Bubble Bread Lori’s Recipe
Gooey Cinnamon Rolls
2 loaves frozen bread dough or 18 frozen white dinner rolls
1/2 cup oleo
l cup brown sugar
l large package vanilla pudding mix (not instant)
1/2 cup milk
1/2 teaspoon cinnamon
Raisins (optional)
Thaw dough, do not allow to rise. Grease 9 x 13 inch pan. Cut rolls in quarters or divide loaves in small pieces. Place pieces in pan. Melt oleo and add the rest of the ingredients and beat until smooth. Pour over bread pieces. Let rise. Place in 375º fir 30 minutes. Let cool 15 minutes. May also be baked in a Bundt pan.
Apple-Cranberry Slaw
1/3 cup Zesty Italian dressing
2 tablespoons maple-flavored syrup or pancake syrup
l package (14 oz.) coleslaw blend
l apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onion
In another bowl, mix sugar, remaining 1/4 cup of the flour and the butter until coarse crumbs form. Sprinkle on top of batter. Bake 40-46 minutes or until lightly browned and tooth pick inserted in center comes out clean. Cool about l hour 30 minutes before serving.
Chocolate Caramel Cookies
l package Devil’s Food cake mix
1/4 cup water
l egg
3 tablespoons Canola oil
38 Rolo® candies
Chopped hazel nuts
Combine cake mix, water, egg and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape ball. Dip tops in hazel nuts.
Place 2 inches apart on ungreased baking sheets. Bake at 350º for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Cookies ‘N Cream Pie
l 4-oz. package instant pudding mix
1 1/2 cup half & half
l 8-oz. container Cool Whip, thawed
l package Oreos
l chocolate graham cracker crust
Mix instant pudding with half & half. Let stand five minutes. Crush the Oreos in bag and add to pudding mixture. Stir in Cool Whip. Put into pie shell and freeze for an hour then refrigerate.
Freezer Slaw
2 pounds cabbage, shredded
1 large green pepper, shredded
3 large carrots, shredded
1 small onion, chopped
1 teaspoon salt
2 cups sugar
l teaspoon dry mustard
½ cup water
l cup vinegar, 5% acidity
1 teaspoon celery seed
Combine cabbage, green pepper, carrots, and onion. Sprinkle with salt; let set l hour. Drain. In a saucepot, combine remaining ingredients. Bring to a boil; boil 3 minutes. Cool. Pour slaw dressing over cabbage mixture; let set 5 minutes. Stir well. Ladle slaw into freezer jars leaving ½” head space. Label and freeze. Yield: about 5 pints
