16-18 Rhoades Rolls frozen
½ c. nuts (optional)
1 small package Butterscotch Pudding, cook & serve (not instant)
¾ c. Brown Sugar
1 t. Cinnamon
½ c. Butter
Butter a Bundt cake pan, place frozen rolls in the pan, set aside. Stir together the nuts, brown sugar, pudding & cinnamon. Sprinkle mixture over the frozen rolls. Pour melted butter evenly over the mixture and rolls. Cover the pan with plastic wrap and put in refrigerator overnight. Next morning let sit at room temp for an hour or so, so that the rolls can rise a little. Remove plastic and place in a COLD oven and set to 375 degrees. Bake for 30 minutes.
When down take them out of the oven and let them sit for about 5 minutes to set up and then flip out onto a plate, all the ooey-gooeyness will run all over and be delicious.
Also, Cranberry Raspberry Sauce is to DIE for! When I first made this for Thanksgiving several years ago my dad said he never wanted anything different ever again. And the only variation they've done is use Strawberries once because they didn't have Raspberries.
1 pkg of Cranberries
1 pkg Frozen Raspberries
1 cup water
1 cup Sugar
Boil water and sugar together until dissolved, add cranberries. Lower heat and simmer about 10 minutes or until cranberries stop popping. Add bag of raspberries and turn off heat. Let set for at least 10 minutes, serve warm or refrigerate and serve chilled. (I love it cold!)
*These photos are not my own*