Hands To Work

Delishishnious

 

Roasted Brussel Sprouts.  Oh my.  I made them last night and it was veggie nirvana!  I heated them up for lunch today.  Will have more for dinner.  And a snack.

To make, coat fresh sprouts with olive oil.  Throw in a bit of sea salt and course pepper.  Bake uncovered for 45 minutes or so in a moderate oven.  Stir occassionally.  Eat massive quantities.  Take gas-x.

Due to the demand...

I am giving you all the recipe for the yummy pecan rolls.  You will not believe how easy it is to make them.  I have to say I was a bit skeptical when I read over the directions.  But one bite and I was sold.  Had them for breakfast and lunch yesterday...breakfast and snack today.  I'm on sweet roll overload! 

Pecan Rolls

1 bag frozen dinner rolls, 20-24 count

1 stick butter

1 bag pecans, chopped or halves (I chopped, and I liked them chopped)

1 C brown sugar

1/2 package dry instant butterscotch pudding

Grease bottom of 9x13 pan.  Sprinkle pecans in pan.  Place frozen rolls in pan, about one inch apart.  Melt butter and brown sugar in small sauce pan and pour over frozen rolls.  The mixture will slide off the rolls and settle in the bottom of the pan.  Sprinkle with dry pudding.  Place pan in cool oven, uncovered, overnight.  In the morning, turn oven to 350 degrees and back 30-35 minutes.  Remove from oven and invert onto serving tray.  Enjoy with a hot cup of coffee!