Cheesecake

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Slow Roasted Chicken

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I have a jar that I dedicate to mixing up big batches of spice, at least 3 or 4 times the amount below. If you want to mix only what you need for the moment mix the amount below per chicken you will be cooking. 4 teaspoons salt  2 teaspoons paprika  1 teaspoon cayenne pepper  1 teaspoon onion powder  1 teaspoon thyme (I ran out of thyme and haven't been using it lately) 1 teaspoon white pepper  1/2 teaspoon garlic powder  1/2 teaspoon black pepper  Cook in 250F degrees oven for 5 hours. Baste frequently.
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Overnight Sweet Rolls

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1/2 cup dry pudding mix* or small package of vanilla cook and serve pudding mix 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup melted butter  (mixed  with  1 teaspoon vanilla if you make your own pudding mix) Chopped pecans Frozen roll dough Grease baking pan well. (I've used a bundt pan, 13x9x2" baking pan or 2 - 9" cake pans.) Toss frozen roll dough into the well greased pan. Sprinkle with chopped pecans and the dry mixture. Drizzle the melted butter/vanilla mixture over all. Cover with plastic wrap and let set overnight.  Bake in a 350 degree oven for 25 - 30 minutes. *Dry pudding mix: 1 cup granulated sugar 3/4 cup cornstarch 3/4 cup dry milk 1 teaspoon kosher salt
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Buttermilk Syrup

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Ingredients 3/4 cup buttermilk 1 cup of sugar 1/2 cup unsalted butter (1 stick) 1/2 tsp baking soda 1 tsp vanilla In a medium saucepan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm.
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