Youngs Family Recipes

For tomorrow morning Ingredients: 18 Rhodes white rolls 1 3-oz butterscotch non-instant pudding mix 1/2 cup brown sugar 1/2 cup melted butter cinnamon nuts (optional) Directions: Grease a bundt pan or a 9x13 pan.  Cut the rolls in half to make 36 and place in the bundt pan. (If they are too frozen to cut, sometimes I microwave them for about 10 seconds.) Sprinkle on pudding mix.  Melt brown sugar and butter together and pour over top of rolls.  Sprinkle with cinnamon and nuts (if desired).  Cover with plastic wrap and let rise over night.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Immediately turn rolls upside down on foil or a serving plate to catch all the cinnamon and butterscotch sauce.  ENJOY!

This salad recipe is from my mother in law. Salad Ingredients: 1 head of Romaine lettuce, torn in pieces 2 cups cherry tomatoes, halved 1 cup mozzarella cheese, grated (the original recipe called for Swiss but we don't like Swiss cheese) 2/3 cup almonds, slivered 1/3 cup Parmesan cheese, grated 1 cup croutons 1/4 pound bacon Dressing: 3 Tbsp lemon juice 1 tsp salt 1/2 cup canola oil 2 cloves garlic, crushed 1/2 tsp pepper Lightly toast the almonds.  We cooked them at 350 degrees for about 10 minutes stirring occasionally until they are just lightly browned.  Cut up bacon into 2 inch pieces and cook until crisp.  Toss lettuce, tomatoes, cheeses, almonds, croutons, and bacon together and set aside.  Prepare dressing by blending remaining ingredients in a blender.  Pour over salad, toss, and serve immediately. 12 servings

Directions: 1 cup vegetable oil 1 cup soy sauce 1/4 tsp. garlic powder 1 Tbsp. Horseradish (optional) 2 cups 7-up Preparation Instructions: Slice chicken breast as thin as possible. Marinate for at least 8 hours or overnight. Grill. Will marinate as much as 6 pounds of sliced breast.

BBQ Chicken Salad {best salad ever!} Ingredients 4 chicken breasts 1/4 cup water 1 1/2 cup BBQ sauce I like Famous Daves 1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/ 5 cups lettuce/ spinach 11/2 cup ranch dressing 1/2 cup cilantro 1 juiced lime 1 small tomatillo tortilla strips Instructions Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes. Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips. This is the recipe I used, except I didn't make the black ...

Ingredients: 1/2 Bushel of tomatoes (5 gallon bucket), peel and cored 8-10 Jalapenos, chopped and seeded 15-25 Anaheim chili peppers, chopped and seeded 2 garlic cloves, minced 5 large onions, chopped 1/2 cup non-iodized salt 1 Tbs cumin 1 Tbs oregano 1 cup vinegar 12 oz tomato paste 2 Tbs Sugar Preparation Instructions: Blanch tomatoes by placing in boiling water for 30-60 seconds and then removing them to ice water.  Peel and core tomatoes.  Seed and roughly chop the peppers.  WARNING!! Wear gloves to cut the peppers to avoid burning your hands!!!!  Peel and roughly chop onions.  Use a food processor or blender to chop salsa to desired consistency or you can mash or cut with a knife if you don't own a food processor.  Place all of the ingredients in a large sauce pot.  Bring mixture to a boil.  Let simmer for 10 minutes.  *Some people I know let their salsa simmer for and hour or two so that it is thicker.  You don't ...

I never buy pancake mixes, because this is much better. Ingredients : 1 cup flour 1 tsp baking powder 1/2 tsp salt 1 TBS sugar 1 cup milk 1 egg, lightly beaten 1/4 cup oil or melted butter (it tastes better with butter and the pancakes get a bit crispier)  Directions : 1. Combine dry ingredients in a mixing bowl. 2. In another bowl, mix milk, egg, and oil.  Add to flour mixture and stir just until blended.  (It is normal for some small clumps to remain in batter.  In my experience, the batter is usually pretty thin.) 3. Preheat griddle or skillet to medium-high heat and grease with oil. 4. Pour approximately 1/4 cup batter onto hot griddle for each pancake. 5. Flip pancake over when bubbles form and edges are set.  Flip only once and do not flatten pancake while cooking. 6. Cook until golden brown.  Serve with syrup, jam, or whatever topping your heart desires. Makes 6 (5") pancakes This usually makes the perfect amount of pancakes for...

Ingredients: 1 oz package dry ranch salad dressing mix 1/2 cup mayo 1/2 cup milk 8 oz cream cheese, softened 12 oz shredded cheddar cheese 5 oz almonds, blended Preparation Instructions: 1. Mix dry ranch, mayo, and milk in a bowl.  Beat in the cream cheese with an electric mixer until smooth.  Mix in the cheddar cheese.  Cover with plastic wrap and freeze 30 min, or until firm. 2. Divide mixture in half, shape into balls.  Roll each ball in almonds to coat.  Cover and refrigerate until ready to serve.