Menu Plan Monday

I am calling this menu, "it is cooking in the snow and cold weather, again."

Seriously, Michigan? Why must you tease us like you did last week?

The girls and I took walks, we were grilling steaks on the grill and now this weeks menu is consisting of wintery foods, once again.

Sigh.

Monday: pan fried perch, baked potatoes, steamed brocoli

Tuesday:chili in the crockpot

Wednesday:homemade chicken and dumplings...cannot wait to make this. These are a fave food that my Grandma makes and I decided to give them a whirl. I am going to steam some carrots, too!

Thursday:sopa, warm flour tortillas & slow cooked pinto beans....not canned...yummo.

Friday:Leftovers.

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Lina asked last week, what are doughballs?
Well, they are a delicious sticky bun you MUST try! And, so easy to make.

What you need:
1 stick butter
1/2 cup brown sugar
dash of cinnamon
walnuts or pecans chopped (optional)
1 bag of Rhodes white dinner rolls
1 box of Instant butterscotch pudding

Set your bag of dinner rolls out a little while before you are ready to make your doughballs. You do not want them unthawed, but you want them so it is a little easier to cut them into 4's.
Take a bundt pan and spray or crisco all sides.
Cut your rolls into 4s. You will NOT use the whole bag, but most of it. I think I counted about 10 leftover.
Meanwhile, melt your stick of butter on low heat & stir in brown sugar, cinnamon and your nuts (I never measure my nuts..its just kind of a guess)
After everything is mixed & melted start layering

dinner rolls
butter mixture
sprinkle butterscotch pudding
repeat
you will have a lot of pudding mix leftover and just dump the rest on last

COVER and let rise over night.
In the morning, bake @ 350 for about 30 minutes. After you pull them out of the oven, flip over and let rest on a bottle of some sort, so they can cool. When they have set for a few minutes, shimmy out of pan onto platter and enjoy. They are the kind that you just pull apart and eat. No utensils needed. :)