MELI'S SUPER-EASY SWEET SOUR SAUCE

I came up with this recipe last night when I realized at the last minute that we didn't have anything other than catsup to dip the fish sticks in (yes, I said "fish sticks", but it really has been YEARS since the last time we had them!).  I have a go-to sweet sour sauce recipe which I developed a year or so ago, but it takes a little time to peel and mince the garlic, grate the ginger, etc.  So, I came up with a super-jiffy sweet sour sauce that I really love and will definitely make again! From start to finish, it takes maybe 10 minutes. So, next time you need a dipping sauce, give this a try!

MELI'S SUPER-EASY SWEET SOUR SAUCE

INGREDIENTS:

2/3 cup rice vinegar, unseasoned: if you use other vinegars it will be too strong

1/2 cup brown sugar, packed

1/2 cup catsup

2 TBS soy sauce

1/4 tsp garlic powder

2-3 TBS cornstarch, depending on how thick you want it

1/4 cup water

INSTRUCTIONS:

In a medium sauce pan, heat the first 5 ingredients until boiling. Meanwhile, in a small bowl, mix the cornstarch and water until smooth. When first mixture boils, slowly whisk in the cornstarch mixture. Whisk/stir constantly until sauce is thickened and clear (do this over a medium-low heat, just enough to keep it boiling). That's it! dip and enjoy!

NOTE:  If there are leftovers, store in a covered container in frig.  Will keep for several weeks.

Super Easy Rhodes Butterscotch Bubble Bread

I was given this recipe about ten years ago by a co-worker when I was at Discover Financial Services.  Ever since then, it has been our tradition to put this together on Christmas Eve, just before we go to bed.  It only takes about 10-15 minutes to prep this (which is great for a yeast bread!).  Then, when we get up on Christmas morning, I put it in the oven and it bakes while we open presents.  I have to say, this is one of my all time favorite recipes!  I know it's early for Christmas, but it can be served any time you want an impressive breakfast with minimal effort (i.e., someone's birthday, company visiting, etc.)!

I have made a few minor changes in the original recipe, which does not give directions for making it overnight.  You can find the original recipe, along with an instructional video, at:

http://www.rhodesbread.com/recipes/view/1613.

RHODES BUTTERSCOTCH BUBBLE LOAF


Ingredients:

24 Rhodes™ (frozen) Dinner Rolls
1/2 box butterscotch pudding mix, non-instant
1/2  to 3/4 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Directions:

Dip each roll in dry pudding mix. 

Arrange rolls in sprayed (with non-stick spray) bundt pan, alternately with pecans. 

Sprinkle any remaining pudding mix over the top. 

Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 -1/2 minutes). Note:  I save on prep time by doing this while I am arranging the rolls.

Pour syrup over rolls. 

Cover with plastic wrap, which you spray with non-stick spray first. 

Let rise overnight in the refrigerator. 

The next morning, carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate. Yum!!!