Butterscotch Loaf {the most delicious breakfast treat ever!}

So I posted this picture on Instagram on Sunday & got a ton of requests for the recipe. So here it is :). 

 This is probably our family's very favorite treat to make for breakfast.

It's not an ounce of healthy... so we hardly make it. But we indulge for special occasions, such as a day celebrating our daddy.

It's decadent but super simple to make!

Butterscotch Loaf

Ingredients: 

8 Frozen Rhode's Texas Rolls

1 box of 'Cook and Serve' Butterscotch pudding

1/2 C brown sugar

1/2 C butter

1/2 C Walnuts or pecan pieces

To make:

The night before: Butter a bundt pan. Thaw your roll dough, quarter each of the raw roll balls. Melt your butter in a sauce pan and combine with brown sugar.

In your bundt pan layer your walnuts, 1/2 of the dry butterscotch pudding mix, 1/2 o f your butter/brown sugar mixture, and 1/2 of your roll pieces.

Repeat for second layer.

{You can layer your nuts twice, but I think it's prettier to have them all at the bottom of the pan so when you flip  it over they're at the top.}

 Allow to rise halfway [about two hours]

Cover with tinfoil & put in fridge overnight.

The morning of: Preheat oven to 325 degrees, put loaf in oven covered for 15 mins. Remove foil & cook for another 15 mins. 

Once it's done, flip it over onto a plate & enjoy!

So yummy! 

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This is what's for dinner: Taco night.

I think I've shared before... I'm a little in love with the two girls at Our Best Bites.

Their cookbook kinda changed my life.

Their recipes are easy to follow along & super delicious. They have made me a cook-a-holic.

Yesterday my brother &sister in law came over for dinner and I made our whole dinner from scratch. It was so good. Man, what I would do for some more Chili-Lime steak right now... 

Anyways, so I thought I'd share with you the recipes I used. All from Our Best Bites.

We did kind of a Carne-asada build your own taco meal.

If you're in a rut this meal is a fun little change up, and it is all planned for you! If you need a shopping list  I still have mine written down you can borrow... ha ha. You can do a lot of prep work early in the day or chop all the veggies up the night before so you're all ready to go when dinner time rolls around.

For the meat I did the Lime-Chili Rubbed Steak.

We don't own a barbecue yet so I just seared it in a screaming hot pan and then finished it off in the oven.

It was super tender & juicy.

For a side dish, I did these Quick & Easy Black Beans. They can be a meal in and of themselves! They are loaded with nutrients, and protein!

What's taco night without some Guacamole?

And of course, this Salsa!

Now imagine all this goodness wrapped up in a corn tortilla... yum.

Now I must return to refinishing some furniture.

Enjoy!

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Things I love: Our Best Bites.

Have you ever heard of the ladies from Our Best Bites?

Well, they're adorable. They have a food blog where they share recipes, and lots of tips and tricks like how to cook a perfect steak and cut a watermelon into perfect little squares.

I've made a lot of their recipes and every. single. one. is. perfection. Seriously, I get so many compliments whenever I make their dishes! I pat myself on the back for finding such an awesome blog every single time too.

They have a new cook book out, and I finally got my hands on it. I am SO excited. We're going to be eating GOOD at our household.

[ Yes, that is me taking a bite out of the book... that's how bad I just wanted to eat everything inside ]

You can order one here or pick it up at your local Deseret Book.

Your family & tummy will thank you.

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Recipes I love: Simple & Delicious Pesto Pasta

I love my pasta.

Pasta salad might be my favorite food ever.

This recipe is so simple you'll probably laugh at me, but trust me friends simplicity can be so tastey.

Pesto Tortellini Salad

Ingredients:

1 package cheese tortellini

2 T. Favorite Pesto

2 T. Light Italian Salad Dressing

1/4 c. Fresh Parmesan

[ I never measure when I make things unless it's baking but I'm pretty sure that these are close to the right amounts... haha.]

Directions:

1. Cook tortellini pasta according to to the directions on the package.

2. After pasta is drained mix in your pesto & italian dressing while pasta is still hot. { Sometimes I put less and sometimes I put more... basil pesto has a strong flavor so less is better if you're not sure you like it }

3. Cover pasta, put in fridge to cool for 30-60 minutes.

4. Add  parmesan cheese to cooled pasta.

5. Eat it all up.

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