Buttermilk Syrup

Ingredients:
1 stick butter
1 Cup sugar
1 Cup buttermilk
1 T. vanilla
1 T. corn syrup
½ tsp. baking soda

Bring first five ingredients to a boil.
Add in baking soda.
Boil for 10 seconds then remove from heat immediately to avoid boil over.

Hot Cocoa Sticky Bundt

Ingredients

24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup Stephen's Gourmet Hot Cocoa mix, (Dutch Milk Chocolate flavor)
1/4 cup pecans
2/3 cup toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar

Instructions

Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls.

Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350 degrees for 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

Ham Sliders

24 good white rolls (she uses Shirley's)
24 pieces good honey ham
24 small slices Swiss cheese
1/3 mayo
1/3 cup miracle whip

Poppy Seed Sauce

1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. Worcestershire sauce

in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of Swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.

Lemon Ricotta Pancakes with Lemon Curd

1 1/2 cups flour
2 Tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups ricotta cheese
1/4 cup sugar
4 large eggs
1 1/3 cups milk
Juice and grated rind of 2 lemons
1 jar prepared lemon curd
1 pint fresh raspberries

Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.

Empty the jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners' sugar.