Sounds really good, except for the mushrooms..LOL Great make ahead side!

Not W-S but good.... HOT CINNAMON PULL-APART BREAD 1 loaf frozen bread, thawed 1/2 c. butter 1 c. sugar 1 tbsp. cinnamon 1/2 tsp. nutmeg Cut bread dough into 3 inch diamond shape with a cutter. Dip pieces of dough one by one into melted butter and layer into a greased 10 inch ring mold or tube cake pan. Mix sugar, cinnamon, and nutmeg for cinnamon filling. Sprinkle with 1/3 of the cinnamon filling. Makes 3 layers ending with a sprinkling of cinnamon filling. Don't fill pan to full or dough will pop off. Bake at 400 degrees for 35 minutes. Let cool 5 minutes. Serve warm. PULL APART BREAD 20 Rhodes frozen dinner rolls 1 sm. pkg. butter pecan instant pudding 1/2 c. butter, melted 1/2 c. brown sugar, melted Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart. BUTTERSCOTCH COFFEE CAKE PULL APART 24 frozen bread rolls (frozen food section, 12 balls per pkg.) 1 pkg. butterscotch pudding (not instant) 1 stick butter 3/4 c. brown sugar 3/4 tsp. cinnamon The night before: Arrange frozen rolls in greased tube pan. Sprinkle dry pudding over rolls. Melt butter, add brown sugar and cinnamon. Cook until bubbly, pour over rolls and cover tightly with foil, leave on counter overnight. Morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy. NOTE: Chopped nuts may be added to melted butter mixture. MY FAVORITE CINNAMON PULL-APARTS 1/2 c. white sugar 1 tbsp. cinnamon 1/2 c. brown sugar 1/2 c. (1 stick) butter 3/4 c. vanilla ice cream 1 loaf frozen bread dough, thawed Combine white sugar and cinnamon. Pull apart bread dough and roll into 1 inch balls. Roll balls in cinnamon-sugar and place in bread pan. Bring to a boil: brown sugar, butter and ice cream. Pour over bread dough and let stand 30 minutes. Bake in 350 degree oven for 30 minutes, until golden brown. PULL-APART COFFEE CAKE 2 loaves frozen white bread 1 c. melted butter 1 1/2 c. sugar 2 tsp. cinnamon 1 c. chopped pecans Thaw bread. Melt butter in small container. Combine sugar, cinnamon in small bowl and set aside. When loaves are thawed, shape dough into small balls (like walnut), roll in melted butter, coat with sugar and cinnamon mixture then roll in chopped nuts. Place the balls (not too close together) in tube pan. Fill 1/2 full with balls. Cover and let rise in warm place for 1 hour. Bake at 350 degrees for 30 or 40 minutes. To serve, pull balls apart. May be wrapped in foil to heat. EASY CARAMEL ROLLS OR PULL APARTS 2 loaves frozen bread dough (thawed) 1/2 c. butter 1 c. brown sugar 1 lg. box vanilla pudding (not instant) 2 to 3 tbsp. milk Cinnamon to taste Grease bottom of 9 x 13 pan. Tear pieces off one of the bread loaves and place into pan. Mix all other ingredients together and pour mixture over bread in pan. Sprinkle with cinnamon. Tear second loaf of bread into pieces and place on top of rest. Sprinkle with cinnamon. Let rise 2 to 3 hours. Bake at 350 degrees for 30 minutes. Remove from oven. Invert pan onto serving plate. OVERNIGHT PULL - APART ROLLS Hot roll mix or frozen bread dough 1 stick butter 1 pkg. butterscotch pudding mix (dry) 1/2 c. brown sugar 1/2 c. nuts (if desired) Cinnamon and sugar mixture Night before: Prepare hot roll mix or thawed dough into 1 inch balls. Melt 1/2 stick butter and roll balls in it, then in cinnamon-sugar mixture. Place in greased bundt pan in layers. Top with pudding mix, brown sugar, and nuts. Pour remaining butter (melted) over this. Cover with plastic wrap and refrigerate overnight. Note: Remove rolls from refrigerator 10-15 minutes before baking. Bake in a 350 degree oven approximately 30 minutes. PECAN PULL APARTS 1 loaf frozen bread dough 1 pkg. reg. (not instant) butterscotch pudding 1/2 c. brown sugar 3/4 c. chopped pecans Dash cinnamon 1 stick (1/4 lb.) butter, melted The night before serving rolls, partially defrost bread dough and break into small pieces. Lay pieces flat in bottom of greased pan. Cover with dry pudding mix, brown sugar, pecans, cinnamon and butter. Cover pan and let set at room temperature overnight. Next morning preheat oven to 350 degrees. Uncover pan and bake 20 minutes or until done. BUTTERSCOTCH PULL APARTS 1 c. brown sugar 1 sm. pkg. vanilla pudding 1 tsp. nutmeg 1/2 stick butter 3/4 c. nuts 1 sm. pkg. butterscotch pudding 1 tsp. cinnamon 2 tbsp. cream 2 loaves frozen bread Thaw bread. Mix dry ingredients and set aside half of ingredients. Melt butter and add 1/2 of dry ingredients. Spread in dripper pan. Sprinkle nuts over mixture. Cut bread in small pieces and roll in dry mixture; place over mixture in pan. Pour any remaining dry mixture over all. Let rise. Bake at 375 degrees for 1/2 hour. Turn pan over after taking out of oven. Serve while warm. CARAMEL - PECAN PULL - APART ROLLS 2 frozen loaves of bread, thawed 1 stick butter (or butter) melted 1/2 c. brown sugar 1 tbsp. milk 1 (3 oz.) pkg. butterscotch pudding & pie filling (not instant) 1/2 c. chopped pecans Mix butter, brown sugar, pudding, milk and nuts together. Spread over bottom of 9 x 13 inch pan. Cut each loaf into 10-12 pieces and arrange in pan over caramel mixture. Raise until double, about 2 hours. Bake at 350 degrees about 30 minutes. Remove from pan while warm Optional: Can use 2 dozen frozen rolls instead of loaves. Can prepare the night before and let raise in refrigerator overnight. Bake in the morning. Can make half a recipe in 9 x 9 inch pan using 1 dozen frozen rolls. CARAMEL PULL-APARTS 2 loaves Rhodes frozen bread dough 1 c. brown sugar 1/2 c. butter 2 tbsp. milk 1/2 tsp. cinnamon 1 pkg. vanilla pudding (non-instant) Thaw frozen bread, then cut into pieces. Scatter bread pieces into greased 9x13 inch pan. Cook butter, brown sugar, milk, cinnamon and pudding; bring to boil. Pour mixture over bread pieces. Let set in refrigerator overnight, then bake at 375 degrees for 30-35 minutes. Serve warm or cool. STICKY PULL APART ROLLS 1 (4 oz.) pkg. regular butterscotch pudding 1 c. chopped nuts 1/2 c. brown sugar 1/4 c. butter, softened 1 tsp. cinnamon 2 (16 oz.) bread dough, thawed In mixing bowl combine pudding mix, walnuts, sugar and butter and cinnamon. Mix until crumbly. Cut each loaf lengthwise then into 8 pieces (each loaf 16 pieces each). Sprinkle 3/4 mixture in greased 13 x 9 pan place pieces of dough in pan. Sprinkle remaining mix cover and let rise until doubled (about 1 hour). Bake at 350 degree oven for 20 to 40 minutes. Turn out of pan immediately.

I love Katiec's cheesecake, as does all of my family. The thumbprints are actually a Rick Rodgers recipe, given to me by Readinglady. I use my homemade habanero gold in place of the jalapeno jelly. I did find it easier to use a spoon to fill the indentations in the cookies/crackers instead of trying to squeeze the stuff out of a bag. Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie

Silvia, those pickled carrots are beautiful. I also plant the multi colored carrots instead of just orange. My favorite color is the Purple Dragon, they are purple outside but orange-ish inside. Last year I planted a mix of orange, purple, white and yellow, but the kids love them fresh from the garden and so I seldom have them anyway except raw, and if my great-nephew, Noah, beats me to the garden, I don't have any, LOL. Jim, Elery uses mirepoix in nearly every soup and sauce he makes, I think. He also adds carrots to chili and tomato based sauces to add some sweetness, so although I seldom cook carrots by themselves, we use them in a lot of things. They are grown here and sold as deer bait for $4 a fifty pound bag, bug those are usually the really big ones. I ought to use those (and cabbage) more often, they're cheap and local and usually very good. The ones from the grocery that come from across the country? Not so good, usually. Who knows how long they've been in storage... Annie