Egg Casserole and Caramel Rolls

Egg Casserole

10 eggs

1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pt small curd cottage cheese

1 lb jack (or other) cheese grated

1/4 c melted butter

1 c diced ham (I use more)

1 4.5 oz can diced green chiles (I use 2)

DIRECTIONS: Blend eggs in blender. Add flour, baking powder, and salt. Fold in cheeses & butter. Stir in ham & chiles. Pour in greased and floured 9 X 13 pan (I used 2 9X9 pans and put half in each). Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (24): Egg Casserole. Thaw Completely. Cook for 45 min, or until egg is cooked through and browned on top.

Caramel Rolls

24 Rhodes dinner rolls

1/2 c butter

1/2 c brown sugar

1 tsp cinammon

1 3 oz pkg butterscotch pudding (NOT instant)

DIRECTIONS: Place frozen rolls in ungreased bundt pan. Sprinkle pudding over top. Mix melted butter with brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

LABELS (12): Caramel Rolls. THE NIGHT BEFORE: Place 24 frozen Rhodes dinner rolls in ungreased bundt pan. Sprinkle 3 oz box of butterscotch pudding (NOT instant) over top. Mix 1/2 c melted butter with ziploc bag of brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

*I will need 12 gallon ziploc bags & 12 quart ziploc bags*