Nancy's Spinach Salad

My mother-in-law makes this salad. The dressing is so good and you can make it ahead of time. I've never met anyone who didn't like this.

1/2 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp poppy seed
1 Tbs onion juice (I'm not sure what this is. I just use a little finely chopped onion, or grate a chunk on the cheese-grater on fine side)
1 cup salad oil (I use grapeseed oil)
3/4 cup cottage cheese
1/3 cup cider vinegar

Mix together in a jar and refrigerate over night. Dressing will keep up to 1 week. When ready to serve, shake well and toss with fresh baby spinach, 2-3 diced hard boiled eggs, and 1/2 pound chopped bacon (cooked).

Courtesy of Nancy Burton

Christina's Sticky Buns

My husband LOVES these. My neighbor Christina has made these for us a couple of times and they always get scarfed down quick!

18 frozen dinner rolls
1 (3 oz) package butterscotch pudding (non-instant)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Arrange frozen rolls in greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter all over. Cover Bundt pan with Saran wrap and let rise at room temperature overnight, or for about 12 hours. Remove plastic wrap. Bake @ 350 for about 25 minutes. Cool 5-10 minutes before inverting to serving plate. Serve warm.

Courtesy of Christina Howden