We moved to a new neighborhood before I started elementary school and in a backyard catty corner to mine lived a girl my age that quickly became my best friend. Her name was Becca and we missed the bus on the first day of kindergarten together (it did not pick-up at our houses for afternoon kindergarten like it did in the mornings).
Even though we moved to the other side of town in third grade we saw each other at school throughout elementary and became really close again in middle school. In fact, in high school we were voted Best Friends in the senior edition of our school newspaper.
Here is a picture of us on the first day of Kindergarten and the last day of High School!
We both loved being goofy, loved watching movies (Kindergarten Cop and Romie and Michelle's High School Reunion being some of the favorites), and loved music (The Beatles in particular!). We did the Huntington County Children's choir together, Riverview Singers, and although I had to choose between band and choir in high school (I went with band) I joined the show choir as a stage crew member so we could spend even more time together (amongst other reasons). I became best friends with her cousin Andrea through church (didn't know they were cousins at the time) and the three of us became inseparable for a long time. We had countless sleepovers, trips to summer camp, and we even made our own singing group called AlBeAn ;0)
Andrea, Becca, and I
Although we live a few hours apart and only see each other once or twice a year it's the kind of friendship that feels like you've never been apart; you pick up right where you left off!
I got this recipe from Becca's mom a long time ago. It's so easy and I always get tons of compliments! Margi always made it in a bundt pan so you can give that a try but I find it easy to make the individual rolls for sharing (although I'm sure they don't look as pretty). Enjoy!!
Overnight Caramel Rolls
Ingredients:
12-15 Rhodes yeast rolls (dough-not baked)
1 small package Jello Cook-n-Serve (not instant) Butterscotch Pudding
1 stick of butter
1 cup of light brown sugar
Chopped nuts (optional)
Directions:
1. Spray a deep roasting pan or cake pan (9x13ish - I usually buy the foil roasting pans) with cooking spray
2. Sprinkle nuts in the bottom of the pan (optional)
3. Place frozen rolls in the pan.
4. Sprinkle dry pudding mix over rolls.
5. Melt butter and brown sugar in a small saucepan over medium heat until melted together and bubbly.
6. Pour over the frozen rolls.
7. Partially cover with foil or plastic lid and allow to rise overnight.
8. Bake at 375 for about 10-15 minutes or until tops are brown.
9. Let cool slightly; invert onto a serving dish and serve!
