Monday, March 24, 2014
9 Rhodes Anytime! Buttermilk Biscuits or 1 package Rhodes Anytime! Cinnamon Rolls*, thawed 1 tablespoon sugar 1/2 teaspoon cinnamon 6 eggs, scrambled and cooled slightly 1 cup cubed cooked ham or cooked bacon pieces 1 cup grated cheddar cheese 3 tablespoons maple syrup additional maple syrup, if desired
Procedures : Cut each biscuit or cinnamon roll into fourths and place in a large mixing bowl. Sprinkle with sugar and cinnamon. Add eggs, ham or bacon and cheese and toss lightly. Put mixture into a 9-inch round cake pan sprayed with non-stick cooking spray. Drizzle 3 tablespoons maple syrup over mixture and bake at 350 F 20-25 minutes. Serve warm with additional syrup, if desired. *if using Cinnamon Rolls it is not necessary to sprinkle with sugar and cinnamon"
Rhodes Dinner Rolls, thawed cornmeal flour
Procedures : Flatten rolls into 3 1/2-inch rounds. Dip both sides into cornmeal mixed with a little flour. Place on a sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Cook in a skillet over medium heat 2 to 2 1/2 minutes each side. Let cool completely. To serve, split with a serrated knife or two forks. Toast and serve with your favorite jam"
1 package Rhodes Anytime Orange Rolls 1 cup raspberry pie filling cream cheese frosting (included with rolls)
Procedures : Remove frozen rolls from pan and spray the pan with non-stick cooking spray. Spread raspberry pie filling in the bottom of the pan. Return frozen rolls to pan, arranging evenly on top of raspberry pie filling. Put pan on a baking sheet and place in center of cold oven, then turn oven on to 350F. Bake 35-40 minutes. Remove from oven and immediately invert onto serving platter. Spoon any pie filling left in pan over rolls. Drizzle with cream cheese frosting"
12 Rhodes Anytime! Buttermilk Biscuits, thawed 20-oz. can crushed pineapple 3/4 cup brown sugar 1/2 teaspoon vanilla 1/2 cup butter, softened
Procedures : Drain pineapple well, reserving juice for later. In a medium size bowl combine pineapple, sugar, vanilla and butter. Divide pineapple mixture equally between 12 large size sprayed muffin cups. Place 1 biscuit on top of pineapple mixture in each muffin cup. Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. Bake at 350 F 15-20 minutes. Remove from oven and invert onto serving platter. Spoon any filling left in muffin cups over biscuits. Serve warm"
24 Rhodes Dinner Rolls, thawed but still cold 1 small box non-instant vanilla pudding 1/2 cup sugar 1 orange rind, grated 1/2 cup butter or margarine, melted 1/2 cup dried cranberries Glaze: 1 cup powdered sugar 1 tablespoon butter, melted 2 tablespoons fresh orange juice
Procedures : Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan. Remove wrap and bake at 350 F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts"
8 Rhodes Dinner Rolls, thawed but still cold 1/4 cup orange juice concentrate, thawed 1 tablespoon sugar 3 tablespoons brown sugar pinch ground cloves pinch cinnamon orange zest, if desired Glaze: 1 tablespoon orange juice concentrate, thawed 3 tablespoons powdered sugar
Procedures : Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desire"
14 Rhodes Dinner Rolls, thawed 1 tablespoon butter, melted 1 cup flaked coconut 3/4 cup sugar 2 tablespoons grated orange peel Glaze: 6 tablespoons sugar 1 1/2 teaspoon cornstarch 1/4 cup sour cream 2 tablespoons butter 2 tablespoons orange juice 1/4 cup flaked coconut, toasted
Procedures : Combine rolls together and roll into an 18x10-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange peel. Spread evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Bake at 350 F 30-35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Bring to a boil. Boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut"
10 Rhodes Anytime! Biscuits, thawed 6-oz. sliced turkey breast 6-oz. sliced ham 6-oz. sliced Swiss cheese 1/3 cup strawberry jam powdered sugar
Procedures : Press 5 biscuits into an 8-inch square pan sprayed with non-stick cooking spray to form a crust. Layer half of the turkey, ham and cheese on top of crust. Spread strawberry jam on top of cheese to 1/2-inch from the edge of the pan. Repeat layers of meat and cheese. Press remaining 5 biscuits together to form a top crust and place on top of the cheese. Bake at 350 F 30-35 minutes or until golden brown. Let stand for 5 minutes. Sprinkle lightly with powdered sugar before serving"
1 loaf Rhodes Bread Dough, thawed and risen 2 tablespoons sugar 1/4 cup packed flaked coconut 1/4 cup milk chocolate chips 1 tabelspoon chopped pecans 2 tablespoons sugar crystals, if desired additional coconut, if desired
Procedures : Flatten loaf into a 7x11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8-1/2 x 4-1/2 x 2-1/2-nch bread pan. Cover with plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350 F 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking"
1 loaf Rhodes white bread, baked, cooled, & sliced into 8 slices (day old) 8 ounces softened cream cheese 2 teaspoons vanilla 6 tablespoons sugar, divided 8 tablespoons coarsely chopped pecans 7 large eggs 1 cup milk 1/2 teaspoon nutneg 1 cup crushed corn flakes 1/2 cup shredded coconut
Procedures : Combine cream cheese, vanilla, chopped pecans and 2 tablespoons sugar. Set aside. Combine eggs, milk, nutmeg and 4 tablespoons sugar until well blended. Set aside. Combine crushed cornflakes with coconut and set aside. Cut down through the top and along one side of each slice of bread. Spread a generous tablespoon of cream cheese filling inside of each pocket. Preheat lightly greased electric griddle to 325oF. Dip bread pockets into egg/milk mixture, then into corn flake/coconut mixture. Coat both sides of each pocket slice. Cook until golden on both sides and each slice is warmed through. Serve warm with Creamy Caramel Syrup. (Bread may be stuffed, wrapped, and frozen ahead of time."
24 Rhodes Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold 2 Eggs 1/3 cup liquid hazelnut coffee creamer 3 tablespoons butter, melted 1/2 teaspoon nutmeg 1/4 teaspoon ginger 2 tablespoons sugar 1/2 tablespoon cinnamon 1/2 tablespoon vanilla extract 1/4 cup maple syrup powdered sugar
Procedures : Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired"
2 cups of heavy cream 2 cups light Karo syrup 1 cup granulated sugar 1 cup light brown sugar, packed 1/8 teaspoon salt
Procedures : Combine all ingredients in a saucepan. Stir over low heat until smooth. Bring to a rolling boil and maintain for 5 minutes. Continue to stir. Remove from heat and serve warm"
1 package Rhodes Anytime! Cinnamon Rolls, thawed 10-oz apple pie filling Topping: 1/2 cup sugar 1 cup flour 1/2 cup butter, softened
Procedures : Remove thawed cinnamon rolls from pan and place on a cutting board. Top rolls with apple pie filling. Using a sharp knife cut rolls and pie filling into small pieces until well combined. Place cut up rolls and pie filling back in pan. For topping: combine sugar and flour. Mix in butter until mixture is crumbly. Sprinkle over rolls and apple pie filling. Bake at 350 F 40-45 minute"
8 Rhodes Texas Rolls or 1 Loaf Bread Dough, thawed and risen 2 tablespoons butter 1/2 cup chopped green onions 1/2 cup chopped red or green bell pepper 6 eggs 1/4 cup milk 1/2 teaspoon salt 1/2 teaspoon dried basil 1 cup cubed ham 10 ounce package frozen broccoli, thawed, drained and chopped 1 cup grated Swiss cheese 1 teaspoon lemon juice 1 egg, beaten sesame seeds
Procedures : In a large skillet over medium heat, melt butter. Add onions and pepper. Stir and cook until vegetables are tender. Beat together eggs with milk, salt and basil. Stir in ham. Pour egg mixture over vegetables and scramble until eggs are thickened, but still moist. Remove from heat and set aside. In medium bowl, toss together broccoli, cheese and lemon juice. Set aside. Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. Using a clean ruler, mark dough into 2-inch strips horizontally. Spoon egg mixture down center of braid and top with broccoli mixture. Make cuts on sides from filling to dough edges. Braid dough over filling. Support braid with both hands and place on large baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with seeds. Bake at 350 F 30-35 minutes or until golden brown. Cool slightly and slice to serve"
6 Rhodes White Dinner Rolls, thawed 6 eggs 6 tablespoons chopped green pepper 1/2 cup ham, cubed 1 tablespoon butter 1/2 cup cheddar cheese, grated salt & pepper, to taste salsa, if desired
Procedures : Flatten each roll into a 6-8 inch circle. Mix eggs, green pepper and ham. Melt butter in a skillet. Add egg mixture and cook stirring lightly with fork. Salt and pepper to taste. Divide egg mixture into 6 equal parts. Spoon on half of each roll and sprinkle with cheese. Fold roll in half and seal edge by pressing with tines of fork. Place on large baking sheet sprayed with non-stick cooking spray. Bake at 350 F for 20 minutes or until golden brown"
14 Rhodes Dinner Rolls or 9 Rhodes Texas Rolls, thawed and risen 5 eggs 15 slices precooked bacon, cut into 1-inch pieces 2 cups grated sharp cheddar cheese, divided 2 cups precooked potato slices salt & pepper 2 tablespoons chopped fresh rosemary
Procedures : Combine rolls together and roll into a 12x17-inch rectangle. Place in a sprayed 10x15-inch jelly roll pan to cover bottom and 1/2-inch up sides. Bake at 350F 10 minutes. Remove from oven and press down any bubbles that may have formed. In a bowl, beat eggs. Add bacon and 1 1/2 cups cheese. Pour egg mixture over crust. Top with potatoes. Sprinkle with salt, pepper, rosemary and remaining cheese. Return to oven and bake 25-30 minutes or until set"
20 Rhodes Dinner rolls, thawed but still cold 1/2 cup jam (your favorite flavor) 2 tablespoons sliced almonds Icing: 1 tablespoon butter, melted 1 cup powdered sugar 1-2 tablespoons water 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract
Procedures : Flatten each roll into a 4-inch circle. Place a teaspoon of your favorite jam in the centers. Pinch edges of dough together to enclose filling. Place filled rolls in a 9 x 5-inch loaf pan sprayed with non-stick cooking spray. Sprinkle with almonds. Cover with sprayed plastic wrap. Let dough rise to the top of the pan. Do not let dough over rise. Remove wrap and bake at 350 F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from pan immediately and place on cooling rack right side up. Combine icing ingredients and mix well. Drizzle icing over cooled loaf"
12 Rhodes Buttermilk Biscuits, baked according to package directions 1 pound bulk sausage 1 1/2 cups chopped mushrooms 1/2 cup chopped onion 2 cloves garlic 6 tablespoons flour 1 teaspoon sugar 3 cups milk 1/4 cup chopped fresh basil
Procedures : In a large pot, thoroughly cook sausage, mushrooms, onion and garlic. Drain the fat. Stir in flour and sugar. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in basil. Serve hot over freshly baked biscuit"
For each serving: 1 Rhodes Buttermilk Biscuit, baked according to package directions 1 slice bacon, cooked and crumbled 1 beaten egg 1 tablespoon grated cheese 1 teaspoon minced green onion (optional) salt and pepper to taste
Procedures : In a small skillet, combine bacon, egg, cheese and onion. Cook, stirring constantly until egg is done. Add salt and pepper to taste. Split warm biscuit in half and fill with egg mixture"
1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed & risen 1 tablespoon butter, melted 1 cup grated Cheddar cheese 8 slices bacon, cooked and crumbled 1 teaspoon Italian seasoning
Procedures : Combine 6 rolls together and roll into a 10-inch circle. Repeat with other 6 rolls. Brush both circles with butter. Sprinkle with cheese, bacon and Italian seasoning. Cut each circle into 8 wedges. Starting with wide end, roll each wedge to point. Place, point-side down, on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350 F 15 minutes or until golden brown"