What’s going on in Salt Lake City, Utah?
Skiing, Snowboarding and Speed skating? Yes! But even more exciting is the Rhodes Mobile Kitchen. Rhodes Bake -N- Serve corporate offices are located in Murray, Utah, just outside of Salt Lake City. We are actively involved in the community.
Spotted! Rhodes mobile kitchen can be spotted at grand openings of local grocery stores. Mark Farnsworth, a Rhodes employee and baker extraordinaire waves the public to come his way for a free cinnamon roll.
We do demonstrations in local grocery stores. When we introduce a new item, Rhodes wants everyone to sample and taste how delicious our products are. Our newest items are the Southern style biscuits and Buttermilk biscuits, yum! We’ve even been told “they are better than moms!”
Capital Theater hosts many Broadway shows. We have been spotted at pre-ticket sales for Lion King. We will feed those lucky souls that are brave enough to stand in line, in the bitter cold, for prized tickets .
Spotted again in downtown Salt Lake City. A local television station interviews Rhodes employee, Heidi Van Valkenburg.
Our city is beautiful and we are proud to be a part of the community!
At these many events it's fun to offer the public free Cinnamon Rolls along with other yummy products such as Biscuits, Bread & Rolls! We just love the reaction we get when we share our wonderful products. We love our customers and their loyalty to Rhodes Bake -n- Serv.
If you see the Rhodes Mobile Kitchen be sure to come say hi! Chances are, we'll have a warm, gooey Cinnamon Roll you can sink your teeth into!
This is not your ordinary Reuben! Rhodes bread dough is braided around turkey pastrami,
Swiss cheese and sauerkraut! A real twist on a deli classic!
I love how my kids celebrate everything. Seriously, if there’s an event they are all over it! There are the obvious holiday’s like Christmas, Halloween, Valentine’s Day and Easter. But my kids don’t stop there.
If we have a birthday to celebrate, then you can be sure balloons and streamers will cover our living room. Paper pennants and paper helmets line our stair case for the Super Bowl. We have Lincoln hats on President’s Day, Pilgrim Hats on Thanksgiving, Stars for the 4th and cone-shaped party hats on New Year’s. It wouldn’t be a holiday without some sort of brightly colored paper craft. I just adore that about kids.
The one holiday the kids don’t make much for is St. Patty’s day. I don’t have an explanation. Shamrocks are fun to make and everyone loves rainbows. I think it just gets lost between the hoopla of Valentine’s Day and the anticipation of Easter. We don’t forget about St. Patty’s day completely. We do wear green and we try to eat as much festive food as possible! We consume minted desserts and green drinks almost daily. And now I’ve added the Reuben to our St. Patty’s Day celebration!
This Reuben braid was so easy. It started with a thawed loaf of Rhodes bread dough. I rolled it out, snipped the sides then piled the middle with peppery turkey pastrami, Swiss cheese and sauerkraut! It came out of the oven golden brown and fragrant! The entire family loved it! I don’t think I can wait until next St. Patty’s Day to eat this again. I think we might be having Easter Reubens too!
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It's March! Can you believe it? I can almost taste spring as we speak! Even better, daylight savings is only in a couple of weeks. That means the days will feel longer - woohoo! It hasn't been that bad of a winter, but I'm ready for warmer weather. I'm especially ready to get our garden going. I've missed it these last six or so months. So what's say we kick of the month with a St. Patrick's Day recipe? This one is super simple (with step by step photos) and the whole family will enjoy these shamrocks. They are even more fun because they come with a 'dipping sauce' we all know how much more fun a food is to eat when it has a dipping sauce! Let's get started shall we?
Place on a sprayed baking sheet (or Silpat lined), separating the leaves so they don't touch...which is kind of hard, just do your best! Roll the cut off piece into a stem and dip it in butter and sugar mixture and place under the center of the shamrock.
The month of love is now behind us and we're looking forward to March! But before we begin celebrating the wearing o' the green and hopefully a little green beginning in our gardens, let's revisit all the fun we had on the blog in February!
Dinners, Desserts and more!
We had some delicious winter comfort food featured this month, and here are three recipes that are sure to keep you warm while you wait for Jack Frost to take vacation.
And here are three delicious desserts for you to drool over. A couple of them were meant for Valentine's Day, but there's nobody sayin' you can't enjoy them any time of year!
Our amazing recipe developers came up with a brand new recipe called Twisted Pesto Breadsticks (YUMMO!), Jessica from One Sweet Appetite showed us how to make Baked French Toast Sticks that you can even freeze and use later, and our Featured blogger of the month was Janelle from Comfy in the Kitchen - she's so inspiring! So there you have it, the month of February on our blog summed up for you nice and neat. Be sure to check out your favorites!
What do you think of when you think of Texas? Cowboys, rolling tumbleweeds, boots and spurs. You might want to start thinking of Czechoslovakia and delicious pastries filled with fruit jams or savory sausages. During the mid-1800s immigrants from Central Europe settled in the hills and prairies of central and south-central Texas and they brought their goodies with them. Czech foods are a big part of Texas culture. Kolache (also spelled kolace, kolach, kolachy or kolacky) are traditionally sweet. Czech settlers began filling their pastries with sausage, cheese - and the occasional jalapeño - after they immigrated to Texas. This variation is actually known as "klobasniky" but around these parts we still call them kolache. When I was growing up my aunt Katharine made amazing peach kolache. And for some weird reason I could never pronounce kolache and always ended up saying "conchiltos"... which isn't even a real word. Luckily she knew what I was talking about. Now that I'm a big girl, I like to make conchilitos - I mean, kolache - for myself. Using Rhodes frozen bread and rolls helps me save time in the kitchen. I'm Texan all the way, so I like my kolache on the savory side with sausage and cheese. You can also add some diced fresh jalapeño for a real kick in your kisser.
Sausage and Cheese Kolache
- 10 Rhodes frozen dinner rolls, thawed but still cool
- 10 fully-cooked breakfast sausages
- 5 slices American cheese, cut into quarters
- 1/2 stick butter, melted
Set out 10 frozen Rhodes bread rolls in a pan to thaw. Spray with nonstick cooking spray and cover with plastic wrap to keep moist. Allow rolls to thaw for 2-3 hours before assembling kolache. Prepare a 9x13 inch baking pan with nonstick cooking spray. Heat oven to 375 degrees. Flatten each thawed bread roll in the palm of your hand, like a tiny tortilla.
Place cheese and then sausage onto flattened bread roll.
Fold the ends of the bread roll over the sausage and begin to roll the dough over the filling to cover completely.
Be sure to pinch the ends of the bread roll to seal. This keeps the cheese from oozing out too much during baking.
Place kolache seam-side down into prepared pan. Repeat until all ten kolache are completed.
Next, brush kolache with melted butter. And don't be shy about it. We're not going for that whole "less is more" deal right now. We want to slather our cute little kolache in butter.
Bake at 375 for 15-20 minutes until golden brown.
Try to have some semblance of self control and allow the kolache to cool for a few minutes before enjoying. It's going to be difficult, because these smell absolutely amazing.
Hi everyone! Today I have an easy dinner recipe to share with you. Recently I made these Easy Navajo Tacos using Rhodes Dinner Rolls. If you're not familiar with "Navajo Tacos" or "Indian Tacos" they're common in the Southwest Region (Arizona, New Mexico, Texas and Utah). Navajo Tacos start with traditional fry bread that is topped with a ground beef or chili mixture and a variety of taco toppings.
Frozen dinner rolls really simplified the whole process versus making fry bread from scratch. Just like that I had dinner put together and on the table in about 30 minutes. It doesn’t get any easier than that folks. I haven’t had Navajo Tacos since I was a little girl, so this recipe brought back such great memories for me. Let’s get started and I will show you how easy this recipe comes together.
In a large skillet cook the ground beef until no longer pink. Add the onion and garlic and cook until meat is fully browned and onion is translucent in color; drain off any grease. Stir in the chili seasoning packet, canned tomatoes, tomato sauce and beans. Simmer 15-20 minutes on low heat.
Flatten each thawed roll to a 6-inch circle (using a rolling pin). If using regular Rhodes dinner rolls press 2 rolls together and roll into a ball before shaping into a circle.
Fry the bread rounds in canola oil at 375°F until golden brown, turning over once (about 30 seconds). Cook fry bread until brown on both sides.
Remove from pan and drain on paper towels.
Surfing the web for bloggers who bake with Rhodes is lots of fun. We love discovering new and fun people and their inspiring blogs. Our most recent find is the amazing Janelle at Comfy in the Kitchen. She loves to cook, especially with her children, and wants to help YOU get more comfy in the kitchen! She has 4 terrific Rhodes-inspired posts that we're going to feature today , so be sure to visit her blog and check them out!
Janelle describes herself as a Christian, a Wife, a Mama of 3 young children, and an advocate of “meal ministry”. What is a meal ministry? This is how she describes it: "A meal ministry can be as simple as making extra food for anyone you feel led to bless to cooking for large crowds for church, homeless, etc." She talks about who she cooks for and what she makes in her "Meal Ministry Monday" series. She features healthy recipes on "Comfy in My Jeans" and BIG recipes on "Cooking for a Crowd". Janelle has been featured in Ladies Home Journal and even has a free e-cookbook you can download. How cool is that? If you're looking for some great new recipes to help you get more comfy in the kitchen, then definitely check out:
We asked Janelle a few questions so we could get to know her better!~
What do you enjoy most about sharing meals with others?
I love the fellowship meals provide! So many memories, conversations, and special moments are made over the dinner table. As far as meal ministry goes - it is an honor to serve those who are going through life's difficulties. Often times, it isn't the meal itself that is the most helpful thing, it's that someone is thinking about them and they care what's going on in their lives.
Do you have a favorite kitchen gadget?
Yep! I love my pizza cutter. With small children in the home, this handy gadget makes my life much eaiser because I can cut their meals into bite-sized pieces without a hassle.
What is your favorite ingredient to cook with?
Oh dear, probably butter. The real stuff.
Why do you like Rhodes products?
I love Rhodes - My mottos is "Why make something homemade when the short cut is just as good?" Rhodes products are the perfect example! There isn't anything that smells better than Rhodes rolls baking in the oven.
What is your favorite thing to make with Rhodes?
These four recipes:
(Here's a sneak peak of some of the Rhodes recipes she's featured on her blog. For all the details, click on over!)
"I get asked all the time for my “refrigerator roll” recipe. Well, Ladies- I hope I’m not disappointing you, but I use Rhodes dough! I tend to spend most of my time on the main meal I’m making and less time on salads and rolls. Please don’t under estimate how delicious these are though…I honestly can’t make them from scratch any better than they taste!"
"Mmmm…these breakfast pockets are absolutely delicious. My children LOVE them. Best yet, you can eat them piping hot out of the oven, then freeze the left overs to bake in the oven for a later time. Enjoy!"
"Nutella Bread Sticks: Piping hot pizza dough covered with melted Nutella, chocolate chips, and mixed nut topping then cut into rectangular slices. Best dessert under the sun."
"This is a very simple recipe for very delicious calzones ! Leave the bread to thaw and rise in the morning and come home to ready made dough! You can be as creative as you like with the filling…traditional calzones typically are made with mozzarella, ricotta, and tomatoes..in this recipe I added swiss and ham for a sweet and savory kick. A definite crowd pleaser for the grown-ups and little tykes alike!"
Well there you have it - four delicious recipes! Comfy in the Kitchen is definitely worth a visit, don'tcha think?
I am so excited to be a guest blogger for Rhodes Bake-N-Serv!! If you have been around my blog for any amount of time, you know I love to cook with frozen dough, From appetizers to main dishes, desserts to breakfast, you can find me heading to the freezer to get Rhodes frozen dough to help out in the kitchen. While I love cooking and baking with freshly made dough, the convenience of homemade tasting Rhodes Bake-N-Serv just cannot be beat and is a must have at my house. For this Chicken Stew with Rhodes Dumplings, I used White Dinner Rolls, which just happens to be my go to frozen dough.
I have a secret love of pesto. LOVE it! I didn't grow up eating pesto, in fact, the first time I had it was after I got married. But now that I've had it, I want to put it on everything! So when I came across this twisted pesto breadstick recipe, I knew I would love it! Not only are these breadsticks super tasty and delicious, they are also a cinch to make.
These would be perfect to serve to guests. They'll think you spent all day slaving away in the kitchen to turn out these beauties!
You'll only need 3 ingredients to make these twisted pesto breadsticks:
Rhodes frozen roll dough (8 rolls) Pesto (1/2 cup) Fresh grated Parmesan cheese (1/2 cup)
Start by setting 8 frozen rolls out on a greased countertop (or baking sheet) to thaw.
Once the dough is thawed, but before it starts rising, combine 4 frozen roll balls. Roll out into a 9x10 rectangle. Do the same with the other 4 rolls.
Spread your pesto out onto one of your rolled out doughs, then sprinkle your Parmesan cheese on top.
Carefully place your second sheet of dough overtop.
Then slice with a pizza cutter to make 9 strips.
Pinch the ends together, and twist 4 or 5 times. Place on a greased baking sheet and bake at 400 degrees for 6-8 minutes. until golden brown.
And enjoy! These were a HUGE hit with my whole family.
If you like simple Rhodes dough recipes like this, make sure to check out my Fancy Frozen Rolls and my Caramel Cinnamon Roll Bites. I promise you'll never go back to rising and kneading dough ever again!
I am always on the hunt for a quick and easy breakfast. Especially for school days when we are in a rush to get out the door. One of my freezer meal staples that I really think you all will love are my baked French toast sticks. Pull a few out of the ice box, microwave a few seconds, and you have one homemade breakfast that gets the stamp of approval from everyone!
Start with one loaf of baked Rhodes bread dough. Wait until your bread is completely cooled and slice into thick pieces. I even like to go a step further and slice mine the day before so that it will be a little dry when I’m ready to start, but you don’t have to do that.
Dip your sticks into the batter and lay out onto a greased baking sheet. Sprinkle with cinnamon and sugar. Bake and enjoy!
If you want to freeze these simply wait until they are cooled and toss them into a Ziploc bag. Place in your freezer and warm when ready.
Baked Cinnamon Sticks
1/4 cup heavy cream
2 tablespoons honey
1/4 teaspoon cinnamon
1/2 teaspoon extract (vanilla or orange)
1 loaf of baked Rhodes Bread
cinnamon and sugar (optional)
Preheat your oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper. Set aside.
Cut your loaf of bread into thick slices. Cut those pieces into your stick shapes.
Whisk together the heavy cream, honey, eggs, cinnamon, and extract. Dip your sticks into the batter and line your cookie sheet. Sprinkle with cinnamon and sugar.
Bake for 15-20 minutes, or until light brown in color.
Valentine's Day is this weekend and I have got a super easy, last minute breakfast or dessert idea for you today! Now that I am grown, married, and have children of my own, it's nice to do something special for the whole family whenever there is a holiday like Valentine's Day, and this recipe is perfect for everyone to share. Vanilla Strawberry Monkey Bread is sweet, gooey, and perfectly fruity! There are hints of white chocolate chips throughout the monkey bread that bring a little decadence to this dessert as well. You can even prep it the night before, leave it in the fridge overnight & bake it fresh first thing in the morning!
Can you imagine eating this warm and gooey from the oven? It's amazing, just take my word for it! Here's the recipe & then I will show you how to put it together:
Vanilla Strawberry Monkey Bread
18 Rhodes White Dinner Rolls, thawed, but still cold
1 small box vanilla pudding
1/2 cup white chocolate chips
1/2 to 3/4 pound strawberries, rinsed, hulled and sliced (I use my egg slicer to make it quick and easy.)
1/2 cup sugar
1/2 cup butter
Prepare a bundt pan with baking spray. Place vanilla pudding in a small bowl. Cut rolls into fourths & coat them in the vanilla pudding. Stagger coated rolls inside the bundt pan. Alternately add slices of strawberries and white chocolate chips. Once all the rolls, strawberries and chocolate chips have been staggered in the bundt pan, sprinkle any remaining pudding on top of the monkey bread. Heat the sugar and butter in the microwave for 1 1/2 to 2 minutes or until sugar dissolves and mixture is syrupy. Pour around the edges and on top of the monkey bread. Spray a piece of plastic wrap with baking spray and cover the pan. Set in a warm place and wait until the rolls double in size and almost reach the top of the pan. Bake at 350˚F for 25-35 minutes until browned and the bread is done where the pieces touch each other.
Place a baking sheet on the shelf underneath the bundt pan to catch any potential spills. Cover the bread with foil the last 10 minutes, if it's starting to get too brown. Immediately after baking, invert onto plate. Serve warm. Refrigerate leftovers.
Gather ingredients: 18 thawed but cold Rhodes white dinner rolls, 1 small box pudding mix, 1/2 to 3/4 pound fresh sliced strawberries (I use my egg slicer to make it super easy and evenly sliced), 1/2 cup butter, 1/2 cup sugar, and 1/2 cup white chocolate chips. Spray your bundt pan with baking spray and let's get started.
Place vanilla pudding in a small bowl. Cut rolls into fourths & coat them in the vanilla pudding. Stagger coated rolls inside the bundt pan. Alternately add slices of strawberries and white chocolate chips.
Heat the sugar and butter in the microwave for 1 1/2 to 2 minutes or until sugar dissolves and mixture is syrupy. Pour around the edges and on top of the monkey bread. Spray a piece of plastic wrap with baking spray and cover the pan. Set in a warm place and wait until the rolls double in size and almost reach the top of the pan.
Bake at 350˚F for 25-35 minutes until browned and the bread is done where the pieces touch each other. IMPORTANT: Place a baking sheet on the shelf underneath the bundt pan to catch any potential spills. Cover the bread with foil the last 10 minutes, if it's starting to get too brown. Immediately after baking, invert onto plate. Serve warm. Refrigerate leftovers.
I hope you enjoy this amazing pull-apart! We sure loved the fresh strawberries with the sweet, sticky bread!
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