School is back in session and things are crazy! I'm sure you are all about as busy as I am checking back packs, packing lunches, supervising homework, shuffling from activity to activity, not to mention all the other tasks we are responsible for on a daily basis. In all the commotion it is easy to get stuck in a rut when it comes time for breakfast, to pack lunches, or even in providing after school snacks. It's easy to keep things fun and tasty with recipes like this one for Peanut Butter and Jelly Fingers. Once the frozen rolls have thawed, these are a snap to put together and great to keep on hand for a quick breakfast or to toss in lunches. They make great after school snacks too! I like to make these on Sunday afternoon so that I have them ready to go for the week. It's easy, all you have to do is thaw some frozen rolls as directed on the package. Once the dough is soft, roll them out on a floured surface.
Spread the dough with a little peanut butter and your favorite kind of jelly. I used strawberry.
Kids love to help cook and this is a recipe for them to help with. If you are looking for more ideas on how to keep kids cooking, check out Rhodes' new kids cooking site, here. Rhodes needs some helping naming their cute hosts, you can let them know your ideas and enter to win another giveaway (bonus:) ), here. The important part is leaving about an inch around the outside edges bare so that the sandwiches can be sealed. Once the peanut butter and jelly is all spread out, roll up the sandwiches starting with the edge that is covered.
Press the long seam to seal it. Pinch the ends together and fold them over the seam, pressing lightly to seal all the gooey stuff inside.
Place the Peanut Butter and Jelly Fingers seam down on a cookie sheet that's been sprayed with cooking spray. Bake them for about 15 minutes, rub the tops with a stick of butter and bake for another 5 minutes or until golden brown and done. Once completely cool, store them in an airtight container. Enjoy.
Peanut Butter and Jelly Fingers
8 Rhodes Dinner Rolls(or as many as you want to make) peanut butter (1 Tablespoon/sandwich) jelly (1 Tablespoon/sandwich) stick of butter
Let rolls thaw per directions on package. Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Roll dough over a floured surface until it's a flattened oval. Spread with peanut butter and jelly, stopping an inch from the edges. Roll the sandwiches up. Lightly press the seam to seal it. Pinch the ends and fold them over the seam to seal. Place on baking sheet. Bake for 15 minutes, rub tops with butter, bake for another 5 minutes or until golden brown. Cool and enjoy. Once cool store in an air tight container.
I think you are going to love this recipe as much as your kids do! These Peanut Butter and Jelly Finger sandwiches are delicious and so easy to make! I love using Rhodes bread dough a as shortcut to making treats that taste so good! I've partnered with Rhodes to offer a sweepstakes with a Rhodes Kids Prize Package. Come on over to my blog, Jasey's Crazy Daisy, and enter for your chance to win!
For more kids Lunch box and after school snack ideas visit Rhodeskidsbaking.com
My boys love Angry Birds so I thought it would be fun to make them an Angry Bird themed lunch, but have it revolve all around the pigs. We've done some fun things with the birds before so I thought having pigs would be a fun change. We used Rhodes Rolls white dinner rolls to make the pigs. They were pretty easy to make and the boys had a lot of fun helping out. This tutorial makes 6 pig rolls.
Spray the bottom of pan with cooking spray and put 8 frozen Rhodes Rolls inside to thaw.
Roll out 6 rolls into flat ovals.
The remaining two rolls will be the pig snouts and ears. Cut out six circles (I used a large frosting tip as a cookie cutter) and roll those into ovals shapes. Cut out 12 pig ears as well, they are just half circles. I cut mine out with the same frosting tip that I used for the snouts.
Add the snouts to the large ovals and then add the ears. I just simply placed the ears behind the body of the pig and as they baked they fused together.
Bake the pigs for 15-17 minutes, or until they are golden brown. Cut two large eyes out of mozzarella cheese for the eyes, raisins for the nostrils, and I used an edible marker to draw on the eyebrows. That's it! Aren't they cute?
For the lunch I served the Rhodes Roll pigs with ham and potato soup (get it? HAM soup!), green grapes (because the pigs in the game are green), and pig snout cucumbers (I just cut two nostrils out with a straw). This is a fun lunch to serve on a plate or you could send this in a lunch box. Here are some tips on how to pack a thermos in a lunchbox.
I found this cute little pig at Rhodeskidsbaking.com They have lots of recipe ideas just for kids.
Take a look! Rhodeskidsbaking.com
Now that the kids are back in school and the temperatures are cooling down, we can all get back to baking! There's nothing quite like the aroma of fresh baked bread wafting through the house on a cool fall afternoon. And we've got more than just bread in mind with these 8 Autumn-Inspired Recipes! Just for you, we're featuring a few of our favorite go-to fall recipes. They all include the flavors and aromas inspired by the fall harvest that never seem to disappoint. Pick out your favorites and let's get Back to Baking!
Top row from left to right:
The all-time favorite cinnamon roll with the addition of apples and a sticky caramel drizzle
The secret? Pumpkin Spice Jello! Never knew it existed? Neither did we!
Bread pudding is the ultimate in comfort food. Try this crunchy version and you'll be asked to make it again! Guaranteed!
Aren't these just the cutest? This treat includes a home-made recipe for salted caramel!
Bottom row from left to right:
Apples, cinnamon and pecans - oh my! All stuffed in this bread loaf? Divine!
You can used canned peaches for this recipe, but fresh ones put this pretty, round bread over the top!
Baking apples, such as Braeburn, Granny Smith or Rome work best for this down home dessert!
This is one of those throw together and bake recipes. What could be easier?
Doesn't that just get you excited to pull some dough out of the freezer and pre-heat that oven? (We'll just keep it to ourselves about the drool on the keyboard.) Happy baking from Rhodes!
Cut your dough into eight equal pieces. Have your helper roll each piece into a "snake".
Tie your snakes into loose pretzel-like knots on a baking sheet.
Allow to rise for 45 minutes.
Bake in a 350 oven for 15-20 minutes.
When done, pour melted butter over the tops of the knots.
Liberally sprinkle with cinnamon and sugar (I like to combine mine first).
If you're like me and already stuck sending the same peanut butter sandwiches with your kids for lunch everyday, you're going to love these whole wheat alphabet pretzels! They make a great healthy lunch alternative, an easy after school snack, and making them with your kids will create fun lasting memories. It doesn't get much better than that! Whole Wheat Pretzel
Rhodes Cracked Wheat Rolls
Course kosher or sea salt
1 tablespoon baking soda
Peanut Butter, Honey,
Greek Yogurt Dip Ingredients:
6 ounces plain or vanilla greek yogurt
1 tablespoon peanutbutter
1 teaspoon honey
Directions: 1. Start by thawing your dough. Put your desired number of rolls on a plate and cover with saran wrap. You can either leave them on the counter for 45 minutes to an hour, or microwave on a low heat setting for 1-2 minutes. I microwave mine for 30 seconds at a time, checking and turning the rolls between heating. You don't want to cook them, so be careful to microwave them until just thawed. 2. Now, call the kids into the kitchen and get rolling! Roll each piece of dough into a snake shape about 1/2 inch thick. You may need to help younger kids with this step. 3. Have the kids form each snake into an alphabet letter or shape. This is a fantastic learning opportunity for preschoolers and kindergarteners too! Put the completed letters onto a cookie sheet sprayed with cooking spray or covered with parchment paper. Cover the letters with saran wrap that has been lightly coated with cooking spray and let rise for 30-45 minutes. 4. Now it's time to boil your letters! This step is what gives your final pretzels that delicious chewy crust. Fill a large pot with 6 inches of water. Add 1 tablespoon of baking soda and bring to a boil. Carefully add your letters one or two at a time and boil for 30 seconds on each side. Don't boil too long, or they will become a mushy mess. Not that I know from experience. ;) Remove the letters with a large spatula and let cool on a cooling rack. Once cool, sprinkle with salt. While they are cooling, preheat the oven to 375 degrees F. 5. Transfer the letters back to the sprayed or lined cookie sheet and bake in preheated oven for 15-20 minutes, or until they just start to turn a golden brown. While the pretzels cool, mix together greek yogurt, peanut butter and honey for a healthy and delicious dip. Enjoy!
Visit RhodesKidsBaking.com for more After School Snacks and Lunch Box ideas.
Back to School
It's September! And the kids are back in the classroom learning all kinds of new stuff. While they're at it, why not teach them some skills in the kitchen too? Kids love to help with the cooking. It gives them a sense of accomplishment to be able to create something yummy and then get to eat it! This is where Rhodes dough comes in. The pre-made dough makes that creation process a snap!
Let Rhodes Help
I'm sure you've noticed that kids are amazingly tech-savvy these days. In fact, it's perfectly ok to admit that your 5th grader has helped you figure out netflix or add an attachment to your email! So to cater to these techy tots, Rhodes has developed a new website just for them! It's called RhodesKidsBaking.com. Just let them pull it up on the laptop, tablet or smartphone and you'll be on your way!
Filled with Fun
The Rhodes Kids Baking site is fun, colorful, and easy to use. It features animated videos, coloring pages, and of course, lots of easy and entertaining recipes created just for them, like this Smiley Face Pizza:
The recipe categories are broken up into Snacks, Easy Meals, Treats, Holiday and Sculpture. With Halloween just around the corner, be sure to check out the Holiday section where we have more than a dozen spooky recipes for you to try. And speaking of Halloween, check out this little monster on his laptop baking up a storm, and his buddy the vampire, from our coloring pages section:
Now We Need Your Help
We have these 2 cute hosts on the Rhodes Kids Baking site and they don't have names yet! We don't want them running around all anonymous and nameless, so we need some help coming up with some cute names for them. Leave us your best name ideas in the comments below and of course we'll have something terrific for the creator of the best names! We'll send the winner a Rhodes Kids Baking Prize Package that will include a kid-sized apron, cutting board, pastry brush, pizza cutter and our Kids Ideas Cookbook! Here, take a look at the coolness, leave us your best name ideas, then run on over and check out RhodesKidsBaking.com!
Hello again! It's Amber! I'm back visiting from Dessert Now Dinner Later with a fun after school snack! Kids are always hungry when they get home from a long day at school, so it's nice to have something ready to snack on, which is why I made pretzel bites! You can prep these while the kids are in class learning, or even the day before, and they keep well for a few days too; I mean, if the kids haven't eaten them all, which they just might, because they are THAT good! They are really simple to make too! You need: 12 Rhodes Rolls thawed and puffed a little bit (about 2 hours at room temperature), 1/4 cup melted unsalted butter, 1/4 cup sugar, 1 tsp cinnamon, 1/4 cup grated parmesan, and 1 tsp garlic salt.
Take some scissors and cut each roll into fourths. I like to set my dough on a silicone lined baking sheet.
Next, boil a pot of water. Boil about half the dough pieces at a time, whatever you are comfortable with and have space for, but won't keep the water from boiling and the dough from moving around. Boil for 45 seconds, stirring and flipping pieces constantly, until puffy and boiled on all sides.
Remove with a slotted spoon and place on the silicone baking mat, or a paper towel; if using a paper towel, make sure you transfer dough to a lightly greased baking sheet. Repeat with remaining pieces of dough until everything has been boiled. What this process does, is that it helps the pretzel bites get a crisp exterior and chewy interior by creating steam around the dough once it hits the heat in the oven. It's okay if the pieces shrivel up a bit, they will puff back up in the oven.
Bake at 375 degrees Fahrenheit for 21 to 25 minutes or until golden brown. Melt 1/4 cup of unsalted butter, and brush all of the pretzel bites thoroughly.
Combine cinnamon and sugar in one bowl, and parmesan and garlic salt in another. Coat several pretzel bites at a time until covered on all sides. Transfer seasoned dough to a serving dish, and repeat with all of the pretzel bites.
Voila! Store in a zip-top bag, airtight container, or cover the serving dish with plastic wrap for up to 3 or 4 days, if you even have any leftovers.
Which flavor are you excited to try? Garlic Parmesan or Cinnamon Sugar?
For more After School Snack Ideas Visit Rhodes Kids Baking.
A baking site Just for Kids!
A simple Focaccia bread topped with crumbled bacon and shredded cheddar cheese!
When I was growing up, we never ate a meal without a big bowl of bread resting on the table. There were some meals where the bread would go untouched. On days where I found the meal to be less than appetizing, I’d consume two or three slices of bread in a vain attempt at stalling the inevitable. Regardless of what was served, the bread bowl would always be there.
I do not normally serve bread for our family dinner. I prefer to remove any distractions from the meal I serve my family. If I don’t, I know my family will load up on bread and then proclaim they are way too full to eat. That old trick is NOT going to work with me! However, there are some meals that NEED bread on the side. Meals like saucy spaghetti or beefy chili all need something in which to soak up all the savory sauces and juices left in the bowl. Yes, sometimes bread is absolutely mandatory, an extension of the meal.
This easy Focaccia bread would be perfect to soak up any bits of sauce left on your plate. This focaccia is a snap to prepare. You start with frozen bread dough, add butter, seasoning bacon and cheddar. That’s it. You only need 5 ingredients for this focaccia. Five little ingredients will get you this soft, warm, pan of comfort.
Now that I’ve made this focaccia, it’s going to be hard thinking of reasons NOT to serve it every meal. I just may have to rethink the bread bowl.
Grease or flour your countertop. Combine dinner rolls and spread into a 10 x14 in
rectangle. Cover with plastic wrap and let rise for 30 minutes.
Remove and score dough with a pizza cutter or a knife,
into 2-inch squares.
In a small bowl, combine butter, Parmesan cheese and seasoning.
Spread butter mixture over dough. Cover with plastic wrap and let rise for another 30 minutes.
Remove wrap and sprinkle bacon and cheese over dough. Bake in a 350 preheated
oven for 10- 15 minutes or until golden.
Want to see more ways to bake with Rhodes Bread Dough? Visit their website!
My friends at Rhodes Bread Company sent this slider recipe to me to try. I thought it was a fun twist on sliders using Rhodes White Dinner Rolls in place of buns. The fresh Tomatillo sauce adds such a nice twist to the normal garnishes with an unexpected sweet and spicy twist. These peppered sliders are perfect for game day or any day when small bites are on the menu.
Prep Time: 30 min
Bake Time: 15-20 min
Skill Level: Intermediate
Ingredients you'll need:
8 Rhodes Dinner Rolls, baked according to package instructions
1 1/2 pounds lean ground beef
2 poblano or green bell peppers
1 Tbsp taco seasoning
1 1/2 teaspoons cumin
salt and black pepper to taste
1 cup shredded Monterey-Jack or sharp cheddar cheese
4 tomatillos, remove husks and chop
1 jalapeno pepper, chopped
1/2 white onion, chopped
1/2 cup cilantro leaves, chopped
zested peel and juice of 1 lime
2 tablespoons honey
2 clove garlic
salt and black pepper to taste
8 red onion slices
Bake the rolls per the package instructions then set aside. Move the oven rack to the highest position and set on broil. Brush the peppers with olive oil. Broil in the oven until slightly black, using tongs to carefully turn as needed. Remove the seeds and charred skin. Chop the peppers into small pieces.
Combine the chopped peppers, taco seasoning, cumin, salt and black pepper with the ground beef. Make 8 rounded, 3-inch patties out of the ground beef mixture. Fry the patties in a skillet or grill for 3-4 minutes per side or until your desired doneness. Top with shredded cheese during the last minute of cooking to melt.
Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice, honey and garlic cloves in a stand blender until smooth. Season with salt and black pepper to taste.
Slice the baked rolls, then assemble the sliders beginning with a slice of red onion using as much of the green sauce as desired on top or under the meat.
These delicious, tender buns are filled with smokey barbecued pork and topped with a buttery honey glaze. I love to use up leftover barbecue for this simple, but oh-so-good meal that can easily work as an after school snack for hungry teens. We normally slow-cook a large pork roast with our favorite barbecue sauce and a dash of liquid smoke. After eight hours, simply shred the roast with a fork and allow all the juices to soak into the meat.
Barbecue Stuffed Buns with Honey Butter Sesame Glaze
- 2 cups shredded or chopped barbecue pork or beef, fully cooked and cooled
- 12 frozen Rhodes Bread Rolls, thawed
- 1/4 cup butter, melted
- 2 tablespoons honey
- Sesame seeds to sprinkle
Allow bread rolls to come to room temperature and rise. When ready, take a bread roll and flatten it into a large disc shape in the palm of your hand. Spoon approximately two large tablespoons of barbecue into the middle of the bread roll. Carefully fold the bread roll around the filling to seal in the delicious barbecue. Pinch and seal the seams to keep the filling from bubbling out during baking. Place stuffed bun seam-side down in a 9x13 baking pan and repeat until all twelve have been filled. Cover and allow buns to rise for another hour. After buns have risen for an hour, heat oven to 350 degrees. Then, melt 1/2 stick of butter and add two tablespoons of honey. Stir to mix. Baste each bun with plenty of the honey butter mixture. Sprinkle sesame seeds over each bun. Bake at 350 for 25-30 minutes until golden brown. Trust me, these smell like a little bit of heaven. A fun variation could include cheddar cheese and pickles with the barbecue filling.
Summer is coming to an end all too quickly for this outdoors loving gal. I recently decided that summer is without a doubt my favorite season. Along with loving the hot weather, I equally love camping. I didn't grow up camping all too much, so I don't know where my love of it came from. All I know is there is no such thing as too many camping adventures. Last year some of ours invited us to go to Bear Lake and we had the best time! It was the first time I dutch oven cooked believe it or not, and guess what? I fell in LOVE with dutch oven cooking!!!! Two of the recipes I made were from Rhodes even. You've got to check out my Dutch Oven Buttery Pull-Aparts and my Dutch Oven Buttery Breadsticks! So how about this fun recipe? File this under your five ingredient must haves! Seriously though. Five ingredients? So perfect. So easy. And of course, so delicious. All you need is a bag of Rhodes Texas Rolls, some chopped pecans, brown sugar, cinnamon, and butter. That's it! Grab your dutch oven and lets go! You'll want to start by getting your dutch oven ready. For proper heat in a dutch oven, use 4-6 coals less than the inch diameter of the oven under the bottom and four to six coals more on top of the oven. Rotate oven and lid separately 90 degrees every 5-10 minutes during baking and remove from bottom heat the last 15 minutes when baking. Line dutch oven with aluminum foil and spray with non-stick cooking spray. Thaw rolls until soft. Cut roll in half. Mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. I started with a roll half, and then continued in a circle. Then lined inside of the circle the same way until the bottom of the pan was covered. There were enough rolls left over to continue with one more circle in a second layer. Cover with lid. Let rise until doubled in size (2-3 hours). Bake in fire for 25-30 minutes or until center is done. Remove from fire and immediately go around the edges of the oven with a knife. Invert onto a serving plate. Enjoy!
I have wanted to cook in a Dutch Oven for the longest time. This summer, I decided I would wait no more and bought a Lodge Camp Dutch Oven. What an amazing way to cook! And this, Dutch Oven Italian Pull Apart Bread, using Rhodes Bake N Serv Dinner Rolls, was the perfect recipe to start with!
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