Hello again! It's Amber from Dessert Now, Dinner Later! Sometimes, it's just fun to play with your food, and bread can be made into LOTS of things. These fun, froggy chicken salad sandwiches are kid-friendly and easy to make thanks to Rhodes frozen dough. Make it a family affair by inviting the kids into the kitchen to help make them. We filled ours with my favorite light chicken salad and they were a great lunch!
Let's show you how to do it. You only need 3 Rhodes Cracked Wheat or Multi-Grain Rolls to make 2 frogs. Cut one of the 3 rolls in half and press the other two rolls into an egg shape.
Cut one of the half pieces into four equal pieces.
Roll each of the 4 pieces into a 2 1/2-inch long rope that is thicker on one end than the other.
Make two cuts into the thick end of each rope, making 3 fingers or toes.
Place 2 across the bottom of the body for feet.
Place the other 2 along the sides of the body for arms. Repeat to make a second frog.
Cover with sprayed plastic wrap and let rise 15 to 30 minutes. Remove wrap and bake at 350 degrees Fahrenheit for 10 to 15 minutes. Let cool.
Carefully slice frogs to make a sandwich top and bottom. In the top piece, with a sharp knife, cut a smiley mouth. Top bottom with chicken salad and put the top on. Place olives on the frog for eyes.
Enjoy your Froggy Chicken Salad Sandwich!
I am a big fan of danish and cinnamon rolls. Especially when they are made with a cream cheese filling. I love easy Sunday mornings, getting up and enjoying my coffee while everyone slowly trickles into the kitchen while still rubbing their eyes.
Making quick cinnamon rolls, that are easy on me, but have big flavor is a great way for me to start the day. I used these easy fix Rhodes Cinnamon Rolls as a base to make my Quick and Easy Cinnamon Rolls. They even come with packages of icing! Thaw out your cinnamon rolls in a baking pan sprayed with cooking spray. Once they are thawed completely, use the handle of a wooden spoon to open up the rolls in the center. I just wiggled the spoon around to make a space about an inch wide. Open all the cinnamon rolls up so they have a space for us to add the cream cheese filling. In a mixing bowl, I beat one 8oz. package of cream cheese, 1 cup of sugar, 1 egg and 1 teaspoon of vanilla. I love this little cheese recipe, I call it my one on one recipe. Once the cheese and sugar are creamed together, add the egg and the vanilla, then mix to blend well. Use a teaspoon and dollop tablespoons of the filling into each open space of the cinnamon rolls. Allow to rise about 30 minutes, then bake at 400 degrees for about 20-25 minutes. Until golden brown. Pull the rolls out of the oven, allow to cool about 1-15 minutes. Knead the packages of icing, then drizzle over the rolls. They are ready to enjoy.
What's not to love about a Turkey Bacon Ranch Wrap made with fresh delicious ingredients? This is layers of fresh veggies, turkey, bacon, cheese and ranch dressing between a wrap made on the grill with Rhodes bread dough. This post has been sponsored by Rhodes Bread, however all opinions are my own. #sp Everything is better with bacon. What better way to celebrate 'bacon month' than with this Turkey Bacon Ranch Wrap! Our garden is teeming with fresh ripe tomatoes and we are eating them in just about everything right now from salad to pasta to sandwiches. The star of this sandwich, if not the bacon, though, is the tasty wrap. I know what you're thinking, the wrap? Yes, it's got a crispy texture and smoky flavor that comes from grilling the dough after rolling it out. It's totally delicious and worth the little bit of extra effort! This recipe was originally published here.
Turkey Bacon Ranch Wraps
Serves 6 INGREDIENTS 6 Rhodes Dinner Rolls, thawed to room temperature olive oil 6 tablespoons ranch dressing lettuce 12 tomato slices 1 cup grated cheese 12 slices deli turkey 12 slices cooked bacon DIRECTIONS Spray counter lightly with non-stick cooking spray - OR lightly flour a bread board. Roll each dinner roll into about a 7 or 8 inch circle. Cover with plastic wrap and let rest for about 20 minutes. It will look something like this: Remove wrap from flattened rolls and cook on a grill heated to medium heat and brushed with olive oil for about 1minute each side. Spread dressing on one side of tortilla. Layer with lettuce, tomato, cheese, turkey and bacon. Fold tortilla over the filling and serve. If you want to really take this sandwich up a notch, use my recipe for homemade Avocado Ranch. It's packed with delicious flavors like fresh avocado, garlic and chives. If your kids are a fan of ranch and bacon, then this is the sandwich for you! It makes a great addition to any lunch box! Not only will they gobble it right up, but they'll ask for it again and again!
My hubby looovvvees blue cheese so this fabulous savory bread is right up his alley! This bread takes the fabulous fresh bread taste we've come to love from Rhodes and mixes it with blue cheese, Parmesan, garlic, and a little parsley - how could you go wrong?
This chopped recipe method is an easy way to make fancy breads studded with fun mix-ins (can't wait to experiment with more flavor combinations) for those of us who may be yeast dough challenged. While I'm getting better, yeast dough recipes scare the heck out of me so I love that I have Rhodes products to make baking homemade tasting bread so easy.
My husband loved this bread and has been asking me to make it again - not only because it is so delicious, but because our dog, Lucy, may or may not have swiped nearly the entire loaf right off the table. Thank goodness it was after I snapped a few shots and he had the chance to taste a slice or two.
To start, you'll let your dough thaw until soft, but still cold. Then you chop the dough, and a little garlic and grab and egg.
Next crack the egg over the chopped bread and sprinkle your garlic over the top like so.
Using your knife, chop and mix these ingredients and then add some parsley flakes and shredded Parmesan.
Chop and stir and then repeat the same process with a little blue cheese.
When everything is all mixed up, spread the dough in a prepared loaf pan. Let rise until even with the rim of the pan and bake at 375 degrees for 20-25 minutes covering after the first 15 minutes to prevent over-browning.
This smells to die for while it bakes - my son who doesn't even like blue cheese wanted to try some because it smelled so good. That darn dog ruined his chance though so I will be making this again soon.
Summer is for fresh flavors, and nothing beats a homemade fruit cobbler. Enjoy the best the season has to offer, without spending a ton of time in the kitchen. This Cinnamon Roll Triple Berry Cobbler can be made in a snap, and the kids will have a blast helping out. What makes this recipe super fast, and delicious is the cinnamon roll topping. I used Rhodes Cinnamon Rolls to make my topping. It's super easy! Little fingers are sure to get messy, but that's part of the fun of cooking with kids. An adult should be the one to hull the strawberries and cut the dough. The kids can help wash the berries, stir the fruit as it macerates (softens), and squish the dough on top of the berry mixture.
On a sheet pan, spread out the frozen Rhodes Cinnamon Rolls dough and let partially thaw.
Meanwhile, hull the strawberries and rinse the fruit. Add to a mixing bowl and sprinkle with sugar and cornstarch. Stir gently to combine. Let the fruit mixture sit for 10-15 minutes while the fruit macerates and the flavors have a chance to meld together.
Once the dough is thawed but still cold, cut each roll into 4 pieces. To make individual dishes, as pictured here, grease 4 medium ramekins with butter. Fill the ramekins three-quarters of the way full. Top with the Rhodes Cinnamon Rolls dough pieces. Bake for 20-25 minutes until the dough is cooked through and the fruit mixture is bubbly.
To make a large family-style dessert, put the whole berry mixture into a greased 9x12 baking pan and top with the cinnamon roll dough pieces. Bake 22-27 minutes, again until the dough is cooked through and the fruit is bubbling. Once the cobbler comes out of the oven, let it cool for 10-15 minutes.
Serve with a scoop of ice cream or freshly whipped cream.
Simple. Easy. Delicious and kid approved. These Pretzel Dogs are a fun way to eat a summer classic, hot dogs. My kids love hot dogs. I am a fan, especially at the ball park but that is pretty much the one time, that was until I made these Pretzel Dogs! They are so good and literally I can't believe that using the Rhode's Rolls worked in making the perfect pretzel. My kids were so proud of me and themselves for make these Pretzel Dogs, they have literally been requested every day since. And since I loved them too I decided to make one of my favorite types of mustard to use as a dip, Honey Mustard Dipping Sauce. Oh. SO. Good! The kids and I were literally doing paper, rock & scissors to decide who got the last two. I lost out, but not to worry. I made some more the very next day. So need an easy summer dinner, a birthday party lunch or a fun way to spruce up the classic hot dog, try these Pretzel Dogs and my Honey Mustard Dipping Sauce. A combination that the entire family will love. Enjoy! XOXO San
Ingredients: 8 Rhodes Dinner Rolls, thawed but still cold 8 hot dogs 1/4 cup baking soda 1 egg 2 tablespoons water pretzel salt ketchup and mustard Directions: Roll each dinner roll into an 18 inch rope. Wind each one around a hot dog from top to bottom. Press the dough onto itself at top and bottom so it doesn't unroll. Boil 3 quarts of water. Carefully pour soda into boiling water. Place 2 wrapped dogs into the water for about 30 seconds. Remove with slotted spoon to a cooling rack. Repeat until all dogs are boiled. Place boiled dogs on a sprayed baking sheet. Combine egg and water and mix well. Brush dogs with egg wash and sprinkle with salt. Bake at 450°F 6-8 minutes or until dark golden brown. Serve with ketchup and mustard.
There is a food truck around town that serves the best yeast raised "Liege" Waffles. The thing about "Liege" Waffles is that the yeast dough (a dough, not a batter) takes hours and hours to make. If you're like me, you don't have time to spend hours making dough. This is a recipe that I came up with to copy the food truck liege waffles. The best thing about this recipe is that the dough is already made by Rhodes! My secret, to making them as close to liege waffles as possible, is to knead in some crushed sugar cubes into the thawed Rhodes dinner rolls. The original liege waffle recipe calls for "pearl sugar" which is a chunky sugar that melts and caramelizes into the waffles as they bake on the hot waffle iron. Pearl sugar is not always easy to find, plus, it's a bit pricey. Start by thawing the dinner rolls on the countertop until they come to room temperature. Crush 3 sugar cubes (per waffle) in a plastic bag. I just tapped them lightly with a rolling pin. The sugar should still be mostly chunky. Knead about 3 teaspoons of the chunky crushed sugar cubes into each thawed dinner roll. (It's okay if the bits of sugar are visible on the outside of the dough - in fact, it's a good thing.) Flatten each sugared dinner roll into a 4" circle and place on the pre-heated waffle iron that has been sprayed with non-stick spray. Cook as usual on medium heat. (I know a 4" waffle sounds small, but they are packed with rich, delicious, flavor!) Close the lid and allow the waffle to bake on the waffle iron as usual. (By the way, your house will smell amazing!) When golden and cooked through, remove the waffle from the waffle iron and top with some Nutella, fresh sliced strawberries and a dollop of whipped cream. Another option is Cookie Butter and sliced bananas. (Of course, whipped cream too!) Your life will never be the same!
Can I just say that I love Rhodes frozen dough? I can make anything with it! This is my latest creation - Caramel Apple Dessert Pizza. Until you make this, you can only imagine how delicious it is! The Rhodes bread dough is so perfect for a pizza crust and it takes no effort to make. I just thaw out a loaf of the frozen Rhodes dough on my countertop.
Roll it out into a circle and place it on a 14" pizza pan. Whenever I am making pizza dough, I like to "dock" the dough before baking it. (Just poke it all over with the tines of a fork.) This prevents big bubbles from forming as it bakes. Partially bake the dough for 6 - 7 minutes at 425°. While the crust is in the oven, prepare the crumble topping (Recipe is below.)
Remove from the oven and top with the Caramel Apple Pie Filling, then spread the crumble topping evenly over the pie filling.
Bake for an additional 7 minutes or until the edges are starting to turn golden brown. Remove from oven and turn your oven up to the broil setting and return the pizza to the oven under the broiler for about 1 minute. Watch it closely so it doesn't burn. (This extra step will help the crumble topping get nice and crispy!) Remove the pizza from the broiler and set the pan on a wire rack to cool slightly for about 10 minutes. Meanwhile, prepare the icing (Recipe is below.)
Drizzle the pizza with the icing. I think it's best when served warm and crispy.
Do you love a good moist roll with your pasta? I absolutely love garlic knots and you can whip these up in no time at all! The key to these chewy delicious savory garlic knots is to not let them rise too much! Starting with my personal favorite, Rhodes Dinner Rolls and a few other pantry staples you can have these ready for your dinner table in about an hour and a half! The trick I learned about these rolls is to work with the dough when it is just barely thawed out and has not time to rise. So with that being said you want to work with the dough when it is still cold. Simply roll out to about a 6" rope and "tie" into a knot just like you would a balloon! Now you want to cover them with plastic wrap that has been sprayed with cooking spray and let them rise until they are about double in size. While the rolls are rising you will want to let your butter come to room temperature. When butter has softened mix it with the spices and garlic until it makes a paste. Heat in the microwave for about 20 seconds to liquify the mixture. Preheat the oven to 350 degrees. When dough is almost double in size its time to "dress" these little babies! With a pastry brush carefully "paint each knot with the garlic butter mixture! This will be messy! Its totally ok! Bake in pre-heated oven for 12-15 minuets or until the knots turn a golden brown. Remove from oven and brush with remaining garlic butter mixture! Serve and enjoy!
- 12 Rhodes Dinner Rolls
- 1/4 cup softened butter
- 1 Tbs chopped garlic (about 2 cloves)
- 1 tsp. parsley
- 1 tsp. onion powder
- Remove 12 rolls and cover them with plastic wrap that has been sprayed with cooking spray and let them rise until they are about double in size.
- While the rolls are rising let your butter come to room temperature and soften. When butter has softened mix it with the spices and garlic until it makes a paste. Heat in the microwave for about 20 seconds to liquefy the mixture. Preheat the oven to 350 degrees.
- When dough is almost double in size its time to "dress" these little babies! With a pastry brush carefully "paint each knot with the garlic butter mixture! This will be messy! Its totally ok!
- Bake in pre heated oven for 12-15 minuets or until the knots turn a golden brown. Remove from oven and brush with remaining garlic butter mixture! Serve and enjoy!
here is the recipe Savory Garlic Knots 12 Rhodes Dinner Rolls 1/4 cup softened butter 1 Tbs chopped garlic (about 2 cloves) 1 tsp. parsley 1 tsp. onion powder Remove 12 rolls and cover them with plastic wrap that has been sprayed with cooking spray and let them rise until they are about double in size. While the rolls are rising let your butter come to room temperature and soften. When butter has softened mix it with the spices and garlic until it makes a paste. Heat in the microwave for about 20 seconds to liquefy the mixture. Preheat the oven to 350 degrees. When dough is almost double in size its time to "dress" these little babies! With a pastry brush carefully "paint each knot with the garlic butter mixture! This will be messy! Its totally ok! Bake in pre heated oven for 12-15 minuets or until the knots turn a golden brown. Remove from oven and brush with remaining garlic butter mixture! Serve and enjoy!
S'mores Monkey Bread has all the flavors of traditional S'mores, but in mini monkey bread form.
Hi everyone its Tina from Mommy’s Kitchen and I'm back sharing another tasty recipe using Rhodes frozen bread dough.
Today I'm sharing a recipe for S'mores Monkey Bread Muffins for a fun and delicious after school snack! When it comes to mini versions of anything, I'm always sold!!! S'mores Monkey Bread Muffins are ooey-gooey individual sized monkey breads made with Rhodes frozen dinner rolls, graham cracker crumbs, chocolate chips, and mini marshmallows!
Speaking of mini this recipe is also great to bake with your kids. I love to have my kids in the kitchen baking with me, and this recipe is one that they can pretty much handle all on their own. You might need to cut the rolls with kitchen shears, but other than the kids can handle the rest.
Let your kids roll the dough pieces into graham cracker crumbs, and layer on all the chocolate chips, and mini marshmallows. All you'll need to do is help with baking the muffins in the oven. These S'mores Monkey Bread Muffins are super delicious, so I hope you’ll give them a try. Let’s get started and I’ll show you how to make them.
Thaw 15 – 17 Rhodes dinner rolls to where they are thawed, but still cold.
Using kitchen shears cut each dinner roll into 4 pieces. Set aside. Spray a 12 cup muffin pan with non stick baking spray. Set aside.
In a small bowl melt the butter. Set aside. In separate small bowl add the sugar and graham cracker crumbs together. Add 5 roll pieces into the melted butter, and then roll the into the graham cracker crumbs.
Place 3 dough pieces into each muffin cup, and sprinkle some mini chocolate chips, and add 5 mini marshmallows over the dough pieces.
Add the remaining 2 dough pieces on top of the chocolate chips and marshmallows. You can add a few more chocolate chips on top before baking if you like.
Bake the muffins at 375 degrees for 10 – 14 minutes, or until rolls are golden brown. Cool muffins in the baking pan 10 minutes before removing to a plate. Prepare the glaze and drizzle over each monkey bread muffin before serving.
S’mores Monkey Bread Muffins
15-17 Rhodes Dinner Rolls, thawed but still cold
6 – tablespoons butter, melted
1 ½ - cups graham cracker crumbs
½ - cup sugar
2/3 – cups mini chocolate chips
1 – cup mini marshmallows
1 – cup powdered sugar
½ - teaspoon softened butter
1-2 tablespoons milk
Using kitchen shears, cut each dinner roll into 4 pieces. Set aside Spray a 12 cup muffin pan with non stick baking spray. Set aside. In a small bowl melt the butter. Set aside. In separate small bowl add the sugar and graham cracker crumbs together.
Add 5 roll pieces into the melted butter, and then roll them into the graham cracker crumbs Place 3 dough pieces into each muffin cup, and sprinkle some mini chocolate chips, and add 5 mini marshmallows over the dough pieces.
Add the remaining 2 dough pieces on top of the chocolate chips and marshmallows. You can add a few more chocolate chips on top before baking if you like. Bake the muffins at 375 degrees for 10 – 14 minutes, or until the rolls are golden brown.
Cool muffins in the baking pan 10 minutes before removing to a serving plate. Prepare the glaze and drizzle over each monkey bread muffin before serving.
Hello all of you Rhodes lovers, it's Kami from Sweet Charli! If you are anything like me you use Rhodes at your house a lot, especially for desserts! I made this Apple Cinnamon Cobbler with Rhodes a while ago for a family BBQ. It was a hit to say the least. This baked cobbler is probably the easiest dessert you will ever make. It consists of Rhodes Cinnamon Rolls, apple pie filling, the BEST crumble mixture ever (the crisp is my favorite part), and cream cheese frosting to top it off.
Apple Cinnamon Cobbler
HERE IS WHAT YOU'LL NEED
Yields 9 servings in an 8x8 pan
6 Rhodes Anytime! Cinnamon Rolls 21 oz. apple pie filling 1/4 C. butter, softened 1/2 C. flour 1/2 C. brown sugar 1 C. chopped pecans 1 packet of cream cheese frosting (in Anytime" Cinnamon Rolls bag)
Start off by spraying your pan with non-stick cooking spray. Place 6 Anytime! Cinnamon Rolls in the pan and put aside. I let them thaw about 30 minutes.
While letting the rolls thaw, pour out the pie filling onto a cutting board and chop the apples into smaller pieces.
You can also prepare the crisp part of the cobbler while waiting. In a bowl, mix the softened butter, flour, brown sugar, and pecans until you get a crumbly consistency.
To put the cobbler together, pour the apple pie filling over top and in between the cinnamon rolls. Add the crumble mixture on top of that and spread evenly. Put into the oven at 350 degrees for about 45 minutes, until lightly brown and fragrant. I covered mine with tin foil after about 30 minutes to ensure the crisp would not burn. After removing from the oven, drizzle the cream cheese frosting over top and let cool.
Serve warm with your favorite vanilla ice cream! Take a look at that delicious crisp on top!
This dessert is sure to be a crowd favorite and is sooo easy! Enjoy!
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