One of my all-time favorite posts is my Coconut Lemon Pecan Pull Apart Bread! It's an original recipe and it came together brilliantly. There's just something about pull apart bread that is just so wonderful. With Fall rapidly approaching I wanted to create a festive version that would be great for now through December. Pumpkin everything is everywhere already so why not jump on the bandwagon? Once you see how easy this is to put together you'll run out and grab everything to make it yourself. At least that's my hope. I can just about guarantee you'll love it, I know I certainly did! So come with me while I show you how quick & easy this yummy dessert is! Gather all of your ingredients. It's so much nicer having everything right at your fingertips ready when you need them. I used one of the loaves of Rhodes bread, but you certainly can use the rolls - you'll just thaw them and then combine them in to one ball (usually 10-12 rolls, depending if you use the regular sized or the Texas rolls). The rest of the ingredients you'll need are: granulated sugar, chopped pecans, apple pie spice, and softened butter. Once your loaf has thawed (but still cold), you'll roll it in to a 12x16 rectangle. If you've followed my Rhodes posts for a while, you know that rolling the dough out is my least favorite part! But with that said, if you start to roll it out and then let it rest you'll have better success without much frustration of it shrinking on you! Spread evenly with 1/3 c. softened butter. Sprinkle your dough evenly with granulated sugar, apple pie spice and chopped pecans. The smaller the chopping, the better. It will work better for your layers if you have small bits rather than whole or partially chopped pecans. Cut your dough in to even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Take your time, the toppings are only loosely on the dough. You'll have to pat them down occasionally to keep it all in place. You'll then cut your strips in to squares. You can either use a bread or serrated knife, pizza cutter or stainless steel scraper & chopper (which is what I used). I didn't count the number of pieces I ended up with, so I'll say... it was.. a good amount! Squish each section of squares together in a loaf pan. With only a little bit of budging you should fit all of your pieces perfectly. Don't worry about lining them up exactly, you'll just want to shove them in anywhere there is a space. Be sure and round up all of the sugary pecan goodness that you've probably left on the table and throw it on the top of your pieces. Cover and let rise until almost double (but don't let rise to the top of the pan, that will be too much). I set my loaf pan outside for 10 minutes in the blazing hot heat and it was just the right amount of time. Bake at 350 for 30 minutes. About 20 minutes in my loaf was as golden brown as I wanted it to be, so I covered it with foil for the last 10 minutes. There's nothing worse than having the top brown but the bottom raw. 30 minutes was the perfect baking time for me. Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack if desired. While your loaf is cooling you'll want to get your glaze ready. This is the perfect topping for the pull-apart bread! Mix together melted butter, powdered sugar and pumpkin puree and you've got yourself the perfect glaze. You'll want to wait until the loaf is almost completely cooled before glazing. Otherwise your glaze will just melt (which a little bit of melting is OK). Drizzle the desired amount on top of the loaf and reserve about 1/4 for individual servings. Best if served right away. Enjoy!
So what are your Halloween plans? Surely you've decided if you are going out or staying in, hosting a party or attending a party, relaxing or going all out. Right? Or am I the only overachieving planner who thinks of these things much too far in advance?
Well, this is the perfect idea if you happen to be throwing a little shin-dig. There are so many fun ideas floating around Pinterest but I hadn't seen this one! I love a good cheeseburger and I love that you don't have to miss out on them even though it's no longer grilling season.
How adorable are these little mummy bites? Wouldn't they be perfect on your holiday menu? Some of my favorite fall Rhodes recipes are my Caramel Apple Cinnamon Rolls, Breadstick Bones, Mini Pumpkin Monkey Bites and Pumpkin Pecan Cream Cheese Rolls. All are so delicious. What I love about Rhodes is how versatile they can be. You can easily make savory dishes and just as easily make sweet dishes. I'm trying to decide what I'll put on my menu, but I'm almost certain these cute Cheeseburger Mummy Bites will be on the menu. I hope you give them a try - and come back and leave a comment if you do! Here's what you'll need: Rhodes Dinner Rolls (I used Texas & Multigrain), lean ground beef, seasoning salt, Colby jack cheese (I used pepper jack), ketchup and mustard. In a medium bowl, combine ground beef and seasoning salt. Mix well. Make into sixteen 2 inch patties. I used my medium cookie scoop and it worked perfectly! Place a piece of cheese on top of 8 of the patties. Top cheese with remaining 8 patties. Pinch edges together to completely enclose cheese. Or if you're like me.. you can accidentally forget that step and have all of your cheese oozing all over your pan. Whoops! Anyway, cook in frying pan over medium high heat 4-5 minutes on each side. Set aside to cool. Cut each roll into 4 equal pieces. Roll each piece into a 15 inch rope. Flatten each rope. Wrap two flattened ropes around each burger, securing in the back. Leave space uncovered on the front of the burger for eyes. Place on baking sheet and bake at 375°F 10-15 minutes. Use ketchup or mustard to make eyes on each one. Serve with ketchup and mustard for dipping. Enjoy!
Hello everyone, it's Kami, from Sweet Charli blog. Are you all ready for Fall? It's definitely a great time of year when the sun sets sooner and you can cuddle up in a blanket with warm, comfort food. This is a great treat that you can have that doesn't only taste great, but also takes seconds to make, 60 to be exact! Learn how to make these caramel pecan cinnamon rolls in one minute!
You can make these for your family or just a single serving for you. If you are wanting to make one for yourself just grab a mug and it's super-easy!
Besides needing a mug you will also need:
1 Rhodes Microwave Cinnamon Roll 2T Caramel Ice Cream Topping, warm 1-2T Chopped Pecans Cooking Spray
Spray your mug and drizzle in warm caramel sauce. Sprinkle the pecans over sauce. Place the frozen cinnamon roll on top of pecans and cook in microwave for 60 seconds. Once it is done cooking, tip the mug upside down on a plate and you have yourself a caramel pecan cinnamon roll, ready to eat!
If you decide to make this for your family, its simple. You'll need one bag of Rhodes microwave cinnamon rolls (yield 6) and instead of making it in a mug just use the same instructions and put them in a glass pie pan. Cook in microwave for 6 minutes.
This will be a great treat to enjoy this Fall. I absolutely have loved these microwave cinnamon rolls. They are so convenient and are perfect when you are craving a treat that is fast and delicious. I also have loved these Rhodes cinnamon rolls to give as little gifts, for example; grab a bag at the grocery store for someone who just had a baby (quick breakfast), someone who may have just had surgery, or for someone who may just be having a bad day. I keep my freezer stalked with them for moments like this! Just attach a cute gift tag and drop it off!
Hope you all enjoy this recipe and enjoy the Fall weather!
A couple of weeks ago we told you about our latest Rhodes Employee Recipe contest. If you'd like to read more about it, click here. The requirements for this contest were simple: 1) the recipe had to contain our new Microwave Cinnamon Rolls, and 2) it had to be cooked in the microwave.
The first contest-winning recipe we're featuring is called Triple Berry Cobbler. Doesn't it look amazing?
This recipe was created by Amy, who has worked for Rhodes for over 10 years. She's currently on the social media team where she heads up scheduling and creating content for this awsome blog and our Rhodes Kids Baking site. You also might know her as the host of our YouTube video series. If you've never watched our YouTube channel, check it out here!
Amy's favorite Rhodes recipe is Raspberry Bread Pudding. She is married and has 3 children who keep her extremely busy. They have a love for the outdoors - camping, boating, snowboarding, football and baseball are at the top of the list.
Here is Amy with her winning recipe accepting congratulations from Rhodes company president, Kenny Farnsworth. No, it's not your eyes - sorry about the blurry photo.
Remember all of these recipes are cooked in the microwave, so you know they're going to be quick and easy!
If you'd like more information on our Microwave Cinnamon Rolls, just click HERE.
So, without further ado, here is the award-winning recipe for Triple Berry Cobbler! After you've tried it, let us know what you think in the comments below! And be sure to tag #Rhodesbread in your social media for your chance to win some awesome Rhodes swag! Thanks for baking with Rhodes!
It seems like I have been making these Herb and Cheese Crusted Breadsticks forever. Believe it or not, I used to make my own bread dough, but since I discovered Rhodes Texas Rolls, I now make them this way every time. The dough is the perfect texture and is delicious. So I asked myself why was I spending so much time making my own dough (that may or may not turn out right) when with Rhodes dough, all I have to do is thaw it. It turns out perfect every time. My family lovvvves these breadsticks!
Thaw 6 Rhodes Texas Rolls and shape each into a long breadstick (about 7-8” long) Mix together the Parmesan cheese, garlic powder and dried herbs and spread the mixture out onto a plate or a piece of wax paper. Roll the ropes of dough in the melted butter and then into the cheese & herb mixture. Place the breadsticks on a parchment lined or well greased baking sheet and allow to rise for about 20- 30 minutes. Bake in a preheated 425° oven for approximately 10 minutes or until golden. Serve warm.
This warm, gooey, custard like Cinnamon Apple Bake is a fruity and spiced bread pudding and bread pudding one of my favorite treats. Every year we go apple picking, and I come home with dozens of apples. We can only eat so much. And I try to cut up extras for pie fillings and applesauce too.
I love those fresh flavors for fall, and I like to add the apples in to our desserts when I can. Nothing beats the taste of fresh apples. This bread pudding uses a couple apples lined up to cover the top, which makes the dessert so so pretty.
I recommend apple types like Winesap, Braeburn, Gala, Granny Smith, Jonathan, Empire, Golden Delicious. There are lots more varieties, you can find bigger lists online of the best baking apples. You could even add several varieties of apples to this dessert to really make the apple flavor pop.
The bread soaks up all the custard and becomes a creamy delight with every bite. The cider syrup is absolutely amazing poured over this bread pudding, and it is plentiful as well. The tartness from the syrup cuts a little of the sweetness of the pudding and richness from the eggs. To begin, you will need a loaf of Rhodes White Bread, baked the day before. To give my bread a little more staleness, I sliced it into 16 slices, and allowed it to sit out,uncovered, to dry out a bit. The dry bread will soak up more of the custard and allow the bread to hold it's shape. Spray a 9x13 pan with cooking spray, then layer the slices into the pan, overlapping them. In a large mixing bowl, add 8 large eggs and whisk them a bit to break them up. Add 3 1/2cups of milk to the eggs, and whisk well to integrate the milk and eggs. Then add 1 teaspoon. vanilla, 1/2 cup of sugar, and 1/4 teaspoons salt, along with 1 /2 tablespoon cinnamon. Again, whisk to mix well. Gently pour 1/2 mixture over the bread slices in the pan. I used my measuring cup to scoop up the mixture and pour it by single cups to not disturb the bread too much. Cut three or four apples into slices. When I am cutting my apples, I have a bowl with a little water and lemon in it to keep them from browning. Drain off the liquid from the apples, then place them across the top of the bread. Add the rest of the egg mixture to the apples, again, I used my measuring cup to pour the liquid gently across. Take the 1/2 cup left of sugar, and mix it with 1/2 tablespoon of cinnamon, and 1 teaspoon of nutmeg, and mix in a small bowl. Sprinkle the sugar mixture over the apples, then add slices of butter across the top. Cover with saran wrap and refrigerate for at least 4 hours, if not overnight. Bake in a 35o degree oven for 1 hour. Remove from the oven and allow to cool. For the Apple Cider Syrup- Add 1 cup sugar, 2 tablespoons cornstarch, 1/8 teaspoon salt, 1 teaspoon cinnamon to a sauce pan. Next add in 2 cups apple cider, and 2 tablespoons lemon juice. Whisk together and heat on medium about 5 minutes until the syrup is thickened. When serving the Apple Bake, drizzle the warm Apple Cider Syrup on top. Enjoy! kris
I love making Cinnamon Pull-Aparts or "monkey bread". We have it for breakfast on special occasions, like birthdays. But I'm terrible at thinking ahead and preheating the oven, or waking up early to thaw out dough. So, when I saw that Rhodes has new microwave cinnamon rolls, I knew they would be perfect for microwave cinnamon pull-aparts. And I was right! These are delicious! My kids absolutely love these bite sized bits of cinnamon goodness. I think they love pulling them apart most of all, but it's a really special treat for us to enjoy together.
1 package microwave cinnamon rolls with icing (6 cinnamon rolls) ½ cup brown sugar ¼ cup butter, melted
Start by cutting your cinnamon rolls into quarters. I like to let them sit out for 10 or 15 minutes so they aren't so hard to cut, but you still want them frozen. I used kitchen scissors to cut my cinnamon rolls, and it worked like a charm. Once you have your cinnamon rolls quartered, you'll sprinkle brown sugar on top. And drizzle some melted butter on top of that. Then stir it all together until the cinnamon roll pieces are coated with brown sugar and butter. Then place your coated cinnamon roll pieces into a microwave safe dish and microwave at full power for about 4 to 5 minutes. Remove your pull-aparts from the microwave and drizzle with the icing included in the package. Or you could dish up single servings and let each person drizzle their own icing on top (this is my kids' favorite part). And that's it! You have a yummy breakfast or treat in just a few minutes.
Layers of Pepper Jack cheese, cream cheese and jalapenos stuffed inside a Rhodes Rolls makes the best ever jalapeno popper. Seriously, I will never make them any other way. With so many of my favorite teams playing all weekend, I don’t want to spend my time in the kitchen. I mean between the sporting events my own kids are in, the NFL and college football Saturday I want to spend my time cheering on my favorite teams, like the Fighting Cheetahs (my son’s soccer team).
My dad always made jalapeno popers growing up. You know the ones I am talking about wrapped in bacon and stuffed with cream cheese? So I basically took that and added Pepper Jack cheese and wrapped it with a roll. Oh holy goodness. Appetizer heaven. My dad after first bite said “You are so talented.” My husband ate three before he said a word, a very good sign. And I couldn’t stop eating them. In fact, I baked them ate a few then left to get the kids from school and I was thinking about them. My stomach was even growling and I WASN’T hungry. That is how good these are.
And did I mention how easy to prepare these Jalapeno Poppers are? Let the rolls do all the work, rising on the counter, then stuff them, bake them on up and you are set.
Prepare a baking sheet with parchment paper, place rolls on the pan and allow to rise for 2 ½ - 3 hours.
While the rolls are rising cook bacon and prepare jalapenos.
Cut 8 of the 9 the jalapenos in half, remove stem and seeds, then stuff with cream cheese, like show in picture, set aside in the fridge until ready to assemble rolls.
Cut the pepper jack cheese slices into quarters, set aside in the fridge until ready to assemble rolls.
Once rolls have risen, cut them in half, like pictured. So this one at a time, cutting in half but not cutting all the way through, as pictured. Stuff rolls as directed below. Then move on to the next one, do not cut them all in half at the same time.
Place one jalapeno half cream cheese side up on the bottom half of the roll. Take one piece of bacon, break in half and place the two halves on top of the jalapeno. Top the bacon with 2 quarters of Pepper Jack cheese, as shown in the picture.
Take the top half of the roll and pull it over the jalapeno, bacon and cheese. Pinch the top and bottom together and pull the seam underneath the roll, so that the pinch/seam part it under the roll while it bakes, making sure it doesn’t come apart while baking. Place back onto parchment paper on the pan.
Preheat oven to 350 degrees.
Prepare the remaining rolls.
Place pan in the oven once all of the rolls are complete and bake for 16 minutes. While rolls are baking slice the remaining jalapeno.
Remove from oven and place 2 quarters of Pepper Jack cheese on top of each roll and one jalapeno slice. Place back in oven and bake until cheese is melted about 3-4 minutes.
Remove from oven and serve immediately. Be careful they are hot.
They serve well at room temp or even cold too.
Time to devour!
Enjoy this football season even more with these Jalapeno Poppers. Your weekend menu just got better.
Looking for a fantastic dinner idea? These Alfredo Chicken Roll Ups are awesome-sauce. For real! I pretty much love chicken Alfredo anything, but these roll ups? Legit on point. Speaking of on point.. that's my phrase of the season. Seems so fitting for so many things lately! Add them to your 'five and under' ingredient meals (I don't technically think of oregano and garlic salt as 'ingredients' per say. I'll tell you what. These babies came together in a flash. I pulled out my Rhodes white bread loaf a couple of hours before dinner time. At the same time I through a couple of frozen chicken breasts in the crockpot with 1/2 c. of chicken broth and cooked on high for the same couple of hours that the bread was thawing. When I came home from work I was able to quickly put this together for the perfect weeknight meal. I can see the whole family falling head over heals for this meal - I hope you enjoy! All you need are 9 Rhodes Dinner Rolls, thawed to room temperature (I opted for a loaf instead.. and think it worked out to be a little bit easier than rolls would have been!), (1) 15 ounce bottle Alfredo sauce, oregano, garlic salt, 2 cups cooked, shredded chicken & 3 cups grated Mozzarella cheese (I used a Mozz/Pepper Jack blend.. YUMMY!) I'll give you the directions if you're using rolls: roll each dinner roll into a strip 2 1/2 inches wide by 10 inches long. Spread about 2 tablespoons Alfredo sauce onto each strip. Sprinkle each one with oregano and garlic salt. Divide chicken equally and place on the strips. Top with about 3 tablespoons of cheese on each strip. If you're using a loaf, you'll make the roll ups similar to how you would cinnamon rolls. Once your loaf has thawed (but still cold), you'll roll it in to a 12x16 rectangle. Spread evenly with Alfredo sauce followed by garlic salt, oregano, chicken, then cheese. Cut your dough in to even strips about 2 1/2 inches wide. Roll up the dough about two thirds of the way. Lift the other end over and seal the dough slightly. Carefully lift each roll up and place in a sprayed 8x8 inch baking pan in three rows of two or three (depending on how many strips you cut) with the sealed end down. Cover with remaining Alfredo sauce and sprinkle with remaining cheese. I added a little bit of oregano sprinkled atop for good measure! Bake at 350°F 35-40 minutes. Cover with foil last 10 minutes to prevent over browning if necessary.
A couple weeks ago, Rhodes held and employee recipe contest. The only 2 rules were that 1) the recipe had to contain the new Microwave Cinnamon Rolls and 2) it had to be cooked in the microwave. There were over 20 great ideas from all the departments at Rhodes, from Customer Satisfaction and the Creative Team, to the IT Department and the Fitness Trainer! Over the next few weeks, we are going to feature the top 5 recipes from the contest, and we're know you're going to want to try them all!
Today, we'll give you a sneak peak of some of the deliciousness and introduce you to our fabulous judge, Chef Bryan Wooley. He is Utah's top TV Chef and the longest consecutive running TV chef in America! You're definitely going to want to check out his website: Cooking with Chef Bryan. He's got some delicious ideas!
And here he is, digging in. Lucky guy!
Here's a look at some of the creations:
Remember, these all had to be cooked in the microwave, so you're looking at quick and easy!
Everyone loves the Microwave Cinnamon Rolls all on their own, but with just a couple of additions, you can have something even more amazing!
So stay tuned over the next few Fridays and we'll hook you up with the winning recipes fo you to try out on your own!
If you'd like more information on our Microwave Cinnamon Rolls, just click HERE.
The cheese gets so gooey and melty...perfection!
. Fall is my favorite season, and though it has been incredibly hot here in New England, I'm ready for Fall. One of our favorite activities to do as a family is go apple picking. Here in New Hampshire there are tons of wonderful orchards to choose from. It seems every year we are overzealous in the amount of apples we pick. We end up with tons and tons of apples. From pie to quick bread and more, I love making a variety of delicious baked goods and freezing quite a few of them. You can find a link to other great recipes at the bottom of this post.
In the mean time, let me tell you about this amazing Apple Cinnamon Pecan Cobbler. It's actually made in ramekins so each person has their own mini dessert, which is so fun. Plus, it's a good size portion for the kiddos. Speaking of which, this is a great recipe to make with them. They can help mix the apples and place the dough. Sticky fingers are a small price to pay for quality family time, don't you agree?
In a small bowl or large measuring cup, combine the apples with the sugars, seasoning mix, and flour. Toss to coat the apples well. I like to use my own homemade apple pie spice mix. It's a great money saver to make it yourself, and tastes amazing in cookies, pies, and even pancake mix!
Butter the insides and rim of 4 ramekins. I love these 4 mini casserole dishes that come with tiny lids. They make for a beautiful presentation! Fill each dish with a quarter of the apple mixture.
Next, take the thawed Rhodes Microwave Cinnamon Rolls and cut each into four pieces.
Top each dish with the 4 pieces, pressing down slightly into the corners. Be sure all of the apples are covered with the dough.
Bake at 350-degrees for 15-20 minutes until the cinnamon rolls are golden brown. Remove from the oven and let rest.
To make the topping, combine the water and cinnamon and enough confectioner's sugar to make a thick glaze. Drizzle it over the top of the warm cobblers. Sprinkle each with a teaspoon of pecans.
Serve warm and enjoy! These are delicious as is, or topped with a scoop of vanilla ice cream.
This recipe has been sponsored by Rhodes Bread. As always, all opinions are my own
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