Ingredients:
1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
3 tablespoons plus 1/4 cup sugar, divided
1 1/2 teaspoons cinnamon
1 cup chopped slivered almonds
2 tablespoons butter, melted
1/4 teaspoon almond extract
Glaze:
1/2 cup powdered sugar
1 tablespoon butter, melted
1/4 teaspoon almond extract
1-2 teaspoons water
1/8 teaspoon cinnamon
slivered almonds, if desired
Instructions:
Spray board or counter with non-stick cooking spray. Roll loaf or combined rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch strips horizontally. Combine 3 tablespoons sugar and the cinnamon. Sprinkle mixture evenly over dough. Combine the almonds, butter, almond extract and remaining sugar. Spread mixture lengthwise down the center of dough. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet.
Cover with sprayed plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F 25-30 minutes. Combine all glaze ingredients and mix well. Using a pastry brush, brush entire braid with glaze and sprinkle with slivered almonds, if desired.
Rhodes Bake-N-Serv
www.rhodesbread.com
Saturday, August 25, 2007
Butterscotch Bubble Loaf
Ingredients:
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Instructions:
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top . Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Servings 12, PerServing 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 348, Fat 15gm, Cholesterol 21gm, Sodium 383mg, Carbohydrate 48gm, Dietary Fiber 0, Sugar 16gm, Protein 6gm
Rhodes Bake-N-Serv
www.rhodesbread.com
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Instructions:
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top . Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Servings 12, PerServing 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 348, Fat 15gm, Cholesterol 21gm, Sodium 383mg, Carbohydrate 48gm, Dietary Fiber 0, Sugar 16gm, Protein 6gm
Rhodes Bake-N-Serv
www.rhodesbread.com
Bacon Cheese Nibbles
20 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter or margarine, melted
6 pieces bacon, fried and crumbled
2 cups grated cheddar cheese
Instructions:
Melt butter in a 9x13-inch pan. Cut each roll into 3 pieces; roll the pieces in the butter and leave in pan. Sprinkle crumbled bacon over the rolls. Top with grated cheese. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Bake at 350ºF 20-25 minutes.
Servings 20, Per Serving: 3 pieces, Food Exchange: 1 Bread, 1 Lean Meat, 1 Fat
Calories 189, Fat 11gm, Sodium 299mg, Carbohydrate 17g, Cholesterol 24mg, Dietary Fiber 0g, Sugar 2gm, Protein 7g.
Rhodes Bake-N-Serv
www.rhodesbread.com
1/4 cup butter or margarine, melted
6 pieces bacon, fried and crumbled
2 cups grated cheddar cheese
Instructions:
Melt butter in a 9x13-inch pan. Cut each roll into 3 pieces; roll the pieces in the butter and leave in pan. Sprinkle crumbled bacon over the rolls. Top with grated cheese. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Bake at 350ºF 20-25 minutes.
Servings 20, Per Serving: 3 pieces, Food Exchange: 1 Bread, 1 Lean Meat, 1 Fat
Calories 189, Fat 11gm, Sodium 299mg, Carbohydrate 17g, Cholesterol 24mg, Dietary Fiber 0g, Sugar 2gm, Protein 7g.
Rhodes Bake-N-Serv
www.rhodesbread.com
Chicken Filled Stuffing Rolls
Ingredients:
12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
¼ teaspoon thyme
¼ teaspoon salt
¼ teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten
Instructions:
Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.
Servings 12, Per Serving 1 roll, Food Exchange: 1 Bread, 1 Meat, 1 Fat
Calories 209, Fat 9gm, Cholesterol 35mg, Sodium 292mg, Carbohydrate 21gm, Dietary Fiber 0gm, Sugar 3gm, Protein 10gm
12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
¼ teaspoon thyme
¼ teaspoon salt
¼ teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten
Instructions:
Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.
Servings 12, Per Serving 1 roll, Food Exchange: 1 Bread, 1 Meat, 1 Fat
Calories 209, Fat 9gm, Cholesterol 35mg, Sodium 292mg, Carbohydrate 21gm, Dietary Fiber 0gm, Sugar 3gm, Protein 10gm
Wednesday, August 22, 2007
Italian Breadsticks Submitted by: Katie
Frozen Rhodes Rolls, thawed
Italian seasoning
Garlic powder
Skewer sticks
Sprinkle Italian seasoning and garlic powder on a plate. Roll thawed dough into snakes. Roll dough snakes through the seasoning mix and twist around a skewer stick. Bake on a greased pan at 350 degrees for 12 minutes. Enjoy!
Italian seasoning
Garlic powder
Skewer sticks
Sprinkle Italian seasoning and garlic powder on a plate. Roll thawed dough into snakes. Roll dough snakes through the seasoning mix and twist around a skewer stick. Bake on a greased pan at 350 degrees for 12 minutes. Enjoy!
Vance’s Tortellini Submitted by Allyson
1 cube butter
4 or 5 cloves garlic
6-8 slices cooked bacon*, crushed into bits(or ½ cup fresh bacon bits)
1 pound sliced mushrooms
Milk or Cream (depending on your preference) I like to add Half & Half, but Cream is for sure the best. It makes it so rich and creamy! Fattening too!
1 package fresh Cheese Tortellini (I am sorry that I can’t tell you what size package to purchase. I usually use 1 of the 2 packs from COSTCO. We don’t use the
dried tortellini but rather the fresh that is found in the refrigerator section.
*If you cook the bacon yourself you can keep some of the bacon grease in the pan when you add the butter. Just wipe out most of it so it is not too greasy.
Begin water boiling for your fresh tortellini. We prefer the tortellini to the tortelloni. The tortellini is smaller. We typically us the Cheese Tortellini. Also add about 1 T salt to the water.
While water is boiling, place cube of butter in large skillet, melt over medium low heat. Add 4 or 5 cloves of garlic that has been pressed. Heat in butter but do not brown. Add mushrooms to butter and sauté slightly. Once the mushrooms are sauted add a few tablespoons of flour. The amount of flour will differ – just add enough flour to soak up the butter. Cook the mixture for a couple of minutes to get rid of the floury flavor. (2 or 3 minutes should be good). Add your milk and whisk until smooth.
(Essentially you are just making a cream sauce that has mushrooms, bacon and garlic in it.)
Once the sauce is completed, place off the heat. Add the tortellini to the boiling water. When it is done, drain water – do not rinse, but instead add the cream sauce to the tortellini. Serve with fresh grated parmesan sauce.
Enjoy! This recipe came from a restaurant Vance enjoyed on his mission in Rome.
4 or 5 cloves garlic
6-8 slices cooked bacon*, crushed into bits(or ½ cup fresh bacon bits)
1 pound sliced mushrooms
Milk or Cream (depending on your preference) I like to add Half & Half, but Cream is for sure the best. It makes it so rich and creamy! Fattening too!
1 package fresh Cheese Tortellini (I am sorry that I can’t tell you what size package to purchase. I usually use 1 of the 2 packs from COSTCO. We don’t use the
dried tortellini but rather the fresh that is found in the refrigerator section.
*If you cook the bacon yourself you can keep some of the bacon grease in the pan when you add the butter. Just wipe out most of it so it is not too greasy.
Begin water boiling for your fresh tortellini. We prefer the tortellini to the tortelloni. The tortellini is smaller. We typically us the Cheese Tortellini. Also add about 1 T salt to the water.
While water is boiling, place cube of butter in large skillet, melt over medium low heat. Add 4 or 5 cloves of garlic that has been pressed. Heat in butter but do not brown. Add mushrooms to butter and sauté slightly. Once the mushrooms are sauted add a few tablespoons of flour. The amount of flour will differ – just add enough flour to soak up the butter. Cook the mixture for a couple of minutes to get rid of the floury flavor. (2 or 3 minutes should be good). Add your milk and whisk until smooth.
(Essentially you are just making a cream sauce that has mushrooms, bacon and garlic in it.)
Once the sauce is completed, place off the heat. Add the tortellini to the boiling water. When it is done, drain water – do not rinse, but instead add the cream sauce to the tortellini. Serve with fresh grated parmesan sauce.
Enjoy! This recipe came from a restaurant Vance enjoyed on his mission in Rome.
Weight Watcher’s Eggplant Parmesan Submitted by LaRee
2 large eggs
2 T fat-free milk
1 cup Italian-seasoned dry bread crumbs
1 (1 ¾ to 2 pounds) eggplant, unpeeled and cut into ¼ inch slices
2 t extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 ½ ounce) can diced tomatoes
¼ cup dry red wine ( LaRee used water)
2 T minced fresh basil, or 2 t dried basil leaves
½ t salt
½ t freshly ground pepper
¼ t sugar or splenda
1 cup shredded part-skim mozzarella cheese
3 T grated Parmesan cheese
1. Preheat the oven to 375 degrees Fahrenheit. Spray 2 baking sheets and a 9x13-inch baking dish with nonstick spray.
2. Lightly beat the eggs and milk in shallow bowl. Place the bread crumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the bread crumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.
3. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Saute until golden, about 7 minutes. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
4. Spoon about one third of the tomato sauce in the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.
Per serving: 275 calories
10 g total fat, 4 g saturated fat, 84 mg cholesterol, 863 mg sodium, 34 g total carbohydrate, 6 g dietary fiber, 14 g protein, 308 mg calcium
Makes 6 servings.
2 T fat-free milk
1 cup Italian-seasoned dry bread crumbs
1 (1 ¾ to 2 pounds) eggplant, unpeeled and cut into ¼ inch slices
2 t extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 ½ ounce) can diced tomatoes
¼ cup dry red wine ( LaRee used water)
2 T minced fresh basil, or 2 t dried basil leaves
½ t salt
½ t freshly ground pepper
¼ t sugar or splenda
1 cup shredded part-skim mozzarella cheese
3 T grated Parmesan cheese
1. Preheat the oven to 375 degrees Fahrenheit. Spray 2 baking sheets and a 9x13-inch baking dish with nonstick spray.
2. Lightly beat the eggs and milk in shallow bowl. Place the bread crumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the bread crumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.
3. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Saute until golden, about 7 minutes. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
4. Spoon about one third of the tomato sauce in the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.
Per serving: 275 calories
10 g total fat, 4 g saturated fat, 84 mg cholesterol, 863 mg sodium, 34 g total carbohydrate, 6 g dietary fiber, 14 g protein, 308 mg calcium
Makes 6 servings.
Lasagna Submitted by Deborah B.
1 pound pork sausage or ground beef
½ cup chopped onions
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2½ cups ricotta cheese
¾ cup grated Parmesan or Romano cheese
2 tablespoons dried parsley flakes
1 pound mozzarella cheese, thinly sliced
Cook meat, onion, and garlic till meat is browned. Drain of fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add ricotta, ½ cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and ½ teaspoon pepper. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.
Bake in a 375 degree oven for 30 to 35 minutes or till heated through (or assemble early and refrigerate; bake 45 minutes or till hot.) Let stand 10 minutes. Makes 10 servings.
½ cup chopped onions
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2½ cups ricotta cheese
¾ cup grated Parmesan or Romano cheese
2 tablespoons dried parsley flakes
1 pound mozzarella cheese, thinly sliced
Cook meat, onion, and garlic till meat is browned. Drain of fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add ricotta, ½ cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and ½ teaspoon pepper. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.
Bake in a 375 degree oven for 30 to 35 minutes or till heated through (or assemble early and refrigerate; bake 45 minutes or till hot.) Let stand 10 minutes. Makes 10 servings.
Subscribe to:
Posts (Atom)