Substituting plain Greek yogurt for plain yogurt or buttermilk in baking is just not the same!
Adding "hugs and kisses" to your favorite brownie recipe, with an Oreo surprise inside is sure to win the heart of your favorite Valentine!
Make your Jell-O Cookies merry, just in time for you Christmas cookie plates!
The holidays are approaching and my mind turns to feeding family and friends with easy to prepare foods that I can plan for in advance. It’s amazing how impromptu gatherings can throw you for a loop if you aren’t careful. When company is coming, I try my best to have great hot meals, but there are days when spending time with my company takes precedent over the time I have to spend in the kitchen. Sandwiches to the rescue! I love a good sandwich prepared with a yummy, freshly baked Rhodes Texas Roll. But if you’re having a party and want things to be appetizer-size, you can easily bake smaller versions with the same bread dough and make them into Dollar Sandwich Buns. Here’s what you will need: 1 – 24 count Rhodes Frozen Texas Rolls Flour for dusting, vegetable spray, 2 large cookie sheets and plastic wrap. Place the frozen rolls on a cookie sheet sprayed with vegetable spray; cover with plastic wrap that has also been sprayed with vegetable spray. Let sit until thawed, but still cold. I didn’t need 48 rolls (24, cut in half = 48) , so I just set out 12, but if you need to make more, you will definitely need 2 cookie sheets. Cut each of the rolls in half with either a knife or kitchen shears. Roll each piece in flour; dust off any heavy excess flour. They almost
Along with the changing color of autumn leaves comes the anticipation of cooler weather…and my favorite seasons for baking! Those days haven’t quite arrived here in San Diego, but I anxiously await a good excuse to heat up the house. For those of you blessed with something other than our “horrid” San Diego climate, the time is now and this is a great recipe to add to your “fresh-out-of-the-oven” arsenal! Time again for a guest post over at the Rhodes Bake-N-Serv Blog with this fun recipe for Chopped Pizza. No red sauce, which is great for some kids, but what I really liked about it was that it makes a no-mess pizza bread that is delicious served fresh, easy to re-warm and yummy served cold! Go check out the step-by-steps and make some tonight for dinner…and extra for lunch tomorrow! Share on: Bookmark on Delicious Digg this post Recommend on Facebook Share via MySpace share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post Print for later Bookmark in Browser Tell a friend Pin It
I recently did a post about S’More Bites – small, two-bite treats that are really delicious. But anytime I make something really good, I can’t seem to leave it alone. I tell myself, “Come on…you can do better!” While I try not to brag, I can’t let this one escape sharing simply because it is somewhat similar to the previous post. According to my friend Kent W., these are ridiculous! And here’s the secret ingredient… ingredients! Megan found these Chocolate & Vanilla and Caramel & Vanilla Marshmallows at the Everything99cents store. She didn’t buy a bunch because she wanted to try them first. I thought it would make an interesting deviation on the original S’More Bites. Start with the basic recipe for the graham cracker crust on the S’more Bites page. Make the crust and press it into the mini muffin pan. You can turn on your oven now to 350°; set the crusts aside. Prepare the fillings. Cut the marshmallows in half height-wise. Unwrap the caramels and cut them in half height-wise. Kitchen shears work really well to do these steps. For the candy bars (I used Hershey’s Milk Chocolate is 1.55 oz bars – have 2 or 3 on hand), break into the divided sections and then in half again. If you are using other chocolate, break into smaller chunks and set aside. You will want to do this BEFORE you bake the s’more cups, otherwise you won’t be ready when
Not only is baking bacon great for feeding the whole family, but try this trick to make the bacon not fall off your BLT!
I can’t believe it! Summer is almost over and I have yet to make it to the beach. That’s right – no sandy feet, looking for shells or even much of a sunburn…and I got that at a garage sale! But there’s a church beach party coming soon and I signed up to bring a dessert. What to bring, what to bring? Then I came upon the perfect thing – S’More Bites! I have to admit that I am not much of a traditional S’More lover. Even though I love the taste of this traditional campfire treat, I have an aversion to so many unwashed hands reaching into the same marshmallow bag and the struggling to assemble them, not to mention the messy hands and faces that result while eating them. I know…I’m such a old fuddyduddy! But when I saw these little S’More Bites with the same flavors, pre-assembled and bundled up in one bite (or two), I knew that these would hit the spot, at least for me! (Adapted from the recipe at Pampered Chef.) S’More Bites 7 whole graham crackers (1 cup, finely crushed) 1/4 cup powdered sugar 6 tablespoons butter, melted 4 bars (1.55 ounces) milk chocolate, divided into sections – I decided to make these late at night and didn’t have candy bars, so I used a bag of Nestle’s Milk Chocolate Chips 12 large marshmallows, cut in half height-wise – I had Jumbo Kraft marshmallows,
Summer is a wonderful time for fresh fruits to be incorporated into as many recipes as I possibly can. Raspberries are one of my favorites. When they are on sale I am even happier! I bought several pints of them with the intent of making jam, but when I realized that it was time for another guest blog spot with Rhodes, I knew it would be the perfect time to experiment! You can hop on over to the Rhodes Bake-N-Serv Blog to get step-by-step directions for this easy and yummy recipe…it is good enough to heat up the oven and bake, even in the summer! Share on: Bookmark on Delicious Digg this post Recommend on Facebook Share via MySpace share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post Print for later Bookmark in Browser Tell a friend Pin It
Last week, on our trip up to Utah, we stopped for the night at Jake’s house. As per Tom’s request, Jake treated us to one of his specialties…Banana Chocolate Chip Cookies! They are soooooo delicious! Lower in fat than many of our other recipes, the banana adds a delightful flavor that makes it hard to stop eating. Tom had wanted some for the trip, which Jake kindly obliged us with, but he made enough for us to pick up a few on the trip home to take home and share with Mike. The cookies are so good that I asked Jake for the recipe. He didn’t answer me in the affirmative, so I assumed that it was “top secret”…no problem, I didn’t mind. But I hadn’t gotten my fill of banana cookies, so I determined that I would go with the minor info he had given me and begin my experiment. You know what? My first attempt was a winner! Here’s the recipe. Banana Chocolate Chip Cookies 1/2 cup butter, softened 1 cup ripe bananas, mashed (How many bananas? It depends on size – I used 2 1/2 bananas) 2 large eggs 1 cup light brown sugar 1 cup white granulated sugar 2 teaspoons vanilla 1 teaspoon salt 1 and 1/2 teaspoons baking soda 4 1/2 cups flour 1 – 12oz bag semi-sweet chocolate chips In a large mixing bowl, combine the butter and