Hawaiian Monkey Bread

INGREDIENTS

18 Rhodes Frozen rolls, partially thawed and quartered (use Kings Hawaiian rolls instead)

3/4 cup shredded coconut

3/4 cup crushed pineapple, well drained

1/2 cup butter

1/2 cup brown sugar

INSTRUCTIONS

Lightly spray a bundt pan with cooking spray.

Begin by layering macadamia nuts, coconut, pineapple, and rolls. Repeat several times until all the ingredients (except the butter and brown sugar) have been used.

In a small saucepan, melt butter and sugar over medium-high heat. Once the mixture comes to a boil, stir and boil for one minute, and then remove from heat. Pour it over the top of your dough with nuts, coconut, and pineapple.

Let mixture rise until it reaches the top of the pan, 1-2 hours.

Bake at 350 degrees for 35 minutes.

Once removed from oven, let sit for 10 minutes. Then invert onto serving plate, and let sit another ten minutes with the pan on top. Then carefully remove the pan.

Serve warm or at room-temperature.

EASY GARLIC CROUTONS

Ingredients
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Directions

Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Delicious, Quick And Easy Sticky Buns

Delicious, Quick And Easy Sticky Buns

Ingredients...

(makes 1 dozen)

1 (10 ounce) can refrigerated biscuit dough

2 tablespoons margarine, melted

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

2 tablespoons dark corn syrup

1/4 cup chopped pecans

Directions

1. Cut each biscuit in half and form each piece into a ball.

2. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .

3. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

via allrecipes

Cheese Straws

Yields 20-24 straws

Ingredients

• 1 (14 oz.) package frozen puff pastry, defrosted completely
• 1 large egg, beaten
• 1 cup Parmesan, grated
• 1/2 cup Gruyere, shredded
• 1 tablespoon water
• 1/2 teaspoon cayenne pepper
• kosher salt and freshly ground pepper, to taste
• flour, for dusting

Directions

1. Preheat oven to 375º F.
2. On 1 or 2 lightly floured piece(s) of parchment paper, roll out each sheet of puff pastry to a 10x12-inch rectangle that is 1/8-inch thick.
3. In a small bowl or glass, beat together your egg and water, and brush it onto the puff pastry.
4. In a medium bowl, combine cheeses, cayenne, salt and pepper. Toss to mix thoroughly.
5. Spread cheese mixture out over the puff pastry and gently press it into the pastry to adhere.
6. Using a sharp knife or pizza cutter, cut each sheet (horizontally) into 10-12 thin strips. 
7. Spread apart each strip so there’s 1-2-inches between them, twisting them before laying them back down on parchment paper.
8. Place in oven and back for 12-15 minutes, or until puffed up and golden brown. Turn each straw over and return to bake for another 2 minutes.
9. Remove from oven and let cool before serving.

Pumpkin Shaped Rolls

These pumpkin shaped rolls are the perfect addition to any Holiday meal.


Ingredients
12 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed but still cold
2 tablespoons butter, melted
12 pecan pieces, for stems


Instructions
Shape each dinner or Texas roll into a slightly flat ball.
Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep.
Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll.
Place on a sprayed baking sheet and cover with sprayed plastic wrap.
Allow to rise until almost double.
Remove wrap and re-poke stem hole.
Bake at 350°F 15-20 minutes or until golden brown.
Remove from oven and brush with butter.
Insert pecan pieces into pumpkin rolls for stems.

(from Rhodes website)

Bone Chillin Breadsticks And Halloween Dip

When little trick-or-treaters are chilled to the bone, warm them up with hot Bone Chillin Breadsticks fresh from the oven! Break one of these bones, and they're ready for dippin in a hip Halloween dip!


Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds
Halloween Dip
1 pound lean ground beef
1 pound processed cheese, Mexican style
10 ounce can diced tomatoes with green chilies, undrained
4 ounce can diced green chilies, undrained


Instructions
Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded.
With scissors, clip 1 1/2 inches into the center of each end.
Separate and lay the cut sides flat on a large sprayed baking pan.
They will look like bones.
Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.
Cover with plastic wrap and let rise about 20-30 minutes.
Remove wrap and bake at 350°F 15-20 minutes.
Serve with Halloween Dip, if desired.
Halloween Dip:In a frying pan, brown ground beef until completely cooked.
Drain and set aside.
Cut cheese into 1-inch cubes and place in microwave safe bowl.
Microwave until melted.
Add tomatoes and green chilies and mix well.
Combine cooked ground beef with cheese mixture and serve warm.

(from Rhodes website)

Magic Wands

Harry Potter parties are not complete without these delicious wands.



Ingredients
2 Rhodes Texas™ or Dinner Rolls, thawed but still cold
1 egg white, beaten
caramel or chocolate, melted
sprinkles and nuts


Instructions
Roll a roll into a 14-16-inch rope to form a wand.
With another roll, use a little piece to form a small rectangle and then wrap this around one end of the rope.
Roll the rest of the roll into a very thin, long rope.
Wrap it around the handle or spiral it up the wand.
Place on a sprayed baking sheet and brush with egg white.
Cover with plastic wrap and let rise for 30 minutes.
Remove wrap.
Bake at 350°F 15-20 minutes.
Let cool and then roll in melted caramel or chocolate and decorate as desired.

(from Rhodes website)