Candy Corn Poke Cake

Ingredients

one box of white cake mix, plus the fixn's needed to make it
food coloring
14 oz sweetened condensed milk
whipped topping
candy corn

Instructions

Make the cake batter as directed. Then divide it into three equal parts. Color one yellow, one orange, and leave one alone. Make sure you add enough to make it really vibrant.
Spray the bottom of a 9 x 13 pan . Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat). Leave it in there for 20 minutes.
As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put it back in the freezer for 20 more minutes.
Preheat your oven to the temperature specified on the cake mix.
Taking out the cake batter pan, again, carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes.
Bake according to package directions. As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
Refrigerate overnight. Right before serving, top with whipped topping, candy corn, and enjoy!
**Note, the candy corn tends to bleed into the whip cream, so if you aren't going to be serving it right away, you might want to wait to top it.

(from wineandglue.com)

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)

Hissing Halloweiners

Any little tummy will love these Hallowieners made with Rhodes frozen roll dough. Your costumed creatures will howl with fright-night delight to the very last bite.


Ingredients
6 Rhodes Texas™ Rolls, thawed but still cold
3-inch square aluminum foil
6 hot dogs
8 currants or small raisins
1 egg, beaten
1 red licorice lace


Instructions
Roll each roll into a 15-inch snake, leaving one end a little thicker for the head.
Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake.
On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth.
Crinkle up the aluminum foil and place in mouth to wedge it open during baking.
Cut slashes across the tail section to resemble a rattler.
Wrap snake around a frank and place on a large sprayed baking sheet.
Poke deep holes for eyes and press currants into them.
Brush well with egg and let rise for 15 minutes.
Bake at 350°F for 15 to 20 minutes or until golden brown.
Place on a cooling rack and carefully remove foil.
Poke a 3-inch piece of licorice into the throat.
Clip the end to make it look like a forked tongue

(from the 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)

Yummy Mummy Pizza

Try this ghoulishly tasty mummy pizza recipe, all your little spooks will love them!


Ingredients
1 loaf Rhodes™ Bread Dough, thawed but still cold
grated cheese
pizza sauce and toppings
1 egg, beaten


Instructions
Roll out dough into a tall, rounded pyramid shape and cut slits all around the outside edge.
Layer the cheese, sauce and toppings in the middle.
At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head.
Weave the cut strips over the toppings, one at a time, covering the ends with the last strip.
This will hold them in place.
Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip.
Press it down firmly to keep it from coming unrolled.
Clip it in half and pull it slightly apart to form the feet.
Brush the mummy with egg and let it rise for 15-30 minutes.
Bake at 350° F for 25-30 minutes or until golden brown.

(from Rhodes website)

Smiling Jack Sandwich

Who can resist an edible jack-o-lantern sandwich when it's grinning at you?


Ingredients
2 or 3 Rhodes Texas™ Rolls, thawed but still cold
1 egg, beaten
suggested sandwich fillings: barbeque beef and cheese


Instructions
Press rolls together to form a flat oval shape.
With a knife, cut out a wide "V" shape in side of oval.
Rotate "V" about a quarter turn and tuck the point under the pumpkin to form a stem.
Trim, if necessary.
Place on a sprayed baking sheet.
Cut out 3 large triangles for eyes and a nose, and a large crescent shape mouth.
Leave some teeth in, if desired.
Cut 3 curved lines from top to bottom, almost all the way through the dough.
Brush with egg and let rise for 30 minutes.
Bake at 350°F about 20 minutes or until golden brown.
Let cool on rack and then slice horizontally.
Fill with piping-hot barbeque beef and cheese, or your own favorite sandwich-makings.

(from Rhodes website)

Spooky Spider

No Halloween is complete without a sweet spider to add to your dining enjoyment.


Ingredients
Rhodes™ Cinnamon Roll or Rhodes Anytime!™ Cinnamon Roll
icing, included with rolls
black sugar sprinkles
candy eyes
black gum drop
corn syrup
black licorice laces


Instructions


Microwave or bake roll following instructions on package.
Let cool 2 minutes.
Spread icing over roll and sprinkle with black sugar sprinkles.
Place gum drop by the side of the roll and secure with a toothpick.
Press eyes into gum drop with corn syrup.
Cut 8 licorice legs 3-4-inches long.
Poke holes in both sides of roll and press licorice legs in them.

(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)