Cheesy Ham And Garlic Sandwich Bake

Ingredients

1 pan 9 count Rhodes Warm N Serv Garlic Butter Rolls

4 ounces cream cheese

1/2 Tablespoon minced garlic

1-2 tsp dill weed (depending on preference)

1/3 lb of deli sliced ham

4 slices provolone cheese

Instructions

Cut rolls horizontally, and put back in foil pan.Mix cream cheese, minced garlic, and dill together, stirring well.Spread cream cheese mixture across the rolls, and then layer on the ham and cheese, and put the top of the rolls back on.Bake at 325 for 25 minutes, or until cheese is melted and bubbly.Enjoy!

(from the rhodes website)

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.

Homemade Poptarts

Yield: 8 tarts

Ingredients

2 cups + 2 Tbsp all-purpose flour, plus more for rolling

1 tsp salt

1 tsp granulated sugar

1 cup unsalted butter, cold and diced into 1/2-inch cubes

4 - 5 Tbsp ice water

3/4 cup strawberry preserves, divided (or other preserve of choice)

Icing

1 cup powdered sugar

2 Tbsp half and half, plus more as needed

1/4 tsp vanilla extract

Directions

In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.

Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).

Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing, but mine might have seeped out a little less had I sealed with a fork also). Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.

Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the icing:

In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Recipe Source: tart portion adapted from Bon Appetit

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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)