24 mushrooms cleaned with stems removed
1 lb country sausage, browned and drained
1 pkg. Philadelphia Cream Cheese
Blend cream cheese and sausage. Fill mushrooms. Microwave for 2 to 3 minutes until heated through.
Ingredients for Potatoes:
3 C. Sweet potatoes, cooked and mashed (4-6 small sweet potatoes, about 2-2.5 lbs.)
1 C. Sugar
1/2 C. Butter
1 tsp. Vanilla
1/3 C. Milk
Mix ingredients and pour into shallow (9 x 13-in) pan. (The shallower the pan, the better because then you end up with fewer potatoes and more topping.)
Ingredients for Topping
1/2 C. Butter
1/2 C. Flour
1 C. Light brown sugar
1 C. chopped pecans
(NOTE: You might as well just double the topping ingredients because if you don't, you'll wish you had. In fact, in all honesty, I'd go as far as to triple or quadruple the topping ingredients, although at that point, you could probably just leave the sweet potatoes out altogether. Why bother with a vegetable at all?)
Mix topping ingredients together. Spread on top of potatoes and bake at 375 degrees for about 25 minutes (maybe longer).
Rhodes™ Cinnamon Roll or Rhodes Anytime!™ Cinnamon Roll
icing, included with rolls
black sugar sprinkles
black gum drop
black licorice laces
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.
8 Rhodes™ Dinner Rolls, thawed to room temperature
1/3 cup pizza sauce
8 string cheese
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 3-4-inch circle. Place on a sprayed baking sheet. Top each one with about 2 teaspoons pizza sauce. Poke each one several times with a fork to prevent bubbles from forming. Bake at 350°F 8-10 minutes. While pizzas are baking tear 1 string cheese for each pizza into thin strips. Remove pizzas from oven and place 2 olive slices on each for eyes. Layer cheese strips in random fashion to resemble mummy bandages. Trim any strips that are too long. Return to oven and bake an additional 1-2 minutes to melt cheese slightly.
Yummy Mummy Dogs
Rhodes™ Dinner Rolls, thawed but still cold
bun length hot dogs
For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.
Ingredients1 1/2 cups sour cream
1 1/2 cups salsaCooking spray
6 cups cooked rice16 oz can black beans, drained and rinsed
3 cups shredded cheddar cheese, divided2 cups crushed tortilla chips
In medium bowl, combine sour cream and salsa; set aside.Coat a 13x9-inch baking dish with cooking spray. Layer bottom of dish with 3 cups rice.
Top with half of the sour cream mixture, then with 1-1/2 cups cheese. Add layer of beans, remaining rice, and remaining sour cream mixture. Bake at 350 degrees 15 minutes; remove from oven.Mix remaining cheese with chips and sprinkle on lasagna. Return to oven and bake 5 minutes, or until cheese melts.
1 (19 oz) Fudge Brownie Mix
1 1/2 cups cold milk
1 (4-serving size) Vanilla Flavor Instant Pudding
few drops red food coloring
few drops yellow food coloring
Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. ( You want them thick) Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle. Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Stir in a few drops of food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to frost. Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.
1 (8 oz.) Italian bread, cut into 1-inch cubes
1 tsp ground mustard
1/4 tsp pepper
Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
Beat eggs in medium bowl until foamy. Add milk, mustard, salt and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 45 minutes or until center is set and top is golden brown.
Preheat oven to 350. Cream butter until light and fluffy. Add the sugars and Nutella then mix well, scrape down the sides of the bowl to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds. Sift together the flour, cocoa, salt, and baking soda Add to the butter mixture, fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes. Spoon tablespoon-sized drops of dough onto cookie sheets. Bake at 350 for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a rack to finish cooling.
Makes 6 dozen.
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 our.
These are such a fun and easy snack to make after school. The kids love making them into their initials. You can eat them with plain salt or go the cinnamon sugar route, both are super yummy.
1 T yeast
1 ½ c warm water
1 t salt
1 T sugar
4 c white flour
Dissolve yeast in water and add sugar and salt. Stir flour into mixture. Knead and roll dough and cut into small pieces. Shape into letters.
Brush with beaten egg, sprinkle with coarse salt and place on foil lined cookie sheet. Bake at 425 for 12-15 minutes.
I am constantly trying to find ways to use my abundance of zucchini (or yellow squash this year) this is one sweet way to use them.1/2 C. Butter
In a mixer, cream Butter, oil and sugar. Beat in the eggs, vanilla and sour milk. Then add the Zucchini and dry ingredients along with 1/2 C. chocolate chips. Pour batter into a greased 9X13 pan. Sprinkle chopped walnuts and remaining 1 C. of chocolate chips on top of the cake. Bake at 325 for 40-45 minutes.
Personally I prefer it without the chocolate chips and without any glaze, but you could easily make a glaze out of powdered sugar, milk and vanilla. It really just tastes the best with vanilla ice cream, that's not just my opinion that is a fact :)
|1||lb. country sausage||2||cups chopped; mushrooms|
|1||large yellow onion; diced||3/4||cup milk|
|3||cloves garlic; minced||salt and pepper to taste|
|1||green bell pepper; chopped||3||cups grated Cheddar cheese|
|1||red bell pepper; diced||picante sauce|
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted.