Almond Raisin Granola

Ingredients :

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/3 cup sesame seeds
6 tablespoons pure maple syrup
6 tablespoons dark brown sugar (packed)
1/4 cup canola oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup golden raisins

Preparation :

Preheat oven to 250 degrees F. Lightly spray a baking sheet with sides with nonstick spray.

Toss oats and next 3 ingredients in large bowl.

Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine.

Pour into prepared baking pan and bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool and transfer to a large bowl and mix in raisins. Will last up to 1 week in an airtight container

Cinnamon Apple CrumbleB

Ingredients :

1 package Rhodes Anytime! Cinnamon Rolls, thawed
10-oz apple pie filling

Topping:

1/2 cup sugar
1 cup flour
1/2 cup butter, softened

Preparation :

Remove thawed cinnamon rolls from pan and place on a cutting board. Top rolls with apple pie filling. Using a sharp knife cut rolls and pie filling into small pieces until well combined. Place cut up rolls and pie filling back in pan. For topping: combine sugar and flour. Mix in butter until mixture is crumbly. Sprinkle over rolls and apple pie filling. Bake at 350 F 40-45 minute.

Christmas Morning Braid

Ingredients :

8 Rhodes Texas Rolls or 1 Loaf Bread Dough, thawed and risen
2 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped red or green bell pepper
6 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup cubed ham
10 ounce package frozen broccoli, thawed, drained and chopped
1 cup grated Swiss cheese
1 teaspoon lemon juice
1 egg, beaten
sesame seeds

Preparation :

In a large skillet over medium heat, melt butter. Add onions and pepper. Stir and cook until vegetables are tender. Beat together eggs with milk, salt and basil. Stir in ham. Pour egg mixture over vegetables and scramble until eggs are thickened, but still moist. Remove from heat and set aside. In medium bowl, toss together broccoli, cheese and lemon juice. Set aside.

Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. Using a clean ruler, mark dough into 2-inch strips horizontally. Spoon egg mixture down center of braid and top with broccoli mixture. Make cuts on sides from filling to dough edges. Braid dough over filling. Support braid with both hands and place on large baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with seeds. Bake at 350 F 30-35 minutes or until golden brown. Cool slightly and slice to serve

Breakfast Turnovers

Ingredients :

6 Rhodes White Dinner Rolls, thawed
6 eggs
6 tablespoons chopped green pepper
1/2 cup ham, cubed
1 tablespoon butter
1/2 cup cheddar cheese, grated
salt & pepper, to taste
salsa, if desired

Preparation :

Flatten each roll into a 6-8 inch circle. Mix eggs, green pepper and ham. Melt butter in a skillet. Add egg mixture and cook stirring lightly with fork. Salt and pepper to taste. Divide egg mixture into 6 equal parts. Spoon on half of each roll and sprinkle with cheese. Fold roll in half and seal edge by pressing with tines of fork. Place on large baking sheet sprayed with non-stick cooking spray. Bake at 350 F for 20 minutes or until golden brown.

Breakfast Favorites Pizza

Ingredients :

14 Rhodes Dinner Rolls or 9 Rhodes Texas Rolls, thawed and risen
5 eggs
15 slices precooked bacon, cut into 1-inch pieces
2 cups grated sharp cheddar cheese, divided
2 cups precooked potato slices
salt & pepper
2 tablespoons chopped fresh rosemary

Preparation :

Combine rolls together and roll into a 12x17-inch rectangle. Place in a sprayed 10x15-inch jelly roll pan to cover bottom and 1/2-inch up sides. Bake at 350F 10 minutes. Remove from oven and press down any bubbles that may have formed. In a bowl, beat eggs. Add bacon and 1 1/2 cups cheese. Pour egg mixture over crust. Top with potatoes. Sprinkle with salt, pepper, rosemary and remaining cheese. Return to oven and bake 25-30 minutes or until set.

Bread & Jam Loaf

Ingredients :

20 Rhodes Dinner rolls, thawed but still cold
1/2 cup jam (your favorite flavor)
2 tablespoons sliced almonds

Icing:

1 tablespoon butter, melted
1 cup powdered sugar
1-2 tablespoons water
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract 

Preparation :

Flatten each roll into a 4-inch circle. Place a teaspoon of your favorite jam in the centers. Pinch edges of dough together to enclose filling. Place filled rolls in a 9 x 5-inch loaf pan sprayed with non-stick cooking spray. Sprinkle with almonds. Cover with sprayed plastic wrap. Let dough rise to the top of the pan. Do not let dough over rise. Remove wrap and bake at 350 F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from pan immediately and place on cooling rack right side up. Combine icing ingredients and mix well. Drizzle icing over cooled loaf.

Biscuits with Sausage Gravy

Ingredients :

12 Rhodes Buttermilk Biscuits, baked according to package directions
1 pound bulk sausage
1 1/2 cups chopped mushrooms
1/2 cup chopped onion
2 cloves garlic
6 tablespoons flour
1 teaspoon sugar
3 cups milk
1/4 cup chopped fresh basil

Preparation :

In a large pot, thoroughly cook sausage, mushrooms, onion and garlic. Drain the fat. Stir in flour and sugar. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in basil. Serve hot over freshly baked biscuit.

Bacon, Egg & Cheese Biscuit

Ingredients :

For each serving:
1 Rhodes Buttermilk Biscuit, baked according to package directions
1 slice bacon, cooked and crumbled
1 beaten egg
1 tablespoon grated cheese
1 teaspoon minced green onion (optional)
salt and pepper to taste

Preparation :

In a small skillet, combine bacon, egg, cheese and onion. Cook, stirring constantly until egg is done. Add salt and pepper to taste. Split warm biscuit in half and fill with egg mixture.

Bacon Cheese Crescents

Ingredients :

1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed & risen
1 tablespoon butter, melted
1 cup grated Cheddar cheese
8 slices bacon, cooked and crumbled
1 teaspoon Italian seasoning

Preparation :

Combine 6 rolls together and roll into a 10-inch circle. Repeat with other 6 rolls. Brush both circles with butter. Sprinkle with cheese, bacon and Italian seasoning. Cut each circle into 8 wedges. Starting with wide end, roll each wedge to point. Place, point-side down, on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350 F 15 minutes or until golden brown.