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Are you ready for all the summer fun? All the BBQ's, picnics, and gatherings? Are you like me who hates arriving at a get together empty handed? Well today I have a mouth watering recipe for you. It will make you the hit of the party. This Cinnamon Roll Peach Cobbler is not only easy but so delicious.


You wont believe how this little cobbler gets its start.


I use Rhodes Frozen Cinnamon Rolls and canned sliced peaches. How easy can that get? I use the syrup from the canned peaches to make the filling its so easy.


Using the Rhodes Cinnamon Rolls are perfect too. Simply chop the cinnamon rolls and sprinkle on top of the cobbler its so easy!

I have been making my peach cobblers with canned peaches for years now, I like my peaches soft so canned peaches work really well. I also like using the syrup because it has the peach flavor and you don't need to add any sugar.

Pop the cobbler in the oven and bake until the top is golden brown and bubbly!

I love this little cobbler and I can't believe I have never made it before!


Cinnamon Roll Peach Cobbler

6 Rhodes Cinnamon Rolls thawed but still cold

2-26 oz cans sliced peaches in heavy syrup

1 tsp cinnamon

1/4 cup cold water

4 Tbs. Cornstarch

1 Pkg Cream Cheese Frosting from Cinnamon Rolls

Preheat oven to 350 degrees

When Cinnamon Rolls are thawed but still cold, chop into bite size pieces, set aside.

Drain syrup from canned peaches in a medium sauce pan. Place peaches in baking dish and set aside.

Mix cold water and corn starch to make a slurry. Bring peach syrup to a boil and add slurry. Stir until mixture becomes thick like pudding. When mixture has thickened pour over peaches, making sure all the peaches are covered with the syrup mixture. Spread evenly in pan.

Sprinkle chopped cinnamon rolls evenly over peaches. Bake in preheated oven for approximately 34-40 minuets or until cinnamon rolls on top are golden brown and peach mixture is bubbly. Remove from oven and allow to cool.

When cobbler is cool drizzle with cream cheese frosting. Serve and enjoy!

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We love Pizza in any shape, size or form! It is the perfect hand held treat. Have you ever had a dessert pizza? Me eaither! Now let me tell you it is pretty amazing and could not be easier to eat. This Cinnamon Struesel Pizza is going to put a smile on everyone's face.

This Cinnamon Struesel Pizza is so good I could eat the whole thing! I didn't but it's so good I wanted to. This is so easy to make I was so happy with how quickly it came together. The Rhodes Frozen Bread dough needs to be just barley thawed out you will want it still cold, roll out on a lightly floured surface until it is the size of your pan. I took the tines of a fork and dotted the dough with holes so it would not bubble up.

Drizzle with 2 TBS. melted butter then using a pastry brush spread the butter over the surface of the dough.

Mix together 3 TBS Sugar and 1 tsp. cinnamon then sprinkle over the surface of the dough. It doesn't look very pretty but that is ok it gets covered up.

Now to make the struesel topping. Its pretty easy but one key to making a good struesel is to make sure your butter is very cold. I like to use a pastry blender to make a nice struesel. Put all your dry ingredients in a bowl add the cut butter then use the pastry blender until it looks like small peas.

Sprinkle the struesel over the pizza making sure to cover the whole surface.

Bake in a pre heated over at 500 degrees for just 5 minutes. It will turn out nice and golden brown.

I made the icing so it was a bit on the thick side so I could put it in a pastry bag to pipe it on top of the pizza.

Serve this along side of a nice tall glass of ice cold milk and you are ready to go!

Cinnamon Struesel Pizza


Pizza:


1 Loaf Rhodes Frozen Bread Dough thawed but still cold


3 Tbs. Sugar


1 tsp. cinnamon


2 Tbs melted butter


Topping:


¼ cup ice cold butter*


¼ cup sugar


¼ cup brown sugar


¼ tsp. cinnamon


dash of salt


½ cup flour


Glaze:


1 Tbs melted butter


1 tsp milk


1/4 tsp vanilla


3/4 cup powdered sugar


*Important that the butter is cold to create a good struesel*




Preheat the oven to 500 degrees.

For Crust:

Remove Rhodes Frozen Bread Dough from freezer and allow to thaw just until workable but still cold.

Roll dough out on a lightly floured surface until the size of your pizza pan. Place the dough on the pan and with the tines of a fork dot the dough with holes so it will not bubble up.

Melt 2 tbsp. of butter and brush onto the rolled-out dough, mix together 3 TBS Sugar and 1 tsp. cinnamon then sprinkle over the surface of the dough.

For Struesel Topping:

Mix together 3 tbsp. of sugar,1/2 cup flour, 1/4 tsp. of cinnamon and a dash of salt.

Cut small pieces of the butter into the sifted sugar, flour, cinnamon and salt. Crumble the mixture on top of the dough, then let it sit for 30 minutes to allow the dough to rise.

For Glaze:

Melt 1 tbsp. of butter, then whisk it together with 1tsp. of milk, 1/4 tsp. of vanilla and 3/4 cup of powdered sugar until it is a uniform glaze.

Bake the pizza for 5 minutes at 500 degrees.

Remove the dough from the oven and let it cool for a few minutes. Drizzle the glaze on top, cut and serve.


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You're going to love this Blueberry Peach Monkey Bread for brunch with a dollop of whipped cream, or dessert with a scoop of ice cream.  It's a delicious summer recipe for the whole family!


This is a fun recipe to make with the kids this summer, especially if you have freshly picked blueberries or peaches to use. Give the kids a butter knife and have them help cut the dough into quarters. This is a great way to talk about fractions for your elementary school kiddos.  And for your younger children, have them count how many blueberries are in 3/4 cup.  Cooking is all about having a good time in the kitchen and with kids, it's about teaching them healthy habits.  This recipe is loaded with fruit, so while it's technically not a 'healthy' dish, it's healthier than my S'More's Pull Aparts for sure!  Plus, it's a great opportunity to talk about math concepts in very hands-on way.  And of course, our Blueberry Peach Monkey Bread is fun to eat! what kid doesn't love monkey bread, after all?

Blueberry Peach Monkey Bread

Here's how to make a delicious Blueberry Peach Monkey Bread your whole family will love:

Ingredients:

21 Rhodes Dinner Rolls, thawed but still cold

2 large peaches, peeled, putted and diced (about 2 cups)

3/4 cup fresh blueberries

juice from 1/2 a lemon

2 teaspoons ground cinnamon, divided

1 tablespoon white sugar

1/4 cup melted butter

2 tablespoons brown sugar, divided

Directions:

Preheat the oven to 350-degrees F. Grease a bundt pan.

Toss together the diced peaches and blueberries with the lemon juice, 1 teaspoon of cinnamon, and white sugar. Set aside.

Cut the thawed dough into quarters.  Toss them with the melted butter and remaining 1 teaspoon of cinnamon.

Add 1/3 of the rolls to the bundt pan, then cover with 1/2 of the fruit mixture. 

Add the second layer of rolls, and top with the remaining fruit.  Finish with the last layer of rolls.

Scrape any leftover butter-sugar mixture on top.

Set in a warm place and allow the rolls to rise, about 30-45 minutes.  You want to rolls to nearly double in size.

Bake for 40 minutes until bubbly and golden brown.

Serve warm, or room temperature.  Store leftovers in an airtight container in the refrigerator for up to one week.


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We love meatballs in our house and it doesn't matter if they are homemade, from the meat section at the grocery store or even if they are frozen! We also love anything you can eat with your hands. These Mini Meatball Marinara Cups are just perfect!

They are saucy, cheesy and so good. They start with my favorite Rhodes Frozen Rolls. This recipe could not be easier. Get your kids involved making these they are so easy! After liberally spraying my muffin tin with cooking spray I put one frozen roll in each cup.

I let them thaw and while they were cold I simply worked them into about a 4 inch circle and then put them back in the muffin tin pressing the dough up the sides of the cup. Drop one meatball in each cup. Spoon a generous tablespoon of marinara sauce over the top of each meatball.

Top with cheese. Bake in 350degree oven for 25-30 minutes until cheese is melted and bubbly.

These were so good we made them two nights in a row and no one complained that they were the same thing we ate for dinner the last night. I know for sure these will be on our menu on a regular basis!



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I have held a secret in my kitchen for a little over 10 years now. It is a secret recipe that will transform any roll into a savory, irresistable addition to any meal. So why am I sharing this on the Rhodes Kid Blog? Because EVERY mom needs this in her arsenal! It is THE glaze of universal appeal! It looks pretty enough for serving the most formal of company, and tastes so good that your two year old will beg for it day in, and day out.  This 5 ingredient glaze takes one minute to whip up, and most likely, you have everything you need sitting in your spice rack right now. As long as you have Yeast Rhodes Dinner Rolls in the freezer, you're ready to impress when dinner time comes around.  

To make these delicious Garlic Dill Glazed Dippers, thaw 8 - 10 Rhodes Yeast Dinner rolls.  When soft, and start to rise, roll them out into a rope about 10 inches long.

Twist the rope by pushing one side of the rope forward with one hand, and pulling the other side toward you with the other.

Loop one end of the rope over the other like this...

Continue to wrap both ends around the loop, and tuck in underneath.

Place on a grease baking sheet, and let rise for about 20-30 minutes.

While the rolls are rising, preheat the oven to 350°. Prepare the Garlic Dill Glaze by combining the melted butter, garlic powder, garlic salt, dill, and Italian seasoning.

Bake rolls for 13 to 16 minutes, or until golden brown. Brush on the glaze right out of the oven.

Serve plain, or dip in your favorite marinara or white sauce.

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Do you ever get stuck in a dinner rut? Even though we both love to cook, it definitely happens at our houses, too.  Some nights it's easier to just make something that is familiar to the kids so there will be no complaining (and even then that's not always a guarantee).  This Chicken Twist was just the meal we needed to snap out of our rut!  Everyone loved it!  The kids ate it right up and it was a refreshing change from the pancake, taco, and panini routine we were stuck in.  

Start by defrosting 2 loaves of Rhodes White Bread according to the directions on the bag.  I'm guessing the Wheat Bread would work equally as well here, too.  

While the bread is thawing and rising, mix up the filling.  You'll need cooked chicken (we used rotisserie), mozzarella cheese, parmesan cheese, red bell pepper, basil, mayo, and some garlic.  Mix that all together and refrigerate it until the bread is ready to be stuffed.

Once the bread is fully defrosted and has risen slightly, place in onto a clean, lightly greased work surface. 

Use a rolling pin to roll each loaf until it is about 5 inches wide and 16 inches long.  

For reference, you'll want it about as long as the sheet you are planning to bake it on. Not pictured: Dust each loaf with a bit of flour, particularly along the edges--this will help absorb the oil from the work surface and allow the dough to stick together when you seal it. 

Divide the chicken mixture easily between the two loaves and spread down the middle.  

Pinch the seams to close each loaf. 

Place seam-side down on a baking sheet lined with parchment.  

Place the second filled loaf on top on the first forming an "x".  

Loosely twist the ends of one side together....

...and repeat on the other end.  If you want it to bake faster, form a figure 8 leaving air-space between the 2 loaves on each end.

Brush entire loaf with a beaten egg white.  

Top egg wash with grated parmesan cheese.  

Sprinkle Italian seasoning over the loaf and it's ready for the oven!

Bake at 375 for 30-40 minutes.  If loaf begins to brown more than desired, cover with foil for last 5-10 minutes.  Check for doughiness especially where loaves cross to ensure it is fully baked.  

Remove from oven and allow to cool for 5-10 minutes before slicing and serving.  

Enjoy!


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I was watching another one of my favorite cooking shows again, they made a delicious sweet fruit and nut Focaccia bread. Well my mind got to working and I really loved the idea but I also knew my family would not go for the fruit and nut version. I really had to think what my family would like and this Sweet Breakfast Focaccia was created.

Focaccia is a bread that is very rustic and pretty simple to make. There are really no special tools needed other than your hands to make Focaccia.

I started with one loaf of Rhodes Frozen Bread Dough thawed until it was completely thawed but still cold. I knew I wanted to have sweetness in the bread but I didn't want to really work it into the frozen bread dough so I added cinnamon sugar and mini chocolate chips in layers. This worked out well.

Using my hands, I pressed the dough out into a large rectangle and sprinkled it with cinnamon sugar then folding it in half I pressed and worked the dough into another large rectangle.

The second fold I put mini chocolate chips on the dough and then pressed and worked the dough out into that large rectangle. Both layers were repeated.

I let the Focaccia rest for about 20-30 minutes. I used my fingers again to push divots into the dough then I sprinkled more cinnamon sugar and mini chocolate chips on top.

Into the oven, it went for 20 minutes at 350 degrees. It came out beautiful!

I toyed with the idea of a simple glaze on top and it won out! I made a simple glaze which made this Sweet Breakfast Focaccia even better!!

The good thing about this Focaccia is that you can customize it to your families likes. I thought that I would really love nuts in this too but hubby doesn’t like nuts so maybe next time I will make this with nuts! But go crazy have fun with this. Even better let your kids make this super easy bread! They will love it!


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Hi everyone, it's Tina from Mommy's Kitchen and today I'm back sharing another delicious Rhodes recipe with you. My family loves bread sticks! Sweet or savory it doesn't matter we love them all. I mean really how can you resist a fluffy, buttery bread stick. 
My inspiration for this recipe came from one of my favorite cookie recipes, snickerdoodle cookies. I guess you could say these fluffy, buttery, cinnamon-sugar bread sticks are a cross between snickerdoodles and Cinnabon cinnamon rolls.  

These delicious cinnamon sticks are easy to make with a little help from Rhodes frozen dinner rolls and a few ingredients you probably already have in your pantry. The hardest part of the whole recipe was waiting for the bread sticks to rise and bake.
Oh my the aroma that lingered from inside the kitchen was almost too much!!! If  you love cinnamon rolls then you can understand my weakness. As soon as they were baked, I drizzled on the vanilla cream cheese icing and dug in.
The bread sticks turned out just as good as I imagined with all that Ooey- gooey cinnamon deliciousness. I'm always amazed at the recipes I come up with using Rhodes frozen dough. It really is one favorite shortcuts when it comes to baking my favorite bread recipes ❤.Let's get started on these easy bread sticks. 


These are the ingredients you'll need: 12 Rhodes frozen dinner rolls, cinnamon, granulated sugar, melted butter, powdered sugar, milk, cream cheese and vanilla extract. 

Place 12 frozen rolls on a baking sheet (sprayed with non-stick spray) to thaw. Thaw rolls until soft but still cold.

In a large baking pan combine the cinnamon and granulated sugar together, set aside. Roll each dough ball into a 10 inch rope and roll into the cinnamon sugar mixture.

Place each rope on a large baking pan that has been sprayed with non-stick spray. Continue with remaining rolls.

Cover the bread sticks lightly with plastic wrap that has been sprayed with non stick spray or cover with a flour sack towel. 

Place the pan in a warm place and let rise until the bread sticks are touching and puffy (about 1 hour). Remove plastic wrap or towel. Preheat oven to 350 degrees F. Drizzle the melted butter evenly over the top of the bread sticks and sprinkle with additional cinnamon sugar.

Place baking pan in oven and bake the bread sticks about 15 minutes or until golden brown on the top and bottom.

In a small bowl, whisk together the powdered sugar, cream cheese, milk and vanilla extract. Adding more milk if need to make a pourable icing. Let the bread sticks cool for 5 minutes before drizzling the vanilla icing on top. 

Serve warm.


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In our family, we really enjoy a big feast on Easter Morning. We sleep in late, then, after an hour or so giving Easter baskets, everyone is pretty ready to eat a big brunch. While eggs and danish are delicious, I like to include some heartier items to fill us up. I love Italian foods and this Meatball Wreath is similar in taste to a meatball parmesan sub or hoagie. This kind of food makes my Rhodes Bread loving teens happy!  The rich tender meatballs are full of herbed flavor encased in a buttery roll with tangy sauce and creamy cheese. Topping the rolls with butter and Parmesan cheese makes them even yummier. Easy to make, this delicious dish can be prepared the night before and left in the fridge to pull out and bake off the next day. Get the kids help to stretch the dough, add the ingredients and tuck the dough over the filling.  It's definitely not your average ham dinner. And you have small portions in each roll to load those plates up for a varied brunch. This wreath is so good, I'm thinking it'll work out as an appetizer next time we head over to our friends for a potluck, and maybe even some Sunday watching the game, so we have something other then wings or pizza.

Full of flavor, these single meatball parmesan bites are delighful!

Here's how to make them...


First, we need 13 Rhodes Bake N Serv Yeast Dinner Rolls, thawed out.

We also need spaghetti sauce/pizza sauce/marinara sauce.

One of these red sauces to make our sub, and 1/2 cup of shredded mozzarella or provolone cheese.


I use a rolling pin to flatten down the dough at first.


Then I pick up the dough, and gently stretch it out until it is about 4x4 inches, or so.


 Place the dough down, and stretch it a little more.


Now add a spoonful of your sauce of choice.


Add a tablespoon or so of shredded cheese.


Add your meatball, I used packaged frozen ones which is fine. Homemade is great too!


To cover the meatball, bring the dough up to overlap from each side.


Bring the other two sides up to cover the meatball completely and pinch any open holes closed.


Place on a parchment sheet on a sheet pan.


Use the extra roll to fill any gaps between the meatballs so that you have a complete wreath.
To do this, I simply pinched off small bits of the roll and tucked it between the meatballs.


Once you have allowed the dough to rest it will rise in about 2 hours. and look puffy like this.


Bake in a 400 degree oven for 35-40 minutes until golden brown.

When you remove the wreath from the oven, brush with a couple tablespoons of melted butter, and sprinkle with Parmesan cheese and oregano.


 I served mine on a sheet of brown paper I keep in the kitchen. A platter or large plate would be perfect as well.


 Be sure to serve some warmed sauce on the side for dipping!

This beautiful and delicious wreath serves 12, you could double that and have two rows of meatballs for a larger gathering.

Enjoy!

kris

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Raspberry Lemon Pull Aparts are the perfect addition to your Easter brunch menu! Kids and adults alike will love these scrumptious pull aparts - and no one will believe they started with frozen dinner roll dough!

To me, Brunch, is the greatest meal you can have.  What's better than having scrumptious sweet pastries alongside savory dishes like baked ham, quiche, and fruit parfaits?  Easter brunch is a meal I look forward to all year long.  Now I have another thing to look forward to - these Raspberry Lemon Pull Aparts.  I love the combination of lemon and raspberry together.  It seems as though it should be too tart, but the buttery fluffy rolls, and the sugar cut the tartness perfectly.

My daughter Olivia helped me with this Raspberry Lemon Pull Aparts recipe.  While pinching the rolls shut takes more finesse than most 6-year-olds have, there are plenty of other parts that they can do.  She was happy to "paint" the rolls with butter and mix and sprinkle the lemon sugar.

Raspberry Lemon Pull Aparts

These Raspberry Lemon Pull Aparts are the perfect addition to your Easter brunch!

Ingredients:
9 Rhodes dinner rolls, thawed but still cold
3 tablespoons butter, melted
1-1/2 tablespoons seedless raspberry jam
Zest of 1 lemon
1/3 cup sugar

Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon raspberry jam

Fresh raspberries for garnish (optional)

Directions:

Preheat the oven to 350-degrees F.  Butter a 9x9 pan and set aside.

Once the rolls are thawed, flatten them gently with your palm. 

Fill each circle with 1/2 teaspoon of raspberry jam and pinch shut. 

Place into the prepared dish, pinched side up. Drizzle the rolls with the melted butter.

Mix together the lemon zest and sugar in a small bowl. Sprinkle HALF of the lemon sugar mixture over the tops.

Cover the baking dish and let rise until the rolls have doubled in size.

Sprinkle the remaining sugar mixture on top of the rolls and bake for about 20-25 minutes.

Combine glaze ingredients and whisk until smooth. Drizzle the glaze over rolls while still they are still warm.

I hope you will enjoy these sweet and tart Raspberry Lemon Pull Aparts soon!


My Favorite Rhodes Recipes:

I've developed a lot of recipes for Rhodes Bread and here are some delicious ones your family will love:

S'Mores Pull Aparts

Mini BBQ Chicken Pizzas

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