Bunny Bread (Gail)

Thaw 1 loaf Rhodes Bake and serve bread.
Divide in pieces and shape into body, arms, legs, head, ears etc, to make a bunny.
Bake and serve.
Place raisins for eyes and sliver almonds for teeth.
Isn't he cute!!

Candy Stuffed Eggs( Reba)

Easter would not be complete without plastic eggs filled with candy!
Reba shared this Easter treat with us. What a fun colorful basket.

Cream Puff Cake (Laura S)

1 cup water
1 cup flour
1 cube butter
4 eggs

Preheat oven to 400. Heat water and butter to rolling boil. Stir in flour overlow heat for 1 minute. Remove from heat and wait until cool to touch. Beat in eggs one at a time until smooth. Spread on cookie sheet. Cook 35 minutes. Let crust cool. Top with 1 small chocolate and 1 small vanilla pudding made and mixed together. Top with cool whip. Drizzle chocolate syrup on top or grate a chocolate bar of choice.

Deviled Eggs (Christy)

These were very yummy! Easter just would not be Easter without deviled eggs.

Orange Cream Cheese French Toast Casserole (Joycelyn)

8 oz cream cheese--room temperature
4 eggs
2/3 cup milk
1/3 cup frozen orange juice concentrate
1/4 cup sugar

Blend ingredients together in blender and pour over 3 cups bread crumbs torn in about 1 inch pieces that have been placed in a greased casserole dish.
Bake at 350 for 30-35 minutes or until a knife inserted near center comes out clean.
Serve with maple syrup.
You can also serve this with Orange Syrup and it add to the orange flavor.

Cheesy Stuffed Hard Rolls (Joycelyn)

1 1/2 lbs. grated cheese
1 can chopped olives
2 tablespoons finely chopped green pepper
1 small onion finely chopped
4 hard boiled eggs grated
1 can tomato sauce
Mix together and put in hard rolls. Wrap in waxed paper and bake at 200 for 20 minutes.

Chocolate Covered Marshmellow Easter Eggs (Laura S)

Fill several cake pans with flour about 2 inches deep. Press a plastic mold(Easter egg) into flour making about 35 medium impressions.

Soak 2 Tablespoons Knox unflavored gelatin (2 envelopes) in 1/2 cup cold water.
Boil 2 cups sugar and 2/3 cup water to the soft ball stage.
Stir in softened gelatin to the syrup and let it stand 1 minute. It will foam as you stir.

Beat 2 egg whites until stiff. Add syrup mixture into egg whites slowly while beating on high with your mixer. Beat about 10 minutes until beater marks disappear in 10 -15 seconds when you turn it off.

Add 1 tsp vanilla flavoring and a few drops of food coloring if you wish.
Spoon out marshmallow into hallow molds. Do not over fill.

Let set 10-20 minutes. Dust tops with flour. Coat with melted chocolate. When dry may draw designs or put names on eggs with frosting or eat plain.

Egg Idea (Julie)

My idea, if you want to share it, is one I got from Homemaking years ago. Cinnamon rolls again. Arrange them to look like a sheep, cut out feet and ears to attack and a bitty tail. The egg ring is cool, too. Don't cut the cinnamon rolls all the way through, then twist them into a circle with the uncut portion inside the circle. Spread the rolls and place a colored, cooked egg in between each roll and bake it. Cute, but not all that practical.

Main Dish Idea (Julie)

An idea for bread dough, I roll the dough, as though for cinnamon rolls, and make a dinner meal using themed ingredients . Spread the dough with appropriate sauce, add meats and toppings.Pizza toppings. Ham and peas with cheese sauce. Hamburger, onions and peppers. Cream of whatever soup, chicken, mushrooms,etc... Whatever you like, then roll and cut. Add more sauce over rolls after baking, if desired.

Cinnamon Rolls (Christy)

Waiting for recipe

Garden Veggie Pizza Squares (Mary)

Prep Time:5 Min Cook Time:15 Min Ready In:1 Hr 30 Min



Ingredients

1 (8 ounce) package refrigerated crescent rolls or pizza roll
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

3.Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Toasty English Muffins (Joycelyn)

1 pkg. yeast
1/4 cup warm water
3 cup flour
1 1/4 cup scalded milk
2 Tablespoons sugar
1 cup corn meal
1 teaspoon salt
1/4 cup margarine

Soften yeast in warm water. Add sugar, salt and margarine and let cool to lukewarm. Stir in 1 cup flour and add yeast and cornmeal mixing well. Beat 2 min. on medium speed with an electric mixer or beat 300 vigorous strokes with wooden spoon. Beat in remaining flour to make soft dough. Cover and let rise in warm place until double. (About 1 hour) The dough will be very soft dough almost too sticky to handle.
(I use my Kitchen Aid mixer to mix the dough)

Stir down and roll out to 1/2 inch thickness on floured board. Sprinkle with corn meal. Cut in 3-4 inch rounds, cover, and let rise for 30 minutes.

Heat slightly greased griddle to 300 degrees. (I prefer to use an electric fry pan so I can control the temperature. I also place the lid on fry pan to aid in cooking the muffins through to the middle easier.)

Place muffins on griddle cornmeal side down. Cook each muffin for 4-5 minutes and then turn over and cook for another 4-5 minutes. Cool.

Use a fork to separate the muffins as cutting with a knife destroys the texture of the muffins.

Frozen Refrigerator Rolls (Joycelyn)

This makes a big batch so freeze them like Rhodes Rolls and pull them out when you need them. You can make any shape roll you desire.

4 cups warm milk add 1 cube margarine
6 eggs in a mixing bowl beat with 1 cup sugar 2 tsp. salt add milk and margarine
Dissolve 2 tbs. yeast in 1/2 cup warm water and add to mixture
Add enough flour to make a soft dough.

Let dough double in size on counter then shape and cook OR let sit in the refrigerator over night then shape and cook the next day.ORForm into balls and place on greased cookie sheet and freeze. After frozen place in a freezer bag to store until ready to use.

There are a couple options to thaw. Place them on a greased pan that you want to bake them in then cover with plastic wrap sprayed with nonstick spray so the wrap doesn’t stick to the rolls. They can sit covered over night in the fridge. Bring out and let rise half hour to 1 hour or until doubled.

For Cinnamon Rolls:
You can also roll the dough into a rectangle spread with margarine brown sugar and cinnamon and roll it up, then cut into slices and flash freeze (or freeze them individually before putting them together in a bag to freeze in the freezer) on greased cookie sheets.

For Monkey Bread or Sticky Buns:






Break pieces of dough into 1 inch balls and flash freeze.





Place 72 one inch frozen dough balls in a bunt pan. Mix together the following:
1 small pkg pudding mix vanilla OR butterscotch flavor (not instant)
1/2 cup melted butter or margarine
1 cup brown sugar
4 Tablespoons cream

Pour caramel mixture over frozen dough. Let rise over night and bake in the morning or make in the morning and cook in the evening.

(Optional--mix 1 1/2 cup chopped nuts of your choice in with the 1 1/2 inch balls of dough before adding sauce)

Bake at 350 for 20-25 minutes. Remove from oven and invert onto a plate so warm caramel runs down sides. Enjoy!

Colorful Chicken Croissants (Mary)

1/4 cup diced celery
1/4 cup golden raisins
1/2 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 Tablespoons chopped red onion
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
4 croissants split
In a large bowl, combine the first seven ingredients and salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant. Yield 4 servings.

Oreo Truffles ( Joycelyn)

1 8oz package cream cheese-soft
1 package oreos
1 package vanilla almond bark or milk chocolate





Mix cream cheese until soft and fluffy. Crush 2 sections of the Oreos until fine. Combine Oreos and cream cheese until well mixed. Refrigerate 1 hour. Roll into 1" balls and dip in melted almond bark or milk chocolate. Sprinkle with extra crushed Oreos or drizzle with white or milk chocolate.

Cheese Cake Tarts (Laura S)

2 8 oz. pkg. cream cheese
2 eggs
½ cup sugar
1 tsp. vanilla
1 box Nabisco Nilla Wafers




Beat filling ingredients until smooth. Put vanilla wafer in bottom of cupcake placed in a muffin tin. Pour filling into cups (approx1 heaping Tablespoon) Bake at 350 for 15 minutes. Cool. Spoon fruit pie filling on tarts. Refrigerate until ready to serve. May be made in advance and frozen. Makes 18-24 tarts

Angee's Caramels (Laura S)

1 cup butter
1 lb brown sugar
1 cup light karo syrup
1 can sweetened condensed milk
1 tsp vanilla
nuts (optional)




To make flavored caramels add 1/2 gram bottle Lorann cinnamon oil or other flavorings...licorice, raspberry, orange etc.

Melt butter, stir in brown sugar. Add karo syrup and while heating slowly stir in sweetened condensed milk. Bring to boil, stirring all the while. Boil on medium heat for 8-12 min. (test with ice water) Add 1 tsp. vanilla and nuts just before pouring into bread pans coated with nonstick cooking spray. Cool thoroughly.

Strawberry Shake (Donna)

3/4 cup skim milk
1 cup vanilla frozen yogurt or ice cream
1 cup fresh or frozen unsweetened strawberries
1 Tablespoon sugar or other sweetener
1/4 cup ice cubes


Place all ingredients into the Vita- Mix container in the order listed and secure lid.
Select variable 1
Turn machine on and quickly increase speed to variable 10, then to high.
Blend for 1 minute or until desired consistency is reached.
If using frozen strawberries, you may not need to use ice
Yields 2½ cups

Lots of Lovin' Cinnamon Rolls (Peggy)

Nothing says lovin' like warm cinnamon rolls from the oven! How about some luscious easy-as-pie heart-shaped cinnamon rolls for your sweetie this Valentines Day? Yum! You can use any cinnamon roll recipe you want--you can even grab a loaf of frozen Rhodes bread dough if you really want to make it easy.

Dough Ingredients:
(or use a loaf of frozen bread dough, let is rise, follow assembly directions)
Dry ingredients
2 cups unsifted unbleached floured
¼ c sugar
1 Tbs salt
2 packages of active dry yeast
In sauce pan heat up (until just warm, not boiling):
2 ¼ c. milk
¼ c. cooking oil
Dough Directions:
Mix dry ingredients together in a large mixing bowl. Add 1 egg to flour mixture along with warmed
liquid from sauce pan.
Beat it for 30 sec. on low speed, followed by 3 minutes on medium speed.
By hand, gradually stir in 4-5 cups of flour to make a soft dough.
Kneed it on a floured surface until smooth and elastic, about 1 minute.
After kneeding let it rise covered in a warm place until doubled (45-60 minutes).
Assembly Directions:
Punch down dough. Separate dough into two equal portions. Roll out to form two large squares
(about 9x11 inches). Spread 1/4 c melted butter on top of dough. Sprinkle cinnamon and sugar to
heart's desire.
Starting at each long end, roll the dough tightly in a roll toward the center. Pinch the seam shut.
Slice rolls with dental floss about 1 ½ inches thick. Pinch bottom to form heart shape. Place on
greased cookie sheets. Cover and let rise for another 45 to 60 minutes.
Bake for 13-18 minutes at 350 degrees. Frost with your favorite icing tinted with just a drop of
red food coloring.

EASY TOFFEE BARS (Beth)

15 graham crackers (2 1/2" x 2 1/2")
1 cup milk chocolate chips
1/2 cup chopped nuts
1 cup firmly packed brown sugar
1 cup butter

Heat oven to 400 degrees. Line 9x13 pan with foil. Butter foil. Line pan with graham crackers, enough to cover pan. (They don't have to fit perfectly, and it doesn't matter if they are broken.)




In a medium saucepan, melt 1 cup butter and 1 cup brown sugar. Bring to a boil. Remove from heat and pour over graham crackers. Bake at 400 degrees for 5 minutes.

Remove from oven and immediately sprinkle with chocolate chips. Let sit until melted. Spread evenly and sprinkle with nuts. Chill for 30 minutes to set chocolate. Break or cut into bars. STORE IN REFRIGERATOR.

Approx 24 bars

Cowboy Breakfast (Donna)

10 slices of bread
5 eggs
2 cup milk
2 cup ham chunks
2 cups shredded cheese




Butter bread and cut into cubes. Place in buttered 9x13 pan add ham pieces, beat milk and eggs together and pour over bread and ham, sprinkle cheese over top and bake at 375 for 1 - 1 1/2 hour.
Variations
Substitute sausage for ham.
Substitute hash browns for bread.

Waffles With Whipped Fruit (Carolyn)

Waiting for Recipe

Chili Quiche (Carolyn)

Waiting for Recipe

Sticky Buns (Laura S)

Dip marshmallow in butter, then cinnamon & sugar mixture. Wrap biscuit
Dip one side of biscuit in butter then cinnamon & sugar. Put in pan dipped side up.
Bake according to biscuit directions or until golden brown.

Pumpkin Pancakes and Maple Cream Syrup (Christy & Cori)

Make pancake mix as directed on package.
Add add 1/2 cup pumpkin.

If making from scratch replace oil with pumpkin.
You can replace oil and eggs with pumpkin


Maple Cream Syrup
1 cup real maple syrup
1 cup cream or canned milk
Cook until boiling.