Spaghetti Stuffed Garlic Bread

Photo Courtesty of: www.rhodes.com

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Photo Courtesty of: www.rhodes.com
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 
Photo Courtesy of: www.rhodes.com

Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Originated from: http://www.rhodes.com/

Salted Caramel Butter Bars

Photo Courtesy of: www.cookiesandcups.com

 

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar

2 Tbs vanilla 

4 cups all purpose flour

 

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream (I used buttermilk)
½ teaspoon vanilla

1 T. coarse sea salt (You could substitute regular salt)

 

To make the crust:

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.

 

Preheat to 325F.

 

Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

 

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream.

 

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust.  If you are going to salt the caramel sprinkle it on caramel layer now.

 

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

 

Let cool before cutting into squares.

Buffalo Chicken Chili Dip-Crockpot

A Chili twist on the popular Buffalo Chicken Dip.

INGREDIENTS

1 pound Chicken Breast
1 can rotel
1 can tomato sauce
1 can of corn
2 tablespoons brown sugar
1 packet chili seasoning
1 can black beans, drained and rinsed
1/4 cup Frank's Buffalo Wing Sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded

DIRECTIONS

Combine everything in the crock pot for 8 hours on low or 3-4 hours on High. Shred chicken and stir to combine. Serve.

White Chocolate Gooey S'mores Bars

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees. 

Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.

Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.

Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.

Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

Originated from: http://www.lovintheoven.com/

Cookie Dough & Oreo Fudge Brownie Bar

Cookie Dough + Oreos + Brownies + Ice Cream.


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Vanilla Ice Cream

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Top Ice Cream.

Originated from: http://www.kevinandamanda.com/whatsnew/

Pull-Apart Cinnamon Pumpkin Bread

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

* If you're not into rum you can sub a teaspoon of vanilla extract.


Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.


Originated from: http://jessicainsd.blogspot.com/

Sweet Potato Bake

2 medium sweet potatoes, peeled and cubed
1 large apple, peeled, cored, and cubed
1/4 cup dried cranberries
1/2 cup apple cider
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg

Preheat oven to 400 degrees.  Chop sweet potatoes and apples into approximately 1/2" cubes.  Divide potatoes and apples evenly among to two ramekins, divide cranberries among baking dishes.  Add half of the cider to each ramekin.  Combine spices in a small dish and sprinkle over potato mixture.  Toss to combine. 

Bake approximately one hour, stirring every twenty minutes until cider has cooked down to a glaze and potatoes are easily pierced with a fork. 

Originated from: http://homeiswheretheholmansare.blogspot.com/