Easy -Rhodes- Soup Bowls

Ingredients:
1 loaf Rhodes ™ Bread Dough or 9 Rhodes™ Multi Grain Rolls, thawed but still cold
1 egg, beaten


Directions:
Cut loaf into thirds. Form each third into a ball. If using rolls combine 3 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.

For larger bowls cut loaf in half or use 4 multi grain rolls.

Pumpkin Cream Cheese Muffins

from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from Annie's Eats

*Makes 24 muffins

For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.

Mexican Chicken Tacos

from Wendy Morrison

2-3 skinless, boneless chicken breasts
1 can corn undrained
1 can black beans drained and rinsed
1-2 tablespoons taco seasoning
1 can green chilis (optional)
 
Place all ingredients in a crock pot and cook on high 4-6 hours.  Shread chicken with a fork and continue cooking for 30 min to 1 hour.  Serve on tortillas with cheese, lettuce, tomatoes, sour cream, etc.

Sangria Punch

1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup Lemonade or Pink Lemonade Flavor Drink Mix
3 cups cold club soda
2 oranges, sliced
2 limes, sliced
Make It!


ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.

REFRIGERATE until ready to serve.

Jaden’s Chinese Beef Broccoli

(from The Steamy Kitchen Cookbook)

1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

honey butter

Honey Butter

2 cubes real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

(If your butter is too soft, you'll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)


Just place it all in a bowl and beat with an electric hand-mixer for about 30 seconds. Serve at room temp with warm rolls, scones, breadsticks, corn bread, waffles, toast, ….need I go on?

Sunday Beef Stew

Recipe from Our Best Bites
1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you'd need to use a knife and fork on)
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 onions, chopped
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper

Now...this is super tricky. Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid. Cook in heated oven for 3 hours. Remove from oven and serve. Awesome, huh?

You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.

Serve with a loaf of French bread or homemade rolls and some honey butter.

bluberry pie

Ingredients
5 cups fresh blueberries
1 tablespoon lemon juice

1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar

Directions
1SPRINKLE berries with lemon juice; set aside.
2FIT half of pastry in a 9-inch pieplate according to package directions.
3COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4Pour into pastry shell, and dot with butter.
5UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6Place pastry over filling; seal and crimp edges.
7Cut slits in top of crust to allow steam to escape.
8Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9Cover edges with aluminum foil to prevent overbrowning, if necessary.
10Serve with vanilla ice cream, if desired.