Sep 30, 2015
Fall’s cool, crisp weather ushers in that bewitching holiday everyone loves–Halloween. It’s a great time for family and friends to gather and enjoy some fabulous fun food in the spirit of the spooky tradition.
Start by filling your treat table with some ghoulish fingers. Yeah, witch fingers topped with tasty Parmesan cheese and garlic salt. Creepy but irresistible, you just chomp into them like breadsticks or dip into cauldrons of gooey sauce. The kids will go bonkers painting those witchy fingernails frightfully fun colors.
Ingredients
12 Rhodes™ Dinner Rolls,
thawed but still cold
¼ cup melted butter
Parmesan cheese
garlic salt
egg yolks, beaten
food coloring
small paintbrush
Directions
1. Roll each roll into a 7-9-inch pointed rope. Define finger nail on pointed end and knuckles and lines along the finger with a sharp knife.
2. Place on a sprayed baking sheet and pinch finger thinner on both sides of knuckle. Brush finger with butter avoiding fingernail.
3. Sprinkle cheese and garlic salt on finger but not on nail.
4. Make nail color by combining egg yolk and food coloring to achieve desired color. Paint nail with small paintbrush.
5. Bake at 350°F 10-15 minutes or until lightly browned.
Sep 30, 2015
Pile a platter with bone-chillin’ breadsticks and cheesy queso dip with a kick. Savory and saucy, it’s sure to make spooks smile, ghouls drool, and goblins gobble them up until the dippin’ bowl is bone dry.
Bone Chillin’ Breadsticks
Ingredients
6 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds
Directions
Using the flat of your hand, roll the center part of a roll into a 5-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large baking pan sprayed with non-stick cooking spray. They will look like bones. Brush with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F for about 15 to 20 minutes. Remove from pan and serve with sauce.
Halloween Dip
Ingredients
1 pound lean ground beef
16-ounce box Mexican Velveeta
1 can Ro-Tel diced tomatoes with
green chilies
1 can diced green chilies
Directions
In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut Velveeta into 1-inch cubes and place in a microwave-safe bowl. Microwave until melted. Add tomatoes and green chilies (do not drain) and mix well. Combine cooked ground beef with this mixture and serve warm.
Sep 30, 2015
Fall is in the air! Ushering in that bewitching holiday everyone loves–Halloween. It’s a great time for family and friends to gather and enjoy some fabulous fun food in the spirit of the spooky tradition.
Wholesome frozen bread dough or rolls is the trick to putting together lots of people-pleasing treats for the spookiest bash on the block. It’s easy to brew up some Halloween fun with frozen dough. Creepy, maybe, but these holiday recipes are just the ticket to put a smile on the face of all the little ghouls and boys in your life.
Pick up some Rhodes™ frozen bread or roll dough from the grocery store, and you can shape and bake bone-rattling breadsticks, creepy spiders, or wicked witch fingers in minutes.
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Sep 30, 2015
They’re so easy to make it’s almost scary. Starting with frozen roll dough, you just thaw, shape, rise and bake. Then clap two hands together with your favorite fillings in between. These creations will get rave reviews at any Halloween season celebration. They’ll be
a hands down favorite you’ll want to reprise every year.
Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
1 egg, beaten
sesame or caraway seeds, if desired
sandwich fillings of your choice
Directions
1. Flatten one roll into a 4×5-inch rectangle. Make 4 equal cuts into one end for fingers, cutting the thumb strip ¾ of the length of the dough and the finger strips ½ the length. Repeat steps for second hand making cuts opposite. Separate the fingers slightly. Pull the thumb strip off to the side and cut in half. Tuck the cut off piece under the palm and press into the dough.
2. Place hands on a sprayed baking sheet. Brush with beaten egg and sprinkle with seeds if desired. Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.
3. Cover with sprayed plastic wrap and let rise 45 minutes or until almost double in size.
4. Remove wrap and bake at 350°F 15-20 minutes or until lightly browned. Use a right hand and a left hand to make a sandwich with the filling of your choice.
Sep 30, 2015
You can have some Halloween fun tricking grown up guests into thinking you slaved over the stove by baking up this boo-tiful Cinnamon Blueberry Crumble.
Freezer-to-oven frozen cinnamon roll dough and blueberry pie filling make this recipe so easy . . . it’s scary! Warm and wonderful, this clever crumble is also perfect for a cozy Fall brunch or just a home-baked snack to munch.
Ingredients
9 Rhodes™ Anytime™ Cinnamon Rolls
21 oz can blueberry pie filling
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans
cream cheese frosting (included with Anytime™ Cinnamon Rolls)
Directions
1. Arrange frozen rolls in 3 rows of 3 in a sprayed 9×13-inch baking pan.
2. Spread blueberry pie filling over and between rolls.
3. Combine butter, flour, brown sugar, and pecans and sprinkle over pie filling.
4. Bake at 350F for 45-50 minutes.
5. Drizzle with cream cheese frosting while still warm.
