Savory Wreath Rolls

Savory Wreath Rolls

18 Rhodes™ Dinner Rolls, thawed but still cold
1/3 cup butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
1 tablespoon dried parsley or rosemary leaves
3/4 cup shredded parmesan cheese
3/4 cup shredded asiago cheese
fresh parsley or rosemary, if desired

With scissors, cut rolls in half horizontally. In a small bowl combine butter, garlic powder, salt and parsley or rosemary leaves. In another bowl, combine cheeses. Dip roll halves in butter mixture and then cheese. Arrange cut side down on a large sprayed baking sheet or pizza pan to form a 10-inch wreath. (Place 24 halves in a thick circle for the base of the wreath, and place 12 halves on top.) Sprinkle any remaining cheese over rolls. Cover with plastic wrap and let rise until double. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and let cool. Brush with additional butter and garnish with fresh parsley or rosemary if desired.

Bumpy Road Bars

A Nikki Lewis Speciality:)!
2 Cups Butter
2 Cups Brown Sugar
2 tsp. Vanilla
2 1/2 Cups Flour
1 tsp. Soda
3 Cups Oats
12 oz. Milk Chocolate Chips
1 can Sweetened Condensed Milk
2 T Butter
1 tsp. vanilla

Cream together butter, brown sugar. Add eggs and 2 tsp. vanilla, mix well. Add flour, soda and oats. Press two thirds of mixture into a large baking dish then set aside. In a saucepan melt chocolate chips, sweetened condensed milk, 2T butter, 1tsp. vanilla. When melted, pour quickly and evenly over the cookie mixture. Drop remaining dough by teaspoonfulls over top of chocolate mixture. Bake at 350 for 20-25 minutes.

Wassail

My mother has been making this wassail for Christmas for as long as I can remember. It is sooo good.


Wassail

1 1/2 c sugar
1 1/2 qt. water
12 whole cloves
4 sticks cinnamon
4 allspice berries
1 (12 oz) can orange juice concentrate
1 (12 oz) can lemonade concentrate
1 gallon apple cider

Make syrup with sugar and water; cook about 10 minutes. Add spices. Let stand in warm place 1 hour. (I usually let it sit much longer.) Strain spices, add orange juice, lemonade, and cider. Let stand overnight. Makes 1 1/2 gallons.

Pomegranate Dip

Sounds a bit strange, but this is delicious!!

Amazing Pomegranate Dip

1 small pomegranate
1 tomato, chopped
2 Tbsp. onion, finely chopped
1 avocado, chopped
¼ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. salt

Serve with Fritos.

Pumpkin Crumble

This isn't my recipe. I got it off of Our Best Bites. I made it for Thanksgiving dinner and it was so good that I just had to share it. It is like a pumpkin pie with a different variation. More like a "dump cake" than a pie.

Pumpkin Crumble
Recipe by Our Best Bites

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Here's a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you're sprinkling on top will help you get the perfect topping ratio in the last step.

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:

Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.

That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden

You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It is also good with vanilla ice cream.

Oatmeal Peanut Butter Sandwich Cookies

These cookies are delicious!!!

Oatmeal Peanut Butter Sandwich Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Homemade Granola Bars

Homemade Granola Bars

2 Cup Oats
1 cup brown sugar
1 Cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 Cup honey
Any dried fruit, nuts, seeds, or chocolate chips (I use almonds and raisins.)


Mix all ingredients and press into greased pan, 11 X 13 if you like them thin and crunchy or a 9x13 if you like them thick and softer. Dough will be very dry and crumbly, but press until dough forms with pan.. Bake at 325 for 20 minutes or until edges are browned. Watch carefully if they cook to long they will be super crunchy. Take out and let cool entirely. Cut into strips and store in snack size bags.