Yield 1 loaf/ 20 Servings

INGREDIENTS:

1 dough recipe from Kitten’s Jumbo Cinnamon Rolls

2/3 cup packed brown sugar

1/4 cup butter, cubed

1/4 cup heavy (33-35%) whipping cream

1 cup chopped walnuts or pecans, divided (can use more)

1 cup white sugar

1-1/2 teaspoons ground cinnamon

1/2 cup butter, melted

INSTRUCTIONS:———————————————-

Prepare the sweet dough according to instructions up to step# 9.

While rising the dough start the caramel sauce (start this right after rising as the sauce needs time to cool).

For caramel sauce, in a small saucepan, bring 2/3 cup brown sugar, 1/4 cup butter and whipping cream to a boil; cook and stir for 3 minutes; cool slightly.

Pour half of the caramel sauce into a greased 10-inch  fluted tube pan; sprinkle with half of the walnuts or pecans.

After the dough has risen, punch dough down then shape into 40 balls (about 1-1/4-in. diameter).

In a shallow bowl combine 1 cup of white sugar with 1-1/2 teaspoons cinnamon.

Place cooled melted butter in another bowl.

Dip balls first in melted butter, then roll in sugar mixture.

Place 20 balls in the tube pan; drizzle the dough balls with remaining caramel then top with nuts.

Top with remaining balls.

Cover and let rise until doubled (about 45 minutes).

Bake in a preheated 350 degree F oven  for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly.)

Cool for 10 minutes before inverting onto a serving plate.

Serve warm.

Use right away or freeze

To use frozen wraps: Thaw in the refrigerator overnight, remove plastic wrap; wrap tortilla in a moist microwave-safe paper towel, then microwave on high for 30-60 seconds or until heated through and serve immediately

Yes baking powder it creates a fluffy texture!

Yield 4 wraps

INGREDIENTS:

8 large or extra-large eggs

3 tablespoons light cream

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 to 1/2 teaspoon fresh ground pepper

2 tablespoons butter or canola oil

1-1/4 cups shredded cheddar cheese

1 cup finely diced fully cooked ham (can use more)

4 (8 inch) flour tortillas, warmed

INSTRUCTIONS:———————————-

In a small bowl whisk the eggs with light cream, salt, baking powder and pepper.

In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up.

Serve immediately, or wrap in plastic wrap and freeze in a resealable plastic bag.

This make two quiche so you can freeze one for another meal

To use frozen quiche; completely thaw in refrigerator, remove from refrigerator then bake as directed

INGREDIENTS:

2 unbaked (9-inch) pastry shells

2-1/2 cups diced fully cooked ham

2-1/4 cups shredded sharp cheddar cheese

2 teaspoons dried minced onion

4 large eggs

2 cups half-and-half cream

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS:———————————————

Line unpricked pastry shells with a double thickness of heavy-duty foil.

Bake at 400 degrees F for 5 minutes; remove foil then bake 5 minutes longer.

Divide ham, cheese and onion between the shells.

In a bowl whisk eggs with cream, salt and pepper.

Pour into shells.

Cover and freeze for up to 3 months OR cover edges with foil and bake at 400 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean

Let stand for 5-10 minutes before cutting.

Yield 12 Danish rolls

INGREDIENTS:

2 (11 ounce) tubes refrigerated breadsticks(such as Pillsbury brand)

1/3 to 1/2 cup melted butter

1/4 cup sugar

1 cup pie filling (choice of/or a mixture of cherry or blueberry or lemon)

1 cup confectioners’ sugar (sifted to remove small lumps)

1-1/2 teaspoons light cream (or can use milk or water)

INSTRUCTIONS:———————————

Separate each tube of breadsticks into six sections but leave coiled.

In a bowl whisk the confectioners sugar with light cream until smooth; set aside.

Preheat oven to 375 degrees F.

Place in a greased 15 x 10-inch sheet pan, then brush the pan with 1/3 to 1/2 cup butter and sprinkle generously with sugar (about 1/4 cup).

Make an indentation in the top of each coil, then with about 1 tablespoon of pie filling.

Bake for 15-17  minutes or until golden brown.

Drizzle the glaze over warm rolls.

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Servings 6

INGREDIENTS:

6 -8 slices uncooked bacon, more if desired

4 medium potatoes, peeled and diced into 1/2 inch pieces

1 small onion (or 4 -5 green onions, chopped)

1/2 medium green bell pepper, seeded and chopped (or a mixture of both red and greenbell peppers)

1/2 teaspoon seasoning salt

fresh ground black pepper, to taste

2 -3 tablespoons grated parmesan cheese

6 to 7 large eggs, lightly beaten

1-1/2 cups shredded Swiss cheese (or can use cheddar cheese)

1 cup whole milk or 1 cup half-and-half cream

1/3 cup Bisquick baking mix

2 tablespoons butter or 2 tablespoons margarine, melted

Test Kitchen Notes; for 2-1/2-inch tins you should get 12 quiches but it will depend on the size of your muffin tins, baking time will need some adjusting for smaller or larger tins

The baked quiches can be made ahead and frozen, to reheat place on baking sheet and bake in preheated 3oo degree F oven for about 20-22 minutes or you can warm in the microwave by placing 2 to 4 quiches on microwave-safe plate and microwave on medium power for 3 minutes or until hot

INGREDIENTS:

1 (12 ounce) can evaporated milk

3 large eggs, beaten

2 tablespoons all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 to 1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

2 cups shredded sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained then hand-squeezed dry to remove all moisture

1/2 cup finely chopped red bell pepper

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Lightly grease and flour 12 (2-1/2-inch) muffin tins.

In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.

Stir in cheddar cheese, broccoli and bell pepper.

Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup filling almost to rim then gently stir mixture to evenly distribute ingredients.

Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.

Cool in pans for 15 minutes.

Run a small  knife around inside edges of muffin cups, then carefully remove quiches.

INGREDIENTS:

2 loaves Rhodes frozen bread dough, thawed (do not allow bread to rise)

1 cup sugar

3 teaspoons ground cinnamon

1/2 cup melted butter

chopped pecans or walnuts

INSTRUCTIONS:————————————–

Generously butter a 12-cup bundt pan (can use an angel food pan)

Gently hand-knead the thawed dough.

In a bowl mix the cinnamon with sugar.

Pinch off dough into walnut-size balls.

Roll in melted butter, then in sugar-cinnamon mixture.

Layer the coated dough balls along with the chopped nuts in the pan.

Drizzle the remaining butter and sugar over top.

Let rise about 10-12 minutes.

Bake in a preheated 325 degree F oven for 35 to 45 minutes.

Invert onto plate while still warm.

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