Monday, June 30, 2014

Braided Spaghetti Bread


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


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 
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 
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.

Monday, June 23, 2014

Bacon, Egg and Cheese Brunch Casserole

This breakfast casserole is amazing. We make it every year for Christmas! It can be made ahead of time which is also a great thing. It allows you to prep the night before and have no mess the day of your event or gathering.


  • 10 slices Hearty White Bread Such As Pepperidge Farm Hearty White, Remove The Crusts And Cut Into Bite-size Pieces
  • ½ pounds Grated Sharp White Cheddar Cheese
  • ½ pounds Sliced Muenster Cheese
  • 1 pound Bacon, Fried Crisp, Then Torn Small Pieces
  • 6 whole Eggs
  • 3 cups Skim Milk
  • ½ teaspoons Salt


Grease a 9×13 dish with Pam cooking spray. Layer first the bread cubes, then the grated cheese, then the sliced Muenster cheese, and finally the bacon on top. Beat the eggs, salt and milk in a small bowl. Pour the egg mixture over the layers slowly, letting it seep in.
Cover and let stand 12 hours in the refrigerator.
Bake covered with foil at 350F for 45 minutes. Then, uncover and bake for an additional 15 minutes. Should be lightly brown and bubbly on top. Let it set 5-10 minutes before you cut it.

Monday, June 16, 2014

Party Snack Mix

This recipe makes a large amount of snack mix, so this is perfect for parties or gatherings.


2- Bags of Bugles
1-Bag Wheat Thins Toasted Chips
1-bag Ritz Toasted Chips
1-Box cheese crackers
1-Bag Goldfish
2-Cups mixed nuts
12oz bottle popcorn oil
2-Envelopes dry ranch packets

Preheat oven to 250 degrees.
Break larger chips/crackers in half.
Mix first 6 ingredients together in a large bowl.
Mix oil and dry ranch packets together in a large liquid measuring cup. Pour oil mixture over cracker mixture. Separate into roasting pans.
Bake for 45 minutes stirring every 15 minutes. Remove and place on paper towels until cool. Store mix in an airtight container.

Thursday, June 12, 2014

Guest Post- Bang Bang Shrimp

Thank you Amber for sharing this with us!!!

1 pound raw shrimp, peeled and deveined, tails removed .
1/2 cup mayo, I recommend Hellman’s
1/4 cup Thai Sweet Chili Sauce
4-8 drops Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
1/2 of a green onion, diced and lettuce for garnish, if desired


  1. In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
  2. Place corn starch in a shallow dish like a cake pan.
  3. In another cake pan, lightly whisk two eggs together to create an egg wash.
  4. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.
  5. When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan.
  6. The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.
  7. Remove the cooked shrimp to a paper towel lined plate.
  8. In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and Peanut Butter. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.
  9. To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top. Enjoy!

Monday, June 9, 2014

Veggie Pizza

This is one of my favorite things to make for picnics or family gatherings. This recipe was given to me from my Nan-Nan (and to be honest when she makes it, it tastes so much better). Its perfect for these summer months with all the fresh veggies available.


2-8oz package refrigerated crescent rolls
2-8oz packages cream cheese -softened
1-cup mayo
1-1pz package dry Ranch style dressing mix
1-Cup fresh broccoli chopped
1-cup chopped tomatoes
1-Cup chopped green bell pepper
1-Cup chopped cauliflower
1-Cup Shredded Carrots
1-Cup shredded cheddar cheese
Optional: Chopped onions, mushrooms etc.
Preheat oven to 375 degrees
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes or until golden brown. Remove from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayo and dry ranch dressing. Spread the mixture over the cooled crust. Arrange veggies and then cheese over top of the cream cheese mixture. Chill for an hour. Slice and serve.



Wednesday, June 4, 2014

Guest Post-Philly Cheese Steak Stuffed Bell Peppers.

A friend passed this recipe along for a guest post, She said these are amazing!!! Give it a try and let me know what you think!!!!
  • 8 oz. Thinly Sliced Roast Beef
  • 8 Slices Provolone Cheese
  • 2 Large Green Bell Peppers
  • 1 Medium Sweet Onion
  • 6 oz. Baby Bella Mushrooms
  • 2 Tbs. Butter
  • 2 Tbs. Olive Oil
  • 1 Tbs. Garlic – Minced
  • Salt and Pepper – to taste
  • Slice peppers in half lengthwise, remove ribs and seeds.
  • Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
  • Preheat oven to 400*
  • Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
  • Line the inside of each pepper with a slice of provolone cheese.
  • Fill each pepper with meat mixture until they are nearly overflowing.
  • Top each pepper with another slice of provolone cheese.
  • Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving

Buttermilk Banana Blueberry Bread

This recipe is my go to every time I have old bananas that need used up. Its so wonderful, I beg you try this the next time you need to use up those old bananas just laying there on the counter.
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup blueberries
  • Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
  • In a large bowl, combine flour, baking powder, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
  • Add blueberries and gently toss to combine.
  • Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.