Just do it!

Ingredients / Directions
For each serving:
1 Rhodes Buttermilk Biscuit
baked according to package directions
1 slice bacon
cooked and crumbled
1 beaten egg
1 tablespoon grated cheese
1 teaspoon minced green onion (optional)
salt and pepper to taste In a small skillet
combine bacon
egg
cheese and onion. Cook
stirring constantly until egg is done. Add salt and pepper to taste. Split warm biscuit in half and fill with egg mixture.

No other!

Ingredients / Directions
1 package Rhodes Anytime Orange Rolls
1 cup(s) raspberry pie filling
cream cheese frosting (included with rolls) Remove frozen rolls from pan and spray the pan with non-stick cooking spray. Spread raspberry pie filling in the bottom of the pan. Return frozen rolls to pan
arranging evenly on top of raspberry pie filling. Put pan on a baking sheet and place in center of cold oven
then turn oven on to 350F. Bake 35-40 minutes. Remove from oven and immediately invert onto serving platter. Spoon any pie filling left in pan over rolls. Drizzle with cream cheese frosting.

Check out the travel channel!

Ingredients / Directions
”

Directions:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup(s) milk
1 dash white pepper
1 cup(s) shredded sharp cheddar cheese (optional)”

1. Melt butter in sauce pan over low heat
blend in flour
salt and dash white pepper (black is fine).
2. Add milk all at once
cooking quickly
stirring constantly until mixture bubbles and thickens.
3. Remove sauce immediately upon bubbling.
4. CHEDDAR SAUCE add 1 cup(s) shredded sharp Cheddar cheese (makes 1 1/2 cup(s)s)

Try this one!

Ingredients / Directions
2 naval oranges
peeled
separated into segments
halved
1 apple or pear
diced
1/2 cup(s) seedless red or green grapes
halved
1 banana
peeled
thinly sliced
2 Tbsp fresh squeezed orange juice
1/2 cup(s) fat-free or low-fat granola cereal In a medium bowl toss together orange half segments
apple
grapes
banana
and oange juice. Sprinkle granola over mixture; toss lightly. Serve immediately as dessert
for breakfast topped with low-fat yogurt
or drained over lettuce as a salad.

All good!

Ingredients / Directions
24 bananas
6 lbs. fresh whole strawberries (6 quarts)
6 lbs. vanilla yogurt (3 quarts)
7 ozs. toasted chopped almonds (1 1/2 cup(s)s) For individual servings; peel and split 1 banana. Place banana halves in serving bowl. Top with 4 ozs. (1 cup(s)) fresh strawberries
4 ozs. (1/2 cup(s)) yogurt
and 1 Tbsp chopped
toasted almonds.

Good stuff!

Ingredients / Directions
1 1/4 cup(s)s milk
4 tablespoons Cream of Wheat
3/4 cup(s) fresh or frozen raspberries
3 tablespoons honey
1/4 teaspoon cinnamon
1 tablespoon toasted sliced almonds Bring milk to a boil and add Cream of Wheat (pour in slowly while stirring constantly). Reduce heat to medium and add raspberries
cinnamon and honey. Cook over medium heat for about 5 minutes
stirring constantly
mashing raspberries while you stir. Remove from heat
pour into serving dishes and top with toasted almonds.

Serves 2.

Um! Yummy!

Ingredients / Directions
1/2 cup(s) butter
8 ounces cream cheese
1 1/4 cup(s)s granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup(s) milk
2 cup(s)s all-purpose flour
sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup(s) fresh or frozen blueberries

Topping
1/2 cup(s) brown sugar
1 teaspoon cinnamon
1/2 cup(s) sifted flour
3 tablespoons butter

Glaze (optional)
2 cup(s)s confectioners” sugar
1/4 cup(s) milk
1/2 teaspoon vanilla extract Cream butter
cream cheese and sugar. Add eggs
vanilla extract
milk
flour
baking powder
baking soda
salt and blueberries; mix and spread in a 9 x 13-inch pan.

Topping: Mix brown sugar
cinnamon
flour and butter together. Sprinkle on coffeecake batter. Bake at 350 degrees F for 30 minutes. Glaze after coffeecake has cooled
if desired.

Just do it!

Ingredients / Directions
2/3 cup(s) walnuts
finely chopped
3 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
Granulated sugar
3 cup(s)s all-purpose flour
3/4 cup(s) (1 1/2 sticks) butter or margarine
softened
1 1/2 cup(s)s sour cream
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
Grated peel of 1 orange
3 eggs
Confectioners” sugar (optional) About 3 hour(s) before serving or early in day: in small bowl
mix walnuts
cocoa
cinnamon and 1/3 cup(s) sugar; set aside.

Preheat oven to 350 degrees F. Grease 10-inch Bundt pan.

In large bowl
with mixer at low speed
beat butter or margarine with 1 1/2 cup(s)s sugar until blended. Increase speed to high; beat until light and fluffy. Add flour and remaining ingredients except confectioners” sugar; beat at low speed until mixed
constantly scraping bowl with rubber spatula. At medium speed
beat 3 minutes
occasionally scraping bowl. Spread half of batter in pan; sprinkle with nut mixture; top with remaining batter. Bake 60 to 65 minutes until a wooden pick inserted in center comes out clean. Cool coffeecake in pan on wire rack 10 minutes.

Remove coffeecake from pan; cool slightly. Serve warm. Or
cool coffeecake on wire rack to serve later. Sprinkle coffeecake with confectioners” sugar to serve
if desired.

Makes 16 servings.

No other!

Ingredients / Directions
3 cup(s)s biscuit mix
1/4 cup(s) granulated sugar
1/2 cup(s) milk
1/4 cup(s) butter or margarine
melted
8 ounces cream cheese
softened
2 eggs
1/2 cup(s) granulated sugar
1/2 teaspoon vanilla extract
1/4 cup(s) strawberry preserves Combine biscuit mix
the 1/4 cup(s) sugar
milk and butter; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Pat evenly in the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.

Combine cream cheese
eggs
the 1/2 cup(s) sugar and vanilla extract. Beat at medium speed with electric mixer until smooth. Pour over dough; bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand 10 minutes. Spread preserves over top.

Serve warm.

Makes 8 servings.

Unbelievable!

Ingredients / Directions
1/2 cup(s) shortening
3/4 cup(s) granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cup(s)s sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup(s) sour cream
6 tablespoons butter or margarine
melted
1 cup(s) brown sugar
packed
2 teaspoons cinnamon
1 cup(s) chopped nuts Cream shortening
sugar
and vanilla thoroughly. Add eggs one at a time
beating well after each addition. Sift together flour
baking powder
and baking soda. Add to creamed mixture alternately with sour cream
blending after each addition.

Grease a 10-inch tube pan and line bottom with wax paper. Turn half the batter into pan. Cream softened butter with brown sugar and cinnamon. Add nuts and toss to make crumbly. Place half of mixture over first layer. Spread with remaining cake batter and top with remaining nut mixture. Bake at 350 degrees F 30 to 40 minutes
or until cake springs back when lightly touched.