Category — Recipes

Strawberry Cream Cheese Tart
Servings: 10-12
Skills: Beginning
Prep Time: 30 min (not including thaw time)
Bake Time: 15 min

Ingredients
9 Rhodes™ Dinner Rolls, thawed to room temperature
8 ounces cream cheese, softened
1/2 cup chopped fresh strawberries
1/4 cup sugar
1 teaspoon vanilla
3-4 cups sliced fresh strawberries

Instructions
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into an 11×16 inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap and place dough on a sprayed 10×15 inch baking sheet. Poke with a fork several times to prevent bubbles from forming. Bake at 350°F
10-15 minutes. Remove from oven to cool. Combine cream cheese, chopped strawberries, sugar and vanilla until creamy. Spread over cooled crust. Top with sliced strawberries.

This is an easy & inexpensive lunch or snack idea.

Rainbow Wrap Sandwiches
You’ll need:
4 10-inch flour tortillas (assorted flavors & colors)
4 tablespoons mustard
1/2 pound thinly sliced deli meat (about 8 slices)
8 slices cheese
Directions:
Spread each tortilla with mustard.
Layer meat and cheese on top of tortillas, dividing evenly.
Roll up tortillas, jelly-roll style. Cut into thirds.
This idea came from French’s Foods
Variations:
Spread with cream cheese in place of mustard, add onions, lettuce, or add mayonnaise.

Deviled eggs are great for family or neighborhood parties. They are easy and inexpensive to make.

Basic Deviled Eggs
You’ll need:
12 large eggs
Ice water
6 tablespoons mayonnaise
2 teaspoons mustard
Salt and black pepper
Paprika, for dusting

Directions:
1. In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
2. Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl. Mash the yolks with the mayonnaise, mustard, salt, and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

Variations:
Add chopped red onions, chopped sweet or dill pickles, chopped green or red peppers.

Directions:
For each pouch you’ll need:
1/2 whole wheat pita pocket
2-3 ounces turkey breast luncheon meat, thinly sliced
1 ounce Cheddar cheese
2-3 lettuce leaves
2-3 baby carrots
2-3 sugar snap peas
Hidden Valley light ranch dressing

To Assemble:
1. Cut a 3-inch horizontal slit midway on the pita half.
2. Tuck the turkey, cheese & lettuce into the pita.
3. Stuff the carrots & snap peas int the pouch/slit.
4. Drizzle dressing into the salad
Recipe from Hidden Valley Ranch

This is an easy, make ahead recipe for a breakfast or brunch.

Creme Brulee French Toast
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
bread, slice, to cover butter mixture
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1/4 teaspoon salt
In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9 by 13 inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.
I found this recipe in the Worldwide Ward Cookbook (published by Covenant Communications 2008)

This is a fun and decorative way to serve fruit at a party or picnic. WATCH VIDEO for directions.

This looks and sounds very refreshing for a spring or summer lunch and it has 0g fat.

Minted Carrot & Orange
2 oranges, peeled
4 carrots
7 teaspoons fresh lemon juice
2 1/2 teaspoons water
3/4 teaspoons cinnamon
dash of salt
2 1/4 teaspoons fresh mint leaves, washed & dried

Cut the peeled orange into small chunks. Pour the orange and as much of the juice as you can into a medium-sized bowl. Grate the carrots and add to the bowl of oranges. Add lemon juice, water, cinnamon, salt and finely chopped mint leaves to the salad. Stir until well combined.
Makes six 1/2 cup servings

Nothing like an ice cold smoothie to quench your thirst on a hot summer day. They’re easy to make and healthy too.

Sunny Surprise Smoothie
Ingredients:
1 cup low-fat milk
8 ounces frozen strawberries
3 ounces orange juice concentrate
1 frozen banana (cut into chunks before freezing)
Blend everything until smooth and serve.

Tutty Fruity Smoothie
1 cup non-fat vanilla yogurt
1/2 cup frozen strawberries
1/2 cup frozen banana slices
1/4 cup low-fat milk
5 ice cubes
Blend everything until smooth and serve. Makes 2 servings.

Nutty Fruity Smoothie
2 ripe bananas
2 cups pineapple juice
2 tablespoons creamy peanut butter
2 teaspoons plain yogurt
1 1/2 teaspoons vanilla extract
6 ice cubes
Blend until smooth and serve. Makes 4 (1 cup) servings.

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