Montanablues Pancake Mix Gift In A Jar!

You'll Need:

* 2 cup all purpose flour
* 5 teaspoons baking powder
* 4 tablespoons sugar
* 1 teaspoon salt
Include decorative tag that says: Combine contents of jar with:
* Blueberries (optional for the MontanaBlues effect...LOL)
* 2 eggs
* 1/2 cup oil
* 2 cups milk
Pour pancake mix in a large bowl. Add eggs, oil, and milk, stir until well combined. Allow to sit in fridge for 5 minutes

Procedures : Fry on hot griddle or your fave non-stick pan

scrambledegg suprise

You'll Need:

1 doz. eggs
1/4 c. milk
1 box stuffing mix
1 c. any shredded cheese(optional)

Procedures : Mix eggs and milk together in a bowl. Pour into hot skillet. Cook 1 minute. Add stuffing mix. Scramble until done. Remove from heat. Add cheese. Cover and let sit 5 minutes. Enjoy

Eggs in a Jiffy

You'll Need:

2 eggs 2
2 tbsp milk 30 mL
Pinch dried basil or Italian seasoning Pinch
Salt and pepper, to taste
2 tbsp shredded Cheddar cheese 30 mL
1/2 tsp chopped parsley (optional) 2 mL

Procedures : In microwaveable mug, beat together eggs, milk, basil, salt and pepper. Cover loosely with plastic wrap, turning it back slightly to vent.
Microwave on MEDIUM-HIGH (70% power) 1 to 1-1/2 minutes.
Remove plastic and stir. Sprinkle with cheese and parsley; cover and let stand 1 minute

Homestyle Breakfast Egg Casserole

You'll Need:

4 slices bread, crust trimmed
6 large eggs
1 1/2 cups milk
4 slices cooked bacon, crumbled
1/4 cup shredded Cheddar cheese, divided use
1/4 cup shredded Swiss cheese, divided use
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt, optional
1/2 cup frozen hash brown potatoes, thawed

Procedures : Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread
slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of
Swiss
and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover
and refrigerate overnight.
Bake, uncovered, in preheated 350?F oven until lightly browned and knife inserted near center omes out clean, about 40 to 45 minutes

Cinnamon Sugar Snackers

You'll Need:

2/3 cup sugar
1 tablespoon cinnamon
1/3 cup margarine or butter, melted
1 (12-oz.) can Pillsbury? Golden Layers? Refrigerated Buttermilk Biscuits

Procedures : 1. Heat oven to 400?F. Lightly grease cookie sheets.

2. In small shallow bowl, combine sugar and cinnamon; mix well. Separate dough in 10 biscuits. Separate each biscuit into 3 to 4 layers. Dip each layer in melted margarine; coat both sides with cinnamon sugar mixture. Place 1 inch apart on greased cookie sheets.

3. Bake at 400?F. for 6 to 8 minutes or until golden brown. Serve warm

Popovers

You'll Need:

2 eggs
1 c. milk
1 Tbsp. butter, melted
1 c. white flour
1/4 tsp. salt


Procedures : Start in a cold oven.

Put all ingredients in a large bowl and mix thoroughly, without overbeating. Half fill buttered muffin tins or custard cups. Put in a cold oven, set heat at 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees. Bake an additional 15-20 minutes.

To test: Remove one from the pan, it should be crispy outside and tender inside

Hawaiian Muffins

You'll Need:

3 cups plain flour
3/4 tsp. salt
1 tsp. baking soda
2 cups sugar
1 cup pecans or walnuts, chopped 3 eggs, beaten
1 cup cooking oil
2 cups ripe mashed bananas (5 or 6)
8 oz. can crushed pineapple, drained
2 tsp. vanilla extract

Procedures : Mix by hand. Put nuts in dry ingredients. Mix wet ingredients. Add wet and dry ingredients together.
Bake at 350 degrees in muffin tins that have been greased or sprayed with Pam or use paper liners for 20-25 minutes or until done, filling tins 3/4 full.

Makes exactly 30 delicious and perfect muffins

Cherry Vanilla Chip Muffins

You'll Need:

1 banana, peeled and mashed
2 medium eggs
3/4 cup vanilla soy milk
2 tablespoons vegetable oil
1/2 cup applesauce
2 cups white rice flour
1 tablespoon dark brown sugar
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup dried cherries
1/2 cup vanilla baking chips

Procedures : Preheat oven to 400? F. Lightly grease or line a 12-cup muffin tin with paper liners.

In a large bowl blend the banana, eggs, soy milk, oil and applesauce together. Stir in the rice flour, dark brown sugar, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full

Nana's Banana Bread

You'll Need:

5 tablespoons butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 egg whites
1 teaspon vanilla extract
1 1/2 cups mashed, very ripe banana 1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts

Procedures : 1. Preheat oven to 350F. Spray bottom only of 9 x5 x 3 inch loaf pan with nonstick cooking spray.

2. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.

3. Combine flur, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts to batter; mix well.

4. Pour batter evenly into prepared loaf pan. Bake until bronwed and toothpick inserted near center comes out clean, about 1 hour 15 minutes.

5. Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and Ja

Breakfast Pizza

You'll Need:

1 Package crescent rolls
4 beaten eggs
1 LB. sausage ( fried ) 2 cups hashbrown potatoes ( frozen)
2 cups shredded cheddar cheese

Procedures : roll/spread crescent rolls out flat in ungreased 13 by 9 pan. pour beaten eggs over dough. spread fried sausage over eggs. add hashbrown potatoes uncooked over sausage. sprinkle cheese. BAKE 350 FOR 20 MINUTES OR UNTILL CHEESE IS MELTED

COFFEE CAKE

You'll Need:

1/4 lb Margarine
1 c Sugar
2 Eggs
2 c Flour
1 t Baking soda
1 t Baking powder
1 c Sour cream
1 t Vanilla
-----FOR THE FILLING-----
1/4 ts Brown sugar
1 tb Cinnamon
1/4 c Sugar
3/4 c Chopped nuts
?????????
3 tb Melted butter


Procedures : Mix all ingredients for the cake together. Beat 3
minutes. Put 1/2 of the batter into a well greased
tube pan. Sprinkle with half the filling mixture. Pour
remaining batter on top. Sprinkle with remaining
filling topping. Pour 3 T melted butter over the top
of the cake and bake at 350F for 45 mi

Apple Butter

You'll Need:

32 oz Applesauce
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice

Procedures : Combine all ingredients. Place in saucepan. Cook
uncovered over low heat at least 1 hour to thicken and blend flavors. Pour
into covered container and refrigerate. Use as a spread on toast, muffins,
crackers.

HELPFUL HINTS: Also makes a delicious fruit syrup for waffles and pancakes.
Just thin to desired consistency with a small amount of water

Toffee Apple Breakfast Pudding

You'll Need:

l loaf Rhodes Frozen Bread Dough, baked and cubed (day old)
2 medium size Granny Smith apples, peeled and chopped
8-oz. cream cheese, softened
1 cup packed brown sugar
1 3/4 cups milk, divided
1 teaspoon almond flavoring
1/2 cup toffee bits
5 eggs

Procedures : Place half of the bread cubes in a sprayed 9-inch x 13-inch baking dish. Top with apples. Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. Combine the eggs and remaining milk and pour over bread.

Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Bake at 350 F 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning

Sweet Breakfast Bites

You'll Need:

9 Rhodes Anytime! Buttermilk Biscuits or 1 package Rhodes Anytime! Cinnamon Rolls*, thawed
1 tablespoon sugar
1/2 teaspoon cinnamon
6 eggs, scrambled and cooled slightly
1 cup cubed cooked ham or cooked bacon pieces
1 cup grated cheddar cheese
3 tablespoons maple syrup
additional maple syrup, if desired

Procedures : Cut each biscuit or cinnamon roll into fourths and place in a large mixing bowl. Sprinkle with sugar and cinnamon. Add eggs, ham or bacon and cheese and toss lightly. Put mixture into a 9-inch round cake pan sprayed with non-stick cooking spray. Drizzle 3 tablespoons maple syrup over mixture and bake at 350 F 20-25 minutes. Serve warm with additional syrup, if desired.
*if using Cinnamon Rolls it is not necessary to sprinkle with sugar and cinnamon

Rhodes English Muffins

You'll Need:

Rhodes Dinner Rolls, thawed
cornmeal
flour

Procedures : Flatten rolls into 3 1/2-inch rounds. Dip both sides into cornmeal mixed with a little flour. Place on a sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Cook in a skillet over medium heat 2 to 2 1/2 minutes each side. Let cool completely. To serve, split with a serrated knife or two forks. Toast and serve with your favorite jam

Raspberry Orange Rolls

You'll Need:

1 package Rhodes Anytime Orange Rolls
1 cup raspberry pie filling
cream cheese frosting (included with rolls)

Procedures : 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

Pineapple Biscuits

You'll Need:

12 Rhodes Anytime! Buttermilk Biscuits, thawed
20-oz. can crushed pineapple
3/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup butter, softened

Procedures : Drain pineapple well, reserving juice for later. In a medium size bowl combine pineapple, sugar, vanilla and butter. Divide pineapple mixture equally between 12 large size sprayed muffin cups. Place 1 biscuit on top of pineapple mixture in each muffin cup. Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. Bake at 350 F 15-20 minutes. Remove from oven and invert onto serving platter. Spoon any filling left in muffin cups over biscuits. Serve warm

Orange-Cranberry Pull-Apart

You'll Need:

24 Rhodes Dinner Rolls, thawed but still cold
1 small box non-instant vanilla pudding
1/2 cup sugar
1 orange rind, grated
1/2 cup butter or margarine, melted
1/2 cup dried cranberries

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh orange juice

Procedures : Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan. Remove wrap and bake at 350 F 30-35 minutes.

Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts

Orange Juice Breakfast Rolls

You'll Need:

8 Rhodes Dinner Rolls, thawed but still cold
1/4 cup orange juice concentrate, thawed
1 tablespoon sugar
3 tablespoons brown sugar
pinch ground cloves
pinch cinnamon
orange zest, if desired

Glaze:
1 tablespoon orange juice concentrate, thawed
3 tablespoons powdered sugar

Procedures : Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desire

Orange & Coconut Ring

You'll Need:

14 Rhodes Dinner Rolls, thawed
1 tablespoon butter, melted
1 cup flaked coconut
3/4 cup sugar
2 tablespoons grated orange peel

Glaze:
6 tablespoons sugar
1 1/2 teaspoon cornstarch
1/4 cup sour cream
2 tablespoons butter
2 tablespoons orange juice
1/4 cup flaked coconut, toasted

Procedures : Combine rolls together and roll into an 18x10-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange peel. Spread evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Bake at 350 F 30-35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Bring to a boil. Boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut