Rhodes Buttery Breadsticks

This is a great recipe for breadsticks and using the frozen dough makes them really easy!

Rhodes Buttery Breadsticks

24 Rhodes dinner rolls, thawed but still cold
1/2 cup butter (I'll use less butter next time)
1/2 cup grated Parmesan cheese (I think any cheese would be good!)
garlic salt

Thaw 24 Rhodes dinner rolls. It's best when they are still cold but completely thawed. Place cheese onto a separate plate. Roll each roll into an approximately 6" breadstick. Melt 1/2 cup butter. Pour onto and 11x17 baking sheet and coat entire surface with butter. Roll each breadstick in the butter. Next, roll each breadstick in the cheese. Place breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Creamy Chicken Noodle Soup

I made this soup this week and it was delicious! Tyler said it was the best soup he'd ever had!
I'll definitely be making this a lot this fall/winter. I got the recipe from one of my favorite recipe blogs.

Creamy Chicken Noodle Soup

4 cans chicken broth
1 T chicken bouillon
1 cup carrots, chopped
1 cup celery, chopped
1/2 medium onion, chopped
16 oz. home style egg noodles
2 1/2 cup cooked, chopped chicken breast
2 cans cream of chicken soup
1 can 12 oz evaporated milk

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. While the vegetables are boiling, boil the noodles in a separate pot. I add another bouillon cube so the noodles get some flavor. Then add the chicken, cream of chicken soup, canned milk and noodles. Heat thoroughly. Add pepper to taste.

Cream cheese frosting

I love cream cheese frosting! Especially on Red Velvet cake!

Cream cheese frosting

1 /2 cup butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
4 cups powdered sugar

Cream butter and cream cheese. Add powdered sugar and vanilla. Beat until fluffy.

Chocolate frosting

Chocolate frosting

1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
4 1/2 cup powdered sugar
1 tsp. vanilla
milk

In a bowl, cream the butter. In a separate bowl, whisk together cocoa and powdered sugar until well combined. Slowly add to butter. Add vanilla. Add milk a dash at a time, until desired consistency.

Vanilla butter cream frosting

This is such a great recipe for cake decorating! It even tastes good! This will always be my "go-to" recipe now for birthday cakes!

Vanilla butter cream frosting

1 cup butter, softened (NOT margarine)
2 lb. powdered sugar
1/4 cup + a bit more
1-2 tsp. vanilla

1. In a mixing bowl, combine the butter, powdered sugar and vanilla. Mix, starting slow, until it's somewhat combined.
2. Start by adding 1/4 cup milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency. Add food coloring to make it the color you want.

Pumpkin Pancakes

My sister and I made these last night and they were delicious! We added chocolate chips to them and ate them with whip cream on top! It was so good! I'm sure they're also good with maple syrup.

Pumpkin Pancakes

1 cup pancake mix
1/3 cup pumpkin
1 cup cold water
1/2 tsp. cinnamon
1/4 tsp. ginger
chocolate chips (optional)

Mix together lightly. Batter should be lumpy. Makes about 7 pancakes.