August 29, 2016

Raspberry Orange Roll Cupcakes


Are you ready for a really really yummy recipe?  These Raspberry Orange Roll Cupcakes are amazing.  Only a few ingredients are needed and it's one of the easiest recipes you will ever make.  All you need is a package of Rhodes Orange Rolls.  They are found in the freezer section and the package of rolls also includes some orange cream cheese icing (yum)!  While you are at the store, pick up a can a raspberry pie filling, because you will need that too. Then, you thaw the rolls, combine with the pie filling and bake.  No rising time is needed at all!

When they bake, they puff up into these beautiful pink cupcakes and when topped with the orange cream cheese icing, they are irresistible.  I wanted to go back for roll after roll and I had to practice some serious self control.  They have the perfect texture and pull apart into little bite-sized pieces.  

These are finger-licking delicious!

Let me show you how easy these cupcakes are to make.
It all starts with one package of Rhodes Orange Rolls found in the freezer section of your local grocery store.  The rolls come with orange cream cheese icing and then you will need one cup of raspberry pie filling.
Place the frozen rolls into a 9x13-inch baking pan, cover with a lid or plastic wrap and thaw the rolls in the refrigerator overnight.  In the morning, cut each thawed roll into 8 pieces and place in a medium bowl along with the raspberry pie filling.
Gently stir together until each piece of orange roll is coated with raspberry filling.
Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Divide the orange raspberry pieces evenly between the muffin cups.
Bake in a preheated oven until puffed and lightly golden.  Remove from oven and drizzle with the orange icing while still warm.

I am sharing this amazing recipe over over at Rhodes Blog today.  Click HERE to get the RECIPE.


This post is sponsored by Rhodes Bread and the recipe was provided to me by Rhodes.  All opinions are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with the brands that I love.

August 14, 2016

Grilled Cilantro Lime Chicken Flatbread Pizza


This was like a flavor explosion in my mouth.   So much fresh flavor is happening here.  Soft and chewy naan bread, sweet and tangy sauce, tender chicken, sweet and spicy salsa and guacamole.  This is one of my favorite meals so far this Summer.  

I adapted the chicken from this recipe.  The honey in the sweet chicken marinade creates this amazing charred flavor when you grill it.  The flavors all go perfectly together.  I will definitely be eating this one again very soon.
You might also like:

Grilled Cilantro Lime Chicken Flatbread Pizza
From: Jenn@eatcakefordinner
(Printable Recipe)

For the chicken marinade:
2 boneless skinless chicken breasts
2 Tbl. honey
2 Tbl. olive oil, canola oil or avocado oil
juice of 1 lime
1/2 tsp. chili powder
a few dashes Worcestershire sauce
2 Tbl. chopped cilantro

For the pizza:
1 pkg. Stonefire Naan Bread (2 flatbread per package)
2 Tbl. honey
juice of 1/2 a lime
1/2 Tbl. chopped cilantro
1 Tbl. BBQ sauce
3/4 c. shredded Cheddar cheese
mango salsa
guacamole

For the chicken marinade: Combine honey, oil, lime juice, chili powder, Worcestershire sauce and chopped cilantro in a large zip-lock bag.  Shake until well combined.  Add the chicken, seal bag, refrigerate and allow to marinate at least 3-4 hours.  When ready, cook chicken on a preheated grill until internal temperature registers 165 degrees on an instant-read thermometer.  Remove from grill.  Throw naan bread on the grill until warm and slightly charred, about 1-2 minutes per side.

To prepare the pizzas: Chop the cooked chicken; set aside.  Combine honey, lime juice, chopped cilantro and BBQ sauce and spread over one side of each naan bread.  Top each with shredded cheese and chopped chicken.  Broil until cheese has melted (or you can always throw back on the warm grill).  Remove from oven and top with mango salsa and dollops of guacamole.  Slice and serve.  Serves: 2-3.  

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August 12, 2016

Menu Plan Saturday #82



SUNDAY

MONDAY

TUESDAY
Use leftover ham, spinach and red peppers from Sunday's sandwich and stuff it in these calzones. 

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY
Menu Plan Day and Take Out Night

FOR DESSERT




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August 7, 2016

Better than Anything Zucchini Poke Cake


You know that classic Better than Anything Cake that's a chocolate cake drenched in caramel and sweetened condensed milk then topped with Cool Whip and toffee bits?  Well, I made a zucchini version!!

I had the idea for this cake forever ago.  I put a reminder on my phone, so as soon as I had zucchini in the garden, I would remember to try it.  So, every day, for 59 days, my phone reminded me about this recipe idea.  Sure, I could have went to the store and bought some zucchini, but I just couldn't spend the few dollars on it when I knew I would be overloaded with it soon.
I have now made this cake several times and it's really really easy.  You don't even have to break out the mixer for this one, the cake is all mixed by hand and the other ingredients are already ready to go.  Since this chocolate zucchini cake is already very rich and moist, I decided to smother the cake in only caramel sauce and not sweetened condensed milk.  I like to top mine with Cool Whip, but if you prefer homemade whipped cream, you can absolutely use that instead.  

This cake is seriously incredible.  You can taste the caramel inside the moist chocolate cake and when combined with the sweet Cool Whip and rich toffee bits, this is guaranteed to be a huge hit.  No one will ever know there is zucchini inside.

I also shared this recipe over at THE RECIPE CRITIC's Site.  Click HERE to see the post.

You might also like:

Better than Anything Zucchini Poke Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. vegetable or canola oil
1 1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. milk
2 c. peeled shredded zucchini
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt

For Topping
1 (20 oz.) squeeze bottle Caramel Ice Cream Syrup
1 (8 oz.) carton Cool Whip
1/2 (8 oz.) pkg. Heath Chocolate Toffee Bits (found in the baking aisle)

Preheat oven to 350 degrees.  In a large bowl, combine the oil, sugar, egg, vanilla and milk and whisk together until well combined.  Stir in the zucchini.  In a separate bowl, whisk together the flour, cocoa, baking soda and salt.  Add dry ingredients to wet and stir together until just combined.  Pour into a greased 9X13-inch baking pan.  Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool for 20 minutes.  Using the handle of a wooden spoon, poke holes all over the cake, being careful not to poke all the way to the bottom.  Squeeze caramel all over the cake, filling in all the holes.  I use the majority of the 20 oz. bottle, but save a little for garnishing the cake when serving.  Refrigerate cake for several hours or overnight.  When ready, top cake with Cool Whip and toffee bits.  Slice and serve.  Once the toffee bits are added, this looks best within 24 hours, because they begin to melt on top.  Although, it still tastes great for several days.

Base cake recipe adapted from: Lulu the Baker
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