Cinnamon Sugar Wedges with Cream Cheese Dip

I have a fantastic appetizer to share with all of you today.  If you were to serve this at a party I was at, I would be your new best friend . . . just sayin  :)  

I have always been a sucker for cinnamon sugar breadsticks dipped in cream cheese frosting.  Growing up, there was a local pizza place that served big, thick and chewy cinnamon sugar breadsticks that came with cream cheese frosting to dip them in.  These were my absolute favorite and I was so sad when they closed their doors.  I occasionally will make a copycat version of those breadsticks at home, but sometimes I want something a little easier.  These cinnamon sugar wedges are way easier than breadsticks, because you don't have to shape them into breadsticks and you don't have to let them rise.  

From start to finish (including baking and photographing), I was done in one hour.  That is super fast. This treat is so yummy and one of my favorites.  The cinnamon sugar wedges are soft and chewy and the cream cheese dip is rich and velvety and delicious.  Perfect combo.    

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes dinner rolls, cinnamon, sugar, cream cheese, butter, vanilla, powdered sugar, milk and a little salt. 

Grease two large baking sheets and set aside.  Roll out thawed dinner rolls into a circle and place 6 onto each large baking sheet.  Brush tops of each circle with melted butter.  

Sprinkle tops of each circle with a generous amount of cinnamon and sugar.  

Bake until lightly browned and then cut into wedges.  I like to cut each circle into eight triangles.  Dunk into prepared cream cheese dip and enjoy.  

I am sharing this mouthwatering RECIPE over at the RHODES BLOG today.  Click HERE to get this delicious RECIPE.

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

Chocolate Chip Cookie Cheesecake Bars with Strawberries

Sometimes you just know you will absolutely love a recipe before you even taste it.  I knew it the second my friend told me about these amazing Chocolate Chip Cookie Cheesecake Bars that her sister makes.

They are a soft and chewy, homemade, chocolate chip cookie bar covered with a smooth and creamy cheesecake mixture and topped with fresh strawberries.

They are so so so good.

I used to always be a milk chocolate girl, but lately, I have been liking semi-sweet chocolate.  I added semi-sweet chocolate chips in the cookie base of this recipe and let me tell you . . . the rich chocolate mixed with the buttery cookie bar, silky smooth topping and sweet strawberries is the perfect contrast of flavors and textures.

This is such a delicious dessert that is perfect for Summer when strawberries are in season.

You might also like:

Flourless Peanut Butter Chocolate Chip Cookies

Strawberry Poppy Seed Bundt Cake

Triple Lemon Cupcakes with Blueberry Frosting

Chocolate Chip Cookie Cheesecake Bars with Strawberries
Adapted From: Vanessa C.
(Printable Recipe)

2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cornstarch
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. sugar
3/4 c. light brown sugar, packed
2 tsp. vanilla extract
2 large eggs
1 (12 oz.) pkg. semi-sweet chocolate chips (around 2 cups)

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 1/2 c. powdered sugar
1 tsp. vanilla extract
1 (8 oz.) carton Cool Whip, thawed

For Garnish
1 (16 oz.) carton strawberries, stems removed and chopped

Preheat oven to 350 degrees.  Grease a large 12''x17'' jelly-roll pan (or similar size); set aside.  For the Cookie Base: Combine flour, soda, salt and cornstarch; set aside.  In a large mixing bowl, cream together softened butter, sugar and brown sugar.  Mix in the vanilla and then the eggs, one at a time. Add the dry ingredients and mix until just incorporated.  Stir in the chocolate chips.  Press cookie dough evenly into prepared pan.  You might not think there is enough dough to fill the entire pan, but there is.  Bake in preheated oven for 17 minutes.  Do not over bake.  Remove from oven and cool completely.

For the Cheesecake Layer:  Combine cream cheese and sour cream and mix, using a hand mixer, until combined.  Add the powdered sugar and vanilla and mix together until smooth and creamy.  Fold in the Cool Whip.  Spread over cooled cookie bars.  Top with chopped strawberries.  Keep refrigerated until ready to serve (remove from fridge 15 minutes before serving).  Slice and serve.             

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Orange Pineapple Punch

It is SO HOT . . . to all of you out there that live in Arizona, Texas, Florida or any where else that is super hot . . . how do you function???  All I want to do is drink ice cold drinks and jump into a swimming pool.  The second I step outside, I start sweating.  Thank goodness for air conditioners.     

This orange pineapple punch has been helping me cool down.  It's a super delicious and very refreshing drink.  

The pineapple and orange flavor mixed with the bubbly lemon-lime soda hits the spot on a hot Summer day.  AND for all the adults, this is also great with Diet Mountain Dew (my fave) :)

What have you been doing to keep cool this Summer?

You might also like:

Berry Sunrise Smoothie

Strawberry Lemonade

Frothy Sunrise Punch

Orange Pineapple Punch
slightly adapted from: Taste of Home
(Printable Recipe)

2 c. pineapple juice, chilled
1 envelope unsweetened orange drink mix (Kool-Aid)
3/4 - 1 c. sugar, depending on how sweet you want it
2 1/2 c. cold water
1 (12 oz.) can lemon-lime soda 

In a blender, blend pineapple juice, orange drink mix, sugar and water until sugar is dissolved and mixture is frothy.  Pour into serving cups (or punch bowl) and add the soda.  Serve immediately.  Makes around 2 quarts.  

   
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Cream Cheese Stuffed Mini Peppers

I was at the grocery store the other night, after a long day of work, and I was not in the mood to cook dinner.  So, I picked up some chicken tenders, potato wedges and fried jalapeño poppers from the deli.  I had no idea if I was going to like the jalapeño poppers, but when I got home and took a bite . . . oh man . . . it was so good and it wasn't too spicy.  That got me thinking about how I could create an easy homemade version.

I decided instead of dipping stuffed peppers in batter and then deep frying them, I could wrap them in Rhodes Dinner Rolls, brush with melted butter and bake them.  Think about it, a crisp sweet mini pepper, stuffed with a creamy filling all wrapped in a buttery strip of dough and baked to perfection.  

They turned out SO DANG GOOD.  I could probably eat the entire batch by myself.  The flavor is incredible.  I have been thinking about these since I first made them and I have been dying to make them again.  You have really really got to try this recipe, I know you will be glad you did.

Let me show you how easy they are to make . . .

First, get all of your ingredients ready.  You will need thawed Rhodes Dinner Rolls, cream cheese, shredded cheese, green onions, butter, a little Worcestershire sauce (not pictured) and mini sweet peppers.  

Wash and dry all of the mini peppers and then cut in half lengthwise and remove the ribs and seeds.  I left the stem on mine, but you can cut it off if you prefer.  

Combine cream cheese, shredded cheese, green onions and Worcestershire sauce and fill each pepper with creamy mixture.  

Combine all of the thawed dinner rolls and roll out into a rectangle and cut into thin strips.  

Wrap a strip of dough around each pepper, starting under the pepper and working your way around.  Pinch the ends to another piece of dough.  Brush tops with half of the melted butter.   

Bake in preheated oven until golden brown, remove from oven and brush with remaining melted butter.  Serve.  

I am sharing this incredible RECIPE over at Rhodes Blog today.  Click HERE to get this mouthwatering  RECIPE.

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.

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4th of July Cookies

Only a few more days until the 4th of July!  I love the 4th and I look forward to it every year. My family always has a BBQ and we make homemade vanilla ice cream topped with fresh raspberries and we light fireworks.

Speaking of fireworks . . . they are going non-stop outside my house right now . . . boom boom pop pop . . . that is all I can hear.   Do you have any fun traditions for the 4th?  Do you prefer to light your own fireworks or go out to a firework show?    

Last Fall, I made these Candy Corn M&M Funfetti Cookies and I loved them.  So, of course, I needed a fun 4th of July version.  

These rich and buttery cookies are soft and chewy and so dang good.  I did leave the sprinkles off one of the batches for my hubby, but he actually ended up eating the ones with sprinkles and said, "These are really good cookies."

Make sure to plan ahead, because the dough does need to chill.  I usually make my dough the night before I plan to bake them, so it's all ready to go.  These  cookies are amazing :)

I hope you all have a fun and safe holiday.  

You might also like:

No-Bake Berry Vanilla Bean Pudding Pie

Strawberry Rolls with Blueberry Cream Cheese Frosting

Red, White and Blue Old Fashioned Sugar Cookies

4th of July Cupcakes

Chunky Brownie Ice Cream

4th of July Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. unsalted butter, room temperature
3/4 c. sugar
3/4 c. packed light brown sugar
2 large eggs
1 Tbl. vanilla extract
2 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cornstarch
1 (11.4 oz.) bag Red, White and Blue M&M's
around 1/2 c. red, white and blue sprinkles

Cream together the butter, sugar and brown sugar until light and fluffy.  Add the eggs and the vanilla and mix until combined.  Add the flour, baking soda, salt and cornstarch and mix until combined.  Stir in 1/2 of the bag of M&M's.  Cover bowl with plastic wrap and refrigerate for at least 20 minutes or overnight.  After dough has chilled, preheat oven to 375 degrees.

Scoop around 1 1/2 - 2 Tbl. of cookie dough and roll into a ball, press a few more M&M's into the top of the dough ball and dip the top in sprinkles; place on a greased baking sheet.  Repeat.  Place 9 dough balls per cookie sheet.  Bake for 8 minutes.  Edges will be slightly browned.  They will look under done, but end up just right once they cool.  Remove from oven (if there are some empty spots, press a few more M&M's into the warm cookie).  Leave on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.  Makes around 3 dozen cookies.  

  

Baked Chicken Ranch Taquitos

Taquitos are one of my favorite, go-to, recipes.  They are so easy to make and my whole family loves them.  I could probably eat taquitos almost every day and never get sick of them.  Same  goes for ranch dressing.  I always have ranch on hand and I eat it with so many things.  

My latest creation are these totally mouthwatering taquitos . . . I combined Litehouse Homestyle Ranch Dip with shredded chicken, cheese, green onion and a little chili powder and rolled the creamy filling up inside soft corn tortillas.  

I always bake my taquitos.  They get plenty crisp by baking, so there is no need to fry them.  Just spray the tops lightly with cooking spray and sprinkle with a little kosher salt and that is all you need for a super tasty and crisp taquito.  

It's amazing that a few simple ingredients can create SO MUCH flavor.  These are seriously so good and both kids and adults love them.  They even taste great when they are re-heated the next day.  Serve with additional Litehouse Homestyle Ranch Dip and you will have one happy family.

Litehouse Homestyle Ranch Dip has no artificial preservatives and is made with simple ingredients like sour cream, buttermilk, garlic and onion.  That is why it tastes like homemade ranch.  You can find this delicious ranch dip along with other Litehouse products in the refrigerated part of the produce section at your local grocery store.    

Click HERE to see what other amazing Litehouse products are available.  

Baked Chicken Ranch Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. shredded cooked chicken (rotisserie works great)
1/2 c. Litehouse Homestyle Ranch Dip
2 Tbl. chopped green onions
1 c. shredded Cheddar cheese
3/4 tsp. chili powder, opt.
9-10 (6''-7'') corn tortillas
cooking spray
kosher salt

Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray; set aside.  In a medium bowl, stir together shredded chicken, Litehouse Homestyle Ranch Dip, chopped green onions, shredded cheese and chili powder.

Heat tortillas in the microwave for 25-30 seconds or until pliable.  Divide chicken filling between warmed tortillas and roll up tightly.  Place, seam-side down, on baking sheet.  Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 13-14 minutes or until crisp.  Serve plain or with additional Litehouse Homestyle Ranch Dip.  Serves 3-4.   

This post is sponsored by Litehouse Dressing.  As always, all opinions expressed herein are my own.