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Wednesday, November 22, 2017

Pani Popo (Samoan Coconut Rolls)

We recently discovered a super simple way to make Rhodes rolls extra special for a holiday dinner or something.  It only takes 2 additional ingredients and about 30 extra seconds. 

These Rhodes rolls are risen and then covered in a mixture of coconut milk and sugar and baked to sweet perfection!  They are delicious warm or cooled and would make a great addition to a Thanksgiving or Christmas dinner spread.  

They are a super simple way to fancy up your rolls!  Give them a try and let us know what you think.  They will be appearing on our Thanksgiving dinner table tomorrow.

We can't speak from an authenticity standpoint, as we have never tried authentic pani popo, but we can guarantee that these are delicious!  Give them a try and let us know what you think!

Pani Popo {Samoan Coconut Rolls}


18 Rhodes Yeast Dinner Rolls
14 ounce can coconut cream or milk
1/2 cup sugar


Place frozen rolls in 3 rows of 6 in a sprayed 9x13-inch baking dish. Cover with sprayed plastic wrap and let thaw and rise until double in size.

Combine coconut cream and sugar and mix well.

Remove wrap from risen rolls and pour coconut cream mixture over the rolls (try to coat each roll completely as you pour so they will have a consistent color as they bake.)

Bake at 350°F 30-35 minutes. You made need to place a piece of foil gently over the top to prevent them from browning too much.  Just keep an eye on them as they cook.

Note: Coconut cream mixture will thicken as the rolls cool.

Thursday, October 19, 2017

Simple Roasted Pumpkin Seeds

We're sharing this super simple roasted pumpkin seeds recipe on the OSSS blog today.  It's a perfect salty snack to counteract all the trick-or-treating sweets and easier than you might think!  

Tuesday, October 3, 2017

Lemon Garlic-Herb Chicken

This chicken is the perfect go-to meal when the fridge is nearing empty and a grocery run won't happen before dinnertime.  If you're like us, chances are you'll have everything on hand to make this mouth-watering chicken.  Mix up the marinade while you defrost the chicken, let it hang out in the marinade for 30 minutes, then grill or bake it and dinner is served.  Don't forget some Rhodes Warm N Serv Rolls to Complete The Meal.  They have saved us so many times at dinner when we just need something else to round out the meal.  No rising, no waiting--they're already cooked and just need to be warmed in the oven or the microwave and they are good to go!

The regular ones are awesome, but the Artisan French Rolls are our favorites! Grab a bag on the frozen foods aisle next to the regular Rhodes rolls next time you're shopping.  They make fantastic slider buns, too!

#completethemeal #Rhodesrolls #Rhodesbread

Lemon Garlic-Herb Chicken


1½ - 2 pounds boneless, skinless chicken breast halves

For the marinade:
4 tablespoon olive oil
2 tablespoon red wine vinegar
4 cloves garlic
1/2 lemon zested and juiced
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
½ teaspoon basil


Cut chicken breasts in half lengthwise to create thinner cutlets. In a mixing bowl or shallow container, whisk together all the marinade ingredients.  Add chicken breast cutlets to marinade and let sit at room temperature for 30 mins.  Grill for 5-8 minutes per side or until juices run clear or bake (on a lightly greased baking sheet) at 375 for 25-30 minutes, or until internal temp reaches 165. Allow to rest for 5 minutes before slicing or serving.

Thursday, September 21, 2017

Chocolate Zucchini Cake

Are you lucky enough to still have zucchini in your garden?  Or maybe a generous neighbor willing to share some?  If not, pick some up on your next grocery run and make this stellar, super-moist, decadently delicious, chocolate cake!  You won't be disappointed!

We're sharing the recipes on OSSS today.  Head there to check it out!

Friday, September 15, 2017

Apple Slice Doughnut Snack

Fall time brings a lot of treats, sweets and goodies! I know I'm always left looking for something nutritious and healthy - and this little "treat" was just fun and cute, so my kids thought it really was a treat - but it was more of a healthy snack. So I called it a win-win!  We call these Apple Slice Doughnuts!

No promises that they taste like an actual doughnut, but we like to call these doughnuts anyway.  The kids love being able to customize their own.  We like to switch it up and use different nut butters as well--or even nutella or cookie butter if it's for dessert.  

These work great for a mid-day pick-me-up or an after-school snack!

It's more of an idea than a recipe, but here is an actual recipe if you feel you need it ;)

Apple Slice Doughnut Snack


1 apple, cored and sliced into rounds
Nut butter for spreading
Toppings: Chocolate chips, cinnamon chips, sprinkles, shredded coconut, raisins, chopped nuts, poppy seeds, or anything else you love!


Spread apple slices with nut butter and top as desired. You can also put your nut butter in a plastic ziplock bag and snip the end to squirt it on the apple. It's sometimes tricky to spread a sticky butter on a juicy apple! :)  Serve immediately.

Recipe Source:

By Lu from Leesh and Lu's Recipe Box - originally posted on Eighteen25 blog

Friday, September 8, 2017

Pretzel Hot Dog Buns

Though summer is coming to an end, grilling doesn't have to. 
Today on the Rhodes Blog we are sharing our favorite hot dog bun.  It's a pretzel hot dog bun made from 2 Rhodes rolls and it is so much yummier than an traditional store-bought hot dog bun.  

Head over to get the printable and give them a try this weekend!  Happy grilling!

Thursday, September 7, 2017

Roasted Garden Veggie Sauce

Today over at OSSS, we are sharing the most perfect way to use up those garden tomatoes!  It is fast, easy, and best of all--full of flavor!  We're looking for any way possible to eat this sauce--over pasta, on pizza, as a dipping sauce for breadsticks or even grilled cheese sandwiches.  It's also super yummy over broccoli, cauliflower, and zucchini.  Give it a try and you'll be looking for ways to eat it, too!

Recipe printable and tutorial at OSSS.