Tasty Treat Tuesday: Rhode’s Homemade Doughnuts

My friend told me about this recipe and it is fabulous!  I always thought that making doughnuts would be a lot of work, but this recipe is so easy.  The main ingredient is Rhode’s frozen dinner rolls, which I almost always have in my freezer already because they are so yummy.  I also love that I can just make one or two at a time.  That way I don’t overindulge.

Here is what you need to make these Rhode’s Homemade Doughnuts:

-1 Rhodes Texas™ Roll, or 2 Rhodes™ Dinner Rolls, thawed but still cold
-vegetable oil
-glaze and chocolate icing (directions included in the tutorial)
-choice of toppings (nuts, coconut, candy sprinkles etc.)

Here is how to make them -> Rhode’s Doughnut Tutorial


Tasty Treat Tuesday: Pumpkin Dessert Squares

I admit it… I absolutely hate pumpkin pie!  I love cooking with pumpkin, I just don’t like the pie crust.  This recipe is for all those pie haters, like me, out there.  These pumpkin dessert squares would make a great substitute for the standard pumpkin pie on Thanksgiving Day.  Thanks to All Recipes for the great idea!

Here is what you need to make them:

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

3 eggs

1 cup white sugar

4 teaspoons pumpkin pie spice

1 (18.25 ounce) package yellow cake mix

3/4 cup butter, melted

1 1/2 cups chopped walnuts

Here is how to make it -> Recipe for Pumpkin Dessert Squares


Tasty Treat Tuesday: Pumpkin Chocolate Chip Bread

I love when fall rolls around and I finally get to bust out all of my yummy pumpkin recipes.  These are some of my husband’s favorite desserts, but it just doesn’t feel right to make them in the middle of summer so he just has to patiently wait for the temperatures to drop every year to enjoy them.  If you’ve never tried it before, pumpkin chocolate chip bread is so delicious!

Here is what you need to make Pumpkin Chocolate Chip Bread:

3 cups all-purpose flour
1 tsp pumpkin pie spice
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, soften
2 cups granulated sugar
3 large eggs
1 16 oz can of pure pumpkin
1 1/2 cup chocolate chips

Here is how to make it -> Tutorial for making Pumpkpin Chocolate Chip Bread

Tip: Sometimes I opt to make muffins instead of bread because it is easier for me to pack in the kid’s lunches that way.  To make muffins or mini muffins, you follow the directions the same as if you were making bread, but you just cut the time in half for muffins and subtract another 10 minutes or so off of that for mini muffins.

(Thanks to Barbara Bakes for the image and recipe!)


Tasty Treat Tuesday: Ghosts and Goblins Pudding Cups

Chocolate pudding is a staple in our house.  Every time we are at the store, my daughter feels the need to “remind” me that we need to buy more chocolate pudding.  My problem is that pudding all by itself is just so boring.  I am always looking for ways to dress it up so that it really feels like a dessert and not just a snack.  These pudding cups are perfect for Halloween!

Here is what you need to make these Ghost and Goblin Pudding Cups:

-1 box instant pudding, prepared as directed on package
-Crushed chocolate cookies (Oreos are great!)
-Frozen whipped topping, thawed (Cool Whip)
-Chocolate chips
-Plastic sandwich baggie
-Clear plastic cups

Here is how to make them -> Ghost and Goblin Pudding Cups Tutorial

For more tasty Halloween treats, check out this link here–>Halloween treats

Tasty Treat Tuesday: Spider Web Pumpkin Cheesecake

I LOVE cooking with pumpkin so as soon as fall is officially here I bust out the pumpkin recipes.  This Spider Web Pumpkin cheesecake recipe from Kraft one is so good and perfect for any Halloween party.  I will be taking one to our neighborhood potluck in a couple weeks.  I’m so excited!

Here is what you will need to make Spider Web Pumpkin Cheesecake:

 18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup Sour Cream
1 square BAKER’S Semi-Sweet Chocolate
1 tsp. butter or margarine

Here is how to make it -> Tutorial for Spider Web Pumpkin Cheesecake