Creamy Caramel Syrup

Ingredients
2 cups of heavy cream
2 cups light Karo syrup
1 cup granulated sugar
1 cup light brown sugar, packed
1/8 teaspoon salt

Procedures
Combine all ingredients in a saucepan. Stir over low heat until smooth. Bring to a rolling boil and maintain for 5 minutes. Continue to stir. Remove from heat and serve warm.

Butterscotch Coffeecake

Ingredients
3/4 cup pecans
1 package frozen yeast rolls (24)
1/2 cup (1 stick) butter
1 small box regular (not instant) butterscotch pudding
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon

Procedures
Grease Bundt cake pan. Spread nuts on bottom. Place rolls in pan, then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.

Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve.

Breakfast Favorites Pizza

Ingredients
14 Rhodes Dinner Rolls or 9 Rhodes Texas Rolls, thawed and risen
5 eggs
15 slices precooked bacon, cut into 1-inch pieces
2 cups grated sharp cheddar cheese, divided
2 cups precooked potato slices
salt & pepper
2 tablespoons chopped fresh rosemary

Procedures
Combine rolls together and roll into a 12x17-inch rectangle. Place in a sprayed 10x15-inch jelly roll pan to cover bottom and 1/2-inch up sides. Bake at 350F 10 minutes. Remove from oven and press down any bubbles that may have formed. In a bowl, beat eggs. Add bacon and 1 1/2 cups cheese. Pour egg mixture over crust. Top with potatoes. Sprinkle with salt, pepper, rosemary and remaining cheese. Return to oven and bake 25-30 minutes or until set.

Crunchy Granola Breakfast Bars

Ingredients
3 1/2 cups regular oats, uncooked
1/2 cup flaked coconut
1/2 cup sliced almonds
1/2 cup wheat germ
1/4 cup coarsely chopped cashews
1/4 cup coarsely chopped pecans
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup honey
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Procedures
Combine first 8 ingredients in large bowl; stir well, and set aside.

Combine honey, brown sugar and oil in a small saucepan; cook over medium heat, stirring occasionally, until sugar dissolves and mixture is thoroughly heated. Remove from heat; add peanut butter and vanilla extract, stirring until peanut butter melts. Pour honey mixture over oats mixture; stir well. Mixture will be dry at first; continue stirring until moist.

Press mixture into a greased 15 x 10-inch jellyroll pan, using greased fingertips. Press mixture flat with the back of a wide metal spatula. Bake at 250 degrees F for 1 hour and 20 minutes or until golden brown. Cut into bars while warm. Let cool completely in pan.
Remove bars from pan. Store in an airtight container at room temperature up to 1 week.

Makes 30 bars.

Breakfast Pizza

Ingredients
1 Package crescent rolls
4 beaten eggs
1 LB. sausage ( fried ) 2 cups hashbrown potatoes ( frozen)
2 cups shredded cheddar cheese

Procedures
roll/spread crescent rolls out flat in ungreased 13 by 9 pan. pour beaten eggs over dough. spread fried sausage over eggs. add hashbrown potatoes uncooked over sausage. sprinkle cheese. BAKE 350 FOR 20 MINUTES OR UNTILL CHEESE IS MELTED .

Breakfast Turnovers

Ingredients
6 Rhodes White Dinner Rolls, thawed
6 eggs
6 tablespoons chopped green pepper
1/2 cup ham, cubed
1 tablespoon butter
1/2 cup cheddar cheese, grated
salt & pepper, to taste
salsa, if desired

Procedures
Flatten each roll into a 6-8 inch circle. Mix eggs, green pepper and ham. Melt butter in a skillet. Add egg mixture and cook stirring lightly with fork. Salt and pepper to taste. Divide egg mixture into 6 equal parts. Spoon on half of each roll and sprinkle with cheese. Fold roll in half and seal edge by pressing with tines of fork. Place on large baking sheet sprayed with non-stick cooking spray. Bake at 350 F for 20 minutes or until golden brown.

French Toast Pockets

Ingredients
1 loaf Rhodes white bread, baked, cooled, & sliced into 8 slices (day old)
8 ounces softened cream cheese
2 teaspoons vanilla
6 tablespoons sugar, divided
8 tablespoons coarsely chopped pecans
7 large eggs
1 cup milk
1/2 teaspoon nutneg
1 cup crushed corn flakes
1/2 cup shredded coconut

Procedures
Combine cream cheese, vanilla, chopped pecans and 2 tablespoons sugar. Set aside. Combine eggs, milk, nutmeg and 4 tablespoons sugar until well blended. Set aside. Combine crushed cornflakes with coconut and set aside. Cut down through the top and along one side of each slice of bread. Spread a generous tablespoon of cream cheese filling inside of each pocket. Preheat lightly greased electric griddle to 325oF. Dip bread pockets into egg/milk mixture, then into corn flake/coconut mixture. Coat both sides of each pocket slice. Cook until golden on both sides and each slice is warmed through. Serve warm with Creamy Caramel Syrup. (Bread may be stuffed, wrapped, and frozen ahead of time.)