French Toast Bundt

24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 eggs
1/3 cup liquid hazelnut coffee creamer
3 tablespoons butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
1/2 tablespoon cinnamon
1/2 tablespoon vanilla extract
1/4 cup maple syrup
powdered sugar

Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.

Servings12, Per Serving 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 312, Fat 11gm, Sodium 372mg, Carbohydrate 50g, Cholesterol 15mg, Dietary Fiber 0g, Sugar 6g, Protein 8g.

Aaron and I started making this recipe several years ago. It's a family favorite, we like to try different flavors of coffee creamer in it.

Baked Potato Soup

4 large baking potatoes (about 2 3/4 lb.)
1/2 cup butter or margarine
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2-1 teaspoon pepper (to taste)
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream.
Add potatoes and green onions; mix well.
Ladle into serving bowls; top with bacon and cheddar cheese.

Makes 8-10 servings