Sometimes the very best meals are the easiest to prepare.  Take this one for example.  This is what I made over the weekend.  My favorite roast has always been a rump roast.  Why?  It doesn’t have much fat!  I don’t seem to care for a roast that has fat marbled all the way through it.  […]

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Yesterday . . . I made Cinnamon & Sugar Monkey Bread. They are really yummy.  Need I say more . . .   I know you want to make these! To get started, you will need some thawed Rhodes Dinner Rolls. You can find these in the freezer section of the grocery store. Cut each […]

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  • Kathy - 03/12/2010 - 10:24 pm

    Oh boy, do those ever look good!ReplyCancel

  • Chant - 03/12/2010 - 10:27 pm

    Those look soooo good, I’m going to have to make the orange ones this weekend!! Thanks!ReplyCancel

  • Melissa - 03/13/2010 - 8:42 am

    I’m going to make these!!! They look soooo good!!!ReplyCancel

  • ingrid - 03/13/2010 - 8:56 am

    YUM! Guess what I finally found this dough BUT not the Texas size ones. Just the regular ones. So you know I’m giving these a try ASAP!

    Thanks so much for the Rhodes link and another wonderful recipe!
    ~ingridReplyCancel

  • Barb - 03/13/2010 - 9:30 am

    what a great and delicious idea. I love the fact that I can cut it down and just make a couple if I wanted to. Thanks for the recipe and idea.ReplyCancel

  • Steph - 03/13/2010 - 5:49 pm

    Oh, yummy! I love monkey bread. These are so cute!ReplyCancel

  • Natalie - 03/14/2010 - 2:32 pm

    Wowww these look so amazingly good, all of your photos are mouth watering, I realy wanna try making monkey bread, it looks so much fun :).ReplyCancel

  • Kimi - 03/15/2010 - 12:14 am

    Just found your site. A.MAZ.ING. I linked your Hot Fudge Oreo Cupcakes recipe on my blog http://ificould-ificould.blogspot.com and I can’t wait to make some (and lots of other things as well).

    Looks like you’re revamping your blog, but you can get a button saying you were featured here http://ificould-ificould.blogspot.com/p/featured-sites.html.

    Thanks- can’t wait to get baking!
    -KimiReplyCancel

  • Meagan - 03/16/2010 - 6:43 pm

    Thank you so much for posting such amazing recipes. I am a friend of Chantri’s and I have tried making lots of your recipes. I have a question about these rolls, I tried making them and they did not rise at all. I am wondering after you put the sugar and cinnamon on how long it took for them to puff up and rise?. Maybe my rhodes rolls were just too old or somthing. I am going to try again. The pictures you put on look SO good.ReplyCancel

    • Jonna - 03/16/2010 - 6:51 pm

      Hi meg,
      Your rolls must have been Old. Sometimes when I’ve used Rhodes rolls that were not fresh,
      they have done the same thing. You can sit them by a warm window, or for faster results:
      Heat your oven to 175 degrees, then turn the oven off.
      Lay a clean towel on the middle rack in the oven, and then set your Cupcake tray on top of that towel.
      Leave the oven door a jar, and let them rise. It doesn’t take long….20 minutes or so.
      Good luck trying this again….they are really delicious.
      Thanks for commenting and visiting.
      JonnaReplyCancel

  • Ashlie - 03/27/2010 - 3:54 pm

    Thanks for the great recipe! I tried it and they were so great!ReplyCancel

  • Michelle - 05/01/2010 - 1:45 pm

    Look delicious!! Now i know what i am making for breakfast tommorrow!! Your pictures are great and make the food look very good!ReplyCancel

  • Mrs. Emme - 10/01/2010 - 4:54 pm

    What could you use instead of these Rhodes dinner rolls, I have never heard of them> is it like a bread dough? I could make it from scratch maybe? or is it a different kind of pastry like a doughnit? Thank-you for your time. I really want to make these!ReplyCancel

  • Alicia - 10/01/2010 - 7:53 pm

    Oh my gosh! I stumbled onto this post and this has to be the easiest, prettiest yummy I’ve ever seen! Thanks…I’ll try it this weekend.ReplyCancel

  • Britni - 10/02/2010 - 4:49 pm

    these are so yummy! definitely my new favorite recipe, i was just wondering how many calories are in one?ReplyCancel

  • Allie - 10/08/2010 - 8:53 am

    YUM! And so easy, I have these ingredients in my kitchen right now! Beautiful photos too!ReplyCancel

  • CANDI - 10/08/2010 - 3:33 pm

    i LIVE IN CALIF WHERE DO U FIND Rhodes Rolls at? they look good I want to try them very soon!ReplyCancel

  • Amanda - 10/08/2010 - 4:02 pm

    OMG those look positively sinful!ReplyCancel

  • Alyssa - 10/30/2010 - 10:51 pm

    I’ve actually made monkey bread muffins (as I called them) before, but with biscuit dough instead of dinner rolls.ReplyCancel

  • […] and cooking time if a few simple rules are followed. A woman named Jonna who runs a website called Get off Your Butt and Bake came up with a simple recipe for Monkey Bread, and I decided to try it to see if it was as easy as […]ReplyCancel

  • Wendy - 11/13/2010 - 12:05 pm

    Thank goodness for StumbleUpon! So glad I found this blog — everything looks so delicious. I’ve been salivating since picture one!ReplyCancel

  • Howard - 11/13/2010 - 2:39 pm

    Thanks for the inspiration. These were the hit of the party last night. Gone in 10 minutes. I needed ten dozen!!ReplyCancel

  • Lynne - 11/13/2010 - 5:29 pm

    Just StumbleUpon-ed this site. These look delicious, easy (and most of all – impressive!!) – going to try them for Thanksgiving. 😀 Great idea!!

    For those who asked about Rhodes rolls – I did a google search (simply “Rhodes rolls”), since I never heard of them, either. Apparently they are available in my area (who knew!?). They seem to be a freezer-based dough.

    Monkey bread is made with white dough, so any white bread recipe would also work. I make bread a lot (started yrs ago to economize), so I’ll use a standard recipe.

    You could also try pizza dough sold in the grocery stores – but bread really isn’t difficult to make. Might even try the no-knead recipe circulating around the net, too.ReplyCancel

  • melanie - 11/13/2010 - 7:16 pm

    OMG. i just went to the store to buy all the ingeredents and made these. i made both orange and cinnamon but i added pecans to mine… OMG OMG sooooooo good. thanks for this recipe..<3ReplyCancel

  • melanie - 11/13/2010 - 7:17 pm

    i also used pizza dough also.. work just as good and alittle cheaper than the rolls..ReplyCancel

  • David - 11/14/2010 - 10:50 am

    To answer the question of Mrs. Emme, of course you could use bread dough from scratch – that would only make it better!ReplyCancel

  • Glucose Meters - 12/18/2010 - 7:15 pm

    Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks!ReplyCancel

  • Serene - 02/03/2011 - 7:44 am

    Wow, these are so gorgeous!ReplyCancel

  • Juss - 02/07/2011 - 2:01 pm

    The best! Thanks!ReplyCancel

  • Hannah - 02/21/2011 - 11:46 am

    OMG!! These were amazing! I made them with biscuit dough instead of the rolls beause I couldn’t find them in my grocery store. But they were amazng!Thanks!ReplyCancel

  • Megan - 03/18/2011 - 7:42 pm

    That is worth getting out of my pj’s and going to the store for all the ingredients!!!!!!ReplyCancel

  • fajas colombianas - 03/21/2011 - 10:38 am

    Here, they are called mocchi’s and they are absolutely delicious. And instead of cinammon, they just sprinkle brown sugar all over it.ReplyCancel

  • Raye - 03/22/2011 - 5:03 pm

    OMG!!!! I just stumbleupon-ed these, and they look absolutely incredible!!! Cannot wait to make these…… Thanks for the post 🙂ReplyCancel

  • LeelaBijou - 03/29/2011 - 11:32 am

    It looks super delicious!!!ReplyCancel

  • Brittany D - 06/03/2011 - 6:49 pm

    WELL these were delicious! Unfortunately, I’m not a baker AT ALL, and the fire department was at my house during the baking process. Did not know that the ooey gooey goodness was going to drip into the bottom of my oven and start a fire!!! 🙂 But all is well and Im enjoying them now…until I have to go clean my oven.ReplyCancel

  • Felix - 07/30/2011 - 11:13 am

    I’ve definitely put on some pounds just looking at these lol!!ReplyCancel

  • ATasteOfMadness - 04/08/2013 - 8:58 pm

    Stumbled upon these, and this looks great! I’ve bookmarked these to make later!ReplyCancel

  • shirl - 08/02/2014 - 11:21 am

    Every recipe of yours is very good turns out so well.Thank You very much.You know your stuff.ReplyCancel

Well . . . here I am again posting this recipe for the second time.  I’ve learned some big lessons over the weekend.  Some of you may have seen this post a couple of days ago, but then is disappeared.  Here’s a run down of happenings . . . and deleted happenings! Out of Blogger picture […]

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  • ingrid - 03/08/2010 - 10:51 am

    OOooops! Sorry about the headaches.
    ~ingridReplyCancel

  • Valerie M. - 03/08/2010 - 11:21 am

    Computers frustrate me so much! I’m really glad it has ended well for you and your site though!!!

    I don’t like cake much, but I love coconut and nuts and think they make cakes special and worth the splurg.ReplyCancel

  • Umme Kulsum - 03/08/2010 - 1:44 pm

    Lovely Blog Jonna! Have been following and drooling over your blog since a few days. I have to definitely try the cake, not only because it looks delicious but it sounds like no fuss at all. I sure need that.ReplyCancel

  • Maria - 03/08/2010 - 2:23 pm

    Hey good thing everything went well with recovering your info!!! I can imagine how frustrated you must have been!!!! anyways great thing everything is up and running I really love your blog, just found it last week and I am enjoying it very much!!!ReplyCancel

  • Natalie - 03/08/2010 - 2:54 pm

    Love your blog! This cake sure looks delicious!! Sorry about all the problems youve been experiencing with your blog :(.ReplyCancel

  • Chantri Keele - 03/08/2010 - 8:07 pm

    Oh mom! The things we have learned this past weekend! I’m glad your smart and have helped me EVERY STEP OF THE WAY!! 🙂 You are TOTALLY AMAZING!!! Thank you! And I wish I was home to have a piece of cake! YUMMY!!! LOVE YOU SO MUCH!ReplyCancel

  • Maria - 03/09/2010 - 8:36 am

    I really want to make this cake. It looks divine!ReplyCancel

  • Maija-Liisa - 03/09/2010 - 12:36 pm

    Jonna, I love the new look and feel of your blog. It’s truly superb just like your baking and cooking is!ReplyCancel

  • IRIS - 03/09/2010 - 8:50 pm

    I feel famous……..you mentioned my name. Thanks, I feel special. I am always making recipes that we shared from the good ole days. IrisReplyCancel

  • Judy - 05/19/2011 - 3:10 pm

    This cake sounds and looks deliouscious!!!
    You mentioned using a deep sided cookie sheet, can you tell me more..size and etc???
    Your website here is amazing, all your dishes and baked goods look so yummy! How did you get started with all this??ReplyCancel

    • Jonna - 05/19/2011 - 3:20 pm

      Hi Judy,

      Use a large commercial size cookie sheet. Mine are at least 12×17 and have a 1″ thick side. You can also use 2 round cake pans, and make a layered cake as well. We love this cake and the frosting is scrumptious!

      Thanks for visiting,
      JonnaReplyCancel

  • Boerenooi - 09/19/2011 - 6:42 am

    Hi

    If I don’t have evaporated milk, will normal milk do?ReplyCancel

    • Jonna - 09/19/2011 - 7:11 am

      Hi Boerenooi,
      NO…you really do need to use evaporated milk.
      I don’t think you will have the richness or texture that evaporated milk will give it.
      JonnaReplyCancel

  • liz - 09/20/2012 - 9:21 pm

    I made for my brother’s birthday! Huge success! Easy to make and so worth the effort to make from scratch! Thanks!!!ReplyCancel

  • JoolryLane - 03/19/2013 - 6:48 pm

    the soda, is baking soda right?ReplyCancel

  • Pam - 03/25/2013 - 2:00 pm

    I am planning on making your GERMAN CHOCOLATE CAKE RECEIPE for “EASTER”, but, instead of making a “CAKE,” would like to make “CUPCAKES.” How long should I bake “CUPCAKES” vs a “CAKE?”

    LOVE, LOVE, LOVE, ALL YOUR RECEIPES!!!

    Thank you for sharing….

    PamReplyCancel

Here I go again, posting this recipe for the second time.  As you have probably figured out by now, I deleted my baking blog, and recovered everything except for the last two posts that I had made. This is really, honestly my favorite casserole type chicken dish.  I probably could eat it every night!  There […]

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  • ingrid - 03/08/2010 - 10:54 am

    YUM! My SIL made this but with out the chicken. Adding chicken is a brillant idea, making this cooker friendlier! 🙂 YUM, we’ll be eating this later this week!
    ~ingridReplyCancel

  • Lynn - 03/08/2010 - 10:46 pm

    WE had this for supper tonight! SOoooo good!!!ReplyCancel

  • Melissa - 03/13/2010 - 8:51 am

    I think I’ll make this too!ReplyCancel

  • Meredith - 03/15/2010 - 1:04 pm

    My husband and I made this Friday night for our date instead of going out. We had so much fun and it was SOO yummy! I love when you post easy dinner ideas for little newly weds like myself 🙂 I need all the help I can get! Thanks for sharing all your yummy recipes!ReplyCancel

  • KC - 06/21/2010 - 8:48 pm

    I made this over the weekend and it is a keeper! My family loved it. I will make and make again! Thank you Jonna!ReplyCancel

  • Audrey - 07/14/2011 - 11:41 am

    This sounds SO yummy!!! Gonna try it this week!!ReplyCancel

  • Melissa - 07/26/2011 - 4:12 pm

    I recently pinned this recipe on pinterest. I made it for dinner tonight & oh my goodness it is wonderful. It can be hard to find good & easy casserole recipes that don’t call for canned soups. This was delicious & am adding it to our recipes to make often. Have you tried to freeze it? Just curious how it turns out if you did. Excited to look around your blog and try some other recipes too.ReplyCancel

  • ludmi - 08/01/2011 - 11:38 am

    I come here from pinterest, excellent recipe! I’ll make this!ReplyCancel

  • megan - 08/11/2011 - 2:08 pm

    I came from pinterest as well. It’s in the oven right now and I am SO excited. Especially because it doesn’t require the “cream of soup”!

    Can I ask how you cooked your chicken? I’m always looking for tips. 🙂ReplyCancel

    • Jonna - 08/11/2011 - 5:14 pm

      Hi Megan,
      I usually use leftover Chicken Breasts from the following nights dinner. I just slice it very thin and cut it in small pieces.
      Rotisserie Chicken is also very good in this as well.
      Thanks for visiting!
      JonnaReplyCancel

  • Autum - 08/13/2011 - 6:59 pm

    Yum! Found this on pinterest and am so glad I did. I made it for supper tonight and it was a big hit. It will definitely be in my rotation. I didn’t have poppy seeds and used pepper jack cheese-itz crackers for the topping. It was delicious!ReplyCancel

  • Patricia - 08/16/2011 - 9:40 am

    This looks so delicious!!! But my oven isn’t working right now, how would it work over pasta??
    ThanksReplyCancel

  • Michelle - 08/18/2011 - 10:21 am

    I saw this on pintrest too and I REALLY want to make it tonight but have no Ritz… Do you think saltine crackers would work??ReplyCancel

    • Jonna - 08/18/2011 - 10:40 am

      Yes…I do believe that Saltines would work just fine!
      You will love this.
      JonnaReplyCancel

  • sherri lynn @ life of a wife - 08/18/2011 - 2:48 pm

    I’m so glad to have a recipe that doesn’t use cream of chicken soup! Can’t wait to try this version!ReplyCancel

  • […] found the recipe posted onto Pinterest which is where I find most my recipes these days. I tweaked it a little by […]ReplyCancel

  • sarah w - 08/30/2011 - 4:02 pm

    what about bread crumbs??? i dont have any type of crackers and am hoping that seasoned bread crumbs would work…ReplyCancel

    • Jonna - 09/04/2011 - 4:05 pm

      Hi Sarah
      Bread crumbs would also be good. Just make sure they get crispy!ReplyCancel

  • Tiana - 09/03/2011 - 6:10 pm

    This looks fantastic and I will definitely be trying this soon! If I made a double batch, would the second be freezable (before baking)?ReplyCancel

    • Jonna - 09/04/2011 - 3:57 pm

      Hi Tiana
      I’ve actually never tried freezing this before. Sometimes milk or cream based sauces don’t freeze well, but I think this just might freeze just fine.
      I would add the crumb topping after you defrost it however.ReplyCancel

  • jane - 09/08/2011 - 8:03 am

    Has anybody tried freezing it and can report back? I’m vegetarian and never ate meat, but I like cooking for my DH that eats meat. This recipe looks easy, delicious, but would only work for us if I can freeze whatever leftover I have so he can eat later.
    Btw I also came from Pinterest.ReplyCancel

  • Mary - 09/10/2011 - 3:58 pm

    I’m making this right now. Didn’t add the poppy seeds bc I’m too lazy to look for them lol. Substituted wheat/sesame crackers for 1/2 the Ritz bc I didn’t have enough Ritz and I wanted to use them up. I was a little confused about the butter. I used 1/3 cup for the sauce and the rest of the stick for the crumbs???? I’m sure it will be yummy 🙂ReplyCancel

  • Ms. Megan - 09/11/2011 - 9:45 pm

    I’m another fan coming over from Pinterest. I love the fact that this recipes calls for a simple, homemade sauce. I can’t want to make this for dinner this week!!! I think I’m going to try it with breadcrumbs.ReplyCancel

  • Shannonlynn - 09/18/2011 - 7:20 pm

    Yummy! Added a ranch dressing package for a little extra seasoning…even better!ReplyCancel

  • Tonya - 09/19/2011 - 1:43 pm

    Yummy can’t wait to try tonight!ReplyCancel

  • Cassandra - 09/19/2011 - 2:01 pm

    Can you clarify if you use an entire stick for the crumb topping and an additional 1/3 cup for the sauce?

    thanks! love the site!ReplyCancel

    • Jonna - 09/19/2011 - 5:04 pm

      Hi Cassandra,

      Yes….use one stick for the crumb crust and an additional 1/3 cup for the sauce.
      If you want a lot of crumbs, use both packages of crackers and 1 stick of butter.
      For less crumbs, use 1 package of Ritz crackers and 1/2 stick of butter.ReplyCancel

  • Melissa - 09/20/2011 - 2:28 pm

    This is very similar to my horrible canned soup broccoli casserole, I am looking forward to trying this version, yummy!ReplyCancel

    • Jonna - 09/20/2011 - 2:38 pm

      You will LOVE this version! It’s sooooo good.ReplyCancel

  • Madison - 09/29/2011 - 1:44 pm

    Made this last night for a group of friends- SO delicious. SO many compliments. One of my faves to make now!ReplyCancel

  • Traci - 10/06/2011 - 10:19 am

    What about canned chicken? Have you ever used that?ReplyCancel

    • Jonna - 10/06/2011 - 10:54 am

      Hi Traci,

      I’ve never used canned chicken, but if it high quality all white chicken breast in the can…it should would just fine.
      I also love rotisserie chicken in this.
      JonnaReplyCancel

  • Candace Karu - 10/12/2011 - 8:32 am

    Thank you so much for this recipe. I ignore the ones that have canned soup in the ingredients. I know it’s easier, but just not as tasty or wholesome. Can’t wait to try this!ReplyCancel

  • Ann Marie - 10/20/2011 - 7:59 pm

    My mom has a chicken caserole recipe we all love. I made this tonight and it was a hit. I made some changes because we like our broccoli small and crisp so I didn’t pre-cook the broccoli and I only used the tips. Didn’t have cornstarch so used just flour. I made bread crumbs with some days old whole wheat bread instead of crackers and it was delicious!!! Big hit with the family. Thanks!! Glad I found your site through pinterest…there are more recipes we are going to be trying!!!!ReplyCancel

  • collette - 10/21/2011 - 3:41 pm

    I also found this on pinterest. It is in the oven now. Can’t wait to try it. the sauce seemed to need a little something so I added a 1/2 Tablespoon chicken seasoning. YUM! really bumped up the flavor. I also didn’t have RITZ crackers so I used club crackers.ReplyCancel

  • Ally S - 10/23/2011 - 1:05 pm

    Made this today for lunch! Halved the recipe as I was cooking for just me. Didn’t have poppy seeds and used a different kind of cracker. It was really good though. Tasted like a pot pie 🙂 Thanks for the recipe!ReplyCancel

  • Robyn McCullem - 11/03/2011 - 8:06 pm

    Just made this tonight. We were running low on regular milk, so I substituted regular milk for 2 cups of buttermilk that we had plenty of. It was amazing. This will definitely be a repeat dish for sure.ReplyCancel

  • Jen - 11/07/2011 - 3:05 pm

    I found this recipe on pintrest, and have been looking for freezer friendly meals for our neighborhood meal swap, this totally fit the bill….in fact, I froze it from already cooked stage(even with the breadcrumbs on top), then later defrosted and stuck in a 350 degree oven for 20 minutes to heat it back up! WONDERFUL! I didn’t have any chicken stock so I just used a chicken bouillon cube in with the water milk and butter, and didn’t add any extra salt…..great flavor!ReplyCancel

  • Kelsey - 11/07/2011 - 4:07 pm

    Pinned onto my board right now…. ingredients are bought I am about to begin! Sounds so yummy!! I love broccoli!!ReplyCancel

  • Angela - 11/14/2011 - 9:28 pm

    Just made this for dinner and the family loved it! Normally my husband doesn’t care for broccoli in a casserole but I think steaming it beforehand was key and who could not love anything in that cheesy sauce! Thank you!!!ReplyCancel

  • Tiffani - 11/21/2011 - 11:48 am

    I found this on pinterest. We tried it over a month ago but forgot to come comment. Wonderful recipe. We loved it.ReplyCancel

  • Amber - 11/21/2011 - 11:57 am

    I am going to try to make this tonight! I found it on pinterest. Do you think I could use whole chicken breast instead of cutting them up?ReplyCancel

  • Trace - 11/23/2011 - 1:21 pm

    Just made and it was fantastic!ReplyCancel

  • Joanna - 11/29/2011 - 5:43 pm

    This chicken casserole is great, I add a little curry powder, a scant 1/4 tsp give or take, I never measure. One of my kids favorites!ReplyCancel

  • Dorothy - 11/30/2011 - 6:00 pm

    We tried this for dinner tonight and it was a hit! I put in chia seeds instead of sesame, because that’s what I had and I didn’t put the layer of cheese on top.ReplyCancel

  • Naomi - 11/30/2011 - 6:37 pm

    I’ve made this a couple times since finding it on pinterest and I have to say, this is by far the BEST broccoli chicken casserole I have ever tried. Even my finicky 21 month old tore it up, and getting him to eat green vegetables is like pulling teeth! Thank you for such a wholesome, simple meal idea.ReplyCancel

  • Terra - 12/04/2011 - 2:06 pm

    I also found this on Pinterest. However, for a more substantial meal, I added 4 cups of cooked rice to the bottom of my casserole dish and then poured my broccoli, chicken, and cheese sauce on top. I also made 1 1/2 times the cheese sauce. And I served it with rolls. Delicious! Thanks for sharing.ReplyCancel

  • Randi - 12/05/2011 - 11:40 am

    Would you be able to use frozen broccoli instead of fresh?ReplyCancel

    • Jonna - 12/05/2011 - 6:12 pm

      Hi Randi,

      Yes..I’ve used frozen many times!
      JonnaReplyCancel

  • ellis - 12/07/2011 - 8:13 am

    I’ve made the traditional chicken & broccoli casserole before but this looks even yummier (if that’s a word). :o) Making it tonight; thanks for sharing!ReplyCancel

  • Kelly - 12/09/2011 - 2:14 pm

    I came across this recipe about a month ago on Pinterest and am so happy I did! This has become a weekly favorite in my household. Thank you so much for sharing the delicious recipe!ReplyCancel

  • Kelly - 12/09/2011 - 2:16 pm

    Oh and we too serve over rice. Both my 3 year old (picky eater) and 1 1/2 year old love it…enough said 🙂ReplyCancel

  • Suzanne - 12/10/2011 - 8:55 pm

    I’m looking forward to trying this recipe, but have one question. The Ritz cracker packaging has just been re-designed so that now there are more tubes with fewer crackers. About how many cups of Ritz crackers do you think you normally use?

    Thanks so much!ReplyCancel

  • nicole - 12/12/2011 - 7:09 pm

    I made this tonight. wow soo very good. this one is a keeper. the only substitue I made was the cheese. Didn’t have cheddar on hand, but I did have a bag of shredded monterey jack/mild cheddar. So I used that instead. Came out good.ReplyCancel

  • val - 12/13/2011 - 4:59 pm

    Oh my word…this looks divine!ReplyCancel

  • Mariah - 01/02/2012 - 12:11 pm

    The recipe sounds delicious!

    Quick tip: I’ve recently realized how amazing pre cooked rotisserie chicken is. If you buy it cold at the deli, its a few bucks cheaper, too. I believe its 3.98 at Wal-Mart for a whole chicken. I dice it up and use it in so many recipes callin for cooked chicken.ReplyCancel

  • Becky Neeley - 01/13/2012 - 7:30 pm

    I have this in the oven right now! It looks beautiful. . .can’t wait!! It was so easy to put together with ingredients I have on hand! I love when that happens!ReplyCancel

  • Tiffany Farmer - 01/18/2012 - 3:15 pm

    How should I “cook” the chicken? Boil, saute, fry???

    Thanks!ReplyCancel

    • Jonna - 01/18/2012 - 5:14 pm

      Hi Tiffany,
      When I make this, I usually use leftover chicken from the previous nights meal. Whatever method you use, will work just fine.
      JonnaReplyCancel

  • Taryn - 01/18/2012 - 7:49 pm

    My husband LOVED the dish but mine came out a bit runnier than what I would’ve thought. I think it had to do with my cornstarch in the dissolved water – there was still some at the bottom of my small glass and it hardened so I didn’t even try mixing in. Any tips on how not to have this happen the next time?ReplyCancel

    • Jonna - 01/19/2012 - 10:00 am

      Hi Taryn,

      Sometimes I use frozen broccoli, and then I need to make al little more cornstarch/water mixture.
      Next time, just mix a teaspoon or more cornstarch into the water, and slowly add it.
      You might also try cooking it a bit longer. Crack the corner of the foil on top as it bakes, this will help thicken
      the sauce as well. Hope this helps.
      JonnaReplyCancel

  • Kim - 01/19/2012 - 10:55 am

    Thanks for this AMAZINGLY WONDERFUL recipe! Love it! I’ll be making it again! Just wanted to share that next time, I’m going to top it with Stove Top Stuffing. It makes another great topping. Just mix a package with a stick of butter and top your casserole. Thanks again and take care!!ReplyCancel

  • Jessica - 01/25/2012 - 8:35 pm

    I plan on trying this recipe tomorrow…Would club crackers work instead of ritz crackers?ReplyCancel

    • Jonna - 01/27/2012 - 8:26 am

      Hi Jessica,
      Yes…they would work just fine.
      jonnaReplyCancel

  • Olivia Douglass - 01/28/2012 - 8:33 pm

    Definitely going to try this!! 🙂ReplyCancel

  • Brittany Harris - 01/30/2012 - 8:50 pm

    AWESOME!!! words cant explain!ReplyCancel

  • susan - 02/01/2012 - 9:29 pm

    hi. how many ritz crackers is two tubes? im gluten free and need to substitute gluten free crackers and need to know how many? thanks!!! 1 cup? some kind of measurement please.ReplyCancel

    • Jonna - 02/02/2012 - 10:32 am

      Hi Susan,

      I would think that 1 to 1 1/4 cups of cracker crumbs would be sufficient. I usually decrease the amount of butter
      used in the crumbs, to save a few calories. You will just want enough butter, to bind the crackers together a bit.
      jonnaReplyCancel

  • Carolyn - 02/06/2012 - 7:55 pm

    How many servings does this usually make? And do you use one whole rotisserie chicken instead of 3 breasts? Thanks!ReplyCancel

    • Jonna - 02/07/2012 - 9:33 am

      Hi Carolyn,

      I would think 5 to 6 servings. If I’m not using leftover chicken breasts, I would normally use half of one whole chicken,
      and freeze the rest.
      Hope this helps,
      jonnaReplyCancel

  • Jessica - 02/08/2012 - 7:20 pm

    I tried this tonight and it was DELICIOUS! My boyfriend and I stuffed ourselves and there was still plenty of leftovers. I love a filling dinner. Thank you for posting! Making the sauce instead of using canned soup really did make a difference. I just wish I knew how many weight watchers points it was…! 🙂ReplyCancel

  • Drea - 02/10/2012 - 2:44 pm

    this was sooo good. i used panko tho instead of ritz crackers 🙂 was so good.ReplyCancel

  • Stephanie L - 02/11/2012 - 5:51 am

    I can’t wait to try this!! All the other Chicken & Broc recipes I have come across seem so boring. EXCITED! 🙂ReplyCancel

  • angie d - 02/13/2012 - 5:10 pm

    already got all the ingredients ready to make but im wondering how it would work if i turned it into a chicken and rice dish? maybe layer some cooked rice on the bottom before layering the other ingredients? i plan on serving rice with it any way (my husband LOVES rice):)ReplyCancel

    • Jonna - 02/13/2012 - 6:51 pm

      Hi Angie,
      I think it would be delicious!
      Good idea.
      JonnaReplyCancel

  • angie d - 02/13/2012 - 5:14 pm

    nevermind… just read the post from terraReplyCancel

  • Heather - 02/19/2012 - 3:50 pm

    I love this recipe, and I’m not really a casserole lover. The only change I make is using cauliflower, in addition to the broccoli, and I omit the poppy seeds because I don’t own any. This is so delicious! I am making it for supper tonight and I can’t wait. I also think it tastes even better on the second day.ReplyCancel

  • Crystal - 02/21/2012 - 6:47 am

    Made this last night and it was a big hit!!! Kids and Hubby loved it! It’s now a new house fav!
    I loved the homeade cheese sauce supper yummy! Left out the poppyseeds…I’m just not a big fan of them. But it turned out amazing!ReplyCancel

  • Megan - 02/21/2012 - 8:34 am

    This recipe sounds like it will be delicious! How well would this freeze? I am expecting my first child this summer and looking for meals I can prepare ahead of time and freeze. I guess I could always prepare my chicken and freeze it that way I could just throw it all together when the time comes.ReplyCancel

    • Jonna - 02/21/2012 - 10:17 am

      Hi Megan,

      I haven’t ever tried to freeze this before, so unfortunately I really can’t advice you on how well it might turn out.
      Possibly, you could have everything in the freezer and ready, like the chicken, broccoli or any other veggie you might like.
      That way, all you will have to do is quickly make the sauce. If you do try to freeze it, let us all know how it works!
      Thanks for visiting,
      jonnaReplyCancel

  • Kirsten- The Foreign Domestic - 02/21/2012 - 11:19 am

    This looks yummy. Do you mind if I feature you in my new series 100 recipes from 100 blogs? You can read more about it here: http://www.theforeigndomestic.com/2012/01/from-your-kitchen-to-mine-100-recipes.htmlReplyCancel

  • SARAH - 02/22/2012 - 8:53 am

    this looks wonderful, but I was wondering about how healthy it is. My husband and I are trying to lose some weight and eat a little healthier. Would this be something healthy, just wondering about all the butter??ReplyCancel

    • Jonna - 02/22/2012 - 10:33 am

      Hi Sarah,

      Possibly you could use low fat milk, reduced calorie cheese, and the reduced fat ritz crackers….with a low fat butter substitute.
      You could also just leave the crumb topping off, or even just sprinkle panko crumb over the top without butter!
      JonnaReplyCancel

  • Charlotte Perrow - 02/25/2012 - 1:46 pm

    I adore this recipe. I have been making it over and over! Thanks for sharing!!ReplyCancel

  • Nina - 02/25/2012 - 2:46 pm

    Very excited to be making making this for dinner tonight! Do you think this would be good with pasta included? Would I need to increase the amount of the cheese sauce?ReplyCancel

    • Jonna - 02/25/2012 - 5:50 pm

      Hi Nina,
      Yes it’s really good! I often make the same sauce, toss it with pasta, and add pieces of chicken breast and steamed veggies. Top this with crumbled bacon! Yum.
      JonnaReplyCancel

  • chelsea j.f. - 02/26/2012 - 10:14 pm

    I had to do some tweaking to the recipe, but once I did it tasted great. I added 1 tsp curry powder (the secret ingredient in my family’s recipe)and a little lemon juice and it turned out great! I also grilled my turkey (didn’t have chicken) in my george foreman to give a little more crispness to the texture. Instead of Ritz crackers I toasted bread to crumble on top (hopefully it knocked off at least a few calories!).ReplyCancel

  • Karen - 02/27/2012 - 6:38 pm

    Made this tonight. It was a big hit and made a great deal of food. Won’t have to cook tomorrow night! I made a simple green salad and voila, dinner was done. I took me a little time to prepare this dish, but I think it was only because I was a bit nervous making it the first time.ReplyCancel

  • Amanda Avery - 02/27/2012 - 9:58 pm

    This sounds super tasty!! I really want to make it but don’t have an oven. Do you think I could make this in a crock pot?
    Thanks so muchReplyCancel

    • Jonna - 02/28/2012 - 10:28 am

      Hi Amanda,
      I think you could use the crock pot for everything, except maybe for the crumb top.
      Possibly use a toaster oven if you have one, to brown the crumbs…or just sprinkle them on the top without the addition of butter.
      Make sure that you use already cooked chicken, and really all you would need to do in the crockpot, is just let it warm through,
      until it’s hot and bubbly.
      JonnaReplyCancel

  • Ashley - 03/02/2012 - 11:10 am

    Can someone tell me what the “C” means? I thought it meant cup but then I see “cup” actually spelled out. Thanks!ReplyCancel

    • Jonna - 03/02/2012 - 11:55 am

      Hi Ashley,
      Yes…it means Cups. I will be more precise in the future.
      I guess I just assume that everyone can read my “chicken scratch!”
      You will love this.
      JonnaReplyCancel

  • blythe - 03/02/2012 - 5:34 pm

    I also came over here from Pinterest. 🙂 Delicious recipe! I changed it a bit… I didn’t want to use corn starch, so I made a roux with 3 tablespoons of butter and 3 tablespoons of flour over medium-high heat. Browned that up, added just the milk, salt, pepper, and a little bit of ground mustard. Whisked frequently to get a nice creamy sauce, then threw in about 2 cups of the cheese, stirred it and quickly took it off the stove. In the mean time, I’d cooked 1 cup of quinoa, which bulked up to more than 2 cups of cooked. I mixed the quinoa in the cheese sauce and then poured it over the chicken and broccoli in the greased casserole dish. I used panko bread crumbs on top mixed with 1/2 stick butter. Same cooking time. Seriously good.ReplyCancel

  • Kirsten- The Foreign Domestic - 03/06/2012 - 9:56 am
  • Mylinda - 03/06/2012 - 3:32 pm

    I made this today and added brown rice on top of the chicken. I used 1% milk, and only half of the cheese. Used Toll House crackers sparingly because that is what I had. Very delicious and Hubby liked it. Next time might add a little onion, water chestnuts, mushrooms, and shredded carrots. I’m trying to lose weight also, and when I figured the calories and divided by 8 servings – YIKES. Delicious but the canned soup has less calories. I will make again and it is nice to have a recipe for a delicious sauce if I don’t have a can at home. Thanks.ReplyCancel

  • Shannon Gallagher - 03/08/2012 - 8:25 pm

    What is the yield and serving size?ReplyCancel

    • Jonna - 03/09/2012 - 8:37 am

      Hi Shannon,
      You should be able to get at least 6 good size portions.
      JonnaReplyCancel

  • Denise Arenson - 03/11/2012 - 8:46 pm

    I have this in the oven right now. Can’t wait! We didn’t have any poppy seeds, so that was left out. Hope it doesn’t affect the taste too much. I have several other recipes picked out to try. Thanks for publishing such good stuff!ReplyCancel

  • Robyn - 03/12/2012 - 5:36 pm

    Can I use flour instead of corn starch? CS is not something I have on-hand…

    Thanks for the recipe!ReplyCancel

    • Jonna - 03/13/2012 - 7:50 pm

      Hi Robin,

      Yes…just make a roux instead.
      Heat your butter to a bubble, and quickly whisk in 2 or 3 tablespoons of flour until well blended. Over med. heat add the milk/broth slowly,
      and continue whisking until it’s thickened. Turn heat to low and add the cheese.
      This will set up after it sits for 5 minutes before you eat it.

      JonnaReplyCancel

  • Denise - 03/22/2012 - 9:22 am

    Great recipe! Because my friend, Marci, found it on Pinterest, she reviewed it on the blog: http://pineatreview.com/2012/03/22/chicken-broccoli-supreme-get-off-your-butt-and-bake/. (Naturally, credit and links are given to you throughout.) Thanks for posting your good eats!ReplyCancel

  • Cindy - 03/26/2012 - 11:24 am

    Can you make the Chicken Broccoli Cassarole ahead of time? I know that I should wait to put the cracker crust on it until right before I cook it, but it sure would be nice If I could get most of it ready. Thanks!ReplyCancel

  • Anna - 04/02/2012 - 5:49 pm

    I also came from Pinterest. I’ve been meaning to make it ever since I saw it and finally got around to it tonight! It was absolutely delicious!! This is definitely the best chicken casserole I’ve ever had!ReplyCancel

  • Lena - 04/03/2012 - 11:07 am

    How would this taste with mozzarella cheese instead of the cheddar? just curious. Thanks!ReplyCancel

  • Mary - 04/06/2012 - 9:18 am

    This looks SOOO good! I am on weight watchers so the points plus value is going to be pretty high. I plan to use fat free milk, 2% cheese, reduced fat stock, grilled 99% fat free chicken, and ICBINB light (which is what I always use in place of butter). I am so excited to try this!! I will report back later on how it turned out and do my best to figure out the PP value. Thanks, looks yummy!ReplyCancel

  • Mary - 04/06/2012 - 6:07 pm

    Just made this for dinner… holy deliciousness batman! It was so tasty but my cheese sauce was grainy 🙁 Not sure what I did wrong but I have been plagued by grainy cheese sauce for many years… Anyone got any tips for a smooth creamy sauce? Because I really want to make this again!ReplyCancel

  • Melissa G - 04/09/2012 - 12:37 pm

    I made this for our Easter potluck yesterday and I had no leftovers. It went fast!! It’s so good! I’m printing out recipes to give to everybody now.ReplyCancel

  • Lindsay - 04/14/2012 - 6:48 pm

    We made this for dinner tonight. We loved it. It is so simple, but sooo yummy. Gotta figure out how to make it healthier though. 🙂ReplyCancel

  • Nicole Honeycutt - 04/16/2012 - 5:20 pm

    Found you through Pinterest! 🙂 Making this tonight with some shredded yukon’s on the bottom.ReplyCancel

  • Lynne - 04/17/2012 - 12:14 pm

    Made this last night. The flavor was deelish and I liked not using the canned soup as usual. You can definitely taste all the goodness in this dish instead of salty soup!ReplyCancel

  • Janet - 04/28/2012 - 9:28 pm

    Made this for the first time tonight. Left out the poppy seeds. It was SUPER YUMMY!!!ReplyCancel

  • Tresa - 05/17/2012 - 8:42 pm

    I made this and used chicken stove top stop instead of crackers. It was YUMMY!ReplyCancel

  • Ginny - 06/04/2012 - 1:48 pm

    Great version of this classic casserole. So much better without the soup cans ;)I’ll pin this now!ReplyCancel

  • DeerParkMomma - 06/04/2012 - 5:25 pm

    I made this using whole wheat Ritz. Also, the recipe doesn’t specify, but I used unsalted butter because I thought it might be really salty if I used salted butter along with the crackers and the cheddar cheese-both of which are very salty.
    It was very good…comfort food!!ReplyCancel

  • Amys - 06/05/2012 - 9:27 pm

    This is probably the least healthy thing I’ve eaten all week, but I’m eating low carb so it at least was on the low end of carbs and it was YUMMY!ReplyCancel

  • Loians Ann Freem - 06/22/2012 - 10:06 am

    Love your receipes. Something new all the time. Love it.ReplyCancel

  • S Williams - 06/22/2012 - 10:24 am

    I made this last night. I didn’t have cheddar so I used Kraft American cheese slices. I didn’t have the Ritz crackers so I used Corn Flakes. I fortunately had some frozen broccoli and the chicken. It was SO delicious! Imagine if I had all the right ingredients.ReplyCancel

  • Missy - 07/13/2012 - 3:47 pm

    Do you think this would would freeze well? I’m a teacher and I’m looking for casseroles I can freeze to fill my freezer before school starts. This sounds delicious!ReplyCancel

  • JERIANN MARKS - 07/13/2012 - 4:48 pm

    THANK YOU SO MUCH FOR MAKING THE RECIPE PRINTABLE.ReplyCancel

  • Jazpat - 07/14/2012 - 8:33 pm

    Definitetly not healthy, but very good!! Has everything but the poppy seeds. Didn’t come out as dark and crunchy, but definetly good! Glad I tried it! ReplyCancel

  • Marissa - 07/19/2012 - 2:03 pm

    you actually can make it healthy. I make it all the time and freeze the rest for later in the week. Just substitute with whole wheat crackers, fat free organic milk, whole wheat flour (instead of cornstarch), reduced fat chicken stock or even fat free, and reduced fat cheddar cheese. Also eating the right portion will help. very good even when you make it healthy! hope this helps! 🙂ReplyCancel

  • Monica - 07/24/2012 - 10:10 am

    This look really yummy! Did anyone use less butter or cheese? The amounts for both just seem like a lot.ReplyCancel

    • Jonna - 07/24/2012 - 10:27 am

      Hi Monica,
      You could use less cheese. Lessen the amount of butter used in the crumbs as well.
      JonnaReplyCancel

  • Karen - 08/09/2012 - 9:42 am

    Made this last weekend, using a rotisserie chicken and it was WONDERFUL! Couldn’t wait for leftover the next day!ReplyCancel

  • cynthiaj81 - 08/13/2012 - 7:17 am

    I made this and it IS wonderful!!! I am not a big meat eater so I did half with chicken and subbed in potatoes (for chicken) on the other half and both were DELICIOUS! When I saw how much butter it took, I did use I Can’t Believe it’s Not Butter but other than that I am so mad I left my leftovers at home today 🙁ReplyCancel

  • Lisa - 08/16/2012 - 7:51 am

    I want to make this again (it was yummy the first time!) and I want to add rice to it but was wondering if you had ever done that? If so, did you increase the amount of the Sauce and if so, by how much do you think? the rice would soak up the sauce as it cooks so I know it would need more. Thanks.ReplyCancel

  • Melissa - 09/03/2012 - 8:32 pm

    Love! Love! Love!!! I’ve made this several times and we’ve had to rename it in our house to “Awesome Chicken” because it is so AWESOME! The cheese sauce is the kicker, I think, because I’ve made chicken & broccoli dishes with cheese before, but nothing has ever had the flavor this dish does! And the Ritz topping is awesome, too! Great flavor combinations!ReplyCancel

    • Jonna - 09/04/2012 - 10:48 am

      Hi Melissa,

      Thanks so much for leaving an awesome comment!

      JonnaReplyCancel

  • katy - 09/06/2012 - 9:17 am

    I made this last night and it was delicious. A hit in my picky family. Just one thing, I ended up with these coagulated chunks of whitish, clear jelly things. Just wondering if you had this issue and what could be done about it. I followed the recipe precisely.ReplyCancel

    • Jonna - 09/06/2012 - 10:05 am

      Hi Katy,

      No, No, No….you should not see that! It was certainly the cornstarch you were seeing. You must dissolve cornstarch with Cold water, and then add it super duper slowly, or it will lump up. Also let it simmer slowly for a few minutes so that any cornstarch taste is gone. They key to adding your cornstarch/water mixture is to make sure it’s very well blended before adding. Add it super slowly!
      I hope you were still able to enjoy it. It’s my favorite!

      JonnaReplyCancel

  • Selma - 09/08/2012 - 6:57 am
  • Patti - 09/12/2012 - 3:52 pm

    This recipe was awesome! Great way to get broccoli in your kids’ diet. Delicious!!ReplyCancel

  • Kelly Watson - 10/02/2012 - 2:54 pm

    I saw this recipe on the Craft-o-Maniac blog, and it looks delicious! I can’t wait to try it. Thanks!ReplyCancel

  • Andrea P - 10/10/2012 - 2:56 pm

    LOVE IT! Found this awesome nugget on Pinterest, can’t thank you enough! Make it all the time. <3 Love it for a quick weeknight meal.ReplyCancel

  • ohjennran - 10/15/2012 - 9:17 pm

    Made this for dinner tonight and it was great. When I have made this casserole in the past with the cream of xyz, I have always cut up raw chicken and put the broc in raw too. I did that tonight and it came out fine. Change I made: I let it cook for 30 minutes, then topped it with bread crumbs,and didn’t add the extra cheese on top, no poppy seeds, the kids wouldn’t go for it. found it on pinterest.served it over rice, but it wasn’t necessary as it cooked up well. will probably skip the rice next time. it’s a keeper!ReplyCancel

  • Amy Goleski - 10/23/2012 - 4:57 pm

    I made this tonight and topped it with a mix of french fried onion rings and panko bread crumbs. It was very tasty. I also poured it over a bed of rice to make it a larger meal for my large family. Delicious, this will be again and again, I’m sure!ReplyCancel

  • Emily Earwood - 10/24/2012 - 12:01 pm

    For the ones that have made this how many does it feed?ReplyCancel

  • Julie - 10/27/2012 - 8:31 am

    Made this last night after seeing it on Pinterest and paired with a green salad. It was perfect – love the crunch and the poppy seeds add a unique flavor that is wonderful. Thanks so much for sharing it.ReplyCancel

  • Karen - 10/27/2012 - 9:40 pm

    I made this tonight. Fantastic!! Looking forward to leftovers tomorrow.ReplyCancel

  • sharon hauge - 10/29/2012 - 11:14 pm

    this sounds good i am going to try it ill let you know what i thank about it.ReplyCancel

  • Mischa05 - 11/12/2012 - 11:24 am

    Awesome recipe!! I cooked the chicken with garlic & onion powder and a bit of Worcestershire sauce; also added a package of onion soup mix to the sauce for some extra kick. It was absolutely delicious. Highly recommend this recipe!!ReplyCancel

  • Shirley - 11/15/2012 - 5:18 pm

    Hey all you low-carbers out there…what would make sense instead of the crackers for the crunch?…this looks great.ReplyCancel

    • Get Off Your Butt and BAKE! - 11/15/2012 - 6:17 pm

      You can use far less butter in the reduced fat Ritz crackers!
      You can also use Panko bread crumbs drizzled with a bit of olive oil!

      JonnaReplyCancel

  • lesliehayman - 11/18/2012 - 3:52 pm

    i hope we like it it looks sooooo good 🙂ReplyCancel

  • Cheryl - 11/19/2012 - 9:56 pm

    This is the BEST recipe I have found so far on Pinterest. Amazing dish.ReplyCancel

  • Christel - 11/27/2012 - 3:01 pm

    Made it for the first time last night and it was the best Chicken Casserole I had in years.my Husband asked if we can have it again tonight :)i left the Poppy Seeds out cause he don’t like them.But that was the only change I made.thank you for posting this on Pinterest.This is a keeper.ReplyCancel

  • Connie Hill - 12/02/2012 - 7:08 pm

    I just wanted to thank you. I asked my grown married son what he wanted me to fix for Christmas Eve dinner. He said Honey Baked Ham. Great for me…since I can just buy and serve. That means I can spend some time thinking of other dishes to serve and I think your looks amazing. The Hill house in the Great Smokey Mountains of East Tennessee will be enjoying your dish Christmas Eve. Thank you! ConnieReplyCancel

  • Marla - 12/15/2012 - 6:18 pm

    Made this for dinner tonight was really good. We put it over the top of jasmine rice .ReplyCancel

  • Kina - 12/21/2012 - 10:23 am

    Found this recipe on Pinterest and I’m finally getting a chance to make it! I prepped it this morning by doing everything except the cracker topping and putting it in the refrigerator. I’ll do the topping this evening before I bake it. I also made some brown rice to go with it. Can’t wait to taste!ReplyCancel

  • Stephanie Swisher - 12/30/2012 - 6:40 pm

    Love this recipe, made this once already and my family loved it. Shared it with my mom (her and my dad loved it). In fact I’ve been asked to make this again so this is whats for dinner!! Love the poppy seeds in it!! I do add a bit more salt & pepper then what’s called for.ReplyCancel

  • Ashley - 01/03/2013 - 11:37 pm

    Made this last night exactly following the recipe and it was delish!!ReplyCancel

  • Christine - 01/04/2013 - 8:08 pm

    I made this tonight for dinner…followed the recipe exactly & it was soooo tasty. It even impressed my very picky boyfriend. I served it with white rice. Will definitely add this to my rotation.ReplyCancel

  • Dee - 01/14/2013 - 8:35 am

    I made this recipe this weekend as directed and it was wonderful!! Definitely a keeper!ReplyCancel

  • Lynn D. Kimbell - 01/14/2013 - 2:17 pm

    This recipe was a winner with my family—everyone agreed that that it was very yummy—-and with a large family,including some picky eaters, believe me, that doesn’t happen very often. Thanks so much for posting this!ReplyCancel

  • april piccola - 01/16/2013 - 7:18 am

    How much does this make its only me and my boyfriend. I already make something like this that i had to drastically cut the recipe down by a lil more than half but it sounds really tasty and he like the other one i made!ReplyCancel

  • Laura In Texas - 01/23/2013 - 10:35 am

    Made this last night and couldn’t finish my plate. It was disgusting and I ended up throwing the whole dish down the garbage disposal.

    Was a waste of money and will NOT make it again.ReplyCancel

  • Meagan - 01/30/2013 - 3:51 pm

    I love making this dish!! It’s sooo yummy! Everyone in my family loves it! I added more veggies in it the last time I made it and it made it even better! Thanks for sharing such an awesome recipe!ReplyCancel

  • Jamie - 02/14/2013 - 5:11 pm

    I made this tonight for dinner and it was amazing my gluten of a husband got thirds!! It does make large pan full, and its only me and my husband but i just package leftovers into single serve containers and freeze so that we can just grab a lunch and go when getting ready for work. Will def be makin this over and over!! Thanks for the great recipe!ReplyCancel

  • Lara - 02/19/2013 - 7:26 pm

    Tried this recipe at the request of a friend. Loved it! Even better the next day. Will definately make again!!!!!!ReplyCancel

  • Donna - 02/21/2013 - 8:11 am

    This recipe looks delicious and the comments seem to back that up! I am going to make this for a baby shower! One question, though…when I opened my box of Ritz Crackers, I realized they are not in tubes!! They are just loose in one bag!! How do I know how much to use??
    Thanks!!ReplyCancel

    • Get Off Your Butt and BAKE - 02/22/2013 - 7:19 pm

      Hi Donna,

      I would just use about 1 1/2 cups of cracker crumbs and about 3 to 4 tablespoons of melted butter.
      I rarely use as much butter as the original recipe calls for….it’s good, but not necessary. Just play with it!

      JonnaReplyCancel

  • Heather - 03/06/2013 - 12:25 pm

    Love this recipe! My family loved it. My youngest son who doesn’t really like broccoli requested seconds. Going to make it again tonight.ReplyCancel

  • Tiana - 03/07/2013 - 12:28 pm

    Yumm this looks absolutely delicious!! Just curious how you all cooked the chicken, did you boil, pan fry, crock pot? And what did you season the chicken with? Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - 03/08/2013 - 12:11 pm

      Hi Tiana,

      Sometimes I boil chicken breasts. Sometimes I use leftover Chicken breasts from last nights dinner. Sometimes I use rotisserie chicken.
      It all works!

      JonnaReplyCancel

  • Paula Atkinson - 03/13/2013 - 11:22 am

    This looks fabulous! I’m going to make it tonight. What did you serve with it? Any suggestions would be appreciated! 🙂ReplyCancel

  • Kelly McNelis - 04/10/2013 - 5:37 pm

    Originally found this on Pinterest. I have made it many, many times. It is delicious. I always boil the chicken breasts. YUM.ReplyCancel

  • Amanda - 04/28/2013 - 3:31 pm

    Used rotisserie chicken and left out the poppyseeds! This was absolutely delicious! My 18month old LOVED it! We will be eating this again and again! 🙂ReplyCancel

  • Pennie - 04/28/2013 - 5:30 pm

    Made this tonight, dairy free, and it turned out delicious! 🙂ReplyCancel

  • Mariko - 05/06/2013 - 11:42 pm

    This was a very good recipe!!! I also used a rotisserie chicken and added 2 tsp garlic powder and 1 package of onion soup mix. I also used “Everything” Ritz crackers (with garlic, onion poppyseeds). I cut down the amount of melted butter for the crackers to 1/4 c and it worked out great. Thank you for the recipe!!!!!ReplyCancel

  • Nicole - 05/11/2013 - 1:22 pm

    My family really enjoyed this. I added shredded carrots as well for an extra dose of nutrients.ReplyCancel

  • Sarah - 05/11/2013 - 8:26 pm

    Made this for dinner tonight, pretty OK, but not perfect. I followed the recipe, I added a jar of alfrado to my cheese sauce, and left out the poppy seeds. I seasoned my chicken, like normal, garlic season sale pepper onion powder and paprika, the sauce seemed like it was a little much, so I half cooked rice, and added it. I baked for 30 minutes then topped with whole grain butter crackers. My hubby and I decided next time, add bacon, and maybe a bag of frozen mixed veggies. It was good, but missing something….ReplyCancel

  • Amanda S - 06/03/2013 - 5:40 pm

    Found this recipe on pinterst. Made for dinner tonight. I did add onion powder and garlic powder and used Habanero cheddar cheese. I have to eat Gluten Free I used Glutino Cheddar crackers. Which made me think for Mom’s out there it might be good with goldfish on top for the kids.

    It was very good and hubby even liked it.ReplyCancel

  • Sandi - 06/09/2013 - 7:24 pm

    I usually make a Chicken Divan recipe which call for cream of chicken soup. We love it. I gotta say; this was SO MUCH BETTER! Such great flavor. I made it with only a minor change. I used the whole stick of butter in my sauce and didn’t add any to the crackers on top. It was delish! Thanks so much for the recipe!ReplyCancel

  • Alex - 07/02/2013 - 12:10 pm

    hi!
    i am planning on making this tonight! can’t wait. just wondering if you think it would be ok to use frozen broccoli? and if so, would i need to change anything else in the recipe to accomodate a frozen broccoli? i am assuming i would want to cook the broccoli first correct? sorry for all the questions!!ReplyCancel

    • Get Off Your Butt and BAKE - 07/02/2013 - 5:35 pm

      Hi Alex,

      Yes….I often use the frozen broccoli from my summer garden. Since frozen broccoli is blanched, I simply thaw it, and remove any moisture that might be present, then just layer
      it in with the chicken. It works great!

      JonnaReplyCancel

  • Courtney - 07/08/2013 - 11:37 pm

    Hey I made this yesterday and I call it crack bc it’s so amazing! Thank you for posting this amazing recipe! I will be making it again and again!ReplyCancel

  • Julie L - 07/17/2013 - 2:03 pm

    Do you happen to know nutritional info? Specifically calories?ReplyCancel

    • Get Off Your Butt and BAKE - 07/18/2013 - 9:58 am

      Hi Julie,

      I really don’t, but you can lighten this up, by omitting alot of the ritz cracker crust. I often use
      just half and also the reduced crackers as well. Use low fat milk and low fat cheese if need be.

      JonnaReplyCancel

  • Brandy - 07/17/2013 - 8:10 pm

    Hey, had this pinned on Pinterest for a while and made it tonight with a few adjustments. Tasty and easy! Sauteed garlic and a diced onion before adding the chicken to the pan. Also, to create a casserole-type dish, added in some cooked not-quite-al-dente pasta shells to it. Came out great!ReplyCancel

  • Nicole - 07/22/2013 - 10:13 am

    I want to try this dish tonight. Do you think it would be okay to make ahead? Maybe just add the cracker topping right before I’m ready to put the dish in the oven?ReplyCancel

    • Get Off Your Butt and BAKE - 07/24/2013 - 9:56 am

      HI NICOLE,
      Yes….everything but the crumb topping. Actually though the crumb topping will crisp up
      again as well the next day!

      JonnaReplyCancel

  • Karen Arnold - 07/31/2013 - 8:42 pm

    I followed directions exactly, but it needed salt or something. A bit dissapointing because I took it to a dimner.ReplyCancel

    • Get Off Your Butt and BAKE - 08/01/2013 - 10:29 am

      Hi Karen,

      Gee….I’m sorry you were disappointed. You could have always added extra seasonings.
      I’ve never made it a secret that we are pretty plain jane in this house when it comes to adding extra kick or
      a lot of seasonings. I use salted butter, and salted crackers as well, so it hasn’t ever seemed to need extra salt.
      If you try it again, you can add any seasonings to the sauce you like!

      JonnaReplyCancel

  • Angela - 08/04/2013 - 6:16 pm

    This is in the oven right now! I can’t wait to taste it. I did use more butter then you called for and I added some chicken bullion to the sauce to make sure it had a rich flavor.ReplyCancel

  • amy - 08/05/2013 - 3:27 pm

    I did NOT like this recipe I tried TWICE to get the sauce to thicken and it would not thicken I sat there stirring for over 15 mins the 2nd time and still nothingReplyCancel

    • Get Off Your Butt and BAKE - 08/05/2013 - 6:39 pm

      Sorry Amy,
      I’ve never had this problem! When the sauce is first made, it is a touch thin, but once the cheese is added and left to melt, it it such a delicious cheese sauce!

      JonnaReplyCancel

  • Tasha - 08/11/2013 - 5:51 pm

    I made this for tonight’s dinner. It was delicious! I did make a couple of changes to it. I seasoned chicken breasts with garlic salt and pepper, and then browned in oil in a hot pan. I covered them with water and took it down to a low simmer. After the breasts were tender, I incorporated the leftover broth into a roux, using flour instead of corn starch. I will definitely make this again and again.ReplyCancel

  • jeemin - 08/21/2013 - 4:09 pm

    omgoodness! it’s soooo yummmy! THANK YOU!ReplyCancel

  • Thea - 09/03/2013 - 3:56 pm

    This is in the oven right now and it looks delicious! Can’t wait to try it. Do you think this would freeze well? Wondering if I could make it as a freezer meal (without the topping) and just pull it out and bake it on a night where we need a quick meal? Thanks!ReplyCancel

  • Toni - 09/10/2013 - 7:05 pm

    I have made this several times and my family loves it! And we are not even casserole eaters;-). I bake the chicken first after brushing w olive oil and sprinkling w salt & pepper then cube it. I save the juices and use it for my broth in the recipe. I do add more s & p to sauce before pouring over chicken and broccoli. ( just add to taste).
    For the person who said the sauce never got thick, it could be your medium heat was not high enough to bring the sauce to a boil, a low one at minimum. Cornstarch needs to be brought to a boil to thicken and also to neutralize the flavor.
    Love this recipe!ReplyCancel

  • Carrie Hobbs - 09/11/2013 - 1:18 pm

    I made this and it was wonderful. I scratch cook all of the time so naturally , I tweaked it a little. I added chopped onion, mushrooms and chopped garlic to the sauce. But, to ALL of you……try the NEW Ritz Everything crackers. The are seasoned with onion, poppy seeds ( so, I didn’t add the poppy seeds listed in the recipe ), garlic and sea salt. These crackers add wonderful flavor . Being that I was going to all of the trouble, I doubled the recipe, made 2 casserole dishes and froze one for later.ReplyCancel

    • Get Off Your Butt and BAKE - 09/11/2013 - 2:20 pm

      Hi Carrie,

      I’m glad you enjoyed this!
      It’s sooooo much much better than the canned soup casserole.
      The sauce thickens as it sits, even after baking. It ends up perfect.
      Thanks for leaving a sweet comment.

      JonnaReplyCancel

  • Mills - 10/15/2013 - 6:42 pm

    This recipe looks so yummy!!! Please don’t laugh, but if I don’t follow a recipe just right…it turns out wrong. When you say a stick of butter, are you using the 1/4 cup sticks or the 1/2 cup sticks?

    Thanks so much for the recipe and the help. This might be one dish my picky little eater will enjoy!ReplyCancel

  • Kathy - 12/27/2013 - 7:15 pm

    “No soups” caught my attention. I needed to use leftover turkey this week and I had broccoli in the frig so this was perfect. Turkey and turkey broth went into my version of your already great recipe :-), I didn’t have Ritz crackers so I used crushed corn flakes. Really really good.ReplyCancel

  • Ninalp - 01/28/2014 - 10:56 am

    I just put this dish together, I made a few changes though. Instead of chicken broth, I used some cream of chicken, herbs de Provence, a few feta cheese crumbles, 1 cup of Monterey Jack cheese, and I sautéed some onions and celery. And added that to the cheese sauce to add some flavoring other than salt, I didn’t have ritz, so I used town house. I’ prepare my dinners early in the day, so I won’t know how it is, but I know it’s going to be good…..ReplyCancel

    • Get Off Your Butt and BAKE - 01/28/2014 - 12:19 pm

      Hi Nina,

      That sounds wonderful! I do believe I might make this for dinner tonight.
      Thank you for leaving me a sweet comment.

      JonnaReplyCancel

  • Penny - 02/02/2014 - 4:52 pm

    I made this tonight for my husband as we watch the Superbowl. It’s a delicious recipe. I will have to make this for family. I used a rotissiere chicken and broccoli. I also added some shredded carrot sticks from a bag. I just wanted some added veggies. I bought the poppy seeds but it was not in my bag when i got home so I did without them. The buttery topping and the sauce make this dish wonderful!! Thank you so much for this easy recipe.ReplyCancel

    • Get Off Your Butt and BAKE - 02/02/2014 - 5:22 pm

      Hi Penny,

      I’m so glad you enjoyed this casserole. It’s my favorite as well!
      I actually use the same cream sauce base for broccoli cheese soup as well. You can just add
      a bit more milk, cream or broth if it seems too thick.

      Thank you,
      JonnaReplyCancel

  • Kristina - 11/05/2014 - 11:08 am

    This was AMAZING! Even great reheated days later for lunch :-). I followed the recipe exact, except I seasoned the chicken with mccormick’s montreal chicken seasoning, and added about 1/4 teaspoon of ground mustard to the sauce, as another reader suggested. This added a sutle layer of “something” that just made it taste less like cheese and more like a sauce. Wasn’t noticeable though, you can sneak it in ;-).

    For the broccoli, incase you have to steam it the old fashion way like me, and time isn’t the best judge, I suggest steaming it just until it darkens, and softens just slightly. It makes it soft and crunchy.

    I have never cooked with poppy seeds before, but I am hooked now! Thank you! 🙂 Doesnt affect the taste much, but the texture is sooo worth it! Everyone will love it!

    This is definitely getting added to my regular rotation of casseroles. It was well worth making from scratch! Thank you so much for sharing! This would make a great side without the chicken even! 🙂ReplyCancel

  • Shannon - 11/14/2014 - 7:28 pm

    Yum! I’m really just starting to cook for my family (my fiancé used to do it all.). This was super easy to make and came out perfect! I’m going to make it again but I was wondering if I could add cooked rice/noodles to the chicken and broccoli? Thanks again for such a great casserole!ReplyCancel

  • Isabel - 01/24/2015 - 4:36 pm

    This is my first time commenting on a recipe online! but after making this casserole tonight for my family I just had to comment. I found this recipe on Pinterest and it was absolutely to die for! I have made similar recipes using canned soups, well there’s no comparison! The homemade sauce is to die for, and from now on I’m making only homemade sauces it makes a big difference. Thank you again for such a great casserole dish:)ReplyCancel

  • Hayley - 11/05/2015 - 12:32 am

    I’m interested in making this, but the ingredient list doesn’t say how much butter and chicken broth to use in the sauce. It just shows a blank box. I’m assuming that’s some kind of glitch or something. I would appreciate some help. 🙂ReplyCancel

    • Sally - 02/03/2016 - 2:45 am

      Same happened to me, Hayley. I had to open it in a different browser. It’s one third cup of both butter and broth.ReplyCancel

      • Get Off Your Butt and BAKE - 02/03/2016 - 8:20 pm

        Hayley I’m sorry! I’m not sure why you can’t see it.
        Sally thank you!
        I’ll see if there is a problem with viewing.

        JonnaReplyCancel

  • Deb - 01/23/2016 - 3:58 pm

    Yay….no cans of soup or mayo. Can’t wait to try.ReplyCancel

Just call me dumb. The last two posts: GERMAN CHOCOLATE CAKE and CHICKEN and BROCCOLI SUPREME were accidentally deleted……along with my entire site. I was able to retrieve all but my last two posts. Thanks to bluehost…….they are awesome! Should you need somewhere to host a website…..don’t look any further. Just head to Bluehost……there support […]

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  • Lynn - 03/06/2010 - 6:55 pm

    Oh. My. Goodness!

    I panicked as soon as I read “were accidentally deleted……along with my entire site.”

    Phew! Glad you got it somewhat all back. That was TOO close. ; DReplyCancel

  • Ruth - 03/06/2010 - 8:17 pm

    I’m glad you got your site back, a pain I’m sure! I love the new layout 🙂 And am glad you survived to tell another tail…I think I might have melted had I done the same thing 😛

    cheers! look forward to the german chocolate cake…sounds very yummy.ReplyCancel

  • Ruth - 03/06/2010 - 8:19 pm

    and by “tail” I of course mean “tale” lol, I’ll blame the late…ish evening and my distress from a near loss of my favorite cooking site 😉ReplyCancel

  • Bran - 03/07/2010 - 8:40 am

    OH MY HECK!!! I bet you just about died. I am so relieved that all your hard work didn’t just disappear! IReplyCancel

  • Jessica - 03/07/2010 - 4:41 pm

    Jonna,

    I am so sorry to hear what happened. So…did you set me up on Bluehost…lol, I hope so! I was so looking forward to your German Choc. recipe. I will have to check back later. Good luck!ReplyCancel

Tomorrow is Stephanie’s Birthday . . . she is one of my very favorite people on the planet!  She is always bringing us goodies and special treats. Stephanie is never without a smile or a warm wish for others.  We just LOVE her!  I wanted to make a yummy suprise for her birthday. This is […]

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  • Valerie - 02/24/2010 - 11:44 pm

    Oh, you are KILLING me with all these yummy desserts you've been posting.ReplyCancel

  • Jody - 02/25/2010 - 12:02 am

    WOW Jonna!! You out did yourself!! They look delicious and I can't wait to try them..Steph is one lucky girl!ReplyCancel

  • Sherry G - 02/25/2010 - 1:29 am

    Nice nice nice! Adding the oreos to the butter looks so tasty, I may have to sneak a bite or two.. heheReplyCancel

  • Brandi - 02/25/2010 - 3:37 am

    UMMMMM…I don't remember ever having that deliciousness growing up! Those look so good, and they are so pretty. I'm seriously going to have to stop looking at this blog!!! I don't know how you are continually cooking such sweet treats and you don't look like me! So not fair…

    Happy Birthday Stephanie. You are such an amazing person! Hope you have a wonderful day.ReplyCancel

  • Erika - 02/25/2010 - 2:43 pm

    You have got to stop! Not really- but seriously?? Its hard to not bake a yummy dessert every day with posts like this one! Can you say "straight to the hips?" Tell Steph Happy B-Day from me too (If it's Steph N. like I'm thinking)!ReplyCancel

  • Jonna - 02/25/2010 - 6:04 pm

    Hey Bran, Bran,

    This is your Mom speaking…you are just used to me making this in a 9×13 inch cake pan instead.
    Shannon has had it lots of times.
    I normally don't eat much of what I make, however I pulled one of these out of the freezer at 9:00 a.m. this morning! Yummy. Guess I can't eat the rest of the day!
    MOMReplyCancel

  • Anonymous - 02/26/2010 - 1:38 am

    Definately not something to look at when you are really, really hungry!! Wow!! Those look really good and easy to make! Thank you!!!ReplyCancel

  • Heidi - 02/27/2010 - 9:55 pm

    I have been following your blog for a while now and had to comment on this dessert. It looks AMAZING. I am definitely going to try it. Thank you so much for posting all of your delicious recipes!ReplyCancel

  • Ingrid - 02/28/2010 - 7:06 pm

    Looks like a wonderful treat for all the hot BBQ parties that will be starting soon.

    Thanks for sharing! 🙂

    Btw, I've checked two grocery stores and neither one sells Rhodes dough. Would you mind emailing the offical name? I'm going to try and get the grocery store to special order some. Thx!
    ~ingridReplyCancel

  • Maria - 03/05/2010 - 1:38 am

    As I was reading this recipe it was just getting better and better!!.. I’ll try it soon!!!!! mmmmmmmmmReplyCancel

  • Wizzythestick - 03/05/2010 - 2:21 am

    I wish my name were Stephanie and that is was my b’day and that these were for me:-(ReplyCancel

  • Ally @ Sweet & Savory - 03/05/2010 - 3:38 pm

    Yum! I do a similar frozen dessert in a 9×13 pan with ice cream sandwiches as the base! Maybe if I did this in muffin tins, I wouldn’t eat as much!ReplyCancel

  • Allisyn - 03/09/2010 - 3:22 pm

    I made this recipe for my mother’s 81 birthday and everyone loved it and wanted to know where I got it so of course I shared with them your website. That same weekend I made the Sweet & Sour Chicken and it also was wonderful. You have so many yummy recipes. thanks for sharing.ReplyCancel

  • Whitney - 03/13/2010 - 11:59 am

    I’m 18 years old and love to cook. Although it’s not what I’m looking to pursue in a career I still do it everyday after school. I LOVE YOUR SITE! I have made countless of the items you have puton here. Most recently I made the Oreo Cupcakes! They were irresistable! My family and friends couldn’t keep their hands off! I also added pecans and carmel over the top as well! You’re amazing! Thank you! Keep posting!ReplyCancel

  • Brandy - 04/03/2010 - 4:22 am

    I was following links yesterday and came across this post of yours. I just had to try this recipe. You really have a beautiful blog. Your pictures are so deliciously inspiring. I don’t usually cook or bake so for me to see a picture and actually desire baking is highly unusual. Anyways, I made them last night (Substituted peanut butter oreos-Yum!) and they were delicious. My husband thanks you for letting him come home to a yummy suprise. And I thank you for sharing your talents with me.ReplyCancel

  • TomPier - 05/04/2010 - 4:07 am

    great post as usual!ReplyCancel

  • John1139 - 05/14/2010 - 10:05 am

    Very nice site! is it yours tooReplyCancel

  • Facebook Chips - 02/19/2011 - 7:19 am

    i come by every 2-3 days to look over your site and its pleasing to check out some authentic blog posts, i put a url so you can visit my account on twitter should you ever wanna review mineReplyCancel

  • children book - 07/11/2011 - 7:15 pm

    I understand that there are a lot of spam lately. Apparently it’s pretty difficult for guys to understand that relationships can be mutually rewarding. I can leave a meaningful awesome comment and add content and essence to one of your articles and you will give me a link in exchange. There are too many takers out there and they aren’t willing to help people out. Take take take! .ReplyCancel

  • Danny - 07/30/2011 - 6:45 am

    Great post.ReplyCancel

  • Stephanie - 12/07/2011 - 6:04 pm

    I love your website! I stumbled upon it months ago when I was looking for Macaron recipes, and I just revisited. Love it!
    These cupcakes look AMAZING. Like disturbingly delicious.lol But I have to say I’m a little creeped out. My name is Stephanie… And according to this, the Stephanie you made these for’s bday is Feb 26th. Mine is Feb 27th! Weird.lolReplyCancel

  • Kellie Delvecchio - 01/11/2012 - 4:33 pm
  • Susie - 02/28/2012 - 9:46 pm

    LOVE THESE! I would love for you to stop by and link up these lil treats in my Oreo 100th Happy Birthday Party! http://cafescrapper-scrapsoflife.blogspot.com/2012/02/happy-100-birthday-oreo-cake-blog-link.html

    Thank you! Yummy!

    SusieReplyCancel

  • […] I haven’t posted a cupcake in a while and I was so excited when I came accross this No Bake Hot Fudge Oreo Cupcake. It looks simple and delicious and my 15 year old is going to love Jonna (wow, this will even be […]ReplyCancel

  • dena vickers - 06/29/2012 - 8:33 pm

    sounds wonderful…hope to make some for grandson, Clay’s birthday party Sun!!ReplyCancel

  • karen - 07/11/2012 - 8:25 pm

    for how much time and degrees do we baked them?ReplyCancel

  • Max - 07/25/2012 - 8:05 pm

    Really, Karen??? lol!ReplyCancel

  • Bonnie - 08/19/2012 - 10:55 am

    absolutely great recipe. seems pretty easy. suitable for vegetarians. and this recipe is very well explained with the right picture captioned well. very nice tutorial! Thank you!ReplyCancel

  • amit - 11/17/2012 - 4:17 pm

    Hi 🙂
    I shared your wonderful recipe on my blog:)

    your welcomed to visit 🙂ReplyCancel

  • Klarspüler - 02/08/2013 - 4:24 am

    What the…??? These cupcakes look absolutely amazing. I can’t believe how easy it is to make this beautiful dessert! Your pics are wonderful and the recipe is just stunning. i can’t stop looking at your pics. I am starving for one of this beauties!!!ReplyCancel

  • Alyssa Ramirez - 02/10/2013 - 12:40 am

    Wow these look amazing and so yummy! Looks like a fun recipe too! I can’t wait to make these!ReplyCancel

  • Catherine Murphy - 07/31/2013 - 3:01 am

    What a beautiful treat. I had seen these on a friends post and googled them, glory there they were, delicious and easy. Went together a dream. The directions and photos are superb. If I may hint that for the butter measurement of the fudge sauce you put weight needed instead of ‘stick’. In America we have 4oz. Stick but in the UK, where my son is studying and in Kuwait where are we currently reside a stick is 100gr. Such a small difference in a sauce might not signify, but in a cake or something more delicate, could be tricky. Not to mention, my son as a learner cook would not know what size a ‘stick’ is, 200gr stick is available although that’s more of a slab isn’t it? Thanks again for such a beautiful site, a dessert that looks and tastes so lush, but goes together so easily, a cooks dream. Best of luck in all your cooking endeavors. Sincerely, Catherine Murphy.ReplyCancel

    • Get Off Your Butt and BAKE - 07/31/2013 - 2:17 pm

      Hi Catherine,

      What a sweet comment to wake to this morning. I need a lift!
      I will change that soon. I should be more aware of how I post ingredients, as not everyone reads it the same way.

      JonnaReplyCancel

  • suna - 08/01/2013 - 1:21 am

    Okay! You grab my attention 😀
    Nice idea for party. Quick, easy yet irresistible 🙂ReplyCancel

  • LVL - 12/03/2013 - 10:10 am

    Thanks for this… looks awesome will definitely have to try!!!ReplyCancel

  • monica ziegler - 01/21/2014 - 8:45 pm

    these look delicious. want to make these for a big group. what a great idea. how easy are they to get out of the baking cups when you go to eat them? do they stick? thanksReplyCancel

  • Erin - 02/19/2014 - 8:23 am

    I saw these on Facebook and they look so yummy! I Googled to find the original recipe, but I thought you might like to know that there’s a website sharing the recipe with your picture on their Facebook page with no link back to you. Here’s their post:https://facebook.com/FoodiesNetwork.TV/photos/a.232968730173564.57399.232967203507050/271703672966736/?type=1 Maybe I’m nit the first to let you know but I would want to know if I were so you. 🙂 Have a great day!ReplyCancel

  • Jenny - 10/03/2014 - 4:59 pm

    The printable directions say to put on the hot fudge sauce on and then the whipped topping but the regular site says the opposite. Hope it’s the latter!ReplyCancel

  • April - 12/14/2015 - 9:53 am

    wow!these recipes look scrumptious!ReplyCancel

Remember I told you I love puff pastry?  I still do! This is why . . .   Easy . . . simple . . . delicious! Let start. You will need:   Puff pastry sheets Pie filling of your choice egg wash (one beaten egg) Turbinado sugar Glaze Cut your sheet of puff pastry […]

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  • cjvierow - 02/23/2010 - 10:13 pm

    Mmmmmmm–wish I could crawl through the computer screen and visit! You'd share, right?ReplyCancel

  • Stacie - 02/23/2010 - 10:14 pm

    I am going to try this. I have all the stuff I need to make this.ReplyCancel

  • Wanda - 02/23/2010 - 10:36 pm

    Just discovered your blog…I definitely will be baking many of your delicious treats, starting with these Cherry Blossoms!

    I've explored a little here already, loved what I saw.ReplyCancel

  • Sherry G - 02/23/2010 - 10:38 pm

    Woah those look amazing! You did an incredible job. I don't think I'd be able to do that nearly as well as you did. Fabulous post!ReplyCancel

  • Lynn - 02/23/2010 - 11:38 pm

    Oh you KNOW I love your blog. I can't get enough of it. I print off EVERY single recipe. There hasn't been a single one yet, that I've said "Oh I don't need that one."
    LOL!

    Thanks for all you are doing!ReplyCancel

  • Brandi - 02/24/2010 - 3:26 pm

    Mom those really look wonderful! What a beautiful way to make them. I know these are not turnovers, but they are the same idea…they will always remind me of FHE!ReplyCancel

  • Ingrid - 02/28/2010 - 7:13 pm

    My children would love these! So easy and so good!
    ~ingridReplyCancel

  • Chris Russell - 04/08/2010 - 1:48 pm

    YUM! YUM! YUM! Can I just come and see you and eat your’s with you in your immacuately clean house and listen to all your clocks and sit in peace and enjoy the view?? Yours looks so pretty!! Thanks for sharing all you do!! I hope you are feeling better! You work too hard!! 😉ReplyCancel

  • Sara - 06/10/2010 - 9:55 am

    oh my…diet out the door tomorrow morning. These just yell cheat!!ReplyCancel

  • kristen - 09/09/2010 - 2:22 pm

    I made these for my daughters ‘one’derful birthday brunch. We served it along with mini quiches, fruit and mini muffins. Everyone loved these pastries the best though. YUM!! Thanks!ReplyCancel

  • Marcia - 11/26/2011 - 4:04 pm

    These are AMAZING!!! Made 2 batches in 2 days. So delicious… Thank you! Need to read thru your blog for more recipes to try.ReplyCancel

  • Tricia - 05/11/2012 - 1:12 am

    I am making these for our mothers day celebration. thinking I might make some apple puffs strawberry puffs cherry puffs and maybe some blueberry puffs thanks for sharing this great and easy recipeReplyCancel

  • Theresa - 06/17/2012 - 7:52 am

    I tried to make these and they blew up, they were huge, and I followed the directions to a tee, what did I do wrongReplyCancel

    • Jonna - 06/18/2012 - 6:44 pm

      Hi Theresa,
      Make sure that your puff pastry stays cold. Pinch together very firmly and seal with egg white or egg wash. Make sure that the open holes are very open. Once they start baking, if you notice some opening too much, quickly pinch tops together again, before they are golden. Hope this helps. I hope you were still able to eat them!
      JonnaReplyCancel

  • Lee - 06/30/2012 - 9:37 am

    These are easy and amazing. A ht when family came to visit. You site rocks!!! thanks for all the great ideas!!!!ReplyCancel

  • Loretta - 10/11/2012 - 9:12 pm

    I found this on Pinterest. I am going to try them for a bake sale. Thanks for this site…it is great!!ReplyCancel

  • Jasmine - 10/18/2012 - 4:42 pm

    I just made these!
    I used strawberry filling instead of cherry, though.
    They’re delicious, and I only had two explode!ReplyCancel

  • Sharon - 10/30/2012 - 10:33 am

    These are so good,that someone would think you bought them at a bakery! Made them twice in 1 week…cherry and blueberry Yummy!ReplyCancel

  • Katherine - 01/06/2014 - 7:51 pm

    Very easy, nice tasting, and will make these again. I don’t cook/bake very much anymore and really enjoyed making these. As you said “treadmill alert”. Thank you for a fun desert. Happy New Year.ReplyCancel

  • Jackie - 09/28/2016 - 9:04 pm

    Our neighborhood national night out is next week. Each family has been asked to bring a dessert to share. Will definitely be taking these! Small enough for the children to handle, and just enough sweet to offset the hotdogs and chips!ReplyCancel

I started my day, by running on the treadmill and then a kick butt series of Pilates.  Why I ask myself? In two minutes . . . I destroyed all that calorie burning torture my body endured. Today, I let all good sense fly right out the window and made Berry Napoleons.    One of my […]

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  • Jessica - 02/18/2010 - 9:36 pm

    You and your husband grow the most wonderful raspberries. I am so lucky to live close to that patch. Thanks for sharing your recipe and garden!ReplyCancel

  • Elena - 02/18/2010 - 11:43 pm

    Oh goodnight! I am going to gain 900lbs if I keep reading your blog! I have a whole bowl full of the cream left over from the mousse from yesterday. I haven't been able to stay out of it all day. A spoonful here, a spoonful there. Pairing with puff pastry and raspberries sounds absolutely DIVINE!ReplyCancel

  • Anonymous - 02/19/2010 - 12:31 am

    Jim-49 said
    Lady,you can do some fine pastries!! I guess its me,I have been to the "puff pastry",sites,and played with many boxes,and mine turn out so bad!! It breaks up,after baking(dries up,right after coming out of oven).I know its probablly me.I'll keep wasteing it,and trying.Been thing about trying the homemade style.ReplyCancel

  • Diane {createdbydiane.blogspot.com} - 02/19/2010 - 9:30 am

    Oh they look so fantastic, wish I could reach out and take a bite.ReplyCancel

  • Emily Ziegler - 02/22/2010 - 6:21 pm

    IIIII… just fell out of my chair. Goodnight nurse these look good! Saving this recipe at this very moment.ReplyCancel

  • Christie - 02/24/2010 - 10:59 pm

    Holy Moly! This looks AMAZING! I have to try your recipe for the cream filling…it sounds delightful!ReplyCancel

  • Ingrid - 02/28/2010 - 7:17 pm

    You photos are wonderful! They make you want to reach out and grab a bite!
    ~ingridReplyCancel

  • joonie - 04/20/2011 - 12:03 am

    come across ur blog yesterday and my folder for recipes is full of ur recipes…have no idea which one to start with….they all look lovely and most definately delicious….good workReplyCancel

Years ago . . . many moons ago, as a new Bride, I searched the world over for the “perfect waffle recipe.”  I found it!  When I’m looking for great recipes, I always grab those home grown ward cookbooks.  The recipes are usually tried and trusted and rarely let you down.  I’ve never looked for […]

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  • Brandi - 02/18/2010 - 2:31 pm

    MMMMM Those look so good. Bridger saw this and he said "Oh, mom lets make them." I would love to but first I have to buy a waffle maker. I can't believe that I don't have one!!! Something else to add to the list.ReplyCancel

  • Jessica - 02/18/2010 - 7:13 pm

    Can't wait to try this recipe. I hope I can make them look as good as yours also.ReplyCancel

  • Jackie - 02/24/2010 - 3:23 pm

    Hi

    Where is the vanilla incorporated into this recipe.ReplyCancel

  • Jonna - 02/24/2010 - 9:53 pm

    Hi Jackie,

    Just mix the vanilla in with the milk and the egg yolks. I mix these all together with a fork until blended then add it.
    Thanks,
    JonnaReplyCancel

  • Niki - 03/23/2010 - 1:27 pm

    I have to make these asap – everyone in my house loves waffles except my son, who actually likes waffles but not syrup…. so I am excited to try it with the “dip” which I’m sure he’ll love, but the link is broken. I searched “dip” but it didn’t come up. Where can I find it?ReplyCancel

  • Nanci - 03/28/2010 - 2:58 pm

    My family of 6 LOVES waffles! Anyone ever try Buttermilk syrup? My kids won’t have anything else on it. Kids who won’t eat syrup will eat this on their waffles.ReplyCancel

  • Heidi - 11/28/2011 - 5:23 pm

    Hey sis…I am sitting in the kitchen making these waffles with the boys and reminiscing about summers at Jonna’s and eating her homemade waffles with huckleberry syrup. It is one of my best memories! thanks for being my sister…I love you!ReplyCancel

    • Jonna - 11/28/2011 - 7:16 pm

      Thank you sweet sister, I love you too!
      JonnaReplyCancel

  • Marie - 09/21/2014 - 7:12 pm

    I pinned these forever ago on pinterest and finally made them yesterday. These were the best homemade waffles I’ve ever had. I’ve tried several recipes and these have been my favorite.ReplyCancel

In this house, we have this yummy chicken quite often. It’s fast and easy to make.     It’s a main dish fit for a king. It also makes fabulous left overs. Perfect for Tortilla week. See . . .     You can load it with shredded lettuce, tomatoes, olives, ect. We just like […]

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  • Mimi - 02/17/2010 - 3:57 am

    Fast, easy and delicious…it meet my cirteria for a week night meal.
    MimiReplyCancel

  • bBchronicles - 02/17/2010 - 5:57 am

    WOW, this looks scrumptious and wrapped in that tortillas really makes my salivary glands start pumping. You are a genius and I've been wondering WHY ON EARTH YOU MOVED AWAY – imagine the possibilities if you were still my next door neighbor . . .a taste-testing kitchen right outside your back door! Oh dang! GREAT WORK, girl.ReplyCancel

  • Valerie - 02/18/2010 - 3:56 am

    I've been making (and loving) this recipe for a while, but I never knew it was a Lion House recipe. I love your speedy version. I'll have to try that!!ReplyCancel

  • Brooke - 03/08/2010 - 12:54 pm

    Hi Jonna,

    It’s me again! I clicked on the recipe to make tonight…it sounds scrumptios…but it said it was a broken link. If you get it working again will you let me know! tHANKS

    Brooke 🙂ReplyCancel

  • Jonna - 03/08/2010 - 1:41 pm

    Hi Brooke,

    I believe the link is fixed now!
    Love, JonnaReplyCancel

  • Iris Garner - 01/05/2011 - 10:49 pm

    Jonna, As long as we have been friends – you always amaze me with all of you talent and I truly love your blogs. Love ya, IrisReplyCancel

  • Sandie Maldonado - 01/10/2012 - 7:14 pm

    Would love to receive this recipe.ReplyCancel

    • Jonna - 01/10/2012 - 8:09 pm

      Hi Sandie,
      Click on the Lion House Link below that post, and it will take you to the recipe.
      JonnaReplyCancel

~ HAPPY VALENTINES DAY ~ It’s not often that I make a Chocolate Dessert for my husband.  He really doesn’t care for Chocolate!  In my mind, Valentines Day is not Valentines Day without a little Chocolate.  This light airy creamy dessert is one that he actually enjoys.  This is the perfect treat after a big meal, […]

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  • Karly - 02/15/2010 - 4:59 pm

    Ooh, that sounds delicious! What a perfect Valentine's Day dessert!ReplyCancel

  • Brandi - 02/15/2010 - 11:05 pm

    Oh mom, that looks delicious. I will have to give that a try soon. I love the heartshaped ramicans (sp) as well. You are just adorable.ReplyCancel

  • Valerie - 02/16/2010 - 2:41 am

    Definitely looks heavenly!!ReplyCancel

  • Jessica - 02/16/2010 - 5:32 am

    I could spend all day just looking at your blog. I am pretty sure I have gained weight looking at the pix=)ReplyCancel

  • Elena - 02/18/2010 - 1:41 am

    Oh my stars! Just made this for dessert and it is HEAVEN in a bowl! Goodness that was yummy! Thank you so much!ReplyCancel

  • Kathy - 02/12/2012 - 7:26 am

    How many servings does this make? (normal size people)
    Thanks for sharing this—-right when I needed it= for V-Day!
    Found this @ Nifty Thrify Things site
    Thanks for taking the time to answer my questionReplyCancel

    • Jonna - 02/12/2012 - 3:12 pm

      Kathy this should be enough for 4 servings.
      JonnaReplyCancel

Do you need something scrumptious for your Valentine? These are berry . . delicious!     . . . SIMPLE!     . . . Let get started Make your favorite White Cake Recipe. (Recipe below) or Make a box cake. You can make a 9×13 cake or cupcakes. I added huckleberries to mine.     […]

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  • Jessica - 02/12/2010 - 2:33 am

    Oh my goodness!!ReplyCancel

  • leslie the licorice stick lady - 02/12/2010 - 3:09 am

    That has got to be the most perfect Valentine's treat, if I ever saw one!
    Wow.ReplyCancel

  • Kat - 02/12/2010 - 4:29 am

    These look AMAZING.ReplyCancel

  • bBchronicles - 02/12/2010 - 6:42 am

    This is PERFECTION at it's finest! My salivary glands are working overtime as we speak! Ohhhhh yummm!ReplyCancel

  • muddypebbles - 02/12/2010 - 4:21 pm

    Just thought I'd tell you that today your recipe is being featured at

    http://www.lovingtruebloodindallas.com/2010/02/vampy-cupcakes-recipe.html

    I love your blog and thought these cupcakes looked yummy/vampireish so I sent the link to her 😀

    Keep making all the yummy recipes! I love coming here for your goodies, for instance, smore cupcakes, to die for yummy!

    Happy V-day!
    RuthReplyCancel

  • Emily Ziegler - 02/12/2010 - 7:53 pm

    These are ridiculously beautiful. I'm not quite sure to begin with singing your praises! Just fantastic!ReplyCancel

  • Diane {createdbydiane.blogspot.com} - 02/13/2010 - 6:06 am

    These look delicious!ReplyCancel

  • Barbara - 02/13/2010 - 7:58 pm

    Love, Love, Love the new format.
    I know I haven't visited in a while …so busy at school this year.
    No excuse I know:)…but I will say that it is my goal to make some yummy treats with my daughter and granddaughters over my SPRING Vacation in a couple of weeks and your blog is like going to Cooking School and I can't wait to take a class…heheehe
    Hope your family is well and Happy Happy Hearts Day!!
    Fondly, B.ReplyCancel

  • Mimi - 02/15/2010 - 2:59 pm

    These look fantastic.
    MimiReplyCancel

  • Cassie - 06/23/2010 - 12:48 pm

    I made these for a True Blood party I went to a couple weeks ago. Complete hit! They were sooo perfect for it! I fell in love with the marshmallow frosting – I had to stop eating it to put it on the cupcakes!

    http://www.facebook.com/photo.php?pid=6080470&l=1db1a71f2d&id=534618221

    Thank you for the wonderful ideas!!

    -CassieReplyCancel

  • Emily Heizer Photography - 09/25/2011 - 6:57 pm

    I just wish with all my heart we could get huckleberries here! THey are my favorite fruit and berry and yet I have never taste one fresh before in my life! I know every place within a 80 mile radius that can get jam or preserves, and even a place that can get taffy, but no fruit. 🙁

    THe exciting thing, is I just got booked for a wedding in Montana next July.. I am HOPING that it will still be season for huckleberries then?? I want to see them in perosn, bring them home, eat them, have milkshakes, pies, EVERYTHING i can find if I can! I hope!ReplyCancel

  • Sam K. - 11/14/2011 - 3:25 pm

    I love this recipe. The contrast between the red cupcakes and the glossy Marshmallow is captivating. However, the use of unpasteurized egg whites scares me. According to the recipe, they are never cooked or heated in anyway.

    Regards,
    SamReplyCancel

  • Lauri M - 01/19/2012 - 9:55 am

    Seriously…..you have me going out in the -22 weather to get ingredients, now that’s just plain sad!

    Love your blog!

    YUMReplyCancel

  • Tara - 01/21/2012 - 5:15 pm

    This looks delicious do we have to beat the egg whites before putting them in?ReplyCancel

    • Jonna - 01/23/2012 - 11:40 am

      Hi Tara,

      You don’t have to beat the egg whites before adding to the Cake recipe.
      As for the Marshmallow frosting…..Beat it to death!!!
      jonnaReplyCancel

  • Candy - 06/24/2012 - 9:58 am

    I used this recipe for the marshmallow frosting for my smores cupcake. it’s way better than the marshmallow fluff you buy in the store. It also torches nicely just so you know.ReplyCancel

  • Erika - 08/29/2012 - 9:20 am

    What a great idea! I love how simple they are but how completely decadent they sound!ReplyCancel

  • Kaitlin - 10/16/2012 - 7:21 pm

    how do you get the frosting to look like it is actually marshmallows?ReplyCancel

Does the smell or even the sight of a certain dish bring back good memories? Does it make you want to crawl back, if even for a brief moment . . . to appreciate that time? This recipe certainly does it for me!     This dish might seem a bit odd to some of you. […]

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  • leslie the licorice stick lady - 02/10/2010 - 12:00 am

    mmmmmmmmm…THANKS!ReplyCancel

  • Mimi - 02/10/2010 - 11:42 pm

    My family would be all over this.
    MimiReplyCancel

  • Jessica - 02/11/2010 - 1:58 am

    This looks wonderful. How lucky to live next door to a grandmother like that.ReplyCancel

  • Mhel - 02/11/2010 - 10:09 am

    Hi! I found your blog on HHM. That is just yummy…. Im would love to try this one… Great recipe for breakfast!!ReplyCancel

  • AMANDAK - 11/11/2011 - 8:00 am

    Yummm! I made this last night for dinner. I have never had creamed eggs, but it was really good.ReplyCancel

  • Madison Lewison - 09/05/2012 - 10:11 am

    Good blog! I truly love how it is simple on my eyes and the data are well written. I am wondering how I could be notified whenever a new post has been made. I have subscribed to your RSS which must do the trick! Have a nice day!. The Flowered Corner, 110 Ladbroke Grove, London, W10 5NE Phone: 020 7221 3320ReplyCancel

  • Jacqueline - 09/09/2013 - 3:27 pm

    Perfect comfort food with cold weather coming on. I could see this as a traditional Christmas morning meal too. I can’t wait to try it!ReplyCancel

Do you need a perfect snack for the big game?  These Pretzel bites will hit the spot for sure.  You can make a combination of Parmesan bites with a Cheese dip or Cinnamon and Sugar bites with a Vanilla glaze for dipping. I’ve finally used up my supply of Rhodes Roll dough . . . until […]

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  • Brandi - 02/06/2010 - 11:11 pm

    No partying going on at this house tomorrow, but all the ideals just look wonderful. I think the parmesan bites would be way worse then the twist on my hips, because eating 4 of them just wouldn't see the same as eating on twist!!!ReplyCancel

  • Puppydogs - 02/07/2010 - 12:33 am

    Oh my you are wonderful!

    I know you started this theme with cleaning out the freezer, but this is amazing! I am yeast challenged and so the bread dough thingy is wonderful!

    Thank you for sharing!!!ReplyCancel

  • Shelly B. - 02/07/2010 - 9:15 pm

    I LOVE THIS BLOG! Thanks for sharing your yummy recipes!ReplyCancel

  • Valerie - 02/08/2010 - 6:10 pm

    Those pretzel bites look soooo tempting and I have some frozen dough. I hope I'll have time to make them for a treat for my kids today (and pop a few into my mouth while I'm at it).ReplyCancel

  • Mimi - 02/09/2010 - 11:15 pm

    I'm not familiar with Rhodes Roll dough. Is it just a frozen bread dough? Your treat look fabulous.
    MimiReplyCancel

  • Karly - 02/10/2010 - 4:53 pm

    Looks delicious!ReplyCancel

  • Anonymous - 02/18/2010 - 3:30 am

    Those little pretzel bites are AMAZING! I'm only sad I looked at your site after the superbowl party.ReplyCancel

  • Audrey Crisp - 03/27/2010 - 1:27 am

    MAN! You always have the tastiest recipes posted! These sound and look delicious! THANKS!!ReplyCancel

  • Audrey Crisp - 03/27/2010 - 1:27 am

    Those look soooo yummy!!! THANKS!!ReplyCancel

  • Diana Baun - 06/10/2010 - 12:44 pm

    I wonder what other kind of homemade dough recipe you could use for this instead of the Rhodes frozen dough (don’t have it here). I wonder if I could make basic dough in the breadmaker and then use that?? Maybe I’ll just have to try it and see!!!ReplyCancel

  • Jill - 09/11/2010 - 3:59 pm

    I tried these pretzel bites and failed miserably all of mine turned very wrinkly after boiling and didnt rize again in the oven really bummed out please give me tips 🙂ReplyCancel

  • Sarah - 02/24/2011 - 5:27 pm

    Your treats look amazing! I want to try them. I hope i dont have any problem makeing them.
    What is the last picture of? It looks like marshmallows with a glaze on top.ReplyCancel

  • Karen - 06/30/2011 - 12:20 pm

    Would love to know a substitute for this Rhodes Roll, which I’ve never heard of or seen.ReplyCancel

    • Jonna - 06/30/2011 - 3:50 pm

      Hi Karen,
      Rhodes Roll dough is in the freezer section of our grocery stores. It is frozen dough that is in the shape of balls, or in a loaf shape. All we have to do is let it thaw, shape it, and then let it rise….just like homemade bread dough. Possibly your stores would have a different brand available in your area. Good luck! You could always use your homemade bread dough in place of the Rhodes roll dough. It’s just so darn handy!
      JonnaReplyCancel

  • Lynn - 07/20/2011 - 2:17 pm

    Those pretzel bites and other snacks look amazing!! I’m going to have to try them out for sure!ReplyCancel

  • Lovely things | Kitchen Dining Etc - 07/20/2011 - 7:31 pm

    […] 9. Pretzel Bites –  You must see the recipes for these pretzel bites! You choose: parmesan, cinnamon sugar or both! […]ReplyCancel

  • Kristen - 07/25/2011 - 8:52 am

    I’m not hosting any personal events any time soon (thanks to a much needed vaca) but I do believe I will be making these asap! Where can I find Rhodes Roll Dough? This is such a wonderfully simple recipe and set of instructions! Thank you so much for sharing! I can’t wait to try!ReplyCancel

  • Stephanie - 07/29/2011 - 1:41 pm

    I made these and posted the recipe to my blog Ladywiththeredrocker.wordpress.com. They were so good! Thanks for sharing.ReplyCancel

  • The Sexy Knitter - 08/21/2011 - 12:20 pm

    Great recipe, Jonna! I made a huge batch of both kinds of bites last night, and they were gobbled right up. You can read my recipe review on my blog: http://thesexyknitter.blogspot.com/2011/08/deliciousness-pretzel-bites.html

    Thanks for sharing!ReplyCancel

  • Christi's Chirps - 09/07/2011 - 9:21 am

    This is the best idea for a tailgate snack! I will definitely be making these soon! Thank you so much for sharing your recipe!

    Cheers!
    Christi

    christischirps.blogspot.comReplyCancel

  • Bobbie - 09/12/2011 - 10:14 pm

    OH. MY. GOSH. I am in love with these. The first batch we made a couple nights ago disappeared in under 2 minutes. Literally. Tonight I made a batch for just my husband and I. We like them with just salt, but the other methods were good too. Such an easy recipe and I have been sharing it with everyone I know!!ReplyCancel

  • Angela - 09/13/2011 - 9:21 am

    They look delicious! 🙂ReplyCancel

  • Allison - 09/17/2011 - 8:26 pm

    Found this recipe because of pinterest. Tried it today and it was AMAZING!!!! My taste buds have never been happier. I made all of mine with the cinnamon and sugar “coating.” oh man. The bag of rolls cost me just over $5 and made a TON of them! Will definitely be making them again in the future. I’ll be surprised if this batch lasts through the night 🙂ReplyCancel

  • Patty - 09/18/2011 - 10:46 pm

    Holy cow! Those cinnamon pretzel bites are my new bff! Easy, cheap, yummy. Da bomb!!ReplyCancel

  • Amy - 09/26/2011 - 4:49 pm

    Oh man…yum! I would love these with some cheese sauce.ReplyCancel

  • Marci - 09/27/2011 - 3:04 pm

    I just made these with my regular bread dough recipe and they are delish. THanks for sharing!!! (mine aren’t quite as pretty as yours. I’ll have to work on that)ReplyCancel

  • Jo Ellen - 09/27/2011 - 11:15 pm

    I absolutely love Auntie Em’s Pretzel bites but hate to pay their price or even have to visit the mall when I’m craving them. Then one day I came across your website and knew I had to try this recipe.

    I recently traveled to another state to visit my boyfriend and took the recipe with me. He was my taste tester and he LOVED them. I made both Salt and Cinnamon/Sugar, he liked the sweets better, of course. He also insisted I leave the recipe with him when I left. lol!

    The only thing I had a problem with (since i’m a perfectionist) I couldn’t get them near as round and pretty as you did. Any tips? I’m thinking that it may have to do with the fact that I quartered them before they thawed.ReplyCancel

    • Jonna - 09/28/2011 - 9:31 am

      Hi Jo Ellen,

      I did try to roll each little piece of thawed dough in a circle first. It really doesn’t matter however,
      they still taste scrumptious!ReplyCancel

  • Stephanie - 10/01/2011 - 2:14 pm

    These are soooo good! I made them last week and I plan on making them again today!ReplyCancel

  • Tara - 10/02/2011 - 7:37 pm

    This the second delicious looking/sounding I have clicked on that’s from your blog. Guess that means I need to be reading it. 🙂ReplyCancel

  • Sook - 10/03/2011 - 1:53 pm

    What a fantastic recipe!! Bookmarking this.. yum!ReplyCancel

  • Cindy - 10/07/2011 - 10:22 pm

    Yummy! Do you think pizza dough could work?ReplyCancel

    • Jonna - 10/08/2011 - 7:14 am

      Hi Cindy,
      I would sure give it a try. Make sure that you drop the raised dough in the water bath.
      JonnaReplyCancel

  • Megan - 10/07/2011 - 10:43 pm

    I made the pretzel bites with a bag of pre-made pizza dough from our Walmart grocery store and it turned out great! Even better, the bag of pizza dough only costs 88cents. A cheap, fun treat!ReplyCancel

  • Pam - 10/13/2011 - 10:28 am

    Can’t wait to try the pretzel bites.ReplyCancel

  • Alice - 10/17/2011 - 12:17 pm

    Made these last night. They didn’t stay as round as expected when I put them in the boiling water. I also should have let them brown more in the oven.
    I think that I let them rise too much (let the dough thaw too much in a warm oven) before making them into small balls. Still good though. Made some with butter and kosher salt the other wish Cinnamon and sugar. Will probably try these again.ReplyCancel

  • Tonya - 11/02/2011 - 9:52 pm

    Just adding a little know-it-all tidbit. German and soft pretzles get their chewy outside, soft inside texture and their browned exterior by boiling them in an alkaline solution, not just water alone. You can get this by adding 1 tablespoon of baking soda to 3 quarts of water in your pot. This also give pretzles a slight zingyness on the sides of your tongue when you are eating them. Incidentally the alkaline bath makes them brown much quicker than if they were just boiled, leaving the inside just cooked through and soft. Any frozen, yeast bread dough (as long as it is not sweet dough) would work in this recipe.ReplyCancel

  • Brandy - 11/11/2011 - 3:56 pm

    could someone email me a picture of the correct dough for the pretzel bites? I got the right name brand but its not the right kind. Thanks!ReplyCancel

  • hailey - 11/28/2011 - 5:54 pm

    pretzlesReplyCancel

  • Britney Vander Laan - 12/06/2011 - 11:37 pm

    Every time I see your pretzel bites picture on Pinterest, I about drool! I am at college so I haven’t been able to go home and make them, man I am counting days down cause this is deff one of the first things I want to make! They look amazing and I bet they taste amazing. Thanks for the great recipe!ReplyCancel

  • Super disapointed this is based on prefab dough. Although I like the dips and sprinkles. May have to try this with homemade dough.ReplyCancel

  • Melissa - 12/20/2011 - 2:22 pm

    Hi Jonna, I just found your site and I absolutely love it! I too come from a family with 6 kids and 4 brothers who devour my baked goods nearly as fast as I make them! Haha. I’ll be making these pretzel bites in the next few days…and I’m sure they will be a hit around the house! 🙂 Thanks for sharing!ReplyCancel

  • Jessica - 01/11/2012 - 1:19 pm

    These sound fantastic! I have never bought that Rhodes roll dough before can you just get it at any local gorcery store?
    Thanks!ReplyCancel

    • Jonna - 01/12/2012 - 3:43 pm

      Hi Jessica,

      You can find Rhodes roll dough in the freezer section of the grocery store. They are just little round balls of unbaked bread dough.
      They are very nice to have on hand!
      JonnaReplyCancel

  • Anna - 01/12/2012 - 8:15 pm

    How many do you get per loaf of bread? 16?ReplyCancel

  • Ginna - 01/14/2012 - 5:44 pm

    I was wandering what garlic you use (salt, powder, minced)?ReplyCancel

  • Catherine - 01/15/2012 - 11:14 pm

    My family loved the cinnamon sugar pretzel bites!!!! Awesome 🙂ReplyCancel

  • Brenna - 01/16/2012 - 6:25 pm

    I tried these and they were a horrible failure. They shriveled in the water which I wouldn’t have minded but I thought they were going to taste like pretzels. Instead they just tasted like rolls with some butter and Parmesan.ReplyCancel

    • Jonna - 01/16/2012 - 7:29 pm

      Hi Brenna,
      I feel so bad. The only thing I can figure, is that you possibly left them in the water bath a bit too long. Some of them might shrink, but once baked they puff again. This process also makes them chewy like a pretzel.

      Try, try again. We love these.

      JonnaReplyCancel

  • Robin danford - 01/18/2012 - 3:18 pm

    My pretzels didn’t turn out as well as expected. I wanted to take them somewhere but they were too ugly! Not chewy enough like a real pretzel. I will eat them, but probably won’t try them again.ReplyCancel

    • Jonna - 01/18/2012 - 5:16 pm

      Hi Robin,

      I’ve never had this problem. I might have a few of the balls shrivel, but they puff back up when baked.
      This might be due to over rising the balls, or leaving them in the water bath a bit too long.

      JonnaReplyCancel

  • Bethany - 01/21/2012 - 3:30 pm

    Thank you for the recipe and all the explanations. We made these this afternoon and they are delicious. I’m not sure they will last long enough to get some dipping sauces made! The only note I would add for anyone else wanting to make them is that the ones I baked on a dark metal baking sheet got a little too “done” on the bottom. The ones I made on a lighter metal baking sheet were just right. Thanks again!ReplyCancel

  • Amanda - 01/22/2012 - 2:33 pm

    Anyone have any experience with making these ahead of time? I’m looking to make them on a Monday or Tuesday for eating on Thursday and Friday (if they last that long!)ReplyCancel

    • Jonna - 01/22/2012 - 8:52 pm

      Hi Amanda,
      These are best to Eat the day baked or possibly the next day.
      Ours would never cast that long!
      jonnaReplyCancel

  • Jessi - 01/23/2012 - 3:06 pm

    So I know this was posted two years ago but I just found your blog. I’m new at the whole housewife deal and I’m excited to try many of your recipes!
    These look wonderful! I’m making a huge batch tonight for open house at work with week (what better way to tempt college students into a tutoring center than with free food?) and I can’t wait to see how they turn out! I have a bag of Rhoads, but I also saw a similar recipe that uses French bread dough, so I’m using both 🙂ReplyCancel

  • Lindsay - 01/26/2012 - 7:44 am

    I have never made anything with Rhodes dough before and I wanted to try this but my grocery didn’t have the Texas size dough, can I use any type of rhodes dough or does it have to be the Texas size for this recipe? Thank you!ReplyCancel

    • Jonna - 01/27/2012 - 8:25 am

      Hi Lindsay,
      The smaller ones will still work, the rolls just won’t be quite as big.
      You could even use the bread size frozen dough, and make small balls.
      jonnaReplyCancel

  • Lauren - 01/26/2012 - 5:35 pm

    Wow! I just made the parmesan pretzel bites – and they are amazing! I tend to be a little “kitchen-challenged” at times… so I’m thrilled that these turned out perfectly! I can’t believe I just made soft pretzel bites! 🙂 Thank you so much, Jonna! They are amazing! I found you via Pinterest and will be sharing your blog with everyone I know! 🙂ReplyCancel

  • Kim D - 01/30/2012 - 5:03 pm

    What if I can’t find Texas size Rhodes Frozen roll dough? Would anything else work???

    Thanks. 🙂ReplyCancel

    • Jonna - 01/30/2012 - 5:18 pm

      Hi Kim,
      You can use the regular size dinner rolls, there loaf of bread dough, or the brand that you might find in your grocery store.
      All we have around her is the Rhode’s Brand.
      jonnaReplyCancel

  • Suzanne - 02/15/2012 - 11:21 am

    Ok, These look amazing! My teenage boys will be so happy…ReplyCancel

  • Jenna - 02/18/2012 - 6:45 pm

    Just made these, soo good! The only changes I made were I added a tablespoon of baking soda to the boiling water and I made them with kosher salt and garlic salt. YUM thanks!ReplyCancel

  • Sara - 02/19/2012 - 12:52 pm

    Just made the pretzel bites–and boy are they good! I personally like the cinnamon and sugar bites–probably because I have had a big sweet tooth lately! Thanks for the great recipe! I’ll have to check out more of your recipes.
    Thanks again.ReplyCancel

  • Ashley Hoyle - 02/19/2012 - 7:39 pm

    I made these for Walking Dead night at a friends house and they were a HUGE hit!! Thank you so much for sharing this!!ReplyCancel

  • Katy @ Live Laugh Love Craft - 02/21/2012 - 9:15 pm

    These look SO delicious! I will definitely be trying out the parmesan version very soon. 🙂

    Found you from this blog post: http://southernlovely.blogspot.com/2012/02/airplane-party.htmlReplyCancel

  • Lisa - 02/29/2012 - 6:22 pm

    Hi, what is Rhodes roll dough? Thanks.ReplyCancel

    • Jonna - 02/29/2012 - 6:40 pm

      Hi Lisa,
      Rhodes roll dough, is a brand of frozen unbaked bread dough that comes in loaf size or small balls of dough.
      You can find it in the freezer section, and it comes in bright orange packaging.
      All you have to do, is let the dough thaw, then you shape it anyway you like, and let it rise and bake.
      Maybe you can find a different brand in your freezer section. My newest post is a homemade version for Pretzel bites.

      JonnaReplyCancel

  • Kat - 03/03/2012 - 10:27 am

    Made these today with bread maker dough, EXCELLENT !!! Need to make balls smaller than you qould think (unless you want them big) cause they do swell but very yummy with cinnamon sugar.ReplyCancel

  • Hillary - 03/04/2012 - 7:28 pm

    I tried this recipe tonight and it was pretty amazing. I especially love the cinnamon sugar ones, but I never got around to making the glaze. On a side note, I wanted to suggest something that I personally think would be yummy (but as a college student with minimal basic kitchen essentials, I cannot try it at the moment). My idea is to make the bites, brush with melted butter, then dip into a mixture of crushed graham crackers and apple pie spice.ReplyCancel

  • Deanna - Mommygaga - 03/06/2012 - 2:27 pm

    Can I come over? LOL these look amazing!ReplyCancel

  • Jenna - 03/08/2012 - 8:57 am

    Not sure what the Texas dough is..what other dough can i use? I make my own pizza dough in my bread machine. Can i use that dough?ReplyCancel

    • Jonna - 03/08/2012 - 9:11 am

      Hi Jenna,

      Yes….I’ve used Pizza dough before!
      JonnaReplyCancel

  • Jennifer - 03/21/2012 - 11:39 pm

    Do you have any suggestions for a substitute instead of Texas size Rhodes roll? I have never seen such a product before. Obviously not in my area.
    Thanks!ReplyCancel

  • Jennifer - 03/21/2012 - 11:41 pm

    Ok.. didn’t see Jenna’s comment and the reply. Duhh. Sorry. 🙁 Pizza dough.. ok. That could work. Any other ideas?
    ThanksReplyCancel

  • Melanie - 03/28/2012 - 7:08 am

    These look awesome & I can’t wait to try them! Do you think I could make a batch then freeze them? I’d love to have some that I could just pull out the freezer and heat up in the oven as a snack.ReplyCancel

  • Samantha - 04/06/2012 - 1:45 pm

    I tried these, but if you don’t have the “roll” frozen bread dough, just the bread sizes.
    Cut them in fifths(just like the first picture) then cut them in fours like the second work. They are about the same size and work great 🙂ReplyCancel

  • Kimberly@FiveLittleChefs - 04/20/2012 - 8:42 am

    My Little Chefs had SO much fun making these! Thank you so much for the recipe. This recipe is kid tested! http://www.fivelittlechefs.com/2012/04/pretzel-bites.htmlReplyCancel

  • Gypsie - 04/20/2012 - 10:18 pm

    this looks fantastically amazingly yummy! i’m gonna have to try this and soon! thanks 🙂ReplyCancel

  • Delisa - 04/23/2012 - 4:32 am

    Made 72 of these things. My kids gobbled them up. So bad!ReplyCancel

  • Lissa - 05/06/2012 - 7:49 pm

    These look amazing. I may have to make them when my husband is out of town, just in case they turn out awful haha Would Pillsbury biscuits work? I know it might be different since they are pre-risen. So would I just cut them into pieces, and then do the water bath and bake without waiting for them to thaw or rise?ReplyCancel

  • […] still making pretzel bites. Note: they taste horrible if you replace sugar with Splenda. We’ve been trying to cut sugar […]ReplyCancel

  • annomys - 05/30/2012 - 9:21 am

    love the pretzel bites great flavorReplyCancel

  • Melissa - 06/07/2012 - 9:30 pm

    I had high hopes for this recipe. I used Kroger brand rolls and followed the directions. The only difference I did was add baking soda to the water and I didn’t roll in parmesan or cinnamon sugar. I just brushed with butter and salt then made the cheddar dip. I don’t know if it was the brand or what, but it didn’t taste like a pretzel. It just tasted like a bland chewier roll. It wasn’t bad.. but still doesn’t satisfy the pretzel craving like mall pretzels do.

    Have other people had better luck? Does Rhodes end up tasting more like a pretzel?ReplyCancel

    • Jonna - 06/09/2012 - 10:25 am

      Hi Melissa,

      I have only used the Rhodes brand dough.

      JonnaReplyCancel

  • lucia hasbun - 07/07/2012 - 7:22 pm

    OMG, they look sooo easy and DEVINE. Gonna try them this week. Thank you for sharing these recipes.ReplyCancel

  • Jonna Hood - 07/12/2012 - 11:52 pm

    Where do you buy a “Rhodes Roll” for the pretzel bites?ReplyCancel

    • Jonna - 07/15/2012 - 10:31 am

      Hi Jonna,

      Hey….we have the same first name! It shocked me, as I really thought I was the only one.
      I buy Rhodes roll dough in the freezer section of our groceries stores.
      Hope you can find it, if not just make homemade pretzel dough.
      JonnaReplyCancel

  • Grace - 08/04/2012 - 2:36 pm

    I had a bit of trouble finding Rhodes rolls and I tried all the local grocery stores. Finally I googled what they were and it turns out it is a staple product at Wallmart. I found 3 variations, dinner rolls,, Texas sized rolls, and white bread loaf. I’m thawing the Texas rolls right now to try this drool worthy recipeReplyCancel

  • Grace - 08/05/2012 - 8:26 pm

    They have Rhodes rolls at WalmartReplyCancel

  • Jamie Wetherald - 08/08/2012 - 1:47 pm

    I just wanted you to know that we just made these using a basic roll dough. When I bake bread and rolls I usually tripple the batch so that we can pull them out and proof them anytime we want rolls for dinner. Well I only had 8 rolls left so I used them and ended up with 64 pieces. They came out wonderful! and to accompany them I made a “chic-fil-a sauce” receipe i also found on pintrest! They were so good together my daugher asked me to make them special for her slumber party! so thank you so much!ReplyCancel

  • Shannon Thomas - 08/14/2012 - 12:36 am

    I’d like to share my story of these pretzels.
    Once upon a time a girl named Shannon was up late re-watching One tree Hill. She happened to be watching the episode where Nathan has to go work at the pretzel shop in the mall.
    Being pretty hormonal, Shannon suddenly could not live without a pretzel, so she quickly scoured pinterest for a quick fix.
    Then she found her knight in shining armor, a link to just get off your butt and bake.
    She whipped up the pretzels and continued the guilty-pleasure marathon, all while binge eating approximately 83 of these fantastic pretzel bites.
    She lived plumply ever after.
    The end.ReplyCancel

    • Jonna - 08/16/2012 - 6:50 am

      Hi Shannon,

      That gave me a good laugh for the day!
      Oh can I ever relate to the hormonal thin!
      Thanks so much for taking the time to leave me a sweet comment.
      I sure appreciate those who do.

      JonnaReplyCancel

  • wifemothereventplanner - 08/30/2012 - 2:41 pm

    omg. This makes my soul very happyReplyCancel

  • Lisa Kastina - 08/31/2012 - 6:49 am

    What is a Texas size Rhodes roll. Also if I don’t have it in my area then what could be used in place of it.
    Btw….these look awesome. I’m a huge pretzel lover. Thanks for sharingReplyCancel

    • Jonna - 08/31/2012 - 11:21 am

      Hi Lisa,

      Rhodes rolls….original size and Texas size which are a bit larger, are frozen balls of bread dough.
      They come in a large package and are found in the freezer section on your grocery stores. Hopefully you
      will be able to find them. (Freezer section) You simply thaw as many little balls of dough as you like, and then make
      yummy dinner rolls, scones, pretzels or a number of other desserts. They are very handy to have around.
      I also have recipes for homemade pretzel dough as well on my site. I hope you can find the frozen dough balls….Rhodes makes
      it sooooo simple though.

      JonnaReplyCancel

  • Grace - 09/02/2012 - 1:14 pm

    Made these today and they were soooo good! My new go-to snack.ReplyCancel

  • Kendra - 09/02/2012 - 5:21 pm

    These are amazing!! So much bigger than I had anticipated and made so many! We made few different kinds….cinnamon and sugar. Tried the parmesan cheese kind. And made some with salt, garlic powder and Italian seasoning. (those were my faves) got me thinking of all the other different kinds! You can sprinkle with dill or ranch seasoning. Make them spicy. Roll them out to make bread sticks…I’m going crazy!!! Will definitely be making these very soon!!ReplyCancel

  • Kate Moore - 09/16/2012 - 9:54 am

    I tried these this morning and bombed on the recipe 🙁 I’m not sure where I went wrong, but I think I would try not boiling them next time and instead just letting them rise a bit longer so they’d be a tiny bit bigger. Do you think that would work?ReplyCancel

    • Get Off Your Butt and BAKE! - 09/16/2012 - 6:27 pm

      Hi Kate,

      Oh gee….try again. It’s the in and out of the bath that makes them chewy like a pretzel. If you don’t do this, they will still be good, but more like little rolls.
      JonnaReplyCancel

  • Kelly - 09/17/2012 - 1:22 pm

    These are not helping with my Weight Watchers. haha!! My 7 year old is weird. She didn’t like them?! The real test will be when my husband gets home from work. My 2 year old liked them though. I will make them again. But I will have to hide them from me. (if that’s even possible) LOLReplyCancel

  • Michele - 09/22/2012 - 12:59 pm

    Question…… can you use pizza dough for the bitesReplyCancel

    • Get Off Your Butt and BAKE! - 09/22/2012 - 1:46 pm

      Hi Michele,

      It’s hard for me to know the answer to that question, without seeing your pizza dough. I’m sure if it’s a homemade pizza dough with a lot of stretch to it, it will probably work fine.

      JonnaReplyCancel

  • Tami - 09/23/2012 - 9:28 am

    How long will the pretzel bites keep? Thinking about making these as giftsReplyCancel

    • Get Off Your Butt and BAKE! - 09/23/2012 - 5:32 pm

      Hi Tami,

      These are best eaten the same day you bake them.
      They really aren’t something you want to take as a gift, unless you Bake & Take!
      JonnaReplyCancel

  • monica - 10/03/2012 - 5:28 pm

    These look amazing!! I can’t wait to make them! Thanks for sharing 🙂ReplyCancel

  • Marsi - 10/07/2012 - 4:21 pm

    These were seriously amazing! I made these for a Sunday afternoon snack and couldn’t stop eating them! I no longer need to go to the Mall and get Auntie Anne’s pretzels I can just make these at a way cheaper price!ReplyCancel

  • Debbie - 10/08/2012 - 1:04 pm

    Love this pretzel recipe! Your blog is awesome!!ReplyCancel

  • susan Reyea - 10/08/2012 - 7:04 pm

    These are just perfect with raw pizza dough in Publics , find them or ask for them , thee are easy and fun and and the fought keeps in the frezzee for weeks. Enjoy…ReplyCancel

  • Susan Reyes - 10/08/2012 - 7:10 pm

    Forgot to explain they are found in the Bakery dept at Publics. Or you can ask for frozen if not making right away.ReplyCancel

  • Victoria - 10/17/2012 - 11:46 pm

    This might be a silly question, but I’m new to any kind of cooking and I just need some sort of clarification. When you’re letting the bites rise (double in size) are you doing that by putting them until the oven or just letting them sit?ReplyCancel

    • Get Off Your Butt and BAKE! - 10/18/2012 - 8:49 am

      Hi Victoria,

      Cover them with a clean kitchen towel, or even saran wrap and let the balls of dough double in size….while sitting on your countertop.

      JonnaReplyCancel

  • Yii-Huei - 11/05/2012 - 1:35 am

    I’m thinking of making these soon because I LOVE soft pretzels, and have never made them before but wanted to try the bite size first. I was wondering though, could I make a variation of half whole wheat and half all purpose flour? Or that wouldn’t work? I’m fine with sticking to all purpose, but if I can use whole wheat, I think that’d be really great!ReplyCancel

  • Jill - 11/05/2012 - 4:36 pm

    I made these pretzel bites, the first time they were perfect and awesome, so delicious!!!! Second, Third, Fourth, Fifth, they are not working. What happened? They turn out doughy (almost like snot) in the middle and don’t plump back in the oven. I am lost, not sure what I am doing wrong. Any suggestions? I don’t add salt to the water, I grease my cookie sheets for them to raise, I let them double in size, bake at the normal temp and for the recommended time.ReplyCancel

    • Get Off Your Butt and BAKE! - 11/05/2012 - 7:08 pm

      Hi Jill,

      The only thing I can think of is that you left them in the water a bit too long.
      Make sure that they raise double in size as well, before the water bath.

      JonnaReplyCancel

  • Jessica - 11/08/2012 - 9:13 pm

    Do you think the rhodes bread dough would work the same as the rolls?ReplyCancel

  • Kim - 11/17/2012 - 5:22 pm

    I am making these tonight and I have waited 45 minutes and the dough does not look double in size to me??!!ReplyCancel

  • Jen - 11/21/2012 - 5:04 pm

    Just made these for an appetizer for Thanksgiving. I hope they last overnight. I just saw your comment that they are better served the same day as baked. I agree with another commenter who said they turned out much larger than I expected. When you called these “bites” I expected something bite-sized. These are at least 2-3 bites in size. More like mini-rolls. They turned out fantastic (both parmesan and cinnamon-sugar). Luckily, they are also SUPER easy so if they don’t taste as great tomorrow morning, I will whip up another batch. 🙂
    THANKS for sharing your wonderful recipes.ReplyCancel

  • Tracy - 12/22/2012 - 8:56 pm

    I made these a few months ago and they were great! I want to make them for a party so I need to do as much prep as i can…is it better to make them fully and reheat or can I boil than then cook a few hours later?ReplyCancel

    • Get Off Your Butt and BAKE! - 12/23/2012 - 1:37 pm

      Hi Tracy,

      These pretzel bites are best eaten the day you make them. They can be re-heated, but just won’t have the same punch!
      You also need to bake right after boiling them or they will wrinkle up.

      JonnaReplyCancel

  • Jenn - 01/05/2013 - 11:39 pm

    I thought the whole point of making pretzels was the baking soda in the water. Did I mess that in your recipe?ReplyCancel

  • Jo - 01/09/2013 - 5:34 pm

    Hi, I’m a little confused. I don’t have frozen bread dough where I am, so I looked up your pretzel dough recipe. With this one, you have to let it double in size but that one you don’t? And what if I make them with pizza dough.. Would I have let that double in size first? Any help would be appreciated! Thanks in advance. (sorry if this is a dumb question, I’m not much of a baker)ReplyCancel

    • Get Off Your Butt and BAKE! - 01/10/2013 - 5:40 pm

      Hi Jo,

      With the frozen (Rhodes roll dough – found in the freezer section of our grocery stores) you just thaw it-shape it- and let the balls of dough double in size.
      With homemade pretzel dough, you let the dough rise until double, then shape into pretzels and rise again until double in size.
      I hope this makes sense…if you’re still confused, email me.

      JonnaReplyCancel

  • Anna T - 01/13/2013 - 3:51 pm

    I’m making these a little ahead of time, for a get together tonight. What is the longest they can rise and turn out right? i don’t want to make them too early but i don’t want them to rise too long either.ReplyCancel

  • Melanie - 01/20/2013 - 3:10 pm

    So I couldn’t find the Rhodes brand, plus I like to make things from scratch, so I incorporated your recipe with the recipe from http://leecooks.blogspot.com/2012/02/homemade-pretzels.html?m=1
    They turned out amazing! I made 1/3 plain (salt only), 1/3 garlic butter with Parmesan (my husband’s favorite), and 1/3 butter with cinnamon sugar (my favorite). I made about half of the dough in little bite-size balls and half I rolled into 5 inch sticks. Both work well, but I like the balls a little better. Thanks for your recipe!ReplyCancel

  • Nancy Haynes - 01/22/2013 - 2:23 pm

    love your recepiesReplyCancel

  • Canadianbudgetbinder - 02/01/2013 - 1:18 pm

    I’m sure like all the rest of your fans they are saying, wow these look awesome! I’m making them for Super Bowl weekend with the boys! CheersReplyCancel

  • Nanci - 02/03/2013 - 2:49 pm

    I just made both the parmesan and the cinnamon sugar varieties. Oh my word…I cannot decide which is yummier! I used the Rhodes rolls regular size, since they didn’t have the Texas size. I just cut them in half instead of fourths and it worked fine. I did have to bake them almost 25 minutes at 375 degrees to get them to brown. They are delish and now I’m ready for the Super Bowl. Thanks for posting!ReplyCancel

  • Jackie Kraftchick - 02/22/2013 - 11:37 am

    The pretzel bites looks so good – I want to make a batch to take to my buddies at our scrapbooking crop tomorrow. I could only find the Rhodes dinner rolls not the Texas size. Should i just cut them in half? HELP!

    JackieReplyCancel

  • Jackie Kraftchick - 02/22/2013 - 11:46 am

    I should have read the comments first – I found the answer – thanks for sharing this.

    jackieReplyCancel

  • Alishia - 06/08/2013 - 10:07 am

    Add to the water 1T salt and 4T baking soda! This gives them the dark brown pretzel like crust. I’ve been doing this for a while and they come out much more pretzel like.ReplyCancel

    • Get Off Your Butt and BAKE - 06/08/2013 - 8:35 pm

      Hi Alishia,

      I often do this as well. When I did this post for Rhodes Rolls, I needed to follow their original. This does help give the top a beautiful golden color and a saltier taste!

      JonnaReplyCancel

  • Mari Lyn - 11/29/2013 - 10:53 pm

    Seventeen photos for a recipe that begins with frozen dough? You don’t think this might be a tad excessive?

    At some point adding photos — even pretty photos with pretty font — ceases to be a benefit to your readership. In fact, by illustrating all the steps and showcasing the alternative toppings you are confusing your audience. If you haven’t the language skills to explain how to layer a paper towel on top of a cloth towel, then you shouldn’t have a blog. If your readership is unaware of the difference between parmesan cheese and cinnamon, they are addle-minded and shouldn’t be left alone in the kitchen.

    Hi Mari Lyn,

    You must have a lot of time on your hands!

    JonnaReplyCancel

    • Stephanie - 01/28/2014 - 7:36 pm

      Mari Lyn, that was just down right mean. YOU are the one who should just skip this blog and move on. I really appreciate the step by step illustrations and being able to read through the comments to find answers to my questions. And by the way, I am a really good cook! Thanks Jonna!ReplyCancel

  • Melissa - 12/12/2013 - 2:40 pm

    These were so wonderful! I really enjoyed the step by step pictures because it helped illustrate the process and I could then compare my food to (what it should look like)yours. These turned out amazing! I am bringing them to two parties and can’t wait! I love your blog! Keep doing what you are doing! Haters gonna hate.ReplyCancel

  • Heather Haugen - 01/25/2014 - 4:52 pm

    My family loved the cinnamon and sugar bites! Thanks for the recipe!

    Heather 🙂ReplyCancel

  • Bre - 03/21/2014 - 10:34 am

    I only have the regular sized rolls can I use those instead of the Texas sized rolls? Maybe cutting them in twos instead of fours?ReplyCancel

  • Lindsay - 11/26/2014 - 1:37 pm

    Any way to keep these warm while served?ReplyCancel

O.K . . . if we have to, it’s time to get our game on! You could do it this way. Believe me now? . . . this will seal the deal! Rhodes . . . you should hire me! Come on get off your butt and make these. It’s a snap . . . SWAP […]

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  • Justine - 02/05/2010 - 11:23 pm

    Your pics and directions are fabulous. Yum!ReplyCancel

  • Bergamot - 02/06/2010 - 7:02 am

    The knots look glamorous and really tempting. The step by step directions are kinda nice and cute.ReplyCancel

  • Kat - 02/06/2010 - 10:25 pm

    Genius…I seriously love your blog.ReplyCancel

  • Brandi - 02/06/2010 - 11:10 pm

    Yum! I would gladly trade the remote for one of those. I better not make them though, because I am not sure i could stop at just one!!! I love all the cute comments on the pictures. I am not sure that sitting in a bowl of butter is considered skinny dipping though, I would say more like Chunky dunking!!!ReplyCancel

  • Bo - 02/11/2010 - 5:25 am

    oh my…those look great and easy. I love anything with cinnamon in it!ReplyCancel

  • Camille - 08/28/2010 - 7:59 pm

    Just made these. My husband loves me even more & they are absolutely WONDERFUL!! So much easier than the 4 hour process my homemade recipe calls for and just as good- if not better!ReplyCancel