This post is sponsored by Rhodes Bake-N-Serv.

Have you seen bagel balls at a popular coffee place around the country? You can now make them at home…no yeast and no mixing of flour! Just six ingredients or less depending on what your favorite bagel toppings are!

These little bagel balls are so popular because they taste amazing and they are an easy on the go breakfast or snack, essentially it's a cream cheese filled bagel, think bagel balls stuffed with cream cheese.

Can you see the cream cheese? No need to slice your bagel or spread cheese on it because it's cream cheese stuffed bagel bites!

Can you freeze stuffed bagel bites?

You can totally freeze bagel bites after making them. I put them in a zippered plastic bag. Always label when you're freezing food, add the date and what's in the bag! (This makes your life easier later on!)

To reheat them, I defrosted them in the refrigerator overnight and heated them up in the oven at 350 degrees F for about 5 to 6 minutes.

Ingredients for making stuffed bagel bites

• Rhodes Bake N Serve Yeast Dinner Rolls (these are located in your grocer's freezer section)
• cream cheese
• baking soda
• one egg white
• your favorite bagel toppings (I used sesame seed, everything bagel seasoning and shredded asiago cheese)

I love love Rhodes frozen Yeast Dinner rolls, I have made pretzel rolls with them as well as cheddar cheese cloverleaf rolls. I have baked them up according to the directions on the back of the bag and used the rolls as slider burger rolls and buns for pulled pork sliders too!

How to make stuffed bagel bites

Spray a baking sheet with nonstick cooking spray and place frozen Rhodes Bake N Serve Yeast Dinner Rolls on it.

Spray a sheet of plastic wrap with the cooking spray and allow the rolls to defrost for 2 hours on the counter.

Cut up the cream cheese into four even pieces and cut each piece into 4 more pieces.

One by one, cut each roll in half using kitchen shears.

Flatten just a little bit (as pictured above).

Place a piece of cream cheese in the middle.

Wrap the dough around it and keep pinching the dough to seal it. Be sure to seal it up nicely so the cream cheese doesn’t burst out of the bagel balls while baking.

Allow the rolls to rest on the same prepared baking sheet for 45 to 60 minutes (rewrap with the sprayed plastic wrap).

Bring a pot of water to a boil. Heat your oven to 400 degrees F.

Once it’s boiling, carefully add the baking soda. Turn the heat down to medium. The water needs to be hot but it’s better if it’s not continually boiling for this next step.

Add a few rolls at a time to the pot and allow to cook for 15 to 30 seconds.

Remove with a slotted spoon and drain on a paper towel lined plate or baking sheet.

Add rolls to a parchment paper lined baking sheet.

Brush each roll with the beaten egg white. Add toppings to each bagel bite.

I used sesame seed on a few. Everything bagel seasoning on some of them.

And shredded Asiago cheese.

After baking for 17 to 18 minutes, here's how they look!

Make sure to allow them to cool for at least 10 minutes before trying them.

These cream cheese stuffed bagel bites make me smile!

These little bagel balls stuffed with cream cheese are wonderful! They are so easy to make!

Okay, add it to your to do list, to get Rhodes frozen Yeast Dinner Rolls from the store and make these bagel bites soon! This week!

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Stuffed Bagel Bites Recipe

Servings 16 bagel bites

Ingredients

• 8 Rhodes Bake N Serve Yeast Dinner Rolls
• 4 ounces cream cheese cut into 16 evenly sized pieces
• 1 Tablespoon baking soda
• 1 egg white beaten

Bagel Toppings

• Sesame seed
• Everything bagel seasoning
• Shredded asiago cheese

Instructions

• Spray a baking sheet with nonstick cooking spray and place frozen dinner rolls on it. Spray a sheet of plastic wrap with the cooking spray and allow the rolls to defrost for 2 hours on the counter.
• Cut up the cream cheese into four even pieces and cut each piece into 4 more pieces.
• One by one, cut each roll in half and flatten just a little bit. Place a piece of cream cheese in the middle and wrap the dough around it and keep pinching the dough to seal it. Be sure to seal it up nicely so the cream cheese doesn’t burst out of the bagel balls while baking.
• Allow the rolls to rest on the same prepared baking sheet for 45 to 60 minutes (rewrap with the sprayed plastic wrap)
• Bring a pot of water to a boil. Heat your oven to 400 degrees F.
• Once it’s boiling, carefully add the baking soda. Turn the heat down to medium. The water needs to be hot but it’s better if it’s not continually boiling for this next step.
• Add two to three rolls at a time to the pot and allow to cook for 15 to 30 seconds. Remove with a slotted spoon and drain on a paper towel lined plate or baking sheet.
• Add rolls to a parchment paper lined baking sheet. Brush each roll with the beaten egg white. Add toppings to each bagel bite.
• Bake at 400 degrees F for 17 to 18 minutes.
• Allow the rolls to cool for at least 10-15 minutes before enjoying.

Notes

Notes:

You can freeze these and enjoy later! Freeze them in a zippered plastic bag. Defrost in the refrigerator overnight and reheat in a 350 degrees F oven for a 5 to 6 minutes.

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Stuffed Bagel Bites appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

What's perfect for summer? A light and fresh cold noodle dish and citrus right? These orange sesame noodles with vegetables fit that bill!

They are light and easy to make! You can use soba noodles or thin spaghetti, whichever you prefer!

I love cooking and baking with Florida orange juice. Did you know it was so easy to cook with? (If you missed out my orange tres leches cake…you need to check it out!)

Prep the veggies.

Boil the noodles and then parboil the veggies.

I like these noodles cold, so refrigerate the noodles and the vegetables.

Mix up the sauce…

then add the Florida orange juice!

Whisk it all together!

Mix the vegetables up with the noodles.

What I love about this dish is that you can make it ahead! If you do make it ahead, don't add the sauce until you're ready to serve.

I can't wait for you to make this…I know you'll love it!!!

Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow Florida Orange Juice on Facebook, follow on twitter and on instagram!

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Orange Sesame Noodles with Vegetables Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound soba noodles or thin spaghetti cooked al dente according to package instructions
• 2 carrots peeled and sliced at an angle
• 1 broccoli head cut into bite-sized florets
• 1 red pepper sliced and then cut in thirds
• 1/2 cup snap peas
• 1 garlic clove peeled and minced
• 1 teaspoon sesame oil
• 2 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons sriracha
• 1/4 cup orange juice
• 1 green onion sliced
• sesame seed to garnish

Instructions

• Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
• Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
• Place the cooked vegetables in the refrigerator while you prepare the sauce.
• Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
• Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.

Notes

Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Sesame Noodles with Vegetables appeared first on The Little Kitchen.

You guys, it's spring!! Time for picnics and just plain enjoying the outdoors! For spring, I love love pasta salads.

So when Hidden Valley® Ranch and Walmart reached out to work together, I knew I wanted to make a pasta salad with Hidden Valley's new Sriracha Ranch dressing…so perfect, right?

I bought all of my ingredients at Walmart, it's a great place to get ingredients to make delicious meals.

First, grill two ears of corn. I love grilled corn in pasta salad!

Cut up your red pepper.

Dice it up for the salad.

Love love, grape tomatoes…quarter these up for the salad.

Dice up half of a cucumber.

After the corn is grilled, cut off the kernels for the salad.

Set up all of your ingredients.

Including the Hidden Valley Ranch Sriracha dressing, one of their new dressings they just launched. It tastes like the ranch dressing you know and love and at the end, you get a kick with the sriracha!

Check out their other new Ranch dressings: Buffalo, Honey BBQ and Cilantro Lime, all available at Walmart!

Combine the corn, red pepper, onion and cucumber in a large mixing bowl. Mix in the pasta too.

Then, add the Hidden Valley Ranch Sriracha dressing.

Mix it together, add the tomatoes and mix again. Refrigerate for at least 30 minutes. After refrigerating, remove the pasta and mix it again. You might need to add more dressing at this point.

Serve the pasta salad with sliced green onions, sesame seeds and lime wedges. This is the perfect salad for a picnic, a potluck or a great side for a weekend meal. You will LOVE it, I just know it!

To try this sriracha dressing and Hidden Valley Ranch's other new dressings: buffalo, honey BBQ and cilantro lime…be sure to check out this coupon (psst! it's a coupon for $0.75 off any 12 oz or 16 oz bottle of Hidden Valley Ranch)!

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Sriracha Ranch Pasta Salad Recipe

Ingredients

• 12- ounce package tri-color rotini pasta cooked according to package instructions
• 2 ears of fresh corn uncooked
• 1 red pepper chopped
• 1/4 red onion diced (about 1/2 cup)
• 1/2 cucumber chopped (about 1 cup)
• 1/2 cup Hidden Valley Ranch Sriracha dressing plus additional for serving
• 1 lime cut into wedges
• 8 ounces grape tomatoes quartered
• 3 green onions sliced
• 1 Tablespoon sesame seeds

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the pasta. After the pasta cooks, set it aside and allow it to cool.
• While the water is boiling, heat a grill pan on medium hight for 5 to 7 minutes. Cook corn for 4 to 5 minutes on each side, about 10 to 12 minutes. (Being careful not to burn the corn.) Allow to cool on a plate and then cut the kernels off.
• Prep your other vegetables.
• In a large mixing bowl, add corn, red pepper, onion and cucumber. Mix together well with a rubber spatula. Add pasta and mix together. Add Hidden Valley Ranch Sriracha dressing and mix together. Squeeze a couple of lime wedges into the bowl with the pasta salad.
• Add to the bowl with the pasta salad, grape tomatoes and mix well. Refrigerate the pasta salad covered for at least 30 minutes.
• Before serving, mix the pasta salad and add more Hidden Valley Ranch Sriracha dressing if necessary. Serve the pasta salad with green onions, sesame seeds and lime wedges.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

The post Sriracha Ranch Pasta Salad appeared first on The Little Kitchen.