Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted vegetables for dipping.
Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted veggie sticks like carrots and celery.
Place donut in a small serving bowl.
Put a scoop of ice cream in the middle of the donut.
Next, pour a little chocolate sauce on top and sprinkle with some nuts.
n the side of each donut with the pastry tip and
mall ice cream scoop. Fry donut holes until golden brown, about
ivide batter equally into two donut bundt pans.
Bake for
With white icing, fasten two sizes powdered donuts together. Add donut hole for the head. Faces and buttons are made with Cake Mate gels. The chocolate covered cherry hat is attached with Cake Mate chocolate icing. Make arms with pretzels.
Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper.
Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally.
Serve warm with Snack Factory(R) Pretzel Crisps(R).
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory(R) Pretzel Crisps(R).
ombos are:
double chocolate donut, fudge ripple ice cream,
artini glasses.
Add 4 donut holes to the espresso mixture
il to use in other recipes. Mash the cloves and set
Slice donut in half width-wise to
ell.
Pipe the donut batter into donut molds.
Bake 350F
unch with a 2-inch donut cutter (or a 2-inch
Preheat Donut Bites machine for 5 minutes.<
ater); stir until runny. Spread donut tops with icing. Before icing
Preheat oven to 350 degrees.
Spray a 12 hole mini muffin pan with butter flavored cooking spray.
In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
Add egg, skim milk and vanilla extract.
Mix well to combine.
Drop by spoonfuls into prepared muffin pan.
Bake for 14 to 16 minutes.
Place muffin pan on a wire rack and cool for 10 minutes.
Remove balls from pan.
In a ziploc plastic bag, combine sugar coating ingredients and place warm donut balls in 2 or 3 at a time and shake to coat.
Preheat stove on medium (about 6 on a scale of 1-10).
Open can of biscuits and squash or roll each biscuit until it is about 1/4 of an inch.
Cut each thin biscuit in half (half moons), then cut each half into thirds.
Mix sugar, cinnamon, and nutmeg in a bowl.
Drop the biscuit pieces into the oil until they are golden brown. They will puff up, so make sure they aren't crowded in the pan.
Coat the donut pieces in the cinnamon sugar.
Mix butter and sugar until light and fluffy.
Blend egg yolks, flour and vanilla into the first mixture.
Gradually add the butter-egg mixture to the boiling water.
Cook slowly until thickened.
Add nutmeg.
Stir well.
Remove from heat.
Pour over donut pudding which is served in cereal-type bowls for each serving.
Two to three heaping tablespoonfuls of donut pudding makes a nice serving.