To make 10 donuts and doughnut holes, you’ll need:
* 1 can buttermilk biscuits
* 1/2 – 1 cup vegetable oil
* cinnamon / sugar mix
* powdered sugar
* chocolate frosting & sprinkles (optional)
Pour the oil in a pan and place over medium heat. Arrange all of the biscuits on a plate or cutting board. Use a small circle-shaped cutter to press firmly while rotating to carefully remove the centers from the dough. The center of the wreath from my Christmas cookie cutter collection was just the right size.
Place 5 of your donuts in the heated oil. Watch very closely, because they only take a few short minutes to fry. Flip them over as soon as they turn a nice golden brown color, and repeat this process with all sides of your donuts. Place them on a paper towel to cool. The little donut holes can be cooked all at the same time, however they finish cooking very quickly so don’t let them burn!
Sprinkle your donuts with a generous coating of cinnamon/sugar or powered sugar. You can also place them into a sandwich bag in each mixture to coat evenly, if you prefer.You can also spread the tops with chocolate frosting and dipping them into candy sprinkles (or nuts)
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Prep Time:1 hour
Total Time:1 hour
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1/3 cup orange decorator sugar crystals
- 14 twisted butter-flavor pretzel sticks, broken in half
- 1Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
- 2Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
- 3Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Prep Time:5 minutes
Total Time:3 hours 10 minutes
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 1/4 cups evaporated milk or half and half
- 2 eggs, beaten
- 1 Pillsbury® Pet-Ritz® frozen deep-dish pie crust
- 1Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
- 2Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
Cinnamon toast crunch bars!
- 1/4 cup butter
- 4 cups miniature marshmallows
- 4 1/2 cups Cinnamon Toast cereal
- 1Spray an 11X17 or 9X9 pan with cooking spray.
- 2In a large pot melt better over low heat. Add marshmallows and cook over medium-low heat until marshmallows are completely melted.
- 3Once marshmallows are melted, remove pot from heat and add cereal to the pot, stirring to coat.
- 4Press into prepared pan and cool. Cut into bars and serve.