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That one sounds good and different. Could go with the 30 minute chicken. Put it in the microwave while the chicken is resting.quiltchef said:I also take sliced carrots--with Mandolin slicer or crinkle cutter--put in small over stoneware for one serving--microwave 3-4 minutes with 1 tsp butter and cinnamon sprinkles. Yummy cooked carrots.
I agree. I may have to sacrifice, too.raebates said:Great googly moogly! Those sound wonderful. I just may have to make the sacrifice and try these, you know, just to be sure they're good enough to serve to my customers. Oh, the sacrifices I make for my business. :chef:
JAE said:Just found this recipe. Haven't tried it, but I'm willing to try it soon! Let me know if you try it, and I'll let you know when I try.
Crescent Caramel Swirls
INGREDIENTS
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar (substitute caramel or cinnamon sprinkles for 1/4-1/2 cup of the brown sugar or go 1/2 and 1/2)
1 tablespoon water
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
DIRECTIONS
1. Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
2. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3. Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
Here's the link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=12364
Ginger428 said:I got this off here, forgot who....Sooooooooooo Simple!!!
oven 350
1 box carrot or spice cake mix
1 15oz can of Pumpkin ( not pumpkin pie mix)
mix together, with small scoop put into mini muffin pan ( makes 2 batches) unless you have 2 pans.
RaggedyAunt said:Ginger: Just to clarify--only those 2 ingredients, and NOT the oil, water and eggs called for in the cake recipe? Thanks!
Tammy
Ginger428 said:I got this off here, forgot who....Sooooooooooo Simple!!!
oven 350
1 box carrot or spice cake mix
1 15oz can of Pumpkin ( not pumpkin pie mix)
mix together, with small scoop put into mini muffin pan ( makes 2 batches) unless you have 2 pans.
before putting in the oven, put a generous amount of cinnamon sprinkles on each one. ( I put them in a prep bowl & sprinkle using my fingers) I bet those new pinch bowls would work GREAT here)
in the oven for about 10-12 minutes & they are done!!!:chef:
Caramel or Cinnamon Sprinkles are a delicious topping made from caramel or cinnamon sugar that can be added to a variety of baked goods, such as cookies, cakes, and pastries.
Yes, both the Caramel and Cinnamon Sprinkles are gluten-free, making them a great option for those with dietary restrictions.
The Caramel Sprinkles are made from melted caramel that is cooled and then broken into small pieces. The Cinnamon Sprinkles are made from a combination of sugar and cinnamon that is mixed together and then crumbled into small pieces.
While Caramel and Cinnamon Sprinkles are typically used as a sweet topping, they can also add a unique flavor to savory dishes such as roasted vegetables or grilled meats. Use them as a finishing touch for a touch of sweetness and crunch.
To maintain their freshness and texture, it is best to store Caramel or Cinnamon Sprinkles in an airtight container at room temperature. They can also be stored in the refrigerator for longer periods of time.