Adapt-a-Recipe: Sandwich Maker Donuts (Chocolate/Cinnamon Sugar)
SANDWICH MAKER DONUTS (Chocolate/Cinnamon): Adapt-a-Recipe
Serves 6 (depending on how hungry you are...)
Prep Time: 20 minutes
Cook Time: 20 minutes
1/3 Cup Butter (melted)
3/4 Cup Sugar
1 Egg
1/2 Tsp Salt
1 1/2 Tsp Baking Powder
1/2 Tsp Nutmeg
1/4 Tsp Cinnamon
2 Cups Flour
3/4 Cup Milk
2 Tbsp Cream Cheese
Dipping Option #1: Chocolate
3/4 Cup Ghirardelli Chocolate Dark Melting Wafers
Dipping Option #2: Cinnamon Sugar
1/2 Cup (1 Stick) Butter
3/4 Cup Sugar
1 Tsp Cinnamon
Stir together melted butter and sugar. Mix in the egg. Add the salt, baking powder, nutmeg, and cinnamon. Next comes the flour. Stir after this, but the batter will be really thick until you add the milk. Whip the cream cheese in a separate bowl and then combine with the rest of the batter. Drop batter by 1/3 cup into a cold sandwich maker that is greased with cooking spray. Cook until the indicator light changes color or for approximately 5 minutes. (It is better to over-cook a little than undercook them or they will stick to the sandwich maker and be a pain to peel off of the cooking plates.) Carefully take the donuts out of the maker with a knife or fork, and place on a rack or tray to cool. Cut in half if desired and dip in either of the toppings before transferring to wax paper to cool completely, or just to have a temporary place to set them before they get gobbled up by your friends.
For the chocolate, dunk half way, or completely into the chocolate.
For the cinnamon sugar version. Fully immerse the donuts in a separate bowl with the melted butter and then dip in the cinnamon sugar mixture which should be in a different bowl or shallow pan.
These are best eaten fresh, but left-overs are never usually an issue.
dormdishes.com
How to make a chocolate fudge bumpy cake
This cake has the tripe threat of a delicious devil's food chocolate cake, covered with bumps of creamy frosting and smothered in a delicious chocolate fudge. This 100 year old cake is the invention of Sander's Bakery from Michigan.
This cake would be KILLER with this cake recipe:
Printable recipe here:
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WHAT'S FOR DINNER? | EASY WEEKNIGHT MEALS | PLUS A DESSERT!! | NO. 57
I'm so glad to have another What's for Dinner video for you this Friday! We haven't been cooking a lot this summer, but when we do I like to make super easy dishes and today I've got 5 recipes for you (including a DELICIOUS dessert)!! If you are looking for easy weeknight meals, you've come to the right channel. I hope you'll subscribe before you leave! Thanks for watching!
The egg cooker I mentioned is in my Amazon store here -
Want to submit a Subbie Supper recipe to be featured in an upcoming What's for Dinner video? CLICK HERE:
0:00 Introduction
0:30 Fiesta Chicken Casserole
5:58 Deviled Egg Potato Salad
9:50 Awesome Sauce Chicken
10:39 Subbie Supper: Sweet and Sour Green Beans
17:14 Chocolate & Peanut Butter Pudding Pie with Bananas
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THIS WEEK'S RECIPES:
FIESTA CHICKEN CASSEROLE:
*I skipped the individual spices and used my homemade taco seasoning.*
TACO SEASONING RECIPE: (I got this from @A Country Life )
1.5 cups chili powder
1/4 cup kosher salt
2 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp cumin
I store mine in a mason jar. :)
DEVILED EGG POTATO SALAD:
AWESOME SAUCE CHICKEN:
SWEET AND SOUR GREEN BEANS *Subbie Supper* Submitted by Jayma:
2 cans french style green beans, drained (I couldn't find these and used Italian cut instead)
1 med. onion, chopped
8 slices bacon, chopped
6 Tbsp white vinegar
6 Tbsp white sugar
In skillet, cook bacon and remove leaving the bacon grease in the skillet. Add vinegar, sugar and onions. Cook until translucent. Add green beans and heat through (I recommend putting a lid on if letting them hang out for a bit.) Before serving, add bacon on top!
CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS:
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WHAT'S FOR DINNER? EASY WEEKNIGHT MEALS PLUS DESSERT
#whatsfordinner #easydinner #mandyinthemaking
Chicken Zucchini & Goats Cheese Recipe - Breast Boneless Courgette oven baked
Chicken Zucchini & Goats Cheese Recipe - Breast Boneless Courgette baked
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Taco Bell Diablo Tortilla Chips, Spicy Honey Mustard Combos, Jositos Wildfire Chili & Lime Review
This is a taste test/review of the Taco Bell Diablo Tortilla Chips, Spicy Honey Mustard Combos and Jositos Wildfire Chili & Lime.
* The Taco Bell Diablo Tortilla Chips were $1.99. 1 oz. (28g/About 11 chips) = 140 calories
* The Spicy Honey Mustard Combos were $2.99. 1 oz. (28g/About 9 pieces) = 130 calories
* The Jositos Wildfire Chili & Lime were $1.79. 1 oz. (28g/About 12 pieces) = 160 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
Dunn Family Bloopers Part VII
Small Bites: Crab Dip
HOT LUMP CRAB DIP
8 ounces whipped cream cheese with chives
2 tablespoons heavy cream
3 tablespoons grated Bermuda or sweet onion (optional)
2 teaspoons bottled horseradish
½ -1 teaspoon Old Bay Seasoning
4 ounces sharp Cheddar cheese
1 pound fresh lump crabmeat, undrained, cleaned of shells and cartilage
Japanese crab crackers (found at Asian markets), for serving
Vegetable oil for frying crackers
Fresh chives, snipped (optional)
In a large mixing bowl, blend the cream cheese and cream until smooth.
Mix in the onion, horseradish, Old Bay and Cheddar cheese.
Stir in the crabmeat and its juices.
Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake at 375 degrees until bubbly, 10-12 minutes.
Meanwhile, using a wok, heat enough oil to fry the crab crackers. They start as thin wafers and puff up when they hit the oil. Drain puffed-up crackers on paper towels and sprinkle with additional Old Bay seasoning, if desired.
When dip is bubbly, garnish with snipped chives if desired and serve immediately with Japanese crab crackers.
Prep time: 20 minutes
Cook time: 10-12 minutes until golden brown
4-6 servings
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