Easy Made Doughnuts

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Test oil with doughnut hole. Oil is ready when it sizzles and bubbles around the doughnut hole's edges. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Press both sides of each doughnut into cinnamon sugar mixture. Serve warm.

Ice Cream Flavors

These flavors go with the 2 ingredient Ice Cream Recipe:

Cinnamon Bun Ice Cream
3 tablespoons butter, melted
1/2 tsp ground cinnamon

Add in with the condensed milk before you fold in the whipped cream.

Nutella Peanut Butter Chip Ice Cream
3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips
Cut out vanilla.

Fudge Swirl Ice Cream
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor
Whisk together sweetened condensed milk and chocolate ice cream topping (cut out vanilla) and then fold in
whipped cream. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Andes Mint
1 tsp of mint extract
chopped Andes mints 

Apple Crisp

Apple pie filling

crushed up cinnamon graham cracker

 

You get the picture! If you make a fun flavor post it!

Two Ingredient Ice Cream

2 Ingredient Ice Cream
Recipe from Eagle Brand
Ingredients
4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract
Instructions
Ice Cream Machine:  Combine all ingredients in a mixing bowl and mix well.  Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.

Freezer Method:  Omit half and half.  Combine sweetened condensed milk and vanilla in large bowl.  In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form.  Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions.    Fold until well combined.  Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing for both methods.  Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Shrimp Cabonara

What You Need

1/2 lb. spaghetti, uncooked

4 slices Bacon, chopped

1 lb. uncooked deveined peeled large shrimp

1 cup  frozen peas

1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/4 cup  Grated Parmesan Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD shrimp to reserved drippings; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min. or until heated through. DRAIN spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

What You Need

1 pkg. (2-layer size) spice cake mix

1 cup Sour Cream

1 can (15 oz.) pumpkin

1/4 cup  oil

3 eggs

1 pkg.  (8 oz) Cream Cheese, softened

1/4 cup butter, softened

1 tsp.  vanilla

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp.  ground cinnamon

Make It

HEAT oven to 350ºF. BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups. BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely. BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes. Store in the refrigerator.