My family loved these donuts! They were super simple to make as well! I used canned biscuit dough, cut out the centers with small star cutters and then fried them a couple of minutes each side in vegetable oil. I made a glaze of a 1/2 cup of powered sugar, a squirt of lemon and a couple of tablespoons of milk.
I hope everyone has a very Happy New Year 2019!
Make a separate e-mail address for coupons, product newsletters and sample requests. This way your coupons can be easily accessed as they will be separated from your personal email address.
• 2 cups cooked white rice, cooled (sticky rice is best)
• 1/2 cup grated Parmesan
• 2 eggs
• 8 small cubes fresh mozzarella
• 1 cup Italian-style breadcrumbs
• Vegtable oil, for frying
• 1 cup marinara sauce
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each rice ball by taking a small portion of the mixture, squeezing it very firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 rice balls.
Whisk together the remaining 2 eggs. Dip each rice ball in the eggs and then in the breadcrumbs, shake off any excess.
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to cover half of the rice balls.
Once the oil reaches 375ºF, add 2 or 3 of the rice balls to the pot and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove the fried rice ball from the pot and transfer them to a paper towel-lined plate. Repeat the frying process with the remaining rice balls.
Serve the rice balls warm topped with a side of warm marinara sauce and parmesan cheese. Serve with additional marinara on the side.
1 cup unsalted butter, softened
2 cups sugar
2 1/2cups all purpose flour
1 lemon, zested
3 tablespoons of freshly squeezed lemon juice
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla yogurt
12 ounces of fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the flour baking soda and salt. Mix in the lemon zest and set aside.
With an electric or stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. (This will prevent them from sinking to the bottom.) Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
1 box of Devils Food Cake mix
1/3 cup vegetable oil
2 teaspoons vanilla
Powdered sugar (for rolling)
Heat oven to 350°F. Mix dry cake mix, oil, eggs and vanilla with until dough forms.
Refrigerate dough 30-60 minutes. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
Bake 9 to 11 minutes. Cool 1 minute and move to cooling rack.