For Angela

http://www.foodnetwork.com/recipes/food-network-kitchens/fro-cro-dough-recipe.html?adbid=10152745250161727&adbpl=fb&adbpr=20534666726&short_code=2txn1&soc=socialfnvideo_20150419_43995936

Neutral-flavored oil, for frying
1 tube store-bought croissant dough, defrosted
All-purpose flour, for dusting, optional
Store-bought glaze
Store-bought pastry cream
Special equipment:
One 3- to 4-inch round cookie or biscuit cutter
One 1-inch round cookie or biscuit cutter
Deep fry thermometer
Long thin pastry tip

Directions
Fill a deep, wide pot halfway with neutral flavored oil and heat to 350 degrees F.

Place the croissant dough on a gel board or over bench flour to keep from sticking.

Cut out doughnut shapes using the round cutters. Keep the dough from the holes and scraps, you can fry these too.

Refrigerate the dough for 10 to 15 minutes so that it is firmer and easier to work with.

Gently drop the chilled fro cro-doughs and scraps into the hot oil, making sure that you don't crowd the pot. Fry until cooked through and golden, 3 to 4 minutes per side. The scraps will take less time.

Once the doughnuts are cooked, place them on a paper-towel-lined plate to drain the oil. Allow to cool. Then dip the top part in the glaze.

Place the thin pastry tip in a plastic or pastry bag. Then fill with pastry cream and snip the tip with some scissors. Fill the fro cro-dough's with pastry cream in 3 spots, rotating to get an even fill. Glaze and fill the scraps as desired.

From Food Network Kitchens

Finding dough

http://jabfoods.com/food-service/croissant-frozen-dough/

Jalapeno Deviled Eggs

• 6 hard boiled eggs, peeled
• 2 tablespoons mayonnaise 
• 2 tablespoons yellow mustard
• 3 tablespoons cheddar, shredded finely
• 1/4 cup jalapenos (pickled, fresh or roasted), diced finely
• 1/4 cup bacon, cooked and crumbled finely
• 6 tablespoons cheddar, shredded finely

• Cut the eggs in half, scoop the yolks out, mash the yolks and mix with the mayonnaise, mustard, cheddar, jalapenos and bacon and place a tablespoon of the mixture back into the holes left by the yolks in the eggs.
• Sprinkle on remaining cheddar, place on a baking sheet and broil until the cheese has melted.
• 
  

Bacon Cheddar Deviled Eggs

• 12 Hard boiled eggs
• 4 slices Bacon (cooked & crumbled)
• 2 tablespoons Cheese, finely shredded
• 1 Green Onion (finely chopped)
• 1 cup Mayonnaise
• 1 tablespoon Mustard

• Cook bacon {we like to cook bacon in the oven}
• Slice hard boiled eggs length-wise and scoop out yolks, place yolks in a mixing bowl.
• Mash yolks and mix in the bacon,cheese, green onion,mayonnaise,mustard and black pepper.
• Spoon or pipe the mixture into the egg whites.
• Refrigerate until serving.
• ¼ teaspoon black pepper
• 
  

Krispy S'mores

10 oz miniature marshmallows

¼ cup butter (plus more for greasing)

5 cup Rice Krispies cereal

¾ cup graham cracker crumbs

7 oz jar marshmallow creme

6 Hershey's chocolate bars

Preheat oven to 200 degrees.

Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.

Combine marshmallows and one quarter cup of butter in a microwave-safe bowl.

Cover and heat on high for 30 seconds, stir. Repeat until completely blended.

Stir in cereal and graham cracker crumbs.

Press mixture into prepared pan.

Spread marshmallow creme on top using an offset spatula.

Place Hershey's bars on top of the marshmallow creme.

Place in oven for two minutes. Use a spatula to spread the softened chocolate.

Let cool for 10 minutes.

Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.

Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.

Slice and serve!

Mashed Potato Bacon Bombs

http://www.savorystyle.com/blog/food/mashed-potato-bacon-bombs

2 cups leftover and chilled Mashed Potatoes
Bacon..one slice per Bomb
1 Egg
1/2 cup Dry Bread Crumbs
Cheddar Cheese cut into 1″ chunks (one chunk per Bomb)
Salt and Pepper to taste
Skewers or toothpicks
Oil for frying~  I used Canola
Sour Cream and toppings for dipping
1) In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.

2) Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk…

3) Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs. Fry them up in the oil (350 degrees, until they're evenly golden...

4) Let the drain on some paper towel .

5) Serve them with Sour Cream, and serve them warm so they explode! ~Enjoy! :)

General Tso's Chicken

Must try this.

http://www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html

Gingerbread House Recipe and Instructions

1c butter, room temperature
1 c light brown sugar, firmly packed
1/2 t lemon peel
1/2 t orange peel
2 t cinnamon
1 t ginger
1 c dark corn syrup or golden molasses (I use molasses)
2 eggs, beaten
6 c flour (approximately)
1/2 t salt
1 1/2 t baking soda

Decorative Icing, recipe follows
2 c granulated sugar for joining parts, instructions below

Cream butter with sugar until light and fluffy.
Mix in peels and spices.
Bring corn syrup or molasses to a BOIL and stir into butter mixture until thoroughly blended.
Beat in eggs.
Sift 4 cups of flour with sale and baking soda
Add flour to the mixture and stir well.
Use as much of the remaining flour as necessary to give a dough smooth enough to roll but one that is still very soft and pliable.
Roll in plastic wrap and chill for 1 hour.

Cutting out pattern:
Divide dough into several sections and roll each out on a lightly floured board to 1/4" thickness.  CAREFULLY SLIDE ROLLED DOUGH ONTO 2 large lightly greased baking sheets.  Place paper patterns on dough and cut around them, being sure to cut TWO of each piece.  This pattern is simple but you can cut out windows, add doors and shutters or anything else you like.  If you do not cut out doors and windows, they can be drawn in with the frosting or make with candy.

Bake in 350 degree oven for 15-18 minutes or until pieces are an even golden brown.  Remove smaller pieces first if they brown sooner.  Cool on a rack.  Meanwhile make icing.  Decorate the sides, front and back of the house.  The roof will be decorated after the house is assembled.

Decorative Icing (Royal Frosting)
1 box powdered sugar (1 pound)
2 1/2 T meringue powder
1/4 c warm water
1/2 t vanilla

Put all ingredients in a small mixing bowl.  Beat on low speed until moist.  Then on high speed for 5 minutes or until frosting is stiff and holds a peak.
Note: If frosting becomes soft and loses it's peak put it back int eh mixing bowl and beat again until stiff.  Also keep a moist towel over the portions of icing you are not using to help keep it from drying out.

Joining parts:
Melt 2 cups of sugar in a heavy bottom, 12" skillet over low heat.  Stir constantly.  When sugar is all melted, turn temperature to warm.  Dip edges to be attached into melted sugar and QUICKLY join sections together.  Hold a few seconds as it dries.

Note:  DO NOT ADD WATER TO SUGAR!