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
•