Compiled Recipe – Sugared Donut Bites

Sugared Donut Bites

* 1 cup Pure Wesson Vegetable Oil
* ¼ cup granulated sugar
* 2 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 2 tbsp. hot water
* 5 seconds Reddi-wip Original Dairy Whipped Topping (about 2 cups), divided
* 1 pudding cup (3.25 oz. each) Snack Pack Vanilla Pudding
* 2 tbsp. seedless strawberry jam, melted
* 3 drops red food coloring
* 1 pkg (7.5 oz. each) refrigerated buttermilk biscuit dough (10 count), cut in half

1) Heat oil (or enough for 1/2-inch depth) in 10-inch skillet over medium heat to 350°F.

2) Meanwhile, place sugar in shallow dish. Stir together cocoa mix and water in small bowl. Add 2-1/2 seconds Reddi-wip (about 1 cup); stir until smooth. Whisk together pudding and jam in another small bowl. Add remaining 2-1/2 seconds Reddi-wip (about 1 cup) and food coloring; stir until blended.

3) Carefully place half of biscuit pieces in skillet; cook about 30 seconds on each side or until golden brown. Remove from skillet; drain on paper towels. Roll pieces in sugar until coated. Repeat with remaining biscuit pieces. Serve with sauces on the side.



Compiled Recipe – Hot Chocolate Churro Bites

Hot Chocolate Churro Bites

* 3 cups Pure Wesson Canola Oil
* 1 envelope (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 3 tbsp. granulated sugar, divided
* 1 ¾ cup original baking mix
* 1 tbsp. unsweetened cocoa powder
* 1 tsp. ground cinnamon
* ½ cup hot water

1) Heat oil in 10-inch skillet over medium-high heat to 375°F. Meanwhile, place cocoa mix and 2 tablespoons sugar in shallow dish; set aside.

2) Combine remaining 1 tablespoon sugar, baking mix, cocoa powder and cinnamon in medium bowl; stir in hot water until dough forms.

3) Scoop some dough with small cookie scoop (#100, 3/8 oz) and carefully drop into hot oil. Cook 1 to 2 minutes or until browned, turning carefully. Remove from skillet; drain on paper towels. Roll bites in sugar mixture until coated. Repeat with remaining dough.




Compiled Recipe – Hot Chocolate Monkey Bread

Hot Chocolate Monkey Bread

* PAM Baking Spray
* 5 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
* ½ cup granulated sugar, divided
* ½ cup Parkay Original Spread tub, melted
* ¼ cup reduced fat (2%) milk
* 2 cans (16 oz. each) refrigerated jumbo buttermilk biscuits (8 count), quartered
* Reddi-wip Original Dairy Whipped Topping

1) Preheat oven to 350°F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.

2) Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.

3) Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

Note: If using the large canister of Swiss Miss® Milk Chocolate Hot Cocoa Mix, 5 envelopes equals about 1 cup. Each envelope contains 3 tablespoons hot cocoa mix.



Compiled Recipe – Berry Shrub Spritzer

Berry Shrub Spritzer


(Berry Shrub Syrup)
* 2 cups fresh berries (any combination of blueberries, raspberries, blackberries and sliced strawberries)
* 2 cups granulated sugar
* 2 cups apple cider vinegar

(Berry Shrub Spritzer)
* ¼ cup (4 ounces) Berry Shrub Syrup
* 8 ounces Riondo Prosecco
* ice for serving


(Berry Shrub Syrup)
* Mix berries and sugar together in a bowl, cover with plastic wrap and refrigerate for 24 hours or up to 3 days, stirring occasionally. Mixture will become syrupy. Pour mixture through a fine mesh sieve and discard any fruit solids. Stir together reserved syrup with vinegar until well combined. Store shrub syrup in a clean mason jar in the refrigerator.

(Berry Shrub Spritzer)
* Pour 1/4 cup of shrub syrup in the bottom of a tall glass. Add ice and top with Riondo Prosecco. Stir to combine. Enjoy!


Compiled Recipe – Sopapilla S’mores

Sopapilla S’mores

* 1 can refrigerated crescent roll dough (full sheet if available)
* vegetable oil for frying (1-2 cups)
* ¼ cup granulated sugar
* 1 tbsp. ground cinnamon
* 24 Campfire Marshmallows, regular size
* honey

1) Unroll crescent roll dough on a work surface. Use a knife or pizza cutter to cut dough into 3 strips length wise. Cutting across the strips, divide the dough into fourths creating 12 squares of dough. Set aside.

2) Add enough oil to a deep skillet that it reaches 1 inch up the side of the skillet. Heat over medium heat to about 325°F. The oil will be shimmering. Working in batches, use a wire spider or tongs to carefully place dough into the hot oil. Fry for about 30-60 seconds on each side, watching carefully to avoid burning. Remove fried dough to a paper towel lined baking sheet to drain. Repeat with remaining dough.

3) Place sugar and cinnamon in a large zip top bag. Place 2-3 pieces of fried dough into the bag, seal it, and shake to coat with the cinnamon sugar mixture. Repeat with remaining fried dough. Place finished sopapillas back onto baking sheet in a single layer.

4) Roast your marshmallows over an outside campfire or carefully over the flame of a gas stove. Place two marshmallows on top of each sopapilla then drizzle with 1-2 teaspoons of honey.

5) Serve immediately and enjoy!



Compiled Recipe – Creamy Milk Pudding

Creamy Milk Pudding

* 4 cups Arla Milk Goodness Lactose-free Full Cream Milk
* ½ cup granulated sugar
* 1/3 cup cornstarch
* 1 to 3 tsp vanilla extract
* ¼ cup raisins
* ½ tsp cinnamon

1)  In a large saucepan over medium heat, stir 3 cups of Arla Milk Goodness Lactose-free Full Cream Milk with sugar and bring to a simmer.

2) Place remaining milk in a medium bowl and whisk cornstarch in until it dissolves.

3) Add cornstarch mixture to the simmering pan of sugar and milk – bring mixture to a boil and stir continuously until thick.

4) Remove from the heat and add vanilla extract.

5) Pour into individual bowls, cover with plastic wrap and refrigerate for at least 4 hours or until set.

6) Sprinkle with raisins and cinnamon.