Trixerdoodles MashUp

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    • Prep 40min
    • Total40min
    • Servings20

    MashUp SmashUp: When Flavors Collide. Another sweet MashUp SmashUp recipe from Taste Seekers.MORE+LESS-

    ByBetty Crocker Tasteseekers

    Updated August 4, 2016

    Make with

    Pillsbury Cookie Dough

    Ingredients

    2

    cups Trix™ cereal

    1

    roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

    Steps

    Hide Images

    • 1

      Heat oven to 350°F.

    • 2

      In large bowl, break up cookie dough. Using hands, mix in cereal.

    • 3

      On ungreased cookie sheet drop dough by rounded tablespoonfuls 2 inches apart.

    • 4

      Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

    Nutrition Information

    No nutrition information available for this recipe

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    This new flavor combo is a savory lover's dream

    Say goodbye to being stuck in the snack aisle. It turns out, you don't necessarily have to choose between potato chips or a satisfying bag of Doritos. Frito-Lay just introduced a new lineup of flavor mashups featuring their classic Lay's chip combined with seasonings from other chip favorites. If you've ever craved the crispness of a potato chip, but wanted the flavor of Cool Ranch Doritos — without the crunch of the tortilla — then now's the time to stock up. Given the popularity of Cool Ranch Doritos, this one's bound to fly off the shelves (via Yahoo).

    The new Lay's Doritos Cool Ranch Chips can only be found at select Target stores as of right now. A 7.75-ounce bag costs $3.59 and a serving (of 17 chips) clocks in at 150 calories, according to Target. Traditional Cool Ranch Doritos are 150 calories for 12 chips, per the store's website. As the bag indicates, Lay's Doritos Cool Ranch Chips are a limited-time flavor, so snack lovers will want to get moving on this one.


    1. Bring salted water to a boil in steam-jacketed kettle or large stockpot over high heat. Cook pasta as directed on package drain.

    2. Meanwhile, heat 1/4 cup olive oil in large rondeaux over medium-high heat. Working in batches, cook eggplant 3 to 5 minutes or until golden brown, stirring frequently. Remove eggplant from pan with slotted spoon transfer to clean bowl.

    3. Add remaining olive oil to pot reduce heat to medium-low. Add onions and 3 cups water simmer 15 to 20 minutes or until onions begin to caramelize and most liquid is evaporated.

    4. Deglaze pan with wine. Add garlic, tomatoes and chickpeas cover and simmer 20 to 25 minutes, or until slightly reduced.

    5. Return eggplant to pot season to taste with salt and pepper. Add 1 cup parsley, sugar and spices. Simmer mixture 30 minutes or until eggplant is soft and sauce is thickened. Add pasta toss to coat.

    6. To serve, plate and garnish with remaining parsley, cilantro and vinegar.


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    *Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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    Is there some way that you could mark NEW recipes that are not included in your cookbook?

    Recipes after August 2020 are NOT in the book. Recipes before that are in the book.


    As a communications strategist based in Washington D.C., I've been fortunate to narrate important stories for Fortune 500 companies, governments, non-profits, and trade associations all over the globe .

    When it comes to telling my own story , there's no better way to do so than by talking about &ndash FOOD!

    Over the years, I've spent a lot of time learning about the politics of food, the exoticization of BIPOC spices, dishes, & of food writers.

    This has allowed me to not only have a better understanding of food history, but also realize my responsibility to introduce, educate, and preserve my identity and culture by sharing my food story with others.


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    If there’s a straight-up perfect meal, it’s grilled cheese and tomato soup. Many people are unwavering in their love for this nostalgic duo it is the ideal combo on a cold rainy day or when you are felled by a cold. The richness of the crispy buttery bread with the gooey melted cheese inside is balanced perfectly by the acid and sweetness in the soup. And there is no better mouthful than the triangular point of a sandwich half dunked in the soup just long enough to absorb a bit of the creamy goodness, but not long enough to get soggy.

    This lunchtime pair is so beloved, every caterer worth their salt now offers an appetizer version for the wedding cocktail hour. But even if the offering is a creamy yellow heirloom bisque served in an espresso cup with a twee finger sandwich of melted gruyere on artisanal sourdough—you’re still talking about grilled cheese and tomato soup.

    Eggs Benedict is a dish no less classically craveworthy. But there are issues with Benedicts structurally that can complicate matters. To start, while a toasted English muffin provides a sound base for the open-faced breakfast sandwich, over-toasting can make it hard to cut through, and under-toasting can make it overly chewy or gummy. The Canadian bacon on top provides nice smoky meaty counterbalance, but also can be a slippery base from which your egg can all too easily swerve. And hollandaise sauce—that buttery lemony emulsion that slicks the top—can sometimes lean a little too bland, not nearly enough contrast with the egg.

    Enter the mashup breakfast of your dreams: Eggs Benedict with grilled cheese and tomato hollandaise. You start with a traditional grilled cheese sandwich, using extra-thin white or wheat bread so that the ratio of carb to protein to fat stays in perfect balance. Use the cheese of your choice—from sharp cheddar to basic American, nutty swiss, or creamy brie, you do you in the grilled cheese game.

    But here’s where this setup starts to make more sense: Regardless of whether you desire standard Canadian bacon, or would rather get your bacon or sausage game in gear, the meat gets placed inside the grilled cheese sandwich, where the cheese keeps everything effectively glued together in a tight dairy hug. The toasted exterior of the sandwich provides excellent traction to keep your egg from skidding all over your plate, and adding tomato paste and the lightest dash of hot sauce to your basic hollandaise amps up the flavor and hearkens lovingly back to your tomato soup.


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