Dollar Store Pizza Makeover




I actually happen to LOVE the crispy thin crust on those el-cheapo Dollar Store pizzas, you know, the ones in the red box, especially the Totinos brand, I believe they are around a $1.50. They aren't embelished with much topping ingredients, so, yep, I modify...I load it up myself and create my own crispy crust custom pizzas. Adding some yummy sliced cherry tomatoes and jalapenos with some extra mozzerella has been my latest craving. The tomatoes and peppers roast up perfectly.  I've made pineapple/ ham pizza, of course loaded up pepperoni is a favorite. I've even used some leftover chicken fajita fixing and topped with shredded cheddar, Chicken fajita pizza, served with some slice avacado, oh mannnn it's good. So, basically you just use your imagination (or leftovers) and those little el-cheapo pizza's and tada', you can have a fast, yummy custom personal pizza. Get the kiddo's in on it too, everyone can make their own just the way they want :) pizza night, FUN!!






Cheesy Cauliflower Potato Bake


Thanks to Martha Stewart for a super easy, super yummy recipe. I followed her recipe exactly the first time I made this dish. I found out in the first bite that I do NOT care for thyme, at all. It was quite overpowering for my personal taste. So, the second round recipe I tweeked a little. I left out the thyme and added some diced ham and diced onion. PERFECT!

1 Tbsp. butter, plus more for dish
1 1/2 pounds potatoes (about 5-6 medium), peeled and sliced 1/2 inch thick
1 small head cauliflower, sliced 1/2 inch thick
1 cup of diced ham, (kielbasa would be yummy too)
1 1/2 cups shredded sharp cheddar
1/4 cup diced onion
1/3 cup chicken broth
salt and pepper to taste

Preheat oven to 450 degrees.

Butter a 2-quart baking dish.

In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is tender, about 10 minutes. Drain and let sit 5 minutes.
Place half the potatoes and cauliflower in your buttered dish, sprinkle with salt, pepper, ham and cheddar,. Repeat to make a second layer. Now pour your broth* in and dot top with pieces of diced up butter.

Bake 15 to 20 minutes until the gooey cheese is bubbling. YUM!

*Helpful tip for you: If you have any leftover chicken broth, pour into ice cube tray and freeze, then store in freezer in ziploc baggie. Now you have handy broth cubes to use whenever need be and no waste. :)

Werther's Original Pecan Cake



Cake
1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
4 eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 – 7 oz bag Werthers Originals hard candies
1 cup pecans, chopped

Caramel Sauce
1 – 14 oz. can sweetened condensed milk
1 cup brown sugar, packed
2 Tbsp.butter
1/2 tsp. vanilla extract

Preheat oven to 325. Unwrap your candies and place in a ziploc baggie. Using a hammer, crush up your candies into bits. 

Combine all your wet ingredients for the cake in a medium size bowl, mix well.

Combine all your dry ingredients for the cake in another bowl. Use a whisk and stir well.

Add your dry ingredients in increments to your wet, mixing well in between each.

Spray and flour your bundt pan, or whatever baking dish your using.

Pour batter into pan and lightly cover with tin foil to prevent the top from burning.

Bake for 1 hour and 15 minutes. Using a wooden toothpick, check cake after 1 hour for doneness as all ovens bake differently.

When time is up, let cake rest in pan for 5-10 minutes.While cake is resting, begin your caramel sauce.


When inverted, you will see the gooey is now the top. Looks pretty dang good just like this with no caramel sauce. You will see in the photo above, a caramel topping. Let me tell you why. I accidently picked up the Chewy Werthers instead of the Hard candies. So, I went with it. The soft candies ended up creating it's own caramel topping. Ooops, my bad! Or not :) Make sure your getting the Hard Candies!

Combine all your caramel sauce ingredients in a pot. Over medium heat, bring to a boil. Stirring constantly, scraping the bottom of the pot. Lower heat and simmer 8 minutes. Stirring constantly.

Invert your cake onto a cake plate and drizzle your caramel sauce over cake while caramel is still hot.


G-ma's Chicken Enchiladas


Jeanette, a.k.a G-ma, is a  coworker of mine brought these for an office lunch we were having. They were sooo good I didn't want to stop eating them. So, I gave it a whirl and it was effortless and easy. (Way too good to be Stouffer's, Tiff!  HA! )

This is a pretty basic recipe that could sure be jazzed up by using any of your favorite "add-ins". Jalapeno's, black olives, cilantro, AVOCADO mmmmm! Topped with some shredded lettuce, tomatoes, sour cream and some salsa would even stretch this inexpensive dish further. Use your imagination and make your own signature dish. Makes delicious leftovers too, Enjoy!


2 large boneless chicken breasts
2 cans of Enchilada sauce
1 small yellow onion, diced
salt and pepper, to taste
shredded cheddar cheese
1 package small flour tortillas

Preheat your oven to 350.

Basically, add your chicken, enchilada sauce, salt and pepper to crock pot, cook on low for 6-8 hours.

When done, remove chicken and shred. I use the "2 fork" method.

Fill your tortillas with your chicken mixture, I add some cheese in too.

Place in your baking dish, top it with any leftover sauce from the crock pot. Top with loads of cheese and bake for about 30 minutes.















Old Fashioned Sour Cream Donuts


This recipe is for 2-3 people as it makes 6 donuts.

Donuts:
1 1/8 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4-1/2 tsp. ground nutmeg
1/4 cup sugar
1 tablespoons shortening / vegetable lard, trans-fat-free preferred
1 large egg yolks
1/3 cups sour cream
canola oil for frying

Sift your dry ingredients in a medium size bowl, set aside.

In another bowl, mix your wet ingredients.

Add your dry ingredients into the wet, mix 1/3 of the flour mixture, stir well. Add another 1/3, mix well and so forth.

Refrigerate for an hour.

Flour your surface and roll your dough out to 1/2" thick. Using a biscut cutter or glass, cut out doughnuts. Use a smaller cutter to cut out the holes.  If you don't have a smaller one, a pill bottle works well too to cut out the holes. Use your imagination, you will find something.

Heat about 2" of oil over low-medium heat to 325, use a candy thermometer for this. Don't have one?? Get one! It can make all the difference in how a recipe turns out .When oil has reached 325 keep an eye on it! Once you have started heating your oil, DO NOT LEAVE IT, EVER! Bad things can happen, very bad!

Fry your donuts until browned on each side, drain on wire rack or paper towels.

Dip in your glaze and give a few minutes for the glaze to set up. 



 Glaze:
1 3/4 cup confectioners sugar
3/4 teaspoon light corn syrup
1/8 teaspoon salt
1/4 teaspoon vanilla extract
3 Tbsp.  hot water, (plus more if needed)

 Mix everything in the order it's listed, add more water for a thinner glaze.

Enjoy!


Tip~If you ever do end up with a grease fire, DO NOT THROW WATER ON IT, the water will hit the firey grease and splatter it all over the place, yes the fire will splatter too. Keep a bag of flour or a cookie sheet near by when heating larger quantities of grease.

In the event of a fire, toss the flour, all of it, onto the fire in the pot (yes it will be a mess, but so will a burnt down kitchen, your choice. ) or use the cookie sheet to act as a lid on the firey pot. It will smother out the fire.

Oh, and keep those pot handles turned inward, towards the wall. This will prevent you bumping the handle and having all kinds of  %^&**^%%$ happening! It will also prevent any "little hands" from below from reaching up "to help" you cook. Be a safe cook!

Sesame Chicken




For the Chicken:
4 chicken breasts, cut into 1 inch cubes
1/4 cup soy sauce
1Tbsp. brown sugar
1 Tbsp. sherry wine
2 drops sesame oil
cornstarch, to coat chicken
Sesame Seeds


For the Sauce:
1/4 cup honey
1/4 cup soy sauce
1/3 cup chicken broth
1-2 Tbsp. sesame oil
1 tsp. ground ginger
1/2 Tbsp. minced garlic
1/2 Tbsp. brown sugar
2 tsp. cornstarch


Your going to marinate your chicken first. Combine the ingredients listed under "chicken", except the cornstarch and sesame seeds. Marinate chicken for 30 minutes in the refrigerator.

Once marinated, drain chicken and toss in cornstarch. Let rest a few minutes so the coating will really stick to the chicken.

Heat your oil over medium heat. Once all your chicken is fried, you can keep it warm in the oven while you make the sauce. Make sure oven is on low or the "warm" setting.

Add all your sauce ingredients into a pan, except the cornstarch. Bring to a boil over medium heat.

Mix your cornstarch with about 1/4 cup of water and stir well until smooth. Drizzle cornstarch mixture into your boiling sauce and stir well.

Once thickened, add your chicken and continue heating over low-medium for a few minutes.

Sprinkle with sesame seeds, serve with rice or steamed veggies. Delicious!



Sausage and Squash Casserole



Recipe adapted from Paula Deen, so you know it's GOOD!

1 tablespoon olive oil
1 lb. breakfast sausage
6 medium summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1/2 large red pepper, chopped
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)


Preheat the oven to 350.

Spray casserole dish with non stick spray.

Brown breakfast sausage and break up into ground sausage. Remove cooked sausage and set aside. Reserve any oil.

Heat olive oil in same skillet and saute the squash, onion, red peppers and butter until soft. Transfer to another bowl and stir in the sausage,parmesan, cheddar, and sour cream. Add salt and pepper to taste.









Place crackers into a zip-loc baggy and using a rolling pin, crush crackers.

Place squash mixture in prepared casserole dish and sprinkle top with the cracker crumbs.

Bake for 30 minutes or until the top is golden and bubbly.

RITZ Cracker Buffalo Shrimp




Recipe adapted from Kraft.


1/2 cup hot pepper sauce
1/4 cup butter or margarine, melted
36 RITZ Crackers, finely crushed (about 1-1/4 cups)
25 uncooked large shrimp (about 1 lb.), peeled and cleaned 
Blue Cheese Dressing

Preheat oven to 350..

Mix hot pepper sauce and butter in small-medium sized bowl.  Place your crackers in a ziploc baggy and use a rolling pin or glass to crush the crackers, leave in baggy. 
 
Dip shrimp in sauce mixture then, in batches, add directly to the crumbs in the baggy, turning to evenly coat both sides of each shrimp. Place in single layer on baking sheet sprayed with cooking spray.
 
Bake for 20 min. or until shrimp are done. Serve with blue cheese dressing, or, whatever you like.

Coney-Dog Sauce





2 lb. lean ground beef
1 medium onion, diced
8 Tbsp. Worcestershire sauce
8 Tbsp. A-1 Steak Sauce
2 Tbsp. ketchup
2 Tbsp. mustard
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 Tbsp. chili powder
1 1/2 Tbsp. ground cumin
1/2 tsp. garlic powder
1 cup of water 

In a nice size pot, cook the ground beef and Worcestershire together, do not drain off the grease.

 Once the ground beef is cooked thoroughly, add the rest of the ingredients and bring to good boil. 

Let cool off enough to safely ladle into your food processor.  Puree to desired consistency.


Add back to your pot and simmer for about an hour.


If you have any leftovers, they freezes beautifully.

Shortcut Samoas Cookies



Hey, we all like to cut corners every now and then. I did just that and man did it taste good! Your typical Samoas Cookie recipes begin with a shortbread cookie (of sorts) and of course finished off with the most important ingredients: CARAMEL and COCONUT. I was not lax on that step, it is the most important after all. Here's what I did do...


Cookie:

1 roll of store bought sugar cookie dough

Topping:

3 cups shredded coconut
12-oz chewy caramels (Family Dollar offered their version of Brachs Caramels, so I went with it)
1/4 tsp salt
3 tbsp milk
8 oz. chocolate (chocolate chips will work fine)

First I lightly dusted my counter top with flour, a little on the rolling pin too. Rolled out the cookie dough, used a cookie cutter and cut them out.  I wanted the typical "hole in the middle" so I used an itty bitty cookie cutter and, well, cut the center hole.  You do not have to do that step, the hole is not that important, I just wanted to really feel like I was having an authentic samoas :). I'll probably skip it next time as it made the tender crisp cookies a bit vulnerable for breakage, hense, I broke a few while topping them with the gooey stuff. Oh well.

Once you've got your cookies cut out, follow the package instructions and bake.  Let cool and set aside.

While cookies are cooling, prepare your topping.  I toasted the coconut in the oven for about 20 minutes, stirring every 5 minutes.  Definitely have to keep an eye on it, will burn very easily. When golden brown, remove and let cool.

Now, place your caramels, milk and salt in a microwave safe bowl and heat for 2-3 minutes.  Stir and continue microwaving until melted.

Add your toasted coconut to the caramel and mix well. Set aside for now.

Melt your chocolate in the microwave too. I'd say stir every 30-40 seconds until melted.  Dip the bottom of your cookies in the chocolate and place on a wax paper lined cookie sheet.  Poke them in the freezer for a few minutes for a quick set.

Top each cookie with around 2 tsp. of the caramel topping and drizzle with more melted chocolate, or not.  Let rest until "set".

My goodness they are rich and so delicious. They really taste just like the original! You be the judge and try it out! Enjoy!


West, TX Relief Fund T-shirt

                                                                        (back of T-shirt)

100% of the benefits and proceeds go to help the victims and families of the West, Texas explosion.

Price for this awesome T-shirt is $20.00. What better gift would this make to give to someone, and in turn, the victims and their families will receive a gift as well, because of YOU!

Click here to order.  You will redirected to a safe and secured website.



Thoughts and prayers for West, Texas explosion victims and their families. Wishing a fast recovery and emotional well being. God bless each of you!

Sincerely,


Ryda

Boston Support T-shirt


I got mine ordered, the total came to exactly $28.69 per shirt. The color offered was a light grey. If you are thinking of a gift idea for someone you know, THIS would be the perfect gifts as you, as well, would be giving another gift to the victims of the Boston tragedies.


"Adidas teamed up with One Fund Boston to create a t-shirt in support of the victims and family’s of those effected by the Boston Marathon bombings. The “Boston Stands As One” limited edition tribute tee sold out within a day.

“Thanks to the passion and support by thousands and thousands of people we have now raised more than $1 million for The One Fund Boston, Inc.,” Adidas spokesperson Katja Schreiber, wrote in an e-mail statement to The Huffington Post.

The tribute t-shirt costs $26.20 (times of the marathon). One hundred percent of the profits will go to the The One Fund Boston foundation, the fund established by Mayor Thomas M. Menino and Governor Deval Patrick to support those directly impacted by the Boston Marathon bombings as well as to first responders.

The shirt is available here on the Adidas website."



All of my love, well wishes, thoughts and prayers go out to each victim of the Boston bombing and their families. I will continue to pray for you all as you face the tough roads ahead in your physical and emotional recovery. God bless each one of you!

Stand STRONG Boston!!!!

Sincerely,

Ryda

Pineapple Upside Down Caramel Poke Cake




Caramel Glaze

1 cup (lightly packed) light brown sugar
½ tsp. salt
1 stick (1/2 cup) of butter
1/4 cup milk

1 fresh pineapple, cut into chunks (yes you can use canned, well drained though)

Cake (you most certainly can use a boxed cake mix)

2 cups flour
1 Tbsp. baking powder
1 1/4 cup sugar
1 tsp. salt
2 eggs
3/4 cup milk
1 tsp. vanilla
Preheat the oven to 350˚F.

Over medium heat, combine your brown sugar, butter and salt. Cook until sugar has dissolved completely. Add milk and mix well. Continue to cook for 3 minutes. Stir often.

In a medium bowl, beat remaining cake ingredients scraping down sides of bowl occasionally.

Coat a 9x13 dish with non stick spray.  Pour 1/2 of your caramel mixture in the bottom of your baking dish. Add your pineapple chunks.

Pour cake batter over the top of pineapple.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. All ovens very, so begin checking around 25 minutes.

Before inverting your cake, use the handle of a wooden spoon and poke holes through out your cake.  Drizzle the remaining caramel sauce into the wholes.

Place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Enjoy warm (yummm) or room temperature. Delicious!


Sun-dried Tomato Bruschetta



2 garlic cloves, chopped fine
4 oz. Kalamata olives, coarsely chopped
1- 7 ounce jar sun dried tomatoes (in oil), chopped
10 basil leaves chopped


Put garlic cloves, olives and sun-dried tomatoes, basil in food processor. Drizzle reserved sun dried tomato oil and pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir in.

Serve with sliced and toasted french bread topped with a nice cream cheese spread or crackers and cheese. 





Chili Rellano Pepper


4 medium poblano chiles (about 1 pound)
3 cups shredded Monterey Jack cheese (about 8 ounces)
4 large eggs, separated and at room temperature
1/2 teaspoon salt
black pepper to taste
1 cup vegetable oil

 Make a slit lengthwise in the pepper(s). Carefully remove the seeds.  Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.

Turn  gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. (Or, heat the broiler on high and arrange a rack on the top rack. Place all of the chiles directly on the rack. Broil, turning every so often, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be a little limp, so be careful not to tear them while stuffing.).

Place in a Ziploc baggie or in a bowl, cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.


Preheat oven to 350.

Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese. You may need to secure seems with toothpicks.  set the chiles aside.

Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside. Beat eggs whites and salt until stiff peaks form (2 minutes). Fold egg yolks in until just combined.

Heat the oil in a large frying pan over medium-high heat until hot. Working with 1 pepper at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it out about the same size as the stuffed pepper. Lay the seam-side down on top of the batter. Drop another 1/2 cup of batter on top of the pepper, spreading it with the rubber spatula to cover the sides of the pepper. Cook until browned about 2 to 3 minutes. Carefully flip the pepper over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it on its side to brown.)

Place in oven, lightly covered with foil, and cook until the pepper is soft and the cheese is melted, about 20 minutes for larger peppers.



  

Peanut Butter Granola



4 tbsp. creamy peanut butter
4 tbsp. honey
1/2 tsp. cinnamon
1/2tsp. vanilla extract
2 cups oats


Preheat oven to 325 degrees.

Mix peanut butter and honey in a bowl and microwave until peanut butter melts, around 30 seconds.

Combine all other ingredients, mix well making sure all of the oats are covered well. Spread out oat mixture onto lightly greased cookie sheet and bake for 10-12 (keep an eye on it) minutes until granola is slightly browned.

 Let cool and store in air tight container. 

Doritos Enchilada Casserole



1 lb. ground beef
1 can Rotel, drained
1 can Pinto beans, rinsed and drained
1 onion, chopped
1 tbsp. chopped garlic
1/2 tsp. seasoning salt
1 can enchilada sauce
1 can cream of chicken soup
1 large bag nacho cheese-flavored Doritos, crushed (or not)
sliced black olives
Shredded cheese (LOTS of it)

Preheat oven to 350.

Brown beef, drain well.  Once drained add the onion, garlic and seasoning salt.

Add the pinto beans and rotel and cream of chicken soup. Stir well and bring to a simmer on medium low heat.

In a greased greased casserole dish, begin layering your ingredients. Start with the bottom layer being Doritos, then meat mixture, black olives, cheese and drizzle enchilada sauce over layer.  Repeat layer. Top with a final layer of Doritos, cheese, black olives and top with enchilada sauce.

Bake for 30 minutes, or until browned and bubbly.


Custard Cake



This is such a delicious little cake. Not too sweet, but sweet enough.  I found the recipe on Pinterest via Jo Cooks. Here's the link to the recipe she call's "Magic Cake" with some beautiful photos.  The idea is that the cake, when baked, magically produce 3 layers.  I ended up with 2 layers after it was all said and done.  But her photos clearly show 3 layers.  2 layers or 3, it was a divine dessert that I will definitely be making many times to come.

Super velvety and smooth cake.  Texture is that of a firm custard. A delicious silky custard.  The cake holds it form beautifully. If you like custard, I really do hope you treat yourself and give this one a try. Remember to go take a look at Jo's photos of her cake.  The 3 layers are very neat. Not sure where my 3rd layer went....it magically disappeared!!


4 eggs (separate yolks from whites) at room temperature
1 tbsp. water
1/2 cup plus 2 tbsp sugar
1 stick butter,melted
3/4 cup of flour
2 cups milk lukewarm
powdered sugar for dusting cake

Start off by beating your egg whites until they form stiff peaks.  Set aside.

In a separate bowl, beat your egg yolks and sugar until really light and creamy. Once well blended, add your melted butter and 1 tbsp. of water. Mix well.

Add your flour to your yolk mixture and continue to beat until well encorporated.

Add your milk and water.  Don't be alarmed, this batter is VERY very thin, almost "watery" I'd say.  But, no worries, it's supposed to be like that.

Fold in your egg whites in batches. I took the beater off my mixer and very gently and slowly hand whipped the whites in. You will have a few random lumps.  A few is ok.

Poor into a greased 8x8 baking dish, or a similar sized baking dish.

Bake for 1 hour, or until a toothpick comes out clean from the center of the cake.

Dust with powdered sugar.

Enjoy, warm or cold. 





Homemade Bbq Shake n Bake Spice Mix



2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder 
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Combine all the ingredients in a 1 gallon zip lock baggie, seal and shake it up until well blended. 

This recipe makes about 3/4 of a cup, so use what you need to coat your chicken thoroughly and save the rest for another meal.  If  you think you will be using all of the rub, then just add your chicken to the zip lock bag and SHAKE!

Bake your chicken on 350 as you normally would.  It's hard for me to advise you of the cooking time as I'm not certain of the type of chicken you are planning to use.  I split some boneless breasts and baked for 20 minutes.  Turned out very tasty.

Ranch Mashed Potato Rings

Ranch flavored fluffy mashed potatoes piped into the Onion Ring shape, frozen, battered and deep fried. Perfect for dipping!




1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes (leftover's work fine)
1 tablespoon dry ranch dressing mix
onion ring batter frying mix
oil (for frying)
1 pastry dough, bag or 1 gallon freezer ziploc bag



Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.

Completely remove film and stir.

Microwave on high for 1 additional minute.

Add 1 Tablespoon of  Hidden Valley Ranch mix. Mix well. You can add more according to your taste.

Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm.

Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole.
  
On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
  
Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
  
Preheat your deep fryer to 350.
  
Prepare your Onion Ring Batter according to the directions on the box.

Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
Dip your potato ring into batter, shake off excess.

Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce.   
Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.