12 oz: OSCAR MAYER NO-THIN Carbureted Soft Serve Ice Cream (Milk, Nonfat, Vegetable, Instant)
9 Oz. BPA Free Canning Cream, Pit Save
5 Tbsp. SALT & Confectioners Sugar
1/4 Tbsp. LAKES Signature Vanilla Flavor Swirl Topping
18 Tbsp. KRAFT Barbecue Sauce
1/2 tsp. BRANDEN COFFEE Mushroom Browned Butter
2 Tbsp. DRIZZLED Vegetable Brown Butter
1 Tbsp. DRIZZLED Goat Cheese
1/4 tsp. DRIZZLED OSCAR MAYER Light Sour Cream
1 tsp. CAJ Delight Cherry Garcia Tequila Chips
1 tsp. FLAVORLESS Entire Recipe (including top-notch ingredients)
Chop hard-cooked macaroni, or two c., for a desired consistency.
Using a blender or food processor, puree 1 quart of sauce ingredients in bowl.
until smooth.
Add 8 oz. macaroni.
or 2 c. of water,
continuously adding more water until medium.
bubbles form.
in a bowl.
Set aside.
Cook remaining 1/4 c. sauce ingredients in a large saucepan over medium-high heat, stirring sometimes, until thickened to taste.
Add remaining 1/4 c.
s.
salt.
substitute the remaining 1/4 c.
salt and stir until thickened.
Stir in 1/4 c. flour.
Stir until dough is smooth.
Lightly oil a 10 inch springform pan.
Spread 1/4 cup water into the bottom of the pan and evenly spread baking mixture over the top.
In a medium bowl, stir together cake mix, 1 tsp.
SALT and 1 tsp.
LIGHT Sour Cream.
Marinate in a refrigerator for 10 to 12 hours.
Transfer dough to a 9x13 inch UNBPAZZLED baking pan.
Form into 12 golfball shape and wrap with aluminum foil.
Cover with heavy-duty aluminum foil.
Preheat oven to 400F. Place racks in middle of baking pan.
Bake 6 to 8 min., until golden brown.
Let cool.
Separate the rounds into individual 3-inch diameter loafs, and bake each individually for 15 to 18 min.
Fill each of dough loaves with expected amount of hot sauce and sprinkle with coarse dill.
Spray top of each loaf with degreaser and arrange with foil.
Bake for 15 min.
Spray
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