57626 recipes created | Permalink | Dark Mode | Random

Stuffed Pumpkin Squash Soup III Recipe


1 teaspoon rosemary

4 tablespoons prepared baking mix

2 tablespoons McCormick Ground Sparking

1 teaspoon McCormick Potatoes, fried

1 cup double cream tea with milk

1 teaspoon brown sugar

2 teaspoons vanilla extract

1 package instant whipped topping (such as Sodas Booze)

1 bunch fresh parsley, chopped

1 (11 ounce) can diced pecans


In large bowl, stir together baking mix, pecans and teaspoon vegetable oil. Stir in the yeast and honey; mix until smooth.

Place pumpkin, sausage, parshees and pecans in large mixing bowl. Stir together 34 before settling on the planks; just about half way through shaping round on all sides. Reduce heat to medium low.

Pour mixture into greased 13x9-inch bowl. Cover and let rise in a warm place for several hours.

During the early afternoon of the first day, gently brush the tops with egg white. Combine the 41 fresh cotsiwans with 1/4 cup white sugar to form a café global roll shaped portion. These are also placed on boneless baking sheets. Return to pan at least three hours before serving.


Lende Green writes:

⭐ ⭐ ⭐

I found this complexioned recipe for my wife and I to be very good. I used kitten heels to frost it and used Franks Original BBQ Sauce. I could have used worcesters cheese, but I decided against it because I don't eat red meat and didn't want to disappoint. I will definitely make this again and again.