1 (5 ounce) can peppermint oil
4 cups milk
4 eggs
1 cup yellow bread cubes
1 cup shredded Cheddar cheese, shredded
2 eggs, beaten
1 cup shredded Cheddar cheese
1/2 cup Cane Splenda
1 (26 ounce) can milk
2 tablespoons Cane Splenda
1 (3.5 ounce) package Cane Splenda Swirl mix
12 tubs frozen whipped topping, thawed
1 (8 ounce) package almonds
1 (16 ounce) package frozen whipped topping, thawed
Preheat oven to 425 degrees F (220 degrees C). Stir together vegetable oil and milk. In a medium bowl, beat eggs with just enough flour to lightly moisten, then stir in bread cubes and Cheddar cheese. Mix in egg mixture to form a medium weight mixture. Make a well in the center of the dough, pour in milk, sprinkle with 1 cup of shredded Cheddar cheese, and stir until dough forms a ball. Roll dough into 1 inch balls and place on an ungreased baking sheet. Roll balls in confectioners' sugar until flattened; press pressed tightly to
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