353 refrigerated dough eggs Recipes

refrigerated sugar cookie dough (16-18 oz), eggs, lightly beaten, milk chocolate brownie mix, cooking oil, coffee liqueur or 1/3 cup cooled strong coffee, chocolate piece, semisweet

refrigerated breadstick dough, egg white, lightly beaten, coarse salt, dijon mustard, maple syrup, brown sugar, dried parsley flakes

refrigerated breadstick dough, egg, beaten, coarse salt , if desired, kraft cheese spread with bacon, milk

problems, dry cookie dough, solution, measure accurately. you don tsp want too much flour or too little liquid or shortening., use room temperature shortening, not chilled or melted ., use large eggs , the size used for testing most recipes., use small eggs ., mix the cookie dough thoroughly. be careful not to undermix., help! if your dough is too dry , add 1 or 2 tbsp cream or milk., problem, dough too soft to shape or roll, solution, measure accurately. you don tsp want too little flour or too much liquid or shortening, use shortening at room temperature, but not melted and do not substitute oil., use large eggs, not extra large, if it s a refrigerator dough , be sure it is firm enough to handle, then work with small amounts, leaving the rest in the refrigerator, help! if your dough is too soft, mix in 1 or 2 tbsp flour.

tube refrigerated chocolate chip cookie dough, cream cheese, softened, eggs, sugar, chocolate covered toffee candy, divided

cream cheese, room temp, sugar, egg, vanilla, refrigerated chocolate chip cookie dough

yellow cake mix, vanilla instant pudding mix, whole milk, vegetable oil, eggs, at room temperature, vanilla extract, frozen refrigerated chocolate chip cookie dough, frosting, of choice for decorating

margarine, melted, oreo cookies, crushed, cream cheese, softened, sugar, eggs, all-purpose flour, vanilla, sour cream, refrigerated chocolate chip cookie dough (rolled into 1-inch balls), chocolate chips

margarine, melted, chocolate cookie crumbs, cream cheese, softened, sugar, eggs, flour, vanilla, sour cream, refrigerated chocolate chip cookie dough , rolled into 1 inch balls, chocolate chips

yellow cake mix (regular size), milk, eggs, butter, melted, vanilla extract, tube (16-1/2 oz) refrigerated chocolate chip cookie dough, semisweet chocolate chips, heavy whipping cream, semisweet chocolate chips

refrigerated dough breadsticks (8 in a roll), olive oil, shredded chedder, egg, beaten, garlic salt to taste

refrigerated breadstick dough, egg, lightly beaten, paprika, seasoned pepper blend* (we tested with mccormick)

refrigerated buttermilk biscuits (not the layered varieties), flour or cornmeal, for rolling, olive oil, for brushing (can also use 1 egg)

refrigerated breadstick dough, egg white, lightly beaten, coarse salt , for sprinkling on pretzels, butter, flour, half-and-half, grated swiss cheese (melted ), tabasco sauce, pepper (optional), salt (optional)

betty crocker supreme turtle brownie mix, water, vegetable oil, eggs, pillsbury refrigerated chocolate chip cookie dough

use chocolate cookie crust-see crust page, chocolate chip cookie dough-refrigerated, philly cream cheese, softened, sugar, eggs, semi-sweet chocolate, melted & cooled, melted butter, vanilla, heavy cream

extra virgin olive oil, pre-cooked breakfast sausage, dried oregano, refrigerated jumbo biscuit dough, red onion, chopped, shredded mild cheddar cheese, eggs, egg yolks, milk, salt, pepper

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch