Based on the pics, it appears to be a cream cheese or buttercream with chunks of peppermint candyHas anyone tried to make this at home (most people I've talked to say that Swiss Colony is just for looks and not for taste) and figured it out?
make oven fried chickenpreheat the oven to 400 degrees On a plate mix salt and pepper and flour-the amount depends on how much chicken On another deep plate or pie plate beat 1 or 2 eggs and add a small amount of milk Your finely crushed corn flakes go on the third plateRoll your legs to coat in flour, then in the egg mixture and then in the crumbsPlace on a cookie sheetSpray the cookie sheet with cooking spray to keep the chicken from stickingBake for 40 minutes
the recipe I had was you roll the chicken in ranch dressing and then in the corn flakesbake and enjoy
Heat oven to 350 degreesGet pan ready, baking pan with a rimCrush the cornflakesSeason with spices of your choiceI use salt, pepper, a bit of cayenneSometimes I add a bit of Parmesan cheeseDip chicken legs in milk, my Mom and Grandma always used Evaporated milk I do tooRoll the chicken legs in the cornflakesBake30 to 45 minutes or until the juices run clearSides of your choice.
Fried chickenMix the crushed corn flakes with flour and any dry spices that you likeSalt the drumsticks generouslyPut veggie oil in a skillet about an inch deepPreheat over medium heatRoll the drumsticks in the flour mixturePlace the drumsticks in the oil and fry covered for 8-9 minutesTurn the drumsticks and fry, covered, an additional 5-7 minutesTransfer drumsticks to a paper-towel lined plate and let rest a few minutes and then serveThe generous salting and then letting them sit while the oil heats up will insure some juicy fried chicken.
Ingredients: Chocolate Cake Roll - below 1 container 12 oz whipped topping, thawed 2/3 cup crushed hard peppermint candies, about 18 For Cake Roll 4 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 1 cup cake flour 1/4 cup baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt powdered sugar Directions: Prepare Chocolate Cake RollBeat whipping cream in chilled large bowl with electric mixer on high speed until stiffReserve 2 cups of the whipped creamFold 1/2 cup of the candies into remaining whipped creamUnroll cake and remove towelSpread cake with peppermint toppingCut cake lengthwise evenly into 6 stripsRoll up one of the stirps and place it cut side up on a 10 inch serving plateCoil remaining strips tightly around center rollSmooth top with spatula if necessaryFrost top and side of torte with reserved whipped creamSprinkle remaining candies over top of torteCover and refrigerate at least 2 hours before servingCover and refrigerate any remaining torteCake Roll Heat oven to 375Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed paper generouslyBeat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon coloredPour eggs into medium bowlGradually beat in granulated sugarBeat in water and vanilla on low speedGradually add flour, cocoa, baking powder and salt, beating just until batter is smoothPour into pan, spreading to cornersBake 12 to 15 minutes or until toothpick inserted incenter comes out cleanImmediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugarCarefully remove paperTrim off stiff edges of cake if necessaryWhile hot, carefully roll cake and towel from narrow endCool on wire rack at least 3 minutes12 servings.
