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Sep 26, 2009

Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

3 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN�S RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup semi-sweet chocolate morsels
Chocolate Nut Topping (recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate morsels and remaining flour to make a soft batter. Turn into greased 13 x 9 x 2-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400 F for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Chocolate Nut Topping:
In medium bowl, cut 1/2 cup butter into 2/3 cup all-purpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.

Makes 1 coffee cake

Cinnamon Spiced Coffee

Prep: 10 min Total: 20 min

2/3 cup ground MAXWELL HOUSE Coffee
1 tsp. ground cinnamon
1/4 cup sugar
1-1/2 qt. (6 cups) cold water

Place coffee in filter in brew basket of coffee maker; sprinkle
with cinnamon. Place sugar in empty pot of coffee maker.

Add water to coffee maker; brew. When brewing is complete, stir
until well mixed.

Serve with milk and additional sugar, if desired.

Creamsicle Shake

1 can (12 fl. oz.) NESTLɮ CARNATION® Evaporated Milk
1 pt. vanilla ice cream (about 4 large scoops)
1 can (6 oz.) orange juice concentrate

PLACE evaporated milk, ice cream and concentrate in blender; cover. Blend until smooth.

For a thinner shake, decrease amount of ice cream.

Makes 4 servings

Pineberry Smoothie

1 medium, ripe Dole Banana, quartered
1 cup Dole Pineapple Juice
1/2 cup vanilla or plain nonfat yogurt
1/2 cup fresh or frozen strawberries, raspberries or blueberries

Combine Banana, juice, yogurt and strawberries in blender or food processor container. Blend until thick and smooth. Serve immediately.

Makes 2 servings

Caribbean Cooler

Caribbean Cooler

Prep: 5 min - Total: 5 min

COUNTRY TIME Lemonade Flavor Drink Mix
3 cups cold water
2 cups cold pineapple juice
1 cup cream of coconut

MEASURE drink mix into cap to 2-quart line. Place water and drink mix in large plastic or glass pitcher. Stir until drink mix is dissolved.

STIR in pineapple juice and cream of coconut. Refrigerate until ready to serve. Serve over crushed ice.

Makes 7 servings, about 1 cup each

Great Substitute: Substitute COUNTRY TIME Pink Lemonade Flavor Drink Mix or COUNTRY TIME LEM'N BERRY SIPPERS Drink Mix for COUNTRY TIME Lemonade Drink Mix.

California Shake

3/4 cup Dole Pitted Dates, halved
1 medium, ripe Dole Banana, quartered
1 cup fat free or low fat frozen yogurt
1/2 cup low fat or nonfat milk

Combine dates and banana in blender or food processor container. Blend until dates are finely chopped.

Add yogurt and milk; blend until thick and smooth. Serve immediately. Garnish with banana slices, if desired.

Makes 2 servings

Mocha Java

A rich mocha flavored hot chocolate makes a great chill chaser!

Prep: 10 min

6 cups strong hot coffee
1 cup instant hot cocoa mix
1/4 cup sugar
1 pint (2 cups) LAND O LAKES® Gourmet Fat Free Half & Half
Whipped cream, if desired
Chocolate shavings, if desired

Pour coffee into 3-quart saucepan. Stir in cocoa mix and sugar until dissolved; add half & half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).

Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

Makes 6 (1 1/3-cup) servings

Brunch Punch

Brunch Punch

Country Time Lemonade Flavor Drink Mix
1 quart chilled orange juice
2 cups chilled club soda
Ice cubes

Measure drink mix level to 1-quart line on package cap. Place in large plastic or glass pitcher. Add orange juice; stir to dissolve. Refrigerate.

Just before serving, stir in club soda. Serve at once over ice.

Makes 6 servings

Mexican Coffee

2/3 cup Maxwell House Coffee
3 3-inch long cinnamon sticks
1/4 cup firmly packed brown sugar
6 cups cold water

Place coffee in filter in brew basket of coffee maker. Place cinnamon and sugar in bottom of carafe of coffee maker. Fill coffee maker with water; brew. When brewing is complete; stir with wooden spoon until well mixed.

Serve immediately with milk and additional sugar, if desired.

Makes 7 servings

Zucchini Slaw

4 cups finely shredded cabbage
2 cups finely shredded zucchini
1 cup finely shredded carrots
1 tablespoon sugar
3 tablespoons distilled white vinegar
2 tablespoons Kikkoman Soy Sauce
1/4 teaspoon celery seed
1/4 teaspoon dry mustard

Combine cabbage, zucchini and carrots in large bowl.

Measure sugar, vinegar, soy sauce, celery seed and mustard into screwtop jar with lid; cover and shake until sugar dissolves. Pour dressing over vegetable mixture and toss to combine. Cover and refrigerate at least 2 hours for flavors to blend.

Makes 6 cups

Chinese Chicken Salad

1/2 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 large pieces carry-out fried chicken, chilled, coarsely
chopped (about 3 cups)
1 cup chinese pea pods, sliced lengthwise
1/2 cup shredded carrot
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted
3 cups shredded lettuce

Mix salad dressing, soy sauce and ginger until well blended.
Add chicken, pea pods, carrots, onions and sesame seeds.
Mix well. Refrigerate. Serve on lettuce covered platter.

Makes 4 servings

Seafood Salad

1 cup dry white wine
1 cup water
1 pound sea scallops
1 pound shrimp, peeled and deveined
1 pound crab meat, picked over
1 cucumber, peeled, seeded, and chopped
1/4 cup mayonnaise
1/4 cup dairy sour cream
1 teaspoon McCormick Parsley Flakes
1/2 teaspoon lemon juice
1/2 teaspoon McCormick Bon Appétit
1/2 teaspoon McCormick Freeze-Dried Chives
1/8 teaspoon McCormick Ground Black Pepper
1/8 teaspoon McCormick Tarragon Leaves
4 avocados

Combine wine and water in 4-quart saucepan. Heat to boil and
reduce heat to low.

Add scallops and shrimp. Stir gently and simmer just until
cooked through, about 4 minutes. Drain and cool slightly.

Place scallops, shrimp, crab meat, and cucumber in large bowl
and toss gently.

Place remaining ingredients except avocados in small bowl and
mix well. Spoon over seafood and toss lightly. Cover and
refrigerate to chill.

When ready to serve, cut avocados in half lengthwise and
remove pits. Spoon seafood salad into each avocado half.

Makes 8 servings, 1/2 filled avocado each

Picnic Pasta Salad

1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 cup sliced mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.

Makes 12 servings

Marinated Vegetable Salad

1/2 cup sliced mushrooms
3 small zucchini, cut into 1/4-inch slices
2 medium tomatoes, coarsely chopped
1 medium onion, sliced and separated into rings
1/2 cup Italian dressing
6 tablespoons Betty Crocker Bac~Os bacon flavor bits or chips

Mix all ingredients except bacon flavor bits in large bowl.

Cover and refrigerate at least 2 hours, stirring occasionally.

Just before serving, spoon vegetable mixture onto 6 salad plates, using slotted spoon. Sprinkle each with 1 tablespoon bacon flavor bits.

Makes 6 servings

Mexican Chef Salad

Toss this taco salad together just before serving.

Prep: 20 min - Cook: 14 min

1 pound ground beef
1 (15 1/2-ounce) can kidney beans
1 small head (4 cups) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4-inch
1 medium (1/2 cup) onion, chopped
4 medium tomatoes, chopped
1 (8-ounce) package (2 cups) Chedarella® or Cheddar Cheese, shredded
2 cups coarsely crushed corn chips
1 (8-ounce) bottle French or Thousand Island dressing
1/2 teaspoon hot pepper sauce, if desired

Cook ground beef over medium heatin 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes.

Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.

Makes 8 servings

Apple Coleslaw

1 cup Miracle Whip Salad Dressing
1 tablespoon honey
3 cups shredded green cabbage
2 cups shredded red cabbage
1 1/2 cups chopped apples
Chopped walnuts (for garnish)

Mix dressing and honey in large bowl. Add all remaining ingredients except walnuts; mix lightly.

Refrigerate 1 hour or until ready to serve. Garnish with coarsely chopped walnuts, if desired.

Makes 6 servings

Focaccia Hero Sandwich

The flavors of this hero sandwich can be varied by using different flavors of dressing.

Prep: 10 min

1 (1-pound) round focaccia bread*
1/2 cup creamy Italian salad dressing
12 lettuce leaves
4 ounces thinly sliced deli hard salami
10 (3/4-ounce) slices deli LAND O LAKES® Chedarella® or American Cheese
8 ounces thinly sliced deli turkey breast
8 slices tomato
2 thin slices onion, separated into rings

Carefully slice bread in half crosswise. Spread creamy Italian dressing on top and bottom halves of bread.

To assemble, evenly layer bottom bread half with 1/2 of lettuce and remaining ingredients. Top with remaining lettuce leaves and bread half. Secure with toothpicks. Cut into wedges.

*Substitute 1(1-pound) loaf Italian bread.

Makes 8 servings

Grilled Reuben Sandwiches

Prep: 5 min - Total: 10 min

8 slices rye bread
1 lb. sliced corned beef
1 cup CLAUSSEN Sauerkraut, well drained
4 KRAFT DELI DELUXE Aged Swiss Cheese Slice, halved
1/2 cup KRAFT Thousand Island Dressing
Butter or margarine, softened

COVER each of 4 bread slices with layers of corned beef, sauerkraut, cheese and dressing; top with second bread slice.

SPREAD sandwiches with butter. Cook in skillet on medium heat until golden brown on both sides.

Makes 4 servings

Texas Turkey Burgers

1 pound ground turkey or chicken
1/2 cup barbecue sauce
1 can (4 ounces) chopped green chilies, drained
4 slices (1 ounce each) Monterey Jack cheese with jalape�o peppers
4 hamburger buns, split

Mix turkey, barbecue sauce and chilies. Shape mixture into 4 patties, each about 3/4 inch thick.

Set oven control to broil. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat 10 to 14 minutes, turning once, until turkey is no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Broil until cheese is melted.

To Grill:
Grill patties covered 4 to 6 inches from medium coals 14 to 16 minutes, turning once, until turkey is no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Grill until cheese is melted.

Makes 4 sandwiches

Tuna-Pickle Pitas

1 can (6 ounces) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets
Alfalfa sprouts, if desired

Mix all ingredients except pita breads and alfalfa sprouts.

Spoon tuna mixture into pita bread halves. Sprinkle with alfalfa sprouts.

Makes 4 servings

Grilled Pepper Panini

A simple - yet sophisticated - version of an Italian classic.

Prep: 10 min - Broil: 1 min

2 tablespoons LAND O LAKES® Roasted Garlic Butter with Olive Oil, softened*
6 (6-inch) French-Style sandwich rolls, split
18 (1/8-inch) red, yellow and/or green bell pepper rings
12 (1/4 ounce each) slices LAND O LAKES® Mozzarella Cheese
2 tablespoons fresh oregano leaves**

Heat broiler.

To assemble sandwiches, spread 1/2 teaspoon garlic butter onto cut side of each roll half. Place bottom halves of rolls on baking sheet; top each with 3 pepper rings, 2 slices cheese and 1 teaspoon oregano leaves.

Broil 4 to 5 inches from heat until cheese is melted (1 to 1/2 minutes).

*Substitute 2 tablespoons LAND O LAKES® Butter and 2 teaspoons finely chopped fresh garlic.

**Substitute 2 teaspoons dried oregano leaves.

Makes 6 sandwiches

Creamy Italian Sub Sandwich

Prep: 20 mins - Ready in: 20 mins

1/4 cup KRAFT House Italian with Olive Oil Blend Dressing**
3 cups shredded lettuce
4 French bread rolls (6 inch), split
1 pkg. (9 or 10 oz.) OSCAR MAYER VARIETY-PAK Meats, any variety
4 KRAFT Singles

*Or substitute KRAFT Mayo Real or Light Mayonnaise.
**Or substitute KRAFT Classic Caesar Dressing or KRAFT FREE Ranch Fat Free Dressing.

Mix dressings. Toss lettuce with 1/4 cup of the dressing mixture.

Brush cut surfaces of rolls with remaining dressing mixture.

Fill rolls with meat, Singles and lettuce mixture. Top with tomato and green pepper slices, if desired.

Makes 4 servings

Great Substitute: Prepare as directed, substituting 1 loaf Italian bread, cut in half lengthwise, for French bread rolls.

Pulled Pork Sandwiches

Prep: 15 min - Cook: 1 hr

1 lb. boneless pork chops
1 jar (17.5 oz.) Pace® Enchilada Sauce
8 Pepperidge Farm® Sesame Sandwich Rolls
shredded Cheddar cheese

COOK pork chops in nonstick skillet over medium-high heat 10 min. or until browned. Add enchilada sauce. Heat to a boil. Cover and cook over low heat 45 min. or until chops are fork-tender.

REMOVE pork from skillet and cool slightly. Pull pork into shreds using two forks. Return pork to skillet. Heat through.

SERVE on rolls. Top with cheese and coleslaw.

Makes 8 sandwiches

Philly Cheesesteak Sandwich

Prep: 10 min - Total: 15 min

1 medium green or red pepper, cut into strips
1 medium onion, sliced
2 Tbsp. oil
1 lb. thinly sliced deli roast beef
4 French bread rolls, split, toasted
1/2 cup CHEEZ WHIZ Cheese Dip, heated as directed on label

COOK and stir peppers and onion in oil in large skillet on medium heat until tender. Add meat; cook until thoroughly heated, stirring occasionally.

FILL rolls with meat mixture. Drizzle with CHEEZ WHIZ. Serve with catsup or pizza sauce.

Makes 4 servings

Variation : Substitute sliced VELVEETA Pasteurized Prepared Cheese Product for CHEEZ WHIZ Cheese Dip. Prepare meat mixture as directed. Top with prepared cheese product; cover. Continue cooking until prepared cheese product is melted. Fill rolls with meat mixture and serve as directed.

Pizza Subs

1 pound ground beef
1 package (1.31 ounces) McCormick Sloppy Joe Seasoning, divided
1 teaspoon McCormick Minced Onion
1/2 teaspoon McCormick Italian Seasoning
6 ounces tomato paste
1 1/2 cups water
4 6-inch submarine rolls
shredded Mozzarella cheese

Combine ground beef and 1 tablespoon of Sloppy Joe Seasoning, minced onion and Italian Seasoning. Shape into 1 1/2-inch meatballs.

Brown meatballs 10 minutes or until done; drain. Blend remaining Seasoning, tomato paste and water; pour over meatballs. Reduce heat and cook 5 minutes.

Place meatballs into sub rolls. Spoon sauce over meatballs; sprinkle with cheese. Serve.

Side dishes: Potato wedges; Corn on the cob

Makes 4 subs

Pizza in a Crescent

Spicy pepperoni and melted mozzarella peek through the top of these easy-to-eat pizza sandwiches.

Prep: 30 Min

1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (3 1/2-oz.) pkg. pepperoni slices
4 tablespoons spaghetti or pizza sauce
1 (6-oz.) pkg. mozzarella cheese slices

1. Heat oven to 375°F. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.

2. Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.

3. Bake at 375°F. for 13 to 16 minutes or until golden brown.

Makes 4 sandwiches

Pizza Hero Sandwich

Prep: 15 min - Bake: 15 min
1 (16-ounce) prepared Italian bread shell or focaccia
2 tablespoons LAND O LAKES® Butter, softened
1 1/2 teaspoons Italian seasoning
1 teaspoon prepared minced garlic
4 ounces (about 24 slices) deli hard salami
4 (1/4-inch) green bell pepper rings
4 (1/4-inch) tomato slices
2 large red onion slices, separated into rings
6 slices (1-ounce each) deli LAND O LAKES® Provolone or American Cheese

Slice bread in half horizontally. Heat oven to 350°F. Stir together butter, Italian seasoning and garlic in small bowl. Spread mixture on one cut-side of bread shell. Layer with salami, green pepper, tomato, onion and cheese. Top with remaining half of bread shell.

Wrap sandwich in aluminum foil. Place onto ungreased baking sheet. Bake 15 to 20 minutes or until heated through and cheese is melted. Cut into 4 wedges. Serve warm.

Makes 4 servings

Easy Veggie Pizza


2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot


1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.

3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Halloween Cookie Pizza


Cookie Pizza
1 (18-oz.) roll Pillsbury® Refrigerated Sugar Cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup semisweet chocolate chips
1/4 cup vanilla ready-to-spread frosting (from 16-oz. can)


1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil. Cut cookie dough into 1/4-inch-thick slices; arrange in bottom of greased foil-lined pan. With floured fingers, press slices to form crust.

2. Bake at 350°F. for 15 to 20 minutes or until deep golden brown. Cool 30 minutes or until completely cooled.

3. Using foil lining, lift crust from pan; carefully remove foil from crust. Place crust on serving platter or tray. Spread peanut butter evenly over crust. Sprinkle evenly with candy corn and chocolate chips.

4. Melt 1/4 cup frosting in small saucepan over low heat, stirring constantly until thin and of drizzling consistency.* Drizzle icing over cookie pizza. Cut into wedges or squares.

Crab-filled Crescent Snacks


1 (6-oz.) can crabmeat, rinsed, well drained
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons sliced green onions
1/4 teaspoon garlic salt
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg yolk
1 tablespoon water
1 teaspoon sesame seed
1 (9-oz.) jar (about 1 cup) sweet-and-sour sauce


1. Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.

2. Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.

3. Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.

4. In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.

5. Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.

Salmon Pastries with Dill Pesto


1/2 cup lightly packed chopped fresh dill weed
1/3 cup CRISCO® Light Olive Oil
1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
1/4 cup fresh lime juice
1 clove garlic
1 tablespoon Dijon mustard
2/3 cup shredded Parmesan cheese
Salt and pepper, if desired
3/4 lb salmon fillet, thawed if frozen and patted dry
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Dill weed sprigs


1. Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.

2. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.

3. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)

4. Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.

5. Bake 20 to 25 minutes or until golden brown.

6. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs.

Serve warm.

Mediterranean Crescent Pinwheels


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 lb prosciutto or cooked ham, thinly sliced
1 cup crumbled feta cheese (4 oz)
1/2 teaspoon pepper
1 tablespoon CRISCO® 100% Extra Virgin Olive or Pure Vegetable Oil
6 tablespoons chopped fresh basil


1. Heat oven to 375°F. Spray cookie sheets with CRISCO® Original No-Stick Cooking Spray. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent dough, firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.

2. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.

3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets.

4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Easy Alfredo Tortellini


1 package (9 oz) refrigerated chicken-filled tortellini
1/2 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
3/4 cup half-and-half
4 tablespoons grated Parmesan cheese
2 tablespoons cream cheese spread (from 8-oz container)
Freshly ground black pepper


1. In 3-quart saucepan, cook tortellini and peas as directed on tortellini package. Drain in colander; cover to keep warm.

2. In same saucepan, mix half-and-half, 2 tablespoons of the Parmesan cheese and the cream cheese spread with wire whisk. Cook over low heat, stirring constantly, until smooth.

3. Stir in cooked tortellini and peas. Cook 1 to 3 minutes, stirring occasionally, until hot. Sprinkle individual servings with remaining 2 tablespoons Parmesan cheese and the pepper.

Turkey-Sweet Potato Pot Pies


1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained*
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box


1. Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**

2. Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.

3. Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.

Biscuit, Ham and Potato Bake


2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 eggs
1/3 cup milk
1/4 teaspoon ground mustard
1 cup frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1/2 cup diced ham
1/2 cup shredded Cheddar cheese (2 oz)


1. Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.

2. Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.

3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.

4. Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

Banana Crème Pastries

1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls)
2 tablespoons finely chopped walnuts
1 tablespoon granulated sugar
1 teaspoon milk
1 container (6 oz) Yoplait® Original 99% Fat Free banana crème yogurt
1 snack-size container (3.5 oz) banana pudding
1 medium banana, sliced
Whipped cream topping (from aerosol can), if desired
Powdered sugar, if desired


1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 4 triangles. On cookie sheet, make 2 kite shapes by placing longest sides of 2 dough triangles together; press edges to seal.

2. In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture.

3. Bake 8 to 12 minutes or until bottoms are golden brown. Meanwhile, in another small bowl, mix yogurt and pudding until well blended. Stir in banana.

4. Remove pastries from oven. Immediately turn pastries over with pancake turner; gently fold each in half along sealed seam, walnut mixture side out. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes.

5. To serve, place pastries on individual dessert plates; fill each with about 3/4 cup yogurt mixture. Garnish each with dollop of whipped cream topping; sprinkle with powdered sugar.

Turtle Cookie Sundaes


2 Pillsbury® Ready To Bake!™ Big Deluxe Classics® turtle supreme cookies (from 18-oz package)
1 cup vanilla ice cream
2 tablespoons caramel topping
2 tablespoons chocolate topping
1 tablespoon chopped pecans
2 tablespoons frozen (thawed) whipped topping

1. Heat oven to 350°F. Bake cookies as directed on package. Remove from cookie sheet; cool completely, about 15 minutes.

2. Scoop 1/2 cup ice cream into each of 2 individual dessert bowls. Drizzle 1 tablespoon of each topping over each serving; sprinkle with pecans.

3. Break cookies in half; press ends into ice cream. Top with whipped topping.

Aloha Peach Pies


2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
1 cup Cascadian Farm® frozen organic sliced peaches (from 10-oz bag), thawed as directed on bag
2 Pillsbury® Big Deluxe Classics® refrigerated white chocolate chunk macadamia nut cookies (from 16-oz package)
2 tablespoons cinnamon chips
2 tablespoons flaked coconut
1 pint (2 cups) vanilla ice cream, if desired


1. Heat oven to 350°F (325°F for dark cookie sheet). Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.

2. Spray cookie sheet with cooking spray. Place biscuits 3 inches apart on cookie sheet. Press each into 5-inch round with 1/4-inch-high rim around outer edge.

3. For each pie, spoon half of peaches onto biscuit. Crumble 1 cookie dough round evenly over peaches. Top with 1 tablespoon chips and 1 tablespoon coconut.

4. Bake 22 to 28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream.

Tomato-Basil Appetizers


2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
2 tablespoons herb-flavored cream cheese spread
1/4 cup diced seeded tomato
Chopped fresh basil leaves


1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwavable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers.

2. Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes.

3. Spread cream cheese spread on biscuits. Top with tomato and basil.

Fresh Herb-Topped Mini-Focaccias

2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 teaspoons olive oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons shredded fresh Parmesan cheese

1. Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.

2. Spray cookie sheet with cooking spray. On cookie sheet, place biscuits 3 inches apart. Press or roll each to 4-inch round. Brush tops of biscuits with oil. Sprinkle with garlic, basil and cheese.

3. Bake 12 to 16 minutes or until edges are golden brown.

Pull-Apart Apple Ring

1/2 cup apple jelly
1/4 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 large apple, peeled
2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
1/4 cup margarine or butter, melted


1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan. Spoon apple jelly evenly over bottom of greased pan; sprinkle with walnuts. In small bowl, combine brown sugar and cinnamon; set aside. Cut apple into quarters; remove core. Slice each quarter into 5 slices.

2. Separate dough into 20 biscuits; flatten each slightly. Wrap 1 biscuit around each apple slice; pinch edges to seal and completely cover apple slice. Dip each in margarine; roll in brown sugar-cinnamon mixture. Stand biscuits on end in greased pan. Drizzle with any remaining margarine; sprinkle with any remaining brown sugar-cinnamon mixture.

3. Bake at 350°F. for 30 to 40 minutes or until golden brown. Cool upright in pan 8 minutes; invert onto serving plate. Spoon any additional topping over baked ring. Serve warm.