Peanut Blossoms

INGREDIENTS
1 3/4 cups Pillsbury BEST® All Purpose Flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® milk chocolates, unwrapped
DIRECTIONS
1. Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

Chicken Cacciatore Biscuit Bake

INGREDIENTS

1 cut-up whole chicken (3 to 3 1/2 lb)
1/2 medium green bell pepper, cut into strips
2 cups whole fresh mushrooms
1 jar (1 lb 10 oz to 1 lb 12 oz) tomato pasta sauce
1/4 cup chopped onion
1 teaspoon dried oregano leaves, crushed
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 tablespoon margarine or butter, melted
2 tablespoons grated Parmesan cheese
Chopped fresh parsley, if desired

DIRECTIONS

1. Heat oven to 375°F. In large skillet, brown chicken pieces on all sides. Place browned chicken in ungreased 13x9-inch pan. Top with bell pepper and mushrooms.
2. In small bowl, combine pasta sauce, onion and oregano. Pour over chicken and spread evenly around edges of pan. Cover with foil. Bake 40 to 45 minutes or until chicken is fork tender.
3. Remove pan from oven; uncover. Separate dough into 8 biscuits; arrange biscuits around edges of chicken in pan. Brush biscuits with margarine; sprinkle with cheese. Return to oven; bake 14 to 23 minutes longer or until biscuits are deep golden brown. Garnish with parsley.

Pizza Squares Continental

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2 tablespoons olive oil
2 large onions, thinly sliced (4 cups)
6 oz sliced provolone cheese
1 jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into thin strips
2 oz Montrachet or other chèvre (goat) cheese, crumbled (1/3 cup)
2 tablespoons pine nuts, if desired
DIRECTIONS
1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
2. In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
3. Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.