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Crescent
Caramel Swirl
This recipe for sticky buns is simple to
make, thanks to refrigerated crescent dinner roll dough. They
are a special treat for a weekend breakfast. |
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Prep time: 20 minutes
Ready in 55 minutes
Ingredients
½ cup butter (do not use margarine)
½ cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
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1) Heat oven to 350º F. Melt butter in small
saucepan. Coat bottom and sides of 12-cup Bundt pan with 2
tablespoons of the melted butter. Sprinkle pan with 3
tablespoons of the nuts. Add remaining nuts, brown sugar and
water to remaining butter in saucepan. Bring to a boil, stirring
occasionally. Boil 1 minute, stirring constantly.
2) Remove dough from cans, do not unroll. Cut
each long roll into 8 slices. Arrange 8 slices, cut side down,
in nut-lined pan; separate layers of each pinwheel slightly.
Spoon half of brown sugar mixture over dough. Place remaining 8
dough slices alternately over bottom layer. Spoon remaining
brown sugar mixture over slices.
3) Bake at 350º F. for 23 to 33 minutes or
until deep golden brown. Cool 3 minutes. Invert onto serving
platter or waxed paper. Serve warm.
Makes 12 servings. |
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Scrambled
Eggs Alfredo
Alfredo sauce gives scrambled eggs a
creamy texture and a scrumptious Parmesan cheese flavor. |
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Prep time: 25 minutes
Ingredients
8 slices bacon, cut into 1-inch pieces
8 eggs
1/8 teaspoon pepper
1 (10-oz) container refrigerated Alfredo sauce
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1) Cook bacon in 12-inch skillet over medium
heat until crisp. Remove bacon from skillet, drain on paper
towels. Reserve 1 tablespoon bacon drippings in skillet.
2) In large bowl, combine eggs, pepper and
half of the Alfredo sauce; beat well. Add egg until eggs are set
but still moist, stirring occasionally. Fold in remaining
Alfredo sauce. Remove from heat. Sprinkle with bacon.
3) Bake at 350º F. for 23 to 33 minutes or
until deep golden brown. Cool 3 minutes. Invert onto serving
platter or waxed paper. Serve warm.
6 servings. |
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Mini
Chocolate Surprise Banana-Oatmeal Muffins
The crumbly-sweet oatmeal topping conceals
a surprise within these dainty muffins. |
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Prep time: 1 hour
10 minutes
Ingredients
1 (14-oz) pkg. Pillsbury Banana Quick
Bread & Muffin Mix
¾ cup rolled oats
1 cup water
¼ cup oil
2 eggs
1/3 cup sugar
2 tablespoons butter, melted
48 milk chocolate Hershey's Mini Kisses (from 10-oz. pkg.)
TIP:
If only one 12-cup miniature muffin pan is available, bake
batter in batches.
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1) Heat oven to 350º F. Line 48 miniature
muffin cups with small paper baking cups; spray paper cups
lightly with nonstick cooking spray.
2) Reserve ½ cup quick bread mix in small
bowl, combine remaining quick bread mix, ½ cup of the oats,
water, oil and eggs; mix well. Fill sprayed paper-lined muffin
cups 2/3 full. Lightly press 1 chocolate kiss into batter in
each cup.
3) To reserved ½ cup quick bread mix, add
remaining ¼ cup oats, sugar and melted butter; mix well.
Sprinkle about 1 teaspoon mixture over top of batter in each
cup.
4) Bake at 350º F. for 16 to 18 minutes or
until top springs back when touched lightly in center. Remove
muffins from pan; cool slightly on wire rack. Serve warm.
48 mini-muffins |
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Cheesy
Egg Biscuits |
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Prep time: 28 minutes
Ingredients
1 (10.8-oz) can (5 biscuits) Pillsbury
Grands! Refrigerated flaky Biscuits
6 oz. (1½ cups) shredded Cheddar cheese
5 eggs
2 tablespoons milk
¼ teaspoon salt
1 tablespoon margarine or butter
5 tablespoons Old El Paso Salsa
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1) Heat oven to 350º F. Prepare and bake
biscuits as directed on can, sprinkling each with 1 tablespoon
of the cheese before baking.
2) Meanwhile, in large bowl, combine eggs,
milk and salt; beat well. Melt margarine in medium skillet over
medium heat. Add egg mixture; cook until eggs just begin to set,
stirring occasionally. Stir in remaining cheese. Cook an
additional 1 to 2 minutes or until cheese is almost melted.
3) Split warm biscuits. Spoon eggs evenly onto
bottom halves of biscuits. Top each with 1 tablespoon salsa.
Cover with top halves of biscuits.
5 sandwiches |
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Peach-Stuffed
Oven French Toast
Surprise your family with
deliciously deluxe French toast that's amazingly easy to make.
Thanks to one-pan oven baking, this French toast can be enjoyed
by everyone at the same time. |
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Prep time: 35 minutes
Ingredients
½ cup cream cheese
(from 8-oz. tub)
2 tablespoons powdered sugar
12 slices cinnamon-raisin bread
1 (15¼-oz.) can peach halves, well drained, thinly sliced
3 eggs
3/4 cup milk
1 teaspoon vanilla
3/4 cp Hungry Jack Microwave Ready Regular Syrup
TIP:
*Recipe can be prepared ahead to this point. Cover pan with
foil; refrigerate at least 4 hours or over night. When ready to
bake, uncover; bake as directed above.
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1) Heat oven to 425º F. Generously spray
15x10x1-inch baking pan with nonstick cooking spray. In small
bowl, beat cream cheese and powdered sugar until well blended.
Spread mixture on one side of each slice of bread. On 6 of the
bread slices, arrange peach slices evenly over cream cheese
mixture. Top with remaining bread slices, cream cheese side
down; press down firmly.
2) In shallow bowl, combine eggs, milk and
vanilla; beat well. Dip each sandwich into egg mixture, soaking
both sides; place in sprayed pan. Pour any remaining egg mixture
over filled sandwiches.*
3) Bake at 425º F. for 10 minutes. Turn
French toast; bake an additional 10 minutes or until both sides
are browned and crisp. Let stand 5 minutes before serving. Serve
with syrup. Store any remaining French toast in refrigerator.
6 servings. |
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Easy
Potato Chowder with Toppers
Here's a hearty soup, you'd expect
to find at your favorite restaurant, but it's simple to make at
home. Don't let the soup boil once the sour cream has been
added. For an added dash of color, sprinkle each bowlful with
paprika before serving. |
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Prep time: 35 minutes
Ingredients
3½ cups water
1 (7.8-oz.) pkg. Hungry Jack Creamy Scalloped Potatoes
3 cups milk
1 (8-oz.) container sour cream
Toppings
Shredded Cheddar cheese
Cooked real bacon pieces
Chopped fresh chives
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1) Bring water to boil
in medium saucepan. Coarsely crumble potatoes and add to water,
mix well. Cover; simmer 15 minutes.
2) Stir in milk and
contents of sauce mix packet from potatoes. Reduce heat to
medium; cook 5 to 8 minutes or until thickened and thoroughly
heated, stirring frequently.
3) Stir in sour cream;
mix well. Top individual servings with cheese, bacon and chives.
6 (1 1/3-cup)
servings. |
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Cheesy
Turkey, Broccoli and Rice |
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Prep time: 25 minutes
Ingredients
1 tablespoon margarine
or butter
½ cup shredded carrot
2 tablespoons finely chopped onion
1 (10-oz.) pkg. Green Giant Frozen Broccoli in Cheese Flavored
Sauce
1 cup cubed cooked turkey
1 cup uncooked instant white rice
1 cup chicken broth
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1) Melt margarine in
medium skillet over medium heat. Add carrot and onion; cook 5
minutes or until tender, stirring occasionally.
2) Meanwhile, cook broccoli in microwave as directed on package.
3) Remove broccoli with sauce from pouch; add to mixture in
skillet. Add turkey, rice and broth; mix well. Bring to a boil.
Cover, remove from heat. Let stand 5 minutes or until rice is
tender and liquid is absorbed.
2 (1 ½-cup) servings. |
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Chicken,
Rice and Veggie Soup
When there's a chill in the air, soups take center stage. This
three-ingredient soup is tasty and quick to prepare. |
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Prep time: 10 minutes
Ingredients
1 (10-oz.) pkg. Green Giant Frozen
Rice Medley with Peas and Mushrooms
1 cup cubed cooked chicken
1 (14½-oz) can
ready-to-serve chicken broth
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1) Cook rice medley in
microwave as directed on package.
2) Remove rice medley
from pouch; place in medium saucepan. Add chicken and broth;
cook over medium heat for 3 to 4 minutes or until thoroughly
heated.
2 (1¾-cup) servings. |
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Ghostly
Sandwiches
Kids will have fun helping you
prepare this spooky lunch. As a variation, use cookie cutters
shaped like pumpkins or other Halloween motifs to shape the
cheese. |
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Prep time: 15 minutes
Ingredients
8 slices white or
whole wheat sandwich bread
3 tablespoons margarine or butter
1 teaspoon prepared mustard, if desired
8 slices bologna
8 slices pasteurized process Swiss or American Cheese.
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1) Spread each slice of bread with margarine
and mustard; top with bologna.
2) Cut each cheese slice into ghost shape;
make eyes and mouth holes with end of drinking straw. Place
cheese "ghost" on top of bologna.
8 sandwiches |
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Jack-o'-Lantern
Sandwiches |
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Prep time: 10 minutes
Ingredients
¼ cup whipped cream cheese
spread
(from 8-oz. tub)
¼ cup pasteurized process cheese sauce
4 slices whole wheat bread
2 pimiento-stuffed green olives, sliced
1 tablespoon raisins
4 small fresh celery leaves or parsley springs
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1) In small bowl,
combine cream cheese spread and cheese sauce; blend well.
2) With large
pumpkin-shaped cookie cutter or knife, cut slices of bread into
pumpkin shapes. Spread each evenly with cheese mixture.
3) Create faces on each
sandwich with 2 olive slices for eyes, 1 raisin for nose and a
few raisins for mouth. Place 1 celery leaf or sprig of parsley
at top for pumpkin stem.
4 sandwiches |
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Waffle
Snack Sticks
For breakfast on the go,
ready-to-serve vanilla pudding makes a sweet, calcium-rich dip
for tasty peach-flavored waffles sprinkled with sunflower seeds. |
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Prep time: 5 minutes
Ingredients
2 Hungry Jack Frozen Buttermilk or
Homestyle Waffles
4 teaspoons peach preserves
2 teaspoons chopped shelled sunflower seeds
1 (4-oz.) container vanilla pudding
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1) Toast
waffles as directed on package.
2) Spread
preserves over waffles. Sprinkle with sunflower seeds. Cut
waffles in half. Serve with pudding for dipping. Refrigerate any
remaining pudding.
1 serving |
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Creamy
Apple Pie Sauce
Boost the taste and the nutrients
in applesauce by adding chopped apples and vanilla yogurt. |
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Prep time: 10 minutes
Ingredients
1 cup cherry-flavored
or cinnamon-flavored applesauce
1 medium apple, peeled, chopped
½ cup vanilla yogurt
3 tablespoons crushed crispy sweetened cinnamon whole wheat and
rice cereal
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1) In small bowl,
combine applesauce, apple and yogurt; mix well. Top individual
servings with crushed cereal.
4 (½-cup) servings |
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PB&J
Crescent Twists
Here's an all-American kid's
favorite with a twist. |
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Prep time: 35 minutes
Ingredients
1 (8-oz.) can Pillsbury refrigerated
Crescent Dinner Rolls
¼ cup peanut butter chips
2 teaspoons strawberry jam
1 teaspoon powdered sugar
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1) Heat oven to 375º F. Separate dough into 4
rectangles; press perforations to seal. Press each to form
6x4-inch rectangle.
2) Sprinkle 1 tablespoon peanut butter chips
along one long edge of each rectangle, ½ inch from edge. Spread
½ teaspoon jam from edge. Fold both edges of dough to center;
press to seal. Press ends of each rectangle to seal. Twist each
rectangle twice. Place on ungreased cookie sheet.
3) Bake at 375º F. for 10 to 12 minutes or
until golden brown. Remove from cookie sheet; cool on wire rack
for 10 minutes. Sprinkle with powdered sugar
4 twists |
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