Steakhouse Potato Salad

Here is a great Kraft recipe for summer!  I'm not a big fan of traditional potato salad but I would be willing to try this one.

Steakhouse Potato Salad

Ingredients:

3 lb small red potatoes (about 9), quartered

1/2 cup water

1/2 cup Miracle Whip dressing

1/4 cup ranch dressing

6 slices bacon, cooked, crumbled

1 cup shredded cheddar cheese

4 green onions, thinly sliced

Directions:

Place potatoes in 2 quart microwaveable dish.  Add water; cover with lid.  Microwave on high 12 to 15 minutes or just until potatoes are tender; drain.  Place in large bowl.  Refrigerate 1 hour or until completely cooled.  Mix dressings.  Add potatoes with remaining ingredients; mix lightly. 

Pineapple-Glazed Chicken Breasts

This Pillsbury recipe has great flavor and is easy to prepare.  Dust off the grill and five it a try!

Pineapple-Glazed Chicken Breasts

Ingredients:

2 tablespoons Dijon mustard

2 tablespoons frozen (thawed) pineapple juice concentrate

1 clove garlic, minced

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves

1/4 teaspoon salt

1/8 teaspoon pepper

2 boneless skinless chicken breast halves (5 oz each)

1 teaspoon olive oil

2 slices (1/2 inch thick) fresh pineapple, rind removed

Directions:

Heat gar or charcoal grill.  In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons.  Into remaining mixture, stir garlic, rosemary, salt, and pepper; set aside.  When grill is heated, rub chicken breast halves with oil.  Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill.  Cook 5 minutes.  Add pineapple to grill; brush with rosemary mixture.  Turn chicken; brush with rosemary mixture.  Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork tender and juices run clear.  Discard any remaining rosemary mixture.  Place chicken on serving plates.  Spoon reserved 2 tablespoons mustard mixture over chicken.  Halve or quarter pineapple slices; serve with chicken. 

Mini Tostadas

Tostadas are fun to make and eat! This Pillsbury recipe is great for snacks and parties. Once you master this version you could get creative and create your own recipe.

Mini Tostadas

Ingredients:

1 package flour tortillas for burritos (8 tortillas)

Cooking spray

1 can (16 oz) refried beans

8 medium green onions, sliced (1/2 cup)

2 cups finely shredded Mexican cheese blend (8 oz)

2/3 cup sour cream

Directions:

Place oven rack in lowest rack position; heat oven to 400 degrees Fahrenheit. Spray one side of each tortilla with cooking spray. With 2 1/2 inch round cutter, cut 5 rounds from each tortilla (if desired, stack 2 tortillas to cut). On ungreased large cookie sheets, place tortilla rounds with sprayed sides down. Spread each round with beans. Set aside 1 tablespoon of the onions. Sprinkle rounds with remaining onions and cheese. Bake on lowest oven rack 11 to 13 minutes or until bottoms are crisp and cheese is melted and bubbly. Top each with about 1 teaspoon sour cream and some of the reserved onions.

Cheesy Chicken Strips

You don't have to be a kid to love chicken strips. This Betty Crocker recipe adds cheese to that simple joy. This recipe will bring and even bigger smile to your face because it takes less than 30 minutes.

Cheesy Chicken Strips

Ingredients:

4 boneless, skinless chicken breast halves (1 1/4 pounds)

2 cups cheese-flavored crackers, crushed (1 cup)

1/2 cup finely shredded cheddar cheese (2 ounces)

1 egg

Barbecue sauce, ketchup, or ranch dressing, if desired

Directions:

Heat oven to 400 degrees Fahrenheit. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Cut chicken lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in large resealable plastic bag. beat egg in large bowl; add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan. Bake uncovered 10 to 12 minutes or until no longer pink in center. Serve with dipping sauce if desired.

Beef Taco Foldovers

Pillsbury describes this recipe as "Mexico meets Italy". Try it out and see if you agree.

Beef Taco Foldovers

Ingredients:

1/2 lb lean (at least 80%) ground beef

1/4 cup chopped onion

1/2 cup black beans, drained (from 15 oz can)

1 can (8 oz) tomato sauce

1 tablespoon taco seasoning mix (from 1 oz package)

1 can Pillsbury Grands flaky layers refrigerated original biscuits

1 cup shredded cheddar cheese (4 oz)

5 tablespoons salsa

5 tablespoons sour cream

Sliced green onions, if desired

Lettuce, if desired

Directions:

Heat oven to 375 degrees Fahrenheit. In 10 inch skillet, cook beef and onion over medium-high heat until beef is brown; drain. Stir in beans, tomato sauce and seasoning mix. Simmer 3 to 5 minutes, stirring occasionally, until liquid is absorbed. Separate dough into 5 biscuits. Press or roll each to form 5 inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuits. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Top with salsa, sour cream, and green onions. Garnish with lettuce.

Pepperoni Pizza Chicken

This quick and easy Betty Crocker recipe is destined to become a family favorite! You could even use this idea as inspiration to create your own recipe.

Pepperoni Pizza Chicken

Ingredients:

4 boneless skinless chicken breasts

2 oz sliced pepperoni

1/2 cup shredded mozzarella cheese (about 2 oz)

1 tablespoon olive oil

4 cups water

1 package (7 oz) uncooked elbow macaroni

1 jar tomato pasta sauce

Chopped fresh basil, if desired

Directions:

Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal. In 12 inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside. In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium. cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut. Garnish with basil.

Grands Chicken Bacon Quesadillas

Here is another recipe from the Pillsbury Bake-Off Contest. Everyone loves a good quesadilla!

Grands Chicken Bacon Quesadillas

Ingredients:

1 container (8 oz) sour cream

4 green onions, thinly slices (4 tablespoons)

1 package (1 oz) ranch dip mix

1 cup chunky-style salsa

1/4 cup peach preserves

3 tablespoons chopped fresh cilantro

1/4 lb sliced roasted chicken (from deli), chopped

3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)

8 slices precooked bacon, chopped

1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)

Directions:

In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another bowl, mix salsa, preserves and 1 tablespoon of the cilantro. Heat closed medium-size contact grill for 5 minutes; spray grill plates with no-stick cooking spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix. Separate dough into 8 biscuits; press or roll each into 5 inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal. Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.

Blueberry-Orange Smoothies

Who doesn't love a healthy five minute smoothie? This Pillsbury recipe is easy to prepare and easy to change if you prefer other types of fruit. Take the opportunity to get a little creative!

Blueberry-Orange Smoothies

Ingredients:

1 cup frozen blueberries

1/2 cup orange juice

1 teaspoon grated orange peel

1 container (6 oz) Yoplait Greek Fat Free blueberry yogurt

Directions:

In blender, place blueberries, orange juice, orange peel, and yogurt. Cover; blend on high speed about one minute or until smooth. Pour into 2 glasses; serve immediately.

Meatballs And Creamy Rice Skillet Supper

Need a quick meal? With this five ingredient Betty Crocker recipe you will have dinner on the table in no time.

Meatballs And Creamy Rice Skillet Supper

Ingredients:

3/4 cup uncooked regular long grain white rice

1 can condensed cream of celery soup

2 cups water

1 1/2 cups ready to eat baby cut carrots, cut in half lengthwise

1 box (12 oz) frozen cooked Italian style meatballs, thawed

Chopped fresh parsley, if desired

Directions:

In 12 inch nonstick skillet, mix rice, soup, and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes. Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

Spicy Citrus Shrimp And Black Bean Tacos With Orange Avocado Salsa

I think this Pillsbury recipe sounds fun and refreshing. I think I would shorten the name though because in the time it takes to say it someone else might eat all the tacos.

Spicy Citrus Shrimp And Black Bean Tacos With Orange Avocado Salsa

Ingredients:

2 tablespoons blackened seasoning

1 tablespoon olive oil

1/4 cup sweet orange marmalade

1 lb uncooked medium shrimp (about 32 shrimp), thawed if frozen, peeled and deveined, tails removed

2 ripe medium avocados, pitted, peeled and cut into 1/2 inch pieces

1 small orange, peeled, chopped

1 small jalapeno chile, seeded, finely chopped

1/4 cup chopped red onion

2 tablespoons chopped fresh cilantro

1 can (15 oz) black beans, drained, rinsed

1 teaspoon ground cumin

1 tablespoon fresh lime juice

8 taco shells

2 cups shredded cheddar-monterey jack cheese blend (8 oz)

Directions:

Reserve 1 teaspoon of the blackened seasoning. In large resealable food storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours. Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside. In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on and off pulses until mixed and beans are coarsely chopped. Heat oven to 350 degrees Fahrenheit. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted. Meanwhile, spray large skillet with no-stick cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Tops with avocado salsa.

Crunchy Garlic Chicken

Tired of the same old chicken recipe? Give this Betty Crocker baked chicken recipe a try. All you need are some quick and easy sides and you'll have dinner on the table without much fuss.

Crunchy Garlic Chicken

Ingredients:

1/4 cup butter or margarine, melted

2 tablespoons milk

1 tablespoon chopped fresh chives or parsley

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 cups whole grain Total cereal, crushed (1 cup)

3 tablespoons chopped fresh parsley

1/2 teaspoon paprika

6 boneless skinless chicken breasts (about 1 3/4 lb)

Directions:

Heat oven to 425 degrees Fahrenheit. Spray 13x9 inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt, and garlic powder. In another shallow dish, mix crushed cereal, parsley, and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter. Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut.

Ranch Deviled Eggs

Jazz up your old deviled egg recipe with a little bit of ranch. This Pillsbury recipe puts a twist on an old favorite.

Ranch Deviled Eggs

Ingredients:

12 eggs

3 teaspoons dry ranch dressing mix (from 1 oz envelope)

1/3 cup mayonnaise or salad dressing

1 teaspoon Dijon mustard

1 tablespoon chopped chives

Directions:

In 4 quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut eggs lengthwise in half. Into medium bowl, slop out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

Feta Topped Chicken

This Betty Crocker recipe is not only healthy but also quick and easy. Sometimes there is nothing better than a simple well cooked piece with chicken.

Feta Topped Chicken

Ingredients:

4 boneless skinless chicken breast halves (1 1/4 lb)

2 tablespoons balsamic vinaigrette dressing

1 teaspoon Italian seasoning

1/4 teaspoon seasoned pepper

1 large roma (plum) tomato, cut into 8 slices

1/4 cup crumbled feta cheese (1 oz)

Directions: Set oven control to broil. Brush sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

"Healthified" Chicken Tortilla Casserole

This Betty Crocker casserole has 50% less fat and 27% fewer calories than their original recipe. Don't make the mistake of thinking this recipe doesn't have any flavor.

"Healthified" Chicken Tortilla Casserole

Ingredients:

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat free sour cream

1/2 cup fat free (skim) milk

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite size pieces

1 medium green bell pepper, chopped

1 large tomato, chopped

1 1/2 cups shredded sharp cheddar cheese or Mexican cheese blend (6 oz)

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, and milk until blended. Stir in chicken, tortillas, and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is malted and mixture is bubbly. Let stand 5 minutes.

Spinach And Beef Enchiladas

This Betty Crocker recipe sneaks a healthy vegetable into tasty enchiladas. You could make this recipe even healthier by selecting really lean beef.

Spinach And Beef Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

1 medium onion, chopped

1 box (9 oz) frozen spinach

1 can (4.5 oz) chopped green chiles, undrained

1/2 teaspoon ground cumin

1/2 teaspoon garlic pepper blend

1/2 cup sour cream

2 cups shredded colby-monterey jack cheese blend (8 oz)

1 can (10 oz) enchilada sauce

1 package (11.5 oz) flour tortillas (8 tortillas)

1/2 cup thick 'n chunky salsa

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In 12 inch non stick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic pepper blend, sour cream, and 1 cup of the cheese. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.

Zesty Lime Fish Tacos

I love how simple and fresh this taco looks. I'm not a big fan of fish but this award winning Pillsbury recipe could change my mind!

Zesty Lime Fish Tacos

Ingredients:

1 lb tilapia fillets (about 4)

1/2 cup fresh lime juice (2 to 3 limes)

3 cloves garlic, finely chopped

1/4 cup all purpose flour

1/4 cup yellow cornmeal

1 can (16.3 oz) Pillsbury grands homestyle refrigerated buttermilk biscuits (8 biscuits)

6 tablespoons canola oil

1 1/2 tablespoons chipotle chiles in adobo sauce (from 7 oz can), finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup salsa

1/2 cup sour cream

1 1/2 cups shredded cabbage

Directions:

Heat oven to 200 degrees Fahrenheit. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuits into flour mixture, then press or roll into 6 to 7 inch round. In 12 inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuits rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Breakfast Focaccia

This Pillsbury recipe is so easy that it only has three ingredients! I'm not much of a breakfast person but this definitely sounds like something that is worth trying.

Breakfast Focaccia

Ingredients:

1 can (11 oz) Pillsbury refrigerated crusty french loaf

1 tablespoon chopped pecans

3 tablespoons apricot preserves

Directions:

Heat oven to 350 degrees Fahrenheit. On ungreased cookie sheet, shape dough into ring; pinch ends together to seal. Press or roll dough to form 8 inch round, pinching and sealing dough in center. Press out any air bubbles. Press or roll until even thickness. Sprinkle top of dough with pecans; press into dough. Bake 20 to 25 minutes or until edges are golden brown. Meanwhile, spoon preserves into small microwavable bowl. Microwave on high 20 to 30 seconds to soften. Spread preserves over warm focaccia. To serve, cut into wedges.

Mini Ice Cream Cookie Cups

This is the million dollar winner from the most recent Pillsbury Bake Off. I think these are perfect for parties because there are so many possibilities!

Mini Ice Cream Cookie Cups

Ingredients:

1 package (16 oz) Pillsbury ready to bake refrigerated sugar cookies (24 cookies)

4 teaspoons sugar

1/3 cup walnuts, finely chopped

1/2 cup semi-sweet chocolate baking chips

1/4 cup seedless red raspberry jam

1 1/2 cups vanilla bean ice cream, softened

24 fresh raspberries

Directions:

Heat over to 350 degrees Fahrenheit. Spray 24 mini muffin cups with no-stick cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1 inch wide indentation. Cool completely in pan, about 20 minutes. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwaveable bowl, microwave chocolate chips uncovered on high 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. In another small microwaveable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Pepperoni-Pesto Popovers

The English teacher in me loves the alliteration of this recipe! The pepperoni lover in me makes me want to give this quick and easy Pillsbury recipe a try.

Pepperoni-Pesto Popovers

Ingredients:

1 tablespoon olive oil

1 tablespoon flour or cornmeal

1 can (8 oz) Pillsbury crescent recipe creations refrigerated seamless dough sheet

1/8 teaspoon garlic salt

1/4 cup basil pesto

18 slices (1 1/2 inch size) pepperoni

1/2 cup shredded mozzarella cheese (2 oz)

1/4 cup grated Parmesan cheese

Directions:

Heat oven to 375 degrees Fahrenheit. In six cup popover pan or 6 regular size muffin cups (2 3/4x1 1/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of the flour over bottom and side of each cup. Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with cheeses. Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show). Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.

Creamy Ranch Mashed Potatoes

If you haven't discovered the joy of ranch you are definitely missing out! The people at Betty Crocker show that they know what tastes good when they add ranch and show other favorite flavors to mashed potatoes.

Creamy Ranch Mashed Potatoes

Ingredients:

2 cups milk

3/4 cup water

2 tablespoons butter or margarine

1 package (1 oz) ranch salad dressing and seasoning mix (milk recipe)

1 cup sour cream

1 box (7.2 oz) Betty Crocker homestyle creamy butter mashed potatoes

4 slices bacon, cooked, crumbled

2 tablespoons thinly sliced green onions

Directions:

In 3 quart saucepan, heat milk, water, and butter to boiling. Stir in ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.

Parmesan Garlic Butter Green Beans

Have I mentioned that I love green beans? I remember my grandpa insisting on having green beans each time he came to Texas. It always irritated my grandma because of course you can purchase green beans outside of Texas. This Betty Crocker recipe is fast and easy to prepare.

Parmesan Garlic Butter Green Beans

Ingredients:

4 cups frozen whole green beans

2 tablespoons butter

1 small clove garlic, finely chopped

1 tablespoon grated Parmesan cheese

Directions:

Cook green beans as directed on bag to desired doneness except do not season to taste; drain. Meanwhile, in 1 quart saucepan, melt butter over medium low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender. Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

Maple Bacon Breakfast Rolls

This Pillsbury recipe definitely makes be cautiously curious. I usually don't add bacon to my sweet treats but it has potential. I'm confident that I know some guys who are willing to give anything with bacon a try.

Maple Bacon Breakfast Rolls

Ingredients:

10 slices precooked bacon

1 can (8 oz) Pillsbury crescent recipe creations refrigerated seamless dough sheet

3 tablespoons butter, softened

5 tablespoons maple syrup

1/3 cup powdered sugar

Directions:

Heat oven to 375 degrees Fahrenheit. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool. Generously spray large cookie sheet (dark cookie sheet not recommended) with no-stick cooking spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8 inch rectangle. In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut. Unwrap roll; place seam side down on cutting board. Using serrated knife, cut toll into 12 (about 3/4 inch) slices. Place slices, cut sides up, on cookie sheet. Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

Asparagus Potato Brunch Bake

I think everyone loves a good brunch recipe. This Pillsbury recipe has great flavors and is easy to make.

Asparagus Potato Brunch Bake

Ingredients:

1 tablespoon butter or margarine

1 cup sliced green onions

8 eggs

1/2 cup fat free (skim) milk

3 cups frozen southern style diced has brown potatoes ( from 32 oz bag), thawed

2 cups chopped lean cooked ham (1/2 lb)

1 box (9 oz) frozen asparagus cuts, thawed, drained

1 cup shredded cheddar cheese (4 oz)

Directions:

Heat oven to 350 degrees Fahrenheit. Generously spray 13x9 inch (3 quart) baking dish with cooking spray. In 8 inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender. In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham, and asparagus. Pour into baking dish. Top with cheese. Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Asiago Pesto Mashed Potatoes

Interested in a new twist on the same old mashed potatoes? This Betty Crocker recipe only takes fifteen minutes to prepare but packs a lot of flavor.

Asiago Pesto Mashed Potatoes

Ingredients:

2 1/2 cups milk

1 1/2 cups water

1/4 cup margarine or butter

1 box (7.2 oz) Betty Crocker homestyle creamy butter or roasted garlic mashed potatoes

3/4 cup shredded asiago cheese (3 oz)

2 tablespoons basil pesto

2 tablespoons chopped red bell pepper, if desired

Directions:

In 3 quart saucepan, heat milk, water, and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese. Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

Asparagus Parmesan

Honestly, I am not a big fan of asparagus but I know plenty of people who are. Give this Betty Crocker recipe a try and you might even convince the others to love this vegetable.

Asparagus Parmesan

Ingredients:

1 1/3 cups frozen cut asparagus

6 mushrooms, thinly sliced

2 teaspoons butter or margarine

1/8 teaspoon garlic powder

freshly ground pepper

1 tablespoon grated Parmesan cheese

Directions:

Cook asparagus as directed on package except add mushrooms during last minute of cooking; drain. Stir remaining ingredients into asparagus and mushrooms.

Slow Cooker Ham With Tropical Fruit Sauce

This is yet another Betty Crocker recipe that won me over with a picture. This recipe sounds like a tropical vacation in a slow cooker and I can definitely handle that. This recipe is so easy to prepare that it could become your next mid week favorite.

Slow Cooker Ham With Tropical Fruit Sauce

Ingredients:

4 1/2 pound fully cooked smoked boneless ham

1/4 teaspoon pepper

1 jar (24 ounces) mango in extra light syrup, drained

1 jar (12 ounces) pineapple preserves

1 jalepeno chili, seeded and chopped

2 tablespoons white wine vinegar

1/4 cup chopped fresh cilantro

1 can (20 ounces) sliced pineapple, drained and cut into sixths

Directions:

Spray inside of 4 to 5 quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili, and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham. Cover and cook on low heat setting 6 to 8 hours. Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.

Cherry Mini Cakes

I think these look so cute! I know it is the wrong time of year for hearts but I'm sure you could change this Betty Crocker recipe and use it for any holiday.

Cherry Mini Cakes

Ingredients:

1 box Betty Crocker super moist white cake mix

1 package (0.14 oz) cherry flavored unsweetened soft drink mix

1 1/4 cups water

1/3 cup vegetable oil

1 teaspoon almond extract

3 egg whites

1 bag (2 lb) powdered sugar (8 cups)

1/2 cup water

1/2 cup corn syrup

2 teaspoons almond extract

2 to 3 teaspoons hot water

Miniature red candy hearts

Directions:

Heat oven to 375 degrees Fahrenheit. (325 Fahrenheit for dark or nonstick pans). Grease bottoms only of about 60 mini muffin cups with shortening or cooking spray. In large bowl, beat all mini cakes ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 1/2 full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes. Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3 quart saucepan, mix all glaze ingredients except hot water. heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes. Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes. Top each cake with candy hearts. Store loosely covered at room temperature.

Classic Beef Stroganoff

Stroganoff is one of my favorites! Betty Crocker's recipe truly is a classic. It is easy to make and tastes great.

Classic Beef Stroganoff

Ingredients:

1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups beef broth

1/2 teaspoon Worcestershire sauce

1/4 cup all purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles

Directions:

Cut beef across grain into about 1 1/2x1/2 inch strips. Cooke mushrooms, onions, and garlic in butter in 10 inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Dutch Apple Breakfast Bake

Doesn't this picture look amazing? This Pillsbury recipe is easy to make and is definitely a crowd pleaser. Give it a try and feel free to share with your family and friends!

Dutch Apple Breakfast Bake

Ingredients:

1/2 cup unsalted or salted butter, melted

2 cans (13.9 oz each) Pillsbury refrigerated orange flavor sweet rolls with icing (8 rolls each)

1 can (21 oz) apple pie filling with more fruit

1 package (8 oz) cream cheese, softened

3/4 cup sugar

2 teaspoons grated orange peel

1 teaspoon vanilla

1 egg

2/3 cup sour cream

1/2 cup shredded sharp cheddar cheese (2 oz)

1/2 cup Pillsbury all purpose flour

1/2 cup sliced almonds

1/2 cup sweet orange marmalade

1 1/2 cups frozen (thawed) whipped topping, if desired

Directions:

Heat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the melted butter into ungreased 13x9 inch (3 quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel, and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese, and flour until mixture looks like coarse crumbs. Stir almonds. Sprinkle mixture over cream cheese layer. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoons orange peel, and marmalade. Microwave uncovered on high 40 seconds; stir. For 12 servings, cup apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Deep Dish Chicken Cordon Bleu

This Pillsbury recipe sounds so tasty that I can't wait to try it! If you haven't ever had chicken cordon bleu you are definitely missing out.

Deep Dish Chicken Cordon Bleu

Ingredients:

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

2 tablespoons unsalted or salted butter

1 tablespoon extra virgin olive oil

1 medium onion, thinly sliced

1 clove garlic, finely chopped

1 box (13.25 oz) frozen baked honey battered chicken tenders, thawed, cut into 1/2 inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded

16 slices (1 oz each) Muenster cheese

1/4 cup grated Parmesan cheese

1/4 cup mayonnaise or salad dressing

2 tablespoons Dijon mustard

2 teaspoons lemon juice

1 teaspoon honey

1 teaspoon horseradish sauce or cream style prepared horseradish

1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves

1 lb shaved cooked brown sugar or maple glazed ham (from deli)

Directions:

Heat oven to 375 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with nonstick cooking spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown. Meanwhile, in 10 inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cur up chicken tenders. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce, and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.

Confetti Corned Beef Hash

Not sure what to do with your leftover corned beef from St. Patrick's Day? Betty Crocker's Corned Beef Hash recipe makes a great breakfast.

Confetti Corned Beef Hash

Ingredients:

2 tablespoon butter or margarine

1 1/2 cups cut up cooked corned beef or lean cooked beef

2 tablespoons chopped fresh or 1/4 teaspoon dried thyme leaves

2 medium potatoes, cooked and chopped (2 cups)

1 small bell pepper, chopped (1/2 cup)

4 medium green onions, sliced (1/4 cup)

2 hard cooked eggs, chopped

Directions:

In 10 inch nonstick skillet, heat butter over medium heat. Stir in remaining ingredients. Cook uncovered 8 to 10 minutes, turning frequently, until hot.

Slow Cooker Corned Beef And Cabbage

Interested in a St. Patrick's Day dinner? Pillsbury has an easy corned beef and cabbage recipe that is sure to make feel a little Irish. You can get it started in the morning and let the slow cooker do the work for you all day.

Slow Cooker Corned Beef And Cabbage

Ingredients:

4 medium red potatoes, unpeeled, cut into 1 inch pieces

4 medium carrots, cut into 1 inch pieces

1 medium onion, cut into 6 wedges

1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)

12 oz beef stock

water

8 thin wedges cabbage

1/4 cup applesauce

2 tablespoons Dijon mustard

Directions:

Spray 5 to 6 quart slow cooker with cooking spray. In cooker, place potatoes, carrots, and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beef stock and enough water to just cover corned beef. Cover; cook on low heat setting 10 to 12 hours. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to high. Cover; cook 30 to 35 minutes longer or until cabbage is crisp tender. Meanwhile, in small bowl, mix applesauce and mustard. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Mini Reuben Turnovers

My grandmother loved Reuben sandwiches and would order one anytime she got the chance. This is a great Pillsbury recipe for get togethers or parties.

Mini Reuben Turnovers

Ingredients:

2 oz corned beef (from deli), cut into pieces

1/4 cup shredded Swiss cheese (1 oz)

2 tablespoons well drained sauerkraut, squeezed dry with paper towel

2 tablespoons stone ground mustard

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury crescent recipe creations refrigerated seamless dough sheet

1 egg, beaten, if desired

thousand island dressing, if desired

Directions:

Heat oven to 375 degrees Fahrenheit. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut, and mustard. Cover; process until finely chopped. If using crescent rolls: unroll dough; separate into 4 rectangles. Press each into 7 1/2 x 5 inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2 inch) squares. If using dough sheet: unroll dough; cut into 4 rectangles. Press each into 7 1/2 x 5 inch rectangle. Cut each rectangle into 6 (2 1/2 inch) squares. Place 1 teaspoon corned beef mixture on each square. Fold one corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture. Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired.

Buffalo Chicken And Potatoes

This Betty Crocker recipe caught my eye when I was checking my e-mail. It sounds tasty and the preparation is fast and easy. I definitely want to try this one!

Buffalo Chicken And Potatoes

Ingredients:

1 1/4 lb boneless skinless chicken breasts, cut into 1 inch strips

1/3 cup buffalo wing sauce

6 cups frozen (thawed) southern-style hash brown potatoes

1 cup ranch or blue cheese dressing

1/2 cup shredded Cheddar cheese (2 oz)

1 can (10 oz) condensed cream of celery soup

1/2 cup corn flake crumbs

2 tablespoons butter or margarine, melted

1/4 cup chopped green onions (3 to 4 medium)

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) baking dish with cooking spray. In medium bowl, stir together chicken strips an wing sauce. In large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Slow Cooker Meatball And Gravy Sandwiches

Here is another slow cooker recipe from Betty Crocker. It takes just a little time to prepare and then cooks all day with plenty leftover for lunch the next day. It only takes fives ingredients to make these tasty sandwiches.

Slow Cooker Meatball And Gravy Sandwiches

Ingredients:

2 medium onions, sliced

2 packages (12 ounces each) frozen cooked Swedish-style meatballs

2 jars (12 ounces each) beef gravy

1 teaspoon ground nutmeg

8 hoagie buns (about 7 inches long)

Directions:

Place onions in 3 1/2 to 4 quart slow cooker. Add frozen meatballs and gravy. Cover and cook on low heat setting 8 to 10 hours. Stir nutmeg into meatball mixture. Cut hoagie buns horizontally almost in half. Place 6 meatballs in each bun. Top with gravy.

Chocolate Chip Peanut Butter Torte

We really don't have dessert very often but we might have to give this recipe a try. This Pillsbury torte might even be a good dish to share with friends at social gatherings.

Ingredients:

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 egg

1 cup miniature semisweet chocolate chips

1 cup chopped honey-roasted peanuts

1 cup butterscotch chips

1/4 cup peanut butter

1/4 cup chocolate flavor syrup

Directions:

Heat oven to 350 degrees Fahrenheit. In ungreased 10 or 9 inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly. In medium microwavable bowl, microwave butterscotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 30 to 40 minutes longer or until edge is set but center is till slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.

Slow Cooker Root Beer Barbecue Beef Sandwiches

I am definitely a fan of good slow cooker recipes. This Betty Crocker recipe requires very little preparation and cooks all day. It looks like it makes plenty of leftovers too. You have to love evenings when dinner cooks itself!

Slow Cooker Root Beer Barbecue Beef Sandwiches

Ingredients:

1 boneless beef rump roast (4 lb)

2 cups barbecue sauce

1 cup root beer

Dash of salt and pepper, if desired

16 sandwich buns, split

Directions:

In 3 1/2 to 4 quart slow cooker, place beef. In 4 cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef. Cover; cook on low heat setting 10 to 12 hours. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12 inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

New York Cheesecake

So many people love cheesecake but baking one can be a little tricky. This Betty Crocker recipe makes it easy. You could bake a basic cheesecake and top it with whatever you like!

New York Cheesecake

Ingredients:

Crust-

1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup sugar

1 egg yolk

Filling and Topping-

5 packages (8 oz each) cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

1 tablespoon grated orange peel

1 tablespoon grated lemon peel

1/4 teaspoon salt

5 eggs

2 egg yolks

1/4 cup whipping cream

3/4 cup whipping cream

1/3 cup slivered almonds, toasted, if desired

Directions:

Heat oven to 400 degrees Fahrenheit. Lightly grease 9 inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan. Increase oven temperature to 475 degrees Fahrenheit. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel, and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks, and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes. Reduce oven temperature to 200 degrees Fahrenheit. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes. Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.