Starting Point Recipes

Steakhouse Potato Salad

2010-05-31T09:50:00.001-05:00

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

2010-05-30T18:49:00.000-05:00

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

2010-05-08T16:59:00.003-05:00

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

2010-05-07T16:00:00.002-05:00

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

2010-05-06T16:49:00.003-05:00

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

2010-05-05T16:41:00.001-05:00

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

2010-05-04T16:13:00.002-05:00

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

2010-05-03T16:37:00.000-05:00

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

2010-05-02T20:52:00.002-05:00

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

2010-04-26T16:27:00.000-05:00

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

2010-04-24T15:19:00.003-05:00

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

2010-04-23T15:41:00.003-05:00

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

2010-04-22T16:28:00.002-05:00

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

2010-04-21T16:02:00.002-05:00

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

2010-04-20T16:46:00.002-05:00

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

2010-04-19T16:06:00.001-05:00

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

2010-04-18T10:27:00.000-05:00

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

2010-04-17T14:48:00.000-05:00

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

2010-04-16T21:35:00.002-05:00

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

2010-04-08T17:23:00.001-05:00

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

2010-04-07T17:10:00.001-05:00

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

2010-04-05T17:32:00.003-05:00

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

2010-04-04T15:46:00.003-05:00

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

2010-03-31T17:17:00.003-05:00

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

2010-03-30T17:01:00.001-05:00

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

2010-03-29T20:51:00.003-05:00

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

2010-03-24T17:00:00.002-05:00

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

2010-03-22T16:44:00.000-05:00

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

2010-03-21T18:23:00.003-05:00

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

2010-03-19T09:28:00.002-05:00

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

2010-03-18T09:09:00.000-05:00

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

2010-03-17T08:48:00.000-05:00

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

2010-03-16T21:11:00.003-05:00

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

2010-03-06T16:06:00.003-06:00

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

2010-03-03T16:53:00.002-06:00

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

2010-03-02T17:02:00.002-06:00

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

2010-03-01T16:40:00.003-06:00

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

2010-02-28T14:51:00.000-06:00

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.

Healthified Buffalo Chicken Dip

2010-02-27T16:10:00.000-06:00

I wasn't quite sure what to think of this when I first saw it. It definitely sounds like an interesting recipe to try and Better Crocker usually doesn't disappoint. It is only 110 calories per serving!

Healthified Buffalo Chicken Dip

Ingredients:

1 package (8 oz) 1/3 less far cream cheese, softened

1/2 cup fat free ranch dressing

1/3 cup buffalo wing sauce

2 tablespoons water

1 1/2 cups shredded cooked chicken breast

1 cup shredded reduced fat Colby-Monterey Jack cheese blend or reduced-fat Cheddar cheese (4 oz)

2 tablespoons chopped green onions (2 medium)

Whole grain crackers or celery sticks, if desired

Directions:

Heat oven to 350 degrees Fahrenheit. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1 quart baking dish or 9 inch pi plate; cover with foil. Bake 30 to 35 minutes or until hot and bubbly. Stir; top with onions. Serve hot with crackers or celery sticks.

Deviled Crab And Biscuit Cups

2010-02-26T19:37:00.003-06:00

This Pillsbury recipe definitely caught my attention. I don't think I have every made anything with crab. This sounds like a good recipe to try for a social event. I'm sure you could even be creative and change the filling and serve different options.

Deviled Crab And Biscuit Cups

Ingredients:

3/4 cup whipped cream cheese spread

1 tablespoon fresh lemon juice

1 teaspoon red pepper sauce

1/4 cup finely shredded mild cheddar cheese (1 oz)

2 tablespoons chopped green onions (2 medium)

1 teaspoon paprika

1/2 cup garlic herb bread crumbs

3 cans (6 oz each) white crabmeat, well drained

1 cup chopped celery

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits

2 tablespoons chopped fresh parsley

Directions:

Heat oven to 375 degrees Fahrenheit. Spray 16 regular size muffin cups with cooking spray. In small bowl, mix cream cheese, lemon juice, pepper sauce, cheddar cheese, onions, paprika, bread crumbs, crabmeat, and celery until well blended. Separate dough into 8 biscuits; then peel in half to make 16 biscuits. Press or roll each into 5 inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4 inch rim over edge of cup. Place 2 tablespoons crab mixture in bottom of each muffin cup. Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with chopped parsley; lightly press into filling. Remove biscuit cups from pan; serve immediately.

Family Favorite Macaroni And Cheese

2010-02-25T16:21:00.002-06:00

Here is a great traditional macaroni and cheese recipe. It is an excellent comfort food that everyone should know how to make. Any recipe that is a Betty Crocker favorite must be pretty good. You could even change up the type of cheese if you want to try something different.

Family Favorite Macaroni And Cheese

Ingredients:

2 cups uncooked elbow macaroni (7 ounces)

1/4 cup butter or margarine

1/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground mustard

1/4 teaspoon Worcestershire sauce

2 cups milk

2 cups shredded or cubed cheddar cheese (8 ounces)

Directions:

Heat Oven to 35o degrees Fahrenheit. Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Chicken Ranch Tacos

2010-02-22T16:10:00.000-06:00

This recipe had me at ranch! There are many people who love to put ranch on just about anything. It never occurred to me to put ranch on a taco. This Betty Crocker recipe will be making its way to my table soon.

Chicken Ranch Tacos

Ingredients:

1 box taco shells (10 shells)

3 cups cut up deli rotisserie chicken (2 to 2 1/2 lbs)

1 package taco seasoning mix

1/2 cup ranch dressing

1 1/2 cups shredded lettuce

1 medium tomato, chopped (3/4 cup)

1 cup shredded cheddar cheese (4 oz)

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

Thick 'n Chunky salsa, if desired

Additional ranch dressing, if desired

Directions:

Heat oven to 325 degrees Fahrenheit. heat taco shells in over as directed on box. Meanwhile, in medium microwavable bow, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on high 2 to 3 minutes or until hot. Stir in 1/2 cup dressing. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Shrimp Scampi With Linguini

2010-02-21T16:39:00.004-06:00

Shrimp Scampi With Linguini

Ingredients:

1 pound linguini

4 tablespoons butter

4 tablespoons extra virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Lemon Butter Green Beans With Pine Nuts

2010-02-20T16:31:00.002-06:00

Green beans are one of my favorite vegetables but I always prepare them the same old way. This Emeril Lagasse recipe that I found on the Food Network website might get me out of my green bean rut.

Lemon Butter Green Beans With Pine Nuts

Ingredients:

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water

1 tablespoon unsalted butter

1 tablespoon minced shallots

1 tablespoon pine nuts

1 teaspoon fresh lemon juice

Pinch salt

Pinch freshly ground black pepper

Directions:

Drain green beans well and pat dry. Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Sweet And Sour Pork

2010-02-19T16:00:00.001-06:00

Here is a quick and easy Betty Crocker recipe that takes less than 30 minutes to prepare. If you aren't a fan of pork I'm sure you could substitute another type of meat.

Sweet And Sour Pork

Ingredients:

1 lb boneless pork loin chops, cut into 1 inch cubes

1 egg, beaten

3/4 cup Bisquick mix

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup vegetable oil

1 1/2 cups frozen bell pepper and onion stir-fry

1 can (8 oz) pineapple chunks, drained

1 jar (11 1/2 oz) sweet and sour sauce

Directions:

In medium bowl, toss pork with egg. In 1 gallon resealable food storage bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat. In 12 inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. stir in sweet and sour sauce and pork; heat to boiling.

Miami Burger

2010-02-18T16:17:00.000-06:00

I am always up for a good burger and this one caught my eye on the Food Network website. Bobby Flay has a burger based on a Cuban sandwich. You can even go a little healthy and make it with ground turkey. I am definitely interested in giving this one a taste test!

Miami Burger

Ingredients:

1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

1/2 cup mayonnaise

4 cloves roasted garlic, mashed

4 hamburger buns, split

1/4 cup Dijon mustard

8 thin slices Swiss cheese

4 thin slices smoked ham

2 dill pickles, sliced into 1/4 inch thick slices

Directions:

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Brush burgers with oil and cook on grill or in pan. Remove the burgers to a plate. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

Spinach Manicotti

2010-02-17T15:48:00.000-06:00

I love stuffed pasta but I've always been afraid it would be too hard to make. Spinach has become one of my favorite ingredients so I am definitely willing to try any pasta dish that includes it.

Spinach Manicotti

Ingredients:

1 box (8 oz) uncooked manicotti shells (14 shells)

2 cups shredded Italian cheese blend (8 oz)

1/4 teaspoon crushed red pepper flakes

1 container (15 oz) ricotta cheese

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

1 jar (25.5 oz) pasta sauce (any flavor)

Directions:

Heat oven to 375 degrees Fahrenheit. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg. In bottom of ungreased 13x9 inch (3 quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Vermicelli With Fresh Herb Tomato Sauce

2010-02-16T16:05:00.000-06:00

This Pillsbury recipe is definitely more of a side dish than a main dish. Not only is it quick and easy to make, but also sounds so fresh and delicious.

Vermicelli With Fresh Herb Tomato Sauce

Ingredients:

7 oz uncooked vermicelli

3 medium tomatoes, seeded, chopped (about 2 cups)

1/2 cup shredded Parmesan cheese (2 oz)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon finely grated lemon peel

1/8 teaspoon coarse ground black pepper

1 clove garlic, minced

Directions:

Cook and drain vermicelli as directed on package. Meanwhile, in large bowl, mix remaining ingredients. Gently stir cooked vermicelli into tomato mixture to coat.

Scrumptious Apple Pie

2010-02-15T16:32:00.002-06:00

A classic Betty Crocker pie sounds amazing any day of the week. You should give this recipe a try even if it is your first attempt at making a pie. You could always take some extra shortcuts to make it a little easier.

Scrumptious Apple Pie

Ingredients:

Pastry:

2 cups all purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling:

1/3 to 1/2 cup sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter or margarine

Directions:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in hale; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 425 degrees Fahrenheit. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9 inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry into 10 inch round. Fold into fourths and cut slits so steam can escape. Unfold to pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 to 3 inch strip of foul to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Smoky Mac 'n Cheese

2010-02-14T20:37:00.002-06:00

"Nothing Says LOVE Like Mac & Cheese" according to Betty Crocker. I know that I definitely enjoy a good mac and cheese recipe.

Smoky Mac 'n Cheese

Ingredients:

3 cups uncooked elbow macaroni (12 oz)

1 1/2 cups whipping cream

1 teaspoon Dijon mustard

1/2 teaspoon coarse (kosher or sea) salt

1/4 teaspoon ground red pepper (cayenne)

8 oz smoked cheddar cheese, shredded (2 cups)

2 cans (14.5 oz each) fire roasted diced tomatoes, well drained

1/4 cup sliced green onions (4 medium)

1/3 cup grated Parmesan cheese

1/3 cup plain bread crumbs

2 teaspoons olive oil

Directions:

Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm. Meanwhile, heat oven to 375 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In 2 quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Valentine Chex Mix

2010-02-12T22:20:00.003-06:00

Chex Mix is definitely an old school favorite of many people. Why not try Pillsbury's Valentine twist on this tasty snack?

Ingredients:

9 cups Rice Chex cereal

1 cup white vanilla baking chips

1/2 cup peanut butter

1/4 cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white, and pink candy coated chocolate candies

1/4 cup red or pink jimmies sprinkles

Directions:

In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter, and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place 1/2 of the cereal mixture in 1 gallon food storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.

Pretzels With Sweet Spicy Mustard

2010-02-09T21:18:00.000-06:00

This is definitely a Pillsbury recipe that I am excited about trying. Mike really isn't a mustard fan but I'm sure he would love them on their own or with a cheesy sauce. Sounds like a good thing to bring to future social events!

Pretzels With Sweet Spicy Mustard

Ingredients:

1/4 cup spicy brown mustard

1/4 cup apricot preserves

1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

1 tablespoon butter or margarine, melted

1/2 teaspoon kosher (coarse) salt

Directions:

Heat oven to 375 degrees Fahrenheit. Spray large cookie sheet with cooking spray. In small bowl, mix mustard and apricot preserves; set aside. Unroll dough on work surface; press into 12x8 inch rectangle. cut crosswise into 16 (8 inch) strips; roll each into 11 inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet. Bake 8 to 10 minutes or until golden brown. remove from cookie sheet. Serve warm with mustard mixture.

Pork Medallion With Dijon-Mushroom Sauce

2010-01-31T13:30:00.000-06:00

We eat a lot of chicken and beef in our house and sometimes it is nice to change things up a little. Pork is one of those ingredients that I am never quite sure what to do with it. Give this Pillsbury recipe a try. It is easy to make and only takes about 30 minutes. This recipe makes two servings but can easily be doubled.

Pork Medallion With Dijon-Mushroom Sauce

Ingredients:

5 teaspoons butter

1 shallot, finely chopped (2 tablespoons)

1 jar (4.5 oz) sliced mushrooms, drained

1 teaspoon vegetable oil

1 pork tenderloin (1/2 to 3/4 lb), cut into 8 (3/4 inch thick) slices

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon apple juice

1 tablespoon Dijon mustard

1/2 cup whipping cream

fresh thyme sprigs or basil leaves, if desired

Directions:

In eight inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet. To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cove to keep warm. Gradually add apple juice to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.

Loaded Baked Potato Pizza

2010-01-30T15:17:00.000-06:00

This Pillsbury recommendation comes from Margaret. She said when she first saw this recipe she thought it was odd and they wouldn't like it, but they ended up loving it and have made it several times. If you like stuffed baked potatoes you will love this recipe.

Loaded Baked Potato Pizza

Ingredients:

1 can (13.8 oz) Pillsbury refrigerated classic pizza crust

1 medium white potato

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 box (10 oz) frozen broccoli and cheese sauce

2/3 cup sour cream

1 tablespoon ranch dressing

1 cup shredded Colby-Monterrey jack cheese blend (4 oz)

5 slices cooked bacon, coarsely chopped

1 small tomato, seeded, chopped (1/2 cup)

2 medium green onions, chopped (2 tablespoons)

Directions:

Heat oven to 375 degrees Fahrenheit. Spray large cookie sheet with nonstick cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9 inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside. Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes (1 cup). In small, bowl, mix potato, oil, salt and pepper; set aside. Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside. In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2 inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon. Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture. Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.

Quick 'n Crunchy Potato Chip Chicken

2010-01-29T18:30:00.000-06:00

If you ever find yourself stuck in a chicken dinner rut and don't have any fresh ideas you should give this recipe a try. This recipe caught my eye when I was checking my e-mail and like most Betty Crocker recipes is is fast and easy to prepare. You could probably even try this recipe with different chip flavors for more variety.

Quick 'n Crunchy Potato Chip Chicken

Ingredients:

4 cups sour cream and onion flavored potato chips crushed (1 cup)

1 tablespoon parsley flakes

1 large egg

2 teaspoons Worcestershire sauce

2 tablespoons vegetable oil

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

Directions:

In a shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce. In 10 inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture. Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut.

Taco Pizza

2010-01-28T16:50:00.000-06:00

I like tacos and pizza but never really considered combining the two. This Pillsbury recipe sounds easy to prepare and there are plenty of ways to change it based on what you like. I'm thinking this might be a good recipe for future social gatherings!

Taco Pizza

Ingredients:

1 can (11 oz) Pillsbury refrigerated thin pizza crust

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

1/4 cup water

1 can (4 oz) chopped green chiles, drained

1/4 cup sliced ripe olives, drained

2 cups shredded Mexican cheese blend (8 oz)

1 1/2 cups shredded lettuce

1 cup seeded chopped tomato (1 large)

crushed corn chips, if desired

salsa, if desired

Directions:

Heat oven to 400 degrees Fahrenheit. Spray or grease 15x10 inch or larger dark nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10 inch rectangle. In 10 inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Creamy Chicken And Rigatoni

2010-01-27T18:42:00.000-06:00

I love pasta recipes because they are so easy to make and versatile. Here is another easy to prepare Betty Crocker recipe. If you re up to it, you could probably make this recipe even tastier by using fresh vegetables instead of frozen vegetables.

Creamy Chicken And Rigatoni

Ingredients:

1 tablespoon olive or vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1 inch pieces

2 cloves garlic, finely chopped

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves

2 cans (14 1/2 oz each) diced tomatoes, well drained

2 cups whipping (heavy) cream

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground red pepper (cayenne)

2 1/2 cups rigatoni pasta (8oz)

1 package (16 oz) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained

shredded Parmesan cheese, if desired

Directions:

Heat oil in dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center. Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened. Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Beef And Spinach Lasagna Roll-Ups

2010-01-26T16:33:00.000-06:00

This is a Pillsbury twist on lasagna. Though I wasn't a fan of spinach when I was younger it is now a welcomed ingredient in many dishes. I hadn't heard of frozen precooked lasagna before. Depending on how easy it is to find frozen precooked lasagna, I would probably experiment with boiling some dry lasagna noodles and purposefully under cook them a little.

Beef And Spinach Lasagna Roll-Ups

Ingredients:

1/4 lb extra lean ground beef

3 tablespoons chopped onion

1 jar (14 oz) tomato pasta sauce

1 egg white

1/2 cup ricotta cheese

2 tablespoons grated Parmesan cheese

1 teaspoon dried oregano leaves

3/4 cup shredded mozzarella cheese (3 oz)

4 (8x2 1/2 inch) frozen precooked lasagna noodles, thawed

1 cup fresh baby spinach leaves, washed, stems removed

Directions:

Heat oven to 350 degrees Fahrenheit. In 8 inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat. In bottom of ungreased 8 inch square (2 quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese. Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil. Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake and additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.

Southwestern Chicken Biscuit Pot Pie

2010-01-25T16:16:00.000-06:00

This recipe comes from the Pillsbury Cooking For Two newsletter. It sounds pretty easy to make and I am sure you can increase the recipe to feed more people. You could even make it more of a challenge by making your own soup instead of using canned soup.

Southwestern Chicken Biscuit Pot Pie

Ingredients:

1 can (18.5 oz) Progresso Traditional southwestern-style chicken soup

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground chipotle chiles

cooking spray

1/2 cup frozen extra sweet whole kernel corn

1 package (3 oz) diced cooked chicken (2/3 cup)

2 oz monterey jack cheese, cut into 4 slices

3 tablespoons chopped roasted red bell peppers (from jar)

1 Pillsbury Grands frozen Southern Style Biscuits

2 to 4 tablespoons sour cream

1 to 2 tablespoons finely chopped fresh chives or green onions

Directions:

Heat oven to 350 degrees Fahrenheit. Pour soup into 2 cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles. Spray insides of 2 ovenproof 2 cup bowls with cooking spray. Place 1/4 cup corn and 1/3 cup chicken in each bowl. Pour about 1 cup soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup in each bowl. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place biscuits over cheese; spray biscuits with cooking spray. Place bowls on cookie sheet; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Serve topped with sour cream, chives and remaining tablespoon roasted peppers.

Turkey Mac Skillet

2010-01-24T18:20:00.000-06:00

This Betty Crocker recipe is fast and easy! It also probably qualifies as fairly healthy since it uses ground turkey. If you aren't a fan of ground turkey I'm sure it would be just as tasty with ground beef.

Turkey Mac Skillet

Ingredients:

2 teaspoons vegetable oil

1 1/4 pounds lean ground turkey

1 cup uncooked wagon wheel pasta (2 ounces)

1/2 cup chunky salsa

1 cup water

1/2 teaspoon salt

dash of pepper

2 medium stalks celery, thinly sliced (1 cup)

1 medium tomato, chopped (3/4 cup)

2 cans (8 oz each) tomato sauce

Directions:

Heat oil in 12 inch skillet over medium heat. Cook turkey in oil 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes or until pasta is tender.

Slow Cooker Cheesy Ravioli Casserole

2010-01-23T18:02:00.000-06:00

My sister sent me this recipe. She suggests cooking on the higher end of low if you have a slow cooker with numbers instead of just low and high settings. She also mentioned that she would like to try it with a different type of ravioli although her husband was very happy with the Pillsbury recipe the way it is.

Slow Cooker Cheesy Ravioli Casserole

Ingredients:

1 tablespoon olive or vegetable oil

1 medium onion, chopped

1 large clove garlic, finely chopped

2 jars (26 oz each) four cheese-flavored tomato pasta sauce

1 can (15 oz) tomato sauce

1 teaspoon Italian seasoning

2 packages (25 oz each) frozen beef-filled ravioli

2 cups shredded mozzarella cheese (8 oz)

1/4 cup chopped fresh parsley

Directions:

Spray 5 to 6 quart slow cooker with cooking spray. In dutch oven or 12 inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Put 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top. Cover; cook on low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.

Mandi Forester's White Chicken Chili

2010-01-19T16:00:00.000-06:00

Katie got this recipe from her mother and wanted me share it with everyone. White chicken chili has become very popular recently and can be made many different ways. It is definitely a staple at our house! The recipe below is from the Rachel Ray show. The handwritten notes on the scanned recipe say this is recipe is even better the second and third day, the person who wrote the notes made it on the stove instead of in a crockpot, and they opted to serve their chips on the side as opposed to crushed.

Mandi Forester's White Chicken Chili

Ingredients:

1 (32 ounce) box chicken stock

3 cans white beans, left undrained

5 cups cooked chicken (rotisserie or boiled)

1 (16 ounce) jar salsa

1 (8 ounce) block pepper jack cheese, grated

2 teaspoon ground ground cumin

2 cloves garlic, minced

black or white pepper to taste

1/2 cup finely crushed corn chips (if you like your chili thicker)

sour cream, for garnish

Directions:

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stove top over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

Apple, Cranberry, & Orange Juice Punch

2010-01-18T13:00:00.000-06:00

Amongst laughter, salads, presents, friends, and cupcakes at a recent baby shower there was an amazing batch of punch. We begged Alia to share the recipe she got from Kim. I'm not sure how to properly name a punch but I guess it really doesn't matter as long as it tastes good!

Apple, Cranberry, & Orange Juice Punch

Ingredients:

1 (32 fluid ounce) bottle apple juice, chilled

1 (12 fluid ounce) can frozen cranberry juice concentrate

1 cup orange juice

1 1/2 liters ginger ale

1 apple

Directions:

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Twice Baked Potato Casserole

2010-01-17T21:17:00.000-06:00

Jodi served this dish at a recent party and everyone loved it! Jake's mother slightly modified an Emril Lagasse recipe and it was quite tasty. The recipe below is the original recipe. Selene replaced the sharp white cheddar with a package of softened cream cheese because the white cheddar has a very strong flavor. No matter which way you make it this recipe is definitely a winner!

Twice Baked Potato Casserole

Ingredients:

10 large russet baking potatoes (about 7 pounds total)

8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature

1 cup sour cream

1/2 cup heavy cream

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

3/4 pound bacon, cooked until crisp and crumbled

1/2 pound sharp white cheddar, cut into 1/2 inch cubes

3/4 pound mild cheddar, grated (3 cups)

1/2 cup finely chopped green onions

3 eggs, lightly beaten

Directions:

Preheat oven to 400 degrees Fahrenheit. Scrub the potatoes well and rinse under cool water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white cheddar, half of the grated cheddar, the green onions, and eggs and mix thoroughly. Butter a 9 by 13 inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees Fahrenheit. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Italian Wedding Soup

2010-01-09T21:18:00.001-06:00

Even though soup is good just about anytime, the recent cold weather has made soup even more enticing. This is one of my favorite soup recipes! Giada De Laurentiis is my go to for anything Italian. The recipe doesn't include pasta, but we typically boil up some small pasta (our favorite variety of pasta for this soup is picture above...not sure what it is called...sorry) to add to the soup.

Italian Wedding Soup

Ingredients:

For Meatballs-

1 small onion, grated

1/3 cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

freshly ground black pepper

For Soup-

12 cups low-sodium chicken broth

1 pound curly endive or escarole, coarsely chopped

2 large eggs

2 tablespoon freshly grated Parmesan, plus extra for garnish

salt and freshly ground black pepper

Directions:

To make the meatballs-

Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1 inch diameter meatballs. Place on a baking sheet.

To make the soup-

Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired.

Firecrackers

2010-01-02T12:00:00.000-06:00

Here is a quick and spicy snack to start the new year! One of the teachers at my school started making them and they are quite tasty.

Firecrackers

Ingredients:

2 sleeves of saltine crackers

1/2 cup canola oil

1 package ranch dressing mix (dry)

3 tablespoons crushed red pepper flakes (less if you don't like spicy food)

Directions:

Mix oil, crushed red pepper, ranch dressing mix together. Place saltine crackers in a bowl with a lid or a large zip lock bag. Pour mixture over crackers and turn and shake gently until most of it is spread around on the crackers. If you make them in the morning and turn every hour or so they should be ready to eat in the afternoon. All of the oil, ranch dressing, and crushed red pepper flakes will be absorbed into the crackers.

Slow Cooker Savory Pot Roast

2010-01-01T20:55:00.000-06:00

Walking in the door and smelling a ready to eat homemade dinner is one of the best feelings in the world! Give this Campbell's recipe a try. It takes just a little prep work and the slow cooker will do the rest.

Slow Cooker Savory Pot Roast

Ingredients:

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup

1 envelope dry onion soup and recipe mix

6 small red potatoes, cut in half

6 medium carrots, cut into 2 inch pieces

1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

Directions:

Stir the mushroom soup, soup mix, potatoes, and carrots in a 4 1.2 quart slow cooker. Add the beef and turn to coat. Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. (You can cook on high for 4 to 5 hours.)

Italian Chicken Fingers

2009-12-30T19:45:00.000-06:00

Of all the recipes I have tried I have never made chicken fingers. Mine usually come from the freezer but I may have to give this easy Betty Crocker recipe a shot. Once you get the hang of it you could probably even change up the recipe a little for different flavors.

Italian Chicken Fingers

Ingredients:

1 package (14 oz) uncooked chicken breast tenders (not breaded)

1 egg, beaten

1 1/4 cups Original Bisquick mix

1 teaspoons Italian seasoning

3 tablespoons butter or margarine, melted

1 cup tomato pasta sauce, heated

Directions:

Heat oven to 450 degrees Fahrenheit. Spray 15x10x1 inch pan with cooking spray. In medium bowl, toss chicken and egg. In resealable food storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.

White Hot Chocolate Mix

2009-12-22T17:18:00.000-06:00

If you are looking for an easy last minute gift idea you should try making your own mixes in a jar. The website is listed on right side under resources. You can create mixes for beverages, deserts, soups, dips, and more.

White Hot Chocolate Mix

Ingredients:

1 teaspoon vanilla powder

1 teaspoon dried orange peel

1/2 cup grated white chocolate or white chocolate chips

Directions:

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach To Jar:

White Hot Chocolate

Serves 2

1 and 1/2 cups milk

1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.

Fettuccine Alfredo

2009-12-13T16:53:00.001-06:00

We all know Betty Crocker can bake but many people don't know about the fast and easy meal ideas. How about classic fettuccine alfredo in less than thirty minutes? It sounds great by itself or along with chicken and peas.

Fettuccine Alfredo

Ingredients:

8 oz uncooked fettuccine

1/2 cup butter or margarine

1/2 cup whipping cream

3/4 cup freshly shredded Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black or white pepper

chopped fresh parsley

Directions:

Cook fettuccine as directed on package. While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine; return to pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Gingerbread Boys and Girls

2009-12-07T23:00:00.000-06:00

This is the recipe I used tonight to make these cookies with Sarabeth (it is from Paula Deen's Christmas Cookbook Favorites.

Ingredients:
2 teaspoon ground ginger
1/4 cup molasses
3 3/4 cup all-purpose flour, plus more for dusting work surface
2 large eggs
1 stick butter or margarine, softened
3/4 cup packed dark brown sugar
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Directions:

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. To make the icing, combine the confectioners’ sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Servings: 18 to 24 cookies, depending on the size of your cookie cutters
Prep Time: 1 hour 50 min
Cook Time: 10 min

Cinnamon-Spiced Hot Chocolate Cookies

2009-12-06T20:40:00.000-06:00

I got this recipe from Food Network's 12 Days of Cookies and I can not wait to try it. I usually do not consider myself much of a baker but the holiday season has a way of putting everyone in a baking mood. How can you not love a chocolate cookie with a pinch of cayenne pepper?

Cinnamon-Spiced Hot Chocolate Cookies

Ingredients:

1 cup all-purpose flour

1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Directions:
Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk ans set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.) In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flattening the log. Refrigerate at least 45 minutes, or until needed. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees Fahrenheit. Line baking sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough, a scant 1/4 inch thick. Arrange the cookies, 1 inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months. To spice things up, after the cookies are basked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Crunch Top Spice Cake

2009-12-01T19:25:00.000-06:00

If you haven't tried one of Leigh Ehrhardt's recipes you definitely need to! Here is another scrumptious recipe she sent me.

Crunch Top Spice Cake

Ingredients:

3 eggs

1/2 cup butter or margarine melted

15 oz can solid pack pumpkin

1 box (18 1/4 oz) spice cake mix

1 1/2 cup finely chopped walnuts, divided

1 cup butterscotch chips

Directions:

Combine eggs, butter, and pumpkin. Add cake mix and beat at medium speed of electric mixer for two minutes. Stir in 3/4 cup of the walnuts. Pour into a greased 13x9 inch baking pan. Sprinkle with butterscotch chips and remaining walnuts. Bake at 350 degrees Fahrenheit for 35 - 40 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Italian Pork Chops

2009-11-22T16:10:00.000-06:00

How did people ever live without the Internet? There are thousands of scrumptious recipes just a click away. This one comes from the Betty Crocker website. Definitely sounds like an easy meal to fix on a busy day.

Italian Pork Chops

Ingredients:

1/2 cup Original Bisquick mix

1/3 cup Italian dressing

1/2 cup Progresso garlic herb bread crumbs

4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)

2 tablespoons vegetable oil

Directions:

Place Bisquick mix, dressing, and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs. Heat oil in 12 inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in the center. Serve immediately.

Texas Tortilla Soup

2009-11-21T22:19:00.000-06:00

Leigh Ehrhardt sent me this wonderful recipe. This is her favorite tortilla soup recipe and I will definitely be trying it out soon.

Texas Tortilla Soup

Ingredients:

1/3 cup chopped onion, lightly sauteed

2 cups cooked rice

1 can RoTel tomatoes (mild is recommended)

1 cup diced chicken breast cooked (7 oz pouch cooked chicken works well)

1 four ounce can chopped green chilies

1/3 to 1/2 cup chopped fresh cilantro

4 cans (about 14 oz each) chicken broth (Swanson's fat free is a good choice)

juice of 1/2 lime

Directions:

Simmer all ingredients for about 20 minutes. To serve, place a thin layer of shredded monterey jack and cheddar cheese in the bottom of individual soup bowls. Add as desired: chopped avocado, tomatoes, and tortilla chips. Fill bowls with hot soup and float a slice of lime on top. Don't omit either the cilantro or the line because they are what makes this so good!

'Tis the Season...

2009-11-16T11:52:00.000-06:00

...for comfort food!

Let me tell you, this recipe is something to be thankful for.

So easy.
So good.

Y'all, I've never been a huge dressing fan. Not until I started dating good ole' Kyle Silvio. His grandmother makes a killer dressing. I'll have you know, though, simple as this recipe is...Kyle's remark after taking a bite of it: "This is better than Maw Maw's dressing." *shudder* Y'all better never repeat that.

You only share recipes with those you can trust with your secrets, right?

Another secret: As with anything I make that requires chicken...I use a rotisserie chicken from the store. Makes it taste gourmet. There you have it...two secrets, and a yummy recipe for a comfort food that tastes a lot like the best dressing you've ever had. Or I've ever had.

Mmmm...

Grandma’s Chicken Cornbread Casserole

4 cups crumbled cornbread (Onions,celery to taste)-(2 boxes Jiffy)

1 ½ cups chopped chicken or turkey

1 ½ cup chicken broth( real, homemade)

1 can cream of chicken soup (sorry ladies, I did NOT use low fat.)

1 cup grated cheese of choice

Directions: Mix all ingredients and pour into sprayed 9x13 baking dish and set aside for 20 minutes. Bake at 350* for 30-45 minutes. Serve with green salad and you have a complete meal.

*From my aunt Cindy.

MUCH LOVE,

Lindsay

Healthy Snack

2009-11-09T15:35:00.000-06:00

I am always looking for a snack that is both quick and healthy! My recent favorite snack is SUPER quick and packed with good-for-you stuff! Here are the ingredients:

low fat yogurt--1/2 cup (Lately, I've been buying the Stonyfield Farms Organic Low Fat yogurt, French Vanilla flavor, but you can use any low fat or fat free yogurt you like. If you plan on eating this everyday, buy the tub of yogurt and it's a bit cheaper.)
Fresh or frozen berries--1/2 cup (I always keep a stash of frozen berries in my freezer. They are a great snack to grab any time.
Wheat germ--1-2 T (This is sold in the grocery store in a jar near the oatmeal. You can add it to anything, but I love it in yogurt. It gives it a nice texture and is a great source of vitamin E and folic acid which all of us women could use more of!)

Anyway, just combine all the ingredients in a little bowl, stir, and enjoy.
This snack always gives me a nice boost of energy.
I know this wasn't really a recipe, but I love to pass along snack ideas as much as yummy dinners! :)

Chicken Corn Chowder

2009-11-08T19:05:00.000-06:00

Here is another great recipe from Leigh Ehrhardt! Apparently Katie is not a big fan of soup but does enjoy this one. In a similar way I am not usually a fan of corn chowder but I'll definitely try this one.

Chicken Corn Chowder

Ingredients:

3 cans cream of chicken soup

14 oz can chicken broth

16 oz frozen whole kernel corn

2 cups chopped cooked chicken

1 can Rotel tomatoes

8 1/2 oz can cream corn

8 oz Velveeta (reduced fat recommended)

1 clove garlic, minced

1/4 teaspoon pepper

Directions:

Heat cream of chicken soup and chicken broth together then add the rest of the ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. Serve with tortilla chips.

Fritos With Jalapenos

2009-11-05T18:49:00.001-06:00

Katie's Fritos with jalapenos are always a highly anticipated addition to any gathering. Though it isn't too hard to figure out how to make them, they definitely deserve to be included on the recipe blog. I'm not sure if they have an official name so I'll go with the name I've given them unless I am otherwise informed.

Fritos With Jalapenos

Ingredients:

1 bag of Fritos Scoops

1 or 2 jars of sweet and spicy jalapenos (candied jalapenos work also)

1 or two large containers of cream cheese

Directions:

Spread cream cheese on individual Fritos and top each with a jalapeno.

Stuffed Mushrooms

2009-10-31T12:11:00.000-05:00

Margaret made stuffed mushrooms for the Halloween party and everyone loved them! I asked Margaret for the recipe and she was happy to share. She does apologize for being the little bit of this and little bit of that kind of cook. All I know is they are really easy to make and taste great!

Stuffed Mushrooms

Ingredients:

About 1 pound mushrooms (28 large mushrooms)

2 eight ounce packages of cream cheese

About 1/2 cup bacon bits

1 or 2 tablespoons garlic powder

Directions:

Mix the cream cheese, bacon bits, and garlic powder together. Wash and de-stem mushrooms then stuff. Broil them at 400 degrees Fahrenheit for 15 minutes or so and then turn down a bit and broil for another 5 - 10 minutes. Times may vary.

Hot Artichoke-Spinach Dip

2009-10-25T18:05:00.000-05:00

I tried this recipe for the first time yesterday and it came out pretty good. I knew the Starting Point Halloween party was coming up and I wanted to find something new to try. I flipped through an issue or two of Food Network Magazine and selected this because it sounded amazing. I'm usually not brave enough to take something I haven't tried to a party but I was already bringing another item and knew I could scratch the dip if it was a disaster. I struggled with it a little because I was rushing and burned my hands a few times in the process. This is suppose to be a healthy alternative to a more traditional recipe.

Are there any other recipes out there we enjoyed at the party that could be shared? Oreo balls, stuffed mushrooms, chili...

Hot Artichoke-Spinach Dip

Ingredients:

Kosher salt

1 10-ounce bag baby spinach

1 cup packed fresh basil

3/4 cup canned cannellini beans, drained and rinsed

6 ounces Neufchatel cream cheese

1 clove garlic, smashed

1/2 cup low-sodium chicken broth

1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped

1/4 cup grated parmesan cheese

3/4 cup shredded low-fat mozzarella cheese

Pinch of cayenne pepper

2 or 3 dashes Worcestershire sauce

Freshly ground black pepper

Cooking spray

Baked chips, for serving

Directions:

Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste. Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Per serving (1/4 cup):

Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g

Taco Soup

2009-10-19T13:25:00.000-05:00

Hello y'all!

I was going to share this recipe with Suzi, so I thought why not just write it on the SP Recipe Blog?! I'm sure many of you have your own version of Taco Soup. This is just the way I do it. I've had many that are yummy! Feel free to leave a comment and share your own variation. I always like to try new things! :)

This is one of those recipes that does not involve "cooking." If you can open up a can (and brown some meat), you're golden.

Ingredients:
1 lb. ground round
1 pkg. Ranch style dressing (dry mix)
1 pkg. Taco seasoning
2 cans chili beans
2 cans diced tomatoes
1 can whole corn

Directions:
Brown meat. (I brown mine with onions.) Drain WELL.
Add all ingredients. Bring mixture to a boil.
Simmer 30 minutes.

You could also make it in the crock pot. Sometimes the flavor seeps in better. It's great the day you make it, but it's even better the next day. It also freezes very well, so make extra to have for those [rare] chilly Houston days! :)

Serve with chips, grated cheese, sour cream, etc.

Enjoy!

Pumpkin Baked Ziti

2009-10-18T15:16:00.000-05:00

We are finally enjoying cooler temperatures! Here is a Paula Deen recipe to celebrate fall that is a little out of the ordinary.

Pumpkin Baked Ziti

Ingredients:

Butter

1 pound sweet Italian sausage (turkey sausage for healthy version)

3/4 cup chopped onion

1 tablespoon minced garlic

1 teaspoon red pepper flakes

2 tablespoons oil

1 fifteen ounce can pumpkin puree

1 cup chicken stock

2 teaspoons chopped fresh sage leaves

2 teaspoons salt

1/3 cup heavy cream (omit for healthy version)

1 pound cooked ziti pasta (whole wheat ziti for healthy version)

2 tablespoons chopped fresh parsley leaves

1 cup freshly grated parmesan (1/4 cup for healthy version)

Directions:

Preheat oven to 375 degrees Fahrenheit. Butter 8 eight ounce ramekins. Cook sausage in a large skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels, and set aside. Discard any fat from the skillet in excess of 2 tablespoons. Add onion, garlic, crushed red pepper flakes, and oil to the skillet and cook stirring occasionally until soft for about 3 minutes. Stir in pumpkin puree, chicken stock, and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly. Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with parmesan cheese and bake for 35 minutes until the topping is golden brown.

Taco Soup

2009-10-11T18:19:00.001-05:00

The recent cooler weather has definitely put me in the mood for soup! Mike and I love soup and are always looking for new recipes. Any other soup lovers out there who have some great recipes to share?

Taco Soup

Ingredients:

2 pounds ground beef

1 onion (chopped)

1 can whole kernel corn (drained)

1 can ranch style beans

1 can pinto beans (drained)

3 cans tomatoes

1 can Ro-Tel tomatoes

1 package Hidden Valley dressing mix (dry)

1 package taco seasoning mix

Directions:

Brown meat and onion. Add other ingredients. May need to add water. Simmer until heated through. Serve with Fritos or Tostitos and cheese.

Chicken and Rice

2009-09-27T17:36:00.000-05:00

This is another favorite dish from our family. I'm sure there are many different ways to make it and I would love to hear about other versions of this classic!

Chicken and Rice

Ingredients:

1 lb chicken tenders or breasts

2 cups chicken broth (from cooking the chicken)

3/4 uncooked rice

1 package dry onion soup mix

1 can cream of chicken soup

1 cup milk

Directions:

Cover chicken with water and cook on stove top approximately one hour saving liquid to be used later. Evenly spread uncooked rive over the bottom of a large casserole dish. Sprinkle soup mix over rice. Cut cooked chicken into smaller pieces and place on top of rice. Mix chicken broth, cream of chicken soup, and milk. Pour mixture over the chicken and rice. Bake at 350 degrees Fahrenheit for approximately an hour stirring occasionally after the first 30 minutes until the liquid has been absorbed by rice.

Chicken Enchilada Casserole

2009-09-20T14:24:00.000-05:00

Here is one of our favorite casserole recipes. Make sure you get the correct strength of enchilada sauce so you don't shock your taste buds. Hot isn't too bad but we usually prefer medium.

Chicken Enchilada Casserole

Ingredients:

1 lb chicken breast or tenders

1 medium onion

1 ten ounce can enchilada sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 bag regular Fritos

10 - 12 ounces grated cheddar cheese

2 cups chicken broth saved from cooking chicken

Directions:

Boil chicken 45 minutes to 1 hour and save broth. Boil chopped onion in 1 cup broth until soft and clear. Cut chicken into pieces and add to onion and broth. Add enchilada sauce, cream of chicken soup, and cream of mushroom soup. Mix well. Cover the bottom of a 9X13 casserole dish with Fritos. Cover with meat mixture then top with cheddar cheese and more Fritos. Sprinkle 1 cup of broth over the top. Bake at 350 degrees Fahrenheit for 30 minutes.

Flu-Fighter Cookies

2009-09-14T21:19:00.000-05:00

I saw this recipe in Food Network magazine this month and immediately thought of Rebecca. I haven't tried making them yet but I would be interested to taste one. Apparently the ginger, cranberries, oats, walnuts, and yogurt all contribute to this "immunity-boosting cookie". I don't think it qualifies as a simple recipe but it might be worth it if it keeps you healthy.

Flu-Fighter Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Pinch of ground cloves

1/4 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

2 large eggs

1/4 cup molasses

1/4 cup low-fat plain Greek yogurt

1 tablespoon freshly grated ginger

2 teaspoons finely grated lemon zest (about 1 lemon)

1/2 cup old-fashioned oats

1 1/4 cups golden raisins

1 1/4 cups dried cranberries

1 1/4 cups roughly chopped walnuts, toasted

Directions:

Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html

Individual Pumpkin Cheesecakes

2009-09-11T19:44:00.000-05:00

I know Jodi loves fall and I think this dessert is a great way to celebrate the season! My mom has made these before and they are scrumptious.

Ingredients:

18 paper baking cups

18 gingersnap cookies

12 ounces cream cheese, softened

3/4 cup sugar

1 tablespoon Argo corn starch

1 teaspoon Spice Islands Pumpkin Pie Spice

2 eggs

1 cup canned pumpkin

1/3 cup Karo Lite Syrup

Directions:

Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. Pour filling into cups, dividing evenly. Bake in preheated 325 degree Fahrenheit oven for 30 to 35 minutes, until just set. Chill for 1 hour. Garnish as desired.

Southwest Dip

2009-09-07T22:23:00.000-05:00

I had this at a friend's house and could not stop eating it! Lucky for me it is actually fairly healthy.

Southwest Dip

Ingredients:

2 cans black beans, rinsed and drained

1 can while kernel corn, drained

1 or 2 tomatoes, seeded and chopped

1 or 2 avocados, peeled and chopped

1/3 cup purple onion, chopped (more or less, as you like)

1/4 cup cilantro, chopped (more or less, as you like)

4 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Mix all ingredients together a few hours before serving. Serve with tortilla chips.

Sausage Crescent Rolls

2009-09-05T22:27:00.000-05:00

Here is another great recipe from Jodi! I have had these and they are great!

Sausage Crescent Rolls

Ingredients:

1 pound fresh ground spicy pork sausage

1 eight ounce package cream cheese

2 eight ounce packages refrigerated crescent rolls

Directions:

Preheat oven to 350 degrees fahrenheit (175 degrees celsius). In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Peanut Butter Pie

2009-08-29T15:41:00.000-05:00

This recipe comes from Leigh Ehrhardt and it is one of Sean's favorites. This makes two pies so you can freeze one for another time!

Peanut Butter Pie

Ingredients:

8 oz softened cream cheese (Do not use reduced or fat free because the pie will not set up!)

1 cup crunchy peanut butter

16 oz thawed Cool Whip (Do not thaw in microwave because it gets runny!)

1 1/2 cups powdered sugar

2 nine inch graham cracker crusts

Directions:

Combine cream cheese and peanut butter in large mixing bowl. Beat at medium speed of electric mixer until light and fluffy. Gradually add Cool Whip and powdered sugar and continue beating until smooth. Spoon into crusts and freeze at least 8 hours or overnight. You can top with chopped peanuts or a shaved Hershey bar if you like.

Chicken Pot Pie

2009-08-23T17:23:00.000-05:00

This fast and easy Chicken Pot Pie recipe comes from Jodi. It only bakes for thirty-five minutes. I have had it more than once and it is quite tasty!

Chicken Pot Pie

Ingredients:

1 can cream of chicken

1/2 package frozen mixed veggies

1 large can Tyson white chicken

1/2 cup chicken broth combined with 1 tablespoon flour (mix together before pouring in)

1 pie shell

1 roll out pie for top crust

Directions:

Mix cream of chicken, veggies, chicken, and broth/flour mixture. Pour into pie shell. Top with pie crust. Bake at 400 degrees for 35 minutes.

Welcome!!!

2009-08-18T23:16:00.000-05:00

Welcome to the Starting Point Recipe Blog! This is a great place to share recipes, cooking tips, and money saving ideas. We could even spice it up with some product recommendations and restaurant reviews. We want this to be something everyone can contribute to!

We are looking for people who are interested in being regular contributors to this blog! Please leave a comment or e-mail Suzi if you are interested. If you don't want to be an official author of the blog, please feel free to send in recipes, articles, and other information you would like to share. Don't be shy!