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Recipes
Easy Pasta E Fagioli
By joeyanne
In 3-quart saucepan, heat oil over medium-high heat
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 can (15 oz) Progresso® cannellini beans, drained, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 carton (32 oz) Progresso® chicken broth
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried basil leaves, crushed
- 1 cup uncooked elbow macaroni (4 oz)
- 1/2 cup shredded Parmesan cheese
Ham & Cheese Omelet Bake
By joeyanne
Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch
- 1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
- 1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 10 eggs
- 1 1/2 cups milk
- 1 teaspoon dry ground mustard
- Salt and pepper, if desired
- 2 cups diced cooked ham
- 1/3 cup chopped onion
- 4 oz. (1 cup) shredded Cheddar cheese
- 4 oz. (1 cup) shredded Swiss cheese
- 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
Caramel Apple Cookies
By joeyanne
1. Preheat your oven to 350 degrees
- COOKIES:
- 1/2 C butter, softened
- 1 1/4 C brown sugar
- 1 egg
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 1/4 C white flour
- 1/4 C wheat flour
- 1/2 C apple juice
- 1 medium granny smith apple, shredded
- 1 tsp vanilla
- FROSTING:
- 5 Tb butter
- 3/4 C brown sugar
- 5 Tb apple juice
- 3 C powdered sugar
- 1 tsp vanilla
- dash salt
Cinnamon French Toast Bake
By joeyanne
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish
- 1/4 cup LAND O LAKES® Butter, melted
- 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
- 6 LAND O LAKES® Eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup Fisher® Chef's Naturals® Chopped Pecans
- 1 cup maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 cup maple syrup, if desired
Mexican Fiesta Biscuit Bake
By joeyanne
Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan
- 2 tablespoons margarine or butter
- 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
- 1 (10.2-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
- 1 (16-oz.) jar (1 3/4 cups) Old El Paso® Thick 'n Chunky Salsa
- 12 oz. (3 cups) shredded Monterey Jack cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced green onions
- 1 (2 1/4-oz.) can sliced ripe olives, drained
- 1 cup Old El Paso® Thick 'n Chunky Salsa, if desired
BEEF ENCHILADA STACK (Pillsbury)
By joeyanne
Mexican-style dinner ready in 50 minutes! Enjoy this enchilada made using Green Giant® Valley Fresh Steamers™ Ni...
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped onion
- 1/2 medium green bell pepper, chopped (1/2 cup)
- 1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
- 1 can (14.5 oz) diced tomatoes in sauce, undrained
- 1 can (10 oz) Old El Paso® enchilada sauce
- 9 corn (Or flour) tortillas (6 inch)
- 2 cups shredded Cheddar cheese (8 oz)
- 1/2 cup sour cream
- 3 medium green onions, sliced (3 tablespoons)
Chocolate Eclair Dessert
By joeyanne
1. Combine sugar, cornstarch, and salt in large saucepan
- Ingredients
- 1 1/4 1 1/4 1/4 cups sugar
- 6 6 6 tablespoons cornstarch
- 1 1 1 teaspoon salt
- 5 5 5 cups whole milk
- 4 4 4 tablespoons unsalted butter, cut into 4 pieces
- 5 5 5 teaspoons vanilla extract
- 2 2 2 tablespoons water
- 1 1/4 1 1/4 1/4 teaspoons unflavored gelatin
- 2 3/4 2 3/4 3/4 cups heavy cream, chilled
- 14 14 14 ounces graham crackers
- 1 1 1 cup semisweet chocolate chips
- 5 5 5 tablespoons light corn syrup
Magic Marshmallow Crescent Puffs
By joeyanne
Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray
- 1/4 1/4 1/4 cup granulated sugar
- 2 2 2 tablespoons Pillsbury BEST® all-purpose flour
- 1 1 1 teaspoon ground cinnamon
- 2 2 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 16 16 16 large marshmallows
- 1/4 1/4 1/4 cup LAND O LAKES® butter or margarine, melted
- 1/2 1/2 1/2 cup powdered sugar
- 1/2 1/2 1/2 teaspoon vanilla
- 2 to 3 2 to 3 3 teaspoons milk
- 1/4 1/4 1/4 cup Fisher® Chef's Naturals® chopped nuts
Cran-Raspberry Sauce
By joeyanne
Combine the cranberry sauce and frozen raspberries in a microwavable bowl
- 2 cans (14 oz. each) jellied cranberry sauce
- 1 bag (10 oz.) unsweetened frozen raspberries
Fajita-Style Quesadillas
By joeyanne
Find more recipes at: bhg
- 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)
- 2 teaspoons vegetable oil
- 4- 6 inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)