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Recipes
Nutty OREO Ice Cream Bars
By joeyanne
COMBINE chopped cookies and butter; press onto bottom of 9-inch square pan
- 20 OREO Cookies, chopped (about 2 cups)
- 3 Tbsp. butter, melted
- 4 cups butter pecan ice cream, softened
- 1/2 cup caramel ice cream topping
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1/3 cup PLANTERS COCKTAIL Peanuts, chopped
Loaded Potato Pinwheels
By joeyanne
Loaded baked potatoes all rolled up in a flaky biscuit dough and topped with sour cream, bacon and green onions --
- 1 (11.8-ounce) bag Green Giant™ Steamers™ frozen backyard grilled potatoes
- 1 1/4 cups sharp cheddar cheese, finely shredded, about 5 ounces
- 1/2 cup cooked real bacon bits
- 3 tablespoons milk
- 1 can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet, or 1 (8-ounce) can Pillsbury™ refrigerated crescent dinner rolls
- 1/3 cup sour cream
- 2 tablespoons green onion tops, finely chopped, about 3 medium
Chicken Potpie
By joeyanne
Dough Mix all ingredients in a bowl
- Dough:
- 2 eggs, beaten well
- 1 heaping tbs. butter, softened
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup milk
- Broth
- 2 to 3 cans chicken broth
- 1 chicken cut in pieces
Creamy Mushroom Pork Chops
By joeyanne
In 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp
- 4 slices gluten-free bacon, cut into 1-inch pieces
- 4 boneless pork loin chops, about 1/2 inch thick (1 1/4 lb), trimmed of fat
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
- 1/4 cup sliced green onions
- 1/2 cup gluten-free sour cream
- Chopped fresh parsley or other herbs
Chicken and Ham Slab Sandwiches
By joeyanne
1. Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- 2 cups shredded deli rotisserie chicken
- 1/2 cup diced cooked ham
- 4 slices (1 1/2 oz each) provolone cheese
- Chopped seeded tomato
- Chopped fresh or dried basil leaves
Buster Sundae Pie
By joeyanne
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 4 cups (1 quart) vanilla ice cream, slightly softened
- 1/2 cup caramel topping
- 1/2 cup fudge topping
- 3/4 cup Spanish peanuts (4 oz)
- Additional peanuts, if desired
Simple Candied Orange Peel
By joeyanne
by Damon Lee Fowler
- 2 large oranges, 1/4 inch of top and bottom cut off
- 4 cups sugar, divided
- 3 cups water
Maryland Crab Cakes
By joeyanne
Mix together all ingredients except oil; form into 8 patties
- 1 lb. crabmeat, flaked
- 3 T. mayonnaise
- 1 c. saltine crackers, crushed
- 1 t. seafood seasoning or pepper
- 1 t. mustard
- 2 t. Worcestershire sauce
- 1 egg, beaten
- oil for frying
Bacon-Cheeseburger Calzones
By joeyanne
Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes
- 4 slices bacon, cut into 1/4-inch pieces
- 1 lb lean (at least 80%) ground beef
- 1/4 cup dried instant minced onion
- 1/4 cup chopped hamburger pickle slices
- 1/4 cup ranch dressing
- 2 Italian plum tomato, thinly sliced, if desired
- 4 slices (3/4 oz each) American or Cheddar cheese, each cut in half
- 2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 egg, beaten
Chicken Parmesan Casserole
By joeyanne
1 Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 1 3/4 cups marinara sauce
- 3 tablespoons chopped fresh basil
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 6 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- 1 can (8 oz) Pillsbury® refrigerated garlic breadsticks
- 1/2 cup grated Parmesan cheese