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Recipes
Peach Slab Pie
By jenncrose
1 Heat oven to 375°F. Remove pie crusts from pouches
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 3/4 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 9 cups sliced fresh or frozen (thawed, drained) peaches
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Bacon & Cheddar Mini Corn Loaves
By jenncrose
Preheat oven to 400°F. Prepare one package Krusteaz Natural Honey Cornbread & Muffin Mix as directed, adding 1 c...
- Krusteaz Natural Honey Cornbread & Muffin Mix - as directed
- 1 cup drained, canned corn
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onion.
Fudge Lover's Strawberry Truffle Cake
By jenncrose
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 packages (8 oz each) semisweet baking chocolate, finely chopped
- 1 1/3 cups whipping cream
- 1/4 cup butter (do not use margarine)
- 2 cups cut-up fresh strawberries
- 6 fresh strawberries, cut in half lengthwise through stem
- 1/4 cup white vanilla baking chips
- 1/2 teaspoon vegetable oil
Strawberry Fudge Pie
By jenncrose
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 (10.25-oz.) pkg. fudge brownie mix
- 1/4 cup oil
- 2 tablespoons water
- 1 egg
- 1 (8-oz.) pkg. cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 3 cups fresh strawberries, halved
- 2 tablespoons hot fudge ice cream topping
Herb Roasted Turkey & Gravy
By jenncrose
for a 4 to 8 pound bone-in turkey breast or can be used with a 12 to 24 pound turkey, thawed
- 1 tablespoon flour
- 1 can (14 oz.) chicken broth (1 3/4 cups)
- 2 to 3 teaspoons dried basil, crushed
- 1 to 2 teaspoons dried thyme, crushed
- 1 tablespoon dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon seasoned salt
- 1/8 teaspoon pepper
- Vegetable oil
Glazed Lemon Sugar Cookie
By jenncrose
Zesty Lemon Cookies
- Cookie:
- 1 package Krusteaz Sugar Cookie Mix
- 1/2 cup (1 stick) butter, softened
- 1 egg
- 1 tablespoon finely chopped lemon zest
- 1 teaspoon lemon juice
- Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon finely chopped lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon milk
Sweet Potato Casserole
By jenncrose
Tender sweet potato begins in an oven bag and finishes with a toasty marshmallow topping
- 5 lbs sweet potatoes
- 3/4 cup (1 1/2 sticks) butter
- 3/4 cup brown sugar
- splash vanilla
- orange juice
- nutmeg, cloves, cinnamon to taste
Spinach-Alfredo Skillet Dip
By jenncrose
Frozen chopped spinach and Alfredo sauce come together to make a quick and ultra-tasty dip
- 2 boxes (9 oz each) Green Giant™ frozen chopped spinach
- 2 jars (14 to 15 oz each) Alfredo pasta sauce
- 1 can (11 oz) Pillsbury™ refrigerated French loaf
Biscuit Sausage Quiche
By jenncrose
Heat oven to 375°F. In large skillet, brown sausage, onion and green pepper; drain well
- 1 (12-oz.) pkg.breakfast sausage
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 10 eggs, beaten
- 1 cup (4 oz.) shredded Cheddar cheese
- 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
Impossibly Easy Breakfast Bake
By jenncrose
Ringing the breakfast bell has never been easier! Enjoy all the traditional tastes of breakfast in one easy bake
- 2 packages (12 oz each) bulk pork sausage
- 1 medium bell pepper, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 3 cups frozen hash brown potatoes
- 2 cups shredded Cheddar cheese (8 oz) 1 cup Original Bisquick® mix
- 2 cups milk
- 1/4 teaspoon pepper
- 4 eggs