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Recipes
Bacon and Potato Breakfast Pizza
By Blondie
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
- 4 eggs
- 1/3 cup milk
- 8 slices precooked bacon, cut into 1-inch pieces
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- Salt and pepper, if desired
- 2 tablespoons chopped fresh parsley
Fresh Berry Slab Pie
By Blondie
1 Heat oven to 450°F. Remove pie crusts from pouches
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
- 6 oz cream cheese, softened
- 3 cups sliced fresh strawberries
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 1 cup strawberry glaze
Orange Cream Dessert Squares
By Blondie
1 Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) gla...
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 2 tablespoons grated orange peel (from 2 large oranges)
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 1/2 cup SMUCKER'S® Sweet Orange Marmalade
- 1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
- 2 LAND O LAKES® Eggs
- 3 tablespoons whipping (heavy) cream
- 2 drops orange food color (or 2 drops yellow and 1 drop red food color)
- 1 1/2 teaspoons LAND O LAKES® Butter
- 1/2 cup white vanilla baking chips
Honey Roasted Corn and Crab Puffs
By Blondie
1 Heat oven to 425°F. Line large cookie sheets with parchment paper
- 1 bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn
- 6 tablespoons butter
- 3/4 cup Pillsbury BEST® Self-Rising Flour
- 3 eggs
- 6 oz fresh lump crabmeat or 1 can (6 oz) lump crabmeat, drained
- 1 1/4 cups shredded Cheddar cheese (5 oz)
- 1 teaspoon seafood seasoning (from 6-oz container)
Crunchy Chicken Salad
By Blondie
Melt butter in 10-inch skillet over medium heat
- 3 tablespoons butter or margarine
- 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
- 2 tablespoons sesame seed
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1 tablespoon vegetable oil
- 1/2 teaspoon pepper
- 2 cups cut-up cooked chicken
- 1/2 cup dry-roasted peanuts
- 4 medium green onions, sliced (1/4 cup)
- 1 bag (16 ounces) coleslaw mix
Gluten Free Chocolate Chip Cookie Layer Bars
By Blondie
Heat oven to 350°F. Spoon cookie dough in greased or sprayed 13x9-inch pan; press evenly in bottom of pan
- 1 container Pillsbury® Gluten Free refrigerated chocolate chip cookie dough
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 bag (12 oz) white vanilla baking chips (2 cups)
- 1 cup flaked coconut
- 1 cup chopped walnuts
Quick Crescent Pecan Pie Bars
By Blondie
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate dough into 2 long rectangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1 tablespoon butter or margarine, melted
- 1/2 teaspoon vanilla
- 1 egg, beaten
Corn Chip Crescent Tacos
By Blondie
Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over th...
- 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons olive oil
- 1 wire rack to cool/form the shells
- 2 cups beef and/or bean chili
- 2 cups corn chips
- Shredded cheese
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Hot sauce, if desired
Layered Dip Recipe
By Blondie
How to Make It Stir the cream cheese and taco seasoning in a small bowl until the mixture is smooth
- 1 pkg (8 oz) cream cheese, softened
- 1 pkg (1.25 oz) taco seasoning mix
- 1 can (about 16 oz) refried beans
- 1 jar (16 oz) Pace Chunky alsa
- Shredded cheddar jack cheese
- shredded lettuce
- Sliced pitted ripe olives
- Chopped tomatoes
- tortilla chips
Honey Mustard Kielbasa and Potatoes
By Blondie
HEAT oven to 400°F. MIX first 3 ingredients until well blended
- 3/4 cup dry white wine
- 1/4 cup GREY POUPON Savory Honey Mustard
- 2 Tbsp. brown sugar
- 1 lb. kielbasa, cut into 1-inch pieces
- 1-1/4 lb. red potatoes (about 4), cut into 3/4-inch cubes
- 1 large onion, sliced