Coconut Macaroon Kisses

November 19th, 2011 Ruthie

Coconut Macaroon Kisses

INGREDIENTS

1 (7-oz.) pkg. flaked coconut
2 cups powdered sugar
1/2 cup instant nonfat dry milk
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
2 teaspoons butter, melted
3 tablespoons water
1 teaspoon almond extract
24 milk chocolate candy kisses, unwrapped

DIRECTIONS

1. Line large cookie sheet with waxed paper. In large bowl, combine all ingredients except candy kisses; mix well. Drop coconut mixture by rounded tablespoonfuls onto waxed paper.
2. Press 1 candy kiss into top of each. Refrigerate 30 minutes or until firm.

Sweet Potato Pie

November 18th, 2011 Ruthie

Sweet Potato Pie

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups mashed canned sweet potatoes
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup half-and-half
1 tablespoon dry sherry or lemon juice
2 eggs, beaten
Sweetened whipped cream or whipped topping

DIRECTIONS

1. Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
2. Place sweet potatoes, brown sugar, cinnamon, allspice, half-and-half, sherry and eggs in blender container or food processor bowl with metal blade. Cover and blend until smooth. Pour into pie crust-lined pan.
3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 to 40 minutes longer or until center is set. Cool completely, about 45 minutes. Serve topped with whipped cream. Store in refrigerator.

Grands!® Biscuit Bowls with Chili

November 17th, 2011 Ruthie

Grands!® Biscuit Bowls with Chili

INGREDIENTS

1 can (10.2 oz) Pillsbury® Grands!® refrigerated biscuits
2 cans (15 oz each) chili with beans
1/2 cup shredded Cheddar cheese (2 oz)

DIRECTIONS

1. Place 5 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.
2. Press each biscuit into 5 1/2-inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.
3. Bake at 350°F 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.
4. Meanwhile, in 2-quart saucepan, heat chili over medium heat until hot. Spoon chili into bread bowls; sprinkle with cheese

Beans ´n Wiener Biscuit Casserole

November 15th, 2011 Ruthie

Beans ´n Wiener Biscuit Casserole

INGREDIENTS

1 lb. wieners, sliced
1 (16-oz.) can (1 3/4 cups) pork and beans, undrained
1/2 cup chopped onion
1/2 cup ketchup
3 tablespoons brown sugar
1 (7.5-oz.) can Pillsbury® Refrigerated Buttermilk Biscuits
4 oz. (1 cup) shredded Cheddar cheese

DIRECTIONS

1. Heat oven to 400°F. In medium saucepan, combine wieners, pork and beans, onion, ketchup and brown sugar; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon hot bean mixture into ungreased 8-inch square (2-quart) baking dish.
2. Separate dough into 10 biscuits. Arrange biscuits over hot bean mixture. Sprinkle with cheese.
3. Bake at 400°F. for 10 to 15 minutes or until biscuits are golden brown and no longer doughy.

Chili Cheese Dog Crescent Casserole

November 14th, 2011 Ruthie

Chili-Cheese Dog Crescent Casserole

INGREDIENTS

2 cans (15 oz each) chili with beans
8 hot dogs, sliced
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon sesame seed

DIRECTIONS

1. In 2-quart saucepan, mix chili and hot dogs. Heat to boiling over medium-high heat, stirring occasionally. Spoon chili mixture into ungreased 13×9-inch (3-quart) glass baking dish; sprinkle with cheese.
2. Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place on top of chili mixture. Sprinkle with sesame seed.
3. Bake at 375°F 15 to 20 minutes.

Ooey-Gooey Turtle Bars

November 12th, 2011 Ruthie

Ooey-Gooey Turtle Bars

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef’s Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.)  For bars, cut into 6 rows by 4 rows.

Chocolate Chip Cheesecake Bars

November 10th, 2011 Ruthie

INGREDIENTS

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

DIRECTIONS

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Grilled Barbecue Subs

November 9th, 2011 Ruthie

Grilled Barbecue Subs

INGREDIENTS

2 loaves (1 pound each) French bread
1 pound sliced fully cooked ham
1 pound sliced salami
8 ounces sliced Swiss cheese
8 ounces sliced Cheddar cheese
1/2 cup barbecue sauce

DIRECTIONS

1. Heat coals or gas grill for direct heat. Cut bread loaves horizontally in half. Arrange half of ham, salami and cheeses on each bottom loaf half. Spread barbecue sauce over sandwich fillings. Add tops of loaves; secure with toothpicks.
2. Wrap each loaf in heavy-duty aluminum foil. Grill covered 3 to 4 inches from medium heat about 15 minutes or until cheese is melted and sandwiches are hot.

Grilled Stuffed Tuna Melts

November 7th, 2011 Ruthie

Grilled Stuffed Tuna Melts

INGREDIENTS

1 can (6 oz) tuna packed in water, drained
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
1 tablespoon finely chopped dill pickles
2 tablespoons creamy Dijon mustard
1/4 cup shredded Cheddar cheese (1 oz)
4 slices whole-grain bread

DIRECTIONS

1. Heat gas or charcoal grill for indirect grilling as directed in owner’s manual. Cut two 12-inch square pieces of heavy-duty foil. In small bowl, mix tuna, onion, bell pepper and pickles. Stir in mustard and cheese.
2. Spoon tuna mixture on 2 bread slices; top with remaining bread slices. Place each sandwich on center of foil piece. Fold foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Place packets over unheated area on grill. Cover and grill 12 to 15 minutes or until sandwiches are heated through.

Make-Ahead Grilled Cheese and Salsa

November 6th, 2011 Ruthie

Make-Ahead Grilled Cheese and Salsa

INGREDIENTS

4 slices whole wheat bread
2 (3/4-oz.) slices American cheese
2 (3/4-oz.) slices Muenster cheese
4 teaspoons margarine or butter, softened
1/3 cup Old El Paso® Thick ‘n Chunky salsa

DIRECTIONS

1. Top 2 slices of the bread with cheese. Place remaining slices of bread over cheese. Spread top of bread slices with half of the margarine.
2. Place sandwiches, margarine side down, in large skillet. Cook over medium heat for 2 to 4 minutes or until golden brown. Spread top of sandwiches with remaining margarine. Turn sandwiches; cook 2 to 4 minutes or until golden brown. Remove sandwiches from skillet; place on cutting board. Cool 5 minutes.
3. Cut sandwiches into strips or triangles. Wrap in plastic wrap or place in food storage plastic bags. Store in refrigerator.
4. Pack cold wrapped sandwiches in 2 lunch bags with ice packs. Divide salsa into 2 small plastic containers with lids. Place in lunch bags.
5. At lunch time, dip sandwiches in salsa.

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