Prep Time: 25 Min
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1/4 cup water
1 can (4 oz) Old El Paso® chopped green chiles, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded lettuce
1 cup seeded chopped tomato (1 large)
Crushed corn chips, if desired
Old El Paso® salsa, if desired
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1 Serving: Calories 450 (Calories from Fat 230); Total Fat 25g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 80mg; Sodium 1280mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 6g); Protein 26g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 30%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, December 22, 2009
Easy Stromboli
Prep Time: 15 Min
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1/6 of Recipe: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 630mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1/6 of Recipe: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 630mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Monday, December 21, 2009
Pizza Skillet Hot Dish
Prep Time: 30 Min
Total Time:
Makes: 4 (1 1/4-cup) servings
INGREDIENTS
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
DIRECTIONS
1.Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
2.Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
3.Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
Total Time:
Makes: 4 (1 1/4-cup) servings
INGREDIENTS
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
DIRECTIONS
1.Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
2.Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
3.Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
Caramelized Garlic Chicken
Prep Time: 30 Min
Total Time:
Makes: 4 servings
INGREDIENTS
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
DIRECTIONS
1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.
3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.
4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Total Time:
Makes: 4 servings
INGREDIENTS
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
DIRECTIONS
1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.
3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.
4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Biscuit Chicken Gorditas
Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 gorditas
INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups refrigerated taco sauce with seasoned shredded chicken
1 1/4 cups shredded lettuce
1/3 cup sour cream
DIRECTIONS
1.Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.
2.Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.
3.Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.
Total Time: 30 Min
Makes: 5 gorditas
INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups refrigerated taco sauce with seasoned shredded chicken
1 1/4 cups shredded lettuce
1/3 cup sour cream
DIRECTIONS
1.Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.
2.Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.
3.Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.
Baked Potato Pizza
Prep Time: 15 Min
Total Time: 30 Min
Makes: 8 servings
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
6 slices (1 oz each) provolone cheese
2 cups cubed unpeeled baked potato (about 1 large)
2 tablespoons olive oil
2 tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8 strips crisply cooked bacon, chopped
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Sour cream, if desired
DIRECTIONS
1.Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
3.Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.
Total Time: 30 Min
Makes: 8 servings
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
6 slices (1 oz each) provolone cheese
2 cups cubed unpeeled baked potato (about 1 large)
2 tablespoons olive oil
2 tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8 strips crisply cooked bacon, chopped
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Sour cream, if desired
DIRECTIONS
1.Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
3.Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.
Ham and Cheese Crescent Sandwiches
Prep Time: 15 Min
Total Time: 30 Min
Makes: 4 sandwiches
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 thin slices cooked ham
4 thin slices Swiss cheese
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. On ungreased cookie sheet, press or roll each to form 7x5 inch rectangle.
3. Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling; press edges firmly to seal.
4. Bake 10 to 13 minutes or until golden brown.
Found on Pillsbury.com
Total Time: 30 Min
Makes: 4 sandwiches
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 thin slices cooked ham
4 thin slices Swiss cheese
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. On ungreased cookie sheet, press or roll each to form 7x5 inch rectangle.
3. Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling; press edges firmly to seal.
4. Bake 10 to 13 minutes or until golden brown.
Found on Pillsbury.com
Quick Chicken and Dumplings
Prep Time: 10 Min
Total Time: 30 Min
Makes: 5 servings
INGREDIENTS
2cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
1can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped parsley, if desired
DIRECTIONS
1.In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.
2.Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.
3.Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.
Total Time: 30 Min
Makes: 5 servings
INGREDIENTS
2cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
1can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped parsley, if desired
DIRECTIONS
1.In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.
2.Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.
3.Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.
Cheesy Bean and Chicken Pizza
Prep Time: 15 Min
Total Time: 30 Min
Makes: 6 servings
Patrice Kavanagh
Easton, PA
Pillsbury.com Bake-Off® Contest 42, 2006
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
3/4 cup regular or reduced-fat mayonnaise
1 teaspoon lime or lemon juice
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 cups Progresso® red kidney beans, well drained (from 19-oz can)
1 cup shredded cooked chicken
1 1/2 cups shredded Mexican cheese blend (6 oz)
2 tablespoons chopped fresh cilantro, if desired
DIRECTIONS
1.Heat oven to 425°F. Lightly grease 14-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan. Bake 8 to 10 minutes or just until crust begins to brown around edge.
2.Meanwhile, in small bowl, mix mayonnaise, lime juice and chiles.
3.Gently spread mayonnaise mixture over partially baked crust. Top with beans, chicken and cheese. Bake 10 to 14 minutes longer or until crust is golden brown. Sprinkle with cilantro before serving.
Total Time: 30 Min
Makes: 6 servings
Patrice Kavanagh
Easton, PA
Pillsbury.com Bake-Off® Contest 42, 2006
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
3/4 cup regular or reduced-fat mayonnaise
1 teaspoon lime or lemon juice
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 cups Progresso® red kidney beans, well drained (from 19-oz can)
1 cup shredded cooked chicken
1 1/2 cups shredded Mexican cheese blend (6 oz)
2 tablespoons chopped fresh cilantro, if desired
DIRECTIONS
1.Heat oven to 425°F. Lightly grease 14-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan. Bake 8 to 10 minutes or just until crust begins to brown around edge.
2.Meanwhile, in small bowl, mix mayonnaise, lime juice and chiles.
3.Gently spread mayonnaise mixture over partially baked crust. Top with beans, chicken and cheese. Bake 10 to 14 minutes longer or until crust is golden brown. Sprinkle with cilantro before serving.
Reindeer Cookies
Prep Time: 40 Min
Total Time: 55 Min
Makes: 32 cookies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half, if desired
DIRECTIONS
1.Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2.With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
3.Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
I found this on Pillsbury.com, the cookies look adorable!
Total Time: 55 Min
Makes: 32 cookies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half, if desired
DIRECTIONS
1.Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2.With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
3.Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
I found this on Pillsbury.com, the cookies look adorable!
Pizza Bubble Ring
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 20 servings
Patty Ankney
Somerset, PA
Pillsbury.com Bake-Off® Contest 41, 2004
INGREDIENTS
6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
DIRECTIONS
1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
Total Time: 1 Hr 5 Min
Makes: 20 servings
Patty Ankney
Somerset, PA
Pillsbury.com Bake-Off® Contest 41, 2004
INGREDIENTS
6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
DIRECTIONS
1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
Poppin' Fresh® Barbecups
Refrigerated biscuits become the edible bowls in this zesty, cheese-topped winner.
Prep Time: 20 Min
Total Time: 35 Min
Makes: 10 servings
Peter Russell
Topanga, CA
Pillsbury.com Bake-Off® Contest 19, 1968
INGREDIENTS
1 lb lean (at least 80%) ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons packed brown sugar
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2 cup shredded Cheddar or American cheese (2 oz)
DIRECTIONS
1. Heat oven to 400°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
2. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
3. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.
-----
I think this would also be very yummy with Browned burger, marinara sauce and shredded cheese cooked together then added in the biscuits!! Mmmm
Just an update, I tried this variation out on some family Christmas Day and it was definitely a hit! And it's good reheated!
Prep Time: 20 Min
Total Time: 35 Min
Makes: 10 servings
Peter Russell
Topanga, CA
Pillsbury.com Bake-Off® Contest 19, 1968
INGREDIENTS
1 lb lean (at least 80%) ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons packed brown sugar
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2 cup shredded Cheddar or American cheese (2 oz)
DIRECTIONS
1. Heat oven to 400°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
2. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
3. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.
-----
I think this would also be very yummy with Browned burger, marinara sauce and shredded cheese cooked together then added in the biscuits!! Mmmm
Just an update, I tried this variation out on some family Christmas Day and it was definitely a hit! And it's good reheated!
Tuesday, December 15, 2009
Sand Tart Cookies
1/2 cup butter (1 stick)
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
2 tsp baking powder
pinch of salt
Cream butter and sugar. Add eggs and vanilla. All flour, baking powder and salt to creamed mixture. Mix well. Chill dough several hours. To bake, grease cookie sheet and preheat oven to 375 degrees. Flour surface and roll out dough 1/8" - 1/4" thick. Cut cookie shapes and place on sheet. Bake 8 to 11 minutes.
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
2 tsp baking powder
pinch of salt
Cream butter and sugar. Add eggs and vanilla. All flour, baking powder and salt to creamed mixture. Mix well. Chill dough several hours. To bake, grease cookie sheet and preheat oven to 375 degrees. Flour surface and roll out dough 1/8" - 1/4" thick. Cut cookie shapes and place on sheet. Bake 8 to 11 minutes.
Mint Capped Brownie Cookie Cups
Makes 4 dozen cookies.
48 Hershey Kisses (Mint Truffle in Dark Chocolate)
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1/2 tsp salt
1/4 tsp baking soda
Powdered sugar
Heat oven to 350oF. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups. Remove wrappers from chocolates.
Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared muffin cups.
Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate piece into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.
48 Hershey Kisses (Mint Truffle in Dark Chocolate)
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1/2 tsp salt
1/4 tsp baking soda
Powdered sugar
Heat oven to 350oF. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups. Remove wrappers from chocolates.
Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared muffin cups.
Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate piece into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.
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