Sweet & Salty Crust! Pretzel Fudge Pie, p. 100ALL WITH PHOTOS!121OF THIS YEARS TOP RECIPESDisplay until February 24, 2012Volume 21, Number 9recipesever!best33EASYWEEKNIGHTRECIPEIDEASPLUS APPETIZERS, MAIN DISHES, SIDES & MORE!28TOP-RATED DESSERTSbest recipes ever!LIKEfacebook.com/PillsburyVIEWfickr.com/PillsburyRecipesFOLLOW@PillsburyCHAT WITH US!100 703759contents 2Whats in Season?4Appetizers & Snacks26Breakfast & Brunch48Main Dishes64Sides & Salads84Desserts 111IndexBell peppersBrussels sproutsCabbageCauliowerFennelLeeksParsnipsPumpkinsRed potatoesRutabagasSweet potatoesWinter squashApplesCranberriesFigsPearsPomegranatesParsleyRosemarySageTarragonThymeAutumnSpringArtichokesAsparagusBeetsBroccoliCauliowerGreen onionsLettuceRed potatoesRhubarbSugar snap peasSweet peasSwiss chardBananas KiwifruitLemonsLimesMangoesPapayasPineappleStrawberriesTangerinesChivesDillMintWhats in Season?2PILLSBURY BEST RECIPES EVER!BEST RECIPES EVER! PILLSBURY3SummerWinterBaby turnipsBeetsCelery rootFennelGarlicKaleLeeksRusset potatoesRutabagasSweet potatoesTurnipsWinter squashCranberriesGrapefruitKumquatsMandarin orangesNavel orangesPearsPomegranatesQuincesBay leavesRosemarySageThymeAvocadosBell peppersCarrotsCeleryCornCucumbersGreen beansOkraPeasSummer squashTomatoesBlackberriesBlueberriesCantaloupeCherriesNectarinesPeachesRaspberriesStrawberriesWatermelonBasilCilantroDillLavenderMintTarragonTe beauty of using seasonal fresh fruits, vegetables and herbs is how little you haveto do to make them taste great. Heres our guide to help you choose the best produceand herbs so you can create seasonal meals year-round.Bacon-CheddarHush PuppiesPREPTIME: 25MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 22Spicy Ranch Sauce12 cup ranch dressing12 teaspoon chili powder12 teaspoon red pepper sauceHush PuppiesOil for deep frying2 cups cornmeal mix1 cup buttermilk1 egg14 teaspoon salt14 teaspoon freshly ground pepper1 cup shredded Cheddar cheese (4 oz)6 slices bacon, crisply cooked, crumbled1 In small bowl, mix all sauce ingredients. Refrigerate until serving time.APPETIZERS & SNACKS Delight your dinner guests with this collection of easy first bites, perfect for any occasion.2 In deep fryer or heavy 3-quart saucepan, heat 2 inches oil to 360F. In medium bowl, stir cornmeal mix, buttermilk, egg, salt and pepper. Stir in cheese and bacon.3 Drop batter by tablespoonfuls into hot oil. Fry 2 to 3 minutes, turning several times, until golden brown. Drain on cooling rack over paper towels. Serve hush puppies hot with Spicy Ranch Sauce.PER SERVING (1 hush puppy and 1 teaspoon sauce): Calories 177; Total Fat 12g (Saturated Fat 3g);Sodium 192mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 4g; Exchanges: 1 Starch, 212 Fat; Carbohydrate Choices: 14PILLSBURY BEST RECIPES EVER![ SERVING TIP ]Once the hush puppies are cooked, place them ina 15x10x1-inchpan and keepwarm in a 250F oven untilready to serve.6PILLSBURY BEST RECIPES EVER!Chex Barbecue Snack MixPREPTIME: 15MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 153 cups Rice Chex cereal3 cups Corn Chex cereal112 cups bite-size pretzel twists112 cups bite-size cheese crackers34 cup honey-roasted peanuts12 cup barbecue sauce1 tablespoon vegetable oil34 teaspoon onion powder34 teaspoon garlic powder1 In large microwavable bowl, mix cereals, pretzels, crackers and peanuts.2 In small bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated.3 Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil orpaper towels to cool, about 15 minutes. Store tightly covered.PER SERVING (12 cup): Calories 150; Total Fat 6g; Sodium 330mg; Total Carbohydrate 21g (DietaryFiber 1g); Protein 4g; Exchanges: 1 Starch, 12 Other Carbohydrate, 1 Fat; Carbohydrate Choices: 112[ VARIATION TIP ]You can varythe avor by using diferent barbecue sauce varieties or by trying diferent nuts in place of the peanuts.BEST HALLOWEEN PILLSBURY714 cup chopped fresh cilantro1 chipotle chile in adobo sauce (from7-oz can), chopped2 tablespoons fresh lime juice12 teaspoon salt1 In large bowl, mix all ingredients. Serve immediately or refrigerate until serving time.PER SERVING (14 cup): Calories 43; Total Fat 0g (Saturated Fat 0g); Sodium 248mg; TotalCarbohydrate 8g (Dietary Fiber 2g); Protein 2g; Exchanges: 12 Starch; Carbohydrate Choices: 12 Black Bean andCorn SalsaPREPTIME: 10MINUTESSTARTTOFINISH: 10MINUTESSERVINGS: 242 cans (15 oz each) Progresso black beans, drained, rinsed2 cans (14.5 oz each) Muir Glen fre roasted diced tomatoes, drained1 can (11 oz) Green Giant chipotle white corn, drained[ SERVING TIP ]Tis salsa isgreat spooned over beef orsh tacos foran extra layerof avor.Guacamole3 ripe large avocados (about 112 lb), pitted, peeled2 tablespoons fresh lime juice12 teaspoon coarse (kosher or sea) salt12 teaspoon red pepper sauce1 clove garlic, fnely chopped1 In medium bowl, mix salsa ingredients.2 In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole in-gredients. Spoon guacamole into shallow serving bowl; top with salsa.PER SERVING (14 cup): Calories 80; Total Fat 6g (Saturated Fat 1g); Sodium 190mg; TotalCarbohydrate 6g (Dietary Fiber 3g); Protein 1g;Exchanges: 12 Other Carbohydrate, 1 Fat; Carbohydrate Choices: 128PILLSBURY BEST RECIPES EVER!Salsa GuacamolePREPTIME: 20MINUTESSTARTTOFINISH: 20MINUTESSERVINGS: 12Salsa1 can (14.5 oz) Muir Glen organic fre roasted diced tomatoes, well drained1 small onion, chopped (14 cup)2 tablespoons chopped fresh cilantro14 teaspoon coarse (kosher or sea) salt1 clove garlic, fnely chopped1 small jalapeo chile, seeded, fnely chopped[ INGREDIENT TIP ]Look for avocados that are rm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag and let ripen at room temperature.CaramelizedOnion DipPREPTIME: 35MINUTESSTARTTOFINISH: 55MINUTESSERVINGS: 1114 cup butter or margarine1 medium sweet onion, chopped1 medium red onion, chopped2 tablespoons balsamic vinegar1 cup sour cream1 package (8 oz) cream cheese, softened2 tablespoons chopped fresh chives12 teaspoon salt14 teaspoon freshly ground black pepperAdditional chopped fresh chives, if desired1 In 12-inch skillet, melt butter over medium-low heat. Cook onions in butter 15 to 20 minutes, stirring frequently, until very soft and light golden brown. Add vinegar; cook5 minutes, stirring frequently. Remove from heat; cool completely, about 20 minutes.2 In medium bowl, mix sour cream, cream cheese, 2 tablespoons chives, the salt andpepper. Stir in caramelized onions. Serveimmediately or refrigerate until serving time. Garnish with additional chives.PER SERVING (14 cup): Calories 151; Total Fat 14g (Saturated Fat 9g); Sodium 239mg; TotalCarbohydrate 5g (Dietary Fiber 0g); Protein 2g;Exchanges: 12 Vegetable, 3 Fat; Carbohydrate Choices: 0BEST RECIPES EVER! PILLSBURY9[ SERVING TIP ]Serve the dip with pita chips or thick, saltand pepper kettle-cooked potato chips, and its sure to be a crowd-pleaser.1 jar (16 oz) Old El Paso Thick n Chunky salsa112 cups shredded Mexican cheese blend (6 oz)Tortilla chips1 Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.2 Spray 8-inch square microwavable dish with cooking spray. In medium bowl, mix refried beans, chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle corn and black beans evenly over mixture. Pour salsa overtop. Sprinkle with cheese. Crumble remaining2 slices of bacon; sprinkle over cheese.3 Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixtureis thoroughly heated. Serve warm dip with tortilla chips.PER SERVING (14 cup dip and 6 chips): Calories 100; Total Fat 4g (Saturated Fat 2g); Sodium 420mg; TotalCarbohydrate 11g (Dietary Fiber 3g); Protein 6g;Exchanges: 12 Starch, 12 Very Lean Meat, 1 Fat; Carbohydrate Choices: 110PILLSBURY BEST RECIPES EVER!Bean and BaconFiesta DipPREPTIME: 20MINUTESSTARTTOFINISH: 35MINUTESSERVINGS: 228 slices bacon1 can (16 oz) Old El Paso refried beans1 can (4.5 oz) Old El Paso chopped green chiles, drained1 cup Green Giant Valley Fresh Steamers Niblets frozen corn (from 12-oz bag)1 can (15 oz) Progresso black beans, drained, rinsed[ TIME-SAVING TIP ]Use 8 slices packaged precooked bacon (from 2.1-oz package), chopped, and omit step 1.New EnglandCrab DipPREPTIME: 20MINUTESSTARTTOFINISH: 55MINUTESSERVINGS: 361 cup mayonnaise1 package (8 oz) cream cheese, softened2 tablespoons fresh lemon juice3 teaspoons seafood seasoning (from6-oz container)1 lb fresh crabmeat12 cup fnely crushed oyster crackers2 tablespoons chopped fresh chives2 tablespoons capers2 teaspoons chopped fresh parsleyAdditional chopped fresh chives, if desired1 Heat oven to 350F. Spray 8-inch round (112-quart) baking dish with cooking spray. 2 In medium bowl, mix mayonnaise, cream cheese, lemon juice and seafood seasoning. Stir in crabmeat, crushed crackers, 2 tablespoonschives, the capers and parsley. Spoon into baking dish.3 Bake uncovered 35 minutes or until hot and bubbly. Garnish with additional chives.PER SERVING (2 tablespoons): Calories 79; Total Fat 7g (Saturated Fat 2g); Sodium 191mg; TotalCarbohydrate 1g (Dietary Fiber 0g); Protein 3g;Exchanges: 12 High-Fat Meat, 12 Fat; Carbohydrate Choices: 0BEST RECIPES EVER! PILLSBURY11[ SERVING TIP ]Since this dip isso rich, enjoy iton plain crackerssuch as melbatoast or tablewater crackers.12 cup shredded Cheddar cheese (2 oz)32 garlic-Parmesan toasts1 Heat oven to 350F. In ungreased 9-inch glass pie plate or 1-quart shallow baking dish, spread cream cheese. Layer with pizza sauce, bell pepper, pepperoni, mozzarella cheese and Cheddar cheese.2 Bake 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with toasts.PER SERVING (2 tablespoons dip and 2 toasts): Calories 110; Total Fat 8g (Saturated Fat 4.5g);Sodium 270mg; Total Carbohydrate 5g (DietaryFiber 0g); Protein 4g; Exchanges: 12 Starch, 12 High-Fat Meat, 1 Fat; Carbohydrate Choices: 1212PILLSBURY BEST RECIPES EVER!Layered Pizza DipPREPTIME: 10MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 161 container (8 oz) chives-and-onioncream cheese spread12 cup pizza sauce12 cup chopped green bell pepper (12 medium)13 cup fnely chopped pepperoni (about 112 oz)12 cup shredded mozzarella cheese (2 oz)[ FLAVOR TIP ]Te avor of this dip can vary as much as that of a pizza. Try sprinkling on some ripe olives and cooked sausage. You may also want to try using breadsticks as dippers.Fresh Dill-Yogurt DipPREPTIME: 20MINUTESSTARTTOFINISH: 20MINUTESSERVINGS: 72 containers (6 oz each) Yoplait Greek Fat Free plain yogurt2 tablespoons chopped fresh dill weed13 cup fnely chopped red bell pepper4 medium green onions, thinly sliced (14 cup) 12 teaspoon salt18 teaspoon ground red pepper (cayenne)1 small clove garlic, fnely chopped2 tablespoons fnely chopped red bell pepperReady-to-eat baby-cut carrotsFresh broccoli foretsCucumber, thinly sliced1 In medium bowl, mix yogurt, dill, 13 cup bell pepper, the onions, salt, red pepper and garlic until well blended. Sprinkle with 2 tablespoons bell pepper.2 Serve dip with carrots, broccoli and cucumber slices.PER SERVING (14 cup dip): Calories 50; Total Fat 0g (Saturated Fat 0g); Sodium 220mg; TotalCarbohydrate 8g (Dietary Fiber 1g); Protein 5g;Exchanges: 12 Skim Milk, 1 Vegetable; Carbohydrate Choices: 12Focaccia Dipping SticksPREPTIME: 15MINUTESSTARTTOFINISH: 35MINUTESSERVINGS: 281 can (13.8 oz) Pillsbury refrigerated classic pizza crust1 tablespoon extra-virgin olive oil13 cup red bell pepper strips (1x18 inch)3 tablespoons thinly slivered pittedripe olives1 tablespoon chopped fresh rosemary leaves14 teaspoon kosher (coarse) salt1 cup tomato pasta sauce, heated1 Heat oven to 400F. Grease cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x9-inch rectangle. With fngertips, make indentations over surface of dough.2 Drizzle oil over dough. Top with bell pepper, olives, rosemary and salt; press lightly into dough.3 Bake 13 to 18 minutes or until golden brown. Cut focaccia in half lengthwise; cut each half crosswise into 14 sticks. Serve warm sticks with warm pasta sauce for dipping.PER SERVING (1 stick and about 134 teaspoons sauce): Calories 50; Total Fat 1.5g (Saturated Fat 0g);Sodium 170mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g; Exchanges: 12 Starch; Carbohydrate Choices: 12BEST RECIPES EVER! PILLSBURY13[ TECHNIQUE TIP ]Use your hands to press the toppings gently into the dough, so the toppings dont fall of when you cut the sticks.[ MAKE-AHEAD TIP ]Save yourself some time by cuttingthe veggies andmaking the dipup to 2 days ahead. Refrigerate thedip tightly covered and the veggiesin resealable plastic food-storage bags.14PILLSBURY BEST RECIPES EVER!Mini Soft Pretzelsand DipPREPTIME: 15MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 241 can (11 oz) Pillsbury refrigerated original breadsticks1 egg, beatenKosher (coarse) salt, if desired1 jar (5 oz) sharp process cheesespread with bacon2 tablespoons milk1 Heat oven to 375F. Unroll dough on cutting board; separate into 12 breadsticks. Cut each in half lengthwise. Roll each breadstick lightly to form 10-inch-long rope.2 To shape each pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in eachhand; twist once at point where dough overlaps. Lift ends over opposite side of circle into pretzel. On ungreased cookie sheet, place pretzels1 inch apart. Brush with egg; sprinkle with salt.3 Bake 13 to 15 minutes or until golden brown. 4 In small microwavable bowl, mix cheese spread and milk. Microwave on High 1 minute, stirring once, until melted and hot. Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.PER SERVING (1 pretzel and 2 teaspoons dip): Calories 60; Total Fat 2.5g (Saturated Fat 1g); Sodium 180mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 2g; Exchanges: 12 Starch, 12 Fat; Carbohydrate Choices: 12[ MAKE-AHEAD TIP ]Tese pretzels canbe shaped up to2 hours ahead oftime. Cover withplastic wrap and refrigerate. Uncover and bake just before serving so theywill be warm, softand chewy.BEST HALLOWEEN PILLSBURY153 eggs4 oz smoked Gouda cheese, shredded (1 cup)Mini sweet peppers, cut into rings, if desired1 Heat oven to 375F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crackers and butter until blended. Press in bottom of pan. Bake 8 minutes or until golden brown. Reduce oven temperature to 300F.2 Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add sausage and diced bell peppers; cook until sausage is no longer pink. Drain; set aside.3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, salt and eggs; beat onlow speed just until smooth. Stir in cheese andsausage and pepper mixture. Pour over crust; smooth top.4 Bake 50 minutes or until center is almost set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes.Refrigerate at least 6 hours or overnight.5 To serve, run small metal spatula around edge of pan; carefully remove side and bottom of pan. Place cheesecake on serving platter. Cut into wedges. Garnish with mini peppers. PER SERVING (1 wedge): Calories 152; Total Fat 13g (Saturated Fat 7g); Sodium 229mg; TotalCarbohydrate 4g (Dietary Fiber 0g); Protein 5g;Exchanges: 1 High-Fat Meat, 1 Fat; Carbohydrate Choices: 0Sausage and Pepper CheesecakePREPTIME: 20MINUTESSTARTTOFINISH: 8HOURS10MINUTESSERVINGS: 321 cup crushed round buttery crackers(about 24 crackers)3 tablespoons butter or margarine, melted1 lb bulk spicy pork sausage2 packages (8 oz each) refrigerated tricolor diced bell peppers3 packages (8 oz each) cream cheese, softened12 cup whipping cream12 teaspoon salt16PILLSBURY BEST RECIPES EVER!Provenal FlatbreadPREPTIME: 30MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 241 can (13.8 oz) Pillsbury refrigerated classic pizza crust3 tablespoons extra-virgin olive oil1 teaspoon herbes de Provence3 plum (Roma) tomatoes, fnely chopped(34 cup)12 cup chopped pitted kalamata olives4 cloves garlic, chopped2 teaspoons chopped fresh basil leaves1 teaspoon freshly ground pepper12 teaspoon coarse sea saltFresh basil leaves or rosemary sprigs,if desired1 Heat oven to 400F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press outdough into 15x10-inch rectangle. Brush with1 tablespoon of the oil; sprinkle with herbesde Provence. 2 Bake 15 to 18 minutes or until light golden brown.3 Meanwhile, in medium bowl, mix tomatoes, olives, garlic, remaining 2 tablespoons oil, the chopped basil, pepper and salt.4 Cut fatbread into 24 pieces. Top evenly with tomato mixture. Garnish with basil leaves.PER SERVING (1 piece): Calories 80; Total Fat 4.4g (Saturated Fat 0.6g); Sodium 288mg;Total Carbohydrate 9.1g (Dietary Fiber 0.5g);Protein 1.5g; Exchanges: 12 Starch, 12 Fat; Carbohydrate Choices: 12[ INGREDIENT TIP ]Herbes de Provenceis a blend of herbs that thrive in the southeastern tip of France, typically thyme, summersavory, fennel,basil and lavender owers. It is readily available onlineor in local kitchen supply stores.Tortilla Espaolawith ChorizoPREPTIME: 30MINUTESSTARTTOFINISH: 40MINUTESSERVINGS: 24 6 tablespoons olive oil4 cups sliced (18 inch) small red potatoes (about 8)1 cup red bell pepper strips (2x14x14 inch)1 medium onion, halved, thinly sliced8 eggs1 teaspoon salt12 teaspoon freshly ground black pepper8 oz Spanish chorizo sausage, cut into14-inch slices1 In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.2 In large bowl, beat eggs, salt and pepper with wire whisk until well blended. Stir in chorizo.3 Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.4 Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.PER SERVING (2-inch square): Calories 127; Total Fat 10g (Saturated Fat 3g); Sodium 243mg; Total Carbohydrate 5g (Dietary Fiber 1g); Protein 5g; Exchanges: 12 Starch, 12 High-Fat Meat, 1 Fat; Carbohydrate Choices: 12Buffalo ChickenFingersPREPTIME: 20MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 814 cup Buffalo wing sauce114 cups Progresso panko crispy bread crumbs12 teaspoon paprika14 teaspoon salt2 tablespoons butter or margarine, melted1 lb boneless skinless chicken breasts, cut crosswise into 24 (12-inch-thick) stripsBlue cheese dressing, if desiredCelery sticks, if desired1 Heat oven to 425F. Line cookie sheet with foil; spray foil with cooking spray.2 In shallow dish, place Buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.3 Bake 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.PER SERVING (3 strips): Calories 160; Total Fat 6g (Saturated Fat 2.5g); Sodium 380mg; TotalCarbohydrate 13g; Dietary Fiber 0g; Protein 14g; Exchanges: 1 Starch, 112 Very Lean Meat, 1 Fat; Carbohydrate Choices: 1BEST RECIPES EVER! PILLSBURY17[ TIME-SAVING TIP ]Use precut chicken tenders to shorten prep time.[ INGREDIENT TIP ]Spanish chorizois a dry-cured pork sausage avoredwith smokedpaprika and similar in texture to salami. Dont confuse itwith Mexicanchorizo, whichlooks more likebulk pork sausage.1 Heat oven to 375F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well.2 In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise.3 Unroll dough on cutting board into 1 large rectangle (if using crescent rolls, frmly press perforations to seal). Spread spinach mixture on rectangle to within 12 inch of edges. Starting with 1 long side, roll up rectangle; press seam to seal. With serrated knife, cut into 20 slices; place slices, cut sides down, on cookie sheet. Brush with egg.4 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.PER SERVING (1 pinwheel): Calories 100; Total Fat 7g (Saturated Fat 2.5g); Sodium 180mg; TotalCarbohydrate 6g (Dietary Fiber 0g); Protein 3g; Exchanges: 12 Starch, 112 Fat; Carbohydrate Choices: 1218PILLSBURY BEST RECIPES EVER!Chicken n Spinach PinwheelsPREPTIME: 25MINUTESSTARTTOFINISH: 40MINUTESSERVINGS: 201 box (9 oz) Green Giant frozen chopped spinach1 tablespoon olive oil1 small onion, fnely chopped (14 cup)1 clove garlic, fnely chopped2 slices bacon, crisply cooked, crumbled12 cup fnely chopped cooked chicken34 cup shredded Asiago cheese (3 oz)14 cup mayonnaise or salad dressing1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet1 egg, beaten[ TIME-SAVING TIP ]To quickly cook bacon, use the microwave. Place bacon slices on microwavable paper towel and cover with another paper towel. Microwave on amicrowavable plate until bacon is crispy.Horseradish Beef BruschettaPREPTIME: 20MINUTESSTARTTOFINISH: 20MINUTESSERVINGS: 2424 slices (14 inch thick) baguette2 tablespoons olive oil14 cup cream-style prepared horseradish14 cup sour cream1 medium green onion, chopped(1 tablespoon)14 lb thinly sliced deli roast beef12 teaspoon freshly ground black pepper12 cup watercress1 Heat oven to 375F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.2 In small bowl, mix horseradish, sour cream and onion. Spread mixture over 1 side of each toasted bread slice. Top with beef; sprinkle with pepper. Top with watercress.PER SERVING (1 bruschetta): Calories 50; Total Fat 2g (Saturated Fat 1g); Sodium 94mg; TotalCarbohydrate 6g (Dietary Fiber 0g); Protein 2g; Exchanges: 12 Starch, 12 Fat; Carbohydrate Choices: 12Cheesesteak CrostiniPREPTIME: 20MINUTESSTARTTOFINISH: 20MINUTESSERVINGS: 1616 slices (14 inch thick) baguette 1 package (17 oz) beef roast au jus2 teaspoons olive oil2 cups frozen pepper stir-fry (from 1-lb bag)14 teaspoon salt12 teaspoon freshly ground pepper4 oz provolone cheese, shredded (1 cup)1 Heat oven to 450F. Place bread slices on ungreased cookie sheet. Bake 4 to 5 minutes or until toasted.2 Meanwhile, cook beef roast in microwave as directed on package. Cool slightly. Shred 1 cup beef with 2 forks. (Reserve remaining beef roast and au jus for later use.)3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook peppers, salt andpepper in oil 5 minutes, stirring frequently,until peppers are tender.4 Set oven control to broil. Top toasted bread slices evenly with shredded beef, pepper mixture and cheese. Broil with tops about6 inches from heat 1 to 2 minutes or until cheese is melted and light golden brown.PER SERVING (1 crostino): Calories 170; Total Fat 5g (Saturated Fat 3g); Sodium 397mg; TotalCarbohydrate 19g (Dietary Fiber 1g); Protein 12g; Exchanges: 1 Starch, 1 Medium-Fat Meat; Carbohydrate Choices: 1BEST RECIPES EVER! PILLSBURY19[ VARIATION TIP ]Use thinly sliced deli roast beef instead of beef roast, if desired.[ INGREDIENT TIP ]If you cantnd watercress,substitutearugula leavesor mesclun greensto top thesebeefy bites.20PILLSBURY BEST RECIPES EVER!until lightly toasted. Add walnuts and drippings to goat cheese; mix well.3 Cut slit in each apricot. Spoon about 1 heaping teaspoonful goat cheese mixtureinto each apricot. Wrap 1 piece of baconaround each apricot; secure with toothpick. Place in ungreased 17x12-inch half-sheet pan. 4 Bake 10 minutes or until bacon is crisp. Serve warm.PER SERVING (1 stuffed apricot): Calories 67; Total Fat 4g (Saturated Fat 1g); Sodium 105mg; TotalCarbohydrate 5g (Dietary Fiber 1g); Protein 3g; Exchanges: 12 Fruit, 1 Fat; Carbohydrate Choices: 12 Smoked Salmon BliniPREPTIME: 25MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 401 box (14.5 oz) frozen Pillsbury mini buttermilk pancakes, thawed1 container (8 oz) chives-and-onioncream cheese spread1 tablespoon fresh lemon juice12 teaspoon freshly ground black pepper14 teaspoon red pepper sauce8 oz smoked salmon (not lox), cut into40 piecesFresh chives, cut into 1-inch pieces,if desired1 Heat oven to 375F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Bake 7 to 8 minutes or until pancakes are warm. Cool on cooling rack.2 Meanwhile, in small bowl, mix cream cheese, lemon juice, pepper and pepper sauce. Spoon about 1 teaspoon cream cheese mixture onto each pancake. Top with smoked salmon. Garnish with chives.PER SERVING (1 blini): Calories 44; Total Fat 2g (Saturated Fat 1g); Sodium 126mg; TotalCarbohydrate 4g (Dietary Fiber 0g); Protein 2g; Exchanges: 12 Starch, 12 Fat; Carbohydrate Choices: 12Bacon-WrappedGoat Cheese-Stuffed ApricotsPREPTIME: 45MINUTESSTARTTOFINISH: 55MINUTESSERVINGS: 361 cup crumbled chvre (goat) cheese (4 oz)18 slices bacon, cut in half crosswise12 cup chopped walnuts36 dried apricots1 Heat oven to 400F. In medium bowl, place goat cheese; set aside.2 In 12-inch skillet, partially cook bacon in batches over medium heat 6 minutes or until brown but not crisp. Drain on paper towels. Reserve 2 tablespoons drippings in skillet. Cook walnuts in reserved bacon drippings over medium heat 2 to 4 minutes, stirring frequently, [ TECHNIQUE TIP ]Partially cook the bacon slices so theyll be pliable and easy to wrap around the stufed apricots, and then theyll turn out crisp after baking.[ SERVING TIP ]Tis pickupappetizer iswell suited fora bufet. Pair itwith a sparkling white wine fora special occasion.BEST RECIPES 2011 PILLSBURY21Tomato-PestoAppetizersPREPTIME: 20MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 202 tablespoons basil pesto1 medium tomato, seeded, diced (34 cup) 2 tablespoons fnely shredded mozzarella cheese1 can (7.5 oz) Pillsbury refrigerated buttermilk biscuits2 tablespoons fnely shredded Parmesan cheese1 Heat oven to 375F. Spray 20 mini muffn cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.2 Separate dough into 10 biscuits; separate each biscuit into 2 layers. Press 1 layer inbottom and up side of each muffn cup.Spoon about 2 teaspoons tomato-pesto flling into each cup; press in lightly. Sprinkle with Parmesan cheese.3 Bake 8 to 10 minutes or until biscuit edges are golden brown.PER SERVING (1 appetizer): Calories 40; Total Fat 1.5g (Saturated Fat 0g); Sodium 125mg; TotalCarbohydrate 5g (Dietary Fiber 0g); Protein 1g; Exchanges: 12 Fat; Carbohydrate Choices: 1222PILLSBURY BEST RECIPES EVER!Blueberry, Walnut and Brie TartletsPREPTIME: 20MINUTESSTARTTOFINISH: 45MINUTESSERVINGS: 241 can (8 oz) Pillsbury refrigerated reduced fat crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet14 cup blueberry or blackberry preserves13 cup coarsely chopped walnuts, toasted1 round (8 oz) Brie cheese, rind removed, cut into 24 chunksFresh blueberries and fresh small sage leaves, if desired1 Heat oven to 350F. Spray 24 mini muffn cups with cooking spray.2 If using crescent rolls, unroll dough and separate into 4 rectangles; frmly pressperforations to seal. If using dough sheet, unroll dough and cut into 4 rectangles. Cut each rectangle into 6 squares. Gently press 1 square into each muffn cup (dough will not completely cover inside of cup; dont press too much). 3 Spoon 12 teaspoon preserves into each cup. Top with rounded 12 teaspoon nuts and 1 cheese chunk.4 Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffn cups. Garnish with blueberries and sage leaves.PER SERVING (1 tartlet): Calories 80; Total Fat 5g (Saturated Fat 2.5g); Sodium 135mg; TotalCarbohydrate 7g (Dietary Fiber 0g); Protein 3g; Exchanges: 12 Starch, 1 Fat; Carbohydrate Choices: 12[ COOKING TIP ]To toast walnuts, sprinkle in ungreased shallow pan. Bake at 350F 6 to 10 minutes,stirring occasionally, until golden brown.14 cup crumbled chvre (goat) cheese (1 oz)2 tablespoons pine nuts, toasted1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add polenta slices; cook12 minutes, turning once, until lightly browned and crisp.2 In small microwavable bowl, microwave pesto on Medium (50%) 1 minute or until thoroughly heated. Spread pesto evenly over polenta rounds. Sprinkle evenly with basil, cheese and pine nuts. Serve immediately.PER SERVING (1 round): Calories 83; Total Fat 5g (Saturated Fat 1g); Sodium 168mg; TotalCarbohydrate 7g (Dietary Fiber 1g); Protein 2g; Exchanges: 12 Starch, 1 Fat; Carbohydrate Choices: 12BEST RECIPES EVER! PILLSBURY23MediterraneanPolenta RoundsPREPTIME: 20MINUTESSTARTTOFINISH: 20MINUTESSERVINGS: 122 tablespoons olive oil1 roll (18 oz) refrigerated basil and garlic polenta, cut into 12-inch slices, patted dry with paper towels14 cup refrigerated sun-dried tomato pesto2 tablespoons thinly sliced fresh basil leaves[ INGREDIENT TIP ]Look for rolls ofpolenta in therefrigerated dairy case. To ensurethe polenta rounds are crisp, pat the slices with drypaper towels.24PILLSBURY BEST RECIPES EVER!Sun-Dried Tomato and Goat CheeseAppetizersPREPTIME: 15MINUTESSTARTTOFINISH: 40MINUTESSERVINGS: 201 can (12 oz) Pillsbury Golden Layers refrigerated buttermilk faky biscuits12 cup mayonnaise or salad dressing12 cup crumbled chvre (goat) cheese (2 oz)14 cup chopped sun-dried tomatoes in oil, drained1 teaspoon dried minced onion1 teaspoon dried pesto seasoning1 tablespoon grated Parmesan cheese1 Heat oven to 375F. Separate dough into 10 biscuits; separate each biscuit into 2 layers. Press 1 layer into each of 20 ungreased mini muffn cups.2 In small bowl, mix mayonnaise, goat cheese, tomatoes, dried minced onion and pesto seasoning. Spoon about 112 teaspoons mayonnaise mixture into each cup. Sprinkle with Parmesan cheese.3 Bake 10 to 16 minutes or until golden brown. Remove from muffn cups. Cool5 minutes before serving.PER SERVING (1 appetizer): Calories 110; Total Fat 8g (Saturated Fat 2g); Sodium 230mg; TotalCarbohydrate 8g (Dietary Fiber 0g); Protein 2g; Exchanges: 12 Starch, 112 Fat; Carbohydrate Choices: 122 Sprinkle tomatoes, olives, thyme and pepper fakes over cheese. Drizzle with oil.3 Bake 15 to 20 minutes or until warm. Serve with toasted baguette slices.PER SERVING (2 bruschetta): Calories 120; Total Fat 6g (Saturated Fat 3g); Sodium 240mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 5g; Exchanges: 12 Starch, 12 High-Fat Meat, 12 Fat; Carbohydrate Choices: 1Tomato-OliveBruschettaPREPTIME: 5MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 122 logs (4 oz each) soft goat cheese, eachcut into 8 (1-inch) slices1 can (14.5 oz) Muir Glen organic diced tomatoes, drained14 cup coarsely chopped pitted kalamata olives1 teaspoon chopped fresh thyme leaves14 teaspoon crushed red pepper fakes1 tablespoon olive oil24 slices (12 inch thick) baguette, toasted 1 Heat oven to 350F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.[ INGREDIENT TIP ]Carefully check thefreshness date on the package of goat cheese, as it canspoil quickly. Storeit in the coldest partof the refrigeratorfor no longerthan 2 weeks. [ SERVING TIP ]Top these tasty bites hot out of the oven with freshly grated Parmesan cheese and chopped fresh basil,if desired. BEST HALLOWEEN PILLSBURY25Lemon-Cornmeal HotcakesPREPTIME: 15MINUTESSTARTTOFINISH: 15MINUTESSERVINGS: 81 cup all-purpose four1 cup cornmeal2 teaspoons baking powder12 teaspoon salt1 cup buttermilk12 cup lemon curd6 tablespoons butter or margarine, melted1 egg, beaten1 Heat griddle or skillet over medium heat or to 375F. In large bowl, mix four, cornmeal, baking BREAKFAST& BRUNCH Rise and shine with this collection of the best of the brunch recipes.powder and salt. Stir in buttermilk, lemon curd, 14 cup of the butter and the egg, mixing just until blended.2 Brush griddle with 1 tablespoon butter. For each pancake, pour slightly less than 14 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Brush griddle with remaining 1 tablespoon butter as needed for additional batches. PER SERVING (2 pancakes): Calories 235; Total Fat 10g (Saturated Fat 6g); Sodium 402mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 5g; Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Fat; Carbohydrate Choices: 326PILLSBURY BEST RECIPES EVER![ SERVING TIP ]Serve these hotcakes with mixed berry syrup.Additional Yoplait Original 99% Fat Free lemon burst or French vanilla yogurt,if desiredAdditional fresh blueberries, if desired 1 Heat griddle or skillet over medium heat or to 375F. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush withrolling pin or fat side of meat mallet. 2 In medium bowl, mix cereal, fours, baking powder and baking soda. In small bowl, beat1 container yogurt, the milk, oil and egg with wire whisk until well blended. Stir yogurt mixture into four mixture with wire whisk until blended. Stir in 1 cup blueberries.3 Grease griddle with vegetable oil or butter if necessary. For each pancake, pour slightly less than 14 cup batter onto hot griddle. Cook until puffed, bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve pancakes with additional yogurt and blueberries.PER SERVING (2 pancakes): Calories 220; Total Fat 7g (Saturated Fat 1g); Sodium 340mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 7g; Exchanges: 2 Starch, 12 Other Carbohydrate, 1 Fat; Carbohydrate Choices: 228PILLSBURY BEST RECIPES EVER!Blueberry-Cereal PancakesPREPTIME: 30MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 6 1 cup Cheerios cereal34 cup whole wheat four12 cup all-purpose four2 teaspoons baking powder12 teaspoon baking soda1 container (6 oz) Yoplait Original 99% Fat Free lemon burst or French vanilla yogurt34 cup fat-free (skim) milk2 tablespoons canola oil1 egg1 cup fresh or frozen (do not thaw)blueberries [ STORAGE TIP ]Make a double batch of pancakes, stack them between sheets of waxed paper and then freeze tightly wrapped. Pop them into your toaster or toaster oven, like commercially frozen pancakes or wafes.Banana-Filled Caramel-Chocolate CrepesPREPTIME: 1HOUR25MINUTES STARTTOFINISH: 1HOUR25MINUTES SERVINGS: 12 Crepes 1 box (19.5 oz) Pillsbury traditional fudge brownie mix1 cup Pillsbury BEST all-purpose four 3 eggs, beaten112 cups milk12 cup vegetable oilFilling 1 cup butter or margarine12 cup granulated sugar2 teaspoons vanilla1 tablespoon fnely grated lemon peel6 frm ripe large bananas, cut into 14-inch slicesToppings 12 cup caramel topping34 cup frozen (thawed) whipped topping2 tablespoons powdered sugar14 cup chopped walnuts 1 In large bowl, stir brownie mix, four, eggs, milk and oil until smooth.2 Spray 10-inch skillet with cooking spray; heat over medium heat. For each crepe, pour about 14 cup batter onto center of skillet. Immediately rotate skillet until thin flm covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry. 3 Remove crepe to cutting board, fipping crepe over so frst cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel.4 In large saucepan, cook butter and granulated sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened. 5 Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; top with slightly less than 14 cup flling. Reroll crepe; place seam side down on platter. Top with drizzle of caramel topping and dollop of whipped topping. Sprinkle with powdered sugar and walnuts. Serve immediately.PER SERVING (2 crepes): Calories 610; Total Fat 31g (Saturated Fat 13g); Sodium 190mg; Total Carbohydrate 75g (Dietary Fiber 2g); Exchanges: 2 Starch, 1 Fruit, 2 Other Carbohydrate, 6 Fat; Carbohydrate Choices: 5BEST RECIPES EVER! PILLSBURY2930PILLSBURY BEST RECIPES EVER!Raspberries nCream WafesPREPTIME: 10MINUTESSTARTTOFINISH: 10MINUTESSERVINGS: 66 frozen buttermilk waffes1 pint (2 cups) fresh raspberries2 tablespoons sugar1 tablespoon honey12 teaspoon grated gingerroot1 package (8 oz) cream cheese, softened1 container (6 oz) Yoplait Original 99% Fat Free French vanilla yogurt14 cup sliced almonds, toasted1 Toast waffes as directed on package.2 Meanwhile, in 1-quart saucepan, mix raspberries, sugar, honey and gingerroot. Cook over medium heat 5 minutes, stirring frequently, until sugar is dissolved and sauce is thickened. Remove from heat.3 In small bowl, beat cream cheese and yogurt with electric mixer on medium speeduntil smooth. Spread cream cheese mixture evenly over waffes. Spoon raspberry sauceon top; sprinkle with almonds.PER SERVING (1 waffe with toppings): Calories 299; Total Fat 16g (Saturated Fat 7g); Sodium 383mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 7g; Exchanges: 1 Starch, 12 Fruit, 12 Other Carbohydrate, 12 High-Fat Meat, 2 Fat; Carbohydrate Choices: 2Lemon-PoppySeed WafesPREPTIME: 25MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 4 2 cups Fiber One Complete pancake mix (from 28.3-oz box)2 tablespoons sugar1 tablespoon poppy seed1 cup cold water1 tablespoon grated lemon peel14 cup fresh lemon juice2 containers (6 oz each) Yoplait Light Fat Free lemon cream pie or veryvanilla yogurtFresh fruit, if desired 1 Heat waffe maker. Grease with vegetable oil or shortening.2 In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.3 Pour batter onto center of waffe maker. Bake about 5 minutes or until steaming stops. Serve waffes topped with yogurt and fruit.PER SERVING (2 waffes with yogurt): Calories 290; Total Fat 4.5g (Saturated Fat 0.5g); Sodium 490mg; Total Carbohydrate 52g (Dietary Fiber 5g); Protein 9g; Exchanges: 3 Starch, 12 Other Carbohydrate, 12 Fat; Carbohydrate Choices: 312[ VARIATION TIP ]Te cream cheese and raspberrytoppings canalso be spread on toast or biscuits.[ STORAGE TIP ]Have leftover wafes? Freeze them! Wrap cooled wafes inplastic wrap andheavy-duty foil, then freeze up to 1 month.Unwrap and reheatin a toaster.BEST HALLOWEEN PILLSBURY3114 cup butter or margarine, meltedPowdered sugar, if desired1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread cream cheese evenly on 1 side of each bread slice. Sprinkle12 slices with chocolate chips. Top withremaining 12 bread slices, cream cheeseside down, to make 12 sandwiches.2 In medium bowl, beat milk, brown sugar and eggs until blended. Dip each sandwich in egg mixture, coating completely. Place dipped sandwiches in baking dish. Pour remaining egg mixture over bread. Cover; refrigerate 8 hours or overnight.3 Heat oven to 350F. Uncover baking dish; drizzle melted butter over French toast. Bake 40 to 45 minutes or until golden brown. Sprinkle with powdered sugar.PER SERVING (2 sandwiches): Calories 646; Total Fat 33.2g (Saturated Fat 19g); Sodium 592mg;Total Carbohydrate 75g (Dietary Fiber 3g); Protein17g; Exchanges: 2 Starch, 3 Other Carbohydrate, 112 Medium-Fat Meat, 5 Fat; Carbohydrate Choices: 5Chocolate-Stuffed French ToastPREPTIME: 10MINUTESSTARTTOFINISH: 8HOURS55MINUTESSERVINGS: 6 1 container (8 oz) honey nut creamcheese spread1 loaf (12 oz) French bread, cut into 24 slices1 cup semisweet chocolate chips (6 oz)212 cups milk14 cup packed brown sugar3 eggs, slightly beaten[ MAKE-AHEAD TIP ]Refrigerating the French toast forat least 8 hoursallows the breadtime to soak upthe sweet custard.32PILLSBURY BEST RECIPES EVER!Honey OrangeBlossomsPREPTIME: 15MINUTESSTARTTOFINISH: 45MINUTESSERVINGS: 8 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with cream cheese icing13 cup honey nut cream cheese spread (from 8-oz container)2 tablespoons fnely chopped walnuts1 teaspoon grated orange peel 1 Heat oven to 350F. Spray 8 regular-size muffn cups with cooking spray. Set icingfrom cinnamon rolls aside. Separate doughinto 8 rolls; cut each roll into quarters. Place4 quarters, points up, cinnamon topping inand separated slightly, in each muffn cup.2 In small bowl, mix cream cheese, walnuts and 12 teaspoon of the orange peel. Place rounded teaspoonful of mixture into centerof dough in each cup.3 Bake 17 to 22 minutes or until light golden brown. Cool 5 minutes. Run knife around edge of cups; remove rolls from cups to serving plate.4 Remove cover from reserved icing, and microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Stir in remaining 12 teaspoon orange peel. Drizzle icing over rolls. Serve warm.PER SERVING (1 roll): Calories 200; Total Fat 10g (Saturated Fat 3.5g); Sodium 390mg; TotalCarbohydrate 25g (Dietary Fiber 0g); Protein 3g; Exchanges: 1 Starch, 1 Other Carbohydrate, 112 Fat; Carbohydrate Choices: 112[ VARIATION TIP ]Feel free toswap out thenely choppedwalnuts foranother nut. 4 Nature Valley oats n honey crunchy granola bars (2 pouches from 8.9-ozbox), chopped4 containers (6 oz each) Yoplait Light Fat Free very vanilla yogurt4 teaspoons chopped walnuts 1 In 8-inch skillet, melt butter over medium heat. Add 14 cup walnuts and the brown sugar; cook and stir until sugar is melted. Add bananas; cook 1 to 2 minutes, stirring gently, until bananas are coated.2 Stir in orange juice and rum extract. Cook 1 minute longer or until liquid is thick and syrupy. Remove from heat. Reserve 4 banana slices for garnish.3 Spoon about 13 cup remaining banana mixture into each of 4 (10-oz) bowls. Reserve 8 teaspoons chopped granola for garnish. Sprinkle remaining granola over bananamixture. Top with yogurt.4 Garnish each sundae with 1 teaspoon walnuts, 2 teaspoons reserved chopped granola and 1 reserved banana slice. Serve immediately.PER SERVING: Calories 370; Total Fat 11g (Saturated Fat 1.5g); Sodium 180mg; Total Carbohydrate 59g (Dietary Fiber 3g); Protein 9g; Exchanges: 112 Starch, 1 Fruit, 1 Other Carbohydrate, 12 Very Lean Meat, 2 Fat; Carbohydrate Choices: 4BEST RECIPES EVER! PILLSBURY33Breakfast Banana SundaesPREPTIME: 15MINUTESSTARTTOFINISH: 15MINUTESSERVINGS: 4 1 teaspoon butter or margarine14 cup chopped walnuts2 tablespoons packed brown sugar2 frm ripe large bananas, sliced14 cup orange juice14 teaspoon rum extract, if desired34PILLSBURY BEST RECIPES EVER!Chocolate-Coconut MufnsPREPTIME: 10MINUTESSTARTTOFINISH: 50MINUTESSERVINGS: 12134 cups all-purpose four1 cup sugar13 cup unsweetened baking cocoa1 teaspoon baking powder14 teaspoon salt1 cup canned coconut milk (not creamof coconut)12 cup butter, melted1 egg1 cup miniature semisweet chocolate chips1 cup faked coconutMilk chocolate creamy ready-to-spread frosting, if desiredAdditional faked coconut, if desired1 Heat oven to 400F. Spray 12 regular-size muffn cups with cooking spray.2 In large bowl, mix four, sugar, cocoa, baking powder and salt until blended; make well in center of mixture. In medium bowl, stir coconut milk, butter and egg; pour into well in dry ingredients, stirring just until moistened. Stir in chocolate chips and 1 cup coconut. Divide batter evenly among muffn cups.3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool in pan on cooling rack 15 minutes. Spread muffn tops withfrosting; sprinkle with additional coconut.PER SERVING (1 muffn): Calories 351; Total Fat 19g (Saturated Fat 13g); Sodium 193mg; TotalCarbohydrate 46g (Dietary Fiber 3g); Protein 4g; Exchanges: 1 Starch, 2 Other Carbohydrate, 312 Fat; Carbohydrate Choices: 3Banana-Cranberry Spice MufnsPREPTIME: 15MINUTESSTARTTOFINISH: 45MINUTESSERVINGS: 12 1 cup Fiber One original bran cereal1 egg34 cup fat-free (skim) milk3 tablespoons vegetable oil1 cup mashed ripe bananas (about2 medium)114 cups all-purpose four12 cup sugar3 teaspoons baking powder1 teaspoon ground cinnamon14 teaspoon ground nutmeg14 teaspoon salt12 cup sweetened dried cranberries 1 Heat oven to 400F. Grease bottoms only of 12 regular-size muffn cups with shortening or cooking spray, or place paper baking cup in each muffn cup. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or fat side of meat mallet (or crush in food processor).2 In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beatin bananas. Stir in cereal; let stand 5 minutes.3 Stir in four, sugar, baking powder, cinnamon, nutmeg and salt until blended. Stir in cranberries. Divide batter evenly among muffn cups.4 Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.PER SERVING (1 muffn): Calories 180; Total Fat 4.5g (Saturated Fat 0.5g); Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 3g); Protein 3g; Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat; Carbohydrate Choices: 21 cup apple pie flling (from 21-oz can)12 cup Cascadian Farm frozen organic harvest berries (from 10-oz bag; do not thaw)1 tablespoon sliced almonds 1 Heat oven to 375F. Spray 2 (10-oz) custard cups or ramekins with cooking spray. In small bowl, gently fold syrup into whipped topping; refrigerate until serving time.2 On microwavable plate, microwave biscuits uncovered on Medium (50%) 30 to 45 seconds, turning once. (Biscuits should still be cold for easier handling.) Cut each biscuit into 4 pieces; place in medium bowl. Drizzle biscuit pieces with butter; toss to coat. Sprinkle with sugar and cinnamon; toss to coat. Set aside.3 In medium microwavable bowl, stir pie flling and frozen berries. Microwave uncovered on High 2 to 3 minutes, stirring once, until hot.Immediately divide fruit mixture between custard cups; top each with 4 biscuit pieces. Sprinkle with almonds.4 Bake 18 to 20 minutes or until biscuits are light golden brown and fruit mixture is bubbly. Let stand 15 minutes before serving. Serve warm with maple cream.PER SERVING: Calories 540; Total Fat 17g (Saturated Fat 7g); Sodium 660mg; Total Carbohydrate 90g(Dietary Fiber 3g); Protein 6g; Exchanges: 2 Starch, 1 Fruit, 3 Other Carbohydrate, 3 Fat; Carbohydrate Choices: 6 BEST RECIPES EVER! PILLSBURY35Apple-Berry Cobbler with Maple CreamPREPTIME: 10MINUTESSTARTTOFINISH: 45MINUTESSERVINGS: 2 1 tablespoon maple-favored syrup14 cup frozen (thawed) whipped topping2 Pillsbury Grands! frozen buttermilk or southern style biscuits (from 25-oz bag)2 teaspoons butter or margarine, melted1 teaspoon sugar14 teaspoon ground cinnamon36PILLSBURY BEST RECIPES EVER!Mixed BerryCoffee CakePREPTIME: 15MINUTESSTARTTOFINISH: 1HOURSERVINGS: 8 Coffee Cake34 cup granulated sugar 14 cup butter or margarine, softened 1 egg 12 cup milk 112 cups all-purpose four 2 teaspoons baking powder 12 teaspoon salt 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 112 cups mixed fresh berries (such as blueberries, raspberries and blackberries) 13 cup sliced almonds Glaze12 cup powdered sugar 14 teaspoon vanilla 2 to 3 teaspoons milk 1 Heat oven to 350F. Grease bottom and side of 9-inch round cake pan, with shortening and lightly four, or spray with baking spraywith four. 2 In large bowl, beat 34 cup granulated sugar, the butter and egg with electric mixer onmedium speed until fuffy. Beat in 12 cup milk just until blended. Stir in four, baking powder and salt. Spread batter in pan. 3 In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon. Addberries; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds. 4 Bake 35 to 45 minutes or until toothpick inserted in center of cake comes out clean. 5 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Serve warm. PER SERVING (1 wedge): Calories 310; Total Fat 9g (Saturated Fat 4.5g); Sodium 330mg; Total Carbohydrate 53g (Dietary Fiber 2g); Protein 5g; Exchanges: 112 Starch, 2 Other Carbohydrate, 112 Fat; Carbohydrate Choices: 312[ VARIATION TIP ]Instead of berriesand cinnamon,try slicedapples andapple pie spice!Apple-ApricotCinnamon BunsPREPTIME: 15MINUTESSTARTTOFINISH: 50MINUTESSERVINGS: 523 cup dried apples, chopped14 cup raisins14 cup chopped dried apricots2 teaspoons lemon juice1 teaspoon apple pie spice1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with icing 1 tablespoon sugar1 Heat oven to 375F. Generously spray 5 jumbo muffn cups with cooking spray. Inmedium bowl, mix apples, raisins, apricots,lemon juice and 12 teaspoon of the apple pie spice.2 Set icing from cinnamon rolls aside. Separate dough into 5 rolls; using serrated knife, cut each roll in half crosswise. Place roll bottoms, cut sides up, in muffn cups. Divide apple mixture evenly among cups. Place roll tops, cut sides down, on apple mixture.Sprinkle with sugar.3 Bake 20 to 22 minutes or until golden brown. Cool 10 minutes. Place waxed paper under cooling rack; carefully remove buns from pan to cooling rack.4 In small bowl, mix reserved icing and remaining 12 teaspoon apple pie spice. Drizzle icing over buns. Serve warm.PER SERVING (1 bun): Calories 394; Total Fat 9g (Saturated Fat 2g); Sodium 720mg; Total Carbohydrate75g (Dietary Fiber 3g); Protein 6g; Exchanges: 2 Starch, 1 Fruit, 2 Other Carbohydrate, 2 Fat; Carbohydrate Choices: 5Tropical Strawberry-Pineapple SmoothiesPREPTIME: 5MINUTESSTARTTOFINISH: 5MINUTESSERVINGS: 2 112 cups Cascadian Farm frozen organic strawberries12 medium banana, sliced1 can (8 oz) pineapple chunks inunsweetened juice, undrained 1 In blender, place all ingredients. Cover; blend on high speed about 30 seconds or until smooth.2 Pour into 2 glasses. Serve immediately.PER SERVING (1 cup): Calories 170; Total Fat 0g (Saturated Fat 0g); Sodium 0mg; Total Carbohydrate 40g (Dietary Fiber 5g); Protein 1g; Exchanges: 112 Fruit, 1 Other Carbohydrate; Carbohydrate Choices: 212BEST RECIPES EVER! PILLSBURY37[ INGREDIENT TIP ]Freeze bananaslices for a thicker, frostier smoothie.[ VARIATION TIP ]Substitute goldenraisins for theapricots, if desired.38PILLSBURY BEST RECIPES EVER!Twice-BakedBreakfast PotatoesPREPTIME: 20MINUTESSTARTTOFINISH: 2HOURS10MINUTESSERVINGS: 84 large baking potatoes (about 1 lb each)1 container (8 oz) sour cream4 medium green onions, fnely chopped(14 cup)12 teaspoon salt1 cup shredded sharp Cheddar cheese (4 oz)8 eggs8 slices bacon, crisply cooked, crumbled1 Heat oven to 375F. Pierce potatoes with fork. Place directly on oven rack. Bake 1 hour 20 minutes or until tender. Cool slightly.2 Line 15x10x1-inch pan with foil; spray foil with cooking spray. Cut each potato in half lengthwise. Carefully scoop out pulp, leaving 14-inch-thick shells; place potato pulp in medium bowl. Place potato shells in pan.3 To potato pulp in bowl, add 12 cup of the sour cream, the onions and salt; mash with potato masher or spoon. Stir in 12 cup of the cheese. Divide mixture evenly among potato shells. Make large well in center of potatomixture in each shell; crack 1 egg into eachwell. Sprinkle with remaining 12 cup cheese.4 Bake 30 minutes or until egg is set and cooked. Top with remaining 12 cup sour cream; sprinkle with bacon.PER SERVING (1 stuffed potato half): Calories 404; Total Fat 18g (Saturated Fat 9g); Sodium 524mg; Total Carbohydrate 41g (Dietary Fiber 4g); Protein 18g; Exchanges: 212 Starch, 2 High-Fat Meat, 12 Fat; Carbohydrate Choices: 212Mini Breakfast DogsPREPTIME: 20MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 66 dinner rolls (from 14-oz package)1 package (12 oz) frozen pork sausage links1 cup shredded sharp Cheddar cheese(4 oz)1 medium onion, fnely chopped (12 cup), if desired1 small tomato, fnely chopped (12 cup)6 slices bacon, crisply cooked, crumbled1 Heat oven to 400F. Bake rolls as directed on package. Meanwhile, cook sausage as directed on package; keep warm.2 Cut each roll in half horizontally, cutting to but not through side of roll. Place rolls on ungreased cookie sheet. Place sausage link in each roll; top evenly with cheese, onion, tomato and bacon. 3 Bake 3 minutes or until cheese is melted. Serve warm.PER SERVING (1 mini dog): Calories 197; Total Fat 12g (Saturated Fat 4g); Sodium 396mg; TotalCarbohydrate 12g (Dietary Fiber 1g); Protein 10g;Exchanges: 1 Starch, 1 High-Fat Meat, 1 Fat; Carbohydrate Choices: 1[ SERVING TIP ]Add your favoritehot dog toppings after these bake.[ INGREDIENT TIP ]Te size of bakingpotatoes can really vary. Look for potatoes that are 34 to 1 lb each so a large egg will nestle comfortablyin the mashed pulplling to bake.114 cups shredded Colby-Monterey Jack cheese blend (5 oz)4 medium green onions, thinly sliced (14 cup)Salsa, if desired1 In medium bowl, beat eggs, salt and pepper with wire whisk. Stir in ham and bell peppers. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Add egg mixture. Cook 1 minute, gently lifting edgesoccasionally with spatula to allow uncooked egg mixture to fow to bottom of skillet. (Eggs will not be cooked at this point.) Continue to cook, lifting cooked portions until eggs are thickened but still moist. Remove egg mixture from skillet; keep warm. Wipe skillet clean.2 Spread 1 to 2 tablespoons remaining butter on 1 side of each tortilla. Place 1 tortilla in skillet, buttered side down. Top half of tortilla withone-fourth of egg mixture to within 1 inch of edge. Sprinkle one-fourth of cheese over egg mixture. Top with 1 tablespoon of green onions; fold other half of tortilla over flling.3 Increase heat to medium. Cook quesadilla 2 to 4 minutes, turning once, or until golden brown and cheese is melted. Repeat with remaining tortillas, egg mixture, cheese and onions. Serve warm with salsa.PER SERVING (1 quesadilla): Calories 366; Total Fat 23.4g (Saturated Fat 10.7g); Sodium 891mg; Total Carbohydrate 18.2g (Dietary Fiber 1.4g); Protein 20.8g; Exchanges: 1 Starch, 2 Medium-Fat Meat, 2 Fat; Carbohydrate Choices: 1BEST RECIPES EVER! PILLSBURY39Western OmeletQuesadillasPREPTIME: 30MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 45 eggs12 teaspoon salt18 teaspoon pepper12 cup diced cooked ham14 cup diced green bell pepper14 cup diced red bell pepper2 to 3 tablespoons butter, softened4 Old El Paso four tortillas for soft tacos & fajitas (6 inch; from 10.2-oz package)40PILLSBURY BEST RECIPES EVER!Bacon n Cheese Quiche PREPTIME: 10MINUTESSTARTTOFINISH: 1HOUR5MINUTESSERVINGS: 8 1 Pillsbury refrigerated pie crust, softened as directed on box 1 cup half-and-half or milk 4 eggs, slightly beaten 14 teaspoon salt 14 teaspoon pepper 8 slices bacon, crisply cooked, crumbled 1 cup shredded Swiss or Cheddar cheese (4 oz)14 cup grated Parmesan cheese1 tablespoon chopped onion, if desired 1 Heat oven to 350F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2 In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top. 3 Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges. PER SERVING (1 wedge): Calories 420; Total Fat 28g (Saturated Fat 12g); Sodium 600mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 12g; Exchanges: 1 Starch, 112 High-Fat Meat, 3 Fat; Carbohydrate Choices: 2 Ham and BlueCheese QuichePREPTIME: 10MINUTESSTARTTOFINISH: 1HOUR20MINUTESSERVINGS: 81 Pillsbury refrigerated pie crust, softened as directed on box3 eggs112 cups whipping cream14 teaspoon salt12 teaspoon freshly ground pepper2 cups fnely chopped cooked ham1 cup crumbled blue cheese (4 oz)1 tablespoon all-purpose four1 Heat oven to 450F. Place pie crust in 912-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Bake 10 minutes or until golden. Cool. Reduce oven temperature to 375F.2 In large bowl, beat eggs, whipping cream, salt and pepper with wire whisk until well blended. In medium bowl, toss ham andcheese with four; sprinkle in bottom of crust. Pour egg mixture over top.3 Bake 45 to 50 minutes or until knife inserted in center comes out clean and edgeof crust is golden brown. Let stand 10 minutes; cut into wedges.PER SERVING (1 wedge): Calories 531; Total Fat 41.3g (Saturated Fat 22.6g); Sodium 949mg; Total Carbohydrate 24.4g (Dietary Fiber 0.8g); Protein 17.5g; Exchanges: 112 Starch, 2 Medium-Fat Meat, 6 Fat; Carbohydrate Choices: 112[ VARIATION TIP ]Ham and blue cheese avor this traditional quiche. Substitute12 cup crumbled bacon for the ham, if desired.1 egg white, beaten14 teaspoon caraway seed, if desired 1 Heat oven to 350F. In 8-inch nonstick skillet, cook sausage over medium heat,stirring frequently, until no longer pink. Drain well; set aside. 2 In large bowl, beat whole egg. Add four and baking powder; beat well. Stir in ricotta cheese, Cheddar cheese, mushrooms, and cooked sausage and broccoli.3 Separate dough into 2 long rectangles. Place on ungreased large cookie sheet with long sides overlapping 12 inch; frmly press perforations and edges to seal. Press or roll dough to form 14x10-inch rectangle.4 Spoon sausage mixture in 312-inch-wide strip lengthwise down center of dough to within 14 inch of short sides. Form sausage mixture into mounded shape. Make cuts 1 inch apart on long sides of dough rectangle just to edge of flling. Fold strips of dough at an angle halfway across flling, alternating from side to side with edges of strips slightly overlapping. Brushwith egg white. Sprinkle with caraway seed.5 Bake 25 to 35 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Cut into slices.PER SERVING (1 slice): Calories 265; Total Fat 15g (Saturated Fat 6g); Sodium 730mg; Total Carbohydrate19g (Dietary Fiber 2g); Protein 13g; Exchanges: 1 Starch, 112 High-Fat Meat, 12 Fat; Carbohydrate Choices: 1BEST RECIPES EVER! PILLSBURY41Broccoli Brunch Braid PREPTIME: 25MINUTESSTARTTOFINISH: 1HOUR5MINUTESSERVINGS: 8 12 lb bulk pork sausage1 whole egg1 tablespoon all-purpose four14 teaspoon baking powder12 cup ricotta cheese1 cup shredded Cheddar cheese (4 oz)1 jar (4.5 oz) Green Giant sliced mushrooms, drained2 cups Green Giant Valley Fresh Steamers frozen broccoli cuts (from 12-oz bag), cooked, drained1 can (8 oz) Pillsbury refrigerated crescent dinner rolls[ INGREDIENT TIP ]For best results,keep refrigeratedcrescent dinnerrolls very coldbefore workingwith the dough.42PILLSBURY BEST RECIPES EVER!Spicy Southwestern MufnsPREPTIME: 15MINUTESSTARTTOFINISH: 40MINUTESSERVINGS: 814 lb bulk spicy pork sausage1 can (8 oz) Pillsbury Place N Bake refrigerated crescent rounds or 1 can(8 oz) Pillsbury refrigerated crescent dinner rolls1 tablespoon chopped fresh cilantro1 egg1 tablespoon milk12 teaspoon Old El Paso taco seasoning mix (from 1-oz package)12 cup shredded pepper Jack cheese (2 oz)Old El Paso Thick n Chunky salsa, if desiredSour cream, if desiredAdditional chopped fresh cilantro, if desired 1 Heat oven to 375F. Spray 8 regular-size muffn cups with cooking spray.2 In 8-inch skillet, cook sausage over medium-high heat 5 minutes, stirring occasionally, until no longer pink; drain.3 If using crescent rounds, remove from package and separate into 8 rounds. If using crescent rolls, remove from package, but donot unroll. Using serrated knife, cut roll into8 rounds; carefully separate rounds. Press1 round on bottom and completely up side of each muffn cup.4 In small bowl, mix sausage and 1 tablespoon cilantro. In another small bowl, beat egg, milk and taco seasoning with fork until blended. Spoon about 1 tablespoon sausage mixture into each dough-lined muffn cup. Divide egg mixture evenly among cups. Sprinkle with cheese.5 Bake 14 to 16 minutes or until flling is set and edges are golden brown. Cool 5 minutes. Run knife around edge of cups to loosen; remove muffns from pan. Top with salsa, sour cream and additional cilantro. Serve warm.PER SERVING (1 muffn): Calories 185; Total Fat 12g (Saturated Fat 4g); Sodium 356mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 7g; Exchanges: 1 Starch, 12 High-Fat Meat, 2 Fat; Carbohydrate Choices: 1[ VARIATION TIP ]If you want a milder mufn, use regular bulk pork sausageand plain Monterey Jack cheese.Pesto-FetaBiscuit BakePREPTIME: 10MINUTESSTARTTOFINISH: 35MINUTESSERVINGS: 82 eggs12 cup basil pesto2 tablespoons milk1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits1 cup crumbled feta cheese (4 oz)12 cup julienne-cut sun-dried tomatoes in oil, drainedChopped green onions, if desired1 Heat oven to 350F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. 2 In large bowl, beat eggs with wire whisk. Add pesto and milk; beat until blended.Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in cheese and tomatoes. Spoon mixture into baking dish,arranging biscuit pieces in single layer.3 Bake 23 to 25 minutes or until golden brown. Sprinkle with onions. Cut into squares.PER SERVING: Calories 227; Total Fat 14g (Saturated Fat 4g); Sodium 575mg; Total Carbohydrate 18g(Dietary Fiber 1g); Protein 7g; Exchanges: 1 Starch, 12 High-Fat Meat, 2 Fat; Carbohydrate Choices: 1Bacon n EggBiscuit BakePREPTIME: 15MINUTESSTARTTOFINISH: 55MINUTESSERVINGS: 4 4 Pillsbury Oven Baked frozen buttermilk biscuits (from 25-oz bag)4 eggs1 cup milk1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained4 slices bacon, crisply cooked, crumbled1 cup shredded Swiss cheese (4 oz) 1 Heat oven to 350F. Place biscuits on cutting board to thaw, about 10 minutes.2 Meanwhile, in medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.3 Spray 2-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenlyin casserole. Pour egg mixture over biscuits. Press down with back of spoon, making sureall biscuit pieces are covered with egg mixture.4 Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand5 minutes before serving.PER SERVING: Calories 500; Total Fat 25g (Saturated Fat 9g); Sodium 1240mg; Total Carbohydrate 47g (Dietary Fiber 2g); Protein 23g; Exchanges: 212 Starch, 12 Other Carbohydrate, 212 High-Fat Meat, 12 Fat; Carbohydrate Choices: 3BEST RECIPES EVER! PILLSBURY43[ INGREDIENT TIP ]Have fresh basil inyour garden? Make your own pesto inthe summertime.Simply process the basil in a foodprocessor withgarlic, pine nuts,grated Parmesan cheese and olive oil.6 eggs113 cups half-and-half1 tablespoon fresh lemon juiceAdditional chopped fresh parsley, if desired1 Spray 2-quart casserole with cooking spray. In large bowl, mix bread cubes, crabmeat, cheese, capers, 14 cup parsley and the garlic.2 In medium bowl, beat eggs with wire whisk. Beat in half-and-half and lemon juice; pour over bread mixture. Spoon into casserole. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.3 Heat oven to 350F. Uncover casserole. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional parsley.PER SERVING (1 cup): Calories 337; Total Fat 17g (Saturated Fat 9.5g); Sodium 726mg; TotalCarbohydrate 16g (Dietary Fiber 0g); Protein 28g; Exchanges: 1 Starch, 2 Very Lean Meat, 112 Medium-Fat Meat, 2 Fat; Carbohydrate Choices: 144PILLSBURY BEST RECIPES EVER!Crab LoversBrunch CasserolePREPTIME: 10MINUTESSTARTTOFINISH: 3HOURS5MINUTESSERVINGS: 86 cups cubed frm bread (6 slices)1 lb crabmeat8 oz provolone cheese, shredded (2 cups)14 cup capers, drained14 cup chopped fresh parsley3 cloves garlic, fnely chopped[ MAKE-AHEAD TIP ]For convenience,this casserole can be refrigerated overnight. After baking, serveit with a salad ofseasonal fresh fruit.Ham, Swiss and Cheddar Breakfast PizzasPREPTIME: 25MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 2 2 teaspoons Dijon or yellow mustard2 teaspoons mayonnaise or salad dressing2 Pillsbury Grands! frozen buttermilk or southern style biscuits (from 25-oz bag)12 teaspoon butter or margarine2 eggs, beaten14 cup diced cooked ham1 medium green onion, sliced (1 tablespoon) 2 tablespoons shredded Swiss cheese2 tablespoons shredded Cheddar cheese 1 Heat oven to 400F. Spray cookie sheet with cooking spray. In small bowl, stir mustard and mayonnaise until smooth; set aside.2 Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning once. (Biscuits should still be cold for easier handling.) On cookie sheet, press and stretch each biscuit into 5-inch round. Bake 6 to 8 minutes or until golden brown.3 Meanwhile, in 6- to 8-inch nonstick skillet, melt butter over medium heat. Pour eggs into skillet; sprinkle with ham. As mixture beginsto set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portions can fow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.4 Spread mustard mixture on each biscuit. Top evenly with egg mixture; sprinkle withonion and cheeses. Bake 3 to 4 minutes oruntil hot and cheese is melted.PER SERVING (1 pizza): Calories 390; Total Fat 25g (Saturated Fat 9g); Sodium 1090mg; TotalCarbohydrate 23g (Dietary Fiber 0g); Protein 18g; Exchanges: 112 Starch, 2 Medium-Fat Meat, 3 Fat; Carbohydrate Choices: 112 Tex-MexBreakfast BakePREPTIME: 20MINUTESSTARTTOFINISH: 1HOUR10MINUTESSERVINGS: 6 14 lb bulk lean breakfast sausage1 can (10 oz) Old El Paso red enchilada sauce3 oz queso fresco or farmer cheese, crumbled (34 cup)13 cup sour cream4 medium green onions, chopped (14 cup)1 can (16.3 oz) Pillsbury Grands! refrigerated faky biscuits114 cups shredded Colby-Monterey Jack cheese blend (5 oz)14 cup chopped fresh cilantro 1 Heat oven to 350F. Spray 8-inch square or 11x7-inch (2-quart) glass baking dish withcooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink. Drain on paper towels.2 In small bowl, mix 14 cup of the enchilada sauce, the queso fresco, sour cream andonions; set aside. Pour remaining enchilada sauce into medium bowl. Separate dough into 8 biscuits; cut each into 8 pieces. Gently stir dough pieces into enchilada sauce to coat. Spoon mixture into baking dish; spread evenly. Sprinkle sausage over biscuit pieces. Spread sour cream mixture evenly over top.3 Bake 30 to 35 minutes or until center is set and edges are deep golden brown. Sprinkle cheese blend over top. Bake about 10 minutes longer or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. PER SERVING: Calories 440; Total Fat 26g (Saturated Fat 10g); Sodium 1170mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 15g; Exchanges: 112 Starch, 1 Other Carbohydrate, 112 High-Fat Meat, 212 Fat; Carbohydrate Choices: 212BEST RECIPES EVER! PILLSBURY4546PILLSBURY BEST RECIPES EVER!Vegetable andHam StrataPREPTIME: 15MINUTESSTARTTOFINISH: 5HOURS25MINUTESSERVINGS: 8 1 bag (24 oz) Green Giant frozen broccoli, carrots, caulifower & cheese-favored sauce6 cups soft bread cubes (about 6 slices bread)2 cups diced cooked ham6 eggs1 cup milk2 cups shredded Colby-Monterey Jack cheese blend (8 oz) 1 In 4-quart saucepan, place frozen vegetables and sauce chips. Cover; cook over medium heat about 10 minutes, stirring frequently, just until sauce chips are melted. 2 Lightly grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Spread bread cubes over bottom of baking dish. Sprinkle with ham. In large bowl, beat eggs and milk; stir in vegetables and cheese sauce. Pour over ham and bread. Cover;refrigerate 4 to 24 hours.3 Heat oven to 350F. Bake strata covered 40 to 50 minutes. Uncover; sprinkle with cheese. Bake about 10 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving. PER SERVING: Calories 330; Total Fat 18g (Saturated Fat 8g); Sodium 1170mg; Total Carbohydrate 18g (Dietary Fiber 2g); Protein 23g; Exchanges: 1 Starch, 3 Medium-Fat Meat, 12 Fat; Carbohydrate Choices: 1[ TIME-SAVING TIP ]Look for packageddiced cooked hamnear the cooked meats in the grocery store.Its a great time-saver!Ham n CheeseOmelet BakePREPTIME: 15MINUTESSTARTTOFINISH: 1HOUR15MINUTESSERVINGS: 8 1 box (10 oz) Green Giant frozen broccoli & cheese-favored sauce1 can (10.2 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits 10 eggs112 cups milk1 teaspoon ground mustardSalt and pepper, if desired2 cups diced cooked ham1 small onion, chopped (13 cup)1 cup shredded Cheddar cheese (4 oz)1 cup shredded Swiss cheese (4 oz)1 jar (4.5 oz) Green Giant sliced mushrooms, drained 1 Heat oven to 350F. Spray bottom only of 13x9-inch (3-quart) glass baking dish withcooking spray. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High 3 to 4 minutes, rotating pouch a quarter turn halfway through cooking time. Set aside tocool slightly.2 Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenlyin baking dish.3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, cheeses, mushrooms and cooked broccoli and cheese sauce. Pourmixture over biscuit pieces. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.4 Bake 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. PER SERVING: Calories 450; Total Fat 28g (Saturated Fat 11g); Sodium 1090mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 30g; Exchanges: 112 Starch, 312 Medium-Fat Meat, 112 Fat; Carbohydrate Choices: 112Cheddar and Potatoes Breakfast BakePREPTIME: 10MINUTESSTARTTOFINISH: 55MINUTESSERVINGS: 12 4 cups frozen potatoes OBrien with onions and peppers (from 28-oz bag), thawed112 cups shredded reduced-fat Cheddar cheese (6 oz)5 slices fully cooked turkey bacon, chopped1 cup low-fat all-purpose baking mix3 cups fat-free (skim) milk1 cup fat-free egg product12 teaspoon pepper 1 Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 In medium bowl, mix potatoes, 1 cup of the cheese and the bacon. Spread in baking dish. In same bowl, stir baking mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 12 cup cheese.3 Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.PER SERVING: Calories 140; Total Fat 3.5g (Saturated Fat 1g); Sodium 430mg; Total Carbohydrate 17g(Dietary Fiber 0g); Protein 10g; Exchanges: 1 Starch, 1 Very Lean Meat; Carbohydrate Choices: 1BEST RECIPES EVER! PILLSBURY47[ VARIATION TIP ]Feel free to substitute a diferent kind of cheese, such as Swiss, for the Cheddar.Chicken ParmigianaPREPTIME: 40MINUTESSTARTTOFINISH: 45MINUTESSERVINGS: 88 oz uncooked spaghetti1 jar (24 oz) marinara sauce2 tablespoons dry red wine2 tablespoons chopped fresh basil leaves 2 lb chicken cutlets or 8 boneless skinless chicken breasts12 teaspoon salt14 teaspoon pepper2 eggs2 cups Progresso Italian style panko crispy bread crumbs14 cup olive oil112 cups shredded Italian cheese blend (6 oz)Fresh basil leaves, if desired1 Heat oven to 450F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package. Return to saucepan; cover to keep warm.2 In small saucepan, heat marinara sauce, wine and chopped basil leaves over medium-high heat. Cook until reduced to 212 cups, about 5 minutes. Set aside.MAIN DISHESNo matter your mood, this selection of recipes will be sure to please everyone at the table. 3 If using chicken breasts, place each chicken breast, smooth side down, between pieces ofplastic wrap or waxed paper; gently pound withfat side of meat mallet or rolling pin until about 14 inch thick. Sprinkle chicken with salt and pepper. In shallow medium bowl, beat eggs slightly with fork. Place bread crumbs in another bowl. Dip chicken in egg; coat with crumbs.4 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook half of chicken in oil 6 to 8 minutes, turning once,until golden brown on outside and no longer pink in center. Remove from skillet to plate; cover to keep warm. Repeat with remaining2 tablespoons oil and chicken. Place chicken in baking dish, overlapping if necessary; sprinkle with cheese. 5 Bake uncovered 5 minutes or just until cheese is melted. Place spaghetti and sauceon plate; add chicken. Garnish with basil.PER SERVING: Calories 484; Total Fat 19g (Saturated Fat 6g); Sodium 908mg; Total Carbohydrate 44g(Dietary Fiber 5g); Protein 33g; Exchanges: 3 Starch, 3 Very Lean Meat, 3 Fat; Carbohydrate Choices: 348PILLSBURY BEST RECIPES EVER![ TECHNIQUE TIP ]For best results, pound chicken pieces slightly to get an even 14-inch thickness for all pieces.50PILLSBURY BEST RECIPES EVER!Roasted Corn and Chicken ChowderPREPTIME: 40MINUTESSTARTTOFINISH: 40MINUTESSERVINGS: 61 bag (10 oz) Cascadian Farm frozen premium organic sweet corn, thawed2 tablespoons olive oil1 large onion, chopped (1 cup)2 baking potatoes, peeled, cut into 12-inch cubes2 cups Progresso chicken broth (from 32-oz carton)2 tablespoons butter or margarine2 tablespoons all-purpose four112 cups half-and-half12 teaspoon salt12 teaspoon pepper3 cups shredded cooked chicken34 cup chopped drained roasted red bell peppers (from 7-oz jar)Chopped fresh cilantro, if desired1 In 12-inch nonstick skillet, heat corn over medium-high heat 5 minutes, stirringoccasionally, until lightly browned. Set aside.2 In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 12 minutes or until potatoes are tender.3 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add four; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Sprinkle individual servings with cilantro. PER SERVING (112 cups): Calories 430; Total Fat 19g (Saturated Fat 8.1g); Sodium 695mg; Total Carbohydrate 37g (Dietary Fiber 4g); Protein 29g; Exchanges: 212 Starch, 3 Very Lean Meat, 3 Fat; Carbohydrate Choices: 212 [ FLAVOR TIP ]Try using rotisserie chicken from your supermarket in this recipe. Make thechowder uniqueby using a avoredrotisserie chicken.Chicken, Mushroom and Wild Rice BakePREPTIME: 30MINUTESSTARTTOFINISH: 1HOURSERVINGS: 61 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)134 cups Progresso chicken broth (from 32-oz carton)2 tablespoons vegetable oil2 packages (4 oz each) fresh gourmet blend mushrooms1 large onion, chopped (1 cup)1 can (1034 oz) condensed cream of chicken with herbs soup34 cup milk12 cup sour cream1 teaspoon chopped fresh thyme leaves3 cups chopped cooked chicken12 cup sliced almonds, toasted1 Heat oven to 325F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes or until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.3 Bake uncovered 30 minutes or until hot and bubbly.PER SERVING: Calories 416; Total Fat 17g (Saturated Fat 5g); Sodium 1069mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 31g; Exchanges: 2 Starch, 1 Vegetable, 3 Very Lean Meat, 3 Fat; Carbohydrate Choices: 2Layered ChickenEnchilada PiePREPTIME: 25MINUTESSTARTTOFINISH: 1HOUR15MINUTESSERVINGS: 61 package (11.5 oz) Old El Paso four tortillas for burritos (8 tortillas)2 cups cubed cooked chicken12 cup uncooked instant rice2 cups shredded reduced-fat MontereyJack cheese (8 oz)1 can (15 oz) Progresso black beans, drained, rinsed1 can (19 oz) Old El Paso hot enchilada sauce1 cup Green Giant Valley Fresh Steamers Select frozen shoepeg white corn (from 12-oz bag), thawed1 cup Old El Paso Thick n Chunky salsa2 medium green onions, thinly sliced(2 tablespoons)1 Heat oven to 350F. Spray 11x7-inch (2-quart) round glass baking dish with cooking spray. Cut 5 of the tortillas in half. Cut remaining 3 tortillas into 212-inch-wide strips. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.2 In bottom of baking dish, layer 4 tortilla halves. Top with 14 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fll in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 tortilla strips. Top with remaining chicken mixture. Continue layeringwith remaining tortilla halves and strips and enchilada sauce. Sprinkle with remaining 1 cup cheese and the onions.3 Bake uncovered 35 to 45 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.PER SERVING: Calories 570; Total Fat 19g (Saturated Fat 8g); Sodium 1490mg; Total Carbohydrate 66g (DietaryFiber 5g); Protein 33g; Exchanges: 312 Starch, 1 Other Carbohydrate, 3 Lean Meat, 112 Fat; Carbohydrate Choices: 412BEST RECIPES EVER! PILLSBURY51[ MAKE-AHEAD TIP ]Make this dishahead throughstep 2; cover andrefrigerate. Simplyuncover and bakewhen ready to eat.52PILLSBURY BEST RECIPES EVER!Mini Chicken Pot PiesPREPTIME: 25MINUTESSTARTTOFINISH: 1HOUR40MINUTESSERVINGS: 812 cup butter2 medium leeks, sliced12 cup all-purpose four134 cups Progresso chicken broth (from 32-oz carton)3 cups chopped cooked chicken112 cups frozen diced hash brown potatoes with onions and bell peppers1 cup julienne carrots13 cup chopped fresh Italian (fat-leaf) parsley12 teaspoon salt12 teaspoon freshly ground pepper1 package (17.3 oz) frozen puff pastry sheets, thawed1 egg, beaten1 Heat oven to 375F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place ramekins on cookie sheet.2 In 3-quart saucepan, melt butter over medium heat. Add leeks and cook 3 minutes or until tender. Sprinkle with four; cook, stirring constantly, 3 minutes. Stir in chicken broth. Heat to boiling. Stir in chicken, potatoes, carrots, parsley, salt and pepper. Remove from heat.3 On lightly foured surface, cut 8 (4-inch) circles from puff pastry.4 Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry and crimp edges. Brush with beaten egg.5 Bake on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes before serving.PER SERVING: Calories 514; Total Fat 31g (Saturated Fat 13g); Sodium 799mg; Total Carbohydrate 34g(Dietary Fiber 2g); Protein 24g; Exchanges: 2 Starch, 1 Vegetable, 212 Very Lean Meat, 512 Fat; Carbohydrate Choices: 2Greek Turkey BurgersPREPTIME: 25MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 412 cup mayonnaise13 cup chopped drained roasted red bell peppers (from 7-oz jar)1 clove garlic, fnely chopped12 teaspoon smoked paprika1 lb ground turkey3 tablespoons olive tapenade1 tablespoon olive oil4 burger buns, split, toasted4 leaves romaine lettuce1 English cucumber, cut diagonally intolong slices12 cup crumbled feta cheese (2 oz)1 In small bowl, mix mayonnaise, roasted peppers, garlic and paprika. Cover; refrigerate until serving time.2 In large bowl, mix turkey and tapenade (do not overmix). Shape mixture into 4 patties, about 12 inch thick.3 In 12-inch skillet, heat oil over medium-high heat. Cook patties in oil 12 to 14 minutes,turning once, until thermometer inserted in center of patties reads 165F.4 On each bun bottom, spread 1 tablespoon mayonnaise mixture; top with lettuce, cucumber slices and burgers. Spoon remaining mayonnaise mixture over burgers; top with cheese. Cover with bun tops.PER SERVING (1 burger): Calories 630; Total Fat 41g (Saturated Fat 9g); Sodium 894mg; Total Carbohydrate 33g (Dietary Fiber 3g); Protein 30g; Exchanges: 2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 5 Fat; Carbohydrate Choices: 212 [ SERVING TIP ]To add color andan extra punch ofavor, top burgerswith roasted red bell pepper slices beforetopping with the feta.BEST HALLOWEEN PILLSBURY5354PILLSBURY BEST HALLOWEEN1 In large skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle steaks with34 teaspoon of the pepper and the salt. Add steaks to skillet; cook 6 to 8 minutes, turning once, until of desired doneness. Remove steaks to plate; cover to keep warm.2 In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onion in oil4 minutes, stirring frequently, until tender. Stir in vinegar and remaining 14 teaspoon pepper; cook 3 minutes or until liquid is reduced to 12 cup.3 Spoon 2 tablespoons balsamic onion mixture over each steak; sprinkle each with2 tablespoons cheese.PER SERVING (1 steak with topping): Calories 383; Total Fat 21g (Saturated Fat 7g); Sodium 496mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 36g; Exchanges: 12 Vegetable, 12 Other Carbohydrate, 5 Lean Meat, 1 Fat; Carbohydrate Choices: 12Steaks withBalsamic Onionsand GorgonzolaPREPTIME: 25MINUTESSTARTTOFINISH: 25MINUTESSERVINGS: 42 tablespoons olive oil4 beef tenderloin steaks (6 oz each)1 teaspoon freshly ground pepper12 teaspoon kosher (coarse) salt1 medium red onion, sliced (1 cup)23 cup balsamic vinegar2 oz Gorgonzola cheese, crumbled (12 cup)[ INGREDIENT TIP ]We prefer the nice large chunks ofcheese that you get when you buya wedge and crumble it yourself. Crumbled cheese in a tub is sometimes too nely crumbled.Bean and Barley SoupPREPTIME: 35MINUTESSTARTTOFINISH: 35MINUTESSERVINGS: 51 tablespoon canola oil2 small onions, sliced2 cloves garlic, fnely chopped1 teaspoon ground cumin12 cup uncooked quick-cooking barley1 can (15 oz) Progresso garbanzo beans (chick peas), undrained1 can (15 oz) Progresso black beans, drained and rinsed1 can (14.5 oz) Muir Glen organic stewed tomatoes, undrained1 box (9 oz) Green Giant Simply Steam frozen baby lima beans3 cups water2 tablespoons chopped fresh cilantroor parsley1 In 4-quart Dutch oven, heat oil over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.2 Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover;simmer about 10 minutes or until lima beansare tender. Stir in cilantro.PER SERVING: Calories 460; Total Fat 6g (Saturated Fat 0.5g); Sodium 940mg; Total Carbohydrate 81g (Dietary Fiber 18g); Protein 22g; Exchanges: 5 Starch, 1 Vegetable; Carbohydrate Choices: 512Italian Pasta BakePREPTIME: 30MINUTESSTARTTOFINISH: 55MINUTESSERVINGS: 4112 cups uncooked mostaccioli or penne pasta12 lb bulk Italian pork sausage1 medium onion, chopped (12 cup)1 medium stalk celery, sliced (12 cup)1 small zucchini, quartered lengthwise, sliced (1 cup)1 can (15 oz) Muir Glen organic tomato sauce1 can (14.5 oz) diced tomatoes withbasil, garlic and oregano, undrained1 jar (4.5 oz) Green Giant sliced mushrooms, drained12 cup shredded mozzarella cheese (2 oz)1 Heat oven to 350F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.2 Meanwhile, in 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain. Stir in celery, zucchini, tomato sauce, tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5 to 10 minutes. Remove from heat. 3 Add cooked pasta to sausage mixture; stir gently to mix. Pour into baking dish. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. 4 Bake 15 minutes. Remove foil; sprinkle cheese over casserole. Bake uncovered 5 to10 minutes longer or until bubbly and cheeseis melted.PER SERVING: Calories 400; Total Fat 12g (Saturated Fat 4.5g); Sodium 1280mg; Total Carbohydrate 54g (Dietary Fiber 6g); Protein 19g; Exchanges: 2 Starch, 1 Other Carbohydrate, 112 Vegetable, 112 High-Fat Meat; Carbohydrate Choices: 312BEST RECIPES EVER! PILLSBURY5556PILLSBURY BEST RECIPES EVER!Beef and BeanTaco CasserolePREPTIME: 20MINUTESSTARTTOFINISH: 50MINUTESSERVINGS: 51 lb lean (at least 80%) ground beef1 can (16 oz) Old El Paso refried beans1 jar (16 oz) Old El Paso Thick n Chunky salsa1 package (1 oz) Old El Paso 40% less-sodium taco seasoning mix212 cups coarsely broken tortilla chips1 medium green bell pepper, chopped(1 cup)4 medium green onions, sliced (14 cup)2 medium tomatoes, chopped (112 cups)1 cup shredded Cheddar or MontereyJack cheese (4 oz)14 cup sliced ripe olives1 cup shredded lettuce1 Heat oven to 350F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes,stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and tacoseasoning mix. Reduce heat to medium. Heatto boiling, stirring occasionally.2 In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomatoes, the cheese and olives.3 Bake uncovered 20 to 30 minutes or until bubbly and cheese is melted. Top with lettuce, remaining 12 cup tomatoes and remaining 12 cup tortilla chips.PER SERVING (112 cups): Calories 510; Total Fat 24g (Saturated Fat 10g); Sodium 1720mg; TotalCarbohydrate 44g (Dietary Fiber 7g); Protein 29g; Exchanges: 2 Starch, 12 Other Carbohydrate, 1 Vegetable, 3 Medium-Fat Meat, 112 Fat; Carbohydrate Choices: 3Meatball Stroganoff Biscuit CasserolePREPTIME: 15MINUTESSTARTTOFINISH: 45MINUTESSERVINGS: 41 box (12 oz) frozen cooked Swedish-style meatballs (24 meatballs) 1 jar (12 oz) beef gravy1 jar (4.5 oz) Green Giant sliced mushrooms, drained12 cup frozen pearl onions, thawed12 cup sour cream2 teaspoons Worcestershire sauce4 Pillsbury Grands! frozen buttermilk biscuits (from 4-lb 11-oz bag)1 tablespoon chopped fresh parsley,if desired1 Heat oven to 375F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2 In medium microwavable bowl, microwave meatballs on Medium (50%) 2 to 4 minutes oruntil thawed. In 2-quart saucepan, mix meatballs, gravy, mushrooms, onions, sour cream and Worcestershire sauce. Cook over medium-high heat 5 to 8 minutes, stirring frequently, until mixture is bubbly and thoroughly heated.3 Pour mixture into baking dish. Arrange frozen biscuits over top.4 Bake 25 to 30 minutes or until biscuits are deep golden brown and flling is bubbly. Sprinkle individual servings with parsley.PER SERVING: Calories 510; Total Fat 28g (Saturated Fat 1g); Sodium 1390mg; Total Carbohydrate 40g (Dietary Fiber 2g); Protein 26g; Exchanges: 2 Starch, 12 Other Carbohydrate, 3 Lean Meat, 312 Fat; Carbohydrate Choices: 212 BEST HALLOWEEN PILLSBURY571 teaspoon honey1 teaspoon Sriracha sauce1 pork tenderloin (112 lb)1 In small bowl, mix soy sauce, oil, chopped thyme and oregano, garlic, honey and Sriracha sauce until well blended. Pour into large resealable food-storage plastic bag. Add pork; refrigerate at least 4 hours or up to 24 hours to marinate, turning occasionally.2 Heat gas or charcoal grill. Remove pork from marinade; discard marinade. Place pork on grill over medium-high heat. Cover grill; cook 18 to20 minutes, turning several times, until meatthermometer inserted in center reads 145F. Cover; let stand 3 minutes before slicing.Garnish with thyme and oregano sprigs.PER SERVING: Calories 164; Total Fat 6g (Saturated Fat 1g); Sodium 268mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 24g; Exchanges: 312 Very Lean Meat, 12 Fat; Carbohydrate Choices: 0Grilled Herb PorkTenderloinPREPTIME: 30MINUTESSTARTTOFINISH: 4HOURS30MINUTESSERVINGS: 6 14 cup reduced-sodium soy sauce2 tablespoons extra-virgin olive oil2 teaspoons chopped fresh thyme leaves2 teaspoons chopped fresh oregano leaves4 cloves garlic, fnely chopped[ VARIATION TIP ]Tis simple marinade would also be greatwith chicken, steaks or pork chops on the grill.58PILLSBURY BEST RECIPES 20111 cup Progresso beef-favored broth (from 32-oz carton)112 teaspoons chili powder1 teaspoon salt12 teaspoon ground cumin1 In 5-quart Dutch oven, heat oil over medium-high heat. Cook chopped vegetables and chiles in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in remaining ingredients.2 Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally,until thoroughly heated. PER SERVING (112 cups): Calories 416; Total Fat 19g (Saturated Fat 6g); Sodium 1473mg; Total Carbohydrate 34g (Dietary Fiber 9g); Protein 25.5g; Exchanges: 2 Starch, 1 Vegetable, 212 Medium-Fat Meat, 1 Fat; Carbohydrate Choices: 2 Smoky Pork andPinto Bean ChiliPREPTIME: 30MINUTESSTARTTOFINISH: 30MINUTESSERVINGS: 61 tablespoon vegetable oil2 packages (8 oz each) refrigeratedprechopped onion, celery and bell pepper2 jalapeo chiles, seeded, chopped1 lb pulled smoked pork1 can (28 oz) Muir Glen fre roasted whole tomatoes, undrained2 cans (16 oz each) pinto beans,drained, rinsed1 can (15 oz) seasoned diced tomatosauce for chili[ SERVING TIP ]Serve this heartychili with freshcilantro, tortillachips, lime wedges and shredded pepper Jack cheese.1 Heat oven to 425F. Spray 15x10-inch or larger cookie sheet with cooking spray. 2 In 10-inch skillet, heat oil over medium heat. Cook red onion in oil 5 to 8 minutes, stirring occasionally, until tender. Remove from heat; set aside.3 Unroll dough on cookie sheet; starting