S'mores Party Ring

Ingredients

1

(8 count) tube Pillsbury™ Grands!™ refrigerated crescent dinner rolls

1

-1/2 cups Golden Grahams™ cereal (coarsely crushed)

1

cup chocolate chips

8

large marshmallows

3/4

cup hot fudge sauce

1/2

cup mini marshmallows (for serving, if desired)

Golden Grahams™ cereal (for serving, if desired)

Directions

• Preheat oven to 375ºF. Open Pillsbury™ crescent rolls, unroll and separate individual triangles.
• Fill the large end of each triangle with 2 tablespoons chocolate chips, 2 tablespoons crushed Golden Grahams™, and 1 large marshmallow. Fold the ends of the triangle in to the center, and roll the crescent around the marshmallow, completely covering the marshmallow and pinching the edges together to seal completely. Place on a lightly greased round baking stone. Repeat with remaining triangles. 
• Bake for 12-17 minutes, or until the crescents turn a medium golden brown. Remove from the oven and drizzle with hot fudge sauce. Sprinkle with mini marshmallows and Golden Grahams™ cereal. Serve with extra hot fudge for dipping, if desired.

Chicken and Spinach Rigatoni Casserole

Ingredients

• 10 ounces rigatoni pasta ( uncooked)
• 1 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 lb boneless skinless chicken breast, chopped
• 1 (20 ounce) cans whole tomatoes, undrained, coarsely chopped
• 3 tablespoons tomato paste
• 1 1/4 teaspoons dried basil
• 3/4 teaspoon oregano
• 1/4 teaspoon hot red pepper flakes, crushed
• 1/2 cup parmesan cheese, grated

Directions

1. Cook pasta according to pkg directions and drain.
2. Place spinach on paper towel and squeeze until barely moist.
3. Add oil to a large non stick skillet and place over medium heat until hot.
4. Add onion and garlic and sauté until tender.
5. Add chicken and cook until it loses its pink colour, stirring constantly.
6. Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
7. Bring to a boil and then reduce heat.
8. Simmer 5 minutes, uncovered stirring occasionally.
9. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
10. Spoon into 13 X 9 baking dish coated with cooking spray.
11. Sprinkle with remaining 1/4 cup parmesan cheese over the top.
12. Bake at 350° for 20 minutes.

Barbecue Chicken Bubble-Up Bake

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 can (16.3 oz)  Homestyle refrigerated original or buttermilk biscuits

1 bottle (18 oz) barbecue sauce

2 cups shredded mozzarella cheese (8 oz)

3 tablespoons chopped fresh cilantro, if desired 

 

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
3. Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.
4. Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
5. Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.

 

Strawberry Rhubarb Pie

Ingredients

• 4 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 1/3 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• pastry for a double-crust 9-inch pie
• 1 egg, beaten for glaze
• sugar (optional)

Directions

1. In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
2. On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
3. Spoon in filling.
4. Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
5. Brush pastry rim with some of the beaten egg.
6. Gently weave strips over the pie to form lattice; trim and flute the edge.
7. Brush lattice with beaten egg. Sprinkle top with sugar if using.
8. Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
9. Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
10. Let stand for 15 to 20 minutes before cutting.

Smoked Salmon Spread

Ingredients

• 12 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 1 tablespoon fresh lemon juice
• 6 dashes Tabasco sauce
• 3 scallions, white and green parts, thinly sliced
• 3 tablespoons capers, rinsed and drained
• 8 ounces smoked salmon, coarsely chopped
• 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
• fresh ground black pepper
• fresh dill, for garnish
• crackers or breadstick, for serving

Directions

1. Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
2. Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
3. Garnish with the dill and serve chilled or at room temperature with crackers.

Maple-Cinnamon-Pecan Pull-Aparts

Ingredients

1/2

cup chopped pecans

1/3

cup packed brown sugar

2

tablespoons butter or margarine, melted

1/4

cup sour cream

1

teaspoon maple flavor or vanilla

1

can (17.5 oz) Pillsbury Grands Flaky Supreme refrigerated cinnamon rolls with icing

Directions

1. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm. 
   Courtesy of Pillsbury.com 
   
   
   🐾✔ Like ✔ “Share” ✔ Comment ✔ Repost ✔Follow Me 🐾
   😎 Follow Me https://www.facebook.com/marcine.jenis1 😎
    

Chicken Enchilada Bubble-Up Bake

Ingredients

2 cups shredded deli rotisserie chicken

1 can (15 oz)  black beans, drained, rinsed

1 can (10 oz)  red enchilada sauce

1/2 cup  Thick 'n Chunky salsa

1 can (16.3 oz)  Homestyle refrigerated buttermilk biscuits (8 biscuits)

1 cup shredded Mexican cheese blend (4 oz)

2 tablespoons sliced green onions (2 medium), if desired

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook chicken, beans, enchilada sauce and salsa over medium-high heat, stirring occasionally, 3 to 4 minutes or until hot. Spoon into baking dish.
3. Meanwhile, separate dough into 8 biscuits. Cut each into 8 pieces.
4. Add biscuit pieces to chicken mixture, stirring gently until pieces are coated.
5. Bake 25 to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.

Scalloped Chicken and Mushroom Bake Recipe

INGREDIENTS

Serves: 8 to 10

• 1 package pre baked dinner rolls, divided
• 4 tablespoons butter, divided
• 4 slices maple or brown sugar bacon, cut into 1-inch pieces
• 1 small onion, finely minced
• 8 ounces mushrooms, quartered
• 3/4 pound ( 3 cups) poached or roasted chicken, diced
• 3 cups white sauce or bottled Alfredo sauce
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup Gruyere or mild cheddar cheese

PREPARATION

Preheat oven to 350 degrees F.
Melt 2 tablespoons butter and pour into a 9 x 13 baking dish; tilt pan back and forth to coat bottom of pan.
Slice eight rolls in half horizontally and place in prepared pan cut side up.
Tear remaining two rolls into large pieces, transfer to a food processor and bounce until crumbs form. Remove from processor and set aside.
Heat a large skillet over medium high heat, add bacon and cook until it is crisp. Remove bacon and drain on paper towels. Pour off all but 2 tablespoons of bacon fat. Return pan to heat, add onions and mushrooms and cook until mushrooms have released all moisture and are tender. Add chicken, bacon, white sauce, nutmeg, salt and pepper to mushroom mixture and mix together. Spread mixture over rolls.
In a bowl combine breadcrumbs and Gruyere cheese and scatter over chicken mixture. Cut remaining butter into small pieces and dot breadcrumbs with butter.
Bake 15 to 20 minutes or until golden and bubbling. Serve.