Border Biscuit Bake

What You'll Need:

• 1 (16.3-ounce) can refrigerated buttermilk biscuits
• 1 (10.2-ounce) can refrigerated buttermilk biscuits
• 1 (16-ounce) jar salsa
• 3 cups (12 ounces) shredded Monterey Jack cheese
• 1 green bell pepper, chopped
• 3 scallions, sliced
• 1 (2-1/2-ounce) can sliced black olives, drained

What To Do:

1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. Separate biscuit dough into a total of 13 biscuits. Cut each biscuit into 6 pieces. Place in a large bowl and add salsa; toss to coat well.
    
3. Spoon mixture into prepared baking dish. Sprinkle with cheese, bell pepper, scallions, and olives.
    
4. Bake 35 to 45 minutes, or until edges are golden and center is set.
    
5. Remove from oven and let stand 15 minutes before cutting into squares.

Apple Dijon Turkey Cutlets

Ingredients

• 3 tablespoons all purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper
• Pinch of cayenne pepper
• 1 1/4 pounds turkey cutlets
• 3 tablespoons butter, divided
• 1/4 cup finely chopped shallots
• 1 cup  Apple Juice
• 2 tablespoons Dijon mustard
• 1 teaspoon finely chopped Italian flat leaf parsley, for garnish

Directions

1. COMBINE flour, thyme, salt, pepper and cayenne in shallow bowl. Dredge cutlets in flour mixture. Shake off excess flour.
2. MELT 2 tablespoons butter in large skillet over medium-high heat. Saute cutlets until golden brown on both sides, about 3 to 4 minutesm per side. Tranfer to plate. Tent with foil.
3. Melt remaining tablespoon butter in skillet over medium heat. Saute shallot until softened, about 1 minute. Add apple juice and mustard to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce begins to thicken, about 4 minutes. Return turkey to skillet with accumulated juices. Season to taste with salt and pepper. Garnish with fresh parsley.

Two Boys Casserole

What You'll Need:

• 2 pounds ground beef
• 1 onion, chopped
• Salt and pepper to taste
• 1 (12-ounce) package frozen peas
• 1 (10-3/4-ounce) can cream of celery soup
• 1/2 cup milk
• 1/4 cup sour cream
• 2 cups shredded Colby Jack cheese, divided
• 1 (30-ounce) package frozen potato tots, thawed

 

What To Do:

1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large skillet over medium-high heat, cook beef, onion, salt, and pepper until meat is browned. Add peas and stir. Add soup, milk, sour cream, and 1 cup of cheese; stir to combine.
3. Place half the potato tots in baking dish, top with meat mixture, then remaining potato tops. Sprinkle with remaining cheese.
4. Bake 25 to 35 minutes, or until the potato tots are cooked through and golden.

 

Gooey Caramel Apple Pull-Aparts

Ingredients

4 Nature Valley pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 cans (17.5 oz each) Pillsbury Grands refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups) 

 

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
• 2 In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
• 3 Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

 

Old-Fashioned Hot Milk Cake

What You'll Need:

• 4 eggs
• 1 1/2 cups sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup (1 stick) butter
• 2 teaspoons vanilla extract

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, beat eggs and sugar until light and fluffy. In a medium bowl, combine flour, baking powder, and salt, then gradually beat into egg mixture.
3. In a small saucepan over low heat, heat milk and butter until butter is melted. Gradually add to batter, beating until combined. Stir in vanilla. Pour mixture into baking dish.
4. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely.

 

Peanut Butter Cups in the Blanket

Ingredients

• 1 frozen puff pastry sheet
• 1 lb semisweet chocolate, melted
• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup graham cracker crumbs
• 2 cups powdered sugar
• miniature marshmallow

Directions

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 350 degrees F.
2. Using 1 miniature muffin pan, spoon 1 teaspoon melted chocolate into bottom of each cup. Let cool.
3. In a medium bowl, combine butter, peanut butter, cracker crumbs, and sugar, stirring well.
4. Press 1 teaspoon peanut butter mixture over chocolate, pressing to edges of cup. Spoon melted chocolate over peanut butter to cover. Repeat procedure with remaining chocolate and peanut butter mixture. Let cool. Remove from muffin cup
5. Unfold pastry on lightly floured surface. Roll out into an 18 by 9-inch rectangle. Cut into 9 even pieces. Press squares into the other miniature muffin pan .
6. Place a peanut butter cup in the center of pastry and top with a few marshmallows. Bake for about 10 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack.

Irish Potato Soup

What You'll Need:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 celery stalk, chopped
• 6 potatoes, peeled and diced
• 2 (10-1/2-ounce) cans condensed chicken broth
• 2 cups plus 3 tablespoons water, divided
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch

What To Do:

1. In a soup pot, melt butter over medium heat and saute onion and celery 3 to 4 minutes, or until tender.
    
2. Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme, and pepper; mix well. Bring to a boil over medium-high heat then reduce heat to low and simmer 35 minutes.
    
3. In a small bowl, combine remaining 3 tablespoons water and cornstarch; stir into soup and cook until thickened.