It's All in the Spice

Ingredients 1 (8 count) tube Pillsbury™ Grands!™ refrigerated crescent dinner rolls 1 -1/2 cups Golden Grahams™ cereal (coarsely crushed) ...

Ingredients 10 ounces rigatoni pasta ( uncooked) 1 (10 ounce) packages frozen chopped spinach, thawed and drained 2 teaspoons vegetable oil ...

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) ...

Ingredients 4 cups rhubarb, chopped 2 cups strawberries, sliced 1 1/3 cups granulated sugar ...

Ingredients 12 ounces cream cheese, at room temperature 1/3 cup sour cream 1 tablespoon fresh lemon juice ...

Ingredients 1/2 cup chopped pecans 1/3 cup packed brown sugar 2 ...

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 ...

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 tablespo...