Cinnamon Roll Dutch Apple Pie

Ingredients

For thr Crust

1

Pillsbury™ Refrigerated Pie Crust

1

tablespoon unsalted butter, melted

2

teaspoons ground cinnamon

Egg wash (1 egg beaten with 1 teaspoon water)

For the Pie

7

to 8 cups 7 peeled, cored and thinly sliced small Granny Smith apples

1

stick unsalted butter, room temperature

1

cup Gold Medal™ unbleached all-purpose flour

1

cup light brown sugar

Granulated sugar, for sprinkling

For the Icing

1/2

cup powdered sugar

1/4

teaspoon vanilla

1/4

teaspoon ground cinnamon

2

teaspoons milk

Steps

• 1

  Preheat oven to 400°F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
• 2

  Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
• 3

  Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
• 4

  Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
• 5

  In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.

• Nutrition Information

  Serving Size: 1 Serving

  Calories

  510

  Calories from Fat

  180

  Total Fat

  20g

  31%

  Saturated Fat

  11g

  55%

  Trans Fat

  1/2g

   

  Cholesterol

  65mg

  21%

  Sodium

  150mg

  6%

  Potassium

  200mg

  6%

  Total Carbohydrate

  79g

  26%

  Dietary Fiber

  2g

  11%

  Sugars

  50g

   

  Protein

  3g

Fritos™ Chili Skillet Dip

Ingredients

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

2

teaspoons ranch dip mix (from 1-oz package)

1

can (15 oz) chili with beans

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

cup shredded Cheddar cheese (4 oz)

1

bag (9.25 oz) Fritos™ Scoops™ corn chips

2

tablespoons sliced green onions

Steps

• 1

  Heat oven to 350°F.
• 2

  In small bowl, stir cream cheese, sour cream and dip mix until completely combined. Spread in bottom of ungreased 8-inch ovenproof skillet. In same bowl, mix chili and green chiles; stir to combine. Spoon over cheese mixture in skillet; top with Cheddar cheese.
• 3

  Bake 25 to 30 minutes or until bubbling on edges and cheese is melted. Coarsely crush 1 cup of the corn chips. Top with crushed corn chips and green onions. Serve with remaining chips.

• Nutrition Information

  Serving Size: 1 Serving

  Calories

  430

  Calories from Fat

  260

  Total Fat

  29g

  45%

  Saturated Fat

  11g

  57%

  Trans Fat

  1/2g

   

  Cholesterol

  50mg

  17%

  Sodium

  650mg

  27%

  Potassium

  280mg

  8%

  Total Carbohydrate

  31g

  10%

  Dietary Fiber

  4g

  16%

  Sugars

  4g

   

  Protein

  10g

Boneless Short Rib Shepherd’s Pie

Ingredients

Potatoes

3

lb russet potatoes (4 large), peeled and cut into 1 1/2-inch pieces

1/2

cup heavy whipping cream

4

tablespoons butter

3/4

teaspoon salt

1

cup shredded Gruyère cheese (4 oz)

Beef and Vegetables

2

lb boneless beef short ribs, trimmed and cut in 1-inch pieces

2

tablespoons  all-purpose flour

1 1/2

teaspoons salt

1/2

teaspoon ground black pepper

3

tablespoons vegetable oil

2

cups diced onions

1

cup diced carrot

1

cup diced celery

1

can (14.5 oz)  organic fire roasted diced tomatoes, undrained

2

tablespoons soy sauce

1

clove garlic, finely chopped

1

tablespoon chopped fresh Italian (flat-leaf) parsley

Steps

• 1

  In 4-quart saucepan, heat 1 inch water to boiling; add potato pieces. Cover and heat to boiling; reduce heat to low. Cook 20 to 24 minutes or until very tender; drain, and return to saucepan. Shake saucepan gently over low heat 1 to 2 minutes to dry potatoes. Remove from heat. Add whipping cream, butter and 3/4 teaspoon salt to potatoes in saucepan; mash with potato masher or electric mixer until potatoes are light and fluffy. Stir in cheese. Set aside.
• 2

  Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Toss beef with flour, 1 1/2 teaspoons salt and the pepper.
• 3

  In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 5 to 7 minutes or until browned on first side; stir. Cook 5 to 7 minutes longer, stirring frequently, until browned on all sides. Spread in baking dish in single layer.
• 4

  Add remaining 1 tablespoon oil to skillet. Add onions, carrot and celery; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Stir in tomatoes, soy sauce and garlic; cook 3 to 5 minutes, stirring frequently, until liquid evaporates. Spread evenly over beef in baking dish. Spoon potato mixture over vegetable mixture; spread evenly.
• 5

  Bake uncovered 30 to 35 minutes or until beef is tender and top of potatoes are crispy. Top with parsley.

Pumpkin-Toffee Dump Cake

Ingredients

1

box (3.4 oz)  vanilla instant pudding & pie filling mix

1 1/2

cups milk

1

box yellow cake mix

1/2

cup canned pumpkin (not pumpkin pie mix)

2

teaspoons ground cinnamon

1

teaspoon ground ginger

1

bag (8 oz)  toffee bits (about 1 1/3 cups)

1/4

cup  vanilla frosting (from 16-oz container)

Steps

• 1

  Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2

  In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin, cinnamon and ginger until well mixed. Spread batter evenly in bottom of pan (mixture will be thick). Reserve 1/3 cup of the toffee bits, and sprinkle remaining toffee bits on top.
• 3

  Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour 30 minutes.
• 4

  Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with reserved 1/3 cup toffee bits.