Flag Cake

Ingredients

• 18 tablespoons unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the icing

• 1 lb unsalted butter, at room temperature
• 1 1/2 lbs cream cheese, at room temperature
• 1 lb confectioners' sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

To assemble

• 1 pint blueberries
• 1 1/2 pints raspberries

Directions

1. Heat the oven to 350 degrees F.
2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
4. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
5. Scrape down the sides and stir until smooth.
6. Sift together the flour, cornstarch, salt, and baking soda in a bowl.

7. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
8. Pour into the prepared pan.
9. Smooth the top with a spatula.
10. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
11. Cool to room temperature.
12. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
13. Spread three-fourths of the icing on the top of the cooled sheet cake.
14. Outline the flag on the top of the cake with a toothpick.
15. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
16. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
17. Pipe stars on top of the blueberries.
18. Ina serves this cake right in the pan.
19. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

S’mores Pizza Roll-Up

Ingredients

1 can  refrigerated classic pizza crust

1/2 cup finely crushed graham cracker crumbs

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 cup butter, melted

7 tablespoons marshmallow creme

1 cup chocolate chips

Directions

1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
2. Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside.
3. Remove crust from oven; cool slightly.
4. Spread 4 tablespoons of the marshmallow creme in thin layer over crust. Pile remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.
5. Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.
6. Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.

Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage, cored
• 1 tablespoon butter
• 2 medium onions, chopped
• 3/4 lb lean beef, ground
• 1/4 lb pork sausage, ground
• 1 cup white rice or 1 cup brown rice, cooked
• 1/2 teaspoon allspice
• 1 (28 ounce) cans tomatoes
• 1 (8 ounce) cans tomato sauce
• 1 (6 ounce) cans tomato paste
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 teaspoon thyme
• to taste sour cream

Directions

1. Preheat oven to 350.
2. In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
3. Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
4. Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
5. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
6. Simmer for 15 minutes.
7. Place a small amount of meat mixture on each cabbage leaf.
8. Fold leaf over to enclose meat and starting at the stem end, roll up.
9. Place rolls, seam side down in a buttered baking dish.
10. Cover with tomato mixture and bake, uncovered for 1 hour.
11. Serve with sour cream.

 

 

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.