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Pretzel Fudge Pie, p. 100
Volume 21, Number 9
Display until February 24, 2012
PLUS APPETIZERS,
MAIN DISHES,
SIDES & MORE!
28
TOP-RATED
DESSERTS
best recipes ever!

37
contents
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111
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Whats in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index
100
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PillsburyRecipes
Whats in Season?
Bell peppers
Brussels sprouts
Cabbage
Cauliflower
Fennel
Leeks
Parsnips
Pumpkins
Red potatoes
Rutabagas
Sweet potatoes
Winter squash
Apples
Cranberries
Figs
Pears
Pomegranates
Parsley
Rosemary
Sage
Tarragon
Thyme
Artichokes
Asparagus
Beets
Broccoli
Cauliflower
Green onions
Lettuce
Red potatoes
Rhubarb
Sugar snap peas
Sweet peas
Swiss chard
Bananas
Kiwifruit
Lemons
Limes
Mangoes
Papayas
Pineapple
Strawberries
Tangerines
Chives
Dill
Mint
Autumn
Spring
2 PILLSBURY BEST RECIPES ever!
The beauty of using seasonal fresh fruits, vegetables and herbs is how little you have
to do to make them taste great. Heres our guide to help you choose the best produce
and herbs so you can create seasonal meals year-round.
Winter
Summer
Baby turnips
Beets
Celery root
Fennel
Garlic
Kale
Leeks
Russet potatoes
Rutabagas
Sweet potatoes
Turnips
Winter squash
Cranberries
Grapefruit
Kumquats
Mandarin oranges
Navel oranges
Pears
Pomegranates
Quinces
Bay leaves
Rosemary
Sage
Thyme
Avocados
Bell peppers
Carrots
Celery
Corn
Cucumbers
Green beans
Okra
Peas
Summer squash
Tomatoes
Blackberries
Blueberries
Cantaloupe
Cherries
Nectarines
Peaches
Raspberries
Strawberries
Watermelon
Basil
Cilantro
Dill
Lavender
Mint
Tarragon
BEST RECIPES ever! PILLSBURY 3
APPETIZERS
& SNACKS
Delight your dinner
guests with this collection

of easy first bites, perfect
for any occasion.
Bacon-Cheddar
Hush Puppies
Prep Time: 25 Minutes
Start to Finish: 25 Minutes
Servings: 22
Spicy Ranch Sauce
1
2 cup ranch dressing
1
2 teaspoon chili powder
1
2 teaspoon red pepper sauce
Hush Puppies
Oil for deep frying
2 cups cornmeal mix
1 cup buttermilk
1 egg
1
4 teaspoon salt
1
4 teaspoon freshly ground pepper
1 cup shredded Cheddar cheese (4 oz)
6 slices bacon, crisply cooked, crumbled
1 In small bowl, mix all sauce ingredients.

Refrigerate until serving time.
2 In deep fryer or heavy 3-quart saucepan,

heat 2 inches oil to 360F. In medium bowl, stir
cornmeal mix, buttermilk, egg, salt and pepper.
Stir in cheese and bacon.
3 Drop batter by tablespoonfuls into hot oil.

Fry 2 to 3 minutes, turning several times, until
golden brown. Drain on cooling rack over paper
towels. Serve hush puppies hot with Spicy
Ranch Sauce.
Per Serving (1 hush puppy and 1 teaspoon sauce):
Calories 177; Total Fat 12g (Saturated Fat 3g);
Sodium 192mg; Total Carbohydrate 13g (Dietary
Fiber 0g); Protein 4g; Exchanges: 1 Starch, 212 Fat;
Carbohydrate Choices: 1
[ SERVING tip ]
Once the hush
puppies are cooked,
place them in
a 15x10x1-inch
pan and keep
warm in a 250F
oven until
ready to serve.
4 PILLSBURY BEST RECIPES EVER!
Chex Barbecue
Snack Mix
Servings: 15
3 cups Rice Chex cereal
3 cups Corn Chex cereal
112 cups bite-size pretzel twists
112 cups bite-size cheese crackers
3
4 cup honey-roasted peanuts
1
2 cup barbecue sauce
1 tablespoon vegetable oil
3
4 teaspoon onion powder
3
4 teaspoon garlic powder
1 In large microwavable bowl, mix cereals,

pretzels, crackers and peanuts.
2 In small bowl, mix remaining ingredients until

well blended. Pour over cereal mixture, stirring
until evenly coated.
3 Microwave uncovered on High 7 minutes,

stirring every 2 minutes. Spread on foil or
paper towels to cool, about 15 minutes. Store
tightly covered.
Per Serving (12 cup): Calories 150; Total Fat 6g;
Fiber 1g); Protein 4g; Exchanges: 1 Starch, 12 Other
Carbohydrate, 1 Fat; Carbohydrate Choices: 112
[ VARIATION tip ]
You can vary
the flavor by
using different
barbecue sauce
varieties or by
trying different
nuts in place of
the peanuts.
Black Bean and

Corn Salsa
1
4
cup chopped fresh cilantro

1 chipotle chile in adobo sauce (from
7-oz can), chopped
2 tablespoons fresh lime juice
1
2 teaspoon salt
1 In large bowl, mix all ingredients. Serve
Servings: 24
immediately or refrigerate until serving time.
2 cans (15 oz each) Progresso black beans,

drained, rinsed
2 cans (14.5 oz each) Muir Glen fire roasted
diced tomatoes, drained
1 can (11 oz) Green Giant chipotle white
corn, drained
Per Serving (14 cup): Calories 43; Total Fat 0g

(Saturated Fat 0g); Sodium 248mg; Total
Carbohydrate 8g (Dietary Fiber 2g); Protein 2g;
Exchanges: 12 Starch; Carbohydrate Choices: 12
[ serving tip ]
This salsa is
great spooned
over beef or
fish tacos for
an extra layer
of flavor.
BEST HALLOWEEN PILLSBURY 7
Salsa Guacamole
Servings: 12
Salsa
1 can (14.5 oz) Muir Glen organic fire roasted
diced tomatoes, well drained
1 small onion, chopped (14 cup)
2 tablespoons chopped fresh cilantro
1
4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small jalapeo chile, seeded, finely
chopped
Guacamole
3 ripe large avocados (about 112 lb), pitted,
peeled
2 tablespoons fresh lime juice
1
2 teaspoon coarse (kosher or sea) salt
1
1 In medium bowl, mix salsa ingredients.

2 In another medium bowl, place avocados;
coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving
bowl; top with salsa.
Exchanges: 12 Other Carbohydrate, 1 Fat; Carbohydrate
Choices: 12
[ ingredient tip ]
Look for avocados
that are firm, but
yield to gentle
pressure. If they
are not quite ripe,
place avocados in
a paper bag and
let ripen at room
temperature.
Caramelized
Onion Dip
Servings: 11
1
4
cup butter or margarine

1 medium sweet onion, chopped
1 medium red onion, chopped
2 tablespoons balsamic vinegar
1 cup sour cream
1 package (8 oz) cream cheese, softened
2 tablespoons chopped fresh chives
1
2 teaspoon salt
1
4 teaspoon freshly ground black pepper
Additional chopped fresh chives, if desired
1 In 12-inch skillet, melt butter over

medium-low heat. Cook onions in butter 15 to
20 minutes, stirring frequently, until very soft
and light golden brown. Add vinegar; cook
5 minutes, stirring frequently. Remove from
heat; cool completely, about 20 minutes.
2 In medium bowl, mix sour cream, cream

cheese, 2 tablespoons chives, the salt and
pepper. Stir in caramelized onions. Serve
immediately or refrigerate until serving time.
Garnish with additional chives.
Exchanges: 12 Vegetable, 3 Fat; Carbohydrate
Choices: 0
[ serving tip ]
Serve the dip
with pita chips
or thick, salt
and pepper
kettle-cooked
potato chips, and
its sure to be a
crowd-pleaser.
Bean and Bacon

Fiesta Dip
1 jar (16 oz) Old El Paso Thick n

Chunky salsa
112 cups shredded Mexican cheese
blend (6 oz)
Tortilla chips

Servings: 22
8 slices bacon
1 can (16 oz) Old El Paso refried beans
1 can (4.5 oz) Old El Paso chopped green
chiles, drained
1 cup Green Giant Valley Fresh Steamers
Niblets frozen corn (from 12-oz bag)
1 can (15 oz) Progresso black beans,
drained, rinsed
1 Cook bacon until crisp; drain on paper

towels. Set 2 slices of bacon aside; crumble
remaining 6 slices.
2 Spray 8-inch square microwavable dish

with cooking spray. In medium bowl, mix refried
beans, chiles and crumbled bacon. Spread
mixture evenly in dish. Sprinkle corn and black
beans evenly over mixture. Pour salsa over
top. Sprinkle with cheese. Crumble remaining
2 slices of bacon; sprinkle over cheese.
3 Microwave uncovered on High 10 to 15

minutes or until cheese is bubbly and mixture
is thoroughly heated. Serve warm dip with
tortilla chips.
Per Serving (14 cup dip and 6 chips): Calories 100;
Total Fat 4g (Saturated Fat 2g); Sodium 420mg; Total
Exchanges: 12 Starch, 12 Very Lean Meat, 1 Fat;
[ time-saving tip ]
Use 8 slices packaged
precooked bacon (from
2.1-oz package), chopped,
and omit step 1.
New England
Crab Dip
Servings: 36
1 cup mayonnaise
2 tablespoons fresh lemon juice
3 teaspoons seafood seasoning (from
6-oz container)
1 lb fresh crabmeat
1
2 cup finely crushed oyster crackers
2 tablespoons capers
2 teaspoons chopped fresh parsley
Additional chopped fresh chives, if desired
1 Heat oven to 350F. Spray 8-inch round

(112-quart) baking dish with cooking spray.
2 In medium bowl, mix mayonnaise, cream

cheese, lemon juice and seafood seasoning. Stir
in crabmeat, crushed crackers, 2 tablespoons
chives, the capers and parsley. Spoon into
baking dish.
3 Bake uncovered 35 minutes or until hot and

bubbly. Garnish with additional chives.
Per Serving (2 tablespoons): Calories 79; Total
Fat 7g (Saturated Fat 2g); Sodium 191mg; Total
Exchanges: 12 High-Fat Meat, 12 Fat; Carbohydrate
Choices: 0
[ serving tip ]
Since this dip is
so rich, enjoy it
on plain crackers
such as melba
toast or table
water crackers.
Layered Pizza Dip
1
32 garlic-Parmesan toasts

Servings: 16
1 container (8 oz) chives-and-onion
cream cheese spread
1
2 cup pizza sauce
1
2 cup chopped green bell pepper
(12 medium)
1
1
3 cup finely chopped pepperoni (about 1 2 oz)
1
2 cup shredded mozzarella cheese (2 oz)
1 Heat oven to 350F. In ungreased 9-inch

glass pie plate or 1-quart shallow baking dish,
spread cream cheese. Layer with pizza sauce,
bell pepper, pepperoni, mozzarella cheese and
Cheddar cheese.
2 Bake 10 to 15 minutes or until dip is hot and

cheese is melted. Serve warm with toasts.
Per Serving (2 tablespoons dip and 2 toasts):
Calories 110; Total Fat 8g (Saturated Fat 4.5g);
Fiber 0g); Protein 4g; Exchanges: 12 Starch, 12 High-Fat
Meat, 1 Fat; Carbohydrate Choices: 12
[ flavor tip ]
The flavor of this dip
can vary as much as
that of a pizza. Try
sprinkling on some
ripe olives and cooked
sausage. You may also
want to try using
breadsticks as dippers.
Fresh Dill-Yogurt Dip
until well blended. Sprinkle with 2 tablespoons

bell pepper.
2 Serve dip with carrots, broccoli and

Servings: 7
2 containers (6 oz each) Yoplait Greek
Fat Free plain yogurt
2 tablespoons chopped fresh dill weed
1
3 cup finely chopped red bell pepper
4 medium green onions, thinly sliced (14 cup)
1
2 teaspoon salt
1
8 teaspoon ground red pepper (cayenne)
Focaccia Dipping
Sticks
1 small clove garlic, finely chopped

2 tablespoons finely chopped red bell pepper
Ready-to-eat baby-cut carrots
Fresh broccoli florets
Cucumber, thinly sliced
1 In medium bowl, mix yogurt, dill, 13 cup bell

pepper, the onions, salt, red pepper and garlic
cucumber slices.
Per Serving (14 cup dip): Calories 50; Total
Exchanges: 12 Skim Milk, 1 Vegetable;
[ make-ahead tip ]
Save yourself some
time by cutting
the veggies and
making the dip
up to 2 days ahead.
Refrigerate the
dip tightly covered
and the veggies
in resealable plastic
food-storage bags.
Servings: 28
1 can (13.8 oz) Pillsbury refrigerated
classic pizza crust
1 tablespoon extra-virgin olive oil
1
1
3 cup red bell pepper strips (1x 8 inch)
3 tablespoons thinly slivered pitted
ripe olives
1 tablespoon chopped fresh rosemary leaves
1
4 teaspoon kosher (coarse) salt
1 cup tomato pasta sauce, heated
1 Heat oven to 400F. Grease cookie sheet

with shortening or cooking spray. Unroll dough
on cookie sheet; starting at center, press out
dough into 14x9-inch rectangle. With fingertips,
make indentations over surface of dough.
2 Drizzle oil over dough. Top with bell

pepper, olives, rosemary and salt; press lightly
into dough.
3 Bake 13 to 18 minutes or until golden

brown. Cut focaccia in half lengthwise; cut each
half crosswise into 14 sticks. Serve warm sticks
with warm pasta sauce for dipping.
Per Serving (1 stick and about 134 teaspoons sauce):
Calories 50; Total Fat 1.5g (Saturated Fat 0g);

Fiber 0g); Protein 1g; Exchanges: 12 Starch;
[ technique tip ]
Use your hands to
press the toppings
gently into the dough,
so the toppings dont
fall off when you cut
the sticks.
Mini Soft Pretzels

and Dip
Servings: 24
1 can (11 oz) Pillsbury refrigerated
original breadsticks
1 egg, beaten
Kosher (coarse) salt, if desired
1 jar (5 oz) sharp process cheese
spread with bacon
2 tablespoons milk
1 Heat oven to 375F. Unroll dough on cutting

board; separate into 12 breadsticks. Cut each
in half lengthwise. Roll each breadstick lightly to
form 10-inch-long rope.
2 To shape each pretzel, shape rope into a

circle, overlapping dough about 2 inches from
each end, leaving ends free. Take 1 end in each
hand; twist once at point where dough overlaps.
Lift ends over opposite side of circle into pretzel.
On ungreased cookie sheet, place pretzels
1 inch apart. Brush with egg; sprinkle with salt.
3 Bake 13 to 15 minutes or until golden brown.

4 In small microwavable bowl, mix cheese
spread and milk. Microwave on High 1 minute,
stirring once, until melted and hot. Remove
pretzels from cookie sheet. Serve warm pretzels
with warm cheese dip.
Per Serving (1 pretzel and 2 teaspoons dip):
Calories 60; Total Fat 2.5g (Saturated Fat 1g);
Fiber 0g); Protein 2g; Exchanges: 12 Starch, 12 Fat;
[ make-ahead tip ]
These pretzels can
be shaped up to
2 hours ahead of
time. Cover with
plastic wrap and
refrigerate. Uncover
and bake just before
serving so they
will be warm, soft
and chewy.
Sausage and Pepper

Cheesecake
Start to Finish:
8 Hours 10 Minutes
Servings: 32
1 cup crushed round buttery crackers
(about 24 crackers)
3 tablespoons butter or margarine, melted
1 lb bulk spicy pork sausage
2 packages (8 oz each) refrigerated tricolor
diced bell peppers
3 packages (8 oz each) cream cheese,
softened
1
2 cup whipping cream
1
2 teaspoon salt
3 eggs
4 oz smoked Gouda cheese, shredded (1 cup)
Mini sweet peppers, cut into rings, if desired
1 Heat oven to 375F. Spray 9-inch springform

pan with cooking spray. In small bowl, mix
crackers and butter until blended. Press in
bottom of pan. Bake 8 minutes or until golden
brown. Reduce oven temperature to 300F.
2 Meanwhile, heat 12-inch nonstick skillet

over medium-high heat. Add sausage and diced
bell peppers; cook until sausage is no longer
pink. Drain; set aside.
3 In large bowl, beat cream cheese with
4 Bake 50 minutes or until center is almost set.

Turn oven off; open oven door at least 4 inches.
Let cheesecake remain in oven 30 minutes. Run
knife around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.
5 To serve, run small metal spatula around

edge of pan; carefully remove side and bottom
of pan. Place cheesecake on serving platter. Cut
into wedges. Garnish with mini peppers.
Per Serving (1 wedge): Calories 152; Total
Exchanges: 1 High-Fat Meat, 1 Fat; Carbohydrate
Choices: 0
electric mixer on medium speed until smooth.

Add whipping cream, salt and eggs; beat on
low speed just until smooth. Stir in cheese and
sausage and pepper mixture. Pour over crust;
smooth top.
[ ingredient tip ]
Herbes de Provence
is a blend of herbs
that thrive in the
southeastern tip
of France, typically
thyme, summer
savory, fennel,
basil and lavender
flowers. It is readily
available online
or in local kitchen
supply stores.
Provenal Flatbread
Servings: 24
classic pizza crust
3 tablespoons extra-virgin olive oil
1 teaspoon herbes de Provence
3 plum (Roma) tomatoes, finely chopped
(34 cup)
1
2 cup chopped pitted kalamata olives
4 cloves garlic, chopped
2 teaspoons chopped fresh basil leaves
1
2 teaspoon coarse sea salt
Fresh basil leaves or rosemary sprigs,
if desired
1 Heat oven to 400F. Spray large cookie

sheet with cooking spray. Unroll dough on
cookie sheet; starting at center, press out
dough into 15x10-inch rectangle. Brush with
1 tablespoon of the oil; sprinkle with herbes
de Provence.
2 Bake 15 to 18 minutes or until light

golden brown.
3 Meanwhile, in medium bowl, mix tomatoes,

olives, garlic, remaining 2 tablespoons oil, the
chopped basil, pepper and salt.
4 Cut flatbread into 24 pieces. Top evenly with

tomato mixture. Garnish with basil leaves.
Per Serving (1 piece): Calories 80; Total
Fat 4.4g (Saturated Fat 0.6g); Sodium 288mg;
Total Carbohydrate 9.1g (Dietary Fiber 0.5g);
Protein 1.5g; Exchanges: 12 Starch, 12 Fat;
Tortilla Espaola
with Chorizo
Servings: 24
Buffalo Chicken
Fingers
6 tablespoons olive oil

4 cups sliced (18 inch) small red potatoes
(about 8)
1 cup red bell pepper strips (2x14x14 inch)
1 medium onion, halved, thinly sliced
8 eggs
1 teaspoon salt
1
8 oz Spanish chorizo sausage, cut into
1
4-inch slices
1 In 12-inch ovenproof nonstick skillet, heat
oil over medium heat. Cook potatoes, bell

pepper and onion in oil 15 minutes, stirring
occasionally, until very tender but not brown.
Remove from heat.
Servings: 8
1
4
cup Buffalo wing sauce

114 cups Progresso panko crispy
bread crumbs
1
2 teaspoon paprika
1
4 teaspoon salt
1 lb boneless skinless chicken breasts, cut
crosswise into 24 (12-inch-thick) strips
Blue cheese dressing, if desired
Celery sticks, if desired
2 In large bowl, beat eggs, salt and pepper

with wire whisk until well blended. Stir in chorizo.
3 Set oven control to broil. Pour egg mixture
mixture. Cook 5 minutes, without stirring, until

bottom and edges are set.
4 Transfer skillet to oven; broil with top about

8 inches from heat 5 minutes or until top is just
set. Place heatproof serving plate upside down
over skillet; turn plate and skillet over. Remove
skillet. Let stand 10 minutes before serving. Cut
into 2-inch squares.
Per Serving (2-inch square): Calories 127; Total
Exchanges: 12 Starch, 12 High-Fat Meat, 1 Fat;
[ ingredient tip ]
Spanish chorizo
is a dry-cured pork
sausage flavored
with smoked
paprika and similar
in texture to salami.
Dont confuse it
with Mexican
chorizo, which
looks more like
bulk pork sausage.
into skillet, spreading evenly over potato
1 Heat oven to 425F. Line cookie sheet with

foil; spray foil with cooking spray.
2 In shallow dish, place Buffalo wing sauce.

In another shallow dish, mix bread crumbs,
paprika, salt and butter. Dip chicken into wing
sauce; coat evenly with bread crumb mixture.
Place on cookie sheet.
3 Bake 8 to 10 minutes or until chicken is

no longer pink in center and coating is starting
to brown. Serve chicken with dressing and
celery sticks.
Per Serving (3 strips): Calories 160; Total Fat 6g
(Saturated Fat 2.5g); Sodium 380mg; Total
Carbohydrate 13g; Dietary Fiber 0g; Protein 14g;
[ time-saving tip ]
Use precut chicken
tenders to shorten
prep time.
Chicken n Spinach
Pinwheels
1 Heat oven to 375F. Spray cookie sheet with
cooking spray. Cook spinach in microwave as

directed on box. Drain spinach in strainer; cool
5 minutes. Carefully squeeze with paper towel
to drain well.
2 In 10-inch skillet, heat oil over medium heat.
Servings: 20
Cook onion and garlic in oil 2 to 3 minutes,

stirring occasionally, until crisp-tender. Remove
from heat. Stir in spinach, bacon, chicken,
cheese and mayonnaise.
1 box (9 oz) Green Giant frozen chopped

spinach
1 tablespoon olive oil
1 small onion, finely chopped (14 cup)
1
2 cup finely chopped cooked chicken
3
4 cup shredded Asiago cheese (3 oz)
1
4 cup mayonnaise or salad dressing
1 can (8 oz) Pillsbury refrigerated crescent
dinner rolls or 1 can (8 oz) Pillsbury
Crescent Recipe Creations refrigerated
seamless dough sheet
1 egg, beaten
3 Unroll dough on cutting board into 1 large

rectangle (if using crescent rolls, firmly press
perforations to seal). Spread spinach mixture
on rectangle to within 12 inch of edges. Starting
with 1 long side, roll up rectangle; press seam
to seal. With serrated knife, cut into 20 slices;
place slices, cut sides down, on cookie sheet.
Brush with egg.

brown. Remove from cookie sheet. Serve warm.
Per Serving (1 pinwheel): Calories 100; Total
Fat 7g (Saturated Fat 2.5g); Sodium 180mg; Total

Exchanges: 12 Starch, 112 Fat; Carbohydrate Choices: 12
[ Time-saving tip ]
To quickly cook bacon,
use the microwave.
Place bacon slices on
microwavable paper
towel and cover with
another paper towel.
Microwave on a
microwavable plate
until bacon is crispy.
Horseradish Beef
Bruschetta
Servings: 24
24 slices (14 inch thick) baguette
1
4 cup cream-style prepared horseradish
1
4 cup sour cream
1 medium green onion, chopped
(1 tablespoon)
1
4 lb thinly sliced deli roast beef
1
1
2 cup watercress
Cheesesteak Crostini
1 Heat oven to 375F. Brush both sides of

bread slices with oil. Place on ungreased cookie
sheet. Bake about 5 minutes or until crisp. Cool

5 minutes.
2 In small bowl, mix horseradish, sour cream

and onion. Spread mixture over 1 side of each
toasted bread slice. Top with beef; sprinkle with
pepper. Top with watercress.
Per Serving (1 bruschetta): Calories 50; Total
Exchanges: 12 Starch, 12 Fat; Carbohydrate
Choices: 12
[ ingredient tip ]
If you cant
find watercress,
substitute
arugula leaves
or mesclun greens
to top these
beefy bites.

Servings: 16
16 slices (14 inch thick) baguette
1 package (17 oz) beef roast au jus
2 teaspoons olive oil
2 cups frozen pepper stir-fry (from 1-lb bag)
1
4 teaspoon salt
1
4 oz provolone cheese, shredded (1 cup)
1 Heat oven to 450F. Place bread slices on

ungreased cookie sheet. Bake 4 to 5 minutes or
until toasted.
2 Meanwhile, cook beef roast in microwave as

directed on package. Cool slightly. Shred 1 cup
beef with 2 forks. (Reserve remaining beef roast
and au jus for later use.)
3 In 12-inch nonstick skillet, heat oil over

medium-high heat. Cook peppers, salt and
pepper in oil 5 minutes, stirring frequently,
until peppers are tender.
4 Set oven control to broil. Top toasted

bread slices evenly with shredded beef, pepper
mixture and cheese. Broil with tops about
6 inches from heat 1 to 2 minutes or until
cheese is melted and light golden brown.
Per Serving (1 crostino): Calories 170; Total
Exchanges: 1 Starch, 1 Medium-Fat Meat;
[ variation tip ]
Use thinly sliced deli
roast beef instead of
beef roast, if desired.
[ serving tip ]
This pickup
appetizer is
well suited for
a buffet. Pair it
with a sparkling
white wine for
a special occasion.
Smoked Salmon Blini

Servings: 40
1 box (14.5 oz) frozen Pillsbury mini
buttermilk pancakes, thawed
1 container (8 oz) chives-and-onion
cream cheese spread
1 tablespoon fresh lemon juice
1
1
8 oz smoked salmon (not lox), cut into
40 pieces
Fresh chives, cut into 1-inch pieces,
if desired
1 Heat oven to 375F. Place pancakes in

single layer on ungreased cookie sheet; cover
tightly with foil. Bake 7 to 8 minutes or until
pancakes are warm. Cool on cooling rack.
2 Meanwhile, in small bowl, mix cream
Bacon-Wrapped
Goat Cheese-Stuffed
Apricots
Servings: 36
1 cup crumbled chvre (goat) cheese (4 oz)
18 slices bacon, cut in half crosswise
1
2 cup chopped walnuts
36 dried apricots
1 Heat oven to 400F. In medium bowl, place

goat cheese; set aside.
2 In 12-inch skillet, partially cook bacon in

batches over medium heat 6 minutes or until
brown but not crisp. Drain on paper towels.
Reserve 2 tablespoons drippings in skillet.
Cook walnuts in reserved bacon drippings over
medium heat 2 to 4 minutes, stirring frequently,
until lightly toasted. Add walnuts and drippings

to goat cheese; mix well.
3 Cut slit in each apricot. Spoon about

1 heaping teaspoonful goat cheese mixture
into each apricot. Wrap 1 piece of bacon
around each apricot; secure with toothpick.
Place in ungreased 17x12-inch half-sheet pan.
4 Bake 10 minutes or until bacon is crisp.

Serve warm.
Per Serving (1 stuffed apricot): Calories 67; Total
Exchanges: 12 Fruit, 1 Fat; Carbohydrate Choices: 12
[ technique tip ]
Partially cook the
bacon slices so theyll
be pliable and easy
to wrap around the
stuffed apricots, and
then theyll turn out
crisp after baking.
cheese, lemon juice, pepper and pepper sauce.

Spoon about 1 teaspoon cream cheese mixture
onto each pancake. Top with smoked salmon.
Garnish with chives.
Per Serving (1 blini): Calories 44; Total Fat 2g
BEST RECIPES 2011 PILLSBURY 21
Blueberry, Walnut and

Brie Tartlets
Servings: 24
dough and cut into 4 rectangles. Cut each

rectangle into 6 squares. Gently press 1 square
into each muffin cup (dough will not completely
cover inside of cup; dont press too much).
3 Spoon 12 teaspoon preserves into each

cup. Top with rounded 12 teaspoon nuts and
1 cheese chunk.
4 Bake 16 to 19 minutes or until edges are
1 can (8 oz) Pillsbury refrigerated reduced

fat crescent dinner rolls or 1 can (8 oz)
Pillsbury Crescent Recipe Creations
refrigerated seamless dough sheet
1
4 cup blueberry or blackberry preserves
1
3 cup coarsely chopped walnuts, toasted
1 round (8 oz) Brie cheese, rind removed,
cut into 24 chunks
Fresh blueberries and fresh small sage
leaves, if desired
1 Heat oven to 350F. Spray 24 mini muffin

cups with cooking spray.
2 If using crescent rolls, unroll dough and

separate into 4 rectangles; firmly press
perforations to seal. If using dough sheet, unroll
deep golden brown. Cool in pan on cooling rack

5 minutes; remove from muffin cups. Garnish
with blueberries and sage leaves.
Per Serving (1 tartlet): Calories 80; Total Fat 5g
[ Cooking tip ]
To toast walnuts,
sprinkle in ungreased
shallow pan. Bake at
350F 6 to 10 minutes,
stirring occasionally,
until golden brown.
Tomato-Pesto
Appetizers
Servings: 20
2 tablespoons basil pesto
1 medium tomato, seeded, diced (34 cup)
2 tablespoons finely shredded mozzarella
cheese
buttermilk biscuits
2 tablespoons finely shredded Parmesan
cheese
1 Heat oven to 375F. Spray 20 mini muffin

cups with cooking spray. In medium bowl, mix
pesto, tomato and mozzarella cheese.
2 Separate dough into 10 biscuits; separate

each biscuit into 2 layers. Press 1 layer in
bottom and up side of each muffin cup.
Spoon about 2 teaspoons tomato-pesto filling
into each cup; press in lightly. Sprinkle with
Parmesan cheese.
3 Bake 8 to 10 minutes or until biscuit edges

are golden brown.
Per Serving (1 appetizer): Calories 40; Total
Fat 1.5g (Saturated Fat 0g); Sodium 125mg; Total
Exchanges: 12 Fat; Carbohydrate Choices: 12
Mediterranean
Polenta Rounds
Servings: 12
1 roll (18 oz) refrigerated basil and garlic
polenta, cut into 12-inch slices, patted
dry with paper towels
1
4 cup refrigerated sun-dried tomato pesto
2 tablespoons thinly sliced fresh basil leaves
1
4
cup crumbled chvre (goat) cheese (1 oz)

2 tablespoons pine nuts, toasted
1 In 12-inch nonstick skillet, heat oil over

medium-high heat. Add polenta slices; cook
12 minutes, turning once, until lightly browned
and crisp.
2 In small microwavable bowl, microwave

pesto on Medium (50%) 1 minute or until
thoroughly heated. Spread pesto evenly over
polenta rounds. Sprinkle evenly with basil,
cheese and pine nuts. Serve immediately.
[ ingredient tip ]
Look for rolls of
polenta in the
refrigerated dairy
case. To ensure
the polenta rounds
are crisp, pat the
slices with dry
paper towels.
Per Serving (1 round): Calories 83; Total

[ serving tip ]
Top these tasty bites
hot out of the oven
with freshly grated
Parmesan cheese and
chopped fresh basil,
if desired.
Sun-Dried Tomato
and Goat Cheese
Appetizers
Servings: 20
1 can (12 oz) Pillsbury Golden Layers
refrigerated buttermilk flaky biscuits
1
2 cup mayonnaise or salad dressing
1
1
4 cup chopped sun-dried tomatoes in oil,
drained
1 teaspoon dried minced onion
1 teaspoon dried pesto seasoning
1 tablespoon grated Parmesan cheese
1 Heat oven to 375F. Separate dough into

10 biscuits; separate each biscuit into 2 layers.
Press 1 layer into each of 20 ungreased mini
muffin cups.
2 In small bowl, mix mayonnaise, goat
Tomato-Olive
Bruschetta
Servings: 12
2 logs (4 oz each) soft goat cheese, each
cut into 8 (1-inch) slices
1 can (14.5 oz) Muir Glen organic diced
tomatoes, drained
1
4 cup coarsely chopped pitted kalamata
olives
1 teaspoon chopped fresh thyme leaves
1
4 teaspoon crushed red pepper flakes
24 slices (12 inch thick) baguette, toasted
1 Heat oven to 350F. In ungreased 1-quart

shallow ovenproof gratin dish or 9-inch glass
pie plate, place cheese in single layer.
2 Sprinkle tomatoes, olives, thyme and pepper

flakes over cheese. Drizzle with oil.
3 Bake 15 to 20 minutes or until warm. Serve

with toasted baguette slices.
Per Serving (2 bruschetta): Calories 120; Total
[ ingredient tip ]
Carefully check the
freshness date on
the package of goat
cheese, as it can
spoil quickly. Store
it in the coldest part
of the refrigerator
for no longer
than 2 weeks.
cheese, tomatoes, dried minced onion and

pesto seasoning. Spoon about 112 teaspoons
mayonnaise mixture into each cup. Sprinkle
with Parmesan cheese.

brown. Remove from muffin cups. Cool
5 minutes before serving.
Per Serving (1 appetizer): Calories 110; Total
BREAKFAST
& BRUNCH
Rise and shine with
this collection of the best

of the brunch recipes.
Lemon-Cornmeal
Hotcakes
Servings: 8
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1
2 teaspoon salt
1 cup buttermilk
1
2 cup lemon curd
1 egg, beaten
1 Heat griddle or skillet over medium heat or to

375F. In large bowl, mix flour, cornmeal, baking
powder and salt. Stir in buttermilk, lemon curd,

1
4 cup of the butter and the egg, mixing just
until blended.
2 Brush griddle with 1 tablespoon butter. For

each pancake, pour slightly less than 14 cup
batter onto hot griddle. Cook until bubbles form
on top and edges are dry. Turn and cook other
sides until golden brown. Brush griddle with
remaining 1 tablespoon butter as needed for
additional batches.
Per Serving (2 pancakes): Calories 235; Total Fat 10g
(Saturated Fat 6g); Sodium 402mg; Total Carbohydrate
43g (Dietary Fiber 1g); Protein 5g; Exchanges: 2 Starch,
1 Other Carbohydrate, 2 Fat; Carbohydrate Choices: 3
[ SERVING tip ]
Serve these hotcakes
with mixed berry syrup.
Blueberry-Cereal
Pancakes
Additional Yoplait Original 99% Fat Free

lemon burst or French vanilla yogurt,
if desired
Additional fresh blueberries, if desired
1 Heat griddle or skillet over medium heat or
Servings: 6
to 375F. Place cereal in resealable food-storage

plastic bag; seal bag and slightly crush with
rolling pin or flat side of meat mallet.
1 cup Cheerios cereal

3
4 cup whole wheat flour
1

1
2 teaspoon baking soda
1 container (6 oz) Yoplait Original 99% Fat
Free lemon burst or French vanilla yogurt
3
4 cup fat-free (skim) milk
2 tablespoons canola oil
1 egg
1 cup fresh or frozen (do not thaw)
blueberries
2 In medium bowl, mix cereal, flours, baking

powder and baking soda. In small bowl, beat
1 container yogurt, the milk, oil and egg with
wire whisk until well blended. Stir yogurt mixture
into flour mixture with wire whisk until blended.
Stir in 1 cup blueberries.
3 Grease griddle with vegetable oil or butter if

necessary. For each pancake, pour slightly less
than 14 cup batter onto hot griddle. Cook until
puffed, bubbles form on top and edges are dry.
Turn and cook other sides until golden brown.
Serve pancakes with additional yogurt and

blueberries.
Per Serving (2 pancakes): Calories 220; Total Fat 7g
1
2 Other Carbohydrate, 1 Fat; Carbohydrate Choices: 2
[ STORage tip ]
Make a double batch
of pancakes, stack
them between sheets
of waxed paper and
then freeze tightly
wrapped. Pop them
into your toaster or
toaster oven, like
commercially frozen
pancakes or waffles.
Banana-Filled
Caramel-Chocolate
Crepes
PreP Time: 1 hour 25 minuTes
sTarT To Finish:
1 hour 25 minuTes
servings: 12
Crepes
1 box (19.5 oz) Pillsbury traditional fudge
brownie mix
1 cup Pillsbury BEST all-purpose flour
3 eggs, beaten
112 cups milk
1
2 cup vegetable oil
Filling
1 cup butter or margarine
1
2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon finely grated lemon peel
6 firm ripe large bananas, cut into
1
4-inch slices
Toppings
cup caramel topping
3
4 cup frozen (thawed) whipped topping
2 tablespoons powdered sugar
1
1
2
1 In large bowl, stir brownie mix, flour, eggs,

milk and oil until smooth.
2 Spray 10-inch skillet with cooking spray;

heat over medium heat. For each crepe, pour
about 14 cup batter onto center of skillet.
Immediately rotate skillet until thin film covers
bottom. Cook over medium heat about 1 minute,
turning once, until top appears slightly dry.
3 Remove crepe to cutting board, flipping

crepe over so first cooked side is facing up.
Immediately roll up crepe; place on plate to
cool. Cover with kitchen towel.
4 In large saucepan, cook butter and

granulated sugar over medium heat, stirring
frequently, until sugar is dissolved. Stir in
vanilla and lemon peel until well mixed. Add
banana slices; gently toss until coated and
slightly softened.
5 Fill 1 crepe at a time, keeping remaining

crepes covered. Gently unroll crepe; top with
slightly less than 14 cup filling. Reroll crepe;
place seam side down on platter. Top with
drizzle of caramel topping and dollop of
whipped topping. Sprinkle with powdered
sugar and walnuts. Serve immediately.
Per Serving (2 crepes): Calories 610; Total Fat
31g (Saturated Fat 13g); Sodium 190mg; Total
Carbohydrate 75g (Dietary Fiber 2g); exchanges:
2 Starch, 1 Fruit, 2 Other Carbohydrate, 6 Fat;
BEST RECIPES EVER! PILLSBURY 29
[ storage tip ]
Have leftover waffles?
Freeze them! Wrap
cooled waffles in
plastic wrap and
heavy-duty foil, then
freeze up to 1 month.
Unwrap and reheat
in a toaster.
Lemon-Poppy
Seed Waffles
Servings: 4
2 cups Fiber One Complete pancake
mix (from 28.3-oz box)
2 tablespoons sugar
1 tablespoon poppy seed
1 cup cold water
1 tablespoon grated lemon peel
1
4 cup fresh lemon juice
2 containers (6 oz each) Yoplait Light
Fat Free lemon cream pie or very
vanilla yogurt
Fresh fruit, if desired
1 Heat waffle maker. Grease with vegetable

oil or shortening.
2 In medium bowl, stir pancake mix, sugar,

poppy seed, water, lemon peel and lemon juice
with fork or wire whisk until smooth.
3 Pour batter onto center of waffle maker.
Raspberries n
Cream Waffles
Servings: 6
6 frozen buttermilk waffles
1 pint (2 cups) fresh raspberries
2 tablespoons sugar
1 tablespoon honey
1
2 teaspoon grated gingerroot
1 container (6 oz) Yoplait Original 99% Fat
Free French vanilla yogurt
1
4 cup sliced almonds, toasted
1 Toast waffles as directed on package.

2 Meanwhile, in 1-quart saucepan, mix
over medium heat 5 minutes, stirring frequently,

until sugar is dissolved and sauce is thickened.
Remove from heat.
3 In small bowl, beat cream cheese and

yogurt with electric mixer on medium speed
until smooth. Spread cream cheese mixture
evenly over waffles. Spoon raspberry sauce
on top; sprinkle with almonds.
Per Serving (1 waffle with toppings): Calories 299;
Total Fat 16g (Saturated Fat 7g); Sodium 383mg;
Total Carbohydrate 34g (Dietary Fiber 4g); Protein 7g;
Exchanges: 1 Starch, 12 Fruit, 12 Other Carbohydrate,
1
2 High-Fat Meat, 2 Fat; Carbohydrate Choices: 2
[ variation tip ]
The cream cheese
and raspberry
toppings can
also be spread on
toast or biscuits.
raspberries, sugar, honey and gingerroot. Cook
Bake about 5 minutes or until steaming stops.

Serve waffles topped with yogurt and fruit.
Per Serving (2 waffles with yogurt): Calories 290;
Total Fat 4.5g (Saturated Fat 0.5g); Sodium 490mg;
Total Carbohydrate 52g (Dietary Fiber 5g); Protein 9g;
Exchanges: 3 Starch, 12 Other Carbohydrate, 12 Fat;
Chocolate-Stuffed
French Toast
Start to Finish:
8 Hours 55 Minutes
Servings: 6
1 container (8 oz) honey nut cream
cheese spread
1 loaf (12 oz) French bread, cut into 24 slices
1 cup semisweet chocolate chips (6 oz)
212 cups milk
1
4 cup packed brown sugar
3 eggs, slightly beaten
1
4
cup butter or margarine, melted

Powdered sugar, if desired
1 Spray 13x9-inch (3-quart) glass baking

dish with cooking spray. Spread cream cheese
evenly on 1 side of each bread slice. Sprinkle
12 slices with chocolate chips. Top with
remaining 12 bread slices, cream cheese
side down, to make 12 sandwiches.
2 In medium bowl, beat milk, brown sugar

and eggs until blended. Dip each sandwich in
egg mixture, coating completely. Place dipped
sandwiches in baking dish. Pour remaining egg
mixture over bread. Cover; refrigerate 8 hours
or overnight.
3 Heat oven to 350F. Uncover baking dish;
40 to 45 minutes or until golden brown. Sprinkle

with powdered sugar.
Per Serving (2 sandwiches): Calories 646; Total
Fat 33.2g (Saturated Fat 19g); Sodium 592mg;
Total Carbohydrate 75g (Dietary Fiber 3g); Protein
17g; Exchanges: 2 Starch, 3 Other Carbohydrate,
112 Medium-Fat Meat, 5 Fat; Carbohydrate Choices: 5
[ make-ahead tip ]
Refrigerating the
French toast for
at least 8 hours
allows the bread
time to soak up
the sweet custard.
drizzle melted butter over French toast. Bake
Honey Orange
Blossoms
Servings: 8
cinnamon rolls with cream cheese icing
1
3 cup honey nut cream cheese spread
(from 8-oz container)
2 tablespoons finely chopped walnuts
1 teaspoon grated orange peel
1 Heat oven to 350F. Spray 8 regular-size

muffin cups with cooking spray. Set icing
from cinnamon rolls aside. Separate dough
into 8 rolls; cut each roll into quarters. Place
4 quarters, points up, cinnamon topping in
and separated slightly, in each muffin cup.
2 In small bowl, mix cream cheese, walnuts

and 12 teaspoon of the orange peel. Place
rounded teaspoonful of mixture into center
of dough in each cup.
3 Bake 17 to 22 minutes or until light golden

brown. Cool 5 minutes. Run knife around edge
of cups; remove rolls from cups to serving plate.
4 Remove cover from reserved icing, and

microwave on Medium (50%) 5 to 10 seconds
or until thin enough to drizzle. Stir in remaining
1
2 teaspoon orange peel. Drizzle icing over rolls.
Serve warm.
Per Serving (1 roll): Calories 200; Total Fat 10g
[ variation tip ]
Feel free to
swap out the
finely chopped
walnuts for
another nut.
Breakfast Banana
Sundaes
Servings: 4
1 teaspoon butter or margarine
1
2 tablespoons packed brown sugar
2 firm ripe large bananas, sliced
1
4 cup orange juice
1
4 teaspoon rum extract, if desired
4 Nature Valley oats n honey crunchy

granola bars (2 pouches from 8.9-oz
box), chopped
4 containers (6 oz each) Yoplait Light Fat
Free very vanilla yogurt
4 teaspoons chopped walnuts
syrupy. Remove from heat. Reserve 4 banana

slices for garnish.
1 In 8-inch skillet, melt butter over medium
4 Garnish each sundae with 1 teaspoon
heat. Add 14 cup walnuts and the brown

sugar; cook and stir until sugar is melted. Add
bananas; cook 1 to 2 minutes, stirring gently,
until bananas are coated.
2 Stir in orange juice and rum extract. Cook

1 minute longer or until liquid is thick and
3 Spoon about 13 cup remaining banana

mixture into each of 4 (10-oz) bowls. Reserve
8 teaspoons chopped granola for garnish.
Sprinkle remaining granola over banana
mixture. Top with yogurt.
walnuts, 2 teaspoons reserved chopped granola
and 1 reserved banana slice. Serve immediately.
Per Serving: Calories 370; Total Fat 11g (Saturated
Fat 1.5g); Sodium 180mg; Total Carbohydrate 59g
(Dietary Fiber 3g); Protein 9g; Exchanges: 112 Starch,
1 Fruit, 1 Other Carbohydrate, 12 Very Lean Meat,
2 Fat; Carbohydrate Choices: 4
Banana-Cranberry
Spice Muffins
Servings: 12
1 cup Fiber One original bran cereal
1 egg
3
4 cup fat-free (skim) milk
3 tablespoons vegetable oil
1 cup mashed ripe bananas (about
2 medium)
114 cups all-purpose flour
1
2 cup sugar
1 teaspoon ground cinnamon
1
4 teaspoon ground nutmeg
1
4 teaspoon salt
1
2 cup sweetened dried cranberries
1 Heat oven to 400F. Grease bottoms only

of 12 regular-size muffin cups with shortening
or cooking spray, or place paper baking cup
in each muffin cup. Place cereal in resealable
food-storage plastic bag; seal bag and crush
with rolling pin or flat side of meat mallet (or
crush in food processor).
2 In medium bowl, beat egg, milk and oil

with fork or wire whisk until well mixed; beat
in bananas. Stir in cereal; let stand 5 minutes.
3 Stir in flour, sugar, baking powder, cinnamon,

nutmeg and salt until blended. Stir in cranberries.
Divide batter evenly among muffin cups.
Chocolate-Coconut
Muffins
Servings: 12
1 cup sugar
1
3 cup unsweetened baking cocoa
1 teaspoon baking powder
1
4 teaspoon salt
1 cup canned coconut milk (not cream
of coconut)
1
2 cup butter, melted
1 egg
1 cup miniature semisweet chocolate chips
1 cup flaked coconut
Milk chocolate creamy ready-to-spread
frosting, if desired
Additional flaked coconut, if desired

muffin cups with cooking spray.
2 In large bowl, mix flour, sugar, cocoa,

baking powder and salt until blended; make
well in center of mixture. In medium bowl, stir
coconut milk, butter and egg; pour into well in
dry ingredients, stirring just until moistened. Stir
in chocolate chips and 1 cup coconut. Divide
batter evenly among muffin cups.
3 Bake 18 to 22 minutes or until toothpick

inserted in center comes out clean. Remove
from pan to cooling rack. Cool in pan on cooling
rack 15 minutes. Spread muffin tops with
frosting; sprinkle with additional coconut.
Per Serving (1 muffin): Calories 351; Total Fat 19g
brown. Immediately remove from pan to cooling

rack. Serve warm.
Per Serving (1 muffin): Calories 180; Total Fat
4.5g (Saturated Fat 0.5g); Sodium 200mg; Total
Apple-Berry Cobbler
with Maple Cream
1 cup apple pie filling (from 21-oz can)

1
2 cup Cascadian Farm frozen organic harvest

berries (from 10-oz bag; do not thaw)
1 tablespoon sliced almonds
1 Heat oven to 375F. Spray 2 (10-oz) custard
Servings: 2
cups or ramekins with cooking spray. In small

bowl, gently fold syrup into whipped topping;
refrigerate until serving time.
1 tablespoon maple-flavored syrup

1
2 Pillsbury Grands! frozen buttermilk or
southern style biscuits (from 25-oz bag)
2 teaspoons butter or margarine, melted
1 teaspoon sugar
1
2 On microwavable plate, microwave biscuits

uncovered on Medium (50%) 30 to 45 seconds,
turning once. (Biscuits should still be cold for
easier handling.) Cut each biscuit into 4 pieces;
place in medium bowl. Drizzle biscuit pieces
with butter; toss to coat. Sprinkle with sugar
and cinnamon; toss to coat. Set aside.
3 In medium microwavable bowl, stir pie filling

and frozen berries. Microwave uncovered on
High 2 to 3 minutes, stirring once, until hot.
Immediately divide fruit mixture between
custard cups; top each with 4 biscuit pieces.
Sprinkle with almonds.
4 Bake 18 to 20 minutes or until biscuits are

light golden brown and fruit mixture is bubbly.
Let stand 15 minutes before serving. Serve
warm with maple cream.
Fat 7g); Sodium 660mg; Total Carbohydrate 90g
1 Fruit, 3 Other Carbohydrate, 3 Fat; Carbohydrate
Choices: 6
[ variation tip ]
Instead of berries
and cinnamon,
try sliced
apples and
apple pie spice!
Mixed Berry
Coffee Cake
Start to Finish: 1 Hour
Servings: 8
Coffee Cake
3
1
4 cup butter or margarine, softened
1 egg
1
2 cup milk
1
2 teaspoon salt
2 tablespoons granulated sugar
112 cups mixed fresh berries (such as
blueberries, raspberries and blackberries)
1
3 cup sliced almonds
Glaze
1
2 cup powdered sugar
1
4 teaspoon vanilla
2 to 3 teaspoons milk
1 Heat oven to 350F. Grease bottom and

side of 9-inch round cake pan, with shortening
and lightly flour, or spray with baking spray
with flour.
2 In large bowl, beat 34 cup granulated sugar,

the butter and egg with electric mixer on
medium speed until fluffy. Beat in 12 cup milk
just until blended. Stir in flour, baking powder
and salt. Spread batter in pan.
3 In medium bowl, stir together 2 tablespoons
granulated sugar and the cinnamon. Add
berries; toss until well coated. Spoon berry
mixture over batter. Sprinkle with almonds.

inserted in center of cake comes out clean.
5 In small bowl, mix glaze ingredients until

smooth and thin enough to drizzle. Drizzle glaze
over coffee cake. Serve warm.
Per Serving (1 wedge): Calories 310; Total
Apple-Apricot
Cinnamon Buns
knife, cut each roll in half crosswise. Place roll

bottoms, cut sides up, in muffin cups. Divide
apple mixture evenly among cups. Place roll
tops, cut sides down, on apple mixture.
Sprinkle with sugar.
Servings: 5
brown. Cool 10 minutes. Place waxed paper

under cooling rack; carefully remove buns from
pan to cooling rack.
2
3
cup dried apples, chopped

cup raisins
1
4 cup chopped dried apricots
2 teaspoons lemon juice
1 teaspoon apple pie spice
1 can (17.5 oz) Pillsbury Grands!
refrigerated cinnamon rolls with icing
1 tablespoon sugar
1
4
1 Heat oven to 375F. Generously spray
Tropical StrawberryPineapple Smoothies

5 jumbo muffin cups with cooking spray. In

medium bowl, mix apples, raisins, apricots,
lemon juice and 12 teaspoon of the apple
pie spice.
4 In small bowl, mix reserved icing and

remaining 12 teaspoon apple pie spice. Drizzle
icing over buns. Serve warm.
Per Serving (1 bun): Calories 394; Total Fat 9g
1 Fruit, 2 Other Carbohydrate, 2 Fat; Carbohydrate
Choices: 5
[ variation tip ]
Substitute golden
raisins for the
apricots, if desired.
2 Set icing from cinnamon rolls aside.

Separate dough into 5 rolls; using serrated

Servings: 2
112 cups Cascadian Farm frozen organic
strawberries
1
2 medium banana, sliced
1 can (8 oz) pineapple chunks in
unsweetened juice, undrained
1 In blender, place all ingredients. Cover;

blend on high speed about 30 seconds or until
smooth.
2 Pour into 2 glasses. Serve immediately.

40g (Dietary Fiber 5g); Protein 1g; Exchanges: 112 Fruit,
1 Other Carbohydrate; Carbohydrate Choices: 212
[ ingredient tip ]
Freeze banana
slices for a thicker,
frostier smoothie.
Mini Breakfast Dogs

Servings: 6
6 dinner rolls (from 14-oz package)
1 package (12 oz) frozen pork sausage links
1 cup shredded sharp Cheddar cheese
(4 oz)
1 medium onion, finely chopped (12 cup),
if desired
1 small tomato, finely chopped (12 cup)
1 Heat oven to 400F. Bake rolls as directed

on package. Meanwhile, cook sausage as
directed on package; keep warm.
2 Cut each roll in half horizontally, cutting

to but not through side of roll. Place rolls on
ungreased cookie sheet. Place sausage link in
each roll; top evenly with cheese, onion, tomato
and bacon.
3 Bake 3 minutes or until cheese is melted.

Serve warm.
Per Serving (1 mini dog): Calories 197; Total
Twice-Baked
Breakfast Potatoes
Start to Finish:
2 Hours 10 Minutes
3 To potato pulp in bowl, add 12 cup of the

sour cream, the onions and salt; mash with
potato masher or spoon. Stir in 12 cup of the
cheese. Divide mixture evenly among potato
shells. Make large well in center of potato
mixture in each shell; crack 1 egg into each
well. Sprinkle with remaining 12 cup cheese.
Servings: 8
4 Bake 30 minutes or until egg is set and
4 large baking potatoes (about 1 lb each)

1 container (8 oz) sour cream
4 medium green onions, finely chopped
(14 cup)
1
2 teaspoon salt
1 cup shredded sharp Cheddar cheese (4 oz)
8 eggs
1 Heat oven to 375F. Pierce potatoes with

fork. Place directly on oven rack. Bake 1 hour
20 minutes or until tender. Cool slightly.
2 Line 15x10x1-inch pan with foil; spray foil

with cooking spray. Cut each potato in half
lengthwise. Carefully scoop out pulp, leaving
1
4-inch-thick shells; place potato pulp in
medium bowl. Place potato shells in pan.
cooked. Top with remaining 12 cup sour cream;

sprinkle with bacon.
Per Serving (1 stuffed potato half): Calories 404;
Total Fat 18g (Saturated Fat 9g); Sodium 524mg;
Total Carbohydrate 41g (Dietary Fiber 4g); Protein
18g; Exchanges: 212 Starch, 2 High-Fat Meat, 12 Fat;
[ ingredient tip ]
The size of baking
potatoes can really
vary. Look for potatoes
that are 34 to 1 lb each
so a large egg will
nestle comfortably
in the mashed pulp
filling to bake.
[ serving tip ]
Add your favorite
hot dog toppings
after these bake.
Western Omelet
Quesadillas
114 cups shredded Colby-Monterey Jack

cheese blend (5 oz)
4 medium green onions, thinly sliced (14 cup)
Salsa, if desired
buttered side down. Top half of tortilla with

one-fourth of egg mixture to within 1 inch of
edge. Sprinkle one-fourth of cheese over egg
mixture. Top with 1 tablespoon of green onions;
fold other half of tortilla over filling.
1 In medium bowl, beat eggs, salt and pepper
3 Increase heat to medium. Cook quesadilla
Servings: 4
with wire whisk. Stir in ham and bell peppers.

In 12-inch nonstick skillet, melt 1 tablespoon
of the butter over medium-low heat. Add egg
mixture. Cook 1 minute, gently lifting edges
occasionally with spatula to allow uncooked
egg mixture to flow to bottom of skillet. (Eggs
will not be cooked at this point.) Continue to
cook, lifting cooked portions until eggs are
thickened but still moist. Remove egg mixture
from skillet; keep warm. Wipe skillet clean.
2 to 4 minutes, turning once, or until golden

brown and cheese is melted. Repeat with
remaining tortillas, egg mixture, cheese and
onions. Serve warm with salsa.
5 eggs
1
2 teaspoon salt
1
8 teaspoon pepper
1
2 cup diced cooked ham
1
4 cup diced green bell pepper
1
4 cup diced red bell pepper
2 to 3 tablespoons butter, softened
4 Old El Paso flour tortillas for soft tacos
& fajitas (6 inch; from 10.2-oz package)
Per Serving (1 quesadilla): Calories 366; Total Fat

Carbohydrate 18.2g (Dietary Fiber 1.4g); Protein 20.8g;
Exchanges: 1 Starch, 2 Medium-Fat Meat, 2 Fat;
2 Spread 1 to 2 tablespoons remaining butter

on 1 side of each tortilla. Place 1 tortilla in skillet,
[ variation tip ]
Ham and blue cheese
flavor this traditional
quiche. Substitute
1
2 cup crumbled bacon
for the ham, if desired.
Ham and Blue

Cheese Quiche
Start to Finish:
1 Hour 20 Minutes
Servings: 8
1 Pillsbury refrigerated pie crust,
softened as directed on box
3 eggs
112 cups whipping cream
1
4 teaspoon salt
1
2 cups finely chopped cooked ham
1 cup crumbled blue cheese (4 oz)
1 tablespoon all-purpose flour
1 Heat oven to 450F. Place pie crust in

912-inch deep-dish pie plate as directed on box
for One-Crust Filled Pie. Bake 10 minutes or
until golden. Cool. Reduce oven temperature
to 375F.
2 In large bowl, beat eggs, whipping cream,

salt and pepper with wire whisk until well
blended. In medium bowl, toss ham and
cheese with flour; sprinkle in bottom of crust.
Pour egg mixture over top.
3 Bake 45 to 50 minutes or until knife

inserted in center comes out clean and edge
of crust is golden brown. Let stand 10 minutes;
cut into wedges.
Bacon n Cheese
Quiche
Start to Finish:
1 Hour 5 Minutes
Servings: 8
1 Pillsbury refrigerated pie crust, softened
as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1
4 teaspoon salt
1
4 teaspoon pepper
1 cup shredded Swiss or Cheddar cheese
(4 oz)
1
4
cup grated Parmesan cheese

1 tablespoon chopped onion, if desired
1 Heat oven to 350F. Place pie crust in 9-inch

glass pie plate as directed on box for One-Crust
Filled Pie.
2 In medium bowl, mix half-and-half, eggs,

salt and pepper; set aside. Layer bacon,
cheeses and onion in crust-lined plate. Pour
egg mixture over top.
3 Bake 40 to 50 minutes or until knife inserted

in center comes out clean. Let stand 5 minutes;
cut into wedges.
Per Serving (1 wedge): Calories 420; Total Fat
Per Serving (1 wedge): Calories 531; Total Fat

Carbohydrate 24.4g (Dietary Fiber 0.8g); Protein 17.5g;
Broccoli Brunch Braid

Start to Finish:
1 Hour 5 Minutes
Servings: 8
1
2
lb bulk pork sausage

1 whole egg
1 tablespoon all-purpose flour
1
1
2 cup ricotta cheese
1 jar (4.5 oz) Green Giant sliced
mushrooms, drained
2 cups Green Giant Valley Fresh Steamers
frozen broccoli cuts (from 12-oz bag),
cooked, drained
dinner rolls
1 egg white, beaten

1
4 teaspoon caraway seed, if desired
1 Heat oven to 350F. In 8-inch nonstick

skillet, cook sausage over medium heat,
stirring frequently, until no longer pink. Drain
well; set aside.
2 In large bowl, beat whole egg. Add flour and

baking powder; beat well. Stir in ricotta cheese,
Cheddar cheese, mushrooms, and cooked
sausage and broccoli.
filling. Fold strips of dough at an angle halfway

across filling, alternating from side to side with
edges of strips slightly overlapping. Brush
with egg white. Sprinkle with caraway seed.
5 Bake 25 to 35 minutes or until deep golden

brown. Cool 5 minutes; remove from cookie
sheet. Cut into slices.
Per Serving (1 slice): Calories 265; Total Fat 15g
19g (Dietary Fiber 2g); Protein 13g; Exchanges:
1 Starch, 112 High-Fat Meat, 12 Fat; Carbohydrate
Choices: 1
3 Separate dough into 2 long rectangles.

Place on ungreased large cookie sheet with
long sides overlapping 12 inch; firmly press
perforations and edges to seal. Press or roll
dough to form 14x10-inch rectangle.
4 Spoon sausage mixture in 312-inch-wide

strip lengthwise down center of dough to within
inch of short sides. Form sausage mixture
into mounded shape. Make cuts 1 inch apart
on long sides of dough rectangle just to edge of
1
4
[ ingredient tip ]
For best results,
keep refrigerated
crescent dinner
rolls very cold
before working
with the dough.
Spicy Southwestern
Muffins
Servings: 8
1
4
lb bulk spicy pork sausage

1 can (8 oz) Pillsbury Place N Bake
refrigerated crescent rounds or 1 can
(8 oz) Pillsbury refrigerated crescent
dinner rolls
1 tablespoon chopped fresh cilantro
1 egg
1 tablespoon milk
1
2 teaspoon Old El Paso taco seasoning

mix (from 1-oz package)
1
2 cup shredded pepper Jack cheese (2 oz)
Old El Paso Thick n Chunky salsa, if
desired
Sour cream, if desired
Additional chopped fresh cilantro, if desired

muffin cups with cooking spray.
2 In 8-inch skillet, cook sausage over mediumhigh heat 5 minutes, stirring occasionally, until
no longer pink; drain.
3 If using crescent rounds, remove from

package and separate into 8 rounds. If using
crescent rolls, remove from package, but do
not unroll. Using serrated knife, cut roll into
8 rounds; carefully separate rounds. Press
1 round on bottom and completely up side of
each muffin cup.
4 In small bowl, mix sausage and 1 tablespoon

cilantro. In another small bowl, beat egg, milk
and taco seasoning with fork until blended.
Spoon about 1 tablespoon sausage mixture into
each dough-lined muffin cup. Divide egg mixture
evenly among cups. Sprinkle with cheese.
5 Bake 14 to 16 minutes or until filling is set
and edges are golden brown. Cool 5 minutes.
Run knife around edge of cups to loosen;
remove muffins from pan. Top with salsa, sour
cream and additional cilantro. Serve warm.
Per Serving (1 muffin): Calories 185; Total Fat 12g
1
[ variation tip ]
If you want a milder
muffin, use regular
bulk pork sausage
and plain Monterey
Jack cheese.
Pesto-Feta
Biscuit Bake
brown. Sprinkle with onions. Cut into squares.
Servings: 8

1
2 tablespoons milk
1 can (16.3 oz) Pillsbury Grands! Flaky
Layers refrigerated original biscuits
1 cup crumbled feta cheese (4 oz)
1
2 cup julienne-cut sun-dried tomatoes
in oil, drained
Chopped green onions, if desired
1 Heat oven to 350F. Spray 11x7-inch
(2-quart) glass baking dish with cooking spray.
2 In large bowl, beat eggs with wire whisk.
Servings: 4
2 eggs
1
2 cup basil pesto
Bacon n Egg
Biscuit Bake
quarters. Gently stir biscuit pieces into egg

mixture to coat evenly. Fold in cheese and
tomatoes. Spoon mixture into baking dish,
arranging biscuit pieces in single layer.
Add pesto and milk; beat until blended.

Separate dough into 8 biscuits; cut each into
[ ingredient tip ]
Have fresh basil in
your garden? Make
your own pesto in
the summertime.
Simply process the
basil in a food
processor with
garlic, pine nuts,
grated Parmesan
cheese and olive oil.
4 Pillsbury Oven Baked frozen buttermilk

biscuits (from 25-oz bag)
4 eggs
1 cup milk
1 can (11 oz) Green Giant Mexicorn
whole kernel corn with red and green
peppers, drained
1 cup shredded Swiss cheese (4 oz)
1 Heat oven to 350F. Place biscuits on cutting

board to thaw, about 10 minutes.
2 Meanwhile, in medium bowl, beat eggs and

milk with wire whisk until blended. Stir in corn,
bacon and cheese.
3 Spray 2-quart casserole with cooking spray.

Cut each biscuit into 8 pieces; arrange evenly
in casserole. Pour egg mixture over biscuits.
Press down with back of spoon, making sure
all biscuit pieces are covered with egg mixture.

golden brown and center is set. Let stand
1
1
1
2 Other Carbohydrate, 2 2 High-Fat Meat, 2 Fat;
Crab Lovers
Brunch Casserole
Start to Finish:
3 Hours 5 Minutes
Servings: 8
6 eggs
113 cups half-and-half
Additional chopped fresh parsley, if desired

In large bowl, mix bread cubes, crabmeat,
cheese, capers, 14 cup parsley and the garlic.
2 In medium bowl, beat eggs with wire whisk.

6 cups cubed firm bread (6 slices)
1 lb crabmeat
8 oz provolone cheese, shredded (2 cups)
1
4 cup capers, drained
1
4 cup chopped fresh parsley
3 cloves garlic, finely chopped
Beat in half-and-half and lemon juice; pour over

bread mixture. Spoon into casserole. Cover
tightly; refrigerate at least 2 hours but no longer
than 24 hours.
3 Heat oven to 350F. Uncover casserole.

Bake 45 minutes or until knife inserted in center
comes out clean. Let stand 10 minutes before

serving. Sprinkle with additional parsley.
Per Serving (1 cup): Calories 337; Total Fat
17g (Saturated Fat 9.5g); Sodium 726mg; Total
Exchanges: 1 Starch, 2 Very Lean Meat, 112 MediumFat Meat, 2 Fat; Carbohydrate Choices: 1
[ make-ahead tip ]
For convenience,
this casserole can be
refrigerated overnight.
After baking, serve
it with a salad of
seasonal fresh fruit.
Ham, Swiss and

Cheddar Breakfast
Pizzas
Servings: 2
Tex-Mex
Breakfast Bake
Start to Finish:
1 Hour 10 Minutes
Servings: 6
2 teaspoons Dijon or yellow mustard

2 teaspoons mayonnaise or salad dressing
2 Pillsbury Grands! frozen buttermilk or
southern style biscuits (from 25-oz bag)
1
2 teaspoon butter or margarine
2 eggs, beaten
1
4 cup diced cooked ham
1 medium green onion, sliced (1 tablespoon)
2 tablespoons shredded Swiss cheese
2 tablespoons shredded Cheddar cheese
1 Heat oven to 400F. Spray cookie sheet with
2 Place biscuits on microwavable plate.

Microwave uncovered on Medium (50%) 30 to
45 seconds, turning once. (Biscuits should still
be cold for easier handling.) On cookie sheet,
press and stretch each biscuit into 5-inch round.
Bake 6 to 8 minutes or until golden brown.
3 Meanwhile, in 6- to 8-inch nonstick skillet,

melt butter over medium heat. Pour eggs into
skillet; sprinkle with ham. As mixture begins
to set at bottom and side, gently lift cooked
portions with spatula so thin, uncooked portions
can flow to bottom. Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened
throughout but still moist.
4 Spread mustard mixture on each biscuit.

Top evenly with egg mixture; sprinkle with
onion and cheeses. Bake 3 to 4 minutes or
until hot and cheese is melted.
Per Serving (1 pizza): Calories 390; Total Fat
cooking spray. In small bowl, stir mustard and

mayonnaise until smooth; set aside.
1
4
lb bulk lean breakfast sausage

1 can (10 oz) Old El Paso red enchilada
sauce
3 oz queso fresco or farmer cheese,
crumbled (34 cup)
1
3 cup sour cream
4 medium green onions, chopped (14 cup)
1 can (16.3 oz) Pillsbury Grands!
refrigerated flaky biscuits
cheese blend (5 oz)
1
4 cup chopped fresh cilantro
1 Heat oven to 350F. Spray 8-inch square

or 11x7-inch (2-quart) glass baking dish with
cooking spray. In 10-inch skillet, cook sausage
over medium-high heat, stirring frequently, until
no longer pink. Drain on paper towels.
2 In small bowl, mix 14 cup of the enchilada

sauce, the queso fresco, sour cream and
onions; set aside. Pour remaining enchilada
sauce into medium bowl. Separate dough into
8 biscuits; cut each into 8 pieces. Gently stir
dough pieces into enchilada sauce to coat.
Spoon mixture into baking dish; spread evenly.
Sprinkle sausage over biscuit pieces. Spread
sour cream mixture evenly over top.
3 Bake 30 to 35 minutes or until center is set

and edges are deep golden brown. Sprinkle
cheese blend over top. Bake about 10 minutes
longer or until cheese is bubbly. Sprinkle with
cilantro. Let stand 5 minutes before serving.
1 Other Carbohydrate, 112 High-Fat Meat, 212 Fat;
[ time-saving tip ]
Look for packaged
diced cooked ham
near the cooked meats
in the grocery store.
Its a great time-saver!
Vegetable and
Ham Strata
Start to Finish:
5 Hours 25 Minutes
Servings: 8
1 bag (24 oz) Green Giant frozen broccoli,
carrots, cauliflower & cheese-flavored
sauce
6 cups soft bread cubes (about 6 slices
bread)
2 cups diced cooked ham
6 eggs
1 cup milk
cheese blend (8 oz)
1 In 4-quart saucepan, place frozen vegetables

and sauce chips. Cover; cook over medium
heat about 10 minutes, stirring frequently, just
until sauce chips are melted.
2 Lightly grease 13x9-inch (3-quart) glass

baking dish with shortening or cooking spray.
Spread bread cubes over bottom of baking
dish. Sprinkle with ham. In large bowl, beat
eggs and milk; stir in vegetables and cheese
sauce. Pour over ham and bread. Cover;
refrigerate 4 to 24 hours.
3 Heat oven to 350F. Bake strata covered

40 to 50 minutes. Uncover; sprinkle with
cheese. Bake about 10 minutes longer or until
knife inserted in center comes out clean. Let
stand 10 minutes before serving.
Ham n Cheese
Omelet Bake
Start to Finish:
1 Hour 15 Minutes
13x9-inch (3-quart) glass baking dish with

cooking spray. Cut small slit in center of broccoli
and cheese sauce pouch. Microwave on High
3 to 4 minutes, rotating pouch a quarter turn
halfway through cooking time. Set aside to
cool slightly.
Servings: 8
2 Meanwhile, separate dough into 5 biscuits.
Cheddar and Potatoes

Breakfast Bake
Servings: 12
1 Heat oven to 350F. Spray bottom only of
1 box (10 oz) Green Giant frozen broccoli

& cheese-flavored sauce
1 can (10.2 oz) Pillsbury Grands! Flaky
Layers refrigerated original biscuits
10 eggs
112 cups milk
1 teaspoon ground mustard
Salt and pepper, if desired
2 cups diced cooked ham
1 cup shredded Swiss cheese (4 oz)
mushrooms, drained
Cut each biscuit into 8 pieces; arrange evenly

in baking dish.
3 In large bowl, beat eggs, milk, mustard, salt

and pepper with wire whisk until well blended.
Stir in ham, onion, cheeses, mushrooms and
cooked broccoli and cheese sauce. Pour
mixture over biscuit pieces. Press down with
back of spoon, making sure all biscuit pieces
are covered with egg mixture.

deep golden brown and center is set. Let stand

4 cups frozen potatoes OBrien with onions

and peppers (from 28-oz bag), thawed
112 cups shredded reduced-fat Cheddar
cheese (6 oz)
5 slices fully cooked turkey bacon, chopped
1 cup low-fat all-purpose baking mix
3 cups fat-free (skim) milk
1 cup fat-free egg product
1
2 teaspoon pepper

2 In medium bowl, mix potatoes, 1 cup of the

cheese and the bacon. Spread in baking dish.
In same bowl, stir baking mix, milk, egg product
and pepper until blended. Pour over potato
mixture. Sprinkle with remaining 12 cup cheese.

brown around edges and cheese is melted. Let
Per Serving: Calories 140; Total Fat 3.5g (Saturated
1 Very Lean Meat; Carbohydrate Choices: 1
[ variation tip ]
Feel free to substitute
a different kind of
cheese, such as Swiss,
for the Cheddar.
MAIN
DISHES
No matter your mood,
this selection of recipes

will be sure to please
everyone at the table.
Chicken Parmigiana
Servings: 8
8 oz uncooked spaghetti
1 jar (24 oz) marinara sauce
2 tablespoons dry red wine
2 tablespoons chopped fresh basil leaves
2 lb chicken cutlets or 8 boneless skinless
chicken breasts
1
2 teaspoon salt
1
4 teaspoon pepper
2 eggs
2 cups Progresso Italian style panko
crispy bread crumbs
1
4 cup olive oil
112 cups shredded Italian cheese blend (6 oz)
Fresh basil leaves, if desired
1 Heat oven to 450F. Spray 13x9-inch (3-quart)

glass baking dish with cooking spray. Cook and
drain spaghetti as directed on package. Return
to saucepan; cover to keep warm.
2 In small saucepan, heat marinara sauce,

wine and chopped basil leaves over mediumhigh heat. Cook until reduced to 212 cups,
about 5 minutes. Set aside.
3 If using chicken breasts, place each chicken

breast, smooth side down, between pieces of
plastic wrap or waxed paper; gently pound with
flat side of meat mallet or rolling pin until about
1
4 inch thick. Sprinkle chicken with salt and
pepper. In shallow medium bowl, beat eggs
slightly with fork. Place bread crumbs in another
bowl. Dip chicken in egg; coat with crumbs.
4 In 12-inch nonstick skillet, heat 2 tablespoons

of the oil over medium heat. Cook half of
chicken in oil 6 to 8 minutes, turning once,
until golden brown on outside and no longer
pink in center. Remove from skillet to plate;
cover to keep warm. Repeat with remaining
2 tablespoons oil and chicken. Place chicken in
baking dish, overlapping if necessary; sprinkle
with cheese.
5 Bake uncovered 5 minutes or just until

cheese is melted. Place spaghetti and sauce
on plate; add chicken. Garnish with basil.
3 Very Lean Meat, 3 Fat; Carbohydrate Choices: 3
[ technique tip ]
For best results, pound
chicken pieces slightly
to get an even 14-inch
thickness for all pieces.
48 PILLSBURY BEST RECIPES Ever!
Roasted Corn and

Chicken Chowder
Servings: 6
1 bag (10 oz) Cascadian Farm frozen
premium organic sweet corn, thawed
1 large onion, chopped (1 cup)
2 baking potatoes, peeled, cut into 12-inch
cubes
2 cups Progresso chicken broth (from
32-oz carton)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
112 cups half-and-half
1
2 teaspoon salt
1
2 teaspoon pepper
3 cups shredded cooked chicken
3
4 cup chopped drained roasted red bell
peppers (from 7-oz jar)
Chopped fresh cilantro, if desired
1 In 12-inch nonstick skillet, heat corn

over medium-high heat 5 minutes, stirring
occasionally, until lightly browned. Set aside.
2 In 3-quart saucepan, heat oil over mediumhigh heat. Cook onion in oil 5 minutes, stirring
occasionally, until tender. Add potatoes and
broth. Heat to boiling; reduce heat to mediumlow. Cover; simmer 12 minutes or until potatoes
are tender.
3 Meanwhile, in 2-quart saucepan, melt butter

over medium heat. Add flour; cook and stir
1 minute. Gradually stir in half-and-half, salt
and pepper. Cook until thickened. Add sauce
mixture to potato mixture; stir until blended. Stir
in corn, chicken and roasted peppers. Heat to
boiling; reduce heat to low. Simmer 5 minutes.
Sprinkle individual servings with cilantro.
Per Serving (112 cups): Calories 430; Total
[ FLAVOR tip ]
Try using rotisserie
chicken from your
supermarket in this
recipe. Make the
chowder unique
by using a flavored
rotisserie chicken.
Chicken, Mushroom
and Wild Rice Bake
Servings: 6
Layered Chicken
Enchilada Pie
Start to Finish:
1 Hour 15 Minutes
Servings: 6
1 package (11.5 oz) Old El Paso flour
tortillas for burritos (8 tortillas)
2 cups cubed cooked chicken
1
2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey
Jack cheese (8 oz)
drained, rinsed
1 can (19 oz) Old El Paso hot enchilada sauce
1 cup Green Giant Valley Fresh Steamers
Select frozen shoepeg white corn (from
12-oz bag), thawed
1 cup Old El Paso Thick n Chunky salsa
2 medium green onions, thinly sliced
(2 tablespoons)
1 box (6.2 oz) fast-cooking long-grain and

wild rice mix (with seasoning packet)
32-oz carton)
2 tablespoons vegetable oil
2 packages (4 oz each) fresh gourmet blend
mushrooms
1 can (1034 oz) condensed cream of
chicken with herbs soup
3
4 cup milk
1
2 cup sour cream
1 teaspoon chopped fresh thyme leaves
3 cups chopped cooked chicken
1
2 cup sliced almonds, toasted
Cook rice as directed on package, using broth

for liquid. Let stand 5 minutes.
2 Meanwhile, in 12-inch skillet, heat oil over

medium-high heat. Cook mushrooms and onion
in oil 5 minutes or until onion is tender. Stir in
soup, milk, sour cream and thyme until blended.
Stir in chicken and cooked rice. Spoon mixture
into baking dish. Sprinkle with almonds.
3 Bake uncovered 30 minutes or until hot

and bubbly.
1 Vegetable, 3 Very Lean Meat, 3 Fat; Carbohydrate
Choices: 2
[ make-ahead tip ]
Make this dish
ahead through
step 2; cover and
refrigerate. Simply
uncover and bake
when ready to eat.

1 Heat oven to 350F. Spray 11x7-inch (2-quart)

round glass baking dish with cooking spray. Cut
5 of the tortillas in half. Cut remaining 3 tortillas
into 212-inch-wide strips. In large bowl, mix
chicken, rice, 1 cup of the cheese, the beans and
1 cup of the enchilada sauce.
2 In bottom of baking dish, layer 4 tortilla

halves. Top with 14 cup enchilada sauce and half
of the chicken mixture. Top with 2 tortilla halves;
fill in empty spaces with 3 tortilla strips. Spoon
corn over tortillas. Spread salsa over corn. Layer
with 2 tortilla halves and 3 tortilla strips. Top with
remaining chicken mixture. Continue layering
with remaining tortilla halves and strips and
enchilada sauce. Sprinkle with remaining 1 cup
cheese and the onions.
3 Bake uncovered 35 to 45 minutes or until

thoroughly heated and cheese is melted. Let
Per Serving: Calories 570; Total Fat 19g (Saturated Fat
8g); Sodium 1490mg; Total Carbohydrate 66g (Dietary
Fiber 5g); Protein 33g; Exchanges: 312 Starch, 1 Other
Carbohydrate, 3 Lean Meat, 112 Fat; Carbohydrate
Choices: 412
Greek Turkey Burgers

Servings: 4
1
2
cup mayonnaise
cup chopped drained roasted red bell
peppers (from 7-oz jar)
1
2 teaspoon smoked paprika
1 lb ground turkey
3 tablespoons olive tapenade
4 burger buns, split, toasted
4 leaves romaine lettuce
1 English cucumber, cut diagonally into
long slices
1
1
3
1 In small bowl, mix mayonnaise, roasted

peppers, garlic and paprika. Cover; refrigerate
until serving time.
2 In large bowl, mix turkey and tapenade

(do not overmix). Shape mixture into 4 patties,
about 12 inch thick.
3 In 12-inch skillet, heat oil over medium-high

heat. Cook patties in oil 12 to 14 minutes,
turning once, until thermometer inserted in
center of patties reads 165F.
4 On each bun bottom, spread 1 tablespoon

mayonnaise mixture; top with lettuce, cucumber
slices and burgers. Spoon remaining mayonnaise
mixture over burgers; top with cheese. Cover
with bun tops.
Mini Chicken Pot Pies

Start to Finish:
1 Hour 40 Minutes
Servings: 8
1
2
cup butter
2 medium leeks, sliced
1
2
cup all-purpose flour

32-oz carton)
3 cups chopped cooked chicken
112 cups frozen diced hash brown potatoes
with onions and bell peppers
1 cup julienne carrots
1
3 cup chopped fresh Italian (flat-leaf)
parsley
1
2
1
2
teaspoon salt
teaspoon freshly ground pepper

1 package (17.3 oz) frozen puff pastry
sheets, thawed
1 egg, beaten
1 Heat oven to 375F. Lightly spray 8 (8-oz)

individual baking dishes (ramekins) with cooking
spray. Place ramekins on cookie sheet.
2 In 3-quart saucepan, melt butter over

medium heat. Add leeks and cook 3 minutes
or until tender. Sprinkle with flour; cook, stirring
constantly, 3 minutes. Stir in chicken broth. Heat
to boiling. Stir in chicken, potatoes, carrots,
parsley, salt and pepper. Remove from heat.
3 On lightly floured surface, cut 8 (4-inch)

circles from puff pastry.
4 Divide chicken mixture evenly among

ramekins. Top each ramekin with puff pastry
and crimp edges. Brush with beaten egg.
5 Bake on lower oven rack 55 to 60 minutes

or until browned. Let stand 15 minutes before
serving.
Per ServinG: Calories 514; Total Fat 31g (Saturated
Choices: 2
52 PILLSBURY BEST RECIPES evER!
Per Serving (1 burger): Calories 630; Total

Exchanges: 2 Starch, 1 Vegetable, 3 Medium-Fat Meat,
[ serving tip ]
To add color and
an extra punch of
flavor, top burgers
with roasted red bell
pepper slices before
topping with the feta.
Steaks with
Balsamic Onions
and Gorgonzola
Servings: 4
4 beef tenderloin steaks (6 oz each)
1
2 teaspoon kosher (coarse) salt
1 medium red onion, sliced (1 cup)
2
3 cup balsamic vinegar
2 oz Gorgonzola cheese, crumbled (12 cup)
1 In large skillet, heat 1 tablespoon of the oil

over medium-high heat. Sprinkle steaks with
3
4 teaspoon of the pepper and the salt. Add
steaks to skillet; cook 6 to 8 minutes, turning
once, until of desired doneness. Remove steaks
to plate; cover to keep warm.
2 In same skillet, heat remaining 1 tablespoon

oil over medium-high heat. Cook onion in oil
4 minutes, stirring frequently, until tender. Stir in
vinegar and remaining 14 teaspoon pepper; cook
3 minutes or until liquid is reduced to 12 cup.
3 Spoon 2 tablespoons balsamic onion

mixture over each steak; sprinkle each with
2 tablespoons cheese.
Per Serving (1 steak with topping): Calories 383;
Exchanges: 12 Vegetable, 12 Other Carbohydrate,
5 Lean Meat, 1 Fat; Carbohydrate Choices: 12
54 PILLSBURY BEST HALLOWEEN
[ ingredient tip ]
We prefer the nice
large chunks of
cheese that you get
when you buy
a wedge and crumble
it yourself. Crumbled
cheese in a tub is
sometimes too finely
crumbled.
Bean and Barley Soup

Servings: 5
1 box (9 oz) Green Giant Simply Steam

frozen baby lima beans
3 cups water
2 tablespoons chopped fresh cilantro
or parsley
1 In 4-quart Dutch oven, heat oil over medium
Italian Pasta Bake
1 tablespoon canola oil

2 small onions, sliced
1 teaspoon ground cumin
1
2 cup uncooked quick-cooking barley
1 can (15 oz) Progresso garbanzo beans
(chick peas), undrained
drained and rinsed
1 can (14.5 oz) Muir Glen organic stewed
tomatoes, undrained
heat. Cook onions, garlic and cumin in oil about

3 minutes, stirring occasionally, until onions are
crisp-tender.
2 Stir in remaining ingredients except cilantro.

Heat to boiling; reduce heat to low. Cover;
simmer about 10 minutes or until lima beans
are tender. Stir in cilantro.
1 Vegetable; Carbohydrate Choices: 512

Servings: 4
112 cups uncooked mostaccioli or
penne pasta
1
2 lb bulk Italian pork sausage
1 medium onion, chopped (12 cup)
1 medium stalk celery, sliced (12 cup)
1 small zucchini, quartered lengthwise,
sliced (1 cup)
1 can (15 oz) Muir Glen organic tomato
sauce
1 can (14.5 oz) diced tomatoes with
basil, garlic and oregano, undrained
mushrooms, drained
1

Cook and drain pasta as directed on package,
using minimum cook time.
2 Meanwhile, in 12-inch nonstick skillet, cook

sausage and onion over medium-high heat 5 to
7 minutes, stirring occasionally, until sausage is
no longer pink and onion is tender; drain. Stir in
celery, zucchini, tomato sauce, tomatoes and
mushrooms. Heat to boiling; reduce heat. Cook
5 to 10 minutes. Remove from heat.
3 Add cooked pasta to sausage mixture; stir

gently to mix. Pour into baking dish. Spray
sheet of foil with cooking spray; place sprayed
side down on baking dish and seal tightly.
4 Bake 15 minutes. Remove foil; sprinkle

cheese over casserole. Bake uncovered 5 to
10 minutes longer or until bubbly and cheese
is melted.
1 Other Carbohydrate, 112 Vegetable, 112 High-Fat
Meat; Carbohydrate Choices: 312
Meatball Stroganoff
Biscuit Casserole
Servings: 4
1 box (12 oz) frozen cooked Swedish-style
meatballs (24 meatballs)
1 jar (12 oz) beef gravy
mushrooms, drained
1
2 cup frozen pearl onions, thawed
1
2 cup sour cream
2 teaspoons Worcestershire sauce
4 Pillsbury Grands! frozen buttermilk
biscuits (from 4-lb 11-oz bag)
1 tablespoon chopped fresh parsley,
if desired

2 In medium microwavable bowl, microwave

meatballs on Medium (50%) 2 to 4 minutes or
until thawed. In 2-quart saucepan, mix meatballs,
gravy, mushrooms, onions, sour cream and
Worcestershire sauce. Cook over medium-high
heat 5 to 8 minutes, stirring frequently, until
mixture is bubbly and thoroughly heated.
3 Pour mixture into baking dish. Arrange

frozen biscuits over top.
4 Bake 25 to 30 minutes or until biscuits

are deep golden brown and filling is bubbly.
Sprinkle individual servings with parsley.
Beef and Bean

Taco Casserole
Servings: 5
1 lb lean (at least 80%) ground beef
1 can (16 oz) Old El Paso refried beans
1 jar (16 oz) Old El Paso Thick n
Chunky salsa
1 package (1 oz) Old El Paso 40%
less-sodium taco seasoning mix
212 cups coarsely broken tortilla chips
1 medium green bell pepper, chopped
(1 cup)
4 medium green onions, sliced (14 cup)
2 medium tomatoes, chopped (112 cups)
1 cup shredded Cheddar or Monterey
Jack cheese (4 oz)
1
4
cup sliced ripe olives

1 cup shredded lettuce
1 Heat oven to 350F. In 12-inch skillet, cook

beef over medium-high heat 5 to 7 minutes,
stirring occasionally, until thoroughly cooked;
drain. Stir in refried beans, salsa and taco
seasoning mix. Reduce heat to medium. Heat
to boiling, stirring occasionally.
2 In ungreased 2-quart casserole, place 2 cups

of the broken tortilla chips. Top evenly with beef
mixture. Sprinkle with bell pepper, onions, 1 cup
of the tomatoes, the cheese and olives.
bubbly and cheese is melted. Top with lettuce,
remaining 12 cup tomatoes and remaining
1
2 cup tortilla chips.
1
Per Serving (1 2 cups): Calories 510; Total Fat 24g
1
Exchanges: 2 Starch, 2 Other Carbohydrate,
1 Vegetable, 3 Medium-Fat Meat, 112 Fat;
56 PILLSBURY BEST RECIPES Ever!

1
1
2 Other Carbohydrate, 3 Lean Meat, 3 2 Fat;
Grilled Herb Pork

Tenderloin
1 teaspoon honey
1 teaspoon Sriracha sauce
1 pork tenderloin (112 lb)
1 In small bowl, mix soy sauce, oil, chopped
Start to Finish:
4 Hours 30 Minutes
Servings: 6
1
4
cup reduced-sodium soy sauce

2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
Cover; let stand 3 minutes before slicing.

Garnish with thyme and oregano sprigs.
thyme and oregano, garlic, honey and Sriracha

sauce until well blended. Pour into large
resealable food-storage plastic bag. Add pork;
refrigerate at least 4 hours or up to 24 hours to
marinate, turning occasionally.
2 Heat gas or charcoal grill. Remove pork from

marinade; discard marinade. Place pork on grill
over medium-high heat. Cover grill; cook 18 to
20 minutes, turning several times, until meat
thermometer inserted in center reads 145F.

Fat 1g); Sodium 268mg; Total Carbohydrate 2g (Dietary
Fiber 0g); Protein 24g; Exchanges: 312 Very Lean Meat,
1
[ variation tip ]
This simple marinade
would also be great
with chicken, steaks or
pork chops on the grill.
Smoky Pork and

Pinto Bean Chili
Servings: 6
1 tablespoon vegetable oil
2 packages (8 oz each) refrigerated
prechopped onion, celery and bell pepper
2 jalapeo chiles, seeded, chopped
1 lb pulled smoked pork
1 can (28 oz) Muir Glen fire roasted
whole tomatoes, undrained
2 cans (16 oz each) pinto beans,
drained, rinsed
1 can (15 oz) seasoned diced tomato
sauce for chili
1 cup Progresso beef-flavored broth

(from 32-oz carton)
112 teaspoons chili powder
1 teaspoon salt
1
2 teaspoon ground cumin
1 In 5-quart Dutch oven, heat oil over mediumhigh heat. Cook chopped vegetables and chiles
in oil 8 to 10 minutes, stirring occasionally, until
tender. Stir in remaining ingredients.
2 Heat to boiling; reduce heat. Cover;
simmer 15 minutes, stirring occasionally,
until thoroughly heated.
Per Serving (112 cups): Calories 416; Total
Carbohydrate 34g (Dietary Fiber 9g); Protein 25.5g;
Exchanges: 2 Starch, 1 Vegetable, 212 Medium-Fat
58 PILLSBURY BEST RECIPES 2011
[ serving tip ]
Serve this hearty
chili with fresh
cilantro, tortilla
chips, lime wedges
and shredded pepper
Jack cheese.
Barbecue Pork Pizza
1 Heat oven to 425F. Spray 15x10-inch or
Cook red onion in oil 5 to 8 minutes, stirring

occasionally, until tender. Remove from heat;
set aside.
Servings: 6
1 medium red onion, halved lengthwise,
sliced
1 can (11 oz) Pillsbury refrigerated thin
pizza crust
3
4 cup barbecue sauce
2 cups shredded barbecue pork (34 lb)
112 cups shredded Monterey Jack cheese
(6 oz)
Chopped fresh cilantro, if desired
Chopped green onions, if desired
larger cookie sheet with cooking spray.
3 Unroll dough on cookie sheet; starting

at center, press out dough into 15x10-inch
rectangle. Spread barbecue sauce evenly over
dough. Top with red onion, pork and cheeses.
[ ingredient tip ]
Purchase pulled pork
from your favorite
barbecue restaurant
and use the restaurants
barbecue sauce as the
base for this pizza.
4 Bake 15 to 16 minutes or until crust is

golden brown and cheese is melted. Sprinkle
with cilantro and green onions.
Per Serving (1 square): Calories 462; Total
Exchanges: 2 Starch, 112 Other Carbohydrate, 212
Medium-Fat Meat, 112 Fat; Carbohydrate Choices: 312
Crispy Fish Tacos

Servings: 10
Sauce
1
2 cup sour cream
1
2 teaspoons grated lime peel
1
4 teaspoon salt
1 large jalapeo chile, seeded, finely
chopped
Tacos
1 package (18.2 oz) frozen beer-battered
fish fillets
2 cups packed angel hair coleslaw (from
10-oz bag)
1
10 soft corn tortillas (6 inch), heated as
directed on package
1 large ripe mango, seed removed, peeled
and chopped
Lime wedges
1 Heat oven to 425F. In small bowl, mix all

sauce ingredients. Refrigerate until serving time.
2 Bake fish as directed on package. Cool

slightly.
3 In medium bowl, toss coleslaw and

cilantro. Place 1 fish fillet on each tortilla;
top evenly with coleslaw mixture and mango.
Drizzle with sauce. Squeeze lime over each
taco before serving.
Per Serving (1 taco): Calories 253; Total
Creamy TomatoPesto Shrimp Capellini
1 Cook and drain pasta as directed on
2 Meanwhile, in 12-inch nonstick skillet, melt

Servings: 6
Easy Shrimp Stir-Fry

Servings: 4
8 oz uncooked angel hair (capellini) pasta

3 tablespoons unsalted butter
1 lb uncooked medium shrimp (thawed
if frozen), peeled (tail shells removed),
deveined
1 can (14.5 oz) Muir Glen organic fire
roasted diced tomatoes, undrained
3
1
2 cup refrigerated basil pesto
1
6 tablespoons shredded or grated
Parmesan cheese
Fresh basil leaves
package. Return to saucepan; cover to

keep warm.
butter over medium-high heat. Cook shrimp and
garlic in butter 3 to 4 minutes, stirring frequently,
until shrimp are pink. Remove shrimp from
skillet; cover to keep warm.
3 Add tomatoes, whipping cream, pesto and

salt to skillet; mix well. Heat to boiling; reduce
heat to medium-low. Simmer 8 to 10 minutes,
stirring frequently, until sauce is thickened.
Remove from heat; stir in shrimp.
4 Serve shrimp mixture with pasta. Garnish

with cheese and basil.
1
2 Vegetable, 2 Medium-Fat Meat, 4 Fat; Carbohydrate
Choices: 212
1 lb uncooked medium shrimp (thawed

if frozen), peeled (tail shells removed),
deveined
1 teaspoon grated gingerroot
1
4 teaspoon salt
1
2 teaspoon pepper
2 tablespoons sesame oil
1 package (12 oz) fresh stir-fry vegetables
3 tablespoons teriyaki sauce
1 cup vegetable broth (from 32-oz carton)
2 tablespoons cornstarch
Hot cooked white rice, if desired
1 In medium bowl, toss shrimp with garlic,

gingerroot, salt and pepper.
2 In 12-inch nonstick skillet or wok, heat oil

over medium-high heat. Add vegetables; cook
and stir 4 minutes or until crisp-tender. Add
shrimp; cook and stir 3 minutes or until shrimp
are pink.
3 In small bowl, mix teriyaki sauce, broth and

cornstarch. Add to shrimp mixture in skillet;
cook 1 minute or until sauce boils and thickens
slightly. Serve over rice.
Choices: 1
[ serving tip ]
Sprinkle stir-fry
with toasted sesame
seed and sliced
green onions just
before serving.
Ratatouille Baked Ziti

Servings: 11
1 package (16 oz) ziti
2 cups cubed (1 inch) unpeeled eggplant
112 cups sliced zucchini
112 cups sliced yellow summer squash
1
4 teaspoon salt
1 jar (7 oz) roasted red bell peppers,
drained, chopped
2 jars (24 oz each) tomato and basil
pasta sauce
2 cups shredded mozzarella cheese (8 oz)

Chopped fresh basil leaves, if desired
1 Heat oven to 350F. Spray 3-quart

casserole with cooking spray. In large Dutch
oven, cook and drain pasta as directed on
package, using minimum cook time. Return
pasta to Dutch oven.
2 Meanwhile, in 12-inch skillet, heat oil over

medium-high heat. Add garlic; cook and stir
30 seconds. Add eggplant, zucchini, yellow
squash and salt; cook 8 minutes, stirring
frequently, until tender. Add roasted peppers;
cook 2 minutes or until thoroughly heated.
3 Add vegetables and pasta sauce to pasta

in Dutch oven; mix well. Spoon into casserole.
Sprinkle with cheeses.
4 Bake uncovered 30 minutes or until bubbly

around edges and cheese is melted. Garnish
with basil.
Per Serving (1 cup): Calories 342; Total
[ ingredient tip ]
Pick any tubular
pasta like penne for
this recipe so that
the sauce will cling
to its ridges.
Artichoke Heart Pizza

PreP Time: 25 minuTes
sTarT To Finish: 45 minuTes
servings: 8
Italian Zucchini
Crescent Pie
PreP Time: 30 minuTes
sTarT To Finish:
1 hour 5 minuTes
1 Heat oven to 400F. Spray 12-inch pizza

pan or 13x9-inch pan with cooking spray.
Unroll dough on pan; starting from center,
press out dough to edge of pan. Bake 10
to 12 minutes or until light golden brown.
2 Meanwhile, in 10-inch skillet, melt butter

classic pizza crust
1
4 cup butter
1 large onion, thinly sliced
1 container (6.5 oz) garlic-and-herbs
spreadable cheese
1
4 cup sliced sun-dried tomatoes in oil,
well drained
2 jars (6 to 7 oz each) marinated artichoke
hearts, well drained, coarsely chopped
2 tablespoons finely chopped fresh parsley
3 tablespoons grated Parmesan cheese
over medium heat. Cook onion in butter 10 to

15 minutes, stirring occasionally, until deep
golden brown. Remove from heat; set aside.
3 Spread garlic-and-herbs cheese over

partially baked crust. Top with onion, tomatoes
and artichoke hearts.
4 Bake 6 to 11 minutes or until crust is golden

brown. Sprinkle with parsley and Parmesan
cheese. Bake 3 minutes longer. Let stand
5 minutes before cutting.
Per Serving (1 slice): Calories 300; Total
exchanges: 112 Starch, 12 Other Carbohydrate,
1
servings: 6
4 cups thinly sliced zucchini
2 tablespoons parsley flakes
1
2 teaspoon salt
1
2 teaspoon pepper
1
4 teaspoon garlic powder
1
4 teaspoon dried basil leaves
1
4 teaspoon dried oregano leaves
2 eggs, well beaten
2 cups shredded Muenster or mozzarella
cheese (8 oz)
1 can (8 oz) Pillsbury refrigerated
crescent dinner rolls
2 teaspoons prepared mustard
1 Heat oven to 375F. In 12-inch skillet, melt

butter over medium-high heat. Cook zucchini
and onion in butter 6 to 8 minutes or until tender,
stirring occasionally. Stir in parsley flakes, salt,
pepper, garlic powder, basil and oregano.
2 In large bowl, mix eggs and cheese. Add

cooked vegetable mixture; stir gently to mix.
3 Separate dough into 8 triangles. Place in

ungreased 11-inch quiche dish, 10-inch pie
plate or 12x8-inch (2-quart) glass baking dish;
press over bottom and up side to form crust.
Firmly press perforations to seal. Spread crust
with mustard. Pour egg mixture evenly into
crust-lined dish.
4 Bake 22 to 25 minutes or until knife inserted

near center comes out clean. If necessary,
cover crust edge with strips of foil during last
10 minutes of baking to prevent excessive
browning. Let stand 10 minutes before serving.
(Dietary Fiber 2g); Protein 15g; exchanges: 112 Starch,
BEST RECIPES EvER! PILLSBURY 63
SIDES &
SALADS
Complement any
main dish with these

fresh salads and sides.
Greek Chopped Salad
Servings: 6
6 cups lightly packed coarsely chopped
romaine lettuce
112 cups grape tomatoes, halved
3
4 cup coarsely chopped English (seedless)
cucumber
1
2 cup chopped green bell pepper
1
2 cup chopped red bell pepper
1
2 cup pitted ripe or kalamata olives,
coarsely chopped
1
4 cup chopped red onion
2 tablespoons chopped fresh parsley
3
4
cup crumbled feta cheese (3 oz)

cup Greek vinaigrette dressing
3 tablespoons pine nuts, toasted
1
2
1 In large bowl, mix all ingredients except

dressing and pine nuts; drizzle with dressing
and toss until coated. Divide salad among
6 bowls; sprinkle with pine nuts.
(Dietary Fiber 2g); Protein 5g; Exchanges: 2 Vegetable,
1
1
1
2 High-Fat Meat, 3 2 Fat; Carbohydrate Choices: 2
[ variation tip ]
Add chopped deli
rotisserie chicken
to make this
a main-dish salad.
Apple-Walnut Salad
Servings: 7
1 large Granny Smith apple, chopped
(134 cups)
1 large Gala apple, chopped (134 cups)
1
2 cup golden raisins
1
2 cup plain yogurt
1 tablespoon sugar
1 tablespoon fresh orange juice
1
2 cup chopped walnuts, toasted
1 In large bowl, mix apples and raisins. In

small bowl, mix yogurt, sugar and orange juice.
Pour over apple mixture and stir to coat. Serve
or refrigerate. Stir in walnuts just before serving.
Exchanges: 112 Fruit, 12 High-Fat Meat; Carbohydrate
Choices: 112
[ Variation tip ]
Orange-flavored or
regular sweetened
dried cranberries
can be substituted
for the raisins.
[ storage tip ]
Shelled walnuts
can be refrigerated,
tightly covered,
up to 6 months
or frozen up to
1 year. Theres no
need to thaw them
before chopping
and toasting.
Chicken Caesar Salad

with Parmesan Crisps
1 Heat oven to 375F. Line cookie sheet with
cooking parchment paper. Drop cheese by

tablespoonfuls 1 inch apart onto cookie sheet.
Bake 8 to 10 minutes or until melted and lightly
browned. Cool completely.
2 In large bowl, mix lettuce and chicken;
Servings: 2
drizzle with dressing and toss gently. Divide

salad between 2 plates. Sprinkle with chives.
Top with cheese crisps.
3
4
cup freshly grated Parmesan cheese

(3 oz)
6 cups lightly packed torn romaine lettuce
2 cups shredded cooked chicken
1
4 cup creamy Caesar dressing
[ technique tip ]
Look for cooking
parchment paper
near the waxed
paper and other
paper products at
the grocery store.

5 Very Lean Meat, 112 High-Fat Meat, 2 Fat;
BEST RECIPES 2011 PILLSBURY 67
[ MAKE-AHEAD tip ]
Prepare this potato
salad a day ahead;
cover and refrigerate.
Just before serving,
moisten with 1 to
2 tablespoons milk,
if necessary.
Fresh Dill-Yogurt
Potato Salad
Start to Finish:
1 Hour 30 Minutes
Servings: 8
Salad
4 unpeeled medium red potatoes
(about 112 lb), cubed
1
3 cup sliced celery
1
4 cup chopped red onion
3
4 teaspoon salt
1
Dressing
1 container (6 oz) Yoplait Greek Fat
Free plain yogurt
2 tablespoons chopped fresh dill weed
1 tablespoon honey mustard
1 In 3-quart saucepan, place potatoes. Add

enough water just to cover. Heat to boiling;
reduce heat to low. Cover; simmer 5 to 8
minutes or just until potatoes are tender when
pierced with fork. Drain; rinse with cold water
until cool.
2 In large bowl, mix potatoes and remaining
Refreshing Ginger
Fruit Salad
Start to Finish:
1 Hour 20 Minutes
Servings: 8
1
3
cup ginger ale

1 tablespoon honey or packed light
brown sugar
1
2 teaspoon grated lime peel
2 teaspoons fresh lime juice
2 nectarines, sliced
1
2 cup seedless green grapes, halved
1
2 cup seedless red grapes, halved
1
2 cup fresh raspberries
1
2 cup fresh blackberries
1 In large bowl, mix ginger ale, honey, lime

peel and lime juice.
2 Add remaining ingredients; stir gently to

combine. Cover; refrigerate at least 1 hour
before serving.
Exchanges: 1 Fruit; Carbohydrate Choices: 1
[ Technique tip ]
Grate only the
thin, colored layer
of the lime peel,
not the bitter
white pith. Use the
fine-holed side of a
four-sided grater.
salad ingredients. In small bowl, mix dressing

ingredients. Pour dressing over salad; mix
gently. Refrigerate at least 1 hour before serving.
Exchanges: 1 Starch, 12 Vegetable; Carbohydrate
Choices: 1
Berry-Pecan
Green Salad
Servings: 6
Sugared Pecans
1 tablespoon butter or margarine
2 tablespoons sugar
1 tablespoon orange juice
1
1
1 cup pecan halves
Salad
6 cups mesclun greens or baby spinach
1 cup sliced fresh strawberries
1
4
cup chopped fresh mint leaves or Italian

(flat-leaf) parsley
1
1
2 small red onion, very thinly sliced ( 2 cup)
Dressing
1
4 cup olive oil
2 tablespoons balsamic or raspberry vinegar
112 teaspoons sugar
1
8 teaspoon salt
1
8 teaspoon pepper
1 Heat oven to 325F. Spray cookie sheet

with cooking spray.
2 In 10-inch skillet, melt butter over medium

heat. Stir in 2 tablespoons sugar, the orange
juice, cinnamon and red pepper; cook over
medium heat 30 seconds or until blended. Stir
in pecans, tossing to coat completely. Remove
from heat; spread pecans on cookie sheet.
3 Bake 15 minutes, stirring once or twice.

Cool completely.
4 In salad bowl, toss greens, strawberries,

mint, bacon and onion. In 1-cup glass
measuring cup, mix dressing ingredients
with wire whisk. Just before serving, drizzle
dressing over salad and toss to coat. Sprinkle
with sugared pecans.
1
1
2 Other Carbohydrate, 2 High-Fat Meat, 5 Fat;
[ variation tip ]
In winter months,
substitute a sectioned
navel orange for the
strawberries in this salad
and use the parsley.
Greek-Style
Green Beans
Servings: 4
1 lb fresh green beans, trimmed
1 cup grape tomatoes, halved
1 tablespoon chopped fresh oregano leaves
1
4 teaspoon salt
1
4
1
2
teaspoon coarse ground black pepper

cup crumbled feta cheese (2 oz)
1 In 4-quart saucepan, place steamer basket.

Add 1 cup water; heat to boiling. Add green
beans to basket. Cover; cook 4 to 5 minutes or
until crisp-tender.
[ serving tip ]
Try these
Greek-inspired
beans alongside
grilled steak, chicken
or lamb chops.
Add green beans, tomatoes, oregano, salt and

pepper. Cook 30 to 60 seconds or just until
tomatoes are heated. Sprinkle with cheese.
Jalapeo-Corn Saut
Servings: 6
1
4
cup butter or margarine

4 cups fresh whole kernel corn
2 jalapeo chiles, seeded, very finely
chopped
1
2 teaspoon salt
1 In 12-inch skillet, heat butter over mediumhigh heat until sizzling. Add remaining ingredients;
cook 8 minutes, stirring occasionally, until corn
is tender. Serve warm.

Exchanges: 112 Starch, 112 Fat; Carbohydrate
Choices: 112
[ INGREDIENT tip ]
Youll most likely
need about 8 large
ears of corn to get
4 cups of kernels.
[ technique tip ]
When seeding and
chopping jalapeos
and other hot chile
peppers, its a good
idea to wear rubber
or plastic gloves.
The capsaicin in the
peppers can irritate
skin and eyes.
Broccoli and
Squash Medley
Servings: 14
2 bags (12 oz each) Green Giant Valley
Fresh Steamers frozen broccoli cuts
2 cups cubed (12 inch) peeled butternut
squash (112 lb)
1
2 cup orange juice
1
4 cup butter or margarine, melted
1
2 cup sweetened dried cranberries
1
2
cup finely chopped pecans, toasted

1 tablespoon grated orange peel
1 teaspoon salt
1 Cook broccoli as directed on bag.

2 Meanwhile, in 12-inch skillet, cook squash
in orange juice over medium-low heat 8 to 10
minutes, stirring frequently, until tender but firm.
3 Stir in broccoli, butter, cranberries,
[ variation tip ]
Use your favorite
nut instead of pecans,
and swap out the
cranberries for raisins,
golden raisins or even
chopped dried apricots.
pecans, orange peel and salt; toss to coat.

Serve immediately.
Buttercup Squash
Casserole
Start to Finish:
1 Hour 25 Minutes
Scoop squash pulp from peel; place in medium

bowl. Discard peel. Add brown sugar, salt,
cinnamon, 14 teaspoon nutmeg and the butter
to squash. Mix with potato masher or fork until
well blended. Spoon into casserole. Sprinkle
with chives and 18 teaspoon nutmeg.
Servings: 4
3 Bake uncovered 20 to 25 minutes or until hot.
1 medium buttercup squash (about 212 lb)

2 tablespoons packed brown sugar
1
4 teaspoon salt
1
1
4 teaspoon ground nutmeg
1 tablespoon chopped fresh chives
1
8 teaspoon ground nutmeg, if desired
1 Heat oven to 350F. Cut squash into

quarters; remove seeds. In ungreased shallow
baking pan, place squash pieces, cut sides
down. Bake uncovered 45 to 50 minutes or
until tender. Cool slightly.

[ storage tip ]
Store fresh chives
in a glass of water
in the refrigerator
up to 1 week. Use
kitchen scissors
to cut chives to
the desired length.
Baked Risotto
with Spinach
Servings: 8
112 cups uncooked short-grain Arborio rice
two 32-oz cartons)
1 box (9 oz) Green Giant frozen chopped
spinach, cooked, squeezed to drain
1 cup grated Parmesan cheese
1
1
3
1
3 cup pine nuts, toasted

In baking dish, stir rice and broth until blended.
2 Bake uncovered 45 minutes, stirring

once, until most of liquid is absorbed and rice
is tender.
3 Stir in cooked spinach, Parmesan cheese,

butter, salt, pepper and feta cheese. Sprinkle
with pine nuts. Serve immediately.

[ cooking tip ]
This side-dish casserole
is an easy way to make
creamy risotto without
having to stand at the
stove in order to add the
broth and stir the rice.
Cheddar-Potato
Corn Cakes
Servings: 18
1 bag (20 oz) refrigerated cooked shredded
hash brown potatoes
1 can (11 oz) Green Giant Mexicorn
whole kernel corn with red and green
peppers, drained
4 oz sharp white Cheddar cheese,
shredded (1 cup)
4 medium green onions, sliced (14 cup)
3 tablespoons yellow cornmeal
1
2 teaspoon salt
1
4 teaspoon pepper
3 eggs, beaten
1
4 cup canola oil
1 In large bowl, mix all ingredients except oil

until well blended.
2 In 12-inch nonstick skillet or griddle, heat

1 tablespoon of the oil over medium-high heat.
For each corn cake, spoon 14 cup batter onto
hot skillet; spread to 3 inches in diameter. Cook
4 to 6 minutes, turning once, until browned.
Add remaining oil as needed. Serve warm.
Per Serving (1 corn cake): Calories 98; Total
Fat 4.5g (Saturated Fat 1.5g); Sodium 187mg; Total
Carbohydrate 11g (Dietary Fiber 1g); Protein 3.5g;
Cheesy Vegetable
Risotto
Servings: 8
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 cup uncooked short-grain Arborio rice
1 carton (32 oz) Progresso reduced-sodium
chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant Valley Fresh
Steamers frozen broccoli, cauliflower,
carrots & cheese-flavored sauce
1
2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley
1
4 teaspoon coarse ground black pepper
1 In 10-inch nonstick skillet, heat butter and

oil over medium-high heat until butter is melted.
Add onion and garlic; cook 3 to 4 minutes,
stirring frequently, until onion is tender.
2 Stir in rice. Cook, stirring occasionally, until

edges of kernels are translucent. Stir in 12 cup
of the broth. Cook 2 to 3 minutes, stirring
constantly, until broth is absorbed.
3 Reduce heat to medium. Stir in 112 cups

broth; cook uncovered about 5 minutes,
stirring frequently, until broth is absorbed. Stir
in another 1 cup broth; cook uncovered about
5 minutes longer, stirring frequently, until broth
is absorbed.
4 Stir in remaining 1 cup broth. Cook about

8 minutes, stirring frequently, until rice is tender
and mixture is creamy.
5 Meanwhile, cook frozen vegetables as

directed on bag. Stir vegetables, Parmesan
cheese, parsley and pepper into rice mixture.
Exchanges: 112 Starch, 1 Vegetable, 1 Fat;
[ INGREDIENT tip ]
No fresh parsley?
Toss in 2 teaspoons
of parsley flakes or
dried basil leaves.
[ SERVING tip ]
Top the corn
cakes with a dollop
of sour cream
and salsa to add a
southwestern flair.
Seeded HoneyMustard Biscuits
1 Heat oven to 375F. Spray 8-inch round
2 Separate dough into 10 biscuits. Place in
cake pan with cooking spray. In small bowl,

mix butter and honey mustard.
pan. Brush with butter mixture; sprinkle with

sesame seed and poppy seed.
Servings: 10

brown. Serve warm.
2 tablespoons butter, melted

1 tablespoon sweet honey mustard
buttermilk biscuits
1 teaspoon sesame seed
1
4 teaspoon poppy seed
Per Serving (1 biscuit): Calories 80; Total

[ flavor tip ]
Feel free to sprinkle
other seasonings,
such as dried herbs
or salt, on top of
these biscuits.
Easy Garlic-Sage
Pommes Frites
Servings: 6
1
2
bag (28-oz size) frozen shoestring

French-fried potatoes (312 cups)
Cooking spray
2 teaspoons garlic olive oil
1 teaspoon garlic salt
1
2 tablespoons chopped fresh sage leaves
1
4 cup shredded Parmesan cheese
1 Heat oven to 475F. Heat 18x13-inch halfsheet pan in oven 10 minutes. Spray pan with
cooking spray.
2 Meanwhile, in large bowl, place potatoes;

spray with cooking spray. Add oil, garlic salt,
pepper and sage; toss to coat. Arrange
potatoes in single layer in hot pan.
3 Bake 15 minutes, stirring once halfway

through baking, or until golden and crisp.
Per Serving (about 12 cup): Calories 144; Total
[ technique tip ]
Preheating the
half-sheet pan
results in crisp fries.
[ serving tip ]
Line tall glasses with
cooking parchment
paper and fill with
hot fries for a fun
presentation. Or look
for wire baskets for
serving the fries like
some restaurants do.
Sweet Potato Gratin

Start to Finish:
1 Hour 15 Minutes
Servings: 6
4 medium sweet potatoes (2 lb), peeled,
very thinly sliced
1
2 cup freshly shredded Parmesan cheese
(2 oz)
1
2 cup shredded smoked Gouda cheese
(2 oz)
2 cups whipping cream
1 teaspoon salt
1
1 Heat oven to 400F. Spray 2-quart gratin

dish or 3-quart casserole with cooking spray.
2 Arrange half of the sweet potatoes

overlapping in dish. Sprinkle with 14 cup of
each cheese; repeat layers. In small bowl,
mix whipping cream, salt and red pepper.
Pour mixture over potatoes.
3 Cover dish with foil; bake 20 minutes.

Remove foil; bake uncovered 25 minutes
longer or until potatoes are tender and top
is browned. Sprinkle with bacon. Let the
gratin stand 15 minutes before slicing.
[ ingredient tip ]
Select sweet potatoes
with tight, unwrinkled
skins and without
bruises. Do not store
them in the refrigerator
unless theyre cooked.
Browned Butter
Mashed Potatoes
1 Heat oven to 400F. Cut top off garlic bulb;
Start to Finish:
1 Hour 5 Minutes
place bulb on piece of foil. Drizzle exposed top

end of bulb with oil; sprinkle with 14 teaspoon
each of the salt and the pepper. Wrap garlic in
foil. Bake 50 to 55 minutes or until roasted.
Unwrap and squeeze softened garlic into small
bowl; mash with fork.
Servings: 8
2 Meanwhile, in 2-quart saucepan, melt butter
1 large bulb garlic

1 teaspoon salt
3
1
2 cup butter
3 lb Yukon Gold potatoes, peeled, cut
into 2-inch chunks
1 cup milk
Freshly grated Parmesan cheese,
if desired
Chopped fresh chives, if desired
over medium heat, stirring frequently. Cook

2 to 5 minutes longer, stirring often, until butter
stops foaming and browned bits form at bottom
of pan. Remove from heat. Cool. Stir garlic into
cooled butter.
3 In 3-quart saucepan, place potatoes and

enough water to cover. Heat to boiling; reduce
heat to medium. Cover loosely; boil gently 15 to
20 minutes or until potatoes break apart easily
when pierced with fork. Drain well and return
to saucepan.
from sticking and burning. Add browned

butter; mash gently with potato masher.
Remove from heat. Add milk and remaining
3
1
4 teaspoon salt and 2 teaspoon pepper.
Mash until potatoes are light and fluffy.
Sprinkle with cheese and chives.
[ time-saving tip ]
You can skip browning
the butter in step 2
and just stir in plain
butter and roasted
garlic. The results
are still great.
4 Heat potatoes over low heat 1 minute to

dry potatoes, shaking pan to keep potatoes
Garlic-Herb
Cheesy Potatoes
Start to Finish:
1 Hour 10 Minutes
Servings: 18
1
2
cup butter or margarine, melted

1 bag (32 oz) frozen southern-style diced
hash brown potatoes, thawed
2 cups shredded Cheddar cheese (8 oz)
1 cup chive-and-onion sour cream potato
topper (from 12-oz container)
1
4
teaspoon pepper
1 can (1034 oz) condensed cream of
mushroom soup
1 container (6.5 oz) garlic-and-herbs
spreadable cheese
2 cups Italian-seasoned croutons,
coarsely crushed
1 Heat oven to 350F. Spray 3-quart casserole

with cooking spray.
2 In large bowl, mix 14 cup of the butter and

remaining ingredients except croutons. Spoon
into casserole, spreading evenly.
3 Bake uncovered 40 minutes or until browned
and bubbly around edges.
4 In small bowl, mix croutons and remaining

1
4
cup butter. Sprinkle over potato mixture.
Bake 10 to 15 minutes longer or until topping

is browned.
[ INGREDIENT tip ]
If the chive-and-onion
sour cream potato
topper isnt available,
you can use regular
sour cream plus about
2 tablespoons chopped
fresh chives.
Chipotle
Mac n Cheese
Servings: 12
1 box (1 lb) elbow macaroni
1
4 cup butter or margarine
1
4 cups milk
4 cups shredded sharp Cheddar
cheese (16 oz)
1 teaspoon salt
1 chipotle chile in adobo sauce, finely
chopped (from 7-oz can)
2 teaspoons adobo sauce (from can
of chipotle chiles)
1
112 cups fire-roasted chipotle tortilla
chips, crushed (30 chips)

(3-quart) glass baking dish with cooking
spray. Cook and drain macaroni as directed
on package, using minimum cook time.
2 Meanwhile, in Dutch oven, melt butter over

low heat; stir in flour with whisk until blended.
Cook and stir 1 minute. Gradually stir in milk
with whisk; cook over medium heat 5 to
8 minutes, stirring constantly, until thickened.
Remove from heat. Add 3 cups of the cheese
and the salt; stir until smooth.
3 Stir cooked macaroni into cheese sauce.

Stir in chipotle chile, adobo sauce and cilantro.
Spoon mixture into baking dish. Sprinkle with
chips and remaining 1 cup cheese.

bubbly and cheese is melted.

[ flavor tip ]
The fire-roasted
tortilla chip topping
makes this mac
n cheese unique
and gives it a crunch.
desserts
Whether you choose a
cheesecake or a chocolate
pie, this selection of
desserts will leave a sweet
final impression.
Mascarpone-Berry
Cheesecake
Start to Finish:
8 Hours 45 Minutes
Servings: 12
Crust
112 cups graham cracker crumbs
(24 squares)
Filling
2 packages (8 oz each) cream cheese,
softened
114 cups sugar
12 oz mascarpone cheese, softened
3 eggs
2 teaspoons grated lemon peel
Topping
2 bags (10 oz each) Cascadian Farm frozen
organic harvest berries, thawed, drained
1
3 cup strawberry jam
1 Heat oven to 350F. Wrap outside bottom

and side of 9-inch springform pan with heavyduty foil to prevent leaking. Spray inside bottom
and side of pan with cooking spray. In small

bowl, mix crust ingredients. Press in bottom of
pan. Bake 7 minutes or until set. Reduce oven
temperature to 300F. Cool crust 5 minutes.
2 Meanwhile, in large bowl, beat cream

cheese and sugar with electric mixer on
medium speed 2 minutes. Beat in mascarpone
cheese. Beat in eggs, one at a time, just until
blended. On low speed, beat in lemon peel and
lemon juice. Pour filling over crust.
3 Bake 1 hour 10 minutes or until edge of

cheesecake is set at least 2 inches from edge
of pan but center of cheesecake still jiggles
slightly. Turn oven off; open oven door at least
4 inches. Leave cheesecake in oven 30 minutes.
Run small metal spatula around edge of pan
to loosen cheesecake. Cool in pan on cooling
rack 30 minutes. Refrigerate at least 6 hours
or overnight.
4 To serve, run small metal spatula around

edge of pan; carefully remove foil and side of
pan. Spoon berries over cheesecake. In small
microwavable bowl, microwave jam on High 45
seconds or until melted. Drizzle jam over berries.
Cover; refrigerate any remaining cheesecake.
Exchanges: 12 Starch, 12 Fruit, 2 Other Carbohydrate,
[ variation tip ]
If fresh berries are
in season, substitute
1
2 cup each fresh blueberries, blackberries,
raspberries and sliced
strawberries for the
frozen berries.
Glazed ChocolateCherry Cookies

Servings: 24
1 Heat oven to 375F. In large bowl, stir

cookie mix and cocoa. Add butter, egg and
1
2 teaspoon of the almond extract; stir until
soft dough forms. Gently stir in cherries.
2 Shape dough into 24 (1-inch) balls.

On ungreased cookie sheet, place balls
2 inches apart.
3 Bake 10 to 12 minutes or until set. Remove

1 pouch (1 lb 1.5 oz) sugar cookie mix
1
3 cup unsweetened dark baking cocoa
1
2 cup butter, softened
1 egg
112 teaspoons almond extract
1 cup dried cherries
112 cups powdered sugar
2 tablespoons milk
from cookie sheet to cooling rack. Cool

completely, about 20 minutes.
4 In medium bowl, mix powdered sugar, milk

and remaining 1 teaspoon almond extract until
smooth. Drizzle glaze over cookies.
Per Serving (1 cookie): Calories 184; Total
[ flavor tip ]
Almond extract is
a key flavor component
in these cookies. It
complements the dark
chocolate and cherries.
Smore Sandwich
Cookies
Servings: 12
1 package (16 oz) Pillsbury Ready to Bake!
refrigerated chocolate chip cookies
1 jar (7 oz) marshmallow creme (112 cups)
1 Heat oven to 350F. Bake cookies as
2 Meanwhile, in medium bowl, mix 12 cup

of the powdered sugar and the marshmallow
creme until well blended. On surface sprinkled
with powdered sugar, knead remaining 112 cups
powdered sugar into marshmallow mixture.
Shape mixture into 4 (6-inch) ropes. Cut each
rope into 2-inch pieces.
[ serving tip ]
For a real campfire
feel, drizzle melted
chocolate over each
sandwich cookie.
3 For each sandwich cookie, place 1 piece

of marshmallow between 2 cookies; gently
press together.
Per Serving (1 sandwich cookie): Calories 310;
Exchanges: 312 Other Carbohydrate, 2 Fat;
directed on package. Cool completely,

about 20 minutes.
Chocolate Mint
Surprise Cookies
Prep Time: 1 Hour
Start to Finish: 3 Hours
Servings: 60
1
3
2 tablespoons water
1 teaspoon vanilla
2 eggs
1
2 teaspoon salt
60 thin rectangular crme de menthe
chocolate candies (from three
4.67-oz packages), unwrapped
60 walnut halves
1 In large bowl, beat granulated sugar, brown

sugar, butter, water, vanilla and eggs with
electric mixer on medium speed, scraping bowl
occasionally, until blended. On low speed, beat
in flour, baking soda and salt until well blended.
Cover with plastic wrap; refrigerate at least 2
hours for easier handling.
2 Heat oven to 375F. Using about 1
Chocolate Cheerios
Marshmallow Bites

Servings: 24
Crust
1
1
2 cup Chocolate Cheerios cereal, crushed

1
1
1
1
2 teaspoon vanilla
120 miniature marshmallows (about
113 cups)
Topping
1
3 cup light corn syrup
2 tablespoons butter
1
2 teaspoon vanilla
1 cup milk chocolate chips (6 oz)
2 cups Chocolate Cheerios cereal
1 Heat oven to 350F. In medium bowl, mix

all crust ingredients except marshmallows with
electric mixer on low speed until crumbly. Divide
mixture evenly among 24 nonstick mini muffin

cups (about 2 level teaspoonfuls per cup); press
firmly in bottom of cup.
tablespoon dough, press dough around

each chocolate candy to cover completely.
On ungreased cookie sheets, place cookies
2 inches apart. Top each with 1 walnut half.
2 Bake 6 to 7 minutes or until puffed and
golden brown. Place 5 marshmallows in

each cup. Bake 1 to 2 minutes longer until
marshmallows just begin to puff. Cool.
3 Meanwhile, in 2-quart saucepan, mix all

topping ingredients except 2 cups cereal.
Heat over medium-low heat just until chips
are melted and mixture is smooth, stirring
constantly. Remove from heat; stir in cereal.
4 Immediately spoon cereal mixture by

heaping tablespoonfuls over marshmallows in
each cup, pressing down slightly. Cool about
15 minutes or until firm. Remove from muffin
cups to cooling racks; cool completely.
Per Serving (1 bite): Calories 120; Total
[ technique tip ]
To crush cereal, place in
resealable food-storage
plastic bag; seal bag and
roll a rolling pin over cereal
until crumbs form.
brown. Immediately remove from cookie sheets

to cooling racks.
Choices: 1
[ technique tip ]
Be sure to select
large walnut halves
to completely hide
the chocolate candy
underneath.
[ technique tip ]
When youre working
with puff pastry, always
refrigerate it between
steps so its nicely chilled
and firm before going
into the oven to bake.
Chocolate-Orange
Palmiers
Start to Finish:
2 Hours 5 Minutes
Servings: 30
1 cup sugar
1 package (17.3 oz) frozen puff pastry,
thawed
1 tablespoon grated orange peel
6 oz semisweet baking chocolate, chopped
1 Pour 12 cup of the sugar on work surface or

large cutting board. Unfold 1 puff pastry sheet
on sugared board. With tapered rolling pin and
pressing firmly, roll pastry to 11-inch square,

pressing sugar into pastry.
2 In food processor, place remaining 12 cup

sugar and the orange peel. Cover; pulse, using
quick off-and-on motions, until orange peel is
well blended into sugar.
3 Sprinkle 14 cup orange sugar over puff

pastry sheet. Beginning at 1 long side, tightly
roll up dough to center of square. Repeat to roll
up other side so 2 rolls are touching and rolled
tightly to meet in middle; quickly roll in sugar
on work surface. Wrap tightly in plastic wrap;
refrigerate. Repeat process with remaining puff
pastry, sugar (on work surface) and orange
sugar. Refrigerate 30 minutes.
4 Heat oven to 425F. Line cookie sheets

with cooking parchment paper. Cut chilled rolls
crosswise into 12-inch slices. On cookie sheets,
place slices about 2 inches apart.
5 Bake 15 minutes, turning with spatula after

11 or 12 minutes, or until deep golden brown
and sugar is caramelized. Remove from cookie
sheets to cooling racks; cool completely.
6 In 2-cup microwavable measuring cup,

microwave chocolate uncovered on High
30 to 60 seconds until chocolate is melted and
can be stirred smooth. Dip half of each palmier
in melted chocolate, or drizzle chocolate over
palmiers with fork, allowing excess to drip off.
Let stand until chocolate is set. (Refrigerate
30 minutes for chocolate to set up faster.)
Per Serving (1 palmier): Calories 122; Total
Almond Sandwich
Cookies
1 Heat oven to 350F. In large bowl, break up
Prep Time: 1 Hour
2 Shape dough into 90 (12-inch) balls. On
Start to Finish:
1 Hour 15 Minutes
ungreased cookie sheets, place balls 1 inch

apart. Press bottom of glass dipped in sugar on
each ball until 14 inch thick; prick tops with fork.
Servings: 45
3 Bake 6 to 8 minutes until set but not
Cookies
1 roll (16.5 oz) Pillsbury refrigerated
sugar cookies
1
1
2 teaspoon almond extract
1 tablespoon granulated or coarse sugar
Chocolate Chip
Cookie-Stuffed Pies
cookie dough. Stir or knead in flour and almond

extract until well blended.
Filling
1
4 teaspoons milk
1
4 teaspoon almond extract
1 drop red food color
brown. Cool 1 minute; remove from cookie

sheets to cooling racks. Cool completely,
about 15 minutes.
4 In small bowl, beat filling ingredients with

electric mixer on low speed until smooth and
creamy. For each sandwich cookie, spread
about 1 teaspoon filling on bottom of 1 cookie.
Top with second cookie, bottom side down;
gently press together. Store in refrigerator.
Per Serving (1 sandwich cookie): Calories 80;
Servings: 8
1 box Pillsbury refrigerated pie crusts,
8 Pillsbury Ready to Bake! refrigerated
chocolate chip cookies (from 16-oz
package)
8 milk chocolate candy drops or pieces,
unwrapped
1 teaspoon sugar
1 Heat oven to 450F. Remove pie crusts from

pouches; unroll on work surface. Cut 8 (312-inch)
rounds from each crust.
2 Place 1 unbaked cookie in center of each

of 8 rounds; top each with 1 candy, pointed
end into cookie. Brush edge of rounds with
water. Top with remaining 8 rounds; press
edges together with fork to seal. Brush tops
with water; sprinkle with sugar.

Per Serving (1 pie): Calories 510; Total Fat 27g
[ MAke-Ahead tip ]
Assemble the pies the
day before and store in
the refrigerator.
Chewy Chocolate
Chunk Cookies
Servings: 24
1
1
1 box (4-serving size) French vanilla instant
pudding and pie filling mix
2 eggs
2 teaspoons vanilla
1 bag (11.5 oz) semisweet chocolate
chunks (2 cups)
1 cup coarsely chopped walnuts
1 Heat oven to 350F. In large bowl, beat

butter, brown sugar and granulated sugar with
electric mixer on medium speed until light and
fluffy. Beat in pudding mix. On low speed, beat
in eggs and vanilla. Gradually beat in flour and
[ variation tip ]
For a little more gourmet flavor, try white
vanilla baking chips and macadamia nuts, or
white chips and dried cranberries or cherries,
instead of chocolate chunks and walnuts.
baking soda. Stir in chocolate chunks and nuts.

Onto ungreased cookie sheet, drop dough by
2 tablespoonfuls 2 inches apart.
2 Bake 14 to 16 minutes or just until edges

are golden brown. Cool 2 minutes; remove from
cookie sheet to cooling rack.
Peanut Butter
Smash Brownies
Start to Finish:
1 Hour 50 Minutes
Servings: 16
1 box (1 lb 2.4 oz) brownie mix
Water, oil and eggs called for on brownie
mix box
2 cups miniature marshmallows
1
3 cup peanut butter chips
1
4 cup lightly salted dry-roasted peanuts
1
2 cup coarsely crushed creme-filled peanut
butter sandwich cookies (about 5 cookies)
1 cup milk chocolate frosting (from 1-lb
container)
1
3 cup creamy peanut butter
1 Heat oven to 350F. Line 9-inch square pan

with foil; spray foil with cooking spray. Make
brownies as directed on box, using water, oil
and eggs. Pour batter into pan.
2 Bake 34 to 37 minutes or until almost set

in center. Immediately sprinkle brownies with
marshmallows, peanut butter chips, peanuts
and cookies. Bake 2 to 3 minutes longer or
until marshmallows puff.
3 In small microwavable bowl, mix frosting

and peanut butter. Microwave uncovered on
High 30 seconds or until pourable. Drizzle over
brownies. Cool completely on cooling rack. Cut
into 4 rows by 4 rows.
Per Serving (1 brownie): Calories 335; Total
1
[ INGREDIENT tip ]
Buy the snack-size
creme-filled peanut
butter sandwich cookies
for easy crushing to use
in these brownies.
Crescent Layer Bars

Start to Finish:
2 Hours 20 Minutes
Servings: 36
dinner rolls
1 cup white vanilla baking chips (6 oz)
1 cup semisweet chocolate chips (6 oz)
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk
(not evaporated)
1 Heat oven to 375F (350F for dark or

nonstick pan). Grease bottom and sides of
13x9-inch pan with shortening or cooking spray.
Unroll dough into 2 long rectangles in pan;
press dough on bottom and 12 inch up sides
of pan to form crust. Bake 5 minutes.
2 Sprinkle vanilla chips, chocolate chips,

almonds and cashews over partially baked
crust. Pour condensed milk evenly over top.
3 Bake 20 to 25 minutes longer or until golden

brown. Cool 10 minutes. Run knife around sides
of pan. Cool on cooling rack 1 hour. Refrigerate
30 minutes or until chocolate is set. Cut into
9 rows by 4 rows.
Per Serving (1 bar): Calories: 160; Total
Carbohydrate 17g; Dietary Fiber 0g; Protein 3g;
clair Cupcakes
Start to Finish:
1 Hour 25 Minutes
Servings: 24
1 box yellow cake mix
Water, vegetable oil and eggs called
for on cake mix box
1 box (4-serving size) vanilla instant
112 cups milk
1 teaspoon vanilla
113 cups semisweet chocolate chips
1
1 Heat oven to 350F. Place paper baking cup

in each of 24 regular-size muffin cups. Make
and bake cake as directed on box for cupcakes,
using water, oil and eggs. Cool completely. With
melon baller, scoop out center of each cupcake,
scooping almost to bottom of cupcake.
2 In large bowl, beat pudding mix, milk and

vanilla with wire whisk about 2 minutes or
until well blended. Let stand 5 minutes or until
thickened. Fold in whipped topping. Spoon into
1-quart resealable food-storage plastic bag. Cut
3
8-inch tip off 1 bottom corner of bag. Insert tip
of bag into top of each cupcake and squeeze
bag to fill cupcake with pudding.
3 In medium bowl, place chocolate chips. In

1-quart saucepan, heat whipping cream just to
boiling; pour over chocolate chips. Let stand
3 to 5 minutes until chocolate is melted and
can be stirred smooth. Dip tops of cupcakes in
chocolate mixture.
Per Serving (1 cupcake): Calories 238; Total
[ flavor tip ]
Inspired by the traditional
French breakfast pastry,
these cupcakes are filled
with creamy vanilla
custard and topped with a
shiny chocolate ganache.
Mexican Chocolate
Sheet Cake
Start to Finish:
2 Hours 35 Minutes
Servings: 12
2 cups sugar
1
4 cup unsweetened baking cocoa
114 teaspoons ground cinnamon
1
4 teaspoon salt
1 cup strong brewed coffee (room
temperature)
1
2 cup buttermilk
1 teaspoon vanilla
2 eggs, beaten
2 teaspoons instant coffee granules
or crystals
2 teaspoons warm water
1 container (1 lb) milk chocolate frosting
Frozen (thawed) whipped topping
Additional ground cinnamon, if desired
1 Heat oven to 350F. Grease 13x9-inch

pan with shortening; lightly flour. In large bowl,
mix flour, sugar, cocoa, 1 teaspoon of the
cinnamon, the baking soda and salt. Add butter,
brewed coffee, buttermilk, vanilla and eggs; mix
with wire whisk until well blended. Pour batter
into pan.

inserted in center comes out clean. Cool on
cooling rack 30 minutes.
3 In small bowl, mix coffee granules and warm
Lemon Curd Pie

Jumbo Cupcakes
Start to Finish:
1 Hour 30 Minutes
Servings: 12
1 box lemon cake mix
Water, vegetable oil and eggs called
for on cake mix box
1
2 cup lemon curd
1 container (12 oz) whipped vanilla frosting
1 Heat oven to 450F. Remove pie crusts

from pouches; unroll on work surface. Cut
6 (434-inch) rounds from each crust. Firmly
press 1 round in bottom and up side of each of
12 nonstick jumbo muffin cups. Bake 5 minutes.
2 Reduce oven temperature to 350F. Make

cake batter as directed on box, using water,
oil and eggs. Divide lemon curd evenly among
partially baked pastry-lined muffin cups. Spoon
cake batter evenly on top of lemon curd in
each cup.

inserted in center of cake comes out clean.
Cool completely. Frost with frosting.
Per Serving (1 jumbo cupcake): Calories 530; Total
water. In medium bowl, mix frosting, remaining

1
4 teaspoon cinnamon and the coffee mixture
until smooth. Spread frosting over warm cake.
Cool 1 hour or until completely cooled. Serve
with a dollop of whipped topping and sprinkle
with additional cinnamon.
Per Serving (1 piece): Calories 515; Total Fat 24g
[ flavor tip ]
This moist, tender cake is
a spin on the traditional
chocolate sheet cake,
with hints of cinnamon
and coffee in both the
cake and frosting.
Mini Crumb Cakes
1
4
cup milk
2 tablespoons powdered sugar

Servings: 6
1
1
1 egg, beaten
1
1 Heat oven to 350F. Place paper baking cup

in each of 6 regular-size muffin cups or grease
with shortening or cooking spray.
2 In large bowl, stir flour, brown sugar and

butter with spoon until crumbly. Reserve
1
3 cup mixture for topping. Stir egg, baking
powder, cinnamon and milk into remaining
crumb mixture until well mixed. Spoon batter
into muffin cups. Sprinkle reserved crumb
mixture over batter.

inserted in center comes out clean. Cool
5 minutes; remove from pan to cooling rack.
Sprinkle warm cakes with powdered sugar.
Serve warm or cool.
Per Serving (1 mini cake): Calories 330; Total
Cookies n Cream
Mini Cheesecakes
Start to Finish:
2 Hours 10 Minutes
Servings: 24
16 creme-filled chocolate sandwich cookies,
crushed (about 112 cups)
1
4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
4 creme-filled chocolate sandwich cookies,
cut into 14-inch pieces (about 12 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 Heat oven to 325F. Place mini paper baking

cup in each of 24 mini muffin cups. In small
bowl, mix crushed cookies and melted butter.
Press 1 teaspoon cookie mixture firmly in
bottom of each muffin cup.
2 In large bowl, beat cream cheese, milk and

sugar with electric mixer on medium speed
until light and fluffy. Add vanilla and egg; beat
well. Fold in cookie pieces. Spoon 1 heaping
tablespoon cream cheese mixture into each
muffin cup.
3 Bake 12 to 14 minutes or until edges are set

and centers are still soft. Cool in pan on cooling
rack 30 minutes. Refrigerate at least 1 hour or
up to 48 hours before serving.
4 Just before serving, in 1-cup microwavable

measuring cup, microwave chocolate chips and
shortening uncovered on High 30 to 45 seconds,
stirring once, until melted. Drizzle chocolate
over tops of cheesecakes. Store in refrigerator.
Per Serving (1 mini cheesecake): Calories 100; Total
Choices: 12
[ make-ahead tip ]
These mini cheesecakes
can be made and frozen
up to a month ahead.
Tropical Pavlova
Start to Finish:
2 Hours 20 Minutes
Servings: 12
4 egg whites
1
4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
1
4 cup canned cream of coconut (not
coconut milk)
1 cup fresh pineapple chunks
3
4 cup mango chunks
2 kiwifruit, peeled, halved lengthwise and

sliced
1
4 cup flaked coconut, toasted
or until firm and dry to the touch. (Inside of

meringue will still be soft.) Cool on cooling rack
1 hour or until completely cooled. Carefully
remove meringue from paper.
1 Heat oven to 300F. Line large cookie sheet
4 Just before serving, in chilled medium bowl,
with parchment paper. Draw 10-inch circle on

paper; flip paper over.
beat whipping cream and cream of coconut

with electric mixer on high speed until stiff
peaks form. Place cooled meringue on serving
plate. Fill center with whipped cream; arrange
fruit over whipped cream. Top with coconut.
Store in refrigerator up to 2 hours.
2 In large bowl, beat egg whites and cream of

tartar with electric mixer on medium speed until
foamy. Gradually add sugar, 1 tablespoon at
a time, beating on high speed until stiff, glossy
peaks form and sugar is almost dissolved (about
6 minutes). Beat in vanilla. Spoon meringue
onto cookie sheet. Shape into 10-inch round,
using circle as a guide and building up sides
with back of spoon.
3 Place in oven. Immediately reduce oven

temperature to 250F. Bake 55 to 60 minutes

Exchanges: 12 Fruit, 112 Other Carbohydrate, 2 Fat;
[ cooking tip ]
To toast the coconut,
heat oven to 350F.
Spread coconut in
ungreased shallow
pan. Bake uncovered
5 to 7 minutes, stirring
occasionally, until
golden brown.
Pretzel Fudge Pie

Start to Finish:
4 Hours 5 Minutes
Servings: 10
312 cups small pretzel twists
1
4 cup packed dark brown sugar
1
3
4 cup butter or margarine, cut into pieces
3
4 cup semisweet chocolate chips
3
4 cup packed dark brown sugar
2
3 eggs, beaten
3 tablespoons whipping cream
412 teaspoons all-purpose flour
1 teaspoon vanilla
112 cups frozen (thawed) whipped topping
1
2 cup caramel topping
once, until melted and smooth. Stir in 34 cup

brown sugar and the granulated sugar. Stir in
eggs. Stir in whipping cream, flour and vanilla.
Pour into crust-lined plate.
3 Bake 50 minutes or until center is set. Cool

completely, about 3 hours.
4 Coarsely crush remaining 12 cup pretzels.

1 Heat oven to 350F. In food processor, place
3 cups of the pretzels and 14 cup brown sugar.
Cover; process until finely chopped. Stir in
melted butter. Press mixture in bottom and up
sides of ungreased 9-inch glass pie plate.
2 In medium microwavable bowl, microwave

3
4
cup butter and the chocolate chips

uncovered on High 1 to 2 minutes, stirring
[ variation tip ]
This pie is very richlike a
brownie baked in pie crust.
Dress it up with scoops of
vanilla ice cream instead
of whipped topping,
if desired.

RECIPES 2011
Top each slice of pie with dollop of whipped

topping. Drizzle with caramel topping; sprinkle
evenly with crushed pretzels.
Fat 30g (Saturated Fat 18g); Sodium 503mg;
Total Carbohydrate 72g (Dietary Fiber 1g);
Protein 5g; Exchanges: 1 Starch, 4 Other
Carbohydrate, 6 Fat; Carbohydrate Choices: 5
Apple Cream Pie
1 Heat oven to 400F. Remove 1 pie crust from
4 Bake 40 to 50 minutes or until apples are
pouch; place crust in 9-inch glass pie plate.
2 In large bowl, mix granulated sugar, flour
Start to Finish:
2 Hours 25 Minutes
and cinnamon; gently stir in apples. In small

bowl, mix whipping cream and vanilla. Pour
over apple mixture; stir gently to mix well.
Spoon into crust-lined plate.
tender and crust is golden brown, covering

crust edge with strips of foil after 15 minutes
of baking to prevent excessive browning.
Cool 1 hour before serving.
Servings: 8
3 Remove second pie crust from pouch;

3
3 tablespoons all-purpose flour
6 cups thinly sliced peeled apples
(6 medium)
1
1 teaspoon vanilla
1 egg white, beaten
1 tablespoon coarse sugar
unroll on work surface. Cut into 12-inch-wide

strips. (For decorative strips, use pastry wheel.)
Place half of the strips across filling in pie plate.
Weave a cross-strip through center by first
folding back every other strip going the other
way. Continue weaving until lattice is complete,
folding back alternate strips each time a crossstrip is added. Trim ends of strips. Fold trimmed
edge of bottom pastry over ends of strips,
building up a high edge. Seal and flute. Brush
top with egg white; sprinkle with coarse sugar.

[ TIME-SAVING tip ]
Instead of weaving
the pastry strips,
simply lay the second
half of strips across
the first strips to make
the lattice design.
Butterscotch-Brown
Sugar Pie
Start to Finish:
3 Hours 55 Minutes
Servings: 8
1 Pillsbury refrigerated pie crust, softened
as directed on box
1
1
2 cup butter, melted
2 eggs
1 teaspoon vanilla
1
8 teaspoon salt
1 cup butterscotch chips (6 oz)
1 Heat oven to 350F. Place pie crust in 9-inch

glass pie plate as directed on box for One-Crust
Filled Pie.
2 In medium bowl, mix brown sugar and flour

with wire whisk. Add butter, eggs, vanilla and
salt; mix well. Stir in butterscotch chips. Pour
into crust-lined plate.
3 Bake 40 to 42 minutes or until top is

browned and filling is set. Cool completely
before slicing, about 3 hours.
[ flavor tip ]
This simple dessert
tastes like a cross
between chess pie
and pecan pie. Expect
a slightly gooey filling.
Top with whipped
cream, if desired.
Choco-Nut Mini
Ice Cream Pies
Start to Finish:
4 Hours 35 Minutes
Servings: 12
1 roll (16.5 oz) Pillsbury refrigerated
chocolate chip cookies
1
3 cup hot fudge topping
1
3 cup chopped roasted almonds
1 cup coconut ice cream
Cut dough into 12 slices. Firmly press 1 slice in

bottom and up side of each muffin cup.

Cool completely, about 1 hour.
3 Spoon 1 teaspoon hot fudge topping into

each cup; top each with 1 teaspoon almonds.
Divide ice cream evenly among cups.
4 Freeze uncovered until firm, about 3 hours.
[ variation tip ]
While we love
coconut ice cream
for this recipe, feel
free to choose your
favorite.
Let stand at room temperature 5 minutes before

serving. Garnish with remaining 4 teaspoons
each hot fudge topping and almonds.
Per Serving (1 mini pie): Calories 220; Total
1 Heat oven to 350F. Grease 12 regular-size

muffin cups with shortening or cooking spray.
Mini Chocolate
Meringue Pies
Start to Finish:
2 Hours 40 Minutes
Servings: 24
1 box (4-serving size) chocolate pudding
and pie filling mix (not instant)
2 cups milk
1 oz semisweet baking chocolate, chopped
4 egg whites
1
2 teaspoon cream of tartar
1
2 teaspoon vanilla
1
3
cup sugar
1 oz semisweet baking chocolate, finely grated
1 Heat oven to 400F. Remove pie crusts from

pouches; unroll on work surface. Flatten slightly
with rolling pin. Using 3-inch round cutter, cut
out 12 rounds from each crust. Invert mini
muffin pan. Place crust rounds on backs of 24
cups, pressing and pinching to form cup. Bake
12 to 15 minutes or until light golden brown.
Reduce oven temperature to 350F.
2 Meanwhile, in 2-quart saucepan, heat

pudding mix and milk to boiling over medium
heat; boil 1 minute. Remove from heat; stir in
chopped chocolate.
3 Place baked shells inside mini muffin cups in

pans (they will not fit, but will sit toward the top
and keep crusts from tipping). Spoon slightly
less than 2 tablespoons pudding into each cup.
4 In medium bowl, beat egg whites, cream of

tartar and vanilla with electric mixer on medium
speed about 1 minute or until soft peaks form.
Gradually add sugar, 1 tablespoon at a time,
beating on high speed until stiff glossy peaks
form and sugar is dissolved. Fold in grated
chocolate. Spoon meringue onto pudding in
each cup; spread to edge of crust to seal well
and prevent shrinkage.
5 Bake 10 to 15 minutes or until meringue

is light golden brown. Cool completely, about
1 hour. Refrigerate until filling is set, about
1 hour. Store in refrigerator.
Per Serving (1 mini pie): Calories 120; Total
Fat 5.5g (Saturated Fat 3g); Sodium 125mg; Total
Carbohydrate 16.5g (Dietary Fiber 0g); Protein 2g;
Triple-Berry Biscuit
Shortcakes
1 Heat oven to 375F. Bake biscuits as
2 In medium bowl, gently mix berries and
3 To serve, split biscuits; fill with berries. Top
Servings: 2
2 Pillsbury Grands! frozen southern style
biscuits (from 25-oz bag)
1
3 cup fresh blueberries
1
3 cup fresh raspberries
1
3 cup sliced fresh strawberries
1 to 2 teaspoons powdered sugar
1
4 cup whipping cream, whipped
directed on bag. Place on plate. Cool

uncovered in refrigerator 10 minutes.
powdered sugar.
[ flavor tip ]
Sprinkle the unbaked
biscuits with coarse
sugar for added flavor.
with whipped cream.

Per Serving (1 shortcake): Calories 310; Total
Fresh Strawberry
Tarts
Start to Finish:
1 Hour 15 Minutes
Servings: 6
1 Pillsbury refrigerated pie crust,
3
4 teaspoon sugar
212 cups sliced fresh strawberries
1
2 cup strawberry glaze
6 tablespoons hot fudge topping, heated
1
1 Heat oven to 450F. Remove pie crust from
4 Meanwhile, in large bowl, gently mix
pouch; unroll on work surface. Sprinkle sugar

over crust; press in lightly. Cut 6 rounds from
crust with 4-inch round cutter, or trace 6 rounds
with top of large plastic glass and cut out with
sharp knife (piece scraps slightly for 6th round).
strawberries and glaze. Refrigerate until

thoroughly chilled, about 30 minutes.
2 Spray back of regular-size muffin pan with

cooking spray. Fit rounds, sugared side up,
alternately over backs of muffin cups. Pinch
5 equally spaced pleats around side of each
cup. Prick pastry generously with fork.
3 Bake 5 to 7 minutes or until lightly browned.

Cool 5 minutes. Carefully remove from muffin
cups to cooling rack. Cool completely, about
30 minutes.
5 Just before serving, spoon 1 tablespoon

hot fudge topping into each baked shell.
Top each with about 13 cup berry mixture.
Garnish with whipped topping.
Per Serving (1 tart): Calories 300; Total
Fat 12g (Saturated Fat 5g); Sodium 220mg;
Total Carbohydrate 45g (Dietary Fiber 2g);
Protein 2g; Exchanges: 1 Starch, 2 Fruit,
Key Lime Yogurt Pie

Start to Finish:
2 Hours 15 Minutes
Servings: 8
2 tablespoons cold water
1 tablespoon fresh lime juice
112 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream
cheese, softened
4 containers (4 oz each) Yoplait Fiber

One Key lime pie yogurt
1
2 cup frozen (thawed) reduced-fat
whipped topping
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb
crust (6 oz)
1 In 1-quart saucepan, mix water and lime

juice. Sprinkle gelatin on lime juice mixture; let
stand 1 minute. Heat over low heat, stirring
constantly, until gelatin is dissolved. Cool
slightly, about 2 minutes.
2 In medium bowl, beat cream cheese with

electric mixer on medium speed until smooth.
Add yogurt and lime juice mixture; beat on low
speed until well blended. Fold in whipped
topping and lime peel. Pour into crust.
Refrigerate until set, about 2 hours.
Per Serving (1 slice): Calories 170; Total Fat 4g
Fresh Lemon
Cream Crepes
Servings: 10
Crepes
1
2 cup all-purpose baking mix
1 tablespoon granulated sugar
1
2 cup milk
1 tablespoon butter, melted
2 eggs
Filling
2 cups sour cream
1
2 cup milk
1 tablespoon grated lemon peel
1
4
cup fresh lemon juice

1 box (4-serving size) vanilla instant
2 cups fresh raspberries
Powdered sugar, if desired
Additional fresh raspberries, if desired
Lemon peel strips, if desired
1 In small bowl, beat crepe ingredients with

whisk or fork until blended. Grease 6- or 7-inch
nonstick skillet with shortening; heat over
medium heat until bubbly. For each crepe, pour
2 tablespoons batter into skillet; immediately
rotate skillet until batter covers bottom. Cook
until golden brown on bottom. Run wide spatula
around edge to loosen; turn and cook other side
until golden brown. Stack crepes as you remove
them from skillet, placing waxed paper between
each; keep covered.
2 In small bowl, beat sour cream, 12 cup milk,

the grated lemon peel, lemon juice and pudding
mix with whisk or fork until blended.
3 To serve, spoon about 14 cup filling on 1 end

of each crepe; top with 5 raspberries. Roll up;
sprinkle with powdered sugar. Garnish with
additional raspberries and the lemon peel strips.
Per Serving (1 crepe): Calories 240; Total
Exchanges: 1 Starch, 12 Fruit, 212 Fat; Carbohydrate
Choices: 112
[ variation tip ]
Fresh blackberries or
blueberries or a combination
can be used instead of
raspberries in these crepes.
Chocolate-Banana
Pudding Parfaits
Servings: 15
1 box (6-serving size) chocolate instant
212 cups milk
1 can (14 oz) sweetened condensed milk
(not evaporated)
1 container (8 oz) frozen whipped topping,
thawed
1 package (9 oz) thin chocolate wafer cookies
4 ripe large bananas, sliced
1 square (1 oz) semisweet chocolate, shaved
1 In large bowl, beat pudding mix and milk

with wire whisk about 2 minutes or until well
blended. Let stand 5 minutes or until thickened.
Stir in condensed milk. Fold in 112 cups of the
whipped topping.
2 Reserve 15 cookies for garnish; crush

remaining cookies. Divide crushed cookies
evenly among 15 lowball glasses or glass
dessert dishes. Layer evenly with 3 of the
sliced bananas and the pudding mixture.
Just before serving, top each parfait with
remaining whipped topping. Garnish
with remaining sliced banana, reserved
whole cookies and the chocolate shavings.
Fudgy Banana
Pudding Pops
Per Serving (1 parfait): Calories 292; Total

Exchanges: 12 Fruit, 2 Other Carbohydrate, 12 Whole
Milk, 1 Fat; Carbohydrate Choices: 3

Start to Finish:
2 Hours 20 Minutes
[ flavor tip ]
This is banana pudding
for the chocolate lover.
Rich, creamy chocolate
pudding replaces
the traditional vanilla
flavor, and chocolate
wafer cookies add
layers of texture.
Servings: 8
1 box (4-serving size) chocolate fudge
fat-free sugar-free instant pudding
and pie filling mix
2 cups fat-free (skim) milk
1 ripe medium banana
1 container (6 oz) Yoplait Light very
vanilla yogurt
8 waxed paper cups (5-oz size)
8 craft sticks (flat wooden sticks with
round ends)
1 In medium bowl, beat pudding mix and milk

with wire whisk about 2 minutes or until well
blended. Let stand 5 minutes or until thickened.
2 Meanwhile, in small bowl, mash banana with

fork. Stir in yogurt.
3 Place paper cups in 8-inch pan for easier

handling. Spoon 2 tablespoons pudding into
each cup. Divide yogurt mixture evenly among

cups. Top with remaining pudding mixture.
Tap cups on work surface to level top. Insert
wooden stick into center of each pop.
4 Freeze about 2 hours or until solid. Store

frozen pops in plastic freezer bag in freezer.
Peel off paper cups before serving.
Per Serving (1 pudding pop): Calories 70; Total
Exchanges: 1 Starch; Carbohydrate Choices: 1
Index
QUICK = Ready to eat in 30 minutes or less

E ASY = Prep time of 15 minutes or less
L OW FAT = 3g or less, except main dishes with 10g or less
Bacon-Cheddar Hushpuppies
Bacon-Wrapped Goat CheeseStuffed Apricots
Bean and Bacon Fiesta Dip
Black Bean and Corn Salsa
Blueberry, Walnut and Brie Tartlets
Buffalo Chicken Fingers
Caramelized Onion Dip
Cheesesteak Crostini
Chex Barbecue Snack Mix
Chicken n Spinach Pinwheels
Focaccia Dipping Sticks
Fresh Dill-Yogurt Dip
Horseradish Beef Bruschetta
Layered Pizza Dip
Mediterranean Polenta Rounds
Mini Soft Pretzels and Dip
New England Crab Dip
Provenal Flatbread
Salsa Guacamole
Sausage and Pepper Cheesecake
Smoked Salmon Blini
Sun-Dried Tomato and Goat
Cheese Appetizers
Tomato-Olive Bruschetta
Tomato-Pesto Appetizers
Tortilla Espaola with Chorizo
4
20
10
7
22
17
9
19
6
18
13
13
19
12
23
14
11
16
8
15
20
24
24
22
17
BREAKFAST
Apple-Apricot Cinnamon Buns

Apple-Berry Cobbler with Maple
Cream
Bacon n Cheese Quiche
Bacon n Egg Biscuit Bake
Banana-Cranberry Spice Muffins
Banana-Filled Caramel-Chocolate
Crepes
Blueberry-Cereal Pancakes
Breakfast Banana Sundaes
Broccoli Brunch Braid
Cheddar and Potatoes Breakfast
Bake
Chocolate-Coconut Muffins
Chocolate-Stuffed French Toast
Crab Lovers Brunch Casserole
Ham and Blue Cheese Quiche
Ham n Cheese Omelet Bake
Ham, Swiss and Cheddar Breakfast
Pizzas
Honey Orange Blossoms
Lemon-Cornmeal Hotcakes
APPETIZERS
37
35
40
43
34
29
28
33
41
47
34
31
44
40
47
45
32
Lemon-Poppy Seed Waffles
Mini Breakfast Dogs

Mixed Berry Coffee Cake
Pesto-Feta Biscuit Bake
Raspberries n Cream Waffles
Spicy Southwestern Muffins
Tex-Mex Breakfast Bake
Tropical Strawberry-Pineapple
Smoothies
Twice-Baked Breakfast Potatoes
Vegetable and Ham Strata
Western Omelet Quesadillas
DESSERTS
26
30
38
36
43
30
42
45
37
38
46
39
Almond Sandwich Cookies

91
Apple Cream Pie
101
Butterscotch-Brown Sugar Pie 102
Chewy Chocolate Chunk Cookies 92
Chocolate-Banana Pudding Parfaits 110
Chocolate Cheerios Marshmallow
Bites
88
Chocolate Chip Cookie-Stuffed
Pies
91
Chocolate Mint Surprise Cookies
88
Chocolate-Orange Palmiers
90
Choco-Nut Mini Ice Cream Pies
103
Cookies n Cream Mini Cheesecakes 99
Crescent Layer Bars
94
clair Cupcakes
94
Fresh Lemon Cream Crepes
109
Fresh Strawberry Tarts
106
Fudgy Banana Pudding Pops
110
Glazed Chocolate-Cherry Cookies 86
Key Lime Yogurt Pie
107
Lemon Curd Pie Jumbo Cupcakes 96
Mascarpone-Berry Cheesecake
84
Mexican Chocolate Sheet Cake
96
Mini Chocolate Meringue Pies
104
Mini Crumb Cakes
98
Peanut Butter Smash Brownies
93
Pretzel Fudge Pie
100
Smore Sandwich Cookies
87
Triple-Berry Biscuit Shortcakes 105
Tropical Pavlova
108
MAIN DISHES
Beef
Beef and Bean Taco Casserole

Meatball Stroganoff Biscuit
Casserole
56
56
Steaks with Balsamic Onions and

Gorgonzola
Fish
54
Creamy Tomato-Pesto Shrimp

Capellini
Crispy Fish Tacos
Easy Shrimp Stir-Fry
Meatless
61
60
61
Artichoke Heart Pizza

Bean and Barley Soup
Italian Zucchini Crescent Pie
Ratatouille Baked Ziti
63
55
63
62
Pork
Barbecue Pork Pizza

Grilled Herb Pork Tenderloin
Italian Pasta Bake
Smoky Pork and Pinto Bean Chili
Poultry
Chicken, Mushroom and Wild

Rice Bake
Chicken Parmigiana
Greek Turkey Burgers
Layered Chicken Enchilada Pie
Mini Chicken Pot Pies
Roasted Corn and Chicken
Chowder
51
48
52
51
52
SALADS
50
Apple-Walnut Salad
Berry-Pecan Green Salad
Chicken Caesar Salad with
Parmesan Crisps
Fresh Dill-Yogurt Potato Salad
Greek Chopped Salad
Refreshing Ginger Fruit Salad
SIDE DISHES
59
57
55
58
66
70
67
68
64
68
Baked Risotto with Spinach

74
Broccoli and Squash Medley
73
Browned Butter Mashed Potatoes 81
Buttercup Squash Casserole
74
Cheddar-Potato Corn Cakes
76
Cheesy Vegetable Risotto
76
Chipotle Mac n Cheese
83
Easy Garlic-Sage Pommes
Frites
79
Garlic-Herb Cheesy Potatoes
82
Greek-Style Green Beans
71
Jalapeo-Corn Saut
72
Seeded Honey-Mustard Biscuits 78
Sweet Potato Gratin
80
best recipes ever!
Cover: Pretzel Fudge Pie, p. 100
General Mills
Editorial Director: Jeff Nowak
Publishing Manager: Christine Gray
Senior Editor: Diane Carlson
Senior Food Editor: Andrea Bidwell
Editorial Assistant: Kelly Gross
Recipe Testing: Pillsbury Test Kitchens
Photography and Food Styling: General Mills Image Library
Oxmoor House
VP, Publishing Director: Jim Childs
Editorial Director: Susan Payne Dobbs
Creative Director: Felicity Keane
Brand Manager: Catherine Hall
Senior Editor: Andrea C. Kirkland, M.S., R.D.
Managing Editor: Laurie S. Herr
2011 by General Mills, Inc, Minneapolis, MN.
All rights reserved. Pillsbury is a trademark of General

Mills, used under license. The trademarks referred to
herein are trademarks of General Mills, Inc.
Bake-Off is a registered trademark of Generals Mills
2011.
Yoplait is a registered trademark of YOPLAIT Marques
Internationales SAS (France) used under license.
Published by Time Home Entertainment Inc.
135 West 50th Street, New York, NY 10020.
Produced and printed in the U.S.A.
ISBN-13: 978-0-8487-3673-6
ISBN-10: 0-8487-3673-7
Editor: Meredith L. Butcher

Project Editor: Holly D. Smith
Senior Designer: J. Shay McNamee
Director, Test Kitchen: Elizabeth Tyler Austin
Assistant Directors, Test Kitchen: Julie Christopher,
Julie Gunter
Test Kitchen Professionals: Wendy Ball, R.D.;
Allison E. Cox; Victoria E. Cox; Margaret Monroe Dickey;
Alyson Moreland Haynes; Stefanie Maloney; Callie Nash;
Catherine Crowell Steele; Leah Van Deren
Photography Director: Jim Bathie
Senior Photo Stylist: Kay E. Clarke
Associate Photo Stylist: Katherine Eckert Coyne
Assistant Photo Stylist: Mary Louise Menendez
Senior Production Manager: Greg A. Amason
Production Manager: Susan Chodakiewicz
Contributing Recipe Editor: Leigh Addington
Contributing Nutrition Editor: Carolyn Williams, Ph.D., R.D.
Contributing Compositor: Meredith E. Padgett
Contributing Copy Editor: Kristine Krueger
Contributing Proofreaders: Jasmine Hodges, Bonnie Monte
Contributing Test Kitchen Professionals: Martha Condra,
Erica Hopper, Kathleen Royal Phillips
Contributing Photographers: Becky Luigart-Stayner,
Mary Britton Senseney
Contributing Photo Stylists: Missie Crawford,
Lydia DeGaris Pursell, Celine Russell, Mindi Shapiro Levine
Interns: Erin Bishop; Jessica Cox, R.D.; Laura Hoxworth;
Alison Loughman; Anna Pollock; Lindsay A. Rozier
Time Home Entertainment Inc.

Publisher: Richard Fraiman
VP, Strategy & Business Development: Steven Sandonato
Executive Director, Marketing Services: Carol Pittard
Executive Director, Retail & Special Sales: Tom Mifsud
Executive Director, New Product Development: Peter Harper
Director, Bookazine Development & Marketing: Laura Adam
Publishing Director: Joy Butts
Finance Director: Glenn Buonocore
Assistant General Counsel: Helen Wan
METRIC EQUIVALENTS FOR COOKING
Weight
Volume
Temperature
1 ounce = 28 grams
1 teaspoon = 5 ml
1 pound = 454 grams
1 tablespoon = 15 ml
F
225
250
275
300
325
350
375
400
425
450
475
500
Area
1 fluid ounce = 30 ml
1 cup = 240 ml
inch = 6 mm
2 cups (1 pint) = 475 ml
inch = 1.3 cm
4 cups (1 quart) = 0.95 liter
1 inch = 2.5 cm
4 quarts (1 gallon) = 3.8 liters
C
110
120
135
150
160
180
190
205
220
230
245
260
GOOSEBERRY PATCH:
COMFORT FOOD AT ITS BEST!
OUR BIGGEST
COLLECTION
EVER . . .
OVER 450 RECIPES
AND 200+ PHOTOS!
Theres nothing better than a
home-cooked meal shared
with family & friends. Thats
why weve filled the pages of
this cookbook with hundreds
of our most treasured recipes,
plus a dozen of handy menus
thatll make special occasions
easy to plan.
Discover new favorites youll
savor and hand down for
years to come!
2011 Oxmoor House
Available wherever
quality books are sold.
Look for Gooseberry Patch

on Facebook!
oxmoorhouse.com
www.gooseberrypatch.com

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33

ALL WITH PHOTOS!

Sweet & Salty Crust!

Volume 21, Number 9

Display until February 24, 2012

best recipes ever!

CHAT WITH US!

2 PILLSBURY BEST RECIPES ever!

BEST RECIPES ever! PILLSBURY 3

guests with this collection

1 In small bowl, mix all sauce ingredients.

2 In deep fryer or heavy 3-quart saucepan,

3 Drop batter by tablespoonfuls into hot oil.

4 PILLSBURY BEST RECIPES EVER!

1 In large microwavable bowl, mix cereals,

2 In small bowl, mix remaining ingredients until

3 Microwave uncovered on High 7 minutes,

6 PILLSBURY BEST RECIPES EVER!

Black Bean and

cup chopped fresh cilantro

1 In large bowl, mix all ingredients. Serve

immediately or refrigerate until serving time.

2 cans (15 oz each) Progresso black beans,

Per Serving (14 cup): Calories 43; Total Fat 0g

BEST HALLOWEEN PILLSBURY 7

1 In medium bowl, mix salsa ingredients.

8 PILLSBURY BEST RECIPES ever!

cup butter or margarine

1 In 12-inch skillet, melt butter over

2 In medium bowl, mix sour cream, cream

BEST RECIPES ever! PILLSBURY 9

Bean and Bacon

1 jar (16 oz) Old El Paso Thick n

Start to Finish: 35 Minutes

1 Cook bacon until crisp; drain on paper

2 Spray 8-inch square microwavable dish

10 PILLSBURY BEST RECIPES ever!

3 Microwave uncovered on High 10 to 15

1 Heat oven to 350F. Spray 8-inch round

2 In medium bowl, mix mayonnaise, cream

3 Bake uncovered 35 minutes or until hot and

BEST RECIPES ever! PILLSBURY 11

Layered Pizza Dip

Prep Time: 10 Minutes

1 Heat oven to 350F. In ungreased 9-inch

2 Bake 10 to 15 minutes or until dip is hot and

12 PILLSBURY BEST RECIPES ever!

Fresh Dill-Yogurt Dip

until well blended. Sprinkle with 2 tablespoons

Prep Time: 20 Minutes

2 Serve dip with carrots, broccoli and

Start to Finish: 20 Minutes

1 small clove garlic, finely chopped

1 In medium bowl, mix yogurt, dill, 13 cup bell

1 Heat oven to 400F. Grease cookie sheet

2 Drizzle oil over dough. Top with bell

3 Bake 13 to 18 minutes or until golden

Calories 50; Total Fat 1.5g (Saturated Fat 0g);

Mini Soft Pretzels