Mini Bacon Chicken Pot Pies

INGREDIENTS

• 1 can (10.2 oz) Pillsbury Grands Flaky Layers original refrigerated biscuits
• 1 jar (12 oz) homestyle chicken gravy
• 1 tablespoon cornstarch
• 3/4 cup milk
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 2 cups cubed cooked chicken
• 1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
• 1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
• 1/2 cup shredded Cheddar cheese (2 oz)5 slices bacon, crisply cooked, crumbled

DIRECTIONS

1. Heat oven to 350°F. Spray 5 (10-oz) ramekins or custard cups with cooking spray. Place on large cookie sheet with sides.
2. Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside. In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in milk, thyme, pepper, chicken, vegetables and potatoes. Heat to boiling over medium-high heat, stirring occasionally. Immediately spoon about 1 cup hot chicken mixture into each ramekin; top each with 4 biscuit pieces.
3. Bake 18 to 20 minutes or until biscuits are golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon.

The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly.

Chocolate Bacon Cupcakes

Ingredients

• 12 slices bacon
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tablespoon unsweetened cocoa powder, for dusting

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Raspberry-filled Brownie Delight

INGREDIENTS

• 1 box (15.5 oz) Pillsbury Chocolate Chunk Brownie Mix
• 1/4 cup all purpose Flour
• 1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup plus 2 tablespoons red raspberrypreserves
• 2 to 4 teaspoons powdered sugar12 fresh raspberries (about 1/2 cup)

DIRECTIONS

1. Heat oven to 375°F.
   
2. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
3. Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
4. Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.

Angry Birds Cake

Incredible!

Black Bean Enchiladas

Ingredients

• 8 flour or wheat tortillas
• Cooking spray
• 1/4 cup chicken broth
• 1 (16 ounce) skinless, boneless chicken breast
• 1 medium onion, diced
• 1 red pepper, stemmed, seeded, and diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup corn kernels
• 1/4 cup packed chopped fresh cilantro
• 1 (4 ounce) can diced green chilies
• 2 1/4 cups grated low-fat sharp Cheddar cheese, divided
• 2/3 cup fat free sour cream
• 2/3 (10 ounce) can red enchilada sauce
• Tabasco to taste
• Salt and pepper, to taste

Directions

1. Heat oven to 350 degrees F. Spray an 8"X11"X2" baking dish with cooking spray.
2. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
3. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
4. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add Tabasco, salt and pepper to taste.
5. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Chocolate Cheesecake Bars

INGREDIENTS

• 1 can (8 oz) refrigerated crescent dinner rolls
• 2 packages (3 oz each) cream cheese, softened
• 3 tablespoons sugar
• 1 egg
• 1/2 cup miniature semisweet chocolate chips1/4 cup caramel topping

DIRECTIONS

1. Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
2. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars.
   
4. Cut each bar diagonally into 2 triangles.
   
5. Store covered in refrigerator.

Raspberry Napoleons

INGREDIENTS

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1/3
• cup chocolate pudding
• 2 cups fresh raspberries
• Whipped cream and chocolate curls

DIRECTIONS

1. Separate dough into 8 triangles. Cut each triangle in half into 2 triangles. Place on ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until golden brown. Remove to cooling rack. Cool completely.
2. Spread half of the pudding over eight triangles; top with half of the raspberries. Repeat layers. Garnish with whipped cream and chocolate curls.

Sausage and Cheese Crescent Squares

Our delicious Super Bowl lunch :0) They only have 130 calories each!

INGREDIENTS:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 lb spicy or mild bulk pork sausage

1 package (8 oz) cream cheese

2cups shredded sharp Cheddar cheese (8 oz)

DIRECTIONS:

• Heat oven to 375°F.
• If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
• In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
• If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
• Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.