Beef Stroganoff-Slow Cooker

INGREDIENTS

• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1 lb boneless beef tip steak, cut into 1/2-inch pieces
• 2 cans (18 oz each) Progresso Vegetable Classics creamy mushroom soup
• 1/2 cup water
• 2 1/2 cups uncooked wide egg noodles (4 oz)
• 1 cup sour cream2 tablespoons chopped fresh parsley, if desired

DIRECTIONS

1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.

Turkey-Rice Casserole

INGREDIENTS

• 2 frozen soft white or crusty wheat dinner rolls (from 12.4-oz bag)
• 1 box (10 oz) Green Giant frozen broccoli & zesty cheese sauce
• 1 pouch (8.8 oz) microwavable ready-to-eat long grain and wild rice blend
• 1 cup cubed cooked turkey
• 2 tablespoons sliced almonds, if desired
• 1/2 teaspoon butter or margarine, softened1/8 teaspoon Italian seasoning

DIRECTIONS

1. Heat oven to 350°F. Bake rolls as directed on bag. Meanwhile, microwave broccoli & cheese sauce as directed on box. Pour into ungreased 1 1/2-quart microwavable casserole or baking dish.
2. Microwave rice as directed on pouch. Stir rice and turkey into broccoli mixture. Cover; microwave on High 3 to 5 minutes or until hot. Just before serving, sprinkle almonds over casserole.
3. Brush rolls with butter; sprinkle with Italian seasoning. Serve warm with casserole.

Blackberry (or any other berry) Dessert

INGREDIENTS

• 2Pillsbury Oven Baked frozen butterflake dinner rolls (from 20.3-oz bag)
• 1 egg, beaten
• 1 teaspoon granulated sugar
• 1/8 teaspoon ground cinnamon
• 3 oz cream cheese, softened
• 1 tablespoon powdered sugar
• 2 tablespoons whipping cream
• 1/4 teaspoon grated lemon peel4 oz fresh blackberries or 1 cup frozen organic blackberries, thawed, drained

DIRECTIONS

1. Heat oven to 350°F. Place frozen rolls on microwavable plate. Microwave uncovered on High 10 seconds; turn over and microwave 10 seconds longer.
2. Press and stretch each roll into 4-inch round with 1/4-inch-high rim around outer edge. Using fork, prick dough generously. Spray cookie sheet with cooking spray. Place rounds 2 inches apart on cookie sheet; brush surfaces with beaten egg.
3. In small bowl, mix granulated sugar and cinnamon; sprinkle over rounds. Bake 7 to 10 minutes or until golden brown. After 5 minutes, prick crust if it starts to bubble. Cool completely, about 10 minutes.
4. In same small bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and lemon peel. Spread half over top of each round; top with blackberries.

No blackberries in sight? Try it with raspberries--simply delicious!

Mint Chocolate Torte

Ingredients

• 3/4 cup baking cocoa
• 1/2 cup hot water
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup milk
• 1/2 cup mayonnaise
• 2 eggs
• 2 teaspoons vanilla extract

FILLING:

• 2 cups miniature marshmallows
• 1/4 cup milk
• Dash salt
• 1/8 to 1/4 teaspoon peppermint extract
• 2 to 3 drops green food coloring, optional
• 1 cup heavy whipping cream, whipped

TOPPING:

• 1 cup (6 ounces) semisweet chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. In a small bowl, combine cocoa and water until smooth; set aside. In a large bowl, combine the sugar, flour, baking soda, salt and baking powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture; beat on medium speed for 2 minutes.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, combine the marshmallows, milk and salt in a small saucepan; cook and stir over low heat until marshmallows are melted. Remove from the heat; stir in peppermint extract and food coloring if desired. Transfer to a bowl; refrigerate until chilled.
4. Fold in whipped cream. Place bottom cake layer on a serving plate; spread with a third of the filling. Repeat layers twice.
5. For topping, combine chocolate chips and cream in a small saucepan; cook and stir over low heat until chips are melted. Drizzle over top and down sides of cake. Store in the refrigerator.

Slow Cooker Cheese Italian Tortellini

INGREDIENTS

1/2	lb lean (at least 80%) ground beef
1/2	lb bulk Italian sausage
1	container (15 oz) refrigerated marinara sauce
1	cup sliced fresh mushrooms
1	can (14.5 oz) diced tomatoes with Italian herbs, undrained
1	package (9 oz) refrigerated cheese-filled tortellini
1	cup shredded mozzarella cheese or pizza cheese blend (4 oz)

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DIRECTIONS

1. In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
2. Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
3. Cover; cook on Low heat setting 7 to 8 hours.
4. Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

Sloppy Joe Biscuit Cups

INGREDIENTS

• 3/4 lb lean (at least 80%) ground beef
• 1/4 cup chopped onion
• 2 cloves garlic, finely chopped
• 1/4 cup chopped red bell pepper
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 tablespoon brown sugar
• 1 can (16.3 oz) Pillsbury Homestyle refrigerated buttermilk biscuits1/2 cup shredded pepper Jack or Cheddar cheese (2 oz)

DIRECTIONS

1. Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.
2. Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4x1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.
3. Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.
4. Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

Philly Cheese and Ground Beef Casserole

INGREDIENTS

• 1 1/2 lb lean (at least 80%) ground beef
• 1 package (8 oz) sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 slices (1 oz each) provolone cheese
• 2 tablespoons butter or margarine
• 2 large onions, halved and thinly sliced into wedges
• 2 medium red bell peppers, cut into strips
• 2 cloves garlic, finely chopped1 can (16.3 oz) Pillsbury Homestyle original biscuits

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
3. In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
4. Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
5. Bake 35 to 40 minutes or until biscuits are golden brown on top.

To easily cut peppers, cut a thin slice off bottom of pepper. Set pepper on cutting board, cut side down. Cut strips of pepper from stem down to board, cutting just the flesh and leaving seeds and core attached to stem.

Chocolate Cashew Pie

INGREDIENTS

• 1 refrigerated pie crust, softened as directed on box
• 3/4 cup light corn syrup
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1 cup cashew halves
• 10 whole cashews
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons unsweetened baking cocoa

DIRECTIONS

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
2. In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
4. In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
5. In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

If desired, omit unsweetened baking cocoa in whipping cream for a whiter dollop.