BBQ Pork Sliders

INGREDIENTS

• 14 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag)
• 2/3 cup refrigerated fully cooked shredded pork in barbecue sauce
• 1/3 cup purchased creamy coleslaw

DIRECTIONS

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. In small microwave-safe bowl, place pork. Cover; microwave on Medium 1.5 to 2 minutes, stirring after 1 minute, or until hot.
3. Split biscuits horizontally. Spoon pork onto bottom halves of biscuits; top with coleslaw and biscuit tops.

NOTE

1. Barbecued pork is great for these sliders, but you may also want to try barbequed chicken.
2. If you prefer coleslaw that is not creamy, any coleslaw will work for this recipe.

Cajun Seafood Pasta

INGREDIENTS

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Rainbow Popsicles

find recipe here

makes twelve 4 oz. popsicles

INGREDIENTS

• 1 cup sugar
• 1 cup water
• 2 tablespoons light corn syrup
• 2 cups pomegranate juice
• 3 cups lemonade
• 1 cup orange juice
• food coloring
• Dixie cups wooden popsicle sticks

DIRECTIONS

1. In a medium sauce pan, heat the sugar and water over medium heat. Bring to a boil, and stir until sugar has dissolved. Remove from heat, and stir in the corn syrup. Set aside to cool.
2. Next, prepare and chill the liquid layers:
3. Red: combine 1 cup pomegranate juice, 2 tablespoons simple syrup, and 2 drops red food coloring.
4. Orange: combine 1 cup orange juice, 2 tablespoons simple syrup, and 1 drop red and 1 drop yellow food coloring.
5. Yellow: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops yellow food coloring.
6. Green: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops green food coloring.
7. Blue: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops blue food coloring.
8. Purple: combine 1 cup pomegranate juice, 2 tablespoons simple syrup, and 2 drops blue and 1 drop red food coloring.
9. Pour the red layer into your Dixie cups, to about 1/4” thickness, and freeze for 30 minutes. Add the orange layer, in the same way, and freeze for another 30 minutes. Place the sticks in the center (the two layers should hold them pretty well), pour in the yellow layer, and freeze for another 30 minutes. Add the green, blue, and purple layers in the same fashion. The purple will come very close to the top of the cup, so handle carefully. Allow the popsicles to freeze for 3 hours, though for optimal curing, let them freeze overnight.

NOTE

There will be some simple syrup leftover–keep it in your fridge for future popsicle, lemonade, or cocktail making.

To serve, simply make a small incision in the rim of the Dixie cup and tear the cup off.

Ice Cream Cookie-Wiches

INGREDIENTS

• 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
• 2 cups frozen whipped topping, thawed
• 2/3 cup miniature marshmallows
• 1/2 cup peanut butter chips

DIRECTIONS

1. Heat oven to 350°F.
2. On ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart. Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
3. In medium bowl, mix whipped topping, marshmallows and chips. Spread mixture about 1/2 inch thick on bottom side of 1 cookie. Place another cookie bottom side down on filling, pressing down lightly. Repeat with remaining cookies and filling. Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in foil or plastic wrap. Store in freezer.

Substitute your favorite cookie dough flavor for the chocolate chip cookies.

Chocolate-Almond Ice Cream Pie

INGREDIENTS

• 3 tablespoons butter or margarine, melted
• 3/4 cup sliced almonds
• 1/3 cup sugar
• 1 box refrigerated pie crusts, softened as directed on box
• 1 quart (4 cups) chocolate ice cream, slightly softened

DIRECTIONS

1. Heat oven to 400°F. In small bowl, mix melted butter, almonds and sugar. Spoon 1/3 of mixture into shallow baking pan; spread evenly. Bake 5 to 7 minutes, stirring once, until toasted. Set aside to cool, stirring once.
2. Meanwhile, place pie crust in ungreased 9-inch glass pie plate; press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. DO NOT PRICK CRUST. Spoon remaining 2/3 of almond mixture into bottom and up side of crust; press against crust.
3. Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.
4. Spoon ice cream into cooled baked crust. Sprinkle cooled almond mixture over ice cream. Freeze uncovered until firm, about 4 hours. Let pie stand at room temperature 10 minutes before cutting. Pie can be stored in freezer up to 1 week.

Substitute your favorite flavor ice cream or a different type of nut. Caramel ice cream and cashews are a tasty combo.

Southwest Cheese and Chicken Sandwich

INGREDIENTS

• 4 frozen soft white dinner rolls (from 12.4-oz bag)
• 1/4cup salsa
• 4thin slices cooked chicken breast or turkey breast (about 1 oz)
• 4thin slices pepper Jack cheese (about 1 oz)
• Additional salsa, if desired

DIRECTIONS

1. Heat oven to 350°F. Bake rolls as directed on bag. Cool completely, about 10 minutes.
2. Heat oven to broil. Cut rolls in half crosswise; place bottom halves on cookie sheet. Spread bottom halves each with 1 tablespoon of the salsa. Top with chicken slices and cheese.
3. Broil with tops about 4 inches from heat 1 to 1 1/2 minutes or until cheese is melted. Top with remaining roll halves. Serve with additional salsa.

Really turn up the heat when you add chopped jalapeño chiles to the salsa.

No Bake Chocolate Oatmeal Cookie

Ingredients

• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Directions

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Wild West Chicken Tacos

INGREDIENTS

• 2 cups cooked chicken strips
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 4 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
• 1 medium red bell pepper, cut into thin strips
• 1 cup barbecue baked beans (from 16-oz can)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 4 slices bacon, crisply cooked, crumbled

DIRECTIONS

1. Heat oven to 400°F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
2. Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
3. Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

Brownie Pizza

INGREDIENTS

• 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
• Water, vegetable oil and eggs as called for on brownie mix box
• 1 quart (4 cups) favorite flavor ice cream, slightly softened
• 1 cup sliced fresh strawberries
• 2 medium bananas, sliced (1 1/2 cups)
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped pecans
• 1/4 cup hot fudge topping
• Whipped cream, if desired

DIRECTIONS

1. Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan.
2. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.
3. Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve with whipped cream, if desired.