Patriotic Pie

INGREDIENTS

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 3 lb fresh strawberries
• 1/2 cup fresh blueberries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups water
• 1 box (4-serving size) strawberry gelatin

DIRECTIONS

1. Heat oven to 450°F. Place 1 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. Prick bottom and side with fork.
2. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
3. Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
4. In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.

NOTE: Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.

Jumbo Burger

Here

Prep Time: 35 Min

Total Time: 1 Hr

Makes: 8 servings

INGREDIENTS

• 1 1/2 lb lean (at least 80%) ground beef
• 1/2 cup ketchup
• 1/3 cup dill pickle relish
• 2 tablespoons yellow mustard
• 4oz cream cheese (half of 8-oz package)
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
• 1 Egg
• 1 teaspoon water
• 2 tablespoons sesame seed

DIRECTIONS

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
3. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
4. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
5. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
6. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

Raspberry & Cream Shortcakes

Here

INGREDIENTS

• 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
• 1/2 package (3-oz size) cream cheese
• 1/3 cup whipping cream
• 1 tablespoon sugar
• 1 drop almond extract
• 1 cup fresh raspberries
• 2 teaspoons butter or margarine, melted
• 1 teaspoon sugar

DIRECTIONS

1. Bake biscuits as directed on bag.
2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract.
3. Gently fold in raspberries. Refrigerate until serving time.
4. Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes.
5. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.

Fudge Ice Cream Sandwich

INGREDIENTS

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/2

cup hot fudge topping

1

pint (2 cups) vanilla ice cream, softened

DIRECTIONS

• 1Heat oven to 350°F. Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
• 2Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.)
• 3Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
• 4Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.

Veggie Fries

INGREDIENTS

Dip

• 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons fresh herbs (basil, dill, oregano and/or thyme)

Vegetable Fries

• 1 cup Progresso® panko bread crumbs
• 1/2 cup finely shredded Parmesan cheese
• 1 tablespoon fresh herbs (basil, dill, oregano and/or thyme)
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 eggs, beaten
• 1.5 lb sugar snap peas, broccolini, asparagus and/or zucchini
• 2 tablespoons butter, melted

DIRECTIONS

1. In small bowl, mix dip ingredients. Cover and refrigerate.
2. Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
3. In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
4. Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.

Strawberry Peach Pops

INGREDIENTS

• 1 cup soymilk
• 1 cup frozen organic strawberries
• 1 container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
• 2 tablespoons honey
• 10 paper cups (3-oz size)
• 10 craft sticks (flat wooden sticks with round ends)

DIRECTIONS

1. Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.
2. Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.
3. Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups.

Cereal Bananas

INGREDIENTS

• 2/3 cup creamy strawberry or creamy strawberry banana yogurt (from 2-lb container)
• 3 cups Cheerios® cereal
• 4 firm ripe bananas
• 8 craft sticks (flat wooden sticks with round ends)

DIRECTIONS

1. Line cookie sheet with waxed paper. In shallow dish, place yogurt. In another shallow dish, place cereal.
2. Peel bananas; cut each banana crosswise in half. Insert wooden stick into cut end of each banana half. Roll each banana half in yogurt, then in cereal to coat. Place on cookie sheet. Freeze about 1 hour or until firm.
3. Wrap each banana in plastic wrap or foil. Store in freezer.

Fro-Yo Bars

INGREDIENTS

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 2 containers (6 oz each) Key lime pie yogurt
• 2 containers (6 oz each) strawberry yogurt
• 1 cup Trix® cereal

DIRECTIONS

1. Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
2. Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
3. To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.

Chili Shrimp

Ingredients

• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon kosher (coarse) salt
• 1 teaspoon chili powder
• 1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
• 1 clove garlic, finely chopped
• 1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
• 1/4 medium fresh lime

Directions

1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.

Berry Cream Torte

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
• 1 container (8 oz) frozen whipped topping, thawed
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup sliced fresh strawberries
• 1/4 cup seedless strawberry jam
• 1 tablespoon orange juice

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
2. In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
3. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.

Fruit Galore Sponge Cake

Ingredients

• 1/3 cup vanilla flavored syrup
• 1 sponge cake
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
2. Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
3. Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.

Blueberry Muffin Tops

INGREDIENTS

• 1 roll (16.5 oz) refrigerated sugar cookies
• 1 1/4 cups all purpose flour
• 1/4 cup sugar
• 2 tablespoons butter
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 package (3 oz) cream cheese, softened
• 1 egg
• 1/3 cup milk
• 2 to 3 teaspoons grated lemon peel
• 2 tablespoons lemon juice1 1/4 cups fresh or frozen (thawed) blueberries

DIRECTIONS

1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup of the flour, sugar and butter with fork until crumbly; set aside to use for topping. In another small bowl, mix remaining 1 cup flour, baking powder and baking soda; set aside.
2. In medium bowl, beat dough and cream cheese with electric mixer on medium speed until blended. On low speed, beat in egg, milk, lemon peel and lemon juice until well blended. Stir in flour mixture just until combined (do not overmix; mixture will be a thick batter). Carefully fold in blueberries. (If using thawed berries, rinse and pat dry with paper towel before adding.)
3. Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon. Bake 3 minutes; remove from oven. Sprinkle each muffin top with about 1 teaspoon crumb topping; immediately return to oven.
4. Bake 16 to 20 minutes longer or just until edges begin to brown. Cool on cookie sheets 2 to 3 minutes before removing to cooling racks. Serve warm or cool.

Chocolate-Orange Scone

INGREDIENTS

Scones

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/3 cup Hershey’s® baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter, cut into 1/2-inch pieces
• 3/4 cup whipping cream
• 1/4 cup Smucker’s® Sweet Orange Marmalade
• 1 teaspoon vanilla extract
  
• 1 cup Hershey’s® mini chips semi-sweet chocolate
• 1 tablespoon raw sugar
  
• 2 oz Hershey’s® semi-sweet baking chocolate or 1/3 cup Hershey’s® mini chips semi-sweet chocolate

Orange Butter

• 1/2 cup LAND O LAKES® Butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons Smucker’s® Sweet Orange Marmalade

DIRECTIONS

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
3. On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
4. In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
5. In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.