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.