in Desserts.


Cinnamon Roll Dutch Apple Pie Recipe

Crumb Topping

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened


  • 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing


  • 6 medium Granny Smith apples, thinly sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons apple pie spice
  • 2 tablespoons lemon juice


  1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
  2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
  3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
  4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
  5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
  6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.


Ham and Cheese Pizza Pockets Recipe


  • 1 cup pizza sauce
  • 3/4 cup chopped cooked ham
  • 3/4 cup Green Giant™ Steamers™ frozen chopped broccoli (from 12-oz bag), thawed
  • 1/2 cup shredded 2% Cheddar cheese (2 oz)
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated reduced fat buttermilk biscuits
  • 1 egg, lightly beaten


  1. Heat oven to 425°F. In medium bowl, mix 1/2 cup of the pizza sauce, the ham, broccoli and cheese; set aside.
  2. Separate dough into 8 biscuits; flatten each into 5-inch round. Top half of each round with 1 to 2 tablespoons ham and cheese filling. Fold other half of biscuit over filling; press to seal. With fork, crimp edges.
  3. Using tip of knife, make small hole in top of each pocket for steam to escape. Lightly brush tops with beaten egg.
  4. Bake 10 minutes or until golden brown. Serve warm with remaining 1/2 cup pizza sauce.


Bacon Cheeseburger Bombs Recipe


  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits
  • 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
  • 1 block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying


  1. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  3. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining “bombs”. Serve warm with ketchup and mustard, if desired.
  4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.


Creamy Garlic-Chicken Bundles Recipe


  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • 1 1/4 lb boneless skinless chicken, cooked, shredded
  • 1 medium red bell pepper, diced
  • 1/2 cup chopped baby spinach leaves
  • 2 cloves garlic, finely chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 jar (16 oz) Alfredo sauce


  1. Heat oven to 350°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
  2. Separate dough from both cans into 8 rectangles; press perforations to seal.
  3. In medium bowl, place shredded chicken, bell pepper, spinach, garlic, 1/4 cup of the Parmesan cheese and 1 cup of the Alfredo sauce; stir until combined.
  4. Place 1/2 cup chicken mixture onto center of each rectangle. For each bundle, bring up 4 corners of dough and fold over top of filling; gently press dough together to form a ball and hide the filling. Repeat with remaining rectangles and chicken mixture. Place 4 on each cookie sheet.
  5. Bake 20 to 25 minutes or until golden brown. Meanwhile, heat remaining Alfredo sauce. Cool bundles 5 minutes before serving.
  6. Serve bundles topped with warm sauce and remaining 1/4 cup Parmesan cheese.


Buffalo Chicken Monkey Bread Recipe


  • 2 cans (7.5 oz each) Pillsbury® Country Style® refrigerated biscuits
  • 2 cups shredded cooked chicken breast
  • 3/4 cup buffalo wing sauce
  • 1/4 cup blue cheese crumbles (1 oz)
  • 2 tablespoons ranch dressing
  • 1/4 cup butter, melted
  • Additional ranch dressing for dipping


  1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
  6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with additional ranch dressing for dipping.


Buffalo Chicken Pot Pie Recipe


  • 1 tablespoon butter
  • 1/2 white onion, diced
  • 6 stalks celery, diced
  • 3 carrots, diced
  • 1 deli rotisserie chicken (2 lb)
  • 3/4 cup Buffalo wing sauce
  • 1 cup crumbled blue cheese (4 oz)
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box


  1. Heat oven to 400°F.
  2. In 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until softened. Add celery and carrots; cook 5 to 7 minutes.
  3. Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
  4. In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
  5. Make pie crusts as directed on box for Two-Crust Pie using 10-inch glass deep-dish pie plate. Pour chicken mixture into crust-lined plate. Top with second crust and flute; cut slits in several places.
  6. Bake 25 to 35 minutes or until edge is golden brown.


Cilantro Lime Chicken Recipe


  • 1 1/2 lb boneless skinless chicken breasts
  • 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
  • 1 jar (16 oz) green tomatillo salsa (salsa verde)
  • 1 lime
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • Hot cooked rice


  1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle taco seasoning over chicken; pour salsa over chicken.
  2. Cover; cook on Low heat setting 6 to 8 hours. About 30 minutes before serving, squeeze lime over chicken. Stir in cilantro.
  3. Using 2 forks, shred chicken in slow cooker. Stir in sour cream. Serve chicken over rice. Garnish with additional cilantro, if desired.


Chicken and Broccoli Pinwheels Recipe


  • 1 cup fresh broccoli florets
  • 1 can Pillsbury™ refrigerated crescent dinner rolls
  • 4 oz (half 8-oz package) cream cheese
  • 1 teaspoon garlic powder
  • 1 boneless skinless chicken breast, cooked, shredded
  • 1/2 cup coarsely crushed French fried onions
  • 1 tablespoon butter, melted


  1. Heat oven to 375°F. In food processor, place broccoli florets; pulse a few times until broccoli is finely chopped. If you don’t have a food processor, just finely chop broccoli with knife.
  2. Unroll dough unto work surface into 1 large rectangle; press perforations and seams to seal.
  3. In small microwavable bowl, microwave cream cheese on High 30 seconds. Add garlic powder; stir until smooth and combined. Spread cream cheese mixture over dough to within 1/4 inch of one side.
  4. Sprinkle broccoli evenly over cream cheese mixture; sprinkle evenly with chicken. Place sheet of waxed paper over dough; gently press down to compress filling.
  5. Starting with side of dough opposite clean side, roll up dough to form a log; pinch seam to seal. Cut log into 16 equal slices (pinwheels). Place cut side down about 2 inches apart on ungreased cookie sheet.
  6. In small dish, stir French fried onions and melted butter, coating onions lightly with butter. Sprinkle over top of each pinwheel.
  7. Bake 18 to 20 minutes or until pinwheels are light golden brown. Serve warm.


Honey-Mustard Chicken Pockets Recipe


  • 1 can (12.5 oz) premium chunk white chicken, drained
  • 1 cup diced cooked ham
  • 1 cup thawed, well drained Green Giant™ frozen chopped spinach (from 9-oz box)
  • 1 cup finely shredded Cheddar cheese (4 oz)
  • 1 cup sour cream
  • 1 cup honey mustard dressing
  • 2 cans (12 oz each) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls


  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. In large bowl, stir together all ingredients except dough until well combined.
  3. On work surface, unroll dough from 1 can; separate dough into 8 triangles. Top triangles with half of chicken mixture (remaining mixture will be used with second can of dough).
  4. For each bundle, fold 1 short corner up over filling to center. Bring long point up over filling; you will have a little tail. Pinch top to seal. Fold remaining short corner of dough up over filling to center; pinch dough to completely seal filling inside dough to form of bundle. Fold tail over to top of bundle. Place on cookie sheet.
  5. Repeat with second can of dough and remaining half of chicken mixture.
  6. Bake 12 to 15 minutes or until lightly browned. Remove from oven; cool 2 to 3 minutes. Serve warm.
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Mint Chip Sugar Cookies Recipe


  • 1 c. butter, softened
  • 1½ c. sugar
  • 2 eggs
  • 1½ tsp. peppermint extract
  • a few drops of green green food coloring (I used about 3 drops, use how many you want to make the cookies the color green you like)
  • 3 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cream of tarter
  • ¼ tsp. salt
  • 6 oz. Andes Creme de Menthe Baking Chips
  • 6 oz. semi-sweet chocolate chips


  1. Cream butter and sugar for about three minutes. It should be fluffy.
  2. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
  3. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
  4. Add mint and chocolate chips. Gently stir to until incorporated.
  5. Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
  6. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
  7. Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.