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Monday, December 30, 2013

Peas With Bacon And Almonds

Turn simple peas into sensational in just minutes with bacon, butter and nuts.


  • 3 1/2  cups Green Giant® frozen sweet peas
  • 2       slices bacon, chopped
  • 2       tablespoons finely chopped onion
  • 1/4    cup slivered almonds or pecans
  • 2       tablespoons butter or margarine
  • 1/2    teaspoon salt
  •          Dash pepper  

  • Directions:

    • 1 Cook peas as directed on bag; drain.
    • 2 Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
    • 3 Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
    • 4 In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.

    Expert Tips:

    Use Green Giant® SELECT® frozen whole green beans instead of the peas.
  •  Source:

    Fresh Raspberry Almond Tray Tart

    Fresh Raspberry Almond Tray Tart

    An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.



    1/2     cup cold butter or margarine, cut into pieces
    1        pouch Betty Crocker® sugar cookie mix
    3/4     cup chopped almonds or pecans

    Topping and Glaze: 

    1       package (8 oz) cream cheese, softened 

    1/3    cup sugar

    6      cups raspberries
    1/3   cup red currant jelly
    2      tablespoons honey
    • 1 Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
    • 2 Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
    • 3 Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
    • 4 In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.

    Expert Tips:

    Mascarpone cheese can be used in place of the cream cheese.

    Any berry can be used with the raspberries; try a delicious mix of blackberries, strawberries and raspberries.

    Last spring the Betty Crocker Kitchens dreamed up this gorgeous, delicious tart—the crust is an ingenious blend of sugar cookie mix and chopped almonds! An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.


    Taco Dip In A Jar

    Taco Dip in a Jar
    Last Cinco de Mayo these individual-sized taco dips were all the rage on Facebook, but we don’t need a national holiday to whip up a batch to share. Any day of the week is fine by us. This delicious dip features beef, guacamole, Old El Paso® taco seasoning mix and beans. Serve this yummy appetizer with tortilla chips.


  • 1/2 lb ground beef round
  • 1/3 cup water
  • 2    tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
  • 1    can (16 oz) Old El Paso® refried beans
  • 1    container (8 oz) sour cream
  • 2    packages (7 oz each) refrigerated guacamole
  • 1    container (16 oz) refrigerated pico de gallo salsa
  • 1    cup finely shredded Cheddar cheese (4 oz)
  •       Jalapeño and red Fresno chiles, very thinly sliced, if desired
  •       Fresh cilantro leaves, if desired
  •      Tortilla chips, if desired
  • Directions:

    • 1 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.
    • 2 In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.

    Expert Tips:

    If you don't have small glass jars on hand, you can layer this taco dip in a glass pie plate or shallow serving dish.


    Flip-Flops Cake

    Flip-Flops Cake
    We turned the official footwear of summer into a cake and it made quite a splash on Facebook—with 26,291 people giving it the thumbs-up and another 24,046 sharing the recipe.

    Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals." Print out this template and use it as a guide to cutting and assembling your flip-flops.


    1       box Betty Crocker® SuperMoist® yellow cake mix
    Water, vegetable oil and eggs called for on cake mix box
    Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
    2       containers Betty Crocker® Whipped vanilla frosting
    Betty Crocker® assorted gel food colors
    About 40 small round candy-coated fruit-flavored chewy candies
    1       roll Betty Crocker® Fruit by the Foot® chewy fruit snack (from 4.5-oz box)
    2       edible pansy or silk daisy flowers


    • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
    • 2 In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
    • 3 Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
    • 4 Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.

    Expert Tips:

    Need some extra help? See how to make it.

    Need cutting help? Download the template

    You can use paste food color to get more intense colors without diluting the frosting.

    Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.


    Bacon And Hash Brown Egg Bake

    Bacon and Hash Brown Egg Bake
    Holidays require plenty of prep and planning, and this four-star make-ahead breakfast bake is the perfect way to feed a crowd with ease.

    Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.


  • 1       lb bacon, cut into 1-inch pieces
  • 1       medium onion, chopped (1/2 cup)
  • 1       medium red bell pepper, chopped (3/4 cup)
  • 1       package (8 oz) sliced fresh mushrooms
  • 2       tablespoons Dijon mustard
  • 1/2    teaspoon salt
  • 1/2    teaspoon pepper
  • 3/4    cup milk
  • 12     eggs
  • 1       package (2 lb) frozen hash browns, thawed
  • 2       cups shredded Cheddar cheese (16 oz)
  •  Directions:
    • 1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
    • 2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
    • 3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

    Expert Tips:

    Use Monterey Jack, Colby or Swiss for the Cheddar cheese.
    Serve with assorted breads and fresh fruit.


    Layered Caramel Candy Bar Cheesecake


    Cheesecake Layers:

  • 2     bars (2.05 oz each) milk chocolate-covered nougat and caramel candy
  • 1     cup unsalted butter, softened
  • 1     cup sugar
  • 4     packages (8 oz each) cream cheese, softened
  • 4     eggs
  • 1     package (4-serving size) vanilla pudding and pie filling mix (not instant)
  • 2     teaspoons baking powder
  • Cake Layers:

  • 1     box Betty Crocker® SuperMoist® dark chocolate cake mix
  • 1     container (8 oz) sour cream
  • 1/2  cup water
  • 1/3  cup vegetable oil
  • 2     eggs
  • Filling and Frosting:

  • 1        jar (12 oz) caramel topping
  • 1 1/2  containers Betty Crocker® Rich & Creamy chocolate frosting
  • 2        bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces


    • 1 Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
    • 2 In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
    • 3 Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
    • 4 Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
    • 5 While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
    • 6 In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
    • 7 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
    • 8 To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
    • 9 Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

    Expert Tips:

    One chocolate layer can be omitted by dividing the cake batter between two pans instead of three.

    Begin with a cheesecake layer at the bottom and assemble as directed.

    Use your favorite candy bar in place of the nougat and caramel candy bar.

    Any chocolate flavor Betty Crocker® SuperMoist® cake mix can be used in place of the dark chocolate used in this recipe.

  • Grilled Honey-Cumin BBQ Pork Packs

    Grilled Honey-Cumin BBQ Pork Packs
    Peek into a packet of power-packed pork! You’ll find a whole meal with saucy veggies!


  • 1/2     cup barbecue sauce
  • 1/4     cup honey
  • 2        teaspoons ground cumin
  • 4        pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
  • 2        large ears corn, each cut into 6 pieces
  • 1        cup baby-cut carrots, cut lengthwise in half
  • 2        cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
  • 1        teaspoon salt
  • Directions:

    • 1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
    • 2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
    • 3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
    • 4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

    Expert Tips:

    Look for the cooked potato wedges in the refrigerated section of the supermarket.
    You can use fresh potatoes for the refrigerated ones. Cut 2 medium potatoes into wedges and place in a microwavable bowl. Cover and microwave on High for about 5 minutes or until crisp-tender. Place potatoes in packet and grill as directed.


    Bacon And Egg Savory Cupcakes

    Bacon and Egg Savory Cupcakes
    These three-ingredient breakfast cupcakes—made with Pillsbury Grands buttermilk biscuits, bacon and eggs—were our biggest Pinterest hit of the year, raking in nearly 3,800 pins, shares and likes.


  • 16     slices bacon
  • 1       can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 8       eggs
  • Salt and pepper, if desired 
  • Directions:

    • 1 Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
    • 2 Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
    • 3 Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

    Expert Tips:

    Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.
    Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.


    Spinach Dip Bites

    • 2 cups chopped frozen spinach, thawed
    • 1 6 ounce jar Artichoke Hearts, drained and chopped
    • 1 teaspoon chopped garlic
    • 2 tablespoons grated parmesan cheese
    • 4 ounces Cream Cheese, softened
    • 1/2 cup shredded mozzarella cheese, divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 can seamless Pillsbury Crescent Dough
    1. Combine spinach, artichoke hearts, garlic and Parmesan cheese in a mixing bowl. Blend in cream cheese and 1/4 cup of mozzarella cheese. Season with Salt and pepper. Set aside.
    2. On a large cutting board, unroll crescent dough, lightly stretch dough, using a rolling pin, to a 8 x 12 rectangle. Cut dough into 2 inch squares so you have 24 squares. Place each square into a lightly greased mini muffin tin. Gently push down to create a indentation. (you don't have to mold it to the cup.)
    3. Place one rounded teaspoon of your spinach mixture on top of each crescent square and gently push in, just to secure. (The Bites will drop and mold to your tin while baking.) Divide the remaining mozzarella cheese over the tops of each cup.
    4. Bake in a preheated 375 degree oven for 15 minutes, just until a perfect golden brown. Let rest in tin for 5 minutes before removing to serving tray. 
    Yields: 24 Bites


    Saturday, December 28, 2013

    Cream Cheese-And-Olive Pecan Bites

    Cream Cheese-and-Olive Pecan Bites
    Make mini pecan sandwiches with a filling of cream cheese, pimiento-stuffed Spanish olives, and fresh chives. So simple, but so tasty!

    These little cream cheese-filled pecan bites are the perfect combination of creamy and crunchy. You'll have a hard time stopping with just one bite.

    • 3 ounces cream cheese, softened
    • 1/2 cup finely chopped pimiento-stuffed Spanish olives
    • 1 tablespoon chopped fresh chives
    • 1/4 teaspoon pepper
    • 80 large toasted pecan halves


    1. Stir together cream cheese, olives, chives, and pepper. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.

    Pecan Pesto

    Toasted pecans kick up the flavor of ordinary pesto. Use this recipe for homemade pesto, or as a shortcut add toasted pecans (coarsely chopped in a foor processor) to store-bought pesto.

    • 4 cups loosely packed fresh basil leaves
    • 1 cup (4 oz.) freshly shredded Parmesan cheese
    • 1 cup toasted pecans
    • 1 cup olive oil
    • 4 garlic cloves
    • 2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper


    1. Process all ingredients in a food processor until smooth.

    Warm Pecan Vinaigrette

    Serve this warm vinaigrette over baby spinach for a great fall salad. Toasted pecans, apple cider vinegar, honey, and Dijon mustard give it its wonderful flavor.

    • 2 finely chopped shallots
    • 3 tablespoons olive oil
    • 1/2 cup chopped toasted pecans
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper


    1. Sauté chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm.

    Hot Caramel-Pecan Topping

    Hot Caramel-Pecan Topping
    Spruce up your ice cream with this surprisingly easy caramel topping.

    • 1 (19-oz.) jar butterscotch-caramel topping
    • 1 1/2 cups chopped toasted pecans
    • 2 tablespoons whipping cream
    • 2 tablespoons maple syrup
    • 1/2 teaspoon kosher salt


    1. Cook butterscotch-caramel topping, pecans, whipping cream, maple syrup, and kosher salt in a saucepan, stirring occasionally, 3 to 5 minutes or until thoroughly heated. Serve warm.

    Chili-Lime Pecans

    You won't be able to stop munching on these toasted pecans seasoned with lime juice and chili powder.

    • 2 tablespoons lime juice $
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground red pepper
    • 3 cups pecans $


    1. Stir together lime juice, olive oil, paprika, salt, chili powder, and ground red pepper. Add pecans; toss. Spread in a lightly greased aluminum foil-lined jelly-roll pan. Bake at 350° for 12 to 14 minutes or until pecans are toasted and dry, stirring occasionally. Cool completely.

    Pecan-Stuffed Pickled Jalapeños

    Pecan-Stuffed Pickled Jalapeños
    For an easy appetizer, fill pickled jalapenos with garlic-and-herb cheese. Top with toasted pecans, and you're ready to entertain!

    Slice pickled jalapeno pepper in half, fill with store-bought herbed garlic cheese and sprinkle with chopped pecans for an easy, 3-ingredient appetizer. You can make these a day ahead and keep chilled until serving time.

    • Whole pickled jalapeño peppers
    • Spreadable garlic-and-herb cheese, softened
    • Chopped toasted pecans $


    1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Pipe softened cheese into each pepper half. Press peppers, cheese sides down, into chopped toasted pecans. Cover and chill up to 1 day.

    Pecan-Honey Butter

    Pecan-Honey Butter
    Slather this sweet Pecan-Honey Butter on a slice of bread bread for a tasty little treat.

    • 1/2 cup butter, softened
    • 1/2 cup finely chopped toasted pecans
    • 2 tablespoons honey


    1. Stir together butter, pecans, and honey. Store in refrigerator up to 1 week, or freeze up to 1 month.
    2. Note: Be sure to cool pecans completely after toasting.

    Mama's German Chocolate Cake

    Mama's German Chocolate Cake
    Pure Southern perfection! Layers of moist German chocolate cake and sweet-and-nutty Coconut-Pecan Frosting will make this dessert an instant favorite.

    Bake a cake that would make mama proud. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk.

    • Parchment paper
    • 2 (4-oz.) packages sweet chocolate baking bars*
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt $
    • 1 cup butter, softened
    • 2 cups sugar $
    • 4 large eggs, separated
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk $
    • Coconut-Pecan Frosting
    • Garnish: chocolate-dipped toasted pecan halves


    1. 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
    2. 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
    3. 3. Combine flour and next 2 ingredients in a medium bowl.
    4. 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
    5. 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
    6. 6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
    7. Note: We tested with Baker's German's Sweet Chocolate Bar.

    Turkey Burger Patty Melts

    Turkey Burger Patty Melts
    Never eat a bland turkey burger again! Mix toasted pecans, Gorgonzola cheese, and garlic salt with ground turkey to form the patties. A cranberry-Dijon mustard sauce serves as the perfect condiment to the layers of grilled bread, Monterey Jack cheese, arugula, and favorful turkey burgers.

    • 3/4 cup chopped pecans $
    • 1 1/2 pounds lean ground turkey
    • 2/3 cup crumbled Gorgonzola cheese
    • 1 teaspoon garlic salt
    • 3/4 teaspoon freshly ground pepper
    • 1/2 cup canned whole-berry cranberry sauce
    • 1/3 cup Dijon mustard
    • 12 sourdough bread slices
    • 6 (3/4-oz.) Monterey Jack cheese slices
    • 3 cups loosely packed fresh arugula


    1. 1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until toasted and fragrant.
    2. 2. Combine ground turkey, next 3 ingredients, and pecans in a large bowl. Shape into 6 (1/2-inch-thick) patties, shaped to fit bread slices.
    3. 3. Cook patties in a large lightly greased skillet over medium heat 5 to 6 minutes on each side or until done.
    4. 4. Stir together cranberry sauce and Dijon mustard. Spread 1 Tbsp. cranberry mixture on 1 side of each bread slice. Layer 6 sourdough bread slices with Monterey Jack cheese, arugula, and turkey burgers; top with remaining bread slices, cranberry mixture side down.
    5. 5. Cook sandwiches, in 2 batches, on a hot griddle or in a lightly greased skillet over medium heat 2 to 3 minutes on each side or until golden brown and cheese melts.

    Chicken Marsala

    Chicken Marsala
    We added buttery toasted pecans and even dredged the chicken in a pecan mixture for extra flavor and texture in this Chicken Marsala recipe. The results are amazing!

    • 3 tablespoons butter, divided
    • 1 cup pecan pieces, divided
    • 1/3 cup all-purpose flour
    • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 tablespoons olive oil
    • 8 ounces assorted mushrooms, trimmed and sliced
    • 2 shallots, sliced
    • 3/4 cup chicken broth
    • 1/2 cup Marsala
    • 1/4 cup coarsely chopped fresh flat-leaf parsley


    1. 1. Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant.
    2. 2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl.
    3. 3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture.
    4. 4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet.
    5. 5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.
    6. 6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.

    Apple-Pear Salad With Maple-Pecan Bacon

    Apple-Pear Salad with Maple-Pecan Bacon
    Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!

    • 8 thick bacon slices $
    • 1/4 cup maple syrup
    • 1 1/2 cups finely chopped pecans $
    • 2 (5-oz.) packages gourmet salad greens
    • 1 large Bartlett pear
    • 1 large Gala apple $
    • 1 cup halved seedless red grapes $
    • 4 ounces Gorgonzola cheese, crumbled
    • Cranberry Vinaigrette


    1. 1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
    2. 2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
    3. 3. Serve salad with Cranberry Vinaigrette.

    Fettucine With Zucchini And Pecans

    Fettucine with Zucchini and Pecans
    Whether you say pee-can or peh-kahn, we're pronouncing these pecan recipes as some of the best we've ever tasted!

    Pecans aren't just for dessert. Try them toasted in this Italian-inspired fettucine with fresh basil and Asiago cheese.  

    • 3/4 cup coarsely chopped pecans
    • 1 (12-oz.) package fettuccine
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1 pound small zucchini, shredded
    • 2 garlic cloves, minced
    • 1 cup freshly grated Asiago cheese
    • 1/4 cup thinly sliced fresh basil


    1. 1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
    2. 2. Prepare fettuccine according to package directions.
    3. 3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.

    Sticky-Bun Pumpkin Muffins

    Sticky-Bun Pumpkin Muffins
    Sticky buns and pumpkin bread combine in this amazing muffin recipe. A mixture of toasted pecans, butter, and brown sugar creates the sweet topping. Serve these for breakfast, or skip the "sticky" part and make Pecan-Pumpkin Bread instead.

    • 2 cups pecan halves and pieces
    • 1/2 cup butter, melted $
    • 1/2 cup firmly packed light brown sugar
    • 2 tablespoons light corn syrup
    • 3 1/2 cups all-purpose flour
    • 3 cups granulated sugar
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 (15-oz.) can pumpkin
    • 1 cup canola oil
    • 4 large eggs
    • Directions: 
    • 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
    • 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.
    • 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
    • 4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
    • 5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.
    • Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

    Utterly Deadly Southern Pecan Pie

    Utterly Deadly Southern Pecan Pie
    Once you’ve made a pecan pie in a cast-iron skillet, you may never go back to a pie plate. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. Serving it in the skillet is also easy and makes the dish even more Southern.


    • 1/2 (14.1-oz.) package refrigerated piecrusts
    • 1 tablespoon powdered sugar
    • 4 large eggs
    • 1 1/2 cups firmly packed light brown sugar
    • 1/2 cup butter, melted and cooled to room temperature
    • 1/2 cup granulated sugar
    • 1/2 cup chopped pecans
    • 2 tablespoons all-purpose flour
    • 2 tablespoons milk
    • 1 1/2 teaspoons bourbon*
    • 1 1/2 cups pecan halves


    1. 1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
    2. 2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
    3. 3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
    4. *Vanilla extract may be substituted.

    Turtle Bark Candy

    • 1 package chocolate almond bark or candy melts
    • 1 tablespoon shortening (if needed)
    • 1 package Caramel bits
    • 1 1/2 cups Fried pecans (or plain pecans will work too)
    1. Line a large cookie sheet with parchment paper or waxed paper. Melt chocolate in a double boiler or microwave, according to package directions add shortening if chocolate seems thick. Add in caramel bits and pecans, stir just to coat. Pour out onto cookie sheet, spread to desired thickness. Let chocolate set at room temperature or to speed it up, place in refrigerator until set. Cut to desired size bars. Store in airtight container.

    No-Roll Sugar Cookies

    Photo: Only 6 ingredients for soft & easy No-Roll Sugar Cookies! 

    Six easy ingredients will let you make melt-in-your-mouth sugar cookies anytime.


    4       cups Original Bisquick® mix
    1 1/2 cups powdered sugar
    3/4    cup butter or margarine, softened
    1       teaspoon almond extract
    2       eggs
    1       cup granulated sugar 


    • 1 Heat oven to 400ºF. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
    • 2 Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
    • 3 Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.

    Expert Tips:

    Make cookies as directed--except drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten with a sugared glass bottom. (Cookies will be less rounded.)

    Use orange food color paste or yellow and red liquid food colors to tint the dough a Halloween orange. You can also roll the dough balls in colored sugar before baking.


    Chicken Pot Pie

    Photo: What's your favorite comfort food? Nothing beats Chicken Pot Pie on a cold winter day!

    This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.


    1 2/3  cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
    1        cup cut-up cooked chicken
    1        can (10 3/4 ounces) condensed cream of chicken soup
    1        cup Original Bisquick® mix
    1/2     cup milk
    1        egg 


    • 1 Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
    • 2 Stir together remaining ingredients with fork until blended. Pour into pie plate.
    • 3 Bake 30 minutes or until golden brown.

    Expert Tips:

    Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.

    Change the flavor by using another variety of condensed creamy soup.

    Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.


    Death By Chocolate Mini Cheesecake Pies

    Photo: Death by Chocolate Mini Cheesecake Pies. Oh yes we did!


    Impress family and party guests with decadent Death by Chocolate Cheesecake Mini Pies.


    • Crust:

      • 48 chocolate wafer cookies, crushed (about 2 1/2 cups)
      • 6 tablespoons butter, melted
      • 2 teaspoons corn syrup or honey
    • Filling:

      • 2 packages (8 oz each) cream cheese, softened
      • 3/4 cup granulated sugar
      • 2 teaspoons vanilla
      • 2 tablespoons coffee-flavored liqueur, if desired
      • 2 eggs
      • 6 oz chocolate (I like to use 60% cocoa chocolate bars), melted and cooled
      • 1/2 cup Original Bisquick® mix
      • 3/4 cup milk
    • Toppings:

      • 2 cups whipping cream
      • 2 tablespoons powdered sugar
      • 6 oz semisweet chocolate chips, melted and cooled slightly
      • 20 to 24 mini milk chocolate-covered peanut, caramel and nougat candy bars, frozen and then chopped
      • Directions:

        • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
        • 2 In small bowl, mix Crust ingredients. Divide mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
        • 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and liqueur. Beat in eggs, 1 at a time, until well blended. Pour in the cooled (but still pourable) melted chocolate, and beat until there are no more streaks and batter looks chocolaty. Add Bisquick mix, and beat until incorporated. Pour in milk, and beat until smooth and creamy.
        • 4 Divide batter evenly among cups (cups will be almost full).
        • 5 Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
        • 6 In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar. Remove 3/4 cup of the whipped cream, and place in bowl; set aside. Add all but 2 tablespoons (reserve for drizzling) of the melted chocolate to the remaining whipped cream, and beat until there are no more chocolate streaks.
        • 7 Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of chocolate cream and then a little dollop of whipped cream. Just before serving, garnish with chopped candy bars and a drizzle of melted chocolate. Serve chilled.
      • Source: 

    Holiday Fun Dough

    Photo: It's super easy to make Holiday Fun Dough with the kiddos!

You only need these 5 ingredients:
1 1/4 cups Original Bisquick® mix
1/4 cup salt
1 teaspoon cream of tartar
1 cup water
1 teaspoon liquid food color
Directions here:
    Here's an easy and colorful dough that will provide hours of playtime fun.


    You only need these 5 ingredients:

    1 1/4 cups Original Bisquick® mix
    1/4 cup salt
    1 teaspoon cream of tartar
    1 cup water
    1 teaspoon liquid food color

    • In 4-cup microwavable measuring cup, stir Bisquick mix, salt and cream of tartar until mixed. In liquid measuring cup, mix water and food color.
    • 2 Stir a small amount of colored water at a time into dry mixture until all water is added. Microwave uncovered on High 1 minute. Scrape mixture from side of cup and stir. Microwave uncovered 2 to 3 minutes longer, stirring every minute, until mixture almost forms a ball. Let dough stand uncovered about 3 minutes.
    • 3 Remove dough from measuring cup, using spoon. Knead dough in your hands or on the counter about 1 minute or until smooth. (If dough is sticky, add 1 to 2 tablespoons Bisquick mix.) Cool about 15 minutes.
    • 4 Use dough to make fun shapes. Store in tightly covered container in refrigerator up to 30 days. Dough is not edible.

    Expert Tips:

    Remember—this isn't for nibbling! Divide the dough as desired before adding food color or make several batches of this recipe, varying the colors of each batch.