Chocolate Raspberry Crescent Ring

This simple stunner is equally at home in a fancy holiday brunch spread as it is on the kitchen table any old weekend morning!

Ingredients:

1

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

1/2

cup semisweet chocolate chips

1/2

teaspoon vegetable oil

1

package (10 to 12 oz) frozen raspberries

1/4

cup sugar

1

tablespoon cornstarch

 
Directions:

Heat oven to 350°F. Spray large unrimmed cookie sheet with baking spray with flour. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)

In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough.

Starting with 1 long side of rectangle, roll up; pinch edge to seal.

With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring.

Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.

Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup water; bring to a boil over medium-high heat. Break up berries with spatula or wooden spoon if frozen together. Continue to cook 5 minutes, stirring frequently, until berries burst and mixture begins to boil vigorously. Combine cornstarch and 1/4 cup water in a small bowl. Stir into boiling mixture and continue to cook 2 minutes, or until mixture is very thick. Strain sauce through fine mesh strainer. Spoon 1/4 cup sauce over warm crescent ring. Serve with remaining sauce.     

Source: pillsbury.com

Open-Face Green Goddess Bacon Lettuce Tomato's

Runny eggs are all the rage. Highlight the sunny protein staple in this trendy toast recipe.

Ingredients

• 8 slices applewood-smoked bacon
• 4 tablespoons reduced-fat buttermilk
• 2 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped chives
• 1 cup lightly packed herbs, such as parsley, basil, mint and tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2-inch slices whole-grain country bread, lightly toasted
• Nonstick cooking spray
• 4 eggs
• 8 leaves butter lettuce
• 1 large beefsteak tomato, cut into 8 slices

Directions:

1. Preheat the oven to 400 degrees . Arrange bacon on a wire rack set over a baking sheet and bake until crisp, 20 to 22 minutes. Remove from oven and let cool to room temperature.

2. Meanwhile, puree buttermilk, mayonnaise, lemon juice, chives, herbs, salt and pepper in a blender until smooth to make dressing. Spread each slice of bread with 1 tablespoon dressing.

3. Lightly coat a large nonstick skillet with cooking spray and heat to medium high. Crack eggs into skillet and cook until whites are firm but yolks are still runny, 2 to 3 minutes. Top each slice of bread with 2 lettuce leaves, 2 tomato slices, 2 bacon slices and 1 egg. Drizzle 1 tablespoon dressing over each sandwich.

Source:  recipe.com