Cheesy Florentine Biscuit Cups

Healthful spinach is combined with a cheesy filling in a tender biscuit cup.

Ingredients:

2

tablespoons unsalted or salted butter

1

box (9 oz) Green Giant™ frozen chopped spinach

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits) 

4

oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes 

8

eggs

2

cups shredded mild Cheddar cheese (8 oz)

Directions:

• Heat oven to 350°F. Spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with CRISCO® Original No-Stick Cooking Spray.
• In 10-inch skillet, melt butter over medium heat. Stir in spinach, salt and pepper. Cook 5 to 7 minutes, stirring occasionally and breaking up spinach if necessary, until spinach is hot. Remove from heat; set aside.
• Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place heaping 1 tablespoon bacon on dough in bottom of each cup. Top each with spinach mixture. Using finger or end of wooden spoon handle, make 1 1/2-inch-wide indentation in center of each cup. Break 1 egg into each cup. Top each egg with 1/4 cup cheese (cups will be full). (If using custard cups, place on large cookie sheet with sides.)
• Bake 20 to 25 minutes or centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm.

Source: pillsbury.com / Theresa D'Amato

Pineapple Cheese Ball

This Cheese ball is a crowd favorite and so easy to make!

Ingredients:

• 1-1/2 packages (12 oz) cream cheese
• 1 small can crushed pineapple (well drained)
• powdered sugar (to taste- approximately 2-3 Tbsp.)
• green onion (optional-to taste, approximately 2 Tbsp.)
• chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
• chopped pecans (about 1 cup worth)

Directions:

1. Combine all ingredients together.
2. Mash into a ball and chill.
3. Roll in crushed pecans.
4. Refrigerate until served. Serve with crackers.

Source: chef-in-training.com

Basketball Cake Balls

Ingredients:

• 1 box Duncan Hines Yellow cake mix (plus ingredients for cake)
• 1/2 of a (16 oz) container Duncan Hines buttercream cake frosting
• 2 packages (16 oz) Vanilla CANDIQUIK Coating
• 6 oz Chocolate CANDIQUIK Coating
• Orange food coloring (oil or powder based only)

Directions:

1. 1. Prepare and bake cake mix as directed on box; cool.
2. 2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
3. 3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.
4. 4. Melt Vanilla CandiQuik according to directions on package. Add orange food coloring until a deep orange color is established.
5. 5. Dip cake balls in CandiQuik and place on wax paper to set.
6. 6. Melt Chocolate CandiQuik according to directions on package. Pour into a piping bag (or plastic bag with a tiny corner snipped off) and pipe on basketball lines.
7. TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

Source: duncanhines.com

Chicks in a Blanket

Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.

Ingredients:

• 1 (8-oz.) can refrigerated crescent rolls
• 1 (12-oz.) package mini smoked chicken-and-apple sausages (24 links)
• Parchment paper
• 1 egg yolk, lightly beaten 
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon fennel seeds (optional)
• Spicy Mustard Sauce

Directions:

1. Preheat oven to 375°. Unroll crescent rolls; separate into triangles. Cut each triangle into 3 long triangles.

2. Place 1 sausage link on wide end of each triangle; roll up triangles around sausages, starting at wide end. Place, point sides down, on a parchment paper-lined baking sheet.

3. Brush rolls with egg yolk. If desired, stir together sesame seeds and next 2 ingredients, and sprinkle over rolls.

4. Bake at 375° for 14 to 15 minutes or until golden brown. Serve with Spicy Mustard Sauce.

Note: We tested with Aidells Chicken & Apple Sausage Minis.

Sara Foster, Southern Living DECEMBER 2013