Category: Traditional recipes

Updated July 17, 20172cups of cream cheese, room temperature1/2cup of cheddar cheese, grated1tube of Pillsbury™ refrigerated original breadsticks2tablespoons of sesame seeds (optional)Hide Images1Take one jalapeño and carefully cut the surface of the length (leaving the stem) to reveal the seeds. Use a small spoon to remove the steeds.

These pancakes are pure potato and flavor, no egg or flour filler!MORE+LESS-1/2stick (1/4 cup) butter1box (4.9 oz) Betty Crocker™ Loaded Mashed Simple Recipe PotatoesHide Images1Microwave the butter and water in a large bowl until the water is very hot and the butter is melted. Whisk in the potato package.

Prep 15minTotal1hr55minServings16These gooey brownies are topped with a s’mores topping to make them extra delicious. No camp-fire needed!MORE+LESS-Updated December 22, 2016IngredientsBrownies1box Immaculate Baking Co.™ brownie scratch baking mixButter and eggs called for on brownie mix boxTopping1cup miniature marshmallows1/2cup semisweet chocolate chunks or 1 bar (1.

All the flavors of a classic cocktail, but in a sandwich form!MORE+LESS-1can (11 oz) Pillsbury™ refrigerated French bread2tablespoons extra-virgin olive oil1teaspoon fresh lemon zest4or 5 thick slices pancetta, cut into thirdsHide Images1Preheat oven to 350°F. Arrange the bread dough seam-side down on a greased baking sheet.

This savory rustic tart is filled with mashed potatoes, sausage, bacon and cheese.MORE+LESS-Created January 18, 2017Make withPillsbury Pie Crust1Pillsbury™ Refrigerated Pie Crust, softened as directed on box2 1/2cups prepared mashed potatoes1cup cooked and crumbled pork sausage2oz shredded sharp cheddar cheeseHide Images1Preheat oven to 400°F.

Empty your fridge and youve got MAJAH yumsville.MORE+LESS-Updated September 24, 20141green bell pepper, diced2tablespoons minced chipotle peppers in their adobo sauce1cup shredded cheddar cheese1/2cup fresh parsley or cilantro2tablespoons chipotle spreadHide Images2Heat a large skillet over medium heat.

1/4cup hazelnuts, chopped1lb fresh Brussels sprouts2 1/2tablespoons chopped pancettaHide Images2Place the almonds and hazelnuts in a cookie tray and toast them for 5 minutes, or until they are slightly golden and fragrant. Set aside to let cool.3Meanwhile, wash and cut the sprouts. Remove the stem& 39;s end and any leaves that are damaged or losing color.

The perfect grilled cheese for fall, with gooey Gruyere, crispy apples and a sprinkle of cinnamon.MORE+LESS-Updated March 21, 20171small apple, cored and sliced thin2tablespoons unsalted butter6oz Gruyere cheese, gratedHide Images1Begin by gathering your ingredients.2Core your apple, halve it, and slice it into thin slices.

Sweet and crispy Vanilla Chex™ treats decked out in pink for Valentine’s Day!MORE+LESS-Updated September 11, 20176cups Vanilla Chex™ cereal1/4cup (1/2 stick) butter, plus additional for greasing4cups mini marshmallows or 1 (10 oz) bag regular-size marshmallowsRed or pink gel paste food coloringHeart cookie cutter (3-inch)Conversation hearts candy (optional)Hide Images1Grease a 13x9-inch pan and set aside.

Irresistible, buttery, flaky mini donuts made from Pillsbury™ Crescent Rolls! They& 39;re topped with a homemade glaze sauce, caramel and a pinch of sea salt. Delicious!MORE+LESS-Make withPillsbury Crescents1can (8 oz) Pillsbury™ refrigerated crescent rolls3tablespoons caramel sauceHide Images1Unroll the crescent rolls, but don& 39;t take them a part.

1red pepper, seeded and deveined, julienned1yellow pepper, seeded and deveined, julienned6tomatoes, peeled and diced1tablespoon tomato paste1teaspoon yellow pepper paste1box (1 lb) quinoa short pasta (fusilli)Hide Images1Heat oil in a saucepan on medium heat. Add onion and garlic, and sauté for 3 minutes.

Need dinner in a hurry? Or lunch in a jiffy? Or just some food in your belly ASAP? No matter what time of day you’re feeling hunger pains, these easy turkey lettuce wraps can be ready in just 15 minutes—they’re almost as easy to make as they are tasty to eat.MORE+LESS-1red bell pepper, finely diced1(4 oz) can water chestnuts, drained and finely diced3tablespoons hoisin sauce2scallions, finely diced1pinch coarse salt and freshly ground pepper1tablespoons soy sauce, to drizzle1head butternut or Boston lettuce, leaves separatedHide Images1Heat a skillet over medium-high heat.

1lb yellow or purple potatoes1can (12 ounces) evaporated milk5yellow peppers (aji amarillo), seeded (or paste of yellow pepper), seeded, deveined, chopped2garlic cloves, peeled, left whole1to 2 tablespoons vegetable oil1/2small yellow onion, chopped1teaspoon fresh lemon juice4hard boiled eggs, halved or quartered1tablespoon flat leaf parsley, choppedSmall package of soda crackersHide Images1Wash, peel and cook potatoes in water with two teaspoons of salt.

A salty-sweet combo for the Spam lover!MORE+LESS-Updated October 13, 2016Make withPillsbury Grands! Biscuits1(12 ounce) can Spam®, cubed1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits1quart vegetable oil, for fryingHide Images1Slice Spam into planks and cube into tiny cubes.

Yummy, soft scones made with three versions of ginger and crunchy pecans.MORE+LESS-Updated September 18, 20173cups Gold Medal™ unbleached all-purpose flour2/3cup plus 1 tbsp sugar1tablespoon baking powder1 1/2teaspoon ground ginger1 1/2sticks chilled, unsalted butter, cut into 1/2-inch cubes1/3cup pecan halves, chopped1/4cup plus 2 tbsp chopped crystallized ginger2teaspoons finely grated peeled fresh ginger1teaspoon vanilla extractHide Images1Preheat oven to 425°F.

Take spice cake to the next level… bake it in a pumpkin!MORE+LESS-3(approximately 5-inch diameter) sugar or pie pumpkins1box Betty Crocker™ Super Moist™ spice cake mix2tablespoons granulated sugar1/2teaspoon pumpkin pie spice or ground cinnamonHide Images1Heat oven to 350°F. Carefully cut off the tops of each pumpkin, then scrape out the seeds and pulp.

This bright green pesto is made with a surprising secret ingredient--dandelion greens!MORE+LESS-2cups torn dandelion greens pieces (about 1 bunch)1/3cup grated Parmesan cheese1/3cup chopped walnuts, toasted and cooledHide Images1In a food processor combine everything except olive oil. Pulse several times, scraping down the sides every few pulses until everything is minced up evenly.

Rather than rolling your crescent dough into a twirly croissants, try folding them in half for bite-sized turnovers. Cute & tasty!MORE+LESS-Updated June 21, 2018Make withPillsbury Crescents1tube Pillsbury™ refrigerated crescent rolls1can Betty Crocker™ Rich & Creamy vanilla frostingHide Images1Fill half of each crescent triangle with a small spoonful of apple pie filling.

Prep 5minTotal5minServings1Zombies are known for two things: loving brains and moving slowly. It’s known as the Zombie because it’s full of booze, making it a fun concoction for Halloween as well as all year long.MORE+LESS-IngredientsOrange slice, pineapple wedge and maraschino cherry for garnish, if desiredStepsHide Images1Add all of the liquors into a cocktail shaker.

You’ve sung about wanting someone to bring you some figgy pudding—now it’s time to make the classic dish yourself! This traditional recipe will teach you how easy it is to make figgy pudding, and this recipe is packed with lots brandy and a variety of dried fruits—figs, being one of those fruits, of course.