Category: Unusual recipes

Hello, new go-to appetizer recipe! Inspired by the Southern party staple, these pimiento cheese roll-ups are every bit as charming as you’d expect them to be. MORE+LESS-1container (8 oz) cream cheese spread, softened1teaspoon fresh lemon juice1/2teaspoon Worcestershire sauce1/4teaspoon smoked paprika1/8teaspoon ground red pepper (cayenne)1package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)2cups shredded Cheddar-Monterey Jack cheese blend (8 oz)1jar (4 oz) diced pimientos, drained and patted dry1/4cup sliced green onions2tablespoons chopped pickled jalapeño chilesHide Images1In medium bowl, mix cream cheese spread, mayonnaise, mustard, lemon juice, Worcestershire sauce, paprika, salt and red pepper.

Not only are these bars rich with fudgy chocolate and tart berries that burst with flavor, but they are made with just six simple ingredients!MORE+LESS-Updated February 14, 2018Make withPillsbury Cookie Dough1Pillsbury™ Refrigerated Pie Crust14oz sweetened condensed milk2cups dark chocolate chips, divided1tablespoon granulated sugar4oz Pillsbury™ refrigerated sugar cookie doughHide Images1Begin by gathering your ingredients.

The larger-than-life slice we all know and love is surprisingly easy to make at home from scratch. The trick? Just bake the pizza in halves on separate cookie sheets! It& 39;s that easy.MORE+LESS-2 1/2to 3 cups Gold Medal™ all-purpose flour1package regular active or fast-acting dry yeast (2 1/4 teaspoons)3tablespoons olive or vegetable oil1cup very warm water (120° to 130°F)1cup crushed tomatoes (from 28-oz can)1/4teaspoon garlic powder1/8teaspoon onion powder3cups shredded whole milk mozzarella cheese (12 oz)1/4teaspoon Italian seasoning40slices pepperoni (about 3 1/2 oz)Hide Images1In large bowl, mix 1 cup of the flour, the sugar, salt and yeast.

Turn a tube of refrigerated biscuit dough into pretzels—waffle pretzels! In less than 20 minutes, you’ll have a whole batch of these insanely addictive snacks. They taste just like a cinnamon sugar food court pretzel, no trip to the mall required.MORE+LESS-Updated September 11, 2018Make withPillsbury Grands!

Prep 5minTotal5minServings8Perfect for autumn, this sweet and spicy vinaigrette dressing is kissed with the deliciously smoky flavor of chipotle peppers.MORE+LESS-Ingredients4-6 chipotle peppers in adobo sauce1/3cup apple cider vinegarStepsHide Images1Combine all ingredients together in a blender, until pureed.

An easy recipe for a hearty beef stew that’s perfect for St. Patrick’s Day, or any day!MORE+LESS-Make withProgresso Broth3tablespoons extra virgin olive oil2lbs beef stew meat, cut into 1-inch cubes1/3cup all-purpose flour1/2teaspoon ground black pepper1tablespoon Worcestershire sauce1tablespoon Dijon mustard2teaspoons minced garlic1teaspoon dried rosemary4carrots, peeled and sliced3medium potatoes, peeled and cubed into bite-sized pieces2 1/2cups Progresso™ beef-flavored or chicken broth1 1/2cups (12 oz) dark beer (or substitute additional broth)Hide Images1Begin by gathering your ingredients.

If you’re familiar with the ricotta-and-olive-oil treat that is the Italian Christmas cookie, you’re going to love this supersized interpretation. Made easy with Betty Crocker™ Super Moist™ cake mix, this dense, sweet dessert is going to make you rethink the whole concept of a Christmas cookie exchange and instead will give you visions of holiday cake walks.

Prep 10minTotal10minServings1Bright and zingy, this dressing tastes incredible on any green salad. It’s even great drizzled over soba noodles for a deliciously quick Asian-inspired dinner dish.MORE+LESS-Updated September 20, 2016Ingredients2-inch piece fresh ginger, peeled and sliced2tablespoons mellow white miso (or tahini)2tablespoons toasted sesame oil1/4cup liquid coconut oil, canola or grapeseed oilStepsHide Images1In a high-speed blender, combine carrots, onion, ginger, miso and vinegar.

I don’t think there are many dishes that are as easy to make as carrot soup with chile ancho. You can serve this soup with a few slices of peasant bread or warm baguette, and you’ll get a light but full meal.MORE+LESS-1chile ancho, seedless, grilled and cut into thin strips4carrots, peeled and sliced2yellow potatoes, peeled and cut into big cubes1scallion, white and green parts slicedHide Images1Heat the olive oil in a pot.

Prep 25minTotal30minServings4This delicious spring hash takes brunch to a whole new level, plus it’s a great way to use up leftover ham.MORE+LESS-Ingredients1bag (16 oz) Cascadian Farm™ frozen organic country style potatoes (4 cups)1/4teaspoon ground black pepper1cup shredded sharp Cheddar cheese (4 oz)1tablespoon apple cider vinegar1tablespoon chopped fresh chivesStepsHide Images1In 12-inch nonstick skillet, melt butter over medium heat.

Savory avocado toast with the addition of salty herbed pesto is a quick snack worth keeping in your back pocket for those moments when hunger hits.MORE+LESS-Updated March 3, 20172pieces whole wheat bread, toasted1avocado, pitted and mashedHide Images1Mash avocado and pesto on toast with a fork. (That’s it!

Salty bacon, buttery leek and fire-roasted tomatoes, topped off with savory cheese...this is one finger-lickin& 39; quiche!MORE+LESS-Make withPillsbury Pie Crust1Pillsbury™ Refrigerated Pie Crust3slices thick cut bacon, diced1large leek, sliced, rinsed and drained1can (14.5 oz) Muir Glen™ Organic Tomatoes Fire Roasted, drained1cup shredded flavorful cheese (Swiss, gouda, cheddar, etc)Hide Images1Preheat the oven to 325°F.

Creamy, cheesy and bacony, this chowder hits all the right notes and promises to leave you satisfied. Did we mention how easy it is to make? Thanks, slow cooker!MORE+LESS-Make withProgresso Broth1large onion, chopped (1 cup)1carton (32 oz) Progresso™ chicken broth (4 cups)1can (12 oz) evaporated milk1bag (12 oz) frozen chopped broccoli, thawed3medium Yukon gold potatoes, diced1/2teaspoon freshly ground pepper1/2cup heavy whipping cream8oz Kraft™ Velveeta™ original cheese, cut into cubes1 1/2cups shredded sharp Cheddar cheese (6 oz)Hide Images1Spray 5-quart slow cooker with cooking spray.

Miniature wedding cakes that can easily be frosted and decorated just like a professional. Sour cream and milk are added to a cake mix to make this cake fluffy and soft.MORE+LESS-1Betty Crocker Super Moist™ white cake mix1container (16 oz) Betty Crocker™ Whipped Frosting Fluffy WhiteHide Images2In a mixing bowl combine cake mix, eggs, oil, milk, and sour cream.

These smooth, creamy mashed sweet potatoes don’t have a drop (or pat) of dairy in them, making them a great option for serving to folks on a plant-based diet.MORE+LESS-Created August 16, 20163large sweet potatoes (about 1 1/2 pounds), peeled, and cut into chunks3tablespoons extra virgin olive oil2tablespoons fresh minced sage leavesHide Images1Place the sweet potato chunks in a large stock pot and cover with 1” of water.

A quick noodle stir-fry packed with flavor!MORE+LESS-Updated April 19, 20171lb chicken, sliced thin1/2red pepper, sliced thin2tablespoons neutral oilYakisoba Sauce:1teaspoon red curry pasteHide Images1It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil.

Gooey browned butter-marshmallow sauce, crunchy cereal and sliced almonds, creamy salted chocolate on top. These chewy Cheerios™ dessert bars are perfection x 10.MORE+LESS-Updated July 18, 20161 1/4cups butter, divided3 1/2cups Cheerios™ cereal1 1/2cups semisweet chocolate chipsHide Images1In a large saucepan, cook 3/4 cup butter over medium-high heat, stirring constantly, until boiling.

A bright yellow lemon cake roll filled with cream cheese fluff.MORE+LESS-Updated April 11, 2017Cakes1box (16.25 oz) Betty Crocker™ Super Moist™ Cake Mix LemonOptional: 1/2 teaspoon Betty Crocker™ gel food color, yellowFilling8oz cream cheese, softened1 1/2cups frozen whipped topping, thawedTopping2-3 tablespoons lemon juiceOptional: lemon curls or lemon zestHide Images1Cakes: Heat oven to 375° F (350° F for dark or nonstick pans).

Dress up your soup with these simple cornbread dumplings!MORE+LESS-Updated September 11, 2017Make withProgresso BrothFor the soup4cups Progresso™ chicken broth12oz. bag frozen peas and carrots3cups cooked chicken, choppedFor the dumplings1 1/3cups Original Bisquick™ mixHide Images1Melt the butter in a large stock pan or Dutch oven over medium heat.

Crunchy pickles in a crispy batter. Served with a spicy chipotle mayonnaise!MORE+LESS-Updated March 7, 20174dill pickles (although there& 39;s enough batter for 8 probably)1cup all-purpose flour (batter)2tablespoons paprika (batter)1cup beer (or milk for a softer batter)1tablespoon adobo sauce (from chipotles)1quart vegetable oil (for frying)Hide Images1Heat your oil to 350°F.