Mom’s recipe for shepherd’s pie gets a makeover with Pillsbury™’s seamless crescent dough.MORE+LESS-Make withPillsbury Crescents2whole large potatoes, plus cream for mashing1teaspoon steak seasoning1tablespoon Muir Glen™ organic tomato ketchup1teaspoon Worcestershire sauce1/3cup frozen vegetables (peas, carrots or mixed)1can (8 oz) Pillsbury™ refrigerated Crescent Dough SheetHide Images1Heat oven to 375°F.
Category Unusual recipes
Delicious and tangy homemade key lime bars with a coconut whipped cream frosting. Cool and refreshing for a hot day!MORE+LESS-Updated March 22, 2017Crust1cup graham crackers, crushed2tablespoons brown sugar4tablespoons unsalted butter, meltedFilling2cans (14 oz each) sweetened condensed milk1lb key limes, juice only (about 1/2 cup juice total)Topping1/4cup toasted shredded coconut (optional)Hide Images1Crush graham crackers in a food processor until they are well ground.
Decorate chocolate cakes filled with Baileys® Irish Cream ganache to make them look like beer mugs – topped with frothy whipped cream!MORE+LESS-Updated March 7, 2017Cake1box (15.25 oz) chocolate cake mixBaileys Irish Cream Chocolate Ganache5ounces semi-sweet chocolate, finely chopped1/2cup heavy whipping cream2tablespoons powdered sugar2tablespoons Baileys™ Irish CreamBeer Mug Wrappers and Foam30ounces white modeling chocolateGolden yellow gel or paste food coloring1tub (8 oz) frozen whipped topping, thawedHide Images1Pre-heat oven to 350°F.
A delicious and easy slow-simmered soup.MORE+LESS-Updated September 18, 20172tablespoons neutral oil1large white onion, diced1tablespoon chili powder2tablespoons brown sugar1can (28 oz.) diced tomatoes1can (15 oz.) white beansHide Images1In a large heavy pot, add neutral oil over medium-high heat. Once the oil is hot, add the cubed pork butt (1-2 inch cubes) and brown well on all sides, cooking for 8-10 minutes total.
A spicy Thai twist on your favorite game day snack.MORE+LESS-Chicken and marinade25chicken wingettes (already separated)2tablespoons fish sauce (or soy sauce)Sauce3tablespoons green curry paste5Thai chilies (diced, optional)1can (14 oz) coconut milk1tablespoon fish sauce (or soy sauce)Garnish1/4cup cilantro, choppedHide Images1Mix the marinade ingredients and pour over the wings.
Put down the takeout menu. Plus you don’t have to tip, so there’s that.MORE+LESS-Make withProgresso Broth1package (20 oz) boneless skinless chicken thighs2teaspoons toasted sesame oil2teaspoons vegetable oil3/4cup Progresso™ chicken broth (from 32-oz carton)2teaspoons finely chopped gingerroot1tablespoon sliced green onion1teaspoon grated orange peel1/2teaspoon raw sesame seedHide Images1In medium bowl, mix chicken with 1 teaspoon of the sesame oil and the salt; stir to coat.
Juicy Lucy burgers, stuffed with a center of melty cheese, are made even better with Mexican seasoning, chorizo and bacon!!MORE+LESS-1packet (1 oz) Old El Paso™ taco seasoning mix4oz cheddar cheese, cut into 6 cubes6slices pepper jack cheese8slices thick-cut bacon, cookedHide Images1Spray the grill with cooking spray, then preheat to medium-high.
Chicken flavored with taco seasoning and BBQ sauce baked in a wonton wrapper.MORE+LESS-1boneless skinless chicken breast, boiled and shredded2tablespoons barbeque sauce1/2tablespoon Old El Paso™ taco seasoning mix1tablespoon chopped cilantro3tablespoons Mexican cheese1red chili pepper, seeded and sliced1/2avocado, pitted and slicedHide Images1Preheat oven to 400°F.
Cheese tortellini is cast in the starring role of this stellar one-pot dinner. With chicken, peas, cream and cheese, this easy comfort dish will please both kids and adults alike, guaranteed.MORE+LESS-Updated September 1, 2017Make withProgresso Broth1package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces1tablespoon Italian seasoning1/2teaspoon crushed red pepper flakes1carton (32 oz) Progresso™ chicken broth1/2cup heavy whipping cream1package (20 oz) refrigerated cheese tortellini1cup Cascadian Farm™ frozen organic garden peas, thawed (from 10-oz bag)1/2cup shredded Parmesan cheese1/4cup finely shredded fresh basil leavesHide Images1Rub chicken with Italian seasoning, pepper flakes and salt.
You can throw this chili skillet dip together during a timeout or commercial break, so it’s perfect for game day, movie nights or those lazy afternoons when the only conversation you’ve had all day is telling Netflix™ that yes, you are still watching. MORE+LESS-1package (8 oz) cream cheese, softened2teaspoons ranch dip mix (from 1-oz package)1can (15 oz) chili with beans1can (4.
Hearty spinach, cheese and egg white quinoa bites to get your morning protein fix. A great way to start the day!MORE+LESS-1cup cooked quinoa, warmed1/2cup shredded cheddar or mozzarella cheese1/3cup chopped fresh spinach leavesHide Images1Preheat oven to 350°F and spray a mini muffin tin with cooking spray.
Make withPillsbury Pie Crust1teaspoon smoked paprika1/3cup pitted green olives5hardboiled eggs, peeled and cut in halfEmpanada wrappers or Pillsbury™ ready made pie crustHide Images1In a large frying pan over a medium flame, heat olive oil.2Add in onion and garlic and sauté for 5 minutes.3Add in the ground beef, and sprinkle it with cumin and paprika.
This beautiful beefy one-pot has it all – bacon, quinoa, spinach and cheese – for flavor galore!MORE+LESS-Make withProgresso Broth3slices thick-cut bacon, chopped1lb lean (at least 80 ) ground beef2cups thinly sliced onion1cup uncooked white quinoa, rinsed and drained2cups Progresso™ beef flavored broth (from 32-oz carton)4cups fresh baby spinach1cup shredded Parmesan cheese (4 oz)Hide Images1In 5-quart Dutch oven, cook bacon over medium heat 10 to 12 minutes, stirring occasionally, until crisp.
Step up your game (day) with these air-fryer chicken wings that bring the heat without the hassle.MORE+LESS-1/4cup finely chopped dill pickles4tablespoons butter, melted1tablespoon ground red pepper (cayenne)1tablespoon packed dark brown sugar1teaspoon smoked paprika2lb fresh or frozen (thawed) chicken wingettes and drummettesHide Images1In small bowl, mix ranch dressing and pickles.
A rich and flavorful chili featuring simmered ground sirloin, two kinds of beans, and lots of dark beer!MORE+LESS-Updated March 7, 20171 1/2pounds ground sirloin1tablespoon ground cumin2tablespoons chili powder1/4teaspoon cayenne pepper2bottles (11 oz each) Guinness™ stout1can (28 oz) Muir Glen™ diced tomatoes1can (15 oz) kidney beans, drained1can (15 oz) black beans, drainedCheddar cheese (for garnish)Hide Images1In a large pot over medium high heat, add oil and let heat until shimmering.
Black beans and corn tossed with seasonings and grilled. A great side dish for a backyard barbecue party!MORE+LESS-Updated March 23, 20171/2jalapeño, seeded and minced1/4cup crumbled queso fresco1tablespoon Old El Paso™ taco seasoning mixLime wedges for serving (optional)Hide Images1Stir together all ingredients in a medium-sized bowl.
Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.MORE+LESS-2lbs Yukon gold potatoes, halved and quartered4to 5 carrots, peeled, halved and quartered1red onion, halved and quartered1garlic bulb, cloves separated and skins removed4tablespoons olive oil, divided3 1/2to 4 lbs skin-on, bone-in chicken thighs1/2teaspoon dried oregano1/2teaspoon dried parsley flakesHide Images2In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil.
We turned regular sugar cookie mix into a graham-cookie dough, then baked in muffin tins to form mini crusts. Genius, right? Next, add a dollop of creamy vanilla cheesecake, and top with fresh strawberries for a cookie creation no one will see coming.MORE+LESS-Cookie Base1pouch (17.5 oz) Betty Crocker™ sugar cookie mix1/2cup graham cracker crumbs (about eight 2-inch square crackers)Filling1package (8 oz) cream cheese, softenedTopping1cup chopped fresh strawberriesHide Images1Heat oven to 350°F.
It all starts with a lemon cookie crust. Then we add smooth and creamy cheesecake, a swirl of pucker-worthy lemon curd and a layer of lemon cookie crumbles to bring it all home.MORE+LESS-Updated January 19, 20171box (15.25 oz) Betty Crocker™ Cake Mix Lemon1/2cup (1 stick) butter, melted12ounces (1 1/2 blocks) cream cheese1jar (10 oz) lemon curd, dividedHide Images1Preheat oven to 325°F.
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious.MORE+LESS-Make withProgresso Broth8thin slices sirloin or flank steak (length and width according to personal preference)Salt and freshly ground black pepper1red bell pepper, sliced into thin strips1green bell pepper, sliced into thin strips1medium zucchini, sliced into thin strips1medium yellow onion, halved and then thinly slicedA few white button or cremini mushrooms, cut into thin stripsFor the Rosemary Balsamic Glaze:1teaspoon extra virgin olive oil1large clove garlic, minced1/4cup dark balsamic vinegar2tablespoons dry red wine1/4cup Progresso™ beef-flavored brothHide Images1Rub each side of the steak slices with a little extra virgin olive oil.
Updated July 19, 20172cups cauliflower, cooked1/4cup green onions, only the white partSalt and pepper, to taste1cup breadcrumbs (panko)Hide Images1Put the cauliflower, egg, parsley, green onions, salt, pepper and parmesan in a food processor. Pulse until you get an even mixture.2Put the mixture in a medium-sized bowl and add the panko; mix till they combine.