2016 / ENERA ILLS -...

2016 © & ™/® OF GENERAL MILLS 2™

2016 © & ™/® OF GENERAL MILLS 1

PREP TIME: 20 minutesTOTAL TIME: 3 hours 15 minutesMAKES: 20 servings

Easy Creamy Lemon Bars

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1 tablespoon grated lemon peel and 1/4 cup lemon juice from 1 large lemon

2 packages (8 oz each) cream cheese, softened

1/4 cup sugar

2 containers (6 oz each) Yoplait® Original lemon burst yogurt

3/4 cup heavy whipping cream

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.

In medium bowl, mix cookie dough and 1 teaspoon of the grated lemon peel with hands or spoon until well blended.

Press dough in bottom of ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In large bowl, beat cream cheese, sugar, lemon juice and remaining 2 teaspoons lemon peel with electric mixer on medium speed until smooth and creamy. Add yogurt; beat until well blended.

In another large bowl, beat whipping cream on high speed until soft peaks form. Gently fold whipped cream into cream cheese mixture until well blended. Spoon onto cooled crust; spread evenly. Cover; refrigerate about 2 hours or until set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.

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PREP TIME: 15 minutesTOTAL TIME: 50 minutesMAKES: 6 servings

Chicken Enchilada Bubble-Up Bake

2 cups shredded deli rotisserie chicken

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (10 oz) Old El Paso™ red enchilada sauce

1/2 cup Old El Paso™ Thick 'n Chunky salsa

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)

1 cup shredded Mexican cheese blend (4 oz)

2 tablespoons sliced green onions (2 medium), if desired

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.

In 10-inch nonstick skillet, cook chicken, beans, enchilada sauce and salsa over medium-high heat, stirring occasionally, 3 to 4 minutes or until hot. Spoon into baking dish.

Meanwhile, separate dough into 8 biscuits. Cut each into 8 pieces.

Add biscuit pieces to chicken mixture, stirring gently until pieces are coated.

Bake 25 to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.

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PREP TIME: 20 minutesTOTAL TIME: 2 hoursMAKES: 8 servings

Cinnamon Roll Dutch Apple Pie

1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons cold butter

1/4 cup chopped pecans

1 can (21 oz) apple pie filling

Heat oven to 375°F. Separate dough into 8 rolls. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

In medium bowl, mix flour, brown sugar, cinnamon and butter with fork until crumbly. Mix in pecans; set aside.

In ungreased 9-inch pie plate, place 1 roll in center; pat and press to stretch. Surround with remaining 7 rolls; press seams of dough to cover entire bottom of pan and seal. Bake 10 minutes.

Spoon pie filling over cinnamon roll crust; top evenly with streusel. Cover edges of crust with strips of foil. Bake 25 to 30 minutes or until top is golden brown. Cool on cooling rack 1 hour.

Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.

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Sausage Crescent Cheese Balls

1 lb bulk spicy sausage

2 cups shredded sharp Cheddar cheese (8 oz)

1/2 teaspoon dried rosemary leaves, crushed

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

2 tablespoons all-purpose flour

Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.

Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.

Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

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PREP TIME: 20 minutesTOTAL TIME: 2 hoursMAKES: 24 servings

Peach Slab Pie

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4 cup packed brown sugar

1/4 cup cornstarch

2 tablespoons lemon juice

9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)

1/2 roll Pillsbury™ refrigerated sugar cookies

Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.

In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)

Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

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Overnight Country Sausage and Hash Brown Casserole

1 package (16 oz) bulk hot pork sausage

10 eggs

1 1/2 cups milk

2 teaspoons Dijon mustard

1/4 teaspoon ground pepper

1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)

1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain.

In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

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PREP TIME: 20 minutesTOTAL TIME: 1 hour 5 minutesMAKES: 8 servings

5-Ingredient Beef Enchilada Casserole

8 Old El Paso™ flour tortillas for burritos (8 inch)

1 lb lean (at least 80%) ground beef

1 can (10 oz) Old El Paso™ mild enchilada sauce

1 jar (16 oz) black bean or corn salsa

2 cups shredded Mexican four-cheese blend (8 oz)

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Lghtly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.

In 10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup from 1 can (10 oz) Old El Paso™ mild enchilada sauce, 1 jar (16 oz) black bean or corn salsa and 1 cup of the shredded Mexican four-cheese blend; stir to combine.

Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.

Pour remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.

Bake 40 to 45 minutes or until hot and bubbly.

To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.

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Slow-Cooker Lemon Garlic Chicken

8 boneless skinless chicken thighs (about 2 lb)

Juice and grated peel from 1 large lemon (about 1/4 cup juice and 1 teaspoon peel)

3 teaspoons finely chopped garlic (from 8-oz jar)

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup Progresso™ chicken stock or broth (from 32-oz carton)

3 tablespoons cornstarch

1/2 cup heavy whipping cream

Chopped fresh parsley, if desired

Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with grated lemon peel, garlic, 1/4 teaspoon of the salt and the pepper. Pour chicken stock over chicken.

Cover; cook on Low heat setting 4 to 5 hours.

Remove chicken from slow cooker; place on plate, and cover to keep warm. In small bowl, mix remaining 1/2 teaspoon salt, the cornstarch, lemon juice and cream until well blended. Stir into liquid in cooker. Cover; cook on High heat setting 15 to 20 minutes or until thickened. Serve chicken with sauce. Garnish with chopped parsley.

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Ranch Chicken Rollup Bake

2 cups shredded deli rotisserie chicken

1/2 cup ranch dressing

3/4 cup shredded Italian cheese blend (6 oz)

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

2 tablespoons sliced green onions (2 medium)

Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.

On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.

Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

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5-Ingredient Smothered Chicken Bake

3 slices bacon, chopped

1 cup diced red bell pepper

4 boneless skinless chicken breasts (about 20 oz)

1/4 teaspoon ground pepper

1/4 cup basil pesto (from 7-oz container)

1 jar (15 oz) Alfredo pasta sauce

Heat oven to 350°F. In 10-inch nonstick skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove bacon with slotted spoon to paper towel-lined plate, leaving drippings in skillet.

In same skillet, cook bell pepper in bacon drippings over medium-high heat 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.

Sprinkle chicken breasts with pepper. In same skillet, cook chicken breasts in bacon drippings over medium-high heat 2 to 4 minutes, turning once, until brown. Place chicken breasts in ungreased 11 x 7-inch (2-quart) baking dish.

In medium bowl, stir bell pepper, pesto and Alfredo sauce until well blended. Pour over chicken. Cover with foil.

Bake 30 to 35 minutes or until mixture is bubbly and juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with chopped bacon.

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2016 / ENERA ILLS -...

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