Saturday, April 4, 2009

Simply Super Crescent Cinnamon Rolls



2/3 cup finely chopped pecans
1/3 cup packed brown sugar
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, softened


2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)
Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet


1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 tablespoons milk

Giant Cinnamon-Cheese Danish


1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla


1. Heat oven to 350°F. Lightly grease 9-inch glass pie plate with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape.

2. In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.

3. Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

4. Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

Overnight Caramel-Apple Rolls

Prep Time:35 Min
Total Time:10 Hr 30 Min
Makes:12 rolls



3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup applesauce
1/2 cup milk
1/4 cup butter
1 egg
Caramel Topping

1/2 cup firmly packed brown sugar
1/2 cup applesauce
3 tablespoons butter, melted

2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon cinnamon


1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.

2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.

3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.

4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.

5. On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.

6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.

7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.

Baked Crescent Churros

Prep Time:15 Min
Total Time:30 Min
Makes:12 churros


2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons butter or margarine, melted


1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.

3. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.

4. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

5. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

Friday, January 2, 2009

White Chocolate-Buttermilk Layer Cake

Prep Time:35 Min
Total Time:1 Hr 35 Min
Makes:12 servings


1 bag (12 oz) white chocolate chunks
1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups buttermilk
2 teaspoons vanilla
3 egg whites
6 tablespoons butter, melted
1/4 cup seedless strawberry jam
1 package (8 oz) cream cheese, softened
6 fresh whole strawberries, halved


1.Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.

2.In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.

3.Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.

4.Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.

5.Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
6.In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.

Turkey Pasta Alfredo

Prep Time:25 Min
Total Time:Makes:4 (1 1/2-cup) servings


8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
1 (10-oz.) container refrigerated Alfredo sauce
1/4 cup milk
2 cups cubed cooked turkey
1 cup Green Giant® Frozen Sweet Peas


1.In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm.

2.In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated

Top-Your-Own Cheesecake

Prep Time:20 Min
Total Time:8 Hr
Makes:18 servings



1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted


5 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1 tablespoon vanilla
5 eggs
1 (8-oz.) container sour cream


Pie filling
Ice cream topping
Whipped cream
Chopped nuts
Miniature semisweet chocolate chips
Toffee bits


1.Heat oven to 350°F. In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F. for 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F.

2.Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.

3.Bake at 300°F. for 35 to 40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time.

4.Cut cheesecake into squares. Serve with assorted toppings.