White Chocolate-Buttermilk Layer Cake

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

Crust

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

Filling

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

Toppins

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

DIRECTIONS

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.

Stuffed-Crust Pizza

Prep Time:15 Min
Total Time:35 Min
Makes:8 servings

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
7 sticks (1 oz each) string cheese
1/2 cup pizza sauce
24 slices pepperoni (from 3.5-oz package)
2 cups shredded Italian cheese blend (8 oz

DIRECTIONS

1.Heat oven to 425°F. Grease 12-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.

2.Spoon sauce evenly over dough. Top with pepperoni and cheese blend.

3.Bake 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

Stuffed Crust Pizza Snacks

Prep Time: 25 Min
Total Time: 45 Min
Makes: 48 appetizers

2 cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
8 oz mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz)
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 jar (14 oz) pizza sauce, heated

1.Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.

2.Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.

3.In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.

4.Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Strawberries and Cream Pie

Prep Time: 30 Min
Total Time: 2 Hr
Makes: 12 servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream
2 pints (4 cups) strawberries
Garnish
1/2 cup semisweet chocolate chips
1 tablespoon shortening


1.Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2.In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.

3.In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.

4.Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.

5.In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.

Southwestern Caesar Salad with Chicken

Prep Time:10 Min
Total Time:Makes:4 servings

INGREDIENTS

Dressing

1/2 cup purchased Caesar salad dressing
2 teaspoons Old El Paso® Taco Seasoning Mix (from 1-oz. pkg.)
Salad

1 (10-oz.) pkg. chopped romaine lettuce
1/2 cup croutons
1 oz. (1/4 cup) shredded fresh Parmesan cheese
1 (9-oz.) pkg. frozen cooked chicken breast strips, thawed

DIRECTIONS

1.In small bowl, combine dressing ingredients; mix well.

2.In large bowl, combine lettuce, croutons and cheese; toss to mix. Add dressing; mix well.

3.Divide lettuce mixture evenly onto salad plates. Arrange chicken evenly over lettuce mixture. If desired, top each salad with additional shredded Parmesan cheese.