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PB AnniversaryGiftTop10 2016 WEB
PB AnniversaryGiftTop10 2016 WEB
4 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.
1 Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with
cooking spray.
1 Heat oven to 375°F. Separate dough into 8 rolls. Spoon icing from
can of rolls into small microwavable bowl; cover and refrigerate.
2 In medium bowl, mix flour, brown sugar, cinnamon and butter with
fork until crumbly. Mix in pecans; set aside.
3 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.
4 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.
1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with
cooking spray.
2 In large bowl, mix sausage, cheese and rosemary; mix well using
hands or spoon.
2 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.)
2 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.
2 Lghtly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half
and place folded-side-down in dish; set aside.
1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In
medium bowl, mix chicken, ranch dressing and cheese.
3 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.
4 In medium bowl, stir bell pepper, pesto and Alfredo sauce until well
blended. Pour over chicken. Cover with foil.