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2016 © & ™/® OF GENERAL MILLS 2

 Easy Creamy
Lemon Bars
PREP TIME: 20 minutes
TOTAL TIME: 3 hours 15 minutes
MAKES: 20 servings

1 roll (16.5 oz) Pillsbury™ 1/4 cup sugar

refrigerated sugar cookies 2 containers (6 oz each)
1 tablespoon grated lemon Yoplait® Original lemon
peel and 1/4 cup lemon juice burst yogurt
from 1 large lemon 3/4 cup heavy whipping cream
2 packages (8 oz each)
cream cheese, softened

1 Heat oven to 350°F. Let cookie dough stand at room temperature

10 minutes to soften.

2 In medium bowl, mix cookie dough and 1 teaspoon of the grated

lemon peel with hands or spoon until well blended.

3 Press dough in bottom of ungreased 13x9-inch pan. Bake 15 to 20

minutes or until golden brown. Cool completely, about 30 minutes.

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.

5 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.

2016 © & ™/® OF GENERAL MILLS 1

 Chicken Enchilada
Bubble-Up Bake
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
MAKES: 6 servings

2 cups shredded deli 1 can (16.3 oz) Pillsbury™

rotisserie chicken Grands!™ Homestyle
1 can (15 oz) Progresso™ refrigerated buttermilk
black beans, drained, biscuits (8 biscuits)
rinsed 1 cup shredded Mexican
1 can (10 oz) Old El Paso™ cheese blend (4 oz)
red enchilada sauce 2 tablespoons sliced green
1/2 cup Old El Paso™ Thick 'n onions (2 medium), if
Chunky salsa desired

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

2 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.

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

4 Add biscuit pieces to chicken mixture, stirring gently until pieces

are coated.

5 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.

2016 © & ™/® OF GENERAL MILLS 2

 Cinnamon Roll
Dutch Apple Pie
PREP TIME: 20 minutes
TOTAL TIME: 2 hours
MAKES: 8 servings

1 can (12.4 oz) Pillsbury™ 1/4 teaspoon ground

refrigerated cinnamon rolls cinnamon
with icing 2 tablespoons cold butter
1/4 cup all-purpose flour 1/4 cup chopped pecans
1/4 cup packed brown sugar 1 can (21 oz) apple pie filling

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.

5 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.

2016 © & ™/® OF GENERAL MILLS 3

 Sausage Crescent
Cheese Balls
PREP TIME: 20 minutes
TOTAL TIME: 40 minutes
MAKES: 42 servings

1 lb bulk spicy sausage 1 can (8 oz) Pillsbury™

2 cups shredded sharp refrigerated crescent
Cheddar cheese (8 oz) dinner rolls
1/2 teaspoon dried rosemary 2 tablespoons all-purpose
leaves, crushed flour

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.

3 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.

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

minutes or until golden brown.

2016 © & ™/® OF GENERAL MILLS 4

 Peach Slab Pie

PREP TIME: 20 minutes

TOTAL TIME: 2 hours
MAKES: 24 servings

1 box Pillsbury™ refrigerated 9 cups Cascadian Farm™

pie crusts, softened as organic frozen sliced
directed on box peaches, thawed and
3/4 cup packed brown sugar drained (from four 10-oz
bags)
1/4 cup cornstarch
1/2 roll Pillsbury™ refrigerated
2 tablespoons lemon juice
sugar cookies

1 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.

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.)

3 Bake 55 to 60 minutes or until crust is golden brown and filling is

bubbling. Cool on rack 45 minutes. Cut and serve.

2016 © & ™/® OF GENERAL MILLS 5

 Overnight Country
Sausage and Hash
Brown Casserole
PREP TIME: 20 minutes
TOTAL TIME: 9 hours 25 minutes
MAKES: 8 servings

1 package (16 oz) bulk hot 1 bag (20 oz) refrigerated

pork sausage O’Brien hash browns
10 eggs (about 4 1/2 cups)
1 1/2 cups milk 1 1/2 cups shredded sharp
Cheddar cheese (6 oz)
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper

1 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.

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.

3 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.

2016 © & ™/® OF GENERAL MILLS 6

 5-Ingredient Beef
Enchilada Casserole
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with
cooking spray.

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

3 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.

4 Divide beef mixture evenly among tortillas; wrap tortillas around

filling and place seam side down.

5 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.

6 Bake 40 to 45 minutes or until hot and bubbly.

PREP TIME: 20 minutes

TOTAL TIME: 1 hour 5 minutes
7 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking
spray. After covering pans with sprayed foil, place in gallon-size
MAKES: 8 servings resealable freezer plastic bags, or wrap in double layer of plastic
wrap. Label and freeze. To bake: Thaw overnight in refrigerator.
8 Old El Paso™ flour tortillas for burritos (8 inch) Heat oven to 350°F. Remove from plastic, and place foil-covered
1 lb lean (at least 80%) ground beef 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,
1 can (10 oz) Old El Paso™ mild enchilada sauce
bake 1 hour, then remove foil and bake 10 to 15 minutes.
1 jar (16 oz) black bean or corn salsa
2 cups shredded Mexican four-cheese blend (8 oz)

2016 © & ™/® OF GENERAL MILLS 7

 Slow-Cooker Lemon
Garlic Chicken
PREP TIME: 10 minutes
TOTAL TIME: 4 hours 30 minutes
MAKES: 4 servings

8 boneless skinless chicken 1/4 teaspoon pepper

thighs (about 2 lb) 1/2 cup Progresso™ chicken
Juice and grated peel from stock or broth (from 32-oz
1 large lemon (about 1/4 cup carton)
juice and 1 teaspoon peel) 3 tablespoons cornstarch
3 teaspoons finely chopped 1/2 cup heavy whipping cream
garlic (from 8-oz jar)
Chopped fresh parsley, if
3/4 teaspoon salt desired

1 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.

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

3 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.

2016 © & ™/® OF GENERAL MILLS 8

 Ranch Chicken
Rollup Bake
PREP TIME: 20 minutes
TOTAL TIME: 50 minutes
MAKES: 8 servings

2 cups shredded deli 1 can (8 oz) Pillsbury™

rotisserie chicken refrigerated crescent
1/2 cup ranch dressing dough sheet
3/4 cup shredded Italian 2 tablespoons sliced green
cheese blend (6 oz) onions (2 medium)

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

2 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.

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.

2016 © & ™/® OF GENERAL MILLS 9

 5-Ingredient Smothered
Chicken Bake
PREP TIME: 20 minutes
TOTAL TIME: 55 minutes
MAKES: 4 servings

3 slices bacon, chopped 1/4 teaspoon ground pepper

1 cup diced red bell pepper 1/4 cup basil pesto (from 7-oz
4 boneless skinless chicken container)
breasts (about 20 oz) 1 jar (15 oz) Alfredo pasta
sauce

1 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.

2 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.

3 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.

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

5 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.

2016 © & ™/® OF GENERAL MILLS 10