Heart-Shaped Breadsticks

Heart-Shaped Breadsticks

Ingredients

1. 1 can (11 oz) Pillsbury® refrigerated breadsticks
2. 1 egg, slightly beaten
3. 1/4 cup finely crushed nacho-flavored tortilla chips

Instructions

1. Steps
2. 1
3. Heat oven to 375°F. Separate dough into 12 breadsticks; stretch each until 12 inches long. Twist and shape each breadstick into heart shape; place on ungreased large cookie sheet.
4. 2
5. Brush breadsticks with beaten egg; sprinkle with crushed chips.
6. 3
7. Bake 10 to 13 minutes or until golden brown. Serve warm.

Chicken Salad Roll-Ups

Chicken Salad Roll-Ups

Ingredients

1. 2 cups chopped cooked chicken
2. 3 medium green onions, chopped (3 tablespoons)
3. 1/4 cup chopped walnuts
4. 1/2 cup creamy poppy seed dressing
5. 1/2 cup cream cheese spread (from 8-ounce container)
6. 2 flour tortillas (10 inches in diameter)
7. 6 leaves Bibb lettuce
8. 1/2 cup finely chopped strawberries

Instructions

1. Steps
2. 1
3. Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.
4. 2
5. Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.
6. 3
7. Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 1/2- to 3/4-inch slices.

Cherry-Misu

Cherry-Misu Recipe

Ingredients

1. 2 jars (10 ounces each) maraschino cherries
2. 2 cartons (8 ounces each) Mascarpone cheese
3. 1/2 cup sugar
4. 2 tablespoons Amaretto or brandy
5. 1 teaspoon vanilla extract
6. 1 cup heavy whipping cream
7. 1/2 cup water
8. 42 crisp ladyfinger cookies
9. 2 milk chocolate candy bars (1.55 ounces each), grated
10. Chocolate curls

Instructions

1. Drain cherries, reserving juice and 9 cherries; set aside. Chop remaining cherries.
2. In a large bowl, combine the cheese, sugar, Amaretto, vanilla and 1 tablespoon cherry juice. In another bowl, beat whipping cream until stiff peaks form; gently fold into cheese mixture.
3. Combine water and remaining cherry juice. Arrange 14 ladyfingers in an ungreased 9-in. square pan. Brush with 3/4 cup cherry juice mixture. Spread 1-1/3 cups cheese mixture over ladyfingers. Sprinkle with half of the chopped cherries and grated chocolate. Repeat layers.
4. Top with remaining ladyfingers and cheese mixture. Garnish with chocolate curls and reserved cherries. Refrigerate for 1 hour before serving. Yield: 9 servings.

Colcanno - Scottish Potato dish

Colcanno 

1. 4 medium-sized potatoes, such as Yukon gold
2. 4 ounces Saga Bleu Cheese, diced
3. 2/3 cup milk or half and half
4. 1 small onion, thinly sliced
5. 1 cup shredded cabbage
6. 1 tablespoon extra virgin olive oil
7. 1 tablespoon butter
8. 1 lemon, zested
9. Salt and freshly ground black pepper

Instructions

1. Put the potatoes into a large pot, cover with water, and bring to a boil over medium heat. Salt the water and cook the potatoes until tender.
2. While the potatoes are cooking, heat extra virgin olive oil and butter in a separate saucepan. Once the butter starts to melt, add the onion and cabbage and cook on medium until they soften and caramelize, about 5 - 8 minutes.
3. Once potatoes are done (when they are tender), drain and return the potatoes to the hot pot. Add the Saga Bleu Cheese, the caramelized onions, the cabbage, and the milk. Toss to coat the potatoes (the mixture will look slightly mashed).
4. Stir in the lemon zest and season with salt and pepper, to taste.
5. Transfer to a serving bowl and serve!

Slow-Cooked Cabbage Rolls

Ingredients

1. 1 large head cabbage
2. 1 can (8 ounces) tomato sauce
3. 3/4 cup Minute® White Rice
4. 1/2 cup chopped green pepper
5. 1/2 cup crushed saltines (about 15 crackers)
6. 1 egg, lightly beaten
7. 1 ounce onion soup mix
8. 1-1/2 pounds lean ground beef (90% lean)
9. 1 can (46 ounces) V8 juice
10. Salt to taste
11. Grated Parmesan cheese, optional

Instructions

1. Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
2. In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
3. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
4. Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. 

Pepperoni-Pizza Monkey Bread

Ingredients

1. 2 tablespoons butter, melted
2. 1 teaspoon garlic salt
3. 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
4. 1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
5. 1/2 teaspoon sugar
6. 1/2 teaspoon salt
7. 1 1/2 teaspoons Italian seasoning
8. 4 slices (1/4 inch thick) fresh mozzarella cheese
9. 1 cup mini pepperoni slices

Instructions

1. 1
2. Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.
3. 2
4. In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.
5. 3
6. In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.
7. 4
8. Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately.

Shamrock Drops

Ingredients

1. 2 cups flour
2. 1 cup butter, softened
3. 1/4 cup milk
4. 6 tablespoons sugar
5. 1/4 teaspoon mint extract
6. 1/4 teaspoon salt
7. 1 oz confetti candy (multi-colored non-pareils)
8. green food coloring
9. powdered sugar

Instructions

1. Mix butter and sugar until fluffy.
2. Blend flour and salt and add alternately to butter mixture with milk and extract. Add food coloring to milk so it gets into dough evenly.
3. Add in confetti and mix well. Dough will be stiff.
4. Roll into 1" balls and flatten slightly.
5. Bake on greased cookie sheets at 350° F for 15 minutes. Do not let them brown.
6. Cool and roll in powdered sugar.