Bacon Cheddar Pinwheels

This recipe comes from Pillsbury. What a wonderful, tasty appetizer!

Bacon Cheddar Pinwheels

 

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz.)

1/4 cup chopped green onions (4 medium)

 

Heat oven to 350 degrees.

 

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12-x-4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12-x-4-inch rectangle.

 

Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 16 servings.

McCormick Red Velvet Cupcakes

I found this recipe in the February 2013 issue of Good Housekeeping magazine. I’ve also seen it in several other magazines. It’s included in an advertisement for McCormick Pure Vanilla Extract.

Anybody else love red velvet cake and cupcakes? Yeah. I thought so. Just don’t wait around until another Valentine’s Day or Christmas. Go ahead. Indulge.

McCormick Red Velvet Cupcakes

2 ½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting

Mix flour, cocoa powder, baking soda and salt. Set aside.

Beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed. Spoon into paper-lined muffin cups, filling each cup 1/3 full.

Bake in preheated 350 degrees oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with Vanilla Cream Cheese Frosting.

Makes 30 cupcakes.

Vanilla Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 box (16 oz.) confectioners’ sugar

Beat cream cheese, butter, sour cream and vanilla extract until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Chocolate-Amaretto Cheesecake

Chocolate and Valentine’s Day seems to go together. Ask anyone. It’s a great marketing concept. Buy her (or him) a box of chocolates to show your love and affection. Or you could make a luscious cheesecake. Just be sure to start early so you can give this cheesecake plenty of time to chill in the refrigerator.

This recipe comes from the Light and Easy Cooking Collection. It’s another one of those I received in the mail and kept. Don’t miss the variation at the bottom of the recipe. Crème de menthe is a wonderful variation.

You can also use an 8-inch pan for this recipe. Cook the larger cheesecake 45 to 50 minutes.

Chocolate-Amaretto Cheesecake

6 chocolate wafers, finely crushed
1 ½ cups light process cream cheese product
1 cup sugar
1 cup 1 % low-fat cottage cheese
¼ cup plus 2 tablespoons unsweetened cocoa
¼ cup all-purpose flour
¼ cup amaretto
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
2 tablespoons semisweet chocolate mini-morsels
Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring form pan. Set aside.

Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg, and process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.

Makes 12 servings, at about 200 calories per serving.

Chocolate-Mint Cheesecake

Substitute ¼ cup crème de menthe for amaretto.

To make chocolate curls: Melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper, and spread to a 3-inch-wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer.

Creamy Double Decker Fudge

What could be better than peanut butter and chocolate? Well, something quick and easy works for me. How about for you?

This recipe comes from the folks that give us REESE’S and EAGLE BRAND. Sometimes the very best recipes come from folks trying to seel us their products. I sure don’t mind -- especially when I use their products anyway.

Creamy Double Decker Fudge

1 cup REESE’S Peanut Butter Chips
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
Line 8-inch square pan with foil.

In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in ½ teaspoon vanilla; spread evenly into prepared pan.

In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in remaining ½ teaspoon vanilla; spread evenly on peanut butter layer. Cover; chill until firm.

Cut into 1-inch squares. Cover; store in refrigerator.

Makes about 1 ½ pounds.

Apple Slab Pie

I was immediately drawn to this recipe from Pillsbury. Apples, cinnamon and nutmeg usually means good in my mind. This reminds me of the dessert pizza a local pizza restaurant serves with their buffet. It is wonderful! This is going to be a favorite for a long, long time.

 

 

Apple Slab Pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Heat oven to 450 degrees.

Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.

Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Makes 24 servings.

Chicken Broccoli Divan

This recipe comes from the folks over at Campbell's. If you haven't already, be sure to sign up to receive the Campbell's recipes via e-mail. Some of them are simply awesome!

 

Chicken Broccoli Divan

4 cups cooked broccoli florets
2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
                                      
Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.

Bake at 450 degrees for 20 minutes or until the chicken mixture is hot and bubbling.

Makes 4 servings.

Lemon Curd

Have I mentioned that I love all things lemon? Yeah. I do. Okay. Maybe all things that qualify as dessert. So the February 2013 issue of Southern Living is perfect for me. And you too if you like lemon.

This recipe is a quick and easy way to do something that’s just basic. Quick? Easy? Yeah! There are also lots of lemon recipes -- and other recipes too. Not everyone likes lemon after all.

Quick & Easy Lemon Curd

Step One
Grate zest from 6 lemons to equal 2 tablespoons. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Step Two
Beat ½ cup butter, softened, and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-quart microwave-safe bowl.

Step Three
Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.

Step Four
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.

Makes 2 cups.

Stove-Top Method
Prepare as directed through Step Two, transferring mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step Four.