Cheddar Thyme Casserole Bread

8 oz (2 cups) shredded sharp cheddar cheese
2 1/2 c all purpose flour
1 tbsp sugar
1 tsp salt
1 tsp onion powder
3/4 teaspoon dried thyme leaves
1 pkg fast acting dry yeast
1 1/4 c buttermilk
2 tbsp butter
1 egg

Grease 2 quart round casserole. Press 1/2 cup of the cheese onto sides and bottom of dish.
In large bowl combine 1 1/2 cups flour, sugar, salt, onion powder, thyme and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm (120 degrees to 130 degrees F).  Add warm liquid and egg to flour mixture. Beat at medium speed for 3 minutes.
By hand, stir in remaining flour; mix well. Stir in remaining cheese. Spoon batter into cheese coated dish.  Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes.
Heat oven to 350 F. Uncover dough, bake for 30 to 40 minutes or until golden brown and loaf sounds hollow when tapped. Cool 30 minutes and invert onto plate.
www.pillsbury.com but from their 1996 Holiday bake off book.

Crescent Calzones

Crescent Calzones
www.pillsbury.com

Ingredients

1/2

lb bulk Italian pork sausage or ground beef

1

clove garlic, finely chopped

1/2

cup chopped green bell pepper

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup pizza sauce

1/2

cup shredded mozzarella cheese (2 oz)

1

egg, beaten

1 Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in bell pepper.

2 On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape.

3 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

Golden Shrimp SHells

Golden Shrimp Shells 

www.pillsbury.com

Ingredients

1

tablespoon olive or vegetable oil

1 1/2

cups frozen cooked salad shrimp, thawed, rinsed and drained (from 7-oz package)

1

tablespoon finely chopped fresh parsley

1/4

teaspoon red pepper sauce

1

clove garlic, finely chopped

1

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

1

tablespoon grated Parmesan cheese

Cocktail sauce

1Heat oven to 375°F. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Stir-fry shrimp, parsley, pepper sauce and garlic in oil 1 minute. Remove from heat.

2Remove dough from can; do not unroll. Cut into 24 slices; place 1 inch apart, cut side down, on ungreased cookie sheet. Press half of each dough slice to flatten. Place about 1 teaspoon shrimp mixture on flattened half of each slice. Fold remaining half of dough slice over shrimp; do not seal (openings may occur between dough layers). Sprinkle each with Parmesan cheese.

3Bake 11 to 13 minutes or until golden brown. Serve warm with cocktail sauce.

Bacon Cheeseburger Roll Up

Bacon Cheeseburger Roll Up 

www.kraft.com

what you need
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

make it
HEAT oven to 400°F.

BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.

BAKE 20 to 25 min. or until golden brown.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips
HEALTHY LIVING
Save 60 calories and 7g of fat, including 4.5g of sat fat, per serving by preparing with extra-lean ground beef and 2% Milk VELVEETA, and substituting 1 drained can (7 oz.) chopped mushrooms for the bacon.
SPECIAL EXTRA
Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® Thick & Chunky Salsa.

Pita Tree Appetizers

Pita Tree Appetizers

www.pillsbury.com

Ingredients

4

flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter)

16

thin pretzel sticks, halved

1/2

cup fat-free sour cream

1/2

cup guacamole

2

tablespoons finely chopped parsley

1/4

teaspoon garlic-pepper blend

1/4

cup very finely chopped red bell pepper

1Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."

2In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.

3Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.

No Fuss Ham Patties

No Fuss Ham Patties

www.tasteofhome.com

Ingredients
1 Eggland's Best Egg, lightly beaten
1/4 cup milk
3 tablespoons sweet pickle relish
8 tablespoons dry bread crumbs, divided
1-1/2 teaspoons ground mustard
10 ounces ground fully cooked ham
3 tablespoons butter

Directions
In a large bowl, combine the egg, milk, pickle relish, 6 tablespoons
bread crumbs and mustard. Crumble ham over mixture and mix well.
Shape into four patties. Sprinkle each side with remaining bread
crumbs.

In a large skillet, cook patties over medium heat in butter for 4 to
5 minutes on each side or until a meat thermometer reaches 160°.
Yield: 4 servings.

Fudgy Walnut Pie

Fudgy Walnut Pie 

www.kraft.com

what you need

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup (1/2 stick) butter, softened
3/4 cup firmly packed brown sugar
3 eggs
1 tsp. vanilla
1/4 cup flour
1 cup chopped PLANTERS Walnuts
1/2 cup PLANTERS Walnut Halves

make it
POSITION oven rack in lower third of oven. Preheat oven to 375°F. Prepare pie crust as directed on package, using 9-inch pie plate; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; set aside.

BEAT butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour; mix well. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over filling.

BAKE 25 min. or until center of filling is set. Cool completely. Refrigerate at least 1 hour before serving.

Bakers Classic Chocolate Fudge

Bakers Classic Chocolate Fudge 

www.kraft.com

WHAT YOU NEED
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1 cup chopped PLANTERS Walnuts
2 tsp. vanilla

make it
LINE 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.

SPREAD onto bottom of prepared pan.

REFRIGERATE 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
EAGLE BRAND is a registered trademark of The J.M. Smucker Company.

kraft kitchens tips
SIZE-WISE
One serving is all that is needed to provide big chocolate flavor.
STORAGE KNOW-HOW
Fudge can be stored in airtight container in refrigerator for up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.
VARIATIONS
Prepare as directed, using one of the following flavor options: Rocky Road Fudge: Add 2 cups JET-PUFFED Miniature Marshmallows along with the vanilla. Peanut Butter Fudge: Omit nuts; spread fudge mixture into prepared pan. Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge; cut through peanut butter with knife several times for marble effect. White Chocolate Layered Fudge: Immediately melt 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.) as directed on package. Stir in 1/2 cup canned sweetened condensed milk. Spread over fudge layer in pan before refrigerating as directed. Coconut Fudge: Substitute toasted BAKER'S ANGEL FLAKE Coconut for the chopped nuts.

Fudgy Brownie Pie with Caramel Sauce

Fudgy Brownie Pie with Caramel Sauce

www.bettycrocker.com

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1

cup butter or margarine

2

cups sugar

2

teaspoons vanilla

4

eggs, slightly beaten

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup unsweetened baking cocoa

1/4

teaspoon salt

1

cup semisweet chocolate chunks (from 11.5- or 12-oz bag)

1

cup chopped pecans

Sauce

1

bag (14 oz) caramels, unwrapped

2/3

cup half-and-half

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt until smooth. Stir in chocolate chunks and pecans. Spread evenly in pie crust.
3. Bake 45 to 50 minutes or until set. Cool 1 hour.
4. Meanwhile, in 2-quart saucepan, heat caramels and half-and-half over low heat, stirring constantly, until caramels are melted and mixture is smooth. Serve hot caramel sauce over each serving.

Makes 16 servings

Toffee Pecan Bars

Toffee Pecan Bars

www.bettycrocker.com

Crust

3/4

cup butter or margarine, softened

1/3

cup packed brown sugar

1

egg

2

cups Gold Medal® all-purpose flour

Filling

1

cup butter or margarine

3/4

cup packed brown sugar

1/4

cup light corn syrup

2

cups coarsely chopped pecans

1

cup swirled milk chocolate and caramel chips (from 10-oz bag)

1. Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
2. In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
3. Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
4. Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
5. Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.

Makes 48 bars

Spritz Cookies

Spritz Cookies 

www.pillsbury.com

Ingredients

1

cup butter or margarine, softened

1/2

cup sugar

1

egg

2 1/2

cups all-purpose flour

1/4

teaspoon salt

1/4

teaspoon almond extract or vanilla

Few drops of food color, if desired

Steps

1 Heat oven to 400º. Beat butter, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

2 Place dough in cookie press. Form desired shapes on ungreased cookie sheet.3 Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack; cool completely.

Stir 2 ounces unsweetened baking chocolate, melted and cooled, into butter-sugar mixture. Omit food color.

Substitute rum extract for the almond extract. Tint dough with food colors. After baking, spread cooled cookies with Butter Rum Glaze: Melt 1/4 cup butter or margarine in 1-quart saucepan; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies.

Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.

Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.

Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.

Swedish Baked Rice Pudding

Swedish Baked Rice Pudding
www.pillsbury.com

Ingredients

Rice Mixture

1/2

cup uncooked regular long-grain white rice

2

tablespoons sugar

2

cups milk

1

tablespoon butter or margarine

Pudding

6

eggs

1

cup sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1/4

teaspoon ground nutmeg

1/2

cup raisins

2

cups milk

Whipped cream, if desired

1In 2-quart saucepan, mix rice mixture ingredients. Heat to boiling. Reduce heat to low; cook uncovered 20 to 25 minutes, stirring occasionally, until creamy. Remove from heat; cool 10 minutes.

2Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. In large bowl, beat eggs with wire whisk until blended. Stir in remaining pudding ingredients and the rice mixture. Pour into baking dish.

3Bake 55 to 60 minutes or until set. Serve warm or cold. If desired, serve with whipped cream. Store in refrigerator.

Chicken Alfredo Pasta Salad

Chicken Alfredo Pasta Salad
www.pillsbury.com

Ingredients

1

box (7.75 oz) classic pasta salad mix

1/2

cup refrigerated Alfredo sauce

1 1/2

cups shredded deli rotisserie chicken (without skin)

1

cup halved grape or cherry tomatoes

1

cup halved sliced cucumber

2

tablespoons sliced fresh basil leaves

1In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.

2In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.

Chocolate Glazed Fudge Cake

Chocolate Glazed Fudge Cake 

www.pillsbury.com

Ingredients

Cake

1

cup butter

16

oz. semisweet chocolate, chopped

2

teaspoons vanilla

6

eggs, lightly beaten

Glaze

1/4

cup whipping cream

1

tablespoon light corn syrup

1

teaspoon vanilla

3

oz. semisweet chocolate, chopped

Garnish

2

tablespoons chopped toasted hazelnuts (filberts)

1Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

2Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

3Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

4Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.

5Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

Saucy Center Chocolate Cakes

Saucy Center Chocolate Cakes
www.pillsbury.com

Ingredients

1/2

cup butter

8

oz. semisweet chocolate, chopped

4

eggs

2

tablespoons hazelnut coffee drink syrup

1/2

cup sugar

2

tablespoons all-purpose flour

Powdered sugar

1Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.

2In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.

3Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.

Flaky Deli Slices

Flaky Deli Slices 

www.pillsbury.com

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1/4

cup grated Parmesan cheese

3/4

lb very thinly sliced cooked ham

1/4

lb thinly sliced pepperoni

1

cup shredded Cheddar cheese (4 oz)

Steps

Heat oven to 450°F. Remove pie crusts from pouches; place crusts flat on work surface. Sprinkle each crust evenly with Parmesan cheese.

Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge. Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet. Fold ends under.

Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm.

Chocolate Pecan Pie

Chocolate Pecan Pie 

www.pillsbury.com

Ingredients

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

cup light corn syrup

1/2

cup sugar

1/4

cup butter or margarine, melted

1

teaspoon vanilla

3

eggs

1

cup semisweet chocolate chips (6 oz)

1 1/2

cups pecan halves

10

pecan halves

1/2

cup whipping cream, whipped

Steps

Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.

In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.

Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.