INGREDIENTS

1/2 cup LAND O LAKES® Butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

1 tablespoon LAND O LAKES® Butter

1 teaspoon vanilla

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

2. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.

3. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.

4. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.

5. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

INGREDIENTS

1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 tablespoon cornmeal

1 tablespoon Pillsbury BEST® All Purpose Flour

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

28 slices (1 1/2-inch size) pepperoni

8 pieces (1 oz each) mozzarella string cheese

4 teaspoons grated Parmesan cheese

1 cup tomato pasta sauce, heated

DIRECTIONS

1. Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.

2. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.

3. Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.

4. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.

5. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

INGREDIENTS

1 package (16 oz) Pillsbury® Big Deluxe™ refrigerated oatmeal raisin cookies (12 cookies)

2 cups Fisher® Chef's Naturals® Chopped Pecans

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

1 teaspoon vanilla

2 EGGLAND’S BEST eggs

1 cup Pillsbury BEST® All Purpose Flour

3/4 cup packed light brown sugar

1/2 cup cold LAND O LAKES® Unsalted or Salted Butter

3/4 cup Hershey’s® cinnamon chips

1 cup raisins

1/2 cup old-fashioned or quick-cooking oats

DIRECTIONS

1. Heat oven to 350°F. In bottom of ungreased 13x9-inch pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13 to 17 minutes or until golden brown.

2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add milk, vanilla and eggs; beat until well blended. On low speed, beat in 1/2 cup of the flour. Pour over crust; spread evenly.

3. In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup pecans. Sprinkle over cheese mixture.

4. Bake 35 to 45 minutes longer or until set. Cool completely, about 2 hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.

INGREDIENTS

2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix

1 cup LAND O LAKES® Butter, melted

1/2 cup strong brewed coffee (room temperature)

4 EGGLAND’S BEST eggs

3/4 cup Fisher® Chef's Naturals® Chopped Pecans

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

1 jar (11.75 oz) Smucker's® Hot Fudge Ice Cream Topping

1 container (8 oz) frozen whipped topping, thawed

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

2. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.

3. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

4. In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.

INGREDIENTS

1 box (19.5 oz) Pillsbury® Classic Milk Chocolate Brownie Mix

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 EGGLAND’S BEST eggs

1 teaspoon almond extract

1 jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 container (8 oz) frozen whipped topping, thawed

1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds, toasted*

DIRECTIONS

1. Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.

2. In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.

3. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.

4. Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.

5. To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.

Leica M2

Leica Summilux 35mm f/1.4 II

Kodak T-Max 400

Kodak D76 (1+0)

8 min 20°C

Scan from negative film

We do an annual review of all our SOPs during December. We have made an annual tradition of doing it as a group with a bakeoff competition to spice things up. The plate was every bit as tasty as it looks!!

Day 345 of my 365 Project

INGREDIENTS:

12 slices precooked bacon (from 2.1-oz package)

1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds

24 frozen potato nuggets (from 2-lb bag)

5 LAND O LAKES® Eggs

1/4 teaspoon salt

1/4 teaspoon McCormick® Ground Black Pepper

Chopped fresh parsley, if desired

DIRECTIONS:

1. Heat oven to 350°F. Generously spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.

2. In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.

3. Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

INGREDIENTS

1 package (3 oz) cream cheese, softened

2 to 3 teaspoons grated orange peel

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

1/4 cup Smucker’s® Sweet Orange Marmalade

1/2 cup Hershey’s® Special Dark® chocolate baking chips

1 EGGLAND’S BEST egg, beaten

2 teaspoons sugar

DIRECTIONS

1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.

2. In small bowl, stir cream cheese and orange peel until blended. Unroll pie crust on work surface. Spread cream cheese mixture evenly over crust.

3. In small microwavable bowl, microwave marmalade uncovered on High 10 seconds. Brush marmalade evenly over cream cheese mixture. Cut crust into 16 wedges, using knife or pizza wheel. Sprinkle chocolate chips evenly over wedges.

4. Roll up each wedge, starting at shortest side and rolling to opposite point. Place pastries, point side down, on cookie sheet. Brush egg on tops and sides of pastries. Sprinkle evenly with sugar.

5. Bake 20 to 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool at least 10 minutes before serving.

INGREDIENTS

1 tablespoon LAND O LAKES® Butter, softened

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

13 large marshmallows

1/2 cup LAND O LAKES® Unsalted or Salted Butter

1/2 cup Smucker's® Hot Fudge Ice Cream Topping

1 teaspoon vanilla

1 cup sugar

1 tablespoon Hershey’s® Special Dark® baking cocoa

DIRECTIONS

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.

2. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.

3. In medium bowl, stir sugar and cocoa until blended.

4. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.

5. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

INGREDIENTS

1 1/2 cups Pillsbury BEST® All Purpose Flour

1/3 cup Hershey’s® baking cocoa

1 cup packed brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup Crisco® Pure Vegetable Oil

1 cup water

1 tablespoon white vinegar

1/2 teaspoon vanilla

1 EGGLAND’S BEST egg

1 package (8 oz) cream cheese, softened

3/4 cup Jif® Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup powdered sugar

1/4 cup Reese's® peanut butter chips

1/4 cup Hershey’s® semi-sweet chocolate baking chips

DIRECTIONS

1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).

3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.

4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.

5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2 1/2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1/2 cup drained sun-dried tomatoes in oil (from 7-oz jar), coarsely chopped

1/2 teaspoon fresh thyme leaves

12 slices soppressata (dry-cured salami) or regular salami (4 oz)

6 medium regular tomatoes or plum (Roma) tomatoes, cut lengthwise into 1/4- to 1/2-inch slices

1/4teaspoon salt

1 teaspoon chopped fresh oregano leaves

3/4 cup shredded Asiago cheese (3 oz)

1 cup grape tomatoes, halved

1/2 cup pitted kalamata olives, halved

1 cup crumbled feta cheese (4 oz)

1/8 teaspoon freshly ground pepper

2 teaspoons lemon juice

2 tablespoons chopped fresh basil leaves

DIRECTIONS

1. Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.

2. Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.

3. On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.

4. Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.

fondant, semi sculpted cake for my bakeoff! challenge with cupcaketastic for the group www.flickr.com/groups/738835@N20/

Cupcaketastic and I both sent in some inspriational photos and a group admin chose the final inspiration board for our throwdown. I have to admit, this was a hard one...the inspiration photos, in some ways similar, were so randomly chosen and very difficult to pull together. We ended up with really different cakes!

All hand painted freehand, then some overpiping on details, then some more painting. I focused on the pinwheel like swirls of stained glass and gold from the elements given as ideas, with a little bit of carving to give a less rigid shape.

Well, here it is - the finished cupcake for the Flickr Bakeoff All In Throw Down. As most of you probably know, I had to make the toppers TWICE because a certain young man ate the first set when they were sitting out to dry!!!!

INGREDIENTS

1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 tablespoon semolina flour or cornmeal

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/8 teaspoon garlic salt

1/4 cup basil pesto

18 slices (1 1/2-inch size) pepperoni

1/2 cup shredded mozzarella cheese (2 oz)

1/4 cup grated Parmesan cheese

DIRECTIONS

1. Heat oven to 375°F. In 6-cup popover pan or 6 regular-size muffin cups (2 3/4x1 1/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of the flour over bottom and side of each cup.

2. Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with cheeses.

3. Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show).

4. Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.

View north-west from the mill, over the rooftops. The building with the tower is Poppleton Road school.

Holgate Windmill, York, on a sunny late September afternoon. The 2014 'Bake Off' event took place on this open day, when local people brought home-made baked goods for judging - part of the York Food & Drink Festival.

28 September 2014

SLR3_2117

INGREDIENTS

1 cup LAND O LAKES® Unsalted or Salted Butter, softened

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 EGGLAND’S BEST eggs

1 teaspoon vanilla

1/2 cup hazelnut spread with cocoa

1/2 cup Jif® Creamy Peanut Butter

1 box (5 oz) Hershey’s® Goodnight Kisses milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)

2 cups Pillsbury BEST® All Purpose Flour

1 cup old-fashioned or quick-cooking oats

1 teaspoon salt

1 teaspoon baking soda

1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

DIRECTIONS

1. Heat oven to 375°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.

2. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.

3. Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

INGREDIENTS

Streusel Topping

2 tablespoons granulated sugar

2 tablespoons Pillsbury BEST® all-purpose flour

1/2 teaspoon ground cinnamon

1 tablespoon LAND O LAKES® Butter

1/4 cup Fisher® Chefâs Naturals® Sliced Almonds

Danish

3 oz cream cheese (from 8-oz package), softened

1/4 cup powdered sugar

1/2 teaspoon vanilla

1 cup cherry pie filling with more fruit (from 21-oz can)

1/2 teaspoon almond extract

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

3 tablespoons LAND O LAKES® Butter, melted

Icing

1 tablespoon cream cheese, softened

1/2 cup powdered sugar

1/4 teaspoon vanilla

1 to 2 teaspoons water

DIRECTIONS

1. Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.

2. In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.

3. Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.

4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

5. In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.

INGREDIENTS

2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf

1/4 cup Crisco® Pure Canola Oil

2 tablespoons LAND O LAKES® Butter

1 medium onion, thinly sliced (about 1 cup)

1 can (14 oz) beef broth

1 1/2 lb cooked roast beef (from deli), thinly sliced

1 cup mayonnaise or salad dressing

2 chipotle chiles in adobo sauce (from 7-oz can), diced

1 tablespoon lime juice

1/2 teaspoon pepper

1 cup crumbled Gorgonzola cheese (4 oz)

DIRECTIONS

1. Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place both loaves of dough, seam sides down and 3 inches apart, on large cookie sheet. Using sharp knife, cut 4 or 5 diagonal slashes (1/2 inch deep) on top of each loaf. Bake 22 to 26 minutes or until golden brown.

2. Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. Remove from heat.

3. In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper.

4. When bread is done baking, set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut sides up on cookie sheet. Spread 1/2 cup mayonnaise mixture over cut sides of each loaf. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top each loaf with half of the beef and onion; top with cheese.

5. Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping.

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/4 cup Smucker’s® Sweet Orange Marmalade

1/2 cup Fisher® Chef's Naturals® Chopped Pecans

1/2 cup Pillsbury BEST® All Purpose Unbleached or All Purpose Flour

1/4 cup Hershey’s® baking cocoa

2 tablespoons instant coffee granules

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground red pepper (cayenne)

24 chocolate-covered espresso beans

1/2 cup powdered sugar

1 to 2 tablespoons milk

1 tablespoon Hershey’s® baking cocoa

DIRECTIONS

1. Let cookie dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.

2. Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.

3. Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.

4. In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/3 cup Hershey’s® baking cocoa

1 1/2 tablespoons instant espresso coffee powder or granules

1/4 cup whipping cream

1/3 cup Hershey’s® mini chips semi-sweet chocolate

DIRECTIONS

1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.

2. In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.

3. Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.

4. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

INGREDIENTS:

1 tablespoon Crisco® Pure Olive Oil

1/2 cup diced onion

1 lb ground beef

1 can (8 oz) Muir Glen® organic tomato sauce

1 teaspoon McCormick® Oregano Leaves

1/2 teaspoon McCormick® Ground Cumin

1/4 teaspoon salt

1/4 teaspoon McCormick® Ground Cinnamon

1 can (15 oz) Progresso® black beans, rinsed, drained

1/3 cup raisins

1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits

1 LAND O LAKES® Egg White, lightly beaten

1 1/2 cups shredded lettuce

1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese

2 tablespoons finely chopped fresh cilantro

1/2 cup sour cream, if desired

8 lime wedges, if desired

DIRECTIONS:

1. Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.

2. Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.

3. Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.

4. Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.

5. Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

INGREDIENTS

1 cup pitted dates, finely chopped

1/3 cup Fisher® Chef's Naturals® Chopped Walnuts

2 teaspoons grated lemon peel

2 teaspoons lemon juice

1/4 teaspoon ground cardamom

2 tablespoons packed dark brown sugar

1/2 teaspoon ground cinnamon

1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing (5 rolls)

2 tablespoons honey

DIRECTIONS

1. Heat oven to 375°F. Generously spray 5 jumbo muffin cups or 5 (6-oz) custard cups with Crisco® Original No-Stick Cooking Spray.

2. In medium bowl, mix dates, walnuts, lemon peel, lemon juice and cardamom. In small bowl, mix brown sugar and cinnamon.

3. Separate cinnamon rolls; reserve icing. Using serrated knife, cut each roll horizontally in half. Place bottom of each roll, cut side up, in each muffin cup. Divide date mixture evenly among rolls in muffin cups. Add tops of rolls, cinnamon topping sides up.

4. Spray bottom of large drinking glass with cooking spray; press firmly onto rolls so tops are even with tops of cups. Sprinkle cinnamon-sugar mixture over tops of rolls; lightly press into dough.

5. Bake 18 to 21 minutes or until tops are golden brown. Meanwhile, in small bowl, mix reserved icing and honey. Place waxed paper under cooling rack. Cool muffins in pan 10 minutes; carefully remove from pan to cooling rack. Drizzle honey icing over muffins. Serve warm.

INGREDIENTS:

1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

5 (12 or 10-inch) wooden skewers

25 caramels, unwrapped (from 14-oz bag)

1 tablespoon milk

3/4 cup Fisher® Chef’s Naturals® Chopped Pecans

3/4 cup Hershey's® milk chocolate baking chips

1 teaspoon Crisco® Pure Vegetable Oil

DIRECTIONS:

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Separate dough into 5 rolls; reserve icing. Unroll each roll into a strip; thread each strip onto wooden skewer. Place on cookie sheet.

2. Bake 13 to 19 minutes or until golden brown. Place piece of waxed paper under cooling rack. Transfer skewers from cookie sheet to cooling rack.

3. Meanwhile, in 2-quart saucepan over low heat, heat caramels and milk, stirring occasionally, until caramels are melted. Place pecans on piece of waxed paper. Generously drizzle caramel mixture lengthwise over cinnamon roll strips; roll in pecans. Return to cooling rack.

4. In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 15 to 25 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate crosswise over cinnamon roll strips.

5. Place reserved icing in small resealable freezer plastic bag; seal bag. Microwave on High 10 seconds or until softened. Gently squeeze bag until icing is smooth; cut off tiny corner of bag. Squeeze bag to drizzle icing crosswise over cinnamon roll skewers. Serve warm.

Today a Land of the Bed bake-off was held. Before commencing their culinary joust; Mr Fox and Mrs PB eyed up their new cookie cutters.

Bakery is a highly prized skill in their culture, akin almost to the prestigious talent of bean eating.

The manipulation of dough and pastry to produce exquisite culinary delights is strongly encouraged from an early age. Squirt has recently mastered the 'butter biscuit' whilst Mr Fox, only last week, produced his first perfectly chewy bagel, the mark of an excellent chef.

Mrs PB's forte lies in the usage of the rolling pin, her tarts and flans are something to be reckoned with, whilst Mr Fox's strength is precision mixing.

On this occasion, the Land of the Bed jury ruled that Mrs PB's chocolate torte just pipped Mr Fox's vanilla shortbread to the top spot. It's a good job really, Mrs PB hadn't let go of her rolling pin....

INGREDIENTS

3/4 cup Fisher® Roasted and Salted Almonds

1 1/2 cups coconut

1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)

1/3 cup Hershey’s® baking cocoa

1/3 cup Hershey's® milk chocolate baking chips

DIRECTIONS

1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.

2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.

3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.

4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/3 cup basil pesto

10 slices thick-sliced smoked-style bacon, crisply cooked

5 slices (1/8 inch) provolone cheese, 4 1/2 inches in diameter (3 1/2 oz)

1 1/2 cups diced seeded tomatoes (about 2 medium)

Dash salt

Dash pepper

6 EGGLAND’S BEST eggs

DIRECTIONS

1. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pizza crust dough onto cookie sheet; press into 13x10-inch rectangle. Form 1/2-inch rim on each side.

2. Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size. Sprinkle center of each section with salt and pepper. Carefully crack open each egg and drop into center of 1 section.

3. Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter.

INGREDIENTS

1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 cup Smucker's® Apricot Preserves

1/2 teaspoon finely chopped crystallized ginger

2 oz cream cheese, softened (1/4 cup)

1 tablespoon sugar

1 1/2 teaspoons Pillsbury BEST® All Purpose Flour

1/4 teaspoon vanilla

1 EGGLAND’S BEST egg

1 tablespoon water

1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

DIRECTIONS

1. Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.

2. In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.

3. Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.

4. In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.

INGREDIENTS:

Bread Pudding

1 can Pillsbury® refrigerated cinnamon rolls with icing

1 bag (12 oz) Hershey’s® premier white baking chips

3 cups half-and-half or heavy whipping cream

1 teaspoon McCormick® Pure Vanilla Extract

1/8 teaspoon salt

4 LAND O LAKES® Eggs, beaten

1 large Granny Smith apple, peeled, diced

1 teaspoon McCormick® Ground Cinnamon

1/2 cup Fisher® Chef’s Naturals® Chopped Pecans

Garnish, if desired

1/2 cup sweetened whipped cream

8 McCormick® Cinnamon Sticks

8 fresh mint sprigs

DIRECTIONS:

1. Heat oven to 375°F. Spray 8 (10-oz) ramekins or custard cups with Crisco® No-Stick Cooking Spray with Flour. Place each roll, cinnamon topping up, into ramekin. Reserve icing. Place ramekins in large baking pan with sides.

2. Bake 11 to 15 minutes or until golden brown.

3. Meanwhile, reserve 1/3 cup white chips for topping. To make custard, in 2-quart saucepan, combine remaining baking chips, half-and-half, vanilla and salt. Cook over medium heat, stirring frequently, or until mixture is smooth. Remove from heat; cool 5 minutes. Beat eggs into custard with wire whisk until blended.

4. Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.

5. Bake at 375°F for 10 minutes or until eggs are starting to set.

6. Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.

7. Spoon about 1/4 cup apple mixture over each cinnamon roll. Bake an additional 15 to 18 minutes or until filling has set and apples are tender. Remove from oven; let stand 15 minutes. Garnish bread puddings with whipped cream, cinnamon stick and sprig of mint. Serve warm.

INGREDIENTS

1/2 cup Smucker's® Caramel Ice Cream Topping

4 oz cream cheese (half of 8-oz package), softened

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/4 cup Hershey’s® baking cocoa

2/3 cup Hershey’s® mini chips semi-sweet chocolate

1/4 cup packed brown sugar

2 tablespoons LAND O LAKES® Butter, softened

1/2 cup Fisher® Chef's Naturals® Chopped Pecans

1/3 cup packed brown sugar

1/3 cup Crisco® Pure Canola Oil

1/3 cup sour cream

3 EGGLAND’S BEST eggs

DIRECTIONS

1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.

2. In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.

3. To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.

4. Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.

INGREDIENTS

1 can (11 oz) Pillsbury® refrigerated crusty French loaf

8 oz fat-free plain Greek yogurt or regular yogurt (3/4 cup)

1/4 cup finely diced peeled cucumber

1/4 teaspoon dried dill weed

1/4 teaspoon lemon juice

Dash salt

Dash pepper

1 lb lean ground turkey

2 small cloves garlic, finely chopped

1/4 cup finely diced red onion

1/4 cup finely chopped fresh Italian (flat-leaf) parsley

1 teaspoon seasoned salt

1 teaspoon cracked black pepper

1/4 teaspoon salt

1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 block (6 oz) reduced-fat feta cheese, cut into 6 (2x1 1/2x1/2-inch thick) pieces

6 lettuce leaves

DIRECTIONS

1. Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.

2. Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.

3. In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.

4. In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165°F.

5. Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with Green Giant® frozen green beans & almonds, prepared as directed on the box.

Bare Naked Bake Off & Burlesque Show! - SGDA - NYC - 2012

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©Sean J. Rhinehart

INGREDIENTS:

4 oz fresh mozzarella cheese

1/3 cup mayonnaise

1 small clove garlic, finely chopped

1/4 teaspoon salt

1/8 teaspoon McCormick® Ground Black Pepper

1 teaspoon lemon juice

3 tablespoons finely chopped fresh basil leaves

2 cans Pillsbury® Place 'n Bake® refrigerated crescent rounds

3 tablespoons Crisco® 100% Extra Virgin Olive Oil

1/2 teaspoon McCormick® Italian Seasoning

1 package (9 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped

2 medium plum (Roma) tomatoes, cut into 16 slices

DIRECTIONS:

1. Heat oven to 375°F. Lightly spray 2 cookie sheets with Crisco® Original No-Stick Cooking Spray. Freeze mozzarella cheese 30 minutes.

2. Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.

3. Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.

4. Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.

5.Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.

6. Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.

7. Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.

INGREDIENTS:

2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted

2 teaspoons Worcestershire sauce

1/3 cup Progresso® panko bread crumbs

1 tablespoon shredded Parmesan cheese

1/4 teaspoon McCormick® Cracked Black Pepper

1 can Pillsbury® refrigerated thin pizza crust

3 slices bacon, cut in half

1/4 cup finely chopped sweet onion

2/3 cup refrigerated four-cheese Alfredo pasta sauce

1/2 cup shredded Gruyère cheese (2 oz)

DIRECTIONS:

1. Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.

2. Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.

3. Bake 4 to 8 minutes or until light golden brown.

4.Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.

5. Bake 7 to 10 minutes or until cheese is melted. Serve warm.

INGREDIENTS

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

3 EGGLAND’S BEST eggs

1 jar (10 oz) maraschino cherries, well drained, cut in half

1 box (4-serving size) pistachio instant pudding and pie filling mix

1/2 cup cold milk

1 container (8 oz) frozen whipped topping, thawed

1/2 cup pistachio nuts, chopped, toasted*

1/2 cup LAND O LAKES® Unsalted or Salted Butter

1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

2. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes.

4. In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator.

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

8 slices uncooked bacon

1/4 cup mayonnaise or salad dressing

1/4 cup SMUCKER'S® Apricot Preserves

6 oz thinly sliced roast turkey breast (from deli)

4 to 5 oz Brie cheese, cut into 4 slices

Parsley sprigs, if desired

DIRECTIONS

1. Heat oven to 375°F. Spray 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes.

2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.

3. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.

4. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches.

5. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.

INGREDIENTS

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

1 envelope (1/4 oz) unflavored gelatin

2 tablespoons cold water

1 1/4 cups whipping cream

1 1/4 cups (from 16 oz can) cream of coconut (not coconut milk)

1 tablespoon grated lime peel

1/4 cup lime juice

1/2 cup LAND O LAKES® Butter

1/2 cup packed light brown sugar

3/4 cup Fisher® Chef's Naturals® Chopped Pecans

4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)

1/2 cup flaked coconut, toasted*

DIRECTIONS

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate—except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust. Bake 9 to 11 minutes or until golden brown. Remove foil. Cool completely on cooling rack, about 15 minutes.

2. Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.

3. When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut. Store covered in refrigerator.

INGREDIENTS

10 slices precooked bacon

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3 tablespoons LAND O LAKES® Butter, softened

5 tablespoons maple syrup

1/3 cup powdered sugar

DIRECTIONS

1. Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.

2. Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.

3. In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.

4. Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.

5. Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.

6. Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

INGREDIENTS

Breadsticks

2 tablespoons LAND O LAKES® Unsalted or Salted Butter

1 tablespoon Crisco® Pure Olive Oil

1 large onion, cut into 1/8-inch slices (about 2 cups)

1/4 teaspoon sugar

1/8 teaspoon salt

1/3 cup drained sun-dried tomatoes in oil, cut into 1/8-inch slices

1/4 cup crumbled feta cheese (1 oz)

2 cans (11 oz each) Pillsbury® refrigerated original breadsticks (24 breadsticks)

Coulis

1/2 cup drained roasted red bell peppers (from 7-oz jar)

1/4 teaspoon salt

10 fresh basil leaves, chopped (about 2 tablespoons)

2 tablespoons Crisco® Pure Olive Oil

DIRECTIONS

1. Heat oven to 350°F. Heat 10-inch skillet over medium-high heat. Add butter and 1 tablespoon oil; heat until butter is melted. Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/8 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown. Remove from heat; stir in tomatoes and cheese. Set aside.

2. Unroll breadstick dough into 2 sections. Separate breadsticks, leaving pairs of breadsticks together. Spread about 2 teaspoons onion mixture over each pair of breadsticks. For each pair, fold breadsticks together lengthwise; pinch edges of to seal. Twist stuffed breadsticks 3 times; place 1 inch apart on ungreased nonstick cookie sheets.

3. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.

4. Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well blended. Serve coulis with warm breadsticks.