INGREDIENTS

Sauce

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

1/4 cup chopped onion

2 teaspoons finely chopped garlic

1 can (28 oz) whole tomatoes, drained, 1/2 cup juice reserved and tomatoes coarsely chopped

1 teaspoon dried basil leaves

1 dried bay leaf

1/4 teaspoon salt

2 or 3 dashes pepper

Pizza

1 lb bulk sweet Italian pork sausage

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

1 tablespoon cornmeal

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

4 cups shredded mozzarella cheese (1 lb)

2 teaspoons grated Parmesan cheese

DIRECTIONS

1. Heat oven to 400°F. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice. (Sauce should be thick.) Remove and discard bay leaf.

2. Meanwhile, spray 12-inch skillet with Crisco® Original No-Stick Cooking Spray. Spread sausage over bottom of skillet into large patty. Cook over medium-high heat 5 to 8 minutes on each side, turning once, until no longer pink in center. (If necessary, cut patty in half or into quarters to turn.)

3. Coat bottom and side of 12-inch cast-iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal. Unroll pizza crust dough in skillet; press on bottom and at least halfway up side. Brush dough with remaining 1 tablespoon oil; prick bottom and sides of dough with fork. Sprinkle mozzarella cheese over dough. Top with sausage patty, keeping patty in one piece.

4. Bake 15 to 18 minutes or until crust is light golden brown. Spread sauce over sausage. Bake 5 to 10 minutes longer or until crust is golden brown. Sprinkle with Parmesan cheese. Let stand 10 minutes before cutting.

INGREDIENTS

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

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce

3/4 cup diced tomatoes with roasted garlic and onion (from 14-oz can)

1/3 cup Italian-style tomato paste (from 6-oz can)

1/2 teaspoon salt

1/2 teaspoon finely chopped garlic

1/2 cup ricotta cheese

1 tablespoon grated Parmesan cheese

1/2 teaspoon parsley flakes

1 1/4 cups shredded mozzarella cheese (5 oz)

DIRECTIONS

1. Heat oven to 350°F. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.

2. Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic.

3. In small bowl, mix ricotta cheese, Parmesan cheese and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.

4. Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.

INGREDIENTS

Honey-Cinnamon Butter

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

3 tablespoons honey

1/2 teaspoon ground cinnamon

Waffles

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

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 EGGLAND’S BEST eggs

1 teaspoon vanilla

1/2 cup half-and-half

DIRECTIONS

1. In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.

2. In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

3. Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)

4. In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.

5. Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.

6. To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.

Mince pie anyone?

INGREDIENTS

1/4 cup LAND O LAKES® Butter, softened

2 tablespoons chopped fresh Italian (flat-leaf) parsley

1 clove garlic, finely chopped

1/4 cup chopped fresh chives

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

1 tablespoon Crisco® Light Olive Oil

1 1/2 lb extra-lean (at least 90%) ground beef

1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved

1 teaspoon ancho chili powder or regular chili powder

1 can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce

1/4 cup Smucker’s® Seedless Blackberry Jam

1 tablespoon Dijon mustard

1/4 teaspoon coarse (kosher or sea) salt

1/4 teaspoon pepper

1/2 cup sour cream

DIRECTIONS

1. Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.

2. Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.

3. While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.

4. For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.

INGREDIENTS

1/2 cup chopped green olives

1/4 cup chopped ripe olives

1/4 cup drained roasted red bell peppers (from 7-oz jar), diced

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

1 tablespoon red wine vinegar

2 teaspoons capers

1/2 teaspoon finely chopped garlic

1/4 teaspoon salt

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 EGGLAND’S BEST egg

1 teaspoon water

4 oz thinly sliced ham

2 oz thinly sliced Genoa salami

4 oz thinly sliced provolone cheese

4 oz thinly sliced mortadella (from deli)

DIRECTIONS

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.

2. On large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-inch rectangle; press edges to seal. In small bowl, beat egg and water until well blended; brush thin layer over dough. Reserve remaining egg mixture.

3. Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami, cheese, olive mixture and mortadella. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush remaining egg mixture over dough.

4. Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into slices. Serve warm.

INGREDIENTS

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

1 teaspoon olive oil

1/2 teaspoon Italian seasoning

1 package (6 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped

2 tablespoons finely chopped green onions (2 medium)

3 tablespoons mayonnaise or salad dressing

1 large tomato, thinly sliced

4 slices (about 1 oz each) Jarlsberg cheese (from deli)

DIRECTIONS

1. Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.

2. Bake 10 to 13 minutes or until edges are golden brown. Meanwhile, in medium bowl, mix chicken, onions and mayonnaise.

3. Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.

4. Heat 12-inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.

INGREDIENTS

1 large red onion, sliced (2 1/2 cups)

1/4 cup red wine vinegar

1/4 cup red wine or nonalcoholic red wine

1/2 cup Smucker’s® Concord Grape Jelly

1/4 cup sour cream

1/4 cup mayonnaise or salad dressing

3/4 teaspoon dried dill weed

1/2 teaspoon onion powder

1/4 teaspoon Beau Monde seasoning, if desired

1 medium English (seedless) cucumber, finely diced (1 1/2 cups)

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

1 lb lean (at least 80%) ground beef

1 cup crumbled feta cheese (4 oz)

Dash salt

Dash pepper

8 tomato slices

8 lettuce leaves

DIRECTIONS

1. Heat oven to 350°F. In 10-inch skillet, cook onion, vinegar, wine and jelly over medium heat about 20 minutes, stirring frequently, until onion is tender and sauce is reduced and thickened.

2. Meanwhile, in small bowl, mix sour cream, mayonnaise, dill weed, onion powder, Beau Monde seasoning and cucumber. Refrigerate until ready to serve.

3. Bake biscuits as directed on can. Meanwhile, in large bowl, mix beef, cheese, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. Cook patties in grill pan, contact grill or nonstick skillet until meat thermometer inserted in center reads 160°F.

4. Split biscuits. Spread 2 to 3 tablespoons cucumber mixture on bottom of each biscuit. Top with burger, onion mixture and biscuit tops. Serve with tomato, lettuce and remaining cucumber mixture.

INGREDIENTS

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

4 oz provolone cheese, shredded (1 cup)

1 cup water

1/2 cup uncooked quinoa, rinsed, well drained

1/4 cup basil pesto

1/4 cup Fisher® Chef's Naturals® Pine Nuts, toasted*

1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain

1 1/4 cups grated Parmesan cheese

4 EGGLAND’S BEST eggs

1 1/2 cups half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons thinly sliced fresh basil leaves, if desired

DIRECTIONS

1. Heat oven to 425°F. Place pie crust in 9 1/2-inch deep-dish glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350°F.

2. Meanwhile, in 2-quart saucepan, heat water to boiling over high heat. Stir in quinoa; reduce heat to low. Cover; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Fluff with fork. Stir in pesto, pine nuts, spinach and 1 cup of the Parmesan cheese.

3. In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended. Gently fold quinoa mixture into eggs. Pour filling into crust. Sprinkle with remaining 1/4 cup Parmesan cheese.

4. Bake at 350°F 30 to 35 minutes longer or until knife inserted in center comes out clean and edge of crust is golden brown. Sprinkle with basil. Let stand 10 minutes before serving.

*To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

INGREDIENTS

1 box (9 oz) Green Giant® frozen chopped spinach

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

1/2 cup sour cream

2 tablespoons basil pesto

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon white or black pepper

1/2 cup grated Parmesan cheese

1 tablespoon finely chopped garlic

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

1/4 cup Crisco® Pure Olive Oil

DIRECTIONS

1. Heat oven to 375°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray.

2. Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze spinach with paper towels to drain completely.

3. In food processor, place spinach, cream cheese, sour cream, pesto, vinegar, salt and pepper. Cover; process until well blended. Cover; refrigerate while preparing crostini.

4. In small bowl, mix cheese and garlic; set aside. Place loaf of dough on cutting board. Using sharp serrated knife, cut dough into 1/4-inch slices; place 1/2 inch apart on cookie sheets. Press slices with fingers into 2-inch rounds. Brush rounds with 2 tablespoons of the oil; sprinkle with half of the cheese mixture.

5. Bake 5 minutes. Remove from oven; turn crostini. Brush with remaining 2 tablespoons oil; sprinkle with remaining cheese mixture. Bake 5 to 10 minutes longer or until golden brown and crisp. Remove from cookie sheets to cooling racks; cool 5 minutes. Serve warm with spinach-pesto spread.

INGREDIENTS

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

1/2 cup sugar

1/4 teaspoon almond extract

1/4 teaspoon vanilla

1/2 cup Fisher® Chef’s Naturals® Blanched Slivered Almonds, finely chopped

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

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

1/4 cup Smucker's® Blueberry Preserves

DIRECTIONS

1. Heat oven to 350°F. Generously spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.

2. In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.

3. In medium shallow bowl, mix almonds and remaining 1/4 cup sugar.

4. Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1 layer with melted butter. Firmly press layer, butter side down, into almond mixture, coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer; press edges of layers together. Spoon 1/2 tablespoon of the preserves onto middle of second layer. Brush third biscuit layer with melted butter; firmly press, butter side down, into almond mixture. Place third layer, almond side up, on second layer; press edge of third layer into edge of second layer.

5. Repeat with remaining biscuits, refrigerating biscuits if dough becomes too soft to separate. Sprinkle any remaining almond mixture onto tops of biscuits.

6. Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 15 minutes before serving.

We have been watching The Great British Bakeoff and decided to try a braided loaf.

At the Festival Village, Bayfront Event Space during Singapore Food Festival 2023.

INGREDIENTS

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

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

5 EGGLAND’S BEST eggs

1 cup whipping cream

1 1/2 teaspoons Italian seasoning

1 tablespoon Crisco® Pure Olive Oil

1/2 cup chopped green bell pepper

1/2 cup chopped onion (about 1 small)

1 1/2 cups shredded mozzarella cheese (6 oz)

3/4 cup pizza sauce or pasta sauce, heated, if desired

DIRECTIONS

1. Heat oven to 300°F. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).

2. In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.

3. In 10-inch skillet, heat oil over medium heat. Add bell pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.

4. Bake 35 to 45 minutes or until edges are light golden brown and center is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.

INGREDIENTS:

Cupcakes

1 roll Pillsbury® refrigerated sugar cookie dough

1 tablespoon LAND O LAKES® Unsalted or Salted Butter, melted

1 tablespoon full-flavor (dark) molasses

2 tablespoons milk

2 teaspoons McCormick® Ground Ginger

1 1/2 teaspoons McCormick® Ground Cinnamon

1/8 teaspoon McCormick® Ground Nutmeg

2 cups shredded carrots

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

Frosting

7 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened

1 tablespoon full-flavor (dark) molasses

2 1/2 cups powdered sugar

1/2 teaspoon McCormick® Ground Cinnamon

2 tablespoons milk

DIRECTIONS:

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with Crisco® No-Stick Cooking Spray with Flour.

2. In large bowl, beat cookie dough, melted butter, 1 tablespoon molasses, 2 tablespoons milk, ginger, 1 1/2 teaspoons cinnamon, and nutmeg with electric mixer on medium speed until blended. Add carrots and pecans; beat on low speed just until blended. Spoon 1 heaping tablespoonful batter into each muffin cup.

3. Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

4. To make frosting, in large bowl, beat 7 tablespoons butter and 1 tablespoon molasses with electric mixer on medium speed until creamy. Add powdered sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk, beat on medium speed until smooth. Spread or pipe frosting onto cupcakes. Store in covered container.

INGREDIENTS

1 1/2 lb lean (at least 80%) ground beef

1 cup fresh bean sprouts

1/2 cup finely chopped celery

1/2 cup finely chopped fresh mushrooms

1/4 cup finely chopped green onions (4 medium)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon finely chopped garlic

1/2 teaspoon pepper

3 tablespoons Crisco® Pure Vegetable Oil

1/4 cup sesame seed

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

1 cup mayonnaise or salad dressing

1 tablespoon wasabi paste (Japanese horseradish)

1 1/2 cups finely shredded Chinese (napa) cabbage

DIRECTIONS

1. Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery, mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape mixture into 8 patties, 3 1/2 inches in diameter.

2. Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick skillet over medium-high heat; add remaining vegetable oil to cover bottom of skillet. Add patties; cook about 5 minutes on each side or until meat thermometer inserted in center reads 160°F.

3. Meanwhile, place sesame seed in shallow dish. Separate dough into 8 biscuits. Brush reserved 1 teaspoon vegetable oil over one side of biscuits. Press oiled side of each biscuit into sesame seed; place seed side up on ungreased cookie sheet. Bake as directed on can. In small bowl, mix mayonnaise and wasabi paste.

4. Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Top bottoms of biscuits with patties, cabbage and biscuit tops.

INGREDIENTS

Base

1 cup LAND O LAKES® Butter, softened

1/2 cup powdered sugar

1/4 teaspoon salt

1 1/4 cups Pillsbury BEST® All Purpose Flour

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

Truffle

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

1 bag (12 oz) Hershey’s® Special Dark® chocolate baking chips (2 cups)

2/3 cup Smucker’s® Sweet Orange Marmalade

Topping

1 container (8 oz) mascarpone cheese

1 1/3 cups granulated sugar

2/3 cup whipping cream

1 tablespoon grated orange peel (from 1 large orange)

DIRECTIONS

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

2. In medium bowl, beat butter, powdered sugar and salt with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour until dough forms. Stir in pecans. Spread mixture in pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

3. In medium microwavable bowl, microwave milk and chocolate chips uncovered on High 1 minute; stir. Microwave up to 1 minute longer, stirring until smooth. Stir in marmalade; spread over base. Refrigerate 1 hour or until set.

4. In medium bowl, beat cheese, granulated sugar and cream on medium speed until smooth. Beat on high speed until mixture is thickened. Stir in orange peel. Spread over truffle layer. Refrigerate 1 hour or until chilled. For bars, cut into 5 rows by 4 rows, wiping knife after each cut. Store covered in refrigerator.

Day 29

Sally worked really hard at the Halloween Cake Wars. I think her cake might be a winner!!!

INGREDIENTS

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1 can (10 oz) diced tomatoes with green chiles, undrained

1 package (8 oz) cream cheese, softened

1 cup sour cream

1/2 teaspoon taco seasoning mix (from 1-oz package)

40 to 45 nacho cheese-flavored tortilla chips

2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)

1 cup finely shredded Mexican cheese blend (4 oz)

DIRECTIONS

1. Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.

2. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.

3. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.

4. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.

5. To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

INGREDIENTS:

1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies

1 package (8 oz) cream cheese, softened

1/3 cup sugar

3 tablespoons instant cappuccino coffee mix

1 1/2 cups frozen (thawed) whipped topping (4 oz)

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

2 tablespoons chocolate sprinkles

DIRECTIONS:

1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.

2. Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.

3. Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.

4. Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.

INGREDIENTS

Salsa

1 large peach, peeled, pitted and chopped (1 cup)

1 large nectarine, peeled, pitted and chopped (1 cup)

2 medium plums, pitted and chopped (1 cup)

1 ripe large avocado, pitted, peeled and chopped (1/2 cup)

1 clove garlic, finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon finely chopped, seeded jalapeño chile

1 tablespoon lime juice

1/8 teaspoon salt

Carnitas

2 tablespoons cornmeal

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

2 tablespoons Crisco® Pure Canola Oil

1 lb boneless pork loin, cut into about 1x1x1/4-inch pieces

1/4 cup Smucker's® Apricot Preserves

1/2 teaspoon ground cumin

5 sprigs cilantro, if desired

DIRECTIONS

1. Heat oven to 375°F. In medium bowl, lightly toss salsa ingredients until mixed; set aside.

2. Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5 1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet. Bake 10 to 12 minutes or until bottoms are golden brown.

3. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add pork; cook about 5 minutes, stirring frequently, until pork is no longer pink. Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.

4. To assemble carnitas, place 1 biscuit on each of 5 serving plates. Top evenly with pork mixture and salsa. Garnish with cilantro sprig.

we're having a mini 'bake-off'/'cake sale' at work tomorrow with money raised going to the fabulous Pilgrims Hospice here in Kent.

I am obsessed with anemone flowers so i did a wedding set of these for the flickr group flickr bakeoff and i won the cookie throwdown!

also my first go at water marking my photos

INGREDIENTS

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

6 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

1 cup julienne-cut strips or chopped cooked ham

1 (4.5-oz.) can Old El Paso® Chopped Green Chiles

6 oz. (1 1/2 cups) shredded Monterey Jack cheese or hot pepper Monterey Jack cheese

2 tablespoons chopped fresh cilantro, if desired

DIRECTIONS

1. Heat oven to 425°F. Grease 14-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 6 to 8 minutes or until crust begins to brown.

2. Meanwhile, in medium bowl, combine eggs, salt and pepper; beat well. Melt butter in large skillet over medium heat. Add eggs; cook 1 to 2 minutes or until firm but still moist, stirring frequently.

3. Remove partially baked crust from oven. Spoon and spread eggs over crust. Top with ham, chiles and cheese.

4. Return to oven; bake an additional 8 to 12 minutes or until crust is deep golden brown. Sprinkle with cilantro.

INGREDIENTS

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

1 tablespoon Crisco® Light Olive Oil

1 clove garlic, finely chopped

1/4 cup chopped fresh cilantro

1/4 cup coconut

1/4 cup teriyaki sauce (thick variety)

1 cup chopped deli rotisserie chicken (from 2-lb chicken)

1 can (8 oz) pineapple tidbits, drained

2 cups shredded mozzarella cheese (8 oz)

1/4 cup shredded Cheddar cheese (1 oz)

DIRECTIONS

1. Heat oven to 425°F. Spray 15x12-inch cookie sheet with Crisco® Original No-Stick Cooking Spray.

2. Unroll pizza crust dough on cookie sheet; press dough to edges of cookie sheet. Brush with oil. Sprinkle with garlic, 2 tablespoons of the cilantro and 2 tablespoons of the coconut. Bake 7 to 8 minutes or until crust is just beginning to brown.

3. Spread teriyaki sauce over partially baked crust to within 1/2 inch of edges. Top evenly with chicken, pineapple and cheeses. Bake 8 to 10 minutes longer or until cheeses are melted and crust is golden brown. Sprinkle with remaining 2 tablespoons each cilantro and coconut.

I made this for a Throw Down in the Flickr group Flickr Bake-off. I was up against Nati again and I came second again!!!LOL!!

hopefully I win the dessert bakeoff tomorrow at work with this! I found the recipe for the cupcakes on Pinterest...

INGREDIENTS:

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

4 tablespoons McCormick® Cinnamon Sugar

2 cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated Butter Tastin® biscuits

1 1/2 cups flaked coconut

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

2 LAND O LAKES® Eggs

1 1/2 teaspoons McCormick® Pure Vanilla Extract

1/2 teaspoon McCormick® Pure Almond Extract

1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

1/3 cup Hershey's® Special Dark® chocolate baking chips

Fresh mint leaves, if desired

DIRECTIONS:

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.

2. Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut.

3. Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.

4. Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.

5. Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla.

6. To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2 cup Pillsbury BEST® All Purpose Flour

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 EGGLAND’S BEST eggs

3 tablespoons water

1 1/4 cups Fisher® Chef’s Naturals® Chopped Pecans, finely chopped

1/3 cup Smucker’s® Peach Preserves

1 cup powdered sugar

2 tablespoons bourbon or water

DIRECTIONS

1. Let cookie dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.

2. In large bowl, break up cookie dough. Mix in flour, granulated sugar, cinnamon and ginger with wooden spoon until well blended. Shape dough into 1-inch balls.

3. In shallow dish, beat eggs and water until well blended. In another shallow dish, place pecans. Roll dough balls in egg mixture, then coat with pecans (press pecans into dough if necessary). Place 2 inches apart on cookie sheets. Make small indentation in each cookie, using handle of wooden spoon. Fill each indentation with about 1/2 teaspoon preserves.

4. Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and bourbon until smooth. If necessary, stir in small amount of water for desired drizzling consistency.

5. Remove cookies from cookie sheets to cooling racks. Cool 3 minutes. Drizzle bourbon mixture over warm cookies.

West Midlands Hedgehog Rescue Open Day 2016.

Every year the local community of Cheslyn Hay and the wider Staffordshire and West Midlands area come together at The White Horse, Cheslyn Hay. Appeals go out in advance for donations of handmade items to sell to raise funds to keep the rescue going, and they never disappoint. A wonderful family fun afternoon in aid of a great cause.

For more information visit www.wmhr.org.uk or follow:

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Photograph by Annerley Johnson, 10th September 2016

All rights reserved: West Midlands Hedgehog Rescue 2016

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Cook Off, a competition to find the creative cook on board ship.

The Winner B waiting for the announcement

INGREDIENTS

1 container (8 oz) sour cream

4 green onions, thinly sliced (4 tablespoons)

1 package (1 oz) ranch dip mix

1 cup chunky-style salsa

1/4 cup Smucker’s® Peach Preserves

3 tablespoons chopped fresh cilantro

1/4 lb sliced roasted chicken (from deli), chopped

3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)

8 slices precooked bacon, chopped

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

DIRECTIONS

1. In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.

2. Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.

3. Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.

4. Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.

INGREDIENTS

Rolls

1 to 3 teaspoons CRISCO® All-Vegetable Shortening

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

1/2 cup SMUCKER'S® Pineapple Ice Cream Topping, drained

1/2 cup Fisher® Dry Roasted Macadamia Nuts, chopped

Topping

Icing from can of cinnamon rolls

1 tablespoon coconut-flavored rum or 1/2 teaspoon rum extract

1/2 cup toasted flaked coconut, if desired*

Garnishes

Fresh pineapple rings or chunks

Fresh mint leaves

DIRECTIONS

1. Heat oven to 350°F. Grease cookie sheet with the shortening.

2. Unroll cinnamon roll dough, cinnamon side up. Set icing aside. Spoon pineapple topping evenly over cinnamon rolls. Sprinkle nuts over pineapple topping.

3. Reroll dough into pinwheel shape; separate into 5 rolls. Place 2 inches apart on cookie sheet.

4. Bake 20 to 23 minutes or until golden brown.

5. Pour icing into small bowl; stir in rum. Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.

*To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

Standing behind their carts in front of left entrance to store #4355. Where these four people were standing behind their carts is now the location of Lucky's Market's checkout lanes nearly 25 years later!

In his never ending desire to impress the Emperor, Stormtrooper Bruce enters the Holiday Bakeoff and makes the biggest and most awesome gingerbread house he's ever made in his life.

As he adds the finishing touch, STB stands at awe of his masterpiece. Looks like that dinner with the Emperor is in the bag.

Viewing large is always fun, too. Just click on the image.

INGREDIENTS

1 medium tomato

1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)

1/4 cup basil pesto

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

6 EGGLAND’S BEST eggs

2 tablespoons half-and-half or milk

1/8 teaspoon salt

1 1/2 tablespoons chopped fresh basil leaves

2 tablespoons LAND O LAKES® Unsalted or Salted Butter

1/3 cup Alfredo pasta sauce (from 16-oz jar)

DIRECTIONS

1. Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.

2. Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.

3. Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.

4. Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.

5. Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.

Candice Brown is the winner of the seventh series of The Great British Bake Off; in her victory speech she attributed her success to starting baking at four years old. Wikipedia

© 2018 Tony Worrall

The weekend is finally here so Stormtrooper Bruce and his friends head off to Haunted Alley. The Bake Off is tonight and contestants are bringing their goods in hopes of winning the Grand Prize, which is yet to be announced.

TK:432: I can't believe you guys talked me in to going first. You know how much this thing scares me! There's always something horrible roaming the gardens. And I'm NOT talking about Vader.

TK-1110: Hey, you want some cheese with that whine? You're just being wimpy 'cause Chewie ate your second batch of cupcakes. Will it help if we say you carved this pumpkin? That'll count toward your next review, won't it?

Fett: Dude, look! It's your glowy eyed, shape shifting girlfriend guarding the door! Thought you dumped her at the Petting Zoo. She's perfect for this Haunted Alley!

STB: Vader's dogs! For the last time that is not my girlfriend! And for crying out loud, will you please take off that stupid mask. You're creeping me out, big time.

Fett: What are you talking about, my Precious? I'm not wearing a mask. Hey, check out the loser with those fancy apples. Like he thinks he's got a chance to win the baking contest.

STB: I think that mask is starting to effect you. Turn around and bother someone else, K? You're gonna make me drop these cupcakes.

TK-432: D-Did you read that sign! What do you think it means by Shelob's Corn Maze of Death?

TK-1110: Palpatine must still be tryng to drum up attendance for his dangerous DSPZ. Hey, didja hear STB's leg wasn't really broken? That cast was just a ruse. STB was furious when he found out until he learned Palpatine is throwing in a year of burgers to go along with those free pizzas.

STB: I tried to get fries with that, but he threatened to zap me with his freaky lightening bolts!

Fett: Bummer!

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Viewing large is always fun. Just click on the image.