Thursday, June 30, 2011

Easy Crescent Veggie Pizza

Easy Crescent Veggie Pizza


2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1package (8 oz) cream cheese, softened

1/2cup sour cream

1teaspoon dried dill weed

1/8teaspoon garlic powder

1/2cup small fresh broccoli florets

1/3cup quartered cucumber slices

1plum (Roma) tomato, seeded, chopped

1/4cup shredded carrot


  • Heat oven to 375°F.
  • If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Wednesday, June 29, 2011

KFC BBQ Baked Beans

KFC BBQ Baked Beans
2 15-ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
1. Preheat oven to 350 degrees F.

2. Pour entire contents of two 15-ounce cans of beans into a covered casserole dish.

3. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans.

4. Stir the remaining ingredients into the beans and cover the dish.

5. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving.

Makes 6 servings.

Tuesday, June 28, 2011

Hazelnut - Mushroom Pilaf

Hazelnut - Mushroom Pilaf


1/4 cup butter

1/2 cup uncooked long-grain rice

1/4 cup uncooked orzo pasta

1/2 cup sliced fresh mushrooms

1/2 cup chopped onion

1/4 cup minced celery

2 cups chicken broth

2 tablespoons chopped fresh parsley

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 cup chopped toasted hazelnuts



Place a large skillet over medium-low heat. Melt butter, then sauté rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.


Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.