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Cinnamon French Toast INGREDIENTS French Toast Bake1/4 cup LAND O LAKES® Butter, melted2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing6 Eggland’s Best eggs1/2 cup heavy whipping cream2 teaspoons ground cinnamon2 teaspoons vanilla1 cup Fisher® Chef’s Naturals® Chopped Pecans1 cup maple syrupGarnishIcing from cinnamon rollsPowdered sugar1/2 cup maple syrup, if desired DIRECTIONS 1.Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. 2.In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup. 3.Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. 4.Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
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Cherry Valent Shortcakes INGREDIENTS 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)2 teaspoons packed brown sugar1/4 cup sour cream2 tablespoons whipping cream1 teaspoon butter or margarine, melted1/2 teaspoon sugar2/3 cup cherry pie filling (from 21-oz can) DIRECTIONS 1.Heat oven to 375°F. Bake biscuits as directed on bag. 2.Meanwhile, in small bowl, sprinkle brown sugar over sour cream; let stand 2 minutes. Beat in whipping cream on high speed until slightly thickened. Refrigerate until serving time. 3.Brush hot biscuits with melted butter; sprinkle with sugar. Cool 5 minutes. Split biscuits; fill and top with pie filling and sour cream mixture.
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Pillow Pastry with Chocolate Filling & Top INGREDIENTS Pillows1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet18 milk chocolate candy drops1 tablespoon whipping cream1 teaspoon sugarChocolate Sauce1/2 cup whipping cream3/4 cup milk chocolate chips DIRECTIONS 1.Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press dough into 12x8-inch rectangle. Cut into 6 squares. Place on cookie sheet. 2.Place 3 chocolate candy drops in center of each dough square. Bring 4 corners of dough to center of candies; twist firmly. Pinch edges to seal. Brush tops with 1 tablespoon whipping cream; sprinkle with sugar. 3.Bake 14 to 19 minutes or until deep golden brown. 4.Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat 1 to 2 minutes or until melted and smooth. Spoon 2 tablespoons sauce onto each serving plate. Top each with 1 pillow; drizzle with remaining sauce.
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Chocolate Peanutbutter Cookie Cups INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies1 cup Hershey®’s premier white baking chips (6 oz)1 1/2 cups JIF® Creamy Peanut Butter1 cup Hershey®’s semi-sweet baking chips (6 oz)4 Nature Valley® oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)* DIRECTIONS 1.Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. 2.Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. 3.In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
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Strawberry Banana Split Tart INGREDIENTS 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box1/2 cup semisweet chocolate chips, melted*2 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or French vanilla yogurt2 small bananas, sliced1 can (21 oz) strawberry pie filling1 cup fresh strawberries, sliced DIRECTIONS 1.Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round. 2.Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. 3.Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes. 4.Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator. *To melt chips, place in small microwavable bowl. Microwave on High 45 seconds; stir until smooth. If necessary, microwave an additional 15 seconds.
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Nacho Pinwheels DESCRIPTION Nacho cheese dip provides a kick in a tender crescent appetizer. INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet1/4 cup nacho cheese dip1/3 cup finely chopped red bell pepper (1/3 medium)1/3 cup chopped green onions (5 medium) DIRECTIONS 1. Heat oven to 350°F. 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 3. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions. 4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet. 5. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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Oreo PuddingIngredients: 8 ounces cream cheese, room temperature 1 cup powdered sugar 3 cups milk 1 teaspoon vanilla 8 ounces Cool Whip 1 (1 lb) package Oreo cookies, crushed into chunks 4 tablespoons butter, room temperature 2 packages instant vanilla pudding (small size) Directions: In a large bowl, cream the cream cheese, butter and sugar with an electric mixer. Add the milk, vanilla and pudding mixes. Mix until all the lumps are gone. Fold in the Cool Whip. Put half of the cookies in the bottom of a large glass bowl. Cover with the entire pudding mixture. Top with remaining cookie chunks. Cover and refrigerate 8 hours or overnight.  
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Apple CobblerIngredients: 3 cups all-purpose flour 1 cup sugar, divided 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 2 eggs 1 tablespoon vanilla extract 3 tablespoons milk 8 cups thinly sliced peeled baking apples 2 tablespoons quick-cooking tapioca TOPPING: 1 tablespoon milk 3/4 teaspoon sugar 1/4 teaspoon ground cinnamonDirections:In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust is golden.   
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Ice Box Chocolate Cream Cake 3 cups heavy cream3 tablespoons sugar1 tablespoon vanilla extract2 (9-ounce) packages chocolate wafer cookies [or, make your own!]Unsweetened cocoa (or chocolate shavings) In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center. Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings.