Maple Walnut Pumpkin Pie

Crust

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

Filling

1 can pumpkin (Not pumpkin pie mix)

1 can sweetened condensed milk

2 eggs

2 tablespoons real maple syrup or maple flavored syrup

1 1/2 teaspoons pumpkin pie spice

Streusel

1/4 cup packed brown sugar

1/4 cup finely chopped walnuts

2 tablespoons all purpose flour

2 tablespoons cold butter or margarine

Topping

1 cup whipping cream

2 tablespoons packed brown sugar

chopped walnuts 

Directions

Heat oven to 425*. Place pie crust on 9 inch glass pie plate as directed on box for One crust filled pie.   In large bowl, beat filling ingredients with mixer on medium speed until smooth. Pour into crust lined pan. Bake 10 minutes. 

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. 

Reduce oven temperature to 350*. Sprinkle streusel over pie. Cover crust edge with 3 inch wide strips of foil to prevent excessive browning. 

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean.  Cool completely, about 2 hours. Serve or refrigerate until serving time.

To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. 

Store in refrigerator.

Wild West Pizza

1 can Pillsbury refrigerated classic pizza crust
1/2 lb lean ground beef
1/4 tsp salt
1/8 tsp pepper
1 can refried beans
1 cup taco sauce or chunky style salsa
1 can whole kernel corn with red and green peppers, well drained
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sliced green onions

Heat oven to 400*. Spray large cookie sheet with cooking spray. Unroll dough place on cookie sheet. Starting at center, press out dough onto 14 x 12 inch rectangle. Bake 8 to 10 minutes or until edges of crust being to brown.

Meanwhile, in 8 inch skillet, cook ground beef sprinkled with salt and pepper over medium-high heat, stirring frequently, until thoroughly cooked; drain.

Spread refried beans evenly over partially baked crust.  Spread 1/2 cup of the taco sauce over beans. Top with ground beef mixture, corn and cheese.

Bake 10 to 14 minutes longer or until crust is golden brown and cheese is melted. Top with lettuce, tomatoes and onions. Cut into squares or wedges; serve with remaining 1/2 cup taco sauce.

Crust
2 rolls Pillsbury refrigerated sugar cookie dough

Filling
1 cup white vanilla baking chips
1 package cream cheese, softened

Topping
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries

Directions
Heat oven to 350*. Spray bottom of 15 x 10 x 1" pan with cooking spray.  Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwaveable bowl, microwave baking chips uncovered on high 45-60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In 2 quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.

In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of creamcheese mixture and blueberries over remaining half of cream cheese mixture. Refridgerate 30 minutes.

Cut bars in half lengthwise, cut each half into eight 3 1/2 inch triangles.  Store in refrigerator.

Classic Turkey/Chicken Pot Pie

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


Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey (or chicken)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Directions
Heat oven to 425*. Make pie crusts as directed on box for Two-Crust Pie, using 9 inch glass pie plate.
In 2 quart saucepan, melt butter over medium heat. Add onion, cooking 2 minutes stirring frequently, until tender.  Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in meat and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust, seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.

Grands! Taco Melts

1 package Old El Paso taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso Thick and Chunky Salsa
1 lb lean ground beef, cooked, drained
1 can Pillsbury Grands! refrigerated biscuits
1 cup shredded Monterey Jack Cheese or Mexican Blend
1 cup sour cream

Heat oven to 375*
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown.  Serve with remaining salsa, cheese and sour cream.

Mini Caramel Pull-Apart Rolls

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans Pillsbury refrigerated biscuits

Grease or spray 12 regular size muffin cups. Mix butter and brown sugar, spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1 gallon bag. Seperate dough into 20 biscuits.   Cut each into 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350* for 12 to 15 minutes or until golden brown. Cool 1 minute turn upside down. Serve warm.

Sugar Cookie Chocolate Crunch Fudge

2 Tbsp light corn syrup
2 Tbsp butter or margarine
1/4 tsp salt
1 can  sweetened condensed milk
2 roll Pillsbury refrigerated sugar cookies, Cut into small chunks
2 bags semi-sweet chocolate chips
5 teaspoons vanilla
6 Nature Valley Pecan Crunch crunchy granola bars, coarsely crushed

In 3 quart heavy saucepan or deep 10" nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2-3 minutes, Stirring constantly with wooden spoon, until well blended. Reduced heat to medium-low.  Stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160*. Remove from heat.

Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars, stir until well blended. Cook over low heat 1 to 2 minutes.stirring constantly, until mixture is shiny. Spread in ungreased 12 x 8 inch or 13 x 9 inch pan.  Refrigerate uncovered at least 2hours or until firm.

Cut into 8 rows by 6 rows.Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

Chicken Biscuits

2 Tbsp Butter or Margarine

2 Tbsp Flour

1/4 tsp salt

Dash Black Pepper

1/2 Cup Milk

2 cups Cubed Cooked Chicken

1 1/4 Cup Shredded Cheddar Cheese

1 Can Pillsbury Grands Buttermilk Biscuits

Heat oven to 375.     In Medium saucepan melt butter, Stir in flour, Salt & Pepper until blended

Add Milk all at once. Cook 1 minute until thick.

Stir Occasionally.

Stir in Chicken & Cheese

Set Aside

Separate Biscuits.

Roll or Pat flat into 5 inch circles

Place 1/3 cup chicken mixture on each biscuit circle.

Wrap Dough around mixture. Seal to close.

Bake at 375 for 20-25 minutes until brown.

Spread a thin layer of butter or margarine on each biscuit immediately out of the oven.