Buffalo chicken, ranch, and cheese rolled up in a pizza crust.MORE+LESS-1can (11 oz) Pillsbury™ refrigerated thin pizza crust2chicken breasts, cooked and shredded1/2cup buffalo sauce, divided2cups shredded cheddar cheese1cup shredded mozzarella cheeseHide Images1Preheat oven to 400 degrees. Open pizza crust and press it into a rectangle on a cookie sheet or parchment paper.
Category Latest recipes
One-pan pork chops with gravy? Yes, please! All the better when they’re pan-seared to perfection and served up with caramelized onions on top of creamy rice.MORE+LESS-Make withProgresso Broth2(3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed1/4teaspoon ground black pepper1/2cup thinly sliced yellow onion1clove garlic, finely chopped1cup Progresso™ chicken broth (from 32-oz carton)1/4cup heavy whipping cream1/2cup uncooked regular white rice2tablespoons chopped fresh Italian (flat-leaf) parsley leavesHide Images1In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat.
This peach bellini recipe is basically bubbly booze poured over a sweet peach puree. The Italian version of a mimosa is easy like (late) Sunday morning.MORE+LESS-2medium sized peaches, peeled and diced1bottle Prosecco, champagne or dry sparkling wineHide Images1Puree peaches, water, lemon juice and sugar in a blender until smooth.
Microwave nachos, quick and easy, and just in time for that midnight snack!MORE+LESS-ByBaker PeabodyUpdated March 7, 2017Ingredients1bag (5.5 oz) Food Should Taste Good™ Tortilla Chips Multigrain1cup Old El Paso™ Refried Beans1/2cup Pico de Gallo or Salsa4tablespoon Old El Paso™ diced green chiles2cups shredded Mexican Blend Cheese (you can use more or less depending on how much cheese you like)StepsHide Images1Scatter the entire bag of chips onto a large plate.
It doesn& 39;t get much easier than these. Finish it off with a cherry tomato for a burst of summer flavor!MORE+LESS-Updated September 8, 20171package (8 oz) cream cheese, softened2tablespoons dried parsley1 1/2teaspoons garlic powder1 1/2teaspoons onion powder1/2teaspoon salt, plus more to taste1/2teaspoon black pepper1-4 tablespoons buttermilk (see tips)2large cucumbers, sliced into 2 dozen 1/4-inch thick rounds12cherry tomatoes, halvedFresh chives, for garnishHide Images1In a medium-size bowl, mix together the softened cream cheese, parsley, dill, garlic powder, onion powder, chives, salt and black pepper until well combined—you can do this with a hand mixer if it’s easier for you.
Leave the jarred stuff behind! This homemade tomato marinara sauce can be made in less time and with less effort than it would take for you to run to the store for store-bought marinara.MORE+LESS-1(6 oz) can tomato pasteSalt and pepper, to tasteHide Images1Heat the olive oil over medium heat in a medium saucepan.
Inspired by the classic Thai soup tom kha gai, this weeknight hack starts with a can of Progresso™ chicken noodle soup and finishes with homey and bright flavor in just 15 minutes. Squeeze a fresh lime on top, and get ready to take your taste buds on a journey.MORE+LESS-1teaspoon olive oil or vegetable oil1/2teaspoon finely chopped garlic1/2teaspoon finely chopped gingerroot1can (19 oz) Progresso™ traditional chicken noodle soup1/2cup unsweetened coconut milk (from 13.
The made-from-scratch carrot cake is a winner all on its own, but top it with the nutty browned butter-cream cheese frosting, and things really go next level. (We had you at “browned butter,” didn’t we?)MORE+LESS-Cake1 1/2cups Gold Medal™ all-purpose flour2teaspoons ground cinnamon1 1/2teaspoons baking powder1 1/4cups packed brown sugar1 1/2cups shredded peeled carrots (3 medium)Frosting12oz (1 1/2 packages) cream cheese, softened2 1/2cups powdered sugarHide Images1Heat oven to 350°F.
Cracker Barrel™ hash brown casserole is so creamy, so cheesy and so like the real thing, you never need to leave your house again for this restaurant favorite. With this ultra-versatile recipe, anything and everything goes—literally, we doubt you’ll have leftovers.MORE+LESS-2pounds frozen hash browns, thawed1can (10.
Prep 10minTotal20minServings4Not sure what to do with those leftover spaghetti noodles? If you haven’t fried your noodles in a rich tomato sauce and savory Parmesan cheese, then you’re seriously missing out. You know what they say, if it ain’t broke don’t fix it, fry it!MORE+LESS-ByTBSP KitchensUpdated May 7, 2018Ingredients3(6 ounce) cans tomato sauce8ounces of spaghetti noodlesStepsHide Images1Cook 8 oz of spaghetti noodles.
This rainbow swirled bread will bring a touch of fun to every meal.MORE+LESS-1cup milk plus 1 egg yolk (totaling 1 cup together)3cups Gold Medal™ unbleached all-purpose flour2 1/2tablespoons granulated sugar2 1/4teaspoons (1 packet) active dry yeast1 1/2tablespoons unsalted butter, softenedRed, yellow, green and blue food coloringHide Images1In a small, microwave-safe bowl, whisk milk and egg yolk together and microwave 30 seconds.
The name doesn’t lie! Our nod to the famous St. Waiting for these to cool completely before cutting them into pieces is one of the hardest things you’ll ever do—they smell amazing right out of the oven—but take one bite and you’ll know they& 39;re worth the wait. (Tip: for just the right amount of “gooey,” make sure to use a 9x9-inch pan and not an 8x8.
We think our copycat Japanese white sauce (or & 34;yum-yum& 34; sauce) tastes just like the one you& 39;ll find at Benihana Restaurants™. (Go ahead, put it on everything.)MORE+LESS-1tablespoon melted butter1/2teaspoon garlic powderHide Images1In a small bowl, thoroughly blend together all ingredients with a fork or whisk.
A quick and delicious salad thats full of peppers, pesto and orzo pasta.MORE+LESS-1/4cup yellow bell pepper, diced small1/4cup red bell pepper, diced small1/4cup orange bell pepper, diced small1medium shallot, diced small1/2cup pesto (use your favorite!)1/4cup grated Parmesan cheese1teaspoon red wine vinegar1/4teaspoon black pepperHide Images1Bring a pot of water to boil and season with a half tablespoon of sea salt.
Break out the breadsticks and get your pasta bowls ready, because this recipe tastes just like your favorite restaurant-style chicken alfredo. A big pot of creamy fettuccine—enough to serve the whole family—made for a smidgen of the price of one plate? Consider this recipe your new weeknight favorite.
A simple potato dish that& 39;s packed with flavor thanks to a few simple ingredients like Old El Paso Taco Seasoning Mix and ranch dressing!MORE+LESS-Updated March 8, 20172tablespoons Old El Paso™ taco seasoning mix1/2cup crumbled bacon (optional)Hide Images1Cube potatoes into 1/2 inch cubes. Preheat oven to 350°F.
Whether or not you grew up in the Midwest, this classic tater tot hotdish (otherwise known as a casserole to you non-Midwesterners) is a dinnertime favorite, no matter where you& 39;re from. A creamy mix of ground beef, green beans, tater tots and melted cheese, this retro tater tot hotdish recipe delivers hearty comfort food deliciousness.
These grilled brownies are perfect for & 34;Glamping!& 34;MORE+LESS-1box of Betty Crocker™ brownie mix (15.25 oz)Hide Images1Spray your cast iron skillet with cooking spray and set your grill to 325°F to 350°F.2While the grill is heating up, mix your brownie ingredients directly in the pan with a whisk, using a spatula to scrape the sides if necessary.
All of the Tex-Mex flavors of a beef taco skillet dish show up in this 30-minute dinner. Taco-seasoned ground beef, tomatoes, cheese and cilantro keep it classic while zucchini noodles add a genius way to sneak veggies into tonight’s dinner plans.MORE+LESS-Updated November 13, 20181lb ground beef (at least 90 lean)1teaspoon finely chopped garlic1tablespoon vegetable oil6cups fresh zucchini spirals, squeezed dry1can (14.
You& 39;ll think you& 39;ve died and gone to peanut butter heaven! Mix this up in minutes and put it on chocolate desserts for an extra-decadent (but extremely easy) upgrade.MORE+LESS-1/2cup creamy peanut butterHide Images1Combine powdered sugar, peanut butter and milk in a medium mixing bowl and beat with an electric hand mixer on low-to-medium speed until all ingredients are combined.
Hot dogs wrapped up in Crescent rolls, cooked over a campfire? Yes!MORE+LESS-Updated March 7, 2017Make withPillsbury Crescents1tube Pillsbury™ refrigerated crescent rollsKetchup and mustard, as desiredHide Images1On a flat surface, open the tube of crescent rolls and unroll dough. Separate into triangles along perforations.