PB & J Waffle Sandwiches

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 1
can (16.3 oz) Pillsbury™ Grands!™ Flaky
Layers refrigerated
Original biscuits
1/2
cup peanut butter
1/4
cup grape jelly
1
tablespoon powdered sugar
1
cup fresh fruit (such as strawberries, peach slices, grapes)

Steps

© 2017 ®/TM General Mills All Rights Reserved.  

 1. Use Belgian or regular waffle maker.

Separate dough into 8 biscuits; press or roll each into 4-inch round.

  • 2
    Depending on size of waffle maker, place 2 to 4 biscuit rounds at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1 to 2 minutes.
  • 3
    Spread peanut butter evenly on 4 of the hot waffles; spread jelly on remaining 4 waffles. Place jelly-spread waffles, jelly down, on peanut butter-spread waffles. Cut sandwiches in half; place on individual plates. Sprinkle with powdered sugar; garnish with fruit.
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Parmesan Chicken Mini Pies

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Ingredients

1
can (8 oz) Pillsbury™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
12
Tyson® frozen popcorn chicken pieces
1 1/4
cup tomato pasta sauce
3/4
cup shredded Parmesan cheese

Steps

  • 1
    Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
  • 2
    Remove dough from can; press to 8×18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
  • 3
    Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden
    © 2017 ®/TM General Mills All Rights Reserved

Bacon and Broccoli Mac and Cheese

Ingredients

  • 3 cups broccoli florets
  • 8 ounces uncooked rigatoni
  • 1 tablespoon butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/4 cups 2% reduced-fat milk
  • 2 ounces reduced-fat processed American cheese, cut into pieces
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices center-cut bacon, cooked and crumbled
  • 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed

How to Make It

Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

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Summer Tomato Pie

 1014136 (1)
Recipe By:Elizabeth
“This is a simple but delicious side dish. It could also be a main course for a vegetarian. It’s great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.”

Ingredients

  • 1 recipe pastry for a single 9-inch pie crust
  • 3 tomatoes, thinly sliced
  • 2 teaspoons salt
  • 3 cloves garlic, minced

 

  • 1/4 cup chopped fresh basil
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup mayonnaise

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

 

Perfect Pot Roast

Ingredients

Total:
4 hr 30 min
Prep:
15 min
Cook:
4 hr 15 min
Yield:
6 servings
Level:
Easy

 

 

 

Salt and freshly ground black pepper

  • One 3- to 5-pound chuck roast
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 1 cup red wine, optional
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • Directions

    Preheat the oven to 275 degrees F.

    Generously salt and pepper the chuck roast.

    Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

    Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

    If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

    With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

    Add in the onions and the carrots, along with the fresh herbs.

    Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.