Eggs Benedict Biscuit Cups with Bloody Mary Shooters

Start your weekend morning off right with this easy recipe complete with a Bloody Mary shooter!

Eggs Benedict Biscuit Cups

• 1 package (1.25 ounce) hollandaise sauce mix
• 1 can (16.3 ounce) Pillsbury® Grands! refrigerated buttermilk biscuits
• 1 package (6 ounce) Canadian bacon slices or cooked ham, cut into fourths
• 1 plum (Roma) tomato, cut into 8 thin slices
• 8 eggs
• 2 teaspoons chopped fresh chives
• Salt and pepper, if desired

 Bloody Mary Shooters

• 1 cup bold and spicy Bloody Mary mix
• ¼ cup vodka

1. Heat oven to 350°F. Make hollandaise sauce as directed on package.
2. Meanwhile, spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
3. Bake 25 to 30 minutes or until muffin edges turn golden brown.
4. Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
5. Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with ¼ teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
6. Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.

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Chicken Alfredo Biscuit Casserole

• 1 tablespoon butter
• 2 cups sliced fresh mushrooms
• ½ cup chopped onion
• 1 jar (16 oz) Alfredo pasta sauce
• ¼ cup milk
• 2 cups chopped cooked chicken
• 2 cups Green Giant® SELECT® frozen broccoli florets, thawed
• ¼ teaspoon dried basil leaves
• 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
• 1 tablespoon butter, melted
• tablespoon grated Parmesan cheese

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.

To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.

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Chocolate-Peanut Butter Pie with Bacon

Bacon adds a twist to this chocolate and peanut butter pie that’s made using Pillsbury® pie crust

State Fair Pie Contest Winner

Milwaukee, Wisconsin

State Fair Pie Competition 2011

Crust

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 egg, beaten

Bacon

• 6 slices bacon

Chocolate Sauce

• 1 can (12 ounce) evaporated milk
• 1 bag (12 ounce) semisweet chocolate chips (2 cups)
• ½ cup sugar
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla

Cream Cheese-Peanut Butter Filling

• 1 package (8 ounce) cream cheese, softened
• 1 cup creamy peanut butter
• ½ cup sugar
• 1 container (8 ounce) frozen whipped topping, thawed
• 1 large banana

1. Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
2. Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15-inch-by-1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
3. Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
4. In large bowl, beat cream cheese, peanut butter and ½ cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
5. Spread ½ cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.

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Mini Apps

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 64 toothpicks

Smoked Salmon with Dill

• Dab cream cheese
• Thin slice smoked salmon, cut into quarters
• Fresh dill weed sprig

Shrimp and Cucumber

• Very thin slice English cucumber, cut in half, folded
• Fresh dill weed sprig
• Small cooked shrimp, tail shell removed

Caprese

• Slice small fresh mozzarella ball or string cheese
• Half grape tomato
• Tiny basil leaf or fresh basil leaf strip

Antipasto

• Half slice hard salami, folded into thirds
• Slice sweet banana pepper (from a jar)
• Kalamata or black olive

Dried Fig and Mascarpone

• Dried fig, cut in half lengthwise
• Mascarpone cheese star (using softened cheese)
• Grated orange peel

Roast Beef Roll-Ups

• Rare roast beef slice (spread with below)
• Garden vegetable cream cheese spread
• Fresh parsley sprig or tiny dill pickle slice

Cheese and Pimiento Olive

• Swiss cheese cube
• Half pimiento-stuffed green olive

Turkey Club

• Lettuce
• Crisply cooked bacon
• Turkey breast slice, rolled up, sliced
• Grape tomato slice

 

1. Heat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal.
2. Starting with long side of 1 rectangle, roll dough tightly into 6¼-inch roll; press seam to seal. Repeat with remaining dough rectangles.
3. Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about ½ inch apart. Place remaining 32 slices on second ungreased large cookie sheet.
4. Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown.
5. Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you’d like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.

 

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Cheesy Chicken Enchilada Soup

Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.

• 2 cans (10¾ ounces each) condensed 98% fat-free cream of chicken soup with 30% less sodium
• 1 can (10 ounces) Old El Paso enchilada sauce
• 2 cups milk
• 1 cup shredded reduced-fat Cheddar cheese (4 oz)
• 1 package (9 ounces) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
• ¾ cup crushed tortilla chips

1. In 3-quart saucepan, mix all ingredients except tortilla chips.
2. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.

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Carrot-Cake Sandwich Cookies

Treat your family with these carrot sandwich cookies made using Pillsbury Ready to Bake! oatmeal raisin cookies and filled with cream cheese-pineapple mixture – perfect for dessert.

• 2 packages (16 oz) Pillsbury Ready to Bake! refrigerated oatmeal raisin cookies (24 cookies)
• ⅓ cup all-purpose flour
• 1 cup shredded carrots

Filling

• 1 container (12 oz) cream cheese whipped ready-to-spread frosting
• 1 can (8 oz) crushed pineapple, well drained

1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2. In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets.
3. Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4. In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.

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Lemon Curd Jumbo Pie Cupcakes

Treat your guests with these lemon flavored pie cupcakes made using Pillsbury pie crusts .

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 box lemon cake mix with pudding
• Water, vegetable oil and eggs called for on cake mix box
• ½ cup lemon curd
• 1 container vanilla whipped ready-to-spread frosting

1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Divide lemon curd evenly among pastry-lined muffin cups. Top with cake batter, dividing evenly among muffin cups.
3. Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.

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Chocolate-Coconut Jumbo Pie Cupcakes

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1 box chocolate fudge cake mix with pudding
• Water, vegetable oil and eggs called for on cake mix box
• ¾ cup semisweet chocolate chips
• ½ cup shredded coconut
• 1 container vanilla whipped ready-to-spread frosting

1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4¾-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
3. Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.

 

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Apple Spice Jumbo Pie Cupcakes

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1 box spice cake mix with pudding
• Water, vegetable oil and eggs called for on cake mix box
• ½ cup apple pie filling (from 21-oz can)

1 container cream cheese creamy ready-to-spread frosting

1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4¾-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Divide apple pie filling evenly among pastry-lined muffin cups. Top with cake batter, dividing evenly among muffin cups.
3. Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.

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Cinnamon-Apple Crostata

This European-style tart is easy when you shape it on a cookie sheet. You’ll love this cinnamon treat warm from the oven.:

Crust

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

Filling

• ½ cup sugar
• 4 teaspoons cornstarch
• 2 teaspoons ground cinnamon
• 4 cups thinly sliced, peeled cooking apples (4 medium)
• 1 teaspoon sugar
• 2 tablespoons chopped pecans or walnuts

Topping

• Whipped cream, if desired

1.  Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix ½ cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
3. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

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