Bite-Size Boo Bugs with Bug-Catching Dip

October20th

Along with a big pot of chili for the adults, this is what I plan to make for the kids on Halloween this year.

INGREDIENTS
1 can (11-oz) Pillsbury® refrigerated breadsticks
24 cocktail-size smoked link sausages (from 14-oz package)
3/4 cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
Ketchup, barbecue sauce and/or mustard for decorating
Dip
1 cup ranch dressing (from 16-oz bottle)
1 tablespoon ketchup

DIRECTIONS
1 Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.

2 Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.

3 Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.

4 Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate “bugs” with dots or stripes of ketchup.

5 Spread dressing in 9-inch glass pie plate or on dinner plate. Spoon ketchup into small resealable food-storage plastic bag. Seal bag and cut tiny hole in bottom corner. Squeeze bag to draw a coil of ketchup over ranch dressing. Drag toothpick through coil from center out, creating a web. Serve dip with “bugs.”

- Pillsbury.com

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Impossibly Easy French Apple Dessert Squares

September30th

Streusel
1 cup Original Bisquick® mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
3/4 cup chopped nuts

Fruit Mixture
6 cups sliced peeled tart apples (6 medium)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup Original Bisquick® mix
1 cup granulated sugar
1 cup milk
2 tablespoons butter or margarine, melted
4 eggs, beaten

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.

In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.

Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

Thanks, BettyCrocker.com!

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How to Make REAL Strawberry Shortcake

September18th

Strawberry Shortcake has to be one of my most favorite desserts. Its light, fruity, and cold enough to cool you down or just right to warm your heart! There’s a common mistake that people make when creating this delicious treat.

And that is using angel food cake!

Yes, I said it! There is a BETTER way to make Strawberry Shortcake than by using angel food cake!

What is it?

COUNTRY STYLE BISCUITS!

While you mash up your strawberries, throw some Pillsbury Dough Boy COUNTRY style biscuits in the oven. When done, cover them with your strawberries and whipped cream. Eat while warm.

You’re going to thank me for this! Enjoy!

By Ashley LeMieux, the founder of The Shine Project. Ashley enjoys spending time in the kitchen, hanging out with her hubby and helping those less fortunate. Ashley also enjoys freelance writing for My Baby Clothes dot com. Fall is just around the corner and you can find the trendiest baby clothes, unique tutus and beautiful baby headbands you have ever laid your eyes on!

Filed Under: Guest Entries, Recipes

Oatmeal Cranberry White Chocolate Chunk Cookies

September2nd

Ingredients:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Credit, Oceanspray.com

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Frito-Lay Mango Salsa Chutney, Recipe & Review

May25th

I have a real weakness for Mango Salsa! So, when I recently received a box of goodies from Frito-Lay this Mango Salsa Chutney was the first recipe I tried.

Ingredients:

2 mangoes
1 onion
1 jalapeño, finely chopped
1 handful cilantro
Juice of one or two limes
1/4 jar TOSTITOS® Salsa

Instructions:

Chop all ingredients into similar-size pieces (except jalapeños, which should be finely chopped). Mix together in large bowl. Serve immediately with TOSTITOS® Hint of Lime flavored Tortilla Chips.

This recipe was a big hit with my family. Filled with the smooth sweetness of mango and yet plenty of kick! This chutney is bursting with flavor. We also really enjoyed the TOSTITOS® Hint of Lime flavored Tortilla Chips. They really added a nice flavor to the Mango Salsa Chutney. I’m already looking forward to using these chips with future dip recipes. Like the new Dip Creations Dip Mixes from Frito-Lay.


Five Dollar Shake is a proud Frito-Lay Fan! Free product was received the purpose of writing this blog post. No type of monetary compensation was received.

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Easy Crescent Layer Bars

May18th

INGREDIENTS:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)

DIRECTIONS:
Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13×9-inch pan.

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour.

Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Photo and recipe credit www.pillsbury.com

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