Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Stuffed Crescent Cornucopias Appetizers Recipe
a General Mills Recipe

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INGREDIENTS:

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4 precooked breakfast sausage links, chopped
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup coarsely chopped sweetened dried cranberries
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 egg, slightly beaten
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.

2:  Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.

3:  Fold corner of dough over filling to make small cone to surround filling; press edge to seal.

4:  Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.

5:  Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.

6:  Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.

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Darlene’s Tips:  You can stuff the crescents with pretty much anything you want!  Just make sure any meat you use is cooked (or use deli meats). You could maybe even stuff with pie filling?  Not sure if that would just spill over and make a mess.  Maybe some drained canned fruit?  Experiment!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Pumpkin Pie Cookies Recipe
a General Mills Recipe

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INGREDIENTS:

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1 pouch (17.5 oz) Betty Crocker sugar cookie mix
Butter and egg called for on cookie mix pouch for Drop Cookies
1 box (3.4 oz) Jell-O vanilla-flavor instant pudding & pie filling mix
2 teaspoons pumpkin pie spice
2 1/3 cups Betty Crocker Rich & Creamy vanilla frosting (from two 16-oz containers)
1 teaspoon Betty Crocker orange gel food color
1 teaspoon unsweetened baking cocoa
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Line 13×9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.

2:  In large bowl, mix cookie mix, softened butter, egg, dry pudding mix and pumpkin pie spice with spoon or hands until dough forms. Press dough in bottom of pan.  Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.

3:  Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has a 2-inch wide base. Set aside end pieces for snacking.

4:  In small microwavable bowl, place 1 1/4 cups frosting. Stir in orange food color and 1/4 teaspoon of the cocoa until blended. Spoon 1/2 cup orange-tinted frosting into decorating bag fitted with small round piping tip. Pipe a border on outside edge of each triangle. Let stand 15 minutes to set border.

5:  Microwave remaining orange-tinted frosting uncovered on High 10 to 30 seconds or until thin enough to pour and spread (also known as flooding). Place about 1 teaspoon warmed frosting in center of each triangle. Using back of measuring teaspoon, carefully push and spread to glaze top of bar. Repeat with each triangle. Rewarm frosting in microwave to maintain glazing consistency if needed. Let stand 10 minutes to set glaze.

6:  In another small bowl, place 3/4 cup frosting; stir in remaining 3/4 teaspoon cocoa. Spoon cocoa frosting into another decorating bag fitted with small star piping tip. Pipe 5 to 6 small stars at short edge of each triangle.

7:  Clean same star piping tip used in above step, and place into another decorating bag. Spoon remaining 1/3 cup vanilla frosting into decorating bag. Pipe small rosette in center of each bar. (Use photo as guide.)

8:  Store covered in single layer in airtight container at room temperature.

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Darlene’s Tips:  They are making this way too complicated!  Just cut the cookies into triangles and frost them with orange frosting any way you want using the image as a guide. Then you can use chocolate frosting if you want for the outer crust. Geez…. but I do like the melt and pour “flooding” method. Gives a nice, shiny finish which looks more like an actual pumkin pie.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Halloween Muddy Buddies Snack Mix Recipe
a General Mills Recipe

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INGREDIENTS:

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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/2 cup peanut butter
1 cup candy corn
1/2 cup chocolate chips
1/4 cup vanilla ready-to-spread frosting
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch-thick slices; arrange in pan. With floured fingers, press slices to form crust.

2:  Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.

3:  Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle candy corn and chocolate chips evenly over top.

4:  In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.

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Darlene’s Tips:  You can add any other ingredients that you want. M&M or Reese’s candies would be great! Peanut butter morsels would be good too!  If you don’t want peanut butter, you could spread with Nutella or any frosting. Have fun with it!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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