Crescent Heart-Topped Lasagna
Flaky garlic bread hearts bake right on top of this lasagna-style casserole for a special all-in-one meal that will satisfy the heartiest of appetites.
Prep Time: 35 Min
Total Time: 1 Hr 10 Min
Makes: 6 servings
1 pound lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 jar (28 ounces) tomato pasta sauce
1 1/2 cups water
3 cups uncooked mini lasagna (mafalda) noodles (6 ounces)
1 cup part-skim ricotta cheese
1 box (9 ounces) Green Giant frozen cut broccoli, slightly thawed
1 cup shredded Italian cheese blend (4 ounces)
1/4 cup grated Parmesan cheese
1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls or
1 can (8 ounces) Pillsbury Crescent Creations refrigerated flaky dough sheet
1 tablespoon butter or margarine, melted
1/4 to 1/2 teaspoon garlic powder
1. Heat oven to 375 degrees F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is browned and thoroughly cooked. Add tomato pasta sauce and water; mix well. Heat to boiling. Add noodles; return to boiling. Reduce heat to medium; cover and cook 12 to 15 minutes, stirring occasionally, until noodles are tender.
2. Meanwhile, in medium bowl mix ricotta cheese and broccoli.
3. Spoon about half of beef mixture into ungreased 12x8-inch (2-quart) glass baking dish. Spoon and slightly spread ricotta cheese mixture over top. Sprinkle with Italian cheese blend and Parmesan cheese. Top with remaining beef mixture.
4. If using crescent rolls: Unroll dough; separate dough into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
5. Form 2 stacked rectangles by placing 1 rectangle on top of another. Starting with both short sides of each rectangle, roll up sides so rolls meet in center. Cut each roll into 6 slices. Pinch bottom edge of each slice to form heart shape. Place over warm beef mixture. Brush hearts with butter; sprinkle with garlic powder.
6. Bake 30 to 35 minutes or until hearts are deep golden brown.
Valentine Chex Mix
Red, white and pink make a lovely Chex mix, especially when it's ready in just 30 minutes!
Prep Time: 10 min
Start to Finish: 25 min
Makes: 22 servings
9 cups Rice Chex cereal
1 cup white vanilla baking chips
1/2 cup peanut butter
1/4 cup butter or margarine
3/4 cup powdered sugar
1/2 cup red, white and pink candy-coated chocolate candies
1/4 cup red or pink jimmies sprinkles
1. In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
3. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
4. In serving bowl, mix both cereal mixtures. Store in airtight container.
1(10-ounce) jar maraschino cherries, drained
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid pina colada mix
1 (8-ounce) can crushed pineapple drained
1. Reserve 12 cherries; chop remaining cherries and set aside. Line 12 muffin tins with cupcake liners. Place 1 whole cherry in the center of each liner. Cover cherries with equal portions of coconut.
2. Prepare cheesecake mix according to package directions, substituting 1/4 cup pina colada mix for 1/2 cup milk. Fold in chopped cherries. Spoon cheesecake evenly over coconut. Top with drained pineapple.
3. Prepare crust that comes with mix according to package directions. Sprinkle equal portions of crust mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving. To serve, unmold on serving plates with crust on bottom. remove cupcake liners.
Makes 12 servings.
To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.
Shrimp-in-Love
Prep Time: 10 min
Total Time: 25 min
Makes: 2 servings
4 ounces linguine, uncooked
1 cup cleaned medium fresh shrimp
2 medium tomatoes, chopped (about 1 cup)
1/2 cup PHILADELPHIA Cream Cheese Spread
1 1/2 cups torn cleaned spinach
COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.
Tips To Double:
For 4 servings, prepare as directed using 1 tub (8 ounces) PHILADELPHIA Cream Cheese Spread and doubling all other ingredients.
Big Valentine Cookie
Show your sweetheart how big your heart is with this edible valentine. Icing and sugar sprinkles add the finishing touch.
Preparation Time: 10 Min's
Cooking Time: 22 Min's
Cooling Time: 30 Min's cooling
Servings: 12 servings
1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
Frosting, decorator icing, sugar sprinkles, candies and/or melted chocolate (optional)
PREHEAT oven to 325 degrees F. Grease large baking sheet.
PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form an 8- to 9-inch heart shape.
BAKE for 22 to 25 minutes or until light golden brown. Cool on baking sheet for 2 minutes; carefully loosen cookie with spatula. Cool completely on baking sheet on wire rack.
DECORATE as desired.
Chocolate-Dipped Heart Cookies
Say "I love you" on Valentine's Day or anytime with a simple Create 'n Bake™ cookie dipped in luscious chocolate.
Prep Time: 1 Hr
Total Time: 1 Hr
Makes: 2 dozen cookies
1 roll (16.5 ounces) Pillsbury® refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar
1. Heat oven to 350 degrees F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.
3. 7 to 9 minutes bake or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.
Recipes source of Recipe Goldmine
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