Puffs:

1/4 cup sugar
2 TBs all purpose flour
1 tsp cinammon
2 (8 oz) cans refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup margarine or butter (melted)

Glaze:

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tsps milk
1/4 cup chopped nuts, if desired

Heat oven to 375 degrees.

In small bowl combine sugar, flour and cinnamon. Separate dough into 16 triangles.Dip 1 marshmallow in margarine, roll in sugar mixture.

Crust:

1 pouch Betty Crocke roatmeal cookie mix, 1 lb, 1.5 oz
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling:

2 pkg. Cream cheese, softened, 8 oz each
1 cup sugar
1 cup canned pumpkin (NOT pumpkin pie mix)
2 Tblsp. Flour
1 Tblsp. Pumpkin pie spice
2 Tblsp. Whipping cream
2 eggs

Toppings:
1/3 cup chocolate topping
1/3 cup caramel topping

Heat oven to 350.

Base
3/4 cup powdered sugar
3/4 cup margarine or butter, softened
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups all purpose or unbleached flour

Filling
21 caramels, unwrapped
3 tablespoons whipping cream
3 tablespoons margarine or butter
3/4 cup powdered sugar
3/4 cup chopped pecans

Glaze
1/3 cup semisweet chocolate chips
1 tablespoon whipping cream
2 teaspoons margarine or butter
3 tablespoons powdered sugar
1 teaspoon vanilla
40 pecan halves (1/2 cup), if desired

1 [15 oz.] pkg. Pillsbury Refrigerated Pie Crusts

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3cup flour
1/2 tsp.salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup of milk
2 1/2 to 3 cups shredded,cooked chicken or turkey
2 cups Green Giant Frozen Mixed Vegetables,thawed

Heat oven to 425*F.
Prepare pie crusts as directed on pkg. for 2 crust pie using 9" pie pan.
In a medium saucepan, melt margarine over medium heat.Add onion cook 2 minutes or until tender.

Stir in flour,salt and pepper until well blended.

1 package (18.25 oz) butter-flavored cake mix
1/3 cup vegetable oil
2 eggs
1 package (12 ounces) semi-sweet chocolate chips
1 cup white baking chips
3 chocolate-covered toffee candy bars (1.4 ounces each), cut into pieces
1/2 cup (1 stick) butter
32 caramels, unwrapped
1 can (14 ounces) sweetened condensed milk

Preheat the oven to 350 degrees F.

In a large bowl, combine the cake mix, oil, and eggs; blend well. Stir in the chocolate and white baking chips and the candy bar pieces. (The mixture will be thick.)

1box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 teaspoon almond extract, if desired
1can (21 oz) cherry pie filling
2containers (4 oz each) vanilla pudding
1container (1 lb) creamy chocolate frosting

1Heat oven to 350°F (325°F for dark or nonstick pans).

Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract.
Cool in pans 10 minutes; remove from pans to cooling racks.
Cool completely, about 30 minutes.

1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3cup chocolate-hazelnut spread
24raspberries
2tablespoons dark chocolate chips
1egg, beaten
1tablespoon powdered sugar

Heat oven to 375°F.
Line large cookie sheet with cooking parchment paper.
Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan.

Bake 28 to 33 minutes or until golden brown.

1 cup firmly packed brown sugar
3 tablespoons margarine or butter, softened
1/3 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup white vanilla chips

Heat oven to 375°F.

Spray 8-inch square pan with nonstick cooking spray. In medium bowl, combine brown sugar and margarine; beat well. Add egg product and vanilla; blend well. Add flour and baking powder; stir just until dry ingredients are moistened.
Spread in sprayed pan. Sprinkle evenly with chips.

2 Tbsp Margarine
3 Tbsp All-Purpose Flour
2 Tsp Instant Chicken Bouillon
2 C . Milk
1/2 C. Mayonnaise
1 Tbsp Dijon Mustard
16 Oz Fresh Broccoli Flowerets -- Blanched 3 Minutes
3 C. Cooked Chicken
1/2 C. Shredded Cheddar Cheese
1/3 C. Corn Flake Crumbs
1 Tbsp Margarine
Heat oven to 350. Malt 2 tablespoons margarine in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly with whisk. Stir in mayo and mustard until well blended.

Crust
1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired

In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons drained finely chopped marinated sun-dried tomatoes (from 8-oz jar)
1 package (2/3 oz) fresh basil leaves (30 to 35 leaves)
1/2 cup shredded Havarti cheese (2 oz)

Directions
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.

Sprinkle sun-dried tomatoes over each rectangle, spreading evenly. Sprinkle each with basil and cheese.

1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
8 slices American cheese
8 oz thinly sliced deli ham
1 egg
1 teaspoon water

Heat oven to 375°F. Press 4 biscuits into 5-inch rounds on ungreased large cookie sheet.
Top each with 2 slices cheese and 2 ounces ham.

Press remaining 4 biscuits into 6-inch rounds; place over ham. Press edges with fork to seal. Beat egg and water with fork; brush over biscuits.

Bake 13 to 18 minutes or until golden brown. Cut each in half. Serve warm.

NUTRITION INFORMATION:

3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper.
Place in crust. Top with other crust; seal. Use egg wash and then make slits.
Bake at 350 degrees for 40 minutes.
Do not put on cookie sheet.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup whipping (heavy) cream Sweetened whipped cream, if desired

Directions:
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Ingredients
1/2 cup butter or margarine
1 package PILLSBURY Cranberry Quick Bread
2 tablespoons grated orange peel
2 cans (29-oz.) peach slices in light syrup, drained,reserving 1 cup liquid
1 egg
1/3 cup sweetened dried cranberries
1/3 cup sugar

Procedure
Heat oven to 375F. Place butter in ungreased 13x9-inch pan.
Place in oven until butter is melted. Remove from oven.

Ingredients
6 boneless skinless chicken breast halves
1/2 teaspoon seasoned salt
3/4 teaspoon paprika
3/4 teaspoon garlic-pepper blend
1 (12-oz.) jar home-style chicken gravy
2 tablespoons fat-free half-and-half or milk
1 tablespoon Worcestershire sauce

Procedure
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle chicken with seasoned salt, paprika and garlic-pepper blend; add to skillet. Cook 4 to 6 minutes or until browned on both sides.