​Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 2 kiwifruit, peeled, halved lengthwise and sliced
• 1 cup halved or quartered fresh strawberries
• 1 cup fresh or frozen blueberries SAVE $
• 1/2 cup apple jelly

Directions: 

• Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
• In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
• Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

EXPERT TIPS:
​

• Get creative with the fruit topping—you can casually arrange the fruit over the top of the cream cheese filling or arrange it in concentric rings to look like a fancy bakery tart.
• Like other refrigerated doughs, cookie dough is easier to work with when cold. This cookie crust is an easy do-ahead; bake it up, cool completely and store covered at room temperature for up to 1 day. Continue as directed in recipe.
• Stir 1 teaspoon grated fresh lemon zest into the cream cheese filling; the tart citrusy edge contrasts with its richness and plays well with the fruit.
• For easier cleanup and removal, we recommend lining the pan with cooking parchment paper. Cut 14-inch round from cooking parchment paper. Line 12-inch pizza pan with cooking parchment paper round, leaving some to hang over edge of pan. Hold the cooking parchment paper in place by adding a dab of shortening or softened butter on pan before placing the parchment. Do not spray or grease cooking parchment paper. Press dough 1/2 inch from edge of lined pan. Bake as directed on recipe.

This recipe and photo appear on Pillsbury.com.

​Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
• 6 eggs
• 8 tablespoons (1/2 cup) shredded Cheddar cheese (2 oz)
• 8 slices bacon

Directions: 

•  Heat oven to 375°F. Spray 8 muffin cups with cooking spray.
•  Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate dough into 8 triangles. Place 1 triangle in muffin cup; press in cup to cover bottom and around side. Use scissors to cut off excess dough; use to fill in any spaces to create a seamless muffin cup. Repeat with remaining triangles.
• In small bowl, beat 6 eggs with whisk. Add salt and pepper to taste. In large skillet, scramble eggs over medium-low heat, stirring constantly, until fluffy and just under done. Eggs should be shiny but not wet (they’ll finish cooking in the oven).
• Divide eggs evenly among dough-lined muffin cups. Top each with 1 tablespoon shredded Cheddar cheese.
• Bake about 10 minutes or until cups are golden brown and cheese is melted.
• Meanwhile, in another large skillet, cook 8 slices bacon over medium heat just until done but not crisp. Drain well on paper towels. While bacon is hot, fold it over like handle of basket. (Once bacon cools, it will become fragile and will not bend. It needs to cool in the rounded shape.)
• Remove baskets from oven, cool in pan a few minutes. Remove from pan to serving platter. Place bacon “handles” on baskets, pressing ends of bacon into edges of baskets so they stand up. Serve immediately.

This recipe is from Pillsbury.com by Dorothy Kern.

​INGREDIENTS:

• 2 cups all-purpose flour 
• 1 cup shredded Cheddar cheese
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ⅔ cup milk
• ⅓ cup butter
• 1 large egg
• 2 tablespoons melted butter

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
2. Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
3. Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
4. Drop batter by tablespoonfuls onto the prepared baking sheet.
5. Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

NOTE: 
​You can add about 1 teaspoon of garlic powder and/or 2 teaspoons dried parsley to the melted butter to then brush on top of the biscuits.

This recipe was first published on allrecipes.com by cookingmaniac. 

Ingredients:
​

• 3 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs
• 1 medium white onion, finely diced
• 4 garlic cloves, minced
• Kosher salt
• 1 sprig thyme
• 1 sprig rosemary
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 cups celery sticks, medium diced
• 1/4 cup all-purpose flour
• 1 (32-ounce) box low-sodium chicken stock (or homemade)
• 1 pound Yukon gold potatoes, halved
• 1/2 teaspoon freshly ground black pepper
• Flat-leaf parsley, chopped, for garnish

​Directions

1. In a heavy-bottomed pot, heat the olive oil over medium high heat. Add chicken thighs and sear until brown, about 3 minutes on each side. Transfer to a chopping board and cut the thighs into halves. Set aside.
2. To the same pot, still over medium heat, add the onion and garlic and cook until translucent and soft, about 3 minutes. Season with salt, add the thyme and rosemary, and cook until fragrant, about 2 minutes. Add the carrots and celery and cook until translucent, about 8 minutes.
3. Add the flour and cook, stirring constantly, for 3 minutes, until all the vegetables are coated and the raw taste has cooked off. Slowly pour in the chicken stock, stirring to break up any lumps of flour.
4. Add the chicken potatoes, and pepper. Bring to a boil, then reduce the heat. Simmer for 20 minutes until the chicken and potatoes are fully cooked and the liquid has slightly thickened. Taste and adjust the seasoning if needed. Discard thyme and rosemary sprigs.
5. Ladle into bowls, garnish with parsley, and serve immediately.

Recipe by Rachel Gurjar, food52.com.

Ingredients:

• ​ 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
•  36 vanilla creme-filled chocolate sandwich cookies, finely crushed
•  3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
•  1 tsp. black decorating gel
•  2 tsp. orange decorating icing

Directions:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Decorate with remaining ingredients to resemble snowmen.
• Refrigerate 1 hour or until firm.

Helpful tips:

• How to Melt Chocolate

Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
 

• How to Easily Dip Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
recipe and photo courtesy of myfoodandfamily.com

​Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
• 8 Oreo creme-filled chocolate sandwich cookies
• 1/4 cup of miniature semisweet chocolate chips

Directions:

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• 2 Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each triangle. Fold dough up and over cookie to cover completely; pinch seams to seal tightly. Place on cookie sheet. Sprinkle tops with chocolate chips.
• Bake about 12 minutes or until puffy and light golden brown.
  

​Recipe by Amy Erickson on Pillsbury.com.

​Ingredients

• 5 cups sweetened whipped cream
• 11 large rectangular graham crackers
• 3 cups strawberry, chopped

​Directions:
​

1. Spread a thin layer of whipped cream in a square glass baking dish.
2. Layer graham crackers on top, then cover with a layer of whipped cream.
3. Sprinkle ⅓ of the strawberries on top, then layer with cream again.
4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
5. Refrigerate for at least 3 hours.
6. Enjoy!

Recipe from Camille Bergerson, tasty.co

Here is a fried ice cream recipe without actually frying it! Instead, you can coat ice cream in buttery, crunchy corn flakes that gets toasted separately so they taste fried without the drama. 

If you DO want to try frying ice cream here’s how to do it: 

Scoop ice cream onto a baking sheet and freeze for 1 hour. Place 3 large egg whites in a bowl and beat with a fork until frothy. Place corn flakes, cinnamon, and sugar in another bowl. 

Roll ice cream in egg whites and then in corn flakes, pressing to coat. Place back on baking sheet and freeze for 4 hours or until completely solid. 

Heat a large pot of canola oil to 375°. Working one at a time, fry ice cream for 20 seconds. Top and serve immediately! 

INGREDIENTS

• 1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
• 1 1/2 tbsp. butter
• 1 1/4 c. corn cereal, crushed
• 1/2 tsp. ground cinnamon
• 2 tsp. granulated sugar
• Whipped cream, for garnish
• Sprinkles, for garnish
• 4 maraschino cherries, for garnish

DIRECTIONS

1. Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
2. In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
3. Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

Recipe courtesy of Delish.com, by Lena Abraham.