Chocolate Cream Pie

Ingredients

• 1 (9 inch) refrigerated pie crust, baked
• 3 egg yolks
• 1 ½ cups white sugar
• 4 tablespoons cornstarch
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 3/4 cups milk
• 1/4 cup Bailey's Irish Cream
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup frozen whipped topping, thawed

Directions

1. In a large mixing bowl, beat together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and Bailey's then stir gently.
2. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until boiling (15-25 minutes).
3. Remove from heat.
4. Stir in butter and vanilla extract.
5. Cool slightly, then pour mixture into pie crust.
6. Chill overnight before serving. Garnish with whipped topping.

Notes
- Pour into four ramekins instead of pie shell for chocolate pots.

Source
https://www.allrecipes.com/recipe/15756/chocolate-cream-pie-ii/

Pepper Jelly-Cream Cheese Bites

Ingredients

• 1 can (8 oz) refrigerated crescent dinner rolls
• 4 oz (half of 8-oz package) cream cheese
• 2 tablespoons hot pepper jelly

Directions

1. Heat oven to 375°F. Spray 24 mini muffin cups with baking spray.
2. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
3. Press 1 dough square into each miniature muffin cup.
4. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
5. Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan.
6. Spoon 1/4 teaspoon jelly on top of each cup to serve.

Notes
- To easily cut cream cheese, freeze the block for 15 minutes until slightly firm, then cut into cubes

- For clean cuts, run a knife under hot water and dry with a paper towel between cuts.

- Swap the hot pepper jelly for bacon jam or another savory or sweet jam of your choice. For best results, serve bites warm or at room temperature.

Source
https://www.pillsbury.com/recipes/3-ingredient-pepper-jelly-cream-cheese-bites/9fbf8fe1-a7c5-4a8e-827d-7b4e6dee81c7

Thanksgiving Cranberry Sauce

Ingredients

• 1 cup water OR orange juice
• 1 cup white sugar
• ¼ teaspoon table salt
• 12 ounces (1 bag) cranberries, picked through for stems/spoiled berries and rinsed

Directions

1. Bring water (OR orange juice), sugar, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar.
2. Stir in cranberries; return to boil.
3. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
4. Cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Notes
- The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
- Take this to the next level by adding orange zest or cinnamon!

Source
https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce

Cheesy Southwest Chicken and Rice Casserole

Ingredients

• 1 cup uncooked long-grain white rice or wild rice
• 1/2 can (15 oz) black beans, drained, rinsed
• 1/2 can (15 oz) red kidney beans, drained, rinsed
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup chicken or veggie broth (from 32-oz carton)
• 1 package boneless skinless chicken thighs OR boneless skinless chicken breasts
• 1 can (19 oz) red enchilada sauce
• 1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Layer rice, black beans, chili powder, garlic powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
4. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
5. Stir rice and beans around the pieces of chicken.
6. Sprinkle cheese over chicken. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Notes
- Serve with romaine + red onion + corn + lemon juice and sour cream
- Try using 1 can (19 oz) green chile enchilada sauce for a flavor twist.
- Jazz it up with a squeeze of lime, a sprinkle of fresh cilantro, diced avocado and taco sauce.

Source
https://www.pillsbury.com/recipes/cheesy-southwest-chicken-and-rice-casserole/648fbf0d-61d6-4403-8abc-26591602c57d

Easy Pork Tenderloin and Squash Sheet-Pan Dinner

Ingredients

• 2 pork tenderloins (1 to 1 1/4 lb)
• 1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
• 1 medium sweet onion, cut into 1/2-inch wedges
• 1 large apple, unpeeled, cut into 12 wedges
• Dijon mustard
• Maple syrup
• Salt & pepper to taste

Directions

1. Heat oven to 450°F. Line 15x10x1-inch pan with foil.
2. In small bowl, mix rosemary, dijon, maple syrup, salt and pepper.
3. Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture. 3 In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork. 4 Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.

Notes

Source
https://www.pillsbury.com/recipes/easy-pork-and-squash-sheet-pan-dinner/b4ec18bd-2166-4a86-bd4d-856b0b3d49b1

Slow-Cooker Pumpkin Chili

Ingredients

• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (15 oz) cannellini beans, drained, rinsed
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 can (4.5 oz) chopped green chiles
• 1 1/2 cups vegetable broth (from 32-oz carton)
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt

Directions

1. Spray 5-quart slow cooker with cooking spray.
2. Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

Notes
- Top with shredded Cheddar cheese, chopped green onions, sour cream or pepita seeds.

Source
https://www.pillsbury.com/recipes/slow-cooker-pumpkin-chili/baa6eba5-d3f7-4acc-8749-3e5963106a7e

Almost Marzetti's Slaw Dressing

Ingredients

• 2 cups mayonnaise
• 2⁄3 cup sugar
• 1⁄4 cup vinegar
• 2 tablespoons yellow mustard
• cabbage
• carrot
• salt

Directions

1. Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
2. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.)
3. Cover and chill. Refrigerate unused portion of dressing for later use.

Source
https://www.food.com/recipe/almost-marzettis-slaw-dressing-29842