Prep 15minTotal15minServings4Peaches are soaked in a super quick dulce de sauce made from non-fat sweetened condensed milk and dusted with Cinnamon Burst Cheerios™ crumbs!MORE+LESS-ByTBSP SusanUpdated May 23, 2017Ingredients1can ( 14 oz.) non-fat sweetened condensed milk1bag (10 oz.) Cascadian Farm™ frozen organic sliced peaches, thawed1cup Cinnamon Burst Cheerios™ cerealWhipped non-fat topping for garnishStepsHide Images1Pour non-fat sweetened condensed milk into a microwave-safe bowl or pitcher.
Category Latest recipes
This creamy lobster dish is decadent and oh-so-good.MORE+LESS-1/2tsp sweet Hungarian paprikaFreshly grated nutmeg (optional), to tasteSea salt and ground black pepper1lb lobster meat (cooked)Hide Images1In a medium skillet, melt the butter over medium heat. Whisk in the flour and cook, whisking frequently until the mixture boils.
Make withProgresso Broth8ounces dried whole wheat or whole grain penne or mostaccioli2cups frozen sugar snap peas1cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)1cup sliced zucchini or summer squash1cup halved cherry tomatoes1/2cup Progresso™ reduced-sodium chicken broth3tablespoons Gold Medal™ all-purpose flour1/4cup dry sherry or Progresso™ reduced-sodium chicken broth3/4cup finely shredded Parmesan or Asiago cheese (3 ounces)1/2cup lightly packed fresh basil, coarsely chopped4teaspoons snipped fresh thyme or oregano1/3cup sliced green onions (optional)Hide Images1In a 4-quart Dutch oven, cook pasta according to package directions; add the sugar snap peas and the 1 cup assorted vegetables for the last 2 minutes of cooking.
A glazed donut with an egg fried in the middle of it. You& 39;re welcome.MORE+LESS-Updated November 18, 2014Hide Images1Place bacon on a plate; cover with a paper towel. Microwave 2 to 3 minutes or until crisp; drain.2Heat a medium skillet over medium heat. Drizzle a little vegetable or olive oil into the hot pan.
Mix it up, dump it in, bake it up, eat it up.MORE+LESS-1(14.5 ounce) Progresso™ artichoke hearts, drained1(14.5 ounce) Muir Glen™ organic fire roasted diced tomatoes, drained and pat dry1(7 ounce) package frozen blend broccoli, carrots and sweet peppers2tablespoons extra-virgin olive oil1 1/2pounds chicken breasts2cups shredded mozzarella cheese1/2pound thin spaghetti (or pasta of your choice)2pinches coarse salt and freshly ground pepper1/2cup basil or parsley (for garnish)Hide Images2In a large bowl, combine the artichoke hearts, diced tomatoes, thawed mixed vegetables, flour, sugar, oil and a good pinch of salt and pepper.
Updated July 19, 20172sheets Pillsbury™ frozen puff pastry sheets1 1/2cup mozzarella cheese, shredded1cup ham, chopped in small pieces1tablespoon sesame seed (optional)Hide Images1Preheat the oven to 375°F.2Carefully stretch out the puff pastry. With a circular cookie cutter, cut the dough in 9-inch circles.
6medium zucchini, cut into medium pieces1/2onion, finely chopped1small can corn, drained1teaspoon chili powder (chili powder in English)1/4teaspoon ground cumin1cup Monterey Jack cheese, grated (optional)Hide Images1Heat the olive oil in a medium pan of medium-high heat. Sauté the onions for 2 to 3 minutes.
Updated July 17, 20172cups of cream cheese, room temperature1/2cup of cheddar cheese, grated1tube of Pillsbury™ refrigerated original breadsticks2tablespoons of sesame seeds (optional)Hide Images1Take one jalapeño and carefully cut the surface of the length (leaving the stem) to reveal the seeds. Use a small spoon to remove the steeds.
Skip the checkout lines and make your favorite candy bar right at home. MORE+LESS-24oz chocolate candy coating1/2stick (2 ounces) butter1cup white granulated sugar1jar (7 oz) marshmallow creme1teaspoon pure vanilla extract14oz caramels, unwrapped1-1/2 cups roasted, salted peanutsHide Images1Line a 9x13-inch baking dish with tinfoil.
Prep 5minTotal5minServings1We love a good cocktail. Take happy hour to a totally autumnal place with a classic old fashioned spiked with comfy maple taste.MORE+LESS-Updated September 24, 2019StepsHide Images1Gently muddle cherries with bitters and maple syrup in a cocktail glass.2Add ice and bourbon and stir together.
Pretty little pasta stars and eensy-weensy turkey meatballs living happily ever after in a homemade tomato sauce.MORE+LESS-Make withProgresso Breadcrumbs2 1/2tablespoons basil pesto2tablespoons Progresso™ Italian-style bread crumbs1small yellow onion, finely chopped1medium carrot, peeled and finely chopped1stalk celery, finely chopped3teaspoons minced garlic1(28 oz) can Muir Glen™ diced tomatoes1 1/2cups vegetable broth2cups uncooked star-shaped pastaGrated Parmesan cheese, for toppingSnipped fresh basil, for toppingHide Images1In a small bowl, combine ground turkey, pesto, breadcrumbs and a pinch of salt and pepper.
A twist on a classic shepherd& 39;s pie that uses the type of flavors people crave in the autumn, like ground turkey, cranberry and sweet potato.MORE+LESS-Hide Images1Get the potatoes in the oven first and let them roast at 350°F until tender.2Meanwhile, let& 39;s start with the turkey layer. Brown the meat, then remove it from the pan.
These baked quinoa balls have a creamy jalapeno mixture inside. A perfect snack or appetizer. MORE+LESS-3oz cream cheese, softened2pieces of bacon, cooked and crumbled1jalapeño, seeded and diced finelyHide Images1In a small bowl combine the cream cheese, bacon and jalapeno. Place onto some plastic wrap and form a rectangle.
Try something new with your green beans. This tangy, bold combination is a fabulous alternative to steaming or boiling.MORE+LESS-ByScaronUpdated June 21, 2018Ingredients2cups fresh-frozen green beans (uncooked ones that are flash frozen while they are fresh)StepsHide Images1Preheat the oven to 400°F.
When we say cheesecake, we mean cheesecake. This bacon-studded breakfast/brunch showstopper is loaded with enough gooey Cheddar and pockets of cream cheese to make any cheese lover happy.MORE+LESS-1package (8 oz) cold cream cheese, cut into 1/2-inch cubes1/4teaspoon ground red pepper (cayenne)9cups 1-inch cubes day-old Artisan white or Italian bread3cups shredded Cheddar cheese (12 oz)1 1/4cups crumbled cooked bacon (12 slices)3/4cup sliced green onionsHide Images1Arrange cream cheese cubes on plate in single layer; place in freezer while assembling the rest of the ingredients.
Tex-Mex on the go with tacos-in-a-bag – with a chorizo twist!MORE+LESS-Updated May 3, 20171-2 tablespoons Old El Paso™ taco seasoning mix1can (15 oz) pinto beans, drained6-8 oz cheddar cheese, gratedHide Images1In a medium skillet or pot, add olive oil over medium-high heat along with chorizo. Cook chorizo until it’s browned and break it up as it cooks.
Try this twist on a Southern Classic with fluffy Belgian Waffles wrapped around fried chicken... did I mention it& 39;s drizzled with syrup?MORE+LESS-2cups Original Bisquick™1bag popcorn chicken nuggets (frozen)Hide Images1Prepare waffles using a Belgian Waffle Maker according to Bisquick™ directions.
We’re mixing up pizza night by swapping traditional pizza dough for a wheat-free crust made from grated sweet potatoes. Veggie-forward and still delicious, this is a pie you can feel good about.MORE+LESS-Mozzarella cheese in chunksHide Images1Preheat the oven to 400°F.2Peel and grate the sweet potatoes using the thick side of the grater.
Love garlic bread? It& 39;s reimagined in this fabulous bread salad called panzanella.MORE+LESS-1loaf garlic bread, prepared according to package directions1lb plum tomatoes, diced1/3cup balsamic vinaigretteHide Images1Tear the warm garlic bread into one-inch (approximately) pieces. Add to a big mixing bowl.
1lb. large jumbo shrimp, cleaned and deveined with the tail intact1cup Spanish chorizo sausage (Cantimpalo type), approx. 4 portions cut into slices1green bell pepper, diced1yellow bell pepper, diced1/2cup Spanish olives stuffed with peppers2garlic cloves, finely chopped2cups precooked long grain rice (minute rice)2cups small green peas, frozen2packets yellow rice mix1teaspoon Spanish olive oilHide Images1Start by cooking the chorizo sausage in a large skillet or paellera pan.
A super hot twist on the Philly classic with habanero, chipotle, and green chiles.MORE+LESS-1/2can chipotle peppers in adobo1can (4.5 oz) Old El Paso™ Green Chiles1/2package Old El Paso™ taco seasoning mix6oz Monterey Jack Cheese, shreddedHide Images1Slice the onions into 1/4-circle strips. Cook in the butter for about a half hour until golden brown.