Pillsbury To The Rescue

candy_bar_pieAs many of you know already, I am doing Christmas Eve dinner at my house.  Now, last time I did this, I catered it.  This year we are making dinner.  I have never ever ever made a turkey in my life.  I have never made real mashed potatoes either (I am great at instant though!  LOL).  Needless to say, I am a tad worried about Christmas Eve dinner especially now that my husband has informed me that he didn’t take off (if looks could kill . . .).  However, in this insanity I call my life, there is one thing I can count on.  Dessert.

I have to thank Pillsbury for making dessert so much easier for me.  I’m all about easy cooking, and once again, they have come through for me.  Did you know that Pillsbury has pie crusts?  All you need to do is roll them out in your pie pans!  How much easier does it get than that?  Now, they also save you when you are looking for an easy pie to make for dessert too.  By checking out Pillsbury‘s website, you can find a ton more pie recipes.  How does this one sound?

Candy Bar Pie

Prep Time: 20 Minutes
Start to Finish: 3 Hours 40 Minutes

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
5 bars (2.07 oz each) chocolate-covered peanut, caramel and nougat candy
4 packages (3 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter

Topping
3 tablespoons whipping cream
2/3 cup milk chocolate chips

Heat oven to 450°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or until very light golden brown. Cool while preparing filling. Reduce oven temperature to 325°F.

Cut candy bars in half lengthwise; cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in 1 egg at a time until well blended. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325°F for 30 to 40 minutes or until center is set. Cool completely on cooling rack, about 2 hours.

In 1-quart saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips until melted and smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving. Cover and refrigerate any remaining pie.

Do you have any tricks that you use for your pies?  Any time saving tips like using Pillsbury Pie Crusts?

Sweet and Sour Chicken Nuggets

 

Sweet and Sour Chicken Nuggets
 
Author:
Serves: 4
Ingredients
  • 2 tbsp vegetable oil
  • 20 frozen breaded chicken nuggets
  • 1 bag Green Giant Create A Meal! frozen sweet and sour stirfry meal starter
  • 1 pkg chicken flavor ramen noodle soup mix
  • 1 cup of water
Instructions
  1. In a skillet, heat oil over medium heat. Add the chicken nuggets and cook 4 - 5 minutes stirring and turning occasionally until heated through. Remove chicken from skillet and place on a plate. Cover to keep warm.
  2. Wipe skillet clean. Now, add frozen sauce and vegetables from the meal starter. Cover and cook for about 5 minutes stirring occasionally.
  3. Crumble ramen noodles. Stir noodles, seasoning packet from the soup, and water into the vegetable mixture. Cover and cook 4 - 5 minutes stirring occasionally until vegetable and noodles are tender.
  4. Take the chicken nuggets and place them on top.

Speedy Ravioli Bake

I am always looking for quick food recipes.  This is one of those!  Who doesn’t like a ravioli recipe?

Speedy Ravioli Bake
 
Author:
Serves: 6
Ingredients
  • 2 packages (9 oz each) refrigerated cheese filled ravioli
  • 1 jar (25 oz) chunky tomato pasta sauce
  • 1 teaspoon dried basil leaves
  • 2 cups shredded mozzarella cheese
Instructions
  1. Heat over to 400 degrees F.
  2. Cook ravioli as directed on the packaging. Drain and set aside.
  3. In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli.
  4. Pour into ungreased 13x9 glass baking dish. Sprinkle cheese over the top.
  5. Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.