recipes

Heat oven to 450°F.

Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.

Bake 6 to 7 minutes or until light brown.

Cool 15 minutes.

Reduce oven temperature to 375°F.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat about 8 minutes, stirring frequently, until crisp; drain on paper towels.

Reserve 1 tablespoon drippings in skillet.

Cook onion in bacon drippings over medium heat about 10 minutes, stirring occasionally, until tender and lightly browned.

Spoon onion into partially baked crust; sprinkle with tomatoes.

Top with basil, dill and bacon.

In small bowl, mix mayonnaise, eggs and pepper with whisk.

Pour over ingredients in crust.

Sprinkle with cheese.

Bake 25 to 30 minutes or until light brown and knife inserted in center comes out moist but clean.

Heat oven to 400°F.

In ungreased 13×9-inch (3-quart) glass baking dish, mix broccoli, ham, soup and ¼ cup milk.

In medium bowl, stir remaining ingredients until blended.

Pour over ham mixture.

Bake about 35 minutes or until crust is golden brown.

Heat oven to 375°F.

Spray 2½-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain.

Add zucchini, beans, tomatoes, basil, rosemary and ¾ cup of the cheese; stir gently.

Spoon into casserole.

In medium bowl, beat eggs slightly with fork.

Crumble polenta into eggs; mix well.

Spoon polenta mixture evenly over sausage mixture; spread evenly.

Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.

Sprinkle remaining ¼ cup cheese over top; bake about 10 minutes longer or until cheese is melted.

Cool 10 minutes before serving.

Heat oven to 375°F.

Spray 9- or 10-inch deep-dish pie plate or shallow 1½-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook sausage over medium-high heat, breaking up with spoon, until browned.

Transfer sausage from skillet to paper towels to drain.

Wipe skillet clean with paper towel.

In same skillet, heat oil over medium heat.

Add carrot and onion; cook and stir about Minutes or until softened.

Add garlic; cook and stir 30 seconds longer.

Sprinkle flour over mixture in skillet; stir in until moistened.

Stir in water, Alfredo sauce and pepper.

Cook over medium-high heat, stirring occasionally, until mixture boils and thickens.

Stir in kale.

Remove from heat; cover and let stand Minutes or until kale is softened.

Stir in beans and cooked sausage.

Pour into pie plate.

Heat potatoes as directed on bag; stir until smooth.

Spoon evenly over bean mixture.

In small cup or bowl, stir together cheese and Italian seasoning.

Sprinkle over potatoes; swirl lightly into potatoes with back of spoon while spreading potatoes evenly over filling.

Bake 30 to 35 minutes or until filling is hot and bubbly and potatoes are just beginning to brown.

Cool 5 to 10 minutes before serving.

In 1-quart saucepan, place potatoes and enough water to cover.

Heat to boiling over medium-high heat.

Reduce heat to medium-low; cook uncovered 10 minutes or until tender.

Drain; set aside.

Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally.

Reduce heat to medium.

Add onion; cook Minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened.

Drain.

Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.

In small bowl, mix broth, cornstarch and salt with whisk.

Add to beef mixture.

Heat to boiling over medium heat.

Reduce heat; simmer 1 minute or until broth is slightly thickened.

Remove from heat.

Stir in potatoes, peas and cilantro.

Let cool while preparing crust.

Heat oven to 400°F.

Place 1 pie crust in 9-inch glass pie plate.

Spoon filling into crust-lined plate.

Cover with second pie crust; seal edge and flute.

Cut 6 slits in top crust.

Bake 20 minutes.

Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.

Bake 15 to 20 minutes longer or until crust is golden brown.

Let stand 10 minutes before serving.

Meanwhile, in small bowl, stir together yogurt, cucumber and mint.

Serve pie with sauce.

Heat oven to 400°F.

In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain.

Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt.

Heat to boiling, stirring frequently.

Boil and stir 1 minute.

Keep warm over low heat.

In medium bowl, stir remaining ingredients until blended.

Pour beef mixture into ungreased 9-inch square pan.

Spread cornmeal mixture over beef mixture.

Bake about 25 minutes or until crust is light brown.

Heat oven to 350°F.

Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir spinach, parsley, salt, pepper and all but ½ cup of the tomatoes into beef mixture.

Cook and stir until hot; set aside.

Cover phyllo sheets with damp paper towel.

Arrange sheets, layering 3 at a time, in an X shape and then in a plus-sign (+) shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added.

Transfer all layers of phyllo to pie plate, gently easing down sides of pie plate and allowing excess phyllo to hang over edge.

Place beef mixture in phyllo; top with cheese.

Fold overhanging phyllo up and over filling, leaving 2- to 3-inch center of filling uncovered.

Spoon remaining ½ cup tomatoes in center.

Brush phyllo with remaining butter.

Bake 40 to 50 minutes or until phyllo is golden brown.

Let stand 5 minutes before serving.

Heat oven to 350°F.

Spray 2-quart microwavable and ovenproof casserole with cooking spray.

In casserole, mix ½ cup pesto, the tomato sauce, tomato paste, pepper flakes and water.

Cover with microwavable plastic wrap.

Microwave on High 3 to 4 minutes or until sauce is hot.

Add pasta; stir gently.

Stir in meatballs and 1 cup cheese.

Push any pasta that sticks up above liquid down into liquid to cover.

Bake 25 minutes.

Meanwhile, in small cup or bowl, mix butter and 2 tablespoons pesto.

Spread mixture on each baguette slice; set aside.

Remove casserole from oven.

Stir pasta; gently fold in cherry tomatoes.

Arrange baguette slices, overlapping if necessary, on pasta mixture to cover most of mixture.

Cover loosely with foil; bake 10 minutes.

Uncover casserole; sprinkle with 2 tablespoons cheese.

Bake about 10 minutes longer or until pasta is fork-tender.

Heat oven to 425°F.

Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.

In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Transfer beef mixture to large bowl.

In same skillet, heat oil over medium heat.

Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender.

Add carrots, potatoes, bacon, thyme and pepper to beef mixture.

In small bowl, mix broth and cornstarch with whisk; pour into skillet.

Heat to boiling over medium heat.

Cook about 2 minutes or until thickened.

Pour over beef and vegetables; stir to combine.

Spoon mixture into crust-lined pie plate.

Top with second crust; seal edge and flute.

Cut slits in several places in top crust.

In small bowl, beat egg and water.

Brush over top crust.

Bake 15 minutes.

Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes.

Let stand 10 minutes before serving.

Heat oven to 375°F.

In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently.

Boil and stir 1 minute.

Keep warm.

In medium bowl, stir potato mix and hot water until well mixed; let stand until water is absorbed.

Stir in Bisquick mix, milk and chives until dough forms.

Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat.

Shape dough into a ball; knead 10 times.

Pat into 11×7-inch rectangle.

Fold dough into thirds.

Pour beef mixture into ungreased 11×7-inch (2-quart) glass baking dish.

Carefully unfold dough onto beef mixture.

Bake 30 to 35 minutes or until crust is golden brown.