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Cream Cheese Swirl Brownies

Holiday Baking with Betty Crocker

Posted by , August 23rd, 2016

The holiday season is nearly upon us – it’s time to bust out your favorite sprinkles, chocolate chips and more and get baking! Our friends at Betty Crocker are sharing their top 10 holiday baking recipes so you can impress everyone at your next holiday party.

Peppermint Cream Brownie Torte

Peppermint Cream Brownie Torte

60 min prep time | 2 hr total time | 9 servings

Ingredients

Brownie

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Peppermint Cream

  • 1/2 cup whipping (heavy) cream
  • 1/2 package (8-ounce size) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon peppermint extract

Dark Chocolate Ganache

  • 1/4 cup whipping (heavy) cream
  • 1/2 cup semisweet chocolate chips

Chocolate Trees

  • 1 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray. Make brownie mix as directed on box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  2. Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture.
  3. In 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.
  4. Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
  5. To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.
  6. Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.
  7. Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

Brownie Cookie Cupcakes

Brownie-Cookie Cupcakes

30 min prep time | 2 hr total time | 12 Servings

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate fudge frosting

Directions

  1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 of the eggs. Refrigerate until ready to use.
  2. Make brownie mix as directed on box, using water, oil and remaining egg.
  3. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons brownie batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  4. On un-greased small cookie sheet, drop several extra tablespoons of cookie dough for topping. Bake 10 minutes.
  5. Remove cupcakes and cookies from pans to cooling racks. Cool completely, about 45 minutes.
  6. Frost cupcakes with frosting. Crumble baked cookies; sprinkle over frosted cupcakes.

Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies

15 min prep time | 2 hr 5 min total time | 42 servings

Ingredients

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 container Betty Crocker™ Rich & Creamy chocolate frosting, if desired

Directions

  1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13×9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
  2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
  3. Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

Cream Cheese Swirl Brownies

Cream Cheese Swirl Brownies

15 min prep time | 2 hr 25 min total time | 16 servings

Ingredients

Filling

  • 4 oz cream cheese, softened (from 8 oz package)
  • 1 egg
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla

Brownies

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 1/3 cup semisweet chocolate chips

Directions

  1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
  3. Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.

Holiday Tree Brownies

Holiday Tree Brownies

30 min | 2 hr 40 min total time | 15 servings

Ingredients

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 2 or 3 drops green food color
  • 2/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
  • Betty Crocker™ Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
  • Miniature candy canes (2 inch), unwrapped

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening.
  2. Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles, see diagram. Save smaller pieces for snacking.
  3. Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
  4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Frosted Peppermint Brownies

Frosted Peppermint Brownies

15 min | 2 hr 0 min total time |16 servings

Ingredients

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, oil and egg called for on brownie mix box
  • 1 cup plus 2 tablespoons Betty Crocker™ Rich & Creamy creamy white frosting (from 16 oz container)
  • 1/8 to 1/4 teaspoon mint or peppermint extract
  • Green or pink food color
  • Peppermint or spearmint candies, crushed, if desired

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. Make brownies as directed on box. Cool completely, about 1 hour.
  2. Stir together frosting, 1/8 to 1/4 teaspoon extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For brownies, cut into 4 rows by 4 rows. Store tightly covered.

Easy Christmas Snickerdoodles

Easy Christmas Snickerdoodles

30 min | 1 hr 30 min total time | 36 servings

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • Betty Crocker™ red and green decorating icings

Directions

  1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until dough forms.
  2. Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
  3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Decorate as desired using icing.

Tom-and-Jerry Brownies

Tom-and-Jerry Brownies

25 min | 2 hr 25 min total time | 16 servings

Ingredients

Filling

  • 5 oz cream cheese, softened (from 8 oz package)
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons brandy or 1 teaspoon brandy extract
  • 1/2 teaspoon ground nutmeg

Brownies

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • Powdered sugar, if desired

Directions

  1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design.
  3. Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. Sprinkle with powdered sugar. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.

Christmas Peanut Butter Blossoms

Christmas Peanut Butter Blossoms

60 min |60 min total time |36 servings

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg
  • Sugar
  • 36 Hershey’s® Kisses® Brand milk chocolates, unwrapped
  • Betty Crocker™ white decorating gel
  • Betty Crocker™ holiday candy sprinkles
  • Betty Crocker™ red decorating icing

Directions

  1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.

Christmas Tree Brownies

Christmas Tree Brownies

25 min | 2 hr 35 min total time | 12 servings

Ingredients

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • M&M’s™ chocolate candies
  • 8 pretzel nuggets
  • 2 or 3 drops green food color
  • 1 cup Betty Crocker™ Whipped fluffy white frosting (from 12 oz container)

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch round cake pan with foil; grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on package, using water, oil and egg. Spread in pan.
  2. Bake 40 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. Invert pan onto cutting surface; peel foil from brownie. Trim brownie edge if desired.
  3. Stir food color into frosting. Spread frosting evenly over brownie. Cut into 12 wedges. Decorate wedges with candies to look like Christmas tree lights. Center pretzel nugget on bottom edge of each brownie wedge for tree trunk. Store tightly covered.
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Cheesy Rosemary Crescents

Holiday Baking with Pillsbury

Posted by , August 23rd, 2016

The weather is cooling down, the leaves are starting to change, it’s time to break out the oven mitts and get baking! Our friends at Pillsbury are sharing their top 10 holiday baking recipes that are sure to impress your friends and family all season long.

Salted Caramel Chocolate Chip Cookies


Salted Caramel Chocolate Chip Cookies

35 min prep time | 1hr 5min total time | 24 servings

Ingredients

  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 1/3 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 24 caramels, unwrapped (from 14-oz bag)
  • 2 tablespoons half-and-half
  • 1/3 cup semisweet chocolate chips, melted
  • 1 teaspoon coarse sea salt

Directions

  1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
  2. Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
  3. Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
  4. Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

Mini French Silk Crescent Pies

Mini French Silk Crescent Pies

15 min prep time | 30 min total time | 24 servings

Ingredients

Tart Filling

  • 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 cup milk
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 cup frozen (thawed) whipped topping

Topping

  • 1/2 cup frozen (thawed) whipped topping
  • 2 tablespoons mini semisweet chocolate chips

Directions

  1. Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12×9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
  2. Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
  3. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.
  4. Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.

Cinnamon Roll Dutch Apple Pie

Cinnamon Roll Dutch Apple Pie

20 min prep time | 2hr total time | 8 servings

Ingredients

  • 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/4 cup chopped pecans
  • 1 can (21 oz) apple pie filling

Directions

  1. Heat oven to 375°F. Separate dough into 8 rolls. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
  2. In medium bowl, mix flour, brown sugar, cinnamon and butter with fork until crumbly. Mix in pecans; set aside.
  3. In ungreased 9-inch pie plate, place 1 roll in center; pat and press to stretch. Surround with remaining 7 rolls; press seams of dough to cover entire bottom of pan and seal. Bake 10 minutes.
  4. Spoon pie filling over cinnamon roll crust; top evenly with streusel. Cover edges of crust with strips of foil. Bake 25 to 30 minutes or until top is golden brown. Cool on cooling rack 1 hour.
  5. Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.

Sausage Crescent Cheeseballs

Sausage Crescent Cheeseballs

20 min prep time | 40 min total time | 42 servings

Ingredients

  • 1 lb bulk spicy sausage
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 2 tablespoons all-purpose flour

Directions

  1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  2. In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
  3. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
  4. Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Peanutty Pie Clusters

Peanutty Pie Clusters

30 min prep time | 45 min total time | 30 servings

Ingredients

  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 tablespoon Jif® Creamy Peanut Butter
  • 1 cup salted cocktail peanuts
  • 2/3 cup toffee bits

Directions

  1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
  2. Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
  3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Crescent-Wrapped Brie

Crescent-Wrapped Brie

20 min prep time | 60 min total time | 12 servings

Ingredients

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1 round (8 oz) Brie cheese
  • 1 egg, beaten

Directions

  1. Heat oven to 350°F.
  2. If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
  3. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
  4. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
  5. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Oven Fried Apple Pies

Oven Fried Apple Pies

20 min prep time | 60 min total time | 8 servings

Ingredients

  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 1 (1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Homestyle Butter Tastin’™ refrigerated biscuits
  • 1 cup cinnamon and spice apple pie filling and topping (from 21-oz. resealable can)
  • 4 teaspoons butter, melted

Directions

  1. Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
  2. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.
  3. Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
  4. Bake at 375°F. for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.

Green Bean Casserole Crescent Cups

Green Bean Casserole Crescent Cups

10 min prep time | 30 min total time | 16 servings

Ingredients

  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • 1 can (10 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon Worcestershire Sauce
  • 2 cans (15 oz each) Green Giant™ kitchen-sliced™ green beans, drained
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 1/2 cups French-fried onions

Directions

  1. Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.
  2. Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough square in bottom and up sides of cup.
  3. In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth. Add drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.
  4. Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.

Cheesy Rosemary Crescents

Cheesy Rosemary Crescents

10 min prep time | 25 min total time | 8 servings

Ingredients

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 4 sticks mozzarella string cheese, cut in half
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup grated Parmesan cheese

Directions

  1. Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  2. Separate dough into 8 triangles.
  3. Place 1 piece of string cheese on wide end of each dough triangle. Sprinkle each piece of string cheese with 1/4 teaspoon rosemary and 1/4 teaspoon Parmesan cheese.
  4. Roll up each, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Place on cookie sheet.
  5. Top each crescent with some of remaining rosemary and Parmesan cheese.
  6. Bake 12 to 14 minutes or until golden brown. Serve immediately.

Peppermint Hot Chocolate Cookie Cups

Peppermint Hot Chocolate Cookie Cups

10 min prep time | 30 min total time | 30 servings

Ingredients

Cookies

  • 1 roll Pillsbury™ refrigerated chocolate chip cookies
  • 1/4 cup unsweetened baking cocoa
  • 30 peppermint white chocolate candies, unwrapped

Marshmallow Frosting

  • 3/4 cup marshmallow creme
  • 1/2 cup butter
  • 1 tablespoon milk
  • 1 ½ cups powdered sugar

Garnishes, If Desired

  • Miniature chocolate chips
  • Miniature marshmallows

Directions

  1. Heat oven to 350°F. Place mini paper baking cup in each of 30 miniature muffin cups.
  2. In large bowl, break up cookie dough. Stir or knead in baking cocoa until well blended. Shape cookie dough into 30 small balls, wrapping each ball of dough around 1 candy to cover completely. Place balls in cups.
  3. Bake 12 to 14 minutes or until cookies are set around edges and puffed up. Cool 5 minutes in pan. Remove baking cups from pan to cooling rack to cool completely, about 10 minutes.
  4. Meanwhile, for frosting, in large bowl, beat marshmallow creme, butter and milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in additional powdered sugar until piping consistency. Place in decorating bag fitted with tip. Pipe frosting on top of each cookie cup. Top with miniature chocolate chips and miniature marshmallows
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5 Fun New Ways to Enjoy Cereal!

5 Fun New Ways to Enjoy Your Cereal

Posted by , August 22nd, 2016

Upgrade your cereal game with these fun twists on classic meals and snacks! From sweet to savory, here are 5 fun food hacks that will only increase your love for cereal even more!

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Veggie Bacon Skillet

#TrendyTuesday – 3 “Powerfully” Tasty Recipes from our Friends at Mann’s

Posted by , August 22nd, 2016

With the summer coming to a close, mornings and weeknights are bound to get busier as school, sports, and other activities take center stage. Keep your family full and feeling great with this tasty recipes featuring Power Blends from our friends at Mann’s!

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Spicy Grilled Asparagus Topper

Fun Summer Party Appetizers from our Friends at Triscuit

Posted by , July 1st, 2016

Need a few simple but sensational party appetizers for your next summer shindig? Our friends at Triscuit have got you covered. These small bites come together with only a few ingredients and minimal prep, but are sure to please on flavor and presentation.

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Trendy Tuesday TRISCUIT Crostini

#TrendyTuesday – Summer Crostini from Triscuit

Posted by , July 1st, 2016

Just 5 ingredients and 10 minutes stand between you and the perfect summer party appetizer!

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Sunflower Grilled Shrimp w_Blackberries for social

Too Hot to Cook? Cool off with these 11 Summer Salads!

Posted by , June 13th, 2016

Summer is here and things are heating up! The urge to avoid turning on the oven is strong, but don’t turn to takeout! Our friends at Daisy, Dole and California Walnuts are sharing their top summer salads to help you keep cool and eat well this summer. Read More »


Blueberry Mint Tea Recipe

Cool off with Sweet Summer Iced Tea!

Posted by , June 10th, 2016

It’s the first day of summer and the heat is on! Cool off with one of these fun twists on classic iced tea:

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BBQ Burger

Celebrate Father’s Day with a DIY Burger Bar!

Posted by , May 23rd, 2016

Father’s Day is swiftly approaching – do you know what you’re getting for dear old Dad?

Instead of getting him yet another tie, do something a little more fun this year – throw him a Beer and Burger Bash! Dad will love being behind the grill, and everyone can dive in to crazy toppings to make their own personalized and unique burger.

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Tijuana Dog

4th of July DIY Hot Dog Bar

Posted by , May 23rd, 2016

Are you ready for the 4th of July? We know we are! Plenty of sunshine, good food and friends and family always make the 4th one of our favorite holidays here at ShopRite.

But maybe this year, you’re thinking you want to try something a little different? Instead of the classic run of hot dogs and hamburgers, why not set up your very own Hot Dog Bar?!

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About Potluck

Welcome to Potluck, where everyone brings something to the table!

Potluck is a community of bloggers who all have one common interest- a love of food! These bloggers are chomping at the bit to share their thoughts, recipes, giveaways and reviews on ShopRite’s private label brand products. Read More

IMPORTANT NOTICE: ShopRite provides POTLUCK™ bloggers with free products, offers and services for the bloggers to review.

Current Potluckers

The Potluck panel consists of foodies who have combined their passion for food, cooking and blogging onto one place. Get to know these at-home cooks who are hungry to enhance their cooking skills and expand their knowledge of food!