Alden and Harlow: Harvard Square HoneyBaked Ham Shop- get a sandwich- walpole Drop Biscuitts Crisco Original

No-Stick Cooking Spray 2 cups White Lily Enriched Bleached Self-Rising Flour 1/4 cup Crisco All-Vegetable Shortening or 1/4 stick Crisco Baking Sticks All-Vegetable Shortening 2/3 to 3/4 cup milk or buttermilk, plus additional as needed 1. HEAT oven to 500F. Spray baking sheet with no-stick cooking spray. 2. PLACE our in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. 3. BLEND in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough. Drop dough by rounded tablespoonfuls onto baking sheet. 4. BAKE 8 to 12 minutes or until lightly browned. TIP: Cooled biscuits can be frozen up to one month in plastic food storage bags. Reheat by placing in oven 5 to 10 minutes or microwave about 1 minute. Makes 12 biscuits Bacon Cheddar Drop Biscuits Crisco Original No-Stick Cooking Spray 2 cups White Lily Enriched Bleached Self-Rising Flour 1/4 teaspoon ground red pepper (cayenne), optional 1/4 cup Crisco All-Vegetable Shortening 1 cup shredded sharp cheddar cheese 1/2 cup chopped cooked bacon 2/3 to 3/4 cup milk or buttermilk, plus additional as needed 2 tablespoons melted butter 1. HEAT oven to 500F. Spray baking sheet with no-stick cooking spray. 2. WHISK together our and cayenne, if desired. Cut in shortening with pastry blender or 2 knives until crumbs are the size of small peas. Stir in cheese and bacon. Blend in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough. 3. DROP dough by rounded tablespoonfuls onto prepared baking sheet 1 to 2 inches apart. Bake 8 to 10 minutes or until golden brown. Brush with melted butter. Ham and Chedder Sriracha Pizza

Ingredients 1/4 cup Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves 2 packages (3 oz each) cream cheese, softened 3 tablespoons Sriracha sauce 4 cloves garlic, crushed or nely chopped (about 2 teaspoons) 1 can Pillsbury refrigerated classic pizza crust 8 oz sliced deli ham, cut into 1-inch pieces 1/2 cup fresh cilantro, chopped Steps 1 Heat oven to 400F. Spray large nonstick cookie sheet with Crisco Original No-Stick Cooking Spray. 2 In small bowl, mix preserves, cream cheese, Sriracha sauce and garlic until well blended. 3 Unroll dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 minutes. Spread cream cheese mixture over partially baked crust; top with ham. 4 Bake 6 to 10 minutes longer or until crust is golden brown. Sprinkle with cilantro. Sweet Chili Chicken Sliders Ingredients 1 can Pillsbury Grands! Jr. Golden Layers refrigerated Butter Tastin' biscuits 1 lb ground chicken 2/3 cup sweet chili sauce 1/2 cup Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves 1 cup mayonnaise with olive oil or mayonnaise 2 tablespoons Sriracha sauce 2 cups coleslaw mix (shredded cabbage and carrots), coarsely chopped Steps 1 Heat oven to 400F. Bake biscuits as directed on can. 2 Meanwhile, in medium bowl, mix ground chicken, 2 tablespoons of the sweet chili sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape chicken mixture into 10 (1/2-inch thick) patties. In 12-inch nonstick skillet, cook patties over medium-high heat 6 to 9 minutes, turning once or until meat thermometer inserted in center of chicken patties reads 165F. During the last few minutes of cooking, brush chicken patties with the remaining sweet chili sauce. 3 Place preserves, mayonnaise and Sriracha sauce in food processor. Cover; process 10 to 15 seconds or until smooth. 4 In medium bowl, mix 1/2 cup of the preserves mixture with coleslaw mix; toss to coat. 5 Split biscuits. Top bottom of each biscuit with chicken patty, coleslaw mixture and top half of biscuit. Serve with remaining preserves mixture.

Easy Caprese Pizza Ingredients 3 teaspoons Crisco 100% Extra Virgin Olive Oil 1 lb bulk sweet Italian sausage 4 cups pizza sauce 1/2 cup fresh basil leaves, chopped 1 can Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits 20 fresh mozzarella ciliegine (cherry-size) cheese balls (from 8 oz container) 1/4 cup shredded Parmesan cheese (1 oz) Steps 1 Heat oven to 400F. In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until browned. Stir in pizza sauce, 1/4 cup water, and 1/4 cup of the basil leaves; cook over medium-low heat, 2 to 3 minutes or until thoroughly heated. 2 Meanwhile, separate dough into 10 biscuits; separate each biscuit into 2 layers to create 20 biscuits. Place 1 cheese ball in center of each biscuit. Carefully stretch dough around cheese; pinch edges to seal completely. 3 Pour meat sauce into ungreased 13x9-inch (3-quart) glass baking dish. Place biscuits, seam sides down, on top of sauce. Brush tops of biscuits with remaining oil. Bake 13 to 20 minutes or until biscuits are golden brown and sauce is bubbly. Sprinkle with shredded cheese and remaining 1/4 cup basil. Loaded Potato Pinwheels Ingredients 1 bag (11.8 oz) Green Giant Seasoned Steamers frozen backyard grilled potatoes 1 1/4 cups nely shredded sharp Cheddar cheese (5 oz) 1/2 cup cooked real bacon bits (from a jar or package) 3 tablespoons milk 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1/3 cup sour cream 2 tablespoons nely chopped green onion tops (3 medium) Steps

1 Heat oven 350F. Spray large cookie sheets with Crisco Original No-Stick Cooking Spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended. 2 Unroll dough on cutting board; press into 14x8-inch rectangle. Cut into 2 rectangles, 14x4-inch each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheet. Repeat with remaining dough and lling. 3 Bake 17 to 21 minutes or until golden brown. Immediately, remove from cookie sheets to serving plate. Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm. Boston Cream French Toast Ingredients 1 can Pillsbury refrigerated crusty French loaf 1 can (14 oz) Eagle Brand Sweetened Condensed Milk 1 1/4 cups whipping cream 2 egg yolks 2 teaspoons vanilla 3/4 cup Jif Chocolate Flavored Hazelnut Spread Steps 1 Heat oven to 350F. Bake crusty French loaf as directed on can. Cool 10 minutes. 2 Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan. 3 Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown. 4 In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth. 5 For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce. Honey and Bacon Brussels Sprouts Pizza Ingredients 1 box (10 oz) Green Giant frozen baby Brussels sprouts & butter sauce 1 can Pillsbury refrigerated classic pizza crust 1 tablespoon Crisco Pure Olive Oil 1 to 2 tablespoons honey

1 cup shredded Parmesan cheese (4 oz) 6 slices packaged precooked bacon, chopped 2 tablespoons chopped pecans Steps 1 Heat oven to 400F. Spray 15x10-inch pan with sides with Crisco Original No-Stick Cooking Spray. Microwave frozen Brussels sprouts as directed on box. Remove from cooking pouch. Drain; reserve sauce. Coarsely chop Brussels sprouts; sprinkle with 1/4 teaspoon salt. 2 Meanwhile, unroll dough in pan; press dough to cover pan. Brush with olive oil. Bake 8 minutes. Remove from oven; immediately spread with honey. 3 Top with Brussels sprouts, cheese and bacon; drizzle with reserved butter sauce. Bake 8 to 12 minutes longer or until crust is golden brown. 4 Meanwhile, in 8-inch skillet, toast pecans over medium heat for 2 to 4 minutes, stirring frequently. Remove pizza from oven; sprinkle with pecans. Naan Greek Pizza Ingredients 1 can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 ct) 2 tablespoons garlic-infused olive oil or Crisco Pure Olive Oil 1 box (9 oz) Green Giant frozen chopped spinach 2 cups shredded or diced cooked chicken 3 tablespoons Greek seasoning mix 1 cup tzatziki 4 oz crumbled feta cheese (1 cup) Steps 1 Heat oven to 400F. To make naan, place 2 biscuits between layers of waxed paper; roll into 8x6-inch ovals. Repeat with remaining biscuits. Brush ovals with 1 tablespoon of the oil. Place on large cookie sheets, oil side down; brush with remaining oil. Bake 7 to 13 minutes or until golden brown. 2 Meanwhile, microwave frozen spinach as directed on box. In large bowl, mix spinach, chicken and 2 tablespoons of the seasoning mix. 3 Spread 2 tablespoons tzatziki sauce on each naan. Top with chicken mixture, cheese and remaining seasoning mix. Bake 2 to 3 minutes or until thoroughly heated. Meatball and Breadstick Sub Skewers Ingredients 1 box (9 oz) Green Giant frozen chopped spinach 2 slices whole wheat sandwich bread, torn in pieces

1/4 cup half-and-half 1 lb ground turkey 1 can Pillsbury refrigerated original breadsticks 1 cup shredded mozzarella cheese (4 oz) 2 cups tomato pasta sauce Steps 1 Heat oven to 375F. Line 2 large cookie sheets with parchment paper. 2 Microwave frozen spinach as directed on box; cool slightly. Squeeze dry with paper towels. 3 In medium bowl, mix bread pieces and half-and-half; let stand 1 minute. With fork, mash bread until well blended. Add spinach, turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper; mix well. Shape mixture into 36 (1 1/2-inch) balls. 4 Unroll dough; separate into 12 breadsticks. Thread one end of a breadstick on 10-inch skewer; add 1 meatball, leaving 1/4 inch between dough and meatball. Repeat threading with breadstick and 2 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs. 5 Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are no longer pink in center and meat thermometer in center of meatball reads 165F. Sprinkle each meatball skewer with about 1 tablespoon cheese. Bake 3 to 4 minutes longer or until cheese is melted. 6 Meanwhile, in 1-quart saucepan, cook sauce over medium-low heat 3 to 4 minutes, stirring occasionally, or until thoroughly heated. Serve with meatball skewers. Tuscan Veggie Strata Ingredients 1 can Pillsbury refrigerated crusty French loaf 1 bag (11.8 oz) Green Giant Seasoned Steamers Tuscan seasoned broccoli 3 cups coarsely chopped fresh kale 8 eggs 3 cups milk 3/4 cup plus 2 tablespoons crumbled goat cheese (3.5 oz) 1/3 cup basil pesto Steps 1 Heat oven to 350F. Bake loaf as directed on can; cool 10 minutes. Spray 13x9-inch pan or 13x9-inch (3-quart) ceramic baking dish with Crisco Original No-Stick Cooking Spray. 2 Meanwhile, microwave frozen broccoli on High 1 to 3 minutes or until partially thawed. Chop into small bite-size pieces. In 12-inch nonstick skillet, cook broccoli and kale over medium-high heat 3 to 5 minutes, stirring occasionally, until kale is tender. Spread evenly in pan. 3 In large bowl, mix eggs, milk, 3/4 cup of the goat cheese, 1 teaspoon salt and 1/2 teaspoon pepper until well blended. Cut off and reserve 1/3 of the French loaf. Cut remaining loaf into 3/4-

inch cubes. Sprinkle bread cubes over broccoli mixture. Pour egg mixture over bread, pressing bread into egg mixture. 4 Bake uncovered 30 minutes. Cover with foil; bake 8 to 15 minutes longer or until knife inserted in center comes out clean. Remove from oven. Set oven control to Broil. 5 Meanwhile, tear reserved French loaf into chunks; place in food processor. Cover; process with on-and-off pulses until consistency of coarse bread crumbs. In medium bowl, mix bread crumbs and pesto. Sprinkle mixture evenly over strata. 6 Broil 4 to 6 inches from heat 1 to 2 minutes or until golden brown. Sprinkle with remaining 2 tablespoons goat cheese. Cool 10 minutes. Chocolate Cherry Souf Cupcakes Ingredients 1 roll Pillsbury refrigerated sugar cookie dough 2 eggs, separated 1/2 cup Jif Chocolate Flavored Hazelnut Spread 1/2 cup half-and-half 3/4 cup Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves 1 can Pillsbury Creamy Supreme Milk Chocolate Frosting 18 maraschino cherries with stems Steps 1 Heat oven to 350F. Place paper baking cup in each of 18 regular-size mufn cups. Let cookie dough stand at room temperature for 10 minutes to soften. 2 In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form. 3 In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into mufn cups, lling two-thirds full. 4 Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes. 5 Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity. 6 Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry. Ingredients

roll Pillsbury refrigerated sugar cookie dough 2 eggs, separated 1/2 cup Jif Chocolate Flavored Hazelnut Spread 1/2 cup half-and-half 3/4 cup Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves 1 can Pillsbury Creamy Supreme Milk Chocolate Frosting 18 maraschino cherries with stems Steps 1 Heat oven to 350F. Place paper baking cup in each of 18 regular-size mufn cups. Let cookie dough stand at room temperature for 10 minutes to soften. 2 In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form. 3 In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into mufn cups, lling two-thirds full. 4 Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes. 5 Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity. 6 Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry. Honey Sesame Bagels Ingredients 1/4 cup Smucker's Simply Fruit Seedless Blackberry Spreadable Fruit 1/4 cup unsalted butter, softened 1/2 cup honey 1 can Pillsbury refrigerated classic pizza crust 1/4 cup sesame seed 1 egg white Steps 1 Heat oven to 450F. Line cookie sheet with parchment paper; spray with Crisco Original NoStick Cooking Spray. In small bowl, gently swirl spreadable fruit into butter. Set aside.

2 In 4-quart saucepan or Dutch oven, bring honey and 10 cups water to a boil over medium-high heat. Reduce heat to medium-low. 3 Meanwhile, remove dough from package; but do not unroll. Cut dough crosswise into 6 pieces; shape each piece into a ball. Using your nger, form a 1-inch diameter hole in center of each ball to resemble a bagel. Gently add 3 bagels at a time to water for 1 minute. Using tongs or slotted spoon, turn bagels over; simmer an additional 1 minute. Place on cooling rack. 4 Sprinkle 2 tablespoons of the sesame seed on small plate. Dip bottom of each bagel in seed; place 3 inches apart on cookie sheet. In small bowl, beat egg white and 1 tablespoon water; brush on top of bagels. Sprinkle with remaining sesame seed. 5 Bake 15 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack. Serve with blackberry butter.

Travel Ritz-Carlton, Laguna Niguel for Holiday Season- late Nov., early Dec.