Crab Quiche Squares

INGREDIENTS
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
2 eggs
2 (6-oz.) cans crabmeat, drained, flaked
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
Dash salt
Dash pepper



DIRECTIONS
1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal.
2. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
3. Bake at 350°F. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares.



Another great recipe from Pillsbury.com

Bacon Water Chestnut Wraps

INGREDIENTS
2 (8 ounce) cans water chestnuts
1 pound sliced bacon, cut in half
1/2 cup mayonnaise
1 cup packed light brown sugar
1/2 cup tomato-based chili sauce

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking

dish. (can secure with water soaked toothpicks)
3. Bake in the preheated oven for 45 minutes (on a wire rack with pan under to collect grease),

or until bacon is crisp and cooked through. Drain off the grease.

4. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce;

pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

5. Place toothpicks in each wrap and serve warm

Recipe from allrecipes.com, click to read reviews and hints

Spicy Bean Salsa

INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
1 avocado chopped

DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, avocados, and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Recipe from Allrecipes.com

Broccoli and Ham Brunch Ring

INGREDIENTS
1 tablespoon margarine or butter
1 1/2 cups Green Giant® frozen chopped broccoli, thawed
1/4 cup chopped onion
1 pkg (3 oz) cream cheese, softened
6 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup diced cooked ham (4 oz)
1/2 cup (2 oz) shredded Cheddar cheese
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Melt margarine in large nonstick skillet over medium heat. Add broccoli and onion; cook 2 to 3 minutes or until tender, stirring frequently.
2. Beat cream cheese in medium bowl until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
3. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
4. Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
5. Bake at 375°F. for 25 to 30 minutes or until deep golden brown.

Also great with other fillings!
This recipe came from Pillsbury.com

Italian Sausage and Tortellini Soup

INGREDIENTS
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine (optional)
1 (16 oz) can diced tomatoes
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

DIRECTIONS
1. In a large skillet, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Another recipe found on allrecipes.com

Taco Casserole

Ingredients:
1 lb lean ground beef
2 cups salsa
1 (16oz) can chili beans, drained
3 cups crushed tortillas
2 cups sour cream
1 onion, chopped
1 (16oz) can diced tomotoes with chilis
1 package taco seasoning
1 can corn (optional)
1 cup bisquick baking mix
4 eggs
2 cups milk

Directions:
1. Preheat oven to 350 degrees, grease a 9x12 baking dish
2. Cook beef and onions until the beef is no longer pink and drain excess fat.
3. Stir in salsa, taco seasoning, tomatoes, corn, beans and sour cream
4. Crush tortillas and spread evenly on the bottom of baking dish. Spoon in taco mixture and cover with cheese.
5. In a mixing bowl, mix bisquick, milk and eggs until smooth. Pour evenly over taco mixture and bake 25 minutes.