Sunday, November 18, 2012

Cinnamon French Toast Bake

1/4 cup butter, melted
2 (12.4 ounce) cans Pillsbury refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1-1/2 cup maple syrup
icing from cinnamon rolls package
powdered sugar for dusting

Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired

Source: (PIllsbury)

Zesty Lime Fish Tacos

1 lb Tilapia Fillets (about 4)
3 cloves garlic, finely chopped
1/2 cup fresh lime juice (2 to 3 limes)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 (16.3 oz) can Grands Homestyle refrigerated buttermilk biscuits (8 ct)
6 Tbl canola oil
1-1/2 Tbl chipotle chiles in adobo sauce (from 7 oz can), finely chopped
salt and freshly ground pepper
1/2 cup salsa
1/2 cup sour cream
1-1/2 cups shredded cabbage

Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Source: (Pillsbury)

Mini Ice Cream Cookie Cups

1 16oz package of Pillsbury Ready to Bake Sugar Cookies (24 cookies)
4 tsp sugar
1/3 cup walnuts, finely chopped
1/2 cup semi-sweet chocolate baking chips
1/4 cup seedless raspberry jam
1-1/2 cups vanilla bean ice cream, softened
24 whole fresh raspberries

Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes.
Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides.
In another small microwavable bowl, microwave the jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.

Source: (Pillsbury)