Valentine Pizza by Pillsbury

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 can (8 oz) pizza sauce
24 slices turkey pepperoni with 70% less fat
3/4 cup shredded mozzarella cheese (3 oz)

1. If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6x5-inch heart, creating slight rim on edge of dough.
3. Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
4. Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted..

Heart Shaped Breadsticks by Pillsbury

1can (11 oz) Pillsbury® refrigerated breadsticks
1egg, slightly beaten
1/4cup finely crushed nacho-flavored tortilla chips

1. Heat oven to 375°F. Separate dough into 12 breadsticks; stretch each until 12 inches long. Twist and shape each breadstick into heart shape; place on ungreased large cookie sheet.
2. Brush breadsticks with beaten egg; sprinkle with crushed chips.
3. Bake 10 to 13 minutes or until golden brown. Serve warm..

Breadstick Bones by Pillsbury

The original recipe can be found here, but I found it much easier to buy a package of garlic breadsticks and do it my own way. Plus, the garlic breadsticks makes 16.

can of Pillsbury garlic breadsticks
pizza sauce for dipping
Creamy Italian dressing for dipping

1. Preheat oven to 350.
2. Open can of breadsticks. Roll out on baking sheet and cut in half, horizontally, making 16 sticks.
3. Pick up one breadstick, stretch out the ends so the dough will be thinner and cook evenly. Tie each end in a knot. Place on baking sheet.
4. Follow can directions for baking.
5. Serve with desired sauces.

In my opinion: These were a huge hit with my kids. I chose the Creamy Italian dressing because I used to work in a family run Italian restuarant and they served Creamy Italian with their breadsticks. Yummy!
In my opinion

Beer & Cheese Potato Chowder

Beer & Cheese Potato Chowder by Pillsbury
2 lb (6 med) russets, peeled and chopped
1 med onion, chopped
1 med stalk celery, chopped
1 med carrot, chopped
1 clove garlic, chopped
1/4 t pepper
14 oz chicken broth
12 oz beer
8 oz shredded cheddar and American blend
1/2 c whipping cream
rye bread toasted (croutons)

1. In 3-4 qt slow cooker, combine 1st 6 ingredients. Stir gently to mix. Pour broth and beer over.
2. Cover; cook on low 6-8 hours.
3. About 10 minutes before serving, coarsely mash veggies with masher or fork. Add chese and cream; stir til cheese is melted.
4. Cover; cook 5 minutes. Top with croutons.

In my opinion, this was okay. It wasn't as fabulous as it sounded. Maybe it needed more beer. Or maybe I needed more beer!

Make ahead Pork Chops with Apple-Sage Stuffing

Make ahead Pork Chops with Apple-Sage Stuffing by Pillsbury
1 T butter
1/2 c chopped onion (1 med)
1/2 c thinly sliced celery (Opt)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pkg sage and onion-seasoned one step stuffing mix
4 4oz boneless smoked pork chops
2 T apple jelly

1. Spray 8" square (2 quart) dish with non-stick spray. Melt butter in large skillet over mdeium heat. Add onion and celery; cook 3-4 minutes until crisp-tender, stirring occasionally.
2. Add apple, raisins and apple juice; cook 2-3 minutes or until mixture comes to a complete boil. Remove from heat; stir in stuffing mix. Spread mixture in dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight (unless you want to bake immediately).
3. Heat oven to 350. Bake covered for 30 minutes.
4. Uncover and brush chops with jelly. Bake uncovered 15-20 minutes or until pork chops are thoroughly heated. 4 servings

Speedy Enchilada Bake

Speedy Enchilada Bake by Pillsbury
1 c chopped plum tomatoes
11 oz can Mexicorn
10 oz can enchilada sauce
20 oz tub Old El Paso Refrigerated Taco sauce with seasoned beef (make your own)
4 c small round corn tortilla chips
8 oz shredded mild cheddar cheese
1/4 c sliced green onions

1. Heat oven to 375. Spray 8" (2 quart) glass dish with nonstick spray. In medium bowl, combine tomatoes, corn, and enchilada sauce; mix well.
2. In sprayed dish, layer half taco sauce with beef, 1 1/2 c of chips, 1/2 c cheese, and half of the corn mixture. Repeat.
3. Sprinkle with remaining 1 c cheese and onions. Arrange reamining 1 c chips upright around edge of dish, overlapping if necessary.
4. Bake 35-40 minutes or until bubbly and thoroughly heated. 6 servings

Sausage Squares

Sausage Squares
2 pk crescent rolls
1-2 c cheddar cheese, sh
8 oz cream cheese
1 lb. ground maple sausage

1. Brown meat. Meanwhile, layer 1 pk crescents on bottom of 13x9 baking dish.
2. Drain sausage. In a med. bowl combine sausage & cream cheese. Spread over crescent rolls.
3. Sprinkle cheese over top.
4. Cover with remaining crescent rolls.
5. Bake according to rolls directions.

In my opinion: These are so delicious I could eat the entire dish! Make them-OFTEN!

Pork Chops with Apple Sage Stuffing

Pork Chops with Apple Sage Stuffing (can refrigerate 8 hours or overnight) by Pillsbury

1 T butter
1/2 c chopped onion
1/2 c thinly sliced celery (I leave out)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pk sage & onion
1 step stuffing mix
4 4oz boneless sm. pork chops
2 T apple jelly

1. Spray 8" (2 qt) glass dish. Melt butter in large skillet over medium. Add onion & celery; cook 3-4 minutes until crisp tender, stirring occasionally.
2. Add apple through juice, cook 2-3 minutes or until mixture comes to a boil. Remove from heat, stir in stuffing mix.
3. Spread in dish. Top with pork chops.
4. Cover with foil. Refrigerate 8 hours/overnight or heat oven 350. Bake covered 30 minutes.
5. Uncover, brush chops with jelly. Bake uncovered 15-20 min until chops are thoroughly heated. 4 servings

In my opinion: This is such a good recipe! It incorporates so many wonderful flavors into the stuffing and you don't even have to wait until Thanksgiving or Christmas!