PILLSBURY SLOPPY JOE BISCUIT ROUNDS

Ingredients

1

lb lean ground beef or turkey

1

can (15 oz) Sloppy Joe sauce

1/2

teaspoon chili powder

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

1/2

cup shredded sharp or medium Cheddar cheese (2 oz)

Heat oven to 375°F. Spray large cookie sheet with cooking spray. 

Cook beef over medium-high heat, stirring frequently, until browned; drain. 

Stir in sloppy joe sauce and chili powder.

Separate dough into 8 biscuits. 

Place 1 inch apart on cookie sheet. 

With bottom of flat 2-inch diameter glass or fingers, 

press each biscuit to form 3 1/2-inch round with 1/4-inch rim around outside edge.

Spoon about 1/3 cup beef mixture into indentation in each biscuit. 

Sprinkle each biscuit with 1 tablespoon shredded cheese.

Bake 16 to 20 minutes or until biscuits are golden brown and cheese is melted.

Nestle's Original Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Semisweet chocolate chips

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

SIMPLY ORANGE CARAMEL SAUCE

Ingredients

1 C Simply Orange Pulp Free

1 C granulated sugar

1/4 C unsalted butter

1/2 C cream

Pinch of salt

Heat granulated sugar and Simply Orange over medium heat for 5 minutes or until mixture becomes thick and amber-colored. Gently add unsalted butter and cream, stirring constantly until the butter melts. Simmer while whisking gently and add a pinch of salt. Continue to cook until sauce thickens, then cool slightly before serving or pouring into a microwave-safe jar.

*Tip: Like your caramel sweet-n-salty? Add an extra 1/2 teaspoon of salt for a real treat.