Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line bottom of 9-inch round cake pan (dark pan not recommended) with Reynolds® Parchment Paper; lightly spray bottom and side of pan with Crisco® Original No-Stick Cooking Spray.
Meanwhile, in large bowl, beat eggs, granulated sugar and 1 teaspoon of the vanilla with electric mixer on medium-high speed about 2 minutes or until pale yellow and doubled in volume. Break up cookie dough; add to egg mixture. Beat 1 minute, scraping bowl occasionally until well blended. Pour into pan; cover loosely with Reynolds Wrap® Aluminum Foil. Bake 15 minutes. Remove foil.
Bake 23 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 30 minutes; run knife around side of pan to loosen cake. Remove from pan to serving plate.
In small microwavable bowl, microwave chocolate chips and 1/4 cup of the whipping cream uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth. Pour and spread evenly over top of cake. Refrigerate about 30 minutes or until chocolate is set.
In large bowl, beat remaining 1/2 cup whipping cream, remaining 1/4 teaspoon vanilla and the powdered sugar with electric mixer on high speed until soft peaks form. Serve cake with whipped cream.
1 Serving (1 Serving)
(Calories from Fat 130),
Total Fat 15g
(Saturated Fat 7g,
Trans Fat 0g),
Total Carbohydrate 36g
(Dietary Fiber 0g,
Percent Daily Value*:
Vitamin A 6.00%;
Vitamin C 0.00%;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Crisco is a trademark of The J.M. Smucker Company
Reynolds® is a trademark of Reynolds Consumer Products Inc.
Appetizers that make a meal? Try this turkey slider with a butter tastin’ biscuit and finger-lickin’ yogurt sauce. Featuring Watkins Sesame Seeds and Garlic Powder.
·25 min prep time
·45 min total time
1can Pillsbury™ Grands!™ Jr. Golden Layers™ Butter Tastin’™ refrigerated biscuits (10 biscuits)
4tablespoons Crisco® Pure Olive Oil
2teaspoons Watkins™ Sesame Seed
1box (9 oz) Green Giant™ Steamers™ frozen chopped spinach
1 ¼lb ground turkey
2containers (5.3 oz each) 100-calorie fat-free lemon Greek yogurt, stirred
¼teaspoon Watkins™ Garlic Powder
1 Heat oven to 400°F. Separate dough into 10 biscuits; place 2 inches apart on ungreased cookie sheet. Brush tops of biscuits with 1 teaspoon of the oil. Sprinkle with sesame seed; press in lightly. Bake 8 to 11 minutes or until golden brown.
2 Meanwhile, microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In large bowl, gently mix spinach, ground turkey, 2 tablespoons of the yogurt, the garlic powder, 1 1/4 teaspoons salt and 1/4 teaspoon pepper just until combined. Shape mixture into 10 (3-inch) patties.
3 In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 5 patties; cook 4 to 6 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F. Drain on paper towel-lined plate. Repeat with remaining oil and patties.
4 In small bowl, mix remaining yogurt, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Split biscuits; spread 1 tablespoon yogurt sauce over cut side of each bottom biscuit. Fill biscuits with patties. Serve with remaining yogurt sauce.
1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place Reynolds® Baking Cup in each of 12 regular-size muffin cups.
2 In large bowl, break up cookie dough. Add eggs and pumpkin. Beat with electric mixer on medium speed about 1 minute or until well blended. Add flour and 2 teaspoons of the cinnamon; beat on low speed about 30 seconds or until blended. Divide batter evenly among muffin cups.
3 In small bowl, mix sugar and remaining 1/2 teaspoon cinnamon until blended. Sprinkle rounded 1/4 teaspoon sugar mixture over batter in each muffin cup. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
4 Meanwhile, place frosting in medium resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle frosting over each muffin. Store covered.
1Heat oven to 375°F. Grease bottom and side of 8-inch round cake pan with 1 teaspoon of the butter. Bake cinnamon rolls in pan as directed on can; reserve icing. Cool 10 minutes. Reduce oven temperature to 350°F. Grease bottom and sides of 9-inch square pan with 1 teaspoon of the butter.
2Meanwhile in medium bowl, beat sweetened condensed milk, 1/2 cup water, the eggs, vanilla and nutmeg with whisk until well blended.
3With serrated knife, cut each cinnamon roll in half, forming 2 layers. Place layers, cut sides up, in bottom of square pan, overlapping as necessary. Drop remaining butter by 1/4 teaspoons over rolls. Pour half of the egg mixture evenly over rolls and butter; layer pear slices over rolls. Pour remaining egg mixture over pears.
4Bake 40 to 50 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 15 minutes. Top each serving with about 1 1/2 teaspoons of the reserved icing.
Biscuits tie a knot to create pretzels while pastrami and cherry preserves mix up for a savory-sweet filling. Featuring Watkins Chili Powder.
30 min prep time - 50 min total time
1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
3 tablespoons baking soda
2 teaspoons butter, melted
¼ lb sliced pastrami (from deli), finely chopped
¼ cup red tart cherry preserves
¼ teaspoon Watkins™ Chili Powder
5 tablespoons honey mustard
1. Heat oven to 425°F. Line large cookie sheet with Reynolds® Parchment Paper. In 10-inch skillet, heat 3 cups water to boiling over high heat.
2. Meanwhile, separate dough into 5 biscuits; cut each biscuit evenly into 3 wedges. Roll each wedge into 6-inch rope; tie in knot. Add baking soda to boiling water; reduce heat to medium. Carefully place 5 biscuit knots into boiling water; cook 15 seconds on each side. Using slotted spoon to drain excess water, transfer biscuit knots to cookie sheet, placing 1 inch apart. Repeat with remaining biscuit knots. Lightly sprinkle biscuit knots with kosher salt.
3. Bake 11 to 15 minutes or until deep golden brown. Brush tops with butter; cool 10 minutes. Meanwhile, in small bowl, mix pastrami, preserves and chili powder.
4. Cut each warm pretzel bite in half horizontally. Spread 1/2 teaspoon mustard on each cut side. Spoon 1 tablespoon pastrami mixture on bottom half of each pretzel bite. Top with pretzel bite top; secure with toothpick.
Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.Yield:16 servings.