I've taken this several times to gatherings and it's always cleaned up. Everyone asks for the recipe and I'm almost embarassed to say it's made from a cake mix. The recipe and instructions are made for a 15.5" x 10.5" jelly roll pan. If a different sized pan is used, you may need to adjust the baking time.
This is a great vegetarian meal in itself. Add a panini or grilled cheese to the side for those two-handed eaters in your house. Small shaped pasta such as orzo or ditalini work best, but you can experiment with others. I find the flavors meld overnight and even tastes better as left-overs.
Get out that grill and fire up your tastebuds. This side dish is simple, but full of flavor and nutrients. Leave out the chipotles, if you don't want that *bite*, but we love it! Peeling the potatoes is optional too.
Another Pillsbury favorite...if you're strapped for time and/or don't want to mess up the kitchen, this is a chocolate treat for you! The classic flavors of a tin roof sundae--marshmallows, chocolate and peanuts--top a tasty brownie pizza that's made easily with refrigerated brownie batter.
Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.
Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.
Credit for this recipe goes to Marie Balhiser of Oregon who entered it in the 1976 Bake-Off. The sweet apples pair up with the tang of cranberries for a wonderful filling that's topped with flaky biscuits. Mmmm.
Credit for this 1998 winning recipe goes to Joan Baker of Oregan. While the chicken breasts cook, whip together the garlicky mushroom-tomato topping fragrant with basil. Sounds like a quick, full-of-flavor entree that will impress everyone!