jonjon_01 posted a photo:

Can't remember if this place was located in St. Paul or Minneapolis. Forgot to ask if the factory is still running.

Pillsbury.com posted a photo:

INGREDIENTS
10 tea bags spiced chai-flavored black tea
1 cup boiling water
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
3/4 cup Crisco® Pure Canola Oil
3 EGGLAND?S BEST eggs
3/4 cup frozen (thawed) extra-creamy whipped topping
3/4 cup marshmallow creme
1/8 teaspoon ground cinnamon

DIRECTIONS
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
3. In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
4. Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
5. Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

Pillsbury.com posted a photo:

INGREDIENTS
1 package (3 oz) cream cheese, softened
2 to 3 teaspoons grated orange peel
1 Pillsbury® refrigerated pie crust, softened as directed on box
1/4 cup Smucker?s® Sweet Orange Marmalade
1/2 cup Hershey?s® Special Dark® chocolate baking chips
1 EGGLAND?S BEST egg, beaten
2 teaspoons sugar

DIRECTIONS
1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In small bowl, stir cream cheese and orange peel until blended. Unroll pie crust on work surface. Spread cream cheese mixture evenly over crust.
3. In small microwavable bowl, microwave marmalade uncovered on High 10 seconds. Brush marmalade evenly over cream cheese mixture. Cut crust into 16 wedges, using knife or pizza wheel. Sprinkle chocolate chips evenly over wedges.
4. Roll up each wedge, starting at shortest side and rolling to opposite point. Place pastries, point side down, on cookie sheet. Brush egg on tops and sides of pastries. Sprinkle evenly with sugar.
5. Bake 20 to 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool at least 10 minutes before serving.

Pillsbury.com posted a photo:

INGREDIENTS
1/2 cup Smucker's® Caramel Ice Cream Topping
4 oz cream cheese (half of 8-oz package), softened
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/4 cup Hershey?s® baking cocoa
2/3 cup Hershey?s® mini chips semi-sweet chocolate
1/4 cup packed brown sugar
2 tablespoons LAND O LAKES® Butter, softened
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1/3 cup packed brown sugar
1/3 cup Crisco® Pure Canola Oil
1/3 cup sour cream
3 EGGLAND?S BEST eggs

DIRECTIONS
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.
2. In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.
3. To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.
4. Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.

Pillsbury.com posted a photo:

INGREDIENTS
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
3 EGGLAND?S BEST eggs
1 jar (10 oz) maraschino cherries, well drained, cut in half
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/2 cup cold milk
1 container (8 oz) frozen whipped topping, thawed
1/2 cup pistachio nuts, chopped, toasted*
1/2 cup LAND O LAKES® Unsalted or Salted Butter
1 bag (12 oz) Hershey?s® semi-sweet chocolate baking chips (2 cups)

DIRECTIONS
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes.
4. In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator.

Pillsbury.com posted a photo:

INGREDIENTS
1 Pillsbury® refrigerated pie crust, softened as directed on box
6 tablespoons LAND O LAKES® Butter, softened
1 package (3 oz) cream cheese, softened
1/3 cup Jif® Creamy Peanut Butter
1/2 teaspoon vanilla
2 cups powdered sugar
1 1/2 cups 1/4-inch slices firm ripe bananas (about 2 medium)
1 cup whipping cream
1/4 cup Fisher® Party Peanuts, finely chopped

DIRECTIONS
1. Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
2. In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
3. In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

Pillsbury.com posted a photo:

INGREDIENTS
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 envelope (1/4 oz) unflavored gelatin
2 tablespoons cold water
1 1/4 cups whipping cream
1 1/4 cups (from 16 oz can) cream of coconut (not coconut milk)
1 tablespoon grated lime peel
1/4 cup lime juice
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
3/4 cup Fisher® Chef's Naturals® Chopped Pecans
4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1/2 cup flaked coconut, toasted*

DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate?except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust. Bake 9 to 11 minutes or until golden brown. Remove foil. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.
3. When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut. Store covered in refrigerator.

Pillsbury.com posted a photo:

INGREDIENTS
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 1/2 cups Fisher® Chef?s Naturals® Natural Sliced Almonds
1/2 cup sugar
1 EGGLAND?S BEST egg
1 tablespoon whipping cream
1/2 cup Smucker's® Apricot Preserves
1 tablespoon lemon juice
1/2 to 1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
2 teaspoons sugar

DIRECTIONS
1. Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
2. In food processor or blender, place almonds and 1/2 cup sugar. Cover; process with on-and-off pulses until almonds are very finely chopped. Add egg and cream. Cover; process until thick paste forms. Spread in bottom of pie crust. Wipe out processor.
3. In food processor, place preserves, lemon juice, ginger and cornstarch. Cover; process with on-and-off pulses until smooth. Spread evenly over almond mixture.
4. Fold edge of crust over filling, pleating crust as necessary. Brush butter on crust; sprinkle with 2 teaspoons sugar. Bake 20 to 30 minutes or until crust is golden brown. Cool 30 minutes. Serve warm or cool.

Pillsbury.com posted a photo:

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 EGGLAND?S BEST egg yolks
1/2 cup whipping cream
1 bag (12 oz) Hershey?s® premier white baking chips (2 cups)
18 hard caramel or butterscotch candies, finely crushed (1/2 cup)
3 bananas, cut into 1/4-inch slices

DIRECTIONS
1. Heat oven to 450°F. Turn 12-cup muffin pan with regular-size cups upside down. Spray backs of muffin cups with Crisco® Original No-Stick Cooking Spray.
2. Unroll 1 pie crust on work surface; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 6 (4-inch) rounds. Repeat with second crust.
3. Place dough rounds over backs of muffin cups, pleating dough to fit around cups. Prick dough several times with fork. Bake 5 to 10 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups; place open sides up on cooling rack.
4. In small bowl, beat egg yolks; set aside. In 2-quart nonstick saucepan, heat cream and baking chips over medium heat, stirring constantly, until chips are melted. Stir about 1 cup of the hot cream mixture into egg yolks until well blended. Pour egg mixture back into saucepan; reduce heat to low. Cook 10 minutes, stirring constantly, until thickened.
5. Place tart shells on cookie sheet. Pour cream mixture into tart shells. Sprinkle each with 1 rounded teaspoon of the candies. Bake about 5 minutes or until candy is melted. Remove tarts from cookie sheet to cooling rack; cool 30 minutes. Top tarts with bananas; serve warm or cooled. Store covered in refrigerator.

Pillsbury.com posted a photo:

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/4 cups whipping cream
2/3 cup Hershey?s® Special Dark® chocolate baking chips
1/3 cup Fisher® Chef?s Naturals® Blanched Slivered Almonds
1 cup flaked coconut
1 jar (12 oz) Smucker's® Cherry Preserves (1 cup)
1 cup sweetened dried cherries
1 tablespoon orange juice

DIRECTIONS
1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In 1-quart saucepan, heat 1/2 cup of the whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate chips until smooth. Set aside.
2. In 8-inch skillet, cook almonds over medium heat 5 to 7 minutes, stirring frequently, until golden brown. Remove from heat; cool 5 minutes. Coarsely chop almonds.
3. In medium bowl, break up cookie dough. Mix in coconut with wooden spoon until well blended. Press dough evenly in bottom of 9-inch springform pan. Sprinkle with 1/4 cup of the almonds; lightly press into dough. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour.
4. Meanwhile, in blender or food processor, place preserves, cherries and orange juice. Cover; process with on-and-off pulses until blended. Set aside.
5. Spread cherry mixture over crust to within 1/2 inch of edge. Stir chocolate mixture with wire whisk; pour over cherry mixture, spreading to cover cherry mixture. Sprinkle with remaining almonds. Freeze 30 minutes until chocolate is firm.
6. Meanwhile, in small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Run sharp knife around edge of torte to loosen. Remove side of pan. To serve, cut into 12 wedges. Top each serving with dollop of whipped cream. Store covered in refrigerator.

Pillsbury.com posted a photo:

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/4 cup Smucker?s® Sweet Orange Marmalade
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1/2 cup Pillsbury BEST® All Purpose Unbleached or All Purpose Flour
1/4 cup Hershey?s® baking cocoa
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper (cayenne)
24 chocolate-covered espresso beans
1/2 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon Hershey?s® baking cocoa

DIRECTIONS
1. Let cookie dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
2. Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
3. Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
4. In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.

Pillsbury.com posted a photo:

INGREDIENTS
1 can (6 oz) premium skinless boneless pink salmon, drained
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped onion
1/3 cup mayonnaise or salad dressing
1/2 cup shredded mild Cheddar cheese (2 oz)
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup Fisher® Chef?s Naturals® Pecan Cookie Pieces or Fisher® Chef?s Naturals® Chopped Pecans, finely chopped
1 package (3 oz) cream cheese, softened
1 dill weed sprig
2 lemon wedges

DIRECTIONS
1. In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2. Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
3. Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
4. Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.

Pillsbury.com posted a photo:

INGREDIENTS
1 small sweet potato (5 to 6 oz)
2 tablespoons sugar
1 tablespoon water
1/4 teaspoon ground red pepper (cayenne)
1/2 cup Fisher® Chef?s Naturals® Chopped Pecans
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
3/4 cup thinly sliced red onion (about 3 oz)
2 tablespoons Smucker's® Apricot Preserves
1 can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)
1/2 cup crumbled blue cheese (2 oz)

DIRECTIONS
1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in center of microwave. Microwave 3 to 4 minutes, turning once, until tender. Cover; let stand 10 minutes. Peel potato and cut crosswise into 8 (1/2-inch) slices. (Refrigerate any remaining potato for another use.)
2. Meanwhile, in 1-quart saucepan, heat sugar, water and red pepper to boiling over medium heat, stirring occasionally. Boil and stir 2 minutes. Remove from heat; gently stir in pecans until coated. Spread pecans on cookie sheet. Bake 8 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely.
3. Meanwhile, in 10-inch skillet, heat oil, onion and preserves over medium heat 5 to 8 minutes, stirring occasionally, until onion is tender. Remove from heat.
4. Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise; press each piece into 4-inch square.
5. On each dough square, place 1 potato slice, 1 rounded teaspoon onion mixture, 2 teaspoons cheese and 1 tablespoon pecans. Bring up 4 corners of dough over filling to center and twist at top. Place on ungreased cookie sheet.
6. Bake 12 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

Pillsbury.com posted a photo:

INGREDIENTS
12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1 cup well-drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese (2 oz)
1/3 cup shredded Parmesan cheese (2 oz)
2 tablespoons Thousand Island dressing
1/8 teaspoon salt
2 teaspoons caraway seed
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
1 EGGLAND?S BEST egg, well beaten

DIRECTIONS
1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
3. Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
4. Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
5. Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

Pillsbury.com posted a photo:

INGREDIENTS
1 can (8 oz) Pillsbury® Place ?N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1/2 teaspoon lemon-pepper seasoning
1/2 cup Smucker?s® Red Raspberry Preserves
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
3 oz shaved cooked roast beef (from deli)
1 tablespoon chopped fresh parsley

DIRECTIONS
1. Heat oven to 375°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll evenly into 16 rounds; carefully separate rounds. Place 1 round in bottom of each of 16 ungreased regular-size muffin cups. Bake 8 to 10 minutes or until golden brown.
2. Immediately press back of rounded teaspoon into center of each baked round to make indentation. Remove rounds from muffin cups to cooling rack; cool 10 minutes.
3. Meanwhile, in small bowl, mix cream cheese and lemon-pepper seasoning. In another small bowl, mix preserves, horseradish and mustard.
4. Spread 1 teaspoon cream cheese mixture into each round; top with 1/2 teaspoon preserves mixture. Divide beef evenly among rounds; top each with 1 rounded teaspoon preserves mixture. Sprinkle with parsley.

Pillsbury.com posted a photo:

INGREDIENTS
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)

DIRECTIONS
1. Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
2. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
3. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
4. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
5. To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

Pillsbury.com posted a photo:

INGREDIENTS
Breadsticks
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® Pure Olive Oil
1 large onion, cut into 1/8-inch slices (about 2 cups)
1/4 teaspoon sugar
1/8 teaspoon salt
1/3 cup drained sun-dried tomatoes in oil, cut into 1/8-inch slices
1/4 cup crumbled feta cheese (1 oz)
2 cans (11 oz each) Pillsbury® refrigerated original breadsticks (24 breadsticks)
Coulis
1/2 cup drained roasted red bell peppers (from 7-oz jar)
1/4 teaspoon salt
10 fresh basil leaves, chopped (about 2 tablespoons)
2 tablespoons Crisco® Pure Olive Oil

DIRECTIONS
1. Heat oven to 350°F. Heat 10-inch skillet over medium-high heat. Add butter and 1 tablespoon oil; heat until butter is melted. Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/8 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown. Remove from heat; stir in tomatoes and cheese. Set aside.
2. Unroll breadstick dough into 2 sections. Separate breadsticks, leaving pairs of breadsticks together. Spread about 2 teaspoons onion mixture over each pair of breadsticks. For each pair, fold breadsticks together lengthwise; pinch edges of to seal. Twist stuffed breadsticks 3 times; place 1 inch apart on ungreased nonstick cookie sheets.
3. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
4. Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well blended. Serve coulis with warm breadsticks.

Pillsbury.com posted a photo:

INGREDIENTS
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 container (15 oz) whole-milk ricotta cheese
1 cup shredded mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 EGGLAND?S BEST egg
2 1/2 oz thinly sliced salami, finely chopped (1/2 cup)
1 1/2 oz sun-dried tomatoes in oil, drained, finely chopped (1/4 cup)

DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray.
2. On work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up side of each of 24 muffin cups, letting points of dough extend over edge of cup.
3. In medium bowl, mix remaining ingredients. Spoon about 1 tablespoon cheese mixture into each cup.
4. Bake 10 to 15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm.

Pillsbury.com posted a photo:

INGREDIENTS
Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup Fisher® Chef's Naturals® Pecan Halves
3/4 cup dried apricots
1/4 cup Smucker's® Apricot Preserves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sour cream
1/4 cup Pillsbury BEST® All Purpose Flour
Glaze
2 cups powdered sugar
1/3 cup milk

DIRECTIONS
1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Spray cookie sheets with Crisco® Original No-Stick Cooking Spray.
2. In food processor, place pecans, apricots, preserves, cinnamon and cloves. Cover; process with on-and-off pulses 20 to 30 seconds or until pecans and apricots are finely chopped and mixture holds together.
3. In large bowl, mix pecan mixture and sour cream. Crumble cookie dough into pecan mixture, stir with wooden spoon until well blended. Stir in flour until well blended.
4. Drop dough by 24 heaping tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 15 minutes or until light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
5. Place waxed paper under cooling racks. In medium bowl, stir powdered sugar and milk until smooth. Dip tops of cookies into glaze; place on racks and let stand 5 minutes. Dip cookies again; let stand 5 minutes longer or until glaze is set.

Pillsbury.com posted a photo:

INGREDIENTS
1 box (19.5 oz) Pillsbury® Classic Milk Chocolate Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 EGGLAND?S BEST eggs
1 teaspoon almond extract
1 jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
1/4 cup Fisher® Chef?s Naturals® Natural Sliced Almonds, toasted*

DIRECTIONS
1. Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
2. In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
3. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.
4. Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.
5. To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.