THE NEW PILLSBURY FAMILY COOKBOOK RECIPES
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS | ALLRECIPES
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Almond Desserts
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 18 minutes
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, CarbohydrateContent 13.7 g, CholesterolContent 13.6 mg, FatContent 5.2 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 3.3 g, SodiumContent 36.5 mg, SugarContent 8.2 g
EASY LAYERED BEEF ENCHILADAS RECIPE - PILLSBURY.COM
There are just some nights when you want to make a dinner that everyone will agree on, and that’s when it’s time to rely on this beef enchiladas recipe. With a streamlined prep (thanks El Paso™ Chopped Green Chiles and Old El Paso™ Red Enchilada Sauce!), you can have dinner on the table in just 45 minutes.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
- Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
- Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.
Nutrition Facts : Calories 310 , CarbohydrateContent 24 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 4 g, TransFatContent 1/2 g
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