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To learn more about this recipe, click here. Mini Puff Cheesecakes 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg, beaten 3/4 cup cream cheese, softened 3 tablespoons confectioners’ sugar 1/2 teaspoon vanilla extract 1/2 cup thawed frozen whipped topping 36 fresh raspberries or semi-sweet chocolate pieces Recipe Steps 1) Heat the oven to 375°F.  2) Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork. 3) Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks. 4) Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners’ sugar and vanilla extract.  Fold in the whipped topping. 5) Spoon about 1 tablespoon cream cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2raspberries.  Sprinkle with additional confectioners’ sugar, if desired.

Mini Puff Cheesecakes

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg, beaten

3/4 cup cream cheese, softened

3 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

1/2 cup thawed frozen whipped topping

36 fresh raspberries or semi-sweet chocolate pieces

Recipe Steps

1) Heat the oven to 375°F. 

2) Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

3) Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks.

4) Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners’ sugar and vanilla extract.  Fold in the whipped topping.

5) Spoon about 1 tablespoon cream cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2raspberries.  Sprinkle with additional confectioners’ sugar, if desired.

To learn more about this recipe, click here. Franks Under Wraps 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 10 frankfurters (about 1 pound) , cut in half crosswise Prepared mustard Recipe Steps 1) Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk. 2) Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 20 (1/2-inch) strips.  Wrap the pastry strips around the frankfurters and press to seal.  Place the pastries onto a baking sheet.  Brush the pastries with the egg mixture. 3) Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Serve the pastries with the mustard for dipping.

Franks Under Wraps

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg

1 tablespoon water

10 frankfurters (about 1 pound) , cut in half crosswise

Prepared mustard

Recipe Steps

1) Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

2) Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 20 (1/2-inch) strips.  Wrap the pastry strips around the frankfurters and press to seal.  Place the pastries onto a baking sheet.  Brush the pastries with the egg mixture.

3) Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Serve the pastries with the mustard for dipping.

To learn more about this recipe, click here. Super Simple Nacho Pasta 1 can (10 3/4 ounces) Campbell’s® Condensed Fiesta Nacho Cheese Soup 1/2 cup milk 4 cups corkscrew-shaped pasta, cooked and drained Recipe Steps 1) Stir the soup, milk and pasta in a 3-quart saucepan. Heat through over medium heat.

Super Simple Nacho Pasta

1 can (10 3/4 ounces) Campbell’s® Condensed Fiesta Nacho Cheese Soup

1/2 cup milk

4 cups corkscrew-shaped pasta, cooked and drained

Recipe Steps

1) Stir the soup, milk and pasta in a 3-quart saucepan. Heat through over medium heat.

To learn more about this recipe, click here. Stir-Fried Beef Salad in Tortilla Cups 4 flour tortillas (8-inch), warmed Vegetable cooking spray 1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips 1/2 teaspoon garlic powder or 2 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup Pace® Picante Sauce 1/4 cup prepared Italian salad dressing 4 green onions, cut into 1-inch pieces 1 cup cherry tomatoes cut in half 4 cups mixed salad greens torn into bite-sized pieces Recipe Steps 1) Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with the cooking spray. 2) Bake for 10 minutes or until the edges of the tortillas are golden. Let cool. 3) Season the beef with the garlic powder. 4) Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Pour off any fat. 5) Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through. 6) Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens. 

Stir-Fried Beef Salad in Tortilla Cups

4 flour tortillas (8-inch), warmed

Vegetable cooking spray

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips

1/2 teaspoon garlic powder or 2 cloves garlic, minced

1 tablespoon vegetable oil

1/2 cup Pace® Picante Sauce

1/4 cup prepared Italian salad dressing

4 green onions, cut into 1-inch pieces

1 cup cherry tomatoes cut in half

4 cups mixed salad greens torn into bite-sized pieces

Recipe Steps

1) Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with the cooking spray.

2) Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.

3) Season the beef with the garlic powder.

4) Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Pour off any fat.

5) Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.

6) Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens. 

To learn more about this recipe, click here. Salsa Onion Dip 1 envelope (about 1 ounce) dry onion soup and recipe mix 1 container (16 ounces) sour cream 1 cup Pace® Chunky Salsa Sliced green onion Tortilla chips or fresh vegetables Recipe Steps 1) Stir the soup mix, sour cream and salsa in a medium bowl.  Cover and refrigerate for 2 hours.  Sprinkle with the onion. Serve with the tortilla chips for dipping.

Salsa Onion Dip

1 envelope (about 1 ounce) dry onion soup and recipe mix

1 container (16 ounces) sour cream

1 cup Pace® Chunky Salsa

Sliced green onion

Tortilla chips or fresh vegetables

Recipe Steps

1) Stir the soup mix, sour cream and salsa in a medium bowl.  Cover and refrigerate for 2 hours.  Sprinkle with the onion. Serve with the tortilla chips for dipping.

To learn more about this recipe, click here. Grilled Corn Salad 4 ears fresh corn on the cob, husks removed 1/4 cup Crisco® vegetable oil 3 tablespoons lime juice 3 tablespoons pure maple syrup 1/4 teaspoon ground black pepper 1 small red pepper, finely chopped (about 1/3 cup) 3 green onions, finely chopped 3 tablespoons chopped fresh cilantro leaves or parsley Recipe Steps 1) Rub the corn with 2 tablespoons oil.  Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk. 2) Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife. 3) Stir the corn, red pepper, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

Grilled Corn Salad

4 ears fresh corn on the cob, husks removed

1/4 cup Crisco® vegetable oil

3 tablespoons lime juice

3 tablespoons pure maple syrup

1/4 teaspoon ground black pepper

1 small red pepper, finely chopped (about 1/3 cup)

3 green onions, finely chopped

3 tablespoons chopped fresh cilantro leaves or parsley

Recipe Steps

1) Rub the corn with 2 tablespoons oil.  Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.

2) Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.

3) Stir the corn, red pepper, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

To learn more about this recipe, click here. Lemon Sangrita Punch 2 cups V8® 100% Vegetable Juice, chilled 1 container (64 ounces) refrigerated lemonade 1 tablespoon Worcestershire sauce 2 lemons, thinly sliced 2 limes, thinly sliced 1 orange, thinly sliced Ice cubes Recipe Posts 1) Stir the juice, lemonade and Worcestershire, if desired, and the lemon, lime and orange slices in an 8-quart punch bowl. 2) Serve immediately or refrigerate until serving time. 3) Pour into ice-filled tall glasses.

Lemon Sangrita Punch

2 cups V8® 100% Vegetable Juice, chilled

1 container (64 ounces) refrigerated lemonade

1 tablespoon Worcestershire sauce

2 lemons, thinly sliced

2 limes, thinly sliced

1 orange, thinly sliced

Ice cubes

Recipe Posts

1) Stir the juice, lemonade and Worcestershire, if desired, and the lemon, lime and orange slices in an 8-quart punch bowl.

2) Serve immediately or refrigerate until serving time.

3) Pour into ice-filled tall glasses.

To learn more about this recipe, click here. Mini Crab Cakes with Creamy Picante Sauce 2 cans (6 ounces each) crabmeat, drained 1 cup Pace® Picante Sauce 1/2 cup plain dry bread crumbs 1 egg, beaten 2 tablespoons lime juice 1/4 cup light mayonnaise 2 tablespoons vegetable oil Recipe Steps 1) Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl.  Cover and refrigerate for 30 minutes.  Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes. 2) Stir the remaining picante sauce and the mayonnaise in a small bowl.  Cover and refrigerate. 3) Heat the oil in a 10-inch nonstick skillet over medium heat.  Add the crab cakes in batches and cook until they’re well browned on both sides.  Drain the crab cakes on paper towels.  Serve with the picante-mayonnaise mixture.

Mini Crab Cakes with Creamy Picante Sauce

2 cans (6 ounces each) crabmeat, drained

1 cup Pace® Picante Sauce

1/2 cup plain dry bread crumbs

1 egg, beaten

2 tablespoons lime juice

1/4 cup light mayonnaise

2 tablespoons vegetable oil

Recipe Steps

1) Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl.  Cover and refrigerate for 30 minutes.  Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes.

2) Stir the remaining picante sauce and the mayonnaise in a small bowl.  Cover and refrigerate.

3) Heat the oil in a 10-inch nonstick skillet over medium heat.  Add the crab cakes in batches and cook until they’re well browned on both sides.  Drain the crab cakes on paper towels.  Serve with the picante-mayonnaise mixture.

To learn more about this recipe, click here. Brie en Croute 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/4 cup toasted sliced almonds (optional) 1/4 cup chopped fresh parsley 1 (about 1 pound) Brie cheese round 1 box (13 ounces) Pepperidge Farm® Quartet Cracker Assortment Recipe Steps 1) Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk. 2) Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle.  Sprinkle the almonds and parsley in the center of the circle.  Top with the cheese.  Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.  Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired.  Brush with the egg mixture. 3) Bake for 20 minutes or until the pastry is golden brown.  Let stand for 45 minutes.  Serve with the crackers.

Brie en Croute

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg

1 tablespoon water

1/4 cup toasted sliced almonds (optional)

1/4 cup chopped fresh parsley

1 (about 1 pound) Brie cheese round

1 box (13 ounces) Pepperidge Farm® Quartet Cracker Assortment

Recipe Steps

1) Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

2) Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle.  Sprinkle the almonds and parsley in the center of the circle.  Top with the cheese.  Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.  Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired.  Brush with the egg mixture.

3) Bake for 20 minutes or until the pastry is golden brown.  Let stand for 45 minutes.  Serve with the crackers.

To learn more about this recipe, click here. Pan Roasted Chicken & Vegetable Pizza Vegetable cooking spray 3/4 pound skinless, boneless chicken breasts, cubed 3 cups cut-up vegetables * 1/8 teaspoon garlic powder or 1 small clove garlic, minced 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or98% Fat Free) 1 prepared pizza crust (12-inch) 1 cup shredded Monterey Jack cheese (about 4 ounces) Recipe Steps 1) Heat the oven to 450°F. 2) Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the skillet. 3) Add the vegetables and garlic and cook until they’re tender-crisp. Stir the soup in the skillet. Return the chicken to skillet and heat through. 4) Spread the chicken mixture over the crust to within 1/4-inch of the edge. Top with the cheese. Bake for 12 minutes or until the cheese melts. Cut the pizza into 8 slices.

Pan Roasted Chicken & Vegetable Pizza

Vegetable cooking spray

3/4 pound skinless, boneless chicken breasts, cubed

3 cups cut-up vegetables *

1/8 teaspoon garlic powder or 1 small clove garlic, minced

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or98% Fat Free)

1 prepared pizza crust (12-inch)

1 cup shredded Monterey Jack cheese (about 4 ounces)

Recipe Steps

1) Heat the oven to 450°F.

2) Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the skillet.

3) Add the vegetables and garlic and cook until they’re tender-crisp. Stir the soup in the skillet. Return the chicken to skillet and heat through.

4) Spread the chicken mixture over the crust to within 1/4-inch of the edge. Top with the cheese. Bake for 12 minutes or until the cheese melts. Cut the pizza into 8 slices.