Broccoli Three Cheese Bake

Broccoli Three Cheese Bake

Ingredients:

1 can (2.8 oz) French-fried onions

2 bags (24 oz each) Green Giant™ Steamers Value Size frozen broccoli & three cheese sauce

1 package (3 oz) cream cheese, cut into cubes

1/4 cup chopped red bell pepper, if desired

1/2 teaspoon red pepper sauce



Directions:

Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.

In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.

Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

Pumpkin-Pecan Braid

Pumpkin-Pecan Braid

Ingredients:

Coffee Cake

3/4 cup canned pumpkin (not pumpkin pie mix)

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 egg, separated

1/2 cup chopped pecans

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations® refrigerated

seamless dough sheet


Glaze

1/2 cup powdered sugar

2 to 3 teaspoons milk

1 tablespoon chopped pecans



Directions:

Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.

If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.

With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.

Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.

In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.