Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.
Marshmallow Crescent Puffs
- 1/4 cup granulated sugar
- 2 TBS all-purpose flour
- 1 Tsp cinnamon
- 2 cans refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 teaspoons of milk
- 1/4 cup chopped nuts (optional)
- Preheat oven to 375° F. Spray muffin pan with non-stick cooking spray.
- In a bowl, mix sugar, flour and cinnamon.
- Seperate crescent dough into 16 triangles. Dip 1 marshmallow into the melted butter, then roll in the sugar mixture. Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry. Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
- Bake 12-15 minutes or until golden brown. Let cool for 1 minute. Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
- How to make glaze: Mix powdered sugar, vanilla and milk. Add more milk if needed to get desired consistency.
- Drizzle glaze over warm rolls. Sprinkle with nuts (optional).
- Serve warm.
Recipe adapted from Pillsbury.
Sides, drinks and leftovers perfect for sharing with friends
(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.
“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”
These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.
Find more recipes to share with friends this season at McCormick.com.
Chipotle Corn Pudding
Prep time: 10 minutes
Cook time: 1 hour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 2 teaspoons McCormick Minced Onions
- 1 1/2 teaspoons McCormick Ground Mustard
- 1 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1/4 teaspoon McCormick Chipotle Chili Pepper
- 4 eggs
- 1/2 cup milk
- 1/4 cup (1/2 stick) butter, melted
- 2 cans (14 3/4 ounces each) creamed corn
- 1 can (15 1/4 ounces) whole- kernel corn, drained
- nonstick cooking spray
- Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
- In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
- Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.
Slow Cooker Red Wine Hot Chocolate
Prep time: 5 minutes
Cook time: 1 hour
- 1 bottle (750 milliliters) red wine
- 8 cups whole milk
- 1 can (14 ounces) sweetened condensed milk
- 1 package (12 ounces) dark chocolate chips
- 1 teaspoon McCormick Ground Nutmeg
- 4 McCormick Cinnamon Sticks
- Place all ingredients in slow cooker. Cover.
- Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
- Reduce heat to low. Serve from slow cooker.
Pecan Pie Brie
Prep time: 5 minutes
Cook time: 12 minutes
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon McCormick Ground Cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick Ground Nutmeg
- 3 tablespoons butter, divided
- 1 cup pecans, chopped
- 1/2 cup light corn syrup
- 2 tablespoons water
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/2 teaspoon McCormick Rum Extract
- 1 wheel Brie cheese, warmed
- In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
- In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
- Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
- Spoon over warmed Brie.
Leftover Turkey Taco Crescent Ring
Prep time: 25 minutes
Cook time: 25 minutes
- 1 package McCormick Original Taco Seasoning Mix, divided
- 2 tablespoons butter
- 1 cup finely chopped onion
- 2 cups shredded, cooked turkey
- 1 can (15 1/4 ounces) whole-kernel corn, drained
- 1 can (10 ounces) diced tomatoes and chilies, drained
- 1 garlic clove, minced
- 1 container (8 ounces) whipped cream cheese
- 2 cups shredded cheddar cheese, divided
- 2 packages (8 ounces each) refrigerated crescent dinner rolls
- Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
- In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
- Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
- Bake 15 minutes, or until golden brown.
- In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
- Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.
(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.
The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.
During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.
Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.
Summer Pizza Snack
Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
- 1 tube (8 ounces) crescent rolls
- 1 tub (8 ounces) low-fat cream cheese
- 1/4 cup light mayonnaise
- 1/4 teaspoon garlic powder
- 1 cup shredded part-skim mozzarella cheese
- 3/4 cup sliced cherry tomatoes
- 1/2 cup sliced black olives
- 1/2 cup chopped broccoli florets
- 1/2 cup chopped cucumber
- Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
- In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
Beef Burrito with Pepper Jack Cheese and Black Beans
Total time: 9 minutes
- 1/2 pound ground beef sirloin
- 2 teaspoons minced garlic
- 1 cup chunky salsa, divided
- 2 cups cooked brown or white rice
- 6 whole-wheat tortillas (9 inches each)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (11 ounces) corn kernels, drained
- 2 cups shredded pepper jack cheese
- sliced green onion, including green tops
- In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
- Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
- Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.
Source: Midwest Dairy Association