Whitesburg KY
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Mostly cloudy

Gather Round



It’s time to celebrate the season best shared with family and friends. Delicious recipes, which are surprisingly easy to make, will impress guests without keeping you tied to the kitchen. Add B. Smith’s stylish

entertaining ideas to the mix – then simply sit back and wait for the

doorbell to ring!

“Entertaining shortcuts are a must, especially during the bustling holiday season,” said B. Smith, national style expert, who also is a restaurant owner, cookbook author and radio host. “I’m a fan of quick scratch recipes that start with convenience products. All the makings for a memorable season are within reach with some plan ning, a little prep and a lot of fun!”

For more great holiday recipes, visit www.Pillsbury.com.
Deviled Crab and
Cheese Biscuit Cups
This delightful appetizer recipe is
popular with B. Smith’s guests when
she entertains at home.
3/4 cup whipped cream cheese
spread (from 8-oz
1 tablespoon fresh lemon juice
1 teaspoon red pepper sauce
1/4 cup finely shredded mild
Cheddar cheese (1 oz)
2 tablespoons chopped green
onions (2 medium)
1 teaspoon paprika
1/2 cup garlic and herb bread
3 cans (6 oz each) white
crabmeat, well drained
1 cup chopped celery
1 can (16.3 oz) Pillsbury
Grands! Flaky Layers
buttermilk biscuits
2 tablespoons chopped fresh

1. Heat oven to 375°F. Spray 16
regular-size muffin cups with
cooking spray.
2. In small bowl, mix cream cheese,
lemon juice, pepper sauce,
Cheddar cheese, green onions,
paprika, bread crumbs, crabmeat
and celery until well blended.
3. Separate dough into 8 biscuits;
then peel in half to make 16
biscuits. Press or roll each into
5-inch round. Place 1 biscuit
round in each muffin cup; firmly
press in bottom and up side,
forming 1/4-inch rim over edge
of cup. Place 2 tablespoons crab
mixture in bottoms of muffin
4. Bake 12 to 15 minutes or until
filling is set and edges of biscuits
are golden brown. Sprinkle each
with chopped parsley; lightly press
into filling. Remove biscuit cups
from pan; serve immediately.
16 servings
High Altitude (3500 to 6500 ft): No

Brown Butter
Creamy Apple Pie
B. Smith’s best bet for holiday bak –
ing: jump-start your homebaked
pies by choosing a convenient
premade crust that comes ready
to fill, bake and thrill!
1 Pillsbury Pet-Ritz frozen
deep dish pie crust
(from 12-oz package)
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose
1 teaspoon vanilla
5 cups sliced peeled Granny
Smith apples (5 medium)
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed brown
3/4 teaspoon ground
1/4 cup cold butter
1/2 cup whipping cream
1 tablespoon powdered
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1. Place cookie sheet on oven rack.
Heat oven to 400°F.
2. In 1-quart saucepan, cook 1/4 cup
butter over medium heat until
melted and lightly browned, stir –
ring constantly. Cool completely,
about 15 minutes.
3. In large bowl, beat 1/2 cup gran –
ulated sugar and egg with wire
whisk until light and fluffy. Beat
in 2 tablespoons all-purpose flour
and 1 tea spoon vanilla. Beat in
cooled butter. Gently stir in
apples. Pour into frozen pie crust.

4. In medium bowl, stir together
all streusel ingredients except
butter. With pastry blender or
fork, cut in 1/4 cup butter until
mixture looks like coarse crumbs.
Sprin kle over apples. Place pie
on cookie sheet in oven.
5. Bake 20 minutes. Reduce
oven temperature to 350°F,
and cover edge of crust with
strips of foil to prevent exces –
sive browning. Bake 40 to 50
min utes longer or until apples
are tender and crust is golden
brown. Cool 2 hours.
6. In small bowl, beat whipping
cream until soft peaks form.
Add remaining topping ingre –
dients; beat until stiff peaks
form. Pipe or spoon onto pie.
8 servings
High Altitude (3500 to 6500
ft): In step 5, increase second
bake time to 50 to 55 minutes.

Biscuit Bread Pudding
A rich, old-fashioned custard dessert
is made simple with frozen biscuits.
12 Pillsbury Grands! frozen
buttermilk biscuits
(from 25-oz bag)
8 eggs
4 1/2 cups milk
2/3 cup sugar
2/3 cup raisins
2 teaspoons ground
2 teaspoons vanilla
Caramel topping, warmed,
if desired
1. Heat oven to 350°F. Bake bis –
cuits as directed on bag. Cool
com pletely, about 20 minutes.
2. Meanwhile, generously spray
twelve 10-oz custard cups or
twelve 4 1/2×1 1/4-inch dispos able foil tart pans with cooking
spray. In large bowl, beat eggs.

Add milk, sugar, raisins, cinna –
mon and vanilla; mix well.
3. Cut baked biscuits into 1-inch
cubes. Add to egg mixture; mix
well. Let stand 5 minutes. Divide
biscuit mixture evenly among
custard cups.
4. Bake 20 to 25 minutes or until
set. With knife or metal spatula,
loosen edges of each pudding;
slide onto dessert plate. Drizzle
with warm topping.
Timesaving Tip: Bake biscuits
up to 2 days before preparing the
pudding. After they have cooled,
store in a sealed food-storage plastic
bag at room temperature.
12 servings
High Altitude (3500 to 6500 ft):
Follow High Altitude directions
on bag when baking biscuits. Grad ually stir 1/4 cup all-purpose flour
into ingredients in step 2. Bake 25
to 30 minutes.

Garlic, Cheese and
Tomato Bread Bites
Upgrade dinner rolls by filling
them with a delicious cheese
10 Pillsbury frozen soft
white dinner rolls
(from 12.4-oz bag)
1 container (6.5 oz)
spreadable cheese
1 tablespoon diced
sundried tomatoes
1 tablespoon diced pitted
kalamata olives
1 jar (8 oz) marinara
sauce, warmed

1. Heat oven to 375°F. Remove
rolls from bag; thaw 10 min –
utes.With thumb, make inden –
tation in center of each roll.
2. In medium bowl, mix cheese,
sundried tomatoes and olives.
Place 1 tablespoon cheese
mixture in each indentation.
Place on ungreased cookie
3. Bake 12 to 17 minutes or until
tops are light golden brown.
Serve with warmed marinara
10 servings
High Altitude (3500 to 6500 ft):
No change.





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