These jumbo-sized mini quiches (not an oxymoron!), lined with Canadian bacon, make a stunning side dish or main for breakfast or brunch. It’s an easy one to riff on!MORE+LESS-Updated November 3, 2016Make withPillsbury Pie Crust1box (14.1 oz.) Pillsbury™ Refrigerated Pie Crusts8-16 slices Canadian Bacon, Bacon or Black Forest Ham1cup shredded sharp cheddar1/4sweet onion, finely dicedHide Images1Heat oven to 350°F.

Slow cookers aren’t exactly famous for creating crispy textures, but with last-minute help from the broiler, you can have the best of both worlds—savory wild rice and meltingly tender chicken with crispy, crunchy, delicious skin.MORE+LESS-Make withProgresso Broth2cups thinly sliced yellow onions1 1/2cups Progresso™ chicken broth (from 32-oz carton)8oz button mushrooms, sliced2tablespoons butter, melted1/2teaspoon ground black pepper1package (20 oz) bone-in skin-on chicken thighs (about 4)1/4cup chopped fresh Italian (flat-leaf) parsley1tablespoon chopped fresh thyme leavesHide Images1Spray 5-quart slow cooker with cooking spray.

These cute penguin treats are a fun and easy appetizer that kids (and adults) will love to eat!MORE+LESS-2cans (5.75 oz each) small, jumbo pitted black olives2cans (5.75 oz each) large, jumbo pitted black olives1package (8 oz) cream cheeseHide Images1Start by slicing a carrot to create a small, round circle.

This weeknight-ready version of moo shu pork has all of the flavors you love about the slow-cooked Chinese pork but hurries things along with ground pork and a skillet. The traditional tortilla-like pancakes are replaced with mini taco bowls so you can double down on making them for dinner or for party food.

Filled with a mild black bean and sausage filling, these delicious tacos are fast, easy and totally kid-friendly.MORE+LESS-1(15.5 oz) can black beans, drained and rinsed2links Roasted Red Pepper Chicken Sausage (precooked)2tbsp chopped roasted red peppers12Old El Paso™ taco shellsHide Images1Combine the black beans, chicken sausage, roasted red peppers, cumin, paprika and garlic powder in a 10-inch skillet.

Tired of the same-ol& 39; same-ol& 39; appetizers? Try these savory stuffed crescent rolls, stuffed with a variety of meat and cheese fillings. Your tastebuds will never be bored again.MORE+LESS-Make withPillsbury Crescents2tubes Pillsbury™ refrigerated crescent rolls, separated into 16 dough triangles2tablespoon extra-virgin olive oil, divided1can black beans, drained and rinsed2cups shredded cheddar cheese, divided2eggs, lightly scrambled3slices prosciutto, lightly crisped in a little oil1/4cup torn basil leaves1Italian sausage link, casing removed1teaspoon crushed red pepper1teaspoon smoked paprika1can Muir Glen™ fire roasted diced tomatoes1cup broccoli florets, steamed and chopped2pinches coarse salt and freshly ground pepperHide Images1BEAN FILLING: Heat up 1 tablespoon oil in a little saucepan.