Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
Pillsbury Grands! refrigerated biscuits make easy work of these Mexican-inspired appetizers that are punched up with taco seasoning, tomatoes and green chiles.
“I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast.” Pat Lemke - Brandon, Wisconsin
This Enchilada Dip recipe contains kraft mexican style shredded cheese, philadelphia cream cheese, boneless skinless chicken breasts, chopped green chiles, garlic powder and more.
We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food.
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits.
This PHILADELPHIA Cucumber and Herb Dip recipe contains philadelphia cream cheese, kraft shredded swiss cheese, cucumber, fresh garlic, lemon juice and more.
