Dulce De Leche Bars

2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
1 3/4 cups quick-cooking or old-fashioned oats
2/3 cup packed brown sugar
2 teaspoons vanilla
1 bag (14 oz) caramels, unwrapped
1/2 cup butter
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons caramel topping (Optional)

Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2. Bake 13 to 18 minutes or until light golden brown.
3. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth. (Becareful not to burn)
4. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
5. With small spoon, drizzle caramel topping over bars. Store in refrigerator

Serve with vanilla ice cream.

By: Pillsbury

Chocolate Chip Cheesecake Bars

2 package (8 oz) cream cheese, softened
1 cup sugar
2 egg
1 cup coconut, if desired
2 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

Heat oven to 325°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. Lightly grease a 13x9 inch baking dish, break up one package of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle second package of cookie dough over cream cheese mixture.
3. Bake 45-55 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

By: Pillsbury

Tortellini Cream Spinach

1 Package Barilla Tortellini (Cheese & Spinach)
1 Box Frozen Chopped Spinach
1 cup Heavy Whipping Cream
2/3 cup Milk
4 oz Cream Cheese
1/3 cup Grated Kraft Parmesan and Romano Cheese
1 1/2 tsp Black Pepper
1/2-1 tsp Salt
1/2 tsp Garlic Salt
1/2-1 tsp Garlic Powder (1 Garlic Clove)
Dash Crushed Red Pepper Flakes
Fresh Shredded Parmesan Romano Cheese
Shredded Mozzarella Cheese

Start water in pot to boil. Cook Spinach as directed on package (I cook mine in the microwave for 7 min, and then take out season with a little pepper, salt, and 1/2 tsp of butter, then cook for 1 minute, drain and set aside.)
While waiting for water to boil, in a skillet on low heat, cut cream cheese into pieces and place in skillet. Add Cream and Milk. Warm until cream cheese starts to melt add Kraft Cheese (use whisk to blend together). Add Pepper, Salt, Garlic Salt, Garlic Powder, Red Pepper Flakes, mix together. Raise heat to low-medium heat. Once sauce has warmed and combined together add spinach, raise heat to a slight simmer, be careful not burn the sauce!!! Stir often!!! Simmer for 5 minutes just to combine flavors. Add 1/2 cup of both shredded cheeses, stir then set aside. Drain noodles, return to pot, add sauce to noodles, stir gently together, top with more fresh shredded cheese.

By: Melissa Frederick

Curly Italian Pasta

Cavatappi pasta (I usually cook half the box for my family of 5)
1 package Italian Ground Sausage
1/3 cup diced green bell pepper
1/3 cup diced onion
1-2 cloves garlic
1 can of Italian diced tomatoes
1-1 1/2 cups of Heavy Whipping Cream
Salt and Pepper to taste
Fresh grated Parmesan and Romano Cheese (I use Sargentos shredded cheese)

Bring water to boil for noodles. Cook sausage until cooked through, drain, return to pan and add green bell pepper, onion, garlic, salt and pepper. Continue browning meat, and cooking veggies. Add Pasta to water, and cook according to package. Add tomatoes to meat mixture, continue cooking for 5 more minutes. Then add Heavy Whipping Cream to meat mixture, low-mid heat. Drain pasta, return to pan. Add about a cup of cheese in the meat mixture and stir till combined, then add to pasta. Top with more cheese.

By: Melissa Frederick