Recipe From Heaven

Ingredients

* 1 (8 ounce) package refrigerated crescent rolls
* 1/2 cup fresh blueberries
* 1/4 cup confectioners' sugar
* 1/4 cup prepared vanilla frosting (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.

2. Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.

3. Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

Ingredients

* 1 (16 ounce) jar Ragu® Cheesy Double Cheddar Sauce
* 2 (10 ounce) packages frozen broccoli florets, thawed
* 1/4 cup plain or Italian seasoned bread crumbs
* 1 tablespoon Shedd's Spread Country Crock® Spread

Directions

1. Preheat oven to 350 degrees F. Combine Double Cheddar Sauce with broccoli in 1-1/2-quart casserole.

2. Evenly top with bread crumbs combined with Spread.

3. Bake uncovered 20 minutes or until bread crumbs are golden and broccoli is tender.

Ingredients

* 6 oranges
*
* 3 cups cooked, mashed sweet potatoes
* 1 cup white sugar
* 1/4 cup orange juice
* 2 eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 cup butter, softened, divided
* 1 tablespoon grated orange peel
*
* 1 cup brown sugar
* 1/2 teaspoon all-purpose flour
* 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.

3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.

4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.

5. Bake in preheated oven for 30 minutes.

Ingredients

* 1/2 pound fresh asparagus, trimmed
* 1/4 cup apricot preserves
* 1 tablespoon red wine vinegar or cider vinegar
* 1/8 teaspoon ground cinnamon
* 1 pinch ground ginger

Directions

1. In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.

2. In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus.

Ingredients

* 1 teaspoon olive oil
* 1/2 cup diced onion
* 2 pounds ground lamb
* 1 egg
* 1 cup bread crumbs
* 1 clove garlic, minced
* 4 1/2 teaspoons salt
* 1 tablespoon ground black pepper
* 4 ounces soft goat cheese
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon chopped fresh basil leaves
* 1 tablespoon chopped fresh oregano

Directions

1. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.

2. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.

3. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.

4. Preheat an outdoor grill for medium-high heat.

5. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.

6. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.