Cheeseburger Crescent Ring

Ingredients

• 3/4 pound ground beef
• 1/2 cup ketchup
• 2 tablespoons yellow mustard
• 4 slices American cheese, quartered
• 3/4 cup dill pickle slices
• 2 tubes (8 ounces each) refrigerated crescent rolls
• Thousand Island Dressing, optional

Directions

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal.
• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in ketchup and mustard. Remove from the heat.
• Spoon beef mixture across wide end of triangles. Top with cheese and pickles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. If desired, serve with Thousand Island Dressing.

ZUCCHINI APPLE BREAD

Ingredients

• 4 cups all-purpose flour
• 3 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 5 large eggs, room temperature
• 1-1/2 cups vegetable oil
• 2 cups sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1-1/2 cups chopped pecans
• 1 cup grated peeled apples

Directions

• In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, pecans and apples.
• Transfer to 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks.

Chocolate Chip Cookie Delight

Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 3 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

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Directions

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
• In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
• Cover and refrigerate until firm, 8 hours or overnight.

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