Grand Prize Winner: Chicken Florentine Panini

1 (10-ounce) can Pillsbury Refrigerated Pizza Crust
1 (9-ounce) package Green Giant Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese

    Heat oven to 375 degrees. Unroll dough; place in ungreased 15-by-10-by-1-inch baking pan. Starting at center, press out dough to edges of pan. Bake 10 minutes. Cool 15 minutes or until completely cooled.

    Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.

    Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.

    To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.

     Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large cast iron skillet over medium-high heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters. Makes 8 sandwiches or 4 servings.

- Denise Yennie of Nashville, Tenn.

Zebra Brownie Doughnuts

1 15.8-oz. package Pillsbury Thick 'n Fudgy Double Chocolate
Deluxe Brownie Mix
½ cup buttermilk
¼ cup light or extra-light olive oil
1 egg

GLAZE
1 ½ cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

    Heat oven to 400 degrees. Spray 12 nonstick miniature bundt cups (6 1-cup fluted molds to a pan) with nonstick cooking spray. Reserve chocolate syrup packet from brownie mix.

    In large bowl, combine brownie mix, buttermilk, oil and egg; beat at medium speed 1 ½ to 2 minutes or until smooth. Spoon 2 heaping measuring tablespoons batter into each sprayed cup. Bake 10 to 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of doughnuts to loosen. Remove from cups; place on wire rack.

    In small bowl, combine all glaze ingredients, adding enough milk for desired glazing consistency; blend until smooth. Brush or spoon glaze over fluted side of each doughnut. Cut off small corner from chocolate syrup packet. Drizzle syrup over doughnuts. Makes 12 doughnuts.

-- Rosemary Leicht, Bethel

Saucy Pork Medallions With Spiced Couscous

1 pound pork tenderloin, cut into ½-inch slices
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon cornstarch
1 cup apple juice
¼ cup water
2 tablespoons balsamic vinegar
2 4.5-oz. jars Green Giant Sliced Mushrooms

COUSCOUS
2 cups water
1/2 teaspoon salt
1 ¼ cups uncooked couscous
1 cup Green Giant Select Frozen Super Sweet Gold and White Corn
½ red bell pepper, chopped
3 green onions, chopped
½ teaspoon five-spice powder

    To flatten each pork slice, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about " inch thick; remove wrap. Sprinkle pork with 1 teaspoon salt and pepper. Melt butter in 12-inch skillet over medium-high heat. Add pork; cook 8 minutes or until browned, turning once. Remove pork from skillet.

     Add ginger root and garlic to skillet; cook and stir 1 minute or until tender. In medium bowl, combine cornstarch, apple juice, ¼ cup water and vinegar; mix well. Add to mixture in skillet. Bring to a boil. Reduce heat to medium-low. Add mushrooms and pork; cook 10 minutes or until sauce is of desired consistency, stirring occasionally.

     Meanwhile, in medium saucepan, combine 2 cups water and ½ teaspoon salt. Bring to a boil. Stir in couscous, corn, bell pepper, onions and five-spice powder; mix well. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture. Makes 4 servings.

-- Susan Runkle, Walton

Milk Chocolate Butterscotch Cafe Cookies
1 (18-ounce) package Pillsbury Refrigerated Sugar Cookies
⅓ cup firmly packed brown sugar
1 teaspoon vanilla
¾ cup old-fashioned rolled oats
½ cup butterscotch chips
2 (1.55-oz.) milk chocolate candy bars, finely chopped

    Heat oven to 350 degrees. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Break up cookie dough into large bowl. Add brown sugar and vanilla; mix well. Add oats, chips and chocolate; mix well. (Dough will be stiff.)

     Drop dough by rounded ¼ cupfuls 2 inches apart onto sprayed cookie sheet. Flatten to ½ -inch thickness. Bake 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. Cool 1 minute. Remove from cookie sheet. Makes 9 (4-inch) cookies.

--Cindy Schmuelling, Fort Mitchell