Easy Empanada Squares - A Million Dollar Recipe!?

My sister, Kara, is in the running to become a finalist in the upcoming Pillsbury Bake-Off. They are doing things a bit differently this year and 10 of the 100 finalists are decided by the public. If her recipe makes it into the finals she will have a chance to compete for the $1,000,000 prize!



EASY EMPANADA SQUARES

2 large naval oranges
1/2 cup golden raisins
1 cup sour cream
1 teaspoon cumin seeds
6 slices bacon, diced
12 ounce package bulk pork chorizo sausage
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup jarred salsa
1 teaspoon smoked paprika, divided
1 Tablespoon Crisco 100% Extra Virgin Olive Oil, divided
2- 8 ounce packages Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet


1. Preheat oven to 375 degrees. Grate the zest from one orange, then juice the orange. Place 1/2 teaspoon of the zest in a small bowl, along with the juice and golden raisins. Toss raisins to coat, then set aside to soak. In another small bowl, stir together sour cream and remaining orange zest; cover and refrigerate. Cut the remaining orange into 8 wedges; set aside for garnish.
2. Heat a heavy 10-12 inch skillet over medium heat. Add cumin seeds and toast, shaking pan, until they become fragrant and lightly browned, about 2 minutes. Remove seeds and set aside. Add the bacon to the pan and cook until crisp. Remove with a slotted spoon and drain on paper towels. Add chorizo to pan and cook through, stirring to break up meat. Remove with a slotted spoon and drain on paper towels. Remove all but 2 Tablespoons of the pan drippings. (If there are not enough pan drippings, add Crisco olive oil to make 2 Tablespoons). Add onions and bell pepper to pan; saute for 5 minutes, or until softened. Remove from heat. Drain the raisins, discarding juice and zest. Add to pan, along with cumin seeds, salsa, 3/4 teaspoon of smoked paprika, bacon, and chorizo.

3. Coat a 9-by-13-inch pan bottom with 1/2 Tablespoon of olive oil. Press one package of the crescent sheets onto bottom of pan, making a 1-/4-inch edge. Spoon chorizo filling into pan. Top with second sheet of crescent dough. Press edges together and crimp with a fork to seal. Brush top crust with remaining 1/2 Tablespoon of olive oil. Make several slits on top of crust. Bake for 22-24 minutes or until crust is golden. Remove from oven and let stand for 3-4 minutes. Sprinkle top with remaining 1/4 teaspoon paprika. Cut into 8 squares and place each on serving plate. Serve each with a dollop of sour cream mixture on the side, and garnish each with an orange wedge. Serves 8.

Award-Winning Recipe: 39th Pillsbury Bake-Off

SMOKY SOUTHWESTERN SHEPARD'S PIE

Recipe featured on the cover of the 39th Pillsbury Bake-Off Cookbook

1 1/2 lb. lean ground beef round
1/2 cup chopped onion
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed potato flakes
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Mexican cheese blend
1 (10-oz.) can enchilada sauce
1 to 2 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges

Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.

Serving size: 6 servings

Award-Winning Recipe: 35th Pillsbury Bake-Off

RASPBERRY FILLED APRICOT CAKE

$2,000 winning recipe from 35th Pillsbury Bake-Off

CAKE:
1 (1 lb. 2.25-oz.) pkg. pudding included Yellow cake mix
1 1/3 cups apricot nectar
2 eggs
FILLING:
1 cup raspberry spreadable fruit or jam
FROSTING:
1 1oz sugar free vanilla instant pudding mix
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8oz frozen light whipped topping thawed
3 Tablespoons coconut, toasted

Heat oven to 350 F. Lightly grease and flour two 9-or 8-inch round cake pans.
In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pans.
Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.
Cool completely.
To assemble cake, slice each cake layer in half horizontally to make 4 layers.
Place 1 cake layer cut side up on serving plate; spread with 1/3 cup spreadable fruit.
Repeat 2nd & 3rd layers with fruit.
Top with remaining cake layer.
In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well.
Add thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake.
Sprinkle top with toasted coconut.
Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.