Cook the pasta then toss everything together for this fast dinner recipe.

Ingredients

• 8 ounces dried bow tie and/or wagon wheel pasta
• 2 medium avocados, halved, seeded, peeled, and coarsely chopped
• 6 slices bacon, crisp cooked, drained, and crumbled
• 2/3 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/2 cup finely shredded Pecorino Romano cheese

• Cook pasta according to package directions. Drain.
• Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

• Calories 491, Total Fat 26 g, Saturated Fat 6 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 3 g, Cholesterol 18 mg, Sodium 358 mg, Carbohydrate 50 g, Total Sugar 3 g, Fiber 6 g, Protein 15 g. Daily Values: Vitamin C 20%, Calcium 14%, Iron 21%.
• Percent Daily Values are based on a 2,000 calorie diet

A tempting mixture of avocado, cilantro and lime juice add flavor and texture to this rich broth-based soup, garnished with a smoky dollop of chipotle-flavored sour cream.

Ingredients

• 1 cup sour cream
• 1/4 tsp. ground chipotle chile pepper
• 2 tbsp. olive oil
• 1 large onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 2 tbsp. chopped fresh cilantro leaves
• 2 tbsp. lime juice
• 4 avocados, pitted, peeled and cut into cubes (about 5 cups)

• Stir the sour cream and chile pepper in a small bowl.
• Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the saucepot. Heat to a boil.
• Place 1/2 of the avocado mixture in a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining avocado mixture. Return all of the pureed mixture to the saucepot. Cook over medium heat until the mixture is hot. Divide the soup among 8 serving bowls. Top each with about 1 tablespoon of the sour cream mixture.

Golden, flaky puff pastry "purses" hold a sweet surprise of cinnamon-and-maple scented banana. You'll find that these whimsical dessert bundles are easy to put together.

Ingredients

• 3 bananas , thinly sliced
• 1/4 cup maple-flavored syrup
• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
• 1 tbsp. sugar
• 1 tsp. ground cinnamon
• 2 tbsp. whole milk

• Heat the oven to 400 degrees F. Coarsely mash the bananas and syrup in a medium bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise. Roll each piece into a 15x5-inch rectangle. Cut each rectangle crosswise to make 3 (5-inch) squares. Repeat with the remaining pastry sheet, making 12 in all.
• Spoon the banana mixture into the center of the pastry squares. Fold the corners to the center over the filling and twist tightly to seal. Place the filled pastries onto a baking sheet.
• Stir the sugar and cinnamon in a small bowl. Brush the pastries with the milk and sprinkle with the sugar mixture.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Try this new twist on peach pie when entertaining friends and family. This fabulous dessert is served warm standing up in a glass with a scoop of ice cream. Your guests will be impressed with the lovely presentation.

Ingredients

• 1 15-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
• 3 medium peaches, pitted and chopped, or one 16-oz. pkg. frozen unsweetened peach slices, thawed and chopped
• 2/3 cup tiny marshmallows
• 1/2 tsp. cinnamon sugar or chili powder
• 1 Tbsp. cinnamon sugar or 1 Tbsp. sugar mixed with 1/2 tsp. chili powder
• Vanilla ice Cream (optional)

• Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.
• In medium bowl combine peaches, marshmallows, and the 1/2 teaspoon cinnamon sugar or chili powder.
• Unroll one piecrust. Cut crust into 6 wedges. Spoon a scant 1/4 cup of the peach mixture along one long side of each wedge, 1/2 inch from edge of crust. Brush edge of long sides of crust with a little water. Fold crust over filling. Using the tines of a fork, press long sides together to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.
• Place pies on prepared baking sheets. Prick top crusts of pies two or three times with a fork. Sprinkle with the 1 tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool completely.
• Serve standing upright in paper cups or in glasses with a scoop of ice cream. Makes 12 twisters.

• Store Twisters in an airtight container at room temperature for up to 24 hours. To Reheat: Preheat oven to 350 degrees F. Place twisters on baking sheet and heat, uncovered, for 8 to 10 minutes or until warm.

• Calories 188, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 148 mg, Carbohydrate 24 g, Total Sugar 7 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 4%, Calcium 0%, Iron 1%.
• Percent Daily Values are based on a 2,000 calorie diet

Here's a refreshing and versatile dessert that works for any occasion. It's not only easy to make, but it allows you to highlight whatever fruit is in season.

Ingredients

• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
• 1 egg , beaten
• 1 pkg. (3 1/2 ounces) vanilla instant pudding and pie filling mix
• 1 3/4 cups milk
• 1/2 cup cut-up fresh fruit or drained canned fruit
• Confectioners' sugar

• Heat the oven to 375 degrees F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 in all. Press the pastry squares into the muffin-pan cups. Brush with the egg.
• Bake for 10 minutes or until the pastries are golden brown. Remove the pastry cups from the pan and let cool completely on wire racks.
• Mix the pudding mix and milk in a medium bowl according to the package directions. Cover and refrigerate for 15 minutes.
• Spoon about 1 tablespoon pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners' sugar.
• To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions. Spoon about 2 tablespoons pudding mixture into each pastry shell. Top with the fruit. Sprinkle with the confectioners' sugar.

Sugar and spice-crusted apple turnovers are served with a rich caramel-ginger sauce. Simply delicious, and simple to prepare!

Ingredients

• 2 tbsp. sugar
• 1 tsp. pumpkin pie spice
• 1 pkg. (12.5 ounces) Pepperidge Farm® Apple Turnovers
• 2 tbsp. butter, melted
• 1 cup prepared caramel sauce
• 1/4 cup finely chopped crystallized (candied) ginger
• 1/4 cup finely chopped dried cranberries
• Sweetened whipped cream (optional)

• Stir the sugar and pumpkin pie spice in a small bowl. Brush the turnovers with the butter and sprinkle with the sugar mixture. Bake and cool the turnovers according to the package directions.
• Heat the caramel sauce, ginger and cranberries in a 1-quart saucepan over low heat until the mixture is hot. Serve the turnovers with the sauce. Top with the whipped cream, if desired.

Whether you use fresh or frozen berries, these convenient puff pastry baskets will dazzle your guests--and they're so easy to make--ready in just 25 minutes.

Ingredients

• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
• 1/2 cup seedless raspberry jam
• 1 tsp. lemon juice
• 3 cups fresh or thawed frozen berries (blueberries, raspberries, sliced strawberries)
• Vanilla yogurt

• Prepare the pastry shells according to the package directions.
• Heat the jam in a 1-quart heavy saucepan over medium heat until melted, stirring often. Remove the saucepan from the heat. Stir in the lemon juice and berries.
• Spoon the berry mixture into the pastry shells. Top with the yogurt.

Vol-au-Vent is the French name for a puff pastry shell with a lid...ours are filled with pastry cream and a lemon-blueberry sauce to create these delicate individual desserts.

Ingredients

• 1 1/2 cups frozen or fresh blueberry
• 3/4 cup plus 1/3 cup sugar
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 1/2 tsp. grated lemon zest
• 1 egg
• 2 tbsp. all-purpose flour
• 3/4 cup milk
• 1 tsp. butter , softened
• 1 tsp. vanilla extract
• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells , prepared according to package directions
• Sweetened whipped cream

• Stir the blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in a 1-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate until serving time.
• Beat the egg in a medium bowl.
• Stir 1/3 cup sugar and flour in a 1-quart saucepan. Add the milk and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Gradually stir half the milk mixture into the egg. Return the egg mixture to the saucepan. Cook and stir over medium heat for 1 minute. Remove the saucepan from the heat. Stir in the butter and vanilla extract. Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 45 minutes.
• Spoon 1 tablespoon blueberry mixture into each pastry shell. Top with 1 tablespoon pastry cream. Repeat the layers. Top with the remaining blueberry mixture and pastry cream. Garnish with the whipped cream.

This version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.

Ingredients

• 1/3 cup sugar
• 2 tbsp. cornstarch
• 1/2 cup water
• 1 pkg. (10 ounces) frozen raspberry
• 1 pt. peach, raspberry or strawberry sorbet or sherbet
• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells , prepared according to package directions
• 1 can (16 ounces) sliced peach in extra light syrup, drained

• Stir the sugar, cornstarch, water and raspberries in a 1-quart saucepan. Cook and stir until the mixture boils and thickens. Remove the saucepan from the heat. Pour the raspberry mixture through a sieve into a medium bowl. Let the raspberry mixture cool to room temperature.
• Spread about 1 tablespoon raspberry mixture onto each of 6 dessert plates. Spoon the sorbet into the pastry shells. Divide the peach slices among the plates. Spoon the remaining raspberry mixture over the sorbet.
• Easy Substitution: You can substitute 4 medium peaches, peeled, pitted and sliced (about 2 cups) tossed with 1 teaspoon lemon juice and 1 tablespoon sugar for the canned peaches.

Swirls of flaky pastry are filled with chopped apple and pecans. A quick dusting of confectioners' sugar and they're ready to serve.

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 2 cups peeled, diced Granny Smith apples
• 1 cup chopped pecans
• 1 tbsp. cold butter, cut into pieces
• Confectioners' sugar

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease a baking sheet.
• Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices. Place the slices 2 inches apart on the baking sheet.
• Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with the confectioners' sugar.

• You can substitute chopped walnuts for the pecans if you like.