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Blueberry Balsamic ChickenApple Sausage StuffingVanilla Peach CobblerCherry Mascarpone Pizzamenu inspirations

2Apple Glazed Roast PorkHands-On Time: 10 Minutes Servings: 10 - 12 Total Time: 60 MinutesIngredients:3-4 lb. Pork Loin ¼ c. Vegetable Oil 2 tsp. Garlic Powder 3 c. Globe® Apple Filling (4111478026) 1 tsp. Thyme, dried 1½ c. Onion, sliced½ tsp. Salt 1 c. Beef Broth¼ tsp. Black Pepper, groundInstructions:1. Season pork loin with garlic powder, thyme, salt and pepper.2. Heat oil in a large skillet over medium heat. Brown pork on all sides.3. Transfer pork loin to large roasting pan. Top with apple lling.4. Brown onions in skillet; place over pork loin.5. Deglaze skillet with beef broth and pour over apple-topped pork loin. 6. Bake uncovered at 350°F for about 40 minutes or until pork loin reaches an internal temperature of 145°F. 7. Slice pork and serve with warm apples on top.Chocolate Cherry Torte SquaresHands-On Time: 10 Minutes Servings: 24 Total Time: 10 MinutesIngredients:1 – 13" x 9" Duncan Hines® Devil’s Food or Chocolate Cake, prepared 3 c. Globe® Cherry Filling (4111478286) ¼ tsp. Almond Extract8 oz. Frozen Whipped Topping, thawed¼ c. Almonds, toasted, slicedInstructions:1. Mix cherry lling and almond extract in small bowl until combined.2. Cut cake into 24 squares. Top each with whipped topping and 2 tbsp. cherry mixture. Sprinkle with almonds.

3Blueberry CheesecakeHands-On Time: 15 Minutes Servings: 8 slicesTotal Time: 1 HourIngredients:3 c. Globe® Blueberry Filling (4111478176), divided 1 can (14 oz.) Sweetened Condensed Milk1 tsp. Lemon Zest (optional) 2 tbsp. Lemon Juice1 (6 oz.) Graham Cracker Pie Crust 1 tsp. Vanilla Extract8 oz. Cream Cheese, softened 2 Eggs, largeInstructions:1. Preheat oven to 425°F. 2. Combine 1 ½ c. blueberry lling with ½ tsp. lemon zest; pour into crust. Refrigerate remaining blueberry lling.3. Bake 15 minutes.4. In large mixing bowl, beat cream cheese until light and uy. Gradually beat in sweetened condensed milk, lemon juice, vanilla and remaining lemon zest. Add eggs one at a time, mixing after each addition. Pour mixture over blueberry lling in pie crust.5. Reduce oven temperature to 350°F. Bake 25 minutes or until set. Cool completely; chill until ready to serve. 6. Serve with remaining chilled blueberry lling. Red Velvet Cherry CakeHands-On Time: 15 Minutes Servings: 12 Total Time: 1 HourIngredients:2 – 9" round Duncan Hines® Red Velvet Cakes, prepared 3 c. Globe® Cherry Filling (4111478286) 21 oz. Vanilla Frosting, preparedInstructions:1. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.2. Spread frosting on at side of one cake layer, top with next cake layer and frost entire cake.3. Garnish with cherry lling.

4Peaches & Cream Stued French ToastHands-On Time: 10 minutes Servings: 10Total Time: 25 - 30 minutesIngredients:8 oz. Cream Cheese, softened 5 c. Globe® Peach Filling (4111478406)2 oz. Mascarpone Cheese, softened ½ c. Almonds, toasted, sliced¼ tsp. Almond Extract20 slices French Toast, frozen Instructions:1. Preheat oven to 350°F. 2. In medium bowl, beat cream cheese and mascarpone with electric mixer until uy. Gradually beat in almond extract. 3. Place 10 slices French toast on baking sheet; top each slice with 1 oz. cheese mixture and spread evenly. Top with ¼ c. peach lling. Top with another French toast slice to form a sandwich.4. Bake 15 - 20 minutes or until center is warm and outside is slightly crispy. 5. To serve: slice in half, top with ¼ c. peach lling and sprinkle with almonds.Blueberry Balsamic ChickenServings: 12Ingredients: 4 ½ lb. Chicken Breasts, boneless, skinless (approx. 12 6-oz. pieces)½ tsp. Salt½ tsp. Black Pepper, ground¼ c. Vegetable Oil or Butter3 c. Globe® Blueberry Filling (4111478176)½ c. Balsamic Vinegar½ c. Dijon Mustard¼ c. Thyme, fresh, chopped Instructions:1. Season chicken with salt and pepper.2. Heat oil or butter in a large skillet over medium heat. Cook chicken in batches, 6-8 minutes on each side or until internal temperature reaches 170°F. Remove and keep warm. 3. In the same skillet, combine the blueberry lling, vinegar and mustard. Stirring constantly, bring to a boil; reduce heat to simmer. Reduce until slightly thickened, stirring occasionally. Stir in thyme and serve over cooked chicken.

5Apple Caramel Cheesecake PieHands-On Time: 10 minutes Servings: 6-8 slicesTotal Time: 45 minutesIngredients:1 (6 oz.) Graham Cracker Pie Crust 1 tsp. Lemon Juice3 c. Globe® Apple Filling (4111478026), divided ½ tsp. Vanilla Extract8 oz. Cream Cheese, softened 2 Eggs, large ½ c. Sugar 2 tbsp. Pecans, toasted, chopped Instructions:1. Preheat oven to 350°F. 2. Place pie crust on baking sheet; pour 1 ½ c. apple lling into crust and spread evenly. Set aside. Refrigerate remaining apple lling.3. In medium bowl, beat cream cheese with electric mixer until uy. Gradually beat in sugar, lemon juice and vanilla. Add eggs one at a time, mixing after each addition. Pour mixture over apple lling. 4. Bake 30-35 minutes or until center is almost set. Cool completely on wire rack. Chill.5. To serve, top with remaining apple lling and sprinkle with toasted chopped pecans.Serving Suggestion: Drizzle with caramel syrup.Cherry White Chocolate Ice Cream Brownie Sundaes Hands-On Time: 15 Minutes Servings: 24 sundaesTotal Time: 4 hours (freeze time)Ingredients:1 gal. Vanilla Ice Cream, softened 6 ½ c. Globe® Cherry Filling (4111478286), divided 1 c. Coconut, toasted (optional) 1 tsp. Ginger, ground (optional) 2 c. White Chocolate Chips or nely chopped White Chocolate24 Brownies, prepared, cut into 3" x 3" squaresWhipped CreamInstructions:1. In medium bowl, blend softened ice cream with 4 c. cherry lling, toasted coconut, ginger and white chocolate. Cover with plastic wrap and freeze 4 hours or until rm. Refrigerate remaining cherry lling.2. Top each brownie square with a scoop of cherry white chocolate ice cream. Garnish with remaining cherry lling (approx. 1 oz. per sundae) and whipped cream.

6Cherry BBQ SauceYield: 4 cupsIngredients: 3 c. Globe® Cherry Filling (4111478286)3 Chipotle Chiles, canned in adobo, plus 1 tbsp. Adobo Sauce from can 1 c. Onion, chopped2 tbsp. Olive Oil¼ c. Soy Sauce2 tsp. Spicy Brown Mustard1 tsp. Ginger, ground1 tsp. Worcestershire SauceInstructions:1. Combine cherry lling, chipotle chiles and adobo in food processor; cover and process until smooth. 2. In a medium saucepan, sauté onion in olive oil until tender. Stir in pie lling mixture, soy sauce, mustard, ginger and Worcestershire sauce.3. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened, stirring often.4. Cool and refrigerate until ready to use. Store up to one week.Serving Suggestion: Brush on chicken, pork or beef during and after grilling. Serve extra sauce heated on the side for dipping. Honey Ricotta Vanilla Strawberry JarsHands-On Time: 15 Minutes Servings: 8 Total Time: 45 MinutesIngredients:½ sheet White Cake or Pound Cake ⁄ c. Honey4 c. Ricotta Cheese 1 c. Almonds, toasted, sliced1 c. Mascarpone Cheese 4 c. Globe® Strawberry Filling (4111478616)2 tsp. Vanilla ExtractEquipment:8 - 2-c. Glass Canning Jars or Glass Containers with LidsInstructions:1. Cut cake into ½" cubes. 2. Blend ricotta, mascarpone and vanilla in a medium bowl.3. Spoon ½ c. cake cubes into bottoms of jars, gently pressing down with spoon. Top each with ¼ c. ricotta mixture. Drizzle with 1 tsp. honey, sprinkle with ½ tbsp. almonds, and add ¼ c. strawberry lling. Repeat layers. Cover and refrigerate until ready to serve. Can be made up to a day ahead.

7Fruit Ice CubesYield: 24 cubesIngredients: 1½ c. Globe® Cherry (4111478286), Blueberry (4111478176), or Strawberry (4111478616) Filling1 c. waterInstructions:1. In a pitcher combine fruit lling and water. Stir until incorporated. 2. Pour into 2 12-cube ice trays; freeze. 3. Store covered in freezer until ready to use.Serving Suggestion: Great for adding a special touch to soft drinks and mixed beverages.Blueberry Balsamic Goat Cheese CrostiniServings: 12 (24 pieces – 2 per serving)Ingredients:16 oz. Goat Cheese 3 tbsp. Balsamic Vinegar1 c. Heavy Cream 24 slices French Bread, ½" slice2 tsp. Salt ½ c. Olive Oil3 c. Globe® Blueberry Filling (4111478176) 1 clove Garlic, minced1 tbsp. Lemon Zest, nely chopped 2 tbsp. Thyme, fresh, choppedInstructions:1. Combine goat cheese, cream and salt. Mix until well combined and smooth.2. In a separate bowl, mix together blueberry lling, lemon zest and balsamic vinegar. Set aside.3. Combine olive oil and garlic. Brush onto both sides of each bread slice. Bake until golden on both sides in 350°F oven, approximately 15 minutes.4. Spread each toasted bread slice with 1 oz. cheese mixture and top with 1 oz. blueberry balsamic mixture. Garnish each crostini with thyme.

8Blueberry Nut Baked Brie Hands-On Time: 5 Minutes Servings: 8 Total Time: 10 MinutesIngredients:1 c. Globe® Blueberry Filling (4111478176)1 tbsp. Almond-Flavored Liqueur8 oz. Brie, round or wedge2 tbsp. Almonds, toasted, slicedInstructions:1. In small skillet, heat blueberry lling and almond liqueur until bubbling and hot, about 2 minutes.2. Place Brie on microwave-safe plate. Microwave on low 30 seconds or until Brie is just starting to soften.3. Pour hot blueberry mixture over Brie and sprinkle with toasted almonds.Serving Suggestion: Serve with sliced bread or your favorite crackers. Apple Sausage StungHands-On Time: 10 Minutes Servings: 10 - 12 Total Time: 60 MinutesIngredients:1 lb. Sausage, ground (pork, turkey or chicken) 2 c. Chicken Broth¼ c. Butter or Margarine ½ c. Parsley, fresh, chopped1 ½ c. Onion, chopped ¼ c. Thyme, fresh, chopped1 c. Celery, sliced ¼ c. Sage, fresh, chopped3 c. Globe® Apple Filling (4111478026) 1 lb. Sourdough Bread, cubed, toastedInstructions:1. In a large skillet, brown sausage; drain. Add butter or margarine, onion and celery to skillet and sauté 2 to 3 minutes until vegetables are tender.2. Stir in apple lling, broth, parsley, thyme and sage.3. In a large bowl, combine bread cubes, and apple/sausage mixture.4. Place in a 13" x 9" x 2" baking dish greased with cooking spray. Bake uncovered at 325°F for 40 minutes.Serving Suggestion: Serve with pork or poultry.

9Cherry Mascarpone Pizza Servings: 4 Ingredients: 1 - 10" Udi’s® Gluten-Free Pizza Crust (9899780643), prepared according to package directions, cooled slightly ½ c. Mascarpone Cheese, softened¼ tsp. Vanilla Extract½ c. Globe® Cherry Filling (4111478286)2 tbsp. Nutella®, heated Instructions:1. Combine mascarpone cheese and vanilla, mix until incorporated. 2. Spread evenly over prepared crust, leaving at least 1" space around edges. 3. Spoon cherry lling over cheese and spread evenly, leaving 1" of cheese lling showing around edge.4. Drizzle Nutella® over pizza and slice into fourths with a pizza cutter.Vanilla Peach CobblerHands-On Time: 10 minutes Servings: 8 Total Time: 30 minutesIngredients:3 c. Globe® Peach Filling (4111478406) 1 tbsp. Baking Powder1 tsp. Vanilla Extract  tsp. Cinnamon, ground½ tsp. Lemon Juice 6 tbsp. Unsalted Butter, melted1 c. All-Purpose Flour ¼ c. Milk¾ c. plus 1 tbsp. SugarInstructions:1. Preheat oven to 400°F. Grease a deep 9" pie plate with butter.2. Blend peach lling, vanilla and lemon juice in bowl. Pour into prepared pie plate.3. Mix our, ¾ c. sugar, baking powder and cinnamon in large bowl. Stir the melted butter and milk into our mixture until dough forms.4. Crumble dough onto fruit. Sprinkle with remaining 1 tbsp. sugar.5. Bake 30 minutes or until topping is golden brown and peaches are bubbling.Serving Suggestion: Top with vanilla ice cream.

10Cherry Topped PancakesHands-On Time: 10 minutes Servings: 10 Total Time: 25 - 30 minutesIngredients:30 Aunt Jemima® Pancakes (1960043571) or Mrs. Butterworth’s® Pancakes (1960046004), prepared according to package directions7 ½ c. Globe® Cherry Filling (4111478286)Instructions:1. In medium saucepan, heat cherry lling until warmed.2. Place pancakes on serving plates or large platter and top each serving with ¾ c. cherry lling.Serving Suggestion: Garnish with whipped cream and chopped toasted nuts.Blueberry Topped French ToastHands-On Time: 10 minutes Servings: 10 Total Time: 25 - 30 minutesIngredients:30 slices French Toast, prepared according to package directions7 ½ c. Globe® Blueberry Filling (4111478176)Instructions:1. In medium saucepan, heat blueberry lling until warmed.2. Place French toast on serving plates or large platter and top each serving with ¾ c. blueberry lling.Serving Suggestion: Garnish with whipped cream and chopped toasted nuts.Peach Topped WaesHands-On Time: 10 minutes Servings: 10 Total Time: 25 - 30 minutesIngredients:30 Waes, prepared according to package directions7 ½ c. Globe® Peach Filling (4111478406)Instructions:1. In medium saucepan, heat peach lling until warmed.2. Place waes on serving plates or large platter and top each serving with ½ c. peach lling.Serving Suggestion: Garnish with whipped cream and chopped toasted nuts.

Product Specifications© 2020 Conagra Brands. All Rights Reserved. FSP-1116-BPIdeaGuide-0620800-357-6543 or www.conagrafoodservice.comBlueberry Balsamic Goat Cheese CrostiniCherry BBQ Sauce Apple Glazed Roast PorkProduct Code Description Pack Size Gross Wt./Case Case Dimensions Case Cube Shelf Life Cases/ Layer Pallet LayersFILLINGS0041114 78026 Apple Filling 6/#10 can 46.8 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 83016 Apple Filling 2 gal. plastic pail 20.9 lbs. 10.25"L x 10.25"W x 9.5"H .58 6 mos. 20 50041114 78076 Deluxe Apple Filling 6/#10 can 46.8 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78136 Blackberry Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78176 Blueberry Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78286 Cherry Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 83046 Cherry Filling 2 gal. plastic pail 21.9 lbs. 10.25"L x 10.25"W x 9.5"H .58 9 mos. 20 50041114 78406 Peach Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78436 Pineapple Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78546 Red Raspberry Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78616 Strawberry Filling 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 7COMPOTES/TOPPINGS0041114 78196 Blueberry Compote 6/#10 can 48.3 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 7CRÈMES0041114 83606 Bavarian Vanilla Filling 6/#10 can 48.3 lbs. 18.53"L x 12.4"W x 7.0"H .93 24 mos. 8 70041114 83616 Bavarian Chocolate Filling 6/#10 can 49.8 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78316 Lemon Filling 6/#10 can 49.8 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 70041114 78326 French Lemon Filling 6/#10 can 49.1 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 7GLAZE0041114 83366 Strawberry Glaze 6/#10 can 49.8 lbs. 18.75"L x 12.5"W x 7.13"H .97 24 mos. 8 7