Top Rated Pillsbury Recipes
Edna Walker won the Bake-Off for her delicious sweet rolls that are made using refrigerated crescent roll dough.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1969.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
This is a super simple and fun recipe for a party using Spam.
Pockets of cinnamon form a crumb-like topping on this delicious and easy to make cake. Recipe courtesy of Mccormick
Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off Contest.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1974.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Everyone needs a little more Nutella in their life. These four-ingredient cookies will make the whole family smile.This recipe is courtesy of Pillsbury.
If you're looking for a quick and easy appetizer to whip up for a party, these bacon and tomato appetizers can be ready in under 20 minutes.This recipe is courtesy of Pillsbury.
Got a can of Pillsbury biscuits languishing away in the back of the refrigerator, with no idea what to do? Here is one solution. These quick and easy breakfast sandwiches are definitely not haute cuisine and no hip brunch place would be caught dead serving them, except only ironically for about $10 a pop. But, they are grilled, and that makes everything OK.
When fresh homemade pizzas come to mind, Pillsbury biscuit dough isn’t an obvious option for a crust. Bagels, old baguettes, and other pre-baked breads are the easiest to simply top with some sauce and cheese and reheat in the oven. But the sauce tends to make the final product soggy, and using fresh dough is generally preferable to just reheating old bread, right?For fresh homemade mini-pizzas in a pinch, try using biscuit dough. It gives the final product an appealing rich sweetness, and they’re just the right size for a kid’s meal.
This hot, chewy sweet roll is made with easy refrigerated Crescents.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1976.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Sausage, fluffy eggs, and cheese stuffed inside of a biscuit is the perfect morning pick me up. Going to McDonald's and picking one up is always convenient, but it's much more delicious when you make it at home yourself.
Chicken pot pie is quintessential comfort food. Yet the crust can often scare people off — most store-bought pie crusts are not thick and rich enough for a pot pie, but making it from scratch can turn an easy weekday meal into a long production.For this recipe we cheat a little bit by substituting Pillsbury biscuits for crust. The result creates a flaky, full topping for a dish you can make easily.Click here to see 101 Ways to Cook Chicken
10 Genius Ways to Eat Pillsbury Cinnamon Rolls
Cinnamon rolls are a sneaky way to eat dessert for breakfast. When I was little, the only way my mom got me out of bed for school was baking her famous homemade cinnamon rolls. Immediately, I would smell them and sprint to the kitchen. Now that I'm older, I try to #adult by eating healthy and not eat overly sugary foods for breakfast. But sometimes, I just have to make a batch of cinnamon rolls to satisfy my cravings.
Sorry mom, but nobody has time to make cinnamon rolls from scratch (and if you do, props to you). But for the rest of us, let's stick to the Pillsbury cinnamon rolls. There's so much more that can be done with tube of cinnamon rolls than just baking them. Here are 10 Pillsbury cinnamon roll recipes that will change the way you look at this breakfast treat.
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From the Inside Flap
The Pillsbury cookbooks are classics because they provide more than just great recipes—they are valuable sources of cooking and baking information. The first chapter of Pillsbury: Best Desserts, Desserts Basics, provides a thorough introduction to making perfect desserts, including general information about common equipment and ingredients, as well as more specific information, such as how to test a cheesecake for doneness and how to distinguish a cobbler from a crisp or a crumble. The remaining chapters cover the range of possible desserts to satisfy any craving—Cakes and Frostings Pies and Tarts Crisps, Cobblers and Other Baked Desserts Cheesecakes Mousses, Puddings, Trifles and Other Refrigerated Desserts Ice Cream and Frozen Desserts Bake-Off® Desserts Cookies, Bars and Brownies and (to top it all off) Sauces—all accompanied by 110 mouth-watering full-color photographs.
With Pillsbury behind the recipes, home cooks can expect delicious, successful desserts for every occasion. Pillsbury: Best Desserts is a must-have on any cookbook fan's shelves.
Favorite Pillsbury Bake-Off Recipes
I have every Bake-Off cookbook published, including the hard to find first book. My husband and I used to drive around the state a lot, just going on adventures, and I'd insist on stopping at every antique store and book store we saw. I found the very first book from 1949 at an antique show in northern Minnesota, for the bargain price of $75.00!
If you looked through every book, you would be surprised at some of the recipes you see. For instance, for years I didn't know that some of my mother's favorite recipes, like Pecan Praline Cookies, were Pillsbury Bake-Off winners. The Bake-Off has popularized everything from bundt pans to sesame seeds.
This is just a small sampling of my variations of favorite recipes from the beginning Bake-Off years. You'll notice that, in the earlier years, sweets ruled the day. That's because the earlier contests tended to feature entree recipes like 'Thrifty Giblet Dinner' or 'Porky Cornbread', so the sweet stuff won out. Enjoy.
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From the Inside Flap
America's most popular cookbook magazine presents 20 years of favorite recipes in featuring 275 signature recipes for every kind of dish, from appetizers to main dishes to baked goods and desserts. More than 100 tempting full-color photographs showcase this collection of appealing recipes in chapters that include: Appetizers Breads Salads Poultry Beef, Veal, Pork, and Lamb Fish and Seafood Vegetarian Main Dishes Soups, Chilies, Stews and Sandwiches Vegetables and Side Dishes Desserts and Holiday Specialties. And, as always, Pillsbury makes it easy to find and make the perfect recipe every time and includes more than 100 Cook's Notes, with cooking tips and serving suggestions. A special section called Cook's Know-How in every chapter offers in-depth instructions and step-by-step photographs of important cooking techniques. Finally, the holiday chapter features fabulous menus for entertaining so you can make every occasion extra special.
With Pillsbury: The Best of Classic® Cookbooks, home cooks are assured of having the recipes their families and guests remember and request. It's yet another valued collection from the company that home cooks have relied on for more than 100 years for quality recipes and ingredients.
Jacket design by Julie Baker Schroeder
All photographs copyright © The Pillsbury Company
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
We have collected the very best of the best: more than 275 of the most outstanding recipes ever published in Pillsbury Classic® Cookbooks. You'll find start-to-finish instructions for great home-cooked family meals and successful special-occasion entertaining, from appetizers through dessert.
Cooking styles have evolved over the years. Today's recipes are shorter, quicker and leaner, and the pantry of the 1990s and beyond includes couscous, pesto and other "new" choices. Classic cookbook readers seek balance between contemporary flavors and familiar favorites, and have a special appreciation for recipes that update traditional dishes with a simple "twist."
White Bean-Turkey Meatball Chili
prep time: 30 min. (ready in 50 min.)
yield: 5 (1 1/2-cup) servings
Ground turkey is a good choice for meatballs with good flavor and texture but less fat than those made with ground beef and/or pork. A touch of sugar in the chili brings out the flavor of the vegetables.
1 lb. lean ground turkey
1/4 cup unseasoned dry bread crumbs
1/4 cup chopped onion
1/4 teaspoon seasoned salt
1 medium zucchini, cut into 1 x 1/4 x 1/4-inch strips
2 garlic cloves, minced
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can great northern beans, drained
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 teaspoon sugar
1 teaspoon cumin
3 teaspoons chili powder
1/4 teaspoon pepper
1/8 teaspoon salt
In medium bowl, combine all meatball ingredients mix well. Shape into 24 (11/2-inch) balls.
Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add meatballs cook 8 to 10 minutes or until browned on all sides and no longer pink in center.
In Dutch oven or large saucepan, combine all chili ingredients mix well. Bring to a boil. Reduce heat add meatballs. Simmer 10 to 15 minutes or until thoroughly heated.
Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 3 Lean Meat, 1 Fat OR
1 1/2 Carbohydrate, 1 Vegetable, 3 Lean Meat, 1 Fat
The Need to Know.
* It can be found in the fridge section of the supermarket and comes concealed in a lovely cylindrical tube.
* Once the can has been opened, the dough's life expectancy starts to diminish. Don't be sad! If you're not going to bake it immediately, just cover it with plastic wrap, refrigerate, and use within two hours.
* Make sure you roll it out on a clean dry surface. Otherwise, you could wind up with errant ingredients from your afternoon snack lodged within your soon-to-be-baked goods. (Um, GROSS.)
* This dough is user-friendly and foolproof, but if it gives you any trouble (e.g., is unusually sticky), just sprinkle your work surface and/or rolling pin with a tiny bit of flour. (Or smack it, just to let it know who's boss.)
Meat. or Meatless "Meat!" - These two items team up to make one of the best easy breakfast items around. This two-ingredient recipe for pinwheels calls for faux breakfast sausage and yields a seriously delicious swap for McDonald's Sausage Biscuits. But you can make those pinwheels with practically any precooked protein. Try it with sliced ham, turkey pepperoni, or burger-style crumbles. And if you like, serve it with some salsa or tomato sauce!
Muffin Pans - When this dough gets together with a 12-cup muffin tin, fun is SURE to follow. Think of 'em as party planners. Roll out the dough sheet, and cut it into 12 squares. Spritz your pan with nonstick spray, and press a square of dough into each cup. Fill those dough cups with almost anything you like, and bake at 375 degrees until golden brown, about 12 - 15 minutes. (If your filling is raw, make sure it can be fully cooked in that amount of time.) AMAZING. And each delicious doughy cup itself has just 60 calories and 3g fat (PointsPlus® value 2*). Hooray!
FRIENEMY ALERT! The Danish - If imitation is the sincerest form of flattery (which we TRULY believe), then fatty Danishes must feel pretty special. This dough has been featured in recipes for TWO HG Danish swaps: our Crazy-Delicious Cheesy Cherry Danish and our Chocolate-Chippy Cheese Danish.
Saturday, March 14, 2009
These pigs in a blanket are too cute! We just love them, and they are so easy! Be creative. you can add a number of things to make these dogs more interesting (ie. bacon, different types of cheeses, etc. ). We call them derby dogs, because my husband says they look like little derby hats. Enjoy!
1 can Pillsbury Croissants (makes 12) cut into 12 sort of rectangular sections
1 slice american cheese (cut into sixes)
2 -1/2 hotdogs cut into 12 one inch pieces (you will have 1/2 hotdog left over, give it to your dog)
I used the Redi-Set-Go for this one. with the 6 tiny wells. Spray wells with cooking spray and preheat. On a piece of croissant, lay cheese, then a hotdog. Roll and stick in well. Cook for 9 minutes, then do the same with the other six. (see photo)
French Brioche is actually a pastry of french origin similar to a highly enriched white bread you’d find in many bakeries around the world. It has a very high egg and butter content which results in a rich and tender interior.
Homemade Brioche Bread is a yeast bread which requires a slow rise and an overnight cure in the refrigerator. It’s not a ton of hands on time at all so don’t let the overnight rest deter you from making this heavenly loaf of bread.
And when you’re baking your French Brioche recipe the smell will reassure you that your work is going to pay off in a VERY big way. I thought my classic white bread was amazing but this brioche just squashed it…literally. It is off the charts amazing.
WHAT MAKES BRIOCHE DIFFERENT THAN MOST BREADS?
Brioche bread contains much more butter and eggs than regular bread recipes. And, most times, brioche recipes also call for added sugar. It’s thought that brioche is a sweet bread due to the added sugar but it’s not as sweet as you’d think and leans more towards a buttery flavor.
What are the steps in making yeast bread?
For this Brioche recipe, there are a few basic steps you’ll need to follow to ensure a perfect Brioche Loaf. All the steps for baking yeast breads are basically the same with only the ingredients differing slightly.
Steps for making a yeast bread:
- Dissolve the yeast in warm water 100 – 110 degrees, this process is called proofing the yeast. After 5 minutes, the yeast will start to bubble….if it does not the yeast may have died. Dump the yeast and start over. Hot water will kill the yeast and your bread will not rise. Using a thermometer to ensure your water is the proper temperature is recommended.
- Sift together the dry ingredients and add the yeast to the mix. Knead the dough either in a stand mixer with a dough hook or with the heel of your hand until the dough begins to come together.
- Finish kneading the dough until the dough feels smooth and elastic.
- After kneading the dough, place it in a bowl coated with cooking spray and cover with a damp towel. Allow the dough to rise in a warm, draft free location (85 degrees is the ideal temperature) until doubled in size. (30 minutes to 2 hours)
- Punch down the dough and return to the bowl. Transfer to the refrigerator for an overnight cure (this process is only for brioche, standard bread recipes would be shaped and allowed to rise before baking immediately after the second rise.)
- Remove the dough from the bowl and divide in half. Shape into a loaf and allow to rise again.
- Bake according to recipe directions.
And to ensure that your brioche is, in fact, the Very Best Brioche you ever make…be sure to use the very best ingredients. For starters, I always use a standard yeast…not a rapid rise…just the normal, from the jar, yeast. It’s never failed me, unless I kill it with water that’s a tad too hot. Be sure your water is like a warm bath…not too hot, not too cold…just right.
How To Store It
You can store your brioche bread at room temperature in an airtight container for up to 5 days…..if it lasts that long.
You can also FREEZE brioche for several months. Simply wrap the baked brioche loaf with plastic wrap and then foil. Store in the freezer for up to 3 months.
OR you can freeze brioche dough for up to 6 months wrapped tightly with plastic wrap and then foil. To bake previously frozen dough, allow to come to room temperature before unwrapping. Transfer to the baking sheet or loaf pan. Bake according to the recipe directions below.
Once your brioche loaf is done baking…and rested…and ready to eat I recommend slathering a bit of that butter all over a slice while it’s still warm. Then smearing a bit of this jam on it. Then…just go to town. Heck, I’d call this dinner if I were you.
Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
Fold one side of the dough up and halfway over the butter.
Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
Take each triangle in turn and pull the two corners at the base to stretch and widen it.
Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
JAZZ UP YOUR CROISSANTS
Try adding different flavours and fillings (step 12). Once you&rsquove cut the dough into triangles, try&hellip Chocolate: When you&rsquore ready to roll the croissants, arrange strips of dark chocolate along the nearest edge, then continue rolling and shaping them. Almond: Pop strips of marzipan along the edge of the croissants before rolling. After glazing the croissants, sprinkle over some flaked almonds. Click right for more suggestions.
MORE FILLING IDEAS
TIPS FOR CROISSANT SUCCESS
&bull Work as quickly as you can with the dough &ndash if it gets too warm, the butter will begin to melt out. Chill the dough at any point to firm up. &bull If butter starts to break through the dough, dust the area with a little flour, then continue after chilling. &bull Making croissants is a labour of love, so don&rsquot waste any dough &ndash cut smaller triangles and make mini croissants from any offcuts.