Uploads from Pillsbury.com, tagged bakeoff

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nobody@flickr.com (Pillsbury.com) — Wed, 07 Mar 2012 09:35:00 -0800

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Almond-Macaroon Coffee Cake Recipe

nobody@flickr.com (Pillsbury.com) — Wed, 25 Jan 2012 07:24:08 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

2 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened
4 tablespoons McCormick® Cinnamon Sugar
2 cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated Butter Tastin® biscuits
1 1/2 cups flaked coconut
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
2 LAND O LAKES® Eggs
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Pure Almond Extract
1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
1/3 cup Hershey's® Special Dark® chocolate baking chips
Fresh mint leaves, if desired

DIRECTIONS:

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.

2. Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut.

3. Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.

4. Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.

5. Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla.

6. To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.

Mini Carrot-Spiced Cupcakes with Molasses Buttercream Recipe

nobody@flickr.com (Pillsbury.com) — Tue, 24 Jan 2012 06:55:41 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

Cupcakes

1 roll Pillsbury® refrigerated sugar cookie dough
1 tablespoon LAND O LAKES® Unsalted or Salted Butter, melted
1 tablespoon full-flavor (dark) molasses
2 tablespoons milk
2 teaspoons McCormick® Ground Ginger
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Nutmeg
2 cups shredded carrots
1/2 cup Fisher® Chef’s Naturals® Chopped Pecans

Frosting

7 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened
1 tablespoon full-flavor (dark) molasses
2 1/2 cups powdered sugar
1/2 teaspoon McCormick® Ground Cinnamon
2 tablespoons milk

DIRECTIONS:

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with Crisco® No-Stick Cooking Spray with Flour.

2. In large bowl, beat cookie dough, melted butter, 1 tablespoon molasses, 2 tablespoons milk, ginger, 1 1/2 teaspoons cinnamon, and nutmeg with electric mixer on medium speed until blended. Add carrots and pecans; beat on low speed just until blended. Spoon 1 heaping tablespoonful batter into each muffin cup.

3. Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

4. To make frosting, in large bowl, beat 7 tablespoons butter and 1 tablespoon molasses with electric mixer on medium speed until creamy. Add powdered sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk, beat on medium speed until smooth. Spread or pipe frosting onto cupcakes. Store in covered container.

Sloppy Jose Gorditas Recipe

nobody@flickr.com (Pillsbury.com) — Mon, 23 Jan 2012 06:53:38 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

1 tablespoon Crisco® Pure Olive Oil
1/2 cup diced onion
1 lb ground beef
1 can (8 oz) Muir Glen® organic tomato sauce
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Ground Cumin
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Cinnamon
1 can (15 oz) Progresso® black beans, rinsed, drained
1/3 cup raisins
1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
1 LAND O LAKES® Egg White, lightly beaten
1 1/2 cups shredded lettuce
1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese
2 tablespoons finely chopped fresh cilantro
1/2 cup sour cream, if desired
8 lime wedges, if desired

DIRECTIONS:

1. Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.

2. Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.

3. Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.

4. Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.

5. Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

White Chocolate and Apple-Cinnamon Roll Bread Pudding Recipe

nobody@flickr.com (Pillsbury.com) — Thu, 19 Jan 2012 07:31:16 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

Bread Pudding

1 can Pillsbury® refrigerated cinnamon rolls with icing
1 bag (12 oz) Hershey’s® premier white baking chips
3 cups half-and-half or heavy whipping cream
1 teaspoon McCormick® Pure Vanilla Extract
1/8 teaspoon salt
4 LAND O LAKES® Eggs, beaten
1 large Granny Smith apple, peeled, diced
1 teaspoon McCormick® Ground Cinnamon
1/2 cup Fisher® Chef’s Naturals® Chopped Pecans

Garnish, if desired

1/2 cup sweetened whipped cream
8 McCormick® Cinnamon Sticks
8 fresh mint sprigs

DIRECTIONS:

1. Heat oven to 375°F. Spray 8 (10-oz) ramekins or custard cups with Crisco® No-Stick Cooking Spray with Flour. Place each roll, cinnamon topping up, into ramekin. Reserve icing. Place ramekins in large baking pan with sides.

2. Bake 11 to 15 minutes or until golden brown.

3. Meanwhile, reserve 1/3 cup white chips for topping. To make custard, in 2-quart saucepan, combine remaining baking chips, half-and-half, vanilla and salt. Cook over medium heat, stirring frequently, or until mixture is smooth. Remove from heat; cool 5 minutes. Beat eggs into custard with wire whisk until blended.

4. Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.

5. Bake at 375°F for 10 minutes or until eggs are starting to set.

6. Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.

7. Spoon about 1/4 cup apple mixture over each cinnamon roll. Bake an additional 15 to 18 minutes or until filling has set and apples are tender. Remove from oven; let stand 15 minutes. Garnish bread puddings with whipped cream, cinnamon stick and sprig of mint. Serve warm.

Chocolate-Hazelnut-Coconut Bars Recipe

nobody@flickr.com (Pillsbury.com) — Tue, 17 Jan 2012 07:25:55 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough
1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
1 package (8 oz) cream cheese, softened
1 LAND O LAKES® Egg White
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
3 cups shredded coconut
1 teaspoon McCormick® Pure Vanilla Extract
3 tablespoons LAND O LAKES® Butter
1/2 cup toasted shredded coconut, if desired*

DIRECTIONS:

1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.

2. Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.

3. In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.

4. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.

5. In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

*To toast coconut, spread in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

**For easier cutting, use a plastic knife.

Chocolate and Caramel-Cinnamon Roll Skewers Recipe

nobody@flickr.com (Pillsbury.com) — Tue, 31 Jan 2012 07:53:05 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
5 (12 or 10-inch) wooden skewers
25 caramels, unwrapped (from 14-oz bag)
1 tablespoon milk
3/4 cup Fisher® Chef’s Naturals® Chopped Pecans
3/4 cup Hershey's® milk chocolate baking chips
1 teaspoon Crisco® Pure Vegetable Oil

DIRECTIONS:

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Separate dough into 5 rolls; reserve icing. Unroll each roll into a strip; thread each strip onto wooden skewer. Place on cookie sheet.

2. Bake 13 to 19 minutes or until golden brown. Place piece of waxed paper under cooling rack. Transfer skewers from cookie sheet to cooling rack.

3. Meanwhile, in 2-quart saucepan over low heat, heat caramels and milk, stirring occasionally, until caramels are melted. Place pecans on piece of waxed paper. Generously drizzle caramel mixture lengthwise over cinnamon roll strips; roll in pecans. Return to cooling rack.

4. In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 15 to 25 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate crosswise over cinnamon roll strips.

5. Place reserved icing in small resealable freezer plastic bag; seal bag. Microwave on High 10 seconds or until softened. Gently squeeze bag until icing is smooth; cut off tiny corner of bag. Squeeze bag to drizzle icing crosswise over cinnamon roll skewers. Serve warm.

Cappuccino Toppers Recipe

nobody@flickr.com (Pillsbury.com) — Mon, 30 Jan 2012 07:08:13 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
3 tablespoons instant cappuccino coffee mix
1 1/2 cups frozen (thawed) whipped topping (4 oz)
1/4 cup Hershey’s® mini chips semi-sweet chocolate baking chips
2 tablespoons chocolate sprinkles

DIRECTIONS:

1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.

2. Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.

3. Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.

4. Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.

Cream-Filled Strawberry-Brownie Cake Recipe

nobody@flickr.com (Pillsbury.com) — Fri, 27 Jan 2012 08:01:04 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

Brownie Layer

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
3 LAND O LAKES® Eggs

Cake Layer

1 box (18.25 oz) Pillsbury® Strawberry Cake Mix
3/4 cup water
1/3 cup Crisco® Pure Vegetable Oil
3 LAND O LAKES® Eggs
1/2 cup diced fresh strawberries

Filling

1 package (8 oz) cream cheese, softened
1/2 cup LAND O LAKES® Butter, softened
3 cups powdered sugar
1 container (8 oz) frozen whipped topping, thawed

Frosting and Garnish

1 container (16 oz) frozen whipped topping, thawed
2/3 cup powdered sugar
3 cups sliced fresh strawberries*

DIRECTIONS:

1. Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.

2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.

3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.

4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.

5. To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.

6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.

**Tip: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Bacon-Egg Breakfast Bites Recipe

nobody@flickr.com (Pillsbury.com) — Fri, 20 Jan 2012 07:52:27 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

12 slices precooked bacon (from 2.1-oz package)
1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
24 frozen potato nuggets (from 2-lb bag)
5 LAND O LAKES® Eggs
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
Chopped fresh parsley, if desired

DIRECTIONS:

1. Heat oven to 350°F. Generously spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.

2. In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.

3. Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Gruyère-Bacon Pizza Minis Recipe

nobody@flickr.com (Pillsbury.com) — Wed, 18 Jan 2012 07:17:32 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
2 teaspoons Worcestershire sauce
1/3 cup Progresso® panko bread crumbs
1 tablespoon shredded Parmesan cheese
1/4 teaspoon McCormick® Cracked Black Pepper
1 can Pillsbury® refrigerated thin pizza crust
3 slices bacon, cut in half
1/4 cup finely chopped sweet onion
2/3 cup refrigerated four-cheese Alfredo pasta sauce
1/2 cup shredded Gruyère cheese (2 oz)

DIRECTIONS:

1. Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.

2. Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.

3. Bake 4 to 8 minutes or until light golden brown.

4.Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.

5. Bake 7 to 10 minutes or until cheese is melted. Serve warm.

Chicken Italiano Sliders Recipe

nobody@flickr.com (Pillsbury.com) — Fri, 13 Jan 2012 07:06:43 -0800

Pillsbury.com posted a photo:

INGREDIENTS:

4 oz fresh mozzarella cheese
1/3 cup mayonnaise
1 small clove garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon McCormick® Ground Black Pepper
1 teaspoon lemon juice
3 tablespoons finely chopped fresh basil leaves
2 cans Pillsbury® Place 'n Bake® refrigerated crescent rounds
3 tablespoons Crisco® 100% Extra Virgin Olive Oil
1/2 teaspoon McCormick® Italian Seasoning
1 package (9 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped
2 medium plum (Roma) tomatoes, cut into 16 slices

DIRECTIONS:

1. Heat oven to 375°F. Lightly spray 2 cookie sheets with Crisco® Original No-Stick Cooking Spray. Freeze mozzarella cheese 30 minutes.

2. Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.

3. Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.

4. Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.

5.Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.

6. Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.

7. Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.