Pictures Tagged pillsbury
| Pillsbury.com posted a photo:
INGREDIENTS:
2 containers (6 oz each) Yoplait® Thick & Creamy French vanilla yogurt
2 tablespoons semisweet chocolate chips
2 teaspoons fat-free half-and-half
6 raspberries
DIRECTIONS:
1. Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups.
2. Place chocolate chips and half-and-half in small microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir until smooth. Spread over top of each dish of yogurt in thin layer.
3. Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries. | Pillsbury.com posted a photo:
INGREDIENTS:
2 packages Pillsbury® Ready to Bake!? refrigerated sugar cookies
1 box devil's food cake mix with pudding in the mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
2 containers (12 oz each) cream cheese whipped ready-to-spread frosting
DIRECTIONS:
1. Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
2. Bake 12 to 15 minutes or until light golden brown.
3. Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.
4. Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).
5. Fill each cooled cookie cup 3/4 full with cake batter.
6. Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes.
7. Frost tops of cookie cups with frosting.
**To decorate the tops of the cookie cups with cake crumbs, fill two or three empty muffin cups with cake batter. After baking, cool and then break apart with fingers until crumbs form. |
| Pillsbury.com posted a photo:
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar
DIRECTIONS:
1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.
3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar. | Pillsbury.com posted a photo:
INGREDIENTS:
Crust
1 cup all-purpose flour
1 cup Chocolate Cheerios® cereal, crushed
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup butter, softened
1 teaspoon vanilla
3 cups miniature marshmallows
Topping
2/3 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1 bag (11.5 ounces) milk chocolate chips
4 cups Chocolate Cheerios® cereal
Candy sprinkles, if desired
DIRECTIONS:
1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. In large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.
2. Bake 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
3. In large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Sprinkle with candy sprinkles. Cool completely, at least 1 hour.
4. Using foil to lift, remove mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.
**Use your favorite shape cookie cutter, or for a quicker treat, cut into bars. |
| NightSkyMN posted a photo:
The Pillsbury A Mill, situated along Saint Anthony Falls on the Mississippi River in Minneapolis, held the title of largest flour mill in the world for 40 years. Completed in 1881, it was owned by Pillsbury and operated two of the most powerful direct-drive waterwheels ever built, each generating 1,200 horsepower (895 kW). The mill still stands today on the east side of the Mississippi River, but ceased operation in 2003. | Pillsbury.com posted a photo:
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 cup almond paste, crumbled
1/2 cup dried cherries
1/2 cup cherry preserves
Icing
1 cup powdered sugar
1/4 teaspoon almond extract
4 to 5 teaspoons milk
Powdered sugar, if desired
DIRECTIONS:
1. Heat oven to 350°F. Grease 48 miniature muffin cups with shortening; lightly flour. In large bowl, break up cookie dough. With hands, knead in almond paste and cherries.
2. Divide dough into 48 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
3. Bake 6 to 8 minutes or until edges are golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of cookie to loosen; cool 1 to 2 minutes longer. Remove from muffin cups; place on cooling rack to cool.
4. Spoon 1/2 teaspoon preserves into each cooled cup.
5. In small bowl, mix powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over cookies; let stand until set, about 30 minutes. Sprinkle with powdered sugar.
**Tint the glaze with a few drops of red food color. When set, drizzle with additional white glaze. |
| Pillsbury.com posted a photo:
INGREDIENTS:
Raspberry Palmiers
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup granulated sugar
2 tablespoons butter or margarine, melted
2 tablespoons raspberry preserves, melted
Coarse sugar
Cream Cheese Filling
2 packages (3 oz each) cream cheese, softened
2 tablespoons granulated sugar
2 tablespoons whipping cream
Raspberry Filling
1/4 cup raspberry preserves
1 cup fresh raspberries
Mint leaves, if desired
DIRECTIONS:
1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
2. Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the raspberry preserves; sprinkle with 1 tablespoon granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting.
3. Repeat step 2.
4. Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
5. Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
6. In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high, and beat until light and fluffy.
7. On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired.
**Instead of (or in addition to) the granulated sugar, try these variations: cinnamon and sugar or citrus peel and sugar.
**Palmiers keep in an airtight container at room temperature up to 4 days. If desired, palmiers can be recrisped in a 300°F oven about 5 minutes or until heated through. | Pillsbury.com posted a photo:
INGREDIENTS:
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup hazelnut spread with cocoa
24 raspberries
2 tablespoons dark chocolate chips
1 egg, beaten
1 tablespoon powdered sugar
DIRECTIONS:
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
2. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
3. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.
4. Bake 13 to 17 minutes or until hearts are golden brown.
5. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture. |
| 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. | 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. |
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