Prep Time: 20 Min
Total Time: 20 Min
Makes: 4 sandwiches

INGREDIENTS

1 can Pillsbury® refrigerated crusty French or country Italian loaf

1/4 cup ranch dressing

3 cooked boneless skinless chicken breasts

4 slices (3/4 oz each) Cheddar cheese

8 slices packaged precooked bacon (from 2.1-oz package), cut in half

 

 

 

DIRECTIONS

1 Heat closed contact grill or panini maker 5 minutes.                   

2 Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.

 3 Spread 1 tablespoon dressing on each of 4 rectangles. Cut chicken breasts crosswise into 1/2-inch slices. Layer sliced chicken, cheese and bacon over dressing. Top with remaining rectangles.                   

4 Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.

If using cold chicken breasts, place on microwavable plate. Cover with paper towel; microwave on High 1 to 2 minutes or until chicken is warm.

Twin Cities Dogs

 
Prep Time: 10 Min
Total Time: 25 Min
Makes: 4 servings

INGREDIENTS

8 large hot dogs

1 stick (1 oz) mozzarella string cheese, cut lengthwise into 8 strips

1 stick (1 oz) Cheddar string cheese, cut lengthwise into 8 strips

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 egg, beaten

8 wooden corn dog or wooden craft sticks

Ketchup and mustard, if desired

 

DIRECTIONS

 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 1 strip of mozzarella and 1 strip of Cheddar cheese into each slit.                   

 Separate or cut dough into 4 rectangles (if using crescent rolls, press perforations to seal). Place 2 hot dogs crosswise down center of each rectangle. Cut 1-inch-wide strips in dough on each side of hot dogs to within 1/4 inch of hot dogs. Fold strips at an angle across hot dogs, alternating from side to side. Place on ungreased cookie sheet, cheese side up. Brush top of crescent with beaten egg.

Bake 12 to 15 minutes or until golden brown. Insert 1 stick into each hot dog. Garnish with ketchup and mustard.

Viva la Taco Monkey Bread

 
Prep Time: 20 Min
Total Time:
Makes: 6 to 8 servings

INGREDIENTS

1 1/2 lb lean (at least 80%) ground beef

1 tablespoon Old El Paso® taco seasoning mix

2 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

2 cups shredded sharp Cheddar cheese (8 oz)

1/2 cup chopped tomato

1/4 cup chopped red onion

1 avocado, pitted, peeled and diced

1 tablespoon chopped cilantro

1 medium lime, squeezed (1 to 2 tablespoons juice)

Salt and pepper to taste

1 1/2 cups shredded iceberg lettuce

1/2 cup sour cream

 

 

DIRECTIONS

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.

 In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.                   

Separate each can of dough into 8 biscuits; cut each into quarters. In large bowl, toss biscuit pieces with cooked ground beef and Cheddar cheese. Pour into loaf pan.

Bake 35 minutes or until dark golden brown.                   

Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.                

Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.                    

Top with sour cream and tomato-avocado mixture. Serve immediately.

 

You’ll need a pile of napkins to wipe your fingers…they’re going to get messy

Tastes Like Chicken. Substitute shredded chicken for the ground beef in this recipe for a great flavor twist!

 

Top it Off! Don't feel limited in your toppings for this recipe! Feel free to add your favorite salsa, hot sauce, or other taco garnishes for a totally delicious meal or snack.

 

Baked Crescent Churros

 
Prep Time: 15 Min
Total Time: 30 Min
Makes: 12 churros

INGREDIENTS

 

2 tablespoons sugar

1 teaspoon ground cinnamon

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent   Recipe Creations® refrigerated seamless dough sheet

2 tablespoons butter or margarine, melted

 

DIRECTIONS

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.                   

If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.                   

Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.

With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

 Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

 

Traditional churros are strips of dough that are deep fried and rolled in cinnamon and sugar. We simplify them by baking crescent dough strips and sprinkling them with cinnamon-sugar--a quick way to a crispy, sugary treat!

Sloppy Joe Biscuit Cups

Prep Time: 30 Min
Total Time: 50 Min
Makes: 8 servings

INGREDIENTS

3/4 lb lean (at least 80%) ground beef

1/4 cup chopped onion

2 cloves garlic, finely chopped

1/4 cup chopped red bell pepper

1/4 cup ketchup

1 teaspoon Worcestershire sauce

1/8teaspoon pepper

1 tablespoon brown sugar

1 can (16.3 oz) Pillsbury® Grands!® Home style refrigerated buttermilk biscuits

1/2 cup shredded pepper Jack or Cheddar cheese (2 oz)

DIRECTIONS

 Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.                    

Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4x1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.    

               

Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.                   

Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

 

 

 

 

INGREDIENTS

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies

2 egg whites

1/8 teaspoon cream of tartar

1 tablespoon sugar

3/4 cup lemon curd, room temperature

 

Directions:

 

 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

 

 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.   

                

Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.

 

 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.

                   

Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.

 

 Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.

 

Replace lemon curd with lime or orange curd.

 

Add a teaspoon of grated lemon or orange peel to the lemon curd before filling each cup.

Over the weekend

So over the weekend I made the Bacon Pancakes.  Next time I make them I will crumble up the bacon instead of using the strips.  The strips were hard to cut up and eat.  We also made the homemade syrup.  It was easy to make and taste great.  Also my son made the pretzels.  They were great.  He is only 14 and if he could do it anyone can.

Copy Cat Recipe – Auntie Anne’s Pretzels

  Ingredients:

3 3/4 cups all-purpose flour

1 1/2 teaspoons table salt

Kosher Salt for Topping

1 teaspoons vegetable oil

1 teaspoon butter (melted)

3/4 cup plus 1 tablespoons powdered sugar

1 tablespoon plus 1/2 teaspoon active dry yeast

1 1/4 cups + 2 tablespoons warm water

Directions:

1. Prepare yeast as instructed on the packet
2. - Add oil to the yeast and stir.
3. - In a separate bowl mix place powdered sugar, butter, flour and salt. Mix. Place yeast mixture into the dry ingredient bowl.
4. Flour a surface and knead the dough for about 10 minutes.
5. Place dough in a covered bowl ( I use plastic wrap) and let it rest for about an hour at 80 degrees. Dough should double in size.
6. Preheat oven at 425
7. Take dough and cut into 8 sections. And roll into a long rope.
8. Below is a video on how to make the pretzel shape.
9. Prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. ( It will give the pretzel that wonderful brown color).
10. Dip each pretzel into the bath.
11. Place pretzel on to parchment paper on top of a baking sheet.
12. Bake for about 10 minutes or until pretzel is brown.
13. Brush melted butter ( additional butter ) onto each and sprinkle salt on top

Serves: 8

Thanks to Budget Savvy Diva http://www.budgetsavvydiva.com/