Johnsonville Pastaville Winner: Baby Bella Sausage Cupcake Surprise

In my continuing effort to learn from my contests entries and losses, I made the winning recipe from the Johnsonville Pastaville Contest (FYI, the winner was not my entry).  The top three winners were in this order; Baby Bella Sausage Cupcake Surprise, Sweet & Spicy Italian Stir Fry and Pappardella with Sizzled Sausage and Mushrooms.  The first thing I noticed about the this group of winners is they are all very simple and use common ingredients.  They were also very common flavors or types of dishes you might see or eat regularly; a red sauce/spaghetti meal, an Asian stir fry and a beef stroganoff type dish.  Most of the sponsors want easy meals that will appeal to a wide audience and the average home cook can make, however you never know just how simple they really want it.  I have seen some contest winners that have simple recipes but one weird or uncommon twist to them, so you never know.  All three of these dishes use everyday ingredients that I already had on hand, so it was easy to whip this up on the fly.

The Baby Bella Sausage Cupcake Surprise were a perfect little spaghetti treat.  When preparing the dish it felt like it should have more spaghetti so I might have slipped a few more noodles in than the recipe suggested.  Definitely a nice treat and a great way surprise for the kids. I will make it again with maybe a few new things mixed in and fun toppings. Congratulations Victoria Lee!  Enjoy this victory!

Recipe Link:
Baby Bella Sausage Cupcake Surprise

OceanSpray Winner - Spicy Cranberry Chicken Sidekick Sliders with Spicy Cranberry Aioli

Contest:  OceanSpray NE Tailgate Contest  Source:  Denise LaRoche 1st Place Winner  I attended the OceanSpray New England Tailgate Contest live Cook Off as an alternate.  I loved the experience of talking to the 3 cook off contestants.  It was my first actual conversation with people who compete in this little world of contesting.  Denise was very nice and seemed to be a seasoned contester.  I promised myself if I ever won any money I would splurge and spend the whopping $25 to become a member of CookingContestCentral.com.  Denise and Danielle, two of the three finalist are members of this site and highly recommended it to me.  Love it so far!  In addition to listing every possible contest available in the country, It also lists all the winning recipes and provides a great community of support for contesters.  Now I can actually follow up on the contests I enter and make the winning recipes.  It is a great way to improve my entries and learn what winning recipes are made of. My blog has been neglected the past few weeks, but it is not because I haven't been cooking.  My little test kitchen has been hopping here; I am working hard on a new contest with Jimmy Dean sausage.  I will share the my entry once it is complete as well as the misses, there were some bad ideas with this one.   The following is a great recipe that won the OceanSpray NE Tailgate contest.  It is so so simple, it seemed too simple to be a winner until I tasted it.  Really a flavor is exceptional and more complex than the recipe would have you believe.  The whole family loved it.  I think my Thanksgiving Quesadillas could have given this a run for its money had I made the final 3, but this is truly a winning recipe.  No pictures, all came out terrible.  There is a big expensive camera, that we can't afford, on the top of my Christmas list.  I can hope!   SPICY CRANBERRY CHICKEN SIDEKICK SLIDERS WITH SPICY CRANBERRY AïOLI

INGREDIENTS:
SLIDERS
1 pound ground chicken
1/2 cup chopped Ocean Spray® Fresh Cranberries
2 tablespoons taco seasoning mix
Salt and black pepper
Vegetable oil
8 miniature egg knot rolls or other small rolls
8 lettuce leaves

AÏOLI
4 cups Ocean Spray® Whole Berry Cranberry Sauce
3/4 cup mayonnaise
1 tablespoon taco seasoning mix

DIRECTIONS:

Preheat grill to medium heat.

Place chicken in large bowl. Add cranberries and 2 tablespoons seasoning mix. Shape into 8 small patties; sprinkle with salt and pepper. 

Lightly brush grill grate with oil. Grill patties for 8 minutes on each side or until well done. Lightly brush cut sides of rolls with oil; grill until lightly toasted.

Place cranberry sauce in food processor; pulse until finely chopped. Add mayonnaise and 1 tablespoon seasoning mix; pulse until blended. Place 1 patty on bottom half of each toasted roll. Top each with a leaf lettuce and generous dollop aïoli. Cover with top halves of rolls. 

Makes 8 servings.

Ocean Spray 2010 Tailgating Recipe Contest Winner
Denise LaRoche

The Million Dollar Ice Cream Cup

I called it!! The Mini Ice Cream Cup won! Sue Compton from New Jersey was awarded the million dollar top prize in this year's Pillsbury Bake Off. Did I mention it was my pick? And that I had a similar idea? He he. I have been so anxiously awaiting the results, you would think I was in the contest. I had so much fun trying the recipes and following the contest. I can't even imagine how crazy nervous I would be if I were a participant. One day maybe I'll know. Time for me to get off the sidelines and start participating and winning some fun contests. There are some great contests running right now, I need to get in the game. Hope to share some success soon!

I haven't watched the Oprah show yet, taped it on the DVR. Saw the announcement on the Pillsbury site:
http://content.mkt931.com/mson/2010/04/14/KIjLuX8nvJOL/index.htmlry site.

I still have a few Mini Ice Cream Cups in my freezer from yesterday, think I'll have one to celebrate Ms. Compton's win. Congratulations Sue, you did it, you won the grand daddy of all contests!!

Salmon Pecan-Crusted Tartlets

Pillsbury 44th Bake Off Category Winner Entertaining Appetizers - Evelyn Henderson's Salmon Pecan-Crusted Tartlets

My husband is putting his money on this one. It is a tough call but, I am going with the Ice Cream Cups. I didn't get to make the Tomato Basil Eggs Alfredo today. I hope to tomorrow morning, but honestly don't have time. I need to pack up 2 boys to meet a friend for a big zoo outing in the morning. Not sure I can pull off a big homemade breakfast with a zoo trip.

This recipe is delicious! They melt in your mouth. The pecans in the crust sounded cooler than they turned out in my opinion. I only put pecans in half, again because of our nut allergy. There isn't much to say about this recipe, maybe that is the sign of a winner. It was easy to make and really great. Can't wait to see who wins on Oprah tomorrow!!!

Salmon Pecan-Crusted Tartlets

INGREDIENTS

1	can (6 oz) premium skinless boneless pink salmon, drained
1/4	cup finely chopped dill pickle
1	tablespoon finely chopped onion
1/3	cup mayonnaise or salad dressing
1/2	cup shredded mild Cheddar cheese (2 oz)
1	tablespoon lemon juice
1/2	teaspoon dried dill weed
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3	cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
1	package (3 oz) cream cheese, softened
1	dill weed sprig
2	lemon wedges

DIRECTIONS

1.	In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2.	Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
3.	Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
4.	Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.

Mini Ice Cream Cookie Cups

Contest: 44th Pillsbury Bake Off Category Winner, Sweet Treats - Sue Compton for Mini Ice Cream Cookie Cups

This recipe was very interesting to me and I can't believe I did not make it till today. I am NOT saying this is my idea.... but I had an idea similar that was going to be one of my Pillsbury entries once I figured out the logistics. My idea was to roll out a tube of sugar cookie dough then either bake it on or in a dome bowl or a bundt pan creating a "cookie bowl." This cookie bowl then could be used to make an ice cream bomb cake or a trifle. I did not figure on the dough melting off the pan into a pool of yuck. See below.


My failure has created a bit of unearned pride or support for this recipe. In no way would this recipe winning be like me winning, but it would validate to me that I was at least on the right track of thinking. Enough about me, how about we talk about someone that has a chance of winning!

I love this recipe! It is easy and very versatile. I did not make mine with the exact ingredients. There were no fresh raspberries today at the store and I really thought I had raspberry jam in the fridge, turns out I only had strawberry. So I used strawberry jam and blueberries on top. I only put nuts on half the cups, we have a nut allergy in the house and I don't trust the non-allergy kid to eat nuts because he can make a mess. Once I started filling the cups with ice cream I got off course; pulled out the chocolate ice cream, chocolate chips, jimmies (sprinkles) and was disappointed that I couldn't find M&Ms (guess I ate them).

This recipe has to have an excellent chance because it is simple, good and can be easily changed to meet anyone's taste. This is my vote for the million!

Mini Ice Cream Cookie Cups

INGREDIENTS

1	package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4	teaspoons sugar
1/3	cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2	cup Hershey’s® semi-sweet chocolate baking chips
1/4	cup Smucker’s® Seedless Red Raspberry Jam
1 1/2	cups vanilla bean ice cream, softened
24	fresh raspberries

DIRECTIONS

1.	Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2.	Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3.	Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4.	Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5.	In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6.	Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Very impressive little treats!


I got carried away and made several varieties. These would be so fun at a birthday party!

Zesty Lime-Fish Tacos

44th Pillsbury Bake Off Category Winner Winner of Dinner Made Easy Category - Kellie White's Zesty Lime-Fish Tacos

I am not sure how this made the final four. It is ok, but I just don't see a million dollars. Making tortillas out of biscuits was very creative, time consuming, but creative. It didn't really make a tortilla but more like a gyro bread. This bread product would have been better paired with chicken kabobs and feta to make a Greek style gyro then a taco. This was my first time using chipotle chiles in adobe sauce; what a powerful, flavorful little can of POW! These chiles will be making a come back in other recipes in my future.

I have been a bit out of control today. I did pull of making 3 of the 4 final recipes. Hope to post the results for all.

Zesty Lime-Fish Tacos

INGREDIENTS

1	lb tilapia fillets (about 4)
1/2	cup fresh lime juice (2 to 3 limes)
3	cloves garlic, finely chopped
1/4	cup Pillsbury BEST® All Purpose Flour
1/4	cup yellow cornmeal
1	can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
6	tablespoons Crisco® Pure Canola Oil
1 1/2	tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped
1/2	teaspoon salt
1/4	teaspoon pepper
1/2	cup salsa
1/2	cup sour cream
1 1/2	cups shredded cabbage

DIRECTIONS

1.	Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
2.	On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
3.	In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
4.	Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
5.	In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
6.	Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Caprese Pesto Margherita Stackers

Contest: 44th Pillsbury Bake Off Top 100 Finalist - entered by Julie Bedwith

I brought these little bites to Girls Night Out (GNO) this past Saturday. There are six of us in the GNO group and we have been taking turns hosting dinner every month for the past eight years. Usually the host makes dinner and the other girls all bring something. Of the six of us, there are four that have ties to the old country. Real Italians. So when it is my turn to host or bring something I never make anything slightly Italian as I am way too intimidated. I forgot this rule as I started making this little Italian appetizer. Luckily, the girls loved it. Might not by from the Old Country, but it was a hit. I think I have taken the whole "don't cook Italian for Italians" too seriously, turns out if you put a tomato and basil on anything they'll eat it. Love when they host, these ladies really know how to cook!

When making this I grew a greater appreciation for the Pillsbury bread stick product. Many of the finalist recipes require you to wrap dough around something, the crescent and biscuit doughs are really soft and hard to wrap. Bread stick dough is elastic like pizza dough, much easier to stretch around a ball... or so I thought! Turns out the cheese still found an escape on many of their crusts. The results did not look like the picture on the Pillsbury website. Just eating the little ball out of the oven was not too impressive, the basil and tomato really make the bite. Good recipe!

Caprese Pesto Margherita Stackers by Julie Bedwith
INGREDIENTS

1	container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
1	can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
3	tablespoons basil pesto
1	tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
2	tablespoons grated Parmesan cheese
24	frilled toothpicks
24	grape tomatoes
24	fresh basil leaves

DIRECTIONS

1.	Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Drain cheese balls; pat dry with paper towels.
2.	On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
3.	Spread rounded 1/4 teaspoon of the pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.
4.	Bake 14 to 20 minutes or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm. They are pretty little appetizers. Very impressive looking and taste great too! This is my cheese problem. But it was also kind of cool looking, just not how they are suppose to look.

Fudgy Chocolate Chip-Toffee Bars

Contest: 44th Pillsbury Bake Off Top 100 Finalist - entered by Sarah Fuchs

I have been totally out of control this week with baking. Made way too many sweets, then topped the week off with Easter baskets full of candy. We will all have to detox next week, no sugar - only green things. The weather has officially turned to Spring so we will be grilling up a storm this week Had a small cookout on Saturday and I made this for dessert. Big hit!

This is a very rich and decedant bar, but it seemed like something I have had before. My mother-in-law lives in a small town in Nova Scotia and the people there really know "bars" and "squares". I think this recipe just seems like something we would eat in Nova Scotia. They make a great square up there with Skor Bar pieces and Ritz Crackers, I'll have to share that one someday. One of my favorite cook books is What's Cooking Havre Boucher, it is the local community cook book from my MIL's town. Half the book is desserts and they are mostly squares. Community cook books are one of my favorite things, that is where you get real dishes and great desserts. This is my husband's vote for the million and I have to agree that this has to have a good shot at the big prize. I will make this again.

Fudgy Chocolate Chip-Toffee Bars by Sarah Fuchs

INGREDIENTS

1/2	cup LAND O LAKES® Butter, melted
2	cups graham cracker crumbs (32 squares)
1	bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)
1	roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1	bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
1	can (14 oz) Eagle Brand® Sweetened Condensed Milk
1	tablespoon LAND O LAKES® Butter
1	teaspoon vanilla

DIRECTIONS

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2.	In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
3.	Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
4.	In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
5.	Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

The Easter Bunny got to sample this recipe. We left him a few bars with his carrots, figure even a bunny likes something sweeter than a carrot every now and then.

Chai Brownie Cupcakes wtih Creamy Froth

Contest: 44th Pillsbury Bake Off Top 100 Finalist - entered by Chris Caston

This recipe has the prettiest picture on the Pillsbury site. The Creamy Froth icing looks great in their professional photo, it just made me want to make this. I am not really a Chai drinker and I did not have high hopes for this recipe, but was pleasantly surprised, it is pretty good. It is a heavy cupcake since you use brownie mix. I ate one right out of the oven without the icing and it was almost like a molten lava cake. Makes me think maybe I should experiment with brownie mix to see if a good little gooey cake can't be made. Hmmmm.

This adventure of trying the winning recipes has been great! I am learning so much and really enjoying the recipes. I am often doubtful of the recipes when I read them, but then am more often surprised by the results. Creativity does not always have to be about crazy ingredients but can easily be in how you use sponsors products. There are of course some crazy flavor combos out there, things that might make you say yuck until you try it. I bet these people have made some really awful things while experimenting to get to the final winner. I am still stuck at awful, hoping to graduate to ok then possibly winner someday. Made a jambalaya tonight that was a miss. Again, the picture of this recipe will be posted later, once we find the camera cord.

Chai Brownie Cupcakes with Creamy Froth

INGREDIENTS

10	tea bags spiced chai-flavored black tea
1	cup boiling water
1	box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
3/4	cup Crisco® Pure Canola Oil
3	EGGLAND’S BEST eggs
3/4	cup frozen (thawed) extra-creamy whipped topping
3/4	cup marshmallow creme
1/8	teaspoon ground cinnamon

DIRECTIONS

1.	Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.	In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
3.	In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
4.	Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
5.	Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

I had to get the pretty flowers in the picture. Tanya, from Sell This House, made that arrangement. I bet she has learned plenty of "Martha" type skills as host of this show.

Cup o'Joe Chocolate Coookies

Contest: 44th Pillsbury Bake Off Top 100 Finalist - entered by Helen Fields

I am back! I have been pretty much without a kitchen for a week. We tore up our kitchen last weekend to have granite installed last Monday, then on Tuesday the A&E team from Sell This House moved in. What a crazy-fun week! I'll do a whole separate post on the Sell This House experience. It was lots of fun and our house looks incredible. I will post pictures of today's recipes later, can't find the cord to the camera. The "redesign" was a bit of a whirlwind and there are lots of things that we still have not found, like our coffee pot. We designated the pantry as our safe zone, that is were we hid our car keys, mail, cell phones or anything the we didn't want to get packed up. Now I am finding weird things in the pantry, but not the camera cord. Needless to say, the last week has been insane around here and while it was very exciting and a great experience, we are happy to return to our normal life and routine this week. Ahhhh... big sigh of relief.

I was so excited to be cooking again that I made two Pillsbury 100 deserts today. I have been wanting to make the Cup O'Joe Cookies for awhile, they sounded so easy and good. Definitely an easy recipe, but not the most impressive. My husband's exact words were "this is not a treat, but a punishment". He just isn't a coffee/desert person. That is way too harsh a statement for this cookie, but I do agree it is not a million dollar cookie. I made these cookies as a thank you gift. I owe the guys at my local fire station a thank you for getting me a Woburn Fire shirt on the fly. Turns out Roger likes to wear local shirts on Sell This House, just wish we had more advance notice, it was a tall order finding Woburn shirts. Since the cookies are only so-so and didn't make a lot, I think I'll whip up a batch of good ol'Toll House Cookies tomorrow. Together it will make an impressive cookie gift for the Fire Station. My oldest boy is so excited to visit the firemen. Glad to have the excuse!

Cup o'Joe Chocolate Cookies by Helen Fields

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3	cup Hershey’s® baking cocoa
1 1/2	tablespoons instant espresso coffee powder or granules
1/4	cup whipping cream
1/3	cup Hershey’s® mini chips semi-sweet chocolate

DIRECTIONS

1.	Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2.	In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
3.	Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
4.	Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

Buffalo Chicken Crescent Puffs

Contest: 44th Pillsbury Bake Off T0p 100 Finalist - entered by Beth Dumell

Saturday night was my friend Tammi's birthday party. Everyone was asked to bring something, I took these things and they were a huge hit! HUGE! I dare to say they may have been the best thing there, rivaled only by the Rolo Turtle Pretzels. I have to take moment to discuss the Rolo Pretzel. It is so stupid, but sooo good! Take square snack pretzels, the ones that look like little square tennis rackets, then put a Rolo on top and a pecan on top of that. Bake them long enough to melt, about 3 minutes. The Rolo melts into the little squares in the tennis racket and make a perfect salty, sweet, bite size snack. Ridiculously addictive.

I think this recipe has a pretty good shot and if the party guests from Saturday night were voting Ms. Dumell would be a millionaire today. I felt like it was creative use of the Pillsbury product. Dipping the balls in butter and Panko is key to making these bites more than just an average app. It was a bit hard to wrap the dough around the little cheese balls, but otherwise an easy recipe. I'll make these again. Good luck Beth, I think you have a good chance!

Buffalo Chicken Crescent Puffs by Beth Dumell

INGREDIENTS

12	oz cream cheese (from two 8-oz packages), softened
2	tablespoons Louisiana hot sauce or other red pepper sauce
1/3	cup crumbled blue cheese (1 1/2 oz)
1/4	cup finely chopped celery
1	cup finely chopped cooked chicken breast
2	cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3	cup LAND O LAKES® Unsalted or Salted Butter, melted
1	cup plain or chicken-flavored panko-style bread crumbs

DIRECTIONS

1.	Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
2.	Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
3.	In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm. It was hard to close the dough around the balls completely, but the good news is - it doesn't matter! The cheese does not ooze out. Makes a tiny window to peek inside.

Hot Fudge-Marshmallow Monkey Bread

Contest: 44th Pillsbury Bake Off Top 100 Finalist - Bebe Williams

So excited about this recipe! At first glance of the Top 100, I was immediately drawn to this one and thought, there is my vote for a million. I know that totally contradicts my very critical review of recipes that I called "unoriginal" in their use of the Pillsbury product . Seriously, it is Monkey Bread which is possibly one of the most popular Pillsbury recipes, so how original is a new Monkey Bread recipe? As someone that has tried to change the original Monkey Bread recipe, I can say it is hard to improve an already perfect dish. I spent about a month experimenting with Monkey Bread as I tried to create a banana monkey bread. It was all disaster. Every way I put fresh bananas into the recipe ended up turning the whole thing to mush. I forced my mushy banana monkey bread on everyone I know until I finally just gave up. I also had some problems with too much stuff in the pan, I have been waiting to share this "kitchen disaster" picture for a while.

It is almost artistic! I thought it was actually really pretty. :-)

As you can see, my Monkey Bread creations did not work out, but this Hot Fudge-Marshmallow Monkey Bread did turn out great! Looking at the picture on Pillsbury.com you would never guess that this recipe still creates the crunchy and gooey crust on each piece of bread just like the original. It must be the marshmallows that help create the caramel like coating. I really loved this recipe. The only thing that could hold this recipe back is that it is a classic recipe, but a classic so very improved! I would not be surprised if this is the million dollar recipe. Love it!

Hot Fudge-Marshmallow Monkey Bread by Bebe Williams

INGREDIENTS

1	tablespoon LAND O LAKES® Butter, softened
1	can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1	can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
13	large marshmallows
1/2	cup LAND O LAKES® Unsalted or Salted Butter
1/2	cup Smucker's® Hot Fudge Ice Cream Topping
1	teaspoon vanilla
1	cup sugar
1	tablespoon Hershey’s® Special Dark® baking cocoa

DIRECTIONS

1.	Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2.	In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3.	In medium bowl, stir sugar and cocoa until blended.
4.	Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5.	Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

There was a pool of chocolate goodness that gathers under the whole thing. Perfect for dipping!

Blueberry Muffin Tops

Contest: 44th Pillsbury Bake Off Top 100 Finalist - Entry by Susan Spicko

Top of the Muffin to you! We can't discuss this recipe without a Seinfeld reference. These "muffin cookies," as my son is calling them, are really good. Light and fluffy with a crispy edge much like a muffin top. I have to wonder how Pillsbury feels about recipes like this where they take the cookie dough and make a new batter out of it. I thought that changing the dough into a new dough might be a sort of cheat, but after trying this I can see the value in it. Could it be the cookie dough in the batter that makes the edges crispier than a regular muffin dough would create? I don't think I could ever come up with something like this. Playing with baking recipes intimidates me. Cooking is more creative and like art, open to any and all possibilities than baking. I feel like baking is a true science and certain rules must not be broken. It must be the addition of the baking soda and baking powder that makes the cookie dough turn into a light fluffy muffin. Good stuff! Of the four recipes I have tried from the Top 100, this is my current vote for the million. I can't say it is the best of the 100, but it is the best of my four trials. Good luck Susan - I think you have a pretty good chance!

Blueberry Muffin Tops by Susan Spicko

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/4	cups Pillsbury BEST® All Purpose Flour
1/4	cup sugar
2	tablespoons LAND O LAKES® Butter
1/2	teaspoon baking powder
1/4	teaspoon baking soda
1	package (3 oz) cream cheese, softened
1	EGGLAND’S BEST egg
1/3	cup milk
2	to 3 teaspoons grated lemon peel
2	tablespoons lemon juice
1 1/4	cups fresh or frozen (thawed) blueberries

DIRECTIONS

1.	Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup of the flour, sugar and butter with fork until crumbly; set aside to use for topping. In another small bowl, mix remaining 1 cup flour, baking powder and baking soda; set aside.
2.	In medium bowl, beat dough and cream cheese with electric mixer on medium speed until blended. On low speed, beat in egg, milk, lemon peel and lemon juice until well blended. Stir in flour mixture just until combined (do not overmix; mixture will be a thick batter). Carefully fold in blueberries. (If using thawed berries, rinse and pat dry with paper towel before adding.)
3.	Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon. Bake 3 minutes; remove from oven. Sprinkle each muffin top with about 1 teaspoon crumb topping; immediately return to oven.
4.	Bake 16 to 20 minutes longer or just until edges begin to brown. Cool on cookie sheets 2 to 3 minutes before removing to cooling racks. Serve warm or cool. I was worried the blueberries would run and make my muffins purple, but they folded in pretty well. I had to get my pretty roses in the picture, they are just opening and so lovely.

Deep Dish Chicken Cordon Blue

Contest: 44th Pillsbury Bake Off Top 100 Finalist - Entered by Amy Warren

I was planning on slowing down my Taste Test Month, but our life just got crazy and I need to cook to keep my mind at rest. Our house got picked to be on a national TV show! Not sharing all the details on a blog until I get the OK from the producer. We have just over a week till the show starts taping and they don't want me to do anything to change my house until they get here. It has not even been 24 hours and I am so antsy! I can't keep my mind still and I want to go on a cleaning spree but the tv show wants me to wait, so the only thing I can do is cook and blog. Get ready for lots of posts!

We had this dish tonight for dinner. Hate to be a harsh critic or mean blogger, but this really does not get my vote for a million. I get the idea and find it creative to put these flavors together in a casserole, but I just didn't love it. My husband liked it and the 3 year old ate it so it was not a disaster by any account. I just found it too heavy and while it has likeness to Chicken Cordon Blue, I was not fooled. It was a super rich casserole.

Seriously, stay tuned, so much more to come this week. Gotta cook! I will make several sweets/dessert type Pillsbury 100's this week. We are going to find that million dollar recipe!


Deep Dish Chicken Cordon Blue by Amy Warren

INGREDIENTS

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2	tablespoons LAND O LAKES® Unsalted or Salted Butter
1	tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1	medium onion, thinly sliced
1	clove garlic, finely chopped
1	box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16	slices (1 oz each) Muenster cheese
1/4	cup grated Parmesan cheese
1/4	cup mayonnaise or salad dressing
2	tablespoons Dijon mustard
2	teaspoons lemon juice
1	teaspoon honey
1	teaspoon horseradish sauce or cream-style prepared horseradish
1/2	teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1	lb shaved cooked brown-sugar or maple-glazed ham (from deli)

DIRECTIONS

1.	Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.
2.	Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders.
3.	Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.
4.	Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.
5.	Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.

As you can see I tried a few cheeses; Swiss and Gouda. Maybe it was the Gouda that left the heavy feeling, the Swiss was better. Worth a try if you are a Cordon Blue fan.

Blueberry-Almond Creme Muffins

Contest: 44th Pillsbury Bake Off Top 100 Finalist - Cynthia Bowser

I made this recipe this weekend as another Pillsbury Top 100 Finalist taste test. Makes a great muffin, sort of sophisticated, not too sweet like too many breakfast muffins these days. I had to do some substitutions so it was not the exact recipe entered. I used apricot and cherry preserves in the muffins and I only made a few with almonds, the rest I used graham cracker crumbs (got a nut allergy in the house). This was a great recipe, but not sure if this is the million dollar recipe. Maybe my standards are too high, but I feel if you are going to win a million dollars you have to do something that has never been done with the Pillsbury product. There are many recipes in the Top 100 that are sandwiches or burgers and they use Pillsbury products for the bun/bread. How is that a million dollar idea? Pillsbury dough is meant to be bread. If it has a great burger in it, that is nice, but how is that a Pillsbury original? Just my two cents, which is all I have since I ain't winning a million dollars. These muffins are good, worth making again.

Blueberry-Almond Creme Muffins by Cynthia Bowser

INGREDIENTS

4	oz cream cheese (half of 8-oz package), softened
1/2	cup sugar
1/4	teaspoon almond extract
1/4	teaspoon vanilla
1/2	cup Fisher® Chef’s Naturals® Blanched Slivered Almonds, finely chopped
1	can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
3	tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
1/4	cup Smucker's® Blueberry Preserves

DIRECTIONS

1.	Heat oven to 350°F. Generously spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2.	In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
3.	In medium shallow bowl, mix almonds and remaining 1/4 cup sugar.
4.	Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1 layer with melted butter. Firmly press layer, butter side down, into almond mixture, coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer; press edges of layers together. Spoon 1/2 tablespoon of the preserves onto middle of second layer. Brush third biscuit layer with melted butter; firmly press, butter side down, into almond mixture. Place third layer, almond side up, on second layer; press edge of third layer into edge of second layer.
5.	Repeat with remaining biscuits, refrigerating biscuits if dough becomes too soft to separate. Sprinkle any remaining almond mixture onto tops of biscuits.
6.	Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 15 minutes before serving.

Cheery-Cherry Chicken with Crispy Onion Grits

Contest: French's Cook Off 2009 - Erin Ronouf Mylroie

Winner of the People's Choice Award

As a child of the south, you would think I would love a good recipe with grits, but I was kind of not excited about this recipe. We only had a grits a few times when I was a kid. My parents are both from Illinois, so they would make grits every now and then when they felt like trying to be Southern. My mom never made them right and they always put maple syrup on them because they didn't know how to eat grits. Maple syrup is not right, so I was never too impressed with grits and never made them myself. I first had good grits in college when I worked at the Fredonia Hotel, they made a jalapeno cheddar baked grits. Yum.

I made this recipe tonight for dinner and while cooking the chicken I almost chickened out on the grits and made mashed potatoes instead. I only had 2 potatoes and one had been gnawed on by a baby so mashed potatoes were out and grits were in. This turned out to be a really great dish! I was surprised how good the honey mustard and cherry were together, not too sweet but packed with flavor. I thought the grits would seem out of place and the French's Onions seemed like more of an after thought than part of the recipe, but again I was wrong. Grits and French's Onions were a great base for this chicken! I would use it anytime instead of couscous or rice. This recipe is proof, I need to go outside my comfort zone to win contests. Loved this dish and I will make it again.

Cheery-Cherry Chicken with Crispy Onion Grits by Erin Ronouf Mylroie

Ingredients:
1 tbsp FRENCH'S® Classic Worcestershire Sauce
2 tbsp FRENCH'S® Honey Mustard
3/4 cup FRENCH'S® French Fried Onions
1 lb chicken breasts, boneless, skinless
2 tbsp olive oil
1/2 cup cherry preserves
1 cup instant grits
2 tbsp chopped parsley
26 oz water
1/4 tsp salt
1/2 tsp pepper

Directions:

Sprikle chicken with 1/2 teaspoon pepper and FRENCH'S Worcestershire sauce. Heat oil in heavy large skillet over medium high heat. Add chicken and cook for four minutes per side, or until nicely browned. In a small bowl combine FRENCH'S honey mustard, 1/4 cup water, and cherry preserves. Add to chicken in pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through and chicken is cooked through. Meanwhile, bring 3 cups of water to a boil in a medium saucepan. Slowly whisk in grits and 1/4 teaspoon salt; reduce heat to low and cook for 6 minutes, or until thickened, stirring occasionally. Keep grits warm Chop FRENCH's Fried onions into small pieces. In a medium bowl, combine parsley and FRENCH'S fried onions. Stir 1/2 cup mixture into grits. To serve, divide grits between each of four bowls. Cover with one chicken breast and cherry pan sauce. Sprinkle with remaining FRENCH's onion/parsley mixture, dividing evenly, and serve. Yield: 4 servings, Prep Time: 25 minutes

Southwest Mini Cresent Burritos

Contest: 44th Pillsbury Bake Off Top 100 Finalist by Sharon Shelton

Testing month continues! I didn't get a chance to enter this Pillsbury Bake Off but I am already preparing for the next one. In the meantime, I figure I should try as many of the Top 100 Finalist recipes as I can. The top 100 go to Orlando, Fl to participate in the live Bake Off. The winner will be awarded one million dollars on April 12th. Crazy! A million dollars for a recipe!

Tonight's recipe got a great review from the husband and 2 year old. I liked how easy it was to make. I was able to pull this dinner together in minutes with a screaming baby on my leg (it has been a rough week around here). Big vote for ease! I liked the flavor, as I love all things Tex-Mex, but not sure if it is a million dollar recipe. Great meal, just not a crazy original use of Pillsbury product. Easy for me to make such bold reviews when I can't even get a response from any contests. Just sharing my thoughts. I would highly suggest this for a quick, family pleasing dinner!

Southwest Mini Crescent Burritos
By Sharon Shelton

INGREDIENTS
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 cup shredded cooked chicken breast
1/2 cup canned black beans, drained, rinsed
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup shredded pepper Jack cheese (4 oz)
1 package (1 oz) taco seasoning mix
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
1 EGGLAND’S BEST egg white, beaten
3/4 cup sour cream
3/4 cup salsa
DIRECTIONS
1. Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside.
2. Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13x9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
3. Spoon about 1/4 cup spinach mixture onto center of each square. Bring up one side of dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On ungreased cookie sheet, place rolls seam sides down and 2 inches apart. Repeat with second can of dough and remaining spinach mixture. Brush rolls with egg white.
4. Bake 14 to 18 minutes or until edges are golden brown. Cool 10 minutes. Serve warm with sour cream and salsa.


Pretty little pockets!

Million Dollar Peanut Butter Cookies

Contest: 43rd Annual Pillsbury Bake Off Grand Prize Winner by Carolyn Gurtz

The following is the winning recipe in the last Pillsbury Bake Off. The winner, Carolyn Gurtz, created this recipe and won the grand prize of one million dollars. Imagine, a cookie worth a million. Well I made these cookies and they are pretty darn good. They are best after fully cooled so you get a good contrast on the crisp outside and soft inside. Hot from the oven they come off sort of chewy and the soft center is much hotter than a normal cookie, burnt my mouth. Amazing how a simple recipe with a small twist can create such a drastically different cookie. Not your average peanut butter cookie, it is so much better! Way to go Carolyn!

Million Dollar Peanut Butter Cookies

Ingredients
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Jif Creamy Peanut Butter
1/2 cup confectioners' powdered sugar
1 roll Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled.
Procedure
1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar, and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.



Chopping the nuts. Finally got to use my crazy Pampered Chef Chopper for something.


Mixing the peanut butter and powdered sugar. Actually a bit harder than it sounds. I could have used a bigger bowl, that might have made it easier.


All the little peanut butter balls. I used a small teaspoon or dessert spoon to size the balls.


Chopping some Pillsbury Dough and wrapping some peanut butter balls.


All the pictures I found online looked like this. I wish I had taken a picture of trying to seal them up, it isn't as pretty. The Pillsbury Peanut Butter Cookie Dough is gets soft real quick, so it doesn't exactly wrap up easy like a tortilla. It softened quickly, you have to move fast to close them all up nicely.


Rolling the cookies in the cinnamon, sugar and nuts. You have to give a bit of a push to get the nuts to stick.


Smash!


Ready for the oven.


Pretty cookies! Seriously though, let them cool completely. They taste so much better when the crisp has set. Yum!