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Dessert

Mississippi Mud Cookie Bars

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Mississippi Mud Cookie Bars
Chocolate lovers, this one’s for you! A chocolate chip cookie base gets topped with chocolate fudge pudding, creamy marshmallow-Oreo™ filling, and drizzled with a chocolate-fudge sauce for a decadent brownie treat that’s oh-so-good.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies SAVE $
  • 3 tablespoons unsweetened baking cocoa
  • 1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
  • 1½ cups milk
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme
  • 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
  • 16 Oreo™ chocolate sandwich cookies, coarsely chopped (about 2 cups)
  • 2 tablespoons chocolate fudge sauce, if desired
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, break apart cookie dough. Knead in cocoa until thoroughly combined. Press in pan.
  2. Bake 12 to 14 minutes or until set around edges. Cool completely, at least 30 minutes.
  3. In medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spoon over cooled cookie base, and spread evenly. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in marshmallow creme and whipped topping until well blended. Stir in 1 cup of the chopped cookies. Drop cream cheese mixture by spoonfuls over pudding layer; evenly spread. Cover and refrigerate 4 hours.
  4. When ready to serve, sprinkle remaining 1 cup chopped cookies over top. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownies. Store remaining brownies covered in refrigerator.

Watch the recipe video here:

Chocolate, chocolate and even more chocolate! Mississippi Mud Pie Cookie Bars recipe:…

Posted by Pillsbury on Wednesday, April 3, 2019

Dessert

Fabulous Fudge Pie

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Fabulous Fudge Pie
Everyone will think this fudgy pie is fancy, but it goes together so easily!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, melted
  • ½ cup packed brown sugar
  • 3 eggs
  • 1 bag (12 oz) semisweet chocolate chips (2 cups), melted, cooled slightly
  • 2 teaspoons instant coffee granules or crystals
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour
  • 1 cup coarsely chopped walnuts
  • 1 Pillsbury™ Pet-Ritz™ frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Place cookie sheet on middle oven rack. Heat oven to 350°F.
  2. In large bowl, beat melted butter and brown sugar with whisk until blended. Beat in eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules and vanilla; mix well. Stir in flour and walnuts.
  3. Pour mixture into frozen pie crust. Place on cookie sheet in oven.
  4. Bake 30 to 35 minutes or until thermometer inserted in center reaches 160°F and top is set. Cool pie on cooling rack 1½ hours.
  5. To serve, cut with sharp knife, cleaning knife blade after each cut. Serve with whipped cream or ice cream, if desired. Store covered in refrigerator.

Watch the recipe video here:

Fabulous is just the beginning.Fabulous Fudge Pie recipe:…

Posted by Pillsbury on Monday, March 18, 2019

Dessert

Lemon Cheesecake Crescent Roll-Ups

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Lemon Cheesecake Crescent Roll-Ups
These crescent roll-ups are bursting with that tart flavor lemon lovers love! The creamy cheesecake filling is a delicious addition for that perfect balance between sweet and citrus-y.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crescent Roll-Ups
  • 1 package (8 oz) cream cheese, softened
  • ¼ cup granulated sugar
  • 4 teaspoons grated lemon peel (from 1 large lemon)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 1 tablespoon butter, melted
Glaze and Topping
  • ½ cup powdered sugar
  • 2 to 3 teaspoons lemon juice
  • Additional grated lemon peel, if desired
Instructions
  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  2. In medium bowl, mix cream cheese, granulated sugar and 4 teaspoons lemon peel with electric mixer on medium speed until well mixed and no lumps remain.
  3. Unroll dough on work surface into 12x7-inch rectangle, and cut into 8 rectangles (3x3½ inches each). Spread 2 tablespoons of the cream cheese mixture over each dough rectangle to within ¼ inch of the short ends.
  4. Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on cookie sheet, seam side down; brush with melted butter. Bake 11 to 14 minutes or until golden brown. Cool 10 minutes on cookie sheet.
  5. In small bowl, mix powdered sugar and 2 teaspoons of the lemon juice. If necessary, add additional lemon juice, ½ teaspoon at a time, until thin enough to drizzle. Drizzle over warm crescent roll-ups, and garnish with additional grated lemon peel. Serve warm.

Watch the recipe video here:

Lemon lovers, this one's for you!Lemon Cheesecake Crescent Roll-Ups recipe:…

Posted by Pillsbury on Saturday, March 16, 2019

Main dish

Bacon Cheeseburger Bombs

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Bacon Cheeseburger Bombs
Don't let the size fool you--these two-bite burger bombs are packed with flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original or Buttermilk biscuits
  • 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
  • 1 block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
Instructions
  1. Heat oven to 400°F. Line cookie sheet with sides with foil. Line 2 additional cookie sheets with foil. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  3. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Watch the recipe video here:

Bacon? Cheese and thank you!Bacon Cheeseburger Bombs recipe:…

Posted by Pillsbury on Monday, March 11, 2019

Dessert

Spumoni Bars

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Spumoni Bars
A pistachio cookie base, creamy cherry filling and heavenly chocolate topping make this festive layered bar a truly delicious twist on Italian spumoni. It looks like it takes forever to make, but is way easier than you think—promise!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bar
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup chopped shelled pistachio nuts
  • ¼ teaspoon green gel food color
Filling
  • ¼ cup white chocolate instant pudding and pie filling mix (from 4-serving box)
  • ¼ cup butter, melted
  • ⅓ cup chopped maraschino cherries
  • 2 cups powdered sugar
  • 1 to 2 tablespoons maraschino cherry juice
Topping
  • 1 cup semisweet chocolate chips
  • ¼ cup butter
Instructions
  1. Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
  2. In medium bowl, stir or knead Bar ingredients until well mixed. Press dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  4. In medium bowl, stir pudding mix and ¼ cup melted butter until well blended. Stir in maraschino cherries, powdered sugar and 1 tablespoon maraschino cherry juice (if necessary, add remaining cherry juice, 1 teaspoon at a time, until smooth and creamy). Spread filling evenly over cooled cookie base. Set aside.
  5. In small microwavable bowl, microwave Topping ingredients uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
  6. Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

These ice cream-inspired layered bars really *stack up*!Spumoni Bars recipe:…

Posted by Pillsbury on Sunday, March 10, 2019

Main dish

Ranch Chicken Rollup Bake

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Ranch Chicken Rollup Bake
This impressive dinner bake is easy and delicious. Serve with a side salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded deli rotisserie chicken
  • ½ cup ranch dressing
  • ¾ cup shredded Italian cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about ½ inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  3. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Watch the recipe video here:

Ranch + chicken + crescents = recipe for success!Ranch Chicken Rollup Bake recipe:…

Posted by Pillsbury on Thursday, March 7, 2019

Dessert

Mini Chili Pot Pies

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Mini Chili Pot Pies
You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb ground beef (at least 80% lean)
  • ½ cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1½ teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
  • 4 teaspoons yellow cornmeal
Instructions
  1. Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  2. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  3. Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  4. In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  5. Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Watch the recipe video here:

Is it just us, or does food just taste better when it's mini? Mini Chili Pot Pies recipe:…

Posted by Pillsbury on Tuesday, March 5, 2019

Main dish

Cubano Crescent Squares

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Cubano Crescent Squares
Upgrade that ham and cheese sandwich right this minute with a new take on a stacked Cuban sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 8 oz thinly sliced cooked deli roasted pork
  • ¼ cup yellow mustard
  • 8 oz thinly sliced Swiss cheese
  • 8 oz thinly sliced ham
  • 1 egg, beaten
  • 48 dill pickle slices (about ½ cup)
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  2. Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and ½ inch up sides of pan to form crust.
  3. Layer roasted pork onto dough; spread mustard evenly over pork. Top with cheese slices and ham.
  4. Unroll second can of dough. Place over layered ingredients, stretching to cover filling; press edges to seal. Brush with beaten egg. Cover with foil.
  5. Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 10 minutes. To serve, cut into 6 rows by 4 rows. Just before serving, top each square with 2 pickle slices.

Watch the recipe video here:

It's time to upgrade your ham and cheese sandwich.Cubano Crescent Squares recipe:…

Posted by Pillsbury on Monday, March 4, 2019

Dessert

Mini Chili Pot Pies

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Mini Chili Pot Pies
You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb ground beef (at least 80% lean)
  • ½ cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1½ teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
  • 4 teaspoons yellow cornmeal
Instructions
  1. Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  2. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  3. Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  4. In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  5. Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Watch the recipe video here:

You’ve never had chili like this before!Mini Chili Pot Pies recipe:…

Posted by Pillsbury on Thursday, February 7, 2019

Dessert

3-Ingredient Sheet-Pan Peanut Blossoms

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3-Ingredient Sheet-Pan Peanut Blossoms
Make peanut blossoms for a crowd with almost no effort at all! The secret? Your trusty sheet pan and just three ingredients. No dough rolling required.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 rolls (16.5 oz each) Pillsbury™ refrigerated peanut butter cookies
  • 1 teaspoon sugar
  • 48 Hershey’s™ Kisses™ Brand any variety candies, unwrapped
Instructions
  1. Heat oven to 350°F.
  2. Crumble both rolls cookie dough in ungreased 15x10x1-inch pan. Press evenly in pan. Sprinkle evenly with sugar.
  3. Bake 12 to 16 minutes or until golden brown. Remove from oven. Immediately press a variety of chocolate candies into bars, in 8 rows of 6 candies each. Cool about 2 hours or until candies are set. Cut into bars with chocolate candy in center of each. Store in airtight container.

Watch the recipe video here:

A seriously simple sweet treat that never disappoints. 3-Ingredient Sheet-Pan Peanut Blossoms recipe:…

Posted by Pillsbury on Sunday, February 3, 2019