It’s hard to find recipes that the entire family can enjoy. Kids are super picky, and will often complain if their meal has too much green. Husbands can be even more picky, especially if their main diet consists of “meat and potatoes.” Luckily, Pillsbury is on the scene to help you out.
Not only are these following recipes fun and tasty, but they’re also easy to make. Consider them a craft time for your family! Get the kids involved by letting them help prep and decorate. Have the hubby watch and learn so that he can take over some of your cooking duties (someday). It will make the meal that much sweeter if everyone contributes in a small way. Plus, it will lift some of the load off your supermom shoulders.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup all-purpose flour
Liquid food colors, as desired (red, purple, orange, yellow, pink)
1/3 cup colored sugar, as desired (red, purple, orange, yellow, pink)
12 jelly beans, cut in half horizontally
Break up the cookie dough and knead in the flour. Divide into four bowls and color each bowl the desired color. Work with one bowl at a time and refrigerator the others until you use them. Shape dough into 12 balls, roll in colored sugar, and place two inches apart on ungreased cookie sheets. Cut each ball into 4, 6, or 8 wedges to get different flower shapes. Be sure to cut three-fourths of the way down and not all the way to the bottom. Bake for 10 to 12 minutes and press one jelly bean in the center while still hot.
1 container of Pillsbury Crescent Dough Sheet
1 lb. Bacon
1 cup Brown Sugar
1/2 cup Maple Syrup
1 pinch of Cayenne Pepper
Lay the dough out on a baking sheet. Poke shallow holes through the dough with fork. Top the dough with maple syrup and crispy bacon. Cover the bacon in syrup and sprinkle it with all of the brown sugar/cayenne pepper mix. Bake at 325 degrees for about 25 minutes or until golden brown. Let cool for 15 minutes and then cut into tiny pieces with a knife.
1 8oz package Pillsbury Crescent original dinner rolls
8 TB Nutella
8 TB peanut butter
1 symphony bar (optional)
Roll out the crescent dough on a cookie sheet. Spread a light coat of peanut butter on the rolls, followed by the Nutella on top. Place one square of chocolate on the edge, then roll up the crescents. Bake at 350 degrees for eight minutes until golden brown.
Oil for deep frying
1 can (16.3 ounces) Pillsbury® Grands!® Flaky Layers or Homestyle refrigerated honey butter biscuits
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Craft sticks (flat wooden sticks with round ends)
Block of white plastic foam
Begin by heating oil at 350 degrees. Separate dough into eight biscuits and cut three holes out of each biscuit. Put three or four doughnut holes in the oil at a time, using tongs to turn until each side is golden brown. Let cool and start mixing the powdered sugar, milk, and vanilla in a bowl. Stick a wooden craft stick into each hole, and then spoon the powdered sugar glaze onto it. Dip in candy sprinkles to decorate, and insert stick into the plastic foam so the doughnut hole can harden.
1 can (8 oz.) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet
1/2 cup hot bean dip with jalapeno peppers (from 9-oz. can)
1/4 cup Old El Paso® chopped green chiles (from 4.5-oz. can)
1/4 cup finely chopped red bell pepper (1/4 medium)
1/2 cup finely shredded colby-Monterey Jack cheese (2 oz.)
Guacamole, if desired
Sliced ripe olives, if desired
Unroll dough sheet and separate into four rectangles. Cut into six squares and press into 24 ungreased miniature muffin cups. Spoon one teaspoon of bean dip, 1/2 teaspoon chiles, 1/2 teaspoon bell pepper, and 1 teaspoon of cheese into each cup. Bake for 15 to 20 minutes until edges are a golden brown. Garnish with guacamole and olives for an added touch.
1 roll Pillsbury Crescent Recipe Creations
Scrambled Eggs (undercooked, as they will bake in the oven)
4-5 strips bacon or sausage links
1/2 C grated cheese
optional: Hot sauce
Cook the eggs and bacon and side aside. Roll out the crescent dough to a 10″x12″ rectangle. Place the eggs in the center of the rectangle, leaving room on the ends. Cover with bacon, cheese, and hot sauce. Using a pizza cutter, slice even slits along the sides of the rectangle. Fold over both ends, and then bring the side pieces in and overlap them. Alternate from right to left. Bake at 375 degrees for 15 to 20 minutes.
8 fully cooked fried chicken fingers
8 slices mozzarella cheese, cut in half
1 can Pillsbury Crescent Rolls
1 tsp garlic powder
1 jar spaghetti sauce
6 oz cooked pasta
Separate crescent rolls into eight triangles. Place a half slice of cheese the top of the crescent roll. Dip the chicken finger into the sauce and place on top of cheese. Roll the crescents up and place onto a cookie sheet. Sprinkle each roll with garlic powder, and bake for 15 minutes. Remove from the oven and place the remaining slice of cheese on top, then put back in oven for another five to eight minutes.
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1 cup pizza sauce
2 cups shredded mozzarella cheese (8 oz)
1 package (3.5 oz) sliced pepperoni
Open the biscuits and press each one into a 6″ round circle. Place on a cookie sheet and top each circle with pizza sauce, cheese, and pepperoni. Add additional toppings to your liking, and let the kids garnish their own pizzas. Bake at 375 degrees for 10 to 15 minutes until crust is golden brown and cheese is bubbly.
2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits
1/2 cup granulated sugar
1/2 cup grape jelly
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup powdered sugar
1 tablespoon peanut butter
1 tablespoon milk
1/2 teaspoon vanilla
1/4 cup Reese’s Puffs cereal, crushed (for topping)
Divide each biscuit into quarters. Toss biscuits with sugar until well coated. Place in a layer in the bottom of a prepared bundt pan. Top each portion with a few teaspoons of grape jelly, then add another layer of biscuits on top. Top these with the remaining jelly, then add the final layer of biscuits on top. Pour melted butter over the biscuits and bake for 30 minutes. Make the glaze while it is cooling. Combine the sugar, peanut butter, milk, and vanilla and then drizzle over top of the bread. Sprinkle with crushed cereal as a finishing touch.
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2 TBS Ranch Dressing
1/4 cup cooked real bacon pieces or 4 slices of bacon, crisply cooked, crumbled
1/2 cup finely shredded cheddar cheese (2 oz)
1/4 cup chopped green onions (4 med)
Unroll dough and cut into two long rectangles measuring 12″ x 4″. Spread the dressing over each rectangle, and sprinkle with bacon, cheese, and onions. Roll up each rectangle and press edge to seal. Cut the roll into eight slices and place the cut side down on an ungreased cookie sheet. Bake for about 15 minutes or until the rolls are golden brown.
4 oz cream cheese
1/4 cup sugar
1/4 teaspoon vanilla extract
1 can (8 oz) Pillsbury Crescent Recipe Creations
1/4 cup miniature chocolate chips
1/2 cup powdered sugar
2 teaspoons milk
Beat the cream cheese until smooth, then add in the sugar and vanilla. Unroll the dough and cut into two 12″ x 4″ rectangles. Spread the cream cheese over the top of the dough, then sprinkle in the chocolate chips on top. Roll up each rectangle and press the edge to seal. Cut each roll into six pieces and place the cut side down on an ungreased baking sheet. Bake for 15 minutes until golden brown and allow to cool. Combine the powdered sugar and milk, then drizzle over top of the cookies.
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits
Combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs, and spices. Grease a 12-cup muffin tin and place a biscuit in each, pressing into the bottom and up the sides. Spoon the pot pie mixture into each cup, then bake for 15 minutes until golden brown.
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (15 oz) sloppy joe sauce
1 teaspoon chili powder
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2 cup shredded cheddar cheese (2 oz)
Cook beef in a skillet and then drain. Stir in the sauce and chili powder and simmer for five minutes. Press each biscuit into a 6″ circle. Spoon 1/3 cup of the meat mixture and one tablespoon of cheese into each circle. Fold the dough in half over the filling and press edges to seal. Place on an ungreased cookie sheet and bake for nine to 14 minutes until golden brown.
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