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2010 Pillsbury Bake-Off Million Dollar Winner, Oprah Announces

A Cowboy's Wife — Wed, 14 Apr 2010 15:12:10 +0000

The million dollar winner of the Pillsbury Bake-Off has been announced live on the Oprah show. I had the pleasure of watching 100 finalists compete in Orlando for the million dollar prize and out of those, it was narrowed down to these 4 finalists; (see my previous wrap up of the event)

Breakfast & Brunches – Tomato-Basil Eggs Alfredo in Bread Baskets by Niki Plourde of Gardner, Mass. (recipe)

Inspired by her love for pesto, Niki Plourde brought together the combination of pesto and basil with the creaminess of eggs and tomato for her winning Tomato-Basil Eggs Alfredo in Bread Baskets. A student majoring in social work, Plourde entered the 44th Pillsbury Bake-Off Contest to pay for her college education.

Entertaining Appetizers – Salmon Pecan-Crusted Tartlets by Evelyn Henderson of Roseville, Calif. (recipe)

When she learned she was a Bake-Off finalist, Evelyn Henderson “had a smile a mile wide.” Inspired by her love for tuna melts and salmon sandwiches, Henderson paired salmon and pecans to give her dish a gourmet feel.

Dinner Made Easy – Zesty Lime-Fish Tacos by Kellie White of St. Louis, Mo. (recipe)

Setting out with the intention of creating a meal to satisfy the craving for this popular California dish, Kellie White knew her recipe was a hit when the first batch went so quickly. Although her mother hails from the South and serves as her inspiration in the kitchen, White’s mission was to bring this West coast dish into homes across America.

Sweet Treats – Mini Ice Cream Cookie Cups by Sue Compton of Delanco, N.J. (recipe)

Known for her baking, Sue Compton finds cooking to be her creative outlet, with her son and his college friends being the lucky beneficiaries of her homemade meals. Referring to her cookie cups as “cute and yummy,” Compton thought she had a good chance in the Bake-Off Contest because people rave about her creations.

Of course, there could only be one Pillsbury Winner for the Pillsbury Bake-Off 2010 and that winner is…………………………………………

And now enjoy the Pillsbury winner’s recipe!

Recipe: Mini Ice Cream Cookie Cups

Summary: An easy make-ahead recipe is a fun and impressive dessert for your next gathering.

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

Instructions

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.
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
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.
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.
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.
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.

Quick Notes

1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Cooking time (duration): 40

Number of servings (yield): 24

Meal type: dessert

Recipe by Sue Compton from Delanco NJ.
Microformatting by hRecipe.

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2010 Pillsbury Bake-Off Wrap Up!

A Cowboy's Wife — Wed, 14 Apr 2010 06:11:49 +0000

No, I wasn’t IN the Pillsbury Bake-Off but I did get the awesome opportunity of watching all 100 finalists compete for a million dollars and even eat some of their tasty creations. The bake-off was held in Orlando, Florida at a beautiful Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel.

While riding from the airport to the hotel, I actually got to sit next to a finalist who happened to be from Texas! Her name was Kim Rollings from Dallas, TX and was sweet as can be. She clearly was honored to be a finalist and no matter the results, I’m pretty sure she was happy and proud with just getting to the bake-off. Here’s a few pics of her!

Her recipe:

Recipe: Muffuletta Quiche Cups

Summary: Individual Italian-inspired quiche cups are surrounded by a flaky crust made easily with Pillsbury crescent rounds.

Ingredients

1 can (8 oz) Pillsbury Place ’N Bake refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
3 tablespoons finely diced ham
3 tablespoons finely diced salami
2 tablespoons finely chopped pimiento-stuffed green olives
1/2 teaspoon dried oregano leaves
2 EGGLAND’S BEST eggs
2 tablespoons half-and-half
1/8 teaspoon red pepper sauce
1 cup shredded provolone cheese (4 oz)
2 teaspoons chopped fresh Italian (flat-leaf) parsley

Instructions

Heat oven to 375°F. Spray 8 regular-size muffin cups (2 3/4×1 1/4 inches) with Crisco Original No-Stick Cooking Spray.
If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.
Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.
Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Quick Notes

1 Serving: Calories 190 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 480mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 3g); Protein 8g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Cooking time (duration): 45

Number of servings (yield): 8

Meal type: breakfast

Recipe by Kim Rollings from Dallas, TX.
Microformatting by hRecipe.

Okay, now to the rest of the bake-off………..

You walk in and there are 100 stations set up with stoves and a small counter/cabinet area for each of the finalists. Just to see it all setup was so cool! I’ve never seen so many ovens in one place!! They had a grand march with all the contestants coming in clapping. It was so much fun to see the excitement on their faces. I know they had to be so proud and many of them so nervous. Once they were all standing at their stations, announcements were made and the 4 hour time limit began. They were allowed to make the recipe up to three times. They had to have some for judges to taste and for photos and if they chose to, they could make some for everyone to sample. Oh yeah, you heard me right people….we got to sample lots of tasty creations!

You could definitely tell who was nervous and who was relaxed. There was one fella who looked like a nervous wreck, with a station that was stacked up with bowls, spoons, ingredients and come to find out, he barely made it in to judging…like literally on the dot! Chipotle chicken sandwiches!

When they were done and ready to submit their recipes to the judges, they had their own person walk them to the judge, clearing the way for them. Everyone was cheering, cameras were snapping, and even Oprah‘s gal Ali Wentworth and the camera crew were going around talking to all contestants.

There was just so much food, it was crazy madness in there!! People walking everywhere I tell ya!!! There were “helpers” that were making sure the finalists had everything they needed, getting them things from the fridge, making sure they weren’t bothered too much by media and the people who got to walk the floor.

AND THE FOOD!!!!!

No Pillsbury Bake-Off would be complete without the lovable, squeezable dough boy! And yes, that’s me!

These guys here were so awesome and I already miss them. I’m so glad that we all got to meet and share the experience together!

Marc (NoRecipes), Jaden (SteamyKitchen), Vanessa (Chef Druk Musings), Jessica (Food Mayhem), Tina (CarrotsnCake), Carol (NYCityMama)

Such a fabulous event and I have to thank Pillsbury for inviting! They were first class all the way and it was such a great experience. I look forward to seeing who the 2010 Pillsbury Bake-Off Winner will be! My Blogger Choice Award goes to Stephanie with her Candied Bacon and Apple Canapes. OMG, the flavor was amazing!!!! She didn’t make it as one of the four finalists but I think she should have. It was the best appetizer evah! Jaden, Vanessa, and Tina thought so too!

Recipe: Candied Bacon and Apple Canapés

Summary: A little time is all it takes to make these impressive appetizers, featuring easy “crackers” made from Pillsbury refrigerated pie crust and topped with cheese, apple and candied bacon.

Ingredients

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 EGGLAND’S BEST egg
1 tablespoon water
1 tablespoon sea salt
1/3 cup packed dark or light brown sugar
1/2 teaspoon ground red pepper (cayenne)
20 thin slices center-cut bacon (about 12 oz)
1/2 cup water
1 teaspoon granulated sugar
1 tablespoon lemon juice
2 small Granny Smith apples
4oz cream cheese (half of 8-oz package), softened
1 1/4 cups crumbled blue cheese (6 oz)

Instructions

Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll pie crusts on work surface. Using 2 1/4-inch round cookie cutter, cut 20 rounds from each crust, rerolling dough if necessary. Place on cookie sheet; prick each round twice with fork. In small bowl, beat egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10 minutes or until golden brown and crisp. Cool while preparing bacon.
Line 15x10x1-inch pan with cooking parchment paper. In small bowl, mix brown sugar and red pepper. Place bacon with sides touching in pan; sprinkle with brown sugar mixture. Bake 10 to 15 minutes or until sugar is hot and bubbly. Remove bacon from pan to a plate; let stand 10 to 15 minutes or until cool enough to handle. Using sharp knife, cut each bacon slice into 4 pieces.
Meanwhile, in small bowl, mix 1/2 cup water, granulated sugar and lemon juice until sugar is dissolved. Cut each unpeeled apple into 20 (2×1/4-inch) slices; place in water mixture and refrigerate.
In another small bowl, mix cream cheese and blue cheese with wooden spoon, leaving small pieces of blue cheese visible. Spoon mixture into pastry bag fitted with 3/4-inch tip; pipe onto each cracker. Drain apple slices; pat dry. For each cracker, place 1 apple slice between 2 bacon pieces; press at an angle into cheese mixture.

Quick Notes

If a pastry bag is not available, use a 1-gallon resealable food-storage plastic bag, cutting a 3/4-inch tip from one corner.

Cooking time (duration): 1hr

Number of servings (yield): 40

Meal type: hors d’oerves

Recipe by Stephanie Lemus from Westlake Village, CA.
Microformatting by hRecipe.

There’s so much more to tell you guys about but this post has gotten really long so I’ll save it for later. I still haven’t told you about Colin Cowie! GAH! so much to tell y’all!! Until next time folks……..

All photos are mine except for the group photo with dough boy which belongs to Marc from NoRecipes.com and the Canape photo which if from Pillsbury…..and maybe the one of me and Tina rubbing dough boy’s belly. LOL

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100 Recipes, 1-Million Dollar Winner

A Cowboy's Wife — Tue, 23 Feb 2010 20:12:42 +0000

I absolutely love challenges, cook-offs, and bake-offs which is why I’m constantly watching shows like Challenge, Chopped, and Iron Chef but have you ever considered entering a food challenge (<–which btw, the winner will be announced soon)? As much as I love challenges, I don’t know if I’d enter. I’m just not that creative but seeing others create such tasty recipes always inspire me.

In April, I’ll be attending the Pillsbury Bake-off in Orlando. I’m excited for a number of reasons. Not only do I get to see someone win a million dollars, I get to see an everyday joe like you and me win that million dollars. I get to see them doing something they are passionate about, taking a risk, and hopefully being proud of how well they did because regardless of whether they win or not, it’s a big accomplishment to be a Top 100 finalists!

I browsed through the 100 entrants to see what recipes caught my eye and I have to say, the judges are going to have a very difficult time choosing but boy I sure would love to be a taste tester!

Some of the Pillsbury Finalists entries that I’d love to try!

Dutch Apple Breakfast Bake by Linda Bibbo

Mile-High Peanut Butter-Brownie Pie by Debbie Bracker

Snappy Joes on Texas Toast by Devon Delaney

Balsamic Roasted Tomato-Spinach-Bacon Pie by Allison Foley

Golden Breakfast Bruschetta by Christine Wilson

If you get a chance, check some of the Pillsbury Entrants out. I’d love to hear which ones you want to try and which one you think will be the grand prize winner!! Who knows, I might give out a small prize to the one who guesses correctly;) (and of there is more than one, I’ll draw from those correct guesses) You have until April 09 to make your guess in the comments below.

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Halloween Appetizer-Snack: Crescent Mummy Dogs

A Cowboy's Wife — Fri, 30 Oct 2009 10:00:29 +0000

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The Witches Brooms were so cute that I just had to make and share these Mummy dogs with you today. Check out these cute pigs in a blanket, Halloween style!! Tell me those are not cute, I dare you! And you could use mustard or ketchup as the eyes. With all the Halloween sweets I’ve been posting, I thought these would make for a great appetizer/snack! You’ve seen similar recipes around but I’d love to see your final creation of the mummy dogs!

Enjoy!

INGREDIENTS

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
2 ½ slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

DIRECTIONS

Heat oven to 375°F. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Cut slits for eyes. Or draw features with mustard or ketchup once cooked. Bake 15 to 19 minutes or until dough is light golden brown and hot dogs are hot.

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Free Holiday Recipes!

A Cowboy's Wife — Wed, 03 Dec 2008 18:09:16 +0000

Just wanted to share some fun Holiday recipes from Pillsbury and Betty Crocker!

Get Pillsbury Holiday Recipes for FREE
Get Betty Crocker Recipes for FREE
Get Betty Crocker Dinner Made Easy Recipes for FREE

Get them while you can! Just wanted to share:) Stayed tuned for a delicious recipe from a guest poster!!

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Bacon Brunch Bites

A Cowboy's Wife — Wed, 29 Oct 2008 19:09:31 +0000

These tasty appetizers are easy to make, delicious, and make for a great presentation thanks to Pillsbury. Although I suggest that you don’t play on the computer while cooking them or they’ll end up slight darker than they should be!

Now I’m sure you’ve seen Pillsbury Crescents and Pillsbury Cinnamon Rolls but have you seen their latest product, Pillsbury Recipe Creations?? What I love is all the fabulous recipes that are on the actual package. Lots of fun and easy ideas on there that you can make and even change around to create your own creation.

Today, I decided to take one of their recipe creations and tweak it just a bit to make it my own. These are intended to be made in the mini muffin pan but I don’t own one…I know sad, huh! So I made them in my regular muffin pan and they turned out just fine. With all that said, let’s get this brunch bite party started!

TIP: Remember, don’t overcook them like I did and have your edges burnt to a crisp! Sorry ’bout that;)

P.S. Tomorrow is the official start of voting for the Velveeta Casserole Challenge, so stay tuned to win some fabulous prizes! To refresh your memory, I made the Shrimp Stroganoff Casserole.

INGREDIENTS:

I can of Pillsbury Recipe Creations
1/3 cup of shredded cheese
1/2 cup of bacon, chopped (about 10 slices of thick cut bacon)
1/2 an onion, chopped
1 egg
1/4 cup of whipping cream

DIRECTIONS:

Start frying your bacon and onion in fry pan. While cooking, unroll dough and cut into squares, 12 of them;) Place squares into the ungreased muffin cups. Spoon in your cheese then top with the bacon & onion mixture on top of that. In a bowl, beat your egg and cream together and pour about 1 tablespoon of the cream mixture into each cup. Bake at 375′ for 12-15 minutes.

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Entertaining Guests with an Appetizer & Wine in 20 Minutes!

A Cowboy's Wife — Tue, 16 Sep 2008 05:00:05 +0000

Have you ever been told last minute that guests will be arriving for a visit and have nothing quick to serve up? Well, I have…too many times to count I might add but Pillsbury has a solution. I make a lot from scratch I admit but sometimes I just don’t want to or have the time to do it so when I ran across these Pillsbury Savorings Flaky Pastry Bites in Cheese & Spinach style. I knew they’d be a winner for sure. What I love about the new ones, is that they are “classy”. Instead of serving your pizza rolls (which they have), Pillsbury provides you with an appetizer that is adult friendly and great with a bottle of wine and moms like myself need to feel like an adult every once in awhile right?

Cooking these delights will only take about 20 minutes before being ready to serve. With their flaky crust that is SOOOOOO good and perfect finger food size, you’ll have people asking you how did you make them! I’m proud to say that my kiddos love them. We bought these in town the other day and my kids were very skeptical of any spinach product being good but they were pleasantly surprised and ate all of them!

So guess what? You can WIN IT! What can you win? Check it out!!

Here’s the Savory Gift Bag!

The Savoring the Moment gift bag will include a free coupon, a wine bottle topper, wine glass charms, a bottle opener, a wine and food guide, stampable wine tags and an appetizer plate that also holds your wine glass. Whew! That’s a lot!!! And because I’m cool and I know cool people, I’ll even throw in a coupon for a runner-up!

WHAT?? You want to know how to enter? Well, as always, it’s super easy! Do one or all, your choice:)

Each entry MUST be in a separate comment or it will not be counted!!

To enter:

* Leave a comment on this post with your favorite Pillsbury product.

Additional entries:

* Stumble this post

* Blog about it

* Tweet it (twitter)

You can come back and enter every single day if you like by leaving a comment. Giveaway ends on September 26th.

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Pizza Breadstick Casserole

A Cowboy's Wife — Tue, 19 Aug 2008 17:23:53 +0000

This republished easy to make recipe came from Lisa over at Lisa Cooking. She says it’s one of her many recipes that is very popular and I assume it’s ease of preparation has something to do with it. Thanks Lisa for submitting it!

INGREDIENTS:

1 lb ground beef
1/2 cup diced pepperoni
5 Tbs of diced onions
1 jar chunky tomato pasta sauce
1 box (10.6 oz) Pillsbury refrigerated Parmesan breadsticks with garlic
2 cups shredded Colby-Monterrey Jack cheese blend

DIRECTIONS:

Preheat oven to 375 degrees. Spray a 12×8 (2 qt) glass baking dish with cooking spray.

Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.

Unroll dough into 1 large rectangle. Spread garlic mixture from the box evenly over the dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.

Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.

Bake 15 – 18 minutes or until topping is golden brown and no longer doughy. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted.

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