‘Pillsbury’ Articles at Sweetnicks

Recipe: Pizza Waffles

May 28, 2015 · Narrative

Your waffle maker is ready to make so much more than just waffles. How about we try Pizza Waffles?

It took me nearly forty-five years to buy a waffle maker, but never let it be said that I bought it to make waffles.

At some point, I’m sure I will be all traditional with it and make a batch or three of waffles, mostly for Madeline because I don’t eat them and Nick rarely does.

But in the meantime?

How about we continue some out-of-the-box thinking and make Pizza Waffles instead?

This inspiration came on a recent Friday night when I found myself with a house full of unexpected kid visitors.

Who were hungry.

Normally my go-to in situations like that would be a big platter of spaghetti, because it’s an easy crowd-pleaser, and I always have the ingredients on hand. But I had a little bit of extra time, so I decided to get a little creative instead.

And Pizza Waffles were born.

Because next to spaghetti, pizza is equally popular amongst the kid-set.

No official recipe, but that just means this “guideline” is ultra-forgiving and dummy-proof.

Which is pretty much my favorite kind of recipe.

In less than five minutes, I had seven kids served and coming back for seconds.

The waffle maker makes them deliciously crispy on the outside and soft on the inside.

Clean up is a breeze, you use mostly ingredients that you have on hand, and you can customize these tasty little bites to cater to your crew’s varying taste buds.

What more could you want?

Hungry for more waffle ideas?
These Bacon, Egg, and Spinach Waffles are another delicious alternative.

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Recipe: Quick Taco Pizza

December 23, 2013 · Narrative

All the Mexican flavors you love in a quick and easy Taco Pizza.

Being in final countdown mode when it comes to the holidays, quick and easy is the name of the game when getting dinner together. Mostly because my mind is fried with last minute gift details, holiday plans, cookie baking and delivery, and finally getting our Christmas cards out the door. If I have to think about anything else beyond that, my head just might explode. Which is how recipes like this Quick Taco Pizza come to fruition.

Because, after all, necessity is the mother of invention.

Starting with the refrigerated Pillsbury pizza crust (I have used both the regular version and the whole wheat), and add your basic taco components (seasoned ground beef, lettuce, Old El Paso salsa, shredded Kraft cheese), and you have a quick and healthy meal that is better (and cheaper!) than take-out and kid-approved. Both of my kids love tacos, but while I like them too, I don’t want to see them quite as regularly as they do. So this is the next best thing. They’re happy, I’m happy, and I can work on getting the presents wrapped in time for the big day.

If you have to rush out for last minute needs and find yourself at Target (which is pretty much where I go for one-stop shopping and a frappuccino to boot), be sure to download these coupons for your grocery items before heading off. Because saving money, especially during the holidays, is pretty much my favorite way to shop.

From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

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Recipe: Individual Double Mushroom & Beef Savory Pies {Betty Crocker}

December 12, 2013 · Narrative

The traditional meat and potatoes dish gets a unique twist with these Individual Double Mushroom & Beef Savory Pies.

During Thanksgiving dinner at my sister’s, her mother-in-law asked what projects I was working on for clients, and I mentioned that I needed to develop a recipe for Betty Crocker, using their potato products. And we started bouncing meat and potato ideas off each other. On the way home that night, I started fleshing out some ideas and here we are.

Whether or not I work with Pillsbury and Betty Crocker, I have no problem saying how much I love their refrigerated pie crust. I have been using it forever, and never make my own crust. Because theirs is just awesome. So, when I decided to make these pies into an individual size, I started with the pie crust, tearing it into pieces that fit into a muffin tin. “Tearing” = rustic. Natch.

Once the crust baked into a light golden brown, I added in a mixture of ground beef, chopped baby bellas, and Cream of Mushroom soup. You know, the Campbell’s stuff that childhoods were made of. By using the condensed soup, the beef got a creamy stroganoff feel without all the extra steps.

Add a bit of Cheddar cheese. Because everything is better with cheese. And top it with Cheddar Mashed Potatoes. Pop it in the oven for a few minutes, and dinner is done. Taking care of meat and two vegetables in one delicious individual savory pie.

Dirtying only two pans and having enough for our dinner, our neighbors, and a few leftover and done in thirty minutes?

Winner, winner, beef pie dinner.

And for a completely different twist? The beef mixture would make an awesome base for a pizza.

Tomorrow? A Friday bonus as we talk gelato.

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Recipe: Crescent Roll Breakfast Danish {Pillsbury}

December 9, 2013 · Ad-Free, Narrative

A quick and easy homemade Breakfast Danish made with Pillsbury crescent roll dough. The perfect sweet eat when you need breakfast on the go.

When it comes to weekday breakfast, it has to be grab-and-go. Because my crew values sleep more than food, and I’m trying to not let them slip out with something to eat.

Some days are better than others.

Which means some days, it’s a granola bar.

And other days, it’s a homemade Banana Chocolate Chip Muffin. Nick’s favorite.

But last week?

It was these light and flaky Breakfast Danish.

Simple and sweet, they’re the perfect thing to cut into small squares and shove into their little hands as they dash out the door for their buses. Or to serve to guests who drop over for tea or coffee. If you do that sort of thing. Because they’re a little sweet, it’s not a make-all-the-time thing, of course, but it’s a nice, occasional balance for granola bars and muffins.

And my five year old who has a sweet tooth like no other wholeheartedly agrees.

And because they’re super easy to make, you can keep the crescent roll dough on hand and quickly whip up a batch after dinner without missing a beat.

When the kids first saw these on the counter, they asked what they were. And when I said they were Breakfast Danish, that was immediately followed by asking what Breakfast Danish was.

Clearly my children have been very deprived.

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Recipe: Cranberry Conserve Brie En Croute {Pillsbury}

December 2, 2013 · Narrative

Looking for the perfect appetizer for your holiday entertaining? Look no further. Warm, gooey cheese. A slight tang from cranberries. Soft, flaky crescent roll dough. Cranberry Conserve Brie En Croute. ‘Nuff said.

Full disclosure.

I love cheese.

All kinds.

I don’t think I’ve ever met a cheese I didn’t like. Although some I obviously like more than others.

Cheese is definitely one of my happy places.

And if it’s warm, melty, and gooey? All.the.better.

So when my friends at Pillsbury wanted me to create a recipe with their crescent dough, my mind immediately went to the warm melted brie that is covered with the soft, flaky dough.

But here’s the thing.

That recipe has been around forever and a day.

Although for good reason.

I needed to do something different.

Natch. Because, after all, that’s why they pay me. ;)

I needed to turn it on its ear.

And that I did.

Because I was in “Thanksgiving mode” last week, my mind immediately went to cranberries.

On top of brie.

With a speck of brown sugar.

Wrapped up in flaky crescent dough.

And baked until all warm and melty … until it reaches sinfully good status.

Oh yes. I went there.

And you totally should too.

Because this recipe could make you a rock star as you begin your holiday entertaining.

Not hosting this year?

Don’t let that stop you. I made mine on a ho-hum Wednesday afternoon and foisted it into the hands of some lucky neighbors.

Holiday be darned, this is perfect for anytime you want a little something special.

Even on just an ordinary day.

Tomorrow? A new broccoli recipe that has the kids begging for more.

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Recipe: Cheesy Egg & Turkey Breakfast Sandwiches {Old El Paso}

November 20, 2013 · Narrative

Wondering what to do with the turkey leftovers next week? These grab-and-go Cheesy Egg & Turkey Breakfast Sandwiches is a delicious answer.

Next week, my sister is hosting Thanksgiving, as she has done for the past few years, and I am bringing an appetizer or two and our ever present, always delicious Cranberry Conserve. Since she and countless others are bound to have leftover turkey, the folks I work with at Pillsbury asked me to come up with a recipe to use up turkey leftovers.

We’ve got you covered.

Because, you know, there’s only so much turkey one can eat in its traditional pile-it-all-on-the-plate-and-devour form. We need more options before boredom sets in.

And so I started to think a little outside the box and my mind turned to breakfast. The day before I created this recipe, a child at Madeline’s school passed out early in the morning. Although he is absolutely fine, the reason was chalked up to not eating breakfast, which was added to the excitement of their Halloween parade that day and wearing a costume and being overheated.

So you know I turned this, and the importance of eating breakfast, into another teaching moment. Because the mornings? They’re crazy. It’s a giant rush to get all three of us out the door on time to our respective destinations, while letting the dog out, packing lunch boxes, finding homework, getting dressed and all the other little things that crop up along the way.

Which means that if I can make something for breakfast ahead of time and push it into their little hands as we walk out the front door, I feel like it’s a good morning.

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Recipe: Bacon and Bleu Pinwheels {Pillsbury}

November 5, 2013 · Narrative

Bacon, Bleu cheese, and Boursin come together to make a delicious little party in your mouth … and the perfect appetizer for the holidays.

Now that Nick has fallen in love with these Cinnamon Crescent Rolls, every time he sees a roll of crescent roll dough in the refrigerator, he thinks it’s going to be his lucky day. So imagine his disappointment when I told him I wasn’t making them last night. Not to worry, he quickly rebounded when I mentioned bacon.

Both the kids are serious bacon addicts. To the point that I usually have to make twice as much as I need for a recipe because they will grab the crispy pieces as soon as they are cool enough to touch.

And, frankly, I don’t blame them.

When Pillsbury asked me to take a favorite recipe of theirs and put a twist on it for the holidays, I couldn’t agree fast enough.

First, because I love working with Pillsbury.

And second, because, well, bacon.

Who turns down a bacon project?

Not this girl.

I am a big fan of pinwheels. It’s a super simple appetizer to make, and the perfect holiday food. You know how when you’re celebrating holidays, everyone congregates in the kitchen? And you want to chat and keep them happy, but you still have exactly 13 dishes left to make and cook?

This is when these pinwheels are going to come in handy. Make ’em first, platter them up, and serve to your kitchen guests. Their mouths are busy munching, while you can finish your mile-long to-do list without too much distraction.

I took the Pillsbury recipe and made a few changes.

I used garlic dough, instead of regular.

Because everything is better with more garlic.

And instead of ranch, I used Boursin.

The garlic kind.

Yep. Double garlic in these babies.

Crispy bacon pieces.

And crumbled bleu cheese.

Lots of it.

Smatter it all about. Roll up the dough. Cut the spirals. Bake. Devour.

And suddenly holidays just got a little less complicated.

Tomorrow? Sahara Sam’s.

Hungry for more bacon recipes?
Devils on Horseback are OMG good, and not to be missed.
One of our favorite homemade pizzas ever.
Grilled cheese, bacon, and avocado. A delicious combination of comfort food.

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Recipe: Cinnamon Crescent Rolls

October 17, 2013 · Narrative

When it comes to sweets, Nick is like his sister, but totally not. Although he likes chocolate like she does, if he had a choice, he can more often be found looking for a homemade cookie, brownie, or other similar dessert.

And usually, he makes sure to eat just enough dinner to ensure he can have dessert.

I made this new-to-me recipe for Cinnamon Roll Crescents, knowing that it would be right up his alley. He is a sucker for a soft, gooey cinnamon roll.

Every time.

We were on our way to a friend’s house for a quick business meeting. While the crescents were still warm, I packed up three of them to bring with us for my friend’s family, and since it was such a gorgeous day, we left the car at home and walked.

Nick grabbed a crescent as we headed out the door and was oohing and ahhing over it before we even got to our driveway. And immediately confirmed that I didn’t pack them all up to give them away, and that there would be more for him when we got home.

I didn’t. And there was.

These are super simple to make and, outside of the Pillsbury crescent roll dough, you likely have all the ingredients on hand already. Very soft and flaky, with a sweetness coming through from the cinnamon sugar inside and the glaze on top.

And ever since then, and mostly because I gave away more than half the batch, Nick has been begging for a repeat performance.

And today he got his wish.

‘Cause I’m cool like that.

And because I was tired of the gentle nagging. ;)

A few days later, I asked my friend what she thought of them. Turns out her son had demolished all three of them on his own before dinner, so she never even got to try them.

I’d say they’re a hit.

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Recipe: Seared Scallops {Alton Brown}

July 23, 2013 · Narrative

There are some things that I just don’t cook or bake, for a variety of reasons.

I generally don’t make cut-out cookies. Just.too.fiddly. Sometimes, but usually never.

Which does not really explain why I have cookie cutters.

I don’t make homemade crust (Pillsbury does a fine job of that). And I don’t own a rolling pin.

And I generally don’t make scallops.

I think I can probably count on one hand how many times I have made scallops over the last 23 years.

And might still have a finger leftover.

I love scallops, don’t get me wrong. But I think I’ve just had enough overdone scallops while dining out, that the prospect of making perfectly cooked and tender scallops just scares me. And I tend to like recipes that are a bit more forgiving. Because with the kids and the zoo running through the kitchen while I’m cooking, well, there ain’t a lot of concentration going on.

And they’re too expensive to ruin. Within minutes.

But last week, I was standing in front of the seafood counter buying crab, and all the sudden I saw them.

Big, plump, white scallops.

And I caved.

And then I was home, with scallops, and no recipe.

Folks, Google is your friend.

One of the first recipes that popped up was Alton Brown’s for Seared Scallops. A quick scan of the (basic) ingredients showed I had everything else that was needed, and it only took minutes to make.

I psyched myself up, gave the kids their dinner (they wanted no part of scallops), and got to work.

I followed the directions.

Completely.

Didn’t multitask.

At all.

And ended up reaping the rewards.

They were done within minutes, and the perfect lean and green meal served alongside heaps of roasted broccoli. A slightly crisp outer edge, a tiny taste of salt and black pepper, and all ’round tenderness once you took a bite.

Armed with this recipe, I will never shy away from making scallops at home again.

Hungry for more scallop recipes?
This was an OMG recipe that is definitely worth making, inspired by Julia Child.
This version is light and healthy and sits atop a bed of couscous.
This Scallop Casserole is one dish that my Dad loves, and for many years, it was served on Christmas Eve, as part of our Feast of Seven Fishes.

Tomorrow? A review on a new frozen yogurt place.

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Recipe: Bleu Cheese Stuffed Crust Buffalo Chicken Pizza {Pillsbury}

February 10, 2013 · Narrative

Last night, during our bi-monthly Girls Night In party, I brought up the topic of my newest recipe assignment (developing a stuffed crust pizza), wanting to bounce some ideas around. What came out of our conversation was this newest pizza for the folks at Pillsbury. Buffalo Chicken is an easy sell, but this version really amps up the strong bleu cheese flavor by stuffing extra bits of bleu cheese into the crust and drizzling the top of the pizza with bleu cheese dressing.

Oh yes.

We went there.

Because, really, if a little bleu cheese is good, why not more?

In under thirty minutes, you’ll have yourself a delicious homemade pizza that packs a little bit of heat, but that is too yummy not to go back for more.

*The Sweetnicks schedule is going to be a little upside down this week (due to deadlines and special events). The Weekend Photos in Review will run either Tuesday or Wednesday. Tomorrow? We celebrate a very awesome birthday.

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Recipe: Creamy Chicken Mushroom Toast Points {Progresso Recipe Starters}

February 1, 2013 · Narrative

Does the phrase “toast points” bring you straight back to the 1970s or what?

When it comes to developing recipes for clients, the projects usually fall into two categories: 1) They’re looking for a new, original recipe along a certain theme (holiday, event, season, what have you) or 2) They would like you to use a certain product.

I love both angles of it, but the latter is a good opportunity for me to find out about new products I might have otherwise missed. Like it’s how I discovered Pillsbury’s whole wheat artisan pizza crust, which is now one of my favorites.

And this time? It introduced me to Progresso’s Recipe Starters. Whether you use it as a base to build a recipe, or just make a soup out of it, it’s a new, unique product that is worth hunting down.

When I saw that one of the flavors was a portobello mushroom one, I instantly thought of toast points. I don’t know why. Sometimes I can’t explain my mind.

Caramelizing an onion and some garlic first, and then adding a boat load of mushrooms, the recipe starter, and cooked chicken … and man, did it ever amount to a pan full of deliciousness.

To that point that as I was sampling the sauce, I burned my tongue.

And that didn’t stop me from going back for more.

Reduce the sauce a bit so it thickens up, and gently spoon it over a few pieces of toast.

Total comfort food from the inside out. And perfect for this arctic freeze that has been coming through over the past few days.

Did you hear there’s a big game this weekend? While this is *not* a finger food in the least, it is something super quick that you can make for your guests, leaving you more time to enjoy your company and the game, and less time slaving over the hot stove.

Like 20 minutes and you’re done.

Super savory. Simple. Comforting. Filling.

Touchdown.

You knew I had to go there.

If you’re looking for more tips, ideas, and recipes for your own Super Bowl Sunday party, you might want to check out this Land O’Lakes link for more. And now … a giveaway.

Leave me a comment and tell me your favorite party food or recipe to share and you’ll be entered to win a Land O’Lakes giveaway. The winner will receive an Emile Henry pizza stone, a large white serving platter from Crate & Barrel, a reusable refrigerated grocery bag and a high value coupon from Land O’Lakes. Extra entries allowed if you follow me on Instagram, Twitter, or Pinterest (this is only for new followers), or if you follow Land O’Lakes on Twitter, Pinterest, or Instagram. And extra entries for tweeting this giveaway. Entries accepted up until midnight on Tuesday, EST. Good luck!
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Recipe: Greek-Inspired Stromboli

January 27, 2013 · Narrative

If Italy married Greece.

In the form of a stromboli.

It would, I’m quite certain, result in something like this.

Although, the only thing Italy brought to the table was the stromboli form.

Everything inside?

Greece’s contribution.

The unmistakable flavor of Kalamata olives.

The tang of feta.

The soft roasted red peppers.

The leafy green spinach.

The juice of a lemon.

Delish.

Although there *is* cheese in this particular stromboli, it’s anything but typical. The focus is square on all the other ingredients.

Which makes me love it even more. And between the whole grain crust and the vegetables, it errs on this side of healthy eats.

So count me in.

I hear there’s a big game coming up.

When it comes to the Super Bowl, it’s really all about the food, no?

And the halftime show.

Of course.

So whether you’re doing it up at a friend’s party or staying in and celebrating on your own turf, this stromboli is a tasty, filling bite that is a perfect addition to your little fete.

Mix all the ingredients together in a bowl. Stuff your stromboli. Bake. Eat.

Who needs it to be more complicated than that when there’s a game to watch?

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