Pillsbury Ambassador

 

Well, some days crazy things just happen . . . like, I got a phone call yesterday. Seems I filled out an application online to be a Pillsbury Cresent Roll Ambassador. Now, if you’ve ever eaten at our house, maybe that won’t surprise you. We LOVE Pillsbury Crescent rolls and would love to find a way to fit them into every meal.

But, back to the phone call . . . they asked me some questions and want me to submit two recipes using Pillsbury Crescent Rolls so they can make them in their test kitchen! Then they are going to choose 4 finalists who will each receive $500 and their picture and recipes will be printed in Rachael Ray’s magazine, Taste of Home magazine, and AllRecipe.com.

If I make it that far, you will then have the opportunity to vote for my recipes and if I win, I will get $5,000 and some other rewards that I couldn’t focus on because I was still dumbfounded that they were calling me! I am not a cook. I am not a chef. I like to bake, but I’m really just a mom who knows how to get a good deal on Pillsbury crescent rolls and use the heck out of them to make easy, fun food for the family.

So, I’ll keep you updated. If I make it to the next round, I’ll need your votes. But if I don’t, I feel honored that they called me and took the time to try out my recipes. I mean how many people could the have in this level if they’re making two recipes from each contestant?!?!?

Just so you’ll know if you want to vote for me or not, here are the two recipes I submitted:

Easy Pecan Sopapilla Cheesecake

2 Tubes of Pillsbury Crescent Rolls
2 – 8 oz. Cream Cheese
1 Tbsp. Vanilla
1 C Sugar
½ tsp Cinnamon
¼ tsp Nutmeg
1 stick of Butter
¼ C Brown Sugar
1 Egg
¼ C Pecans

Open one can of crescent rolls. Spread out the contents of the tube to make one large rectangle. Wet the perforated edges of the individual rolls and press together so that it is one solid piece. Grease a 9x13 baking dish, and place the rolls in the bottom.

Mix cream cheese, egg, sugar and vanilla together in a bowl. Spread the mixture over the dough in the bottom of the pan. Repeat the process of smoothing out the dough with the second can. Lay on top of the cream cheese mixture.

Melt the stick of butter and pour over the top of the crescent rolls and cream cheese. Mix the brown sugar, cinnamon, and nutmeg. Sprinkle over the top.

Bake for 30-35 minutes in a 350 degree oven.

Zesty Jalapeno Chicken Wrap with Cilantro-Lime Ranch Dip

2 cans of Pillsbury crescent rolls
1 - 8 oz. Cream Cheese
1 C shredded, cooked chicken
½ c chopped fresh cilantro
1/4 C grated jalapeno peppers
1/8 C finely chopped green onion
¼ t salt

Preheat the oven to 375 degrees. Open crescent rolls and lay them out in two large rectangles, pressing the perforated edges to seal. Combine all other ingredients in a bowl. Place half of the mixture on each rectangle of crescent rolls. Spread evenly and roll from one end to the other. Press the seam to seal each roll. Cut each roll into 3-4 sections. Set each section, cut side down, on a cookie sheet.

Bake for 20 – 30 minutes or until the crescent roll is brown on all edges.

Cilantro-Lime Ranch Dip

2 – 1 oz. envelopes of Ranch Dressing Mix
3 C sour cream
2 T lime juice
1 T finely chopped fresh cilantro

Mix all ingredients and chill for half an hour before serving. Can be drizzled on top of the chicken wraps or served in small bowls as dip.