Thread: Ideas for Value Size Pillsbury Sugar Cookie Dough?

On Jan 1, 3:53*pm, Linda <smitht...@comcast.net> wrote:
> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> local 99-cent store (expiration is March 2010) and threw them in my
> freezer. *Does anybody have any good ideas for using them apart from
> the usual slice and bake method? *A base for bars? *Any other ideas?
> TIA
>
> Can't pass up a bargain. *:-)

You can make them as bars, IIRC. Check the Pillsbury website and see
ideas for what types.

Kris

P.S. - Good bargain, by the way

Linda wrote:
>
> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> local 99-cent store (expiration is March 2010) and threw them in my
> freezer. Does anybody have any good ideas for using them apart from
> the usual slice and bake method? A base for bars? Any other ideas?
> TIA
>
> Can't pass up a bargain. :-)

My one attempt to win the Pillsbury million dollar prize
was after they changed the rules so that any of several
products could be used, not just Gold Medal flour.
I invented a recipe using their cookie dough to make
muffins. I put brown sugar and butter on the bottom,
so it would caramelize while the muffin baked, giving
sort of a candy layer to the bottom of the muffin.
I'd learned this trick from some other recipe, but that
was a from-scratch recipe and this had only three
ingrediants. I entered it in their "Quick Treats and
Snacks" category, which it certainly was.

Never heard back from the Pillsbury people.

Thanks. I checked the pillsbury website and "grabbed" a half dozen
recipes using RecipeFox and imported them in Mastercook.



On Fri, 01 Jan 2010 13:24:11 -0800, Mark Thorson <[email protected]>
wrote:

>Linda wrote:
>>
>> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
>> local 99-cent store (expiration is March 2010) and threw them in my
>> freezer. Does anybody have any good ideas for using them apart from
>> the usual slice and bake method? A base for bars? Any other ideas?
>> TIA
>>
>> Can't pass up a bargain. :-)
>
>My one attempt to win the Pillsbury million dollar prize
>was after they changed the rules so that any of several
>products could be used, not just Gold Medal flour.
>I invented a recipe using their cookie dough to make
>muffins. I put brown sugar and butter on the bottom,
>so it would caramelize while the muffin baked, giving
>sort of a candy layer to the bottom of the muffin.
>I'd learned this trick from some other recipe, but that
>was a from-scratch recipe and this had only three
>ingrediants. I entered it in their "Quick Treats and
>Snacks" category, which it certainly was.
>
>Never heard back from the Pillsbury people.

In article <[email protected]>,
Linda <[email protected]> wrote:

> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> local 99-cent store (expiration is March 2010) and threw them in my
> freezer. Does anybody have any good ideas for using them apart from
> the usual slice and bake method? A base for bars? Any other ideas?
> TIA
>
> Can't pass up a bargain. :-)

I'd chuck them, myself. But that's just me. I've always thought there
was something funky about the taste and the texture. Check the
Pillsbury.com website for recipes; betcha there're more than three
recipes that use that dough.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Fri 01 Jan 2010 03:53:37p, Linda wrote in rec.food.cooking
<news:[email protected] >:

> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough
> at my local 99-cent store (expiration is March 2010) and threw
> them in my freezer. Does anybody have any good ideas for using
> them apart from the usual slice and bake method? A base for
> bars? Any other ideas? TIA
>
> Can't pass up a bargain. :-)
>

I got this method from my SIL. Use the dough as a bar base, but very
thin. After cooking and cooled, frost with a thin layer of cream
cheese icing and cut into squares, but don't remove from the cookie
sheet yet. On each cookie square, place a few pieces of raspberries,
blackberries, blueberries, strawberries and any other berry you have.
This might be better when those fruits are in season, but they are
very good. I like to alternate fruit colors in a checker board
pattern.

On Jan 1, 6:03*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On Fri 01 Jan 2010 03:53:37p, Linda wrote in rec.food.cooking
> <news:[email protected] >:
>
> > I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough
> > at my local 99-cent store (expiration is March 2010) and threw
> > them in my freezer. *Does anybody have any good ideas for using
> > them apart from the usual slice and bake method? *A base for
> > bars? *Any other ideas? TIA
>
> > Can't pass up a bargain. *:-)
>
> I got this method from my SIL. Use the dough as a bar base, but very
> thin. After cooking and cooled, frost with a thin layer of cream
> cheese icing and cut into squares, but don't remove from the cookie
> sheet yet. *On each cookie square, place a few pieces of raspberries,
> blackberries, blueberries, strawberries and any other berry you have.
> This might be better when those fruits are in season, but they are
> very good. *I like to alternate fruit colors in a checker board
> pattern.

That sounds yummy!

John Kuthe...

"Cheryl" <[email protected]> wrote in message
news:[email protected]..
> On Fri 01 Jan 2010 03:53:37p, Linda wrote in rec.food.cooking
> <news:[email protected] >:
>
>> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough
>> at my local 99-cent store (expiration is March 2010) and threw
>> them in my freezer. Does anybody have any good ideas for using
>> them apart from the usual slice and bake method? A base for
>> bars? Any other ideas? TIA
>>
>> Can't pass up a bargain. :-)
>>
>
> I got this method from my SIL. Use the dough as a bar base, but very
> thin. After cooking and cooled, frost with a thin layer of cream
> cheese icing and cut into squares, but don't remove from the cookie
> sheet yet. On each cookie square, place a few pieces of raspberries,
> blackberries, blueberries, strawberries and any other berry you have.
> This might be better when those fruits are in season, but they are
> very good. I like to alternate fruit colors in a checker board
> pattern.

If you had the time (and inclination) you could use chocolate frosting along
with the cc frosting, which you could tint a reddish color......put
blackberries on the red and red raspberries on the chocolate. Really do
checkers up.
-ginny

On Jan 1, 2:53*pm, Linda <smitht...@comcast.net> wrote:
> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> local 99-cent store (expiration is March 2010) and threw them in my
> freezer. *Does anybody have any good ideas for using them apart from
> the usual slice and bake method? *A base for bars? *Any other ideas?
> TIA
>
> Can't pass up a bargain. *:-)

You should have thrown it in the garbage. Not fit for human
consumption.

--Bryan

On Jan 1, 2:53*pm, Linda <smitht...@comcast.net> wrote:
> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> local 99-cent store (expiration is March 2010) and threw them in my
> freezer. *Does anybody have any good ideas for using them apart from
> the usual slice and bake method? *A base for bars? *Any other ideas?
> TIA
>
> Can't pass up a bargain. *:-)

On Jan 2, 9:37*am, --Bryan <class...@brick.net> wrote:
> On Jan 1, 2:53*pm, Linda <smitht...@comcast.net> wrote:
>
> > I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> > local 99-cent store (expiration is March 2010) and threw them in my
> > freezer. *Does anybody have any good ideas for using them apart from
> > the usual slice and bake method? *A base for bars? *Any other ideas?
> > TIA
>
> > Can't pass up a bargain. *:-)
>
> You should have thrown it in the garbage. *Not fit for human
> consumption.

Here's a link:
http://www.npr.org/templates/story/s...58&ft=1&f=1006

Now, if the rest of the slobs in the USA would...oh why bother?
>
> --Bryan

--Bryan

On Fri, 01 Jan 2010 12:53:37 -0800, Linda <[email protected]>
wrote:

>I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
>local 99-cent store (expiration is March 2010) and threw them in my
>freezer. Does anybody have any good ideas for using them apart from
>the usual slice and bake method? A base for bars? Any other ideas?

Press it out on a round pizza pan and bake. Frost it and top with
fruit for a dessert pizza.

Tara

A lady at work brought in these apple bars where she took sugar cookie
dough and laid it out flat on a cookie sheet to cover the entire sheet
and took a homemade filling for apple pie and spread it about an inch
thick around the cookie dough, leaving about an inch of cookie dough
on all sides, then took another layer of sugar cookie dough and put it
on top and to cover the sides and crimped the edges and baked it and
it was delicious

On Sat, 2 Jan 2010 07:45:54 -0800 (PST), --Bryan wrote:

> On Jan 2, 9:37*am, --Bryan <class...@brick.net> wrote:
>> On Jan 1, 2:53*pm, Linda <smitht...@comcast.net> wrote:
>>
>>> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
>>> local 99-cent store (expiration is March 2010) and threw them in my
>>> freezer. *Does anybody have any good ideas for using them apart from
>>> the usual slice and bake method? *A base for bars? *Any other ideas?
>>> TIA
>>
>>> Can't pass up a bargain. *:-)
>>
>> You should have thrown it in the garbage. *Not fit for human
>> consumption.
>
> Here's a link:
> http://www.npr.org/templates/story/s...58&ft=1&f=1006
>
> Now, if the rest of the slobs in the USA would...oh why bother?
>>

you know, lots of us would be happier if you didn't bother.

blake

On Jan 2, 4:10*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Sat, 2 Jan 2010 07:45:54 -0800 (PST), --Bryan wrote:
> > On Jan 2, 9:37 am, --Bryan <class...@brick.net> wrote:
> >> On Jan 1, 2:53 pm, Linda <smitht...@comcast.net> wrote:
>
> >>> I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> >>> local 99-cent store (expiration is March 2010) and threw them in my
> >>> freezer. Does anybody have any good ideas for using them apart from
> >>> the usual slice and bake method? A base for bars? Any other ideas?
> >>> TIA
>
> >>> Can't pass up a bargain. :-)
>
> >> You should have thrown it in the garbage. Not fit for human
> >> consumption.
>
> > Here's a link:
> >http://www.npr.org/templates/story/s...2142358&ft=1&f...
>
> > Now, if the rest of the slobs in the USA would...oh why bother?
>
> you know, lots of us would be happier if you didn't bother.

I know, but many of you are folks I dislike.
>
> blake

--Bryan

In article
<[email protected]>,
--Bryan <[email protected]> wrote:

> On Jan 2, 9:37*am, --Bryan <class...@brick.net> wrote:
> > On Jan 1, 2:53*pm, Linda <smitht...@comcast.net> wrote:
> >
> > > I purchased three 30-ounce rolls of Pillsbury Sugar Cookie Dough at my
> > > local 99-cent store (expiration is March 2010) and threw them in my
> > > freezer. *Does anybody have any good ideas for using them apart from
> > > the usual slice and bake method? *A base for bars? *Any other ideas?
> > > TIA
> >
> > > Can't pass up a bargain. *:-)
> >
> > You should have thrown it in the garbage. *Not fit for human
> > consumption.
>
> Here's a link:
> http://www.npr.org/templates/story/s...58&ft=1&f=1006
>
> Now, if the rest of the slobs in the USA would...oh why bother?

Thanks, Bryan. That was very -- enlightening. My brain feels like it
only weighs an ounce or so.

"And today's Last Word in Business also comes from California, that word
is fat-free."

Just to make sure I got it right, I read the fine print:

"NPR transcripts are created on a rush deadline by a contractor for NPR,
and accuracy and availability may vary. This text may not be in its
final form and may be updated or revised in the future. Please be aware
that the authoritative record of NPR's programming is the audio."

I listened to the audio, also. Same stupid sentence. Fat-free fat,
it's not just a good idea, it's the law!

--
Dan Abel
Petaluma, California USA
[email protected]