2016 © & ™/® of general mills -...

2016 © & ™/® OF GENERAL MILLS 2


PREP TIME: 10 minutes

TOTAL TIME: 1 hour 35 minutes

MAKES: 24 servings

Sugar Cookie M&M’s™ Bars1 pouch (1 lb 1.5 oz) Betty

Crocker™ sugar cookie mix

1/2 cup butter, softened

1 egg

1 cup M&M's™ chocolate candies

1 cup white vanilla baking chips

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the candies and the white vanilla baking chips. Press dough in bottom of pan. Sprinkle remaining candies over top.

Bake 22 to 24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

1

2

3



TOTAL TIME: 4 hours

MAKES: 10 servings

Slow-Cooker Spinach Alfredo Lasagna2 boxes (10 oz each) frozen

chopped spinach

2 1/2 cups shredded Italian cheese blend (10 oz)

2 jars (15 oz each) Alfredo pasta sauce

12 uncooked lasagna noodles

3 cups chopped cooked chicken

1/2 cup freshly shredded Parmesan cheese (2 oz)

1 medium tomato, diced

Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.

Spray 5-quart oval slow cooker with cooking spray.

In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.

In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.

Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

1

2

3

4

5


1 box Betty Crocker™ SuperMoist™ yellow cake mix

1/2 cup vegetable oil

4 eggs

1/2 cup sour cream

3/4 cup canned pumpkin (not pumpkin pie mix)

2 1/2 teaspoons pumpkin pie spice

3/4 cup packed brown sugar

1/2 cup chopped pecans

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla


TOTAL TIME: 2 hours

MAKES: 12 servings

PumpkinHoney Bun Cake

1

2

3

4

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).

In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.

Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.



TOTAL TIME: 1 hour 35 minutes

MAKES: 8 servings

6 cups cubed (1-inch) everything bagels

1 cup shredded Italian cheese blend (4 oz)

3/4 cup sliced green onions

1 cup chopped seeded plum (Roma) tomatoes (about 3 tomatoes)

1/2 cup chopped Canadian bacon

1 cup chopped cooked bacon

8 oz cream cheese, cut into 1/4-inch chunks

10 eggs

2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer with half of the bagels, 1/2 cup of the shredded cheese, 1/2 cup of the green onions, the tomatoes, Canadian bacon, 3/4 cup of the bacon and remaining bagels. Add chunks of cream cheese on top of bagels.

In large bowl, beat eggs and milk with whisk; beat in salt and pepper. Pour over bagel mixture, pressing down slightly. Sprinkle with remaining 1/2 cup shredded cheese.

Bake 45 minutes; top with remaining bacon. Bake about 10 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving.

1

2

3

Double Bacon Bagel Egg Casserole



TOTAL TIME: 10 minutes

MAKES: 1 serving

Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, mix brownie mix, egg product, vegetable oil and water.

Spoon batter into mug. Microwave uncovered on High 40 to 50 seconds or until top is set and toothpick inserted in center comes out almost clean; immediately top with marshmallows, graham crackers and chocolate chips. Let stand about 1 minute to allow marshmallows to soften before serving. Best served warm in mug.

1

2

1/3 cup dry Betty Crocker™ fudge brownie mix (from 18.3-oz box)

1 tablespoon fat-free egg product

1 tablespoon vegetable oil

1 teaspoon water

2 tablespoons miniature marshmallows

2 teaspoons crushed graham crackers

1 teaspoon miniature semisweet chocolate chips

S ’mores Mug Brownie


Bacon Mushroom SwissCheeseburger SoupPREP TIME: 20 minutes

TOTAL TIME: 40 minutes

MAKES: 8 servings

1 lb extra-lean (at least 90%) ground beef

1 medium onion, chopped (1/2 cup)

1 teaspoon finely chopped garlic

2 packages (8 oz each) fresh mushrooms, sliced (5 cups)

2 cups Progresso™ beef flavored broth (from 32-oz carton)

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1 teaspoon Montreal steak grill seasoning

1 teaspoon salt

1/4 teaspoon pepper

4 mini burger buns

4 teaspoons mayonnaise

1 teaspoon garlic powder

Chopped crisply cooked bacon, if desired

Shredded Swiss cheese, if desired

Heat oven to 400°F.

In 5-quart Dutch oven, cook beef, onion and garlic over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is no longer pink. Add mushrooms; cook, stirring occasionally, 4 to 6 minutes longer or until mushrooms are tender and brown. Stir in broth, tomatoes, grill seasoning, salt and pepper. Heat to boiling; reduce heat. Cook uncovered 10 minutes, stirring occasionally.

Meanwhile, split burger buns in half, and place cut sides up on ungreased cookie sheet. In small bowl, mix mayonnaise and garlic powder. Spread 1/2 teaspoon mayonnaise mixture on each bun. Toast buns in oven 5 to 7 minutes or until light golden brown and crisp.

Serve soup topped with toasted bun, bacon and Swiss cheese.

1

2

3

4


Peanut ButterCookie Truffles


TOTAL TIME: 2 hours 10 minutes

MAKES: 48 servings

Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.

In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.

In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.

Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

1

2

3

4

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

Water, vegetable oil and egg called for on cookie mix package

4 oz cream cheese, softened

1/2 cup creamy peanut butter

2 cups semisweet chocolate chips

2 tablespoons shortening

1/4 cup finely chopped cocktail peanuts


Slow-CookerCheesy Chicken and Bacon SoupPREP TIME: 30 minutes


MAKES: 8 servings

4 slices thick-sliced bacon, chopped (4 oz)

1 tablespoon Gold Medal™ all-purpose flour

1 tablespoon Montreal chicken seasoning

1/2 teaspoon salt

1 package (20 oz) boneless skinless chicken thighs (about 6)

2 cartons (32 oz each) Progresso™ chicken stock

1 cup uncooked wild rice

1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)

1/2 cup diced celery

1/2 cup diced carrot

4 cups shredded sharp Cheddar cheese (16 oz)

1 cup heavy whipping cream

Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.

Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.

Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix stock, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.

Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese and the whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.

1

2

3

4


CAKE

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1 cup milk


3 eggs

STRAWBERRY POKE MIXTURE

1 1/2 cups sliced fresh strawberries

1/4 cup granulated sugar

2 teaspoons lemon juice

CREAM CHEESE GLAZE

3/4 cups powdered sugar

2 tablespoons butter, softened


1-2 tablespoons milk

1/4 teaspoon vanilla

GARNISH

1 cup sliced fresh strawberries

Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.

In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.

Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.

In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

1

2

3

4

5

6



MAKES: 12 servings

Strawberry Shortcake Poke Bundt Cake


Make-AheadChicken Enchilada Lasagna Roll-Ups

PREP TIME: 55 mins TOTAL TIME: 10 hrs 25 mins MAKES: 16 servings

ROLL-UPS

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)

3/4 cup chopped green onions (about 1 bunch)

1 can (10 oz) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

4 cups diced cooked chicken

SAUCE AND CHEESE

2 cans (10 oz each) Old El Paso™ enchilada sauce

2 cups shredded sharp Cheddar cheese (8 oz)

2 cups chopped tomato

1 cup sour cream

Chopped fresh cilantro, if desired

Sliced olives, if desired

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, shredded Monterey Jack cheese and green onions with electric mixer on medium speed 1 to 2 minutes or until blended. Add 1 can enchilada sauce and green chiles on low speed. Stir in chicken.

Spread heaping 1/3 cup chicken mixture along center of each cooked lasagna noodle, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags; label. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly.

Meanwhile, in 1 1/2-quart saucepan, heat remaining can of enchilada sauce over medium-low heat until hot. Remove foil; sprinkle each dish with 1 cup sharp Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Spoon remaining sauce over rolls. Top with tomato, sour cream, cilantro and olives.

1

2

3

4

5

6

7

2016 © & ™/® of general mills -...

Documents