2015 & / OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2015 & / OF GENERAL MILLS2015 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 10 hours 25 minutes MAKES: 8 servingsSURPRISINGLY SLOW-COOKER Slow-CookerUpside-Down Chicken Pot PieWINNER2015BestPlace chicken in 3 12- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.Cover and cook on Low heat setting 8 to 10 hours.About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 34 cup chicken mixture on top of biscuit.Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturers directions for layering ingredients and choosing a temperature.123451 pounds boneless skinless chicken thighs 1 tablespoon instantchopped onion1 dried bay leaf teaspoon pepper1 jar (18 oz) chicken gravy2 medium celery stalks, cut into -inch slices 2 cups Original Bisquick mix23 cup milk1 bag (12 oz) Green Giant Steamers frozen mixed vegetables12015 & / OF GENERAL MILLSPREP TIME: 30 minutes TOTAL TIME: 5 hours MAKES: 6 servingsSlow-CookerLayered Enchilada DinnerIn 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.Spray 3 12- to 4-quart slow cooker with cooking spray. Spread about 14 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 13 of beef mixture, spreading evenly. Drizzle with about 14 cup enchilada sauce. Sprinkle with 1 cup of the cheese.Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.123452SURPRISINGLY SLOW-COOKER Best1 lb lean (at least 80%) ground beef1 small onion, chopped (about 13 cup)1 clove garlic, nally chopped1 can (10 oz) condensed cream of mushroom soup1 can (4.5 oz) Old El Paso chopped green chiles 1 can (10 oz) Old El Paso enchilada sauce10 corn tortillas each (6 inch)3 cups shredded Monterey Jack cheese (12 oz)PaprikaChopped fresh cilantroRUNNER UP20152015 & / OF GENERAL MILLSPREP TIME: 30 minutes TOTAL TIME: 1 hour 20 minutesMAKES: 16 servingsLASAGNASMake-Ahead Meat Lovers Lasagna Roll-UpsBestROLL-UPS (TO MAKE AHEAD AND FREEZE)16 uncooked lasagna noodles1lb lean (at least 80%) ground beef lb bulk pork sausage cup chopped onion1 cups tomato pasta sauce2 containers (15 oz each) ricotta cheese1 box (9 oz) Green Giant frozen spinach, thawed, drained and squeezed dry2 teaspoons dried basil leaves or Italian seasoning1 eggSAUCE AND CHEESE (FOR BAKING ROLL-UPS)3 cups tomato pasta sauce2 cups shredded mozzarella cheese (8oz) DIRECTIONS ON PAGE 4WINNER201532015 & / OF GENERAL MILLSIn 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 12 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 14 cup meat mixture over ricotta mixture on each. Roll up rmly toward unlled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until rm.1 42 53 6Make-Ahead Meat Lovers Lasagna Roll-UpsDIRECTIONSPlace frozen rolls in airtight freezer container; 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 350F. Pour 1 12 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.42015 & / OF GENERAL MILLSPREP TIME: 1 hour 10 minutes TOTAL TIME: 2 hours 10 minutesMAKES: 8 servingsItalian SausageLasagna1 lb bulk Italian pork sausage1 medium onion, chopped (12 cup)1 clove garlic, crushed3 tablespoons chopped fresh parsley1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves1 teaspoon sugar2 cups Muir Glen organic diced tomatoes (from28-oz can), undrained1 can (15 oz) Muir Glen organic tomato sauce12 uncooked lasagna noodles (12 oz) 1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups) cup grated Parmesan cheese1 tablespoon chopped fresh oregano leavesor 1 teaspoons dried oregano leaves2 cups shredded mozzarella cheese (8 oz) cup grated Parmesan cheeseDIRECTIONS ON PAGE 65RUNNER UP2015LASAGNASBest2015 & / OF GENERAL MILLSIn 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.Heat oven to 350F. Cook and drain noodles as directed on package.In medium bowl, mix ricotta cheese, 14 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.125346Italian Sausage LasagnaDIRECTIONSSpread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 23 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 23 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 14 cup Parmesan cheese.Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.62015 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 1 hour 20 minutesMAKES: 6 servingsCaramel Apple DessertHeat oven to 350F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.127CARAMELDESSERTSBest31 cups Original Bisquick mix23 cup granulated sugar cup milk2 medium cooking apples, peeled and sliced (2 cups)1 tablespoon lemon juice cup packed brown sugar teaspoon ground cinnamon1 cup boiling waterSweetened whipped cream or ice cream, if desiredWINNER20152015 & / OF GENERAL MILLSPREP TIME: 50 minutes TOTAL TIME: 4 hours 50 minutesMAKES: 36 servingsCaramel-Peanut Butter BarsHeat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 12 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.Spread frosting evenly over lling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.128COOKIE BASE1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix cup butter or margarine, softened 1 egg15 miniature chocolate-covered peanut butter cup candies, coarsely choppedFILLING36 caramels (from 14-oz bag), unwrapped1 can (14 oz) sweetened condensed milk (not evaporated) cup creamy peanut butter cup peanutsTOPPING1 container (1 lb) Betty Crocker Rich & Creamy milk chocolate frosting cup peanuts, chopped3RUNNER UP2015CARAMELDESSERTSBest2015 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 60 minutesMAKES: 9 servingsSWEET TREATS FOR SHARINGHot FudgeSundae CakeBest1 cup Gold Medalall-purpose our cup granulated sugar2 tablespoons baking cocoa2 teaspoons baking powder teaspoon salt cup milk2 tablespoons vegetable oil1 teaspoon vanilla1 cup chopped nuts, if desired1 cup packed brown sugar cup baking cocoa1 cups very hot waterIce cream, if desiredHeat oven to 350F. Mix our, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.Sprinkle brown sugar and 14 cup cocoa over batter. Pour water over batter.Bake about 40 minutes or until top is dry.Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.12354WINNER201592015 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 2 hours 55 minutesMAKES: 8 servingsCaramel-Drizzled Brownie Hearts1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mixWater, vegetable oil and egg called for on brownie mix box36 caramels, unwrapped (from 14 oz bag) 2 tablespoons whipping cream13 cup chopped pecansHeat oven to 350F (325F for dark or nonstick pan). Line bottom and sides of 9-inch square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 12 hours.Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 8 brownies.In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every minute, until caramels are melted.Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.123104RUNNER UP2015SWEET TREATS FOR SHARINGBest2015 & / OF GENERAL MILLSPREP TIME: 15 minutes TOTAL TIME: 50 minutesMAKES: 6 servingsCHEESYBAKESEnchiladaBubble BakeBest1 lb lean (at least 80%) ground beef2 cans (7.5 oz each) Pillsbury refrigerated biscuits 1 can (15 oz) Progresso black beans, drained1 can (10 oz) Old El Paso enchilada sauce1 can (8 oz) tomato sauce1 cup shredded Mexican cheese blend (4 oz)Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top. Bake 25 to 30 minutes. Let stand 5 minutes before serving.12354WINNER2015112015 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 50 minutesMAKES: 8 servingsMacaroni and Cheesy Chicken Baked Casserole3 cups uncooked elbow macaroni2 tablespoons olive oilSalt and pepper1 lb uncooked chicken, nely chopped2 bags (11 oz each) Green Giant Steamers frozen healthy colors market blend vegetables3 tablespoons butter3 tablespoons Gold Medal all-purpose our2 cups milk1 teaspoons onion salt3 cups shredded Cheddar cheese (12 oz)1 can (10 oz) condensed cream of chicken soup1 cups Progresso panko crispy bread crumbs cup butter, melted teaspoon garlic salt teaspoon pepperDIRECTIONS ON PAGE 1312RUNNER UP2015BestCHEESYBAKES2015 & / OF GENERAL MILLSHeat oven to 375F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in our with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.125346Macaroni and Cheesy Chicken Baked CasseroleDIRECTIONSSprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.13