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• 2010 •
Cheesecake Pancakes . . . . . . . . . . . . . . . . . . . . . . . . 3 Parmesan-Dijon Chicken . . . . . . . . . . . . . . . . . . . . . . 4 Pink Champagne Cupcakes . . . . . . . . . . . . . . . . . . . . 5 Luscious Lemon Cheesecake . . . . . . . . . . . . . . . . . . . 6 Surprise Cupcake Cones . . . . . . . . . . . . . . . . . . . . . . 7
Apple-Pecan Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Buffalo Chicken and Potatoes . . . . . . . . . . . . . . . . . . .16 Slow Cooker Spicy Chicken Nachos . . . . . . . . . . . . .17 Spinach and Beef Enchiladas . . . . . . . . . . . . . . . . . . .18 Slow Cooker Lasagna . . . . . . . . . . . . . . . . . . . . . . . . .19
Club Pasta Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Grilled Buffalo Chicken Sticks . . . . . . . . . . . . . . . . . .10 Key Lime Pie Poke Cake . . . . . . . . . . . . . . . . . . . . . . .11 Oven-Fried Picnic Chicken . . . . . . . . . . . . . . . . . . . 12 Fudgy Turtle Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Sausage-Cheese Balls . . . . . . . . . . . . . . . . . . . . . . . . .21 Chex® Muddy Buddies® . . . . . . . . . . . . . . . . . . . . . . . 22 Crunchy Onion Potato Bake . . . . . . . . . . . . . . . . . . . 23 Chocolate-Marshmallow Pillows . . . . . . . . . . . . . . . 24 Baked Spinach Artichoke Dip . . . . . . . . . . . . . . . . . . 25
5 . see pg .RECIPES Pink Champagne Cupcakes.
heat griddle to 375°F or heat skillet over medium heat . set aside . or spray with cooking spray. Stir in cream cheese . In large bowl. top pancakes with strawberry mixture . In small bowl. Turn. Cut cream cheese into bite-size pieces. pour slightly less than 1/3 cup batter onto hot griddle . sugar. cover and freeze 8 hours or overnight . Place on ungreased cookie sheet. stir Bisquick mix.Pancakes PaNCakes 1 2 ½ ¼ 1 2 package (8 oz) cream cheese cups Original Bisquick mix ® sTraWBerrY sYrUP 1 ½ cup sliced fresh strawberries cup strawberry syrup for pancakes cup graham cracker crumbs cup sugar cup milk eggs PreP Time: 30 minutes ToTal Time: 8 hrs 30 min makes: 5 servings Best Breakfast 1 2 3 Slice cream cheese lengthwise into four pieces . 4 5 For each pancake. Cook until edges are dry . cook other sides until golden brown . 2010 © & ™/® of General Mills 3 . milk and eggs with whisk or fork until blended . Brush griddle or skillet with vegetable oil. graham cracker crumbs. mix strawberries and syrup.
Place chicken in single layer in ungreased rectangular pan. until juice of chicken is no longer pink when centers of thickest pieces are cut . 13x9x2 inches . Mix bread crumbs and cheese in large plastic bag . melted tablespoons Dijon mustard cup Progresso® dry bread crumbs (any flavor) cup grated Parmesan cheese boneless skinless chicken breast halves (1¾ pounds) 2010 © & ™/® of General Mills 4 . Then place in bag of bread crumbs. turning once. Mix butter and mustard in shallow dish until well mixed . 3 Best Starter ¼ 2 ¾ ¼ 6 cup butter or margarine. Bake uncovered 20 to 30 minutes. coating all sides .Parmesan Dijon Chicken PreP Time: 10 minutes ToTal Time: 40 minutes makes: 6 servings 1 2 Heat oven to 375ºF . seal bag and shake to coat with crumb mixture . Dip one piece of chicken at a time into butter mixture.
about 30 minutes . Cool completely.Pink PreP Time: 25 minutes Champagne Cupcakes ToTal Time: 1 hr 15 min makes: 24 cupcakes 1 2 Heat oven to 350°F (325°F for dark or nonstick pan) . Divide batter evenly among muffin cups . combine dry cake mix and champagne . Place paper baking cup in each of 24 regular-size muffin cups . Beat with electric mixer on medium speed for 2 minutes . Add oil. Sprinkle with pink sugar and pearls . Best Cupcake CUPCakes 1 box Betty Crocker SuperMoist white cake mix ® ® 3 GarNisH Pink decorator sugar crystals Edible pink pearls 4 1 ¼ cups champagne 1 /3 cup vegetable oil egg whites to 5 drops red food coloring 3 4 FrosTiNG ½ 4 ¼ 1 4 cup butter or margarine. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean . softened cups powdered sugar cup champagne teaspoon vanilla to 5 drops red food coloring 2010 © & ™/® of General Mills 5 . Frost cupcakes . In large bowl. remove from pan to cooling rack . Cool 10 minutes. eggs and food color . beat frosting ingredients with electric mixer on medium speed until smooth . In medium bowl.
Leave cheesecake in oven 30 minutes longer . In same large bowl. In large bowl. place on cooling rack . Beat in eggs. run knife around edge of pan to loosen cheesecake . Turn oven off. Remove side of pan before serving . beat reserved cake mix. beat remaining cake mix. oil. refrigerate 4 hours or overnight . open oven door at least 4 inches . until mixed . Pour over crust . Pipe or spoon whipped topping around outside edge of cheesecake . Remove cheesecake from oven. Reserve 1/4 cup of the cake mix. set aside . pudding and sour cream on medium speed until smooth and creamy . Store in refrigerator . one at a time. 1 egg and lemon peel with electric mixer on low speed until crumbly . Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved . sugar. Press in bottom and 1 1/2 inches up side of pan . softened cup sugar containers (3 . Without releasing side of pan. Cool in pan on cooling rack 30 minutes . Spray bottom and side of 10-inch springform pan with baking spray with flour . Wrap foil around outside of pan to catch drips . Cover loosely.Luscious PreP Time: 15 minutes Lemon Cheesecake ToTal Time: 6 hrs 50 min makes: 16 servings 1 Heat oven to 300°F . the cream cheese. CrUsT 1 1 2 Best Ooh la la! FilliNG 2 ¾ 3 packages (8 oz each) cream cheese.5 oz each) lemon pudding from 4-pack container cup sour cream eggs cups frozen (thawed) whipped topping box Betty Crocker ® SuperMoist® yellow cake mix cup vegetable oil egg teaspoon grated lemon peel ½ 3 2 3 /3 1 1 4 2010 © & ™/® of General Mills 6 .
vegetable oil and eggs called for on cake mix box 1 18 3 ¼ cup candy-coated chocolate candies flat-bottom ice cream cones containers (12 oz each) Betty Crocker ® Whipped strawberry frosting cup Betty Crocker ® candy decors Cupcake Cones PreP Time: 40 minutes ToTal Time: 1 hr 25 min makes: 18 cupcake cones Best Kid Approved 1 Heat oven to 350°F (or 325°F for dark or nonstick pans) . by making slits about 1 inch long . 2010 © & ™/® of General Mills 7 . using water. frost top of 1 regular cupcake with frosting. turn upside down onto a cone . make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy- duty foil .Surprise 1 box Betty Crocker ® SuperMoist® yellow cake mix Water. regular cupcakes 17 to 22 minutes. frost side of regular cupcake and entire mini cupcakes completely (it’s easiest to frost from the cone toward the top) . about 30 minutes . the foil will keep it upright . Spoon evenly into regular and mini muffin cups . 4 2 3 Place about 2 teaspoons candies in each ice cream cone . If ice cream cone holder is unavailable. Cool completely. For each cone. Place paper baking cup in each of 18 regular-size muffin cups. Make cake mix as directed on box. Bake mini cupcakes 11 to 13 minutes. or until toothpick inserted in center comes out clean . 3 inches apart. Remove from pans to cooling racks . oil and eggs . place mini paper baking cup in each of 18 mini muffin cups . Place mini cupcake upside down on frosted regular cupcake. Sprinkle with candy decors . Push cone through foil opening in cone holder. Frost bottom (now the top) of cupcake . With sharp knife. Remove paper cups from cupcakes . cut 18 “stars” in foil.
see pg .RECIPES Oven-Fried Picnic Chicken. 12 .
Best Summer Salad 2010 © & ™/® of General Mills 9 . Stir Seasoning mix and mayonnaise in large bowl . cut into fourths cup julienne strips Cheddar cheese 1 2 3 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water . Rinse with cold water .Club 1 ½ ½ ½ 4 cup mayonnaise cups bite-size pieces lettuce Pasta Salad PreP Time: 10 minutes ToTal Time: 25 minutes makes: 4 servings package Betty Crocker ® Suddenly Salad® ranch & bacon pasta salad mix 1 ½ cups cut-up cooked turkey or chicken cup cherry tomato. Gently boil uncovered 12 minutes. Serve on lettuce . Stir in pasta and remaining ingredients except lettuce . Refrigerate leftovers (if desired. Shake to drain well . moisten with a few teaspoons milk before serving) . until tender . Drain pasta . stirring occasionally.
turning once and brushing frequently with reserved sauce mixture. discard marinade .Grilled PreP Time: 30 minutes Buffalo Chicken Sticks ToTal Time: 1 hr makes: 10 servings 1 In medium bowl. Cover and refrigerate at least 30 minutes but no longer than 2 hours . stir to coat . Cover and grill chicken over medium heat 8 to 10 minutes. pepper sauce. 2 3 Best on the Grill 2 ¼ 1 ½ ½ 1 ½ tablespoons butter or margarine. Thread each chicken tender on a skewer . melted cup original cayenne pepper sauce or red pepper sauce tablespoon honey teaspoon celery seed teaspoon salt package (1 lb) chicken breast tenders (not breaded) cup blue cheese dressing 4 2010 © & ™/® of General Mills 10 . honey. Serve chicken with blue cheese dressing . Brush grill rack with vegetable oil . Remove chicken from marinade. Heat coals or gas grill for direct heat . Discard any remaining sauce mixture . soak ten 10.to 12-inch wooden skewers in water 30 minutes . Remove 2 tablespoons sauce mixture. set aside . mix butter. celery seed and salt . until no longer pink in center . Meanwhile. Add chicken to remaining sauce mixture.
) Refrigerate 1 hour . Pour into pan . lime slices and lemon leaves . Beat on medium speed 2 minutes. working back and forth to fill holes . Store loosely covered in refrigerator . Garnish with strawberries. Cake 1 box Betty Crocker ® SuperMoist® white cake mix tablespoon vegetable oil eggs 1 ¼ cup cups water 1 4 2 Best Poke Cake FrosTiNG 1 container (12 oz) Betty Crocker ® Whipped vanilla frosting teaspoons grated lime peel 4 keY lime FilliNG 1 ¾ ½ 1 4 1 can (14 oz) sweetened condensed milk (not evaporated) cup whipping cream cup Key lime juice or regular lime juice teaspoon grated lime peel drops yellow food color drop green food color GarNisH (if desired) Fresh strawberries Key lime slices Lemon leaves 5 2010 © & ™/® of General Mills 11 . With handle of wooden spoon (1/4 to 1/2 inch in diameter). scraping bowl occasionally . In large bowl.Key Lime PreP Time: 20 minutes ToTal Time: 1 hr 55 min Pie Poke Cake makes: 15 servings 1 2 3 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan) . Cool 5 minutes . spread evenly over surface. Pour over cake. Spray bottom only of 13x9-inch pan with baking spray with flour . Spread frosting over cake. stir together filling ingredients (mixture will thicken) . wiping spoon handle occasionally to reduce sticking . In medium bowl. beat cake ingredients with electric mixer on low speed 30 seconds . (Some filling should remain on top of cake . poke holes almost to bottom of cake every 1/2 inch. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean . sprinkle with lime peel .
crush cereal with rolling pin . Pour buttermilk into shallow glass or plastic bowl . Add chicken. Add Bisquick mix and dressing mix (dry) to cereal in bag . turn to coat . in 2-quart resealable food-storage plastic bag. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) . Spray with cooking spray . Add chicken to cereal mixture .Oven-Fried Picnic Chicken ToTal Time: 1 hr PreP Time: 10 minutes makes: 8 servings 1 2 3 Heat oven to 400ºF . discard buttermilk . Let stand 5 minutes . Place chicken on cookie sheet . Meanwhile. Best Picnic Favorite 2 /3 cup buttermilk boneless skinless chicken breasts (2 1/2 lb) cup corn flakes cereal cup Original Bisquick ® mix or Gold Medal® all-purpose flour packages (1 oz each) ranch dressing mix (dry) 4 8 1 1 2 Cooking spray 2010 © & ™/® of General Mills 12 . Remove chicken from buttermilk. Spray cookie sheet with cooking spray . shake to coat . Seal bag.
In large bowl. unwrapped 1 /3 cup whipping cream cup chopped pecans ¾ 2010 © & ™/® of General Mills 13 .5 oz) milk chocolate chips (2 cups) cup whipping cream cup chopped pecans cup butter or margarine. Cool 10 minutes . Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom . 2 3 Best Guilty Pleasure Cookie Base 1 ½ 1 1 1 pouch (1 lb 1 . butter.5 oz) Betty Crocker oatmeal cookie mix tablespoon water egg cup chopped pecans ® 4 ToPPiNG 1 1 bag (11 . Pour over filling . microwave caramels and 1/3 cup cream on High 2 to 4 minutes. Store covered in refrigerator .Turtle Tart PreP Time: 25 minutes ToTal Time: 3 hrs 15 min makes: 16 servings 1 Heat oven to 350°F . To serve. Sprinkle with 1/4 cup pecans . until chocolate is smooth . let stand at room temperature 10 minutes before cutting . microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes. In another medium microwavable bowl. in medium microwavable bowl. Spread over cooled crust . Stir in 1 cup pecans . stirring every 30 seconds. softened /3 ¼ FilliNG 40 caramels. Refrigerate 2 hours or until set . until caramels are melted . Refrigerate 15 minutes . Meanwhile. water and egg until soft dough forms . stir cookie mix. Bake 19 to 21 minutes or until light golden brown . Stir in 3/4 cup pecans . stirring twice.
see pg . 17 RECIPES .Fall Spinach and Beef Enchiladas.
bake 10 to 15 minutes longer or until apples are tender . flour and cinnamon until blended . In large bowl. In same bowl. stir together syrup. Stir in pecans . Add apples. peeled. 4 Bake 30 minutes . toss until evenly coated .5 oz) Betty Crocker ® oatmeal cookie mix cup chopped pecans ¼ 1 8 ½ 1 ¾ Best of Fall Baking 1 2 3 Heat oven to 375°F . cut into 1/2-inch slices (about 12 cups) cup cold butter or margarine. with pastry blender (or pulling 2 table knives in opposite directions).Apple-Pecan Crisp PreP Time: 25 minutes ToTal Time: 1 hr 20 min makes: 12 servings 2 /3 cup maple-flavored syrup cup Gold Medal® all-purpose flour teaspoon ground cinnamon large baking apples (about 5 1/2 lb). Crumble mixture over apples in baking dish . Very loosely cover with foil. cut butter into cookie mix until mixture looks like coarse crumbs . 2010 © & ™/® of General Mills 15 . cut into pieces pouch (1 lb 1 . Spread in ungreased 13x9-inch (3-quart) glass baking dish .
2010 © & ™/® of General Mills 16 . In large bowl. dressing.Buffalo 1 ¼ lb boneless skinless chicken breasts. Cover with foil . 4 5 In small bowl. stir together potatoes. In medium bowl. Spray 13x9-inch (3-quart) baking dish with cooking spray . cut into 1-inch strips 1 Chicken and Potatoes PreP Time: 10 minutes ToTal Time: 1 hr 5 min makes: 6 servings /3 cup buffalo wing sauce cups frozen (thawed) southern-style hash brown potatoes cup ranch or blue cheese dressing cup shredded Cheddar cheese (2 oz) can (10 oz) condensed cream of celery soup cup corn flake crumbs tablespoons butter or margarine. Spoon into baking dish . Sprinkle with green onions . stir together crumbs and butter . Place chicken strips in single layer over potato mixture . uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut . cheese and soup . Bake 30 minutes. melted cup chopped green onions (3 to 4 medium) 6 1 ½ 1 ½ 2 ¼ Best of Buffalo 1 2 3 Heat oven to 350°F . stir together chicken strips and wing sauce . Sprinkle in baking dish .
to 4-quart slow cooker with cooking spray . cook about 45 minutes longer or until mixture is hot . Topping can be kept warm on Low heat setting up to 2 hours. thawed. place cheese. sliced (3 tablespoons) PreP Time: 15 minutes ToTal Time: 3 hrs makes: 24 servings Large tortilla chips 1 2 3 4 Spray 3. cubed container (8 oz) sour cream medium red bell pepper. stirring once halfway through cooking . stir occasionally . drained.Slow Cooker Spicy Chicken Nachos ® 1 ¾ 1 1 1 1 3 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers. Best Movie Night Snack 2010 © & ™/® of General Mills 17 . In cooker. beans and chicken . cut into cubes cup Old El Paso® Thick ‘n Chunky salsa can (15 oz) Progresso black beans. Cover. Cover. bell pepper and onions . salsa. cook on Low heat setting 2 hours. Increase heat setting to High . rinsed package (9 oz) frozen cooked chicken breast strips. Serve with tortilla chips . Stir in sour cream. chopped (1 cup) medium green onions.
until beef is brown . cover baking dish with foil .5 oz) Old El Paso® flour tortillas (8 tortillas) cup Old El Paso® Thick ‘n Chunky salsa 4 can (4 . cook beef and onion over medium-high heat 5 to 7 minutes. until thawed . Sprinkle with remaining 1 cup cheese . In small bowl.Spinach and Beef Enchiladas ToTal Time: 1 hr 10 min makes: 8 enchiladas PreP Time: 25 minutes 1 Heat oven to 350°F . Stir in spinach.5 oz) Old El Paso chopped green chiles. place seam sides down in baking dish . Stir in green chiles. cumin. In 12-inch nonstick skillet. sour cream and 1 cup of the cheese . mix remaining enchilada sauce and the salsa. Spray sheet of foil with cooking spray. spoon over enchiladas . stirring frequently. Spray 13x9-inch (3-quart) glass baking dish with cooking spray . garlic-pepper blend. chopped (1/2 cup) box (9 oz) Green Giant frozen spinach ® ½ 2 1 1 ½ cup sour cream cups shredded Colby-Monterey Jack cheese blend (8 oz) can (10 oz) Old El Paso® enchilada sauce package (11 . Roll up tortillas. stirring occasionally. Spread about 1 teaspoon enchilada sauce on each tortilla . undrained ® teaspoon ground cumin teaspoon garlic-pepper blend 2010 © & ™/® of General Mills 18 . Bake 40 to 45 minutes or until thoroughly heated . Top each with about 1/2 cup beef mixture . cook. 2 3 Best Go-To Dinner 1 1 1 1 ½ ½ lb lean (at least 80%) ground beef medium onion.
(Refrigerate remaining mozzarella cheese while lasagna cooks . Top with 5 noodles. Spread with half of the cheese mixture and one-fourth of the sausage mixture . Top with remaining 5 noodles and remaining sausage mixture . broken into pieces to fit .) Spoon one-fourth of the sausage mixture into 6-quart slow cooker. drain . stirring occasionally. Stir in tomato sauce. Cover and let stand about 10 minutes or until cheese is melted . Sprinkle top of lasagna with remaining 1 cup mozzarella cheese . Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses . 2010 © & ™/® of General Mills 19 .Slow Cooker Lasagna PreP Time: 25 minutes ToTal Time: 6 hr 35 min makes: 8 servings 1 1 3 2 ½ 2 1 1 pound bulk Italian sausage medium onion. chopped (½ cup) cans (15 ounces each) Italian-style tomato sauce teaspoons dried basil leaves teaspoon salt cups shredded mozzarella cheese (8 ounces) container (15 ounces) part-skim ricotta cheese cup grated Parmesan cheese 15 uncooked lasagna noodles Best Slow Cooker 1 2 3 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes. remaining cheese mixture and one-fourth of the sausage mixture . 4 5 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender . basil and salt . top with 5 noodles. until sausage is no longer pink. Cut into pieces .
24 . see pg .Holiday RECIPES Chocolate-Marshmallow Pillows.
Immediately remove from pan . Serve warm with sauce for dipping . Stir together all ingredients. 2010 © & ™/® of General Mills 21 . if desired PreP Time: 20 minutes makes: About 8 ½ dozen cheese balls Best Holiday Go-To 1 2 3 Heat oven to 350ºF . using hands or spoon . Shape mixture into 1-inch balls . Place in pan .Sausage-Cheese Balls ToTal Time: 45 minutes 3 1 4 ½ ½ ½ cups Original Bisquick ® mix pound bulk pork sausage cups shredded Cheddar cheese (16 ounces) cup grated Parmesan cheese cup milk teaspoon dried rosemary leaves. Lightly grease bottom and sides of jelly roll pan. 15 1/2x10 1/2x2x1 inch . crushed 1 ½ teaspoons chopped fresh parsley or ½ teaspoon parsley flakes Barbecue sauce or chili sauce. Bake 20 to 25 minutes or until brown .
peanut butter and butter uncovered on High 1 minute. shake until well coated . Spread on waxed paper to cool . stirring until evenly coated .Chex ® Muddy Buddies PreP Time: 15 minutes ToTal Time: 15 minutes makes: 18 servings ® 9 cups Corn Chex ®. Add powdered sugar . Store in airtight container in refrigerator . Rice Chex ®. set aside . In 1-quart microwavable bowl. stir . Seal bag. Stir in vanilla . Pour into 2-gallon resealable food-storage plastic bag . Pour mixture over cereal. 3 Best Family Tradition 2010 © & ™/® of General Mills 22 . microwave chocolate chips. measure cereal. Microwave about 30 seconds longer or until mixture can be stirred smooth . Wheat Chex ® or Chocolate Chex ® cereal (or combination) cup semisweet chocolate chips cup peanut butter cup butter or margarine teaspoon vanilla 1 ½ ¼ 1 1 ½ cups powdered sugar 1 2 Into large bowl.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray . Stir with fork until smooth . heat milk. drained cup shredded Cheddar cheese (4 oz) can (2 . Spoon half of potato mixture into dish . Sprinkle with 1/2 each of the cheese and onions . Stir in contents of both pouches of potatoes (from potatoes box) just until moistened. let stand 1 minute . 2 3 2010 © & ™/® of General Mills 23 . In 3-quart saucepan. Top with remaining potatoes. Bake 10 to 15 minutes or until cheese is melted and onions are golden .25 oz) Green Giant® whole kernel corn.Crunchy 2 ½ cups milk 1 ½ cups water ¼ 1 cup butter box (7 .8 oz) French-fried onions 1 1 1 Onion Potato Bake PreP Time: 15 minutes ToTal Time: 30 minutes makes: 14 servings Best Side Kick 1 Heat oven to 350°F . Stir in corn . water and margarine to boiling .2 oz) Betty Crocker ® homestyle creamy butter or roasted garlic mashed potatoes can (15 . sprinkle with remaining cheese and onions .
5 oz) Betty Crocker ® double chocolate chunk cookie mix cup vegetable oil tablespoons water egg cup chopped pecans 1 ½ Heat oven to 350°F . cut side down. On ungreased cookie sheets. immediately press marshmallow half lightly. oil. Add whipping cream. in 1-quart nonstick saucepan. Meanwhile. Bake 7 minutes . stirring until smooth . FrosTiNG 1 1 cup semisweet chocolate chips (6 oz) cup whipping cream teaspoon butter or margarine teaspoon vanilla cup powdered sugar 4 /3 ¼ 2 1 2 1 /3 12 large marshmallows. egg and pecans until soft dough forms . Cool 2 minutes. remove from cookie sheets to cooling racks . In large bowl. blend well . Cool completely. on top of cookie . about 15 minutes . Stir in powdered sugar until smooth . water. Bake 1 to 2 minutes longer or just until marshmallows begin to soften . Remove from oven. melt chocolate chips over low heat.Chocolate-Marshmallow Pillows makes: 2 dozen cookies PreP Time: 45 minutes ToTal Time: 1 hr 5 min 1 2 3 Best Holiday Cookies Cookies 1 pouch (1 lb 1 . Spread frosting over each cooled cookie. Remove from heat . covering marshmallow . drop dough by rounded tablespoonfuls 2 inches apart . stir cookie mix. cut in half 5 2010 © & ™/® of General Mills 24 . butter and vanilla. Let stand until frosting is set .
Baked 1 1 1 1 ½ ¼ cup mayonnaise or salad dressing cup freshly grated Parmesan cheese box (9 oz) Green Giant® frozen chopped spinach. Best Easy Appetizer 2010 © & ™/® of General Mills 25 . Sprinkle with Monterey Jack cheese . drained and coarsely chopped cup shredded Monterey Jack or mozzarella cheese (1 oz) 1 2 3 Heat oven to 350ºF . if desired Spinach Artichoke Dip PreP Time: 10 minutes ToTal Time: 30 minutes makes: 24 servings can (about 14 oz) artichoke hearts. spinach and bell pepper . Serve warm with baguette slices . thawed and squeezed to drain cup chopped red bell pepper Toasted baguette slices or assorted crackers. Stir in artichokes. Mix mayonnaise and Parmesan cheese . Cover and bake about 20 minutes or until cheese is melted . Spoon mixture into 1-quart casserole .