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