MEMBER EXCLUSIVE CoLLECtIon MEMBER EXCLUSIVE

MaLt ShoppEGeneral Mills CookIE CakE, pG. 10 2011 © & ™/® of ICE CREaM

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Chicken
BLt taCo SaLad
ToTal Time: 1 hour PreP Time: 30 minutes makes: 8 servings

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In medium bowl, mix dressing ingredients until well blended. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. drain on paper towel; reserve 1 tablespoon drippings in skillet. add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled. In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. top with dressing. Serve immediately or refrigerate up to 24 hours. Just before serving, top with cheese, avocado, sour cream and tortilla chips. 8 4 6 1
MEMBER EXCLUSIVE
2011 © & ™/® of General Mills

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WiNNer: FRESh SUMMER RECIpE
slices bacon, cut into 1/ -inch pieces 2 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices cups torn romaine or iceberg lettuce medium yellow bell pepper, coarsely chopped 2 1 11/2
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large tomatoes, coarsely chopped medium avocado, peeled, pitted and cut into thin wedges cups shredded ColbyMonterey-Jack cheese blend cup sour cream, if desired cup small triangular tortilla chips
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if desired 1 ruNNer uP: FRESh SUMMER RECIpE PreP Time: 40 minutes ToTal Time: 40 minutes makes: 24 servings In medium bowl. 2 3 MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 3 . thawed 1/ cup powdered sugar 4 1 cup whipping cream. Layer mangoes. whipped SUMMER FRUItS wIth CREaMy LIME dRESSInG FRUIt 3 cups cut-up cantaloupe 1 quart strawberries. peeled and cut up 2 cups blueberries 2 cups cut-up honeydew melon mint leaves. layer cantaloupe and strawberries. In 3-quart trifle bowl. seed removed. blueberries and honeydew over cream cheese mixture. Spread half the cream cheese mixture over the strawberries. Set aside. Spread remaining cream cheese mixture on top. Garnish with mint leaves. or cover and refrigerate up to 2 hours before serving.Layered CREaMy LIME dRESSInG 1 package (8 oz) cream cheese. softened 1/ cup frozen limeade 2 concentrate. Fold in whipped cream. quartered 2 ripe medium mangoes. limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. beat cream cheese. Serve immediately.

cola. heat remaining barbecue sauce mixture to boiling. turning and brushing occasionally with barbecue sauce mixture to glaze. preserves. Meanwhile. garlic pepper and ginger. mustard and buffalo wing sauce. mix barbecue sauce. stirring occasionally. Serve sauce with ribs. boil and stir 1 minute. heat coals or gas grill for direct heat. Cut ribs into serving-size sections. Cover and grill ribs over medium heat 10 to 15 minutes. 2 WiNNer: GRILLEd RECIpE 5-6 lb pork baby back ribs 1 teaspoon seasoned salt 1 teaspoon garlic pepper blend 1/ teaspoon ground ginger 2 1 cup barbecue sauce 1 can (12 oz) cherry cola 1/ cup cherry preserves 4 1/ teaspoon ground mustard 2 1-2 teaspoons buffalo wing hot sauce or other hot sauce 3 4 MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 4 . in 2-quart saucepan. Simmer uncovered 30 to 40 minutes. reduce heat to medium-low. heat to boiling. Rub ribs with seasoned salt.Grilled R ibs wIth ChERRy CoLa BaRBECUE SaUCE PreP Time: 30 minutes ToTal Time: 2 hours makes: 6 servings 1 heat oven to 350°F. until flavors are blended and sauce is slightly thickened. Bake uncovered about 1 hour 30 minutes or until tender. place ribs in 15x10x1-inch pan. overlapping slightly.

Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes. until no longer pink in center and juice is clear.Grilled 3 2 12 1 12 3/ 4 BaCon-ChEESEBURGERS pounds lean ground beef small onions. Mix beef. top with top half of buns. crisply cooked and broken in half PreP Time: 20 minutes ToTal Time: 31 minutes makes: 12 servings ruNNer uP: GRILLEd RECIpE 1 2 heat coals or gas grill for direct heat. split and toasted cup blue cheese dressing slices bacon. top each with 2 pieces of bacon. onions and pepper. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 5 . finely chopped teaspoon pepper hamburger buns. Shape into 12 patties. 3 place burgers on bottom half of buns. each about 3/4 inch thick. turning once. Spoon dressing onto burgers.

gently mix berries. vegetable oil and egg whites called for on cake mix box pint (2 cups) blueberries pint (2 cups) raspberries pint (2 cups) strawberries. refrigerate at least 1 hour before serving. while cake is cooling.Three-Berry tRIFLE PreP Time: 15 minutes makes: 24 servings ToTal Time: 2 hours 45 minutes 1 2 3 4 heat oven to 350°F (325°F for dark or nonstick pan). Store covered in refrigerator up to 12 hours. In chilled large bowl. about 1 hour. halved cup granulated sugar 1/ 3 1/ 4 1 1 1 1 2 cup raspberry-flavored liqueur or cranberryraspberry juice cup whipping cream tablespoons powdered sugar MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 6 . In 3-quart glass trifle bowl. in medium bowl. Spoon half of the berry mixture over cake. Make cake as directed on box for 13x9-inch pan. granulated sugar and raspberry liqueur. Run knife around sides of pan to loosen cake. WiNNer: 350 CaLoRIES oR LESS RECIpE 1 box Betty Crocker® SuperMoist® white cake mix water. Cut or tear cake into 1-inch pieces. Cool completely. Repeat layers. Garnish with additional berries if desired. arrange half the pieces. Cover. top with half of the whipped cream. beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.

Cover and cook over medium heat 5 minutes. cut into 1-inch pieces 3 cloves garlic.Summer PreP Time: 30 minutes GaRdEn ChICkEn StIR-FRy ToTal Time: 30 minutes makes: 4 servings 1 2 2 1 1 lb boneless skinless chicken 1 breasts. add chicken. 3/4 cup of the broth. carrots. if desired ruNNer uP: 350 CaLoRIES oR LESS RECIpE 1 2 heat 12-inch nonstick skillet over medium-high heat. cut lengthwise in half 2 cup fat-free chicken broth tablespoons reducedsodium soy sauce teaspoons sugar cups fresh broccoli florets cup sliced fresh mushrooms (3 oz) cup chopped bell pepper (any color) teaspoons cornstarch hot cooked brown rice. until sauce is thickened. finely chopped teaspoons finely 2-3 chopped gingerroot 2 medium onion. mix cornstarch and remaining 1/4 cup broth. the soy sauce and sugar. cut into thin wedges 1 1/ cup ready-to-eat baby-cut 2 carrots. cook and stir 2 to 3 minutes or until chicken is brown. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 7 . Cook. stirring occasionally. Cover and cook about 5 minutes. stir into chicken mixture. garlic and gingerroot. stirring occasionally. Stir in onion. 3 4 Stir in broccoli. In small bowl. Serve over rice. mushrooms and bell pepper. until chicken is no longer pink in center and vegetables are crisp-tender. stirring frequently.

crush 1 cup of the strawberries. Cook over medium heat. if desired PreP Time: 30 minutes ToTal Time: 2 hours 30 minutes makes: 20 servings StRawBERRIES & CREaM 1 heat oven to 350°F.5 oz) Betty Crocker® sugar cookie mix 1/ cup butter or margarine. Stir in food color. Spoon topping over filling. Spray bottom only of 15x10x1. In small microwavable bowl. softened toppInG 4 cups sliced fresh strawberries 1/ cup sugar 2 2 tablespoons cornstarch 1/ cup water 3 10-12 drops red food color. Gently stir in remaining 3 cups strawberries.or 13x9-inch pan with cooking spray. microwave baking chips uncovered on high 45 to 60 seconds or until chips are melted and can be stirred smooth. press evenly in bottom of pan. WiNNer: pICnIC RECIpE 2 3 In small bowl. Cool completely. serve within 4 hours. Refrigerate while making topping. In medium bowl. stirring constantly. Cool 10 minutes. Refrigerate 1 hour or until set. In large bowl. Stir in crushed strawberries and 1/3 cup water. beat cream cheese with electric mixer on medium speed until smooth. mix sugar and cornstarch. Store covered in refrigerator. Bake 15 to 20 minutes or until light golden brown. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 8 . 2 softened 1 egg FILLInG 1 cup white vanilla baking chips (6 oz) 1 package (8 oz) cream cheese. until mixture boils and thickens.Dessert Squares CRUSt 1 pouch (1 lb 1. Stir in melted chips until blended. Spread mixture over crust. about 30 minutes. In 2-quart saucepan. butter and egg until soft dough forms. stir cookie mix.

Spray cookie sheet with cooking spray. add Bisquick mix and dressing mix (dry) to cereal in bag. add chicken. in 2-quart resealable food-storage plastic bag. add chicken to cereal mixture. discard buttermilk. Spray with cooking spray. Remove chicken from buttermilk. place chicken on cookie sheet. Seal bag. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).oVEn-FRIEd Picnic Chicken ToTal Time: 40 minutes makes: 24 servings PreP Time: 40 minutes 1 2 3 heat oven to 400ºF. ruNNer uP: pICnIC RECIpE 2/ 3 4 8 1 1 2 cup buttermilk boneless skinless chicken breasts (21/2 lb) cup corn flakes cereal cup original Bisquick® mix or Gold Medal® all-purpose flour packages (1 oz each) ranch dressing mix (dry) Cooking spray MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 9 . Let stand 5 minutes. Meanwhile. turn to coat. crush cereal with rolling pin. shake to coat. pour buttermilk into shallow glass or plastic bowl.

Meanwhile. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge. Sprinkle with remaining crumb mixture. stir cookie mix. about 30 minutes. Cool completely. Spread ice cream mixture over crumbs in pan. thawed 1 WiNNer: GUILty pLEaSURE RECIpE heat oven to 350°F. softened cup frozen whipped topping. press lightly. water and egg until soft dough forms. Store covered in freezer. break apart large cookie until crumbly.5 oz) Betty Crocker® double chocolate chunk cookie mix cup chocolate-flavor malted milk powder cup vegetable oil tablespoons water egg 1 4 2 1 cup hot fudge topping cup crushed chocolatecovered malted milk balls cups vanilla ice cream. Cool 15 minutes. Lightly spray 10-inch springform pan with cooking spray. Cool 5 minutes. to serve. lightly spray with cooking spray. Gently spread whipped topping over ice cream. 1/3 cup of the malted milk powder. softened cups chocolate ice cream. In large bowl.MaLt ShoppE MEMoRIES Ice Cream CookIE CakE ToTal Time: 6 hours 10 minutes 1/ 2 PreP Time: 35 minutes makes: 16 servings 1 2/ 3 1/ 3 2 1 pouch (1 lb 1. remove from cookie sheet to wire rack. Bake 12 to 13 minutes or until set. or line 9-inch square baking pan with foil. Stir in crushed malted milk balls. Let stand 5 minutes. Freeze at least 5 hours or until firm. oil. press 1/2 of dough into bottom of pan. 10 5 . after removing cookie crust in springform or 9-inch pan from oven. combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. remove sides of springform pan or lift dessert using foil out of 9-inch pan. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 4 2 3 Spread hot fudge topping over crust in springform or 9-inch pan. press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. Use hot wet knife to cut into wedges or squares. leaving about 2 inches of the foil overhanging sides of pan. Cover with foil. In large bowl. bake dough on cookie sheet 12 to 13 minutes or until set. In medium bowl.

pour caramel mixture over warm cake in pan. in 1-quart saucepan. Refrigerate remaining batter. Stir in pecans. beat cake mix.Chocolate tURtLE CakE PreP Time: 25 minutes makes: 20 servings ToTal Time: 1 hour 50 minutes 1 2 heat oven to 350°F (325°F for dark or nonstick pan). Store loosely covered at room temperature. if desired 2011 © & ™/® of General Mills 11 . 3 ruNNer uP: GUILty pLEaSURE RECIpE 1 11/3 1/ 2 3 1 1/ 2 box Betty Crocker® SuperMoist® devil's food cake mix cups water cup vegetable oil eggs bag (14 oz) caramels cup evaporated milk MEMBER EXCLUSIVE 1 1 cup chopped pecans bag (6 ounces) semisweet chocolate chips (1 cup) Ice cream or whipped cream. Grease or spray bottom of 13x9-inch pan. until caramels are melted. heat caramels and evaporated milk over medium heat. if desired Chopped pecans. then on medium speed 2 minutes. scraping bowl occasionally. Serve with ice cream. Meanwhile. Spread with remaining batter. drizzle with topping and sprinkle with pecans. pour half of the batter into pan. Cool at least 30 minutes. In large bowl. stirring frequently. water. Bake 22 minutes (25 minutes for dark or nonstick pan). Run knife around sides of pan to loosen cake. if desired Caramel and chocolate topping. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Sprinkle with chocolate chips. oil and eggs with electric mixer on low speed 30 seconds.

5 . PG.MEMBER EXCLUSIVE CoLLECtIoN MINI KEY LIME CUPCAKES.

Spread remaining hash browns over top. chopped ( 1/2 cup) medium red bell pepper. In large bowl. Spread half of hash browns in baking dish. Cover. cook 4 minutes over medium heat.Bacon PreP Time: 30 minutes & hASh BRowN EGG BAKE ToTal Time: 9 hours 40 minutes makes: 12 servings 1 In 12-inch skillet. 1 1 1 1 2 1 2 3 WiNNer: BESt BREAKFASt-BRUNCh lb bacon. stirring occasionally. Let stand 5 minutes. reserving 1 tablespoon in pan. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean. bell pepper and mushrooms. beat milk and eggs with wire whisk. Spray 13x9-inch (3-quart) baking dish with cooking spray. bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. remove from pan to small bowl. Cover and refrigerate. cut into 1-inch pieces medium onion. refrigerate 8 hours or overnight. thawed 2 cups shredded Cheddar cheese (16 oz) /2 MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 2 . Drain drippings. heat oven to 325°F. Sprinkle with remaining 1 cup cheese and the bacon. Spread onion mixture evenly on top. chopped ( 3/4 cup) package (8 oz) sliced fresh mushrooms tablespoons Dijon mustard teaspoon salt 1 3 /2 teaspoon pepper /4 cup milk 12 eggs 1 package (2 lb) frozen hash browns. Pour egg mixture on top. Stir in mustard. Add onion. salt and pepper. Using slotted spoon. top is puffed and cheese is melted. Uncover. cook bacon until crisp. Sprinkle with 1 cup of the cheese.

remove from heat. turn plate and pan over. Cool in pan 10 minutes. softened (do not use margarine) teaspoon vanilla egg cup sugar teaspoon cinnamon PreP Time: 20 minutes ToTal Time: 40 minutes makes: 12 servings ruNNer uP: BESt BREAKFASt-BRUNCh 1 2 3 heat oven to 350°F. 3 tablespoons butter. mix granulated sugar and cinnamon. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 3 . Shape dough into 1-inch balls. Remove pan. 4 5 In small bowl. Place heatproof serving plate upside down over pan. In 2-quart saucepan. the vanilla and egg until soft dough forms. place randomly in pan. Bake 22 to 28 minutes or until golden brown. In large bowl. melt 3/4 cup butter. Spray 12-cup fluted tube cake pan with cooking spray. Pour into pan. Boil 2 minutes. stir Bisquick mix. Serve warm. Add brown sugar and cream. Sprinkle with any remaining sugar mixture. milk. heat to boiling over medium heat. stirring constantly.Monkey BREAD 3 1 1 1 1 3 /4 cup butter (do not use margarine) 1 2 cup packed brown sugar tablespoons whipping cream 1 /2 cup coarsely chopped pecans 3 1/2 cups original Bisquick® mix 1 /2 cup milk 2 tablespoons granulated sugar /4 /2 tablespoons butter. sprinkle with pecans. Roll each ball in sugar mixture. granulated sugar.

pulling upwards until cupcake swells slightly and filling comes to the top. Add additional milk. Fill muffin cups 2/3 full. 1 teaspoon at a time. 1/3 cup butter and 3 teaspoons vanilla with electric mixer on high speed until fluffy. beating until smooth. about halfway down. until frosting is piping consistency. Beat in 1 tablespoon of the milk. Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Cool completely. remove from pan to cooling rack. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake. softened 3 teaspoons vanilla 9 cups powdered sugar 1-3 tablespoons milk 5 MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 4 . eggs and food color. Bake cupcakes as directed on box.CUPCAKES wIth CREAM ChEESE FRoStING & FILLING PreP Time: 50 minutes ToTal Time: 1 hour 25 minutes makes: 24 servings 1 2 3 WiNNer: BESt CUPCAKE CUPCAKES 1 box Betty Crocker® SuperMoist® devil’s food cake mix water. Gradually add powdered sugar. In large bowl. Spoon remaining frosting into bag. softened 1 /3 cup butter or margarine. leaving 1/4-inch border around edge. Cool 10 minutes. Gently squeeze decorating bag. Repeat with remaining cupcakes. Store in refrigerator. beat cream cheese. 4 FILLING AND FRoStING 12 oz cream cheese (from two 8-oz packages). about 30 minutes. Place paper baking cup in each of 24 regular-size muffin cups. generously pipe frosting in circular motion on top of each cupcake. vegetable oil and eggs called for on cake mix package 1 bottle (1 oz) red food color (about 2 tablespoons) heat oven to 350°F. oil. Mix cake batter as directed on box. using water. Fit round tip (opening about 1/2 inch in diameter) into decorating bag.

vegetable oil and eggs called for on cake mix box KEY LIME CUPCAKES toPPING box (4-serving size) vanilla instant pudding and pie filling mix 11/2 cups whipping cream 1 /4 cup Key lime or regular lime juice 4 drops green food color 1 /2 cup powdered sugar PreP Time: 40 minutes ToTal Time: 1 hour 50 minutes makes: 48 servings 1 FRoStING 1 1 1 /2 container Betty Crocker® whipped fluffy white frosting tablespoon Key lime or regular lime juice teaspoon grated Key lime or regular lime peel ruNNer uP: BESt CUPCAKE 1 2 In large bowl. beat pudding mix and whipping cream with wire whisk 2 minutes. Place paper baking cup in each of 24 regular-size muffin cups. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 5 . stir in powdered sugar until smooth. Garnish with fresh lime wedge. Make cake batter as directed on box. Repeat with remaining baking cups and batter. 3 4 Remove paper baking cups from cupcakes.Mini CUPCAKES 48 regular-size paper baking cups 1 box Betty Crocker® SuperMoist® yellow cake mix water. about 15 minutes. Spoon frosting into 1-quart resealable food-storage plastic bag. heat oven to 375°F (350°F for dark or nonstick pans). Squeeze 1 rounded teaspoonful frosting from bag onto topping. using about half of the batter. Spoon about 1 rounded tablespoonful batter into each muffin cup. Swirl about 2 teaspoons topping on top of each cupcake. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Let stand 3 minutes. Gently stir in 1 tablespoon Key lime juice and the lime peel.) Refrigerate remaining batter. Beat in 1/4 cup Key lime juice and the food color. Stir frosting in container 20 times. (Muffin cups will be about 1/3 full. Store in refrigerator. Cool cupcakes completely. Remove from pan to cooling rack. Cover and refrigerate. if desired. Cut 1/2-inch opening from bottom corner of bag.

cut in half vertically 64 miniature marshmallows. CUPCAKES AND FRoStING box Betty Crocker® SuperMoist® yellow or devil’s food cake mix water.Barn Cake CAKE. cut in half crosswise PIG DECoRAtIoNS 8 8 1 red miniature candy-coated chocolate baking bits brown miniature candy-coated chocolate baking bits roll Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box) BARN DECoRAtIoNS tray or foil-covered cardboard (about 20x15 inches) 5 thin pretzel sticks 6 graham cracker squares 11/2 cups shredded coconut Yellow liquid food color Green liquid food color PreP Time: 1 hour 35 minutes ToTal Time: 4 hours 45 minutes makes: 20 servings ChICK DECoRAtIoNS Reserved yellow coconut (from barn) 8 brown miniature candy-coated chocolate baking bits WiNNer: BESt KID APPRoVED RECIPE 4 small orange gumdrops recipe on next page… MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 6 . vegetable oil and eggs called for on cake mix box 2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting Red liquid food color Red gel or paste food color 1 wIth BARN ANIMAL CUPCAKES ShEEP DECoRAtIoNS 4 red miniature candy-coated chocolate baking bits 8 brown miniature candy-coated chocolate baking bits 4 small white gumdrops.

oil and eggs. cut sides down. decorate cupcakes to make 4 chicks. top with reserved yellow coconut. 3 6 cut cake on the lines shown above Window: Break 2 pretzel sticks in half. place cake near top of tray with roof at top of tray. remove from pans to cooling racks. square pan 22 to 27 minutes. set aside. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. Frost sides and top of cake with remaining red frosting. shutters: Place 1-inch-square piece of graham cracker on each side of window. or until toothpick inserted in centers comes out clean. spread 1/2 teaspoon pink frosting in small circle on each cupcake. 2 4 5 ChICKS: Frost 4 cupcakes with white frosting. Make cake mix as directed on box. BARN: trim 1 side of square cake to form roof of barn. place on cupcakes. spread thin layer of red frosting over entire cake to seal in crumbs. Hay: Place 1/2 cup of the coconut in resealable food-storage plastic bag. For eyes. tint 1 1/2 cups of the frosting with red gel or paste food color to make desired color of red frosting for barn. add brown baking bits. Place small amount of yellow coconut at bottom of window and doorway (reserve remaining yellow coconut to decorate chick cupcakes). sides and top of doorway: Place 3 pretzel sticks near bottom of cake. Refrigerate or freeze square cake 1 hour until firm. Decorate square cake to make barn. overlapping to form barn roof shape. Grass: Place remaining 1 cup coconut in resealable food-storage plastic bag. using water. about 1 hour. divide remaining batter among muffin cups. In small bowl. to “crumb-coat” cake. Decorate cupcakes and arrange on coconut grass. add red baking bits for nostrils. place near top of cake in square shape. cut 8 small triangles from fruit snack. For muzzle. Place paper baking cup in each of 12 regular-size muffin cups. Place marshmallow halves on face for wool. add brown baking bits. Add 2 drops green liquid food color. Scatter green coconut on bottom half of tray. For eyes. seal bag and shake to mix. 4 sheep and 4 pigs. roof: Arrange eight 2 1/2 x1-inch graham cracker rectangles on top edge of cake. Pour 2 1/4 cups batter into square pan. Doors: Place 2 1/2x1-inch graham cracker rectangle on each side of doorway. Cut orange gumdrops to resemble beaks. tint 1 cup of the frosting with red liquid food color to make pink frosting. Cool in pans 10 minutes. spread additional 1 teaspoon pink frosting in small circle on each cupcake. Refrigerate or freeze cake 30 to 60 minutes. seal bag and shake to mix. Make vertical lines on top of cake to look like boards (use spatula or toothpick). add red baking bit for nose. Cool completely at room temperature. For snout.BARN CAKE wIth BARN ANIMAL CUPCAKES RECIPE 1 heat oven to 350°F (325°F for dark or nonstick pans). For eyes. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 7 . For ears. place on cupcakes. PIGS: Frost 4 cupcakes with pink frosting. Reserve remaining white frosting. add white gumdrop halves. Bake cupcakes 17 to 22 minutes. Add 2 drops yellow liquid food color. add brown baking bits. ShEEP: Frost 4 cupcakes with white frosting. For ears. In medium bowl.

Lightly oil griddle. Cook pancakes until edges are dry. In medium bowl. ruNNer uP: BESt KID APPRoVED RECIPE 2 cups original Bisquick® mix 1 cup milk 2 eggs Fresh blueberries. Place 1 small pancake in center of each face for snout. Use blueberries for eyes. turn. Cut second small pancake in half for ears. chocolate chips or raisins MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 8 . poke 2 holes for nostrils with end of handle of wooden spoon. pour slightly less than 1/4 cup batter onto hot oiled griddle. stir Bisquick mix. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.PANCAKES PreP Time: 25 minutes ToTal Time: 25 minutes makes: 10 servings 1 2 3 4 heat griddle or skillet over medium-high heat or to 375°F. For each pig face. milk and eggs until blended. cook until golden. place at top of face. place large pancakes on individual serving plates. to serve.

Beat in buttermilk. In small bowl. MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 9 . Spoon into pan. before slicing. 3 2 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. spread evenly. beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. pat lightly onto batter. slightly crushed crushed 2 teaspoons sugar 2 teaspoons canola or vegetable oil Reserved 2 tablespoons banana chips PreP Time: 15 minutes /2 cup oatmeal Crisp® Almond cereal. chopped cups oatmeal Crisp® Almond cereal. Cool 10 minutes. baking soda and salt just until blended. about 2 hours. ToTal Time: 3 hours 25 minutes makes: 16 servings WiNNer: BESt MIDNIGht SNACK 1 heat oven to 350°F. Remove from pan to cooling rack. Stir remaining banana chips and 2 cups cereal into flour mixture. stir in flour. In large bowl. with spoon. beat in bananas. Spray bottom only of 9x5-inch loaf pan with cooking spray. vanilla and egg just until blended. mix topping ingredients until crumbly. Cool completely.DoUBLE Banana Bread toPPING 1 BREAD /4 cup sugar 1 /4 cup canola or vegetable oil 3 /4 cup buttermilk 3 2 1 1 2 1 /4 3 /4 1 2 teaspoons vanilla egg cup mashed very ripe bananas (2 medium) cups Gold Medal® all-purpose flour teaspoon baking soda teaspoon salt cup dried banana chips. Sprinkle over batter in pan. Set aside 2 tablespoons chopped banana chips for topping.

Extraordinary ChoCoLAtE ChIP CooKIES 11/2 11/4 11/4 1 2 4 2 1 /2 1 cups butter or margarine. Stir in flour. Cool 1 to 2 minutes. drop dough by tablespoonfuls or #40 cookie/ ice cream scoop 2 inches apart. Bake 11 to 13 minutes or until light brown (centers will be soft). on ungreased cookie sheet. Stir in chocolate chips. sugars. Flatten slightly. softened cups granulated sugar cups packed brown sugar tablespoon vanilla eggs cups Gold Medal® all-purpose flour teaspoons baking soda teaspoon salt bag (24 oz) semisweet chocolate chips (4 cups) PreP Time: 1 hr 25 min ToTal Time: 1 hr 40 min makes: 72 servings 1 2 3 heat oven to 350°F. In large bowl. remove from cookie sheet to cooling rack. baking soda and salt (dough will be stiff). beat butter. vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. ruNNer uP: BESt MIDNIGht SNACK MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 10 .

dust with cocoa. In 2-quart saucepan. beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Sprinkle with additional powdered sugar. WiNNer: BESt ooh LA LA Unsweetened baking cocoa 6 oz semisweet baking chocolate. Run small knife or metal spatula along sides of cakes to loosen. melt chocolate and butter over low heat. Immediately place heatproof serving plate upside down over each cup. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). stirring frequently. Remove cup. chopped 1 /2 cup plus 2 tablespoons butter or margarine 3 whole eggs 3 egg yolks 11/2 cups powdered sugar 1 /2 cup Gold Medal® all-purpose flour* Additional powdered sugar. turn plate and cup over. Place cups on cookie sheet with sides. Beat in melted chocolate mixture and flour. Garnish with kumquats. if desired *Do not use self-rising flour. In large bowl. Serve warm. Divide batter evenly among custard cups.ChoCoLAtE CAKES PreP Time: 20 minutes ToTal Time: 20 minutes makes: 6 servings 1 2 heat oven to 450°F. Cool slightly. if desired Sugared kumquats. 3 MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 11 . Let stand 3 minutes. Grease bottoms and sides of six (6-oz) custard cups with shortening.

ruNNer uP: BESt ooh LA LA MEMBER EXCLUSIVE 2011 © & ™/® of General Mills 12 . Place 1 cake layer. top with second layer. Make and cool cake as directed on box for two 8-inch or 9-inch round pans.Lemon box Betty Crocker® SuperMoist® lemon cake mix water. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator. on serving plate. vegetable oil and eggs called for on cake mix box 3 /4 cup lemon pie filling (from 15. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. gently stir pie filling into frosting.to 16-oz can) 1 container Betty Crocker® whipped vanilla frosting 1 MoUSSE CAKE PreP Time: 15 minutes ToTal Time: 1 hour 3 minutes makes: 16 servings 1 2 3 heat oven to 350°F (325°F for dark or nonstick pans). rounded side down. In medium bowl.

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