Tuscan Sausage Soup

2020 © & ™/® OF GENERAL MILLS 1

Prep

MIN 8

Total Servings

Ditalini pasta is a short tubular pasta that is sometimes labeled as ring pasta. Orzo or small elbow-shaped pasta are both good substitutes if ditalini isn’t available.

TuscanSausage Soup

Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.

Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.

Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.

Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.

Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

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35

EXPERT TIP

INGREDIENTS

1 lb Italian ground pork sausage

1 cup chopped onions

1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)

1 tablespoon finely chopped garlic

1/4 teaspoon crushed red pepper flakes

6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)

1 can (19 oz) Progresso™ cannellini beans, drained, rinsed

MIN60

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

2 teaspoons chopped fresh oregano

1 bay leaf

3/4 cup (3 oz) small ring pasta, such as ditalini

3 cups baby spinach, coarsely chopped

1 tablespoon olive oil

1/2 cup Progresso™ plain panko crispy bread crumbs

1/2 cup grated Parmesan cheese


Prep

MIN 16

Total Servings

This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker’s 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money.

BrownieGoody Bars

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, grease bottom and sides of foil). Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour 30 minutes.

Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate about 1 hour or until set before cutting. Cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

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25

EXPERT TIP

INGREDIENTS

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)

1/2 cup salted peanuts, coarsely chopped

2 cups crisp rice cereal

2/3 cup creamy peanut butter

1 1/3 cups semisweet chocolate chips

MINHR 303


Prep

MIN 6

Total Servings

The herbal oniony flavor of tender chives can’t be beat. But when they’re not available (or don’t look so good), green onions make an excellent substitute.

Sour Cream & OnionScalloped Potato Casserole

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.

Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.

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220

EXPERT TIP

INGREDIENTS

CASSEROLE

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes

3 cups boiling water

1 cup milk

1 package (7.5 oz) chive & onion cream cheese spread, softened

1 cup sour cream

1 tablespoon Dijon mustard

CHIVE SOUR CREAM, if desired

1/2 cup sour cream

2 tablespoons chopped fresh chives

MIN60

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 1/2 cups shredded cooked chicken

1 cup thinly sliced red onions

2 tablespoons chopped fresh chives or green onions

1/8 teaspoon salt

1/8 teaspoon pepper


Prep

MIN 12

Total Servings

For other colorful cakes, use a di�erent flavor of gelatin for the strawberry gelatin.

Instead of frosting, try topping this cake with homemade whipped cream or Cool Whip®. Either way you can’t go wrong!

StrawberryPoke Cake

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.

Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.

Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

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415

EXPERT TIPS

INGREDIENTS

1 box Betty Crocker™ Super Moist™ white cake mix

Water, oil and egg whites called for on cake mix box

1 cup boiling water

1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

1 container (12 oz) Betty Crocker™ Whipped flu�y white frosting

1 tube (0.68 oz) Betty Crocker™ red decorating gel

12 fresh strawberries, cut in half

HR2


Prep

MIN 4

Total Servings

Try to cut your onion, zucchini and pepper to uniform size. This will help everything get done at the same time.

In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.

Garnish with cheese and cilantro. Serve with lime wedges.

In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.

In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.

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45

EXPERT TIP

INGREDIENTS

MIN45

2 teaspoons ground cumin

2 teaspoons chili powder

3/4 teaspoon salt

1/2 teaspoon ground coriander

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

1 tablespoon vegetable oil

3/4 cup chopped red onions

1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices

1/2 cup chopped red or orange bell pepper

1 cup frozen corn (from 12-oz package)

1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)

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

1/4 cup crumbled queso fresco cheese

1/4 cup chopped fresh cilantro

Lime wedges, as desired

Santa FeChicken Skillet


Prep

MIN 40

Total Servings

A cookie scoop makes quick work of dropping the cookie dough. It also ensures cookies will be the same size, which helps them bake up in the same amount of time.

Apple CiderCookies

Heat oven to 375°F. In small bowl, mix sugar, 1 teaspoon of the apple cider drink mix and 1/2 teaspoon of the cinnamon; set aside.

In large bowl, stir cookie mix, softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into 40 (1 1/4-inch) balls. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.

Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

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20

EXPERT TIP

INGREDIENTS

2 tablespoons sugar

1 package (0.74 oz) apple cider instant drink mix (do not prepare)

1 1/2 teaspoons ground cinnamon

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix

1/2 cup butter, softened

1 egg

3/4 cup finely chopped peeled apple (1 medium)

MINHR 301


Prep

MIN 4

Total Servings

Chicken will make or break this recipe, so be sure to use the freshest meat possible. Fresh chicken should be odorless and cold, and the meat should appear plump, smooth and moist. If you’re buying a package of chicken from a stack of packages, don’t pick the one on top, since it will be less cold than the ones underneath it.

Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).

In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.

In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

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25

EXPERT TIP

INGREDIENTS

MINHR 53

1 cut-up whole chicken (3 to 3 1/2 lb)

2 medium stalks celery (with leaves), cut up (about 1 cup)

1 medium carrot, sliced (1/2 cup)

1 small onion, sliced

2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes

1 teaspoon salt

1/8 teaspoon pepper

5 cups water

2 1/2 cups Original Bisquick™ mix

2/3 cup milk

Chicken &Dumplings


Prep

MIN 12

Total Servings

For perfect pokes, measure and place a piece of tape 2 inches from the top of the handle. This will ensure all pokes are the same depth.

Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.

In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.

In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.

In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.

Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.

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25

EXPERT TIP

INGREDIENTS

HR3

Jelly DoughnutBundt Cake

CAKE

1 box Betty Crocker™ Super Moist™ yellow cake mix

1 cup milk

1/2 cup butter, melted

4 eggs

3/4 cup seedless raspberry jam

GLAZE

1 1/2 cups powdered sugar

3 tablespoons milk


Prep

MIN 6

Total Servings

If you prefer not to cook with wine, 1/2 cup of broth makes the perfect substitute.

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.

In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.

Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

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25

EXPERT TIP

INGREDIENTS

MIN45

3 teaspoons Dijon mustard

1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary

2 teaspoons finely chopped garlic

2 teaspoons lemon juice

6 bone-in chicken thighs, skin removed (about 1 1/2 lb)

1/4 teaspoon salt

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine (such as Sauvignon Blanc)

1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

1 tablespoon butter

1 tablespoon Gold Medal™ all-purpose flour

1 tablespoon chopped Italian (flat-leaf) parsley

Lemon-DijonChicken Skillet


Prep

MIN 12

Total Servings

If you have leftover cake, cut it into slices and place individually in sandwich-size food-storage plastic bags. Seal bags and freeze. You’ll have a quick treat when you need it!

LemonPound Cake

Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.

In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.

In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

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415

EXPERT TIP

INGREDIENTS

1 box Betty Crocker™ Super Moist™ yellow cake mix

1 package (3 oz) cream cheese, softened

1 cup water or milk

1 tablespoon grated lemon peel

3 eggs

1/4 cup Betty Crocker™ Rich & Creamy lemon frosting

MINHR 252

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Tuscan Sausage Soup