Bettys best fall 2014

2014 © & ™/® OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2014 © & ™/® OF GENERAL MILLS

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RUNNERUP

Members select �is season’s top recipes

2014

You pick the the best recipes of spring. Vote now for one delicious dish per category.

2014 © & ™/® OF GENERAL MILLS

PREP TIME: 15 minutes TOTAL TIME: 1 hour 30 minutes MAKES: 5 servings

SKILLET DINNER

Loaded Mexican Chicken and Potato Skillet

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Heat oven to 350°F. Lightly spray 13-inch cast-iron skillet with cooking spray.

Spread half of the potatoes on bottom of skillet. In small bowl, toss chicken with 1/2 cup of the cooking sauce; spoon chicken over potatoes. Sprinkle half each of the bacon, green onions and cheese over chicken. Spread remaining potatoes on top; sprinkle with remaining cheese and bacon. Cover skillet tightly with foil.

Bake covered 1 hour. Uncover skillet; bake 15 minutes longer.

To serve, stir seasoning mix into container of sour cream. Top baked skillet with dollop of sour cream mixture and remaining green onion. Serve immediately with remaining sour cream mixture to top individual portions.

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1 bag (20 oz.) refrigerated cooked diced potatoes with onions

1 lb. boneless skinless chicken breasts, cut into small pieces

1 pouch (8 oz.) Old El Paso™ chile and roasted garlic Mexican cooking sauce

1 cup cooked real bacon pieces

2 cups shredded Cheddar cheese (8 oz.)

2 green onions, finely chopped

1 package Old El Paso™ zesty sour cream seasoning mix

1 container (16 oz.) sour cream (2 cups)

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PREP TIME: 40 minutes TOTAL TIME: 40 minutes MAKES: 4 servings

Chicken and Noodles Skillet

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.

Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

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SKILLET DINNER

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1 tablespoon vegetable oil

1 lb. boneless skinless chicken breast halves, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1 cup baby-cut carrots, cut lengthwise in half

1 cup Green Giant™ frozen broccoli cuts (from 1-lb. bag)

1 cup uncooked egg noodles (2 oz.)

1 ¾ cups Progresso™ chicken broth (from 32-oz carton)

1 can (10 3/4 oz.) condensed cream of chicken soup

Chopped fresh parsley, if desired



DOUBLED-UP DESSERT

Praline Crumb Caramel Cheesecake Bars

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Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.

Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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COOKIE BASE AND TOPPING

1 pouch (1 lb. 1.5 oz.) Betty Crocker™ sugar cookie mix

1/2 cup cold butter or margarine

1/2 cup chopped pecans

1/2 cup toffee bits

FILLING

2 packages (8 oz. each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal™ all-purpose flour

1/2 cup caramel topping

1 teaspoon vanilla

1 egg

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Brownie Cookie Pie

1 box (1 lb. 2.3 oz.) Betty Crocker™ fudge brownie mix

Vegetable oil, water and eggs called for on brownie mix box

1 pouch (1 lb. 1.5 oz.) Betty Crocker™ chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

Caramel topping or sauce

Heat oven to 350°F. Spray 9-inch springform pan with cooking spray.

Make brownie mix batter as directed on box, using oil, water and eggs. Spread in bottom of pan. Bake 30 minutes. Cool 10 minutes.

Meanwhile, make cookie mix dough as directed on pouch, using butter and egg.

Drop cookie dough in chunks on top of partially baked brownie layer. With back of spoon or your hands, gently press cookie dough together to form an even layer.

Return to oven; bake 20 minutes. Cover pan with sheet of foil; bake 10 minutes longer or until cookie layer is set. Cool at least 1 hour before cutting into wedges. Drizzle caramel topping over individual servings.

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DOUBLED-UP DESSERT

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Cheesy Ranch Bacon Potato Nuggets with Ranch Dipping Sauce

Bake potato nuggets as directed on bag.

Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix.

Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly.

In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

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FINGER FOOD

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NUGGETS

1 bag (28 oz.) frozen potato nuggets

2 cups shredded Cheddar cheese (8 oz.)

1 cup cooked real bacon pieces (from a jar or package)

2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package)

Salt and pepper to taste

DIPPING SAUCE

2 containers (5.3 or 6 oz. each) plain Greek yogurt

1 package (0.4 oz.) ranch dressing mix (buttermilk recipe)



Sausage Cheese Balls

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.

In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

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FINGER FOOD

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3 cups Original Bisquick™ mix

1 pound uncooked bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

½ cup grated Parmesan cheese

½ cup milk

½ teaspoon dried rosemary leaves, crushed

1 ½ teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

Barbecue sauce or chili sauce, if desired

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OF THE PAN

Enchilada Bubble Bake

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1 lb. lean (at least 80%) ground beef

2 cans (7.5 oz. each) Pillsbury™ refrigerated biscuits

1 can (15 oz.) Progresso™ black beans, drained

1 can (10 oz.) Old El Paso™ enchilada sauce

1 can (8 oz.) tomato sauce

1 cup shredded Mexican cheese blend (4 oz.)

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.

Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.

In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.

Bake 25 to 30 minutes. Let stand 5 minutes before serving.

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Chicken- and Spinach-Stuffed Shells

18 large pasta shells (from 16-oz package)

1 container (15 oz.) whole-milk ricotta cheese

1 large egg, slightly beaten

¼ cup grated Parmesan cheese

2 cups Green Giant™ frozen cut leaf spinach, thawed, squeezed to drain

1 cup chopped cooked chicken

1 jar (26 oz.) tomato pasta sauce

2 cups shredded Italian cheese blend (8 oz.)

Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.

Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.

Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.

Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

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OF THE PAN

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PREP TIME: 40 minutes TOTAL TIME: 10 hours 35 minutes MAKES: 16 servings

PUMPKIN PICK

Layered Pumpkin Cheesecake

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DIRECTIONS ON PAGE 10

CRUST

2 cups gingersnap cookie crumbs (about 32)

1/4 cup butter or margarine, melted

CHEESECAKE

4 packages (8 oz. each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

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Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not over beat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

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Layered Pumpkin CheesecakeDIRECTIONS

Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

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PREP TIME: 20 minutes TOTAL TIME: 2 hours 55 minutes MAKES: 20 servings

Caramel-Drizzled Pumpkin Poke Cake

CAKE

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

2 teaspoons pumpkin pie spice

TOPPING

1 jar (about 12 oz.) hot fudge topping

1 container Betty Crocker™ Rich & Creamy vanilla or Whipped fluffy white frosting

2/3 cup (from a 12 oz. jar) caramel topping

1/4 cup chopped pecans, toasted

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PUMPKIN PICK

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DIRECTIONS ON PAGE 12


Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.

Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.

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Caramel-Drizzled Pumpkin Poke CakeDIRECTIONS

Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Drop frosting by spoonfuls onto cake; spread evenly.

Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.

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Food

Bettys best fall 2014