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Best of Fall 2012
Best of Fall 2012
APPLE CRISP
PREP TIME: 20 minutes TOTAL TIME: 50 minutes MAKES: 6 servings
1 2 3
Heat oven to 375F. Grease bottom and sides of 8-inch square pan with shortening. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
BEST OF
FALL
medium tart cooking apples, sliced (4 cups) cup packed brown sugar
1 3 3
/3 cup butter or margarine, softened /4 teaspoon ground cinnamon /4 teaspoon ground nutmeg
Cream or Ice cream, if desired
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FILLING
2 1 1 2 1 2 2 packages (8 oz each) cream cheese, softened cup sugar cup canned pumpkin (not pumpkin pie mix) tablespoons Gold Medal all-purpose flour tablespoon pumpkin pie spice tablespoons whipping cream eggs
TOPPINGS
1 1
Heat oven to 350F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3 4
Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
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BOSTON
PREP TIME: 15 minutes TOTAL TIME: 40 minutes MAKES: 48 minis
CREAM BITES
1 2
BEST OF
Heat oven to 350F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups. In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups. Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack. Using sharp knife, cut top off of each cupcake. Spoon rounded 1/4 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.
FALL
3 4 5
box Betty Crocker SuperMoist French vanilla cake mix cup water
3 1 1
3
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PUMPKIN PIES
cup canned pumpkin (not pumpkin pie mix) 1 1 /2 teaspoons pumpkin pie spice 1 2 1 teaspoon vanilla eggs cup frozen (thawed) whipped topping, if desired cup sugar
1
1 1 3
1 2
Heat oven to 375F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
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SLOW COOKER
1 1 3 2 2 1
pound beef stew meat teaspoon beef base large carrots, cut into 1-inch pieces (2 cups) medium stalks celery, cut into 1-inch pieces (1 1 /2 cups) cloves garlic, finely chopped medium onion, coarsely chopped (1 1 /2 cups) teaspoon pepper
1 1 1 2 1 2
can (19 ounces) Progresso cannellini (white kidney) beans, rinsed and drained can (28 ounces) crushed tomatoes in puree, undrained jar (12 ounces) beef gravy teaspoons Italian seasoning teaspoon sugar cups Green giant frozen cut green beans (from 1-pound bag) BEST OF
FALL
1 2
Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 10 to 12 hours.
Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.
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CHICKEN CHILI
2 2 1 1 pounds boneless skinless chicken thighs cans (14 1 /2 ounces each) diced tomatoes with green chilies, undrained can (15 ounces) tomato sauce package (1 ounce) Old El Paso chili seasoning mix 2 cans (15 1 /2 ounces each) hominy or Posole, drained Sour cream, if desired Cilantro, if desired
1 2 3
Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturers directions for layering ingredients and choosing a temperature.
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SKILLET CHICKEN
DIVAN
1 2
BEST OF
Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned. Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170F). Sprinkle with cheese; cover and let stand 5 minutes.
FALL
/8 teaspoon pepper
cup uncooked quick-cooking brown rice cups Green Giant Valley Fresh Steamers frozen broccoli florets, thawed (2 oz)
1 3
1
/4 teaspoon salt
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FETTUCCINE ALFREDO
1 1 2
1
tablespoon butter or margarine lb boneless skinless chicken breasts, cut into 1-inch pieces cups milk
can (4 oz) Green Giant mushroom pieces and stems, drained box Chicken Helper Fettuccine Alfredo cups washed fresh spinach leaves, torn into pieces
1 2
In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white. Stir in milk, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese.
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ENCHILADAS
PREP TIME: 25 minutes TOTAL TIME: 55 minutes
CHEESY CHICKEN
MAKES: 5 servings
1 2
BEST OF
Heat oven to 350F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
FALL
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SEVEN-LAYER
BEAN DIP
2 2 1 1 cups shredded lettuce cups shredded Cheddar or Mexican cheese blend (8 oz) can (2.25 oz) sliced ripe olives, drained (1 /2 cup) medium tomato, diced (3 /4 cup) Tortilla chips, if desired
1 1 1 1 1
can (16 oz) Old El Paso refried beans package (1 oz) Old El Paso taco seasoning mix package (8 oz) cream cheese, softened can (4.5 oz) Old El Paso chopped green chiles cup Old El Paso Thick n Chunky salsa (any variety)
MAKES: 16 servings
1 2
In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
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10