2014 & / OF GENERAL MILLS

MEMBER-EXCLUSIVE COLLECTION | 2014 & / OF GENERAL MILLS

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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
Best
Heat oven to 350F. 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 12 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,
nely chopped
1 package Old El Paso zesty
sour cream seasoning mix
1 container (16 oz.) sour
cream (2 cups)
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2014 & / OF GENERAL MILLS
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 (12
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 cups Progresso chicken
broth (from 32-oz carton)
1 can (10 34 oz.) condensed
cream of chicken soup
Chopped fresh parsley,
if desired
2014 & / OF GENERAL MILLS
PREP TIME: 25 minutes
TOTAL TIME: 3 hour 35 minutes
MAKES: 36 servings
DOUBLED-UP
DESSERT
Praline
Crumb Caramel
Cheesecake Bars
Best
Heat oven to 350F. 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 12 cups mixture for topping. Press remaining mixture in
bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, our,
14 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 tofee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30
minutes. Refrigerate about 2 hours or until chilled. Drizzle
with remaining 14 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
12 cup cold butter or
margarine
12 cup chopped pecans
12 cup tofee bits
FILLING
2 packages (8 oz. each) cream
cheese, softened
12 cup sugar
2 tablespoons Gold Medal
all-purpose our
12 cup caramel topping
1 teaspoon vanilla
1 egg
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2014 & / OF GENERAL MILLS
PREP TIME: 10 minutes
TOTAL TIME: 2 hour 20 minutes
MAKES: 10 servings
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 350F. 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
Best
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2014 & / OF GENERAL MILLS
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
MAKES: 8 servings
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
Best
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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)
2014 & / OF GENERAL MILLS
PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
MAKES: 102 servings
Sausage Cheese Balls
Heat oven to 350F. Lightly grease bottom and sides of
jelly roll pan, 15 12x10 12x2x1 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
Best
3 cups Original Bisquick
mix
1 pound uncooked bulk pork
sausage
4 cups shredded Cheddar
cheese (16 ounces)
cup grated Parmesan
cheese
cup milk
teaspoon dried rosemary
leaves, crushed
1 teaspoons chopped fresh
parsley or 12 teaspoon
parsley akes
Barbecue sauce or chili
sauce, if desired
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2014 & / OF GENERAL MILLS
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
MAKES: 6 servings
OF THE
PAN
Enchilada
Bubble Bake
Best
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 350F. 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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2014 & / OF GENERAL MILLS
PREP TIME: 30 minutes
TOTAL TIME: 1 hour 10 minutes
MAKES: 6 servings
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
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 350F. 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, lled
sides up, on sauce in baking dish. Spoon remaining sauce
over stufed 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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2014 & / OF GENERAL MILLS
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)
14 cup butter or margarine, melted
CHEESECAKE
4 packages (8 oz. each) cream cheese, softened
1 12 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 12 teaspoons ground ginger
1 teaspoon ground cinnamon
14 teaspoon ground nutmeg
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2014 & / OF GENERAL MILLS
Heat oven to 300F. 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 Cheesecake
DIRECTIONS
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 of; 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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2014 & / OF GENERAL MILLS
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)
12 cup water
13 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
ufy white frosting
23 cup (from a 12 oz. jar) caramel topping
14 cup chopped pecans, toasted
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PUMPKIN
PICK
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DIRECTIONS ON PAGE 12
2014 & / OF GENERAL MILLS
Heat oven to 350F (325F 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 Cake
DIRECTIONS
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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