2014 (c) and (tm) / (r) OF GENERAL MILLS MEMBER-EXCLUSIVE COLLECTION 2 014 RUNNER UP Members select tis season's top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category.
2014 (c) and (tm) / (r) OF GENERAL MILLS MEMBER-EXCLUSIVE COLLECTION 2 014 RUNNER UP Members select tis season's top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category.
2014 (c) and (tm) / (r) OF GENERAL MILLS MEMBER-EXCLUSIVE COLLECTION 2 014 RUNNER UP Members select tis season's top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category.
MEMBER-EXCLUSIVE COLLECTION | 2014 & / OF GENERAL MILLS
2 014 RUNNER UP Members select tis seasons top recipes 2 014 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 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. 1 2 3 4 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 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) 1 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. 1 2 2 SKILLET DINNER Best 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 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. 1 2 3 4 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 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 3 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. 1 2 3 4 DOUBLED-UP DESSERT Best 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 5 4 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. 1 2 5 FINGER FOOD Best 3 4 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 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.
1 2 6 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 3 2 014 RUNNER UP Members select tis seasons top recipes 2 014 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: 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. 1 2 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 3 5 4 7 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. 1 2 3 8 OF THE PAN Best 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 4 2014 & / OF GENERAL MILLS PREP TIME: 40 minutes TOTAL TIME: 10 hours 35 minutes MAKES: 16 servings PUMPKIN PICK Layered Pumpkin Cheesecake Best 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 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 9 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. 3 4 5 6 1 2 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. 10 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 11 PUMPKIN PICK Best 2 014 RUNNER UP Members select tis seasons top recipes 2 014 You pick the the best recipes of spring. Vote now for one delicious dish per category. 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. 1 4 2 5 3 6 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. 12