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BestofBetty 2010-3
BestofBetty 2010-3
• 2010 •
CONTENTS
Best Breakfast
1 Slice cream cheese lengthwise into four pieces. Place 4 For each pancake, pour slightly less than 1/3 cup batter onto
on ungreased cookie sheet; cover and freeze 8 hours or hot griddle. Cook until edges are dry. Turn; cook other sides
overnight. until golden brown.
2 Brush griddle or skillet with vegetable oil, or spray with 5 In small bowl, mix strawberries and syrup; top pancakes with
cooking spray; heat griddle to 375°F or heat skillet over strawberry mixture.
medium heat.
Best Starter
¼ cup butter or margarine, melted
2 tablespoons Dijon mustard
¾ cup Progresso® dry bread crumbs
(any flavor)
¼ cup grated Parmesan cheese
6 boneless skinless chicken breast
halves (1¾ pounds)
white cake mix crystals In medium bowl, beat frosting ingredients with electric
1 ¼ cups champagne Edible pink pearls mixer on medium speed until smooth. Frost cupcakes.
/3 cup vegetable oil
1
Sprinkle with pink sugar and pearls.
3 egg whites
4 to 5 drops red food coloring
FROSTING
½ cup butter or margarine, softened
4 cups powdered sugar
¼ cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
2 In same large bowl, beat reserved cake mix, the cream cheese,
sugar, pudding and sour cream on medium speed until smooth
and creamy. Beat in eggs, one at a time, until mixed. Pour over
crust. Best Ooh la la!
3 Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are CRUST FILLING
set but center of cheesecake jiggles slightly when moved. Turn 1 box Betty Crocker ® SuperMoist® 2 packages (8 oz each)
yellow cake mix cream cheese, softened
oven off; open oven door at least 4 inches. Leave cheesecake in
/3 cup vegetable oil
1
¾ cup sugar
oven 30 minutes longer. 1 egg 3 containers (3.5 oz each)
1 teaspoon grated lemon peel lemon pudding from
4 Remove cheesecake from oven; place on cooling rack. Without 4-pack container
½ cup sour cream
releasing side of pan, run knife around edge of pan to loosen
3 eggs
cheesecake. Cool in pan on cooling rack 30 minutes. Cover 2 cups frozen (thawed)
loosely; refrigerate 4 hours or overnight. Remove side of pan whipped topping
before serving. Pipe or spoon whipped topping around outside
edge of cheesecake. Store in refrigerator.
1 eat oven to 350°F (or 325°F for dark or nonstick pans). Place
H duty foil. With sharp knife, cut 18 “stars” in foil, 3 inches
paper baking cup in each of 18 regular-size muffin cups; apart, by making slits about 1 inch long.
place mini paper baking cup in each of 18 mini muffin cups.
Make cake mix as directed on box, using water, oil and eggs.
Spoon evenly into regular and mini muffin cups.
4 lace about 2 teaspoons candies in each ice cream cone.
P
Remove paper cups from cupcakes. For each cone, frost top
of 1 regular cupcake with frosting; turn upside down onto
2 Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 a cone. Frost bottom (now the top) of cupcake. Place mini
to 22 minutes, or until toothpick inserted in center comes out cupcake upside down on frosted regular cupcake; frost side
clean. Remove from pans to cooling racks. Cool completely, of regular cupcake and entire mini cupcakes completely (it’s
about 30 minutes. easiest to frost from the cone toward the top). Sprinkle with
candy decors. Push cone through foil opening in cone holder;
3 I f ice cream cone holder is unavailable, make a holder for the the foil will keep it upright.
cones by tightly covering the tops of 2 empty square or
rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-
3 Brush grill rack with vegetable oil. Heat coals or gas grill
for direct heat. Remove chicken from marinade; discard
marinade. Thread each chicken tender on a skewer.
1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark
or nonstick pan). Spray bottom only of 13x9-inch pan with baking
spray with flour.
thicken). Pour over cake; spread evenly over surface, working GARNISH (if desired)
KEY LIME FILLING
back and forth to fill holes. (Some filling should remain on top of Fresh strawberries
1 can (14 oz) sweetened condensed
cake.) Refrigerate 1 hour. milk (not evaporated) Key lime slices
¾ cup whipping cream Lemon leaves
5 Spread frosting over cake; sprinkle with lime peel. Garnish with ½ cup Key lime juice or regular
lime juice
strawberries, lime slices and lemon leaves. Store loosely covered
1 teaspoon grated lime peel
in refrigerator. 4 drops yellow food color
1 drop green food color
1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, water
and egg until soft dough forms. Stir in 1 cup pecans. Press
dough in bottom and up sides of ungreased 9-inch tart pan with
removable bottom.
let stand at room temperature 10 minutes before cutting. Store 1 tablespoon water ¼ cup chopped pecans
covered in refrigerator. 1 egg
1 cup chopped pecans
FILLING
40 caramels, unwrapped
/3 cup whipping cream
1
Crisp
/3 cup maple-flavored syrup
2
Prep Time: 25 minutes
¼ cup Gold Medal® all-purpose flour
Total Time: 1 hr 20 min
1 teaspoon ground cinnamon
8 large baking apples (about 5 1/2 Makes: 12 servings
lb), peeled, cut into 1/2-inch slices
(about 12 cups)
½ cup cold butter or margarine, cut
into pieces
1 pouch (1 lb 1.5 oz) Betty Crocker ®
oatmeal cookie mix
¾ cup chopped pecans
1 Heat oven to 375°F. looks like coarse crumbs. Stir in pecans. Crumble mixture
over apples in baking dish.
2 In large bowl, stir together syrup, flour and cinnamon until
blended. Add apples; toss until evenly coated. Spread in 4 Bake 30 minutes. Very loosely cover with foil; bake 10 to 15
ungreased 13x9-inch (3-quart) glass baking dish. minutes longer or until apples are tender.
Best of Buffalo
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish 4 In small bowl, stir together crumbs and butter. Sprinkle in
with cooking spray. baking dish.
2 In medium bowl, stir together chicken strips and wing sauce. 5 Cover with foil. Bake 30 minutes; uncover and bake 20 to
25 minutes longer or until potatoes are tender and juice of
3 In large bowl, stir together potatoes, dressing, cheese and chicken is no longer pink when centers of thickest pieces
soup. Spoon into baking dish. Place chicken strips in single are cut. Sprinkle with green onions.
layer over potato mixture.
Nachos
1 loaf (16 oz) Mexican prepared cheese product Prep Time: 15 minutes
with jalapeño peppers, cut into cubes
¾ cup Old El Paso® Thick ‘n Chunky salsa Total Time: 3 hrs
1 can (15 oz) Progresso black beans, drained,
®
Makes: 24 servings
rinsed
1 package (9 oz) frozen cooked chicken breast
strips, thawed, cubed
1 container (8 oz) sour cream
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, sliced (3 tablespoons)
Large tortilla chips
Enchiladas
Prep Time: 25 minutes Total Time: 1 hr 10 min Makes: 8 enchiladas
spinach 1 can (10 oz) Old El Paso® enchilada Spray sheet of foil with cooking spray; cover
1 can (4.5 oz) Old El Paso chopped
® sauce baking dish with foil. Bake 40 to 45 minutes or
green chiles, undrained 1 package (11.5 oz) Old El Paso® flour until thoroughly heated.
½ teaspoon ground cumin tortillas (8 tortillas)
½ teaspoon garlic-pepper blend ½ cup Old El Paso® Thick ‘n Chunky
salsa
1 Cook sausage and onion in 10-inch skillet over medium one-fourth of the sausage mixture. Top with remaining 5
heat 6 to 8 minutes, stirring occasionally, until sausage is noodles and remaining sausage mixture.
no longer pink; drain. Stir in tomato sauce, basil and salt.
4 Cover and cook on Low heat setting 4 to 6 hours or until
2 Mix 1 cup of the mozzarella cheese and the ricotta and noodles are tender.
Parmesan cheeses. (Refrigerate remaining mozzarella
cheese while lasagna cooks.) 5 Sprinkle top of lasagna with remaining 1 cup mozzarella
cheese. Cover and let stand about 10 minutes or until
3 Spoon one-fourth of the sausage mixture into 6-quart slow cheese is melted. Cut into pieces.
cooker; top with 5 noodles, broken into pieces to fit. Spread
with half of the cheese mixture and one-fourth of the sausage
mixture. Top with 5 noodles, remaining cheese mixture and
Balls
3 cups Original Bisquick ® mix
1 pound 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 ½
teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
Muddy Buddies ®
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In
3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both
pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir
with fork until smooth. Stir in corn.
2 Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions.
Top with remaining potatoes; sprinkle with remaining cheese and onions.
Pillows
Prep Time: 45 minutes Total Time: 1 hr 5 min Makes: 2 dozen cookies