MEMBER-EXCLUSIVE COLLECTION | 2015 & / OF GENERAL MILLS

2015 & / OF GENERAL MILLS

Best

CUPCAKE

1 box Betty Crocker

SuperMoist devil's food
cake mix

11/2 containers Betty Crocker

Whipped fluffy white
frosting

1/2 cup miniature semisweet

chocolate chips

water, vegetable oil and

eggs called for on cake mix
box

1 Heat oven to 350F (325F for dark or nonstick pans). Make

and bake cake mix as directed on box for 24 cupcakes.
Cool 10 minutes; remove from pan to cooling racks. Cool
completely, about 30 minutes.

2 Spoon frosting into corner of resealable heavy-duty food-

WINNER

2015

Dreamy CreamFilled Cupcakes

PREP TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
MAKES: 24 servings

2015 & / OF GENERAL MILLS

storage plastic bag. Cut about 1/4 inch off corner of bag. Gently
push cut corner of bag into center of cupcake. Squeeze about
2 teaspoons frosting into center of each cupcake for filling,
being careful not to split cupcake. Frost tops of cupcakes
with remaining frosting.

3 Sprinkle chocolate chips on top of each cupcake. Store

loosely covered.

Best

CUPCAKE

CUPCAKES
1 box Betty Crocker
SuperMoist devils food
cake mix

GARNISH
1/2 cup toasted chopped
pecans
1/2 cup crushed pretzels

water, oil and eggs called for

on cake mix box

SALTED CARAMEL
CHEESECAKE FILLING
1 package (8 oz) cream
cheese, softened

SALTED CARAMEL GLAZE

3 tablespoons caramel
topping

additional kosher salt, if

desired

1/2 cup dulce de leche

(caramelized sweetened
condensed milk) (from
13.4-oz can)

RUNNER UP

2015

Sky-High Salted
Caramel Chocolate
Cupcakes

1/8 teaspoon kosher salt

SALTED CARAMEL
BUTTERCREAM
11/2 cups butter, softened
6 cups powdered sugar

PREP TIME: 45 minutes

TOTAL TIME: 1 hour 30 minutes
MAKES: 24 servings

2 teaspoons vanilla
10 caramels, unwrapped
1-3 tablespoons milk
1/4 teaspoon kosher salt

2015 & / OF GENERAL MILLS

DIRECTIONS ON PAGE 3

Sky-High Salted Caramel

Chocolate Cupcakes
DIRECTIONS

1 Heat oven to 375F. Place paper baking cup in each of 24

regular-size muffin cups. Make cupcakes as directed on box;

cool completely on cooling rack, about 30 minutes.

2 Meanwhile, in medium bowl, beat Salted Caramel

Cheesecake Filling ingredients with electric mixer on
medium speed just until smooth and well combined. Using
melon baller, scoop out center of each cupcake about 1 inch
deep. Fill each cupcake with 1 tablespoon filling.

4 In small bowl, mix chopped pecans and crushed pretzels.

Place buttercream in large decorating bag fitted with large

open star tip. Frost 1 cupcake at a time with buttercream,
then roll immediately in pecan mixture. Repeat with
remaining cupcakes, frosting and rolling in pecan mixture.

5 Drizzle cupcakes with caramel topping. Sprinkle with

additional kosher salt. Refrigerate until ready to serve. Serve
with ice cream, if desired.

3 To make Salted Caramel Buttercream: In large bowl, beat

butter with electric mixer on low speed until smooth.
Gradually add powdered sugar, 1 cup at a time, beating until
combined; beat in vanilla. In large microwavable bowl,
microwave caramels and 1 tablespoon of the milk uncovered
on High about 1 minute or until caramels are melted; stir
until smooth. Stir caramel mixture and kosher salt into
buttercream mixture until combined, adding remaining milk
until smooth and spreadable.

2015 & / OF GENERAL MILLS

Best

FRUIT-FILLED
DESSERT

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

tablespoon grated lemon

peel

teaspoon baking powder

cup butter or margarine (1

stick), softened

1/2 teaspoon salt

FILLING
4 eggs, slightly beaten
11/2 cups granulated sugar
1/4 cup Gold Medal allpurpose flour

WINNER

2015

Sunny
Lemon Bars
PREP TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
MAKES: 36 servings

1/4 cup fresh lemon juice (1

large lemon)
TOPPING
2 tablespoons powdered
sugar

1 Heat oven to 350F. In large bowl, beat crust ingredients

with electric mixer on low speed until crumbly. In bottom of

ungreased 13x9-inch pan, press mixture evenly. Bake about
20 minutes or until light golden brown. Cool 10 minutes.

2 Meanwhile, in same large bowl, stir together filling

ingredients except lemon juice. Stir in lemon juice. Pour
mixture over warm crust.

3 Bake 25 to 30 minutes longer or until top is light golden

brown. Cool completely, about 1 hour. Sprinkle with
powdered sugar. For bars, cut into 6 rows by 6 rows.

2015 & / OF GENERAL MILLS

Best

FRUIT-FILLED
DESSERT

2 cups Original Bisquick

mix
2 tablespoons sugar
1/4 cup firm butter or
margarine
1

13/4 cups milk

2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded
coconut

package (4-serving size)

vanilla instant pudding
and pie filling mix

1 Heat oven to 375F. Mix Bisquick mix and sugar in medium

RUNNER UP

2015

Banana-Coconut
Cream Dessert
PREP TIME: 15 minutes
TOTAL TIME: 2 hours
MAKES: 16 servings

2015 & / OF GENERAL MILLS

bowl. Cut in butter, using pastry blender or crisscrossing 2

knives, until crumbly. Press in bottom of ungreased square
pan, 9x9x2 inches.

2 Bake about 15 minutes or until light brown. Cool completely,

about 30 minutes.

3 Make pudding mix as directed on package for pudding,

using 1 3/4 cups milk; spread over crust. Top with banana
slices. Spread whipped cream over top. Sprinkle with
coconut. Cover and refrigerate at least 1 hour but no longer
than 24 hours.

Best

TACO TWIST

lb lean (at least 80%) ground

beef

medium green bell pepper,

chopped (3/4 cup)

can (16 oz) Old El Paso

refried beans

4 medium green onions,

sliced (1/4 cup)

jar (16 oz) Old El Paso

Thick 'n Chunky salsa

2 medium tomatoes,
chopped (11/2 cups)

package (1 oz) Old El Paso

40% less-sodium taco
seasoning mix

2 cups coarsely broken tortilla

chips

WINNER

2015

cup shredded Cheddar or

Monterey Jack cheese (4 oz)

cup sliced ripe olives

1

cup shredded lettuce

Beef and Bean

Taco Casserole

1 Heat oven to 350F. In 12-inch skillet, cook beef over

PREP TIME: 20 minutes

TOTAL TIME: 50 minutes
MAKES: 5 servings

2 In ungreased 2-quart casserole, place 2 cups of the broken

medium-high heat 5 to 7 minutes, stirring occasionally, until

thoroughly cooked; drain. Stir in refried beans, salsa and
taco seasoning mix. Reduce heat to medium. Heat to boiling,
stirring occasionally.
tortilla chips. Top evenly with beef mixture. Sprinkle with bell
pepper, onions, 1 cup of the tomato, the cheese and olives.

3 Bake uncovered 20 to 30 minutes or until hot and bubbly

and cheese is melted. Top baked casserole with lettuce,
remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

2015 & / OF GENERAL MILLS

Best

TACO TWIST

6 Old El Paso flour tortillas

for burritos (8 inch; from 11
oz package)
1

cup shredded cooked

chicken breast

cup Old El Paso Thick n

Chunky salsa

cup shredded Cheddar

cheese (2 oz)

Shredded lettuce, if desired

Sour cream, if desired

Additional Old El Paso

Thick n Chunky salsa, if
desired

1 Heat oven to 350F. Spray 12 regular-size muffin cups with

cooking spray.

2 Using 4-inch round cookie cutter, cut 2 rounds from each

RUNNER UP

2015

Muffin Tin
Chicken Tacos
PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
MAKES: 12 servings

tortilla. Place rounds on microwavable plate; microwave on

High 15 seconds to soften. Place each in muffin cup, using
bottom of small juice glass to press into each cup.

3 In medium bowl, toss chicken with 1 cup salsa. Place 1

teaspoon cheese in bottom of each tortilla-lined cup; add 1

heaping tablespoon chicken mixture to each. Top each with
another teaspoon of cheese.

4 Bake 18 to 20 minutes or until cheese is melted and tortillas

are crisp.

5 To serve, top each with lettuce, sour cream and additional

salsa or your favorite taco toppings.

2015 & / OF GENERAL MILLS

Best

SPRING APPS

2 cups chopped cooked

chicken

2 flour tortillas (10 inches in

diameter)

3 medium green onions,

chopped (3 tablespoons)

6 leaves Bibb lettuce

cup chopped walnuts

cup finely chopped

strawberries

cup creamy poppy seed

dressing
cup cream cheese spread
(from 8 oz container)

1 Mix chicken, onions and walnuts in food processor bowl.

WINNER

2015

Chicken Salad
Roll-Ups
PREP TIME: 35 minutes
TOTAL TIME: 1 hour 35 minutes
MAKES: 24 servings

Cover and process by using quick on-and-off motions until

finely chopped. Add 1/3 cup of the poppy seed dressing;
process only until mixed. Mix remaining dressing and the
cream cheese spread in small bowl with spoon until smooth.

2 Spread cream cheese mixture evenly over entire surface of

tortillas. Remove white rib from lettuce leaves. Press lettuce

into cream cheese, tearing to fit and leaving top 2 inches of
tortillas uncovered. Spread chicken mixture over lettuce.
Sprinkle strawberries over chicken.

3 Firmly roll up tortillas, beginning at bottom. Wrap each roll

in plastic wrap. Refrigerate at least 1 hour. Trim ends of each

roll. Cut rolls into 1/2- to 3/4-inch slices.

2015 & / OF GENERAL MILLS

Best

SPRING APPS

box (9 oz) frozen spinach, thawed, squeezed to drain

cup Original Bisquick mix

2 cups shredded mozzarella cheese (8 oz)

1 egg
2 teaspoons Italian seasoning
1

teaspoon garlic salt

cup tomato pasta sauce, if desired

1 Heat oven to 400F. Spray cookie sheet with cooking spray.

RUNNER UP

2015

Spinach-Cheese
Balls

In large bowl, mix all ingredients, except pasta sauce. Shape

mixture into 1-inch balls; place on cookie sheet.

2 Bake 10 to 15 minutes or until golden brown. Immediately

remove from pan. Serve with pasta sauce.

PREP TIME: 10 minutes

TOTAL TIME: 25 minutes
MAKES: 30 servings

2015 & / OF GENERAL MILLS

Best

OF PINTEREST

ROLL-UPS (TO MAKE AHEAD

AND FREEZE)
16 uncooked lasagna noodles
1

lb lean (at least 80%) ground

beef

lb bulk pork sausage

cup chopped onion
1 cups tomato pasta sauce
2 containers (15 oz each)
ricotta cheese
1

WINNER

2015

2 teaspoons dried basil leaves

or Italian seasoning
1 egg
SAUCE AND CHEESE (FOR
BAKING ROLL-UPS)
3 cups tomato pasta sauce
2 cups shredded mozzarella
cheese (8 oz)

box (9 oz) Green Giant

frozen spinach, thawed,
drained and squeezed dry

Make-Ahead
Meat-Lovers' Lasagna
Roll-Ups
PREP TIME: 30 minutes
TOTAL TIME: 1 hour 20 minutes
MAKES: 16 servings
DIRECTIONS ON PAGE 11

2015 & / OF GENERAL MILLS

10

Make-Ahead Meat-Lovers'
Lasagna Roll-Ups
DIRECTIONS

1 In 5-quart Dutch oven, cook lasagna noodles as directed on

4 Place frozen rolls in airtight freezer container; label. Freeze

2 Meanwhile, in 12-inch skillet, cook beef, sausage and onion

5 To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart)

package. Drain; rinse with hot water. Drain well.

over medium-high heat, stirring frequently, until meat is no

longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat
to low; simmer uncovered 10 minutes, stirring occasionally.
Remove from heat.

3 In small bowl, mix ricotta cheese, spinach, basil and egg.

Spread about 3 tablespoons ricotta mixture over each cooked
lasagna noodle to within 1 inch of one short end. Spoon
about 1/4 cup meat mixture over ricotta mixture on each. Roll
up firmly toward unfilled end. Line 15x10x1-inch pan with
foil. Place roll-ups, seam side down, on pan; cover loosely
with foil. Freeze about 30 minutes or until firm.

2015 & / OF GENERAL MILLS

up to 3 months.

glass baking dishes with cooking spray. Remove roll-ups

from freezer bag; place 8 in each baking dish. Cover with
foil; thaw in refrigerator at least 8 hours but no longer than 24
hours.

6 Heat oven to 350F. Pour 1 1/2 cups pasta sauce over and

around roll-ups in each baking dish. Cover tightly with foil;

bake 30 to 40 minutes or until hot and bubbly. Sprinkle each
baking dish with 1 cup mozzarella cheese; bake uncovered
3 to 5 minutes longer or until cheese is melted. Let stand 5
minutes before serving.

11

Best

OF PINTEREST

package (7 oz) spaghetti

8 slices bacon, cut into 1/2-inch pieces

1

medium onion, chopped (1/2 cup)

garlic clove, finely chopped

2 cups cut-up cooked chicken

cup grated Parmesan cheese
cup whipping (heavy) cream

1 Cook and drain spaghetti as directed on package.

RUNNER UP

2015

Chicken
Carbonara Deluxe
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings

2015 & / OF GENERAL MILLS

2 While spaghetti is cooking, cook bacon in 3-quart saucepan

over low heat 8 to 10 minutes, stirring frequently, until crisp.

Remove bacon from saucepan with slotted spoon; drain.
Drain fat from saucepan, reserving 1 tablespoon in saucepan.

3 Cook onion and garlic in bacon fat over medium heat about

3 minutes, stirring frequently, until onion is tender. Stir

in spaghetti, chicken, cheese and whipping cream. Cook,
stirring occasionally, until heated through. Toss with bacon.

12