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MEMBER-EXCLUSIVE COLLECTION | 2015 & / OF GENERAL MILLS

2015 & / OF GENERAL MILLS

Best

SURPRISINGLY
SLOW-COOKER

1 pounds boneless skinless


chicken thighs
1 tablespoon instant
chopped onion
1 dried bay leaf
teaspoon pepper
1 jar (18 oz) chicken gravy

WINNER

2015

Slow-Cooker
Upside-Down
Chicken Pot Pie
PREP TIME: 10 minutes
TOTAL TIME: 10 hours 25 minutes
MAKES: 8 servings

2015 & / OF GENERAL MILLS

2 medium celery stalks, cut


into -inch slices
2 cups Original Bisquick
mix
2/3 cup milk
1 bag (12 oz) Green Giant
Steamers frozen mixed
vegetables

Place chicken in 3 1/2- to 4-quart slow cooker. Top with


onion, bay leaf, pepper and gravy. Place celery on gravy.

Cover and cook on Low heat setting 8 to 10 hours.

About 30 minutes before serving, make and bake 8 biscuits


using Bisquick mix and milk as directed on package.

Meanwhile, gently stir frozen vegetables into chicken


mixture. Increase heat setting to High. Cover and cook 15
minutes. Remove bay leaf.

For each serving, split biscuit and place in soup bowl or tart
pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
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.

Best

SURPRISINGLY
SLOW-COOKER

1 lb lean (at least 80%) ground


beef
1 small onion, chopped
(about 1/3 cup)
1 clove garlic, finally chopped
1 can (10 oz) condensed
cream of mushroom soup
1 can (4.5 oz) Old El Paso
chopped green chiles

RUNNER UP

2015

Slow-Cooker
Layered Enchilada
Dinner
PREP TIME: 30 minutes
TOTAL TIME: 5 hours
MAKES: 6 servings

2015 & / OF GENERAL MILLS

1 can (10 oz) Old El Paso


enchilada sauce
10 corn tortillas each (6 inch)
3 cups shredded Monterey
Jack cheese (12 oz)
Paprika

Chopped fresh cilantro

In 10-inch skillet, cook ground beef, onion and garlic


over medium-high heat, stirring frequently, until beef is
thoroughly cooked; drain. Stir in soup and chiles.

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread


about 1/4 cup of the enchilada sauce in bottom of slow cooker.
Place 4 corn tortillas over sauce, overlapping and breaking
in half as necessary to make an even layer. Top with 1/3 of
beef mixture, spreading evenly. Drizzle with about 1/4 cup
enchilada sauce. Sprinkle with 1 cup of the cheese.

Repeat layering twice, using 3 corn tortillas and half of


remaining beef mixture, enchilada sauce and cheese in each
layer. Sprinkle paprika over top.

Cover; cook on Low heat setting 4 hours 30 minutes to 5


hours 30 minutes.

Let stand about 5 minutes before serving. Sprinkle individual


servings with cilantro.

Best

LASAGNAS

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 box (9 oz) Green Giant frozen spinach, thawed,
drained and squeezed dry
2 teaspoons dried basil leaves or Italian seasoning
1 egg

WINNER

2015

Make-Ahead Meat
Lovers Lasagna
Roll-Ups

SAUCE AND CHEESE (FOR BAKING ROLL-UPS)


3 cups tomato pasta sauce
2 cups shredded mozzarella cheese (8oz)

PREP TIME: 30 minutes


TOTAL TIME: 1 hour 20 minutes
MAKES: 16 servings

DIRECTIONS ON PAGE 4

2015 & / OF GENERAL MILLS

Make-Ahead Meat Lovers Lasagna Roll-Ups


DIRECTIONS

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


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

Place frozen rolls in airtight freezer container; label. Freeze


up to 3 months.

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


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.

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


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.

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.

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.

2015 & / OF GENERAL MILLS

Best

LASAGNAS

1
1
1
3
1

RUNNER UP

2015

Italian Sausage
Lasagna

lb bulk Italian pork sausage


medium onion, chopped (1/2 cup)
clove garlic, crushed
tablespoons chopped fresh parsley
tablespoon chopped fresh basil leaves or 1 teaspoon
dried basil leaves
1 teaspoon sugar
2 cups Muir Glen organic diced tomatoes (from
28-oz can), undrained
1 can (15 oz) Muir Glen organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage
cheese (2 cups)
cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves
or 1 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
cup grated Parmesan cheese

PREP TIME: 1 hour 10 minutes


TOTAL TIME: 2 hours 10 minutes
MAKES: 8 servings

DIRECTIONS ON PAGE 6

2015 & / OF GENERAL MILLS

Italian Sausage Lasagna


DIRECTIONS

In 10-inch skillet, cook sausage, onion and garlic over


medium heat, stirring occasionally, until sausage is no longer
pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes


and tomato sauce. Heat to boiling, stirring occasionally.
Reduce heat to low; simmer uncovered about 45 minutes or
until slightly thickened.

Heat oven to 350F. Cook and drain noodles as directed on


package.

In medium bowl, mix ricotta cheese, 1/4 cup Parmesan


cheese, remaining 1 tablespoon parsley and the oregano.

2015 & / OF GENERAL MILLS

Spread 1 cup of the sauce mixture in ungreased 13x9-inch


(3-quart) glass baking dish. Top with 4 noodles. Spread
1 cup of the cheese mixture over noodles; spread with
1 cup of the sauce mixture. Sprinkle with 2/3 cup of the
mozzarella cheese. Repeat with 4 noodles, the remaining
cheese mixture, 1 cup of the sauce mixture and 2/3 cup of
the mozzarella cheese. Top with remaining noodles and
sauce mixture. Sprinkle with remaining mozzarella cheese
and 1/4 cup Parmesan cheese.

Cover; bake 30 minutes. Uncover; bake about 15 minutes


longer or until hot and bubbly. Let stand 15 minutes before
cutting.

Best

CARAMEL
DESSERTS

1 cups Original Bisquick


mix
2/3 cup granulated sugar
cup milk
2 medium cooking apples,
peeled and sliced (2 cups)
1 tablespoon lemon juice

WINNER

2015

Caramel Apple
Dessert
PREP TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
MAKES: 6 servings

2015 & / OF GENERAL MILLS

cup packed brown sugar


teaspoon ground
cinnamon
1 cup boiling water

Sweetened whipped cream
or ice cream, if desired

Heat oven to 350F. Mix Bisquick and granulated


sugar in medium bowl. Stir in milk until blended.

Pour into ungreased square pan, 9x9x2 inches. Top


with apples; sprinkle with lemon juice. Mix brown
sugar and cinnamon; sprinkle over apples. Pour
boiling water over apples.

Bake 50 to 60 minutes or until toothpick inserted in


center comes out clean. Serve warm with whipped
cream.

Best

CARAMEL
DESSERTS

COOKIE BASE
1 pouch (1 lb 1.5 oz) Betty
Crocker sugar cookie mix
cup butter or margarine,
softened
1 egg
15 miniature chocolatecovered peanut butter cup
candies, coarsely chopped

FILLING
36 caramels (from 14-oz bag),
unwrapped
1 can (14 oz) sweetened
condensed milk (not
evaporated)
cup creamy peanut butter
cup peanuts

TOPPING
1 container (1 lb) Betty Crocker Rich & Creamy milk chocolate
frosting
cup peanuts, chopped

RUNNER UP

2015

Caramel-Peanut
Butter Bars

PREP TIME: 50 minutes


TOTAL TIME: 4 hours 50 minutes
MAKES: 36 servings

Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with
cooking spray. In large bowl, stir cookie mix, butter and egg until
soft dough forms. Stir in candies. Press dough in bottom of pan.
Bake 18 to 20 minutes or until light golden brown.

Meanwhile, in 2-quart saucepan, heat caramels and milk over


medium heat, stirring constantly, until caramels are melted. Stir in
peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently.
Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie
base. Cool completely, about 2 hours.

Spread frosting evenly over filling. Sprinkle with chopped peanuts.


Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4
rows. Store covered in refrigerator.

2015 & / OF GENERAL MILLS

Best

SWEET TREATS
FOR SHARING

1 cup Gold Medal


all-purpose flour
cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
teaspoon salt
cup milk
2 tablespoons vegetable oil

WINNER

2015

Hot Fudge
Sundae Cake
PREP TIME: 20 minutes
TOTAL TIME: 60 minutes
MAKES: 9 servings

2015 & / OF GENERAL MILLS

1 teaspoon vanilla
1 cup chopped nuts, if
desired
1 cup packed brown sugar
cup baking cocoa
1 cups very hot water

Ice cream, if desired

Heat oven to 350F.

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking


powder and salt in ungreased square pan, 9x9x2 inches.
Mix in milk, oil and vanilla with fork until smooth. Stir in
nuts. Spread in pan.

Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour
water over batter.

Bake about 40 minutes or until top is dry.

Spoon warm cake into dessert dishes. Top with ice cream.
Spoon sauce from pan onto each serving.

Best

SWEET TREATS
FOR SHARING

1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium


brownie mix

Water, vegetable oil and egg called for on brownie mix box
36 caramels, unwrapped (from 14 oz bag)
2 tablespoons whipping cream
1/3 cup chopped pecans

RUNNER UP

2015

Caramel-Drizzled
Brownie Hearts
PREP TIME: 20 minutes
TOTAL TIME: 2 hours 55 minutes
MAKES: 8 servings

2015 & / OF GENERAL MILLS

Heat oven to 350F (325F for dark or nonstick pan).


Line bottom and sides of 9-inch square pan with foil.
Grease bottom only of foil with shortening or cooking
spray. Make and bake brownie mix as directed on box.
Cool completely, about 1 1/2 hours.

Using foil to lift, remove brownie from pan. Remove


foil. With deep 3-inch heart-shaped cookie cutter, cut
8 brownies.

In medium microwavable bowl, microwave caramels


and whipping cream uncovered on High 1 to 2
minutes, stirring every minute, until caramels are
melted.

Arrange brownies on serving plate. Drizzle caramel


mixture over brownies. Sprinkle with pecans.

10

Best

CHEESY
BAKES

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

WINNER

2015

Enchilada
Bubble Bake
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
MAKES: 6 servings

2015 & / OF GENERAL MILLS

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.

11

Best

CHEESY
BAKES

3
2

1
2

RUNNER UP

2015

Macaroni and
Cheesy Chicken
Baked Casserole

cups uncooked elbow macaroni


tablespoons olive oil
Salt and pepper
lb uncooked chicken, finely chopped
bags (11 oz each) Green Giant Steamers frozen healthy
colors market blend vegetables
3 tablespoons butter
3 tablespoons Gold Medal all-purpose flour
2 cups milk
1 teaspoons onion salt
3 cups shredded Cheddar cheese (12 oz)
1 can (10 oz) condensed cream of chicken soup
1 cups Progresso panko crispy bread crumbs
cup butter, melted
teaspoon garlic salt
teaspoon pepper

PREP TIME: 20 minutes


TOTAL TIME: 50 minutes
MAKES: 8 servings

DIRECTIONS ON PAGE 13

2015 & / OF GENERAL MILLS

12

Macaroni and Cheesy Chicken Baked Casserole


DIRECTIONS

Heat oven to 375F. Cook and drain macaroni as directed on


package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high


heat. Sprinkle salt and pepper over chicken; add to skillet.
Cook chicken, stirring frequently, until golden brown and no
longer pink in center.

Sprinkle remaining 1 cup Cheddar cheese over top. In


small bowl, place bread crumbs. Pour melted butter over
crumbs. Add garlic salt and pepper; stir until crumbs are
coated with butter.

Bake 30 minutes or until mixture is bubbly and bread


crumbs are browned.

Sprinkle cooked chicken evenly over top of cooked macaroni


in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons butter over medium


heat. With whisk, scrape any browned bits from bottom of
skillet into butter. Stir in flour with whisk until paste forms.
Gradually stir in milk, beating with whisk. Stir in onion salt, 2
cups of the cheese and the soup until mixture is smooth and
well combined. Pour cheese mixture over vegetables in dish.

2015 & / OF GENERAL MILLS

13

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