Best of

SUMMER
2013

PAGE 1 PAGE 4

MEMBER-EXCLUSIVE COLLECTION
GUILTY PLEASURE
2/3 cup packed brown sugar
1/2 cup butter
1/4 cup granulated sugar
1 can (16.3 oz
Pillsbury®Grands!®
Homestyle refrigerated
buttermilk biscuits
3/4 cup pecan halves
PREP TIME: 20 MINUTES
TOTAL TIME: 2 HOUR 15 MINUTES
MAKES: 12 SERVINGS
MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS
Winner
2 tablespoons whipping
cream
1/3 cup milk chocolate chips
2 bars (2.05 oz each) milk
chocolate-covered nougat
and caramel candy,
cut into 1/2-inch pieces
Best of
SUMMER
2013 SLOW COOKER TURTLE
MONKEY BREAD
SEE DIRECTIONS ON NEXT PAGE
1
GUILTY PLEASURE
Winner
1 Spray 4 1/2- to 5-quart slow cooker with cooking spray.
In 2-cup microwavable measuring cup, mix brown
sugar and butter; microwave uncovered on High 1 to
2 minutes, stirring every 30 seconds, until mixture is
boiling and smooth.
4 Carefully remove cover so condensation does not drip
onto bread. Cover opening with paper towels; return
cover to cooker. Let stand 10 minutes. Run a knife
around edge of cooker; turn bread upside down onto
heatproof serving plate.

2 In large resealable food-storage plastic bag, place 5 In 1-quart saucepan, heat cream over medium heat just
granulated sugar. Separate dough into 8 biscuits; cut to boiling. Remove from heat. Stir in chocolate chips
each into fourths. Add a few of the biscuit pieces at a until melted and smooth. Drizzle over monkey bread.
time to bag; shake to coat. Sprinkle 1/4 cup of the pecans Serve warm.
in slow cooker; top with half of the biscuit mixture. Pour
one-third of the butter mixture over biscuits in cooker.
Repeat with 1/4 cup pecans and remaining biscuit
mixture. Pour remaining butter mixture over biscuits,
and sprinkle with remaining 1/4 cup pecans.

3 Cover; cook on High heat setting 1 1/2 to 2 hours or until

knife inserted in center comes out clean and biscuits are
no longer doughy in center. Tops of biscuits will be moist
and may appear unbaked. Turn off cooker.

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 2

 GUILTY PLEASURE
Runner Up
1 pouch Betty Crocker®
chocolate chip cookie
mix
1/3 cup butter, softened
2 tablespoons water
1/2 cup hot fudge topping
1 quart (4 cups) cookie dough ice
cream, slightly softened

PREP TIME: 20 minutes TOTAL TIME: 2 hours 22 minutes

MAKES: 8 servings

CHOCOLATE CHIP COOKIE

ICE CREAM PIE

1 Blend cookie mix, butter and water; reserve 1/2 cup
dough. Press remaining dough into greased and floured
9-inch pie plate. Bake at 350°F for 14 to 16 minutes or
until golden brown on edge. Cool on cooling rack 10
minutes.
3 Spoon about 1/4 cup fudge topping onto bottom crust.
Spoon ice cream into crust. Freeze at least 2 hours.
Place cookies on pie by pressing them in at an angle.
Microwave remaining 1/4 cup fudge topping uncovered
30 seconds on High; drizzle over pie.

2 Roll reserved dough into 16-1/2-inch balls and place on

ungreased cookie sheet; press slightly to flatten. Bake at
350°F 6 to 8 minutes or until set.

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 IN BERRIES
Winner
CAKE
2 3/4 cups Gold Medal®
all-purpose flour
2 1/2 teaspoons baking
powder
1 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 eggs
1 1/4 cups milk
FROSTING
1 1/2 cups butter, softened
4 cups powdered sugar
3 tablespoons milk
2 tablespoons fresh
lemon juice
3 cups fresh blueberries
3 teaspoons grated
lemon peel

GLAZE
Best of 1 cup powdered sugar
SUMMER 1/3 cup fresh lemon juice
2013 LEMON BUTTERCREAM CAKE
WITH BLUEBERRIES PREP TIME: 40 minutes
TOTAL TIME: 4 hours 40 minutes
MAKES: 12 servings

SEE DIRECTIONS ON NEXT PAGE

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 4

IN BERRIES
Winner
1 Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake
pans with shortening; lightly flour.
2 In medium bowl, mix flour, baking powder and salt;
set aside. In large bowl, beat 3/4 cup butter and the
granulated sugar with electric mixer on medium speed
until fluffy. Add eggs, one at a time, beating well after
each addition. On low speed, alternately add flour
mixture, about one-third at a time, and 1 1/4 cups milk,
about half at a time, beating just until blended. Divide
batter evenly between pans.
3 Bake 25 to 35 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. With fork,
poke tops of cakes every 1 inch. In small bowl, mix glaze
ingredients until smooth. Spoon glaze over cakes. Let
stand 10 minutes. Remove cakes from pans; place top
side up on cooling racks. Cool completely.
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4 In large bowl, beat 1 1/2 cups butter, 4 cups powdered
sugar, 3 tablespoons milk and 2 tablespoons lemon juice
on low speed until blended. Beat 3 minutes on medium
speed until fluffy.
5 On serving plate, place 1 cake layer, rounded side up.
Spread with 1/2 cup of the frosting. Top with 1 1/2 cups
berries. Spoon 3/4 cup frosting over berries; carefully
spread to cover. Place remaining cake layer, top side
up, over berries. Frost top and side. Arrange remaining
berries on cake. Sprinkle with lemon peel. Refrigerate 2
hours. Let cake stand at room temperature 15 minutes
before serving. Cover; refrigerate any remaining cake.
5
IN BERRIES
Runner Up
1 pouch Betty Crocker® 3/4 cup sliced fresh strawber
sugar cookie mix ries and blackberries
1/3 cup butter, softened 1 container Betty Crocker®
1 egg Rich & Creamy cream
3 tablespoons Gold Medal® cheese frosting
all-purpose flour Powdered sugar, as desired

PREP TIME: 15 minutes TOTAL TIME: 1 hours 15 minutes

MAKES: 20 servings

BERRIES AND CRÈME SANDWICH COOKIES

1 Heat oven to 375°F. In large bowl, stir cookie mix,
softened butter, egg and flour until soft dough forms.
2 Gently fold in strawberries and blackberries. Drop by
about 40 two-level-teaspoonful portions 2 inches apart
on ungreased cookie sheet.
3 Bake 8 to 10 minutes or until cookies are set. Cool 1 to 2
minutes; remove from cookie sheet to cooling rack. Cool
completely, about 30 minutes.
4 Spread bottom of 1 cookie with frosting. Top with
another cookie, bottom side down. Do not press together.
Sprinkle with powdered sugar. Repeat to use up cookies.

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 SALSA
Winner
1 bag (11.8 oz) Green Giant® 2 tablespoons chopped
Seasoned Steamers™ fresh cilantro
frozen honey roasted 2 tablespoons chopped red
sweet corn onion
1 can (15 oz) black beans, 1/2 teaspoon ground cumin
drained, rinsed
1/2 teaspoon salt
1/2 cup chopped plum
2 tablespoons olive oil
(Roma) tomato (1 small)
1 tablespoon lime juice
1 medium jalapeño chile,
seeded, finely chopped Tortilla chips, if desired
(about 1 tablespoon)

PREP TIME: 20 minutes

Best of TOTAL TIME: 1 hour 20 minutes
SUMMER MAKES: 32 servings
2013 BLACK BEAN AND
ROASTED CORN SALSA
1 Cook corn as directed on bag; cool 10 minutes.

2 Meanwhile, in large bowl, mix remaining

ingredients except tortilla chips. Stir in corn;
mix well. Cover; refrigerate 1 hour to blend
flavors.

3 Serve with tortilla chips.

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SALSA
Runner Up
SALSA GUACAMOLE
1 can (14.5 oz) Muir Glen® 3 ripe large avocados (about 1
organic fire roasted or plain 1/2 lb) pitted, peeled
diced tomatoes, well drained 2 tablespoons fresh lime juice
1/4 cup chopped onion 1/2 teaspoon coarse (kosher or
2 tablespoons chopped fresh sea) salt
cilantro 1/2 teaspoon red pepper sauce
1/4 teaspoon coarse (kosher or 1 clove garlic, finely chopped
sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile,
seeded, finely chopped

PREP TIME: 20 minutes TOTAL TIME: 20 minutes

MAKES: 12 servings

SALSA GUACAMOLE
1 In medium bowl, mix salsa ingredients.

2 In another medium bowl, place avocados; coarsely

mash. Stir in remaining guacamole ingredients.

3 Spoon guacamole into shallow serving bowl; top

with salsa. Serve with tortilla chips as desired.

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 BEYOND-THE-
BASICS BBQ Winner

1 Heat gas or charcoal grill for indirect grilling. Rub

chickens with oil. Sprinkle seasoned salt over each
chicken and inside cavities.

2 Discard half of beer in each can, leaving remaining half

in each can. Place 2 garlic cloves in each can. Place each
chicken over top of beer can by holding chicken up and
Best of pressing can into cavity. Place 1 quarter of orange in top
SUMMER
2013 ORANGE GRILLED cavity of each chicken. Insert ovenproof meat thermometer
in each chicken so tip of thermometer is in thickest part of
BEER-CAN CHICKENS
inside thigh muscle and does not touch bone.

2 whole chickens (about 4 lb

each), washed, dried and
2 cans (12 oz each) beer
4 cloves garlic
3 Balance chickens on beer cans; place on grill over
giblets removed indirect medium heat. Cover grill; cook about 1 hour 30
2 oranges, each cut in
4 teaspoons olive oil half and 1 half cut into minutes or until thermometers read at least 165°F and legs
4 to 6 tablespoons seasoned salt quarters move easily when lifted or twisted.
or dry rub of your choice

PREP TIME: 15 minutes TOTAL TIME: 1 hour 55 minutes

4 Place orange halves and remaining quarters, flesh side
down, directly on grill; cover and cook 3 to 5 minutes.
MAKES: 4 servings

5 Remove chickens and oranges from grill; let chickens

rest on beer cans 10 to 15 minutes before attempting to
remove cans and carve chickens. Before serving, squeeze
2 of the orange halves over tops of chickens; serve others
on the side.

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BEYOND-THE-
BASICS BBQ
Runner Up
1 Heat gas or charcoal grill. Carefully brush vegetable oil
on grill rack.

2 Place corn directly on grill over medium-high heat.

Cover grill; cook 8 to 10 minutes, turning occasionally,
until lightly browned on all sides.

3 Meanwhile, in small bowl, mix melted butter, lime

juice and 2 teaspoons taco seasoning mix; set aside. In
custard cup, mix queso fresco and chives; set aside.

4 Brush cooked corn with butter mixture; sprinkle with

MEXICAN CORN ON THE COB
queso fresco mixture. Serve hot.

4 ears fresh corn, husks 1/4 cup crumbled queso fresco

removed (1 oz)
1 tablespoon butter, melted 1 tablespoon chopped fresh
2 teaspoons fresh lime juice chives
2 teaspoons Old El Paso®
taco seasoning mix (from
1-oz package)

PREP TIME: 10 minutes TOTAL TIME: 20 minutes

MAKES: 4 servings

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