2015 · 2017. 1. 11. · 2015. 4 oneless skinless chicken b breast halves (1 1/4 pounds) 4 lices...

2015 © & ™/® OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2015 © & ™/® OF GENERAL MILLS

20152015

2015 © & ™/® OF GENERAL MILLS

Spring Dreamy Cream-Filled Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Sunny Lemon Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Beef and Bean Taco Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Chicken Salad Roll-Ups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Make-Ahead Meat-Lovers' Lasagna Roll-Ups . . . . . . . . . . . . . . . . . . . . . 6

Summer Grilled Ham- and Swiss-Stuffed Chicken Breasts . . . . . . . . . . . . . . . . . 8

Peach Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Malt Shoppe Memories Ice Cream Cookie Cake . . . . . . . . . . . . . . . . . . 10

Zucchini Brownies with Fudge Frosting . . . . . . . . . . . . . . . . . . . . . . . . . 12

California Chicken BLT Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Fall Make-Ahead Cheeseburger Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Caramel-Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

30-Minute Mini Meatloaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Frosted Peanut Butter Football Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Slow-Cooker Cheesy Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Winter Slow-Cooker Upside-Down Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . 20

Caramel Apple Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Hot Fudge Sundae Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Enchilada Bubble Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Best OF 2015Best OF 2015


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

Dreamy Cream-Filled Cupcakes

WINNER

2015

1 box Betty Crocker™ SuperMoist™ devil's food cake mix

water, vegetable oil and eggs called for on cake mix box

11/2 containers Betty Crocker™ Whipped fluffy white frosting

1/2 cup miniature semisweet chocolate chips

Heat oven to 350°F (325°F 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 .

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

Sprinkle chocolate chips on top of each cupcake . Store loosely covered .

1

2

3

CUPCAKEBest

2


PREP TIME: 15 minutes TOTAL TIME: 2 hours 15 minutes MAKES: 36 servings

Sunny Lemon Bars

CRUST

1 pouch (1 lb 1 .5 oz) Betty Crocker™ sugar cookie mix

½ cup butter or margarine (1 stick), softened

FILLING

4 eggs, slightly beaten

11/2 cups granulated sugar

1/4 cup Gold Medal™ all-purpose flour

1 tablespoon grated lemon peel

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup fresh lemon juice (1 large lemon)

TOPPING

2 tablespoons powdered sugar

WINNER

2015

FRUIT-FILLED DESSERT

Best

Heat oven to 350°F . 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 .

Meanwhile, in same large bowl, stir together filling ingredients except lemon juice . Stir in lemon juice . Pour mixture over warm crust .

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 .

1

2

3

3


PREP TIME: 20 minutes TOTAL TIME: 50 minutes MAKES: 5 servings

Beef and Bean Taco Casserole

4

1 lb lean (at least 80%) ground beef

1 can (16 oz) Old El Paso™ refried beans

1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa

1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix

2½ cups coarsely broken tortilla chips

½ medium green bell pepper, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup)

2 medium tomatoes, chopped (11/2 cups)

1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

¼ cup sliced ripe olives

1 cup shredded lettuce

WINNER

2015

TACO TWISTBest

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

In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips . Top evenly with beef mixture . Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives .

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 .

1

2

3



Chicken Salad Roll-Ups

2 cups chopped cooked chicken

3 medium green onions, chopped (3 tablespoons)

¼ cup chopped walnuts

½ cup creamy poppy seed dressing

½ cup cream cheese spread (from 8 oz container)

2 flour tortillas (10 inches in diameter)

6 leaves Bibb lettuce

½ cup finely chopped strawberries

WINNER

2015

SPRING APPSBest

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

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 .

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 .

1

2

3

5



Make-Ahead Meat-Lovers' Lasagna Roll-Ups

ROLL-UPS (TO MAKE AHEAD AND FREEZE)

16 uncooked lasagna noodles


½ lb bulk pork sausage

½ cup chopped onion

1½ 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

SAUCE AND CHEESE (FOR BAKING ROLL-UPS)

3 cups tomato pasta sauce

2 cups shredded mozzarella cheese (8 oz)

WINNER

2015

OF PINTERESTBest

DIRECTIONS ON PAGE 7

6


Make-Ahead Meat-Lovers' Lasagna Roll-UpsDIRECTIONS

In 5-quart Dutch oven, cook lasagna noodles as directed on package . Drain; rinse with hot water . Drain well .

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 .

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 .

Place frozen rolls in airtight freezer container; label . Freeze up to 3 months .

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 .

Heat oven to 350°F . 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 .

1

2

3

4

5

6

7


PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVES: 4

Grilled Ham- and Swiss-Stuffed Chicken Breasts

WINNER

2015

4 boneless skinless chicken breast halves (1 1/4 pounds)

4 slices (1/2 ounce each) Swiss cheese, 3x1 1/2 inches

4 slices (1/2 ounce each) cooked ham, 3x1 1/2 inches

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

1/2 cup honey mustard dressing

Heat coals or gas grill for direct heat . Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper . Place cheese slice and ham slice on center of each chicken breast; roll up . Secure with small metal skewers . Sprinkle with seasoned salt and pepper .

Reserve 1/4 cup of the dressing . Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center . Serve chicken rolls with reserved dressing .

1

2

3

GRILLED CHICKENBest

8



Peach Crisp

1 pouch (1 lb 1 .5 oz) Betty Crocker™ oatmeal cookie mix

½ cup cold butter

5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained

WINNER

2015

COBBLERS & CRISPS

Best

Heat oven to 375°F . In large bowl, place cookie mix . Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs .

In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches . Sprinkle cookie mixture over peaches .

Bake 25 to 30 minutes or until topping is golden brown . Serve warm or cool .

1

2

3

9


PREP TIME: 35 minutes TOTAL TIME: 6 hours 10 minutes SERVES: 16

Malt Shoppe Memories Ice Cream Cookie Cake

10

1 pouch (1 lb 1 .5 oz) Betty Crocker™ double chocolate chunk cookie mix

2/3 cup chocolate-flavor malted milk powder

1/3 cup vegetable oil

2 tablespoons water

1 egg

½ cup hot fudge topping

1 cup crushed chocolate-covered malted milk balls

2 cups vanilla ice cream, softened

2 cups chocolate ice cream, softened

1 cup frozen whipped topping, thawed

WINNER

2015

ICE CREAM CAKEBest



Malt Shoppe Memories Ice Cream Cookie CakeDIRECTIONS

Heat oven to 350°F . Lightly spray 10-inch springform pan with cooking spray . Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray .

In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms . Press 1/2 of dough into bottom of pan . Bake 12 to 13 minutes or until set . Cool completely, about 30 minutes .

Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet . After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set . Cool 5 minutes; remove from cookie sheet to wire rack . Cool 15 minutes .

Spread hot fudge topping over crust in springform or 9-inch pan . In medium bowl, break apart large cookie until crumbly . Stir in crushed malted milk balls . Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly .

In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended . Spread ice cream mixture over crumbs in pan . Gently spread whipped topping over ice cream . Sprinkle with remaining crumb mixture . Cover with foil . Freeze at least 5 hours or until firm . To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan . Let stand 5 minutes . Use hot wet knife to cut into wedges or squares . Store covered in freezer .

1

2

3

4

5

11


PREP TIME: 15 minutes TOTAL TIME: 2 hour 25 minutes SERVES: 16

Zucchini Brownies with Fudge Frosting

BROWNIES

1 box Betty Crocker™ Gluten Free brownie mix

¼ cup butter, melted

2 eggs

1 cup shredded zucchini

FROSTING

3 tablespoons butter

1 ½ oz unsweetened baking chocolate

1 ½ cups powdered sugar

2 to 3 tablespoons milk

WINNER

2015

ZUCCHINIBest

Heat oven to 350°F (325°F for dark or nonstick pan) . Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour) .

In medium bowl, stir brownie mix, 1/4 cup butter, the eggs and zucchini until well blended (batter will be thick) . Spread batter in pan .

Bake 33 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean . Cool completely in pan on cooling rack, about 1 hour 30 minutes .

In medium microwavable bowl, microwave 3 tablespoons butter and the chocolate uncovered on High about 1 minute, stirring once, until melted . Stir in powdered sugar and enough milk to make frosting smooth and spreadable . Frost brownies . Cut into 4 rows by 4 rows .

1

2

3

4

12



California Chicken BLT Salad

WINNER

2015

PASTA SALADBest

1 box Betty Crocker™ Suddenly Salad™ ranch & bacon pasta salad mix

½ cup mayonnaise

2 cups cut-up cooked chicken

1 large tomato, cut into wedges

1 avocado, pitted, peeled and cut into wedges

1 bag (12oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Cook pasta as directed on box .

Drain pasta; rinse with cold water . Shake to drain well .

In large bowl, stir together seasoning mix and mayonnaise . Stir in drained pasta and remaining ingredients . Refrigerate at least 1 hour before serving . Cover and refrigerate any remaining salad .

1

2

3

13



Make-Ahead Cheeseburger Lasagna

WINNER

2015

1 1/2 lb lean (at least 80%) ground beef

3 tablespoons instant minced onion

1 can (15 oz) tomato sauce

1 1/2 cups water

1/2 cup ketchup

1 tablespoon yellow mustard

1 egg

1 container (15 oz) ricotta cheese

2 cups shredded Cheddar-American cheese blend (8 oz)

12 uncooked lasagna noodles

1 cup shredded Cheddar cheese (4 oz)

1 cup shredded lettuce

1 medium tomato, sliced, if desired

1/2 cup dill pickle slices, if desired

MAKE-AHEAD MEAL

Best


14


Make-Ahead Cheeseburger LasagnaDIRECTIONS

Spray 13x9-inch (3-quart) baking dish with cooking spray . In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain . Stir in tomato sauce, water, ketchup and mustard . Simmer 5 minutes, stirring occasionally .

Meanwhile, in medium bowl, beat egg with fork or wire whisk . Stir in ricotta cheese and 2 cups of the cheese blend .

Spread 1 cup beef mixture over bottom of baking dish . Top with 4 uncooked noodles . Spread half of the ricotta mixture over noodles; top with 1 1/2 cups beef mixture . Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups beef mixture . Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese . Cover with foil; refrigerate at least 8 hours or overnight .

Heat oven to 350°F . Bake lasagna, covered, 45 minutes . Uncover; bake 25 to 35 minutes longer or until bubbly . Remove from oven . Cover with foil; let stand 5 to 10 minutes before cutting .

Just before serving, top with lettuce, tomato and pickles . Serve with additional ketchup if desired .

1

2

3

4

5

15



Caramel-Apple Crisp

1/2 cup caramel topping

1/2 teaspoon ground cinnamon

6 large baking apples (about 2 3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups)

2/3 cup Gold Medal™ all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter or margarine, cut into small pieces

2/3 cup quick-cooking oats

WINNER

2015

TWIST ON APPLE CRISP

Best

Heat oven to 375°F .

In large bowl, stir together caramel topping and the cinnamon until blended . Add apples; toss until evenly coated . Spread in ungreased 8-inch square (2-quart) glass baking dish .

In same bowl, mix 2/3 cup flour and the brown sugar . Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs . Stir in oats . Crumble mixture over apples in baking dish .

Bake 45 to 50 minutes or until apples are tender and topping is golden brown . If desired, serve with whipped cream and additional caramel topping .

1

2

3

4

16



30-Minute Mini Meatloaves

17

WINNER

2015

30-MINUTE DINNER

Best

1/2 cup ketchup

2 tablespoons packed brown sugar


1/2 lb ground pork

1/2 cup Original Bisquick™ mix

1/4 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg

Heat oven to 450°F . In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping . In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed .

Spray 13x9-inch pan with cooking spray . Place meat mixture in pan; pat into 12x4-inch rectangle . Cut lengthwise down center and then crosswise into sixths to form 12 loaves . Separate loaves, using spatula, so no edges are touching . Brush loaves with reserved 1/4 cup ketchup mixture .

Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F .

1

2

3



Frosted Peanut Butter Football Cookies

18

1 pouch Betty Crocker™ peanut butter cookie mix

Oil, water and egg called for on cookie pouch mix

1 container Betty Crocker™ Rich & Creamy chocolate frosting

1/4 cup creamy peanut butter

1 tube Betty Crocker™ white decorating cookie icing

Make cookie dough as directed on package . Shape dough into 1 1/2–inch balls . Place on ungreased cookie sheets; press each ball into ovals, 1/4–inch thick .

Bake at 375° F 8 to 10 minutes or until light golden brown around edges . Cool; place cookies on cooling racks . Cool completely .

In small bowl, stir chocolate frosting and peanut butter until blended . Spread frosting over cookies; pipe laces with white frosting .

1

2

3

GAME DAY APPSBest

WINNER

2015



Slow-Cooker Cheesy Potato Soup

WINNER

2015

SLOW-COOKER SOUP

Best

Reynolds™ Slow Cooker Liners

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 cup frozen chopped onion (from 12-oz bag), thawed

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz) Progresso™ chicken broth

1 cup water

3 tablespoons Gold Medal™ all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4 cup real bacon pieces (from 2 .8-oz package)

4 medium green onions, sliced (1/4 cup)

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl . Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl .

In lined slow cooker, mix potatoes, onion, celery, broth and water .

Cover; cook on Low heat setting 6 to 8 hours .

In small bowl, mix flour into milk; stir into potato mixture . Increase heat setting to High . Cover; cook 20 to 30 minutes or until mixture thickens . Stir in cheese until melted . Garnish individual servings with bacon and green onions . Sprinkle with pepper if desired .

1

4

2

3

19


PREP TIME: 10 minutes TOTAL TIME: 10 hours 25 minutes MAKES: 8 servings

SURPRISINGLY SLOW-COOKER

Slow-Cooker Upside-Down Chicken Pot Pie

WINNER

2015

Best

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 manufacturer’s directions for layering ingredients and choosing a temperature .

1

2

3

4

5

1 ¼ pounds boneless skinless chicken thighs

1 tablespoon instant chopped onion

1 dried bay leaf

¼ teaspoon pepper

1 jar (18 oz) chicken gravy

2 medium celery stalks, cut into ½-inch slices

2 ¼ cups Original Bisquick™ mix

2/3 cup milk

1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

20



Caramel Apple Dessert

Heat oven to 350°F . 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 .

1

2

21

CARAMEL DESSERTS

Best

3

1 ½ cups Original Bisquick™ mix

2/3 cup granulated sugar

½ cup milk

2 medium cooking apples, peeled and sliced (2 cups)

1 tablespoon lemon juice

¾ cup packed brown sugar

½ teaspoon ground cinnamon

1 cup boiling water

Sweetened whipped cream or ice cream, if desired

WINNER

2015



SWEET TREATS FOR SHARING

Hot Fudge Sundae Cake

Best

1 cup Gold Medal™ all-purpose flour

¾ cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped nuts, if desired

1 cup packed brown sugar

¼ cup baking cocoa

1 ¾ cups very hot water

Ice cream, if desired

Heat oven to 350°F .

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 .

1

2

3

5

4

WINNER

2015

22



CHEESY BAKES

Enchilada Bubble Bake

Best


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 350°F . 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

3

5

4

WINNER

2015

23

2015 · 2017. 1. 11. · 2015. 4 oneless skinless chicken b breast halves (1 1/4 pounds) 4 lices...

Documents