MEMBER-EXCLUSIVE COLLECTION | 2016 © 2016 · 2016 © & ™/® OF GENERAL MILLS. PREP TIME: 10...

2016 © & ™/® OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2016 © & ™/® OF GENERAL MILLS

2016 © & ™/® OF GENERAL MILLS

PREP TIME: 15 minutes TOTAL TIME: 60 minutes MAKES: 8 servings

BRUNCH BAKE

Apple Dumpling French Toast Bake

WINNER2016

Best

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with baking spray. Set aside.

In 10-inch skillet, sauté apples with sugars until apples are tender and sugar is caramelized. Add vanilla, and stir. Remove from heat.

While apples are cooking, in small bowl, mix butter with cinnamon and ginger.

In large bowl, beat eggs and milk. Beat in Bisquick mix and butter mixture with whisk. Add in pieces of croissant; allow them to soak while apples cook.

When apples are ready, add apple mixture to soaking croissants. Stir to combine. Pour into baking dish.

Bake 45 minutes. Serve hot.

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2 Granny Smith apples, diced

2/3 cup light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla

12 tablespoons unsalted butter, melted and cooled

1 tablespoon ground cinnamon

1 teaspoon ground ginger

5 eggs

1 cup milk

1/2 cup Original Bisquick™ mix

6 small croissants, torn in bite-size pieces

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Impossibly Easy Bacon, Egg and Tot Bake(with make-ahead directions)

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In large bowl, stir Bisquick mix, milk, pepper and eggs until blended; pour into baking dish, and top with half of the bacon. Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides.

Place both the baking dish and cookie sheet in oven. Bake 20 minutes.

Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.

Make-Ahead Directions: Make Bisquick bake as directed through step 2. Cover and refrigerate up to 12 hours. Keep potato nuggets frozen until ready to bake. Uncover, and bake as directed in steps 3 and 4.

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Best

1 cup Original Bisquick™ mix

2 cups milk

1/4 teaspoon pepper

4 eggs

1 lb bacon, crisply cooked and chopped

6 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes

1 cup shredded Cheddar cheese (4 oz)

1 tablespoon sliced green onion (1 medium)

Ketchup, if desired

RUNNER UP

2016

BRUNCH BAKE

5



MUFFIN-TIN RECIPE

Impossibly EasyMini ChickenPot Pies

Best

WINNER2016

CHICKEN MIXTURE

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup shredded Cheddar cheese (4 oz)

BAKING MIXTURE

1/2 cup Original Bisquick™ mix

1/2 cup milk

2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

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Muffin Tin Chicken Tacos

4

RUNNER UP

2016

MUFFIN-TIN RECIPE

Best

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.

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

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.

Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.

To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

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6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)

1 cup shredded cooked chicken breast

1 cup Old El Paso™ Thick ‘n Chunky salsa

1/2 cup shredded Cheddar cheese (2 oz)

Shredded lettuce, if desired

Sour cream, if desired

Additional Old El Paso™ Thick ‘n Chunky salsa, if desired

5


PREP TIME: 10 minutes TOTAL TIME: 2 hours 20 minutes MAKES: 1 serving

Upside-Down Mug Cheesecake

5

MADE-IN-A-MUG DESSERT

Best

WINNER2016

Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.

Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.

To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.

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2 oz cream cheese, softened

2 tablespoons fat-free egg product

11/2 teaspoons heavy whipping cream

2 tablespoons sugar

3/4 teaspoon all-purpose flour

1/4 teaspoon grated lemon peel

1 tablespoon crushed graham crackers

Additional toppings, if desired (fresh berries, whipped cream, caramel sauce)


PREP TIME: 3 minutes TOTAL TIME: 6 minutes MAKES: 1 serving

Triple Chocolate Mug Cake

6

RUNNER UP

2016

MADE-IN-A-MUG DESSERT

Best

In small ungreased mug, beat Bisquick mix, cocoa, granulated sugar, milk and canola oil until well combined. Stir in chips.

Microwave uncovered on High 1 minute. Let stand 2 to 3 minutes. Sprinkle with powdered sugar. Enjoy.

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2 tablespoons Bisquick Heart Smart® mix

1 tablespoon unsweetened baking cocoa

1 tablespoon granulated sugar

2 tablespoons milk

1 teaspoon canola oil

1 tablespoon white vanilla baking chips

1 tablespoon milk chocolate chips

1/2 teaspoon powdered sugar, if desired



Stuffed PepperCasserole

NEWDINNER IDEA

Best

WINNER2016

In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.

Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)

Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.

Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.

Remove from heat; sprinkle with shredded cheese.

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1 lb extra-lean (at least 90%) ground beef

1/2 cup diced yellow onion

3 cloves garlic, finely chopped

2 cups diced bell peppers

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained

2 cups Progresso™ beef flavored broth (from 32-oz carton)

1 can (8 oz) tomato sauce

1 tablespoon soy sauce

1 teaspoon Italian seasoning

1 cup uncooked white basmati rice

11/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz)

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One-PotCheesy Tortelliniand Sausage

8

RUNNER UP

2016

NEWDINNER IDEA

Best

In 12-inch skillet, cook sliced sausage, onion and garlic 5 to 7 minutes or until onion softens and sausage starts to brown.

Stir in sauce, tomatoes, chicken broth and tortellini. Cover and simmer 8 to 10 minutes, stirring occasionally, until tortellini is cooked.

Remove from heat; sprinkle with cheese and basil. Serve when cheese has melted.

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1 lb cooked pork sausage, sliced

1 small yellow onion, diced

2 cloves garlic, finely chopped

1 jar (25.5 oz) Muir Glen™ organic pasta sauce tomato basil

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

1/2 cup Progresso™ chicken broth (from 32-oz carton)

20 oz refrigerated cheese tortellini

1 cup shredded mozzarella cheese (4 oz)

6 fresh basil leaves, chopped



Luscious Lemon Squares

9

LEMON DESSERTBest

WINNER2016

Heat oven to 350ºF.

Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.

Bake crust 20 minutes.

Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

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1 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1 cup granulated sugar

2 teaspoons grated lemon peel, if desired

2 tablespoons lemon juice

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

Powdered sugar

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2016 © & ™/® OF GENERAL MILLS 10

PREP TIME: 10 minutes TOTAL TIME: 2 hours 20 minutes MAKES: 12 servings

Lemon Cream Cheese Bundt Cake with Lemon Glaze

RUNNER UP

2016

LEMON DESSERTBest

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.

Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

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CAKE

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1 cup milk

1 package (3 oz) cream cheese, softened

2 tablespoons grated lemon peel (from 2 large lemons)

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

3 eggs

GLAZE

2 cups powdered sugar

2 tablespoons lemon juice (from 1 large lemon)

MEMBER-EXCLUSIVE COLLECTION | 2016 © 2016 · 2016 © & ™/® OF GENERAL MILLS. PREP TIME: 10...

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Transcript of MEMBER-EXCLUSIVE COLLECTION | 2016 © 2016 · 2016 © & ™/® OF GENERAL MILLS. PREP TIME: 10...