MEMBER-EXCLUSIVE COLLECTION | 2014 & / OF GENERAL MILLS

2014 & / OF GENERAL MILLS

Best

BLOGGER
DESSERTS

SNICKERDOODLE
COOKIE BASE
1 pouch (1 lb 1.5 oz) Betty
Crocker sugar cookie
mix
1/2 teaspoon ground
cinnamon
1/2 teaspoon vanilla
3 eggs
1/2 cup butter, softened

WINNER

Apple Crisp
Snickerdoodle
Skillet Cookie

APPLE TOPPING
1 can (21 oz) apple pie filling
GARNISH
1 container (8 oz) frozen
whipped topping, thawed

Additional ground
cinnamon, if desired

OAT TOPPING
1/2 cup quick-cooking oats
1/2 cup loosely packed light
brown sugar
1/4 cup granulated sugar
1/4 cup Gold Medal
all-purpose flour
1 1/2 teaspoons ground
cinnamon
1/2 cup butter, softened
1 tablespoon water

PREP TIME: 30 minutes

TOTAL TIME: 1 hour 10 minutes
MAKES: 10 servings
DIRECTIONS ON PAGE 2

2014 & / OF GENERAL MILLS

Apple Crisp Snickerdoodle Skillet Cookie

DIRECTIONS

Heat oven to 375F. Lightly grease 9-inch castiron skillet with shortening or spray with cooking
spray.

In large bowl, beat cookie mix, 1/2 teaspoon

cinnamon, the vanilla and eggs with electric
mixer until just combined. Add 1/2 cup butter;
beat until smooth. Spread mixture in skillet.

Bake 25 to 30 minutes or until toothpick inserted

in center comes out clean. Remove from oven;
place skillet on cooling rack.

Increase oven temperature to 425F. Grease

cookie sheet with shortening or line with
cooking parchment paper.

2014 & / OF GENERAL MILLS

To make Oat Topping, in small bowl, stir together

oats, brown sugar, granulated sugar, flour and 1
1/2 teaspoons cinnamon. With fork, mash 1/2 cup
butter into dry mixture until crumbly. Sprinkle
water over mixture; stir briefly. Spread mixture
on cookie sheet.

Bake at 425F 5 to 8 minutes or until mixture is

golden brown around edges and bubbly in center.
Remove from oven; break up topping with fork.
Topping will be soft at first, but will harden as it
cools. Cool topping completely on cookie sheet.

Top Snickerdoodle Cookie Base with apple pie

filling. Heap oat topping over pie filling. Spoon
whipped topping onto top center of dessert;
sprinkle with additional cinnamon. Store in
refrigerator.

Best

BLOGGER
DESSERTS

CAKE
1 box Betty Crocker
SuperMoist butter recipe
yellow cake mix
1/2 cup granulated sugar
1 cup sour cream
3/4 cup vegetable oil
1 tablespoon butter
flavoring
4 eggs

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Sock-It-To-Me
Bundt Cake

CINNAMON MIXTURE
3 tablespoons packed brown
sugar
2 teaspoons granulated
sugar
2 teaspoons ground
cinnamon

Heat oven to 325F. Grease 12-cup fluted tube cake pan with
shortening or cooking spray; lightly flour.

In large bowl, beat Cake ingredients with electric mixer on

medium speed until well blended. Spread half of batter in pan.

In small bowl, stir together Cinnamon Mixture ingredients.

Sprinkle over batter in pan. Pour remaining batter over top.

Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife

around edge and center of pan. Place cooling rack upside
down over pan; turn rack and pan over. Remove pan.

PREP TIME: 20 minutes

TOTAL TIME: 1 hour 25 minutes
MAKES: 8 servings

2014 & / OF GENERAL MILLS

Best

SLOW COOKER
MEALS

WINNER

Slow-Cooker Beef
Stew with Shiitake
Mushrooms
PREP TIME: 20 minutes

12 new potatoes, cut into

fourths (1 1/2 pounds)
1 medium onion, chopped
(1/2 cup)
1 bag (8 oz) ready-to-eat
baby-cut carrots
1 package (3.4 oz) fresh
shiitake mushrooms,
sliced
1 can (14.5 oz) Muir Glen
organic diced tomatoes,
undrained
1 can (10 1/2 oz) condensed
beef broth

1/2 cup Gold Medal

all-purpose flour
1 tablespoon Worcestershire
sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram
leaves
1/4 teaspoon pepper
1 lb beef stew meat, cut into
1/2-inch pieces

In 3 1/2- to 4-quart slow cooker, mix all ingredients except

beef. Add beef.

Cover; cook on Low heat setting 8 to 9 hours. Stir well before

serving.

TOTAL TIME: 8 hours 20 minutes

MAKES: 8 servings

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.

2014 & / OF GENERAL MILLS

Best

SLOW COOKER
MEALS

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Slow-Cooker
Taco Pasta

TACO PASTA
1 lb lean (at least 80%)
ground beef
1 cup Progresso
beef-flavored broth
(from 32-oz carton)
1 cup water
1 package (1 oz) Old El
Paso taco seasoning mix
1 can (14.5 oz) Muir Glen
organic diced tomatoes,
undrained
1/4 cup finely chopped white
onion
1 garlic clove, finely
chopped

package (8 oz) Old El

Paso chile and roasted
garlic Mexican cooking
sauce
4 oz (half of 8-oz package)
cream cheese, soften, cut
into 1-inch pieces
3 cups cooked medium
pasta shells
2 cups shredded Cheddar
cheese (8 oz)
TOPPINGS, IF DESIRED

Sour cream

Old El Paso Thick n
Chunky salsa

Shredded cheese

PREP TIME: 15 minutes

TOTAL TIME: 4 hour 45 minutes
MAKES: 6 servings

DIRECTIONS ON PAGE 6

2014 & / OF GENERAL MILLS

Slow-Cooker Taco Pasta

DIRECTIONS

In 10-inch skillet, cook beef over medium-high

heat 5 to 8 minutes, stirring frequently, until beef
is thoroughly cooked; drain.

In 5- to 6-quart slow cooker, place cooked beef

and remaining Taco Pasta ingredients except
pasta shells and Cheddar cheese; stir until well
combined.

Cover; cook on Low heat setting 4 to 5 hours.

2014 & / OF GENERAL MILLS

About 15 minutes before serving, cook and

drain pasta as directed on package. Uncover
slow cooker; stir in pasta and shredded Cheddar
cheese until well combined.

Cook uncovered on High heat setting 10 to 15

minutes longer or until cheese is melted.

Serve topped with sour cream, salsa and/or

shredded cheese.

Best

COZY
CASSEROLES

2 pouches (7.5 oz each) Bisquick

Complete buttermilk biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

WINNER

4-Ingredient
Pizza Bake

Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking

dish with cooking spray. In medium bowl, stir Bisquick
mix and water until soft dough forms. Drop half of dough
by spoonfuls evenly in bottom of baking dish (dough will
not completely cover bottom of dish).

PREP TIME: 10 minutes

Drizzle about 1 cup pizza sauce over dough. Arrange 1/2

of the pepperoni slices evenly over sauce. Top with 1 cup
of the cheese. Repeat layers with remaining dough, pizza
sauce, pepperoni and cheese.

Bake 20 to 25 minutes or until golden brown. Cut into

squares to serve.

TOTAL TIME: 35 minutes

MAKES: 8 servings

2014 & / OF GENERAL MILLS

Best

COZY
CASSEROLES

1 1/2 cups salsa verde

1/2 cup sour cream
1 box (4.6 oz) Old El Paso taco shells
(8 shells)
2 cups shredded deli rotisserie chicken
(from 2-lb chicken)
2 cups shredded Monterey Jack or
mozzarella cheese (8 oz)

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Easy
Chilaquiles
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes

Heat oven to 350F. Spray 2-quart casserole with cooking

spray. In medium bowl, mix salsa verde and sour cream.

Break up taco shells into bite-size pieces. Place half of shells

in casserole. Top with shredded chicken, followed by half
of salsa mixture. Top with half of the cheese. Repeat with
remaining shells, salsa mixture and cheese.

Bake about 30 minutes or until cheese is melted and top is

golden brown. Let stand 5 minutes before serving.

MAKES: 8 servings

2014 & / OF GENERAL MILLS

Best

SERVE-IT-WARM
DESSERTS

WINNER

Slow-Cooker Hot
Fudge Sundae Cake

Spray inside of 2- to 3 1/2-quart slow cooker with

cooking spray. Mix flour, granulated sugar, 2 tablespoons
cocoa, the baking powder and salt in medium bowl. Stir
in milk, oil and vanilla until smooth. Stir in nuts. Spread
batter evenly in slow cooker.

Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in
hot water until smooth. Pour evenly over batter in slow
cooker.

Cover and cook on high heat setting 2 hours to 2 hours

30 minutes or until toothpick inserted in center comes
out clean.

Turn off slow cooker. Let cake stand uncovered 30 to

40 minutes to cool slightly before serving. Spoon warm
cake into dessert dishes. Spoon sauce over top.

PREP TIME: 15 minutes

TOTAL TIME: 3 hours 25 minutes
MAKES: 6 servings

cup Gold Medal

all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

2014 & / OF GENERAL MILLS

2 tablespoons vegetable oil

1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

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

SERVE-IT-WARM
DESSERTS

4 medium tart cooking

apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal
all-purpose flour
1/2 cup quick-cooking or
old-fashioned oats

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Apple Crisp
PREP TIME: 20 minutes
TOTAL TIME: 50 minutes
MAKES: 6 servings

2014 & / OF GENERAL MILLS

1/3 cup butter or margarine,

softened
3/4 teaspoon ground
cinnamon
3/4 teaspoon ground nutmeg

Cream or Ice cream, if
desired

Heat oven to 375F. Grease bottom and sides of 8-inch

square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining

ingredients except cream until well mixed; sprinkle over
apples.

Bake about 30 minutes or until topping is golden brown

and apples are tender when pierced with a fork. Serve warm
with cream.

10

Best

NEW DINNERS

1 lb chicken breasts
6 slices bacon, cooked and
diced
2 to 3 cloves garlic, finely
chopped
1 package (1 oz) ranch
dressing and seasoning
mix

WINNER

Slow-Cooker
Bacon-Ranch
Chicken and Pasta
PREP TIME: 10 minutes
TOTAL TIME: 6 hours 10 minutes
MAKES: 6 servings

2014 & / OF GENERAL MILLS

can (10.75 oz) condensed

cream of chicken soup
1 cup sour cream
1/2 teaspoon pepper
1/2 cup water
8 oz spaghetti, cooked

Spray 4-quart slow cooker with cooking spray; place

chicken breasts in cooker.

In medium bowl, mix remaining ingredients except

spaghetti. Pour over top of chicken.

Cover; cook on Low heat setting 6 hours or on High heat

setting 3 to 4 hours.

When about 15 minutes are left, cook and drain spaghetti as

directed on package.

Just before serving, shred chicken with 2 forks, and toss

creamy chicken mixture with cooked spaghetti.

11

Best

NEW DINNERS

PREP TIME: 10 minutes

TOTAL TIME: 5 hours 20 minutes
MAKES: 4 servings

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Creamy Tomato
Slow-Cooker
Chicken

4 boneless skinless chicken

breasts (about 1 1/4 lb)
2 cloves garlic, finely chopped
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (15 oz) Alfredo sauce
1 can (14.5 oz) diced tomatoes,
drained

2014 & / OF GENERAL MILLS

pouch (8 oz) Old El Paso

roasted tomato Mexican
cooking sauce
8 oz uncooked pasta (such as
penne or mostaccioli)
2 tablespoons cornstarch
2 tablespoons water
1/2 cup shredded Italian cheese
blend (2 oz), if desired

Spray 3- to 4-quart slow cooker with cooking spray.

Arrange chicken in bottom of slow cooker. Top with
garlic, basil, oregano, salt and pepper.

In separate bowl, stir together Alfredo sauce, tomatoes

and cooking sauce until well combined. Pour mixture
over chicken.

Cover; cook on Low heat setting 5 to 6 hours.

Ten to 15 minutes before serving time, cook pasta

as directed on package. In small bowl, stir together
cornstarch and water; stir into mixture in slow cooker.
Increase heat setting to High; cook uncovered 5 to 10
minutes longer.

Serve chicken with pasta; top with cheese.

12