MEMBER-EXCLUSIVE COLLECTION | 2015 & / OF GENERAL MILLS

2015 & / OF GENERAL MILLS

Best

GRILLED CHICKEN

4 boneless skinless chicken

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

1/4 teaspoon pepper

1/2 cup honey mustard
dressing

4 slices (1/2 ounce each)

cooked ham, 3x1 1/2 inches
1/2 teaspoon seasoned salt

1 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.

WINNER

2015

Grilled Ham- and

Swiss-Stuffed
Chicken Breasts
PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
SERVES: 4

2015 & / OF GENERAL MILLS

2 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.

3 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.

Best

GRILLED CHICKEN

WHITE BARBECUE SAUCE

cup mayonnaise or salad
dressing

BACON-WRAPPED CHICKEN
4 boneless skinless chicken
breasts

2 teaspoons lemon juice

8 slices packaged precooked

bacon

1 teaspoon cider vinegar

2 teaspoons chopped parsley
teaspoon red pepper sauce

RUNNER UP

2015

Double Barbecue
Bacon-Wrapped
Grilled Chicken
PREP TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVES: 4

2015 & / OF GENERAL MILLS

2 teaspoons barbecue
seasoning
cup barbecue sauce

1 Heat gas or charcoal grill. In small bowl, stir together white

barbecue sauce ingredients; cover and refrigerate until
serving time.

2 Wrap each chicken breast with 2 slices bacon, stretching

bacon to cover as much of the breast as possible; secure ends
of bacon to chicken with toothpicks. Sprinkle both sides with
barbecue seasoning.

3 Place chicken on grill over medium heat. Cover grill; cook

5 minutes. Brush with 2 tablespoons of the barbecue sauce.
Cook 5 to 7 minutes longer or until juice of chicken is clear
when center of thickest part is cut (170F). Turn chicken;
brush with remaining barbecue sauce. Serve chicken topped
with white barbecue sauce.

Best

COBBLERS &
CRISPS

1 pouch (1 lb 1.5 oz) Betty

Crocker oatmeal cookie
mix
cup cold butter
5 cups frozen sliced peaches,
thawed and drained, or 1
can (29 oz) sliced peaches,
drained

1 Heat oven to 375F. In large bowl, place cookie mix. Cut in

WINNER

2015

Peach Crisp
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
SERVES: 6

butter, using pastry blender or fork, until mixture looks like

coarse crumbs.

2 In ungreased 8-inch square baking dish or 2-quart round

casserole, place peaches. Sprinkle cookie mixture over
peaches.

3 Bake 25 to 30 minutes or until topping is golden brown.

Serve warm or cool.

2015 & / OF GENERAL MILLS

Best

COBBLERS &
CRISPS

BARS

1 cup blackberries

1 pouch Betty Crocker

sugar cookie mix

1/3 cup granulated sugar

1 cup cold butter, cut into

cubes
1 egg
1 pint blueberries

1 tablespoon cornstarch
ICING
1 cup powdered sugar
2 to 3 tablespoons milk

1 pint raspberries

1 Heat oven to 350F. Line 9-inch square pan with cooking

parchment paper.

RUNNER UP

2015

Summer Berry
Cobbler Bars
PREP TIME: 10 minutes
TOTAL TIME: 2 hours
SERVES: 16

2 In medium bowl, place cookie mix. Cut in butter with pastry

blender or two knives until mixture is size of small peas. Add
egg; mix until combined. Dough will be very crumbly. Press half
of the mixture into pan.

3 In separate bowl, toss blueberries, raspberries, blackberries,

granulated sugar and cornstarch. Spread on top of sugar cookie
mixture. Crumble remaining dough on top of fruit mixture.

4 Bake 35 to 40 minutes or until topping is golden and fruit filling

is bubbly. Cool completely, about 1 hour.

5 In small bowl, beat Icing ingredients with whisk, adding just

enough milk to make a thick but pourable glaze. Drizzle over

cooled bars. Let stand 20 minutes before cutting. Cut into 4
rows by 4 rows.

2015 & / OF GENERAL MILLS

Best

ICE CREAM CAKE

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

WINNER

2015

cup hot fudge topping

1 cup crushed chocolatecovered malted milk balls
2 cups vanilla ice cream,
softened
2 cups chocolate ice cream,
softened
1 cup frozen whipped
topping, thawed

Malt Shoppe
Memories Ice Cream
Cookie Cake
PREP TIME: 35 minutes
TOTAL TIME: 6 hours 10 minutes
SERVES: 16

DIRECTIONS ON PAGE 6

2015 & / OF GENERAL MILLS

Malt Shoppe Memories

Ice Cream Cookie Cake
DIRECTIONS

1 Heat oven to 350F. 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.

2 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.

3 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.

2015 & / OF GENERAL MILLS

4 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.

5 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.

Best

ICE CREAM CAKE

1 pouch Betty Crocker

chocolate chip cookie mix
1/3 cup butter, softened
2 tablespoons water
cup hot fudge topping
1 quart (4 cups) cookie dough
ice cream, slightly softened

1 Blend cookie mix, butter and water; reserve 1/2 cup dough.

RUNNER UP

2015

Chocolate Chip
Cookie Ice Cream
PREP TIME: 20 minutes
TOTAL TIME: 2 hours 20 minutes
SERVES: 8

2015 & / OF GENERAL MILLS

Press remaining dough into greased and floured 9-inch pie

plate. Bake at 350F for 14 to 16 minutes or until golden brown
on edge. Cool on cooling rack 10 minutes.

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

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

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.

Best

ZUCCHINI

BROWNIES

FROSTING

1 box Betty Crocker Gluten

Free brownie mix

3 tablespoons butter

cup butter, melted

1 oz unsweetened baking
chocolate

2 eggs

1 cups powdered sugar

1 cup shredded zucchini

2 to 3 tablespoons milk

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

WINNER

2015

Zucchini Brownies
with Fudge Frosting
PREP TIME: 15 minutes
TOTAL TIME: 2 hour 25 minutes
SERVES: 16

bottom only of 8- or 9-inch square pan with cooking spray

(without flour).

2 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.

3 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.

4 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.

2015 & / OF GENERAL MILLS

Best

ZUCCHINI

CAKE

FROSTING

1 cups Gold Medal allpurpose flour

4 oz cream cheese, softened

1 cup granulated sugar

teaspoon ground
cinnamon
1 teaspoon baking powder

4 tablespoons unsalted butter,

softened
2 cups powdered sugar, sifted
1 tablespoon milk
1 teaspoon vanilla

teaspoon baking soda

teaspoon salt
1 cup mashed ripe bananas
(2 medium)
1 cup shredded zucchini (1
medium)

RUNNER UP

2015

Zucchini-Banana
Cake with Cream
Cheese Frosting

1 egg
cup vegetable oil
1 teaspoon vanilla

PREP TIME: 15 minutes

TOTAL TIME: 1 hour 50 minutes
SERVES: 9

DIRECTIONS ON PAGE 10

2015 & / OF GENERAL MILLS

Zucchini-Banana Cake
with Cream Cheese Frosting
DIRECTIONS

1 Heat oven to 350 F. Spray 8-inch square pan with cooking

spray; line with cooking parchment paper.

2 In large bowl, mix flour, granulated sugar, cinnamon, baking

powder, baking soda and salt. In medium bowl, mix bananas,
zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add
wet ingredients to dry ingredients all at once; stir just until
combined.

4 In medium bowl, beat Frosting ingredients with electric

mixer on medium speed until smooth and creamy. Spread
evenly on top of cake. Cut into 3 rows by 3 rows. Cover and
refrigerate any remaining cake.

3 Spread batter in pan. Bake 35 to 40 minutes or until cake just

begins to turn brown on top and toothpick inserted in center
comes out with a few moist crumbs. Cool completely in pan,
about 1 hour.

2015 & / OF GENERAL MILLS

10

Best

PASTA SALAD

1 box Betty Crocker

Suddenly Salad ranch &
bacon pasta salad mix
cup mayonnaise
2 cups cut-up cooked
chicken

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)

1 large tomato, cut into

wedges

1 Cook pasta as directed on box.

WINNER

2015

California Chicken
BLT Salad
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
SERVES: 7

2015 & / OF GENERAL MILLS

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

3 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.

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Best

PASTA SALAD

1 box Betty Crocker Suddenly Salad

Caesar pasta salad mix
cup Italian dressing
4 cups torn romaine lettuce
1 cup cubed salami
1 cup cherry tomatoes, halved
4 oz mozzarella or provolone cheese, cut
into 1/2-inch cubes (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained

RUNNER UP

2015

Quick Antipasto
Pasta Salad
PREP TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES: 6

1 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling

water. Gently boil uncovered 12 minutes, stirring
occasionally.

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

3 In large bowl, stir together seasoning mix and dressing. Toss
with pasta and remaining ingredients. Stir in croutons and
Parmesan topping just before serving. Serve immediately, or
refrigerate.

2015 & / OF GENERAL MILLS

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