ll

MEMBER EXCLUSIVE COLLECTION MEMBER EXCLUSIVE BETTER-THAN-ALMOST-ANYTHING CAKE, PG. 4 2011 & / of General Mills
1

Slow Cooker
BEEF STROGANOFF
PREP TIME: 15 minutes TOTAL TIME: 8 hours 15 minutes MAKES: 8 servings

1 2 3

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

WINNER: SLOW COOKER

2 1 1 1 pounds beef stew meat cup chopped onion can (103/4 ounces) condensed cream of golden mushroom soup can (103/4 ounces) condensed cream of onion soup 1
1/ 4

1 1 6

jar (6 ounces) Green Giant sliced mushrooms, drained teaspoon pepper package (8 ounces) cream cheese, cubed container (8 ounces) sour cream cups hot cooked noodles or rice
2

MEMBER EXCLUSIVE

2011 & / of General Mills

Slow Cooker
FAMILY-FAVORITE CHILI
PREP TIME: 20 minutes TOTAL TIME: 6 hours 20 minutes MAKES: 8 servings (1 1/4 cups each)

1 2 3
RUNNER UP: SLOW COOKER
2 1 2 1 1 lb lean (at least 80 %) ground beef large onion, chopped (1 cup) cloves garlic, nely chopped can (28 oz) diced tomatoes, undrained can (16 oz) chili beans in sauce, undrained
MEMBER EXCLUSIVE

In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients. Cover and cook on low heat setting 6 to 8 hours.

1 can (15 oz) tomato sauce 2 tablespoons chili powder 11/2 teaspoons ground cumin 1/ 2 teaspoon salt 1/ 2 teaspoon pepper

2011 & / of General Mills

BETTER-THAN-ALMOST-ANYTHING

Cake

PREP TIME: 10 minutes

TOTAL TIME: 3 hours 3 minutes

MAKES: 15 servings

1 2

Heat oven to 350F (325F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

WINNER: POKE CAKE

3
1 box Betty Crocker SuperMoist German chocolate cake mix water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits

MEMBER EXCLUSIVE

2011 & / of General Mills

Caramel-Drizzled
PUMPKIN POKE CAKE
PREP TIME: 20 minutes TOTAL TIME: 2 hours 55 minutes MAKES: 20 servings

CAKE 1 box Betty Crocker SuperMoist yellow cake mix 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix) 1/ 3 cup water 1/ 3 cup vegetable oil 4 eggs 2 teaspoons pumpkin pie spice

TOPPING 1 can (14 oz) sweetened condensed milk 2 jars (12 oz each) hot fudge topping 1 container Betty Crocker Whipped uffy white frosting 1/ 4 cup chopped pecans, toasted 2 tablespoons caramel topping

RUNNER UP: POKE CAKE

1 2

Heat oven to 350F (325F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center. Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.

Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on high 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with pecans. Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

5 6

MEMBER EXCLUSIVE

2011 & / of General Mills

BUFFALO CHICKEN

PREP TIME: 15 minutes TOTAL TIME: 8 hours 15 minutes MAKES: 6 servings

1 2 3

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese. Cover; cook on Low heat setting 8 to 10 hours. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

WINNER: SPICY BUFFALO

21/2 lb boneless skinless chicken thighs, cut into 1-inch pieces 1 large onion, chopped (about 1 cup) 2 medium stalks celery, sliced (about 1 cup) 2 medium carrots, chopped (about 1 cup) 1 can (28 oz) Muir Glen organic diced tomatoes, undrained

can (15 oz) Progresso black beans, drained, rinsed 1 cup Progresso chicken broth (from 32-oz carton) 2 teaspoons chili powder 1/ 2 teaspoon salt 1/ 4 cup buffalo wing sauce (from 12-oz jar) Crumbled blue cheese, if desired 1

MEMBER EXCLUSIVE

2011 & / of General Mills

Buffalo
PREP TIME: 20 minutes TOTAL TIME: 7 hours 20 minutes MAKES: 8 sandwiches

CHICKEN WRAPS

1 2 3
RUNNER UP: SPICY BUFFALO

In 1 1/2-quart slow cooker, place chicken; sprinkle with salt. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use low). With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.

2
1/ 2 3/ 4 3/ 4

1 3

lb boneless skinless chicken thighs teaspoon salt cup buffalo wing sauce (from 12-oz jar) cup ranch dressing package (11.5 oz) Old El Paso our tortillas for burritos (8 tortillas) cups shredded lettuce

MEMBER EXCLUSIVE

2011 & / of General Mills

CHEESECAKE BARS
PREP TIME: 20 minutes TOTAL TIME: 3 hours 40 minutes MAKES: 24 bars

1 2 3 4

Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, our, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie lling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

WINNER: FALL BAKING

1
1/ 2

2
1/ 2

pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix cup rm butter or margarine packages (8 oz each) cream cheese, softened cup sugar tablespoons Gold Medal all-purpose our

1 1 1
1/ 2 1/ 4

teaspoon vanilla egg can (21 oz) apple pie lling teaspoon ground cinnamon cup chopped walnuts

MEMBER EXCLUSIVE

2011 & / of General Mills

WITH CREAM CHEESE FROSTING

teaspoon salt cups shredded carrots (5 medium) cup coarsely chopped nuts

PREP TIME: 30 minutes TOTAL TIME: 2 hours 25 minutes MAKES: 12 servings

1/ 2

3 1

CAKE

11/2 1 3 2

cups granulated sugar cup vegetable oil eggs cups Gold Medal allpurpose our 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla

FROSTING

package (8 oz) cream cheese, softened 1/ 4 cup butter or margarine, softened 2-3 teaspoons milk 1 teaspoon vanilla 4 cups powdered sugar

RUNNER UP: FALL BAKING

1 2

Heat oven to 350F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly our. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add our, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.

3 4

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake. Store covered in refrigerator.

MEMBER EXCLUSIVE

2011 & / of General Mills

CHICKEN POT PIE

PREP TIME: 15 minutes TOTAL TIME: 45 minutes MAKES: 6 servings

Hearty

1 2 3

Heat oven to 400F. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. Bake 30 minutes or until golden brown.

WINNER: GO-TO DINNER

1 1 1 1
1/ 2

package (16 ounces) frozen mixed vegetables, thawed cup cut-up cooked chicken can (10 3/4 ounces) condensed cream of chicken soup cup Original Bisquick mix cup milk egg
MEMBER EXCLUSIVE
10

2011 & / of General Mills

FAMILY FAVORITE

Macaroni

AND CHEESE

PREP TIME: 25 minutes TOTAL TIME: 50 minutes MAKES: 6 servings

1 2 3

Heat oven to 350F. Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in our, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

RUNNER UP: GO-TO DINNER

2
1/ 4 1/ 4

1/ 2 1/ 4

cups uncooked elbow macaroni (7 ounces) cup butter or margarine cup Gold Medal allpurpose our teaspoon salt teaspoon pepper

1/ 4 1/ 4

2 2

teaspoon ground mustard teaspoon Worcestershire sauce cups milk cups shredded or cubed Cheddar cheese (8 ounces)

MEMBER EXCLUSIVE

2011 & / of General Mills

11

MEMBER EXCLUSIVE COLLECTION MEMBER EXCLUSIVE

MALT SHOPPEGeneral Mills COOKIE CAKE, PG. 10 2011 & / of ICE CREAM

Chicken
BLT TaCo SaLad
ToTal Time: 1 hour PreP Time: 30 minutes makes: 8 servings

1 2

In medium bowl, mix dressing ingredients until well blended. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. drain on paper towel; reserve 1 tablespoon drippings in skillet. add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled. In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours. Just before serving, top with cheese, avocado, sour cream and tortilla chips.

3 4

WiNNer: FRESh SUMMER RECIpE

dRESSIng 1/ cup old El paso 2 Thick n Chunky Salsa 1/ cup French dressing 2 SaLad 8 slices bacon, cut into 1/ -inch pieces 2 4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices 6 cups torn romaine or iceberg lettuce 1 2 1 11/2
1/ 4

medium yellow bell pepper, coarsely chopped large tomatoes, coarsely chopped medium avocado, peeled, pitted and cut into thin wedges cups shredded ColbyMonterey-Jack cheese blend cup sour cream, if desired cup small triangular tortilla chips

MEMBER EXCLUSIVE

2011 & / of General Mills

Layered
CREAMY LIME DRESSING 1 package (8 oz) cream cheese, softened 1/ cup frozen limeade 2 concentrate, thawed 1/ cup powdered sugar 4 1 cup whipping cream, whipped

SUMMER FRUITS WITH CREAMY LIME DRESSING

FRUIT 3 cups cut-up cantaloupe 1 quart strawberries, quartered 2 ripe medium mangoes, seed removed, peeled and cut up 2 cups blueberries 2 cups cut-up honeydew melon mint leaves, if desired

1
RUNNER UP: FRESH SUMMER RECIPE
PREP TIME: 40 minutes TOTAL TIME: 40 minutes MAKES: 24 servings

In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside. In 3-quart trie bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves. Serve immediately, or cover and refrigerate up to 2 hours before serving.

MEMBER EXCLUSIVE

2011 & / of General Mills

Grilled R ibs
WITH CHERRY COLA BARBECUE SAUCE
PREP TIME: 30 minutes TOTAL TIME: 2 hours MAKES: 6 servings

Heat oven to 350F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until avors are blended and sauce is slightly thickened. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

2
WINNER: GRILLED RECIPE
5-6 lb pork baby back ribs 1 teaspoon seasoned salt 1 teaspoon garlic pepper blend 1/ teaspoon ground ginger 2 1 cup barbecue sauce 1 can (12 oz) cherry cola 1/ cup cherry preserves 4 1/ teaspoon ground mustard 2 1-2 teaspoons buffalo wing hot sauce or other hot sauce

3 4

MEMBER EXCLUSIVE

2011 & / of General Mills

Grilled
3 2 12 1 12
3/ 4

BACON-CHEESEBURGERS

pounds lean ground beef small onions, nely chopped teaspoon pepper hamburger buns, split and toasted cup blue cheese dressing slices bacon, crisply cooked and broken in half

PREP TIME: 20 minutes TOTAL TIME: 31 minutes MAKES: 12 servings

RUNNER UP: GRILLED RECIPE

1 2

Heat coals or gas grill for direct heat. Mix beef, onions and pepper. Shape into 12 patties, each about 3/4 inch thick. Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear.

Place burgers on bottom half of buns. Spoon dressing onto burgers; top each with 2 pieces of bacon. Top with top half of buns.

MEMBER EXCLUSIVE

2011 & / of General Mills

Three-Berry
TRIFLE
PREP TIME: 15 minutes MAKES: 24 servings TOTAL TIME: 2 hours 45 minutes

1 2 3 4

Heat oven to 350F (325F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Cut or tear cake into 1-inch pieces. In 3-quart glass trie bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

WINNER: 350 CALORIES OR LESS RECIPE

1 box Betty Crocker SuperMoist white cake mix Water, vegetable oil and egg whites called for on cake mix box pint (2 cups) blueberries pint (2 cups) raspberries pint (2 cups) strawberries, halved cup granulated sugar
1/ 3 1/ 4

1 1 1

1 2

cup raspberry-avored liqueur or cranberryraspberry juice cup whipping cream tablespoons powdered sugar

MEMBER EXCLUSIVE

2011 & / of General Mills

Summer
PREP TIME: 30 minutes

GARDEN CHICKEN STIR-FRY

TOTAL TIME: 30 minutes MAKES: 4 servings

1 2 2 1 1

lb boneless skinless chicken 1 breasts, cut into 1-inch pieces 3 cloves garlic, nely chopped teaspoons nely 2-3 chopped gingerroot 2 medium onion, cut into thin wedges 1 1/ cup ready-to-eat baby-cut 2 carrots, cut lengthwise in half 2 cup fat-free chicken broth

tablespoons reducedsodium soy sauce teaspoons sugar cups fresh broccoli orets cup sliced fresh mushrooms (3 oz) cup chopped bell pepper (any color) teaspoons cornstarch Hot cooked brown rice, if desired

RUNNER UP: 350 CALORIES OR LESS RECIPE

1 2

Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown. Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.

3 4

Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

MEMBER EXCLUSIVE

2011 & / of General Mills

Dessert Squares
CRUST 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/ cup butter or margarine, 2 softened 1 egg FILLING 1 cup white vanilla baking chips (6 oz) 1 package (8 oz) cream cheese, softened TOPPING 4 cups sliced fresh strawberries 1/ cup sugar 2 2 tablespoons cornstarch 1/ cup water 3 10-12 drops red food color, if desired
PREP TIME: 30 minutes TOTAL TIME: 2 hours 30 minutes MAKES: 20 servings

STRAWBERRIES & CREAM

Heat oven to 350F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

WINNER: PICNIC RECIPE

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over lling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

MEMBER EXCLUSIVE

2011 & / of General Mills

OVEN-FRIED

Picnic Chicken
TOTAL TIME: 40 minutes MAKES: 24 servings

PREP TIME: 40 minutes

1 2 3

Heat oven to 400F. Spray cookie sheet with cooking spray. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170F).

RUNNER UP: PICNIC RECIPE

2/ 3

8 1 1 2

cup buttermilk boneless skinless chicken breasts (21/2 lb) cup corn akes cereal cup Original Bisquick mix or Gold Medal all-purpose our packages (1 oz each) ranch dressing mix (dry) Cooking spray

MEMBER EXCLUSIVE

2011 & / of General Mills

MALT SHOPPE MEMORIES

Ice Cream
COOKIE CAKE
TOTAL TIME: 6 hours 10 minutes
1/ 2

PREP TIME: 35 minutes

MAKES: 16 servings

2/ 3 1/ 3

2 1

pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix cup chocolate-avor malted milk powder cup vegetable oil tablespoons water egg

1 4 2 1

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

WINNER: GUILTY PLEASURE RECIPE

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. 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.
MEMBER EXCLUSIVE
2011 & / of General Mills

2 3

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 rm. 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.
10

Chocolate TURTLE CAKE

PREP TIME: 25 minutes MAKES: 20 servings TOTAL TIME: 1 hour 50 minutes

1 2

Heat oven to 350F (325F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

3
RUNNER UP: GUILTY PLEASURE RECIPE
1 11/3
1/ 2

3 1

1/ 2

box Betty Crocker SuperMoist devil's food cake mix cups water cup vegetable oil eggs bag (14 oz) caramels cup evaporated milk
MEMBER EXCLUSIVE

1 1

cup chopped pecans bag (6 ounces) semisweet chocolate chips (1 cup) Ice cream or Whipped cream, if desired Caramel and chocolate topping, if desired Chopped pecans, if desired

2011 & / of General Mills

11

MEMBER EXCLUSIVE COLLECTION

MINI KEY LIME CUPCAKES, PG. 5

Bacon
PREP TIME: 30 minutes

& HASH BROWN EGG BAKE

TOTAL TIME: 9 hours 40 minutes MAKES: 12 servings

In 12-inch skillet, cook bacon until crisp. Using slotted spoon, remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. Heat oven to 325F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
1 1 1 1 2
1

WINNER: BEST BREAKFAST-BRUNCH

lb bacon, cut into 1-inch pieces medium onion, chopped ( 1/2 cup) medium red bell pepper, chopped ( 3/4 cup) package (8 oz) sliced fresh mushrooms tablespoons Dijon mustard teaspoon salt
1 3

/2 teaspoon pepper /4 cup milk

12 eggs 1 package (2 lb) frozen hash browns, thawed 2 cups shredded Cheddar cheese (16 oz)

/2

MEMBER EXCLUSIVE

2011 & / of General Mills

Monkey
BREAD
3 1 1
1 1 3

/4 cup butter (do not use margarine)

1 2

cup packed brown sugar tablespoons whipping cream 1 /2 cup coarsely chopped pecans 3 1/2 cups Original Bisquick mix 1 /2 cup milk 2 tablespoons granulated sugar

/4 /2

tablespoons butter, softened (do not use margarine) teaspoon vanilla egg cup sugar teaspoon cinnamon

PREP TIME: 20 minutes

TOTAL TIME: 40 minutes

MAKES: 12 servings

RUNNER UP: BEST BREAKFAST-BRUNCH

1 2 3

Heat oven to 350F. Spray 12-cup uted tube cake pan with cooking spray. In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans. In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.

4 5

In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture. Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

MEMBER EXCLUSIVE

2011 & / of General Mills

CUPCAKES WITH CREAM CHEESE FROSTING & FILLING

PREP TIME: 50 minutes TOTAL TIME: 1 hour 25 minutes MAKES: 24 servings

1 2 3
WINNER: BEST CUPCAKE
CUPCAKES
1 box Betty Crocker SuperMoist devils food cake mix Water, vegetable oil and eggs called for on cake mix package 1 bottle (1 oz) red food color (about 2 tablespoons)

Heat oven to 350F. Place paper baking cup in each of 24 regular-size mufn cups. Mix cake batter as directed on box, using water, oil, eggs and food color. Fill mufn cups 2/3 full. Bake cupcakes as directed on box. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In large bowl, beat cream cheese, 1/3 cup butter and 3 teaspoons vanilla with electric mixer on high speed until uffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency. Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and lling comes to the top. Repeat with remaining cupcakes. Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Store in refrigerator.

FILLING AND FROSTING

12 oz cream cheese (from two 8-oz packages), softened 1 /3 cup butter or margarine, softened 3 teaspoons vanilla 9 cups powdered sugar 1-3 tablespoons milk

MEMBER EXCLUSIVE

2011 & / of General Mills

Mini
CUPCAKES
48 regular-size paper baking cups 1 box Betty Crocker SuperMoist yellow cake mix Water, vegetable oil and eggs called for on cake mix box

KEY LIME CUPCAKES

TOPPING
box (4-serving size) vanilla instant pudding and pie lling mix 11/2 cups whipping cream 1 /4 cup Key lime or regular lime juice 4 drops green food color 1 /2 cup powdered sugar PREP TIME: 40 minutes TOTAL TIME: 1 hour 50 minutes MAKES: 48 servings 1

FROSTING
1 1
1

/2

container Betty Crocker Whipped uffy white frosting tablespoon Key lime or regular lime juice teaspoon grated Key lime or regular lime peel

RUNNER UP: BEST CUPCAKE

1 2

In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. Heat oven to 375F (350F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size mufn cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each mufn cup, using about half of the batter. (Mufn cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3 4

Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

MEMBER EXCLUSIVE

2011 & / of General Mills

Barn Cake
CAKE, CUPCAKES AND FROSTING
box Betty Crocker SuperMoist yellow or devils food cake mix Water, vegetable oil and eggs called for on cake mix box 2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting Red liquid food color Red gel or paste food color 1

WITH BARN ANIMAL CUPCAKES

SHEEP DECORATIONS
4 red miniature candy-coated chocolate baking bits 8 brown miniature candy-coated chocolate baking bits 4 small white gumdrops, cut in half vertically 64 miniature marshmallows, cut in half crosswise

PIG DECORATIONS
8 8 1 red miniature candy-coated chocolate baking bits brown miniature candy-coated chocolate baking bits roll Betty Crocker Fruit Roll-Ups strawberry chewy fruit snack (from 5-oz box)

BARN DECORATIONS
Tray or foil-covered cardboard (about 20x15 inches) 5 thin pretzel sticks 6 graham cracker squares 11/2 cups shredded coconut Yellow liquid food color Green liquid food color

PREP TIME: 1 hour 35 minutes TOTAL TIME: 4 hours 45 minutes MAKES: 20 servings

CHICK DECORATIONS
Reserved yellow coconut (from barn) 8 brown miniature candy-coated chocolate baking bits

WINNER: BEST KID APPROVED RECIPE

small orange gumdrops

recipe on next page

MEMBER EXCLUSIVE

2011 & / of General Mills

BARN CAKE WITH BARN ANIMAL CUPCAKES RECIPE

1
Heat oven to 350F (325F for dark or nonstick pans). Grease bottom and sides of 9-inch square pan with shortening or cooking spray. Place paper baking cup in each of 12 regular-size mufn cups. Make cake mix as directed on box, using water, oil and eggs. Pour 2 1/4 cups batter into square pan; divide remaining batter among mufn cups. Bake cupcakes 17 to 22 minutes, square pan 22 to 27 minutes, or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely at room temperature, about 1 hour. Refrigerate or freeze square cake 1 hour until rm. In small bowl, tint 1 cup of the frosting with red liquid food color to make pink frosting. In medium bowl, tint 1 1/2 cups of the frosting with red gel or paste food color to make desired color of red frosting for barn; set aside. Reserve remaining white frosting. Decorate square cake to make barn; decorate cupcakes to make 4 chicks, 4 sheep and 4 pigs. BARN: Trim 1 side of square cake to form roof of barn; place cake near top of tray with roof at top of tray. To crumb-coat cake, spread thin layer of red frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost sides and top of cake with remaining red frosting. Make vertical lines on top of cake to look like boards (use spatula or toothpick).
Hay: Place 1/2 cup of the coconut in resealable food-storage plastic bag.

Add 2 drops yellow liquid food color; seal bag and shake to mix. Place small amount of yellow coconut at bottom of window and doorway (reserve remaining yellow coconut to decorate chick cupcakes).
Grass: Place remaining 1 cup coconut in resealable food-storage plastic

bag. Add 2 drops green liquid food color; seal bag and shake to mix. Scatter green coconut on bottom half of tray. Decorate cupcakes and arrange on coconut grass.

4 5

CHICKS: Frost 4 cupcakes with white frosting. Top with reserved yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes. SHEEP: Frost 4 cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool. PIGS: Frost 4 cupcakes with pink frosting. For snout, spread additional 1 teaspoon pink frosting in small circle on each cupcake; add red baking bits for nostrils. For eyes, add brown baking bits. For ears, cut 8 small triangles from fruit snack; place on cupcakes.

cut cake on the lines shown above

Window: Break 2 pretzel sticks in half; place near top of cake in square shape. Shutters: Place 1-inch-square piece of graham cracker on each side of window. Sides and top of doorway: Place 3 pretzel sticks near bottom of cake. Doors: Place 2 1/2x1-inch graham cracker rectangle on each side of doorway. Roof: Arrange eight 2 1/2 x1-inch graham cracker rectangles on top edge of

cake, overlapping to form barn roof shape.

MEMBER EXCLUSIVE

2011 & / of General Mills

PANCAKES
PREP TIME: 25 minutes TOTAL TIME: 25 minutes MAKES: 10 servings

1 2 3 4

Heat griddle or skillet over medium-high heat or to 375F. In medium bowl, stir Bisquick mix, milk and eggs until blended. Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears. Cook pancakes until edges are dry. Turn; cook until golden. To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.

RUNNER UP: BEST KID APPROVED RECIPE

2 cups Original Bisquick mix 1 cup milk 2 eggs Fresh blueberries, chocolate chips or raisins

MEMBER EXCLUSIVE

2011 & / of General Mills

DOUBLE

Banana Bread
TOPPING
1

BREAD
/4 cup sugar 1 /4 cup canola or vegetable oil 3 /4 cup buttermilk
3

2 1 1 2 1

/4 3 /4
1

teaspoons vanilla egg cup mashed very ripe bananas (2 medium) cups Gold Medal all-purpose our teaspoon baking soda teaspoon salt cup dried banana chips, chopped cups Oatmeal Crisp Almond cereal, slightly crushed

crushed 2 teaspoons sugar 2 teaspoons canola or vegetable oil Reserved 2 tablespoons banana chips PREP TIME: 15 minutes

/2 cup Oatmeal Crisp Almond cereal,

TOTAL TIME: 3 hours 25 minutes MAKES: 16 servings

WINNER: BEST MIDNIGHT SNACK

Heat oven to 350F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. With spoon, stir in our, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into our mixture. Spoon into pan; spread evenly. In small

bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

MEMBER EXCLUSIVE

2011 & / of General Mills

Extraordinary
CHOCOLATE CHIP COOKIES
11/2 11/4 11/4 1 2 4 2
1

/2

cups butter or margarine, softened cups granulated sugar cups packed brown sugar tablespoon vanilla eggs cups Gold Medal all-purpose our teaspoons baking soda teaspoon salt bag (24 oz) semisweet chocolate chips (4 cups)

PREP TIME: 1 hr 25 min TOTAL TIME: 1 hr 40 min MAKES: 72 servings

1 2 3

Heat oven to 350F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and uffy. Stir in our, baking soda and salt (dough will be stiff). Stir in chocolate chips. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ ice cream scoop 2 inches apart. Flatten slightly. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

RUNNER UP: BEST MIDNIGHT SNACK

MEMBER EXCLUSIVE

2011 & / of General Mills

10

CHOCOLATE CAKES
PREP TIME: 20 minutes TOTAL TIME: 20 minutes MAKES: 6 servings

1 2

Heat oven to 450F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly. In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and our. Divide batter evenly among custard cups. Place cups on cookie sheet with sides. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.

WINNER: BEST OOH LA LA

Unsweetened baking cocoa 6 oz semisweet baking chocolate, chopped 1 /2 cup plus 2 tablespoons butter or margarine 3 whole eggs 3 egg yolks 11/2 cups powdered sugar 1 /2 cup Gold Medal all-purpose our* Additional powdered sugar, if desired Sugared kumquats, if desired *Do not use self-rising our.

MEMBER EXCLUSIVE

2011 & / of General Mills

11

Lemon
box Betty Crocker SuperMoist lemon cake mix Water, vegetable oil and eggs called for on cake mix box 3 /4 cup lemon pie lling (from 15- to 16-oz can) 1 container Betty Crocker Whipped vanilla frosting 1

MOUSSE CAKE
PREP TIME: 15 minutes TOTAL TIME: 1 hour 3 minutes MAKES: 16 servings

1 2 3

Heat oven to 350F (325F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. In medium bowl, gently stir pie lling into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

RUNNER UP: BEST OOH LA LA

MEMBER EXCLUSIVE

2011 & / of General Mills

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