2013...3 cups Original Bisquick® mix 2 tablespoons granulated sugar 1/ 4 cup unsalted butter, melted, slightly cooled 1/ 4 cup milk 1 teaspoon vanilla 3 eggs COATING 1 cup packed

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS

20132013

Spring Layered Caramel Candy Bar Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Slow Cooker Carolina Pulled-Pork Sandwiches . . . . . . . . . . . . . . . . . . . 4

Overnight Tex-Mex Egg Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Strawberry Cream Cheese Monkey Bread . . . . . . . . . . . . . . . . . . . . . . . . 6

Mini Key Lime Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Fall Cinnamon Roll Pound Cake with Vanilla Drizzle . . . . . . . . . . . . . . . . . 14

Meatball Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Layered Pizza Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Caramel Apple Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Cookies and Creme Cheesecake Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Summer Slow Cooker Turtle Monkey Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Lemon Buttercream Cake with Blueberries . . . . . . . . . . . . . . . . . . . . . . 10

Black Bean and Roasted Corn Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Orange Grilled Beer-Can Chickens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Best OF 2013

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS

LAYERED CARAMELCANDY BAR CHEESECAKE

PREP TIME: 1 hour 30 minutes TOTAL TIME: 7 hour 40 minutes MAKES: 12 servings

2013 © & ™/® of General Mills 2

WINNER: LAYER CAKE

MEMBER-EXCLUSIVE COLLECTION

CHEESECAKE LAYERS2 bars (2.05 oz each) milk chocolate-

covered nougat and caramel candy

1 cup unsalted butter, softened

1 cup sugar

4 packages (8 oz each) cream cheese, softened

4 eggs

1 package (4-serving size) vanilla pudding and pie filling mix (not instant)

2 teaspoons baking powder

SEE DIRECTIONS ON NEXT PAGE

CAKE LAYERS1 box Betty Crocker® SuperMoist®

dark chocolate cake mix

1 container (8 oz) sour cream1/2 cup water1/3 cup vegetable oil

2 eggs

FILLING AND FROSTING1 jar (12 oz) caramel topping

11/2 containers Betty Crocker® Rich & Creamy chocolate frosting

2 bars (2.05 oz each) milk chocolate- covered nougat and caramel candy, cut into 1/2-inch pieces

Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.

Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.

Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.

While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.

In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.

To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.

Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

2013 © & ™/® of General Mills 3MEMBER-EXCLUSIVE COLLECTION

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LAYERED CARAMELCANDY BAR CHEESECAKE

CAROLINA PULLED-PORK SANDWICHESSLOW COOKER

Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.

In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.

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

Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.

Using slotted spoon, spoon about 1/2 cup pork mixture, on bot-tom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

PREP TIME: 10 minutes TOTAL TIME: 8 hours 10 minutes MAKES: 12 sandwiches

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42013 © & ™/® of General Mills

WINNER: SLOW COOKER SANDWICH


1 boneless pork shoulder blade roast (3 lb)

1 tablespoon packed brown sugar

1 tablespoon kosher (coarse) salt

1 tablespoon pepper

1 tablespoon paprika

2 cups cider vinegar

1 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon red pepper sauce

12 kaiser rolls, split

1 pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)

EGG BAKEOVERNIGHT TEX-MEX

12 oz bulk spicy pork sausage

5 cups frozen southern-style hash brown potatoes (from 32-oz bag)

1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained

3 cups shredded Colby-Monterey Jack cheese (12 oz)

6 eggs

11/2 cups milk1/4 teaspoon salt

1 cup Old El Paso® Thick ’n Chunky salsa

Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.

Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

PREP TIME: 20 minutes TOTAL TIME: 9 hours 25 minutes MAKES: 10 servings

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WINNER: MAKE-AHEAD BRUNCH BAKE


MONKEY BREADSTRAWBERRY CREAM CHEESE


WINNER: HOW-TO


DOUGH3 cups Original Bisquick® mix

2 tablespoons granulated sugar1/4 cup unsalted butter, melted, slightly

cooled1/4 cup milk

1 teaspoon vanilla

3 eggs

COATING1 cup packed light brown sugar

2 teaspoons ground cinnamon1/2 cup unsalted butter, melted

FILLING1 cup sliced fresh strawberries

GLAZE1 package (3 oz) cream cheese,

softened

3 tablespoons powdered sugar

3 tablespoons milk1/4 teaspoon vanilla

Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.

In large bowl, stir together dough ingredients until well combined. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.

In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan.

Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries. Top with remaining strawberries. Dip remaining balls of dough into but-ter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.

Bake 25 to 30 minutes or until top is golden brown.

Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. If necessary, add more powdered sugar or milk to create a smooth, thick glaze.

Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Top warm bread with cream cheese glaze. Serve immediately.

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PREP TIME: 15 minutes TOTAL TIME: 50 minutes MAKES: 8 servings

In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in pow-dered sugar until smooth. Cover and refrigerate.

Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) 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.

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.

PREP TIME: 40 minutes TOTAL TIME: 1 hour 50 minutes MAKES: 48 servings

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CUPCAKESMINI KEY LIME

TOPPING1 box (4-serving size) vanilla instant

pudding and pie filling mix

11/2 cups whipping cream1/4 cup Key lime or regular lime juice

4 drops green food color

11/2 cups powdered sugar

CUPCAKES48 regular-size paper baking cups

1 box Betty Crocker® SuperMoist® yellow cake mix

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

FROSTING1 container Betty Crocker® Whipped

fluffy white frosting

1 tablespoon Key lime or regular lime juice

1/2 teaspoon grated Key lime or regular lime peel

WINNER: CITRUS-Y SWEET

72013 © & ™/® of General MillsMEMBER-EXCLUSIVE COLLECTION

GUILTY PLEASUREWinner

PREP TIME: 20 MINUTES TOTAL TIME: 2 HOUR 15 MINUTES MAKES: 12 SERVINGS

SLOW COOKER TURTLE MONKEY BREAD

2/3 cup packed brown sugar

1/2 cup butter

1/4 cup granulated sugar

1 can (16.3 oz

Pillsbury®Grands!®

Homestyle refrigerated

buttermilk biscuits

3/4 cup pecan halves

2 tablespoons whipping

cream

1/3 cup milk chocolate chips

2 bars (2.05 oz each) milk

chocolate-covered nougat

and caramel candy,

cut into 1/2-inch pieces


Best ofSUMMER 2013

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 8

Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.

In large resealable food-storage plastic bag, place granulated sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.

Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.

Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around edge of cooker; turn bread upside down onto heatproof serving plate.

In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm.

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GUILTY PLEASUREWinner

2MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 9

PREP TIME: 40 minutes TOTAL TIME: 4 hours 40 minutes MAKES: 12 servings

CAKE2 3/4 cups Gold Medal®

all-purpose flour

2 1/2 teaspoons baking

powder

1 teaspoon salt

1 1/2 cups granulated sugar

3/4 cup butter, softened

3 eggs

1 1/4 cups milk

GLAZE1 cup powdered sugar

1/3 cup fresh lemon juice

FROSTING1 1/2 cups butter, softened

4 cups powdered sugar

3 tablespoons milk

2 tablespoons fresh

lemon juice

3 cups fresh blueberries

3 teaspoons grated

lemon peel

IN BERRIESWinner

LEMON BUTTERCREAM CAKE WITH BLUEBERRIES


Best ofSUMMER 2013


Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Divide batter evenly between pans.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.

In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.

On serving plate, place 1 cake layer, rounded side up. Spread with 1/2 cup of the frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining cake layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes before serving. Cover; refrigerate any remaining cake.3

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IN BERRIESWinner


Cook corn as directed on bag; cool 10 minutes.

Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.

Serve with tortilla chips.

PREP TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes

MAKES: 32 servings

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BLACK BEAN AND ROASTED CORN SALSA

SALSAWinner

1 bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn

1 can (15 oz) black beans, drained, rinsed

1/2 cup chopped plum (Roma) tomato (1 small)

1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)

2 tablespoons chopped fresh cilantro

2 tablespoons chopped red onion

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 tablespoons olive oil

1 tablespoon lime juice

Tortilla chips, if desired

Best ofSUMMER 2013


2 whole chickens (about 4 lb each), washed, dried and giblets removed

4 teaspoons olive oil

4 to 6 tablespoons seasoned salt or dry rub of your choice

2 cans (12 oz each) beer

4 cloves garlic

2 oranges, each cut in half and 1 half cut into quarters

Heat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.

Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and pressing can into cavity. Place 1 quarter of orange in top cavity of each chicken. Insert ovenproof meat thermometer in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.

Balance chickens on beer cans; place on grill over indirect medium heat. Cover grill; cook about 1 hour 30 minutes or until thermometers read at least 165°F and legs move easily when lifted or twisted.

Place orange halves and remaining quarters, flesh side down, directly on grill; cover and cook 3 to 5 minutes.

Remove chickens and oranges from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens. Before serving, squeeze 2 of the orange halves over tops of chickens; serve others on the side.

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PREP TIME: 15 minutes TOTAL TIME: 1 hour 55 minutes

MAKES: 4 servings

BEYOND-THE- BASICS BBQ Winner

ORANGE GRILLED BEER-CAN CHICKENS

Best ofSUMMER 2013


CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

Prep Time 25 min • Total Time 2 hr 30 min • Servings 8

2 cups Gluten-Free All-Purpose Flour Blend

2 teaspoons gluten-free baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

3/4 cup granulated sugar

4 eggs

2 1/2 teaspoons pure vanilla

1 tablespoon ground cinnamon

1/2 cup gluten-free powdered sugar

1 tablespoon milk

1 Heat oven to 350°F. Spray 9x5-inch

loaf pan with cooking spray

(without flour).

2 In small bowl, mix flour blend, baking

powder and salt; set aside. In large

bowl, beat butter and granulated sugar

with electric mixer on medium-high

speed until fluffy, about 3 minutes.

Reduce speed to medium-low;

gradually beat in eggs and 2 teaspoons

of the vanilla until blended. Gradually

add flour mixture, beating on low

speed just until combined.

3 Transfer half of the batter to small bowl;

stir in cinnamon. Alternately spoon plain

batter and cinnamon batter into pan and

swirl with knife.

4 Bake 40 to 50 minutes or until toothpick

inserted in center comes out clean. Cool

on cooling rack 15 minutes; remove from

pan to cooling rack. Cool completely,

about 1 hour.

5 In small bowl, mix powdered sugar, milk

and remaining 1/2 teaspoon vanilla until

smooth. Drizzle over cake.

DIRECTIONS

Best Gluten

Free Fall Baking

Winner


Best ofFALL

2013

MEATBALL LASAGNA


1 jar (26 oz) tomato pasta sauce (any variety)

1 can (14.5 oz) diced tomatoes with Italian herbs, undrained

1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half

1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained

1 container (15 oz) ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh basil leaves

8 uncooked lasagna noodles

3 cups shredded mozzarella cheese (12 oz)

¼ cup shredded Parmesan cheese (1 oz)

1 Spray 13x9-inch (3-quart) glass baking

dish with cooking spray. In large

bowl, mix pasta sauce and tomatoes.

Reserve 1/2 cup tomato mixture. Stir

meatballs and stir-fry vegetables into

remaining tomato mixture.

2 In medium bowl, mix ricotta cheese,

egg and basil.

3 Spoon reserved 1/2 cup tomato

mixture over bottom of baking dish.

Top with 4 noodles. Top with about

half of the ricotta mixture and half

of the meatball mixture. Layer with

remaining 4 noodles, remaining

ricotta mixture, 1 cup mozzarella

cheese and remaining meatball

mixture. Sprinkle with remaining 2 cups

mozzarella cheese and the Parmesan

cheese. Spray sheet of foil with cooking

spray; cover baking dish with foil.

Refrigerate 8 hours or overnight.

4 Heat oven to 350°F. Bake covered lasagna

45 minutes. Uncover; bake 15 to 20

minutes longer or until bubbly, edges

are golden brown and cheese is melted.

Let stand 10 minutes before cutting.

DIRECTIONS

Best Fix-and-Freeze Dish

Winner


Best ofFALL

2013

LAYERED PIZZA DIP

Prep Time 10 min • Total Time 25 min • Servings 32

1 (8-oz.) container soft cream cheese with chives and onions

1/2 cup pizza sauce

1/2 cup chopped green bell pepper

1/3 cup finely chopped pepperoni

2 oz. (1/2 cup) shredded mozzarella cheese

2 oz. (1/2 cup) shredded Cheddar cheese

1 Heat oven to 350°F. In ungreased

9-inch pie pan or 1 to 1 1/2-quart

baking dish, layer all ingredients in

order listed.

2 Bake at 350°F. for 10 to 15 minutes or

until dip is hot and cheese is melted.

3 Serve warm with bagel crisps, bagel

chips or crackers.

DIRECTIONS

Best Game Day

Dip

Winner


Best ofFALL

2013

CARAMEL APPLE BARS

Prep Time 20 min • Total Time 50 min • Servings 36

1 cup packed brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1 3/4 cups Gold Medal® all-purpose flour

1 1/2 cups quick-cooking oats

1 teaspoon salt

1/2 teaspoon baking soda

4 1/2 cups coarsely chopped peeled tart apples (3 medium)

3 tablespoons Gold Medal® all-purpose flour

1 bag (14 ounces) caramels

1 Heat oven to 400ºF. Mix brown sugar,

butter and shortening in large bowl.

Stir in 1 3/4 cups flour, the oats, salt

and baking soda. Reserve 2 cups oat

mixture; press remaining oat mixture

in ungreased rectangular pan, 13x9x2

inches.

2 Toss apples and 3 tablespoons flour;

spread over mixture in pan. Heat

caramels over low heat, stirring

occasionally, until melted; pour evenly

over apples. Sprinkle with reserved oat

mixture; press lightly.

3 Bake 25 to 30 minutes or until topping

is golden brown and apples are

tender. For 36 bars, cut into 6 rows by

6 rows while warm. Store covered in

refrigerator.

DIRECTIONS

Best Orchard-

Fresh Fixes

Winner

Best ofFALL


COOKIES AND CREME CHEESECAKE BARS


1 box Betty Crocker® Hershey's™ Cookies 'n' Creme cookie mix

1/3 cup butter or margarine, softened

2 packages (8 oz each) cream cheese, softened

1 container Betty Crocker® Hershey's™ Cookies 'n' Creme frosting

3 eggs

1 Heat oven to 325°F. Line 13x9-inch

pan with foil, leaving 1 inch of foil

overhanging at 2 opposite sides

of pan; spray foil generously with

cooking spray. In medium bowl,

mix dry cookie mix and butter until

crumbly; reserve 1/2 cup. In bottom

of foil-lined pan, press remaining

crumbly mixture.

2 Remove cookie crumbs from frosting

container; set aside. In large bowl,

beat cream cheese and frosting with

electric mixer on medium speed

until smooth. Beat in eggs until well

blended; pour over crust. Add cookie

crumbs from frosting container to

reserved crumbly mixture; sprinkle

evenly over cream cheese mixture.

3 Bake about 45 minutes (about 42 minutes

for dark or nonstick pan) or just until set;

cool completely. Cover and refrigerate at

least 2 hours until chilled. For bars, cut

into 6 rows by 6 rows. For easy cutting,

dip knife into hot water after each cut,

cleaning it off with paper towel. Store

covered in refrigerator.

DIRECTIONS

Best Sweet-as-

Candy Treats

Winner

Best ofFALL


2013...3 cups Original Bisquick® mix 2 tablespoons granulated sugar 1/ 4 cup unsalted butter, melted, slightly cooled 1/ 4 cup milk 1 teaspoon vanilla 3 eggs COATING 1 cup packed

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