Best of Spring 2015

2015 & / OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2015 & / OF GENERAL MILLS2015 & / OF GENERAL MILLSPREP TIME: 30 minutes TOTAL TIME: 1 hour 15 minutes MAKES: 24 servingsDreamy Cream-Filled CupcakesWINNER20151 box Betty Crocker SuperMoist devil's food cake mix water, vegetable oil and eggs called for on cake mix box112containers Betty Crocker Whipped ufy white frosting12 cup miniature semisweet chocolate chipsHeat oven to 350F (325F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 14 inch of corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for lling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.Sprinkle chocolate chips on top of each cupcake. Store loosely covered.123CUPCAKEBest12015 & / OF GENERAL MILLS 2CUPCAKES1 box Betty Crocker SuperMoist devils food cake mix water, oil and eggs called for on cake mix boxSALTED CARAMEL CHEESECAKE FILLING1 package (8 oz) cream cheese, softened12 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)18 teaspoon kosher salt SALTED CARAMEL BUTTERCREAM112cups butter, softened6cups powdered sugar2teaspoons vanilla10caramels, unwrapped1-3tablespoons milk14teaspoon kosher saltGARNISH12cup toasted chopped pecans12cup crushed pretzelsSALTED CARAMEL GLAZE3tablespoons caramel toppingadditional kosher salt, if desiredRUNNER UP2015PREP TIME: 45 minutes TOTAL TIME: 1 hour 30 minutes MAKES: 24 servingsSky-High Salted Caramel Chocolate CupcakesCUPCAKEBestDIRECTIONS ON PAGE 32015 & / OF GENERAL MILLSSky-High Salted Caramel Chocolate CupcakesDIRECTIONSHeat oven to 375F. Place paper baking cup in each of 24 regular-size mufn cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon lling.To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.123In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag tted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.4532015 & / OF GENERAL MILLSPREP TIME: 15 minutes TOTAL TIME: 2 hours 15 minutesMAKES: 36 servingsSunny Lemon BarsCRUST1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix cup butter or margarine (1 stick), softenedFILLING4eggs, slightly beaten112cups granulated sugar14cup Gold Medal all-purpose our1tablespoon grated lemon peel1teaspoon baking powder12teaspoon salt14cup fresh lemon juice (1 large lemon)TOPPING2tablespoons powdered sugarWINNER2015FRUIT-FILLED DESSERTBestHeat oven to 350F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.Meanwhile, in same large bowl, stir together lling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.12342015 & / OF GENERAL MILLSPREP TIME: 15 minutes TOTAL TIME: 2 hours MAKES: 16 servingsBanana-Coconut Cream Dessert2cups Original Bisquick mix2tablespoons sugar14cup rm butter or margarine1package (4-serving size) vanilla instant pudding and pie lling mix134cups milk2medium bananas, sliced2cups whipped cream12cup toasted shredded coconut5RUNNER UP2015BestFRUIT-FILLED DESSERTHeat oven to 375F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.Make pudding mix as directed on package for pudding, using 1 34 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.1232015 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 50 minutesMAKES: 5 servingsBeef and Bean Taco Casserole61lb lean (at least 80%) ground beef1can (16 oz) Old El Paso refried beans1jar (16 oz) Old El Paso Thick 'n Chunky salsa1package (1 oz) Old El Paso 40% less-sodium taco seasoning mix2cups coarsely broken tortilla chipsmedium green bell pepper, chopped (34 cup)4medium green onions, sliced (14 cup)2medium tomatoes, chopped (112 cups)1cup shredded Cheddar or Monterey Jack cheese (4 oz)cup sliced ripe olives1cup shredded lettuceWINNER2015TACO TWISTBestHeat oven to 350F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 12 cup tomato and remaining 12 cup tortilla chips.1232015 & / OF GENERAL MILLSPREP TIME: 15 minutes TOTAL TIME: 35 minutesMAKES: 12 servingsMuffin Tin Chicken Tacos7RUNNER UP20156Old El Paso our tortillas for burritos (8 inch; from 11 oz package)1cup shredded cooked chicken breast1cup Old El Paso Thick n Chunky salsacup shredded Cheddar cheese (2 oz)Shredded lettuce, if desiredSour cream, if desiredAdditional Old El Paso Thick n Chunky salsa, if desiredHeat oven to 350F. Spray 12 regular-size mufn 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 mufn 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.12345TACO TWISTBest2015 & / OF GENERAL MILLSPREP TIME: 35 minutes TOTAL TIME: 1 hour 35 minutesMAKES: 24 servingsChicken Salad Roll-Ups2cups chopped cooked chicken3medium green onions, chopped (3 tablespoons)cup chopped walnutscup creamy poppy seed dressingcup cream cheese spread (from 8 oz container)2our tortillas (10 inches in diameter)6leaves Bibb lettucecup nely chopped strawberriesWINNER2015SPRING APPSBestMix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-of motions until nely chopped. Add 13 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to t and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 12- to 34-inch slices.12382015 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 25 minutesMAKES: 30 servingsSpinach-Cheese Balls1box (9 oz) frozen spinach, thawed, squeezed to drain1cup Original Bisquick mix2cups shredded mozzarella cheese (8 oz)1egg2teaspoons Italian seasoning1teaspoon garlic salt1cup tomato pasta sauce, if desired9RUNNER UP2015Heat oven to 400F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.12SPRING APPSBest2015 & / OF GENERAL MILLSPREP TIME: 30 minutes TOTAL TIME: 1 hour 20 minutesMAKES: 16 servingsMake-Ahead Meat-Lovers' Lasagna Roll-UpsROLL-UPS (TO MAKE AHEAD AND FREEZE)16uncooked lasagna noodles1lb lean (at least 80%) ground beeflb bulk pork sausagecup chopped onion1cups tomato pasta sauce2containers (15 oz each) ricotta cheese1box (9 oz) Green Giant frozen spinach, thawed, drained and squeezed dry2teaspoons dried basil leaves or Italian seasoning1eggSAUCE AND CHEESE (FOR BAKING ROLL-UPS)3cups tomato pasta sauce2cups shredded mozzarella cheese (8 oz)WINNER2015OF PINTERESTBestDIRECTIONS ON PAGE 11102015 & / OF GENERAL MILLSMake-Ahead Meat-Lovers' Lasagna Roll-UpsDIRECTIONSIn 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 12 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 14 cup meat mixture over ricotta mixture on each. Roll up rmly toward unlled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until rm.Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.Heat oven to 350F. Pour 1 12 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.123456112015 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 30 minutesMAKES: 4 servingsChicken Carbonara Deluxe1package (7 oz) spaghetti8slices bacon, cut into 12-inch pieces1medium onion, chopped (12 cup)1garlic clove, nely chopped2cups cut-up cooked chickencup grated Parmesan cheesecup whipping (heavy) cream12RUNNER UP2015Cook and drain spaghetti as directed on package.While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.123OF PINTERESTBest