Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 2 oz semisweet baking chocolate, melted, cooled 1/4 teaspoon golden yellow soft gel paste food color 1/4 teaspoon orange soft gel paste food color Preparation Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites....
Ingredients 1 box Betty Crocker™ Super Moist™ devil’s food cake mix 2 eggs 1/2 cup butter, softened 2 creme-filled chocolate sandwich cookies, crushed 1 container Betty Crocker™ Whipped vanilla frosting Preparation Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat. In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet....
Ingredients 1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix 3 cups torn salad greens 2 cups shredded carrots 2 cups frozen sweet peas, cooked, drained 2 medium tomatoes, chopped (1 1/2 cups) 1 1/2 cups mayonnaise 1 teaspoon curry powder 1/2 cup sliced almonds, toasted Preparation Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water....
Ingredients 2 cups diced deli rotisserie chicken or leftover turkey 1/2 cup plain Greek fat-free yogurt 1/2 cup mayonnaise 2 tablespoons chopped red onion 1/4 cup chopped celery 1/2 cup pecan pieces, toasted 1/4 cup sweetened dried cranberries 1/4 teaspoon salt 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh rosemary leaves Food Should Taste Good™ multigrain chips Mixed greens Preparation In bowl, mix Salad ingredients. Serve with chips and/or on mixed greens....
Ingredients 1 1/2 cups (5 oz) uncooked bow tie pasta (farfalle) 1/2 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups) 1 1/3 cups (6 oz) fresh baby carrots, halved lengthwise 1 cup chicken broth 4 teaspoons cornstarch 1/2 teaspoon garlic-pepper blend 1 lb fresh turkey breast slices, cut into thin bite-sized strips 1 cup fresh whole mushrooms, quartered 1 can (14 oz) whole baby corn, drained, rinsed...
Ingredients 2 tablespoons olive oil 1 teaspoon curry powder 1/4 cup finely chopped red onion, rinsed and drained under running water 1 cup diced fresh mango 2 cups diced cooked chicken breast 1/2 cup chopped red bell pepper 1 tablespoon finely chopped jalapeño pepper 1/4 cup finely chopped fresh cilantro leaves 3 tablespoons fresh lime juice 1/2 teaspoon salt Food Should Taste Good™ green onion brown rice crackers, as desired...
Ingredients 4 ripe bananas, chopped 1/2 cup real maple syrup 1/2 cup unsalted butter, cut into tablespoons, softened 1/2 teaspoon vanilla 2 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 to 3/4 cup granulated sugar 1/4 cup buttermilk 1 teaspoon vanilla 2 eggs 2 1/2 to 3 cups powdered sugar 1 cup butter, softened 2 tablespoons real maple syrup...
Ingredients 1/2 lb uncooked chicken breast tenders (not breaded) 1 clove garlic, finely chopped 3/4 cup uncooked orzo or rosamarina pasta 1 cup Progresso™ chicken broth (from 32-oz carton) 1/4 cup water 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves 1/4 teaspoon salt 1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup) 2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)...
Ingredients 1 small tomato, sliced crosswise 1/2 inch thick 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 2 teaspoons unsalted butter, room temperature 2 ounces Fontina cheese, cut into 1/2-inch cubes 4 large eggs 4 teaspoons creme fraiche 1 teaspoon chopped fresh chives Preparation Preheat oven to 250 degrees. Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper....
Ingredients 1 package Betty Crocker™ julienne potatoes 1 1/2 cups hot water 3/4 cup milk 1/2 cup creamy ranch dressing 1 1/2 cups frozen loose-pack vegetables (any combination) 1 1/2 cups cut-up cooked chicken or 2 cans (5 ounces each) chunk chicken, drained Preparation Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 10-inch skillet. Reduce heat; cover and simmer 16 to 20 minutes; stirring occasionally, until potatoes are tender....
Ingredients 1 can (14.5 oz) diced tomatoes with garlic and onion, undrained 2 tablespoons olive oil 4 small roasted or grilled bone-in chicken breasts 4 cups cubed Italian bread 1/8 teaspoon salt 1/8 teaspoon black pepper 2 medium cucumbers, halved lengthwise and sliced 2 cups torn fresh spinach and/or basil Preparation For dressing: Use a spoon to remove 2 tablespoons of the tomato liquid from diced tomatoes, place in a small bowl and combine the liquid with 1 tablespoon of the olive oil; set aside....
Ingredients 1 pound large shrimp, peeled and deveined 1 large head frisee, torn into bite-size pieces 1/2 English cucumber, thinly sliced 4 radishes, thinly sliced 1/2 cup Lemon-Herb Dressing Coarse salt and ground pepper Preparation Cook shrimp in boiling water until opaque throughout, 1 minute. Drain and run under cold water. Divide frisee, cucumber, and radishes among four plates. Toss shrimp with 1/4 cup dressing. Season with salt and pepper and divide among plates....
Ingredients 1 large onion, sliced 1 red bell pepper, finely chopped 1/2 eggplant, cubed 1/2 head cauliflower, cut into florets 1 large zucchini, sliced 1 cup sliced mushrooms 1 cup salsa 1/4 cup balsamic vinegar 1 head broccoli, cut into florets 1/4-1/2 teaspoon dried oregano 1/4-1/2 teaspoon dried basil Pinch of ground red pepper Preparation Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes....
Ingredients 2 tablespoons crunchy peanut butter 2 tablespoons teriyaki baste and glaze (from 12-oz bottle) 1 tablespoon packed brown sugar 1 tablespoon hot water 1 teaspoon sesame or canola oil 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package) 8 slices (1 oz each) deli cooked chicken breast 1 1/2 cups shredded iceberg lettuce 1 1/2 cups shredded carrots 1/2 cup chopped fresh cilantro Preparation In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth....
Ingredients 1 cup butter or margarine, softened 1 1/2 cups powdered sugar 1 egg Grated peel of 1 medium orange (1 to 2 tablespoons) 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/8 teaspoon Betty Crocker™ orange gel food color 1/8 teaspoon Betty Crocker™ yellow gel food color Coarse sugar, if desired Preparation In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon....
Ingredients 2 teaspoons sugar 1/3 cup rice vinegar 1/3 cup vegetable oil 2 navel oranges 1 large mango, peeled, pitted, and cut into matchsticks 1 small green cabbage, shredded Salt and pepper 1/2 cup fresh cilantro leaves, for serving Preparation In a large bowl, whisk together sugar, vinegar, and oil. With a sharp knife, cut away orange peel and discard. Working over bowl, cut out segments, then squeeze juice from membranes....
Ingredients 2 containers (6 oz each) Yoplait® Original yogurt French vanilla 2 cups chopped ripe mango 1/2 cup carrot juice 1 cup packed fresh spinach leaves Preparation In blender, place yogurt, mango and carrot juice. Cover; blend until smooth. Reserve 1 cup mixture; cover and refrigerate. Divide remaining mixture among 6 (5-oz) paper cups, about 1/3 cup in each. Cover cups with foil; insert craft stick into center of each pop....
Ingredients 2 tablespoons unsalted butter, plus 1/2 stick melted 2 tablespoons minced peeled fresh ginger 2 teaspoons curry powder 4 cups frozen hash browns (1 pound) 1/2 pound ground chicken 1 cup frozen peas 1/2 cup fresh cilantro, chopped Salt and pepper 6 sheets frozen phyllo dough, thawed Preparation Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes....
Ingredients One-Crust Pastry or Easy Buttermilk Pastry 2/3 cup packed brown sugar 1/3 cup Gold Medal™ all-purpose flour 4 cups thinly sliced peeled tart apples (4 medium) 1 tablespoon cold butter Granulated sugar, if desired Preparation Heat oven to 425°F. Make pastry as directed—except roll into 13-inch round. Place on ungreased large cookie sheet. Cover with plastic wrap while making filling. In large bowl, mix brown sugar and flour. Stir in apples....
Ingredients 1/2 pound bacon, cut into 1/2-inch pieces 1/2 cup packed brown sugar 1/4 cup cornstarch 1 teaspoon ground mustard 1/2 cup molasses 1 tablespoon white vinegar 4 cans (16 ounces each) baked beans 1 medium green bell pepper, chopped (1 cup) 1 medium onion, chopped (1/2 cup) Preparation Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Drain, reserving 2 tablespoons drippings. Mix cooked bacon, 2 tablespoons drippings and remaining ingredients in 3 1/2- to 4-quart slow cooker....
