Ingredients 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix 1/2 cup shredded Monterey Jack cheese (2 oz) 3 tablespoons butter, melted 3 tablespoons milk 1 can (11 oz) whole kernel sweet corn, drained 1 1/2 cups cooked pulled pork 1/3 cup crumbled queso fresco cheese Chopped fresh cilantro, if desired Lime wedges, if desired Preparation In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended....
Ingredients 2 1/2 cups milk 1 1/2 cups water 1/4 cup margarine or butter 1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes 3/4 cup shredded Asiago cheese (3 oz) 2 tablespoons basil pesto 2 tablespoons chopped red bell pepper, if desired Preparation In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute....
Ingredients 2 cups Original Bisquick™ mix 1 1/2 cups milk 2 eggs 1 cup shredded Swiss cheese (4 ounces) 1/2 cup crumbled cooked bacon Preparation Heat waffle iron; grease with cooking spray, vegetable oil or shortening. Stir Bisquick, milk and eggs in large bowl until blended. Stir in cheese and bacon. Pour onto center of hot waffle iron. Close lid of waffle iron. Bake until steaming stops and waffle is golden brown....
Ingredients 1 cup balsamic vinaigrette dressing 1 teaspoon Italian seasoning 4 boneless skinless chicken breasts (about 1 lb) 6 medium plum (Roma) tomatoes, chopped (2 cups) 2 teaspoons olive oil 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper Preparation In large reasealable food storage plastic bag, mix dressing and 1 teaspoon Italian seasoning. Add chicken; turn to coat with marinade. Seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours....
Ingredients 1/2 cup olive or vegetable oil 1/4 cup white wine vinegar 1 tablespoon chopped fresh cilantro 1/2 teaspoon salt 1 clove garlic, finely chopped 1/8 teaspoon freshly ground pepper 8 cups water 1 tablespoon salt 1/2 lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces 2 small zucchini, thinly sliced 1 medium red bell pepper, cut into 1/4-inch strips Preparation To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended....
Ingredients 1/3 cup ranch dressing 1/2 teaspoon grated lemon peel 1 bag (10 ounces) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes) 12 slices ready-to-eat cooked bacon, cut into pieces 1 large tomato, cut into wedges 1 avocado, pitted, peeled and cut into wedges Preparation Mix all Lemon Ranch Dressing ingredients. In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado....
Ingredients 1 pouch (1 lb. 1.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on a cookie mix pouch 1 1/3 cups dark chocolate chips (8 oz) 2/3 cup whipping cream 2 tablespoons butter 2/3 cup dark chocolate chips (4 oz) 1/3 cup whipping cream 1 tablespoon butter Preparation Heat oven to 350°F. Make and bake cookies as directed on package. Cool completely. Break 15 baked cookies into 1-inch pieces; set aside....
Ingredients 1/4 cup Reese’s™ Peanut Butter Puffs™ cereal 1/4 cup Cocoa Puffs™ cereal 1 cup low-fat (1%) milk 1 container (6 oz) Yoplait® Light banana cream pie or very vanilla yogurt Preparation In blender, place all ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides. Pour into 2 glasses. Serve immediately. Related Video
Ingredients 1 pouch Betty Crocker™ double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 1/2 cup peanut butter Preparation Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.) Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each....
Ingredients 1/4 cup smooth peanut butter 1 teaspoon soy sauce 2 teaspoons cider vinegar Dash of Sriracha 2 cups cooked spaghetti 1 cup shredded cooked chicken Preparation In a medium bowl, whisk together peanut butter, soy sauce, vinegar, and Sriracha. Toss together with spaghetti and chicken. Divide evenly between two plates and serve. Related Video
Ingredients 1 box (19.9 oz) Betty Crocker™ Dark Chocolate Fudge Brownie Mix Water, vegetable oil and eggs called for on brownie mix package for cake-like texture 1/3 cup heavy cream 3 oz chopped good quality dark chocolate* 12 to 24 pastel candy coated chocolate eggs Preparation Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs....
Ingredients 2 1/2 cups plus 6 tablespoons all-purpose flour Salt and freshly ground black pepper 1 teaspoon sugar 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces 1 three- to four-pound chicken 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 8 ounces pearl onions 10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces 5 medium carrots, peeled, cut into 1/2-inch pieces...
Ingredients 2 pouches (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix 1/2 cup vegetable oil 1/4 cup water 2 eggs Preparation Heat oven to 350°F. Stir cookie mix, oil, water and eggs with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.) Spread dough in ungreased rectangular pan, 13x9x2 inches. Bake 25 to 30 minutes or just until set; cool. For 36 bars, cut into 6 rows by 6 rows....
Ingredients 1 package (3 ounces) ramen noodle soup mix (any flavor) 1/2 cup slivered almonds 2 tablespoons butter or margarine 3/4 cup sugar 1/2 cup cider vinegar 1 tablespoon plus 1 1/2 teaspoons soy sauce 1 teaspoon sesame oil 1 bag (16 ounces) coleslaw mix 1 small red or green bell pepper, chopped (1/2 cup) 2 medium green onions, chopped (2 tablespoons) 1 teaspoon grated gingerroot or 1 teaspoon ground ginger...
Ingredients 1/2 cup butter, softened 1/2 cup granulated sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 1/2 cups Gold Medal™ all-purpose flour 1/2 teaspoon baking powder 1 teaspoon red edible glitter 1/4 cup red cinnamon candies 1/3 cup water 3 tablespoons butter, softened 3 cups powdered sugar Preparation In medium bowl, beat 1/2 cup butter, granulated sugar and egg with electric mixer on medium speed until creamy. Beat in milk and vanilla, scraping bowl frequently, until well mixed....
Ingredients 6 cups mixed salad greens 3/4 cup fresh strawberries or raspberries 4 thin red onion slices, separated into rings 2 tablespoons sliced almonds, if desired 1/4 cup lime juice 3 tablespoons vegetable oil 3 tablespoons honey 1/4 teaspoon poppy seed 1/4 teaspoon Dijon mustard Preparation In medium bowl, gently toss salad ingredients. In small bowl, mix dressing ingredients. Serve dressing with salad. Related Video
Ingredients 1/2 cup maple syrup 3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves 4 cups all-purpose flour, plus more for kneading 4 teaspoons baking powder 1 tablespoon sugar 1 heaping teaspoon coarse salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled 1 1/4 cup buttermilk, well shaken Butter, for serving Preparation Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven....
Ingredients 2 packages (8 oz each) cream cheese, softened 1 package (10 to 11 oz) chèvre (goat) cheese, softened 1 teaspoon fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon kosher (coarse) salt 1/4 teaspoon freshly ground black pepper 3 cups shredded mozzarella cheese (12 oz) 1 1/2 teaspoons Korean chili paste 3/4 cup finely chopped mild kimchi 6 tablespoons finely chopped green onions (6 medium) 1 tablespoon fresh grated lime peel...
Ingredients 2 tablespoons olive oil 1 medium yellow onion, diced small 1/2 teaspoon ground cumin 2 tablespoons grainy mustard 4 skinless salmon fillets (4 to 6 ounces each) Salt and pepper 2 cans (14 ounces each) lentils, rinsed and drained 1 cup fresh cilantro leaves, chopped Preparation Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes....
Ingredients 1 package (7 to 8 oz) frozen brown-and-serve sausage links 1 1/2 cups uncooked instant rice 1 1/2 cups chicken broth 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves 1/4 teaspoon chili powder 1/8 teaspoon ground red pepper (cayenne) 1 small green bell pepper, chopped (1/2 cup) 1 small onion, chopped (1/4 cup) 1 can (14.5 oz) stewed tomatoes, undrained 1 package (10 oz) frozen quick-cooking cleaned shrimp...
