BettyCrocker BestofSpring2012

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//-->BEST OF SPRING 2012MEMBER-EXCLUSIVE COLLECTIONLEMON CHAMPAGNE CELEBRATION CUPCAKES, PG. 9HASH BROWNPREP TIME:20 minutesTOTAL TIME:1 hour 20 minutesPOTATO & EGG BAKEMAKES:12 servings1234Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish withcooking spray.In 10-inch skillet, cook bacon and onion over medium-high heat about 10minutes, stirring occasionally, until bacon is crisp and onion is tender; drainon paper towels.In large bowl, toss bacon mixture, potatoes and cheeses. Spoon intobaking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard andpepper with fork or wire whisk until well blended. Pour over potato mixture.Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs andbutter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knifeinserted in center comes out clean.1WINNER:BREAKFAST & BRUNCH/2lb bacon, choppedmedium onion, chopped (1/2cup)bag (30 oz) frozen country-style shreddedhash brown potatoes, thawed, patted drycups shredded Cheddar cheese (8 oz)cup grated Parmesan cheeselarge eggs11/4111cups milkcontainer (8 oz) sour creamteaspoon saltteaspoon ground mustardteaspoon peppercup cornflake crumbs or panko breadcrumbstablespoons butter or margarine, melted11121/49/41/212MEMBER-EXCLUSIVE COLLECTION2012 © & ™/® of General MillsASPARAGUS,11/2cups chopped cooked ham (1/2lb)1 lb fresh asparagus spears, cut into1-inch pieces1 bag (30 oz) frozen shredded hashbrown potatoes, thawed1 medium onion, chopped (1/2cup)2 cups shredded Cheddar cheese (8 oz)1/4cup grated Parmesan cheese1211/412212eggscups milkcontainer (8 oz) sour creamteaspoons lemon-pepper seasoning saltteaspoons ground mustardcup cornflake crumbstablespoons butter or margarine, meltedHAM AND EGG BAKEPREP TIME:15 minutesTOTAL TIME:9 hours 35 minutesMAKES:12 servingsRUNNER UP:BREAKFAST & BRUNCH12Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In largebowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon intobaking dish.In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning saltand mustard with fork or wire whisk until well mixed. Pour egg mixture overpotato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hoursor overnight.34Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, insmall bowl, toss cornflake crumbs and butter.Sprinkle cornflake mixture over partially baked casserole. Bake uncovered30 to 35 minutes longer or until knife inserted in center comes out clean andthermometer inserted in center reads 160°F. Remove from oven; let stand 15minutes before serving.MEMBER-EXCLUSIVE COLLECTION2012 © & ™/® of General Mills2RED VELVETPREP TIME:50 minutesTOTAL TIME:1 hour 15 minutesMAKES:9 servingsWHOOPIE PIES1234Heat oven to 350°F. Line cookie sheets with cooking parchmentpaper or lightly spray with cooking spray.In large bowl, beat cookie ingredients with electric mixer on lowspeed until moistened; beat 1 minute longer on high speed. Dropbatter by 1/4 cupfuls 2 inches apart onto cookie sheets.Bake 13 to 16 minutes or until set (do not overbake). Cool 2 min-utes; remove from cookie sheets to cooling racks. Cool completely,about 15 minutes.In large bowl, beat filling ingredients with electric mixer on highspeed until light and fluffy. For each sandwich cookie pie, spreadabout 1/4 cup filling on bottom of 1 cooled cookie. Top with blue-berries, raspberries and second cookie, bottom side down. Storecovered in refrigerator.WINNER:WHOOPIE PIESCOOKIES1FILLING1211/21cup butter or margarine, softenedcups marshmallow cremecups powdered sugarteaspoon vanilla/21/21321box Betty Crocker® SuperMoist®devil’s food cake mixcup watercup vegetable oileggstablespoons red food colorbox (4-serving size) chocolate instantpudding and pie filling mixTOPPING/2cup fresh blueberries1/2cup fresh raspberries1MEMBER-EXCLUSIVE COLLECTION2012 © & ™/® of General Mills3KEY LIMECOOKIES1WHOOPIE PIESFILLING16111can (14 oz) sweetened condensed milktablespoons bottled lime juicecontainer (8 oz) frozen whipped topping,thawedcontainer (6 oz) Yoplait® Light Fat FreeKey lime pie yogurtteaspoon green food color/21/2131box Betty Crocker® SuperMoist®yellow cake mixcup watercup vegetable oileggscup graham cracker crumbsPREP TIME:30 minutesTOTAL TIME:1 hour 15 minutesMAKES:18 servingsRUNNER UP:WHOOPIE PIES123Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.In large bowl, beat all cookie ingredients with electric mixer on low speeduntil moistened. Beat 1 minute on high speed. Using 1-inch scoop or table-spoon, drop dough 2 inches apart onto cookie sheets.Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; removefrom cookie sheets to cooling racks. Cool completely, about 15 minutes.45In large bowl, beat condensed milk and lime juice with electric mixer on highspeed until thick. Fold in whipped topping, yogurt and food color.For each whoopie pie, spread desired amount of filling on bottom of 1 cookie.Top with second cookie, bottom side down; gently press together. Storecovered in refrigerator.MEMBER-EXCLUSIVE COLLECTION2012 © & ™/® of General Mills4 [ Pobierz całość w formacie PDF ]