MEMBER-EXCLUSIVE COLLECTION 2015 & / OF GENERAL MILLS 2015 & / OF GENERAL MILLS

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1 MEMBER-EXCLUSIVE COLLECTION 05 & / OF GENERAL MILLS 05 & / OF GENERAL MILLS

2 GRILLED CHICKEN 4 boneless skinless chicken breast halves ( /4 pounds) 4 slices (/ ounce each) Swiss cheese, x / inches 4 slices (/ ounce each) cooked ham, x / inches / teaspoon seasoned salt /4 teaspoon pepper / cup honey mustard dressing WINNER 05 Grilled Ham- and Swiss-Stuffed Chicken Breasts PREP TIME: 5 minutes TOTAL TIME: 5 minutes SERVES: 4 Heat coals or gas grill for direct heat. Flatten each chicken breast half to /4-inch thickness between sheets of plastic wrap or waxed paper. Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper. Reserve /4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 5 to 0 minutes, brushing with remaining /4 cup dressing during last 0 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing. 05 & / OF GENERAL MILLS

3 GRILLED CHICKEN WHITE BARBECUE SAUCE ¼ cup mayonnaise or salad dressing teaspoons lemon juice teaspoon cider vinegar teaspoons chopped parsley ½ teaspoon red pepper sauce BACON-WRAPPED CHICKEN 4 boneless skinless chicken breasts 8 slices packaged precooked bacon teaspoons barbecue seasoning ¼ cup barbecue sauce RUNNER UP 05 Double Barbecue Bacon-Wrapped Grilled Chicken PREP TIME: 0 minutes TOTAL TIME: 5 minutes SERVES: 4 Heat gas or charcoal grill. In small bowl, stir together white barbecue sauce ingredients; cover and refrigerate until serving time. Wrap each chicken breast with slices bacon, stretching bacon to cover as much of the breast as possible; secure ends of bacon to chicken with toothpicks. Sprinkle both sides with barbecue seasoning. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Brush with tablespoons of the barbecue sauce. Cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (70 F). Turn chicken; brush with remaining barbecue sauce. Serve chicken topped with white barbecue sauce. 05 & / OF GENERAL MILLS

4 COBBLERS & CRISPS pouch ( lb.5 oz) Betty Crocker oatmeal cookie mix ½ cup cold butter 5 cups frozen sliced peaches, thawed and drained, or can (9 oz) sliced peaches, drained WINNER 05 Peach Crisp PREP TIME: 0 minutes TOTAL TIME: 40 minutes SERVES: 6 Heat oven to 75 F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. In ungreased 8-inch square baking dish or -quart round casserole, place peaches. Sprinkle cookie mixture over peaches. Bake 5 to 0 minutes or until topping is golden brown. Serve warm or cool. 05 & / OF GENERAL MILLS

5 COBBLERS & CRISPS BARS pouch Betty Crocker sugar cookie mix cup cold butter, cut into cubes egg pint blueberries pint raspberries cup blackberries / cup granulated sugar tablespoon cornstarch ICING cup powdered sugar to tablespoons milk Heat oven to 50 F. Line 9-inch square pan with cooking parchment paper. RUNNER UP 05 Summer Berry Cobbler Bars PREP TIME: 0 minutes TOTAL TIME: hours SERVES: 6 4 In medium bowl, place cookie mix. Cut in butter with pastry blender or two knives until mixture is size of small peas. Add egg; mix until combined. Dough will be very crumbly. Press half of the mixture into pan. In separate bowl, toss blueberries, raspberries, blackberries, granulated sugar and cornstarch. Spread on top of sugar cookie mixture. Crumble remaining dough on top of fruit mixture. Bake 5 to 40 minutes or until topping is golden and fruit filling is bubbly. Cool completely, about hour. 5 In small bowl, beat Icing ingredients with whisk, adding just enough milk to make a thick but pourable glaze. Drizzle over cooled bars. Let stand 0 minutes before cutting. Cut into 4 rows by 4 rows. 05 & / OF GENERAL MILLS 4

6 ICE CREAM CAKE pouch ( lb.5 oz) Betty Crocker double chocolate chunk cookie mix / cup chocolate-flavor malted milk powder / cup vegetable oil tablespoons water egg ½ cup hot fudge topping cup crushed chocolatecovered malted milk balls cups vanilla ice cream, softened cups chocolate ice cream, softened cup frozen whipped topping, thawed WINNER 05 Malt Shoppe Memories Ice Cream Cookie Cake PREP TIME: 5 minutes TOTAL TIME: 6 hours 0 minutes SERVES: 6 DIRECTIONS ON PAGE 6 05 & / OF GENERAL MILLS 5

7 Malt Shoppe Memories Ice Cream Cookie Cake DIRECTIONS Heat oven to 50 F. Lightly spray 0-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about inches of the foil overhanging sides of pan; lightly spray with cooking spray. 4 Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle / of the crumbled cookie mixture over hot fudge; press lightly. In large bowl, stir cookie mix, / cup of the malted milk powder, oil, water and egg until soft dough forms. Press / of dough into bottom of pan. Bake to minutes or until set. Cool completely, about 0 minutes. Meanwhile, press remaining / of the dough into 0-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet to minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 5 minutes. 5 In large bowl, combine both softened ice creams and remaining / cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer. 05 & / OF GENERAL MILLS 6

8 ICE CREAM CAKE pouch Betty Crocker chocolate chip cookie mix / cup butter, softened tablespoons water ½ cup hot fudge topping quart (4 cups) cookie dough ice cream, slightly softened RUNNER UP 05 Chocolate Chip Cookie Ice Cream Blend cookie mix, butter and water; reserve / cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 50 F for 4 to 6 minutes or until golden brown on edge. Cool on cooling rack 0 minutes. Roll reserved dough into 6-/-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 50 F 6 to 8 minutes or until set. PREP TIME: 0 minutes TOTAL TIME: hours 0 minutes SERVES: 8 Spoon about /4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least hours. Place cookies on pie by pressing them in at an angle. Microwave remaining /4 cup fudge topping uncovered 0 seconds on High; drizzle over pie. 05 & / OF GENERAL MILLS 7

9 ZUCCHINI BROWNIES box Betty Crocker Gluten Free brownie mix ¼ cup butter, melted eggs cup shredded zucchini FROSTING tablespoons butter ½ oz unsweetened baking chocolate ½ cups powdered sugar to tablespoons milk WINNER 05 Zucchini Brownies with Fudge Frosting Heat oven to 50 F (5 F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour). In medium bowl, stir brownie mix, /4 cup butter, the eggs and zucchini until well blended (batter will be thick). Spread batter in pan. PREP TIME: 5 minutes TOTAL TIME: hour 5 minutes SERVES: 6 Bake to 8 minutes or until toothpick inserted inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about hour 0 minutes. 4 In medium microwavable bowl, microwave tablespoons butter and the chocolate uncovered on High about minute, stirring once, until melted. Stir in powdered sugar and enough milk to make frosting smooth and spreadable. Frost brownies. Cut into 4 rows by 4 rows. 05 & / OF GENERAL MILLS 8

10 ZUCCHINI RUNNER UP 05 Zucchini-Banana Cake with Cream Cheese Frosting PREP TIME: 5 minutes TOTAL TIME: hour 50 minutes SERVES: 9 CAKE ½ cups Gold Medal allpurpose flour cup granulated sugar ½ teaspoon ground cinnamon teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt cup mashed ripe bananas ( medium) cup shredded zucchini ( medium) egg ½ cup vegetable oil teaspoon vanilla FROSTING 4 oz cream cheese, softened 4 tablespoons unsalted butter, softened cups powdered sugar, sifted tablespoon milk teaspoon vanilla DIRECTIONS ON PAGE 0 05 & / OF GENERAL MILLS 9

11 Zucchini-Banana Cake with Cream Cheese Frosting DIRECTIONS Heat oven to 50 F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper. In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined. 4 In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into rows by rows. Cover and refrigerate any remaining cake. Spread batter in pan. Bake 5 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about hour. 05 & / OF GENERAL MILLS 0

12 PASTA SALAD box Betty Crocker Suddenly Salad ranch & bacon pasta salad mix ½ cup mayonnaise cups cut-up cooked chicken large tomato, cut into wedges avocado, pitted, peeled and cut into wedges bag (oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes) WINNER 05 California Chicken BLT Salad PREP TIME: 5 minutes TOTAL TIME: hour 5 minutes SERVES: 7 Cook pasta as directed on box. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mix and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least hour before serving. Cover and refrigerate any remaining salad. 05 & / OF GENERAL MILLS

13 PASTA SALAD box Betty Crocker Suddenly Salad Caesar pasta salad mix ½ cup Italian dressing 4 cups torn romaine lettuce cup cubed salami cup cherry tomatoes, halved 4 oz mozzarella or provolone cheese, cut into /-inch cubes ( cup) can ( /4 oz) sliced ripe olives, drained RUNNER UP 05 Quick Antipasto Pasta Salad Empty Pasta mix into -quart saucepan / full of boiling water. Gently boil uncovered minutes, stirring occasionally. PREP TIME: 5 minutes TOTAL TIME: 5 minutes SERVES: 6 Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate. 05 & / OF GENERAL MILLS

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