MEMBER-EXCLUSIVE COLLECTION 2014 & / OF GENERAL MILLS 2014 & / OF GENERAL MILLS

Transcription

1 0 MEMBER-EXCLUSIVE COLLECTION

2 OF 0 Spring 0-Minute Mini Meat Loaves... Chocolate Turtle Cake... Make-Ahead Meat-Lovers Lasagna Roll-Ups... Key Lime Poke Cake... 6 Chocolate Chip Cookie Dough Brownies... 8 Fall Loaded Mexican Chicken and Potato Skillet... 5 Praline Crumb Caramel Cheesecake Bars... 6 Cheesy Ranch Bacon Potato Nuggets... 7 Enchilada Bubble Bake... 8 Layered Pumpkin Cheesecake... 9 Summer Layered Mexican Party Salad... 9 Gluten-Free Brownie and Berries Dessert Pizza... 0 S mores Cheesecake... Grilled Smoky Cheddar Potatoes Packs One-Pot Parmesan Chicken Ziti with Artichokes & Spinach... Winter Apple Crisp Snickerdoodle Skillet Cookie... Slow-Cooker Beef Stew with Shiitake Mushrooms... -Ingredient Pizza Bake... Slow-Cooker Hot Fudge Sundae Cake... 5 Slow-Cooker Bacon-Ranch Chicken and Pasta... 6

3 0-MINUTE MEAL / cup ketchup tablespoons packed brown sugar lb lean (at least 80%) ground beef / lb ground pork / cup Original Bisquick mix ¼ teaspoon pepper small onion, finely chopped (/ cup) egg Heat oven to 50 F. In small bowl, stir ketchup and brown sugar until mixed; reserve / cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed. 0-Minute Mini Meat Loaves PREP TIME: 0 minutes TOTAL TIME: 0 minutes MAKES: 6 servings Spray x9-inch pan with cooking spray. Place meat mixture in pan; pat into x-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved / cup ketchup mixture. Bake 8 to 0 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 60 F.

4 CAKE-MIX FIX box Betty Crocker SuperMoist devil's food cake mix Water, vegetable oil and eggs called for on cake mix box bag ( oz) caramels / cup evaporated milk cup chopped pecans bag (6 oz) semisweet chocolate chips ( cup) Ice cream or Whipped cream, if desired Caramel and chocolate toppings, if desired Chopped pecans, if desired Chocolate Turtle Cake PREP TIME: 5 minutes TOTAL TIME: hour 50 minutes MAKES: 0 servings Heat oven to 50 F (5 F for dark or nonstick pan). Grease or spray bottom of x9-inch pan. Make cake batter as directed on box. Pour half of the batter into pan. Bake minutes. Refrigerate remaining batter. Meanwhile, in -quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 5 to 8 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 0 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

5 MAKE-AHEAD MEAL ROLL-UPS (TO MAKE-AHEAD AND FREEZE) 6 uncooked lasagna noodles lb lean (at least 80%) ground beef / lb bulk pork sausage / cup chopped onion / cups tomato pasta sauce containers (5 oz each) ricotta cheese box (9 oz) Green Giant frozen spinach, thawed, drained and squeezed dry teaspoons dried basil leaves or Italian seasoning egg Make-Ahead Meat-Lovers' Lasagna Roll-Ups PREP TIME: 0 minutes TOTAL TIME: hour 0 minutes MAKES: 6 servings SAUCE AND CHEESE (FOR BAKING ROLL-UPS) cups tomato pasta sauce cups shredded mozzarella cheese (8 oz) DIRECTIONS ON PAGE 5

6 Make-Ahead Meat-Lovers' Lasagna Roll-Ups DIRECTIONS In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well. Meanwhile, in -inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in / cups pasta sauce. Reduce heat to low; simmer uncovered 0 minutes, stirring occasionally. Remove from heat. In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about tablespoons ricotta mixture over each cooked lasagna noodle to within inch of one short end. Spoon about / cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 5x0x- inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 0 minutes or until firm. 5 6 To bake 6 lasagna roll-ups, spray two x9-inch (-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 hours. Heat oven to 50 F. Pour / cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 0 to 0 minutes or until hot and bubbly. Sprinkle each baking dish with cup mozzarella cheese; bake uncovered to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Place frozen rolls in airtight freezer container; label. Freeze up to months. 5

7 CITRUSY TREAT Key Lime Poke Cake CAKE box Betty Crocker SuperMoist white cake mix / cups water tablespoon vegetable oil eggs KEY LIME FILLING can ( oz) sweetened condensed milk (not evaporated) / cup whipping cream / cup Key lime juice or regular lime juice teaspoon grated lime peel drops yellow food color drop green food color FROSTING container ( oz) Betty Crocker Whipped vanilla frosting teaspoons grated lime peel GARNISH, IF DESIRED Fresh strawberries Key lime slices Lemon leaves PREP TIME: 0 minutes TOTAL TIME: hour 55 minutes MAKES: 5 servings DIRECTIONS ON PAGE 7 6

8 Key Lime Poke Cake DIRECTIONS Heat oven to 50 F (5 F for dark or nonstick pan). Spray bottom only of x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 0 seconds, then on medium speed minutes, scraping bowl occasionally. Pour into pan. 5 In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate hour. Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator. Bake 7 to minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (/ to / inch in diameter), poke holes almost to bottom of cake every / inch, wiping spoon handle occasionally to reduce sticking. 7

9 Betty s Best of PINTEREST box ( lb. oz) Betty Crocker Original Supreme Premium brownie mix Water, vegetable oil and egg called for on brownie mix box pouch ( lb.5 oz) Betty Crocker chocolate chip cookie mix / cup butter or margarine, softened egg container Betty Crocker Rich & Creamy chocolate frosting, if desired Chocolate Chip Cookie Dough Brownies PREP TIME: 5 minutes TOTAL TIME: hours 5 minutes Heat oven to 50ºF (5ºF for dark or nonstick pan). Spray bottom only of x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan. Make cookie mix as directed on pouch, using butter and egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly. Bake to 7 minutes or until toothpick inserted inches from side of pan comes out almost clean. Cool on cooling rack 0 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows. MAKES: servings 8

10 BEST LAYERED SALAD box Betty Crocker Suddenly Salad classic pasta salad mix tablespoons water tablespoons vegetable oil teaspoon ground cumin can (5 oz) Progresso black beans, drained, rinsed can (5.5 oz) Green Giant whole kernel corn, drained cups torn romaine lettuce container ( oz) refrigerated guacamole dip ½ cups finely shredded Mexican -cheese blend (6 oz) plum (Roma) tomatoes, chopped can (¼ oz) sliced ripe olives, drained cups nacho-flavored tortilla chips Layered Mexican Party Salad PREP TIME: 0 minutes TOTAL TIME: 0 minutes MAKES: servings Empty Pasta mix into -quart saucepan / full of boiling water. Gently boil uncovered minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn. In -quart glass salad bowl or x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate. 9

11 FRUIT PIZZA box Betty Crocker Gluten Free brownie mix Butter and eggs called for on brownie mix box package (8 oz) cream cheese, softened / sugar / teaspoon vanilla cups sliced fresh strawberries cup fresh blueberries cup fresh raspberries / cup apple jelly Heat oven to 50 F (or 5 F for dark or nonstick pan). Grease bottom only of -inch pizza pan with cooking spray or shortening. Gluten-Free Brownie and Berries Dessert Pizza PREP TIME: 0 minutes TOTAL TIME: hours 0 minutes MAKES: servings In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan. Bake 8 to 0 minutes or until toothpick inserted inches from side of pan comes out clean or almost clean. Cool completely, about hour. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about hour or until chilled. Cut into wedges. Store covered in refrigerator. 0

12 TWIST ON S MORES CRUST ¼ cups graham cracker crumbs tablespoons granulated sugar / cup plus tablespoons butter, melted CHEESECAKE packages (8 oz each) cream cheese, softened cup packed light brown sugar / cup marshmallow creme tablespoon vanilla eggs / teaspoon ground cinnamon cup milk chocolate chips (6 oz) S Mores Cheesecake PREP TIME: 0 minutes TOTAL TIME: 6 hours 0 minutes MAKES: 6 servings TOPPING cup milk chocolate chips (6 oz) / cup whipping (heavy) cream DIRECTIONS ON PAGE

13 S Mores Cheesecake DIRECTIONS Heat oven to 5 F. Spray 0-inch springform pan with cooking spray. In small bowl, mix all crust ingredients. Remove / cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, at a time, beating minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle cup chocolate chips over crust. Pour batter over chips. 5 6 In -quart saucepan, heat cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved / cup crumbs. Cover with foil and refrigerate cheesecake hour or up to 8 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator. Bake cheesecake 5 minutes; reduce oven temperature to 5 F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least hours.

14 FOIL PACK medium potatoes, cut into -inch chunks / teaspoon salt tablespoons butter or margarine cup shredded Cheddar cheese ( ounces) tablespoons Betty Crocker Bac~Os bacon flavor chips medium green onions, sliced ( tablespoons) Heat coals or gas grill for direct heat. Place potatoes on 0x8-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips. Grilled Smoky Cheddar Potatoes Packs Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, to 6 inches from medium heat 5 to 60 minutes or until potatoes are tender. Sprinkle with onions. PREP TIME: hour 0 minutes TOTAL TIME: hour 0 minutes MAKES: servings

15 ONE-POT DINNER cups water cans ( oz each) evaporated milk teaspoon salt cloves garlic, finely chopped lb uncooked ziti pasta teaspoons cornstarch cups shredded deli rotisserie chicken can ( oz) Progresso artichoke hearts, drained, coarsely chopped 6 oz shredded Parmesan cheese (about / cups) Juice of medium lemons (about / cup) tablespoons butter cups baby spinach (5-oz package) / teaspoon pepper, if desired One-Pot Parmesan Chicken Ziti with Artichokes & Spinach PREP TIME: 5 minutes TOTAL TIME: 5 minutes MAKES: 8 servings In Dutch oven, heat water, can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer to minutes, stirring frequently, until pasta is tender. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer to minutes or until thickened and mixture coats back of spoon. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving / cup for serving, if desired) and butter; stir again. Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

16 SKILLET DINNER bag (0 oz.) refrigerated cooked diced potatoes with onions lb. boneless skinless chicken breasts, cut into small pieces pouch (8 oz.) Old El Paso chile and roasted garlic Mexican cooking sauce cup cooked real bacon pieces cups shredded Cheddar cheese (8 oz.) green onions, finely chopped package Old El Paso zesty sour cream seasoning mix container (6 oz.) sour cream ( cups) Loaded Mexican Chicken and Potato Skillet PREP TIME: 5 minutes TOTAL TIME: hour 0 minutes MAKES: 5 servings Heat oven to 50 F. Lightly spray -inch cast-iron skillet with cooking spray. Spread half of the potatoes on bottom of skillet. In small bowl, toss chicken with / cup of the cooking sauce; spoon chicken over potatoes. Sprinkle half each of the bacon, green onions and cheese over chicken. Spread remaining potatoes on top; sprinkle with remaining cheese and bacon. Cover skillet tightly with foil. Bake covered hour. Uncover skillet; bake 5 minutes longer. To serve, stir seasoning mix into container of sour cream. Top baked skillet with dollop of sour cream mixture and remaining green onion. Serve immediately with remaining sour cream mixture to top individual portions. 5

17 DOUBLED-UP DESSERT COOKIE BASE AND TOPPING pouch ( lb..5 oz.) Betty Crocker sugar cookie mix / cup cold butter or margarine / cup chopped pecans / cup toffee bits FILLING packages (8 oz. each) cream cheese, softened / cup sugar tablespoons Gold Medal all-purpose flour / cup caramel topping teaspoon vanilla egg Praline Crumb Caramel Cheesecake Bars Heat oven to 50 F. Spray bottom and sides of x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve / cups mixture for topping. Press remaining mixture in bottom of pan. Bake 0 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, / cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. PREP TIME: 5 minutes TOTAL TIME: hours 5 minutes MAKES: 6 servings Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. Bake 5 to 0 minutes or until light golden brown. Cool 0 minutes. Refrigerate about hours or until chilled. Drizzle with remaining / cup caramel topping. For bars, cut into 9 rows by rows. Store covered in refrigerator. 6

18 FINGER FOOD NUGGETS bag (8 oz.) frozen potato nuggets cups shredded Cheddar cheese (8 oz.) cup cooked real bacon pieces (from a jar or package) tablespoons ranch dressing mix (buttermilk recipe; from 0.-oz package) Salt and pepper to taste DIPPING SAUCE containers (5. or 6 oz. each) plain Greek yogurt package (0. oz.) ranch dressing mix (buttermilk recipe) Cheesy Ranch Bacon Potato Nuggets with Ranch Dipping Sauce PREP TIME: 0 minutes TOTAL TIME: 0 minutes MAKES: 8 servings Bake potato nuggets as directed on bag. Meanwhile, in medium bowl, toss cheese, bacon pieces and tablespoons dressing mix. Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil to 5 minutes or until cheese is melted and bubbly. In small bowl, stir together yogurt and package dressing mix. Serve potato nuggets with dipping sauce. 7

19 OF THE PAN lb. lean (at least 80%) ground beef cans (7.5 oz. each) Pillsbury refrigerated biscuits can (5 oz.) Progresso black beans, drained can (0 oz.) Old El Paso enchilada sauce can (8 oz.) tomato sauce cup shredded Mexican cheese blend ( oz.) Heat oven to 50 F. Spray x9-inch (-quart) glass baking dish or pan with cooking spray. Enchilada Bubble Bake PREP TIME: 5 minutes TOTAL TIME: 50 minutes MAKES: 6 servings 5 In 0-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary. Meanwhile, separate each can of dough into 0 biscuits. With pizza cutter, cut each biscuit into quarters. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top. Bake 5 to 0 minutes. Let stand 5 minutes before serving. 8

20 PUMPKIN PICK CRUST cups gingersnap cookie crumbs (about ) / cup butter or margarine, melted CHEESECAKE packages (8 oz. each) cream cheese, softened / cups sugar eggs cup canned pumpkin (not pumpkin pie mix) / teaspoons ground ginger teaspoon ground cinnamon / teaspoon ground nutmeg Layered Pumpkin Cheesecake PREP TIME: 0 minutes TOTAL TIME: 0 hours 5 minutes MAKES: 6 servings DIRECTIONS ON PAGE 0 9

21 Layered Pumpkin Cheesecake DIRECTIONS Heat oven to 00 F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and inch up side of pan. Bake 8 to 0 minutes or until set. Cool 5 minutes. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not over beat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon cups of the cream cheese mixture into pan; spread evenly. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan. 5 6 Bake hour 5 minutes to hour 0 minutes or until edges are set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least inches. Leave cheesecake in oven 0 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 0 minutes. Cover loosely; refrigerate at least 6 hours but no longer than hours. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator. 0

22 BLOGGER DESSERTS SNICKERDOODLE COOKIE BASE pouch ( lb.5 oz) Betty Crocker sugar cookie mix / teaspoon ground cinnamon / teaspoon vanilla eggs / cup butter, softened APPLE TOPPING can ( oz) apple pie filling GARNISH container (8 oz) frozen whipped topping, thawed Additional ground cinnamon, if desired Apple Crisp Snickerdoodle Skillet Cookie PREP TIME: 0 minutes TOTAL TIME: hour 0 minutes MAKES: 0 servings OAT TOPPING / cup quick-cooking oats / cup loosely packed light brown sugar / cup granulated sugar / cup Gold Medal all-purpose flour / teaspoons ground cinnamon / cup butter, softened tablespoon water DIRECTIONS ON PAGE

23 Apple Crisp Snickerdoodle Skillet Cookie DIRECTIONS Heat oven to 75 F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray. In large bowl, beat cookie mix, / teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add / cup butter; beat until smooth. Spread mixture in skillet. Bake 5 to 0 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack. 6 7 Bake at 5 F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet. Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator. Increase oven temperature to 5 F. Grease cookie sheet with shortening or line with cooking parchment paper. 5 To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and / teaspoons cinnamon. With fork, mash / cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.

24 SLOW COOKER MEALS new potatoes, cut into fourths (/ pounds) medium onion, chopped (/ cup) bag (8 oz) ready-to-eat baby-cut carrots package (. oz) fresh shiitake mushrooms, sliced can (.5 oz) Muir Glen organic diced tomatoes, undrained can (0/ oz) condensed beef broth / cup Gold Medal all-purpose flour tablespoon Worcestershire sauce teaspoon salt teaspoon sugar teaspoon dried marjoram leaves / teaspoon pepper lb beef stew meat, cut into /-inch pieces Slow-Cooker Beef Stew with Shiitake Mushrooms In /- to -quart slow cooker, mix all ingredients except beef. Add beef. Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. PREP TIME: 0 minutes TOTAL TIME: 8 hours 0 minutes MAKES: 8 servings Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer s directions for layering ingredients and choosing a temperature.

25 COZY CASSEROLES pouches (7.5 oz each) Bisquick Complete buttermilk biscuit mix cup water jar ( oz) pizza sauce package (8 oz) sliced pepperoni cups shredded mozzarella cheese (8 oz) Heat oven to 75 F. Spray x9-inch (-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish). -Ingredient Pizza Bake PREP TIME: 0 minutes TOTAL TIME: 5 minutes MAKES: 8 servings Drizzle about cup pizza sauce over dough. Arrange / of the pepperoni slices evenly over sauce. Top with cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. Bake 0 to 5 minutes or until golden brown. Cut into squares to serve.

26 SERVE-IT-WARM DESSERTS Spray inside of - to /-quart slow cooker with cooking spray. Mix flour, granulated sugar, tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. Mix brown sugar and / cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. Cover and cook on high heat setting hours to hours 0 minutes or until toothpick inserted in center comes out clean. Slow-Cooker Hot Fudge Sundae Cake PREP TIME: 5 minutes TOTAL TIME: hours 5 minutes MAKES: 6 servings Turn off slow cooker. Let cake stand uncovered 0 to 0 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer s directions for layering ingredients and choosing a temperature. cup Gold Medal all-purpose flour / cup granulated sugar tablespoons baking cocoa teaspoons baking powder / teaspoon salt / cup milk tablespoons vegetable oil teaspoon vanilla / cup chopped nuts / cup packed brown sugar / cup baking cocoa / cups hot water 5

27 NEW DINNERS lb chicken breasts 6 slices bacon, cooked and diced to cloves garlic, finely chopped package ( oz) ranch dressing and seasoning mix can (0.75 oz) condensed cream of chicken soup cup sour cream / teaspoon pepper / cup water 8 oz spaghetti, cooked Spray -quart slow cooker with cooking spray; place chicken breasts in cooker. Slow-Cooker Bacon-Ranch Chicken and Pasta In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken. Cover; cook on Low heat setting 6 hours or on High heat setting to hours. When about 5 minutes are left, cook and drain spaghetti as directed on package. PREP TIME: 0 minutes TOTAL TIME: 6 hours 0 minutes MAKES: 6 servings 5 Just before serving, shred chicken with forks, and toss creamy chicken mixture with cooked spaghetti. 6