Member Exclusive Better-Than-Almost-Anything Cake, Pg. 4 Member Exclusive Collection

Fall
MEMBER EXCLUSIVE
MEMBERcollection
EXCLUSIVE
BETTER-THAN-ALMOST-ANYTHING
Cake, PG. 4
2011 & / of General Mills
Slow Cooker
BEEF STROGANOFF
Prep Time: 15 minutes
Total Time: 8 hours 15 minutes
Makes: 8 servings
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms

and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very
tender.
Stir cream cheese into beef mixture until melted. Stir sour cream into beef
mixture. Serve over noodles.
WINNER: Slow Cooker

2 pounds beef stew meat
1 cup chopped onion
1 can (103/4 ounces) condensed
cream of golden mushroom soup
1 can (103/4 ounces) condensed
cream of onion soup
MEMBER EXCLUSIVE
1 jar (6 ounces) Green Giant

sliced mushrooms, drained
1/
4 teaspoon pepper
1 package (8 ounces)
cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice
2
Slow Cooker
Family-Favorite Chili

Makes: 8 servings (1 1/4 cups each)
In 12-inch skillet, cook beef and onion over medium heat 8 to 10

minutes, stirring occasionally, until beef is brown; drain.
In 4- to 5-quart slow cooker, mix beef, onion and remaining

ingredients.
Cover and cook on low heat setting 6 to 8 hours.
runner up: Slow Cooker

2 lb lean (at least 80 %)
ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced
tomatoes, undrained
1 can (16 oz) chili beans
in sauce, undrained
MEMBER EXCLUSIVE
1 can (15 oz) tomato sauce

2 tablespoons chili powder
11/2 teaspoons ground cumin
1/
2 teaspoon salt
1/
2 teaspoon pepper
Better-Than-Almost-Anything
Cake
MEMBER EXCLUSIVE
Makes: 15 servings
Heat oven to 350F (325F for dark or nonstick pan). Make and bake
cake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden
spoon. Drizzle condensed milk evenly over top of cake; let stand until
milk has been absorbed into cake. Drizzle with caramel topping. Run
knife around sides of pan to loosen cake. Cover and refrigerate about 2
hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits.
Store covered in refrigerator.
winner: POKE CAKE
1 box Betty Crocker SuperMoist German chocolate cake mix

water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
Caramel-Drizzled
Pumpkin Poke Cake
CAKE
1 box Betty Crocker
SuperMoist yellow cake mix
1 cup (from 15-oz can) pumpkin
(not pumpkin pie mix)
1/
3 cup water
1/
3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
Makes: 20 servings
TOPPING
1 can (14 oz) sweetened
condensed milk
2 jars (12 oz each) hot
fudge topping
1 container Betty Crocker
Whipped fluffy white frosting
1/
4 cup chopped pecans, toasted
2 tablespoons caramel topping
RUNNER UP: POKE CAKE
1
2
Heat oven to 350F (325F for dark or nonstick pan). Grease or spray
bottom only of 13x9-inch pan.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie
spice with electric mixer on low speed until moistened, then on medium
speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake
springs back when touched lightly in center.
Immediately poke cake every inch with handle of wooden spoon
halfway into cake. Drizzle condensed milk evenly over top of cake; let
stand until milk has been absorbed into cake, about 5 minutes.
MEMBER EXCLUSIVE
Meanwhile, place hot fudge in medium microwavable bowl. Microwave

uncovered on high 15 to 30 seconds or until smooth. Spoon and spread
over cake, pressing slightly into holes. Run knife around sides of pan to
loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with pecans.
Just before serving, drizzle caramel sauce over each serving of cake.
Store cake loosely covered in refrigerator.
Buffalo Chicken

Makes: 6 servings
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all
ingredients except buffalo wing sauce and cheese.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Winner: SPICY BUFFALO
21/2 lb boneless skinless chicken

thighs, cut into 1-inch pieces
1 large onion, chopped
(about 1 cup)
2 medium stalks celery,
sliced (about 1 cup)
2 medium carrots, chopped
(about 1 cup)
1 can (28 oz) Muir Glen organic
diced tomatoes, undrained
MEMBER EXCLUSIVE
1 can (15 oz) Progresso black

beans, drained, rinsed
1 cup Progresso chicken
broth (from 32-oz carton)
2 teaspoons chili powder
1/
2 teaspoon salt
1/
4 cup buffalo wing sauce
(from 12-oz jar)
Crumbled blue cheese, if desired
Buffalo
CHICKEN WRAPS

Makes: 8 sandwiches
In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
Cover; cook 6 to 7 hours (if slow cooker has heat settings, use low).
With slotted spoon, remove chicken from slow cooker and place on
cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo
wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred
chicken. Return chicken to slow cooker; stir gently to mix with sauce.
RUNNER UP: SPICY BUFFALO
2 lb boneless skinless chicken thighs

1/
2 teaspoon salt
3/
4 cup buffalo wing sauce (from 12-oz jar)
3/
4 cup ranch dressing
1 package (11.5 oz) Old El Paso flour
tortillas for burritos (8 tortillas)
3 cups shredded lettuce
MEMBER EXCLUSIVE
To serve, spread each tortilla with 1 tablespoon remaining ranch

dressing; top each with about 1/2 cup chicken mixture and about 1/3
cup lettuce. Roll up tortilla; secure with toothpicks.
Cheesecake Bars
Makes: 24 bars
Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with
cooking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in
butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb
mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and
egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In

medium bowl, mix pie filling and cinnamon. Spoon evenly over cream
cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with
walnuts.
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30
minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by
4 rows. Store covered in refrigerator.
MEMBER EXCLUSIVE
WINNER: FALL BAKING

1 pouch (1 lb 1.5 oz) Betty
Crocker oatmeal cookie mix
1/
2 cup firm butter or margarine
2 packages (8 oz each)
cream cheese, softened
1/
2 cup sugar
2 tablespoons Gold Medal
all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/
2 teaspoon ground cinnamon
1/
4 cup chopped walnuts
with Cream Cheese Frosting

Makes: 12 servings
teaspoon salt
3 cups shredded carrots
(5 medium)
1 cup coarsely chopped nuts
1/
2
CAKE
11/2 cups granulated sugar

1 cup vegetable oil
3 eggs
2 cups Gold Medal allpurpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
FROSTING
1 package (8 oz) cream

cheese, softened
1/
4 cup butter or
margarine, softened
2-3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
RUNNER UP: Fall Baking
Heat oven to 350F. Grease bottom and sides of 13x9-inch pan with
shortening or cooking spray; lightly flour.
Bake 40 to 45 minutes or until toothpick inserted in center comes out

clean. Cool completely, about 1 hour.
In large bowl, beat granulated sugar, oil and eggs with electric mixer
on low speed about 30 seconds or until blended. Add flour, cinnamon,
baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on
low speed 1 minute. Stir in carrots and nuts. Pour into pan.
In medium bowl, beat cream cheese, butter, milk and 1 teaspoon

vanilla with electric mixer on low speed until smooth. Gradually beat
in powdered sugar, 1 cup at a time, on low speed until smooth and
spreadable. Frost cake. Store covered in refrigerator.
MEMBER EXCLUSIVE
Hearty
CHICKEN POT PIE

Total Time: 45 minutes
Makes: 6 servings
Heat oven to 400F. Mix vegetables, chicken and soup in

ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until

blended. Pour into casserole.
Bake 30 minutes or until golden brown.
WINNER: Go-To Dinner

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick mix
1/ cup milk
2
1 egg
MEMBER EXCLUSIVE
10
FAMILY FAVORITE
Macaroni
and Cheese

Makes: 6 servings
Heat oven to 350F.
Cook macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low

heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over medium low heat, stirring constantly, until mixture is
smooth and bubbly; remove from heat. Stir in milk. Heat to boiling,
stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring
occasionally, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into
ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until
bubbly.
MEMBER EXCLUSIVE
RUNNER UP: Go-To Dinner

2 cups uncooked elbow
macaroni (7 ounces)
1/ cup butter or margarine
4
1/ cup Gold Medal all4
purpose flour
1/ teaspoon salt
2
1/
4 teaspoon pepper
teaspoon ground mustard

1/
4 teaspoon Worcestershire
sauce
2 cups milk
2 cups shredded or cubed
Cheddar cheese (8 ounces)
1/
4
11
MEMBER EXCLUSIVE
MEMBERcollection
EXCLUSIVE
Malt
Ice Cream
Cookie Cake, PG. 10
2011 Shoppe
& / of General
Mills
Chicken
BLT Taco Salad
Total Time: 1 hour
Makes: 8 servings
In medium bowl, mix dressing ingredients until well blended.
In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain
on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to
skillet; cook and stir over medium heat 4 to 6 minutes or until browned
and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until
chilled.
In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and
tomatoes. Top with dressing. Serve immediately or refrigerate up to 24
hours.
Just before serving, top with cheese, avocado, sour cream and tortilla
chips.
WINNER: Fresh Summer Recipe

8
4
6
1
MEMBER EXCLUSIVE
slices bacon, cut into

1/ -inch pieces
2
boneless skinless chicken
breasts, cut crosswise
into 1/2-inch slices
cups torn romaine or
iceberg lettuce
medium yellow bell pepper,
coarsely chopped
2
1
11/2
1/
4
large tomatoes,
coarsely chopped
medium avocado, peeled,
pitted and cut into thin wedges
cups shredded ColbyMonterey-Jack cheese blend
cup sour cream, if desired
cup small triangular
tortilla chips
2
Layered
Summer Fruits with

Creamy Lime Dressing
Creamy Lime Dressing

cheese, softened
1/
cup frozen limeade
2
concentrate, thawed
1/
cup powdered sugar
4
1 cup whipping
cream, whipped
runner up: Fresh Summer Recipe
Fruit
3 cups cut-up cantaloupe
1 quart strawberries,
quartered
2 ripe medium mangoes,
seed removed,
peeled and cut up
2 cups blueberries
2 cups cut-up
honeydew melon
mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and

powdered sugar with electric mixer on medium-high speed about 3
minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half

the cream cheese mixture over the strawberries. Layer mangoes,
blueberries and honeydew over cream cheese mixture. Spread
remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before

serving.

Makes: 24 servings
MEMBER EXCLUSIVE
Grilled R ibs
with Cherry Cola
Barbecue Sauce
MEMBER EXCLUSIVE
Makes: 6 servings
Heat oven to 350F. Cut ribs into serving-size sections. Rub ribs with
seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch
pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or
until tender.
Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves,

mustard and buffalo wing sauce. Heat to boiling; reduce heat to
medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally,
until flavors are blended and sauce is slightly thickened.
Heat coals or gas grill for direct heat. Cover and grill ribs over
medium heat 10 to 15 minutes, turning and brushing occasionally with
barbecue sauce mixture to glaze.
Heat remaining barbecue sauce mixture to boiling; boil and stir 1

minute. Serve sauce with ribs.
winner: Grilled Recipe

5-6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/
teaspoon ground ginger
2
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/
cup cherry preserves
4
1/
teaspoon ground mustard
2
1-2 teaspoons buffalo wing hot sauce or other hot sauce
Total Time: 2 hours
Grilled
Bacon-Cheeseburgers
3
2
3/
4
12
1
12
pounds lean ground beef

small onions, finely chopped
teaspoon pepper
hamburger buns, split
and toasted
cup blue cheese dressing
slices bacon, crisply cooked
and broken in half

Makes: 12 servings
RUNNER UP: Grilled Recipe
1
2
Heat coals or gas grill for direct heat. Mix beef, onions and pepper.
Shape into 12 patties, each about 3/4 inch thick.
Place burgers on bottom half of buns. Spoon dressing onto burgers;

top each with 2 pieces of bacon. Top with top half of buns.
Cover and grill patties 3 to 4 inches from medium heat 10 to 11

minutes, turning once, until no longer pink in center and juice is clear.
MEMBER EXCLUSIVE
Three-Berry
Trifle
Makes: 24 servings
1
2
Heat oven to 350F (325F for dark or nonstick pan). Make cake as
directed on box for 13x9-inch pan. Run knife around sides of pan to
loosen cake. Cool completely, about 1 hour.
While cake is cooling, in medium bowl, gently mix berries, granulated
sugar and raspberry liqueur.
In chilled large bowl, beat whipping cream and powdered sugar with
electric mixer on high speed until stiff peaks form.
Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange
half the pieces. Spoon half of the berry mixture over cake; top with
half of the whipped cream. Repeat layers. Cover; refrigerate at least
1 hour before serving. Garnish with additional berries if desired. Store
covered in refrigerator up to 12 hours.
MEMBER EXCLUSIVE
WINNER: 350 Calories or Less Recipe

1
1
1
1
box Betty Crocker

SuperMoist white cake mix
Water, vegetable oil and egg
whites called for on cake mix box
pint (2 cups) blueberries
pint (2 cups) raspberries
pint (2 cups) strawberries, halved
cup granulated sugar
1/
3
1/
4
1
2
cup raspberry-flavored
liqueur or cranberryraspberry juice
cup whipping cream
tablespoons powdered sugar
Summer
GARDEN CHICKEN STIR-FRY
1
2
2
1
1
lb boneless skinless chicken

1
breasts, cut into 1-inch pieces
3
cloves garlic, finely chopped
teaspoons finely
2-3
chopped gingerroot
2
medium onion, cut into thin wedges 1
1/
cup ready-to-eat baby-cut
2
carrots, cut lengthwise in half
2
cup fat-free chicken broth
Makes: 4 servings
tablespoons reducedsodium soy sauce

teaspoons sugar
cups fresh broccoli florets
cup sliced fresh mushrooms (3 oz)
cup chopped bell pepper (any color)
teaspoons cornstarch
Hot cooked brown rice, if desired
RUNNER UP: 350 Calories or Less Recipe
Heat 12-inch nonstick skillet over medium-high heat. Add chicken,

garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is
brown.
Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5
minutes, stirring occasionally, until chicken is no longer pink in center
and vegetables are crisp-tender.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar.
Cover and cook over medium heat 5 minutes, stirring occasionally.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into
chicken mixture. Cook, stirring frequently, until sauce is thickened.
Serve over rice.
MEMBER EXCLUSIVE
Strawberries & Cream
Dessert Squares
Crust
1 pouch (1 lb 1.5 oz) Betty
Crocker sugar cookie mix
1/
cup butter or margarine,
2
softened
1 egg
Filling
1 cup white vanilla
baking chips (6 oz)
cheese, softened
Topping
4 cups sliced fresh strawberries
1/
cup sugar
2
2 tablespoons cornstarch
1/
cup water
3
10-12 drops red food color, if desired
Makes: 20 servings
Heat oven to 350F. Spray bottom only of 15x10x1- or 13x9-inch pan

with cooking spray. In large bowl, stir cookie mix, butter and egg until
soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes
or until light golden brown. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on
High 45 to 60 seconds or until chips are melted and can be stirred
smooth. In medium bowl, beat cream cheese with electric mixer on
medium speed until smooth. Stir in melted chips until blended. Spread
mixture over crust. Refrigerate while making topping.
MEMBER EXCLUSIVE
WINNER: Picnic Recipe
In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan,

mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup
water. Cook over medium heat, stirring constantly, until mixture
boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in
remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1
hour or until set; serve within 4 hours. Store covered in refrigerator.
oven-fried
Picnic Chicken
RUNNER UP: Picnic Recipe

2/
3
8
1
1
2
Makes: 24 servings
Heat oven to 400F. Spray cookie sheet with cooking spray.
Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat.
Let stand 5 minutes.
Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with

rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove
chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture.
Seal bag; shake to coat.
Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes
or until juice of chicken is clear when center of thickest part is cut (170F).
cup buttermilk
boneless skinless chicken breasts (21/2 lb)
cup corn flakes cereal
cup Original Bisquick mix or Gold
Medal all-purpose flour
packages (1 oz each) ranch dressing mix (dry)
Cooking spray
MEMBER EXCLUSIVE
Malt Shoppe Memories
Ice Cream
Cookie cake
pouch (1 lb 1.5 oz) Betty

Crocker double chocolate
chunk cookie mix
cup chocolate-flavor
malted milk powder
cup vegetable oil
tablespoons water
egg
2/
3
1/
3
2
1
2
3
1/
2
1
4
2
1
Makes: 16 servings
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: Guilty Pleasure Recipe

Heat oven to 350F. Lightly spray 10-inch springform pan with cooking
spray. Or line 9-inch square baking pan with foil, leaving about 2 inches
of the foil overhanging sides of pan; lightly spray with cooking spray.
In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil,
water and egg until soft dough forms. Press 1/2 of dough into bottom
of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30
minutes.
Meanwhile, press remaining 1/2 of the dough into 10-inch circle
on large ungreased cookie sheet. After removing cookie crust in
springform or 9-inch pan from oven, bake dough on cookie sheet 12 to
13 minutes or until set. Cool 5 minutes; remove from cookie sheet to
wire rack. Cool 15 minutes.
MEMBER EXCLUSIVE
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 1/2 of the crumbled cookie mixture over hot
fudge; press lightly.
In large bowl, combine both softened ice creams and remaining 1/3
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.
10
Chocolate
Turtle Cake
Total Time: 1 hour 50 minutes
Makes: 20 servings
runner up: Guilty Pleasure Recipe

1
11/3
1/
2
3
1
1/
2
box Betty Crocker SuperMoist

devil's food cake mix
cups water
cup vegetable oil
eggs
bag (14 oz) caramels
cup evaporated milk
MEMBER EXCLUSIVE
1
1
cup chopped pecans

bag (6 ounces) semisweet
chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate
topping, if desired
Chopped pecans, if desired
Heat oven to 350F (325F for dark or nonstick pan).

Grease or spray bottom of 13x9-inch pan.
In large bowl, beat cake mix, water, oil and eggs with
electric mixer on low speed 30 seconds, then on medium
speed 2 minutes, scraping bowl occasionally. Pour half of
the batter into pan. Bake 22 minutes (25 minutes for dark
or nonstick pan). Refrigerate remaining batter.
Meanwhile, in 1-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 25 minutes (29
minutes for dark or nonstick pan) or until cake springs
back when lightly touched. Run knife around sides of pan
to loosen cake. Cool at least 30 minutes. Serve with ice
cream, drizzle with topping and sprinkle with pecans.
Store loosely covered at room temperature.
11
MEMBER EXCLUSIVE collection
MINI KEY LIME CUPCAKES, PG. 5
Bacon
& hash brown Egg Bake
Makes: 12 servings
In 12-inch skillet, cook bacon until crisp. Using slotted spoon, remove from
pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1
tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes
over medium heat, stirring occasionally. Stir in mustard, salt and pepper.
In large bowl, beat milk and eggs with wire whisk.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of
hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle
with 1 cup of the cheese. Spread remaining hash browns over top. Pour
egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325F. Uncover; bake 50 to 60 minutes or until thermometer
inserted in center reads 160F. Sprinkle with remaining 1 cup cheese and
the bacon. Bake 3 to 5 minutes longer or until knife inserted in center
comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
WINNER: best breakfast-brunch

1
1
1
1
lb bacon, cut into 1-inch pieces

medium onion, chopped ( 1/2 cup)
medium red bell pepper, chopped ( 3/4 cup)
package (8 oz) sliced fresh
mushrooms
2 tablespoons Dijon mustard
1
/2 teaspoon salt
MEMBER EXCLUSIVE
/2 teaspoon pepper
/4 cup milk
1
3
12 eggs
1 package (2 lb) frozen hash browns,
thawed
2 cups shredded Cheddar cheese (16 oz)
Monkey
bread
/4 cup butter (do not use margarine)
1 cup packed brown sugar

2 tablespoons whipping cream
1
/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick mix
1
/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)

1 teaspoon vanilla
1 egg
1
/4 cup sugar
1
/2 teaspoon cinnamon
Makes: 12 servings
runner up: best breakfast-brunch
Heat oven to 350F. Spray 12-cup fluted tube cake pan with cooking spray.
In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat
to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from
heat. Pour into pan; sprinkle with pecans.
In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter,
the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
MEMBER EXCLUSIVE
In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar
mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place
heatproof serving plate upside down over pan; turn plate and pan over.
Remove pan. Serve warm.
Cupcakes with cream

cheese frosting & filling
1
2
12 oz cream cheese (from two 8-oz packages), softened

1
/3 cup butter or margarine, softened
3 teaspoons vanilla
9 cups powdered sugar
1-3 tablespoons milk
MEMBER EXCLUSIVE
Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.
Mix cake batter as directed on box, using water, oil, eggs and food color. Fill muffin
cups 2/3 full. Bake cupcakes as directed on box. Cool 10 minutes; remove from
pan to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, 1/3 cup butter and 3 teaspoons vanilla with
electric mixer on high speed until fluffy. Gradually add powdered sugar, beating
until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at
a time, until frosting is piping consistency.
Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon
about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway
down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly
and filling comes to the top. Repeat with remaining cupcakes.
Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon
remaining frosting into bag; generously pipe frosting in circular motion on top of
each cupcake, leaving 1/4-inch border around edge. Store in refrigerator.
1 box Betty Crocker SuperMoist devils food cake mix

Water, vegetable oil and eggs called for on cake mix package
1 bottle (1 oz) red food color (about 2 tablespoons)
Filling and Frosting
Makes: 24 servings
3
winner: Best Cupcake
CUPCAKES
Mini
KEY LIME CUPCAKES
Cupcakes
48 regular-size paper baking cups
1 box Betty Crocker SuperMoist
yellow cake mix
Water, vegetable oil and eggs called for on
cake mix box
Frosting
1 container Betty Crocker Whipped fluffy
white frosting
1 tablespoon Key lime or regular lime juice
1
/2 teaspoon grated Key lime or regular lime
peel
Topping
1 box (4-serving size) vanilla instant
pudding and pie filling mix
11/2 cups whipping cream
1
/4 cup Key lime or regular lime juice
4 drops green food color
1
/2 cup powdered sugar
Makes: 48 servings
RUNNER UP: BEST CUPCAKE
1
2
In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in
powdered sugar until smooth. Cover and refrigerate.
Heat oven to 375F (350F for dark or nonstick pans). Place paper baking cup
in each of 24 regular-size muffin cups. Make cake batter as directed on box.
Spoon about 1 rounded tablespoonful batter into each muffin cup, using about
half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining
batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out
clean. Remove from pan to cooling rack. Repeat with remaining baking cups
and batter. Cool cupcakes completely, about 15 minutes.
MEMBER EXCLUSIVE
3
4
Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping
on top of each cupcake.
Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice
and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic
bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded
teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge,
if desired. Store in refrigerator.
Barn Cake
WITH BARN ANIMAL CUPCAKES
Cake, Cupcakes and

Frosting
1 box Betty Crocker SuperMoist
yellow or devils food cake mix
Water, vegetable oil and eggs called
for on cake mix box
2 containers (1 lb each) Betty
Crocker Rich & Creamy vanilla
frosting
Red liquid food color
Red gel or paste food color
Barn Decorations
Tray or foil-covered cardboard
(about 20x15 inches)
5 thin pretzel sticks
6 graham cracker squares
11/2 cups shredded coconut
Yellow liquid food color
Green liquid food color
Chick Decorations
Reserved yellow coconut (from barn)
8 brown miniature candy-coated
chocolate baking bits
WINNER: best KID APPROVED RECIPE
Sheep Decorations
4 red miniature candy-coated
4 small white gumdrops, cut in
half vertically
64 miniature marshmallows, cut
in half crosswise
Pig Decorations
8 red miniature candy-coated
1 roll Betty Crocker Fruit Roll-Ups
strawberry chewy fruit snack
(from 5-oz box)
Prep Time: 1 hour 35 minutes
Makes: 20 servings
4 small orange gumdrops
recipe on next page

MEMBER EXCLUSIVE
barn cake WITH BARN ANIMAL CUPCAKES recipe

1
Hay: Place 1/2 cup of the coconut in resealable food-storage plastic bag.
Heat oven to 350F (325F for dark or nonstick pans). Grease bottom and
sides of 9-inch square pan with shortening or cooking spray. Place paper
baking cup in each of 12 regular-size muffin cups. Make cake mix as directed
on box, using water, oil and eggs. Pour 2 1/4 cups batter into square pan;
divide remaining batter among muffin cups. Bake cupcakes 17 to 22 minutes,
square pan 22 to 27 minutes, or until toothpick inserted in centers comes
out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool
completely at room temperature, about 1 hour. Refrigerate or freeze square
cake 1 hour until firm.
In small bowl, tint 1 cup of the frosting with red liquid food color to make
pink frosting. In medium bowl, tint 1 1/2 cups of the frosting with red gel or
paste food color to make desired color of red frosting for barn; set aside.
Reserve remaining white frosting. Decorate square cake to make barn;
decorate cupcakes to make 4 chicks, 4 sheep and 4 pigs.
cut cake on the lines

shown above
Barn: Trim 1 side of square cake to form roof of barn;

place cake near top of tray with roof at top of tray. To
crumb-coat cake, spread thin layer of red frosting
over entire cake to seal in crumbs. Refrigerate or freeze
cake 30 to 60 minutes. Frost sides and top of cake with
remaining red frosting. Make vertical lines on top of
cake to look like boards (use spatula or toothpick).
Add 2 drops yellow liquid food color; seal bag and shake to mix. Place small
amount of yellow coconut at bottom of window and doorway (reserve
remaining yellow coconut to decorate chick cupcakes).
Grass: Place remaining 1 cup coconut in resealable food-storage plastic
bag. Add 2 drops green liquid food color; seal bag and shake to mix. Scatter
green coconut on bottom half of tray. Decorate cupcakes and arrange on
coconut grass.
Chicks: Frost 4 cupcakes with white frosting. Top with reserved yellow
coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble
beaks; place on cupcakes.
Sheep: Frost 4 cupcakes with white frosting. For muzzle, spread 1/2
teaspoon pink frosting in small circle on each cupcake; add red baking bit for
nose. For eyes, add brown baking bits. For ears, add white gumdrop halves,
cut sides down. Place marshmallow halves on face for wool.
Pigs: Frost 4 cupcakes with pink frosting. For snout, spread additional 1
teaspoon pink frosting in small circle on each cupcake; add red baking bits
for nostrils. For eyes, add brown baking bits. For ears, cut 8 small triangles
from fruit snack; place on cupcakes.
Window: Break 2 pretzel sticks in half; place near top of cake in square shape.
Shutters: Place 1-inch-square piece of graham cracker on each side of window.
Sides and top of doorway: Place 3 pretzel sticks near bottom of cake.
Doors: Place 2 1/2x1-inch graham cracker rectangle on each side of doorway.
Roof: Arrange eight 2 1/2 x1-inch graham cracker rectangles on top edge of
cake, overlapping to form barn roof shape.
MEMBER EXCLUSIVE
pancakes
1
2
3
4
Makes: 10 servings
Heat griddle or skillet over medium-high heat or to 375F. In medium

bowl, stir Bisquick mix, milk and eggs until blended.
Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter
onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for
snout and another scant tablespoonful for ears.
Cook pancakes until edges are dry. Turn; cook until golden.
To serve, place large pancakes on individual serving plates. Place 1
small pancake in center of each face for snout; poke 2 holes for nostrils
with end of handle of wooden spoon. Cut second small pancake in half
for ears; place at top of face. Use blueberries for eyes.
RUNNER UP: best KID APPROVED RECIPE

2 cups Original Bisquick mix
1 cup milk
2 eggs
Fresh blueberries, chocolate chips or raisins
MEMBER EXCLUSIVE
double
Banana Bread
Bread
/4 cup sugar
1
/4 cup canola or vegetable oil
3
/4 cup buttermilk
3
2
1
1
2
1
teaspoons vanilla
egg
cup mashed very ripe bananas (2 medium)
cups Gold Medal all-purpose flour
teaspoon baking soda
1
/4 teaspoon salt
3
/4 cup dried banana chips, chopped
2 cups Oatmeal Crisp Almond cereal,
slightly crushed
Topping
/2 cup Oatmeal Crisp Almond cereal,
crushed
2 teaspoons sugar
2 teaspoons canola or vegetable oil
Reserved 2 tablespoons banana chips

Makes: 16 servings
WINNER: best MIDNIGHT SNACK
Heat oven to 350F. Spray bottom only of 9x5-inch loaf pan with cooking
spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer
on low speed until well mixed. Beat in buttermilk, vanilla and egg just until
blended; beat in bananas.
With spoon, stir in flour, baking soda and salt just until blended. Set aside 2
tablespoons chopped banana chips for topping. Stir remaining banana chips
and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small
MEMBER EXCLUSIVE
bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat
lightly onto batter.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes

out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely,
about 2 hours, before slicing.
Extraordinary
chocolate chip cookies
11/2 cups butter or margarine, softened

11/4 cups granulated sugar
11/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1
/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)
1
2
3
Prep Time: 1 hr 25 min

Total Time: 1 hr 40 min
Makes: 72 servings
Heat oven to 350F. In large bowl, beat butter, sugars, vanilla and eggs with
electric mixer on medium speed or with spoon until light and fluffy. Stir in
flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/
ice cream scoop 2 inches apart. Flatten slightly.
Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2
minutes; remove from cookie sheet to cooling rack.
runner up: best midnight snack
MEMBER EXCLUSIVE
10
chocolate cakes
winner: Best ooh la la

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1
/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
11/2 cups powdered sugar
1
/2 cup Gold Medal all-purpose flour*
Additional powdered sugar, if desired
Sugared kumquats, if desired
Makes: 6 servings
Heat oven to 450F. Grease bottoms and sides of six (6-oz) custard cups with
shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter
over low heat, stirring frequently. Cool slightly.
In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until
well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture
and flour. Divide batter evenly among custard cups. Place cups on cookie sheet
with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will
be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula
along sides of cakes to loosen. Immediately place heatproof serving plate upside
down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional
powdered sugar. Garnish with kumquats. Serve warm.
*Do not use self-rising flour.
MEMBER EXCLUSIVE
11
Lemon
mousse cake
1 box Betty Crocker SuperMoist lemon

cake mix
Water, vegetable oil and eggs called for on cake
mix box
3
/4 cup lemon pie filling (from 15- to 16-oz can)
1 container Betty Crocker Whipped vanilla
frosting

Makes: 16 servings
Heat oven to 350F (325F for dark or nonstick pans). Make and cool
cake as directed on box for two 8-inch or 9-inch round pans.
In medium bowl, gently stir pie filling into frosting.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1
cup of the lemon mixture to within 1/4 inch of edge. Top with second
layer. Frost side and top of cake with remaining lemon mixture. Store
loosely covered in refrigerator.
MEMBER EXCLUSIVE
runner up: best ooh la la
12

Member Exclusive Better-Than-Almost-Anything Cake, Pg. 4 Member Exclusive Collection

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Fall

Total Time: 8 hours 15 minutes

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms

WINNER: Slow Cooker

2011 & / of General Mills

1 jar (6 ounces) Green Giant

Prep Time: 20 minutes

In 12-inch skillet, cook beef and onion over medium heat 8 to 10

In 4- to 5-quart slow cooker, mix beef, onion and remaining

Cover and cook on low heat setting 6 to 8 hours.

runner up: Slow Cooker

1 can (15 oz) tomato sauce

2011 & / of General Mills

Prep Time: 10 minutes

2011 & / of General Mills

winner: POKE CAKE

1 box Betty Crocker SuperMoist German chocolate cake mix

Total Time: 3 hours 3 minutes

Prep Time: 20 minutes

Total Time: 2 hours 55 minutes

RUNNER UP: POKE CAKE

2011 & / of General Mills

Meanwhile, place hot fudge in medium microwavable bowl. Microwave

Spread frosting over top of cake. Sprinkle with pecans.

Prep Time: 15 minutes

Cover; cook on Low heat setting 8 to 10 hours.

Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Winner: SPICY BUFFALO

21/2 lb boneless skinless chicken

2011 & / of General Mills

1 can (15 oz) Progresso black

Prep Time: 20 minutes

In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.

RUNNER UP: SPICY BUFFALO

2 lb boneless skinless chicken thighs

2011 & / of General Mills

To serve, spread each tortilla with 1 tablespoon remaining ranch

Spread cream cheese mixture evenly over partially baked crust. In

2011 & / of General Mills

WINNER: FALL BAKING

with Cream Cheese Frosting

Prep Time: 30 minutes

11/2 cups granulated sugar

1 package (8 oz) cream

RUNNER UP: Fall Baking

Bake 40 to 45 minutes or until toothpick inserted in center comes out

In medium bowl, beat cream cheese, butter, milk and 1 teaspoon

2011 & / of General Mills

CHICKEN POT PIE

Heat oven to 400F. Mix vegetables, chicken and soup in

Stir remaining ingredients in small bowl with fork until

Bake 30 minutes or until golden brown.

WINNER: Go-To Dinner

2011 & / of General Mills

Prep Time: 25 minutes

Heat oven to 350F.

Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low

2011 & / of General Mills

RUNNER UP: Go-To Dinner

teaspoon ground mustard

Prep Time: 30 minutes

Total Time: 1 hour