MEMBER-EXCLUSIVE COLLECTION | 2016...Best. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of...

2016 © & ™/® OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2016 © & ™/® OF GENERAL MILLS

2016 © & ™/® OF GENERAL MILLS

PREP TIME: 15 minutes TOTAL TIME: 22 minutes MAKES: 6 servings

POTLUCKSALAD

Crunchy Chicken Salad

WINNER2016

Best

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

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3 tablespoons butter or margarine

1 package (3 ounces) Oriental-flavor ramen noodle soup mix

2 tablespoons sesame seed

1/4 cup sugar

1/4 cup white vinegar

1 tablespoon vegetable oil

1/2 teaspoon pepper

2 cups cut-up cooked chicken

1/2 cup dry-roasted peanuts

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix

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Layered Mexican Party Salad

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 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 4-quart glass salad bowl or 13x9-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.

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Best

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix

3 tablespoons water

2 tablespoons vegetable oil

1 teaspoon ground cumin

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (15.25 oz) whole kernel corn, drained

4 cups torn romaine lettuce

1 container (12 oz) refrigerated guacamole dip

1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)

3 plum (Roma) tomatoes, chopped

1 can (2 1/4 oz) sliced ripe olives, drained

3 cups nacho-flavored tortilla chips

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POTLUCKSALAD

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PREP TIME: 30 minutes TOTAL TIME: 3 hours 45 minutes MAKES: 8 servings

NO-BAKEDESSERT

Reese’s™ Peanut Butter Cup Icebox Pie

Best

WINNER2016

CRUST1 cup finely crushed mini

pretzels (about 3 cups)

1/4 cup packed brown sugar

1/2 cup butter, melted

FILLING1 box (6-serving size)

chocolate instant pudding and pie filling mix

2 cups cold milk

3/4 cup creamy peanut butter

TOPPING1 1/2 cups (from 8-oz container)

Cool Whip™ frozen whipped topping, thawed

1 tablespoon creamy peanut butter

1 tablespoon chocolate-flavor syrup

3/4 cup (from 8-oz bag) Reese's™ peanut butter cups miniatures, unwrapped

Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.

In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.

In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.

Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

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PREP TIME: 30 minutes TOTAL TIME: 13 hours MAKES: 12 servings

S’mores Ice Box Cake

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RUNNER UP

2016

NO-BAKEDESSERT

Best

Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.

In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.

To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.

Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.

In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.

In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.

CAKE

1 1/2 cups prepared chocolate pudding, cooled completely

1 1/2 cups whipping cream

1 cup marshmallow creme

1 box (14.4 oz) graham crackers

1 cup miniature marshmallows

TOPPING

1 cup whipping cream

1 tablespoon powdered sugar

1/2 cup hot fudge ice cream topping

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PREP TIME: 1 hour 10 minutes TOTAL TIME: 1 hour 10 minutes MAKES: 4 servings

Grilled Smoky Cheddar Potatoes Foil Pack

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FOILPACK

Best

WINNER2016

Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.

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, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

4 medium potatoes, cut into 1-inch chunks

1/2 teaspoon salt

2 tablespoons butter or margarine

1 cup shredded Cheddar cheese (4 ounces)

2 tablespoons Betty Crocker™ Bac~Os® bacon flavor chips

2 medium green onions, sliced (2 tablespoons)

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Double Barbecue Bacon Chicken Foil Packs

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FOILPACK

Best

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.

Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

1 1/4 lb Yukon gold potatoes, cut in 3/4-inch chunks

2 teaspoons oil

1 tablespoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts (6 oz each)

1 1/2 teaspoons barbecue seasoning

4 slices cooked bacon, halved crosswise

1 cup shredded Cheddar cheese (4 oz)

1/4 cup barbecue sauce

2 green onions, sliced

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Gooey Sugar Cookie Bars

MAKE & TAKE BAR

Best

WINNER2016

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir cookie mix and 1/2 cup softened butter until mixture forms coarse crumbs. Spread mixture evenly in pan; press lightly.

In large bowl, beat cream cheese, 3 1/2 cups powdered sugar, eggs and vanilla with electric mixer on low speed until blended; scrape bottom and side of bowl. Beat on high speed until smooth. Beat in 1/3 cup melted butter until blended. Pour over cookie mixture; spread evenly.

Bake 30 to 35 minutes or until golden brown. Cool completely, about 2 hours.

Just before serving, in medium bowl, mix strawberries, 2 tablespoons powdered sugar and the lemon juice. Let stand 10 minutes, stirring occasionally. To serve, cut bars into 5 rows by 3 rows. Top each with strawberries and a dollop of whipped cream. Cover and refrigerate any remaining bars.BAR

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2 cup butter, softened

1 package (8 oz) cream cheese, softened

3 1/2 cups powdered sugar

2 eggs

1 teaspoon vanilla

1/3 cup butter, melted

TOPPING

3 cups coarsely chopped strawberries (about 1 lb)

2 tablespoons powdered sugar

2 teaspoons fresh lemon juice

1 cup heavy whipping cream, whipped

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Chocolate-Peanut Butter Dream Bars

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RUNNER UP

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MAKE &TAKE BAR

Best

Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.

In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

COOKIE BASE1 pouch (1 lb 1.5 oz) Betty

Crocker™ double chocolate chunk cookie mix

1/4 cup vegetable oil

2 tablespoons cold strong brewed coffee or water

1 egg

FILLING1 package (8 oz) cream

cheese, softened

1/4 cup sugar

1 container (8 oz) frozen whipped topping, thawed

1 bag (9 oz) Reese's™ peanut butter cups miniatures, chopped

TOPPING1/4 cup creamy peanut butter

1/4 cup milk

2 tablespoons sugar

3 oz bittersweet baking chocolate, melted

1 cup unsalted dry-roasted peanuts

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Slow-Cooker Barbecue Beef Brisket

9

WINNER2016

In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.

Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.

In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.

Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.

Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.

Thinly slice brisket; transfer to serving plate. Spoon sauce over top.

3 tablespoons packed brown sugar

1 tablespoon plus 1 1/2 teaspoons chipotle chili powder

2 teaspoons ground cumin

1 teaspoon celery salt

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

4 to 5 lb fresh beef brisket (not corned beef)

1 1/2 cups ketchup

1/4 cup apple cider vinegar

1/4 cup finely chopped yellow onion

1 tablespoon Worcestershire sauce

3/4 cup low-sodium beef, chicken or vegetable broth or water

SUMMER SLOW-COOKER RECIPE

Best

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2016 © & ™/® OF GENERAL MILLS 10


Slow-Cooker Barbecued Ribs

RUNNER UP

2016

Spray inside of 4- to 5-quart slow cooker with cooking spray.

Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.

Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour. 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.

3 1/2 pounds pork loin back ribs

1/4 cup packed brown sugar

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons liquid smoke

2 garlic cloves, chopped

1 medium onion, sliced

1/2 cup cola

1 1/2 cups barbecue sauce

SUMMER SLOW-COOKER RECIPE

Best

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MEMBER-EXCLUSIVE COLLECTION | 2016...Best. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of...

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Transcript of MEMBER-EXCLUSIVE COLLECTION | 2016...Best. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of...