2014 & / OF GENERAL MILLSMEMBER-EXCLUSIVE COLLECTION | 2014 & / OF GENERAL MILLS2014 & / OF GENERAL MILLSPREP TIME: 30 minutes TOTAL TIME: 1 hour 10 minutesMAKES: 10 servingsDIRECTIONS ON PAGE 2BLOGGERDESSERTSApple CrispSnickerdoodleSkillet CookieBestSNICKERDOODLECOOKIE BASE1pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix1/2teaspoon ground cinnamon1/2teaspoon vanilla3eggs1/2cup butter, softenedOAT TOPPING1/2cup quick-cooking oats1/2cup loosely packed light brown sugar1/4cup granulated sugar1/4cup Gold Medalall-purpose our1 1/2teaspoons groundcinnamon1/2cup butter, softened1tablespoon waterAPPLE TOPPING1can (21 oz) apple pie llingGARNISH1container (8 oz) frozen whipped topping, thawedAdditional ground cinnamon, if desiredWINNER12014 & / OF GENERAL MILLSHeat oven to 375F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.Increase oven temperature to 425F. Grease cookie sheet with shortening or line with cooking parchment paper.To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, our and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briey. Spread mixture on cookie sheet.Bake at 425F 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 rst, but will harden as it cools. Cool topping completely on cookie sheet.Top Snickerdoodle Cookie Base with apple pie lling. Heap oat topping over pie lling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.1 526374Apple Crisp Snickerdoodle Skillet CookieDIRECTIONS22014 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 1 hour 25 minutesMAKES: 8 servingsBLOGGERDESSERTSSock-It-To-MeBundt CakeBestCAKE1box Betty Crocker SuperMoist butter recipe yellow cake mix1/2cup granulated sugar1cup sour cream3/4cup vegetable oil1tablespoon butter avoring4eggsCINNAMON MIXTURE3tablespoons packed brown sugar2teaspoons granulated sugar2teaspoons ground cinnamonRUNNER UPHeat oven to 325F. Grease 12-cup uted tube cake pan with shortening or cooking spray; lightly our.In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.123432014 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 8 hours 20 minutesMAKES: 8 servingsSLOW COOKERMEALSSlow-Cooker Beef Stew with Shiitake MushroomsBest12new potatoes, cut into fourths (1 1/2 pounds)1medium onion, chopped (1/2 cup)1bag (8 oz) ready-to-eat baby-cut carrots1package (3.4 oz) fresh shiitake mushrooms, sliced1can (14.5 oz) Muir Glen organic diced tomatoes, undrained1can (10 1/2 oz) condensed beef broth1/2cup Gold Medalall-purpose our1tablespoon Worcestershire sauce1teaspoon salt1teaspoon sugar1teaspoon dried marjoram leaves1/4teaspoon pepper1lb beef stew meat, cut into 1/2-inch piecesIn 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. 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 manufacturers directions for layering ingredients and choosing a temperature.12WINNER42014 & / OF GENERAL MILLSPREP TIME: 15 minutes TOTAL TIME: 4 hour 45 minutesMAKES: 6 servingsSLOW COOKERMEALSSlow-CookerTaco PastaBestTACO PASTA1lb lean (at least 80%) ground beef1cup Progressobeef-avored broth(from 32-oz carton)1cup water1package (1 oz) Old El Paso taco seasoning mix1can (14.5 oz) Muir Glen organic diced tomatoes, undrained1/4cup nely chopped white onion1garlic clove, nely chopped1package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces3cups cooked medium pasta shells2cups shredded Cheddar cheese (8 oz)TOPPINGS, IF DESIREDSour creamOld El Paso Thick n Chunky salsaShredded cheese5RUNNER UPDIRECTIONS ON PAGE 62014 & / OF GENERAL MILLS4In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.Cover; cook on Low heat setting 4 to 5 hours.About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.Serve topped with sour cream, salsa and/or shredded cheese.15263Slow-Cooker Taco PastaDIRECTIONS62014 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 35 minutesMAKES: 8 servingsCOZYCASSEROLES4-IngredientPizza BakeBest2pouches (7.5 oz each) Bisquick Complete buttermilk biscuit mix1cup water1jar (14 oz) pizza sauce1package (8 oz) sliced pepperoni2cups shredded mozzarella cheese (8 oz)Heat oven to 375F. Spray 13x9-inch (3-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).Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.123WINNER72014 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 45 minutesMAKES: 8 servingsCOZYCASSEROLESEasyChilaquilesBest1 1/2 cups salsa verde1/2cup sour cream1box (4.6 oz) Old El Paso taco shells(8 shells)2cups shredded deli rotisserie chicken (from 2-lb chicken)2cups shredded Monterey Jack or mozzarella cheese (8 oz)RUNNER UPHeat oven to 350F. Spray 2-quart casserole with cooking spray. In medium bowl, mix salsa verde and sour cream.Break up taco shells into bite-size pieces. Place half of shells in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. Repeat with remaining shells, salsa mixture and cheese.Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.12382014 & / OF GENERAL MILLSPREP TIME: 15 minutes TOTAL TIME: 3 hours 25 minutesMAKES: 6 servingsSERVE-IT-WARM DESSERTSSlow-Cooker Hot Fudge Sundae CakeBest1cup Gold Medalall-purpose our1/2cup granulated sugar2tablespoons baking cocoa2teaspoons baking powder1/2teaspoon salt1/2cup milk2tablespoons vegetable oil1teaspoon vanilla1/2cup chopped nuts3/4cup packed brown sugar1/4cup baking cocoa1 1/2 cups hot waterSpray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix our, granulated sugar, 2 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 1/4 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 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.Turn of slow cooker. Let cake stand uncovered 30 to 40 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 manufacturers directions for layering ingredients and choosing a temperature.1234WINNER92014 & / OF GENERAL MILLSPREP TIME: 20 minutes TOTAL TIME: 50 minutesMAKES: 6 servingsSERVE-IT-WARM DESSERTSApple CrispBest4medium tart cooking apples, sliced (4 cups)3/4cup packed brown sugar1/2cup Gold Medalall-purpose our1/2cup quick-cooking orold-fashioned oats1/3cup butter or margarine, softened3/4teaspoon ground cinnamon3/4teaspoon ground nutmegCream or Ice cream, if desiredRUNNER UPHeat oven to 375F. Grease bottom and sides of 8-inch square pan with shortening.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.123102014 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 6 hours 10 minutesMAKES: 6 servingsNEW DINNERSSlow-CookerBacon-RanchChicken and PastaBest1lb chicken breasts6slices bacon, cooked and diced2to 3 cloves garlic, nely chopped1package (1 oz) ranch dressing and seasoning mix1can (10.75 oz) condensed cream of chicken soup1cup sour cream1/2teaspoon pepper1/2cup water8oz spaghetti, cookedSpray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.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 3 to 4 hours.When about 15 minutes are left, cook and drain spaghetti as directed on package.Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.12311WINNER452014 & / OF GENERAL MILLSPREP TIME: 10 minutes TOTAL TIME: 5 hours 20 minutesMAKES: 4 servingsCreamy TomatoSlow-CookerChicken4boneless skinless chicken breasts (about 1 1/4 lb)2cloves garlic, nely chopped1 1/2 teaspoons dried basil leaves1/2teaspoon dried oregano leaves1/2teaspoon salt1/4teaspoon pepper1jar (15 oz) Alfredo sauce1can (14.5 oz) diced tomatoes, drained1pouch (8 oz) Old El Paso roasted tomato Mexican cooking sauce8oz uncooked pasta (such as penne or mostaccioli)2tablespoons cornstarch2tablespoons water1/2cup shredded Italian cheese blend (2 oz), if desiredSpray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.Cover; cook on Low heat setting 5 to 6 hours.Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.Serve chicken with pasta; top with cheese.1234512RUNNER UPNEW DINNERSBest