Saturday, March 12, 2011

Easy Toffee Bar Cheesecake


1/4 cup milk
2 tsp. vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Bisquick
2 pkg. (8 oz. each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. Makes 8 servings.

*Recipe from Betty Crocker

Easy Grasshopper Cheesecake


3/4 cup Bisquick
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 pkg. (8 oz. each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips

1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked. In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. Makes 10 to 12 servings

*Recipe from Betty Crocker

Beef & Onion Soup with Cheesy Biscuit Croutons


1 lb lean (at least 80%) ground beef
1 pkg. (1 oz.) onion soup mix (from 2-oz box)
1/4 tsp. pepper
1 3/4 cups beef-flavored broth (from 32-oz carton)
3 cups water
1 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce

1 cup Bisquick
3 Tbsp. grated Parmesan cheese
1/4 cup water
3/4 cup finely shredded Swiss cheese (3 oz)
Italian (flat-leaf) parsley sprigs, if desired

In 3-quart saucepan, cook beef, onion soup mix and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining soup ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 minutes. Meanwhile, heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and 1/4 cup water until soft dough forms. Place dough on work surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. On cookie sheet, press or roll dough into 12x6-inch rectangle, 1/4 inch thick. Cut into 8 squares, but do not separate. Bake 6 to 8 minutes or until golden brown. Remove soup from heat; cover to keep warm. Remove croutons from oven; sprinkle with Swiss cheese. Set oven control to broil. Cut and separate croutons slightly. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is bubbly and slightly browned. Ladle soup into 4 bowls; float 2 croutons in each bowl. Garnish with parsley. Makes 4 servings (1 1/2 cups each)

*Recipe from Betty Crocker

Chocolate Chip Snack Cake


1/4 cup butter, softened
1 cup sugar
1 egg
2 egg whites
1 cup (8 oz.) reduced-fat sour cream
2/3 cup unsweetened applesauce
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

1/3 cup sugar
1 tsp. ground cinnamon
1/2 cup miniature semisweet chocolate chips

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Beat in the sour cream, applesauce and vanilla (mixture will appear curdled). Combine the flours, baking powder, salt and baking soda; stir into butter mixture just until blended. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray. Combine sugar and cinnamon; sprinkle half over the batter. Top with half of the chocolate chips. Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon-sugar and chips. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack. Makes 15 servings.

*Recipe from Taste of Home

Burgers Stroganoff


1 1/2 lbs. ground beef
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 Tbsp. ketchup
1/3 cup sour cream
6 bagels, split

Shape the beef into 6 (1/2-inch thick) burgers. Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides. Remove the burgers from the skillet. Pour off any fat. Stir the soup and ketchup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked though. Stir in the sour cream. Serve the burgers and sauce on the bagels. Makes 6 burgers.

*Recipe from Campbell's

Frosted Irish Cream Brownies


1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
1/2 cup oil
1/4 cup Irish cream liqueur
2 eggs

1/2 cup butter or margarine, softened
2 cups powdered sugar
2 Tbsp. Irish cream liqueur
1/2 tsp. vanilla
2 to 3 tsp. milk

1 oz. semisweet chocolate, chopped
1 tsp. butter or margarine

Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars. Makes 48 bars.

*Recipe from Betty Crocker

Mint Chocolate Chip Cookies


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 tsp. mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature. Makes 36 cookies.

*Recipe from Betty Crocker

Mashed Potato Gratin


Unsalted butter for greasing casserole
2 1/2 cups chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 tsp. salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Italian style panko crispy bread crumbs

Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth. Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. Bake about 20 minutes or until golden brown. Makes 9 servings

*Recipe from Betty Crocker

Pot o' Gold Chex Mix


4 cups Lucky Charms® cereal
2 cups Corn Chex® cereal
1 1/2 cups broken mini-pretzel twists (about 65 twists)
1 cup dry-roasted peanuts
1/2 cup packed brown sugar
1/4 cup butter
2 Tbsp. corn syrup
1/8 tsp. baking soda
1/4 cup green mini candy-coated milk chocolate candies

In large microwavable bowl, place cereals, pretzels and peanuts; set aside. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container. Makes 20 servings (1/2 cup each)

*Recipe from Betty Crocker

Key Lime-Banana Smoothie


1 container (6 oz) fat free key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 Tbsp. lime juice
1/4 tsp. dry lemon lime-flavored soft drink mix (from 0.13-oz package)
1 cup vanilla frozen yogurt

Place all ingredients except frozen yogurt in blender. Cover; blend on high speed until smooth. Add frozen yogurt. Cover; blend until smooth. Makes 2 servings (1 cup each).

*Recipe from Betty Crocker

Slow Cooker Reuben Sandwiches


1 pkg. (2 lbs.) refrigerated sauerkraut
1 pkg. (2 to 3 lbs.) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 oz. each) Swiss cheese

Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Makes 8 sandwiches.

*Recipe from Betty Crocker

Shrimp Scampi with Garlic Bread


1 Tbsp. lemon zest
5 Tbsp. olive oil
4 tsp. chopped fresh oregano leaves
4 cloves garlic, minced
1/2 tsp. ground black pepper
24 fresh or frozen jumbo shrimp, shelled and deveined
2 Tbsp. lemon juice
3 Tbsp. unsalted butter
1 pkg. (10 oz.) garlic bread
Sprigs fresh oregano leaves

Stir the lemon zest, 3 tablespoons oil, 1 teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or a gallon size resealable plastic bag. Add the shrimp and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender. Stir in the lemon juice and remaining oregano. Remove the skillet from the heat. Add the butter and stir until the butter is melted. Keep warm. Prepare the bread according to the package directions. Cut each bread half diagonally into 6 (1/2-inch thick) slices. Heat the broiler. Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread is toasted on both sides. Remove the shrimp from the marinade and discard the marinade. Heat the broiler. Place the shrimp on a rack in a broiler pan. Broil the shrimp 6 inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling. Place the shrimp onto a serving platter. Drizzle with the butter mixture. Serve with the bread. Garnish with the oregano sprigs. Makes 4 servings.

*Recipe from Campbell's