Slow Cooker Herbed Beef Stroganoff

SLOW COOKER HERBED BEEF STROGANOFF

2 lb beef stew meat
1 pkg. (8 oz.) sliced fresh mushrooms
1 large onion, cut lengthwise in half, then cut crosswise into slices
1/4 tsp. pepper
1 Tbsp. beef bouillon granules
1 bag (16 oz.) wide egg noodles
1 container (8 oz.) sour cream
1 tsp. dried thyme leaves
1 Tbsp. all-purpose flour
1 large tomato, chopped (1 cup)

In 3 1/2- to 4-quart slow cooker, place beef, mushrooms, onion, pepper and bouillon granules. Cover and cook on Low heat setting 8 to 9 hours. About 20 minutes before serving, cook and drain noodles as directed on package. Gently stir sour cream and thyme into drained noodles. Sprinkle flour over beef mixture in cooker; gently stir into mixture. Increase heat setting to High. Cover and cook 3 minutes. Serve beef mixture over noodles; top with tomato. Makes 8 servings.

Recipe from Betty Crocker

Slow Cooker Mushroom Swiss Steak and Gravy

SLOW COOKER MUSHROOM SWISS STEAK AND GRAVY

1 large onion, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 can (4 oz.) mushroom pieces and stems, drained
1 1/2 lb boneless beef round steak, cut into serving-size pieces
1/4 tsp. pepper
1 can (18 oz.) vegetable classics creamy mushroom soup
1 can (8 oz.) tomato sauce

In 3- to 4-quart slow cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover; cook on Low heat setting 8 to 10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef. Makes 6 servings.

Recipe from Betty Crocker.

Vegetable-Chicken Stir Fry

VEGETABLE-CHICKEN STIR FRY

1 cup uncooked long-grain white rice
2 cups water
1 cup chicken broth
1 Tbsp. oyster sauce
1/2 tsp. sugar
3 tsp. cornstarch
3/4 lb. chicken breast strips for stir-frying
1/2 tsp. ginger
1/4 tsp. salt
1 Tbsp. oil
1 cup fresh snow pea pods
1 cup fresh mushrooms, sliced
1/2 medium red bell pepper, cut into 2x1/4-inch strips
1 garlic clove, minced

Cook rice in water as directed on package. Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 tsp. of the cornstarch; blend well. Set aside. In medium bowl, combine chicken, ginger, salt and remaining 1 tsp. cornstarch; mix gently to coat. Set aside. Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center. Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice. Makes 4 servings.

Recipe from Betty Crocker.

Chicken, Mushroom and Asparagus Stir-Fry

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

1 cup uncooked regular long-grain white rice
2 cups water
2 Tbsp. vegetable oil
1 lb. chicken breast strips for stir-frying
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 pkg. (8 oz.) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Cook rice in water as directed on package. Meanwhile, in wok or 10-inch skillet, heat 1 Tbsp. of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate. Add remaining 1 Tbsp. oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender. Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot. Makes 4 servings.

Recipe from Betty Crocker

Buffalo Chicken Fingers

BUFFALO CHICKEN FINGERS

1/4 cup buffalo wing hot sauce
1 1/4 cups plain panko crispy bread crumbs
1/2 tsp. paprika
1/4 tsp. salt
2 Tbsp. butter or margarine, melted
1 lb. boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips
Blue cheese dressing, if desired
Celery sticks, if desired

Heat oven to 425 degrees. Line cookie sheet with foil; spray foil with cooking spray. In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet. Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks. Makes 8 servings.

Recipe from Betty Crocker.

Luscious Key Lime Dessert

I made this one for Easter this year and it definitely was a hit!! I think it would also be good switching it over to strawberry!

LUSCIOUS KEY LIME DESSERT

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 cans (14 oz. each) sweetened condensed milk
3/4 cup Key lime juice or lime juice
2 containers (8 oz. each) frozen whipped topping, thawed
2 containers (6 oz. each) Key lime pie yogurt
Few drops green food color, if desired
1 Tbsp. grated lime peel
1/2 cup fresh berries (blueberries, raspberries, strawberries)

Heat oven to 350 degrees. 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. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool. In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set. To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert. Makes 20 servings.

Recipe from Betty Crocker.

Ham & Pasta Skillet

HAM & PASTA SKILLET

1 can (10 3/4 oz.) condensed broccoli cheese soup
2 cups broccoli florets or 1 pkg. (10 oz.) frozen broccoli cuts, thawed
1 cup milk
1 Tbsp. spicy brown mustard
1 1/2 cups cooked ham cut into strips
2 1/4 cups medium shell-shaped pasta, cooked and drained

Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender. Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling. Makes 4 servings.

Recipe from Campbell's.