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 Bob Evans® Weekend Brunch Casserole
Prep time: 15 minutes Cook time: 15 minutes Serves: Makes 8 servings This easy breakfast is a great way to start the day. Sausage, eggs and cheese are layered over a crescent roll base for a delicious and filling meal. Ingredients
1 pound Bob Evans Original Recipe Sausage Roll 2 cups shredded mozzarella cheese 1 can refrigerated crescent dinner rolls (8 oz) 4 large eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper Directions
Preheat oven to 425F. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line the bottom of a greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers. . http://www.bobevans.com/Recipe/5/Weekend-Brunch-Casserole
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Bob Evans® Sausage Cranberry Stuffing
Cranberry & Sausage Stuffing4.0 stars 22 Prep time: 15 minutes Cook time: 1 hour Serves: Serves 8 A delicious sausage stuffing with dried cranberries. Perfect for holiday dinners or a casserole by itself. Ingredients
1 pound Bob Evans Savory Sage Roll Sausage 1/2 cup butter 6 stalks celery, finely diced 2 medium onions, finely diced 1 package herb flavor stuffing mix (12 oz) 1 cup dried cranberries 1 teaspoon salt 2 cans chicken broth (14.5 oz) Directions
Preheat oven to 325F. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Sauté celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325F. Oven for 1 hour or until hot. http://www.bobevans.com/Recipe/69/Cranberry-Sausage-Stuffing
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Bob Evans® Glazed Apple Turnovers
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: Makes 6 Turnovers
Bob Evans® Glazed Apples baked inside flaky pastry dough and topped with icing (honey roasted pecans
optional), served with caramel sauce for dipping.
INGREDIENTS
Apple Turnovers:
1 each 5 inch Pie or Pastry Dough Round
1-20 oz pkg. Bob Evans® Glazed Apples
1 tsp. Brown Sugar
1 tsp. Honey Roasted Pecans, chopped (nuts optional)
6 oz jar of caramel sauce (store bought for dipping)
Egg Wash:
1 Egg, whisked gently
2 tsp. Cold Water (35-40ºF)
Icing:
½ Cup Powdered Sugar
2 tsp. Milk
DIRECTIONS
Preheat oven to 350ºF.
In a separate small bowl make Egg Wash, whisk eggs and water together gently with a fork until fully combined,
set aside.
3. Roll out pastry dough on a lightly floured surface into ½ inch thickness. Cut out 6-5 inch pastry rounds using a
paring knife or pastry cutter.
4. Using a pastry brush apply egg wash to the outside edge of the pastry dough rounds.
5. In the center of each pastry dough round, fill with 2 Tbsp. Bob Evans® Glazed Apples, 1 tsp. brown sugar and 1
tsp. honey roasted pecans (nuts optional).
6. Fold over each pastry dough round into a half moon shape.
7. Using a fork gently press against the outer edge of the dough to seal the turnover.
8. Apply egg wash over top and using a paring knife cut 2 vent holes in the top of the turnover.
9. Place onto greased sheet pan and bake in a 350ºF oven until golden brown (approx 14-15 minutes).
10. Combine powdered sugar and milk in a separate small bowl and whisk together until fully incorporated. The icing
will be thick and coat the back of a spoon. Adjust to desired thickness by adding 1 Tbsp. powdered sugar to
thicken or 1 tsp. milk to thin out.
11. Glaze turnovers with icing and serve with a side of caramel sauce.
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Bread Pudding with Fruit Sauce Bread Pudding with Fruit Sauce
Every great meal deserves to be followed by an incredible dessert. And when Nature's Pride bread is in the mix, desserts go from Bread Pudding with Fruit Sauce incredible to simply divine. Try this recipe from Nature's Pride and it’s sure to become one of your holiday favorites. To see more great recipes from Nature’s Pride, visit www.naturespridebread.com . Every great meal deserves to be followed by an incredible dessert. And when Nature's Pride bread is in the mix, desserts go from incredible to simply divine. Try this recipe from Nature's Pride and it’s sure to become one of your holiday favorites. To see more great recipes from Nature’s Pride, visit www.naturespridebread.com . Makes six servings 8 slices Nature's Pride® Country Buttermilk bread 2 cups low‐fat milk 3/4 cup egg substitute (or 3 eggs, lightly beaten) Makes six servings 1/3 cup sugar 8 slices Nature's Pride® Country Buttermilk bread 1 1/2 teaspoons cinnamon, divided 2 cups low‐fat milk 1 package (7 ounces) mixed chopped dried fruit 3/4 cup egg substitute (or 3 eggs, lightly beaten) 1 cup apple juice 1/3 cup sugar 2 tablespoons brown sugar 1 1/2 teaspoons cinnamon, divided 1 package (7 ounces) mixed chopped dried fruit Preheat oven to 350° F. Arrange bread in a single layer on a baking sheet. Bake 10 minutes or until bread is dry and very lightly 1 cup apple juice toasted on top. Allow bread to cool about 5 minutes. 2 tablespoons brown sugar Spray an 8‐inch square baking dish with nonstick spray coating. Combine milk, egg substitute, sugar and 1teaspoon cinnamon in a Preheat oven to 350° F. Arrange bread in a single layer on a baking sheet. Bake 10 minutes or until bread is dry and very lightly mixing bowl; whisk to combine. Tear each slice of bread into 6 to 8 bite‐size pieces and add pieces to milk mixture. Press down toasted on top. Allow bread to cool about 5 minutes. gently with the back of a spoon so all bread pieces are covered in the milk mixture. Pour milk and bread mixture into prepared pan. Cover with aluminum foil. Spray an 8‐inch square baking dish with nonstick spray coating. Combine milk, egg substitute, sugar and 1teaspoon cinnamon in a mixing bowl; whisk to combine. Tear each slice of bread into 6 to 8 bite‐size pieces and add pieces to milk mixture. Press down Place filled dish into a 9 x 13‐inch pan. Pour hot water into the larger pan to a depth of about 1inch. Bake 20 minutes. Carefully gently with the back of a spoon so all bread pieces are covered in the milk mixture. Pour milk and bread mixture into prepared pan. remove aluminum foil and continue baking 20 minutes or until set and knife inserted just off center comes out clean. Cover with aluminum foil. While bread pudding bakes, prepare fruit sauce. Combine dried fruit, juice and remaining cinnamon in a small saucepan. Heat over Place filled dish into a 9 x 13‐inch pan. Pour hot water into the larger pan to a depth of about 1inch. Bake 20 minutes. Carefully medium‐high heat until mixture boils. Reduce heat and simmer 10 minutes or until fruit has reconstituted. Stir in brown sugar. remove aluminum foil and continue baking 20 minutes or until set and knife inserted just off center comes out clean. Remove from heat and allow to stand while pudding bakes. While bread pudding bakes, prepare fruit sauce. Combine dried fruit, juice and remaining cinnamon in a small saucepan. Heat over To serve, spoon warm bread pudding into serving dishes and top each serving with warm fruit sauce. medium‐high heat until mixture boils. Reduce heat and simmer 10 minutes or until fruit has reconstituted. Stir in brown sugar. Remove from heat and allow to stand while pudding bakes. © 2012 HBI. All rights reserved. To serve, spoon warm bread pudding into serving dishes and top each serving with warm fruit sauce. © 2012 HBI. All rights reserved. harvest
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Caramel-Fudge Turtle Cookies,
47580-5 Dress up easy sugar cookies with melted caramels, easy fudge topping and crunchy pecans in a classic
turtle cookie combo.
Caramel-Fudge Turtle Cookies
Prep Time: 45 Min
Start to Finish: 1 Hr 10 Min
1 pouch Betty Crocker® Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons Gold Medal® all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves
1. Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place
about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set.
Cool 1 minute; place cookies on cooling rack.
2. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once,
until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top
half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
3. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let
stand about 15 minutes until toppings are set.
3 dozen cookies
1 Cookie: Calories 140 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2.5g); Cholesterol 15mg;
Sodium 100mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch, 0 Fruit, 1 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0
Very Lean Meat, 0 Lean Meat, 0 Medium-Fat Meat, 0 High-Fat Meat, 1 Fat
Carbohydrate Choices: 1
Did You Know? You can bake the cookies up to two months ahead stored tightly covered in the freezer.
Success For even baking, make sure cookies are of the same shape and size.
Customer Promotions/Other-Consumer Promotions
SCOM Collections Phase 2
Publish Date: 03/12/2012
2012 © and ®/™ of General Mills harvest
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Kielbasa 'N Pepper Pasta
Open-Faced Pastrami Melts
4 slices deli rye bread
8 tsps country-style Dijon or
spicy brown mustard
8 oz. thinly sliced deli pastrami
or corned beef
1/2 pint creamy deli coleslaw
1/2 small red onion, thinly sliced
1 cup (4 oz.) Crystal Farms®
Shredded Cheddar Cheese
Heat oven to 350. Spread each
slice of bread with 2 teaspoons
mustard. Layer each slice with
2 slices pastrami, 1/4 cup coleslaw,
some onion, and 1/4 cup cheese.
Place sandwiches on baking sheet;
bake 8-10 minutes or until cheese
is melted.
4 servings
8 oz. uncooked linguine
1 tbsp. butter
3 medium green, red, and/or
yellow bell peppers, cut into strips
1/2 medium red onion, sliced
1 (1-lb) turkey kielbasa ring, sliced
1/3 cup chopped fresh herbs
(basil, sage, parsley) or 1 tbsp.
dried herbs
1-1/2 cups Crystal Farms ®
Shredded Marble Jack Cheese
LO W M
and cook 8-10 minutes, stirring occasionally,
until vegetables are tender. In medium bowl,
lightly beat eggs with milk and remaining 1/2
teaspoon seasoned salt. Pour over vegetables.
Cook over low heat, covered, 10 minutes, or
until eggs are nearly set. Heat broiler. If skillet
has plastic handle, wrap with foil before
placing in oven. Broil frittata 2 minutes or
until top is set and browned. Sprinkle with
cheese; broil 1 minute longer until cheese is
melted. Cut into wedges to serve.
Heat oil in 12-inch nonstick skillet over
medium-high heat until hot. Add potatoes,
zucchini, bell pepper, salt, and pepper. Cook
and stir 2 minutes. Reduce heat to low, cover,
*Or use 4 cups diced potatoes and 1/4 cup
chopped onion.
Open
4
8
2
Face Sandwich:
slices grilled or toasted bread
slices turkey breast
tbsp breadcrumbs
Thinly sliced red onion
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EP
ST U R
SKI M
A RT-
1 (16 oz.) loaf focaccia
bread
1-1/2 cups (6 oz.) Crystal
Farms ® Shredded
Mozzarella Cheese
1 tsp. dried rosemary,
crumbled
2 cups warm spaghetti
sauce
Heat broiler. Place focaccia on
baking sheet. Sprinkle with cheese
and rosemary. Broil 3 minutes or
until cheese is melted. Cut focaccia
into 16 wedges. Serve hot, dipped
into sauce.
4 servings
4 to 6 servings
Open Face Turkey Sandwich with White Sauce
Sauce:
1 cup Crystal Farms Shredded
White Sharp Cheddar Cheese
1/4 cup Crystal Farms USDA
Grade AA Unsalted Butter
1 1/2 cups milk
1/3 cup flour
1/4 tsp grated nutmeg
1/2 tsp salt
White pepper to taste
6 servings
Italian Dunkers
Farmhouse Frittata
2 tbsps. olive oil
1 (1 lb. 4 oz.) pkg. Simply Potatoes®
Diced Potatoes with Onions*
1 zucchini, chopped
1/2 cups chopped red bell pepper
1 tsp. seasoned salt
1/4 tsp. garlic pepper
6 eggs
1/4 cup milk
1 cup (4 oz.) Crystal Farms®
Shredded Cheddar Cheese
OI
Cook linguine according to package
directions; drain and keep warm.
Meanwhile, in Dutch Oven, heat butter
over medium-high heat until melted. Add
peppers and onion; cook and stir 5
minutes or until just tender. Stir in
sausage. Cook, stirring occasionally, about
4 minutes or until heated through. Toss
vegetables, herbs, and sausage with hot
linguine and cheese.
Melt butter in a heavy saucepan on low heat. Add
flour and whisk for 1 minute. Slowly add milk
and continue to whisk until sauce is thickened.
Gradually add cheese and continue to whisk until
cheese is blended well into sauce. Add nutmeg,
salt and pepper.
Place 2 slices of turkey on each slice of bread,
and top with red onion. Spoon white sauce over
open face sandwich, and sprinkle with
breadcrumbs. Put under broiler and broil until
breadcrumbs are golden.
4 servings
Black Bean & Veggie Quesadillas
3/4
3/4
2
1/2
4
1 1/2
1
1
cup coarsely shredded carrot
cup coarsely shredded zucchini
teaspoons olive oil
teaspoon chili powder
(8-inch) flour tortillas
cups refried black beans
cup salsa
(8-oz.) pkg. Crystal Farms® shredded
Monterey Jack cheese (2 cups)
In large nonstick skillet, cook and stir carrot
and zucchini in oil over medium-high heat for
3 to 4 minutes or until crisp-tender. Stir in
chili powder. Trasfer to bowl.
Place one tortilla in skillet. Spread 1/4 of refried
beans over half of tortilla; spoon 1/4 vegetable
mixture and 1 tablespoon salsa on top, sprinkle
with 1/4 of cheese.
Cook 15 seconds over medium-high heat. Fold
tortilla over, pressing gently with wide spatula.
Cook 2 minutes; turn over. Cook 2 to 3 minutes
longer or until cheese is melted and tortilla is
crisp and browned. Repeat with remaining
tortillas and filling. Cut quesadillas into wedges
and serve hot with remaining salsa.
You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent
dessert.
Chocolate Mousse Torte
Prep Time: 35 Min
Start to Finish: 5 Hr 10 Min
1 pouch (10.25 oz) Betty Crocker® fudge brownie mix
1/4 cup vegetable oil
1/4 cup water
1 egg
2 bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)
1/2 cup chopped pecans
1/4 cup toffee bits
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 pint (2 cups) whipping cream
Additional powdered sugar, if desired
1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking
spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the
chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter;
press in lightly.
2. Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30
minutes. Run sharp knife around side of pan to loosen brownie layer.
3. In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on
High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and
the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream
cheese mixture.
4. Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on
high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until
no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2
hours or until mousse is set.
5. In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1
minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible
spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture
over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible
spatula. Refrigerate 30 minutes or until serving.
6. Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer,
sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional
snowflakes.
16 servings
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 520 (Calories from Fat 310); Total Fat 35g (Saturated Fat 18g); Cholesterol 65mg;
Sodium 135mg; Total Carbohydrate 49g (Dietary Fiber 3g); Protein 5g
% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 10%
Exchanges: 1 1/2 Starch, 1 1/2 Other Carbohydrate, 7 Fat
Carbohydrate Choices: 3
Simplify Skip the stencil top and just sprinkle more nuts or toffee bits over the torte.
Special Touch To make the design on top of the torte, use a purchased stencil or one you make yourself
using paper or vellum.
Customer Promotions/Other-Consumer Promotions
SCOM Collections Phase 2
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2012 © and ®/™ of General Mills Wake the family with the aroma of something baking this weekend.
up so easily into a very delectable coffee cake!
Refrigerated buttermilk biscuits bake
Cinnamon Sugar Pull Apart Loaf
Prep Time: 20 Min
Start to Finish: 45 Min
1/2 cup sugar
2 1/2 teaspoons cinnamon
1/3 cup margarine or butter, melted
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1. Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small
shallow bowl, combine sugar and cinnamon; mix well.
2. Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine;
roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
3. Bake at 400°F. for 19 to 27 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on
serving plate. Serve warm.
10 servings
1/10 of Recipe: Calories 200 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g); Cholesterol 0mg;
Sodium 430mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 2g
Ham and Cheese Crescent Roll-Ups,
21726-25 % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 6%
Exchanges: 1 1/2 Starch, 2 Fat
Carbohydrate Choices:
Ham and cheese crescents are an easy and delicious
weeknight dinner, ready in just 25 minutes.
Customer Promotions/Other-Consumer Promotions
Ham and Cheese Crescent Roll-Ups
SCOM Collections Phase 2
Publish Date: 03/12/2012
Prep Time: 10 Min
Start to Finish: 25 Min
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips
1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place
2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
8 sandwiches
1 sandwich: Calories 200 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g); Cholesterol 30mg;
Sodium 650mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 11g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 6%
Exchanges: 1 Starch, 0 Fruit, 0 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0
Very Lean Meat, 0 Lean Meat, 0 Medium-Fat Meat, 1 High-Fat Meat, 1/2 Fat
Carbohydrate Choices: 1
2012 © and ®/™ of General Mills harvest
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Customer Promotions/Other-Consumer Promotions
SCOM Collections Phase 2
Publish Date: 03/12/2012
Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish
Serves: 5
Ingredients:
¼ cup KC Masterpiece® Barbecue Sauce Original
¼ cup olive oil, divided
1 green pepper, halved
1 medium red onion, halved
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1–2 garlic cloves, finely chopped
16 extra large shrimp, shelled and deveined
2 ears of corn, with husks on
2 stalks celery, chopped
4 6-inch baguettes or French bread-type rolls, sliced but left attached
Instructions:
Heat ½ tablespoon olive oil and garlic in a small saucepan over medium heat for 2 minutes. Remove from heat and set aside to cool. Marinate shrimp in half of the
garlic oil mixture at room temperature for 30 minutes. Brush remaining oil on the bread.
While shrimp is marinating, gently peel back corn husks, remove the silks and pull husks back over the corn. Place corn (with husk intact), pepper and onion on oiled
grill. Grill pepper and onion for 6–8 minutes, corn for 10 minutes, turning occasionally until browned. Peel husk from corn, cut corn from cob and place in medium bowl.
Chop peppers and celery and thinly slice the onion. Mix with corn. Combine remaining olive oil and dressing mix. Pour mixture over vegetables and toss to coat.
Place shrimp and open baguette on grill. Cook shrimp 3–4 minutes per side until cooked through, basting frequently with barbecue sauce. Grill bread until lightly
browned.
To assemble, line rolls with arugula and scoop relish onto bread. Top with four grilled shrimp and more relish.
Drizzle with barbecue sauce.
Kickin' Chicken Salad with BBQ Ranch Dressing
Servings: 4
Ingredients:
½ cup baby carrots, cut in quarters lengthwise
½ cup grape or cherry tomatoes, halved
½ cup shredded Cheddar cheese
¼ cup Cajun spice mix
¼ cup of Hidden Valley® Original
1 bag (8.5 ounces) barbecue flavored potato chips
1 can (2¼ ounces) sliced black olives, drained
1 large white onion, peeled and sliced into ¾-inch thick slices
1 package (6 ounces) mixed lettuce
2 teaspoons black pepper
8 chicken thighs, bone-in
Instructions:
Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with ½ of spice mixture and refrigerate 2 hours.
Light grill using Kingsford® briquets. When coals turn to a white ash, add a handful of pre-soaked Kingsford® Hickory Chips. Brush grill grate with oil or coat with
nonstick spray.
Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175°F–180°F.
Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15–20 minutes, until tender but still crispy.
Remove chicken and onions from grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside.
In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese. Top with chicken and onion rings. Drizzle with barbecue sauce and ranch dressing and line potato
chips around outside of bowl.
Serve immediately.
*May substitute with two chicken breasts. Grill chicken breasts over direct heat about 24–30 minutes.
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Santa Fe Wraps
Prep time: 5 min | Cook time: 15 min
Total Time: 20 min | Serves: 6
Fire up all the flavors of the Southwest with this quick and easy dish that’s perfect for large
families. Round up the kids, and let them choose their own fillings.
Ingredients
1 can (14.5 oz.) Del Monte® Diced Tomatoes-­No Salt Added 1 can (15.25 oz.) Del Monte® Whole Kernel Corn-­No Salt Added, drained 12 oz. lean ground beef 1 Tbsp. chili powder 1/2 tsp. ground cumin 1 pkg. (3 oz.) low-­‐fat cream cheese, cut up 6 (8-­‐inch) flour tortillas (Optional) 1 jalapeno pepper, finely chopped (Optional) lettuce (Optional) cheddar cheese (Optional) salsa Cooking Directions
1. Brown meat in large skillet; drain. Stir in undrained tomatoes, chili powder and cumin.
Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes.
2. Stir in corn, cream cheese and jalapeno; stir until cheese melts. Spoon mixture onto
tortillas and roll up or fold. Serve with shredded lettuce, shredded cheddar cheese and
salsa, if desired.
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Chicken Garden Pasta
Prep time: 10 min | Cook time: 40 min
Total Time: 50 min | Serves: 4
Enjoy the fresh tastes of spring all year ‘round. This flavorful dish brings plenty of color and
heart-smart antioxidants to the dinner table.
Ingredients
1 can (14.5 oz.) Del Monte® Diced Tomatoes with Basil, Garlic and Oregano 6 oz. (2 cups) dried rotini or penne pasta 2 skinless, boneless chicken breast halves, cut in strips 1 cup sliced green or yellow sweet pepper 1/2 medium onion, thinly sliced 1 Tbsp. olive oil (Optional) garlic powder (Optional) salt (Optional) pepper (Optional) olives (Optional) parmesan cheese Cooking Directions
1. Cook pasta according to package directions; drain.
2. Meanwhile, season chicken with garlic powder, salt and pepper, if desired.
3. Cook chicken, sweet pepper and onion in oil in large skillet over medium-high heat 5
minutes or until chicken is no longer pink. Add un-drained tomatoes; simmer, uncovered, 5
minutes or until slightly thickened. Add olives, if desired.
4. Toss with hot pasta. Serve with shredded Parmesan cheese, if desired.
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Grands!® Easy Taco Melts,
50018-4 Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
Grands!® Easy Taco Melts
Prep Time: 15 Min
Start to Finish: 30 Min
1 lb lean (at least 80%) ground beef, cooked, drained
1 1/2 cups Old El Paso® Thick ‘n Chunky salsa
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2 cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)
1. In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat,
stirring occasionally, until hot.
2. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto
center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
3. Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.
8 sandwiches
1 Sandwich: Calories 310 (Calories from Fat 140); Total Fat 15g (Saturated Fat 5g); Cholesterol 40mg;
Sodium 990mg; Total Carbohydrate 28g (Dietary Fiber 0g); Protein 14g
% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 10%
Exchanges: 1 Starch, 0 Fruit, 1 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0
Very Lean Meat, 0 Lean Meat, 1 1/2 Medium-Fat Meat, 0 High-Fat Meat, 1 1/2 Fat
Carbohydrate Choices: 2
Variation Use spicy salsa for an additional kick!
Customer Promotions/Other-Consumer Promotions
SCOM Collections Phase 2
Publish Date: 03/12/2012
2012 © and ®/™ of General Mills harvest
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Buffalo Chicken Chili
INGREDIENTS
PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken thighs,
cut into bite-size pieces
1-1/2 cups sliced celery
1 can (15 oz each) Rosarita® Premium Whole
Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt’s® Fire Roasted Diced
Tomatoes with Garlic, undrained
1 can (8 oz each) Hunt’s® Tomato Sauce
2 tablespoons red pepper sauce
1/3 cup crumbled blue cheese
DIRECTIONS
Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery;
cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to
15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more
pepper sauce, if desired.
NUTRITION INFORMATION*
Serving Size: 6 servings (1 cup each)
Calories:
230
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Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert
tray.
Holiday Cake Bon Bons
Prep Time: 35 Min
Start to Finish: 3 Hr
1 box Betty Crocker® SuperMoist® cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)
1.
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan.
Cool 15 minutes.
2. In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to
shape.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm
enough to shape.) Freeze 30 minutes.
4. Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on
High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth.
Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on
foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt
remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight
container.
37 servings (2 bon bons each)
1 Serving (2 Bon Bons): Calories 280 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g); Cholesterol 25mg;
Sodium 140mg; Total Carbohydrate 34g (Dietary Fiber 0g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 0%
Exchanges: 1 Starch, 0 Fruit, 1 1/2 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0 Very Lean
Meat, 0 Lean Meat, 0 Medium-Fat Meat, 0 High-Fat Meat, 2 1/2 Fat
Carbohydrate Choices: 2
To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake
crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on
the bottom.
To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water,
1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint
schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.
Customer Promotions/Other-Consumer Promotions
SCOM Collections Phase 2
Publish Date: 03/12/2012
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2012 © and ®/™ of General Mills Southern Caviar Dip Serves: 4-­‐6 Ingredients: 1 15 oz. can Glory Foods® Sensibly Seasoned Blackeye Peas, drained
1/4 cup Red bell pepper, diced 1/4"
1/4 cup Green onions, sliced 1/8"
1 tsp. Pickled jalapeno peppers, minced
1 tsp. Garlic, minced
1/4 tsp. Cumin, ground
1/4 tsp. Black pepper, ground
1 tsp. Lime juice
1 Tbsp. Cilantro leaves, minced
Prepared tortillas chips, fresh vegetables or crackers for dipping.
Directions Combine drained Glory Foods® Sensibly Seasoned Blackeye Peas with all of the other ingredients in a bowl
or small casserole and mix.
Cover and refrigerate for 2 to 4 hours to allow the best flavor to develop.
Serve with your favorite chips, fresh vegetables or crackers.
Old Fashioned Sweet Potato Pie
Serves: 6-8
Ingredients:
1 29 oz. can Glory Foods® Sweet Potatoes, drained
1 ea. 9" Pie shell, unbaked
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown sugar
2 ea. Eggs
4 Tbsp. Butter, melted
2 tsp. Vanilla extract
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Baking Powder
1/4 tsp. Salt
Directions
Preheat oven to 350 degrees.
Whip Glory Foods® Sweet Potato with mixer to soften and remove excess strings.
Add remaining ingredients and mix thoroughly. Pour into pie shell and bake for about an hour, or until the center is firm.
Cool before slicing.
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Sausage and two kinds of cheese turn crescent dough into a rich and tasty appetizer.
Sausage and Cheese Crescent Squares
Prep Time: 20 Min
Start to Finish: 1 Hr
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury®
Crescent Recipe Creations® refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch
(3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough
sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press
over bottom and 1/2 inch up sides to form crust.
3. In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink.
Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over
low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish.
Sprinkle with cheese.
4. If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch
rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets:
Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place
over cheese.
5. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
32 servings
High Altitude (3500-6500 ft): Bake 26 to 31 minutes or until golden brown.
1 Serving: Calories 130 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g); Cholesterol 20mg;
Sodium 220mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 4g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%
Exchanges: 0 Starch, 0 Fruit, 1/2 Other Carbohydrate, 0 Skim Milk, 0 Low-Fat Milk, 0 Milk, 0 Vegetable, 0
Very Lean Meat, 0 Lean Meat, 0 Medium-Fat Meat, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choices: 1/2
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2012 © and ®/™ of General Mills TM
NO KNEAD BREAD MIX
Cinnamon Rolls
2/3 cup warm water
2 tablespoons butter OR margarine, melted
1 egg, beaten
1/4 teaspoon vanilla extract
Filling
3 tablespoons butter OR margarine, softened
1/2 cup sugar
2 teaspoons ground cinnamon
Frosting
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons water
Combine water with yeast and sugar packets in a large mixing bowl. Let sit for 2 minutes. Add 2
tablespoons melted butter, egg, vanilla and bread mix. Mix to combine. Dampen a countertop by wiping
with slightly damp dish cloth or sponge; cover with a piece of plastic wrap about 20 inches long. Form
dough into a ball. Using a rolling pin, roll dough on plastic wrap into a 14 x 8-inch rectangle.
Spread 3 tablespoons softened butter evenly over dough, leaving 1-inch unbuttered on top edge. Combine
sugar and cinnamon; sprinkle evenly over butter. Using the plastic wrap, roll dough from the long side. Slice
log into 9 equal pieces. (Tip: Slice log into thirds, then slice each into thirds again.) Place each roll cut-side
up in a greased 8 x 8-inch pan. Cover and let rise in a warm, draft-free place for 25 minutes.
Bake in a preheated 350°F oven for 27 to 33 minutes. Remove from oven and let cool 5 minutes in pan.
Combine frosting ingredients in a small bowl. Drizzle frosting over rolls. Serve warm.
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TM
NO KNEAD BREAD MIX
Coffee Cake
Streusel
1/2 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon pumpkin pie spice
6 tablespoons butter OR margarine
1/3 cup quick oats (not instant) OR old fashioned oats
1/2 cup chopped pecans
Cake
1 cup milk
1/2 cup sugar
1 egg, beaten
2 tablespoons butter OR margarine, melted
1 teaspoon pumpkin pie spice
To make streusel: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter with a pastry blender or
two forks until mixture is crumbly. (Or, mix in a small food processor.) Stir in oats and pecans. Place half of
mixture in a greased 8 x 8-inch pan. Set aside remaining streusel for topping.
Microwave milk in a large bowl about 30 to 45 seconds, until warm (100° to 110°F); stir in sugar and
yeast packets. Let sit for 2 minutes. Add 1/2 cup sugar, egg, butter, pumpkin pie spice and bread mix. Mix
thoroughly. Spread dough evenly over streusel. Sprinkle top with reserved streusel. Cover and let rise 25
minutes in a warm, draft-free place. Bake in a preheated 350˚F oven for 35 to 45 minutes, until coffee cake
is well browned and toothpick inserted in center comes out clean. Serve warm.
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Chicken pot pie with just 4 ingredients?
It couldn't get any easier!
So-Easy Chicken Pot Pie
Prep Time: 10 Min
Start to Finish: 30 Min
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups cubed cooked chicken
1 can Pillsbury® refrigerated original breadsticks
1. Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to
boiling, stirring occasionally. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.
2. Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot
chicken mixture.
3. Bake uncovered 14 to 18 minutes or until breadsticks are light brown.
6 servings
1 Serving: Calories 280 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g); Cholesterol 45mg;
Sodium 720mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 21g
% Daily Value: Vitamin A 20%; Vitamin C 8%; Calcium 0%; Iron 10%
Exchanges: 2 Starch, 2 Lean Meat
Carbohydrate Choices: 2
Substitution If mixed vegetables aren't your family's favorite, try other frozen vegetables such as 2 cups of
whole kernel corn, green beans or peas.
Customer Promotions/Other-Consumer Promotions
SCOM Collections Phase 2
Publish Date: 03/12/2012
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2012 © and ®/™ of General Mills Make a cookie that shouts "kids' table treats," and guess what? No rolling is needed.
Turkey Cookie Treats
Prep Time: 1 Hr 15 Min
Start to Finish: 1 Hr 15 Min
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
Candy corn
1 tube (4.25 oz) Betty Crocker® yellow decorating icing
Miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) Betty Crocker® black decorating gel
1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On
ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
2. Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie
sheets to cooling racks. Cool completely, about 15 minutes.
3. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for
feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of
each eye.
2 dozen cookies
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
1 Frosted Cookie (Undecorated): Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g);
Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices: 1 1/2
Special Touch Supply the baked cookies and the decorations, and let the kids decorate the turkeys for fun.
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Customer Promotions/Other-Consumer Promotions
2012 © and ®/™ of General Mills Beefy Ziti Skillet
INGREDIENTS
8 ounces dry ziti pasta, uncooked
1 pound ground sirloin beef (90% lean)
1 can (24 oz each) Hunt’s® Four Cheese
Pasta Sauce
1 can (6 oz each) Hunt’s® Tomato Paste
1 cup shredded part-skim mozzarella cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, cook beef in large skillet over medium-high heat 7
minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in pasta sauce and tomato paste
until combined. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
Drain pasta; stir into meat mixture. Sprinkle cheese over top. Cover skillet with lid. Cook 5 minutes more or
until cheese melts.
NUTRITION INFORMATION*
Serving Size 6 servings (1-1/4 cups each)
Calories
385
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Italian Vegetable Beef
Soup
INGREDIENTS
3/4 pound lean ground beef (93% lean)
2 cans (14.5 oz each) Hunt’s® Diced Tomatoes
with Basil, Garlic and Oregano, undrained
3-1/2 cups water
1-1/2 cups frozen Italian-style vegetable blend
1/2 cup dry whole grain medium shell pasta,
uncooked
2 tablespoons balsamic vinegar
4 teaspoons dry sodium free chicken bouillon
1/2 teaspoon garlic powder
DIRECTIONS
Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring
occasionally; drain. Add remaining ingredients.
Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender.
COOK’S TIPS
For a meatless option, replace ground beef with 1 cup drained, rinsed cannellini beans. If frozen Italian-style
vegetables are not available, look for a vegetable blend containing green beans, cauliflower and squash.
NUTRITION INFORMATION*
Serving Size 4 servings (about 2 cups each)
Calories
237
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