mardi 7 janvier 2014

Zebra Crinkles


  • Prep Time 1 hr 20 min
  • Total Time 5 hr 5 min

Ingredients

2
cups granulated sugar
1/2
cup vegetable oil
2
teaspoons vanilla
4
ounces unsweetened baking chocolate, melted and cooled
4
eggs
2
cups Gold Medal® all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
1
cup powdered sugar
6
dozen Hershey's® Hugs® chocolates, unwrapped 

Directions

  • 1 Mix granulated sugar, oil, vanilla and chocolate in large bowl. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
  • 2 Heat oven to 350ºF. Grease cookie sheet. Drop dough by teaspoonfuls into powdered sugar; roll in sugar to coat. Shape dough into balls. Place about 2 inches apart on cookie sheet.
  • 3 Bake 10 to 12 minutes or until almost no indentation remains when touched. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet. Cool completely on cooling rack.
 

lundi 6 janvier 2014

German Chocolate Sheet Cake




  • Prep Time 15 min
  • Total Time 1 hr 30 min

Ingredients

Cake

1
box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1
can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup flaked coconut
1/2 cup chopped pecans

Frosting

1/2 cup butter or margarine, softened
1
box (1 lb) powdered sugar (4 cups)
1/3 cup unsweetened baking cocoa
1
teaspoon vanilla
1/3 cup milk 
 

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.
  • 2 Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.
  • 3 Set oven control to broil. In medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.
  • 4 In large bowl, beat butter, powdered sugar, cocoa and vanilla with electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator,
    Source :bettycrocker.com
 

Dijon-Parmesan Chicken Breasts




  • Prep Time 15 min
  • Total Time 40 min

Ingredients

3/4
cup Fiber One® original bran cereal
2
tablespoons grated Parmesan cheese
1
teaspoon dried basil leaves
1/4
teaspoon garlic salt
1/4
teaspoon coarse ground black pepper
1
egg white, beaten
2
tablespoons Dijon mustard
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
tablespoon canola or vegetable oil 

Directions

  • 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • 2 In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
  • 3 Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
  • 4 Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
 

dimanche 5 janvier 2014

Cheesy Spinach and Egg Hashbrowns Skillet


Ingredients

1/2
lb lean (at least 80%) ground beef or ground Italian pork sausage
1 2/3
cups hot water
2
tablespoons butter or margarine
1/4
teaspoon salt
1
box Hamburger Helper® cheesy hashbrowns
1
to 2 cups baby spinach leaves
4
eggs
2/3
cup milk
2
tablespoons shredded Parmesan cheese, if desired
Additional salt and ground black pepper, if desired

Directions

  • 1 In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, salt and potatoes (from Hamburger Helper box). Heat to boiling over high heat, stirring constantly, until butter is melted.
  • 2 Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed. Add spinach to skillet; stir until spinach is wilted slightly. Use spatula to make four holes in mixture; crack 1 egg into each hole. Cover; cook 10 to 12 minutes or until eggs until whites and yolks are firm, not runny and potatoes are crispy. Meanwhile, in medium bowl, mix milk and topping mix (from Hamburger Helper box).
  • 3 Remove from heat. Top eggs with cheese, salt and pepper. Serve with topping mixture.

Chocolate Cherry Brownie Dessert

  • Prep Time 25 min
  • Total Time 3 hr 10 min
  • Servings 12

Ingredients

1
box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1
cup whipping (heavy) cream
1
cup miniature marshmallows
1/3
cup chopped maraschino cherries, well drained
1
to 2 tablespoons chocolate topping, if desired

Directions

  • 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours.
  • 2 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate over top. Swirl chocolate through whipped cream mixture with knife if desired.
  • 3 Cover and refrigerate about 1 hour or until chilled. For servings, cut into 3 rows by 4 rows. Cover and refrigerate any remaining dessert. source : bettycrocker.com

samedi 4 janvier 2014

Easy Lemon Berry Tiramisu


  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 8

Ingredients

1
cup granulated sugar
1
cup water
2
to 3 teaspoons grated lemon peel (1 medium)
2
tablespoons fresh lemon juice
2
containers (8 oz each) mascarpone cheese, room temperature
1
cup whipping cream
3
tablespoons powdered sugar
2
teaspoons vanilla
1 1/2
packages (7.1 oz each) ladyfingers
3
cups mixed fresh berries, rinsed 

Directions

  • 1 In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely.
  • 2 In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
  • 3 Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used.
  • 4 Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.source.bettycrocker.com
 

Tiramisu


  • Prep Time 20 min
  • Total Time 3 hr 45 min
  • Servings 24

Ingredients

1
box (1 lb 2 oz) Betty Crocker® ultimate fudge Premium brownie mix
1/2
cup cold brewed coffee
1/2
cup vegetable oil
1
egg
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
2
teaspoons rum extract or 2 tablespoons light rum
1 1/4
cups whipping cream
1
tablespoon unsweetened baking cocoa 

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • 2 In large bowl, stir together brownie mix, pouch of chocolate syrup (from brownie mix box), 1/4 cup of the coffee, the oil and egg until well blended. Pour into pan.
  • 3 Bake 22 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Drizzle remaining 1/4 cup coffee over warm brownies. Cool completely in pan on cooling rack, at least 1 hour.
  • 4 In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
  • 5 Sift or sprinkle cocoa over top. Cover; refrigerate at least 2 hours or until topping is firm. Cut into 8 rows by 3 rows. Store covered in refrigerator. source :bettycrocker.com/
 

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