Lemon-Blueberry Cheesecake Bars

Ingredients:

Crust:

9 graham cracker rectangles

2 tablespoons granulated sugar

1 teaspoon grated lemon peel

1/4 cup butter, melted

Filling:

2 packages (8 oz each) cream cheese, softened

2 eggs

2 tablespoons grated lemon peel

1/4 cup fresh lemon juice

1/2 cup granulated sugar

1 1/2 cups fresh blueberries or  frozen blueberries (thawed) (from 8-oz bag)

Streusel Topping:

1 cup packed brown sugar

3/4 cup Gold Medal® all-purpose flour

6 tablespoons cold unsalted butter

Directions:

1. Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.

2. In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.

3. Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.

4. In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

5. Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/lemon-blueberry-cheesecake-bars/6d63d0ab-29e9-4f7c-9207-015d05c561ab 

Lemon and Blackberry Crumb Bars

Ingredients:

1/2 cup butter, softened

1 cup packed brown sugar

1 1/3cups Gold Medal® all-purpose flour

1 cup quick-cooking or old-fashioned oats

1 teaspoon baking powder

1/2 teaspoon salt

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon grated lemon peel

1/2 cup fresh lemon juice

1 pint (2 cups) fresh blackberries

Directions:

1. Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.

2. In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.

3. In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.

4. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/lemon-and-blackberry-crumb-bars/c0de1879-b870-487a-9445-a026dc9191ff

Zucchini Fries

Ingredients:

2 large zucchini (about 6 inches long)

1 teaspoon salt

1/2 cup Gold Medal® all-purpose flour

2 eggs, beaten

1 cup Italian style bread crumbs

Directions:

1. Cut off ends of zucchini. Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears. Place spears in colander over bowl; sprinkle with salt. Cover; let stand at room temperature 4 hours so zucchini spears can dry.

2. Once zucchini spears are dry, rinse spears and pat completely dry with paper towels; set aside.

3. Heat oven to 425°F. Line cookie sheet with parchment paper; spray paper with olive oil cooking spray. Place flour in shallow bowl. Beat eggs in another shallow bowl. Place bread crumbs in third shallow bowl.

4. Coat each zucchini spear with flour; dip into eggs and coat with bread crumbs. Place on cookie sheet.

5. Bake 15 to 20 minutes, turning spears over halfway through baking time, until golden brown. Serve warm.

Recipe shared from: http://www.bettycrocker.com/recipes/zucchini-fries/6416104d-70f1-4d81-b546-bf57fadf1949#?st=6&term=zucchini fries&ps=9&pi=9

Fried Pickles with Ranch Dipping Sauce

Ingredients:

Ranch Dipping Sauce:

1 cup sour cream

1/2 cup garlic, finely chopped

1/4 cup chopped fresh Italian (flat-leaf) parsley

2 tablespoons chopped fresh dill weed

1 tablespoon chopped fresh chives

1 tablespoon Worcestershire sauce

1 teaspoon white vinegar

1 teaspoon salt

1/2 teaspoon pepper

Fried Pickles:

1 jar (32 oz) dill pickle slices, drained

1 cup buttermilk

2 tablespoons red pepper sauce

1 cup Gold Medal® all-purpose flour

1 cup yellow cornmeal

2 tablespoons Cajun seasoning

Vegetable oil for deep frying

2 teaspoons salt

Directions:

1. In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.

2. Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.

3. In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.

4. Serve fried pickles warm with dipping sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/fried-pickles-with-ranch-dipping-sauce/0d1a3e58-b752-4f00-9d6a-bf0754f7aca0#?st=6&term=fried%20pickles&ps=9&pi=9 

Beer-Battered Asparagus

Ingredients:

2 cups Gold Medal® all-purpose flour

3 teaspoons baking powder

1 teaspoon table salt

1 bottle or can (12 oz) dark beer, chilled

Vegetable oil for deep frying

1 bunch asparagus, trimmed, cut into 3-inch pieces

Coarse sea salt, if desired

1/2 lemon

2 tablespoons chopped fresh parsley

Directions:

1. In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.

2. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.

3. Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

Recipe shared from:  http://www.bettycrocker.com/recipes/beer-battered-asparagus/5949d3e4-4987-4239-a40f-6ae2f3e19fd2#?st=6&term=beer battered asparagus&ps=9&pi=9






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Thai Appetizer Pizza

Ingredients:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls 
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded carrot (about 1 small)
1/2 cup chopped red bell pepper (1/2 medium)
1/2 cup chopped seeded cucumber (1/2 small)
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro
Directions:

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.

3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

4. In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts. Serve immediately, or cover and refrigerate up to 2 hours before serving.
5 Just before serving, sprinkle with cilantro. Cut into squares. 

Recipe shared from: http://www.bettycrocker.com/recipes/thai-appetizer-pizza/e4fc7643-39a4-4854-9f75-7e8944567c1d



Chicken Crescent Pot Stickers

Ingredients:

2 cups shredded cooked chicken

1/4 cup shredded carrots

4 medium green onions, chopped (1/4 cup chopped)

1/3 cup hoisin sauce

2 tablespoons thick barbecue sauce

1 tablespoon grated fresh gingerroot

2 teaspoons sesame oil

2 teaspoons finely chopped garlic

2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds

1 egg, beaten

2 tablespoons sesame seed

Directions:

1. Heat oven to 375°F. Grease or spray large cookie sheet. In medium bowl, mix chicken, carrots and onions. Stir in hoisin sauce, barbecue sauce, gingerroot, sesame oil and garlic.

2. Unroll dough from both cans on work surface, but do not separate. Firmly press perforations to seal. Roll or press each into 12x8-inch rectangle. Cut each rectangle into 8 squares. Spoon about 2 tablespoons chicken mixture in center of each square. Bring edges up, pinching together and twisting to form bundle.

3. Place on cookie sheet. Brush with beaten egg. Sprinkle with sesame seed.

4. Bake 14 to 18 minutes or until golden brown. Serve warm.

Recipe shared from:  http://www.bettycrocker.com/recipes/chicken-crescent-pot-stickers/7c941600-27f6-449e-8c42-3c7517b9882f

Coconut Shrimp

Ingredients:

Coconut Shrimp:

14 bamboo or wooden skewers (4 to 6 inch)

1/4 cup all-purpose flour

1 teaspoon curry powder

1/2 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

1 egg

1 teaspoon water

3/4 cup panko crispy bread crumbs

3/4 cup shredded coconut

28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on

Dipping Sauce:

1/2 cup apricot or peach preserves

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/8 to 1/4 teaspoon crushed red pepper flakes

Directions:

1. Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.

2. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.

3. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.

4. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.

5. Serve shrimp with sauce for dipping.

Recipe shared from: http://www.bettycrocker.com/recipes/coconut-shrimp/91db865e-7fa2-4637-8d5a-88031aa19885

Belgian Sugared Dessert Waffles

Ingredients:

1 cup Fiber One® Honey Clusters® cereal, crushed

1 cup Bisquick® Complete pancake & waffle mix

1 egg

1/2 cup milk

1/2 cup turbinado sugar (raw sugar)

1 can (21 oz) lemon pie filling

2 cups frozen (thawed) whipped topping

1 pint (2 cups) fresh blueberries

Additional Fiber One® Honey Clusters® cereal, if desired

Directions:

1. Spray Belgian waffle maker with cooking spray. Heat waffle maker.

2. In medium bowl, stir together crushed cereal, Bisquick mix, egg and milk until blended. Stir in turbinado sugar. Spoon half of the batter onto hot waffle maker. Close lid; bake about 5 minutes or until steaming stops. Carefully remove waffle to serving plate. Repeat with remaining batter.

3. Top waffles with lemon pie filling and whipped topping. Sprinkle with blueberries and additional cereal. (Waffles are large; cut in half to serve, if desired.)

Recipe shared from: http://www.bettycrocker.com/recipes/belgian-sugared-dessert-waffles/a926d2d8-4eb0-4bbf-b9a4-81528d5e21c3?sc=Bisquick%20Pancake%20Recipes&term=Bisquick%20Pancake&itemId=dd36be35-1313-41c4-8516-0035589c6107

Easy Bacon Pancakes with Maple-Peanut Butter Syrup

Ingredients:

Maple-Peanut Butter Syrup:

3 tablespoons peanut butter

1 tablespoon butter 

1/2 cup maple syrup

Pancakes:

2 cups Original Bisquick® mix

3/4 cup milk

1/4 cup maple syrup

2 eggs

1/2 cup real bacon pieces

Directions:

1. In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.

2. Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.

3. In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.

4. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

Recipe shared from: http://www.bettycrocker.com/recipes/bacon-pancakes-with-maple-peanut-butter-syrup/c46368fb-faa6-4c35-a5a4-cf59e5a112ae

Black Forest Dream Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4 cup vegetable oil

1 egg

1 can (21 oz) cherry pie filling

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1 container (8 oz) frozen whipped topping, thawed

Directions:

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

2. Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.

3. Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.

4. Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/black-forest-dream-bars/44a2c6c8-4276-419e-984d-463574175a29

Salted Dulce de Leche Swirl Brownies

Ingredients:

Dulce de Leche:

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon table salt

Brownies:

1 box (l lb 1 oz) Betty Crocker® dark chocolate brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Topping:

6oz dark baking chocolate, chopped

Coarse sea salt

Directions:

1. Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.

2. Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.

3. Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.

4. Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.

5. In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

6. Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.

Recipe shared from: http://www.bettycrocker.com/recipes/salted-dulce-de-leche-swirl-brownies/2cff40c5-7d26-48f0-b7c4-bc398d7d1dae 

Zucchini-Carrot Bars

Ingredients:

Bars:

1 box Betty Crocker® SuperMoist® carrot cake mix

2 small zucchini, grated

1/2 cup butter, melted

3 tablespoons milk

2 eggs

Frosting:

4 cups powdered sugar

1 oz cream cheese (from 3-oz package)

1 to 2 tablespoons milk

1 teaspoon vanilla

Garnish:

1 pint (2 cups) fresh raspberries

Fresh mint leaves

Directions:

1. Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.

2. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/zucchini-carrot-bars/61cf29f8-54c4-4c08-8ec5-dae7bfaa1e61

Neapolitan Cake Bars

Ingredients:

1 box devil's food cake mix

1 box  white or vanilla cake mix

1box  strawberry cake mix

1 1/2 cups butter, softened

3 eggs

Directions:

Heat oven to 350°F. In large bowl, mash devil’s food cake mix, 1/2 cup butter and 1 egg until well combined. Repeat in separate bowls with white cake mix and strawberry cake mix using remaining butter and eggs.

Press devil’s food batter in bottom of ungreased 13x9-inch pan.

Press white batter on top of devil’s food batter.

Press strawberry batter on top of white batter.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Cut into bars.

Recipe shared from: www.bettycrocker.com

4 Ingredient Slow Cooker Chocolate Chip-Brownie Cake

Ingredients:

1 box fudge brownie mix

1/2 cup butter, melted

4 eggs

1 pouch chocolate chip cookie mix

vanilla ice cream, as desired

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Recipe shared from:  www.bettycrocker.com 

Simple Slow Cooker White Chocolate Raspberry and Cream Cake

Ingredients:

1 box Betty Crocker® SuperMoist® white cake mix

1 box (4-serving size) white chocolate instant pudding and pie filling mix

1/2 cup butter, melted

2 whole eggs

1 egg, separated

1/2 cup water

1 1/2 cups frozen raspberries

1 box (8 oz) cream cheese, softened

1/4 cup sugar

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.

3. In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.

4. In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

Recipe shared from:  http://www.bettycrocker.com/recipes/slow-cooker-white-chocolate-raspberry-and-cream-cake/2da2875a-fca3-4148-b558-85754de695cc 

Easy Baked Spinach, Crab and Artichoke Dip

Ingredients:

1/2 pint deli spinach dip (1 1/3 cups)

1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped

1 package (8 ounces) refrigerated imitation crabmeat chunks

1/3 cup grated Parmesan cheese

1/8 teaspoon ground red pepper (cayenne)

1/2 cup shredded Cheddar or Swiss cheese (2 ounces)

Assorted crackers or baguette slices, if desired

Directions:

1. Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.

2. Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.

3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Recipe shared from:  http://www.bettycrocker.com/recipes/baked-spinach-crab-and-artichoke-dip/6bcfc0b6-b75e-444f-aec1-cede1ed3a31c sc=Best%20Dips%20of%20Summer&term=&itemId=f343d519-a487-46de-8ab5-e2c7a5394fd1 

Simply Delicious Layered Pizza Dip

Ingredients:

1 (8-oz.) container soft cream cheese with chives and onions

1/2 cup pizza sauce

1/2 cup chopped green bell pepper

1/3 cup finely chopped pepperoni 

2 oz. (1/2 cup) shredded mozzarella cheese

2 oz. (1/2 cup) shredded Cheddar cheese

Directions:

1. Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.

2. Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.

3. Serve warm with bagel crisps, bagel chips or crackers.

Recipe shared from: 

 http://www.bettycrocker.com/recipes/layered-pizza-dip/d9ca8556-0809-43cc-a849-a0cadc5a8d43 sc=Best%20Dips%20of%20Summer&term=&itemId=f343d519-a487-46de-8ab5-e2c7a5394fd1

Thai Turkey Burgers with Red Curry Mayo

Ingredients:

Red Curry Mayo:

1/3 cup fat-free mayonnaise

2 teaspoons Thai red curry paste

Finely grated peel of 1 lime

1 tablespoon lime juice

1 teaspoon honey

Burgers:

1 package (20 oz) ground turkey breast

1/2 cup finely chopped dry-roasted peanuts

1/3 cup chopped fresh cilantro

3 tablespoons chopped fresh mint

2 teaspoons Thai red curry paste

Finely grated peel of 1 lime

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

4 hamburger buns, split

4 leaves lettuce

Directions:

1. In small bowl, stir all Red Curry Mayo ingredients with whisk. Cover; refrigerate until serving time.

2. Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.

3. Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.

4. Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.

Recipe shared from:  http://www.bettycrocker.com/recipes/thai-turkey-burgers-with-red-curry-mayo/df439387-10da-415b-b128-ccca0b09dda0

Lasagna-Stuffed Zucchini Bites

Ingredients:

2 small zucchini (about 2 inches in diameter)

1 cup cooked crumbled Italian turkey sausage

1 cup garlic-and-herb tomato pasta sauce

1 cup shredded Italian cheese blend (4 oz)

Directions:

1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2. Cut zucchini into 2-inch pieces. With small scoop or spoon, scoop out small portion of zucchini in center of each slice to make room for filling.

3. In small bowl, stir together sausage and pasta sauce. Spoon 1 tablespoon mixture into each zucchini slice; top evenly with cheese. Place on cookie sheet.

4. Bake 20 minutes or until zucchini is tender and cheese is golden brown.

Recipe shared from:  http://www.bettycrocker.com/recipes/lasagna-stuffed-zucchini-bites/4fc103a2-0b2d-4cc6-abc9-184c7d2f3bae

Zesty Zucchini Corn Cakes

Ingredients:

1 cup grated zucchini

1/2 cup frozen corn (from 12-oz bag), thawed

1/4 cup chopped onion

1 egg

1 cup Original Bisquick® mix

1 tablespoon milk

3/4 teaspoon salt

1/2 teaspoon pepper

Vegetable oil for cooking

1/3 cup sour cream

1 cup cherry tomatoes, quartered

Fresh basil sprigs, if desired

Directions:

1. In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.

2. Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.

3. Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Recipe shared from:   http://www.bettycrocker.com/recipes/zesty-zucchini-corn-cakes/2c86cb90-43d8-4a54-82f1-02b8bc7d6062

Ranch Fried Zucchini

Ingredients:

1 1/2 cups Original Bisquick® mix

1 teaspoon onion powder

1 teaspoon garlic salt

1/2 teaspoon dried dill weed

1/2 teaspoon parsley flakes

1/2 teaspoon dried basil leaves

1/2 teaspoon pepper

2 eggs

3 small zucchini, cut into 1/4-inch-thick strips

Vegetable oil for frying

1/4 to 1/2 cup ranch dressing

Directions:

1. In shallow bowl, stir together Bisquick mix, onion powder, garlic salt, dill, parsley, basil and pepper. In another bowl, beat eggs with fork or whisk.

2. In deep fryer or heavy 3-quart saucepan, heat 2 cups oil to 350°F. Working in small batches, dip zucchini strips into batter, then into eggs and back into batter. Fry in hot oil until golden brown on both sides. Drain on paper towels.

3. Serve fried zucchini strips hot with ranch dressing for dipping.

Recipe shared from:  http://www.bettycrocker.com/recipes/ranch-fried-zucchini/468e0613-b816-434f-989d-706a0f771977 

Fresh Lemon Cream Crepes

Ingredients:

Crepes:

1/2 cup Original Bisquick® mix1tablespoon sugar

1/2 cup milk1tablespoon butter, melted

2 eggs

Filling:

2 cups sour cream

1/2 cup milk

1 tablespoon grated lemon peel

1/4 cup fresh lemon juice

1 box (4-serving size) vanilla instant pudding and pie filling mix

2 cups fresh raspberries

Powdered sugar

Additional fresh raspberries, if desired

Directions:

1. In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.

2. In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.

3. To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.
Recipe shared from: http://www.bettycrocker.com/recipes/fresh-lemon-cream-crepes/c5150dc8-4390-4ad8-8685-e55a68dfaa1d

Bacon and Hash Brown Egg Bake

Ingredients:

1 lb bacon, cut into 1-inch pieces

1 medium onion, chopped (1/2 cup)

1 medium red bell pepper, chopped (3/4 cup)

1 package (8 oz) sliced fresh mushrooms

2 tablespoons Dijon mustard

1/ 2teaspoon salt

1/2 teaspoon pepper

3/4 cup milk

12 eggs

1 package (2 lb) frozen hash browns, thawed

2 cups shredded Cheddar cheese (16 oz)

Directions:

1. In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

3. Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Recipe shared from: http://www.bettycrocker.com/recipes/bacon-and-mushroom-hash-brown-breakfast/b7c8dac2-e62b-46ad-8610-174da80bf580

Caramel Pull-Apart Biscuits

Ingredients:

2 cans (12 oz each) Pillsbury® Golden Layers® refrigerated buttermilk biscuits

1 cup packed brown sugar

1/2 cup whipping cream

1 teaspoon ground cinnamon

Directions:

1. Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.

2. In small bowl, mix remaining ingredients; pour over biscuits.

3. Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

Recipe shared from:  http://www.bettycrocker.com/recipes/caramel-pull-apart-biscuits/5b4a543c-c7dc-4d74-830e-6bd662781ff4

Warm Toasted Marshmallow S'mores Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 cup graham cracker crumbs

1 cup butter or margarine, melted

3 cups milk chocolate chips (18 oz)

4 1/2 cups miniature marshmallows

Directions:

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Recipe shared from:  http://www.bettycrocker.com/recipes/warm-toasted-marshmallow-smores-bars/902bb288-e52b-4aba-a264-925d20f37d98 

Coconut Bonbon Bars

Ingredients:

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

Filling:

1/2 cup butter, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon vanilla

6 cups powdered sugar

1 1/2 cups coconut

1/2 cup finely chopped blanched almonds

Topping:

1/2 cup whipping cream

1 bag (12 oz) semisweet chocolate chips (2 cups)\

1/2 cup butter (do not use margarine)

Directions:

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.

2. Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.

3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

4. Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/coconut-bonbon-bars/48382b24-d91e-4dc5-abfd-b06693453228

Peanut Butter-Fudge Bars

Ingredients:

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4 cup vegetable oil

2 tablespoons milk

1 egg

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon milk

1 egg

Topping:

1 cup milk chocolate chips (6 oz)

1 cup powdered sugar

2 tablespoons peanut butter

2 to 3 tablespoons milk

1/2 cup coarsely chopped honey-roasted peanuts

Directions:

1.Heat oven to 350°F. In large bowl, stir double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls evenly over bottom of ungreased 13x9-inch pan.

2. In same large bowl, stir peanut butter cookie mix, 3 tablespoons oil, 1 tablespoon milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls over chocolate dough in pan. Swirl doughs together slightly, using metal spatula; spread and press evenly in pan.

3. Bake 25 to 27 minutes or until edges are light golden brown. Remove from oven; sprinkle evenly with chocolate chips. Let stand 2 minutes.

4. In small bowl, stir powdered sugar, peanut butter and enough of the 2 to 3 tablespoons milk until frosting is smooth and spreadable. Spoon frosting over chocolate chips; lightly swirl chocolate and frosting together. Sprinkle with peanuts; press lightly into topping. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows.

Recipe shared from:  http://www.bettycrocker.com/recipes/peanut-butter-fudge-bars/97b547a6-be35-42fc-bfaf-36ceacec9cd5 

Chocolate-Glazed Pecan Pie Bars

Ingredients:

Crust:

2/3 cup granulated sugar

1/2 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

1 1/2 cups Gold Medal® all-purpose flour

Filling:

2/3 cup packed brown sugar

1/2 cup corn syrup

1 teaspoon vanilla

 3eggs

1 cup broken pecans

Melted Chocolate:

1 cup semisweet chocolate chips (6 oz)

2 teaspoons shortening

Directions:

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix granulated sugar, butter, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan (if necessary, use floured fingers).

2. Bake 10 to 15 minutes or until edges are light brown.

3. Meanwhile, in medium bowl, beat filling ingredients except pecans with spoon. Stir in pecans. Pour over crust.

4Bake 25 to 30 minutes or until set. While warm, loosen edges from sides of pan. cool completely, about 2 hours.

5. For triangular bars, cut into 6 rows by 3 rows. Cut each bar in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until melted; stir until smooth. Dip 1 side of each bar into melted chocolate; lay flat to dry.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-glazed-pecan-pie-bars/c37c8d06-1512-4541-9bf7-aecceedac957

Pecan-Crusted Pork with Orange-Maple Glaze

Ingredients:
1 pork tenderloin (about 1 1/2 lb.)
1/2 tsp. salt
1/4 tsp. ground black pepper
4 Tbsp. pure maple syrup
1 cup pecan pieces, finely chopped
2 Tbsp. vegetable oil
2 oranges (1 juiced; 1 cut in wedges)
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper

Directions:

1.Trim pork, then cut into 1/2-inch slices. Flatten slices with palm of hand; season pork with salt and pepper.

2.Place 3 tablespoons of the syrup in a shallow dish; place pecans in a second shallow dish. In a 12-inch skillet heat oil over medium heat. Coat pork in syrup, then press in pecans. Place pork in skillet in single layer; top with remaining pecans and syrup from dish. Cook 3 to 4 minutes each side, just until pork is pink in center. Remove from skillet. With a slotted spoon, remove any pecan pieces in skillet; spoon over pork.

3.Stir orange juice, the remaining 1 tablespoon maple syrup, cumin, and cayenne into skillet. Cook, uncovered, for 1 to 2 minutes until slightly thickened. Pour over pork. Serve with orange wedges.

Recipe shared from: http://www.bhg.com/recipe/pork/pecan-crusted-pork-with-orange-maple-glaze/

Five-Spice Pork Kabobs

Ingredients:

2-tablespoons ketchup

1 tablespoon soy sauce

2 teaspoons packed brown sugar

1 teaspoon Chinese five-spice powder

1 1/2 pounds pork tenderloin

8 bamboo or metal skewers (soak bamboo skewers in water to prevent scorching)

1/4 cup peanuts

1/4 cup cilantro sprigs

Lime wedges (optional)

Directions:

1.For sauce, in a small bowl combine ketchup, soy sauce, brown sugar, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.

2.Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with peanuts and cilantro. If desired, serve lime wedges alongside.

Recipe shared from: http://www.bhg.com/recipe/pork/five-spice-pork-kabobs/