Best of

SUMMER

2013

PAGE 1

MEMBER-EXCLUSIVE COLLECTION

PAGE 4

GUILTY PLEASURE

Winner

2/3
cup packed brown sugar
1/2
cup butter
1/4
cup granulated sugar
1
can (16.3 oz
PillsburyGrands!
Homestyle refrigerated
buttermilk biscuits
3/4 cup pecan halves

2
tablespoons whipping
cream
1/3
cup milk chocolate chips
2
bars (2.05 oz each) milk
chocolate-covered nougat

and caramel candy,

cut into 1/2-inch pieces

PREP TIME: 20 MINUTES

TOTAL TIME: 2 HOUR 15 MINUTES
MAKES: 12 SERVINGS

Best of

SUMMER

2013

SLOW COOKER TURTLE

MONKEY BREAD

SEE DIRECTIONS ON NEXT PAGE

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

GUILTY PLEASURE

Winner

Spray 4 1/2- to 5-quart slow cooker with cooking spray.

In 2-cup microwavable measuring cup, mix brown
sugar and butter; microwave uncovered on High 1 to
2 minutes, stirring every 30 seconds, until mixture is
boiling and smooth.

Carefully remove cover so condensation does not drip

onto bread. Cover opening with paper towels; return
cover to cooker. Let stand 10 minutes. Run a knife
around edge of cooker; turn bread upside down onto
heatproof serving plate.

In large resealable food-storage plastic bag, place

granulated sugar. Separate dough into 8 biscuits; cut
each into fourths. Add a few of the biscuit pieces at a
time to bag; shake to coat. Sprinkle 1/4 cup of the pecans
in slow cooker; top with half of the biscuit mixture. Pour
one-third of the butter mixture over biscuits in cooker.
Repeat with 1/4 cup pecans and remaining biscuit
mixture. Pour remaining butter mixture over biscuits,
and sprinkle with remaining 1/4 cup pecans.

In 1-quart saucepan, heat cream over medium heat just

to boiling. Remove from heat. Stir in chocolate chips
until melted and smooth. Drizzle over monkey bread.
Serve warm.

Cover; cook on High heat setting 1 1/2 to 2 hours or until

knife inserted in center comes out clean and biscuits are
no longer doughy in center. Tops of biscuits will be moist
and may appear unbaked. Turn off cooker.

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

GUILTY PLEASURE

Runner Up

1
pouch Betty Crocker

chocolate chip cookie
mix
1/3
cup butter, softened
PREP TIME: 20 minutes
MAKES: 8 servings

2
1/2
1

tablespoons water
cup hot fudge topping
quart (4 cups) cookie dough ice
cream, slightly softened

TOTAL TIME: 2 hours 22 minutes

CHOCOLATE CHIP COOKIE

ICE CREAM PIE

Blend cookie mix, butter and water; reserve 1/2 cup

dough. Press remaining dough into greased and floured
9-inch pie plate. Bake at 350F for 14 to 16 minutes or
until golden brown on edge. Cool on cooling rack 10
minutes.

Roll reserved dough into 16-1/2-inch balls and place on

ungreased cookie sheet; press slightly to flatten. Bake at
350F 6 to 8 minutes or until set.

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

Spoon about 1/4 cup fudge topping onto bottom crust.

Spoon ice cream into crust. Freeze at least 2 hours.
Place cookies on pie by pressing them in at an angle.
Microwave remaining 1/4 cup fudge topping uncovered
30 seconds on High; drizzle over pie.

IN BERRIES

Winner

CAKE

FROSTING

2 3/4
cups Gold Medal
all-purpose flour
2 1/2
teaspoons baking
powder
1
teaspoon salt
1 1/2
cups granulated sugar
3/4
cup butter, softened
3 eggs
1 1/4
cups milk

1 1/2
cups butter, softened
4
cups powdered sugar
3
tablespoons milk
2
tablespoons fresh
lemon juice
3
cups fresh blueberries
3
teaspoons grated
lemon peel

GLAZE

Best of

SUMMER

2013

LEMON BUTTERCREAM CAKE

WITH BLUEBERRIES

1
1/3

cup powdered sugar

cup fresh lemon juice

PREP TIME: 40 minutes

TOTAL TIME: 4 hours 40 minutes
MAKES: 12 servings

SEE DIRECTIONS ON NEXT PAGE

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

IN BERRIES

Winner

Heat oven to 350F. Grease 2 (8- or 9-inch) round cake

pans with shortening; lightly flour.

In medium bowl, mix flour, baking powder and salt;

set aside. In large bowl, beat 3/4 cup butter and the
granulated sugar with electric mixer on medium speed
until fluffy. Add eggs, one at a time, beating well after
each addition. On low speed, alternately add flour
mixture, about one-third at a time, and 1 1/4 cups milk,
about half at a time, beating just until blended. Divide
batter evenly between pans.

In large bowl, beat 1 1/2 cups butter, 4 cups powdered

sugar, 3 tablespoons milk and 2 tablespoons lemon juice
on low speed until blended. Beat 3 minutes on medium
speed until fluffy.

On serving plate, place 1 cake layer, rounded side up.

Spread with 1/2 cup of the frosting. Top with 1 1/2 cups
berries. Spoon 3/4 cup frosting over berries; carefully
spread to cover. Place remaining cake layer, top side
up, over berries. Frost top and side. Arrange remaining
berries on cake. Sprinkle with lemon peel. Refrigerate 2
hours. Let cake stand at room temperature 15 minutes
before serving. Cover; refrigerate any remaining cake.

Bake 25 to 35 minutes or until toothpick inserted in

center comes out clean. Cool 10 minutes. With fork,
poke tops of cakes every 1 inch. In small bowl, mix glaze
ingredients until smooth. Spoon glaze over cakes. Let
stand 10 minutes. Remove cakes from pans; place top
side up on cooling racks. Cool completely.

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

IN BERRIES

Runner Up

1
pouch Betty Crocker

sugar cookie mix
1/3
cup butter, softened
1 egg
3
tablespoons Gold Medal
all-purpose flour
PREP TIME: 15 minutes
MAKES: 20 servings

3/4
cup sliced fresh strawber

ries and blackberries
1
container Betty Crocker

Rich & Creamy cream
cheese frosting
Powdered sugar, as desired

TOTAL TIME: 1 hours 15 minutes

BERRIES AND CRME SANDWICH COOKIES

Heat oven to 375F. In large bowl, stir cookie mix,

softened butter, egg and flour until soft dough forms.

Gently fold in strawberries and blackberries. Drop by

about 40 two-level-teaspoonful portions 2 inches apart
on ungreased cookie sheet.

Bake 8 to 10 minutes or until cookies are set. Cool 1 to 2

minutes; remove from cookie sheet to cooling rack. Cool
completely, about 30 minutes.

Spread bottom of 1 cookie with frosting. Top with

another cookie, bottom side down. Do not press together.
Sprinkle with powdered sugar. Repeat to use up cookies.

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

SALSA

Winner

bag (11.8 oz) Green Giant

Seasoned Steamers
frozen honey roasted
sweet corn
1 can (15 oz) black beans,
drained, rinsed
1/2 cup chopped plum
(Roma) tomato (1 small)
1 medium jalapeo chile,
seeded, finely chopped
(about 1 tablespoon)

2 tablespoons chopped
fresh cilantro
2 tablespoons chopped red
onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
Tortilla chips, if desired

PREP TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes

Best of

SUMMER

2013

BLACK BEAN AND

ROASTED CORN SALSA

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

MAKES: 32 servings

Cook corn as directed on bag; cool 10 minutes.

Meanwhile, in large bowl, mix remaining

ingredients except tortilla chips. Stir in corn;
mix well. Cover; refrigerate 1 hour to blend
flavors.

Serve with tortilla chips.

SALSA

Runner Up

SALSA

GUACAMOLE

3 ripe large avocados (about 1

1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or
sea) salt
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

can (14.5 oz) Muir Glen

organic fire roasted or plain
diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh
cilantro
1/4 teaspoon coarse (kosher or
sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeo chile,
seeded, finely chopped
PREP TIME: 20 minutes
MAKES: 12 servings

TOTAL TIME: 20 minutes

In medium bowl, mix salsa ingredients.

In another medium bowl, place avocados; coarsely

mash. Stir in remaining guacamole ingredients.

Spoon guacamole into shallow serving bowl; top

with salsa. Serve with tortilla chips as desired.

SALSA GUACAMOLE

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

BEYOND-THEBASICS BBQ Winner

1

Heat gas or charcoal grill for indirect grilling. Rub

chickens with oil. Sprinkle seasoned salt over each
chicken and inside cavities.

Discard half of beer in each can, leaving remaining half

in each can. Place 2 garlic cloves in each can. Place each
chicken over top of beer can by holding chicken up and
pressing can into cavity. Place 1 quarter of orange in top
cavity of each chicken. Insert ovenproof meat thermometer
in each chicken so tip of thermometer is in thickest part of
inside thigh muscle and does not touch bone.

Balance chickens on beer cans; place on grill over

indirect medium heat. Cover grill; cook about 1 hour 30
minutes or until thermometers read at least 165F and legs
move easily when lifted or twisted.

Place orange halves and remaining quarters, flesh side

down, directly on grill; cover and cook 3 to 5 minutes.

Remove chickens and oranges from grill; let chickens

rest on beer cans 10 to 15 minutes before attempting to
remove cans and carve chickens. Before serving, squeeze
2 of the orange halves over tops of chickens; serve others
on the side.

Best of

SUMMER

2013

ORANGE GRILLED
BEER-CAN CHICKENS

2 whole chickens (about 4 lb

each), washed, dried and
giblets removed
4 teaspoons olive oil
4 to 6 tablespoons seasoned salt
or dry rub of your choice
PREP TIME: 15 minutes

2 cans (12 oz each) beer

4 cloves garlic
2 oranges, each cut in
half and 1 half cut into
quarters

TOTAL TIME: 1 hour 55 minutes

MAKES: 4 servings

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

BEYOND-THEBASICS BBQ

Runner Up

1
2

Heat gas or charcoal grill. Carefully brush vegetable oil

on grill rack.
Place corn directly on grill over medium-high heat.
Cover grill; cook 8 to 10 minutes, turning occasionally,
until lightly browned on all sides.

Meanwhile, in small bowl, mix melted butter, lime

juice and 2 teaspoons taco seasoning mix; set aside. In
custard cup, mix queso fresco and chives; set aside.

Brush cooked corn with butter mixture; sprinkle with

queso fresco mixture. Serve hot.

MEXICAN CORN ON THE COB

4 ears fresh corn, husks
removed
1 tablespoon butter, melted
2 teaspoons fresh lime juice
2 teaspoons Old El Paso
taco seasoning mix (from
1-oz package)
PREP TIME: 10 minutes
MAKES: 4 servings

MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS

1/4 cup crumbled queso fresco

(1 oz)
1 tablespoon chopped fresh
chives

TOTAL TIME: 20 minutes

10