Betty Crocker has been a part of family traditions for over 90 years. From simple and quick to deliciously gourmet - you can create an entire meal with the help of this icon.
You’ll enjoy these recipes plus many more when you start with Betty Crocker’s Sugar Cookie Mix.
This dessert was voted Best Red Carpet Dessert of 2008 and continues to be a favorite of mine. Using Betty Crocker's Sugar Cookie Mix, this recipe can be made quickly and easily.
|Photos from BettyCrocker.com|
Strawberries and Cream Dessert Squares
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
Makes 20 servings
How about these fun cookies just in time for Easter.
Rainbow Egg Cookies
1 pouch Betty Crocker® sugar cookie mix
1/4 cup Gold Medal® all-purpose flour
3 food colors
White coarse sugar crystals or granulated sugar, if desired
1/2 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Heat oven to 375º. Stir cookie mix, margarine, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. For a variety of colors, make several batches of cookies.
Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling doughscraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scraps- but don't mix colors too much or they won't be distinct.)
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.
Makes 18 sandwich cookies
Maybe you’re thinking an Easter brunch. Try these make-ahead dishes.
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 tablespoon vegetable oil
3 portabella mushrooms, sliced
1/2 red onion, sliced
1 cup milk
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 teaspoon minced onion
1/3 cup egg whites (about 3 egg whites)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Gouda cheese, shredded
3/4 cup Cheddar cheese, shredded
1 to 2 tablespoons Gorgonzola, crumbled
1/4 teaspoon dried parsley leaves
Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.
The use of cinnamon bread gives this French toast a burst of flavor.
Bananas Foster French Toast
8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
1 cup milk
2 1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans
Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.
Makes 8 servings
Watch this video for step-by-step directions for the Bananas Foster French Toast.
Looking for a little Easter fun. Watch this video on How-To: Bunny Cakes