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.
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| Photos from BettyCrocker.com |
Strawberries
and Cream Dessert Squares
Crust
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter or margarine, softened
1
egg
Filling
1
cup white vanilla baking chips (6 oz)
1
package (8 oz) cream cheese, softened
Topping
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
Directions
Directions
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
1/2
cup margarine or butter, melted
1/4
cup Gold Medal® all-purpose flour
1
egg
3
food colors
White
coarse sugar crystals or granulated sugar, if desired
1/2
tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Directions
Heat
oven to 375ยบ. 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.
Three
Cheese-Vegetable Quiche
Ingredients
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)
2
eggs
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
Directions
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)
8
eggs
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
Directions
Directions
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
