Cheesy Broccoli-Potato Soup by Betty Crocker

1 carton (32 oz) Progresso® chicken broth
1/3 cup chopped onion
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen chopped broccoli
2 cups milk
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
2 cups chopped cooked chicken
1 cup shredded Swiss cheese (4 oz)
1/2 teaspoon salt

1 In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
2 Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
3 Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

In my opinion: This was a super simple soup. It was a good soup.

Slow Cooker Southwest Chicken Nachos by Betty Crocker

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips

1 Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
3 Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

In my opinion: These were good nachos. This was a good deviation from the normal chicken or ground beef Crock Pot recipes.

Slow Cooker Jambalaya by Betty Crocker

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
3 Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Slow Cooker Sweet Potatoes with Applesauce by Betty Crocker

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

1 Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2 Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
3 Sprinkle with nuts.

In my opinion, I thought this was a good recipe. My husband, the sweet potato expert, said they were too sweet for him.

Easter Cupcakes

These are the original pictures posted by Betty Crocker that go with the cupcakes my kids made yesterday.

The lamb was extremely difficult to do, especially for my little ones.

You need:

Pre-made cupcakes, I made lemon

Pre-made Icing

Yellow coconut

Green Coconut

Jellybeans or Pastel M&Ms or speckled eggs

Brown, red, and orange M&Ms for eyes and beaks

Easter sprinkles

Marshmallows

any other candy you'd like Handle for basket (we used pipe-cleaner)

Valentine Chex Mix by Betty Crocker

1/2 recipe

4 1/2 cups Rice Chex® cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies
2 tablespoons red or pink jimmies sprinkles

1.Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2.Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
4.In serving bowl, mix both cereal mixtures. Store in airtight container.


In my opinion: This was quick and easy or I would not have had time to make it with 4 small kids and an elderly father to take care of. It is super yummy!

Caramelized Onions and Potatoes Crock Pot

by Betty Crocker


Makes: 6 servings
Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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Ingredients
2 large sweet onions (such as Vidalia, Maui, or Walla Walla), thinly sliced (2 cups)
1 1/2 pounds tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pepper

Directions
1. In a 3 1/2- or 4-quart slow cooker, combine onions and potatoes.

2. In a small bowl, combine melted butter, broth, brown sugar, salt, and the 1/4 teaspoon pepper. Pour mixture over onions and potatoes in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir gently before serving. Serve with a slotted spoon. If desired, sprinkle with additional pepper.

In my opinion: These were really good potatoes after I salted them more than the recipe called for. I think 2 onions is way too much and I'll definitely use 1 next time.

Cranberry-Chipotle Country-Style Ribs

by Betty Crocker

2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce,* finely chopped
3 cloves garlic, minced
Directions
1. Trim fat from ribs. Sprinkle with salt and pepper.

2. Place ribs in a 3 1/2- to 4-quart slow cooker. In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.

Tip: Because hot chile peppers, such as chipotle peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

In my opinion: These were good, flavorful ribs. Somehow they turned out a little dry, I suppose I let them cook too long. We had these with Caramelized Onions and Potatoes (Crock Pot)also by Betty Crocker.

Slow Cooker Chorizo, Pecan and Cheddar Stuffing

by Betty Crocker

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage **I used Italian Sausage
1 large onion, chopped (1 cup)
3 medium celery stalks, sliced (1 1/2 cups)
1 package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)
1/3 cup butter or margarine, melted
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
2 cups Progresso® chicken broth (from 32-ounce carton)
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 cup pecan halves, toasted


Total Time: 4 Hr 20 Min
1.Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2.Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3.Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

In my opinion: I have never had cornbread stuffing before so maybe this is what "didn't do it" for me, but this stuffing did not resemble the flavors of stuffing that I am used to for Thanksgiving and Christmas. It didn't taste bad, just totally different than the traditional flavors I was looking for. It got great reviews on Betty Crocker.com.

Apple Crumble by Betty Crocker

Apple Crumble by Betty Crocker

3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter, cut into small pieces

Topping
1 pouch (1 lb 1.5 oz)® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature .

In my opinion: This was so amazing! It was like Apple Heaven with a buttery oatmeal cookie on top. One of my favorties for sure!

Apple-Pecan Crisp by Betty Crocker

2/3 cup maple-flavored syrup
1/4 cup Gold Medal® all-purpose flour
1 teaspoon ground cinnamon
8 large baking apples (about 5 1/2 lb), peeled, cut into 1/2-inch slices (about 12 cups)
1/2 cup cold butter or margarine, cut into pieces
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
3/4 cup chopped pecans


1.Heat oven to 375°F.
2.In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
3.In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
4.Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.

In my opinion: OH MY! A taste of apple Heaven with an oatmeal cookie on top. This one is really rich and didn't last long in my house. You must try this. It was super easy to make and had few dishes to clean up.

Caramel Apple-Nut Bars by Betty Crocker

2 cups Gold Medal® all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened
1/2 cup caramel topping
3 tablespoons Gold Medal® all-purpose flour
1 medium apple, peeled, chopped (1 cup)
1/2 cup coarsely chopped pecans


1.Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
2.Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
3.Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

In my opinion: These were really good bars. Even my son, aka Mr. Picky, loved them. I think I will use a little more apple and caramel next time.

Penne with Tomato and Smoked Cheese by Betty Crocker

3 cups uncooked penne pasta (9 oz)
1 can (14.5 oz) diced tomatoes, undrained
2 cups Alfredo pasta sauce
1 cup shredded smoked mozzarella cheese (4 oz)

1.Heat oven to 350ºF. Spray 1 1/2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2.Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Reduce heat to medium; cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated.
3.In 2-quart saucepan, heat Alfredo sauce over medium-low heat until warm. Stir in cheese until melted. Mix sauce, pasta and tomatoes. Pour into casserole.
4.Bake uncovered about 30 minutes or until hot in center.

In my opinion: This was a good pasta dish. We haven't had it in a long time, it's time to try it again.

Buffalo Blue Cheese Chicken Sandwich by Betty Crocker

1 3/4 lb ground chicken (found with the ground turkey)
1/4 cup Buffalo wing sauce
1/2 teaspoon salt
1 to 3 drops red pepper sauce
6 burger buns, split
6 leaves green leaf lettuce
1/4 cup refrigerated chunky blue cheese dressing
1/4 cup crumbled blue cheese (weskipped this)

1. Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
2. Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
3. Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

In my opinion: These were pretty good. The chicken was a little dry...not sure why.

Candy Cane Twists

Candy Cane Twists by BHG Christmas Cookies '03 May freeze up to 1 month
1 c butter, softened
1 c sifted powdered sugar
1 egg
1/2 t vanilla
2 1/2 c flour
1/4 c finely chopped peppermints red food coloring gran or colored sugar
1. In large mixing bowl beat butter with an electric mixer on med-high speed for 30 seconds. Add powdered sugar; beat until combined.
2. Beat in eggg, vanilla, and dash of salt. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
3. Knead crushed peppermint candies into one half of the dough. If desired, stir red food coloring into peppermint dough to tint slightly. Leave remaining dough plain, cover, and chill doughs about 30 minutes until easy to handle.
4. Preheat oven to 375. Work with half of each dough at a time, keeping remaining dough chilled. For each cookie, on a lightly floured surface shape a 1" ball of plain dough into a 4-5" rope. Repeat with 1" ball of peppermint dough. Place ropes side by side & twist together. Pinch ends to seal. Form into a candy cane.
5. Place canes 2" apart on ungreased cookie sheet. Sprinkle with sugar.
6. Bake in preheated oven 8-10 minutes or until edges are set. Immediately transfer to wire rack to cool. Store in layers, separated by wax paper, in airtight container at room temp or freeze up to 1 month.

These cookies will always remind me of my mother. She came to stay with us in December '07, after the birth of our 3rd child on the 20th. We made these cookies for Santa with my oldest daughter, Lauren. I did not know this would be the last time my daughter and I would bake with my mom. She passed away 4 months later.