Slow-Cooker 3-Ingredient Bean Dip

 

Picture Credit - bettycrocker.com

Ingredients

1 can (16 oz) Old El Paso™ refried beans

2 cans (4.5 oz each) Old El Paso™ chopped green chiles

2 cups shredded Mexican cheese blend (8 oz)

Make it FRESH toppings, as desired 

Food Should Taste Good™ cantina tortilla chips, as desired

Directions

• 1 Spray 2 to 3-quart slow cooker with cooking spray. In a medium bowl, combine beans and green chiles. Pour into slow cooker. Sprinkle cheese over beans. Cover and cook 45 minutes on high or 1 1/2 hours on low, until cheese is bubbling. Add desired toppings and serve immediately with chips.

Walnut Chicken with Dijon Cream Sauce

 

Picture Credit - bettycrocker.com

Ingredients

Chicken

6 boneless skinless chicken breasts

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

1/2 cup Progresso™ panko crispy bread crumbs

1/4 cup Gold Medal™ all-purpose flour

1/2 cup finely chopped walnuts

1/4 cup sesame seed

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons butter or margarine

2 tablespoons olive oil

Sauce

1 cup whipping cream

2 tablespoons Dijon mustard

2 tablespoons dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper 

 

Directions

• 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
• 2 In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
• 3 Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

 

Grilled Taco-Spiced Chicken

 

Photo Credit - bettycrocker.com

Ingredients

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 teaspoon dried oregano leaves

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/4 cup barbecue sauce

2 tablespoons chili sauce

1/2 teaspoon ground cumin

Directions

• 1 Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
• 2 Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• 3 Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

Bananas Foster French Toast

 

Picture Credit - bettycrocker.com

Ingredients

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

• 1 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.
• 2 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.
• 3 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.
• 4 Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.

 

Chicken Cordon Bleu Rice Casserole

 

Picture Credit - bettycrocker.com

Ingredients

2 tablespoons olive oil

1/2 onion, diced

2 tablespoons all-purpose flour

1 cup Progresso™ chicken stock (from 32-oz carton)

1/2 cup milk

2 cups shredded deli rotisserie chicken

1 cup chopped ham

2 cups cooked rice

1 1/2 cups shredded Swiss cheese (6 oz)

3/4 cup Progresso™ Italian style bread crumbs

1 tablespoon melted butter 

 

Directions

• 1 Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• 2 In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in stock with whisk, followed by milk, and simmer until slightly thickened into a gravy.
• 3 In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
• 4 In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

 

Slow-Cooker North Woods Wild Rice Soup

 

Picture Credit - bettycrocker.com

Ingredients

2 teaspoons vegetable oil

1 medium onion, chopped (1/2 cup)

2 medium stalks celery, diced (1 cup)

2 medium carrots, diced (1 cup)

1 cup diced smoked turkey (6 ounces)

1/2 cup uncooked wild rice

1 teaspoon dried tarragon leaves

1/4 teaspoon pepper

3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)

1 can (12 ounces) evaporated fat-free milk

1/3 cup Gold Medal™ all-purpose flour

1 cup Green Giant™ Steamers™ frozen sweet peas, thawed

2 tablespoons dry sherry, if desired 

 

Directions

• 1 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
• 2 Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
• 3 Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
• 4 Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened

 

Slow - Cooker Chocolate Lava Cake

 

Picture Credit - bettycrocker.com

 

Ingredients

Cake

1box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix

1 1/4 cups milk

1/2 cup vegetable oil

3 eggs

Topping

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

2 cups milk

1 bag (12 oz) milk chocolate chips (2 cups) 

 

 

Directions

• 1 Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
• 2 In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
• 3 Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

Bacon Cheeseburger Meatloaf

 

Photo Credit - bettycrocker.com

Ingredients

Meatloaf

3 slices bread, torn into small pieces

1/2 cup milk

1 1/2 lb lean (at least 80%) ground beef

8 slices bacon, crisply cooked and crumbled

1 cup finely shredded sharp Cheddar cheese (4 oz)

1/4 cup dill pickle relish

1/2 cup finely chopped onion

1 clove garlic, finely chopped

1 egg, slightly beaten

Topping

1/3 cup ketchup

1 tablespoon packed brown sugar 

 

 

Directions

• 1 Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
• 2 In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
• 3 In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.
• 4 Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.
• 5 Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

Cranberry Barbecued Ribs

 

Image Credit bettycrocker.com

 

Ingredients

3 pounds fresh pork riblets or 1 rack (3 pounds) pork back ribs, cut lengthwise across bones in half

1 cup whole berry cranberry sauce

1/2 cup hoisin sauce

1/2 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon pepper 

 

 

Directions

• 1 Heat oven to 375ºF. Grease broiler pan rack. Trim fat and remove membranes from pork riblets. (For ribs, cut between bones into serving pieces.)
• 2 Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes.
• 3 Mix remaining ingredients. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.)
• 4 Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.

Slow-Cooker Spinach Alfredo Lasagna

 

Image Credit bettycrocker.com

Ingredients

2 boxes (10 oz each) frozen chopped spinach

2 1/2 cups shredded Italian cheese blend (10 oz)

2 jars (15 oz each) Alfredo pasta sauce

12 uncooked lasagna noodles

3 cups chopped cooked chicken

1/2 cup freshly shredded Parmesan cheese (2 oz)

1 medium tomato, diced 

 

Directions

• 1 Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
• 2 Spray 5-quart oval slow cooker with cooking spray.
• 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
• 4 In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
• 5 Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

 

Slow-Cooker Pineapple-Pork Tacos

 

 Image Credit ~ bettycrocker.com

 

Ingredients

1 lb boneless pork shoulder roast, trimmed

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (8 oz) pineapple tidbits in juice, drained

2 teaspoons lime juice

1 package (4.6 oz) Old El Paso™ taco shells

3/4 cup shredded Cheddar cheese (3 oz)

1 1/2 cups shredded lettuce

3/4 cup chopped tomato

1/3 cup sour cream

1/3 cup Old El Paso™ salsa 

 

Directions

• 1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle with taco seasoning mix. Cover; cook on Low heat setting 7 to 9 hours or until pork pulls apart easily with fork.
• 2 Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
• 3 To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.

 

Cheese- and Vegetable-Stuffed Shells

 

Picture Credit - bettycrocker.com

Ingredients

16 uncooked jumbo pasta shells

1 tablespoon olive or vegetable oil

1 medium onion, chopped (1/2 cup)

1 small bell pepper (any color), chopped (1/2 cup)

2 cloves garlic, finely chopped

1 small zucchini, diced (about 3/4 cup)

1 can (2 1/4 oz) sliced ripe olives, drained

1 jar (14 to 15 oz) tomato pasta sauce

1/2 cup ricotta cheese

1 egg

1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)

1/4 cup grated Parmesan cheese 

 

 

Directions

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
• 3 Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
• 4 In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
• 5 Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
• 6 Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Mixed Berry Cream Tart

 

Photo Credit - bettycrocker.com

 

Ingredients

2 cups sliced fresh strawberries

1/2 cup boiling water

1 box (4-serving size) sugar-free strawberry-flavored gelatin

3 pouches (1.5 oz each) Nature Valley™ roasted almond crunchy granola bars (from 8.9-oz box)

1 package (8 oz) fat-free cream cheese

1/4 cup sugar

1/4 teaspoon almond extract

1 cup fresh blueberries

1 cup fresh raspberries

Fat-free whipped topping, if desired 

 

 

Directions

• 1 In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
• 2 In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
• 3 Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
• 4 In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
• 5 Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.

Easy Shepherd's Pie

What You Need

1 lb. ground beef

 

2 cups hot mashed potatoes

 

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

 

1 cup KRAFT Shredded Cheddar Cheese, divided

 

2 cloves garlic, minced

 

4 cups frozen mixed vegetables, thawed

 

1 cup beef gravy

 

 

DIRECTIONS

 BROWN meat in large skillet; drain. 

 MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. 

 COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish. 

 COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

You can also not use the garlic and  use 3/4 cup KRAFT Original Barbecue Sauce mixed with 1/2 tsp. onion powder for the gravy.

Shawnies Samples and Savings AWESOME FRUIT COCKTAIL CAKE

Dry Ingredients:

---

2 Cups of Flour
11/3 Cups of Sugar
1t Baking Soda
sift together and add
2 eggs
1 Large Can Of Fruit Cocktail Cake
Mix Well and Pour into an 8x12 greased baking dish
Bake for 20-30 minutes or until your tooth pick comes out clean

Icing

---

1 cup sugar
1 stick of butter
1/3 cup evaporated milk
1/2 cup of the new Carnation liquid Coffee-Mate the new Natural Bliss sweet cream flavor
If you wanted to you could just use 2/3 cup of evaporated milk which is really the real way to make it but I tried it this way and it was sooooo good, either way you will have a scrumptious cake
Boil for 3-5 minutes stirring once, keep it boiling the whole time
POUR OVER HOT CAKE,LET IT COOL AND SERVE!

Go show Shawn some LOVE and thank her for sharing this awesome recipe with us all by CLICK HERE

Skillet Pizza Potatoes

Ingredients

1 lb bulk Italian pork sausage

1/2 cup pepperoni slices (about 3 oz)

1 jar (14 oz) pizza sauce

1/2 cup water

1 bag (28 oz) frozen potatoes O'Brien with onions and peppers

1 cup shredded Italian cheese blend (4 oz) 

 

 

Directions

• 1 In Dutch oven or 12-inch nonstick skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink. Stir in pepperoni; cook 2 minutes. Drain.
• 2 Stir in pizza sauce and water. Add potatoes; stir to mix. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until potatoes are tender.
• 3 Sprinkle cheese over top. Remove from heat; cover and let stand 5 minutes or until cheese is melted.

Pizza In A Crescent

INGREDIENTS

1 ~ can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe

 Creations® refrigerated seamless dough sheet

1 ~ package pepperoni slices (3 1/2 oz)

4 ~ tablespoons spaghetti or pizza sauce

1 ~ package (6 oz) mozzarella cheese slices

DIRECTIONS

1 ~  Heat oven to 375°F. 

2 ~ If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7x5-inch rectangles.  

3 ~ Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni. 

4 ~ Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet. 

5 ~ Bake 13 to 16 minutes or until golden brown.