|Hot Dog and Potatoe Pie
Hot Dog and Potato Dinner
Make a quick, kid-pleasing meal with ingredients you have on hand!
1 package (4.9 ounces) Betty Crocker® au gratin potatoes
2 1/3 cups hot water
2/3 cup milk
1/2 cup Green Giant® frozen sweet peas or other frozen or canned vegetable
6 hot dogs, cut into 1-inch pieces
1/2 cup shredded Cheddar cheese (2 ounces)
1. Stir together Potatoes, Sauce Mix, hot water and milk in 10-inch skillet;
stir in frozen peas until separated.
2. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring
occasionally, until potatoes are tender.
3. Stir in hot dogs; cover and heat 3 to 4 minutes or just until hot dogs are
hot. Sprinkle cheese over mixture. Cover; let stand about 5 minutes or until cheese is melted.
Easy Sloppy Joe Pot Pie
All the great taste of classic sloppy joes in an easy one-skillet pot pie. No one will miss the buns!
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 1/2 ounces) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick® mix
1/2 cup milk
1. Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over
medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.
2. Stir remaining ingredients until blended. Pour over beef mixture.
3. Bake about 30 minutes or until golden brown
|Super - Easy Chicken Manicotti
Super-Easy Chicken Manicotti
Easy never tasted this good! But don't be fooled by the ease of this dish. With its creative presentation,
you'll be proud to serve this dish to guests.
1jar (26 to 30 ounces) tomato pasta sauce (any variety)
3/4 cup water
1 teaspoon garlic salt
1 1/2 pounds chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 ounces)
2 cups shredded mozzarella cheese (8 ounces)
Chopped fresh basil leaves, if desired
1. Heat oven to 350°. Mix pasta sauce and water in medium bowl. Spread about
one-third of the pasta sauce mixture in ungreased rectangular baking dish, 13x9x2 inches.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti
shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta
sauce evenly over shells, covering completely.
3. Cover with aluminum foil and bake about 1 hour or until shells are tender.
Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
|Pasta and Bean Skillet
Pasta and Bean Skillet
Saddle up your family for this easy pasta and bean skillet. It has a great chili taste that's worth hitting
the trail for.
1 cup Old El Paso® salsa (any variety)
2/3 cup uncooked elbow macaroni (2 ounces)
3/4 cup water
2 teaspoons chili powder
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/2 cup shredded Cheddar cheese (2 ounces)
1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet;
2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is
tender. Sprinkle with cheese
A flavorful and simple dessert! The moist, chewy crust--made with Bisquick® mix, oats and brown sugar--surrounds
your favorite raspberry spreadable fruit, jam or preserves.
2 cups Original Bisquick® mix
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup raspberry spreadable fruit, jam or preserves
1. Heat oven to 400°F. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar
in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly.
2. Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch
of edges. Top with remaining crumbly mixture; press gently into fruit.
3. Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows.
Dill weed adds a fresh new taste to ordinary tartar sauce and seasons your baked fish wonderfully.
Dried dill weed
Fresh or frozen (thawed) fish fillets
• Stir dill weed into tartar sauce (about 1/4 teaspoon dill weed to 1/2 cup tartar sauce); reserve and
refrigerate some for serving.• Place fish in greased pan. Brush remaining tartar sauce over fish fillets (1 to 2 tablespoons
tartar sauce for 1 pound fillets). Bake uncovered in 375°F oven until fish flakes easily with fork (about 10 minutes per inch
of fish thickness). Serve with reserved tartar sauce.
Chili Bean Burritos Let the microwave speed your way to these spicy chili bean and cheese burritos. Your
taste buds will say, "Olé!"
Canned spicy chili beans in sauce, undrained
Old El Paso® flour tortillas for burritos (8 inches in diameter)
Shredded Colby-Monterey Jack cheese
Old El Paso® salsa (any variety)
Sour cream, if desired
• For each burrito, spoon chili beans (with sauce) down center of tortilla; sprinkle
with cheese. Fold 1 side of tortilla over cheese; roll up. Place seam side down in microwavable dish. Spoon additional chili
beans in sauce over tortillas; sprinkle with additional cheese. • Cover with plastic wrap and microwave on High about
3 minutes (for four burritos) or until cheese is melted and burritos are hot. Serve with salsa and sour cream.
|Apple Cinnamon Cake
Spice cake and apple pie filling combine to make one delicious cake!
1 package Betty Crocker® SuperMoist® spice cake mix
1 can (21 ounces) apple pie filling
3 tablespoons sugar
1 teaspoon ground cinnamon
1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom
only of 13x9-inch rectangular pan.
2. Beat cake mix (dry), pie filling and eggs in large bowl on low speed 2 minutes.
Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining
batter in pan; sprinkle with remaining sugar-cinnamon mixture.3. Bake
32 to 36 minutes or until toothpick inserted in center comes out clean; cool. Serve with whipped topping.
Asparagus Dijon Chicken Fettuccine
9-oz pkg Green Giant® frozen asparagus cuts
4-oz can Green Giant® mushroom pieces and stems
1 pound boneless skinless chicken breasts
1 package Betty Crocker® Chicken Helper® fettuccine Alfredo
2 tablespoons Dijon mustard
1/2cup chopped onion
1 tablespoon butter or margarine
2 1/2 cups water
1 cup milk
1. Thaw and drain asparagus. Drain mushrooms. Cut chicken breasts into 1-inch
2. Melt butter in 10-inch skillet over high heat. Cook chicken, mushrooms and
onion in butter 3 to 5 min, stirring occasionally, until chicken turns white.
3. Stir in Sauce Mix, water, milk and mustard. Heat to boiling, stirring occasionally.
Stir in uncooked Pasta. Reduce heat; cover and simmer about 10 min, stirring occasionally, until pasta is tender.
4. Stir in asparagus. Cover and cook 2 min, stirring occasionally; remove from
heat. Uncover and let stand about 5 min or until sauce is as thick as you’d like (sauce will thicken as it stands).
Stir before serving.
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