Asiago Pesto Mashed Potatoes

Interested in a new twist on the same old mashed potatoes? This Betty Crocker recipe only takes fifteen minutes to prepare but packs a lot of flavor.

Asiago Pesto Mashed Potatoes

Ingredients:

2 1/2 cups milk

1 1/2 cups water

1/4 cup margarine or butter

1 box (7.2 oz) Betty Crocker homestyle creamy butter or roasted garlic mashed potatoes

3/4 cup shredded asiago cheese (3 oz)

2 tablespoons basil pesto

2 tablespoons chopped red bell pepper, if desired

Directions:

In 3 quart saucepan, heat milk, water, and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese. Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

Asparagus Parmesan

Honestly, I am not a big fan of asparagus but I know plenty of people who are. Give this Betty Crocker recipe a try and you might even convince the others to love this vegetable.

Asparagus Parmesan

Ingredients:

1 1/3 cups frozen cut asparagus

6 mushrooms, thinly sliced

2 teaspoons butter or margarine

1/8 teaspoon garlic powder

freshly ground pepper

1 tablespoon grated Parmesan cheese

Directions:

Cook asparagus as directed on package except add mushrooms during last minute of cooking; drain. Stir remaining ingredients into asparagus and mushrooms.

Slow Cooker Ham With Tropical Fruit Sauce

This is yet another Betty Crocker recipe that won me over with a picture. This recipe sounds like a tropical vacation in a slow cooker and I can definitely handle that. This recipe is so easy to prepare that it could become your next mid week favorite.

Slow Cooker Ham With Tropical Fruit Sauce

Ingredients:

4 1/2 pound fully cooked smoked boneless ham

1/4 teaspoon pepper

1 jar (24 ounces) mango in extra light syrup, drained

1 jar (12 ounces) pineapple preserves

1 jalepeno chili, seeded and chopped

2 tablespoons white wine vinegar

1/4 cup chopped fresh cilantro

1 can (20 ounces) sliced pineapple, drained and cut into sixths

Directions:

Spray inside of 4 to 5 quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili, and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham. Cover and cook on low heat setting 6 to 8 hours. Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.

Cherry Mini Cakes

I think these look so cute! I know it is the wrong time of year for hearts but I'm sure you could change this Betty Crocker recipe and use it for any holiday.

Cherry Mini Cakes

Ingredients:

1 box Betty Crocker super moist white cake mix

1 package (0.14 oz) cherry flavored unsweetened soft drink mix

1 1/4 cups water

1/3 cup vegetable oil

1 teaspoon almond extract

3 egg whites

1 bag (2 lb) powdered sugar (8 cups)

1/2 cup water

1/2 cup corn syrup

2 teaspoons almond extract

2 to 3 teaspoons hot water

Miniature red candy hearts

Directions:

Heat oven to 375 degrees Fahrenheit. (325 Fahrenheit for dark or nonstick pans). Grease bottoms only of about 60 mini muffin cups with shortening or cooking spray. In large bowl, beat all mini cakes ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 1/2 full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes. Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3 quart saucepan, mix all glaze ingredients except hot water. heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes. Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes. Top each cake with candy hearts. Store loosely covered at room temperature.

Classic Beef Stroganoff

Stroganoff is one of my favorites! Betty Crocker's recipe truly is a classic. It is easy to make and tastes great.

Classic Beef Stroganoff

Ingredients:

1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups beef broth

1/2 teaspoon Worcestershire sauce

1/4 cup all purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles

Directions:

Cut beef across grain into about 1 1/2x1/2 inch strips. Cooke mushrooms, onions, and garlic in butter in 10 inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Dutch Apple Breakfast Bake

Doesn't this picture look amazing? This Pillsbury recipe is easy to make and is definitely a crowd pleaser. Give it a try and feel free to share with your family and friends!

Dutch Apple Breakfast Bake

Ingredients:

1/2 cup unsalted or salted butter, melted

2 cans (13.9 oz each) Pillsbury refrigerated orange flavor sweet rolls with icing (8 rolls each)

1 can (21 oz) apple pie filling with more fruit

1 package (8 oz) cream cheese, softened

3/4 cup sugar

2 teaspoons grated orange peel

1 teaspoon vanilla

1 egg

2/3 cup sour cream

1/2 cup shredded sharp cheddar cheese (2 oz)

1/2 cup Pillsbury all purpose flour

1/2 cup sliced almonds

1/2 cup sweet orange marmalade

1 1/2 cups frozen (thawed) whipped topping, if desired

Directions:

Heat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the melted butter into ungreased 13x9 inch (3 quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel, and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese, and flour until mixture looks like coarse crumbs. Stir almonds. Sprinkle mixture over cream cheese layer. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoons orange peel, and marmalade. Microwave uncovered on high 40 seconds; stir. For 12 servings, cup apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Deep Dish Chicken Cordon Bleu

This Pillsbury recipe sounds so tasty that I can't wait to try it! If you haven't ever had chicken cordon bleu you are definitely missing out.

Deep Dish Chicken Cordon Bleu

Ingredients:

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

2 tablespoons unsalted or salted butter

1 tablespoon extra virgin olive oil

1 medium onion, thinly sliced

1 clove garlic, finely chopped

1 box (13.25 oz) frozen baked honey battered chicken tenders, thawed, cut into 1/2 inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded

16 slices (1 oz each) Muenster cheese

1/4 cup grated Parmesan cheese

1/4 cup mayonnaise or salad dressing

2 tablespoons Dijon mustard

2 teaspoons lemon juice

1 teaspoon honey

1 teaspoon horseradish sauce or cream style prepared horseradish

1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves

1 lb shaved cooked brown sugar or maple glazed ham (from deli)

Directions:

Heat oven to 375 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with nonstick cooking spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown. Meanwhile, in 10 inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cur up chicken tenders. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce, and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.

Confetti Corned Beef Hash

Not sure what to do with your leftover corned beef from St. Patrick's Day? Betty Crocker's Corned Beef Hash recipe makes a great breakfast.

Confetti Corned Beef Hash

Ingredients:

2 tablespoon butter or margarine

1 1/2 cups cut up cooked corned beef or lean cooked beef

2 tablespoons chopped fresh or 1/4 teaspoon dried thyme leaves

2 medium potatoes, cooked and chopped (2 cups)

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

4 medium green onions, sliced (1/4 cup)

2 hard cooked eggs, chopped

Directions:

In 10 inch nonstick skillet, heat butter over medium heat. Stir in remaining ingredients. Cook uncovered 8 to 10 minutes, turning frequently, until hot.

Slow Cooker Corned Beef And Cabbage

Interested in a St. Patrick's Day dinner? Pillsbury has an easy corned beef and cabbage recipe that is sure to make feel a little Irish. You can get it started in the morning and let the slow cooker do the work for you all day.

Slow Cooker Corned Beef And Cabbage

Ingredients:

4 medium red potatoes, unpeeled, cut into 1 inch pieces

4 medium carrots, cut into 1 inch pieces

1 medium onion, cut into 6 wedges

1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)

12 oz beef stock

water

8 thin wedges cabbage

1/4 cup applesauce

2 tablespoons Dijon mustard

Directions:

Spray 5 to 6 quart slow cooker with cooking spray. In cooker, place potatoes, carrots, and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beef stock and enough water to just cover corned beef. Cover; cook on low heat setting 10 to 12 hours. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to high. Cover; cook 30 to 35 minutes longer or until cabbage is crisp tender. Meanwhile, in small bowl, mix applesauce and mustard. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Mini Reuben Turnovers

My grandmother loved Reuben sandwiches and would order one anytime she got the chance. This is a great Pillsbury recipe for get togethers or parties.

Mini Reuben Turnovers

Ingredients:

2 oz corned beef (from deli), cut into pieces

1/4 cup shredded Swiss cheese (1 oz)

2 tablespoons well drained sauerkraut, squeezed dry with paper towel

2 tablespoons stone ground mustard

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury crescent recipe creations refrigerated seamless dough sheet

1 egg, beaten, if desired

thousand island dressing, if desired

Directions:

Heat oven to 375 degrees Fahrenheit. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut, and mustard. Cover; process until finely chopped. If using crescent rolls: unroll dough; separate into 4 rectangles. Press each into 7 1/2 x 5 inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2 inch) squares. If using dough sheet: unroll dough; cut into 4 rectangles. Press each into 7 1/2 x 5 inch rectangle. Cut each rectangle into 6 (2 1/2 inch) squares. Place 1 teaspoon corned beef mixture on each square. Fold one corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture. Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired.

Buffalo Chicken And Potatoes

This Betty Crocker recipe caught my eye when I was checking my e-mail. It sounds tasty and the preparation is fast and easy. I definitely want to try this one!

Buffalo Chicken And Potatoes

Ingredients:

1 1/4 lb boneless skinless chicken breasts, cut into 1 inch strips

1/3 cup buffalo wing sauce

6 cups frozen (thawed) southern-style hash brown potatoes

1 cup ranch or blue cheese dressing

1/2 cup shredded Cheddar cheese (2 oz)

1 can (10 oz) condensed cream of celery soup

1/2 cup corn flake crumbs

2 tablespoons butter or margarine, melted

1/4 cup chopped green onions (3 to 4 medium)

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) baking dish with cooking spray. In medium bowl, stir together chicken strips an wing sauce. In large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Slow Cooker Meatball And Gravy Sandwiches

Here is another slow cooker recipe from Betty Crocker. It takes just a little time to prepare and then cooks all day with plenty leftover for lunch the next day. It only takes fives ingredients to make these tasty sandwiches.

Slow Cooker Meatball And Gravy Sandwiches

Ingredients:

2 medium onions, sliced

2 packages (12 ounces each) frozen cooked Swedish-style meatballs

2 jars (12 ounces each) beef gravy

1 teaspoon ground nutmeg

8 hoagie buns (about 7 inches long)

Directions:

Place onions in 3 1/2 to 4 quart slow cooker. Add frozen meatballs and gravy. Cover and cook on low heat setting 8 to 10 hours. Stir nutmeg into meatball mixture. Cut hoagie buns horizontally almost in half. Place 6 meatballs in each bun. Top with gravy.

Chocolate Chip Peanut Butter Torte

We really don't have dessert very often but we might have to give this recipe a try. This Pillsbury torte might even be a good dish to share with friends at social gatherings.

Ingredients:

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 egg

1 cup miniature semisweet chocolate chips

1 cup chopped honey-roasted peanuts

1 cup butterscotch chips

1/4 cup peanut butter

1/4 cup chocolate flavor syrup

Directions:

Heat oven to 350 degrees Fahrenheit. In ungreased 10 or 9 inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly. In medium microwavable bowl, microwave butterscotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 30 to 40 minutes longer or until edge is set but center is till slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.

Slow Cooker Root Beer Barbecue Beef Sandwiches

I am definitely a fan of good slow cooker recipes. This Betty Crocker recipe requires very little preparation and cooks all day. It looks like it makes plenty of leftovers too. You have to love evenings when dinner cooks itself!

Slow Cooker Root Beer Barbecue Beef Sandwiches

Ingredients:

1 boneless beef rump roast (4 lb)

2 cups barbecue sauce

1 cup root beer

Dash of salt and pepper, if desired

16 sandwich buns, split

Directions:

In 3 1/2 to 4 quart slow cooker, place beef. In 4 cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef. Cover; cook on low heat setting 10 to 12 hours. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12 inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.