Betty Crocker Muffin Mix Recipes

COLLARD BREAD

4 cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2 cups thawed)- I am going to try this with Spinach
1/2 cup chopped red bell pepper
1/2 cup chopped green onions (8 medium)
3 eggs
1/2 cup milk
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese (4 oz)
1 teaspoon crushed red pepper flakes, if desired
Topping
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/2 cup chopped red bell pepper
1/2 cup sliced green onions (8 medium)
1/2 cup Green Giant® Niblets® whole kernel corn, drained
1/3 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon crushed red pepper flakes, if desired
1 egg

1. Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
2. In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
3. Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.
High Altitude (3500-6500 ft): No change.




SLOW COOKER TAMALE PIE

1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1 can (10 ounces) Old El Paso® enchilada sauce
1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)

1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.





Blueberry Pancakes

1 package Betty Crocker® wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
3/4 cup maple-flavored syrup

1. Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
2. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
3. Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
High Altitude (3500-6500 ft) No changes.


Muffin Glory Cake

1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water

1. Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.
High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 42 to 46 minutes.

More Pillsbury Recipes

Bacon, Caesar and Mozzarella Panini
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 teaspoons basil pesto
1/4 cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
1/4 teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
1/4 cup LAND O LAKES® Butter


DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
2. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
3. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down.
4. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.


If you are just now viewing this blog be sure to check out the other pillsbury recipes a few entries below.Thanks Jessica Bonura for this GREAT looking recipe for Taco Pie.The peach cobbler I made tonight turned out and was real easy and it was enough for a large family with plenty left over.It cost about 1.50.Ana if you read this please send me the recipe for the scalloped potato meal you were telling me about. Email- konefam7@yahoo.com



#1Taco Pie

From the Kitchen of my mom, Jan Anderson

1 can crescent rolls
1 cup crushed tortilla chips (I use a zip lock bag and a rolling pin to crush them)
1 lb ground beef or ground Turkey
1 package taco seasoning
1 cup sour cream
1 cup grated cheddar cheese

Spread/arrange crescent rolls in bottom and along sides of pie pan.
Sprinkle ½ cup crushed tortilla chips over dough.
Brown ground beef and drain (can be browned in the microwave – crumble in little
pieces, cover, cook 2:30, stir, cook 2:30)
Add ½ cup water and taco seasoning. Simmer.
Spread over crushed chips.
Spread sour cream over meat.
Sprinkle cheese on sour cream.
Sprinkle ½ cup chips on top.
Bake at 350 degrees for 20-25 minutes.



#2Cool Veggie Pizza-great for getting kids to eat raw veggies

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 teaspoons mayonnaise

1 teaspoon Dill Mix or dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese, if desired

Preheat oven to 350° F.

Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.

Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings

Betty Crocker Cake Mix Recipes

I will be adding to all of the recipes on this page a few at a time. The Betty Crocker Cake mixes are on sale at Kroger for .50 box so this will be a fast, easy,cheap, dessert. I plan on trying the peach cobbler right after I write this and will let you know how it turns out.


#1- Peach Cobbler Dump Cake

INGREDIENTS

* 2 (16 ounce) cans peaches in heavy syrup
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter
* 1/2 teaspoon ground cinnamon, or to taste



DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

#2-APPLE PIE PIZZA

Ingredients:

* 1 pkg. two layer spice cake mix
* 1 cup quick oats
* 1/2 cup shredded colby cheese
* 1/2 cup butter, softened
* 1 egg
* 1/4 cup quick oats
* 2 Tbsp. butter, softened
* 1/2 cup chopped walnuts
* 1/2 cup brown sugar
* 21-oz. can apple pie filling
* 1 cup raisins, if desired

Preparation:
Preheat oven to 350 degrees F. Grease a 12" round pizza pan or 13x9" cake pan and set aside.

Combine cake mix, 1 cup oats, cheese, and 1/2 cup butter in large bowl and mix at low speed until crumbly. Reserve 1 cup of these crumbs. Add egg to remaining crumbs and blend well. Press into greased pan and bake at 350 degrees F for 10 minutes.

To reserved crumbs, add 1/4 cup oats, 2 Tbsp. butter, walnuts, and brown sugar and mix well.

Remove crust from oven and spread with apple pie filling. Sprinkle with raisins, if using, then sprinkle with reserved crumb mixture and bake 15-20 minutes longer until crumbs are light golden brown. 12 servings
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#3 CAKE MIX COOKIES

Ingredients:

* 18 oz. pkg. cake mix (any flavor)
* 1/2 cup butter, softened
* 1 egg

Preparation:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool..

If using chocolate cake mix, add 2 Tbsp. water along with egg. You can stir in chocolate chips, coated candy pieces, chopped nuts, or oatmeal. Frost the cookies, using canned frosting, or make sandwich cookies by spreading frosting between two cookies.
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#4 CROCKPOT CHERRY COBBLER

Ingredients:

* 16 oz. can cherry pie filling
* 1-3/4 cups cake mix from two layer package
* 1 egg
* 3 Tbsp. evaporated milk
* 1/2 tsp. cinnamon

Preparation:
Lightly butter a 3-4 quart crockpot. Place pie filling in prepared crockpot and cook on high for 30 minutes. Mix together the remaining ingredients in a medium bowl until crumbly and spoon onto the hot pie filling. Cover and cook for 2-3 hours on low. Serves 8

#5-LEMON PIE CAKE

Frost the top and sides of this lemon pie cake with a homemade fluffy frosting or creamy or whipped purchased frosting.
INGREDIENTS:

* 1 lemon cake mix
* 1 can (22 ounces) lemon pie filling, divided
* 1/2 cup buttermilk
* 4 large eggs

PREPARATION:
Grease and flour two 8-inch round layer cake pans. Heat oven to 350°.

Measure 1 cup of the pie filling; cover and refrigerate for later. Put the remaining pie filling (about 1 1/4 cups) into a mixing bowl, along with the cake mix, buttermilk and eggs; beat until well blended.


Spread batter in pans. Bake for 35 to 45 minutes, or until cake springs back when lightly touched with a finger. Cool in pans on a rack for 15 minutes. Cool completely before frosting.

Invert one cake onto a serving plate. Spread the reserved lemon pie filling over the top of the cake, then cover with the second layer. Frost with fluffy frosting or purchased creamy frosting, as desired.

Betty crocker Potato Recipes

#1 Scalloped Potato and Sausage Supper

Contributed By: skrappinmom
Betty Crocker's Slow Cooker Cookbook

Ingredients
1 package (5 oz) scalloped potato mix
1 can (10 3/4 oz) condensed cream of mushroom with garlic soup
1 Soup can water
1 pound Fully cooked kielbasa sausage, cut into 2-inch diagonal pieces
1 cup Frozen green peas
Preparation

Spray 3 1/2 to 6 quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage. Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender. Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

#2Easiest Scalloped Potatoes
From Linda Larsen,

Easiest Scalloped Potatoes is an excellent and super fast way to make delicious scalloped potatoes from a mix, with special additions. Be sure to choose a mix that uses real dehydrated sliced potatoes.
INGREDIENTS:

* 2 (4.9-ounce) packages scalloped potato mix
* butter
* heavy cream
* 1/4 cup grated Parmesan cheese

PREPARATION:
Preheat oven according to package directions. In a 3-quart casserole, combine potatoes with the sauce mix and butter according to the directions. Pour over boiling water called for on the package. Be sure to use the correct amount - you're making two packages.




Bake according to package instructions. Ten minutes before the potatoes are done, remove from oven and sprinkle with Parmesan cheese. Return to oven and bake until potatoes are tender and top is golden brown. Serves 8
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Pillsbury Recipes

I found the following recipes on the internet and thought they sounded good let me know what you think.


#1-SPINACH AND SWISS CHEESE PUFF

1 tube of Pillsbury Crescent rolls
2 cups fresh chopped spinach
1 container of "laughing cow" light semi-soft Swiss cheese (contains 8 pieces)
garlic powder
basil
oregano
ground pepper

Mix Swiss Cheese in a bowl with chopped spinach, garlic, basil, oregano, and pepper. Unroll Crescent rolls. Place a 1/2 tablespoon of cheese mixture in the middle of each Crescent triangle. Fold dough over cheese mixture. Make sure mixture is firmly in middle of dough with no opening.

Place on baking sheet. Sprinkle garlic powder and basil over each piece and bake according to instructions for Crescent rolls.

Serves 8


#2-Link to GREAT recipe! fortmeyereditions.com/recipecrispies.htm



#3-CINAMMON ROLL BITES-The perfect size for little tykes, bake up a batch of warm, tender cinnamon bites!


INGREDIENTS
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing-(watch sizing and adjust)


DIRECTIONS
1. Heat oven to 375°F. Grease large cookie sheet. Using scissors or knife, cut each roll into 4 equal pieces; place separately on greased cookie sheet.
2. Bake at 375°F. for 9 to 11 minutes or until golden brown. Uncover icing cup; microwave for 10 seconds. Place half of the pieces in serving bowl; drizzle with half of the icing. Repeat with remaining pieces and icing.

# 4 CHOCOLATE CHIP-CINNAMON BREAKFAST RING-use the cinnamon rolls that are free this week but watch the size I believe the sale rolls are a smaller quantity.


INGREDIENTS
1/2 cup butter, softened
2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1/2 cup firmly packed brown sugar
1/4 cup miniature semisweet chocolate chips


DIRECTIONS
1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 1 minute or until melted when stirred.
2. Separate dough into 16 rolls. Cut each roll in half crosswise. Place half of roll pieces in buttered pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
3. Bake at 375°F. for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Invert onto serving platter. Cool 15 minutes.
4. Microwave icing on HIGH for 10 seconds to soften. Drizzle icing over ring. Cut into wedges to serve.


# 5-MONKEY BREAD-(not crescent)

4 pkgs. Pillsbury rolls (not buttermilk)
1/2 c. sugar
1/4 c. cinnamon
1/2 lb. butter
2 tbsp. cinnamon
1/4 c. sugar

Separate rolls and cut each into fourths. Combine 1/2 cup sugar and 1/4 cup cinnamon. Roll pieces in this mix. Melt butter and stir in 2 tablespoons cinnamon and 1/4 cup sugar.

Grease Bundt pan. Place half of biscuits in pan, then half of melted mixture, then remaining biscuits and remaining melted mixture. Bake 30 minutes at 350 degrees. Turn over pan and eat while warm. Pull apart with fingers.

#6CRAB FILLED CRESCENT-wait to make this until Meijer has their imitation Louis Kemp crab meat on sale for buy one get 2 free.They run this about once a month.

1 (6-oz.) can crabmeat, rinsed, well drained
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons sliced green onions
1/4 teaspoon garlic salt
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg yolk
1 tablespoon water
1 teaspoon sesame seed
1 (9-oz.) jar (about 1 cup) sweet-and-sour sauce


DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
2. Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
3. Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.
4. In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
5. Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.



#7-HAM AND SWISS DOUBLE PINWHEELS

1/4 lb cooked ham, cut into pieces (about 1/3 cup)
1 oz. cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons grated Parmesan cheese
1/2 cup shredded Swiss cheese (2 oz)
2 tablespoons sliced green onions (2 medium)


DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.
2. Unroll dough into 1 large rectangle; press into 13x8-inch rectangle, firmly pressing perforations to seal.
3. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions.
4. Starting with both short sides of rectangle, roll up both towards center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.
5. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

#8-PIZZA POCKETS

The pizza pockets were actually easy, you just take the crescent rolls, divide into 4 rectangles (two triangles each) and pinch the seams together. I rolled them a bit to make them the right size, then filled with about 3 T shredded mozzarella on the lower half of the rectangle. I broke up a 1/4 lb. burger patty and sauteed it until it was crumbly, added about 1/4 c of prepared spaghetti sauce and spooned about 1 1/2 tablespoons on top of the cheese. Then I wet the edges, folded the top of the rectangle over, pressed the edges closed and crimpled with a fork to seal. I did poke the top with a fork for steam holes. Bake for 15 minutes, then flash freeze hard. I made 8 of them with 2 tubes of rolls, a cup of cheese, a burger and a bit of sauce, cost was probably about $4 for all. AND....I know what's in them.

All Recipes

I am creating this new blog to host just recipes.I hope you will send me your recipes that are cheap and easy.I will be focusing in on recipes that use coupon items.This week Kroger is having a big sale including Pillsbury refrigerated items and I will be listing several recipes using crescent rolls.
Becky