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Posted by Darlene on March 8, 2021 at 10:21 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
About 12 ounces cooked chicken, shredded, chopped or cut
1 package (1 oz) taco seasoning mix
1 can (15 oz) diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (15 oz) pinto beans, undrained
1 can (15 oz) black beans, undrained
1 can (15 oz) whole kernel sweet corn, undrained
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DIRECTIONS:
1: Dump all ingredients into a pot, heat and serve.
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Darlene’s Tips: Garnish with your favorite taco toppings like sour cream, chopped green onions, shredded cheese, jalapeños or some crushed nacho or tortilla chips. A side of Quick Chicken Cheese Quesadillas would be awesome too (you can skip the chicken and just make cheese quesadillas). Use a deli rotisserie chicken to make this quick and easy. You can use any cooked meat including ground meat or even cut up deli meat… or no meat at all. This soup could be drained and served as a side dish, hot or cold!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on March 5, 2021 at 8:56 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 pkg (22 oz) frozen cooked meatballs of your choice, thawed
1 can Pillsbury Grands Biscuits (8 biscuits)
1 (14-oz.) jar tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella cheese
(see my tips below)
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DIRECTIONS:
1: Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray.
2: Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in large bowl with thawed meatballs. Add pasta sauce and toss to coat. Spoon and spread mixture in sprayed baking dish.
3: Bake at 375°F for 30 to 40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy.
4: Sprinkle with cheese and bake an additional 2 to 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Darlene’s Tips: If your meatballs are frozen and you’re in a hurry, place them in a glass bowl and pop them in the microwave on medium for about 3 to 5 minutes to thaw them quickly. Serve this with a side of cooked pasta or mac & cheese or a loaded baked potato! Side salad would be good too!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida) 
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Posted by Darlene on March 4, 2021 at 8:35 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
5 lbs of apples (variety of your choice)
1 cup packed light brown sugar
2 tsp ground cinnamon
DIRECTIONS:
1: Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.
2: Add apples and remaining ingredients to a 5- or 6-quart slow cooker and toss to mix.
3: Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.
4: When apples are completely soft, puree the apples with an immersion blender or carefully transfer the hot mixture in batches to an upright blender or food processor. Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.
5: Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.
6: Refrigerate apple butter in an airtight container for up to 2 weeks.
Darlene’s Tips: You do not have to puree the apples. You can leave some chucks if you prefer. You can use apple pie spice instead of cinnamon. Serve warm over ice cream!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on March 3, 2021 at 2:54 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
1 box strawberry cake mix
1 box instant vanilla pudding
1/2 cup vegetable oil
2 eggs
1 banana, chopped
1/2 cup chocolate chips
DIRECTIONS:
1: Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
2: Drop dough onto ungreased cookie sheets by rounded tablespoonfuls about 2 inches apart.
3: Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly then remove from cookie sheets to cooling rack. Cool 20 minutes.
4: In small microwaveable bowl, microwave chocolate chips on high for 30-seconds then in 10 second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.
Darlene’s Tips: Instead of melting the chocolate, you could decorate with chocolate frosting. You can also use this recipe with any cake mix flavor and any pudding flavor. Instead of banana, try some pieces of canned or thawed frozen fruit.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on March 2, 2021 at 8:40 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 box spice cake mix
1 can (20 oz) apple pie filling
3 eggs
(see tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Grease or spray bottom only of 13×9-inch pan.
2: In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread batter in pan.
3: Bake 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Store loosely covered.
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Darlene’s Tips: Check your Dollar Tree for Apple Pie filling. If you can’t find spice cake, you can use a carrot cake mix or maybe this gingerbread cake mix. If you can’t find any of those, just use yellow cake mix and add some spices like cinnamon, ginger, clove or make it easy by using apple pie spice.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on March 1, 2021 at 8:41 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1/2 cup Nutella hazelnut spread
1/3 cup dark chocolate chips
1/2 cup heavy whipping cream
(see tips below)
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DIRECTIONS:
1: In medium microwavable bowl, microwave Nutella, chocolate chips and whipping cream uncovered on high 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until smooth.
2: Pour hazelnut mixture over completely cooled baked goods and spread over top.
3: Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator
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Darlene’s Tips: You can try this nutella ganache on a pan of brownies or cake. You could even use on top of cupcakes or muffins. Don’t fee like baking? Use the ganache on store bought sweets… like cookies, snack cakes (how about ganache covered twinkies?) or store bought donuts. Turn any store bought sweet into an almost homemade dessert! Add chopped nuts or sprinkles, if desired, immediately after speading on the ganache. Pop in the freezer for a quicker setting time. Use semi-sweet or milk chocolate chips if you want. You could actually use any flavor of morsels like butterscotch, white, pumpkin spice … whatever!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on February 26, 2021 at 9:06 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
20 chicken wings (thaw first if frozen)
1/3 cup honey
2 tablespoons mustard
3 tablespoons soy sauce
(see my tips below)
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DIRECTIONS:
1: Heat oven to 375°F.
2: Arrange chicken wings in single layer in ungreased 12 x 8-inch glass baking dish.
3: Combine honey, mustard and soy sauce in a 1-cup microwave-safe measuring cup and mix well. Microwave on high for 30 seconds. Stir until well blended. Reserve a bit for final basting after chicken is cooked.
4: Drizzle remaining honey mixture over chicken, brushing as necessary to coat chicken.
5: Bake 50 to 60 minutes, turning chicken once halfway through baking time. Chicken is done when it’s tender and no longer pink next to bone.
6: Baste with reserved honey mix and serve.
Darlene’s Tips: You could swap out the soy sauce for worcestershire sauce for a different flavor or you could totally skip that ingredient. For spicy wings, add some hot sauce to the honey mix. You could also use spicy mustard.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on February 25, 2021 at 8:19 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS:
3 cups white baking chips
1 can (14.5 oz) sweetened condensed milk (not evaporated)
1/2 cup peanut butter (not natural)
(see my tips below)
DIRECTIONS:
1: Line 8-inch square pan with foil and spray with cooking spray.
2: Place the ingredients in a large microwavable bowl. Microwave uncovered on High in 1-minute increments, stirring well between each, until melted and smooth. This may take several minutes.
3: Spread immediately in pan. Let stand at least 2 hours to set before cutting or refrigerate to speed up setting process.
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Darlene’s Tips: You could experiment and try this with peanut butter morsels. You could also add some chocolate morsels on top after pouring into the pan (push then down a bit). Use chunky peanut butter if you want some crunch or add chopped peanuts or nuts of your choice. And try this… refrigerate cut pieces of fudge and dip the tops into melted chocolate (or melted morsels of your choice). You can keep this fudge refrigerated if it gets too soft. You can also freeze it.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on February 24, 2021 at 8:24 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 box Betty Crocker Super Moist lemon or yellow cake mix
plus ater, vegetable oil and eggs called for on cake mix box
6 oz frozen lemonade concentrate, thawed (use ½ of 12 oz can)
3/4 cup powdered sugar
frosting of your choice or whipped topping
(see my tips below)
DIRECTIONS:
1: Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.
2: Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
3: Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4: Frost as desired or serve topped with whipped topping.
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Darlene’s Tips: If traveling with the cake, you can bring a tub of whipped topping and just add a dollop to individual servings. You can also sprinkle with yellow decorator sugar or any yellow sprinkles. Serve with lemon sherbet and ice cold lemonade!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on February 23, 2021 at 9:55 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 box lemon cake mix
plus ingredients on box needed for the cake
1 can lemon pie filling
Frosting of your choice
DIRECTIONS:
1: Heat oven to 350°F. Grease and flour 13×9-inch pan or spray with nonstick cooking spray. Prepare cake mix as directed on package. Spread batter in pan.
2: Drop pie filling by heaping teaspoonfuls evenly onto batter. Do not swirl it in. Just leave the heaps on top. They will sink in while baking and create pockets of lemon.
3: Bake at 350°F. for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled. Frost as desired. Store leftovers in the refrigerator.
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Darlene’s Tips: Instead of frosting, you could serve with whipped topping. Try this with other flavor cakes and other pie fillings like apple or cherry. This is a nice dessert to bring to a summer potluck!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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