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Posted by Darlene on January 14, 2021 at 8:53 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:
2 lb boneless skinless chicken thighs
1 medium red bell pepper, chopped (about 1 cup)
1 jar (24 oz) marinara pasta sauce
DIRECTIONS:
1: Spray 4-quart slow cooker with cooking spray.
2: Place chicken in slow cooker.
3: Top chicken with bell pepper and pasta sauce.
4: Cover and cook on Low heat setting 4 to 5 hours.
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Darlene’s Tips: You could also add other ingredients like chopped onion, mushrooms, black olives or whatever you like. Serve over pasta or rice or with a baked potato. Cut the chicken up and serve hot in a sub roll and top with cheese of your choice for a delish sub sandwich.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 13, 2021 at 9:49 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 lb sausage links, cut into 1-inch slices
1 1/2 cups sliced onions
2 medium red, yellow or green bell peppers, cut into strips (about 2 cups)
1/2 teaspoon Italian seasoning
1 can (14.5 oz-ish) crushed or diced tomatoes, undrained
DIRECTIONS:
1: Cook sausage in a 12-inch skillet 8 to 10 minutes or until no longer pink and completely cooked (use non-stick cooking spray or butter if needed). Transfer to plate. Leave any dripping in the skillet.
2: Reduce heat to medium and add onions, peppers and seasoning to the skillet. Cook 8 to 10 minutes, stirring occasionally, until tender.
3: Stir in tomatoes and sausage and heat to simmering, stirring occasionally, until completely heated through.
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Darlene’s Tips: Use any sausage you like. Even ground sausage will work. Top with parmesan cheese if desired. You can also add garlic or any other ingredients you want. You can also add extra crushed tomatoes or diced tomatoes and serve over pasta or rice.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 12, 2021 at 8:45 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 yellow cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) vanilla instant pudding
2 cups milk
1 container of chocolate frosting
DIRECTIONS:
1: Heat oven to 350°F. Spray bottom of 15 x 10 x 1-inch sheet pan with cooking spray.
2: Make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
3: Poke holes with the handle of a wooden spoon (or whatever you have) almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4: In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake, spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.
5: In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds or until slightly warmed and thinner consistency. Quickly spread evenly on top of cake up to edges and refrigerate until set, about 1 hour. Cut as desired and serve. Store leftovers covered in refrigerator.
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Darlene’s Tips: If you don’t have a sheet cake pan, just bake your cake in whatever cake pan you normally use and bake as directed on the box. Then poke that cake. You can even make cupcakes and poke those.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 11, 2021 at 9:34 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 Cinnamon Streusel Muffin and Quick Bread Mix
2/3 cups milk
1/4 cup butter, melted
2 eggs
1 can (21 ounce) cherry pie filling
DIRECTIONS:
1: Preheat oven to 425°F. In a large bowl, whisk together the muffin mix (setting the streusel packet aside for later), milk, melted butter and eggs until smooth.
2: Spoon batter into 12 muffin tins lined with cupcake wrappers, about half to 2/3 full.
3: Scoop 2 tablespoons of cherry pie filling on top of the batter. For best results, scrape some of the sauce off the cherries.
4: Sprinkle streusel topping over each cupcake.
5: Bake in preheated oven for 15-20 minutes, or just until the edges of the cupcakes are golden brown and the centers are set. Cool before removing from muffin tins and serving.
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Darlene’s Tips: You can use any muffin mix that you want and skip the streusel topping. You can also use various pie filling like apple, blueberry (would be awesome on top of blueberry muffins) or try some pieces of canned fruit like peaches or pineapple. My Dollar Tree has cans of cherry pie filling for just a buck. Check your dollar store!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 8, 2021 at 8:51 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 (16 to 20 oz) brownie mix
3 eggs
1/4 cup vegetable oil
DIRECTIONS:
1: Heat waffle maker. Stir brownie mix, eggs and oil in large bowl with whisk or fork just until smooth.
2: Pour about 1/2 cup to 3/4 cup of batter onto center of hot waffle maker (spray waffle iron with non-stick cooking spray or brush with oil for each waffle if your iron does not have a nonstick coating).
3: Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
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Darlene’s Tips: You can top with chocolate syrup, whipped topping, strawberries, marshmallow fluff, peanut butter, candy morsels… whatever you like!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 7, 2021 at 8:44 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 package Betty Crocker wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
DIRECTIONS:
1: Drain blueberries. Rinse blueberries and set aside.
2: Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
3: Pour about 1/4 cup batter onto hot griddle for each pancake (spray griddle if necessary). Cook about 1 1/2 minutes or until golden. Turn and cook 1 minute until golden.
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Darlene’s Tips: If you want thicker pancakes, decrease the water to 1½ cups. If you want richer pancakes, use whole milk instead of water. Make and freeze pancakes and heat in your toaster. Keep them separated by freezing in individual baggies then storing all the baggies in one larger bag or container.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 6, 2021 at 10:11 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:
2 1/2 cups vanilla baking chips
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons lime juice
1/2 cup graham cracker crumbs
DIRECTIONS:
1: Line 8-inch square baking dish with waxed paper or cooking parchment paper.
2: In medium microwavable bowl, combine the baking chips and the sweetened condensed milk. Microwave on High for 30-second and stir. Then microwave for additional 10 second increments, stirring after each, until melted and smooth.
3: Add 3 tablespoons lime juice and stir until well combined. Pour mixture into dish. Refrigerate about 4 hours.
4: Cut fudge into squares and toss them into 1/2 cup graham cracker crumbs to coat. Press into graham mix a bit for the crumbs to stick.
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Darlene’s Tips: You can totally skip the graham crumbs if you want. That’s just to make it more like pie. Or, you could try adding some of the graham crumbs directly to the melted mix. You can also swap the lime juice for lemon juice if you prefer. You might even try skipping the juice and using coconut extract or any flavor extract. I’m sure this is a soft fudge. You can freeze it and even eat frozen if you prefer a more firm fudge.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 5, 2021 at 9:09 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 cake mix (any flavor)
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened (not margarine)
1 egg
optional: glaze (see tips below)
DIRECTIONS:
1: Heat oven to 350°F. In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended. Beat in egg until smooth.
2: On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
3: Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes then remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Frost or glaze if desired.
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Darlene’s Tips: You can add up to 1/2 cup of other ingredients to the cookie mix like chopped nuts, raisins, m&m candies, whatever! For a super easy glaze, add a few drops of milk or water to 1 cup powdered sugar and stir. Keep adding a few drops of liquid at a time until you get the consistency you want. You can also add a few drops of extract.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 4, 2021 at 9:33 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 refrigerated pie crusts
2 cups frozen mixed vegetables
1 can (18.6 oz) chicken pot pie style soup
2 tablespoons all-purpose flour
DIRECTIONS:
1: Heat oven to 425°F. Soften pie crusts as directed on box. Thaw the mixed vegetables and drain if there is any liquid.
2: Line a 9-inch pie plate with bottom crust.
3: In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust and seal edge and flute. Cut slits in several places in top crust.
3: Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
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Darlene’s Tips: You can toss in some leftover cooked chicken if you want. Try this with other flavors of soup too. Any chunky type soup should work.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on January 1, 2021 at 10:02 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 can chocolate frosting
1 can coconut pecan frosting
1 cup chocolate chips (6 oz)
1 cup vanilla chips (6 oz)
2 cups chopped pecans (split)
2 cups sweetened shredded coconut (split)
additional 1/4 cup each of the pecans and coconut for topping
DIRECTIONS:
1: Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with no-stick cooking spray.
2: In medium microwavable bowl, microwave chocolate chips on High 1 minute, stirring after 30 seconds, then in 15 second intervals, stirring after each, until melted.
3: Add the chocolate frosting, 1 cup of nuts and 1 cup of coconut to the melted chocolate mixture and stir until mixed. Immediately spread in pan.
4: In medium microwavable bowl, microwave vanilla chips on High 1 minute, stirring after 30 seconds, then in 15 second intervals, stirring after each, until melted.
5: Add the pecan frosting, 1 cup of nuts and 1 cup of coconut to the melted vanilla mixture and stir until mixed. Immediately spread in pan over the chocolate mixture.
6: Sprinkle 1/4 cup of nuts and 1/4 cup of coconut over the fudge.
7: Refrigerate 1 1/2 hours or until firm. Remove foil and cut into squares. Store covered in refrigerator. You can also freeze and serve frozen for a firmer fudge.
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Darlene’s Tips: If you would like just black and white layered fudge with no nuts or coconut, simply melt chocolate morsels to mix with chocolate frosting and white morsels to mix with vanilla frosting then layer.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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