Darlene Michaud

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 carton (32 oz) chicken broth (4 cups)
1 1/2 cups chopped onions
5 cups diced peeled russet potatoes (about 5 medium)
3 tablespoons cornstarch
2 cups shredded American cheese (8 oz)
optional: green onions for garnish
(see my tips below)

DIRECTIONS:

1:  Spray 3 1/2 to 4-quart slow cooker with cooking spray.

2:  Reserve 1/4 cup broth in small bowl, cover and refrigerate. Mix onions, potatoes and remaining broth in slow cooker.  Cover and cook on Low heat setting 8 hours.

3:  Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker and stir. Cover and heat to simmering and cook an additional 10 to 15 minutes or until thickened.

4:  Stir in cheese until well melted. Sprinkle servings of soup with green onions if desired.

Darlene’s Tips:  You can add a cup of any canned or frozen vegetables to this soup. You do not have to shred the american cheese. Just buy slices and rip them into pieces when adding to the soup. You can also try topping with bacon bits and/or croutons before serving. No croutons? Pieces of  toasted bread will work.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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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!

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS
1 refrigerated pie crust, softened as directed on box (see my tips below)
1 box (4-serving size) strawberry-flavored gelatin
1/4 cup sugar
1/2 cup boiling water
1 container (8 oz) frozen whipped topping, thawed
2 cups sliced fresh strawberries
optional: 8 fresh strawberry halves for garnish
(see my tips below)

DIRECTIONS:

1:  Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2:  Meanwhile, in medium bowl, mix gelatin, sugar and 1/2 cup boiling water until gelatin is dissolved. Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.

3:  Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell.  Arrange strawberry halves around outer edge of pie of desired.

4:  Refrigerate at least 2 hours or until serving time. Store in refrigerator.

Darlene’s Tips:  You can make this super easy by using a ready-made graham cracker crusts. You can even skip the crusts and just scoop this creamy gelatin mix into individual bowls.  Try this with different flavors of gelatin and various berries or fruit.  You could also skip the fruit and just make the creamy gelatin. You probably don’t even need that extra sugar. Gelatin is sweet enough.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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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!

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
16 maraschino cherries with stems
(see my tips below)

DIRECTIONS:

1:  Heat oven to 400°F. Spray cookie sheet with cooking spray.  Separate dough into 8 rolls. Cut each roll in half crosswise.

2:  Place 2 halves on cookie sheet with rounded edges touching to form butterfly shape. Slightly flatten each butterfly.  Bake 11 to 17 minutes or until golden brown.

3:  Remove stems from cherries. Make 2 small holes with a toothpick where antennae would be (see image) and insert 2 cherry stems into each roll.

4:  Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over rolls and decorate with cherries. Serve warm.

Darlene’s Tips:  If you don’t have cherries with stems, you can use red or black shoestring candy.  Instead of cherries, you could use m&m candies for more color. To make extra glaze, just add a few drops of milk or water to 1 cup of powdered sugar. Keeps adding a few drops at a time until you get the consistency you want. You can also tint the glaze with a drop of food coloring.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel

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!

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS

DIRECTIONS:

1:  Preheat oven to 400°F.  Spray a 6-muffin tin with cooking spray.

2:  In a medium bowl mix the Bisquick, sugar, milk, egg, and oil until combined. Fill muffin tins 2/3 of the way full. Bake for 13-15 minutes or until golden brown.

3:  Combine sugar and cinnamon in a small bowl. After muffins have cooled enough to handle, dip each muffin top in melted butter, then dip in the cinnamon sugar mixture.

Darlene’s Tips:  For more cinnamon flavor, you can add cinnamon to the muffin mix, as little or as much as you like.  You could also add some chopped nuts of your choice.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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