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Posted by Darlene on June 12, 2018 at 4:05 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on June 12, 2018 at 12:06 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
When shopping on ebay, always read the descriptions. Some items ship from overseas and can take a bit to arrive. Usually the description will state how long it might take. Also, overseas sizes usually run on the small size so it’s good to order larger by a size or two. Check the shipping charges too. They are not all free shipping.
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Posted by Darlene on June 12, 2018 at 10:58 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!
Super Easy Slow Cooker Taco Ground Beef Recipe
a General Mills Recipe
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INGREDIENTS:
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3 lb lean ground beef (at least 85%)
1 bag (12 oz) frozen chopped onions, thawed
1 can (16 oz) refried beans
1 jar (16 oz) Thick ‘n Chunky salsa (mild, med or hot)
1 package (1 oz) taco seasoning mix
(see my tips below)
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DIRECTIONS:
1: Spray 5-quart slow cooker with cooking spray. Break up beef; place on bottom and up sides of slow cooker.
2: In large bowl, mix onions, beans, salsa and taco seasoning mix; place in center of slow cooker over beef. Cover; cook on Low heat setting 8 hours.
3: Drain beef mixture through strainer set over large bowl. Press with spatula or wooden spoon to break up any large chunks of beef.
Darlene’s Tips: Use to fill tacos or you can pour over cooked pasta or rice. You could also serve as is for Mexican chili (don’t drain!) and top with sour cream. You can add more beans if you like or omit beans if you don’t want those. And of course you can use any ground meat like chicken, turkey or pork! You can portion this and freeze in containers for later use.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida) 
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Posted by Darlene on June 12, 2018 at 10:42 am
Posted by Darlene on June 11, 2018 at 12:32 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
See ALL my Patreon titles here!!!
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Posted by Darlene on June 11, 2018 at 10:39 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!
Strawberry Shortcake Poke Cake Recipe
a General Mills Recipe
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INGREDIENTS:
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1 box Betty Crocker Super Moist white cake mix
1 1/4 cups half-and-half
1 tablespoon vegetable oil
4 eggs
1/2 cup strawberry syrup (look in coffee aisle or near ice cream toppings)
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour (or just grease and flour the pan).
2: In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3: Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
4: Spread whipped topping over cake. In medium bowl, gently mix strawberries and jam. Top each serving with strawberry mixture. Store covered cake and strawberry mixture separately in refrigerator.
Darlene’s Tips: The half and half that this recipe calls for probably gives the cake a creamier taste, but you could do this the easy (and cheaper) way by just baking a white or yellow cake according to the directions on the box then poke and add the syrup. Instead of syrup, can thin strawberry jam with some water and use that to fill the holes in the cake then just top with whipped topping. Let the recipe inspire you to do your own thing!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on June 11, 2018 at 9:54 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on June 10, 2018 at 3:07 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
See ALL my Patreon titles here!!!
Becoming my patron gets you instant access to more
than 100 exclusive videos! Can you say binge watch?
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Posted by Darlene on June 10, 2018 at 1:51 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
See ALL my Patreon titles here!!!
Becoming my patron gets you instant access to more
than 100 exclusive videos! Can you say binge watch?
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Posted by Darlene on June 10, 2018 at 9:59 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!
Easy Peanut Butter and Jelly Monkey Bread Recipe
a General Mills Recipe
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS:
check for ingredient coupons here
Monkey Bread
2 cans (16.3 oz) Pillsbury Grands!™ refrigerated biscuits
1/2 cup granulated sugar
1/2 cup grape jelly
3/4 cup (1 1/2 sticks) unsalted butter, melted
Glaze
1/2 cup powdered sugar
1 tablespoon peanut butter
1 tablespoon milk
optional: 1/4 cup Reese’s Puffs cereal, crushed (for topping)
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350ºF. Grease a large bundt pan.
2: Divide biscuits and cut each biscuit into quarters. In a large bowl, toss biscuits with sugar until well coated.
3: Place a layer of biscuits in bottom of prepared bundt pan. Top with a few teaspoonfuls of grape jelly. Top with another few pieces of biscuits, then top with remaining jelly (in teaspoonfuls). Top with remaining biscuits.
4: Pour melted butter evenly over biscuits in bundt pan. Bake 30 minutes until center of bread is no longer doughy. Transfer to a cooling rack to cool 10 minutes, then carefully invert bread onto a serving plate. Let cool completely.
5: To make the glaze, combine powdered sugar, peanut butter and milk in a small bowl. Drizzle over cooled monkey bread. Top with crushed cereal if desired.
Darlene’s Tips: You could do this with any flavor of jam or jelly. You could also toss some peanut butter flavored morsels onto the bread as you make the layers and some chopped peanuts too if you like. You could use chopped peanuts as a sprinkle topping instead of the crushed cereal.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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