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!

Easy Butterfinger Cookie Bars Recipe
a General Mills Recipe

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INGREDIENTS:

1 pouch (17.5 oz) Betty Crocker chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 bars (1.9 oz each) Butterfinger candy, chopped (about 1 1/2 cups)
1/4 cup semisweet or milk chocolate chips
(see my tips below)

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DIRECTIONS:
1: Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
2: In large bowl, mix cookie mix, butter, egg and 3/4 cup of the chopped candy with spoon until soft dough forms. Press evenly in pan.
3: Bake 24 to 27 minutes or until top is golden brown. Sprinkle remaining chopped candy on top. Bake 2 minutes. Cool 15 minutes.
4: In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Transfer to small resealable food-storage plastic bag. Cut small hole in 1 corner of bag. Drizzle melted chips on top of bars.
5: Cool completely, about 2 hours 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Darlene’s Tips:  You can use any flavor of morsels to drizzle on the top or you could skip that step. Experiment with this recipe by using other candy bars and not just Butterfinger. You can use any flavor of cookit mix too.

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!

Classic Cowboy Cornbread Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:

1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup crumbled cooked bacon
1 egg
(see my tips below)

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DIRECTIONS:
1: Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. Optional: You can use an 8-inch square pan; do not preheat the pan (but do preheat the oven).
2: In medium bowl, mix all ingredients. Pour into skillet or pan.
3: Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool.

Darlene’s Tips:  Serve with chili or baked beans or as a side to any dish (no rules!). You could make this in muffin tins if you prefer and grab on the go for a quick and easy breakfast. Instead of cooked bacon, you could use deli ham or salami cut into small pieces or you could skip the meat.

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!

Nutella Poke Cake Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:

Cake
1 box Betty Crocker Super Moist white cake mix
Water, vegetable oil and whole eggs called for on cake mix box

Filling
1 1/4 cups Nutella hazelnut spread (or any brand)

Topping
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 tablespoons Nutella hazelnut spread
optional: hazelnuts
(see my tips below)

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DIRECTIONS:
1: Bake cake as directed on box using 13×9-inch cake pan. When cake is done, remove from oven and cool 5 minutes. Leave in pan.
2: With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
3: In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. Save some for top of cake.
4: Rap baking pan on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
5: When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Drizzle with remaining melted hazelnut chocolate spread. Sprinkle chopped hazelnuts on top if desired. Store loosely covered in refrigerator.

Darlene’s Tips:  Skip the whipping cream and powdered sugar if you want and just top with whipped topping if you prefer. You could also melt the hazelnut spread in the microwave by heating for about 10 to 15 seconds then a few seconds at a time until melted.

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

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