Mango-Strawberry Sorbet Torte

 

Servings 6

Prep Time 15 min

Total Time 35 min

Ingredients

Cake

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

pint (2 cups) mango sorbet, softened

1

pint (2 cups) strawberry sorbet, softened

Frosting

1 1/2

cups whipping cream

1/2

cup powdered sugar

1

teaspoon grated lime peel

2

tablespoons lime juice

Garnish, if desired

Lime peel twists

Fresh strawberries

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
• 2Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
• 3Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
• 4In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Chocolate-Mint Thumbprints

Prep Time: 60minTotal Time: 2hr 15minServings: 36

Ingredients

1

cup butter, softened

1

cup powdered sugar

1 1/2

teaspoons peppermint extract

2

egg yolks

16

drops green food color

2 1/4

cups Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/4

teaspoon salt

3/4

cup dark chocolate chips

3

tablespoons whipping cream

3

tablespoons butter

18

thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally

Directions

• 1
  Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• 2
  In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
• 3
  Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
• 4
  Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 5
  In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.

• Source:  www.Bettycrocker.com

Burrito Grande

Servings 6

Prep Time 15 min

Total Time 35 min

Ingredients

1/2

lb bulk chorizo sausage or ground beef

1

can (15 oz) spicy chili beans, undrained

1

teaspoon ground cumin

4

(10-inch) flour tortillas

2 1/2

cups shredded taco-flavored cheese blend (10 oz)

1

cup Old El Paso® mild taco sauce

3/4

cup sour cream

Shredded lettuce, if desired

Directions

• 1Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• 2In 10-inch skillet, cook sausage over medium-high heat until well browned. Drain. Add chili beans and cumin; mix well.
• 3Place tortillas, overlapping, down one side of pan. Spoon sausage mixture down center of tortillas; sprinkle with 1 1/2 cups of the cheese. Roll tortillas over sausage mixture to create 1 large burrito, seam side down. Spoon taco sauce over burrito; sprinkle with remaining 1 cup cheese.
• 4Bake 15 to 20 minutes or until hot. To serve, cut burrito into slices. Serve with sour cream.

Expert Tips

Chorizo is a coarsely ground pork sausage seasoned with garlic and chili powder. Look for Spanish chorizo in links, and Mexican chorizo in links or in bulk.

The source: http://www.bettycrocker.com

Grilled Hamburger Steaks with Roasted Onions

Prep Time 15 minTotal Time 30 minServings 4

Ingredients

4

lean ground beef patties (4 to 6 ounces each)

2

tablespoons steak sauce

1

envelope (1 ounce) onion soup mix (from 2-ounce package)

2

large Bermuda or other sweet onions, cut in half, then thinly sliced and separated (6 cups)

2

tablespoons packed brown sugar

1

tablespoon balsamic vinegar

Directions

• 1Heat coals or gas grill for direct heat. Spray two 18x12-inch sheets of heavy-duty foil with cooking spray.
• 2Brush beef patties with steak sauce; sprinkle with half of the soup mix (dry). Place half of the onions on center of each foil piece. Sprinkle with remaining soup mix, the brown sugar and vinegar. Fold foil over onions so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 3Cover and grill packets and beef patties 4 to 6 inches from medium heat 10 to 15 minutes, turning patties and rotating packets 1/2 turn once or twice, until meat thermometer inserted in center of patties reads 160ºF. Place packets and patties on plates. Cut large X across top of each packet; fold back foil.

Expert Tips

If you can't find the ground beef patties at your market, you can make your own with 1 pound lean ground beef. Shape into 4 patties, each about 1/2 inch thick.

These patties and onions can be served in sandwich buns. Just add your favorite condiments such as additional steak sauce, mustard, pickles, tomatoes, shredded lettuce and cheese.

Source: Bettycrocker.com

4-Ingredient Pizza Bake

Ingredients

2

pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix

1

cup water

1

jar (14 oz) pizza sauce

1

package (8 oz) sliced pepperoni

2

cups shredded mozzarella cheese (8 oz)

Directions

• 1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
• 2Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
• 3Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

Expert Tips

To make half a recipe, divide ingredients in half; bake in sprayed 8-inch square glass baking dish for 22 to 25 minutes.

Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, chopped green bell pepper, onion or olives.

The source: http://www.bettycrocker.com

Double-Chocolate Peppermint Cheesecake

Ingredients

Crust

1 1/2

cups chocolate wafer cookie crumbs (about 32 cookies)

1/4

cup butter, melted

2

tablespoons sugar

Filling

4

packages (8 oz each) cream cheese, softened

1/4

cup sugar

1

can (14 oz) sweetened condensed milk (not evaporated)

1/3

cup whipping cream

2

tablespoons Gold Medal® all-purpose flour

2

teaspoons vanilla

3

eggs

Ganache

3/4

cup whipping cream

1 1/2

cups semisweet chocolate chips

1

bag (12 oz) soft peppermint sticks, coarsely crushed

Garnish

Store-bought peppermint bark

Directions

• 1Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• 2Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
• 3Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• 4Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.

Expert Tips

For easy cleanup, place waxed paper strips under edges of cheesecake on serving plate. When you pour the ganache, it will drip onto the waxed paper. Gently remove waxed paper strips after the 10-minute standing time.

Source: http://www.bettycrocker.com

Baked Alaska Neapolitan Pie

Prep Time 30 minTotal Time 3 hr 50 minServings 8

Ingredients

Pastry

1

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

Filling

1

pint (2 cups) strawberry ice cream

1

pint (2 cups) vanilla ice cream

1

pint (2 cups) chocolate ice cream

Meringue

3

egg whites

1/4

teaspoon cream of tartar

6

tablespoons sugar

1/2

teaspoon vanilla

Directions

• 1In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• 2Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• 3Heat oven to 475ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• 4Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
• 5Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

Expert Tips

Adding sugar gradually to the egg white foam helps stabilize the meringue.

Use Betty Crocker® pie crust mix instead of the scratch pastry in this recipe and save time.

Go ahead and play with your favorite ice cream flavors. Why not chocolate, chocolate-chip mint and vanilla for Baked Alaska Grasshopper Pie? Or chocolate, coffee and vanilla for Baked Alaska Cappuccino Pie?

Source: http://www.bettycrocker.com