Tag Archives: Betty Crocker

Happy Hour Meets Dessert Hour

6 Jun

Can anyone tell me what is better than sweets? I could spend every Sunday making peanut-butter pie, Texas sheet cake and cheesecake bars, using my beautiful Kitchen Aid mixer until the motor blows. I could wear my custom-made apron and say things like “It’s a good thing,” with a Martha Stewart-like tone. I know PoppaNut wouldn’t mind one bit sampling all the delicious things I would bake up!

But now baking just got so much better. The secret ingredient: LIQUOR! That’s right … Cheesecake bars, please meet Bailey’s Irish Creme. You guys are going to get along just fine. And in honor of such a partnership, I have added a list of liquor-loving desserts that you just have to try. In fact, I’m thinking about whipping up one this week. Which one should I make?

Strawberry Daiquiri Cake

1 package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
1 tablespoon grated lime peel
1 to 2 teaspoons rum extract
Lime Frosting
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
2 teaspoons grated lime peel
8 fresh whole strawberries
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 tablespoon lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. Stir 2 teaspoons lime peel into frosting. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves.
Makes 15 servings
Pina Colada Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
3/4 cup shredded coconut
  1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  2. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
Makes 24 cupcakes

You can find more at BettyCrocker.com. And that’s life in a nutshell, giving happy hour a whole new meaning is just priceless!


Dreaming of a New Dinner

9 May

Monday is always a tough day. Work and errands fill the day, leaving little time to think about what to make for dinner. PoppaNut and I often have the same thing: plain chicken breast and steamed veggies with rice.

I can’t say I don’t like it; I do like it. It’s light and tasty, especially with a little cheese on the veggies. But I’m ready to challenge my cooking skills a bit more. I have decided to make a homemade meal on Saturday night, something that will warm PoppaNut’s tummy and leave his lips smacking for more.

Plus, it makes it easier to eat chicken and veggies during the week when I know something good is coming. I’m scouring websites looking for just the right dish.

I found a few really good options on BettyCrocker.com. Who knew Betty did more than baked goods? Seems like Betty is a busy woman, because her site has it all: party menus, videos, cooking tips and TONS of recipes.

This recipe for Garlic Shrimp Pasta looks delicious.

Here is the recipe:

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter
In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Makes 6 servings
We also got a slow cooker for our wedding, and it has been sitting in the cupboard for awhile. I pull it out every now and then when I’m making homemade sloppy joes (I’ll share the recipe another time). But, I think it might be time to dust it off for this delicious recipe. What do you think?
Slow Cooker Layered Enchilada Dinner
1 lb lean (at least 80%) ground beef (I think I would use shredded chicken instead)
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Chopped fresh cilantro
In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.

Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Makes 6 servings
And that’s life in a nutshell … finding the perfect dinner to make the one you love. I’ll let you know when I end up making!
%d bloggers like this: