Crocker - Betty Crocker 20 best baby shower recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20091-3

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 35 Minutes Start to Finish: 35 Minutes Makes 24 appetizers

• 24 slices ( oz each) Cheddar cheese
• 6 slices (1 oz each) oval-shaped deli cooked ham
• cup garlic-and-herbs spreadable cheese (from 6.5-oz container)
• 24 slices cocktail rye bread (from 1-lb package)
• 24 long, thin fresh chives
• Fresh dill weed

With 2-inch scalloped round cookie cutter, cut 24 rounds from cheese slices. With 1-inch round cutter, cut 24 rounds from ham slices (4 rounds can be cut from each ham slice).

Spoon about teaspoon spreadable cheese on center of each bread slice. Place 1 cheese slice on spreadable cheese on each bread slice; press down gently. Place 1 ham slice on each cheese slice.

With 1-inch round cutter, cut small half-circle from top edge through ham, cheese and bread to form neck of bib (see photo). Repeat to make remaining bibs.

To make tie for each bib, cut each chive in half. Tie 2 chive halves together with knot in center to make X shape. Tuck remaining 2 chive ends under cheese slice on either side of cutout. Pipe spreadable cheese to form small design on bibs; garnish with dill weed.

1 Appetizer: Calories 90; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 4g (Dietary Fiber 0g); Protein 5g Exchanges: Starch, High-Fat Meat Carbohydrate Choices: 0

Tip For a meatless variation, use a variety of colored cheeses and vegetables such as zucchini slices, leaf lettuce and tomato slices.

Prep Time: 15 Minutes Start to Finish: 15 Minutes Makes 16 appetizers

• 2 pita (pocket) breads (6 inch)
• cup roasted red pepper hummus (from 7-oz container)
• English (seedless) cucumber (about 4 inches)
• teaspoon smoked Spanish paprika
• 16 sprigs fresh dill weed

Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.

Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each wedge.

Sprinkle with paprika. Garnish with dill weed.

1 Appetizer: Calories 40; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 1g Exchanges: Starch Carbohydrate Choices:

Tip Smoked Spanish paprika has a smoky, spicy flavor, but you can use regular paprika instead.

Prep Time: 30 Minutes Start to Finish: 40 Minutes Makes 32 appetizers

• 1 box refrigerated pie crusts, softened as directed on box
• 1 container (5 oz) goat cheese
• cup roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into -inch pieces
• 2 teaspoons finely chopped fresh oregano leaves
• 2 teaspoons extra-virgin olive oil
• to teaspoon garlic powder
• Small fresh oregano leaves

Heat oven to 400F. Line 2 large cookie sheets with cooking parchment paper. On floured work surface, unroll pie crust. Using 1-inch round cookie or canap cutter, cut out 32 rounds; place about inch apart on cookie sheets.

Spread about 1 teaspoon goat cheese on each dough round. Bake 10 to 12 minutes or until edges are light golden brown.

Meanwhile, in medium bowl, stir together roasted peppers, finely chopped oregano, oil and garlic powder until well blended.

Immediately top each baked cheese-topped round with 1 teaspoon red pepper mixture; place on serving platter. Garnish each with oregano leaf. Serve warm or at room temperature.

1 Appetizer: Calories 40; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Fat Carbohydrate Choices: 0

Tip Look for cooking parchment paper with the other paper products at the supermarket. Its great for making cookies and other itemsclean up is extra easy!