Crocker - Betty Crocker 20 best bridal shower recipes

Houghton Mifflin Harcourt

Boston New York 2013

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

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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 978-0-544-20125-5

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: 15 Minutes Start to Finish: 40 Minutes Makes 48 appetizers

• 3 cups thinly sliced unpeeled zucchini (about 4 small)
• 1 cup Original Bisquick mix
• 1 medium onion, finely chopped ( cup)
• cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• teaspoon salt
• teaspoon seasoned salt
• teaspoon dried marjoram or oregano leaves
• teaspoon pepper
• 1 clove garlic, finely chopped
• cup vegetable oil
• 4 eggs, slightly beaten
• Chopped fresh parsley, if desired

Heat oven to 350F. Grease bottom and sides of 13 x 9-inch pan. In large bowl, stir all ingredients except parsley until well mixed. Spread in pan.

Bake 25 minutes or until golden brown. Cut into 6 rows by 4 rows, then cut squares diagonally in half into triangles. Sprinkle with chopped fresh parsley. Serve warm.

1 Appetizer: Calories 40; Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 100mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 1g

Tip Slightly beaten eggs are stirred until the yolks are broken and begin to blend with the whites. Beating the eggs before adding them to the other ingredients makes mixing the entire dish easier.

Prep Time: 35 Minutes Start to Finish: 1 Hour 10 Minutes Makes 48 appetizers

• 3 cups Original Bisquick mix
• 1 cups shredded mozzarella cheese (6 oz)
• cup water
• 2 tablespoons vegetable oil
• 1 cups mayonnaise
• 1 cups grated Parmesan cheese
• 1 jar (7 oz) roasted red bell peppers, drained, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 2 cans (14 oz each) artichoke hearts, drained, chopped

Heat oven to 375F. Spray 15 x 10 x 1-inch pan with cooking spray.

In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.

Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.

Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Spread mixture evenly over partially baked crust.

Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.

Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

1 Appetizer: Calories 120; Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 240mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 3g Carbohydrate Choices:

Tip This recipe is all inclusiveno dippers needed. The dip is baked right into the crust!

Prep Time: 20 Minutes Start to Finish: 20 Minutes Makes 24 roll-ups

• 6 oz fresh snow pea pods (24 to 30 pea pods)
• cup salmon cream cheese spread (from 8-oz container)
• 1 to 2 teaspoons chopped fresh dill weed
• 24 pieces ( x inch) red bell pepper, cucumber, carrot or red onion

In 1- to 2-quart saucepan, heat 3 cups water to boiling; add pea pods. Cook uncovered 1 to 2 minutes or until bright green; drain. Immediately rinse with cold water; drain. Dry with paper towels.

Spread cream cheese over each pea pod; sprinkle with dill weed. Place 1 piece of bell pepper on center of each pea pod; bring ends of pea pod over filling, overlapping in center. Secure with toothpick.

1 Roll-Up: Calories 15; Total Fat 1g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 0g Carbohydrate Choices: 0

Tip If you use carrots, cook them with the pea pods to brighten the color and soften them slightly.