Slow Cooker Beefy French Onion Soup

January27th

I love a good slow cooker recipe!

Fantastic French onion soup is made even heartier with beef stew meat.

7 small onions, cut in half and thinly sliced (about 7 cups)

1 tablespoon butter or margarine, melted

2 tablespoons sugar

2 dried bay leaves

1 1/2 pounds beef stew meat

3 cans (10 1/2 ounces each) condensed beef consommé

1/4 cup dry sherry or apple juice

1 cup apple juice

1/4 teaspoon dried thyme leaves

8 slices ( 1/2 inch thick) French bread, toasted

2 cups shredded Swiss cheese (8 ounces)

1. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
2. Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
3. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
4. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

source- Bettycrocker.com

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Candied Ginger Pumpkin Pancakes

October27th



Ingredients

2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger

Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

Directions

1. In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.

2. Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.

3. For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

- BettyCrocker.com

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Impossibly Easy French Apple Dessert Squares

September30th

Streusel
1 cup Original Bisquick® mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
3/4 cup chopped nuts

Fruit Mixture
6 cups sliced peeled tart apples (6 medium)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup Original Bisquick® mix
1 cup granulated sugar
1 cup milk
2 tablespoons butter or margarine, melted
4 eggs, beaten

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.

In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.

Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

Thanks, BettyCrocker.com!

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January Savings Event

January30th

Sign up or log in at BettyCrocker.com and you’ll be able to save over $26.00 on your favorite brands with printable grocery coupons!

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Betty Crocker Potato Buds, Recipe, Prize Pack Giveaway

October5th

This giveaway is not closed.

Whether you prefer your mashed potatoes topped with butter, sour cream or cheese, the Betty Crocker Potato Buds that you’ve come to know and love has a new and improved taste that is sure to please even your pickiest eaters.

Betty Crocker® Potato Buds® mashed potatoes are made with 100% real potatoes and are also gluten-free. And ready in just five minutes, they’re a perfect choice for busy weeknights and last minute dinner ideas!

Betty Crocker Potato Buds are also included in some pretty amazing recipes. Like, Potato-Crusted Salmon, a pan fried fresh salmon with a flavorful crispy potato coating. It tastes like it’s deep fried but cooks in only 1 tablespoon of oil. Also 100% Gluten Free.

1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
1 egg white, slightly beaten
2 tablespoons water
1/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon lemon-pepper seasoning
1 teaspoon olive or vegetable oil
1. Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
2. In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Click here to print your coupon for $0.55 off one package of Betty Crocker Potato Buds!

You can also win a Betty Crocker Prize Pack here on my blog!
To be entered simply leave a comment below saying how your family enjoys their mashed potatoes. I think our favorite is with garlic and chives. Yum!
One winner will be chosen and contacted by email on October 19, 2010.

For additional entries please leave a separate comment after doing any or all of the following:

Follow Five Dollar Shake on Twitter and tweet about this giveaway.
(you can do this every 12 hrs)
Follow Betty Crocker on Twitter.
Follow Five Dollar Shake on Facebook.
Like Betty Crocker on Facebook.
Use the Facebook “Share” button at the bottom of this blog post.
Subscribe to my blog in a reader or by email.

Betty Crocker provided me with the free product, information, and prize pack through MyBlogSpark.

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Cheesecake Pancakes

February23rd

cheesecakepancakesr47593fp

Looks like I’m adding cream cheese to my shopping list this week. I just can’t wait to try these. I’m planning on making them Saturday morning. I’ll be sure to come back here and share my thoughts. They sound heavenly!

Pancakes
1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.

2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

- Betty Crocker.com

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