Best oSUMMER 2013MEMBER-EXCLUSIVE COLLECTIONPAGE 1 PAGE 4GUILTY PLEASUREWinnerPREP TIME: 20 MINUTESTOTAL TIME: 2 HOUR 15 MINUTESMAKES: 12 SERVINGSSLOW COOKER TURTLEMONKEY BREAD23cup packed brown sugar12cup butter14cup granulated sugar1can (16.3 ozPillsburyGrands!Homestyle refrigeratedbuttermilk biscuits34cup pecan halves2tablespoons whippingcream13cup milk chocolate chips2bars (2.05 oz each) milkchocolate-covered nougatand caramel candy,cut into 1/2-inch piecesSEE DIRECTIONS ON NEXT PAGEBest oSUMMER 2013MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS1Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.In large resealable food-storage plastic bag, place granulated sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn of cooker.Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around edge of cooker; turn bread upside down onto heatproof serving plate.In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm.31245GUILTY PLEASUREWinnerMEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS2PREP TIME: 20 minutes TOTAL TIME: 2 hours 22 minutes MAKES: 8 servings1pouch Betty Crockerchocolate chip cookie mix13cup butter, softenedCHOCOLATE CHIP COOKIEICE CREAM PIE2tablespoons water12cup hot fudge topping1quart (4 cups) cookie dough ice cream, slightly softenedBlend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and oured 9-inch pie plate. Bake at 350F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to atten. Bake at 350F 6 to 8 minutes or until set.Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.123GUILTY PLEASURERunner UpMEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS3PREP TIME: 40 minutes TOTAL TIME: 4 hours 40 minutes MAKES: 12 servingsCAKE2 34cups Gold Medal all-purpose our2 12teaspoons baking powder1teaspoon salt1 12 cups granulated sugar34cup butter, softened3eggs1 14 cups milkGLAZE1cup powdered sugar13cup fresh lemon juiceFROSTING1 12 cups butter, softened4cups powdered sugar3tablespoons milk2tablespoons fresh lemon juice3cups fresh blueberries3teaspoons grated lemon peelIN BERRIESWinnerLEMON BUTTERCREAM CAKEWITH BLUEBERRIESSEE DIRECTIONS ON NEXT PAGEBest oSUMMER 2013MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS4Heat oven to 350F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly our.In medium bowl, mix our, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until ufy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add our mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Divide batter evenly between pans.Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until ufy.On serving plate, place 1 cake layer, rounded side up. Spread with 1/2 cup of the frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining cake layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes before serving. Cover; refrigerate any remaining cake.31245IN BERRIESWinnerMEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS51pouch Betty Crocker sugar cookie mix13cup butter, softened1egg3tablespoons Gold Medal all-purpose ourBERRIES AND CRME SANDWICH COOKIESHeat oven to 375F. In large bowl, stir cookie mix, softened butter, egg and our until soft dough forms.Gently fold in strawberries and blackberries. Drop by about 40 two-level-teaspoonful portions 2 inches apart on ungreased cookie sheet.Bake 8 to 10 minutes or until cookies are set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.Spread bottom of 1 cookie with frosting. Top with another cookie, bottom side down. Do not press together. Sprinkle with powdered sugar. Repeat to use up cookies.12434cup sliced fresh strawberries and blackberries1container Betty Crocker Rich & Creamy cream cheese frostingPowdered sugar, as desiredPREP TIME: 15 minutes TOTAL TIME: 1 hours 15 minutesMAKES: 20 servingsIN BERRIESRunner Up3MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS6Cook corn as directed on bag; cool 10 minutes.Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend avors.Serve with tortilla chips.PREP TIME: 20 minutes TOTAL TIME: 1 hour 20 minutesMAKES: 32 servings123BLACK BEAN ANDROASTED CORN SALSASALSAWinner1bag (11.8 oz) Green Giant Seasoned Steamers frozen honey roasted sweet corn1can (15 oz) black beans, drained, rinsed12cup chopped plum (Roma) tomato (1 small)1medium jalapeo chile, seeded, nely chopped (about 1 tablespoon)2tablespoons chopped fresh cilantro2tablespoons chopped red onion12teaspoon ground cumin12teaspoon salt2tablespoons olive oil1tablespoon lime juiceTortilla chips, if desiredBest oSUMMER 2013MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS7PREP TIME: 20 minutesTOTAL TIME: 20 minutesMAKES: 12 servingsSALSA1can (14.5 oz) Muir Glen organic re roasted or plain diced tomatoes, well drained14cup chopped onion2tablespoons chopped fresh cilantro14teaspoon coarse (kosher or sea) salt1clove garlic, nely chopped1small fresh jalapeo chile, seeded, nely choppedGUACAMOLE3ripe large avocados (about 1 1/2 lb) pitted, peeled2tablespoons fresh lime juice12teaspoon coarse (kosher or sea) salt12teaspoon red pepper sauce1clove garlic, nely choppedSALSARunner UpIn medium bowl, mix salsa ingredients.In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.123SALSA GUACAMOLEMEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS82whole chickens (about 4 lb each), washed, dried and giblets removed4teaspoons olive oil4to 6 tablespoons seasoned salt or dry rub of your choice2cans (12 oz each) beer4cloves garlic2oranges, each cut in half and 1 half cut into quartersHeat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and pressing can into cavity. Place 1 quarter of orange in top cavity of each chicken. Insert ovenproof meat thermometer in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.Balance chickens on beer cans; place on grill over indirect medium heat. Cover grill; cook about 1 hour 30 minutes or until thermometers read at least 165F and legs move easily when lifted or twisted.Place orange halves and remaining quarters, esh side down, directly on grill; cover and cook 3 to 5 minutes.Remove chickens and oranges from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens. Before serving, squeeze 2 of the orange halves over tops of chickens; serve others on the side. 12345PREP TIME: 15 minutes TOTAL TIME: 1 hour 55 minutesMAKES: 4 servingsBEYOND-THE- BASICS BBQWinnerORANGE GRILLED BEER-CAN CHICKENSBest oSUMMER 2013MEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS9Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.Meanwhile, in small bowl, mix melted butter, lime juice and 2 teaspoons taco seasoning mix; set aside. In custard cup, mix queso fresco and chives; set aside.Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.4ears fresh corn, husks removed1tablespoon butter, melted2teaspoons fresh lime juice2teaspoons Old El Paso taco seasoning mix (from 1-oz package)14cup crumbled queso fresco(1 oz)1tablespoon chopped fresh chivesMEXICAN CORN ON THE COB1234PREP TIME: 10 minutesTOTAL TIME: 20 minutesMAKES: 4 servingsBEYOND-THE- BASICS BBQRunner UpMEMBER-EXCLUSIVE COLLECTION | 2013 & / OF GENERAL MILLS10