INGREDIENTS: 1 box Betty Crocker® fudge brownie mix, Water, vegetable oil and eggs called for on brownie mix box, 2 containers (6 oz each) Yoplait Original 99% Fat Free French vanilla yogurt, 1 container (12 oz) frozen whipped topping, thawed, 1 box (4-serving size) chocolate instant pudding and pie filling mix, 1 cup milk, 1 box (6 oz) Nature Valley® dark chocolate granola thins
Heat oven to 350°F. Line 13x9-inch pan with foil, and spray with cooking spray; Make brownie batter as directed on box. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour; In medium bowl, mix yogurt and half of the whipped topping (about 2 1/2 cups); blend well. In another medium bowl, beat pudding mix and milk with whisk until thick and smooth. Stir in remaining half of the whipped topping; Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Spread half of the yogurt mixture over brownies in bowl; Coarsely crush 9 of the granola thins; set aside 1/3 cup. Sprinkle remaining granola crumbs over yogurt layer in bowl. Top with all of the pudding mixture. Place remaining brownie squares over pudding. Top with remaining yogurt mixture. Sprinkle remaining 1/3 cup granola crumbs over top. Garnish with 1 remaining granola thin; Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix, 1 cup butter or margarine, softened, 1 egg, 1 package (12 oz) semisweet chocolate chips (2 cups),2 1/2 cups peanut butter, 6 cups Rice Chex® cereal, 1/2 to 1 cup powdered sugar
Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes; In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended; Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated; Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature
INGREDIENTS: 1 pouch Betty Crocker® snickerdoodle cookie mix, 4 oz (half of 8-oz package) cream cheese, softened, 1/4 cup butter, margarine or spread, softened, 1 tablespoon water, 1 egg, 1 cup sweetened dried cranberries
Mix cream cheese and butter in bowl until smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes; Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets; Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely
INGREDIENTS: 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls, 1/4 cup pizza sauce, 3/4 cup shredded mozzarella cheese, 1/2 cup sliced pepperoni (24 slices),1 teaspoon grated Parmesan cheese
Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal; Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape; Bake 13 to 15 minutes or until deep golden brown. Serve warm.
INGREDIENTS: 1 box Pillsbury® refrigerated pie crust, softened as directed on box, 2 1/2 cups light corn syrup, 2 1/2 cups packed brown sugar, 1/2 cup butter, melted, 4 1/2 teaspoons vanilla, 6 eggs, slightly beaten, 2 cups coarsely chopped pecans, Butter-flavor cooking spray, 2 cups pecan halves, Vanilla ice cream, if desired
Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit; In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray; Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
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