Use only Betty Crocker Potato Buds. Make only 1 batch
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt.
Stir parsley and cheese into potatoes.
Put into 1 1/2-quart casserole.
Mix remaining ingredients and sprinkle over potatoes.
Bake at 325\u00b0 for 20 minutes.
Brown ground turkey. Meanwhile, chop the vegetables. Drain fat off meat. Rinse very well. Break into small peices.
Spray glass casserole dish with nonstick spray. Mix potato mix according to directions (milk, boiling water, margerine, potatoes and cheese mix). Add vegetables and ground turkey.
Bake at 400 for 20 minutes. I covered mine for the first 15 minutes (but I had company so I was making a double batch). Add cheese in last 5 minutes, stir.
Let sit before serving for 5 minutes so sauce will thicken.
Make the Potato Buds for 12.
Add the cream cheese, chives, salt and pepper; mix with Potato Buds.
Add the eggs; beat into mixture.
Pour into buttered casserole and bake at 350\u00b0 for 30 minutes.
Heat water, milk, butter, salt, white pepper, sour cream and cream cheese to boiling in large saucepan.
Remove from heat. Stir in potato buds just until moistened.
Let stand about 30 seconds or until liquid is absorbed.
Whip with fork until fluffy.
Put potato mixture in 9 x 13 x 2-inch casserole dish.
Bake at 350\u00b0 for 30 minutes or put in crock pot, heat for 1 hour and serve from the crock pot.
Makes 18 to 20 servings.
Bring first 5 ingredients just to a boil.
Remove from heat and stir in Potato Buds and cottage cheese.
Mix well and put into casserole dish.
Dot with butter and sprinkle with grated cheese and paprika.
Bake at 350\u00b0 for 45 minutes to 1 hour or until hot.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
ookie mix
1 pouch Betty Crocker(R) peanut butter cookie mix
Heat oven to 400\u00b0F.
Mix potatoes, sauce mix, water, corn and milk in an ungreased 2-quart casserole.
Stir in beef and 3/4 cup cheese.
Add 1 T each finely chopped red and green bell pepper (optional).
Bake uncovered 30-35 minute or until top is golden brown. Sprinkle with remaining cheese.
Let stand a few minutes. Serve with tortilla chips and sour cream.
Yum!
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Wash and clean chicken breasts. Cut in half and tenderize.
Melt butter in bowl.
In separate bowl mix potato flakes, parmesan cheese, salt and pepper.
Dip chicken in butter and roll in potato mixture.
Place on baking sheet. Drizzle a little butter on top.
Bake 375 for 30-35 minutes (or until golden brown).
Mix Sour Cream & Chives Instant Potatoes according to package directions. Add additional 1 cup sour cream to potato mixture. Lightly grease casserole dish. Layer 1/2 of the potato mixture in casserole dish. Sprinkle 1 can of onion rings and 1 cup cheddar cheese on potatoes. Cover with remaining potato mixture. Bake for 1/2 hour in a 350 degree oven. Sprinkle remaining cup of cheddar cheese mixture on this baked mixture and then sprinkle remaining can of onion rings on top. Place back in oven until onion rings are nice and brown.
Preheat oven to 400\u00b0.
In large bowl, combine all ingredients. Stir and then melt 1/4 cup margarine and add to Potato Buds mixture and stir well.
Beat 1 egg in large bowl and add 1 tablespoon water.
Dip chicken into egg mixture and then roll in Potato Buds mixture to coat chicken.
Coats about 3 pounds of chicken.
Bake in buttered baking dish for 50 to 60 minutes until golden brown.
In 5-quart Dutch oven, combine potato slices, contents of sauce mix envelope, water, milk and chicken broth; mix well. Bring mixture to a full boil.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Cut large pieces of broccoli and add to potato mixture.
Simmer 5 to 7 minutes or until broccoli is crisp-tender.
Gently stir in cheese until melted and well combined.
Mix all ingredients and pout in refrigerator for 2 hours.
Put dough the size of a marble on ungreased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Peel and slice eggplant.
Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter.
(The batter should be a little thinner than for fried cornbread.)
Dip eggplant slices in batter, making sure each side is completely covered.
Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil.
Fry until brown.