Thursday, February 2, 2012

Barbecue Chili with Corn from Betty Crocker!

Barbecue Chili with Corn







1
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
1
can (22 oz) southern pit barbecue grilling beans, undrained
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
box (9 oz) Green Giant® Simply Steam® Niblets® frozen corn
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
cup shredded Cheddar cheese (2 oz)
2
cups corn chips
  • 1In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.
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Super Bowl Football Brownies from Betty Crocker!

Touchdown Brownies



 


1
box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
1/4
cup water
1/4
cup vegetable oil
2
eggs
Betty Crocker® white decorating icing (from 4.25-oz tube)
SaSascv
  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray.
  • 2In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
  • 3Bake 34 to 37 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours
  • Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes. Pipe on decorating icing to look like football laces.
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Millionaire Pie

2 cups powdered sugar, unsifted
1 stick margarine, well softened
1 egg
1/4 teaspoon salt
1/4 teaspoon vanilla
2 baked pie shells
1 cup whipping cream
1 cup crushed pineapple, well drained
1/2 cup pecans shopped


Cream together the powdered sugar and margarine. Add vanilla, salt and egg. Mix well until light and fluffy.  Spread this on the two crusts. Chill whip ream until stiff. Blend in the well drained pineapple and the nuts. Spoon on top of the sugar -margarine mixture and chill again.
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