CASCADIAN FARM FROZEN FRUIT RECIPES

Name: Whole Wheat-Blueberry Muffins
Prep time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 2 tablespoons packed brown sugar; 1/4 teaspoon ground cinnamon; 3/4 cup fat-free (skim) milk; 1/4 cup vegetable oil; 1/4 cup honey; 1 egg; 1 cup Gold Medal™ all-purpose flour; 1 cup Gold Medal™ whole wheat flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

WHOLE WHEAT-BLUEBERRY MUFFINS RECIPE - BETTYCROCKER…

Whole Wheat-Blueberry Muffins Recipe - BettyCrocker… image

Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

Steps:

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 170 , CarbohydrateContent 27 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 230 mg, SugarContent 11 g, TransFatContent 0 g

SLOW-COOKER ASIAN BEEF RECIPE - BETTYCROCKER.COM

Slow-Cooker Asian Beef Recipe - BettyCrocker.com image

A classic American staple—pot roast—gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.

Provided by Betty Crocker Kitchens

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1/2 teaspoon ground gingerroot
6 green onions, sliced on the bias, white and green parts separated
1 boneless beef chuck roast (2 to 3 lb)
1/4 cup cornstarch
1/4 cup cold water
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 tablespoon toasted sesame seed
1 lime, cut into wedges

Steps:

Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Nutrition Facts : Calories 360 , CarbohydrateContent 36 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 950 mg, SugarContent 8 g, TransFatContent 1/2 g

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