Betty Crocker

I received some delicious new recipes in my email that I just had to share !

The first one is Lemon Pasta


2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso® chicken broth (from 32-oz carton)
2 cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese








About Concordance™

1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
4. Stir in lemon peel. Top with cheese.
High Altitude (3500-6500 ft): Increase chicken broth to 2 1/4 cups. In step 1, melt butter over medium-high heat. In step 2, cover and simmer 20 minutes.


I tried this one last night and it was yummy !

The second one is Peanut Butter Cookie bars

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Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar
Caramel Layer
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts
Topping
1 bag (11.5 oz) milk chocolate chips (2 cups)








About Concordance™

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.

I have some of these in the fridge right now , I can't wait to taste them !