Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today [NOOK Book]

Recipe

BURGER BASH

Step out of the ketchup, mustard, and pickle routine to create your own signature burgers. Choose from the selections below or get creative and whip up a burger of your own. Use our Timetable for Grilling

Beef, Veal, Pork and Lamb (page 305) or Timetable for Grilling Poultry (page 305) for basic cooking directions. There's no end to the world of burgers!

1 Bavarian-Style Burgers: Spread thin layer of hot sweet mustard on split onion buns. Top grilled ground beef patties with Emmentaler cheese slices after turning. Place on buns and top with Caramelized Onions (page 598).
2 Caprese Burgers: Mix equal parts mayonnaise and Basil Pesto (page 485, or purchased) and spread on split Italian rolls. Top grilled ground beef patties with thick slices of fresh mozzarella cheese and sliced tomatoes; sprinkle with coarse ground pepper.
3 Chicago Burgers: Sprinkle 1 pound ground beef with celery salt. Shape into patties and grill as directed in timetable (page 305). Place on poppy seed buns and top with yellow mustard, sweet pickle relish, chopped onions, tomato wedges and jarred green sport peppers (made famous on Chicago-style hot dogs) or banana pepper rings.
4 Chicken Avocado BLT Burgers: Spread thin layer of mayonnaise on buns. Top grilled ground chicken patties with sliced avocado, crisp bacon, lettuce leaves and tomato slices.
5 Hawaiian Burgers: Top grilled ground beef patties with mozzarella cheese slices after turning. Place on buns and top with smoky barbecue sauce and grilled pineapple slices.
6 Pepper Jack-Jalapeño Burgers: Spread thin layer of chipotle mayonnaise on buns. Top grilled ground beef patties with pepper Jack cheese slices after turning. Place on buns and top with well-drained sliced pickled jalapeño peppers.
7 Tex-Mex Burgers: Sprinkle 1 pound ground beef with 1 ounce package fajita seasoning mix and ¼ cup finely chopped onion. Shape into patties and grill as directed in timetable (page 305). Place on buns and top with Guacamole (page 48, or purchased) and Salsa (page 480).
8 Turkey Reuben Burgers: Spread toasted rye bread or buns with Thousand Island dressing (page 475, or purchased). Top grilled ground turkey patties with Swiss cheese slices after turning. Place on toasted bread slices or buns and top with well-drained sauerkraut; serve with additional dressing if desired.

Heirloom Recipe and New Twist
This classic pot pie has appeared in some form in most editions of Betty Crocker Cookbook throughout the years. It's still a favorite of many and an excellent dinner choice. Our new twist has similar flavors but is made in individual casseroles and topped with tender puff pastry. We have also included two
Facebook fan recipe variations for you to sample

Classic
Chicken Pot Pie
Pot pie for dinner is possible even if you're busy. Just pick up refrigerated pie crusts instead of making them yourself. You'll cut your preparation time in half.
Prep 40 min Total 1 hr 15 min
6 servings

  ^1/3 cup butter
  ^1/3cup all-purpose flour
  ^1/3 cup chopped onion
  1/2 teaspoon salt
  1/4 teaspoon pepper
 13/4 cups chicken broth (for homemade broth, see page 528)
  ^2/3 cup milk
 21/2 to 3 cups cut-up cooked chicken or turkey
  1 box (10 oz) frozen peas and carrots*
  Two-Crust Pastry (page 159)

1. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
2. Heat oven to 425°F. Roll two-thirds of pastry into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into pastry-lined dish.
3. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute (see Decorative Crust Ideas, page 161). Bake about 35 minutes or until golden brown.
*About 11/2 cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)
1 Serving: Calories 670; Total Fat 43g (Saturated Fat 14g; Trans Fat 5g); Cholesterol 80mg; Sodium 1050mg; Total Carbohydrate 44g (Dietary Fiber 3g); Protein 25g exchanges: 3 Starch, 21/2 Lean Meat, 61/2 Fat Carbohydrate Choices: 3

Lighter Directions
For 22 grams of fat and 425 calories per serving, decrease butter to 2 tablespoons, increase flour to 1/2 cup, decrease broth to 11/2 cups and use fat-free (skim) milk. After melting butter in Step 1, stir in milk, onion, salt and pepper; stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth. Continue as directed—except use One-Crust Pastry for top crust in Step 3. Spray 9-inch square baking dish or pan with cooking spray. Pour chicken mixture into dish (not pastry-lined). Bake 25 to 35 minutes or until golden brown.
Tuna Pot Pie
Substitute 1 can (12 oz) tuna in water, drained, for the chicken.
Chicken Divan Pot Pie
Substitute 1 box (9 oz) broccoli cuts for the frozen sweet peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into flour mixture before cooking. Continue as directed.
Portabella Chicken Pot Pie
Add 11/2 cups sliced baby portabella mushrooms to flour mixture before cooking in Step 1. Spoon cranberry sauce into small bowl; stir well. Continue as directed

Learn to Make Chocolate Chip Cookies
Chocolate Chip Cookies Lower Calorie

Homemade chocolate chip cookies are hard to resist—especially when they are perfectly soft and chewy on the inside with a golden brown, slightly crusty exterior. The secret to these gems is a combination of fresh ingredients, correct measuring and a good baking technique.

Prep 55 min. Total 55 min
  4 dozen cookies
  3/4 cup granulated sugar
  3/4 cup packed brown sugar
  1 cup butter, softened
  1 teaspoon vanilla
  1 egg
 21/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
  1 cup coarsely chopped nuts, if desired

1. Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 cookie scoop.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 140; Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g exchanges: 1 Other Carbohydrate, 11/2 Fat Carbohydrate Choices: 1

Lighter Chocolate Chip Cookies
For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips

Candy Cookies
Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Bars
Press dough into ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars.

Jumbo Chocolate Chip Cookies
Drop dough by 1/4 cupfuls or #16 cookie scoop about 3 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 11/2 dozen cookies

Keys to Success
• Measure ingredients accurately. Dough that is the right consistency will make cookies that have great shape and texture. (See Measuring Correctly, page 16.)
• Use softened butter. Do not melt butter, or the dough will be too soft and may result in oddly shaped cookies. (See Softening Butter, page 179).
• Use a cookie scoop to make cookies the perfect size and shape if desired.
• Place dough on completely cooled cookie sheets. Warm cookie sheets can be cooled quickly by placing in the freezer for a few minutes or running under cold running water and wiping dry.
• Let baked cookies rest on cookie sheet a couple minutes. This allows them to firm up a little so that they are easy to remove from the sheet.
• Cool cookies until chips are firm before storing, to prevent melted chocolate from getting over all the cookies.
• Freeze individual unbaked cookies on cookie sheets. When frozen, place in container or freezer plastic bag; label and freeze up to 6 months. Bake the frozen cookies a little longer than the bake time.

Cookies for Gifts
Sharing a gift of homemade chocolate chip cookies or other homemade goodies can be the perfect way to spread a little good cheer, whether delivered by hand or mailed. Here are tips for giving any cookies, bars or candies to ensure they stay fresh and intact.
• Keep containers on hand for when you want to give homemade items as a gift:
• Look for inexpensive plates or serving containers in the dollar section of your discount store.
• Wash and keep to-go containers from take-out meals.
• Look for inexpensive decorative tins or paper containers in craft stores or import stores.
• Cushion items by first placing a paper towel or napkin in the bottom of the container. If you stack items, place layers of waxed paper between layers.
• Cover tightly with plastic wrap or foil if container doesn't have a lid.
• If baking in advance and freezing, let frozen cookies thaw directly in gift container for maximum freshness.