No one knows cooking and baking like Betty Crocker. Best of Betty Crocker 2011 is bursting with more then 400 of her "Best of" recipes and trusted kitchen tips! With Betty's recipes, weeknight dinners become times our families can enjoy a good meal AND good conversation. Gathering with friends and family become special events, and holidays become memories we'll cherish for many years to come. Regardless of the occasion, Betty's there whenever we need her. Hardcover, 352 pages. 8-3/8" x 11-1/8".
My review
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This has become one of my favorite cookbooks. I like how the book is layout with each recipe having a picture and nutritional info, so if you’re watching your weight or looking for this kind of info in a cookbook here you go. There’s also Betty’s Kitchen Tips for each recipe. You’ll fine quick, easy and low fat recipes. There is everything from breakfast to dessert. I would recommend this to any person that cooks or bakes a lot at home.
Here is a recipe I have made twice already. I changed the milk Chocolate chips to one cup and I use Ghirardelli milk chocolate chips.
1
box Betty Crocker® SuperMoist® yellow cake mix
1 1/4
cups crunchy peanut butter
1/4
cup packed brown sugar
1/4
cup butter or margarine, softened
2
eggs
1
bag (11.5 oz) milk chocolate chips (2 cups)
Heat oven to 350°F (or 325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks.
Makes About 4 dozen cookies
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