Perfect for 4th of July
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| Water, vegetable oil and eggs called for on cake mix box | |
| 1 | container (12 oz) Betty Crocker® Whipped fluffy white frosting |
| Betty Crocker® red sugar | |
| Betty Crocker® blue sugar | |
| Betty Crocker® Decorating Decors stars | |
| 2 | thick pretzel rods (7 inch) |
| 1 | roll Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any red flavor; from 4.5-oz box) |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes. |
| 2. | Frost 9 cupcakes with frosting; sprinkle with red sugar. Frost 6 cupcakes with frosting; sprinkle with blue sugar and star decors. Frost remaining 9 cupcakes with frosting. Arrange cupcakes as shown in photo. |
| 3. | To make flag pole, arrange pretzel rods end-to-end and wrap with fruit snack; place on left side of arranged cupcakes. |
I just loved this one! It was fast, quick and easy. Especially when it is 5 o'clock and they say "Whats for dinner?"
EASY CHICKEN POT PIE (Betty Crocker)
1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1. Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake uncovered about 30 minutes or until crust golden brown.
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