Cook'n with Betty Crocker™


Cook'n Recipe Organizer
Cook'n Download


Current Issue
Newsletter Archive
Sign Up Now


• Contact Info

10% OFF
All Cook'n Software orders over $50

I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self 

Blubarb Crisp
DVO Recipe Center
Makes: 6 Servings

See the video of Dan and Desi making Blubarb Crisp. Click here to watch the video. If you have a slow Internet connection, click here to see lower-quality video clip.

6 cups diced rhubarb
1 cup blueberries
1 cup sugar

1 cup rolled oats
1 cup brown sugar
½ cup flour
½ teaspoon cinnamon
½ cup melted butter or margarine

Preheat oven to 350° F. Coat a baking dish with cooking spray. Combine rhubarb, blueberries, and sugar and pour into baking dish. In a separate bowl, combine the oats, brown sugar, flour, and cinnamon and mix well. Pour in melted butter and stir until moistened. Sprinkle topping over rhubarb and blueberries. Bake at 350° F. for 25-30 minutes or until rhubarb is bubbly and tender and topping is golden brown. Serve hot with ice cream of whipped topping.

Help on downloading recipes

Blubarb Crisp
No Guilt Asparagus Guacamole
Jicama, Orange and Onion Salad
Mediterranean Chicken with Quince
Simple Yucca Simmer
Stir-Fried Cactus with Tomatoes and Herbs
LIVE VOTE: How many servings of fruit and vegetables do you serve per day?
HomeCook'n Cover Page

Unlock the secrets to pressure cooking and prepare tender and flavorful meals in 1/3 of the traditional cooking time.

Copyright © 2007 DVO Enterprises, Inc.