Salmon-Veggie Bites

Sorce	invisionlove
Caloric	:1 Serving: Calories 10 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 40 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calcium 0%; Iron 0%&
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:24 appetizers 2 ounces salmon lox, finely chopped 1/2 package (8-ounce size) fat-free cream cheese, softened 3/4 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed 1 large cucumber, cut into 1/4-inch slices (12 slices) 1 large carrot, cut into 1/4-inch slices (12 slices) Dill weed sprig, if desired
Instructions	1. Mix lox, cream cheese and chopped dill weed. 2. Place lox mixture in decorating bag fitted with large star tip. Pipe 1 heaping teaspoonful onto each cucumber and carrot slice. Or spoon lox mixture onto each slice. 3. Garnish each with dill weed sprig.

Cream Cheese Fiesta Spread

Sorce	FlatTLPD
Caloric	:1 Serving: Calories 145 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 125 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 1 package (8 ounces) cream cheese or fat-free cream cheese 1/4 cup salsa 1/4 cup apricot preserves or orange marmalade 1 tablespoon chopped fresh cilantro 1 tablespoon finely shredded Cheddar or Monterey Jack cheese 1 tablespoon chopped avocado 1 tablespoon chopped ripe olives Assorted crackers, if desired
Instructions	1. Place block of cream cheese on serving plate with shallow rim. 2. Mix salsa and preserves; spread over cream cheese. Sprinkle with remaining ingredients except crackers. Serve with crackers.

Holiday Tree-Shaped Cheese Ball

Sorce	chip
Caloric	:1 Serving: Calories 165 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 9 g); Cholesterol 45 mg; Sodium 180 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calcium 10
Ingridients	Prep Time:20 min Start to Finish:4 hr 20 min Makes:7 cups spread 3 packages (8 ounces each) cream cheese, softened 4 cups shredded Cheddar cheese (16 ounces) 2 tablespoons basil pesto 1 tablespoon grated onion 1/4 teaspoon yellow mustard Red pepper sauce 1/4 cup finely chopped parsley or cilantro 1/4 cup pine nuts or sliced almonds 2 tablespoons chopped red bell pepper Piece of lemon peel, if desired Assorted crackers, if desired
Instructions	1. Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape. 2. Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree. 3. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator. 4. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Parmesan Crescents

Sorce	hyperwill
Caloric	:1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 380 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; I
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:12 rolls 2 cups Original Bisquick® mix 1/2 cup cold water 3 tablespoons butter or margarine, softened 1/3 to 1/2 cup grated Parmesan cheese
Instructions	1. Heat oven to 425ºF. 2. Mix Bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Turn onto surface well dusted with Bisquick. Gently roll in Bisquick to coat; shape into ball. Kneed 10 times. Roll or pat into 12-inch circle. Spread with butter; sprinkle with cheese. Cut into 12 wedges. Roll up, beginning at rounded edges. Place rolls, with points underneath, on ungreased cookie sheet; curve slightly. 3. Bake 10 to 12 minutes or until golden brown. High Altitude (3500-6500 ft) Heat oven to 475ºF. Bake about 10 minutes.

Cheese Tray with Olive Rosemary Skewers

Sorce	kombie
Caloric	:1 Serving: Calories 135 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 410 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 9 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 24 %
Ingridients	Prep Time:45 min Start to Finish:45 min Makes:24 servings 1 round (7 ounces) Gouda or Edam cheese 48 to 96 assorted large pitted or stuffed olives, drained 24 sprigs rosemary, each 4 inches long 1 1/2 pounds assorted cheeses Assorted crackers, if desired
Instructions	1. Remove paper and wax from cheese round. Place cheese round on center of 12- to 14-inch platter. Thread 2 to 4 olives on each rosemary sprig. Insert sprigs into cheese round. 2. Cut assorted cheeses into slices and shapes, such as triangles, squares, cubes and sticks; arrange around cheese round. Serve with crackers.

Cheese and Currant Wedges

Sorce	Kahlan
Caloric	:1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 240 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:5 min Start to Finish:40 min Makes:12 wedges 1 1/2 cups Gold Medal® all-purpose flour 1/2 cup currants or raisins 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup shredded reduced-fat mozzarella cheese 3/4 cup fat-free buttermilk 2 tablespoons olive or vegetable oil 1 egg
Instructions	1. Heat oven to 375ºF. Spray round pan, 9x1 1/2 inches, with cooking spray. 2. Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients. Spread in pan. 3. Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before cutting. Serve warm.

Parmesan-Black Pepper Breadsticks

Sorce	daljaxon
Caloric	:1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:12 breadsticks 2 cups Original Bisquick® mix 1/2 cup cold water 1/2 teaspoon cracked black pepper 5 tablespoons shredded Parmesan cheese (about 1 1/4 oz) 1 tablespoon butter or margarine, melted Additional cracked black pepper, if desired
Instructions	1. Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms. 2. Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2 inch apart on cookie sheet. Sprinkle with additional pepper. 3. Bake 10 to 12 minutes until light golden brown. Serve warm. High Altitude (3500-6500 ft): No change.

Parmesan Witches' Broomsticks

Sorce	llfan
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 300 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6 %; Ir
Ingridients	Prep Time:30 min Start to Finish:45 min Makes:15 biscuits 2 1/4 cups Original Bisquick® mix 2/3 cup milk 1 egg, beaten 1/4 cup grated Parmesan cheese
Instructions	1. Heat oven to 350°F. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. 2. Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles. 3. Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) Bake 13 to 18 minutes.

Pepperoni Breadsticks

Sorce	HONDA ACURA MAIL
Caloric	:1 Serving: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 200mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 1g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:28 breadsticks 2 cups Original Bisquick® mix 1/2 cup cold water 1/2 cup chopped pepperoni (2 oz) 1/4 cup butter or margarine, melted 1 tablespoon grated Parmesan cheese 1 cup pizza sauce
Instructions	1. Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. 2. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. 3. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. High Altitude (3500-6500 ft) No changes.

Cheesy Pretzels

Sorce	spybreak
Caloric	:1 Serving: Calories 80 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 1280 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:16 pretzels 1 1/2 cups Gold Medal® all-purpose flour 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons butter or margarine, softened 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1 egg Coarse salt
Instructions	1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half. 2. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet. 3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt. 4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.