Banana Splits with Fruit Salsa

Sorce	fdaporg
Caloric	:1 Serving: Calories 305 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 125 mg; Total Carbohydrate 58 g (Dietary Fiber 3 g); Protein 10 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 64 %; Calcium 3
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings 1 medium kiwifruit, peeled, chopped (2/3 cup) 1 medium orange, peeled, sectioned and chopped (1/2 cup) 1/2 cup sliced strawberries 1 tablespoon lime juice 2 teaspoons sugar 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger 3 medium bananas 1 1/2 quarts (6 cups) vanilla low-fat frozen yogurt 1/2 cup whipped cream topping in aerosol can Chocolate sprinkles 6 maraschino cherries with stems
Instructions	1. In 1-quart saucepan, mix kiwifruit, orange, strawberries, lime juice, sugar and gingerroot. Heat over medium-low heat, stirring occasionally, just until warm. 2. Cut each banana crosswise in half; cut each half lengthwise in half. 3. Divide frozen yogurt among 6 serving dishes. Arrange 2 banana pieces in each dish on either side of frozen yogurt. Spoon fruit salsa over frozen yogurt. Garnish with whipped cream topping, chocolate sprinkles and cherries.

Corn Salsa

Sorce	thetune
Caloric	:1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 380 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 16 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:2 1/3 cups salsa 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1 jalapeño chili, seeded and finely chopped 1/4 cup chopped green bell pepper 1/4 cup sliced green onion 2 tablespoons white wine vinegar 1 tablespoon vegetable oil 1/4 teaspoon salt
Instructions	1. Mix all ingredients. 2. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Curry Chicken Sandwiches

Sorce	La Fifa Loca
Caloric	:1 Serving: Calories 385 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 420 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 32 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:2 servings 1 tablespoon butter or margarine, melted 1/4 teaspoon lemon pepper 2 boneless skinless chicken breast halves (1/2 pound) Salt Pepper 1 tablespoon mayonnaise or salad dressing 1 tablespoon plain yogurt or Sour cream 1/4 teaspoon curry powder Lettuce leaves 2 kaiser or hamburger buns, split
Instructions	1. Set oven control to broil. Mix butter and lemon pepper. Brush half of the butter mixture over chicken. Place chicken on rack in broiler pan. 2. Broil with tops 4 inches from heat about 4 minutes or until chicken just starts to brown. Sprinkle lightly with salt and pepper. Turn chicken; brush with remaining butter mixture. Broil about 5 minutes longer or until chicken is brown on outside and juices are no longer pink when center of thickest piece is cut. 3. While chicken is broiling, mix mayonnaise, yogurt and curry powder. Place lettuce on bottoms of rolls. Place chicken on lettuce. Top with dollop of mayonnaise mixture and tops of rolls.

Easy Berry Cream Topping

Sorce	&#MageDominion
Caloric	:1 Serving: Calories 40 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 4 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 36 %; Calcium 0%; Iron 0
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:12 servings (1/3 cup each) 1 container (8 ounces) frozen whipped topping, thawed (3 cups) 2 cups sliced strawberries or 1 package (10 ounces) frozen sliced strawberries, thawed and drained 1/2 cup fresh or frozen (thawed and drained) blueberries 1 to 2 tablespoons milk
Instructions	1. Stir together all ingredients in large bowl. High Altitude (3500-6500 ft) No changes.

White Chocolate Mousse Raspberry Pie

Sorce	Junction
Caloric	:1 Serving: Calories 450 (Calories from Fat 280); Total Fat 31g (Saturated Fat 15g, Trans Fat ncg); Cholesterol 55mg; Sodium 115mg; Total Carbohydrate 39g (Dietary Fiber 2g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitam
Ingridients	Prep Time:30 min Start to Finish:2 hr 10 min Makes:8 servings Pastry 1/3 cup plus 1 tablespoon shortening 1 cup Gold Medal® all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water Filling 2 tablespoons orange-flavored liqueur or orange juice 1 teaspoon unflavored gelatin 1 1/2 cups whipping (heavy) cream 1 package (6 ounces) white baking bars (white chocolate), chopped 1 pint (2 cups) fresh raspberries 1/4 cup currant jelly
Instructions	1. Heat oven to 475ºF. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 3. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes. 4. Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set. 5. In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving. High Altitude (3500-6500 ft) Bake pastry 9 to 11 minutes.

Fruity Celebration Cake

Sorce	markreveley
Caloric	:1 Serving: Calories 300 (Calories from Fat 130); Total Fat 14g (Saturated Fat 4g, Trans Fat 3g); Cholesterol 40mg; Sodium 310mg; Total Carbohydrate 42g (Dietary Fiber 0g, Sugars 29g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:2 hr 10 min Makes:16 servings 1 box Betty Crocker® SuperMoist® cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Rich & Creamy or Whipped frosting (any flavor) Whole strawberries or other fruit Small birthday candles
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. 2. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. 3. Make a small hole in each piece of fruit with a skewer. Place a birthday candle into each piece of fruit. Gently push fruit candleholders into frosting. Keep cake cool until ready to serve. Store loosely covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Teddy Bear Cupcakes

Sorce	Gian
Caloric	:1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 20g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:35 min Start to Finish:1 hr 35 min Makes:24 cupcakes 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup water 1/2 cup creamy peanut butter 3 eggs 1 container Betty Crocker® Whipped chocolate frosting 1/3 cup miniature semisweet chocolate chips 1/3 cup honey-flavor dry-roasted peanuts, chopped 48 teddy bear-shaped graham snacks 24 birthday candles
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Line 24 muffin cups with paper baking cups. 2. In large bowl, beat cake mix, water, peanut butter and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean and tops spring back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. 4. Reserve 1/4 cup of the frosting. Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake with 1/2 teaspoon each chocolate chips and peanuts; press gently into frosting. 5. Spread about 1/2 teaspoon reserved frosting on flat sides of 2 graham snacks. Place candle between frosted sides of graham snacks; press gently together. Repeat with remaining snacks, frosting and candles. Place on cupcakes, pressing candles slightly into cupcakes to hold in place. High Altitude (3500-6500 ft): Increase water to 1 1/4 cups, decrease peanut butter to 1/3 cup. Bake 18 to 21 minutes. Makes 30 cupcakes.

Harvest Cake

Sorce	aCastañeda
Caloric	:1 Serving: Calories 520 (Calories from Fat 210); Total Fat 23g (Saturated Fat 10g, Trans Fat 5g); Cholesterol 85mg; Sodium 510mg; Total Carbohydrate 73g (Dietary Fiber 0g, Sugars 51g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:25 min Start to Finish:3 hr 50 min Makes:21 servings 2 boxes Betty Crocker® SuperMoist® butter recipe yellow cake mix 2 1/2 cups apple cider 1 cup butter, softened 6 eggs 1/2 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/4 cup chopped crystallized ginger 1 cup chopped pecans, if desired 2 containers Betty Crocker® Rich & Creamy vanilla frosting Pumpkin-shaped candies Candy corn Spearmint leaf-shaped gumdrop candies, sliced to desired thinness 1 can (6.4 oz) Betty Crocker® Easy Flow green decorating icing
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round pan. 2. In large bowl, beat 1 box cake mix, 1 1/4 cups of the apple cider, 1 stick (1/2 cup) of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans. 3. Bake 9-inch pan 29 to 34 minutes, 8-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 5. Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost. 6. Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. High Altitude (3500-6500 ft): No change.

Giant Ornament Cookie

Sorce	unknownmeske
Caloric	:1 Serving: Calories 200 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 190 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:16 servings 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/2 cup butter or margarine, softened 1 egg 1 1/2 cups Gold Medal® all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting, if desired Assorted candies
Instructions	1. Heat oven to 375°F. Beat sugars, peanut butter, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. 2. Spread dough in ungreased 12-inch pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. 3. Spread frosting on cookie. Decorate with candies. Loop string licorice through ring-shaped hard candy to make hanger for ornament.

Jolly Santa Cookies

Sorce	fonyer
Caloric	:1 Serving: Calories 270 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 7 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:1 hr Start to Finish:1 hr 40 min Makes:1 1/2 dozen cookies 1/2 cup butter or margarine, softened 1 cup granulated sugar 1 teaspoon grated lemon peel 1 egg 2 tablespoons milk 2 cups Gold Medal® all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 2 tablespoons Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting 3 tablespoons red sugar 18 miniature marshmallows 36 currants or semisweet chocolate chips 18 red cinnamon candies 3/4 cup shredded coconut
Instructions	1. Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt. 2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 3. Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard. (Total time will vary; cook or bake time is per batch.)