Fiesta Spread

Sorce	kus
Caloric	:1 Serving: Calories 130 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 160 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 2 %
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:8 servings 1 package (8 ounces) cream cheese 1/4 cup Old El Paso® salsa (any variety) 1/4 cup apricot preserves 1/4 cup sliced ripe olive 1 tablespoon chopped fresh cilantro, if desired 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 olives and cilantro. Serve with crackers.

Impossibly Easy Triple-Cheese Pie

Sorce	Super Girl
Caloric	:1 Serving: Calories 200 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 90 mg; Sodium 400 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 12 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 20
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 servings 1/2 cup small curd creamed cottage cheese 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup chopped green bell pepper, if desired 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1/2 cup French-fried onions
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate. 2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions. 3. Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Cheesy Potato Skins

Sorce	Hako
Caloric	:1 Serving: Calories 265 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 6 g); Cholesterol 25 mg; Sodium 440 mg; Total Carbohydrate 35 g (Dietary Fiber 5 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:1 hr 40 min Makes:8 servings 4 large potatoes (2 pounds) 2 tablespoons butter or margarine, melted 1 cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces) 1/2 cup sour cream 8 medium green onions, sliced (1/2 cup)
Instructions	1. Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. 2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. 3. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

Cold Raspberry Soup

Sorce	xamc
Caloric	:1 Serving: Calories 160 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 15 mg; Total Carbohydrate 28 g (Dietary Fiber 6 g); Protein 2 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 16 %; Calcium 6 %
Ingridients	Prep Time:10 min Start to Finish:2 hr 10 min Makes:6 servings 4 cups raspberries 1/2 cup sugar 1/4 cup dry red wine or cranberry juice cocktail 1 cup sour cream
Instructions	1. Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth. 2. Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

Double-Cheese Wheel

Sorce	Elover
Caloric	:1 Serving: Calories 95 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 135 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 14 %; I
Ingridients	Prep Time:15 min Start to Finish:3 hr 15 min Makes:24 servings 1 whole firm round Chihuahua or Monterey Jack cheese (1 pound) 1 package (3 ounces) cream cheese, softened 1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained 1/4 cup pine nuts, toasted 1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves Crackers, if desired
Instructions	1. Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell. 2. Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.) 3. Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed. 4. Pack mixture into cheese shell. 5. Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm. 6. Cut into thin wedges. Serve with crackers.

Cheddar Cheese Apples

Sorce	ljcook
Caloric	:1 Serving: Calories 45 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 60 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iro
Ingridients	Prep Time:20 min Start to Finish:2 hr 20 min Makes:24 servings (2 cheese balls) 2 packages (3 ounces each) cream cheese, softened 2 tablespoons finely chopped onions 1 teaspoon Worcestershire sauce 1/4 teaspoon ground mustard 2 cups shredded Cheddar cheese (8 ounces) Paprika Cinnamon sticks and fresh sage leaves, if desired Assorted crackers, if desired
Instructions	1. Beat cream cheese, onion, Worcestershire sauce and mustard in large bowl until blended. Mix in Cheddar cheese. Cover and refrigerate about 2 hours or until firm enough to shape. 2. Divide cheese mixture in half. Shape 1 half into a ball on waxed paper. Sprinkle another piece of waxed paper with paprika. Roll cheese ball in paprika, coating thoroughly. Mold into apple shape. Repeat with remaining cheese mixture. 3. To garnish, make small depression in stem ends of apples. Cut 2 small pieces from cinnamon stick. Insert cinnamon stick pieces for stems. Insert sage leaves. Serve cheese balls with crackers.

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.

Praline Meltaway Biscuits

Sorce	Prinz
Caloric	:1 Serving: Calories 200 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 360 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 6
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:12 biscuits 1/3 cup butter or margarine, melted 1/3 cup packed brown sugar 1/3 cup chopped pecans 2 1/4 cups Original Bisquick® mix 2/3 cup milk or Cream 2 tablespoons granulated sugar
Instructions	1. Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups. 2. Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup. 3. Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm. High Altitude (3500-6500 ft) Place cookie sheet on rack below muffin pan to catch any spillover of sugar mixture.