Fruit Swirl Coffee Cake

Sorce	Gavros
Caloric	:1 Serving: Calories 310 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 3g); Cholesterol 35mg; Sodium 290mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 33g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:18 servings 1 box Betty Crocker® SuperMoist® white cake mix 1/2 cup sour cream 1/3 cup butter or margarine, softened 1 teaspoon vanilla 2 eggs 1 can (21 oz) apricot pie filling 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 15x10x1-inch pan; lightly flour or spray. In large bowl, stir dry cake mix, sour cream, butter, vanilla and eggs, using large spoon, until dough forms. 2. Set aside 1 cup dough; spread remaining dough in pan. Spread pie filling over dough in pan. Drop remaining dough, 1 tablespoonful at a time, onto pie filling. 3. Bake 28 to 33 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered. High Altitude (3500-6500 ft): Bake 33 to 38 minutes.

Grilled Taco Nachos

Sorce	Shintasoft
Caloric	:1 Serving: Calories 600 (Calories from Fat 395 ); Total Fat 44 g (Saturated Fat 19 g); Cholesterol 105 mg; Sodium 1430 mg; Total Carbohydrate 26 g (Dietary Fiber 3 g); Protein 28 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 14 %; Cal
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:8 servings 10 cups tortilla chips 2 pounds bulk pork sausage, cooked and drained 2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained 4 teaspoons Old El Paso® taco seasoning mix, from 1.25 ounce package 4 roma (plum) tomatoes, chopped (1 1/3 cups) 4 medium green onions, sliced (1/4 cup) 4 cups finely shredded Colby-Monterey Jack cheese (1 pound)
Instructions	1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

Nacho Popcorn

Sorce	t-ak
Caloric	:1 Serving: Calories 250 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 8 g); Cholesterol 30 mg; Sodium 490 mg; Total Carbohydrate 14 g (Dietary Fiber 3 g); Protein 9 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 16
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 2 bags Pop•Secret® microwave popcorn (butter or natural flavor), popped Chili powder 1/2 cup well-drained sliced ripe olives 1/4 cup well drained Old El Paso® chopped green chiles 2 cups shredded sharp Cheddar cheese (8 ounces)
Instructions	1. Remove and discard unpopped kernels from popped popcorn. Divide popcorn among four 10-inch microwavable dinner plates. Sprinkle each with desired amount of chili powder and equal amounts of olives, chilies and cheese. 2. Microwave 1 plate at a time uncovered on High about 1 minute or until cheese is melted. (If cheese melts unevenly, rotate plate 1/2 turn after 30 seconds.) Serve warm.

Springtime Ham and Egg Bake

Sorce	BenL
Caloric	:1 Serving: Calories 340 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 230 mg; Sodium 1020 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 24 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 4 %; Calc
Ingridients	Prep Time:20 min Start to Finish:1 hr 25 min Makes:8 servings 6 eggs 3/4 cup Gold Medal® all-purpose flour 1 teaspoon ground mustard 1/2 teaspoon seasoned salt 1/2 teaspoon baking powder 1 container (8 ounces) sour cream 3/4 cup milk 2 cups cubed fully cooked ham (12 ounces) 1 cup chopped roma (plum) tomato, (3 medium) 2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces) 1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives Additional roma (plum) tomato, thinly sliced, if desired Additional chives, if desired
Instructions	1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. 2. Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish. 3. Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

Classic Cheese Soufflè

Sorce	kudanhope
Caloric	:1 Serving: Calories 330 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 14 g); Cholesterol 225 mg; Sodium 620 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 15 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:15 min Start to Finish:1 hr 20 min Makes:4 servings 1/4 cup butter or margarine 1/4 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground mustard Dash of ground red pepper (cayenne) 1 cup milk 1 cup Cheddar cheese (4 ounces) 3 eggs, separated 1/4 teaspoon cream of tartar
Instructions	1. Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish. 2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat. 3. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish. 4. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.

Three-Cheese Crescent Twirls

Sorce	projectA
Caloric	:1 Serving: Calories 80 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 240 mg; Total Carbohydrate 7 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iro
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:16 appetizers 1/2 cup crumbled blue cheese (2 ounces) 1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 ounce) 2 tablespoons cream cheese, softened 1 tablespoon mayonnaise 1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls 2 tablespoons chopped fresh parsley
Instructions	1. Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft. 2. Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley. 3. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.

Menorah Bread

Sorce	mrslant
Caloric	:1 Serving: Calories 210 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 30 mg; Sodium 290 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:30 min Start to Finish:2 hr 15 min Makes:1 loaf (18 slices) 4 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1 package regular or quick active dry yeast 2 tablespoons sugar 2 teaspoons salt 1 cup water 1/4 cup butter or margarine, softened 2 eggs 1 egg white, beaten 9 large yellow gumdrops About 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting or toothpicks
Instructions	1. Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) 3. Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 32-inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet. 4. Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10-inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles. 5. Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting or toothpicks.

Angel Cream Biscuits

Sorce	lovejolin
Caloric	:1 Serving: Calories 90 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 290 mg; Total Carbohydrate 14 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:12 biscuits 1 package quick active dry yeast 1/4 cup warm water (105°F to 115°F) 1 tablespoon sugar 2 cups Original Bisquick® mix 1/4 cup half-and-half
Instructions	1. Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms. 2. Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed. 3. Heat oven to 425°F. Bake 6 to 8 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft) Heat oven to 450ºF. Bake 7 to 9 minutes.

Corn Pocket Rolls

Sorce	hello_nasty
Caloric	:1 Serving: Calories 140 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 290 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 10 %
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:10 rolls 1 1/3 cups Gold Medal® all-purpose flour 1/2 cup cornmeal 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 egg, beaten 3/4 cup sour cream 1 tablespoon butter or margarine, softened
Instructions	1. Heat oven to 375ºF. 2. Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with butter; fold in half. Place on ungreased cookie sheet. 3. Bake 12 to 15 minutes or until golden brown.

Caramel Pull-Apart Biscuits

Sorce	angela
Caloric	:1 Serving: Calories 295 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 10 mg; Sodium 690 mg; Total Carbohydrate 45 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:20 min Start to Finish:1 hr Makes:12 servings 2 cans (12 oz each) Pillsbury® Golden Layers® refrigerated buttermilk biscuits 1 cup packed brown sugar 1/2 cup whipping cream 1 teaspoon ground cinnamon
Instructions	1. Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan. 2. In small bowl, mix remaining ingredients; pour over biscuits. 3. Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.