Turkey Cookies (Cookie Mix)

Sorce	c_m
Caloric	:1 Serving: Calories 285 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 15 mg; Sodium 135 mg; Total Carbohydrate 42 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:5 min Start to Finish:45 min Makes:18 cookies 1 pouch (1 pound 1.5 ounces) Betty Crocker® sugar cookie mix 1/2 cup margarine or butter, melted 1 egg 1/4 cup Gold Medal® all-purpose flour 1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting Assorted candies, if desired
Instructions	1. Heat oven to 375ºF. Stir cookie mix, margarine, egg and flour in medium bowl until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 4 1/2-inch turkey- or hand-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet. 2. Bake 7 to 9 minutes if using shiny metal cookie sheets; 6 to 8 minutes for nonstick cookie sheets; or 9 to 11 minutes for insulated cookie sheets. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost and decorate with candies as desired. (Total time will vary; cook or bake time is per batch.)

Mexican Beef- and Bean-Stuffed Peppers

Sorce	mnm
Caloric	:1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 410 mg; Total Carbohydrate 26 g (Dietary Fiber 9 g); Protein 11 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 60 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:8 servings 1 1/2 cups Fiber One® cereal 2 cups Progresso® tomato puree (from 28-oz can) 4 medium bell peppers 1/2 pound extra-lean ground beef 1 medium onion, finely chopped (1/2 cup) 1 cup Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 cup shredded reduced-fat Cheddar cheese, if desired
Instructions	1. Heat oven to 350ºF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes. 2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches. 3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers. 4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes. *Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Creamy Fruit Tarts

Sorce	Stical
Caloric	:1 Serving: Calories 320 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 35 mg; Sodium 400 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 28 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:1 hr 10 min Makes:6 servings 1 cup Original Bisquick® mix 2 tablespoons sugar 1 tablespoon butter or margarine, softened 2 packages (3 ounces each) cream cheese, softened 1/4 cup sugar 1/4 cup sour cream 1 1/2 cups assorted sliced fresh fruit or berries 1/3 cup apple jelly, melted
Instructions	1. Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball. 2. Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet. 3. Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans. 4. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

Creamy Asian-Style Chicken and Rice

Sorce	thordragon
Caloric	:1 Serving: Calories 325 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 45 mg; Sodium 1170 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g); Protein 23 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 22 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 servings 1 package Chicken Helper® Oven Favorites® creamy chicken & rice 2 tablespoons peanut butter 3 cups boiling water 2 tablespoons soy sauce 1 bag (1 pound) frozen stir-fry vegetables 1 pound boneless skinless chicken breast halves
Instructions	1. Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Rice, Sauce Mix, peanut butter, boiling water and soy sauce in ungreased pan until peanut butter is melted. Stir in vegetables. 2. Place chicken in pan. Tear off notched corner of Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast. Sprinkle bread crumb Topping over cheese-topped chicken. 3. Bake uncovered 35 to 40 minutes or until rice is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. High Altitude (3500-6500 ft): Increase boiling water to 3 1/4 cups; bake 45 to 50 minutes.

Chocolate Chip Cookie Dough Brownies (Cookie Mix)

Sorce	df?
Caloric	:1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 18g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:1 hr 55 min Makes:48 brownies 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) 1/3 cup vegetable oil 1/4 cup water 2 eggs 1 pouch Betty Crocker® chocolate chip cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container Betty Crocker® Rich & Creamy chocolate frosting
Instructions	1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan. 2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly. 3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

Orange-Cream Cheese Brownies

Sorce	ahodesemochino
Caloric	:1 Serving: Calories 235 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 20 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:30 min Start to Finish:1 hr 30 min Makes:36 brownies 1 package Betty Crocker® Supreme dark chocolate brownie mix (with dark chocolate syrup pouch) 1/4 cup water 1/2 cup vegetable oil 2 eggs 1/2 package (8-ounce size) cream cheese, softened 3 cups powdered sugar 2 tablespoons frozen (thawed) orange juice concentrate Yellow food color Red food color 1/2 cup semisweet chocolate chips 1 tablespoon shortening
Instructions	1. Heat oven to 350ºF. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan. 2. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Spread in pan. 3. Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. 4. Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies. 5. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. 6. For 36 brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies. High Altitude (3500-6500 ft) Follow high altitude directions on package.

Jack-o'-Lantern Cake

Sorce	TaTka
Caloric	:1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 450mg; Total Carbohydrate 60g (Dietary Fiber 1g, Sugars 44g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vita
Ingridients	Prep Time:1 hr 30 min Start to Finish:3 hr 45 min Makes:24 servings 2 boxes Betty Crocker® SuperMoist® devil's food or white cake mix Water, vegetable oil and eggs or egg whites called for on cake mix box 2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting Yellow and red food color 1 green flat-bottom ice-cream cone Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Instructions	1. Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into casserole. 2. Bake devil's food cake 1 hour 10 minutes to 1 hour 20 minutes, white cake about 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make and bake remaining cake mix using same casserole or bowl. 3. With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.) 4. In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting. 5. Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered at room temperature. High Altitude (3500-6500 ft): No change for Devil's Food cake mix. Follow High Altitude cake mix directions for White cake mix and proceed as directed in recipe.

Miniature Lemon Cheese Tarts

Sorce	Sami
Caloric	:1 Serving: Calories 75 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 35 mg; Total Carbohydrate 9 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:20 min Start to Finish:2 hr 55 min Makes:36 miniature tarts 1 package Betty Crocker® Sunkist® lemon bar mix 1 package (3 ounces) cream cheese, softened 3 eggs 1/3 cup water Powdered sugar, if desired Lemon or raspberry pie filling, if desired
Instructions	1. Heat oven to 350ºF. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown. 2. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture. 3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top each with 1/2 teaspoon pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months. High Altitude (3500-6500 ft) For best results, use 48 miniature muffin cups. Bake 22 to 26 minutes.

Triple-Corn Squares with Bean Sauce

Sorce	ciaranBVMagicanhthemchuoi
Caloric	:1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 940 mg; Total Carbohydrate 62 g (Dietary Fiber 7 g); Protein 14 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:40 min Makes:6 servings 1 can (14.75 oz) Green Giant® cream-style corn 1 can (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn, drained 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix 1/3 cup butter or margarine, melted 2 eggs 1 can (15 oz) Progresso® black beans, drained, rinsed 1/3 cup Old El Paso® salsa (any variety) Chopped fresh cilantro, if desired
Instructions	1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches. 2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish. 3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center. 4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.

Spicy Taco Salad

Sorce	metaphoenix
Caloric	:1 Serving: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1010mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 6g); Protein 18g Percent Daily Value*: Vitamin A 40%; V
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 3 2/3 cups hot water 1 package Hamburger Helper® chili macaroni 3 teaspoons chili powder 1/2 teaspoon dried oregano leaves 1/4 teaspoon red pepper sauce 1 large garlic clove, crushed 1/2 teaspoon ground cumin, if desired 1/8 teaspoon ground red pepper (cayenne), if desired 6 cups shredded lettuce 2 medium tomatoes, chopped (1 1/2 cups) 1 medium green bell pepper, chopped (1 cup) 1/3 cup sliced green onion 1/4 cup sliced ripe olives 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, uncooked Pasta, Sauce Mix, chili powder, oregano, pepper sauce, garlic, cumin and red pepper. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Cool 5 minutes. 4. Mix remaining ingredients in large bowl. Add beef mixture; toss. Serve immediately or, if desired, cover and refrigerate at least 4 hours until chilled. High Altitude (3500-6500 ft) No changes.