Dijon Chicken and Pasta Salad

Sorce	bigbendv
Caloric	:1 Serving: Calories 310 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 30 mg; Sodium 1150 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 17 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 2 tablespoons vegetable oil 3 tablespoons cold water 2 tablespoons Dijon mustard 1 cup cubed cooked chicken
Instructions	1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. 2. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Follow high altitude directions on package.

Bread Machine Hot Cross Buns

Sorce	invazn
Caloric	:1 Serving: Calories 250 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 55 mg; Sodium 270 mg; Total Carbohydrate 43 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:15 min Start to Finish:2 hr 55 min Makes:16 buns Buns 2 eggs 1/2 cup butter or margarine, softened 4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 1/2 teaspoons bread machine or quick active dry yeast 1/2 cup dark raisins 1/2 cup golden raisins 1 egg 2 tablespoons cold water Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired
Instructions	1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. 6. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.

Tres Leches Cake with Crema de Coco

Sorce	mackel
Caloric	:1 Serving: Calories 540 (Calories from Fat 270); Total Fat 30g (Saturated Fat 20g, Trans Fat ncg); Cholesterol 150mg; Sodium 210mg; Total Carbohydrate 58g (Dietary Fiber 3g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 18%; Vita
Ingridients	Prep Time:20 min Start to Finish:3 hr 45 min Makes:12 servings Cake 4 eggs 3/4 cup granulated sugar 1/4 cup cold water 1 teaspoon vanilla 1 cup Gold Medal® all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Tres Leches Sauce 1 can (14 ounces) sweetened condensed milk 1 cup whipping (heavy) cream 1/2 cup canned cream of coconut (not coconut milk) 3 tablespoons light rum or 1 tablespoon vanilla Garnish 3/4 cup whipping (heavy) cream 2 tablespoons powdered sugar 1 cup flaked coconut, toasted 1 pound sliced strawberries 5 kiwi fruit, peeled and chopped
Instructions	1. Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening. 2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. 3. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack. 4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use. 5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed. 6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit. High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.

Chocolate Pudding Cake

Sorce	sdx
Caloric	:1 Serving: Calories 330 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 490mg; Total Carbohydrate 44g (Dietary Fiber 1g, Sugars 29g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vi
Ingridients	Prep Time:10 min Start to Finish:3 hr 50 min Makes:12 servings 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 box (4-serving size) milk chocolate instant pudding and pie filling mix 2 cups cold milk
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pan). 2. Make and cool cake as directed on box for 13x9-inch pan. 3. Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13x9-inch pan.

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.

Caramel Rolls

Sorce	anistrike
Caloric	:1 Serving: Calories 245 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 7 g); Cholesterol 25 mg; Sodium 350 mg; Total Carbohydrate 26 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:12 rolls 1/2 cup packed brown sugar 1/2 cup butter or margarine 36 pecan halves 2 cups Original Bisquick® mix 1/2 cup cold water 2 tablespoons butter or margarine, softened 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon
Instructions	1. Heat oven to 450ºF. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted. 2. Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups. 3. Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute. High Altitude (3500-6500 ft) Heat oven to 475ºF. Heat 1/2 cup butter in 9" square pan until melted; sprinkle with 1/2 cup brown sugar and the pecan halves. Continue as directed, placing slices cut sides down in pan. Bake about 15 minutes.

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.

Bumpy Herbed Breadsticks

Sorce	genosonic
Caloric	:1 Serving: Calories 80 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 100 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:2 hr 55 min Makes:2 dozen breadsticks 1 package regular or quick active dry yeast 1 cup warm water (105°F to 115°F) 2 cups Gold Medal® all-purpose flour 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, if desired 2 tablespoons vegetable oil 1 teaspoon salt 1 to 1 cups Gold Medal® whole wheat flour Cornmeal 1 egg white 2 tablespoons cold water Sesame seed
Instructions	1. Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft). 2. Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 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. Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. 4. Heat oven to 400ºF. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.

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.

Butter Sticks

Sorce	Loonister
Caloric	:1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%;
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:24 sticks 1/3 cup butter or margarine 2 cups Original Bisquick® mix 1/2 cup cold water
Instructions	1. Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. 2. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan. 3. Bake 12 to 15 minutes. Serve hot. High Altitude (3500-6500 ft): Heat oven to 450°F.