Pepperoni Breadsticks

Sorce	HONDA ACURA MAIL
Caloric	:1 Serving: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 200mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 1g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:28 breadsticks 2 cups Original Bisquick® mix 1/2 cup cold water 1/2 cup chopped pepperoni (2 oz) 1/4 cup butter or margarine, melted 1 tablespoon grated Parmesan cheese 1 cup pizza sauce
Instructions	1. Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. 2. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. 3. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. High Altitude (3500-6500 ft) No changes.

Make-Ahead Raisin Brioche

Sorce	mrslantG-Nitro
Caloric	:1 Serving: Calories 360 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 200 mg; Total Carbohydrate 53 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:30 min Start to Finish:10 hr 20 min Makes:12 brioche 1 package regular or quick active dry yeast 3 tablespoons warm water, (105° F to 115°F) 2 tablespoons sugar 3 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup cold butter or margarine, cut up 1/3 cup milk 3 eggs 1 1/2 cups golden raisins 1 egg white, beaten
Instructions	1. Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended. 2. Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.) 3. Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes. 4. Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight. 5. Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double. 6. Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

Neptune Pasta Salad

Sorce	lutchrd
Caloric	:1 Serving: Calories 335 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 780 mg; Total Carbohydrate 39 g (Dietary Fiber 3 g); Protein 21 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 24 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® Caesar pasta salad mix 1/4 cup cold water 3 tablespoons vegetable oil 1 package (8 ounces) frozen seafood chunks (imitation crabmeat), thawed 1 1/2 cups broccoli flowerets
Instructions	1. Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. 2. Stir together Seasoning mix from pasta mix, cold water and oil in large bowl; set aside. 3. Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into seasoning mixture. Stir seafood chunks and broccoli into salad. Just before serving, toss with Croutons and Parmesan Topping from pasta mix.

Quiche Lorraine

Sorce	Drago_kemibe
Caloric	:1 Serving: Calories 620 (Calories from Fat 470); Total Fat 52g (Saturated Fat 25g, Trans Fat 3g); Cholesterol 255mg; Sodium 580mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 25%; Vitam
Ingridients	Prep Time:25 min Start to Finish:2 hr 5 min Makes:6 servings Pastry 1 cup Gold Medal® all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 8 slices bacon, crisply cooked, crumbled (1/2 cup) 1 cup shredded Swiss cheese (4 oz) 1/3 cup finely chopped onion 4 large eggs 2 cups whipping cream or half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne)
Instructions	1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. 4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. 5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish. 6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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.

Triple-Crust Peach Cobbler

Sorce	Cherub
Caloric	:1 Serving: Calories 740 (Calories from Fat 360); Total Fat 40g (Saturated Fat 15g, Trans Fat 11g); Cholesterol 30mg; Sodium 630mg; Total Carbohydrate 89g (Dietary Fiber 2g, Sugars 48g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitam
Ingridients	Prep Time:20 min Start to Finish:1 hr 40 min Makes:12 servings 3 packages (11 ounces each) Betty Crocker® pie crust mix 1 cup cold water 1 1/2 cups sugar 3/4 cup butter or margarine, melted 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 2 teaspoons vanilla 2 teaspoons lemon extract 2 cans (29 ounces each) sliced peaches in syrup, undrained
Instructions	1. Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside. 2. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside. 3. Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top. 4. Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish. 5. Bake about 1 hour or until crust is golden brown. Store covered in refrigerator. High Altitude (3500-6500 ft) Heat oven to 375ºF. Bake crust cut into 4 strips 23 minutes. Decrease butter to 1/2 cup; drain peaches and use 1 1/2 cups of the syrup.

Pepperoni and Bacon Pasta Salad

Sorce	DKeppner
Caloric	:1 Serving: Calories 435 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 1030 mg; Total Carbohydrate 45 g (Dietary Fiber 5 g); Protein 17 g Percent Daily Value*: Vitamin A 66 %; Vitamin C 70 %; Calci
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:4 main-dish servings 1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix 1/4 cup cold water 3 tablespoons vegetable oil 2 cups frozen broccoli flowerets, thawed and drained 1 package (3 1/4 ounces) sliced pepperoni, cut in half (1 cup) 1 medium tomato, coarsely chopped (3/4 cup) 1 jar (2 1/2 ounces) sliced mushrooms, drained
Instructions	1. Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. 2. Stir together Seasoning mix, cold water and oil in large bowl; set aside. 3. Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate. High Altitude (3500-6500 ft) Increase boil time to 20 minutes.

Dijon Ham and Pasta Salad

Sorce	Frake
Caloric	:1 Serving: Calories 360 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 1820mg; Total Carbohydrate 47g (Dietary Fiber 6g, Sugars 6g); Protein 17g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:5 min Start to Finish:20 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 3 tablespoons cold water 2 tablespoons vegetable oil 2 tablespoons Dijon mustard 1 cup cubed fully cooked ham 1 can (14 oz) artichoke hearts, drained and cut into fourths
Instructions	1. Cook and drain pasta mix as directed on package. Rinse with cold water until chilled; drain. 2. In large bowl, stir together seasoning mix (from salad mix), water, oil and mustard. Stir in pasta, ham and artichokes. Toss with topping (from salad mix). Serve immediately, or cover and refrigerate up to 2 hours before serving.

Bread Machine Challah

Sorce	Lexmfkennedy
Caloric	:1 Serving: Calories 175 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 310 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:25 min Start to Finish:1 hr 45 min Makes:1 loaf (12 slices) 3/4 cup plus 1 tablespoon water 1 egg 2 tablespoons butter or margarine, softened 3 1/4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 2 tablespoons cold water 1 tablespoon poppy seed
Instructions	1. Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.

Italian Grilled Vegetable Pasta Salad

Sorce	apmqewrqerqewr
Caloric	:1 Serving: Calories 120 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 590 mg; Total Carbohydrate 24 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium 2 %; I
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:8 servings 1 small zucchini or yellow summer squash , cut into 1-inch slices 8 cherry tomatoes 1 medium onion, cut into eighths 1 package (8 ounces) fresh mushroom 1/2 cup reduced-fat Italian dressing 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 1/3 cup cold water
Instructions	1. Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated. 2. Brush grill rack lightly with vegetable oil, or spray with cooking spray. Heat coals or gas grill for direct heat. Place vegetables on grill, using slotted spoon. Grill uncovered 4 to 6 inches from medium heat 4 to 5 minutes, turning once and brushing with remaining dressing in bowl, until crisp-tender. Refrigerate vegetables uncovered in single layer while making pasta. 3. Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. 4. Using same bowl with any remaining dressing, stir together Seasoning mix and cold water; set aside. Drain pasta; rinse with cool water. Shake to drain well. Cut grilled vegetables in half if desired; stir vegetables and pasta into seasoning mixture. Just before serving, toss with Topping. Serve immediately, or refrigerate. High Altitude (3500-6500 ft) Increase boil time to 13 minutes.