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.

Sun-Dried Tomato Muffins

Sorce	Shadowed Ataraxia
Caloric	:1 Serving: Calories 150 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 300 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 12
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 cup milk 1/4 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup chopped sun-dried tomatoes in olive oil, drained 1/4 cup pimiento-stuffed olives Grated Parmesan cheese
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups. 2. Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Double-Quick Dinner Rolls

Sorce	leetaxxI_teh_leet_ness
Caloric	:1 Serving: Calories 115 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 200 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; I
Ingridients	Prep Time:10 min Start to Finish:1 hr 30 min Makes:1 dozen rolls 2 1/4 cups Gold Medal® all-purpose or unbleached flour 2 tablespoons sugar 1 teaspoon salt 1 package regular or quick active dry yeast 1 cup very warm water (120°F to 130°F) 2 tablespoons shortening 1 egg
Instructions	1. Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. 2. Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. 3. Heat oven to 400ºF. Bake 15 to 20 minutes or until golden brown.

Ratatouille Appetizer Pizza

Sorce	petch
Caloric	:1 Serving: Calories 50 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 125 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Ir
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:18 appetizers 1 small zucchini 1 small yellow summer squash 6 tablespoons purchased eggplant meze or eggplant caponata 3 pita folds or breads (6 inches in diameter) 3 slices red onion, separated into rings 2/3 cup crumbled feta cheese 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves Coarse ground pepper, if desired
Instructions	1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices. 2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano. 3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Pineapple-Banana Coffee Cake

Sorce	kangie
Caloric	:1 Serving: Calories 315 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 45 mg; Sodium 290 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%
Ingridients	Prep Time:15 min Start to Finish:1 hr 55 min Makes:9 servings Coffee Cake 1 package Betty Crocker® banana quick bread mix 3/4 cup water 3 tablespoons vegetable oil 2 eggs 1 can (8 oz) crushed pineapple, drained, liquid reserved 1/4 cup flaked or shredded coconut Pineapple Glaze 1 cup powdered sugar Remaining drained crushed pineapple (1/4 cup) 1 tablespoon liquid reserved from crushed pineapple 1 tablespoon butter or margarine, melted Garnish, if desired 2 tablespoons flaked or shredded coconut
Instructions	1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan. 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut. High Altitude (3500-6500 ft): Heat oven to 375ºF. Stir 3 tablespoons Gold Medal® all-purpose flour into dry quick bread mix. Increase water to 1 cup. Bake 8-inch pan 43 to 48 minutes, 9-inch pan 30 to 35 minutes.

Pineapple Upside-Down Carrot Muffins

Sorce	John Lee
Caloric	:1 Serving: Calories 215 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 150 mg; Sodium 210 mg; Total Carbohydrate 48 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 6
Ingridients	Prep Time:25 min Start to Finish:50 min Makes:12 muffins 1/4 cup packed brown sugar 2 tablespoons chopped walnuts or pecans 1 can (8 ounces) pineapple slice, drained 1 cup Gold Medal® whole wheat flour 1 cup Gold Medal® all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 egg white 3/4 cup packed brown sugar 2 tablespoons vegetable oil 1 teaspoon vanilla 1 can (8 ounces) crushed pineapple, undrained 1 cup finely grated carrot (1 large) 3/4 cup raisins
Instructions	1. Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray. 2. Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup. 3. Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups. 4. Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

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.

Huevos Rancheros

Sorce	Raynor
Caloric	:1 Serving: Calories 390 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 11 g); Cholesterol 260 mg; Sodium 920 mg; Total Carbohydrate 16 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 8 %; Calci
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:6 servings 1/2 pound bulk chorizo or pork sausage Vegetable oil 6 corn tortillas (5 to 6 inches in diameter) 1 1/4 cups Old El Paso® salsa (any variety) 6 fried eggs 3/4 cup shredded Cheddar cheese (3 ounces)
Instructions	1. Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet. 2. Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot. 3. Spread each tortilla with 1 tablespoon of the salsa to soften. 4. Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.

Festive Spiced Apple Rolls

Sorce	BigBeaner
Caloric	:1 Serving: Calories 200 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 145 mg; Total Carbohydrate 39 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Calcium 2 %; Iron 8 %
Ingridients	Prep Time:30 min Start to Finish:3 hr 10 min Makes:12 rolls Rolls 2 1/2 cups Gold Medal® all-purpose flour 3 tablespoons packed brown sugar 1/2 teaspoon salt 1 package regular or quick active dry yeast 1/3 cup milk 1/3 cup water 3 tablespoons butter or margarine 1 egg 1 jar (14 oz) spiced apple rings, drained Glaze 1/2 cup powdered sugar 1/4 teaspoon vanilla 2 to 3 teaspoons milk
Instructions	1. In large bowl, mix 3/4 cup of the flour, the brown sugar, salt and yeast. In small saucepan, heat 1/3 cup milk, the water and butter until warm, 105°F to 115°F. (Butter need not be melted.) Gradually stir into flour mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg and 1/4 cup of the flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until stiff dough forms. Grease top of dough. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours but no longer than 3 days. 2. Grease 12 regular-size muffins cups. Punch down dough. On lightly floured surface, roll dough into 15x10-inch rectangle. 3. Place apple rings in blender or food processor. Cover and blend on medium speed until almost smooth. Spread apples over dough to within 1/4 inch of edges. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough firmly into roll to seal. Stretch and shape until even. 4. Cut roll into 12 equal slices. Place slices cut sides up in muffin cups. Snip part way through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375°F. Bake about 15 minutes or until golden brown. Immediately remove from pan to cooling rack. (At this point, rolls can be frozen in freezer-safe bags up to 1 month. To serve, remove rolls from bag and wrap in foil. Reheat in 325°F oven about 15 minutes or until hot.) 6. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Serve warm or cool.