Knight's Castle Cake

Sorce	Smoothie
Ingridients	Prep Time:45 min Start to Finish:2 hr 35 min Makes:12 servings 1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs Blue food color 1 container Betty Crocker® Whipped fluffy white frosting 1/2 cup packed brown sugar 4 gumdrops 4 Betty Crocker® Fruit by the Foot® chewy fruit-flavored snacks (from variety pack of different colors) 1/4 cup multicolored small goldfish-shaped crackers Rock candy, if desired 1/2 bar milk chocolate candy, with or without almonds, if desired
Instructions	1. Heat oven to 325°F. Generously grease Nordic Ware® Castle Bundt® cake pan with shortening and lightly flour, or spray pan with baking spray with flour. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. 3. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour. 4. Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Stir 8 to 10 drops blue food color into frosting. Spread frosting around base of cake to look like water. Sprinkle brown sugar around frosting on plate to look like sand. 5. Place gumdrops on top of each tower. Cut long flag-shaped pieces out of fruit snack with sharp knife or kitchen scissors. Roll fruit snack around 4 toothpicks to make flags; insert toothpicks into gumdrops. Arrange crackers and rock candy in frosting, and add chocolate bar, upside down, for drawbridge as shown. High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

Poppy the Penguin

Sorce	FrankImogen
Caloric	:1 Serving: Calories 310 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 15 mg; Sodium 60 mg; Total Carbohydrate 41 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:45 min Start to Finish:45 min Makes:1 penguin (about 12 servings) 12 cups popped popcorn 1/4 cup butter or margarine 1 bag (10 1/2 ounces) miniature marshmallow (6 cups) 1/4 teaspoon peppermint extract 2 candy canes 6 ounces vanilla-flavored candy coating (almond bark), melted 4 ounces chocolate-flavored candy coating (almond bark), melted Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls Assorted candies, if desired
Instructions	1. Discard unpopped kernels from popped popcorn. 2. Heat butter and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly. 3. To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Shape popcorn to make feet and beak. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes. 4. Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin's coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies. Microwave Directions: Place marshmallows in 4-quart microwavable bowl or casserole. Cut butter into 4 pieces; place on marshmallows. Microwave uncovered on High 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.

Scarecrow and Spider Cupcakes

Sorce	Joshua Jones
Caloric	:1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:30 min Start to Finish:50 min Makes:16 cupcakes 1 1/2 cups Original Bisquick® mix 1/2 cup sugar 1/2 cup milk or water 2 tablespoons shortening 1 tablespoon vanilla 1 egg 1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting 8 fudge-dipped flat-bottom ice-cream cones Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls Shredded whole wheat cereal biscuits, crushed Assorted candies, such as candy corn, red string licorice and small gumdrops 32 candy eyes 1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting 48 large black gumdrops Black shoestring licorice, cut into 4-inch pieces
Instructions	1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups. 2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full. 3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes. Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.

Snips and Squiggles Cake

Sorce	crackpsx
Caloric	:1 Serving: Calories 380 (Calories from Fat 160); Total Fat 17g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 50mg; Sodium 250mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 39g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:2 hr 10 min Makes:8 servings 1 cup Gold Medal® all-purpose flour 3/4 cup sugar 1/2 cup sour cream 1/4 cup butter or margarine, softened 1/4 cup water 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1 cup Betty Crocker® Rich & Creamy lemon or vanilla frosting (from 16-oz container) 1 Betty Crocker® Fruit by the Foot® fruit snack roll (from 4.5-oz package)
Instructions	1. Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour. 2. In large bowl, beat all ingredients except frosting and fruit roll with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 33 to 38 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4. Spread with frosting. Cut part of fruit roll into bite-size pieces with decorative-edged craft scissors (keep paper backing on fruit roll to make cutting easier, then peel off). Cut remaining fruit roll into shapes with craft hole punches (larger, simpler shapes work best). Place fruit shapes randomly over frosting.

Bread Machine Frosty Snowman

Sorce	arcynic
Caloric	:1 Serving: Calories 120 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 160 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 5 %; Calcium 0%; I
Ingridients	Prep Time:20 min Start to Finish:4 hr 45 min Makes:24 servings Bread 1 cup water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 1/2 teaspoons salt 2 1/4 teaspoons bread machine yeast Glaze and Decorations 2 cups powdered sugar 3 tablespoons milk Pretzel rods, if desired 2 round cookies, if desired Assorted candies, if desired Betty Crocker® Fruit Roll-Ups® chewy fruit snack roll, if desired White candy sprinkles or edible glitter, if desired
Instructions	1. Measure carefully, placing water, butter, flour, granulated sugar, cinnamon, salt and yeast in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. 3. Heat oven to 375°F. Grease cookie sheet. Divide dough into 2 parts, with 1 part slightly smaller than the other. Shape smaller part of dough into 4-inch ball; place on cookie sheet. Shape remaining dough into 6-inch ball; place next to 4-inch ball with sides touching. Cover and let rise in warm place 15 minutes. 4. Bake 25 to 28 minutes or until bread is golden and sounds hollow when tapped. Cool 10 minutes. Carefully remove from cookie sheet to cooling rack. Cool completely, about 2 hours. 5. Place baked bread on serving platter. In small bowl, mix powdered sugar and milk until smooth and thin enough to drizzle. Spoon glaze over bread, allowing some to drizzle down sides. Attach pretzel rods for arms and cookies for earmuffs. Decorate with candies. Cut fruit snack; add for scarf. Sprinkle with candy sprinkles.

Ghosts on Broomsticks

Sorce	medscape
Caloric	:1 Serving: Calories 80 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:30 min Start to Finish:1 hr 15 min Makes:14 candies 1 roll (0.75 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack in 3-foot roll (any flavor), unwrapped 14 pretzel sticks (2 to 3 inches long) 2/3 cup white vanilla chips, melted 1 1/2 teaspoons miniature semisweet chocolate chips (52 chips)
Instructions	1. Line large cookie sheet with waxed paper or parchment paper. Unroll fruit snack roll. With kitchen scissors, cut 3/4-inch-long fringe on one long side of snack roll. Cut fringed roll into 2-inch pieces. 2. To make each "broomstick," wrap piece of fringe around one end of pretzel; press to seal. Place "broomsticks" on waxed paper-lined cookie sheet. 3. Drop rounded 1/2 teaspoonfuls of melted white vanilla chips crosswise onto pretzels; shape to resemble "ghosts" seated on "broomsticks." 4. Press 3 miniature chocolate chips into each "ghost" for eyes and mouth. Let stand at room temperature for about 45 minutes or in freezer for about 5 minutes or until set. Peel candies from waxed paper.

Let's Celebrate Cake

Sorce	hydroponik
Caloric	:1 Serving: Calories 360 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3 1/2g, Trans Fat 3g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 40g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitam
Ingridients	Prep Time:25 min Start to Finish:2 hr 25 min Makes:16 servings 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 3 rolls Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any variety) 1 container Betty Crocker® Rich & Creamy vanilla frosting Assorted sugar sequins and colored sugars 3 drops yellow food color 6 candy sticks, 5 inches long
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. 2. Meanwhile, make streamers. Unroll 1 fruit snack roll and cut crosswise into three 12-inch strips with a knife. Cut each strip lengthwise into 3 equal narrow strips. Roll each narrow strip in a spiral around handle of wooden spoon, then carefully remove from spoon, retaining curled shape. 3. Reserve 1/4 cup frosting for party blowers. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Press sugar sequins and colored sugars into frosting on side and along outer edge of top of cake. 4. Make 6 party blowers.Tint reserved frosting with food color. For each party blower, break candy stick in half. Cut 2 chewy fruit snack rolls each into three 12-inch strips. Place a small amount of frosting 1/4 inch from broken end of 1 candy stick half. Wrap narrow end of piece of fruit roll over frosting. Pipe 2 rows of frosting stars over seam with decorating bag and star tip. Curl the end of the fruit roll to about 1 1/2 inches from star rows and secure with small amount of frosting if needed. Place party blowers on top of cake with candy sticks toward center of cake. Reshape streamers into desired curl and place between party blowers and around base of cake. Any streamers draped over edge of cake can be lightly pressed into frosting to retain curl. Store cake loosely covered. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Chex® Barbecue Snack Mix

Sorce	Vman
Caloric	:1 Serving: Calories 150 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 5g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:15 servings (1/2 cup each) 3 cups Rice Chex® cereal 3 cups Corn Chex® cereal 1 1/2 cups bite-size pretzel twists 1 1/2 cups bite-size cheese crackers 3/4 cup honey-roasted peanuts 1/2 cup barbecue sauce 1 tablespoon vegetable oil 3/4 teaspoon onion powder 3/4 teaspoon garlic powder
Instructions	1. In large microwavable bowl, mix cereals, pretzels, crackers and peanuts. 2. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated. 3. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool, about 15 minutes. Store in airtight container. High Altitude (3500-6500 ft): No changes.

Southwest Snack

Sorce	piginabox
Caloric	:1 Serving: Calories 40 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 170 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:32 cups snack 2 bags Pop•Secret® 94% Fat Free microwave popcorn (any flavor), popped (24 cups) 6 cups Baked Bugles® Cheddar flavor corn snacks 2 cups fat-free pretzel sticks 2 tablespoons reduced-fat margarine-type product, melted 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 cup grated Parmesan cheese
Instructions	1. Heat oven to 300ºF. 2. Divide popcorn, corn snacks and pretzels between two 2-gallon plastic food-storage bags. 3. Mix margarine-type product, chili powder, cumin and garlic powder; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat. 4. Pour mixture into two ungreased rectangular pans, 13x9x2 inches. 5. Bake 10 minutes; cool. Store in airtight container.

Honey-Roasted Chex® Mix

Sorce	avaraj
Caloric	:1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 5g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vita
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:15 servings (1/2 cup each) 3 cups Corn Chex® cereal 2 cups Cheerios® cereal 1 1/2 cups Bugles® original corn snacks 1/2 cup honey-roasted peanuts or 1 cup pretzels 2 tablespoons light corn syrup 2 tablespoons honey 1 tablespoon butter or margarine 1/2 teaspoon vanilla
Instructions	1. Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts. 2. In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan. 3. Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container. High Altitude (3500-6500 ft): No changes.