/ Appetizers and Snacks / Hot Appetizer

Italian Layered Salad (Crowd Size)

Sorce Erdmannchen
Caloric :1 Serving: Calories 185 (Calories from Fat 135); Total Fat 15g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitami
Ingridients Prep Time:20 min
Start to Finish:2 hr 20 min
Makes:16 servings

6 cups bite-size pieces iceberg lettuce (1 pound)
1 bag (16 ounces) broccoli slaw (6 cups)
1 can (15 ounces) Green GiantÂ® garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
1/4 cup shredded Asiago cheese (1 ounce)
2 tablespoons chopped fresh parsley
Instructions

1. In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
2. Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

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Impossibly Easy Breakfast Bake (Crowd Size)

Sorce dragonblunt
Caloric :1 Serving: Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 115mg; Sodium 490mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:12 servings

2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original BisquickÂ® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
Instructions

1. Heat oven to 400ÂºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
High Altitude (3500-6500 ft) No changes.

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 MedalÂ® Harvest KingÂ® or Better for BreadÂ® 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 375Â°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.

Taco Soup

Sorce Xavior
Caloric :1 Serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 2490mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 26g); Protein 15g Percent Daily Value*: Vitamin A 35%; Vitam
Ingridients Prep Time:10 min
Start to Finish:10 min
Makes:2 servings (1 1/2 cups each)

1 can (19 oz) ProgressoÂ® Vegetable Classics creamy tomato soup
1/2 cup Old El PasoÂ® refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 can (4.5 oz) Old El PasoÂ® chopped green chiles
1/4 cup shredded Monterey Jack cheese (1 oz)
1/4 cup crushed corn chips
Instructions

1. In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot.
2. Top individual servings with cheese and corn chips.
High Altitude (3500-6500 ft): No change.

Club Pasta Salad

Sorce yzarC
Caloric :1 Serving: Calories 525 (Calories from Fat 260 ); Total Fat 29 g (Saturated Fat 6 g); Cholesterol 70 mg; Sodium 740 mg; Total Carbohydrate 40 g (Dietary Fiber 3 g); Protein 29 g Percent Daily Value*: Vitamin A 40 %; Vitamin C 10 %; Calciu
Ingridients Prep Time:10 min
Start to Finish:25 min
Makes:4 servings

1 package Betty CrockerÂ® Suddenly SaladÂ® ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce
Instructions

1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender.
2. Drain pasta. Rinse with cold water. Shake to drain well.
3. Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).
High Altitude (3500-6500 ft) Prepare as directed in High Altitude directions on package.

Cheesy Sausage and Egg Bake

Sorce Souleh
Caloric :1 Serving: Calories 255 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 6 g); Cholesterol 240 mg; Sodium 880 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calciu
Ingridients Prep Time:25 min
Start to Finish:1 hr
Makes:12 servings

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original BisquickÂ® mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs
Instructions

1. Heat oven to 350ÂºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.
High Altitude (3500-6500 ft) Bake about 35 minutes.

Cheesy Egg and Rice Bake

Sorce NerdAdamskidCGKIII
Caloric :1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 500 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 10 %; Calcium
Ingridients Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:6 servings

1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, chopped (1/2 cup)
2/3 cup uncooked regular long-grain rice
1 1/3 cups water
1 cup frozen chopped broccoli
1 cup small curd creamed cottage cheese
3/4 cup shredded Cheddar cheese (3 ounces)
2 tablespoons ProgressoÂ® dry bread crumbs (any flavor)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup shredded Cheddar cheese (1 ounce)
Instructions

1. Heat oven to 325Â°F. Lightly grease quiche dish, 9x1 1/2 inches.
2. Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
3. Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Strawberries and Cream Cake

Sorce HyDa_Stricker
Caloric :1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 75mg; Sodium 290mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 24g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients Prep Time:15 min
Start to Finish:1 hr 55 min
Makes:15 servings

Cake
1 box Betty CrockerÂ® SuperMoistÂ® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
Instructions

1. Heat oven to 350ÂºF (325ÂºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
3. In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.
High Altitude (3500-6500 ft) Follow High Altitude cake mix directions on box for 13x9-inch pan.

Layered Summertime Salad

Sorce cybersoft
Caloric :1 Serving: Calories 340 (Calories from Fat 190); Total Fat 21g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 34%; Vitami
Ingridients Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:10 to 12 servings

2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)
Instructions

1. Cook pasta as directed on package; drain. Rinse with cold water; drain.
2. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
3. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.

Hot 'n Spicy Corn

Sorce Jaimie
Caloric :1 Serving: Calories 100 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients Prep Time:15 min
Start to Finish:15 min
Makes:8 servings

2 bags (1 lb each) Green GiantÂ® NibletsÂ® frozen whole kernel corn
1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon salt
Instructions

1. Cook corn as directed on bags.
2. Stir in all remaining ingredients; cook until hot.