Bread Machine Hot Buttered Rum Loaf

Sorce	compi
Caloric	:1 Serving: Calories 170 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 270 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb); 12 slices Bread 1 egg 1 tablespoon rum extract 3 tablespoons butter, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1 teaspoon bread machine or quick active dry yeast Nutty Topping 1 egg yolk, beaten 1 1/2 teaspoons finely chopped pecans 1 1/2 teaspoons packed brown sugar
Instructions	1. Into 1-cup measuring cup, break 1 egg. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining bread ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. 3. In small bowl, mix all topping ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack.

Blueberry Best Coffee Cake

Sorce	Juno
Caloric	:1 Serving: Calories 390 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 40mg; Sodium 380mg; Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 39g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:25 min Start to Finish:1 hr 25 min Makes:9 servings Crumb Topping 1/2 cup granulated sugar 1/3 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, softened Coffee Cake 2 cups Gold Medal® all-purpose flour 3/4 cup granulated sugar 1/4 cup shortening 3/4 cup milk 1 egg 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 cups fresh or frozen (thawed and well drained) blueberries Vanilla Glaze 1/2 cup powdered sugar 1/4 teaspoon vanilla 1 to 1 1/2 teaspoons hot water
Instructions	1. Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside. 2. In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping. 3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. 4. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

"Bluebarb" Coffee Cake

Sorce	odranoel
Caloric	:1 Serving: Calories 430 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 45mg; Sodium 430mg; Total Carbohydrate 71g (Dietary Fiber 2g, Sugars 42g); Protein 6g Percent Daily Value*: Vitamin A 6%; Vita
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:8 servings Crumb Topping 1/2 cup granulated sugar 1/3 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup firm butter or margarine Coffee Cake 2 cups Gold Medal® all-purpose flour 3/4 cup granulated sugar 1/4 cup shortening 3/4 cup milk 1 egg 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup fresh or frozen blueberries 1 cup fresh or frozen (thawed and drained) chopped rhubarb Vanilla Glaze 1/2 cup powdered sugar 1 1/2 to 2 teaspoons hot water 1/4 teaspoon vanilla
Instructions	1. Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray. 2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside. 3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping. 4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired. 5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Hot and Peppery Cocktail Shrimp

Sorce	NinjaStorm
Caloric	:1 Serving: Calories 50 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 80 mg; Sodium 140 mg; Total Carbohydrate 1 g; Protein 9 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %; Iron 8 % Exchang
Ingridients	Prep Time:5 min Start to Finish:4 hr 15 min Makes:12 servings (about 5 shrimp each) 1 1/2 pounds uncooked peeled deveined medium shrimp 4 medium green onions, chopped (1/4 cup) 2 teaspoons grated lime peel 1/4 cup lime juice 1 tablespoon reduced-sodium soy sauce 1/4 teaspoon pepper 1/8 teaspoon crushed red pepper 2 garlic cloves, finely chopped 2 teaspoons sesame oil
Instructions	1. Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. 2. Heat oven to 400ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan. 3. Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

Hot Crab Dip

Sorce	Carole
Caloric	:1 Serving: Calories 95 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 95 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %; Iro
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:20 servings (2 tablespoons each) 1 package (8 ounces) cream cheese, softened 1/4 cup grated Parmesan cheese 4 medium green onions, thinly sliced (1/4 cup) 1/4 cup mayonnaise or salad dressing 1/4 cup dry white wine or apple juice 2 teaspoons sugar 1 teaspoon ground mustard 1 garlic clove, finely chopped 1 can (6 ounces) crabmeat, drained, cartilage removed and flaked 1/3 cup sliced almonds, toasted, if desired
Instructions	1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat. 2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds. 3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Engine-Revving Chicken Wings

Sorce	olman
Caloric	:1 Serving: Calories 80 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 440 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 6 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:5 hr 5 min Makes:24 appetizers 1 cup cayenne pepper sauce (hot sauce) 1 teaspoon garlic salt 24 chicken drummettes 2 tablespoons butter or margarine 1 cup Original Bisquick® mix 3/4 teaspoon onion salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper Blue cheese dressing
Instructions	1. Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours. 2. Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan. 3. Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing. High Altitude (3500-6500 ft) No changes.

Hot Artichoke Dip

Sorce	geiger
Caloric	:1 Serving: Calories 40 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 120 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 4 %; Calcium 4 %; Ir
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:1 1/2 cups 1/2 cup mayonnaise or salad dressing 1/2 cup grated Parmesan cheese 4 medium green onions, chopped (1/4 cup) 1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces Crackers or cocktail rye bread, if desired
Instructions	1. In ungreased 1-quart microwavable casserole, mix all ingredients except crackers. 2. Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot. 3. Serve warm with crackers.

Hot and Saucy Cocktail Meatballs

Sorce	Frobertoyewitlol_champion
Caloric	:1 Serving: Calories 65 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 200 mg; Total Carbohydrate 9 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:30 min Start to Finish:1 hr 20 min Makes:6 dozen meatballs 2 pounds lean ground beef 1 cup Progresso® dry bread crumbs (any flavor) 2/3 cup finely chopped onion 1/2 cup milk 2 tablespoons chopped fresh parsley 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 2 eggs 2 bottles (12 ounces each) chili sauce 2 jars (10 ounces each) grape jelly
Instructions	1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan. 2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear. 3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Cheesy Fiesta Pie

Sorce	Ferhaad
Caloric	:1 Serving: Calories 330 (Calories from Fat 170); Total Fat 19g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 110mg; Sodium 560mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars ncg); Protein 16g Percent Daily Value*: Vitamin A 18%; Vita
Ingridients	Prep Time:15 min Start to Finish:1 hr 35 min Makes:6 servings 1 package Betty Crocker® hash brown potato mix 4 cups very hot water 2 tablespoons margarine, butter or spread, melted 1 egg, slightly beaten 2 cups shredded Colby-Monterey Jack cheese (8 ounces) 2 small jalapeño chiles, seeded and finely chopped 1 small red bell pepper, finely chopped (1/2 cup) 2 tablespoons Gold Medal® all-purpose flour 1/2 teaspoon salt 2 eggs 2/3 cup milk Shredded lettuce, if desired Sour cream, if desired Sliced chile peppers, if desired
Instructions	1. Heat oven to 375ºF. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes. 2. Reduce oven temperature to 350ºF. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture. 3. Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers.

Spicy Sausage Breakfast Squares

Sorce	Shi-Girl
Caloric	:1 Serving: Calories 190 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 260mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 2g); Protein 10g Percent Daily Value*: Vitamin A 10%; Vita
Ingridients	Prep Time:20 min Start to Finish:50 min Makes:12 servings 12 oz frozen (thawed) bulk hot pork sausage 1/3 cup chopped onion 2 cloves garlic, finely chopped 1 medium red bell pepper, chopped (1 cup) 1 1/2 cups Gold Medal® all-purpose flour 1/4 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1 cup milk 3 eggs 1 1/2 cups shredded Mexican cheese blend (6 oz)
Instructions	1. Heat oven to 425°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain. Stir in bell pepper; remove from heat. 2. In large bowl, beat flour, salt, crushed red pepper, milk and eggs with wire whisk until smooth. Pour into baking dish. Spoon pork mixture over batter. Sprinkle with cheese. 3. Bake 22 to 27 minutes or until top is golden brown.