Cappuccino Nog

Sorce	cbryanwinzor
Caloric	:1 Serving: Calories 250 (Calories from Fat 115 ); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 120 mg; Sodium 90 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 12
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:16 servings (about 3/4 cup each) 6 eggs, slightly beaten 2/3 cup granulated sugar 1/8 teaspoon salt 5 cups milk 2 teaspoons vanilla 2 cups hot espresso coffee 1 cup coffee liqueur or brandy 2 cups whipping (heavy) cream 2 tablespoons packed brown sugar Ground cinnamon
Instructions	1. Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm. 2. Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture. 3. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

Hot Spiced Cider

Sorce	haste
Caloric	:1 Serving: Calories 115 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 29 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %; Iron 4 %
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:6 servings (1 cup each) 6 cups apple cider 1/2 teaspoon whole cloves 1/4 teaspoon ground nutmeg 3 cinnamon sticks
Instructions	1. Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes. 2. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.

Raspberry Truffle Tart

Sorce	nL[Dragon]
Caloric	:1 Serving: Calories 595 (Calories from Fat 325 ); Total Fat 36 g (Saturated Fat 16 g); Cholesterol 35 mg; Sodium 360 mg; Total Carbohydrate 69 g (Dietary Fiber 6 g); Protein 5 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 16 %; Calciu
Ingridients	Prep Time:30 min Start to Finish:4 hr 5 min Makes:8 servings 1 1/4 cups Original Bisquick® mix 1/2 cup powdered sugar 1/2 cup finely chopped pecans 1/4 cup butter or margarine (firm) 1 tablespoon hot water 2/3 cup raspberry preserves, melted 1 cup whipping (heavy) cream 1 package (12 ounces) semisweet chocolate chips (2 cups) 1 pint raspberries (2 cups) 2 tablespoons raspberry liqueur, if desired Whipped cream, if desired
Instructions	1. Heat oven to 350ºF. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan. 2. Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely. 3. Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set. 4. Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator. High Altitude (3500-6500 ft) Heat oven to 375ºF.

Mud Pie

Sorce	Khalid
Caloric	:1 Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 8 g); Cholesterol 85 mg; Sodium 180 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:15 min Start to Finish:1 hr 45 min Makes:8 servings 1 cup granulated sugar 1/2 cup butter or margarine, melted 1/3 cup Gold Medal® all-purpose flour 1/3 cup baking cocoa 1 teaspoon vanilla 1/4 teaspoon salt 2 eggs 1 cup chopped nuts, if desired 1/4 cup hot fudge sauce or topping 1 cup whipping (heavy) cream 2 tablespoons powdered sugar 2 to 3 tablespoons hot fudge sauce or topping, if desired
Instructions	1. Heat oven to 325ºF. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan. 2. Bake 25 to 30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely,about 1 hour. 3. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Cover and refrigerate any remaining pie.

Chocolate-Peanut-Banana Cookies (Cookie Mix)

Sorce	tserrano
Caloric	:1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:2 dozen cookies 1 pouch Betty Crocker® chocolate peanut butter chip cookie mix 1 cup mashed ripe bananas (2 medium) 1 egg 1 container Betty Crocker® Whipped fluffy white frosting Chocolate shot or other cookie decors
Instructions	1. Heat oven to 350°F. Grease cookie sheet. 2. Stir cookie mix, bananas and egg in medium bowl until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet. 3. Bake 10 to 12 minutes or until set (centers will be soft). Cool 1 minute before removing from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting; sprinkle with chocolate shot while frosting is still wet. (Total time will vary; cook or bake time is per batch.)

Peanut Butter Marble Cake

Sorce	tobudy
Caloric	:1 Serving: Calories 220 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 40 mg; Sodium 310 mg; Total Carbohydrate 36 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:20 min Start to Finish:2 hr 5 min Makes:16 servings Cake 2 1/4 cups Gold Medal® all-purpose flour 1 1/2 cups granulated sugar 1/2 cup peanut butter 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 3 eggs 3 tablespoons unsweetened baking cocoa 1/8 teaspoon baking soda 1/4 cup hot fudge topping, if desired Peanut Butter Buttercream Frosting 3 cups powdered sugar 1/3 cup butter or margarine, softened 1 1/2 teaspoons vanilla 1/4 cup milk 1/4 cup peanut butter
Instructions	1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. 2. Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling. 3. Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.

Hot Dog Casserole

Sorce	Joe Balrog
Caloric	:1 Serving: Calories 335 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 7 g); Cholesterol 30 mg; Sodium 1120 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 7 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:4 servings 1 1/3 cups water 1/3 cup milk 2 tablespoons butter or margarine 1/2 teaspoon salt 1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 1/4 cup sweet pickle relish 2 tablespoons mayonnaise or salad dressing 1 tablespoon instant minced onion 2 teaspoons yellow mustard 4 to 6 hot dogs
Instructions	1. Heat oven to 350ºF. Heat water, milk, butter and salt to boiling in 2-quart saucepan. Remove from heat. Stir in dry potatoes just until moist. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole. 2. Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes. 3. Bake uncovered 25 to 30 minutes or until center is hot. High Altitude (3500-6500 ft) No changes.

Turkey and Broccoli Pasta

Sorce	whatnot
Caloric	:1 Serving: Calories 390 (Calories from Fat 130 ); Total Fat 15 g (Saturated Fat 7 g); Cholesterol 75 mg; Sodium 890 mg; Total Carbohydrate 36 g (Dietary Fiber 1 g); Protein 29 g Percent Daily Value*: Vitamin A 15 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:5 servings 1 pound ground turkey 2 1/2 cups hot water 1 cup milk 1 package Hamburger Helper® three cheese 1 teaspoon dried oregano leaves 1 1/2 cups Green Giant® frozen cut broccoli 1 cup shredded mozzarella cheese (4 ounces)
Instructions	1. Cook turkey in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, milk, Pasta, Sauce Mix and oregano. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in broccoli. Cover and simmer 5 minutes. Sprinkle with cheese; cook uncovered until cheese is melted. High Altitude (3500-6500 ft) Increase first cook time to 12 minutes and second simmer time to 5 to 7 minutes.

Chicken and Broccoli Stir-Fry

Sorce	teamleader
Caloric	:1 Serving: Calories 260 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 70 mg; Sodium 1030 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 31 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 62 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:4 servings 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 garlic cloves, finely chopped 2 teaspoons finely chopped gingerroot 1 medium onion, cut into thin wedges 1 cup baby-cut carrot, cut lengthwise in half 1 cup chicken broth 3 tablespoons soy sauce 2 teaspoons sugar 2 cups broccoli flowerets 1 cup sliced fresh mushrooms (3 ounces) 1/2 cup diced red bell pepper 2 teaspoons cornstarch 1 cup hot cooked Chinese plain noodles
Instructions	1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown. 2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. 3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. 4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Spicy Pepper Steak

Sorce	Imalatiana
Caloric	:1 Serving: Calories 205 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 1 tablespoon chili or vegetable oil 1 pound cut-up beef for stir-fry 1 medium bell pepper, cut into 3/4-inch squares 1 medium onion, sliced 1/4 cup hoisin sauce Hot cooked noodles or rice, if desired
Instructions	1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. 2. Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.