Sweet and Spicy Shrimp

Sorce	frazzled
Caloric	:1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 120 mg; Sodium 1060 mg; Total Carbohydrate 9 g (Dietary Fiber 1 g); Protein 14 g Percent Daily Value*: Vitamin A 52 %; Vitamin C 14 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:4 servings 1/4 cup soy sauce 1/2 teaspoon sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 small onion, cut into 1-inch pieces 1/2 medium green bell pepper, cut into 1-inch pieces 1 medium carrot, thinly sliced (1/2 cup) 3/4 pound uncooked peeled deveined large shrimp, thawed if frozen Hot cooked rice, if desired
Instructions	1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. 2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. 3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

Cheddar Melt Chili

Sorce	theoldeagle
Caloric	:1 Serving: Calories 440 (Calories from Fat 120 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1260 mg; Total Carbohydrate 56 g (Dietary Fiber 8 g); Protein 11 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:6 servings 1 pound lean ground beef 3 cups hot water 1 package Hamburger Helper® Cheddar cheese melt 1 cup Old El Paso® salsa (any variety) 1/2 cup milk 1/4 to 1/2 teaspoon chili powder 2 cans (15 ounces each) spicy chili beans in sauce, undrained 1/3 cup milk
Instructions	1. Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, uncooked Pasta, Sauce Mix, salsa, 1/2 cup milk, the chili powder and beans. Heat to boiling, stirring frequently. 3. Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir Topping mix and 1/3 cup milk in bowl 30 seconds; set aside. 4. Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each serving. High Altitude (3500-6500 ft): Simmer 16 to 18 minutes.

Hot and Spicy Chex® Party Mix

Sorce	Ilona
Caloric	:1 Serving: Calories 130 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%
Ingridients	Prep Time:10 min Start to Finish:1 hr 25 min Makes:24 servings (1/2 cup each) 1/4 cup butter or margarine 1 tablespoon Worcestershire sauce 1 1/4 teaspoons seasoned salt 2 to 3 teaspoons red pepper sauce 3 cups Corn Chex® cereal 3 cups Rice Chex® cereal 3 cups Wheat Chex® cereal 1 cup mixed nuts 1 cup pretzels 1 cup bite-size cheese crackers
Instructions	1. Heat oven to 250°F. 2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated. 3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. High Altitude (3500-6500 ft): No changes.

Hot and Spicy Peanuts

Sorce	phkenny
Caloric	:1 Serving: Calories 240 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 140 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 9 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:2 cups peanuts 2 teaspoons vegetable oil 2 garlic cloves, crushed 2 cups unsalted dry-roasted peanuts 2 teaspoons chili powder 1/2 teaspoon salt
Instructions	1. Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard. 2. Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.

Potatoes with Toppers

Sorce	compnetflipje
Caloric	:1 Serving: Calories 220 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 30mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 3g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:2 servings Potatoes 2 medium baking potatoes Toppers Sour cream and finely chopped green onion Hot cooked chopped broccoli and shredded mozzarella cheese Hot chili and shredded Cheddar cheese Whipped cream cheese
Instructions	1. Scrub potatoes; prick several times with fork to allow steam to escape. Place potatoes on microwavable plate. Microwave uncovered on High 3 minutes; turn potatoes over. Microwave 3 minutes 30 seconds to 5 minutes longer or until tender. Wrap potatoes in foil; let stand 5 minutes. 2. Cut slit in tops of potatoes and carefully squeeze to open. Top each with desired topper.

Asian Fish Rolls in Rice-Paper Wrappers

Sorce	Innes
Caloric	:1 Serving: Calories 370 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 300 mg; Total Carbohydrate 57 g (Dietary Fiber 4 g); Protein 24 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 24 %; Calcium
Ingridients	Prep Time:1 hr Start to Finish:1 hr Makes:6 servings Tomato-Ginger Dipping Sauce 3/4 cup Progresso® tomato puree (from 28-oz can) 2 tablespoons lime juice 1 teaspoon grated gingerroot 1 teaspoon soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon chili paste or 1 teaspoon finely chopped hot chile Fish Rolls 2 cups bean sprouts 2 cups shredded Chinese (napa) cabbage (8 oz) 2 cups snow (Chinese) pea pods, cut into julienne strips 18 six-inch rice-paper wrappers 2 cups finely chopped cooked sea bass or whitefish (3/4 lb) 1/3 cup chopped fresh cilantro 3 tablespoons finely chopped unsalted roasted peanuts
Instructions	1. In small bowl, mix all dipping sauce ingredients until smooth. Cover and refrigerate until serving time. 2. In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods. 3. Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers. 4. Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.

Spicy Sausage Pizza Pie

Sorce	ibibluemx
Caloric	:1 Serving: Calories 280 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 6 g); Cholesterol 35 mg; Sodium 990 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 12 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:8 servings 1 pound bulk pork sausage 1 can (8 ounces) pizza sauce 1/2 teaspoon dried oregano leaves 2 cups Original Bisquick® mix 1/4 cup process cheese spread, room temperature 1/4 cup hot water Green and red bell pepper rings, if desired 1 cup shredded mozzarella cheese (4 ounces)
Instructions	1. Heat oven to 375ºF. Grease large cookie sheet. Cook sausage in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pizza sauce and oregano; set aside. 2. Stir Bisquick mix, cheese spread and hot water until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. Spread sausage mixture over crust to within 3 inches of edge. Fold edge over mixture, leaving center open. Top with bell pepper rings. Sprinkle with cheese. 3. Bake 23 to 25 minutes or until crust is light golden brown and cheese is melted. High Altitude (3500-6500 ft) Heat oven to 400ºF.

Easy Snowflake Buns

Sorce	AcWorld
Caloric	:1 Serving: Calories 145 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 400 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:15 min Start to Finish:3 hr 40 min Makes:12 buns 1 package (13.5 ounces) frozen dinner roll dough 3 tablespoons Gold Medal® all-purpose flour 3/4 teaspoon hot water 3 tablespoons butter or margarine, softened
Instructions	1. Grease round pan, 9x1 1/2 inches. Arrange 8 balls of dough evenly around outside of pan; place 4 balls in center. Cover and let thaw and rise in warm place 2 to 3 hours or as directed on package. 2. Heat oven to 350º F. Mix flour, butter and hot water. Place in decorating bag with #4 writing tip. Pipe mixture onto center of each ball in snowflake design, 1 to 1 1/2 inches in diameter. 3. Bake 20 to 25 minutes or until golden brown. Immediately lift buns from pan (do not turn upside down). Serve warm.

Cherry-Berry Hot Cross Buns

Sorce	Freak of NatureAnnex
Caloric	:1 Serving: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 55mg; Sodium 280mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 15g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:40 min Start to Finish:3 hr Makes:16 buns Buns 1 package regular active or fast-acting dry yeast 3/4 cup warm water (105°F to 115°F) 2 tablespoons granulated sugar 1/2 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 eggs 4 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/3 cup dried cranberries 1/3 cup dried blueberries 1/3 cup dried cherries 1 egg 2 tablespoons cold water Powdered Sugar Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla
Instructions	1. In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.) 3. Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. 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. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size. 4. Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. 5. Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.

Italian Flatbread

Sorce	PolarisMan
Caloric	:1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 370 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8 %; I
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:12 servings 2 cups Original Bisquick® mix 1/2 cup hot water 2 tablespoons butter or margarine, melted 1/4 cup shredded Cheddar cheese 1/4 cup shredded Monterey Jack cheese 1/4 cup grated Parmesan cheese 2 teaspoons parsley flakes 1/2 teaspoon Italian seasoning
Instructions	1. Heat oven to 450ºF. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times. 2. Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough. 3. Bake 10 to 12 minutes or until edges are light golden brown. Serve warm. High Altitude (3500-6500 ft) No changes.