Cheesy Pretzels

Sorce	spybreak
Caloric	:1 Serving: Calories 80 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 1280 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:16 pretzels 1 1/2 cups Gold Medal® all-purpose flour 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons butter or margarine, softened 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1 egg Coarse salt
Instructions	1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half. 2. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet. 3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt. 4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Cheese and Spinach Muffins

Sorce	SMRaf
Caloric	:1 Serving: Calories 120 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 340 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1 tablespoon vegetable oil 1 egg 2 cups Original Bisquick® mix 1/2 cup coarsely chopped fresh spinach 1/2 cup shredded Swiss cheese (2 ounces) 1/4 cup grated Parmesan cheese 2 tablespoons chopped green onions
Instructions	1. Heat oven to 400ºF. Grease bottoms of 12 regular-size muffin cups. 2. Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. 3. Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm. High Altitude (3500-6500 ft) Heat oven to 425ºF.

Sun-Dried Tomato Muffins

Sorce	Shadowed Ataraxia
Caloric	:1 Serving: Calories 150 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 300 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 12
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 cup milk 1/4 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup chopped sun-dried tomatoes in olive oil, drained 1/4 cup pimiento-stuffed olives Grated Parmesan cheese
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups. 2. Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Ratatouille Appetizer Pizza

Sorce	petch
Caloric	:1 Serving: Calories 50 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 125 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Ir
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:18 appetizers 1 small zucchini 1 small yellow summer squash 6 tablespoons purchased eggplant meze or eggplant caponata 3 pita folds or breads (6 inches in diameter) 3 slices red onion, separated into rings 2/3 cup crumbled feta cheese 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves Coarse ground pepper, if desired
Instructions	1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices. 2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano. 3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Camembert with Balsamic Bell Peppers

Sorce	cloudstrifeJeao
Caloric	:1 Serving: Calories 135 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 260 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 16 %; Calcium 8
Ingridients	Prep Time:25 min Start to Finish:50 min Makes:12 servings 1 teaspoon olive or vegetable oil 1 medium red bell pepper, chopped (1/2 cup) 1/2 teaspoon packed brown sugar 1 tablespoon balsamic vinegar 1 round (8 ounces) Camembert cheese 2 medium green onions, chopped (2 tablespoons) 1 tablespoon chopped pistachio nuts 4 dozen assorted crackers or small cocktail bread slices
Instructions	1. Heat oven to 350°F. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed. 2. Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft. 3. Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers. High Altitude (3500-6500 ft) No changes.

Slow Cooker Cranberry Barbecue Meatballs

Sorce	leahzero
Caloric	:1 Serving: Calories 130 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 370 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 8 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 10 min Makes:24 servings 1 cup barbecue sauce 1/2 cup (from 9.2-ounce jar) cranberry-orange sauce 1/2 teaspoon ground mustard 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 packages (16 ounces each) frozen meatballs, thawed 2 tablespoons chopped fresh parsley
Instructions	1. Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs. 2. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. 3. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally. High Altitude (3500-6500 ft) No changes.

Grilled Taco Nachos

Sorce	Shintasoft
Caloric	:1 Serving: Calories 600 (Calories from Fat 395 ); Total Fat 44 g (Saturated Fat 19 g); Cholesterol 105 mg; Sodium 1430 mg; Total Carbohydrate 26 g (Dietary Fiber 3 g); Protein 28 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 14 %; Cal
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:8 servings 10 cups tortilla chips 2 pounds bulk pork sausage, cooked and drained 2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained 4 teaspoons Old El Paso® taco seasoning mix, from 1.25 ounce package 4 roma (plum) tomatoes, chopped (1 1/3 cups) 4 medium green onions, sliced (1/4 cup) 4 cups finely shredded Colby-Monterey Jack cheese (1 pound)
Instructions	1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

Nacho Popcorn

Sorce	t-ak
Caloric	:1 Serving: Calories 250 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 8 g); Cholesterol 30 mg; Sodium 490 mg; Total Carbohydrate 14 g (Dietary Fiber 3 g); Protein 9 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 16
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 2 bags Pop•Secret® microwave popcorn (butter or natural flavor), popped Chili powder 1/2 cup well-drained sliced ripe olives 1/4 cup well drained Old El Paso® chopped green chiles 2 cups shredded sharp Cheddar cheese (8 ounces)
Instructions	1. Remove and discard unpopped kernels from popped popcorn. Divide popcorn among four 10-inch microwavable dinner plates. Sprinkle each with desired amount of chili powder and equal amounts of olives, chilies and cheese. 2. Microwave 1 plate at a time uncovered on High about 1 minute or until cheese is melted. (If cheese melts unevenly, rotate plate 1/2 turn after 30 seconds.) Serve warm.

Spiced Pork Tenderloin Crostini

Sorce	SolarMENF-NBS
Caloric	:1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 7 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:1 hr 10 min Makes:36 crostini 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper 1/2 teaspoon dried marjoram leaves 1/4 teaspoon ground sage 1 pork tenderloin (1 pound) 36 slices (from 10-ounce loaf) baguette-style French bread, 1/4 to 1/2 inch thick 1/4 cup Dijon mustard 3/4 cup (from 8.5-ounce jar) apple-cranberry chutney 1/3 cup crumbled blue cheese Fresh marjoram leaves
Instructions	1. Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155ºF. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF. 2. Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until crisp; cool. 3. Cut hot pork into very thin slices (or cool pork if desired). Spread each bread slice with about 1/4 teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves. High Altitude (3500-6500 ft) No changes.

Springtime Ham and Egg Bake

Sorce	BenL
Caloric	:1 Serving: Calories 340 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 230 mg; Sodium 1020 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 24 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 4 %; Calc
Ingridients	Prep Time:20 min Start to Finish:1 hr 25 min Makes:8 servings 6 eggs 3/4 cup Gold Medal® all-purpose flour 1 teaspoon ground mustard 1/2 teaspoon seasoned salt 1/2 teaspoon baking powder 1 container (8 ounces) sour cream 3/4 cup milk 2 cups cubed fully cooked ham (12 ounces) 1 cup chopped roma (plum) tomato, (3 medium) 2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces) 1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives Additional roma (plum) tomato, thinly sliced, if desired Additional chives, if desired
Instructions	1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. 2. Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish. 3. Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.