Chicken Curry

Sorce	Charlie Hansom
Caloric	:1 Serving: Calories 335 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 840 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 21 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:5 min Start to Finish:40 min Makes:5 servings 1 package Tuna Helper® creamy pasta 3 1/4 cups boiling water 1/4 cup milk 2 tablespoons butter or margarine 2 cups cut-up cooked chicken or turkey 1 to 2 teaspoons curry powder Chopped peanuts, flaked coconut or raisins, if desired
Instructions	1. Heat oven to 425ºF. Mix Pasta, Sauce Mix and remaining ingredients except peanuts in ungreased 2-quart casserole or rectangular pan, 10x6x1 1/2 inches. 2. Cover and bake 30 minutes or until pasta is tender; stir. 3. Let stand uncovered 5 minutes or until sauce is as thick as you'd like. Sprinkle with peanuts if desired. High Altitude (3500-6500 ft) Use ungreased 2-quart casserole only.

Bread Machine Challah

Sorce	Lexmfkennedy
Caloric	:1 Serving: Calories 175 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 310 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:25 min Start to Finish:1 hr 45 min Makes:1 loaf (12 slices) 3/4 cup plus 1 tablespoon water 1 egg 2 tablespoons butter or margarine, softened 3 1/4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 2 tablespoons cold water 1 tablespoon poppy seed
Instructions	1. Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.

Honey-Walnut Pound Cakes

Sorce	DaXclusivemarketingchick
Caloric	:1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 50mg; Sodium 270mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 25g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:2 hr 10 min Makes:2 cakes (8 servings each) Cake 1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix 1 cup water 1/2 cup chopped walnuts 1/3 cup butter or margarine, softened 1/4 cup honey 3 eggs Frosting 1/2 cup Betty Crocker® Rich & Creamy butter cream frosting
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray bottoms only of two 8x4-inch or two 9x5-inch loaf pans. 2. In large bowl, beat cake ingredients on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans. 3. Bake 8-inch loaves 38 to 42 minutes, 9-inch loaves 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. 4. In microwavable bowl, place frosting. Microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides. Store loosely covered. High Altitude (3500-6500 ft): Heat oven to 375°F (350°F for dark or nonstick pans). Increase water to 1 1/4 cups. Add 1/4 cup all-purpose flour to dry mix. Bake 8-inch or 9-inch shiny pans 38 to 42 minutes. Bake 8-inch or 9-inch dark or nonstick pans 35 to 40 minutes.

Spiced Pumpkin Praline Roll

Sorce	garyler
Caloric	:1 Serving: Calories 260 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 70%; Vita
Ingridients	Prep Time:25 min Start to Finish:1 hr 5 min Makes:10 servings 3 eggs 3/4 cup canned pumpkin (not pumpkin pie mix) 1/4 box Betty Crocker® SuperMoist® yellow cake mix (1 cup) 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves About 2 tablespoons powdered sugar 1/2 package (8-oz size) cream cheese, softened 1/2 cup packed brown sugar 1 cup whipping cream 1/4 cup chopped pecans, toasted
Instructions	1. Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper. 2. In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners. 3. Bake 11 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 4. In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator. High Altitude (3500-6500 ft): For cupcakes, use paper baking cups; bake at 375°F (350°F for dark or nonstick pan) 15 to 18 minutes. 18 to 20 cupcakes.

Coconut-Lemon Cake

Sorce	angle
Caloric	:1 Serving: Calories 430 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 310mg; Total Carbohydrate 61g (Dietary Fiber 0g, Sugars 45g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vita
Ingridients	Prep Time:10 min Start to Finish:2 hr 5 min Makes:16 servings 1 box Betty Crocker® SuperMoist® lemon cake mix 1 box (4-serving size) lemon-flavored gelatin 2/3 cup water 1/3 cup vegetable oil 4 eggs 2 containers Betty Crocker® Whipped fluffy white frosting Flaked coconut (about 1 1/2 cups)
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round pans. 2. In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. 3. Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. 4. Fill layers and frost top and side of cake with frosting (three 8-inch layers will require most of frosting; with two 9-inch layers, less frosting will be required). Sprinkle coconut over top and side. Store loosely covered. High Altitude (3500-6500 ft): Increase water to 1 cup.

Key Lime Coconut Angel Cake

Sorce	-=[]M-F-R[]=-mustard_plug[A]{C}
Caloric	:1 Serving: Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 10mg; Sodium 290mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 35g); Protein 5g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 1 can (14 oz) sweetened condensed milk 1/3 cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (12 oz) frozen whipped topping, thawed 1 cup flaked coconut Sliced kiwifruit and strawberries, if desired
Instructions	1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate. 2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. 3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. 4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Rhubarb Meringue Dessert

Sorce	Hello there
Caloric	:1 Serving: Calories 320 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 9 g); Cholesterol 105 mg; Sodium 170 mg; Total Carbohydrate 45 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 55 min Makes:9 servings 1/2 cup butter or margarine, softened 1 cup Gold Medal® all-purpose flour 1 tablespoon sugar 3 eggs, separated 1 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1/4 teaspoon salt 1/2 cup half-and-half 2 1/2 cups cut-up rhubarb 1/3 cup sugar 1 teaspoon vanilla 1/4 cup flaked coconut
Instructions	1. Heat oven to 350ºF. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes. 2. Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes. 3. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Cookie Pizza

Sorce	PROxymUS
Caloric	:1 Serving: Calories 235 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 8 g); Cholesterol 40 mg; Sodium 95 mg; Total Carbohydrate 30 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:16 servings 1/2 cup packed brown sugar 1/4 cup granulated sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla 1 egg 1 1/4 cups Gold Medal® all-purpose flour 1/2 teaspoon baking soda 1/2 package (12-ounce size) miniature semisweet chocolate chips (1 cup) 1 cup sweetened whipped cream 1/4 cup chopped walnuts 1/4 cup flaked or shredded coconut, toasted 1/2 cup candy-coated chocolate candies
Instructions	1. Heat oven to 350ºF. 2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour and baking soda (dough will be stiff). Stir in chocolate chips. 3. Spread or pat dough in ungreased 12-inch pizza pan or on cookie sheet. 4. Bake about 15 minutes or until golden brown; cool in pan. 5. Just before serving, spread cookie with whipped cream. Top with walnuts, coconut and candies. Cut into wedges. Immediately refrigerate any remaining cookie after serving.

Apricot-Apple Crisp

Sorce	swirlamoen
Caloric	:1 Serving: Calories 355 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 50 mg; Total Carbohydrate 66 g (Dietary Fiber 5 g); Protein 3 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 2 %; Calcium 4
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:12 servings 1 1/2 cups Gold Medal® all-purpose flour 1 1/2 cups packed brown sugar 1/4 cup plus 2 tablespoons butter or margarine, softened 2/3 cup chopped macadamia nuts or Other nuts 8 medium tart cooking apples, sliced 2 cups chopped dried apricots (12 ounces) Vanilla or cinnamon ice cream, if desired
Instructions	1. Heat oven to 350ºF. Mix flour, sugar, butter and nuts. 2. Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top. 3. Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.

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.