Pineapple Upside-Down Carrot Muffins

Sorce	John Lee
Caloric	:1 Serving: Calories 215 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 150 mg; Sodium 210 mg; Total Carbohydrate 48 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 6
Ingridients	Prep Time:25 min Start to Finish:50 min Makes:12 muffins 1/4 cup packed brown sugar 2 tablespoons chopped walnuts or pecans 1 can (8 ounces) pineapple slice, drained 1 cup Gold Medal® whole wheat flour 1 cup Gold Medal® all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 egg white 3/4 cup packed brown sugar 2 tablespoons vegetable oil 1 teaspoon vanilla 1 can (8 ounces) crushed pineapple, undrained 1 cup finely grated carrot (1 large) 3/4 cup raisins
Instructions	1. Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray. 2. Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup. 3. Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups. 4. Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

French Breakfast Puffs

Sorce	davidspinney
Caloric	:1 Serving: Calories 200 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 180 mg; Total Carbohydrate 23 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:15 puffs 1/3 cup shortening 1/2 cup sugar 1 egg 1 1/2 cups Gold Medal® all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup milk 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 cup butter or margarine, melted
Instructions	1. Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. 2. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. 3. Bake 20 to 25 minutes or until golden brown. 4. Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

Sesame Fingers

Sorce	scHooLed
Caloric	:1 Serving: Calories 30 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 45 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:16 sesame fingers 4 slices whole wheat bread 2 tablespoons butter or margarine, softened 2 teaspoons sesame seed
Instructions	1. Set oven control to broil. 2. Spread bread with butter. Sprinkle with sesame seed. Cut each slice crosswise into 4 strips. Place strips in broiler pan. 3. Broil 4 inches from heat 1 1/2 to 2 minutes or until edges of bread are brown.

Hot and Spicy Greens

Sorce	ndtcabinTonica
Caloric	:1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 40 mg; Total Carbohydrate 7 g (Dietary Fiber 4 g); Protein 3 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 36 %; Calcium 12
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:6 servings 2 tablespoons butter or margarine 2 tablespoons finely chopped onion 1 to 2 teaspoons grated gingerroot 2 pounds collard greens or spinach, coarsely chopped 1 serrano chili, seeded and finely chopped
Instructions	1. Melt butter in Dutch oven over medium heat. 2. Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

Peanut Butter and Banana Wraps

Sorce	pir
Caloric	:1 Serving: Calories 400 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 4 g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 52 g (Dietary Fiber 6 g); Protein 14 g Percent Daily Value*: Vitamin A 0%; Vitamin C 8 %; Calcium 2 %
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 servings 1/2 cup creamy peanut butter 4 whole wheat or regular flour tortillas (8 to 10 inches in diameter) 1/4 cup honey 2 small bananas, sliced 1/4 cup miniature semisweet chocolate chips, if desired
Instructions	1. Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips. 2. Roll up tortillas. Secure with toothpicks.

Citrus Pasta Salad

Sorce	Jenestasia
Caloric	:1 Serving: Calories 375 (Calories from Fat 215 ); Total Fat 23 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 480 mg; Total Carbohydrate 39 g (Dietary Fiber 8 g); Protein 8 g Percent Daily Value*: Vitamin A 48 %; Vitamin C 100 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:2 servings 1/4 cup mayonnaise or salad dressing 1 teaspoon grated orange peel 1 tablespoon orange juice 1/4 teaspoon salt 3/4 cup cooked medium pasta shells 2 large radishes, sliced 1 orange, peeled, seeded and sectioned 1 box (9 oz) Green Giant® frozen broccoli cuts, thawed and drained
Instructions	1. Mix mayonnaise, orange peel, orange juice and salt in 2-quart bowl. Stir in remaining ingredients. 2. Cover and refrigerate at least 1 hour until chilled.

Grilled Chicken Pizza Mexicana

Sorce	Ron
Caloric	:1 Serving: Calories 675 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 13 g); Cholesterol 105 mg; Sodium 1010 mg; Total Carbohydrate 78 g (Dietary Fiber 3 g); Protein 40 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 22 %; Cal
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 2 cups shredded taco-flavored cheese (8 ounces) 1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter) 1 1/2 cups chopped cooked chicken 2 roma (plum) tomatoes, thinly sliced 1 small jalapeño chili, seeded and finely chopped
Instructions	1. Heat coals or gas grill for direct heat. 2. Sprinkle cheese evenly over pizza crust. Top with remaining ingredients. 3. Cover and grill pizza 4 to 6 inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)

Spicy Chinese Pizza

Sorce	ViperHSKLegna
Caloric	:1 Serving: Calories 285 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 450 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 20 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:8 servings 1 tablespoon chili or vegetable oil 3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces 1 teaspoon finely chopped gingerroot 1 can (8 ounces) no-salt-added tomato sauce 1 tablespoon chili puree with garlic 1 teaspoon soy sauce 1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter) 1 can (8 ounces) sliced water chestnuts, drained 2 ounces small snow (Chinese) pea pods (1/2 cup) 1/3 cup sliced red onion 2 cups shredded mozzarella cheese (8 ounces) 1 tablespoon chopped fresh cilantro
Instructions	1. Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce. 2. Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese. 3. Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro.

Tuna-Pickle Pitas

Sorce	Marik
Caloric	:1 Serving: Calories 210 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 15 mg; Sodium 540 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 56 %; Vitamin C 2 %; Calcium 4
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 servings 1 can (6 ounces) light tuna in water, drained 1 large carrot, shredded (1 cup) 2 tablespoons sweet pickle relish 1 tablespoon coleslaw dressing 1/4 teaspoon celery seed, if desired 4 pita breads (6 inches in diameter), cut in half to form pockets
Instructions	1. Mix all ingredients except pita breads. 2. Spoon tuna mixture into pita bread halves.

Gingerbread Pancakes

Sorce	XSreality
Caloric	:1 Serving: Calories 115 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 25 mg; Sodium 250 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:18 pancakes 2 1/2 cups Original Bisquick® mix 1 cup milk 3/4 cup apple butter 2 tablespoons vegetable oil 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 eggs
Instructions	1. Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 2. Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle. 3. Cook until edges are dry. Turn; cook until brown. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) No changes.