Triple-Crust Peach Cobbler

Sorce	Cherub
Caloric	:1 Serving: Calories 740 (Calories from Fat 360); Total Fat 40g (Saturated Fat 15g, Trans Fat 11g); Cholesterol 30mg; Sodium 630mg; Total Carbohydrate 89g (Dietary Fiber 2g, Sugars 48g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitam
Ingridients	Prep Time:20 min Start to Finish:1 hr 40 min Makes:12 servings 3 packages (11 ounces each) Betty Crocker® pie crust mix 1 cup cold water 1 1/2 cups sugar 3/4 cup butter or margarine, melted 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 2 teaspoons vanilla 2 teaspoons lemon extract 2 cans (29 ounces each) sliced peaches in syrup, undrained
Instructions	1. Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside. 2. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside. 3. Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top. 4. Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish. 5. Bake about 1 hour or until crust is golden brown. Store covered in refrigerator. High Altitude (3500-6500 ft) Heat oven to 375ºF. Bake crust cut into 4 strips 23 minutes. Decrease butter to 1/2 cup; drain peaches and use 1 1/2 cups of the syrup.

Teddy Bear Cupcakes

Sorce	Gian
Caloric	:1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 20g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:35 min Start to Finish:1 hr 35 min Makes:24 cupcakes 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup water 1/2 cup creamy peanut butter 3 eggs 1 container Betty Crocker® Whipped chocolate frosting 1/3 cup miniature semisweet chocolate chips 1/3 cup honey-flavor dry-roasted peanuts, chopped 48 teddy bear-shaped graham snacks 24 birthday candles
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Line 24 muffin cups with paper baking cups. 2. In large bowl, beat cake mix, water, peanut butter and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean and tops spring back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. 4. Reserve 1/4 cup of the frosting. Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake with 1/2 teaspoon each chocolate chips and peanuts; press gently into frosting. 5. Spread about 1/2 teaspoon reserved frosting on flat sides of 2 graham snacks. Place candle between frosted sides of graham snacks; press gently together. Repeat with remaining snacks, frosting and candles. Place on cupcakes, pressing candles slightly into cupcakes to hold in place. High Altitude (3500-6500 ft): Increase water to 1 1/4 cups, decrease peanut butter to 1/3 cup. Bake 18 to 21 minutes. Makes 30 cupcakes.

Harvest Cake

Sorce	aCastañeda
Caloric	:1 Serving: Calories 520 (Calories from Fat 210); Total Fat 23g (Saturated Fat 10g, Trans Fat 5g); Cholesterol 85mg; Sodium 510mg; Total Carbohydrate 73g (Dietary Fiber 0g, Sugars 51g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:25 min Start to Finish:3 hr 50 min Makes:21 servings 2 boxes Betty Crocker® SuperMoist® butter recipe yellow cake mix 2 1/2 cups apple cider 1 cup butter, softened 6 eggs 1/2 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/4 cup chopped crystallized ginger 1 cup chopped pecans, if desired 2 containers Betty Crocker® Rich & Creamy vanilla frosting Pumpkin-shaped candies Candy corn Spearmint leaf-shaped gumdrop candies, sliced to desired thinness 1 can (6.4 oz) Betty Crocker® Easy Flow green decorating icing
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round pan. 2. In large bowl, beat 1 box cake mix, 1 1/4 cups of the apple cider, 1 stick (1/2 cup) of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans. 3. Bake 9-inch pan 29 to 34 minutes, 8-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 5. Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost. 6. Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. High Altitude (3500-6500 ft): No change.

Giant Ornament Cookie

Sorce	unknownmeske
Caloric	:1 Serving: Calories 200 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 190 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:16 servings 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/2 cup butter or margarine, softened 1 egg 1 1/2 cups Gold Medal® all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting, if desired Assorted candies
Instructions	1. Heat oven to 375°F. Beat sugars, peanut butter, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. 2. Spread dough in ungreased 12-inch pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. 3. Spread frosting on cookie. Decorate with candies. Loop string licorice through ring-shaped hard candy to make hanger for ornament.

Jolly Santa Cookies

Sorce	fonyer
Caloric	:1 Serving: Calories 270 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 7 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:1 hr Start to Finish:1 hr 40 min Makes:1 1/2 dozen cookies 1/2 cup butter or margarine, softened 1 cup granulated sugar 1 teaspoon grated lemon peel 1 egg 2 tablespoons milk 2 cups Gold Medal® all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 2 tablespoons Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting 3 tablespoons red sugar 18 miniature marshmallows 36 currants or semisweet chocolate chips 18 red cinnamon candies 3/4 cup shredded coconut
Instructions	1. Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt. 2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 3. Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard. (Total time will vary; cook or bake time is per batch.)

Savory Snacktime Mix

Sorce	Skudder
Caloric	:1 Serving: Calories 140 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 1g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 0
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:15 servings (1/2 cup each) 2 cups Cheerios® cereal 2 cups Chex® cereal (any variety) 2 cups pretzels 1 cup peanuts 1/4 cup butter or margarine, melted 1 tablespoon Worcestershire sauce 1 teaspoon paprika 1/2 teaspoon garlic salt
Instructions	1. Heat oven to 275°F. In ungreased 13x9-inch pan, mix cereals, pretzels and peanuts. 2. In small bowl, mix remaining ingredients. Pour over cereal mixture, stirring until evenly coated. 3. Bake 30 minutes, stirring occasionally. Spread on paper towels to cool, about 15 minutes. Store in airtight container up to 1 week.

Peach and Raspberry Cobbler

Sorce	crod
Caloric	:1 Serving: Calories 270 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 460 mg; Total Carbohydrate 45 g (Dietary Fiber 4 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 8 %
Ingridients	Prep Time:20 min Start to Finish:50 min Makes:8 servings 2 1/2 cups sliced fresh peaches 2 cups fresh raspberries 1/2 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon ground nutmeg 2 cups Original Bisquick® mix 1/2 cup milk 3 tablespoons butter or margarine, melted 2 tablespoons packed brown sugar
Instructions	1. Heat oven to 375º. Lightly butter bottom and side of deep-dish pie plate, 9x1 1/2 inches. 2. Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate. 3. Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked. High Altitude (3500-6500 ft) No changes.

Creamy Asian-Style Chicken and Rice

Sorce	thordragon
Caloric	:1 Serving: Calories 325 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 45 mg; Sodium 1170 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g); Protein 23 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 22 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 servings 1 package Chicken Helper® Oven Favorites® creamy chicken & rice 2 tablespoons peanut butter 3 cups boiling water 2 tablespoons soy sauce 1 bag (1 pound) frozen stir-fry vegetables 1 pound boneless skinless chicken breast halves
Instructions	1. Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Rice, Sauce Mix, peanut butter, boiling water and soy sauce in ungreased pan until peanut butter is melted. Stir in vegetables. 2. Place chicken in pan. Tear off notched corner of Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast. Sprinkle bread crumb Topping over cheese-topped chicken. 3. Bake uncovered 35 to 40 minutes or until rice is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. High Altitude (3500-6500 ft): Increase boiling water to 3 1/4 cups; bake 45 to 50 minutes.

Lemon-Poppy Seed Mini-Muffins

Sorce	CompDocgmpEuroBookie
Caloric	:1 Serving: Calories 70 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:36 mini-muffins 1 box Betty Crocker® lemon-poppy seed muffin mix 3/4 cup milk 1/4 cup vegetable oil 2 eggs
Instructions	1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups. 2. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full. 3. Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins.

Luscious Lemon-Pumpkin Dessert

Sorce	mykel
Caloric	:1 Serving: Calories 370 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 140 mg; Total Carbohydrate 49 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:2 hr 25 min Makes:8 servings 1 package Betty Crocker® Sunkist® lemon bar mix 1/3 cup chopped nuts 1 teaspoon pumpkin pie spice 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 can (5 ounces) evaporated milk (1/3 cup) 3 eggs 1 cup frozen (thawed) whipped topping
Instructions	1. Heat oven to 350º. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes. 2. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. 3. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving. High Altitude (3500-6500 ft) Bake about 55 minutes.