Refried Bean Roll-Ups

Sorce	Nial
Caloric	:1 Serving: Calories 410 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 920 mg; Total Carbohydrate 67 g (Dietary Fiber 10 g); Protein 18 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 1 can (16 ounces) Old El Paso® refried beans 1/2 cup Old El Paso® salsa (any variety) 1/2 teaspoon chili powder 8 Old El Paso® flour tortillas (8 inches in diameter) 1 cup shredded lettuce 1/2 cup shredded Monterey Jack cheese (2 ounces)
Instructions	1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. 2. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.

Nacho Cheese Pinwheels

Sorce	jsivak
Caloric	:1 Serving: Calories 25 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 65 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Ingridients	Prep Time:25 min Start to Finish:1 hr 25 min Makes:36 appetizers 4 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter 1/2 cup bean dip 1/2 cup nacho cheese dip 3 to 4 tablespoons chopped green onions or chopped fresh cilantro
Instructions	1. Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions. 2. Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired. High Altitude (3500-6500 ft) No changes.

Cheesy Herb Pinwheels

Sorce	mehraj
Caloric	:1 Serving: Calories 120 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 410 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 8 %;
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:18 pinwheel appetizers 3 cups Original Bisquick® mix 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 2/3 cup water 2 tablespoons butter or margarine, melted 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1 cup pizza sauce
Instructions	1. Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. 2. Roll dough into 18x10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet. 3. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce. High Altitude (3500-6500 ft) No changes.

Ham and Cheese Tortilla Roll-Ups

Sorce	Zonky
Caloric	:1 Serving: Calories 440 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1220 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calci
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:5 servings 1 1/2 cups shredded Cheddar cheese (6 ounces) 1/4 cup mayonnaise or salad dressing 1/4 cup sour cream 1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained 10 Old El Paso® flour tortillas (6 inches in diameter) 10 slices (1 ounce each) deli fully cooked ham Cilantro sprig, if desired
Instructions	1. Mix cheese, mayonnaise, sour cream and corn. 2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

Jack-o'-Lantern Cake

Sorce	TaTka
Caloric	:1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 450mg; Total Carbohydrate 60g (Dietary Fiber 1g, Sugars 44g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vita
Ingridients	Prep Time:1 hr 30 min Start to Finish:3 hr 45 min Makes:24 servings 2 boxes Betty Crocker® SuperMoist® devil's food or white cake mix Water, vegetable oil and eggs or egg whites called for on cake mix box 2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting Yellow and red food color 1 green flat-bottom ice-cream cone Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Instructions	1. Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into casserole. 2. Bake devil's food cake 1 hour 10 minutes to 1 hour 20 minutes, white cake about 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make and bake remaining cake mix using same casserole or bowl. 3. With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.) 4. In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting. 5. Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered at room temperature. High Altitude (3500-6500 ft): No change for Devil's Food cake mix. Follow High Altitude cake mix directions for White cake mix and proceed as directed in recipe.

Poppy the Penguin

Sorce	FrankImogen
Caloric	:1 Serving: Calories 310 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 15 mg; Sodium 60 mg; Total Carbohydrate 41 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:45 min Start to Finish:45 min Makes:1 penguin (about 12 servings) 12 cups popped popcorn 1/4 cup butter or margarine 1 bag (10 1/2 ounces) miniature marshmallow (6 cups) 1/4 teaspoon peppermint extract 2 candy canes 6 ounces vanilla-flavored candy coating (almond bark), melted 4 ounces chocolate-flavored candy coating (almond bark), melted Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls Assorted candies, if desired
Instructions	1. Discard unpopped kernels from popped popcorn. 2. Heat butter and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly. 3. To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Shape popcorn to make feet and beak. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes. 4. Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin's coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies. Microwave Directions: Place marshmallows in 4-quart microwavable bowl or casserole. Cut butter into 4 pieces; place on marshmallows. Microwave uncovered on High 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.

Scarecrow and Spider Cupcakes

Sorce	Joshua Jones
Caloric	:1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:30 min Start to Finish:50 min Makes:16 cupcakes 1 1/2 cups Original Bisquick® mix 1/2 cup sugar 1/2 cup milk or water 2 tablespoons shortening 1 tablespoon vanilla 1 egg 1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting 8 fudge-dipped flat-bottom ice-cream cones Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls Shredded whole wheat cereal biscuits, crushed Assorted candies, such as candy corn, red string licorice and small gumdrops 32 candy eyes 1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting 48 large black gumdrops Black shoestring licorice, cut into 4-inch pieces
Instructions	1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups. 2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full. 3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes. Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.

Bread Machine Frosty Snowman

Sorce	arcynic
Caloric	:1 Serving: Calories 120 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 160 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 5 %; Calcium 0%; I
Ingridients	Prep Time:20 min Start to Finish:4 hr 45 min Makes:24 servings Bread 1 cup water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 1/2 teaspoons salt 2 1/4 teaspoons bread machine yeast Glaze and Decorations 2 cups powdered sugar 3 tablespoons milk Pretzel rods, if desired 2 round cookies, if desired Assorted candies, if desired Betty Crocker® Fruit Roll-Ups® chewy fruit snack roll, if desired White candy sprinkles or edible glitter, if desired
Instructions	1. Measure carefully, placing water, butter, flour, granulated sugar, cinnamon, salt and yeast in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. 3. Heat oven to 375°F. Grease cookie sheet. Divide dough into 2 parts, with 1 part slightly smaller than the other. Shape smaller part of dough into 4-inch ball; place on cookie sheet. Shape remaining dough into 6-inch ball; place next to 4-inch ball with sides touching. Cover and let rise in warm place 15 minutes. 4. Bake 25 to 28 minutes or until bread is golden and sounds hollow when tapped. Cool 10 minutes. Carefully remove from cookie sheet to cooling rack. Cool completely, about 2 hours. 5. Place baked bread on serving platter. In small bowl, mix powdered sugar and milk until smooth and thin enough to drizzle. Spoon glaze over bread, allowing some to drizzle down sides. Attach pretzel rods for arms and cookies for earmuffs. Decorate with candies. Cut fruit snack; add for scarf. Sprinkle with candy sprinkles.

Snow People

Sorce	rhonts
Caloric	:1 Serving: Calories 270 (Calories from Fat 65); Total Fat 7g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 5mg; Sodium 320mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:30 min Start to Finish:50 min Makes:12 candies 1/2 package (16-ounce size) vanilla-flavored candy coating (almond bark) 24 large marshmallows 12 large pretzel rods 24 large gumdrops 24 miniature semisweet chocolate chips About 3 Betty Crocker® Fruit Roll-Ups® (from 5-ounce package)
Instructions	1. Cover cookie sheet with foil or waxed paper. Melt candy coating as directed on package. 2. Thread 2 marshmallows on each pretzel rod so marshmallows are at one end of pretzel. For hat brim, press gumdrop to flatten and attach to top of pretzel, using melted coating; press and hold brim about 5 seconds. For top of hat, attach another gumdrop, flat side down, on center of brim, using melted coating; press and hold about 5 seconds. Place pretzel in empty beverage glass to hold upright; let stand about 20 minutes or until set. For eyes, attach chocolate chips to marshmallow, using melted coating. Repeat with remaining gumdrops, pretzels, marshmallows and chocolate chips. Cut fruit snack rolls into strips, about 6 inches long and 1/4 inch wide; place on snow people for scarves.

Rice and Bean Roll-Ups

Sorce	dimatokar
Caloric	:1 Serving: Calories 330 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 960 mg; Total Carbohydrate 63 g (Dietary Fiber 9 g); Protein 17 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 22 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:55 min Makes:6 servings 1 1/2 cups Old El Paso® Thick 'n Chunky salsa 1 cup cooked brown rice 2 medium roma (plum) tomatoes, chopped 1 small bell pepper, cut into 1/2-inch pieces 1 can (15 oz) black beans with cumin, undrained 1 can (7 ounces) Green Giant® whole kernel corn, drained 6 garden vegetable-flavored flour tortillas, (8 inches in diameter) 1 cup shredded Mexican cheese blend (4 ounces)
Instructions	1. Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches. 2. Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese. 3. Cover and bake 30 to 35 minutes or until heated through and cheese is melted.