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.

Scoop Chicken Salad Lunch

Sorce	Neil Peters
Caloric	:1 Serving: Calories 305 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 250 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 23 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:2 servings 12 Old El Paso® mini taco shells, from 3.8-ounce package 1 cup finely chopped cooked chicken 1/4 cup diced apple 1/4 cup diced celery 1/4 cup Yoplait® Original peach yogurt
Instructions	1. Heat taco shells as directed on package. Cool shells. Meanwhile, in small bowl, combine all remaining ingredients; mix well. 2. For each serving, spoon chicken salad into small plastic food container with cover. Pack 6 mini taco shells in another small plastic food container with cover. Pack containers in insulated lunch bag with ice pack. 3. At lunchtime, break taco shells; use to scoop up chicken salad.

Slow Cooker Golden Fruit Chutney

Sorce	Vital Signs
Caloric	:1 Serving: Calories 25 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 0%; Iron 2 %&nbs
Ingridients	Prep Time:15 min Start to Finish:8 hr 15 min Makes:4 1/2 cups 1 can (20 ounces) pineapple chunks in juice or syrup, undrained 2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups) 1 cup golden raisins 1/2 cup packed brown sugar 1/2 cup cider vinegar 1 1/2 teaspoons ground ginger 1 teaspoon ground mustard 1/8 teaspoon ground red pepper (cayenne)
Instructions	1. Mix all ingredients in 2- to 3 1/2-quart slow cooker. 2. Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours. 3. Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Caramel Apple Topping

Sorce	Driver
Caloric	:1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 70 mg; Total Carbohydrate 11 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0% E
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:2 cups topping 2 tablespoons butter or margarine 3 medium eating apples, peeled and sliced (3 1/2 cups) 1/4 cup caramel topping
Instructions	1. Melt butter in 10-inch skillet over medium heat. Stir in apples. 2. Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm.

Spinach-Apple Salad

Sorce	Inseen
Caloric	:1 Serving: Calories 285 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 340 mg; Total Carbohydrate 17 g (Dietary Fiber 4 g); Protein 6 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 76 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 servings 1 bag (8 to 10 ounces) fresh spinach, torn into bite-size pieces 1 unpeeled tart red apple, sliced 1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips 1/2 cup mayonnaise or salad dressing 1/4 cup frozen (thawed) orange juice concentrate
Instructions	1. Toss spinach, apple slices and bacon flavor bits in large salad bowl. 2. Mix mayonnaise and orange juice concentrate; serve with salad.

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.

Easy Pineapple Upside-Down Cake

Sorce	MachineZ
Caloric	:1 Serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:1 hr 50 min Makes:12 servings 1/4 cup butter or margarine 1 cup packed brown sugar 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box Betty Crocker® SuperMoist® yellow cake mix Vegetable oil and eggs called for on cake mix box
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. 2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. High Altitude (3500-6500 ft): No change.

Creamy Fruit Tarts

Sorce	Stical
Caloric	:1 Serving: Calories 320 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 35 mg; Sodium 400 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 28 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:1 hr 10 min Makes:6 servings 1 cup Original Bisquick® mix 2 tablespoons sugar 1 tablespoon butter or margarine, softened 2 packages (3 ounces each) cream cheese, softened 1/4 cup sugar 1/4 cup sour cream 1 1/2 cups assorted sliced fresh fruit or berries 1/3 cup apple jelly, melted
Instructions	1. Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball. 2. Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet. 3. Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans. 4. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

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.

Buttered Rum-Spiced Cider

Sorce	jethbrown
Caloric	:1 Serving: Calories 275 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 7 g); Cholesterol 30 mg; Sodium 90 mg; Total Carbohydrate 42 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 8 %; Vitamin C 2 %; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:6 servings 6 cups apple cider 1/2 teaspoon whole cloves 1/4 teaspoon ground cinnamon 3 cinnamon sticks 6 tablespoons butter 6 tablespoons packed brown sugar 3/4 cup rum
Instructions	1. Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired. 2. For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.