Curry Chicken Sandwiches

Sorce	La Fifa Loca
Caloric	:1 Serving: Calories 385 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 420 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 32 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:2 servings 1 tablespoon butter or margarine, melted 1/4 teaspoon lemon pepper 2 boneless skinless chicken breast halves (1/2 pound) Salt Pepper 1 tablespoon mayonnaise or salad dressing 1 tablespoon plain yogurt or Sour cream 1/4 teaspoon curry powder Lettuce leaves 2 kaiser or hamburger buns, split
Instructions	1. Set oven control to broil. Mix butter and lemon pepper. Brush half of the butter mixture over chicken. Place chicken on rack in broiler pan. 2. Broil with tops 4 inches from heat about 4 minutes or until chicken just starts to brown. Sprinkle lightly with salt and pepper. Turn chicken; brush with remaining butter mixture. Broil about 5 minutes longer or until chicken is brown on outside and juices are no longer pink when center of thickest piece is cut. 3. While chicken is broiling, mix mayonnaise, yogurt and curry powder. Place lettuce on bottoms of rolls. Place chicken on lettuce. Top with dollop of mayonnaise mixture and tops of rolls.

Peanut Butter Ice-Cream Sandwiches (Cookie Mix)

Sorce	HLE
Caloric	:1 Serving: Calories 225 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 140 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:1 hr Start to Finish:2 hr Makes:18 sandwich cookies 1 pouch (1 pound 1.5 ounces) Betty Crocker® peanut butter, chocolate chip or oatmeal chocolate chip cookie mix 1/3 cup vegetable oil 1 egg 4 1/2 cups chocolate or vanilla ice cream, slightly softened Chopped peanuts or tiny candies, if desired
Instructions	1. Heat oven to 375ºF. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork. 2. Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 3. For each ice-cream sandwich, press about 1/4 cup ice cream between 2 cookies; place in jelly roll pan. Roll the ice cream edges in chopped peanuts or candies before freezing. Freeze about 30 minutes or until firm. Store wrapped in plastic wrap. (Total time will vary; cook or bake time is per batch.)

Rainbow Cookies (Cookie Mix)

Sorce	JAMESbash
Caloric	:1 Serving: Calories 245 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 30 mg; Sodium 105 mg; Total Carbohydrate 36 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:40 min Start to Finish:1 hr 20 min Makes:18 sandwich cookies 1 pouch Betty Crocker® sugar cookie mix 1/2 cup margarine or butter, melted 1/4 cup Gold Medal® all-purpose flour 1 egg 3 food colors Granulated sugar, if desired 1/2 tub Betty Crocker® Whipped vanilla ready-to-spread frosting
Instructions	1. Heat oven to 375°F. Stir cookie mix, margarine, flour and egg in medium bowl until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. 2. Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.) 3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies. (Total time will vary; cook or bake time is per batch.)

Cookies 'n Creme Brownies

Sorce	Izgett
Caloric	:1 Serving: Calories 280 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 200 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:10 min Start to Finish:1 hr 40 min Makes:20 brownies 1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 cup creme-filled chocolate sandwich cookie crumbs 1/2 tub Betty Crocker® Rich & Creamy chocolate or vanilla ready-to-spread frosting (2/3 cup) 2/3 cup creme-filled chocolate sandwich cookie crumbs
Instructions	1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray. 2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Stir in 1 cup cookie crumbs. Spread in pan. 3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with 2/3 cup cookie crumbs. For 20 brownies, cut into 5 rows by 4 rows.

Cookies 'n Cream Angel Cake

Sorce	castles
Caloric	:1 Serving: Calories 270 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 300 mg; Total Carbohydrate 54 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:15 min Start to Finish:3 hr Makes:12 servings 1 package Betty Crocker® 1-step white angel food cake mix 1 1/4 cups cold water 3 reduced-fat chocolate sandwich cookies, finely crushed 1 package Betty Crocker® fluffy white frosting mix 1/2 cup boiling water 6 reduced-fat chocolate sandwich cookies, cut in half
Instructions	1. Move oven rack to lowest position. Heat oven to 350°F. 2. Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife. 3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake. 4. Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. 5. Frost cake, and garnish with sandwich cookie halves. High Altitude (3500-6500 ft) Not recommended for use.

Cookies 'n Cream Torte

Sorce	Jerico
Caloric	:1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 3g); Cholesterol 55mg; Sodium 450mg; Total Carbohydrate 60g (Dietary Fiber 2g, Sugars 40g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:1 hr 45 min Makes:12 servings 1 box Betty Crocker® SuperMoist® devil's food cake mix Water, vegetable oil and eggs called for on cake mix box 6 chocolate sandwich cookies, crushed 1 container Betty Crocker® Whipped fluffy white frosting 6 chocolate sandwich cookies, cut into 1/2-inch pieces
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan. 2. Bake 25 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3. Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture. 4. Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered. High Altitude (3500-6500 ft): No change.

Italian Meatball Hoagie Braids

Sorce	hathortodormysticalrose
Caloric	:1 Serving: Calories 450 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 8 g); Cholesterol 95 mg; Sodium 1300 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 22 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:8 sandwiches 1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls 16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half 1 cup tomato-basil pasta sauce 1 cup shredded mozzarella cheese (4 ounces) 1 egg, slightly beaten 1/4 cup grated Parmesan cheese
Instructions	1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. 2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. 3. Bake 15 to 20 minutes or until golden brown.

Campfire Calzones

Sorce	vglncom
Caloric	:1 Serving: Calories 500 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 17 g); Cholesterol 90 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 2 g); Protein 23 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 4 %; Calci
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 2 tablespoons butter or margarine, softened 8 slices white sandwich bread 1/2 cup pizza sauce 2 cups shredded Monterey Jack cheese (8 ounces) 12 thin slices salami or Pepperoni (2 ounces) Additional pizza sauce, if desired
Instructions	1. Heat coals or gas grill for direct heat. Spread butter on 1 side of 2 slices of bread. Place 1 slice, butter side out, on sandwich press. Spoon 2 tablespoons of the pizza sauce onto center of bread. Sprinkle with 1/2 cup of the cheese; top with 3 slices of the salami. Top with other bread slice, butter side out. Close press; trim excess bread if necessary. 2. Grill over campfire or on grill 4 to 6 inches from medium heat 8 to 10 minutes, turning once, until bread is golden brown and cheese is melted. Repeat with remaining ingredients. Serve warm with additional pizza sauce. (Total time will vary; cook or bake time is per batch.)

Chicken Quesadilla Sandwiches

Sorce	Urindel
Caloric	:1 Serving: Calories 585 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 9 g); Cholesterol 95 mg; Sodium 770 mg; Total Carbohydrate 50 g (Dietary Fiber 3 g); Protein 39 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 18 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:4 servings 2 teaspoons vegetable oil 1 pound boneless skinless chicken breast 1/4 cup chopped fresh cilantro 1/4 teaspoon ground cumin 8 Old El Paso® flour tortillas (8 inches in diameter) 2 tablespoons vegetable oil 1 cup shredded Monterey Jack cheese (4 ounces) 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained Old El Paso® salsa (any variety), if desired
Instructions	1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture. 2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. 3. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa. To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.

Pesto and Roasted-Vegetable Sandwich Loaf

Sorce	doddo
Caloric	:1 Serving: Calories 235 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 5 g); Cholesterol 35 mg; Sodium 290 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 9 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 20 %; Calcium
Ingridients	Prep Time:45 min Start to Finish:2 hr 20 min Makes:16 servings 1 medium red bell pepper, cut into 12 pieces 1 medium yellow bell pepper, cut into 12 pieces 1 cup whole fresh mushroom, cut in half 1 tablespoon olive or vegetable oil 2 tablespoons chopped fresh parsley 2 tablespoons mayonnaise or salad dressing 2 cups diced cooked chicken 1/2 cup mayonnaise or salad dressing 1/4 cup basil pesto 1 uncut oblong loaf Italian bread (15 to 16 ounces) 1 container (8 ounces) soft cream cheese with chives and onions Fresh herbs and herb flowers, if desired
Instructions	1. Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill. 2. Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto. 3. Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer. 4. Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.