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.

Cheddar Cheese Apples

Sorce	ljcook
Caloric	:1 Serving: Calories 45 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 60 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iro
Ingridients	Prep Time:20 min Start to Finish:2 hr 20 min Makes:24 servings (2 cheese balls) 2 packages (3 ounces each) cream cheese, softened 2 tablespoons finely chopped onions 1 teaspoon Worcestershire sauce 1/4 teaspoon ground mustard 2 cups shredded Cheddar cheese (8 ounces) Paprika Cinnamon sticks and fresh sage leaves, if desired Assorted crackers, if desired
Instructions	1. Beat cream cheese, onion, Worcestershire sauce and mustard in large bowl until blended. Mix in Cheddar cheese. Cover and refrigerate about 2 hours or until firm enough to shape. 2. Divide cheese mixture in half. Shape 1 half into a ball on waxed paper. Sprinkle another piece of waxed paper with paprika. Roll cheese ball in paprika, coating thoroughly. Mold into apple shape. Repeat with remaining cheese mixture. 3. To garnish, make small depression in stem ends of apples. Cut 2 small pieces from cinnamon stick. Insert cinnamon stick pieces for stems. Insert sage leaves. Serve cheese balls with crackers.

Cream Cheese Fiesta Spread

Sorce	FlatTLPD
Caloric	:1 Serving: Calories 145 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 125 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 1 package (8 ounces) cream cheese or fat-free cream cheese 1/4 cup salsa 1/4 cup apricot preserves or orange marmalade 1 tablespoon chopped fresh cilantro 1 tablespoon finely shredded Cheddar or Monterey Jack cheese 1 tablespoon chopped avocado 1 tablespoon chopped ripe olives Assorted crackers, if desired
Instructions	1. Place block of cream cheese on serving plate with shallow rim. 2. Mix salsa and preserves; spread over cream cheese. Sprinkle with remaining ingredients except crackers. Serve with crackers.

Holiday Tree-Shaped Cheese Ball

Sorce	chip
Caloric	:1 Serving: Calories 165 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 9 g); Cholesterol 45 mg; Sodium 180 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calcium 10
Ingridients	Prep Time:20 min Start to Finish:4 hr 20 min Makes:7 cups spread 3 packages (8 ounces each) cream cheese, softened 4 cups shredded Cheddar cheese (16 ounces) 2 tablespoons basil pesto 1 tablespoon grated onion 1/4 teaspoon yellow mustard Red pepper sauce 1/4 cup finely chopped parsley or cilantro 1/4 cup pine nuts or sliced almonds 2 tablespoons chopped red bell pepper Piece of lemon peel, if desired Assorted crackers, if desired
Instructions	1. Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape. 2. Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree. 3. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator. 4. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Cheesy Pretzels

Sorce	spybreak
Caloric	:1 Serving: Calories 80 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 1280 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:16 pretzels 1 1/2 cups Gold Medal® all-purpose flour 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons butter or margarine, softened 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1 egg Coarse salt
Instructions	1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half. 2. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet. 3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt. 4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Cornbread Wedges

Sorce	Sinister Squirrel
Caloric	:1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 230 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:8 servings 2 pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix 2/3 cup milk 1/4 cup margarine or butter, melted 2 eggs 4 medium green onions, chopped (1/4 cup)
Instructions	1. Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan. 2. Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Cheese and Spinach Muffins

Sorce	SMRaf
Caloric	:1 Serving: Calories 120 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 340 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1 tablespoon vegetable oil 1 egg 2 cups Original Bisquick® mix 1/2 cup coarsely chopped fresh spinach 1/2 cup shredded Swiss cheese (2 ounces) 1/4 cup grated Parmesan cheese 2 tablespoons chopped green onions
Instructions	1. Heat oven to 400ºF. Grease bottoms of 12 regular-size muffin cups. 2. Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. 3. Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm. High Altitude (3500-6500 ft) Heat oven to 425ºF.

Basil-Red Pepper Muffins

Sorce	Michael Pracht
Caloric	:1 Serving: Calories 145 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 6 %; Calcium 10 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 cup fat-free (skim) milk 1/3 cup olive or vegetable oil 2 egg whites or 1/4 cup fat-free cholesterol-free egg product 2 cups Gold Medal® all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup chopped red bell pepper 4 medium green onions, chopped (1/4 cup) 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
Instructions	1. Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups. 2. Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Camembert with Balsamic Bell Peppers

Sorce	cloudstrifeJeao
Caloric	:1 Serving: Calories 135 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 260 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 16 %; Calcium 8
Ingridients	Prep Time:25 min Start to Finish:50 min Makes:12 servings 1 teaspoon olive or vegetable oil 1 medium red bell pepper, chopped (1/2 cup) 1/2 teaspoon packed brown sugar 1 tablespoon balsamic vinegar 1 round (8 ounces) Camembert cheese 2 medium green onions, chopped (2 tablespoons) 1 tablespoon chopped pistachio nuts 4 dozen assorted crackers or small cocktail bread slices
Instructions	1. Heat oven to 350°F. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed. 2. Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft. 3. Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers. High Altitude (3500-6500 ft) No changes.

Grilled Taco Nachos

Sorce	Shintasoft
Caloric	:1 Serving: Calories 600 (Calories from Fat 395 ); Total Fat 44 g (Saturated Fat 19 g); Cholesterol 105 mg; Sodium 1430 mg; Total Carbohydrate 26 g (Dietary Fiber 3 g); Protein 28 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 14 %; Cal
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:8 servings 10 cups tortilla chips 2 pounds bulk pork sausage, cooked and drained 2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained 4 teaspoons Old El Paso® taco seasoning mix, from 1.25 ounce package 4 roma (plum) tomatoes, chopped (1 1/3 cups) 4 medium green onions, sliced (1/4 cup) 4 cups finely shredded Colby-Monterey Jack cheese (1 pound)
Instructions	1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted