Banana Bread

Sorce	lessakilla
Caloric	:1 Serving: Calories 70 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 95 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iro
Ingridients	Prep Time:15 min Start to Finish:3 hr 25 min Makes:2 loaves (24 slices each) 1 1/4 cups sugar 1/2 cup butter or margarine, softened 2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired
Instructions	1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Bread Machine Hot Cross Buns

Sorce	invazn
Caloric	:1 Serving: Calories 250 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 55 mg; Sodium 270 mg; Total Carbohydrate 43 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:15 min Start to Finish:2 hr 55 min Makes:16 buns Buns 2 eggs 1/2 cup butter or margarine, softened 4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 1/2 teaspoons bread machine or quick active dry yeast 1/2 cup dark raisins 1/2 cup golden raisins 1 egg 2 tablespoons cold water Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired
Instructions	1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. 6. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.

Banana Nut Quick Bread

Sorce	][-Lithium-][
Caloric	:1 Serving: Calories 150 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 10g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:1 hr 55 min Makes:16 servings 1 box Betty Crocker® banana nut muffin mix 1/2 cup milk 1/4 cup vegetable oil 1 egg
Instructions	1. Heat oven to 375ºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray. 2. In medium bowl, stir Muffin Mix, Walnuts, milk, oil and egg just until blended. Spread batter in pan. 3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean and top of loaf is golden brown. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

Cheesy Egg and Rice Bake

Sorce	NerdAdamskidCGKIII
Caloric	:1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 500 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 20 min Makes:6 servings 1 cup sliced fresh mushrooms (3 ounces) 1 medium onion, chopped (1/2 cup) 2/3 cup uncooked regular long-grain rice 1 1/3 cups water 1 cup frozen chopped broccoli 1 cup small curd creamed cottage cheese 3/4 cup shredded Cheddar cheese (3 ounces) 2 tablespoons Progresso® dry bread crumbs (any flavor) 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1/4 cup shredded Cheddar cheese (1 ounce)
Instructions	1. Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches. 2. Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish. 3. Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Mozzarella and Pesto Strata

Sorce	vaerelse
Caloric	:1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 8 g); Cholesterol 235 mg; Sodium 720 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 24 %; Calci
Ingridients	Prep Time:15 min Start to Finish:3 hr 20 min Makes:8 servings 16 slices (3/4 inch thick) French bread (1/2 pound) 1/2 cup basil pesto 1/2 cup sliced ripe olives 1 cup roasted red bell peppers, (from 12-ounce jar), drained and sliced 2 cups shredded mozzarella cheese (8 ounces) 8 eggs 2 cups milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons freshly shredded Parmesan cheese
Instructions	1. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with olives, bell peppers and mozzarella cheese. 2. Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese. Cover and refrigerate at least 2 hours but not longer than 24 hours. 3. Heat oven to 325ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.

Cheddar Strata with Grilled Onions

Sorce	quinton
Caloric	:1 Serving: Calories 295 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 175 mg; Sodium 540 mg; Total Carbohydrate 25 g (Dietary Fiber 3 g); Protein 17 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:1 hr 25 min Makes:6 servings 1 teaspoon vegetable oil 2 medium onions, sliced 8 slices rye bread 2 tablespoons Dijon mustard 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 large tomato, seeded and coarsely chopped (1 cup) 1 1/2 cups milk 4 eggs
Instructions	1. Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat. 2. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread. 3. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

Chicken-Leek Strata

Sorce	Footiezone.com
Caloric	:1 Serving: Calories 340 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 195 mg; Sodium 700 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 27 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:5 hr 20 min Makes:6 servings 1 tablespoon butter or margarine 1 cup sliced leek 8 slices French bread, each 1/2 inch thick 1 cup chopped cooked chicken or turkey 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 2 cups shredded mozzarella cheese (8 ounces) 4 eggs, beaten 2 cups milk 1/2 teaspoon salt 1/4 teaspoon pepper
Instructions	1. Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat. 2. Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours. 3. Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Easy Spinach Dip Wreath

Sorce	skittlesstilo
Caloric	:1 Serving: Calories 220 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 30 mg; Sodium 270 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 2 %; Calcium 6
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:12 servings 1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread 1 1/2 cups spinach dip Rosemary sprig, if desired Miniature yellow cherry tomatoes, if desired Cranberries, if desired Red bell pepper pieces, if desired
Instructions	1. Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread. 2. Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time. 3. Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.

Spiral Sandwich

Sorce	~Bat
Caloric	:1 Serving: Calories 255 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 9 g); Cholesterol 65 mg; Sodium 650 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 26 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings 1 soft cracker bread, 15 inches in diameter (from 17-ounce package) 1 package (4 ounces) herb-and-garlic spreadable cheese 8 ounces thinly sliced smoked turkey 1 large tomato, thinly sliced 6 ounces thinly sliced Swiss cheese 18 leaves fresh spinach
Instructions	1. Cover bread evenly with spreadable cheese. 2. Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only. 3. Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

Caramelized-Onion Focaccia Wedges

Sorce	NavyRet
Caloric	:1 Serving: Calories 355 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 9 g); Cholesterol 35 mg; Sodium 890 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g); Protein 12 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:8 wedges 3 tablespoons butter or margarine 2 medium onions, sliced 8 slices (1 ounce each) provolone or Colby-Monterey Jack cheese 1 round focaccia bread (10 to 12 inches in diameter), cut horizontally in half
Instructions	1. Melt butter in 10-inch skillet over medium-low heat. Cook onions in butter 15 to 20 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat. 2. Heat oven to 350ºF. Place half of the cheese on bottom half of focaccia. Top with onions and remaining cheese. Replace top of focaccia. Wrap tightly in aluminum foil. Bake 15 to 20 minutes or until cheese is melted. Cool 5 minutes. Cut into wedges.