Bread Machine Dinner Rolls

Sorce	KoSoVaR
Caloric	:1 Serving: Calories 135 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:2 hr 55 min Makes:15 rolls 1 cup water 2 tablespoons butter or margarine, softened 1 egg 3 1/4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons bread machine or active dry yeast Butter or margarine, melted, if desired
Instructions	1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. 2. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 3. Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.) 4. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

Bread Machine Crusty Homemade Bread Bowls

Sorce	luatinh
Caloric	:1 Serving: Calories 240 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 35 mg; Sodium 400 mg; Total Carbohydrate 50 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:20 min Start to Finish:2 hr 40 min Makes:6 bread bowls 1 cup water 2 3/4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons bread machine or quick active dry yeast 1 egg yolk 1 tablespoon water
Instructions	1. Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy. 5. Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--bread and cups will be hot. Cool bread bowls upright on wire rack.

Bread Machine Dried Cherry Brioche

Sorce	Bright
Caloric	:1 Serving: Calories 205 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 65 mg; Sodium 140 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:30 min Start to Finish:3 hr 50 min Makes:12 rolls 1/4 cup milk 3 tablespoons water 1/3 cup butter or margarine, softened 2 egg yolks 2 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 teaspoons bread machine yeast 1 cup dried cherries 1 egg, beaten
Instructions	1. Measure carefully, placing all ingredients except cherries and beaten egg in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. Add cherries at the beep signal or 5 to 10 minutes before the last kneading cycle ends. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease 12 large muffin cups, 3x1 1/2 inches. Divide dough into 16 equal pieces. Shape each piece into a ball, using floured hands. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Make indentation in center of each large ball with thumb. Place 1 small ball in each indentation. Cover and refrigerate 2 hours. 5. Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double. 6. Heat oven to 350°F. Brush beaten egg over rolls. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

Bread Machine Chocolate Sticky Buns

Sorce	Mista_Twista
Caloric	:1 Serving: Calories 385 (Calories from Fat 170); Total Fat 19g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 45mg; Sodium 180mg; Total Carbohydrate 51g (Dietary Fiber 3g, Sugars ncg); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:30 min Start to Finish:3 hr 15 min Makes:15 buns Sticky Buns 3/4 cup water 1/3 cup butter or margarine, softened 1 egg 1/3 cup granulated sugar 1/2 teaspoon salt 3 cups Harvest King® or Better for Bread® bread flour or Gold Medal® all-purpose flour 1/2 cup unsweetened baking cocoa 3 teaspoons bread machine yeast 3/4 cup pecan halves 2 tablespoons butter or margarine, softened Caramel Topping 1/2 cup butter or margarine, melted 1 cup packed brown sugar 1/4 cup corn syrup Chocolate Chip Filling 1/2 cup miniature semisweet chocolate chips 2 tablespoons packed brown sugar 1 teaspoon ground cinnamon
Instructions	1. Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter 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. Cover and let rest 10 minutes on lightly floured surface. 3. Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan. 4. Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

Bread Machine Apricot-Cream Cheese Ring

Sorce	sethhoffmannet
Caloric	:1 Serving: Calories 200 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 35 mg; Sodium 170 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:30 min Start to Finish:2 hr 35 min Makes:1 coffee cake, 10 servings 1/3 cup water 2 tablespoons butter or margarine, softened 1 egg 2 cups Gold Medal® Harvest King® or Better for Bread® bread flour 2 tablespoons sugar 1/2 teaspoon salt 1 3/4 teaspoons bread machine yeast 1 package (3 ounces) cream cheese, softened 1 1/2 tablespoons Gold Medal® Harvest King® or Better for Bread® bread flour 1/4 to 1/ cup apricot preserves 1 egg, beaten, if desired 2 tablespoons sliced almonds
Instructions	1. Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 1/2 tablespoons flour. 4. Grease round pan, 9x1 1/2 inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make cuts along edge of dough at 1-inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40 to 50 minutes or until almost double. 5. Heat oven to 375ºF. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.

Southwestern Egg Bake

Sorce	GuessWho
Caloric	:1 Serving: Calories 300 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 240 mg; Sodium 670 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:6 servings 2 cups cornbread stuffing crumbs 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1/2 cup sour cream 7 eggs 1 cup shredded Monterey Jack cheese (4 ounces) Salsa, if desired
Instructions	1. Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. 2. Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish. 3. Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork. 4. Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or until cheese is melted. Serve with salsa.

No-Bake Triple-Berry Pie

Sorce	Belzecue
Caloric	:1 Serving: Calories 305 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 210 mg; Total Carbohydrate 52 g (Dietary Fiber 3 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 68 %; Calcium 2
Ingridients	Prep Time:20 min Start to Finish:2 hr 55 min Makes:8 servings 1 cup water 3/4 cup sugar 2 tablespoons cornstarch 1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons) 3 cups sliced strawberries 1 cup blueberries 1 cup raspberries 1 package (6 ounces) ready-to-use shortbread pie crust Whipped cream, if desired
Instructions	1. Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens. 2. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Eggplant Parmesan

Sorce	trancendingreality
Caloric	:1 Serving: Calories 195 (Calories from Fat 95 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 480 mg; Total Carbohydrate 18 g (Dietary Fiber 3 g); Protein 11 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:6 servings 1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds) Cooking spray 1/3 cup finely shredded Parmesan cheese 1/4 cup Progresso® dry bread crumbs (any flavor) 2 teaspoons olive or vegetable oil 1 cup spaghetti sauce 1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
Instructions	1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender. 2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil. 3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm. 4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Crumb-Topped Butternut Squash

Sorce	Francesco
Caloric	:1 Serving: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 180 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calcium 4 %; Ir
Ingridients	Prep Time:10 min Start to Finish:1 hr 5 min Makes:6 servings 1 1/2 lb butternut squash, peeled and cut into 1/2-inch cubes (3 1/2 cups) 2 tablespoons Gold Medal® all-purpose flour 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/3 cup Progresso® dry bread crumbs (any flavor) 2 tablespoons chicken broth
Instructions	1. Heat oven to 350º F. Spray 8-inch square pan with cooking spray. In large bowl, mix all ingredients except bread crumbs and broth. Spread in pan. 2. Bake uncovered about 50 minutes or until squash is tender. 3. Set oven control to broil. Mix bread crumbs and broth; sprinkle over squash. Broil squash with top about 4 inches from heat about 3 minutes or until bread crumbs are brown.

Bread Salad

Sorce	Luna
Caloric	:1 Serving: Calories 115 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 24 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 16 %; Calcium 4 %;
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:6 servings 6 slices day-old French or Italian bread, 1 inch thick 2 medium tomatoes, chopped (1 1/2 cups) 1 medium cucumber, peeled and chopped (1 1/4 cups) 1 small onion, thinly sliced 1/3 cup fat-free red wine vinegar dressing 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves 1/4 teaspoon pepper
Instructions	1. Tear bread into 1-inch pieces. Mix bread and remaining ingredients in glass or plastic bowl. 2. Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.