‘Volume 16, Number 3 —2D Birthday Most Requested RECIPES” 5° C 2d * \ Photo of ; every recipe 4 recipes »Get your aCe br oLoto) a n°: = a! | e =a ot @ Kids ages 8 to 12 will love this TR Tamer Lorc © 66 easy recipes show how to tyme One cg Ce roe ea Ca Lcd CEES ee COMA R Ts) Cerys Pate oa Pere) Visit and order Reel easIntroduction ‘Wat's not to like about a birthday? Wol, it youre an adult, there's that whole getting older thing, but other than that? Typically here's cake, ice cream and a gathering of people dedicated to celebrating your very existence. How funis that? Our latest and greatest Most Re quest Recipes™ magazine is loaded with recipes perfect for your next patty, From appetizers and sides such as Bacon, Lettuce and Tomalo Dp (9. 49) and Di-Potato Salad (0.81), 10 main cfshes ke Large-Crowd Soppy Joes (p. 62), we've got everything you need to create a menu your guests willlove. Winethet youre in need of a Litle Red Bam Cake (p. 14) fora farmyard bash, of locking to salisty a group of chocolate lovers with a Deep Dark Mocha Torte (9.31), we've got a cake for just about every craving. So, have a seat, help yourself to a slice and celebrate Happy Birthday P S. Visit BakoLifeSweeter.com for how-to videos of recipes and ‘more birthday ideas! Ready in 30 minutes or loss © LOW FAT 3g or less, except main dishes with 10g or less 1 Most Requested Recpas™ 46 Cakes for Kids Whatever your child's latest obsession— ums or bugs—we've got a apiocs of cal then alleast a siver of ali 2 Betty Crocker Be contents 40 Festive Appetizers ‘What better way to kick off your party than ith & tasty tidbit of fun finger food? Go 4, ly one (or inc}. 54 Party- Size Main Dishes You veryone alll the time, but the wide variety of these recipes at least gives you a fighting chance78 Celebratory Sides & Drinks Palka Dot Cake, p. 24 ‘We take the guesswork out of choosing sides and beverages to serve at your next > | get-together WA sf Batty Crecker Nos! Requested Recpes™ 3Birthday Party ~ MENUS © Pretty in Pink Brauneh for 12 Sesame Toast-vegetable Bites, p. 46 Genoa Salami Stacks, p. 47 Do-Ahead Chicken-Leek Strata, p. 77, Raspberry-Mint-Marshmaliow Créme Dip. p. 90 Pink Almond Party Cake, p. 33 cfs(poote p.m) ed aed ne eed RC ee ec ee See eee eed pMomevet ies Eta aia! (triple recipe), p. 65: Se ee td faa ee a Gee ae eC) Dene | Dore a Pee aL Bea aed OR iene ce al arden Party for S Cera Se a a | eae ew) ere rs Dee ae gece tae] Ce oR aa] Sener a ann a ae} pee Toa) ees Od Ce Rod ae eee aera Te he Pasta ess) Little Deuce Coupe Cake, p. 19 to cee See a SS Ce sn ie naa Ce ea Pursa Cake, p. 96 eo a need Bee oe a] Pita Colada Cupcakes, 5 37Pirate Cake Prep Time: 30 Minutes. Start to Finish: $ Hours 10 Minutes Servings: 12 CAKE 1 bax Betty Crocker® SuperMoist® cake mx (any flavor} Water, oll and eggs called tor on cake mix box Tray or cardboard (15x12 inches), covered FROSTING AND DECORATIONS % cup Betty Crocker® Rich & Creamy dark chocolate frosting (roin 1-40 container) 1 cup Botty Crocker® Rich & Creamy varitta trosting ((rom 1-p container) 1 chocolate-covered mint patty 1 slice marshmallow + qurn ball 1 yellow ring-shaped hard candy 1 oll {rom 4.5.02 box) Betty Crocker® Frut by the Foot* strawberry or other red chewy fruit snack 1 black licorice rope Square-shaped caridy-coated gum Betty Crocker® chocolate decors 1, Hoal oven to 350°F for shiny motal pans (or 325°F tor dark f nonstick pans). Spray bottoms and sides of 1 (inch) and 1 (inch) round cake pan with baking spray with flou. 2. Make coke as drectad on box, using water, oll and eggs. Pour into pans, Bake as directed on box. Cool 10 minutes; remove trom pans to coaling rack. Cool completely, about 1 nour. 3. Use serrated knife to cut 9.4nch cake in half and cut hat as shown in diagram. Remaining halt of .inch cake wal forrn body of pirate. Cut &-inch coke as shawn in diagram..On tray, arrange cake pieces. Cut ears and nose from small pieces of femaining cake; attach to cake win small amount of frosting. Cover; freeze 1 hour or unt fr. Reserve 2 teaspoons dark chocolate frosting. Frost hat with remaining Jaik chocolate fusting. Mis % eup ofthe varia frosting with reserved chocolate frosting. With timed vanilla frosting, frost hoa, ears and nose of pirate. Add mint patty ‘or ‘ye patch, marshmallow slice and gum ballfor eye, and ring shaped candy for earring. 6. Frost body with remaining 4 cup white frosting, Cut rut snack into shapes for shirt stipes, mouth and strap tor eye patchy; place on cake, Cul licorice to fit hal, Add gum for tee and chocolate decors for whiskers, Store loosely covered at room temperature High Altitude (3500-6500 f): Follow High Alitude cirections on ‘cake mix box for 8:inch and 9-inch pans. Nutrltion Information Per Serving: 1 SERVING FROSTED CAKE (UNGECORATED): ("acres 200 Calories tom Fat 160); Total Fat 17g (Sutwated Fat 269); Choletero!5Smg: Sods 300mg; Teta Carbabyerate 509 Diary Fite Og); Pra 49, | cakes for kids omnes cut hat ere ee ee) 10 handle if you freeze Rem Ree et for 30 minutes to an hour Pein HOW-TO eden eg aie und Pina Eee cay CoroFlip-Flops Cake Prep Time: 45 Minulos Start to Finish: 2 Hours:00 Mints ‘Servings: 15 CAKE 1 box Betty Crocker® SuperMoist® yellow cake mix ‘Water, vegetable oil and eggs called for on cake mix box Tray or cardboard, covered FROSTING AND DECORATIONS 2 containers (12 02 each) Betty Crocker® Whipped vanila frosting Assorted food colors ‘About 40 small round candy-coated fruitflavored chewy candies Assorted colors Betty Crocker® decorating icing (m4 25- ‘02 tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-02 cans) 1 roll (trom 4.5-0z box) Betty Crocker® Fruit by the Foot* Green Apple Wave” chewy fruit snack 2 edible pansy or silk daisy flowers: 1, Heat oven to 350'F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x8-inch pan with baking spray with four 2. Make and bake cake mix as directed on bax for 13x9:inch an, using water oll and eggs. Cool 15 minutes. Run knife around sices of pan to loosen cake; remove from pan 10 cool- ing rack Cool completely, about 1 hour 3. Cut cake in.hal lengthwise. Continue cutting each piece to form talon shape as shown in clagram. Place pieces on tray. Freaze pieces uncovered about 1 hour for easier frosting itdesred 4. In small bow, mix 1 cup ofthe frosting with food color to make desited color; frost sides of each fifop. In another stnall bow, mix 1 cup frosting with second food color to make dasred color; Yost top of each fip-lop. 5. Place small candies around side of each lip-lop to look ko jewels, Decorate top of each fiplop with decorating icing. Cut 2 (G-inch) pieces trom fruit roll; cut pieces lengthwise in half. Arrange 01 fip-lops for straps. Just belore serving ‘op with flowers. Store loosely covered at roam temperature High Altitude (2500-6500 f): Foiow High Alitude citections on ‘bake max bos for 19.inch pan Nutrition Information Per Serving 1 SERVING FROSTED CAKE (UNDECORATED): Caissios so (Cates ttom at 100); Tol Fat 189 (Saturated Fa 459); Cholesterol 49mg; Soaiam Z80eng: ‘Teal Carbabysraie 585 Ortary Fiber Og); Protein 39, I cakes for kids Cut cake to form two flip: ere ened el eeuLcyy Parca) aie) eter Neen) Coat una CEM ary a} frosting Prelate) Brera es] eee one Puech eee) Cem SM eeuLittle Deuce Coupe Cakes Prep Time: 20 Minutes Start to Finish: 2 Hours 10 Minutes Servings: 12 CAKE 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box FROSTING AND DECORATIONS 2 containers (1 fb each) Betty Crocker® Rich & Creamy vanilla rosting Blue, red, green and yellow food colors ‘Tray or cardboard (20x16 inches), covered Red or black string licorice 8 yellow round starlight candies 40 creme-fled chocolate sandwich cookies 1 red or orange gumdrop 2 birthday cake candies 1. Heat oven to 350°F for shiny metal pans (or 325'F for dark oF nonstick pans), Spray bottoms only of 3 (Bxd-nch) oat pans with baking spray with flo. 2, Make coke mix as directed on box, using water, oll and eggs. Divide batter eventy among pans. 3, Bake 28 10 33 minutes or until toothpick insertec in center comes out clean. Cool 19 minutes. Run knite around sides ‘of pans to loosen cakes; remove from pans to cooling rack Coo! completely, about 1 hour Freeze cakes uncovered about 1 hou for easier frosting W desired. 4. Remove % cup trosting rom each container; set aside, Yo make purple frosting, stir 8 drops blue food colar and 8 drops ted f00d color into 1 container of frosting. To make green frosting, stir 3 drops green food color and 3 drops yellow tood Color into othor container of frosting, 5. On tray, place 2 loaves, rounded sides down, on tray; frost one with about % of the purple frosting; trast the other ash % of the green frosting. Cut remaining !oaf in half crosswise; taper the cut edges slightly to form windshields. Place one half on each cake for cab, placing about 3 inches from front ‘edge and with tapered windshield side toward front of car. Frost windows of cabs with reserved white frosting: ifost lop land edges with colored trosting 6, Use licorice to oulline windows and make bumpers. Add starlight candies for headlights and taillights; add cookies tor wheels and the spares, Place gumdrop on top of 1 ear for beacon and add candles for radio antennas, Store loosely. covered at roam temperature, High Attitude (2500-6500 f): No change ‘Nutrition information Per Serving: 4 SERVING CAKE AND FROSTING (UNDECORATED): Calves 580 (Calories ‘tom Ft 200), Total Fat 22g (Satrated Fat 8 5g), Chotesol Sm; Sodium 460mg; Total Carbohyerate 079 (Chen Fiber Og; Preton 39) | cakes for kids eet) Bree enna ting third loaf in half. Taper eee uel) Cle ac ea Tec Tips >» Peco Nea eo St ee Mele a La aa if you freeze it on a cookie ae beore trocakes for kids | Little Red Barn Cake Prep Time: 30 Minutes Start to Finish: 2¢icurs 40 Minutes Servings: 12 CAKE 1 box Betty Crocker® SuperMoist® while cake mix 1. cups water % cup vegetable oil 2 eggs Tray or cardboard (17x12 inches), covered FROSTING AND DECORATIONS 1 to 2teaspoons red paste icing calor (not liquid food colon 1 container (1 Ib) plus ° cup Betty Crocker" Rich & Creamy vanilla trosting 3 rectangular buttery crackers About & pretzel sticks (3 inches long) Decorating bag with sma star tip 2 tablespoons coconut 2 drops green foot color 2 tablespoons shoostring potatoes ((rom 1.75-02 can) 3 or 4 animal crackers 1. Heal oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour. Line bot tom of pan with waxed paper. Lightly spray paper with baking spray with flour. 2. In large bow, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened. Beal on medium speed 2 minutes, Pout into pan. 9, Bake 20 10.30 minutes oF until toothpick Msettedt in center comes out clean. Cool cake 5 minutes; remove 14 Betty Crocker Srovay Pat from pan to cooling rack. Peel off waxed paper. Cool completely, about 45 minutes. Freeze cake 30 minutes (oF until very firm. 4, Place cake on cutting board. Cut roof line and around silo as shown in diagram, Carefully transfer cake to cavered tray or cardboard. '. Stir ted icing color into 1 container of the frosting to make desired red color Frost barn and silo—except for uppar rounded section—with red frosting. Make vertical lines over cake with rubber spatula to look lie boards, 6, Place 2 crackers side by side on barn for doors Prace 1 cracket at an angle under peak of barn for win dow; press into frosting. Arrange pretzel slicks around window and door, make "X" on each door with remain ing pretzel sticks. 7. Spoon ¥% cup white rosting into decorating bag ti- ted with small star tip. Pipe white frosting along edge of ‘oof and iin lop rounded section of si. {. In tightly covered container, shake coconut and {green food color unl coconut is evenly tinted. Avrange Coconut along bottom edge of cake for grass. Arrange shoestring potatoes in window and at bottom of cake for hay. Place animal crackers on cake above grass. Store loosely covered al room temperature. High Antiude (8600-6500 f): No change Nutntion information Per Serving: 1 SERVING: Calories 409 (Calon Nom Fa 150). Toll Fat 17g (Saturated Ft 3.59) Cholestr mg, Sackum 200mg; Toa, Carboy 539 (Dietary Fiber Og): Protein 39 em ue tar i> Tips » SPECIAL TOUCH EE Ce ei oa) with their own box of animal crackers. SUCCESS HINT De etc Lat Ce enn} paste color and not red liquid food color.Castle Cake Prep Time: 55 Minutes Start to Finish: 2 Hours 25 Minutes Servings: 30 CAKE 2 boxes Betty Crocker® SuperMoist® chocolate fudge cake mix Water, oll and eggs called for on cake mix boxes Tray or cardboard (18x18 inches}, covered FROSTING AND DECORATIONS 2 containers (1 tb each) Betty Crocker Rich & Creamy mik chocolate frosting 1 fudge-dipped ice cream cone 4 reguiarsize ice cream cones with pointed ends 5 miniature ice cream cones with pointed ends 1 tube (4.25 02) Betty Crocker® white decorating icing Blue sugar Candy stars 5 rectangular vanilia sugar waler cookies Pretzel sticks: 4 red cinnamon candies Red string licorice 4 miniature peanut butter cup candies: 4 red jul cocktail candies 4 white gum balls 12 miniature chocolate-covered caramels 1, Heat oven to 350'F for shiny metal or glass pans (or 25°F lor dark or nonstick pans). Spray bottoms and sides of 4 (B-inch) square pans with baking spray with flout. In large bow, beal both cake mixes with amounts ‘of water. ol and eggs for both mixes as directed on. box. Dvide bate! among pans (about 2/4 cups for each pan). Rettigerate 2 pans of batter while 2 pans bake. 2. Bake 2 pans at a tima, following times on cake mot box for 8-inch round pans, Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes 3. Cut off domed top from each take so they will be flat when stacked. On tray, place cake A (see diagram); spread with %4 cup chocolate frosting. Top with cake Bi spread with %4 cup chocolate frosting. Top with cake C: spread with %4 cup chocolate frosting. 4. Cut fourth cake into quarters. Place one quarter (piace 1) on top ol stacked cakes; spread top wit 1 tablespoon chocolate frosting, Cut second quarter hor izortally in halt; place half of second quarter on top oi fist quarter and spread top wit 1 tablespoon choco- late frosting. Cut thied quarter into 2-inch square; place ‘on center of cake stack. Freeze cake 1 hour. (Discard remaining cake or reserve for anoiher use) I cakes for kids: 5. Reserve 2 tablespoons Irosting in resealable food storage plastic bag. Spread remaining chocolate frost ing over entre stacked cake. Place fudge-dipped cone ‘upside down cn center of cake. Place 4 regular ice ream cones upside down on comers of cake. 6. Dip edges of miniature cones in white decorating Icing: sprinkle with colored sugar, Place upside down ‘ontop of larger cones. Top each cone with candy star, attaching with small amount of white icing, 7.Cut 1 water cookie in half, Snip tiny comer from bag, of frosting; pipe trosting on 2 whole and 1 naif cook- ies for window panes. Place windows on castle, Insert ends of pretze's shghly into cake for drawbridge. Place 2 cookies on crawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire 8, Place peanut buttercup candies upside down on 4 Comers near top of caste. Ad red juju cancies and gum balls to paanut butter candies wath small amount of white icing to make turrets. Add cararnels to lront of cake for arapets. Siow loosely covered at room ternperature. High Altitude (3500-8500 f): Folow High Altus citec- tions on cake mix box for inch round ps, beating both ‘cake mixes with amounts of water, oll and eggs for both mixes as directed. Nutrition information Per Serving: 1 SERVING FROSTED CAKE (UNDECORATED): Cacvien 39 (Galore tom Fat 140; Tt Fat 15g (Seurated Ft 3.59). Centro Seg Som eng: coat gi Pow Betty Crocker Most Requested Recipes 18‘cakes for kids | Monkey Cake Prep Time: 50 Minutes Start to Finish; 3 Hours 45 Minutes Servings: 15. CAKE 2% cups Gold Medal” all-purpose flour 1’/ cups granulated sugar % cup shortening, cup unsweetened baking cocoa 1" cups water "A teaspoons baking soda 1 teaspoon salt % teaspocn baking powder 1 teaspoon vanilla 2 eggs FROSTING 4 cup butter or margarine, softened 3 02 unsweetened baking chocolate, meited, cooled 3 cups powdered sugar 2 teaspoons vanilla ‘About 3 tablespoons milk 1 tablesooon powdered sugar DECORATIONS “Tray oF cardboard (16x14 inches), covered Decorating bag with writing tip #4 2 banana chips 2 semisweet chocvlaie chips: 1 pecan half + baby (dwar or finger) banana ‘1, Heat oven to 50°F, Grease bottom and sides of 13:9- inch panwith shortening, and lightly tour, or spray pan with baking spray with flour 2. In large bow, beat cake ingrecients with electric mixer on low speed 30 seconds, scraping bow con 18 Betty Crocker Becny Paros stantly. Beat on high speed 3 minutes, scraping bowl occasionally, Pour balter into pan. ‘8. Bake 40 to 45 minutes or urtil toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool complotely, about 1 hour. 4, Cut cake as shown in diagram. If desired, freeze ‘cake pieces uncovered about 1 hour for easier frosting. 5. In large bow, mix butter and baking chocolate with spoon or electric mixer on low speed. Beat in 3 cups powdered sugar. Beat in 2 teaspoons vanilla and enough milk until smooth and spreadable. In small bom, resene 2 tablespoons frosting: Stiri 1 table- spoon powdered sugar. Set aside. 8. On tray, arrange cake pioces to form monkey as shown in diagram, timming pieces 2 and 3 10 fit for aims, Spread frosting on sides ant top of cake, altach- ing pieces with small amount of frosting, Make lines in frosting with tines of fork to look lke fur, leaving face aiea smooth. 7. Place reserved frosting in decorating bag fitted with wing tip. Pipe oulines of face and hands. Add banana chips for eyes, attaching chocolate chips in Center with small amount of frosting. Add pecan hall for nose. Place banena in monkey's hand, Store loosely Covered al room ternperature High Altitude (3800-8500 ft): Decrease flour to 2 cups. Decrease shortening to % cup. Nutrition Information Per Serving: | SERVING FROSTED CAKE (UNDECORATED): Cates 470 (Cates tron Fat 190), Toul Fat 21g Saturated Fat 99) Chotestoo sng Sedum Hong Toa Catena 9 (eR Foes 9) Proton dg Cut cake to form body and arms. Cy Lea) Creat)Dinosaur Cake Prep Time: 35 Minutes Start to Finish: 3 Hours 25 Minutes Servings: 15 CAKE 2% cups Gold Mecial® alt purpose flour 1" cups granulated sugar ‘/ cup butter or margarine, softened 1% cups mi 3% teaspoons baking powder 1 taspoon soft 1 teaspoon vanilla 3 eggs FROSTING 5% cups pondered sugar % cup butter or margarine, sottened 2 teaspoons vanilla ‘About 3 tablespoons mik Green liquid tod color DECORATIONS Tray or cardboard (18x12 inches), covexed Paper towel 1 tube (0.68 02) Betty Crocker® black or brown decorating ge! Red jelly bear Green caniiy-coated chocolate chips 11. Hoat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening, and lightly four; ‘spray pan with baking soray with flour 2. in lasge bow, beat cake ingredients with electric ‘mixer on low speed 30 seconds, scraping bow con: tantly. Beat an high speed 3 minutes, scraping bow! ‘occasionally, Pour batter into pan. 3, Bake 35 10 40 minutes cr until toothpick inserted in center comes out clan. Col 10 minutes; remove trom pan to cooling rack. Coot completely, about 4 hour. 4, Cut cake aa shown in diagram. Froaze picoos uncovered about 1 hour for easier frosting if desired. 5. In large bowl, beat powdered sugar and % cup butter with spoon of electric mixer on low speed until ‘mixed. Beal in2 teaspoons vanita and enough mitk until smooth and spreadable, Beat in about 6 drops food color, 6. On tray, arrange cake pieces to form dinosaur as shown in diagram. Frost cake, attaching pieces with ‘small amount of frosting, 7. Let frosting set a few minutes. Carefully cover with a paper towel and genty pat to give frosting a tex- tured appearance; remove towel. Outine scales, legs, ‘mouth, nose and eye with decorating gel. Ad jelly | cakes for kids: ‘bean for oye. Decorate with candy-coated chocolate chips. Store loosely covered at room temperature. High Altitude (8500-6500 f): Decrease butter in cake to YA cup, Decrease baking powder to 2¥6teaspoons. Nutrition information Per Serving: Cut cake to form body, feet ai Seen 2es to form dinosaur cy Betty Crocker Most Roquostod Rocipes™ 17akes for kids Prep Time: 40 Ni Servings: 12 3 Start to Finish: 2+ 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for an icake mix box Tray (18x16 inches) 3 drops grven Squid food color 2 cups Betty Crocker" Rich & Greamy creamy white frosting (from two +b containers) Batty Crocker® black decorating icing (rom 4.25-02 tube) Betty Crocker® grzen decoratingicing (om 4,25-02 tude) ny metal oY n). Spray bott spray with tlour. 388 pan (or (with shortening ray), 2, In large bow, beat cake mix, water, cil and eggs as direcied On box. Pour 1% cups batter into 1-quart bow! tor into 13x9-inch pan, pan 25 to 30 minutes and 1-quart 6 oF until tocthpick inserted in cen ol 10 minutes: remove from pan cake trom bowl wit ut 30 mi top is flat. Cut 1 of cake from bow! so it wil stand 5. On tray, place 1339. 1¥4 cups of the white fr food color into spread over cake ‘8. Spread remaining % cup white frosting over rounded fe of other cake for soccer ball, Place ball on green Hold. decorating icing to create soccer ba desig .en decorating icing to mak 2 loosely covered at room temperatur High Attitude (2500-6500 f): No cirange Nutrition Information Per Serving: | SERVING FROSTED CAKE (UNDECORATED): Cainies 0 (Caries fom Fat 180; Tol Fat 189 (Salrated Fa 3.5); Chosen mg; Sodium 380, Total Cabohyate 659 (etary Proion3gI cakes for kids Cell Phone Cake Prep Time: 35 Minutes Start to Finish: t Hour 5 Mules Servings: 15 CAKE 1 box Betty Cracker* SuperMioist® white cake mix Water, vegetable oil and egg whites called for ‘on cake mix box Tray or cartiboard (18x16 inches), covered FROSTING AND DECORATIONS 41% containers (1 Ib each) Betty Crocker® Rich & Creamy creamy white frosting Pink paste of gal food colar Decorating bag with writing tip 12 white candy-coated chowing gum squares 1 package (2.2 02) marshmatlow flowers 3 oval licorice candies 1 candy straw 1. Heat oven to 350°F for shiny metal or glass pan (or '325°F for dark or nonstick pan}. Spray boitom only of 13xG4inch pan with baking spray wth flour. 2. Make and bake cake mix as directed 00 box for 1x9-nch pan, using water, oll and egg whites. Coo! 10 ‘minutes; remove from panto cooling rack. Cool com- pletely, about 30 minutes, 3. Cut 1/«inch strip rom each long side of cake. Trim ‘each corner of cake to round off, making cell phone ‘shape. (Discard pieces trimmed from cake or reserve Yor another use.) On tay, piace cake, Freeze 1 hour 4. Divide 1 container of white frosting in naif (about Sg Ta Curd S59 ry er 9) Pea ¥. cup each). Stir 100d color into half of rasting to frit Pink. Spread pink frosting over botlom half of cake. ‘Spread white frosting over top half of cake. 5. From ¥ container ol frosting, reserve about 2 tabie- spoons white frosting, Tit about Y. cup ofthe frosting ‘pink, Onto center of white-Irosted half of cake, spread ‘some of the fink frosting in square shape for message screen. Place remaining pink frosting in decorating ag with wring tip, Pipe pink frosting along edge ot Cee Ute ie \white-frosted cake, Arrange gum on cake for number buttons; pine on numbers with pink frosting. 6. With eserved white frosting, pipe desired message eee eur Eta U tS ees hina ‘on message screen. Add marshmallow flowers and eet eee aches licorice candies. Add candy straw for anenna, Store Ce ye de Roe aie Aud loosely covered al room temperature Cee ene Teen) High Alitude (8500-6500 f): Follow High Alnus diver Coen eee) tions on eaka mix box for 1339-inch pan. Betty Crocker Most Requested Recipes” 19akes for kids Prep Time: 35 Servings: 12 reece in diagram. Cut squares. On tray, place cake freeze 1 hour or unti fim, 1 box Betty Crocker® SuperMoist® cake mix (any fiavor} Water, oil and eggs called for on cake mix box Tray or cardboard (15x12 inches), covered ach color. tint « up fr Leave remaining frosting white 1p and sides of 1 square cake with blue 2 containers (1 Ib each) Betty Crocker’ osting. Frost 4 marshmallow halves with blue fro Rich & Creamy vanilla frosting face in Square Gesign cn cake. Frost temaining Red, yellow and biue paste food colors ake and 4 marshmallow with white 12 large marshmatlows, cut in half crosswise 9; arrange marshmallows on top of cake. and 8 marshal 1. Hoat oven to 350°F 325°F fof dark or 1 sides of 13x9-inch ting, arrange marshmallows ining section of cake and with red frosting; a nstick pan). Spray b 9 spray wit 2. Make cake mix ick inserted in center comes out cine: rl 5g, Seium 46 To Fiba 9): Deion s3 20 ‘Betncay Patcakes for kids Prep Time: 20 Minutes Start to Finish: 2 Hours 40 Minutes Servings: 15 1 box Betty Crocker® SuperMicist® white cake mix VA cups water % cup vegetable oil 3 eggs 2 packages (0.14 02 each} shawbery-flavored unsweetened soft drink rix % cup frozen (thawod) lemonade or meade con centrate 1 package (0.19 02 or 0.44 a2) lemon lime or strawberry-flavored unsweetened soft crink mix 4 to 5 tablespoons frozen (thawed) lemonade or limeade concentrate 3 cups powdered sugar A cup bulter or marganne, soltened ‘Sour gummi candies, if desired 1. Heal oven to 350°F for shiny metal or glass pan (oF 325° for dark or nonstick pan). Soray bottom only of 13x9-inch pan with baking spray wih flout 2. In large bow, beat cake mix, water ol, eggs and 2 packages drink mix (dry) with elactric mixer on low ‘speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batte will be lumpy). Pour batter into pan, 3, Bake 27 10.33 minutes or until toothpick inserted in center comes out clean, Coo! 15 minutes. 4, Pierce top of warm cake every % inch with long- \ined fork, wiping fork occasionally to reduce sticking Drizzle Ys cup Jemionade canicantraie everty over top of cake. Cool completely, 1 hour to 1 hour 30 minutes. 5. In medium bowl, stir 1 package drink mix (dry) into 2 tablespoons lemonade concentate until dissolved. ‘Beat in powdered sugar and utter on low speed [ ‘Gradually beat in enough of the remaining 2 to 3 table- ‘spoons lemonade conceniraie, 4 teaspoon at a time, 10 make frosting smooth and spreadable. Spread tost Tey re ing over top of cake. Cut into serving pieces. Decorate i ea ing with sour candies, Store loosely covered al coor tem- Ht he perature. High Altitude (3500-8500 ft): No change. ‘Nutrition Information Per Serving: aS EE! 11 SERVING: Calories 350 (Calories fom Fat 110): Total Fat 12 = [Satrtea Fat 4g; Colasterl omg; Sadie 200mg: Toa " trate int ‘Caroonyarate 589 (Dietary Fiber 09); Protein 39, her Most Requested Racipes™ 24ar Cupcake Prep Time: 25 Minutos Startto Finish: 1 Hour 45 Mnuioe Servings: 24 cupcakes CUPCAKES 1 box Betty Crocker® SuperMoist® yellow cake mi 1 cup water 1A cup creamy peanut butter 9 eggs FROSTING AND DECORATIC 1 container (1202) Betty Crocker® Whipped choco- late frosting ’/ cup miniature sernisweet chocoiate chips *% Cup honeyyflavor dry-roasted peanuts, chopped 48 teddy bear shaped graham snacks 24 birthday candles 41. Heat oven to 350°F for shiny metal pans (or 329°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size mutfin cups, 2. in large bow, beat cake mix, waler, peanut buttor and ‘e998 with electric mixer on low speed 30 seconds. Beat ‘onmedium speed 1 minute, scraping bow! occasionally Divide batter evenly among muti cups. 3, Bake 13t0 18 minutes or until tooinpick inserted in center comes out clean andi tops spring back when, touched fight in canter. Cool 10 minutes; remmave from ‘pan to cooling rack. Cool completely, about 30 minutes. 4, Reserve % cup of the frosting, Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake 22 Betty Crocker Sitcay Paste with Ye teaspoon gach chocolate chips and peanuts; Press gently into frosting 5. Spread about // teaspoon reserved frosting on fat sides of 2 graham snacks. Place candle between frosted sides of graham snacks: press gently together. Repeat with remaining snacks, frosting and candies. Place on cupcakes, pressing candies slightly into cup- Cakes to hold in place. Store loosely covered at room temperature. High Alutude (8500-6500 fn): ake 15 10 20 minutes Nutrition information Per Serving: {CUPCAKE: Calories 220 (Colries tom Fat 80): Tota Fat 109 (Saturated Ft 9); Cholesterol 29, Sod 230mg: Tia ‘Carbahyetate 305 (Datary Fer Ya): Protein 4gGoin’ Fishin’ Cupcakes Prep Time: :35 Mirutes Start to Finish: 1 Hour 35 Minutes Servings: 24 cupcakes ‘CUPCAKES 1 box Betty Crocker® SuperMoist devil's food cake mix Water, oil and eggs called for on cake mx BOX FROSTING 1 container (1 Ib) Betty Crocker® Rich & Creamy vanilla frosting Bive liquid or paste food color FISHING POLES 24 cocktail straws 24 pieces thick craft thread, dental lass or fishing, ‘each 6 inches long 24 Botty Crocker® Shark Bitos® chewy trut sacks (2103 packets} 1, Heat oven to 350°F for shiny metal pans (or 325°F {or dark or nonstick pans). Place paper baking cup in ‘ach of 24 regular-size muffin cups, 2. Make cake mix as directed on bax, using water, oll ‘and eggs. Divide batter evenly among muffin cups. 3, Bake as directed on box or until toothpick inserted in center comes out clean, Coot 10 minutes; remove from ‘pan to cooting rack. Coot completely, about 30 minutes. 4. Mix lrosting and a few drops of food color. Frost Cupcakes with blue frosting. With metal spatula, pull up (on frosting so frosting looks like waves. 5. Cut oach straw to make 4 (3-inch) piece. Insert piace (of ctat thread into end of each straw piece to look like fish line. Attach 1 shark snack to end of each piece of craft thread. Decorate cupcakes wih fishing poles ‘Store loosely covered at room temperature High Altitude (9500-6500 t): Folow High Alituce direc: tions on cake mix bax for cupcakes. [Nutrition information Pee Serving: 1 CUPCAKE: Catia 220 Cabrero Fat 90, Tot Pat 109 {Saturated Fat 29): Cholesterol 259: Sodom 20mg: Toa Carbonate 339 Dietary Fiber 09) rote 1g | cakes for kids Tips Peer mu neu a} Ter nat erro? Reenter kes Bree Peedi See) Se eae hc mia tts Betty Crocker Most Requested Recipes™ 23Polka Dot Cake Prep Time: 25 Minutes Start to Finish: 2 Hours 5 Minutes Servings: 12 1 box Betty Crocker® SuperMoist® white cake mix ‘ater, vegetable oil and egg whites called for on vake mix box 1 container (12 02) Betty Crocker® Whipped futly white trosting Red food color ¥% Cup round pink and orange candy melts or coating waters (3 02) 1, Hoat oven to 350°F for shiny motal pans (or 325°F {or dark or nonstick pans). Spray bottoms and sides 912 (9- or 8-inch) round cake pans with baking spray with flour, 2. Make and bake cake mix as directed on tox for 2 (9 or 8-inch) round pans, using water, oil and eg 24 Betty Crocker Browoy Putos whites, Cool 10 minutes: remove from pans to cooling racks. Cool completely. about 1 hout, 3, Tint %4 cup of the frosting with 1 oF 2 drops food color for desired shade of pink. ‘4. On serving pale, place 1 cake layer roundod side down, spread pink frosting over layer almost 10 edgo. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting, 5. Insert candies into rosting on side and top of cake as desired, High Altitude (8500-6500 f): Follow High Alituce cirec- tions on cake mix box for 2 (9- or Bnch) round cake pans. Nutrition Information Per Serving: 1 SERVING: Calories 380 (Cals trom Fat 140): Tel Fat 169, {Satcaed Fa 3.5; Cholesterol mg: Sodium 90g: etal Carbohyrate £79 (Dietary Fer Og); Protein 35,Prep Time: 25 Minutes Star(to Finish: # Hour 25 Mnules Servings: 24 cupcakes 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on ‘cake mix box TING AND DECORATIONS 2 containers (1 Ib each) Betly Crocker® Rich & Creamy creamy white isting Assorted paste or gel food colors Assorted candies (Such as round mins, jelly beans, candy-coated chocolate candias, wafer candies, pieces trom candy neck‘aces) ‘Sting licorice Betty Crocker® white decorating icing (rom 4.25-02 tube) 1.Heal oven to 950°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muttin cups, 2. Make and bake cake moc as directed on box for 28 cupcakes, using water, oll and egg whites, Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 3. Tint frosting with desired food! color; frost cupcakes. 4. Arrange candies on cupcakes to make bug heads, bodies and wings. In addition to candles, can use whole marshmalons or sliced marshmallows sprinkled win colored sugar. Use pieces of licorice for antennae. For ayes, add dots of decorating icing. Store loosaly ‘covered at room temperature. High altitude (2500-8500 1): Folin High Altiude direc tions on cake mix box Yor cupcakes. Muvition Information Per Serving: 1 FROSTED CUPCAKE (UNDECORATED): Cares 270 (Caloven from Fa 90) Toa Fat Tog (Saturated Pat 29); Cnolesteol Ong. Socum 200mg; Toa Carbohydrate 41 Dietary Fiber Og; Protein 1g cakes for kids = “* 4S + F Most Requested Recipes™ 25cakes for adults Prep Time: 30 Minutes Start to Finish: 2 Hours 15 Minutes Servings: 12 1 Jar (10.02) maraschino cherries, drained, Ys cup liquid reserved 1 box Belty Crocker® SuperMoist® devil's food cake six 1 cup chery cola carbonated beverage YA cup vegetable of 3 eggs 1 container {12 0z) Betty Crocker” Whipped warilla frosting 1 cup marshmallow creme 24 maraschino cherries with stems, well drained, if desined 11. Heal oven to 350°F for shiny meial or glass pan (or 325°F {or dark or nonstick pan). Spray bottom only of 1330-inch pan with baking spray with flour. Chop chenies; set aside, 2. In large bow, beat cake mix, cola beverage. oll, eggs and 4 cup reserved cherry liquid with electric mixer on low speed 30 seconds. Beat on medium speed beat 2 minutes. Stir in chopped cherries, Pour batter into pan. 8, Bake 35 10.43 minutes or until toothpick inserted in center ‘comes out clean. Coo! completely, about $ hour. In small bow, mix frosting and marshmallow creme until ‘smooth. Frost cake. Top each cake piece with 2 cherries. Store loosely covered at room temperature. High Altitude (2500-6500 ft): For all pans, neat oven to 350° Decrease oll to ¥ cup. In step 2, add / cup Gold Medal® all-pur pose flour and ¥4 cup water 1o cake batler. Finely chop cherries, Bake 40 to 45 minutes. ‘Nutrition information Per Serving: 1 SERVING: Calorie «79 (Calves hom Fal 180); Tot Ft. Gahatod Fat 45): Chotostro B5:mg:Sorkum 420mg: Total Carbohyrate 6g (Dietary Faber 1a) Proten.3gcakes for adults Prep Time: 50 Minutes Start to Finish: 2 Hours 40 Minutes Servings: 12 10 26 ‘ORTE 1 box Betty Crocker® SupeMoist™ chocolate fudge cake mix Water, vegetable oll ang eggs cated for on cake mix box Y% cup granulated sugar % cuprum or water 114 teaspoons instant espresso coffee granules NG 2 packages (8 02 each) cream cheese, soltened 1 cup pondered sugar 1 teaspoon vanilla 2 to 3 teaspoons milk GaNacH ‘A cups eemisweet chocolate chips 6 tablespoons butter (do not use margarine) °/ Cup whipping Cream 1. Heat oven to 350°F tor shiny metal pans (or 325°F lor dark r nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour, Make cake mi as directed on box. using water. oll anc eggs. Pour batter into pans, Bake as directed on box for 8- of 9-inch round pans. Coo! 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 2. Meanwhile, in -quart saucepan, stir granulated sugar, rum and cottae granules unti cotfee is dissolved. Heat to Doling stiring cecasionally; remove irom heat. Cool completely. 3. In medium bowl, beat fling ingredients with electic mixer ‘on low speed just until blended, adding enough smilk for spreading consistency; set aside. 4. In 1-quart saucepan, heat ganache ingredients over low heat, string frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes. stiting occasionaly, until slightly thickened . Cut each cake layer horizontally ta make 2 layers. (To cu, mark side of cake wth tootnpicks and cut with long, thin keife,) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake, Fil each layer with about % cup filing. Spread ganache over side and top of torte. Store loosely covered in refrigerator. High Altitude (3500-6500 f): Follow High Alitude cake mie directions on box fr 8- oF 9.nch pans. [Nutrition information Per Serving: 1 SERVING: Calories 669 (Calories tom Fal 370): Total Fa ag Saturatod Pt 20g); Chelastert Sg: Soctum 520mg: Total Carbohydrate tg ety Fiber 29);Protain 79cakes fot adults Prep Time: 25 Ninutos Start to Finish: Hours 15 Minutes Servings: 12 1 box Betty Crocker® white angelfood cake mix 1% cups cold water 1 can (14 02) sweetened condensed milk % cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (8 02) frozen whipped topping, thawed 1 cup flaked coconut 1, Move oven rack to lawest position (remove other racks). Heat oven to 350°F 2. Inestra-lerge glass or metal bow, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (1ube) cake pan. (Do not use fluted tube cake pan or 9.inch ange! food pan or batter wil overtiow.) 3, Bake 37 to 47 minutes or until top is lark golden brown and cracks feel very dry and not sticky, Do not undorbake, Immediately tun pan upside down onto glass bottle until cake is completely cool, about 2 hours, 4. In large bowl, beat condensed milk, ime juice and lime peel with wire whisk until smooth and thickened Fold in whipped topping, 5. Run knife around edges o! cake; remove from pan Cut cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and side ol cake with remaining lime miture. Sprinkle with coco- ‘ul. Store covered in refrigerator. High Altitude (8500-8500 f): Follow High Altitude cirex tions on cake mix box for angel food pan. Nutrition Information Per Serving: 1 SERVING: Calories 349 (Calotis from Fat 0) etl Fat y (Seturted at 79); Cholesterol 10mg; Sadun 386mg; Teal Carbohy crete (Dietary Fer 09) Protein 6aPink Almond Party Cake Prep Time: 40 Minutes Startto Finish: 2 Hous 20 Minutes Servings: 12 CAKE 1 box Betty Grocker* SuperMoist® white cake mix 1% cups water % cup vegetable oil 3 egg whites 2 teaspoons aimand axtract 6 drops red food colar GARNISH 4 02 vanillaciavored candy coating (almond bark), chopped 2 teaspoons vegetable vil Red food color FROSTING cup butter or margarine, softened % cun shonenng 1 teaspoon almond extract 4 cups pondered suger 4 10.5 tablespoons ik 1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or &-inch) ccund cake pans with baking spray with flout, nlarge bos, beal cake ingredients wih electric smixer on low speed 30 seconds. Beat on medium ‘speed 2 minutes, Pour into pans. I cakes for adults ‘2. Bake 9-inch pans 23 to 28 minutes, 8-inch pans 26 to ‘31 minutes. or until toothpick inserted in center comes ‘out clean. Cool in pans 10 minutes. Remove trom pans, to cooling racks. Cool completely, about 1 hour. 3. Meanwhile, in small microwavable bon, microwave ‘candy coating uncovered on High 1 minute, stiting twice, unt melted and smooth. Stir in2 teaspoons oil ‘Spoon about haif the melted coating into another bow ‘ticin 2 or 3 drops food cola to tnt it ight pink ‘4, Une 6-ounce custard cup oF other small bow with foil Pour half of the urtinied coating into foi-ined bow Drop hit of the pink coating on top; pull a knife through ‘coatings to make marbled design. Repeat with remain- ing untinted and tinted coatings. adding on top of mar- bled coatings. Retrigarate about 20 minutes or until set remove from relrigerator.(trelrigerated longer, let stand at room temperalure 10 minutes to solten.) 6. In large bow, beat butter, shortening, 1 teaspoon ‘almond extract, the powdered sugat and 4 tabie- ‘spoons of the milk with electric mixer on low speed until well blended, Beat on medium speed, adding ‘enough of the remaining 1 tablespoon milk, unt lly and spreadabie. 6..On serving plate, place 1 cake layer, rounded side ‘down; frost top. Top with second layer, rounded side up. Frost side and top of cake. 7. Remove coating trom bow: pee! olf foil. With vegeta 'bie pacer, make curts by puling peeler around the out ‘side edge of block of coating. Pace curls on top of cake, High Altitude (2500-6500 ft): Folow High Alituce direc tions on cake mix box fo 2 (9- oF 8nch) found cake pans. Nution Information Per Serving: | SERVING: Calots STO (Calses rm Fat 290; Yl Fat 209 (Saturated Fat 169); Chester 20mg; Sectum 378mg: Tota ‘Carbohyctate 799 (Dietary Fer Og); Pretein 3 aie} acs ete un eee aaa haa ect ta eee ea cna) Betty Crocker Most Requested Recipes” 93cakes for adults Prep Time: 20 Mies Start to Finish: 2 Hours, Servings: 15 1% cups coarsely crushed pretzels % up sugar % cup butter or margarine, melted 1 box Betty Crocker® SuperMoist® white cake mix 1% cups bottled nonalcoholic margarita mix A cup vegerabie oil 1 tablespoon grated lime pee! 3 egg whites 41 container (8 o2\ frozen whipped topping, thawed Grated lime pee or wedges, i desired 41. Hoat oven to 360°F for shiny metal or glass pan (or .825°F for dark or nonstick pan). Spray bottom only of 13x@-inch pan with baking spray wi flour. In medium bow, mix pretzels, sugar and butter. Sprinkle evenly on bottom ol pan; press gently, 2. In large bow, beat cake mix, margarita mix, ol, ime ‘peel and egg whites with elecitic mer on low speed 0 seconds. Beat on medium speed? minutes, scrap- ing bow occasionally, Pour batter over pretzel mixture. 3. Bake 35 to 40 minutes or uni ight golden brown and: top springs back when touched lightly in center. Coo! ‘completely, about 1 hour. Frost with whippad topping; sprinkle with ime peel. Store covered in rtrigerator. 34 Betty Crocker rnaay Putos High Altitude (8500-6500 f): Bake 40 10 45 minutes. \utition Information Par Serving: 'BERVING: Calotos 60 (Caleris fom Fat 160) Total Fa 173 (Saturated Ft 9) Chotesterol fang: Sodum $70, Toi Carooyetate 459 (Osetary Fer Op) Protein 35Sailboat Cake Prep Time: 20 Minutes Start lo Finish: 2 Hours Servings: 8 4 box Betty Crocker® SuperMcist™ cake mix (any flavor) Water, oil and eggs calfed for om cake mix box Tray or cardboard (24x24 inches), covered 1 container (12 ¢2) Betty Crocker® Whipped flully white trosting 1 tablespoon unsweetened baking cocoa Red palkand-peel licorice 1 roll (from 45-02 bex) Betty Crocker® Fruit by the Foot® chewy fruit snack (any flavor) Ring-shaped hard candies Tiny star candies Miniature candy-coated chocolate baking bits 1, Heat oven t0 350°F tor shiny metalor glass pan (or 325'F lor dark or nonstick pan), Spray bottom only of 1x0 inch pan with baking spray with flour. Make coke mix as directed on box, using water, ol and eggs. Pour batter into pan. 2. Bake cake as directed on box for 1339.nchpan Cool 15 minutos. Run knife around side of pan 1o loosen cake; remove from pan to cooling rack. Ceol completely. about 1 hour 3, Cut cake as shown in diagram. Freeze pieces uncov- fred about 1 hour for easier frosting it desired. On tray, arrange cake pieces to form sailboat as shown in a- gram, leaving space between sails for mast. Frost sails with 1 cup of the trosting 4, Gently fold cocoa into remaining frosting until blended. Frost hull of sailboat with cocoa frosting Place piece of licorice on cake between Saits for mast Cut flags trom truit snack and press on mast. Decorate ccaka with candies and baking bits. Store loosely cov- ‘ered al room temperature. High Attitude (3500-6800 f): Fusion High Alitucie dre: tions un cake mix box for 13x9-inch pan. ‘Nutition Information Per Serving: 11 SERVING FROSTED CAKE (UNDECORATED): Cases 909 (Calerioe keen et 120); Total Fat 199 (Stated Fat 39) Creentro! ‘40mg: Sodur 280mg: Total Crbohyrata #19 (Dietary Het Op: Protaln 39 | cakes for actits eee Aue oo Arrange pieces to form sailboat, leaving Bee tau Betty Crocker Nos! Requested Rocpes™ 9636 Betty Crocke ‘cakes for adults Prep Time: 25 Minutes Start to Finiste: 2 Hours 45 Minutes Servings: 12 1 box Betty Crocker® SuperMoist® cake mix (any flavor) ‘Water, olf and eggs called for on cake mix box 1 container (1 tb) Betty Cracker® Rich & Creamy vanilla rosting Desired food eotor 1 piece green peelabie string licorice 1 jelied ring candy Assorted small mulkicotored hard candies 1. Heal oven to 350°F for shiny metal pans (or $25°F for dark or nonstick pans). Spray bottoms and sides of 2 (inch) round cake pans with Daking spray with Nour 2. Make cake mix as directed on box, using water, of ‘and eggs. Pour balter into pans. Bake as directed on box. Coo! 10 minutes; remove from pans to cooling tack. Cool completely. about 1 hour 3, Use serrated knife to cut one-lourth olf each cake To form a straight edge about 7 inches long, as shown in diagram (discard small pieces of cake or save for another use}. Spread about 2 tablespoons frosting on etry Petes bottom side of 1 cake, Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake with cut sides down Cover; freeze 1 hour or until fir, 4, Tint remaining frosting with food color. Frost cake. 55. Use peelable string licorice for handle and jelied ring tvandy for clasp. Decoraie purse as desited wih assorted candies. Store loosely covered al 1oom temperature High Altitude (8500-6500 ft): Follow High Altus cirec- tions on cake mix box for 2(@-inch) round pans. Nutrition Information Per Serving: 1 SERVING FROSTED CAKE (UNDECORATED): Calves 310 (Calories tren Fat 160); Total Fat 17g (Satrate Fat 3.54) Cholostors ‘mg: Sodium 380mg: Tetal Carboy 60g (Dietary Fb Og) Praten 91 container (12 02) Betty Crocker® Whipped vanina frosting % cup shrecded coconut 41. Heat oven to 375'F for shiny metal pans (of 350°F for dark or nonstick pens). Place paper baking cup in ach of 24 regular-size muffin cups. 2. In large bowl, beat cake mix, o, water 1 teaspoon ‘um extract, the pineapple with juice and eggs with electric mixor on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batier even'y among muffin cups. 3, Bake 14 to 19 minutes or until toothpick inserted in Ccenter comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes, | cakes for adults 4. Sti coconul extract and 1 teaspoon rum extract into frosting, Spread frosting on cupcakes. Dip tons of frosted cupcakes in coconut. Store loosely covered at oom temperature, High Altitude (3500-6500 ft): Make 30 cupcakes. Nuuition information Per Serving: 1 |CUPCAKE: Calories 210 (Calores torn Fat 80), ous Fat 9 (Gatuated Fat 39) Chosston 25mg: churn 170mg, Tot Garbohyckate 259 (Detary Fer Og); Protein 2 aie) Been Pees mr See coma) eer a eee take a ea) Peer et eu cc ie ee a] eae Betty Crocker Most Requested Recipes™ 37‘cakes for adults Prep Time: f Hou Start to Finish: 1 Hour 25 Minutes Servings: 24 cupcakes CUPCAKES 1 box Betty Crocker® SuperMaist® white cake mix White paper baking cups ‘Water, vegetable oil and egg whites calied for ‘on cake mix box 2 containers (1 lb each) Betty Crocker® Rich & Creamy creamy white frosting DECORATING OPTIONS White Chocolate Curls (below) Pink rose petals (below) Handmade paper, cut into 81 ¥é-inch ships. Decorator sugar crystals or edible gitter Ribbon 98 Betty Crocker Briviay Parton 1. Heat oven to 350'F for shiny metal pans (or 325°F {or dark of nonstick pans). Place white paper baking cup in each of 24 reqular-size muffin cups. Make and ‘bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes: temove (rom pan to cooling rack. Coot completely. about 30 minutes. 2, Frost cupcakes with frosting. Choose from these decorating options: * Top cupcakes with White Chocolate Curis (see below) or rose petals. + Wrap hancimade paper around each cupcake; attach permanent double-stick tape. * Sprinkle decorator suger crystals or edible gtr ‘overt trosting. * Virap ribbon around each cupcake and tie in @ bow. White Chocolate Curls: Pace bat of room-tempere- ture white chocolate on waxed paper. Make curls by ling a vegetable poelar toward you in long, thin strokes while Pressing firmly against the chocolate. (tf Coutts crumble ot stay too siraight, chocolate may be 00 cold placing the heel of your hand on the choco- late will warm it enough to get good curls.) Transfer each curl carefully with a toothpick to a waxed paper- lined cookie sheet or ciractly onto frosted cupcake, High Atitude (2500-6500 1): Folow High Alituce ciroo- tions on cake mix box for cupcakes. Nutrition Information Per Serving: | FROSTED CUPCAKE (UNDECORATED): Calores 270 (Colores ‘rom Fa 90): Total Ft ¥09 (Satratoc Fat 2); Cholestaot Og: Sou 200mg Tela Carbchydrate 81g (Detary Fer: Protein $9Marshmallow Flower Cupcakes Prep Time: 25 Minutes Stan to Finish: 1 Hou 25 Minutes Servings: 21 cupcakes 1 box Betty Crocker® SuperMoist® white cake mix ‘Water, vegetable oll and egg whites called for on ‘cake mix box 2 containers (1 b each) Betty Crocker® Rich & Creamy creamy white frosting 24 10.90 large marshmallows Betty Crocker® colored sugar or candy sprinkles White or colored birthday candies 1. Heat oven to 360°F for shiny metal pans (or 325°F for dark or nonstick pans), Place paper baking cup in each of 24 regular-size muffin cups, 2, Make and bake cake mix as directed on box tor 24 cupcakes, using water, cil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Coo! completely, about 30 minutes, 2. Frost cupcakes with frosting, 4. CU marshmallows with dampened kitchen scissors into slices; sprinkle with colored sugar. Arrange on cupcakes in tlower shape. Piace cance in middle of ‘each flower, High Altitude (8500-6800 f): Follow High Alituce direc tions on cake mix box for cupcakes. Nutitlon Information Per Serving: | FROSTED CUPCAKE (UNDECORATED}: Cores 270 (Caloies {rom Fat 0); Total Ft 10g (Saturated Ft 2g); Cholesterol Ong: Sour Ddeg; Teal Carbohycrate 419 (Dietary Far Og; Prete 19 aes} Use eaiible giiter in place of the colored sugar or candy sprinkles. it adds sparkle Ce elt oa ge Regn eer em ene ee Ce ee eas Beny Crocker Me! Requested acipes™* 39festive appetizers ene Cm ACh tem lac ua aC Un Tue Nc tidbit of fun finger food? Go ahead, try one (or two). In this chapter » Teed eee) Eye sad Rca ie sy Pika 50 Surf and Turf Kabobs Pastry Cups tin 51 Tropical Prosciutto Bites ee Rs Vegetable Bites Se Re ad ee nsec} Tere anu) eRe ered edSeana© LOW FAT Prop Time: 25 Vinutos Start to Finish: 25 Minutes Servings: 43 1 container (8 02) whipped cream cheese spread A cup creamy peanut butter 2 tablespoons sugar 1 teaspoon vanifta 48 round buttery crackers 8 medium frosh strawoerries 2 smal bananas 1.in medium bowl, mix cream cheese, peanut butter, sugar ‘and vanilla. Spread about 1% teaspoons cream cheese mit. ture on each cracker. 2. Cut each strawberry lengthwise in haf: cut each halt into 3 wedges. Cut each banana lengthwise in halt, then cut cross: wise into 12 slices. Place 1 banena slice and | strawberry wedge on each cracker. High Altitude (2500-6500 ft): No change ‘Nutrition information Per Serving: 1 SERVING: Calories £0 (Caloris for Fat 30) Tota Fat 39 (Sutuaiog Fa ‘gh: Creo gous ig, Cache 9g (ery Fer Og too 19 festive appetizersfestive appetizers Prep Time: 30 Minutes Start to Finis Servings: 26 appetizers 1 sheet frozen puff pastry (from 17.3-02 package), thawed ¥A to YA cup red cherry preserves 4 02 Brie cheese, cutinto 4x Ye inch pieces (6 pieces) % cup chopped pecans 2 tablespoons chopped fresh chives 1. Hoat oven to 375° Spray 36 mini matin cups with cook- ing spray. Cut pastry into 36 (1/-inch) squares. Slightly press ‘each square into muffin cup. press center wath Yinget 2, Bake 10 minutes. Press center with handle of wooden spoon, Bake 6 to 8 minutes longer or until golden brown. 9, Immediately press pastry cups again in center. Fill each with about % teaspoon preserves. Top with cheese piece, pecans and chives Bake 3to 5 minutas or until cheese is melted. Serve warm. High Altitude (8500-6500 f): No change. Nutrition Information Per Serving: | APPETIZER: Calories 30 Calves rom Fat 35): Fetal Fat 49 (Satara Fat 1g) Cholestaro! 10mg: Sosum 35mg: Total Carbohycrate 8g (Dietary Fbe Og) Proven tglestive appetizers Prep Time: 49 Meutes Start to Finish: 40 Minutes: Servings: 24 appetizers 1 can (6 02) retrigarated crescent dinner rolls @ rolls) 1 egg, beaten 1 teaspoon sesame seed 4/02 cteam cheese (trom &-oz package), softened % teaspoon grated lemon peel YA teaspoon dried dil weed 12 fresh sugar snap peas, cut crosswise in halt ‘% medium red bell pepper, cut into 24 (1¥2inch} stips 24 small broccdl of caullfiower farets 1 medium carrot, cut lengthwise in naif, then cut crosswise into 12 slices (24 pieces total) 48 Betty Crocker Sivsay Petes 1. Heat oven to 375°F. Untoll dough into 12x8-inch rectangle: press perforations to seal. Brush dough with 90: Sprinkle with sesame seed. Cut dough fengthsise into 4 strips, Cut each strip crosswise into 6 pieces. On ungreased cookie sheet, place pieces 2 inches apart 2, Bake 6 10 8 minutes or untll golden brown, Remove from cookie sheet to cooling rack. Coo! completely about 10 minutes. 3. Meanwtile, in small bowi, mix cream cheese, lemon peel and cil weed until smooth, 4. Soreatd cream cheese misture over cooled toasts. Arrange | piece of each vegetable on each toast. High Altitude (8500-6500 ft): No change ‘Nutrition Information Per Se-ving: 1 AP@ETIZER: Caloris 60 (Caloris rom Fat 35); Total Fat {9 (Sanrated Fat 29) Constr Sng: Sockum G59: Tota Carvoryceate 8g (Dea Foe Og; Proten 29,, Nutrition Information Per Serving: . | APPETIZER: Calais 70 (Caloris trom Fat 35; Total Fat 4g (Sarat Fo 1); Cholostrc! Sg. Soca ‘00mg, Total Carbohyerate 89 (star Fiber 0; Protein 39, Prop Time: 20 Minutes Start to Finish: 25 Minutes, Servings: 16 appetizers 16 slices (Ys to Yainch-thick) baguette-style French, bread (from 10-02 loaf) 1 cup finely shredded lettuce 3 tablespoons creamy Caesar dressing 4 thin slices (about 1% 02 each) provolone cheese, cut into fourths, 4 thin slices (about "4 o2 each) Genoa salam, each cut into fourths 2 oF 3 plum (Roma) tomatoes, thinly sliced Y% teaspoon garlic-pepper blond A cup shredded fresh basil leaves or whole basil leaves 11, Heat oven to 375°F. Place bread slices in ungreased 45x! Oxt-inch par, 2. Bake about § minutes or until crisp. Cool 3. In small bow, minlettuce and cressing, Top each bread siice with letuce mcure. Layer cheese, Salami ‘and tomatoes on bread, Sprinkle with garie-pepper blend and basil High Altitude (3500-6500 ft): No change. Betty Crocker Host Reavesied Racines™ 47festive appetizers Prep Time: 35 Minutes Start te Finish: 35 Minules Servings: 8 2 Ib bulk pork sausage 10 cups tortilla chips 2 cans (4.5 02 each) Old El Paso" chopped green chiles, drained 4 teaspoons Old El Paso” taco seasoning mix (from 1.25-02 package) 4 plum (Roma) tomatoes, chopped (1/4 cups) ‘4 medium green onions, sliced (% cup) 4 cups finely shredded Colby-Monterey Jack cheese blend (1 tb) Old El Paso® Thick ‘n Chunky salsa, if desired 1. Hoat gas or charcoal geil. Cut 2 (30x18-inen) sheets of heavy-duty fol: spray with cooking spray. In 12-inch skillet, cook sausage over medium-high heat § to 7 minutes, stirring occasionally, until no longer pink; drain, 2. Spread tortita chips on centers of foll sheets. In large bow, mix sausage, chiles and seasoning mix; 48 Betty Crocker Simcay Parton ‘spoon over tontila chips. Top with tomatoes and onions, Sprinkle with cheese 3. Wrap foil securely around tontila chips. Place foil packets, seam sides up, on gil, Cover gill; Cook over, ‘medium heat 8 to 10 minutes or until cheese is metted Serve with salsa High Altitude (8500-6500 ft):INo change. Nutrition information Per Serving: 1 SERVING: Calories 580 (Coots from Fat 370; Total Fat 419 (Saturated Fat 179: Cnoostero ten: Soctur 170mg; Toa Cavohyctate 259 Dietary Foe 9); Protein 279,Prep Time: 20 Minules Start to Finish: 20 Minutes ‘Servings: 16 (2 sices baguatte and 2 tablespoons dip each) 41 cup sour cream with chives and onions 4 cup mayonnaise or salad dressing ‘4 cup crumbled coaked bacon {about 8 slices} 1’ cups shredded romaine tettuce "” cup chopped roma (plum} tomatoes 1 tablesaoon chopped fresh chives 32 slices (/-inch-thick} Baguette-style ((rom 10-02 loaf} nich bread 1. [n small bowl, mx sour cream and mayormaise unt blended. Stirin bacon 2, Arrange lettuce in shallow bow or on small planer. ‘Spoon sour cream mixiure over lettuce. Top with toma: toes; sprinkle with chives. Serve with baguette slices, High Altitude (3500-8500 f): No change festive appetizers ‘Nutrition Information Per Serving: {USERVING: Calots 120 (Cale ror Fa 63; Tota Ft 7 (Saturated at); Cholesterol 15mg: Sodan 1Boreg, Teta Carbohyerate 119 (Qatary Foor Ig) Pret 36 pquested Recipes 9lestive appetizers © LOW FAT Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 12 kabons 4%) boneless beet sitoin steak (1% inch thick), tuimmed of fat 12 uncooked deveined peeled medium or large shrimp, thawed if Irozen, tail shells removed % cup teriyaki marinade and sauce (irom 10-02 bottiel % teaspoon coarsely ground pepper 12 bamboo skewers (4 t06 inch) 1, Cut beef into 24 (34-inch) pieces. In medium bord, ivix beet, shrimp and teriyaki sauce. Sprinkle with pep- pet. Cover: raigerate 20 minutes, sterng frequently Meanahile, soak skewers in water atleast 30 minutes boloce using to provent buning 2. Spray gril rack with cooking spray. Heat gas or char- coal gril, On each skewer, thread 1 bee! pieoe, 1 shrimp ‘and another bee! piece, leaving space between each piece: reserve marinade. 3. Place kabobs cn gril. Cover gril: Cook over mectiumn heat 5 10 6 minutes, turning once and brushing wih marinade once or twice, until shrimp are pink. Discard any remaining marinade Crocker Diticay Pes Broiler Directions: To broil kabobs, sel oven control to broil Spray broiler pan rack with cocking spray. Place kabobs on rack in broiler pan, Broil kabobs with 1ops 4 to Binches trom heat 5 t0 6 minutes. turning once and bast- ing wth manade once oF twice, until shrimp are pink. High Altitude (8500-6500 f}: No change. Nutrition Information Per Serving: 1 KABOB: Caloris 50 (Cates rom Fat 10} Tota Ft 19 Gaturatod Fat 0g): Chclsterl 25mg; Sodium 0g; Total Carhonycate 29, (Dietary Fer 09): rote 89estive appetizers, * QUICK © LOW FAT Tropical Prosciutto Bites Prep Time: 20 Minutes Start to Finish: 29 Minutes: Servings: 28 appetizars ¥% Ib thinly sliced prosciutto or fully cooked ham, cut into t-inch-wide strios 1 large: mango or papaya, peeled, pitted or seadad, and cut into 12 pieces 12 medium sirawberries 1. ‘Wrap strips of prosciutto zround mango pieces and strawberries. Secure with toctnpicks High Altitude (3500-6500 ft): No change. ‘Nutrition Information Per Serving: APPETIZER: Calorie 15 (Calorie orn Fat 0); Total Fat (Saturated FatOg), Cholesterol Org: Solum Tog, Tal Garbrarata 2 (Detar, Fiber): Protein 19 nf Bety Crocker "oot Roquesied Recipes $1Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 26 servings (cup eac! 1 jar (16 02) dry-roasted peanuts 2 bags (16 oz each) candy-coated chocolate: covered almonds or 2 bags (12 02 each) candy-coated milk chocolate eggs 2 bags (7.5 02 each) white fudge-covered, chocolate granams or pretzels 1 bag (18 02) milk chocolate-covered raisins 1. 3% to 4-quart container wit mix all ingre. nts, Storo at room temperature, High Altitude (9500-6500 ft): No cha [Nutition information Per Servi SERVING: Calories 199 (Cates fom Fat 190); Total Fat 21g (Sanenoa Fat 4: Gholesorl Oma: Sockam *90-4° ota Croyle $05 (itary Fiber): Protein Oy 82 Bian PaPrep Time: 20 Minutes Start to Finish: 1 Hour Servings: About 16 servings (3 shrimp each) 1% Ib uncooked deveined peeled medium shrimp (46 to 50), thawed if rozen 2 macium green onions, chopped (2 tablespoons) 2 cloves garlic, finely chopped 2 teaspoons grated lime pee! ‘% teaspoon pepper ‘ teaspoon crushed red pepper % cup lime juice 1 tablespoon soy sauce 2 teaspoons sesame oil 1.1n large glass oF plestic bow. mix al ingredients except ol. Cover, relrigerate at least 30 minutes but no longer than 4 hours. 2, Heat oven to 400°F. Spray 13x9-inch pan with cook: ing spray. Arrange shrimp in single layer in pan. 3. Bake uncovered 7 10 8 minutes or untl shrimp are pink and tim. Drizzle with oil Serve hot. High Altitude (9500-6500 tt): No change. ‘Nutition Information Per Serving: 1 SERVING: Calorae 5 (Calories Hom 9 0} Tok Fat 1g Sahaatod Fat Og) Cheater! 6omg: Secu 1259: Teta Carbohydrate 09 (Gieary Fiber og), rotor 6g festive appetizers | Prep Time: 15 Minutes Start to Finish: 15 Mrutos Servings: 12 sorvings 6 hard-cooked eggs, peeled, cooled 3 tablespoons mayonnaise or salad dressing 1 tablespoon finely chopped red ball pepper 1 tablespoon finely chopped green onion 1 teaspoon yellow mustard % teaspoon salt Fresh parsley or green onion, as desired 1. Cut eggs lengthwise in hall. Sip out yoks into small bows; mash wth fork, Sir maining ingredients into yoks, 2. Fill agg whites with ogg yok mixture, heaping lightly. Serve immediately. or cover and refrigerate up to 24 hours betore serving. Garnish with parsley or green onion. High Altitude (3500-6500 f): No change Nutrition Information Per Serving: | SERVING: Calries 69 (Caloris ftom Fat 0) Teal Fat 8g (Saturated Fat 1g); Chowatro 105mg: Sosum 105mg; Total artonyerate Og her Most Requested Rocipes™ $3.j 2? Springtime Deviled Eggs, p. 53 s Layered Chicken Salad, p. 60 'party-size main dishes In this chapter Cnc eer aiid iS eee ac) ee) Dried Cherry Salad Peer eg) Cre herds Seed eect Turkey-Cucumber-Dil Coy Peed Leanne italian Country Sandwich ea ey Perea Try Cora Ray Sed eet en) eee aaa ee go) Preece ny eens Caleta) emer ike et Cede Ea Pee ec Betty Crocker 1Baby Burgers Prep Time: 50 Minutes Startto Finish: 30 Minutes Servings: 8 4 1 lean (at least 80%) ground beet 2 teaspoons dried minced onion 1 teaspoon parsley Nakes 4% teaspoon seasoned sai 4 slices (1 02 each) American cheese, cut inte quarters 8 slices while bread, toasted, crusts trimmed, cut into quarters 16 thin sitces pau (Roma) tomatoes (2 small. if Gesired 16 thin hamburger-style dill pickle slices, if desired Ketchup, if desired Mustard, tf desired 1. Heat gas or charcoal gril. In medium box parsiey and seasoned saX. Divide into 16 portions. Shape each pottion into a ball anc flatten to ¥-inch-thick patty, a 1 inches in diameter. On each of 4 (12-inch) metal skew thread 4 patties horizontally. leaving space ben 2, Place cn gail. Cc 810 10 minutes, t incenter (160) tnt patties are n 9, Remove burgers from th ol cheese, Pk piece 79 each burger on toast square. Top wit top; spear with toothpick te h ketchup and mustard for High Attitude (3500-6500 ft): Cook over medium tow heat ‘Nutrition Information Per Serving: 1 SERVING (2 BURGERS EACH): Calories 220 (Calrie ton Ft 100) Teta Fat 125 (Saturated Fat $9) Croats omg. Secs E40: Total (Carbohydrate 149 Dietary Fer 0): Protwin 163 | partysie mina ere eee Rac ee ae with top f Dee Rand Meena aucun SOR OM tsk nay er ee a eee DE edChicken and Spinach- Stuffed Shells Prep Tima: 30 Minutes Start to Finish: 1 Hour 10 Me ‘Servings: savings (3 shells each 18 large pasta shels ({rom 16-02 package) 1 container (15 02) whole-milk ricotta cheese 1 egg, slightly beaten "A cup grated Parmesan cheese 2 cups frozen cut leat spinach, thawed, squeezed to drain 1 cup chopped deli rotisserie chicken (irom 2- to ‘lb chicken) 1 jar (26 02) tomato pasta sauce 2 cups shredded italian cheese blend (8 02) 1. Heat oven to 350°F Cook and drain pasta package. Rinse ler; drain, directed on 2. Meanwiile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken. '3. Spread 1 cup of the pasta sauce in bottom of 13%9-in (3-quart) glass baking dish. Spoon about 2 tablespoons icotta mixture into each pasta shell. Arrange st sides ur king dish. Spoon remaining sauce stutter 4.0 dish with fol; bake 30 minutes. Sprink’e jend. Bake uncovered 5 to 10 minutes I is melted, ger or unt High Altitude (3600-6500 ft): Heat oven to 375 °F increase fis! Dake time to 40 minutes ‘Nutrition Information Per Serving: 1 SERVING: Calves 570 (Clones kom Fa 250): 169): Cholesterol 120mg: Sodkum 130m Teta Ca Foe gh: Protein 5 2g Sa.rated Fat ce £89 (Otay | party-size main dishes Tips Perera Pe ceeg Seat) Pa tes eed e. Cover and Seer ac) eeeparty-size main dishes © quick Prep Time: 20 Minutes Start to Finish: 8 Hours 20 Minutes Servings: 8 8 cups bite-size pieces salad greens 1 small red onion, thinly sliced, separated into rings 2 cups chopped deli ratisserie chicken (trom 2-10 2%Io chicken) 2 small zucchini. thinly sliced (abo113. cups) 1 cup shredded Montaray Jack or Cheddar cheese (402) % Ib salami, thinly sliced, cut inte fourths 2 cups cherry tomatoes, cut in halt 1 cup reduced-fat mayonnaise or salad dressing 1 tablespaon yellow mustard % teaspoon prepared horseradish Parsley or watercress, i desired 1. In very large (S-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, Zucchini, cheese, salami, remaining lettuce and the tomatoes. 2. In small bow, mix mayonnaise, mustard and horse- radish; spread over toriatoes, spreading to edge of bow. 60 Betty Crocker Srtcay Paros 3. Cover; refrigerate at least 8 hours but no longer than 24 hours. Before serving, garnish with additional cherry tomatoes and parsley or watercress. High Altitude (3500-6500 ft): No change Nutrition information Per Serving: 1 BERVING: Cabros 320 (Calories fern Fat 210); Toa Fat 299 (Satu- ‘ad Fot 79), Chclesterl Tong; Soda Org; Ttal arbohyate Og (etary Fiber 29); Protein 199Turkey and Dried Cherry Salad Prep Time: 29 Minuies Start to Finish: 30 Minutes Servings: 4 2 cups uncooked gemelli pasta (@ 02) 1% cups cued cooked turkey Ye cup dried cherries % cup Slvered almonds, toasted 1 medium stalk celery, thinly sliced (¥2 cup) 3 ar 4 medium green onions, chopped (Yup) 4 cup tefigorated poppy seed dressing 1. Cook and drain pasta as directed on package. 2. In large bow, mix pasta and remaining ingredients except dressing, Pour dressing over mature; toss until coated, Serve immediately or cover and refrigerate until serving, | party-size main dishes High Altude (8500-6500 f}: No chango. Nutrition tnformation Per Serving: {TSERVING: Colores 0 (Calves fom Fa 270) Tal Fat 90g (ats ‘ated Fat 59); Cholstwe 45mg, Seam 60mg; Total Carbchyerate 70g (etary Fer 4g): Pectin 249, aT Tune Rotini or juniorettes pasta can be used fee ae HOW-TO AS ree Om ny Dean econ ue ur) ere Cer ee RC mci) Ce Ae ane) Betty Crocker Most Requested ocipes™ 61party-size main dishes * LowFat High Altitude (3500-8600 ft): No change Nutrition Information Per Servi 1 SANDWICH: Caloris 250 (Calonas rom Fat 7: Ttl Fat Prep Time: 20 Minutes Start to Finish: 7 Hours 20 Minutes 9 Satwatnd Fat 9), Cholesarl 38mg: Secu 99079 Teal Servings: 24 sandwiches Cortonycratn 29 (etary Fb 1g); Pron 14g 3 Ib lean (at least 80%) ground beat + large onion, coarsely chopped (1 cup) 1’ medium staiks celery, chopped (% cup) 1 cup barbecue sauce 1 can (26.5 02) sloppy joe sauce 24 sandwich buns, spit 1, In 4-quart Dutch oven, cook boo! and onion over med um-high heat § to 7 minutes, string occasionally, unt Deel is thoroughly cooked; drain. 2. Mix beel mixture and remaining ingredients excent uns in 3-10 4-quart slow cooker. 8. Cover; cnok on Lowheat salting 7 10 9hours, 4, Stir wall before serving. To serve, fil each bun with about % cup bee! mibture, Beef mixture will hokd on heat setting up to 2 hours; stir occasionally,Beef and Pork Barbecue Sandwiches Prep Time: 25 Minutes Start to Finish: 10 Hours 40 Minutes Servings: 15 sandeches 1 boneless beet chuck roast (1% I), trimmed of fat 1 boneless pork shoulder roast (1"4 lb), ‘timmed of fat 1 large onion, chopped (1 cup) 1 madium green bell popper, chopped (1 cup) ‘% cup packed brown sugar ‘A cup cider vinegar 1 teaspacn salt 1 teaspoon ground mustard 3 teaspoons chili powder 2 teaspoons Worcestershire sauce 1 can (6 02) tomato paste 15. sandwich buns, split 4. Spray 4- to 6-quart slow cocker with cooking spray. Tim fat trom beet and pork, Cut beet and pork into 3-inch pieces. In. cooker, place beef, pork and remaining ingre- lent except tornato paste and buns. 2. Cover: cook on Low heal setting 8 to 10 hours. | party-size main dishes '3. With slotted spoon, remove beet and pork from cooker; place on cutting board. Strain fquid in cooker reserve. Relum cocked vegetables to cooker. Shred ‘meat, using 2 forks, Retum reat to cocker, Stirin tomato paste. Stirin 110 2 cups of strained Iqud for desired mossiness. 4. Inctease heat setting io High. Cover: cook 10 10 15 rrinutes longer or unti hot. To serve, spoon Ys cup meat mixture into each bun. Meat mixture can be kept warm (on Low heat setting up to 2 hours; stir occasionally. High Alitude (2500-6500 ft): No change Nutrition taformation Per Serving 1 SANDWICH: Caloris 320 Calves from Fat 10), Total Fat 18a (Saturated Fat 49); Crctester Sra: Socum 310m; Toa Cordchysrate 329 Dietary Fibe 29; Protein 299 ai) Pr) Make this recipe the day betore your Pee ee aad TE ea Betty Crocker Not Requested Recipes™ 63* quick Prep Time: 15 Minuies Start to Finish: 19 Minutes Servings: 4 sandwiches, 4 submarine sandwich rolls (about 6 inch) or 1 baguette (8 02) %~ cup Caesar dressing ¥/ package (3.5-02 siz2) sandwich sliced pepperoni % Ib deli rotisserie chicken (from 2: to 2/Ib chicken), cut into about Yinch slices 4 slices (1 02 each) Colby-Montersy Jack cheese blend 4 slices tomato, cut in halt 4 lettuce leaves: 4 medium rad onien, thinly sliced 4, Cut olls horizontally n halt (if using baguette, first cut inte 4 equal pieces). Spread dressing over cut sides of rolls 2. Layer bottom halves of solls with pepperoni, chicken, 88 Batty Crocker Sitriay Pate cheese, lomato, lettuce and onion. Top with toll tops; press gently. Secure with toothpicks. Cut each sand: Wich diagonally in halt High Altitude (3500-6500 tt}: No change. ‘Nutrition information Per Serving: 1 SANDWICH: Calaces 620 (Calorie hom Fat 10) Tota Fat 3g (Saturated Fat 129). Chaleseal 11891 Sodium 1450mg: Toa Curbanyorate 325 (stay Fiber 3); Protain 4pPrep Time: 15 Minules Start to Finish: 15 Minutes Servings: 4 sandwiches % cup mayonnaise or salad dressing 1 tablespoon dried dill weed 8 slices muttigrain bread Ye Ib sliced cooked turkey (from del 4 dlices (1 0z each) dill Navarti or Muenster chease 416 thin slices cucumber 4 lettuce leaves 1. In smailbow, mix mayonnaise and dil weed. Spread ont side of parly-size main dist 2, Top 4 bread slices wth tutkey, cheese, cucumber and Jetuce. Top wth remaining bread High Altitude (500-6500 1): No change Nutrition information Per Serving: 1 SANDWICH: Calories 420 (Cale rom Fat 290 Toil Fat 259 (Gai tated Fat Og) Choleteral 85mg. Soakom 124g, Total Caohytrata 289 (Ontary Foor 4g) Protein 21g 6spparty-size main cishes © Quick Prep Time: 10 Minutes Start to Finish: 10 Minutos Servings: 10 sancwiches 1% cups shredded Cheddar cheese (6 02} ‘4 cup mayonnaise or salad dressing % cup sour cresm 1 can (11 02} Green Giant* Mexicomn® whole Kemet com with red and green peppers, drained 10 Old El Paso” tlour tontilas (6 oF 8 ine) 10 slices (1 02 each) fully cooked ham (rom deli) Cilantro sprigs, if desired 1.In medium bowl, mix cheese, mayonnaise, sour cream and com, 2. Top each tortilla with 1 slice ham. Spread 2 rounded tablespoontus corn mixture over ham. Top with clantro Roll up tonite. 86 Betty Crocker Setrcay Paros High Altitude (3500-6500 19: No change Nutrition information Per Serving: {USANDWICH: Calorins 260 (Caines rom Fat 190) Tot Ft 14g (Saks ‘ated Ft 69), Cholesierl dom; Sodium Borg; Teal Carbotyaate 199 (Dietary Foe 1g): Protein 139)* Quick Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 4 1 uncut loaf {1 Ib) Haiian peasant style rustic bread or ciabatta bread A cup rosemary-lavored or plain olive oil 4 (ohard salami, thinly sliced % Ib sliced provolone cheese % Ib thinly sliced prosciutto 1. small red onion, tninly sticed 1. Cut bread loat horizontally in hall. Orizie oll over cut sides of bread. 2. Layer salami, cheese, prosciutto and onion on bottom haif of bread. Cover with top half of bread. Cut loaf into 4 pieces High Altitude (3500-6500 ft}: No cheng ‘Nutrition Information Per Serving: 1 SERVING: Calcras 740 Calories om Fat S80; Toa Fat 2g Sa tated Fat 199); Chester Coma; Schum 18509; Total Carbohycrate 609 (Delay Fiber 3g): Protein 09, party-size main dishes Betty Crocker Most Requested Recipes GTparty-size main wishes | © Quick Twisted Pizza Dogs Prop Time: 15 Mrutes Start to Finish: 30 nutes, Servings: § 1% cups Original Bisquick* mix % cup mil + can (@ 02) pizza sauce 8 hat dogs: 1 tablespoon milk 2 tablespoons grated Parmesan cheese 1. Heal oven to 425°F. Spray cookie sheet with cooking spray. 2. In medium bow, stir Bisquick mix, Yo cup mill anct 2 tablespoons of the pizza sauce with fork until soft dough forms; beat 30 seconds, On surlace dusted with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 10 limes. 3, Press oF roll dough into 12x8-inch rectangle. Cut dough lengthwise into 8 (1-inch) strips. Shape 1 piece ‘{ dough around each hot dog in a spiral design: seal ends if necessary, Place on cookie sheel, Brush 1 table- ‘spoon milk over dough; sprinkle with cheese 68 Betty Crocker Sitcay Pstos 4. Bake 1010 12 minutes or until golden brown. Serve \with remaining pizza sauce, heated if desired. High Altitude (9500-6500 f): Bake 11 to 19 minutes Nutrition information Por Serving: 1 SEAVING: Calorien 270 (Cares Fem Fat 150: Total Ft 179 (Sate ‘ated Fat 69 Cocesert 25mg; Sociur 1000, Toa Carbondale £229 (etary Fw 19: Proten 89 ato) Be These kid-rrific hot dogs are good for a et eee Pe nu kee es ing them to go, omit the remaining pizza Pein ae Cee De un RR un Rol Dee eee eet ta SeedPrep Time: 40 Minutes Startto Finish: 40 Minutes Servings: « 1 package (14 02) uncooked chicken breast tenders (nat breaded) 1 egg. beaten 41% cups Original Bisquick* mix 1 teaspoon Italian seasoning 3 tablespoons butter or margarine, melted 1 cup tomato pasta sauce, heated 1. Heat oven to 450°F. Spray 15x10x1-inch pan with ooking spray. In macium bow, toss chicken and egg. 2. In resealable food-storage plastic bag, place Bisquick mix and ltaian seasoning: seal bag and shake to mix ‘Add chicken; seal bag and shake to coal chicken with BBisquick mixture. Place chicken in single layer in pan. Drizzie wih butter. 3, Bake 14 10 16 minutes, turning chicken alter 6 min- Utes, until chicken is brown and crisp on the outside andi ‘no longer pink in canter. Serve with warm pasta sauco for dipping, party-size mai High Altitude (3500-6500 ft): No change Nutrition laformation Per Serving: 1 SERVING: Colca 410 (Cores rom Fat 100); Tata Fat 17g (Sater rated Fat 89); Cholesterol 120mg; Soci 50mg Tell Carbohyseaia 9659 (Ottary Fr 29) roel 76gmain dishes Prop Time: SO Minutes Start to Finish: 2 Hours 50 Minutes Servings: 24 servings BABY BACK RIBS 474 Ib pork loin back ribs 1 teaspoon salt 1 teaspoon pepper SPICY BARBECUE SAUCE 4 cup ketchup ve cup water 4 cup packed brown sugar "A cup white vinegar 1 tablespoon celery seed > teaspoon red pepper satico “A teaspoon liquid smoke, i Hesied 1, Heal oven to 325°F. Cut ribs into serving pieces sprinkle with salt and pepper. Place ribs in 15x1Ox1-inch pan. Cover with fol; bake about 2 hours 30 minutes or until tender. 2, Meanwhila, in 2-quart saucepan, mix sauce ingredi ents. Heat to boiling over mecium heat, stiring frequent ly. Reduce heat to low; simmer uncovered 15 minutes, tiring occasionally. 8. Heat gas or charcoal gill for indirect cocking as ditected by manutacturer 4, Place pork on unheated side of two-burner gas aril of over crip pan on charcoal gril. (using one-bumer 988 gill, Cook over low heat.) Cover gril; cook 15 t0 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce, High Alttude (3500-6500 f): No change Nutrition information Per Serving: 1 SERVING: Coloes 850 (Calrios tr Fat 340); Tota Fal 303 (Satu ‘ated Fat 14g); Choletera! 150mg; Sedum 750m; Toa Carbohyerate 179 (Dietary Foe Og): Protein 360* quick Crispy Herbed Fish Fillets Prep Time: 25 Minuies Start to Finish; 25 Minuies Servings: 4 4 Io founder filets (about Ye inch thick), cut inta 4 serving pieces 2 eggs 1 cups Progresso” panko crispy bread crumbs 4 teespoon grated lemon peo! 4 teaspoon dried marjoram leaves “%e teaspoon salt % teaspoon pepper ‘4 cup olive or vegetabie oil 1.Dry fish Well or paper tones In shallow dish, beat 2998 with fork oF wire whisk unti well mixed. In another ‘shallow dish, mix bread crumbs, lamon peel, marjoram, sall and pepper. 2. In 12.nch nonstick skillet, neat 2 tablespoons of the oil over mecium heat. Dip ‘ish in eggs, then coa! wot with crumb miuce, Add about half ofthe fish in single layer to Dl. Coor 3 to 4 minutes, carelully turning once, I party-size main dishes Until outside is browned and crisp end fish flakes easily with fork, 3, Remove cooked fish from skill! to plate; cover to keep warm. Repeat with remaining oll and fish. High Attitude (2500-6500 ft): No change ‘Nutrition taformation Per Serving: |USERVING: Calories 310 (Calories trom Fal 100 lta Fat 179 (Sa rated Fat 39), Choleste 160my, Sod 480mg Teta Carvohysrane 1g (Oitary Fiber 09), Profan 259 Tip > PERG ies Cue SU ken coarser in texture than regular dry bread Se ee cme you try Progresso panko crispy bread eee te mend crunchier and make a more attractive Cel Betty Crocker Most Requested Rocines™ 71pparty-size main dishes | Cheeseburger Pizza Prep Time: 24 Minutes Start to Finish: 1 Hour Servings: & 1 Ih lean (at least 80%) ground beet % cup process cheese sauce 2 cups Original Bisquick” mix 4 cup process cheese sauce A cap hot water %A cup shredded Colby-ttonterey Jack cheese {t 02) 1 plum (Roma) tomato, chopped (/¢up) 1. Heat oven to 375°. Spray large cookie sheet with ‘cooking spray. in 10-inch skillal, cook bee! over medium high heat 510 7 minutes, sting occasionally, unt thoroughly cooked; dain. Stir in % eup choose sauce until cheese is melted. 2. In medium bow, stir Bisquick mix, % cup cheese ‘sauce and the hot water until soft dough forms; beat vigorously 20 strokes. On surface sprinkled wath Bisquick mix, gently roll ough in Bisquick mix to coat Knead about 5 times or until smooth, ‘8. Roll dough into 14-inch round; place on cookie sheet. ‘Spoon beef mixture over dough to within 2 inches of ‘edge. Foid dough edge over beef mixture. 72 Betty Crocker Sisriay Parton 4, Bake 25 to 28 minutes or until crust is golden brown, Sprinkle with cheese and tomato. Let sland 5 minutes before serving High Altitude (3500-6500 ft): No change Nutrition information Per Serving: | SERVING: Calories 310 (Calories tar Fat 180: Tota Fal 17g (Satu- ‘at Fo 79); Ccleserl 36mg; Sochum 820g; Tal Carvorysate 22g (Otary Fiber Og): Protein 169 Ailey Lily Cte took kL Cee eee teens pete ge rse Bal Cheeseburger lovers will want to top eR Ae a chopped onion, pickle relish, chopped tomato, ketchup and mustard.| party-size main dishes Meatball Lasagna Prep Time: 25 Minutes Start to Finish: @ Hours 40 Minutes Servings: 8 1 jar (26.02) tomato pasta sauce (any variety) 1 can (14.5 a2) diced tomatoes with Kalian herbs, undrained 1 box (12 02) frozen cooked talian-style meatbal's, (12 meatballs), thawed, each cut in halt 11% cups frozen bell pepper and cnion stirsry (rom 1-10 bag), thawed, drained 1 container (15 02) ricotta cheese 1 egg, beaten 2 tablespoons chopped fresh basil leaves ‘8 uncooked lasagna noodles 3 cups shredded mozzarella cheese (1202) / cup shredded Parmesan cheese (1 02) 1. Spray 13x9:inch (3-quar) glass baking dish with cooking spray. In large bow, mix pasta sauce and toma- toes. Reserve % cup tomaio mixture. Stir meatballs and Stitchy vegetables inio remaining tomato mixture 2. In medium bow, mix ricotta cheese, egg and basi! 3. Spoon and spread reserved % cup tomato mixture in bottom of baking dish. Top with 4 noodles. Top with about hal ofthe ricotta mture and hat of the mestbatl ‘mixture. Layer with remaining 4 noodles, romining ricotta mixture, # cup mozzarella cheese and remaining ‘meatal mixture. Sprinkle win remaining 2 cups moz- zarella cheese and the Parmesan cheese. Spray sheal Of foil wth cooking spray; cover baking dish with fol Refrigerate B hours or overnight 4, Heat oven to 350°F. Bake covered lasagna 45 min- ‘ules. Uncover; bake #5 to 20 minutos longer of unt ‘bubbly, edges are golden brown and cheese is meted. Let stand 10 minutes before cutting High Altitude (3500-6500 ft): Hea! oven to S75° Bake covered 1 hour 5 minutes. Uncover and bake 15 to 20 al) sninutes orae phe ‘Nutrition Information Per Serving: aided Needle ai basal INSERVING Cotsos 20 (earn tors Ft 210); Tosi Fot 2 (Sate overnight, or thaw in the microwave ‘ated Fat 129): Crolesterl | 15mq. Soduam Y200: Teta Carbonate " 48g (Dietary Fiber 3g): Protein 33g Cou ha Rela Suna le Pure} DO dr) Ce Betty Crocker Most Roquostod Rocipes™ 73party-size main dishes | Creamy Chicken Lasagna Prep Time: 40 Minutes Start to Finish: 1 Hour 50 Minutes, Servings: 8 12 uncooked lasagna noodles 1 tablespoon butter or margarine %™ cup chopped grean bell pepper % cup chopped onion 4 cup milk 2 cans (10% oz each) condensed ‘cream of chicken soup ‘A teaspoon dried basi feaves %% teaspoon pepper 4 container (12.02) smalt-cusd cottage cheeses 8 cups diced deli rotisserie ehleken (from 2-10 2y-Ib chicken) 2 cups shredded mozzarella cheese (8 02} 4 cup shredded Ohecdar cheese (4 02) °4 cup grated Parmesan cheese 1. Heal oven to 350°F. Spray 13x9-inch (-quan) glass baking dish with cooking spray. Cook and drain noodles as directed on package. 74 Betty Crocker Sincay Parton 2, Meanwhile. in 3-quait saucepan, melt butter over mactum-high heat. Add bell pepper and onion; cook about § minutes, string occasionally, until crisp-tender. Remove from heat. Str in milk, soup, basil and pepper 3. Place 4 noodies in baking dish. Top with about 1 ‘cup of the soup mirture, naif of the cottage cheese, 11% cups of the chicken, %4 cup mozzarella cheese and *h cup Cheddar cheese. Repeat layers once, slang with noodies. Place remaining 4 noodles aver top. Top ‘with remianing soup mocure, mazzarella cheese and ‘Cheddar cheese. Sprinkle Parmesan chease over top. ‘4. Bake uncovered 50 to 55 minutes or until hot in center ‘and gokden brown. Let stand 15 minutes betore cutting, High Altitude (9500-6500 ft): Bako 1 hour to t hour S minutes. Nutrition information Per Serving: 1 SERVING: Catres £20 (Caries tern Fat 220); Toa Fat 24g (Satur {ated Fat 12g); Chotstra img: Sku 460mg: Total Carbohycrata 969 (Dietary Fiber 29): Protein 419,Turkey-Green Chile Enchiladas Prop Time: 20 Minutos Start to Finish: 1 Hour S Minutes Servings: 8 SAUCE 2 tablespoons vegetabie oil 4 largo onion, finely chopped {1 cup) 2 cloves gatlic, finely copped 1 cup chicken broth 2 tablespoons semisweet chocolate chips 4 tablespoon grciund anche chites 1 teaspoon ground cumin ¥s teaspoon salt 1 can (28 07} fire-roasied crushed tomatoes, uideainied ENCHILADAS 2 cups shredded cooked turkey 1 cup sour cream 14 cups shredded Cheddar cheese (6 02} 2 cans (4.5 02 each) Old El Paso” chopped green chiles, undrained 4 package {11.5 oz) Old El Paso flour tortillas for burritos (6 tortitas) 1 cup shredded pepper Jack cheese (4 02) | party-size main dishes 1. Heal oven to 350°F: Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. 12-inch skilet, heat oll over medium-high heat ‘Add onion and garic; cook about 1 minute, stiring {roquenty, until onion is tender. Stir in remaining sauce ingredients, Heat to boiling. Reduce heat to tow; cook uncovered 15 minutes, strring occasionally. 3. In medium bow, mix all enchiada ingredients except tortillas and pepper Jack cheese. Spread about ¥- cup utkey moture over each totila; top with 2 tablespoons sauce. Rollup tonilas; arange Seam sides down in bake ing Gish. Pour remaining sauce over tortilas. Top with pepper Jack cheese, 4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or nti thorough heated, High Altitude (8500-6500 f): Bake 45 to 50 minutes, Nutrition information Par Serving: | SERVING: Caloris 470 (Caloros orm Fat 250); Toa Fat 27g (Sate- tated Fat 19), Cholestool&emng Sociom 1520mg: Taal Carbehyrata 589 (ietary For 29) Prtein 249 Betty Crocker Most Requested Recipes 75party-size main cishes | Drain excess fat from Dutch oven. ‘9. Add wine and just enough water to cover beef in Dutch ‘oven. Stir in salt, bouillon granules, thyme, pepper, gariic and bay leat. Heat to bolling. Reduce heat; cover and Burgundy Beef Ste\ Prep Time: 25 Minutes Start to Finish: 2 Hours 5 Minutes Servings: 8 senings (about 1 cups each) 6 slices bacon, cutinto {inch pieces simmer about 1 hour 30 minutes or until beet is tender. 2 Ib beef stew meat, cut into t-inch pisces 4.19 12-inch skillet, melt butter over medium heat. Add % cup Gold Medal” all-purpose flour mushrooms and onions; cook, sting frequently, uti 1'A Cups dry red wine or beet broth ‘onions are lender. Sti mushroom mixture anc bacon 1% teaspoons calt into stow. Cover; simmer 10 minutes. Remove bay leat 1 teaspoon beef bouilon oranuies Gamnish stew with parsley. 1" teaspoons chopped {resh or Ys teaspoon dried risto:aiod TENG chia thyme eaven High Attnude (9500-6500 f9: Nu change "4 teaspcon pepper Nuttin intrmiion Po Sving: 1 clove garlic, finely chopped 1 SERVING: Cones 540 (Caron Fre Ft 19}; Tout Fal 29 (Sau- + dried fay leat {ated Fat 9), Celeste! 95mg, Sodur 509; Ttal Carbohyeate 2 tablespoons butter or margarine Sg ise Ew ae Pode a 1 package (8 02) sliced fresh mushrooms ‘3 cups) 4 medium onions, sliced Chopped fresh sit desired lopped fresh parsley, ar 4, 1n 4-quart Dutch oven, cook bacon over low heat, sti ting occasionally, uni rsp; remove bacon with slotted asi spoon. Refrigerate bacon, Be ai 2. Coat beet with lout Cook bee in bacon drippings Ce eu ua ‘over medium-high heat, siring frequently, unti Eyown. 76 Betty Crocker timcay PrionProp Time: 20 Minutes Startto Finish: 5 Hours 35 Minutes Servings: 2 2 tablescoons butter or margarine 2 cups sliced leeks (about 2 It} (24 slices French bread, each 1 inch thick (from lb foal) 2 cups chopped cooked! chicken or turkey 2 tablespoons chopped fresh or2 teaspoons dried dill weed 8 cups shredded mozzarella cheese (12°02) '8 cogs, beaten 4 cups milk 1 teaspoon salt Y% teaspoon pepper 1. In 2-quart saucepan, met butter over medium heat. ‘Add leeks; cook about 3 rrinutes, stirring frequently, until softened, Remove from heal 2. Line bottom of ungreased 13-inch (3-quart) glass aking dish win half of the bread slices. Sprinkle wth chicken and dill weed; layer with leeks. Sprinkle 2 cups of the cheese over lecks. Top with romaining broad slices; sprinkle with remaining 1 cup cheese 3. In medium bow, mix remaining ingredients; pour over ‘bread mixture. Cover tighly. retrigerate atleast 4 hours, bbut no longer inan 24 hours 4. About | hour 15 minutes before spring. neat oven to 25°F. Uncover dish; bake { hour to 1 hour 5 minutes oF party-size main dishes until knife inserted in center comes out clean. Let stand 10 minutes before serving, High Altitude (3500-6500 ft): Hea! oven {0 350°F In step 2, do nat sprinkle remaining 1 cup cheese on top of casserole. During last 10 minutes of bake te, sprinkle remaining cheese on casserole Nutrition Information Por Serving: 1 SERVING: Calories 340 (Calories om Fat 140) Total Fal 189 (Sat tated Fat Og); Cholesterol 190mg, Sodium 670mg. Tl Carbohyseate 259 (Ontary Fhe 3g) Protein 259epee es ete ee Cec adBetty Crocker Mostcelebratory sides & drinks Prep Time: 15 Minutes Start to Finish: | Hour 50 Minutes Servings: 16 DILL DRESSING % cup white vinegar > cup olive or vegetable oil 2 tablespoons chopped tresh or 4 teaspoons dried cil weed 2 teaspoons sugar 1 teaspoon salt + teaspoon ground mustard Ye teaspoon coarsely ground pepper 2 cloves garlic, finely chopped ee IN SALAD 114 Ib fresh green beans 3 Ib small red potatoes (20 to 24), cut into quarters Y% cup chopped red onion 1, medium yellow bell pepper, coarsely chopped (1 cup) 1. In tightly covered container, shake dressing ingredients, 2. Cut beans in half if desired. In 4-quatt Dutch oven, place beans and potatoes; add enough water just io cover vegetables, Cover; heat to boiling. Reduce heal to low; cook covered 30 to 35 minutes or until potatoes are tender. Drain 3. In very large glass or plastic bow, toss beans, potatoes and dressing. Add onion and bell pepper: toss. Cover refrigerate 1 10 2 hours or uni chiled before serving High Altitude (3500-6500 f): No change. ‘Nutrition Information Per Serving: 1 SIBRVING: Calories 150 (Calo trom Fat eo): fot Fat 7g (Saturated Fat 19) ‘Ghoteatret omg; Soctum 160mg: Total Carbonycrate 20g Delay Fibe 3) Proten29Creamy Coleslaw Prep Time: 15 Minutes Start to Finis! Servings: 8 Hout 15 Minutes Ye cup sour cream *~ cup mayonnaise or salad dressing + tablespoon sugar 2 teaspoons lemon juice 2 teaspoons Dijon mustard % teaspoon celery seed ‘A teaspoon pepper 4 medium head cabbage, finely shredded or chopped (4 cups) 1 small carrot, shrodded (V4 cup) 1 small onion, chopped (4 cup) 888 oF plastic bow, mix allingradiants exc sabbage, carrot and onion. Add cabt toss until evenly coated, 2. Cover; refrigerate at least 1 hour to blend flavors. Altitude (9500-6500 ft): No ol ‘Nutrition Information Per Se 1 SERVING: Cals 100 (Cates tom Fat 6}; Tetal Fat 69 (Saturated Fat 12.59), Chelesieo 15mg: Scum Beg, Total Carbanydea (Detary bat 1g) Protan 3g 16 & drinks ales NU Toss in red Pre iet kenctoe a) Toa noe Peet eeu stent Baa iviiT Seo ml Pe ihetea Rene cu Pet aig Ua) eesti the cabbage and carrot. Instead pick up a pack Ee Jaw mix in the Prete uae grocery store.catory sites & drinks | Mixed Greens Salad with Warm Walnut Dressing Prap Time: 15 Minulos Start to Fini Servings: 0 5 Minutes 12 cups mixed field grsens (about 10 02] % cup olive or vegetable oil 1 cup walnut halves 6 tablespoons red wine vinegar ‘% teaspoon salt 1, Divide fiats gre’ 2. Place 2 tablespoons of the oil in medium microwav- able bow. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, sting every 30 seconds, wuts are fragrant ns among 8 salad bows 3, Stir in rernaining oil and the vinegar. Microwave an xd on High about 30 seconds of until cressing warm but not boiling Add salt; stir unt well mixed. Pour over salads. Sarva immediately tressing is 84 Betty Crocker Setcoy Pete High Altitude (9500-6500 f): No change Nutrition information Per Serving: 1 SERVING: ror Fat 25 Tips » VARIATION Seen aan Cate ues een et BTEC itary) Lome with sliced almonds Teen* quick Strawberry-Melon- Spinach Salad Prep Time: 10 Minules Start to Finish: 10 Minuies Servings: 16 servings (1 cup each) * Low FAT (ORANGE-HONEY DRESSING % cup orange juice “A cup honey 2 tablespoons vegetable oil 2 teaspoons Dijon mustard SALAD 12 cups bite-size pieces spinach 2 cups sliced strawberries 2 cups cubed cantaloupe 6 medium green onions, sliced (6 tablespoons) 41. In ightly covered container, shake dressing ingradkants 2. In very large bow, toss salad ingredienis with dressing High Attitude (3500-6500 h): No change. ‘utrtion information Per Serving 11 SERVING: Calories 00 (Calas om Fat 15); Teal Fat 29 (Saturated Fat 0g): Cheloor’ Omg: Soca 36mg; Total Catohyerate Og (Delay Fer 19): Poten 19 Tips » VARIATION See! Ean Pec Steuer Prewashed mixed salad Perce auc neal Pree} Tere Betty Crocker Most ea y sides & drinks 8scatory sides & drinks | eine Nutrtlon information Per Serlng: e {SERVING Coons 290 (Chon tr Fat): ToalFat 49 {Guunied P39 Crete sg, Sxtm 9 el Taos Tumble Salad Catpanpdree 199 Doe Fer 9g) Proton 6g. Prep Time: 5 Winutes Start to Finish: Stites ‘Servings: 8 v4 cup Caesar dressing Wee 4 teaspoon ground cumin USS en (en 2 bags (10 ¢2 each) classic romaine lettuce salad Ty 6 hearts of romaine lettuce + pint (2 cups) grape tomatoes ar cherry tomatoes 1 cup shredded Cheddar cheese (4 02) 2 cups coarsely broken lime-flavexed or regular tortilla chips a ecu Sewer 1. In smal bow, mix dressing and cumin. In large bow, ? he 38S remaining ingredients with dressing tea rinture. occa 2. Sprinkle win additional cheese and chips if desired Serve immediately. aiong with the dressing mixture for High Altitude (3500-8500 fy: No change So een: dressing and chips. 6 Betty Crocker Sencay Prt* quick Prep Time: 15 Minutes: Start to Fnish: 5 Minutes Servings: 8 CARAWAY VINAIGRETTE % cup olive or vegetable oll 1 tablespoon chapped tresh parstey 2 tablespoons red wine vinegar % teaspoon caraway seed. % teaspoon salt 1 clove gatlic, finely chopped SALAD 1 medium cucumber 8 cups bite-size pieces salad greens 1 medium tomato, cut into wedges 4 medium green onions, sliced (/4 cup) 1. In tightly covered he vinaigrette ainer, shi n bofore using 2. Cut cucumber in hal lengitwise; scrape out seeds, Cut halves diagonally into inch sices. lory sides & orinks salad greens, tomato, cucumber, onions and vinaigrette High Attitude (3500-6500 ft): No change Nuteition information Per Serving: 1 SERVING: Calves 80 (Caleries tom Fa 6); Total Ft 7g (Saturated Fat 1g); Cholasterl Omg, Sockum 160mg; Total Carbonycrate 4g (O tary Fer 29): Protein 1gPrep Time: 25 Minutes Startto Finish: 1 Hour 29 Minutes Servings: 24 (about /» cup each 2 bags (19 07 each) frozen cheese-filed tortelini 4 cups broccoli florets, 2 cups cherry tomatoes, each cut in halt 2 tablespoons chopped fresh chives, 1 Cup reducedtfat Coleslaw dressing 1 Ib bacon, crisply cooked, crumbled % cup sunflower nuts 1. Cook and drain tortellini as directed on package. Rinse with cold water; drain, 2. In very large (4-quart) bowl, mix tortellini, broccal, tomatoes, chives and dressing. Cover: refrigerate at least 1 hour to biend flavors, 8B ety Crocker Sitay Pate 3. Just bolore serving, sti in bacon. Sprinkle with nuts. High Altitude (3800-6500 ft: Foliow High Atiude: itections on brownie mix box for 13x0-inch pan, ‘Nuttion Information Por Sorving {¥ SERVING: Calves 160 (Caves rr Fat 80: Tl Fat 99 (Sakae Fat 250); Chotesteal 5g, Sodan 340mg; Total Carbohydrate 149, (Detay Fiber 19); Protein byPicnic Pasta Salad Prep Time: 20 Minutes Start to Finish: 2Mowrs 20 Minutes Servings: 26 servings (¥4 cup each) 1 package (18 02) bow-tio faralle) pasta 1 can (B02) tomato seuee 1 cup italian dressing 1 tablespoon chopped fresh or 1 teaspoon Cried basil leaves 1 tablespoon chopped fresh ar 1 teaspoon ried oregano leaves 1 cup sliced fresh mushrooms (3 02) 5 plum (Roma) tomatoes, coarsely chopped (1'4 cups) 1 larga rucumber, coarsely chopped (12 cups) 1 medium red onion, chapped {1% cups) 4 can (214 62) sliced ripe obwes, drained 1. Cook and drain pasta as directad on package. Rinse with cold water; drain 2. In large bowl, mex tomato sauce, dressing, basil and oregano. Add pasta and remaining ingredients; toss, I celebratory sides & orinks Cover; retrigerate at least 2 hours until chilled but no longer than 48 hours High Altitude (3500-6500 ft): No change. Nutrition information Per Serving: 1 SERVING: Calries 120 (Calories or Fat 40, Total Fat 45g (Satu- rated Fat Og); Cholesterol Ong: Sodium 220mg; otal Carbahycyate 179 (etary Fiber 29); Protein 3g Tips » WC) fee reo quested Rocipe© Low FAT Raspberry-Mint- Marshmallow Créme Dip Prep Time: 25 Mites Stan to Finish: 2 Hous 25 Sin Servings: 15 servings (2 tablespoons dip and 6 frit pieces each) 4 oz cream cheese (from 8-0z package), softened 1 cup marshmallow creme 1 container {6 02) Yoplait” Original 99% Fat Free lemon burst yogurt Y% Cup fresh raspberries 2 teaspoons chopped fresh mint ieaves 15 fresh strawberries, stems removed, cut lengthwise in halt 3 kiwifruit, each cut into 10 wedges 30 pieces (2-inch) fresh pineapple 11, In mecium bow), beat cream cheese, marshmallow reme, yogurt and raspberries wth electric mixer on high speed until smooth. Stir in mint, Cover; refrigerate at least 2hours but no longer than 12 hours. 90 Betty Crocker iy Prt 2. Serve Gip with strawberries, kiviuit and pineanpse. High Altitude (9500-6500 1): No change Nutraion information Per Serving: 1 SERVING: Caloes 60 (Calories rom Fat 25); Teta! Fat 99 (Satrated Fat 2g): Cholesterol 10mg: Sogn 35mg; Yo Carbonate 149 (@otmy For 1g): Protein 1g Ailes) Vee eter aaycelebratory sides & arinks © quick Cheesy Texas Toast Prop Time: 10 Minutes Startto Finish: 10 Minutes Servings: % cup butter or margarine, softened 4 slices thick-cut white bread, about 1 inch thick Y% teaspoon seasoned salt % cup grated Parmesan cheese 1. Set oven contra to broil. Spread butter on both sides of bread slices, Sprinkle both sides with seasoned salt Sprinkle tops of bread with hai of the cheese. Place on rack in broiler pan 2. Broil wth tops 4 10 6 inches tom heat 2 minutes. Turn bread; sprinkle with remaining cteeso. 3. Cut each slice dagonally in hall. Serve warm or cooled, High Anitude (8500-6500 f}: No change. ‘Nutaton information Par Serving: {1 SERVING: Calores 130 (Calories tom Fat 7; Toa Fatt Saturated Fat 459); Coinsterol 20mg; Sodium S40eng; Tota Carbonyéate 139) ‘Pita aber Op: Prete 33, Tips » Gl Tea Peet! eee r yea) TON Ueno] Citrus-Macadamia Nut Bread 15 Minutes Start to Finish: 2 Hours 25 Minutos loat (16 slices) 2% cups Gold Medal" all-purpose flour 1 cup granulated sugar 1 cup orange juice Ye cup vegetable oil 1 tablespoon grated lemon peel 1 tablespoon grated lime peet 2 teaspoons baking powder Y% teaspoon sait 2 eggs, beaten “cup coarsely chopped macadamia nuts Powdered sugar, if desired 41. Heal oven to 350°F. Grease bottom only of Ox6-inch Toal pan with shortening or cooking spray, in arge bow, mix all ingredients except nuts and powdered sugar ‘with spoon until moistened. Stir in nuts, Pour into pan. 2. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean 3. Coo! bread in pan 10 minutes. Looson sides of bread from pan; remove from pan to cooling rack Cool completely, abou! 1 hour. Sprinkle with powdered sugar before slicing High Altitude (9500-6500 feet): Heat oven to 375°F Increase flour to 2¥ cups. Decrease baking ponder to 1% teaspoons. Bake 55 19 60 minutes. { BLICE: Calories 229 (Caleris tor Ft 90): Tet Fa Fe 15); Choestors 25g, Sodium 150g, Toll Garbohydrare 309 (wary Fiber 0g); Proton 3g Betty Crocker Most Roquostod Recines™ 91celebratory sides & drinks | © Low rar Sparkling Raspberry Lemonade Prep Time: 10 Minutes Start fo Finis: 3 Hours 10 Minutes Servings: 24 servings (about 4 cup each) 2 packages (10 oz each) frozen raspbertias in syrup, thawed 2 cans (12.02 act) frozen pink lemonade concentrate, thawed 2 cans (11.6 02 each) frozen raspberry juice cocktail concentrate, thawed 12 cups water 4 cans (12.02 each) lemon-lime carbonated bavorage 1 lemon, thinly sliced 11. Into 2 ice cube trays, carefully spoon raspberries with syrup. Add enough water to just cover raspberries. Freeze about 3 hours or until fim, 2. In very large glass or plastic container, mix lemonade concentrate, raspberry juice concentrate and water (Or mix 1 can of each concentrate and 6 cups water in each of 2 large pitchers.) Relrigerate until serving, 3. Just before serving, stir carbonated beverage into lemonade mature. Place ice cubes in glasses; pour lemonade mixture over ice. Garnish with lemon slices, High Altitude (3500-6500 feet): No change. Nutrition information Per Sorving: 1 SERVING: Cates 150 (Calves fn Fat 9; Tetal Fat 09 (Saturated Fat 0g) Choostoa ng: Soc | Sm: Teta Carbohydrate 279 (Os ‘ary Fiber 19; Protein 0g, 92 Betty CrockerCosmo Slush Prop Time: 10 Minuies Start 0 Finish: 8 Hous 10 Minutes Servings: 14 servings («cup eacn) ¥ can (12-02 size) irozen (thawec) limeade concentrate 3 tablespocns powdered sugar 2 cups citrus flavored wadka or orange juice 1 cup orange-flavored liqueur or orange juice 4 cups 100% cranberry juice blend 1. In blender, piace Imeade concentrate and powdered ‘sugat. Cover; blend on high speed until well moved. Ades vodka and orange liqueur Cover; blend until well mixed, 2. In 13x9-inch (3-quert) glass baking dish, str imeade mixture and cranberry juice until well mixed. Cover, freeze af least 8 hours oF until slusty. . To sorve, stir mixture; spoon Ys cup slush into each glass, High Altude (3500-6500 ff): No change. ‘Nutrition Jntormation Per Serving: 11 SERVING: Calorie 100 (Caloris om Fat 0}; Tota Fat Og Saturated Fat 0g); Chclestact Omg: Sodium dmg: Tot Carbohycrate 249 (Ointay ‘ibe 0); Prown Og ios KITCHEN TIP. eae a ase aca Sera es eusd teste. anberry juice, nc I celebratory sides & drinks Frozen Strawberry Margaritas Prep Time: 10 Minutes Start to Finish: 24 Hours 10 Minutes Servings: 10 Y% can (12-02 size) frozen limeade concentrate, thawed 1 box (10 02) frozen strawberris in syrup, thawed, undrainod 3 cups water ‘% Cup tequila or orange juice 1 bottle (1 iter) lemon-time carbonated beverage, chilled 1. Place limeade concentrate and strawberries in blender. Cover; blend until smooth. Sti in water and tequila. Pour into 2-quan plastic container. Cover, froeze 24 hours o* until slushy. 2.1 orange juice was used, let stand at room temperature 2 hours belore serving, 3. To serve, spoon % cup slush into each glass, Fi with 14 cup carbonated beverage: sti. High Altitude (8500-6500 ft): No change. Nutrition information Per Serving: 1 SERVING: Cacres 140 (Calories tom FO: Teta Fag (Setratd Fat 0g) Chotstew omg: Sogtum 15mg; Total Catbonyerte 269 (+ tary Foe Og) Pein Og ai SPECIAL TOUCH Demet Soo tan ei} Betty Crocker Host Roquosted Rocipes™ 83‘utition | nutrition and recipe testing guidelines Dally Values are set by the Food and Drug Admin- istration and based on the needs of most healthy adults, Percent Daily Values are based on an AKE FOR A DAILY D average diel of 2,000 calorios per day. Your daily 0! Fat one Les than 6G values may be higher or lower depending on your Saturated Fal. Less than 209 caloric needs. Cholesterol. Less than 300mg Sodium... cnn LeSs than 2,400m9 Total Carbohydrate.. 300g Dietary Fiber... 25g CALCULATING NUTRITION INFOR GUIDELINE + The first ingredient is used wherever a choice Is given (such as 1/3 cup sour cream or plain your). + The first ingredient amount is used wherever a range is given (such as 2 to 3 teaspoons). + The frst serving number is used wherever a range is given (such as 4 to 6 servings). iM desired” ingredients are not included, whether mentioned in the ingredient list or in the recipe directions as a suggestion (such as sprinkle with, brown sugar if desired). + Only the amount of a marinade or frying oil that is absorbed during preparation is calculated. ION INGREDIENTS USED FOR RECIPE TESTING AND NUTRITION CALCULATION The following ingredients, based on most com- monly purchased ingredients, are used unless indicated otherwise. + Large eggs + 2% milk + Vegotable-oil spread with at least 65% fat when- ever margarine is used + Solid vegetable shortening (not margarine, butter or nonstick cooking spray) is used for greasing pans EQUIPY USE! ES + Cookware and bakeware without nonstick coatings are used unless specified in recipe. + Whenever a baking pan is specified in a recipe, a metal pan is used: wherever a baking dish or pie plate is specified, oven proof glass or ceramic ovenware is used. 96 Betty Crocker Sitcoy PartsBake Life Sweeter APRIL INSPIRATION ~ ¢ strawberries and J cream dessert squares Prop Time: 30 Min Start to Finish 2 Hr 30 Min a Crust Tapping "th 1 ty roca fs ced rest abe va ca tir margin aad rig SAVE 50*(== when you buy any flavor 125 02. ORLARGER e029 ‘mi ‘Dserings Hight i al OD, BakeLifeSweeter.comindex | index APPETIZERS Bacon, Lettuce and Tomato Dip. sa Bre and Chery Pasty CUpS....-.oenernnnenn Caribbean StviMp....-1enmenen a Genoa Salami Stacks. Grilled Taco Nachos... ‘Open-Face Pear Butter Nibes.. arty Time Snack Mix... Raspberry Mint Marahmatow Créme Di. ‘Sesame Toast vegetable Bites. ‘Springtime Dovied Eggs .. ‘Surf and Tur Kabobs. ‘Tropical Prosciutto Bites 28AeBReRSBES BREADS Cheesy Texas Toast a1 (Citrus: Macadamia Nut Broad... CAKES Building Blocks Cakes, Castle Cake... naeninen (Col Prone Cake... Chocolate-Chemry Cola Cake ‘Deep Dark Moca Torte Dinosaur Cake. Fip-Fiops Cake. Key Lme-Coconut Angel Cao. Little Deuce Coupe Cake. Lite Red Barn Cake Margarta Cake... Monkey Cake ink Almond Party Cake. Pirate Cake... Polka Dot Cake... Putso Cake... ‘Salboat Cake, ‘Soccer Ball Cake ‘Super Sour Cake. CUPCAKES Goin’ Fishin’ Cupcakes. 23 ‘Marshmalow Flower Cupcakes... 39 Pita Colada Cupcakes... roots Pretty in Pink Cupcakes. fase ua te Teddy Boar Cupcakes... sonenennansenne BD 96 Betty Crocker Brtciay Partos DRINKS Cosmo Slush... Frozen Siranbany Margaritas... ‘Sparking Raspberry Lemonade . MAIN DISH Boot Cheeseburger Pizza. Meatball Lasagna Eggs Do-Ahead Chicken-Leak Stata... Fish ‘Crispy Herbed Fish Fillots, Pork. Baby Back Ribs wih Spicy Barbecue Sauce Ham and Cheese Torta Rol-Ups.. ii Pouttry ‘Chicken and Spinach-Stulfod Shells ‘Creamy Chicken Lasagna. htaian Chicken Fingets.. ‘Turkey-Green Chie Enchiladas... SALADS ‘Creamy Colesiaw DillPotato Salad... Garden Mediay Saiad Layered Chicken Salad Med rons Salad it Vr Wa Desng Picnic Pasta Salad... coe Strawbern-Melon-Spinach Salad ‘aos Tumble Salad... “Ltn, Broccol and Bacon Saad ‘Turkey and Dried Cherry Salad... SANDWICHES Baby Burgers. Beet and Pork Barbecue Sandwiches. ‘Caesar Chicken Subs .. ttaian Country Sanowich Large-Crond Sloppy Joos Turkey-Cucumber-Dil Sandwiche STEWS Burgundy Bee! Siew 2BeRe2BseR ABREBS see 72 q x xexe BBy