I introduction

letter from the editor

Chocolate, cinnamon, ginger ... lt's a delicious dilemma, choosing which treats to showcase in your holiday celebrations. Let this year's season shine, with sweet and savory specialties from our collection of most-requested recipes for festive appetizers, hot and cold party beverages, and scrumptious desserts.

Maybe you're planning an elegant evening, where Beef Crostini with Pesto Mayonnaise, p. 19 and Gorgonzola-and Hazelnut-Stuffed Mushrooms, p. 12 would be perfect for an appetizer buffet. Or perhaps you're in the mood for an impromptu afternoon of coffee with Deep Dark Mocha Torte,

p. 80, Raspberry Truffle Cups, p. 77 or another luscious sweet.

Whether you're inviting a crowd for a spirited, pull-out-the-stops party or just a few close friends for quiet conversation, the more than 70 fabulous recipes in this issue will help make your get-togethers memorable. And so you can enjoy the merry-making as much as your family and guests, we've also included lots of makeahead ideas and tips for easy entertaining.

Happy holidays!

In this issue»

4 The Cheese Plate 5 Cheese Primer

95 Nutrition and Recipe Testing Guidlines

96 Index

Look for these symbols Quick = Ready in 30 minutes or less Low Fat = 3g or less, except main dishes with 10g or less

Quick

Low Fat

Betty Crocker Most Requested Recipiesl" 1

......

' '

6 Hot Appetizers

Welcome the holidays with hot tidbits that will warm hearts and please tummies. Choose one, two or a few for a tantalizing buffet!

42 Festive Beverages

From sparkling punch to warm spiced cider and cappuccino cocoa, this chapter offers the best of hot and cold drinks for seasonal celebrations.

24 Cold Appetizers

Poached salmon, spinach dip and hummus are just a few of the star ingredients in our lineup of do-ahead and quick-fix hors d'oeuvres.

54 Holiday Open House

Invite friends to drop in for some holiday cheer, with our reliable, easyon-the-host array of appetizers and a seasonal punch.

2 Betty Crocker Appetizers & Desserts

66 Fabulous Desserts

What's the best part of any celebration? Dessert! Choose from 30 makeahead pies, tarts, trifles and other sweet indulgences.

ON THE COVER: (clockwise from top)

Genoa Salami

Stacks, p. 27

Chipotle Deviled Eggs, p.65

Brie and Cherry Pastry Cups, p. 9

Dill Havarti-Shrimp Appetizers, p. 17

Chocolate Truffle Brownie Cups, p. 88

Betty Crocker Most Requested Recipies™ 3

the cheese plate I

The Cheese Plate

Holiday appetizer fare doesn't have to be involved and complicated. Instead, it can be simple and unadorned--and delicious! Creating a cheese plate or cheese display will simplify your holiday menu planning with mouthwatering results.

CHEESE ABC'S

Specialty shops and farmers' markets, in addition

to your local supermarket, are invaluable resources when shopping for cheese. Stores that offer the largest variety, such as wine shops, gourmet food stores and food co-ops, may also offer you samples to taste. This is a great way to explore cheeses you aren't familiar with and taste the differences among cheeses you like. Sample sharp Cheddar and mild Cheddar, and note the differences. Be sure to ask lots of questions. Cheese experts will be able to answer questions and suggest the right cheeses for your entertaining plans.

• If you will be serving cheese as an appetizer, choose three to five cheeses and plan on 1 to 2 ounces of each cheese per person.

4 Betty Crocker Appetizers & Desserts

• Remove cheese from the refrigerator no more than 2 hours before guests arrive, so the cheese can warm to room temperature, the optimal serving temperature.

• Arrange the cheeses however you like, perhaps according to size, color, shape or flavor. As a general rule, first sample milder, younger cheeses with less complexity, such as Havarti, and work your way up to more mature, bolder, heavier cheeses, such as Asiago or Limburger. Or if you prefer, serve a "flight," samples of cheeses with something in common, such as texture or cheeses from the same family, perhaps Cheddar. A flight

of soft or semisoft cheeses might include Fontina, Camembert, Havarti and Brie.

• Display cheeses in large wedges, or whole for softer cheeses such as Brie. Let guests serve themselves, using an assortment of sharp knives, cheese spreaders and cheese slicers.

• Label cheeses for your guests. Be creative by using toothpicks with flags, individual place cards, ceramic markers or any other type of marker. Knowing which cheeses guests enjoyed most will be helpful for future entertaining.

GREAT GO-TOG ETHERS

Cheese is wonderful by itself, and it's even better when accompanied by foods that cleanse the palate, add texture and taste, and complement the cheese. Serve your cheese with:

Assorted bread cubes or slices (dark breads, nut breads) or assorted crackers

Fresh or dried fruits (apples, apricots, cherries, dates, figs, grapes, melon, pears)

Vegetables (roasted red bell peppers or raw bell pepper strips, raw carrots, cooked green beans, olives, marinated vegetable salad)

Nuts (roasted or smoked whole almonds, cashews, hazelnuts, pecans)

Meats (capicola, chorizo, ham, prosciutto, salami, almost any cured meat)

The Cheese Primer

Cheese is most commonly made from cow, sheep or goat milk, but it can also be made from yak, buffalo and camel milk! Even when stored at optimal conditions, all cheeses continue to ripen. Younger, fresher cheeses will have a shorter life (less than a week) than harder, aged cheeses, which may keep up to 2 months. Cheese can be classified in a variety of ways, but it is loosely grouped into the six main categories below.

Fresh or soft ripened cheeses are either not aged at all or are aged for a very short time. Those that are aged may have edible rinds. These cheeses develop more intense flavors as they continue to age. Fresh cheeses include cream cheese, creme fraiche, mascarpone and fresh mozzarella. Soft ripened cheeses include Boursin, Brie, Camembert (pictured), feta and queso blanco.

Semi hard cheeses are firm in texture but are not crumbly. They have more moisture than hard cheeses. They are good sliced, and can be grated as well. Semihard cheeses include brick, Cheddar (pictured), Emmental, kasseri, Monterey Jack and provolone.

Washed rind cheeses are typically soft cheeses that are aged for a short time. During the ripening process, the cheese is washed weekly with a liquid such as brine, wine or beer. This washing produces a rusty orange rind (that is not eaten) with a pungent, strong aroma. Although the rind is robust, the cheese inside is usually creamy and mild. Washed rind cheeses include Limburger, Muenster (pictured), and Taleggio.

Semisoft cheeses are firm enough to slice but still soft and creamy. These include Edam, Fontina (pictured bottom), baby Gouda, Havarti, Port-Salut (pictured top) and baby Swiss.

Hard cheeses are very firm and crumbly in texture with more intense flavors. Often eaten out of hand, many are also shredded and used in recipes. Hard cheeses include Myzithra, Parmigiano-Reggiano (pictured), Romano and Swiss, as well as aged Gouda and aged dry Monterey Jack.

Blue cheeses have had mold introduced to them during the cheese-making process and as a result have bluegreen veins that run throughout the cheese. Depending on the aging conditions, blue cheeses can vary from creamy to firm and from very mild to robust and strong. Common blues include Danish blue, Gorgonzola (pictured), May tag blue, Roquefort and Stilton.

hot appet'zers

Welcome the holidays with hot tidbits that will warm hearts and please tummies. Choose one, two or a few for a tantalizing buffet!

Camembert with Balsamic Bell Pepper, p. 19

6 Betty Crocker Appetizers & Desserts

In this chapter»

I hot appetizers

Brie and Cherry Pastry Cups

Prep Time: 30 Minutes Start to Finish: 55 Minutes Servings: 36

1 sheet frozen puff pastry (from 17.3-oz package),

thawed

% to % cup red cherry preserves

4 oz Brie cheese, cut into %x%-inch pieces (36 pieces) % cup chopped pecans

2 tablespoons chopped fresh chives

1. Heat oven to 375°F. Spray 36 miniature muffin cups with cooking spray. Cut pastry into 36 (1 %-inch) squares. Slightly press each square into muffin cup; press center with finger.

2. Bake 10 minutes. Press center of each with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about % teaspoon preserves. Top with cheese piece, pecans and chives.

3. Bake 3 to 5 minutes or until cheese is melted. Serve warm.

Nutrition Information Per Serving:

1 ser ving: Calories 60 (Calories from Fat 35); Total Fat 49 (Saturated Fat

19); Chotesterol tnmq: Sodium 35m9; Total Carbohydrate 59 (Dietary Fiber 09); Protein 19

Low Fat

I hot appetizers

Spiced Pork Tenderloin Crostini

% teaspoon seasoned salt % teaspoon garlic pepper

% teaspoon dried marjoram leaves % teaspoon ground sage

1 pork tenderloin (about 1 Ib)

36 slices (%- to %-inch-thick) baguette-style French bread

(from 10-oz loaf) % cup Dijon mustard

% cup apple-cranberry chutney (from 8.5-oz jar) % cup crumbled blue cheese

Fresh marjoram leaves

Prep Time: 30 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 36

1. Heat oven to 425°F. In small bowl, mix seasoned salt, garlic pepper, marjoram and sage. Rub mixture over pork. Place pork in ungreased shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork.

2. Bake uncovered 20 to 25 minutes or until thermometer reads 155°F. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

3. Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased 15x10x1-inch pan. Bake about 5 minutes or until crisp; cool.

4. Cut pork into very thin slices. Spread each bread slice with about % teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about % teaspoon cheese and marjoram leaves.

Nutrition Information Per Serving:

1 ser ving: Calories 55 (Calories from Fat 10); Total Fat 19 (Saturated Fat Og); Cholesterol10mg; Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber Og); Protein 4g

Low Fat

Gorgonzola- and HazelnutStuffed Mushrooms

Prep Time: 30 Minutes Start to Finish: 50 Minutes Servings: 35

1 Ib fresh whole mushrooms

% cup crumbled Gorgonzola cheese

% cup Proqresso" Italian-style bread crumbs % cup chopped hazelnuts (filberts)

% cup finely chopped red bell pepper

4 medium green onions, chopped (% cup) % teaspoon salt

1. Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about % cup. Discard remaining stems.

2. Mix chopped mushroom stems and remaining ingredients in small bowl until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased 15x1 Ox1-inch pan.

3. Bake 15 to 20 minutes or until thoroughly heated. Serve warm.

Nutrition Information Per Serving:

1 ser ving: Calories 20 (Calories from Fat 10); Total Fat 19 (Saturated Fat Og); Cholesterol Omg; Sodium 60mg; Total Carbohydrate 19 (Dietary Fiber Og); Protein 19

Tips

SUBSTITUTION

Walnuts or pistachios can be used instead of the hazelnuts.

SPECIAL TOUCH

Arrange the warm mushrooms on a serving platter, and add whole hazelnuts and oregano sprigs for a festive flair.

DID YOU KNOW?

Italian Gorgonzola is rich and creamy with a mild, yet slightly pungent flavor and aroma. If you can't find Gorgonzola, use blue cheese instead.

Low Fat

Chicken-Ham Bites

Prep Time: 30 Minutes Start to Finish: 1 Hour 15 Minutes Servings: 36

2 boneless, skinless chicken breast halves, cut into % to %-inch pieces (36 pieces)

% cup Italian dressing

14 to 16 cremini mushrooms, cut into %-inch slices 6 oz sliced cooked deli ham, cut into 1-inch-wide strips

4 fresh basil leaves, finely sliced

1. Place chicken pieces in shallow bowl. Pour dressing over chicken. Cover and refrigerate 30 minutes to marinate.

2. Heat oven to 425°F. Line 15x1 Ox1-inch pan with foil. Spray foil with cooking spray. Place 1 chicken piece on each mushroom slice; wrap with ham strip. Place seam side down (mushroom on bottom) in pan. Drizzle with remaining marinade in bowl.

3. Bake 10 to 12 minutes or until chicken is no longer pink in center. Place basil on top of each bite. Serve with cocktail toothpicks if desired.

Nutrition Information Per Serving:

1 ser ving: Calories 35 (Calories from Fat 20); Total Fat 2g (Saturated Fat Og); Cholesterol5mg; Sodium 90mg; Total Carbohydrate 19 (Dietary Fiber Og); Protein 3g

Tips SUCCESS HINT

To finely slice the basil, stack the basil leaves and cut with a sharp knife into thin strips.

DO-AHEAD

Bake these tasty appetizers up to

24 hours in advance. Transfer them to an ovenproof baking dish; cover and refrigerate. When ready to serve, reheat at 350°F for 20 to 25 minutes.

I hot appetizers

BettyCrocker Most Requested Recipiesl" 13

Cheesy Onion and Tomato Puffs

Prep Time: 25 Minutes Start to Finish: 1 Hour Servings: 36

1 sheet frozen puff pastry (from 17.3-oz package), thawed

2 tablespoons butter or margarine

1 sweet onion, cut lengthwise into fourths and thinly sliced (2% cups)

2 teaspoons packed brown sugar

% cup sun-dried tomatoes in oil and herbs, drained and finely chopped

round (4oz) Camembert cheese, cut into %x%x%-inch pieces

14 Betty Crocker Appetizers & Desserts

Tips

DO-AHEAD

The onion filling can be cooked, covered and refrigerated up to 24 hours ahead. Just before serving, assemble the appetizers and bake as directed.

SPECIAL TOUCH

Sprinkle some chopped fresh parsley on top of these puffed bites. Add a few sprigs of fresh marjoram and sliced grape tomatoes to the serving platter for an instant touch of holiday.

1. Heat oven to 400°F. Spray 2 cookie sheets with cooking spray. Unfold pastry on lightly floured surface. Roll into 12-inch square, trimming edges to make even.

Cut into 6 rows by 6 rows to make 36 (2-inch) squares. Place on cookie sheets.

2. Bake 12 to 15 minutes, rearranging cookie sheets after 6 minutes, until puffed and golden brown. Remove from cookie sheets to wire rack. Cool until slightly warm.

3. Meanwhile, melt butter in 8-inch skillet over medium heat. Cook onion in butter 15 to 20 minutes, stirring occasionally, until tender. Stir in brown sugar. Cook and stir until onions are coated. Stir in tomatoes. Remove from heat; keep warm.

4. Place cooled pastry squares on same cookie sheets. Press cheese piece into center of each pastry square. Fill with about 1 teaspoon onion mixture. Bake about

1 minute or until cheese is melted.

Nutrition Information Per Serving:

1 ser ving: Calories 50 (Calories from Fat 35); Total Fat 49 (Saturated Fat 29); Cholesterol tnmq: Sodium 45m9; Total Carbohydrate 39 (Dietary Fiber 09); Protein 19

Low Fat

Surf and Turf Kabobs

Prep Time: 15 Minutes Start to Finish: 50 Minutes Servings: 12

% Ib beef boneless sirloin steak (%-inch-thick), trimmed of fat

12 uncooked peeled deveined medium or large shrimp, thawed if frozen and tails removed % cup teriyaki marinade and sauce (from 10-oz bottle)

% teaspoon coarsely ground pepper

1. Cut beef into 24 (1-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover and refrigerate 30 minutes, stirring frequently, to marinate. Meanwhile, soak twelve 4- to 6-inch wooden skewers in water 30 minutes to prevent burning.

2. Spray broiler pan rack with cooking spray. Thread

1 beef piece, 1 shrimp and another beef piece on each skewer, reserving marinade. Place kabobs on rack in broiler pan.

3. Broil kabobs with tops 4 to 6 inches from heat 5 to 6 minutes, turning once and basting with marinade once or twice, until shrimp are pink and firm. Discard any remaining marinade.

Nutrition Information Per Serving:

1 ser ving: Calories 40 (Calories from Fat 10); Total Fat 19 (Saturated Fat Og); Cholesterol 25mg; Sodium 330mg; Total Carbohydrate 19 (Dietary Fiber Og); Protein 7g

Tips

DO-AHEAD

These kabobs can be prepared ahead, covered tightly and refrigerated. Pop them under the broiler just before serving.

SPECIAL TOUCH

You can also serve these meat and seafood kabobs with a variety of sauces if you like. Try small bowls of teriyaki sauce, sweet-and-sour sauce and horseradish-mustard sauce. Arrange the bowls around the platter of kabobs.

I hot appetizers

BettyCrocker Most Requested Recipiesl" 15

Quick

Super Chicken Nachos

Prep Time: 10M inutes Start to Finish: 15 Minutes Servings: 6

6 oz tortilla chips

% cup chopped ripe avocado % teaspoon ground cumin

1 large tomato, seeded and chopped (1 cup) cup shredded cooked chicken

cup shredded Monterey Jack cheese (4 oz) Salsa and sour cream, if desired

1. Heat oven to 400°F. Line cookie sheet with foil. Place tortilla chips on cookie sheet. Mix avocado, cumin

and tomato; spoon over chips. Top with chicken and cheese.

2. Bake 3 to 5 minutes or until cheese is melted. Serve with salsa and sour cream.

Nutrition Information Per Serving:

1 Ser ving: Calories 275 (Calories from Fat 145); Total Fat 169 (Saturated Fat 59); Cholesterol40m9; Sodium 390m9; Total Carbohydrate 219 (Dietary Fiber 29); Protein 149

Quick

Ginger-Scallop Bites

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 24

Sauce

% cup mayonnaise or salad dressing

2 tablespoons frozen orange juice concentrate, thawed

1 tablespoon finely chopped gingerroot 2 teaspoons grated orange peel

Scallops

2 tablespoons olive or vegetable oil 2 cloves garlic, finely chopped

1 tablespoon finely chopped gingerroot

1 % Ib fresh bay scallops % teaspoon salt

% teaspoon coarsely ground pepper

2 tablespoons finely chopped fresh mint leaves 2 tablespoons finely chopped fresh parsley

1 tablespoon grated orange peel

1. In small bowl, mix all sauce ingredients until well blended. Cover and refrigerate until serving.

2. Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic and 1 tablespoon gingerroot in oil 1 minute, stirring frequently. Add scallops; sprinkle with salt and pepper. Cook 2 to 4 minutes, stirring frequently, until scallops are white.

3. Transfer scallops to serving bowl using slotted spoon. Add mint, parsley and 1 tablespoon orange peel; toss to coat. Serve scallops with sauce.

Nutrition Information Per Serving:

1 Ser ving: Calories 65 (Calories from Fat 45); Total Fat 59 (Saturated Fat 19); Cholesterol5m9; Sodium 90m9; Total Carbohydrate 29 (Dietary Fiber 09); Protein 39

Quick

I hot appetizers

Dill Havarti-Shrimp Appetizers

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 24

24 pumpernickel cocktail bread slices 3 tablespoons Dijon mustard

1 tablespoon honey

6 slices (about 8 oz) dill Havarti cheese from deli 24 medium or large cooked shrimp, thawed if frozen and tails removed

2 tablespoons finely chopped red bell pepper 2 tablespoons chopped fresh dill weed

1. Heat oven to 400°F. Place bread slices in ungreased 15x1 Ox1-inch pan. Bake 4 to 6 minutes or until crisp.

2. In small bowl, mix mustard and honey; spread over bread slices. Cut cheese into 2-inch squares. Top each bread slice with cheese, shrimp and bell pepper. Sprinkle with dill weed.

3. Bake 3 to 5 minutes or until cheese is melted.

Nutrition Information Per Serving:

1 Ser ving: Calories 70 (Calories from Fat 35); Total Fat 49 (Saturated Fat 29); Cholesterol20m9; Sodium 180m9; Total Carbohydrate 49 (Dietary Fiber 09); Protein 49

Tip

SUBSTITUTION

If you can't find the dill-flavored Havarti, you can use regular Havarti or you might try Gouda for a flavor change.

BettyCrocker Most Requested Recipiesl" 17

hot appetizers I

Chipotle Chicken Drummettes ~

Prep Time: 15 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 20 to 24

Drummettes

% cup chili sauce

2 tablespoons honey

1 tablespoon soy sauce

2 chipotle chiles in adobo sauce (from 7-oz can),

chopped

2 teaspoons adobo sauce from can % teaspoon garlic powder

Va teaspoon coarsely ground pepper 2 Ib chicken drummettes (20 to 24)

Sauce

1 medium ripe avocado, peeled and pitted

2 tablespoons mayonnaise or salad dressing % cup chopped fresh cilantro

1 teaspoon lime juice Dash of salt

1. In shallow bowl, mix all drummette ingredients except drummettes. Add drummettes; turn to coat. Cover and refrigerate 30 minutes to marinate.

Tips

DO-AHEAD

You can prepare and bake these yummy drummettes up to 24 hours ahead; cover with foil and refrigerate. Reheat in a covered pan at 350°F for 20 to 25 minutes.

SPECIAL TOUCH

Place the sauce in a small serving bowl in the center of the platter with the warm drummettes. Garnish with shredded lime peel and cilantro.

DID YOU KNOW?

Chipotle chiles are smoked jalapeno chiles. They are available dried or canned in a spicy adobo sauce that we've used for this recipe.

18 Betty Crocker Appetizers & Desserts

2. Heat oven to 375°F. Line 15x1 Ox1-inch pan with foil. Spray foil with cooking spray. Remove drummettes from marinade; place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest pieces are cut.

3. Meanwhile, mash avocado in small bowl. Stir

in remaining sauce ingredients until well blended. Refrigerate until serving. Serve drummettes with sauce.

Nutrition Information Per Serving:

1 ser ving: Calories 85 (Calories from Fat 45); Total Fat 59 (Saturated Fat 19); Cholesterol 20m9; Sodium 135m9; Total Carbohydrate 49 (Dietary Fiber 19); Protein 69

Beef Crostini with Pesta Mayonnaise T

Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 24

1 % Ib beef tenderloin

1 tablespoon olive or vegetable oil % teaspoon salt

% teaspoon coarsely ground pepper

% teaspoon crushed dried rosemary leaves % cup basil pesto

% cup mayonnaise or salad dressing

24 diagonally cut slices (%-inch-thick) baguette-style French bread (from 10-oz loaf)

3 tablespoons olive or vegetable oil 24 small fresh basil leaves

1. Heat oven to 450°F. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef.

2. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°F. Cover beef with foil and let stand 10 to 15 minutes until thermometer reads 145°F.

3. While beef is baking, mix pesto and mayonnaise in small bowl.

4. Reduce oven temperature to 400°F. Brush bread slices with 3 tablespoons oil. Place in ungreased

15x1 Ox1-inch pan. Bake 6 to 8 minutes or until crisp.

5. Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf.

Nutrition Information Per Serving:

1 ser ving: Calories 105 (Calories from Fat 65); Total Fat 7g (Saturated Fat 2g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 5g (Dietary Fiber Og); Protein 6g

I hot appetizers

Camembert with Balsamic Bell Pepper ...

Prep Time: 25 Minutes Start to Finish: 40 Minutes Servings: 12

1 teaspoon olive or vegetable oil

1 medium red bell pepper, chopped

% teaspoon packed brown sugar 1 tablespoon balsamic vinegar

1 round (8 oz) Camembert cheese

2 medium green onions, chopped (2 tablespoons) 1 tablespoon chopped pistachio nuts

48 assorted crackers or small cocktail bread slices

1. Heat oven to 350°F. Heat oil in 1O-inch nonstick skillet over medium heat. Cook bell pepper in oil8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed.

2. Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft.

3. Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers.

Nutrition Information Per Serving:

1 ser ving: Calories 135 (Calories from Fat 80); Total Fat gg (Saturated Fat 4g); Cholesterol 15mg; Sodium 280mg; Total Carbohydrate gg (Dietary Fiber 1 g); Protein 5g

BettyCrocker Most Requested Recipiesl" 19

Low Fat

Bacon-Turkey Bites

Prep Time: 25 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 24 to 30

1 small turkey breast tenderloin (% to % Ib),

cut into %- to %-inch cubes % cup honey mustard dressing

8 to 10 slices bacon, cut crosswise into thirds % cup jellied cranberry sauce

2 tablespoons honey mustard dressing % teaspoon ground mustard

1 to 2 tablespoons chopped fresh chives

1. In shallow bowl, mix turkey and % cup honey mustard dressing. Cover and refrigerate 30 minutes to marinate.

2. Remove turkey from marinade; discard marinade. Wrap bacon piece around each turkey piece; secure with toothpick. Place on ungreased broiler pan rack.

3. Broil with tops 4 to 6 inches from heat 8 to 12 minutes, turning once, until turkey is no longer pink in center and bacon begins to look crisp.

4. Meanwhile, in 1-quart saucepan, mix cranberry sauce, 2 tablespoons honey mustard dressing and mustard. Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chives. Serve turkey bites with sauce.

20 Betty Crocker Appetizers & Desserts

Nutrition Information Per Serving:

1 ser ving: Calories 50 (Calories from Fat 25); Total Fat 39 (Saturated Fat 19); Cholesterol tnmq: Sodium BOm9; Total Carbohydrate 39 (Dietary Fiber 09); Protein 39

Tips

DO-AHEAD

The turkey bites can be prepared and baked up to 24 hours in advance.

Cover tightly and refrigerate. Just before serving, heat at 375°F about 15 minutes or until hot.

SPECIAL TOUCH

Sprinkle the serving plate with chopped fresh chives, and place the turkey bites on the chives. Use frilly toothpicks, adding them after broiling. Tuck some fresh herb sprigs around the plate, and add a few fresh cranberries.

Quick

Pesta and Tomato Crostini

Prep Time: 10 Minutes Start to Finish: 20 Minutes Servings: 12

12 slices (1-inch-thick) French bread % cup pesto

2 small tomatoes, seeded and chopped (1 cup) 1 cup shredded mozzarella cheese (4 oz)

1. Heat oven to 375°F. Place bread slices on ungreased cookie sheet.

2. Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.

3. Bake about 8 minutes or until hot and cheese is melted.

Nutrition Information Per Serving:

1 ser ving: Calories 170 (Calories from Fat 90); Total Fat 109 (Saturated Fat 39); Cholesterol smq: Sodium 310m9; Total Carbohydrate 149 (Dietary Fiber 19); Protein 69

Quick

I hot appetizers

Tangy Hot Cheese and Caper Spread

Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 24 (1 tablespoon spread and 1 baguette slice each)

package (6 oz) chevre (goat) cheese with peppercorns, softened

cup shredded fresh Parmesan cheese (4 oz) % cup mayonnaise or salad dressing

% cup diced red bell pepper

2 tablespoons small capers, drained Toasted baguette slices

1. Mix all ingredients except baguette slices in

shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds.

2. Serve cheese spread with baguette slices.

Nutrition Information Per Serving:

1 ser ving: Calories 100 (Calories from Fat 65); Total Fat 79 (Saturated Fat 39); Cholesterol tnmq: Sodium 260m9; Total Carbohydrate 69 (Dietary Fiber 09); Protein 39

Betty Crocker Most Requested Recipiesl" 21

hot appetizers I

Appetizer Beer-Cheese Fondue

Prep Time: 35 Minutes Start to Finish: 35 Minutes Servings: 16 (2 tablespoons fondue and % cup bread cubes each)

loaf (1 Ib) French bread

package (16 oz) process cheese spread loaf, cubed

1 % cups Green Giant" frozen chopped broccoli (from 1-lb bag), cooked and drained

% cup regular or nonalcoholic beer

1 jar (2 oz) diced pimientos, drained 1 teaspoon ground mustard

1. Heat oven to 350°F. Cut bread into 1-inch cubes. Place bread pieces in ungreased 15x1 Ox1-inch pan. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.

2. Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 %-quart slow cooker at Low heat setting.

3. To serve, skewer toasted bread pieces with fondue forks or

wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on Low heat setting up to 2 hours.

Nutrition Information Per Serving: 1 Ser ving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g); Cholesterol 25mg; Sodium 5BOmg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 10g

22 Betty Crocker Appetizers & Desserts

Tips

SUBSTITUTION

Although French bread is delicious

with the fondue, you could use another hearty white bread instead. Sourdough, Vienna or Italian bread would all work in this recipe.

DID YOU KNOW?

In French, the word fondue means "melted." Popular in the 1970s, fondue is making a comeback, particularly for relaxed entertaining.

Quick

Pizza Dip

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 16

1 package (8 oz) cream cheese, softened 1h cup pizza sauce

2 cloves garlic, finely chopped 1h cup chopped pepperoni

1 can (2% oz) sliced ripe olives, drained % cup finely diced red bell pepper

5 medium green onions, sliced (% cup) 1h cup shredded mozzarella cheese (2 oz) % cup shredded fresh basil leaves

Colored tortilla chips

1. Set oven control to broil. In medium bowl, mix cream cheese, pizza sauce and garlic. Spread in thin layer on 12- or 13-inch round ovenproof serving plate. Top with pepperoni, olives, bell pepper and onions. Sprinkle with mozzarella cheese.

2. Broil with top 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with basil. Serve immediately with tortilla chips.

Nutrition Information Per Serving:

1 ser ving: Calories 90 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g); Cholesterol20mg; Sodium 200mg; Total Carbohydrate 2g (Dietary Fiber Og); Protein 3g

Tip

VARIATION

For a tropical pizza dip, substitute chopped fully cooked ham for the pepperoni, an a-ounce can of crushed pineapple, drained, for the olives, and omit the basil.

Low Fat

I hot appetizers

Apricot Sweet-and-Sour Meatballs

Prep Time: 20 Minutes Start to Finish: 1 Hour Servings: 40

11h Ib lean (at least 80%) ground beef % cup Progresso® plain bread crumbs % teaspoon salt

% teaspoon garlic powder % teaspoon ground ginger

1 egg, slightly beaten 1h cup apricot preserves % cup hoisin sauce

% cup rice vinegar

Va teaspoon ground red pepper (cayenne)

1 medium red or green bell pepper, cut into 1-inch pieces

1. Heat oven to 375°F. Spray 15x1 Ox1-inch pan with cooking spray. In large bowl, mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan.

2. Bake 20 to 25 minutes or until no longer pink in center and juice is clear; drain.

3. Mix preserves, hoisin sauce, vinegar and red pepper in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks if desired.

Nutrition Information Per Serving:

1 ser ving: Calories 60 (Calories from Fat 30); Total Fat 3g (Saturated Fat 19); Cholesterol 15mg; Sodium 60mg; Total Carbohydrate 4g (Dietary Fiber Og); Protein 4g

Betty Crocker Most Requested Recipiesl" 23

~co d appet'zers ______

Poached salmon, spinach dip and hummus are just a few of the star ingredients in our lineup of do-ahead and quick-fix hors d'oeuvres.

Cheese Tray with Olive Rosemary Skewers, p. 39

In this chapter»

p.39

Quick

I cold appetizers

Genoa Salami Stacks

16 slices (%- to %-inch-thick) baguette-style French

bread (from 10-oz loaf)

1 cup finely shredded lettuce

3 tablespoons creamy Caesar dressing

4 thin slices (about % oz each) provolone cheese, cut into fourths

4 thin slices (about % oz each) Genoa salami, cut into

fourths

2 or 3 roma (plum) tomatoes, thinly sliced % teaspoon garlic pepper

% cup shredded fresh basil leaves or chopped fresh parsley

Prep Time: 20 Minutes Start to Finish: 25 Minutes Servings: 16

1. Heat oven to 375°F. Place bread slices in ungreased

15x1 Ox1-inch pan. Bake about 5 minutes or until crisp; cool.

2. Mix lettuce and dressing in small bowl. Top each bread slice with lettuce mixture. Layer cheese, salami and tomatoes on bread. Sprinkle with garlic pepper and basil.

Nutrition Information Per Serving:

1 ser ving: Calories 70 (Calories from Fat 35); Total Fat 49 (Saturated Fat

19); Cholesterol 5m9; Sodium 180m9; Total Carbohydrate 59 (Dietary Fiber 09); Protein 39

I cold appetizers

Havarti Cheese Ball

1 package (8 oz) cream cheese, softened % cup shredded Havarti cheese (2 oz)

% cup crumbled feta cheese (1 % oz)

1 tablespoon dry white wine or milk

% teaspoon chopped fresh or % teaspoon dried oregano leaves

2 medium green onions, finely chopped (2 tablespoons) % cup chopped slivered almonds, toasted*

Melba toast rounds or other crackers

Prep Time: 20 Minutes Start to Finish: 2 Hours 20 Minutes Servings: 28 (2 tablespoons each)

1. In medium bowl, beat all ingredients except almonds and toast rounds with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy.

2. Cover and refrigerate about 2 hours or until firm enough to shape. Shape cheese mixture into a ball; roll in almonds. Serve with toast rounds.

Note: *To toast the almonds, bake uncovered in an ungreased shallow pan at 350°F for about 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information Per Serving:

1 Ser ving: Calories 55 (Calories from Fat 45); Total Fat 59 (Saturated Fat 39); Chotesterol tnmq: Sodium 55m9; Total Carbohydrate 19 (Dietary Fiber 09); Protein 29

Quick

Low Fat

Avocado Seafood Appetizers

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 24

1 ripe avocado, pitted and cut into chunks

3 tablespoons mayonnaise or salad dressing 2 teaspoons lime juice

Dash of ground red pepper (cayenne) Dash of salt

2 large cucumbers, cut into %-inch slices (24 slices) 1 package (8 oz) refrigerated flake-style imitation crabmeat

Fresh cilantro leaves, if desired

1. Place avocado, mayonnaise, lime juice, red pepper and salt in food processor or blender. Cover and process until smooth.

2. Spread avocado mixture on each cucumber slice. Top with crabmeat. Sprinkle with cilantro. Serve immediately.

Nutrition Information Per Serving:

1 ser ving: Calories 40 (Calories from Fat 25); Total Fat 3g (Saturated Fat Og); Cholesterol5mg; Sodium gOmg; Total Carbohydrate 2g (Dietary Fiber 19); Protein 2g

Tips SUCCESS HINT

The lime juice keeps the color of the mashed avocado from darkening. Making this appetizer right before serving time, though, is best.

DID YOU KNOW?

To remove the pit from the avocado, cut the avocado lengthwise in half around the pit, and twist apart the halves. The pit will stay in one of the halves. Firmly and carefully strike the pit with the sharp edge of a knife. While holding the avocado, twist the knife to loosen and remove the pit.

30 Betty Crocker Appetizers & Desserts

Low Fat

I cold appetizers

Christmas Tree Appetizers

Prep Time: 20 Minutes Start to Finish: 2 Hours 20 Minutes Servings: 64

1 package (8 oz) cream cheese, softened

% cup chopped drained roasted red bell peppers

(from 7.25-oz jar)

% cup chopped ripe olives

% cup chopped fresh basil leaves % cup shredded Parmesan cheese 4 spinach-flavor flour tortillas

(8 to 10 inches in diameter) Ripe olive pieces

1. In medium bowl, mix all ingredients except tortillas and olive pieces. Divide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer

than 24 hours.

2. To serve, cut rolls into %-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.

Nutrition Information Per Serving:

1 ser ving: Calories 30 (Calories from Fat 20); Total Fat 2g (Saturated Fat 19); Cholesterol5mg; Sodium 40mg; Total Carbohydrate 2g (Dietary Fiber Og); Protein 1 9

Tips

TIME-SAVER

If you don't have time to press these appetizers into the shape of Christmas trees, just prepare the filling as directed, spread on tortillas and roll up. Refrigerate 2 hours, and cut into slices.

VARIATION

This recipe is easy to cut in half for a smaller group.

Betty Crocker Most Requested Recipies™ 31

cold appetizers I

Ham and Swiss Appetizer Cheesecake

Prep Time: 30 Minutes Start to Finish: 4 Hours 30 Minutes Servings: 24

1 cup crushed round wheat crackers (about

28 crackers)

3 tablespoons butter or margarine, melted

2 packages (8 oz each) cream cheese, softened % cup whipping (heavy) cream

2 eggs

2 cups finely shredded Swiss cheese (8 oz) 1 cup chopped fully cooked ham

% cup chopped drained roasted red bell peppers (from 7.25-oz jar)

4 medium green onions, sliced (% cup)

2 tablespoons chopped fresh or % teaspoon dried thyme leaves

1 package (13 oz) assorted crackers

1. Heat oven to 350°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of ungreased 9-inch springform pan. Bake 8 to 10 minutes or until golden brown.

2. Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.

3. Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.

4. Remove side of pan. To serve, cut cheesecake into thin wedges. Serve with crackers.

Nutrition Information Per Serving:

1 Ser ving: Calories 230 (Calories from Fat 155); Total Fat 179 (Saturated Fat 99); Cholesterol 55m9; Sodium 30m9; Total Carbohydrate 129 (Dietary Fiber 19); Protein 79

Tips

SUCCESS HINT

This cheesecake is perfect to tote to a gathering. Just leave it in the springform pan until you're ready to serve. Pack your garnishes separately, and decorate at the party.

SPECIAL TOUCH

Arrange the cheesecake on a pretty platter. Top with roasted red pepper cutouts of poinsettia leaves and thyme sprigs.

Quick

I cold appetizers

Beef and Spinach Roll-Ups

% cup mayonnaise or salad dressing % teaspoon garlic powder

2 spinach-flavored tortillas (8 to 10 inches in diameter)

1 cup fresh spinach

% Ib thinly sliced cooked roast beef

% cup shredded Cheddar cheese (3 oz) 1 medium tomato, chopped

1. Mix mayonnaise and garlic powder in small bowl. Spread mixture evenly over tortillas.

2. Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly. Trim ends from rolls. Cut each roll into 12 slices; secure with toothpicks. Serve immediately or refrigerate until serving.

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 24

Nutrition Information Per Serving:

1 ser ving: Calories 65 (Calories from Fat 45); Total Fat 59 (Saturated Fat 29); Cholesterol tnmq: Sodium 65m9; Total Carbohydrate 29 (Dietary Fiber 09); Protein 39

Betty Crocker Most Requested Recipies™ 33

cold appetizers I

Cheese and Fruit Kabobs with Cranberry Dip

Prep Time: 40 Minutes Start to Finish: 40 Minutes Servings: 12

Kabobs

12 (%-inch) cubes Gouda cheese (about 6 oz) 12 (%-inch) cubes fontina cheese (about 6 oz) 12 (%-inch) cubes Cheddar cheese (about 6 oz) 12 small strawberries or 6 large strawberries,

cut in half

2 kiwifruit, peeled and cut into 12 pieces 12 fresh or canned pineapple cubes

Dip

% cup strawberry cream cheese spread (from 8-oz container)

% cup frozen (thawed) cranberry-orange relish (from 10-oz container)

% cup frozen (thawed) whipped topping

1. Thread cheese and fruit alternately on each of twelve 6-inch wooden skewers.

2. In small bowl, beat cream cheese and cranberry relish with electric mixer on medium speed until

34 Betty Crocker Appetizers & Desserts

smooth. Fold in whipped topping. Spoon into serving bowl. Serve kabobs with dip.

Nutrition Information Per Serving:

1 Ser ving: Calories 225 (Calories from Fat 145); Total Fat 169 (Saturated Fat 109); Cholesterol 55m9; Sodium 340m9; Total Carbohydrate 89 (Dietary Fiber 19); Protein 129

Tips

DO-AHEAD

Prepare the dip a day ahead; cover and refrigerate. Cut the cheese and fruit

the day ahead. Store them all separately in plastic bags in the refrigerator. Assemble the kabobs up to 2 hours before serving; cover and refrigerate.

SPECIAL TOUCH

Decorate this fruity dip with a sprig of fresh mint and sparkly fresh cranberries. To make sugared cranberries, brush them with a little corn syrup then roll them in sugar and let dry.

Poached Salmon Appetizer ...

Prep Time: 25 Minutes Startto Finish: 2 Hours 35 Minutes Servings: 8

Salmon

4 cups water

3 or 4 slices lemon, cut in half 3 or 4 slices onion, cut in half % cup small sprigs parsley

% teaspoon salt

% teaspoon coarsely ground pepper 1 Ib salmon fillet

Sauce and Topping

2 tablespoons lemon juice 1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon olive or vegetable oil % cup chopped fresh parsley

2 tablespoons finely chopped red onion 2 teaspoons capers

1 teaspoon grated lemon peel % teaspoon salt

Cocktail bread slices or crackers, if desired

1. In 10 or 12-inch skillet, heat water, lemon slices,

onion slices, parsley sprigs, % teaspoon salt and the pepper to boiling. Boil3 minutes. Reduce heat to medium-low. Add salmon, skin side down. Cover and cook

5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.

2. In small bowl, mix lemon juice, honey, mustard

and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.

3. To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with % teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.

Nutrition Information Per Serving:

1 ser ving: Calories 100 (Calories from Fat 45); Total Fat 5g (Saturated Fat 19); Cholesterol 25mg; Sodium 2g0mg; Total Carbohydrate 4g (Dietary Fiber Og); Protein 10g

I cold appetizers

Marinated Havarti Cheese Kabobs T

Prep Time: 15 Minutes Start to Finish: 45 Minutes Servings: 16

4 slices (% inch thick) English cucumber, cut crosswise in half

8 oz Havarti cheese, cut into %- to %-inch cubes (32 cubes)

% cup balsamic vinaigrette

8 pitted Kalamata or ripe olives

16 red and/or yellow cherry tomatoes or yellow pear tomatoes

1.ln medium bowl, mix cucumber, cheese and vinaigrette. Let stand at room temperature 30 minutes to marinate.

2. Thread 1 cucumber piece or olive, 2 cheese cubes and 1 tomato on each of 16 small cocktail skewers. Serve immediately, or refrigerate until ready to serve.

Nutrition Information Per Serving:

1 ser ving: Calories gO (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 2g (Dietary Fiber Og); Protein 3g

Tip

DO-AHEAD

The kabobs can be made up to 4 hours in advance. Place carefully in a plastic container and cover tightly for toting. Arrange for serving at your destination.

Betty Crocker Most Requested Recipies™ 35

Quick

Bacon, Lettuce and Tomato Dip

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 16 (2 slices baguette and 2 tablespoons dip each)

1 cup sour cream with chives and onions % cup mayonnaise or salad dressing

% cup crumbled cooked bacon (about 8 slices) 1 % cups shredded romaine lettuce

% cup chopped roma (plum) tomatoes 1 tablespoon chopped fresh chives

32 slices (%-inch-thick) baguette-style French bread (from 10-oz loaf)

1. In small bowl, mix sour cream and mayonnaise until blended. Stir in bacon.

2. Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.

Nutrition Information Per Serving:

1 Ser ving: Calories 120 (Calories from Fat 65); Total Fat 79 (Saturated Fat 39); Cholesterol 15m9; Sodium 180m9; Total Carbohydrate 119 (Dietary Fiber 19); Protein 39

36 Betty Crocker Appetizers & Desserts

Tips

SUBSTITUTION

You can use iceberg lettuce instead of the romaine if you like.

TIME-SAVER

Precooked bacon can be purchased in strips or chopped. You'll find packages of it with the sandwich meats or at the deli.

DO-AHEAD

This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are at your destination and ready to serve it, assemble as directed.

Chicken Taco Crescent Pizza

Prep Time: 30 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 20

2 cans (8 oz each) refrigerated crescent dinner rolls % package (8-oz size) cream cheese, softened

% cup sour cream

2 teaspoons Old EI Paso" taco seasoning mix

(from 1.25-oz envelope)

% cup refrigerated guacamole (from 12-oz container) % cup Old EI Paso" thick-and-chunky salsa

2 cups frozen diced grilled chicken breast

(from 9-oz package), thawed

% cup chopped roma (plum) tomatoes 1 cup shredded romaine lettuce

% cup finely shredded Cheddar cheese (2 oz)

1. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. Remove dough from 1 can, keeping dough in 1 piece (do not unroll). Gently shape dough

in one direction (so dough won't unroll) into 12-inch log with palms of hands. Cut log into 20 slices with serrated knife. Repeat with second can of dough.

2. Arrange 2 slices side by side on center of pan, pressing together to flatten inside edges and form a circle. Place 7 slices in ring around center slices; press together gently. Arrange 12 slices in another ring; press together gently. Arrange 19 slices in third ring, overlapping edges slightly; press together gently.

3. Bake 13 to 18 minutes or until edge is golden brown. Gently loosen crust from pan. Coolon pan 5 minutes. Gently remove from pan to cooling rack. Cool 15 minutes.

4. In medium bowl, beat cream cheese, sour cream

and seasoning mix with electric mixer on low speed

until smooth. Place crust on serving platter; spread

with cream cheese mixture. Arrange guacamole, salsa, chicken, tomatoes, lettuce and cheese on cream cheese mixture to look like ornament.

Nutrition Information Per Serving:

1 Ser ving: Calories 155 (Calories from Fat 80); Total Fat 99 (Saturated Fat 49); Cholesterol 25m9; Sodium 410m9; Total Carbohydrate 139 (Dietary Fiber 19); Protein 79

Quick

Low Fat

I cold appetizers

Hummus and Olive Tapenade Spread

Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 22 (2 tablespoons each)

2 containers (7 oz each) regular or roasted red pepper hummus

1 can (4% oz) chopped ripe olives, drained

2 tablespoons Greek vinaigrette or zesty Italian dressing

Va teaspoon garlic powder Chopped fresh parsley, if desired

Pita bread wedges or assorted crackers, if desired

1. Spread hummus on 8- to 1 O-inch serving plate.

2. In small bowl, mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

Nutrition Information Per Serving:

1 Ser ving: Calories 25 (Calories from Fat 10); Total Fat 19 (Saturated Fat 09); Cholesterol Om9; Sodium 75m9; Total Carbohydrate 49 (Dietary Fiber 19); Protein 19

Betty Crocker Most Requested Recipies™ 37

cold appetizers I

Havarti and Sun-Dried Tomato Cheesecake

Prep Time: 20 Minutes Start to Finish: 3 Hours 15 Minutes Servings: 36

1 % cups crushed buttery crackers (about

28 crackers)

3 tablespoons butter or margarine, melted

3 packages (8 oz each) cream cheese, softened % cup whipping (heavy) cream

3 eggs

1 tablespoon liquid from sun-dried tomatoes 1 % cups shredded Havarti cheese (6 oz)

% cup sliced drained sun-dried tomatoes packed in oil and herbs

8 medium green onions, sliced (% cup)

1. Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 1O-inch springform pan. Bake about 10 minutes or until golden brown.

2. Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium

speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.

3. Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least

2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Nutrition Information Per Serving:

1 Ser ving: Calories 125 (Calories from Fat 100); Total Fat 119 (Saturated Fat 69); Cholesterol 45m9; Sodium 130m9; Total Carbohydrate 39 (Dietary Fiber 09); Protein 39

Tip

SPECIAL TOUCH

Garnish this cheesecake with an elegant wreath using sprigs of fresh watercress and bits of sun-dried tomato.

Cheese Tray with Olive Rosemary Skewers

Prep Time: 45 Minutes Start to Finish: 45 Minutes Servings: 24

1 round (70z) Gouda or Edam cheese

48 to 96 assorted large pitted or stuffed olives (such as Kalamata and large pimiento-stuffed green olives), drained

24 sprigs rosemary, each 4 inches long

1 % Ib assorted cheeses (such as COlby-Monterey Jack, dill Havarti, sharp Cheddar and Monterey Jack with jalapeno peppers)

Assorted crackers, if desired

1. Remove paper and wax from cheese round. Place cheese round on center of 12- to 14-inch platter. Thread 2 to 4 olives on each rosemary sprig. Insert sprigs into cheese round.

2. Cut assorted cheeses into slices and shapes, such as triangles, squares, cubes and sticks; arrange around cheese round. Serve with crackers.

Nutrition Information Per Serving:

1 Ser ving: Calories 135 (Calories from Fat 100); Total Fat 11 9 (Saturated Fat 7g); Cholesterol 30mg; Sodium 360mg; Total Carbohydrate 1 9 (Dietary Fiber Og); Protein 8g

Low Fat

I cold appetizers

Nacho Cheese Pinwheels

Prep Time: 25 Minutes Start to Finish: 1 Hour 25 Minutes Servings: 36

4 spinach-flavor, tomato-flavor or plain flour tortillas

(8 to 10 inches in diameter) % cup bean dip

% cup nacho cheese dip

3 to 4 tablespoons chopped green onions or chopped fresh cilantro

1. Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.

2. Tightly roll up each tortilla. Wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. Trim ends from rolls. Cut rolls into %- to %-inch slices. Secure with toothpicks if desired.

Nutrition Information Per Serving:

1 Ser ving: Calories 25 (Calories from Fat 10); Total Fat 19 (Saturated Fat 19); Cholesterol Omg; Sodium 65mg; Total Carbohydrate 3g (Dietary Fiber Og); Protein 19

Betty Crocker Most Requested Recipies™ 39

Spinach Dip Wreath

Prep Time: 15 Minutes Start to Finish: 1 Hour 15 Minutes Servings: 12

cup mayonnaise or salad dressing cup sour cream

package (10 oz) frozen chopped spinach, thawed and squeezed to drain

package (1.4 oz) vegetable soup and recipe mix can (8 oz) water chestnuts, drained and chopped medium green onion, chopped (1 tablespoon) round uncut loaf bread (about 9 inches in diameter) Cherry tomatoes

Rosemary sprigs

Baby spinach leaves

1. In medium bowl, mix mayonnaise, sour cream, spinach, soup mix, water chestnuts and green onion. Cover and refrigerate 1 hour to blend flavors.

2. Cut and hollow out 3-inch-wide ring on top of bread loaf to within % inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.

40 Betty Crocker Appetizers & Desserts

3. Spoon spinach dip into hollowed-out ring. Decorate with cherry tomatoes, rosemary sprigs and baby spinach leaves.

4. Tear reserved bread into bite-size pieces. Use bread for dipping.

Nutrition Information Per Serving:

1 Ser ving: Calories 290 (Calories from Fat 180); Total Fat 209 (Saturated Fat 59); Cholesterol 25m9; Sodium 560m9; Total Carbohydrate 249 (Dietary Fiber 29); Protein 59

Tip

HEALTH TWIST

For 8 grams of fat and 185 calories per serving, use reduced-fat mayonnaise and plain low-fat yogurt instead of the sour cream.

Quick

Herbed Holiday Spread

Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 20 (4 crackers and 2 tablespoons spread each)

2 containers (6.5 OZ each) garlic-and-herb

spreadable cheese % cup basil pesto

% cup sun-dried tomato pesto or spread 2 tablespoons chopped fresh parsley

% cup marinated piquant€! peppers from deli 80 assorted holiday crackers

1. Spread garlic-and-herb spreadable cheese on 9- to 1 O-inch flat serving plate to within % inch of edge.

2. Carefully spoon and slightly spread basil pesto into 3 separate star points; carefully spoon and slightly spread sun-dried tomato pesto into 2 separate star points, ending at edge of plate and leaving about a 3-inch circle uncovered in center.

3. Sprinkle pesto star with parsley. Place peppers in center. Serve with crackers.

Nutrition Information Per Serving:

1 Ser ving: Calories 180 (Calories from Fat 135); Total Fat 15g (Saturated Fat 6g); Cholesterol20mg; Sodium 270mg; Total Carbohydrate gg (Dietary Fiber 1 g); Protein 3g

Quick

Low Fat

I cold appetizers

Sugar 'n Spice Dip

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 10 (2 tablespoons each)

1 tablespoon packed brown sugar or honey % teaspoon ground cinnamon

Dash of ground nutmeg

2 containers (6 oz each) Yoplait" Custard Style@ vanilla yogurt

Cubed honeydew melon, if desired Red raspberries, if desired

1. In small bowl, mix brown sugar, cinnamon and nutmeg in small bowl. Stir in yogurt.

2. Spoon yogurt mixture into small serving bowl. If desired, sprinkle with additional ground cinnamon. Serve with melon and raspberries.

Nutrition Information Per Serving:

1 Ser ving: Calories 35 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 20mg; Total Carbohydrate 8g (Dietary Fiber Og); Protein 1 9

Success Hint

TIME-SAVER

Purchase cubed honeydew melon from the salad bar or the produce area, and this appetizer is ready in no time!

VARIATION

Use any combination of fruits you like. Strawberries, kiwifruit, pears and grapes would be good choices.

Betty Crocker Most Requested Recipies ™ 41

Quick Cranberry Punch, p.53

'42 Betty Crocker Appetizers & Desserts

I festive beverages

Cappuccino Nog

Prep time: 40 Minutes Start to Finish: 40 Minutes Servings: 8 (% cup each)

3 eggs, slightly beaten % cup granulated sugar Dash of salt

2% cups milk

1 teaspoon vanilla

1 cup hot espresso coffee

% cup coffee liqueur or brandy*

1 cup whipping (heavy) cream tablespoon packed brown sugar

Shaved chocolate or ground cinnamon, if desired

1. Mix eggs, granulated sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Mix coffee and liqueur in 2-cup measure. Gradually stir coffee mixture into custard mixture; keep warm.

2. Just before serving, beat whipping cream and brown sugar in chilled small bowl with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream into custard mixture.

3. Pour eggnog into mugs. Top with dollops of remaining whipped cream. Sprinkle with shaved chocolate. Serve immediately. Immediately refrigerate any remaining eggnog.

Note: *To substitute for the liqueur or brandy, use % cup additional hot espresso coffee instead.

Nutrition Information Per Serving:

1 SERVING: Calories 220 (Calories from Fat 115); Total Fat 13g (Saturated Fat 7g); Cholesterol 120mg; Sodium 70mg; Total Carbohydrate 20g (Dietary Fiber Og); Protein 6g

Quick

46 Betty Crocker Appetizers & Desserts

Alpine Mint Hot Chocolate

Prep Time: 10 Minutes Start to Finish: 20 Minutes Servings: 10

1 cup whipping (heavy) cream 2 tablespoons powdered sugar 1 tablespoon baking cocoa

% teaspoon peppermint extract 6 cups milk

3 cups white baking chips

% teaspoon peppermint extract

Candy canes or crushed hard peppermint candies, if desired

1. In chilled small bowl, beat whipping cream, powdered sugar, cocoa and % teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.

2. Heat milk just to simmering over medium-low heat (do not boil). Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in % teaspoon peppermint extract.

3. Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies.

Nutrition Information Per Serving:

1 Ser ving: Calories 485 (Calories from Fat 270); Total Fat 30g (Saturated Fat 18g); Cholesterol50mg; Sodium 135mg; Total Carbohydrate 45g (Dietary Fiber Og); Protein 9g

Tip

SUBSTITUTION

For a yummy adult drink, substitute % cup peppermint schnapps for the % teaspoon peppermint extract in the hot chocolate.

Quick

Low Fat

I festive beverages

Sparkling Citrus Punch

Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 15 (% cup each)

4 cups cold water

1 can (12 oz) frozen tangerine or orange juice concentrate, thawed

can (12 oz) frozen grapefruit juice concentrate, thawed

bottle (1 liter) sparkling water, chilled

Tip

Nutrition Information Per Serving:

1 Ser ving: Calories 85 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium Omg; Total Carbohydrate 20g (Dietary Fiber Og); Protein 19

SPECIAL TOUCH

Make an easy ice ring using a ring mold or bundt cake pan that fits inside your punch bowl. Arrange sliced fruit or berries and mint leaves for color in the ring mold. Add water to fill three-fourths full. Freeze until solid.

1. Mix water and juice concentrates in punch bowl.

2. Just before serving, stir in sparkling water.

Betty Crocker Most Requested Recipies™ 47

Quick

Low Fat

48 Betty Crocker Appetizers & Desserts

Noel Spritzers

Prep time: 10 Minutes Start to Finish: 10 Minutes Servings: 6 (% cup each)

2 cups chilled dry white wine, nonalcoholic white wine or apple juice

cup chilled cranberry-apple juice drink cup chilled sparkling water

Apple slices, if desired

Fresh mint, if desired

1. Mix wine, juice drink and sparkling water in large pitcher.

2. Serve over ice. Garnish with apple slices and mint.

Nutrition Information Per Serving:

1 SERVING: Calories 80 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 5mg; Total Carbohydrate 8g (Dietary Fiber tg); Protein Og

Tips

VARIATION

This recipe can easily be doubled or tripled. Try your favorite juice flavors, or investigate a more unusual blend, such as guava-pineapple, to make this refreshing beverage.

SPECIAL TOUCH

Pour this sparkling beverage into crystal glasses or goblets for an elegant presentation that's sure to please your guests.

Quick

Low Fat

Warm Cinnamon Orange Cider

Prep time: 10 minutes Start to Finish: 10 minutes Servings: 8 (% cup each)

4 cups cranberry-apple juice drink or apple cider 2 cups orange juice

2 tablespoons red cinnamon candies 1 % teaspoons whole allspice

1 tablespoon plus 1 % teaspoons honey

1. Mix all ingredients except honey in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

2. Remove allspice. Stir in honey. Serve warm.

Nutrition Information Per Serving:

1 SERVING: Calories 110 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 5mg; Total Carbohydrate 27g (Dietary Fiber Og); Protein Og

Tip

SUCCESS HINT

To serve hot cider at a holiday buffet, pour the heated cider into a slow cooker. Set the cooker on Low heat and let guests help themselves.

Betty Crocker Most Requested Recipies™ 49

Quick

Double-Chocolate Cappuccino Cocoa

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 8 (1 cup each)

cup whipping (heavy) cream tablespoon packed brown sugar teaspoon instant espresso coffee (dry)

1 half-gallon (8 cups) milk % cup baking cocoa

% cup packed brown sugar

2 tablespoons instant espresso coffee (dry) 4 oz sweet baking chocolate, cut up

8 cinnamon sticks

1. In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.

2. Mix milk, cocoa, Y3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).

3. Stir in chocolate until melted. Pour mixture into cups

or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.

Nutrition Information Per Serving:

1 Ser ving: Calories 345 (Calories from Fat 170); Total Fat 199 (Saturated Fat 129); chciesteror snmq: Sodium 140m9; Total Carbohydrate 369 (Dietary Fiber 39); Protein 119

Tips

DO-AHEAD

Pour hot mixture into slow cooker set on Low, and add 2 cinnamon sticks. Cover and keep warm up to 8 hours.

SPECIAL TOUCH

Garnish the cocoa with shaved chocolate, and chocolate-covered spoons. Look for the spoons at gourmet shops, or make your own by dipping plastic spoons into melted candy coating and placing on waxed paper until firm.

Quick

Low Fat

Sparkling Cranberry Mango Punch ...

Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 32 (% cup each)

1 bottle (48 oz) cranberry-mango drink, chilled 2 bottles (25 oz each) white grape juice, chilled 2 bottles (16 oz each) sparkling water, chilled

2 medium apricots, sliced

1. Mix cranberry-mango drink and grape juice in punch bowl.

2. Just before serving, stir in sparkling water and apricots.

Nutrition Information Per Serving:

1 Ser ving: Calories 55 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 5mg; Total Carbohydrate 14g (Dietary Fiber Og); Protein Og

Tip

SUBSTITUTION

For an alcoholic beverage, use two chilled bottles (750 ml each) of dry white wine or a slightly sweet wine, such as a Zinfandel, instead of the white grape juice.

Quick

Low Fat

I festive beverages

Raspberry-Apricot Sangria T

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 9 (1 cup each)

1 package (10 oz) frozen sweetened raspberries, thawed

2 cups apricot nectar

1 bottle (750 ml) white wine or non-alcoholic white wine, chilled

% cup apricot brandy, if desired

2 cans (12 oz each) lemon-lime carbonated beverage, chilled

% pint (1 cup) fresh raspberries

Lemon and/or orange slices, if desired

1. Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.

2. Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, stir in carbonated beverage, fresh raspberries and lemon slices. Serve over ice.

Nutrition Information Per Serving:

1 Ser ving: Calories 165 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 20mg; Total Carbohydrate 29g (Dietary Fiber 3g); Protein 1 9

Betty Crocker Most Requested Recipies™ 51

Quick

Low Fat

Chai Tea

Nutrition Information Per Serving:

1 Ser ving: Calories 95 (Calories from Fat 20); Total Fat 29 (Saturated Fat 19); Cholesterol tnmq: Sodium 65m9; Total Carbohydrate 159 (Dietary Fiber 09); Protein 49

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 4 (1 cup each)

2 cups water

4 tea bags black tea 2 cups milk

2 tablespoons honey

% teaspoon ground ginger

% teaspoon ground cinnamon % teaspoon ground nutmeg

Tips

1. Heat water to boiling; add tea bags; reduce heat. Simmer 2 minutes. Remove tea bags. Stir in remaining ingredients. Heat to boiling.

2. Stir with wire whisk to foam milk. Pour mixture into cups.

VARIATION

For refreshing Chai Tea Smoothies, refrigerate the tea mixture until cold. Pour Chai Tea into a blender container, and add 1 cup crushed ice. Cover and blend on high speed until smooth.

DO-AHEAD

Prepare the tea up to 24 hours ahead; cover and refrigerate. Reheat just before serving.

Quick

Low Fat

Quick Cranberry Punch

Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 12 (% cup each)

can (6 oz) frozen pink lemonade concentrate, thawed

bottle (32 oz) cranberry juice cocktail, chilled 2 cans (12 oz each) ginger ale, chilled

1. Prepare lemonade in large pitcher as directed on can.

2. Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.

Nutrition Information Per Serving:

1 Ser ving: Calories 110 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 10mg; Total Carbohydrate 27g (Dietary Fiber Og); Protein Og

Tip

SPECIAL TOUCH

For festive ice cubes, freeze cranberries and lemon, lime or orange peel, cut into star shapes, in cranberry juice cocktail or water in ice-cube trays. Add them to the punch before serving.

Quick

Low Fat

I festive beverages

Cran berry- Raspberry Ginger Tea

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 6 (1 cup each)

3 cups brewed tea

3 cups cranberry-raspberry juice drink 3 slices gingerroot, % inch thick

1. Mix all ingredients in 2-quart saucepan. Heat to boiling; reduce heat.

2. Simmer uncovered 10 minutes, stirring occasionally. Remove gingerroot. Serve tea warm.

Nutrition Information Per Serving:

1 Ser ving: Calories 70 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 5mg; Total Carbohydrate 18g (Dietary Fiber Og); Protein Og

Betty Crocker Most Requested Recipies™ 53

ho'd

Invite friends to drop in for some holiday cheer, with our reliable, easy-on-the-host array of appetizers and a seasonal punch.

Milano Ciabatta Sandwich, p. 65

54 Betty Crocker Appetizers & Desserts

this chapter»

Puff Pastry Wreath with Brie

Prep Time: 40 Minutes Start to Finish: 1 Hour 20 Minutes Servings: 12 to 15

sheet frozen puff pastry, thawed (from 17.3-oz package) 1 round (14 to 15 oz) Brie cheese

1 egg

1 tablespoon milk

teaspoon chopped fresh rosemary leaves Red currants or cranberries

Fresh bay leaves, if desired

1. Heat oven to 400°F. Place pastry on lightly floured surface. Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts. Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese. Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes.

2. Beat egg and milk with fork or wire whisk until well blended. Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary. Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter.

3. Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon. Place cheese on ungreased cookie sheet.

4. Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Place cheese in center of pastry wreath. Garnish with currants and bay leaves.

Nutrition Information Per Serving:

1 Ser ving: Calories 200 (Calories from Fat 135); Total Fat 159 (Saturated Fat 89); Cholesterol 55m9; Sodium 330m9; Total Carbohydrate 89 (Dietary Fiber 09); Protein 89

I holiday open house

Betty Crocker Most Requested Recipiesl" 57

Quick

Low Fat

Holiday Daiquiri Punch

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 17 (Y2 cup each)

Tips

2 cans (12 oz each) frozen limeade concentrate,

thawed

2 cups chilled lime-flavored sports drink 1 cup light rum*

2 cans (12 oz each) lemon-lime carbonated beverage, chilled

Mix the limeade concentrate, sports drink and rum, and refrigerate up to

24 hours. Your punch will be well chilled, and you won't need to rush at the last minute to prepare it.

1. Mix limeade concentrate, sports drink and rum in large pitcher. Refrigerate until serving time.

2. Just before serving, pour punch into punch bowl. Stir in carbonated beverage.

Note: *To substitute for the rum, use 1 cup additional lime-flavored sports drink instead.

Nutrition Information Per Serving:

1 Ser ving: Calories 135 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 5mg; Total Carbohydrate 34g (Dietary Fiber Og); Protein Og

Add extra color and flavor to your punch with flavored ice cubes or small ice molds. Arrange small lime slices and maraschino cherry halves in ice-cube trays or small molds. Pour lime-flavored sports drink over fruit. Freeze at least

2 hours.

58 Betty Crocker Appetizers & Desserts

Low Fat

I holiday open house

Marinated Olives

Nutrition Information Per Serving:

1 Ser ving: Calories 10 (Calories from Fat 10); Total Fat 19 (Saturated Fat Og); Cholesterol Omg; Sodium 45mg; Total Carbohydrate Og (Dietary Fiber Og); Protein Og

Prep Time: 10 Minutes Start to Finish: 48 Hours 10 Minutes Servings: 12 (about 6 olives each)

1 Ib Kalamata or other Greek olives % cup olive or vegetable oil

2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice

% teaspoon crushed red pepper 2 cloves garlic, finely chopped

Tip

1. Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix remaining ingredients; pour over olives.

2. Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.

Marinated olives from your own kitchen? You bet! These well-seasoned olives are such an impressive (and tasty!) gift. If you like, use both green and Kalamata olives.

Betty Crocker Most Requested Recipiesl" 59

Low Fat

Bloody Mary Shrimp Cocktail

Prep Time: 30 Minutes Start to Finish: 2 Hours 40 Minutes Servings: 60

1 % Ib cooked peeled deveined medium shrimp

(about 60), thawed if frozen % cup tomato juice

% cup vodka, if desired

% teaspoon red pepper sauce % teaspoon sugar

% teaspoon celery salt

2 tablespoons chopped fresh parsley 1 cup cocktail sauce

% cup finely chopped green olives

1. Arrange shrimp in single layer in 11x7-inch (2-quart) glass baking dish.

2. Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat.

Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.

3. Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce.

Nutrition Information Per Serving:

1 ser ving: Calories 10 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol20mg; Sodium 105mg; Total Carbohydrate 19 (Dietary Fiber Og); Protein 2g

Tips

Don't marinate the shrimp more than 3 hours; a longer time in the tomato juice will toughen the shrimp.

Place shrimp in an oversized martini glass (about 12 to 14 inches in diameter). Pour cocktail sauce mixture over shrimp, and garnish like a Bloody Mary with a skewer of colossal olives, small lime wedges and a celery stick.

Honey-Cardamom Mixed Nuts

Nutrition Information Per Serving:

1 Ser ving: Calories 175 (Calories from Fat 125); Total Fat 149 (Saturated Fat 39); Cholesterol 5m9; Sodium 220m9; Total Carbohydrate 89 (Dietary Fiber 19); Protein 49

Prep Time: 10 Minutes Start to Finish: 55 Minutes Servings: 24 (2 tablespoons each)

Tips

% cup honey

2 tablespoons butter or margarine, melted % teaspoon ground cardamom

% teaspoon salt

% teaspoon ground cinnamon % teaspoon ground cloves

% teaspoon ground ginger

2 containers (10 oz each) deluxe salted mixed nuts without peanuts

You can use a combination of whatever salted nuts you have. Almonds and cashews are especially elegant and are very nice together.

1. Heat oven to 275°F. Spray 15x1 Ox1-inch pan with cooking spray. Mix all ingredients except nuts in large bowl. Add nuts; stir to coat.

2. Spread nuts in pan. Bake 45 minutes, stirring every 15 minutes. Cool in pan, stirring occasionally.

These spiced nuts are great to serve at a party at home or away, or to give as a special gift. Package them in a pretty jar or in their own serving dish, then add a bow and a copy of the recipe to present to the recipient.

Betty Crocker Most Requested Recipiesl" 61

Quick

Tex-Mex Layered Dip

Tips

Prep Time: 15 Minutes Start to Finish: 15 Minutes Servings: 16

Go ahead and make this layered dip, cover with plastic wrap and tote to the party. When you arrive, just uncover and serve.

1 can (15 oz) black beans, rinsed and drained

2 tablespoons Old EI Paso" Thick 'n Chunky salsa

1 % cups sour cream 1 cup guacamole

1 cup shredded Cheddar cheese (4 oz)

1 small tomato, seeded and chopped (% cup)

2 medium green onions, chopped (2 tablespoons) Tortilla chips, if desired

Line the serving plate with shredded lettuce and top with the layered dip. Sprinkle the top with sliced ripe olives or chopped fresh cilantro, then add some cilantro sprigs.

1. Mix black beans and salsa in small bowl. Spoon into 1O-inch circle on 12- or 13-inch serving plate.

2. Spoon sour cream over beans, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of

sour cream showing.

3. Sprinkle cheese, tomato and onions over guacamole. Serve immediately, or cover with plas-

tic wrap and refrigerate up to

6 hours. Serve with tortilla chips.

Nutrition Information Per Serving: 1 Ser ving: Calories 130 (Calories from Fat 70); Total Fat 89 (Saturated Fat 49); Cholesterol 20m9; Sodium 240m9; Total Carbohydrate 109 (Dietary Fiber 39); Protein 59

62 Betty Crocker Appetizers & Desserts

Low Fat

Fruit Kabobs with Tropical Fruit Coulis T

Prep Time: 40 Minutes Start to Finish: 40 Minutes Servings: 24

6 cups bite-size pieces assorted fresh fruit

(pineapple, watermelon and cantaloupe) 1 cup green grapes

1 cup blueberries

3 small starfruit, cut into 24 slices

2 large mangoes, peeled, seeds removed and cut into pieces

% cup pineapple preserves

1. Thread 4 to 6 pieces of fruits (except mangoes) on each of twenty-four 6-inch skewers. Place skewers on large serving platter; set aside.

2. Place mango pieces and pineapple preserves in food processor. Cover and process until smooth; pour into small serving bowl. Serve kabobs with fruit coulis.

Nutrition Information Per Serving:

1 ser ving: Calories 45 (Calories from Fat 0); Total Fat Og (Saturated Fat Og); Cholesterol Omg; Sodium 5mg; Total Carbohydrate 11g (Dietary Fiber 19); Protein Og

Quick

I holiday open house

Tomato Basil Crostini ...

Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 32

32 slices French bread, % inch thick % cup olive or vegetable oil

3 roma (plum) tomatoes, diced (2 cups) 3 cloves garlic, finely chopped

% cup shredded Parmesan cheese

2 tablespoons chopped fresh basil leaves % teaspoon salt

1. Heat oven to 425°F. Place bread on ungreased cookie sheet. Brush 2 tablespoons of the oil on bread. Bake

4 to 5 minutes or until light golden brown.

2. Mix tomatoes, remaining 2 tablespoons oil, the garlic, cheese, basil and salt. Place about 1 tablespoon tomato mixture on each warm bread slice.

Nutrition Information Per Serving:

1 ser ving: Calories 75 (Calories from Fat 35); Total Fat 4g (Saturated Fat 19); Cholesterol Omg; Sodium 190mg; Total Carbohydrate 9g (Dietary Fiber 19); Protein 2g

Betty Crocker Most Requested Recipiesl" 63

holiday open house I

64 Betty Crocker Appetizers & Desserts

Cinnamon Truffles

Prep Time: 40 Minutes Start to Finish: 3 Hours 10M inutes Servings: About 2 dozen

1 bag (12 oz) semisweet chocolate chips (2 cups) 1 tablespoon butter or margarine

% cup whipping (heavy) cream

1 teaspoon vanilla

% teaspoon ground cinnamon Powdered sugar, if desired Baking cocoa, if desired

1. Line cookie sheet with foil or parchment paper. Melt chocolate chips and butter in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat.

2. Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.

3. Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour until firm.

4. Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

Nutrition Information Per Serving:

1 ser ving: Calories 90 (Calories from Fat 55); Total Fat 69 (Saturated Fat 39); Cholesterol 5m9; Sodium 5m9; Total Carbohydrate 99 (Dietary Fiber 19); Protein 19

Tips

Serve the truffles in paper candy cups placed in an ornament box.

Punch small hole in the bottom of several silver paper candy cups. Insert 8- to 12-inch lollipop stick through bottom of each cup and then into a truffle. Wrap thin ribbon around the stick. Place truffle "pops" in a simple silver cup or pitcher.

Quick

Quick

I holiday open house

Milano Ciabatta Sandwich

Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 16

1 loaf (1 Ib) unsliced rustic ciabatta bread % cup Kalamata olive tapenade

2 cups shredded romaine lettuce % large sweet onion, sliced (1 cup) 8 oz sliced salami

8 oz sliced provolone cheese 2 medium tomatoes, sliced

1. Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.

2. Cut sandwich into 16 pieces.

Nutrition Information Per Serving:

1 ser ving: Calories 170 (Calories from Fat 70); Total Fat 89 (Saturated Fat 49); Cholesterol20m9; Sodium 500m9; Total Carbohydrate 179 (Dietary Fiber 19); Protein 89

Chipotle Deviled Eggs

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 1 6

8 hard-cooked eggs

% cup mayonnaise or salad dressing % teaspoon lemon juice

2 medium green onions, chopped (2 tablespoons) 2 to 3 teaspoons finely chopped chipotle chiles in

adobo sauce (from 7-oz can), drained Va teaspoon salt

Paprika

1. Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork.

2. Stir mayonnaise, lemon juice, onions, chiles and salt into yolks. Fill egg whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika.

Nutrition Information Per Serving:

1 ser ving: Calories 60 (Calories from Fat 45); Total Fat 59 (Saturated Fat 19); Cholesterol 110m9; Sodium 75m9; Total Carbohydrate 19 (Dietary Fiber 09); Protein 39

Betty Crocker Most Requested Recipiesl" 65

Easy Orange-Cranberry Dessert

Prep Time: 15 Minutes Start to Finish: 3 Hours 15 Minutes Servings: 12

1 package (4-serving size) vanilla pudding and pie filling

mix (not instant) 2 cups milk

1 cup whipping (heavy) cream 1 tablespoon powdered sugar

1 package (10.75 oz) frozen pound cake, thawed % cup orange-flavored liqueur or orange juice

% cup frozen cranberry-orange sauce (from 12-oz container), thawed

cup fresh raspberries

can (11 oz) mandarin orange segments, drained Additional fresh raspberries, if desired

1. Mix pudding mix and milk in 2-quart saucepan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.

2. Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold % cup of the whipped cream into the pudding.

3. Cut pound cake into %-inch slices; cut each slice crosswise

in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberryorange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberryorange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.

Nutrition Information Per Serving:

1 Ser ving: Calories 280 (Calories from Fat 125); Total Fat 14g (Saturated Fat7g); Cholesterol 55mg; Sodium 100mg; Total Carbohydrate 24g (Dietary Fiber 2g); Protein 4g

I fabulous desserts

Heavenly Chocolate Souffle Cake

Prep Time: 30 Minutes Start to Finish: 2 Hours 20 Minutes Servings: 12

Cake

1 % cups semisweet chocolate chunks % cup butter or margarine

% cup Gold Medal® all-purpose flour 4 eggs, separated

% teaspoon cream of tartar % cup granulated sugar

Whipped Cream

1 cup whipping (heavy) cream 2 tablespoons powdered sugar % teaspoon vanilla

Chocolate Sauce

% cup semisweet chocolate chunks 3 tablespoons granulated sugar

% cup evaporated fat-free milk

% teaspoon butter or margarine

Crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Grease 9-inch springform pan with shortening. Heat 1 cup of the chocolate chunks and % cup butter in 2-quart heavy saucepan over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

2. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until foamy. Beat in % cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about % of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle remaining % cup chocolate chunks evenly over top.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 1 0 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.

4. In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form.

5. In 1-quart saucepan, heat Y3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in % teaspoon butter.

6. Drizzle individual servings of cake with warm chocolate sauce. Serve with whipped cream. Sprinkle with candies.

Nutrition Information Per Serving:

1 Ser ving: Calories 405 (Calories from Fat 215); Total Fat 249 (Saturated Fat 149); Cholesterol 115m9; Sodium 90m9; Total Carbohydrate 419 (Dietary Fiber 29); Protein 59

I fabulous desserts

White Silk Raspberry Tart

Prep Time: 30 Minutes Start to Finish: 4 Hours 40 Minutes Servings: 12

20 creme-filled chocolate sandwich cookies, crushed (2 cups) % cup butter or margarine, melted

1 package (6 oz) white baking bars (white chocolate),

chopped

2 cups whipping (heavy) cream 1 teaspoon vanilla

1 package (8 oz) cream cheese, softened

1 package (10 oz) frozen raspberries in syrup, thawed 2 teaspoons cornstarch

1 cup fresh raspberries

1. Heat oven to 375°F. Mix crushed cookies and butter in medium bowl. Press in bottom and 1 inch up side of ungreased 9- or 1O-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.

2. Meanwhile, heat white baking bars and % cup of the whipping cream in heavy 1-quart saucepan over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.

3. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add white chocolate mixture. Beat on medium speed until creamy; set aside. Beat remaining 1 % cups whipping cream in chilled large bowl on high speed until stiff peaks form. Fold half of the whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.

4. Pour package of raspberries into small strainer set over 1-quart saucepan. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes. Spoon fresh raspberries around edge of dessert. Remove side of pan. Cut tart into wedges. Drizzle raspberry sauce over individual servings.

Nutrition Information Per Serving:

1 Ser ving: Calories 410 (Calories from Fat 280); Total Fat 31 9 (Saturated Fat 18g); Cholesterol80mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 4g

I fabulous desserts

fabulous desserts I

Hot Buttered Rum Cheesecake

Prep Time: 45 Minutes Start to Finish: 15 Hours 20 Minutes Servings: 16 to 20

Crust and Filling

1 cup finely crushed shortbread cookies

(about 10 cookies)

3 tablespoons packed brown sugar

2 tablespoons butter or margarine, melted

5 packages (8 OZ each) cream cheese, softened

1 % cups granulated sugar

% cup whipping (heavy) cream 2 tablespoons rum*

% teaspoon ground cinnamon Va teaspoon ground cloves

Va teaspoon ground nutmeg

3 eggs

Rum Sauce

% cup packed brown sugar % cup butter or margarine

% cup whipping (heavy) cream % cup rum*

1. Heat oven to 350°F. Mix crushed cookies, 3 tablespoons brown sugar and 2 tablespoons butter in small bowl. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.

74 Betty Crocker Appetizers & Desserts

2. While crust is cooling, beat cream cheese, granulated sugar, V3 cup whipping cream, 2 tablespoons rum, the cinnamon, cloves and nutmeg in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour into partially baked crust; smooth top.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven and leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.

4. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.

5. Mix all rum sauce ingredients in 1 %-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm.

6. Run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with rum sauce. Store cheesecake and sauce covered in refrigerator.

Note: *To substitute for the 2 tablespoons rum in the filling, use 2 teaspoons rum extract instead; for the % cup rum in the rum sauce, use 2 teaspoons rum extract plus 3 tablespoons water instead.

Nutrition Information Per Serving:

1 Ser ving: Calories 530 (Calories from Fat 360); Total Fat 40g (Saturated Fat 24g); Cholesterol 155mg; Sodium 330mg; Total Carbohydrate 34g (Dietary Fiber Og); Protein 8g

Tip

SUCCESS HINT

After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.

Grasshopper Dessert Squares

Prep Time: 15 Minutes Start to Finish: 5 Hours 10 Minutes Servings: 16

1 % cups chocolate cookie crumbs (from 15-oz

package) % cup sugar

6 tablespoons butter or margarine, melted

2 packages (8 oz each) cream cheese, cubed and softened

% cup green creme de menthe liqueur* % cup white creme de cacao liqueur*

1 % jars (7 oz each) marshmallow creme 1 % cups whipping (heavy) cream

1. Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. Mix cookie crumbs, sugar and butter in pan. Press evenly in bottom of pan.

2. Beat cream cheese, creme de menthe and creme

de cacao in large bowl with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.

3. Beat whipping cream in chilled large bowl on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.

4. Remove dessert from pan, using foil to lift. Let stand at room temperature 10 minutes before cutting.

Note: *To substitute for the two liqueurs, use % cup creme de menthe syrup instead.

Nutrition Information Per Serving:

1 Ser ving: Calories 355 (Calories from Fat 235); Total Fat 26g (Saturated Fat 16g); Cholesterol 75mg; Sodium 190mg; Total Carbohydrate 26g (Dietary Fiber Og); Protein 4g

Tip

SPECIAL TOUCH

Top each serving of this minty dessert with a dollop of whipped cream and chopped chocolate mint candies.

Betty Crocker Most Requested Recipies™ 75

fabulous desserts I

Pecan-Crusted Pumpkin Pie

Prep Time: 30 Minutes Start to Finish: 3 Hours 20 Minutes Servings: 8

Crust and Filling

1 % cups Gold Medal® all-purpose flour 2 tablespoons granulated sugar

% teaspoon salt

% cup butter or margarine, cut into slices % cup finely chopped pecans

3 to 4 tablespoons cold water

1 can (15 oz) pumpkin (not pumpkin pie mix) 2 eggs

1 cup evaporated milk % cup granulated sugar

1 % teaspoons pumpkin pie spice % teaspoon salt

% cup packed brown sugar

Whipped Cream

1 cup whipping (heavy) cream 3 tablespoons brown sugar

1. Heat oven to 375°F. Mix flour, 2 tablespoons granulated sugar and % teaspoon salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in pecans. Reserve % cup crumbs for topping; set aside. Sprinkle remaining crumbs with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.

2. Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into round 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Roll pastry loosely around rolling pin and transfer to pie plate. Unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.

3. Beat pumpkin, eggs, evaporated milk, % cup granulated sugar, the pumpkin pie spice and % teaspoon salt in medium bowl with electric mixer on medium speed or mix with wire whisk until smooth. Pour into pastry-lined pie plate.

4. Bake 30 minutes. Mix reserved crumbs with brown sugar in small bowl. Sprinkle over partially baked pie. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last

15 minutes of baking. Bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours.

5. In chilled small bowl, beat whipping cream and

3 tablespoons brown sugar with electric mixer on high speed until stiff peaks form. Serve pie topped with whipped cream.

Nutrition Information Per Serving:

1 Ser ving: Calories 555 (Calories from Fat 260); Total Fat 29g (Saturated Fat 15g); Cholesterol 120mg; Sodium 370mg; Total Carbohydrate 66g (Dietary Fiber 3g); Protein 8g

I fabulous desserts

Raspberry Truffle Cu ps

Prep Time: 30 Minutes Start to Finish: 1 Hour 35 Minutes Servings: 24

6 oz vanilla-flavored candy coating (almond bark),

cut up

6 oz semisweet baking chocolate, cut up

2 tablespoons butter or margarine, cut into pieces % cup whipping (heavy) cream

2 tablespoons raspberry liqueur or raspberry pancake syrup

24 raspberries

1. Melt candy coating as directed on package. Spread

1 teaspoon coating evenly in bottoms and up sides of 24 miniature paper candy cups. Let stand until hardened.

2. Melt chocolate in 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about

35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.

3. Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe

mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. Store tightly covered in refrigerator.

Nutrition Information Per Serving:

1 ser ving: Calories 105 (Calories from Fat 65); Total Fat 7g (Saturated Fat 4g); Cholesterol 5mg; Sodium 15mg; Total Carbohydrate 9g (Dietary Fiber Og); Protein 1 9

Tips

VARIATIONS

For Cherry Truffle Cups, substitute cherry liqueur for the raspberry liqueur and 24 candied cherry halves for the raspberries.

For Creme de Menthe Truffle Cups, add % cup finely ground almonds to the chocolate mixture and substitute creme de menthe for the raspberry liqueur.

Betty Crocker Most Requested Recipies™ 77

fabulous desserts I

White Chocolate Cheesecake

Nutrition Information Per Serving:

1 Ser ving: Calories 350 (Calories from Fat 190); Total Fat 219 (Saturated Fat 139); Cholesterol 85m9; Sodium 250m9; Total Carbohydrate 349 (Dietary Fiber 29); Protein 89

Prep Time: 45 Minutes Start to Finish: 10 Hours 45 Minutes Servings: 16

Crust and Filling

1 cup crushed chocolate wafer cookies

2 tablespoons butter or margarine, melted

3 packages (8 oz each) cream cheese, softened % cup sugar

3 eggs

1 teaspoon vanilla

1 bag (12 oz) white baking chips (2 cups), melted % cup half-and-half

Tips

DO-AHEAD

Cover cooled cheesecake with foil and refrigerate no longer than 3 days. Cover and refrigerate the sauce no longer than 2 days.

Sauce

% cup cranberry juice cocktail 2 tablespoons sugar

2 teaspoons cornstarch

1 package (12 oz) frozen raspberries, thawed and juice reserved

SPECIAL TOUCH

Garnish with sugared cranberries and mint leaves cut to resemble holly leaves. To sugar the cranberries, roll frozen cranberries in granulated sugar.

1. Heat oven to 325°F. Mix crushed cookies and

butter. Press evenly in bottom of ungreased 9- or 10-inch springform pan. Refrigerate while making filling.

2. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in % cup sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted chips and half-and-half until blended. Pour over crust; smooth top.

3. Bake 55 to 60 minutes or until center is set. Cool 30 minutes. Cover and refrigerate at least 8 hours.

4. In 1-quart saucepan, mix cranberry juice cocktail, 2 tablespoons sugar and the cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; cool 30 minutes. Stir in raspberries and reserved juice. Cool completely.

5. Run metal spatula along side of cheesecake to loosen; remove side of pan. Serve cheesecake with sauce. Store cheesecake and sauce covered in refrigerator.

78 Betty Crocker Appetizers & Desserts

Butter Pecan Cheesecake with Chocolate Glaze

Prep Time: 30 Minutes Start to Finish: 8 Hours 5 Minutes Servings: 16

Crust

1 cup Gold Medal® all-purpose flour % cup butter or margarine, softened % cup finely chopped pecans

1 tablespoon powdered sugar

Filling and Topping

3 packages (8 oz each) cream cheese, softened 1 cup packed brown sugar

4 eggs

% teaspoon butter flavoring, if desired 1 teaspoon vanilla

% cup semisweet chocolate chips % cup whipping (heavy) cream

1 tablespoon packed brown sugar 1 tablespoon butter or margarine % cup pecan halves

1. Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 % inches up sides

of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.

2. Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.

3. Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).

4. Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.

5. Heat 1 tablespoon brown sugar, 1 tablespoon

butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.

Nutrition Information Per Serving:

1 Ser ving: Calories 400 (Calories from Fat 270); Total Fat 30g (Saturated Fat 16g); Cholesterol 120mg; Sodium 190mg; Total Carbohydrate 26g (Dietary Fiber 19); Protein 7g

Betty Crocker Most Requested Recipies™ 79

fabulous desserts I

Deep Dark Mocha Torte

Prep Time: 50 Minutes Start to Finish: 2 Hours 40 Minutes Servings: 12 to 16

Cake

1 package Betty Crocker" SuperMoist® chocolate fudge cake mix

1 % cups water

% cup vegetable oil 3 eggs

% cup granulated sugar % cup rum*

1 % teaspoons instant espresso coffee (dry)

Filling

2 tubs (8 OZ each) mascarpone cheese 1 cup powdered sugar

1 teaspoon vanilla

Ganache

1 % cups semisweet chocolate chips

6 tablespoons butter (do not use margarine) % cup whipping (heavy) cream

1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with shortening; lightly flour. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

80 Betty Crocker Appetizers & Desserts

2. Bake 8-inch rounds 34 to 39 minutes, 9-inch rounds 29 to 34 minutes, or until toothpick inserted in center comes our clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

3. Meanwhile, stir granulated sugar, rum and espresso coffee in 1-quart saucepan until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

4. In medium bowl, beat all filling ingredients with electric mixer on low speed just until blended.

5. In 1-quart saucepan, mix all ganache ingredients over low heat stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

6. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand

1 minute to soak into cake. Fill each layer with about % cup filling. Frost side and top of cake with ganache. Store loosely covered in refrigerator.

Note: *To substitute for the rum, use 1 tablespoon rum extract plus enough water to measure V3 cup instead.

Nutrition Information Per Serving:

1 Ser ving: Calories 665 (Calories from Fat 380); Total Fat 42g (Saturated Fat 199); Cholesterol 120mg; Sodium 560mg; Total Carbohydrate 64g (Dietary Fiber 30g); Protein 8g

Tips SUCCESS HINT

If the cake has been refrigerated, let it stand at room temperature for 30 minutes so it will be easier to cut.

SPECIAL TOUCH

Dress up the top of this decadently dark chocolate cake with dollops of whipped cream and chocolate-covered espresso beans.

Chocolate Nutcracker Tart

Prep Time: 30 Minutes Start to Finish: 3 Hours 10 Minutes Servings: 12

Crust and Filling

1 cup Gold Medal® all-purpose flour % teaspoon salt

% cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water

% cup packed brown sugar

% cup light corn syrup

2 tablespoons Gold Medal® all-purpose flour 3 eggs

1 % cups salted mixed nuts

1 bag (6 oz) semisweet chocolate chips (1 cup)

Whipped Cream

1 cup whipping (heavy) cream 2 tablespoons powdered sugar % teaspoon vanilla

1. Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time,

tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 1 O-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.

3. Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.

4. Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.

5. Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

Nutrition Information Per Serving:

1 Ser ving: Calories 435 (Calories from Fat 205); Total Fat 239 (Saturated Fat 69); Cholesterol 55m9; Sodium 270m9; Total Carbohydrate 519 (Dietary Fiber 29); Protein 69

Betty Crocker Most Requested Recipies™ 81

fabulous desserts I

Strawberry-Amaretto Cake

Prep Time: 35 Minutes Start to Finish: 2 Hours 25 Minutes Servings: 12 to 16

Cake

1 cup slivered almonds

1 package Betty Crocker" SuperMoist®

white cake mix % cup water

% cup amaretto liqueur* % cup vegetable oil

3 egg whites

Amaretto Cream

1 % cups whipping (heavy) cream

% cup granulated or powdered sugar % cup amaretto liqueur*

1 cup thinly sliced fresh strawberries 6 large fresh strawberries, cut in half

Note: *To substitute for the % cup amaretto liqueur in the cake, use 1 tablespoon almond extract plus enough water to equal % cup instead; for the % cup amaretto liqueur in the amaretto cream, use 1 teaspoon almond extract plus % cup whipping (heavy) cream instead.

Nutrition Information Per Serving:

1 Ser ving: Calories 455 (Calories from Fat 240); Total Fat 279 (Saturated Fat 89); Cholesterol 35m9; Sodium 330m9; Total Carbohydrate 489 (Dietary Fiber 29); Protein 59

Tip

SUCCESS HINT

Some of the juice from the strawberry halves will soak into the frosting, so add the strawberry garnish just before serving.

1. Heat oven to 350°F. Grease bottoms and sides of two 8- or 9-inch round pans with short-

ening; lightly flour. Place almonds

in food processor or blender. Cover

and process until almonds are finely

ground.

2. Beat cake mix, almonds, water,

% cup liqueur, the oil and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 8-inch rounds 30 to 37 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about

1 hour.

4. In chilled large bowl, beat whipping cream, sugar and % cup liqueur with electric mixer on high speed until soft peaks form.

5. Place 1 layer on cake plate. Spread with % cup amaretto cream; arrange sliced strawberries evenly on top. Top with second layer. Frost side and top of cake with remaining amaretto cream. Garnish with strawberry halves just before serving. Store loosely covered in refrigerator.

82 Betty Crocker Appetizers & Desserts

Quick

Dark Chocolate Raspberry Fondue

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 16 (2 tablespoons each)

% cup whipping (heavy) cream

% cup seedless raspberry preserves

1 tablespoon honey

bag (12 oz) semisweet chocolate chunks Assorted dippers (fresh fruit pieces, pretzels, shortbread cookies, pound cake cubes or angel food cake cubes)

1. Mix whipping cream, raspberry preserves and honey in fondue pot or 2-quart saucepan. Heat over warm/ simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).

2. Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.

Nutrition Information Per Serving:

1 ser ving: Calories 155 (Calories from Fat 80); Total Fat 99 (Saturated Fat 69); Cholesterol 1 Om9; Sodium 1 Om9; Total Carbohydrate 199 (Dietary Fiber 19); Protein 19

Low Fat

I fabulous desserts

Key Lime Mini-Tarts

Prep Time: 10 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 60

1 can (14 oz) sweetened condensed milk % cup Key lime juice

1 container (8 oz) frozen whipped topping, thawed 4 packages (2.1 oz each) frozen mini fillo dough shells

Raspberries, if desired

1. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.

2. Spoon heaping teaspoonful lime mixture into each fillo shell. Cover and refrigerate tarts at least 1 hour or until set but no longer than 24 hours. Garnish with raspberries.

Nutrition Information Per Serving:

1 ser ving: Calories 45 (Calories from Fat 10); Total Fat 19 (Saturated Fat 19); Cholesterol smq: Sodium 25m9; Total Carbohydrate 89 (Dietary Fiber 09); Protein 19

Betty Crocker Most Requested Recipies™ 83

fabulous desserts I

Almond Pound Cake with Cherry-Berry Sauce

Prep Time: 30 Minutes Start to Finish: 3 Hours 30 Minutes Servings: 16

Cake

3 cups Gold Medal® all-purpose flour 2 teaspoons baking powder

% teaspoon salt

% teaspoon ground cinnamon

1 % cups granulated sugar

% cup butter or margarine, softened % cup vegetable oil

4 eggs

% cup milk

1 can (12.5 oz) almond pastry filling

Sauce

1 % cups fresh cranberries

1 cup granulated sugar

% cup dried cherries, halved % cup orange juice

2 teaspoons cornstarch

Whipped Cream

1 cup whipping (heavy) cream 2 tablespoons powdered sugar % teaspoon vanilla

1. Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, salt and cinnamon; set aside.

2. Beat 1 Y3 cups granulated sugar, the butter, oil and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.

3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.

4. In 2-quart saucepan, mix all sauce ingredients.

Cook over medium-high heat, stirring occasionally, until cranberries pop, and mixture boils and thickens slightly.

5. In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Serve slices of cake with sauce and whipped cream.

Nutrition Information Per Serving:

1 Ser ving: Calories 430 (Calories from Fat 180); Total Fat 209 (Saturated Fat 89); Cholesterol 110m9; Sodium 250m9; Total Carbohydrate 569 (Dietary Fiber 19); Protein 69

84 Betty Crocker Appetizers & Desserts

Pumpkin-Ginger Mousse Tart ...

Prep Time: 25 Minutes Start to Finish: 2 Hours 55 Minutes Servings: 8

refrigerated pie crust (from 15-oz package), softened as directed on package

teaspoon sugar

can (15 oz) pumpkin (not pumpkin pie mix) jar (7 oz) marshmallow creme

% teaspoon pumpkin pie spice

% cup finely chopped crystallized ginger

1 container (8 oz) frozen whipped topping, thawed 8 purchased gingerbread men cookies

1. Heat oven to 450°F. Roll pie crust into 12-inch circle on lightly floured surface. Sprinkle with sugar; lightly roll sugar into crust. Place in 1 O%-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes.

2. Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth. Fold in ginger and 2 cups of the whipped topping. Spoon into crust. Refrigerate about 2 hours or until firm. Remove side of pan. Garnish tart with remaining whipped topping and cookies.

Nutrition Information Per Serving:

1 Ser ving: Calories 360 (Calories from Fat 135); Total Fat 159 (Saturated Fat 49); Cholesterol Om9; Sodium 250m9; Total Carbohydrate 539 (Dietary Fiber 39); Protein 39

I fabulous desserts

Frosty Orange Cappuccino Dessert T

Prep Time: 30 Minutes Start to Finish: 3 Hours 40 Minutes Servings: 15

2 cups crushed vanilla wafer cookies (about 50) Y3 cup butter or margarine, melted

3 cups whipping (heavy) cream

4 teaspoons instant espresso or regular coffee (dry) 2 tablespoons hot water

2 packages (8 oz each) cream cheese, softened 2 cans (14 oz each) sweetened condensed milk 1 cup frozen (thawed) orange juice concentrate

% cup chocolate-flavored syrup

1. Heat oven to 350°F. Mix crushed cookies and butter. Press mixture firmly in bottom of ungreased 13x9-inch pan. Bake about 10 minutes or until light golden brown. Cool completely while making filling.

2. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff; set aside. Stir coffee into hot water until dissolved; set aside.

3. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in condensed milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.

4. Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.

5. Freeze at least 3 hours until firm. To serve, cut into 5 rows by 3 rows.

Nutrition Information Per Serving:

1 Ser ving: Calories 520 (Calories from Fat 315); Total Fat 359 (Saturated Fat 199); Cholesterol100m9; Sodium 270m9; Total Carbohydrate 449 (Dietary Fiber 19); Protein 89

fabulous desserts I

Luscious Chocolate Truffles

Prep Time: 20 Minutes Start to Finish: 1 Hour 15 Minutes Servings: 15

1 bag (12 oz) semisweet chocolate chips (2 cups) 2 tablespoons butter or margarine

% cup whipping (heavy) cream

2 tablespoons liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.), if desired

tablespoon shortening

Finely chopped nuts, if desired

Finely chopped dried apricots, if desired White baking bar, chopped, if desired

1. Line cookie sheet with foil or parchment paper. Melt 1 cup of the chocolate chips in 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

--~

..

2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3. Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Refrigerate 10 minutes or until coating is set.

4. In small saucepan, heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

Nutrition Information Per Serving:

1 ser ving: Calories 145 (Calories from Fat 90); Total Fat 109 (Saturated Fat 69); Cholesterol tnmq: Sodium 15m9; Total Carbohydrate 149 (Dietary Fiber 19); Protein 19

Low Fat

Rich Chocolate Fudge

Prep Time: 15 Minutes Start to Finish: 1 Hour 45 Minutes Servings: 64

can (14 oz) sweetened condensed milk

bag (12 oz) semisweet chocolate chips (2 cups) oz unsweetened baking chocolate, chopped,

if desired

1 % cups chopped nuts, if desired 1 teaspoon vanilla

1. Grease bottom and sides of 8-inch square pan with butter.

2. Heat milk, chocolate chips and unsweetened chocolate in 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 1-inch squares.

Nutrition Information Per Serving:

1 Ser ving: Calories 55 (Calories from Fat 20); Total Fat 2g (Saturated Fat 19); Cholesterol5mg; Sodium 10mg; Total Carbohydrate 8g (Dietary Fiber Og); Protein 19

Quick

I fabulous desserts

Fruit Bruschetta

Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 28

1 package (10.75 oz) frozen pound cake loaf, cut into fourteen %-inch slices

% cup soft cream cheese with strawberries, raspberries or pineapple

can (11 oz) mandarin orange segments, well drained

Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple) Chocolate-flavor syrup, if desired

Toasted coconut or sliced almonds, if desired

1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.

2. Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.

Nutrition Information Per Serving:

1 Ser ving: Calories 70 (Calories from Fat 23); Total Fat 4g (Saturated Fat 2g); Cholesterol 15mg; Sodium 20mg; Total Carbohydrate 9g (Dietary Fiber 1 g); Protein 1 9

Betty Crocker Most Requested Recipies™ 87

fabulous desserts I

Chocolate Truffle Brownie Cups

Prep Time: 15 Minutes Start to Finish: 1 Hour 35 Minutes Servings: 48

1 package (19.8 oz) Betty Crocker" fudge

brownie mix % cup water

% cup vegetable oil 2 eggs

% cup whipping (heavy) cream

6 oz semisweet baking chocolate, chopped Chocolate sprinkles, if desired

1. Heat oven to 350°F. Place miniature paper baking cup in each of 48 miniature muffin cups. In large bowl, stir brownie mix, water, oil and eggs until well blended. Fill muffin cups about % full (about 1 tablespoon each) with batter.

2. Bake 20 to 22 minutes or until toothpick inserted into edge of muffin comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.

3. Heat whipping cream in 1-quart saucepan over low heat just until hot but not boiling; remove from heat. Stir

in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie. Sprinkle with chocolate sprinkles.

Nutrition Information Per Serving:

1 ser ving: Calories 80 (Calories from Fat 45); Total Fat 59 (Saturated Fat 29); Cholesterol 15m9; Sodium 5m9; Total Carbohydrate 99 (Dietary Fiber 19); Protein 19

Tips SUCCESS HINT

If you have only 1 muffin pan, bake 12 brownie cups at time, letting the remaining batter stand at room temperature.

VARIATION

Add % teaspoon peppermint extract to the brownie batter. Sprinkle crushed peppermint candies over the chocolate glaze.

88 Betty Crocker Appetizers & Desserts

Pecan Pie Squares

Prep Time: 15 Minutes Start to Finish: 2 Hours Servings: 60

3 cups Gold Medal® all-purpose flour % cup butler or margarine, softened % cup sugar

% teaspoon salt

4 eggs, slightly beaten 1 % cups sugar

1 % cups corn syrup

3 tablespoons butler or margarine, melted 1 % teaspoons vanilla

2% cups chopped pecans

1. Heat oven to 350°F. Grease 15x1 Ox1-inch pan. Beat flour, % cup butter, V3 cup sugar and the salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry). Press firmly in pan. Bake about 20 minutes or until light golden brown.

2. In large bowl, mix all remaining ingredients except pecans until well blended. Stir in pecans. Pour filling over partially baked crust; spread evenly.

3. Bake about 25 minutes or until filling is set. Cool completely, about 1 hour. For squares, cut into 10 rows by 6 rows.

Nutrition Information Per Serving:

1 Ser ving: Calories 140 (Calories from Fat 65); Total Fat 79 (Saturated Fat 29); Cholesterol 20m9; Sodium 55m9; Total Carbohydrate 189 (Dietary Fiber 09); Protein 19

Tip

VARIATION

Cut into triangles instead of squares. For an extra-special treat, dip the squares or triangles into melted semisweet chocolate chips.

I fabulous desserts

Caramel Cream Brownie Trifle

Prep Time: 20 Minutes Start to Finish: 3 Hours 50 Minutes Servings: 20

1 package (19.8 oz) Betty Crocker" fudge

brownie mix % cup water

% cup vegetable oil 2 eggs

1 package (4-serving size) chocolate fudge instant pudding and pie filling mix

2 cups milk

% cup caramel topping

1 container (8 oz) frozen whipped topping, thawed 1 cup chopped walnuts

1. Heat oven to 350°F. Bake brownie mix as directed on package for fudgy brownies, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.

2. Make pudding mix as directed on package for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.

3. Layer half each of the brownies, pudding, walnuts and whipped topping mixture in 3-quart glass bowl; repeat.

4. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Nutrition Information Per Serving:

1 Ser ving: Calories 215 (Calories from Fat 110); Total Fat 129 (Saturated Fat 39); Cholesterol 15m9; Sodium 120m9; Total Carbohydrate 259 (Dietary Fiber 19); Protein 39

Betty Crocker Most Requested Recipies™ 89

Cranberry and Pear Pie

Prep Time: 30 Minutes Start to Finish: 1 Hour 20 Minutes Servings: 8

Crust

2 cups Gold Medal® all-purpose flour 1 teaspoon salt

% cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water

Filling and Topping

4 cups sliced peeled pears (5 medium)

1 % cups fresh or frozen (thawed) cranberries 1 cup sugar

% cup cornstarch

1 teaspoon ground cinnamon

2 tablespoons butter or margarine 1 egg white

teaspoon water

Ice cream, if desired

1. Heat oven to 425°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost

90 Betty Crocker Appetizers & Desserts

cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Divide pastry in half and shape into 2 rounds. Roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in

pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of bottom pastry % inch from rim of plate.

3. Place pears, cranberries, sugar, cornstarch and cinnamon in large bowl; toss to coat. Place fruit mixture in pastry-lined plate. Cut butter into small pieces; sprinkle over fruit mixture.

4. Roll second round of pastry; cut star shapes from pastry. Place pastry over fruit mixture; seal and flute. Mix egg white and water; brush on top crust with pastry brush.

5. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through star shapes in crust. Serve warm with ice cream.

Nutrition Information Per Serving:

1 Ser ving: Calories 500 (Calories from Fat 215); Total Fat 249 (Saturated Fat 79); Cholesterol 1 Om9; Sodium 320m9; Total Carbohydrate 679 (Dietary Fiber 49); Protein 49

Christmas Tree Brownies

Prep Time: 15 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 8

1 package (21.2 oz) Betty Crocker" Supreme

chocolate chunk brownie mix 3 tablespoons water

% cup vegetable oil

2 eggs

% cup butter or margarine, softened 2 cups powdered sugar

1 teaspoon vanilla

1 to 2 tablespoons milk

3 or 4 drops green food color Candy-coated chocolate candies 8 pretzel nuggets

1. Heat oven to 325°F. Grease bottom only of 9-inch round pan with shortening. Make brownie mix as directed on package, using water, oil and eggs. Pour into pan.

2. Bake 50 to 55 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, mix butter, powdered sugar and vanilla until smooth. Stir in milk until desired spreading consistency. Stir in food color. Spread frosting evenly over brownies.

4. To serve, cut into 8 wedges. Decorate wedges with candies to look like Christmas tree lights. Center pretzel nugget on bottom edge of each brownie wedge for tree trunk.

Nutrition Information Per Serving:

1 Ser ving: Calories 700 (Calories from Fat 280); Total Fat 319 (Saturated Fat 119); Cholesterol 85m9; Sodium 300m9; Total Carbohydrate 1029 (Dietary Fiber 09); Protein 49

I fabulous desserts

Chocolate Chip Swirl Cake

Prep Time: 15 Minutes Start to Finish: 1 Hour 55 Minutes Servings: 15

1 package Betty Crocker" SuperMoist® white cake mix

1 % cups water

% cup vegetable oil 3 egg whites

% cup miniature semisweet chocolate chips % cup chocolate-flavor syrup

1 tub (1 Ib) Betty Crocker" Rich & Creamy vanilla frosting

Additional chocolate-flavor syrup, if desired

1. Heat oven to 350°F. Generously grease bottom only of 13x9-inch pan with shortening. Make cake mix as directed on package, using water, oil and egg whites. Stir in % cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan.

2. Stir % cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan % turn, and repeat cutting for swirled design.

3. Bake about 40 minutes or until cake springs back when touched in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining % cup chocolate chips into frosting. Frost top of cake with frosting; drizzle with additional chocolate syrup.

Nutrition Information Per Serving:

1 Ser ving: Calories 370 (Calories from Fat 135); Total Fat 159 (Saturated Fat 79); Cholesterol Om9; Sodium 250m9; Total Carbohydrate 579 (Dietary Fiber 19); Protein 39

Betty Crocker Most Requested Recipies™ 91

Toffee Meringue Gingerbread

Prep Time: 25 Minutes Start to Finish: 1 Hour 20 Minutes Servings: 9

Gingerbread

2% cups Gold Medal® all-purpose flour % cup shortening

% cup granulated sugar 1 cup molasses

% cup hot water

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon % teaspoon salt

1 egg

% cup chocolate-covered toffee bits

Meringue

2 egg whites

% teaspoon cream of tartar % cup packed brown sugar

% cup chocolate-covered toffee bits

92 Betty Crocker Appetizers & Desserts

1. Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. Beat all gingerbread ingredients except toffee bits in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in % cup toffee bits. Pour into pan.

2. Bake about 50 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time, until stiff peaks form. Stir in % cup toffee bits.

4. Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

Nutrition Information Per Serving:

1 Ser ving: Calories 490 (Calories from Fat 155); Total Fat 179 (Saturated Fat 69); Cholesterol30m9; Sodium 430m9; Total Carbohydrate 799 (Dietary Fiber 19); Protein 69

Ginger Pumpkin Tart

Prep Time: 30 Minutes Start to Finish: 2 Hours 50 Minutes Servings: 8

Crust

1 cup Gold Medal® all-purpose flour % cup butter or margarine, softened 2 tablespoons packed brown sugar 1 egg yolk

2 tablespoons finely chopped crystallized ginger 2 teaspoons ground cinnamon

Filling and Topping

1 can (15 oz) pumpkin (not pumpkin pie mix) % cup sugar

% cup whipping (heavy) cream

2 tablespoons finely chopped crystallized ginger 1 teaspoon vanilla

% teaspoon salt

% teaspoon ground ginger 2 eggs

Whipped cream, if desired

1. Heat oven to 425°F. In medium bowl, mix flour, butter, brown sugar and egg yolk with spoon or electric mixer on low speed until dough forms. Stir in 2 tablespoons crystallized ginger and the cinnamon until well blended. Press dough firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom.

2. Mix all filling and topping ingredients except whipped cream in medium bowl with spoon until well blended. Pour mixture into unbaked crust. Place tart on cookie sheet. Bake 10 minutes.

3. Reduce oven temperature to 350°F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 % hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

Nutrition Information Per Serving:

1 ser ving: Calories 315 (Calories from Fat 155); Total Fat 17g (Saturated Fat 10g); Cholesterol 120mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 2g); Protein 4g

Low Fat

I fabulous desserts

Chocolate-Dipped Fruit Wreath

Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 4 dozen

1 bag (6 oz) semisweet chocolate chips (1 cup) 1 tablespoon shortening

6 cups assorted fresh fruit pieces (whole strawberries, grapes, mandarin orange segments, cherries) Fresh mint leaves and/or fresh rosemary stems

1. Line 15x1 Ox1-inch pan with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Dip half of each piece of fruit into chocolate. Place

in pan. Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape. Garnish with mint.

Nutrition Information Per Serving:

1 ser ving: Calories 25 (Calories from Fat 10); Total Fat 19 (Saturated Fat 19); Cholesterol Omg; Sodium Omg; Total Carbohydrate 5g (Dietary Fiber 1 g); Protein Og

Tip

DO-AHEAD

You can dip the fruit into chocolate up to 6 hours ahead of time. Store uncovered in the refrigerator until chocolate is set, then cover loosely.

Betty Crocker Most Requested Recipies™ 93

fabulous desserts I

French Silk Ice Cream Roll

Prep Time: 30 Minutes Start to Finish: 7 Hours 15 Minutes Servings: 10

Cake Roll

% cup Gold Medal® all-purpose flour % cup baking cocoa

1 teaspoon baking powder % teaspoon salt

3 eggs

1 cup granulated sugar % cup water

1 teaspoon vanilla

1 quart ice cream (any flavor), slightly softened

French Silk Frosting

% cup butter or margarine, softened 1 % cups powdered sugar

1 oz unsweetened baking chocolate, melted and cooled

% teaspoon vanilla 1 tablespoon milk

Additional baking cocoa, if desired

1. Heat oven to 375°F Line 15x1 Ox1-inch pan with foil or waxed paper; grease with shortening. In medium bowl, mix flour, % cup cocoa, the baking powder and salt; set aside.

2. Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in granulated sugar on low speed. Beat in water and

1 teaspoon vanilla. Gradually mix in flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.

3. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Coolon wire rack at least 30 minutes.

4. Unroll cake, leaving end of cake rolled up; remove towel. Quickly spread ice cream over cake, pushing ice cream up into rolled-up end of cake. Roll up and place seam side down on piece of foil.

5. Beat butter, powdered sugar, baking chocolate and % teaspoon vanilla in medium bowl on low speed until blended. Gradually beat in milk until light and fluffy. Frost cake roll with frosting. Sprinkle with additional cocoa. Store covered in freezer.

Nutrition Information Per Serving:

1 Ser ving: Calories 395 (Calories from Fat 145); Total Fat 169 (Saturated Fat 99); Cholesterol 105m9; Sodium 21 Om9; Total Carbohydrate 589 (Dietary Fiber 19); Protein 69

94 Betty Crocker Appetizers & Desserts

I nutrition

nutrition and recipe testing guidelines

Daily Values are set by the Food and Drug Administration and based on the needs of most healthy adults. Percent Daily Values are based on an average diet of 2,000 calories per day. Your daily values may be higher or lower depending on your caloric needs.

RECOMMENDED INTAKE FOR A DAILY DIET OF 2,000 CALORIES

Total Fat.. Less than 65g

Saturated Fat.. Less than 20g

Cholesterol Less than 300mg

Sodium Less than 2,400mg

Total Carbohydrate 300g

Dietary Fiber 25g

Exchange information is included for people who manage their calorie intake with this nutritional "accounting" method. :Other Carbohydrates" are included for foods that contain added sugars.

If you are following a medically prescribed diet, consult your physician or registered dietitian about this information.

p.69

Many people with diabetes use carbohydrate counting as a way to manage their blood sugar levels. To help people who count carbohydrates, the number of carbohydrate choices per serving in included for each recipe. One carbohydrate choice is equivalent to 15 grams of carbohydrate.

CALCULATING NUTRITION INFORMATION GUIDELINES

• The first ingredient is used wherever a choice is given (such as 1/3 cup sour cream or plain yogurt).

• The first ingredient amount is used wherever a range is given (such as 2 to 3 teaspoons).

• The first serving number is used wherever a range is given (such as 4 to 6 servings).

• "If 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.

INGREDIENTS USED FOR RECIPE TESTING AND NUTRITION CALCULATIONS

The following ingredients, based on most commonly purchased ingredients, are used unless indicated otherwise:

• Large eggs

• 2% milk

• 80%-lean ground beef

• Vegetable-oil spread with at least 65% fat whenever margarine is used

• Solid vegetable shortening (not margarine, butter or nonstick cooking spray) is used for greasing pans

EQUIPMENT USED IN RECIPE TESTING

• 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

Betty Crocker Most Requested Recipies™ 95

index]

index

BEEF

Apricot Sweet-and-Sour Meatballs -low fat 23

Beef and Spinach Roll-Ups - quick 33

Beef Crostini with Pesto Mayonnaise 19

Surf and Turf Kabobs - low fat 15

BEVERAGES

Alpine Mint Hot Chocolate - quick .46

Cappuccino Nog.. . .45

Chai Tea - quick/low fat. . 52

Cranberry-Raspberry Ginger Tea - quick/low fat 53

Double-Chocolate Cappuccino Cocoa - quick 50

Holiday Daiquiri Punch - quick/low fat 58

Noel Spritzers - quick/low fat .48

Quick Cranberry Punch - quick/low fat 53

Raspberry-Apricot Sangria - quick/low fat 51

Sparkling Citrus Punch - quick/low fat .47

Sparkling Cranberry Mango Punch - quick/low fat 51

Warm Cinnamon Orange Cider - quick/low fat .49

BREADS

Beef Crostini with Pesto Mayonnaise 19

Pesto and Tomato Crostini - quick 21

Spiced Pork Tenderloin Crostini - low fat 11

Tomato Basil Crostini - quick 63

CANDIES

Cinnamon Truffles.

. 64

........... 86

Luscious Chocolate Truffles

Raspberry Truffle Cups.. . .

Rich Chocolate Fudge - low fat .

........ 77

. 87

CHEESES

Appetizer Beer-Cheese Fondue 22

Brie and Cherry Pastry Cups 9

Camambert with Balsamic Bell Pepper 19

Cheese and Fruit Kabobs with Cranberry Dip 34

Cheese Tray with Olive Rosemary Skewers 39

Cheesy Onion and Tomato Puffs 14

Ham and Swiss Appetizer Cheesecake 32

Havarti and Sun-Dried Tomato Cheesecake 38

Havarti Cheese Ball.. . 29

Marinated Havarti Cheese Kabobs 35

Nacho Cheese Pinwheels -low fat . 39

Puff Pastry Wreath with Brie .

. ..... 57

CAKES

Almond Pound Cake with Cherry-Berry Sauce 84

Chocolate Chip Swirl Cake 91

Deep Dark Mocha Torte. . 80

Heavenly Chocolate Souffle Cake .71

Strawberry-Amaretto Cake 82

DESSERTS

Butter Pecan Cheesecake with Chocolate Glaze 79

Caramel Cream Brownie Trifle 89

Chocolate-Dipped Fruit Wreath - low fat 93

Chocolate Truffle Brownie Cups 88

Christmas Tree Brownies. . 91

Dark Chocolate Raspberry Fondue - quick 83

Easy Orange-Cranberry Dessert 69

96 Betty Crocker Appetizers & Desserts

French Silk Ice Cream Hol!.. . 94

Frosty Orange Cappuccino Dessert 85

Fruit Bruschetta - quick. . 87

Grasshopper Dessert Squares .75

Hot Buttered Rum Cheesecake .74

Pecan Pie Squares. . 89

Toffee Meringue Gingerbread. . 92

White Chocolate Cheesecake.. . .78

DIPS AND SPREADS

Bacon, Lettuce and Tomato Dip - quick 36

Herbed Holiday Spread - quick .41

Hummus and Olive Tapenade Spread - quick/low fat .. 37

Pizza Dip - quick.. . 23

Spinach Dip Wreath. . .40

Sugar 'n Spice Dip - quick/low fat .41

Tangy Hot Cheese and Caper Spread - quick 21

Tex-Mex Layered Dip - quick. . 62

FISH AND SEAFOOD

Avocado Seafood Appetizers - quick/low fat 30

Bloody Mary Shrimp Cocktail- low fat 60

Dill Havarti-Shrimp Appetizers - quick 17

Ginger-Scallop Bites - quick.. . 17

Poached Salmon Appetizer. . 35

Surf and Turf Kabobs - low fat. 15

MEATLESS

Chipotle Deviled Eggs - quick. . 65

Christmas Tree Appetizers -low fat 31

Fruit Kabobs with Tropical Fruit Coulis - low fat 63

Gorgonzola- and Hazelnut-Stuffed

Mushrooms - low fat.......... 12

Marinated Olives - low fat ..

. .... 59

PIES AND TARTS

Chocolate Nutcracker Tart. Cranberry and Pear Pie .. Ginger Pumpkin Tart.

Key Lime Mini Tarts -low fat .. Pecan-Crusted Pumpkin Pie .. Pumpkin-Ginger Mousse Tart.. White Silk Raspberry Tart.

PORK

Bacon-Turkey Bites -low tat . . 20

Chicken-Ham Bites - low fat 13

Genoa Salami Stacks - quick 27

Ham and Swiss Appetizer Cheesecake 32

Milano Ciabatta Sandwich - quick 65

Spiced Pork Tenderloin Crostini - low fat 11

............................... 81 ................................ 90 ................................. 93 ................................. 83

........................... 76 ........................... 85 ......................... .73

POULTRY

Bacon-Turkey Bites - low fat .. Chicken-Ham Bites - low fat Chicken Taco Crescent Pizza... •... Chipotle Chicken Drummettes.. •.....

Super Chicken Nachos - quick .

SNACK MIX

Honey-Cardamom Mixed Nuts 61

. ..... 20

................................. 13

...... 37 ..... 18 .... 16

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