RANCH SPINACH PASTA SALAD

Ingredients

1

box Betty Crocker Suddenly Salad classic pasta salad mix

1/2

cup Hidden Valley The Original Ranch dressing

1

tablespoon fresh lemon juice

2

cups baby spinach leaves or small broccoli florets

3/4

cup grape tomatoes, halved

1/2

cup sliced cucumber, halved

1/2

cup julienne (matchstick-cut) carrots

2

tablespoons chopped fresh or 1 teaspoon dried basil leaves

Method

Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.

BACON-PEPPER MAC AND CHEESE

Ingredients

3	cups uncooked penne pasta (10 oz)
1/3	cup butter
1	medium red bell pepper, thinly sliced (about 1 cup)
4	medium green onions, sliced (1/4 cup)
1/4	cup Gold Medal all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
1	teaspoon Dijon mustard
2 1/4	cups milk
10	slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
1	cup shredded sharp Cheddar cheese (4 oz)
4	oz Muenster cheese, shredded (1 cup)
2	oz Gruyere cheese, shredded (1/2 cup)
1/4	cup Progresso Italian style bread crumbs

Method

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
3. Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
4. Bake uncovered 20 to 25 minutes or until edges are bubbly.

HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING

Ingredients

Stuffing

1/2	cup butter or margarine
3	medium celery stalks, chopped (1 1/2 cups)
3/4	cup chopped onion
9	cups 1/2-inch cubes cornbread or soft bread
1 1/2	teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2	teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1	teaspoon salt
1/8	teaspoon pepper

Turkey

1	whole turkey (12 lb), thawed if frozen
1	tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1	tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1	teaspoon salt
1/4	teaspoon pepper
2	cloves garlic, finely chopped
1/4	cup butter or margarine, melted

Method

1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
4. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
5. Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. 
6. To serve, garnish turkey with fresh herb sprigs, if desired.

CARIBBEAN DIP

Ingredients

1	package (8 oz) cream cheese, softened
1/2	cup sour cream
1	tablespoon Old El Paso taco seasoning mix (from 1-oz package)
1	can (15 oz) Progresso black beans, drained, well rinsed
1/2	cup chopped red bell pepper
1/2	cup chopped mango
2	tablespoons chopped fresh cilantro
1	to 2 teaspoons finely chopped jalapeno chiles
	Lime-flavored or plain tortilla chips

Method

1. In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
2. Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.

CHEESE STICKS

Ingredients

1	lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
	Vegetable oil
1	cup Original Bisquick mix
1	teaspoon paprika
1/2	cup milk
1	egg
	Marinara sauce, if desired

Method

1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

SALAMI,CHEESE AND PICKLE KEBABS

Ingredients

1	chunk (6 oz) salami or summer sausage
1	chunk (4 oz) Cheddar cheese
5	or 6 baby dill pickles
40	toothpicks

Method

1. Cut salami into forty 1/2-inch pieces. Cut cheese into five 1/2-inch slices; cut each slice into eight 1/2-inch cubes. Cut pickles into forty 1/2-inch pieces.
2. For each kebab, thread 1 salami piece, 1 pickle piece (with cut side of pickle facing out) and 1 cheese cube on toothpick.

ZUCCHINI APPETIZER

Ingredients

3	cups thinly sliced unpeeled zucchini (4 small)
1	cup Original Bisquick mix
1/2	cup finely chopped onion
1/2	cup grated Parmesan cheese
2	tablespoons chopped fresh parsley
1/2	teaspoon salt
1/2	teaspoon seasoned salt
1/2	teaspoon dried marjoram or oregano leaves
1/8	teaspoon pepper
1	garlic clove, finely chopped
1/2	cup vegetable oil
4	eggs, slightly beaten

Method

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

ORANGE-PECAN PIE

Ingredients

Orange Pastry

1	cup Gold Medal® all-purpose flour
1	tablespoon grated orange peel
1/2	teaspoon salt
1/2	cup shortening
2	to 3 tablespoons cold water
	Sugar

Filling

2/3	cup sugar
1/3	cup butter or margarine, melted
1	cup corn syrup
1	to 2 tablespoons orange-flavored liqueur or orange juice
1/2	teaspoon salt
3	eggs
1	cup pecan halves

Topping

1/4	cup semisweet chocolate chips
1	teaspoon shortening

Orange Sauce

1/4	cup sugar
1	tablespoon cornstarch
3/4	cup orange juice
2	tablespoons orange-flavored liqueur or orange juice
1	tablespoon grated orange peel

Method

1. In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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 leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
4. In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
6. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

CHAI LATTE CUPCAKES

Ingredients

Cake

1	box Betty Crocker SuperMoist French vanilla cake mix
1 1/2	cups water
1/3	cup vegetable oil
3	eggs
1	package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)

Frosting and Garnish

1	cup white vanilla baking chips
1	container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
	Ground cinnamon, if desired

Method

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

CHOCOLATE COOKIE PIZZA

Ingredients

1/2	cup butter or margarine, softened
1/2	cup packed brown sugar
1/4	cup granulated sugar
1	teaspoon vanilla
1	egg
1 1/4	cups Gold Medal all-purpose flour
1/2	teaspoon baking soda
1	bag (6 oz) semisweet chocolate chips (1 cup)
2	tablespoons butter or margarine
3	tablespoons milk
1	cup powdered sugar
1/2	cup pecan halves
1/2	cup candy-coated chocolate candies
1/4	cup shredded coconut, toasted, if desired
2	oz white chocolate baking bars (from 6-oz package), melted

Method

1. Heat oven to 350º F. In large bowl, mix 1/2 cup butter, the brown sugar, granulated sugar, vanilla and egg until well blended. Stir in flour and baking soda (dough will be stiff).
2. Pat dough in ungreased 12-inch pizza pan or into 12-inch round on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes.
3. In 2-quart saucepan, heat chocolate chips, 2 tablespoons butter and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water).
4. Spread chocolate mixture over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.

PINA COLADA SLUSH

Ingredients

4	cups cubed fresh pineapple (1 medium)
1	(15-oz.) can cream of coconut
2	cups orange juice
7	cups lemon-lime flavored carbonated beverage (from 2-liter bottle), chilled

Method

1. In blender container or food processor bowl with metal blade, combine half each of the pineapple, cream of coconut and orange juice; blend until smooth. Pour into 1 1/2-quart nonmetal freezer container. Repeat with remaining pineapple, cream of coconut and orange juice. Cover container; freeze 4 to 6 hours or until icy, stirring twice.
2. To serve, spoon 1/2 cup frozen mixture into each glass. Add 1/2 cup carbonated beverage to each glass; stir gently.