chocolate Snowbolls

1	® sugar cookie mix
1/2	cup butter or margarine, melted
1	egg
1/4	cup Gold Medal® all-purpose flour
1/4	cup unsweetened baking cocoa
1/2	cup finely chopped almonds
1	teaspoon almond extract
60	Hershey's® Kisses® milk chocolates, unwrapped
3/4	cup powdered sugar

1.	Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2.	Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3.	Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4.	Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
High Altitude (3500-6500 ft): No change.

Nutrition Information:

1 Cookie: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g);Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 8g); Protein1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Maxican hot Chocolet cooki

Prep Time: 1 hour 0 min

Total Time: 1 hour 0 min

Makes: 4 dozen cookies

1/4	cup sugar
1/4	teaspoon ground cinnamon
1/2	cup butter or margarine
1	tablet Mexican hot chocolate drink mix (from 19-oz package)
1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1	egg
1	cup miniature semisweet chocolate chips (6 oz)

1.	Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
2.	In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
3.	Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
4.	Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
5.	Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.

Russian Tea Cakes

Prep Time: 1 hour 0 min

Total Time: 1 hour 15 min

Makes: 4 dozen cookies

1	cup butter or margarine, softened
1/2	cup powdered sugar
1	teaspoon vanilla
2 1/4	cups Gold Medal® all-purpose flour
3/4	cup finely chopped nuts
1/4	teaspoon salt
	Powdered sugar

1.Heat oven to 400ºF.2.Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.3.Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.4.Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.5.Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Special Touch

These rich little cookies are extra-special when made with macadamia nuts.

Success

To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Variation

Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Nutrition Information:

1 Serving: Calories 75 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg;Sodium 55 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Banana tres lenches dessert

Prep Time: 20 min

Total Time: 3 hours 55 min

Makes: 16 servings

1	box Betty Crocker® SuperMoist® white cake mix
1 1/4	cups water
2	tablespoons vegetable oil
3	eggs
1	cup mashed bananas (2 medium)
1	can (14 oz) sweetened condensed milk (not evaporated)
1/2	cup (from 14-oz can) coconut milk (not cream of coconut)
1/2	cup whipping cream 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. 2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. 5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator. High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

Tres Leches Cake with Cream de Coco

Prep Time: 20 min

Total Time: 3 hours 45 min

Makes: 12 servings

Cake
4	eggs
3/4	cup granulated sugar
1/4	cup cold water
1	teaspoon vanilla
1	cup Gold Medal® all-purpose flour
1	teaspoon baking powder
1/4	teaspoon salt
Tres Leches Sauce 1. Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening. 2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. 3. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack. 4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use. 5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed. 6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit. High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.
1	can (14 ounces) sweetened condensed milk
1	cup whipping (heavy) cream
1/2	cup canned cream of coconut (not coconut milk)
3	tablespoons light rum or 1 tablespoon vanilla
Garnish
3/4	cup whipping (heavy) cream
2	tablespoons powdered sugar
1	cup flaked coconut, toasted
1	pound sliced strawberries
5	kiwi fruit, peeled and chopped

Grilled Taco Nachos

Prep Time: 25 min

Total Time: 35 min

Makes: 8 servings

10	cups tortilla chips
2	pounds bulk pork sausage, cooked and drained
2	cans (4.5 ounces each) Old El Paso® chopped green chiles, drained
4	teaspoons Old El Paso® taco seasoning mix (from 1-ounce package)
4	roma (plum) tomatoes, chopped (1 1/3 cups)
4	medium green onions, sliced (1/4 cup) . Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted Variation Pump up the flavor of these colorful nachos by using bulk chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack cheese with jalapeño peppers instead of the Co-Jack. Serve With Serve these nifty nachos with sour cream and your favorite salsa.
4	cups finely shredded Colby-Monterey Jack cheese (1 pound)

Maxican Chocolate Raspberry Parfaits

Prep Time: 15 min

Total Time: 15 min

Makes: 2 servings

1 1/4	cups light chocolate soymilk
1	box (4-serving size) chocolate instant pudding and pie filling mix
1/4	teaspoon ground cinnamon
1	slice (4x1 inch) angel food cake, torn into pieces
1/2	cup frozen (thawed) fat-free whipped topping
1/2	cup fresh or frozen (thawed and drained) raspberries
	Grated semisweet chocolate, if desired

1.	In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
2.	To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.
High Altitude (3500-6500 ft): No change.

Nutrition Information:

1 Serving: Calories 310 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g);Cholesterol 0mg; Sodium 870mg; Total Carbohydrate 65g (Dietary Fiber 4g, Sugars 47g); Protein6g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 20%; Iron 10% Exchanges: 2Starch; 2 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Layered maxican party salad

You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.

Prep Time: 20 min

Total Time: 30 min

Makes: 12 servings (1 cup each)

1	box Betty Crocker® Suddenly Salad® classic pasta salad mix
3	tablespoons water
2	tablespoons vegetable oil
1	teaspoon ground cumin
1	can (15 oz) Progresso® black beans, drained, rinsed
1	can (15.25 oz) Green Giant® whole kernel corn, drained
4	cups torn romaine lettuce
1	container (12 oz) refrigerated guacamole dip
1 1/2	cups finely shredded Mexican 4-cheese blend (6 oz)
3	plum (Roma) tomatoes, chopped
1	can (2 1/4 oz) sliced ripe olives, drained
3	cups nacho-flavored tortilla chips

1.	Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2.	Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
3.	In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
4.	Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.