Hostess Twinkie

INGREDIENTS

Cake
Nonstick Spray
4 egg whites
one 16-ounce box golden pound cake mix
2/3 cup water

Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/3 cup powdered sugar
1/2 teaspoon vanilla

INSTRUCTSIONS:

1. Preheat oven to 325 degrees F.

2. Fold each piece of aluminum in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make ten of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray.

3. Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water, and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.

4. Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minute, or until the cake is golden brown and a toothpick stuck in the center comes out clean.

5. For the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

6. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

7. Add the salt solution to the filling mixture and combine.

8. When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottomm of each one. Make the stick around inside of each cake to create space for the filling.

9. Using a cake decorator or pastry bag, inject each cake with filling through the three holes.

Make 10.

Sassy Sloppy Joes

Sloppy Joes are one of those great American ground beef recipes. Grown-ups have eaten them since childhood, practically making them comfort food. The ketchup and spices that season them are classic.

Prep Time:10 min
Start to Finish:35 min
Makes:6 servings

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup chopped celery stalk
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted


1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except buns.

2. Cover and cook over low heat 10 to 15 minutes or just until vegetables are tender. Fill buns with mixture.

Nutrition Information
1 Serving: Calories 290 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 45 mg; Sodium 670 mg; Total Carbohydrate 28 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 8 %; Calcium 8 %; Iron 16 % Exchanges: 2 Starch; 2 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.



This can be found on the Betty Crocker website.

Barbecued Roast Beef Sandwiches

A roast beef sandwich with barbecue sauce goes together like apple pie topped with ice cream. Enjoy!

Prep Time:30 min
Start to Finish:30 min
Makes:6 sandwiches

Zesty Barbecue Sauce
1/2 cup ketchup
3 tablespoons white vinegar
2 tablespoons chopped onion
1 tablespoon Worcestershire sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground mustard
1 clove garlic, finely chopped
Sandwiches
1 lb thinly sliced cooked roast beef, cut into 1-inch strips (3 cups)
6 burger buns, split


1. In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

2. Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.


Nutrition Information
1 Serving: Calories 340 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 60mg; Sodium 550mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 9g); Protein 24g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 20% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.


This can be found on the Betty Crocker website.

Power-Packed Lemon Bars

Betty Crocker's Living with Cancer Cookbook shares a recipe! Power-packed with extra protein, these easy-mix lemon bars make a great snack or dessert.


Prep Time:25 min
Start to Finish:2 hr 55 min
Makes:16 bars

package Betty Crocker® Sunkist® lemon bar mix
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 cup vanilla-flavored protein powder
1 container (8 ounces) fat-free cholesterol-free egg product
Powdered sugar, if desired


1. Heat oven to 350ºF. Press Ready-Mixed Crust (dry) from lemon bar mix in bottom of square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.

2. Add enough water to lemon juice to equal 1/2 cup. Place Filling Mix from lemon bar mix, lemon peel and protein powder in large bowl. Stir in egg product and lemon juice mixture with wire whisk until smooth. Pour filling over hot crust.

3. Bake 25 to 30 minutes or until top just begins to brown and center is set. Cool completely, about 2 hours. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows.

Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 60 mg; Total Carbohydrate 28 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 2


This can be found on the Betty Crocker website.

Luscious Lemon Squares

Everyone loves homemade lemon squares! These refreshing sweet and lightly tart lemon squares are Betty's Best.


Prep Time:10 min
Start to Finish:1 hr
Makes:25 squares

1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar


1. Heat oven to 350ºF.
2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.
3. Bake crust 20 minutes.
4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.



Nutrition Information:
1 Serving: Calories 90 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 80 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %; Iron 2 % Ex


This can be found on the Betty Crocker website.

Flip-Flops Cake

Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."


Prep Time: 45 min
Start to Finish: 2 hr 30 min
Makes: 15 servings



1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
2 containers Betty Crocker® Whipped vanilla frosting
Assorted food colors
About 40 small round candy-coated fruit-flavored chewy candies
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans)
1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers


1. Heat oven to 350°(325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

2. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.

3. In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.



Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 4g); Cholesterol 40mg; Sodium 300mg; Total Carbohydrate 72g (Dietary Fiber 0g, Sugars 56g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch; 4 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat

This can be found on the Betty Crocker website.

Vanilla Chiller

Prep: 5 min. | Total: 5 min.
Makes: 3 servings

1 cup brewed Maxwell House Vanilla Flavored Coffee, chilled
4 triangles (1/3 of 3.52-oz. bar) Toblerone Swiss
Bittersweet or Milk Chocolate with Honey and Almond Nougat, coarsely chopped
2 cups vanilla ice cream, softened
6 Tbsp. thawed Cool Whip Whipped Topping
3/4 tsp. grated Baker’s Semi-Sweet Baking Chocolate

PLACE coffee and bittersweet chocolate in blender; cover. Blend on HIGH speed until chocolate is chopped into small pieces. Add ice cream; cover. Pulse until smooth.

POUR into three tall glasses; top with whipped topping and grated chocolate.

SERVE immediately.

CAL 270, FAT 15g, (sat 10g), CHOL 40mg, SODIUM 80mg, CARB 31g, FIBER 1g, SUGARS 27g,
PROTEIN 4g, VIT A 8%DV, VIT C 0%DV, CALCIUM 10%DV, IRON 4%DV.