Easy Creamy Baked Asparagus

Ingredients:

1. 1 lb. asparagus spears, trimmed

2. 1/4 cup Peppercorn Ranch Dressing

3. 2 Tbsp. Shredded Parmesan Cheese

4. 1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)

Method: PREHEAT oven to 350°F. Cook asparagus in large skillet of simmering water 2 to 3 min. or until bright green but still crisp; drain. TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs. BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through. Make-Ahead Prepare as directed except for baking; cover. Refrigerate overnight. Remove from refrigerator 20 min. before baking. Bake, uncovered, at 350°F 15 min. or until heated through.

Nutrition (per serving):

Calories 130

Total fat 9g

Saturated fat 2g

Cholesterol 5mg

Sodium 300mg

Carbohydrate 10g

Dietary fiber 2g

Sugars 2g

Protein 3g

Cheesy Squash

Ingredients:

1. 1 tsp. ground cinnamon

2. 1 tsp. ground cumin

3. 1/4 cup Zesty Italian Dressing

4. 2 medium zucchini, cut into 1-inch-thick slices (about 3 cups)

5. 2 small yellow squash, cut into 1-inch-thick slices (about 2 cups)

6. 1 medium onion, chopped

7. 2 cans (4 oz. each) chopped green chilies, drained

8. 1 cup Shredded Monterey Jack Cheese

9. 2 Tbsp. chopped cilantro

Method: COMBINE cinnamon and cumin in large skillet; cook on medium heat 2 min. or until lightly toasted, stirring frequently. ADD dressing, zucchini, yellow squash and onions; mix well. Cook 5 min., stirring occasionally. Reduce heat to medium-low. STIR in chilies; cover. Simmer 10 min.; stir. Sprinkle with the cheese and cilantro. Cooking Know-How Toasting the cinnamon and cumin helps to intensify their flavors.

Makes: 8 servings, about 2/3 cup each

Nutrition (per serving):

Calories 100

Total fat 6g

Saturated fat 3g

Cholesterol 15mg

Sodium 270mg

Carbohydrate 8g

Dietary fiber 2g

Sugars 3g

Protein 4g

Mini New Potato Bites

Ingredients:

1. 1-1/2 lb. new potatoes (about 15 potatoes)

2. 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

3. 2 Tbsp Sour Cream

4. 2 Tbsp. 100% Grated Parmesan Cheese

5. 4 slices Bacon, cooked, crumbled

6. 2 Tbsp. snipped fresh chives

Method: PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender. MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use. DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives. Make-Ahead These potatoes are delicious served hot or cold. Substitute Chive & Onion Cream Cheese Spread for the regular cream cheese for added flavor.

Makes: 15 servings, 2 topped potato halves each

Nutrition (per serving):

Calories 70

Total fat 4g

Saturated fat 2.5g

Cholesterol 10mg

Sodium 90mg

Carbohydrate 7g

Dietary fiber 1g

Sugars 0g

Protein 2g

Spicy Macaroni & Cheese Croquettes

Ingredients:

1. 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

2. 1 cup KRAFT Shredded Cheddar Cheese

3. 3 eggs, divided

4. 1/4 cup flour

5. 1/2 tsp. ground red pepper (cayenne)

6. 1/2 cup water

7. 1-1/4 cups dry bread crumbs

8. 1/2 cup Peanut Oil, for frying

Meyhod: PREPARE Dinner as directed on package. Add shredded cheese, 1 of the eggs, the flour and pepper; mix well. Let stand 5 min. BEAT remaining 2 eggs with the water. Pour bread crumbs into shallow bowl. Shape Dinner mixture into 30 (1-1/2-inch) balls. Roll balls in crumbs; dip in egg, then roll in crumbs again. HEAT oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from oil with slotted spoon; drain on paper towels. Serve warm. Size It Up Savor the flavor of these spicy croquettes and remember to keep tabs on portions.

Note: Add more or less ground red pepper according to your family's taste preference.

Makes: 10 servings

Nutrition (per serving):

Calories 290

Total fat 11g

Saturated fat 5g

Cholesterol 80mg

Sodium 550mg

Carbohydrate 30g

Dietary fiber 1g

Sugars 2g

Protein 11g

Stuffing Balls

Ingredients:

1. 1 lb. ground pork

2. 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

3. 3/4 cup cranberry sauce

4. 1 egg

5. 1 cup water

6. 2 Tbsp. melted butter

Method: PREHEAT oven to 325°F. Cook pork in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in dry stuffing mix. ADD cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush evenly with butter. BAKE 20 min.

Make-Ahead Prepare and shape stuffing balls as directed. Freeze in airtight container up to 1 month. Thaw in refrigerator, then bake as directed.

Nutrition (per serving):

Calories 270

Total fat 12g

Saturated fat 5g

Cholesterol 70mg

Sodium 390mg

Carbohydrate 26g

Dietary fiber 1g

Sugars 12g

Protein 14g

Angel Hair Spaghetti with Vegetables & Ham

Ingredients:

1. 8 ounces uncooked dried angel hair pasta (capellini)

2. 1 (16-ounce) package frozen vegetable combination (broccoli, carrots and

cauliflower)

3. 2 tablespoons LAND O LAKES® Margarine

4. 1 teaspoon finely chopped fresh garlic

5. 2 tablespoons all-purpose flour

6. 1 1/4 cups milk

7. 1 teaspoon instant chicken boullion granules

8. 1/2 teaspoon dry mustard

9. 1/2 teaspoon dried basil leaes

10. 1 cup LAND O LAKES® Light Sour Cream

11. 8 ounces cooked ham, cut into julienne strips

12. Freshly grated Parmesan cheese

Method:

1. Cook pasta according to package directions. Drain. Keep warm.

2. Meanwhile, cook vegetables according to package directions; drain

3. Melt margarinein 2-quart saucepan; add garlic. Stir in flour over medium-low

heat until smooth and bubbly (1 minute). Stir in milk, sour cream, bouillon

granules, dry mustard and basil with wire whisk. Continue cooking, stirring

occasionally, until sauce is thickened (4 to 6 minutes). Stir in sour cream;

continue cooking, stirring occasionally, until heated through (2 to 3 minutes).

4. Remove from heat; stir in ham and vegetables. Serve over hot cooked pasta.

Serve with Parmesan cheese, if desired.

Makes 6 servings.
Nutrition Facts (1 serving):

Calories: 340

Fat: 11 g

Cholesterol: 40 mg

Sodium: 1020 mg

Carbohydrates: 41 g

Dietary Fiber: 0 g

Protein: 19 g

Easter Cheese cake

Ingredients:

1. 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake

2. 2 Tbsp. sugar

3. 5 Tbsp. margarine or butter, melted

4. 1 cup cold milk

5. 1 tub (8 oz.) Whipped Topping, thawed, divided

6. 1 cup assorted fruit, such as blueberries, raspberries, sliced strawberries and kiwi

Method: MIX Crust Mix, sugar and margarine in 8-inch springform pan until well blended. Press firmly onto bottom of pan. BEAT milk and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon over crust. REFRIGERATE at least 2 hours. Loosen cheesecake from rim of pan; remove rim of pan. Place cheesecake on serving platter; top with remaining whipped topping and fruit just before serving. Garnish with Green-Colored Spaghetti (see Tip) and candy-coated almonds, if desired. Store leftover cheesecake in refrigerator.

How To Make Green-Colored Spaghetti Bring 1 qt. (4 cups) water and 1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin to boil in large saucepan. Add 4 oz. uncooked spaghetti. Cook on medium-high heat 10 to 12 minutes or until tender; drain. Rinse with cold water; cool. Store in resealable plastic bag until ready to use.

Servinngs: 12

Nutrition (per serving):

Calories 230

Total fat 11g

Saturated fat 6g

Cholesterol 5mg

Sodium 260mg

Carbohydrate 30g

Dietary fiber 1g

Sugars 20g

Protein 2g

Parmesan Potato & Carrot Bundles

Ingredients:

1. 4 (18x14-inch) pieces heavy-duty aluminum foil

2. 4 medium sliced 1/8-inch baking potatoes

3. 6 medium (3 cups) carrots, cut into julienne strips

4. 1 medium (1 cup) green pepper, cut into 1-inch pieces

5. 1 small onion, sliced

6. 1/4 cup freshly grated Parmesan cheese

7. 2 teaspoons garlic powder

8. 1 teaspoon salt

9. 1/2 teaspoon pepper

10. 1/2 teaspoon pepper

11. 1/2 cup LAND O LAKES® Butter

Method:

1. Heat gas grill on medium or charcoal grill until coals are ash white.

2. Meanwhile, place 1 sliced potato, 1/2 cup carrots, 1/4 cup green pepper and several

slices of onion on each piece of aluminum foil. Sprinkle each potato bundle with 1

tablespoon Parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/8

teaspoon pepper; place 2 tablespoons butter on top of vegetables. Bring edges of

aluminum foil up to center; tightly seal top and sides.

3. Place bundles on grill. Cover; grill, turning after half the time, until potatoes are

fork tender (45 to 55 minutes). Open bundles carefully.

Makes 4 servings.

Oven Directions: Heat oven to 400°F. Prepare bundles as directed above. Place bundles into ungreased 13x9-inch baking pan. Bake, turning bundles after 30 minutes, for 45 to 60 minutes or until potatoes are fork tender. Open bundles carefully.

Nutrition Facts (1 serving):

Calories: 390

Fat: 25 g

Cholesterol: 65 mg

Sodium: 920 mg

Carbohydrates: 37 g

Dietary Fiber: 2 g

Protein: 7 g

Burger

Ingredients:
1. 1 pound ground turkey or chicken
2. 1/2 cup barbecue sauce
3. 1 can 4.5 ounces) chopped green chiles, drained
4. 4 slices (1 ounce each) Monterey Jack cheese with jalapeño peppers
5. 4 hamburger buns, split

Method:
1. Mix turkey, barbecue sauce and chilies. Shape mixture into 4 patties,
each about 3/4 inch thick.
2. Set oven control to broil. Place patties on rack in broiler pan. Broil
with tops about 3 inches from heat 10 to 14 minutes, turning once,
until turkey is no longer pink in center. About 1 minute before burgers
are done, top each with cheese slice. Broil until cheese is melted.

Grilling: Grill patties covered 4 to 6 inches from medium heat 14 to 16 minutes, turning once, until turkey is no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Grill until cheese is melted.

1 Serving:

Calories 310 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 55 mg; Sodium 860 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 21 g

Exchanges: 2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 1/2 Fat

Special Touch Keep up the southwestern flavor theme with some veggies on the side. Give these a try: radishes, jicama sticks, cherry tomatoes, green or ripe olives.

Carrot Soup

Ingredients:
1. 1 cup Milk
2. 3 tbsp Butter
3. 1 large Onion
4. 3 cups Water
5. 1 tsp Garlic paste
6. 2 tsp Lemon juice
7. 2 tsp Tomato paste
8. ½ tsp ground Cumin
9. 10-12 Carrots, sliced
10. ¼ cup Potatoes, diced
11. Salt and pepper to taste
12. ½ tsp Coriander powder
13. Coriander leaves for garnishing

Method:
1. In a large saucepan melt butter.
2. Add the onion and garlic and fry on medium low heat.
3. Add the carrots and fry (do not to brown).
4. Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and
lemon juice. Bring to boil.
5. Cover and simmer gently for 30 minutes.
6. Blend in a food processor.
7. Pour the soup in a clean pan, add milk and slowly bring to boil.
8. Garnish and serve immediately.

Serves: 4
Tip: Vegetables added to a soup taste better if you sauté them in a little butter first.

Baked Potatoes with Cheese

Ingredients:
1. ½ tsp Salt
2. 3 Curry leaves
3. 1 tbsp Corn Oil
4. 2 tsp Tomato Puree
5. ½ tsp Chilli Powder
6. ½ tsp Ground Cumin
7. ½ tsp Ground Coriander
8. 4 medium Baking Potatoes
9. 225 gms Low-Fat Cottage Cheese
10. ½ tsp mixed Onion and Mustard seeds

Method:
1. Preheat the oven to 180 degrees C/350 degrees F/Gas 4
2. Wash, pat dry and make a skit in the middle of each potato. Prick the potatoes a
few times with a fork, then wrap them individually in foil. Bake in the preheated
oven for about 1 hour until soft.
3. Transfer the cottage cheese into a heatproof dish and set aside.
4. In a separate bowl, mix together the tomato puree, ground cumin, ground
coriander, chilli powder and salt.
5. Heat the corn oil in a small saucepan for about 1 minute.
6. Add the mixed onion and mustard seeds and the curry leaves and tilt the saucepan
so the oil covers all the seeds and leaves.
7. When the leaves turn a shade darker and you can smell their beautiful aroma, pour
the tomato puree mixture into the saucepan and lower the heat immediately to low.
Add 2 tablespoons of water and mix well.
8. Cook for further 1 minute, then pour the spicy tomato mixture onto the cottage
cheese and blend everything together well.
9. Check that the potatoes are cooked right through. Unwrap the potatoes and divide
the cottage cheese equally between the 4 potatoes.
10. Garnish with the mixed salad leaves, fresh coriander sprigs, lemon wedges and
tomato quarters.

Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes or fine, sieved semolina.

Vermicelli Pudding

Ingredients:
1. 6 tbsp Ghee
2. 1.2 litres Milk
3. 50 gms Sultanas
4. 4 tbsp Dark Brown sugar
5. 25 gms Slivered Almonds
6. 25 gms Pistachios, slivered
7. 50 gms Dates, stoned and slivered
8. 115 gms Vermicelli, coarsely broken
9. Few Saffron threads

Method:
1. Heat 4 tbsp of the ghee in a frying pan (skillet) and saute the vermicelli until
golden brown. Remove and set aside.
2. Heat the remaining ghee and fry the nuts, sultanas and dates until the sultanas
swell. Add to the vermicelli.
3. Heat the milk in a large heavy pan and add the sugar. Bring to the boil, add the
vermicelli mixture and boil, stirring constantly.
4. Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick
pudding. Fold in the saffron powder and serve hot or cold.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Hot cross biscuits

Ingredients:
1. 1 3/4 cups all-purpose flour
2. 1 cup Quaker® Oats (quick or old fashioned, uncooked)
3. 2 tablespoons firmly packed brown sugar
4. 2 teaspoons baking powder
5. 1 teaspoon pumpkin pie spice
6. 1/4 teaspoon baking soda
7. 1/4 teaspoon salt (optional)
8. 5 tablespoons stick margarine or butter, chilled
9. 1/4 cup currants or raisins
10. 1 teaspoon grated orange peel
11. 3/4 cup buttermilk
12. 1 tablespoon stick margarine or butter, melted
13. 1/3 cup powdered sugar
14. 1 to 2 teaspoons buttermilk

Method:
1. Heat oven to 450°F. Lightly grease cookie sheet.
2. In large bowl, combine flour, oats, brown sugar, baking powder, pie spice, baking soda and
salt; mix well. Cut in 5 tablespoons margarine with pastry blender or two knives until mixture
resembles coarse crumbs.
3. Stir in currants and peel. Add buttermilk; mix with fork just until dry ingredients are
moistened.
4. Turn out dough onto lightly floured surface; knead gently 6 to 8 times. Pat dough into circle
1/2-inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on prepared cookie sheet.
Brush tops with melted margarine; sprinkle with additional oats, if desired.
5. Bake 10 to 12 minutes or until light golden brown. Remove to wire rack; cool 5 minutes.
6. For icing, mix together 1/3 cup powdered sugar and enough buttermilk to make a thick icing;
drizzle in a cross shape over each biscuit. Serve warm.

Makes 1 dozen biscuits.

Grilled Chicken Salad

Ingredients:
1. 1/4 cup grape seed oil or olive oil
2. 3 tablespoons balsamic vinegar
3. 1 tablespoon dried dillweed
4. 1 large clove garlic, minced
5. 1/4 teaspoon freshly ground black pepper
6. 1/4 teaspoon dried oregano, crushed
7. 4 medium skinless, boneless chicken breast halves
For Steak seasoning:
1. 8 cups mesclun or spring salad greens or spinach
2. 3/4 cup seedless red grapes, halved
3. 1/3 cup crumbled goat cheese
4. 1/4 cup pine nuts, toasted

Method:
1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and
oregano. Cover and shake well; let stand 1 hour.
2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on
the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until
tender and no longer pink (170 degree F), turning once. Cool slightly.
3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice
each chicken breast and arrange one sliced breast on each salad. Shake dressing and
drizzle over the salads.

Makes 4 servings
Total carbs 12 g
Source: Better Homes and Gardens

Chocolate mousse cake

Ingredients:
1. 1 (18.25 or 18.5-ounce) package chocolate cake mix
2. 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3. 2 (1-ounce) squares unsweetened chocolate, melted
4. 1/2 cup cold water
5. 1 (4-serving size) package instant chocolate pudding mix
6. 1 cup (1/2 pint) whipping cream, stiffly whipped

Method:
Preheat oven to 350ºF. Prepare and bake cake mix as package directs for two 9-inch layers. Remove cakes from pans; cool. In large bowl, beat EAGLE BRAND® and chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least one hour. Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture. Top with remaining cake layer. Frost side and top of cake with remaining mousse mixture.

Makes one (9-inch) layer cake
Note: Garnish according to your taste.

Easter Bunny Rolls

Ingredients:
1. 1 package (1/4 ounce) active dry yeast
2. 1/4 cup warm water (110° to 115°)
3. 3/4 cup warm milk (110° to 115°)
4. 2 tablespoons sugar
5. 2 tablespoons shortening
6. 1 egg, beaten
7. 2 teaspoons celery seed
8. 1 teaspoon rubbed sage
9. 1 teaspoon salt
10. 1/2 teaspoon ground nutmeg
11. 3 to 3-1/2 cups all-purpose flour
12. Melted butter or margarine

Method: In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 10 minutes. Divide dough into 24 pieces. For each bunny, roll one piece of dough into an 18-in. rope. Cut rope into one 10-in. piece, one 5-in. piece and three 1-in. pieces. Coil 10-in. piece for body; place on a greased baking sheet.

Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears form two 2-in. pieces; place next to head. Form tail from third 1-in. piece; place next to body. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: 2 dozen.