Thinking spring, its a great time to check out some fun new recipes, packed a picnic, plan a day out with friends or your family. Enjoy the fresh air, and treat yourself to a relaxing day.
Basil Lemonade
| Ingredients 1/2 cup rinsed, lightly packed fresh basil leaves 3 tablespoons sugar 4 cups water 1/2 cup freshly squeezed lemon juice sprigs of fresh basil Preparation In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves (see notes) and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil. |  |
Note:All basils add fragrance to lemonade, but colored and scented varieties contribute extra personality. Dark purple basils tint the lemonade a pretty pink but have a milder flavor than green varieties. Lemon basil adds a lemon-drop essence. Cinnamon and Thai basils contribute spicy overtones. You can make the lemonade up to 1 day ahead; cover and chill.
Smoked Turkey Wraps
Ingredients
2 (6.5-ounce) packages garlic-and-herb-flavored cheese, softened*
8 (10-inch) whole grain pita wraps or flour tortillas
carmalized onions
1 1/2 pounds thinly sliced smoked turkey
16 bacon slices, cooked and crumbled
4 cups loosely packed arugula or gourmet mixed baby salad greens
Preparation
Spread softened cheese evenly over whole grain pita wraps; top cheese evenly
with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill.
Cut in half to serve.
2 (6.5-ounce) packages garlic-and-herb-flavored cheese, softened*
8 (10-inch) whole grain pita wraps or flour tortillas
carmalized onions
1 1/2 pounds thinly sliced smoked turkey
16 bacon slices, cooked and crumbled
4 cups loosely packed arugula or gourmet mixed baby salad greens
Preparation
Spread softened cheese evenly over whole grain pita wraps; top cheese evenly
with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill.
Cut in half to serve.
Three Fruit Salad
| Ingredients 1 cup finely chopped peeled cantaloupe 1 cup finely chopped peeled mango 1 cup sliced small strawberries 1/2 cup finely chopped seeded peeled cucumber 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red onion 1 1/2 tablespoons chopped fresh mint 1 tablespoon chopped fresh basil 2 tablespoons fresh lime juice 2 tablespoons finely chopped seeded jalapeño pepper 1 tablespoon honey 1/4 teaspoon salt Preparation Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon. |  |
Peanut Butter Fudge Cups
 | Ingredients CRUST: 1/4 cup chunky peanut butter 3 tablespoons brown sugar 2 tablespoons chilled butter, cut into small pieces 1 1/2 tablespoons corn syrup 1 cup all-purpose flour 1/8 teaspoon salt 3 tablespoons cold water Cooking spray |
FILLING:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar
Preparation
Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar
Preparation
Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
