Pansy Cupcakes

• 3/4 cup each pink, blue, yellow and purple candy melts*
• 3 cups Vanilla Buttercream Frosting
• Green paste (icing) food color*
• 12 Yellow Cupcakes
• 1/4 cup milk chocolate candy melts*
• small candies (such as Hershey’s Chocolate Shoppe Sprinkles)
• small artist’s paintbrush, green cupcake liners

Directions

Place each color candy melt (except milk chocolate) in a separate ziptop bag. Line 2 baking sheets with wax paper. Working with 1 color at a time, heat in microwave on high about 1 minute until wafers melt.

Cut a tiny tip off 1 bottom corner of bag and pipe about one hundred 3⁄4- to 1-in.-long teardrop shapes onto a lined baking sheet (see photo, above). Repeat with each color. Refrigerate until needed.

Spoon 1⁄2 cup frosting into a ziptop bag; set aside. Tint remaining frosting light green. Spread evenly on top of cupcakes.

Peeling petals from wax paper as you go, arrange 6 or 7 flowers, 5 petals (flat side up) for each, on each cupcake.

Melt chocolate candy melts in a small bowl in microwave. With paintbrush, paint chocolate on petals from center out (see large photo, page 135). Snip a small corner from bag with white frosting and pipe a dab in center of each flower. Glue 3 small candies in center. Cut top of green cupcake liners in a zigzag fashion; set decorated cupcake in each.

*Available in stores selling party and cake decorating supplies

Sherried Fillet Steaks

• Nonstick spray coating
• 2 4-ounce beef tenderloin steaks, cut 1/2 inch thick and trimmed of separable fat
• 2 tablespoons dry sherry
• 1/8 teaspoon salt
• 1/8 teaspoon cracked pepper
• Dash dried tarragon, crushed
• Fresh chives or parsley sprigs

Directions

Spray a cold 8-inch skillet with nonstick spray coating. Heat skillet over medium-high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness (160 degrees F for medium doneness). Transfer steaks to a serving platter.

For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley. Makes 2 servings.

Easy Pasta Salad

• 2 cups rotini pasta
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1/4 cup black olives
• 1/3 cup KRAFT Light House Italian Dressing
• 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Directions

1.Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.

2.Add remaining ingredients; mix lightly.

3.Refrigerate several hours or until chilled.

Caramel Popcorn and Peanut Clusters

• 12 cups plain popcorn (6 ounces)
• 1 cup roasted salted (cocktail) peanuts (6 ounces)
• 2 sticks (1 cup) unsalted butter
• 1 (1 pound) box light brown sugar (about 2 1/2 cups)
• 1/2 cup light corn syrup
• 1/2 teaspoon baking soda

Directions

Put popcorn in a large oiled roasting pan and top with peanuts.

Melt butter in a 3-quart heavy saucepan over medium heat. Add sugar and corn syrup and bring to a boil (still over medium heat), without stirring, with a deep-fat thermometer hooked to side, until the thermometer registers 250F, 5 to 8 minutes.

Immediately turn off heat and add soda, stirring until mixture lightens in color and changes texture, about 30 seconds. Pour mixture evenly over popcorn, quickly stirring with two wooden spoons to coat popcorn as much as possible. Spread caramel popcorn evenly in pan and let cool until caramel is hardened, about 30 minutes. Break into dessert size clusters pressing together as necessary.

Make ahead: Clusters keep in large plastic bags 3 days.

Market Sandwich

1/2 cup white vinegar

1 cup thinly sliced red onion

1 cup canned black beans, rinsed and drained

1/2 teaspoon ground cumin

1/4 cup fat-free mayonnaise

1 teaspoon finely chopped canned chipotle chile with sauce

1 tablespoon fresh lime juice

8 slices whole-grain bread

2⁄3 cup crumbled reduced-fat feta

1 medium avocado, thinly sliced

2 tablespoons fresh cilantro, chopped

1 tomato, cut into 8 slices

Boil 1 cup water with vinegar in a small stainless steel saucepan. Add onion; turn off heat; let sit 30 minutes; drain. Puree beans and cumin in a blender. Mix mayonnaise, chipotle and lime juice in a bowl; spread on 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro and tomato. Close sandwiches; serve.

Pizza Squares

INGREDIENTS

1

can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

2

tablespoons olive oil

2

large onions, thinly sliced (4 cups)

6

oz sliced provolone cheese

1

jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into thin strips

2

oz Montrachet or other chèvre (goat) cheese, crumbled (1/3 cup)

2

tablespoons pine nuts, if desired

DIRECTIONS

• 1If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
• 2In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
• 3Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.
  
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