GRASSHOPPER CUPCAKES

Ingredients:

• 1 box Duncan Hines Dark Chocolate Fudge cake mix

To make the cake mix you will need

• 1/2 cup vegetable oil
• 1 1/3 cup water
• 3 eggs
• 1 bag of individual mints, like thin mints or peppermint patty, approximately 30-40, unwrapped
• 1 can pre-made white frosting, butter cream or cream cheese
• Green food coloring or sprinkles
• Peppermint extract for icing, if desired

Directions:

Preheat oven to 350 F. Use cupcake liners for regular sized cupcakes. Prepare the cake mix as indicated on the box. Only fill the cupcakes to about 2/3 full. Place a mint in the middle of each cup then spoon a little more batter over the mint.

Bake for approximately 20 minutes. Test by pressing down lightly on the cupcake top. If it springs back up it is done. The toothpick test won’t work because the center is gooey from the melted mint. Cool the cupcakes completely before icing.

For the frosting, you can use as is and sprinkle with green colored sugar. Or mix green food coloring and a drop of peppermint extract to taste. Ice the cupcakes when they are cool. Cut the remaining mints in half and garnish the top of the cupcake with the mint.

SUNFLOWER SEED BRITTLE

• 1 tablespoon butter
• 2 cups sugar*
• 1 cup light corn syrup
• 1/2 cup water
• 1-1/2 cups raw or roasted sunflower kernels
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

You must have a candy thermometer in order to do this recipe. If you don’t get the temperature right, the brittle won’t set up correctly.

• You will need a large heavy saucepan. Turn the heat to medium and with the tablespoon of butter grease the sides of the pan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until the candy thermometer reads 260° (hard-ball stage).
• Stir in sunflower kernels and butter. Continue to stir and cook on medium to 300° (hard-crack stage).
• Remove from the heat; vigorously stir in vanilla and baking soda to the mixture in the pan.
• Pour into a large buttered pan or cookie sheet with sides. Spread evenly about a quarter inch thick.
• Once the brittle is cooled, break into pieces. Store in an airtight container.

Seafood Rice Salad

This is a variation of a recipe that I got from my friend, Asta, from Lithuania. It can easily be tailored to suit individual tastes, and is quite healthy. This is how I prefer to make it.

Ingredients:

• 1 cup rice
• 1 corn on the cob
• cucumber, diced
• small onion, diced
• red or yellow bell pepper, diced
• salt
• pepper
• seafood of your choice, fresh or canned
• light miracle whip

First, you’ll need to cook the rice (I prefer to use brown rice), and allow it to cool. I like to add corn to my salad, and prefer fresh cooked corn on the cob, cooked, cooled, and then cut off, but canned or frozen corn works too. In a large bowl, mix the cooled rice and corn. Add remaining ingredients to your taste, and mix thoroughly. I use about half a cucumber, half a medium onion, and about one-eighth of a bell pepper. Add salt and pepper to taste. To add a little extra zing, I like to use my garlic salt grinder instead of regular salt. Add your preferred seafood. I typically have used shrimp or crab, but most recently I use a seafood medley of fresh shrimp, crab and calamari. Finally, add miracle whip to taste. I prefer to use light miracle whip. Serve as a main dish, or as a side salad. Enjoy!

Nacho Beef Bake

• 1.5 pounds lean ground beef or turkey
• 1 15 oz. can black beans, drained and rinsed
• One-half cup water
• 1 envelope reduced-sodium taco seasoning
• 2 eight ounce tubes of refrigerated reduced-fat crescent rolls
• 1 cup reduced-fat sour cream
• 1 cup shredded cheddar cheese
• 4 oz. baked nacho tortilla chips (about 2 cups crushed)
• 3 cups shredded lettuce
• 3 medium tomatoes, chopped

In a large skillet, cook beef over medium heat until it is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated thoroughly; set aside.

Unroll the crescent dough and press into the bottom and up the sides of a 13 x 9 inch baking dish coated with cooking spray; seal the seams and perforations. Spoon the beef mixture over the dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.

Bake uncovered at 375 degrees for 20 minutes or until cheese is melted. Top with lettuce and tomatoes and more sour cream if desired. Serve immediately.

Yogurt Popsicles with Fruit

MAKES 4

• 1 cup plain yogurt
• 2 Tablespoons honey
• 1 cup fresh or frozen fruit of your choice (blueberries, cherries, strawberries, use your imagination.) Let the frozen fruit thaw just a bit before making the pops

Put these ingredients in a blender. Blend them to the consistency you want from chucky to smooth.

Divide the blended mixture among 4 paper cups, 5 ounce size. (You can use commercial Popsicle molds if you prefer, but you will need to adjust the recipe to fill the larger molds.)

Put a piece of aluminum foil over the cups.

Cut a small slit in the aluminum foil and insert a Popsicle stick for the handle.

Freeze until solid.

When you are ready for a cool treat, peel off the paper cup and enjoy! (You can leave the aluminum foil around the stick to catch the drips.)

Wild Rice Mix ‘n Match Salad

Cook three-fourths cup washed wild rice until done, about 45 minutes. Drain, rinse and cool. To this add:

• 1 cup slivered almonds
• 1 cup cream, whipped
• 2 kinds of fruit of your choice, for example:
• 2 bananas and 2 cups pineapple tidbits; OR
• 2 bananas and 1 pound fresh pitted and halved cherries; OR
• 2 bananas and green or red seedless halved grapes; OR
• 2 bananas and 2 cups diced apples; or
• Any mixture of fruit you love including strawberries and oranges

If what you come up with is not very colorful, top the bowl with colorful maraschino cherries. Refrigerate.