Edamame, Cranberry & Sprouts Pinwheel Wraps

These healthy edamame, cranberry and sprouts pinwheel wraps are high in protein and have a nice combination of sweet and savory with the mix of cranberries and green onions. The edamame adds a nice crunch.

They're great for showers- women love them because they're flavorful,
nutritious and pretty.

You can cut them in small pieces for an appetizer or in bigger
sections as part of a main entree for a spring lunch.

Makes about 35 appetizer size bites or 20 half-wraps

INGREDIENTS:
Large Whole Wheat or Flour Burrito Wraps- 7
Light Cream Cheese- 8 oz. (1 brick)
Shelled Edamame- 12 oz. (1 1/2 cups), cooked
Craisins- 1 cup
Green Onions- 1/3 cup, chopped
Sprouts- 1 cup
Optional- sunflower seeds
Optional- Feta- I did not use this time...

Mix together edamame, craisins and green onions. Season with a bit of
salt and pepper.

Spread cream cheese across first burrito.

Spoon edamame mix over wrap, putting more at the bottom. Top with sprouts.

Fold sides of burrito in. Then roll from bottom to top. Slice in
sections as desired.

Ladybug Crackers

Ingredients

• 2 ounces cream cheese, softened
• 2 tablespoons sour cream
• Black paste food coloring
• 1/2 teaspoon minced green onion
• 1/8 teaspoon garlic salt
• 1/8 teaspoon minced fresh parsley
• 36 butter-flavored crackers
• 18 cherry tomatoes, quartered
• 18 large pitted ripe olives
• 72 fresh green onion pieces (about 1-1/2 inches long)

Instructions

1. In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
2. Add the green onion, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
3. For heads, halve the olives widthwise; place one half on each cracker. Insert two pieces of green onion into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

French Toast Cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks

FOR THE CUPCAKES
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract

To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the cupcakes.

If you're not using the streusel right away, refrigerate it until ready to use.

To make the cupcakes: Pre heat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.

Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Frost with Maple Syrup Butter cream Frosting

Strawberry Bruschetta

Yield: 4 - 6 servings

1 cup strawberries, hulled and diced
1 tablespoon sugar
1 French baguette, sliced on a bias
4 ounces goat cheese
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/4 cup minced basil leaves
freshly ground black pepper

Combine the strawberries and sugar in a small bowl; toss to combine. Let the berried macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Apple Grape Drink

Prep/Total Time: 15 min. Yield: 15 Servings

6 cups apple juice, chilled
3 cups white grape juice, chilled
1 can (12 ounces) frozen lemonade concentrate, thawed
1 liter club soda, chilled

Directions

• In a large container, combine the juices and lemonade concentrate. Stir in club soda. Pour into chilled glasses. Serve immediately. Yield: 3-3/4 quarts.