Asparagus Brunch Pockets

8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 ounces cream cheese, softened
  
• 1 tablespoon milk
• 1 tablespoon mayonnaise
• 1 tablespoon diced pimientos
• 1 tablespoon finely chopped onion
• 1/8 teaspoon salt
• Pinch pepper
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons butter, melted
• 1 tablespoon seasoned bread crumbs

Directions

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
• cover and boil for 3 minutes. Drain and set aside.
• In a small bowl, beat the cream cheese, milk and mayonnaise until
• smooth. Stir in the pimientos, onion, salt and pepper.
• Unroll crescent dough and separate into triangles; place on an
• ungreased baking sheet. Spoon 1 teaspoon of cream cheese mixture
• into the center of each triangle; top with asparagus. Top each with
• another teaspoonful of cream cheese mixture. Bring three corners of
• dough together and twist; pinch edges to seal.
• Brush with butter; sprinkle with bread crumbs. Bake at 375° for
  
  • 15-18 minutes or until golden brown. Yield: 8 servings.
  
  Nutrition Facts: 1 serving (1 each) equals 194 calories, 14 g fat (5 g saturated fat), 19 mg cholesterol, 338 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Savory Tortellini Salad

Yield
6 Servings
Recipe by: the California Culinary Academy Preparation Time: 1:20

1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside. 

2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. 

3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves. Boston lettuce leaves

Measure
Ingredient
12 ounces Tortellini, spinach-filled, frozen
3 tablespoons Red wine vinegar
1 teaspoon Dried basil
1 teaspoon Dijon mustard
¼ teaspoon Salt
⅛ teaspoon Ground pepper
1 clove Garlic; minced
½ cup Olive oil
¼ cup Parsley; finely chopped
3 ounces Dry salami; cut in thin strips
1 Red bell pepper; seeded and sliced
2 tablespoons Pine nuts; toasted
2 tablespoons Parmesan cheese; grated

Peanut Butter-Chocolate Chip Pound Cake

Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.

Prep Time: 20 Min
Total Time: 2 Hr 55 Min
Makes: 12 servings
INGREDIENTS:
Cake
1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
Icing
1/4 cup creamy peanut butter
1 bag (6 oz) semisweet chocolate chips (1 cup)
Garnish
2 tablespoons chopped peanuts

1. Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
2. Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
3. In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.

High Altitude (3500-6500 ft): Bake 50 to 60 minutes.

NUTRITION INFORMATION:
1 Serving: Calories 475 (Calories from Fat 205); Total Fat 23g (Saturated Fat 9g); Cholesterol 55mg; Sodium 410mg; Total Carbohydrate 57g (Dietary Fiber 3g, Sugars 44g); Protein 10g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium10%; Iron 10% Exchanges: 4 Starch; 4 Other Carbohydrate; 4 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Garnishing this cake with chopped peanuts not only looks pretty, it helps your guests know that the dessert is made with peanuts - vitally important information for those with allergies. This cake is sturdy enough to slice, wrap and pack for brown bag picnics and lunches.