RED, WHITE, AND BLUE ICE CREAM CONE CUPCAKES


PREP TIME 20 MIN. – COOK TIME 22 MIN. READY IN 42 MIN. + COOLING TIME – SERVINGS 12


1 (2.75 oz) box jumbo (flat- bottomed) ice cream cones 1 (13.2 oz) pkg white or yellow cake mix 1 cup water


¹/³ cup canola oil 3 large eggs Red and blue food coloring, as needed


1 (7 oz) jar marshmallow creme 1½ cups heavy whipping cream 12 maraschino cherries with stems Red, white, and blue sprinkles, as needed


STEP 1 Preheat oven to 350°F. In a 12-cup muffin tin, stand each cone upright in a cup. In a large bowl, combine the cake mix, water, oil, and eggs. Mix until smooth. STEP 2 Divide cake batter evenly among 3 medium bowls. To one bowl, add a few drops of the red food coloring and combine thoroughly. To another bowl, add a few drops of the blue food coloring and combine thoroughly. Leave the last bowl plain. STEP 3 Fill each cone two-thirds full, alternating each colored batter. (There may be some leftover batter.) Bake until a toothpick inserted into the center comes out clean, about 20–22 min. Let cool completely. STEP 4 When ready to serve, to a large bowl, add the marshmallow creme and whipping cream. Using a handheld or stand mixer, beat until stiff peaks form. Transfer mixture into a piping bag with a star pastry tip and pipe onto cupcakes. Top each cupcake with 1 maraschino cherry and sprinkles.


TIP For an extra pop of fresh flavor, garnish with some cilantro.


PER SERVING: 374 CALORIES, 19G FAT, 8G SATURATED FAT, 86MG CHOLESTEROL, 258MG SODIUM, 46G CARBOHYDRATE, 0G FIBER, 27G SUGAR, 4G PROTEIN


TURKEY AND CHEESE SUB SANDWICHES WITH OLIVE BUTTER


PREP TIME 20 MIN. – COOK TIME 0 MIN. READY IN 20 MIN. – SERVINGS 4


2 tbsp sun-dried tomatoes 2 tbsp pitted black olives 4 tbsp (½ stick) unsalted butter, softened 2 (14-inch) baguettes, split lengthwise


4 oz sliced pepper jack cheese 6 oz sliced deli turkey breast 4 oz sliced salami 2 medium tomatoes, thinly sliced 2 cups shredded iceberg lettuce


STEP 1 Finely chop the sun-dried tomatoes and olives. In a small bowl, combine the butter, sun-dried tomatoes, and olives. Spread tomato-olive butter evenly onto both halves of each baguette. STEP 2 Layer bottom half of each baguette with the cheese, turkey, and salami. Top with tomato slices and lettuce. Close the sandwich with remaining baguette tops. Wrap in wax or parchment paper and cut each baguette into 2 sandwiches.


PER SERVING: 618 CALORIES, 30G FAT, 15G SATURATED FAT, 96MG CHOLESTEROL, 1595MG SODIUM, 57G CARBOHYDRATE, 3G FIBER, 6G SUGAR, 32G PROTEIN


AVOCADO RANCH SALAD WITH CRISPY QUINOA


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4


2 tbsp olive oil 1 (8.8 oz) pkg precooked white or red quinoa 2 ripe avocados 1 pint grape tomatoes


½ (13 oz) pkg Nature’s Promise® Hard Cooked Peeled Eggs 2 (12.8 oz) bags Taste of Inspirations® Avocado Ranch Chopped Salad Kit


STEP 1 In a 10-inch skillet, heat the oil on high. Add the quinoa in a single layer and season with salt and pepper. Cook quinoa until golden, about 8–10 min., stirring occasionally. Remove from skillet and let cool slightly. STEP 2 Meanwhile, halve the avocados, remove pits, and dice. Halve the tomatoes and quarter the eggs. To a large bowl, add the chopped salad and any included toppings. Drizzle with included dressing and toss to coat. Add avocados, tomatoes, and eggs. Top with crispy quinoa and serve immediately.


PER SERVING: 634 CALORIES, 46G FAT, 9G SATURATED FAT, 199MG CHOLESTEROL, 472MG SODIUM, 40G CARBOHYDRATE, 13G FIBER, 9G SUGAR, 18G PROTEIN


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