First for Women – August 26, 2019

Marinated White and

Green Bean Salad

Per serving: Cal. 169 Pro. 6g Carb. 18g Fiber 8g Sug. 3g

Chol. 0mg Sod. 243mg Total fat: 9g Sat. 1g Trans. 0g

ACTIVE TIME: 20 min. TOTAL TIME: 25 min. SERVES: 6

1 lb. green beans,trimmed

1 tsp. grated lemon zest

1 Tbs. fresh lemon juice

1 tsp. chopped fresh rosemary

(^1) ⁄ 8 tsp. salt
(^1) ⁄ 8 tsp. pepper
3 Tbs. olive oil
1 (15.5 oz.) can cannellini beans,
rinsed and drained
(^1) ⁄ 3 cup drained pitted kalamata
olives,halved
(^1) ⁄ 4 cup diced red onions
Per serving: Cal. 352 Pro. 2g Carb. 39g Fiber 1g Sug. 30g
Chol. 64mg Sod. 282mg Total fat: 21g Sat. 11g Trans. 1g
1 pkg. (15.25 oz.)devil’s food
cake mix
(^1) ⁄ 2 cup mini chocolate chips
3 eggs
(^1) ⁄ 3 cup oil
1 lb. butter,at room temp.
4 cups confectioners’ sugar,
3 Tbs. strawberry extract
Red liquid food coloring
24 strawberries
1 Heat oven to 350°F. Line 24 muf f in
cups with cupcake liners. Toss 2 Tbs.
cake mix with chocolate chips; reserve.
Prepare remaining cake mix with eggs,
oil and 1 cup water according to pack-
age directions. Stir in chocolate chips
with any remaining dry cake mix.
Strawberry Double-
Chocolate Cupcakes
ACTIVE TIME:45 min.TOTAL TIME:2hrs.SERVES: 24
8/26/19 First for women 59
Our fast, from-scratch vinaigrette
with fresh rosemary and lemon adds
a tangy punch to this easy side
Studded with chocolate, these
shortcut treats delight with every bite
Thanks to these deliciously
frosty spins on summertime
treats, you can have your
dessert and drink it too!
Chill out with
dessert cocktails
Strawberry Shortcake
This frozen pretty-in-pink sip is
f lavored with vanilla vodka, which
adds a deep, sweet note. Don’t have
any on hand? Use plain vodka plus
1 tsp. vanilla extract. To m a k e :
Puree 3 cups frozen strawber-
ries, 1^1 ⁄ 2 cups vanilla ice
cream, 12 oz. vanilla-
f lavored vodka and
1 tsp. almond extract.
Dip rims of 6 glasses
in water, then
sugar; divide drink
among glasses.
Prosecco, a sparkling wine from
Ita ly, is light, refreshing and less
expensive than Champagne from
France. Pair it with sorbet to tickle
your nose and tantalize your
taste buds. To m a k e : Add 1 Tbs.
Limoncello liqueur to
the bottom of each of
6 coupe glasses. Add
1 small scoop lemon
sorbet to each. Divide
1 (750 ml.) bott le pro-
secco among glasses.
Garnish with mint.
White chocolate and marshmal-
low come together in a tasty twist
on ever yone’s favorite ca mpf ire
combo. To m a k e : In blender, puree
2 cups vanilla ice cream,
2 cups marshmallow
fluff, 1^1 ⁄ 2 cups milk and
(^1) ⁄ 2 cup white choco-
late liqueur. Divide
among 6 glasses. Top
with crushed graham
crackers and drizzle
with caramel sauce.
Prosecco-Sorbet Float
S’mores White Russian
FO
OD
&^
PH
OT
O^ (
3 )
Divide among liners. Bake until tooth-
pick inserted into centers comes out
clean, 18–20 min. Cool on rack.
2 On medium speed, beat butter unti l
f luffy, 2 min. On low speed, gradually
beat in confectioners’ sugar, t hen
strawberry extract until smooth. On
medium-high speed, beat until light
and f luffy, 2–3 min. Tint with red food
coloring as desired.
3 In batches, transfer frosting to pas-
try bag fitted with medium star tip.
Pipe over cupcakes. Top each cupcake
with a strawberry.
1 Bring large pot of salted water to a
boil. Add green beans; cook until crisp-
tender, 2 min. Drain; transfer to bowl
of ice water until cool. Drain; pat dry.
2 In separate bowl, whisk lemon zest,
juice, rosemary, salt and pepper until
sa lt is dissolved; whisk in olive oi l.
3 Toss green beans, cannellini beans,
olives and onions with lemon mixture.
feast