2020-04-13_Womans_World

oot.oot.

Sandra’s tangy-creamy sauce perfectly

complements a mix of colorful asparagus

Servings: 8. Active time: 30 min. Total time: 30 min.

Calories: 89 Protein: 2g Fat: 6g (3g sat.) Chol.: 14mg Carbs.: 5g

Sodium: 247mg Fiber: 1g Sugar: 2g

Asparagus with Spicy

Mustard Dipping Sauce

Servings: 8. Active time:

25 min. Total time: 2 hrs.

Calories: 279 Protein: 7g Fat: 13g

(8g sat.) Chol.: 37mg Carbs.: 35g

Sodium: 266mg Fiber: 4g Sugar: 4g

Servings: 18. Active time: 1 hr.

Total time: 2 hrs. 20 min.

Calories: 330 Protein: 2g Fat: 10g (5g

sat.) Chol.: 23mg Carbs.: 57g Sodium:

221mg Fiber: 0g Sugar: 42g

Stuffed potatoes are perfect for a crowd—prep ’em a day ahead, then pop into the oven just before serving

Buttermilk-enriched

cake mix and tinted

frosting make an edible

centerpiece that’s

impressive yet easy

Heat oven to 350°F. Prick

potatoes with fork. Bake

until tender, about 1 hr.

Cool 15 min. Cut in ha lf

lengthwise. Scoop out flesh,

leaving ½"-thick shells.

In microwave-safe covered

bowl, microwave broccoli

until tender, 1–2 min.; drain.

Mash potato until almost

Heat oven to 350°F. Line 18

muf f in cups with white cup-

cake liners. On low speed, beat

cake mix, buttermilk, eggs and

vanilla until combined, 30 sec.;

on medium, beat 2 min. Evenly

divide among liners. Bake until

toothpick inserted into centers

comes out clean, 18–20 min. Cool

10 min. Transfer from pans to

rack; cool completely.

Tint frosting yellow with food

Broccoli-Cheese Twice-Baked Potatoes

Fo
od
&^ P

ho
to^ (

7 )

4 large baking potatoes

1 cup finely chopped

broccoli florets

1 cup sour cream

½ cup milk

¼ cup butter, melted

½ tsp. salt

½ cup finely shredded

Cheddar cheese

Chopped fresh chives

1 cup sour cream

¼ cup spicy brown

mustard

1 Tbs. chopped fresh

parsley

2 tsp. lemon juice

3 tsp. dry Italian salad

dressing mix

2 lbs. green and/or

white asparagus,

trimmed

1 Tbs. extra-virgin

olive oil

1 tsp. grated lemon

zest

Lemon zest curls

(optional)

18 white cupcake liners

1 (16 oz.) pkg. poundcake

mix

1¼ cups whole buttermilk

2 eggs

½ tsp. vanilla extract

2 (16 oz.) conts. white

frosting

Liquid yellow food coloring

1 (8") Styrofoam sphere

Wooden toothpicks

Green paper cupcake liners

coloring; reserve. Place sphere in

decorative container; secure as

needed. Starting along rim of con-

tainer, press toothpicks halfway

into St yrofoam. Gently press cup-

cakes onto picks. Continue attach-

ing picks and remaining cupcakes

up side of sphere until covered.

Pinch green cupcake liners in

middle from underside to form

cone-shapes; tuck between cup-

ca kes, securing with pick s, if

necessary. If cupcake liners are too

tall, fold pointed ends to match

height of cupcakes. Pipe or spread

frosting over cupcakes.

smooth. Add sour cream,

milk, butter and salt; mash.

Stir in broccoli and cheese.

Spoon into shells. Place in

13 "x9" baking pan. Bake 15

min. Sprink le with chives.

In bowl, combine sour

cream, mustard, parsley,

lemon juice and 1 tsp.

salad dressing mix. Cover

and reserve in refrigerator.

Prepare grill for

direct-heat cooking over

medium heat. Drizzle

asparagus with oil and

sprinkle with remaining

2 tsp. salad dressing mix;

toss to coat. Grill aspara-

gus, turning often, until

tender, 8–10 min. Toss

with lemon zest and serve

with sauce. If desired, top

with lemon zest curls.

Buttercup

Cupcake Bouquet

Woma n’s World^ 4/13/20 (^33)