Prep: 10 min.
Cook: 12 min.
Yield: 48 muffins
Cost per serving: 12¢

Ingredients

4  tablespoons  unsalted butter
1/4  cup  finely chopped onion
2  garlic cloves, finely chopped
1  cup  all-purpose flour
1  cup  yellow cornmeal

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Prep: 10 min.
Cook: 20 min.
Yield: 24 crostini
Cost per serving: 41¢

Ingredients

1  French baguette (1 lb.), sliced into 24 (1/2-inch) pieces
4  tablespoons  olive oil
Salt and pepper
1  clove garlic, cut in half
1  (12 oz.) jar marinated artichoke hearts, drained and chopped into 1/2-inch pieces
2  tablespoons  jarred roasted red peppers, drained and chopped
1  cup  coarsely grated Parmesan
1  small bunch arugula (2.5 oz.), roughly chopped

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Prep: 5 min.
Bake: 1 hr.
Chill: 4 hr.
Yield: 8
Cost per serving: $1.05

8 oz. cream cheese, at room temperature
¼ cup all-purpose flour
1½ cups sugar
3 large eggs, at room temperature
16 oz. whole-milk ricotta, at room temperature
1 cup milk, at room temperature
1 tsp. vanilla extract=
2 Tbsp. lemon juice
1 Tbsp. grated lemon zest
Assorted berries or ½ cup graham cracker crumbs, optional

1. Preheat oven to 350°F. Have ready a large baking pan, and put a kettle of water on stove to boil.

2. In a large bowl, using an electric mixer on medium speed, beat cream cheese with flour and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in ricotta, milk, vanilla, lemon juice and zest. Divide mixture among 8 6-oz. ramekins or custard cups and set each in baking pan.

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Prep: 15 min.
Serves: 8
Cost per serving: $1.37

Ingredients

3 bunches watercress, tough stems removed (6 oz. each before trimming)
4 oz. goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
¼ cup reduced-fat mayonnaise
2 Tbsp. chopped fresh parsley

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Prep: 15 min.
Cook: 2 hr. 50 min.
Serves: 10
Cost per serving: $2.01

1 (9 lb.) shank portion smoked ham on the bone
21/2 lb. medium onions, peeled and cut in sixths
1 (20 oz.) can pineapple chunks in juice
2 Tbsp. honey mustard
1/2 cup plain dried bread crumbs
1/2 cup shredded Swiss cheese
1/4 tsp. kosher salt

1. Preheat oven to 350º. Put ham in roasting pan. Add onions, followed by pineapple and juice. Cover snugly with foil and bake for 21/2 hours.

2.  Uncover and baste ham. Brush on honey mustard. Combine bread crumbs, cheese and salt; crumble over mustard. Bake for 20 minutes, until golden.

PER SERVING: Cal. 559, Fat 20g (Sat. 7g), Chol. 194mg, Fiber 3g, Pro. 69g, Carb. 23g, Sod. 336mg

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Prep: 10 min.
Chill: 30 hr.
Bake: 1 hr.
Serves: 8
Cost per serving: 56¢

Ingredients

TART SHELL:

1/4  cups  all-purpose flour
1/2  cup  sugar
1/4  teaspoon  salt
8  tablespoons  (1 stick) unsalted butter, melted and cooled slightly
1/4  teaspoon  vanilla extract
1  tablespoon  heavy cream

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Prep: 30 min.
Rise: 3 hr.
Bake: 40 min.
Cost per serving: $1.13

Ingredients

1/2  cup  lukewarm water
3/4  cup  plus 1 tsp. granulated sugar
2  (1/4 oz.) packages active dry yeast
2  sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
6  large eggs
1  tablespoon  grated lemon peel

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Compliment the food on your Easter menu with a festive drink!

Framboise Spritzers

Peach Sangria

Raspberry Lemonade

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Prep: 15 min.

Cook: 10 min.

Yield: 24 halves

Cost per serving: 9¢

Ingredients

12  large eggs
4  tablespoons  mayonnaise
2  teaspoons  Dijon mustard
1/4  teaspoon  salt
pinch of pepper

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Prep: 20 min.
Cook: 20 min.
Yield: 30 pieces
Cost per serving: 17¢

Ingredients

1  (10 oz.) French baguette, cut into 30 (1/2-inch) slices
2  garlic cloves
2  tablespoons  olive oil
1  (10 oz.) box frozen baby peas
1/4  cup  finely chopped fresh mint
3  ounces  cream cheese, at room temperature
1  tablespoon  grated Parmesan
Salt and pepper

Preparation

1.  Make toasts: Preheat oven to 375°F. Lay baguette slices out in a single layer on a baking sheet and bake for 10 minutes, or until dry and crispy. Cut 1 garlic clove in half. Brush one side of each toasted baguette slice lightly with olive oil and rub with cut side of garlic clove. Return toasts to oven for 4 minutes. Cool completely.

2.  Make pea puree: Mince remaining garlic clove. Place peas, minced garlic and 1/3 cup water in pan, bring to boil and cook for 5 minutes. Puree mixture in food processor until smooth. Let cool for 5 minutes. Add mint and process again until mint is blended in. Let cool completely in food processor bowl.

3.  When pea mixture is cool, pulse in cream cheese and Parmesan until combined; season with salt and pepper. When ready to serve, spoon a small amount of puree onto each toast.
Nutritional Information

PER SERVING (1 piece): 85 Cal., 3g Fat (1g Sat.), 3mg Chol., 1g Fiber, 3g Pro., 13g Carb., 182mg Sod.

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