1/2 cup pecans
2/3 cup sugar
1 1/4 cups unsalted butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
18 pecan halves (garnish)
1 egg white, beaten

1. Heat oven to 325 degrees. Place the pecans in a food processor with the sugar and pulse until mixture resembles coarse sand. Add the butter, vanilla and salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
2. Turn the dough out into a 9-inch tart pan and spread it out evenly with a spatula. Dip the spatula into a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
3. Place the pan on a baking sheet and prick the dough all over with a fork. Generously sprinkle the top with additional sugar. Toss the 18 pecan halves in the egg white and evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown, about 1 hour and 10 minutes.
4. Cool in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a pecan half. Cool shortbread wedges on a rack.

Yields 18 cookies: Calories 211, Total Fat 16g, Cholesterol 34mg, Carbohydrate 16g, Protein 2g, Sodium 193mg

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable shortening
1/4 cup sugar
2 eggs, slightly beaten
3/4 cup fresh
or frozen orange juice
1 tablespoon grated
orange rind
1/2 cup chopped nuts
1 1/2 cups coarsely
chopped fresh cranberries

1. Heat oven to 350 degrees. Sift together flour, soda, salt and baking powder. Cream the shortening and sugar until light and fluffy. Beat in eggs and add the flour mixture alternately with orange juice. Stir in rind, nuts and cranberries.
2. Pour into greased and lightly floured loaf pan and bake for 1 hour and 10 minutes. Cool in pan on rack for 10 minutes, then remove from pan and finish cooling on rack. Do not slice until cold.
Note: Miniloaf pans (5×3 inches) can be used. Fill three miniloaf pans and bake for 35 minutes.

Yields 1 loaf
Calories 145, Total Fat 7g, Cholesterol 27mg, Carbohydrate 19g, Protein 3g, Sodium 137mg

1 unbaked 9-inch
whole-wheat pie crust
1/3 cup sugar
3 tablespoons Splenda granular
1 tablespoon all-purpose flour
2 large sweet potatoes,
cooked, peeled and mashed
2 tablespoons butter
1 egg, slightly beaten
2 egg whites, slightly beaten
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup skim evaporated milk

1. Heat oven to 325 degrees. Line a prepared pie pan with crust; set aside.
2. Combine the sugar, Splenda and flour in a large mixing bowl and add the sweet potatoes, butter, eggs and egg whites, nutmeg, cinnamon, vanilla and salt. With electric mixer on medium speed, beat potato mixture until light and fluffy. Slowly blend in milk.
3. Pour mixture evenly into prepared crust. Bake for 20 minutes and increase oven temperature to 375 degrees; bake until done, about 45 minutes. Let cool before cutting.

Yields 10 servings
Calories 179, Total Fat 8g, Cholesterol 28mg, Carbohydrate 23g, Protein 4g, Sodium 230mg

Whole-Wheat Crust
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 to 5 tablespoons cold water

1. Combine the flour and salt in a medium bowl. Cut shortening into the flour mixture until particles are the size of small peas.
2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moist and pastry almost clears side of bowl.
3. Gather pastry into ball: shape into flattened round on a lightly floured surface. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Press firmly against bottom and side. Fold and roll pastry under even with plate; flute. Fill and bake.

Yields 1 pie crust

Pastry
1 1/4 cups all-purpose flour
2 tablespoons Splenda granular
1/4 teaspoon salt
4 tablespoons chilled butter or margarine, cut into pieces
5 tablespoons iced water

Filling
3 Golden Delicious apples, peeled, cored and cut into 1/4-inch thick slices (about 1 1/2 pounds)
1/3 cup sugar
2 tablespoons Splenda granular
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon apple jelly, melted

1. Heat the oven to 375 degrees. Combine the flour, Splenda and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle with iced water and toss with a fork until moist and crumbly (do not form a ball).
2. Press the flour mixture gently into a 4-inch circle on heavy-duty plastic wrap and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Chill the dough in freezer for 5 minutes or until the plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.
3. Combine the apples and remaining ingredients; toss gently. Arrange the apple slices in prepared crust. Bake for 45 minutes or until crust is golden and filling is bubbly. Brush with apple jelly. Cook on wire rack for 20 minutes.

Yields 8 servings
Calories 186, Total Fat 6g, Cholesterol 16mg, Carbohydrate 31g, Protein 2g, Sodium 128mg

Easter is almost here and the preparations are underway for many of us. However, the big question is what will the menu be this year? Will it be the same ham as last year and the year before? The familiar deviled eggs and Hot Cross buns again? Maybe it is time to re-evaluate this year’s Easter meal and bring a fresh perspective to the table with an Easter brunch.

Brunch will allow you to be as creative as you like with your menu. Also, planning and hosting a brunch doesn’t have to be overwhelming. Just remember to keep it simple and do some advance preparations. Here are some fun recipes and entertaining tips to help you create a memorable Easter Brunch.

See All the Brunch Recipes HERE

3 tablespoons butter or margarine
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup all-purpose flour
1 1/4 cups heavy cream
1 tablespoon dry sherry
1/2 pound shrimp, chopped
1 cup crab meat
1 cup chopped lobster meat
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1 egg yolk, slightly beaten
1 tablespoon

1. Line a pie plate with pastry, and set aside. Heat the oven to 375 degrees.

2. Melt the butter in 10-inch skillet and add the green onion and celery. Cook and stir until vegetables are tender, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly stir in cream and cook over low heat until mixture thickens.

3. Add sherry, shrimp, crab, lobster, Old Bay seasoning, salt and pepper. Remove from heat. Spoon the seafood filling into pastry-lined pie crust. Place remaining pastry on top of the pie and seal edges.

4. Mix together the egg yolk and water. Lightly brush yolk mixture over entire top. Prick pie with fork once or twice to release steam. Bake pie in oven until golden brown, about 45 to 50 minutes.

Yields 8 servings

Calories 446, Total Fat 32g, Cholesterol 180g, Carbohydrate 21g, Protein 18g, Sodium 309mg.

1 pound mixed red and yellow baby beets, stems trimmed to 1-inch
1 tablespoon minced shallots or sweet onion
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon grated orange rind
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
Salt to taste
Cayenne to taste
1 5-ounce package mache mixed greens or other mixed greens
1/4 cup crumble Feta or goat cheese

1. Heat oven to 400 degrees. Rinse beets and pat dry with paper towel. Wrap colors separately in foil and roast in oven until tender, about 30 to 35 minutes; cool. Peel the beets and slice.

2. Whisk together the shallot, juices, rind and mustard in small bowl. Slowly whisk in the oil until emulsified and season with salt and cayenne.

3. Arrange the salad greens, beets, and cheese on 4 individual salad plates. Drizzle salad with dressings. Serve immediately.

Yields 4 servings

Calories 109, Total Fat 6g, Cholesterol 8mg, Carbohydrate 12g, Protein 4g, Sodium 181mg.

1 cup prepared granola (your choice of flavor)
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup shredded coconut
1 6-ounce container low-fat vanilla yogurt (or your choice of flavor)
1/4 cup coconut
Mint Leaves

1. In each of two (14-ounce) parfait glasses, layer 1/4 cup granola, about 1/4 cup yogurt, 1/4 cup strawberries, 1/4 cup pineapple and 1 tablespoon coconut

2. Repeat layer. Garnish with mint if desired and additional strawberry.

Yields 2 servings

8 large eggs, slightly beaten
2 tablespoons milk
Salt to taste
2 tablespoons snipped chives
1 tablespoon butter or margarine
1/4 cup shredded, reduced-fat Cheddar cheese
4 (8-inch) flour tortillas, warmed
Salsa (optional)

1. Combine eggs, milk, salt and chives in a small bowl. Beat ingredients together with whisk or fork and set aside.

2. Heat the butter in a non-stick skillet over medium heat until melted. Add the egg mixture. Gently pull the eggs from the side of the skillet with a metal spatula. As the eggs start to set, stir them gently until curds form, about 2 minutes.

3. Remove from heat. Divide the cooked egg mixture evenly between tortillas and top with cheese. Fold up one end of each tortilla over filling, and fold in sides like an envelope. Serve immediately. Serve with salsa if desired.

Yields 4 servings

Calories 425, Total Fat 19g, Cholesterol 434mg, Carbohydrate 41g, Protein 21g, Sodium 560mg.

1 8-ounce package Manicotti pasta (12 shells)
1 cup milk ricotta cheese
3/4 cup grated Parmesan cheese
1 egg yolk
1/3 cup chopped fresh basil
2 tablespoons sliced green onion or chives
1 pound cooked chopped seafood or combination ( such as shrimp, crab, or lobster)
Salt and pepper to taste
Garlic Bechamel Sauce

1. Cook Manicotti pasta as directed on packages; drain and set aside

2. Heat the oven to 350 degrees. Mix the ricotta, 1/2 cup Parmesan cheese, egg yolk, basil, green onion, seafood, salt and pepper until combined.

3. Fill the each Manicotti with seafood mixture and place in a buttered baking dish. Spoon the Garlic Bechamel Sauce over the stuffed Manicotti and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake in oven until heated through, about 20 to 25 minutes. Let stand about 5 minutes before servings.

Garlic Bechamel Sauce
4 tablespoons butter or margarine
2 cloves garlic, minced
5 tablespoons all-purpose flour
4 cups milk
Salt to taste
Pinch Nutmeg

1. Melt butter in medium saucepan over low heat. Stir in the garlic and cook for about 1 minute without browning.

2. Whisk in the flour and cook, stirring without allowing it to brown, about 5 minutes. Slowly whisk in milk and continue whisking to avoid lumping.

3. Season with salt and nutmeg. Bring to a boil and cook, stirring until sauce is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat

Yields 6 servings

Calories 537, Total Fat 24g, Cholestserol 194mg, Carbohydrate 43g, Protein 35g, Sodium 560mg.