For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/15/21

A simple meal, for a hot day, bless it to you and may your day be filled with Blessings!

Celebrate you today! Put a Candle on the cheesecake! You MADE IT Celebrate!

Kid-Friendly Easter Spread: Cinnamon Monkey Bread

Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. —Lisa Combs, Greenville, Ohio

Ingredients

• 4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

• 1/2 cup sugar

• 2 teaspoons ground cinnamon

• 1/2 cup butter, melted

• 1/2 cup packed brown sugar

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Directions

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar.

• Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

Nutrition Facts 1 slice: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.

Kid-Friendly Easter Spread: Green Pea Casserole

This has been my family's favorite vegetable casserole for 20 years now! The kids requested it again and again for Thanksgiving dinner. —Barbara Preneta, Unionville, Connecticut

Ingredients

• 5 cups frozen peas (about 20 ounces), thawed

• 1 celery rib, chopped

• 1/2 cup mayonnaise

• 1/3 cup chopped onion

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (6 ounces) stuffing mix

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Directions

• Preheat oven to 350°. Mix first six ingredients; transfer to a greased 11x7-in baking dish. Prepare stuffing mix according to package directions. Spread over pea mixture. Bake, uncovered, until lightly browned, 20-25 minutes.

Nutrition Facts 2/3 cup: 293 calories, 17g fat (5g saturated fat), 16mg cholesterol, 581mg sodium, 29g carbohydrate (6g sugars, 5g fiber), 7g protein.

TASTE OF HOME

Parmesan Butternut Squash

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. —Jackie O'Callaghan, West Lafayette, Indiana

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes

• 2 tablespoons water

• 1/2 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

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Directions

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain.

• Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts 3/4 cup: 112 calories, 2g fat (1g saturated fat), 4mg cholesterol, 168mg sodium, 23g carbohydrate (5g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

Strawberry Salad with Poppy Seed Dressing

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan

Ingredients

• 1/4 cup sugar

• 1/3 cup slivered almonds

• 1 bunch romaine, torn (about 8 cups)

• 1 small onion, halved and thinly sliced

• 2 cups halved fresh strawberries

• DRESSING:

• 1/4 cup mayonnaise

• 2 tablespoons sugar

• 1 tablespoon sour cream

• 1 tablespoon 2% milk

• 2-1/4 teaspoons cider vinegar

• 1-1/2 teaspoons poppy seeds

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Directions

• Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.

• Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

Health Tip: Turn this potluck salad into something heartier. Grill 2 pounds boneless skinless chicken breasts, slice and add to the salad for 10 main dish servings.

Nutrition Facts 3/4 cup: 110 calories, 6g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.