Bug Juice Smoothies

4 cups vanilla fat free yogurt
4 bananas, cut into chunks
2 cups frozen strawberries
2 cups orange juice

Place half of each ingredient in blender. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses. Repeat with remaining ingredients. Pour into remaining 4 glasses. Serve immediately. Freeze leftovers.

Cheese Straw Twists

2/3 cup grated Parmesan cheese
1 tsp paprika
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg, slightly beaten

Heat oven to 425. Cover 2 cookie sheets with cooking parchment paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12x10 inch rectangle. Brush egg over pastry. Sprinkle with 3 Tablespoons of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2 inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7-8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Makes 4 dozen

Chicken and Spinach Tortellini Soup

1 Tbsp olive oil
1/3 cup chopped green onions (about 5)
1/3 cup julienne cut carrots
1 tsp finely chopped garlic
6 cups chicken broth
2 cups shredded cooked chicken
1 cup frozen small cheese filled tortellini
1/4 tsp ground nutmeg
1/8 tsp pepper
3 cups chopped fresh spinach

In large pot, heat oil. Cook onions, carrots, and garlic in oil 3-4 minutes, stirring frequently, until onions are softened. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3-5 minutes or until tortellini are tender. Stir in nutmeg, pepper and spinach. Cover and cook 2-3 minutes or until spinach is hot.

Serves 5

Chicken Creole Soup

2 Tbsp butter
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 tsp finely chopped garlic
2 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup all purpose flour
2 cans diced tomatoes, undrained
4 cups chicken broth
2 cups water
1 cup uncooked regular long grain white rice
1 tsp salt
1/4 tsp cayenne pepper
2 bay leaves

In large pot, melt butter. Add onions, celery, bell pepper, garlic and chicken. Cook 7-9 minutes, stirring frequently, until onion is softened. Stir in the flour. Cook 5-6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15-20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

Serves 8

Spinach Artichoke Dip

1 package (10 oz) frozen chopped spinach
1/4 cup chopped onion
1 Tbsp butter
4 oz cream cheese, softened
1/4 cup heavy whipping cream
1 can (14 oz) water packed artichoke hearts, drained and rinsed and chopped
1 cup (4 oz) shredded monterey jack cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1/4 tsp cayenne pepper
1/8 tsp pepper
1/2 cup shredded parmesan cheese
Assorted crackers

Cook spinach according to package directions for microwave; drain and squeeze dry. Set aside. Place onion and butter in a small bowl. Cover and microwave for 2-3 minutes or until onion is tender, stirring once; set aside. In a large bowl, beat cream cheese and whipping cream until smooth. Fold in the spinach, artichokes, cheeses, cayenne, pepper and onion mixture. Transfer to a greased 9 inch dish. Sprinkle with parmesan cheese. Microwave, uncovered, for 4-5 minutes or until bubbly. Serve with crackers.

Makes 3 1/2 cups