brazilian COffee PREP TIME: 10 MIN • 1/3 cup unsweetened cocoa • 1/4 teaspoon salt • 1 teaspoon ground cinnamon • 1 (14 oz.) can eagle Brand® Sweetened Condensed Milk direCtionS 1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well. 2. SLOwLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm. 3. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving. berries & Cream panCake skewers PREP TIME: 30 MIN • Crisco Original No-Stick Cooking Spray • 1 cup Hungry Jack® Complete Buttermilk Pancake & waffle Mix (Just Add water) • 3/4 cup water • 1 (8 oz.) container mascarpone cheese softened or 1 (8 oz.) package cream cheese softened • 1/4 cup powdered sugar ® MAKES: 2 quARTS • 5 cups water • 1 1/3 cups strong brewed Folgers Classic roast ® Coffee MAKES: 16 SKEwERS • 1 teaspoon vanilla extract • 16 medium strawberries sliced into 3 pieces • 16 blueberries • 16 (5 to 6 in.) decorative skewers • Hungry Jack® Original Syrup direCtionS 1. COAT griddle or large skillet with no-stick cooking spray. Heat to medium heat (325°F). 2. STIR together pancake mix and water in medium bowl until smooth. Let stand 3 minutes. Pour 1 teaspoon batter on hot griddle. Cook 1 minute; flip. Cook additional 30 seconds. Repeat to make 45 mini pancakes. 3. BEAT mascarpone, powdered sugar and vanilla in medium bowl with electric mixer on medium speed until smooth. Spread mascarpone mixture evenly onto one side of each pancake. Stack strawberry slice on top of mascarpone. Place another pancake on strawberry. Repeat to make three layers. Top with blueberry. Insert skewer through blueberry into pancake stack. Repeat to make 16 pancake skewers. Serve with syrup. ©/® The J. M. Smucker Company ©/® The J. M. Smucker Company COld strawberry & basil sOup PREP TIME: 10 MIN • 2 pints strawberries • 2 cups vanilla Greek yogurt • 1 cup Smucker’s ® Sugar Free Seedless Strawberry Jam or 1 cup Smucker’s ® Low Sugar™ Reduced Sugar Strawberry Preserves direCtionS 1. BLEND together strawberries, yogurt, jam and orange marmalade in an electric blender until smooth. 2. STIR in basil, salt and pepper. Chill for 2 hours. 3. SERVE chilled with a dollop of yogurt and sprig of basil. pasta primavera with lemOn-Caper sauCe PREP TIME: 30 MIN • 1/4 cup Crisco ® Pure Olive Oil • 1 large red or yellow onion, chopped • 1 pound fresh asparagus spears, trimmed, cut into 1-inch pieces • 1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick • 1/4 teaspoon salt • 1/2 teaspoon coarsely ground pepper • 8 ounces uncooked linguine pasta • 1 cup frozen peas and carrots direCtionS 1. HEAT oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender. 2. COOK pasta in salted water according to package directions, adding frozen peas and carrots during last 5 minutes of cooking time. Drain. 3. HEAT butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers. 4. COMBINE pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese. MAKES: 6 TO 8 SERVINGS • 1 cup Smucker’s ® Sugar Free Orange Marmalade • 1 1/2 tablespoons minced fresh basil • 1/8 teaspoon salt • 1/8 teaspoon ground black pepper MAKES: 4 SERVINGS Lemon-Caper Sauce • 1/4 cup butter • 2 tablespoons Pillsbury BeSt® All Purpose Flour • 1 1/2 teaspoons minced fresh garlic • 1 (14 1/2 oz.) can chicken broth • 3 tablespoons Santa Cruz organic ® Pure Lemon Juice • 1/4 cup Crosse & Blackwell® Capers drained • 1/4 cup minced fresh parsley • 1 cup finely shredded Parmesan cheese ©/® The J. M. Smucker Company ©/® The J. M. Smucker Company Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. asian Orange glazed salmOn PREP TIME: 10 MIN • 3/4 cup Smucker’s ® Simply Fruit ® Orange Marmalade Spreadable Fruit • 1/4 cup soy sauce • 1/4 cup honey • 2 tablespoons fresh lemon juice • 1 teaspoon garlic powder direCtionS 1. COMBINE orange marmalade, soy sauce, honey, lemon juice, garlic powder and ginger in 8-inch square glass baking dish. Add fish and turn to coat. Marinate in refrigerator 1 to 2 hours, turning occasionally. 2. HEAT broiler. Remove fish from marinade. Place on broiler pan. Place marinade in small saucepan and boil one minute. Broil fish about 6-inches from heat, 4 to 6 minutes per side until just opaque in center, basting occasionally with marinade. Place fish on plates. Serve with rice. raspberry lemOnade bars PREP TIME: 15 MIN • Crisco ® Original No-Stick Cooking Spray • 1 (17.5 oz.) package Pillsbury® Pink Lemonade Flavored Cookie Mix • 1/2 cup butter softened • 1/3 cup Smucker’s ® Seedless Red Raspberry Jam direCtionS 1. HEAT oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray. 2. COMBINE cookie mix and butter in large bowl with fork until mixture resembles coarse crumbs. Reserve 3/4 cup crumbs for topping. Press remaining mixture evenly into bottom of prepared baking pan. Bake 10 minutes. 3. SPREAD jam evenly over partially baked crust. Beat cream cheese, sugar and egg in medium bowl with electric mixer until smooth. Spoon over jam to cover. Sprinkle with reserved crumbs. 4. BAKE 20 to 25 minutes. Cool completely. Chill 1 hour. Remove from pan using edges of foil. Peel away foil from sides. Cut into bars. MAKES: 4 SERVINGS • 1/2 teaspoon ground ginger • 4 (6 oz.) salmon, tuna or swordfish fillets about 3/4-inch thick • Cooked white rice MAKES: 30 BARS • 1 (8 oz.) package cream cheese • 1/4 cup sugar • 1 large egg ©/® The J. M. Smucker Company ©/® The J. M. Smucker Company