Asparagus Squares
1 cup chopped sweet onion
2 garlic cloves, minced
3 tablespoons butter
1 pound fresh asparagus, trimmed
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Swiss cheese
In a large skillet, sauté onion and garlic in butter over medium heat until tender.
Cut asparagus into 1 inch pieces; set the tips aside. Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes. Add asparagus tops and pepper; sauté 1-2 minutes longer or until asparagus is tender.
Press dough into an ungreased 15 x 10 inch baking pan; seal seams and perforations. Bake at 375º for 6-8 minutes or until lightly browned. Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
Tropical Coleslaw
1 bag (16 oz. ) coleslaw mix (shredded cabbage and carrots)
1 can (11 oz.) mandarin orange segments, drained
2 medium green onions, (2 tablespoons) chopped
1 container (6 oz.) Key lime pie yogurt
1/4 cup mayonnaise or salad dressing
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/4 cup whole cashews
Mix coleslaw mix, mandarin oranges and onions.
In a small bowl, mix yogurt, mayonnaise, lime peel and lime juice, gently fold into coleslaw mixtures. Refrigerate at least 15 minutes but no longer than 4 hours to blend flavors.
Just before serving, sprinkle with cashews. Cover and refrigerate any remaining coleslaw. Makes 14 servings (1/2 cup each)
Chocolate Scones
2 cups Original Bisquick® mix
1/4 cup sugar
3 tablespoons unsweetened dark baking cocoa
1/3 cup cold butter
1 1/2 cups milk chocolate chips
1/3 cup whipping cream
2 teaspoons vanilla
1 egg
2 tablespoons whipping cream
Heat oven to 425º. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.
In small bowl, mix 1/3 cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges. Bake 15 minutes or until set. Cool 10 minutes, carefully separate wedges.
In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones. 10 servings
