3/21 Herbed Roast Lamb:
Preparation Time: 20 minutes, Cooking Time: 1 hour 15 minutes

Ingredients: 4 large sprigs of fresh thyme or 1 tablespoon dried 
                        thyme  leaves
                    4 large sprigs fresh rosemary or 2 tablespoons dried 
                        rosemary
                    4 pounds boneless leg of lamb
                    2 tablespoons olive oil
                    Kosher salt
                    Freshly ground black pepper

Tuck the fresh herbs under the roast's strings or rub the dried herbs on the meat. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 60 minutes or until an instant-read thermometer registers 125° F (for medium). Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.

3/28- Easy Peanut Butter & Chocolate Éclair Dessert:
Preparation Time: 30 minutes, Total Time: 8 hours 30 minutes

Ingredients: 1-3/4 cups cold milk
                    1 pkg. (4 serving sizes) JELL-O vanilla flavor instant 
                        pudding and pie filling
                    1/4 cup creamy peanut butter
                    1 tub (8 oz.) COOL WHIP whipped topping (thawed)
                    24 HONEY MAID honey grahams
                    6 squares BAKER'S semi-sweet backing chocolate
                    3 tablespoons butter

Pour milk into a large bowl.  Add dry pudding mix to bowl.  Beat with a wire whisk for 2 min. or until well blended.  Add peanut butter; mix well.  Gently stir in whipped topping.  Layer one-third of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit.  Repeat layers.  Top with remaining grahams.

Microwave the chocolate and butter in a microwaveable bowl on HIGH 2 min., stirring after 1 min.  Stir until chocolate is completely melted and mixture is well blended.  Spread immediately over grahams.  Refrigerate for at least 8 hours.  Store the leftovers in refrigerator.

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

4/11 Raspberry-Kissed Chocolate-Almond Crostada
Preparation Time: 20 minutes, Total Time: 2 hours

Ingredients: 1 can (8 oz) or package (7 oz) almond paste
                     3 tabelspoons LAND O LAKES® Butter, softened
                     1 Eggland's Best egg white
                     3 oz semisweet baking chocolate, melted
                     1 Pillsbury® refrigerated pie crust (from 15-oz box), 
                        softened as directed on box
                      2 tablespoons SMUCKER'S® Seedless Red 
                         Raspberry Jam
                      1/4 cup Fisher® Chef's Naturals® Sliced Almonds

Add on's: 1 teaspoon Donmino® or C&H® Confectioners 
                    Powdered Sugar
                 1 cup whipped cream

Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.

Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended. (Or, in food processor bowl with metal blade, break up almond paste; add butter and egg white. Cover; process with on-and-off pulses until smooth. Add melted chocolate. Cover; process until smooth.)

Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. Fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust.

Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream.