Western Dairy Association

Yield: 8 servings

Ingredients

• 16 round chocolate mint candies
• 8 cups chocolate milk
• 16 large marshmallows
• 16 lollipop sticks

Directions

1. In a large saucepan, heat milk until warmed through.
2. Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
3. Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately.

Recipe adapted from Taste of Home
http://www.tasteofhome.com/Recipes/Ogre-Eyes-Hot-Cocoa

Print this recipe.

Ingredients

• Meatloaf from your favorite recipe (use about 2 pounds of meat)
• Reduced fat mozzarella or white cheddar cheese slices
• Olive slices

Directions

1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy’s body with crossed arms. Bake the loaf until it’s cooked through.
2. Let it rest about 3 minutes, then lay 1-inch-wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes.
3. Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute

Recipe adapted from Disney Family Fun
http://familyfun.go.com/recipes/mummy-meatloaf-929692/

Print this recipe.

Makes 14 tombstones

Ingredients

• 2 cups diced cooked chicken
• ½ cup diced celery (2 stalks)
• 1/2 cup diced green apple
• 1/2 cup low-fat mayonnaise or salad dressing
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 28 slices firm whole grain wheat bread, trimmed into tombstone shapes
• 1 8-ounce container whipped cream cheese
• Finely chopped toasted pecans
• Purple kale

Directions

1. In a large bowl, combine chicken, celery, apple, and bacon.
2. In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
3. To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones. Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy groundcover.

Adapted from Better Homes and Gardens
http://www.bhg.com/recipe/salads/tipsy-tombstone-sandwiches/

Print this recipe.

Makes 5 portions

Ingredients

• 5 medium pears
• 5 wooden craft sticks
• 12 ounces white baking chocolate, coarsely chopped
• 5 3-inch squares plastic-foam blocks or florist foam
• Assorted small black candies
• Green jelly beans

Directions

1. Wash and dry pears; remove stems. Insert a wooden stick into the stem end of each pear.
2. In a heavy medium saucepan heat and stir white chocolate over low heat until melted. Hold pears over saucepan using sticks. Spoon melted chocolate evenly over pears, allowing excess chocolate to drip off. Insert the stick of each pear into a foam block.
3. Let stand about 30 minutes or until chocolate is set.
4. Decorate pears with candies to resemble skulls, attaching candies with remaining white chocolate (re-melting if necessary). Place foam blocks in decorative dishes and top with green jelly beans.

Adapted from Better Homes and Gardens
http://www.bhg.com/topics/food-and-recipes/pears.htm

Print this recipe.

Makes 2 portions

Ingredients

• 1 cup Vanilla Yogurt
• 1 cup Skim Milk
• 1/2 cup Slivered Almonds – lightly toasted
• 1 cup Fresh Peaches – from the West Slope of Colorado
• 1 T Honey
• 1 cup Ice
• Fresh Thyme to garnish

Place all ingredients except the thyme into a blender and blend until fairly smooth and frothy. Place some fresh thyme leaves on the top of each glass.

Courtesy of Jeremy Glas C.E.C., Executive Chef, The Riviera Casino

Print this recipe.

Makes 6 portions

Ingredients

• 3 cups Heavy Cream
• 1 cup Whole Milk
• 1/2 cup Sugar
• 2 tsp Vanilla Extract
• 8 sheets Gelatin (or about 2 packets powdered gelatin)
• 3 tsp Matcha Green Tea

If using gelatin sheets, soak first in cool water. If using powder, dissolve in about 1/2 cup cool water.
Bring the cream, milk, sugar, vanilla and green tea to a boil in a heavy sauce pan and then turn to a simmer. If using the sheet gelatin, squeeze the sheets until most of the water has been rung out and add the sheets to the cream mixture and stir until dissolved. If using the powder, simply add to the cream mixture and stir until dissolved. Pour mixture into ramekins or other suitable dish and refrigerate until set or until service. If you wish to remove the panna cotta from the dish, warm some water in a sauce pan and dip the dishes in the water for a few seconds to melt the outside of the panna cotta and invert onto a plate.

Courtesy of Jeremy Glas C.E.C., Executive Chef, The Riviera Casino

Print this recipe.

• Make mint smoothies by blending mint leaves, lemon yogurt, and a fresh fruit of summer such as watermelon or strawberries for a tart, refreshing and vitamin and mineral packed drink.

Print this recipe.

• This “spritzer” is basically half club soda, seltzer water, or mineral water with bubbles and half-fruit juice mixture.
• Try cranberry or pomegranate juice, freshly squeezed orange juice, peach juice, or mango juice.

Print this recipe.

• The lowest-calorie way to go is to drink it black, or add a splash or two of low-fat milk
• One of the drinks on the summer menu at a certain coffee chain is Iced Raspberry Mocha, which weighs in at almost 400 calories and 15 grams of fat, and $5.00
• Here’s an easy and light way to make it at home: A cup each of coffee, skim milk, a teaspoon of raspberry syrup, 2 tablespoons of chocolate syrup and 2 cups of crushed ice. Blend until slushy. Each serving contains about 200 calories, 1 gram of fat and added benefit of 115 mg calcium.

Print this recipe.

If you are trying to cut down on caffeine, look for decaffeinated varieties.

Print this recipe.