Deceptive Creamy Butternut squash soup

* Nonstick cooking spray
* 1 small onion, chopped
* 1 clove garlic, cut in half
* 3.5 low-sodium vegetable broth
* 2 lbs potatoes, peeled and chopped
* 1/2 cup cauliflower puree
* 1 1/2 cups butternut squash puree
* 1 cup skim milk
* 1/2 tsp salt
* 1/4 cup shredded fat free cheddar cheese

Directions

* Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the onion and the garlic and cook, stirring occasionally, until the onion is soft but not brown, 5-6 minutes. (Be careful not to burn the garlic!)
* Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
* Carefully spoon the mixture into a blender or food processor and add the vegetable purees, milk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese.

April Fools Pie

RECIPE INGREDIENTS:
	"Chocolate" Meat Loaf Filling
	1/3 cup barbecue sauce
	1/4 cup milk
	1 tablespoon dark, unsulfured molasses
	1 teaspoon unsweetened cocoa
	1/2 teaspoon chili powder
	1 small onion, finely chopped
	1 tablespoon canola oil
	1/2 teaspoon salt
	1/2 teaspoon celery salt
	1/4 teaspoon pepper
	2/3 cup bread crumbs
	1 1/4 pounds lean ground beef
	1 egg, lightly beaten
	"Strawberry" Potato Topping
	2 pounds baking potatoes, peeled and cubed
	Salt
	1/2 cup canned sliced beets (not pickled)
	1/4 cup (or more) warm milk
	4 tablespoons unsalted butter, cut into pieces
	Piecrust
	Frozen pie shell (use your favorite brand)

1. Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool.

2. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.

3. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon.

4. Remove the pie shell from the freezer. (We placed ours in a Pyrex dish to help ensure that the pie would bake evenly.) Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes.

5. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.

6. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside.

7. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste.

8. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.

Manicotti

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.