Snacks 02 April 2020

Super Snacking

(Family Features) Snacks are a way of life for people of all ages, but especially children, who consume about 25% of their daily calories from snacks, according to research published in the “Journal of Nutrition Education and Behavior.” Providing nutritionally balanced snacks for your children at home can make for a happy and healthy day.

Planning snacks that are as delicious as they are healthy is a winning solution, and snacks are a simple way to add more nutrition to your child’s diet.

For example, low-fat and fat-free dairy foods are essential to children’s growth and overall wellness. They provide calcium and vitamin D, two nutrients kids don’t get enough of, according to the 2015 Dietary Guidelines for Americans. The guidelines recommend 2-3 servings of low-fat and fat-free dairy foods every day, depending on the child’s age.

Giving kids a role in the preparation can give them added incentive to enjoy healthy treats, and these recipes are all easy enough that kids can make them on their own (or with minimal assistance). Giving your kids the ability to play a role in the kitchen and create is a gift that can last a lifetime. The culinary skills they develop early in life can give them the confidence and know-how to cook nutritious meals for themselves as teens and adults.

Dairy: Did You Know?

Dairy foods can add taste and versatility to your plate, but they also deliver a unique package of essential nutrients important for good health.

  • Milk has a unique combination of nine essential nutrients: protein; calcium; potassium; phosphorus; vitamins A, D and B12; riboflavin and niacin. Each of these nutrients is a key ingredient of milk and they all work together to help keep bodies healthy.
  • Milk, cheese and yogurt are good sources of high-quality protein, which is essential for growth and maintenance of muscle and other proteins within the body.
  • Enjoying dairy foods like milk, cheese and yogurt as part of a healthy diet is associated with many health bonuses, including reduced risk of heart disease, Type 2 diabetes and high blood pressure.

Get more ideas to get kids cooking and snacking smart at milkmeansmore.org.

Red, White and Blue Greek Yogurt Bark

Prep time: 5 minutes
Servings: 12

  • 3          cups plain non-fat Greek yogurt
  • 1/3       cup honey, plus additional for drizzling (optional)
  • 1          teaspoon vanilla
  • 1/2       cup strawberries, sliced into rounds
  • 1/2       cup blueberries
  • 1/2       cup raspberries, halved
  1. In medium mixing bowl combine Greek yogurt, 1/3 cup honey and vanilla.
  2. On parchment paper-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Press strawberries, blueberries and raspberries into yogurt. Freeze at least 3 hours. Break into pieces upon removing from freezer.

Peanut Butter Yogurt Dip

Prep time: 5 minutes
Servings: 4

  • 3/4       cup vanilla Greek yogurt
  • 1/4       cup peanut butter
  • 1          dash cinnamon
  • apples, graham crackers or other dipper of choice
  1. In bowl, six Greek yogurt, peanut butter and cinnamon until smooth.
  2. Serve with apples, graham crackers or another dipper of choice.

Good Morning Yogurt Parfait

Prep time: 5 minutes
Servings: 1

  • 1/2       cup sliced or diced fruit, any variety
  • 6          ounces low-fat or fat-free vanilla yogurt
  • 1/4       cup granola or other cereal (optional)
  1. In small bowl or cup, layer fruit and yogurt, starting with fruit on bottom. Top with cereal or granola, if desired.
  2. Note: This recipe can be made using low-fat or non-fat cottage cheese sweetened with honey and cinnamon.

Frozen Banana Pops

Prep time: 2 hours
Servings: 8

  • 4          large bananas, peeled
  • 8          wooden ice pop sticks
  • 2          cups vanilla non-fat Greek yogurt
  • 1/2       cup creamy natural peanut butter
  1. Cut each banana in half and carefully insert wooden ice pop stick in bottom of each , about one-third into banana. Place bananas on large baking sheet lined with parchment paper. Freeze bananas until partially frozen, about 30 minutes.
  2. Carefully dip each banana in tall pint glass of vanilla yogurt to coat, leaving 1/2-inch at bottom of banana uncoated. Return yogurt-coated bananas to parchment paper-lined baking sheet and freeze until completely firm, about 1 hour.
  3. Microwave peanut butter until smooth and creamy, about 30-45 seconds. Drizzle peanut butter evenly over bananas then place on baking sheet to freeze until peanut butter is firm, about 30 minutes.
  4. Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.

Source: United Dairy Industry of Michigan

Meal Ideas 31 July 2019

Back-to-School Food Fit for the Family

(Family Features) As parents and kids navigate back-to-school routines and extracurricular activities, making healthy food choices is essential to keep everyone energized and engaged. 

When it comes to selecting snacks and preparing meals, keep it simple and stock up on foods that are easy to prep and can be used in more than one way. One such food: fresh California grapes, which are abundant throughout the fall and into January. Crisp, juicy grapes can be eaten nearly anytime and anywhere, including school, the office and during after-school activities, at home or away.

Whether eaten fresh or frozen for a cool treat, grapes are a healthy, hydrating alternative to highly processed and calorie-rich foods. They can also be used as an ingredient in easy weeknight meals like California-Style Pizza, cousin to Hawaiian pizza, where fresh grapes star instead of pineapple and prepared pizza dough gives the cook a head start. Frozen Yogurt-Dipped Grapes are an easy, fun snack or dessert that kids can help prepare.

For more snack and meal inspiration, visit grapesfromcalifornia.com.

California-Style Pizza

Servings: 8

  • 1          pound prepared pizza dough
  • 3/4       cup prepared pizza sauce
  • 1 1/2    cups halved California seedless grapes
  • 1          cup diced lean ham
  • 1          cup shredded mozzarella cheese
  1. Heat oven to 450° F.
  2. Divide dough into eight equal portions. Spread into pizza rounds on baking sheets.
  3. Spread with pizza sauce; sprinkle with grapes, ham and cheese. Bake until dough is lightly browned and cheese melted, about 12-14 minutes.

Nutritional information per serving: 220 calories; 11 g protein; 32 g carbohydrates; 6.2 g fat (24% calories from fat); 15 mg cholesterol; 573 mg sodium; 121 mg calcium; 1.4 g fiber.

Frozen Yogurt-Dipped Grapes

Servings: 6 (10 grapes per serving)

  • 60        California grapes, any color, rinsed and patted dry
  • 3/4       cup 2% vanilla Greek yogurt
  • 1/2       cup graham cracker flour or almond flour
  1. Insert toothpick into each grape. Place yogurt in small bowl. Pour graham cracker or almond flour onto plate. Line 9-by-13-inch baking dish with parchment paper.
  2. Dip each grape into yogurt, coating two-thirds of grape, then dip yogurt-covered grape into desired flour to coat bottom. Place each dipped grape on baking dish; repeat until all grapes are yogurt-covered and dipped in flour. Freeze at least two hours, or until grapes are frozen solid.

Nutritional information per serving with graham cracker crumbs: 100 calories; 3 g protein; 20 g carbohydrates; 1.5 g fat (14% calories from fat); 0 g saturated fat; 5 mg cholesterol; 55 mg sodium; 0 g fiber.

Nutritional information per serving with almond flour: 110 calories; 4 g protein; 14 g carbohydrates; 4.5 g fat (37% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 5 mg cholesterol; 15 mg sodium; 1 g fiber.

Source: California Table Grape Commission

Dessert 31 July 2019

Teddy Wants S'Mores

FFES teddy smores image1

Teddy Wants S'Mores

Recipe courtesy of Honey Maid Grahams
Servings: 18

  • 9          squares Honey Maid Honey Grahams, cut in half
  • 8          ounces milk chocolate
  • 2          cups Teddy Grahams Graham Snacks, any flavor (optional)
  • 1 1/2    cups Jet-Puffed miniature marshmallows
  1. Arrange graham cracker pieces on bottom of lightly greased and waxed paper-lined 8-by-8-by-2-inch baking pan; set aside.
  2. Melt chocolate in small saucepan over low heat. Remove from heat; stir in stir in 1 1/2 cups graham snacks, if desired, and marshmallows.
  3. Spread mixture evenly over graham cracker-lined pan. Press remaining graham snacks on top of chocolate layer, if desired. Let stand until firm.
  4. Cut into bars using bottom graham halves as guide. Store in airtight container.

Photo courtesy of Getty Images

Dessert 27 March 2019

Hop into Spring with Easter Desserts

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 3 tablespoons butter or margarine, melted
  • 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
  • 54 speckled malted milk eggs (about 9 ounces)
  1. Heat oven to 325°F.
  2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
  3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

  • 1 1/2 cups plus 3 tablespoons flour, divided
  • 1 1/3 cups sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup cold butter, cut up
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon vanilla extract
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 2 cups fresh blueberries
  1. Heat oven to 325°F.
  2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
  3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
  4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

  • 52 vanilla wafers, finely crushed (about 2 cups)
  • 3 tablespoons butter or margarine, melted
  • 4 eggs, divided
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 3/4 cups sugar, divided
  • 3 tablespoons flour
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice (about 2 lemons), divided
  • 1/2teaspoon vanilla
  • 2 tablespoons cornstarch
  • 1/2 cup water
  1. Heat oven to 325°F.
  2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
  3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
  4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
  5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
  7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
  8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

Videos 13 March 2019

How to Make a Coconut Cream Pie Milkshake

(Family Features) Celebrate spring with this delicious coconut concoction.  For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Coconut Cream Pie Milkshake

  • 3          scoops vanilla ice cream
  • 1/2       cup milk
  • 1/3       cup cream of coconut
  • 2          tablespoons sweetened flaked coconut
  • 1          whole graham cracker
  • whipped cream, for garnish
  • graham cracker crumbs, for garnish
  1. In blender mix ice cream, cream of coconut, flaked coconut and graham cracker on high until smooth. Pour into glass. Top with whipped cream and graham cracker crumbs.

Recipe adapted from MilkMeansMore.org.

Source: Culinary

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