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 17 February 2020

Raspberry Goodness from Morning to Night

(Family Features) From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.

In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like Pecan-Topped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet.

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

Find more recipes at redrazz.org

Raspberry Coconut Smoothie Bowl

Servings: 2

  • 2          cups frozen raspberries
  • 1          large frozen banana
  • 2/3       cup light coconut milk
  • 1          tablespoon chia seeds

Toppings (optional):

  • shredded coconut
  • shaved dark chocolate
  • hazelnuts
  • chia seeds
  • edible flowers
  1. In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.
  2. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.

Red Raspberry Whole-Fruit Sorbet

Servings: 8 (1/2 cup each)

  • 4          tablespoons powdered sugar
  • 18        ounces frozen raspberries
  • 1 egg white, pasteurized
  1. In blender, blend sugar and frozen raspberries until smooth.
  2. Add egg white and blend 30 seconds.
  3. Serve immediately or place in container, cover and store in freezer.

Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette

Servings: 4

Raspberry Vinegar:

  • 1          cup frozen raspberries
  • 2          cups vinegar

Raspberry Pickled Onions:

  • 1/2       cup Raspberry Vinegar
  • 1          teaspoon olive oil
  • 2          tablespoons sugar
  • 2          teaspoons kosher salt
  • 1          pound sweet onions, peeled and julienned
  • 1          cup frozen raspberries, partially thawed

Raspberry Vinaigrette:

  • 1          cup Raspberry Vinegar
  • 1          teaspoon fresh shallot, peeled and minced
  • 2          teaspoons Dijon mustard
  • 1/2       tablespoon honey
  • 1/2       teaspoon kosher salt
  • 3/4       cup olive oil

Spinach and Frisee Salad:

  • 8          ounces baby spinach, cleaned and dried
  • 8          ounces frisee lettuce, cleaned, dried and torn
  • 2          ounces Raspberry Vinaigrette
  • 6          ounces Raspberry Pickled Onions
  • 2          ounces feta cheese, crumbled
  • 2 ounces almonds, slivered and toasted
  1. To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.
  2. Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.
  3. To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.
  4. To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.
  5. Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.
  6. To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.
  7. Plate 4 ounces mixed greens.
  8. Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.

Pecan-Topped Raspberry Cake

Servings: 8

  • 3/4       cup granulated sugar, plus 1 tablespoon, divided
  • 1/2       cup unsalted butter, softened
  • 2          eggs
  • 1          cup all-purpose flour, sifted
  • 1          teaspoon baking powder
  • 1          teaspoon vanilla
  • 1          bag (12 ounces) frozen raspberries
  • 1/2       cup chopped pecans
  • 1          tablespoon lemon juice
  • 1          teaspoon cinnamon
  • whipped cream
  1. Heat oven to 350 F.
  2. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
  3. Pour batter evenly into 9- or 10-inch prepared pan.
  4. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
  5. Bake about 1 hour. Remove from oven and let cool.
  6. Serve with whipped cream.

Source: Washington Red Raspberry Commission

Dessert 31 July 2019

As Easy as ... Pie!

Simply delicious desserts your family will love

(Family Features) Fabulous desserts can be easy to prepare if you have the right ingredients on hand.

Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits - or maybe peanut butter and chocolate - for both color and flavor. Fast and fabulous recipes like these assemble in minutes.

Then bake. Or chill. Or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.

For more easy desserts and to join the free recipe club, visit eaglebrand.com.

 FFES PIE detail image 4

Raspberry Swirl Cheesecake Pie

Prep time: 15 minutes
Cook time: 55 minutes

  • 1          package (8 ounces) cream cheese, softened
  • 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1          egg
  • 3          tablespoons, plus 1 teaspoon, lemon juice from concentrate, divided
  • 1          graham cracker crumb crust (9 inches)
  • 1/2       cup raspberry preserves
  1. Heat oven to 300° F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
  2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
  3. Pour remaining batter on top. Using knife, swirl remaining preserves into decorative pattern on top.
  4. Bake 55 minutes. Cool. Refrigerate leftovers.

 FFES PIE detail image 5

Banana Mandarin Cream Cheese Pie

Prep time: 15 minutes
Chill time: 3 hours

  • 1          package (8 ounces) cream cheese, softened
  • 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1/3       cup lemon juice from concentrate, plus additional, for dipping banana slices
  • 1          teaspoon vanilla extract
  • 3          medium bananas, divided
  • 1          graham cracker crumb crust (9 inches)
  • 1          can (15 ounces) mandarin orange segments, well drained, divided
  1. In large mixing bowl, beat cream cheese until fluffy.
  2. Gradually beat in sweetened condensed milk until smooth.
  3. Stir in 1/3 cup lemon juice and vanilla.
  4. Slice two bananas; dip in lemon juice and drain. Line crust with bananas and about two-thirds of the orange segments. Pour filling over fruit.
  5. Chill 3 hours, or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

 FFES PIE detail image 1

Frozen Peanut Butter Chocolate Pie

Prep time: 10 minutes
Freeze time: 6 hours

  • 2          squares (1 ounce each) semi-sweet baking chocolate
  • 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1/4       cup creamy peanut butter
  • 1          tub (8 ounces) frozen nondairy whipped topping, thawed
  • 1          graham cracker crumb crust (9 inches)
  1. In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well.
  2. Fold in whipped topping. Spoon into crust.
  3. Freeze 6 hours. Garnish as desired. Freeze leftovers.

 FFES PIE detail image 3

Frozen Mixed Berry Pie

Prep time: 15 minutes
Freeze time: 5 hours

  • 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1/2       cup lemon juice from concentrate
  • 1 1/2-2             cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)
  • 4          cups frozen light whipped topping, thawed
  • 1          baked pastry shell or chocolate graham cracker crumb crust (9 inches)
  1. In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries.
  2. Fold in whipped topping. Spoon into crust.
  3. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

 FFES PIE detail image 2

Cherry Dream Pie

Prep time: 15 minutes
Chill time: 3 hours

  • 3          egg yolks
  • 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1/3       cup lemon juice from concentrate
  • 1          graham cracker crumb crust (9 inches)
  • 1          can (21 ounces) cherry pie filling, chilled
  • whipped topping (optional)
  1. Heat oven to 350° F.
  2. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
  3. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight.
  4. Prior to serving, top with chilled pie filling. Garnish with whipped topping, if desired. Refrigerate leftovers.

Photos courtesy of Getty Images

Source: Culinary.net

Dessert 28 March 2019

Mother's Day Delights

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

  • 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
  • 3 cups vanilla ice cream, slightly softened
  • 4 cups raspberry sorbet, slightly softened
  • 1 pint fresh raspberries, rinsed and picked over
  • 3 tablespoons Chambord, or other raspberry-flavored liqueur
  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
    Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
  2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
  3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
  4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
  5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

  • 1 cup sugar
  • 1/3 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup water
  • 3 8-ounce packages cream cheese, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • Assorted fresh berries (for garnish)
  1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
  2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
    Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
  3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
  4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
    Add enough hot water to pans to come halfway up sides of ramekins.
  5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Topping

  • 1 quart strawberries, hulled, thickly sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract
  1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
  2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
  3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
  5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

Grilling-Tailgating 21 March 2019

Make Your Summer Sweeter with Honey

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

  • 1 cup orange juice
  • 3/4 cup 100% pure honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons black and red pepper blend
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon California-style coarse onion powder
  • 30 jumbo shrimp
  • 12 bamboo skewers, soaked in water for at least 30 minutes
  1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

  • 1 cup vegetable oil
  • 2 tablespoons 100% pure honey
  • 2 tablespoons Dijon-style mustard
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup 100% pure honey
  1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

  • 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
  • 3/4 cup 100% pure honey, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup light sour cream
  • Prepared 9-inch crumb crust
  1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
  2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
  3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

  • 3 6-inch corn tortillas
  • 4 oranges
  • 4 grapefruits
  • 1/3 cup 100% pure honey
  • 1/4 cup raspberry vinegar
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 avocado, sliced
  1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
  2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
  3. Pour over citrus sections and toss gently.
  4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

  • 2 cups freshly brewed tea
  • 2 cups cranberry-raspberry juice
  • 1/4 cup 100% pure honey
  1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

Dessert 15 March 2019

Sweetness Made Simple

(Family Features) It's time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand(r) Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.

Foolproof Ice Cream: Homemade ice cream is easy to make with Eagle Brand Sweetened Condensed Milk. It lends a rich, thick consistency, so no eggs are required - and you don't need an ice-cream maker, either. Try this luscious Butter Pecan Ice Cream recipe, or use your favorite fruit, candy pieces, nuts or coffee to create your own delicious and refreshing ice cream flavors.

Make It Mini: Mini desserts are perfect for summer parties - small, bite-sized treats are easy to handle and let guests enjoy something sweet without feeling like they're overindulging. Try different variations of Creamy Mini Tarts using chocolate, peanut butter or your favorite fruit to satisfy everyone's taste. Also try making mini-size Raspberry Mocha Mousse Parfaits by layering the ingredients in small juice glasses.

Fresh and Fun: Make the most of the season's freshest flavors with this Fresh Fruit Cream Cheese Pie. Mix and match your favorites for a show-stopping dessert.

Sweet Inspiration: If life hands you lemons, make easy, no-bake party desserts. When combined with acidic fruit juice from a lemon or lime, Eagle Brand Sweetened Condensed Milk thickens - without heating - to form velvety pie fillings, puddings and other desserts. Get inspired and whip up these Creamy Mini Tarts.

To get more easy dessert recipes, see how-to videos, and to down­load a free recipe book, visit www.eaglebrand.com.

Fresh Fruit Cream Cheese Pie

Prep Time: 10 Minutes
Chilling Time: 3+ hours
Yield: 8 servings

  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk OR 1 14-ounce can Eagle Brand Low Fat Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 9-inch frozen deep-dish pie crust, baked
  • Fresh fruit (blueberries, strawberries, bananas*)
  • Seedless red raspberry jam
  1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
  2. REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Butter Pecan Ice Cream

Prep Time: 15 minutes
Freezer Time: 6+ hours
Yield: 1 3/4 quarts

  • 2 cups heavy cream
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 to 1 1/2 cups chopped pecans, toasted*
  • 3 tablespoons butter, melted
  • 1 teaspoon maple extract
  1. WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl. Mix well. Fold in whipped cream.
  2. POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Raspberry Mocha Mousse Parfaits

Prep Time: 40 Minutes
Chilling Time: 20 Minutes
Yield: 8 servings

  • 4 1-ounce squares unsweetened chocolate
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon Folgers® Instant Coffee Crystals
  • 1 teaspoon hot water
  • 1 cup (1/2 pint) heavy cream
  • 1 can refrigerated whipped cream
  • 2 cups Nature's Peak® Frozen Raspberries OR 2 cups fresh raspberries
  1. MELT chocolate in a microwave-safe dish on HIGH (100% power) in 20 second intervals until melted. Stir until smooth.
  2. POUR sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth. Chill 15 min­utes. Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step.
  3. BEAT cream in chilled bowl with chilled beaters until stiff. Fold into chilled choco­late mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup rasp­berries, 1/4 cup chocolate mousse. Refrigerate parfaits 20 minutes before serving. Just before serving, garnish each with refrig­erated whipped cream and a single raspberry.

Creamy Mini Tarts

Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts

  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 4 1.9-ounce boxes mini phyllo shells
  • 2/3 cup Smucker's® Blueberry Preserves
  1. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
  2. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig­erate until ready to serve.

Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.

Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.

Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.

Source: Eagle Brand Sweetened Condensed Milk

Videos 11 March 2019

How to Make Ricotta with Four-Berry Compote, Pistachios and Granola

(Family Features) Get out your ramekins and fill them up with layers of ricotta cheese, four-berry compote and pistachios topped with granola.  This tasty treat is perfect for breakfast or even as a sweet ending to dinner. Either way you serve it can leave your taste buds feeling happy.

For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!


 Ricotta with Four-Berry Compote, Pistachios and Granola

  • 1/8      cup water
  • 1/4      cup granulated sugar
  • 2         cups fresh or frozen strawberries
  • 2         cups fresh or frozen blueberries
  • 2         cups fresh or frozen raspberries
  • 2         cups fresh or frozen blackberries
  • 1         teaspoon fresh lemon juice
  • 1/8      teaspoon salt
  • ricotta cheese
  • pistachios, chopped
  • granola
  1. In small sauce-pan, combine water, sugar, berries, lemon juice and salt. Bring to boil then simmer 20 minutes or until compote reduces and coats spoon. Cool to room temperature.
  2. Layer bowl with ricotta cheese, berry compote and pistachios. Repeat layers then top with granola. Serve immediately.

Note: If making ahead, add granola before serving.

Recipe adapted from MilkMeansMore.org

Source: Culinary.net

Meal Ideas 01 November 2018

8 Simple Small Plates for Holiday Entertaining

(Family Features) For holiday parties of any size, tasty appetizers and starters are menu must-haves. While the main course roasts and before dessert is served, guests may flock to the table for snacks and small plates to keep cravings at bay.

When pre-dinner hunger strikes at your holiday gathering, be the center of attention with quick, delicious and simple appetizers that deliver exactly what your guests crave. One way to be the star of your holiday soiree is with Litehouse’s rich and flavorful Simply Artisan Reserve blue cheese and gorgonzola center cuts. Whether the foundation of a delicious cheese plate or crumbled in a recipe – such as one of these eight apps – it’s a win-win solution.

Find more holiday solutions and appetizer recipes at litehousefoods.com.

  1. Pear Obatzda

    Traditionally served with fresh pretzels, this 15-minute Obatzda recipe is the perfect dip for the snack table. The savory taste of pear can keep the whole party satisfied. 

  1. Steak Crostini

    With appetizers, the name of the game is providing quick bites that make for easy eating. Look no further than bite-sized Steak Crostini served with blue cheese and crackers. 

  1. Grilled Raspberry, Basil and Blue Cheese Sandwich

    Handheld nibbles go a long way when entertaining a crowd, which is why sandwiches are an obvious solution. Go for sourdough bread and melty cheese like mozzarella and Litehouse Simply Artisan Reserve Blue Cheese to make this appetizer a snap. 

  1. Bacon Blue Cheese and Mac

    This mac and cheese recipe can help please guests of all ages, but there’s just one problem: it’ll be gone quicker than you think.

  

  1. Gorgonzola, Grape and Honey Crostini

    A quick and easy appetizer, this crostini recipe is perfect for entertaining guests because there is minimal prep involved. Gorgonzola, juicy grapes and sweet honey converge for a delightful snack. 

  1. Blue Cheese, Pomegranate and Quinoa Caviar

    If you’re going for classy without all the hassle, 5 minutes is all you need. This quinoa caviar recipe comes together in almost no time by incorporating blue cheese and pomegranate for a decadent starter.  

  

  1. Figgy Blue Cheese Bacon Bites

    Guests at holiday parties typically crowd the kitchen anyway, but blue cheese and fig cookies wrapped in bacon can make it hard for even the most patient eaters to stay away. 

  1. Harvest Salad

    For those trying to save room for the main course, a light salad is a great option. Freshen up a standard salad with sliced apple and pear and tangy Simply Artisan Reserve Gorgonzola Cheese.

Source: Litehouse

Breakfast & Brunch 05 February 2019

7 Breakfasts to Keep the Family on Track this New Year

Start the year off right with wholesome, nutritious morning recipes

(Family Features) With each New Year comes new goals and resolutions for the entire family. It’s the perfect time to start fresh and get everyone back on track with healthy nutrition. Starting each day with a nutritious breakfast is one way to do just that, not to mention a healthy habit to maintain throughout the year.

By incorporating simple, wholesome ingredients like milk into a balanced breakfast each morning, you can feel good knowing your family is starting the day on the right foot. With nine essential nutrients, including high-quality protein, calcium and vitamin D, pairing milk with breakfast can help everyone be their best.   

Try these seven breakfast recipes paired with milk, one for each day of the week, to fuel all kinds of mornings throughout the New Year. Visit MilkLife.com for additional recipe inspiration.

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Southwest Breakfast Protein Sandwich

Add Southwestern flavors to spice up this breakfast sandwich. Scrambled eggs seasoned with cumin, pepper and chili powder are topped with shredded cheese, ham and sliced avocados and placed inside a toasted English muffin for a twist on a classic breakfast favorite.

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Peanut Butter and Jelly Protein Power Muffins

When you’re in a rush on weekday mornings but still want a wholesome breakfast while on the go, try these protein muffins with peanut butter and jelly. This simple recipe is a kid-friendly way to serve a childhood favorite and start the day with a smile.

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Raspberry Cottage Cheese Protein Pancakes

While cottage cheese is not a traditional ingredient in pancakes, these pancakes definitely make it work. By combining blended cottage cheese with rolled oats, this dish adds protein and fiber at breakfast without skimping on taste.

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Chai Quinoa Protein Breakfast Bowl

How about a modern take on an ancient grain? This breakfast bowl with quinoa is a delicious and nutritious way to start your day. Chai spices combined with brown sugar, vanilla and milk add vibrant flavors sure to excite your taste buds.

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Protein Power Huevos Rancheros

This tasty twist on eggs brings a Southwestern flair to breakfast with avocados and turkey sausage piled high on a tortilla to spice up your morning.

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Vegetable and Sausage Mini Protein Quiches

This mini quiche recipe makes serving up protein at breakfast a snap. Use a muffin tin to create individual sausage quiches that are perfect for a make-ahead, grab-and-go breakfast.

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Savory Smoked Salmon and Cream Cheese Protein Crepes

Lock down your week’s breakfast plan with these savory crepes the entire family will enjoy. Cream cheese with chives mixed in topped with smoked salmon and wrapped inside a warm crepe winds up being a delicious morning jump-start.

Source: MilkPEP

Holiday 30 October 2018

Take Holiday Hosting to the Next Level

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
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Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

  • 3          tablespoons Filippo Berio Olive Oil
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          tablespoon chopped fresh rosemary
  • 4          teaspoons grainy mustard
  • 1          bone-in leg of lamb (about 6 pounds)
  • 2          cloves garlic, thinly sliced
  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 3          onions, quartered
  • 1          cup water

Gravy:

  • 3          tablespoons all-purpose flour
  • 1/2       cup dry red wine
  • 4          cups chicken stock
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          sprig fresh rosemary
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  4. Transfer lamb to carving board and tent with foil.
  5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

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Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

  • 1 1/2    cups graham cracker crumbs
  • 1/3       cup Filippo Berio Extra Light Olive Oil
  • 1/4       cup packed brown sugar

Filling:

  • 3/4       cup chopped bittersweet chocolate
  • 1          tablespoon Filippo Berio Classic Balsamic Glaze
  • 3          packages (8 ounces each) brick-style cream cheese, room temperature
  • 1          cup granulated sugar
  • 3          eggs
  • 1          cup sour cream
  • 1          teaspoon vanilla

Cherry Topping:

  • 3          cups frozen cherries
  • 3/4       cup packed brown sugar
  • 1          tablespoon Filippo Berio Olive Oil
  • 1/2       cup water, plus 2 tablespoons, divided
  • 2          tablespoons cornstarch
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  1. To make Crust: Heat oven to 350° F.
  2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

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Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

  • 1 1/2    pounds roasted beets
  • 2          cups microgreens
  • 4          ounces goat cheese, crumbled
  • 1/4       cup chopped toasted hazelnuts
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  • 1/4       teaspoon flaked sea salt
  • 1/4       teaspoon cracked pepper
  1. Heat oven to 400° F.
  2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

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Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 4          slices rustic Italian bread, about 3/4-inch thick
  • 1          large clove garlic, halved
  • 2          small ripe avocados, peeled and pitted
  • 1          tablespoon lemon juice
  • 1/4       cup torn fresh basil, divided
  • 1/2       teaspoon salt, divided
  • 1/2       teaspoon pepper, divided
  • 1          large ripe tomato, sliced
  • 8          ounces fresh mozzarella cheese, sliced
  • 1/4       teaspoon hot pepper flakes
  • 1/4       cup Filippo Berio Classic Balsamic Glaze
  1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
  2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
  3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

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