(Family Features) Supplementing meals and snacks with powerful, versatile ingredients can take healthy eating from bland and boring to delicious and adventurous.

Take your breakfasts, appetizers, dinners and desserts to new heights while maintaining nutrition goals with naturally nutritious and surprisingly versatile California Prunes. Rich and smooth with an ability to enhance both sweet and savory flavors, they can expand your menu with nearly endless powerful pairing options.

One serving of 4-5 prunes packs a powerful punch of vitamins, minerals, antioxidants and fiber. Together, these nutrients form a web of vital functions that support overall health.

Whole, diced or pureed, the versatility of prunes allows you to enhance the flavor of recipes from morning to night in dishes like Citrus Breakfast Toast, which brings together vitamin B6 and copper from prunes and vitamin C from citrus to support a healthy immune system.

Try Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads for a tasty family meal, and while you wait for dinner to cook, you can serve up Prune, Mozzarella and Basil Skewers. These easy appetizers provide several key nutrients. Mozzarella is a good source of calcium and prunes provide vitamin K and copper, all of which support overall bone health.

Make dessert a bit better for you but equally delectable with a vegan option like gluten-free, plant-based Prune and Almond Truffles. The soluble fiber in prunes helps lower serum cholesterol and blunt the effects of excessive sodium in the diet. Nuts like almonds provide good fats that help lower the risk for heart disease.

Find more recipe ideas at CaliforniaPrunes.org.

Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads

Prep time: 15 minutes
Cook time: 1 hour, 30 minutes
Yield: 4 flatbreads

Caramelized Onions:

• 2 tablespoons olive oil
• 1/2 cup butter
• 6 large yellow sweet onions, sliced into thin half circles
• 3 sprigs fresh thyme
• coarse kosher salt, to taste

Flatbreads:

• 4 personal flatbreads
• 1 cup caramelized onions
• 4 ounces fresh mozzarella
• 10 California Prunes, diced small
• 1 tablespoon fresh thyme leaves
• sea salt, to taste
• coarsely ground black pepper, to taste

1. To make caramelized onions: Preheat oven to 400 F.
2. In large stockpot over medium-low heat, warm oil and melt butter. Add onions and cover; cook 20-25 minutes, stirring occasionally. Add thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Place pot in oven 1 hour, stirring occasionally.
3. To make flatbreads: Preheat oven to broil. On sheet pan, toast flatbreads under broiler 4 minutes, or until toasted, flipping halfway through.
4. Spread 1/4 cup of caramelized onions over each toasted flatbread. Refrigerate leftover onions.
5. Tear mozzarella and place over onions. Divide prunes among flatbreads and place flatbreads under broiler 4-6 minutes until cheese has melted and is beginning to brown.
6. Sprinkle flatbreads with fresh thyme and season with salt and pepper, to taste.

Citrus Breakfast Toast

Prep time: 13 minutes
Cook time: 2 minutes
Servings: 2

Prune Puree:

• 16 ounces pitted California Prunes
• 1/2 cup hot water

• 1 large citrus fruit, peels and piths removed with knife, sliced into rounds
• 1 1/2 tablespoons raw sugar
• 4 tablespoons sunflower butter
• 2 slices whole-grain sourdough bread, toasted to desired darkness
• 2 tablespoons prune puree
• 1 tablespoon sunflower seeds
• 2 California Prunes, finely diced

1. To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store in airtight container up to 4 weeks.
3. To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.
4. Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber.
5. To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.
6. Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.

Prune and Almond Truffles

Recipe courtesy of Meg of "This Mess is Ours"
Prep time: 45 minutes
Servings: 24

• Water
• 1 cup California Prunes
• 1 1/2 cups toasted slivered almonds, divided
• 1/4 teaspoon coarse kosher salt, plus additional, to taste, divided
• 1 tablespoon cocoa powder
• 1 1/2 tablespoons vanilla paste or extract
• 1/4 teaspoon almond extract

1. Boil water and pour over prunes. Soak 30 minutes; drain.
2. In food processor fitted with "S" blade, pulse 1/2 cup toasted almonds with salt, to taste, until fine crumbs form. Transfer to shallow bowl and set aside.
3. Add remaining almonds to food processor with 1/4 teaspoon salt and cocoa powder. Pulse 30 seconds to combine. Add prunes, vanilla paste and almond extract; process until combined. Mixture should be creamy with slight texture from almond crumbs. Transfer prune mixture to bowl and refrigerate 1 hour.
4. Once chilled, use small cookie scoop to portion out individual truffles on parchment-lined baking sheet. Gently roll each truffle in reserved toasted almond crumbs. Store on parchment-lined plate in refrigerator up to 2 weeks. Serve chilled.

Prune, Mozzarella and Basil Skewers

Prep time: 5 minutes
Servings: 5

• 5 pieces prosciutto, halved lengthwise (optional)
• 10 California Prunes
• 10 basil leaves
• 10 cherry-size mozzarella balls

1. If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.
2. Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

Source: California Prunes

(Family Features) Helping members of your community can be easy when you donate plasma, which is the fluid component of human blood that supports essential bodily functions like red blood cells and white blood cells.

Since plasma is replaced in the body within about 24 hours, it can be donated twice per week. With a donation that takes 1-3 hours, you can make a lasting impact by providing lifesaving medicine for people affected by a variety of conditions.

Iron-rich foods can be helpful to eat before and after donating plasma, which is why chef Nate Appleman created recipes like Pistachio Crisps with Sumac and Black Pepper. After his son Oliver’s diagnosis with Kawasaki Disease – an inflammation of the blood vessels that causes large vessels to form on coronary arteries – Appleman made it his mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment.

The COVID-19 pandemic led to a serious shortage of plasma donors, which is why Appleman partnered with Abbott to bring awareness to the need for plasma.

Find more information about donating plasma at bethe1donor.abbott.

Watch video to see how to make this recipe!

Pistachio Crisps with Sumac and Black Pepper

Recipe courtesy of chef Nate Appleman on behalf of Abbott
Yield: 60 crisps

• 1 1/2    cups flour
• 1          cup sugar, plus additional for pressing crisps, divided
• 3/4       teaspoon salt
• 1/2       cup soft butter
• 1          egg, separated
• 3          tablespoons milk
• 1          teaspoon vanilla
• 1          cup pistachios, finely chopped
• sumac
• black pepper

1. Heat oven to 375 F.
2. Sift flour, sugar and salt into bowl. Using fork, thoroughly mix in butter, egg yolk, milk and vanilla.
3. Form into walnut-sized balls. Place on ungreased baking sheet.
4. Using bottom of greased glass dipped in sugar, press balls to 1/16-inch thick. Brush with slightly beaten egg white. Sprinkle with pistachios, sumac and black pepper.
5. Bake 8-10 minutes.

Source: Abbott

(Family Features) Changing daily habits, like what you eat, can enhance your overall wellness. However, it doesn’t have to mean forgoing favorite flavors or skipping out on delicious snacks.

Treating yourself in health-conscious ways is an important tactic to keep your health goals on track. In fact, healthy eating isn’t about restricting yourself; good nutrition simply starts with a balanced plate. By incorporating nutrient-rich options like milk and dairy foods, fruits, vegetables, whole grains and lean proteins, you can establish an eating pattern that supports wellness and an overall healthy lifestyle.

This Chocolate and Strawberry Greek Yogurt Bark offers a sweet snack that curbs cravings without ditching your daily commitment to a balanced diet. With 1/4 cup of plain non-fat Greek yogurt per serving, you’re making a responsible decision at snack time because, when it comes to good nutrition, dairy is an irreplaceable source of essential nutrients.

Dairy foods provide nutrients that people need to grow and maintain stronger bodies and minds. While Americans consume about two dairy servings per day on average, adding just one more serving can help fill dairy and nutrient gaps.

Add more dairy to your diet with this easy-to-make snack and find more better-for-you recipes at MilkMeansMore.org.

Watch video to see how to make this recipe!

Chocolate and Strawberry Greek Yogurt Bark

Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Servings: 12

• 3          cups plain non-fat Greek yogurt
• 1/3       cup honey, plus additional for drizzling, divided (optional)
• 1          teaspoon vanilla
• 1/4       cup melted dark chocolate
• 1/2       cup strawberries
• 1/2       cup dark chocolate chips

1. In medium bowl, combine Greek yogurt, honey and vanilla.
2. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. Freeze at least 3 hours.
3. Remove from freezer and break into pieces.

Nutritional information per serving: 140 calories; 18 g carbohydrates; 6 g protein; 6 g total fat; 3 g saturated fat; 0 g trans fat; 20 mg sodium; 8% calcium.

Source: United Dairy Industry of Michigan

(Family Features) It’s often a challenge on cold, dreary days to pull yourself out from under the warm covers. Even though you know the importance of a satisfying breakfast before heading to work or dropping the kids off at school, that cool chill may keep you hitting snooze.

On those cold and busy mornings when breakfast seems impossible, turn to a solution like Minute Ready to Serve microwavable cups for a quick, cozy breakfast. Ready in 90 seconds or less, the cups offer a fast and easy meal that helps you spend less time cooking and more time enjoying the small moments that happen when you can slow down.

When a weekday calls for an on-the-go breakfast, make quick work of your morning meal with this Breakfast Scramble for a filling option without the unnecessary additives. Made with just four ingredients – eggs, sausage, cheese and white rice – it’s perfect for a busy lifestyle. Plus, it can be customized any way you like with toppings like avocado, tomatoes, fresh herbs and more.

If you can’t go without your caffeine, start your day with this creamy Coffee Breakfast Rice Pudding as a sweet treat with a kick. Skipping that caffeine boost is fine, too – just use decaf instead. As another timesaving, customizable option, you can add fresh or canned fruit, peanut butter, syrup, honey or even melted chocolate for extra sweetness.

Visit MinuteRice.com to find more quick breakfast ideas perfect for chilly mornings.

Breakfast Scramble

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

• 1 cup Minute Ready to Serve White Rice
• 1 egg, lightly beaten
• 1/4 cup shredded cheese
• 1/4 cup crumbled cooked sausage
• salt, to taste (optional)
• black pepper, to taste (optional)

1. Heat rice according to package directions.
2. In small, microwave-safe bowl, combine egg, cheese and sausage. Microwave on high 60 seconds, or until egg is set.
3. Transfer rice to small bowl and top with egg and sausage mixture. Season with salt and pepper, to taste, if desired.

Coffee Breakfast Rice Pudding

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

• 1 cup Minute Ready to Serve White Rice
• 1/2 cup hot brewed coffee
• 2 tablespoons heavy cream
• 1 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract
• 1 small banana, sliced

1. Heat rice according to package directions. In microwave-safe bowl, stir rice, coffee, cream, sugar and vanilla.
2. Microwave on high, stirring halfway through, 60-90 seconds, or until rice is heated through, creamy and most liquid is absorbed. Let stand 2 minutes.
3. Top pudding with sliced banana.

Source: Minute Rice

(Family Features) Whether you’re enjoying a special occasion or simply spending deserved time with loved ones, you can gather at breakfast or brunch and enjoy this easy-to-make, divine pancake that tickles taste buds and delivers a satisfying start to the day.

Add the naturally sweet taste of fruit to the breakfast table with this Grape Dutch Baby recipe that requires just 15 minutes of prep time in the kitchen. Or serve it as a light main dish for those nights when having breakfast for dinner is the plan. Fresh California grapes offer a tasty burst of flavor that pairs perfectly with an egg-based pancake.

Whether enjoyed at breakfast or throughout the day, grapes can be a convenient, healthy, hydrating and energizing option. In fact, research suggests regularly eating grapes as part of a healthy diet and lifestyle contributes to overall wellness and healthy aging. Specifically, eating grapes is linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Find more better-for-you recipes at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 6          large eggs
• 1 1/3    cups all-purpose flour
• 1 1/3    cups low-fat milk
• 1/2       teaspoon vanilla
• 1/2       teaspoon salt
• 5          tablespoons unsalted butter, divided
• 2          cups red California grapes, halved
• 2          tablespoons brown sugar
• 1/8       teaspoon cinnamon (optional)
• confectioners’ sugar

1. Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.

This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.

Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.

It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.

It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.

Find more seasonal dessert recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Pumpkin Bread with Chocolate Chips

Prep time: 10 minutes

Cook time: 45-50 minutes

Servings: 12

•             Nonstick cooking spray
• 1 1/2    cups all-purpose flour
• 1/2       teaspoon salt
• 1/2       teaspoon baking powder
• 1/2       teaspoon baking soda
• 2          teaspoons pumpkin pie spice
• 1          cup canned pumpkin
• 1/3       cup brown sugar
• 1/3       cup granulated sugar
• 1/2       cup vegetable oil
• 3          eggs, at room temperature
• 1/2       tablespoon vanilla extract
• 1          cup semi-sweet chocolate chips
• 1          cup mini semi-sweet chocolate chips

1. Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
2. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside.
3. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together.
4. Stir wet ingredients into dry ingredients; mix until combined.
5. Fold in chocolate chips.
6. Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean.
7. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.

(Family Features) Scoring big on game day requires championship-level meals and snacks that keep the crowd full and ready for action. You can take your tailgate to the house with these baked dishes that help simplify homegating so you can focus on the big screen.

From a salsa-based dip and chicken wings to kick off the party to sweet brownies for celebrating victory, each of these recipes call for less than an hour in the kitchen. Clock management is key to tackling a tailgate spread, making these delicious dishes the perfect play calls on game day.

To find more tailgate and homegate recipe inspiration, visit Culinary.net.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2       cup butter, cubed
• 1/3       cup flour
• 2          teaspoons paprika
• 1          teaspoon garlic powder
• 1          teaspoon salt
• 1          teaspoon black pepper
• 10        chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Score Big with a Salsa-Based Dip

Whether your game day celebrations call for a full-blown parking lot party or homegating with your closest friends, the nibbles and noshes you serve set the stage. Building your menu with crowd-pleasing classics – including one tried-and-true favorite that offers a fresh, veggie-forward taste: chilled salsa – makes your guests cheer for more than just the home team.

Healthy game day snacks are important to almost half (48%) of tailgaters and 18% said they’d consider leaving a party if salsa wasn’t served, according to the “Game Day Eats Report” survey from refrigerated salsa brand Fresh Cravings. With its low calorie count packed with high flavor, salsa supports health-conscious goals. Made with ingredients like fresh tomatoes, crisp vegetables, zesty peppers and more, the authentic taste of chilled salsa is a universal favorite among fans.

With a belief that plant-based foods should contain wholesome ingredients and bold flavors worth celebrating, Fresh Cravings refrigerated salsas are available in the produce section, next to dressings and dips, in restaurant-style or chunky mild, medium and hot varieties. Chilled salsa is an affordable and vibrant-tasting alternative to jarred salsa, making it a key ingredient in this Mexican Pizza Dip from celebrity chef George Duran. It’s a simple crowd-pleaser you can make in less than an hour, leaving more time for pregame festivities.

For more information and game day recipe ideas, visit freshcravings.com.

Mexican Pizza Dip

Recipe courtesy of chef George Duran
Servings: 6-8

• Nonstick cooking spray
• 1          tablespoon vegetable oil
• 1          pound ground beef
• 1          package taco seasoning mix
• 8          ounces cream cheese, at room temperature
• 1/2       cup sour cream
• 1          cup Fresh Cravings Chunky Salsa, plus additional for topping
• 1          cup grated mozzarella
• 1/2       cup blended Mexican cheese
• sliced jalapeno (optional)
• sliced black olives (optional)
• green onions (optional)
• tortilla chips

1. Preheat oven to 350 F.
2. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside.
3. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
4. Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.
5. Bake until fully warmed and cheese is melted, 30-35 minutes.
6. Top with small spoonfuls of salsa. Serve with tortilla chips.

Cap Off Game Day with an All-Star Combo

Pregame festivities call for salty snacks and meaty morsels, but halftime eating and postgame celebrations are perfect for sweet treats.

You can sweeten up your tailgate or homegate with a shareable option like Marbled Peanut Butter Chocolate Brownies made with Domino Golden Sugar, which is made from pure cane sugar and dissolves and measures cup for cup just like white granulated sugar without compromising performance or taste. Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.

Find more tailgating sweets at dominosugar.com.

Marbled Peanut Butter Chocolate Brownies

Prep time: 25 minutes
Cook time: 20 minutes
Yield: 24 brownies

Chocolate Brownies:

• 1/2       cup (1/4 pound) butter
• 2          ounces unsweetened chocolate, chopped
• 1          cup Domino Golden Sugar
• 1/2       teaspoon vanilla extract
• 2          eggs
• 1/2       cup all-purpose flour

Peanut Butter Marble:

• 1/4       cup natural (no added sugar) peanut butter
• 4          tablespoons butter, softened
• 1/2       cup Domino Golden Sugar
• 1          egg
• 1/4       teaspoon vanilla extract
• 1/4       cup all-purpose flour
• 1/4       teaspoon baking powder

• powdered sugar, for topping (optional)

1. Heat oven to 350 F.
2. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended.
3. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.
4. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.
5. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.
6. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.
7. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Source:Fresh Cravings
Domino Sugar

(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.

Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.

A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:

• Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
• Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
• Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
• Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
• Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.

Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.

Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.

Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.

Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.

Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.

Get in a school morning groove with more easy breakfast ideas at watermelon.org .

Watermelon Oat Flour Waffles

Yield: 8 waffles

Waffles:

• 1          cup old-fashioned or regular oats
• 3/4       cup all-purpose flour
• 1          tablespoon baking powder
• 1/2       teaspoon salt
• 1          cup watermelon juice
• 1/2       cup vegetable oil
• 4          egg whites
• nonstick cooking spray

Garnish:

• 2          cups plain Greek yogurt
• 3          cups watermelon, diced 1/2 inch
• fresh mint leaves
• powdered sugar (optional)
• honey (optional)

1. Preheat Belgian or regular waffle iron.
2. In blender, process oat flakes into flour.
3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
4. Whip egg whites into stiff peaks and fold into batter.
5. Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

• 2          slices seedless watermelon, 1 1/2 inches thick
• 2          tablespoons nonfat plain Greek yogurt
• 1          pinch sugar
• vanilla, to taste
• 9          slivered almonds

1. Cut out donut shapes from watermelon slices.
2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

From tasty small bites to a filling feast and even dessert for breakfast, brunch options are nearly endless. Take your spring brunch to the next level with recipes that appease appetites of all kinds.

First, start with portioned pastry cups perfect for appetizers. Bring out the protein-packed breakfast burritos for the main course then, for a final touch of sweet deliciousness, offer up lemony doughnuts to cap off the feast.

Find more brunch recipes at Culinary.net.

Bite-Sized Breakfast

Appetizer-sized portions and small bites of all sorts are ideal for breakfast spreads, and these Pastry Brunch Cups are perfect for starting a morning meal with loved ones. Or, if a busy schedule looms, try baking a batch and separating into appropriate serving sizes for a simple way to meal prep heading into a new week.

Find more breakfast recipes at Culinary.net.

Pastry Brunch Cups

Servings: 18

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded Swiss cheese
• 2 sheets puff pastry
• 18 eggs
• 2 cups diced ham
• chopped fresh green onions

Heat oven 375 F.

1. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
2. Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
3. Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

Power Brunch with a Protein-Packed Burrito

A well-rounded brunch calls for a multitude of dishes and beverages, but it wouldn’t be complete without a protein-packed recipe to get the day started.

This delicious Breakfast Burrito is loaded with colorful veggies and Silver Fern Farms 100% grass-fed strip steak. Hailing from New Zealand, home to some of the world’s most natural tasting beef and lamb, this premium cut of beef is aged 21 days and minimally processed with no added growth hormones or antibiotics. The animals are grass-fed year-round and allowed to roam and graze freely, so the beef offers a lean, flavorful texture that tastes just as nature intended.

Visit silverfernfarms.com to find more at-home brunch inspiration.

Breakfast Burrito

• 1 Silver Fern Farms New Zealand 100% Grass-Fed New York Strip Steak (10 ounces)
• oil
• salt, to taste
• pepper, to taste
• 1/2 onion, finely chopped
• 1 red bell pepper, sliced lengthwise
• 4 large mushrooms, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2-1 teaspoon chili powder
• 1 tomato, finely chopped
• 8 eggs
• 1/2 cup milk
• 4 large tortillas
• 1 cup spinach
• 1 1/2 ounces feta cheese, crumbled
• 1/4 cup cilantro
• 1 avocado
• lime wedges (optional)
• hot sauce (optional)

1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, heat pan over medium-high heat.
2. Rub steak with oil and season with salt and pepper, to taste.
3. Cook until medium-rare, approximately 3-4 minutes each side. Remove from pan and cover loosely with tinfoil to rest 5 minutes.
4. Reduce heat to medium and add splash of oil. Add onion; cook 1 minute. Add red bell pepper and mushrooms; cook 1 minute.
5. Add cumin, paprika and chili powder; stir through.
6. When veggies are tender (about 2 minutes), add tomato and cook until soft. Season with salt and pepper, to taste.
7. In large bowl, whisk eggs, milk and salt and pepper, to taste.
8. Heat pan to medium heat and add splash of oil.
9. Pour egg mixture into pan and cook, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.
10. Lay tortillas on flat surface or plate.
11. In center of tortilla, add cooked veggies and top with thinly sliced beef. Add handful of spinach, scrambled eggs, crumbled feta, cilantro and avocado. Fold bottom of tortilla and roll.
12. Serve with lime wedges and hot sauce, if desired.

Dine on Deliciously Sweet Doughnuts

Brunch is never complete without something sweet to cap off the morning feast, and doughnuts are often the perfect complement to an array of main courses.

These Lemon Ricotta Doughnuts pair the bite-sized morsels with lemon curd (if that suits your style) for a sweet-tart combination. They’re made using Domino Golden Sugar, which is made from pure cane sugar and is less processed than white granulated sugar, as one you can always trust in your favorite recipes. It works cup-for-cup just like white sugar but with a golden color and distinct hint of molasses flavor.

Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.

Lemon Ricotta Doughnuts

Prep time: 20 minutes

Cook time: 7 minutes

Doughnuts:

• Vegetable oil, for frying
• 2 cups all-purpose flour
• 1 3/4 cups Domino Golden Sugar, divided
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons lemon zest
• 5 large eggs
• 1 3/4 cups ricotta cheese
• 1 tablespoon pure vanilla extract

Lemon Curd (optional):

• 1 stick unsalted butter, softened
• 1 1/2 cups Domino Golden Sugar
• 2 large eggs
• 2 egg yolks
• 4 lemons, zest and juice only
• 1/8 teaspoon salt

1. To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.
2. In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.
3. Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.
4. While still hot, toss doughnuts with remaining sugar.
5. To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt.
6. Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.

Source: Beef + Lamb New Zealand
Domino Golden Sugar

(Family Features) During a holiday season that may not quite feel the same for many families, you can add a magic touch to at-home festivities with activities and treats that get everyone involved. Creating decorative holiday sweets allows little ones and grown-ups alike to take part in the fun, and the end result is delicious desserts for all to enjoy.

Start with a main ingredient like whole-grain, freshly popped popcorn. At 30 calories a cup, it’s naturally low in fat, non-GMO and gluten-free for a nutritious alternative to traditional holiday indulgences. It’s a clever way to create artsy representations of the season at hand that celebrate festive flavors like peppermint, coconut, chocolate and other sweet eats.

For example, Coconut Popcorn Snowballs add fun and flavor to wintertime with a coat of sweetened coconut “snow” and candy cane handle while easy-to-construct Holiday Popcorn Snowmen are sure to be a hit with your children. Add to the holiday spirit throughout your home with wintery Jingle Balls that call for colored sugars to create a magical sparkling effect then take the creativity to the next level by encouraging kids to make their own red-nosed, sleigh-pulling team of Chocolate Popcorn Reindeer.

Discover more decorative dessert recipes at popcorn.org.

Coconut Popcorn Snowballs

Yield: 8 balls (4 inches)

• 2          cups shredded or flaked sweetened coconut
• nonstick cooking spray
• 3          quarts popped popcorn
• 4          tablespoons (1/2 stick) butter or margarine
• 3          cups miniature marshmallows
• 1          teaspoon coconut or vanilla extract
• 8          candy canes or candy cane sticks (about 3-4 inches)

1. Place large sheet wax or parchment paper over work surface. Spread coconut on paper.
2. Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.
3. In medium saucepan, melt butter over low heat. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn and mix well until coated.
4. Spray hands with cooking spray and press mixture firmly to form into balls. Place balls on coconut; roll and press coconut to coat. While holding popcorn balls, gently press candy cane into each ball.
5. Serve immediately or wrap individually in plastic wrap for storage.

Jingle Balls

Yield: 12 cups

• Nonstick cooking spray
• 12        cups popped popcorn
• 6          tablespoons butter or margarine
• 3          cups mini marshmallows
• 1/2       teaspoon peppermint extract
• assorted colored sugars

1. Spray large mixing bowl lightly with nonstick cooking spray. Add popcorn.
2. Spread plastic wrap on cookie sheet; set aside.
3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.
4. Spray hands with nonstick cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Chocolate Popcorn Reindeer

Servings: 8

• 8          cups unsalted, unbuttered, popped popcorn
• 2 1/2    cups mini marshmallows
• 1/2       cup chopped dark chocolate or dark chocolate chips
• 2          tablespoons butter or light olive oil
• 1/4       teaspoon salt
• 16        pretzel sticks
• 16        eyeball candies
• 8          red candy-coated
• chocolate candies

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, heat marshmallows, chocolate, butter and salt, stirring often, until smooth. Toss marshmallow mixture with popcorn until well combined.
3. Scoop 3/4 cup popcorn mixture into ball. Repeat with remaining mixture to make eight balls. Place each ball in paper muffin cup liner.
4. Insert one pretzel stick on each side of ball to resemble antlers, attach two eyeball candies for “eyes” and one red chocolate candy for “nose.” Repeat with remaining balls. Let cool completely.

Holiday Popcorn Snowmen

Yield: 5 snowmen

• 1          package (1 pound) large marshmallows
• 1/4       cup (1/2 stick) butter or margarine, plus additional for greasing hands
• 1          teaspoon vanilla
• 10        cups popped popcorn
• sprinkles (optional)
• licorice (optional)
• gum drops (optional)
• cinnamon candies (optional)

1. In large saucepan, melt marshmallows and 1/4 cup butter. Remove from heat and stir in vanilla. Let stand 5 minutes.
2. Pour marshmallow mixture over popcorn and stir. Butter hands well and form into balls.
3. Decorate with sprinkles, licorice, gum drops and cinnamon candies, if desired.

Popcorn Board