Dessert 27 March 2019

Sundaes 101

(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.

There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.

Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.

Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.

Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.

Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.

Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.

Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.

Caribbean Sundae

Makes 4 servings

  • 1/2 cup canned crushed pineapple in juice, drained
  • 1/2 cup chopped mango, thawed if frozen
  • 2 cups Blue Bunny Premium Vanilla Ice Cream
  • 8 teaspoons unsweetened shredded coconut, toasted
  • 1 teaspoon grated lime peel
  • 4 slices fresh lime
  1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
  2. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

Cinnamon Bun Hot Apple Sundae

Makes 8 servings

  • 1 4-inch frosted cinnamon roll
  • 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
  • 1/2 cup glazed walnuts
  • 1 can (21 ounces) apple pie filling
  • 1/2 cup butterscotch-caramel topping
  • Glazed walnuts, optional
  1. Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
  2. Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
  3. Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
  4. Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.

Turtle Sundae

Makes 4 servings

  • 4 3 1/2-inch waffle bowls
  • 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
  • 16 chocolate Turtle candies
  • Assorted candy, for facial features
  • 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
  1. Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
  2. Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.

Caramel Corn Sundae

Makes 4 servings

  • 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
  • 3 cups caramel corn
  • 1/4 cup caramel sauce
  • 1/4 cup toasted peanuts
  1. Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.

Source: Blue Bunny Ice Cream

Holiday 01 November 2018

Holiday Pairing Perfection

Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

  • 2          tablespoons Simply Nature 100% Pure Avocado Oil
  • 3          large yellow onions, sliced
  • 5          ounces Happy Farms Preferred Blue Cheese Crumbles
  • 8          ounces Happy Farms Cream Cheese
  • Stonemill Ground Black Pepper, to taste
  • 1          cup Friendly Farms Heavy Whipping Cream
  • 8          ounces Southern Grove Chopped Walnuts, divided
  • 5          cucumbers, thinly sliced
  1. In large pan, heat oil and saute onions until brown and caramelized.
  2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
  3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
  4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
  5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

  • 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
  • 1 3/4    cups Specially Selected Premium Eggnog
  • 1/2       teaspoon Stonemill Pumpkin Pie Spice
  • 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
  • 1 1/4    cups Friendly Farms Whipped Topping, divided
  • 1          cup Berryhill Apple Butter, divided
  • 2          teaspoons Stonemill Ground Cinnamon
  1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
  2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
  3. The third layer will end with whipped topping. Garnish with cinnamon.
  4. Chill in refrigerator 2 hours.
  5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

  • 8          ounces Southern Grove Pitted Dates
  • 4          ounces Specially Selected Brie Cheese Round
  • 6          ounces Southern Grove Slivered Almonds
  • 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
  • 2          teaspoons Stonemill Ground Black Pepper
  1. Heat oven to 375° F.
  2. Cut dates in half, lengthwise.
  3. Cut brie into bite-size pieces, about the size of peanuts.
  4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
  5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
  6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
  7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

 

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

  • 1 1/2    teaspoons Stonemill Iodized Salt, divided
  • 16        ounces Specially Selected Black Tiger Shrimp, thawed
  • 1          cup Southern Grove Dried Cranberries
  • 1/2       red onion, roughly chopped
  • 1/2       cup fresh parsley
  • 1/2       jalapeno, roughly chopped
  • 1/4       cup fresh lemon juice
  • 1/4       cup fresh lime juice
  • 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
  • 1          teaspoon Stonemill Oregano
  • 13        ounces Simply Nature Organic Tortilla Chips, for garnish
  • 2          limes, cut into wedges, for garnish
  • fresh cranberries, for garnish (optional)
  1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
  5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

Appetizers & Sides 01 November 2018

Party Prep Pointers for Stress-Free Holiday Entertaining

(Family Features) Thoughts of hosting and entertaining during one of the busiest seasons of the year can be stressful. With so much party preparation for the holidays, from decor to drinks and appetizers to activities, it’s easy to see how even the most experienced hosts can get a little flustered.  

One way to make sure you get to enjoy this year’s festivities is to streamline preparation without sacrificing flavor, quality or appearance. By limiting the number of drinks and dishes you serve, you can wow your guests with both your culinary expertise and your smile.

  • Stick to one or two signature cocktails so you won’t have to stock the bar (which can be expensive) or take drink orders and play bartender all night. Save even more time by serving make-ahead cocktails that simply require adding soda when ready to drink. Add white and red wine options, and offer seltzer and cranberry or pomegranate juice for mocktails.
  • Make a festive centerpiece that’s also edible, such as this Wreath Centerpiece from Kaukauna Cheese. Assemble it the day before or the morning of the party, eliminating last-minute stress. It’s simple to make and appropriate for nearly any holiday gathering. Plus, the “No-Artificial-Anything” Cheese Ball, with no additives or artificial ingredients, can appeal to the taste buds of hungry guests. 
  • Let your hors d’oeuvres serve double duty as both appetizer and party decor. To make it nearly effortless, head to your local grocery store’s deli section. Pick up cured meats, cheeses, pickled vegetables, assorted olives, breads, crackers, nuts and fruits. Arrange on a large platter, board or tray then garnish with rosemary sprigs and scatter with pomegranate seeds for a festive finish in a flash.

For more easy entertaining recipes, visit Kaukaunacheese.com.  

Edible Wreath Centerpiece

  • 1          Kaukauna Port Wine Cheddar Cheese Ball (10 ounces)
  • 1          container (11.3 ounces) Kaukauna Sharp Cheddar Cheese Spread
  • sesame seeds or poppy seeds
  • bacon bits or chopped walnuts
  • 10-12   small pretzel sticks 
  • rosemary, for garnish (optional) 
  1. Place cheese ball in center of large, round platter.
  2. To make mini cheese balls, shape 1-2 tablespoons of cheese spread into balls. Roll lightly in seeds and bacon bits or walnuts.
  3. Insert pretzel sticks into mini cheese balls up to 1 hour prior to serving. Store in refrigerator. Remove from refrigerator about 15 minutes before serving. Garnish with rosemary sprigs, if desired. 

Source: Kaukauna Cheese

Meal Ideas 19 February 2019

Savor the Season

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and Beets

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces shallots, peeled, halved if large
  • 1          tablespoon olive oil
  • 1          teaspoon dried thyme leaves
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

Spicy Carrot-Sweet Potato Casserole

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

  • 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4       cup orange juice
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground ginger
  • 1/2       teaspoon grated orange peel
  • 1          cup cooked sweet potato pieces (about 2 inches each)
  • 1/4       cup coarsely chopped pecans
  1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
  2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
  3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note: 1/2 cup chopped apples can be added to carrot mixture.

Beet, Feta and Walnut Scones

Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  • 1/2       cup milk (2 percent or skim)
  • 1/3       cup olive oil
  • 1          egg, beaten
  • 1/4       cup thinly sliced green onion
  • 1          tablespoon chopped fresh rosemary
  • 1          small clove garlic, minced
  • 2/3       cup crumbled feta cheese (not fat-free)
  • 1/2       cup coarsely chopped toasted walnuts
  • 8          rosemary sprigs
  1. Heat oven to 400°F.
  2. Drain beets well. Chop coarsely; set aside on paper towels.
  3. In large bowl, whisk together flour, baking powder, salt and pepper.
  4. In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
  5. Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
  6. Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.

Quick Sausage and German Potato Salad Skillet

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes

  • 2          teaspoons olive or vegetable oil
  • 1          medium red or yellow onion, cut into 1/2-inch thick wedges
  • 1          cup chopped red bell pepper
  • 3/4       pound pre-cooked smoked chicken or turkey sausage links
  • 1          can (15 ounces) READ German Potato Salad
  • 1/4       teaspoon cracked black pepper
  • chopped parsley (optional)
  1. In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.
  2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

Source: Seneca Foods

Seafood 01 June 2018

Find Picnic Perfection with Nutritious Seafood

(Family Features) From the trees to the breeze, picnics are a fun way your family can soak up the sunshine while enjoying a delicious and nutritious meal together.

“Picnics should be a prescription for health,” said registered dietitian nutritionist and TV host Annessa Chumbley. “They accomplish three amazing things needed for healthy living: nourishing the body, focusing on relationships and soaking up the benefits of being surrounded by nature.”

Consider stepping up your picnic game with a refreshing option like seafood. Eating seafood two times per week, as recommended by the Dietary Guidelines for Americans, can provide unique health benefits as a lean protein and source of omega-3s, healthy fats that are beneficial for your heart and your brain. To make it easier to create picture-perfect picnics, try these tips from Chumbley.

  • Pack bottles of cold or even frozen water in the picnic basket to help keep everything chilled and fresh so it’s ready to devour.
  • Plan to eat fresh and healthy foods like this Crab Salad for an easy-to-make option.
  • Create a dip nearly everyone can enjoy. Seafood can be added to almost any dip, and can be enjoyed with fresh, crunchy vegetables.
  • Jars can be a lifesaver when packing a picnic. Tape utensils to the sides of the jars for easy access to your favorite foods.
  • Don’t bring your phones, tablets or any other device that can distract you from family time. This is a time to relax and socialize with one another.
  • Try taping a thermometer inside your bag or cooler so you know the food is at safe, cool temperatures.
  • Place a small cutting board and knife in your pack, which can come in handy for chopping up fruits and vegetables when it’s time to chow down.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.
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Crab Salad

Recipe courtesy of the Seafood Nutrition Partnership Eating Heart Healthy Program
Serves: 4

Dressing:

  • 1/2       cup plain non-fat yogurt
  • 1          lemon, juiced
  • 2          tablespoons green onions
  • 2          tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1          ounce walnuts (about 14 halves)
  • cayenne pepper, to taste  
  • 1          bag (8 ounces) spinach
  • 1          can (6 ounces) crab meat or fresh lump crab
  • 1/2       cup lentils, cooked
  • 1          grapefruit, cut into sections
  1. Heat oven to 300° F.
  2. To make dressing: Mix yogurt, lemon juice, green onions and olive oil. Add salt and pepper, to taste.
  3. Toss walnuts with cayenne pepper, to taste, and bake 4-5 minutes. Make sure walnuts do not burn. Remove walnuts from oven and let cool.
  4. Toss spinach with dressing. Toss with crab meat. Sprinkle lentils on top and add walnuts. Place grapefruit pieces around edge.

Source: Seafood Nutrition Partnership

Healthy 05 February 2019

Help Fight Inflammation with Food

(Family Features) On top of being tasty, certain foods contain specific nutrients and natural compounds that may help fight inflammation, a condition linked to arthritis and gout. With that in mind, try heading to the fridge or pantry the next time you feel joint pain, swelling or stiff knees.

Colorful fruits and vegetables, including ruby red tart cherries and dark leafy greens like spinach and kale, are among the most powerful anti-inflammatory foods, along with oily fish (salmon, sardines and scallops), nuts, seeds and whole grains. Ingredients such as ginger, turmeric and olive oil may also help combat inflammation.

For an inflammation-fighting boost, Montmorency tart cherries contain the “highest anti-inflammatory content of any food,” according to research conducted at Oregon Health & Science University. Results show that cherry intake can help reduce blood levels of gout-causing uric acid and reduce the painful symptoms of osteoarthritis. Research also shows that Montmorency tart cherry juice can reduce post-exercise inflammation and muscle pain.  

“For decades, people with arthritis and gout have consumed tart cherry juice for pain relief. Now there’s scientific evidence to back up this popular folklore remedy,” said registered dietitian Michelle Babb, author of “Anti-Inflammatory Eating Made Easy.” “Since Montmorency tart cherries are one of the richest sources of anthocyanins, a potent type of flavonoid, they can offer a natural way to help ease the pain related to arthritis and gout.”

To help fight inflammation with food, try this recipe for Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola, which is packed with anti-inflammatory ingredients. Learn more about the research on Montmorency tart cherries and inflammation, and find more recipes, at choosecherries.com.

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Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 1 salad

Savory Granola:

  • 1/3       cup oats
  • 1/3       cup chopped walnuts
  • 1/4       cup sunflower seeds
  • 2          tablespoons buckwheat groats
  • 2          tablespoons pepitas
  • 1/4       cup extra-virgin olive oil
  • 2          tablespoons honey
  • 1          tablespoon spicy brown mustard
  • salt
  • pepper
  • 1/4       cup dried Montmorency tart cherries

Dressing:

  • 1          shallot, minced
  • 3          tablespoons extra-virgin olive oil
  • 2          tablespoons dried Montmorency tart cherries
  • 2          tablespoons Montmorency tart cherry juice
  • 1          tablespoon spicy brown mustard
  • 2          teaspoons apple cider vinegar
  • 1          teaspoon honey
  • salt
  • pepper

Salad:

  • 10        ounces baby kale
  • 1          grilled ear of corn, kernels sliced off
  • 1          cup sprouts (alfalfa or microgreens)
  • 1/2       tablespoon butter
  • 8          ounces bay scallops, patted dry
  1. To make savory granola: Heat oven to 350° F. Line baking sheet with parchment paper or baking mat.
  2. In large bowl, combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas. In small bowl, whisk together olive oil, honey, mustard, salt and pepper.
  3. Pour wet ingredients into large bowl and toss until well combined.
  4. Spread mixture onto baking sheet in single layer and bake 18-20 minutes, tossing once halfway through, until granola starts to turn golden brown and crispy around edges.
  5. Remove from oven, add cherries, toss to combine, spread into single layer and let cool.
  6. To make dressing: In food processor, process shallot, olive oil, cherries, cherry juice, mustard, vinegar, honey, salt and pepper until smooth.
  7. To make salad: Place kale, corn kernels and sprouts in large bowl; set aside.
  8. In large skillet over medium-high heat, melt butter. Once hot, add scallops and cook until golden and starting to caramelize on one side. Flip and repeat on other side.
  9. Add scallops to large salad bowl. Pour dressing over top and toss until well combined.
  10. Break up granola into small pieces and add to salad bowl. Toss lightly before serving.

Source: Cherry Marketing Institute

Dessert 12 July 2018

Pop Up Sweet Treats

(Family Features) When the weather is warm and it’s time for a sweet treat, look for seasonal goodies that complement summertime fun. For example, reach for an option like whole-grain, fluffy and crisp popcorn which can be an easy, DIY snack.

Combine sweet and salty flavors to create something delicious to devour like Coconut Popcorn Crunch Pie or delightful Down Home Apple Pie Popcorn.

To better serve a crowd, try these Perfect Picnic Popcorn Squares, Popcorn S’mores or Key Lime Popcorn Clusters at your next family pool party or summertime barbecue with friends.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.
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Down Home Apple Pie Popcorn

Yield: 10 cups

  • 3          tablespoons melted butter
  • 1          teaspoon vanilla extract
  • 2          tablespoons brown sugar
  • 1          teaspoon ground cinnamon
  • 1/8       teaspoon ground allspice
  • 1/8       teaspoon ground nutmeg
  • 8          cups popped popcorn
  • 1          cup dried apple chips, broken into large pieces
  • 1/4       cup toffee bits
  1.  Heat oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.
  2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.
  3. Sprinkle apple chips and toffee bits over top. Bake 15 minutes, or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

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Key Lime Popcorn Clusters

Yield: about 32 clusters

  • 8          cups popped popcorn
  • 4          whole graham crackers, finely chopped, divided
  • 1          jar (7 1/2 ounces) marshmallow creme
  • 1/4       cup butter or margarine
  • 2          tablespoons grated lime peel
  • 1          tablespoon key lime juice
  1. Line 9-inch square pan with foil.
  2. In large bowl, combine popcorn and all but 2 tablespoons graham cracker pieces.
  3. In large glass bowl, microwave marshmallow creme and butter on high 1 minute. Stir until butter is melted. Stir in lime peel and lime juice.
  4. Pour marshmallow mixture over popcorn, mixing thoroughly.
  5. Using damp hand, firmly press mixture into prepared pan. Sprinkle with reserved graham cracker pieces. Refrigerate 2 hours until firm.
  6. Lift foil from pan. Break popcorn mixture into clusters.

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Coconut-Popcorn Crunch Pie

Yield: 12 servings

  • 2          quarts popped popcorn, unsalted
  • 1          can (4 ounces) flaked coconut, toasted
  • 1          cup sugar
  • 1          cup light corn syrup
  • 1/2       cup butter or margarine
  • 1/4       cup water
  • 2          teaspoons salt
  • 1          teaspoon vanilla
  • 1          quart vanilla, spumoni or butter pecan ice cream
  • fresh fruit, for topping (optional)
  • chocolate sauce, for topping (optional)
  1. In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
  2. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
  3. On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
  4. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.

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Perfect Picnic Popcorn Squares

Yield: 12 squares

  • 1          cup light corn syrup
  • 1/2       cup sugar
  • 1/2       cup brown sugar
  • 1          cup reduced-fat peanut butter
  • 3/4       cup raisins
  • 8          cups air-popped popcorn
  • nonstick cooking spray
  1. In large saucepan, combine corn syrup, sugar, brown sugar and peanut butter.
  2. Bring to boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
  3. In large bowl, combine raisins and popcorn; pour hot mixture over popcorn and toss carefully with wooden spoons until well-coated.
  4. Spray 9-by-13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
  5. Cut into squares and serve.

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Popcorn S’mores

Yield: 20 pieces

  • 1          cup firmly packed light brown sugar
  • 1/2       cup (1 stick) butter or margarine
  • 1/2       cup corn syrup
  • 1/2       teaspoon baking soda
  • 10        cups freshly popped popcorn
  • 1          package (10 1/2 ounces) miniature marshmallows
  • 2          cups mini graham cookies
  • 1          cup chocolate chips
  1. In medium saucepan, combine brown sugar, butter and corn syrup.
  2. Cook over high heat 5 minutes; remove from heat and stir in baking soda.
  3. In large bowl, combine popcorn and marshmallows.
  4. Pour sugar mixture over popcorn to coat.
  5. Gently stir in graham cookies and chocolate chips.
  6. Spread mixture evenly into greased 15-by-10-inch pan.
  7. Let cool completely. Break into pieces.

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Ballpark Popcorn Crunch (VIDEO)

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts
  1. Cream together butter and brown sugar till light and fluffy.
  2. In a separate bowl, toss popcorn and walnuts.
  3. Add creamed mixture to popcorn and nuts. Combine until coated.
  4. Spread on a large baking sheet in a single layer.
  5. Bake at 350-degree oven for 10 minutes or until crisp.

Source: Popcorn Board

Meal Ideas 25 June 2018

Good-for-You Meals with Grape Taste

(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.

Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.

Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.

Grape Goodness for Healthy Aging

In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.

Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.

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Vegetarian Poke Bowl

Prep time: 20 minutes
Servings: 4

  • 5          cups cooked brown or white jasmine rice
  • 2          packages (6 ounces each) extra-firm tofu, cubed
  • 2          cups red California grapes, halved
  • 1          avocado, pitted, peeled and thinly sliced
  • 1          large golden beet, peeled and shredded
  • 1          large carrot, peeled and shredded
  • 2          scallions, thinly sliced
  • sprinkle of toasted sesame seeds
  • 6          ounces light Asian ginger-sesame salad dressing
  1. Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.

Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.

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Roasted Cod with Fennel and Grapes

Prep time: 10 minutes            
Cook time: 15 minutes
Servings: 4

  • 1          pound cod loin, cut into four equal pieces
  • 2          tablespoons extra-virgin olive oil, divided
  • 1          tablespoon fresh lemon juice
  • 1/2       teaspoon orange zest
  • 1/4       teaspoon sea salt, divided
  • fresh ground pepper
  • 1          tablespoon white wine vinegar
  • 1          tablespoon orange juice
  • 1          tablespoon minced shallot
  • 1/4       teaspoon ground coriander
  • 1          teaspoon honey
  • 1          tablespoon fresh chopped oregano
  • 1          medium fennel bulb, fronds removed, chopped and reserved
  • 1          cup red California grapes, halved
  1. Heat oven to 400° F. Arrange cod pieces in baking dish.
  2. In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
  3. While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
  4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.

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Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

  • 1          large spaghetti squash
  • 1/3       cup extra-virgin olive oil, divided
  • 1/2       cup chopped walnuts, divided
  • 2          cloves garlic
  • 2          cups packed basil leaves
  • 1          cup packed arugula
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • 1/3       cup freshly grated Parmesan cheese
  • 1/4       teaspoon salt
  • freshly ground pepper, to taste
  • 1          cup cannellini beans, rinsed and drained
  • 1 1/2    cups red California grapes, halved
  1. Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
  2. To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
  3. Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.

Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.

Source:  California Table Grape Commission

Dessert 06 March 2018

Pistachio Cake

This delicious Pistachio Cake will be a hit at your next get together.  Simple to make and your guests will devour it in minutes.  For more recipes go to www.culinary.net.
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Pistachio Cake

  • 1 package white cake mix
  • 1 package instant pistachio pudding mix
  • 3 Large eggs
  • 1 cup Club Soda
  • 3/4 cup canola oil
  • 1 cup chopped walnuts

Frosting

  • 1 package instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton frozen whipped topping, thawed.
  1. Preheat oven to 350° F.  Spray non-stick spray into bundt pan.
  2. Combine cake mix, pudding mix, eggs, club soda and canola oil into a large bowl.  Beat mixture on medium speed for 2 minutes.  Add in walnuts and stir.
  3. Transfer mix to prepared bundt pan.
  4. Bake 40-45 minutes or until toothpick comes out clean from the center.
  5. Cool in pan 10 minutes before transferring to plate.
  6. For Frosting: Combine pudding mix and milk in large bowl.  Beat mixture on low for 1 minute.
  7. Fold in thawed whipped topping.
  8. Spread over cake.
  9. Refrigerate until serving.
Snacks 21 July 2017

Snack Smarter with Dairy

(Family Features) Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products.

Snacking goes hand-in-hand with dairy products since they are a tasty, convenient and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese and yogurt products that provide portable nutrition.

What’s more, dairy packs a nutritious punch. Together, milk, cheese and yogurt provide nine essential nutrients, including high-quality protein, an important nutrient to include in snacks since it helps you feel fuller longer. 

Boost your snacking IQ with these smart tips:

  • Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs.
  • Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children.
  • Whip up a dairy-based smoothie made for an on-the-go snack or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat.

For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com.

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Peanut Butter Banana Crunch Yogurt Parfait

Recipe courtesy of the Midwest Dairy Council
Prep time: 10 minutes
Servings: 1

  • 1          cup nonfat, light vanilla yogurt
  • 1          tablespoon creamy peanut butter
  • 1          tablespoon chopped walnuts
  • 4          pretzel twists, crumbled (about 1 tablespoon)
  • 1          banana, sliced
  1. In small bowl, mix yogurt and peanut butter together. In separate bowl, toss walnuts and pretzels together.
  2. In tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

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Rainbow Fruit and Cheese Kabobs

Recipe courtesy of the Midwest Dairy Council
Prep time: 15 minutes
Servings: 6

  • 8          wooden skewers
  • 6          ounces Monterey Jack cheese, cut into 18 cubes
  • 1/2       cup strawberries, halved
  • 1/2       cup cantaloupe, cut into 3/4-inch cubes
  • 1/2       cup pineapple, cut into 3/4-inch cubes
  • 1          kiwi, peeled and cut into 6 pieces
  • 1/4       cup blueberries
  • 6          purple grapes
  1. Thread each skewer with one piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape and another piece of cheese. Repeat pattern with remaining skewers.

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