(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
- 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
- In medium mixing bowl combine Greek yogurt, 1/3 cup honey and vanilla.
- 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
- 3/4 cup vanilla Greek yogurt
- 1/4 cup peanut butter
- 1 dash cinnamon
- apples, graham crackers or other dipper of choice
- In bowl, six Greek yogurt, peanut butter and cinnamon until smooth.
- Serve with apples, graham crackers or another dipper of choice.
Good Morning Yogurt Parfait
Prep time: 5 minutes
- 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)
- In small bowl or cup, layer fruit and yogurt, starting with fruit on bottom. Top with cereal or granola, if desired.
- 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
- 4 large bananas, peeled
- 8 wooden ice pop sticks
- 2 cups vanilla non-fat Greek yogurt
- 1/2 cup creamy natural peanut butter
- 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.
- 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.
- 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.
- Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.
(Family Features) The early morning chaos and activity-packed evenings of the back-to-school season can make finding time to connect challenging. Throughout the day, there can be small windows of time that your family can make the most of – even if only for a few moments that matter.
“As a busy mom, I know how hard it can be to find time to slow down with the kids,” said Dr. Tanya Altmann, pediatrician and parenting expert. “After-school snack time is my secret weapon. It’s a time we can all pause for a few minutes before running out the door to soccer or starting homework. As a doctor, I’ll take any extra opportunity to provide the nutrients my kids need. That’s why I focus on nutrient-rich snacks, which always include milk in our house.”
Most Americans, including kids, fall short on the recommended three daily servings of real milk and milk products for kids ages 9 and up, according to the USDA Dietary Guidelines Advisory Committee. Adding real dairy milk to afternoon snack time is an easy way to get kids nutrients they need to grow up strong, which is one less thing for parents to worry about.
“The great thing about milk is that kids already love it, so it’s an easy way to get protein and other essential nutrients they need to fuel their after-school activities and meals,” pediatrician Dr. Ilan Shapiro said. “It’s not a battle to get them to drink it like so many foods can be.”
You can make the most of snack time with simple, fun recipe ideas like Harvest Fruit and Oat Energy Bites, which are a quick way to fuel up. Pairing these with an 8-ounce glass of real milk provides protein and essential nutrients kids need to power through after-school homework or activities.
Snacking recipes are not only easy to make, but also easy to plan. For more tasty on-the-go recipe ideas to try this back-to-school season, and to shop for ingredients, visit milklife.com.
Recipe courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real
Servings: 10, 2 bites per serving
- 1/2 cup milk
- 1 1/2 cups rolled oats, divided
- 2 tablespoons almond nut butter
- 2/3 cup dried apple rings, chopped (soft variety)
- 1/2 teaspoon apple pie spice
- 1 pinch salt
- 1/4 cup dried cranberries or dried tart cherries
- 2 tablespoons chopped pecans or almonds
- 1 glass milk (8 ounces each) per serving
- In bowl of food processor or high-speed blender, combine milk, 1 cup rolled oats, nut butter, dried apple rings, apple pie spice and salt. Pulse until mixture becomes fairly smooth and holds together when rolled. Transfer mixture to medium size bowl.
- Stir in remaining oats, dried cranberries and chopped nuts. Roll mixture into tablespoon-sized balls and place on parchment paper-lined baking sheet. Chill 1 hour, or until firm. Keep bites covered and refrigerated up to 3 days.
- Pair each serving with 8-ounce glass milk.
Nutritional information per serving: 190 calories; 3.5 g fat; 0 g saturated fat; 5 mg cholesterol; 12 g protein; 28 g carbohydrates; 2 g fiber; 150 mg sodium; 334 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass fat-free milk.
Photo courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real
(Family Features) Backyard barbecues and family picnics are plentiful during the summer months, so chances are good you’ll host (or attend) at least one event this season. While you’ll likely feast on a bevy of hamburgers, hot dogs and summer salads, a menu filled with fresh, delicious sides makes for a meal worth celebrating.
There’s certainly more than one way to create a menu for a casual backyard picnic, so it’s easy to plan dishes that everyone can enjoy. When organizing your menu, be sure to consider your guests and prepare a selection of side dishes that are both age-appropriate and satisfy a wide range of cravings. Here are some creative ways to put a twist on classic side dishes to make your meal memorable:
Pasta medley. When you’re serving a group with kids, a simple pasta salad is a must-have side that even picky eaters will enjoy. Simply prepare your favorite noodles (fun shapes like spirals or bowties if you’re thinking kid-friendly) then add an array of ingredients like cubed cheese, olives, cherry tomatoes and broccoli florets with some extra-virgin olive oil. For a more grown-up flavor, combine feta cheese and bits of fresh basil with a drizzle of Bolthouse Farms Classic Balsamic Vinaigrette dressing for an extra kick of flavor.
Naturally sweet treats. Many traditional sweet dishes are simply impractical for a hot summer day. As an alternative, something lighter can help satisfy a sweet tooth without the bulk of a heavy cake or pie. Try a mixed berry bowl with all your favorite seasonal fruits like fresh strawberries, raspberries, blackberries and blueberries. It’s a cheerful presentation and an option all ages can enjoy. Add a few sprigs of mint for garnish for a little festive fun.
Crisp coleslaw salad. A refreshing salad is almost always a crowd-pleaser. Instead of a traditional tossed garden salad, try adding some crunch with a zesty coleslaw salad. This recipe uses all chopped vegetables, allowing you to help reduce food waste by choosing veggies that are not the most beautiful on the shelf, but still taste delicious. Try using an option like Bolthouse Farms Coleslaw dressing to make these veggies and coleslaw even more delicious by giving you the classic, tangy, creamy and sweet coleslaw taste you love with less fat and fewer calories than other refrigerated brands. Just pour, mix in with cabbage and enjoy. Another tip: balance your crunchy veggies with some sweetness, like bits of apple, pear, persimmon or nectarine, for a truly flavorful salad.
Look in the refrigerated area of the produce section to pick up any of the Bolthouse Farms dressing varieties or visit Bolthouse.com to learn more.
“Ugly” Summer Coleslaw Salad
Recipe courtesy of Two Purple Figs
- 1/2 head white cabbage (about 4 cups)
- 2 scallions
- 1 carrot
- 1 apple
- 1 pear
- 1/2 bottle Bolthouse Farms® Coleslaw dressing
- 1 cup pomegranate arils (optional)
- Using shredder disc in food processor, shred cabbage, scallions, carrot, apple and pear. Add dressing and pulse until smooth.
- Sprinkle with pomegranate arils, if desired, and serve.
Content courtesy of Bolthouse Farms®.
Source: Bolthouse Farms
(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.
Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.
From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.
Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:
- A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
- A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
- Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
- A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.
Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.
Easy Summer Thirst Quencher
A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.
- 2 cups watermelon balls or cubes
- 1 cup other fruit, such as berries
- herbs, such as basil or mint
- Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.
Red, White and Blue Watermelon Parfait
- 1 cup blueberries
- 1 container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
- 1 cup watermelon, plus three pieces diced watermelon
- whipped cream, for serving
- In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.
Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.
Patriotic Fruit Salad
- 1 watermelon
- Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
- Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
- Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
- Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
- Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
- Cut out white stripes from honeydew.
- Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.
Patriotic Charcuterie Board
- 1/2 medium seedless watermelon, cut into wedges
- 1/2 cup fresh raspberries
- 1 1/2 cups fresh blueberries
- 10 strawberries (dipped in white chocolate, if desired)
- 5 ounces fresh goat cheese
- 1/2 cup toasted, salted cashews
- 2 ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
- 1 Honeycrisp apple, cored and sliced
- lemon juice
- fresh basil leaves
- On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.
Flag Kebab Cake
- 1 pint fresh, washed blackberries
- 12 wooden skewers
- 1 seedless watermelon, flesh cut into 1-inch cubes
- 1 angel food cake, cut into 1-inch cubes (white part only)
- dips, such as yogurt, chocolate, caramel or marshmallow (optional)
- Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
- On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
- Serve with dips, if desired.
(Family Features) Make it easy to stick to your resolutions by starting every morning with a breakfast with more protein. Did you know the average breakfast bowl or plate contains on average only 13 grams of protein, yet some nutrition experts recommend getting 20-30 grams at each meal?
Spreading out your protein throughout the day (rather than in one large amount) can help optimize how your body uses it. That means getting enough protein at breakfast! A breakfast with enough protein can help you feel fuller longer so you’re more likely to stick to your healthy eating routine. One easy way to get eight grams of high-quality protein is to add milk to your breakfast routine – whether in a cup, bowl and in your favorite recipe, an 8-ounce glass of milk contains 8 grams of high-quality protein!
Here are eight delicious breakfast ideas with protein to kick-start your new year.
Make your oatmeal with milk instead of water to add milk’s high-quality protein to your morning meal. This twist also adds the classic combo of bacon and eggs to shake up your morning routine – serving up a total of 25 grams of protein.
Need a quick breakfast for busy mornings? These grab-and-go mini casseroles have a few simple ingredients, like lowfat milk, spinach and cheddar cheese – with a ton of palate payoff. Pair two mini casseroles with a cup of milk for 24 grams of protein.
Apple-Cinnamon Whole-Grain Pancake Muffins
Try this yummy twist on your morning go-to pancakes filled with delicious apple slices and cinnamon and made with 100% whole-grain pancake batter. Pair with an 8-ounce glass of milk to add an extra 8 grams of protein to the meal, for a total of 13 grams.
These savory crepes made with milk and filled with veggies and Swiss cheese for a delicious way to kick-start your day with 23 grams of protein.
Breakfast takes a flavorful twist in this recipe that uses traditional Italian flavors of polenta and marinara to create a delicious dish. Pair with a glass of milk for 25 grams of protein.
Lowfat milk and avocados make this smoothie extra creamy for 7 grams of protein per serving, and it’s packed with spinach, pineapple and bananas so it’s a choice you can feel good about.
Spice up your morning meal by adding quinoa and blueberries. Pair this dish with a glass of milk for 21 grams of protein power to start your day!
Sweet potatoes, lowfat milk and chicken sausage combine in this tasty egg scramble to give you a protein boost to start your morning right. Add a cup of milk for 22 grams of protein.
Source: Milk Life
(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.
By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.
Find more brunch recipes at Culinary.net.
Add Apples to Your Brunch Buffet
As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.
Apple Strudel Pancakes
Reprinted with permission from the American Institute for Cancer Research
Apple Strudel Mixture:
- 1 cup water
- 1/4 cup raisins
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup thoroughly chopped walnuts
- 1 large apple, peeled, cored and chopped
- 1 cup buckwheat flour
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups 1 percent buttermilk
- 1/4 cup safflower oil
- 1/2 teaspoon vanilla extract
- nonstick cooking spray
- maple syrup
- To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
- In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
- To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
- Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
- Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
- Serve pancakes warm with syrup.
A Small Brunch Bite
A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.
For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.
Find more brunch solutions and recipes at simplypotatoes.com.
Mini Hash Brown Casseroles
Prep time: 10 minutes
Total time: 30 minutes
- 1 package refrigerated Simply Potatoes Shredded Hash Browns
- 1 pound Bob Evans Farms Original Sausage Roll
- 4 large eggs
- 1/2 cup milk
- 3 tablespoons butter, melted
- 1 cup ham, cubed
- 1 cup red pepper, diced
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Heat oven to 350° F.
- Remove hash browns from refrigerator and let rest.
- In skillet, cook sausage according to package directions.
- Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
- Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.
Sipping on Sweet and Spicy
Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.
With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.
Watermelon Bloody Mary
Recipe courtesy of the National Watermelon Promotion Board
Yield: 4 cocktails
- 2 cups seedless watermelon, cubed
- 1 medium jalapeno pepper, stem removed, chopped
- 2 limes, juice only
- 6 ounces low-sodium tomato juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fish sauce
- 1 teaspoon horseradish
- hot sauce, to taste
- 1/3 cup vodka
- lime wedges
- chili lime salt
- 4 bamboo skewers (6 inches long)
- watermelon wedges (optional)
- prosciutto (optional)
- cucumber slices (optional)
- jalapeno slices (optional)
- green olives (optional)
- In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
- Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
- Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
- Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.
Photo courtesy of Getty Images (Pancakes)
(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.
Source: McCormick Spice
(Family Features) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.
For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.
It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.
To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.
Pecan-Crusted Prime Rib with Horseradish Cream Sauce
Horseradish Cream Sauce (optional):
- 1 cup low-fat sour cream
- 1/4 cup horseradish, grated
- 1 tablespoon Dijon mustard
- 1/2 lemon, juice and zest only
- 2 tablespoons fresh chives, finely sliced
- kosher salt, to taste
- fresh black pepper, to taste
- 1 boneless prime rib roast (8-10 pounds)
- 1 tablespoon, plus 1/4 teaspoon, kosher salt
- 2 teaspoons fresh black pepper, plus additional for pecan topping
- 1 cup raw pecan pieces
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 8 garlic cloves, divided
- 2 tablespoons Dijon mustard, divided
- To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.
- Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.
- To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.
- Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.
- Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.
- Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.
Pecan Apple Stuffing
- Nonstick cooking spray
- 1 pound mild Italian sausage
- 1 tablespoon olive oil or pecan oil
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 12 ounces herb-seasoned cubed stuffing
- 2 cups tart apples, chopped
- 1 1/2 cups pecan halves
- 1 cup chicken broth, plus additional (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
- In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
- In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
- In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
- Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
- Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.
Source: American Pecan Council
(Family Features) ’Tis the season to dust off the decorations, dig out your family cookbook and celebrate everything that makes the holidays special. While it’s certainly a time to honor longstanding traditions, there’s also room to start something new and put your personal touch on the festivities.
When planning your holiday menu, for example, shake it up with a few simple swaps to impress your guests no matter the meal occasion. For an appetizer, try a Pork and Ricotta Crostini for a flavorful upgrade to the typical cheese platter. Come dinnertime, replace the annual pot roast with a savory and seasonal Apple and Herb-Roasted Pork Shoulder featuring high-quality Farmer John California Natural Fresh Pork, which is made from 100 percent fresh pork and with no artificial ingredients.
For more recipe inspiration and ideas to shake up the season, visit FarmerJohn.com.
Apple and Herb-Roasted Pork Shoulder
Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Total time: 2 hours, 30 minutes
- 1 Farmer John Boneless Pork Shoulder Butt Roast
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 1 pound potatoes, cut into 2-inch chunks
- 2 firm apples, cut into six pieces
- 4 thyme sprigs
- 6 sage leaves
- 1 cup chicken broth
- Heat oven to 500° F.
- Season pork shoulder roast with salt, pepper and garlic powder, to taste.
- Lay potatoes and apples in bottom of roasting pan. Top with thyme and sage.
- Place seasoned pork shoulder in roasting pan on top of thyme and sage.
- Pour chicken broth into roasting pan. Roast 10-15 minutes until skin is browned.
- Reduce heat to 300° F and continue to roast, basting liquid over pork every 30 minutes for about 2 hours until internal temperature reaches 155° F.
- Remove pork shoulder roast and let cool 15 minutes before slicing.
- Serve with roasted potatoes and apples.
Pork and Ricotta Crostini
Prep time: 15 minutes
Cook time: 36 minutes
Total time: 51 minutes
- 1 Farmer John Pork Tenderloin
- 1 tablespoon olive oil
- 1 tablespoon, plus 1 teaspoon, Italian seasoning blend, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups ricotta cheese
- 1/4 teaspoon onion powder
- 1 long baguette, cut into 1/2-inch thick slices
- balsamic glaze
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Heat oven to 425° F. Rub all sides of pork tenderloin with olive oil and place on rack in shallow roasting pan. Sprinkle 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt and pepper evenly over tenderloin.
- Roast 25-30 minutes per pound until internal temperature reaches 150° F. Remove pork tenderloin from oven and let stand 5-10 minutes. Cut into thin slices.
- In small bowl, mix together ricotta cheese, remaining Italian herb mix, remaining garlic powder and onion powder until well combined. Set aside.
- Place baguette slices on large baking sheet and bake 2-4 minutes per side while pork tenderloin is standing.
- To assemble, spread about 1 tablespoon ricotta cheese mixture on one side of each baguette slice; top with thin slices of pork. Garnish with drizzle of balsamic glaze and parsley.
Source: Farmer John
(Family Features) When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable.
A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman’s Apple Butter is more than just a spread. It’s made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like these Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp.
Find more appetizers ideal for entertaining at musselmans.com.
Apple Butter Bacon-Wrapped Shrimp
- 3/4 cup Musselman’s Apple Butter
- 1/2 cup maple syrup
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 10 pieces bacon
- 10 extra-large shrimp, cleaned and deveined
- chopped cilantro, for garnish (optional)
- Heat oven to 400° F. Line rimmed baking sheet with parchment paper.
- In medium-sized skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside.
- In large skillet over medium heat, add bacon slices and cook until browned but still flexible. Remove from pan and drain on paper towel-lined plate.
- Wrap one bacon slice around each shrimp, secure with toothpick and place onto prepared baking sheet.
- Once all shrimp have been wrapped, baste tops with apple butter mixture.
- Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook as glaze can burn. Sprinkle with cilantro, if desired.
Apple Brie Bites
- 1 sheet puff pastry, thawed
- 5 ounces Brie cheese
- 1/2 cup Musselman's Apple Butter
- 1/4 cup pecans, chopped
- Heat oven to 400° F. Grease mini muffin pan.
- Press seams of puff pastry sheet together. Cut sheet into quarters then each quarter into six pieces.
- Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup.
- Put 1/2 teaspoon brie, 1 teaspoon apple butter and 1/2 teaspoon chopped pecans into each muffin cup.
- Bake 13-15 minutes until golden brown. Serve warm.