recipes

Dessert 09 November 2017

Holiday Baking for Family and Friends

(Family Features) A holiday season filled with gatherings calls for simple recipes that make baking for family and friends easy and enjoyable.

Traditions are often enjoyed more around the holidays and some classic flavors are must-haves for seasonal parties and dinners. Individually portioned desserts are ideal for entertaining, and these smooth, creamy cheesecakes with vivid holiday color are a perfect single serving that is sure to brighten any dessert table. Or put a festive twist on apple pie with a cinnamon roll-inspired crust.

Each of these desserts features quick and easy preparation, and the delicious flavors of Lucky Leaf Fruit Fillings, which use high-quality fruit and contain no high-fructose corn syrup, for great tasting desserts every time. An array of popular flavors like apple, blueberry, cherry and strawberry make it possible to prepare your favorite holiday desserts in minutes.

Find more inspiration for this season’s holiday baking at luckyleaf.com.

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Mini Marbled Cherry Cheesecakes

  • 18        chocolate cookies with white filling
  • 2          packages (8 ounces each) cream cheese, softened
  • 1/3       cup sugar
  • 2          eggs
  • 1          teaspoon vanilla
  • 1          can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided
  1. Heat oven to 350° F.  Line muffin tins with 18 paper liners.
  2. Place one chocolate cookie in bottom of each paper liner.
  3. In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.  Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.
  4. Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.

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Cinnamon Apple Pie

  • 1          refrigerated pie crust
  • 1          tablespoon butter, melted
  • 2          teaspoons ground cinnamon
  • 2          cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling
  • 1          stick (8 tablespoons) butter, softened
  • 1          cup flour
  • 1          cup light brown sugar
  • 1/2       cup powdered sugar, plus additional (optional)
  • 1/4       teaspoon vanilla
  • 1/4       teaspoon cinnamon
  • 2          teaspoons milk, plus additional (optional)
  1. Heat oven to 400° F.
  2. On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  3. Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.
  4. In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
  5. Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.
  6. In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.

Source: Lucky Leaf

Meal Ideas 03 November 2017

Spice Up the Season

Flavorful holiday dishes for every course

(Family Features) Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.

In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.

From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at SpiceIslands.com.

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Mini Pumpkin Cheesecakes

Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes

  • 18        paper baking cups (2 1/2 inch diameter)
  • 18        gingersnap cookies
  • 12        ounces cream cheese, softened
  • 3/4       cup sugar
  • 1          tablespoon corn starch
  • 1          teaspoon Spice Islands Pumpkin Pie Spice
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/3       cup light corn syrup
  1. Heat oven to 325° F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
  2. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  3. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
  4. Chill 1 hour.

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Cranberry Apple Chutney

Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups

  • 1          bag (12 ounces) fresh or frozen cranberries
  • 1/4       cup water
  • 2          large apples, cored and chopped
  • 1 1/2    cups sugar
  • 2/3       cup finely chopped onion
  • 2/3       cup golden raisins
  • 2          teaspoons minced fresh ginger
  • 1          teaspoon Spice Islands Minced Garlic
  • 1          teaspoon salt
  • 3/4       teaspoon Spice Islands Ground Allspice
  • 1/4       teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8       teaspoon Spice Islands Ground Cloves
  • 2/3       cup dark corn syrup
  • 1/3       cup cider vinegar
  • 2/3       cup chopped pecans
  1. In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
  2. Serve with roast turkey, pork roast or baked ham.

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Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings

  • 1          tablespoon vegetable oil
  • 1          teaspoon Spice Islands Ground Ginger
  • 1/4       teaspoon Spice Islands Cayenne Pepper
  • 3          pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2          medium cooking apples, peeled, cored and coarsely chopped
  • 2          small onions, coarsely chopped
  • 2          cans (14 1/2 ounces each) chicken broth, divided
  • 1/2       cup water
  • Thyme Butter:
  • 1/4       cup butter, softened
  • 1/2       teaspoon Spice Islands Thyme
  • 1/2       teaspoon Spice Islands Garlic Powder
  1. Heat oven to 425° F.
  2. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
  3. Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
  4. To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
  5. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

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Traditional Turkey Rub

Prep time: 5 minutes
Yield: rub for 1 turkey (about 15 pounds)

  • 2          teaspoons Spice Islands Crushed Rosemary
  • 1          teaspoon Spice Islands Thyme
  • 1          teaspoon Spice Islands Onion Powder
  • 1/2       teaspoon Spice Islands Garlic Powder
  • 1/8       teaspoon Spice Islands Ground Saigon Cinnamon
  • sea salt
  • Spice Islands Ground Black Pepper
  • pure olive oil (optional)
  • 1          turkey
  1. In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add salt and pepper. Lightly coat turkey with oil, if desired.
  2. Rub all surfaces of turkey with seasoning. Roast according to package directions.

Photo courtesy of Getty Images (whole turkey on platter)

Source: Spice Islands

Meal Ideas 03 November 2017

Spoon Up Tradition

(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

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German Potato Salad Soup

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

  • 1          cup chopped onion
  • 1          cup chopped red bell pepper
  • 1          tablespoon olive oil
  • 2          cans (15 ounces each) READ German Potato Salad, chopped
  • 1          bottle (12 ounces) light beer
  • 3/4       cup reduced-sodium, fat- free chicken broth
  • 6          ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage (optional)
  • 1/2       teaspoon salt (optional)
  • 1/4       teaspoon pepper
  • 1          tablespoon chopped parsley
  • rye croutons (optional)
  • crumbled bacon (optional)
  1. In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
  2. Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
  3. Serve topped with rye croutons and bacon, if desired.

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Rustic Vegetable Beet Soup

Prep time: 30 minutes
Cook time: 15 minutes
Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
  • 2          tablespoons olive oil
  • 2          medium onions, coarsely chopped
  • 2          medium carrots, coarsely chopped
  • 1          medium sweet potato, peeled and chopped
  • 2          large cloves garlic, minced
  • 2          zucchinis (about 5 ounces each), coarsely chopped
  • 2          cans (about 14 ounces each) vegetable broth
  • 1          teaspoon seasoned salt (optional)
  • 1          can (15 1/2 ounces) chickpeas, drained and rinsed
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons finely chopped fresh parsley
  • 2          tablespoons finely chopped fresh dill
  • Gremolata (optional)

Gremolata:

  • 1          tablespoon minced fresh parsley
  • 1          tablespoon minced fresh dill
  • 2          cloves garlic, minced
  • 1          teaspoon grated lemon peel
  1. Coarsely chop beets; set aside.
  2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
  3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
  4. To prepare Gremolata: In small bowl, combine all ingredients.
  5. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

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Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4

Stew:

  • 1          can (15 ounces) READ Southwestern Bean Salad, divided
  • 1          teaspoon ground cumin
  • 1/4-1/2  teaspoon chipotle chili powder
  • 1          clove garlic, chopped
  • 2          cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
  • 1          can (14 1/2 ounces) no-salt-added diced tomatoes
  • 1 1/2    cups low-sodium vegetable or chicken broth
  • 1          teaspoon lime zest, plus additional for garnish (optional)
  • Chipotle-Lime Crema
  • chopped cilantro (optional)

Chipotle-Lime Crema:

  • 1/4       cup plain nonfat yogurt or sour cream
  • 1          teaspoon lime zest
  • 1/8       teaspoon chipotle chili powder
  1. To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
  2. Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
  3. To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
  4. Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

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Bacon-Apple Red Cabbage Soup

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

  • 2          slices thick-cut bacon, chopped
  • 1          medium red onion, chopped (about 1/2 cup)
  • 1          clove garlic, minced
  • 1          jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
  • 2          cups low-sodium, fat-free chicken or vegetable broth
  • 1          medium apple, chopped (about 1 cup), plus additional for garnish (optional)
  • 1/4       teaspoon ground cinnamon (optional)
  • 1/8       teaspoon ground allspice (optional)
  • 1/8       teaspoon ground cloves (optional)
  • plain yogurt or sour cream (optional)
  • crumbled cooked bacon (optional)
  1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
  2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
  3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Source: Aunt Nellie’s

Dessert 22 September 2017

Sweet Seasonal Treats for Fall

(Family Features) Crisp fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples.

These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best.

Find more fall tips and recipes perfect for sharing with your family at musselmans.com.
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Caramel Crumble Bars

  • 1          box (15 1/4 ounces) yellow cake mix, dry
  • 1/2       cup butter, softened, plus 2 tablespoons, divided
  • 3/4       cup Musselman’s Apple Butter, plus 3 tablespoons
  • 1          egg
  • 1          package (11 ounces) caramels, unwrapped
  • 2/3       cup walnuts, chopped
  • 2/3       cup flaked coconut, sweetened
  • 2          tablespoons butter, melted
  1. Heat oven to 350° F. Grease 13-by-9-inch baking pan.
  2. With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon 1 cup cake mix mixture into medium bowl; set aside.
  3. Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.
  4. Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.
  5. Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted.
  6. Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.
  7. Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.
  8. Break up topping and sprinkle evenly over caramel.
  9. Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.

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Easy Apple Pie Bars

Prep time: 20 minutes
Cook time: 1 hour
Servings: 20

  • Nonstick cooking spray
  • 7          cups Granny Smith apples, peeled, cored and diced
  • 1          cup Musselman’s Apple Butter
  • 1 1/2    teaspoons vanilla extract, divided
  • 1/2       cup brown sugar
  • 2          frozen pie crusts, defrosted
  • 1          egg white
  • 2          tablespoons sugar
  • 1/2       teaspoon ground cinnamon
  • 1          cup powdered sugar
  • 2          tablespoons milk
  1. Heat oven to 350° F. Grease 9-by-13-inch pan with nonstick cooking spray.
  2. Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.
  3. Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust.
  4. With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover.
  5. To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust.
  6. Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.
  7. To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

Source: Musselman’s Apple Butter

Beverages 07 September 2017

Red Wine Sangria

ffes sangria2

Red Wine Sangria

  • ¼ cup sugar
  • ¼ cup water
  • 1 bottle red dry table wine
  • ½ cup brandy
  • 1 cup pomegranate juice
  • 1 whole apple, sliced
  • 1 whole orange, sliced
  • 1 cup strawberries, sliced
  1. Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool.
  2. Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher.
  3. Add in cooled simple syrup and stir. Refrigerate for at least 2 hours or for best results overnight.

Recipe courtesy of Chef Savvy

Meal Ideas 30 June 2017

Fun in the Sun

Cap off a day of play with dinner outdoors

(Family Features) Enjoying the great outdoors is a perfect way to create fun memories with family or friends. All that fresh air is sure to work up your appetite, so be sure to plan a delicious meal to top off all the merriment.

Get those taste buds fired up for a delicious meal with a flavorful starter like this zesty panzanella. Take family favorites outdoors with this savory take on a flatbread pizza. Then close down an evening of open-air entertainment on a sweet note with a scrumptious dessert.

Explore more family-friendly recipes to enjoy outdoors this summer at culinary.net.

Smart Starters and Sides

There’s plenty to learn from the Mediterranean diet, and this recipe is proof. A variety of colorful cancer-fighting veggies, flavorful herbs and spices, and a bit of healthy fat make for a perfect starter or accompaniment to a grilled protein for a well-rounded meal. Find more recipes to help you eat well at AICR.org.

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Grilled Panzanella

Reprinted with permission from the American Institute for Cancer Research
Servings: 6

  • 4 garlic cloves, minced
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • salt, to taste
  • freshly ground pepper, to taste
  • 15 fresh basil leaves, coarsely chopped
  • 1 medium cucumber, seeded, washed and cut into 1/2-inch slices
  • 3 large ripe tomatoes, cut into 1-inch cubes
  • 2 tablespoons green olives, pitted and chopped (capers may be substituted)
  • 1 medium red bell pepper, seeded and quartered
  • 1/2 large red onion, cut in half and then into 1/4-inch slices
  • 1/2 small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices and halved
  1. Heat grill.
  2. In mixing bowl, whisk together garlic, mustard, vinegar, olive oil, salt and pepper; set aside.
    In large bowl, gently combine basil, cucumber, tomatoes and olives.
  3. Brush bell peppers and onion slices on one side with oil mixture. Place oil-side down on hot grill and cook 3-4 minutes. Brush other side with oil mixture, turn over and cook additional 3-4 minutes.
  4. Remove from grill. On cutting board, cut peppers into 1/2-inch slices and separate onion rings. Add peppers and onions to vegetable mix. Add remaining oil mixture and toss to coat.
  5. Toast both sides of bread until browned. On serving platter, layer bread and top with vegetables and basil mixture.

Create Family Moments and Memories this Summer

Take advantage of slower summer schedules by rounding up the family and heading to the backyard for fun, food and family time.

The opportunities for family time during the warmer months are nearly endless, especially with a little creativity, like these fun summer ideas from Borden Cheese.

Let your inner kid run free
Whether it’s kick the can, ghost in the graveyard, capture the flag or hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer together.

Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. This deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese’s Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market.

Rethink family movie night
Take your family movie outside. All you need is a sheet, a projector and some comfy pillows to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies right in your own backyard.

Find more family-friendly recipes for summer at BordenCheese.com.

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Cheesy Flatbread Pizza

Cook time: 25 minutes
Servings: 4

  • 1 piece (12 inches) cracker bread or flatbread
  • 1 tablespoon olive oil, plus additional for brushing
  • 1 package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
  • 8 strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
  • 4 whole garlic cloves, sliced
  • 4 plum tomatoes, sliced
  • 1/2 red onion, cut in strips
  • 1/4 cup chopped Italian parsley
  • fresh basil leaves (optional)
  1. Heat oven to 400° F.
  2. Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
  3. In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
  4. Add parsley to remaining cheese and spread over ingredients.
  5. Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.

Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.

Sweeten the Deal

For the perfect ending to a perfect day, look to some of nature’s best ingredients, like fresh apples and honey. This fruity crisp is packed with flavor from tart, juicy apples and a delicate sweetness from honey that coats the fruit and lends a unique character to the crumbly topping. Find more sweet dishes for summer at honey.com.

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Apple Honey Crisp

Recipe courtesy of the National Honey Board
Servings: 6

  • 2 pounds (1 1/2 quarts) apples, quartered and sliced
  • 3/4 cup honey, divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup flour
  • 1/4 cup butter, softened
  • warm cream or ice cream
  1. Heat oven to 350° F.
  2. In bowl, toss apples with 1/2 cup honey, cinnamon and nutmeg. Turn into 2-quart baking dish.
    To make topping, beat flour with butter and remaining honey until crumbly; sprinkle over apples.
  3. Bake 40-45 minutes, or until apples are tender and topping is golden. Serve with warm cream or ice cream.

Photo courtesy of Getty Images (Grilled Panzanella and Apple Honey Crisp)

Source: Culinary.net

Meal Ideas 01 May 2017

Delicious, Nutritious Outdoor Dining

(Family Features) Some of the first foods that come to mind when considering dining outdoors are greasy, messy meals. Instead, opt for a nutritious outdoor experience with a turkey wrap, grain bowl or chicken salad for a backyard bite that doesn’t go overboard.

Find more nutritious recipes for outdoor dining at culinary.net.

Lunch On the Go

A healthy combination of plant-based foods and turkey easily turns into a quick lunch. This wrap brings together a variety of textures with crunchiness from the apples and spinach, substance from the turkey and creamy, simple dressing. Find more quick, healthy recipes at aicr.org.

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Turkey, Spinach and Apple Wrap

Recipe reprinted with permission from the American Institute for Cancer Research

  • 1 tablespoon reduced-fat mayonnaise
  • 2 teaspoons honey mustard
  • 2 whole-wheat lavash wraps or flour tortillas (8 inches each)
  • 2 cups baby spinach leaves, loosely packed, washed and dried
  • 4 thin slices turkey breast
  • 1/4 Granny Smith apple, sliced paper-thin
  1. Combine mayonnaise and mustard. Lay out both wraps. Spread edges of each with mayonnaise mixture.
  2. Leaving space on one side of wraps, arrange layer of greens on top of wraps. Top each layer with two slices of turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over one end of wrap then both sides. Roll wrap as tightly as possible toward opposite side.
  3. Cover each wrap tightly in plastic wrap and refrigerate seam-side down, up to 4 hours, before serving. To serve, remove plastic wrap and cut each wrap in half at an angle.

Substitution: Two large leaves of soft, leafy green lettuce can be used in place of baby spinach leaves.

Greens and Grains

Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

To start living healthier and greener lives, Forberg recommends starting a garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully.

Forberg furthers her personal dedication to the seed- to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

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Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • sea salt, to taste
  • fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
  • 1/4 cup slivered almonds

Salsa Verde (optional):

  • 1 bunch scallions
  • 1 clove garlic
  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed mint leaves
  • 1/2 cup packed basil leaves
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  1. Heat oven to 400° F.
  2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
  3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
  4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
  5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Savory Salad

Even when you plan to take dining outdoors, a tasty salad still makes for an ideally nutritious meal. This salad brings together an assortment of veggies for a Tomato-Cucumber Salsa to top succulent baked chicken and greens. Find more recipes perfect for dining al fresco at chickenroost.com.

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Baked Greek Chicken Salad

Recipe courtesy of the National Chicken Council
Servings: 4

Tomato-Cucumber Salsa:

  • 2 plum tomatoes, diced
  • 1 small cucumber, peeled and sliced
  • 1/2 green pepper, julienned
  • 1/4 purple onion, sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon basil
  • 1/8 teaspoon oregano
  • 1/8 teaspoon Greek seasoning
  • 1/8 teaspoon sugar
  • 1/8 teaspoon dry mustard

Salad:

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup melted butter
  • 1 lemon, juiced
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon Greek seasoning
  • 1 package mixed Italian salad greens
  • 2 ounces feta cheese, crumbled
  • black olives
  • pepperoncini peppers
  1. To make Tomato-Cucumber Salsa: In medium bowl, mix together tomatoes, cucumber, green pepper, purple onion, red wine vinegar, olive oil, vegetable oil, pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.
  2. Heat oven to 350° F.
  3. Place chicken in baking dish. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Bake about 50 minutes, uncovered, basting occasionally.
  4. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

Photos courtesy of Getty Images

Source: Culinary.net

Breakfast & Brunch 27 March 2017

Sensational Spring Flavors

(Family Features) Between blossoming flowers and warmer temperatures, there are plenty of reasons to spend more time outside. Brighten up your spring family gatherings with the sweet flavors of the season. You can prepare a delicious brunch for your family or bring a fun dessert to your next gathering without having to take away any of your time enjoying the outdoors.

Spring is also the perfect time to introduce new twists on classic desserts that will impress your loved ones. Dessert combinations, like a classic cheesecake laced with sweet cherries on a buttery chocolate chip cookie crust or a brunch-perfect cinnamon French toast with your favorite features of an apple fritter, are sure to be the talk of your family’s table.

No matter the occasion, great-tasting Lucky Leaf Premium Fruit Filling and Topping is sure to deliver. With more fruit and many options to choose from, such as apple, cherry, lemon or blueberry, you can add better flavors to your recipes. The premium line contains no high-fructose corn syrup, so you can feel good about whipping up something special for your family.

Find more easy recipes for spring at luckyleaf.com.

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Overnight Apple Fritter French Toast Casserole

Recipe courtesy of Kate of I Heart Eating
Prep time: 15 minutes
Cook time: 45-55 minutes
Servings: 12

  • 1 package (24 ounces) thick-sliced cinnamon bread, divided
  • 1 can (21 ounces) Lucky Leaf Apple Premium Fruit Filling and Topping
  • 9 large eggs
  • 1 cup fat-free half-and-half
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  1. Grease 9-by-9-inch baking dish.
  2. Cube cinnamon bread and add half to prepared baking dish. Add fruit filling over bread. Cover fruit filling with rest of bread cubes.
  3. In bowl, whisk together eggs, half-and-half and cinnamon. Pour evenly over bread.
  4. Cover and chill overnight.
  5. Heat oven to 325° F.
  6. Uncover and bake for 45-55 minutes. If it starts to brown too much, tent aluminum foil over casserole.
  7. Let cool in pan for about 10 minutes.
  8. Whisk together powdered sugar and 1 tablespoon milk, adding more as needed to make pourable glaze. Drizzle glaze over casserole just before serving.

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Chocolate Chip Cookie Cherry Cheesecake Pie

Cook time: 67-82 minutes

  • 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
  • 2 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 2 cans (21 ounces each) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided
  1. Heat oven to 350° F.
  2. Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.
  3. Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.
  4. In large bowl, beat cream cheese, sugar, egg and vanilla until smooth. Stir in 1 can of cherry fruit filling. Pour filling into cooled crust.
  5. Bake 55-70 minutes, or until filling is set and golden brown.
  6. Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.

Source: Lucky Leaf

Dessert 01 June 2016

Strawberry Banana Smoothie Ice Pops

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Strawberry Banana Smoothie Ice Pops

  • 1 cup Tree Top Apple Juice
  • 1 pint strawberries, hulled, sliced and frozen
  • 1 banana, sliced and frozen
  • 1 apple, peeled, cored, sliced and frozen
  • 6 ounces vanilla yogurt
  • 1 teaspoon vanilla
  1. Put all ingredients in a blender and process until smooth. Pour into ice pop forms or paper cups. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid. Keep frozen until ready to serve.

Source: Tree Top

Grilling-Tailgating 23 January 2017

Grilling Goes Sweet and Savory

(Family Features) When it comes to a great cookout, you want to keep things simple and tasting fantastic. And that starts with just the right recipes – like these.

The mild taste of pork tenderloin is perfect for pairing with the bold flavors of the Apple Butter Glaze in this recipe. The sweet and tangy taste of Musselman’s Apple Butter is nicely balanced with mild Vidalia onions, zesty Dijon mustard and a dry white wine.

When grilling, keep a couple of things in mind:

  • Cook the tenderloin over indirect heat – the cooler side of the grill – so that it cooks slowly and evenly. This also keeps the glaze from scorching.
  • Turn meat with tongs, never with a fork. Piercing the meat releases its natural juices – and you’ll end up with a dry entrée.

For a savory side dish with a hint of sweetness, try these Honey Apple Butter Baked Beans. Three kinds of beans are baked with apple butter and honey with a hint of heat from cumin and cayenne pepper.

Get more delicious recipes for your cookout season at www.musselmans.com

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Grilled Pork Tenderloin with Apple Butter Glaze

Servings: 4
Cooking Time: 25 – 40 minutes

  • 1 cup Musselman's Apple Butter
  • 2 tablespoons Vidalia onion, finely chopped
  • 1/4 cup Dijon mustard
  • 1/4 cup dry white wine or white cooking wine
  • Salt and pepper to taste
  • Vegetable oil
  • 2 boneless pork tenderloins, trimmed (1 – 1.5 pounds each)
  1. In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
  2. In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
  3. Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
  4. Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 – 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 – 40 minutes, based on thickness of tenderloins and type of grill).
  5. Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.

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Honey Apple Butter Baked Beans

Servings: 8
Cooking Time: 50 – 60 minutes

  • 1 cup Musselman’s Apple Butter
  • 1/3 cup honey
  • 1/2 cup ketchup
  • 1/2 cup water
  • 2 tablespoons minced dried onion
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1 can (15.5 ounces) great northern beans, drained
  • 1 can (15.5 ounces) black beans, drained, rinsed
  • 1 can (15 ounces) red or pinto beans, drained
  1. Heat oven to 375°F.
  2. Mix all ingredients except beans in large bowl. Stir in beans.
  3. Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.

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