(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.
German Potato Salad Soup
Prep time: 15 minutes
Cook time: 15 minutes
- 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)
- 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.
- 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.
- Serve topped with rye croutons and bacon, if desired.
Rustic Vegetable Beet Soup
Prep time: 30 minutes
Cook time: 15 minutes
- 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)
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh dill
- 2 cloves garlic, minced
- 1 teaspoon grated lemon peel
- Coarsely chop beets; set aside.
- 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.
- 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.
- To prepare Gremolata: In small bowl, combine all ingredients.
- Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.
Tex-Mex Bean and Butternut Squash Stew
Prep time: 30 minutes
Cook time: 10 minutes
- 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)
- 1/4 cup plain nonfat yogurt or sour cream
- 1 teaspoon lime zest
- 1/8 teaspoon chipotle chili powder
- 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.
- 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.
- To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
- 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.
Bacon-Apple Red Cabbage Soup
Prep time: 15 minutes
Cook time: 20 minutes
- 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)
- 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.
- 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.
- Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.
Source: Aunt Nellie’s
(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.
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
- Heat oven to 350° F. Grease 13-by-9-inch baking pan.
- 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.
- Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.
- Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.
- 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.
- Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.
- Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.
- Break up topping and sprinkle evenly over caramel.
- Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.
Easy Apple Pie Bars
Prep time: 20 minutes
Cook time: 1 hour
- 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
- Heat oven to 350° F. Grease 9-by-13-inch pan with nonstick cooking spray.
- Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.
- 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.
- 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.
- 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.
- Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.
- 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
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
- 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.
- Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher.
- Add in cooled simple syrup and stir. Refrigerate for at least 2 hours or for best results overnight.
Recipe courtesy of Chef Savvy
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.
Reprinted with permission from the American Institute for Cancer Research
- 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
- Heat grill.
- 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.
- 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.
- 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.
- 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.
Cheesy Flatbread Pizza
Cook time: 25 minutes
- 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)
- Heat oven to 400° F.
- 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.
- 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.
- Add parsley to remaining cheese and spread over ingredients.
- 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.
Apple Honey Crisp
Recipe courtesy of the National Honey Board
- 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
- Heat oven to 350° F.
- 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.
- 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)
(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.
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
- Combine mayonnaise and mustard. Lay out both wraps. Spread edges of each with mayonnaise mixture.
- 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.
- 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.
Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde
Total time: 20-25 minutes
- 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
- Heat oven to 400° F.
- In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
- In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
- 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.
- 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.
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.
Baked Greek Chicken Salad
Recipe courtesy of the National Chicken Council
- 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
- 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
- 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.
- Heat oven to 350° F.
- 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.
- 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
(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.
Overnight Apple Fritter French Toast Casserole
Recipe courtesy of Kate of I Heart Eating
Prep time: 15 minutes
Cook time: 45-55 minutes
- 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
- Grease 9-by-9-inch baking dish.
- Cube cinnamon bread and add half to prepared baking dish. Add fruit filling over bread. Cover fruit filling with rest of bread cubes.
- In bowl, whisk together eggs, half-and-half and cinnamon. Pour evenly over bread.
- Cover and chill overnight.
- Heat oven to 325° F.
- Uncover and bake for 45-55 minutes. If it starts to brown too much, tent aluminum foil over casserole.
- Let cool in pan for about 10 minutes.
- Whisk together powdered sugar and 1 tablespoon milk, adding more as needed to make pourable glaze. Drizzle glaze over casserole just before serving.
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
- Heat oven to 350° F.
- Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.
- Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.
- 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.
- Bake 55-70 minutes, or until filling is set and golden brown.
- Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.
Source: Lucky Leaf
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
- 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
(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.
Grilled Pork Tenderloin with Apple Butter Glaze
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)
- In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
- 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.
- Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
- 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).
- 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.
Honey Apple Butter Baked Beans
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
- Heat oven to 375°F.
- Mix all ingredients except beans in large bowl. Stir in beans.
- Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.
(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.
Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.
“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”
Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.
Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.
Apple Pie Smoothie Bowl
Recipe courtesy of Anna Luther of My Life and Kids
- 1/2 cup Greek yogurt
- 1 frozen banana
- 1/2 cup unsweetened applesauce
- 1/4 cup raw oats
- 1/2 cup milk (or unsweetened almond or coconut milk)
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- honey, to taste (optional)
- Diced apples
- Shaved almonds
- goodnessknows apple almond & peanut dark chocolate snack squares
- In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.
Oatmeal Banana Smoothie Bowl
Recipe courtesy of Alison Ray of So Chic Life
- 2/3 cup rolled oats
- 1/2 cup full fat coconut milk
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- sea salt
- 1/2 cup almond milk, 2 percent milk or soy milk
- 1 small banana (or 1/2 cup unsweetened applesauce)
- goodnessknows snack squares (any flavor)
- grated coconut, to taste
- In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
- In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
- Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.
Tip: To thin consistency, use additional milk.
(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.
Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.
For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.
Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 bone-in chicken breast halves
- 2 small red onions, cut into quarters
- 1 pound new potatoes, cut into quarters
- 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
- 1 1/2 cups Swanson chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
- Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
- Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
- 1 tablespoon vegetable oil
- 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
- 2 medium Granny Smith apples, cored and sliced
- 1 large onion, chopped
- 1 tablespoon sugar
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
- 1 tablespoon butter OR margarine
- 12 fresh sage leaves
- Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
- Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
- Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
- Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
- 4 cups water
- 1 1/2 lemons
- 1 10 to 12-ounce salmon filet
- 1/3 cup celery, finely diced
- 1/3 cup onion, finely diced
- 3 teaspoons mayonnaise
- Pinch of cayenne pepper
- 3/4 teaspoon tarragon
- 1/2 teaspoon garlic
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
- Canola oil
- In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
- When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
- Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
- Serve hot.
- 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
- 12 large mushrooms or 18 medium mushrooms
- 3 tablespoons butter, margarine or olive oil
- 3 tablespoons chopped chives
- 3/4 teaspoon salt
- Preheat oven to 450°F.
- Prepare potatoes as package directs.
- Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
- Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
- Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.