(Family Features) Back-to-school season means many families are busier than ever, leaving less time to plan weeknight meals. While a new school year brings plenty of exciting moments, it also adds up to early mornings, long days and late evenings, making it tough to keep nutrition top-of-mind.

With new routines and jam-packed calendars, quick and easy recipes can be the solutions you need. Swapping out complicated dishes for simple dinners and make-ahead snacks allows you to make your loved ones’ health a priority while also managing hectic schedules.

To help make those simple yet tasty menu additions a reality, look to a flavor favorite and nutrition powerhouse like pecans. They’re the ideal nut to keep on hand to incorporate into favorite meals and after-school snacks.

Taste is just the beginning when it comes to pecans. Their nutritious punch provides a unique mix of health-promoting nutrients. Plus, they’re a versatile ingredient that can shine in a wide range of flavor profiles from sweet or spicy to salty, smoky and savory.

These benefits make them a delicious, nutrient-dense option to power up school days. Consider them as a better-for-you addition to breakfast in banana bread recipes and energizing snacks like these Superfood Pecan Energy Bars. They’re simple and nutritious, making them an ideal after-school snack and on-the-go solution between activities.

When the whole family comes home after a long day of school, work, games and social commitments, pecans can add a delightful crunch to air-fried favorites like chicken tenders or childhood classics like Mac and Cheese with Pecan Breadcrumbs.

For more back-to-school recipe inspiration, visit EatPecans.com.

Mac and Cheese with Pecan Breadcrumbs

Cook time: 50 minutes
Servings: 6

• 8 ounces cavatappi pasta
• 1 teaspoon salt, plus additional for salting pasta water, to taste
• 1 tablespoon butter
• 1 block (8 ounces) cheddar cheese
• 1/2 cup raw pecan pieces
• 15 ounces part-skim ricotta cheese
• 4 tablespoons sour cream
• 1/4 teaspoon ground pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375 F.
2. Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
3. Using box grater, shred cheddar cheese.
4. Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency.
5. Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth.
6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
7. Bake 30 minutes.

Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.

Superfood Pecan Energy Bars

Cook time: 40 minutes
Servings: 14

• 15 Medjool dates (9 ounces)
• 1 cup pecan pieces
• 1/2 cup gluten-free oats
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt

1. Preheat oven to 200 F.
2. In food processor, process or pulse dates until chopped and rough texture forms. Add pecan pieces, oats, chia seeds, vanilla extract, cinnamon and kosher salt; process about 1 minute until crumbly dough forms.
3. Line baking sheet or jelly roll pan with parchment paper. Dump dough into center of parchment paper and use rolling pin to roll into 6-by-10 1/2-inch rectangle. Cut dough into 14 bars about 1 1/2-by-3 inches or into desired shapes.
4. Bake bars 30 minutes. Cool bars to room temperature then refrigerate in sealed container between sheets of wax paper.
5. To package for on-the-go snacking, cut 4-by-6-inch rectangles of wax paper, wrap around bars and secure with tape.

Source: American Pecan Promotion Board

Real California Milk helps impress guests with the California Cheese Centerpiece and Cookie Exchange Board

(Family Features) This holiday season, entertaining is back on the table and that means endless opportunities to showcase Instagram-worthy ideas. For those looking to impress friends and family, Real California Milk has two unique culinary ideas to take holiday traditions to the next level: The Cheese Centerpiece and Cookie Exchange Board. From fresh food as bountiful décor to camera-ready cookie presentations, incorporating California dairy into your entertaining is a winning holiday strategy.

California Cheese Centerpiece
The mission? Create a holiday centerpiece but make it delicious. Real California Milk partner Jessica Lawrenz, Founder of Monger, Mold and Milk, took the challenge with the California Cheese Centerpiece, the ultimate in edible entertaining with a beautiful display of Real California Cheeses, salami, fruits and vegetables arranged with fragrant herbal garnishes in a display sure to impress family and friends. As a bonus, it creates less waste than a stand-alone floral bouquet (and you’ll have less to clean up!).   

Find additional cheese displays and holiday recipes at realcaliforniamilk.com.

INGREDIENTS:

Variety of firm to medium (semi-firm) Real California Cheeses (find them here: https://www.realcaliforniamilk.com/cheese-makers)

Shown in arrangement:

• Real California Dry Jack cheese wedges
• Real California Wine-soaked Cheddar wedges
• Real California Triple Cream cheese wedges
• Salumi or salami, made into roses

Fresh fruits and vegetables:

• Mini clementines or kumquats
• Grapes or currants (both shown)
• Fresh figs
• Gooseberries
• Cucamelons or mini cucumbers
• Cherry tomatoes (tiger stripe tomatoes shown but any small tomato works)

Garnishes:

• Bay leaf stems
• Olive leaf stems
• Rosemary branches
• Lavender stems
• Sage bunches
• Chive or garlic flowers or any edible flower with a stem

Tools and Materials:

• Circular tray or plate
• Craft or flora foam (half sphere shape that is at least 1-inch smaller in diameter than your tray)
• Double-sided tape
• Plastic wrap
• Toothpicks, U-shape bamboo toothpicks (optional)
• Cookie cutter shapes (optional)

DIRECTIONS:

• Cover foam in plastic wrap to protect food from making contact with the foam.
• Use double-sided tape to secure the foam to the tray.
• Now you can start assembling the centerpiece. Start from the bottom and work your way up to the top of the sphere.
• Use the bulk of your leafy garnishment (bay leaf stems, olive leaf stems, sage bunches) on the bottom layer to create a base and coverage by poking the stems into the foam. If needed you can trim the bottom of the stem in a diagonal direction to create a more pokey end OR use a toothpick to pierce a hole in the place where you want to insert stems.
• For best visual appeal, fruits like grapes and currants should be arranged to kind of flow over the edge of the tray near the bottom as well. PRO TIP: Use “U” shaped bamboo toothpicks to secure the stems of the hanging fruits into the foam.
• From here use toothpicks to secure cheese wedges, salumi roses, fruits and vegetables into the foam. Cut shorter, triangular pieces of cheese (as opposed to longer triangular pieces used for a long/rectangular centerpiece). Use any tall wedges near the bottom where they will be easy to grab but not sticking out too far if placed near the top. You can use cookie cutter shapes as well for the cheeses, if desired.
• Finally, take any of the smaller garnish pieces you have (lavender, chive flowers, rosemary ends, loose leaves) to fill in the spaces between all the items.

Holiday Cookie Exchange Board
If a cookie exchange is on the docket for this year’s holiday or you’re simply looking to upgrade your dessert table, take some tips from this stunning cookie exchange presentation. Mix and match Real California Milk cookie recipes to create a mouthwatering arrangement and decorate with mini candy canes, holiday lollipops, various holiday décor and lights. Add napkins, cookie bags for take-away, and recipe cards for sharing, and let your guests go to town.

• Hot cocoa or coffee
• Milk shooters
• Coconut Walnut Cake Bars
• Chocolate Mint Cookies
• Stroopwafel Cookies
• Mini Gingerbread Cupcakes
• Madeleines  

Dipped in melted dark chocolate and rolled in crushed peppermint candies or Holiday sprinkles

• Treehouse Cookies
• Holiday Sprinkle Rice Krispie Bites

Leave out ice cream, exchange holiday sprinkles for rainbow sprinkles, and dip in melted white chocolate with color for extra festivity

California is the nation’s leading milk producer and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with milk from the state’s dairy farm families.

About Real California Milk/California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

Source: Real California Milk

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

• 1 1/2 cups plus 3 tablespoons flour, divided
• 1 1/3 cups sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/4 cup cold butter, cut up
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon vanilla extract
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh blueberries

1. Heat oven to 325°F.
2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

• 52 vanilla wafers, finely crushed (about 2 cups)
• 3 tablespoons butter or margarine, melted
• 4 eggs, divided
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 3/4 cups sugar, divided
• 3 tablespoons flour
• 1 tablespoon lemon zest
• 1/3 cup lemon juice (about 2 lemons), divided
• 1/2teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water

1. Heat oven to 325°F.
2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

(Family Features) With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread, peppermint and cinnamon – with double the festive treats to please every taste.

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Peppermint offers a refreshing, sweet taste that’s perfect for gifted treats like Peppermint Crunch Popcorn and Peppermint Bars. Also, cinnamon stars twice as nice in a Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust and decadent Cinnamon Caramel Swirl Bars.

Find more gingerbread, peppermint and cinnamon treats at McCormick.com.

Gingerbread Men Cookies

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 24

• 3          cups flour
• 2          teaspoons McCormick Ground Ginger
• 1          teaspoon McCormick Ground Cinnamon
• 1          teaspoon baking soda
• 1/4       teaspoon McCormick Ground Nutmeg
• 1/4       teaspoon salt
• 3/4       cup (1 1/2 sticks) butter, softened
• 3/4       cup firmly packed brown sugar
• 1/2       cup molasses
• 1          egg
• 1          teaspoon McCormick Pure Vanilla Extract

1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
2.  
3. In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
4. Heat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
5. Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

Triple Chocolate Gingerbread

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16

• 1          package (2-layer size) chocolate cake mix
• 1          package (4-serving size) chocolate instant pudding mix
• 4          eggs
• 1          tablespoon McCormick Ground Ginger
• 1          teaspoon McCormick Ground Cinnamon
• 1/2       teaspoon McCormick Ground Allspice
• 1/2       cup sour cream
• 1/2       cup vegetable oil
• 1/2       cup molasses
• 1/2       cup water
• 1          cup miniature chocolate chips
• nonstick baking spray with flour

1. Heat oven to 350° F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.
2. Pour into 10-cup Bundt pan prepared with nonstick spray.
3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

Peppermint Bars

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 36

Brownies:

• 1          family-size package fudge brownie mix

Peppermint Filling:

• 5          cups confectioners’ sugar
• 14        tablespoons butter, melted
• 2          tablespoons heavy cream
• 1          teaspoon McCormick Pure Peppermint Extract
• 1/8       teaspoon McCormick Food Color & Egg Dye, Red

Chocolate Glaze:

• 12        ounces semi-sweet baking chocolate, coarsely chopped
• 1/2       cup (1 stick) butter
• crushed peppermint candies (optional)

1. To make Brownies: Heat oven to 350° F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.
2. Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
3. To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.
4. To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

Peppermint Crunch Popcorn

Prep time: 10 minutes
Servings: 16

• 6          cups plain popped popcorn
• 1          bag (12 ounces) candy-coated chocolate pieces
• 12        ounces white baking chocolate, chopped
• 1          teaspoon McCormick Pure Peppermint Extract
• 1 tablespoon red and green sprinkles

1. In large bowl, mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.
2. Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.
3. Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Prep time: 30 minutes
Cook time: 8 minutes
Servings: 8

• 1 1/2    cups lightly salted roasted peanuts, lightly crushed
• 3          tablespoons packed brown sugar
• 3          tablespoons butter, melted
• 1          teaspoon McCormick Ground Cinnamon, divided
• 3          tablespoons chocolate milk
• 4          ounces semi-sweet chocolate, coarsely chopped
• 1/2       cup creamy peanut butter
• 2          tablespoons sweetened condensed milk
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       cup heavy cream

1. Heat oven to 350° F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.
2. Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.
3. In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.
4. In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
5. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

Cinnamon Caramel Swirl Bars

Prep time: 25 minutes
Cook time: 35 minutes
Servings: 24

• 1 1/2    cups flour
• 2          teaspoons baking powder
• 2          teaspoons McCormick Ground Cinnamon
• 1/4       teaspoon salt
• 1 1/2    cups firmly packed brown sugar
• 1/2       cup (1 stick) butter, melted
• 2          eggs
• 1          tablespoon McCormick Pure Vanilla Extract
• 1          cup coarsely chopped pecans
• 1          package (14 ounces) caramels, unwrapped
• 1/4       cup milk

1. Heat oven to 350° F. In medium bowl, mix flour, baking powder, cinnamon and salt. Set aside.
2. In large bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup batter. Spread remaining batter into lightly greased, foil-lined, 13-by-9-inch baking pan. Bake 15 minutes, or until firm.
3. In microwavable bowl, microwave caramels and milk on high 2-3 minutes, or until caramels are completely melted, stirring after each minute. Cool 5 minutes, or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. With knife, cut through batter several times for marble effect.
4. Bake 15-20 minutes, or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Source:  McCormick

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.

10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

• 1 1/2    cups graham cracker crumbs
• 5          tablespoons butter, melted
• 16        ounces cream cheese, at room temperature
• 1 1/2    cups powdered sugar, divided
• 3          tablespoons lemon juice
• 1          tablespoon lemon zest
• 1 1/4    cups heavy whipping cream, divided
• fresh berries

1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
4. Refrigerate cheesecake at least 4 hours, or until firm.
5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

• 1          frozen puff pastry sheet (17.3 ounces), thawed
• 1          large egg
• 1-2       teaspoons milk

Frosting:

• 1/4       cup unsalted butter, at room temperature
• 8          ounces cream cheese, chilled
• 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
• 1          teaspoon coconut extract
• 1/2       teaspoon pure vanilla extract
• 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

• assorted fresh fruit
• powdered sugar, for dusting (optional)

1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
5. Cool completely on wire rack.
6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
9. Spread or pipe coconut cream cheese frosting into middle.
10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)

Source: KitchenAid

(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

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.

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

Carrot Cake Swirled Cream Cheese Bars

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 24

• 1 cup plus 2 tablespoons flour, divided
• 2 cups sugar, divided
• 1 1/2 teaspoons McCormick Ground Cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 4 eggs, divided
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 1/2 cups finely grated carrots
• 3 packages (8 ounces each) cream cheese, softened
• 1/4 cup milk
• 1 teaspoon McCormick Pure Lemon Extract

1. Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
2. Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
3. Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.
4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Source: McCormick Spice

Crust

• 1/2 cup canola oil
• 1/2 cup confectioner’s sugar
• 2 egg yolks
• 1 1/4 cups all-purpose flour

Filling

• 2 egg whites
• 1/2 cup brown sugar
• 1/2 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut
• 1 cup maraschino cherries, drained, coarsely chopped
• 1/4 cup chopped pecans

Icing

• 2 cups confectioner’s sugar
• 1/2 teaspoon almond extract
• 1/4 cup maraschino cherry juice

1. Preheat oven to 350°F.
2. Crust: Combine all ingredients; mix well. Pat firmly into 8-inch square cake pan. Bake 12 minutes or until golden.
3. Filling: Beat egg whites and brown sugar. Combine flour, baking powder and salt. Stir into egg mixture; mix well. Stir in coconut, cherries and pecans. Spread over crust. Bake 20 to 25 minutes or until lightly browned.
4. Icing: Beat all ingredients together until creamy. Drop spoonfuls of icing onto warmed bars; spread gently. Cool completely before cutting into bars.

Makes 16 bars

Source: CanolaInfo | National Sweet Cherry Foundation

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

• Large Anolon Advanced Umber Skillet
• 8 ounces sweet Italian sausage, removed from casing
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon dried basil
• 1 large red bell pepper, thinly sliced
• butter
• Anolon Vesta 9-by-13-inch Baking Dish
• 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
• 4 ounces sharp cheddar cheese, shredded
• 8 large eggs
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
4. Heat oven to 350° F.
5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

• 3.5-Quart Anolon Advanced Umber Saucepan
• 2 tablespoons olive oil
• 1/3 cup roughly chopped raw macadamia nuts
• 1 small white onion, chopped
• 1 tablespoon grated ginger
• 2 cups diced squash or pumpkin
• 1 apple, peeled and chopped
• 3 cups chicken stock
• roasted macadamia nuts, for garnish

1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
4. Reheat and serve in bowls sprinkled with roasted macadamias.

Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

• Anolon Vesta 9-by-13-inch Baking Dish
• 10 ounces unsalted butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups coarsely chopped pecans, toasted

1. Heat oven to 350° F.
2. Grease baking pan.
3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
5. Spread batter evenly into prepared pan.
6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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