recipes

Breakfast & Brunch 25 July 2022

Jump-Start Success at School with Wellness at Home

(Family Features) Setting the stage for success in the classroom starts with reliable morning routines the whole family can depend on. Establishing a plan for each day before heading off for work or school is beneficial for staying on time and organized, and many families’ mornings start with a nutritious breakfast.

This school year, add better-for-you breakfast recipes like Orange Oatmeal or an Orangeberry Smoothie to the menu. These morning meals are powered by 100% orange juice, a delicious option that helps fuel the body with essential nutrients that support a healthy immune system and overall diet quality with no added sugar.

“A growing number of research studies has revealed children who regularly drink 100% orange juice have higher intakes of key nutrients, higher quality diets and may have healthier lifestyle habits, like greater physical activity levels, than children who do not drink OJ,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “Study after study confirms that 100% orange juice not only has a place in the diets of children, but it can also serve as an easy way for parents to provide key nutrients without fear of adverse effects on body weight when served in moderation.”

Consider these nutritional benefits of Florida Orange Juice, “The Original Wellness Drink.”

Diet Quality
Because 1 cup of 100% orange juice counts as 1 cup of fruit, it’s an easy way to contribute to your children’s fruit intake. As a kid-favorite, it’s a nutrient-dense beverage that helps increase the intake of key nutrients including vitamin C, folate, thiamin, magnesium, potassium and, in fortified juices, vitamin D and calcium.

Immune Support
When paired with a healthy lifestyle, Florida Orange Juice has vitamin C, vitamin D (in fortified juices) and phytonutrients (naturally occurring plant compounds) and may help support a strong immune system.

  • Vitamin C – Commonly associated with helping maintain and strengthen a healthy immune system by protecting cells and promoting the production and function of cells. One 6-8-ounce glass of OJ is an excellent source.
  • Vitamin D – Plays an important role in regulating immune response and helps cells fight off bacteria and viruses that get into the body. One 6-8-ounce glass of fortified OJ is a good source.
  • Plant Compounds, Flavonoids and Colorful Carotenoids – Work to support the immune system by helping to fight inflammation and helping cells communicate with each other, which can help strengthen immune response when encountering infection.

No Added Sugar
Unlike foods and beverages that contain added sugars, the natural sugar in 100% orange juice contains vitamins, minerals and phytonutrients. As one of nature’s nutrient-rich foods, OJ is a convenient way to enhance whole fruit intake and reach daily recommendations. Plus, it can be used as a substitute for nutrient-poor foods and beverages, such as sugar-sweetened beverages, in the diets of children and adults.

Find more information and recipe inspiration at FloridaCitrus.org/OJ.

Orange Oatmeal

Servings: 4

  • 1 1/2 cups water
  • 1 cup Florida Orange Juice
  • 1 cup quick cooking steel-cut oats
  • 1 Florida Orange, peeled and diced
  • 1 tablespoon agave nectar or honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. In medium saucepan over high heat, bring water and orange juice to boil.
  2. Add oats to boiling liquids.
  3. Return to boil then reduce to medium heat and cook uncovered 5 minutes, stirring frequently.
  4. Mix in orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.

Orangeberry Smoothie

Servings: 1

  • 1 cup Florida Orange Juice
  • 1/2 cup frozen strawberries
  • 4 ounces strawberry Greek yogurt
  • 1/4 cup milk
  • ice cubes
  • 1 Florida Orange, sliced
  1. In blender, blend orange juice, strawberries, yogurt, milk and ice, as needed to reach desired consistency, until smooth.
  2. Pour into glass and garnish with orange slice.

Source: Florida Department of Citrus

Breakfast & Brunch 27 June 2022

Make the Grade with Grapes

(Family Features) Whether it’s at school or at home after a day of learning, many kids love to snack. Lunches and snacks that are packable, easy to make and fun to eat start with a convenient, versatile ingredient like grapes. As a favorite fruit that goes well with a wide variety of ingredients, grapes offer a balance of sweet and tart for a juicy burst of flavor perfect for packing in school lunchboxes.

While it’s easy and healthy to simply pack a serving of grapes on their own, you can also aim for a modern take on a Japanese bento box, which provides a balanced lunch with an array of ready-to-eat components. For example, these snackable combos offer brain-fueling energy and hydration:

  • Hummus, crackers, red bell pepper slices and grapes
  • Cheese, almonds and grapes
  • Nut butter, crackers, baby carrots and grapes
  • Trail mix, crackers and grapes

Starting the day on a bright note can be the difference between success in the classroom or that sleepy feeling caused by hunger. You can give a boost to your student’s morning with an easy Breakfast-to-Go Grape Smoothie that delivers fruit, protein and fiber all in one tasty drink.   

To find more energy-boosting recipe ideas to power your child’s education, visit GrapesFromCalifornia.com.

Breakfast-to-Go Grape Smoothie

Servings: 2

  • 1 1/2 cups frozen California grapes
  • 1 banana, sliced
  • 1/2 cup vanilla or honey low-fat Greek yogurt
  • 1/2 cup grape juice
  • 1/4 cup wheat flake cereal
  1. In blender, blend grapes, banana, yogurt, grape juice and cereal 1 minute. Serve immediately.

Nutritional analysis per serving: 251 calories; 6 g protein; 57 g carbohydrates; 1.5 g fat (5% calories from fat); 2 mg cholesterol; 47 mg sodium; 3 g fiber.

Source: California Table Grape Commission

Healthy 16 February 2022

Deliciously Healthy Dishes from Sweet to Savory

(Family Features) Supplementing meals and snacks with powerful, versatile ingredients can take healthy eating from bland and boring to delicious and adventurous.

Take your breakfasts, appetizers, dinners and desserts to new heights while maintaining nutrition goals with naturally nutritious and surprisingly versatile California Prunes. Rich and smooth with an ability to enhance both sweet and savory flavors, they can expand your menu with nearly endless powerful pairing options.

One serving of 4-5 prunes packs a powerful punch of vitamins, minerals, antioxidants and fiber. Together, these nutrients form a web of vital functions that support overall health.

Whole, diced or pureed, the versatility of prunes allows you to enhance the flavor of recipes from morning to night in dishes like Citrus Breakfast Toast, which brings together vitamin B6 and copper from prunes and vitamin C from citrus to support a healthy immune system.

Try Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads for a tasty family meal, and while you wait for dinner to cook, you can serve up Prune, Mozzarella and Basil Skewers. These easy appetizers provide several key nutrients. Mozzarella is a good source of calcium and prunes provide vitamin K and copper, all of which support overall bone health.

Make dessert a bit better for you but equally delectable with a vegan option like gluten-free, plant-based Prune and Almond Truffles. The soluble fiber in prunes helps lower serum cholesterol and blunt the effects of excessive sodium in the diet. Nuts like almonds provide good fats that help lower the risk for heart disease.

Find more recipe ideas at CaliforniaPrunes.org.

Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads

Prep time: 15 minutes
Cook time: 1 hour, 30 minutes
Yield: 4 flatbreads

Caramelized Onions:

  • 2 tablespoons olive oil
  • 1/2 cup butter
  • 6 large yellow sweet onions, sliced into thin half circles
  • 3 sprigs fresh thyme
  • coarse kosher salt, to taste

Flatbreads:

  • 4 personal flatbreads
  • 1 cup caramelized onions
  • 4 ounces fresh mozzarella
  • 10 California Prunes, diced small
  • 1 tablespoon fresh thyme leaves
  • sea salt, to taste
  • coarsely ground black pepper, to taste
  1. To make caramelized onions: Preheat oven to 400 F.
  2. In large stockpot over medium-low heat, warm oil and melt butter. Add onions and cover; cook 20-25 minutes, stirring occasionally. Add thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Place pot in oven 1 hour, stirring occasionally.
  3. To make flatbreads: Preheat oven to broil. On sheet pan, toast flatbreads under broiler 4 minutes, or until toasted, flipping halfway through.
  4. Spread 1/4 cup of caramelized onions over each toasted flatbread. Refrigerate leftover onions.
  5. Tear mozzarella and place over onions. Divide prunes among flatbreads and place flatbreads under broiler 4-6 minutes until cheese has melted and is beginning to brown.
  6. Sprinkle flatbreads with fresh thyme and season with salt and pepper, to taste.

Citrus Breakfast Toast

Prep time: 13 minutes
Cook time: 2 minutes
Servings: 2

Prune Puree:

  • 16 ounces pitted California Prunes
  • 1/2 cup hot water
  • 1 large citrus fruit, peels and piths removed with knife, sliced into rounds
  • 1 1/2 tablespoons raw sugar
  • 4 tablespoons sunflower butter
  • 2 slices whole-grain sourdough bread, toasted to desired darkness
  • 2 tablespoons prune puree
  • 1 tablespoon sunflower seeds
  • 2 California Prunes, finely diced
  1. To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
  2. Store in airtight container up to 4 weeks.
  3. To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.
  4. Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber.
  5. To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.
  6. Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.

Prune and Almond Truffles

Recipe courtesy of Meg of "This Mess is Ours"
Prep time: 45 minutes
Servings: 24

  • Water
  • 1 cup California Prunes
  • 1 1/2 cups toasted slivered almonds, divided
  • 1/4 teaspoon coarse kosher salt, plus additional, to taste, divided
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons vanilla paste or extract
  • 1/4 teaspoon almond extract
  1. Boil water and pour over prunes. Soak 30 minutes; drain.
  2. In food processor fitted with "S" blade, pulse 1/2 cup toasted almonds with salt, to taste, until fine crumbs form. Transfer to shallow bowl and set aside.
  3. Add remaining almonds to food processor with 1/4 teaspoon salt and cocoa powder. Pulse 30 seconds to combine. Add prunes, vanilla paste and almond extract; process until combined. Mixture should be creamy with slight texture from almond crumbs. Transfer prune mixture to bowl and refrigerate 1 hour.
  4. Once chilled, use small cookie scoop to portion out individual truffles on parchment-lined baking sheet. Gently roll each truffle in reserved toasted almond crumbs. Store on parchment-lined plate in refrigerator up to 2 weeks. Serve chilled.

Prune, Mozzarella and Basil Skewers

Prep time: 5 minutes
Servings: 5

  • 5 pieces prosciutto, halved lengthwise (optional)
  • 10 California Prunes
  • 10 basil leaves
  • 10 cherry-size mozzarella balls
  1. If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.
  2. Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

Source: California Prunes

Videos 24 May 2021

Breakfast Burrito

You know the feeling: You eat breakfast, but by 11 a.m. your stomach is growling. You feel like you just ate but somehow you’re hungry and craving something hearty and rich.

Switch up your breakfast habits with wholesome and filling Breakfast Burrito. It’s got protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite.

No more snacking between breakfast and lunch. This hearty breakfast bite will keep you full and bursting with energy until it’s time for your next meal. It’s easy to make in a matter of minutes and it’s totally customizable to accommodate every palate.

Made with beans, eggs and egg white proteins, it can help keep you energized and full until it’s time for lunch. The red onion, red bell peppers, salsa, tomatoes and avocado provide some fresh, nutritious vegetable options and the chili flakes and hot sauce bring the heat.

To make this burrito, start with canola oil in a skillet. Add red onion and red bell peppers then cook for 8 minutes. Add black beans, chili flakes, salt and pepper then stir.

Whisk eggs and egg whites in a mixing bowl. Add pepper jack cheese then scramble the egg and cheese mixture in a hot skillet.

On a tortilla, spread sour cream, salsa, the bean mixture, scrambled eggs, tomatoes, avocado and hot sauce, if desired. Roll up the burrito and it’s ready to serve.

Just like that you have a breakfast that is not only nutritious but equally as appetizing. Find more filling breakfast recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

 

Breakfast Burrito

Servings: 4

  • 2          teaspoon canola oil
  • 1          small red onion, diced
  • 1          red bell pepper, seeded and diced
  • 1          can black beans, drained and rinsed
  • 1/4       teaspoon red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 4          eggs
  • 4          egg whites
  • 1/2       cup shredded pepper jack cheese
  • nonstick cooking spray
  • 4          flour tortillas
  • 1/4       cup sour cream
  • 1/4       cup salsa
  • 1          large tomato, seeded and diced
  • 1          avocado, sliced
  • hot sauce (optional)
  1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
  2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
  3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.
Videos 08 September 2020

Blueberry Cake Donuts

(Culinary.net) From the first ring of the alarm to tying shoes and heading out the door, busy mornings can be stressful for the entire family. While many shortcuts exist to make the start to your day easier, one simple solution is to have breakfast ready to eat on the go.

Handheld foods make it easier to enjoy morning meals while at the office or in the classroom. These Blueberry Cake Donuts provide a tasty way to add sweetness to your morning as a convenient breakfast option for starting the day strong. Just take a few minutes over the weekend to whip up the batter and bake before adding a sweet glaze to take some of the stress out of the week.

Plus, because they’re a kid favorite, you won’t have to convince your little ones it’s important to eat breakfast before starting a full day of learning at home or in the classroom.

Find more breakfast recipes perfect for busy, on-the-go mornings at Culinary.net.

Watch video to see how to make this recipe!

 Blueberry Cake Donuts

  • 1          cup cake flour
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 2          teaspoons baking powder
  • 1/3       cup butter, softened
  • 1           cup sugar
  • 1/4       teaspoon salt, divided
  • 2          teaspoons vanilla extract, divided
  • 2          eggs, plus 1 egg yolk
  • 1          cup buttermilk
  • 2          cups blueberries
  • 2-4       cups powdered sugar
  • 1/2       cup milk
  1. Heat oven to 350 F.
  2. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
  3. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
  4. Remove bowl from stand mixer, add blueberries and stir until combined.
  5. Fill piping bag with batter. Fill mini donut pan cavities about halfway.
  6. Bake 8-10 minutes. Cool completely.
  7. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
  8. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

Breakfast & Brunch 28 February 2020

Start Your Day Strong with Breakfast

(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.

For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.

These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.

Find more breakfast inspiration at fairlife.com


Asparagus and Goat Cheese Frittata

Prep time: 21 minutes
Servings: 4

  • 4          large eggs
  • 1/4       cup fairlife 2% Ultra-Filtered Milk
  • 1/4       teaspoon kosher or sea salt, plus additional, to taste, divided
  • freshly ground black pepper, to taste
  • 1/3       cup thinly sliced basil leaves, plus additional for serving
  • 2          teaspoons olive oil
  • 10        medium asparagus spears, cut into 1 1/2-inch lengths
  • 2          tablespoons finely chopped shallot or red onion
  • 1 1/2    ounces soft goat cheese, crumbled (1/4 cup)
  1. Heat oven to 400º with rack in middle.
  2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
  3. In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
  4. Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.

Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.

Vanilla Almond Crunch Overnight Oats

Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)

  • 1          carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
  • 2          teaspoons pure honey
  • 2          teaspoons flax seeds
  • 2          pinches cinnamon
  • 2          pinches kosher salt
  • 4          tablespoons blanched, slivered or sliced almonds
  • 1          cup rolled oats
  • 1          cup fairlife Fat-Free Ultra-Filtered Milk
  • Toppings (optional):
  • cut berries or citrus
  • additional yogurt
  • additional flax seeds or almonds
  1. Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
  2. Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
  3. When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.

Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.

Tropical Green Smoothie

Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)

  • 1          cup fresh baby spinach or baby kale
  • 3/4       cup fairlife 2% Ultra-Filtered Milk
  • 1          ripe banana
  • 2/3       cup fresh or frozen diced pineapple
  • 1          lime, zest only
  • 1          lime, cut into wedges
  • 1          tablespoon virgin coconut oil
  • 3/4       teaspoon pure vanilla extract
  • 1          pinch ground cinnamon
  • 3/4       cup ice (optional)
  1. In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.

Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.

Fluffy Scrambled Eggs

Prep time: 10 minutes
Servings: 4

  • 6          large eggs
  • 1/3       cup fairlife Whole Ultra-Filtered Milk
  • 1/8       teaspoon kosher salt, plus additional, to taste, divided
  • pepper, to taste
  1. In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
  2. In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
  3. Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
  4. Serve with salt and pepper, to taste.

Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.

Source: fairlife

Breakfast & Brunch 11 April 2019

Wake Up Dinner

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

  • 1 1/2 cups nonfat milk
  • 1 1/3 cups all-purpose flour
  • 3 eggs
  • 1 package (15 ounces) frozen chopped spinach, thawed and well drained
  • 1 jar (16 ounces) Pace salsa con queso
  • 8 slices (1 ounce each) smoked fully-cooked ham
  • 1 cup Pace Picante sauce
  • 4 ounces shredded Cheddar cheese (about 1 cup)
  1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
  2. Stir spinach and salsa con queso in a medium bowl.
  3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
  4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
  5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

  • 7 eggs
  • 1/2 cup water
  • 1 cup cooked regular long-grain white rice
  • 3 ounces crumbled feta cheese (about 3/4 cup)
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • 1/2 cup Pace Picante sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon dried oregano leaves, crushed
  • 3 Italian plum tomatoes, sliced
  1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
  2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
  3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped Canadian bacon
  • 1 (12-inch) prepared pizza crust
  • 8 eggs, beaten
  • 1/4 teaspoon ground black pepper
  • 3/4 cup Pace Picante sauce
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • 2 tablespoons chopped fresh cilantro leaves
  1. Heat oven to 400°F.
  2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
  3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
  4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
  5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

  • 1/2 pound bulk pork sausage
  • 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup Pace Picante sauce
  • 4 eggs
  • 3/4 cup milk
  1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
  2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
  3. Heat oven to 350°F. Uncover baking dish.
  4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

Breakfast & Brunch 11 April 2019

Put Breakfast on the Table All Day Long

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

  • 4 slices Farmland Hickory Smoked Thick Cut Bacon
  • 1 teaspoon olive oil
  • 4 cups baby spinach (optional)
  • 1 tablespoon butter
  • 4 eggs
  • 4 glazed doughnuts
  • 4 slices real cheddar cheese
  1. Fry bacon for 10 minutes, until outside is crispy and brown.
  2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
  3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
  4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

  • 1 package (16 ounces) Farmland Hickory Smoked Bacon
  • 1 can (10 ounces) refrigerated pizza crust dough
  • 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
  • 1/4 cup chopped green bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Heat oven to 425° F.
  2. Cook bacon according to package directions; drain.
  3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
  4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
  5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods

Breakfast & Brunch 11 April 2019

Brighten Up Breakfast with Bursts of Flavor

(Family Features) The most important meal of the day deserves to be special, so enjoy a fresh take on some classic recipes and infuse delicious gourmet flavors into every bite.

Biscuits should be bursting with mouth-watering flavor, not boring or bland. Try this recipe for biscuits infused with Salted Caramel and Warm Cinnamon Graham flavors using the Wilton Treatology Flavor System.

Or, boost a breakfast staple with a tropical twist on the traditional pancake using warm, Toasted Coconut flavor concentrate to infuse bold new flavor into pancake batter. Then, hot off the griddle, slather generously with caramel-infused butter amped up with brown sugar for a salty-sweet combination worth waking up for.

Treatology makes it easy to infuse new flavor combinations into countless recipes for every meal from breakfast through dessert. Use the Wilton Treatology Flavor System to mix drops of flavor and create your own recipes. For more recipe ideas, visit www.wilton.com/treatology.

Cinnamon Raisin Biscuits with Caramel Glaze

Makes: 1 dozen biscuits

Biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into 1/2-inch cubes
  • 2/3 cup milk
  • 1/4 teaspoon Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
  • 1 cup raisins

Glaze:

  • 2/3 cup confectioners' sugar
  • 1 tablespoon half and half
  • 4 drops Wilton Treatology Salted Caramel Flavor Concentrate
  1. Heat oven to 450°F. Prepare cookie sheet with parchment paper.
  2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
  3. In measuring cup, stir together milk and Warm Cinnamon Graham Flavor Concentrate. Stir milk mixture and raisins into flour mixture until a dough forms.
  4. Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1-inch thickness and cut biscuits using a 2-inch round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan.
  5. Bake 8-10 minutes or until edges are lightly golden. Cool on pan on cooling grid 5 minutes.
  6. For glaze, whisk together confectioners' sugar, half and half and Salted Caramel Flavor Concentrate. Spoon glaze over biscuits and serve warm.

Coconut Caramel Pancakes

Makes: 12-15 pancakes

Pancakes:

  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons Wilton Treatology Toasted Coconut Flavor Concentrate

Flavored Butter:

  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup firmly-packed dark brown sugar
  • 3/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
  • 1/4 teaspoon salt
  1. In large bowl, combine flour, granulated sugar, baking powder and salt.
  2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor Concentrate. Create well in center of flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
  3. Heat large skillet over medium-high heat. Lightly spray with vegetable spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry.
  4. In small bowl stir together butter, brown sugar, Salted Caramel Flavor Concentrate and salt until combined.
  5. Serve pancakes warm with flavored butter.

Source: Wilton Products

Breakfast & Brunch 10 April 2019

8 Breakfasts with Protein to Power Your Morning

(Family Features) Make it easy to stick to your resolutions by starting every morning with a breakfast with more protein. Did you know the average breakfast bowl or plate contains on average only 13 grams of protein, yet some nutrition experts recommend getting 20-30 grams at each meal?

Spreading out your protein throughout the day (rather than in one large amount) can help optimize how your body uses it. That means getting enough protein at breakfast! A breakfast with enough protein can help you feel fuller longer so you’re more likely to stick to your healthy eating routine. One easy way to get eight grams of high-quality protein is to add milk to your breakfast routine – whether in a cup, bowl and in your favorite recipe, an 8-ounce glass of milk contains 8 grams of high-quality protein!

Here are eight delicious breakfast ideas with protein to kick-start your new year.

Savory Oatmeal with Sunny Side Up Egg + Bacon

Make your oatmeal with milk instead of water to add milk’s high-quality protein to your morning meal. This twist also adds the classic combo of bacon and eggs to shake up your morning routine – serving up a total of 25 grams of protein.

Grab-and-Go Mini Breakfast Casseroles with Cheddar and Spinach

Need a quick breakfast for busy mornings? These grab-and-go mini casseroles have a few simple ingredients, like lowfat milk, spinach and cheddar cheese – with a ton of palate payoff. Pair two mini casseroles with a cup of milk for 24 grams of protein.

Apple-Cinnamon Whole-Grain Pancake Muffins

Try this yummy twist on your morning go-to pancakes filled with delicious apple slices and cinnamon and made with 100% whole-grain pancake batter. Pair with an 8-ounce glass of milk to add an extra 8 grams of protein to the meal, for a total of 13 grams.

Spinach Mushroom Breakfast Crepes 

These savory crepes made with milk and filled with veggies and Swiss cheese for a delicious way to kick-start your day with 23 grams of protein.

Skillet Eggs and Polenta 

Breakfast takes a flavorful twist in this recipe that uses traditional Italian flavors of polenta and marinara to create a delicious dish. Pair with a glass of milk for 25 grams of protein.

Creamy Green Goddess Smoothie 

Lowfat milk and avocados make this smoothie extra creamy for 7 grams of protein per serving, and it’s packed with spinach, pineapple and bananas so it’s a choice you can feel good about.

Nutty Blueberry Quinoa Oatmeal 

Spice up your morning meal by adding quinoa and blueberries. Pair this dish with a glass of milk for 21 grams of protein power to start your day!  

Chicken Sausage Scramble

Sweet potatoes, lowfat milk and chicken sausage combine in this tasty egg scramble to give you a protein boost to start your morning right. Add a cup of milk for 22 grams of protein.

For more recipes, visit MilkLife.com or check out Pinterest.

Source: Milk Life

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