recipes

Breakfast & Brunch 13 March 2019

A Big Easy Brunch

Jazzing Up Brunch New Orleans-Style

(Family Features) Much like Mardi Gras, beignets and jazz music, brunch is a true New Orleans tradition. But you don't have to live in the Big Easy to enjoy the big taste of New Orleans-Style food, especially as home-hosted brunches have been surging in popularity. When the crisp fall weather blows in this year, warm things up with a fun and flavorful mid-day feast for friends and family.

With home chefs looking for more intimate and casual settings to enjoy a good meal, Zatarain's, the brand that's been serving up New Orleans-Style food for over 120 years, makes it easy to bring brunch back to its roots: the home kitchen.

Tired of the same standard brunch fare? Add a little jazz to your daylight soiree with authentic and original dishes sure to spice up the occasion. Creole Cheddar Cheese Corn Muffins and Fried Green Tomatoes with Crab and Remoulade Sauce are sure crowd pleasers. Finish off the meal with a sweet and satisfying Bananas Foster Bread Pudding with Rum Butter Sauce, a true New Orleans favorite. This Southern spin on brunch is a fresh and fun way to entertain guests at home.

For more information on how to enjoy brunch like a true New Orleanian, visit www.facebook.com/zatarains. Check out more recipes, as well as a fun app sure to jazz up any Facebook page.


Zatarain's Jambalaya Breakfast Casserole

Makes 16 servings
Prep time: 15 minutes
Cook time: 1 hour

  • 1 package Zatarain's Jambalaya Mix
  • 1 pound cooked ham, coarsely chopped
  • 8 eggs, lightly beaten
  • 2 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  1. Prepare Jambalaya Mix as directed on package, using ham in place of the smoked sausage.
  2. Preheat oven to 350° F. Mix eggs and half-and-half in large bowl until well mixed. Add cheese, bell pepper and onions; mix until well blended. Set aside. Spread rice mixture evenly in bottom of greased 13x9-inch baking dish. Pour egg mixture over top.
  3. Bake 30 minutes or until eggs are set. Let stand 5 minutes before serving.

Source: Zatarain's

Breakfast & Brunch 13 March 2019

Celebrate with an Egg-cellent Outdoor Brunch

(Family Features) Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that's sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations, or casual weekend brunches at home.

Here's a list of items to consider when preparing for your outdoor brunch:

Angelic Eggs - Take hard-boil eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.

Dog-Day Fruit Salad - Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel, and honey.

Classic Bloody Mary - Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.

For more brunch recipes, visit www.Tabasco.com.

Eggs Benedict Casserole

  • 6 cups French bread, cut into cubes
  • 12 large eggs
  • 1 1/2 cups milk
  • 3 tablespoons fresh chives, chopped
  • 1 teaspoon salt
  • 2 1/2 teaspoons Tabasco brand Original Red Sauce, divided
  • 12 ounces Canadian bacon, chopped
  • 1 (9-ounce) package Hollandaise sauce
  1. Preheat oven to 350° F.
  2. Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.
  3. Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.
  4. Serve casserole with warm Hollandaise sauce.

Source: Tabasco

One Dish Meals 01 August 2018

7 One-Pot Recipes for Back-to-School Season

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

  1. Spaghetti Squash Shrimp Lo Mein

    Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

  1. Fall Skillet Pot Pie

    Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

  1. Quinoa Taco Skillet

    McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

  1. Creamy Tomato Italian Parmesan Chicken

    Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

  1. Chicken Noodle Casserole

    Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

  1. Chicken Fajita Soup

    Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

  1. Chicken Chili with Apple and Sweet Potato

    Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

Holiday 01 November 2018

8 Recipes to Help Ring in the Holiday Season

Festive dishes and drinks to get in the holiday spirit

(Family Features) Whether you’re getting together with family or throwing a party with friends, holiday festivities are intended to be merry and bright. And one of the best ways to celebrate the spirit of the season is to share simple, wholesome food with the ones you love.

When you use real dairy milk in your favorite holiday recipes, you can feel good knowing it provides a unique nutrient package that is hard to match in any other single food or beverage. During this holiday season, bring family and friends together to enjoy savory comfort foods and sweet holiday treats – all made with nutrient-rich milk.

These eight easy-to-make recipes make it simple to create special moments around nourishing meals and homemade treats, leaving ample time to relax and make family memories that last a lifetime. For more seasonal inspiration and recipe ideas, visit milklife.com .

Milk Punch

Toast to the holiday season with this classic New Orleans-inspired cocktail. When you use milk as the base of your cocktails, you’re serving a wholesome, quality beverage that will impress your guests.

Roasted Brussels Sprouts Quiche

If you’re looking for a new twist on those post-holiday leftovers, turn your roasted Brussels sprouts into this savory quiche to enjoy during breakfast, and pair each serving with an 8-ounce glass of milk for added nutrition. With deliciously sweet and nutty flavors, this recipe is sure to be a crowd-favorite.

Slow Cooker Mashed Potato and Cauliflower with Cheese

This simple slow cooker recipe elevates mashed potatoes, a holiday staple, with cauliflower, brown butter and fresh sage, made even more satisfying with milk.

Mushroom, Fennel and Camembert Pot Pie

With the winter months bringing cold weather, few dishes provide a warm-up quite like pot pie. A vegetarian twist on a British classic, this recipe combines wild mushrooms and fennel in a creamy milk and Camembert sauce to create a mouthwatering puff pastry perfect for dinner parties.

Frozen Hot Chocolate

Put a twist on an ordinary drink this holiday season by simply combining cocoa mix, chocolate syrup, milk and ice cubes for a creamy, extra chocolatey treat.

Green Bean and Shallot Casserole

For a reimagined side dish, combine fresh green beans with cremini mushrooms, shallots and nutrient-rich milk.

Eggnog Bread Pudding

It’s simply not the holidays without eggnog, which makes this recipe a perfect choice for dessert. Combine cinnamon bread, milk, eggnog and warm spices to create this treat for your gatherings.

Gingerbread Whoopie Pies

For a simple dessert to bake with your kids, these homemade whoopie pies make the ideal wintertime treat. With light, airy cookies and fluffy cream cheese filling, these gingerbread goodies are a must-make around the holidays.   

Source: MilkPEP

Meal Ideas 16 November 2018

Savor the Season with Comfort Foods

(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.

When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.

Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.

Find more seasonal recipes at READSalads.com and AuntNellies.com.
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Cranberry-Beet Bundt Cake with Orange-Walnut Glaze

Prep time: 50 minutes  
Cook time: 45 minutes
Servings: 16

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
  • 2 1/4    cups granulated sugar, divided
  • 1 1/4    cups dried sweetened cranberries
  • 2 1/2    cups all-purpose flour
  • 1 1/2    teaspoons baking powder
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground nutmeg
  • 4          large eggs, room temperature
  • 1 1/2    sticks (12 tablespoons) unsalted butter, softened
  • 1/4       cup vegetable oil
  • 1          orange, zest only, finely grated
  • 2          teaspoons vanilla extract
  • 1/2       cup buttermilk

Orange-Walnut Glaze:

  • 2 1/2    cups confectioners’ sugar, sifted
  • 1          orange, zest only, finely grated
  • 1/4       cup orange juice, plus additional (optional)
  • 1 1/2    tablespoons unsalted butter, melted
  • 1          cup finely chopped walnuts
  1. Heat oven to 350° F.  Butter and lightly flour fluted 10-inch Bundt pan.
  2. In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
  3. In small bowl, cover cranberries with hot water.
  4. In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
  6. Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
  7. Cool 15 minutes then invert cake onto rack.
  8. To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
  9. Spoon glaze over cake while still warm. Sprinkle with walnuts.

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Potato, Turkey and Veggie Casserole

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

  • 1          tablespoon, plus 1 teaspoon, olive oil
  • 3/4       pound extra-lean ground turkey breast
  • 1/2       teaspoon dried thyme leaves
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon salt (optional)
  • 1          can (15 ounces) READ German Potato Salad
  • 1/2       cup light sour cream
  • 2          cups frozen, thawed or canned mixed vegetables, drained
  • nonstick cooking spray
  • 1/2       cup bread crumbs
  1. Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
  2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
  3. Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.

Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.

Source: Seneca Foods
AuntNellies

Videos 07 November 2018

Simple Sides for Holiday Entertaining

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

  • Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.
  • Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.
  • Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.
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Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

  • Nonstick cooking spray
  • 1          package Bob Evans Macaroni and Cheese
  • 1          package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 1/4    cups shredded Gouda cheese, divided
  • 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 2          eggs, lightly beaten
  1. Heat oven to 400° F. Spray four ramekins with cooking spray.
  2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
  3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
  4. Bake 20 minutes, or until centers are set.

Watch video to see how to make this delicious recipe!

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Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

  • 3/4       cup vegetable shortening
  • 3/4       cup brown sugar
  • 1          large egg
  • 1          cup Bob Evans Mashed Sweet Potatoes
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 1          teaspoon kosher salt
  • 1          teaspoon pumpkin pie spice
  • 1          cup butter, unsalted
  • 3          cups powdered sugar
  • 1/2       teaspoon maple extract
  • chopped honey roasted pecans (optional)
  • mini marshmallows (optional)
  1. Heat oven to 350° F.
  2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
  3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
  4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
  5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
  6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

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Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

  • 1          pound Bob Evans Original Roll Sausage
  • 4          large eggs
  • 1/2       cup milk
  • 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1/2       teaspoon black pepper
  • 1 cup shredded cheddar cheese
  1. In skillet, cook sausage according to package directions.
  2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
  3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
  4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Watch video to see how to make this delicious recipe!

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Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

Meal Ideas 02 January 2017

Comfort Foods With a Kick

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

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Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

  • 1 cup coarsely crumbled tortilla chips
  • 2 cups cubed cooked chicken OR cooked turkey
  • 1 can (about 15 ounces) cream-style whole kernel corn
  • 3/4 cup Pace Picante sauce
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup shredded cheddar cheese
  • Chopped green pepper OR red pepper
  • Tortilla chips
  1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
  2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

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Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

  • 1 jar (16 ounces) Pace Chunky salsa
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground chipotle chile pepper
  • 1 large onion, chopped (about 1 cup)
  • 2 pounds beef for stew, cut into 1/2-inch pieces
  • 1 can (about 19 ounces) red kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
    *Or on HIGH for 4 to 5 hours.

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2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s Condensed
  • Tomato soup (Regular OR 25% Less Sodium)
  • 1 cup Pace Thick & Chunky salsa
  • 1/2 cup shredded cheddar cheese
  • 8 Pepperidge Farm Sandwich rolls, any variety
  1. Brown ground beef in skillet. Pour off fat.
  2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

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Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

  • 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
  • 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
  • 1/4 cup heavy cream OR half-and-half
  • 3 medium potatoes, peeled and thinly sliced (about 3 cups)
  1. Stir queso, broth and cream together in medium bowl.
  2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
  3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

  • 1 pound ground beef
  • 1 cup Pace Picante sauce
  • 1 tablespoon chili powder
  • 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
  • 1 cup frozen whole kernel corn
  • 3 cups cooked elbow pasta
  • 1/2 cup shredded cheddar cheese
  • Sliced avocado
  • Sour cream
  1. Cook beef in skillet until browned. Pour off fat.
  2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

Breakfast & Brunch 31 March 2017

Serve Up a Nutritious Seasonal Brunch

A perfect way to entertain around the table

(Family Features) With springtime in full bloom, brunch is the perfect way to entertain friends and family for nearly any upcoming occasion or celebration. Take advantage of the budding season with quality time spent with loved ones, more outdoor experiences and wholesome nutrition for the whole family, starting with a delicious morning meal around the table.

When it comes to the food they serve their families, moms want to provide good nutrition, especially for their kids, to help them grow up healthy and strong. Serving a nutritious meal each morning is one way to help kids get a good start to the day, so they can be their best in school, play and any other activities the day brings.

Whether moms know it or not, they are powerful role models for their children’s health and nutrition. When moms set the example and eat nutritious meals themselves, kids notice. For instance, according to a study from the U.S. National Library of Medicine, moms who drink milk are more likely to have kids who drink milk, which is a household staple that provides important nutrients such as calcium, vitamin D and potassium. Setting the example for quality nutrition can be made easy with a delicious meal served with milk to celebrate any occasion this season with guests of all ages.

This simple egg casserole is the perfect excuse to bring the family together and start a beautiful spring day with a wholesome meal and quality time together. For more recipes and reasons to bring the family together, visit milklife.com.

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Easy Egg Casserole

Servings: 4

  • Nonstick cooking spray
  • 1 cup lean ham, cubed
  • 1 cup frozen seasoned potatoes with onions and peppers
  • 3/4 cup frozen spinach, chopped
  • 1/2 cup lowfat cheddar or Swiss cheese, shredded
  • 6 eggs
  • 3/4 cup milk
  1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
  2. Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
  3. Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
  4. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Breakfast & Brunch 29 March 2017

A Spring-Inspired Easter Brunch

Sweet ideas for a bright, seasonal spread

(Family Features) Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes.

“Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that’s no fun,” McCormick Executive Chef Kevan Vetter said. “With simple pantry staples – like food color – and a little planning the night before, you can enjoy a fun and tasty holiday brunch.”

These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast.

  • Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles.
  • Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring.
  • Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg.

For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

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Baby Chick Cupcakes

Prep time: 30 minutes
Servings: 24

  • 1 package (12 ounces) white confectionary coating wafers
  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 box (16 ounces) confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
  • 2 tablespoons milk, plus additional (optional)
  • 48 unfrosted mini yellow cupcakes, baked in white paper liners
  • sprinkles (optional)
  • additional McCormick Color from Nature Food Colors (optional)
  1. To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
  2. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
  3. To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
  4. Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

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Carrot-Shaped Waffles

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

  • Nonstick cooking spray
  • 2 cups all-purpose waffle and baking mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3 teaspoons McCormick Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
  • 1 teaspoon Berry color from McCormick Color from Nature Food Colors
  • 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  1. Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
  2. Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
  3. In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
  4. To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

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Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

Streusel Topping:

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup flour
  • 2 teaspoons McCormick Cinnamon, Ground
  • 1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

  • 6 eggs
  • 1 cup, plus 2 tablespoons, milk, divided
  • 1/4 cup, plus 2 tablespoons, granulated sugar, divided
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1 loaf French bread, cut into 1-inch cubes
  • nonstick cooking spray
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon McCormick Pure Lemon Extract
  • 2 cups blueberries, divided
  1. To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
  2. To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
  3. In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
  4. Heat oven to 350° F.
  5. Remove casserole from refrigerator. Let stand 10-15 minutes.
  6. Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

Source: McCormick

Breakfast & Brunch 27 March 2017

Sensational Spring Flavors

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

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

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

Find more easy recipes for spring at luckyleaf.com.

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Overnight Apple Fritter French Toast Casserole

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

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

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Chocolate Chip Cookie Cherry Cheesecake Pie

Cook time: 67-82 minutes

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

Source: Lucky Leaf

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