(Family Features) When you serve kids milk with breakfast, you can feel good knowing they’ll love the taste. Not to mention, as a parent, you’ll appreciate the quality nutrition in each glass. As one of the original farm-to-table foods that kids already love, milk is a simple, wholesome way to show your family how much you care.  

Starting the day around the table with loved ones and a glass of milk will help your family get nine essential nutrients that everyone can benefit from, like calcium and vitamin D. Plus, with 8 grams of high-quality protein per every 8-ounce glass, milk at breakfast is a great way to help power through your morning. It’s no surprise that 96 percent of Americans have milk in their refrigerators – because when you pair quality nutrition with quality family time, everyone will feel the love.

Add some excitement to your morning with these quick and easy Homemade Pop Pastries. Kids will enjoy helping to bake up this homemade, heart-shaped version of a breakfast favorite, perfect to share with the people they love. Pair this strawberry-filled recipe with a glass of milk for a delicious breakfast to start everyone’s day on the right foot.

To share the love with more milk-inspired recipes, visit milklife.com, and watch how you can add a little love at breakfast with these tasty pastries at YouTube.com/MilkLife.

Homemade Pop Pastries

• 1          package (2 crusts) rolled pie crusts, 9-inch diameter
• 3/4       cup strawberry all-fruit spread
• 2          tablespoons lowfat or fat free milk
• 4          fresh strawberries, stemmed

1. Heat the oven to 425° F. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
2. Unroll both rounds of pie dough onto a lightly floured work surface and place one on top of the other. Using a pizza wheel or a chef’s knife, cut the rounds into eight wedge-shaped pieces (for a total of 16 wedge-shaped pieces).
3. Arrange wedges on a work surface. Spread 1 1/2 tablespoons of the fruit spread onto eight of the wedges, leaving 1/2-inch margin around the sides. Arrange the eight wedges on the prepared baking sheet and brush the edges with some of the milk.
4. Using a small heart-shaped cutter cut a heart out of each of the remaining eight pastry wedges (discard the hearts) and arrange on top of the jam-filled wedges. Press the edges with the tines of a fork to seal.
5. Brush the tops of the pastries with additional milk and bake for 10-12 minutes, or until pastry is golden brown. Let the tarts cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
6. Before serving, slice the fresh strawberries in half from top to bottom to form heart shapes. Place a strawberry slice in each heart cut-out.
7. Serve with 8-ounce glass of milk.

Variation: For a flavor twist, spread 1 tablespoon of chocolate hazelnut spread onto eight of the wedges, then spread with just 1 tablespoon of the strawberry spread. Proceed with the recipe as written.

Nutritional information per serving: 260 calories; 11 g fat; 3.5 g saturated fat; 0 mg cholesterol; 3 g protein; 38 g carbohydrates; 2 g fiber; 180 mg sodium; 16 mg calcium (2% of daily value). Nutrition figures based on using fat free milk.

Source: MilkPEP

(Family Features) One of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn’t hard at work in the kitchen is a host who can spend more time with guests.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

Make every moment count and find more simple recipes at Bertolli.com.

Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 minutes

• 4          tomatoes
• 3          grilled red bell peppers in oil
• 1          shallot
• 1/2       cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread
• 3          tablespoons sherry vinegar
• 1          clove garlic
• 10        basil leaves
• salt, to taste
• pepper, to taste
• 4          slices crusty bread

1. Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.
2. In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.
3. Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

Healthy Beet Hummus

Prep time: 15 minutes

• 3          beets
• salt, to taste
• Bertolli Extra Virgin Olive Oil
• 2          cups canned chickpeas
• 2          tablespoons sesame seed paste or tahini

1. Heat oven to 375° F.
2. Peel beets and boil until soft; season with salt and olive oil.
3. Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

Mushroom Carpaccio and Creamed Spinach Au Gratin

Prep time: 15 minutes

Mushroom Carpaccio:

• 2 1/4    cups cremini mushrooms
• Bertolli Extra Virgin Olive Oil
• salt, to taste

Creamed Spinach:

• 2 1/4    cups spinach
• 1/2       cup heavy cream
• salt
• pepper
• Parmesan cheese

1. To make Mushroom Carpaccio: Heat oven to 400° F.
2. Clean mushrooms and cut into thin slivers.
3. Season with olive oil and salt. Set aside.
4. To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.
5. In blender, puree mixture and pour over Mushroom Carpaccio.
6. Grate Parmesan cheese over entire dish; bake 5 minutes.

Bitter Chocolate and Pistachio Cream Dessert

Prep time: 15 minutes

• 1/2       cup, plus 1 tablespoon, sweetened condensed milk
• 1/2       cup brown sugar
• 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil, plus additional for pistachio cream
• 4          ounces dark chocolate
• 1 1/4    cups shelled pistachios

1. In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.
2. Add olive oil and dark chocolate; continue to stir until fully combined.
3. Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.
4. To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.
5. Remove dessert from pan and cut into slices. Serve with pistachio cream on top.

Source:  Bertolli

(Family Features) What’s that warm and wonderful fragrance wafting through the air? Homemade pumpkin pie! Since 1929, Libby’s pumpkin has helped make that sweet ending to the holiday feast. Whether you use a traditional single crust or create a signature pie crust edging, you’ll be proud you made it yourself. Serve your homemade pumpkin pie warm or cold, topped with whipped cream or not. What’s your family tradition?

Tips for Delicious Pumpkin Pie

Like the classic recipe on the back of the can says, all it takes is “Mix, Pour and Bake.” Here are a few more tips from Libby’s, the pumpkin pie experts:

Before you bake. Make the batter ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
During baking. The baking instructions start with a high oven temperature and then direct you to turn the temperature down part way through baking. Remember this important step which allows the crust time to crisp.
Is it done? Insert a knife near the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.

Put a Crimp In It!

Give your homemade pumpkin pie a signature style. Line the bottom of the pie plate with homemade or refrigerated pie dough (before you add the filling) and trim around the perimeter for a 1-inch overhang. Then, create one of these decorative edges:

Simple Fork Edge

1. Fold overhang under and press down with your fingers.
2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

Fluted Edge

1. Fold overhang under and pinch to make the edge stand up.
2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry while pressing from the inside with the forefinger of your other hand.

Rope Edge

1. Fold overhang under and pinch to make the edge stand up.
2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Find more recipes at VeryBestBaking.com.

Libby’s Famous Pumpkin Pie

Makes: 8 servings

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) Libby’s 100% Pure Pumpkin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream

1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
4. SERVE immediately or refrigerate. Top with whipped cream before serving.

NOTE: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

Homemade Pie Crust Recipe

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use.
Makes: 1 9-inch (4-cup volume)

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 2 tablespoons cold water*

1. COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
2. SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold under and crimp as desired.

NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.

Source: Libby's Pumpkin

(Family Features) Long on ingenuity, but short on prep, these recipes elevate holiday leftovers to celebrity status.  Leftovers ... whether you love ’em, or hate ’em, everyone seems to ponder one thing: What do you do with them, especially after the holidays? You could eat turkey sandwiches every day for a week, or just give up and toss it out altogether. Better yet, you could transform those mounds of turkey, gravy and stuffing into something new and exciting.

Consider a recipe for Turkey Tetrazzini. It puts a new twist on this perennial Italian favorite. This luxurious dish combines Wyler’s Chicken Bouillon granules, butter, cream, white wine and freshly grated Parmesan cheese with your leftover turkey for a dish that’s simple to make but elegant enough to serve for company.

If you want to turn the ordinary into the extraordinary and like to flex your culinary muscles, try Turkey Croquettes. Your friends and family will never guess that the origin of these tasty French delicacies was your own humble turkey dinner. The recipe can add flair to any meal as hors d’oeuvres, a side dish or an entree. Just add Heinz HomeStyle Roasted Turkey Gravy for dipping and a side of cranberry sauce — then sit back, relax, and call it a holiday.

Looking for something the kids or grandkids will love? A savory Leftover Turkey Casserole wins the prize for ease and convenience. Pull up a chair and let your little ones spread the mashed potatoes. They can also help you stir leftover turkey, gravy and stuffing together and spoon it on top of the potatoes. And, if you don’t have any of your famous, home- made gravy left, a jar of Heinz HomeStyle Roasted Turkey Gravy has a taste that’s so close to homemade your guests won’t know the difference. Thirty minutes later you have a leftover holiday dinner reinvented into a new one-dish meal.

Leftover Turkey Casserole

Serves: 4 to 6

• 2 1/2 cups prepared mashed potatoes
• 2 cups cooked, shredded turkey
• 1 12-ounce jar Heinz HomeStyle Roasted Turkey Gravy
• 1 cup prepared stuffing
• Salt and pepper to taste

1. Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray and spread prepared mashed potatoes in the bottom.
2. Combine turkey and gravy in large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.
3. Cover and bake 25 to 30 minutes, or until heated through.

Turkey Tetrazzini

Serves: 8

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups hot water, combined with 1 tablespoon Wyler’s® Chicken Bouillon granules
• 1/2 cup whole milk
• 1/2 cup white wine
• 1 cup heavy cream
• 1/4 cup chopped parsley
• Salt and freshly ground
• black pepper to taste
• 1 pound fettuccini, cooked al dente
• 1 pound fresh mushrooms, halved and sautéed until tender
• 3 cups leftover turkey cubes
• 1 cup freshly grated
• Parmesan cheese, divided
• 1 1/2 cups fresh breadcrumbs
• Toasted almonds for garnish

1. Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.
2. Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish. Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds.
3. Bake in a preheated 350°F oven until bubbly, about 30 minutes.

Turkey Croquettes

Makes: 8 croquettes

Croquettes

• 1/2 cup chopped onion
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour plus 1/2 cup additional for dredging
• 1/2 cup whole milk
• 1/2 cup water plus 1/2 teaspoon Wyler’s® Chicken Bouillon granules
• 2 cups finely chopped, cooked turkey
• 3/4 cup mashed potatoes
• 1/4 teaspoon paprika
• 1/2 teaspoon poultry seasoning
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped parsley

Coating

• 2 large eggs beaten with 1 tablespoon water
• 1 1/2 cups dry seasoned bread crumbs
• Vegetable oil for deep-frying
• Heinz HomeStyle Roasted Turkey Gravy
• Leftover cranberry sauce

1. In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.
2. Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.
3. In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.

Source: Heinz Gravy / Wyler’s Bouillon

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