recipes

Videos 21 September 2020

Maple Pecan Dessert Pancake

(Family Features) Breakfast for dinner may be a widely accepted practice for many families, but breakfast for dessert can be a new option for your loved ones when a sweet craving strikes.

This Maple Pecan Dessert Pancake from author and James Beard Award winner Ellie Krieger’s “Whole in One” is cooked in a skillet with a maple-sweetened egg batter and can be served warm or chilled. It feels like a homey, sweet pancake when served warm. Chilled, it becomes more of a flan-like tart with its custardy batter and caramelized sugars.

Visit milkmeansmore.org for more family dessert inspiration.

Watch video to see how to make this recipe!

Maple Pecan Dessert Pancake

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 8

  • 1          cup pecan pieces, divided
  • 4          large eggs
  • 1/3       cup whole milk
  • 1/4       cup pure maple syrup
  • 1/4       cup light brown sugar
  • 1/4       teaspoon ground cinnamon
  • 1          pinch salt
  • 1          tablespoon unsalted butter
  • 1          teaspoon confectioners’ sugar
  1. Preheat oven to 400 F. In small bowl of food processor, process 1/2 cup pecans until finely ground. Transfer to bowl. In processor, pulse remaining pecans to coarsely chop.
  2. In medium bowl, whisk eggs, milk, maple syrup, brown sugar, cinnamon and salt. Stir in finely ground and coarsely chopped pecans.
  3. In 10-inch ovenproof skillet over medium-low heat, heat butter. Add batter to pan. Cook without stirring until edges begin to set, 5 minutes, then transfer to oven and bake until completely set and golden brown, 10 minutes. Pancake will puff up in oven then fall into place as it cools.
  4. Allow to cool in pan 10 minutes then sprinkle with confectioners’ sugar and cut into eight wedges. Serve warm or chilled.

Source: Milk Means More

Meal Ideas 17 February 2020

Raspberry Goodness from Morning to Night

(Family Features) From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.

In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like Pecan-Topped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet.

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

Find more recipes at redrazz.org

Raspberry Coconut Smoothie Bowl

Servings: 2

  • 2          cups frozen raspberries
  • 1          large frozen banana
  • 2/3       cup light coconut milk
  • 1          tablespoon chia seeds

Toppings (optional):

  • shredded coconut
  • shaved dark chocolate
  • hazelnuts
  • chia seeds
  • edible flowers
  1. In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.
  2. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.

Red Raspberry Whole-Fruit Sorbet

Servings: 8 (1/2 cup each)

  • 4          tablespoons powdered sugar
  • 18        ounces frozen raspberries
  • 1 egg white, pasteurized
  1. In blender, blend sugar and frozen raspberries until smooth.
  2. Add egg white and blend 30 seconds.
  3. Serve immediately or place in container, cover and store in freezer.

Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette

Servings: 4

Raspberry Vinegar:

  • 1          cup frozen raspberries
  • 2          cups vinegar

Raspberry Pickled Onions:

  • 1/2       cup Raspberry Vinegar
  • 1          teaspoon olive oil
  • 2          tablespoons sugar
  • 2          teaspoons kosher salt
  • 1          pound sweet onions, peeled and julienned
  • 1          cup frozen raspberries, partially thawed

Raspberry Vinaigrette:

  • 1          cup Raspberry Vinegar
  • 1          teaspoon fresh shallot, peeled and minced
  • 2          teaspoons Dijon mustard
  • 1/2       tablespoon honey
  • 1/2       teaspoon kosher salt
  • 3/4       cup olive oil

Spinach and Frisee Salad:

  • 8          ounces baby spinach, cleaned and dried
  • 8          ounces frisee lettuce, cleaned, dried and torn
  • 2          ounces Raspberry Vinaigrette
  • 6          ounces Raspberry Pickled Onions
  • 2          ounces feta cheese, crumbled
  • 2 ounces almonds, slivered and toasted
  1. To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.
  2. Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.
  3. To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.
  4. To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.
  5. Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.
  6. To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.
  7. Plate 4 ounces mixed greens.
  8. Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.

Pecan-Topped Raspberry Cake

Servings: 8

  • 3/4       cup granulated sugar, plus 1 tablespoon, divided
  • 1/2       cup unsalted butter, softened
  • 2          eggs
  • 1          cup all-purpose flour, sifted
  • 1          teaspoon baking powder
  • 1          teaspoon vanilla
  • 1          bag (12 ounces) frozen raspberries
  • 1/2       cup chopped pecans
  • 1          tablespoon lemon juice
  • 1          teaspoon cinnamon
  • whipped cream
  1. Heat oven to 350 F.
  2. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
  3. Pour batter evenly into 9- or 10-inch prepared pan.
  4. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
  5. Bake about 1 hour. Remove from oven and let cool.
  6. Serve with whipped cream.

Source: Washington Red Raspberry Commission

Meal Ideas 23 July 2019

Simplify Back-to-School Dinners with Nutritious Meal Plans

(Family Features) Back-to-school season can be cluttered between after-school activities, week­end sports and evening homework – as well as making dinner each night. Creating a master meal plan with quick, simple and nutritious meals is an easy way to take control of your family’s hectic schedule. Start by stocking the pantry with staple ingredients that amp up the nutrition and flavor of your family favorites.

For example, American Pecans are a nutri­tious ingredient to have on-hand – among the highest in “good” monounsaturated fats and packed with plant protein, fiber and essential minerals – and “The Original Supernut” is versatile enough for breakfast, lunchboxes, dinners and on-the-go snacking. Adding one bag to your weekly grocery list provides a canvas for exploring new dishes that are both nutritious and delicious.

In fact, according to the Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28 grams) of pecans contains 18 grams of unsaturated fat and only 2 grams of saturated fat.

Updating your dinner repertoire doesn’t have to be complicated. Fuss-free recipes such as Pizza with Pecan-Herb Topping, Baked Pecan-Crusted Chicken Tenders and Pecan-Crusted Air Fryer Pork Chops can be ready in less than an hour and put a fresh twist on classic favorites to please parents and kids alike.

Find more back-to-school recipe ideas at AmericanPecan.com

Pecan-Crusted Air Fryer Pork Chops

Cook time: 22 minutes

  • 1          cup pecan pieces
  • 1/3       cup arrowroot starch
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1/4       teaspoon sea salt, plus additional, to taste
  • 1          large egg
  • 1          teaspoon Dijon mustard, plus additional for serving
  • 1          tablespoon water
  • 2          garlic cloves, crushed
  • 6          medium boneless pork chops, trimmed of fat
  1. Heat air fryer to 400° F.
  2. In medium bowl, mix pecans, arrow­root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.
  3. In separate bowl, whisk egg, 1 tea­spoon Dijon mustard, water and garlic.
  4. Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.
  5. Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.
  6. Repeat with remaining pork chops.
  7. Serve hot with Dijon mustard, if desired.

Baked Pecan-Crusted Chicken Tenders

Cook time: 35 minutes

  • 2          cups raw pecan halves or pieces
  • 1          cup panko or gluten-free bread crumbs
  • 1          teaspoon garlic powder
  • 1/4       teaspoon cayenne pepper
  • 1          teaspoon salt, plus additional, to taste
  • 1 1/2-2 pounds chicken breast tenders or chicken strips
  • 3          large eggs
  • 1          cup all-purpose flour or gluten-free flour blend
  • pepper, to taste

Buttermilk Ranch Dip:

  • 1/4       cup buttermilk
  • 1/2       cup mayonnaise
  • 1/2       cup sour cream
  • 1          teaspoon parsley
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon dried dill
  • 1/2       teaspoon salt
  1. Heat oven to 425° F.
  2. In food processor, pulse pecans until fine as breadcrumbs. In shallow bowl, mix pecans with panko, garlic powder, cayenne pepper and 1 teaspoon salt.
  3. In separate shallow bowl, whisk eggs until smooth. In third shallow bowl, add flour.
  4. Lightly season chicken tenders with salt and pepper, to taste. Working with one chicken tender at a time, dip in eggs, flour then pecan mixture. Be sure to press pecan mixture into chicken to be sure it is completely coated. Set chicken on baking sheet lined with cooling rack or parchment paper. Repeat with remaining chicken.
  5. Place chicken on center rack and bake 20 minutes until golden brown and cooked through.
  6. To make Buttermilk Ranch Dip: In small bowl, whisk buttermilk, mayonnaise, sour cream, parsley, onion powder, garlic powder, dried dill and salt until smooth.
  7. Serve pecan-crusted chicken tenders warm paired with Buttermilk Ranch Dip.

Pizza with Pecan-Herb Topping

Cook time: 40 minutes

  • 1          store-bought pizza dough
  • 1          cup raw pecan halves or pieces
  • 1/2       cup fresh parsley
  • 1/2       teaspoon garlic powder
  • 1/3       cup grated Parmesan cheese
  • 1          teaspoon red pepper flakes (optional)
  • 1          pinch salt
  • 1          pinch pepper
  • 1/2       cup jarred pizza sauce
  • 2          cups shredded mozzarella cheese
  • 1/2       cup thinly sliced red pepper
  • 1/2       cup thinly sliced Vidalia onion
  1. Heat oven to 400° F. Line baking sheet with parchment paper.
  2. Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet. Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.
  3. In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.
  4. Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.
  5. Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

Notes: If dough instructions differ from recipe, use package instructions. Additional topping options include: pepperoni, olives, ham, bacon and roasted veggies. Leftover pecan-herb topping can be used for pasta and salads.

Source:  American Pecan Council

Meal Ideas 28 May 2019

Effortless Summertime Entertaining

(Family Features) Summer means it’s time to stock up on fresh produce and light the grill for a season of outdoor gatherings with friends and family. Make entertaining easier with flavorful options that can make menu-planning a breeze all summer long.

A nutritious and versatile ingredient, American Pecans can be your secret weapon for a variety of entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into wholesome and delicious meals and snacks for the whole crowd.

Enjoy the long summer nights on the back porch with a Spiced Pecan Grilled Peach Salad, packed with the essential flavors and textures of summertime. Or serve up Pecan-Crusted Asian Turkey Meatball Lettuce Wraps, a light and delicious appetizer or easy entree to keep guests satisfied.

Discover more summertime entertaining recipes and cooking tips at AmericanPecan.com.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Spiced Pecans:

  • 1 egg white
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 2 cups pecan halves

Salad:

  • 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 large peaches, halved and pitted
  • 6 cups mixed baby greens
  • 4 ounces soft goat cheese
  1. To make spiced pecans: Heat oven to 275° F. Line rimmed baking sheet with parchment paper.
  2. In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet.
  3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
  4. To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
  5. Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3-5 minutes. Remove peaches and slice.
  6. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.

Pecan-Crusted Asian Turkey Meatball Lettuce Wraps

Meatballs:

  • 1 1/2 pounds ground turkey thigh
  • 1/3 cup chopped green onions (about 2 stalks)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon powdered ginger
  • 1 cup fresh pecans

Sauce:

  • 1/2 cup soy sauce
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 head butter lettuce leaves
  • 1/2 cup matchstick carrots
  • chopped scallions (optional)
  • cilantro leaves (optional)
  1. Heat oven to 375° F.
  2. To make meatballs: Using hands, combine ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic and powdered ginger.
  3. In food processor, pulse pecans until coarsely ground to similar consistency as panko bread crumbs.
  4. Scoop 1 tablespoon meat mixture at a time and roll into meatballs. Roll meatballs in ground pecans until evenly coated.
  5. Place pecan-crusted meatballs on parchment-lined baking sheet; bake approximately 20 minutes. Flip after 15 minutes.
  6. To make sauce: In small saucepan over medium heat, combine soy sauce, cornstarch, fish sauce and sesame oil. Stir until sauce thickens, about 3 minutes. Remove from heat and let cool.
  7. Sprinkle lettuce cups with shredded carrots. Place meatballs on top and drizzle with sauce. Garnish with scallions and cilantro, if desired.

Source: American Pecan Council

Healthy 24 January 2019

Simple Ways to be Heart Smart

Discover recipes chock-full of heart-healthy pecans

(Family Features) Sometimes making small changes can have a positive impact on your health – including heart health – like drinking more water, taking the stairs instead of the escalator and adding nutritious ingredients to your snacks and meals.

Incorporating nutritious ingredients is an easy way to step up your mealtime – for example, American Pecans can super-fy nearly any recipe by adding flavor and nutrition.

It’s always a good time to include heart-healthy ingredients on your shopping list. Certified by the American Heart Association’s Heart-Check*, American Pecans and their unique mix of unsaturated fats, plant sterols, fiber and flavonoids add up to help promote a healthy heart. In fact, according to the Food and Drug Administration, research suggests but does not prove that eating 1 1/2 ounces of most nuts, such as pecans, each day as part of a diet low in saturated fat and cholesterol may help reduce your risk of heart disease. One serving of pecans (28 grams) contains 18 grams unsaturated fat and only 2 grams saturated fat.

Boosting the heart-smart punch of your favorite recipes can be easy with pecans. Whether topping a salad, sprinkling into bread batter or using them as the foundation of a portable snack, there are few things America’s native nut can’t do.

Start the day right with a bowl of Banana Pecan Cherry Oatmeal – a comforting and hearty combination that can keep you full for hours. For a wholesome, on-the-go option perfect for school snacks, desk drawers or an afternoon pick-me-up, try Cherry Pecan Energy Bites. Dried cherries, dates and crunchy pecans combine for an all-natural burst of heart-smart nutrition to help you power through the day.

Discover more ways to create heart-healthy meals with pecans at AmericanPecan.com.
14630 detail image embed1

Banana Pecan Cherry Oatmeal

  • 1          cup old-fashioned oats
  • 2          cups water
  • 1/2       cup pecan milk
  • 1          banana, sliced
  • 1/4       cup pecan halves
  • 1/4       cup dried tart cherries
  • 1/4       cup honey
  1. In large, microwave-safe bowl, combine oats and water. Microwave on high 3-4 minutes, or until oats are cooked through. Watch carefully to avoid boiling over.
  2. Remove from microwave, stir and divide between two bowls. Pour 1/4 cup pecan milk over each bowl.
  3. Divide sliced banana, pecan halves and dried tart cherries between each bowl and drizzle with 2 tablespoons honey. Serve immediately.

 14630 detail image embed2

Cherry Pecan Energy Bites

Makes: 10-12 energy bites

  • 1          cup toasted pecan halves or pieces
  • 1          cup dried cherries
  • 4          medjool dates, pitted
  • 1/4       cup old-fashioned oats
  • 1          tablespoon cacao powder, plus additional, for coating (optional)
  • 1          teaspoon vanilla extract
  1. In bowl of food processor, combine toasted pecans, dried cherries, dates, oats, cacao powder and vanilla extract.
  2. Pulse until ingredients begin to bind and form loose, dough-like ball.
  3. Roll into 1-inch balls. Roll balls in additional cacao powder, if desired, and transfer to airtight container. Refrigerate until ready to serve, up to seven days.

Note: To make gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.

*Heart-Check certification does not apply to recipes.

Source: American Pecan Council

Meal Ideas 27 October 2017

A Friendsgiving Feast

Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

14004 detail embed image2

Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

  • 1/4       cup cornstarch
  • 1/4       cup sugar
  • 2          teaspoons McCormick Minced Onions
  • 1 1/2    teaspoons McCormick Ground Mustard
  • 1          teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4       teaspoon McCormick Chipotle Chili Pepper
  • 4          eggs
  • 1/2       cup milk
  • 1/4       cup (1/2 stick) butter, melted
  • 2          cans (14 3/4 ounces each) creamed corn
  • 1          can (15 1/4 ounces) whole- kernel corn, drained
  • nonstick cooking spray
  1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
  2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
  3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

14004 detail embed image3

Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

  • 1          bottle (750 milliliters) red wine
  • 8          cups whole milk
  • 1          can (14 ounces) sweetened condensed milk
  • 1          package (12 ounces) dark chocolate chips
  • 1          teaspoon McCormick Ground Nutmeg
  • 4          McCormick Cinnamon Sticks
  1. Place all ingredients in slow cooker. Cover.
  2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
  3. Reduce heat to low. Serve from slow cooker.

14004 detail embed image4

Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

  • 1/2       cup firmly packed brown sugar
  • 1/2       teaspoon McCormick Ground Cinnamon
  • 1/4       teaspoon salt
  • 1/8       teaspoon McCormick Ground Nutmeg
  • 3          tablespoons butter, divided
  • 1          cup pecans, chopped
  • 1/2       cup light corn syrup
  • 2          tablespoons water
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       teaspoon McCormick Rum Extract
  • 1          wheel Brie cheese, warmed
  1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
  2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
  3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
  4. Spoon over warmed Brie.

14004 detail embed image1

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

  • 1          package McCormick Original Taco Seasoning Mix, divided
  • 2          tablespoons butter
  • 1          cup finely chopped onion
  • 2          cups shredded, cooked turkey
  • 1          can (15 1/4 ounces) whole-kernel corn, drained
  • 1          can (10 ounces) diced tomatoes and chilies, drained
  • 1          garlic clove, minced
  • 1          container (8 ounces) whipped cream cheese
  • 2          cups shredded cheddar cheese, divided
  • 2          packages (8 ounces each) refrigerated crescent dinner rolls
  1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
  2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
  3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
  4. Bake 15 minutes, or until golden brown.
  5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
  6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Source: McCormick

Snacks 25 October 2017

Pumpkin-Perfect Autumn Recipes

(Family Features) Fall is perfect for making time for fun before the busy holiday season – go for a fall picnic, visit your local orchard or pumpkin patch, and take advantage of all the flavors fall has to offer. Try these delicious, comforting, no-hassle fall ideas that won’t carve a big chunk out of your budget:

  • The great taste of seasonal produce can stand on its own, adding star power to simple recipes. Baked pears or apples are a sweet, festive treat. Slice them in half and fill with walnuts, drizzle with honey and sprinkle with cinnamon. Bake until the sugars caramelize and fruits soften.
  • Take on-the-go snacks to the next level by coating almonds or garbanzo beans in your favorite seasonal spices and baking until crispy.

No matter the season, trim time grocery shopping by relying on a one-stop-shop like ALDI. Whether you’re looking for a new pumpkin spice treat or need quality ingredients for your famous chili, you can find it all at wallet-friendly prices.

Find more tips and recipes for a hassle-free fall at ALDI.us.

13943 detail image embed1

Pumpkin Pie Smoothie Bowl

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

  • 1/2       cup Baker’s Corner 100% Pure Canned Pumpkin
  • 1/2       cup Friendly Farms Plain Nonfat Greek Yogurt
  • 1/2       frozen banana
  • 1/2       cup Friendly Farms Unsweetened Original Almondmilk
  • 2          teaspoons Specially Selected 100% Pure Maple Syrup
  • 1          teaspoon Stonemill Pumpkin Pie Spice

Optional garnishes:

  • SimplyNature Flax Seed
  • Southern Grove Chia Seeds
  • Baker’s Corner Semi-Sweet Mini Morsels
  • Southern Grove Chopped Pecans, toasted
  • Apple slices
  • SimplyNature Organic Ground Cinnamon
  1. Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.          

13943 detail image embed2

Mini Pumpkin Parfait with Cranberry Caramel

Recipe courtesy of Chef Kates, ALDI Test Kitchen

  • 1          package Cafe Bistro Spekulatius Spiced Cookies
  • 1/2       cup Countryside Creamery Unsalted Butter, divided
  • 1/2       cup packed Baker's Corner Brown Sugar
  • 1/4       cup water
  • 1          cup Sweet Harvest Whole Berry Cranberry Sauce
  • 8          ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened
  • 1/4       cup Baker's Corner Powdered Sugar
  • 1          cup Baker's Corner 100% Pure Canned Pumpkin
  • 8          ounces Friendly Farms Whipped Topping, divided
  1. Place cookies in food processor and pulse to form fine crumbs. 
  2. In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
  3. To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.
  4. Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
  5. In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.
  6. To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.

Source: ALDI

Holiday 19 January 2017

Sweet Ideas for Holiday Desserts

(Family Features) The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com

12091 aPO embed

Fig, Lemon and Honey Cheesecake

Servings: 12

Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted
  • 1 cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
Cheesecake:
  • 1 1/2 pounds (three 8-ounce packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 lemon, thinly sliced (for garnish)
Sauce:
  • 1/2 cup water
  • 1/2 cup honey
  • 1/3 cup fresh lemon juice
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
  • 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  1. Adjust oven rack to middle position and preheat oven to 325°F.
  2. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8–10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
  3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45–55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
  4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.
  5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

12091 bPO embed

Cheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:
  • 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 2/3 cup orange juice
  • 1/3 cup packed golden brown sugar
  • 1 tablespoon orange-flavored liqueur or orange juice
  • 1/2 teaspoon lemon juice
Cheesecake mousse:
  • 3 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whipped heavy cream
Topping and garnish:
  • 1/2 cup crumbled shortbread cookies
  • 1/4 cup chopped, toasted pecans or almonds
  • Sprigs of fresh mint, optional
  1. To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
  2. To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
  3. To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

12091 cPO embed

Caramel Fig Mini-Cheesecakes

Servings: 12

  • 1/2 cup graham cracker crumbs
  • 1/3 cup finely chopped hazelnuts or pecans
  • 2 tablespoons butter, melted
  • 1 1/2 cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/4 cup caramel ice cream topping
  • 3 tablespoons hazelnut liqueur or orange juice
  • 1 pound (two 8-ounce packages) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Thinly sliced figs
  • 1/4 cup caramel ice cream topping
  • 1 tablespoon hazelnut liqueur or orange juice
  1. Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.
  2. Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve.
  3. In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed.
  4. Spoon figs over crusts and press firmly with back of spoon to even layer.
  5. In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time.
  6. Spoon cheese mixture into cups over fig mixture.
  7. Return to middle of oven for 18–20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours.
  8. To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.

Fig and Goat Cheese Squares

Servings: 30

  • 2 cups stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup water
  • 1/4 cup lemon juice
  • 1 cup toasted chopped walnuts
  • 1 1/3 cups all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter, chilled and cut into small pieces
  • 2 cups goat cheese, room temperature
  • 2 large eggs
  1. Preheat oven to 350°F. Grease or line 9-by-13-inch baking dish with parchment paper.
  2. In medium saucepan, combine figs, water and lemon juice. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.
  3. Place fig mixture in food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.
  4. Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. Gently spread fig mixture over prepared crust.
  5. Beat goat cheese and eggs until smooth. Spread over fig mixture. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.
Holiday 19 January 2017

Classic Holiday Flavors Inspire Fun Snack Recipes

(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

11778 A embed

Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 3 cups Rice Chex® cereal
  • 3 cups Chocolate Chex® cereal
  • 1 bag (12 ounces) white vanilla baking chips (2 cups)
  • 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
  • 1/4 cup dark chocolate chips
  1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
  2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
  3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
  4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

11778 B embed

Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 2 cups Cinnamon Chex® cereal
  • 2 cups Wheat Chex® cereal
  • 2 cups Honey Nut Chex® cereal
  • 8 ounces pecans
  1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.
Holiday 09 December 2016

Serve Up Good Cheer

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.

13540 detail image1

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.

13540 detail image2

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.

13540 detail image3

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

Save

Save

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.