recipes

Dessert 22 November 2019

Holiday Desserts from Around the Globe

(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.

Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.

Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.

Find more holiday dessert ideas at walnuts.org/holiday.   

Rugelach

Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32

Dough:

  • 1/2       cup (1 stick) unsalted butter, softened
  • 4          ounces cream cheese, softened
  • 1          tablespoon granulated sugar
  • 1          teaspoon vanilla extract
  • 1/2       teaspoon salt
  • 1          cup flour

Filling:

  • 1/3       cup granulated sugar
  • 1          tablespoon ground cinnamon
  • 1/2       cup apricot jam
  • 1          cup finely chopped California walnuts
  • 1/2       cup raisins, chopped
  • 2          tablespoons unsalted butter melted
  1. To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
  2. Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
  3. On floured work surface, form dough into ball. Divide into two equal pieces.
  4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
  5. To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
  6. Line two baking sheets with parchment paper.
  7. In small bowl, combine sugar and cinnamon; mix well and set aside.
  8. On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
  9. Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
  10. Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
  11. Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
  12. Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
  13. Transfer hot cookies to wire rack and allow to cool completely before serving.

Mexican Wedding Cookies

Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36

  • 2          cups California walnuts, toasted, divided
  • 2          cups all-purpose flour
  • 3/4       teaspoon salt
  • 1          cup (2 sticks) unsalted butter, softened
  • 1/3       cup granulated sugar
  • 1 1/2    teaspoons vanilla extract
  • 1 1/2    cups powdered sugar, plus additional (optional)
  1. Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
  2. In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
  3. In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
  4. In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
  5. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
  6. Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
  7. Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.

Source: California Walnuts

Beverages 21 November 2019

Sweet, Savvy Ways to Simplify Holiday Cooking

(Family Features) Most holiday feasts call for delicious dishes to please a crowd, but making preparation as simple as possible is as time-honored a tradition as the turkey itself. Simplifying your recipes and the ingredients you’ll need is one of the easiest ways you can take pressure off your own shoulders as the festivities draw near.

For example, this Sweet Tea Turkey Brine calls for just a handful of easy-to-find ingredients like Milo’s Famous Sweet Tea – available nationwide and fresh-brewed without any added preservatives or colors – for a tender centerpiece at your gathering. Follow it up with Sweet Pumpkin Bread for dessert that will truly wow your crowd while cutting down on prep time.

Find more holiday recipes and inspiration at drinkmilos.com.

Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15 minutes

  • 1          gallon Milo’s Famous Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • whole turkey
  1. In large stockpot over medium-high heat, combine sweet tea and kosher salt; stir frequently until salt is dissolved. Add onions, lemons, garlic and rosemary. Remove from heat; let cool to room temperature.
  2. When broth mixture cools, pour into clean 5-gallon bucket. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine to fill cavity. Cover and place bucket in refrigerator overnight.
  4. Remove turkey, carefully draining excess brine; pat dry. Discard excess brine.
  5. Cook turkey, as desired, reserving drippings for gravy.

Sweet Pumpkin Bread

Prep time: 15
Cook time: 55-60 minutes
Yield: 1 loaf

  • 1 2/3    cups all-purpose flour
  • 1 1/2    cups sugar
  • 1          teaspoon baking soda
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon salt
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon ground nutmeg
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/2       cup Milo’s Famous Sweet Tea
  • 1/2       cup pecans or walnuts (optional)
  1. Heat oven to 350° F.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder and nutmeg. In small bowl, whisk eggs, pumpkin and sweet tea. Stir wet ingredients into dry ingredients until just moistened. Fold in nuts, if desired.
  3. Pour into greased 9-by-5-inch loaf pan. Bake 55-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack.

 

Photo courtesy of Getty Images (pumpkin bread)

Source: Milo’s Sweet Tea

Videos 14 October 2019

Perfectly Pumpkin

Fill your house with the aroma of fall with warm slices of this Pumpkin Loaf dolloped with butter.

Find more seasonal dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Loaf

  • Nonstick cooking spray
  • 4          eggs
  • 3 1/2    cups flour
  • 2          teaspoons baking soda
  • 2          teaspoons cinnamon
  • 1          teaspoon nutmeg
  • 1          teaspoon salt
  • 2          sticks butter
  • 2          cups sugar
  • 1          can (15 ounces) pumpkin puree
  • 1          cup chocolate chips
  • 1          cup walnuts, chopped
  1. Heat oven to 350° F.
  2. Prepare loaf and muffin pans with nonstick cooking spray.
  3. In bowl, whisk eggs. Set aside.
  4. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.
  5. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.
  6. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.
  7. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.
  8. Cool 10 minutes before removing from pans.
Videos 10 September 2019

Chocolate Caramel Pie

When it comes to dessert, it’s hard to beat chocolate as the main ingredient for dishes of all kinds. Add a twist to your next treat with the sweet taste of caramel in this Chocolate Caramel Pie.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Chocolate Caramel Pie

  • 1          package (15 ounces) pie crust

Filling:

  • 24        caramels, unwrapped
  • 1/3       cup water
  • 2/3       cup brown sugar
  • 2/3       cup sour cream
  • 1          teaspoon vanilla extract
  • 2          eggs, beaten
  • 1/2       cup walnuts, chopped
  • 1/3       cup grated sweet baking chocolate, divided

Topping:

  • 1          cup white chocolate chip morsels
  • 1/4       cup milk
  • 1          cup whipping cream
  • 2          tablespoons grated sweet baking chocolate
  1. Heat oven to 450° F. Prepare pie crust in 9-inch glass pie dish. Bake 8-9 minutes, or until lightly brown.
  2. To make filling: In medium bowl, combine caramels and water. Melt in microwave, stirring frequently. Stir in brown sugar, sour cream, vanilla extract, eggs and walnuts.
  3. Reduce oven to 350° F. Pour filling into cooled pie shell. Return to oven. Bake 30-40 minutes, or until edges of filling are set.
  4. Cool 15 minutes. Sprinkle 3/4 cup grated chocolate over pie. Refrigerate 2 hours.
  5. To make topping: In small glass bowl, combine white chocolate morsels and milk. Melt in microwave, stirring frequently. Set aside.
  6. In small bowl, beat whipping cream until peaks form. Fold in melted white chocolate mixture. Spread over cooled filling. Sprinkle with remaining grated chocolate.
  7. Refrigerate until ready to serve.
Videos 12 July 2019

Roasted Portobello Mushrooms with Beets and Goat Cheese

(Family Features) Mix up your snacking habits with a more nutritious option to serve ahead of a meal or on its own. These Roasted Portobello Mushrooms with Beets and Goat Cheese are ready in just half an hour with only eight ingredients, allowing you to dish up a flavorful bite without going overboard in the kitchen.

Find more recipes at senecafoods.com.

Watch video to see how to make recipe!

Roasted Portobello Mushrooms with Beets and Goat Cheese

  • 1          jar (16 ounces) Aunt Nellie's Whole Pickled Beets
  • 4          large portobello mushrooms (about 1 pound)
  • 1/4       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1/2       cup fresh bread crumbs, such as sourdough or whole wheat. (See note below)
  • 1/4       cup sliced green onions or chopped chives
  • 1/4       cup      coarsely chopped walnuts, toasted
  • 1/2       cup (2 ounces) crumbled goat cheese
  1. Heat oven to 400°F.
  2. Drain beets. Coarsely chop 1/2 cup beets.
  3. Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
  4. In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
  5. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

Note: Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.

Source: Seneca Foods

Videos 21 June 2019

On-the-Go Breakfast Options

(Family Features) If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make these recipes!

Acai Bowl with Whole-Wheat Toast

  • 1          frozen acai smoothie pack (100 milligrams)
  • 1          cup low-fat milk
  • 1          medium frozen banana, sliced
  • 1          cup fresh or frozen mixed berries
  • 2          slices whole-wheat bread
  • fresh blueberries
  • granola
  • coconut flakes
  1. Under warm water, thaw frozen acai smoothie pack about 5 seconds.
  2. In blender, combine acai, milk, banana and mixed berries. Blend until smooth.
  3. Toast bread slices to desired doneness.
  4. Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

  • 1/3       cup old-fashioned rolled oats
  • 1/2       cup low-fat milk
  • 1/4       teaspoon vanilla extract
  • 2          tablespoons mixed dried fruit
  • 1          tablespoon walnuts, chopped
  • 1          tablespoon honey
  1. In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.
  2. Before serving, stir in dried fruit, walnuts and honey.

Recipes adapted from MilkPEP

Source: Culinary.net

Dessert 27 March 2019

Sundaes 101

(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.

There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.

Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.

Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.

Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.

Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.

Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.

Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.

Caribbean Sundae

Makes 4 servings

  • 1/2 cup canned crushed pineapple in juice, drained
  • 1/2 cup chopped mango, thawed if frozen
  • 2 cups Blue Bunny Premium Vanilla Ice Cream
  • 8 teaspoons unsweetened shredded coconut, toasted
  • 1 teaspoon grated lime peel
  • 4 slices fresh lime
  1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
  2. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

Cinnamon Bun Hot Apple Sundae

Makes 8 servings

  • 1 4-inch frosted cinnamon roll
  • 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
  • 1/2 cup glazed walnuts
  • 1 can (21 ounces) apple pie filling
  • 1/2 cup butterscotch-caramel topping
  • Glazed walnuts, optional
  1. Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
  2. Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
  3. Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
  4. Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.

Turtle Sundae

Makes 4 servings

  • 4 3 1/2-inch waffle bowls
  • 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
  • 16 chocolate Turtle candies
  • Assorted candy, for facial features
  • 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
  1. Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
  2. Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.

Caramel Corn Sundae

Makes 4 servings

  • 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
  • 3 cups caramel corn
  • 1/4 cup caramel sauce
  • 1/4 cup toasted peanuts
  1. Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.

Source: Blue Bunny Ice Cream

Holiday 01 November 2018

Holiday Pairing Perfection

Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

  • 2          tablespoons Simply Nature 100% Pure Avocado Oil
  • 3          large yellow onions, sliced
  • 5          ounces Happy Farms Preferred Blue Cheese Crumbles
  • 8          ounces Happy Farms Cream Cheese
  • Stonemill Ground Black Pepper, to taste
  • 1          cup Friendly Farms Heavy Whipping Cream
  • 8          ounces Southern Grove Chopped Walnuts, divided
  • 5          cucumbers, thinly sliced
  1. In large pan, heat oil and saute onions until brown and caramelized.
  2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
  3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
  4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
  5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

  • 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
  • 1 3/4    cups Specially Selected Premium Eggnog
  • 1/2       teaspoon Stonemill Pumpkin Pie Spice
  • 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
  • 1 1/4    cups Friendly Farms Whipped Topping, divided
  • 1          cup Berryhill Apple Butter, divided
  • 2          teaspoons Stonemill Ground Cinnamon
  1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
  2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
  3. The third layer will end with whipped topping. Garnish with cinnamon.
  4. Chill in refrigerator 2 hours.
  5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

  • 8          ounces Southern Grove Pitted Dates
  • 4          ounces Specially Selected Brie Cheese Round
  • 6          ounces Southern Grove Slivered Almonds
  • 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
  • 2          teaspoons Stonemill Ground Black Pepper
  1. Heat oven to 375° F.
  2. Cut dates in half, lengthwise.
  3. Cut brie into bite-size pieces, about the size of peanuts.
  4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
  5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
  6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
  7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

 

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

  • 1 1/2    teaspoons Stonemill Iodized Salt, divided
  • 16        ounces Specially Selected Black Tiger Shrimp, thawed
  • 1          cup Southern Grove Dried Cranberries
  • 1/2       red onion, roughly chopped
  • 1/2       cup fresh parsley
  • 1/2       jalapeno, roughly chopped
  • 1/4       cup fresh lemon juice
  • 1/4       cup fresh lime juice
  • 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
  • 1          teaspoon Stonemill Oregano
  • 13        ounces Simply Nature Organic Tortilla Chips, for garnish
  • 2          limes, cut into wedges, for garnish
  • fresh cranberries, for garnish (optional)
  1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
  5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

Appetizers & Sides 01 November 2018

Party Prep Pointers for Stress-Free Holiday Entertaining

(Family Features) Thoughts of hosting and entertaining during one of the busiest seasons of the year can be stressful. With so much party preparation for the holidays, from decor to drinks and appetizers to activities, it’s easy to see how even the most experienced hosts can get a little flustered.  

One way to make sure you get to enjoy this year’s festivities is to streamline preparation without sacrificing flavor, quality or appearance. By limiting the number of drinks and dishes you serve, you can wow your guests with both your culinary expertise and your smile.

  • Stick to one or two signature cocktails so you won’t have to stock the bar (which can be expensive) or take drink orders and play bartender all night. Save even more time by serving make-ahead cocktails that simply require adding soda when ready to drink. Add white and red wine options, and offer seltzer and cranberry or pomegranate juice for mocktails.
  • Make a festive centerpiece that’s also edible, such as this Wreath Centerpiece from Kaukauna Cheese. Assemble it the day before or the morning of the party, eliminating last-minute stress. It’s simple to make and appropriate for nearly any holiday gathering. Plus, the “No-Artificial-Anything” Cheese Ball, with no additives or artificial ingredients, can appeal to the taste buds of hungry guests. 
  • Let your hors d’oeuvres serve double duty as both appetizer and party decor. To make it nearly effortless, head to your local grocery store’s deli section. Pick up cured meats, cheeses, pickled vegetables, assorted olives, breads, crackers, nuts and fruits. Arrange on a large platter, board or tray then garnish with rosemary sprigs and scatter with pomegranate seeds for a festive finish in a flash.

For more easy entertaining recipes, visit Kaukaunacheese.com.  

Edible Wreath Centerpiece

  • 1          Kaukauna Port Wine Cheddar Cheese Ball (10 ounces)
  • 1          container (11.3 ounces) Kaukauna Sharp Cheddar Cheese Spread
  • sesame seeds or poppy seeds
  • bacon bits or chopped walnuts
  • 10-12   small pretzel sticks 
  • rosemary, for garnish (optional) 
  1. Place cheese ball in center of large, round platter.
  2. To make mini cheese balls, shape 1-2 tablespoons of cheese spread into balls. Roll lightly in seeds and bacon bits or walnuts.
  3. Insert pretzel sticks into mini cheese balls up to 1 hour prior to serving. Store in refrigerator. Remove from refrigerator about 15 minutes before serving. Garnish with rosemary sprigs, if desired. 

Source: Kaukauna Cheese

Meal Ideas 19 February 2019

Savor the Season

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and Beets

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces shallots, peeled, halved if large
  • 1          tablespoon olive oil
  • 1          teaspoon dried thyme leaves
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

Spicy Carrot-Sweet Potato Casserole

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

  • 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4       cup orange juice
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground ginger
  • 1/2       teaspoon grated orange peel
  • 1          cup cooked sweet potato pieces (about 2 inches each)
  • 1/4       cup coarsely chopped pecans
  1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
  2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
  3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note: 1/2 cup chopped apples can be added to carrot mixture.

Beet, Feta and Walnut Scones

Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  • 1/2       cup milk (2 percent or skim)
  • 1/3       cup olive oil
  • 1          egg, beaten
  • 1/4       cup thinly sliced green onion
  • 1          tablespoon chopped fresh rosemary
  • 1          small clove garlic, minced
  • 2/3       cup crumbled feta cheese (not fat-free)
  • 1/2       cup coarsely chopped toasted walnuts
  • 8          rosemary sprigs
  1. Heat oven to 400°F.
  2. Drain beets well. Chop coarsely; set aside on paper towels.
  3. In large bowl, whisk together flour, baking powder, salt and pepper.
  4. In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
  5. Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
  6. Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.

Quick Sausage and German Potato Salad Skillet

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes

  • 2          teaspoons olive or vegetable oil
  • 1          medium red or yellow onion, cut into 1/2-inch thick wedges
  • 1          cup chopped red bell pepper
  • 3/4       pound pre-cooked smoked chicken or turkey sausage links
  • 1          can (15 ounces) READ German Potato Salad
  • 1/4       teaspoon cracked black pepper
  • chopped parsley (optional)
  1. In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.
  2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

Source: Seneca Foods

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