(Family Features) Holiday hams and deviled eggs may take center stage at Easter gatherings, but edible crafts offer a reminder of the magic of the season that’s found in moments spent together. Simple recipes that call for a dose of creativity are perfect ways to bring the kids to the kitchen, made even easier when all that work leads to sweet treats.

While plastic eggs may have led to a decline in good, old-fashioned egg-dyeing, there are still fun ways to bring crafts back to Easter celebrations. Consider these Kids Krafty Easter Cake Pops, which call for little ones to help dip seasonal shapes in chocolate, use cake molds and more.

Children of virtually any age can relish in the joys of using cookie cutters and decorating Easter Sugar Cookies, all with a little supervision and short list of instructions. This version shows how to make the cookies and homemade icing so you can create any color you desire for maximum creativity.

Remember, these delicious crafts don’t have to be perfect – having fun and making memories that last a lifetime are what make Easter truly special.

Visit Culinary.net to find more Easter inspiration and recipes from “Cookin’ Savvy.”

Kids Krafty Easter Cake Pops

Recipe courtesy of "Cookin' Savvy"

• 1 box cake mix
• 1 can frosting
• 1 bunny chocolate mold
• 1 cakesicle mold
• ice pop sticks
• 1 bag white chocolate chips or melting chips
• cake pop sticks
• 1 bag orange melting chips
• 2 tablespoons canola or coconut oil, divided
• 1 bag green melting chips
• pastel sprinkles
• 1 piece hard foam (optional)
• edible markers

1. Bake cake according to package instructions and let cool completely.
2. Crumble cake and mix with 1/2 can frosting until dough forms. Add more frosting, if needed. Using small cookie scoop, form dough into balls and set aside. Place dough in bunny molds then pop out and set aside with balls. Place dough in cakesicle mold, insert ice pop stick in each slot and freeze 5-10 minutes.
3. Melt handful of white melting chips. Stick tip of each cake pop stick in chocolate then insert into every cake ball and bunny until each has one stick. Set aside to dry.
4. Remove cakesicles from freezer and pop out of molds. In bowl, melt orange melts then mix in 1 tablespoon oil and transfer to cup. Dip cakesicles and scrape off excess using rim of cup. Place on parchment paper to dry.
5. In bowl, melt green melts then place in zip-top or piping bag. Cut tip off bag, pipe carrot leaves onto piece of parchment paper and let dry.
6. Melt remaining white melts and mix in remaining oil. Transfer to cup and dip ball-shaped cake pops and bunnies then tap stick on edge of cup to remove excess.
7. Over separate bowl, sprinkle ball-shaped pops with pastel sprinkles. To keep ball shape, let dry by sticking in piece of hard foam. Bunnies can dry face side up on parchment paper. After bunnies are dry, use edible markers to make face and color in ears.
8. When carrots and leaves are dry, remelt orange melts and place in piping or zip-top bag. Cut off tip and drizzle orange over carrots. Add small line of orange on each ice pop stick and place leaves on each stick. Let dry.

Easter Sugar Cookies

Recipe courtesy of "Cookin' Savvy"

Icing:

• 1/3 cup meringue powder
• 1/2 cup warm water, plus additional for thinning (optional), divided
• 3 tablespoons vanilla
• 1 bag (2 pounds) powdered sugar
• 2 tablespoons corn syrup
• assorted food coloring

Cookies:

• 2 sticks unsalted butter, at room temperature
• 1 cup sugar
• 1 egg
• 1 tablespoon vanilla
• 2 teaspoons baking powder
• 1 dash salt
• 3 cups all-purpose flour

1. To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.
2. To make cookies: Heat oven to 350 F.
3. Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness.
4. Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8-12 minutes. Cool completely before icing.
5. Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out.
6. Let dry 6 hours and finish decorating with different icing colors or edible markers.

Source: Culinary.net

(Family Features) As many people start getting back into normal routines, they’re returning to familiar on-the-go lifestyles by heading back to work, traveling to new destinations and enjoying time with loved ones.

While you get out to explore and gather with family and friends again, remember you’ll need fuel for your adventures. According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains.

Foods like tasty whole-grain popcorn offer an easy health hack so you can make every bite count. Try getting in the habit of popping 9 cups of popcorn in the morning and dividing it into two containers. Season one container with salt and herbs, the other with a pinch of sugar and cinnamon so you can alternate between sweet and salty throughout the day. Bringing delicious options like these while on the go can help satisfy hunger pangs while adding the fiber your body needs.

Because mouthwatering whole-grain popcorn is versatile and 3 cups is equal to one serving of whole grains, it’s a simple yet flavorful option for meeting dietary recommendations. It can be a breeze to add it to snacks like Blueberry and Pomegranate Power Bars, Crunchy Popcorn Trail Mix or Sweet and Savory Curried Popcorn. You can even satisfy kids’ cravings with Grab and Go Pizza Popcorn, a six-ingredient recipe made in a matter of minutes.

Visit popcorn.org to find more nutritious snack ideas.

Sweet and Savory Curried Popcorn

Yield: 8 cups

• 8          cups unsalted, unbuttered popped popcorn
• 1/3       cup ghee (clarified butter) or coconut oil
• 2          tablespoons brown sugar
• 1          tablespoon honey
• 1          teaspoon curry powder
• 1/2       teaspoon cumin
• 2          teaspoons flaked sea salt

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, melt ghee, brown sugar, honey, curry powder and cumin; stir until dissolved. Bring to light boil; remove from heat.
3. Toss ghee mixture and salt with popcorn; transfer to serving bowl.

Crunchy Popcorn Trail Mix

Yield: 9 cups

• 5          cups popped popcorn
• 3          cups whole-grain oat cereal
• 1/3       cup raisins
• 1/3       cup peanuts or other nuts
• 1/3       cup sunflower seeds
• 1/4       cup (1/2 stick) butter or margarine
• 6          tablespoons brown sugar
• 2          tablespoons light corn syrup

1. In large, microwavable bowl, stir popcorn, cereal, raisins, nuts and seeds; set aside.
2. In small saucepan, heat butter, brown sugar and corn syrup until boiling; cook 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
3. Microwave 3-4 minutes, stirring and scraping bowl after each minute.
4. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.

Blueberry and Pomegranate Power Bars

Yield: 12 bars

• Nonstick cooking spray
• 8          cups popped popcorn
• 1 1/2    cups old-fashioned rolled oats
• 1          cup dried blueberries
• 1/2       cup pomegranate seeds
• 1/2       cup whole natural almonds, toasted and coarsely chopped
• 2/3       cup honey
• 2/3       cup light brown sugar
• 2          tablespoons butter or margarine
• 6          ounces bittersweet chocolate, melted

1. Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.
2. In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.
3. In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly.
4. Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
5. Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.

Grab and Go Pizza Popcorn

Yield: 6 quarts

• 6          quarts popped popcorn
• olive oil cooking spray
• 1          cup grated Parmesan cheese
• 2          teaspoons garlic salt
• 2          teaspoons paprika
• 1          tablespoon Italian seasoning

1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
2. Spray popcorn lightly with olive oil cooking spray.
3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
4. To serve, scoop popcorn into reusable plastic cups.

Source: Popcorn Board

(Family Features) When families fire up their grills and turn to favorite summer recipes for filling meals, nutritional considerations are often not the focus. However, this doesn’t have to be the case. This year, you can rethink traditional seasonal menus by opting for main courses – and even desserts – that offer healthier returns by incorporating ingredients like whole oranges, which provide a multitude of nutritional benefits.

Adding an ingredient like California Valencia oranges to your family’s dishes means you’re including a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) in your seasonal spread. As a balance of sweet and tart, the extra juicy oranges reach their peak in summer, making them perfect for warm-weather recipes, juicing or as portable snacks to take along on adventures.

Plus, their anti-inflammatory benefits help support the body, especially as outdoor activities increase in the warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure levels, bone health and hydration.

When it comes to meal planning, oranges are a highly versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies and more. To introduce a depth of flavor and burst of nutrition to dishes, add a sprinkle of zest, segments or fresh-squeezed juice, or even grill the fruit to bring out the flavor.

Try combining them with tastes of the Mediterranean for dinner with Orange and Harissa Glazed Beef Kebabs or end your meal with a refreshing sweet treat like Orange Ice Cream the entire family can enjoy.

By introducing the sweetness of oranges to your warm-weather menu, you can infuse fresh flavor while rethinking family favorites. Visit CaliforniaCitrusGrowers.com for more information on California oranges.

Orange and Harissa Glazed Beef Kebabs

Prep time: 2 hours
Cook time: 20 minutes
Servings: 2

• 1/2       cup California Valencia orange juice, freshly squeezed
• 2          California Valencia oranges, zested and segmented
• 2          tablespoons harissa paste
• 2          tablespoons honey
• 2          tablespoons olive oil
• 1          tablespoon fresh mint leaves, roughly chopped
• 2          garlic cloves, finely chopped
• 8          ounces beef tenderloin, cut into 2-inch cubes
• 1          green bell pepper, cut into 2-inch squares
• 1          red onion, cut into 2-inch squares
• 16        broccoli florets, raw
• kosher salt, to taste
• black pepper, to taste
• cooked couscous
• mandarin chutney

1. In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.
2. Add beef cubes and toss to coat; marinate 2 hours in refrigerator.
3. Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.
4. Heat grill to medium-high heat.
5. Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.
6. Serve over bed of couscous and top with mandarin chutney.

Orange Ice Cream

Prep time: 1 hour
Servings: 6

• 2          cups California Valencia orange juice, freshly squeezed
• 1 1/2    cups whole milk
• 1 1/2    cups heavy cream
• 1/2       vanilla bean
• 2          tablespoons glucose syrup or corn syrup
• 1/4       cup non-fat dry milk powder
• 2/3       cup granulated sugar
• 3          egg yolks
• 2          California Valencia oranges, zest only
• California Valencia orange slices, for garnish

1. Prepare ice cream making vessel or unit, such as old-fashioned churner or ice cream machine with motor.
2. Reduce orange juice to 1 cup; ice down to chill.
3. In saucepan over medium heat, combine milk, cream, vanilla scraped pod and seeds, and glucose syrup until hot; remove from heat. Steep 30 minutes.
4. In bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
5. In separate heat-safe bowl, combine egg yolks and orange zest.
6. In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
7. Cook to 185 F.
8. Remove from heat and pour through fine strainer. Hand-blend until smooth.
9. Ice down immediately. Add cooled, reduced orange juice. Hand blend to combine.
10. Spin and freeze then follow directions according to machine or vessel to make ice cream.
11. Serve with orange slices.

Source: California Citrus Growers

(Culinary.net) Cooking for a small crowd can be daunting. With this recipe for Caramel French Toast, you can prepare it the night before, bake in the morning and satisfy your guests without going overboard in the kitchen.

Find more breakfast and brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Caramel French Toast

• 6          slices white bread, halved
• 1/4       cup butter, cubed
• 1/2       cup brown sugar
• 1          tablespoon corn syrup
• 3          eggs
• 3/4       cup half-and-half
• 1/2       teaspoon vanilla extract
• 1/2       teaspoon cinnamon
• 1/4       teaspoon salt
• powdered sugar (optional)

1. Cut bread slices in half.
2. In saucepan, melt butter. Add brown sugar and corn syrup. Bring to boil, stirring frequently.
3. Pour into 8-inch square baking dish. Arrange bread slices over caramel mixture.
4. In small bowl, whisk eggs, half-and-half, vanilla extract, cinnamon and salt. Pour over bread slices. Cover with aluminum foil and refrigerate overnight.
5. Heat oven to 350° F.   
6. Remove from refrigerator 30 minutes before baking and remove aluminum foil.
7. Bake 25-35 minutes, or until toothpick inserted into center comes out clean.
8. Sprinkle with powdered sugar, if desired; serve.

(Family Features) Invite your friends and neighbors over, spread out some comfy seating and dim the lights. Whether it’s a kids’ birthday party, an adult gathering or nearly anything in-between, hosting a movie night in the comfort of your own home – or on a projector in the yard – can be the perfect escape. Of course, tasty snacks only add to the fun.

Light and airy popcorn is a movie watching staple, and one you can feel good about eating. At only 30 calories per cup, whole-grain, freshly popped popcorn is naturally low in fat and calories, non-GMO, gluten-free, contains no artificial additives or preservatives and is sugar-free.

Enjoyed a handful at a time or as part of creative, flavorful snack recipes – like Popcorn Pepperoni Pizza Dippers, Sweet and Salty Popcorn Party Mix, Maple Bacon Popcorn Mix and Truffle Popcorn – popcorn offers plenty of versatility to fit nearly any theme.

Get more great popcorn recipes at popcorn.org

Watch video to see how to make this recipe!

Sweet and Salty Popcorn Party Mix

Yield: 14 cups

• 10        cups popped popcorn
• 2          cups miniature pretzel twists
• 1          cup pecans
• 1          cup peanuts
• 2          cups rice, wheat or corn cereal squares
• 1/2       cup butter (1 stick)
• 1/2       cup packed brown sugar
• 1/4       cup corn syrup
• 1/2       teaspoon baking soda

1. Heat oven to 300° F.
2. In large bowl, combine popcorn, pretzels, pecans, peanuts and cereal squares; set aside.
3. In medium saucepan over medium heat, heat butter, brown sugar and corn syrup. Stir mixture until it begins to boil. Boil 3 minutes without stirring. Remove from heat and stir in baking soda. Note: Mixture will foam.
4. Pour syrup over popcorn mixture and stir until evenly coated. Pour mixture onto large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking. Stir mixture several times as it cools. Store in airtight container.

Popcorn Pepperoni Pizza Dippers

Yield: 16 squares

•             Nonstick cooking spray
• 2          eggs
• 1/2       cup tomato and basil reduced-fat cooking cream
• 1          tablespoon grated parmesan cheese
• 1/8       teaspoon coarse ground black pepper
• 10        cups popped popcorn
• 1          cup shredded mozzarella cheese
• 1/3       cup thinly sliced pepperoni, coarsely chopped
• marinara sauce, for dipping

1. Heat oven to 350° F. Spray 8-inch square baking pan with nonstick cooking spray.
2. In large bowl, whisk eggs, cooking cream, parmesan cheese and black pepper. Stir in popcorn, mozzarella cheese and pepperoni.
3. Spread mixture in prepared pan, patting down with spatula or spoon.
4. Bake about 15 minutes until set and lightly browned. Let sit 5 minutes. Cut into 16 bars. Serve warm with marinara sauce.

Truffle Popcorn

Yield: 10 cups

• 1 1/2    tablespoons olive oil
• 1          tablespoon, plus 2 teaspoons, white truffle oil, divided
• 1/2       cup popcorn kernels
• 1          tablespoon butter
• 3          tablespoons shredded parmesan cheese
• 1/2       teaspoon sea salt
• freshly ground black pepper

1. In large, heavy-bottomed pot with lid, combine olive oil and 1 tablespoon truffle oil. Add about three popcorn kernels.
2. Heat over medium-high heat until one kernel pops. Add remaining popcorn kernels; cover.
3. Once corn begins to pop, shake pot constantly over heat.
4. When popping slows, remove pot from heat and transfer popcorn to large serving bowl.
5. Melt butter and mix in remaining truffle oil. Pour mixture over popcorn; toss.
6. Sprinkle parmesan cheese, salt and pepper over popcorn; toss to distribute evenly.
7. Serve immediately or store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

• 6          slices thick-cut bacon
• 1/4       cup pure maple syrup
• 8          cups popped popcorn
• 2/3       cup pecan halves, coarsely chopped
• 2/3       cup dried cranberries
• 2          tablespoons butter or margarine
• 1/4       teaspoon coarse ground black pepper
• 1/4       teaspoon maple extract

1. Heat oven to 400° F. Line jellyroll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes until ends of bacon start to curl.
2. Remove and reserve 2 table­spoons bacon drippings. Brush bacon with 2 tablespoons maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
3. In large bowl, combine popcorn, pecans and cranberries.
4. Combine butter, black pepper, maple extract, remain­ing maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
5. Spread popcorn mixture in jellyroll or roasting pan.
6. Bake 5 minutes. Toss in bacon pieces. Serve warm.

Source: Popcorn Board