(Family Features) Gathering for the big game is a source of annual excitement for fans across the country, but the moment is as much about connecting with family and friends as it is the action on the field. The superstar of the celebrations is often the food, from snacks and appetizers to full-blown meals and tasty sweets.

For a better-for-you way to grub out at gametime, this Healthy 7-Layer Taco Dip from Milk Means More features essential nutrients provided by yogurt so you can enjoy a football favorite that nourishes both the body and soul.

Find more game day recipes at MilkMeansMore.org.

Watch video to see how to make this recipe!

Healthy 7-Layer Taco Dip

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

• 1          can (15 ounces) fat-free, refried beans
• 1          cup salsa
• 2          cups plain Greek yogurt
• 1          tablespoon cumin
• 1          tablespoon smoked paprika
• 1          teaspoon salt, divided
• 1/4       teaspoon cayenne (optional)
• 2          avocados
• 1/2       cup cilantro, minced, divided
• 1          teaspoon garlic powder
• 1          lime, juice only
• 1/2       cup scallions, minced
• 2          Roma tomatoes, seeded and diced
• 1/4       cup black olives, sliced
• tortilla chips

1. In small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter.
2. In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.
3. In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.
4. Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips.

Source: United Dairy Industry of Michigan

(Family Features) Setting out on a mission to eat healthier starts with creating goals and working to achieve them with those you love. To help make nutritious eating more manageable, call together your family and work with one another to create a menu everyone can enjoy while staying on track.

Connecting an array of recipes that all can agree on starts with versatile ingredients like dairy. Gathering at the table with your loved ones while enjoying delicious, nutritious recipes featuring yogurt, cheese and milk can nourish both body and soul.

For example, the key dairy ingredients in these recipes from Milk Means More provide essential nutrients for a healthy diet. The cheese varieties in Feta Roasted Salmon and Tomatoes and 15-Minute Weeknight Pasta provide vitamin B12 for healthy brain and nerve cell development and are a good source of calcium and protein, which are important for building and maintaining healthy bones.

To find more nutritious meal ideas to fuel your family’s health goals, visit MilkMeansMore.org.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• Nonstick cooking spray
• 3 cups halved cherry tomatoes
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano or dried dill weed
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper, divided
• 1 1/2 pounds salmon or halibut fillets, cut into four serving-size pieces
• 1 cup (4 ounces) crumbled feta cheese

1. Preheat oven to 425 F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
2. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and 1/4 teaspoon pepper.
3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
4. Place salmon on serving plates. Spoon tomato mixture over top.

15-Minute Weeknight Pasta

Recipe courtesy of Kirsten Kubert of "Comfortably Domestic" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6

• 6 quarts water
• 16 ounces linguine or penne pasta
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced onion
• 1 cup thinly sliced carrots
• 1 cup thinly sliced sweet bell pepper
• 1/2 cup grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, peeled and minced
• 1 cup reserved pasta water
• 1 teaspoon finely grated lemon zest
• 1/2 cup smoked provolone cheese, shredded
• 1/4 cup chopped fresh parsley (optional)
• Parmesan cheese (optional)

1. Bring water to rolling boil and prepare pasta according to package directions for al dente texture, reserving 1 cup pasta water.
2. In large skillet over medium heat, melt butter. Stir in onions, carrots and sweet bell peppers. Saute vegetables about 5 minutes, or until they brighten in color and begin to soften. Add tomatoes, salt, pepper and garlic. Cook and stir 1 minute to allow tomatoes to release juices.
3. Pour reserved pasta water into skillet, stirring well. Bring sauce to boil. Reduce heat to medium-low and simmer 3 minutes. Taste sauce and adjust seasonings, as desired.
4. Transfer drained pasta to skillet along with lemon zest and smoked provolone cheese, tossing well to coat. Serve immediately with fresh parsley and Parmesan cheese, if desired.

Source: United Dairy Industry of Michigan

(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.

The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.

Find more holiday recipe inspiration at MilkMeansMore.org.

Watch video to see how to make this recipe!

Roasted Garlic Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

• 1          bulb garlic (about 12 cloves)
• 4          tablespoons olive oil, plus additional for drizzling, divided
• 1 1/2    teaspoons salt, divided
• 1 1/2    teaspoons pepper divided
• 32        baguette slices
• 8          ounces feta cheese
• 1/2       cup whole milk, plus additional, if necessary (optional)
• 2          tablespoons lemon juice
• 1/2       cup pomegranate seeds
• 1/4       cup parsley, minced

1. Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
2. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
3. In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
4. To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

(Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites.

Savor the timeless taste of pasta with this Penne Alla Vodka, a classic dish high on flavor and low on hassle so you can have a meal ready in just 30 minutes. Plus, it offers an alternative to traditional recipes by using Country Crock Plant Cream, a new dairy-free substitute for heavy whipping cream perfect for using in a variety of your favorite dishes.

Made with delicious plant-powered ingredients, it provides the taste of heavy whipping cream without the heaviness. As a 100% vegan, dairy-free and soy-free solution, it’s a 1-for-1 swap for heavy whipping cream in cooking and baking recipes, making it ideal to have on hand year-round.

When it’s time to settle down for the night, end the day on a high note with the sweetness of Strawberry Shortcake. Toss strawberries with sugar, create your own whipped plant cream and make shortcakes from scratch for a true taste of home.

Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.

Penne Alla Vodka

Prep time: 10 minutes
Total time: 30 minutes
Servings: 5

• 1 tablespoon Country Crock Plant Butter with Olive Oil
• 1/2 cup chopped white or yellow onion
• 1/2 teaspoon finely chopped garlic
• 1/2 cup tomato paste
• 1 pinch red pepper flakes
• 1/4 cup (2 fluid ounces) vodka
• 16 fluid ounces Country Crock Plant Cream
• 1/4 cup (2 fluid ounces) water
• 3 cups dry penne pasta, cooked and drained
• 1/4 cup grated vegan Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 cup loosely packed fresh basil leaves

1. In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.
2. Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.
3. Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.
4. Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer.
5. Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

Strawberry Shortcake

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 8

Strawberries:

• 2 pounds strawberries, hulled and sliced
• 6 tablespoons sugar

Whipped Plant Cream:

• 2 cups Country Crock Plant Cream, directly from refrigerator
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract

Shortcakes:

• 3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided
• 1 tablespoon lemon juice
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted
• 1 tablespoon turbinado sugar

1. To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.
2. To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.
3. To make shortcakes: Preheat oven to 475 F.
4. In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.
5. In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.
6. Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.
7. Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
8. Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.

Source: Country Crock Plant Cream

(Family Features) It seems like every week there is a new product claiming to promise nutrition and improve your health. However, there are some foods you likely already have on hand that can improve your diet quality and support clean-eating efforts.

Skip the total diet overhaul or the latest fad, and keep it simple by focusing on small but powerful changes to help you clean up your diet. Dairy products have always been cost-effective and nutrient-packed. These three tips can help you make the most of dairy’s health benefits.

Inspect the ingredient label. With just three ingredients, milk is the original clean and clear food, unlike trendy milk alternatives, which may contain up to 10 ingredients.

Examine the benefits beyond bone health. It’s widely known that dairy products provide calcium to build strong bones, but milk, cheese and yogurt actually provide a unique package of nine nutrients, including high-quality protein to support muscle health.

Explore its versatility. Dairy can be easily incorporated into meals and snacks to help make healthy and clean eating simple. Getting the recommended three servings of dairy every day is a cinch once you discover the possibilities.

Resolve to get three servings of milk, cheese and yogurt every day by pledging Dairy 3 for Me. You may be surprised how easy it is to create a healthier menu all day long. Try these ideas to get started:

• Make milk your mealtime beverage. White, chocolate, strawberry; no matter the flavor, all milk provides the same nine nutrients.
• Build a breakfast parfait with your favorite yogurt, fruit and whole grain cereal, or mix things up with milk or yogurt by blending a smoothie.
• Sneak in healthier eating by pairing cheese with fresh fruit or vegetables. Research shows when cheese is coupled with these foods, it helps kids eat more of all of them.
• After a workout, recover with a tall glass of chocolate milk, which studies have proven to be effective in aiding tired muscles.
• Boost nutrition and flavor by adding shredded cheese to casseroles, soups and pasta dishes, or sprinkle on top of tacos and chili.

To find more delicious recipes to support your nutrition goals and to pledge Dairy 3 for Me, visit MidwestDairy.com.

Raspberry-Strawberry Yogurt Smoothie

Recipe courtesy of Midwest Dairy Association
Prep time: 5 minutes
Servings: 4

• 1 cup low-fat vanilla yogurt
• 1 cup unsweetened frozen raspberries
• 1 cup unsweetened frozen strawberries
• 3/4 cup low-fat milk
• 1 cup ice (about 12 cubes)

1. Blend all ingredients in blender until smooth. Serve immediately.

Pulled Pork Soft Tacos

Recipe courtesy of Midwest Dairy Association
Prep time: 8 hours, 35 minutes
Servings: 6

For pork:

• 2 pounds boneless pork loin roast
• 2 tablespoons brown sugar
• 1 tablespoon ground ginger
• 2 garlic cloves, smashed
• 1 small white onion, coarsely chopped
• 1/2 cup orange juice
• 2 limes, cut in half

For tacos:

• 1/2 cup nonfat sour cream
• 1 teaspoon cumin
• 2 scallions, trimmed and chopped
• 12 soft corn tortillas (6 inches each)
• 1 1/2 cups shredded reduced-fat Colby Jack
• 1  bag (8 ounces) shredded red cabbage
• 3/4 cup fresh salsa

1. Trim excess fat off roast. In small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat 8 hours (or high 4-6 hours.)
2. Transfer pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.
3. In small bowl, mix together sour cream, cumin and scallions.
4. Cover each corn tortilla with 2 tablespoons cheese; microwave 20 seconds. Top with pulled pork, 2 teaspoons sour cream mix, 1 1/2 tablespoons shredded cabbage and 1 tablespoon salsa. Fold and serve immediately.

Source: Midwest Dairy Association

(Family Features) While the main course is in the oven and guests mingle in anticipation this holiday season, tide them over with simple appetizers the whole crowd will enjoy.

That sometimes tall task may be easier said than done depending on the size of your get-together, but you can make it less daunting with quick starters that incorporate dairy foods like milk, cheese and yogurt, which can serve as helpful on-hand ingredients that also provide flavor and nutritional value. Since dairy foods are readily available in many family kitchens, they are ideal for creating recipes for last-minute noshes and nibbles, especially perfect for holiday entertaining.

For quick snacks to help keep appetites at bay, try these Antipasti Holiday Skewers that have something for everyone with bits of pasta, cubed cheese, pepperoni and veggies. Or for a warmer dish perfect for a snowy holiday, this Baked Spinach Artichoke Yogurt Dip can help chase away the chill.

Other easy ways to give the gift of dairy during the holidays by incorporating it into tasty dishes include:

• Starting the day with egg casserole or a quiche made with milk and cheese.
• Sprinkling shredded cheese on steamed vegetables, casseroles or pasta dishes.
• Replacing mayo with plain Greek yogurt in tuna or chicken salads.
• Creating warm, comforting soups using milk.

Find more dairy-inspired recipes perfect for holiday entertaining at midwestdairy.com.

Baked Spinach Artichoke Yogurt Dip

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• 1          can (14 ounces) artichoke hearts, drained and chopped
• 1          package (10 ounces) frozen chopped spinach frozen, thawed and drained
• 8          ounces plain low-fat yogurt
• 1          cup shredded, low-moisture, part-skim Mozzarella cheese
• 1/4       cup green onion, chopped
• 1          garlic clove, minced
• 2          tablespoons red pepper, chopped

1. Heat oven to 350° F.
2. Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
3. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake 20-25 minutes, or until heated through.
4. Sprinkle with red peppers.

Nutritional information per serving: 179 calories; 12 g total fat; 18 mg cholesterol; 383 mg sodium; 227 mg potassium; 7 g carbohydrates; 11 g protein.

Antipasti Holiday Skewers

Prep time: 45 minutes
Yield: 16 skewers

• 1          package (9 ounces) cheese-filled tortellini, cooked al dente and cooled
• 1/2       cup fat-free Italian dressing
• 1          block (8 ounces) reduced-fat Swiss cheese, cubed
• 2          cups baby spinach leaves
• 32        pieces turkey pepperoni
• 3 1/2    cups cherry tomatoes
• 16        wooden skewers, 9-10 inches each

1. In large bowl, marinate tortellini in Italian dressing 30 minutes in refrigerator.
2. To assemble skewers, start with two pieces tortellini, one cheese cube, two spinach leaves, one pepperoni slice (folded in fourths), one tomato and repeat. Each skewer will have total of four pieces tortellini, two cheese cubes, four spinach leaves, two pepperoni slices and two tomatoes.
3. Repeat until skewers are complete. Refrigerate until serving.

Nutritional information per serving: 81 calories; 2 g fat; 10 mg cholesterol; 191 mg sodium; 113 mg potassium; 8 g carbohydrates; 7 g protein.

Source: Midwest Dairy

(Family Features) Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products.

Snacking goes hand-in-hand with dairy products since they are a tasty, convenient and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese and yogurt products that provide portable nutrition.

What’s more, dairy packs a nutritious punch. Together, milk, cheese and yogurt provide nine essential nutrients, including high-quality protein, an important nutrient to include in snacks since it helps you feel fuller longer. 

Boost your snacking IQ with these smart tips:

• Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs.

• Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children.

• Whip up a dairy-based smoothie made for an on-the-go snack or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat.

For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com.

Peanut Butter Banana Crunch Yogurt Parfait

Recipe courtesy of the Midwest Dairy Council
Prep time: 10 minutes
Servings: 1

• 1          cup nonfat, light vanilla yogurt
• 1          tablespoon creamy peanut butter
• 1          tablespoon chopped walnuts
• 4          pretzel twists, crumbled (about 1 tablespoon)
• 1          banana, sliced

1. In small bowl, mix yogurt and peanut butter together. In separate bowl, toss walnuts and pretzels together.
2. In tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

Rainbow Fruit and Cheese Kabobs

Recipe courtesy of the Midwest Dairy Council
Prep time: 15 minutes
Servings: 6

• 8          wooden skewers
• 6          ounces Monterey Jack cheese, cut into 18 cubes
• 1/2       cup strawberries, halved
• 1/2       cup cantaloupe, cut into 3/4-inch cubes
• 1/2       cup pineapple, cut into 3/4-inch cubes
• 1          kiwi, peeled and cut into 6 pieces
• 1/4       cup blueberries
• 6          purple grapes

1. Thread each skewer with one piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape and another piece of cheese. Repeat pattern with remaining skewers.

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1 tube (8 ounces) crescent rolls
• 1 tub (8 ounces) low-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup sliced cherry tomatoes
• 1/2 cup sliced black olives
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

• 1/2 pound ground beef sirloin
• 2 teaspoons minced garlic
• 1 cup chunky salsa, divided
• 2 cups cooked brown or white rice
• 6 whole-wheat tortillas (9 inches each)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn kernels, drained
• 2 cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Quality nutrition for the perfect start to longer spring days

(Family Features) With warm weather on the horizon, it’s time to turn the clocks forward and say “so long” to winter and “hello” to longer spring days. With an extra hour of daylight ahead, spring is the perfect season to get outside, enjoy the fresh air and get the family on track with healthy habits and quality nutrition – starting at breakfast.

As you plan morning meals for your family this spring, remember that milk provides important nourishment – like high-quality protein – for you and your kids. As one of the original farm-to-table food, this wholesome drink typically arrives on grocery store shelves in just two days from many family-owned and -operated dairy farms. Milk is minimally processed for safety and farm fresh, often originating from dairy farms fewer than 300 miles away from your grocery store.

Start off warm springtime mornings with a sweet, butterfly-inspired twist on a breakfast sandwich made with Mandarin orange slices, sure to get your kids excited about wholesome choices at breakfast. Pair with an 8-ounce glass of milk to give your kids more of what they already love, with protein they need to give them a good start on the day.

For more information and kid-friendly recipes with milk, visit milklife.com.

Monarch Muffin

Recipe by Tiffany Edwards of Creme de la Crumb

• 1 white English muffin
• 2 tablespoons whipped cream cheese
• 6 blueberries
• 4 mandarin orange slices
• 1 green grape, cut into strips

1. Slice and toast English muffin. Spread cream cheese on both halves of muffin.
2. Arrange three blueberries in a line down the middle of each half of the muffin and place a mandarin orange slice on each side of the blueberry lines to serve as wings of the butterfly. Place grape strips above blueberry line as antennas.
3. Serve with an 8-ounce glass of milk.

Nutritional information per serving: 310 calories; 8 g fat; 4 g saturated fat; 30 mg cholesterol; 14 g protein; 46 g carbohydrates; 2 g fiber; 440 mg sodium; 364 mg calcium (35% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

(Family Features) Yes, there’s a pot of gold at the end of the rainbow. It’s found in each blade of grass growing in Ireland’s lush pastures. Small herds of cows graze freely, and the milk, rich in beta-carotene from the grass, produces butter and cheeses of an exceptionally golden hue.

Thousands of years before the Irish discovered potatoes, dairy cows, milk and butter were being woven into the fabric of Irish society, according to the Cork Butter Museum in Cork City, Ireland. The Cork Butter Exchange, a market created by the merchants of Cork City in 1769, was in its time, the largest butter market in the world, exporting as far away as Europe and America.
Today, dairy products continue to play an important role in Irish cooking. Cooperatives of farmers, creameries and cheesemakers provide delicious Irish butter and cheeses throughout the U.S. under the Kerrygold label.
Here are some iconic recipes from some stars of Irish cooking, using Kerrygold cheeses and butter. To learn more about Kerrygold, and for where-to-buy information, visit www.kerrygold.com/usa.

Dubliner Shepherd’s Pie

Makes 4 to 6 servings
“Our family loves a hearty shepherd’s pie after a long day working on the farm. Because our cows produce milk to make Kerrygold Dubliner Cheese, we like to add some shredded Dubliner to the potato crust.” — Donal Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland

Potato Topping:

• 1 1/4 pounds russet potatoes, peeled and cubed
• 2 tablespoons Kerrygold Irish Butter
• 1/3 cup milk
• 1 cup shredded Kerrygold Dubliner Cheese
• 1/2 teaspoon salt

Filling:

• 1 pound lean ground beef
• 2 tablespoons Kerrygold Irish Butter
• 1 medium onion, chopped
• 4 small carrots, peeled and
• sliced 1/4-inch thick
• 2 tablespoons flour
• 3/4 cup Guinness Stout
• 3/4 cup beef stock
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup frozen peas, thawed

1. Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside.
2. Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.
3. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

Roasted Root Vegetable Soup

Serves 4 to 6
“You can substitute pumpkin, turnip or celeriac for the swede (rutabaga), or just use a mixture — this is a very flexible recipe.” — Neven Maguire, chef/owner of the renowned MacNean House and Restaurant in Blacklion, County Cavan, Ireland; popular TV cooking star and cookbook author

• 1 small swede (rutabaga) cut into cubes
• 2 carrots, cut into cubes
• 1 parsnip, cut into cubes
• 3 tablespoons olive oil
• 4 tablespoons (1/4 cup) Kerrygold Irish Butter
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon chopped fresh thyme
• 1 quart (4 cups) vegetable stock
• 1/2 cup single cream (or substitute half and half)
• Salt and freshly ground black pepper

1. Preheat oven to 400°F. Place swede, carrots and parsnip on baking sheet and drizzle with 2 tablespoons olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking.
2. Meanwhile, heat remaining tablespoon olive oil and butter in large heavy-based pot, and add onion, celery, garlic and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally.
3. Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover and simmer for 25 to 30 minutes until completely tender, stirring occasionally. Purée with a hand blender until completely smooth.
4. To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls.

Note: You don’t have to add the cream if you’re watching the calories, but you might need a little extra stock to thin the soup.

Cheese Toasties

Serves 4 to 6

• 4 tablespoons (1/4 cup) Kerrygold Irish Butter
• 8 slices firm, country-style white bread
• 1 package (7 ounces) Kerrygold Dubliner Cheese, grated
• 1 tablespoon snipped fresh chives
• Salt and freshly ground black Pepper

1. Butter bread and arrange cheese over half of the slices, buttered side down. Sprinkle with chives and cover with remaining slices, buttered side up.
2. Preheat a griddle or large non-stick frying pan and cook sandwiches two at a time 2 minutes each side until golden brown and cheese has melted. Keep hot.
3. To serve, cut the cheese toasts into fingers.

Brown Soda Bread

Makes 2 loaves
“This is an all-purpose and relatively foolproof recipe based on several I collected while researching ‘The Country Cooking of Ireland.’” — author Colman Andrews, whose Irish cookbook won the 2010 James Beard Foundation award for Best International Cookbook and Cookbook of the Year

• 3 1/2 cups stone-ground whole wheat flour, preferably Irish or Irish-style
• 1 1/2 cups unbleached white flour, preferably Irish, or pastry flour, plus more for dusting
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon softened Kerrygold Irish Butter, plus more for greasing
• 1 3/4 to 2 cups room-temperature
• Buttermilk

1. Preheat oven to 375°F. Mix wheat flour, white flour, baking soda and salt together in a medium bowl. Work butter into mixture with your fingers.
2. Form a well in the middle of flour mixture and pour buttermilk into the well. Form your hand into a rigid claw and stir dough slowly but steadily in a spiral motion, starting in the middle and working outwards. Dough should be soft but not too wet or sticky. (Start with 1 3/4 cups buttermilk, gradually adding, if necessary, to achieve the right consistency.)
3. Turn dough out onto a floured board. Flour your hands lightly, then shape dough into a flat rectangle about 2 inches high. Cut dough in half lengthwise with a wet knife, then gently push each half into a lightly greased glass or foil loaf pan. Bake for 50 to 60 minutes, or until the tops of the loaves are nicely browned.
4. Serve this bread with plenty of Kerrygold Irish Butter.

Rhubarb Crumble

Serves 6
“Crumbles are the ultimate comfort food. Vary the fruit according to the season.” — Darina Allen, founder of the world-famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland

Filling:

• 1 1/2 pounds rhubarb, cut in 1/2-inch slices
• 1/2 cup sugar

Crumble:

• 4 tablespoons (1/4 cup) Kerrygold Irish Butter
• 4 ounces (scant 1 cup) white flour, preferably unbleached
• 1/4 cup superfine sugar

1. Preheat oven to 350°F. In bowl, mix filling ingredients; turn into a 1-quart (4 cups) capacity pie dish.
2. Rub butter into flour just until mixture resembles coarse breadcrumbs, then stir in sugar.
3. Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream.

Recipe adapted from the “Ballymaloe Cookery Course Book” published by Kyle Cathie.

Source: Kerrygold/Irish Dairy Board

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