(Family Features) Once the table is cleared and gifts are put away, it’s often time for one of the favorite moments of holiday gatherings. The taste (and smell) of those divine desserts you may only make once a year is enough to keep guests hungry even after the main course.

Put a new staple on holiday menus for years to come with this Cran-Raspberry Quinoa Pudding Trifle that combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.

As a tasty treat that’s ideal for just about any occasion, this take on rice pudding is made using Success Boil-in-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-free and FDA-approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that’s perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert.

For a comforting dish full of familiar cold-weather flavors, serve Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.

This holiday-inspired dessert relies on the fluffiness of Success Boil-in-Bag White Rice as a high-quality, precooked solution. The boil-in-bag rice is quick and easy with no measuring and no mess, and it’s ready in 10 minutes to make seasonal recipes a cinch.

Find more sweet holiday recipe inspiration at SuccessRice.com.

Cran-Raspberry Quinoa Pudding Truffle

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 6

Quinoa Pudding:

• 2 bags Success Tri-Color Quinoa
• 4 cups almond milk
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Creamy Yogurt Layer:

• 2 cups plain Greek yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Cran-Raspberry Layer:

• 1/2 cup cranberry sauce
• 1/4 cup orange juice
• 1 teaspoon orange zest
• 2 cups fresh raspberries

• 1/2 cup sliced almonds, toasted
• 2 cups gluten-free vanilla cookies, chopped
• 1/2 cup fresh raspberries

1. To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
2. Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly. Refrigerate 45-60 minutes, or until well chilled.
3. To make creamy yogurt layer: In large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
4. To make cran-raspberry layer: In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.
5. To assemble: In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.

Pumpkin Pecan Rice Pudding Bars

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4-6

• 1 bag Success White Rice
• 1 cup pecans
• 4 cups coconut milk
• 1 can (15 ounces) pumpkin puree
• 3/4 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons maple syrup

1. Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.
2. In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
3. Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.
4. Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.

Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Source:

Success Rice

Celebrate warm weather outdoors with a refreshing treat like Cool Lemon Lush. 

Find more desserts at Culinary.net.

Watch video to see how to make this recipe!

Cool Lemon Lush

•             Nonstick cooking spray
• 2          cups flour
• 1          cup butter, softened
• 2          packages (8 ounces each) cream cheese
• 1          cup sugar
• 1          lemon, juice only
• 2          instant lemon pudding mix packages (3 ounces each)
• 4          cups milk
• 1          container (12 ounces) frozen whipped topping, thawed
• chopped pecans

1. Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
2. In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
3. In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
4. Pour mixture over cooled crust. Set aside.
5. In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.

(Culinary.net) Nearly anytime can be a good time for a decadent dessert. This Creamy Raspberry Mocha Parfait, which combines the flavors of instant coffee, chocolate and raspberries, can be a perfect nightcap to almost any meal.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Creamy Raspberry Mocha Parfait

Servings: 4

• 2          tablespoons hot water
• 1          tablespoon instant coffee
• 1          packet chocolate pudding mix
• 2          cups milk
• 1          carton whipped topping
• 1          cup heavy cream
• 1/4       teaspoon cream of tartar
• 1/2       teaspoon vanilla extract
• 2          cups raspberries
• whipped cream, for topping
• chocolate powder, for dusting

1. In small bowl, mix hot water and instant coffee. Cool completely.
2. In medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee; mix well. Add whipped topping; mix well. Chill.
3. In large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form.
4. In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, dollop of whipped cream, another raspberry and dust with chocolate powder.

(Family Features) While Father's Day is for honoring dads, it's also a great opportunity to honor the men who have been father figures to us - stepfathers, grandfathers, uncles, even friends who have played that role in our lives.

This year, take some extra time to tell those men how much they've meant to you. A card or letter, a phone call or a face to face conversation - you'll give them a Father's Day gift they'll never forget.

To show them your appreciation, have them over for a special dinner. Grill up some chicken and top it with this Cilantro Cream Sauce. Serve with some southwestern-inspired rice and follow it all up with these Double Chocolate Warm Pudding Cakes for a homey dessert.

For more Father's Day dinner and dessert ideas, visit VeryBestBaking.com.

Cilantro Cream Sauce over Chicken

Makes 6 to 8 servings

• 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
• 2 cups loosely packed fresh cilantro
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1 cup water
• 2 teaspoons granulated chicken flavor bouillon
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• Ground black pepper to taste

1. PLACE cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.
2. MELT butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper.
3. POUR sauce over chicken breasts.

Nutrition Information per serving: 330 calories; 120 calories from fat; 14g total fat; 8g saturated fat; 130mg cholesterol; 380mg sodium; 9g carbohydrate; 0g fiber; 6g sugars; 40g protein; 10% Vitamin A; 20% Calcium

Double Chocolate Warm Pudding Cakes

Makes 8 servings

• Nonstick cooking spray
• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar, divided
• 3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 tablespoons water
• Lowfat whipped topping or ice cream (optional)

1. PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.
2. COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
3. COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
4. BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIP: Individual servings can be reheated in microwave for 10 seconds.

Nutrition Information per serving: 250 calories; 25 calories from fat; 3g total fat; 1g saturated fat; 5mg cholesterol; 220mg sodium; 45g carbohydrate; 1g fiber; 32g sugars; 5g protein; 15% Calcium

Source: VeryBestBaking.com

It only takes 5 ingredients to make this creamy delight that is so simple to make and so delicious.  You’ll want to double or even triple the recipe because it will not last long.

Watergate Salad

• 1 package instant pistachio pudding mix
• 1 (8oz) can crushed pineapple, with juice
• 1 cup minature marshmallows
• 1/2 cup chopped pecans
• 1/2 (8oz) container frozen whipped topping, thawed

1. In a large bowl mix all ingredients together.  Chill.

Recipe adapted from Allrecipes.com

(Family Features) Whether your tastes tend toward the spooky or spectacular, or maybe a little of both, this Halloween you can set the scene for a scary good time with a menu that entices goblins big and small.

You won’t have to scour a witch’s lair to find the right ingredients for these treats. All you need is Limited Edition TruMoo Orange Scream Milk, which is inspired by an orange frozen ice pop with vanilla ice cream. It’s tasty served on its own in a cold glass, or added to Halloween-inspired recipes perfect for hosting your fellow ghouls and goblins.

Try using it for non-traditional recipes, such as Orange-Cranberry Scones for hosting a scary fun Halloween get-together. Or for another creative snack option at your ghoulish gala, go for Bread Pudding to send guests home screaming with delight.

An added bonus, TruMoo Orange Scream Milk leaves out lots of things. It contains no high fructose corn syrup, no artificial growth hormones, no artificial sweeteners and no artificial flavors, so all that’s left is a nutritious, family-friendly and tasty fun time. TruMoo Orange Scream Milk has no GMO ingredients.

For more Halloween-inspired recipes, visit TruMoo.com, and find TruMoo Milk on Facebook, Twitter and Pinterest.

Orange-Cranberry Scones

Servings: 6 scones

Scones:

• 2 1/4    cups all-purpose flour
• 1/4       cup granulated sugar
• 2          teaspoons baking powder
• 1/2       teaspoon salt
• 4          tablespoons cold butter
• 2          large eggs
• 1/2       cup TruMoo Orange Scream Milk
• 1/2       cup dried cranberries
• 1          tablespoon grated orange peel

Orange Glaze:

• 1/2       cup confectioners’ sugar
• 1          tablespoon TruMoo Orange Scream Milk

1. To prepare Scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
2. Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
3. To prepare Orange Glaze: In small bowl, combine confectioners’ sugar and milk until well blended. Cool scones slightly. Drizzle scones with glaze.

Orange Custard Bread Pudding

Servings: 6

• 1          loaf (16 ounces) sliced raisin-cinnamon bread
• 2          cups TruMoo Orange Scream Milk
• 3          large eggs
• 1/2       cup granulated sugar
• 1          tablespoon grated orange peel
• 1/4       teaspoon ground nutmeg
• 1/4       teaspoon orange extract
• 1/8       teaspoon salt
• confectioners’ sugar

1. Heat oven to 350° F. Cut raisin bread into 1-inch pieces (about 8 cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well.
2. Butter 2-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack in oven. Bake until just set, about 40 minutes. Carefully remove from oven.
3. To serve, sprinkle with confectioners’ sugar. Serve warm.

Source: TruMoo

(Family Features) What do you reach for around 3 in the afternoon? Something salty? Something crunchy? Something creamy, smooth and sweet? These days, more and more snackers are looking for something wholesome and satisfying to get them through the afternoon.

Here’s one snacking choice you may not have thought of: pudding. When pudding is made right — just the way your grandma used to — it’s made with real ingredients like milk and eggs, cooked slowly until it’s creamy and delicious. While cooking up your own pudding is a fun and satisfying weekend or evening project, when you need a quick afternoon snack, that’s probably not in the cards.

Fortunately, there are still some companies making pudding just the way you would at home, slowly simmered to perfection. This is great news for people who want a smooth and creamy snack they can feel good about. There’s a good reason why simple, comforting pudding was a favorite childhood snack — and is still a wholesome snack choice today.

Simple Ideas for a Delicious Snack

Pudding is perfect straight out of the refrigerator, of course, and all you need to enjoy it is a spoon. But you can make it your own with other ingredients that you probably have right in your kitchen. Take a look at your spice rack: You’ve probably got cinnamon, nutmeg and cayenne pepper. In your pantry, you’ve got crunchy cookies, pretzels and nuts. Fresh and frozen fruit are always good to have on hand. Even canned and shelf-stable packs of tropical fruits can top your pudding. Before you know it, you’ll be seeing surprising pudding pairings everywhere you look.

With a little creativity, you could have a unique pudding snack every day of the week. We’ve got a few ideas to get you started.

Find out more about Kozy Shack® Pudding at www.kozyshack.com.

Banana Split Pudding Snack — Cut a banana in half the long way. Stand one half in a small cup. Spoon chocolate pudding into the cup and top with a maraschino cherry.

Minty Chocolate Pudding — Cut mint and chocolate layered candies into smaller pieces. Spoon Kozy Shack Chocolate Pudding into a small bowl. Top with mint pieces.

Chocolate Drizzled Strawberries and Tapioca Pudding — Drizzle strawberries with melted dark chocolate and allow to set. Layer chopped strawberries and Kozy Shack Tapioca Pudding in a small dish. Top with a chocolate-drizzled strawberry.

Bananas & Cinnamon Rice Pudding — Spoon rice pudding into a small dish. Top with sliced bananas and a sprinkle of ground cinnamon.

Peaches & Blueberries Rice Pudding — Layer diced fresh peaches, Kozy Shack Rice Pudding and blueberries in a small dish. Top with any remaining fruit.

Candied Almond Slivers and Tapioca Pudding — Spoon tapioca pudding into a dish. Top with candied almond slivers.

Chocolate Pudding — Spoon Kozy Shack Chocolate Pudding into a colorful cup. Top with a dollop of whipped cream and a cookie.

Mango & Coconut Tapioca Pudding — Cut a fresh mango into small pieces. Spoon Kozy Shack Tapioca Pudding into a small dish. Top with mango and sprinkle with toasted coconut.

Blackberry Rice Pudding — Dice a handful of fresh blackberries. Layer blackberries and Kozy Shack Rice Pudding in small dish. Top with any remaining fruit and a mint leaf.

Fresh Raspberries and Chocolate Pudding — Layer fresh raspberries, whipped cream and Kozy Shack Chocolate Pudding in a small dish. Top with extra raspberries and a dollop of whipped cream.

Lemon Tapioca Pudding — Crush a couple of lemon shortbread cookies. Spoon into the bottom of a small dish. Top with Kozy Shack Tapioca pudding, a sprinkle of lemon zest and assorted fresh berries.

SOURCE: Kozy Shack