(Family Features) On a cold winter night, there’s nothing quite like the combination of playing games and indulging in delicious popcorn treats.

Fuzzy blankets and a roaring fire can create a warm, inviting ambiance that inspires loved ones to settle in for some time together on those blustery, cold days. The friendly competition of a classic board game or thrilling virtual reality battle can generate energy and excitement while the smell of freshly popped popcorn heightens the atmosphere. With each pop and crunch, the night is transformed into a cozy and memorable experience, creating cherished moments that will be remembered long after the snow has melted.

For added ambiance, pull out your cocktail glasses for a clever way to serve Old Fashioned Bourbon Maple Popcorn with Pecans. Accented with bourbon, orange and bitters, this maple-glazed popcorn is a fun cocktail-inspired snack for sharing with or without the alcohol.

If you’re one who favors spicy heat, this Spicy Korean Barbecue Popcorn won’t disappoint. This sweet and spicy snack delivers a delicious explosion of flavor in every bite, making it a perfect addition to a finger food buffet or self-serve snack station.

There’s nothing quite like coffee to warm up a winter day, and when combined with cocoa, it creates a perfect snack that’s both sweet and surprising in this Mocha Popcorn. For another easy treat that turns up the temperature, consider this Sugar and Spice Popcorn that combines sweet and heat in a craveable winter mix.

Explore more ideas to warm up your winter entertaining at popcorn.org.

Old Fashioned Bourbon Maple Popcorn with Pecans

Servings: 4-6

• 8          cups popped popcorn
• 1/2       cup chopped toasted pecans
• 1/3       cup maple syrup
• 1          tablespoon bourbon
• 2          tablespoons butter
• 1          tablespoon orange zest
• 1          dash bitters

1. Place popcorn and pecans in large bowl.
2. In small saucepan over medium-high heat, combine maple syrup, bourbon and butter; bring to boil. Cook, swirling pan, 3-5 minutes, or until mixture thickens to corn syrup consistency. Stir in orange zest and bitters.
3. Drizzle maple syrup mixture over popcorn; toss to evenly coat. Cool completely and serve.

Tips: Substitute bourbon with rye or whiskey. For “mocktail” popcorn, substitute with non-alcoholic bourbon or whiskey.

Spicy Korean Barbecue Popcorn

Servings: 4-6

• 8          cups popcorn
• 1/4       cup honey
• 2          tablespoons brown sugar
• 1          tablespoon butter
• 1          tablespoon sesame oil
• 1          tablespoon gochujang (Korean chili paste)
• 1          tablespoon soy sauce
• 1          teaspoon garlic powder
• 4          teaspoons toasted sesame seeds
• 1          tablespoon gochujaru (Korean chili flakes)
• 1          green onion, thinly sliced (optional)

1. Place popcorn in large bowl.
2. In small saucepan, combine honey, brown sugar, butter, sesame oil, gochujang, soy sauce and garlic powder; bring to boil. Cook 3-5 minutes, or until mixture thickens to syrupy consistency.
3. Drizzle honey mixture over popcorn and sprinkle with sesame seeds and gochujaru; toss to evenly coat. Garnish with green onion, if desired. Serve immediately or cool completely.

Tip: Substitute green onion with 1 teaspoon freeze-dried chives, if preferred.

Mocha Popcorn

Yield: about 6 quarts

• 6          quarts popped popcorn
• nonstick cooking spray
• 3          cups sugar
• 1/3       cup unsweetened cocoa powder, sifted
• 1          tablespoon espresso powder or instant coffee granules
• 1          cup milk
• 1/4       cup powdered sugar

1. Place popcorn in large bowl sprayed with nonstick cooking spray; set aside.
2. Line baking sheet or work surface with waxed paper or foil.
3. In large saucepan, stir sugar, cocoa, instant coffee and milk. Cook until mixture registers 250 F on candy thermometer, stirring occasionally.
4. Pour hot mixture over popcorn; stir to coat popcorn completely.
5. Spread popcorn onto prepared surface and allow to cool. Sprinkle with powdered sugar.
6. Break into pieces to serve. Store in airtight container.

Sugar and Spice Popcorn

• 2          tablespoons brown sugar
• 2          teaspoons chili powder
• 2          teaspoons paprika
• 2          teaspoons ground cumin
• 2          quarts (8 cups) air-popped popcorn
• butter-flavored nonstick cooking spray

1. In small bowl, combine brown sugar, chili powder, paprika and cumin; mix well.
2. Place cooked popcorn in separate bowl; spray lightly with nonstick cooking spray and sprinkle with spice mixture.
3. Toss to mix until kernels are coated. Store in airtight container.

Source: Popcorn Board

(Culinary.net) On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic.

This French Toast Casserole is crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning- but can also be prepared the night before so all you have to do is add the topping and pop it in the oven.

Find more fresh breakfast recipes to start your day at Culinary.net.

Watch video to see how to make this recipe!

French Toast Casserole

• 1          loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5          large eggs
• 1 1/2    cups unsweetened milk
• 2          tablespoons brown sugar
• 2          teaspoons vanilla extract
• 1          teaspoon cinnamon
• 1/4       teaspoon nutmeg
• 1/4       teaspoon sea salt
• maple syrup, for serving

Topping:

• 2          tablespoons unsalted butter or coconut oil, melted
• 2          tablespoons brown sugar
• 1/2       cup chopped pecans
• 1          cup frozen strawberries
• 1          cup frozen blueberries
• confectioners’ sugar, for dusting

1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
3. Preheat oven to 350 F.
4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Source: Culinary.Net

(Family Features) ’Tis the season for sweet and savory favorites – from the mouthwatering desserts you crave each year to starters and snacks that hold over hungry guests. Elevate your holiday entertaining with the right combination of appetizers, main courses, sides, sweets and beyond that start with the same seasonal staple: pecans.

As a versatile nut that can be used throughout the holidays, pecans have you covered so you can cook and enjoy a myriad of dishes, add festive flair to decor, or provide a nutritious snack in the midst of season-long indulgences. This year, pick up an extra bag of pecans to create nutritious, delicious dishes to enjoy on-the-go or serve to guests.

To help celebrate the holiday season, the American Pecan Promotion Board introduced a digital Pe-Calendar to highlight the many ways pecans can be enjoyed in and beyond a traditional pie. From Dec. 7-18, the interactive calendar will unveil tasty recipes for pecan fans to enjoy, along with fun games that can enter you in to win exciting prizes each day. From delicious Baked Brie with Pecans and Cranberry Orange Chutney to nutritious Pecan Snack Mix with Cranberries and Chocolate, along with prizes, the calendar provides an ultimate way to shell-ebrate with the must-have holiday nut.

To sign up for daily email reminders to open a new door for chances to win nutty prizes, or to find additional holiday recipes, visit EatPecans.com.

Baked Brie with Pecans and Cranberry Orange Chutney

Recipe courtesy of the American Pecan Promotion Board
Cook time: 24 minutes
Servings: 8

• 1 bag (12 ounces) fresh cranberries
• 1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
• 1/2 cup water
• 1 orange, zest and juice only
• 1 teaspoon freshly chopped thyme, plus additional for garnish, divided
• 1 teaspoon freshly chopped rosemary
• 1 tablespoon bourbon (optional)
• 1 round brie (13.4 ounces)
• 1/2 cup roasted pecan pieces
• crackers
• toasted bread
• apple slices

1. Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat.
2. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
3. Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
4. Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
5. Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.

Pecan Snack Mix with Cranberries and Chocolate

Recipe courtesy of Jess Larson and the American Pecan Promotion Board
Prep time: 10 minutes
Cook time: 5 minutes, plus 10 minutes cooling time
 

• 1 cup pecan halves
• 1 cup rice squares cereal (wheat or cinnamon)
• 1/2 cup pretzels
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips

1. In large, microwave-safe bowl, add pecans, rice squares cereal and pretzels. In small, microwave-safe bowl, add butter, brown sugar, maple syrup, salt and nutmeg. Microwave butter mixture 1-2 minutes until melted then pour over dry mix. Toss well to combine.
2. Microwave snack mix in 45-second intervals, about 4-5 intervals total, until mix is fragrant, golden and toasty.
3. Cool mix completely then stir in cranberries and dark chocolate chips.

American Pecan Promotion Board

(Family Features) Bringing together loved ones with classic seasonal meals is a staple of the holiday season, and few centerpieces call to mind childhood memories like a tender ham cooked to perfection. A longtime hallmark of family meals during the holidays, ham can feed a crowd, complement a wide variety of side dishes and is easily elevated with glazes, spices and rubs of all kinds for those who want to take their hosting up a notch.

While ham can be the centerpiece of your holiday dinner, it’s also a versatile dish that can be served for any special occasion. Ham is also ideal for incorporating into holiday brunches, served as an hors d’oeuvre at cocktail parties and shared at office potlucks.

To help cook the perfect ham for your celebration, consider this advice for a festive feast from the experts at Coleman Natural Foods, which has produced high-quality, all-natural, humanely raised, no antibiotics ever, fresh and prepared meats sourced from American farmers since 1875.
Start with a tender and delicious spiral ham, which is pre-cut in one continuous swirl, allowing you to simply cut each piece from the one behind it for even, consistent slices.

Set the oven to 250-350 F, keeping in mind lower temperatures lead to longer cooking times but more tender meat. Bake 10-16 minutes per pound, adding glaze about 15 minutes prior to finishing, until the ham reaches an internal temperature of 145 F at its thickest part.

Make your guests’ mouths water with a sweet glaze that mingles with the ham’s natural saltiness, creating a balance of flavors. To achieve a unique taste, try flavors such as pineapple, honey or ginger. For a classic, delicious ham perfect for holiday gatherings and special occasions, try this Brown Sugar Honey Glazed Ham.

After enjoying as the centerpiece of your holiday dinner, it can be savored in the days following your celebrations to help make lunches and weeknight meals a breeze after a busy season.

Leftover ham can be enjoyed in sandwiches like a ham and cheese melt, mixed in a delicious salad, chopped up into an omelet for a hearty breakfast or added to macaroni and cheese for a protein-packed dinner.

Find more holiday ham recipes at ColemanNatural.com.

Brown Sugar Honey Glazed Ham

Prep time: 12 minutes
Cook time: 90 minutes
Servings: 32

• 1 fully cooked Coleman Natural Applewood Smoked Bone-In Spiral Ham (7-9 pounds)
• 1 cup packed brown sugar
• 1/2 cup honey
• 1/2 cup unsalted butter
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Preheat oven to 325 F.
2. Remove ham from packaging and place in roasting pan with flat side down.
3. Bake ham about 1 hour until heated through to internal temperature of 130 F with meat thermometer inserted into thickest part of ham.
4. In medium saucepan, combine brown sugar, honey, butter, Dijon mustard, apple cider vinegar, cinnamon and cloves. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are well combined.
5. Brush about half of glaze over ham, making sure to fill crevices or scored cuts.
6. Return ham to oven and bake 30-45 minutes, or until glaze is bubbly and caramelized with internal temperature of 145 F.
7. Baste ham with pan juices and glaze every 10-15 minutes while baking.
8. Remove from oven and let rest 10 minutes before slicing and serving.

Source: Coleman Natural

(Family Features) When Thanksgiving hosts and their guests ponder must-have desserts, one of the most common favorites is an oh-so-delicious pie. More specifically, with nearly endless possibilities and its familiar festive flavor, pecan pie is one of America’s most beloved holiday treats.

From nods to the Northeast’s love of maple to celebrating sweet tastes of the West Coast with a citrus twist, the American Pecan Promotion Board is celebrating regionally inspired recipes. While the classic pecan pie is a hit at the Thanksgiving table, you can make it a perfect palette for creativity this year by enjoying local flavors that take the festivities up a notch.

For example, putting a festive spin on the holiday favorite can be as easy as this sweet and savory Bourbon Bacon Pecan Pie that’s a mouthwatering take on tradition. Or, if you’re in need of a quick snack everyone can share while mingling, opt for this Chocolate Cherry Pecan Snack Mix that takes just 20 minutes to prepare. It includes chocolate-glazed pecans tossed with yogurt-covered raisins, pretzels and dried tart cherries – a staple of the North.

When it comes to pecans, great taste is just the beginning. They’re the ultimate supernut due to their flavor versatility and nutritional benefits. Next time you’re shopping for pie ingredients, remember you can pick up an extra bag to add to favorite appetizers, snacks, meals, desserts and more all holiday season long.

Find more regional recipe inspiration by visiting eatpecans.com.

Bourbon Bacon Pecan Pie

Recipe courtesy of Emily Caruso of "Jelly Toast" on behalf of the American Pecan Promotion Board
Prep time: 20 minutes
Cook time: 70 minutes
Servings: 10

• 1 pie dough (9 inches)
• 4 strips thick-cut bacon
• 1/2 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup light brown sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons bourbon
• 3 large eggs
• 1/2 teaspoon salt
• 2 1/2 cups raw pecan halves

1. Place baking sheet in oven. Preheat oven to 350 F.
2. Gently line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.
3. In skillet, fry bacon until crisp. Remove from pan and drain on paper towels then chop into small pieces and set aside. Reserve 1/4 cup bacon grease.
4. In large bowl, whisk dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, butter and bourbon. Add eggs and salt; whisk until mixture is even. Fold in pecan halves and chopped bacon.
5. Pour mixture into pie crust and spread evenly with spatula. Gently cover edges of pie crust with aluminum foil. Place pie on preheated baking sheet and bake 60-70 minutes, or until pie is set in center.
6. Remove pie from oven and cool completely before serving or chilling.

Notes: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

Chocolate Cherry Pecan Snack Mix

Recipe courtesy of Emily Caruso of "Jelly Toast" on behalf of the American Pecan Promotion Board
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 20

• 1 large egg white
• 1/4 cup light brown sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 1 tablespoon water
• 1 1/2 cups pecan halves
• 1 cup dried tart cherries
• 1 cup small pretzels
• 3/4 cup yogurt-covered raisins

1. Heat oven to 325 F.
2. In bowl, whisk egg white, brown sugar, cocoa powder, vanilla extract and salt until well blended. Add water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment-lined baking sheet.
3. Bake 15-20 minutes, or until mixture is well set. Stir mixture several times during baking. Allow pecans to cool completely and transfer to bowl. Mix in dried cherries, pretzels and raisins.

Source: American Pecan Promotion Board

(Family Features) Whether you live alone or have multiple mouths to feed each day, grocery bills can add up. It’s an inevitable expense for everyone, but there are tried-and-true ways to limit your spending and put money back in your pocket.

It all starts by considering the number of meals you need to make each week and creating a flexible menu. Ask family members to help brainstorm recipe ideas for the week then take inventory of ingredients you already have on hand. When it’s time to head to the store, consider these financially savvy tips to avoid overspending.

Stick to Your List
It may sound obvious, but avoiding impulse purchases is one of the easiest ways to save at the store. Creating a menu and buying only what you need keeps the bill lower when you head to the checkout counter. As an added bonus, this helps limit food waste at home by avoiding buying more than what your family can actually eat.

Sign Up for Loyalty Programs
Many grocery stores and chains offer the opportunity to join free loyalty programs. Oftentimes, these programs include savings provided only to members without having to sift through coupons. Alternately, some provide cash back rewards or additional savings once you accrue a certain level of points, while others include partnerships with other retailers, like gas stations, that provide savings at the pump based on your grocery spending.

Shop for Seasonal Produce
While it’s easy to get caught up buying specific items for specific recipes, remember to keep seasonality in mind. Oftentimes, in-season produce is more readily available and, therefore, cheaper. Take fall for example, when Envy Apples – a cross between Braeburn and Royal Gala apples – can help your favorite autumnal recipes pop and allow you take full advantage of the best nature has to offer. Enjoy seasonal classics like apple pies, crumbles and tarts, and consider adding this Baked Apples with Coconut and Crumble Topping recipe to your dessert rotation.

Saving additional money this year can be as simple as scanning your Walmart receipt using the Fetch app, where you can accrue points with every purchase of Envy Apples. It’s as easy as snapping your receipt, earning points to shop available offers then redeeming those points for rewards like gift cards.

Stretch Your Meals at Home
While it may not show a direct impact on your receipt, taking recipes further at home can limit how often you head to the store. For example, leftovers from one evening’s rotisserie chicken dinner can be repurposed for the following day’s lunches. Or you can turn steak night scraps into a memorable weekend steak-and-egg brunch. When you cook a large meal for guests, don’t let all the extra food go to waste; freeze portions separately then enjoy them later as a family dinner.

Find more fall recipe inspiration that helps you stretch your grocery budget at EnvyApple.com.

Baked Apples with Coconut and Crumble Topping

Servings: 8

• 6 Envy Apples
• 3/4 cup dark chocolate
• 1/2 cup chopped roasted hazelnuts
• 1 cup instant or rolled oats
• 1/2 cup dried coconut
• 2 tablespoons flour
• 1/3 cup butter
• 2 tablespoons brown sugar
• maple syrup or honey, for serving

1. Core apples then score skin around apple a few times. Cut small slice from top and bottom to make apple more stable and give room for crumble topping.
2. Finely chop chocolate and combine with hazelnuts.
3. Arrange apple slices in lined baking dish.
4. Fill center of each apple generously with chocolate and hazelnut mixture (reserve about 2 tablespoons for topping).
5. Preheat oven to 350 F.
6. Combine oats, coconut, flour, butter and brown sugar; mix well.
7. Top each apple generously with crumble mixture, creating small mound on top of each apple; sprinkle with reserved chocolate and hazelnut mixture.
8. Bake apples 20-25 minutes, or until crumble is golden and apples start to soften.
9. Serve with drizzle of maple syrup or honey.

Source:

Envy Apples

(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

(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.

One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.

Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Find more flavorful fall solutions to avoid food waste at Watermelon.org.

Watermelon Bourbon Glaze with Grilled Flank Steak

Servings: 6

• 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
• 2 tablespoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 teaspoon hot sauce
• 1/4-1/2 cup bourbon
• 2 pounds flank steak or London broil
• 1/4 teaspoon cornstarch

1. In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
2. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
3. Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
4. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
5. Allow steak to rest on platter or cutting board 10 minutes.
6. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
7. Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney

Servings: 16

• 4 cups watermelon, juiced
• 2 cups watermelon rind (white part), diced small
• 2 tablespoons apple cider vinegar
• 1 1/2 cups packed brown sugar
• 1/2 medium white onion, sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 1 teaspoon lemon zest
• 1 lemon, juice only
• 2 tablespoons currants
• 2 tablespoons roasted walnuts
• 1 wheel brie cheese, for serving
• crackers, for serving

1. In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
2. Chill and serve over brie with crackers.

Source: National Watermelon Promotion Board

(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.

Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.

For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.

Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.

Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

Lime Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 1/3 cup lime juice
• 2 tablespoons honey
• 3/4 teaspoon sea salt
• freshly ground pepper, to taste

Salad:

• 1 1/2 cups quinoa
• 2 cups vegetable broth
• 2 cups halved Grapes from California
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced jalapeno pepper
• 1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
• 1/2 cup chopped peanuts (optional)

1. To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
2. To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
3. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
4. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.

Sweet and Tangy Pickled Grape Dogs

Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 cup wine vinegar
• 1/4 cup packed brown sugar
• 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
• 1/4 cup thinly sliced red onion
• 8 turkey or chicken hot dogs
• 8 hot dog buns, lightly toasted

1. Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
2. In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
3. Heat grill to medium heat.
4. Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
5. Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.

Creamy Vegan Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)

• 1 pound stemmed black Grapes from California
• 12 ounces vanilla oat coffee creamer, well chilled
• 12 ounces unsweetened oat coffee creamer, well chilled

1. In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
2. Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until firm.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) A balanced breakfast can go a long way toward setting you up for success each day and on a path to healthier eating overall. In fact, you can level up the nutritional value of “the most important meal of the day” by gaining a better understanding of whole grains and their importance as part of heart-healthy diets.

Whole grains – like the sorghum flour used to provide the mild, nutty flavor in these Raspberry Streusel Muffins – are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system. These flavorful muffins and other heart-healthy recipes that use whole grain sorghum as a key ingredient can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

To find more heart-healthy recipe inspiration, visit Heart.org/healthyforgood.

Watch video to see how to make this recipe!

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)

Muffins:

• Nonstick cooking spray
• 1 1/2    cups whole grain sorghum flour
• 1          teaspoon ground cinnamon
• 3/4       teaspoon baking soda
• 3/4       cup low-fat buttermilk
• 1/3       cup firmly packed light brown sugar
• 3          large egg whites
• 1/4       cup canola or corn oil
• 2          teaspoons grated lemon zest
• 1          teaspoon vanilla extract
• 1          cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

• 2          tablespoons whole grain sorghum flour
• 2          tablespoons light brown sugar
• 2          tablespoons uncooked quick-cooking rolled oats
• 2          tablespoons chopped pecans
• 2          tablespoons light tub margarine
• 1/2       teaspoon ground cinnamon

1. To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In large bowl, stir sorghum flour, cinnamon and baking soda.
3. In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
4. To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
5. Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.

Source: American Heart Association