(Family Features) All that holiday hustle and bustle can work up some real hunger. Between decorating, baking and preparing for entertaining, hosts often earn an afternoon snack.

When you and your loved ones need a boost of energy before guests arrive, turn to a fresh ingredient like Envy apples, which provide an easy way to whip up a delicious sandwich due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh all lend themselves to this Apple Cranberry Havarti Melt. As a quick, simple way to reenergize before the big party, it’s a perfect snack the whole family can enjoy together.

Visit EnvyApple.com to find more holiday-worthy recipes from breakfast and snacks to the main course and sweet desserts.

Watch video to see how to make this recipe!

Apple Cranberry Havarti Melt
Servings: 4

• 2          tablespoons melted butter
• 8          oat-wheat bread slices
• 1/2       cup cranberry sauce
• 12        ounces Havarti cheese
• 2          Envy apples

1. Preheat oven to 450 F.
2. Lightly butter one side of each bread slice and place on baking sheet butter side down. On side without butter, spread cranberry sauce on half of bread slices.
3. Slice Havarti cheese about 1/4-inch thick and place over cranberry layer. Thinly slice apples and layer over cheese. Top with remaining bread slices with butter side up.
4. Bake 5 minutes then carefully flip each sandwich. Bake 3-5 minutes until cheese is melty.

Source: Envy Apples

(Family Features) Fall provides almost endless opportunities to gather friends and family around great food. From tailgates and family events to those precious last outdoor meals before winter sets in, the scenery of autumn is a perfect backdrop for sharing meals together.

Those favorite fall foods are often best when they’re delicious without complications. Taking the guesswork out of cool-weather classics can be as easy as these Sweetpotato Foil Packet Tacos, which are loaded with flavor and can be customized to fit everyone’s taste buds with personalized toppings.

As the key ingredient, sweetpotatoes show off their versatility as an ideal addition to simple or elevated, sweet or savory dishes. Because you can cook and prepare them multiple ways – such as baked, microwaved, grilled, slow cooked or on the stove – they’re easy to use in a wide array of recipes.

Plus, according to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Their “sweet” flavor without the added sugar makes them a pantry staple throughout the fall.

Pro tip: Sweetpotatoes are abundant and have a long shelf-life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – but never store in the refrigerator as this can cause “chill damage,” leaving them with a hard center and unpleasant taste.

Make the most of your fall meals with family and friends by finding more recipes at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Foil Packet Tacos

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 6

• 1/2       pound ground turkey
• 3          tablespoons taco seasoning
• 1/2       cup tomato sauce
• 1          can (15 ounces) black beans, rinsed and drained
• nonstick cooking spray
• 2          pounds North Carolina sweetpotatoes, peeled and cut into 1/2-inch cubes
• 2          tablespoons butter
• 3/4       teaspoon salt
• 1 1/2    cups fresh chopped spinach
• 1 1/2    cups shredded cheddar cheese
• sour cream (optional)
• guacamole (optional)

1. Preheat oven to 425 F.
2. In skillet over medium-high heat, brown ground meat. Stir in taco seasoning, tomato sauce and beans; set aside.
3. Lay out six 12-inch aluminum foil pieces; spray each with nonstick cooking spray.
4. In center of each foil piece, place 1 cup sweetpotatoes, 1 teaspoon butter, 1/8 teaspoon salt, 1/4 cup spinach, 1/3 cup taco meat and 1/4 cup cheese.
5. Fold foil sides in over mixture; fold top and bottom foil ends inward and seal.
6. Place packets on rimmed cookie sheet; bake until sweetpotatoes are tender, about 25 minutes.
7. Serve with sour cream or guacamole, if desired.

Source: North Carolina Sweetpotato Commission

(Culinary.net) Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

Find more ways to turn up the heat on game day at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Game Day Buffalo Chicken Dip
Servings: 3-4

• 2          cups shredded chicken
• 8          ounces cream cheese
• 1/2       cup sour cream
• 1 1/2    cups sharp cheddar cheese, plus additional for topping, divided
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1          heavy pinch dried dill
• 1/2       cup hot sauce
• 2          green onions, chopped
• blue cheese crumbles
• chips
• vegetable sticks

1. Heat oven to 400 F.
2. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
3. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
4. Bake until cheese is melted, approximately 15 minutes.
5. Top with blue cheese crumbles and chopped green onion.
6. Serve warm with chips and vegetable sticks.

Source: Culinary.net

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Watch video to see how to make this recipe!

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 60 minutes
Servings: 10

• 1          tablespoon olive oil
• 1          onion, diced
• 2          pounds ground beef
• 2          teaspoons kosher salt
• 1          teaspoon garlic powder
• 1/2       teaspoon cumin
• 2          teaspoons chipotle powder
• 1/2       teaspoon onion powder
• 15        ounces canned corn, drained
• 15        ounces canned seasoned black beans, drained
• 10        ounces canned diced tomatoes with green chiles, drained
• 15        ounces canned red enchilada sauce
• 1          cup Mexican crema or sour cream
• nonstick cooking spray
• 12        corn tortillas
• 8          ounces shredded Mexican blend cheese
• cilantro (optional)
• green onions, thinly sliced (optional)

1. Preheat oven to 375 F.
2. In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
3. Add ground beef and cook, stirring regularly, until beef has browned.
4. Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
5. In bowl, combine enchilada sauce and crema; mix well.
6. Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
7. Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
8. Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
9. Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
10. Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

Source: Beef Loving Texans

(Family Features) If the prices of your favorite ingredients have you dreading the next trip to the grocery store, finding ways to stretch your budget can help you feel better at the checkout counter.

One such way: turning to versatile ingredients that help make every dollar count by using them in a variety of your family’s favorite meals. Flavorful options like mushrooms enhance recipes by extending portions when you use a process called “The Blend.” Blending finely chopped mushrooms with ground meat allows you to extend the volume of dishes like burgers, tacos, pasta, wraps and more.

Simply chop your desired mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook your blend to complete the recipe. This Blended Crunchy Mushroom Wrap is a perfect example of an easy yet delicious way to take your grocery budget further.

Visit MushroomCouncil.com for more blended recipe ideas.

Watch video to see how to make this recipe!

Blended Crunchy Mushroom Wraps

Recipe courtesy of the Mushroom Council
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6

• 2          tablespoons olive oil
• 1/2       cup finely chopped yellow onion
• 8          ounces mushrooms, such as white button, crimini or portabella, finely chopped
• 1/2       pound lean ground beef
• 1          tablespoon taco seasoning
• 6          burrito-size flour tortillas (about 10 inches each)
• 1/3       cup nacho cheese sauce
• 6          tostada shells
• sour cream
• 6          mini soft taco-size flour tortillas (about 4 1/2 inches each)
• shredded lettuce
• diced tomatoes
• shredded Mexican cheese blend
• nonstick cooking spray

1. In large skillet over medium-high heat, heat olive oil. Cook onions 1-2 minutes until translucent. Add mushrooms and ground beef. Cook about 5 minutes, or until beef is no longer pink. Stir in taco seasoning. Cook 2-3 minutes. Set aside.
2. Lay one large flour tortilla on flat surface. Spread 2 tablespoons mushroom-meat mixture on center of tortilla.
3. Drizzle dollop of nacho cheese over mushroom-meat mixture. Top meat with one tostada shell then spread thin layer of sour cream over tostada shell.
4. Top with shredded lettuce, diced tomatoes and shredded Mexican cheese then one small tortilla. Make sure not to overstuff so wrap doesn’t break apart while cooking.
5. Fold edges of large tortilla toward center until completely covered.
6. In hot skillet, generously spray with nonstick cooking spray. Carefully place wrap seam side down on skillet. Cook 2-3 minutes until golden brown.
7. Flip and cook other side until golden brown. Repeat with remaining mushroom-meat mixture, tortillas and toppings.
8. Cut wraps half and serve.

Source: Mushroom Council

(Family Features) Back and forth action for four quarters keeps fans on their feet, but a mouthwatering menu is what homegating and tailgating are truly all about. Keep your crowd energized by loading your game day playbook with recipes that are just as exciting as the game itself.

Meld together traditional tailgate tastes with these Jalapeno Bacon and Salsa Biscuit Bites from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.” They’re perfect for serving during the pregame festivities to power up your fellow diehards or as a halftime snack to recharge for a second half surge.

Starring the vibrant flavor of Fresh Cravings Salsa and its homemade-tasting alternative to softer, duller blends of jarred salsa, this appetizer offers a savory solution you can enjoy all season long. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to a variety of recipes to take homegating to the next level.

Visit FreshCravings.com to find more homegate recipes worthy of the hall of fame.

Jalapeno Bacon and Salsa Biscuit Bites

Recipe courtesy of chef George Duran
Yield: 16 biscuit bites

• 1          tube biscuit dough (8 biscuits total)
• 7          ounces grated mozzarella cheese
• 1/4       cup jarred jalapenos, chopped
• 8          slices cooked bacon, chopped
• 1          cup Fresh Cravings Restaurant Style Salsa
• nonstick cooking spray

1. Preheat air fryer to 350-360 F.
2. Divide each biscuit in half by pulling apart in centers. Use hands to flatten each biscuit into circles. Set aside.
3. In bowl, mix mozzarella cheese with chopped jalapenos, bacon and salsa.
4. Add heaping spoonful into each flattened biscuit and pinch each together tightly to form balls. Top each with small amount of salsa mixture.
5. Spray nonstick cooking spray in air fryer and, working in batches, cook biscuit bites 6-9 minutes until golden brown.
6. Serve warm.

Note: If air fryer access is unavailable, biscuit bites can be baked 8-10 minutes at 400 F in oven, or until golden brown.

Source: Fresh Cravings

(Family Features) Quick and easy yet delicious meals make time spent in the kitchen effective and enjoyable. Next time you’re in a time crunch for lunch or a simple dinner at home, lean on recipes that require five ingredients or less and can be ready in a snap.

These Creamy Chicken Risotto and Chile Verde recipes are perfect in a pinch to satisfy hunger without requiring complicated prep or cooking steps. Just heat rice and add ingredients like cheese and seasonings for flavorful meals you can cook in mere minutes.

With a main ingredient like Minute Chicken & Herb Seasoned Rice Cups, you can have the base of your recipe ready in only 1 minute. Featuring a new and improved recipe, the cups offer a homestyle taste with carrots, onion and garlic, making them a perfect addition to salads, soup or as an easy side.

Find more fast, flavorful meal ideas at MinuteRice.com.

Watch videos to see how to make these recipes!

Creamy Chicken Risotto

• 1          Minute Chicken & Herb Seasoned Rice Cup
• 2          tablespoons heavy cream
• 1          tablespoon shredded Parmesan cheese
• 2          teaspoons chopped basil
• 1          pinch garlic powder

1. Microwave rice according to package instructions.
2. Add heavy cream, Parmesan cheese, basil and garlic powder; mix to combine.

Chile Verde

• 1          Minute Chicken & Herb Seasoned Rice Cup
• 2          teaspoons salsa verde
• 1          tablespoon shredded cheese
• 1/16     teaspoon ground cumin

1. Microwave rice according to package instructions.
2. Add salsa verde, shredded cheese and ground cumin; mix to combine.

Source: Minute Rice

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Watch video to see how to make this recipe!

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 4

• 2          tablespoons vegetable oil
• 1          large chicken breast, finely chopped
• 1/2       cup chopped onion
• 3          cups prepared white rice
• 2          eggs
• 1          cup chickpeas, drained and rinsed
• 1/2       cup roughly chopped fresh parsley leaves
• 1/2       cup crumbled cow’s milk feta cheese
• 1/2       cup grape tomatoes, quartered
• 1/3       cup Kalamata olives, halved
• 2          tablespoons fresh lemon juice
• 1/4       teaspoon kosher salt
• 1/4       teaspoon ground black pepper

1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
2. Add onion; cook 1 minute, stirring frequently.
3. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.
4. Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

Source: United Dairy Industry of Michigan

(Family Features) Once the homework is finished and long days in the classroom and at the office are drawing to a close, you’re likely to find hungry loved ones waiting near the kitchen. When busy school nights have you feeling like you’re pinched for time, turn to recipes that are easy to make yet still delicious to enjoy.

For a kid-friendly way to put veggies on the table, look no further than familiar favorites like tacos. These Pickled Beet Tacos put Aunt Nellie’s Sliced Pickled Beets at the center of the meal combined with seasoned black beans and a creamy avocado sauce for a dinner that takes less than an hour to prepare.

An added bonus: This simple recipe makes 10 servings, meaning you can rely on leftovers for lunches throughout the week or a second dinner on an evening when after-school activities leave little time for cooking.

If dinner plans call for a low-stress side dish or lighter meal, serve up Italian Pasta and Bean Salad that requires just 15 minutes of prep and a handful of flavorful ingredients like READ 3 Bean Salad. It’s a perfect complement for a variety of main courses from burgers and grilled chicken to sandwiches and beyond.

Visit auntnellies.com and readsalads.com to find more meal solutions for busy school nights.

Pickled Beet Tacos

Recipe courtesy of 40Aprons.com
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

• 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

Black Beans:

• 1          can (15 ounces) black beans, drained and rinsed
• 3          tablespoons water
• 1          teaspoon paprika
• 1          teaspoon garlic powder
• 1/2       teaspoon ground cumin
• 1          pinch salt

Quick Pickled Red Onions:

• 1          cup pickling liquid from Aunt Nellie’s Sliced Pickled Beets jar
• 1          small red onion, thinly sliced

Avocado Sauce:

• 2          ripe avocados
• 1          tablespoon lime juice
• 1          pinch salt
• 1/4       teaspoon garlic powder

Tacos:

• 10        tortillas (8 inches)
• fresh chopped cilantro (optional)

1. Drain beets; reserve liquid and set aside.
2. To make black beans: In saucepan over medium-low heat, combine black beans, water, paprika, garlic powder, cumin and salt. Cook 5-6 minutes, or until warm; taste and adjust seasoning as desired.
3. To make quick pickled red onions: In small pot over medium-low heat, heat reserved pickling liquid. Once simmering, add sliced red onion and cook 3 minutes.
4. To make avocado sauce: In food processor or blender, pulse avocados, lime juice, salt and garlic powder until smooth.
5. Assemble tacos by filling tortillas with sliced beets, black beans, pickled red onions, avocado sauce and cilantro, if desired.

Italian Pasta and Bean Salad

Prep time: 15 minutes
Servings: 6

• 2          cups uncooked rotini pasta
• 1/2       cup prepared pesto
• 1          can (15 ounces) READ 3 Bean Salad, drained
• 1          cup grape or cherry tomatoes, halved
• 3/4       cup fresh mozzarella bocconcini, cut in halves or quarters
• 1/4       cup toasted walnuts (optional)
• 1/4       cup (1 ounce) shredded fresh Parmesan cheese

1. Cook pasta according to package directions; drain and rinse under cold running water. In bowl, combine pesto with pasta to coat well.
2. Combine pasta with drained bean salad. Stir in tomatoes and mozzarella; refrigerate.
3. To serve, sprinkle walnuts and Parmesan cheese over top.
4. Substitution: 3/4 cup mozzarella may be substituted for bocconcini.

Source: Aunt Nellie's, Read Salads

(Family Features) Busy calendars loaded with holidays, celebrations, parties and reunions make spring a perfect time for gathering with family and friends. Plus, springtime itself is worth celebrating thanks to warmer temperatures and longer days. Making the most of those joyous occasions calls for a menu filled with variety to keep everyone coming back for more.

Few options say “variety” quite like this Epic Taco Party Feast from Ericka Sanchez, creator of “Nibbles and Feasts.” Pay homage to Hispanic-style culinary and cultural traditions by loading your table with an array of family favorites like taquitos, tacos, rice, guacamole, pico de gallo and more. Add in the wholesomeness of Real California dairy like Cotija and Queso Fresco cheeses and cremas for a top-notch feast.

Elevating your dishes starts with these delicious options, but freestyling the menu is what truly makes it your own. Mix up proteins based on your loved ones’ preferences from carne asada and carnitas to shredded chicken and meatless options. Sprinkle, drizzle and layer cheeses according to your own cravings then finish with a range of toppings for customized classics.

Creating a taco and taquito table in your own style doesn’t just give your crowd what they crave; it also celebrates the people, culture and delicious dairy that goes into favorite foods while encouraging guests to connect through food and flavor. Make your own memories this spring by looking for the Real California Milk seal on cheese and dairy brands, which means you’re supporting family farmers by using quality, sustainably sourced dairy to foster family moments.

Find the full recipes, instructions and more ways to celebrate with food at RealCaliforniaMilk.com.

Epic Taco Party Feast

Recipe courtesy of Ericka Sanchez (@nibblesnfeasts) on behalf of Real California Milk

Top Row, Left to Right:

• Cheese taquitos
• Salsa verde
• Real California Cotija Cheese, crumbled
• Pico de gallo
• Potato taquitos
• Real California Queso Fresco, crumbled
• Real California Crema
• Tequila with chili salt (optional)

Middle Row, Left to Right:

• Carne asada tacos
• Real California Queso Fresco, crumbled
• Chicken street tacos
• Real California Chipotle Crema
• Carnitas tacos with hard shells

Bottom Row, Left to Right:

• Real California Cotija Cheese, crumbled
• Real California Crema
• Mexican rice
• Carne asada tacos
• Guacamole

1. To assemble top row: Place cheese taquitos in pan, salsa verde in bowl, Cotija cheese in bowl, pico de gallo in bowl, potato taquitos on plate and Queso Fresco in bowl. Garnish potato taqitos with pico de gallo, guacamole, Queso Fresco and crema. Optional: Add tray with tequila, cups and chili salt.
2. To assemble middle row: Place carne asada tacos on plate, queso fresco in bowl, chicken street tacos on plate, chipotle crema in bowl and carnitas tacos on serving tray.
3. To assemble bottom row: Place Cotija cheese and crema in bowls, potato taquitos on serving tray, Mexican rice in bowl, carne asada tacos on plate and guacamole in bowl.

Photo courtesy of Ericka Sanchez (@nibblesnfeasts)

Source: Real California Milk