(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.

Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.

Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.

A Sweet Party Starter

Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.

Braised Pork Chops with Spiced Honey and Grapes

Servings: 4

• 4 thick pork chops (about 3 pounds)
• 4 tablespoons flour
• 2 tablespoons butter or margarine, melted
• 1 1/2 cups whole red or black Grapes from California
• 1/3 cup honey
• 2 small cinnamon sticks, broken
• 3-5 whole cloves
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh mint (optional)

1. Preheat oven to 325 F.
2. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
3. Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.

Grape Basque-Style Cheesecake

Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12

• 2 cups green Grapes from California, divided
• 1/4 cup, plus 2/3 cup, granulated sugar, divided
• 2 1/2 tablespoons cornstarch
• 2 large pinches kosher salt
• 21 ounces cream cheese, at room temperature
• 1 cup cold heavy cream
• 4 large eggs, at room temperature
• 2 tablespoons orange-flavored liqueur (optional)

1. Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
2. In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
3. In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
4. Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
5. Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
6. When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
7. Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
8. Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve

Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.

Hot Spiked Grape Cider

Prep time: 20 minutes
Cook time: about 1 hour
Servings: 4

• 5 cups red Grapes from California, plus additional for garnish, divided
• 3 cups water
• 1 tablespoon honey
• 1 cinnamon stick
• 2 star anise (optional)
• 1 large navel orange
• 6 ounces amber rum

1. In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
2. Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
3. With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
4. When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.

Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.

Source: California Table Grape Commission

(Family Features) Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge with decadent treats.

In seasonal sweets like Brulee Pumpkin Pie and No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.

Visit CountryCrock.com for more delectable holiday dessert ideas.

Brulee Pumpkin Pie

Prep time: 45 minutes
Cook time: 1 hour
Servings: 8

Pie Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 4 tablespoons ice water

Pumpkin Filling:

• 1/2 cup maple syrup
• 1 tablespoon vanilla
• 1 can (15 ounces) pumpkin puree
• 1/4 cup coconut cream
• 1 cup Country Crock Plant Cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons white granulated sugar

Whipped Topping:

• 2 cups Country Crock Plant Cream, chilled
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

1. To make pie crust: Preheat oven to 350 F.
2. In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
3. With food processor running, add ice water. Process until mixture clumps together.
4. On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
5. To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
6. In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
7. Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
8. Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
9. Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.
10. To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
11. Slice and serve with whipped topping.

No-Bake Chocolate Peanut Butter Cheesecake

Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8

• Country Crock Plant Butter, for greasing

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup Country Crock Plant Butter, melted

Filling:

• 2 packages (8 ounces each) dairy-free cream cheese, at room temperature
• 1 cup peanut butter
• 1 tablespoon vanilla extract
• 1/2 cup Country Crock Plant Cream
• 1 cup powdered sugar

Chocolate Ganache:

• 1 stick Country Crock Plant Butter, cubed
• 1 cup semi-sweet chocolate chips

1. Grease 9-inch pie dish with plant butter; set aside.
2. To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
3. Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
4. To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.
5. Add powdered sugar; beat until fully incorporated.
6. Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.
7. Pour filling into prepared crust and refrigerate 5-6 hours or overnight.
8. To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.
9. Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.

Source: Country Crock Plant Cream

(Family Features) Spending precious moments enjoying outdoor meals with family and friends is part of what makes warm weather get-togethers so special. Take those al fresco occasions to the next level with a favorite dessert: ice cream.

Homemade ice cream is a hallmark of many family events from birthday celebrations and pool parties to warm weather holidays spent basking in the sunshine. Completely customizable with an array of fruits or other tasty mix-ins plus toppings of your choice, it’s a perfect way to put a grin on loved ones’ faces.

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.

Visit MilkMeansMore.org for more delicious dessert ideas.

Watch video to see how to make this recipe!

Cheesecake Ice Cream with Fruit Swirls

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

• 12        ounces cream cheese, cut into cubes
• 3/4       cup sugar
• 1          cup sour cream
• 3/4       cup half-and-half
• 2          teaspoons vanilla
• 1 1/4    teaspoons lemon juice, divided
• 1          dash salt
• 1/3       cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

1. In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
2. Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
3. In small bowl, stir fruit spread and remaining lemon juice.
4. Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
5. To serve, scoop ice cream into dessert dishes.

Source: United Dairy Industry of Michigan

Fresh fruit is finally in season. When the sun is out and kids are hitting the pool, it’s also time to indulge in some sweet fruit flavors. Watermelon, berries, bananas and more can all be found near perfect ripeness at grocery stores or farmer’s markets during the warm summer months.

On a hot day, there is almost nothing better than trying something new that sounds delicious. Throw your apron on, prepare your kitchen and get baking.

If you’re craving something sweet with no ideas where to start, try this sweet Lemon Cheesecake with Fresh Fruit. It’s tangy and rich, and allows you to escape to the summer oasis of your dreams, at least for a few minutes.

It has the smooth, creamy texture of cheesecake mixed with a hint of tart lemon juice. Topped with raspberries, mint and oranges, the burst of fresh fruit enhances the cheesecake flavor. It’s the perfect sweet treat for summer for people of all ages with its bright colors and varying flavors.

In a bowl, mix graham cracker crumbs, sugar and melted butter then press into a springform pan.

Beat cream cheese, sweetened condensed milk, three eggs, lemon juice and vanilla extract then pour it on top of the graham cracker mixture.

Bake for 50-55 minutes before cooling completely in the fridge and adding fruit and mint leaves.

The outcome is a fluffy cheesecake with a small hint of lemon topped with your favorite fresh fruits. It’s a delightful, sweet and satisfying recipe your family can make again and again to enjoy during those warm summer months.

Find more recipes perfect for summer at Culinary.net.

Did you make the recipe? We would love to see it! Use #MyCulinaryConnection on your favorite social network and let us see your work!

Watch video to see how to make this recipe!

Lemon Cheesecake with Fresh Fruit

Servings: 6-8

• 1 1/4    cups graham cracker crumbs
• 1/4       cup sugar
• 1/4       cup butter, melted
• 2          packages (8 ounces each) cream cheese, softened
• 1          can (14 ounces) sweetened condensed milk
• 3          eggs
• 1/4       cup fresh lemon juice
• 1          teaspoon vanilla extract
• 1          orange, peeled and separated
• 8          raspberries
• 3          mint leaves, for garnish

1. Heat oven to 350 F.
2. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.
4. Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.
5. Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.

(Family Features) Festive fun and baking holiday treats go hand-in-hand, and these Christmas Tree Cheesecake Brownies provide a perfect way to enjoy a holiday tradition in the kitchen with loved ones.

Decorate your own version using green and white frosting, sprinkles of your choice and candy canes for “stumps” in the tree-shaped sweets.

Visit milkmeansmore.org to find more holiday inspiration.

Watch video to see how to make this recipe!

Christmas Tree Cheesecake Brownies

Recipe courtesy of Jenn Fillenworth of “Jenny with the Good Eats” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 16

•             Nonstick cooking spray

Cheesecake Batter:

• 8          ounces low-fat cream cheese, at room temperature
• 1/3       cup granulated sugar
• 2          eggs
• 1          tablespoon all-purpose flour

Brownie Batter:

• 1          cup all-purpose flour
• 1/2       cup cocoa powder
• 1/2       teaspoon salt
• 1          cup granulated sugar
• 1/4       cup vegetable oil
• 1/4       cup milk
• 2          eggs
• 1          teaspoon pure vanilla extract

Decorations:

• green frosting
• white frosting
• assorted sprinkles
• star-shaped sprinkles
• candy canes

1. Preheat oven to 350 F.
2. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
3. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat at medium speed until smooth and creamy. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
4. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
5. Pour brownie batter evenly into prepared pan.
6. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip.
7. Bake 30 minutes until brownies are set.
8. Cool brownies completely in pan on wire rack before cutting into triangle pieces.
9. Decorate trees by piping green and white frosting. Top with assorted sprinkles and star-shaped sprinkles. Place 3-inch candy cane pieces in bottoms of brownies for stumps.

Source:

(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.

Cheesecake Cupcakes with Oat and Walnut Crust

Recipe courtesy of Liz Weiss on behalf of the FMI Foundation

Crust:

• 1/2       cup old-fashioned or quick oats
• 1/2       cup walnut halves or pieces
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon butter, melted
• 1          tablespoon granulated sugar
• 1/2       teaspoon ground cinnamon
• 1          pinch salt

Filling:

• 1          package (8 ounces) light cream cheese, at room temperature
• 1/4       cup granulated sugar
• 1          large egg
• 1/2       tablespoon cornstarch
• 1/2       lemon, zest only
• 1/2       teaspoon vanilla extract

Toppings (optional):

• plain or vanilla Greek yogurt
• sliced strawberries
• sliced raspberries
• sliced blueberries
• fresh mint
• toasted coconut flakes
• agave
• sliced almonds
• lemon zest

1. Preheat oven to 350 F.
2. Line cupcake pan with eight paper baking cups and set aside.
3. To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
4. Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
5. To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
6. Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.

Source:  FMI Foundation

Add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

No Bake Chocolate Caramel Cheesecake

• 10        graham crackers, crumbled
• 7          tablespoons butter, melted
• 1/4       cup sugar
• 1          tablespoon cinnamon
• caramel sauce, divided
• 16        ounces cream cheese
• 7          tablespoons powdered sugar
• 1          cup whipping cream
• chocolate covered caramels

1. Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.  
2. In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.
3. In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours.
4. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce. Refrigerate leftovers.

Simply delicious desserts your family will love

(Family Features) Fabulous desserts can be easy to prepare if you have the right ingredients on hand.

Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits - or maybe peanut butter and chocolate - for both color and flavor. Fast and fabulous recipes like these assemble in minutes.

Then bake. Or chill. Or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.

For more easy desserts and to join the free recipe club, visit eaglebrand.com.

Raspberry Swirl Cheesecake Pie

Prep time: 15 minutes
Cook time: 55 minutes

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1          egg
• 3          tablespoons, plus 1 teaspoon, lemon juice from concentrate, divided
• 1          graham cracker crumb crust (9 inches)
• 1/2       cup raspberry preserves

1. Heat oven to 300° F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
3. Pour remaining batter on top. Using knife, swirl remaining preserves into decorative pattern on top.
4. Bake 55 minutes. Cool. Refrigerate leftovers.

Banana Mandarin Cream Cheese Pie

Prep time: 15 minutes
Chill time: 3 hours

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/3       cup lemon juice from concentrate, plus additional, for dipping banana slices
• 1          teaspoon vanilla extract
• 3          medium bananas, divided
• 1          graham cracker crumb crust (9 inches)
• 1          can (15 ounces) mandarin orange segments, well drained, divided

1. In large mixing bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in 1/3 cup lemon juice and vanilla.
4. Slice two bananas; dip in lemon juice and drain. Line crust with bananas and about two-thirds of the orange segments. Pour filling over fruit.
5. Chill 3 hours, or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Prep time: 10 minutes
Freeze time: 6 hours

• 2          squares (1 ounce each) semi-sweet baking chocolate
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/4       cup creamy peanut butter
• 1          tub (8 ounces) frozen nondairy whipped topping, thawed
• 1          graham cracker crumb crust (9 inches)

1. In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well.
2. Fold in whipped topping. Spoon into crust.
3. Freeze 6 hours. Garnish as desired. Freeze leftovers.

Frozen Mixed Berry Pie

Prep time: 15 minutes
Freeze time: 5 hours

• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/2       cup lemon juice from concentrate
• 1 1/2-2             cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)
• 4          cups frozen light whipped topping, thawed
• 1          baked pastry shell or chocolate graham cracker crumb crust (9 inches)

1. In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries.
2. Fold in whipped topping. Spoon into crust.
3. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

Cherry Dream Pie

Prep time: 15 minutes
Chill time: 3 hours

• 3          egg yolks
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/3       cup lemon juice from concentrate
• 1          graham cracker crumb crust (9 inches)
• 1          can (21 ounces) cherry pie filling, chilled
• whipped topping (optional)

1. Heat oven to 350° F.
2. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
3. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight.
4. Prior to serving, top with chilled pie filling. Garnish with whipped topping, if desired. Refrigerate leftovers.

Photos courtesy of Getty Images

Source: Culinary.net

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

• 1 1/2 cups plus 3 tablespoons flour, divided
• 1 1/3 cups sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/4 cup cold butter, cut up
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon vanilla extract
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh blueberries

1. Heat oven to 325°F.
2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

• 52 vanilla wafers, finely crushed (about 2 cups)
• 3 tablespoons butter or margarine, melted
• 4 eggs, divided
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 3/4 cups sugar, divided
• 3 tablespoons flour
• 1 tablespoon lemon zest
• 1/3 cup lemon juice (about 2 lemons), divided
• 1/2teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water

1. Heat oven to 325°F.
2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.

Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

• 3          tablespoons Filippo Berio Olive Oil
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          tablespoon chopped fresh rosemary
• 4          teaspoons grainy mustard
• 1          bone-in leg of lamb (about 6 pounds)
• 2          cloves garlic, thinly sliced
• 1          teaspoon salt
• 1          teaspoon pepper
• 3          onions, quartered
• 1          cup water

Gravy:

• 3          tablespoons all-purpose flour
• 1/2       cup dry red wine
• 4          cups chicken stock
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          sprig fresh rosemary
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
4. Transfer lamb to carving board and tent with foil.
5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

• 1 1/2    cups graham cracker crumbs
• 1/3       cup Filippo Berio Extra Light Olive Oil
• 1/4       cup packed brown sugar

Filling:

• 3/4       cup chopped bittersweet chocolate
• 1          tablespoon Filippo Berio Classic Balsamic Glaze
• 3          packages (8 ounces each) brick-style cream cheese, room temperature
• 1          cup granulated sugar
• 3          eggs
• 1          cup sour cream
• 1          teaspoon vanilla

Cherry Topping:

• 3          cups frozen cherries
• 3/4       cup packed brown sugar
• 1          tablespoon Filippo Berio Olive Oil
• 1/2       cup water, plus 2 tablespoons, divided
• 2          tablespoons cornstarch
• 2          tablespoons Filippo Berio Classic Balsamic Glaze

1. To make Crust: Heat oven to 350° F.
2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

• 1 1/2    pounds roasted beets
• 2          cups microgreens
• 4          ounces goat cheese, crumbled
• 1/4       cup chopped toasted hazelnuts
• 2          tablespoons Filippo Berio Classic Balsamic Glaze
• 1/4       teaspoon flaked sea salt
• 1/4       teaspoon cracked pepper

1. Heat oven to 400° F.
2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

• 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
• 4          slices rustic Italian bread, about 3/4-inch thick
• 1          large clove garlic, halved
• 2          small ripe avocados, peeled and pitted
• 1          tablespoon lemon juice
• 1/4       cup torn fresh basil, divided
• 1/2       teaspoon salt, divided
• 1/2       teaspoon pepper, divided
• 1          large ripe tomato, sliced
• 8          ounces fresh mozzarella cheese, sliced
• 1/4       teaspoon hot pepper flakes
• 1/4       cup Filippo Berio Classic Balsamic Glaze

1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!