Rich, Flavorful Recipes for Memorable Holiday Moments
(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.
Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.
Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.
Find more sweet holiday recipes at walnuts.org.
Overnight Walnut French Toast with Cranberry Walnut Ginger Compote
Total time: 1 hour
Servings: 12
Cranberry Walnut Ginger Compote:
- 1/2 cup California Walnuts
- 2 cups cranberries
- 1/2 cup orange juice
- 1/2 cup maple syrup
- 1/4 teaspoon ground ginger
- 1 orange, zest only
Overnight Walnut French Toast:
- 8 slices Texas Toast or 1-inch thick slices French bread
- 1/4 cup butter, melted, plus additional for baking dish, divided
- 2 1/2 cups milk or walnut milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 6 eggs
- To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
- In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
- Transfer to container and refrigerate once cooled.
- To make Overnight Walnut French Toast: Preheat oven to 350 F.
- Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
- In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
- Cover and refrigerate a few hours or overnight.
- Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.
Walnut Chocolate Peppermint Bundt Cake
Total time: 1 hour, 30 minutes
Servings: 16
Cake:
- 1 cup butter, plus additional for greasing pan, divided
- 1/2 cup unsweetened cocoa powder, plus additional for dusting pan, divided
- 1 cup water
- 2 1/4 cups sugar
- 1 teaspoon peppermint extract
- 3 eggs
- 2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 cup California Walnut halves and pieces
Chocolate Peppermint Truffle Glaze:
- 1/3 cup dark chocolate chips
- 3 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
Toppings:
- 1/2 cup coarsely chopped California Walnuts
- 1/2 cup crushed peppermint candy
- To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
- In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
- Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
- In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
- Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
- To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.
Source: California Walnuts
Combat Cool Days with Comforting Dishes
(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.
Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.
Visit readsalads.com and auntnellies.com for more comforting inspiration.
Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze
Servings: 12
Crust:
- 1/2 cup all-purpose flour
- 1/4 cup chopped walnuts
- 3 tablespoons salted butter, softened
Cheesecake:
- 1 jar (15 ounces) Aunt Nellie's Sliced Beets
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup pure maple syrup
- 1 large egg
- 1/2 cup semi-sweet chocolate chips, melted
Topping:
- 2 tablespoons frozen orange juice concentrate
- 3 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
- whipped cream (optional)
- Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
- To make crust: In medium bowl, combine flour and walnuts.
- Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
- To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
- In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
- To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
- Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.
Cheesy German Potato Soup
Recipe courtesy of "Today's Creative Life"
Servings: 8
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 3 tablespoons all-purpose flour
- 8 slices bacon, chopped
- 3 large carrots, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley
- 2 cans (15 ounces each) READ German Potato Salad
- 1 cup heavy cream
- 1 cup whole milkchopped parsley or chives (optional)
- Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
- In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
- Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
- Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
- Top with bacon. Garnish with parsley or chives, if desired.
Great Game Day Grub
(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.
Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.
Find more game day recipes worth cheering about at Culinary.net.
Build-Your-Own Brat Bar
A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:
- Ketchup
- Mustard
- Relish
- Onions
- Chili
- Nacho cheese
- Shredded cheese
- Jalapeno peppers
- Diced tomatoes
- Sauerkraut
- Cole slaw
- Pickle spears
- Barbecue sauce
- Sriracha
A Bacon-Wrapped Winner
Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.
Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.
Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.
Find more game day inspiration at eatwisconsinpotatoes.com .
Pigskin Potatoes
Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8
- 1 1/2 pounds Boomer Gold Little Potatoes
- 6 ounces plain cream cheese, at room temperature
- 1/3 cup orange cheddar cheese, finely shredded
- 3 tablespoons fresh chives, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- jalapenos, to taste (optional)
- 1 pound bacon, thinly sliced, rashers cut in half
- Preheat oven to 400 F.
- Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
- In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
- Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
- Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
- Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.
Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.
A Sweet Cinnamon Snack
Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.
Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.
Find more home-gating recipe ideas at chsugar.com .
Churros
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros
- 1 1/4 cups water
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons C&H Golden Brown Sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 3 cups canola oil, for frying
- 1 cup C&H Granulated Sugar
- 2 tablespoons ground cinnamon
- In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
- Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
- While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
- In heavy pot over medium-high heat, heat oil until it reaches 365 F.
- On plate, mix granulated sugar and cinnamon; set aside.
- Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
- Roll churros in sugar-cinnamon mix.
A Tasty Take on a Tailgate Favorite
Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.
No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.
Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.
To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .
Bacon Chipotle Guacamole
- 3 Avocados From Mexico, halved, pitted and peeled
- 3 tablespoons shallot, minced
- 2 garlic cloves, minced
- 1/2 cup cilantro, finely chopped
- 1 lime, juice only
- 8 ounces applewood smoked bacon, cooked and crumbled
- 1/2 cup tomatoes, small diced
- 2 canned chipotle chiles, finely chopped
- ground cumin. to taste
- salt, to taste
- pepper, to taste
- In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.
Photo courtesy of Getty Images (hot dogs)
Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)
A Flavorful Family Meal for Fall
(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.
These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.
Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.
Find more comforting fall recipes at beefandlambnz.com.
Grass-fed Beef Meatballs with Garlic and Herbs
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Beef Meatballs:
- Oil
- 1 pound New Zealand grass-fed ground beef
- 1 cup fresh white breadcrumbs
- 3 cloves garlic, crushed
- 1 egg, lightly beaten
- 3 tablespoons milk
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried mixed herbs, such as parsley, thyme and oregano
- salt, to taste
- pepper, to taste
Tomato Sauce:
- Oil
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 1 can (14 ounces) chopped tomatoes, in juice
- 1 1/2-2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 bay leaf
- salt, to taste
- pepper, to taste
To Serve:
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup roughly chopped parsley leaves
- To make beef meatballs: Preheat oven to 425 F.
- Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
- To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
- Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
- Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
- Serve hot sprinkled with Parmesan cheese and chopped parsley.
Source: Beef + Lamb New Zealand
Savory Leek, California Raisins and Ricotta Tart
(Culinary.net) Versatile recipes that make mealtime a cinch for busy families are one easy way to free up time for moments with loved ones.
This Savory Leek, Raisin and Ricotta Tart is a perfect example of a dish that can be enjoyed for breakfast, as a snack or even if your family gets a craving for a breakfast-for-dinner swap. Prep time is minimal before simply baking in the oven 40 minutes, meaning you can have a meal ready in under an hour. Plus, because it makes 10 servings, you’ll have leftovers to help curb appetites later in the day.
To go along with the convenience and ease, it’s made using California raisins as a key ingredient. Dried in the California sunshine, they come by their sweetness naturally as a fat-free, cholesterol-free, low-sodium ingredient that can also be enjoyed on their own as a snack that packs nutritional value with 6% of the daily value for potassium and 7% of the daily value for fiber in each serving.
Find more recipes for meals from morning to night at calraisins.org.
Watch video to see how to make this recipe!
Savory Leek, Raisin and Ricotta Tart
Servings: 10
- 1 pastry (9 inches, not in pie shell)
- 1 tablespoon olive oil
- 3 large leeks, chopped
- 1 cup California golden raisins
- 3 ounces diced smoked ham
- 15 ounces low-fat ricotta cheese
- 3 eggs
- 3 cups Parmigiano-Reggiano cheese, grated
- 1 cup chopped fresh basil or arugula
- Preheat oven to 375 F. Roll out pastry dough and press into 9-inch springform or tart pan. Bake 10 minutes.
- In large nonstick skillet, heat olive oil. Add leeks and saute until browned, about 10 minutes. Add raisins and ham; cook 5 minutes.
- In bowl, combine ricotta cheese, eggs and Parmigiano-Reggiano cheese; whisk well. Add leek mixture and basil; stir well.
- Spoon ricotta mixture into tart shell. Bake 40 minutes or until puffed, golden and set.
Source: California Raisin
Comforting Dairy Dishes that Deliver Taste and Nutrition
(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.
To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.
“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”
Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.
“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”
Find more family meal solutions at milkmeansmore.org.
Cauliflower “Risotto” with Shrimp and Peas
Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4
- 2 tablespoons olive oil
- 1/2 cup chopped shallot
- 3 cups cauliflower rice
- 1/4 teaspoon salt, plus additional, to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons, plus 1 teaspoon, all-purpose flour
- 1 3/4 cups 1% low-fat milk
- 3/4 cup freshly grated Parmesan cheese, divided
- 1 pound medium shrimp (26-30 count per pound), cleaned and tails removed
- 1 1/2 cups fresh or frozen peas
- 2 tablespoons fresh basil leaves, cut into ribbons
- In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
- Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
- Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.
Broccoli Cheddar Skillet Strata
Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4
- 2 tablespoons olive oil, divided
- 3 cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
- 1 small onion, diced
- 3 cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
- 6 large eggs
- 3/4 cup low-fat or whole milk
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup packed, shredded extra-sharp cheddar cheese
- Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
- Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
- In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
- Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
- To serve, scoop out portions with large spoon or cut into wedges.
Mushroom Stroganoff Soup
Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4
- 2 tablespoons olive oil
- 2 medium shallots (about 2/3 cup), chopped
- 1 package (10 ounces) white button mushrooms, trimmed and sliced
- 1 package (10 ounces) cremini mushrooms, trimmed and sliced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt, plus additional, to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup whole-wheat egg noodles
- 1 cup 1% low-fat milk
- 2/3 cup sour cream, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
- In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
- Serve garnished with dollop of remaining sour cream and parsley.
Create Quality School Day Meals with Simple Shortcuts
(Family Features) The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.
For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.
Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.
When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.
Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.
Find more ways to add ease to school day meals at successrice.com.
Sausage, Egg and Cheese Muffins
Total time: 30 minutes
Servings: 16
- 1 bag Success Tri-Color Quinoa
- nonstick cooking spray
- 1 package (9.6 ounces) cooked turkey sausage crumbles
- 2 cups prepared baking mix
- 1 cup cheddar cheese
- 1 cup milk
- 4 whole eggs, lightly beaten
- maple syrup (optional)
- Prepare quinoa according to package directions. Preheat oven to 400 F. Coat 16 muffin cups with nonstick cooking spray.
- In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.
- Pour 3/4 cup mixture into each muffin cup.
- Bake 18-20 minutes.
- Serve warm with maple syrup, if desired. Refrigerate leftovers.
Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.
Vegetable and Rice Power Bowls
Total time: 45 minutes
Servings: 6
- 2 cups chopped butternut squash
- 2 cups chopped sweet potatoes
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups peeled, chopped beets
- 2 bags Success Jasmine Rice
- 4 cups mixed greens
- 1 can (15 ounces) brown lentils, drained and rinsed
- 1/2 cup crumbled goat cheese
- 1/3 cup pumpkin seeds
- 1/2 cup prepared balsamic dressing
- Preheat oven to 400 F. In large bowl, toss together butternut squash, sweet potatoes, 2 tablespoons oil, thyme, maple syrup, salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
- In same bowl, toss beets with remaining oil until well coated; add to baking sheet with butternut squash and sweet potatoes. Bake 30-35 minutes, or until golden brown and tender.
- Prepare rice according to package directions; divide among six bowls. Top each with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.
Source: Success Rice
Family Foods to Fuel Education
A Sweet School Day Treat
A long day of learning and activities calls for a well-deserved snack, and cookies are just the solution for many families.
Soft, chewy oatmeal cookies sandwiched together with a fluffy vanilla bean buttercream create the perfect treat with these Homemade Oatmeal Creme Cookies. Because they take just an hour to create using flavor-boosting ingredients like Domino sugars, you’re left with plenty of time for helping with homework or simply enjoying moments together with loved ones.
Find more dessert inspiration at DominoSugar.com.
Homemade Oatmeal Creme Cookies
Recipe courtesy of Michael Johnson on behalf of Domino Sugar
Prep time: 45 minutes
Cook time: 15 minutes
Servings: 10-12
Oatmeal Cookies:
- 1 cup unsalted butter, room temperature
- 1 cup Domino Dark Brown Sugar
- 1/2 cup Domino Golden Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups rolled old-fashioned oats
Vanilla Bean Creme Filling:
- 3/4 cup unsalted butter, room temperature
- 2 1/2 cups Domino Confectioners’ Sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon heavy cream
- To make Oatmeal Cookies: Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
- In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, cream butter, brown sugar and golden sugar on medium-high speed until light and creamy, about 2 minutes. Add eggs and vanilla; mix until combined, scraping down sides of bowl as needed. Set aside.
- In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. With mixer on low, slowly add oat mixture to wet ingredients, mixing until just combined.
- Using large cookie scoop, scoop dough onto prepared baking sheet, leaving about 2 1/2 inches between each cookie. Bake 12-14 minutes, or until lightly golden brown around edges. Allow cookies to sit on pan about 3 minutes before removing to wire rack to cool completely.
- To make Vanilla Bean Creme Filling: In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, beat butter on medium-high speed until light and fluffy, about 5 minutes.
- Turn speed to low and gradually add confectioners’ sugar, mixing until completely incorporated. Add vanilla bean paste and heavy cream; mix until combined.
- Turn mixer to medium-high speed and beat 3-5 minutes until buttercream is fluffy. If necessary, add cream 1 teaspoon at a time until desired consistency.
- To fill and assemble, pipe or spread about 1 1/2 tablespoons Vanilla Bean Creme Filling on bottom halves of Oatmeal Cookies; top with remaining halves.
Source: Domino Sugar
Blueberry Cake Donuts
(Culinary.net) From the first ring of the alarm to tying shoes and heading out the door, busy mornings can be stressful for the entire family. While many shortcuts exist to make the start to your day easier, one simple solution is to have breakfast ready to eat on the go.
Handheld foods make it easier to enjoy morning meals while at the office or in the classroom. These Blueberry Cake Donuts provide a tasty way to add sweetness to your morning as a convenient breakfast option for starting the day strong. Just take a few minutes over the weekend to whip up the batter and bake before adding a sweet glaze to take some of the stress out of the week.
Plus, because they’re a kid favorite, you won’t have to convince your little ones it’s important to eat breakfast before starting a full day of learning at home or in the classroom.
Find more breakfast recipes perfect for busy, on-the-go mornings at Culinary.net.
Watch video to see how to make this recipe!
Blueberry Cake Donuts
- 1 cup cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/3 cup butter, softened
- 1 cup sugar
- 1/4 teaspoon salt, divided
- 2 teaspoons vanilla extract, divided
- 2 eggs, plus 1 egg yolk
- 1 cup buttermilk
- 2 cups blueberries
- 2-4 cups powdered sugar
- 1/2 cup milk
- Heat oven to 350 F.
- In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
- In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
- Remove bowl from stand mixer, add blueberries and stir until combined.
- Fill piping bag with batter. Fill mini donut pan cavities about halfway.
- Bake 8-10 minutes. Cool completely.
- In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
- Dip cooled donuts in glaze and place on wired rack to drip off excess.
Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.
Eggs are Recommended as a Nutrient-Rich 'First Food'
(Family Features) Eggs are for everyone, including babies and toddlers, according to the 2020 Dietary Guidelines Advisory Committee that released its Scientific Report outlining nutritional recommendations for Americans. For the first time, this committee, comprised of leading doctors and nutrition scientists, included nutritional guidance for younger children.
The committee recommends eggs as a first food for babies and toddlers since they provide eight essential nutrients that can help build a healthy foundation for life at a time when every bite counts.
Eggs provide nutrition for children and moms-to-be, as well. However, the report found most pregnant women and kids need more choline – an essential nutrient critical for brain health – in their diets.
According to research published in the “Journal of the American College of Nutrition,” 92% of pregnant women do not get enough choline in their diets. Choosing foods high in choline, like eggs, can help pregnant women consume enough of this essential nutrient, helping a baby’s brain and spinal cord develop properly. Just two eggs provide more than half of the recommended daily amount of choline.
At only 70 calories, one egg contains 6 grams of high-quality protein and all nine essential amino acids. Eggs are also a source of vitamin B12, biotin (B7), iodine, selenium, high-quality protein, riboflavin (B2) and pantothenic acid (B5). Additionally, eggs contain lutein and zeaxanthin that can help protect your eyes from harmful blue light that comes from electronic devices.
Lots of parents worry about possible food allergies in their little ones. The committee recommends introducing eggs when your baby is ready for first foods, which may help reduce the chances of developing an egg allergy.
In Your Kitchen
Eggs are a nutritional powerhouse that contribute to health and well-being at every age, and there are plenty of ways to enjoy eggs beyond the basic boiled, scrambled or sunny-side-up. In fact, eggs work well in meals all day long. Toss hard-boiled eggs in a salad, top a sweet potato with an egg for lunch or try a spinach and mushroom frittata for dinner.
Baby-friendly Savory Egg Veggie Pancakes pack in nutrients from whatever vegetables you have on hand and offer a savory twist on classic pancakes. You can add extra toppings like avocado or Greek yogurt for a variety of new textures and flavors.
Another simple way to introduce eggs as a first food is a soft and fluffy egg casserole. You can also incorporate veggies for some added nutrition, since eggs can help you better absorb the nutrients found in vegetables, such as vitamin E and carotenoids like lutein and zeaxanthin.
You can adapt a Veggie Egg Casserole to your child's development and motor skills by cutting small squares or making a simple mash.
Find more kid-friendly recipes and advice about introducing eggs to your youngest family members at EggNutritionCenter.org.
Veggie Egg Casserole
Recipe developed by Stacey Mattinson, RD
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4
- Nonstick cooking spray
- 1/2 sweet onion
- 1 red, yellow or orange bell pepper
- 1 head broccoli florets
- 2 teaspoons canola, avocado or olive oil
- 1 dozen eggs
- 2 cups low-fat cottage cheese
- 1 cup shredded cheese
- 1 teaspoon baking powder
- 1 tablespoon flour
- salt, to taste
- pepper, to taste
- Preheat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.
- Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli florets into small pieces and remove most of stems.
- Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.
- In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.
Savory Egg Veggie Pancakes
Recipe developed by Min Kwon, RD
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 1
- 1/2 teaspoon oil or butter
- 1 egg
- 1 tablespoon milk or breastmilk
- 3 tablespoons cooked or raw vegetables, chopped or grated
- 1 tablespoon flour
- 1 teaspoon ground flaxseeds
- 1/4 teaspoon herbs or spices, such as cinnamon, curry powder, cumin, oregano, turmeric, etc.
- In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
- In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom starts to set.
- Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired shapes and serve.
Source: American Egg Board