(Family Features) Grilling is a great way to feed a crowd, but that doesn’t have to be limited to just the main dish. Fresh veggies like asparagus are a perfect accompaniment to grilled favorites and can be placed on the grates right next to the protein you’re serving to make hosting a cinch and avoid heating up the kitchen. Before your next gathering, visit Culinary.net for more recipe inspiration.

Grilled Asparagus

Recipe courtesy of "Cookin' Savvy"
Prep time: 5 minutes
Cook time: 15 minutes

• 1 bundle fresh asparagus
• 1 package (3-4 ounces) prosciutto
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon pepper
• 3 tablespoons butter

1. Preheat grill to medium heat.
2. Wash and cut asparagus spears to equal sizes.
3. Wrap four asparagus spears with prosciutto. Repeat until all asparagus and prosciutto are used, about six bundles. Place in cast-iron skillet or disposable aluminum pan. Cover bundles with garlic powder, onion powder, pepper and butter.
4. Place skillet or pan on grill. Grill 15 minutes, turning bundles halfway through cooking.

Source: Culinary.net

(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.

Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.

Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.

Make Dinner Happen in 30 Minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

A Sweet Treat to Make School Days Special

Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.

These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.

Find more back-to-school desserts at chsugar.com.

No Bake Dragon Fruit Cheesecake Bars

Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons C&H Light Brown Sugar
• 1 pinch salt

Bars:

• 1 small fresh dragon fruit, peeled and cubed small
• 1/4 cup C&H Granulated Sugar
• 12 ounces cream cheese, at room temperature
• 1 1/2 cups C&H Powdered Sugar
• 2 teaspoons pure vanilla extract
• 1 cup plain Greek yogurt, full fat, at room temperature
• 1/2 cup heavy whipping cream, cold

1. To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
2. To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
3. In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
4. In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
5. Cut into 16 bars.

Spice Up Weeknights

Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Taco Mac and Cheese

• 1 box macaroni and cheese
• 1/4 cup milk
• 4 tablespoons butter
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 onion, diced
• 2 teaspoons taco seasoning

1. Prepare boxed mac and cheese with milk and butter according to package instructions.
2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
3. Stir turkey mixture with mac and cheese to combine.

 Source: C&H Sugar

(Family Features) If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour. Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

Source: Culinary.net

(Family Features) Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches at breakfast and beyond.

Give Her the Day Off
Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her morning is one of rest and relaxation while you handle kitchen duties from prep to cleanup. These Bacon-Wrapped Egg Muffins are easily customizable to suit your family’s favorite tastes with nearly endless possibilities. Just make sure to place a foil-lined cookie sheet under the muffin tin to make cleanup a breeze.

For a sweeter touch on brunch, these Cinnamon Muffins offer a one-ingredient solution that take just 15 minutes to prepare. Serve alongside the egg muffins or let these ooey-gooey bites bake while mom enjoys the main course.

Add Flowers
Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Create a Personalized Card
Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret – a storebought card means all the same when paired with a heartfelt message that conveys your love.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. Find more family-friendly recipe ideas at Culinary.net.

Bacon-Wrapped Egg Muffins

Recipe courtesy of "Cookin' Savvy"

• 1 pound regular-sliced bacon (not thick-sliced)
• 10 eggs
• 1/2 cup shredded cheese
• 1/3 cup half-and-half or milk
• 1 tablespoon garlic pepper
• 1/3 cup chopped fresh or frozen spinach

1. Preheat oven to 400 F.
2. Using muffin tin, wrap bacon around inside of each muffin hole. In bowl, whisk eggs, cheese, half-and-half, garlic pepper and spinach. Pour into each hole, filling about halfway to avoid overflowing while cooking. Cook 40 minutes, or until eggs are golden.

Tips: Place muffin tin on cookie sheet lined with aluminum foil to catch grease and make cleanup easier. If you want bacon taste without lining muffin holes, mix fried bacon pieces into eggs.

Substitutions: Line each hole with hashbrowns then add egg mixture. Use broccoli instead of spinach, if desired.

Cinnamon Muffins

Recipe courtesy of "Cookin' Savvy"

• 2 tubes (8-count each) cinnamon rolls

1. Preheat oven to 400 F.
2. Grease muffin tin or line with liners. Using kitchen shears, cut each cinnamon roll into pieces and place in muffin holes.
3. Bake about 15 minutes, or until golden. Let cool then add provided icing.

Tip: To make icing extra special, add 2 tablespoons creamer and mix well before icing muffins.

 Source: Culinary.net

(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.

Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.

After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.

Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.

Mexican Cactus Pork Stew

Recipe courtesy of "Cookin' Savvy"

• 1 pound pork shoulder (leftover or fresh)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) mild chili beans
• 1 cup chopped cactus (nopales)
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

1. If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
2. Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
3. Simmer 25 minutes then garnish with green onions and cilantro.

Kid-Friendly Mexican Cinnamon Cookies

Recipe courtesy of "Cookin' Savvy"

• 4 sticks butter, at room temperature
• 4 cups self-rising flour, plus additional for coating workspace
• 2 teaspoons cinnamon
• 1 egg
• 3/4 cup sugar

Topping:

• 2/3 cup sugar
• 4 teaspoons cinnamon

1. Preheat oven to 375 F.
2. In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
3. Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
4. Bake 10 minutes.
5. To make topping: In bowl, combine sugar and cinnamon.
6. Roll warm cookies in mixture and let cool on rack.

(Family Features) Even if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration.

Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.

A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake – a perfect complement to the savory roast and veggies.

Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth.

For more Easter recipe inspiration, visit Culinary.net.

Easter Roast

Yield: 1 roast

• Salt
• pepper
• garlic powder
• 1 roast (3 pounds)
• 1 bag (1 pound) baby carrots
• 1 bag (1 1/2 pounds) trio potatoes or potato of choice
• 3 cups beef broth
• 1 can (10 ounces) cream of mushroom soup
• 1 tablespoon garlic pepper
• 3 tablespoons brown sugar
• 1 onion, roughly chopped
• 1 bundle asparagus

1. Preheat oven to 350 F.
2. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan.
3. Place carrots on one side of roasting pan and potatoes on other side.
4. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes.
5. Serve from pan or place on platter for more formal presentation.

Refrigerator Rolls

Yield: 18 rolls

• 2 packages yeast
• 1/2 cup sugar
• 2 cups lukewarm water
• 6-7cups all-purpose flour, divided
• 2 teaspoons salt
• 2 eggs
• 1 stick softened butter
• oil, divided

1. In large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter.
2. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface.
3. Wash and dry bowl then grease with drizzle of oil. Place dough in bowl and let rise 1 hour or store in refrigerator if making in advance.
4. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour.
5. Heat oven to 350 F. Bake rolls 30 minutes.
6. Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.

Blueberry Crumble

Yield: 1 cake

• 1 can blueberry pie filling
• 1 box yellow cake mix
• 1 bag (4 ounces) chopped pecans
• 1 stick butter, melted
• 1/4 cup oil
• whipped cream, for serving (optional)
• vanilla ice cream, for serving (optional)

1. Preheat oven to 350 F.
2. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix.
3. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter.
4. Bake 1 hour until golden brown and bubbly.
5. Serve with whipped cream or vanilla ice cream, if desired.

Source: Culinary.net

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

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

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

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

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

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

Old Fashioned Bourbon Maple Popcorn with Pecans

Servings: 4-6

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

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

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

Spicy Korean Barbecue Popcorn

Servings: 4-6

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

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

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

Mocha Popcorn

Yield: about 6 quarts

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

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

Sugar and Spice Popcorn

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

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

Source: Popcorn Board

(Culinary.net) Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved.

Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.

Visit Culinary.net to find more quick, simple snacks.

Watch video to see how to make this recipe!

Roasted Pumpkin Seeds

•             Water
• 1 1/2    cups raw pumpkin seeds
• 2          teaspoons sea salt, plus additional for seasoning (optional)
• 2          teaspoons salted butter, melted
• 1          teaspoon garlic powder
• 1          teaspoon paprika

1. In pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.
2. Preheat oven to 350 F. Line baking sheet with foil or parchment paper.
3. In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.
4. Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.

Source: Culinary.net

(Family Features) Before the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.

Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Add Savory Spice to Game Day Celebrations

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.

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.

Score a Touchdown with a Game Day Dip

One of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.

This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives – and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.

Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.

Game Day Taco Dip

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 12

• 1 pound ground beef
• 1 package (1 ounce) taco seasoning
• 1/4 cup water
• 2 tablespoons minced cilantro
• 1 can (16 ounces) refried beans, zesty salsa flavor
• 1 jar (16 ounces) thick and chunky salsa, medium or hot
• 2 cups guacamole
• 1/2 cup sour cream
• 3 packages (5 ounces each) Fresh Express Butter Supreme
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup tomatoes, chopped
• 1 can (2 1/4 ounces) sliced black olives, drained
• 1 package (14 ounces) tortilla chips

1. In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.
2. In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.
3. Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.
4. Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2 cup butter, cubed
• 1/3 cup flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 10 chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Source: Fresh Express

(Family Features) As families and friends gather on patios and decks to enjoy the warmth of summer and meals fresh off the grill, many are searching for that perfect ingredient that can complement salads, appetizers, main courses, desserts and more.

This year, you can turn to pecans to elevate meals and give your guests something to rave about. Iconic for their flavor versatility – shining in a wide range of profiles from sweet and spicy to salty, smoky and savory – they’re a tasty addition for favorite summertime recipes.

From an enjoyable crunch to comforting creaminess and a satisfying chew, pecans deliver a perfect bite and texture. These Grilled Pork Chops with Peach Pecan Salsa, for example, are loaded with fresh flavors for an easy, nutritious warm-weather meal.

Taste is just the beginning – pecans also pack a nutritious punch with a unique mix of health-promoting nutrients and bioactive compounds. Known for their rich, buttery consistency and naturally sweet taste, pecans have a longstanding tradition as a nut topping. They’re sprinkled atop this Spiced Pecan Grilled Peach Salad with Goat Cheese for a refreshing seasonal salad with a nutty crunch.

To find more recipes that take summer entertaining to the next level, visit EatPecans.com.

Grilled Pork Chops with Peach Pecan Salsa

Cook time: 25 minutes
Servings: 4

• 4 boneless pork loin chops (each 1-inch thick)
• 3/4 teaspoon, plus 1/8 teaspoon, kosher salt, divided
• freshly ground black pepper, to taste
• 2 medium peaches, diced
• 2/3 cup raw pecan pieces
• 2 tablespoons red onion, diced
• 2 tablespoons chopped fresh basil
• 1 teaspoon minced jalapeno pepper
• 2 teaspoons lime juice

1. Season pork chops with 3/4 teaspoon salt and black pepper, to taste.
2. Heat grill or grill pan to medium-high heat.
3. Grill pork chops until browned, about 5 minutes. Flip and cook 5-6 minutes until food thermometer inserted in center registers 135 F.
4. Transfer to plate and rest at least 5 minutes until internal temperature rises to 145-160 F.
5. Gently stir peaches, pecans, onion, basil, jalapeno, lime juice and remaining salt.
6. Add salsa on top of each pork chop with remaining salsa on side.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Prep time: 5 minutes
Cook time: 50 minutes
Servings: 4

Spiced Pecans:

• 1 large egg white
• 3 tablespoons dark brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 2 cups pecan halves

Salad:

• 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• pepper, to taste
• 2 large peaches, halved and pits removed
• 6 cups mixed baby greens (such as arugula, spring mix and spinach)
• 4 ounces soft goat cheese

1. To make spiced pecans: Preheat oven to 275 F. Line rimmed baking sheet with parchment paper and set aside.
2. In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated in mixture. Spread in single layer on prepared baking sheet.
3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
4. To make salad: Heat grill to medium-high heat.
5. In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper, to taste. Set aside.
6. Brush cut sides of peach halves with remaining olive oil and grill until grill lines appear and peaches become tender, 3-5 minutes. Remove peaches and cut into slices.
7. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining cup for snacking. Drizzle each salad with vinaigrette.

Source: American Pecan Promotion Board