Manage Hectic Mornings with Quick, Healthy Breakfasts
(Family Features) Getting kids up and out the door is a challenge all on its own, and on those busy school mornings when nothing seems to run smoothly, healthy breakfasts can go by the wayside. While it’s widely recognized as the most important meal of the day, that doesn’t always mean you have time to sit down and enjoy it.
Solving your morning rush with grab-and-go breakfasts you can make ahead of time accomplishes both goals at once: staying on schedule and fueling your kiddos (and yourself) for the day ahead. These delicious and nutritious recipes come from Healthy Family Project’s 2024 Back to School Campaign, which is raising $12,000 for the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.
These Mixed Berry Whole-Wheat Muffins are a perfect solution when you need to hustle out the door. As a healthy, delicious treat kids can take with them to school or eat during the commute, they’re quick and easy to make. Loaded with blueberries – a bona fide superfood that’s high in fiber, low in calories and high in vitamin C, potassium and vitamin K – you may even need to make a double batch so you have plenty for breakfasts and after-school snacks.
With a simple graham cracker crust and creamy Greek yogurt filling, Mandarin Orange No-Bake Tarts offer another refreshing, kid-friendly morning meal. They can help you start your day on the right foot whether you’re short on time or able to eat a quick bite together as a family.
Discover more ways to manage school-day schedules with easy, nutritious recipes at healthyfamilyproject.com.
Mixed Berry Whole-Wheat Muffins
Recipe courtesy of Healthy Family Project
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 12
- 1 1/4 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- Preheat oven to 400 F. Grease muffin pan and set aside.
- In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.
- Pour batter into prepared muffin tin, filling cups about 3/4 full.
- Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.
- Remove from oven and let cool in muffin tin 5 minutes before removing.
Mandarin Orange No-Bake Tarts
Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Freeze time: 1 hour
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
- 4 mandarin oranges, peeled and segmented
- In bowl, mix graham cracker crumbs with melted butter.
- Press mixture into bottom of individual mini tart pans or mini muffin tin. Refrigerate crusts to set while preparing filling.
- In bowl, combine Greek yogurt, vanilla and honey or maple syrup. Mix well.
- Spoon yogurt mixture into chilled crusts.
- Freeze tarts at least 1 hour. Top with mandarin segments.
Source: Healthy Family Project
Simple Recipes that Make School Days a Cinch
(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
- 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.
- Add lime juice; stir. Sprinkle with cilantro.
- Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
- 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
- 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.
- 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.
- 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.
- 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.
- 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
- Prepare boxed mac and cheese with milk and butter according to package instructions.
- In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
- Stir turkey mixture with mac and cheese to combine.
Source: C&H Sugar
Lemon Cheesecake with Fresh Fruit
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
- Heat oven to 350 F.
- In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.
- 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.
- Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.
- Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.
Add Fruity Flavor and Fun to Holiday Desserts
(Family Features) Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together.
Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.
For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. Or try this Watermelon and Blueberry Cheesecake as the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks.
To find more holiday dessert solutions and other sweet recipe ideas, visit watermelon.org.
Holiday Watermelon Cutouts
Recipe courtesy of the National Watermelon Promotion Board
- 1/2 watermelon, cut into 1/2-inch thick disks
- vanilla frosting or yogurt
- sprinkles, for decorating
- Using holiday cookie cutters, cut shapes out of watermelon disks.
- Decorate watermelon shapes with yogurt.
- Top with sprinkles.
Watermelon and Blueberry Cheesecake
Recipe courtesy of the National Watermelon Promotion Board
Servings: 12
Cheesecake:
- Nonstick cooking spray
- 1/3 cup graham cracker crumbs (2 graham crackers)
- 24 ounces fat-free cream cheese, at room temperature
- 8 ounces low-fat cream cheese, at room temperature
- 1 cup white sugar
- 3/4 cup no-calorie sugar substitute
- 3/4 cup fat-free half-and-half
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon peel, finely grated
- 2 teaspoons vanilla extract
- 1 1/2 cups liquid egg substitute (equivalent of 6 eggs)
Watermelon-Blueberry Sauce:
- 3 cups watermelon juice, with pulp
- 6 teaspoons cornstarch
- 6 tablespoons lemon juice
- 3 tablespoons sugar
- 3 tablespoons no-calorie sugar substitute
- 1-1 1/2 teaspoons lemon extract
- 2 cups diced watermelon
- 3 cups blueberries
- To make cheesecake: Preheat oven to 350 F.
- Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.
- Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
- Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight.
- To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.
- To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.
A Simply Sensational Summer Meal
(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.
Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.
Find more summer meal ideas at Culinary.net.
Cook Up Kebabs
As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:
- Steak, cut into chunks
- Chicken, cut into chunks
- Bratwurst or sausage, cut into slices
- Ground beef, shaped into balls
- Lamb
- Shrimp
- Salmon, cut into chunks
- Bacon, cut into small pieces
- Sliced onions
- Sliced bell peppers
- Sliced jalapenos
- Sliced mushrooms
- Sliced cucumbers
- Cherry tomatoes
Summer Sliders with a Spicy Kick
Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.
These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.
Find more tasty summer recipes at beefandlambnz.com.
Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream
Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
Patties:
- 1 1/3 pounds lean New Zealand grass-fed ground beef
- 1 clove garlic, crushed
- 1 medium onion, grated or finely chopped
- 1 egg, lightly beaten
- 3/4 cup red kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 3 teaspoons dried oregano, chopped
- 2 teaspoons mild smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 cup Parmesan cheese, grated
- salt, to taste
- pepper, to taste
- olive oil
Jalapeno Salsa:
- 1 cup cucumber, thinly sliced into long ribbons
- 3/4 cup fresh cilantro leaves, chopped
- 1 red onion, finely sliced
- 1/2 cup pickled jalapenos, finely chopped
- salt, to taste
- pepper, to taste
- olive oil
- lime juice
Avocado Cream:
- 1 avocado, mashed
- 1/2 cup sour cream
- 1 lime, juice and zest only
- salt, to taste
- pepper, to taste
- 8-12 slider buns, halved
- 2-3 cobs sweet corn, cooked and sliced into shards
- 8-12 small bamboo skewers
- To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
- Heat grill or frying pan to medium heat.
- Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
- To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
- To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
- Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.
A Sweet Summer Treat
Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.
Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.
Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.
Strawberry Cream Cheese Tartlets
Makes: 24 tartlets (4 ounces each)
- 1/2 cup water
- 2 tablespoons lemon juice
- 3 tablespoons lemon zest
- 2 tablespoons gelatin
- 4 cups Well•Pict Strawberries, sliced, divided
- 1/3 cup honey
- 2 packages (8 ounces each) cream cheese
- 1/2 cup sour cream
- 1 cup ice cubes
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup Well•Pict Strawberries, rinsed, for garnish
- 1 cup Well•Pict Raspberries, rinsed, for garnish
- In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
- Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
- In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
- In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.
Roasted and Ready to Serve
Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.
While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.
Find more health resources at usda.gov.
Roasted Potatoes
Recipe courtesy of “A Harvest of Recipes with USDA Foods”
Servings: 6
- 1 pound potatoes, chopped into 1-inch cubes
- 1/2 cup onion, chopped into 1-inch cubes
- 1/2 cup green pepper, chopped into 1-inch cubes
- 1 teaspoon garlic, finely chopped
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon paprika
- Preheat oven to 350° F.
- In medium bowl, mix potatoes, onions, green peppers and garlic.
- Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
- Cover bowl and refrigerate 15 minutes.
- Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.
Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)
Source: New Zealand Wagyu Beef
Well•Pict Berries
Super Snacking
(Family Features) Snacks are a way of life for people of all ages, but especially children, who consume about 25% of their daily calories from snacks, according to research published in the “Journal of Nutrition Education and Behavior.” Providing nutritionally balanced snacks for your children at home can make for a happy and healthy day.
Planning snacks that are as delicious as they are healthy is a winning solution, and snacks are a simple way to add more nutrition to your child’s diet.
For example, low-fat and fat-free dairy foods are essential to children’s growth and overall wellness. They provide calcium and vitamin D, two nutrients kids don’t get enough of, according to the 2015 Dietary Guidelines for Americans. The guidelines recommend 2-3 servings of low-fat and fat-free dairy foods every day, depending on the child’s age.
Giving kids a role in the preparation can give them added incentive to enjoy healthy treats, and these recipes are all easy enough that kids can make them on their own (or with minimal assistance). Giving your kids the ability to play a role in the kitchen and create is a gift that can last a lifetime. The culinary skills they develop early in life can give them the confidence and know-how to cook nutritious meals for themselves as teens and adults.
Dairy: Did You Know?
Dairy foods can add taste and versatility to your plate, but they also deliver a unique package of essential nutrients important for good health.
- Milk has a unique combination of nine essential nutrients: protein; calcium; potassium; phosphorus; vitamins A, D and B12; riboflavin and niacin. Each of these nutrients is a key ingredient of milk and they all work together to help keep bodies healthy.
- Milk, cheese and yogurt are good sources of high-quality protein, which is essential for growth and maintenance of muscle and other proteins within the body.
- Enjoying dairy foods like milk, cheese and yogurt as part of a healthy diet is associated with many health bonuses, including reduced risk of heart disease, Type 2 diabetes and high blood pressure.
Get more ideas to get kids cooking and snacking smart at milkmeansmore.org.
Red, White and Blue Greek Yogurt Bark
Prep time: 5 minutes
Servings: 12
- 3 cups plain non-fat Greek yogurt
- 1/3 cup honey, plus additional for drizzling (optional)
- 1 teaspoon vanilla
- 1/2 cup strawberries, sliced into rounds
- 1/2 cup blueberries
- 1/2 cup raspberries, halved
- In medium mixing bowl combine Greek yogurt, 1/3 cup honey and vanilla.
- On parchment paper-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Press strawberries, blueberries and raspberries into yogurt. Freeze at least 3 hours. Break into pieces upon removing from freezer.
Peanut Butter Yogurt Dip
Prep time: 5 minutes
Servings: 4
- 3/4 cup vanilla Greek yogurt
- 1/4 cup peanut butter
- 1 dash cinnamon
- apples, graham crackers or other dipper of choice
- In bowl, six Greek yogurt, peanut butter and cinnamon until smooth.
- Serve with apples, graham crackers or another dipper of choice.
Good Morning Yogurt Parfait
Prep time: 5 minutes
Servings: 1
- 1/2 cup sliced or diced fruit, any variety
- 6 ounces low-fat or fat-free vanilla yogurt
- 1/4 cup granola or other cereal (optional)
- In small bowl or cup, layer fruit and yogurt, starting with fruit on bottom. Top with cereal or granola, if desired.
- Note: This recipe can be made using low-fat or non-fat cottage cheese sweetened with honey and cinnamon.
Frozen Banana Pops
Prep time: 2 hours
Servings: 8
- 4 large bananas, peeled
- 8 wooden ice pop sticks
- 2 cups vanilla non-fat Greek yogurt
- 1/2 cup creamy natural peanut butter
- Cut each banana in half and carefully insert wooden ice pop stick in bottom of each , about one-third into banana. Place bananas on large baking sheet lined with parchment paper. Freeze bananas until partially frozen, about 30 minutes.
- Carefully dip each banana in tall pint glass of vanilla yogurt to coat, leaving 1/2-inch at bottom of banana uncoated. Return yogurt-coated bananas to parchment paper-lined baking sheet and freeze until completely firm, about 1 hour.
- Microwave peanut butter until smooth and creamy, about 30-45 seconds. Drizzle peanut butter evenly over bananas then place on baking sheet to freeze until peanut butter is firm, about 30 minutes.
- Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.
Back-to-School Food Fit for the Family
(Family Features) As parents and kids navigate back-to-school routines and extracurricular activities, making healthy food choices is essential to keep everyone energized and engaged.
When it comes to selecting snacks and preparing meals, keep it simple and stock up on foods that are easy to prep and can be used in more than one way. One such food: fresh California grapes, which are abundant throughout the fall and into January. Crisp, juicy grapes can be eaten nearly anytime and anywhere, including school, the office and during after-school activities, at home or away.
Whether eaten fresh or frozen for a cool treat, grapes are a healthy, hydrating alternative to highly processed and calorie-rich foods. They can also be used as an ingredient in easy weeknight meals like California-Style Pizza, cousin to Hawaiian pizza, where fresh grapes star instead of pineapple and prepared pizza dough gives the cook a head start. Frozen Yogurt-Dipped Grapes are an easy, fun snack or dessert that kids can help prepare.
For more snack and meal inspiration, visit grapesfromcalifornia.com.
California-Style Pizza
Servings: 8
- 1 pound prepared pizza dough
- 3/4 cup prepared pizza sauce
- 1 1/2 cups halved California seedless grapes
- 1 cup diced lean ham
- 1 cup shredded mozzarella cheese
- Heat oven to 450° F.
- Divide dough into eight equal portions. Spread into pizza rounds on baking sheets.
- Spread with pizza sauce; sprinkle with grapes, ham and cheese. Bake until dough is lightly browned and cheese melted, about 12-14 minutes.
Nutritional information per serving: 220 calories; 11 g protein; 32 g carbohydrates; 6.2 g fat (24% calories from fat); 15 mg cholesterol; 573 mg sodium; 121 mg calcium; 1.4 g fiber.
Frozen Yogurt-Dipped Grapes
Servings: 6 (10 grapes per serving)
- 60 California grapes, any color, rinsed and patted dry
- 3/4 cup 2% vanilla Greek yogurt
- 1/2 cup graham cracker flour or almond flour
- Insert toothpick into each grape. Place yogurt in small bowl. Pour graham cracker or almond flour onto plate. Line 9-by-13-inch baking dish with parchment paper.
- Dip each grape into yogurt, coating two-thirds of grape, then dip yogurt-covered grape into desired flour to coat bottom. Place each dipped grape on baking dish; repeat until all grapes are yogurt-covered and dipped in flour. Freeze at least two hours, or until grapes are frozen solid.
Nutritional information per serving with graham cracker crumbs: 100 calories; 3 g protein; 20 g carbohydrates; 1.5 g fat (14% calories from fat); 0 g saturated fat; 5 mg cholesterol; 55 mg sodium; 0 g fiber.
Nutritional information per serving with almond flour: 110 calories; 4 g protein; 14 g carbohydrates; 4.5 g fat (37% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 5 mg cholesterol; 15 mg sodium; 1 g fiber.
Teddy Wants S'Mores
Teddy Wants S'Mores
Recipe courtesy of Honey Maid Grahams
Servings: 18
- 9 squares Honey Maid Honey Grahams, cut in half
- 8 ounces milk chocolate
- 2 cups Teddy Grahams Graham Snacks, any flavor (optional)
- 1 1/2 cups Jet-Puffed miniature marshmallows
- Arrange graham cracker pieces on bottom of lightly greased and waxed paper-lined 8-by-8-by-2-inch baking pan; set aside.
- Melt chocolate in small saucepan over low heat. Remove from heat; stir in stir in 1 1/2 cups graham snacks, if desired, and marshmallows.
- Spread mixture evenly over graham cracker-lined pan. Press remaining graham snacks on top of chocolate layer, if desired. Let stand until firm.
- Cut into bars using bottom graham halves as guide. Store in airtight container.
Photo courtesy of Getty Images
Hop into Spring with Easter Desserts
(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)
- Heat oven to 325°F.
- Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
- 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.
- Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
- 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
- Heat oven to 325°F.
- 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.
- 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.
- 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
- Heat oven to 325°F.
- Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
- Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
- 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.
- Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- 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.
- Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
- 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
How to Make a Coconut Cream Pie Milkshake
(Family Features) Celebrate spring with this delicious coconut concoction. For more recipes, visit culinary.net.
Watch video to see how to make this delicious recipe!
Coconut Cream Pie Milkshake
- 3 scoops vanilla ice cream
- 1/2 cup milk
- 1/3 cup cream of coconut
- 2 tablespoons sweetened flaked coconut
- 1 whole graham cracker
- whipped cream, for garnish
- graham cracker crumbs, for garnish
- In blender mix ice cream, cream of coconut, flaked coconut and graham cracker on high until smooth. Pour into glass. Top with whipped cream and graham cracker crumbs.
Recipe adapted from MilkMeansMore.org.
Source: Culinary