When it's summertime, you crave for something cold and fruity.  Combine frozen strawberries with frozen pink lemonade concentrate and you have a recipe for deliciousness.  This fizzy summertime strawberry treat will delight your tastebuds and keep you quenched while basking in the sun.  

Find more drink recipes at culinary.net.

Watch video to see how to make this recipe!

Strawberry Spritzer

• 1 package (10 oz) frozen sliced strawberries, sweetened and thawed
• 2 liters lemon-lime soda, chilled (may substitute for ginger ale)
• 1 can (12oz) frozen pink lemonade concentrate, thawed

1. Pour strawberries in a blender and process until blended thoroughly. 
2. Pour strawberries into a large pitcher; stir in soda and pink lemonade.
3. Serve immediately.

Recipe adapted from Taste of Home.

(Family Features) This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Cooking lamb can be easier than many might think, especially when using a pressure cooker. You can combine aromatic herbs with white wine for a juicy leg of lamb in under an hour. Or try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish. End the meal with festive cupcakes modeled after the Easter bunny, which can satisfy the sweet tooth of guests of all ages.

Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.

Watch video to see how to make these adorable cupcakes!

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

• 1          2-layer size white cake mix
• 1          tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided
• 1          tablespoon McCormick Pure Vanilla Extract
• 3/4       cup white chocolate chips
• 2          sticks butter, softened
• 16        ounces confectioners’ sugar
• 2          tablespoons milk
• 10        drops McCormick Green Food Color
• 1-2       drops McCormick Red Food Color
• 12        large marshmallows, halved crosswise
• 3          tablespoons white nonpareil sprinkles

1. Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
2. To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
3. To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.
4. Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.
5. To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
6. To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.
7. Place both bunny feet against base of marshmallow with toes facing down.

Lemon Dill Slow Cooker Carrots

Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6

• Nonstick cooking spray
• 2          pounds carrots, peeled and cut into 1/2-1-inch chunks
• 2          tablespoons water
• 1/2       teaspoon salt
• 2          tablespoons olive oil
• 2          teaspoons McCormick Dill Weed
• 2          teaspoons McCormick Pure Lemon Extract
• 2          teaspoons Dijon mustard
• teaspoon white wine vinegar

1. Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.
2. Cook on high 3-4 hours, or until tender.
3. In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6

• 2          tablespoons red quinoa
• 2          tablespoons white quinoa
• 1/2       cup water
• 1/4       cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided
• 2          racks of lamb, about 1 pound each
• 3          tablespoons olive oil, divided
• 1 1/8    teaspoons McCormick Gourmet Sicilian Sea Salt, divided
• 1/4       teaspoon McCormick Gourmet Organic Black Pepper
• 2          teaspoons lemon juice
• 2          tablespoons McCormick Gourmet Organic Mint
• 1/8       teaspoon McCormick Gourmet Organic Garlic Powder
• cup plain Greek yogurt

1. Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.
2. Heat oven to 450° F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.
3. Roast 20-25 minutes, or until desired doneness.
4. To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.
5. To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Electric Pressure Cooker Lamb

Prep time: 10 minutes
Cook time: 48 minutes
Servings: 12

• 1          tablespoon McCormick Garlic Powder
• 1          tablespoon McCormick crushed Rosemary Leaves
• 2          teaspoons McCormick Sea Salt
• 1          teaspoon McCormick Thyme Leaves
• 1/2       teaspoon ground McCormick Black Pepper
• 2          tablespoons vegetable oil
• 1          semi-boneless leg of lamb (about 4 pounds)
• 1          cup Kitchen Basics Original Chicken Stock
• 1/2       cup dry white wine
• 2          medium carrots, peeled and cut into 2-inch chunks
• 1          medium yellow onion, cut into wedges
• 1/4       cup water
• tablespoons cornstarch

1. In small bowl, mix garlic powder, rosemary, sea salt, thyme and black pepper. Set aside.
2. In electric pressure cooker, heat oil on saute setting until simmering. Sprinkle half the seasoning mixture evenly over lamb. Place lamb in pressure cooker. Cook 8-10 minutes, or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pressure cooker. Arrange carrots and onion around lamb. Close lid.
3. Cook 25 minutes on high pressure. Once complete, allow pressure to release naturally with vent closed 15 minutes. Vent to release remaining pressure; remove lid. Remove lamb and vegetables from pressure cooker; set aside and keep warm.
4. Set pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5-10 minutes. In small bowl, mix water and cornstarch. Stir into pressure cooker with wire whisk. Cook, stirring occasionally, 1-2 minutes, or until thickened. Serve lamb and vegetables with gravy.

Source: McCormick

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.

10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

• 1 1/2    cups graham cracker crumbs
• 5          tablespoons butter, melted
• 16        ounces cream cheese, at room temperature
• 1 1/2    cups powdered sugar, divided
• 3          tablespoons lemon juice
• 1          tablespoon lemon zest
• 1 1/4    cups heavy whipping cream, divided
• fresh berries

1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
4. Refrigerate cheesecake at least 4 hours, or until firm.
5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

• 1          frozen puff pastry sheet (17.3 ounces), thawed
• 1          large egg
• 1-2       teaspoons milk

Frosting:

• 1/4       cup unsalted butter, at room temperature
• 8          ounces cream cheese, chilled
• 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
• 1          teaspoon coconut extract
• 1/2       teaspoon pure vanilla extract
• 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

• assorted fresh fruit
• powdered sugar, for dusting (optional)

1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
5. Cool completely on wire rack.
6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
9. Spread or pipe coconut cream cheese frosting into middle.
10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)

Source: KitchenAid

(Family Features) Warmer weather has arrived and that means it’s salad season.

There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.

The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.

To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

• 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
• 2 large boneless, skinless chicken breast halves (about 1 pound)
• salt, to taste, plus 1/2 teaspoon, divided
• pepper, to taste, plus 1/2 teaspoon, divided
• 4 1/2 tablespoons stone ground mustard, divided
• 1 1/2 tablespoons orange marmalade, plus 1/3 cup, divided
• 2 tablespoons minced fresh chives
• 1 large lemon, zested and juiced (about 1/3 cup juice)
• 1/4 cup olive oil
• 1 bag (9 ounces) leafy romaine pieces
• 8 wooden skewers
• 1/3 cup chopped almonds, toasted
• 1/3 cup crumbled firm white cheese (such as blue cheese, feta or goat)

1. Heat oven to 375° F. Drain beets; set aside.
2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
4. Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Substitution: Whole pickled beets may be substituted. Cut beets in half.

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

Source: Aunt Nellie's

Fewer calories, more protein is a winning combo for weight loss and healthy aging

(Family Features) Do you pay attention to how much protein you eat at each meal? A new study suggests that when it comes to weight loss and healthy aging, getting enough protein at mealtimes is important.

Duke University researchers found obese women who ate adequate or high amounts of protein, including nutrient-rich lean pork, as part of a six month weight-loss diet not only lost weight, they improved their ability to get around, too.

“There’s no magic bullet when it comes to weight loss,” said Connie Bales, PhD, professor in medicine at Duke University. “But our research suggests a higher-protein, lower-calorie diet, including lean pork, could be a viable solution – especially for older women who are most at risk.”

While most Americans eat the majority of their protein at dinner, researchers suggest there could be benefits to spreading protein throughout the day. In this study, women ate 30 grams of protein at each meal with two of the meals including lean pork. Choices like tenderloin, low-sodium ham, chops and lean ground pork are among the seven cuts of pork that meet the USDA guidelines for “lean” by containing less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per 100 grams of meat. In fact, pork tenderloin has the same amount of fat as a skinless chicken breast.

The next time you fire up your grill, try these lemon-basil pork chops. Serve up 30 grams of tasty protein for dinner, while tapping into the flavors of summer.

Visit porkbeinspired.com and Smithfield.com for more pork-inspired recipes, intriguing flavors and nutritional information.

Grilled Lemon-Basil Pork Chops with Lemon-Basil Orzo

Serves: 4

• 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
• 3 small lemons
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 1/2 tablespoons fresh basil, chopped
• 8 ounces orzo
• salt, to taste
• pepper, to taste

1. Zest and juice lemons. In small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of mixture. Transfer remaining mixture to large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
2. Meanwhile, prepare orzo according to package directions. Drain and return orzo to pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
3. Prepare a grill to medium-high heat and lightly oil grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
4. Serve chops with orzo.

Nutritional information per serving: 440 calories; 30 g fat; 3 g saturated fat; 70 mg cholesterol; 30 g protein; 47 g carbohydrates; 2 g fiber; 60 mg sodium.

Source: National Pork Board

Sweet ideas for a bright, seasonal spread

(Family Features) Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes.

“Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that’s no fun,” McCormick Executive Chef Kevan Vetter said. “With simple pantry staples – like food color – and a little planning the night before, you can enjoy a fun and tasty holiday brunch.”

These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast.

• Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles.
• Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring.
• Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg.

For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Baby Chick Cupcakes

Prep time: 30 minutes
Servings: 24

• 1 package (12 ounces) white confectionary coating wafers
• 1 cup (2 sticks) butter, softened
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 box (16 ounces) confectioners’ sugar
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
• 2 tablespoons milk, plus additional (optional)
• 48 unfrosted mini yellow cupcakes, baked in white paper liners
• sprinkles (optional)
• additional McCormick Color from Nature Food Colors (optional)

1. To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
2. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
3. To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
4. Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

Carrot-Shaped Waffles

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

• Nonstick cooking spray
• 2 cups all-purpose waffle and baking mix
• 1 1/3 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• 3 teaspoons McCormick Pure Vanilla Extract, divided
• 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
• 1 teaspoon Berry color from McCormick Color from Nature Food Colors
• 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar

1. Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
2. Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
3. In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
4. To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

Streusel Topping:

• 1/2 cup firmly packed light brown sugar
• 1/2 cup flour
• 2 teaspoons McCormick Cinnamon, Ground
• 1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

• 6 eggs
• 1 cup, plus 2 tablespoons, milk, divided
• 1/4 cup, plus 2 tablespoons, granulated sugar, divided
• 1 teaspoon McCormick Cinnamon, Ground
• 1 loaf French bread, cut into 1-inch cubes
• nonstick cooking spray
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon McCormick Pure Lemon Extract
• 2 cups blueberries, divided

1. To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
2. To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
3. In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
4. Heat oven to 350° F.
5. Remove casserole from refrigerator. Let stand 10-15 minutes.
6. Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

Source: McCormick

Tofu Tikka Masala

• 5 teaspoons lemon juice
• 1 teaspoon ginger, grated
• 2 garlic cloves, crushed
• 1 gram jalapeno chile, chopped
• 3 tablespoon cilantro, chopped
• 1 teaspoon chili powder
• Salt to taste
• 1/2 pound Wildwood Vacuum Pack Tofu
• 2 tablespoons vegetable oil
• 1/2 medium onion, chopped in 1-inch long thin slices
• 1/4 teaspoon turmeric powder
• 3-4 tablespoons plain or unsweetened yogurt
• 1 cup Wildwood Plain Soymilk
• Chopped cilantro (for garnish)

1. In bowl, mix lemon juice, ginger, garlic, green chili, half of cilantro, chili powder, salt and tofu together; mix well and cover. Let marinate for an hour.
2. In pan, heat oil and slowly add onions. Cook for 3 to 5 minutes on medium heat until translucent.
3. Slowly add turmeric powder, yogurt, soy milk and remaining cilantro to the pain. Mix well for a few minutes until sauce thickens.
4. Add tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
5. Garnish with fresh cilantro and serve immediately with Indian Naan bread or heated rice.

Source: Wildwood Foods

(Family Features) It’s summer and there’s little that can compare to the refreshing sparkle that fresh lemon or lime gives a tall glass of iced tea or an ice-cold bottle of water. (And how about that great citrus taste on grilled fish?) But it’s not always easy — or convenient — to bring a whole lemon or lime with you when you’re on the go. Worse yet, it’s so frustrating to reach for a fresh lemon or lime at home only to realize either you’re out or they’ve gone bad sitting in your refrigerator.

Now, there’s good news for lemon and lime lovers. Fresh squeezed lemon and lime taste is now as simple as a tear of a packet or a shake of a bottle — and you don’t have to worry about it going bad before you’ve had a chance to use it. True Lemon and True Lime crystallized lemon and lime substitutes are made with 100 percent all-natural ingredients including real lemon and lime juice and oils. Available in packets and now rolling out nationwide in shaker containers, both can be used just like you would fresh lemon or lime juice.

True Lemon and True Lime can add true citrus flavor to:

• Drinks and smoothies,
• Marinades, rubs and flavoring pastes,
• Sauces,
• Main dishes,
• Fruits, vegetables and side dishes,
• Desserts and
• Any dish or drink that needs flavor-enhancing lemon or lime.

Convenient packets of the all-natural crystallized lemon and lime are also great to take to the office, to the gym or on summer vacation — anytime you’re on the go. Each packet contains the equivalent of 1 tablespoon of fresh lemon or lime juice with no calories, carbohydrates, preservatives or sodium, but with a full 25 percent of an adult’s daily vitamin C requirement. True Lemon and True Lime shakers have the same health benefits and offer an easy way for home chefs to sprinkle on a zesty citrus taste. They are also a great salt substitute for those watching their sodium intake.

For more information and recipes, visit www.truelemon.com.

Luscious Lime Summer Smoothie

Makes 1-1/2 cups

• 3/4 cup orange juice
• 2 packets True Lime
• 1 ripe medium banana
• 3 tablespoons chopped fresh mint
• 2 kiwi fruit, peeled and halved
• 2 cups crushed ice

1. Place all ingredients in blender and blend until smooth.

Lemon Herb Salmon

Serves 4

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 4 packets True Lemon
• 1 clove garlic, minced
• 1/8 teaspoon rosemary
• 1/2 teaspoon thyme
• 1 tablespoon chives
• 1 teaspoon ground black pepper
• 4 medium salmon steaks, cut 1/4 inch thick

1. In large bowl, combine all ingredients except salmon steaks; mix well. Add fish to bowl; spoon marinade over fish until well coated. Cover; refrigerate at least 2 hours, turning fish over after 1 hour.
2. Place fish on broiler pan or on hot grill. Broil or grill 4 to 6 inches from heat, 10 to 15 minutes or until fish flakes easily with fork.

Source: True Lemon

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

• 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2       cup cold water
• 1          (4-serving size) package instant vanilla flavor pudding mix
• 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
• 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)

1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

• 1 (10-ounce) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice from concentrate
• Yellow food coloring if desired
• 2 cups (1 pint) whipping cream, stiffly whipped
• 1 (9-inch) pastry shell, baked
• Fresh raspberries for garnish, optional

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
• 1          (8-ounce) carton plain yogurt
• 1          small banana, cut up
• 1          cup frozen or fresh whole strawberries
• 1          (8-ounce) can crushed pineapple packed with juice, chilled
• 2          tablespoons lemon juice from concentrate
• 1          cup ice cubes
• Halved fresh strawberries, optional

1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
   With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1          cup milk
• 1/2       cup frozen pineapple juice concentrate, thawed
• 2          tablespoons lime juice from concentrate
• 3/4       cup toasted flaked coconut
• Edible flowers, optional

1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
   Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

• 3          tablespoons cornstarch
• 1 1/3    cups water
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3          egg yolks, beaten
• 2          tablespoons butter or margarine
• 1          teaspoon vanilla extract
• 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
• 1          (9-inch) baked pastry shell or 1 (9-inch)
• graham cracker crust
• Whipping cream, whipped

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
   Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

Save

Save

(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.

Skip the hassle of preparing a full meal by serving a number of small bites, dips and spreads for your guests to enjoy. Most hors d’oeuvres can be prepared ahead of time so you can spend more time with your guests instead of in the kitchen, making it easy to entertain flawlessly.
The best part is you don’t have to break the bank to host a fabulous holiday gathering. By switching from national name brands to a grocer like ALDI, party essentials and seasonal must-haves, such as holiday gifts and baking necessities, can be as much as 50 percent less. Manufactured by many of the nation’s leading food producers, these exclusive brand items often meet or exceed the quality and taste of the national name brands.

Try these hors d’oeuvre serving tips from food stylist and loyal ALDI shopper Janice Stahl:

• Rethink the regular: Surprise guests and get creative with classic recipes by changing the presentation. Square pizza bites, circular tea sandwiches or star-shaped fruit make entertaining fun.
• Keep hors d’oeuvres simple: Serve foods that are bite-sized and easy to pick up. Try skewers to create festive kabobs, which are perfect for nibbling.
• Presentation is everything: Experiment with serving pieces like vases, champagne glasses or appetizer cups that add special interest to bite-sized snacks from chips and dip to shrimp cocktail.

With these simple tips and recipes, you’ll be ready to throw a festive holiday hors d’oeuvres party that’s easy and affordable. Visit www.aldi.us for more entertaining ideas.

Cranberry Shrimp Ceviche Cups

$0.58 per serving at ALDI
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour to chill
Cook time: 3 minutes
Yields: 16 ceviche cups

• 1 1/2 teaspoons iodized salt, divided
• 16 ounces medium raw shrimp, thawed
• 1 cup dried cranberries
• 1/2 red onion, roughly chopped
• 1/2 cup fresh parsley
• 1/2 jalapeno, roughly chopped
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 teaspoon crushed red pepper or ground black pepper
• 1 teaspoon oregano
• 16 ounces tortilla chips
• 2 limes cut into wedges
• Fresh cranberries, optional

1. Bring medium pot of water to a boil. Season with 1 teaspoon salt.
2. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
3. In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
4. Add cranberry mixture to shrimp.
5. Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
6. Refrigerate for 1 hour.
7. To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.

Pistachio Lemon Truffles

$0.43 per serving at ALDI
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 30 minutes, plus 1 hour to chill
Cook time: 30 minutes, plus 1 hour to chill
Yields: 24 truffles

• 1 1/4 cups pistachios, shelled
• 8 ounces cream cheese
• 4 ounces plain goat cheese
• 3/4 cup dried mixed berries, chopped
• 1/2 teaspoon iodized salt
• 1 teaspoon fresh lemon juice
• 4 teaspoons finely chopped lemon zest
• Pinch ground black pepper

1. Roughly chop pistachios, place in bowl.
2. With electric mixer, cream together remaining ingredients. Refrigerate for 1 hour.
3. Scoop tablespoon size balls of cheese mixture and roll in pistachios to coat.
4. To serve, sprinkle platter with remaining pistachios and place truffles on top. Serve with crackers.

Signature Drink

A signature drink is a must at any holiday soiree. Get creative by offering guests a specialty cocktail that matches the color scheme for the event. An avid party hostess, food stylist Janice Stahl makes the occasion special by pairing white wine with a splash of cranberry-pomegranate juice, garnished with fresh fruit or herbs. Giving your signature drink an original name to reflect your personality is an added touch your guests will love. For a lasting impression, hand out recipe cards of your signature drink as party favors.

Signature Drink

$0.58 per serving at ALDI
Recipe courtesy of ALDI Food Stylist, Janice Stahl

• Sugar for glass rim
• 1/2 cup white wine
• 1/2 cup cranberry- pomegranate juice
• 1 tablespoon fresh cranberries
• Fresh fruit for garnish

1. Dip rim of glass in sugar.
2. Pour wine and juice into glass, stirring to combine.
3. Drop in cranberries, along with any additional fruit desired. Serve immediately.