(Family Features) Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that's sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations, or casual weekend brunches at home.
Here's a list of items to consider when preparing for your outdoor brunch:
Angelic Eggs - Take hard-boil eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.
Dog-Day Fruit Salad - Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel, and honey.
Classic Bloody Mary - Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.
For more brunch recipes, visit www.Tabasco.com.
Eggs Benedict Casserole
- 6 cups French bread, cut into cubes
- 12 large eggs
- 1 1/2 cups milk
- 3 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 2 1/2 teaspoons Tabasco brand Original Red Sauce, divided
- 12 ounces Canadian bacon, chopped
- 1 (9-ounce) package Hollandaise sauce
- Preheat oven to 350° F.
- Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.
- Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.
- Serve casserole with warm Hollandaise sauce.
(Family Features) When it’s cold outside and snow blankets the ground, try heating up the oven and whipping up a batch of Snowball Cookies. These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach.
For more cookie recipes, visit www.culinary.net.
Watch video to see how to make this delicious recipe!
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/ 2 cup Greek yogurt
- 3 3/4 cups powdered sugar
- 1/2 cup butter
- 3 tablespoons milk
- 2 teaspoons coconut extract
- 1 cup shredded coconut
- Heat oven to 400° F.
- Cream together shortening, sugar, egg and vanilla extract.
- Sift together flour, salt and baking soda. Add mixture to wet ingredients, alternatively adding in Greek yogurt.
- Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.
- Bake 8 minutes. Transfer to cooling rack immediately.
- In medium bowl, using a mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined. Beat on high until frosting is smooth and fluffy.
- Spread frosting on cookies. Pour shredded coconut into small bowl. Press cookies, frosting side down, into shredded coconut.
- Store in airtight container.
Recipe adapted from Milk Means More.
(Family Features) As the weather cools down and routines ramp up, parents know it becomes increasingly challenging to keep the whole family on track. While most people know breakfast is the most important meal of the day, many don’t realize that protein in the morning is key to starting the day off right.
A protein-rich breakfast including milk can help energize your morning. Plus, protein at breakfast can help you feel full and satisfied, so you won’t feel hungry by mid-morning, which helps the whole family tackle work, errands, school, extracurricular activities or whatever else the day has in store.
One easy way to increase your family’s protein intake at breakfast is to simply add a glass of milk. Each 8-ounce serving has nine essential nutrients, including 8 grams of high-quality, natural protein. If mornings in your household are chaotic, plan ahead by making protein-rich breakfasts the night before that are easy to pair with milk, ensuring that the whole family can get out the door on time and fed in the morning.
“As a mom and a pediatrician, I’m focused on what I feed my kids each day,” said Dr. Jennifer Shu, pediatrician and author. “Milk is a simple, nutritious way to make sure they get high-quality protein at each meal, plus other nutrients like calcium, vitamin D and more.”
When thinking about the week ahead, consider tasty, protein-rich recipes the whole family will love that can be prepared in advance and eaten on the go – like these PB and J Protein Power Muffins. For more recipe ideas and morning inspiration, visit milklife.com/morningprotein.
PB and J Protein Power Muffins
- Nonstick cooking spray
- 1 3/4 cups milk, divided
- 1 cup uncooked quinoa, rinsed according to package directions
- 2 cups all-purpose flour
- 1/2 cup loosely packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup plain nonfat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons creamy reduced-fat peanut butter
- 1/4 cup strawberry preserves
- Heat oven to 350°F and grease 12-muffin tin with nonstick cooking spray.
- In medium saucepan, stir together quinoa and 1 cup milk. Bring to boil over medium heat. Reduce to simmer, cover and cook 10-15 minutes until quinoa is tender and milk is absorbed.
- In large bowl, combine flour, brown sugar, baking powder and salt; whisk to combine. In medium bowl, combine remaining milk, Greek yogurt, eggs, vanilla and peanut butter; mix well. Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa. Divide batter among muffin cups.
- Drop 1/2 teaspoon of strawberry preserves into center of each muffin tin on top of batter. Bake 20-25 minutes until an inserted toothpick comes out clean.
- Allow to cool 5-10 minutes. Serve with 8-ounce glass of milk.
Nutritional information per serving: 540 calories; 8 g fat; 1.5 g saturated fat; 70 mg cholesterol; 25 g protein; 91 g carbohydrates; 4 g fiber; 520 mg sodium; 517 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
Leidy HJ, Lepping RJ, Savage CR, Harris CT, Neural responses to visual food stimuli after a normal vs. higher protein breakfast in breakfast-skipping teens: a pilot fMRI study. Obesity. 2011;19:2019-2025.
Leidy HJ,Bossingham MJ, Mattes RD, Campbell WW. Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. British Journal of Nutrition. 2009;101:798-803.
(Family Features) From the celebrity on TV to your coworker at the watercooler, everyone is talking about turmeric. That’s because scientific evidence has been building around the potential health benefits, including anti-inflammatory properties, of curcumin, a compound in turmeric. These six tempting recipes – from a morning shake to baked chicken – will quickly make turmeric the new star of your spice cabinet. Find more tips for using turmeric at McCormick.com.
(Family Features) Eating a high-protein breakfast can help provide energy and focus to keep your day on track. While many experts now recommend 25-30 grams of protein at each meal, the average breakfast plate only contains 13 grams. One way to help close the gap is to add an 8-ounce glass of milk to your meal. Whether organic, flavored or white, each variety provides nine essential nutrients, including 8 grams of high-quality protein per 8 ounces to help start the day on the right foot.
Get ahead of the game and prep breakfast the night before so you have something delicious and satisfying to look forward to each morning. Now is the perfect time to update your routine with these powerhouse breakfast ideas. These recipes are all made and paired with milk, helping you get protein and nutrients you need to fuel your day.
Once you try these delicious recipes, you’ll never go back to your old, lackluster options again. For additional breakfast inspiration, visit milklife.com.
(Family Features) Parents may be wondering how to ensure their children are staying hydrated, maintaining healthy diets and getting the nutrients they need during the summer months. According to the U.S. Department of Agriculture and the U.S. Department of Health and Human Services, the reality is one out of two kids ages 9 and up are missing out on key nutrients like calcium, vitamin D and potassium – putting them at risk for serious health issues.
Pediatrician and best-selling author Dr. Tanya Altmann suggests moms can help fill that gap by making sure kids fuel their bodies with proper nutrition. Milk is the top food source for calcium, vitamin D and potassium, and Altmann encourages moms to serve milk at most meals and water in between to ensure kids get the recommended servings of milk, depending on age group, throughout the day.
“Milk is a simple way to help give kids of all ages nutrients they need to grow strong, and they already love it,” Altmann said. “Pour a glass of milk alongside your kid’s favorite snack or use milk in a smoothie or oatmeal for breakfast.”
This summer, try a twist on a classic, kid-approved lunch – for breakfast. These Peanut Butter and Jelly Pancake Dippers combine two favorite flavors, a peanut butter pancake with a jelly dip, for a simple recipe the whole family is sure to enjoy eating. Pair with an 8-ounce glass of milk for nine essential nutrients to fuel summer mornings.
For more nutritious, kid-approved recipes to pair with a glass of milk, visit pourmoremilk.com.
Peanut Butter and Jelly Pancake Dippers
Recipe courtesy of MilkPEP
Servings: 5 (2 pancake dippers per serving)
- 1/4 cup old-fashioned rolled oats
- 1/2 cup whole-wheat flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons brown sugar, packed
- 1 teaspoon baking powder
- 1 large egg
- 1 tablespoon vegetable oil
- 4 tablespoons reduced-fat creamy peanut butter
- 1 cup fat-free milk
- nonstick cooking spray
- 1/3 cup sugar-free raspberry preserves, for dipping
- 1 glass (8 ounces) fat-free milk
- In blender, combine oats and flours and pulse 3-4 times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter and 1 cup milk. Pulse several times until combined and no lumps in batter.
- Heat nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto skillet, cook 1-2 minutes until bubbles appear around edges then flip and cook another 1-2 minutes until golden. Immediately roll up pancake and secure with toothpick. Repeat process with remaining batter.
- Serve with raspberry preserves for dipping and pair with remaining 8-ounce glass of milk.
Nutritional information per serving: 310 calories; 9 g fat; 1.5 g saturated fat; 45 mg cholesterol; 17 g protein; 43 g carbohydrates; 3 g fiber; 430 mg sodium; 431 mg calcium (45% of daily value). Nutrition figures based on using fat-free milk, and include an 8-ounce glass of fat-free milk.
(Family Features) More daylight in the evening, birds chirping in the morning and plants sprouting up from the ground are signs that Spring has sprung. With the return of outdoor activities and sunshine, it's the perfect time to build on your family's healthy habits with farm fresh foods you can trust for quality nutrition.
Start by looking for fresh and wholesome foods at the grocery store. Milk is one of the original farm-to-table foods that contains nine essential nutrients, including high-quality protein, potassium and calcium. Milk is also remarkably simple, with just three ingredients: milk and vitamins A and D. Compare that to plant based alternatives, which often have more than 10 ingredients, including added salt, sugar, stabilizers and emulsifiers like locust bean gum, sunflower lecithin and gellan gum.
Many people don't realize that the real dairy milk at the local grocery store often originates from dairy farms about 300 miles away and arrives on shelves in just 48 hours, on average, after leaving the farm.
Try a twist on farm-fresh ingredients with an egg-infused breakfast twist on a classic Italian salad. When paired with an 8-ounce glass of milk, this delicious omelet fulfills 80 percent of your daily calcium value for a calcium-rich breakfast.
For more information and kid-friendly seasonal recipe ideas, visit milklife.com.
Recipe courtesy of MilkPEP
- 2 teaspoons olive oil
- 1 large egg
- 2 large egg whites
- 3 tablespoons fat free milk
- 1/2 beefsteak tomato, sliced
- 1/4 cup lowfat shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped
- 1 8-ounce glass of milk
- Heat olive oil in a large nonstick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed.
- Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2 -3 minutes.
- After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk and enjoy.
Nutritional information per serving: 360 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium (80% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
Study finds drinking more milk growing up is associated with increased height at 17
(Family Features) Drinking real dairy milk is especially important for growing kids, and new research suggests regularly drinking more milk throughout childhood is associated with an increase in teenage height, according to a new study in “The Journal of Nutrition.”1
Researchers followed more than 700 kids from the time they were born, analyzing their height and diet from ages 2-17, and found each additional glass of milk kids drank per day throughout childhood increased their height at age 17 by around 0.39 centimeters. That means the more milk kids drank regularly growing up, the taller they were. Water and other beverages, including 100 percent juice and sugar-sweetened beverages, didn’t have the same effect.
These findings add to a growing body of research that suggests regularly drinking milk during the growing years is associated with greater height in the teen years, while regularly skipping milk or drinking non-dairy milk alternatives, like almond or soy milk, is linked to shorter height.2, 3, 4
The 2015-2020 Dietary Guidelines for Americans recommend two cups of milk and milk products each day for kids ages 2-3, two and a half cups each day for kids 4-8 and three cups each day for kids 9-18. While it’s hard for kids to get nutrients they need to grow strong without milk in their diets, eighty-five percent of Americans fall short of these daily recommendations, which includes most children over 3 years old.5, 6
Serving an eight-ounce glass of milk alongside meals or snacks is an easy way to give kids nine essential nutrients, including high-quality protein, and get them closer to these recommendations. Try pairing these homemade cereal bars from Jamielyn Nye, author of iheartnaptime.net, with a cold glass of milk for an easy after-school snack, and find more kid-approved recipes at pourmoremilk.com.
Homemade Cereal Bars
Recipe courtesy of Jamielyn Nye, author of iheartnaptime.net, on behalf of Milk Life
- 1/2 cup peanut butter
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 3 1/2 cups dry cereal
- Line 8-by-8-inch pan with parchment paper and set aside.
- In a medium size sauce pan, combine peanut butter and honey and cook 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.
- Add in dry cereal and stir until completely coated then press into lined pan. Use piece of parchment paper to press firmly down on bars.
- Refrigerate bars 1 hour, or until ready to serve.
- Serve with eight-ounce glass of milk.
Nutritional information per serving: 180 calories; 4 1/2 g fat; 1 g saturated fat; 5 mg cholesterol; 10 g protein; 26 g carbohydrates; 1 g fiber; 160 mg sodium; 306 mg calcium (30% of daily value). Nutrition figures include an eight-ounce glass of fat free milk.
1Marshall TA, Curtis AM, Cavanaugh JE, Warren JJ, Levy SM. Higher longitudinal milk intakes are associated with increased height in a birth cohort followed for 17 years. The Journal of Nutrition. 2018;148(7):1144-1149.
2Wiley AS. Does milk make children grow? Releationships between milk consumption and height in NHANES 1999-2002. American Journal of Human Biology. 2005;17(4):425-441.
3Rockell JEP, Williams SM, Taylor RW, Grant AM, Jones IE, Goulding A. Two-year changes in bone and body composition in young children with a history of prolonged milk avoidance. Osteoporosis International. 2005;16(9):1016-1023.
4 Morency M, Birken CS, Lebovic G, Chen Y, L’Abbé M, Lee GJ, Maguire JL and the TARGet Kids! Collaboration. Association between noncow milk beverage consumption and childhood height. American Journal of Clinical Nutrition. 2017;106(2):597-602.
5 Krebs-Smith SM, Guenther PM, Subar AF, Kirkpatrick SI, Dodd KW. Americans do not meet federal dietary recommendations. The Journal of Nutrition. 2010;140:1832-1838.
6 U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015. 8th Edition, 2015.
(Family Features) With nearly one-third of Americans suffering from sleep disturbances, according to research from the Centers for Disease Control and Prevention, now is the time to rethink your bedtime routine and consider more natural ways to get a good night’s rest.
However, implementing those changes doesn’t have to mean overhauling the way you live. Consider these simple tips that can help you sleep better and longer:
Set a comfortable temperature. Making changes in different aspects of your life to achieve better sleep is a fine plan, but it may not make much difference if you aren’t comfortable in your own bed. Be sure to maximize comfort for a full night of sleep by finding a temperature that works for you, but in general, the National Sleep Foundation recommends a bedroom temperature between 60-67 degrees F.
Tweak your diet. Making simple changes to what you eat and drink can be a positive health-conscious decision, including helping you get better sleep. For example, Montmorency tart cherries, which are available year-round, are one of the few natural food sources of melatonin, a sleep-regulating hormone. New research from the American Journal of Therapeutics shows that insomniacs who drank U.S.-grown Montmorency tart cherry juice for two weeks extended sleep time by 84 minutes.
Consuming two 8-ounce glasses of Montmorency tart cherry juice as part of your daily diet, once in the morning and once at night, can help enhance your sleep time and efficiency. It can also be added to your favorite morning smoothie or a soothing nighttime beverage, such as this Tart Cherry Moon Milk. For additional information and recipes, visit ChooseCherries.com.
Try bedtime yoga. Rather than scrolling on your smartphone or staring at the TV, consider a different routine before heading to bed. Implementing a brief yoga session is one way to clear your mind each night prior to getting quality shut-eye.
While missing out on quality sleep can negatively impact your health, simple changes to your lifestyle and diet can play a role in improving the quality and duration of sleep.
Tart Cherry Moon Milk
Recipe courtesy of Amanda Paa of Heartbeet Kitchen
Prep time: 5 minutes
Cook time: 5 minutes
- 6 ounces almond milk
- 4 ounces Montmorency tart cherry juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon ashwaganda (Indian ginseng)
- dried culinary rose petals
- In small pot, heat almond milk and tart cherry juice over medium heat.
- Remove from heat and whisk in honey and ashwaganda. Top with rose petals and drink warm.
Note: For a more frothy beverage, blend mixture in blender before topping with rose petals.
Source: Cherry Marketing Institute
(Family Features) When you serve kids milk with breakfast, you can feel good knowing they’ll love the taste. Not to mention, as a parent, you’ll appreciate the quality nutrition in each glass. As one of the original farm-to-table foods that kids already love, milk is a simple, wholesome way to show your family how much you care.
Starting the day around the table with loved ones and a glass of milk will help your family get nine essential nutrients that everyone can benefit from, like calcium and vitamin D. Plus, with 8 grams of high-quality protein per every 8-ounce glass, milk at breakfast is a great way to help power through your morning. It’s no surprise that 96 percent of Americans have milk in their refrigerators – because when you pair quality nutrition with quality family time, everyone will feel the love.
Add some excitement to your morning with these quick and easy Homemade Pop Pastries. Kids will enjoy helping to bake up this homemade, heart-shaped version of a breakfast favorite, perfect to share with the people they love. Pair this strawberry-filled recipe with a glass of milk for a delicious breakfast to start everyone’s day on the right foot.
Homemade Pop Pastries
- 1 package (2 crusts) rolled pie crusts, 9-inch diameter
- 3/4 cup strawberry all-fruit spread
- 2 tablespoons lowfat or fat free milk
- 4 fresh strawberries, stemmed
- Heat the oven to 425° F. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
- Unroll both rounds of pie dough onto a lightly floured work surface and place one on top of the other. Using a pizza wheel or a chef’s knife, cut the rounds into eight wedge-shaped pieces (for a total of 16 wedge-shaped pieces).
- Arrange wedges on a work surface. Spread 1 1/2 tablespoons of the fruit spread onto eight of the wedges, leaving 1/2-inch margin around the sides. Arrange the eight wedges on the prepared baking sheet and brush the edges with some of the milk.
- Using a small heart-shaped cutter cut a heart out of each of the remaining eight pastry wedges (discard the hearts) and arrange on top of the jam-filled wedges. Press the edges with the tines of a fork to seal.
- Brush the tops of the pastries with additional milk and bake for 10-12 minutes, or until pastry is golden brown. Let the tarts cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
- Before serving, slice the fresh strawberries in half from top to bottom to form heart shapes. Place a strawberry slice in each heart cut-out.
- Serve with 8-ounce glass of milk.
Variation: For a flavor twist, spread 1 tablespoon of chocolate hazelnut spread onto eight of the wedges, then spread with just 1 tablespoon of the strawberry spread. Proceed with the recipe as written.
Nutritional information per serving: 260 calories; 11 g fat; 3.5 g saturated fat; 0 mg cholesterol; 3 g protein; 38 g carbohydrates; 2 g fiber; 180 mg sodium; 16 mg calcium (2% of daily value). Nutrition figures based on using fat free milk.