recipes

Holiday 01 February 2024

Easy Easter Eats

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

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

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

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

For more Easter recipe inspiration, visit Culinary.net.

Easter Roast

Yield: 1 roast

  • Salt
  • pepper
  • garlic powder
  • 1 roast (3 pounds)
  • 1 bag (1 pound) baby carrots
  • 1 bag (1 1/2 pounds) trio potatoes or potato of choice
  • 3 cups beef broth
  • 1 can (10 ounces) cream of mushroom soup
  • 1 tablespoon garlic pepper
  • 3 tablespoons brown sugar
  • 1 onion, roughly chopped
  • 1 bundle asparagus
  1. Preheat oven to 350 F.
  2. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan.
  3. Place carrots on one side of roasting pan and potatoes on other side.
  4. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes.
  5. Serve from pan or place on platter for more formal presentation.

Refrigerator Rolls

Yield: 18 rolls

  • 2 packages yeast
  • 1/2 cup sugar
  • 2 cups lukewarm water
  • 6-7cups all-purpose flour, divided
  • 2 teaspoons salt
  • 2 eggs
  • 1 stick softened butter
  • oil, divided
  1. In large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter.
  2. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface.
  3. Wash and dry bowl then grease with drizzle of oil. Place dough in bowl and let rise 1 hour or store in refrigerator if making in advance.
  4. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour.
  5. Heat oven to 350 F. Bake rolls 30 minutes.
  6. Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.

Blueberry Crumble

Yield: 1 cake

  • 1 can blueberry pie filling
  • 1 box yellow cake mix
  • 1 bag (4 ounces) chopped pecans
  • 1 stick butter, melted
  • 1/4 cup oil
  • whipped cream, for serving (optional)
  • vanilla ice cream, for serving (optional)
  1. Preheat oven to 350 F.
  2. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix.
  3. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter.
  4. Bake 1 hour until golden brown and bubbly.
  5. Serve with whipped cream or vanilla ice cream, if desired.

Source: Culinary.net

Breakfast & Brunch 10 January 2024

Better-for-You Meals from Breakfast to Dinner

(Family Features) Whether you’re encouraging loved ones to start a new wellness kick or looking to add new ideas to an already-nutritious menu, families at any stage of a journey toward better health can use newfound favorites to bring fresh flavors to the table.

These dishes from Milk Means More provide an all-day assortment of deliciousness from breakfast to lunch and dinner so you can bring everyone together for tasty, nutritious meals no matter the occasion. Dairy foods, like the low-fat or fat-free milk, yogurt and cheese found in these recipes, are fundamental to good nutrition.

Constructing a better-for-you menu calls for a balanced diet with a variety of foods to get essential nutrients. This balance is important for maintaining healthy gut and immune function while optimizing overall wellness.

Start by ramping up your family’s breakfast with these slightly sweet Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping for a protein-packed way to start the day with a healthy addition of fresh berries.

Fusion cooking is on the menu at lunchtime with the spicy-sweet combo of Cajun-seasoned chicken mingling with mango and pungent blue cheese in these Chicken, Mango and Blue Cheese Pitas. Finally, finish the day with Feta Roasted Salmon and Tomatoes – an easy-to-make family meal ready in 30 minutes.

Find additional better-for-you recipe inspiration at MilkMeansMore.org.

Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings:6

Topping:

  • 1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
  • 1/3 cup maple syrup
  • 1/2 teaspoon ground cinnamon

Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup plain Greek yogurt (fat free, 2% or 5%)
  • 1/2 cup milk (skim, 2% or whole)
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • oil
  • 1 cup fresh blueberries or chopped fresh strawberries
  1. To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.
  2. To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).
  3. Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.
  4. Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • Nonstick cooking spray
  • 3 cups halved cherry tomatoes
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano or dried dill weed
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 1 1/2 pounds salmon or halibut fillets, cut into 4 serving-size pieces
  • 1 cup (4 ounces) crumbled feta cheese
  1. Preheat oven to 425 F. Line 18-by-13-by-1-inch (half sheet) baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
  2. In medium bowl, toss tomatoes, olive oil, garlic, oregano, salt and 1/4 teaspoon pepper.
  3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
  4. Place salmon on serving plates. Spoon tomato mixture over top.

Chicken, Mango and Blue Cheese Pitas

Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings: 6

Sauce:

  • 1 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1 tablespoon orange juice or lime juice

Filling:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon Cajun or Creole seasoning
  • 1 large fresh mango, seeded, peeled and chopped
  • 3 large whole-wheat pita rounds (or 6 small), halved
  • 1 1/2 cups spring greens
  • 3/4 cup crumbled blue cheese (3 ounces)
  1. To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
  2. To make filling: In large nonstick skillet over medium-high heat, heat oil. Cook and stir chicken with seasoning in hot oil 4-6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
  3. Fill pita pockets with greens, chicken mixture and blue cheese. Spoon yogurt sauce on top.

Source: United Dairy Industry of Michigan

Snacks 29 December 2023

Warm, Pop-able Treats Perfect for Sharing

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

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

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

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

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

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

Old Fashioned Bourbon Maple Popcorn with Pecans

Servings: 4-6

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

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

Spicy Korean Barbecue Popcorn

Servings: 4-6

  • 8          cups popcorn
  • 1/4       cup honey
  • 2          tablespoons brown sugar
  • 1          tablespoon butter
  • 1          tablespoon sesame oil
  • 1          tablespoon gochujang (Korean chili paste)
  • 1          tablespoon soy sauce
  • 1          teaspoon garlic powder
  • 4          teaspoons toasted sesame seeds
  • 1          tablespoon gochujaru (Korean chili flakes)
  • 1          green onion, thinly sliced (optional)
  1. Place popcorn in large bowl.
  2. In small saucepan, combine honey, brown sugar, butter, sesame oil, gochujang, soy sauce and garlic powder; bring to boil. Cook 3-5 minutes, or until mixture thickens to syrupy consistency.
  3. Drizzle honey mixture over popcorn and sprinkle with sesame seeds and gochujaru; toss to evenly coat. Garnish with green onion, if desired. Serve immediately or cool completely.

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

Mocha Popcorn

Yield: about 6 quarts

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

Sugar and Spice Popcorn

  • 2          tablespoons brown sugar
  • 2          teaspoons chili powder
  • 2          teaspoons paprika
  • 2          teaspoons ground cumin
  • 2          quarts (8 cups) air-popped popcorn
  • butter-flavored nonstick cooking spray
  1. In small bowl, combine brown sugar, chili powder, paprika and cumin; mix well.
  2. Place cooked popcorn in separate bowl; spray lightly with nonstick cooking spray and sprinkle with spice mixture.
  3. Toss to mix until kernels are coated. Store in airtight container.

Source: Popcorn Board

Meal Ideas 19 December 2023

Set the Menu for a Successful Year

(Family Features) If your goals for 2024 include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound favorites to this year’s rotation like wraps, salads and smoothies to power each day and propel yourself toward wellness success.

These easy-to-make, better-for-you recipes offer simple solutions to keep your goals on track without taking flavor off the table. Begin busy days with an energy boost from a Strawberry Oatmeal Smoothie then tackle lunchtime cravings or make family dinner a cinch with BLT Wraps with Avocado Spread. For a hearty salad to pair with favorite meals or enjoy all on its own, this Roasted Cauliflower and Potato Spinach Salad is an ideal way to make 2024 your best year yet.

Visit Culinary.net to discover more nutritious solutions in the new year.

Wrap Your Way to a Nutritious Year

Planning and executing a more nutritious menu can often be thwarted by lunchtime cravings or busy weeknights that leave little time to cook at home. Rather than giving in to those takeout temptations, turn to easy recipes you can create yourself with just a few simple, on-hand ingredients.

Grab tortillas out of the pantry and a few favorites from the refrigerator to make these BLT Wraps with Avocado Spread, which are perfect for meal-prepping weekday lunches or whipping up at a moment’s notice for a family dinner. Bacon, a nearly unanimous favorite, teams up with a homemade avocado spread, lettuce and tomatoes for fresh taste without the hassle.

For a satisfying meal without leaving behind health goals, serve with a hearty salad or Spanish rice and banana peppers on the side.

BLT Wraps with Avocado Spread

Servings: 4

  • 8 slices bacon
  • 1 avocado, peeled and pitted
  • 1/4 cup sour cream
  • 1 lime, juice only
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 4 flour tortillas
  • 4 large red leaf lettuce leaves
  • 2 large tomatoes, cut into 1/4-inch slices
  • Spanish rice (optional)
  • banana peppers (optional)
  1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
  2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
  3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
  4. Serve with Spanish rice and banana peppers, if desired.

Fresh Flavors for the New Year

If you’re among those looking to set goals and wellness intentions for the new year, it’s important to equip yourself with the right tools, whether information or inspiration, to help support you on your journey toward a healthier lifestyle. That can start with something as easy as elevating your menu and the ingredients you keep on-hand.

For example, Fresh Express offers more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, including the French Blue Cheese Salad Kit, which combines a nutrient-dense salad mix of fresh baby spinach, spring mix, red cabbage and carrots, and is enhanced with aromatic blue cheese, crunchy garlic brioche croutons and a savory French blue cheese dressing. Available in the refrigerated produce department, the kit can be paired with better-for-you ingredients like roasted cauliflower and seasoned potatoes to make this Roasted Cauliflower and Potato Spinach Salad in less than an hour.

Visit freshexpress.com to discover more recipes and find a store near you.

Roasted Cauliflower and Potato Spinach Salad

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4

  • 1 small head cauliflower, cut into florets
  • 3 tablespoons olive oil, divided
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon salt, divided
  • 1 pound fingerling potatoes, quartered
  • 1 package (8 ounces) Fresh Express French Blue Cheese Salad Kit
  1. Heat oven to 425 F.
  2. In large bowl, toss cauliflower florets with 2 tablespoons olive oil. Sprinkle with 1 teaspoon Italian seasoning and 1/4 teaspoon salt; mix well. Arrange in single layer on sheet pan.
  3. Bake cauliflower 30-40 minutes, tossing once halfway through, until tender and lightly charred. Cool.
  4. In bowl, toss potatoes with remaining olive oil. Sprinkle with remaining Italian seasoning and salt; mix well. Arrange in single layer on sheet pan.
  5. Bake potatoes 20 minutes until tender and lightly browned. Cool.
  6. Place greens from salad kit in large bowl; add roasted vegetables. Drizzle with dressing from salad kit; mix well. Top with croutons and blue cheese from salad kit.

Start Each Day Strong

Giving your mornings a delicious boost doesn't have to be a chore. In fact, it can be just as easy as it is delicious with a fresh, fruity smoothie ready in a matter of minutes.

Just six blended ingredients are all you need to make this Strawberry Oatmeal Smoothie, a creamy solution that makes for a nutritious, refreshing and filling breakfast before heading out the door.

Strawberry Oatmeal Smoothie

  • 1/2 cup rolled oats
  • 1 banana
  • 14 frozen strawberries
  • 1 cup soy milk
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  1. In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.

Source: Fresh Express

Holiday 30 November 2023

Festive Peppermint Snacks with a Flavorful Pop

(Family Features) Among the many enchanting elements of the holiday season, the family traditions and familiar flavors of favorite foods enjoyed year after year bring loved ones together better than perhaps any other occasion. From decorating wreaths and trees to crafting ornaments and preparing classic recipes, it’s a season of cherishing memories and creating new ones.

While there are countless ingredients that harken to the taste of holidays past, there’s one sweet favorite that truly symbolizes the season: peppermint. Whether enjoyed in the familiar shape of a candy cane – the original kid-favorite – or added to recipes from beverages to desserts and everything in between, it’s a delicious way to connect generations.

For example, these Jingle Balls provide a perfect kid-friendly project to keep them busy rolling popcorn balls in sparkling colored sugar for bite-size bits of holiday magic. They’re equal parts holiday spirit and sweet appetizer, snack or dessert. Just be sure to have an adult melt together the butter, marshmallows and peppermint extract before letting little ones show off their creativity.

White Chocolate Peppermint Popcorn Bark offers another way for everyone to get in on the fun. The taste of peppermint and white chocolate make this a perfect holiday treat for sharing with a crowd. Plus, the easy prep means less time in the kitchen and more time savoring the classic flavors.

Better yet, it makes for a delicious gift to send off with guests as another festive celebration comes to a close. Simply package in a small, clear bag tied off with a colorful bow so loved ones can enjoy the tastes of the season in the days to follow.

These favorites are made possible by the versatility of popcorn, one of America’s most beloved snack foods. Celebrated for its seed-to-snack simplicity, popcorn’s smell, taste and versatility mean it can enhance any occasion as a budget-friendly solution for family gatherings.

Discover more delicious holiday snacks at popcorn.org.

Jingle Balls

Yield: 12 cups

  • Nonstick cooking spray
  • 12 cups popped popcorn
  • 6 tablespoons butter or margarine
  • 3 cups mini marshmallows
  • 1/2 teaspoon peppermint extract
  • assorted colored sugars
  1. Lightly spray large mixing bowl with nonstick cooking spray. Add popcorn.
  2. Spread plastic wrap on cookie sheet; set aside.
  3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.
  4. Spray hands with cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

White Chocolate Peppermint Popcorn Bark

Yield: 1 pound

  • 5 cups popped popcorn
  • 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
  • 1 cup crushed hard candy peppermints
  1. Cover baking pan with foil or wax paper; set aside.
  2. Place popcorn in large bowl; set aside.
  3. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions. Stir in crushed peppermints.
  4. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.
  5. When chocolate is cooled and set, break into chunks for serving.
  6. Store in airtight container at room temperature.

Source: Popcorn Board

Breakfast & Brunch 22 March 2023

A Full, Fresh Menu Fit for a Brunch Feast

(Family Features) Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favorite people. Bringing everyone together with quiches, pastries, appetizers, desserts and more offers an easy way to kick back and relax on a warm weekend morning.

These recipes for Easy Brunch Quiche, Savory Cheese Balls and Lemon Blueberry Trifle provide a full menu to feed your loved ones from start to finish, regardless of the occasion.

Find more brunch inspiration by visiting Culinary.net.

A Savory Way to Start the Celebration

Serving up exquisite flavor doesn’t have to mean spending hours in the kitchen. You can bring the cheer and favorite tastes with simple appetizers that are equal measures delicious and visually appealing.

These Savory Cheese Balls are easy to make and perfect for get-togethers and brunch celebrations. Texture and color are the name of the game with this recipe, and the result is a beautiful array of red, gold and green, all on one plate.

To find more recipes fit for brunch, visit Culinary.net.

Savory Cheese Balls

Servings: 6-12

  • 2 packages (8 ounces each) cream cheese
  • 2 tablespoons caraway seeds
  • 1 teaspoon poppy seeds
  • 2 cloves garlic, minced, divided
  • 1/4 cup parsley, chopped
  • 2 teaspoons thyme leaves, chopped
  • 1 teaspoon rosemary, chopped
  • 1/4 cup dried cranberries, chopped
  • 2 tablespoons pecans, chopped
  • crackers (optional)
  • fruit (optional)
  • vegetables (optional)
  1. Cut each cream cheese block into three squares. Roll each square into ball.
  2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
  3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
  4. In third small bowl, combine cranberries and pecans.
  5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
  6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

Finish Brunch with a Light, Layered Treat

After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.

The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.

Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.

Lemon Blueberry Trifle

Prep time: 45 minutes
Servings: 8-10

Lemon Curd:

  • 1 cup Domino Golden Sugar
  • 2 tablespoons cornstarch
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 6 egg yolks
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes

Whipped Cream:

  • 2 cups heavy whipping cream, cold
  • 2 tablespoons Domino Golden Sugar
  • 2 teaspoons pure vanilla extract

Trifle:

  • 1 cup blueberry jam
  • 12 ounces fresh blueberries, plus additional for garnish, divided
  • 1 pound cake, cubed
  • lemon slices, for garnish
  • mint, for garnish
  1. To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.
  2. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.
  3. To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.
  4. To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.
  5. Decorate trifle with lemon slices, fresh blueberries and mint.

Say Goodbye to Basic Brunch

The same old brunch menu can become tiresome and dull. Adding something new to the table with fresh ingredients and simple instructions can enhance your weekend spread and elevate brunch celebrations.

Try this Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor, from broccoli and bacon to mushrooms, eggs and melty cheese.

Visit Culinary.net to find more brunch recipes.

Easy Brunch Quiche

Serves: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Source:

Domino Sugar

 

Meal Ideas 01 October 2022

Infuse Holiday Gatherings with Fresh Grape Flavor

(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.

Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.

Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.

A Sweet Party Starter

Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.

Braised Pork Chops with Spiced Honey and Grapes

Servings: 4

  • 4 thick pork chops (about 3 pounds)
  • 4 tablespoons flour
  • 2 tablespoons butter or margarine, melted
  • 1 1/2 cups whole red or black Grapes from California
  • 1/3 cup honey
  • 2 small cinnamon sticks, broken
  • 3-5 whole cloves
  • 1/2 teaspoon dried ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh mint (optional)
  1. Preheat oven to 325 F.
  2. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
  3. Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.

Grape Basque-Style Cheesecake

Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12

  • 2 cups green Grapes from California, divided
  • 1/4 cup, plus 2/3 cup, granulated sugar, divided
  • 2 1/2 tablespoons cornstarch
  • 2 large pinches kosher salt
  • 21 ounces cream cheese, at room temperature
  • 1 cup cold heavy cream
  • 4 large eggs, at room temperature
  • 2 tablespoons orange-flavored liqueur (optional)
  1. Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
  2. In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
  3. In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
  4. Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
  5. Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
  6. When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
  7. Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
  8. Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve

Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.

Hot Spiked Grape Cider

Prep time: 20 minutes
Cook time: about 1 hour
Servings: 4

  • 5 cups red Grapes from California, plus additional for garnish, divided
  • 3 cups water
  • 1 tablespoon honey
  • 1 cinnamon stick
  • 2 star anise (optional)
  • 1 large navel orange
  • 6 ounces amber rum
  1. In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
  2. Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
  3. With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
  4. When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.

Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.

Source: California Table Grape Commission

 
Videos 13 April 2022

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

(Family Features) It’s tough to top the joy of a spring morning spent celebrating with family, enjoying a delicious brunch or snacking on sweet treats. With warmer weather and bright sunshine comes plenty of opportunities to enjoy favorite recipes.

Celebrating the season with eggs can bring loved ones together in the kitchen and beyond, from crafting classic desserts to serving up new delights. Plus, the versatility of eggs allows for nearly countless creations.

Boiled, scrambled, poached, baked and any other way you like them, eggs can be your kitchen superhero. As a natural source of vitamins and minerals, they’re a delicious protein powerhouse with just 70 calories per large egg.

Make the celebration truly memorable with the power of eggs in a sweet dessert like these Meringue Nests with Vanilla Bean Whipped Cream and Strawberries, a perfect option for topping off a brunch feast or an afternoon meal.

Find more spring recipe ideas and ways to celebrate the season at incrediableegg.org.

Watch Video to see how to make this recipe!

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

Meringue Nests with Vanilla Bean Whipped Cream and Strawberries

Recipe courtesy of the American Egg Board and Sam Adler (@frostingandfettucine)
Prep time: 15 minutes
Total time: 6 hours
Servings: 6

Meringue Nests:

  • 1 1/4    cups granulated sugar
  • 6          large eggs
  • 1          teaspoon cream of tartar
  • 1          teaspoon vanilla extract
  • 2          teaspoons cornstarch

Garnish:

  • 1          cup heavy whipping cream
  • 1          teaspoon granulated sugar
  • 1/2       teaspoon vanilla extract (or 1 vanilla bean, scraped)
  • 1/2       pint fresh strawberries, sliced
  1. To make meringue nests: Preheat oven to 200 F. On parchment paper-lined baking sheet, spread sugar evenly and bake 5-7 minutes to slightly heat. Remove sugar from oven then increase oven temperature to 225 F.
  2. Carefully separate egg whites from yolks completely. In bowl of hand or stand mixer fitted with whip attachment, whisk egg whites on medium-low speed until foamy about 1 minute.
  3. Slowly add sugar 2-3 tablespoons at a time and mix on medium speed 2 minutes between each addition. Sugar needs completely mixed into egg whites to ensure success. Continue mixing on medium until mixed through and meringue does not feel gritty.
  4. Add cream of tartar, vanilla extract and cornstarch. Increase to high speed and beat until stiff peaks form.
  5. On two parchment paper-lined baking sheets, pipe or spread meringue with spoon into six 4-inch circular “nests.”
  6. Bake 1 hour, 15 minutes then turn off oven and let meringues cool without opening oven for at least 4 hours or overnight. The USDA recommends egg dishes be cooked to 160 F.
  7. To make garnish: When ready to serve, in clean mixing bowl fitted with whip attachment, whip heavy whipping cream on medium speed. Slowly add sugar and vanilla. Continue mixing on high speed 2-3 minutes until stiff peaks form.
  8. Dollop whipped cream on meringue nests and top with sliced strawberries.

Source: American Egg Board

Videos 06 April 2022

Cheesecake Ice Cream with Fruit Swirls

(Family Features) Spending precious moments enjoying outdoor meals with family and friends is part of what makes warm weather get-togethers so special. Take those al fresco occasions to the next level with a favorite dessert: ice cream.

Homemade ice cream is a hallmark of many family events from birthday celebrations and pool parties to warm weather holidays spent basking in the sunshine. Completely customizable with an array of fruits or other tasty mix-ins plus toppings of your choice, it’s a perfect way to put a grin on loved ones’ faces.

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.

Visit MilkMeansMore.org for more delicious dessert ideas.

Watch video to see how to make this recipe!

Cheesecake Ice Cream with Fruit Swirls

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

  • 12        ounces cream cheese, cut into cubes
  • 3/4       cup sugar
  • 1          cup sour cream
  • 3/4       cup half-and-half
  • 2          teaspoons vanilla
  • 1 1/4    teaspoons lemon juice, divided
  • 1          dash salt
  • 1/3       cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread
  1. In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
  2. Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
  3. In small bowl, stir fruit spread and remaining lemon juice.
  4. Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
  5. To serve, scoop ice cream into dessert dishes.

Source: United Dairy Industry of Michigan

Breakfast & Brunch 05 April 2022

Sweeten Up Spring with an 'Eggstra' Creative Brunch

(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 34-36 minutes
Yield: 6 cups

  • 12 pieces thinly sliced prosciutto
  • 6 slices tomato
  • 1/3 cup finely grated Parmesan cheese
  • 6 large eggs
  • fresh cracked black pepper, to taste
  • 1/4 cup finely chopped chives
  1. Place rack in upper third of oven and preheat to 350 F.
  2. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
  3. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
  4. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
  5. Cool 5 minutes before serving warm.

Eggy Lemon Sandwich Cookies

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup vegetable shortening
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cut into cubes

Buttercream:

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 pinch salt
  • 1 teaspoon finely grated lemon zest
  • 1-2 tablespoons warm milk
  • 1 teaspoon poppy seeds
  1. To make dough: In medium bowl, whisk flour, baking soda, baking powder and salt.
  2. In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
  3. Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
  4. Place rack in upper third of oven and preheat to 350 F.
  5. Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies. Bake 8-10 minutes until just golden around edges. Cool completely before filling.
  6. To make lemon curd: In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
  7. Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
  8. To make buttercream: In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low. Add milk and whip to combine. Beat in poppy seeds. Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
  9. To assemble cookies: Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges. Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.

Source: American Egg Board

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