(Family Features) Football season, for many people, is just as much about the food as it is about the action. No matter who’s playing and whether you’re at a tailgate or living room watch party, one thing is for sure: football and flavor go hand-in-hand.

When you’re huddling up to figure out how to score a touchdown with your game day spread, consider taking your snacks to the next level by adding an authentic Mexican flair. Opt for traditional Mexican ingredients like chorizo, queso fresco or cotija in meals and snacks that are already football mainstays, including nachos, tacos and quesadillas, and consider all the possibilities that incorporating these flavorful ingredients can add to other classic dishes like sliders and potato skins.

Ideal for tailgate season, Cacique, one of the country’s top Mexican food brands, offers Mexican-Style Queso Dips – made with real queso fresco and available in Queso Blanco, Southwestern, Jalapeño and Chipotle flavors – and Fully Cooked Chorizos – made with authentically seasoned premium pork shoulder and available in classic, Chorizo with Bacon & Potato, Chorizo with Eggs and Chorizo with Queso varieties – to help fans easily add Mexican flavor to indulgent game day favorites. Both use high-quality ingredients and are microwavable, so they taste authentic and can be ready in minutes so no one misses any of the big plays or touchdowns.

Consider these twists you can add to your favorite game time snacks:

• Loaded Avocados: Give avocados the potato skin treatment by loading them up with delicious toppings like chorizo, queso fresco and crema – just don’t eat the skin.  
• Cheese Fries: Drizzle queso dip over French fries or top with crumbles of flavorful Cacique Chorizo and Cotija in a recipe like these Baked Sweet Potato Fries with Chorizo and Cotija.
• Robust Sliders: Skip regular beef patties and spoon the rich seasoning and punch of flavor that chorizo brings to your favorite slider rolls then top with your favorite cheese and salsa.
• Mac and Cheese: For a new take on mac and cheese, toss cooked macaroni noodles with your favorite Cacique Queso Dip and top with crushed tortilla chips in a recipe like this Southwestern Mac and Queso.

Discover more ways to incorporate Mexican flair into your game day spread at caciqueinc.com .

Baked Sweet Potato Fries with Chorizo and Cotija

• 4          large sweet potatoes, peeled and cut lengthwise into 1/2-inch wide sticks
• 3          tablespoons olive oil
• salt
• freshly ground black pepper
• 1          package Cacique Fully Cooked Chorizo
• 1          cup Cacique Cotija, crumbled
• 2          tablespoons chopped fresh cilantro

1. Heat oven to 400° F and lightly grease large, rimmed baking sheet.
2. In large bowl, toss sweet potato sticks with olive oil.
3. Lay fries in single layer on prepared baking sheet and sprinkle lightly with salt and pepper. Bake 15-18 minutes, shaking pan several times, until tender and lightly browned.
4. When fries are almost done baking, microwave chorizo 3-4 minutes.
5. To serve, place golden brown fries on serving platter and spoon chorizo over top. Sprinkle with cotija and fresh cilantro.

Southwestern Mac and Queso

• 1          package Cacique Queso Dip
• 1          box macaroni, cooked according to package instructions
• 1/4       cup Cacique Queso Fresco, crumbled  
• 1/2       cup tortilla chips, crushed

1. Microwave queso dip 2-3 minutes; stir. Pour over cooked macaroni and toss until thoroughly coated.
2. Sprinkle crumbled queso fresco and crushed tortilla chips over macaroni before serving.

Source: Cacique

(Family Features) As a parent, instilling healthy eating habits in your children at an early age can aid in proper growth and development. Eating well goes a long way toward maintaining a healthy weight, increasing energy levels and improving moods while also reducing risk of obesity and other chronic issues such as heart disease and diabetes later in life.

Set your children on a path to making lifelong nutritious choices with these tips:

Foster independence. Allowing your children to help with shopping and meal prep can aid in them taking ownership of what they’re eating. Start by divvying up easier tasks such as setting the table then work toward creating snacks and meals on their own. These Rainbow Fruit Parfaits are simple for kids to assemble – just set the ingredients out and let them layer – and can serve as a healthful on-the-go breakfast or after-school snack.

Offer balanced options. Children require balanced diets made up of all three major food groups, including fruits and vegetables, for proper development. Looking for the Produce for Kids logo next to nutritional, family-friendly items at the grocery store is an easy way to identify healthy food choices while also supporting local organizations that help children and families in need.

Be a role model. Typically, your children will follow your behaviors, which includes the types of foods they select at mealtimes. Eating a rainbow of fruits and vegetables can help ensure your family is getting a complete range of nutrients. For example, a recipe like this Rainbow Buddha Bowl provides a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes. Thinking about how many colors you eat in a day may inspire your kids to do the same, which can foster a lifetime of healthy eating habits.

To find more healthy meal inspiration, including more than 500 registered dietitian- and family-tested recipes, visit produceforkids.com.

Rainbow Fruit Parfaits

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Servings: 3

• 1/2       cup sliced strawberries
• 2          mandarins, peeled and segmented
• 1/2       cup chopped pineapple
• 2          kiwis, peeled and chopped
• 1/2       cup blueberries
• 1/2       cup red seedless grapes
• 1          cup vanilla Greek yogurt

1. In parfait glasses, layer strawberries, mandarins, pineapple, kiwis, blueberries and grapes.
2. Top each fruit parfait with yogurt.

Rainbow Buddha Bowl

Recipe courtesy of Jodi of Create Kids Club on behalf of Produce for Kids
Prep time: 30 minutes
Servings: 4

• 1          medium sweet potato, peeled and diced
• 1          cup broccoli florets
• 1/2       small purple cabbage, sliced
• 1          tablespoon olive oil
• salt, to taste
• pepper, to taste
• 2          cups quinoa, cooked according to package directions
• 1          cup red cherry tomatoes, quartered
• 1/2       cup yellow cherry tomatoes, quartered
• 1          avocado, sliced
• 4          tablespoons yogurt ranch dressing

1. Heat oven to 425° F.
2. Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil and season with salt and pepper, to taste. Bake 15-20 minutes, or until potatoes are soft.
3. Divide cooked quinoa into four bowls. Top with roasted sweet potatoes, broccoli, cabbage, red tomatoes, yellow tomatoes and avocado.
4. Drizzle with dressing.

Source: Produce for Kids

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

1. Spaghetti Squash Shrimp Lo Mein
   

   Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

2. Fall Skillet Pot Pie
   

   Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

3. Quinoa Taco Skillet
   

   McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

4. Creamy Tomato Italian Parmesan Chicken
   

   Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

5. Chicken Noodle Casserole
   

   Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

6. Chicken Fajita Soup
   

   Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

7. Chicken Chili with Apple and Sweet Potato
   

   Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

(Family Features) Whether you’re prepping for an extravagant party or an impromptu get-together, being prepared with cupboard staples and entertaining tricks can help you take your gathering to the next level.

Make menu planning a breeze and put a unique twist on your party from start to finish with these great ideas from the experts at Dare Foods:

Snacks with flair. Use geometric cookie-cutters to bring thoughtful detail to essential hors d'oeuvres like crackers, cheese and melon slices.

Vivid votive. Fill mason jars with water and add slices of lemon or lime along with sprigs of rosemary. Float a tea light on top and place around the yard or on tables for a beautiful way to decorate your outdoor space.

Sparkler sendoff. Light up the night with festive sparklers for endless entertainment. Place them in a decorative pail and sit back as guests enjoy the photo opp.

When it comes to bite-size snacks, crackers are one pantry basic you can dress up or down for a wide range of party-worthy treats in minutes. For example, garden-fresh fixings atop crisp crackers make for light canapes that celebrate the best of summer flavors. Just start with one of Dare’s mouthwatering crackers, loaded with crunch and packed with flavor, and pile on the goodness.

If you’re looking for an elegant appetizer to wow dinner guests, a robust, crisp cracker makes the perfect base for a sweet corn salad and luxurious scallops. Or, for a delicious sweet treat, use Dare’s sweet potato cracker to lend a unique twist to a classic s’mores recipe.

Find more creative cracker recipes for your next event at darefoods.com.

Sauteed Corn, Feta, Cherry Tomato and Scallop Crackers

Prep time: 15 minutes
Servings: 10

• 2       ears corn
• 2       teaspoons vegetable oil
• salt
• 10     large scallops
• 1/4    cup crumbled feta cheese
• 10     cherry tomatoes, quartered 
• 2       tablespoons finely sliced basil
• pepper
• 10     Brenton Vinta crackers

1. Slice corn off of cob.
2. Heat vegetable oil in pan until hot, saute corn until golden brown, 3-5 minutes. Set aside to cool.
3. In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.
4. Mix corn, feta, tomatoes and basil together. Season with salt and pepper.
5. To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.

Marshmallow, Chocolate, Sweet Potato Crackers

Prep time: 10 minutes
Servings: 10

• 10     large marshmallows
• 20     Breton sweet potato and ancient grain crackers
• 1/4    cup chocolate chips, divided

1. Heat broiler to low (set rack in top two-thirds of oven if low-heat setting is unavailable).
2. Place marshmallows on one cracker and broil 1-3 minutes, or until they begin to brown and soften.
3. Remove from oven and place 1 teaspoon chocolate chips onto hot marshmallows.
4. Let sit 1 minute to allow chocolate to soften.
5. Place cracker on top and enjoy.

Source: Dare Foods

(Family Features) Dinner can be a daunting task for any family with multiple mouths to feed. Factor in complex schedules and individual tastes, and a family meal can become a stressful thought for home cooks.

However, with proper meal planning and preparation, those stressful evenings can become a thing of the past. Consider these steps to becoming a better meal prepper:

Start Slow
If you’re new to meal prepping, don’t bog yourself down trying to come up with ideas and ingredients multiple days in advance. Start by planning just one or two days ahead then consider lengthening your prep phases as you get more comfortable.

Shop Smart
Avoid overbuying by heading to the grocery store with a plan in mind or, even better, a specific list. While perusing the aisles, look for the Produce for Kids logo next to healthy, family-friendly items to help make nutritionally sound choices.

Go with What You Know
Rather than teaching yourself to meal prep while trying to learn new recipes at the same time, stick to the basics. Create dishes you’ve made in the past while you get into the habit of meal prepping.

Make It a Family Event
Recruit some help from your kids by enlisting them with some easier kitchen tasks. It can be a learning and bonding experience to make recipes like Easy One-Dish Chicken and Veggie Bake or Sweet Potato and Black Bean Quesadilla.

Plan for In-Season Produce
Certain fruits and veggies are stocked (and taste better) at certain times of year. Be sure to create shopping lists with these timeframes in mind.

To find family meal tips and more than 400 registered dietitian- and family-approved recipes, visit produceforkids.com.

Easy One-Dish Chicken and Veggie Bake

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4

• 1          pound chicken breast, cut in fourths
• 12        small red potatoes, quartered
• 12        ounces green beans
• 1          tablespoon olive oil
• 3          cloves garlic, minced
• 1          tablespoon herbs de Provence
• 1/4       teaspoon salt
• 1/8       teaspoon pepper

1. Heat oven to 350 F.
2. Place chicken, potatoes and green beans in rows in 13-by-9-inch baking dish with chicken in middle. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
3. Bake 50 minutes, or until chicken reaches internal temperature of 165 F and potatoes are tender.

Nutritional information per serving: 554 calories; 8 g fat; 65 mg cholesterol; 87 g carbohydrates; 11 g fiber; 37 g protein; 9 g sugar; 82 mg calcium; 5 mg iron; 282 mg sodium.

Sweet Potato and Black Bean Quesadilla

Recipe courtesy of Produce for Kids
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 1          large sweet potato
• 1          can low-sodium black beans, drained and rinsed
• 1/4       cup chopped cilantro
• 1          tablespoon low-sodium taco seasoning
• 8          whole-wheat tortillas
• 1          cup low-fat shredded Monterey Jack cheese

1. Use fork to prick sweet potato. Microwave 5 minutes on high. Let cool slightly.
2. Cut potato in half lengthwise and scoop flesh into large bowl. Mash until smooth.
3. Combine beans, cilantro and seasoning with sweet potato; mix well.
4. Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes, or until cheese is melted. Flip and cook 2-3 minutes more.
5. Repeat with remaining tortillas and mixture. Cut each into quarters.

Nutritional information per serving: 293 calories; 9.34 g total fat; 34.82 g carbohydrates; 10.39 g fiber; 17.04 g protein; 2.33 g total sugars; 237 mg calcium; 2.65 mg iron; 146 mg sodium.

Source: Produce for Kids

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

• Circulon Symmetry Chocolate 5.5-Quart Casserole
• 6          slices thick-cut smoked bacon, chopped
• 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
• 2          medium onions, chopped
• 1          jalapeno pepper, seeded and finely chopped
• 5          garlic cloves, minced
• 2          tablespoons chili powder
• 2          teaspoons ground cumin
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground chipotle pepper
• 2          cups chicken broth
• 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
• 1          can (15 ounces) no-salt-added black beans
• 1/2       cup quick-cooking barley
• 1/2       teaspoon salt

1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

• Circulon Nonstick 9-Inch Square Baking Pan
• 1 1/2    cups all-purpose flour
• 1 1/4    cups yellow cornmeal
• 3          tablespoons sugar
• 1 1/2    teaspoons baking powder
• 1/4       teaspoon baking soda
• 1/2       teaspoon sea salt
• 1          cup canned pumpkin puree
• 2          large eggs, at room temperature
• 5          tablespoons unsalted butter, melted
• 4          tablespoons honey
• 1/3       cup buttermilk
• 1          tablespoon grated orange zest

1. Heat oven to 400° F. Lightly butter baking pan.
2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• Circulon Symmetry Chocolate 3.5-Quart Saucepan
• 3          containers (32 ounces each) low-sodium chicken stock
• Circulon Symmetry Chocolate 12-Inch Essentials Pan
• 2          medium onions, diced
• 4          carrots, peeled and sliced into 1-inch rounds
• 1          head broccoli, chopped
• 2          tablespoons butter
• 2          tablespoons olive oil
• 2-3       cups chopped chicken
• 2          bay leaves
• 1/2       teaspoon dried oregano
• 1/2       teaspoon dried basil
• 1/2       teaspoon dried thyme
• 1          teaspoon powdered garlic
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 1/2       cup half-and-half
• 2          tablespoons cornstarch

Dumplings:

• 1 1/2    cups whole-wheat or all-purpose flour
• 2          teaspoons baking powder
• 1/2       teaspoon salt
• 1          cup half-and-half

Garnish:

• fresh grated Parmesan cheese
• fresh black pepper

1. In saucepan, bring chicken stock to boil.
2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

• Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.

• Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.

• Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.

Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

• Nonstick cooking spray
• 1          package Bob Evans Macaroni and Cheese
• 1          package (10 ounces) frozen chopped spinach, thawed and drained
• 1 1/4    cups shredded Gouda cheese, divided
• 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 2          eggs, lightly beaten

1. Heat oven to 400° F. Spray four ramekins with cooking spray.
2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
4. Bake 20 minutes, or until centers are set.

Watch video to see how to make this delicious recipe!

Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

• 3/4       cup vegetable shortening
• 3/4       cup brown sugar
• 1          large egg
• 1          cup Bob Evans Mashed Sweet Potatoes
• 2          cups all-purpose flour
• 1          teaspoon baking soda
• 1          teaspoon kosher salt
• 1          teaspoon pumpkin pie spice
• 1          cup butter, unsalted
• 3          cups powdered sugar
• 1/2       teaspoon maple extract
• chopped honey roasted pecans (optional)
• mini marshmallows (optional)

1. Heat oven to 350° F.
2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

• 1          pound Bob Evans Original Roll Sausage
• 4          large eggs
• 1/2       cup milk
• 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1/2       teaspoon black pepper
• 1 cup shredded cheddar cheese

1. In skillet, cook sausage according to package directions.
2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

• 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
• 1          package Bob Evans White Cheddar Mashed Potatoes
• 1          package garlic herb cheese spread
• 20        jalapeno peppers, halved, seeded with membranes removed
• 1/4       cup brown sugar
• 1          teaspoon ground cayenne pepper

1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

(Family Features) Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus.

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.

Honey-Balsamic Glazed Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6

• 1          salmon filet (about 2 pounds)
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 3          tablespoons Filippo Berio Balsamic Vinegar
• 2          tablespoons honey
• 1          tablespoon Dijon mustard
• 1          clove garlic, minced
• pinch of chili pepper flakes
• 1          tablespoon chopped fresh tarragon (optional)

1. Heat oven to 400° F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
2. Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.

Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8

Red Wine Dressing:

• 1/4       cup Filippo Berio Extra-Virgin Olive Oil
• 2          tablespoons Filippo Berio Red Wine Vinegar
• 2          tablespoons chopped fresh parsley
• 1          teaspoon honey
• 1          clove garlic, minced
• 1/4       teaspoon salt
• 1/4       teaspoon pepper

Roasted Sweet Potato Salad:

• 3          tablespoons Filippo Berio Extra-Virgin Olive Oil
• 1          tablespoon Filippo Berio Red Wine Vinegar
• 1          teaspoon dried oregano
• 1/2       teaspoon dried mint
• 2          cloves garlic, minced
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 2          pounds sweet potatoes, sliced into 1/2-inch rounds
• 1          cup shredded romaine lettuce
• 1          tomato, chopped
• 1/3       cup sliced pitted Kalamata olives

1. Heat oven to 400° F.
2. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
3. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
4. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4

Honey Dijon Vinaigrette:

• 2          tablespoons Filippo Berio White Wine Vinegar
• 1          shallot, minced
• 1          tablespoon finely chopped fresh tarragon
• 2          teaspoons Dijon mustard
• 2          teaspoons honey
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

• 1/2       pound green beans, trimmed and cut into 1-inch pieces
• 1/2       pound asparagus, trimmed and cut into 1-inch pieces
• 6          cups baby arugula
• 1/2       cup crumbled goat cheese
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup diced sundried tomatoes in oil
• 2          tablespoons chopped fresh chives

1. To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
2. To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
3. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Source: Filippo Berio

(Family Features) The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Less is not more
If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 15 minutes
Total time: 1 hour
Servings: 4

• 1          pound boneless pork loin
• olive oil cooking spray
• 1          tablespoon Dijon mustard
• 3          garlic cloves, minced
• 2          tablespoons fresh rosemary, thinly sliced

1. Heat oven to 350° F.
2. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.
3. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.
4. In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.
5. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com
Prep time: 20 minutes
Total time: 1 hour, 20 minutes

• 3          large egg whites
• 5          tablespoons sugar substitute, divided
• 1/2       cup half pecans
• 1 1/2    pounds sweet potatoes, peeled
• 1/4       cup unsalted butter stick
• 1/2       cup heavy cream
• 1/2       teaspoon salt
• 1/2       teaspoon pumpkin pie spice
• 1/2       teaspoon cinnamon
• 15        ounces pumpkin (without salt, drained, cooked and boiled)

1. Heat oven to 250° F. Lightly butter baking sheet.
2. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.
3. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.
4. Transfer potato mixture to serving dish and cover with meringue topping.

Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 18

• 1/2       cup heavy cream
• 1/3       cup plain protein powder
• 2          tablespoons stevia
• 6          ounces cream cheese, at room temperature
• 1/3       cup chopped almonds or macadamia nuts
• 1          tablespoon sugar-free caramel syrup
• 1          teaspoon vanilla extract
• 1/8       teaspoon xanthan gum (optional)
• 1/4       teaspoon sea salt or sea salt flakes

1. In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.
2. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.
3. Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.
4. Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

Source: Atkins