(Family Features) Taking the fear out of trying unfamiliar produce is a simple way for parents to introduce children to fruits and veggies.

For example, these Green Slimesicles are a perfect way for kids to try spinach without even knowing it as it’s pureed with bananas and pineapple before freezing for a cool, refreshing treat.

Find more recipes and other not-so-scary fun at dole.com/Disney.

Watch video to see how to make this recipe!

Green Slimesicles

Total time: 15 minutes
Yield: 6 slimesicles

• 2          cups (about 1/2 package) packed DOLE® Spinach
• 1 1/2    Dole Bananas
• 1          cup chopped Dole Pineapple
• 1/2       cup water
• 1/2       teaspoon vanilla extract

1. In blender, puree spinach, bananas, pineapple, water and vanilla until smooth.
2. Pour into six ice pop molds 1/3 cup each. Freeze 4-6 hours, or until firm.

Tips: For refreshing twist, add a few mint leaves before pureeing. If you don’t have ice pop molds, pour into two standard ice cube trays and insert wooden sticks after freezing about 1 hour.

Source:Dole

(Family Features) While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for No Bake Salted Caramel Bars, Cherry Garcia Ice Cream and Fruit Tarts can satisfy that sweet tooth before heading to bed.

Learn more about the diet and book at joelmarion.com.

Fruit Tarts

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
Servings: 20

Custard:

• 8          egg yolks
• 1          cup raw honey
• 1          tablespoon coconut flour
• 3          cans (13 2/3 ounces each) full-fat coconut milk
• 1          teaspoon vanilla extract
• 1/4       teaspoon lemon zest

Sugar Cookie Crust:

• 1/2       cup coconut oil, plus additional for greasing
• 1/2       cup palm shortening
• 1          cup coconut palm sugar
• 1          teaspoon baking soda
• 1          teaspoon cream of tartar
• 1/4       teaspoon salt
• 3          egg yolks
• 1⁄2       teaspoon vanilla extract
• 1          cup blanched almond flour
• 1⁄4       cup coconut flour
• 2          tablespoons arrowroot starch

Toppings:

• 2          kiwis, peeled and sliced
• 1          mango, peeled, pitted and sliced into 1/2-inch strips
• 1/2       cup raspberries
• 1/2       cup blackberries
• 1/2       cup blueberries
• 1/2       cup red grapes
• 1          cup strawberries, thinly sliced
• fresh mint leaves, for garnish

1. To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
2. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
3. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.
4. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
5. To make crust: Heat oven to 350° F. Line bottom of pie pan with parchment paper and grease with coconut oil.
6. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
7. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
8. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
9. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
10. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.

Nutritional information per serving: 192 calories; 14 g fat; 16 g carbohydrates; 61 mg sodium; 2 g fiber; 1 g protein; 9 g sugar.

Cherry Garcia Ice Cream

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Servings: 4

• 1/4       cup fresh Bing cherries, pitted and halved
• 1/4       cup stevia-sweetened dark chocolate bar, chopped
• 3          overripe frozen bananas, peeled and cut into 1-inch pieces
• 1/4       cup unsweetened coconut milk
• 1 pinch sea salt

1. Chill cherries and dark chocolate.
2. In food processor, pulse frozen bananas, milk and salt until smooth, creamy consistency of soft serve is achieved. Stir in cherries and chocolate. Serve immediately or place in freezer-safe container and freeze until serving.

Nutritional information per serving: 165 calories; 7 g fat; 27 g carbohydrates; 134 mg sodium; 6 g fiber; 2 protein; 12 g sugar.

No Bake Salted Caramel Bars

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 30 minutes
Cook time: 40 minutes
Servings: 30

Cookie Layer:

• 2 1/2    cups raw pecans
• 8          pitted dates, soaked in hot water 10 minutes then drained
• 2          tablespoons blanched almond flour
• 1          teaspoon coconut flour
• 1/4       teaspoon sea salt
• 1/4       cup granular zero-calorie, natural sweetener
• 3          tablespoons coconut oil, melted

Caramel Layer:

• 1/2       cup coconut palm sugar
• 1/2       cup granular zero-calorie, natural sweetener
• 2          tablespoons full-fat coconut milk
• 2          tablespoons coconut oil
• 1          pinch sea salt
• 1          tablespoon vanilla extract
• 1/2       teaspoon baking soda

Chocolate Layer:

• 2          cups stevia-sweetened chocolate chips
• 2          tablespoons coconut oil

• coconut oil
• 1/3       cup dry roasted macadamia nuts, chopped
• coarse sea salt

1. To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
2. Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
3. To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
4. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
5. Remove caramel from heat and let cool and thicken 5 minutes.
6. To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat.
7. To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
8. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
9. Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
10. Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.

Nutritional information per serving: 180 calories; 15 g fat; 15 g carbohydrates; 56 mg sodium; 4 g fiber; 2 g protein; 4 g sugar.

Source: Promote A Book

(Culinary.net) Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients. 

Find more dessert inspiration at Culinary.net.

Watch video to see how to make this recipe!

Carrot Cake

• 2 1/4    cups flour
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          teaspoon cinnamon
• 1/2       teaspoon baking powder
• 1          cup vegetable oil
• 1 1/4    cups sugar
• 3          eggs
• 1 1/2    cups carrots, shredded
• 1          cup crushed pineapple with juice
• 2/3       cup walnuts

Frosting:

• 2          packages (8 ounces each) cream cheese
• 3/4       cup butter, softened
• 1          teaspoon vanilla extract
• 5 1/2    cups powdered sugar

1. Heat oven to 350° F.
2. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
3. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
4. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
5. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
6. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.
7. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

(Family Features)Fruits, like raspberries, are unique in their ability to add both flavor and nutrition to breakfasts, snacks, desserts and beyond.

With a sweet-tart flavor and eye-catching color, red raspberries are the main ingredient in these Mini Razz Crush Tarts, perfect for breakfast on-the-go or as an afternoon snack. Because 1 cup of the tasty fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, it’s a nutritious way to fill up.

Find more recipes at redrazz.org.

Watch video to see how to make this recipe!

Mini Razz Crush Tarts

Servings: 8

Red Raspberry Crush:

• 1          bag (12 ounces) frozen red raspberries

Tarts:

• 1 1/2    cups Red Raspberry Crush
• 1 1/2    tablespoons cornstarch
• 1          package (two 9-inch crusts) refrigerated pie crust

Glaze:

• 1          cup powdered sugar
• 2-3       tablespoons reserved raspberry juice
• 1/2       teaspoon vanilla
• sprinkles (optional)

1. To make Red Raspberry Crush: Thaw raspberries on countertop at room temperature 30 minutes.
2. Using rolling pin, gently mash raspberries in sealed bag.
3. To make tarts: Heat oven to 425° F. Line baking sheet with parchment paper and set aside.
4. Place strainer over medium bowl; strain Red Raspberry Crush 10-15 minutes, allowing raspberry juice to fall into bowl. Reserve raspberry juice for glaze.
5. In medium bowl, combine drained Red Raspberry Crush and cornstarch; mix to combine.
6. Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces. Place rectangular pieces on prepared baking sheet. Add 1-2 tablespoons Red Raspberry Crush to center of each piece and top each with second rectangular piece. Use fork to crimp edges of dough.
7. Bake 10 minutes, or until crust is golden brown. Remove pastries from oven and allow to cool completely.
8. To make glaze: In medium bowl, whisk powdered sugar, reserved raspberry juice and vanilla.
9. Drizzle glaze on cooled pastries and garnish with sprinkles, if desired.

Source: Red Razz

(Family Features) Whether you're huddled around the fireplace, gathered at the table or strolling through a winter wonderland, the holidays are all about enjoying pure and memorable moments with family and friends. With all of the seasonal gatherings, you can certainly expect that almost any host or guest will attempt to provide a classic holiday treat for everyone to enjoy.

This year, you can give your traditional holiday bake a refreshing twist sure to spread all kinds of holiday cheer with this Enjoymint Peppermint Pie topped with Homemade Whipped Cream, which can be easily whipped up with less than 10 ingredients total.

From pumpkin pies to gingerbread cookies and everything in-between, an option like DairyPure Heavy Whipping Cream can be a must-have kitchen staple this season, one you can feel good about knowing it's sourced from trusted dairies.

For more recipes for the holidays and every day, visit DairyPure.com, and find DairyPure on Facebook, Instagram and Pinterest.

Enjoymint Peppermint Pie

Prep time: 15 minutes
Cook time: 20 minutes

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 1/2 cups DairyPure Heavy Whipping Cream, divided
• 8 ounces soft peppermint candy
• 1 chocolate cookie crust
• crushed peppermint candies, for garnish

1. Soften gelatin in water; set aside.
2. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts.
3. Add gelatin; mix well.
4. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish.
5. Pour into crust. Chill.
6. Before serving, top with reserved whipped cream and crushed peppermint candies.

Homemade Whipped Cream

• 2 tablespoons granulated or confectioners' sugar
• 2 cups DairyPure Heavy Whipping Cream
• 1 teaspoon vanilla extract or liqueur

1. In chilled glass bowl, add sugar to whipping cream. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form.
2. Fold in vanilla extract or liqueur. Serve immediately or refrigerate and remix 1-2 minutes before serving.

Source: DairyPure

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Frosted Banana Cake

• 2          medium ripe bananas
• 1/2       cup butter, softened
• 1 1/2    cups sugar
• 2          eggs
• 1          cup sour cream
• 1/4       teaspoon vanilla extract
• 2          cups flour
• 1          teaspoon baking soda
• 1/4       teaspoon salt

Frosting:

• 1          package (8 ounces) cream cheese, softened
• 1/2       cup butter, softened
• 2          teaspoons vanilla extract
• 3          cups powdered sugar

1. Heat oven to 350° F.
2. Peel, slice and mash ripened bananas; set aside.
3. In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
4. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
5. To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
6. Frost cake. Store in refrigerator until ready to serve.

(Culinary.net) Cooking for a small crowd can be daunting. With this recipe for Caramel French Toast, you can prepare it the night before, bake in the morning and satisfy your guests without going overboard in the kitchen.

Find more breakfast and brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Caramel French Toast

• 6          slices white bread, halved
• 1/4       cup butter, cubed
• 1/2       cup brown sugar
• 1          tablespoon corn syrup
• 3          eggs
• 3/4       cup half-and-half
• 1/2       teaspoon vanilla extract
• 1/2       teaspoon cinnamon
• 1/4       teaspoon salt
• powdered sugar (optional)

1. Cut bread slices in half.
2. In saucepan, melt butter. Add brown sugar and corn syrup. Bring to boil, stirring frequently.
3. Pour into 8-inch square baking dish. Arrange bread slices over caramel mixture.
4. In small bowl, whisk eggs, half-and-half, vanilla extract, cinnamon and salt. Pour over bread slices. Cover with aluminum foil and refrigerate overnight.
5. Heat oven to 350° F.   
6. Remove from refrigerator 30 minutes before baking and remove aluminum foil.
7. Bake 25-35 minutes, or until toothpick inserted into center comes out clean.
8. Sprinkle with powdered sugar, if desired; serve.

When it comes to dessert, it’s hard to beat chocolate as the main ingredient for dishes of all kinds. Add a twist to your next treat with the sweet taste of caramel in this Chocolate Caramel Pie.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Chocolate Caramel Pie

• 1          package (15 ounces) pie crust

Filling:

• 24        caramels, unwrapped
• 1/3       cup water
• 2/3       cup brown sugar
• 2/3       cup sour cream
• 1          teaspoon vanilla extract
• 2          eggs, beaten
• 1/2       cup walnuts, chopped
• 1/3       cup grated sweet baking chocolate, divided

Topping:

• 1          cup white chocolate chip morsels
• 1/4       cup milk
• 1          cup whipping cream
• 2          tablespoons grated sweet baking chocolate

1. Heat oven to 450° F. Prepare pie crust in 9-inch glass pie dish. Bake 8-9 minutes, or until lightly brown.
2. To make filling: In medium bowl, combine caramels and water. Melt in microwave, stirring frequently. Stir in brown sugar, sour cream, vanilla extract, eggs and walnuts.
3. Reduce oven to 350° F. Pour filling into cooled pie shell. Return to oven. Bake 30-40 minutes, or until edges of filling are set.
4. Cool 15 minutes. Sprinkle 3/4 cup grated chocolate over pie. Refrigerate 2 hours.
5. To make topping: In small glass bowl, combine white chocolate morsels and milk. Melt in microwave, stirring frequently. Set aside.
6. In small bowl, beat whipping cream until peaks form. Fold in melted white chocolate mixture. Spread over cooled filling. Sprinkle with remaining grated chocolate.
7. Refrigerate until ready to serve.

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

• Butter
• 2/3       cup creamy peanut butter, divided
• 2          eggs
• 1/2       cup granulated sugar
• 2/3       cup milk
• 1 1/2    teaspoons pure vanilla extract
• 1/2       teaspoon salt
• 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
• 2/3       cup pure maple syrup
• 1/3       cup crushed peanuts
• powdered sugar, for garnish

1. Heat oven to 350° F. Butter four 4-ounce ramekins.
2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Source: Georgia Peanut Commission

(Family Features) Enjoy your summer with fresh fruit like strawberries in this Easy Strawberry Shortcake recipe.

Find more dessert recipes at Culinary.net.

Watch video to see how to make recipe!

Easy Strawberry Shortcake

Recipe courtesy of Pillsbury

• 1          can (5-8) Pillsbury flaky buttermilk biscuits
• 2          tablespoons butter, melted
• 1/4       cup sugar

Strawberry mixture:

• 3          cups fresh strawberries, sliced
• 1/3       cup sugar

Whipped cream:

• 1/2       cup whipping cream
• 2          tablespoons sugar
• 1/4       teaspoon vanilla

1. Heat oven to 375° F.
2. Separate biscuits. Dip tops and sides of biscuits in melted butter. Dip biscuits, covering tops and sides, in sugar. Place sugar-side up on ungreased baking sheet. Bake 13-17 minutes, or until golden brown.
3. To make strawberry mixture: In medium bowl, mix strawberries and sugar. Set aside.
4. To make whipped cream: In small bowl, beat whipping cream and sugar until soft peaks form. Add vanilla and beat into mixture.
5. On plate, split biscuits and put dollop of whipped cream mixture on bottom half of biscuit. Add strawberry mixture. Replace biscuit top and dollop with whipping cream.

Source: Culinary.net