(Family Features) Of all the traditions that make the holiday season truly special, there’s one that often stands above the rest by bringing loved ones to the table: food. This year, despite all the unknowns that’ll likely make the festivities different than ever before, you can bring your family together with recipes that add that special feeling back to time spent celebrating.

With smaller gatherings and many people staying closer to home, the opportunity to enjoy a morning meal can be something to cherish. You can make mornings mean more by sharing a breakfast like Baked Brie Pancakes with the loved ones in your household, and you can even join friends and family from afar via video call to make the recipe together.

These pancakes are perfect for special holiday moments and call for Real California Milk, cheese and butter so you can feel good knowing your breakfast is made with sustainably produced milk from California families.

Find more breakfast recipes for the holidays at realcaliforniamilk.com/better-breakfast and share your creations using #MorningsMeanMore.

Watch video to see how to make this recipe!

Baked Brie Pancakes

Servings: 4-6

Pancakes:

• 6          ounces Real California Brie, cut into chunks
• 1          cup Real California Milk
• 1          cup biscuit mix
• 2          tablespoons sugar
• 1          tablespoon lemon juice
• 1          teaspoon lemon zest
• 6          large eggs
• 1          tablespoon Real California Unsalted Butter
• 3-4       tablespoons chopped, toasted walnuts

Sauteed Pears:

• 1          tablespoon Real California Unsalted Butter
• 3          pears, any variety, cored and thinly sliced
• 1          tablespoon sugar
• 1/4       cup orange juice
• 1/4       teaspoon ground nutmeg
• 1/4       teaspoon cinnamon

1. To make pancakes: Preheat oven to 425 F. In food processor, process brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and lemon zest. Process until smooth, about 10 seconds. Add eggs and process until just beaten in.
2. In 10-inch oven-proof skillet, melt butter. Pour in batter. Bake 15-20 minutes until browned and set.
3. To make sauteed pears: In saute pan, melt butter. Add pears, sugar, orange juice, nutmeg and cinnamon; saute over high heat until pears are tender and juice has caramelized. Serve with pancakes and toasted walnuts.

Substitution: Use apples in place of pears.

Source: Real California Milk

(Family Features) Staying healthy is important year-round, but especially in the cooler months when temperatures drop, people spend more time inside and germs can spread easily. What you eat and the lifestyle you embrace are critical components of staying healthy.

Nourishing meals full of fruits, vegetables, protein-rich foods and whole grains help provide the body's immune system with the nutrients it needs. Maintaining a healthy lifestyle by getting enough sleep, being physically active every day, having enough fluids and reducing stress also help keep the immune system in shape.

As a nutritious food to include on your grocery list, grapes of all colors - red, green and black - contain more than 1,600 natural plant compounds such as antioxidants and other polyphenols that help protect the health of cells throughout the body. They also contain about 82% water, so they provide important fluids for hydration, which is also critical to a healthy immune system.

Grapes can be enjoyed as a healthy snack or an immune-boosting ingredient in recipes like Chicken, Spinach and Grape Pita sandwiches and Grape and Salmon Power Salad. Each provides a mix of immune-supporting nutrients, including zinc in chicken, vitamins A and C in kale, polyphenols in grapes and other important nutrients in the salmon, walnuts and barley.

Find these recipes and more in "Eating for Immune Health" along with additional ways to eat healthy and stay well at grapesfromcalifornia.com.

Chicken, Spinach and Grape Pita

Servings: 4

• 2 tablespoons pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes
• 1/4 teaspoon ground sumac
• salt
• freshly ground black pepper
• 1 package (5-6 ounces) fresh baby spinach, washed and dried
• 1 1/2 cups shredded, cooked chicken (about 8 ounces)
• 1 cup red California grapes, sliced
• 1/4 cup crumbled feta cheese
• 4 whole-wheat pita breads (6 1/2 inches each), warmed and halved

1. In small skillet over medium-high heat, toast pine nuts, stirring constantly until toasted, about 5 minutes. Transfer to bowl and let cool. In large bowl, whisk lemon juice, shallot, olive oil, red pepper flakes, sumac, salt and pepper. Add spinach, chicken, grapes, feta and pine nuts; toss to mix. Stuff into pita breads and serve.

Nutritional information per serving: 445 calories; 24 g protein; 46 g carbohydrates; 20 g fat (39% calories from fat); 5 g saturated fat (10% calories from saturated fat); 57 mg cholesterol; 658 mg sodium; 6 g fiber.

Grape and Salmon Power Salad

Servings: 6

• 3/4 cup pearled barley
• 3 cups firmly packed kale leaves, torn and sliced into ribbons
• 1 cup halved red or black seedless California grapes
• 8 ounces cold, cooked salmon, skin and bones removed
• 1/2 cup walnuts, lightly toasted and coarsely chopped

Dressing:

• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup extra-virgin olive oil

1. Cook barley according to package directions. Drain and cool.
2. Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.
3. To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine.

Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber.

Source: California Table Grape Commission

(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.

Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.

Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.

Find more sweet holiday recipes at walnuts.org.

Overnight Walnut French Toast with Cranberry Walnut Ginger Compote

Total time: 1 hour
Servings: 12

Cranberry Walnut Ginger Compote:

• 1/2       cup California Walnuts
• 2          cups cranberries
• 1/2       cup orange juice
• 1/2       cup maple syrup
• 1/4       teaspoon ground ginger
• 1          orange, zest only

Overnight Walnut French Toast:

• 8          slices Texas Toast or 1-inch thick slices French bread
• 1/4       cup butter, melted, plus additional for baking dish, divided
• 2 1/2    cups milk or walnut milk
• 1/2       cup sugar
• 2          teaspoons vanilla extract
• 1          teaspoon cinnamon
• 6          eggs

1. To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
2. In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
3. Transfer to container and refrigerate once cooled.
4. To make Overnight Walnut French Toast: Preheat oven to 350 F.
5. Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
6. In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
7. Cover and refrigerate a few hours or overnight.
8. Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.

Walnut Chocolate Peppermint Bundt Cake

Total time: 1 hour, 30 minutes
Servings: 16

Cake:

• 1          cup butter, plus additional for greasing pan, divided
• 1/2       cup unsweetened cocoa powder, plus additional for dusting pan, divided
• 1          cup water
• 2 1/4    cups sugar
• 1          teaspoon peppermint extract
• 3          eggs
• 2          cups flour
• 3/4       teaspoon baking powder
• 1/2       teaspoon salt
• 1/4       teaspoon baking soda
• 1/2       cup buttermilk
• 1          cup California Walnut halves and pieces

Chocolate Peppermint Truffle Glaze:

• 1/3       cup dark chocolate chips
• 3          tablespoons butter
• 2          tablespoons milk
• 1/2       teaspoon peppermint extract

Toppings:

• 1/2       cup coarsely chopped California Walnuts
• 1/2       cup crushed peppermint candy

1. To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
2. In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
3. Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
4. In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
6. To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.

Source: California Walnuts

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 3 tablespoons salted butter, softened

Cheesecake:

• 1 jar (15 ounces) Aunt Nellie's Sliced Beets
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 cup semi-sweet chocolate chips, melted

Topping:

• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons pure maple syrup
• 1/8 teaspoon ground cinnamon
• whipped cream (optional)

1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
2. To make crust: In medium bowl, combine flour and walnuts.
3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 3 tablespoons all-purpose flour
• 8 slices bacon, chopped
• 3 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 tablespoon dried parsley
• 2 cans (15 ounces each) READ German Potato Salad
• 1 cup heavy cream
• 1 cup whole milkchopped parsley or chives (optional)

1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

(Culinary.net) Comfort food typically calls to mind soups, stews and hearty meals meant to warm you up on a chilly day. However, you can also turn to tasty treats as a way to end a cold day on a hot note.

For example, warm fruits baked into a crisp dessert provide an easy, heartwarming option for putting a smile on loved ones faces when the weather turns south. This Walnut Apple Pear Crisp combines two fall favorite fruits in a sweet and simple yet flavorful nibble.

Start by mixing the walnut crisp topping separate from the soul of the recipe: the apple pear filling. Then layer in a cast-iron pan and bake for an easy treat that cooks while you enjoy dinner with the family. In the end, the crunch of the crispy walnut crust provides a savory contrast to the sweetness of the fruity filling.

Find more comforting dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Walnut Apple Pear Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/4       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into pieces

Apple Pear Filling:

• 4          apples, peeled and sliced into 1/4-inch slices
• 3          pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice

• ice cream (optional)
• caramel sauce (optional)

1. Heat oven to 350 F.
2. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped. Set aside.
3. In medium bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
4. To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
5. Pour fruit mixture in bottom of 12-inch cast-iron pan.
6. Layer walnut crisp topping mixture over fruit.
7. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
8. Top with ice cream and caramel sauce, if desired.

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/3       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

• 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
• 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice
• ice cream (optional)
• caramel sauce (optional)

1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
4. To make apple pear filling: Preheat oven to 350 F.
5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
7. Sprinkle walnut crisp topping mixture over fruit.
8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

• 6          cups vegetable stock
• 1/4       cup olive oil
• 1/2       large yellow onion, finely diced
• 1 1/2    cups Arborio rice
• 1          cup pumpkin puree
• 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

• 2          cloves fresh garlic
• 1          cup California walnuts
• 1/2       cup fresh sage leaves, plus additional for garnish, if desired
• 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
• 2          tablespoons olive oil
• kosher salt, to taste
• black pepper, to taste

1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.

Cheesecake Cupcakes with Oat and Walnut Crust

Recipe courtesy of Liz Weiss on behalf of the FMI Foundation

Crust:

• 1/2       cup old-fashioned or quick oats
• 1/2       cup walnut halves or pieces
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon butter, melted
• 1          tablespoon granulated sugar
• 1/2       teaspoon ground cinnamon
• 1          pinch salt

Filling:

• 1          package (8 ounces) light cream cheese, at room temperature
• 1/4       cup granulated sugar
• 1          large egg
• 1/2       tablespoon cornstarch
• 1/2       lemon, zest only
• 1/2       teaspoon vanilla extract

Toppings (optional):

• plain or vanilla Greek yogurt
• sliced strawberries
• sliced raspberries
• sliced blueberries
• fresh mint
• toasted coconut flakes
• agave
• sliced almonds
• lemon zest

1. Preheat oven to 350 F.
2. Line cupcake pan with eight paper baking cups and set aside.
3. To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
4. Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
5. To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
6. Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.

Source:  FMI Foundation

(Family Features) If you’re juggling a new set of responsibilities right now, you’re not alone. Those busy mornings may still pose challenges even if your commute no longer exists.

Making breakfast in advance can give you a few extra minutes to move your body, center your mind or simply hit the snooze button one more time and still put a delicious, nutritious breakfast on the table. Aim to use ingredients with a mix of protein, fiber and good fats to keep you full and energized for whatever the day has in store. 

Take morning meal prep off your plate for days at a time by making a batch of No-Bake Walnut, Cocoa and Cherry Bars or Savory Walnut Egg Cups, which can be made with mostly pantry staples or frozen ingredients to help limit trips to the grocery store.

Find more make-ahead recipes for any meal of the day at walnuts.org/meal-prep. 

Savory Walnut Egg Cups

Total time: 1 hour, 15 minutes
Servings: 12

• Nonstick cooking spray
• 1 1/2    cups old-fashioned oats
• 3/4       cup chopped walnuts
• 1/4       cup extra-virgin olive oil
• 1/4       teaspoon salt
• 2          tablespoons cold water
• 9          large eggs
• 1/2       teaspoon garlic powder
• 1          teaspoon dried oregano leaves
• 1          tablespoon stone ground Dijon mustard
• 1          cup baby spinach, coarsely chopped
• 1          small red bell pepper, diced
• 3/4       cup extra sharp shredded cheddar cheese

1. Heat oven to 350° F and generously spray 12-cup muffin pan with nonstick cooking spray.
2. In bowl of food processor, pulse oats until fine and flour-like. Add walnuts and pulse until blended with oat flour. Pulse in olive oil, salt and water until mixture comes together.
3. Spoon walnut-oat crust mixture evenly (about 1 1/4 tablespoons each) into each muffin cup and press into bottom and partially up sides. Bake 25 minutes until crust begins to brown. Cool on wire rack 10 minutes.
4. In large bowl, whisk eggs, garlic powder, oregano and mustard until well combined. Stir in spinach, bell pepper and cheese.
5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until eggs are set. Cool slightly on wire rack before removing egg cups by carefully inserting sharp knife between crust and muffin pan.

No-Bake Walnut, Cocoa and Cherry Bars

Total time:15 minutes
Servings: 9

• 1/2       cup old-fashioned oats
• 1          cup (about 12) pitted medjool dates
• 1/2       cup shelled walnuts
• 1/2       cup unsweetened dried cherries
• 2          tablespoons unsweetened cocoa powder
• 1/2       teaspoon salt

1. In large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process 1-2 minutes, or until mixture resembles crumbly dough.
2. Turn mixture onto wax paper and shape evenly into 1/2-inch thick rectangle.
3. Chill at least 1 hour and cut into nine bars.

Source:  California Walnuts

(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) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.

Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.

Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.

Find more holiday dessert ideas at walnuts.org/holiday.   

Rugelach

Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32

Dough:

• 1/2       cup (1 stick) unsalted butter, softened
• 4          ounces cream cheese, softened
• 1          tablespoon granulated sugar
• 1          teaspoon vanilla extract
• 1/2       teaspoon salt
• 1          cup flour

Filling:

• 1/3       cup granulated sugar
• 1          tablespoon ground cinnamon
• 1/2       cup apricot jam
• 1          cup finely chopped California walnuts
• 1/2       cup raisins, chopped
• 2          tablespoons unsalted butter melted

1. To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
2. Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
3. On floured work surface, form dough into ball. Divide into two equal pieces.
4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
5. To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
6. Line two baking sheets with parchment paper.
7. In small bowl, combine sugar and cinnamon; mix well and set aside.
8. On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
9. Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
10. Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
11. Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
12. Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
13. Transfer hot cookies to wire rack and allow to cool completely before serving.

Mexican Wedding Cookies

Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36

• 2          cups California walnuts, toasted, divided
• 2          cups all-purpose flour
• 3/4       teaspoon salt
• 1          cup (2 sticks) unsalted butter, softened
• 1/3       cup granulated sugar
• 1 1/2    teaspoons vanilla extract
• 1 1/2    cups powdered sugar, plus additional (optional)

1. Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
2. In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
3. In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
4. In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
5. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
6. Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
7. Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.

Source: California Walnuts