recipes

Meal Ideas 15 September 2018

Give a Fall Facelift to Outdoor Entertaining

(Family Features) Whether it’s pumpkin spice everything, sweater weather or the anticipation of the holidays, there are many reasons to be excited about this time of year. Autumn is the perfect time to extend the warm-weather fun and celebrate with some fall-focused outdoor entertaining. 

Just as the weather is changing, so can your approach to cooler weather celebrations. Try these tips to help you make the most of your fall festivities:

  • There’s no need to say farewell to the outdoors just yet. Make the focal point of your party a cozy outdoor setting, such as a patio with heaters or a fire pit. Add some warm blankets and comfy pillows, and you’ll hardly notice the lower temps.
  • Remember days get shorter as they grow colder, so a fall get-together may require special lighting to keep things going after the sun goes down. Fall-inspired string lights, lanterns or candles can add the perfect ambiance for a party that lasts well into the late-night hours. You can find great, affordable options online.
  • While it may seem like time to swap the tiki drinks and frozen cocktails for hot toddies and spiked ciders, fall doesn’t mean you must say goodbye to warm-weather favorites. Put an autumn twist on go-to drinks by adding in fall spices. This easy mulled sangria recipe is perfect for sharing with friends at outdoor celebrations.

Find more ideas for fall entertaining at WineFix.com.

Cinnamon Mulled Sangria

Recipe courtesy of the World Wine Guys, authors of “Red Wine

  • 1          bottle Eppa Sangria
  • 1          cup apple cider
  • 1/2       cup Licor 43 liqueur
  • 2          cinnamon sticks
  • 1/2       cup packed light brown sugar
  • 3          whole cloves
  • 1          strip orange peel
  • 2          green apples, sliced
  1. In large saucepan, mix sangria, apple cider, liqueur, cinnamon sticks, brown sugar, cloves and orange peel. Bring to simmer over medium heat and cook, stirring, 5 minutes, or until sugar dissolves. Stir in apples and simmer additional 5 minutes. Serve warm with desired garnishes.

Photo courtesy of Getty Images

Source: Deutsch Family Wine and Spirits

Kids 02 July 2018

Smart Ways to Fuel Kids this Summer

(Family Features) Parents may be wondering how to ensure their children are staying hydrated, maintaining healthy diets and getting the nutrients they need during the summer months. According to the U.S. Department of Agriculture and the U.S. Department of Health and Human Services, the reality is one out of two kids ages 9 and up are missing out on key nutrients like calcium, vitamin D and potassium – putting them at risk for serious health issues.

Pediatrician and best-selling author Dr. Tanya Altmann suggests moms can help fill that gap by making sure kids fuel their bodies with proper nutrition. Milk is the top food source for calcium, vitamin D and potassium, and Altmann encourages moms to serve milk at most meals and water in between to ensure kids get the recommended servings of milk, depending on age group, throughout the day.

“Milk is a simple way to help give kids of all ages nutrients they need to grow strong, and they already love it,” Altmann said. “Pour a glass of milk alongside your kid’s favorite snack or use milk in a smoothie or oatmeal for breakfast.”

This summer, try a twist on a classic, kid-approved lunch – for breakfast. These Peanut Butter and Jelly Pancake Dippers combine two favorite flavors, a peanut butter pancake with a jelly dip, for a simple recipe the whole family is sure to enjoy eating. Pair with an 8-ounce glass of milk for nine essential nutrients to fuel summer mornings.

For more nutritious, kid-approved recipes to pair with a glass of milk, visit pourmoremilk.com.

Peanut Butter and Jelly Pancake Dippers

Recipe courtesy of MilkPEP
Servings: 5 (2 pancake dippers per serving)

  • 1/4       cup old-fashioned rolled oats
  • 1/2       cup whole-wheat flour
  • 1/4       cup all-purpose flour
  • 1/4       teaspoon salt
  • 2          teaspoons brown sugar, packed
  • 1          teaspoon baking powder
  • 1          large egg
  • 1          tablespoon vegetable oil
  • 4          tablespoons reduced-fat creamy peanut butter
  • 1          cup fat-free milk
  • nonstick cooking spray
  • 1/3       cup sugar-free raspberry preserves, for dipping
  • 1          glass (8 ounces) fat-free milk
  1. In blender, combine oats and flours and pulse 3-4 times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter and 1 cup milk. Pulse several times until combined and no lumps in batter.
  2. Heat nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto skillet, cook 1-2 minutes until bubbles appear around edges then flip and cook another 1-2 minutes until golden. Immediately roll up pancake and secure with toothpick. Repeat process with remaining batter.
  3. Serve with raspberry preserves for dipping and pair with remaining 8-ounce glass of milk.

Nutritional information per serving: 310 calories; 9 g fat; 1.5 g saturated fat; 45 mg cholesterol; 17 g protein; 43 g carbohydrates; 3 g fiber; 430 mg sodium; 431 mg calcium (45% of daily value). Nutrition figures based on using fat-free milk, and include an 8-ounce glass of fat-free milk.

Source: MilkPEP

Grilling-Tailgating 06 February 2019

Smoke and Spice

6 flavor pairings to amp up summer grilling

(Family Features) The grill is often the star of summer gatherings, from weeknight meals to backyard barbecues and family reunions. Impress your guests and add an extra layer of smoky flavor to backyard favorites with the help of rich and aromatic woodchips. Add to your gas or charcoal grill and create big flavor.  

Adding woodchips to your favorite recipes can help highlight distinct flavors for your mains and sides in one simple step. For rich dishes like steak and beef, pair with an intense hickory flavored woodchip. For lighter meats like pork and chicken, pair with subtle, fruit flavored chips like cherry and apple. When it comes to seafood, try pairing with a mild, nutty chip like pecan.

Take these classic McCormick recipes, with simple prep and bold marinades, and add a smoky twist with flavor-forward woodchips.

For more summer grilling recipes, visit McCormick.com, and find McCormick on Facebook and Pinterest.
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  1. Brown Sugar Bourbon and Honey Mustard Pork

    For a tangy twist, try grilling over apple woodchips to get a mix of sweet and spicy flavors from the honey mustard and a brown sugar bourbon marinade.

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  1. Spicy Teriyaki Grilled Wings

    Add cherry woodchips to put a smoky, sweet note on top on your crispy chicken wings. Coat in a sweet and spicy teriyaki marinade for a perfect backyard barbecue appetizer straight off the grill.

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  1. Memphis Style Ribs

    Prepare your fire with intense, hickory woodchips to complement the Memphis style, zesty rub, and let the flavors build slowly over indirect heat.

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  1. Spicy and Sweet Grilled Steak

    Grill your steak over mesquite woodchips to layer on a smoky finish. Marinate with a hot, smoky chipotle pepper marinade and top it with a layer of sweet and smoky rub to give the meat a bold, tasty crust.

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  1. Montreal Salmon Rub

    Add oak woodchips to lend a subtle, savory and smoky flavor. A rub of dry seasoning, lemon peel and dill weed can enhance the natural flavor of salmon on the grill.

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  1. Grilled Shrimp Skewers

    Try pecan woodchips for a unique flavor boost to your platter of grilled shrimp and vegetable skewers, which are ideal for entertaining. They’re easy to assemble and look just as appealing.

Source: McCormick

Meal Ideas 29 January 2019

Healthy Mealtime Inspiration in Your Pantry

(Family Features) One of the secrets to ordering less takeout and serving more nutritious homemade meals may be as simple as keeping a well-stocked pantry of canned foods. By cooking with canned foods, you can cut down prep time, meaning less time in the kitchen and more time with family.

Canned fruits, vegetables, proteins and soups can help you get through the week with creative meals you can feel good about serving your family like Panzanella Salad and Slow Cooker Coconut Curry Chili. In addition, according to a study published in “Nutrients,” kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber.

Canned foods can also help reduce the amount of perishable fruits and vegetables purchased then thrown away. how many times you’ve opened the fridge only to find the fresh produce you purchased only days ago has already spoiled. Because fresh fruits and vegetables are harvested at the peak of ripeness and canned within four hours, sealing in their nutrition and flavor, your family can have access to seasonal, ready-to-use fruits and vegetables year-round. Simply reach in your pantry – or your “cantry” – and get cooking.

For more information about the benefits of cooking with canned foods and to find more flavorful recipes, visit CansGetYouCooking.com.
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Panzanella Salad

Prep time: 10 minutes
Servings: 4

Dressing:

  • 1/2       cup olive oil
  • 1/4       cup white wine vinegar
  • 1/2       teaspoon kosher salt
  • 1/2       teaspoon fresh black pepper

Salad:

  • 1          pound day-old Italian bread, cut into 1/2-inch cubes
  • 8          ounces romaine lettuce, chopped
  • 2          cans (10 ounces each) tomato wedges
  • 1          can (15 1/2 ounces) garbanzo beans
  • 1          can (14 1/2 ounces) artichoke hearts
  • 1          can (3.8 ounces) olives
  • 1          can (1 1/2 ounces) sliced radishes
  1. To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt and pepper. Set aside.
  2. To assemble salad: In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives and radishes; drizzle with dressing.

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Slow Cooker Coconut Curry Chili

Prep time: 10 minutes
Cook time: 4-8 hours
Servings: 6-8

  •             Nonstick cooking spray
  • 1          small yellow onion, diced
  • 2          cloves garlic, minced
  • 2          cans (12 1/2 ounces each) white premium chunk chicken breast, drained
  • 1          can (14 1/2 ounces) diced tomatoes with green chilies, drained
  • 3          tablespoons red curry paste, plus additional, to taste
  • 1/4       cup all-natural peanut butter
  • 1          tablespoon brown sugar
  • 1/2       teaspoon ground ginger
  • 1          can (13 1/2 ounces) coconut milk
  • 1          tablespoon fish sauce
  • 3          tablespoons soy sauce
  • 1          can (15 1/2 ounces) chickpeas, drained
  • 1          can (14 1/2 ounces) whole potatoes, drained and cubed
  • 1          can (14 1/2 ounces) sliced carrots, drained
  • 3          tablespoons lime juice, plus additional, to taste
  • salt, to taste
  • brown rice, cooked according to package instructions (optional)
  • cilantro, for garnish
  • salted peanuts, for garnish
  1. Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce and soy sauce to slow cooker. Stir to combine. Cover and cook on high 4 hours or low 8 hours.
  2. Uncover and stir in chickpeas, potatoes, carrots and lime juice. Taste and add lime juice and salt, to taste, if necessary.
  3. Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.

Source:  Can Manufacturers Institute

Meal Ideas 21 January 2019

Wing It for Game Day

(Family Features) When bringing your friends and family together to watch the game, you’ll likely want to avoid any fumbles in the kitchen. Fret not and opt for a big batch of easy-to-make wings while incorporating these stress-free tips into your game plan to help ensure a resounding success:  

  • Delegate responsibilities. The best gatherings are a team sport. Tackle this recipe for Crispy Baked Wings and let your friends help with snacks, dips and drinks.
  • Prep what you can the day before. Reduce the time needed to make these wings on game day by prepping some steps in advance. The seasoning blend and sauces can be prepped up to two days in advance and chicken wings can be separated into drums and flats the day before.
  • Veggies are underrated. It’s usually a good plan to have a snack that can be easily replenished for grazers attending your party. Stock up on vegetables that are easy to slice such as carrots and celery. Place some of the cut vegetables out with dips like blue cheese dressing or ranch, both of which can double as classic pairings for your wings.   
  • Redefine “homemade.” The Crispy Baked Wings can serve as a versatile base for just about any sauce you might be craving. Instead of making a sauce entirely from scratch, consider making some quick alterations to premade ones. For example, add an ingredient like Tabasco Chipotle Sauce to store-bought barbecue sauce to impart a smoky flavor and lime juice for added brightness. Small changes can add that special, homemade quality without all the work. Recipes like Chipotle Barbecue Sauce or Nashville-Style Sauce can complement wings for true crowd-pleasers – pick your favorite or try both.

Find more flavorful recipes and game day tips at Tabasco.com/wings.
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Crispy Baked Wings with Chipotle Barbecue Sauce or Nashville-Style Sauce

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4-6

Wings:

  • 2          tablespoons baking powder
  • 1          teaspoon salt
  • 1          teaspoon paprika
  • 1/4       teaspoon black pepper
  • 4 1/2    pounds chicken wings, drums and flats separated, tips removed

Chipotle Barbecue Sauce:

  • 1          cup barbecue sauce
  • 3          tablespoons Tabasco Chipotle Sauce
  • 2          tablespoons lime juice

Nashville-Style Sauce:

  • 6          tablespoons Tabasco Sauce
  • 8          tablespoons butter, softened
  • 1          tablespoon light brown sugar
  • 1          teaspoon paprika
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon salt
  1. Heat oven to 425° F.
  2. In bowl, combine baking powder, salt, paprika and black pepper. Shake over both sides of wings.
  3. Place seasoned wings on rack over foil-lined sheet pan.
  4. Bake 20 minutes, turn wings over and continue cooking additional 20 minutes in convection oven or 30 minutes in conventional oven. Cooked wings should reach at least 180° F internal temperature with crispy texture.
  5. To make Chipotle Barbecue Sauce: In bowl, mix barbecue sauce, Tabasco Chipotle Sauce and lime juice.
  6. Alternatively, to make Nashville-Style Wing Sauce: In bowl, mix Tabasco Sauce, butter, brown sugar, paprika, garlic powder and salt. Set aside.
  7. Remove wings from oven. Toss wings with preferred sauce and serve.

Source:  Tabasco

Breakfast & Brunch 17 January 2019

Ramp Up Breakfast with Morning Protein

(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.

Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.

Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.

“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”

Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit MilkLife.com.

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Bunny-Faced Microwave Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb

  • 1/3       cup instant oats
  • 3/4       cup fat free milk
  • 1/4       teaspoon cinnamon
  • 1/4       teaspoon vanilla                                                           
  • 1          teaspoon brown sugar
  • 2/3       small banana
  • 2          fresh blueberries
  • 1/2       small strawberry
  • chocolate syrup (optional)
  1. In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.
  2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.
  3. Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.
  4. Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.
  5. Serve with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Breakfast & Brunch 17 January 2019

New Year, New Organic You

(Family Features) The New Year is a great time to reflect on your life and think about what you can do to become happier and healthier. There are many resolutions you can make, but one that can benefit you, your family, your community and the planet is eating more organic food. It can also be easier than you think.

To be USDA-Certified Organic, food must be grown without toxic synthetic pesticides and herbicides, genetically engineered ingredients (also called GMOs), antibiotics or artificial growth hormones.

“Simply put, organic is better for you and the environment. When you’re eating organic foods, you’re keeping harmful chemicals and GMOs out of your body and some studies have shown that organic farming produces more nutrient-dense crops,” said Arjan Stephens, executive vice president, sales and marketing at Nature’s Path. “Organic farming supports a healthier planet by not adding chemicals to the air, water and soil, as well as keeping them away from you and future generations.”

Going organic is simple; you can start small and feel good knowing that every time you choose organic it benefits you and the environment. Here are three ways to go organic this year:

  • Look Inside Your Pantry: Fresh fruits and vegetables may be the first thing that come to mind when you think about organic, but don’t forget about your pantry. Staples such as flour, sugar, vegetable oil, peanut butter and more can be swapped out for organic options and make it easier to have organic food as part of every meal.
  • Start with What You Eat Everyday: A good place to start is with the foods you consume every day. If you and your family start each morning with a bowl of cereal, try eating organic cereal like Nature's Path, which has an extensive line of cereals (as well as waffles, granola, oatmeal and granola bars) that are all USDA-Certified Organic, or try this tasty, organic recipe for an Oatmeal Latte.
  • Think Outside the Cart: You may think that organic food costs more, but you can find less expensive options by shopping at your local farmer’s market, comparing prices online, buying in bulk (which is better for the environment) and even growing some of your own food.

Going organic can be easy, delicious and good for you and the planet. For more tips on going organic, visit blog.naturespath.com/.
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Oatmeal Latte

  • 2/3       cup water
  • 1/3       cup vanilla soy milk
  • 1/2       cup Nature’s Path Original Hot Oatmeal
  • pinch of salt
  • 2          tablespoons brown sugar
  • 1-2       shots espresso, for topping
  • 1/2       cup warm vanilla soy milk, for topping
  • Nature’s Path Flax Plus Vanilla Almond Granola, for topping
  • pinch of cinnamon, for topping
  1. In small saucepan, bring water and soy milk to simmer over medium-high heat.
  2. Add oats and salt. Turn heat to medium and cook until oatmeal reaches desired consistency. Stir in brown sugar and transfer to bowl or mug.
  3. Using steamer, milk frother or whisk, froth warm milk until foamy.
  4. Top oatmeal with espresso and frothed milk. Stir gently. Top with granola and cinnamon.

Source: Nature’s Path

Meal Ideas 16 January 2019

Warm Up with Sweet and Savory Comfort Food

(Family Features) If chocolate for dinner sounds too good to be true, it’s because chocolate is usually associated with decadent desserts. However, it can also take comfort food to a whole new level when paired with savory ingredients like red meat.

A bit of bittersweet cocoa powder helps balance out the richness of red meats like duck. Although it’s leaner and lower in saturated fat than other red meats, duck has a bold flavor and texture similar to steak.

In this Mocha-Rubbed Duck Breast recipe, cocoa powder, ground coffee and savory spices are rubbed onto the meat before it’s seared and smothered with a luscious sweet cherry and red wine sauce. The toasty, nutty flavor of coffee complements the cocoa while dark sweet cherries, red wine and toasted almonds complete the sweet and savory dish.

Find more comfort food recipes and tips for cooking with duck at mapleleaffarms.com.
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Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce

Prep time: 2 hours, 10 minutes 
Cook time: 35 minutes
Servings: 4

Mocha Rub:

  • 2          tablespoons brown sugar
  • 1/2       teaspoon sweet paprika
  • 1/2       teaspoon ground coffee
  • 2          teaspoons kosher salt
  • 1          teaspoon ground black pepper
  • 1/2       teaspoon cocoa powder
  • 4          Maple Leaf Farms Duck Breasts, thawed


Cherry and Red Wine Pan Sauce:

  • 2          tablespoons reserved duck fat
  • 1/2       cup minced shallots
  • 3/4       cup dry red wine
  • 1 1/2    teaspoons balsamic vinegar
  • 1 1/2    teaspoons granulated sugar
  • 5          ounces frozen dark sweet cherries, thawed and halved
  • 5          sprigs fresh thyme
  • salt, to taste
  • ground black pepper, to taste
  • toasted sliced almonds, for garnish
  1. To make Mocha Rub: In small bowl, mix brown sugar, paprika, coffee, salt, pepper and cocoa powder. Set aside.
  2. Pat duck breasts dry and score according to package directions. Use half of rub on meat side of breasts. Cover breasts and refrigerate at least 2 hours or overnight.
  3. In cold saute pan, place duck breasts skin-side down. Place pan over low-medium heat 8-12 minutes, or until fat is rendered and skin is crisp and brown.
  4. Turn breasts over and sprinkle remaining rub on skin side. Cook breasts 1-2 minutes skin-side up. Turn breasts back to skin-side down 1-2 minutes to caramelize rub. Reserve approximately 2 tablespoons duck fat for sauce.
  5. Heat oven to 350° F.
  6. Place duck breasts skin-side up on rimmed baking sheet; bake 5-6 minutes, or until internal temperature reaches 155° F. Let breasts rest 4-5 minutes before slicing. Temperature will rise during resting period to reach 165° F.
  7. To make Cherry and Red Wine Pan Sauce: Place saute pan with reserved duck fat over medium heat. Add shallots and cook until softened. Add wine to pan to deglaze. Stir in balsamic vinegar, sugar, cherries and thyme sprigs; simmer until reduced. Remove thyme sprigs. Add salt and pepper, to taste.
  8. Serve sauce over cooked duck breasts. Garnish with toasted almond slices.

Source: Maple Leaf Farms

Grilling-Tailgating 16 January 2019

Dig Into 7 Game-Winning Dips

(Family Features) Although you may share a passion for a favorite sports team, not everyone has the same taste when it comes to the tailgating menu. Enter these seven dips: from a yogurt turmeric dip to spicy buffalo chicken dip, you’re sure to please nearly every game-day guest.

Visit McCormick.com or find McCormick on Facebook and Pinterest for more recipes to make your tailgating menu a winner.

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Texas Trash Dip

There won’t be any trash talk when it comes to this dip. It’s the ultimate ooey, gooey, cheesy dish that’s sure to be all the rage at game-day parties and social gatherings.

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Easy Buffalo Chicken Dip

Games and wings go hand-in-hand, but you can keep hands mess-free with this alternative that combines all the flavors of savory Buffalo chicken wings in a warm, creamy dip. 

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Sweet Georgia Peach and Pecan Dip

Think outside the box this season with a dip that is the perfect blend of salty and sweet. Bacon, Georgia peaches, sweet onions and a brown sugar bourbon marinade are complemented by pecans for a nutty, crunchy finish.

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Creamy Turmeric and Cinnamon Dip

Low-fat yogurt and milk blend with golden turmeric and cinnamon for a tangy dip just waiting for crispy dippers like pita chips and veggies.

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Roasted Carrot Yogurt Dip

Move over cheesy, chili dips – the tangy sweetness of orange juice, carrots and honey make for a simple dip you can feel good about devouring.

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Spinach Artichoke and Dill Dip

Warm up with this crowd-pleasing dip made with fresh spinach, artichoke hearts, cream cheese and Parmesan.

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Spicy Black Bean Dip

Simply mix together a can of black beans, chopped tomatoes and spices like chili powder and cumin for an easy dip to throw together for last-minute guests.

Source: McCormick

Holiday 04 December 2018

Twice-As-Nice Holiday Treats

(Family Features) With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread, peppermint and cinnamon – with double the festive treats to please every taste.

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Peppermint offers a refreshing, sweet taste that’s perfect for gifted treats like Peppermint Crunch Popcorn and Peppermint Bars. Also, cinnamon stars twice as nice in a Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust and decadent Cinnamon Caramel Swirl Bars.

Find more gingerbread, peppermint and cinnamon treats at McCormick.com.

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Gingerbread Men Cookies

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 24

  • 3          cups flour
  • 2          teaspoons McCormick Ground Ginger
  • 1          teaspoon McCormick Ground Cinnamon
  • 1          teaspoon baking soda
  • 1/4       teaspoon McCormick Ground Nutmeg
  • 1/4       teaspoon salt
  • 3/4       cup (1 1/2 sticks) butter, softened
  • 3/4       cup firmly packed brown sugar
  • 1/2       cup molasses
  • 1          egg
  • 1          teaspoon McCormick Pure Vanilla Extract
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
  2.  
  3. In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  4. Heat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  5. Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

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Triple Chocolate Gingerbread

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16

  • 1          package (2-layer size) chocolate cake mix
  • 1          package (4-serving size) chocolate instant pudding mix
  • 4          eggs
  • 1          tablespoon McCormick Ground Ginger
  • 1          teaspoon McCormick Ground Cinnamon
  • 1/2       teaspoon McCormick Ground Allspice
  • 1/2       cup sour cream
  • 1/2       cup vegetable oil
  • 1/2       cup molasses
  • 1/2       cup water
  • 1          cup miniature chocolate chips
  • nonstick baking spray with flour
  1. Heat oven to 350° F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.
  2. Pour into 10-cup Bundt pan prepared with nonstick spray.
  3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

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Peppermint Bars

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 36

Brownies:

  • 1          family-size package fudge brownie mix

Peppermint Filling:

  • 5          cups confectioners’ sugar
  • 14        tablespoons butter, melted
  • 2          tablespoons heavy cream
  • 1          teaspoon McCormick Pure Peppermint Extract
  • 1/8       teaspoon McCormick Food Color & Egg Dye, Red

Chocolate Glaze:

  • 12        ounces semi-sweet baking chocolate, coarsely chopped
  • 1/2       cup (1 stick) butter
  • crushed peppermint candies (optional)
  1. To make Brownies: Heat oven to 350° F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.
  2. Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
  3. To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.
  4. To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

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Peppermint Crunch Popcorn

Prep time: 10 minutes
Servings: 16

  • 6          cups plain popped popcorn
  • 1          bag (12 ounces) candy-coated chocolate pieces
  • 12        ounces white baking chocolate, chopped
  • 1          teaspoon McCormick Pure Peppermint Extract
  • 1 tablespoon red and green sprinkles
  1. In large bowl, mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.
  2. Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.
  3. Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

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Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

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

  • 1 1/2    cups lightly salted roasted peanuts, lightly crushed
  • 3          tablespoons packed brown sugar
  • 3          tablespoons butter, melted
  • 1          teaspoon McCormick Ground Cinnamon, divided
  • 3          tablespoons chocolate milk
  • 4          ounces semi-sweet chocolate, coarsely chopped
  • 1/2       cup creamy peanut butter
  • 2          tablespoons sweetened condensed milk
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       cup heavy cream
  1. Heat oven to 350° F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.
  2. Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.
  3. In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.
  4. In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
  5. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

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Cinnamon Caramel Swirl Bars

Prep time: 25 minutes
Cook time: 35 minutes
Servings: 24

  • 1 1/2    cups flour
  • 2          teaspoons baking powder
  • 2          teaspoons McCormick Ground Cinnamon
  • 1/4       teaspoon salt
  • 1 1/2    cups firmly packed brown sugar
  • 1/2       cup (1 stick) butter, melted
  • 2          eggs
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 1          cup coarsely chopped pecans
  • 1          package (14 ounces) caramels, unwrapped
  • 1/4       cup milk
  1. Heat oven to 350° F. In medium bowl, mix flour, baking powder, cinnamon and salt. Set aside.
  2. In large bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup batter. Spread remaining batter into lightly greased, foil-lined, 13-by-9-inch baking pan. Bake 15 minutes, or until firm.
  3. In microwavable bowl, microwave caramels and milk on high 2-3 minutes, or until caramels are completely melted, stirring after each minute. Cool 5 minutes, or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. With knife, cut through batter several times for marble effect.
  4. Bake 15-20 minutes, or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Source:  McCormick

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