When it's cold outside, start up the fireplace, get your favorite slippers on, wrap up in a warm blanket and snuggle on the couch with this delicious White Hot Chocolate. Find more recipes at Culinary.net.
White Hot Chocolate
- 3 cups Half & Half
- 2/3 cup white chocolate baking pieces
- 1 3 inch cinnamon stick
- 1/8 tsp ground nutmeg
- 1 tsp vanilla
- 1/4 tsp almond extract
- Ground Cinnamon (optional)
- Whipped Cream (optional)
- In a medium saucepan combine 1/4 of the half & half, white chocolate baking pieces, cinnamon stick and nutmeg. Stir over low to medium heat until white chocolate is melted.
- Add remaining half & half. Stir and cook until heated through. Remove from heat. Discard cinnamon stick.
- Add in vanilla and almond extract. Stir until mixed through.
- Pour into your favorite mug(s). Top with whipped cream and sprinkle with ground cinnamon.
Recipe adapted from Better Homes and Gardens Cookbook.
Watch this video to see how to make this delicious recipe!
Holiday recipes worth sharing
(Family Features) Most great holiday gatherings start with great food and end with quality time spent with loved ones. This holiday season, rely on simple recipes that let you spend less time in the kitchen and more time celebrating special moments with family and friends.
As a holiday host, it may be tempting to explore complicated new recipes to lend a festive air to your seasonal celebrations. However, with the right ingredients, a simple recipe can be equally impressive. Delicious holiday dishes start with premium ingredients like Bertolli Olive Oils, which offer enough versatility to be a must-have kitchen accessory throughout the holiday season and onward. From soups to main dishes to desserts, the rich, quality flavor works for nearly every culinary occasion.
After a long day of checking items off your holiday shopping list, there’s almost nothing better than a warm bowl of quick and easy Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged cheeses, kale, zucchini and beans. One of the best parts: It can be on the table in 10 minutes, meaning less time cooking and more time spent stringing up holiday lights with family.
If you’re looking for a simple way to put a new twist on your turkey, take it to the next level with a seasonal brine made with sweet Riesling, garlic cloves, thyme, fresh cranberries and olive oil. It’s a hands-off way to make a tried-and-true dish a little more special.
Finally, when it’s time to wind down the evening, delight guests by bringing back a classic dessert: chocolate chip banana bread. Served slightly warm with a side of fresh whipped cream or vanilla bean ice cream, it’s a sweet finish to any gathering that family and friends are sure to love.
Find more simple recipes to enjoy during the holidays at Bertolli.com.
- 3 tablespoons Bertolli Extra Virgin Olive Oil, divided
- 1 small zucchini, sliced in 1/2-inch half moons
- 2 cups tightly packed, thinly sliced Tuscan kale leaves
- 1 jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
- 1 carton (32 ounces) vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed
- 1/3 cup shaved Parmigiano Reggiano cheese
- In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.
Tips: Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.
Chocolate Chunk Banana Bread
Recipe courtesy of Justin Schuble on behalf of Bertolli Olive Oil
- 3/4 cup Bertolli Olive Oil, plus additional for coating pan
- 3 ripe medium bananas, divided
- 1/2 cup applesauce
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chunks or chips
- 1/4 cup nut spread
- Heat oven to 350° F.
- Coat 9-by-5-inch loaf pan with olive oil.
- In mixing bowl, mash 2 bananas. Add applesauce, egg, egg white and vanilla to bananas and whisk.
- In separate bowl, combine flour, sugar, baking soda, salt and cinnamon. Slowly add wet ingredients to dry ingredients and mix. Add olive oil slowly and mix until combined.
- Fold in chocolate chunks. Pour batter into loaf pan.
- Heat nut spread in microwave until it reaches pourable consistency. Swirl spread into top of batter. Thinly slice long, flat strips of banana. Add slices to top of batter for decoration.
- Place loaf pan in oven and bake 1 hour. Remove bread and cool before slicing.
Cranberry Riesling Brined Turkey
- 1 quart water
- 6 bay leaves
- 2 tablespoons whole black peppercorns
- 1 tablespoon mustard seeds
- 1 1/2 cups kosher salt
- 1 bottle (750 milliliters) Riesling wine
- 2 large shallots, thinly sliced, divided
- 8 cloves garlic, crushed but left in skins
- 1 bunch fresh thyme, divided
- 2 cups fresh cranberries, slightly crushed, divided
- 1 turkey (16 pounds), giblet package and neck removed
- ice water, for covering turkey
- 1/2 cup Bertolli Mild Olive Oil
- salt, to taste
- pepper, to taste
- In pot, bring water, bay leaves, peppercorns, mustard seeds and kosher salt to boil. Stir until salt is dissolved. Cool to room temperature.
- Pour brine into 5-gallon stock pot or container. Pour in wine then add one shallot, garlic, thyme (reserving some for stuffing turkey) and 1 cup cranberries. Slowly lower in turkey.
- Pour ice water into pot to cover turkey. Place lid on pot and refrigerate at least 24 hours.
- Heat oven to 500° F. Remove turkey from brine, pat dry and stuff with reserved shallot, thyme and cranberries.
- Place turkey in roasting pan. Generously massage olive oil into skin of turkey. Sprinkle with salt and pepper, to taste. Use kitchen twine to tie legs together so turkey will keep its shape. Place in roasting pan and roast 20 minutes. Lightly brush skin again with olive oil, reduce heat to 350° F and roast until internal temperature reaches 155-160° F on meat thermometer.
- Allow turkey to rest, loosely covered with foil, 30 minutes before carving.
Photo courtesy of Getty Images (Cranberry Riesling Brined Turkey)
Source: Bertolli Olive Oil
Add tasty, crunchy grapes to seasonal dishes
(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.
As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.
Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.
Seasonal Entertaining with Grapes
While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:
- Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
- Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
- Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.
Find more holiday recipes at GrapesfromCalifornia.com.
Roasted Brussels Sprouts with Grapes and Balsamic Glaze
Prep time: 15 minutes
Cook time: 20 minutes
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- pinch of salt
- freshly ground black pepper, to taste
- 1 cup red California grapes
- 2 tablespoons ready-to-use balsamic glaze
- Heat oven to 450° F.
- On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.
Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.
Grape Caramel Sauce
Prep time: 5 minutes
Cook time: 15 minutes
- 1 pound green or red California grapes, divided
- 1 tablespoon lemon juice
- 3/4 cup sugar
- 1/4 cup water
- 1/3 cup heavy cream (optional)
- large pinch of salt
- ice cream
- In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
- In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.
Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.
Grape Dutch Baby
Prep time: 15 minutes
Cook time: 20 minutes
- 3 large eggs
- 2/3 cup all-purpose flour
- 2/3 cup low-fat milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 5 tablespoons unsalted
- butter, divided
- 2 cups red California
- grapes, halved
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon (optional)
- confectioners’ sugar
- Heat oven to 450° F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
- With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
- While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.
Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.
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
• 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!
Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.
Marshmallow Crescent Puffs
- 1/4 cup granulated sugar
- 2 TBS all-purpose flour
- 1 Tsp cinnamon
- 2 cans refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 teaspoons of milk
- 1/4 cup chopped nuts (optional)
- Preheat oven to 375° F. Spray muffin pan with non-stick cooking spray.
- In a bowl, mix sugar, flour and cinnamon.
- Seperate crescent dough into 16 triangles. Dip 1 marshmallow into the melted butter, then roll in the sugar mixture. Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry. Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
- Bake 12-15 minutes or until golden brown. Let cool for 1 minute. Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
- How to make glaze: Mix powdered sugar, vanilla and milk. Add more milk if needed to get desired consistency.
- Drizzle glaze over warm rolls. Sprinkle with nuts (optional).
- Serve warm.
Recipe adapted from Pillsbury.
Spend more time with family in the morning and less time making breakfast with these easy-to-make Cinnamon Sugar Pretzel Bites made with Pillsbury® Refrigerated Breadsticks.
Soft Cinnamon Sugar Pretzel Bites
- 1 (11oz.) can Pillsbury Refrigerated Breadsticks
- 3 TBS cinnamon
- 2 TBS sugar
- 2 TBS butter, melted
- 1 egg, slightly beaten
- sugar to sprinkle (optional)
- 1 TBS water
- 4 TBS powdered sugar
- Heat oven to 375°F. Line cookie sheet with parchment paper.
- Melt butter and mix with cinnamon and sugar.
- Unroll dough; separate into 12 breadsticks. With finger, press dough to make an indention length wise down the center of breadstick.
- Spoon cinnamon/sugar mixture into breadstick indention. Fold breadstick dough lengthwise over cinnamon/sugar mixture. Press to seal edges of dough.
- Twist and stretch dough to make a rope. Form a pretzel shape and seal ends of dough. Place raw pretzel onto prepared cookie sheet.
- Beat egg in a bowl and wash over pretzels.
- Sprinkle with sugar (optional).
- Bake at 375°F for 12 - 18 minutes or until golden brown.
- Mix water and powdered sugar to make a glaze. Drizzle glaze over pretzels.
- Serve warm.
Source: Recipe adapted from Pillsbury®
(Family Features) Striking a balance between work and home life, friends and family, and hobbies and errands can contribute to a healthy lifestyle. As you look to rebalance certain aspects of your life during an opportunity like National Nutrition Month, don’t forget to take your diet into consideration as well.
Including grain-based foods as part of a balanced diet – along with proper exercise – can be an essential part of living a healthier lifestyle and can provide numerous health benefits. In fact, the Dietary Guidelines for Americans recommend a 50-50 balance between whole and enriched grains per day for optimal health. Furthermore, research from the Grain Foods Foundation suggests whole and enriched grains supply a variety of key vitamins and minerals, like thiamin, niacin, riboflavin, zinc, selenium and magnesium, and important shortfall nutrients like dietary fiber, iron and folate.
Incorporating grains into meals throughout the day, including these under-500 calorie recipes for Grilled Cinnamon French Toast with Granola Crunch and Roast Beef and Arugula Sandwiches featuring whole and enriched grains, can aid in maintaining a healthy weight. Additional benefits of consuming grains include lowering cholesterol and supporting digestion, while also providing anti-inflammatory nutrients and fiber, which helps fight belly fat.
Find more nutritionist-developed, balanced and budget-friendly recipes for every meal at grainfoodsfoundation.org.
Grilled Cinnamon French Toast with Granola Crunch
Recipe courtesy of Oroweat on behalf of the Grain Foods Foundation
Prep time: 20 minutes
- 1/2 cup orange juice
- 1/4 cup light brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup strawberries, sliced
- 1 banana, thinly sliced
- 3/4 cup milk
- 1 egg
- 1 teaspoon cinnamon
- 4 slices whole-grain nut bread
- 1/4 cup granola, for garnish
- To make sauce: In saucepan, stir together orange juice, brown sugar, butter, vanilla, strawberries and banana. Simmer over medium heat 5-6 minutes, or until flavors have combined, stirring occasionally.
- To make French toast: In shallow bowl, whisk together milk, egg and cinnamon. Dip slices of bread into milk mixture and cook 2 minutes on each side over medium heat on flat griddle or grill, or until golden brown.
- Serve French toast with strawberry-banana sauce and top with granola.
Roast Beef and Arugula Sandwiches
Recipe courtesy of Roman Meal on behalf of the Grain Foods Foundation
Prep time: 5 minutes
- 1 tablespoon low-fat mayonnaise
- 2 teaspoons horseradish
- 4 slices whole- or multi-grain bread, toasted
- 4 slices tomato
- 4 ounces lean roast beef, thinly sliced
- 1 cup arugula or wild greens
- Spread mayonnaise and horseradish evenly over two bread slices.
- Layer tomato, roast beef and arugula on top of mayonnaise and horseradish. Top with remaining slices of bread.
Photo courtesy of Getty Images
Source: Grain Foods Foundation
(Family Features) Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget.
Plan ahead: Don’t let the pressure of hosting the holidays stress you. A well-constructed game plan can help you stay on track with your spending goals. Before heading to the grocery store, take inventory of what you already have and create a list of the items you need. These simple steps can save you time and money in the long run.
Find affordable ingredients and supplies: Grocery shopping can be a daunting task, especially with seemingly endless options. Shopping at a grocery store like ALDI helps you find everything you need in one quick and easy shopping trip, including high-quality, fresh, affordable foods for your Easter spread. While there, you can also pick up other Easter essentials like baskets, toys, bakeware, decor and more.
Keep leftovers in mind: Food (and money) can go to waste when leftovers go uneaten. Instead of tossing out your forgotten leftovers, incorporate them into a whole new dish. Try these Holiday Ham Sliders using leftovers from main dishes such as Slow-Cooked Maple Ham.
Find more tips and recipes for an appetizing Easter at ALDI.us.
Slow-Cooked Maple Ham
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 5 hours, 15 minutes
- 20 ounces Sweet Harvest Pineapple Chunks
- 8 pounds Appleton Farms Smoked Ham Butt
- 1 cup Specially Selected 100% Pure Maple Syrup
- 1 cup Baker’s Corner Brown Sugar
- 1/2 teaspoon Stonemill Cinnamon
- 1 tablespoon Burman’s Dijon Mustard
- 1 teaspoon Stonemill Ground Black Pepper
- Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
- In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
- Set slow cooker to low. Cook 4-5 hours.
- Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
- Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
- Serve sauce on side or heat oven to broil and glaze ham. Broil 3-4 minutes for caramelized crust.
Holiday Ham Sliders
Recipe courtesy of Chef Linsey, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 25 minutes
- Carlini Canola Cooking Spray
- 3 ounces Happy Farms Preferred Cranberry White Cheddar, shredded
- 3 ounces Happy Farms Preferred Plain Havarti Cheese, shredded
- 12 ounces L'oven Fresh Hawaiian Sweet Rolls
- 2 tablespoons Burman's Spicy Mustard
- 1/4 cup sliced red onion
- 12 ounces Appleton Farms Spiral Sliced Half Ham
- 1/4 cup sliced green apple
- 4 tablespoons Countryside Creamery butter, melted
- 1/2 teaspoon Stonemill Garlic Powder
- 1/4 teaspoon ground Stonemill Sea Salt
- 1/2 teaspoon Stonemill Parsley Flakes
- Heat oven to 350 F.
- Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
- In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
- Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
- Place bottom half of rolls in baking pan. Spread with spicy mustard.
- Top with red onion, ham, apple, cheese mixture and bun tops.
- In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
- Cover with foil and bake 15 minutes.
- Remove foil. Bake 10 minutes more.
- Remove from pan and separate sandwiches; serve immediately.
(Family Features) A holiday season filled with gatherings calls for simple recipes that make baking for family and friends easy and enjoyable.
Traditions are often enjoyed more around the holidays and some classic flavors are must-haves for seasonal parties and dinners. Individually portioned desserts are ideal for entertaining, and these smooth, creamy cheesecakes with vivid holiday color are a perfect single serving that is sure to brighten any dessert table. Or put a festive twist on apple pie with a cinnamon roll-inspired crust.
Each of these desserts features quick and easy preparation, and the delicious flavors of Lucky Leaf Fruit Fillings, which use high-quality fruit and contain no high-fructose corn syrup, for great tasting desserts every time. An array of popular flavors like apple, blueberry, cherry and strawberry make it possible to prepare your favorite holiday desserts in minutes.
Find more inspiration for this season’s holiday baking at luckyleaf.com.
Mini Marbled Cherry Cheesecakes
- 18 chocolate cookies with white filling
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided
- Heat oven to 350° F. Line muffin tins with 18 paper liners.
- Place one chocolate cookie in bottom of each paper liner.
- In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.
- Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.
Cinnamon Apple Pie
- 1 refrigerated pie crust
- 1 tablespoon butter, melted
- 2 teaspoons ground cinnamon
- 2 cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling
- 1 stick (8 tablespoons) butter, softened
- 1 cup flour
- 1 cup light brown sugar
- 1/2 cup powdered sugar, plus additional (optional)
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 2 teaspoons milk, plus additional (optional)
- Heat oven to 400° F.
- On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
- Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.
- In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
- Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.
- In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.
Source: Lucky Leaf
(Family Features) Fall is perfect for making time for fun before the busy holiday season – go for a fall picnic, visit your local orchard or pumpkin patch, and take advantage of all the flavors fall has to offer. Try these delicious, comforting, no-hassle fall ideas that won’t carve a big chunk out of your budget:
- The great taste of seasonal produce can stand on its own, adding star power to simple recipes. Baked pears or apples are a sweet, festive treat. Slice them in half and fill with walnuts, drizzle with honey and sprinkle with cinnamon. Bake until the sugars caramelize and fruits soften.
- Take on-the-go snacks to the next level by coating almonds or garbanzo beans in your favorite seasonal spices and baking until crispy.
No matter the season, trim time grocery shopping by relying on a one-stop-shop like ALDI. Whether you’re looking for a new pumpkin spice treat or need quality ingredients for your famous chili, you can find it all at wallet-friendly prices.
Find more tips and recipes for a hassle-free fall at ALDI.us.
Pumpkin Pie Smoothie Bowl
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen
- 1/2 cup Baker’s Corner 100% Pure Canned Pumpkin
- 1/2 cup Friendly Farms Plain Nonfat Greek Yogurt
- 1/2 frozen banana
- 1/2 cup Friendly Farms Unsweetened Original Almondmilk
- 2 teaspoons Specially Selected 100% Pure Maple Syrup
- 1 teaspoon Stonemill Pumpkin Pie Spice
- SimplyNature Flax Seed
- Southern Grove Chia Seeds
- Baker’s Corner Semi-Sweet Mini Morsels
- Southern Grove Chopped Pecans, toasted
- Apple slices
- SimplyNature Organic Ground Cinnamon
- Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.
Mini Pumpkin Parfait with Cranberry Caramel
Recipe courtesy of Chef Kates, ALDI Test Kitchen
- 1 package Cafe Bistro Spekulatius Spiced Cookies
- 1/2 cup Countryside Creamery Unsalted Butter, divided
- 1/2 cup packed Baker's Corner Brown Sugar
- 1/4 cup water
- 1 cup Sweet Harvest Whole Berry Cranberry Sauce
- 8 ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened
- 1/4 cup Baker's Corner Powdered Sugar
- 1 cup Baker's Corner 100% Pure Canned Pumpkin
- 8 ounces Friendly Farms Whipped Topping, divided
- Place cookies in food processor and pulse to form fine crumbs.
- In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
- To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.
- Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
- In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.
- To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.