(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

• 1 nori sheet, broken into pieces
• 1 tablespoon toasted sesame seeds, divided
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar

• 6 cups popped popcorn
• 2 tablespoons butter, melted

1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
3. Tips: Use store-bought furikake seasoning and season to taste.
4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

• 1/4 cup butter
• 1 tablespoon minced, seeded scotch bonnet chili pepper
• 1 teaspoon grated lime zest
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon onion powder
• 1/4 teaspoon salt
• 8 cups popped popcorn

1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

• 1/4 cup nonfat Parmesan cheese
• 2 teaspoons garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram leaves
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon dried sage
• black pepper, to taste
• 12 cups air-popped popcorn
• 3/4 cup turkey pepperoni, cut into bite-size bits
• olive oil cooking spray

1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
2. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

• 1 bag (6 ounces) semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• 4 cups popped popcorn
• 1 1/2 cups miniature marshmallows
• 3/4 cup chopped walnuts

1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

(Family Features) Entertaining guests during the holidays isn’t just about a main course that calls all to the table. What often makes a festive gathering more fruitful is a spread of delicious appetizers, delightful drinks and divine desserts that keep loved ones coming back to the kitchen for more.

For appetizing dishes from the first guest at the house to the last out the door, you can heighten the flavor and appearance of favorite recipes with one simple ingredient: apples. Ranging from tart to sugary sweet, finding the right balance for your palate is key. Scent can also influence taste, especially when you have a balanced sweetness with an uplifting, fresh aroma.

Turn to an option like Envy Apples this holiday season for satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. They make for an easy snack when eaten fresh out of hand but are also perfect for holding over pre-dinner appetites in small plates like this Bell-Issimo Brie Melt or Apple Stuffing Bites with Rosemary Gravy.

The versatile flavor of apples isn’t just limited to foods, however. For the adults in the room, Pumpkin Spice Apple Cider with a splash of bourbon is a seasonally appropriate way to quench thirst and break the ice. Simply omit the bourbon for a kid-friendly version so the whole party can savor a sip.

Easy to spot with their crimson red skin over a golden background that practically glows, Envy Apples offer an easy, eye-catching way to try new tastes and celebrate joyful occasions together. The bright white flesh is naturally slow to brown when sliced for a fresher flavor in sweet treats like Apple Oat Crumble and Citrus Caramel Topping for a tasty way to elevate your holiday get-togethers.

Find more sweet holiday recipes at EnvyApple.com.

Apple Oat Crumble and Citrus Caramel Topping

• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 2 Envy Apples, diced into large cubes
• 1 tablespoon lemon juice
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup cold butter, diced small
• 1/2 cup caramel
• 1/4 teaspoon salt
• 1/2 orange, zest only
• 1 tablespoon orange juice
• vanilla ice cream

1. Preheat oven to 350 F.
2. In bowl, stir together sugar and ground cinnamon.
3. Toss apples in lemon juice then in cinnamon sugar mixture. Spread in 9-inch pie dish.
4. In another bowl, stir together brown sugar, flour and oats. Using hands or fork, cut in butter until pea size crumbs form. Sprinkle evenly over apples.
5. Bake 40-45 minutes until mixture is bubbling and golden brown. Remove from oven and let cool 15 minutes.
6. In small pot, whisk caramel, salt, orange zest and orange juice until warm.
7. Spoon apple oat crumble over large scoop vanilla ice cream and top with salted citrus caramel.

Apple Stuffing Bites with Rosemary Gravy

• 1 box stovetop stuffing
• 2 tablespoons butter
• 2 cups diced Envy Apples
• 1/2 onion, diced small

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 2 teaspoons kosher salt
• 20 turns fresh cracked pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon finely chopped rosemary

1. Preheat broiler.
2. Cook stuffing according to package directions; set aside and allow to cool slightly.
3. In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
4. Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
5. After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
6. Broil bites until golden brown and slightly crispy.
7. To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
8. Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
9. Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Pumpkin Spice Apple Cider

• 1 Envy Apple, diced
• 1 tablespoon butter
• 1 teaspoon pumpkin spice
• 2 ounces bourbon
• 4 ounces pumpkin spice apple cider
• demerara sugar
• Envy Apple slices, for garnish
• rosemary, for garnish
• cinnamon stick, for garnish

1. In pan over medium heat, saute diced apples in butter and pumpkin spice 5-10 minutes.
2. In glass, combine bourbon and pumpkin spice apple cider; top with sauteed apples.
3. Add demerara sugar then garnish with apple slices, rosemary and cinnamon stick.

Bell-Issimo Brie Melt

• 1 round brie (6-8 ounces)
• 2 Envy Apples
• 1/4 cup walnuts
• 1/4 cup dried cranberries
• firm crackers

1. Unwrap brie and place on microwave-safe dish. Cut off top of brie round and microwave 60 seconds until middle is soft.
2. Slice apples into thick wedges.
3. Top brie with half the apples, crushed walnuts and dried cranberries.
4. Serve with firm crackers and remaining apple wedges.

Source: Envy Apples

(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

• 2 cups ricotta cheese
• 1 cup sour cream
• 1 package (10 ounces) frozen spinach, thawed and squeezed dry
• 1/4 pound ham, cubed
• 3/4 cup shredded Parmesan cheese
• 2 green onions, thinly sliced
• 1 round bread loaf (16 ounces), unsliced

1. Heat oven to 350 F.
2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
• 5 slices thick-cut bacon, sliced, cooked until crisp and drained
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• salt, to taste
• pepper, to taste
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons water
• 1 cup pecans, rough chopped

1. Preheat oven to 375 F.
2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
5. Bake 60 minutes.
6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

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

• 1 prepared 9-inch double-crust pie pastry, divided
• 3/4 cup Domino Light Brown Sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 pounds apples, cored, quartered and sliced
• 1/4 teaspoon allspice

1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
4. Bake 35-40 minutes, or until crust is golden.
5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

Glaze:

• 1 cup fresh or thawed cranberries
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 2 teaspoons orange zest
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• cracked black pepper

Lamb Chops:

• 8-10 New Zealand grass-fed lamb rib chops
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• olive oil

1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
2. To make lamb chops: Pat lamb chops dry with paper towel.
3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
4. Sprinkle dry rub on lamb chops and press mixture into meat.
5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

(Culinary.net) There are few things better than festive holiday celebrations. Everyone is gathered around the table, ready to eat and enjoy the company. The atmosphere is joyful, the decorations are beautiful and the food is absolute perfection.

From warm casseroles to hearty proteins, most spreads are made of an array of colors with mouthwatering sides and desserts. However, there are some dishes the holidays just can’t happen without. One is a classic, traditional Sweet Cranberry Sauce. It’s popping with color and texture. Plus, it makes everything it tops taste just a little bit better.

This sauce is perfect for nearly any holiday celebration but is also a sweet treat that can be served over vanilla ice cream for dessert. It’s fruity with a hint of citrus and flavorful with a dash of ground cinnamon and a bit of ginger.

This recipe is perfect for Thanksgiving or Friendsgiving and works well into the holiday season for all the other celebrations that likely dot your calendar. It’s a timeless dish but with a fresh and tangy twist that’s perfect for both gatherings with many guests or simple nights at home with those leftovers you just can’t resist.

Find more recipes perfect for celebrating the holidays at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Sweet Cranberry Sauce

Prep time: 2 minutes
Cook time: 10 minutes
Servings: 8

• 12        ounces cranberries
• 1          cup granulated sugar
• 1/4       cup orange juice
• 1/2       cup water
• 1 1/2    tablespoons ginger paste
• 1/8       tablespoon salt
• 1/4       teaspoon ground cinnamon
• 2          tablespoons orange zest
• vanilla ice cream (optional)

1. In large skillet over medium heat, combine cranberries, sugar, orange juice, water, ginger paste, salt, ground cinnamon and orange zest.
2. Bring to simmer. Stir until thickened to desired consistency, 15 minutes.
3. Cool 30 minutes. Transfer to bowl. Cover and refrigerate 30 minutes. Serve alone or over vanilla ice cream, if desired.

(Family Features) Whether you’re enjoying a special occasion or simply spending deserved time with loved ones, you can gather at breakfast or brunch and enjoy this easy-to-make, divine pancake that tickles taste buds and delivers a satisfying start to the day.

Add the naturally sweet taste of fruit to the breakfast table with this Grape Dutch Baby recipe that requires just 15 minutes of prep time in the kitchen. Or serve it as a light main dish for those nights when having breakfast for dinner is the plan. Fresh California grapes offer a tasty burst of flavor that pairs perfectly with an egg-based pancake.

Whether enjoyed at breakfast or throughout the day, grapes can be a convenient, healthy, hydrating and energizing option. In fact, research suggests regularly eating grapes as part of a healthy diet and lifestyle contributes to overall wellness and healthy aging. Specifically, eating grapes is linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Find more better-for-you recipes at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 6          large eggs
• 1 1/3    cups all-purpose flour
• 1 1/3    cups 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

1. Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. 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.
3. 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.

Source: California Table Grape Commission

(Family Features) Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.

As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the bag, Americans consume 15 billion quarts of this whole grain each year.

Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and it’s budget-friendly.

Add in popcorn’s irresistible smell, taste and versatility, and it’s easy to understand its popularity. With so many different ways to eat it – plain, buttery or loaded with goodies like these Toffee Almond Chocolate Popcorn or Churro Popcorn versions – popcorn fits many moods and occasions.

Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes a popcorn.org.

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Toffee Almond Chocolate Popcorn

Total time: 15 minutes, plus 30 minutes chilling time
Servings: 4

• 4 cups popped popcorn
• 3/4 cup chopped toasted almonds, divided
• 6 tablespoons toffee bits, divided
• 6 ounces milk chocolate, melted
• 1 ounce dark chocolate, melted

1. In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.
2. Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.

Substitution: Use dark chocolate for milk chocolate, if preferred.

Churro Popcorn

Servings: 2-3

• 2 tablespoons granulated sugar
• 1 tablespoon powdered sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 6 cups popped popcorn

1. In small bowl, mix granulated sugar, powdered sugar and cinnamon.
2. In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.
3. In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.

Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.

Source: Popcorn Board

(Culinary.net) If you ever find yourself craving something healthy and easy to make, you’re not alone. Maybe you are constantly on the go, chasing after little ones or just started a new job. Whether you’re on the move or relaxing at home, smoothies are a simple way to add nutritious ingredients to your diet.

From strawberries and mangos to blueberries and more, there are almost limitless smoothie options. You can use different combinations of greens and textures or even add something savory like peanut or almond butter.

This Blueberry Banana Smoothie is simple with just a couple basic directions and gives you the energy you need to finish out your day strong.

It has 1 cup of spinach, which is full of iron and vitamins, frozen bananas and blueberries to fill up your fruit intake for the day and berry yogurt to add a hint of dairy and some sweetness to your drink.

Garnish your finished product with fresh blueberries for some extra flair. With chia seeds for added texture, this smoothie is perfect for breakfast or even an afternoon snack.

Find more healthy recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Blueberry Banana Smoothie

Servings: 2

• 1          cup spinach
• 1/2       cup water
• 2          tablespoons apple cider vinegar blend
• 1          tablespoon almond butter
• 1/2       cup bananas, frozen
• 1/2       cup blueberries, frozen
• 1          tablespoon chia seeds
• 1/4       teaspoon ground cinnamon
• 1/4       teaspoon minced ginger
• 1/2       cup berry yogurt
• fresh blueberries, for garnish (optional)

1. In blender, blend spinach, water, apple cider vinegar, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth.
2. Pour into two glasses and garnish with fresh blueberries, if desired.

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

• 6          ounces jumbo pasta shells
• 2          tablespoons olive oil
• 1          tablespoon fresh garlic
• 1          medium onion, diced
• 5          portobello mushroom caps, gills removed then diced
• 1          pinch sea salt, plus additional, to taste
• 1          pinch pepper, plus additional, to taste
• 2          cups shredded kale
• 3          tablespoons water
• 15        ounces skim milk ricotta cheese
• 4          tablespoons pesto
• 1          tablespoon The Fit Cook Land spice blend
• 1 1/2    cups reduced-fat marinara, divided
• 1 1/2    cups reduced-fat mozzarella
• fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

• 2          cups fresh spinach
• 1          cup water
• 1          tablespoon vegetable oil
• 2          tablespoons green curry paste
• 8          ounces skinless, boneless chicken, beef or pork, sliced thin
• 1          small Japanese purple eggplant
• 2          cups coconut milk
• 4          teaspoons granulated sugar
• 1/2       teaspoon salt
• 1/2       cup bamboo shoots, sliced
• 1/4       medium red bell pepper, sliced thin
• 8-10     Thai basil leaves, plus additional, for garnish, divided
• 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

• 1          cup granulated sugar
• 1/4       cup water

Cake:

• 1 1/2    cups all-purpose flour
• 1          teaspoon baking powder
• 1/4       teaspoon baking soda
• 1/4       teaspoon salt
• 3/4       cup unsalted butter, at room temperature
• 3/4       cup granulated sugar
• 2          large eggs
• 1/2       teaspoon vanilla extract
• 3/4       cup buttermilk
• 3          tablespoons rainbow sprinkles (optional)

Flan:

• 4          large eggs
• 1          can (14 ounces) sweetened condensed milk
• 1          can (12 ounces) evaporated milk
• 1          tablespoon vanilla extract
• ground cinnamon, to taste

1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
2. Preheat oven to 350 F.
3. Grease and flour 9-inch Bundt pan. Set aside.
4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
7. On low speed, gradually beat in flour mixture and buttermilk until combined.
8. Fold in rainbow sprinkles, if desired.
9. Pour batter into pans over caramel sauce.
10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
11. Gently pour through strainer and onto prepared cake batter.
12. Sprinkle cinnamon on top.
13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
15. Remove cake from water bath and cool on rack 10 minutes.
16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
17. Refrigerate at least 1 hour or overnight before serving.

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

(Culinary.net) Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise.

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight Apple Cinnamon Fresh Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end.

It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well.

To start, add cubed French bread to a glass baking dish. Add apple pie filling on top of the bread and smooth it out over the entire dish. Then add more cubed French bread on top.

In a mixing bowl, whisk nine eggs, half-and-half and cinnamon. Pour the egg mixture over the ingredients in the baking dish.

Cover the dish with aluminum foil and chill overnight.

Remove the foil and bake for about an hour. Let cool.

In a small bowl, whisk together powdered sugar and milk to form a sweet glaze. Drizzle the glaze over your warm casserole and enjoy.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait.

Find more breakfast and brunch recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1          package (20 ounces) French bread, cubed, divided
• 1          can (20 ounces) apple pie filling
• 9          eggs
• 1          cup half-and-half
• 2          teaspoons ground cinnamon
• 1          cup powdered sugar, plus additional (optional)
• 2          tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

(Family Features) Filling the kitchen with plant-based ingredients is an easy way to nudge kids toward nutritious after-school snacks and make busy weeknight dinners as healthy as they are delicious.

When you consume foods that boost your energy and give your body the fuel it needs, you can expect to feel healthier, both physically and emotionally. In many cases the foods that deliver are plant-based, and you can create delicious and healthy meals while adhering to a plant-based eating plan.

Make Easy Substitutes
Having a vegetarian meal once a day is a great start, or even try “meatless Mondays” at home. Swap out ice cream and instead go for frozen blended bananas as an after-dinner treat. Try a nut- or grain-based milk in place of your normal dairy.

Make Gradual Changes
Drastically changing your eating habits can be challenging. Small, sustainable changes are easier to manage and simpler to implement. Even one change per day can lead to healthier eating, like swapping the meat in a normal sandwich for a plant-based protein, such as a salad made with chickpeas or lentils, for a quick and easy lunch.

Start Meal Planning
Meal planning can reduce the time you spend in the kitchen and cut the cost of your groceries while making plant-based eating easy. When you plan meals in advance, you can buy in bulk and do the prep work ahead of time, which means you can whip up tasty plant-based meals in minutes. Keep healthy staples on hand like vegan, cholesterol-free and trans fat-free Toufayan multi-grain pita bread. The pre-split pita is perfect to keep on hand and fill with your favorite plant-based ingredients for a quick meal or pair with hummus, chickpea salad or apples. Made with quality, wholesome ingredients, each bread is hearth-baked to a golden brown for a tasty, convenient and versatile complement to a wide range of plant-based foods. They’re easy to find in your local grocer’s deli section.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

Apple Pie Stuffed Pitas

Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4

Filling:

• 4          green apples, peeled, cored and thinly sliced
• 1          teaspoon cinnamon
• 1/2       teaspoon nutmeg
• 2          tablespoons plant-based butter
• 1/3       cup white sugar
• 3          tablespoons water
• 1          teaspoon cornstarch

Oat Crumble Topping:

• 1/2       cup flour
• 1/2       cup rolled oats
• 1/4       cup brown sugar
• 1/2       teaspoon cinnamon
• 1          tablespoon orange juice
• 1          pinch salt
• 2          tablespoons plant-based butter
• 4          Toufayan Multi-Grain Pita Bread

1. Preheat oven to 350 F.
2. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.
3. To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.
4. Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.
5. Bake about 6 minutes. If desired, broil 1 minute for additional color.

Roasted Chickpea Cauliflower Sandwiches

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6

• 1          can chickpeas, roasted
• 1/4       teaspoon salt, plus additional, to taste, divided
• 1/8       teaspoon black pepper, plus additional, to taste, divided
• garlic salt, to taste
• 1          head cauliflower, cut into florets
• 1/4       cup plant-based yogurt or sour cream
• 1/2       red pepper, diced
• 1/3       cup shredded carrots
• 1          cup corn kernels (optional)
• 1/4       teaspoon dill
• 1/2       teaspoon garlic powder
• 1/4       teaspoon paprika
• 3          Toufayan Bakeries Multi Grain Pitas, halved
• parsley, for garnish

1. Preheat oven to 425 F.
2. Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
3. In bowl, mix chopped cauliflower; yogurt or sour cream, diced pepper; shredded carrots; corn, if desired; 1/4 teaspoon salt; 1/8 teaspoon pepper; dill; garlic powder and paprika.
4. Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.

Source: Toufayan