Cold winter weather calls for comfort food like these delicious and moist pumpkin bars. Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars. Find more dessert recipes at culinary.net.
Spiced Pumpkin Bars
- 2 cups flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 15 oz can of pumpkin
- 1 2/3 cups sugar
- 1 cup cooking oil
- 3/4 cup chopped pecans (optional)
- 8 ounce package cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla
- 2 cups powdered sugar (sifted)
- Pecan halves (optional)
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
- Spread batter into an ungreased 15x10x1-inch baking pan.
- Bake in a 350° F oven for 25 to 30 minutes or until the center comes out clean. Cool completely in pan on a wire rack.
- In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
- Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
Recipe adapted from Better Homes and Gardens.
Watch video to see how to make this delicious recipe!
Perfect for the holidays! This deliciously rich cheesecake topped with creamy caramel, crunchy pecans and a wafer crust will be the rave of the party.
- 46 crushed wafers
- 1/4 cup sugar
- 1/4 cup butter, melted
- 16-18 whole vanilla wafers for side of form
- 3 8oz. packages cream cheese, softened
- 1 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly whisked
- 26 caramels
- 2 tablespoons milk
- 1/2 cup chopped pecans, toasted (optional)
- Preheat oven to 325°.
- CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.
- Arrange whole vanilla wafers around sides of pan.
- FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
- Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
- TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.
NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
Recipe adapted from Taste of Home.
Watch the video below to see how to make this delicious dessert!
Eye-popping recipes worth sharing
(Family Features) It seems that taking pictures of mouthwatering food to share online is all the rage for social media users. Food is art, and toast and its trimmings can be the perfect canvas. Creating a social media-worthy slice requires a bit of creativity, some patience, quality and, of course, aesthetically pleasing ingredients.
The versatility and distinct flavor profile of California Ripe Olives make them an ideal ingredient to fuel your imagination and add an extra bit of finesse to your edible creation.
California farmers are responsible for producing more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure the highest quality olives come from their farm to your table – one can at a time. Adding olives to any dish helps bring California sunshine into each bite.
Put your creativity to the test with these delicious designs. For more delightful and artistic recipes with California Ripe Olives, visit calolive.org.
Toast Like a Butterfly
- 2 slices wheat bread
- large butterfly cookie cutter
- 1/2 avocado, mashed
- salt, to taste
- pepper, to taste
- 1 cheese stick
- 2 slices orange bell pepper
- 2 thin slices red bell pepper
- 6 black California Ripe Olives
- 3 green California Ripe Olives
- 1 sugar snap pea
- Lightly toast wheat bread and use cookie cutter to cut one wing from each slice.
- Mash avocado and mix with salt and pepper, to taste. Spread on both wings.
- Slice cheese stick to fit between wings and act as body of butterfly.
- Slice orange bell pepper into antenna and red bell pepper into thin slices to line body of butterfly.
- Slice black olives in half, lengthwise, and place on upper and lower portions of each wing. Slice green olives into rounds and place on middle of each wing.
- Decorate plate with quartered olives and place sugar snap pea in center.
Pro Tips for Creating Shareable Slices:
These pro tips can take you from toast trainee to skillful slice creator.
- Have a vision. Don’t be afraid to sketch it out.
- The base of your toast is everything. Pick a sturdy variety.
- Consider your ingredients and play with flavors, textures and colors. For example, try to incorporate both green and black California Ripe Olives for greater versatility.
- Shapes, colors and textures can add excitement.
- Toast is a small canvas, so consider the tools you’re working with and get creative.
A Toast to Summer
- 2 slices white bread, toasted
- 4 tablespoons cream cheese
- 3 crackers, crushed
- 1/4 cup sliced almonds
- handful leafy greens of choice (green onions, parsley, cilantro or chives)
- 2 black California Ripe Olives
- 1 green California Ripe Olive
- Slice each piece of toast into a square and place one above other on plate.
- Spread layer of cream cheese on bottom third of lower piece of toast and cover spread with crushed crackers.
- Spread layer of cream cheese from lower-right corner to upper-left corner and, starting at bottom, layer sliced almonds on top of each other to create trunk spreading across both pieces of bread.
- Arrange greens into palm fronds at top of trunk. Use cream cheese as glue if they begin to slip.
- Arrange black olives and green olive as coconuts between top of trunk and base of leaves, covering bottom of leaves.
Singing in the Grain
- 1/4 avocado, peeled and thinly sliced
- 1 slice sourdough bread, toasted
- salt, to taste
- pepper, to taste
- handful of green California Ripe Olives, sliced into rounds
- 1 orange bell pepper, sliced
- 1 red bell pepper, sliced
- handful of black California Ripe Olives, sliced into raindrop shapes
- 1 large sugar snap pea
- Arrange sliced avocado on toasted sourdough bread and top with salt and pepper, to taste.
- Slice green olive rounds in half and arrange in line beneath toast.
- Place one slice orange bell pepper below bread as handle and one small piece orange bell pepper above bread.
- Place one straight slice of red bell pepper on bottom edge of toast.
- Arrange black olive slices and sugar snap peas around toast as raindrops.
Walking in a Toasty Wonderland
- 2 slices white bread, toasted
- 2 tablespoons cream cheese, divided
- 5 slices red bell pepper
- 1 orange bell pepper, sliced small
- 2 black California Ripe Olives, 1 jumbo and 1 medium
- 5 small sugar snap peas, divided
- 1 pretzel stick, cut in half
- 3 green California Ripe Olive rounds
- small snowflake cookie cutter
- large snowflake cookie cutter
- 4 slices gouda or white cheddar cheese
- 8 cilantro or parsley leaves
- Slice one piece of toast into circle with 4-inch diameter.
- Slice second piece of toast into half-circle with 4-inch diameter, which will act as base of snow globe.
- Spread 1 tablespoon cream cheese onto bottom fifth of circular toast.
- Cover base of snow globe with slices of bell pepper, cut to correct width.
- Stack medium black olive on top of jumbo black olive and affix to toast with cream cheese.
- Add decorations to olive snowman by affixing two small sugar snap peas to body of snowman, pretzel stick arms to sides, small piece orange bell pepper for nose and two small dots cream cheese for eyes.
- Decorate base with green olive rounds and three sugar snap peas in center.
- Use cookie cutters to cut four small snowflakes and four large snowflakes out of slices of cheese. Arrange snowflakes around outside of plate and place cilantro leaves between each snowflake.
- Place remaining cream cheese in small plastic bag and cut small hole in corner. Pipe small dots on circular toast around snowman.
Source: California Ripe Olive Committee
Blue cheese with hints of chive, onion and bacon will delight any guest. Try this stuffed mushroom recipe for your next event. Find more recipes at www.culinary.net.
Blue Cheese and Bacon Stuffed Mushrooms
- 24 large fresh portabello mushrooms
- 1 carton (8oz) spreadable chive and onion cream cheese
- 1 cup (4oz) crumbled blue cheese
- 4 green onions, chopped
- 2 garlic cloved, minced
- 3/4 cup bacon bits, divided
- Preheat oven to 375°F.
- Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
- Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
- Spoon cream cheese mixture into mushroom caps.
- Bake for 18-22 minutes or until mushrooms are tender.
Note: Recipe adapted from Taste of Home
(Family Features) Warmer, longer days are made for quality time with friends and family. There’s no better way to cap off an afternoon in the sun than a good meal followed by a great dessert. Plan to end your next gathering on a sweet note with these fruity desserts to conclude a day spent with loved ones.
Fruity treats are hard to resist, especially when paired with tasty, complementary flavors and textures. If you’re looking for a treat that travels a bit off the beaten path, this pie may be just the answer. A crushed pretzel crust and creamy peanut butter filling provide a salty, savory background for plump, sweet strawberries. Or serve up a taste of the tropics with a cream pie that celebrates a medley of textures and flavors from lively blueberries to toasted coconut.
When you make fruit the star of the dessert, there’s no question you need top-quality ingredients. Each of these desserts features Lucky Leaf Fruit Fillings, which are made from fresh fruit, contain no high-fructose corn syrup and are GMO-free, for a delicious dessert every time. With a variety of flavors to choose from, including apple, blueberry, cherry, peach and strawberry, there are plenty of convenient, versatile dessert options for any occasion.
Find more tasty treats for entertaining and beyond at luckyleaf.com.
Strawberry Peanut Butter Pie
- 1 1/4 cups crushed pretzels
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1 cup creamy peanut butter
- 1 package (8 ounces) cream cheese
- 1/2 cup powdered sugar
- 1 1/2 cups frozen whipped dessert topping, thawed
- 1 can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling and Topping
- Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill.
- With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.
- Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling. Cover and chill 2 hours before serving.
Fluffy Blueberry Cream Pie with Toasted Coconut
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 tablespoon milk
- 2 cups frozen whipped topping, thawed
- 1 can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping
- 1/2 cup toasted coconut flakes, plus additional for topping, if desired
- 1 graham cracker crust (9 inches)
- In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.
- Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.
Source: Lucky Leaf
(Family Features) Whether you want to step up your hosting game or just plan to contribute to the game day spread, it’s easy to create the perfect plan with an array of premium food, without the premium price tags.
Simplify party prep and cleanup: Paper towels, plastic cutlery and game day-themed plates and napkins can make post-party cleanup a breeze, not to mention festive. Save time on party prep by picking up everything you need at one location. You can find these paper goods and all the ingredients for a tasty spread, including fresh produce, meats, dips, chips and snacks, at a grocery store like ALDI. There are plenty of options to fit nearly every lifestyle and budget.
Make it buffet style: Let your guests serve themselves on game day. Buffets showcase a wide variety of dips, chips and snacks and are an affordable, fun option to please all your guests. This party trick also makes it easy to grab a quick bite between plays or during commercial breaks.
Go after unusual suspects: Elevate traditional dips, hummus, guacamole and salsa with different dipping options. Crostini, crispbread, gluten-free crackers and unexpected veggies like rainbow carrots, sugar snap peas and asparagus would add dimension to your menu and put a spin on your favorite game day snacks.
Get out of the kitchen: Just because you’re hosting should not mean you don’t get to enjoy yourself. Avoid spending hours in the kitchen with this crowd-pleasing Buffalo Chicken Dip recipe. Mix the ingredients in a slow cooker, turn it on high and then you’re ready to kick off the party.
Find more ideas and recipes for game day at ALDI.com.
Buffalo Chicken Dip
Recipe courtesy of Chef Leigh An, ALDI Test Kitchen
- 2 pounds Kirkwood Never Any! Chicken Breasts
- 1 cup Burman's Hot Sauce
- 1/2 cup Tuscan Garden Buttermilk Ranch Dressing
- 8 ounces Happy Farms Cream Cheese, at room temperature
- 1 teaspoon sea salt from Stonemill Sea Salt Grinder
- 2 teaspoons pepper from Stonemill Peppercorn Grinder
- 1 cup Happy Farms Colby Jack Shredded Cheese
- In slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt and pepper. Turn slow cooker to high and cook 2 hours and 30 minutes.
- Shred chicken. Add cheese to slow cooker and stir. Turn slow cooker to warm and enjoy with tortilla chips, baguettes or crunchy veggies.
Tip: For easy shredding, place cooked chicken breasts in stand mixer with paddle attachment and turn on low until shredded.
Photo courtesy of Getty Images
(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.
(Family Features) A busy summer schedule requires plenty of energy, and while relaxation is sure to help, what you eat is your essential source of fuel. Just like filling up your gas tank, food is what makes your body go.
A well-balanced approach to eating is a smart way to ensure your body gets the nutrients it needs to power you through each fun-filled day and keep you operating in tip-top shape. An eating plan such as Atkins offers a balanced approach with delicious foods that contain fiber-rich and nutrient-dense carbohydrates and good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars.
Reach for snacks full of seasonal fruits and vegetables like peaches, cucumbers, zucchini and raspberries that will satisfy your appetite and fuel your summer days. Find more warm-weather recipes and tips to stay energized throughout the season at Atkins.com.
Avoid the Hidden Sugar Effect
The frenetic pace of summer activities makes on-the-go foods the norm. While many portable snacks tout healthy benefits and good-for-you nutrition, it’s easy to be confused about what truly makes up nutritious foods, as well as how the body responds to various foods.
According to the recent Sugar Gap Study conducted by Atkins Nutritionals, Inc., there is a significant gap in Americans’ knowledge about nutrition and the “hidden sugar effect,” where certain foods turn into sugar during the digestive process. While a person can’t see these sugars, his or her body can. The study revealed that only 1 in 10 Americans are aware that certain foods can cause the hidden sugar effect.
Make better choices and avoid hidden sugars this summer with these tips for finding foods that won’t create excessive sugar spikes:
- Beware of sugary beverages, especially fruit juices. Keeping well hydrated is especially important when temperatures rise, but sweet drinks can pack an excessive amount of sugar.
- Know that not all snack bars are created equal – with many packing a sugary punch. An option such as the Atkins Harvest Trail Coconut Almond Bar combines roasted coconut and almonds which can keep you feeling full and satisfied without the hidden sugars.
- Understand which foods can cause blood sugar spikes – it’s more than cakes and candy. All carbohydrates elevate blood sugar; even ancient grains and brown rice convert into sugar when digested, making it important to enjoy these foods in smaller portions. Learn more at hiddensugar.com.
Tropical Raspberry Smoothie
Recipe courtesy of Atkins
Prep time: 5 minutes
- 1/2 cup coconut cream
- 4 ounces firm silken tofu
- 1/2 cup red raspberries, plus additional (optional)
- 2 teaspoons sugar substitute (optional)
- 1/8 teaspoon coconut extract
- 3 ice cubes
- whipped cream (optional)
- In blender, combine coconut cream, tofu, raspberries, sugar substitute, if desired, and coconut extract; blend until smooth. To remove seeds, strain mixture through sieve then return to blender.
- With machine running, add ice cubes, one at a time, and blend until smooth.
- Pour into tall glass and garnish with whipped cream and raspberries, if desired.
Peachy Prosciutto Bites
Recipe courtesy of Atkins
Prep time: 10 minutes
Servings: 4 (3 bites per serving)
- 1/2 cup whole almonds
- 2 medium peaches (each 2 1/2 inches in diameter)
- 4 ounces cream cheese
- 2 teaspoons ground cinnamon
- sugar substitute (optional)
- 12 thin slices prosciutto
- 12 basil leaves (optional)
- Heat oven to 350° F.
In single layer, toast almonds 10 minutes. Let cool then coarsely chop. Set aside.
Slice each peach into six wedges and set aside.
- In small bowl, combine softened cream cheese with cinnamon and pinch of sugar substitute. Add almonds; blend to combine.
- Lay out single slice of prosciutto, place 1 tablespoon cheese mixture on top of peach wedge and top with basil leaf. Place wedge at one end of prosciutto and roll up. Repeat with remaining ingredients.
Smoked Salmon, Cucumber and Cream Cheese Roll-Ups
Recipe courtesy of Atkins
Prep time: 5 minutes
- 2 cucumbers (8 1/4 inches long each)
- 8 tablespoons cream cheese
- 12 ounces smoked chinook salmon (lox)
- Use mandolin or vegetable peeler to cut long, thin strips of cucumber.
- Spread cream cheese onto smoked salmon, place strip of cucumber at one edge and roll up with salmon and cream cheese. Pin in place with toothpick. Repeat with remaining ingredients.
Recipe courtesy of Atkins
Prep time: 10 minutes
Cook time: 10 minutes
- 2 medium zucchinis
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Parmesan cheese, grated
- garlic powder (optional)
- Italian seasoning (optional)
- rosemary (optional)
- dill (optional)
- Heat oven to 400° F.
- Cut zucchini into 1/4-inch slices. If small, cut diagonally. Brush both sides with olive oil and season with salt, pepper and Parmesan. Season as desired with garlic powder, Italian seasoning, rosemary or dill.
- Place in single layer on baking sheet and bake 10 minutes, turning once. Cool on wire rack.
Photos courtesy of Getty Images
(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.
The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.
During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.
Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.
Summer Pizza Snack
Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
- 1 tube (8 ounces) crescent rolls
- 1 tub (8 ounces) low-fat cream cheese
- 1/4 cup light mayonnaise
- 1/4 teaspoon garlic powder
- 1 cup shredded part-skim mozzarella cheese
- 3/4 cup sliced cherry tomatoes
- 1/2 cup sliced black olives
- 1/2 cup chopped broccoli florets
- 1/2 cup chopped cucumber
- Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
- In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
Beef Burrito with Pepper Jack Cheese and Black Beans
Total time: 9 minutes
- 1/2 pound ground beef sirloin
- 2 teaspoons minced garlic
- 1 cup chunky salsa, divided
- 2 cups cooked brown or white rice
- 6 whole-wheat tortillas (9 inches each)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (11 ounces) corn kernels, drained
- 2 cups shredded pepper jack cheese
- sliced green onion, including green tops
- In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
- Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
- Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.
Source: Midwest Dairy Association