recipes

Kids 06 June 2018

Raise a Toast

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.
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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
  1. Lightly toast wheat bread and use cookie cutter to cut one wing from each slice.
  2. Mash avocado and mix with salt and pepper, to taste. Spread on both wings.
  3. Slice cheese stick to fit between wings and act as body of butterfly.
  4. Slice orange bell pepper into antenna and red bell pepper into thin slices to line body of butterfly.
  5. 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.
  6. 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.

  1. Have a vision. Don’t be afraid to sketch it out.
  2. The base of your toast is everything. Pick a sturdy variety.
  3. 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.
  4. Shapes, colors and textures can add excitement.
  5. Toast is a small canvas, so consider the tools you’re working with and get creative.

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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
  1. Slice each piece of toast into a square and place one above other on plate.
  2. Spread layer of cream cheese on bottom third of lower piece of toast and cover spread with crushed crackers.
  3. 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.
  4. Arrange greens into palm fronds at top of trunk. Use cream cheese as glue if they begin to slip.
  5. Arrange black olives and green olive as coconuts between top of trunk and base of leaves, covering bottom of leaves.

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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
  1. Arrange sliced avocado on toasted sourdough bread and top with salt and pepper, to taste.
  2. Slice green olive rounds in half and arrange in line beneath toast.
  3. Place one slice orange bell pepper below bread as handle and one small piece orange bell pepper above bread.
  4. Place one straight slice of red bell pepper on bottom edge of toast.
  5. Arrange black olive slices and sugar snap peas around toast as raindrops.

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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
  1. Slice one piece of toast into circle with 4-inch diameter.
  2. Slice second piece of toast into half-circle with 4-inch diameter, which will act as base of snow globe.
  3. Spread 1 tablespoon cream cheese onto bottom fifth of circular toast.
  4. Cover base of snow globe with slices of bell pepper, cut to correct width.
  5. Stack medium black olive on top of jumbo black olive and affix to toast with cream cheese.
  6. 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.
  7. Decorate base with green olive rounds and three sugar snap peas in center.
  8. 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.
  9. 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

Appetizers & Sides 06 April 2018

Blue Cheese and Bacon Stuffed Mushrooms

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.

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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
  1. Preheat oven to 375°F.
  2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
  3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
  4. Spoon cream cheese mixture into mushroom caps.
  5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

Dessert 16 March 2018

Sweet Ways to Welcome Warmer Days

(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.

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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
  1. Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill.
  2. With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.
  3. 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.

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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)
  1. 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.
  2. 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

Meal Ideas 26 January 2018

Game Plan for Game Day

(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.
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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
  1. 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.
  2. 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

Source: ALDI

Dessert 09 November 2017

Holiday Baking for Family and Friends

(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.

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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
  1. Heat oven to 350° F.  Line muffin tins with 18 paper liners.
  2. Place one chocolate cookie in bottom of each paper liner.
  3. 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.
  4. Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.

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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)
  1. Heat oven to 400° F.
  2. 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.
  3. 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.
  4. In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
  5. 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.
  6. 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

Snacks 25 October 2017

Pumpkin-Perfect Autumn Recipes

(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.

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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

Optional garnishes:

  • 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
  1. Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.          

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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
  1. Place cookies in food processor and pulse to form fine crumbs. 
  2. In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
  3. 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.
  4. Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
  5. 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.
  6. 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.

Source: ALDI

Snacks 05 June 2017

Smart Summer Snacks

(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.

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Tropical Raspberry Smoothie

Recipe courtesy of Atkins
Prep time: 5 minutes
Servings: 1

  • 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)
  1. 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.
  2. With machine running, add ice cubes, one at a time, and blend until smooth.
  3. Pour into tall glass and garnish with whipped cream and raspberries, if desired.

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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)
  1. 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.
  2. In small bowl, combine softened cream cheese with cinnamon and pinch of sugar substitute. Add almonds; blend to combine.
  3. 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.

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Smoked Salmon, Cucumber and Cream Cheese Roll-Ups

Recipe courtesy of Atkins
Prep time: 5 minutes
Servings: 4

  • 2 cucumbers (8 1/4 inches long each)
  • 8 tablespoons cream cheese
  • 12 ounces smoked chinook salmon (lox)
  1. Use mandolin or vegetable peeler to cut long, thin strips of cucumber.
  2. 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.

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Zucchini Crisps

Recipe courtesy of Atkins
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 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)
  1. Heat oven to 400° F.
  2. 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.
  3. Place in single layer on baking sheet and bake 10 minutes, turning once. Cool on wire rack.

Photos courtesy of Getty Images

Source: Atkins

Main Dishes 11 April 2017

Unleash the Power of Dairy

(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.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 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
  1. 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.
  2. 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.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 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
  1. 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.
  2. 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.
  3. 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

Dessert 06 April 2017

Impressive Fruit Pies and Tarts Made Easy

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

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Perfect Apple Pie

8 servings
Prep time: 30 minutes
Ready in: 3 hours

Crust

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

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Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes


Crust

  • 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
  • 1 teaspoon flour
  • 2 tablespoons finely chopped pecans

Filling

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons margarine or butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice

Topping

  • 2 3-ounce packages cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 8-ounce carton frozen whipped topping, thawed
  • 1 tablespoon milk
  • 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
  • Mint sprigs, if desired
  1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

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Fresh Berry Cream Tart

8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust

  • 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

  • 1 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon orange-flavored liqueur or orange juice
  • 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
  • 1/3 cup red currant jelly, melted
  1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Source: Pillsbury

Dessert 24 March 2017

Carrot Cake Swirled Cream Cheese Bars

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Carrot Cake Swirled Cream Cheese Bars

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 24

  • 1 cup plus 2 tablespoons flour, divided
  • 2 cups sugar, divided
  • 1 1/2 teaspoons McCormick Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon McCormick Ground Nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup vegetable oil
  • 4 eggs, divided
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/2 cups finely grated carrots
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup milk
  • 1 teaspoon McCormick Pure Lemon Extract
  1. Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
  2. Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
  3. Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Source: McCormick Spice

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