(Family Features) Whether your favorite springtime meals take you to the patio or have you throwing open the windows to let fresh air in, enjoying the sunshine and warmth with sweet and savory dishes is a perfect way to celebrate the season. Better yet – bring loved ones together with recipes that are as easy to make as they are delicious for refreshing taste without the hassle.

The uplifting aroma and flavor of Envy Apples offer an invitation to savor small moments around the table, especially when used in simple favorites like muffins, sandwiches, pizza or pies for delicious dishes all day long. Celebrating spring can start with this ultimate apple experience, allowing you to introduce loved ones to new ways to rethink weekly staples.

Wake up with breakfast or brunch on the patio, highlighted by Apple and Date Muffins you can prepare fresh or bake ahead of time then reheat for an easy, breezy morning. Spring often means outdoor activities which require a recharge at lunch like these Apple, Bacon and Brie Cheese Toasties featuring the perfect pairing of sweet with savory.

Wind down the day with Stilton Cheese Pizza, an ultimate family favorite and shareable solution. Finally, cap off the excitement of warming weather and time outdoors with a slice of Classic Apple Lattice Tart served with a scoop of ice cream or custard.

These recipes and more start with the craveable texture and crunch of Envy Apples – a leading apple variety – that provide balanced sweetness with flesh that remains whiter longer, even after cutting, so your favorite meals look as delicious as they taste.

Visit EnvyApple.com to find more patio-perfect recipe inspiration.

Classic Apple Lattice Tart

Servings: 8-10

• 2-3 sheets puff pastry dough
• 5 Envy Apples
• 2 tablespoons sugar
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1 egg
• 1 tablespoon milk
• 1 tablespoon cinnamon sugar
• ice cream, custard or cream, for serving (optional)

1. Preheat oven to 365 F.
2. Use two sheets semi-thawed pastry to line fluted tart pan approximately 10 inches, pressing and trimming neatly to fit; chill 15 minutes.
3. Peel, core and thinly slice apples into large bowl; sprinkle with sugar, lemon zest and cornstarch then toss well to evenly coat.
4. Arrange apple slices in pastry-lined tart pan, laying flat.
5. Beat egg with milk. Brush egg wash around pastry rim.
6. Cut 1/2-inch strips from remaining pastry sheet and make lattice pattern over apples, crimping edges once lattice is completed.
7. Brush tart with egg wash and sprinkle with cinnamon sugar.
8. Bake 35-40 minutes, or until pastry is golden. Allow to cool at least 15 minutes before slicing. Serve with ice cream, custard or cream, if desired.

Apple and Date Muffins

Servings: 12

• 2 Envy Apples
• 1 tablespoon maple syrup
• 1 cup flour
• 1 cup bran flakes
• 3/4 cup brown sugar
• 1/2 cup chopped dates
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 cup butter, melted
• 1 egg, beaten
• 3/4 cup milk
• butter or powdered sugar, for serving (optional)

1. Preheat oven to 375 F and line muffin pan with cupcake papers.
2. Peel and core apples and dice finely; toss with maple syrup.
3. In large bowl, combine flour, bran flakes, brown sugar, dates, pumpkin pie spice and baking powder; mix well.
4. In separate bowl, whisk melted butter, egg and milk.
5. Add half maple-apple mixture to dry ingredients.
6. Pour wet ingredients into dry and fold together until mixed. Spoon evenly into muffin tin cupcake papers. Add 1 teaspoon remaining maple-apple mixture to top of each muffin.
7. Bake 20-25 minutes until muffin mix is set and apple topping is golden. Allow muffins to cool 5 minutes before removing from tin.
8. Serve with butter or dust with powdered sugar, if desired.

Stilton Cheese Pizza

Yield: 1 pizza

• 1 tablespoon pizza sauce
• 1 tablespoon sweet chili sauce
• 1 storebought pizza crust
• 1/2 cup mozzarella cheese, divided
• 1/3 cup stilton cheese, divided
• 1 Envy Apple
• 4 slices prosciutto
• fresh arugula leaves, for garnish
• fresh basil, for garnish
• toasted walnuts (optional)

1. Preheat oven to 450 F.
2. Combine pizza sauce and sweet chili sauce. Spread sauce over pizza crust.
3. Sprinkle with half of the mozzarella cheese and half of the stilton cheese.
4. Cut apple in half then core and slice into thin wedges. Arrange apple over cheese then top with remaining cheese.
5. Cook pizza 7-10 minutes until pale golden and starting to bubble. Add prosciutto and cook 2-3 minutes until golden and bubbling.
6. Serve with fresh arugula and basil. Sprinkle with toasted walnuts, if desired.

Apple, Bacon and Brie Cheese Toasties

Servings: 2

• 1 tablespoon butter
• 4 slices sourdough bread
• 1 teaspoon honey mustard, plus additional for serving (optional)
• 4 slices cooked bacon
• 1 Envy Apple, peeled, cored and thinly sliced
• 1 3/4 ounces brie cheese, sliced
• side salad, for serving (optional)

1. Butter one side of each bread slice.
2. Lay out two slices bread, buttered sides down. Top with honey mustard then layer with two bacon slices, apple slices and brie cheese slices. Top with remaining slices bread, buttered sides up, to create two sandwiches.
3. Heat grill pan or frying pan and cook sandwiches until golden brown on each side and cheese is beginning to bubble.
4. Cut sandwiches in half and serve with side salad or extra honey mustard, if desired.

Source: Envy Apples

(Family Features) Once the table is cleared and gifts are put away, it’s often time for one of the favorite moments of holiday gatherings. The taste (and smell) of those divine desserts you may only make once a year is enough to keep guests hungry even after the main course.

Put a new staple on holiday menus for years to come with this Cran-Raspberry Quinoa Pudding Trifle that combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.

As a tasty treat that’s ideal for just about any occasion, this take on rice pudding is made using Success Boil-in-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-free and FDA-approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that’s perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert.

For a comforting dish full of familiar cold-weather flavors, serve Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.

This holiday-inspired dessert relies on the fluffiness of Success Boil-in-Bag White Rice as a high-quality, precooked solution. The boil-in-bag rice is quick and easy with no measuring and no mess, and it’s ready in 10 minutes to make seasonal recipes a cinch.

Find more sweet holiday recipe inspiration at SuccessRice.com.

Cran-Raspberry Quinoa Pudding Truffle

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 6

Quinoa Pudding:

• 2 bags Success Tri-Color Quinoa
• 4 cups almond milk
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Creamy Yogurt Layer:

• 2 cups plain Greek yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Cran-Raspberry Layer:

• 1/2 cup cranberry sauce
• 1/4 cup orange juice
• 1 teaspoon orange zest
• 2 cups fresh raspberries

• 1/2 cup sliced almonds, toasted
• 2 cups gluten-free vanilla cookies, chopped
• 1/2 cup fresh raspberries

1. To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
2. Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly. Refrigerate 45-60 minutes, or until well chilled.
3. To make creamy yogurt layer: In large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
4. To make cran-raspberry layer: In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.
5. To assemble: In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.

Pumpkin Pecan Rice Pudding Bars

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

• 1 bag Success White Rice
• 1 cup pecans
• 4 cups coconut milk
• 1 can (15 ounces) pumpkin puree
• 3/4 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons maple syrup

1. Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.
2. In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
3. Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.
4. Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.

Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Source:

Success Rice

(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) One of the best parts of the holidays is the aromas and flavors of the season, from walnuts and cinnamon to peppermint and nutmeg. Sweet treats and mouthwatering desserts can bring family and friends around the table to celebrate the season together, one bite at a time.

During your festive gatherings this year, choose walnuts as the star baking ingredient. As many home cooks turn to wholesome ingredients that offer health benefits this holiday baking season, California walnuts make for a perfect addition to almost any dish and are an excellent source of omega-3 ALA (2.5g/oz). With a buttery flavor that elevates traditional and modern recipes, home bakers can do more with walnuts in the kitchen.

Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe. Top it, or other favorite desserts, with light and airy Vanilla Walnut Whipped Cream flavored with honey and vanilla to complement festive dishes.

This holiday season, pick up a bag of walnuts for all your baking needs. To discover more festive dessert ideas, visit walnuts.org.

Walnut Pumpkin Cream Cheese Tart

Total time: 2 hours, 30 minutes
Servings: 12

Sweet Tart Crust:

• 1 1/4 cups flour
• 1/3 cup California walnuts, finely chopped
• 1/3 cup powdered sugar
• 1/3 cup salted butter, softened
• 1 large egg
• nonstick cooking spray

Filling:

• 1 can (15 ounces) pumpkin
• 4 ounces low-fat cream cheese, softened
• 1/2 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 egg, plus 1 egg yolk
• 1/2 cup California walnuts, coarsely chopped

• whipped cream, for serving (optional)

1. To make sweet tart crust: In medium bowl, stir flour, walnuts and powdered sugar. Stir in butter and egg. Using fork, stir well until soft dough forms. Gather into ball and wrap tightly.
2. Refrigerate at least 1 hour, or until dough is easy to handle.
3. Preheat oven to 350 F and coat 9-inch tart pan with removable bottom with nonstick cooking spray.
4. Lay pastry dough on lightly floured board and roll into 11-inch circle. Press dough into bottom and sides of prepared pan and poke with fork on bottom and sides. Bake 20 minutes.
5. To make filling: In medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
6. Pour into prepared crust and top with walnuts. Bake 40 minutes, or until filling is set when pan is gently tapped.
7. Remove from oven and let cool. Cover and refrigerate until ready to serve.
8. Serve each slice with dollop of whipped cream, if desired.

Vanilla Walnut Whipped Cream

Total time: 8 minutes
Servings: 14

• 2 1/2 cups California walnuts, divided
• 1 cup water
• 2 tablespoons powdered sugar
• 1-2 teaspoons honey, divided
• 1 teaspoon vanilla extract
• 1 pinch salt

1. In blender, puree 2 cups walnuts and water 2 minutes, or until light and fluffy.
2. Add powdered sugar, 1 teaspoon honey, vanilla extract and salt; blend 30 seconds. Add remaining honey if sweeter taste is desired.
3. To achieve thicker whipped cream, add remaining walnuts and puree until light and fluffy.
4. Store tightly covered in refrigerator until ready to use.

Source: California Walnuts

This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.

This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.

Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.

It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.

It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.

Find more seasonal dessert 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!

Pumpkin Bread with Chocolate Chips

Prep time: 10 minutes

Cook time: 45-50 minutes

Servings: 12

•             Nonstick cooking spray
• 1 1/2    cups all-purpose flour
• 1/2       teaspoon salt
• 1/2       teaspoon baking powder
• 1/2       teaspoon baking soda
• 2          teaspoons pumpkin pie spice
• 1          cup canned pumpkin
• 1/3       cup brown sugar
• 1/3       cup granulated sugar
• 1/2       cup vegetable oil
• 3          eggs, at room temperature
• 1/2       tablespoon vanilla extract
• 1          cup semi-sweet chocolate chips
• 1          cup mini semi-sweet chocolate chips

1. Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
2. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside.
3. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together.
4. Stir wet ingredients into dry ingredients; mix until combined.
5. Fold in chocolate chips.
6. Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean.
7. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.

(Family Features)Leading a busy lifestyle doesn’t always leave time for spending hours in the kitchen, and these Mystic Mini Turkey Loaves can be made in advance and frozen for later use. Perfect for simplifying busy evenings, they are made with mushrooms, yellow onions, oat milk, pumpkin pie spice and almond milk yogurt. This and other kid-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.

For more details and recipes, visit dole.com/Disney. #Dole #DoleRecipes

Watch video to see how to make this recipe!

Mystic Mini Turkey Loaves

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 8

• 1          large egg
• 2          pounds 93% lean ground turkey
• 1          medium DOLE® Yellow Onion, finely chopped
• 1/2       cup oat milk
• 1/2       cup whole-wheat panko breadcrumbs
• 2          teaspoons pumpkin pie spice
• 1          teaspoon salt, divided
• 1          tablespoon olive oil
• 1/2       package (8 ounces) Dole Mushrooms, sliced
• 2          cups unsalted chicken stock
• 3          tablespoons whole-wheat flour
• 1/4       cup plain almond milk yogurt
• 1/4       teaspoon ground black pepper
• 1          tablespoon chopped fresh parsley

1. Heat oven to 350° F. Line rimmed baking pan with parchment paper.
2. In large bowl, whisk egg; gently mix in turkey, onion, oat milk, breadcrumbs, pumpkin pie spice and 1/2 teaspoon salt. Form turkey mixture into eight (4-by-2 1/2-inch) loaves; place on prepared pan. Bake loaves 40 minutes, or until internal temperature reaches 165° F.
3. In large skillet over medium-high heat, heat oil; add mushrooms and cook 5 minutes, or until tender, stirring occasionally. In medium bowl, whisk chicken stock and flour; add to skillet and cook 3 minutes, or until thickened, whisking occasionally. Whisk in yogurt, pepper and remaining salt.
4. Serve loaves topped with gravy and sprinkled with parsley. 

Tip: To freeze loaves, prepare turkey loaves but do not bake; freeze 2 hours, or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe, zip-top plastic bags up to 3 months. Thaw loaves in refrigerator overnight then bake on parchment-lined rimmed baking pan at 350° F 40 minutes, or until internal temperature reaches 165° F. Proceed with remaining instructions.

Approximate nutritional information per serving (1 loaf, 1/3 cup gravy): 216 calories; 94 calories from fat; 10 g fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 88 mg cholesterol; 397 mg sodium; 344 mg potassium; 11 g carbohydrates; 2 g fiber; 2 g sugars; 21 g protein; vitamin A 4%; vitamin C 2%; calcium 4%; iron 10%; vitamin E 2%; thiamin 8%; vitamin B6 20%; phosphorus 15%; magnesium 6%; manganese 10%.

Source:  Dole/Disney

Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

• 2          tablespoons Simply Nature 100% Pure Avocado Oil
• 3          large yellow onions, sliced
• 5          ounces Happy Farms Preferred Blue Cheese Crumbles
• 8          ounces Happy Farms Cream Cheese
• Stonemill Ground Black Pepper, to taste
• 1          cup Friendly Farms Heavy Whipping Cream
• 8          ounces Southern Grove Chopped Walnuts, divided
• 5          cucumbers, thinly sliced

1. In large pan, heat oil and saute onions until brown and caramelized.
2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

• 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
• 1 3/4    cups Specially Selected Premium Eggnog
• 1/2       teaspoon Stonemill Pumpkin Pie Spice
• 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
• 1 1/4    cups Friendly Farms Whipped Topping, divided
• 1          cup Berryhill Apple Butter, divided
• 2          teaspoons Stonemill Ground Cinnamon

1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
3. The third layer will end with whipped topping. Garnish with cinnamon.
4. Chill in refrigerator 2 hours.
5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

• 8          ounces Southern Grove Pitted Dates
• 4          ounces Specially Selected Brie Cheese Round
• 6          ounces Southern Grove Slivered Almonds
• 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
• 2          teaspoons Stonemill Ground Black Pepper

1. Heat oven to 375° F.
2. Cut dates in half, lengthwise.
3. Cut brie into bite-size pieces, about the size of peanuts.
4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

• 1 1/2    teaspoons Stonemill Iodized Salt, divided
• 16        ounces Specially Selected Black Tiger Shrimp, thawed
• 1          cup Southern Grove Dried Cranberries
• 1/2       red onion, roughly chopped
• 1/2       cup fresh parsley
• 1/2       jalapeno, roughly chopped
• 1/4       cup fresh lemon juice
• 1/4       cup fresh lime juice
• 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
• 1          teaspoon Stonemill Oregano
• 13        ounces Simply Nature Organic Tortilla Chips, for garnish
• 2          limes, cut into wedges, for garnish
• fresh cranberries, for garnish (optional)

1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

Enjoy an organic twist on seasonal sweets

(Family Features) Holidays are typically a joyous time filled with gatherings of friends and family, including time spent baking and enjoying seasonal dishes, all while making fond memories. Pumpkin has become a popular holiday ingredient, making it easy to create pumpkin-centric desserts, perfect for entertaining.

This season, try utilizing organic ingredients in holiday dishes as a simple way to add a better-for-you twist to your family’s favorite dishes – including baked goods and other desserts. The
O Organics product line, exclusive to the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Randalls, Shaw’s, Star Market, Tom Thumb and Vons, includes 100 percent pure organic pumpkin, as well as more than 400 additional USDA-certified, non-GMO items for every occasion, from fresh fruits and vegetables to wholesome dairy, meats, baking ingredients, cereals, snacks and more.

When it comes to the dessert table, try a new twist on pumpkin with these seasonal sweets featuring high-quality, organic ingredients. Use the online store locator to find a store near you and discover more ways to add organic foods to your family’s meals.

Organic Pumpkin Pie

Prep time: 15 minutes
Total time: 1 hour, 25 minutes
Servings: 8

Crust:

• 1 1/2    cups O Organics all-purpose flour
• 8          tablespoons unsalted butter, slightly softened
• 1          teaspoon kosher salt
• 1          tablespoon O Organics granulated sugar
• cold water, as needed (about 4-6 tablespoons)

Filling:

• 1          can (15 ounces) O Organics 100 percent pure pumpkin
• 1/2       cup whole milk
• 1/2       cup pure maple syrup
• 2          large eggs
• 1          teaspoon O Organics ground cinnamon
• 1/4       teaspoon ground nutmeg
• 1/2       teaspoon O Organics ground ginger

1. To make crust: Place flour, butter, salt, sugar and water in large bowl. Using fingers, mix ingredients together until dough ball forms. Flatten into 1-inch thick disk and wrap in parchment paper. Let rest 1 hour in refrigerator before rolling out.
2. Heat oven to 375° F. Roll out dough and press into pie plate.
3. To make filling: In medium bowl, whisk together pumpkin, milk, syrup, eggs, cinnamon, nutmeg and ginger. Pour into pie plate.
4. Bake 40-55 minutes until filling is slightly jiggly but set. Let cool 4 hours. Serve.

Notes: Using measuring cup as scoop for flour actually overfills it. Instead, fill cup lightly with spoon and level off top with butter knife. Do not roll dough all the way to edge to keep dough from sticking to surface. Keep surface and rolling pin floured and continue turning dough. Pie dough can be made and frozen ahead of time for easy use – just thaw in refrigerator before using. It can keep up to 6 months in freezer.

Pumpkin Hand Pies

Prep time: 15 minutes
Total time: 50 minutes
Servings: 6-8

• 1/2       cup O Organics 100 percent pure pumpkin
• 2          ounces cream cheese, softened
• 1          tablespoon pure maple syrup
• 1/8       teaspoon O Organics ground cinnamon
• 1/4       teaspoon pumpkin pie spice
• 1/2       teaspoon vanilla
• 2          premade pie dough crusts, rolled into 10-inch circles

For brushing pastry:

• 1          tablespoon whipping cream
• 1          tablespoon pure maple syrup
• 1/8       teaspoon cinnamon

Icing:

• 4          ounces softened cream cheese
• 1/4       cup powdered sugar
• 1 1/2    teaspoons milk

1. Heat oven to 375° F. Using mixer, combine pumpkin, cream cheese, maple syrup, cinnamon, pumpkin pie spice and vanilla until well mixed. Set aside.
2. Spread pie dough. Using 5-inch round cutter, make circles. Whisk together whipping cream, maple syrup and cinnamon for brushing.
3. Taking round piece of dough, place about 3 tablespoons filling in center and fold dough over to create half-moon shape. Brush edges with whipping cream mixture. Using fork tines, seal edges of pastry. Repeat with each dough circle.
4. Place pies on parchment-lined baking sheet. Brush tops with whipping cream mixture. Bake 16-20 minutes until bottoms are golden brown. Let cool 30 minutes.
5. To make icing: Whisk to combine cream cheese, powdered sugar and milk. Drizzle over pies. Serve.

Notes: Use lid from small pan to cut dough circles for pies. For easier drizzling, load icing into small zip-top bag. Squeeze into corner and twist top to seal. Cut corner and drizzle over pies.

Pumpkin Slab Pie

Prep time: 20 minutes
Total time: 1 hour, 20 minutes
Servings: 36-40

Crust:

• 1          cup unsalted butter, cut into 1/2-inch cubes
• 8          ounces cream cheese, cut into 1/2-inch cubes
• 2          cups all-purpose flour
• 1          teaspoon kosher salt

Filling:

• 2          cans (15 ounces each) O Organics 100 percent pure pumpkin
• 4          eggs
• 2          cups whipping cream
• 1 1/4    cups granulated sugar
• 2          teaspoons pumpkin pie spice
• 1          teaspoon ground ginger
• 1/2       teaspoon kosher salt

1. To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.
2. On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.
3. Heat oven to 350° F.
4. To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.
5. Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.

Pumpkin Spice Latte Ice Cream

Prep time: 10 minutes
Total time: 10 minutes
Servings: 2

• 1/2       cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
• 2          frozen bananas, cut or broken into 1-inch chunks
• 1          teaspoon espresso instant coffee granules
• 1          tablespoon cashew butter
• 1 1/2    teaspoons pumpkin pie spice
• 1          teaspoon maple syrup

1. Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup.
2. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes.

Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag.

Source: Albertsons Companies

(Family Features) Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

• Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.
• Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.
• Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, 4 out of 5 doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels.

These recipes are a great start to adding more whole grains — and they’re so good, you might forget they are heart smart. Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

Apple Crisp

Total Time: 65 minutes
Makes: 6 servings

• 5 cups peeled apple slices
• 1/2 cup firmly packed light brown sugar, divided
• 1 tablespoon lemon juice
• 1 tablespoon tapioca
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed
• 1/4 cup (1/2 stick) margarine, melted

1. Preheat oven to 350°F.
2. Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.
3. To make topping: stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.
4. Spread apple mixture in ungreased 1 1/2-quart baking dish. Sprinkle evenly with cereal topping.
5. Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

Savory Meatloaf

Total Time: 75 minutes
Makes: 12 servings

• 2 eggs
• 1 cup milk
• 2 pounds lean ground beef
• 3 biscuits Post Original Shredded Wheat Cereal, crushed
• 1 can (8 ounces) stewed tomatoes, undrained
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper

1. Preheat oven to 375°F.
2. Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
3. Shape meat mixture into oval loaf in shallow baking pan.
4. Bake 1 hour or until cooked through (160°F).

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.

Grab ’n Go Peanut Butter Bars

Total Time: 10 minutes
Makes: 16 servings (1 bar per serving)

• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 1/2 cup reduced fat peanut butter
• 3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed
• 3/4 cup raisins

1. Mix sugar, honey and peanut butter in large microwavable bowl. Microwave on high 1 1/2 to 2 minutes or until bubbly at edge; stir until well blended.
2. Stir in cereal and raisins.
3. Press firmly into 8-inch square pan sprayed with cooking spray. Cool. Cut into bars.
4. Store in airtight container.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

Banana Bread

Total Time: 65 minutes
Makes: 16 servings (1 slice per serving)

• 1 3/4 cups flour
• 1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup (1 stick) margarine
• 2 eggs
• 1/4 cup fat-free milk
• 1 cup mashed ripe bananas (about 2 large bananas)

1. Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.
2. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas.
3. Pour into greased 9x5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.
4. Cool completely.

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

Source: Post Foods, LLC