(Family Features) As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.
By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.
With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!
Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.
Campanelle with Prosciutto and Peas
Cook time: 10 minutes
Prep time: 10 minutes
- 12 ounces uncooked campanelle pasta
- 1 tablespoon Bertolli Extra-Virgin Olive Oil
- 1 large shallot, finely chopped
- 1/2 cup dry whitewine
- 1/2 cup frozen peas
- 3 ounces thinly sliced prosciutto
- 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce
- 4 ounces Fontina cheese, shredded
- 6 eggs
- 1 teaspoon freshly ground black pepper
- In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.
- In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.
- In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.
- Top each serving with soft-set egg and black pepper.
Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.
When it's cold outside, start up the fireplace, get your favorite slippers on, wrap up in a warm blanket and snuggle on the couch with this delicious White Hot Chocolate. Find more recipes at Culinary.net.
White Hot Chocolate
- 3 cups Half & Half
- 2/3 cup white chocolate baking pieces
- 1 3 inch cinnamon stick
- 1/8 tsp ground nutmeg
- 1 tsp vanilla
- 1/4 tsp almond extract
- Ground Cinnamon (optional)
- Whipped Cream (optional)
- In a medium saucepan combine 1/4 of the half & half, white chocolate baking pieces, cinnamon stick and nutmeg. Stir over low to medium heat until white chocolate is melted.
- Add remaining half & half. Stir and cook until heated through. Remove from heat. Discard cinnamon stick.
- Add in vanilla and almond extract. Stir until mixed through.
- Pour into your favorite mug(s). Top with whipped cream and sprinkle with ground cinnamon.
Recipe adapted from Better Homes and Gardens Cookbook.
Watch this video to see how to make this delicious recipe!
(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.
This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.
Fudgy Raspberry Mug Brownie
- 3 tablespoons miniature chocolate chips
- 1 tablespoon butter
- 2 tablespoons packed brown sugar
- 2 tablespoons flour
- 1 egg yolk
- 1 teaspoon milk
- 3/4 teaspoon McCormick Raspberry Extract
- Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.
- Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.
Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.
Caution: Mug may be hot. Use pot holders when removing from microwave.
- 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup toasted pecans or walnuts, coarsely chopped
- 1 large egg
- 2/3 cup low-fat buttermilk
- 6 tablespoons butter, melted
- 2 tablespoons orange zest
- 1/3 cup orange juice
- 2 teaspoons Angostura Orange Bitters
- 1/2 teaspoon vanilla extract
- Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
- If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
- In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
- In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
- Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.
(Family Features) When the temperature drops, there’s nothing quite like the pleasure of simple and delicious comfort food. Instead of letting the winter chill get you down, warm your body and heart with dishes that are both comforting and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold winter months.
These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. When serving up hearty winter recipes, such as a savory Pulled Pork Grilled Cheese or delectable Baked Spaghetti, there’s no better way to satisfy the craving for wholesome comfort food than with Borden Cheese and its wide range of offerings. From mild cheddar and mozzarella to Mexican, Swiss, American and more, every chunk, slice and shred is pure, creamy goodness that transforms family recipes into something truly memorable.
For more inspiration and ideas for family dinners, visit bordencheese.com.
Cook time: 35 minutes
- Nonstick spray
- 1 package (16 ounces) spaghetti
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 pound ground beef
- 1 can (28 ounces) tomatoes with liquid, cut up
- 1 can (4 ounces) mushrooms, drained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 2 cups Borden Cheese Mild Cheddar Shreds
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 cup water
- 1/4 cup grated Parmesan cheese
- Heat oven to 350° F.
- Spray 9-by-13-inch baking dish with nonstick spray. Cook spaghetti according to package directions.
- In large, nonstick skillet, heat butter over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
- Stir in tomatoes, mushrooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes.
- Place half of spaghetti in prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers.
- Combine soup with water; pour over casserole. Sprinkle with Parmesan cheese.
- Bake uncovered 30-35 minutes, or until thoroughly heated.
Ham and Gouda Quesadilla
Cook time: 15 minutes
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 teaspoons Dijon mustard
- 1 flour tortilla (10 inches)
- 2 slices deli ham
- 8 dill pickle rounds
- 1/2 cup (2 ounces) Borden Cheese Gouda Shreds
- In small, nonstick skillet, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown.
- Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle.
- Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted.
- Cut into four pieces and serve.
Pulled Pork Grilled Cheese
- 3 pounds pork shoulder
- Barbecue Sauce (recipe below)
- 4 tablespoons Borden Butter
- 1 loaf (1 pound) sourdough bread, sliced
- 16 slices Borden Cheese Singles Sensations Extra Sharp Cheddar
- 2 tablespoons Borden Butter
- 1 medium yellow onion, diced
- 1 jalapeno, diced (optional)
- 1 cup ketchup
- 1/2 cup brown sugar
- liquid smoke, to taste
- To make sandwiches: Heat smoker to 210° F.
- Smoke pork shoulder 3-5 hours, until internal temperature reaches 150° F. Remove and wrap in aluminum foil. Refrigerate overnight.
- Remove excess fat from pork. Using two forks, shred remaining meat into large bowl. Mix in Barbecue Sauce.
- In skillet or griddle, brown two slices of buttered sourdough bread over medium heat.
- Place slice of cheese on each piece of bread. Top with one-eighth of pulled pork mixture, second slice of cheese and another slice of buttered bread.
- Turn sandwich over when bottom slice has browned and brown other side.
Tip: Use prepared pork shoulder in place of smoking pork.
To make Barbecue Sauce: In medium skillet, melt butter over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to boil then reduce heat to medium-low and simmer 1 hour, or until sauce has thickened to desired consistency.
Tips: To make sweeter sauce, add more sugar. To make spicier, add more jalapenos.
Easy Quinoa Mac and Cheese
Cook time: 55 minutes
- Nonstick spray
- 2 teaspoons olive oil
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 1 cup quinoa, rinsed and drained
- 2 1/2 cups water
- 2 large eggs
- 1 cup non-fat milk
- 1 cup Borden Cheese Sharp Cheddar Shreds, divided
- chopped tomato (optional)
- green onion (optional)
- Heat oven to 350° F and spray 8-by-8-inch baking dish with nonstick spray.
- In medium skillet, heat oil over medium heat until hot. Add onion and garlic, and saute 1 minute, or until onion is tender.
- Add quinoa and cook, stirring, until golden brown and toasted, 2-3 minutes. Add water, bring to boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.
- In large bowl, whisk together eggs and milk. Stir quinoa into egg mixture and whisk in 1/2 cup cheese. Spread in prepared baking dish and sprinkle with remaining cheese.
Bake 30 minutes.
- Garnish with chopped tomato and green onion, if desired. Serve immediately.
Source: Borden Cheese
Simply add watermelon to see resolution results
(Family Features) The start of a new year is the perfect time for new beginnings, including a fresh start on eating healthy. The trick to making this year’s resolution stick is introducing smart eating habits so tasty and easy that your eating plan becomes more a way of life than a short-lived commitment. One easy way to achieve that habit is by adding watermelon to your daily diet, giving your body a low-calorie option to curb an appetite for unhealthy snacks.
Set reasonable goals. A deprivation diet is destined to fail because eventually your body will rebel. Instead, aim for well-rounded meals with moderate portions. If weight loss is your ultimate goal, know that losing two pounds a week is generally considered the maximum.
Satisfy your sweet tooth. Everyone, even the most dedicated health food fans, experience cravings from time to time. Most experts agree that it’s OK to answer your sweet tooth – in moderation of course. Before you take the plunge, think ab
out whether there are other options that could be a good substitute. For example, instead of a sugary candy bar, consider a naturally sweet slice of watermelon for a cholesterol-free, fat-free way to satisfy cravings at only 80 calories per 2-cup serving. Watermelon contains fiber and water, and packs a wealth of health benefits, in
cluding strong levels of vitamins A, C and B6.
Stay well hydrated. During the cooler winter months, it’s easy to let water consumption slide because you’re not feeling the heat and thirst you do in warmer weather. However, the dry winter air can also be hard on your body, so it’s important to keep that water flowing year-around. Most adults should aim for eight glasses of water each day, but you can also boost your water intake with foods that have a high water content, such as watermelon, which is 92 percent water and contains protein and fiber so you are satisfied on fewer calories while boosting your overall hydration.
Make Water Mouthwatering
A simple infusion of flavor gives water an instant upgrade, whether you’re looking to add some variety to your daily water consumption or you’re hosting an event and want to offer guests a unique and nutritious beverage. Use your favorite herbs and fruits to create one-of-a-kind combinations that provide refreshing rehydration. Try these pairings:
- Watermelon with basil, mint or lime
- Strawberry with lime and basil
- Cucumber and rosemary
- Mixed berries and mint
- Pineapple with coconut
Find more inspiration for health-conscious habits in the new year at watermelon.org.
Island Fruit Salad
- 2 tablespoons water
- 2 tablespoons coconut sugar
- 1/2 lime (1 tablespoon), juiced
- 1 1/2 teaspoons rum extract
- 2 kiwis, peeled and diced
- 1 orange, sectioned and halved
- 2 cups seedless watermelon, chopped
- 2 teaspoons flaked, sweetened coconut
- In small bowl, combine water and coconut sugar; microwave 20 seconds. Stir to completely dissolve sugar. Let cool. Once cool, add lime juice and rum extract.
- In medium bowl, add kiwi, orange and watermelon. Pour rum juice over top and thoroughly toss. Let sit 30 minutes to allow flavors to blend.
- Divide fruit salad into two bowls and sprinkle with coconut.
Watermelon Protein Bites
Recipe courtesy of Anya Shinall of Anya’s Eats
- 1 cup pitted dates, soaked
- purified water
- 1 1/2 cups sprouted watermelon seeds, divided, plus additional for garnish
- 1 tablespoon coconut butter
- 1 cup fresh watermelon, chopped
- 1/8-1/4 cup roughly chopped beets (optional)
- Chop dates in half.
- Place dates in bowl of purified water and soak 1-2 hours.
- Remove dates from water bowl and place them into food processor.
- Pulse a few times then add 1 cup watermelon seeds, coconut butter and watermelon.
- Add chopped beets, if using.
- Blend until well combined, scraping sides of food processor as you go.
- Add remaining watermelon seeds and pulse, leaving some seeds chunky.
- For smoother texture, continue to blend.
- Remove mixture from food processor, place in small bowl and cover, allowing to cool in refrigerator 30 minutes.
- Remove mixture from fridge. With fingertips slightly wet, roll mixture into balls and place on a plate.
- Once done rolling, add watermelon seeds to top.
- Place watermelon bites in freezer 1-2 hours, or until frozen.
Steel-Cut Oats with Watermelon
- 1 cup 1 percent milk, plus additional (optional)
- 1 cup water
- 1/2 cup steel-cut oats
- 3/4 cup diced seedless watermelon
- 2 tablespoons dried tart cherries or cranberries
- 2 tablespoons chopped pecans
- 2 tablespoons maple syrup
- In medium saucepan over high heat, bring 1 cup milk and water to gentle boil. Pour in oats. Stir; return to gentle boil then reduce heat to simmer, stirring occasionally, 20-30 minutes.
- While oats are cooking, in small bowl, combine watermelon, dried fruit, nuts and maple syrup.
- Portion out oats and top with watermelon mixture. Add additional milk, if desired.