(Family Features) Between juggling work, family, friends and social activities, powering through busy day-to-day schedules requires a lot of energy. Building meals around recipes packed with a plant-based protein such as peanuts or peanut butter can help your family come together to refuel.

In fact, at 7 grams per serving, a nutrient-rich powerhouse like peanuts delivers the most protein of any nut and contains six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

As a versatile ingredient that can be enjoyed as a standalone snack or part of a variety of recipes from morning to night, peanuts can take center stage at the family table when it’s time to recharge at the end of long days. Start with an appetizer like Broccoli and Edamame Salad with Peanut Dressing, which can be on the table in 10 minutes, to hold over hunger ahead of a protein-packed main course like Chicken with Peanut Sauce in Lettuce Wraps. Finish off the evening meal with Peanut Butter Cottage Cheese Cheesecake as a better-for-you dessert.

Find more delicious ideas for keeping your family energized at gapeanuts.com.

Chicken with Peanut Sauce in Lettuce Wraps

Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 2 pounds ground chicken
• 2 tablespoons sesame oil
• 3/4 cup diced shiitake mushrooms
• 1 small onion, diced
• 2 garlic cloves, grated
• 1 1/2 tablespoons fresh grated ginger
• 1/2 cup hoisin sauce
• 1/2 cup water chestnuts, diced
• 3 green onions (both white and green parts), chopped
• 2 garlic cloves, grated
• 1/4 cup cilantro, chopped, for garnish
• 1/4 cup crushed peanuts, for garnish
• iceberg or butter lettuce, for wraps

Peanut Sauce:

• 3 tablespoons creamy peanut butter
• 2 teaspoons brown sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons chili garlic sauce
• 1 teaspoon fresh grated ginger
• 1 tablespoon soy sauce

1. In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery.
2. Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored.
3. Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low.
4. To make peanut sauce: In saucepan over medium-low heat, mix peanut butter, brown sugar, lime juice, chili garlic sauce, ginger and soy sauce until smooth, warm and thinned slightly.
5. Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed.
6. Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps.

Broccoli and Edamame Salad with Peanut Dressing

Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time 5 minutes
Servings: 4

Dressing:

• 1/2 fresh lime, juice only
• 1/4 cup toasted sesame seed oil
• 3 tablespoons honey
• 2 tablespoons tahini
• 3 tablespoons creamy peanut butter
• 1 teaspoon chili oil
• 1 garlic clove, grated
• 1 teaspoon fresh ginger, grated
• kosher salt, to taste
• 1 tablespoon hot water, plus additional for thinner consistency (optional)

Salad:

• 2 cups broccoli slaw
• 1 cup shelled edamame, cooked
• 1 1/2 cups chopped raw broccoli
• 1/2 cup English cucumber, quartered and chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup salted peanuts, roughly chopped
• toasted sesame seeds, for garnish (optional)

1. To make dressing: In bowl, whisk lime juice, toasted sesame seed oil, honey, tahini, peanut butter, chili oil, garlic, ginger and salt, to taste. Add hot water, adding additional, if necessary, until dressing reaches desired consistency. Set aside.
2. To make salad: In large bowl, combine broccoli slaw, edamame, broccoli, cucumber, mint, cilantro and peanuts. Toss with dressing to combine and garnish with toasted sesame seeds, if desired.

Peanut Butter Cottage Cheese Cheesecake

Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 25 minutes
Cook time: 2 hours
Servings: 8 (1 slice each)

Crust:

• 2 cups pretzels
• 1 1/2 cups vanilla-flavored wafer-style cookies
• 1/2 cup peanuts
• 12 tablespoons unsalted butter
• nonstick cooking spray

Filling:

• 1/2 cup cottage cheese
• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 3 tablespoons creamy peanut butter
• 1/2 cup roughly chopped dark chocolate
• 1/2 cup roughly chopped peanuts
• 1 pinch sea salt

1. To make crust: In food processor, pulse pretzels, wafer-style cookies and peanuts until chopped but not powdery.
2. In skillet, melt butter. Add pretzel mixture until combined with butter.
3. Spray pie pan with nonstick cooking spray and spread mixture on bottom of pan and slightly up sides; press down until even.
4. To make filling: In bowl using hand mixer, whip cottage cheese until lumps are smoother, 3-4 minutes.
5. In separate bowl, use hand mixer to whip heavy cream and sugar until stiff peaks form.
6. Add cottage cheese and peanut butter to heavy cream mixture; whip until combined, about 1 minute.
7. Top pie with chopped chocolate and peanuts and freeze 2 hours. Remove from freezer 15 minutes before ready to serve.
8. Before serving, sprinkle with sea salt.

Source:

Georgia Peanut Commission

(Family Features) If you’re in search of a meatless meal – whether you’re observing Lent or simply adhering to your own dietary restrictions – remember you don’t have to sacrifice on taste. Enjoying a delicious dish without the meat can be an easy feat with just a few everyday ingredients.

Start with the craveable texture and crunch of Envy Apples – a leading apple variety – that provide balanced sweetness with flesh that remains white longer, even after cutting. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also helps play up meatless favorites like Seared Salmon with Apple Slaw.

The flaky baked fish is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic Lenten dish with a tangy twist. For a family meal that doubles down on freshness, try pairing with roasted broccolini or a light salad.

Firing up the grill isn’t only for beef, chicken and pork – you can prepare a tasty recipe over an open flame while skipping the meat with Grilled Apple Portobello Burgers. Simply substitute beef with thick portobello mushrooms and naturally white Envy Apple slices that maintain their beauty while cooking so your finished “burgers” look as delicious as they taste.

These plant-forward meals featuring the uplifting aroma and flavor of apples offer an invitation to savor small moments around the table and can help you celebrate Lent and beyond with an ultimate apple experience that introduces your loved ones to new ways to rethink weekly favorites.

Find more meatless meal inspiration by visiting EnvyApple.com.

Seared Salmon with Apple Slaw

• 4 portions boneless salmon
• 4 tablespoons Asian-style barbecue sauce
• 2 Envy Apples, cored and sliced into matchsticks or julienned
• 1 cup sliced or shredded red cabbage
• 1 cup sliced or shredded white cabbage
• 1 celery stick, finely sliced
• 1/2 red onion, finely sliced
• 1/4 cup mayonnaise
• 1 tablespoon chopped fresh herbs such as dill, parsley or cilantro
• 1 lime, juice and zest only
• 1 tablespoon toasted white sesame seeds, plus additional for garnish
• 1 teaspoon black sesame seeds, plus additional for garnish

1. Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper.
2. Arrange salmon portions on paper and spread barbecue sauce over each portion.
3. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top.
4. In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly.
5. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest.
6. Fold dressing and sesame seeds into slaw and toss together.
7. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.

Grilled Apple Portobello “Burgers”

• 1 Envy Apple
• 2 portobello mushrooms
• 1/4 cup olive oil, divided
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 cup herbed goat cheese
• 2 brioche buns
• 2 parge pieces butter lettuce
• 2 tablespoons mayonnaise

1. Heat grill to medium heat.
2. Slice apples horizontally into thick round wedges and remove seeds using fork.
3. Remove portobello stems.
4. In small bowl, combine 1/8 cup olive oil, lemon juice, garlic, oregano and salt.
5. Using basting brush, coat portobellos on both sides with olive oil mixture. Grill stem sides down 2 minutes then flip. Add goat cheese to portobellos and grill 2-3 minutes until cheese is melted. Remove from grill.
6. Use remaining olive oil to coat apple rounds. Grill apple rounds 1-2 minutes per side to lightly char.
7. Serve portobellos with apple rounds on brioche buns with lettuce and mayonnaise.

Source: Envy Apples

(Family Features) Putting dinner on the table quickly seems to be a goal more often than not, particularly in today’s sped-up world. However, spending less time cooking doesn’t have to mean sacrificing nutrition or taste.

To enjoy better-for-you meals in the blink of an eye, lean into versatile ingredients prepared without the hassle like Minute Brown Rice & Quinoa Cups. In just 1 minute, you can savor a blend of two 100% whole grains with the crunchiness of red quinoa and chewy texture of brown rice that total 55 grams of whole grains and provide a good source of fiber in each serving.

Packed in single-serve portions, you can eat right out of the BPA-free cup or serve the whole grains as the base of this speedy Sweet Chili Shrimp with Quinoa mixed with succulent shrimp, umami-like flavors from sweet chili sauce and the satisfying flavor and crunch of green onions and chopped peanuts. A delicious dish that’s filling without the fuss, this recipe is ready in less than 5 minutes to save time without relying on takeout.

Switch up your family’s stir-fry routine with this savory version of Whole Grain Sesame Chicken Stir-Fry made with rice, quinoa, vegetables, rotisserie chicken and a blend of soy sauce and sesame oil. This simple meal is perfect for those busy weeknights when you need to save time without skimping on taste.

Ready to complement the succulent chicken and sesame-infused veggies, Minute Instant Rice & Quinoa offers a blend of four whole-grain ingredients: brown rice, red rice, wild rice and quinoa. Available in four convenient, pre-portioned, two-serving bags, it cooks in just 10 minutes for light, fluffy and delicious nutty flavor for recipe versatility from breakfast to dessert so you can rely on it as a family favorite for less time cooking and more time enjoying meals and moments together.

To find more quick, nutritious dinner solutions, visit MinuteRice.com.

Sweet Chili Shrimp with Quinoa

Prep time: 2 minutes
Cook time: 2 minutes
Servings: 1

• 1 Minute Brown Rice & Quinoa Cup
• 4 ounces (1/2 cup) cooked shrimp, peeled and deveined
• 1/2 cup frozen Asian-style mixed vegetables, thawed
• 2 tablespoons sweet chili sauce
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped peanuts

1. Heat rice and quinoa cup according to package directions. In small, microwave-safe bowl, combine shrimp and vegetables. Microwave on high 30 seconds.
2. Stir in sweet chili sauce. Blend well.
3. Serve shrimp mixture over rice topped with green onions and peanuts.

Whole Grain Sesame Chicken Stir-Fry

Prep time: 3 minutes
Cook time: 12 minutes
Servings: 3-4

• 1 bag Minute Instant Rice & Quinoa
• 1 cup vegetable broth
• 1 tablespoon sesame oil, divided
• 2 eggs, lightly beaten
• 1/2 cup thinly sliced red onion
• 2 garlic cloves, minced
• 2 cups rotisserie cooked chicken, shredded
• 2 cups frozen, Asian-style mixed vegetables, thawed
• 2 tablespoons soy sauce

1. Prepare rice and quinoa according to package directions, substituting broth for water.
2. In medium wok or skillet over medium-high heat, heat 1/2 tablespoon sesame oil. Add eggs and, using spatula, quickly soft scramble. Continue stirring eggs until light and fluffy. Remove from pan and reserve.
3. Add remaining sesame oil to wok or skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes.
4. Add chicken and vegetables; stir-fry 2 minutes, or until heated through. Fold in rice and quinoa, eggs and soy sauce.

 Source: Minute Rice

(Family Features) Bringing together loved ones with classic seasonal meals is a staple of the holiday season, and few centerpieces call to mind childhood memories like a tender ham cooked to perfection. A longtime hallmark of family meals during the holidays, ham can feed a crowd, complement a wide variety of side dishes and is easily elevated with glazes, spices and rubs of all kinds for those who want to take their hosting up a notch.

While ham can be the centerpiece of your holiday dinner, it’s also a versatile dish that can be served for any special occasion. Ham is also ideal for incorporating into holiday brunches, served as an hors d’oeuvre at cocktail parties and shared at office potlucks.

To help cook the perfect ham for your celebration, consider this advice for a festive feast from the experts at Coleman Natural Foods, which has produced high-quality, all-natural, humanely raised, no antibiotics ever, fresh and prepared meats sourced from American farmers since 1875.
Start with a tender and delicious spiral ham, which is pre-cut in one continuous swirl, allowing you to simply cut each piece from the one behind it for even, consistent slices.

Set the oven to 250-350 F, keeping in mind lower temperatures lead to longer cooking times but more tender meat. Bake 10-16 minutes per pound, adding glaze about 15 minutes prior to finishing, until the ham reaches an internal temperature of 145 F at its thickest part.

Make your guests’ mouths water with a sweet glaze that mingles with the ham’s natural saltiness, creating a balance of flavors. To achieve a unique taste, try flavors such as pineapple, honey or ginger. For a classic, delicious ham perfect for holiday gatherings and special occasions, try this Brown Sugar Honey Glazed Ham.

After enjoying as the centerpiece of your holiday dinner, it can be savored in the days following your celebrations to help make lunches and weeknight meals a breeze after a busy season.

Leftover ham can be enjoyed in sandwiches like a ham and cheese melt, mixed in a delicious salad, chopped up into an omelet for a hearty breakfast or added to macaroni and cheese for a protein-packed dinner.

Find more holiday ham recipes at ColemanNatural.com.

Brown Sugar Honey Glazed Ham

Prep time: 12 minutes
Cook time: 90 minutes
Servings: 32

• 1 fully cooked Coleman Natural Applewood Smoked Bone-In Spiral Ham (7-9 pounds)
• 1 cup packed brown sugar
• 1/2 cup honey
• 1/2 cup unsalted butter
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Preheat oven to 325 F.
2. Remove ham from packaging and place in roasting pan with flat side down.
3. Bake ham about 1 hour until heated through to internal temperature of 130 F with meat thermometer inserted into thickest part of ham.
4. In medium saucepan, combine brown sugar, honey, butter, Dijon mustard, apple cider vinegar, cinnamon and cloves. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are well combined.
5. Brush about half of glaze over ham, making sure to fill crevices or scored cuts.
6. Return ham to oven and bake 30-45 minutes, or until glaze is bubbly and caramelized with internal temperature of 145 F.
7. Baste ham with pan juices and glaze every 10-15 minutes while baking.
8. Remove from oven and let rest 10 minutes before slicing and serving.

Source: Coleman Natural

(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.

One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.

Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Find more flavorful fall solutions to avoid food waste at Watermelon.org.

Watermelon Bourbon Glaze with Grilled Flank Steak

Servings: 6

• 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
• 2 tablespoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 teaspoon hot sauce
• 1/4-1/2 cup bourbon
• 2 pounds flank steak or London broil
• 1/4 teaspoon cornstarch

1. In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
2. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
3. Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
4. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
5. Allow steak to rest on platter or cutting board 10 minutes.
6. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
7. Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney

Servings: 16

• 4 cups watermelon, juiced
• 2 cups watermelon rind (white part), diced small
• 2 tablespoons apple cider vinegar
• 1 1/2 cups packed brown sugar
• 1/2 medium white onion, sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 1 teaspoon lemon zest
• 1 lemon, juice only
• 2 tablespoons currants
• 2 tablespoons roasted walnuts
• 1 wheel brie cheese, for serving
• crackers, for serving

1. In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
2. Chill and serve over brie with crackers.

Source: National Watermelon Promotion Board

(Family Features) Over the last few years, self-care has taken on heightened importance for moms across the country.

That is why Mrs. T’s Pierogies is partnering with actress, entrepreneur and mom JoAnna Garcia Swisher for its “All-Star Moms” campaign to spotlight the importance of finding ways to recharge and help these real-life superheroes prioritize me-time.

Simplifying self-care for All-Star Moms everywhere can be as easy as designating a “recharging room” in the home, which offers a personal space to reset and relax. When creating your recharging room, keep these tips from Garcia Swisher in mind:

• Balance Beautiful with Functional: Find hosting staples like cutting boards, utensils and napkins that match the vibe of your personal space so the area can double as an entertaining space.
• Keep it Easy to Clean: Choose furniture and decor that can handle a little mess from snacks, like Mrs. T’s Mini Pierogies and your favorite dip, which are perfect for enjoying while binge-watching favorite shows.
• Add a Personal Touch: Showcase a piece that tells a story, like a favorite embroidered pillow, piece of meaningful jewelry or framed photo of an amazing memory.
• Bring In Something Cozy: Add cozy touches like a blanket, fluffy pillow or favorite slippers for something comfortable.
• Make a Statement: Let your inner designer shine by taking a chance on something bold that represents a part of your personality you don’t normally indulge.
• Plan an Anchor Piece: This item is the foundation for everything, such as a vintage armchair, comfy couch or storage piece that tells a story. Choose this item first then build around it.

Moms can also prioritize self-care by whipping up an easy-to-make recipe, like these Margherita Pizza Pierogy Skewers, for themselves, a gathering of friends or an afternoon family snack. Pasta pockets filled with creamy mashed potatoes, cheesy goodness and other big, bold flavors, Mrs. T’s Pierogies are simple to prepare. This means more time for moms to do the stuff they love like unwinding from the day with favorite foods in their recharging spaces.

Visit MrsTsPierogies.com for more recipe inspiration.

Margherita Pizza Pierogy Skewers

Prep time: 10 minutes
Total time: 35 minutes
Servings: 9

Pizza Skewers:

• 1 box (12.8 ounces) Mrs. T's Mini Classic Cheddar Pierogies
• 3 cups cherry tomatoes
• 2 tablespoons olive oil, plus additional for brushing pierogies, divided
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon oregano
• 1-2 cups mozzarella balls (18 total)
• fresh basil leaves
• bamboo skewers (10 inches)

Fresh Pesto:

• 2 cups fresh basil
• 2 garlic cloves, peeled
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 1/4 grated Parmesan cheese
• salt, to taste
• ground black pepper, to taste

1. Preheat air fryer to 400 F.
2. To make pizza skewers: In small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to air fryer tray or basket. Cook in air fryer 10 minutes, or until tomatoes are slightly charred; remove and set aside.
3. Lay pierogies on same tray or basket. Make sure not to overlap. Lightly brush each side with olive oil. Cook about 12 minutes, or until golden brown and crispy. Flip halfway through cooking.
4. To make pesto: In food processor, process basil; garlic; olive oil; pine nuts; Parmesan cheese; salt, to taste; and pepper, to taste, until smooth. (If preferred, use store-bought pesto.)
5. Add one pierogy to bamboo skewer followed by one tomato, one mozzarella ball and one basil leaf. Repeat with ingredients until each skewer is filled. Drizzle with pesto.

Source: Mrs. T’s Pierogies

(Family Features) With countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.

Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.

Decorate

Strings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.

Give It as a Gift

If it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.

Enjoy It as a Snack

Freshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.

Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.

Gingersnap Popcorn Snack Mix

Yield: 2 quarts

• 2 quarts popped popcorn
• butter-flavored nonstick cooking spray
• 1/3 cup granulated sugar substitute
• 2 teaspoons ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon freshly ground black or white pepper

1. Preheat oven to 325 F.
2. Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.
3. In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over popcorn.
4. Spray again with nonstick cooking spray and toss to coat evenly.
5. Bake 7 minutes and serve warm.

Easy, Elegant Holiday Popcorn

Yield: 8 cups

• 8 cups popped popcorn
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• candy sprinkles

1. On serving platter, spread popcorn in thin layer.
2. Over double boiler or in microwave, melt milk chocolate chips. Drizzle over popcorn.
3. Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.
4. Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm.

White Chocolate Peppermint Popcorn Bark

Yield: 1 pound

• 5 cups popped popcorn
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
• 1 cup crushed hard candy peppermints

1. Cover baking pan with foil or wax paper; set aside.
2. Place popcorn in large bowl; set aside.
3. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions.
4. Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.
5. When chocolate is cooled and set, break into chunks for serving.
6. Store in airtight container at room temperature.

Cranberry Popcorn Balls

Yield: 18 balls

• 2 cups sugar
• 1 cup whole berry cranberry sauce, slightly mashed
• 1 tablespoon grated orange peel
• 1/2 cup cranberry juice
• 1/2 cup light corn syrup
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 5 quarts unsalted popped popcorn

1. In heavy saucepan, combine sugar, cranberry sauce, orange peel, cranberry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.
2. Mixture will bubble in pan; watch to keep from boiling over.
3. Pour slowly onto hot popcorn and mix until well-coated.
4. Let stand 5 minutes, or until mixture can easily be formed into balls.
5. Butter hands and form into 3-inch balls.

(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.

Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.

Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.

A Sweet Party Starter

Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.

Braised Pork Chops with Spiced Honey and Grapes

Servings: 4

• 4 thick pork chops (about 3 pounds)
• 4 tablespoons flour
• 2 tablespoons butter or margarine, melted
• 1 1/2 cups whole red or black Grapes from California
• 1/3 cup honey
• 2 small cinnamon sticks, broken
• 3-5 whole cloves
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh mint (optional)

1. Preheat oven to 325 F.
2. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
3. Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.

Grape Basque-Style Cheesecake

Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12

• 2 cups green Grapes from California, divided
• 1/4 cup, plus 2/3 cup, granulated sugar, divided
• 2 1/2 tablespoons cornstarch
• 2 large pinches kosher salt
• 21 ounces cream cheese, at room temperature
• 1 cup cold heavy cream
• 4 large eggs, at room temperature
• 2 tablespoons orange-flavored liqueur (optional)

1. Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
2. In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
3. In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
4. Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
5. Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
6. When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
7. Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
8. Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve

Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.

Hot Spiked Grape Cider

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

• 5 cups red Grapes from California, plus additional for garnish, divided
• 3 cups water
• 1 tablespoon honey
• 1 cinnamon stick
• 2 star anise (optional)
• 1 large navel orange
• 6 ounces amber rum

1. In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
2. Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
3. With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
4. When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.

Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.

Source: California Table Grape Commission

(Family Features) When cooking, keep in mind small changes that can make a big impact on heart health.

High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. It can be managed by getting levels regularly tested and making lifestyle changes like eating a heart-healthy diet.

• Reduce saturated fat – Select lean cuts of meat or opt for plant protein, limit processed meats, broil or bake rather than pan-fry meats and remove skin from poultry before cooking.
• Eat more fish – Fish can be fatty or lean, but it’s still low in saturated fat. Choose oily fish like salmon or trout, which are high in omega-3 fatty acids.
• Use liquid oils in place of solid fats – For roasting, sauteing and more, use non-tropical liquid vegetable oils like canola, safflower, soybean or olive instead of butter, lard or shortening.
• Lower dairy fats – Low-fat, fat-free or non-dairy milk can be used in many recipes instead of whole milk or half-and-half.
• Increase fiber and whole grains – Add high-fiber vegetables to meals, serve fruit instead of juice and try brown rice instead of white.

These simple tips and better-for-you recipes like Chicken Tortilla Soup and Air Fryer Crispy (Un) Fried Chicken can help you eat healthy without sacrificing taste.

Find tips for managing cholesterol and other risk factors at heart.org/cholesterol.

Chicken Tortilla Soup

This recipe is reprinted with permission from "Healthy Slow Cooker Cookbook, 2nd Edition." Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
Servings: 4

• 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes
• 2 cups frozen whole-kernel corn, thawed
• 2 cups fat-free, no-salt-added chicken broth
• 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained
• 1/4 cup finely chopped onion
• 1 teaspoon sugar
• 1 teaspoon ancho powder
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips
• 1 corn tortilla (6 inches), torn into pieces
• 2-4 tablespoons snipped fresh cilantro
• 1/4 cup finely chopped avocado
• 1/4 medium red bell pepper, cut into matchstick-size strips

1. In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
2. Preheat oven to 350 F.
3. On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
4. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
5. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

Air Fryer Crispy (Un) Fried Chicken

Recipe courtesy of the American Heart Association
Servings: 4

• 1/2 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon ground oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2-1 cup low-fat buttermilk
• 1/2 tablespoon hot pepper sauce (optional)
• 1/3 cup whole-wheat panko breadcrumbs
• 1/3 cup shredded or grated Parmesan cheese
• 4 boneless, skinless chicken breasts (about 4 ounces each), visible fat discarded, flattened to 1/4-inch thickness, patted dry with paper towels
• nonstick cooking spray

1. reheat air fryer to 390 F.
2. In shallow dish or pie pan, whisk flour, parsley, oregano, pepper and cayenne.
3. In separate shallow dish or pie pan, whisk buttermilk and hot sauce.
4. In third shallow dish or pie pan, stir panko and Parmesan.
5. Place dishes and large plate in row. Dip chicken in flour mixture then buttermilk mixture then panko mixture, turning to coat at each step and gently shaking off excess. Using fingertips, gently press panko mixture so it adheres. Place chicken on plate. Cover and refrigerate 30 minutes.
6. Lightly spray chicken with nonstick cooking spray. Arrange chicken in single layer in air fryer basket, working in batches if needed. Cook 10-15 minutes, or until chicken is no longer pink in center and coating is golden brown, turning once halfway through and lightly spraying with nonstick cooking spray.

Source: American Heart Association

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

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

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

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

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

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

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

• 6 cups popped popcorn
• 2 tablespoons butter, melted

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

Jamaican Jerk Popcorn

Yield: 4-6 servings

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

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

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

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

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

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

Rocky Road Popcorn Clusters

Yield: 3 dozen

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

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

Source: Popcorn Board