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National Ice Cream Month

ice-cream-scoopsJuly is National Ice Cream Month

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”
The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2013, National Ice Cream Day will be Sunday, July 21.
The U.S. ice cream industry generated total revenues of $10 billion in 2010, with take-home ice cream sales representing the largest section of the market, generating revenues of $6.8 billion or 67.7 percent of the market’s overall value. (Source: MarketLine, an Informa business)
About 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.
Founded in 1900, IICA is the trade association for manufacturers and distributors of ice cream and other frozen dessert products. The association’s activities range from legislative and regulatory advocacy to market research, education and training. Its 80 member companies manufacture and distribute an estimated 85% of the ice cream and frozen dessert products consumed in the United States. IICA is a constituent organization of IDFA.

 

Janet’s Notebook

by Janet Tharpe

Ice cream churns sweet summer Memories

Just-a-pinch-IceCream1From hand-cranked ice cream in the backyard to hot fudge sundaes at the drive-in, it’s hard to imagine a food memory that says ‘summer’ more than ice cream. Growing up it was the queen of all treats to get served up a scoop. Strawberry was always tops for me. And to this day, every time I have ice cream I’m transported back to times of flower picking, bike rides and hanging clothes on the line with my mom. (While wearing my favorite sundress, of course!)
These days, on www.justapinch.com, Pat Morris of Augusta, GA is making homemade ice cream a heck of a lot easier to share with your family all summer long. Her recipe for Lemon Ice Cream is like creamy, dreamy sunshine in a bowl. “This is a delicious and easy ice cream which does not require an ice cream maker,” says Pat who has been making the recipe for nearly 40 years. “I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie – the flavors meld so well.” The secret to the recipe is in the blender! Instead of combining the ingredients in an ice cream maker, combine your cream, sugar, fresh lemon juice, and coloring into a blender. Give the mixture a few whirls, then freeze for several hours. You’ll be amazed at how smooth the ice cream comes out without a bit of churning! Serve with your favorite dessert, or top with fresh fruit or herbs like mint or basil. (Oh, and sugar substitute works great in this recipe as well!)
Another summer favorite is also getting a Just A Pinch spin: ice cream cake! Cathi Smith’s Oreo and Fudge Ice Cream Cake is a wonderful way to get that fresh-from-the-ice-creamshop flavor without all the expense. “This tastes just like a DQ cake,” says Cathi. “The kids love it!!!” And it didn’t take us long to figure out why! Made from layers of ice cream sandwiches, fudge topping, crushed cookies and whipped topping, this is truly a treat for kids of all ages. “You might want to go ahead and make more than one,” prompts Cathi. “[The cake] was gone in a flash!”
Sorbet is the secret to one of Linda Griffith’s favorite frozen treats. Her recipe for Frozen Raspberry Layer Cake combines the richness of poundcake and vanilla ice cream with the lightness of fresh raspberries, sorbet, and Chambord… a luscious raspberry flavored liqueur. This one was truly made for a patio. “It’s a very refreshing cake, especially for the lazy days of summer,” says Linda. “Simple but time consuming, the end result is well worth the effort.” We couldn’t agree more. This pretty, pink layered cake makes quite an impact on all the senses.
Care for an after dinner drink? Lynda Hayes of Port Saint Lucie, FL has just what you ordered! Full of creamy vanilla ice cream and the flavors of banana and chocolate liqueurs, her Dirty Banana Cocktail is like a drinkable banana split for grown-ups! “Back in the 70’s everyone played cards on Saturday night when I was growing up,” explains Lynda. “There were always great drinks to go along with the card game [and] this is one of them. My mom used to make it (40 yrs ago) and now I do. I don’t know what they called it, but it’s sweet, smooth, creamy and delicious! Be careful… you’ll want to drink it all in one sip!”
Ice cream is one of those simple gifts that I just cannot imagine summer without. It’s as fun to juggle a melting cone now at my age as it was years ago as a child… In fact, I think the clock winds back a bit with every lick. Here’s to a crazy, lazy, creamy, dreamy summer for us all!
www.justapinch.com

 

OREO-AND-FUDGE-ICE-CREAM-CAKE-_-Just-A-Pinch-RecipesOreo and fudge ice cream cake

added by CATHI SMITH

Tastes like DQ cake… Kids loved it!! Might wanna make more than one!! Was gone in a flash!
Cook time: 4 Hr 10 Min Prep time: 10 Min Serves: 12 SERVINGS
Ingredients
1/2 c fudge ice cream topping warmed
8 oz tub cool whip topping; thawed and divided
1 pkg ( 4 serving size ) chocolate flavored instant pudding / pie filling mix
8 oreo cookies
12 vanilla ice cream sandwiches
Directions
1. Pour the fudge topping into a medium bowl. Stir in 1 c of the whipped topping with wire whisk until well blended. Add dry pudding mix, stir 2 min or until well blended. The consistency of the fudge topping can vary depending on what brand you by. If it is too thick to spread easily, stir in 1/4 c milk.
2. Chop cookies into pieces, stir into pudding mixture. Arrange 4 of the ice cream sandwiches side by side on a 24×12 piece of foil, top with half of pudding mixture, repeat layers top the pudding mixture with the remaing 4 ice cream sandwiches.  The layers create a neat striped effect when clied. Frost the top and sides with remaining whipped topping. It doesn’t have to look perfect or pretty. Bring up the goil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.
Makes 12 servings.

 

Lemon-Ice-Cream-Just-A-Pinch-RecipesLemon Ice Cream

added by Pat Morris

This is a delicious and easy ice cream, which does not require an ice cream maker. I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie – the flavors meld so well. I have been making this for 38 years, since I got the recipe from a cookbook that a school where I worked put together. One of the teachers, Mrs. Barksdale, submitted this refreshing recipe.
Prep time: 5 Min Serves: Makes 1 Pint (can double recipe)
Ingredients
3 Tbsp fresh lemon juice
1 c granulated sugar (you can use splenda)
1 pt half and half
2 tsp grated lemon zest
2 dash(es) (2 drops) yellow food coloring (optional)
Directions
1. Blend well all of the above ingredients.
2. Pour into a cake pan, glass loaf pan -or ice tray without the removable inserts.
3. Freeze for 3 hours in freezer or freezing compartment of refrigerator. It is not necessary to stir, as it freezes smooth. No cooking -let the freezer do the work; no ice cream maker needed. Enjoy. Delicious and refreshing on top of a warm slice of Blackberry (or Blueberry) Cobbler.

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Fresh Market

By Vicky Babcock

 

Lavender – part two

…with immediacy and intensity, smell activates the memory, allowing our minds to travel freely in time.” – Tom Robbins, Jitterbug Perfume, 1984.

Lavender, the base for most dream pillows, can chase away nightmares and ease stress. It is one of the herbs used in four thieves vinegar, which is believed to have been used in the 1800s to ward off the plague. No wonder this magnificent herb is considered to be good luck!

Lavender likes a sunny spot in well-drained soil. It won’t tolerate wet feet. It is fairly disease resistant and pest resistant—an excellent choice in the garden since the deer will not touch it. If purchasing lavender for culinary purposes, be sure to get organic or culinary lavender. While both the leaves and the buds are fragrant and edible, most of the oils are concentrated in the buds.

Try lavender in the bath, the dryer, your pillow or your dresser drawer. Or try the following recipe—we think you’ll agree it’s a keeper.

*BLOOM-Fresh market lavender lemonbars2

Lavender Lemon Bars

Ingredients: Topping:

¾ cup butter 1 ¾ cups sugar

½ cup confectioners sugar 1/3 cup flour

2 cups flour ½ teaspoon baking soda

½ cup ground almonds 4 eggs

1-2 teaspoons Lavender flowers, crushed

1/3 cup lemon juice

2 teaspoons grated fresh lemon rind

confectioners’ sugar

 

In a small mixing bowl, cream butter and ½ cup powdered sugar. Add the 2 cups flour, almonds, lavender and lemon peel, and beat until crumbly. Pat into an ungreased 13x9x2 inch baking dish. Bake in pre-heated oven 350◦ for 15 minutes or until edges are golden brown.

Meanwhile, in another small mixing bowl. Combine sugar for topping, flour, baking soda, eggs and lemon juice; beat until frothy.  Pour over HOT crust.  Bake at 350◦ for 20-25 minutes or until golden brown.  Cool on wire rack—dust with powdered sugar.  Refrigerate leftovers.

Brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

 

Posted in Bloomin' Summer, RecipesComments Off

Fresh Market

BLOOM-Fresh-market-lavenderBy Vicky Babcock

 

Lavender’s blue, dilly dilly, lavender’s green, when you are king, dilly dilly, I shall be queen.

You may think we are deviating from our theme of fresh edible foods. Not so. Lavender, most widely known for its use in aromatherapy products, is an edible herb—both its leaves and buds can be used in that capacity. Once a favorite choice for the chefs of kings, lavender somehow fell from the list of common cooking herbs.

Common it is not. Lavender’s unique flavor lends itself well to dishes with chicken or fish, but it is also used to enhance the flavor of cookies and lemonades. If you are trying out lavender for the first time, a light hand is best as its flavor can be overpowering.

Lavender originated in the Mediterranean, where it remains a wild herb as well as a cultivated plant. Referred to as Spikenard in the Bible, lavender is believed to be the oil used to anoint the feet of Jesus. From the root word “lave” (to wash), lavender has been used for that purpose since the written word. It is a natural astringent, mild bug repellant, aid to relaxation and headache reliever.

Check out next week’s Post for more on this versatile plant and try a sample of our recipe at Market. Have a happy holiday!

 

Lavender Shortbread

1 ½ cups sifted flour

¾ cup confectioners sugar

¼ teaspoon salt

½ lb. butter, softened to room temp.

2 tbsp. Fresh lavender buds or 1 tbsp.

dried culinary lavender, roughly chopped

Preheat oven to 325º f.

Mix all ingredients together. Knead until consistency becomes doughy.  Press firmly into shortbread mold (or pie plate) making sure to fill in all the space in the shortbread mold. Bake 1 hour. (Shortbread should be pale in color—not brown)  Unmold while still warm. Great warm or room temp.

 

Fresh Market is brought to you by Solon  Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

Posted in Bloomin' Summer, Featured, RecipesComments Off

Fresh Market – Sugar snap peas

*BLOOM-Fresh market sugarsnaps

Imagine a product with a satisfying crunch and a lovely flavor—and get this—you can eat as much as you want with no weight gain!  Enter the sugar pea.  Sugar peas are a free food to dieters, containing only 41 calories per cup. chopped raw.  They are believed to have originated in Europe where aristocrats in France began eating the immature peas, pods and all.  Sugar peas are very high in vitamins C and  A—one cup provides nearly 100% of your daily needs of vitamin C.  Rich in fiber , consumption of these treats helps reduce blood cholesterol levels, obesity, and constipation.

While sugar peas are a treat fresh picked from the garden, they also enhance any salad and are a great addition to stir fries.  The tender shoots can also be used in this capacity.  Sugar peas are planted early in the season as they cannot tolerate excessive heat.  There is also a second planting in August for a fall harvest.  This planting, however does not traditionally produce as well as Spring crops.  If you decide to plant your own, don’t forget that deer like them too!

 

Easy stir-fry

½ pound sugar peas, strings removed

1 T. olive oil

1 green onion, chopped (green parts also)

Toasted sesame seeds

In a heated stir fry pan toss sugar peas with olive oil—cook until tender crisp, about 3 minutes. Add green onion and stir fry until onion is tender. Toss with sesame seed.  Serve alone or with rice or as a side to pork or chicken dishes.

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue. For more information call 616-696-1718. Like them on facebook for updates.

Posted in Bloomin' Summer, RecipesComments Off

Fresh market

DIG-Fresh-market-strawberries

Nothing says “Summer” like strawberries!  The earliest of the summer fruits, these tasty treats usually hit Markets in early to mid-June, lending themselves to open houses and wedding receptions. Bright red and heart-shaped, these nutrition rich berries are associated with Venus, the Goddess of Love. In parts of Bavaria, ranchers attach baskets of strawberries to the horns of their cattle. These are believed to attract magical elves, which then repay the ranchers by providing them with healthy calves and cows that produce plenty of milk.

Studies have shown that eating  berries can help prevent memory loss as well as reduce the risk of heart disease.  It is a rich source of vitamin C, a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious disease and counter inflammation. It is an excellent source of the trace mineral manganese, which is essential for maintaining healthy bone structure, absorbing calcium, and creating enzymes that build bone. For a healthy choice, why not grill some fish or chicken? Pass the salsa please.

 

Strawberry Salsa

1 c. coarsely chopped strawberries

1 Tbsp. orange juice

1 tsp. grated orange peel

1 green onion, finely chopped, top included

1 tsp. Dijon-style mustard

2 Tbsp. dried currants

2 Tbsp. red wine vinegar

Mix all ingredients in a bowl. Chill.

Makes six servings, 1/4 cup each. Each serving has 20 calories, no fat, 22 milligrams of sodium, 0.5 gram of fiber and 15 percent of the daily recommendation for vitamin C.

 

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue. For more information call 616-696-1718. Like them on facebook for updates.

 

Posted in Diggin' Spring, RecipesComments Off

Grill Up a Father’s Day Feast

FATH-Fathers-day-feast

(Family Features) Make Father’s Day special by combining two of Dad’s favorite things – sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two  American favorites – the chicken wing and watermelon.

If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:

Preheat the grill on high.

Make sure the grate is well oiled to prevent sticking.

Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.

Use tongs to turn the chicken instead of a fork, which may tear the meat.

Keep the grill covered as much as possible for quicker, more even cooking.

Have a spray bottle filled with water handy in case of a flare up.

Once you remove the chicken from the grill, allow it to “rest” for five minutes so it will retain its juices when cut.

Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.

Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.

Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.

 

Chipotle Maple Citrus Watermelon Wings

Watermelon Glaze:
2 cups watermelon puree

Juice from 3 fresh lemons
1 tablespoon lemon zest
1/2 cup maple syrup (can use light version)
1/2 teaspoon cinnamon
1/2 teaspoon ground chipotle pepper, or to taste
Chicken:

Chicken wings or drumettes
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

 

To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

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Janet’s Notebook

by Janet Tharpe

by Janet Tharpe

ENT-HobbsCake

Gooey Caramel Confection Takes the Cake in Crock Pot Contest

We love casseroles.  We love stews.  Ok, we pretty much love everything that comes out of a Crock Pot.

What we didn’t know was how stunningly delicious a slow-cooked DESSERT could be!

“I just love baking pies, cookies and cakes,” says Emily Hobbs of Springfield, MO.  “I’m more of a baker than a cook.”

Well, it turns out that she’s also a veritable Crock Pot dynamo, creating fanciful sweet confections straight from her slow cooker.  It’s no coincidence then, that Emily has also been named Grand Prize winner in the Just A Pinch Crock Pot Creations Contest at www.justapinch.com!  It was absolute love at first bite when we came face-to-face with her Dulce De Leche Sweet Potato Pudding Cake.  Full of sass and class, this is one mighty fine dessert.

“It’s a spiced sweet potato cake flavored with dulce de leche caramel, coconut and pecans,” explains Emily.  “It’s delicious, easy… and yes, ‘bakes’ in a slow cooker!”

Now, I’d love to be able to tell you how well Emily’s dessert keeps, but there was not a speck to be found after the Crew and I had our way with it in the Test Kitchen!  We served the cake in small, individual ramekins while it was still warm and the caramel golden and sticky.  We let French vanilla ice cream melt down over the top and, well, the rest is history.

Emily has had a passion for cooking since she was a child, an interest spurred on by the support of both her parents.

“They always cooked when I was growing up. My mom was more the baker, my dad the cook.  The first thing I tried to make for them on my own was cinnamon rolls for Mother’s Day when I was about 12 years old.  They were undercooked and doughy and not good at all, but it got me interested,” smiles Emily.  “I started checking out library cookbooks.  Now, I read cookbooks and food blogs all the time!”

In fact, Emily has created her very own cooking blog chronicling her many kitchen adventures. She prides herself on cooking with a sweet, Southern flair, and her delightful photography speaks to the outstanding quality of her food.  Utilizing different tableware, backdrops and props, she takes great care to capture the true essence of her dishes in every shot.  Perhaps her biggest tip for aspiring food bloggers is to snap your photos at eye-level; it makes readers feel like they’re there and can just reach out and grab that perfectly iced cupcake or last piece of pie.

For winning the Just A Pinch Crock Pit Creations Contest, Emily wins a $500 Visa card to spend any which way she wishes.  So, what’s she going to do with her winnings?  “I have a Kitchen Aid mixer but it’s been broken since October,” she laughs. “Maybe I’ll finally repair it!”

 

www.justapinch.com

© 2011 Just A Pinch Recipe Club. Used by Permission.

Brought to you by American Hometown Media

ENT-HobbsCakeDulce de Leche Sweet Potato Pudding Cake

added by Emily Hobbs

 

This is a delicious, easy cake that “bakes” in a slow cooker. It’s a spiced sweet potato cake flavored with dulce de leche caramel, coconut and pecans.

Cook time: 1 Hr 45 Min Prep time: 10 Min Serves: 6-8

ENT-Just-a-pinch-logo

Ingredients

1/2 c unsalted butter

2 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

1 c brown sugar

1 can(s) (15 oz) sweet potatoes, drained, finely mashed

2 large eggs

2 tsp vanilla extract

3/4 c coconut milk

1/2 c finely chopped toasted pecans

1 c dulce de leche

1/4 c toasted flaked coconut

Directions

1. Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.

2. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium

speed, until creamy – about 1 minute. Beat in eggs and vanilla until combined – about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.

3. Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

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Easy Easter Brunch with a Pantry Punch

Spicy Candied Bacon with eggs

Spicy Candied Bacon with eggs

(Family Features) The ingredients for an easy weekend breakfast or a special Easter brunch may be in your pantry right now. Holidays are the perfect time to sprinkle additional creativity or fresh new thinking into meals for family and friends and — by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways — you can craft new and delicious dishes sure to make everyone smile.

Try these recipes from Hungry Jack® using simple pantry staples, and turn them into what will become new brunch favorites:

—Put a unique spin on brunch food with a savory Ham, Egg and Cheese Pizza.

—DIY Pancake Breakfast Sandwiches: You can assemble them for your guests, or get everyone involved by letting them build their own and add some custom touches like eggs, cheese or bacon.

—Combine sweet, spicy and smoky flavors for Spicy Candied Bacon, a definite crowd pleaser.

—Set out some flavored or Greek yogurt and a bowl of Good Morning Granola so guests can create their own breakfast parfaits.

For more creative recipes and ideas, visit www.hungryjack.com.

 

 

Spicy Candied Bacon

Yield: 6 slices

Prep Time: 5 minutes

Cook Time: 25 minutes

1/2 pound extra-thick cut bacon, about 6 slices

1/4 cup Hungry Jack Original Syrup

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon cracked black pepper

1. HEAT oven to 375°F. Line 15 x 10-inch baking pan with foil. Lay bacon slices on foil.

2. BAKE 18 to 20 minutes or until bacon edges begin to curl. Remove from oven. Tilt pan to drain. Pat bacon with paper towel. Combine syrup, cayenne pepper, cinnamon and pepper in small bowl. Drizzle evenly over bacon slices.

3. BAKE 5 minutes or until evenly browned. Remove to wire rack. Cool 5 minutes.

Serving suggestion: Candied Bacon Breakfast Sandwich: Layer fried egg on English muffin. Top with shredded cheese, Spicy Candied Bacon and a dash of hot sauce or ketchup. Top with other half of English muffin.

 

 

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Pancakes:

Crisco Original No-Stick Cooking Spray

3/4 cup Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/3 cup water

1/4 cup Hungry Jack Original Syrup

1/2 cup shredded sharp cheddar cheese

1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces

1/4 teaspoon salt

4 3-inch round sausage patties*

Eggs:

1 tablespoon butter

1/3 cup diced red pepper

4 large eggs

1/8 teaspoon salt

For pancakes:

1. COAT griddle or skillet with no-stick cooking spray. Heat griddle or skillet on medium heat (350°F).

2. WHISK pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package.

3. POUR 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes.

For eggs:

1. MELT butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and sausage.

2. PLACE one pancake on plate. Top with cooked sausage patty, egg and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches.

*TIP: If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary.

 

 

Ham, Egg and Cheese Pizza

Ham, Egg and Cheese Pizza

Ham, Egg and Cheese Pizza

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Crust: 

Crisco® Original No-Stick Cooking Spray

1 3/4 cups Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/4 cup grated Parmesan cheese

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

1/3 cup water

2 tablespoons Crisco Pure Olive Oil

Filling:

3 large eggs

1 cup sour cream

1 tablespoon Dijon mustard

1 1/2 teaspoons fresh dill weed or 1/2 teaspoon dried dill weed

1/4 teaspoon salt

1 cup shredded Swiss or cheddar cheese

1/3 cup thinly sliced green onion

4 ounces thinly sliced deli-styled baked ham, coarsely chopped

Fresh dill sprigs (optional)

For crust:

1. HEAT oven to 425°F. Coat 12-inch pizza pan with no-stick cooking spray. Combine pancake mix, Parmesan cheese, dry mustard and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms.

2. PRESS dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake 7 minutes.

For filling:

1. WHISK eggs, sour cream, Dijon mustard, dill and salt in medium bowl. Stir in cheese and green onions. Pour over hot crust, spreading evenly. Toss ham to separate pieces. Sprinkle evenly over egg mixture. Reduce oven temperature to 350°F. Bake 20 to 25 minutes or until egg mixture is set in center. Cool 5 minutes before cutting. Garnish with fresh dill, if desired.

 

 

Good Morning Granola

Good Morning Granola

Good Morning Granola

Yield: 5 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

3 cups old-fashioned rolled oats

1 cup sliced almonds

1/2 cup shredded sweetened coconut (optional)

2 tablespoons wheat germ

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons Crisco Pure Vegetable Oil

1/2 cup Hungry Jack Sugar Free Breakfast Syrup

2 tablespoons firmly packed brown sugar

1 cup dried fruit, such as raisins, golden raisins, cherries or cranberries

1. HEAT oven to 350°F.

2. COMBINE oats, almonds, coconut, wheat germ, salt and cinnamon in large bowl. Combine oil, syrup and brown sugar in another bowl. Pour over oat mixture. Toss until well coated. Spread evenly in 13 x 9-inch pan.

3. BAKE 30 minutes or until golden brown, stirring frequently. Cool completely. Stir in dried fruit. Store in airtight container at room temperature.

 

 

(captions)

Spicy Candied Bacon with eggs

Pancake Breakfast Sandwich

Ham, Egg and Cheese Pizza

Good Morning Granola

 

Posted in Easter, Featured, RecipesComments Off

Pack Your Easter Basket Full of Sweet Treats

EAS-Sweet-Treats(Family Features) Spring into action and surprise guests at your Easter gathering with eggcellent desserts and treats. From pastel-colored cakes to homemade kid-friendly candies, Wilton has simple ideas to brighten any holiday table and help you make delicious sweet treats that will have your guests hunting for more.

“Holiday get-togethers are the perfect time to try new recipes, have fun in the kitchen and showcase your baking skills,” says Nancy Siler, vice president of consumer affairs at Wilton. “Get the kids involved with candy molds and Easter-themed cupcake kits, or add an element of surprise with a festive cake that reveals its pastel perfection when sliced.”

Try these tips from Wilton to make your desserts hop off the table:

• Celebrate Spring Fashion: Play up seasonal pastel colors by using an ombre technique. Fade through shades of rose, aqua or mint to add personality and chic spring flare to your cake.

• Some ‘Bunny’ Special: Involve kids in the process; let them put their creativity to work by adding finishing touches like seasonal nonpareils, bunny with jelly bean icing decorations and sprinkles.

• Lollipop, Lollipop: Impress guests by creating your own candy lollipops with Wilton’s Easter Candy Making Kit Mega Pack. From Easter eggs to butterflies, there are fun and tasty shapes to tempt guests of all ages.

• Basketful of Fun: Display your Easter candies and sweets in spring floral themed baking cups, and send guests home with leftovers in bunny treat bags and boxes for a festive touch.

For more Easter recipe ideas, baking tips and inspiration, visit www.wilton.com.

 

Spring Ombre Layer Cake

4-1/2 cups sifted cake flour

2 tablespoons baking powder

1 teaspoon salt

1-1/2 cups (3 sticks) butter or margarine, softened

2-1/4 cups granulated sugar

1-1/2 teaspoons Imitation Clear Vanilla Extract

1-1/2 teaspoons almond extract

6 egg whites

1-1/3 cups milk

Rose Icing Color

Homemade Marshmallow Icing

Bunnies with Jelly Beans Icing Decorations

Preheat oven to 350°F. Spray two 9 inch round pans with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add extracts and beat well. Add egg whites, 2 at a time, mixing until well blended. Add flour mixture to butter mixture in three additions alternately with milk, beating well after each addition and scraping bowl as needed.

Divide batter into 4 equal portions (about 1-2/3 cups batter each). Add a small amount of icing color to one portion of batter. Add increasing amounts of color to each additional portion of batter to create shades of increasingly darker rose. Fill pans with batter.

Bake 17-19 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely. Wash and dry pans completely. Bake remaining batter as directed above.

To decorate, stack layers on cake board or serving platter, filling between layers with marshmallow icing.  Spoon ice cake; press icing decorations around cake into icing.

 

Homemade Marshmallow Icing

3 tablespoons Meringue Powder

1/2 cup cold water

2 cups granulated sugar

1/3 cup water

1/4 cup light corn syrup

 

In large bowl, whip meringue powder and 1/2 cup cold water with electric mixer until stiff peaks form, about 3 minutes.

In medium saucepan, bring sugar, 1/3 cup water and corn syrup to a boil over high heat. Reduce heat to medium. Stir constantly while sugar boils rapidly for 4 minutes. With mixer on high speed, slowly pour syrup down the side of the bowl into meringue, being careful not to let syrup hit the whip or meringue mixture. Continue beating on high speed for 4 minutes. Use immediately to fill and ice cake.

Makes about 16 servings.

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Healthy foods and creative recipes provide vitamin D when sunshine is scarce

(BPT) – When days are short and sunshine is scarce, it’s only natural to feel a little out of sorts. The sun is the body’s chief source of vitamin D, and for many Americans, clouds and cold temperatures can lead to deficiencies. Fortunately, there are other sources that provide this important vitamin, some of which come in a deliciously edible form.

-HEA-Vitamin-DA handful of all-natural foods, such as eggs, can help you get the vitamin D that you might be missing due to a lack of sunshine. In fact, the USDA recently reviewed egg nutrient data and results showed that one large egg contains 41 IU of vitamin D, 64 percent higher than before. If you live in one of the statistically cloudiest cities in the country, like Syracuse, N.Y., Cleveland, Ohio, or Seattle, Wash. – or even in other places where seasonal gloom makes it hard to catch any rays – make sure you are getting enough of this essential vitamin by making a few adjustments to your diet.

“Vitamin D is a nutrient that should not be overlooked,” says registered dietitian Neva Cochran. “In addition to working with calcium to help form and maintain strong, healthy bones, vitamin D also prevents the development of osteoporosis in older adults.”

As you plan your shopping list, include items that offer a boost of vitamin D. A number of oil-rich fish species, like salmon, tuna and sardines are good sources of vitamin D. In the produce department, seek out mushrooms like Portobellos and shiitakes; in the dairy cases, look for eggs, milk and orange juice.

Once you have stocked up on these ingredients, look for recipes that combine them for an extra boost of vitamin D. Cochran suggests trying a recipe like a Cherry Tomato and Portobello Omelet, which includes two of those key ingredients – eggs and mushrooms.

Get more egg recipes and nutrition information by “liking” the Incredible Edible Egg on Facebook, following @IncredibleEggs on Twitter, or visiting the Pinterest page.

 

Cherry Tomato and Portobello Omelet

Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato and cheese combination.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 1 serving

Ingredients:

1 teaspoon butter

1 cup thinly sliced baby Portobello mushrooms

2 cherry tomatoes, quartered

2 eggs

2 tablespoons ranch dressing

1/4 cup shredded Cheddar cheese (1 ounce)

1 tablespoon chopped fresh parsley

Directions:

1. Heat butter in 7- to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Add mushrooms; saute until tender, 4 to 5 minutes. Add tomatoes; sauté until heated through, 1 minute. Remove from pan; keep warm.

2. Beat eggs and dressing in small bowl until blended. Heat omelet pan over medium-high heat until hot. Pour in egg mixture. Mixture should set immediately at edges.

3. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

4. When top surface of eggs is thickened and no visible liquid egg remains, place mushroom filling on one side of the omelet; sprinkle with cheese and parsley. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.

 

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