Yankee Doodle Dandy TreatsTM

(Family Features) Sometimes it’s the simple things in life that matter most. Spending time in the kitchen making something yummy together is one of the simple things families can do to make life a little sweeter and create lifelong memories.
These recipes are not only easy, but they are also lots of fun. They’re terrific for a “just-because” snack or as a sweet way to finish off a family picnic. And kids of all ages can help — from pouring and stirring to dipping and decorating, there’s something everyone can do. And somehow food tastes a little bit better to kids when they help make it themselves.
You can find more fun family recipes like these, as well as a gluten-free recipe made with new Kellogg’s® Rice Krispies® Gluten Free cereal, at  www.ricekrispies.com.

Yankee Doodle Dandy TreatsTM
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 18
3     tablespoons butter or margarine
1     package (10 ounces, about 40) regular marshmallows OR 4 cups miniature marshmallows
6     cups Kellogg’s® Rice Krispies® cereal OR 6 cups Kellogg’s® Cocoa Krispies® cereal
1 1/2     cups white chocolate morsels

1     tablespoon vegetable oil
3/4     cup powdered sugar
2     tablespoons water
Red-, white- and blue-colored sprinkles
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
4. Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
5. Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red, white and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4 x 1-inch strips. Best if served the same day.

Peanut Butter Bars
Preparation Time: 20 minutes
Total Time: 1 hour
Servings: 12
1     cup reduced fat creamy peanut butter
3     tablespoons butter or margarine, softened
1     cup powdered sugar
3     tablespoons fat free milk
3     cups Kellogg’s Rice Krispies cereal or 3 cups
Kellogg’s Cocoa Krispies cereal
1/4     cup semi-sweet chocolate morsels, melted
1. In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
2. Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

Dip ’n’ Roll Strawberry Treats
Preparation Time: 15 minutes
Total Time: 35 minutes
Servings: 12
24    large fresh strawberries
1    cup semi-sweet chocolate morsels
1    tablespoon vegetable shortening
1 1/2    cups Kellogg’s Rice Krispies cereal
Skewers
1. Wash strawberries and pat dry with paper towels.
2. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave at high for 1 to 1 1/2 minutes or until melted, stirring every 30 seconds.
3. Place cereal in shallow dish. Push skewers into strawberries through stem end. Dip in chocolate, allowing excess chocolate to drip off. Roll in cereal. Place on wax paper. Let stand at room temperature for 30 minutes or until chocolate is firm.

Kid-friendly Kitchen Tips
—Children of all ages should have an adult assistant with them at all times when cooking.
—The youngest chefs, 3 to 6 years old, will be very good at inserting the ice cream skewers into the strawberries.
—Older chefs, ages 7 to 9, will enjoy “dipping” the strawberries into the melted chocolate, too.
—Kids older than 9 years may help prepare the melted chocolate and may also help read directions to the younger kids.

(captions)
Yankee Doodle Dandy TreatsTM
Peanut Butter Bars
Dip ’n’ Roll Strawberry Treat

How to feed football fans and fight hunger

Tailgate Turkey Pile-On

Pat and Gina Neely

(Family Features) When it’s your turn to call the plays on game day food, you need recipes that are easy to make, easy to eat, and will feed a crowd of hungry fans. These four recipes from celebrity chefs Pat and Gina Neely are a must for your tailgating playbook — full of satisfying flavor that will score big with football fanatics.

The recipes make it easy to please the football crowd, and Kraft Foods’ “Huddle to Fight Hunger” makes it easy to help your neighbors in need. According to Feeding America, more than 50 million Americans — that’s 1 in 6 of your neighbors — live in food insecure households. But you can do something about it.

Join the Huddle to Fight Hunger on Facebook — for every “like” at  HYPERLINK “http://www.facebook.com/KraftFightHunger” www.facebook.com/KraftFightHunger, Kraft Foods will help donate one meal to Feeding America. Last year, Kraft Foods and their family of iconic brands donated more than 20 million meals. Its mission this year is to help donate 25 million meals.

It’s a win-win for everyone — make the recipes for your friends, like the Kraft Fight Hunger Facebook page and you will help feed your neighbors.

Zesty 100 Yard Bites

Zesty 100 Yard Bites
Prep Time: 20 minutes
Makes: 12 servings
1/3     cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
1     tablespoon Sriracha sauce
1     teaspoon fresh lime juice
12     slider buns
12     slices Oscar Mayer Deli Fresh Honey Ham
12     slices Oscar Mayer Deli Fresh Slow Roasted Roast Beef
3     Kraft Big Slice Colby Jack Cheese Slices, cut into quarters
2     plum tomatoes, cut into 12 slices
12     Claussen Bread ’N Butter Pickle Chips
12     stuffed green olives

Mix mayo, Sriracha and lime juice in a small bowl. Spread each bun with 1/2 tablespoon (1 1/2 teaspoons) mayo mixture.

Fill each bun with 1 folded slice each ham and roast beef, a cheese slice quarter, tomato slice and pickle.

Top each bun with a small decorative bamboo skewer, skewered with an olive.
Substitute: Substitute hot pepper sauce for the Sriracha sauce.

Potato Dog Skins

Potato Dog Skins
Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Makes: 6 servings
3     large baking potatoes (2 1/2 pounds), baked
2     cloves garlic, minced
2     tablespoons butter, melted
3     Oscar Mayer Selects Premium Beef Franks
1/3     cup Bull’s-Eye Original Barbecue Sauce, warmed
1/2     cup Kraft Shredded Colby & Monterey Jack Cheeses
1/3     cup Breakstone’s or Knudsen Sour Cream
1/4     cup chopped fresh chives

Heat grill to medium heat.

Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.

Grill franks 7 to 9 minutes, or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4 1/2 minutes on each side.

Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.

Alternative Cooking Method: If you prefer, bake the buttered potato skins in a 250°F oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more.

Tailgate Turkey Pile-On
Prep Time: 10 minutes
Makes: 6 servings
1     12-inch loaf Italian bread with sesame seeds, sliced in half horizontally
1/4     cup Kraft Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
24     slices Oscar Mayer Deli Fresh Oven Roasted Turkey Breast
6     slices Oscar Mayer Fully Cooked Bacon, crisped
1/2     cup shredded iceberg lettuce
1/4     cup sliced black olives
1/4     cup drained roasted red pepper strips

Hollow top of bread slightly; discard removed bread or save for another use. Spread mayonnaise on both sides of bread.

Fill with remaining ingredients.

Slice into 6 (2-inch) pieces.

Tailgating Tip: To make for easy eating, wrap sandwich in parchment paper (like at a sandwich shop) and then slice with a serrated knife. Wrap in foil for transport.

Chipotle Chile Mac and Cheese

Chipotle Chile Mac and Cheese
Prep Time: 20 minutes
Total Time: 35 minutes
Makes: 6 servings, about 1 cup each
1     package (14 ounces) Kraft
Deluxe Macaroni &
Sharp Cheddar Cheese
Sauce
1     pound lean ground beef
1     onion, finely chopped
1     red bell pepper, finely
chopped
1     canned chipotle pepper in
adobo sauce, minced
4     green onions, thinly sliced
3/4     cup Kraft shredded
cheddar cheese
6     Ritz crackers, coarsely
crushed (about 1/4 cup)

Heat oven to 400°F.

Prepare dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 minutes. Drain.

Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2-quart casserole or baking dish. Top with green onions, cheese and cracker crumbs.

Bake 15 minutes or until mixture is hot.

Tailgating Take Along: Make your casserole in a disposable foil pan. Just heat on a covered grill on low heat until mixture is golden and heated through.

Tip: For additional heat, increase to 2 chipotle peppers in adobo sauce.
Substitute: Prepare using extra-lean ground beef and Kraft 2% Milk Shredded Cheddar Cheese.

July is almost over, but it’s not too late to enjoy some fat, juicy, delicious blueberries for national blueberry month! Did you know that over 18,000 acres of blueberries are grown in Michigan, the largest blueberry-producing state in the U.S.? Michigan grows more than 20 varieties. They are a favorite at farmer’s markets, and in regular grocery stores, too.

Blueberries are considered a super food. They are the fruit that is highest in antioxidants, and are an excellent source of Vitamin C and fiber. They are also a good source of Vitamin A and iron.

Eat fresh blueberries within a week after purchasing. Store berries in the refrigerator in a covered container. Do not wash until ready to eat. For long-term storage, place completely dry berries on a cookie sheet in the freezer. Once frozen, transfer to a plastic freezer bag or container.
Below is a recipe for those watching their sugars and carbs. You can have your blueberry cheesecake and eat it too!

Blueberry cheesecake for carb counters

From the U.S. highbush blueberry council

Ingredients

2 tablespoons dry breadcrumbs*

3 packages (8 ounces each) cream cheese

2 eggs

2 tablespoons milk

2⁄3 cup granulated non-nutritive sweetener

1 tablespoon vanilla extract

Sour Cream Topping, recipe follows

Blueberry Sauce (recipe follows)

Instructions

Preheat oven to 375°F

Spray bottom and side of a 9-inch pie plate with vegetable cooking spray

Sprinkle with breadcrumbs and tilt to cover evenly

In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth

Carefully pour into crumb-coated pie plate

Smooth top

Bake until set in the center, 18 to 20 minutes

Cool 10 minutes

When pie is set, spread the Sour Cream Topping over the top

Bake 7 minutes longer

Cool to room temperature on a wire rack

Chill until cold

Serve with Blueberry Sauce

Sour Cream Topping

In a small bowl, stir 1 cup sour cream, ¼ cup granulated non-nutritive sweetener and ½ teaspoon vanilla extract

Blueberry Sauce

In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons granulated non-nutritive sweetener and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes

Chill

Quick notes

Per portion (including 1-½ tablespoons blueberry sauce): 413 calories; 13 g carbohydrate; 36 g total fat (22 g saturated fat); 1 g fiber

* Note: Breadcrumbs are optional If made without breadcrumbs, subtract 1 gram carbohydrate per portion

Number of servings (yield): 8

Ingrid Hoffmann

(Family Features)

Making homemade ice cream for friends and family is a sweet way to celebrate summer — and it’s easier than you might think.

Ingrid Hoffmann, host of the Cooking Channel’s “Simply Delicioso” and “Delicioso” on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don’t even need an ice cream maker — your freezer does the work.

To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:
—Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.

—For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center.

—Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.

Visit www.eaglebrand.com (and in Spanish at  www.marcaeagle.com) for more dessert recipes, as well as helpful baking and entertaining tips.

Orange Cream Granita

Orange Cream Granita

Yield: 4 cups
Prep Time: 15 minutes
Ingredients
3     cups orange juice
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
1     tablespoon fresh lemon juice
1     tablespoon grated orange peel
3/4     teaspoon rose water (optional)

Instructions

1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.

2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.

Creamy Latte Pops

Creamy Latte Pops

Yield: 12 pops
Prep Time: 10 minutes
Ingredients
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
2     cups milk
1     cup heavy cream
1     tablespoon plus 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
2     teaspoons vanilla extract

Instructions

1. BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.

2. ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.

3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.

TIP: To release from ice pop molds, dip quickly into warm water.

Pineapple and Chipotle Ice Pops

Pineapple and Chipotle Ice Pops

Yield: 8 to 10 servings
Prep Time: 15 minutes
Ingredients
1     (20 oz.) can crushed pineapple in pineapple juice, undrained
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
3/4     cup pineapple juice
1     tablespoon fresh lime juice
1/4     teaspoon chipotle chile powder

Instructions

1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.

Fresh Fruit Ice Cream

Fresh Fruit Ice Cream

Yield: about 1 1/2 quarts / Prep Time: 10 minutes
Ingredients
1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
1     tablespoon vanilla extract
1     cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries
Food coloring
2     cups (1 pint) heavy cream

Instructions

1. COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Mini Coffee Ice Cream Sundae

(Family Features)

Sundaes are sweet, but maybe it’s time for something sensational. Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae.

Gand says that one of the secrets of a fantastic sundae is to start with high-quality ice cream as your base. “Even the most decadent sundae toppings can’t cover up a shortcut on ice cream,” said Gand. “Breyers ice cream is full of rich ingredients and flavor, and you have many great varieties to choose from.”

These recipes bring the simple sundae to a whole new level of goodness. From the kid-friendly Spaghetti and Meatballs Sundaes to the sophisticated Mini Coffee Ice Cream Sundaes, there’s something to please everyone.

To give you the scoop on making your best sundae, Gand has these 10 tips:

10 Tips for Sundae Making

1. Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.
2. Using whole nuts and dried fruit for add-ins can give your sundae extra texture and a big crunch.
3. Roll scoops of ice cream in any kind of crumbs, crunched cereal or chocolate milk powder for an ice cream “truffle.”
4. Use mini containers like egg cups, espresso cups and cordial glasses to make mini sundaes.
5. Make a quickie fresh-fruit topping by mashing your favorite berries with a little white or brown sugar.
6. To keep your ice cream from melting as fast, freeze your sundae bowls or dessert dishes overnight.
7. To make your scoops more perfect-looking, dip your ice cream scoop in hot water in between scoops.
8. Use two or more flavors of ice cream in a sundae to add extra flavor and flair.
9. Simply tucking a cookie next to a scoop of ice cream, standing up, can really dress it up.
10. Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream. Use things like berries, ripe peach wedges and banana slices.
For more tips and recipes, visit www.breyers.com or www.facebook.com/breyers.

Mini Coffee Ice Cream Sundaes

4 servings
Prep Time: 25 minutes
2     cups Breyers Coffee ice cream
salted caramel sauce*
almond whipped cream**
1     shot espresso coffee
4     amaretti cookies
chocolate-covered coffee beans

Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups. Drizzle with salted caramel sauce, then top with almond whipped cream. Pour a little espresso into each cup, then garnish with cookies and coffee beans.

*For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt. Let stand at room temperature until ready to use.

**For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 teaspoon sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.

Snow Ball Sundaes

4 servings
Prep Time: 15 minutes
Freeze Time: 30 minutes
2     cups Breyers Mint Chocolate Chip ice cream
8     slices (1-1/2 inches thick) store-bought angel food cake
1/4     cup hot fudge topping, warmed
1/2     cup marshmallow creme, melted*

chocolate sprinkles

Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate.

Place 1 ice cream ball on 1 cake slice, then top with second cake slice. Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.

To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.

*TIP: Easily melt marshmallow creme in a glass measuring cup in the microwave.

Spaghetti and Meatball Sundae

Spaghetti and Meatball Sundaes

4 servings
Prep Time: 30 minutes
Freeze Time: 30 minutes
12     small scoops Breyers Rocky Road ice cream
1     cup chocolate sandwich cookie crumbs
2     cups strawberries, trimmed
2     tablespoons sugar
1     cup Breyers Natural Vanilla ice cream, divided
2     store-bought shortbread cookies, crushed

Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.

For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.

To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!

*If a potato ricer is not available, simply scoop ice cream into bowls.

Ice Cream Lollipops

Ice Cream Lollipops

8 lollipops
Prep Time: 15 minutes
Freeze Time: 30 minutes
2     cups Breyers Chocolate Chip Cookie Dough ice cream
chocolate-fudge flavor ice cream topping that freezes
pink or rainbow sprinkles

Freeze plate 30 minutes. Scoop 8 balls ice cream and place on chilled plate. Insert a wooden stick into each ball and freeze at least 30 minutes.

Meanwhile, pour ice cream topping into bowl. Dip frozen balls into ice cream topping, twirling to coat. Quickly decorate with sprinkles. Keep frozen until ready to serve.

Raspberries, which are usually in season from mid-July to frost, have come early at Post Farms this year. (See ad in The Post.)
A little bit sweet, a bit little tart, and juicy, they are a nutritious and a satisfying summertime snack.
Selecting and Storing
* Raspberries are best picked early in the morning for the best flavor.
* Only select ripe berries, as they will not ripen further once picked. Ripe berries are easily removed from the plant.
* Use berries as soon as possible after picking. You may refrigerate them on a paper towel-lined container overnight.
* For longer storage, you can freeze raspberries. Place them on a cookie sheet, place in freezer until partially frozen, then transfer to an airtight freezer bag. You can add a small amount of sugar, if desired. Mix gently with berries to dissolve before freezing.
* Eat a room temperature for the best flavor.
Fun facts
* Red isn’t the only color of raspberries. There are also black, purple, and gold varieties. There are also summer-fruiting and fall-fruiting varieties.
* Raspberries are a type of bramble and are known as cane berries.
* The little “hairs” on raspberries help protect the fruit from insect damage.
* The U.S. is the third largest producer of raspberries in the world.
* Raspberries grow best in the cooler climates, where winter temperatures don’t fluctuate as much.
Nutritional Information:
*Raspberries are packed with antioxidants, fiber, and photochemicals.
* 1 cup of raspberries will provide you with 50 percent of your daily requirement of Vitamin C.
* They also contain iron, folate, calcium, and Vitamin A.
* Raspberries have proven to reduce high blood cholesterol levels and slow the release of carbohydrates in the blood stream of diabetics.
Information from the Michigan Land Use Institute

Berry smoothie shake

1 cup frozen raspberries
1 cup cold skim milk
1 cup plain low fat yogurt
2 Tbsp. honey
1 banana
1/4 tsp. vanilla
6-8 crushed ice cubes
Instructions:
Place berries and 1/2 cup milk in blender.
Blend on high for one minute until smooth.
Add remaining milk, yogurt, honey, banana and vanilla.
Beat for another minute.
Add crushed ice cubes.
Blend slowly until smooth.
Yields 3-1/2 cups.
Submitted by: Washington Red Raspberry Commission, at www.red-raspberry.org

Don’t take a vacation from eating right

Strawberry, Spinach and Cottage Cheese Salad

Family Features

Warm weather is synonymous with trips to the beach, baseball games and summer vacations. While enjoying these outings, you may find yourself tempted by hot dogs, ice cream and other summer indulgences. A busy schedule, combined with tempting summer treats, could throw off your healthy eating routine. Registered Dietitian Robin Kline, MS, RD, CCP, offers three simple tips for how to stay healthy throughout the season.

“Planning ahead is your best strategy to stay on track for great summertime eating,” said Kline. “Whether it’s visiting the farmers market for fresh, seasonal produce or packing healthy snacks for on-the-go, being prepared results in smart eating.”

Think Simple. No one wants to spend time in a hot kitchen preparing meals on a nice summer day. Finding quick, healthy meal options that can be prepared in 20 minutes or less will provide you with more time to spend outdoors enjoying the warm weather. A healthy salad that contains a rainbow of nutrients is easy to prepare and helps you avoid turning on the oven.

Think Fresh. Many delicious fruits are in season during the summer, including peaches, berries and melons. Fresh fruits are naturally sweet, a good source of vitamins and are easy for on-the-go eating. Eat them alone as a snack, blend into a smoothie or create a breakfast parfait with berries, granola and cottage cheese.

Think Healthy. The United States Department of Agriculture (USDA) states that the amount of protein needed in the average American diet depends on gender, age and level of physical activity, but recommends selecting a variety of lean sources of protein. Fish high in omega-3 fatty acids are a good lean protein source, while cottage cheese and legumes are great options for adding variety. Cottage cheese is a versatile option that can be incorporated into a number of different recipes. Daisy Brand Low Fat Cottage Cheese is 100 percent natural with only four ingredients, a good source of calcium, lower in sodium than many other brands and an excellent source of protein with 14 grams per half-cup serving.

By following these few easy tips, you can enjoy summer with the peace of mind that you are maintaining a healthy lifestyle. The following recipes are great starters for summertime foods. Visit www.DaisyBrand.com/CottageCheese for more information and recipe ideas.

Strawberry Banana Parfait

Strawberry Banana Parfait
Prep Time: 5 minutes
Total Time: 5 minutes
Serves: 4
1     banana, cut in chunks
1     tablespoon lime juice
1     cup strawberries, quartered
1/4     cup honey
1/4     cup toasted walnuts, chopped
2     cups Daisy Brand Cottage Cheese
Toss banana with lime juice in a small bowl. Mix bananas with strawberries, honey and walnuts. Spoon mixture into parfait glasses. Top each glass with 1/2 cup of cottage cheese.

Strawberry, Spinach and Cottage Cheese Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 4
6     ounces baby spinach
1/4     cup green onions, sliced
1/2     cup light raspberry vinaigrette
1     cup fresh strawberries, sliced
1/4     cup walnuts, chopped
2     cups Daisy Brand Cottage Cheese
Toss spinach and green onions with vinaigrette; divide evenly onto 4 salad plates. Top each salad with strawberries and walnuts. Spoon cottage cheese over spinach mixture and serve.

Black Bean Nachos

Black Bean Nachos

Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 8
1     cup Daisy Brand Cottage Cheese
1/4     cup Daisy Brand Sour Cream
3     dashes hot sauce to taste
1/2     teaspoon cumin
4     cups pita chips
1     15.5-ounce can black beans, rinsed and drained
1     cup reduced fat Mexican cheese blend, shredded
1/2     cup green onions, chopped
1     medium tomato, chopped
Mix cottage cheese, sour cream, hot sauce and cumin in small bowl; set aside. Layer pita chips evenly on 2 large microwave-safe plates. Top each plate with half of the beans and shredded cheese. Microwave 1 plate on high for 1 minute or until cheese is melted. Drop half of cottage cheese mixture by spoonfuls over melted cheese on nachos. Top with half of chopped green onions and tomato. Repeat with second plate.

King Tenderloin with Red Velvet Demi Glace

Give him a Father’s Day feast fit for a king

Family Features
This Father’s Day, give Dad the royal treatment by creating a feast that combines his two favorite things — the grill and steak.
Whether you serve the King Tenderloin with Red Velvet Demi Glace, the Duke of Sirloin with Pub Rub, the Count Strip Loin with Parmesan Crusted Crown, or the Barron of Ribeye with Royal Forest Butter, His Majesty will savor every mouthwatering bite. And when you follow these grilling tips and cook his steaks to perfection, he may very well proclaim you Master of the Grill.
For a free “Great Gathering Guide and Cookbook” from Omaha Steaks, filled with more mouthwatering ways to enjoy great steaks, burgers and gourmet foods, call 1-800-228-9055 or visit www.OmahaSteaks.com.

King Tenderloin with Red Velvet Demi Glace
Serves 4
4     Omaha Steaks Filet Mignon
2     tablespoons olive oil
1     teaspoon sea salt
1/2     teaspoon black pepper,  freshly ground
Red Velvet Demi Glace
1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Ladle a small amount of Red Velvet Demi Glace onto the serving plate.
6. Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak.

Red Velvet Demi Glace
1/2     teaspoon olive oil
2     tablespoons shallots, minced
1/2    teaspoon garlic, minced
1     cup Cabernet Sauvignon
1     tablespoon aged balsamic vinegar
1     cup Demi Glace (can be found in most grocery and specialty  food stores)
1. Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent.
2. Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3.
3. Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.

Duke of Sirloin with Pub Rub

Duke of Sirloin with Pub Rub
Serves 4
4     Omaha Steaks Sirloin Steaks
2     tablespoons olive oil
2     tablespoons fresh garlic, minced
1     tablespoon kosher salt
1     teaspoon black pepper, coarsely ground
1. Preheat grill on high.
2. Blot steaks dry using a clean paper towel.
3. In a small mixing bowl, combine oil, garlic, salt and pepper.
4. Generously rub steaks with mixture on all sides.
5. Grill steaks to desired doneness while searing the outside.

Barron of Ribeye with Royal Forest Butter
Serves 4
4     Omaha Steaks Ribeye Steaks
2     tablespoons olive oil
1     teaspoon sea salt
1/2     teaspoon black pepper, freshly ground
1     recipe Royal Forest Butter
1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Just before removing the steaks from the grill, place a generous slice of Royal Forest Butter on each steak.
6. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Royal Forest Butter
Makes 1/4 pound (6 to 8 servings)
1     ounce shiitake mushrooms, dried, minced (can be found in produce section of grocery store)
1/4     cup Worcestershire sauce
1/2     cup unsalted butter, softened
1     tablespoon garlic,  freshly minced
Salt, to taste
1/4     teaspoon black pepper, freshly ground
1. In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms. Add butter, garlic, salt
and pepper to mushroom mixture. Mix well until smooth.
2. Place the butter mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks.
3. To use, unwrap butter and cut into coin shaped slices.

Count Strip Loin with Parmesan Crusted Crown
Serves 4
4     Omaha Steaks Strip Loin Steaks
1/4     cup Dijon mustard
1     teaspoon sea salt
1/2     teaspoon black pepper, freshly ground
1/2     cup aged Parmesan cheese, finely grated
4     teaspoons Italian parsley, chopped
1. Blot steaks dry with a clean paper towel.
2. Coat steaks completely with Dijon mustard, using your hands.
3. Sprinkle both sides of steaks with salt and black pepper.
4. Sprinkle both sides of steaks with 1 tablespoon grated Parmesan cheese and pat down well to ensure it sticks.
5. Sprinkle both sides of steaks with 1/2 teaspoon parsley.
6. Steaks can be grilled, broiled or pan-sautéed in a non-stick pan to desired doneness.
Tip: Steaks may be prepared one day ahead of time and stored in refrigerator until ready to cook.

Top 5 Tips for Perfect Grilling

1. Clean and pre-heat your grill on high.
2. Lightly oil and season food before you put it on the grill. This helps the searing process and prevents sticking.
3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat. Cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
5. Place your cooked food on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

It’s true – the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.

(Family Features)
Start Mother’s Day off right with a beautiful breakfast in bed. A pretty tray set with some of the good dishes and real linens, a fresh flower, and some delicious food will put a smile on mom’s face that will last all day.

Golden Sunrise French Toast is made extra special with evaporated milk and a splash of vanilla extract. Make sure you use firm bread so the toast doesn’t end up soggy.

If she loves eggs, making Scrambled Eggs with a little evaporated milk gives them such a creamy texture that she’ll want to eat them this way all the time. Add one tablespoon of evaporated milk for each egg used.

Pour her a Mock Mimosa by mixing sparkling lime juice or ginger ale to orange juice. Garnish with a fresh strawberry on the rim of the glass.

For more delicious ways to surprise mom on her special day, visit www.TheCookingMilk.com.

Photo courtesy of Nestle

Golden Sunrise French Toast

Prep: 10 minutes
Cooking: 10 minutes
Makes 4 to 5 servings

2     large eggs
1    can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
2     teaspoons vanilla extract
2    tablespoons granulated sugar
1    tablespoon plus 1 1/2 teaspoons all-purpose flour
1/4     teaspoon salt
8 to 10 slices (3/4-inch-thick) firm, day-old French bread
Unsalted butter
Maple syrup
Fresh seasonal berries or sliced fruit

HEAT large skillet over medium heat for 3 to 4 minutes.
BEAT eggs in shallow pan or large pie plate; whisk in evaporated milk and vanilla extract. Whisk in sugar, flour and salt. Add several slices of bread; soak without over saturating.

SWIRL 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter to drip off; transfer prepared bread to skillet in single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with syrup and berries. Continue with remaining bread slices, adding 1 tablespoon butter to skillet for each new batch.

Nutrition Information per serving: 450 calories; 120 calories from fat; 14g total fat; 7g saturated fat;  0g trans fat; 140mg cholesterol; 680mg sodium; 67g carbohydrate; 3g fiber; 28g sugars; 15g protein; 15% DV vitamin A; 6% DV vitamin C; 30% DV calcium; 15% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Family Features

Roasted Leg of American Lamb

Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.
American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb’s mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

•   A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare    135°F
Medium Rare    145°F
Medium    160°F
•  You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.
• Remove roast from oven and let rest for 20 minutes before serving. This allows the meat’s juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)
•  Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.
To order a free “Spring Celebrations American Lamb” cook booklet, visit www.americanlamb.com.

Choosing the Right Wine

• COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.
• CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.
• MATCH the TENOR. Match a food’s weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.
To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner’s Reserve Merlot.
1     boneless leg of lamb, approximately
6 pounds
For the marinade:
4     garlic cloves, smashed
2     lemons, zested
1/2     tablespoon fresh thyme, chopped
1     tablespoon freshly ground black pepper
2     tablespoons dried oregano
1     tablespoon fresh rosemary, chopped
1     bunch parsley, chopped
1     cup olive oil
1/4     cup kosher salt
In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

American Lamb Sandwich with Tzatziki Sauce — Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Leftover roasted leg of lamb
For tzatziki sauce:
1/2     English cucumber, peeled, cut in half and seeded
1     tablespoon fresh dill
2     tablespoons fresh mint
8     ounces Greek yogurt
3     garlic cloves, minced
1/2     lemon, juiced
Kosher salt
Freshly ground black pepper
Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans

with Roasted Fingerling Potatoes and Green Beans
Serves 4
Serve with Kendall-Jackson Vintner’s Reserve Syrah.
4     cloves garlic, minced
1     shallot, minced
1/2     bunch parsley leaves,
chopped
1/2     bunch mint leaves,
chopped
1/2     cup extra virgin olive oil
2     tablespoons red wine
vinegar
1/2     teaspoon kosher salt
1     teaspoon black pepper
8     lamb loin chops
In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
For potatoes:
1/4     cup olive oil, divided
1 1/2     pounds fingerling
potatoes, cut in half
lengthwise
4     garlic cloves, crushed
1     teaspoon fresh thyme,
chopped
1     tablespoon kosher salt
1     teaspoon freshly ground
black pepper
Place a sheet pan in the oven and preheat to 425°F.
In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.
For green beans:
Kosher salt
1/2     pound green beans, stems
removed
1     tablespoon butter
Freshly ground black
pepper
In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler