(Feature Impact) When you are craving a specific comfort food, other flavors just aren't going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal.

For instance, if you are hankering for the zesty kick of buffalo sauce, your mind might initially go to pizza and wings. This buffalo chicken stuffed sweet potatoes recipe featuring North Carolina Sweetpotatoes invites you to rethink that takeout order and enjoy the same bold, satisfying flavors in a more nutritious way. They are a little sweet and a little spicy with savory chicken and creamy avocado stuffed jacket-style inside a nutrient-dense baked sweet potato.

Sweet Potatoes are an excellent source of vitamins, minerals, antioxidants and fiber. The American Diabetes Association even calls them a "diabetes superfood," as they raise blood sugar more slowly than other starchy foods while allowing you to savor some natural sweetness. They are also a great choice for athletes, thanks to complex carbohydrates that boost energy and nutrients that support endurance and recovery.

Find more ways to level up your favorite flavors at ncsweetpotatoes.com.


Buffalo Chicken Stuffed Sweet Potatoes
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4

Ingredients:

• 4 sweetpotatoes
• 1 rotisserie chicken, shredded
• 1 ½ cups buffalo sauce
• 1 avocado, diced
• 2 tablespoons diced chives

Directions:

• Preheat oven to 400 F. Place sweet potatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.
• Let sweet potatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweet potatoes.
• In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.
• Spoon buffalo chicken mixture into each sweet potato. Top with diced avocado and chives.

Source: North Carolina Sweetpotato Commission

If you’re looking for a tasty twist on tailgating tradition that’ll give you as much energy in the stands as the athletes on the field, look for a steakhouse-worthy side dish that’s loaded with complex carbohydrates and fueling flavor.

These Steakhouse Hasselback Potatoes, loaded with caramelized onions and crispy bacon, feature Wisconsin Russets — a complex carbohydrate that plays an important role in the body by providing energy to cells, the brain and certain parts of the kidney. As a healthier choice than simple carbs, which are composed of sugars that break down faster in your system, potatoes are also a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid, making them a superstar selection on game day.

Tackle your next tailgate with more delicious recipes by visiting eatwisconsinpotatoes.com.


Steakhouse Hasselback Potatoes
Prep time: 20 minutes
Cook time: 90 minutes
Servings: 8

Hasselback Potatoes:

• 4 Wisconsin Russets (about 1 pound each)
• 4 tablespoons olive oil
• 2 tablespoons kosher salt

Caramelized Onions:

• 2 tablespoons unsalted butter
• 2.2 pounds yellow onions, sliced thin
• 2 teaspoons kosher salt
• 1/4 cup cognac or brandy (optional)

To Plate:

• 1 cup shredded cheddar jack cheese
• 12 ounces hickory smoked bacon, cooked and cut into 2-inch pieces
• 1/2 cup sour cream
• 2 tablespoons fresh chives, chopped

 
Directions

• Preheat oven to 400 F.
• To make Hasselback potatoes: Using vegetable brush, wash potatoes. Dry well and place on cutting board. Arrange handles of two wooden spoons so they are alongside potatoes to prevent knife from slicing all the way through. Make several cuts down each potato about 1/4 inch apart. Repeat with remaining potatoes and arrange on baking sheet fitted with wire rack.
• Drizzle with olive oil, making sure some oil is in slices. Sprinkle salt on each potato.
• Bake 90 minutes, or until potatoes are crispy on outside, fluffy in center and internal temperature is 205 F. Remove from oven and allow to cool slightly.
• To make caramelized onions: In heavy-bottomed shallow pan over medium heat, melt butter. Add sliced onions and season with salt. Continue to cook, stirring regularly until onions are deep brown and caramelized. Deglaze pan with cognac or brandy, if desired, scraping caramelized bits off bottom of pan. Remove from heat and set aside.
• To assemble, sprinkle potatoes with cheese, about 1/4 cup per spud, ensuring some cheese is in potato slices. Place cooked bacon pieces in some slices.
• Return potatoes to oven for about 5 minutes, just long enough to heat potatoes slightly and melt cheese. Place potatoes on serving platter and garnish with caramelized onions, sour cream and chopped chives.

Tailgating and grilling go together like touchdowns and victory dances, and some of the best game-day recipes are the ones you can make well ahead of kickoff so you aren’t rushing around to get ready. These sweet-and-smoky Grilled Chicken Kebabs can be prepped and marinated up to 8 hours in advance so all you need to do is pull them out of the fridge and get them to the grill.
With lean protein from the chicken plus vitamins and fiber from a generous amount of bright, colorful veggies, this recipe is a score for more than your taste buds.
Visit Culinary.net to find more recipes to inspire your game plan.

Grilled Chicken Kebabs
Recipe adapted from Dinner at the Zoo
Prep time: 20 minutes
Marinating time: 1 hour
Cook time: 10 minutes
Servings: 4

Marinade:

• ¼ cup extra-virgin olive oil
• ¼ cup balsamic vinegar or other vinegar
• 1/8 cup soy sauce
• 1 teaspoon lemon juice
• ¼ cup brown sugar
• 1 teaspoon minced garlic
• salt, to taste
• pepper, to taste

Kebabs:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 orange bell pepper, cut into 1-inch pieces
• 1 small zucchini, cut into 1-inch slices
• 1 small yellow squash, cut into 1-inch slices
• 1 red onion, cut into 1-inch pieces
• 4 wooden skewers
• 1 tablespoon chopped parsley

Directions:

• To make marinade: In large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar and garlic. Season with salt and pepper, to taste.
• To make kebabs: In bowl, toss chicken, bell peppers, zucchini, squash and red onion with marinade. Cover and refrigerate 1-8 hours.
• Soak wooden skewers in cold water at least 30 minutes to prevent burning. Preheat grill to medium-high heat.
• Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until chicken is cooked through.
• Sprinkle with parsley and serve.

(Feature Impact) Peanut butter and jelly is a childhood favorite for a reason. The combination of creamy peanut butter and sweet fruit has been familiar, comforting and easy to enjoy for generations.

Think beyond the traditional sandwich by turning those flavors into these snackable Peanut Butter and Jelly Oat Bars. With a texture somewhere between baked oatmeal and a soft granola bar, the bars are moist but hold together well, making them a tasty, healthy option to take on the go.

Decorate the bars — and add a little extra sweetness — by drizzling on a Greek yogurt glaze and sprinkling colorful dried berries over the top.

Find more recipes for your family to enjoy throughout the school year at Culinary.net.


Peanut Butter and Jelly Oat Bars
Recipe adapted from Sally’s Baking Addiction
Prep time: 10 minutes
Bake time: 25 minutes
Servings: 16

Ingredients:

• 1 cup mashed bananas (about 3 medium or 2 large)
• 1/2 cup creamy or crunchy peanut butter
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup milk (or non-dairy milk of choice)
• 2 1/2 cups old-fashioned whole oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
•   raspberry or strawberry jam, to taste

Directions:

• Preheat oven to 350 F. Line 9-inch square baking pan with parchment paper, leaving enough overhang on sides to easily remove bars from pan. Set aside.
• In large bowl or stand mixer, mash bananas. On medium speed, whisk in peanut butter, brown sugar, egg, milk, oats, baking powder, salt, cinnamon and vanilla. Batter should be thick but still pourable.
• Pour mixture into prepared pan and use spoon or knife to swirl jam into batter. Bake 25-28 minutes, or until center is set.
• Remove from oven and cool at room temperature 30-60 minutes then refrigerate pan until chilled, about 1 hour.
• Lift parchment paper to remove bars from pan then cut into 16 equal squares.
• To make optional yogurt topping: In bowl, whisk yogurt, vanilla and powdered sugar until smooth. Refrigerate at least 30 minutes before drizzling on bars. Add dried fruits, as desired.
• Store leftover bars in airtight container and refrigerate up to 10 days.
• Notes: Egg can be replaced with 1/4 cup unsweetened applesauce. Bars are difficult to cut before chilling.

(Feature Impact) Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These healthy make-ahead breakfast burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.
Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.
Find more school-year meal prep inspiration at Culinary.net.

Healthy Make-Ahead Breakfast Burritos
Recipe adapted from The Gracious Pantry
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 small red onion, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach
• 1 cup cooked black beans
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 4 tablespoons salsa
• salt, to taste
• pepper, to taste
• 6 large eggs
• 2 tablespoons unsweetened almond milk, water or dairy milk
• 4 large whole-grain tortillas
• ½ cup shredded Mexican cheese blend

Directions:

• In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
• Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
• Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
• Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
• Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
• To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.
• Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.
• Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.

Photo courtesy of Unsplash

(Feature Impact) Weeknights often feel like a race against the clock. Busy families feel the squeeze from school pickups, homework and social commitments, but dinner remains one of the few opportunities for everyone to slow down, reconnect and share important moments together at the close of a hectic day.

With a little planning and convenient ingredients like Little Potatoes – which come pre-washed, require no peeling and are small enough that they don’t need to be cut – families can spend less time in the kitchen and more time at the table.

If you’re in search of a simple side dish that can accompany a variety of family favorites, these flavor-filled Ranch Green Beans and Little Potatoes with Bacon are a great fit for a backyard barbecue or casual evening with your nearest and dearest.

To find more ways to bring loved ones together at the table throughout the school year, visit LittlePotatoes.com.

Ranch Green Beans and Little Potatoes with Bacon
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 2

Ingredients:

• 1 package maple bacon
• 1/2 pound fresh string beans, washed
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rosemary
• salt, to taste
• pepper, to taste
• 1 package A Little Homestyle Ranch Microwave Ready Kit

Directions:

• On stovetop, cook bacon until crispy, reserving 1/4 cup bacon grease. Crumble bacon and set aside.
• In same pan, add fresh string beans, bacon grease, olive oil, garlic powder and rosemary. Season with salt and pepper, to taste. Saute until soft.
• Peel back plastic on potatoes kit and microwave 5 minutes.
• Let potatoes cool 1-2 minutes and spread ranch seasoning over potatoes followed by bacon and string beans.

(Feature Impact) Weeknights often feel like a race against the clock. Busy families feel the squeeze from school pickups, homework and social commitments, but dinner remains one of the few opportunities for everyone to slow down, reconnect and share important moments together at the close of a hectic day.

With a little planning and convenient ingredients like Little Potatoes, which come pre-washed, require no peeling and are small enough that they don’t need to be cut, families can spend less time in the kitchen and more time at the table.

For example, The Little Potato Company’s new A Little Homestyle Ranch Microwave Ready Kit is a perfect foundation for this easy, all-in-one Sheet Pan Chicken and Little Potatoes recipe. It’s ideal for busy weeknights as a balanced, flavorful meal that requires just 10 minutes of prep and minimal cleanup. Plus, you can customize with fresh herbs and a squeeze of lemon juice for extra zest.

To find more ways to bring loved ones together at the table throughout the school year, visit LittlePotatoes.com.


Sheet Pan Chicken and Little Potatoes
Prep time: 10 minutes
Cook time: 30-35 minutes
Servings: 4
 
Ingredients:

• 1 1/2 pounds Little Potatoes
• 2 cups broccoli florets
• 1 bell pepper
• 1 red onion
• 2 tablespoons olive oil, divided
• 2-3 teaspoons of your favorite seasoning blend
• 4 boneless, skinless chicken breasts
• fresh parsley or cilantro (optional)
• lemon wedges (optional)

Directions:

• Preheat oven to 400 F and line baking sheet with parchment paper or foil.
• Slice Little Potatoes in half. Slice broccoli florets, bell pepper and onion into bite-sized pieces.
• In mixing bowl, toss veggies with 1 tablespoon olive oil and 1-1 1/2 teaspoons seasoning.
• Spread veggies evenly on baking sheet.
• In same bowl, add chicken, remaining seasoning and remaining olive oil. Toss to combine then place chicken between veggies in single layer.
• Roast 30-35 minutes, or until chicken is cooked through to internal temperature of 165 F and potatoes are tender. Flip veggies and chicken halfway through cooking to ensure even browning.
• Let chicken rest 2-3 minutes. Divide Little Potatoes, veggies and chicken into bowls. Garnish with fresh parsley or cilantro and squeeze of lemon juice, if desired.

(Feature Impact) In busy seasons like this, rather than waiting for a table at your favorite restaurant or standing in line for takeout, turn to quick, easy recipes that offer nutritional balance and don't skimp on flavor. By using pre-seasoned Minute Rice Cups — like the new Veggie Stir-Fry — you can enjoy the flavor of takeout without the wait. You can have a flavorful base for your meals ready in one minute. You won't even have to pull out the rice cooker or go scrounging in the spice cabinet.
To enjoy takeout flavors without the trip, opt for this restaurant-inspired Egg Roll in a Bowl recipe. Savor the umami notes of soy sauce and enjoy the convenience of tender onions, carrots and peas mixed into the stir-fry rice cup that forms the base of your meal. The toppings are what give this recipe its deconstructed egg roll vibe: flavorful sauteed cabbage joins crunchy wonton strips and a protein of choice for a bowl that comes together in just 20 minutes.
For more meal ideas to keep you going when life is moving quickly, visit MinuteRice.com.

Egg Roll in a Bowl
Prep time: 2 minutes
Cook time: 18 minutes
Servings: 2

Ingredients:

• 1 Minute Veggie Stir-Fry Rice Cup
• 1/2 pound ground turkey or pork
• 1 cup coleslaw mix
• 1 garlic clove, minced
• 2 tablespoons soy sauce
• 1 teaspoon ginger, freshly grated
• 1/2 teaspoon sesame oil
• 1/2 cup fried wonton strips
• 2 tablespoons sweet and sour sauce

Directions

• Heat rice according to package directions.
• In large pan, cook meat over medium heat 10 minutes, or until browned and cooked through. Drain any excess grease.
• Add coleslaw, garlic, soy sauce, ginger and sesame oil to pan. Cook 8 minutes, or until coleslaw is softened. Add rice during final 4 minutes.
• Top with wonton strips, drizzle sweet and sour sauce and serve.
• Tip: To add more vegetables, try mushrooms, bell peppers, snap peas or green onions. For extra spice, drizzle on sriracha or hot sauce of choice.

(Feature Impact) When life gets busy, your home should be a place of reprieve, not extra stress – and that includes your kitchen. If you’re juggling work, chores, errands, hobbies, studies, a social life, caretaking or the other million-and-one things keeping your schedule full right now, the idea of spending an hour putting together a home-cooked meal might sound exhausting or downright impossible.

If you’re craving a savory, cheesy dinner, this high-protein Garlic Parmesan Rice and Shrimp Skillet, ready in only 6 minutes, is an ideal choice for busy home chefs searching for that elusive balance between simple and sophisticated. Plus, the recipe can easily be adapted to your household’s tastes; try tossing some spinach or chickpeas into the skillet or swapping the shrimp for chicken or tofu.

For more meal ideas to keep you going when life is moving quickly, visit MinuteRice.com.


Garlic Parmesan Rice and Shrimp Skillet
Prep time: 1 minute
Cook time: 5 minutes
Servings: 1-2

Ingredients:

• 1 Minute Garlic Parmesan Rice Cup
• 1 tablespoon olive oil
• 8 ounces large shrimp, peeled and deveined
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh parsley, chopped
• lemon wedges, for garnish (optional)

Directions:

• Heat rice according to package directions.
• In medium skillet, heat olive oil over medium heat. Add shrimp to skillet and cook until pink, about 3 minutes. Remove shrimp from skillet and set aside.
• In same skillet, add rice, lemon juice and red pepper flakes. Stir to combine and heat through, 1 minute. Return shrimp and stir to combine.
• Garnish with parsley. Squeeze lemon wedge over top, if desired, and serve.
• Substitution: Use sauteed mushrooms or crispy tofu to make vegetarian.

(Feature Impact) If your summer schedule is already crammed with cross-country trips, social events and activities for the kids, the last thing you likely want to think about is meal-planning.

Fueling up for all those fun moments that summer can bring requires a little extra energy, making North Carolina Sweetpotatoes a family-friendly solution that can enhance both flavor and nutrition in sweet and savory dishes. While you might not be ready to think about next week’s meal plans, these Sweetpotato Meal Prep Jars offer an easy way to give your brain a break.

When it’s time to eat, just dump the contents of the jars onto a plate and enjoy complementary flavors without the hassle. This ready-to-eat recipe includes a refreshing pico de gallo dressing that makes it feel like you’re enjoying a fresh-cooked meal.

Find more nutrition-boosting summer solutions at ncsweetpotatoes.com.


Sweetpotato Meal Prep Jars
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 3

Dressing:

• 1/4 cup pico de gallo
• 3 tablespoons sour cream
• 1/2 teaspoon taco seasoning
• 2 medium sweetpotatoes, chopped
• olive oil
• 2 1/2 tablespoons taco seasoning, divided
• 1 pound ground grass-fed beef
• 1 an black beans, rinsed
• 1/2 cup cooked corn
• 1/2 cup pico de gallo
• 1/2 cup shredded cheese
• 2 cups romaine lettuce, chopped

Directions:

• To make dressing: In medium glass, whisk pico de gallo, sour cream and taco seasoning.
• Preheat oven to 400 F.
• Toss sweet potatoes with olive oil and 1 tablespoon taco seasoning. Spread in even layer on baking sheet and bake 20-25 minutes, tossing halfway.
• In skillet, brown beef with remaining taco seasoning.
• Assemble three meal prep jars with dressing on bottom followed by black beans, corn, pico de gallo, cooked beef, cheese, sweet potatoes and romaine.
• To serve, dump from jars onto plates.

(Feature Impact) Although many people associate rice with savory dishes, this staple grain can actually level up your dessert game, too. Cultures from around the world have invented a variety of creative ways to turn the sticky rice in your pantry into treats you can whip up when you’re on the prowl for something sweet.

Sticky rice, also known as sweet rice, is a specific type of short- or medium-grain rice that, as the name implies, becomes sticky when cooked. With Success Boil-in-Bag Sticky Rice, it’s simple to make sweet, soft, perfectly cooked rice for desserts without extra steps, equipment or hassle. In only 12 minutes, you’ll have an ideal base to use for your favorite recipes.

A rice-based take on a quintessential British dessert, this Sticky Toffee Pudding is decadent and full of mouthwatering flavor. Take it to the next level by adding caramelized banana and toasted coconut toppings.

For more ideas on how to use rice for dessert – or for breakfast, lunch and dinner – visit SuccessRice.com.


Sticky Toffee Pudding
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 2-4

Ingredients:

• 1 bag Success Sticky Rice
• 3/4 cup milk
• 2 tablespoons brown sugar
• 3/8 teaspoon salt, divided
• 1 stick unsalted butter
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• toasted coconut, for garnish

Caramelized Banana:

• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 banana, sliced into coins
• 1/4 teaspoon vanilla extract

Directions:

• Prepare rice according to package directions.
• Remove rice from bag. Return to pot and stir in milk, brown sugar and 1/4 teaspoon salt. Simmer 5 minutes.
• In small saucepan, melt butter over medium heat. Stir in sugar 2 minutes, or until dissolved. Whisk in cream and bring to simmer. Cook 5 minutes until thickened. Remove from heat and stir in vanilla and remaining salt.
• To make caramelized banana: In medium skillet, melt butter over medium heat. Stir in brown sugar until syrupy. Add banana coins in single layer and cook 2 minutes per side until golden brown. Drizzle vanilla on top.
• Add rice to bowl. Pour toffee sauce on top. Garnish with caramelized bananas and coconut. Serve warm or chilled

(Feature Impact) Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: It is patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor.
Inspired by the bold flavors of Mexican street corn, or elotes, these Street Corn-Inspired Stuffed Sweet Potatoes can serve as a hearty vegetarian entree, a colorful side dish to pair with grilled fare or the centerpiece of a casual build-your-own dinner spread alongside chilled drinks and easy conversation with loved ones. Providing a naturally creamy base, sweet potatoes serve as the open-faced vessel for fresh (or frozen) roasted corn, lime juice, mayo, Greek yogurt, cilantro, jalapeno and Parmesan or cotija cheese.
Find more recipes to elevate outdoor dining season at ncsweetpotatoes.com.

Street Corn-Inspired Stuffed Sweet Potatoes
Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission
Servings: 2

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons light or regular mayonnaise
• 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
• 1 lime, juice only
• 2 green onions, sliced
• 1/3 cup chopped cilantro
• 1/3 cup fresh shredded Parmesan or cotija cheese
• 1 tablespoon butter
• 2 ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
• 1 jalapeno, seeds and pith discarded, minced
• 1 teaspoon minced garlic
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt

Directions:

• To cook sweet potatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
• In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
• Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
• Add jalapeno to skillet with corn, stir and cook 2 minutes.
• Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
• Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
• Slice cooked sweet potatoes open and stuff with corn filling.

(Feature Impact) Once temperatures climb, summer entertaining tends to look a little different. Heavy comfort foods give way to lighter fare, tables move outdoors and hosts are on the hunt for dishes that feel effortless without sacrificing flavor. It’s a season for skewers, salads and small bites that are easily shared on a patio among friends and loved ones.

Fresh ingredients, simple preparation and naturally hydrating foods can be the staples of your next summer soiree, especially when your goal is to spend less time in the kitchen and more time at the table with guests. Crisp, juicy, colorful grapes from California are a natural fit as their sweetness can brighten savory dishes while balancing salty, smoky flavors off the grill.

To discover more ways to both elevate and simplify gatherings throughout the season, visit GrapesFromCalifornia.com.


Italian Sausage and California Grape Skewers
Servings: 6

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried Italian herb seasoning
• 4 precooked chicken Italian sausages
• 6 skewers (10 inches)
• 30 green, black and red Grapes from California
• 24 squares (1 inch each) red onion
• snipped fresh basil (optional)

Directions:

• In small bowl, combine olive oil, balsamic vinegar and Italian herb seasoning; set aside. Cut each sausage into six slices. Thread on skewers, alternating with grapes and onion.
• Preheat grill to medium-low heat.
• Place oiled piece of foil on grill and top with skewers. Grill 5 minutes, or until grapes are softened and sausage and vegetables are lightly browned, turning and basting with balsamic vinegar mixture occasionally.
• Transfer to platter and garnish with snipped fresh basil, if desired.
• Note: If using bamboo skewers, soak at least 1 hour in water to avoid burning.
• Nutritional information per serving: 170 calories; 9 g protein; 11 g carbohydrates; 10 g fat (53% calories from fat); 2.5 g saturated fat (13% calories from saturated fat); 55 mg cholesterol; 470 mg sodium; 2 g fiber.

It’s often true that the best warm-weather meals, from filling breakfasts to flavorful dinners, are made with the freshest ingredients. To ensure your family’s favorite recipes are up to par, start by sourcing local produce.
 Asparagus is a prime example. It is easy to prepare: five to eight minutes in boiling water or two to three minutes in a skillet like in this asparagus frittata that’s perfect for busy mornings. You can feel good knowing you’re serving loved ones a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium to start the day with a hearty yet nutritious breakfast.
To find more warm-weather favorites that put fresh produce at the center of your plate, visit MichiganAsparagus.org.


Asparagus frittata
Recipe courtesy of Michigan Asparagus
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 2

Ingredients:

• 1 tablespoon salted butter
• 5 fresh asparagus spears, trimmed and cut into bite-sized pieces
• 3 eggs
• 1/4 cup heavy cream
• 1 sprig fresh dill, chopped
• 1/4 teaspoon salt
• 1 1/2 tablespoons Parmesan cheese
• 1/4 teaspoon black pepper
• 1 tablespoon sliced green onion
• 4 cherry tomatoes, quartered
• microgreens, for garnish (optional)

Directions:

• Preheat oven to 375 F.
• In 6-inch, oven-safe skillet over medium heat, melt butter. Add asparagus and cook 2-3 minutes.
• In bowl, whisk eggs, cream, dill, salt, cheese and pepper. Pour egg mixture over asparagus.
• Allow sides to set. Check by gently pulling egg away from side of skillet. Sides should appear cooked and become firm.
• Top eggs with green onion and tomatoes. Place skillet in oven. Bake about five minutes until center of frittata is set and firm.
• Remove from oven and plate while warm. Top with microgreens, if desired.

(Feature Impact) While spring and summer may be a season of fresh starts, your reset doesn’t have to include a closet clean-out or juice cleanse. Sometimes the easiest upgrade is simply adding something new, fresh and unexpectedly delicious to your plate —and when something as unique and exciting as a red kiwi hits stores, it’s the kind of spring discovery you have to try.

Enter Zespri RubyRed Kiwifruit, the berry-sweet seasonal fruit dietitians are already excited about.

With its naturally vibrant ruby-red center and sweet flavor that tastes like a cross between a kiwi and berries, it is quickly becoming one of the most talked-about fruits in the produce aisle. Beyond its striking color, it delivers antioxidant vitamin C along with anthocyanins — the beneficial plant nutrients that naturally give red fruits their signature hue.

For a quick breakfast or snack, try layering sliced kiwi into a yogurt parfait with Greek yogurt and granola. The berry-sweet flavor pairs perfectly with creamy textures and adds a refreshing seasonal twist.

Visit Zespri.com/RubyRed to find a store near you and explore more recipes before the season ends.


Red Kiwi Yogurt Parfait

Ingredients:

• 2 Zespri RubyRed Kiwifruit
• 1 cup Greek yogurt
• 1/3 cup nutty granola

Directions:

• Dice one kiwi and thinly slice one.
• In the bottom of a tall glass, layer 1/4 cup yogurt, kiwi and granola. Continue layering with remaining ingredients.

(Feature Impact) Whether you’re grilling in the backyard, at a picnic or simply relaxing poolside to celebrate America’s 250th anniversary, this summer is sure to be filled with special celebrations. Throughout those 250 years, food has brought people together — and continues to do so.

From barbecues to patios, fresh foods are at the heart of American celebrations. Healthy, fresh ingredients help elevate classic recipes with sweet corn taking center stage in many iconic summer dishes. As a trusted American grower, Duda Farm Fresh Foods provides equally healthy and flavorful recipes using Dandy Sweet Corn to build the heart of your menu.

While corn on its own is a classic side dish — with Americans consuming approximately 1,400 bushels per year, according to the U.S. Department of Agriculture — you can put a twist on tradition by serving Elote, also known as Mexican street corn, as a bold and delicious way to enjoy fresh corn at its best. Cooked to perfection then slathered in a creamy, zesty mix of mayonnaise, lime juice, cheese and chili powder, Elote transforms a simple ear of corn into an irresistible snack or side.

Visit DudaFresh.com to find more ways to elevate your patriotic celebrations.


Easy Elote Corn
Recipe courtesy of The Produce Moms on behalf of Duda Farm Fresh Foods
Servings: 4

Ingredients:
 

• 1 Dandy Sweet Corn Tray (4 count)
• 1 lime, juice only (about 2 tablespoons)
• 1 cup mayonnaise or Mexican crema
• 2 tablespoons Elote seasoning
• 1 cup cotija cheese, crumbled
• fresh cilantro, chopped, for garnish
• hot sauce or chili powder (optional)

Directions:
 

• Heat grill to medium-high heat.
•  
• Place corn directly on grates and cook 10-15 minutes, turning every 2-3 minutes, until charred and cooked through.
•  
• While corn is still warm, squeeze lime juice on all sides. Brush or spoon mayonnaise on each ear, ensuring all sides are coated.
•  
• Evenly sprinkle Elote seasoning over coated corn. Using hands, gently press seasoning into mayo.
•  
• Arrange Elote on serving platter, sprinkle with cotija cheese and garnish with fresh chopped cilantro. Serve with hot sauce or chili powder for extra heat, if desired.

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

Protein, please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Visit BordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.


The Protein Powerhouse:

• 1 tablespoon butter, softened
• 2 slices bread fortified with protein and fiber
• 2 Borden Mild Cheddar Slices
• 1 slice Borden Mozzarella Melts
• 5 ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

• 2  tablespoons non-fat Greek yogurt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Directions

• Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
• Place bread on griddle and cook until lightly toasted. Flip and cook other side.
• Remove sandwich from skillet or griddle.
• To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

(Feature Impact) Whether you’re enjoying a leisurely weekend morning with the family or savoring those last few moments before rushing out the door, a filling, healthy breakfast is a perfect way to begin the day. Easy recipes that take less than 30 minutes (and can even be prepared the night before) make busy mornings a breeze.

Sheet pan pancakes are simple to whip up any day of the week – no flipping required. The versatility of these pancakes allows for endless customization and experimentation with different toppings, from fresh fruit and nuts to savory options like cheese and spinach, making them an ideal fit for the whole family. They also freeze well, so you can pop them in the toaster to have breakfast ready in a flash when hectic schedules interfere with your morning routine.

To find more ways to put a nutritious breakfast on the family table, visit HealthyFamilyProject.com.


Sheet pan pancakes
Recipe courtesy of the Healthy Family Project
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

Ingredients:

• Nonstick cooking spray
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup sliced strawberries
• 1/4 cup blueberries
• 1/4 cup mini chocolate chips

Directions:

• Preheat oven to 425 F. Cover baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
• In large bowl, mix flour, baking powder, sugar and salt. Add milk, egg and melted butter; mix until smooth.
• Pour batter onto prepared baking sheet and smooth into even layer that covers pan. Top with strawberries, blueberries and chocolate chips.
• Bake 5-7 minutes, or until cooked and golden brown. Let cool slightly before cutting into squares.

(Feature Impact) Enjoying meals al fresco this summer starts with one simple trick: Head outside before the sun reaches its peak to beat the heat. A summer brunch offers a special way to fuel up before all the adventures and activities a bright, sunny day may bring.

For a light, refreshing bite, Summer Berry Panzanella Salad combines bagel “croutons” and a bushel of berries for a nutritious dose of deliciousness.

This brunch favorite is powered by limited-edition Dave’s Killer Bread Summer Berry Bagels, which deliver sweet, summery organic goodness with raspberry, blueberry, cranberry and strawberry. Every bite can delight your taste buds, and, with 10 grams of protein and 3 grams of fiber in each serving, your body will thank you, too. Available nationwide through July, now’s the time to enjoy them before summer passes by.

To find more summer brunch inspiration, visit DavesKillerBread.com.


Summer Berry Panzanella Salad
Prep time: 25 minutes
Servings: 4-6

Bagel “croutons:”

• 3 Dave’s Killer Bread Summer Berry Bagels
• 3 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 pinch salt

Berry salad:

• 1 pint strawberries, hulled and sliced (reserve 1/2 cup for dressing)
• 1/2 cup blueberries
• 1/2 cup raspberries (optional)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice

Berry Ddressing:

• 1/2 cup strawberries
• 1 tablespoon brown sugar
• 1 pinch salt

Serving:

• 3/4 cup plain Greek yogurt or vanilla yogurt
• 1 tablespoon poppy seeds
• fresh mint (optional)

Directions

• Heat oven to 350 F.
• To make bagel croutons: Cut bagels into 3/4-inch cubes. In bowl, melt butter; stir in brown sugar and salt. Toss bagel cubes in butter mixture. Spread on baking sheet and bake 15-18 minutes, flipping once, until golden and crisp. Let cool.
• To make berry salad: In large bowl, combine sliced strawberries; blueberries; raspberries, if desired; lemon zest; and lemon juice. Toss gently.
• To make berry dressing: Place reserved strawberries in bowl. Add brown sugar and salt. Using fork or potato masher, mash until juicy and chunky.
• To assemble panzanella salad: Add cooled bagel cubes to berry salad. Pour in mashed strawberry dressing. Toss slightly so bread absorbs juice. Let sit 5-10 minutes so bagel pieces soften while staying textured. Serve in bowls with yogurt, poppy seeds and mint leaves, if desired.

(Feature Impact) The warm weather season offers a perfect opportunity for a meal reset. Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.
A simple, elegant flatbread nicoise lets tuna take center stage, melding together fresh, foolproof ingredients like baby potatoes, green beans, baby arugula, kalamata olives and red onion on top of a warm, doughy crust.
For more information, including recipes, serving suggestions and a product locator, visit GenovaSeafood.com.

Flatbread Nicoise
Total time: 50 minutes
Servings: 4

Ingredients:

• 4 ounces baby potatoes, well-scrubbed
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound store-bought pizza dough, at room temperature
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 ounces green beans or haricot verts, trimmed
• 1 can (5 ounces) Genova Yellowfin Tuna in Olive Oil
• 1 1/2 teaspoons red wine vinegar
• 1/2 cup baby arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pitted kalamata or nicoise olives, halved
• 1/4 small red onion, thinly sliced

Directions:

• Preheat oven to 450 F. Using mandolin, thinly slice potatoes.
• Drizzle 9-by-13-inch baking sheet with 1 tablespoon olive oil and spread pizza dough to edges. Shingle potatoes over dough, leaving 1/2-inch border. Season with salt and pepper, to taste, and drizzle with remaining olive oil.
• Bake pizza until cooked through and crust is golden, about 25 minutes. Remove and let cool slightly.
• Bring small saucepan of salted water to boil. Add green beans and cook until bright green and crisp tender, about 3 minutes. Strain, rinse with cool water and drain well.
• Transfer to work surface and cut each bean into thirds on bias.
• Strain oil from tuna can into small bowl and whisk vinegar into oil. Season with salt and pepper, to taste.
• Sprinkle slightly cooled pizza with arugula, tuna, tomatoes, olives, green beans and red onion. Drizzle with vinegar dressing then slice and serve warm.

(Feature Impact) Salty snacks and savory sandwiches may fill you up at your next springtime picnic, but no family trip to the park is complete without a sweet, refreshing drink to wash it all down. Stay cool and keep the fun going with a light sip that showcases the taste of the season.
This Picnic Cherry Limeade is easy to make from the comfort of home before being transported (in a non-spill container, of course) to the picnic table or blanket. Just don’t forget the cups and ice.
Find more refreshing beverage ideas by visiting Culinary.net.

Picnic Cherry Limeade
Recipe adapted from “Southern Living”
Total time: 5 minutes
Servings: 10

Ingredients:

• 1 jar (10 ounces) whole red maraschino cherries, chilled
• 6 limes, divided
• 1 bottle (2 liters) lemon-lime soda, chilled
• 1/2 cup tart cherry juice, chilled

Directions:

• Drain maraschino cherries, reserving syrup. Set whole cherries aside.
• Juice four limes to yield 1/2 cup juice; thinly slice remaining limes.
• In large pitcher, stir cherry syrup, lime juice, soda and tart cherry juice. Add lime slices.
• Transfer to container with tight-fitting lid for transport. Serve over ice and garnish with reserved whole cherries.

Photo courtesy of Shutterstock

(Feature Impact) If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick. Instead, treat yourself to a light, simple side like this Picnic Pasta Salad.
Cooked rotini is mixed with fresh veggies, tossed with Italian dressing and topped with crumbled feta cheese for a zesty complement to your favorite al fresco meals.
Visit Culinary.net to find more ways to round out a perfect picnic lunch.

Picnic pasta salad
Recipe adapted from “Budget Bytes”
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 10

Ingredients:

• 1 pound rotini pasta
• 1 English cucumber
• 2 bell peppers
• 10 ounces grape tomatoes
• 1/2 red onion
• 2 tablespoons fresh chopped parsley
• 1/4 cup crumbled feta cheese
• 1 bottle (16 ounces) Italian dressing
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

Directions:

• Cook pasta according to package instructions. Drain in colander and rinse with cool water; drain well.
• Slice cucumber into half-moons, chop bell peppers, halve tomatoes, thinly slice red onion and chop parsley. Set vegetables and parsley aside.
• Transfer drained pasta to large bowl. Add chopped vegetables, parsley and feta cheese.
• Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper then refrigerate until ready to eat.

Photo courtesy of Unsplash

(Feature Impact) When the weather breaks, and it is time to get outdoors, there is hardly any better place to be than resting on a deck, lounging in the backyard or curled up on a picnic blanket at a local park. Enjoy that leisurely time with loved ones by sharing a spread that includes these Picnic Party Sandwiches, perfect for a filling lunch that provides the energy you need for kicking around a soccer ball, playing tag or flying a kite.

Find more lunch ideas fit for enjoying the sunshine by visiting Culinary.net.

Picnic Party Sandwiches
Recipe adapted from “Crunch Time Kitchen”
Total time: 20 minutes
Servings: 4

Ingredients:

• 1/4 cup salted butter
• 2 tablespoons fresh parsley, minced
• 1 large fresh baguette
• 1/4 cup fig preserves
• 6-8 ounces cured meats, such as prosciutto, salami and capocollo
• 6 ounces brie cheese, sliced
• 2 cups arugula
• 1 tablespoon lemon juice
• 1 pinch kosher salt

Directions:

• Mash together room temperature butter with fresh parsley. Set aside.
• Cut fresh baguette length-wise and smear bottom half of the baguette with herbed butter. Top with fig preserves.
• Layer on cured meats followed by slices of brie cheese. For brie, cut off any large pieces of rind.
• In small bowl, toss arugula with lemon juice and salt. Add arugula to sandwich followed by top half of baguette.
• Cut baguette into four even sandwiches and eat immediately or wrap each one tightly in paper or plastic wrap.

Photo courtesy of Shutterstock

(Feature Impact) Bring a little moment of happiness to busy family mealtimes during the spring season with The Little Potato Company’s line of easy-to-prepare Little Potatoes. They come pre-washed, require no peeling and are small enough that they don’t need to be cut, allowing for less time in the kitchen and more family time around the table. For an added helping of convenience, their Microwave Ready Little Potato Kits come with delicious seasoning packs; simply pop into the microwave, sprinkle on the included seasoning and enjoy.

For a fun after-school or game-night snack, these Crispy Air Fryer Potato Nuggets pair perfectly with a variety of delicious dips. The air fryer cooks the potatoes in minutes, creating a crispy snack with minimal prep — no chopping or peeling needed.

To help fuel families’ spring vacation plans and everyday meals, The Little Potato Company is giving you a chance to enter a sweepstakes through May 25 to win a $10,000 travel voucher with additional prizes including 10 grocery gift cards valued at $1,000.

Enter the sweepstakes at TheLittleSpringtimeSweeptakes.com, and find more ways to make spring meals a breeze by visiting LittlePotatoes.com.

Crispy Air Fryer Potato Nuggets and Dip
Prep time: 10 minutes
Cook time: 24 minutes
Servings: 4

Potatoes:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup milk
• 1 1/2 cups panko breadcrumbs
• 1 1/2 pounds Little Potatoes

Chimichurri:

• 1 bunch cilantro
• 1 bunch parsley
• 3 limes, juice only
• 2 tablespoons honey
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon chili flakes
• 1 cup canola oil

Directions:

• Heat air fryer to 390 F.
• To make potatoes: In a shallow bowl, combine flour, salt, garlic powder and pepper. Whisk in milk until smooth.
• Place panko in a separate shallow bowl.
• Working in batches, coat potatoes in batter then toss in panko until fully coated.
• Place potatoes in the air fryer and cook 24 minutes, flipping halfway.
• To make chimichurri: In a blender, blend cilantro, parsley, lime juice, honey, salt, pepper, chili flakes and canola oil until smooth.
• Serve potato nuggets with chimichurri.

(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.

When it’s time to put the slow cooker away, consider this spring greens salad with mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.

To find more springtime solutions, visit Culinary.net.

Spring greens salad with mozzarella
Recipe adapted from Organic Authority
Servings: 4

Ingredients:

• 4 cups baby arugula or spring mix
• 1/2 cup cubed mozzarella cheese
• 1 tablespoon lemon zest
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• sea salt, to taste
• freshly ground black pepper, to taste
• halved cherry tomatoes (optional)

Directions:

• In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.
• In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.
• Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.

Photo courtesy of Unsplash

(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.
To find more dessert ideas that satisfy chocolate lovers — and all your loved ones — visit Culinary.net.

Chocolate Easter Egg Cupcakes
Recipe adapted from A Classic Twist
Prep time: 30 minutes
Cook time: 15 minutes

Cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup hot water
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Frosting:

• 3 sticks unsalted butter, softened and cubed
• 3 cups powdered sugar, sifted
• 2-3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• 2-3 drops brown food coloring
• egg-shaped chocolate-coated candies

To make cupcakes: 

• Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
• In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
• In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
• Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
• Divide evenly among cupcake liners.
• Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
• Cool cupcakes on wire rack.

To make frosting: 

• Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
• Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.

(Feature Impact) When your kitchen is full of colorful eggs, candy baskets, tempting sweets and all that comes with Easter, sometimes a holiday classic is just the answer for simplifying the season. Perfect for pairing with deviled eggs, potato salad and a traditional Sunday feast, this maple-glazed Easter Ham provides a hands-off approach to the main dish.

With an easily prepared glaze and your oven doing most of the work, you can keep your attention on time spent with loved ones. Visit Culinary.net to find more seasonal favorites, both classic and contemporary.

Maple-Glazed Easter Ham
Recipe adapted from Southern Living
Total time: 3 hours
Servings: 10

Ingredients:

• 1 bone-in spiral-cut ham (8-9 pounds)
• 1 cup pure maple syrup
• 1/2 cup packed dark brown sugar
• 1/2 cup (4 ounces) bourbon
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon ground cinnamon
• orange slices and wedges, for garnish
• fresh rosemary sprigs, for garnish

Directions:

• Preheat oven to 350 F.
• Place ham in large roasting pan and fill with 1/2 inch of water. Cover pan with aluminum foil and bake about two hours, basting every 30 minutes with juices from pan, until meat registers 120 F at thickest portion.
• In medium saucepan over medium-high heat, stir maple syrup, brown sugar, bourbon, ginger and cinnamon; bring to boil. Cook, stirring occasionally, until thickened, 6-8 minutes. Remove from heat. Cover to keep warm and set aside.
• Remove ham from oven and discard foil. Increase oven temperature to 400 F. Using pastry brush, glaze ham with 1/3 cup maple-bourbon mixture.
• Bake ham about 30 minutes until top is lightly caramelized and meat registers 145 F at thickest portion, brushing with remaining glaze every 10 minutes.
• Remove from oven and transfer ham to serving platter. Let rest 15 minutes and garnish with orange slices, orange wedges and rosemary sprigs.

Photo courtesy of Shutterstock

(Feature Impact) Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.

Find more holiday-worthy nibbles and noshes throughout the year at Culinary.net.

Luck O’ the Irish Cupcakes
Recipe adapted from Delish
Prep time: 30 minutes
Cook time: 1 hour
Yield: 12 cupcakes

Ingredients:
Cupcakes:

• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3 large egg whites, at room temperature
• 1 tablespoon pure vanilla extract
• 1/2 cup full-fat sour cream, at room temperature
• 1/2 cup whole milk, at room temperature

Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 3 tablespoons heavy cream
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon kosher salt
• green food coloring

Directions:
To make cupcakes: Preheat oven to 350 F and arrange rack in center of oven. Line 12-cup muffin tin with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt.

In large bowl, using handheld mixer on medium-high speed, beat granulated sugar and butter until light and fluffy, 3-4 minutes. Add egg whites and vanilla; beat until smooth, about 2 minutes. Add sour cream and beat until combined.

Add half of dry ingredients to wet ingredients. Beat on low until incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until combined.

Add batter to liners until three-quarters full. Bake 19-22 minutes, until slightly golden on top.

Remove cupcakes from pan and cool completely.

To make frosting: In large bowl, using handheld mixer on medium-high speed, beat butter until fluffy. Add powdered sugar and beat until combined. Add heavy cream, vanilla and salt; beat until combined. Mix in green food coloring.

Transfer frosting to piping bag and pipe frosting onto cupcakes.


Photo courtesy of Unsplash

(Feature Impact) Green beer and decor may get all the attention, but for hosts looking to wow their St. Patrick’s Day guests or astound their loved ones, a traditional Irish recipe can become an annual tradition. Celebrate the luck o’ the Irish with this St. Patrick’s Day Stew, a hearty, beefy meal loaded with chuck stew meat, potatoes, carrots, onions and, of course, stout beer.
To find more recipes that put tradition center stage, visit Culinary.net.

St. Patrick’s Day stew
Recipe adapted from Simply Recipes
Prep time: 30 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

Ingredients:

• 1 1/4 pounds marbled chuck beef stew meat, cut into 1 1/2-inch chunks
• 1 teaspoon salt, plus additional to taste, divided
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, minced
• 4 cups beef stock
• 2 cups water
• 1 cup extra stout beer
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 1 large onion, chopped
• 4 carrots, cut into 1/2-inch pieces
• 3 pounds russet potatoes, peeled and cut into 1/2-inch pieces
• freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Directions:

• Sprinkle beef chunks with 1 teaspoon salt. In large pot over medium-high heat, heat olive oil.
• Pat beef dry with paper towels and add to pot, working in batches to avoid crowding pot. Cook until browned on one side then flip and brown.
• Add garlic cloves to pot with beef and saute 30 seconds, or until fragrant. Add beef stock, water, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir.
• Bring mixture to simmer then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
• In separate pot over medium heat, melt butter. Add onions and carrots; saute until golden, about 15 minutes.
• After beef mixture simmers 1 hour, add onions, carrots and potatoes. Season with salt and pepper, to taste. Simmer uncovered until beef and vegetables are tender, about 40 minutes. Discard bay leaves and spoon excess fat.
• Sprinkle with parsley and serve.

Photo courtesy of Unsplash

(Family Features) Apple and pumpkin are a couple of fruity favorites, but cranberry is another common ingredient that can be used to make a big statement. Mixed with walnuts, white chocolate chips and cake mix, these cranberry bars will leave family and friends begging for more. Because they’re so easy to make, you can easily fulfill the requests. Visit Culinary.net for more dessert ideas.

Cranberry Bars
Recipe courtesy of “Cookin’ Savvy”

Ingredients:

• 1 box white or yellow cake mix
• 2 eggs
• 1 stick melted butter
• 1 1/2 cups dried cranberries
• 1 1/2 cups chopped walnuts
• 2 cups chopped white chocolate chips, divided

Directions:

• Heat oven to 350 F.
• Mix cake mix, eggs, butter, cranberries, walnuts and 1 cup white chocolate chips. Spread into 7-by-11-inch baking dish and bake 35-40 minutes until toothpick inserted in center comes out clean.
• Let cool then melt remaining white chocolate chips and drizzle over bars.

(Feature Impact) If a cold snap has you feeling blue, turn back the clock and warm up the kitchen with a kid-friendly favorite the whole family can enjoy. Mac and cheese is a staple in households across the country, and this version with made-from-scratch sauce will leave your loved ones asking for more.

To make it a full-blown meal, pair simple skillet mac and cheese with grilled or pan-seared chicken to forget about the weather with time together.

Visit Culinary.net to find more comfort food classics.


Simple skillet mac and cheese
Recipe adapted from Mel’s Kitchen Cafe
Total time: 30 minutes
Servings: 6

Ingredients:

• 3 1/2 cups water, plus extra if needed
• 1 can (12 ounces) evaporated milk, divided
• 12 ounces pasta shells
• salt, to taste
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tablespoons butter, cut into small chunks
• ground black pepper, to taste

Directions:

• In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer. Season with salt, to taste. Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
• In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.
• Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency. Stir in butter then season with salt and pepper, to taste.

Photo courtesy of Unsplash
 

(Family Features) With action heating up on the hardwood, a good game day host knows you can never have too many delicious snacks on hand. Kicking off the madness can be as easy as these Crispy Potato Skins, a hearty watch party classic that keeps fans fueled and engaged with the game on the big screen. Enjoy all the alley-oop action with more recipe inspiration at Culinary.net.

Crispy Potato Skins
Recipe adapted from Simply Recipes
Prep time: 10 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

Ingredients:

• 6 medium russet potatoes
• extra-virgin olive oil
• 6 slices bacon
• kosher salt, to taste
• freshly ground pepper, to taste
• shredded cheddar cheese
• sour cream (optional)
• thinly sliced green onions (optional)

Directions:

• Heat oven to 400 F. Clean potatoes then pierce with fork.
• Rub potatoes with olive oil then bake 1 hour until cooked through.
• In frying pan over medium heat, cook bacon 10-15 minutes until crisp. Drain on paper towel-lined plate then crumble.
• Cut cooked potatoes in half then scoop out insides, leaving about 1/4 inch of potato inside skins. Rub with olive oil then season with salt, to taste. Place on roasting pan and cook 10 minutes. Flip and cook 10 minutes.
• Arrange potatoes skin-sides down and season with pepper, to taste. Sprinkle with cheese and crumbled bacon then broil 2 minutes.
• Serve with sour cream and sliced green onions, if desired.

Photo courtesy of Shutterstock

(Family Features) From the pregame party to kickoff and the final whistle, game day hosts know savory snacks are the key to victory. Celebrate the big game this season with a simple yet tasty spin on a football staple with this 7-Layer Game Day Dip. Featuring layers of refried beans, mashed avocados and seasoned sour cream topped with cheese, tomatoes, scallions and black olives, you can tackle a winning spread in next to no time.

Visit Culinary.net to find more strategies for serving victorious game day recipes.


7-Layer Game Day Dip
Recipe adapted from Love & Lemons
Prep time: 20 minutes
Servings: 12

Ingredients:

• 1 can (16 ounces) refried beans
• 3/4 cup salsa
• 2 avocados
• 1 green bell pepper, finely chopped
• 2 tablespoons fresh lime juice
• 16 ounces sour cream
• 3 tablespoons taco seasoning
• 1 1/2 cups grated sharp cheddar cheese
• 1 tomato, diced
• 1 bunch scallions, chopped (optional)
• 1 can (2 1/4 ounces) sliced black olives, drained (optional)
• tortilla chips, for serving

Directions:

• In medium bowl, stir refried beans and 1/2 cup salsa. In separate medium bowl, mash avocados with remaining salsa. Add bell peppers and lime juice; stir to combine. In third medium bowl, stir sour cream and taco seasoning.
• To assemble, spread refried bean mixture in bottom of baking dish. Spread avocado mixture evenly on top then spread sour cream mixture. Sprinkle with cheddar cheese then top with diced tomatoes.
• Top dish with scallions and black olives, if desired. Serve with tortilla chips.

Photo courtesy of Shutterstock

(Family Features) Walking in the door to the smell of homemade chili is sure to warm you up from the inside-out, but if you forgot to set up the slow cooker before heading out the door in the morning, don’t fret — a hearty bowl of beans, beef and stewed goodness can still await.

For a quick and easy version of the comfort food classic, consider this quick homecooked chili that is made in a skillet and ready in half an hour. Just brown ground beef with a chopped onion, stir in beans, tomato sauce, cubed sweet potato and a few simple seasonings and you’re well on your way to a winter warmup.

Find more easy ways to feed your family by visiting Culinary.net.

Quick homecooked chili
Recipe adapted from Allrecipes
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) kidney beans
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 sweet potato, cubed
• water (optional)
• 1teaspoon chili powder
• 1 pinch garlic powder
• salt, to taste
• pepper, to taste
• sour cream (optional)
• sliced avocado (optional)

Directions:

• In large saucepan over medium heat, cook ground beef and onion until meat is browned and onion is tender, 5-7 minutes.
• Stir in tomato sauce, kidney beans, stewed tomatoes with juices, diced tomatoes with green chilies and cubed sweet potato. Add water to reach desired consistency.
• Season with chili powder and garlic powder. Add salt and pepper, to taste.
• Bring to boil then reduce heat to low. Cover and simmer 15 minutes.
• Serve with sour cream and sliced avocado, if desired.

Photo courtesy of Unsplash

(Family Features) Transitioning from high-yield meals that serve a crowd to easy, homemade dinners can be a bit of a shock after the festivities are over. Save yourself the time and hassle of cooking after a season of gifts and gatherings with this grilled chicken bundt recipe that lets the grill do the work for you. For more time-saving family dinner ideas, visit Culinary.net.


Grilled chicken bundt
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 4 potatoes
• 2 carrots
• 8 Brussel’s sprouts
• oil
• 2 tablespoons garlic powder, divided
• 2 tablespoons onion powder, divided
• 2 teaspoons salt, divided
• 1 whole chicken (4-5 pounds)
• 1/2 stick butter, softened

Directions:

• Heat grill to 350 degrees F with one burner off for indirect heat.
• Cut potatoes, carrots and Brussel’s sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.
• Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.
• Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.
• Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.

(Family Features) Whether you can’t quite give up on the holiday treats or the festivities are continuing into 2026, these easy lemon blueberry bars offer a light, fruity bite. The melted white chocolate drizzle is just what gatherings with loved ones call for. Visit Culinary.net for more delicious desserts to enjoy this year.

Easy lemon blueberry bars
Recipe courtesy of “Cookin’ Savvy”

Ingredients:

• 1 stick butter, melted
• 1 box lemon cake mix
• 2 eggs
• 1/3 cup fresh blueberries
• 2/3 cup white chocolate chips, divided
• 1/3 cup chopped pecans

Directions:

• Heat oven to 350 degrees F.
• In bowl, combine butter, cake mix, eggs, blueberries, 1/3 cup white chocolate chips and pecans.
• Butter 7-by-11-inch pan and spread mixture evenly into pan. Bake 30-35 minutes.
• Let cool then melt remaining white chocolate chips and drizzle over bars.
• Tip: If melted white chocolate chips are too thick, add a little oil before drizzling.

(Family Features) When planning meals, particularly breakfasts, there are a few critical factors many families consider: taste, simplicity and nutrition. Eating healthier doesn’t have to be complicated or out of reach. With the right inspiration, healthy food can be delicious, nutritious and convenient.
By choosing ingredients like eggs, which are easy to use and versatile, you can make healthy living fit into your life at the breakfast table as part of a balanced diet. For example, these egg-inspired recipes are part of the American Heart Association’s Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best.
To find more healthy eating tips and recipes that help you eat smart, move more and live healthier, visit Heart.org.

Turkey bacon and spinach quiche with sweet potato crust
Recipe courtesy of the American Heart Association with support from Eggland’s Best
Servings: 5

Ingredients:

• Nonstick cooking spray
• 1 medium sweet potato, peeled
• 1 teaspoon canola or corn oil
• 1 medium yellow onion, diced
• 6 slices uncured, nitrate-free turkey bacon, thinly sliced
• 10 ounces frozen chopped spinach, thawed
• 3/4 teaspoon dried dillweed, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 large egg whites
• 2 large eggs
• 1/4 cup fat-free milk
• 1 1/2 tablespoons fat-free feta cheese

Directions:

• Preheat oven to 400 degrees F. Lightly spray 9-inch pie pan with nonstick cooking spray.
• In medium bowl, using box grater, grate sweet potato. Measure out 2 cups. Gently press sweet potato on bottom and up sides of pan, forming crust. Sweet potato will be loose but will hold together once cooked.
• Bake 20 minutes, or until crust is cooked. Remove from oven. Let stand to cool. Reduce oven temperature to 350 F.
• In medium skillet, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6 minutes, or until almost translucent, stirring frequently. Add turkey bacon. Cook 3-4 minutes, or until onion and bacon begin to brown, stirring frequently. Add spinach, dillweed, salt and pepper. Cook 1-2 minutes, or until water from spinach is released. Remove from heat. Transfer mixture into sweet potato crust.
• In medium bowl, whisk egg whites, eggs and milk. Pour over mixture in crust. Sprinkle feta over top.
• Bake 35-40 minutes, or until knife inserted into center comes out clean. Transfer to cooling rack. Let cool 10 minutes before cutting into wedges.

(Family Features) Simplifying family dinners after the holiday season starts with easy recipes that don’t sacrifice flavor. To save time heading into the new year, add a recipe like shrimp spaghetti to your repertoire. It’s a perfect winter warmup that makes kitchen duty a cinch while bringing loved ones to the table. Find more quick dinner solutions by visiting Culinary.net.

Shrimp spaghetti
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 1 pound spaghetti noodles
• 2 tablespoons butter
• 1/4 cup avocado oil
• 1 package (12 ounces) raw shrimp
• 2 tablespoons garlic powder, divided
• 1 teaspoon smoked paprika
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 teaspoon onion powder
• 1 cup frozen or fresh spinach
• bread, for serving

Directions:

• Cook spaghetti noodles according to package instructions.
• In skillet over medium heat, add butter, avocado oil and shrimp. Mix in 1 tablespoon garlic powder and paprika. Remove shrimp after they begin to turn pink; set aside.
• Add chicken broth, Parmesan, heavy cream, remaining garlic powder, onion powder and spinach to skillet; mix well. Add shrimp back to skillet to finish cooking. Mix in noodles and serve with bread.

(Family Features) Pumpkin spice may be all the rage this time of year, but don’t forget another fruit that’s sure to please: sweet, delicious apples. For an ooey-gooey breakfast, office snack or potluck dessert, turn to this Apple Spice Cake that looks and tastes like it’s made for the season. Visit Culinary.net to discover more recipe inspiration.

Apple spice cake:
Recipe courtesy of “Cookin’ Savvy”

Cake:

• 2 apples
• 3 tablespoons brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon flour (optional)
• 1 box spice cake mix
• 1 stick butter, melted
• 4 eggs
• 1 cup milk

Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk

Topping:

• 1 cup chopped pecans

Directions:

• Heat oven to 350 F.
• Peel, core and chop apples into bite-sized pieces. In bowl, mix apples with brown sugar, cinnamon and flour, if desired, which helps keep apples from sinking to bottom. Set aside.
• In large mixing bowl, mix spice cake mix, butter, eggs and milk. Mix in apples and pour into 9-by-13-inch pan. Bake 30-35 minutes, or until toothpick inserted in center comes out clean.
• Let cool.
• To make glaze: Mix powdered sugar and milk; pour over cooled cake.
• Top with pecans.

(Family Features) In a holiday season crowded with everything from mouthwatering cakes, cookies and pies to “fa-la-la-la” forgettable fruitcakes, the dessert table can bring you comfort and joy or sweet-tooth dismay.
To bring the journey to your home this holiday season, visit BusyBeeHoney.com to find more inspiration, information and availability.

Gingerbread cupcakes with honey cream cheese frosting
Yield: 12 cupcakes

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup Busy Bee Raw Honey
• 1 egg, lightly beaten
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

Honey cream cheese frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup Busy Bee Raw Honey
• 1 teaspoon vanilla extract
• 4-6 cups powdered sugar

Directions:

• Preheat oven to 350 F.
• Line 12 regular-size muffin cups with paper baking cups.
• In medium bowl, whisk flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt.
• In large bowl, using hand or stand mixer, beat softened butter and honey until smooth and slightly fluffy, 1-2 minutes. Beat in egg then mix in buttermilk and vanilla until combined.
• Add dry ingredients to wet mixture and stir gently until no streaks of flour remain; don’t overmix.
• Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 20-22 minutes, or until toothpick inserted in center of cupcake comes out clean.
• Let cupcakes cool in pan about 5 minutes then transfer to wire rack to cool completely.
• To make frosting: Beat cream cheese and butter until smooth and creamy. Add honey and vanilla then gradually beat in powdered sugar until fluffy, spreadable and reaching desired sweetness. Chill for firmer consistency before piping or spreading, if desired.

(Family Features) If the holiday season has you avoiding the kitchen at all costs, a one-pan weeknight meal that’s equal parts filling, satisfying and simple can let you spend more time with loved ones and less time at the counter. Turn to Cheesy Spinach Chicken Bake that can easily be adapted to your family’s tastes by swapping out spinach for broccoli or cauliflower. To find more holiday season solutions, visit Culinary.net.

Cheesy Spinach Chicken Bake
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 2 cups chopped rotisserie chicken
• 10 ounces frozen spinach, thawed and drained
• 15 ounces ricotta cheese
• 2 cups mozzarella cheese
• 1 cup Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon lemon thyme

Directions:

• Heat oven to 375 F.
• Cut rotisserie chicken and spinach into bite-sized pieces. In baking dish, mix chicken and spinach with ricotta cheese.
• Add mozzarella, Parmesan, Italian seasoning, garlic powder, onion powder and lemon thyme. Mix well then bake 30 minutes.

(Family Features) When spicy dips and saucy wings sound a little too overwhelming for your next game day gathering, turn to a simple yet still delicious solution. These Simple Salami Sliders can make game day planning a breeze with pregame ease and just a few everyday ingredients for the perfect snack at kickoff. Find more tailgating and homegating recipes at Culinary.net.


Simple Salami Sliders
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 1 package slider buns
• 8 slices Swiss cheese
• 8 slices salami
• 8 slices ham or other deli meat
• 1 stick butter, melted
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Everything Bagel seasoning (optional)

Directions:

• Heat oven to 350 F.
• Halve slider buns, creating top and bottom portions. Set top portion aside, leaving bottom portion in original container. Place bottom portion and container in baking dish to prevent sticking.
• Layer Swiss cheese, salami and ham then cover with top buns.
• Mix melted butter, Worcestershire sauce, brown sugar, Parmesan cheese, onion powder and garlic powder. Pour over sliders.
• Cover with foil and bake 15 minutes then remove foil, sprinkle with everything bagel seasoning, if desired, and bake, uncovered, 10 minutes.

(Family Features) If your garden is overflowing, look no further than thyme-roasted garden veggies as a mouthwatering fall side dish. Zucchini, squash, tomato and carrot collide in this shareable dish that’s perfect for autumn get-togethers. Find main dishes to pair with these delicious roasted vegetables by visiting Culinary.net.


Thyme-Roasted Garden Veggies
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 2 zucchinis
• 2 yellow squashes
• 2 tomatoes
• 2 carrots
• avocado oil
• 2 tablespoons thyme
• 2 tablespoons minced garlic
• salt, to taste
• pepper, to taste
• 1 cup shredded Parmesan cheese

Directions

• Heat oven or grill to 425 F.
• Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
• Bake or grill 30 minutes until fork tender.

(Family Features) Before turning your attention to the comfort of filling soups and slow-cooked meals, give warmer weather one last hurrah. If you have any garden veggies leftover, this cucumber and tomato salad offers a light, tasty dish that’s perfect for packing to the office. Discover more recipe ideas for any season at Culinary.net.


Cucumber and Tomato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 3 medium or large cucumbers
• 2-3 vine tomatoes
• 1/2 cup chopped red onion (optional)

Dressing:

• 1/3 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon fresh minced dill
• 1 tablespoon mayo
• salt, to taste
• pepper, to taste
• 1/4 cup shredded Parmesan cheese

Directions:

• Peel and slice cucumbers. Deseed, if desired. Coarsely chop into bite-size pieces. Slice and chop tomatoes. Place cucumbers and tomatoes in large bowl with chopped onions, if desired.
• To make dressing: In separate bowl, mix apple cider vinegar, olive oil, sugar, onion powder, garlic powder, dill and mayo. Season with salt and pepper, to taste. Pour over cucumber mixture and mix well.
• Top with shredded Parmesan cheese and serve.

(Family Features) During this season of Thanksgiving, people are focused on family, friends and, of course, food. This honey-roasted turkey breast recipe is the perfect main dish when gathering your loved ones for a comforting meal you can feel good about.

Discover more festive recipe ideas and where to find this traceable raw honey by visiting BusyBeeHoney.com.

Honey-Roasted Turkey Breast
Servings: 8

Ingredients:

• 1 full turkey breast (6-7 pounds), bone in, skin on, fully thawed
• kosher salt
• freshly ground black pepper

Glaze:

• 1/2 cup Busy Bee Raw Honey
• 1/2 cup orange juice
• 2 teaspoons Dijon mustard
• 3 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 sprigs fresh thyme
• 1 clove garlic, peeled and crushed

Directions:

• Preheat oven to 500 F.
• Season turkey liberally on both sides with salt and pepper; let sit at room temperature 1 hour in large roasting pan with roasting rack.
• To make glaze: In medium saucepan over high heat, combine honey, orange juice, mustard, vinegar, salt, pepper, thyme and garlic.
• Bring to boil then reduce heat to medium and simmer 15 minutes, or until reduced by two-thirds.
• Remove from heat and set aside.
• Place roasting pan in center of oven and reduce temperature to 350 F.
• After 45 minutes, brush on layer of glaze. Cook 10 minutes.
• Brush on another layer of glaze. Cook 10 minutes.
• Brush on one more layer of glaze, cooking until internal temperature of turkey registers 165 F.
• Remove from oven and let rest 30 minutes.
• Cut meat from bone, slice and drizzle with remaining glaze before serving.

(Family Features) If this year’s holiday menu is in need of an upgrade, look no further than the main course. A twist on tradition may be all that’s necessary to take seasonal meals up a level for a fresh way to savor the season and celebration. Find more holiday recipe ideas by visiting ColemanNatural.com.

Stuffed Boneless Pork Loin Roast
Prep time: 40 minutes
Cook time: 95 minutes
Servings: 6

Ingredients:

• 1 Coleman Natural boneless pork roast (3-4 pounds)
• 1  tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 2 large eggs
• 1/2 cup milk
•  salt, to taste
•  pepper, to taste
• 1 tablespoon fresh sage
• 1  tablespoon fresh rosemary
• 2 cups cubed fresh bread, crust removed
• 1 apple, diced
•  gravy, for serving

Directions:

• Preheat oven to 375 F.
• Butterfly roast.
• In large skillet over medium-high heat, heat oil and butter. Add celery, carrots and onions; cook until softened, about 5 minutes.
• While vegetables are cooking, whisk eggs; milk; salt, to taste; and pepper, to taste, until well combined. Mince sage and rosemary.
• In large bowl, combine bread, vegetable mixture, liquid ingredients, apples, sage and rosemary. Gently toss until bread absorbs most of the liquid.
• Cut three pieces of butcher’s twine about 4 inches longer than the longest side of butterflied roast. Lay string on cutting board horizontally and lay roast on top of string to cover.
• Place half of the stuffing mixture onto butterflied pork loin and press down firmly. Roll roast up and tie with butcher’s twine to hold it together, taking care not to tie too tightly, and press any stuffing that comes loose back into ends of roast.
• Place stuffed and tied roast, fat cap up, on rack over baking sheet. Season liberally with salt and pepper; roast until meat thermometer inserted into roast registers 140 F, 75-90 minutes.
• Place remaining stuffing in a small ovenproof casserole dish and cover with foil. After roasting 30 minutes, place extra stuffing in oven to cook alongside roast.
• Remove foil from extra stuffing and remove roast from oven. Let rest for 10 minutes then remove the extra stuffing from oven.
• Cut twine from roast and discard. Cut roast into six thick slices, taking care not to lose stuffing. Serve with extra stuffing and gravy.

(Family Features) Cool, crisp fall evenings call for the warmth and comfort of a big bowl of soup, filled with the flavors of the season. This sweet pumpkin soup offers a naturally sweetened and creamy fall staple.

Crafted with canned pumpkin, carrots, celery, honey and a medley of autumnal spices, this sweet pumpkin soup is sure to become your fall go-to. With Busy Bee Honey’s raw, fully traceable and exclusively USA-sourced honey, you can feel just as good about your ingredients as you do their flavor.

To find more information and availability, visit BusyBeeHoney.com.


Sweet Pumpkin Soup

Ingredients:

• 1/2 cup carrots, chopped
• 1/2 cup celery stalks, diced
• 1 cup shallots, chopped
• 3 tablespoons butter
• 30 ounces canned pumpkin (not pie filling)
• 6 cups chicken or vegetable broth
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 cup heavy cream
• 1/4 cup Busy Bee Raw Honey
• salt, to taste
• pepper, to taste
• parsley (optional)
• red pepper flakes (optional)

Directions:

• In stockpot, saute carrots, celery and shallots in butter until slightly browned.
• Add pumpkin, broth, cloves, allspice and ginger.
• Bring mixture to simmer and cook about 20 minutes.
• Remove from stockpot and puree using immersion blender.
• Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.
• Garnish with parsley and red pepper flakes, if desired.

(Family Features) Take Taco Tuesday up a notch with these easy taco cups that save room on your plate for dips, salsa and sides. Whether you like them mild or spicy, lightly topped or fully loaded, they’re a perfect solution for weeknight family dinners or weekend get-togethers. Find more Cookin’ Savvy creations at Culinary.net.


Taco cups
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 1 1/2 pounds ground beef
• 1-2 tablespoons taco seasoning
• 1 package (8 count) flour tortillas
• shredded cheese
• lettuce
• cilantro
• sour cream
• salsa
• guacamole (optional)
• black olives (optional)

Directions:

• Heat oven to 350 F.
• Brown ground beef with taco seasoning.
• Cut tortillas in half then in half again, making four pieces. Place two pieces in each hole of muffin tin. Place browned ground beef in each hole then top with shredded cheese. Bake 15 minutes, or until tortillas reach desired crispiness.
• Using knife, shred lettuce and cilantro. Top each cup with sour cream, salsa, lettuce and cilantro, as desired. Add guacamole and olives, if desired.

(Family Features) The holiday season is about celebrating with friends and family over warm, memorable meals, and few things make those gatherings more special than serving dishes made at home.
To elevate your menu, consider a versatile, beginner-friendly ingredient like Wild Caught Texas Shrimp for your next occasion. For a luxurious Italian dish, try creamy Shrimp Risotto with arborio rice.
For cooking tips and fresh seafood recipes, visit WildCaughtTXShrimp.com.


Shrimp Risotto
Servings: 4

Ingredients:

• 1 pound Wild Caught Texas Shrimp
• 2 cups arborio rice
• 1 teaspoon paprika
• salt
• pepper
• 8 cups broth
• 2 tablespoons butter
• 1 white onion
• 3 cloves garlic
• 1/2 cup dry white wine
• 1 cup grated Parmesan
• Italian parsley, for garnish

Directions:

• Peel and devein shrimp, leaving tails on. Rinse, pat dry and set aside.
• Heat oven to 375 F.
• Season shrimp with paprika, salt and pepper. Drizzle with olive oil then toss to combine. Lay shrimp in single layer on baking sheet and refrigerate.
• Heat medium saucepan over medium-low heat and add broth.
• In separate deep, heavy-bottom pot, melt butter. Chop onion and garlic then add to pot and cook until soft and browning. Add arborio rice and stir to incorporate. Cook until fragrant, 1-2 minutes.
• Add wine and cook, stirring, until alcohol smell evaporates. Add warm broth one ladle at a time, stirring consistently. Do not add another ladle until liquid from previous ladle is mostly soaked up by rice.
• Risotto has finished cooking when rice is chewy with consistency of thick oatmeal.
• Roast shrimp until cooked through.
• Remove risotto from heat and stir in grated Parmesan and chopped parsley.
• Scoop into bowls and lay roasted shrimp on top.
• Season with salt and pepper. Garnish with chopped parsley and serve.