(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.

(Family Features) Cool air settling in and football games kicking off mean it’s time for tailgating, homegating and enjoying favorite snacks with your fellow fans.
Celebrate Popcorn Poppin’ Month this October with a combination of two favorite tailgate foods in this bacon cheeseburger popcorn recipe. It calls for a mixture of spices that mimic the cheeseburger experience along with hearty bacon and ground beef for a filling snack that gets you ready for kickoff.
Made by combining cheese popcorn and dill pickle popcorn with hamburger and bacon, along with a dash of spices, it’s a perfect game day recipe worth tackling to indulge your family’s and friends’ taste buds and elevate your tailgate experience.
Find more ways to enhance your tailgate or homegate with easy, popcorn-fueled snacks at Popcorn.org.

Bacon cheeseburger popcorn
Recipe courtesy of The Popcorn Board
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 3

Ingredients:

• 1 teaspoon mustard powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices bacon, diced
• 4 ounces ground beef
• 1 tablespoon vegetable oil
• 1/3 cup popcorn kernels (unpopped)
• 3 tablespoons cheese powder
• 1 tablespoon dill pickle powder
• 1 green onion, thinly sliced

Directions:

• In small bowl, whisk mustard powder, garlic powder, onion powder, salt and pepper. Set aside.
• In large skillet over medium-low heat, cook bacon and ground beef 8-10 minutes, or until fat renders and mixture is golden brown and crispy. Transfer to plate lined with paper towels to drain. Reserve 2 tablespoons bacon fat.
• In large, heavy-bottomed saucepan over high heat, combine vegetable oil and reserved bacon fat. Add popcorn kernels; stir to coat then spread in even layer. Cover with lid. Shaking saucepan, cook 2-4 minutes, or until popcorn starts to pop, then shake less frequently, at about 2-second intervals, until popping sounds have almost stopped. Remove from heat. Safely open lid.
• Transfer half the popcorn to large bowl and toss with cheese powder. Toss popcorn in saucepan with dill pickle powder; transfer to large bowl of cheese popcorn. Add bacon mixture and reserved seasoning; toss to combine.
• Garnish with green onion.
• Tips: For beefy flavor, sprinkle popped popcorn with 1/4 teaspoon beef bouillon powder or steak spice, if desired.
• For extra-cheesy popcorn, sprinkle popped popcorn with 1/2 cup shredded mild or sharp cheddar cheese.

(Family Features) Packed with protein and natural sweetness, this chocolate cherry cheesecake smoothie bowl is a perfect complement for a back-to-structure fall schedule. Enjoy this creamy, nutritious smoothie bowl as a satisfying breakfast to start to the day or filling afternoon snack during a jam-packed day of activities. For those days that are even busier, add milk to make it a refreshing on-the-go drinkable smoothie.


Find more recipes at realcaliforniamilk.com/recipes.
 

Chocolate Cherry Cheesecake Smoothie Bowl
 

Recipe courtesy of Real California Milk
Servings: 1

Ingredients:

 

• 1 cup Real California cottage cheese
• 1 cup frozen cherries, plus 2 cherries for garnish (optional)
• 1/4 cup unsweetened cocoa powder
• 2-4 chopped prunes, to taste
• 1 tablespoon ground flaxseed
• 1 tablespoon raw cacao nibs, plus extra for garnish (optional)
• 1 pinch salt
• graham cracker crumbs, for garnish (optional)
• 1/2 cup Real California milk (optional)

Directions:

• In blender jar, pulse cottage cheese, 1 cup cherries, cocoa powder, prunes, flaxseed, 1 tablespoon cacao nibs and salt on low.
• Remove lid and scrape down sides of jar with silicone spatula.
• Return lid to blender jar and blend on high about 30 seconds until smooth, creamy texture is achieved.
• If necessary, scrape down sides of jar again and pulse until smooth.
• Garnish with remaining cherries, cacao nibs and ground graham crackers, if desired.
• Tip: To make drinkable smoothie instead of smoothie bowl, add milk.

(Family Features) Make a smooth shift into the fall busy season with this loaded Philly cheesesteak baked potato. It takes a traditional side dish and delivers an easy meal full of flavor and nutrients from California dairy foods.

When life is busy, add this dish both kids and adults will love to your weekly meal-planning list. The real California sour cream, milk, butter and cheese offer real flavor, real protein, real simplicity and real convenience, plus they are made with sustainably sourced milk from dairy farm families. Look for the Real California Milk seal on your favorite dairy foods at the grocery store.

Find more recipes at realcaliforniamilk.com/recipes.

 

Loaded Philly Cheesesteak Baked Potato

Recipe courtesy of Real California Milk
Prep time: 10 minutes
Cook time: 1 hour, 11 minutes
Servings: 4

Ingredients:

 

• 4 large russet potatoes, washed
• 1 cup Real California sour cream
• 1-2 tablespoons Real California whole milk
• 1/4 cup Real California unsalted butter, divided
• 1 small green bell pepper, thinly sliced
• 1/2       small yellow onion, thinly sliced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 pound fresh shaved sirloin steak
• 2 cups shredded Real California provolone cheese

Directions:

• Preheat oven to 425 F and line baking sheet with aluminum foil.
• Prick potatoes all over with fork. Bake until potatoes are tender and fork inserted easily comes out, 45 minutes-1 hour. Split tops of potatoes open with knife and fluff potato flesh with fork. Set aside.
• In small bowl, combine sour cream and milk, adding more milk as needed, until sour cream is pourable. Set aside.
• In large skillet or on griddle over medium-high heat, heat 1 tablespoon butter. Add peppers and onions; cook until tender, 3-4 minutes. Season with salt and pepper, to taste. Transfer to plate and set aside.
• Clean skillet then melt remaining butter. Add steak and cook until fully cooked and lightly browned, 3-4 minutes. Season with salt and pepper, to taste. Return vegetables to skillet and toss to combine.
• Evenly top each potato with 1 tablespoon butter, steak mixture and cheese. Transfer to oven and bake until cheese is melted, 2-3 minutes. Drizzle with sour cream and serve.

Keep students energized and engaged with sweet watermelon snacks

(Family Features) School days bring excitement for students with classroom fun, exploration of new subjects, time with friends and extracurricular activities like sports and clubs. They also mean hectic schedules for families, especially parents looking to keep nutrition top of mind despite jam-packed weeknight calendars.

Help your kiddos stay energized for each school day (including those dreaded homework hours) with nutritious snacks that prioritize hydration. As a satisfying sweet treat thanks to its taste and nutritional value, watermelon provides a year-round solution to rehydrate as part of simple, kid-friendly meals and snacks.

Sweet watermelon, salty cottage cheese and pops of berries make this watermelon berry fruit salad with cottage cheese hard to top after a long day in the classroom. A sprinkle of fresh mint is a perfect final addition to this after-school treat.

Find more school year snacks and meals by visiting Watermelon.org.


Watermelon Berry Fruit Salad with Cottage Cheese
Recipe courtesy of the National Watermelon Promotion Board

Ingredients:

• Watermelon
• 1 package raspberries
• 1 package strawberries
• 1 package blueberries
• 1 package blackberries
• 1 container cottage cheese
• 1 bunch mint leaves
• honey, to taste (optional)

Directions

• Cut watermelon with star-shaped cookie cutter or into cubes.
• In large bowl, mix watermelon with raspberries, strawberries, blueberries and blackberries. Add dollops of cream cheese on top of fruit.
• Garnish with mint leaves and drizzle with honey, to taste, if desired, prior to serving.

(Family Features) When September arrives, it’s finally time to dust off those fall recipes. This zucchini chicken bake is a perfect blend of summer veggies and warm, fall flavor, ideal for those hot days that turn into chilly evenings. Visit Culinary.net to find more family recipe inspiration.


Zucchini chicken bake
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 2 medium zucchinis
• 2-3 tomatoes
• 2 chicken breasts
• 1 tablespoon minced onion
• 2 teaspoons Italian seasoning
• 2 teaspoons smoked paprika
• avocado oil
• 1-1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Directions:

• Heat oven to 375 F.
• Cut zucchinis, tomatoes and chicken into bite-sized pieces. Place in 9-by-13-inch baking dish.
• Sprinkle with minced onion, Italian seasoning and paprika then drizzle with avocado oil. Mix well with spoon.
• Cover with mozzarella and Parmesan cheese. Cover with foil and bake 40 minutes.

(Family Features) Hearty or light, spicy or mild, this Taco Salad is all imagination. Make it to your loved ones’ content and top with favorites like chopped lettuce, sour cream and shredded cheese to keep weeknights simple yet flavorful, regardless of how crazy your calendar may get. To discover more recipes fit for your family, visit Culinary.net.


Taco salad
Recipe courtesy of “Cookin’ Savvy”
Total time: 30 minutes
Servings: 6


Ingredients:

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1  tub (16 ounces) sour cream
• crushed tortilla chips

Directions:

• In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
• Add lime juice; stir. Sprinkle with cilantro.
• Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
• On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

(Family Features) Turn hectic weeknights into simple, enjoyable evenings at the dinner table with a secret weapon: rotisserie chicken. Versatile, delicious and likely to leave leftovers for later in the week, it’s a perfect solution for rotisserie chicken ravioli to keep your loved ones on schedule during the school year. Find more family dinner ideas from Cookin’ Savvy at Culinary.net.


Rotisserie chicken ravioli
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 1 package (25 ounces) cheese ravioli
• 1 rotisserie chicken or leftover chicken
• 1 head broccoli
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1-2 cups chicken broth
• 1 jar alfredo sauce

Directions:

• Cook ravioli according to package instructions and set aside.
• Cut up rotisserie chicken, using as much as desired. Cut broccoli into bite-size pieces or smaller.
• In pan over medium heat, heat chicken through. Add garlic powder and onion powder. Deglaze pan with 1 cup chicken broth then add alfredo sauce and broccoli.
• Pour in remaining broth if sauce is too thick. Stir in cooked ravioli and heat through 2-3 minutes.

 

(Family Features) Stun your family and guests with a delicious dessert that is as easy to make as it is to eat. This no-bake French-style cheesecake with strawberries from Cookin’ Savvy is a perfect summer treat for sharing with your nearest and dearest, and you can swap out strawberries for any berry of choice to make it your own. Discover more dessert ideas and family meal inspiration by visiting Culinary.net.


French-style cheesecake with strawberries
Recipe courtesy of “Cookin’ Savvy”

• 1 row vanilla cream cookies, plus additional for topping
• 1/2 stick butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup, plus 1 tablespoon, powdered sugar, divided
• 2 cups heavy whipping cream
• 4 tablespoons sugar
• 2 teaspoons vanilla
• 2 cups chopped strawberries, plus additional for topping
• 1 tablespoon powdered sugar

Directions

• Crush cookies and mix with melted butter. Place in bottom of 9-inch springform pan and pat down until smooth.
• With hand mixer, mix cream cheese and 1 cup powdered sugar.
• In separate bowl, using hand mixer, beat heavy whipping cream, sugar and vanilla until formed into whipped cream.
• Mix cream cheese and whipped cream. Mix remaining powdered sugar with chopped strawberries.
• Pour half cream cheese mixture on top of crust in prepared pan. Spread evenly with spoon. Pour strawberry mixture on top and spread evenly with spoon. Top with remaining cream cheese mixture and spread evenly with spoon.
• Refrigerate at least 3 hours, or overnight, before serving. Garnish with additional crushed cookies and strawberries.
• Tips: For thicker crush, double cookies and butter. Substitute desired berries for strawberries.

(Family Features) Rescue your loved ones from a dinner rut with a simple solution that answers “what’s for dinner” with an exciting, flavorful meal. These lasagna rollups require just one pan, making both cooking and cleanup a breeze on busy weeknights.

To mix it up even further, try adding spinach or mushrooms, swapping out ricotta for cottage cheese or any number of personal preferences.

Find more weeknight meal ideas by visiting Culinary.net.


Lasagna rollups
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6 (1 rollup per serving)

Ingredients:

• 8 lasagna noodles
• 1 pound hamburger meat
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 15 ounces ricotta cheese
• 1 teaspoon rosemary (optional)
• 1 jar marinara sauce
• 2 cups mozzarella cheese, divided

Directions:

• In pot, boil noodles according to package instructions. Drain under cold water and set aside.
• In same pot, brown hamburger meat then add garlic powder and onion powder. Mix in ricotta cheese; rosemary, if desired; marinara sauce; and 1 cup mozzarella cheese.
• Heat oven to 350 F.
• Line baking dish with layer of hamburger sauce. Line cooled noodles on cutting board or parchment paper. Add hamburger sauce to each noodle and roll. Place lasagna rollups, seam sides down, in dish. Cover with remaining hamburger sauce and sprinkle with remaining mozzarella cheese.
• Bake 20 minutes.

(Family Features) Fresh flavors off the grill are tempting throughout summer, but sometimes you just need an indoor meal to stay out of the heat. Combine the best of both worlds with lemon chicken spaghetti for the lemony taste of summertime with a warm, filling meal. For more easy skillet solutions, visit Culinary.net.


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

Ingredients:

• 1 pound spaghetti noodles
• 2 chicken breasts
• 1/2 cup flour
• 2 tablespoons lemon pepper
• 1/2 cup avocado oil
• 3 tablespoons butter
• 2 ups chicken broth
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste
• 1 teaspoon lemon pepper (optional)

Directions:

• Cook noodles according to package instructions. Cut chicken into bite-sized pieces.
• In bowl, mix flour and lemon pepper. Mix chicken in flour until evenly coated.
• In skillet over medium heat, add oil and butter. Add chicken and fry until golden brown. Remove from skillet and set aside.
• Empty skillet but don’t wipe clean. Add chicken broth and, using spoon, stir bits from chicken over medium heat. Add heavy cream, Parmesan cheese and onion powder. Season with salt and pepper, to taste. Add lemon powder, if desired. Stir until well combined then add chicken.
• Serve over cooked noodles or mix noodles into skillet.

(Family Features) The warmer months mean one thing: salad season is officially here. With fresh flavors abounding, now is the perfect opportunity to tap into an unexpected veggie: celery.

This Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata, for example, combines celery with other fresh, warm-weather favorites like strawberries, blackberries, blueberries and raspberries on a bed of arugula — topped with a sweet, citrusy dressing — for a refreshing, nourishing lunch or dinner.

Find more recipes for salad season and beyond at DudaFresh.com.


Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata
Recipe courtesy of Marie Reginato on behalf of Duda Farm Fresh Foods
Servings: 2

Salad:

• 4 sticks Dandy Celery, divided
• 4 strawberries, cut in half
• 1 handful blackberries 
• blueberries
• raspberries
• 1 medium burrata ball, cut in half
• 3 cups arugula 
• 1 handful hemp seeds

Dressing:

• 3 tablespoons orange juice 
• 2 tablespoons lemon juice 
• 1 1/2 tablespoons Dijon mustard 
• 1 tablespoon honey or maple syrup
• 3 tablespoons olive oil
• 1 pinch sea salt 

Directions

• Using grill pan or directly on grill, cook two celery sticks and strawberries until soft with grill marks on either side.
• While celery and strawberries grill, make dressing. In jar, mix orange juice, lemon juice, Dijon mustard, honey, olive oil and salt. 
• Cut grilled and remaining raw celery sticks at angle into 1/4-inch pieces.
• In mixing bowl, toss celery, strawberries, blackberries, blueberries, raspberries, burrata, arugula and hemp seeds with dressing. Mix well.

(Family Features) It’s easy to get into a recipe rut when every day feels the same — work, kids’ activities, social events and bedtime routines make it tough to experiment in the kitchen. If your family’s meals are growing boring, all you need is a touch of heat to bring new life to the menu.

Sandwiches deliver an easy way to make mealtime customizable so all your loved ones are satisfied. Try topping your subs with coleslaw for a crunchy, creamy texture or pickled vegetables for an added touch of tanginess to complement the sweet, rich meatballs. For fans of spice, turn up the heat with extra hot sauce.

Discover more ways to shake up mealtimes by visiting MinuteRice.com.

 
Hot Honey Chicken Meatball Subs
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

Ingredients:

• 1 Minute Hot Honey Chicken Seasoned Rice Cup
• 1 pound ground chicken
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional)
• 1/4 cup breadcrumbs
• 4 hoagie rolls
• 2 tablespoons butter
• 4 slices provolone cheese
• garlic sauce, for garnish

Directions:

• Preheat oven to 375 F. Heat rice according to package directions.
•  
• In large bowl, mix rice; chicken; salt; cayenne, if desired; and breadcrumbs.
•  
• Use cookie scoop or hand roll chicken mixture into balls. Place on aluminum foil-lined sheet tray, leaving small space between each ball. Bake 25 minutes, flipping meatballs halfway through.
•  
• Slice hoagies in half, lengthwise. Remove some bread from middle to make room for meatballs. Butter inside of each hoagie and place on sheet tray.
•  
• Once meatballs are cooked through, turn broiler on high and place buttered hoagies in oven. Cook 1 minute, or until butter is melted and hoagie has browned.
•  
• Remove hoagies from oven, place 3-4 meatballs inside (depending on size) and cover with slice of cheese. Broil on high 30 seconds to melt cheese.
•  
• Drizzle garlic sauce on top.
•  
• Tip: Garlic sauce can be substituted with topping of choice.

(Family Features) Keep the heat out of your kitchen this summer with these grilled chicken skewers. Enjoy them on their own, pair with rice, serve as chicken tacos or toss in a salad for nearly endless, delicious possibilities. Visit Culinary.net to find more summer flavor inspiration.


Chicken skewers
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 1 cup brown sugar
• 1 can (6 ounces) tomato paste
• 1/2 cup apple cider vinegar
• 1 tablespoon mustard
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons barbecue seasoning
• 1/2 cup honey
• 1/4 cup teriyaki sauce (optional)
• 2 pounds boneless chicken
•  rice, for serving (optional)

Directions:

• In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
• Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
• Heat grill to medium heat.
• Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 degrees internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.
• Substitution: Use hot honey instead of regular honey to spice it up.

(Family Features) Take an all-American creation up a notch this summer by doubling the burger fun with this fan-favorite version.

These All-American Double Bacon and Cheddar Smash Burgers, created by Wonder in partnership with The McLemore Boys, give you an opportunity to fire up the grill, gather the family and savor the flavor of a summer favorite. Pro tip: For an even bigger punch, chop half the bacon before cooking it and add to the patty mixture.

Discover more ways to enhance grilled summer favorites by visiting WonderBread.com/recipes.


All-American Double Bacon and Cheddar Smash Burgers
Recipe courtesy of The McLemore Boys on behalf of Wonder
Servings: 4

• 4 Wonder Classic Hamburger Buns
• 2 pounds angus beef
• 2 large eggs, beaten
• 1 tablespoon McLemore Boys Sweet Rub
• 1/4 cup sweet barbecue sauce
• 8 slices cheddar cheese
• 1 pound bacon, halved lengthwise
• mayonnaise
• 1 large tomato, sliced
• 1 head lettuce
• kosher salt
• black pepper

Directions

• Heat griddle to high heat.
• Toast buns on griddle until golden brown. Set aside.
• In large bowl, combine ground beef, eggs and sweet rub; mix evenly. Form meat mixture into eight 4-ounce balls.
• Place balls on griddle and smash with spatula. Cook five minutes, flip and brush with barbecue sauce. Cook five minutes, or until burgers reach medium doneness. Place cheese slices on burgers for last two minutes to melt.
• Assemble bacon in 3-by-3 weave. Cook alongside burgers to desired crispiness.
• To build burgers, spread buns with mayo, add first burger then mini bacon weave, second burger, tomato, lettuce and sprinkle of salt and black pepper. Crown it with top bun and gently press.

(Culinary.net) A quick and easy way to get comfort food on your dinner table is this recipe for cheesy baked mushroom chicken. Add some green beans and mashed cauliflower for a well-rounded meal for your family.

For more comfort food recipes, visit Culinary.net.

Cheesy baked mushroom chicken

Ingredients:

• Nonstick cooking spray
• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 4 tablespoons butter      
• 8 ounces mushrooms, sliced
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 1/4 cup green onions, sliced

Directions

• Heat oven to 375 F. Prepare baking dish with nonstick cooking spray.
• Cut each chicken breast in half. Place flour in resealable bag. Place chicken in resealable bag with flour; toss to coat.
• In large skillet, melt butter. Add chicken to skillet; brown all sides. Transfer chicken from skillet to 11-by-7-inch baking dish.
• In skillet, sauté sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil, then cook 5 minutes. Spoon over chicken.
• Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted.

(Family Features) Summer days can get busy with trips to the pool, walks around the neighborhood and gatherings with friends and loved ones. Take the hassle out of lunch with these cucumber sandwiches that can be made in advance for afternoon pick-me-ups and visit Culinary.net to find more light, easy meals.


Cucumber sandwiches
Recipe courtesy of “Cookin’ Savvy”
Yield: 4 sandwiches

Garlic toast:

• 4 ounces cream cheese, softened
• 1/2 cup mayo
• 2 teaspoons dried dill
• 2 teaspoons thyme
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 cucumbers
• salt, to taste
• pepper, to taste

Directions:

• Cut crust off bread and set aside.
• In bowl, mix softened cream cheese, mayo, dill, thyme, onion powder and garlic powder. Peel cucumbers then coarsely chop and add to cream cheese mixture. Add salt and pepper, to taste.
• Spread mixture over bread and cut into triangles.
• Tip: Recipe can be doubled, if needed.