(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.

(Family Features) Enjoy the richness of summer with this Ooey Gooey Lemon Cake, which pairs a soft lemony cake with a sweet-tart raspberry drizzle that’s perfect for sharing with your nearest and dearest. Find more summer dessert ideas at Culinary.net.

Ooey Gooey Lemon Cake
Recipe courtesy of “Cookin’ Savvy”

• 1 stick butter, melted
• 1 box lemon cake mix
• 2 eggs

Topping:

• 1 package (8 ounces) cream cheese, softened
• 2 eggs
• 3 1/2 cups powdered sugar

Raspberry Drizzle:

• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup orange juice
• 1 cup fresh raspberries

Directions
Heat oven to 350 F.

To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.

To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.

To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.

Drizzle raspberry drizzle over each piece.

(Family Features) Summer is here and it’s time to hit the grill. Take at-home entertaining to the next level by upgrading everyone’s favorite cheeseburger with ground pork.

Family and friends will love this elevated twist on a summer favorite that is oh-so-deliciously different than the traditional beef patty. These Pork and Bacon Burgers are made with Heritage Duroc pork, known for its rich flavor and juiciness, and will be a hit at your next barbecue. The crispy bacon adds another level of texture and flavor, making these juicy burgers a gourmet treat that rivals any takeout burger. Celebrating 150 years as the premium all-natural meat choice for families, Coleman All Natural Meats offers a variety of products that are sourced from American family farmers who humanely raise livestock with no antibiotics ever and no added hormones.

Find more recipes to elevate your grilling experience at ColemanNatural.com.


Pork and Bacon Burgers
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6
 
Ingredients:

• 2 pounds Coleman Ground Pork
• 1/4 pound ground pork chorizo
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon pepper
• 1 teaspoon salt
• 6 cheese slices (optional)
• 6 hamburger buns
• 6-8  strips Coleman Hickory Smoked Uncured Bacon, cooked
• tomato slices (optional)
• red onion slices (optional)
• lettuce (optional)
• ketchup (optional)
• mayonnaise (optional)

Directions:

• Preheat grill to medium heat.
• In large mixing bowl, combine ground pork, chorizo, onion, garlic, salt and pepper.
• Gently mix ingredients, being careful not to overwork meat.
• Divide meat into six burger patties.
• • Cook burgers 3-4 minutes per side until internal temperature reaches 145 F or desired doneness.
• During last 2-3 minutes of cooking, place cheese slices on top of burgers to melt, if desired.
• Transfer burgers to platter. Assemble burgers with buns, bacon, tomato slices, red onion slices, lettuce, ketchup and mayonnaise, as desired.
• Tip: Burger patties may be frozen up to 1 month. Fully defrost before cooking.

(Family Features) When the kids are home for summer break, meal-prep becomes a must for busy families to ensure nutritious foods are on the menu. This summer, give your kiddos the fuel they need for all their warm-weather activities and adventures with a healthy twist on a childhood classic.

One bite into a grilled cheese sandwich and you’re back in your childhood kitchen, bringing all the nostalgic vibes you can pass down to your little ones. Plus, with nearly endless combinations, there’s a solution for everyone from classics to creative versions.
Serve up more delicious, kid-friendly lunches this summer by visiting HealthyFamilyProject.com.


Blackberry Grilled Cheese Sandwiches
Recipe courtesy of Healthy Family Project

• 1 tablespoon mayonnaise
• 1 tablespoon stone-ground mustard
• 4 slices whole-grain bread
• 2 slices provolone cheese
• 10-12 blackberries, cut in half

Directions

• Heat medium skillet over low heat.
• In small bowl, mix mayonnaise and mustard; spread on one side of each slice of bread.
• Place bread mayo-side-down in skillet. Top with cheese and blackberries. Add second slice of bread mayo-side-up.
• Cook 3-4 minutes per side, or until bread is toasted and cheese is melted. Repeat with remaining ingredients.

(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy Baked Spaghetti can bring everybody back to the table and it won’t break the bank either. Find more weeknight dinner inspiration at Culinary.net.


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

Ingredients:

• 1 pound ground beef
• 1 pound spaghetti noodles
• 1 jar (16 ounces) alfredo sauce
• 1 jar (24 ounces) marinara sauce
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• salt, to taste
• pepper, to taste
• 2 cups shredded cheese
• French bread or breadsticks, for serving

Directions:

• Heat oven to 350 F.
• Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
• Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
• Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
• Serve with French bread or breadsticks.

(Family Features) Going above and beyond for your loved ones, whether it’s a special occasion or a regular night at home, can show just how much you care. Homemade desserts like these Cheesecake Cookie Cups offer a perfect way to make a delicious treat with love. Find more dessert ideas at Culinary.net.


Cheesecake cookie cups
Recipe courtesy of Cookin’ Savvy
Yield: 12 cups

2 packages (16 ounces each) chocolate chip cookie dough

Whipping cream:

• 1 cup heavy cream
• 2 tablespoons sugar

Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup whipping cream
• crumbled cookies, for topping (optional)
• sprinkles, for topping (optional)

Directions:

• Heat oven to 350 F.
• In muffin tin, press three pieces of cookie dough into each muffin hole. Bake 15 minutes. Let cool 5 minutes then use shot glass and press into each hole. Let cool another 5 minutes and place on rack to cool completely.
• With hand mixer, mix heavy cream and sugar until it thickens then add cream cheese and powdered sugar; cream together. Spoon into cool cookie cups.
• If desired, use piping bag and pipe pretty edge around cup. Top with crumbled cookies or sprinkles, if desired.

(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away.

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

Ingredients:

• 2 carrots
• 2 celery stalks
• 3 tablespoons butter
• 2 cups cooked, chopped chicken
• 1/3 cup lemon juice
• 2 teaspoons lemon pepper
• 6 cups broth
• 1 cup orzo
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon thyme
• 1 tablespoon sugar
• 1 cup heavy cream
• salt, to taste
• pepper, to taste
• cucumber sandwiches, for serving

Directions

• Chop carrots and celery. In pot, sauté with butter.
• In bowl, mix chicken with lemon juice and lemon pepper then set aside.
• After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
• Add salt and pepper, to taste. Serve with cucumber sandwiches.

(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining.

Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever.

Find more recipes and electric grilling advice at CurrentBackyard.com.

Grilled whole branzini with fresh herb sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4

Fresh Herb Sauce:
2 tablespoons chopped dill
1/4 cup chopped parsley
2 tablespoons chopped chives
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tablespoon lemon zest
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil

Branzini:
2 head-on whole branzini (about 1 pound each), cleaned and scaled
2 teaspoons kosher salt
1 lemon, sliced into six rounds
6-8 sprigs dill
6-8 sprigs parsley
2 teaspoons extra-virgin olive oil

To make fresh herb sauce:
In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.

Set both sides of grill to 650 F (high) and close lid.

To prepare branzini:
Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.

Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.

Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.

Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.

(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.


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

Ingredients:
2 carrots
2 celery stalks
3 tablespoons butter
2 cups cooked, chopped chicken
1/3 cup lemon juice
2 teaspoons lemon pepper
6 cups broth
1 cup orzo
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
1 tablespoon sugar
1 cup heavy cream
salt, to taste
pepper, to taste
cucumber sandwiches, for serving

Directions
Chop carrots and celery. In pot, sauté with butter.

In bowl, mix chicken with lemon juice and lemon pepper then set aside.

After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.

Add salt and pepper, to taste. Serve with cucumber sandwiches.

(Family Features) Checking all the boxes with family meals - convenience, nutrition and, of course, deliciousness - can be a tall task. If you're aiming to add recipes to your dinner rotation that are equally flavorful and easy to make, look no further than Fettuccine with Pesto, Prosciutto and Asparagus.

This two-pan meal serves four and provides a warm, comforting taste without making a mess of the kitchen. The classic combination of fettuccine and pesto are complemented by prosciutto and thick, flavorful asparagus for a recipe practically made for spring.

As an added (but important) bonus, it's easy to prepare — just don't overcook it. All it needs is 5-8 minutes in boiling water, or, in this case, 5-6 minutes in a heated skillet for perfectly cooked, firm and delicious spears.


Fettuccine with pesto, prosciutto and asparagus

Recipe courtesy of Michigan Asparagus
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• ½ pound fresh Michigan Asparagus, trimmedand cut into bite-sized pieces
• 1 pound fettuccine pasta
• ½ cup basil pesto
• 6 slices prosciutto
• ¼ cup whole milk ricotta cheese
• fresh cracked black pepper, to taste

Directions:

• In medium skillet over medium heat, heat olive oil. Add asparagus and cook 5-6 minutes until tender.
• While asparagus is cooking, bring large pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.
• Add pesto to asparagus and add pasta. Toss pasta with pesto and asparagus.
  Divide between four plates. Top with prosciutto and 1 tablespoon ricotta per plate. Top with fresh cracked black pepper, to taste.

(Family Features) On those unpredictably chilly spring days, you may long for a warming meal. Try this Roasted Tomato Soup for an easy, savory option that pairs well with a grilled cheese sandwich then find more delicious soup recipes at Culinary.net.


Roasted Tomato Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 3          pounds tomatoes
• 1/2       onion (optional)
• 1          garlic bulb (optional)
• 1          tablespoon garlic powder
• 2          teaspoons onion powder
• 1          tablespoon sugar
• 1          tablespoon mesquite seasoning
• avocado oil
• 1 1/2    cups broth of choice
• 1          cup heavy whipping cream
• salt, to taste
• pepper, to taste
• grilled cheese sandwiches, for serving (optional)

Directions:

• Heat oven to 375 F.
• Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish.
• Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well.
• Bake about 1 hour. Blend until smooth.
• Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste.
• Serve with grilled cheese sandwiches, if desired.

(Family Features) If you’ll be hosting friends and family for Easter this year, opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones. Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.

Spinach bites
Recipe courtesy of “Cookin’ Savvy”
Yield: 24 spinach bites

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup thawed frozen spinach
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1 package (2 1/2 ounces) real bacon pieces
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• salt, to taste
• pepper, to taste
• 1 package (2 sheets) frozen puff pastry

Directions

• With hand mixer, blend cream cheese, mayonnaise, sour cream, spinach, Parmesan cheese, mozzarella, bacon pieces, garlic powder, onion powder and salt and pepper, to taste.
• Heat oven to 400 F.
• Thaw and roll out puff pastry sheets. Cut each sheet into 12 squares. Place each puff pastry square into hole in muffin pan then spoon spinach mixture into each square and pinch corners together. Bake 15 minutes and serve warm.
• Notes: Spinach mixture can be made in advance and kept in refrigerator up to five days before using. Recipe can be halved or doubled depending on needs.

(Family Features) If you’ll be hosting friends and family for Easter this year, opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones. Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.

Pimento cheese bites
Recipe courtesy of “Cookin’ Savvy”
Yield: 12 shells and 12 tops
 

• 2 cups shredded cheddar cheese
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 jar (4 ounces) pimentos, drained
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 package (2 1/2 ounces) real bacon pieces
• salt, to taste
• pepper, to taste
• 2 packages frozen puff pastry shells

Directions

• With hand mixer, blend cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, bacon pieces and salt and pepper, to taste, until smooth; set aside.
•  
• Heat oven to 400 degrees F.
•  
• Thaw then bake pastry shells 15 minutes.
•  
• Remove tops and set aside. Spoon pimento cheese mixture into each shell.
•  
• Place dab of pimento cheese mixture on tops for smaller appetizers.
•  
• Notes: Pimento cheese mixture can be made in advance and kept in refrigerator up to five days before using. Recipe can be halved or doubled depending on needs.

(Family Features) If you’ll be hosting friends and family for Easter this year, opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones. Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.


Deviled eggs
Recipe courtesy of “Cookin’ Savvy”
Yield: 16 deviled eggs

Ingredients:

• 8 boiled eggs
• 1/2-3/4 cup mayonnaise
• 2 tablespoons mustard
• 2 tablespoons dill pickle juice
• 1 package (2 1/2 ounces) real bacon pieces
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish (optional)

Directions

• Slice each egg and place whites on plate and yolks in bowl.
• In bowl of yolks, add 1/2 cup mayonnaise, mustard, pickle juice, bacon pieces, garlic powder, onion powder and salt and pepper, to taste. With fork or hand mixer, blend until smooth. Add more mayonnaise until mixture reaches desired smoothness.
• Spoon or pipe mixture into egg whites. Garnish with smoked paprika, if desired.
• Note: Deviled eggs can be made day before and kept covered in refrigerator until needed.

(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.

Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.

Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.

Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
 

• 4 tablespoons butter, melted
• 1 cup sugar
• 1 1/2 cups buttermilk
• 4 cups self-rising flour
• 1 cup currants
• 2 tablespoons sanding sugar (optional)
• coffee or tea, for serving (optional)

Directions

• Heat oven to 375 F.
• Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
• Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
• Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.

Substitutions

• Raisins can be used in place of currants.

(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish beef and beer pot pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.

Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 pound ground beef
• 1 cup stout beer
• 3 tablespoons flour
• 1 can (15 ounces) tomato puree
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic powder
• 1 cup beef broth
• 1 bag (28 ounces) hashbrowns with peppers and onions
• 1 can (14 ounces) carrots, drained
• 1 can (14 ounces) peas, drained
• salt, to taste
• pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg
Directions:
Heat oven to 400 F.
In large skillet or Dutch oven, brown ground beef; drain and set aside.
Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

(Family Features) It’s tough to beat an easy dinner that’s equal parts comforting, convenient and delicious. This loaded hamburger potato casserole is no exception. Just brown ground beef then mix in a casserole dish with potatoes, bacon, cheese and more before baking for an hour.

Loaded hamburger potato casserole
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 pound ground hamburger
• 1 tablespoon garlic powder
• 1 bag (1 1/2 pounds) tri-colored baby potatoes
• 1 can (10 ounces) cream of mushroom soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 cup fried onions (optional)
• 1 cup shredded cheddar cheese
• 2 1/2 ounces bacon pieces
• salt, to taste
• pepper, to taste
• chives or green onions, for topping

Directions:
Heat oven to 375 F.
In skillet over medium heat, brown ground beef with garlic powder; drain and set aside.
Cut potatoes into small pieces. In casserole dish, mix beef; potatoes; soup; sour cream; milk; fried onions, if desired; cheese; and bacon pieces
Season with salt and pepper, to taste. Bake, covered, 50 minutes then uncover and bake 10 minutes.
Top with chives or green onions.

(Family Features) Whether your brunch favorites include pastries and pancakes or fruits and French toast, enjoying a meal together is a heartwarming way to start the day.
Now, you can savor all your favorite flavors inspired by wish kids. This Peanut Butter and Apple breakfast recipe is made with the freshness and irresistibly soft texture of Butterbread from Nature’s Own, which partnered with Make-A-Wish on a $500,000 donation to highlight and support wish kids through 2026.
Since 1980, the global nonprofit has granted more than 375,000 wishes in the U.S. to children with critical illnesses, helping them build the strength and hope needed to fight their illnesses. Granted wishes can be life-changing, bringing a sense of normalcy to families that can impact entire communities.
To celebrate the partnership, the Slice of Hope Campaign was launched, introducing in-store displays as well as a digital “Well Wish Wall” where shoppers can submit their well wishes for kids to see.
Special-edition bread loaf packaging also highlights the collaboration by sharing inspiring stories from three wish kids: Addison, who fulfilled her dream of experiencing the wonders of Pearl Harbor; Aden, who ventured out for an epic fishing trip; and Joanna, born with an adventurous spirit that wouldn’t rest until she learned to surf the breathtaking shores of Hawaii.
“We are truly honored to partner with Make-A-Wish on this meaningful two-year journey, committing to help grant life-changing wishes,” said Krystle Farlow, senior director of brand management for Nature’s Own. “Together, we hope to continue to inspire and spread goodness, one wish at a time.”

Peanut Butter and Apple
Total time: 10 minutes
Servings: 1

Ingredients:
• 2 tablespoons peanut butter
• 1 slice Nature’s Own Butterbread
• 1/2apple, thinly sliced
• 1 teaspoon honey

Directions:
Spread peanut butter on one side of bread.
Arrange apple slices on top of peanut butter.
Drizzle honey over apple slices.

(Family Features) A cozy morning at home sharing a delicious breakfast. For many families, it’s a picture of perfection. Whether your brunch favorites include pastries and pancakes or fruits and French toast, enjoying a meal together is a heartwarming way to start the day.
Now, you can savor all your favorite flavors inspired by wish kids. This Bananas Foster French Toast recipe is made with the freshness and irresistibly soft texture of Butterbread from Nature’s Own, which partnered with Make-A-Wish on a $500,000 donation to highlight and support wish kids through 2026.
Since 1980, the global nonprofit has granted more than 375,000 wishes in the U.S. to children with critical illnesses, helping them build the strength and hope needed to fight their illnesses. Granted wishes can be life-changing, bringing a sense of normalcy to families that can impact entire communities.

Bananas Foster French Toast
Total time: 30 minutes
Servings: 4

French Toast:
• 4 eggs
• 2 cups half-and-half
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/4 stick butter
• 1 loaf Nature’s Own Butterbread

Bananas Foster Sauce:
• 1/2 stick butter
• 1 1/2 cups brown sugar
• 1 teaspoon cinnamon
• 3 bananas, sliced lengthwise and quartered

Directions:
To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended.
On nonstick griddle or griddle pan on medium heat, melt butter.
Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.
To make bananas foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas.
Continue spooning sauce over bananas in pan.
Plate French toast and spoon bananas with sauce on top of each French toast stack.

(Family Features) Perfect for any occasion — from family dinners to football watch parties — these mini beef Wellingtons pair nicely with mashed potatoes and green beans or can be served as an easy appetizer before the big game. It’s a downsized version of a hearty favorite that’ll leave everyone asking for more.

Mini Beef Wellingtons
Recipe courtesy of “Cookin’ Savvy”

Mushroom Sauce:
• 1 can (14 ounces) mushrooms
• 1 1/2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon garlic powder
• salt, to taste
• pepper, to taste
• 1/2 cup heavy cream
• 8 ounces beef tenderloin steaks, cubed
• 1 package (17 ounces, 2 sheets) puff pastry
• water
• garlic and herb spreadable cheese
• 1 package (2 1/2 ounces) real bacon pieces
• mashed potatoes, for serving

Directions:
To make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside.
In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well.
Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.
Heat oven to 400 F.
Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce.
Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square.
Place squares on parchment paper-covered cookie sheets and bake 15 minutes.
Spoon spreadable cheese over hot squares and top with bacon pieces.
Serve with mashed potatoes and use leftover mushroom sauce as gravy.
Serve with French bread or breadsticks.

(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy baked spaghetti can bring everybody back to the table, and it won’t break the bank either. 

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

Ingredients:
• 1 pound ground beef
• 1 pound spaghetti noodles
• 1 jar (16 ounces) alfredo sauce
• 1 jar (24 ounces) marinara sauce
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• salt, to taste
• pepper, to taste
• 2 cups shredded cheese
• French bread or breadsticks, for serving

Directions:
Heat oven to 350 F.
Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
Serve with French bread or breadsticks.

(Culinary.net) After a busy season of groups and gatherings, sometimes a new year calls for easy, filling meals you can enjoy with your nearest and dearest. Warm, hearty Meatball Tortellini Soup can do just that as a delicious one-pot solution. Visit Culinary.net to find more warming winter recipes.

Meatball Tortellini Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

Ingredients:
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 16 ounces frozen meatballs
• 19 ounces tortellini
• 6 ounces frozen spinach
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 3/4 cup Parmesan cheese, plus additional for serving, divided
• salt, to taste
• pepper, to taste
• 1/4 cup heavy cream
• bread, for serving

Directions:
In Dutch oven, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Cook over medium heat then add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste.
Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes.
Serve with bread and additional Parmesan cheese.

(Family Features) Starting the morning on the right foot can set the tone for a productive day. Even when crunched for time before work or school, eating a filling breakfast before heading out the door is an important part of setting yourself up for success.
Between work, kids and making it to that early morning workout session, finding time to prepare a quick and tasty meal can be a real challenge. For a flavorful and easy breakfast try something new and delicious with this One-Pot Rice Shakshuka. A dish with origins in the Middle East and Northern Africa, shakshuka is traditionally made with a base of tomatoes, vegetables and seasonings, such as cumin and paprika. Then eggs are cracked on top and cooked in the sauce.
This version takes it a step further with the addition of Minute Instant White Rice, which provides a heartier texture to keep you feeling satisfied longer. Simply precooked and dried — nothing added but convenience — you can enjoy its light, fluffy texture after just 5 minutes in the microwave or on the stove. Plus, it works for those with dietary restrictions, including gluten-free, vegan or vegetarian.

One-Pot Rice Shakshuka
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (28 ounces) diced tomatoes with garlic and herbs
• 2 cups water
• 1 1/2 cups Minute Instant White Rice
• 6 eggs
• 1 tablespoon finely chopped fresh parsley
Directions:
Heat oven to 400 F.
In high-sided, ovenproof skillet over medium heat, heat oil. Add onion, bell pepper, cumin and smoked paprika; saute 8-10 minutes until vegetables are tender.
Add tomatoes and water to skillet. Bring to boil. Stir in rice and reduce heat to low. Cover and cook 3-5 minutes, or until most water is absorbed.
Using spoon, create six small wells in rice mixture. Crack one egg into each well. Transfer skillet to oven; cook 12-15 minutes, or until rice is tender, egg whites are set and yolks are runny, or until cooked as desired.
Garnish shakshuka with parsley before serving.
Tip: For spicy eggs, stir 1 tablespoon harissa paste into rice mixture before adding eggs. Or serve shakshuka with hot sauce.

(Family Features) Starting the morning on the right foot can set the tone for a productive day. Even when crunched for time before work or school, eating a filling breakfast before heading out the door is an important part of setting yourself up for success.
Between work, kids and making it to that early morning workout session, finding time to prepare a quick and tasty meal can be a real challenge. For a flavorful and easy breakfast that can be on the table in just 8 minutes when you’re in a rush, try this Quick Breakfast Skillet. With crispy bacon, scrambled eggs and rich cheddar cheese, it’s a perfect way to fuel your morning.
The secret, convenient ingredient: fluffy Minute Butter & Sea Salt Jasmine Rice Cups. Ready in just 60 seconds to fit into the day with no hassle, this versatile and flavorful ingredient is perfectly portioned in a BPA-free cup and features a delicious blend of familiar flavors to liven up breakfast.

Quick Breakfast Skillet
Prep time: 2 minutes
Cook time: 6 minutes
Servings: 1

Ingredients:
• 1 Minute Butter & Sea Salt Jasmine Rice Cup
• 1 slice bacon, chopped
• 1 egg
• 1/4 cup cheddar cheese, shredded
• cracked black pepper

Directions:
Heat rice according to package directions.
Heat medium frying pan over medium heat and add bacon. Cook about 4 minutes, or to desired doneness.
Scramble egg and add to frying pan. Cook 1 minute, or to desired doneness.
In bowl, mix rice, egg and bacon mixture and cheese. Top with cracked black pepper.
Tips:
Breakfast sausage or breakfast potatoes can be substituted for bacon. Add favorite hot sauce for a little heat.

(Culinary.net) Whether you’re hosting a holiday celebration or enjoying a weeknight meal during this busy season, easy recipes can help make the most of your time. Enjoy more of those precious moments with loved ones and less time in the kitchen with cranberry pulled pork, a slow-cooked solution with sweet cranberries perfectly complementing pork shoulder.

Cranberry Pulled Pork
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

Ingredients:
• 2 cans whole berry cranberry sauce
• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar, divided
• 1 pork shoulder (7-8 pounds)

Directions:
In bowl, mix cranberry sauce, balsamic vinegar and 1/4 cup brown sugar.
Place pork shoulder in slow cooker and rub remaining brown sugar into meat.
Cover meat with cranberry mixture. Cook on low 6-8 hours or high 4-6 hours.

(Culinary.net) Instead of assigning cake cutting duty at your holiday party, let dessert serve itself with these Mini Pecan Cheesecakes from “Cookin’ Savvy.” Individually wrapped for ease and convenience – or for giving as parting gifts – they’re a rich and delicious holiday treat. 

Mini Pecan Cheesecakes
Recipe courtesy of “Cookin’ Savvy”
Yield: 20 mini cheesecakes

Ingredients:
• 1 package plain round shortbread cookies
• 1 tablespoon flour
• 3/4 cup sugar
• 2 packages (8 ounces each) cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 1 stick butter, melted
• 3/4 cup brown sugar
• 3/4 cup crushed pecans

Directions:
Heat oven to 325 degrees.
In muffin pan, fill each hole with paper cupcake liners. Place one cookie in bottom of each cup.
Whisk flour and sugar. Mix in cream cheese. Using hand mixer, blend in eggs one at a time then add vanilla and sour cream. Mix until smooth then spoon on top of cookies.
Mix butter, brown sugar and crushed pecans. Spoon on top of cheesecake mixture.
Bake 25 minutes. Let cool before serving.

(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. 

Asparagus with Cranberry Sauce
Recipe courtesy of “Cookin’ Savvy”
Servings: 6

Ingredients:
• 1/2 pound bacon
• 1 tablespoon butter
• 1 tablespoon garlic powder
• salt, to taste
• pepper, to taste
• 1 bunch fresh asparagus
• 1 can (14 ounces) whole cranberry sauce
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar

Directions:
Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
Place asparagus on platter and pour sauce on top.

(Culinary.net) This time of year is all about food and sweet desserts, but don’t forget to quench guests’ thirst with a seasonal sip. This Christmas Cranberry Punch offers a slightly less sweet take on traditional punch so you can add a touch of tart to the beverage cart. Visit Culinary.net to find more delicious holiday recipe ideas.

Christmas Cranberry Punch
Recipe courtesy of “Cookin’ Savvy”

Ingredients:
• 1 package fresh cranberries
• 1 can pineapple chunks
• 3-4 rosemary twigs
• 6 cans lemon-lime soda, divided
• 64 ounces cranberry juice
• 20 ounces orange pineapple juice
• 1 orange

Directions:
The night before, place four cranberries, two pineapple chunks and a few rosemary sprigs in each hole of silicone muffin pan or ice tray. Cover with 1 can lemon-lime soda and freeze.
Chill remaining soda, cranberry juice and orange pineapple juice overnight.
In punch bowl, mix remaining soda, cranberry juice and orange pineapple juice. Slice orange into 5-6 slices. Add lemon-lime soda ice cubes, handful of cranberries and orange slices. Serve.

(Family Features) Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow.
The star of many seasonal celebrations, turkey can be reused in a variety of post-holiday dishes to cut down on food waste and create fresh new meals your whole family can enjoy. Featuring a unique blend of 100% natural chili peppers, lime and sea salt, Tajín pairs perfectly with turkey, making it a go-to for creative leftovers.
Gone are the days of simply reheating turkey and stuffing or making a turkey sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like leftover turkey carnitas tacos.

Leftover Turkey Carnitas Tacos
Total time: 25 minutes
Servings: 2 (2-3 tacos each)

Ingredients:
• 4-6 garlic cloves, peeled and separated
• 1 pinch salt
• 1⁄2 cup fresh bitter orange juice or fresh lime juice with fresh orange juice combo
• 1⁄2 cup olive oil
• 1 teaspoon Tajín Clasico Seasoning
• 1 cup leftover turkey, shredded
• 1 cup duck fat, ghee or high smoke point oil of choice
• 4-6 tortillas

Toppings (optional):
• pico de gallo
• pickled onions
• cilantro
• pomegranate seeds
• avocado

Direction:
In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Grate butter and mix with dry ingredients.
Carefully add buttermilk and mix until incorporated.
Fold over 5-6 times, roll out and cut into 10-12 rounds.
Place cut biscuits on floured surface.
Refrigerate 30 minutes.

To make turkey pot pie filling:
With mortar and pestle, crush together garlic cloves and salt, make paste and place in medium bowl.
Stir in juice, olive oil and seasoning.
Fold mojo into shredded turkey meat.
In large, heavy-bottomed pot over high heat, melt duck fat and wait until it forms a wave. Add turkey, in batches, stirring often, until meat turns light golden brown, then lower heat to medium. Turn off heat.
Heat up tortillas, place turkey carnitas on top and add pico de gallo, pickled onions, cilantro, pomegranate seeds or avocado as desired.
Note: Once browned in duck fat, carnitas can be stored in the fat overnight and reheated over low heat to melt fat and warm carnitas.

(Family Features) Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow.
The star of many seasonal celebrations, turkey can be reused in a variety of post-holiday dishes to cut down on food waste and create fresh new meals your whole family can enjoy. Featuring a unique blend of 100% natural chili peppers, lime and sea salt, Tajín pairs perfectly with turkey, making it a go-to for creative leftovers.

Leftover Holiday Biscuit Pot Pie
Total time: 45 minutes
Servings: 4

Biscuits:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1/2 cup cold unsalted butter
• 2/3 cup buttermilk
• 1 tablespoon butter, melted

Turkey Pot Pie Filling:
• 1/2 cup turkey fat
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 tablespoon chopped thyme
• 1 tablespoon diamond crystal coarse salt
• 1 tablespoon coarse black pepper
• 1 cup all-purpose flour, divided
• 8 cups cold turkey stock
• Tajín Clasico Seasoning, to taste (about 1 tablespoon)
• 6 cups leftover cooked turkey, chopped

To make biscuits:
In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Grate butter and mix with dry ingredients.
Carefully add buttermilk and mix until incorporated.
Fold over 5-6 times, roll out and cut into 10-12 rounds.
Place cut biscuits on floured surface.
Refrigerate 30 minutes.

To make turkey pot pie filling:
Preheat oven to 375 F.
Heat large pot over high heat and add turkey fat.
Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat.
Add 1/2 cup flour and cook 2-3 minutes.
Add turkey stock 2 cups at a time, allowing to thicken before adding more.
In bowl, mix remaining flour with turkey.
Add turkey pot, bring to simmer until thickened.
Add seasoning, to taste.
Add pot pie filling to casserole dish and gently place biscuits closely together on top.
Brush biscuits with melted butter and bake 25-30 minutes.
Remove from oven and cool 10-15 minutes before serving.