(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.

(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.