(Family Features) Between football and the holidays, there are plenty of reasons to gather friends and family around to celebrate this time of year. No matter the occasion, one fact remains true – more time with family and friends and less time in the kitchen is important. Don’t let your busy schedule or a complicated recipe keep you from bringing a delicious dish to your next event.
Be everyone’s favorite guest with these perfect party recipes that are quick and easy to make and transport easily. One secret to rich flavor is Musselman’s Apple Butter, a classic Pennsylvania Dutch spread made with apples and cinnamon that can add a special touch to your favorite sweet or savory recipes.
To keep the focus on the fun, here are some tips to help make transporting treats easier:
* To keep casserole lids in place, on a cool dish, crisscross rubber bands over the lid handle.
* To keep food warm and minimize mess, place the dish in a cardboard box and wrap towels around it.
* To reduce day of stress, do prep work the night before or choose recipes, such as Cinnamon Oatmeal Bars, that can be made in advance.
Find more recipes to make, take and share for any occasion or download a free e-Recipe Book at musselmans.com.
Recipe courtesy of Sommer of ASpicyPerspective.com
Cook time: 22 minutes
Servings: 40-55 meatballs
1 tablespoon butter
1/2 cup red onion, grated
1 pound pork sausage
1 pound ground beef
2 cups panko bread crumbs
1 cup Musselman’s Apple Butter
1/4 cup sour cream
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon allspice
1/2 cup beef broth
2 tablespoons honey
1-2 dashes of cayenne pepper
Heat oven to 400 F and line large-rimmed baking sheet with foil.
In skillet over medium heat, melt butter. Add grated onions and saute for 3-4 minutes, until soft.
In large bowl, mix sausage, ground beef, bread crumbs, 1/2 cup apple butter, sour cream, eggs, salt, pepper and allspice. Add onion, once it cools. Use hands to mix well until evenly combined.
Measure one-ounce portions. Roll tight balls and place them on baking sheet, close together, but not touching. Bake for 15 minutes.
Meanwhile, mix remaining apple butter with beef broth, honey and 1-2 dashes of cayenne pepper. Whisk well.
Remove meatballs from oven. Pour sauce over top, making sure to cover each meatball, and place back in oven for 5-7 minutes.
Once cooked through, shake baking sheet a little to loosen meatballs and serve warm.
Cinnamon Oatmeal Bars
Cook time: 40 minutes
1 cup flour
1 cup old-fashioned oatmeal
3/4 cup light brown sugar
1/4 teaspoon salt
8 tablespoons butter, melted
1 cup Musselman’s Apple Butter
Heat oven to 350 F. Coat 8-by-8-inch baking pan with vegetable cooking spray. Line with heavy-duty foil, leaving overhang on two sides to facilitate removal of bars from pan. Coat foil with cooking spray.
In medium bowl mix flour, oatmeal, sugar and salt. With fork, stir in butter until well mixed and clumps form, then spread half the oatmeal mixture over foiled pan bottom, pressing to form a thin crust. Spread apple butter over crust, then sprinkle remaining oatmeal mixture on top.
Bake until crisp and golden brown, 30-40 minutes. Cool to room temperature. Use foil “handles” to remove bars from pan. Cut into squares and serve.
Source: Musselman’s Apple Butter
November 11, 2015 | admin
(Family Features) The busy season has arrived. It’s that time when we’re more likely to skip a meal, or just nibble without much thought about what we’re eating because there seems to be no time to prep a meal.
Good news. Making a tasty, quick meal just got a lot easier with individual serving cups of READ 3 Bean Salad. Convenient, one serving portions of this homemade-style bean medley require no refrigeration so they are always ready. Simply pull the seal off the top of the cup and eat.
Stash them in a desk drawer, or toss them in the lunch box. At home, keep them on hand in the pantry or chilled in the refrigerator. The classic green, wax and kidney bean combination in a sweet-tangy dressing makes the perfect jump-start for all kinds of salads, and is especially convenient when making a meal for one or two.
Five-ingredient Quick Italian Bean Salad is just one example. Chopped tomatoes and cooked chicken, a sprinkle of shredded Parmesan and some Italian seasoning or fresh basil plus a cup of bean salad make a main dish in minutes. No chicken? What about cooked shrimp, deli ham or sliced salami? Any of these could substitute.
Use your imagination for other delicious combos. Leftovers are a perfect place to start. If there’s pasta, toss with the bean salad for the quickest pasta salad ever. Add that smidge of pesto in the fridge for an instantly different flavor profile. Make a speedy antipasto by topping the cup with some tapenade and serving with thinly sliced prosciutto and breadsticks. Salad greens on hand? Just toss the beans and greens, then dig in.
For more recipes and information, visit readsalads.com.
Quick Italian Bean Salad
Preparation Time: 10 minutes
1 single serve READ 3 Bean Salad Cup
1/2 cup chopped fresh tomatoes
1/4 teaspoon Italian seasoning (optional)
2-3 ounces cooked chicken (see note)
1 tablespoon shredded Parmesan cheese
fresh basil, thinly sliced
Drain salad cup. Place salad on plate or in shallow bowl.
Top with tomatoes; sprinkle with Italian seasoning, if desired. Add chicken; toss to combine. Sprinkle with cheese and basil.
Notes: For chicken, use refrigerated grilled chicken strips, leftover cooked chicken or rotisserie chicken torn into shreds or cut into strips or thin slices. Recipe can be doubled.
* Substitute cooked shrimp for chicken.
* Use rosemary, oregano, chives, parsley or other favorite herbs in place of basil.
* Try other seasoning blends such as no-salt added, Mediterranean, etc.
* Sprinkle minced garlic over tomatoes.
Nutrition information per serving: 200 calories; 20 g protein; 16 g carbohydrate;
6 g total fat; 300 mg sodium; 50 mg cholesterol; 3 g dietary fiber; 2 mg iron; 0.07 mg thiamin; 823 IU vitamin A; 16 mg vitamin C.
Source: Seneca Foods
November 4, 2015 | admin
(Family Features) When the fall weather hits, every ghoul, ghost and goblin knows that Halloween is lurking around the corner. To get the whole family in the spirit this season, pick the perfect pumpkin, dress up in the scariest costumes and serve up these frightfully delicious treats.
The Freaky French Toast and Candy Corn Pudding are two kid-friendly dishes that are almost too spooky to eat. The secret ingredient is Limited Edition TruMoo Orange Scream milk. Inspired by an orange frozen pop with vanilla ice cream, this creamy orange milk will surely cast a spell on all those who taste it. Made with wholesome low-fat white milk with no artificial growth hormones or high fructose corn syrup and brought to you by your local, trusted dairy, it’s delicious and nutritious.
Whether you dare to use TruMoo Orange Scream as a colorful ingredient in your favorite Halloween treats, or enjoy it on its own – you’ll be surprised by how quickly it disappears.
For more Halloween-inspired recipes featuring TruMoo Orange Scream, visit TruMoo.com, and find TruMoo Milk on Facebook, Twitter and Pinterest.
Freaky French Toast
Prep Time: 10 minutes
Cook Time: 10 minutes
1 cup TruMoo Orange Scream milk
3 large eggs
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1 loaf challah bread
3 tablespoons butter, divided
warm maple syrup (optional)
In large bowl, combine milk, eggs, grated orange peel and cinnamon to blend well. Slice challah bread into 1-inch-thick slices.
In 12-inch skillet over medium heat, melt 1tablespoon butter. Dip bread into milk mixture, letting each side soak for 30 seconds. Add butter to skillet. Over medium heat, cook bread until golden, about 4 minutes on each side. Repeat with remaining butter and bread.
Dust with confectioners’ sugar. Serve with warm maple syrup.
Candy Corn Pudding
Prep Time: 15 minutes
2 cups TruMoo Orange Scream milk
1 box (3.56-ounces) instant white chocolate pudding
red and yellow food coloring
1/2 cup whipped cream
In large bowl, beat milk and instant pudding with wire whisk or mixer until thickened. Spoon 1/2 of mixture into bowl. Tint with food coloring to dark orange shade.
To serve, spoon 1/2 of original color pudding (light orange) into 2 tall dessert glasses. Layer with dark orange pudding. Top each with whipped cream. Refrigerate until ready to serve.
Source: TruMoo Chocolate Milk
October 28, 2015 | admin
Try these high protein breakfast recipes with milk to power your day
(Family Features) Everyone knows breakfast is the most important meal of the day, but the chaos of trying to get the whole family ready in the morning can sometimes make it fall by the wayside. That’s why it’s important to have quick, easy and nutritious breakfast ideas and recipes on hand, especially ones even picky eaters will enjoy.
Eating a breakfast with enough protein can help start the day off right with energy and focus. Many experts now recommend getting 25-30 grams at every meal, including breakfast. However, a typical breakfast only contains an average of 13 grams of protein. One easy way to increase the protein content of your morning meal is to add an 8-ounce glass of milk. Every 8-ounce glass of milk – whether organic, flavored or white – provides nine essential nutrients, including eight grams of high-quality protein to help start the day on the right foot.
So, power up with protein in the morning with recipes like this herbed cream cheese and egg sandwich. When paired with a glass of milk, it provides 27 grams of protein – a perfect start to those busy days. For even more easy breakfasts powered with protein, visit milklife.com.
Herbed Cream Cheese and Egg Sandwich
Recipe courtesy of Kath Eats Real Food Blog
2 slices whole wheat bread
2 tablespoons light cream cheese
1/2 teaspoon herbs de Provence
1 teaspoon butter
Put two slices of bread into toaster.
Allow cream cheese to soften and mix in herbs.
Heat skillet to medium and add butter.
When butter melts, crack in egg and cook for 3-4 minutes, flip and cook for 1-2 minutes more, until yolk is cooked through.
Spread herby cream cheese on toast and top with egg.
Serve with 8-ounce glass of milk.
Nutrition information: 510 calories; 14 g fat; 7 g saturated fat; 215 mg cholesterol; 27 g protein; 64 g carbohydrates; 8 g fiber; 900 mg sodium; 370 mg calcium (35% of daily value). Nutrition figures based on using fat free milk and Great Harvest Honey Wheat bread, and include an 8-ounce glass of milk
October 21, 2015 | admin
(Family Features) Beyond breakfast and dessert, a satisfying glass of milk complements a range of culinary flavors, from savory to sweet to spicy, adding delicious taste and unique mouth feel to every bite. From tried and true traditional pairings, such as peanut butter and jelly sandwiches, to exciting new culinary tastes, pairing milk with food makes for a complete and satisfying dining experience.
“It’s widely accepted that adding an unexpected ingredient – such as a touch of salt to watermelon – can enhance flavors in notable ways,” said Steve James, executive director of the California Milk Processor Board, creators of the iconic got milk? campaign. “We’ve applied that same principle to our new Food Loves Milk campaign, which features exciting food pairings inspired by the latest culinary trends. Whether you’re enjoying a rich peanut butter and jelly sandwich, or spicy eggs with Sriracha, a refreshing glass of milk is the ultimate pairing beverage.”
Pairing foods and beverages that complement each other is a natural and satisfying way to construct meals. Savory and sweet nuances from a variety of cultures and unexpected ingredients can enhance flavors and add fresh appeal. California, with its diverse population, is impacting the American palate in new and exciting ways. Inspired by California’s growing foodie culture, the Food Loves Milk campaign includes exciting taste adventures such as Spicy Sriracha Penne, Mexican Chocolate Bread Pudding, Korean Fried Chicken and Mediterranean Fire Roasted Chiles.
“Milk is a versatile and unique beverage that complements a range of exciting flavors, from savory to spicy to sweet,” James said. “For generations, milk has had a healthy relationship with food, pairing perfectly with traditional favorites. These new innovative milk pairings offer a delicious new way to enjoy milk.”
For pairing suggestions and more information about the “Food Loves Milk” campaign, visit gotmilk.com and follow got milk? on Facebook, Twitter and Instagram.
Recipe courtesy of Chef Manny Carr of Lela’s Restaurant, Fresno, California
4 tablespoons corn or vegetable oil
4 airline, skin-on chicken breasts
salt and pepper, to taste
3 tablespoons extra virgin olive oil
3 ears of corn, roasted, kernels sliced off
1 red onion, julienned
2 red bell peppers, julienned
1 teaspoon ground cumin
1 teaspoon minced garlic
1 tube high-quality beef chorizo
1 1/4 cups all-purpose flour
2 1/2 cups whole milk
1 bunch cilantro, chopped
salt and pepper, to taste
1 small bag potato chips, semi-crushed
1/4 cup diced green onion
For chicken: Heat oven to 400 F. In saute pan, heat corn or vegetable oil over medium heat until it starts to smoke. While oil is heating up, season chicken with salt and pepper and lay skin-side down. Cook about 1 minute before placing pan in oven. Roast chicken for 10-12 minutes, turning every 4 minutes until done.
For veggies: In another saute pan, heat olive oil. Add corn, onion and peppers and saute for about 4 minutes, then add cumin, minced garlic and dash of salt and pepper.
For gravy: In small pot, cook chorizo on medium heat, constantly stirring. Do not strain oil. Add flour and keep stirring. Slowly add milk and let simmer for 1 minute. Continue adding milk until desired thickness. Finish by adding chopped cilantro and salt and pepper, to taste.
To serve, plate chicken over sauteed vegetables and pour gravy over both, as desired. Top with semi-crushed potato chips and green onions, and pair with glass of milk.
October 14, 2015 | admin
Source: Got Milk?
(Family Features) If you’re looking for new ways to enjoy the delightful flavors of veggies, you may find inspiration in unexpected places. Pasta provides the perfect backdrop for a medley of your favorite garden flavors, but you can take those dishes to a whole new level with a little update to your everyday meal.
Building your dish around flavored pasta allows you to instantly create layers of deliciously palate-pleasing tastes and textures. One way to brighten up your flavor is with new Buitoni vegetable-infused pasta, which is inspired by the abundant gardens of Italy.
This unique style of pasta is created by folding real vegetables into the dough for a visually stunning pasta. For example, the pasta in this recipe for Red Pepper Ravioli with Pan-Roasted Corn features pureed sweet red pepper incorporated directly into the dough for a rich combination of color and flavor.
Find more ideas to enhance your everyday meals at buitoni.com.
Red Pepper Ravioli with Pan-Roasted Corn
Prep time: 10 minutes
Total time: 30 minutes
1 package (9 ounces) Buitoni Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
Sea salt and ground black pepper
1 1/2 cups frozen corn, thawed
1-2 cloves garlic, finely chopped
2 tablespoons torn fresh basil leaves
1/4 cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese
Prepare pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tablespoon oil and 1 tablespoon butter. Season with salt and pepper. Cover and keep warm.
In large skillet over medium heat, add remaining 2 tablespoons oil with remaining 1 tablespoon butter. Add corn; cook without stirring 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally, 1 minute or until corn is uniformly browned. Stir in 1/2 cup reserved cooking water. Cook 2 minutes, stirring to loosen brown bits.
Pour corn mixture over pasta; toss gently to coat. Add remaining pasta water if needed. Season with salt and pepper. Sprinkle with basil. Serve with cheese.
Ravioli with Brown Butter and Asparagus
Prep time: 5 minutes
Total time: 15 minutes
1 package (18 ounces) Buitoni Refrigerated Three Cheese Asparagus Ravioli 1/2 pound thin asparagus, cut into 2-inch pieces (tough ends discarded)
4 tablespoons unsalted butter
Sea or kosher salt to taste
1/4 teaspoon crushed red pepper flakes
2 tablespoons Buitoni Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons chopped fresh parsley, chervil or basil
Prepare pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
In medium saucepan over medium heat, melt butter, whisking occasionally, until butter solids turn golden brown. Season with salt and red pepper flakes; add asparagus and cooked pasta. Toss gently to coat.
Top with cheese and parsley. Serve immediately.
October 7, 2015 | admin
(Family Features) When you think of fall comfort foods, you think of those hearty meals from home: rich stews, soups and chili, pot pies and one-pot dishes. This year, put a new twist on those tastes of home.
Sorghum, a grain that resembles bulgur or wheat berries, is a healthy and tasty way to add variety to your favorite comfort foods. You can use sorghum in its whole grain form or pearled for great tasting, healthy dishes just like you would use rice. Its mild taste absorbs other flavors well, and its hearty texture is ideal for cool-weather recipes. What’s more, sorghum boasts an impressive nutritional profile. Naturally gluten free, it’s a hearty, soft bite solution to meeting the goal of 2-3 servings of whole grains each day.
Easy to prepare ahead and freeze, sorghum doesn’t compromise quality and also lends convenience to dishes that will warm you from the inside out. For best results, soak the whole grain overnight in cool water, then drain and cook 1 cup of sorghum in 3 cups of water – 35 minutes for pearled sorghum and 45 minutes for whole grain sorghum.
Find a new comfort food favorite with this risotto dish, and explore more recipes at healthysorghum.com.
Sorghum Butternut Squash Risotto
Recipe courtesy of Barbara Kliment, Nebraska Grain Sorghum Board
4 cups chicken broth
1 large vanilla bean or 1 tablespoon vanilla paste
3 cups peeled butternut squash, cut in 1-inch cubes
2 tablespoons butter, plus 1 tablespoon
1/2 cup chopped onion
1 1/2 cups pearled sorghum
1/2 cup dry white wine
1/2 cup grated Parmesan
1/2 teaspoon salt
pepper to taste
chives for garnish (optional)
In medium saucepan, warm broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add with bean to broth. (Or use vanilla paste.)
Bring to simmer; reduce heat to low. Add squash and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a separate dish. Turn heat on broth to very low and cover to keep warm.
Meanwhile, in large, heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion; saute until tender, about 3 minutes. Add sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes. Add 1 1/2 cups broth, cover and cook until almost completely absorbed, about 10-15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more until sorghum is tender but still firm to bite and creamy, about 20 minutes total.
Discard vanilla bean. Turn off heat; gently stir in squash, cheese, remaining butter, salt and pepper. Transfer to serving bowl and sprinkle with chives or additional Parmesan. Serve immediately.
Source: United Sorghum Checkoff Program
September 30, 2015 | admin