Friday, October 31, 2008

Healthful Breakfast Treats Let You Wake Up To Paradise

(NAPSI)-More and more Americans are waking up to a nutritious, delicious fact: Eating macadamia nuts every day can improve blood cholesterol levels, according to a study conducted at a leading university.

Macadamia nuts are cholesterol-free and provide protein, fiber, vitamin B6, thiamine, magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may also be good for your health.

To help you enjoy macadamia nuts all day long, the experts at Hershey offer these recipes for a breakfast or brunch with a tropical flair:


3¼ cups all-purpose flour

½ cup sugar

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon salt

1 cup Mounds® Sweetened Coconut Flakes

1 cup Hershey's® Premier White Chips

½ cup Mauna Loa® Macadamia Nut Baking Pieces

2 cups chilled whipping cream

2 tablespoons fresh lime juice

2 to 3 teaspoons freshly grated lime peel

2 tablespoons butter, melted

Additional sugar

Heat oven to 375° F. Lightly grease 2 baking sheets. Stir together flour, ½ cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.


Crumb Topping (recipe follows)

6 tablespoons butter or margarine, softened

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

1¼ cups milk

1 egg

1 teaspoon vanilla extract

White Drizzle (recipe follows)

Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Prepare Crumb Topping; set aside. Beat butter, granulated sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon; beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Pour ½ batter into prepared pan; top with ½ Crumb Topping. Gently spread remaining batter over topping. Sprinkle remaining topping over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely. Prepare White Drizzle; drizzle over cake.

Crumb Topping: Combine ⅔ cup packed light-brown sugar, ½ cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup Hershey's® Premier White Chips and ½ cup Mauna Loa® Macadamia Nut Baking Pieces in medium bowl. Mix until crumbly.

White Drizzle: Beat together ¾ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and ¼ teaspoon vanilla extract. If necessary, add additional milk ½ teaspoon at a time until of desired consistency.

12 to 16 servings.

You can find more information and recipes online at

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Thursday, October 30, 2008

Blueberry Cobbler-Sweet And Juicy

(NAPSI)-Blueberry Cobbler bubbling in the oven warms the house with a cozy aroma. And now, with a recipe featuring frozen blueberries, you can turn out this classic dessert whenever you like.

Frozen blueberries are available year-round and they're ready to use. Just measure them-still frozen-and add to your recipe.

With a stash of blueberries in the freezer, you can use these quick ideas:

• Make instant frozen yogurt: in a food processor, whirl 2 cups frozen blueberries with one cup yogurt.

• Make pancake topping: stir frozen blueberries into real maple syrup; heat until warm.

• Make blueberry dessert topping: heat ¼ cup blueberry preserves and 2 tablespoons fruit-flavored liqueur; stir in 1 cup frozen blueberries; heat through.

Blueberries-frozen or fresh-combine the best that nature has to offer: good nutrients and luscious flavor. A whole cup of blueberries has just 80 calories and provides fiber, vitamin C and manganese our bodies need. For more nutrition information and great recipes, visit


1 bag (1 pound) frozen blueberries (about 3½ cups)

1 tablespoon cornstarch

2 tablespoons lemon juice

1 cup all-purpose flour

1 cup turbinado (raw) sugar or granulated sugar, divided

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

3 tablespoons butter, melted

¾ cup boiling water

Preheat oven to 350° F. Spread blueberries in ungreased 8- or 9-inch-square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, ½ cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth). Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining ½ cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

YIELD: 8 portions

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Wednesday, October 29, 2008

A Kernel of Truth: New Study Reveals Health Benefits of Corn Products

(ARA) - For generations, children have been told to eat their carrots because it was good for their eyes. A new study may have moms saying the same about corn bread, corn flakes and other breakfast cereals.

The Journal of Agricultural and Food Chemistry recently published a new study that shows milled yellow corn products are rich in antioxidants, especially carotenoids such as lutein. Carotenoids are yellow and orange plant pigments known for their association in the prevention of chronic diseases including cancer, cardiovascular disease and macular degeneration.

The study found that milled yellow corn products have a high level of bioaccessibility, which is the amount of nutrients available for absorption by the body after digestion. In fact, the process of milling corn products makes key vitamins and nutrients more easily utilized than from many other foods.

“The available bioaccessibility of carotenoids from milled corn products is as high if not higher than many other foods such as spinach, carrots and tomatoes, which are well-known for their high levels of carotenoid antioxidants,” explains Dr. Mario Ferruzzi, associate professor, Department of Food Science, Purdue University and author of the study.

Milled corn is found in a wide variety of food including corn meal, grits, corn flour, corn flakes and breakfast cereals. In addition to being rich in antioxidants, milled corn foods are delicious, making it easy to get essential nutrients such as carotenoids into one’s diet.

“Vegetables remain an important source of carotenoids but this study demonstrates that consumers of all ages can feel good about eating milled corn products knowing that they provide essential nutrients to keep the body healthy,” says Judi Adams, MS, RD and president of the Grain Foods Foundation.

Here are some easy and delicious recipes using milled corn products to help boost your antioxidant intake.

Corn Bread

1 cup cornmeal
1 cup flour
1 Tbsp. baking powder
1/2 tsp. salt
2 to 4 Tbsp. sugar (optional)
1 egg
1 cup fluid milk
1/4 cup canola oil

Mix cornmeal, flour, baking powder, salt, and sugar (if used). Set aside. Beat egg. Add milk. Add canola oil. Add to cornmeal mixture and stir just enough to mix. Fill a greased pan half full. Bake at 425 F for 20 to 25 minutes until lightly browned.

Recipe provided by North American Millers’ Association

Golden Almond and Pear Cobbler

6 cups sliced ripe pears (about 6 medium)
1/4 cup almond flavored liqueur (substitute 1/4 cup water and 1/4 teaspoon almond extract for almond flavored liqueur if preferred)
1/4 cup sugar
1 teaspoon cornstarch
1/2 cup yellow corn meal
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 tsp. baking powder
1/4 cup (1/2 stick) margarine
1 egg, slightly beaten
2 Tbsp. milk
1 Tbsp. sugar
Heat oven to 425 F. Combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix well. Spoon into 8-inch square glass baking dish. Bake 10 minutes. Combine corn meal, flour, 1/4 cup sugar, almonds, baking powder and salt; cut in margarine until mixture resembles coarse crumbs. Stir in combined egg and milk, mixing until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake an additional 15 to 18 minutes or until golden brown. Serve warm with sweetened whipped cream or vanilla ice cream, if desired.

Recipe provided by Quaker

For more information about the benefits of milled corn products, visit

Courtesy of ARAcontent

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Tuesday, October 28, 2008

Take A Break And Indulge

Complimentary samples of Dessert Truffles will be given away around the country for two hours in November.

(NAPSI)-When life gets hectic, it's often hard to find some time for a quick break in your day. Whether it's to pick up a cup of coffee, grab a sandwich or enjoy a 10 minute massage, it's important to remember to take some time for yourself. Despite the current economy, you can still find ways to indulge yourself without making an unexpected dent in your wallet.

On Thursday, November 20th, Godiva will help you take a break from your daily routine and satisfy your sweet tooth at no cost. In honor of Truffle Month, the Chocolatier is hosting "Truffle Break" from 1:00-3:00 p.m. Chocolate lovers can go into any boutique nationwide for complimentary samples.

Godiva will be sampling its newest truffle line, European Dessert Truffles. The exclusive collection, available for a limited time only, allows you to select your favorite dessert from the best of European pastry and confection.

Godiva's chef chocolatiers have masterfully reinterpreted six desserts as decadent truffles--Lemon Chiffon Cake, Caramelized Apple Tarte, Crème Brûlée, Chocolate Soufflé, Bananas Foster and Black Forest Torte. For the first time, these desserts are brought together in one unique experience.

Visit for a list of Godiva boutiques nationwide.

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Monday, October 27, 2008

Pasta Sauce...Not Just For Pasta Anymore

(NAPSI)-When you are pressed for time in the kitchen, few things are simpler or more satisfying than a jar of specialty pasta sauce served over your favorite steaming-hot pasta.

One brand even adds wine, an Italian culinary tradition, which adds flavor and richness.

Jarred pasta sauce can be one of the most versatile staples of a well-stocked kitchen, used in a wide variety of ways to make the job of the home chef a little easier and the results a lot more rewarding.

Here are some tips:

• Always keep jars of high-quality pasta sauce in the cupboard. With freshly chopped onion and carrots, a few fresh herbs and a protein such as chicken or beef, you can have a hearty homemade chicken cacciatore or savory Italian beef braise on your table fast.

• Combine jarred pasta sauce with water or broth. Add a drained can of Tuscan white beans, your choice of fresh, seasonal vegetables and a handful of uncooked pasta, heat gently and serve with fresh grated Parmesan. You've just created delicious, meatless minestrone.

• For best results, check the label. Look for fresh and natural ingredients and no preservatives.

• For a quick Bolognese, add one pound of ground beef, veal, turkey, pork or chicken, sautéed in a bit of extra-virgin olive oil until cooked, to one jar of pasta sauce. Simmer on low heat for 10 minutes and serve with the pasta of your choice and crusty garlic bread.

• The best tomatoes for sauce are Italian plum tomatoes. Simple and elegant Napa Valley Bistro Marinara Sauces are made with tomatoes imported from the San Marzano region of Italy. Napa Valley Bistro robust, full-flavored, classic sauces are made with vine-ripened plum tomatoes from California. The sun-ripened tomatoes contain plenty of the anti-oxidant lycopene and vitamin C.

• These sauces are complete recipes ready to enjoy right out of the jar. But when you're feeling adventurous and have a little more time to spare, they make an excellent base for all your culinary creations, adding a layer of richness and flavor that plain canned tomatoes can't deliver.

Made with heart-healthy extra-virgin olive oil, Napa Valley Bistro Sauces are the only sauces with Napa Valley wine added.

You may care to try them in recipes like this:

Easy Napa Valley Bistro Braised-Beef Short Ribs

(Serves 6-8)

4 lbs. beef short ribs

1/4 c. Mezzetta Extra-Virgin Italian Olive Oil

1 jar Napa Valley Bistro Porcini & Portabella Mushroom sauce

1 t. Mezzetta Crushed Garlic

2 c. beef broth

1/2 c. red wine

1 bay leaf

1 sprig rosemary

1/2 yellow onion, roughly chopped

1/2 cup celery

1/2 cup carrots

Minced fresh parsley

Kosher salt and freshly ground pepper to taste

Preheat the oven to 350° F. Place the olive oil in a pan over medium-high heat, season the short ribs with salt and pepper and brown all sides. Place the short ribs into a deep baking dish and cover with all of the remaining ingredients. Cover tightly with aluminum foil and cook for 3-4 hours, until the meat is tender and falling off of the bone. Skim fat off top or refrigerate, covered, overnight, and remove fat before gently reheating and serving.

To serve, place the meat on a platter, whisk the sauce and spoon on top. Garnish with minced fresh parsley and serve with rice, potatoes, pasta or polenta.

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Sunday, October 26, 2008

Planning A Sports Party That Will Score With Your Guests

(NAPSI)-Hosting a successful sports party involves more than fun and games. Fortunately, a little bit of planning can help to remove much of the stress and help you create a party that will be a hit with your guests. Here are some tips:

• When it comes to televisions on the day of the big game, more really is better. Set up as many TV sets as you have available around the party area.

• Have at least one space reserved for guests who aren't interested in the game and would like a quieter place to talk.

• You can also set up one room with a television for serious sports fans who don't want to be distracted by conversation.

• Plan on plenty of beverages and don't forget the nonalcoholic options such as juices, waters and sodas.

• If you feel you have to decorate, think in terms of team colors, balls, uniforms and pennants. But don't knock yourself out. Most eyes will be more impressed by the clear reception on your television.

• Have lots of paper towels, napkins and stain cleaner handy in the event things get really exciting.

• Don't prepare recipes that will keep you locked in the kitchen all night. You should enjoy the game and the party, too.

• Keep the food simple and portable. Think buffet items, appetizers and snacks.

For example, you might want baked potato skins, pizza slices and a variety of chips and dips. Plus, there's always cheese and crackers, cold cuts and sandwich fixings so guests can build their own. Don't forget raw vegetables and pieces of fruit.

If you are looking for a snack that's heart healthy and satisfying, consider macadamia nuts. They are a source of monounsaturated fat, which, when eaten regularly as part of a heart-healthy diet, may help displace sources of cholesterol-raising saturated fats in the diet.

In addition to their great taste, nuts are cholesterol free and contain important nutrients including protein and fiber. They can also be a delicious way to get vitamins such as B6 and thiamine and minerals like magnesium, copper, selenium, phosphorus and manganese.

While they're tasty on their own, they can also serve as the key ingredient in an elegant snack aimed at your guests' sweet tooth:



1 cup Hershey's® Special Dark® Chocolate Chips or Hershey's® Premier White Chips

½ cup Mauna Loa®

Macadamia Baking Pieces

¾ cup (1½ sticks) butter

¾ cup sugar

3 tablespoons light corn syrup


1. Line 8- or 9-inch square or round pan with foil, extending foil over edges of pan; butter foil. Stir together baking chips and nuts. Reserve 2 tablespoons baking chip and nut mixture; sprinkle remaining chip mixture over bottom of prepared pan.

2. Combine butter, sugar and corn syrup in medium-heavy saucepan; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture boils. Cook and stir until mixture turns a light caramel color (about 15 minutes).

3. Immediately pour mixture over chip and nut mixture in pan, spreading evenly. Sprinkle reserved 2 tablespoons chip mixture over surface. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. Makes 1 pound of candy.

To learn more, visit

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Saturday, October 25, 2008

Five Smart Ways to Save Money at the Supermarket

(ARA) - What’s a shopper to do when the prices of grocery staples are going through the roof? Erin Gifford, grocery savings expert with, offers five ways to save serious money at the supermarket this week.

1. Keep Your Eyes Peeled for Coupons: There are many more places to find coupons today than the Sunday paper. Online coupon Web sites let you select the coupons you want to print and cut out to use at your grocery store. Also, frequent the Web sites of your favorite brands for printable coupons and sign up for special coupon offers by mail or e-mail.

You can even go online to order coupons at a site like for a few cents each. This is great if you want to stock up on sale items and need more than one coupon to use with each item you buy.

2. Maximize Your Store Loyalty Card: If you don’t have a store loyalty card, sign up for one. It’s one of the easiest ways to save money on groceries each week. Many loyalty programs send extra coupons in the mail or e-mail, and even offer discounts on the food bill once a certain amount is spent in the store.

Some loyalty card users can also take advantage of electronic coupons, like those at These coupons can be loaded onto store loyalty cards and automatically redeemed at checkout. No printing or clipping necessary.

3. Be a Strategic Coupon User: Some retailers, such as Target and Walgreens, offer special coupons that can only be used at their stores. You can use these coupons along with manufacturer’s coupons on the same product for extra savings. By doubling up you can sometimes get products for free or nearly free.

Some grocery stores also double or triple coupons and often only on certain days of the week. Check your local store and shop the days when they’re multiplied for maximum savings.

4. Look for Rebates and Free-bates: A great way to save is through rebates and free-bates, which refund you the full purchase price. You can make money in some cases when you use a coupon and then get a full price free-bate. The ads for these deals can lure you in so don’t forget to send in the forms.

5. Read Money-Saving Blogs: Check out money-saving blogs that share with readers shopping tips and advice, coupons, free samples and round-ups of the best deals at local grocery stores. These Web sites have taken the work out of matching coupons with great sales to help you save money. Two to check out are and

Courtesy of ARAcontent

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Friday, October 24, 2008

Prepare A Plum Perfect Holiday Dressing

(NAPSI)-It happens every year, all across America. The holiday traditionalists square off with the innovators. On one side of the table, the former insist on time-honored family recipes. Meanwhile, the latter want something a little different, just this once. Sound familiar?

Perhaps this year, it's time for a compromise--such as a classic dressing with a nontraditional twist--dried plums. They'll add a touch of moisture and a hint of sweetness that go perfectly with the sweet-savory palate and, remarkably, they can even give a boost to other ingredients you combine them with.

"I use California Dried Plums in my cooking all the time, because they add moisture and flavor-enhancing benefits," said Chef and Owner Sean O'Brien of San Francisco's Zinnia Resturant. "There are natural elements in dried plums which help heighten the flavors of other ingredients in a recipe--whether it's a dessert or something savory."

It's the fiber and sorbitol, a sugar alcohol, in dried plums that give them their unique moisture-enhancing qualities. In addition to providing benefits as a cooking or baking ingredient, dried plums are conveniently ready-to-eat right from the package as a healthful snack. Packed with important vitamins, minerals and antioxidant power, they can help you achieve and maintain good digestive health--and that may mean better health overall.

And as for holiday dressings, "dried plums will make a dramatic difference in both moisture and flavor," O'Brien said. "No more bland, bone-dry stuffing."

And no more debating over tradition. This holiday season, add some chopped dried plums to that favorite family dressing, or try this easy recipe. Either way, you'll have something both culinary conservatives and progressives can agree on--moist, sweet, plum perfect dressing.

California Dried Plum and Chestnut Holiday Dressing

Prep time: 20 minutes

Cook time: 50 minutes

1 (1-pound) loaf rustic multigrain bread

4 tablespoons butter or vegetable oil

1 cup diced celery

1 cup diced onions

1 tablespoon crushed fennel seed

2 cups coarsely chopped pitted California Dried Plums

1⅓ cups coarsely chopped cooked chestnuts*

½ cup chopped parsley

1 teaspoon salt

¼ teaspoon black pepper

4 cups turkey or fat-free low sodium chicken broth

2 eggs (optional)

Heat oven to 400°F. Cut crust from bread and discard. Cut bread into large pieces; pulse in food processor to coarse crumbs. In large skillet over medium heat, melt butter. Add celery, onions and fennel seed. Cook, stirring occasionally, about 5 minutes or until vegetables are soft. In large bowl, combine bread crumbs, vegetables, dried plums, chestnuts, parsley, salt and pepper. Add broth and mix gently but thoroughly. (If using eggs, whisk with broth before adding to rest of ingredients.) Transfer to 2-quart shallow oven-proof baking dish; cover loosely with buttered sheet of foil, buttered side down. Bake 30 minutes; remove foil and bake 15 to 20 minutes more or until top is browned.

Yield: 8 servings (1 cup/serving).

*Cooked chestnuts are available canned, bottled or vacuum-packed. Be sure to purchase unsweetened chestnuts.

Nutrition Information Per Serving (without eggs): 338 calories; 15 mg cholesterol; 73 calories from fat; 8 g fat; 394 mg sodium; 58 g carbohydrate; 7 g protein; 6 g fiber; 610 mg potassium

For more recipes featuring California Dried Plums, visit

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Thursday, October 23, 2008

What is PB's perfect pairing this National Peanut Butter Lovers Month? Produce.

PRNewswire/ -- There is no denying that most people need to increase their daily intake of fruits and vegetables. For some, the recommended daily consumption seems daunting. During Peanut Butter Lovers Month this November, try dressing up those fruits and veggies with fun, flavored peanut butters and peanut butter recipes for dishes that are sure to please everyone in the family.

According to Produce for Better Health Foundation, 90 percent of Americans consume fewer fruits and vegetables than the recommended daily amount, which ranges from 2 to 6 1/2 cups each day. Peanut butter, on the other hand, is consumed in 89 percent of households in the United States.

"Peanut butter is the perfect partner for almost any fruit or vegetable because it's a flavor that we already love," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "According to Weekly Reader, 64 percent of students said they would eat more produce if paired with peanut butter. Peanut butter tastes great with many different types of produce -- from broccoli and spinach to pears and pineapple. This Peanut Butter Lovers Month, get creative to encourage healthy eating."

Peanut butter is a good source of vitamin E and an excellent source of niacin, an essential vitamin that converts food to energy, both of which are important for proper growth and development. Peanuts, peanut butter and other peanut products are high in protein, have no trans fats and are cholesterol-free.

Trying to get more fruits and vegetables in to your family's diet -- or your own? The ideas below are just a few fun ways to combine fresh produce and peanut butter into delicious, healthful meals and snacks.

-- Add P.B. Loco Asian Curry Spice peanut butter to your favorite fruit
chutney for a tasty vegetable dip.
-- In the mood for a decadent dessert? Dress up a traditional baked apple
with Peanut Butter & Co. Cinnamon Raisin Swirl peanut butter.
-- Add a bit of olive oil and salt and pepper to Sunland Onion Parsley
peanut butter and you have the perfect sauce for steamed mixed
vegetables -- serve as a side dish or over rice as an entree.

For recipes and photos of the dishes mentioned above, as well as other information about USA-grown peanuts and peanut butter, check out .

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Wednesday, October 22, 2008

Harry and David Issues Nationwide Allergy Alert on Undeclared Pecans in Harry & David Moose Munch Confection, Milk Chocolate Gingerbread

Harry and David, of Medford, Oregon, is voluntarily recalling approximately 400 1 lb. 4 oz. boxes labeled Harry & David Moose Munch Confection, Milk Chocolate Gingerbread because the package may contain a different Moose Munch product which contains pecans not declared on the ingredient statement. People who have an allergy or severe sensitivity to pecans run the risk of serious or life-threatening allergic reaction if they consume this product.

Affected product was distributed throughout the United States under the Harry & David brand only in Harry and David stores.

Harry and David is recalling 1 lb. 4 oz. boxes of Harry & David Moose Munch Confection, Milk Chocolate with a "Best if used by" date of 06/28/09. The "Best if used by" date is located on a sticker on the bottom of the box. The bottom of the box also has the stock identifying number RSD142014 printed on it. This lot of product was sold beginning 10/09/08. The popcorn-based confection is packaged in 1 lb. 4 oz. brown and white paperboard boxes. The boxes have a slight wedge shape and feature a large white moose image on the front. Inside the boxes are clear plastic bags of the confection.

There have been no illnesses or injuries reported to date. Anyone concerned about an illness/injury should contact a physician immediately.

This problem, which was discovered on October 21st, 2008, occurred because Dark Chocolate Butter Pecan Moose Munch® Confection was inadvertently packed in a Milk Chocolate Gingerbread outer box. It is estimated that fewer than 60 such boxes were produced.

Consumers with product may return it to any Harry and David retail store for a full refund. Consumers with questions about the recalled product may phone the Harry and David Customer Service division at 800-233-1101, 24 hours a day.

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Oz is not a Fantasy in Fairburn

I just recently had the opportunity to dine at Oz Pizza in Fairburn. The restaurant was roomy, and filled with plenty of customers- dressed from extremely casual to attire fitting for a night on the town.

Customers line up at the counter to order the pizza and receive drink glasses. This style of ordering reminded me of the older pizza places of my youth.

It was my first trek to Fairburn to eat dinner and I wasn't disappointed. The salads were generous in size and everyone at my table who ordered them gave them high marks.

Pizza by the slice is an option and, in my opinion, is probably the best option. The slices are big enough to fill up the "pizza slot" in the children. A couple of slices will generally suffice for those with larger appetites.

The calzones also received high marks from our teenage kids.

For a family of four, expect a bill around $30.

Works for me.

I'll be back.

Tuesday, October 21, 2008

Corn And Peppers Add Zest To Potato Cakes

(NAPSI)-You can bring life to leftovers by adding new flavors and ingredients.

For example, leftover mashed Idaho Potatoes can reappear as zesty potato pancakes studded with Southwest corn and multi-colored peppers. These are baked, not fried, yet they still brown nicely. Serve with a dollop of reduced-fat sour cream, if you like.

Zesty Idaho Potato Cakes

Cooking spray

2 cups leftover mashed Idaho Potatoes (homemade works best)

½ cup corn kernels (if frozen, thaw first, then squeeze out excess water)

⅓ cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)

1 egg white

½ cup shredded taco cheese (cheese blend with added seasonings)

4 tablespoons all-purpose flour

1 tablespoon minced, dried onion

1 teaspoon salt

¾ teaspoon chili powder

⅛ teaspoon ground cumin

Optional garnish: ¼ cup shredded taco cheese

Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray.

In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon.

Spray a ⅓-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand. Invert the filled cup over the prepared baking sheet to release the potato mixture. Continue to scoop, making 8 portions (you may need to respray the cup once or twice to help release the potato mixture). Gently press the portions with your palm to form pancakes about ¾-inch thick.

Spray the tops of the pancakes lightly with cooking spray. Bake for 20 minutes. Using a metal spatula, flip the pancakes and bake another 15 minutes. Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.

Serves 4.

For more ideas, visit

Approximate nutritional analysis per serving: 198 calories, 17 mg cholesterol, 979 mg sodium, 8 g protein, 6 g fat, 31 g carbohydrates.

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Monday, October 20, 2008

Minty Holiday Desserts Offer Healthier Entertaining Options

CC Note: Our staff members just adore the peppermint flavors. These recipes received the Fayette Front Page coveted "Four Chocolate Covered Strawberry" award.

(NAPSI)-The holidays bring more than stockings filled with goodies. Days can be filled with school events, shopping, decorating and party menu planning. Yet even the most experienced hostess may need ideas for delicious, make-ahead desserts that won't be too filling. Fortunately, creating scrumptious treats that taste indulgent but are easy on the waistline is simple with the right recipes.

Create delicious desserts with the refreshing holiday flavor of peppermint. And when made with Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream, they have a third fewer calories than those made with full-fat mint ice cream but also a rich creamy texture not often found in light ice cream.

For example, Peppermint Ice Cream Lollipops are a jolly treat to serve Santa's elves of any age. They feature the favorite combination of ice cream and cake with a candy cane handle and can be made ahead, leaving you a little more time for holiday fun.

Peppermint Ice Cream Lollipops

(Makes 12-14 servings)

1 box yellow cake mix

Powdered sugar

2 cartons Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream

Small candy canes or striped sugar sticks

Preheat oven to 350° F. Line two 10x15-inch rimmed baking pans (jelly-roll pans) with parchment or waxed paper. Coat with cooking spray. Prepare cake mix according to package directions. Divide batter between both prepared pans. Bake 12 minutes until golden brown and top springs back when touched. Remove from oven and sprinkle cake with powdered sugar.

Run a knife around pan to release edges. Place a clean towel over cake and invert pan. Remove pan and paper lining. Starting at long edge of cake, roll up cake and towel. Place cake seam side down on a wire rack to cool. Repeat with second cake.

Soften ice cream at room temperature about 10 minutes. Gently unroll cooled cakes. Scoop about 4 cups of ice cream onto each cake and spread evenly, ¼-inch thick. Reroll cakes without towel. Wrap in plastic and place in freezer until firm, at least 4 hours.

Slice cake 1-inch thick. Cut a slit in side of slices and insert candy canes. Serve immediately or wrap decoratively in plastic, twisting ends like lollipop wrappers. Freeze until ready to serve.

Have these ingredients on hand for a quick, creamy, adult dessert in a glass.

Peppermint Ice Cream Espressos

(Makes 2 servings)

Dreyer's/Edy's Slow Churned

Peppermint Light Ice Cream

2 servings brewed espresso, about ¼ cup each

2 tablespoons Kahlua or amaretto

Whipped cream

Pour ¼ cup hot or cool espresso into a demitasse cup or aperitif glass. Add Kahlua or amaretto. Add small scoops (about ¼ cup) of peppermint ice cream to espressos. Pipe whipped cream on top and serve immediately.

More Free Recipes

Ice cream lovers can find additional dessert ideas-including recipes made with two other seasonal favorites, eggnog and pumpkin-at

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Sunday, October 19, 2008

Halloween Party Recipes So Delicious They're Scary!

PRNewswire -- Just as you can count on Count Dracula showing up on your doorstep on Halloween, you can count on the cooks at Cabot Creamery Cooperative to whip up some fiendishly delicious recipes for the witches and warlocks dancing to "The Monster Mash" at your Halloween party.

"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."

Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.

For these and a host of other delicious Cabot recipes, please visit Cabot's website at:

Reduced Fat Butternut Squash Soup
Makes 4-6 servings

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.

Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.

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Saturday, October 18, 2008

Breakfast Gets Fit with Pecans

(ARA) – Breakfast is still the most important meal of the day. Studies show that eating a balanced breakfast increases energy levels and prevents unhealthy snacking when cravings take over. Georgia pecans fit right in as part of a healthy breakfast. Not only are pecans rich and crunchy, they’re packed with vitamins and minerals, making them the ultimate health nut.

A handful of Georgia pecans, chopped up on top of yogurt or even thrown in with muffin, pancake or waffle batter, is a nutritious and delicious breakfast addition. A 1-ounce serving of pecans contains only 196 calories and pecans have more antioxidants than any other nut, making them a healthy immunity-boosting ingredient. Pecans also contain oleic acid, which can help lower bad LDL cholesterol levels, keeping the heart fit.

Scott Peacock, executive chef of Watershed Restaurant in Decatur, Ga., promotes using the multi-beneficial pecan to complement a balanced daily breakfast. "I love the fresh, rich, wholesome flavor of pecans from Georgia," says Peacock. "It's familiar and comforting to incorporate the distinctive, crunchy texture of Georgia pecans into homemade meals -- especially breakfast."

Peacock, who was recognized with the James Beard Foundation award for "Best Chef in the Southeast," shares a favorite breakfast recipe, Georgia Pecan Muesli, which was adapted from a signature dish at Watershed restaurant. This cereal provides plenty of nutrients and energy, while enhancing the sweet, toasty, tender flavor of Georgia pecans.

Georgia Pecan Muesli
Serves 6

2 cups old fashioned rolled oats
1 cup chopped pecans
1/2 cup oat bran
1/4 cup light brown sugar
1/4 cup golden raisins
1/4 cup diced dried figs
1/4 cup diced dates
1/4 tsp. salt
Yogurt or milk to serve
Fresh fruit and honey (optional)

Combine all measured ingredients and mix well. Serve with yogurt or milk and fresh fruit, such as a banana, if desired.

For a softer, creamier texture, yogurt or milk may be stirred into the muesli and refrigerated overnight before serving. If desired, drizzle with a little honey before eating.

Nutrition information per serving of muesli without yogurt, milk, fresh fruit or honey. Calories: 360; protein: 9g; carbohydrates: 54g; saturated fat: 1g; monounsaturated fat: 9g; polyunsaturated fat: 4g; cholesterol: 0 mg; sodium: 93 mg; fiber: 7g.

To download the Georgia Pecan Commission’s breakfast brochure or for more recipes and additional information about Georgia pecans, visit

Courtesy of ARAcontent

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Friday, October 17, 2008

Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

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Thursday, October 16, 2008

Bars And Brownies Made With Macadamia Nuts Are Nutritious And Delicious

(NAPSI)-Here's mouthwatering news: You can give family and friends decadent desserts with good-for-you nuts in them.

Macadamia nuts are a concentrated source of monounsaturated fat, which, when eaten regularly, may help displace sources of cholesterol-raising saturated fats in the diet.

In addition to their great taste, the nuts are cholesterol free and contain important nutrients including protein and fiber. They're also a delicious way to get vitamins such as B6 and thiamine, and minerals including magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may have health benefits as well.

Here are two recipes you may care to try:


¾ cup (1½ sticks) butter or margarine, softened

1 cup packed light brown sugar

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking soda

1¾ cups (10-oz. pkg.) Hershey's® Mini Kisses® Brand Milk Chocolates, divided

¾ cup coarsely chopped Mauna Loa® Macadamia Nuts

Vanilla glaze (recipe follows)

Heat oven to 375°F. Beat butter, brown sugar and granulated sugar in large bowl until fluffy. Add egg and vanilla; beat well. Add flour and baking soda; blend well. Stir in 1 cup baking pieces and nuts; press into ungreased 13x9x2-inch baking pan. Sprinkle with remaining ¾ cup chocolates. Bake 22 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle vanilla glaze over top; allow to set. Cut into bars. About 24 bars.

Vanilla glaze: Combine 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon vanilla extract in small bowl; stir until smooth. About 1/3 cup glaze.


1 cup (2 sticks) butter or margarine

2 cups sugar

½ cup Hershey's® Cocoa

4 eggs, beaten

⅔ cup all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

2 teaspoons vanilla extract

2 cups (12-oz. pkg.) Hershey's® Special Dark® Chocolate Chips or Hershey's® Semi-Sweet Chocolate Chips

½ cup Mauna Loa® Macadamia Baking Pieces

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not underbake. Cool completely in pan on wire rack. Cut into bars. About 24 brownies.

You can find more information and a variety of recipes online at

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Wednesday, October 15, 2008

Baking Cookies-An Afternoon Activity That Kids Love

(NAPSI)-Baking cookies with your kids and their friends is not only fun, it's a nice way to spend quality time together. Remember to take your time. Cooking with kids is as much about the process as it is about the end result. And, the end result in this case is a batch of holiday cookies that are as good to look at as they are to eat.


(Submitted by J. Gottfried from Ohio)

Prep time: 45 minutes

Bake Time: 7 to 8 minutes per batch

Makes: 3 to 4 dozen cookies


1 ½ cups powdered sugar

1 cup butter OR margarine, softened

1 teaspoon vanilla extract

½ teaspoon almond extract

1 egg

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar


2 ½ cups powdered sugar

¼ cup water

4 teaspoons meringue powder

¼ cup Karo® Light Corn Syrup

Green food coloring

Assorted decorations

¼ cup semisweet chocolate chips, melted

For dough, mix sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until dough is completely chilled.

Preheat oven to 375ºF. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into snowman and tree shapes using cookie cutters. Place on lightly greased baking sheet. Bake until edges are light brown, about 7 to 8 minutes. Remove from baking sheet and cool on wire rack.

For frosting, beat sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.

Tint half of frosting with green food coloring. Frost cookies with green and white icing. Use melted chocolate to form snowmen's hats. Decorate and let stand until frosting sets.

Corn Syrup Tips

A question often asked is whether corn syrup serves any function in recipes besides sweetening?

Corn syrup serves different functions in different types of products and in recipes. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore an ingredient in many Asian dishes.

When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. Corn syrup helps hold moisture and maintains freshness longer in baked goods. Karo can also be poured over waffles, hot cereal and pancakes. Enjoy most of your favorite Karo recipes with Karo Lite Syrup that has 33 percent fewer calories and no high fructose corn syrup. This new product makes it okay to indulge in that favorite holiday treat or find a new treat that you can make all year-round. For best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

For more recipes and tips, visit

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Tuesday, October 14, 2008

Barry Callebaut USA LLC Issues Allergen Alert on Undeclared Milk Protein in Kroger Value Semi Sweet Chocolate Chips

Barry Callebaut USA LLC is conducting a voluntary recall on its product sold by Kroger Stores under the brand "Kroger Value Semi Sweet Chocolate Chips", 12 oz., UPC Code is 11110–86603 and "sell by" date May 30, 2010, as the product may contain undeclared milk protein. The "sell by" date is found printed in black on the end of the bag. People with allergies or severe sensitivity to milk protein may be at risk of serious or life-threatening allergic reaction if they consume this product.

The Kroger Value Semi Sweet Chocolate Chips subject to this recall were sold in Kroger stores in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Texas, Virginia and West Virginia.

This recall was determined necessary after it was identified by 3 consumers that packages of Kroger Value Semi Sweet Chocolate Chips may also contain chocolate chips with undeclared milk protein. The package ingredient label does not identify that the product may contain milk protein.

Consumers who have purchased Kroger Value Semi Sweet Chocolate Chips with the above indicated code date may return the product to the place of purchase for a full refund. Consumers with any questions may contact Barry Callebaut at 1-866-678-5221.

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Holiday Appetizers 101

(ARA) - When holiday entertaining has you scrambling for new ideas to make your guests feel jolly, think appetizers. A traditional menu like baked ham or smoked turkey, served with classic favorites, can be made into a more festive experience by easily selecting a variety of mouthwatering appetizers to complement the meal.

When deciding what appetizers to serve, consider the flow and arrangement of the party. Where will guests be eating? If there’s limited seating, reconsider appetizers that require a knife and fork. Hand-held, bite-size appetizers are usually easier for guests if they’ll be standing and mingling.

Variety is also important. Select appetizer recipes that have different flavors, textures and temperatures. A combination of hot and cold food items will please any palate. Offering different styles like bread or cracker options, toothpick or skewer bites and hand-held finger foods is a simple way to add variety.

Traditional recipes, such as rumaki, meatballs and deviled eggs, are still party favorites too. However, it’s easy to give them a new flare. Try this new Pesto Deviled Eggs recipe when you’re entertaining this holiday season.

For even more appetizing additions visit

Pesto Deviled Eggs

Serves: 12


6 hard-cooked eggs
3 Tbsp. grated Parmesan cheese
2 Tbsp. plain low-fat yogurt
1 tsp. basil leaves, crushed
1/2 tsp. garlic powder


Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about one tablespoon yolk mixture for each egg half. Chill to blend flavors.

Courtesy of ARAcontent

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Monday, October 13, 2008

The Super Snack Couple: Pretzels and Chocolate

(ARA) - Quick -- what packs antioxidants, nutrients like magnesium, calcium and copper, fiber and grains while satisfying sweet and salty cravings and serving as a convenient, portable treat? It’s a match made in snacking heaven: the pairing of pretzels and chocolate.

Even better, there are scores of potential partnerships that bring out the best of both foods, depending on the type of chocolate and pretzel and any embellishments. Pretzel and chocolate fans of all ages can satisfy their hankering by picking up a snack at their local supermarket. Pretzel Dips from Snyder’s of Hanover, for example, are available in milk chocolate, white chocolate, special dark chocolate and chocolate peanut butter and have quickly become a hot product line.

For those who want to try their hand at home, chocolate and pretzel snacks are also easy to make. Indeed, the biggest challenge is deciding what match-up to try first.

* Sticking with Tradition: Visit any candy store or bake sale and you’re likely to see perennially popular chocolate-dipped pretzel rods. They are simple to create. First, slowly melt the contents of one bag of chocolate chips or melting discs (milk, dark or white chocolate all work well) in a double boiler or in a microwave-safe bowl. Be careful when handing hot chocolate around youngsters. Next, using small tongs or holding on to the edge on the side, lower the bottom 2/3 of the pretzel rod into the melted chocolate and twist the rod until it’s coated with the chocolate. Finally, lay the rod on wax paper and let the chocolate set. Optional: After the chocolate sets slightly but does not harden, roll the rod in the topping of your choice, like sprinkles, miniature candies, colored sugar, mini-marshmallows cut in half or chopped peanuts.

* Decadent Double Dipping: For an even more indulgent treat, twirl pretzel rods in peanut butter first, then dip or roll in melted chocolate. Or dip pretzels in warm caramel, roll in chopped nuts and dip in melted chocolate. Finish with a drizzle of melted white chocolate.

* Bark Better Than Bite: Mix instead of dip. Put pretzels (minis and homestyle work well) in a zippered plastic bag. Break the pretzels using the palm of your hand or a wooden spoon and set aside. Melt chocolate chips (again, any variety/flavor) using a microwave or double boiler and stir until smooth. Add pretzel pieces to the pot or bowl and mix well. Pour the mixture into a jelly roll pan and spread with a metal spatula or the back of a spoon until even. Place in the refrigerator to harden for at least a half hour. When ready to eat or serve, remove the bark from the fridge and break the bark into pieces (irregular or jagged sizes are fine). Refrigerate again in an airtight container. Optional: Add chopped nuts or candies for extra variety.

* Seasons Eatings: For the holidays, Snyder’s of Hanover has developed a special pretzel wreath recipe that’s perfect for serving or bringing as a gift. Slowly melt chocolate chips over low heat in a small saucepan or in a microwave-safe bowl and stir until smooth. Line a cookie sheet with waxed paper and place five mini-pretzels in a circle shape, with the bottom of the pretzels -- the end that has one hole -- on the outside of the ring. Take one pretzel at a time from the circle and dip the side halfway into the melted chocolate. Then place it back into the circle. Form a second layer by dipping five additional pretzels, one by one, in the chocolate. Place them over the newly formed wreath, so that coated holes overlap two bottom pretzels. Decorate with desired toppings, while the coating is still soft. Refrigerate until coating is firm, about 15 minutes.

If you’re willing to part with them, chocolate-covered pretzels make ideal gifts for the holidays or special occasions. Once chocolate is set and hardened, wrap pretzels in cellophane or plastic wrap and secure with a festive bow. Or carefully fill a glass jar with pretzels, cover and decorate the top with ribbons, bows or fabric. Pretzels will keep at least a month when sealed or refrigerated, but it’s likely they won’t last that long.

For more delicious pretzel recipes visit

Courtesy of ARAcontent

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Sunday, October 12, 2008

Homemade Baked Goods Even Better With Macadamia Nuts

(NAPSI)-Few things say "I'm thinking of you" at holiday time like homemade cookies and shortbread. Here are two recipes, each made with that nifty nut, the macadamia.



1 cup (2 sticks) butter or margarine, softened

¾ cup packed light-brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup Hershey's® Special Dark® Chocolate Cocoa or Hershey's® Cocoa

1 teaspoon baking powder

¼ teaspoon baking soda

3 tablespoons milk

¾ cup finely chopped Mauna Loa® macadamia nuts or almonds

¾ cup Heath Bits 'O Brickle Toffee Bits

Powdered sugar


1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.

2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350° F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 4 dozen cookies.



1 cup (2 sticks) butter, softened

⅓ cup packed light-brown sugar

2½ cups all-purpose flour

½ cup coarsely chopped Mauna Loa® Dry Roasted Macadamias

½ cup Hershey's® Kissables® chocolate candy in red, green and white colors

½ cup powdered sugar

2 teaspoons milk


1. Heat oven to 350° F.

2. Beat butter and brown sugar in large bowl until creamy. Gradually mix in flour and macadamia nuts. Knead mixture until it holds together and can be pressed into a ball.

3. Divide dough into 4 portions. Shape dough on a lightly floured surface into four 10-inch long rolls. Place on ungreased cookie sheet. Make a ¼-inch deep grove down the center of each roll. Cut each roll diagonally into 1-inch slices, but do not separate slices. Press 3 to 4 chocolate candies into groove of each slice.

4. Bake 30 to 35 minutes or until surface and edges are lightly browned. Cool 10 minutes on cookie sheet on wire rack. Recut slices; cool completely.

5. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, ½ teaspoon at a time, until desired consistency. Drizzle over cookies; allow drizzle to set.

Makes about 3 dozen cookies.

For these and other recipes, visit

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Friday, October 10, 2008

Creating A Colorful Conversation Cake

(NAPSI)-Often, the best conversations happen during dessert. Whether having an intelligent dialogue or just gossiping over the latest news, it's always a colorful conversation. Here's how to create a cake to get that colorful conversation going:



Cooking spray

1 cup LouAna vegetable oil

1½ cups granulated sugar

½ cup light brown sugar

2 teaspoons vanilla extract

4 large eggs

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground nutmeg

1 (8-ounce) carton sour cream

3 cups grated carrots

½ cup chopped toasted pecans


½ cup butter, softened

2 (8-ounce) packages cream cheese

3 cups powdered sugar

3 tablespoons chopped pecan halves, toasted

3 tablespoons chopped, pitted dates

3 tablespoons coarsely chopped raisins


2 kiwis, peeled and sliced lengthwise

Pecan halves

Maraschino cherries

Preparation and Cooking:

Preheat oven to 350°.

Line bottoms of 2 (8-inch) round cake pans with waxed paper; coat with cooking spray. Combine and stir oil, granulated sugar, brown sugar, vanilla extract and eggs in a large bowl. Stir flour, baking powder, cinnamon, baking soda, salt and nutmeg in separate bowl. Alternately add flour mixture and sour cream to sugar mixture, beginning and ending with flour mixture; stir just until combined. Stir in carrots and pecans. Divide batter between pans. Bake for 45 minutes. If you insert a toothpick in the center and it comes out clean, it's ready. Cool pans on wire racks for 10 minutes. Remove cakes; cool completely on racks.

For frosting, combine and beat butter and cream cheese. Gradually add powdered sugar, beating until smooth. Remove 1¼ cups frosting and add pecans, dates and raisins; set remaining frosting aside.

Place one cake layer on a plate; top with nut and fruit mixture. Place second cake layer on top. Spread very thin layer of frosting over top and sides of cake, which eases the main frosting process. Chill cake and remaining frosting 1 hour. Spread remaining frosting over entire cake.

Garnish with kiwis, pecans and cherries.

Serves 10 people.

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Thursday, October 9, 2008

Create Turkey-Fried Steak For Your Family For Less Than $10

(NAPSI)-Most people have heard of and enjoy a moist, tender chicken-fried steak. Now you can use affordable turkey to make a truly delicious Turkey-Fried Steak for a family of four for less than $10. Small cuts of turkey become the "steak."

Turkey-Fried Steak


1½ cups LouAna vegetable or canola oil

4 turkey breast cutlets

2 teaspoons salt, divided

½ teaspoon freshly ground black pepper, divided

2 cups all-purpose flour

1 cup milk

1 large egg


⅓ cup dry white wine

2 tablespoons all-purpose flour

1 cup whole milk

1 cup reduced-sodium chicken broth

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preparation and Cooking:

Use a meat tenderizer to pound the turkey cutlets before frying.

Heat oil in a large skillet over medium-high heat. Season turkey evenly with ¾ teaspoon salt and ¼ teaspoon pepper. Combine remaining 1¼ teaspoons salt, ¼ teaspoon pepper, and flour in a shallow dish, stirring well.

Combine milk and egg in a separate shallow dish, stirring well with a whisk. Dredge turkey in flour mixture. Dip in egg mixture; dredge in flour again.

Add breaded turkey to pan; cook 3 minutes on each side or until turkey is done. Move turkey to a paper towel-lined plate using a slotted spoon.

Remove and discard all but 1½ tablespoons of oil and drippings in pan; return pan to medium heat. Add wine; bring to a boil, stirring well. Cook until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Combine and add milk and broth. Bring mixture to a boil; cook 2 minutes or until desired consistency. Stir in the salt and pepper. Serve gravy with turkey.

Serves four people.

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Wednesday, October 8, 2008

Ocean Spray Announces $25,000 Ultimate Cranberry Recipe Contest Grand Prize Winners

Ocean Spray announced the 2008 winners of the second annual Ultimate Cranberry Recipe Contest who will each receive a $25,000 grand prize. Consumer and foodservice professionals nationwide were challenged with developing innovative cranberry concepts highlighting the versatility of this quintessential American fruit. Michael Cohen of Los Angeles, Calif. is the winner of the consumer contest with his “Roasted Cranberry Quesadillas” recipe and Justin Ward from the Art Institute of Atlanta in Atlanta, Ga. is the foodservice winner with his “Pork Tenderloin with Cranberry Mole and Cranberry Salsa” recipe.

The holiday season will be a little more delicious this year for Cohen and Ward. Both grand prize winners were awarded checks yesterday evening by head judge Chef Tyler Florence during a private cocktail function at 620 Loft & Garden in New York’s Rockefeller Center®. The reception was held in conjunction with the debut of Ocean Spray’s “Bogs Across America” tour, which brings more than 2,000 pounds of cranberries to a free-standing bog in Rockefeller Center®.

Home cooks with original cranberry recipes were invited to enter the consumer component of the contest, while the foodservice portion of the contest was open to all food professionals with a passion for cranberries, from established chefs to recent culinary graduates. The contest attracted recipes displaying the fruit’s true versatility including festive drinks, decadent desserts and tasty tarts and tapas.

“Michael Cohen and Justin Ward illustrated the cranberry’s year-round versatility and the fruit’s unique flavor. With more than 2,000 entries in the Ultimate Cranberry Recipe Contest, the team at Ocean Spray was truly impressed by the variety and originality of the recipes submitted by both home cooks and foodservice professionals,” said Ken Romanzi, chief operating officer of Ocean Spray.

Recipes were judged based on creativity, use of product, taste, overall appearance and ease of preparation. The esteemed panel of judges, including acclaimed Chef Tyler Florence, Associate Food Editor Michael Tyrell from Family Circle and noted Kroger chef, Brian Whisman, narrowed the top four finalists in each category who competed in cook-offs at DeGustibus Cooking School in New York City.

The winning recipes along with the top four finalist recipes from each category are also featured on and

Roasted Cranberry Quesadillas
Recipe by: Michael Cohen


3 cups chopped Ocean Spray® Fresh or Frozen Cranberries
3 tablespoons dark brown sugar
11/2 tablespoons vegetable oil
11/2 teaspoons finely chopped orange zest
1/4 teaspoon ground cinnamon
6 ounces cream cheese, softened
6 (8-inch) flour tortillas
1 1/2 to 3 tablespoons butter
Maple syrup for drizzling
Mint sprigs
Vanilla ice cream, if desired


Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, orange zest and cinnamon in 11x7-inch baking dish; toss until mixed. Spread mixture evenly in dish and bake for 30 to 40 minutes or until cranberries are tender, stirring occasionally.

To assemble quesadillas, spread 1/4 of the cream cheese over each tortilla almost to edges. Top 3 of the tortillas evenly with roasted cranberry mixture. Place remaining 3 tortillas cheese side down over cranberry mixture.

Melt 1 tablespoon of the butter in large heavy skillet over medium heat. Place 1 of the quesadillas in skillet, pressing down firmly with metal spatula. Cook 3 to 4 minutes or until golden brown, carefully turning once. Add another tablespoon butter to skillet if necessary. Cook remaining quesadillas.

To serve, cut each quesadilla into 4 wedges. Place on serving plates and drizzle with desired amount of maple syrup. Garnish with mint and serve with ice cream if you like.

Makes 6 servings

Pork Tenderloin with Cranberry Mole and Cranberry Salsa
Recipe by: Justin Ward, Art Institute of Atlanta


3 ounces Ocean Spray® Cranberry & Chocolate Trail Mix
1/4 cup chopped red onion
3/4 tablespoon chili powder
1/2 cup water
1/3 cup Ocean Spray® Jellied Cranberry Sauce
1/2 to 1 teaspoon kosher salt

1/2 cup chopped Ocean Spray® Craisins® Sweetened Dried Cranberries
1/2 cup peeled, seeded, diced cucumber
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1/2 tablespoon Ocean Spray® Jellied Cranberry Sauce
Kosher salt and pepper to taste

2 12- to 14-ounce pork tenderloins, trimmed
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground pepper
6 fresh cilantro sprigs, to garnish


Preheat oven to 350 degrees F.

To make mole: Place trail mix, onion and chili powder in 6-quart saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes. Add water and cranberry sauce. Increase heat to medium. Simmer, stirring frequently, for 15 to 20 minutes or until mole is thickened. Place sauce in blender. Blend on high speed until smooth. Add salt to taste. Return mole to saucepan to keep warm.

To make salsa: Combine sweetened dried cranberries, cucumber, onion, cilantro, lime juice and cranberry sauce in large bowl. Mix well. Season to taste with salt and pepper.

To make pork: Place pork in large bowl. Rub with chili powder, salt and pepper. Place pork on oven rack with baking sheet underneath. Bake for 20 to 25 minutes or until internal temperature reaches 150 degrees F to 155 degrees F. Let stand for 5 minutes before slicing.

Ladle 3 ounces mole in center of each plate. Slice pork into 1/4-inch-thick pieces. Shingle 4 to 5 pieces over mole. Spoon salsa over pork, being careful not to cover all of meat. Garnish each plate with a cilantro sprig.

Makes 6 servings.
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Celebrate The Season With A Unique Mango Dessert

CC Note: Here's a great recipe to use for your upcoming dinner parties. You'll be getting rave reviews from your guests!

(NAPSI)-Let the taste of the sunny tropics update revered classics such as this simple Tiramisu. This is a great way to share a bright, tropical dessert with friends even as the weather turns cold. This creamy Mango Rum Tiramisu layers the richness of mascarpone cheese, vanilla yogurt, whipping cream and lady-fingers with the extra flavor dimension of fresh mango.

Available year-round, mangos can be the star of any occasion. Not only do mangos sparkle in a variety of dishes and beverages, but they are an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason why mangos are the world's most popular fruit.

For more recipes and instructions on how to select and cut a mango, visit

Mango Rum Tiramisu

8 Servings

Prep time: 25 minutes

Chill time: 6 to 24 hours

1 (8-ounce) container mascarpone cheese

1 (6-ounce) container vanilla yogurt

6 tablespoons sugar

½ cup heavy whipping cream

⅓ cup mango nectar*

¼ cup rum

18 split (36 pieces) small, soft ladyfingers

2 small, ripe mangos, peeled, pitted and thinly sliced, divided

¼ cup shaved white chocolate

Mint leaves

In a medium bowl, beat mascarpone, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a shallow dish. Quickly dip each side of the ladyfingers into the mango mixture. Place half of the ladyfingers in the bottom of an 8-inch glass baking dish so they fit tightly. Spread half of the cream mixture, then top with ¾ of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for 6 to 24 hours. Cut into 8 pieces; garnish with remaining mango slices and mint leaves. May be served refrigerated or frozen.

* Can be found in the fruit juice aisle at your local supermarket.

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Tuesday, October 7, 2008

Create A Beautiful, Inexpensive Soup In A Few Easy Steps

CC Note: Butternut Squash is a favorite of our staff. This recipe has been given the coveted Fayette Front Page 4 chocolate covered strawberries award.

(NAPSI)-Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.

This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.

Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.

Butternut Squash Soup with Chive Oil


⅓ cup LouAna vegetable or canola oil

7 cups (½-inch) cubed, peeled butternut squash

1½ cups (½-inch) cubed, peeled russet potato

1½ cups chopped onion

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

3 cups fat-free, less-sodium chicken broth

2 cups half-and-half

Chive Oil:

½ cup vegetable or canola oil

1 (1-ounce) package fresh chives

Preparation and Cooking:

Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.

Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.

Remove from heat; let stand 15 minutes or until cooled slightly.

Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.

Combine ½ cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.

Serves six people.

Visit for more recipes and cooking tips.

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Monday, October 6, 2008

McCormick & Company Has Recalled McCormick Enchilada Sauce Mix Due To Unlabeled Milk Ingredients

McCormick & Company, Incorporated has announced a voluntary recall of McCormick Enchilada Sauce Mix with UPC Code 52100091600 sold under the McCormick brand. The McCormick Enchilada Sauce Mix contains undeclared milk ingredients. People who have allergies to milk run the risk of serious or life threatening allergic reactions if they consume this product.

The McCormick Enchilada Sauce Mix was distributed to grocery stores nationally beginning on September 17, 2008. The product comes in 1.5 oz. pouches with an expiration date of "best by" AUG2910CH. The date is found printed in black on the back, bottom left of the pouch.

The recall was initiated after it was discovered that product containing the milk ingredient was distributed in packaging that did not reveal the presence of milk as an ingredient.

No illnesses or allergic reactions have been reported to date. No other McCormick products are involved in this recall.

All grocery outlets that sell McCormick Enchilada Sauce Mix (UPC Code 52100091600 with expiration date "best by" AUG2910CH) have been notified to remove the product from their shelves immediately, and consumers who have purchased this product should return it to the place of purchase for a full refund. Consumers with questions may contact McCormick at 1-800-632-5847.

This recall is being made with the knowledge of the Food and Drug Administration.

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Sunday, October 5, 2008

Get Ready for the Holidays with Greek Appetizers and Baklava!

St. Christopher’s Hellenic Orthodox Church Philoptochos Society will be having their annual Greek Appetizers and Baklava sale just in time for your holiday entertaining. They will be offering Spanakopita (a filo pastry filled with spinach, feta and onions) and Tiropita’s (a filo pastry filled with cheeses and herbs) for $10.00 per dozen and Baklava (a filo and nut filled sweet pastry) for $18.00 per dozen. The pita’s are already prepared and frozen, all you have to do is pop them in the oven for 20 minutes and you have a flaky, warm delicious appetizer for your friends and family to enjoy. Having these tasty appetizers in the freezer and the baklava will save you time during the busy Thanksgiving and Christmas holidays.

Order deadline is October 29th and pickup dates are November 14th from 3 -6 pm and November 15th from 9am – 12 pm at St. Christopher’s Hellenic Orthodox Church at 313 Dividend Drive, Peachtree City. A

ll proceeds from this fundraiser will be used for the charities that Philoptochos supports, such as Fayette County DFACS, Fayette Samaritans, and St. John the Wonderworker Loaves and Fishes program in Atlanta, International Orthodox Christian Charities, St. Basils Academy in Garrison NY and the Children’ Medical Fund, just to name a few.

To order please see our website at or or call 770-486-6580. We thank you for your support!

Tricked-Out Popcorn Treats

(NAPSI)-Halloween is the one time of the year you have the pleasure of eating candy corn, of pulling slimy innards from a pumpkin and roasting its seeds afterwards, and of throwing a costume party to exercise your creative genius.

If you celebrate the season, the following recipe may appeal to your inner child since it includes both candy corn and popcorn. Popcorn is another fall favorite, so well loved that October is officially National Popcorn Poppin' Month.

You can conjure up the spirit of Halloween past with this recipe for Halloween Heaven. Reminiscent of the popcorn ball--a onetime Halloween staple--this recipe builds on the basic marshmallow and popcorn structure by adding peanut butter for a little flavor and protein kick and then just the right amount of candy corn for holiday pizzazz.

Halloween Heaven

8 cups air-popped popcorn

7 ounces marshmallow cream

½ cup reduced-fat peanut butter

1 cup candy corn

Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.

Stir in popcorn and candy corn and mix until coated evenly.

Drop by heaping spoonfuls on wax paper or nonstick surface and allow to cool. Store in airtight container.

Looking for a quick, healthful alternative to handing out candy this year?

Try your hand at creating these festive treats featuring healthful, whole grain popcorn.

Haunted Popcorn Hands

Clear polyethylene food-service gloves

Candy corn


Ribbon or yarn

Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.

For tasty recipes, fun facts, popcorn trivia and more, visit

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Friday, October 3, 2008

Share Smart Recipes To Win

(NAPSI)-As food prices rise, Americans are finding smart ways to feed their family without spending a lot of cash. Now a contest celebrates that thrifty culinary creativity by awarding gift cards, food and even a taste of fame to entrants who submit winning recipes that will feed four for $10.

A Growing Problem

Prices for household necessities such as milk, eggs, bread and flour rose sharply during the past year, at near double-digit rates, according to the U.S. Department of Labor. Egg prices grew as much as 40 percent and milk jumped more than 25 percent. Even Red Delicious apples climbed from 96 cents a pound in 2006 to $1.16 per pound in 2008.

As a result, people have found ways to stretch their family dollar-whether it's buying foods in bulk or growing their own vegetables.

Smart Solutions

A contest, called "Feed 4 for $10," sponsored by Success Rice, encourages people to share quick-and-easy recipes prepared on a budget. The best recipes will be published at, and the top 10 winners will receive a variety pack of Success Rice. The top three winners will also receive gift cards.

The first-place winner will be awarded a $500 gift card. The second- and third-place winners will receive $250 and $100 gift cards, respectively. All 10 winners will receive a variety pack of rice, including Brown, White and Jasmine.

The winning recipes, which must be a main dish and ready in 30 minutes or less, will be selected based on taste, creativity, appearance and ease of preparation. All recipes must include any Success Rice product (White, Brown or Jasmine). Entries must be in the standard recipe format, including a list of ingredients and measurements, cooking directions, cooking times and number of servings. The recipes must be original and not previously published.

More information, including contest entry conditions, can be found at feed4for10. Contest entries must be received by December 28, 2008.

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Thursday, October 2, 2008

Sweet Cherry Sorbet Is A Seasonal Star

(NAPSI)-For a festive finish to a holiday menu, consider a lightly sweetened and deliciously tangy cherry sorbet.

As brilliantly colored as a poinsettia or a winter berry, this dish is scrumptious served with assorted chocolates and cookies. Or, you can garnish each serving with slivered almonds and chocolate chips.

When entertaining visitors or holiday guests, it's a good idea to keep a bag or two of frozen cherries on hand. It's a quick way to add the fresh taste of summer to smoothies, quick breads or simple desserts such as cherry crisp or pie. Or, just serve thawed cherries topped with ice cream or whipped topping.

Sweet Cherry Sorbet

Serves 6

½ cup hot water

½ cup sugar

½ cup pineapple or cherry juice

½ teaspoon vanilla extract

¼ teaspoon rum extract, optional

1 16-oz. bag frozen pitted dark sweet cherries, thawed, juices reserved

Stir first 5 ingredients in medium bowl until sugar dissolves; set aside.

Coarsely chop cherries and reserved cherry juices in food processor. Add sugar mixture; blend until smooth.

Pour cherry mixture into ice cream maker and follow manufacturers instructions. When done, transfer sorbet to tightly covered container; freeze until solid, at least 3 hours. Recipe can be doubled and made 2 days ahead. Keep frozen.

NOTE: If you don't have an ice cream maker, pour mixture into 9-inch square pan; freeze 1½ hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 1½ hours. Process again. Transfer to a covered container and freeze 3 hours or longer.

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Wednesday, October 1, 2008

Kelly Ripa and Electrolux Kick Off Holiday Season, Launching Quest for the Perfect Turkey

PRNewswire/ -- From forgotten giblets to failed attempts at brining, everyone -- even the savviest, most seasoned cook -- has a turkey tale to tell.

This holiday season, in their quest for Perfect Turkey, Kelly Ripa and Electrolux are teaming up to give families everywhere the opportunity to share their most memorable turkey-related tale for the chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux.

"We know everyone has a turkey tale to tell, and we're on a quest to find the most memorable - the funniest, quirkiest, most endearing - stories out there," said Ripa. "The quest for the perfect turkey is something we all relate to - I can still remember the time I tried brining my bird. Let's just say the experience is something my family will never forget."

To share their most memorable turkey moment, consumers are encouraged to visit where they can upload a photo or video or share their turkey tale in their own words. Everyone who tells their tale will be automatically entered for a chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux. The Quest for Perfect Turkey begins on October 1 and runs through November 14 exclusively at

According to Electrolux President and CEO, North America, Keith McLoughlin, Electrolux developed the Perfect Turkey(TM) button in response to a consumer insight that revealed that while everyone loves the idea of a perfectly roasted, moist and delicious turkey, particularly around the holidays, the reality often falls short of expectations.

"Thanks to the Perfect Turkey(TM) button which uses a temperature probe to precisely control cooking, along with a convection system that gently browns the turkey while sealing in the juices, every turkey you roast in an Electrolux wall oven or range comes out perfect, every time. It's a true first-in-class feature that's going to revolutionize the holiday cooking experience," McLoughlin noted.

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Tasty Turkey Recipes That Won't Break The Bank

(NAPSI)-More consumers are looking for ways to improve their diets, but people generally associate healthful meal options with higher prices. With the daunting economy, preparing nutritious meals may seem more challenging than ever. But there is a delicious solution: turkey.

Turkey is an inexpensive, nutritious alternative to higher-priced items such as steak, fish and seafood, and it is a more healthful option than chicken. In fact, turkey thighs and drumsticks have 30 percent less fat and fewer calories than the same chicken parts. And while many consumers may think of it only around Thanksgiving time--or as a hamburger substitute--turkey is an ingredient that works well in many tasty and nutritious recipes.

"Turkey, in its various forms and preparations, should be a staple on everyone's grocery list," suggests Christine Palumbo, a member of the American Dietetic Association. As a registered dietitian and nutrition expert, Palumbo focuses on weight management, functional foods, heart disease, diabetes and cancer prevention, and overall wellness. "It is one of the leanest proteins and can be used as a substitute for meat in almost any recipe. It maintains great flavor and helps reduce the amount of saturated fat, calories and carbohydrates as part of a healthier everyday lifestyle." and feature nutritious turkey recipes that are realistic for families on tight budgets. Most can be prepared quickly and for less than $15! Filled with zesty flavors, the recipes use a variety of turkey cutlets, tenderloins, sausages, patties and lean ground meat. Visit the Web sites and find plenty of nutritious recipes like this one:

Spicy Turkey Tostadas

Servings: 4

Prep Time: 15 minutes

Total Time: 25 minutes

Total estimated cost: $12.45

1 package (about 1 pound) Honeysuckle White® or Shady Brook Farms® 93/7 Lean Ground Turkey

1 (8-ounce) can tomato sauce

1 tablespoon chili powder

8 (5-inch) tostada shells

4 cups shredded cabbage or precut cole slaw

2 tablespoons lime juice

1 teaspoon peanut or olive oil

2 tablespoons roughly chopped cilantro

4 plum tomatoes, chopped (about 1 cup)

Preheat oven to 325°F. In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon, until meat is fully cooked, about 6 minutes. Meanwhile, bake tostada shells in oven until crisp, about 6 minutes. In a bowl, toss cabbage with lime juice, oil and cilantro. Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes.

Recipe Nutrition Facts

Serving size: 335g; Calories per serving: 322; Calories from fat: 131; Total fat: 15g; Saturated fat: 4g; Cholesterol: 81mg; Sodium: 509mg; Carbohydrate: 25g; Fiber: 5g; Sugars: 6g; Protein: 26g.

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