Monday, November 30, 2009

Adding Nutrients To Everyday Dishes

(NAPSI)-Some have called it the new wonder food, but many home cooks hoping to easily add nutrients to meals have simply called it a wonderful relief.

It's flaxseed, a seed with a lightly nutty taste that-when purchased ground or ground in a coffee grinder or baby-food mill-can be sprinkled on just about anything, from cereal to salad to ice cream and smoothies.

In addition to being a great source of protein, fiber and nutrients including calcium, magnesium and folic acid, about two tablespoons of ground flax provide your daily dose of omega-3s, making the seed one of the best plant-based ways to add the all-important fatty acid to your diet. The seed is also rich in plant-derived compounds called "lignans" that have been shown to help in the fight against cancer, and that might also help with symptoms of menopause.

Getting More Flax

Try stirring ground flax into soups, mixing it in meatloaf, or sprinkling it in your morning juice or oatmeal. You can also use flax-seed to coat chicken. Jane Reinhardt-Martin, R.D., L.D., does just that in this recipe for healthful oven-baked fried chicken, taken from her cookbook "The Amazing Flax Cookbook."

Oven-Baked Fried Chicken

Yield: 4 servings

1 egg, beaten

¼ cup skim milk

½ cup ground flaxseed

½ cup plain breadcrumbs

2 Tbsp whole flaxseed

1 Tbsp grated Parmesan cheese

1 Tbsp dried parsley flakes

½ tsp black pepper

¼ tsp Italian seasoning

¼ tsp garlic powder

Salt to taste

4 boneless, skinless chicken breasts (4 oz. each)

Heat oven to 375° F. Combine egg and milk in shallow bowl. Mix dry ingredients in another shallow bowl. Dip chicken in egg mixture; then completely coat in breading mixture. Place on ungreased baking sheet; bake uncovered for 25 minutes or until chicken is no longer pink.

For more recipes, tips and nutrition information, visit

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Wednesday, November 25, 2009

Crowd-Pleasing Meals Can Be Easy To Prepare

(NAPSI)-If preparing tasty, home-cooked meals seems like one more thing to fit into your busy schedule, you're not alone.

A recent survey from ConAgra Foods revealed that 49 percent of Americans say they are often short on time and energy when it comes to preparing meals, let alone baking. According to Sandra Lee, bestselling author of the "Semi-Homemade" cookbook series, you can use a slow cooker to prepare not only dinner but dessert as well. Try her hassle-free Semi-Homemade Strawberries and Cream Cake.

Sandra Lee's Strawberries And Cream Cake

Prep 25 minutes

Cook 1½ to 2½ hours (High)

Makes 8 servings

PAM® cooking spray

1 box (18.25-ounce) strawberry cake mix

1¼ cups strawberry-banana nectar

¾ cup Egg Beaters®

½ cup sour cream

⅓ cup Wesson Canola Oil®

¼ cup cake flour

2 cans (12-ounces each) whipped cream cheese frosting

1 cup frozen (thawed) or fresh strawberries, sliced (plus more for garnish, optional)

1. Coat an 8x3-inch round cake pan with PAM. Wrap foil around the bottom of pan. Crumple aluminum foil to create a "ring base" about 5 inches in diameter and 1 inch thick. Set aside.

2. In a large bowl, beat cake mix, nectar, Egg Beaters, sour cream, Wesson oil and flour with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Pour batter into prepared pan.

3. Place foil ring in bottom of slow cooker; pour ½ inch of hot water into bottom of slow cooker. Using 2 long strips of foil, make an X over foil ring and bring up sides of slow cooker to assist removing pan from slow cooker.

Place pan on top of ring and the X in slow cooker. Stack 6 paper towels; place on top of slow cooker. Secure with lid.

4. Cook on high heat setting for 1½ to 2½ hours or until a wooden tester inserted into center of cake comes out clean. (Do not lift the lid for the first hour of cooking.)

5. Use foil strips to lift pan from slow cooker. Place pan on wire rack; cool completely.

6. Meanwhile, in a medium bowl, stir together 1 cup of the cream cheese frosting with sliced strawberries until combined. Refrigerate until ready to use.

7. To assemble, remove cooled cake from pan and slice horizontally to make 2 layers. Place 1 layer on serving plate. Spread strawberry filling evenly over layer and top with second cake layer. Frost entire cake with remaining cream cheese frosting. Garnish with fresh strawberries.

Recipe excerpted from "Sandra Lee Semi-Homemade Money Saving Slow Cooking" by Sandra Lee. Copyright © 2009 Sandra Lee Semi-Homemade, For easy entertaining tips, visit

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Monday, November 23, 2009

A Quick, Healthy Dish For People With Diabetes And Their Families

(NAPSI)-Diabetes is a serious disease that results in high glucose (sugar levels) in the blood, which can lead to serious health problems. Almost 24 million people in the United States have the disease. If you have diabetes, you know that the day-to-day steps needed to manage the disease can be hard. Diabetes can lead to blindness, loss of limb, kidney failure, heart disease, and early death. Managing diabetes can be easier if you set goals and make a plan. Talk with your health care team about making a plan, which should include ways to make healthier food choices, increase your physical activity, and reach and stay at a healthy weight. One part of your plan may be learning how to prepare a quick, healthy dish for your family. Follow these tips from the National Diabetes Education Program to make healthier meals that your whole family can enjoy:

• Before going to the grocery store, check flyers, ads, and websites to see what is on sale. Make a list of what you need, and check to see what foods you already have at home.

• Find recipes online or at your local library that have five to 10 ingredients or less.

• Buy fresh fruits and vegetables that are in season-they usually cost less.

• Buy items like fat-free or low-fat milk, cheese, and yogurt in the largest size you know your family will consume so you are not paying for extra packaging.

• Instead of flavored rice, buy plain brown rice. Add fresh or dried herbs and spices to add flavor.

• Look for deals on whole-grain, day-old breads in the bakery department. Search for specials on lean cuts at the meat counter.

• Prepare meals in advance to make mealtime less stressful, and use the leftovers to make other dishes.

Here's an example of a healthy dish that serves four and takes less than 30 minutes to prepare.

Red Snapper

(This recipe also works well with chicken breast used in place of

red snapper)

2 Tbsp. olive oil

1 medium onion, chopped

½ cup red pepper, chopped

½ cup carrots, cut into strips

1 clove garlic, minced

½ cup dry white wine*

¾ pound (12 oz.) of red snapper fillet

1 large tomato, chopped

2 Tbsp. pitted ripe olives, chopped

2 Tbsp. crumbled low-fat feta or low-fat ricotta cheese

*Water or fat-free broth can be used in place of white wine.


In a large skillet, heat olive oil and add onion, red pepper, carrots, and garlic. Sauté for 10 minutes then add wine and bring to a boil. Push the vegetables to one side of the pan. Arrange fillets in a single layer in center of skillet. Cover to cook for 5 minutes. Add tomato and olives. Top with cheese then cover and cook for 3 minutes or until fish is firm but moist. Transfer fish to a serving platter and add vegetables and pan juices. Serve fish on top of vegetables with brown rice. Enjoy!

Nutrition Information Per Serving for Red Snapper: Serving size ¼ red snapper (or 3 oz.) with ½ cup vegetables. Calories 285, Calories From Fat 80, Total Fat 10g, Saturated Fat 2g, Cholesterol 35mg, Sodium 160mg, Dietary Fiber 2g, Total Carbohydrate 8g, Protein 19g.

For more tasty, quick, and healthy recipes, order your free copy of the National Diabetes Education Program's Mas que comida recipe book by visiting or calling 1-888-693-NDEP (6337), TTY: 1-866-596-1162.

By the National Diabetes Education Program

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Friday, November 20, 2009

Delicious Quick-Fix Ideas

(NAPSI)--Maintaining healthy habits even as the weather gets colder and the days shorter can be simple, quick and delicious. No matter if you want a warm lunch in the office or need a fast meal in the evening, with Minute Ready to Serve Rice you can enjoy a hot dish in no time. Minute Ready to Serve Rice offers a portion-controlled, single serving of rice in a variety of flavors, including 100 percent whole-grain Brown Rice and Brown & Wild Rice. Research shows that a diet rich in whole grains reduces the risk of heart disease, diabetes and certain cancers. Now you can be healthy and enjoy nutritious, hearty meals in just 60 seconds.

Keep your waistline from expanding and your fall cravings satisfied with the help of Minute Ready to Serve Rice. Here are a few quick dishes that can be enjoyed at work or without spending a lot of time in the kitchen.

Chicken and Rice Burritos

Microwave two containers of Minute Ready to Serve Brown Rice on high for two minutes. Mix salsa and cooked, diced chicken breast and microwave on high for two more minutes. Stir in shredded cheddar cheese and rice to salsa and chicken. Divide mixture onto whole-wheat tortillas and top with cilantro and sour cream, if desired.

Cheesy Turkey and Broccoli Rice

Combine one container of Minute Ready to Serve White Rice, cooked, chopped turkey, and broccoli florets (fresh or frozen). Microwave on high for two minutes. Stir in your favorite shredded cheese and two tablespoons water or milk. Microwave on high for one minute. Stir until well blended and creamy.

Cranberry Pecan Brown and Wild Rice

Microwave one container of Minute Ready to Serve Brown & Wild Rice on high for one minute. Add dried cranberries, toasted pecans and butter; blend well. Stir in a little orange juice. Enjoy!

Stay healthy through the holiday season while still enjoying tasty warm recipes with Minute Ready to Serve Rice.

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Tuesday, November 17, 2009

Holiday dinners are more than turkey

Thoughts of Thanksgiving dinner most often turn to turkey. “Last year’s bird was so dry. Perhaps we should try frying it this year.” But, there’s more to a memorable holiday meal than just the meat in the middle. Many family traditions are found in the trimmings.

For as long as anyone close to him can remember, Charles Fleming has opened the doors of his Atlanta home to family, neighbors and friends on Thanksgiving morning in what he dubs his “Family, Friends and Outcasts Feast.” By his estimation, it’s the dressing that makes or breaks a holiday meal.

Fleming’s oyster dressing is legendary in his circle of friends.

“My grandparents on my father’s side were from Pensacola, Fla., so oyster dressing was their family tradition,” Fleming said. While many Southerners swear by traditional cornbread dressing, along the Gulf coast oyster dressing is a staple on holiday tables.

“You definitely want fresh oysters if you can get them,” he said. A dash of salt, pepper, cayenne, sage and basil give Fleming's dressing flavor. “And, don’t forget the Cajun trinity: celery, bell pepper and onions,” he added.

“You have to start with a good French baguette that you let go stale and then cube,” he said. The bread holds the dressing together and soaks up all the rich flavors.

For others, holiday meals are a time to enjoy special twists on everyday vegetables. From green bean casseroles to corn puddings, there’s no shortage of tempting treats to try. “I never ate a sweet potato I didn't like,” said Wayne McLaurin, a retired University of Georgia Cooperative Extension horticulture specialist who now makes his home on the Mississippi coast.

“Growing up with the greatest cook in the world, we learned early to eat pretty much everything. In the blending of French, Italian, Creole and Cajun, though, there was always true ‘Southern cooking,’ which involved sweet potatoes,” he said.

“Mamma fixed them french fried for breakfast with cinnamon and brown sugar. For other meals, she baked, boiled or candied them with marshmallows. She made mouth-watering pies and sweet-potato chips. We ate many cold sweet potatoes, too, as a snack after school,” he remembered.

But his favorite, often reserved for special occasions, was the sweet-potato surprise.

“Mamma made them from baked sweet potatoes she mashed with spices and rolled into golf-ball-size pieces,” he said. “Poking her thumb into the ball made just enough space to insert one or two miniature marshmallows.”

“Then, she reformed the ball, rolled it in fresh-grated coconut and chopped pecans and baked it until the outside was crusty and the marshmallow melted inside,” he said.

The names "sweet potato" and "yam" have been used interchangeably over the years. “We called our sweet potatoes yams because the variety we grew was the Puerto Rican type that was moist-fleshed and very sweet,” McLaurin said.

By any name, the sweet tubers are rich with Vitamin A, provide a high-energy staple to many diets and are instrumental in preventing childhood blindness in developing countries. And, they are an important Georgia crop. Tift, Tattnall and Colquitt are Georgia’s largest sweet potato-producing counties, growing more than half of the state’s 684-acre crop.

Including a colorful, nutritional mix of locally grown vegetables in your holiday menu is a healthy choice and good for Georgia’s economy, too. Georgia farmers grow more than 150,000 acres of vegetables in more than 40 different varieties. Just over 90 percent of them are sold at fresh markets. Georgia-grown vegetables had a 2008 farm-gate value of $850 million.

Holiday meals provide the perfect setting to celebrate heritage, to honor loved ones with traditional recipes and to try new trimmings to dress up the tried-and-true.

By Faith Peppers
University of Georgia

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Monday, November 16, 2009

Cooking Up Classic Comfort Foods With Fiber

(NAPSI)-Whether it's chocolate chip cookies, macaroni and cheese or mashed potatoes, many home chefs say favorite comfort foods are the cooking equivalent to a warm blanket or a heartfelt hug.

However, classic comfort foods often lack the fiber the body needs to work and feel its best, possibly leaving you at a nutritional loss.

"Getting the right amount of fiber promotes regularity, increases energy and impacts overall digestive health," explains registered dietitian and director of nutrition marketing at Kellogg Company, Cheryl Dolven.

Fortunately, there are simple ways to boost fiber content without sacrificing taste. For instance, you can find a number of simple and tasty comfort-food recipes made with Kellogg's All-Bran cereal to help you more easily fit fiber into every meal. The new recipes include:

• Herb-Topped Pork Tenderloin Casserole

• Tuscan Apricot-Berry Crostata

• Sloppy Joes

• Spinach and Cheese Stuffed Shells

• Tomato-Artichoke Casserole

• Gruyère and Ham Quiche.

Pair the great-tasting recipes with the All-Bran 10-Day Promise to get nearly half the daily fiber the body needs to work and feel better. Simply add one serving of any All-Bran product, which include four varieties of cereal, crackers and now, any of these new, simple recipes, into your daily diet. Try these recipes:

Herb-Topped Pork

Tenderloin Casserole

Preparation Time: 20 minutes

Total Time: 2 hours

Servings: 6


1/2 cup sliced green onions

2 cloves garlic, minced

2 tablespoons butter or margarine, divided

11/2 cups fat-free half-and-half or milk

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 medium white potatoes, very thinly sliced (about 11/2 lbs. total)

2 cups Kellogg's All-Bran Complete Wheat Flakes cereal (crushed to 1 cup)

1/3 cup freshly grated Parmesan cheese

3/4 pound pork tenderloin, cut into 1/2-inch-thick slices

1 tablespoon chopped fresh rosemary or chopped fresh sage

Fresh rosemary sprigs or whole sage leaves (optional)


1. In small nonstick saucepan, cook onions and garlic in 1 teaspoon of the butter for 1 to 2 minutes or until tender. In small bowl, whisk together half-and-half, flour, salt and pepper. Stir into onion mixture. Cook, stirring constantly, over medium heat until thickened and boiling. (Mixture will be very thick.) Remove from heat.

2. In 8 x 8 x 2-inch baking dish or shallow 2-quart casserole coated with cooking spray, layer half of the potatoes. Spread half of the onion mixture over top. Repeat layers. Tightly cover with foil. Bake, covered at 350° F, for 1 hour.

3. Meanwhile, melt remaining 5 teaspoons butter. In shallow dish, combine cereal and Parmesan cheese. Coat pork slices with butter. Roll in cereal mixture.

4. Arrange pork on top of hot potatoes. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter. Bake uncovered at 350° F for 30 minutes more. Sprinkle with 1 tablespoon rosemary. Bake uncovered at 350° F about 10 minutes more or until potatoes are tender and pork is done. Garnish with rosemary sprigs (if desired).

Nutrition information per serving: Calories 260; Total Fat 7g; Saturated Fat 3.5g; Cholesterol 55mg; Sodium 410mg; Total Carbohydrates 32g; Dietary Fiber 4g; Sugars 6g; Protein 18g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 10%DV; Iron 8%

Tuscan Apricot-Berry


Preparation Time: 25 minutes

Total Time: 1 hour, 15 minutes

Servings: 10


11/3 cups all-purpose flour

1 cup Kellogg's All-Bran Original cereal (crushed to 2/3 cup)

1/2 cup sugar, divided

2 teaspoons baking powder

3/4 cup butter or margarine

1 egg, slightly beaten

1/4 cup milk

1 teaspoon vanilla

2 cups fresh blueberries or red raspberries

1 cup apricot all-fruit spread or apricot preserves


1. In medium bowl, stir together flour, cereal, 1/3 cup of the sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.

2. In small bowl, combine egg, milk and vanilla. Add to flour mixture, stirring just until moistened.

3. On lightly floured surface, knead for 10 to 12 strokes or until dough just clings together. Remove one-third of the dough. Cover and refrigerate. Press remaining dough onto bottom and up sides of 10-inch tart pan with removable bottom. Arrange berries in bottom. Gently dollop apricot spread over berries. (Filling will look skimpy.)

4. On lightly floured surface, roll chilled dough into 10-inch circle. Cut into 1-inch-wide strips. Arrange strips over fruit in lattice pattern. Sprinkle with remaining sugar. Bake at 375° F for 40 to 45 minutes or until golden brown. Let stand for 10 minutes. Remove from pan. Serve warm.

Nutrition information per serving: Calories 340; Total Fat 15g; Saturated Fat 9g; Cholesterol 60mg; Sodium 100mg; Total Carbohydrates 52g; Dietary Fiber 3g; Sugars 34g; Protein 4g; Vitamin A 10%DV; Vitamin C 6%DV; Calcium 8%DV; Iron 6%DV

For more information and recipes, visit

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Saturday, November 14, 2009

Holiday Baking With A Regional Twist

(NAPSI)-Bakers everywhere are dusting off their rolling pins and gathering up their measuring cups. Every corner of the country has its own unique spin on holiday cookies and candies, with recipes that are often inspired by local ingredients or a reflection of traditions unique to the people who live there.

Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:

• Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.

• Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.

Bananas Foster Bars

Makes 16 2-inch bars



½ cup (1 stick) butter, softened

1 cup dark brown sugar, packed

1 egg

1 tablespoon dark rum or 1 teaspoon rum extract

1 cup flour

⅛ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

1 cup bananas, diced

½ cup (2 ounces) pecans or walnuts, chopped


2 tablespoons unsalted butter at room temperature

4 ounces cream cheese, softened

4 tablespoons light brown sugar

1 teaspoon rum or pure vanilla extract

1 teaspoon cinnamon

1-2 cups confectioners' sugar, sifted



Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*.

In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.

In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Remove pan to a wire rack to cool completely.


In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.

Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.

*For a thicker bar, use an 8-inch-square pan.

Almond Butter Buckeyes

Makes 4 dozen candies



1 cup (2 sticks) butter, softened

1¼ cups almond butter*

3 tablespoons dark rum or 1½ teaspoons rum extract

1 teaspoon almond extract

3¾ to 4 cups confectioners' sugar, sifted


12 ounces bittersweet chocolate, chopped



In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.

Refrigerate until firm, about 30 minutes.


Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.

To dip balls, insert a toothpick about ½ inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.

*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

Visit for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 27 through Dec. 24.

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Friday, November 13, 2009

Delicious And Festive Traditional Fare

(NAPSI)-One tasty way to honor the nation's Founding Fathers is to sample a dish that might have appeared on their menus and is still prepared in some of the nation's oldest inns.

Back in Colonial times, hungry settlers headed to the taverns and inns that dotted the Colonies. Some of those same establishments still serve up delicious traditional fare.

In Pennsylvania's oldest continuously operating country inn, the William Penn Inn, the Penn family zucchini bread is still baked daily. General Lafayette Inn & Brewery was part of the Barren Hill encampment in 1778. It serves Colonial-inspired dishes like meat loaf and crab cakes.

Historic General Warren Inne, once a Tory stronghold, was renamed in honor of an American hero who died during the Battle of Bunker Hill. The inn now serves a variety of Continental cuisine.

Legend has it that Colonial troops quenched their thirst from a water pump at The Old Guard House Inn. The inn offers this mouthwatering, easy recipe, ideal for holiday entertaining.


serves 1

2 4-oz. cold-water lobster tails

1 oz. flour

1 egg

2 oz. butter

Salt and pepper

Remove lobster meat from the shell. Slice tails down the middle. Roll in flour. Dip tails in egg wash. Melt butter in sauté pan. Place lobster in hot sauté pan, sauté for 2 minutes per side. Serve with your favorite vegetables: asparagus, corn, etc.


Soft roll, toasted

1 cold-water lobster tail

1 oz. butter

Salt and pepper


3 parts mayonnaise

1 part ketchup

Salt and pepper

Grand Marnier to taste

Prepare lobster tail the same way as Lobster Guard House. Brush both halves of the roll with lobster sauce. Place lobster in roll.

For more information on visiting Valley Forge, you can go to

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Thursday, November 12, 2009

Blueberry Pumpkin Bread: A New Tradition

(NAPSI)-What do blueberries and pumpkins have in common? Both are native to the Americas. Blueberries, in fact, are one of only three fruits that originated in North America. (The others are Concord grapes and cranberries.)

European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.

Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.

For more nutrition information and great blueberry recipes, visit


1 cup canned solid-pack pumpkin

¾ cup sugar

¼ cup orange juice

2 large eggs

¼ cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup fresh or frozen blueberries, not thawed

White icing, optional

Preheat oven to 350° F. Butter an 8½ x 4½-inch loaf pan. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute. In small bowl, stir flour, baking powder, salt and pumpkin pie spice; add to pumpkin mixture; stir just until combined. Spoon ½ of batter into pan; spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on a rack for 10 minutes; turn out onto rack; cool completely. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month. If desired, drizzle with White Icing.

Yield: 1 loaf (8 servings)

White Icing: In bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½ to 2 tablespoons milk and ½ teaspoon vanilla; beat until smooth; drizzle over cake. Makes about ½ cup.

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Wednesday, November 11, 2009

Shake Things Up This Holiday: Unique Beverages for Your Next Party

/PRNewswire/ -- With the holidays just around the corner, party hosts everywhere are beginning to plan their event menus. This year, why not cast aside the old standbys in favor of something new, delicious and sure to please guests.

This holiday season, USA-grown peanuts are adding familiar flavor in unfamiliar territory. Peanuts and peanut butter were recently featured in beverage recipes on two Fine Living Network series: Bartender Wars and Great Cocktails.

The program pit three master mixologist contestants against one another to see who could create the tastiest peanut cocktail as judged by special guests, including Texas peanut farmer Roger Neitsch, Chairman of the National Peanut Board.

Now you can bring the spoils of war home and create these delicious cocktails for your party guests. These decadent beverages - the Peanutini, the Peanut Pear-adise and the Creamy Rye Flip - will no doubt be hits at your next party.

Mixologist Kimble Knight walked away as champion of the peanut round of the competition with his Creamy Rye Flip - a delicious take on the beloved PB & J.

Creamy Rye Flip
Courtesy of Kimble Knight

2 1/2 oz. rye whiskey
3/8 oz. Kijafa cherry wine
3/8 oz. Grand Marnier
3/16 oz. Chambord
3/8 oz. fresh lemon juice
1/4 tsp. creamy peanut butter
1 tsp. raw sugar
1 egg white
2 dashes orange bitters
Cinnamon for garnish

Build ingredients in the pint glass and add ice; shake vigorously for two
minutes and strain in to a coupe glass. Garnish with a light dust of
cinnamon on the side of glass.

Fine Living is also airing a Great Cocktails segment, which features a holiday-inspired creation called The Nutcracker Sweet. This seasonal, peanut infused rum cocktail is smooth and tasty - ideal for any holiday gathering. Not only is the drink delicious, but infusing your own rum is fun and easy to do.

The Nutcracker Sweet

The Rum Infusion:
In a sealable jar, cover 1 cup unsalted, dry-roasted peanuts with 12 oz of
dark aged rum (best to use Dominican or Puerto Rican rum)
Leave the mixture in a cool, dark place for 4 days
Strain out the peanuts and place into the fridge for another day
Strain the liquid through cheesecloth, and it's ready to use

The Cocktail Recipe:
Into a chilled tumbler:
1 1/2 oz. peanut-infused rum
1/2 oz. creme de cacao
Add ice, stir and then strain into a chilled coupe
Whip some heavy cream using a vigorous 10 second shake, and add a thin
layer on top of the cocktail.

For the other recipes featured on the program and for more information about the National Peanut Board, visit

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Tuesday, November 10, 2009

Save the Best for Last with’s Thanksgiving Dessert Recipes

(BUSINESS WIRE)--This Thanksgiving holiday, has a dessert to please every sweet tooth. Whether looking to create the perfect traditional pumpkin pie or an innovative, new dish, boasts a bevy of sweet endings. (

Here are just a few of the dozens of stand-out Thanksgiving dessert recipes available at

1. Pumpkin Roll Cake - This cake, made with everyone’s favorite Thanksgiving staple, plus cinnamon and ginger, is combined with a delicious filling and caramel garnish. From the kitchen of Paula Deen, it’s sure to become a new family preference.
2. Tony’s Chocolate Pecan Pie - Why settle for just pecan or chocolate pie this Thanksgiving season, when you can have both? Chef Tony Neely shows how to combine these two beloved pies into one mouthwatering dessert.
3. Alton’s Sweet Potato Pie - Don’t fret over this holiday dessert must-have. Chef Alton Brown has the perfect recipe for a moist, flavorful sweet potato pie.
4. Pecan Shortbread - This easy-to-make recipe combines the fall flavors of almond and vanilla into scrumptious, pecan-filled cookies. features quick and easy dessert recipes, as well as ideas for those on a budget. Plus, every home cook could use tips on how to bake the perfect pie and entertaining, helpful videos from the most loved Food Network chefs. For these recipes, plus information and ideas on creating every aspect of the Thanksgiving spread, visit the definitive destination for Thanksgiving meal planning on the Web:

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Monday, November 9, 2009

Bringing Home The "Best Of Beef"

(NAPSI)-Fresh, flavorful ingredients and nutrient-rich beef cuts won the prize at this year's Best of Beef competition. With her recipe for Sonoma Steaks with Vegetables Bocconcini, home cook Mary Hawkes of Prescott, Ariz. won the 28th National Beef Cook-Off® $25,000 grand prize, topping recipes from 14 other finalists.

The winning recipe featured grilled beef top loin steaks, zucchini, yellow bell pepper and red grape tomatoes tossed with herb-marinated fresh mozzarella balls. In addition, the dish is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

The judges raved about Hawkes' recipe because of its overall simplicity, her efficient use of ingredients and the mellow flavor and texture of the mozzarella balls partnered with the smoky grilled steak and vegetables:

Sonoma Steaks with Vegetables Bocconcini

Total Recipe Time: 30 minutes

Marinade Time: 15 minutes to

2 hours

2 boneless beef top loin (strip) steaks, cut ¾ inch thick (about 8 ounces each)

1 container (9 to 16 ounces) herb-marinated, small fresh mozzarella balls (bocconcini)

3 tablespoons balsamic vinegar

1 medium zucchini, cut diagonally into ¼-inch thick slices

1 large yellow bell pepper, cut into ¾-inch-wide strips

1 cup small red grape tomatoes

Drain bocconcini, reserving and combining ⅓ cup marinade and vinegar in small bowl; toss zucchini and bell pepper with 2 tablespoons marinade mixture, refrigerating until ready to use. Place beef steaks and remaining marinade mixture in food-safe plastic bag, closing bag securely; marinate in refrigerator 15 minutes to 2 hours.

Remove steaks and vegetables from marinade, discarding marinade. Place steaks on one half of grill over medium, ash-covered coals; place vegetables in grill basket on other half of grill. Grill steaks, uncovered, 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 10 to 13 minutes or until crisp-tender, stirring occasionally, adding tomatoes during last 2 minutes of grilling.

Combine grilled vegetables and bocconcini in large bowl, tossing gently to combine, and carve steaks into slices, seasoning with salt, as desired. Serve beef with vegetable mixture.

Makes 4 servings

To view this year's winning recipes, visit

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Saturday, November 7, 2009

Entertain At Home, Inexpensively--Bring An Easy Cobb Scramble To Brunch

(NAPSI)-Going out is out, eating in is in. Home entertaining has become big again, as folks look for an economical way to gather friends and family together but still stay within a budget. This easy meal in a skillet is just right for any brunch occasion--pregame, lazy Sunday or "just let's get together"--or for a weekend breakfast or weekday supper.

The cook gets a break because this unique dish is as simple as scrambled eggs plus the traditional Cobb salad ingredients: avocados, chicken or turkey, bacon, blue cheese and some green onion. Serve the scramble right from the skillet, pass whole grain rolls or crisp French bread and add a side of seasonal fruit such as apples or citrus.

This winter there's a bumper crop of beautiful Hass Avocados from Chile. The seasons down there are just the reverse of ours, so Hass Avocados from Chile complement the California supply. Use leftover chicken or turkey and select less expensive blue cheese crumbles and you'll have an impressive main dish. The food cost is low and so is the calorie count--less than 250 per serving!

Avocados are more than just pretty and tasty--they provide nearly 20 vitamins and minerals, including phytonutrients thought to help prevent many chronic diseases, and all for just 50 calories in a 1-ounce serving. They have no sodium and no cholesterol. A 1-ounce serving of avocados contains MUFAs (monounsaturated fatty acids)--the "good" fats.

For other eating-in events, consider a fruit plate of citrus and avocado slices sprinkled with some fresh mint, or Hass avocado slices atop a frittata, in a club sandwich, on a burger or even scattered over a hot dog--a Chilean favorite.

For plenty of great recipes, visit


Makes 4 servings

All the great flavors of the famous Cobb salad--turkey, bacon, blue cheese and, of course, avocado--in an easy, easy skillet breakfast, brunch or supper. Complete the quick-to-make meal with a fruit salad and you're done.

1 Hass Avocado from Chile

6 eggs OR 1½ cups egg substitute

½ cup chopped turkey or chicken

2 slices turkey bacon, crisp-cooked and crumbled

¼ cup crumbled blue cheese

¼ cup chopped green onions

Rinse avocado and cut in half. Spoon out pit. Spoon out flesh and cut into chunks. In medium bowl, beat eggs. Stir in avocado, turkey, bacon, blue cheese and onions.

Heat nonstick skillet sprayed with pan coating over medium-high heat. Add egg-avocado mixture and scramble, stirring occasionally, until eggs are set but still moist.

Or, scramble eggs and then top with avocado, turkey, bacon, blue cheese and onions.

Nutritional information per serving--calories 243, fat 17g, monounsaturated fat 7.8g, saturated fat 5g, protein 19g, carbohydrates 5g, cholesterol 345mg, sodium 327mg, fiber 1.4g.

With egg substitute: calories 183, fat 11.5g, monounsaturated fat 5.74g, saturated fat 3.27g, protein 17g, carbohydrates 4.5g, cholesterol 25mg, sodium 328mg, fiber 1.4g.

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Friday, November 6, 2009

Outdoor Cooking Sparks New Ideas for Thanksgiving Meals

(BUSINESS WIRE)--Americans are rethinking tradition this Thanksgiving with more than 70 percent of consumers saying they would opt out of the oven and instead grill (18 percent), smoke (25 percent) or fry (28 percent) their turkey, according to a new poll by the Hearth, Patio & Barbecue Association (HPBA). Turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill – each option offers a mouthwatering meal packed with juicy flavor and crispy taste.

According to the National Turkey Federation (NTF), an estimated 46 million turkeys will be cooked this holiday. Based on HPBA consumer poll responses, that means up to 32.2 million turkeys could be getting the boot from the oven! Americans agree that grilling, smoking and frying are preferable to the oven for a number of reasons:

* Allows you to try something new (54 percent of respondents)
* Gives you a more tender or juicy turkey (54 percent of respondents)
* Frees up space in your oven for other cooking (53 percent of respondents)
* Easier clean up (52 percent of respondents)

“More than one-third of Americans plan to cook some part of their Thanksgiving meal outdoors this year,” said Leslie Wheeler, HPBA Communications Director. “Americans look forward to cooking their holiday meal outdoors for its savory results and no muss, no fuss approach. Whether it’s to start a new family tradition, to try a new recipe or even just to free up space in the oven, more and more people are turning to grilling, smoking and frying for their Thanksgiving feast.”

Whether consumers plan to grill, smoke or fry this year’s whole turkey or turkey breast, HPBA and NTF offer preparation and cooking tips to ensure a safe and delicious Thanksgiving meal.

Tips for Outdoor Cooking and the Ultimate Turkey Experience

* Check to make sure the grill, smoker or fryer is in working order.
* Be sure to read the owner’s manual for safety precautions.
* Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
* Be sure to use the grill, smoker or fryer outside only – never indoors and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
* Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual.
* Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
* Brine the turkey for increased flavor and moisture.
* Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
* Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh.

Don’t Forget The Trimmings!

Beyond the bird, seven in ten Americans admit that they would like to see grilled side dishes on their Thanksgiving platters, including grilled vegetables (51 percent) or grilled bread, fruits or desserts (18 percent). While the turkey is the centerpiece of the meal, Thanksgiving’s savory side dishes and trimmings can all be cooked outdoors. Try America’s Outdoor Cooking Experts Bill and Cheryl Jamison’s recipes for crispy smashed potatoes, grilled apples slices or grilled vegetable orzo, available at

For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at or NTF at .

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Thursday, November 5, 2009

Dried fruit and prune juice add flavor and depth to holiday stuffing

(ARA) - Whether you call it stuffing or dressing, one thing's for sure - no holiday meal is complete without it. Sometimes savory, often sweet, but always delicious, stuffing is one of the most anticipated dishes on the holiday table.

Stuffing is an easy-to-prepare, versatile holiday dish that can include succulent meats, sweet fruits and savory herbs. Incorporating both dried and fresh fruit into stuffing is a California tradition, adding depth of flavor.

"Dried fruits, such as cherries or prunes, are a great addition to any holiday meal," says Chef Victoria Comfort, executive chef of Black Kite Cellars in California's Wine Country. "I enjoy adding them to stuffing because they add moisture, sweetness and texture to the dish and pair beautifully with a succulent roasted turkey."

One of Chef Comfort's surprise secret ingredients is prune juice. Made from plump, juicy California prunes, prune juice can help retain moistness in the stuffing and can also be a great base for sauces and glazes. This holiday season, Chef Comfort has shared her recipe for Country Sausage, Apple and Cherry Stuffing. This dish pairs Italian sausage with prune-juice plumped dried cherries, striking the perfect balance on the palate of sweet and savory.

"Cooking is about a balance of flavors. Sunsweet Prune Juice is one of those ingredients that contributes a complexity to many recipes," Chef Comfort says. "In the Country Sausage, Apple and Dried Cherry Stuffing, the prune juice is used to counter balance the tartness of the dried cherries. The subtle fruitiness and sweetness of prune juice makes it the perfect flavor enhancer."

Sunsweet Growers, the world's largest handler of dried tree fruits, offers several stuffing recipes using dried fruit on its Web site,

"Every holiday season we get a flurry of consumer requests for recipes from everything from stuffing to quick breads," says Stephanie Harralson of Sunsweet Growers. "While many people think of Sunsweet products as naturally powerful snacks, they can also be fantastic ingredients. We always get rave reviews for our stuffing recipes."

Chef Comfort's recipe for Country Sausage, Apple and Cherry Stuffing along with other delicious holiday recipes, can be found at

Country Sausage, Apple and Cherry Stuffing

1 pound sweet Italian sausage, casings removed
1 1/2 yellow onions, diced
5 celery stalks, diced
3 garlic cloves, minced
1 cup Sunsweet cherries
3/4 cup Sunsweet prune juice
5 cups French bread, cubed and dried
1 apple, peeled, cored and diced
1/2 cup parsley, washed and chopped fine
2 eggs
1/2 cup chicken broth
Salt and pepper, to taste

Preheat oven to 350 F. In a skillet, brown the sausage; remove excess fat and add the vegetables and garlic. Cook briefly, about two minutes, and set aside. Put the cherries in a saucepan with the prune juice, bring to a boil and set aside. Put the bread cubes, sausage, vegetables, apples and parsley in a large bowl and season with salt and pepper. Whisk eggs and chicken broth together, and pour over the bread mixture, mixing until everything is well distributed. Drain cherries and add to the stuffing mixture, tossing again. If the mixture is too dry, add more broth 1/4 cup at a time. Place in a lightly greased 13 by 9 inch pan and cover with foil. Bake for 30 minutes, remove foil and bake 10 minutes to crisp. Serve warm. Makes eight to 12 servings.

Courtesy of ARAcontent

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Wednesday, November 4, 2009

Top 10 Ways To Use Leftover Holiday Turkey at EatTurkey.Com

/PRNewswire/ -- Gobble up the goodness on Thanksgiving and beyond by making use of the entire holiday turkey with National Turkey Federation's (NTF) "Top 10 Ways to Use Leftover Turkey."

"The turkey sandwich might be the perennial favorite, but visitors to NTF's Web site are finding exciting new ways to enjoy their leftover turkey," said Sherrie Rosenblatt, NTF's vice president of marketing and communications. "Whole turkey offers an endless supply of entree, appetizer, soup and salad choices."

Leftover turkey should be carved from the bone and stored in shallow containers and refrigerated or frozen within two hours of cooking. Use the refrigerated turkey in a sandwich or on top of a salad within three to four days, or freeze the leftovers to use in soups and stews for up to three months, which will last through the winter months.

Based on consumer visits to NTF's Web site recipe database, the top 10 ways to use leftover turkey are:

10. Thai Grilled Pizza
9. Turkey Monte Cristo
8. Easy Cheesy Turkey Enchiladas
7. Turkey Cranberry Croissant
6. Turkey Reuben Sandwich
5. Turkey Pot Pie
4. Slow Cooker White Turkey Chili
3. Creamy Creole Turkey Bake
2. Using it All Turkey Soup

And, the number one favorite leftover recipe is the flavorful Turkey, Mandarin and Poppy Seed Salad, which is low in fat and cholesterol - the perfect formula for balancing healthy fare with good value.

Mandarin and Poppy Seed Salad

1/4 Cup orange juice
1-1/2 Tablespoons red wine vinegar
1-1/2 Teaspoons poppy seeds
1-1/2 Teaspoons olive oil
1 Teaspoon Dijon-style mustard
5 Cups red leaf lettuce, washed, dried, chilled and torn
2 Cups baby spinach leaves, washed, dried, chilled and torn
1/2 Pound COOKED TURKEY BREAST, cut into 1/2-inch julienne
1 Can (10-1/2 ounces) mandarin oranges, drained
1 Teaspoon orange zest

1. Dressing: In small bowl combine orange juice, vinegar, poppy seeds,
oil, mustard and 1/8 teaspoon freshly ground black pepper. Set aside.
2. Salad: In large bowl toss together lettuce, spinach, turkey and
oranges. Pour dressing over turkey mixture.
3. Garnish with orange zest and serve immediately.

To view all top 10 leftover recipe ideas visit or for more than 1,000 consumer recipes.

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Tuesday, November 3, 2009

'Tis the season for holiday baking - it's better with butter

(ARA) - When it comes to whipping up holiday treats, butter is definitely better. You're gearing up for the season and will be spending lots of quality time with the herd. Spend time with your own family in the kitchen this holiday season and bake up special memories.

Found in almost every pantry, butter's unique flavor, melting and cooking properties make it a great ingredient for cake and cookie recipes, frostings, candies and more.

Butter has been used for cooking for centuries - according to legend, it originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step. As you begin to break out the baking sheets and cookie cutters for the holiday season, here are some tips to ensure your goodies look and taste fabulous straight from the oven:

Baking with butter tips from California happy cows Janice and Diane:

* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.

* It's best to use unsalted butter when baking - you will have more control over the flavor since the amount of salt in salted butter varies among brands.

* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.

* Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.

* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:

1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups

* Some butter packaging is stamped with a "best used by" date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.

Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it's made exclusively with milk produced on California dairy farms.

Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.

Gingerbread Cupcakes
Yield: 12 cupcakes

For cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted California butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder

For frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted California butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies

Preheat oven to 350 F. Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting

With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.

For more recipes, visit

Courtesy of ARAcontent

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Monday, November 2, 2009

A Holiday Menu Where Savings Are Gravy

(NAPSI)-Holiday entertaining doesn't have to cost a fortune. In fact, with some frugal finesse, the traditional holiday feast can be prepared for $3 per person. Follow these entertaining, menu and recipe tips, and you'll be anything but Scrooge.

• Plan your menu and stick to your shopping list.

• Save money by using produce that's in season, such as apples, squash, pumpkin and yams.

• Avoid disposable dishes, cutlery and napkins. Save money and go green.

• Think quality over quantity and downsize the number of side dishes.

• Be prepared with recipes to make use of leftovers. Soup is a great option, and you can freeze it for later.

• Potluck is cool again. And thrifty. If someone offers to bring something, say yes.

• Shop at stores that offer the most value for your dollar. For example, Grocery Outlet (for store locations: purchases overstocks and closeouts directly from manufacturers. That means prices on quality merchandise that are often up to 50 percent cheaper than conventional grocery stores.

In fact, by shopping at a value-oriented store like Grocery Outlet, families can host a traditional holiday feast for just $3 per person including:

Holiday Roast Turkey

$1.10 per serving

Serves 10-12

1 fresh turkey (16 to 18 lbs),

giblets removed, turkey brought to room temperature (no more than 2 hours)

1 stick butter, softened

salt and pepper

1 T. dried parsley

1 T. dried sage

5 cups stuffing

1. Preheat oven to 425° F, with rack in lower third.

2. Rinse turkey inside and out and pat dry with paper towels. Place on a rack set in large roasting pan.

3. Blend 4 T. butter with 2 tsp. salt and dried herbs; season with pepper. Loosen skin of turkey and spread mixture under skin all over, reaching as far back as possible.

4. Rub skin of turkey with remaining 4 T. butter. Sprinkle with 1 tsp. salt; season with pepper. Loosely stuff body cavity with 4? cups stuffing, and next cavity with ? cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body and secure with toothpicks. Tuck wing tips under wings.

5. Roast turkey 30 minutes. Baste turkey, reduce oven temperature to 350°F. Continue to roast (basting every 20 minutes with pan juices) until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 180°F and stuffing registers 165°F, 3-3? hours. If skin darkens too quickly during roasting, tent with foil.

6. Let turkey rest 30 minutes before carving. Leave juices in roasting pan to make gravy.

For the complete $3 holiday menu, recipes, shopping list and money-saving tips, visit

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Sunday, November 1, 2009

Easy Entertaining For The Holidays

(NAPSI)-One way to keep the season merry for both partygoers and party throwers is to keep things simple.

When you serve dishes that are easy to create, you can spend less time in the kitchen and more time providing guests the gift of your presence.

You can serve:

• Crisp vegetables with festive dips such as salsa and hummus, chips and crackers.

• Traditional popcorn balls and trendy salty snacks.

• Gourmet cheese and fruit.

• Simple but flavorful recipes such as these:

BACARDI® Rum Garlic Shrimp

1 to 1½ pounds extra-large (21- to 25-count) shrimp, peeled with tails left on, deveined and patted dry

3 Tbsp. BACARDI® Superior Rum

3 Tbsp. butter

2 Tbsp. vegetable oil

1 large clove garlic, minced

¼ tsp. crushed red pepper flakes

¼ tsp. salt

1 Tbsp. chopped parsley

Arrange shrimp in a 13 x 9-inch baking dish. Heat remaining ingredients, except parsley, in a small saucepan until butter is melted. Drizzle mixture over shrimp. Bake at 425° F until shrimp become opaque, about 10 minutes. Sprinkle with parsley before serving. Serve with piña colada sauce. For an extra hint of festive color, decorate platter with fresh strawberries.

Yield: 4 entrée or 10 appetizer servings

BACARDI® Rum Piña Colada Sauce

1 cup light sour cream

½ cup cream of coconut

½ cup crushed pineapple, undrained

⅓ cup BACARDI® Superior Rum

Combine all ingredients. Cover and chill until served.

Yield: 2 cups sauce

BACARDI® Dragon Berry™ & Ginger Ale

3 parts BACARDI® Dragon


1 part ginger ale

Pour over ice in glass.

Garnish with lime wedge.

You can find more great recipes and entertaining ideas online at

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