Make summer super with potluck-perfect recipes

(ARA) - From block parties to backyard barbecues, summer is when people get together and enjoy the delectable tastes of the season. The classic American potluck is always a favorite gathering, especially when friends, family and neighbors bring out their best dishes for everyone to enjoy.

The perfect recipes for summer parties are ones that are quick and easy - providing maximum flavor for minimum time spent in the kitchen. When it comes to cooking for a crowd, go with something that will reliably get rave reviews, while keeping in mind whom you're cooking for. If it's a crowd with a more sophisticated palate, you can try something a little more adventurous. If it is a group with notoriously picky kids, go a little more mild with kid-pleasing classics. If it's a big enough crowd, you might even want to try both.

It's always a great idea to take a healthful approach to whatever you bring to the table. Whether you're bringing a main course, a side, or a dessert, there are plenty of healthy recipes to choose from. Wherever you can, opt for ingredients like fresh vegetables and fresh or dried fruit. Raisins, in particular, are a wise choice to add flavor and good nutrition to all kinds of dishes. They are fat- and cholesterol-free, and contain antioxidants and fiber - good-for-you qualities that can healthfully enhance any dish.

Try incorporating plump California raisins into a more exotic dish like couscous salad along with fennel, garbanzo beans and chopped fresh cilantro for a subtly sweet-and-savory combination. Or, add them as an extra pop of sweetness to miniature apple tartlets - a party-perfect version of classic American apple pie. To get more ideas and inspirations for delicious raisin recipes, visit www.LoveYourRaisins.com.

All-American Raisin Apple Tartlets

Prep time: 30 minutes
Cook time: 20 minutes total

Ingredients:
2 tablespoons heart-healthy buttery spread
4 medium green apples, peeled and sliced
1/4 cup brown sugar
1 teaspoon cinnamon
1 cup California raisins
18 sheets phyllo dough
Butter flavor cooking spray
9 tablespoons shredded low-fat sharp Cheddar

Directions:
Preheat oven to 375 F and spray 12 cupcake tins with nonstick cooking spray. Melt buttery spread in a large skillet over medium heat. Stir in apples and cook, stirring frequently, for 10 minutes. Stir in brown sugar and cinnamon and cook for a minute more; add raisins and set aside.

Meanwhile, lay one sheet of phyllo on a cutting board; keep remaining covered with a damp towel to prevent drying. Spray sheet with cooking spray. Repeat with five more sheets, sprinkling 3 tablespoons cheese in under the last layer; press firmly to keep cheese in dough. Assemble 2 more stacks. Cut each stack in half crosswise to make 6 pieces; then, cut each piece lengthwise into 6 strips for a total of 36 strips. Center and press 3 strips into each tin, letting the dough extend over the top by about 1/2-inch. Divide and spoon fruit mixture in centers. Bake for 10 minutes, until lightly browned; then, tent loosely with foil and bake for 10 minutes more, until done.

Makes 12 small desserts

California Raisin Couscous with Vegetables

Ingredients:
1 box couscous, plain
1/4 cup extra virgin olive oil, divided
1 pint red pear or cherry tomatoes, cut in half
2 heads fennel, bulb only, small dice
1 English or hothouse cucumber, peeled, seeded and small dice
1/2 red onion, peeled, small dice
1 cup California golden raisins
2 bunches Italian flat leaf parsley, picked and chopped
1/2 bunch cilantro, picked and chopped
Juice of 4 lemons
Salt and pepper

Directions:
Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover. Mix with fork; cover with plastic wrap and set aside for five minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool. Once cool, add remainder of ingredients and toss well. Reheat to serve.

Note: Make sure all ingredients are ready before making couscous. For variety, sprinkle crumbled feta cheese on top just before serving.

Makes eight side dish servings

Courtesy of ARAcontent


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Raisin' Cane Gingerbread Boys & Girls

(NAPSI)-Few things conjure up holiday fun like the image of kids decorating cookies and the aroma of fresh-baked gingerbread.

Gingerbread cookies date back to Queen Elizabeth I, who is said to have had the likeness of important visitors baked out of gingerbread. Since then, the cookies have become a holiday tradition that brings families together. So easy to bake up and decorate with raisins from the pantry, Gingerbread Boys & Girls dress up with dried cranberries, icing and mini candy canes.

To make them as party favors or as a gift for neighbors, teachers and friends, place a large cookie into a holiday cellophane bag (available in craft stores) together with a mini candy cane. Then tie with holiday ribbon.

Raisin' Cane Gingerbread Boys & Girls

Ingredients:

5½ cups all-purpose flour

5 teaspoons pumpkin pie spice

¾ teaspoon baking soda

¼ teaspoon baking powder

1 cup butter, softened

1 cup light brown sugar, packed

1 cup unsulphured molasses

2 eggs

Tube of icing or royal icing

½ cup Sun-Maid Natural Raisins or Cape Cod Cranberries

Small candy canes

Directions:

Mix dry ingredients in medium bowl; set aside. Preheat oven to 350ºF.

Beat butter in large bowl until light and fluffy. Add brown sugar, molasses and eggs; beat well. Gradually beat in dry mixture on low speed.

Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1½ hours.

Roll dough on lightly floured surface to ¼-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350°F for 11 to 13 minutes. Let cool 2 to 3 minutes.

Decorate with royal icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.

Yield: about 20, 6- to 7-inch cookies.

For more holiday recipes, visit www.sunmaid.com.

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"Raisin" The Nutritional Bar With Pizza

(NAPSI)-Creative parents know that one of the best ways to get kids to eat "good for them" foods, such as fruits and vegetables, is to incorporate them into popular favorites, like pizza. A pair of recipes that use raisins to give your family a nutritional boost might seem like a stretch, but kids and adults will be delighted with the results.

Raisins rank among the top antioxidant foods, according to USDA government tests. High in potassium, raisins deliver a lot of nutrition. Just ¼ cup of raisins (1.5 oz.) equals one complete fruit serving.

Surprising Margherita Pizza

Makes 4 servings

2 tablespoons olive oil

1 large clove garlic, minced or pressed

1 prebaked pizza crust (11"), or two 8-inch crusts

2-3 Roma tomatoes, thinly sliced

⅓ cup Sun-Maid Natural Raisins

2 tablespoons thinly sliced fresh basil

½ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

Coarse salt

Heat oven to 375°F.

Combine olive oil and garlic. Spread evenly on pizza crust. Arrange tomatoes on crust. Top with raisins and basil. Sprinkle cheeses over pizza. Dust lightly with coarse salt.

Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.

Zucchini Ribbons Pizza

Makes 4 servings

1 tablespoon olive oil

1 large clove garlic, minced

1 teaspoon grated lemon zest

1 small zucchini (about 1x7")

1 prebaked pizza crust (11"), or two 8-inch crusts

½ cup (4 ounces) crumbled feta cheese or soft goat cheese

⅓ cup Sun-Maid Natural Raisins or Golden Raisins

¼ cup shredded Parmesan cheese

1 tablespoon pine nuts

Heat oven to 375°F.

Combine olive oil, garlic and lemon zest in a medium bowl. Slide a vegetable peeler firmly along the length of the zucchini to make thin "ribbons." Mix zucchini ribbons thoroughly with olive oil mixture.

Crumble feta or spread goat cheese evenly over pizza crust. Sprinkle raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.

Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.

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Polka Dot Twisters Fun And Delicious

(NAPSI)-Getting their little hands into dough is one of the highlights of being in the kitchen to most youngsters. Baking and eating a cinnamon twist warm from the oven makes it all the better. For parents, time spent with kids in the kitchen creates memories and provides an opportunity to teach important life skills while having fun.

For instance, after-school or breakfast treats such as Polka Dot Twisters are so simple to make, the whole family can get in on the action. Children can pat the dough, roll it into ropes, and measure the ingredients.

Everyone will be happy with the delicious aroma coming from the oven and even more so digging into a still-warm Twister. The easy and yummy treat is studded with raisins for sweetness and nutrition. The recipe can easily be doubled.

Polka Dot Twisters

1½ cups all-purpose baking mix

½ cup milk

¾ cup Sun-Maid Natural Raisins

All-purpose flour, as needed to roll Twisters

1 egg, beaten

1 tablespoon granulated sugar

1 teaspoon cinnamon

Preheat oven to 425°F. Line a cookie sheet with foil or parchment paper, or spray with cooking spray.

In medium bowl, stir baking mix, milk and raisins for 1-2 minutes until a soft dough forms. Dough becomes less sticky as it is stirred. Pat dough onto well-floured surface, and with floured hands, shape into a ball, using extra flour as needed to keep from sticking.

Divide dough into 6 equal pieces. Roll each piece into a rope 12 inches long. Fold each rope in half and gently twist together.

Place on prepared cookie sheet. Brush top of each Twister with a thin layer of beaten egg using pastry brush. Mix together sugar and cinnamon and sprinkle about ½ teaspoon over each.

Bake for 15 minutes or until light golden brown. Remove Twisters to a cooling rack. Serve warm. Makes 6.

For more kid-pleasing recipes, go to www.sunmaid.com.

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