Chick-fil-A Adds New Banana Pudding Milkshake for Spring

Editor Note:  Just what I need!  Another phenom reason just to stop in and grab a fresh taste for spring.  Banana Pudding Milkshake?  Can't wait to try one!
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Customers encouraged to share family banana pudding recipes and stories on Chick-fil-A's Facebook Page

 /PRNewswire/ -- For many Americans, a banana pudding recipe isn't just a recipe. It's an institution. A good serving of banana pudding provides the perfect comfort-food remedy to a long day at work, and avid banana pudding enthusiasts claim that the delectable dessert is even known to cure a headache. Starting Monday, Feb. 28, customers can satiate their cravings for the Southern classic with the new Banana Pudding Milkshake available in Chick-fil-A® restaurants nationwide through June 4.
With a taste sure to evoke memories of your grandmother's best recipe, the new Banana Pudding Milkshake will be offered in 14 oz. or 20 oz. cups and priced at $2.49 and $2.89, respectively (at most locations). The milkshake is made with fresh bananas, real Nilla® wafers, a splash of vanilla, and is hand-spun with Chick-fil-A's popular "home-style" Icedream® and topped with light whipped cream and a maraschino cherry.

To celebrate the new milkshake recipe, Chick-fil-A is inviting customers to submit their favorite heirloom or family banana pudding recipes and the story behind them on the chain's Facebook page: www.facebook.com/ChickfilA.

"As we continue to offer limited time flavor milkshakes, we ask customers what flavors they would like served at Chick-fil-A. Again and again, customers said 'banana something.' We wanted to offer something unique, yet connected to our Southern roots, instead of the typical banana milkshake option. In the South, banana pudding reigns supreme as one of the favorite traditional desserts, most commonly associated with family. Our new Banana Pudding Milkshake is like drinking your grandmother's recipe through a straw," said Woody Faulk, Chick-fil-A's vice president of brand development. "Our customers continue to tell us how much they enjoy our hand-spun milkshakes, so we want to continue to satisfy their tastes while also surprising them with occasional limited-time new flavors!"

The Chick-fil-A hand-spun milkshakes have proved to be one of the most popular products on the menu. As a result, the chain adds a variety of limited-time flavors to its milkshake menu annually.

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‘Tis the Season to Host a Cookie Exchange

(BUSINESS WIRE)--The aroma of fresh-baked cookies brings back good memories. It reminds us of our childhood, measuring out flour, chocolate chips and Karo syrup as we baked with Grandma, or maybe of quality time spent with our own children.

“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats”

Cookies will always be a timeless treat and a wonderful way to share memories across generations. They also make thoughtful gifts. If you haven’t considered hosting a cookie exchange, this holiday season is the perfect time to start.

“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats,” says celebrity pastry chef Malika Ameen, owner of ByMDesserts.com, a made-to-order gourmet cookie website. “More importantly, you’ll have the chance to share the joy of the season while spending precious time with your friends and family.”

Bring one of the following treats to your next cookie exchange and you’re guaranteed to be everyone’s favorite baker! Developed exclusively for Karo by celebrity chef Malika Ameen, the cookies are traditional recipes with a modern twist. The fruit lover in your life will delight in the Oat Crisps with Cranberries and Orange while the Maple Walnut Sticky Bars with Clove Scented Shortbread are heaven for the person who can discern what is absolutely divine. Can’t live without chocolate? Chocolate Crinkles are delightful as an elegant post-dinner dessert, paired with your favorite dessert wine or after dinner drink.

Visit www.KaroCookieExchange.com to upload your own Cookie Exchange recipes and win great culinary prizes!

Lace Oat Crisps with Cranberries and Orange

These elegant cookies require only a few minutes to put together. They have the toasty and warm flavor of brown sugar and molasses and a brightness from orange and cranberries. They are a beautiful teatime dessert or just a quick and easy holiday treat to share with loved ones.

Yield: 2 Dozen

Bake Time: 12-13 min


Ingredients
10 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 vanilla bean, seeds scraped or one teaspoon of vanilla extract

½ cup Karo® dark corn syrup
Zest of one orange
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
3 cups thick rolled oats
1 cup sliced almonds with skin
1 cup dried cranberries, roughly chopped

Directions

Preheat oven to 350 degrees. In a medium sized bowl, combine sugars, vanilla bean and orange zest. Gently rub together with fingers until sugar looks slightly coarse. Heat butter and corn syrup on medium heat for 1-2 minutes until butter is melted. Add sugar mixture and whisk until smooth. Add in nutmeg, oats, almonds and cranberries. Mix until well incorporated.

Line a baking tray with parchment paper. Place one tablespoon of oat mixture on baking tray, leaving 3-4 inches between each. Press each cookie gently with the palm of your hand to help it spread evenly when baking. Bake crisps for 12-13 minutes until golden brown and bubbly. Cool for 15 minutes and then remove from baking tray.

Serve or store in an airtight container up to 4 days.

Maple Walnut Sticky Bars with Clove Scented Shortbread

These shortbread bars have an irresistibly crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a buttery toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment to a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!

Yield: 2 dozen

Bake Time: 15 to 18 minutes


Ingredients

Shortbread
½ cup (4 oz.) butter, at room temperature
1 ¼ cup of all purpose flour
½ teaspoon of kosher salt
1 teaspoon of ground cloves
¼ light brown sugar, firmly packed
1 teaspoon pure maple syrup


Walnut topping
9 tablespoons butter
2 cups walnut halves
1 ½ teaspoons pure maple syrup
¼ cup plus 1 teaspoon maple sugar*
¼ heaping teaspoon of salt
3 tablespoons Karo® light corn syrup
¼ cup + 1 ½ tablespoons heavy cream or evaporated milk

Directions

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper allowing a 2-inch overhang on two sides. Butter the lining (not overhang). Whisk together flour, salt, and ground cloves. Place ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight.

Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.

For walnut topping, place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2-inch squares. Store in an airtight container up to three days. Bars also freeze well for up to one month.

* Maple sugar is a specialty ingredient available at Whole Foods and specialty stores

Chocolate Crinkles

These are the ultimate decadent chocolate cookies. A cross between a cookie and a truffle, these crinkles are slightly crunchy on the outside and soft and gooey on the inside. These will be the most elegant cookies in your holiday repertoire and satisfy the most intense chocolate craving!

You can also take this cookie to the next level by adding sweet cardamom, which marries beautifully with chocolate.

Yield: 4 dozen

Bake Time: 8 minutes


Ingredients
2 cups all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cardamom (Optional)*
8 ounces unsweetened chocolate
¾ cup granulated sugar
¼ cup light brown sugar, loosely packed
2 Tablespoons butter, melted
3 Tablespoons Canola oil
2 Tablespoons Karo® light corn syrup
1 large egg yolk
2 Large eggs
2 teaspoons Vanilla extract
2 teaspoons Instant espresso powder (two teaspoons of VIA by Starbucks can be substituted)
1 teaspoon of hot water
¼ cup granulated sugar
¾ cup confectioners sugar

Directions

In a medium bowl whisk together well the flour, baking powder, salt and optional ground cardamom, and set aside. Melt the chocolate in the microwave on low power for one minute. Stir and microwave in intervals of 15 seconds for 2-3 minutes or until chocolate is melted. Let chocolate cool.

Mix together hot water and espresso powder and stir to form a smooth paste.

In a mixer with a paddle attachment, beat together sugars, butter, oil, and corn syrup to blend. On low speed beat in eggs, egg yolk, vanilla and coffee paste. Stop the mixer, scrape down the sides of the bowl with a spatula and continue to mix until thoroughly combined. Turn off mixer and add all of the melted chocolate. Mix on low until combined. Add all flour mixture at once and mix on low until combined. Chill dough overnight.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil.

Remove rested dough from refrigerator and bring to room temperature. Scoop one tablespoon of dough and shape into a ball. Pour ¼ cup granulated sugar in a large shallow bowl and 1 cup confectioners sugar in another bowl. Roll dough in granulated sugar, and then in confectioner’s sugar. Place on prepared baking tray. Repeat with remaining dough.

Bake prepared cookies for 7-8 minutes at 325 degrees and remove from oven. Cookie centers will look wet and not set but this is what you are looking to see. Let cookies cool on the baking tray. If cookies are baked longer they will be firm in the center and much crisper. Store in an airtight container up to 3 days.

* Substitute cardamom with 2 teaspoons of cinnamon or a combination of allspice, ginger and nutmeg for “Spiced Chocolate Crinkles.”

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Have A Holiday Dessert Party With A Peppermint Twist

(NAPSI)-An easy way to entertain during the holidays is to have a dessert party. It’s great for the host because the time needed to make and serve dessert and beverages is much less than when a whole meal is planned. And guests almost always have time to make one last stop for something sweet, no matter what else is happening on a particular evening.

Here are a few hints to make your dessert party a little sweeter:

• Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun.

• Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests.

• Serve the perfect holiday pair-frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer’s or Edy’s Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly.

Upside-Down Peppermint

Ice Cream Cake

1 box chocolate cake mix

½ can chocolate frosting

1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream

Peppermint candies or candy canes

Make two 9-inch cakes according to the package directions; cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5−10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired.

Peppermint Ice Cream

Lollipops

1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream

Lollipop sticks

4 oz bittersweet chocolate or chocolate chips

4 oz white chocolate or white chocolate chips

2 tablespoons vegetable shortening

Holiday sprinkles and candies

Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40−60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving.

For more holiday ice cream dessert ideas and recipes, visit www.icecream.com.


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Give homemade gifts from the kitchen this holiday season

(ARA) - Buttery chocolate cookie dough with chocolate chunks, nuts and marshmallows. Creamy caramels with apple cider and warm spices. These are just a taste of some of the irresistible sweets you could be gifting this holiday season.

Homemade holiday gifts deserve special presentations, but these finishing touches don't have to mean a lot of extra time or money. Break out the crafting supplies, hit up a vintage shop or venture online to gather an inspired collection of packaging materials. With a few simple tips, you can create a memorable presentation worthy of the sweet, buttery goodness inside.

* Create a candy cone. To package small, individually-wrapped candies such as Spiced Apple Caramels, find some festive paper at a craft or scrapbook store. Roll it into a cone and tape it shut at the seam. Add ribbon or other decorations and then fill the cone with candy.

* Think outside the cardboard box. Consider packaging your gifts in a simple wooden box with a festive bow tied around it. Visit your local craft store for interesting containers to help you break free of the typical cardboard variety.

* Take and bake. A ready-to-bake treat such as North Pole Cookie Dough is the perfect hostess gift. Consider presenting it in disposable pint-sized ice cream containers. You can find them online or simply ask for a few from your local ice cream shop. Just don't forget to add a festive tag with baking instructions.

* Be sure to label. Use festive gift tags with the name of your recipe so your lucky friends and family know what a special treat they're receiving. Custom complimentary gift tags can be found at butterisbest.com.

Visit ButterIsBest.com to find more holiday cookie and candy recipes courtesy of America's Dairy Farmers. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 22 to Dec. 25.

Spiced Apple Caramels
Makes about 75 caramels

Ingredients:
2 cups apple cider
2/3 cup heavy cream
1 teaspoon salt
1 teaspoon apple pie spice (If you cannot find apple pie spice, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.)
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (one stick) butter, cubed
Freshly ground cinnamon or course sea salt (optional)

Directions:
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool.

Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.

In large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234 degrees.

Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250 degrees.

Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set.

Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to two weeks.

North Pole Cookie Dough
Makes three "pints" of dough or two dozen cookies

Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows

Directions:
Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.

In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.

Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month. When giving as a gift, attach following baking instructions:

Preheat oven to 350 degrees. Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.

Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.


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Brunch: an elegant way to bring the family together for the holidays

(ARA) - Holiday meals are special times to bring the family together and entertain loved ones. While entertaining during the holidays is enjoyable, it requires meal planning and a lot of time in the kitchen - especially when hosting a large group. Serving brunch is a perfect way to create an elegant meal with ease. Adding slight touches to typical brunch dishes can turn a usual weekend occurrence into a special holiday meal.

For example, instead of omelets, make frittatas. Instead of bacon make praline bacon, or prepare latkes in place of breakfast potatoes. Little twists like these are creative ways to tell your guests that they are attending a special meal for a holiday occasion. "Entertaining holiday guests with brunch is a great way to prepare a meal that really impresses your guests, without spending all day in the kitchen," says celebrity chef Michael Symon. "And since there isn't a 'traditional' holiday brunch menu, you can be super creative." Preparation of these more unique dishes is easier than you may think.

The right equipment is crucial to a successful, stress-free brunch. The Calphalon Unison Nonstick Frittata Pans are an easy-to-use nonstick cookware set that can help execute that delectable Baked Polish Frittata. The two nonstick pans' handles interlock and clamp together so you can flip frittatas on the stovetop. The Calphalon Unison Frittata Pan is oven-safe up to 500 degrees Fahrenheit, for adding that crispy finish to egg dishes in the oven. And, it is also dishwasher-safe, so clean-up for your holiday brunch will be a breeze.

If you are cooking for a sizeable crowd, you may want to invest in a nonstick griddle that fits over two burners so you can prepare several dishes all at once. Look for a nonstick griddle with a removable rack so you have the option of roasting foods as well as making delicate dishes like eggs and pancakes. And if you're craving a menu with extra fun and distinction, consider a kabob grill pan that spans two burners and features removable skewers. A grilled feast of fruit and breakfast meat kabobs will certainly make an impression.

"Holiday visits and meals are awesome opportunities to build memories," Symon says. "And it's important to treat your guests well by serving dishes made with useful cookware for a holiday brunch they'll never forget."

To create Michael Symon's unique frittata, follow his recipe for baked Polish frittata:

Baked Polish Frittata

Ingredients:
1 bunch scallions, sliced
1 clove minced garlic
1 tablespoon olive oil
3 tablespoons rye flour
1 1/2 ounces milk
2/3 cup sour cream
4 eggs, beaten
1 tablespoon chopped cilantro
1 tablespoon chopped flat leaf parsley
2 tablespoons melted butter
Salt and pepper, to taste
1 cup cooked chopped spinach
2 red peppers, diced small
6 ounces crumbled feta cheese

Directions:
Preheat the oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled Calphalon Unison Frittata Pan. In a mixing bowl, mix flour, milk, sour cream, eggs, herbs, butter and seasoning. Add vegetables to the scallions and garlic in the frittata pan. Pour the egg mixture on top and cover with crumbled feta. Bake in the oven for 40 to 45 minutes.


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Safe Turkey Frying a Hot Topic as More Home Chefs Experiment with Southern Thanksgiving Tradition

/PRNewswire/ -- More people are interested in fried turkey than ever before, a scrumptious trend right before Thanksgiving. And with more people sampling the crunchy goodness that comes from the combination of hot oil and succulent poultry, there's an increased demand for preparing the holiday feast safely.

With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.

A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McClemore, Masterbuilt offers the following turkey frying tips:

* Thaw: Turkeys must be safely thawed before they're fried. Partially frozen turkeys have ice right under the skin. Ice converts to water and then to steam. The means of escape is for the water to turn into a bubble in the hot oil. No ice? No problem.
* Watch pets and children: Monitor your turkey frying. Never leave hot oil unattended. While fried turkey cooks relatively quickly compared to roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in about an hour), it needs to be watched to ensure the meal is the only thing that gets cooked.
* Equipment: Never use a propane unit inside a house, covered porch or garage to fry a turkey. Flames and enclosure spaces are a recipe for trouble and a call to 911. Indoor and countertop preparation is possible only with electric units designed for such use (like the Butterball Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA certification.) Check for safety features, like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Oil: Do not overfill your oil. Let used oil cool completely, overnight if necessary. Oil can be used up to five times before it should be disposed.


"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McClemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)

Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:

* The most common reasons for not having fried a turkey are a lack of equipment (46 percent) and a lack of knowledge about how to fry a turkey (39 percent).
* Consumers who were aware of fried turkey also wished that they could have it more often; with 25 percent saying they would like to eat it at least once a month.
* 62 percent of those who are familiar with the taste of fried turkey agree vs. 16 percent of those who are unfamiliar with the taste of fried turkey.


Recipe: Cajun-Fried Turkey

Ingredients
1 10 to 12 pound fresh or frozen turkey
2 Gallons oil for frying
1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning to taste

Directions

Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around

350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.

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Cool Food For Kids

(NAPSI)-With a growing obesity crisis in America, now is the time to help children understand more about healthy food choices, well-balanced meals, portion control and the benefits of increased physical activity. With most families constantly on the go, however, dining together at home, healthful eating and family exercise often go by the wayside.

Fortunately, you can find help in the frozen-food aisles of your local grocery store to easily bring your family together at mealtime. Whether it’s a complementary side dish or a complete ready-to-heat-and-eat meal, there are many great-tasting, nutritious options you can get from the freezer to the table in minutes—and all for a very good value.

Special deals on many popular frozen foods were found in October when the National Frozen & Refrigerated Foods Association (NFRA) celebrates Cool Food for Kids. Try these Cool Tips from the NFRA to help develop healthful family lifestyles:

• Check serving sizes on the nutrition labels to keep your food portions at just the right amount.

• Frozen foods can make it easy to put a cool dinner together—try frozen vegetables, potatoes, chicken or fish.

• Get your family up and moving by planning fun activities after dinner.

Most importantly, get your day started off with a great breakfast, such as this one:

Morning Glory Egg Sandwich

2 frozen “everything” bagels, thawed and toasted

⅓ cup frozen chopped mixed peppers, thawed

1½ cups egg substitute

3 Tbsp fat-free milk

¼ cup part-skim mozzarella cheese

salt and pepper to taste

Coat skillet with cooking spray. Add peppers; cook over medium heat for about 3 minutes. Whisk egg substitute and milk together; pour into skillet with peppers, and stir occasionally while cooking, until eggs reach desired doneness. Stir in cheese and salt and pepper to taste. Spoon half mixture on each toasted bagel. Serve with “heat and serve” fully prepared turkey sausage and a calcium-rich orange juice, if desired. Serves 2.

For more recipes, tips and information on frozen foods, visit www.EasyHomeMeals.com or Facebook at www.facebook.com/EasyHomeMeals. You can also find rules and details for entering a $7,500 Sweepstakes.


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Cold weather can't keep fruit off the menu with these fun, healthy tips

(ARA) - There's no debating the nutritional benefits and taste appeal of fresh fruit. But the arrival of winter can mean health-conscious families face a fruit dilemma. Do you pay high prices for imported or hothouse fruit that may not be as flavorful as fruit grown in season? Or do you forgo fruit - and its health benefits - until its back in season where you live?

Fortunately when the weather is cold and many fruits are out of season, there are plenty of alternatives - options that still deliver the great taste and nutritional benefits that make us love fruit. Apples, especially, are healthful and versatile. Whether you chomp a fresh apple, sip some apple juice or savor some apple sauce, consuming apples has been linked to a number of health benefits. According to Deanna Segrave-Daly, RD, LDN top reasons to snack on apples include:

* Help prevent a decline in memory and brain function. Researchers at the University of Massachusetts Lowell (UML) have conducted a study showing the nutrients in apples are vital for communication between brain nerve cells.

* Ante up your antioxidants with apples. Leave the apple peel intact, this part is rich in antioxidants, specifically flavonoids, which protect against cell damage.

* One of the healthiest fruit around. A volume of research has linked apples' unique combination of antioxidants to reduce one's risk for age-related cancers, heart disease and cognitive illnesses.

* Breathe easily. Apples and apple juice may have a protective effect against the development of childhood asthmas and wheezing symptoms to assist lung function in kids.

* Read the label. Stick to all natural ingredients; most applesauces are made with high-fructose corn syrup, which provides extra calories but little nutrition.

The fruit experts at Tree Top offer some helpful hints for keeping fruit in your diet throughout the winter:

For breakfast

* Frozen fruit makes a great topper for everything from morning pancakes to a bowl of frozen yogurt. Freezing preserves the freshness and nutritional value of fruit, and keeping a bag or two of frozen fruit on hand is a convenient way to keep fruit in your child's diet all year round.

* Indulge yourself like a child with a treat that packs a grown-up nutritional punch - smoothies. Blend low-fat milk or yogurt with fresh apples or other fruit. To really ramp up the nutritional value, toss in a handful of leafy greens - it won't detract from the taste, but it will add significant nutritional value.

For lunch

* Most kids love apples. Toss a cup of natural or naturally sweetened applesauce into your child's lunchbox, and you'll be giving them a healthy, fun snack. You can even mix it up with varieties that blend apples with raspberry or strawberry.

* Replace sugary soft drinks and soda pop with all-natural fruit juices. Just remember, fruit juices contain natural sugars found in fruits, so be sure to follow dietary guidelines for daily allowances.

For snack time

* For a punch of vitamin C and protein that's so much fun kids won't know it's good for them, mix apple sauce with peanut butter for a tasty dip for apples and other fruits and vegetables. Tree Top natural apple sauces in a variety of flavors are made from 100 percent USA apples and are a good source of vitamin C.

For dinner time

* When baking, consider substituting apple sauce for 3/4 of the oil or butter. The swap works in most baked goods, such as brownies, cakes and muffins. It's a great way to cut back on the fat and calories in your holiday baking this year.

* Saute vegetables in Tree Top's Apple Cider or Apple Berry Juice. It will add plenty of flavor but with significantly less calories and no fat.

* Cook with apples, apple sauce and apple juice to enhance flavor and reduce fat and calories.

Here are two recipes, winners of Tree Top's "America's Secret Ingredient" recipe contest, to try this holiday season or even as a breakfast or dinner option!

Apple toffee French toast with apple syrup

Ingredients:
French toast ingredients:
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled, chopped
1 (8-ounce) package cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1/4 cup Tree Top Apple Juice
3/4 cup milk
2 teaspoons vanilla, divided
1/2 cup English toffee bits
5 eggs

Apple syrup ingredients:
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups Tree Top Apple Juice
2 tablespoons lemon juice
5 tablespoons butter

French toast directions:
Place half the bread cubes in a greased 13-by-9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top Apple Juice and one teaspoon vanilla until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve French toast with Apple Syrup. While baking French toast, prepare syrup.

Apple syrup directions:
In a medium-size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top Apple Juice and lemon juice and heat to a boil, whisking constantly. Boil for one minute. Add butter. Serve over warm apple toffee French toast. For a thicker syrup simply reduce the amount of juice.

Poached gingered apple sea bass

Ingredients:
4 (6-ounce) sea bass fillets (about 1 inch thick, cut in 2-inch chunks)
2 teaspoons lemon pepper seasoning
32 ounces chicken broth, low sodium
1/8 cup Tree Top Apple Juice Frozen Concentrate
2 1/2 tablespoons minced ginger root
1 serrano chili pepper, seeds and stems removed, finely chopped
1 package mini multicolored mini peppers (stems removed, cut in rings)
2 cups stringless sugar snap peas
1/2 cup chopped Pink Lady apple
1/4 cup chopped green onions
2 tablespoons finely minced fresh basil
Pink finishing salt or salt of choice

Directions:
Sprinkle both sides of fish with lemon pepper; set aside. In a high-walled 12-inch skillet, on high, bring to a boil broth, apple concentrate, ginger root and serrano pepper. Cover skillet, reduce heat to simmer, cook for five minutes. Meanwhile, slice peppers in 1/4-inch rings. Reserve 12 rings for garnish; set aside.

Reduce heat to medium-low and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium-low for four minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples and green onions. Reduce heat to low, cover, simmer five minutes or until fish is done. Fish is done when it flakes easily and is opaque in the center when tested with a fork. To serve, divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately with a spoon and fork.


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A Pie To Make Cherry Lovers Go “Whoopie!”

(NAPSI)-While some believe that whoopie pies were first made in New England and others claim they originated as an Amish dessert, all agree that they are a delicious, all-American treat. Tradition has it that when children would find the treat in their lunch bag, they would yell “Whoopie!”

A whoopie pie actually resembles a sandwich. There are two soft cookies-usually chocolate-with a fluffy cream filling-often vanilla-in between.

Over time there have been variations, such as pumpkin or red velvet for the cookies. The fluffy cream center can vary as well. Here is a prize-winning twist that relies on Maraschino cherries for flavor and color.

Cherry Whoopie Pies

1 jar (10 oz.) Maraschino cherries

1 pkg. (18¼ oz.) red velvet cake mix

3 eggs

½ cup canola oil

1 tsp. almond extract

Filling:

1 can (16 oz.) cream cheese frosting

1 carton (12 oz.) frozen whipped topping, thawed

1 jar (10 oz.) Maraschino cherries, drained and chopped

Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Top each with a cherry half. Bake at 350° F for 8−10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.

For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Yield: about 2 dozen.

To learn more, visit the National Cherry Growers and Industries Foundation at www.nationalcherries.com.

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Why wait until the holidays? Start planning your annual cookie exchange

(ARA) - 'Tis the season for delicious treats and festive gatherings. The fun of baking, sharing recipes and getting together for holiday parties such as a cookie exchange are what make the season extra-special.

If you're looking for party ideas, tips and recipes, visit www.HersheysCookies.com. It's the ultimate online destination to find and share recipes, as well as learn hints and tips from Hershey's baking expert, Linda Stahl:

"We've created the ultimate resource for holiday hosts this year - an online community where holiday entertaining enthusiasts can swap recipes, share photos and connect about their holiday baking traditions."

Plan your party this season by visiting www.HersheysCookies.com where tasty recipes feature holiday staple baking ingredients like Hershey's Kisses Brand Chocolates, Cocoa and Baking Chips. Visitors will also have an opportunity to apply to host one of 1,000 cookie exchanges. If selected, applicants will receive event party packs complete with the necessary ingredients to host the ultimate cookie exchange, including: baking products, recipe booklets to share with guests and a special hostess gift.

Stahl offers the following tips to host a cookie exchange:

* Provide each guest with a sample recipe in their invitation for ideas to help get them baking.

* Set up an e-mail list allowing guests to share what cookies they will bring, so duplicates aren't an issue. If your guests prefer a surprise, have them RSVP with both their attendance response and the cookie they plan to bring to the exchange.

* Once you know how many guests are coming, let party attendees know how many cookies to bring.

* Since cookies are at the center of your gathering, offer simple refreshments like hot cocoa or warm apple cider.

* Provide containers or ask guests to bring festively decorated tins to ensure cookies can be brought home easily without breaking.

Don't forget to visit www.HersheysCookies.com to apply for your chance to host one of 1,000 sponsored cookie exchanges through Nov. 15.

Can't decide what holiday cookie you should make as the host? Try the Kisses Cocoa Cookies or the classic Peanut Butter Blossoms.

Kisses Cocoa Cookies

Makes 54 cookies

Ingredients:
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Hershey's Cocoa
1 cup finely chopped pecans
About 54 Hershey's Kisses Brand Milk Chocolates
Powdered sugar

Directions:
Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.

Peanut Butter Blossoms
Makes 48 cookies

Ingredients:
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
Heat oven to 375 F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.


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Creative Holiday Breads Are a Simple Update to Traditional Holiday Meals

(BUSINESS WIRE)--Holiday recipes have a way of transcending generations. Every year, relatives get together and anxiously await the aroma of their family’s own special take on stuffing, sweet potatoes or cranberry sauce. These recipes can lead to a bit of a cooking conundrum for creative chefs looking to bring something new and surprising to the table without disrupting family traditions.

“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”

“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.

Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.

These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.

CHEESY ONION ROLLS

This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.

Yield: 2 Dozen Rolls

Proof Time: 2 hours

Bake Time: 25 to 30 minutes


Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise


Directions

Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.

Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.

100% WHOLE WHEAT BREAD STICKS

Yield: 16 long breadsticks or 32 short breadsticks

Prep Time: 30 minutes

Proof Time: 1 hours

Bake Time: 15 to 18 minutes


Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white


Directions

Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.

Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.

Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.

Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.

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Kick Off Game Day With Grilled Avocados

(NAPSI)-Whether enjoying the game in front of the TV or at the stadium, food is always a big part of game day gatherings.

Tyler Florence, chef, cook book author and host of Food Network’s “Tyler’s Ultimate,” is known for developing ultimate versions of traditional dishes. For quick and delicious game day offerings, he recommends incorporating Hass avocados into the menu.

“Hass avocados are my go-to ingredient for game day dishes,” says Florence. “They add a great flavor and creamy texture to everything I make—without a lot of work.”

Hass avocados can add a new dimension of flavor to freshly grilled meats, top off fresh salads and sandwiches or serve as the star ingredient in guacamole. In addition to delectable flavor, Hass avocados also contribute good fats to one’s diet, along with nearly 20 vitamins, minerals and phytonutrients.

To help fans plan their own “ultimate” game day menu, Florence shares this unique grilling recipe:

Chili Grilled Hass Avocados With Toasted Jalapeño Breadcrumbs

Serves: 8

4 ripe, fresh Hass avocados, cut in half and seeded

Tyler’s Ultimate Chili (recipe follows)

Toasted Jalapeño Breadcrumbs (recipe follows)

1. Fill the avocados with a ¼ cup of hot chili, and place on the grill. Cook for 5 minutes, or until the avocados start to feel soft. Carefully remove avocados from the grill, transfer to a platter, and garnish with the Toasted Jalapeño Breadcrumbs.

Tyler’s Ultimate Chili

1 ancho chile, seeded and hand-torn into pieces

1 lb. beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper, to taste

1 onion, diced

3 garlic cloves, peeled and halved

1 canned chipotle pepper in adobo, chopped

½ jalapeño pepper, seeded and chopped

¾ Tbsp. chili powder

¾ Tbsp. ground coriander

1 tsp. ground cumin

1 tsp. sweet paprika

1 tsp. dried oregano

⅛ tsp. ground cinnamon

¼ tsp. sugar

1 (14.5-oz.) can whole tomatoes

¾ Tbsp. tomato paste

1 (15.5-oz.) can kidney beans, drained

2 Tbsp. cornmeal

1 tsp. grated unsweetened chocolate

1. Preheat a grill to medium heat.

2. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan, so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder.

3. Season the beef with salt and pepper and place in a large soup pot. Add enough water to cover the beef by 1 inch, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onion, garlic, chipotle and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and powdered ancho chiles.

4. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, take a wooden spoon and beat the chili vigorously, so the meat comes apart in shreds.

5. Stir the beans and cornmeal into meat mixture. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially, to allow the steam to escape. In the last 5 minutes of cooking, stir in the grated chocolate.

Toasted Jalapeño

Breadcrumbs

1 cup panko breadcrumbs

1 tsp. diced jalapeño pepper

¾ Tbsp. extra virgin olive oil

1 lime, juiced

¼ cup chopped cilantro

1. Place a large skillet over medium heat and add the breadcrumbs, jalapeño, olive oil and lime juice. Toast the breadcrumbs, mixing every 20 seconds to prevent burning, until golden brown, about 12−15 minutes. Remove from heat and mix in chopped cilantro.

For more game day recipes, visit Sports.AvocadoCentral.com.



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Char-Broil Asks Consumers to Share Their Trade Secrets

Editor Note:  Come on all the Peachtree City, Fayetteville and Tyrone cooking gurus.  We know you've got the right stuff for this grilling contest.  After all, the delightful aromas from all the grills fill the Fayette County air with tantalizing smells most nights!

/PRNewswire/ -- Char-Broil knows that everyone has an area of expertise. Now, the leading marketer in outdoor cooking is giving consumers the chance to share their know-how in an online contest inspired by Char-Broil® Infrared technology, the juicy secret to perfect outdoor cooking.

"The Trade Secrets contest is a direct way for us to connect with our consumers. We're excited for the chance to give away our own insider information for perfect outdoor cooking, and to learn some great secrets ourselves," says Michelle Zeller, vice president of marketing for Char-Broil.

Through October 29, 2010, consumers can visit Facebook.com/trade_secrets, and share their trade secret for a chance to win the latest in Char-Broil® Infrared grills just in time for tailgating season.

Whether it's the secret to perfectly marinated steaks or the right technique for a salon-quality home haircut, the post, photo or video with the most "likes" will win one of three Char-Broil prize packs:

* 1st Place – THE Juiciest Secret: Your choice of a Char-Broil® Quantum® Infrared Urban Grill or the Ultimate Infrared Fall Combo – a Char-Broil® Grill2Go Ice® and The Big Easy® Oil-less Turkey Fryer package.
* 2nd Place – Second-Juiciest Secret: The Grill2Go Ice® Portable Infrared Grill
* 3rd Place – Third-Juiciest Secret: The Big Easy® Infrared Oil-less Turkey Fryer


Submissions are due by Friday of each week, with winners announced every Monday through October 29, 2010. "Likes" are cumulative, so each secret has multiple chances to win. At the conclusion of the contest, Char-Broil will select three entries to be awarded additional prizes, including a Four-Burner Quantum® Infrared Grill.

Visit Char-Broil Trade Secrets on Facebook or www.charbroil.com to enter.

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Some Secrets are too Good to Keep Says Georgia’s Ag Commissioner

Agriculture Commissioner Tommy Irvin is urging Georgia cooks to submit a favorite “secret” family recipe for the opportunity to appear in a Georgia Public Broadcasting (GPB) television special and be featured in the show’s accompanying cookbook.

“Some secrets are too good to keep,” said Commissioner Irvin. “Using and sharing recipes is what keeps them alive. They should not be gathering dust in a box and known only to a select few. This show and its cookbook are a good opportunity to showcase some family cooks and their recipes.”

The show, “Georgia Cooks: Secret Family Recipes,” will be hosted by chef Marvin Woods. Known for his inventive twists on foods, and for his popular show, “Home Plate,” Woods has spent many years in kitchens across Georgia and the Southeast.

Carolyn O’Neil, a registered dietitian, best-selling author and award-winning journalist, and Mary S. Moore, the founder and CEO of The Cooks Warehouse, will review the recipes for inclusion in the cookbook and help select three cooks who will be invited to prepare their recipe submissions for the television special.

Interested cooks should include their favorite secret family recipe, a brief background about their selected dish in 25 words or less, their full name, address and daytime telephone number. Information must be typed and may be emailed to GPB at recipes@gpb.org or mailed to ATTN: GPB Recipes, P.O. Box 77128, Atlanta, GA 30309-9998. Submission deadline is October 15.

GPB will notify those whose recipes have been selected. For information about Georgia Grown products, visit www.gpb.org/georgiacooks.
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The essence of taste: How to give a flavor boost to sweet and savory dishes

(ARA) - The tastes and scents of holiday food are a source of cherished memories over generations. A whiff of grandma's vanilla-infused cookies is enough to put a smile on any face. The holiday table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts.

Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When pure coffee extract is added to cocoa it makes a delicious mocha drink, and you can even punch up the flavor of tea by adding a touch of pure lemon extract. Manufacturers like Nielsen-Massey offer top quality pure flavor extracts that are ideal for both sweet and savory fare.

The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Madagascar Bourbon pure vanilla extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Mexican pure vanilla extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Tahitian pure vanilla extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.

It's the variety and complexity that make vanilla perfect to experiment with in new and treasured recipes, from savory breads and meat rubs to soups. Home cooks can also intensify tastes with other pure flavor extracts such as pure chocolate extract that can add a rich character, without sweetness, or pure peppermint extract that can bring the standard pairing of lamb chops and mint jelly up to date.

The change of season is the perfect time to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall and winter are ideal to accent with extracts like orange, lemon or coffee. Try these recipes for entertaining and you'll introduce your guests to the sweet and savory sides of your cooking repertoire.

Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon pure vanilla extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter

Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.

Golden Squash Bisque
Ingredients:
2 acorn squash, peeled and quartered (about 2 cups)
3 tablespoons water
3 tablespoons butter
1/4 cup finely diced onion
1 tablespoon flour
1 1/2 cups (or more) organic chicken stock
1 bay leaf
2 whole fresh sage leaves
1 cup heavy whipping cream, warmed
1/2 teaspoon pure orange extract

Directions:
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.

Mexican Hot Cocoa
Ingredients:
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Madagascar Bourbon pure vanilla powder
1 teaspoons cinnamon

Directions:
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired.

Any-Flavor Cookies
Any flavor extract can be used in this recipe, or they can be made entirely with vanilla extract. Chopped nuts can be added to the dough, or whole nuts or decorative sugar can be placed on top.

Igredients:
1/2 cup butter
1 cup sugar
1 egg, beaten
1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla
1 teaspoon Nielsen-Massey pure extract (any flavor)
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt

Directions:
In a bowl, beat butter until soft, add sugar and mix well. Add the egg, pure vanilla and pure extracts and mix thoroughly. Add in the flour and salt and mix well. Shape dough into a log, wrap in waxed paper and chill until cold.
Preheat oven to 400 degrees F. Thinly slice the dough with a sharp knife and place on a greased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Makes 42 cookies.


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Hellooooo, Cupcake!

One of the kids in the family suggested that I pick up a copy of "Hello, Cupcake!". After looking at the cover and thumbing through the book I of course added it to the shopping cart. I gained ten pounds walking to the check-out register just thinking about all the cool cupcakes I would be making... and eating!

I haven't actually tried any of them yet, but others in the family have been having fun making some of the whimsical cupcakes. You can make your own cupcakes however you'd like but they give some recipe variations toward the back of the book that not only sound yummy, but per the authors, they're easier to decorate. There are a couple of pages of store-bought mix additions and changes to allow for firmer and more consistent cupcake. They also include 'from scratch' cupcake recipes.

What makes the book outstanding though are all the fun looks they've achieved. They look easy, although I've been told that you kind of have to get the hang of it to make something close to the photos in the book. Nothing major, all were happy with their end products... and have plans to make more.

There's an excellent how-to section at the front that shows how to decorate. The book is by Karen Tack & Alan Richardson. They did a great job of laying it out so that it's easy to follow with no surprises. The authors share a lot of tips and tricks that will help with more than just decorating cupcakes. As they say on the cover - no baking skills or fancy equipment required!

I've noticed that there is at least one follow-up book with more cupcake creations. Depending on how I manage with the cupcakes in this book I may be tempted to pick up another. Halloween and Thanksgiving are right around the corner and I'm going to make some werewolves and pumpkins!

Some of the creations include:

Corn on the Cob (made with jelly beans, fruit chews and decorating sugars)
Spaghetti and Meatballs (made with hazelnut chocolates, strawberry preserves and other treats)
Butterflies, alligators, clowns, party princesses, a circus of animals, sunflowers, Easter eggs, a garden of veggies, a family tree, an American flag, bugs, and Halloween howlers... 
There are all kinds of party animals, too. Westies and other dogs, pandas, fish bowls, penguins and more. There's something for almost every special occasion from baby showers to weddings and April Fools Day.

I bought the book on sale at Home Goods for $10.99. I haven't seen it that low anywhere else and I bought the last copy in the north Atlanta store... I'm sure if you check on-line you'll find a bargain.  If you like cupcakes, this is a must-have for your cookbook collection.

Houghton Mifflin Publisher
Hello, Cupcake
by Karen Tack and Alan Richardson

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Family Day - A Day to Eat Dinner With Your Children™

/PRNewswire/ -- Schedule time on the family calendar to create memorable meals and moments on Family Day – A Day to Eat Dinner with Your Children™ . The J.M. Smucker Company is continuing its partnership with The National Center on Addiction and Substance Abuse (CASA) at Columbia University, to support the 10th Anniversary of Family Day - A Day to Eat Dinner with Your Children™ to be held on September 27th, 2010.

Family Day is a day when parents can look forward to eating good food and sharing great conversations with their children and make family mealtime part of their traditions. In her book, The Surprising Power of Family Meals, Miriam Weinstein shows how this basic human institution helps nourish and strengthen our families today. Her book cites research that states families who eat together and share in the preparation of family meals become a stronger family unit with smarter, healthier and happier children. Family dinner also promotes better grades and fosters good relationships with parents: behaviors that The J.M. Smucker Company is proud to be a part of.

"Our company strongly believes in the power of sharing family meals and the tremendous importance that eating as a family can play in our lives," said Maribeth Badertscher, Vice President, Corporate Communications, The J.M. Smucker Company. "Family meals help family members connect with each other, teach children valuable life lessons and establish an important ritual that allows them to grow together."

Successful family meals begin with an idea and a little planning. To help plan a family meal at home for Family Day 2010, parents can also visit www.poweroffamilymeals.com where they'll find:

* Family meal time ideas and tips
* Recipes and menu planning
* Conversation starters
* Information on the importance of family meals
* Resources for Family Day


Family Day is a national movement to bring to light the importance of family dinners and the power of family meals. For more information about Family Day and to pledge to be a part of the movement visit www.CASAFamilyDay.org. Join The J.M. Smucker Company and CASA for the 10th Anniversary of Family Day on Monday, September 27th, 2010.

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Cook what you love, only healthier

(ARA) - With obesity rates on the rise, there is no better time than now for families to build healthier habits. This includes getting more exercise and eating healthier. Nutritionists recommend eating more whole grains, lean proteins and increasing the amount of vegetables and fruit in their daily diets. While selecting the right foods is the first step, how they are prepared is equally as important. Cooking healthfully includes choosing the right ingredients as well as implementing techniques such as baking, grilling, broiling, roasting and stir frying.

Moms across the country have discovered a new way to cook what they love only healthier with the new George Foreman Evolve Grill. With a large variety of meal options for breakfast, lunch, dinner and snack times in between, the Evolve Grill paves a time-saving and healthy path to meal preparation and eating right without sacrificing good taste. The grill comes with four plates to grill, bake and even make mini-burgers. Customize the grill by purchasing additional plates for making waffles, omelets, muffins and more, all in one convenient appliance. Moms love that that Evolve Grill not only helps them cook more healthfully, but also it is easy to clean, use and store as well.

What makes the Evolve Grill cook foods more healthfully is its design. It has a patented slope that helps the grease drip out, George Touch non-stick coating so the food doesn't stick to the grill and a grease tray that catches the fat as it slides out of the grill and away from food. The Evolve Grill handles the basics of healthier cooking, making it easier for mom to whip up meals everyone will love.

Get creative with mealtime by presenting healthy choices for the family. Get kids excited about eating lean proteins and more veggies by serving favorites such as grilled chicken in a different yet still nutritious way. Try this recipe for Chicken, Chili and Lime Lettuce Wraps that features grilled chicken, leafy greens and heart-healthy almonds. Kids will find it fun to eat with their hands and mom will love the nutrition and great taste it brings her and her family.

For more delicious recipes and to learn more about other appliances from the George Foreman Healthy Cooking line, visit www.georgeforemancooking.com.

Chicken, Chili and Lime Lettuce Wraps

Prep time: 15 minutes
Cook time: 8 minutes
Cool time: 15 minutes

Ingredients:

1 pound boneless, skinless chicken breasts, flattened slightly
3 tablespoons each: honey and lime juice
2 to 3 teaspoons chili garlic sauce (can be found in the Asian foods section of most supermarkets)
1 1/2 teaspoons each: sesame oil and soy sauce
12 to 16 small butter or romaine lettuce leaves
3 tablespoons sliced, toasted almonds
2 tablespoons torn fresh cilantro leaves
2 tablespoons sliced green onion tops

Directions:
Preheat grill to 425F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove two tablespoons and brush over chicken. Place chicken on hot grill and cook for eight minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes four main dish or eight appetizer servings.

Nutritional analysis per serving:

Calories: 220, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 65mg, Sodium: 300mg, Potassium: 287mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 24g, Vitamin A: 15 percent, Vitamin C: 10 percent, Calcium: 4 percent, Iron: 8 percent

Courtesy of ARAcontent


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Southern Snack Producer Spruces Up Mancaves with Contest

/PRNewswire/ -- Southern Recipe, a pork rind leader produced by Rudolph Foods - one of the world's largest manufacturers of pork rinds - is launching their first Win The Ultimate Mancave contest from September 15 through November 30. Entrants in the southeast region are encouraged to share photos or video of their mancave along with a description for the chance to win a "man space" makeover. The contest is being held as a salute to the mancave dwellers that stock up on the tastiest crunch in the south.

Each photo or video and its description will be evaluated based on man appeal, humor and creativity in messaging. Eligible mancaves may be in basements, garages, front porches or anywhere mancave men go to enjoy life. A panel of Southern Recipe judges will select five winners in total. One grand prize winner will have their photo featured on ExploreMancave.com and will win a $3,500 mancave makeover, choosing from prizes such as a big screen TV, Surround Sound Stereo or 'real man' furniture. The second-place winner will receive a kegerator and three third-place winners will win a tailgate kit consisting of Southern Recipe snacks along with a t-shirt, Koozie, bottle opener and mini-grill set.

"The mancave is an everyday macho getaway," says Mark Singleton, VP of Marketing and Sales for Rudolph Foods. "Offering all the pork rind crunchers out there a chance to Win The Ultimate Mancave is a great opportunity for us to tip our hats and say 'hey, every guy deserves an awesome mancave'. Winning a big screen TV, Surround Sound Stereo or a room full of 'Real Man Furniture' doesn't hurt either!"

To obtain additional contest information and to enter the contest, consumers may complete an entry form at www.ExploreMancave.com, via email at SouthernRecipe@RMDadvertising.com, online at www.facebook.com/SouthernRecipe or www.twitter.com/SouthernRecipe. No purchase is necessary to participate.

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A carrot recipe for those who don't like carrots...

I have to admit, I am not a carrot lover. I really, really dislike cooked carrots. I'll eat an occasional raw carrot, but only if there's some dip or I feel the need to be virtuous (or I've just been to the eye doctor ;-). However, I could sit and eat a full bowl of "Copper Carrots"...

Copper Carrots

2 lbs carrots, peeled and sliced
1 onion, sliced
1 sm bell pepper, thinly sliced
1 can condensed tomato soup (I prefer Campbell's)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp prepared mustard
1 cup sugar
1 tsp Worcestershire Sauce
1 tsp salt
1 tsp pepper

Cook carrots until just tender (nuke 'em, boil them, whatever works for you, just make sure they're not too cooked). Drain. Cool. Place the carrots, onions, pepper in a layer in a deep bowl (sounds fancy, but I just dump them in the bowl - you can make them look pretty by layering them in a glass dish if you'd like). Combine the remaining ingredients in the blender (or use a hand mixer, I hate to clean blenders!). Pour it over the carrot mix. Cover and let it sit in the refrigerator overnight... if you can wait that long! If you can manage to let them sit for 24 hours, they are at their best.

Over the years I've tasted a variety of different recipes for Copper Carrots. I think everyone who has ever made these adds their own touch. I usually leave out the salt and pepper as it doesn't seem to matter one way or the other, maybe because the soup is already salted. I cut back some on the oil also. I don't like a lot of bell pepper and my version of the moment sometimes leaves them out altogether. I have added yellow, red and green bell peppers, too. Nice color combination!

Let's see, what else have I added? Grape tomatoes once, red onions instead of yellow, broccoli (lightly cooked so it's not too crisp, absorbs the marinade), fresh green beans (blanched)... you can see that this is one of those adaptable recipes! My favorite onion in the concoction is Vidalia as they're nice and sweet.

Now that I'm not using sugar I'm thinking about trying it with Splenda or Truvia. We'll see how that experiment works!

Do you have a favorite version?

This is an old stand-by recipe and it used to show up often at family gatherings and church socials... I'm not sure if it's as popular these days. Who knows, maybe I'll revive the trend by posting it on here. - jmd
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