(Family Features) Summer can be jam-packed with camps, family reunions and more, and people can sometimes miss opportunities to enjoy time together. This summer, savor and celebrate those simple yet memorable backyard moments with friends and family that make the season unforgettable.

Soak in the warm weather and try fresh and flavorful recipes al fresco. Dress your table with a bright tablecloth and a full spread of summer barbecue staples and ice-cold drinks. For example, you can reinvent a summer grilling classic with these Hawaiian Ham Skewers, which combine the smokiness of Smithfield Anytime Favorites Ham with the sweetness of fresh pineapple.

As the sun begins to set, invite friends and family for a backyard game night, outdoor movie or bonfire. Gather around the fire and take your s’mores to the next level with Smithfield Hometown Original Bacon for a perfect savory and sweet combination. Wrap your toasted marshmallow with bacon and squish it between melted chocolate and graham crackers for a treat to end a long summer day.

To find more summer entertaining tips and recipes, visit Smithfield.com.

Hawaiian Ham Skewers

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4-6

Hawaiian Glaze:

• 1/2       cup ketchup
• 1/2       cup pineapple juice
• 2          tablespoons brown sugar
• 1/4       cup reduced-sodium soy sauce or tamari
• 2          garlic cloves, minced
• 1          tablespoon ginger root, minced or grated

Ham Skewers:

• 4-6       skewers
• 1 1/2    pounds Smithfield Ham Steaks, cut into 1 1/2-2-inch squares
• 1          large red onion, cut into eight wedges, root end intact
• 2-3       sweet bell peppers, cut into 1 1/2-2-inch pieces
• 1/2       fresh pineapple, cored and cut into 1/2-inch thick slices
• 4          ounces fresh button or crimini mushrooms, halved (optional)
• 1          green onion, thinly sliced, for garnish

1. To prepare glaze: In small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to 3 days.
2. Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces and brush with about one-third of glaze.
3. Grill 8-12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.

Bacon S’mores

Prep time: 20 minutes
Cook time: 5 minutes
Servings: 8

• 4          strips any variety Smithfield Bacon
• 8          marshmallows
• 2          chocolate bars (about 3 ounces), broken into eight pieces
• 8          graham crackers, broken into squares

1. Heat oven to 375° F.
2. On lightly sprayed, foil-lined, rimmed baking pan, separate strips of bacon; lay flat in single layer and gently stretch each strip 1-2 inches. Bake 10-12 minutes, or until bacon begins to curl and edges just start to crisp, rotating pan halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper; reserve.
3. Cut bacon slices in half crosswise and tightly wrap around marshmallows, securing with skewer or roasting stick. Roast marshmallows over open fire until toasty brown on edges, being careful not to burn or ignite marshmallows.
4. Immediately sandwich roasted marshmallows between two graham crackers with piece of chocolate.

Source:  Smithfield

(Culinary.net) Imagine a sparkling tray full of delicious hors d’oeuvres is placed within easy reaching distance. You extend your arm forward and pick just one single appetizer out of the array of colorful cuisine. It’s creamy and soft, yet crunchy and savory. It was nearly the perfect bite. Your mouth is watering and your eyes open wide. You look down at your hand. The remnants of a bite-sized mushroom is in pieces across your palm. A smile stretches across your face following the flow of the napkin.

This is what guests can feel as they enter your house with a delightful nosh like Blue Cheese and Bacon Stuffed Mushrooms. This recipe uses fresh ingredients and is baked until melted together to create an appetizer no partygoer will forget.

It’s got chunks of blue cheese, fresh chives, crisp onions, earthy mushrooms and, of course, bacon. You can’t forget the bacon.

This perfectly mixed snack is something nearly everyone can enjoy. From little ones loving the bacon bits on top to the hard-to-impress visitors, this dish screams bite-size perfection for all.

These mushrooms are easy to make and a light bite for anyone looking for a quick snack. It’s so easy to make for a big hungry crowd as it yields 24 servings. Need more snacks? Double it and get the party started with a delicious finger food that will melt in your mouth.

Make your party appetizers something to talk about. Just don’t talk with your mouth full!

Find more recipes for party hosts, families and scrumptious appetizers at www.culinary.net.

Watch video to see how to make this recipe!

Blue Cheese and Bacon Stuffed Mushrooms

• 24 large fresh portabello mushrooms
• 1 carton (8oz) spreadable chive and onion cream cheese
• 1 cup (4oz) crumbled blue cheese
• 4 green onions, chopped
• 2 garlic cloved, minced
• 3/4 cup bacon bits, divided

1. Preheat oven to 375°F.
2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
4. Spoon cream cheese mixture into mushroom caps.
5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

(Family Features) Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. You don’t have to eat bland foods to provide your family a healthy and hearty, nutrient-filled diet. During National Nutrition Month, it’s the perfect time to refresh your routine with some creative and convenient options that can serve as the starting point for an on-the-go snack or a full-blown meal.

Sandwiches, like this recipe for a BALCMT Sandwich, can be one of the easiest ways to incorporate grains, which deliver shortfall nutrients like dietary fiber, iron and folate into your diet. Research from the Grain Foods Foundation shows about 95 percent of Americans do not meet dietary fiber intake recommendations. Whole grain foods, like bread, buns, rolls, pita and tortillas, can help supply your dietary fiber needs and aid in maintaining a healthy weight and lower cholesterol.

Additionally, enriched grains can play a key role in metabolism by helping the body release energy from protein, fat and carbohydrates, and are also essential for a healthy nervous system, productivity and cognitive development. The vitamins and minerals in enriched grains like folic acid are also critical for reducing the incidence of some birth defects while also promoting cell function and tissue growth.

Some healthier ways to build a snack include using leaner meats and lower sodium cheeses for a sandwich or adding more vegetables to your overall snacking habits. Another nutritious option, Baked Pita Crisps accompanied by Southwest Bean Dip, can help you curb hunger without blowing past your daily calorie count.

Find more recipes and tips for quick and flavorful meals at grainfoodsfoundation.org.

BALCMT Sandwich

Recipe courtesy of Franz Bakery on behalf of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 1

Chipotle-Mayonnaise Sauce:

• 1/4       cup mayonnaise
• 1/4       tablespoon adobo sauce
• 1          teaspoon lime juice
• salt, to taste
• fresh ground pepper, to taste

• 2          slices bread, toasted
• 1-2       leaves lettuce
• 4          slices tomato
• 1/2       avocado, thickly sliced
• 4          slices maple bacon, fried

1. To make Chipotle-Mayonnaise Sauce: In small bowl, mix mayonnaise, adobo sauce and lime juice. Season, to taste, with salt and pepper.
2. Add layer of sauce to slice of bread and top with lettuce, tomato, avocado, bacon and second slice of bread.

Baked Pita Crisps

Recipe courtesy of the Grain Foods Foundation
Prep time: 30 minutes
Yields: 24 crisps

Crisps:

• 1/4       cup olive oil
• 1 1/2    teaspoons ground cumin
• 1 1/2    teaspoons paprika
• 3          pita breads (6 inches each) with pockets
• kosher salt, to taste

Southwest Bean Dip:

• 2          tablespoons vegetable oil
• 2          cloves garlic, minced
• 1/2       large red bell pepper, finely chopped
• 1/2       medium onion, finely chopped
• 1 1/2    teaspoons ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 2          cans (15 ounces each) pinto beans, rinsed and drained
• 2-3       tablespoons fresh lime juice
• 1/4       cup packed fresh coriander sprigs, washed and spun dry
• 1/2       teaspoon salt
• 2          tablespoons water, plus additional (optional)

1. To make Crisps: Heat oven to 400° F. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.
2. To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.
3. In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.

Photo courtesy of Getty Images

Source: Grain Foods Foundation

(Family Features) Mornings for many people start with snoozing, scrubbing and hustling in a rush to get out the door on time, making it easy to fall into a rut when it comes to breakfast. From grabbing a cup of coffee or breakfast bar on-the-go to eating the same cereal every day, your morning meal could benefit from a little imagination.

Break from the mundane and reimagine breakfast for something a little more creative in the mornings. Upgrade bland breakfast toast with unique toppings and flavor combinations, like Peanut Butter, Bacon and Banana Toast. The smokiness of Smithfield bacon pairs perfectly with the sweetness of peanut butter and banana for a flavor-filled breakfast. Available in a wide variety of flavors and cuts, like Cherrywood, Thick Cut and classic Hometown Original, it’s smoked and cured to perfection so you can incorporate it into breakfast recipes all week long.

Better yet, you don’t have to wake up early or spend hours in the kitchen to have a scrumptious start to your day.

With an easy option like Smithfield Anytime Favorites Ham, the work is done for you so you’re well on your way to a wholesome breakfast in minutes. This Ham and Blueberry Toast can be the fresh take your morning needs.

For more creative and filling breakfast ideas, visit Smithfield.com.

Ham and Blueberry Toast

Servings: 4

• 3/4       cup cream cheese
• 1          cup blueberries, divided
• 4          slices sourdough bread
• 1          cup Smithfield Anytime Favorites Hickory Smoked 8-ounce Boneless Ham Steak, cooked and cut into cubes
• 1/4       cup pistachios
• 1/2       cup microgreens

1. In food processor, blend cream cheese and 1/2 cup blueberries until smooth.
2. Toast bread until brown. Spread with blueberry cream cheese mixture. Top with ham steak cubes, remaining blueberries, pistachios and microgreens.

Bacon, Peanut Butter and Banana Toast

Servings: 4

• 4          slices whole-wheat toast
• 3/4       cup peanut butter
• 2          medium bananas
• 1/3       cup shelled pistachios
• 4          slices Smithfield Cherrywood Bacon, cooked and cut into pieces

1. Toast bread until brown. Spread with peanut butter.
2. Cut bananas into thin slices and place on top of peanut butter. Sprinkle with pistachios and bacon pieces.

Source: Smithfield

(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.

Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.

Find more recipe ideas at Smithfield.com/ShakeItUp.

Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

• 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 3          tablespoons olive oil, divided
• 1          pound penne pasta  
• 1          package (8 ounces) sliced mushrooms
• salt, to taste
• 2          jars (15 ounces each) Alfredo sauce
• pepper, to taste
• 1/4       cup finely chopped green onion (optional)
• grated Parmesan cheese (optional)

1. Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
2. Cook pasta according to package directions.
3. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
4. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
5. Sprinkle with green onions and Parmesan cheese, if desired.

Grilled Pork Loin Fajitas

Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

• 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
• 1 1/2    cups water, divided
• 1          cup soy sauce
• 1          can (6 ounces) pineapple juice
• 6          cloves garlic
• 1/4       cup white wine
• 1          teaspoon salt
• 1          cup unsalted butter, at room temperature
• 2          large onions, cut into 1/2-inch wide strips
• 1          tablespoon corn oil
• salt, to taste
• pepper, to taste
• 12        tortillas
• guacamole (optional)
• sour cream (optional)
• pico de gallo (optional)
• shredded cheese (optional)

1. Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
2. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
3. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
4. Heat grill to 300° F for indirect cooking. Lightly grease grates.
5. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
6. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
7. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

Source: Smithfield

(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.

Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.

This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Duck Bacon and Brie Cheese Stuffed French Toast

Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• Butter, for coating pan
• 4          large eggs
• dash of salt
• 2          tablespoons sugar
• 1/2       cup milk
• 1⁄2       teaspoon vanilla extract
• 1          ounce bourbon
• 8          slices day-old sourdough bread
• 8          ounces Brie cheese
• 12        slices Maple Leaf Farms Duck Bacon, cooked crispy
• 8          tablespoons melted butter, for topping
• maple syrup, for topping
• powdered sugar, for topping

1. Heat oven to 375° F. Butter baking sheet well.
2. In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
3. Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
4. Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
5. Top with another soaked bread slice. Press filled bread together firmly.
6. Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
7. Serve immediately with melted butter, maple syrup and powdered sugar.

Source: Maple Leaf Farms

Wholesome ingredients can help up your intake during the dark days of winter

(Family Features) Staying indoors and wrapping up in a blanket is one way to avoid winter’s frigid weather, but less exposure to the sun can also put you at risk of a vitamin D deficiency. Milk is the primary source of vitamin D in the American diet, according to research published in the FASEB Journal, making it a great choice on dark winter days.

An 8-ounce glass of milk provides 30 percent of the daily value of vitamin D, so just three cups of milk each day will provide 90 percent of your body’s recommended daily requirements. Milk is also an easy way to get other essential nutrients like B vitamins for energy, high-quality protein for lean muscle and vitamin A for a healthy immune system.

When you need a quick way to warm up on a cold day, try this creamy chicken corn chowder recipe that can be made with a pressure cooker. Cooked with wholesome ingredients like milk, chicken and potatoes and topped with bacon and green onions, it’s an easy and delicious addition to your weekly meal rotation. For more recipes to warm up your winter, visit milklife.com.

Pressure Cooker Corn Chowder

Servings: 12

• 6          slices (6 ounces each) thick-cut bacon, chopped
• 1          small yellow onion, diced
• 3          cloves garlic, minced
• 1          pound boneless skinless chicken breast, diced
• 1          bag (16 ounces, about 3 1/3 cups) frozen corn kernels
• 4          cups chicken broth
• 1          pound unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2-inch chunks
• 1/2       teaspoon kosher salt, plus additional, to taste
• 1/2       teaspoon coarsely ground black pepper, plus additional, to taste
• 2          tablespoons cornstarch
• 1 1/2    cups fat-free milk
• 2-3       green onions, sliced (optional)
• 1          tablespoon heavy cream or half-and-half (optional)

1. Heat large skillet over medium-high heat. Add chopped bacon and cook until crispy. Using a slotted spoon, transfer cooked bacon to paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
2. Return skillet to stove. Add onion and garlic; saute 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often.
3. Remove skillet from heat and transfer contents to pressure cooker. Add chicken broth, potatoes, salt and pepper. Close and seal pressure cooker, making sure the vent is in the sealed position. Cook on high 8 minutes.
4. While the chowder cooks, make a slurry by whisking cornstarch (or flour) into milk. Set aside.
5. When done, remove pressure cooker from heat. Allow pressure to release on its own or carefully quick-release pressure after a few minutes. Stir in the cornstarch-milk slurry. Cover and allow chowder to thicken for 10-15 minutes before serving.
6. Portion soup into bowls and generously top with bacon. Garnish with green onion and cream or half-and-half, if desired. Season with additional salt and pepper, to taste.

Nutritional information per serving: 190 calories; 5 g fat; 1.5 g saturated fat; 35 mg cholesterol; 14 g protein; 20 g carbohydrates; 2 g fiber; 530 mg sodium; 52 mg calcium (6% of daily value). Nutrition figures based on using fat-free milk.

Source: MilkPEP

(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.

Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.

Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.

Find more holiday inspiration at Smithfield.com/HolidayHub.

Pull-Apart Rosemary Sausage Rolls

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits

• 1          pound Smithfield Hometown Original Fresh Sausage Roll
• 2          teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
• 1/2       teaspoon freshly ground black pepper
• 1          egg
• 1          teaspoon water
• 2          cans (12 ounces each) refrigerated small biscuits (20 biscuits total)

1. Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
2. In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.

Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.

Bacon Lattice Breakfast Tart with Spinach and Mushrooms

Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4

• 6          slices Smithfield thick-cut bacon, any flavor
• 1          cup sliced cremini or button mushrooms
• 3          cups lightly packed baby spinach
• 1          refrigerated prepared pie crust
• 6          large eggs
• 1          cup half and half
• 1/4       cup grated Parmesan cheese
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground black pepper

1. Heat oven to 350° F.
2. In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
3. Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
4. Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
5. Let cool on wire rack 10-15 minutes before serving.

Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.

Source: Smithfield

(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

German Potato Salad Soup

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1          cup chopped onion
• 1          cup chopped red bell pepper
• 1          tablespoon olive oil
• 2          cans (15 ounces each) READ German Potato Salad, chopped
• 1          bottle (12 ounces) light beer
• 3/4       cup reduced-sodium, fat- free chicken broth
• 6          ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage (optional)
• 1/2       teaspoon salt (optional)
• 1/4       teaspoon pepper
• 1          tablespoon chopped parsley
• rye croutons (optional)
• crumbled bacon (optional)

1. In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
2. Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
3. Serve topped with rye croutons and bacon, if desired.

Rustic Vegetable Beet Soup

Prep time: 30 minutes
Cook time: 15 minutes
Servings: 6

• 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
• 2          tablespoons olive oil
• 2          medium onions, coarsely chopped
• 2          medium carrots, coarsely chopped
• 1          medium sweet potato, peeled and chopped
• 2          large cloves garlic, minced
• 2          zucchinis (about 5 ounces each), coarsely chopped
• 2          cans (about 14 ounces each) vegetable broth
• 1          teaspoon seasoned salt (optional)
• 1          can (15 1/2 ounces) chickpeas, drained and rinsed
• salt, to taste
• pepper, to taste
• 2          tablespoons finely chopped fresh parsley
• 2          tablespoons finely chopped fresh dill
• Gremolata (optional)

Gremolata:

• 1          tablespoon minced fresh parsley
• 1          tablespoon minced fresh dill
• 2          cloves garlic, minced
• 1          teaspoon grated lemon peel

1. Coarsely chop beets; set aside.
2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
4. To prepare Gremolata: In small bowl, combine all ingredients.
5. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4

Stew:

• 1          can (15 ounces) READ Southwestern Bean Salad, divided
• 1          teaspoon ground cumin
• 1/4-1/2  teaspoon chipotle chili powder
• 1          clove garlic, chopped
• 2          cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
• 1          can (14 1/2 ounces) no-salt-added diced tomatoes
• 1 1/2    cups low-sodium vegetable or chicken broth
• 1          teaspoon lime zest, plus additional for garnish (optional)
• Chipotle-Lime Crema
• chopped cilantro (optional)

Chipotle-Lime Crema:

• 1/4       cup plain nonfat yogurt or sour cream
• 1          teaspoon lime zest
• 1/8       teaspoon chipotle chili powder

1. To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
2. Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
3. To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
4. Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

Bacon-Apple Red Cabbage Soup

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 2          slices thick-cut bacon, chopped
• 1          medium red onion, chopped (about 1/2 cup)
• 1          clove garlic, minced
• 1          jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
• 2          cups low-sodium, fat-free chicken or vegetable broth
• 1          medium apple, chopped (about 1 cup), plus additional for garnish (optional)
• 1/4       teaspoon ground cinnamon (optional)
• 1/8       teaspoon ground allspice (optional)
• 1/8       teaspoon ground cloves (optional)
• plain yogurt or sour cream (optional)
• crumbled cooked bacon (optional)

1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Source: Aunt Nellie’s

(Family Features) Autumn is the perfect time to fall in love with maple syrup. The caramelized flavor of syrup pairs well with other fall flavors, like apples, cinnamon and pumpkin.

From spiced syrups to game-day dips, McCormick Executive Chef Kevan Vetter has tasty ideas for incorporating this fall flavor in dishes throughout the day:

• Maple syrup is a perfect complement to sweet banana pancakes. Mix mashed bananas into the pancake batter. Once cooked, top with sliced bananas, chopped walnuts and maple syrup.
• Add maple syrup to a melty grilled cheese sandwich. Layer cheddar cheese, bacon, sliced apples and maple syrup mixed with apple pie spice between two slices of buttered bread.
• For a twist on a traditional game-day appetizer, drizzle maple syrup over a cheddar bacon dip.
• For a sweet treat, mix vanilla extract and pumpkin pie spice into maple syrup then drizzle over a coconut pumpkin bread pudding.

Find more recipes featuring fall flavors at mccormick.com.

Maple Banana Bread Pancakes

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 3

• 2          large ripe bananas
• 2          eggs
• 2          tablespoons packed brown sugar
• 2          tablespoons melted butter
• 1          tablespoon McCormick Maple Extract
• 2          teaspoons McCormick Pure Vanilla Extract
• 1          teaspoon McCormick Ground Cinnamon
• 3/4       cup flour
• 2          teaspoons baking powder

1. Heat lightly greased griddle or skillet to medium heat.
2. In large bowl, use potato masher to mash bananas. Add eggs, brown sugar, butter, maple extract, vanilla and cinnamon; mix well. Add flour and baking powder; mix until well blended.
3. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.

Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 16

Bread Pudding:

• 2          cans (13 2/3 ounces each) Thai Kitchen coconut milk
• 4          eggs, lightly beaten
• 1          cup sugar
• 1          cup canned pumpkin
• 1          tablespoon McCormick Pumpkin Pie Spice
• 1          tablespoon McCormick Pure Vanilla Extract
• 8          cups cubed challah bread (or cubed French or Italian bread)
• 1          cup flaked coconut
• 1          cup chopped pecans

Spiced Maple Syrup:

• 1          cup maple syrup
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/4       teaspoon McCormick Pumpkin Pie Spice

1. Heat oven to 350° F.
2. To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
3. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
4. To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.

Maple Bacon Dip

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 16

• 1          package (8 ounces) cream cheese, softened
• 1/2       cup mayonnaise
• 1/2       cup milk
• 8          slices bacon, cooked and crumbled
• 1          package McCormick Original Country Gravy Mix
• 1 1/2    cups shredded sharp cheddar cheese, divided
• 1/3       cup chopped red apple
• 2          tablespoons maple syrup

1. Heat oven to 350° F.
2. In large bowl, mix cream cheese, mayonnaise, milk, bacon, gravy mix and 1 cup cheese until well blended.
3. Spray 9-inch glass pie plate with nonstick cooking spray. Spread mixture in plate and top with apple and remaining cheese.
4. Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup.

Maple Apple Grilled Cheese

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4

• 1/4       cup maple syrup
• 1/4       teaspoon McCormick Apple Pie Spice
• 3          tablespoons butter
• 8          slices whole-wheat bread
• 8          slices sharp cheddar cheese (1-ounce slices)
• 1          medium Golden Delicious apple, cored and cut into 16 thin slices
• 4          slices cooked bacon, coarsely chopped

1. Mix maple syrup and apple pie spice. Set aside.
2. Butter one side of each bread slice. Layer two slices of cheese and four slices of apple on each bread slice with buttered side down. Sprinkle with chopped bacon then drizzle with maple syrup mixture. Top with remaining bread slices with buttered side up.
3. Place sandwiches in large skillet or griddle on medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted. Cook in batches, if necessary.

Source: McCormick