(Family Features) A smooth, fruity smoothie provides a delicious way to start your morning strong, add much-needed afternoon energy or cap off a successful day as a better-for-you dessert. The next time you crave a tasty treat, turn to this Tropical Boba Smoothie for a little sip of paradise.

Thicker than traditional boba tea, this tropical-inspired solution features a creamy blend of pineapple, mango, strawberries and coconut served over shiny black boba pearls. With a splash of milk and dollop of plain Greek yogurt, it also boasts the benefits of dairy that are fundamental to good nutrition.

In fact, a balanced diet includes a variety of foods – like dairy – to get essential nutrients and is important to maintain healthy gut and immune function and optimize overall wellness.

Visit MilkMeansMore.org to find more nutritious recipe ideas.

Watch video to see how to make this recipe!

Tropical Boba Smoothie

Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 10 minutes
Servings: 1

• 1          pack (2.12 ounces) instant brown sugar boba
• 1 1/2    cups frozen mixed pineapple, mango and strawberries
• 1/2       cup milk (whole or 2%)
• 1/4       cup plain Greek yogurt (5%, 2% or fat free)
• 1          tablespoon honey
• 1/4       teaspoon coconut extract or vanilla

1. Prepare boba according to package directions.
2. In blender, combine fruit, milk, yogurt, honey and coconut extract. Cover and blend until nearly smooth.
3. Place boba in 14-16-ounce glass. Pour fruit mixture over top. Serve.

Source: United Diary of Michigan

(Family Features) Whether you’re encouraging loved ones to start a new wellness kick or looking to add new ideas to an already-nutritious menu, families at any stage of a journey toward better health can use newfound favorites to bring fresh flavors to the table.

These dishes from Milk Means More provide an all-day assortment of deliciousness from breakfast to lunch and dinner so you can bring everyone together for tasty, nutritious meals no matter the occasion. Dairy foods, like the low-fat or fat-free milk, yogurt and cheese found in these recipes, are fundamental to good nutrition.

Constructing a better-for-you menu calls for a balanced diet with a variety of foods to get essential nutrients. This balance is important for maintaining healthy gut and immune function while optimizing overall wellness.

Start by ramping up your family’s breakfast with these slightly sweet Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping for a protein-packed way to start the day with a healthy addition of fresh berries.

Fusion cooking is on the menu at lunchtime with the spicy-sweet combo of Cajun-seasoned chicken mingling with mango and pungent blue cheese in these Chicken, Mango and Blue Cheese Pitas. Finally, finish the day with Feta Roasted Salmon and Tomatoes – an easy-to-make family meal ready in 30 minutes.

Find additional better-for-you recipe inspiration at MilkMeansMore.org.

Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings:6

Topping:

• 1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
• 1/3 cup maple syrup
• 1/2 teaspoon ground cinnamon

Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 3/4 cup plain Greek yogurt (fat free, 2% or 5%)
• 1/2 cup milk (skim, 2% or whole)
• 3 tablespoons melted butter
• 1 teaspoon vanilla
• oil
• 1 cup fresh blueberries or chopped fresh strawberries

1. To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.
2. To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).
3. Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.
4. Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• Nonstick cooking spray
• 3 cups halved cherry tomatoes
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano or dried dill weed
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper, divided
• 1 1/2 pounds salmon or halibut fillets, cut into 4 serving-size pieces
• 1 cup (4 ounces) crumbled feta cheese

1. Preheat oven to 425 F. Line 18-by-13-by-1-inch (half sheet) baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
2. In medium bowl, toss tomatoes, olive oil, garlic, oregano, salt and 1/4 teaspoon pepper.
3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
4. Place salmon on serving plates. Spoon tomato mixture over top.

Chicken, Mango and Blue Cheese Pitas

Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings: 6

Sauce:

• 1 cup low-fat plain yogurt
• 1 tablespoon honey
• 1 tablespoon orange juice or lime juice

Filling:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 tablespoon Cajun or Creole seasoning
• 1 large fresh mango, seeded, peeled and chopped
• 3 large whole-wheat pita rounds (or 6 small), halved
• 1 1/2 cups spring greens
• 3/4 cup crumbled blue cheese (3 ounces)

1. To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
2. To make filling: In large nonstick skillet over medium-high heat, heat oil. Cook and stir chicken with seasoning in hot oil 4-6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
3. Fill pita pockets with greens, chicken mixture and blue cheese. Spoon yogurt sauce on top.

Source: United Dairy Industry of Michigan

(Culinary.net) On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic.

This French Toast Casserole is crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning- but can also be prepared the night before so all you have to do is add the topping and pop it in the oven.

Find more fresh breakfast recipes to start your day at Culinary.net.

Watch video to see how to make this recipe!

French Toast Casserole

• 1          loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5          large eggs
• 1 1/2    cups unsweetened milk
• 2          tablespoons brown sugar
• 2          teaspoons vanilla extract
• 1          teaspoon cinnamon
• 1/4       teaspoon nutmeg
• 1/4       teaspoon sea salt
• maple syrup, for serving

Topping:

• 2          tablespoons unsalted butter or coconut oil, melted
• 2          tablespoons brown sugar
• 1/2       cup chopped pecans
• 1          cup frozen strawberries
• 1          cup frozen blueberries
• confectioners’ sugar, for dusting

1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
3. Preheat oven to 350 F.
4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Source: Culinary.Net

(Family Features) Few things go together like the weekend and brunch. Whether that means gathering with family, friends or a combination of both, it’s the perfect time to slow down and bring your loved ones together for a lighthearted meal.

Catering to a variety of different palates requires a diverse menu of dishes ranging from fresh fruit and baked goods to proteins and more. A key ingredient to bring any spread together: Envy apples, which are a natural cross between Braeburn and Royal Gala apples.

With their beautifully balanced sweetness, uplifting fresh aroma, delightfully satisfying crunch and bright red skin that sometimes features a golden blush, they can be served fresh or paired with other brunch favorites in shareable dishes like the Brunch Board with a Twist. Plus, their naturally white flesh doesn’t brown as quickly as other apples, making them easy to savor while enjoying time with loved ones.

Find sweet brunch recipe inspiration at EnvyApple.com.

Watch video to see how to make this recipe!

Brunch Board with a Twist

• 2          Envy Apples, sliced
• boiled eggs, halved
• cooked bacon
• bananas, sliced
• berries
• miniature pancakes
• edible flowers, for garnish
• 2-3       Envy Apples, for garnish

1. On breakfast platter, artfully arrange sliced apple, halved boiled eggs, bacon, bananas, berries and pancakes
2. Garnish with edible flowers and whole apples.

Source: Envy Apples

Sometimes food can be presented so beautifully, it’s hard to take that first bite. However, once you dig your spoon into the bowl, there is no going back.

Imagine a bite that is chilled, sweet and creamy all at the same time. It’s luscious, fruity and absolutely divine. It’s a summertime ice cream recipe you’ll cherish and make again and again throughout the season.

This delicious Very Berry and Creamy Coconut Ice Cream was created with summertime relaxation in mind. It’s melt-in-your-mouth delicious, especially when it’s made with fresh ingredients right at home for a perfect addition to nearly any poolside event.

This ice cream features the rich tartness of frozen fruit and a sweet creaminess from the coconut milk. The two flavors of ice cream create a unique combination that’s out-of-this-world delicious.

To make the Berry Ice Cream, blend 2 pounds of frozen berries, sweetened condensed milk, honey and salt until smooth then freeze for four hours.

To make the Coconut Ice Cream, beat 2 cups of whipping cream in a mixer until stiff peaks form. In a bowl, combine sweetened condensed milk, coconut milk, salt and 1 cup of the whipped cream. Whisk then add remaining whipped cream and whisk until combined. Place in a dish and freeze for four hours.

Once properly chilled, both ice creams are ready to scoop and serve. Garnish with mint leaves for an extra pop of color, if desired.

Enjoy a delightful treat with your loved ones as you make memories that will last a lifetime. Out in the heat or indoors cooling off, it’s a spoonful of summertime that’s hard to skip.

Find more sweet treats for summer at Culinary.net.

Watch video to see how to make this recipe!

Very Berry and Creamy Coconut Ice Cream

Yield: 11 cups

Berry Ice Cream:

• 2          pounds frozen berries (such as raspberries, blueberries, strawberries and blackberries)
• 1/2       cup sweetened condensed milk
• 1          tablespoon honey
• 1/2       teaspoon salt

Coconut Ice Cream:

• 2          cups heavy whipping cream
• 1/2       cup sweetened condensed milk
• 1/2       cup coconut milk
• 1/2       teaspoon salt
• mint leaves, for garnish (optional)

1. To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.
2. Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
3. To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.
4. In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.
5. Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
6. Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie – Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl – You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops  – These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie – There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie – Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

(Family Features) Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cook­ing provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.

Garlic and Herb Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per serving)

• 2 tablespoons fresh rosemary, chopped
• 4 teaspoons fresh garlic,minced, divided
• 1 tablespoon lemon zest, grated
• 3/4 cup Holland House Marsala Cooking Wine, divided
• 2 tablespoons extra-virgin olive oil
• 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

• 1 tablespoon butter
• 1 pound fresh baby bella or cremini mushrooms, cleaned
• 2 tablespoons fresh shallots, thinly sliced
• 1/2 cup beef stock
• 1 teaspoon Dijon mustard
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, chopped

1. In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
2. Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
3. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
4. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

Asiago and Bacon Orzo Medley

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)

• 4 ounces bacon, chopped
• 4 ounces white onion, diced
• 1 teaspoon garlic, minced
• 2 cups fresh asparagus tips
• 2 cups cherry tomatoes, halved
• 1/4 cup Holland House White Cooking Wine
• 1/4 cup chicken stock
• 3 cups orzo, cooked according to package directions
• 1/2 cup shaved Asiago cheese
• salt, to taste
• pepper, to taste

1. In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent.
2. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.
3. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

Buttered Pound Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)

• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• 3/4 cup fresh blackberries
• 1/2 cup Holland House Sherry Cooking Wine, divided
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest, grated
• 2 tablespoons honey
• 1 cup mascarpone cheese
• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 pound cake, cut into 20 pieces

1. In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
2. In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
3. Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
4. Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

Source: Holland House Cooking Wines

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.

Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

• 7 cups arugula
• 2 ounces goat cheese
• 1/2 cup pecans, toasted
• 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely minced shallots
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/4 cup Bertolli Extra Virgin Olive Oil

1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
3. Add dressing to salad for serving.

White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

• 2 cod fillets (about 7 ounces each)
• salt, to taste
• Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

• 1 bunch basil
• 1 ounce cashews
• 3/4 ounce Parmesan cheese
• Bertolli Extra Virgin Olive Oil
• water

1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
2. Sear fillets meat-side first followed by skin-side.
3. Heat oven to 350° F.
4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

Chocolate-Pumpkin Cake

Total time: 20 minutes

• 2 eggs
• 4 1/2 ounces sugar
• 4 1/2 ounces Bertolli Extra Virgin Olive Oil
• 4 1/2 ounces flour
• 1/3 ounce cocoa powder
• 1/8 ounce salt
• 5 1/4 ounces pumpkin
• 1/10 ounce baking powder

1. Heat oven to 350° F.
2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
4. Pour into cake mold lined with baking paper and bake 15 minutes.
5. Let cool and remove cake from mold.

Olive Oil Cubes

• Assorted herbs
• ice cube trays
• Bertolli Extra Virgin Olive Oil

1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

Source:  Bertolli

(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.

Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.

Find more recipes you can enjoy morning, noon and night at Smithfield.com.

Breakfast Avocado Toast with Bacon and Ham

Cook time: 30 minutes Serves: 4

• 12        slices Smithfield Thick Cut Bacon
• 16        ounces Smithfield Anytime Favorites Boneless Sliced Ham
• 1 1/2-2 quarts water
• 1          lime, juiced
• 1          cup freshly made or refrigerated, prepared guacamole
• 4          large eggs
• 4          thick slices seeded whole-grain bread, toasted golden brown
• freshly ground black pepper
• 1          tablespoon chopped parsley or cilantro leaves

1. Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
2. While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
3. In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
4. Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.

Hearty Breakfast Bowl

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

• 8          slices Smithfield Thick Cut Bacon
• 16        ounces Smithfield Boneless Ham Steaks, cubed
• 3          cups cooked steel-cut Irish or traditional oatmeal
• 3 1/2-4 quarts water, divided
• 1          pound fresh asparagus
• 4          eggs
• 2          cups fresh assorted berries
• 1/2       cup walnuts
• 1/3       cup pepitas (Spanish pumpkin seeds)

1. Heat oven to 375° F. 
2. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
3. Prepare oatmeal as directed on package and keep warm with ham and bacon.
4. Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.

To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.

Source: Smithfield

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

Perfect Apple Pie

8 servings
Prep time: 30 minutes
Ready in: 3 hours

Crust

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
• 1 teaspoon flour
• 2 tablespoons finely chopped pecans

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping

• 2 3-ounce packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

Fresh Berry Cream Tart

8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

• 1 8-ounce package cream cheese, softened
• 1/3 cup sugar
• 1 tablespoon orange-flavored liqueur or orange juice
• 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
• 1/3 cup red currant jelly, melted

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Source: Pillsbury