(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

• 3 cups Rice Chex® cereal
• 3 cups Chocolate Chex® cereal
• 1 bag (12 ounces) white vanilla baking chips (2 cups)
• 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
• 1/4 cup dark chocolate chips

1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

• 1/4 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter
• 2 teaspoons vanilla
• 2 cups Cinnamon Chex® cereal
• 2 cups Wheat Chex® cereal
• 2 cups Honey Nut Chex® cereal
• 8 ounces pecans

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.

(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.

This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.

For more mug dessert recipes – from candy bar blondies to hot chocolate – visit www.McCormick.com and check out McCormick Spice on Facebook and Pinterest.

Fudgy Raspberry Mug Brownie

Servings: 2

• 3 tablespoons miniature chocolate chips
• 1 tablespoon butter
• 2 tablespoons packed brown sugar
• 2 tablespoons flour
• 1 egg yolk
• 1 teaspoon milk
• 3/4 teaspoon McCormick Raspberry Extract

1. Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.
2. Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.

Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.

Caution: Mug may be hot. Use pot holders when removing from microwave.

(Family Features) No matter the occasion, every celebration is better with snacks. Whether you’re hosting game day with the guys, catching up with girlfriends, gathering for family movie night or inviting your kids’ friends over for a grade school sleepover, you can’t go wrong with popcorn treats.

Popcorn is the perfect partner for a broad span of flavors, especially when they’re sweet or salty – or both. You can make each mouthwatering bite pop even more by adding texture with crunchy nuts or silky melted chocolate.

Even if you simply serve plain popcorn to your guests, you can feel good about serving healthy, whole grain, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free.

Find more ways to pop up more fun for your next party at popcorn.org.

Caramel-Nut Popcorn Crunch

Yield: 20 pieces

• 10 cups freshly popped popcorn
• 2 cups whole almonds
• 1 cup firmly packed light brown sugar
• 1/2 cup butter or margarine
• 1/4 cup light corn syrup
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda

1. Heat oven to 225° F. Spray 15-by-10-inch baking sheet with nonstick spray.
2. In large bowl, mix popcorn and almonds.
3. In medium saucepan, combine brown sugar, butter and corn syrup. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
4. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
5. Bake 1 hour. Cool completely. Break into pieces and store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

• 6 slices thick-cut bacon
• 1/4 cup pure maple syrup, divided
• 8 cups popped popcorn
• 2/3 cup pecan halves, coarsely chopped
• 2/3 cup dried cranberries
• 2 tablespoons butter or margarine
• 1/4 teaspoon coarse ground black pepper
• 1/4 teaspoon maple extract

1. Heat oven to 400° F.
2. Line jelly roll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes, or until ends of bacon start to curl. Remove and reserve 2 tablespoons bacon drippings. Brush bacon with 2 tablespoons maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
3. In large bowl, combine popcorn, pecans and cranberries.
4. Combine butter, black pepper, maple extract, remaining maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
5. Spread popcorn mixture in jelly roll or roasting pan. Bake 5 minutes. Toss in bacon pieces. Serve warm.

Poppy Chow

Yield: 2 quarts

• 2 quarts popped popcorn
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup creamy peanut butter
• 1 cup milk or semi-sweet chocolate chips
• 1 cup confectioners’ sugar

1. Place popcorn in large bowl; set aside.
2. In microwave safe bowl, combine butter, peanut butter and chocolate chips. Microwave 2 minutes; stir until smooth.
3. Pour chocolate mixture over popcorn and stir until well coated. Sprinkle confectioners’ sugar over popcorn and stir until coated.
4. Cool to room temperature before serving. Store in airtight container, refrigerated, up to 24 hours.

English Toffee Popcorn Bars

Yield: 20 bars

• 2 1/2 quarts popped popcorn
• 1 cup peanuts
• 1 cup flaked coconut, toasted

Toffee:

• 1 1/2 cups butter or margarine
• 1 1/2 cups sugar
• 3 tablespoons water
• 4 1/2 teaspoons light corn syrup

Chocolate Topping:

• 1 1/2 cups (9 ounces) chocolate pieces
• 1 tablespoon shortening

1. Heat oven to 200° F.
2. In large bowl, combine popcorn, peanuts and toasted coconut. Cover bottom of buttered 15 1/2-by-10 1/2-by-1-inch jelly roll pan with half of the popcorn mixture. Keep filled pan and remaining popcorn mixture warm in oven.
3. To make toffee: In heavy 2-quart saucepan, melt butter over low heat. Add sugar and blend well.
   Continue to cook over low heat, stirring constantly, until mixture reaches full boil. Add water and corn syrup; mix well.
4. Wash down sides of pan with pastry brush dipped in water to remove any sugar granules.
5. Cook and stir over low heat until mixture reaches soft-crack stage on candy thermometer (280° F). Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered. Quickly spread and press remaining popcorn mixture into hot toffee. Set aside to cool.
   For topping, melt chocolate and shortening over low heat. Spread over popcorn mixture, making certain any loose pieces are held in place.
6. Cool. Cut into bars. If bars will not be served immediately, wrap in plastic wrap for storage.

Source: The Popcorn Board

Easy ideas for award-winning desserts

(Family Features) No matter the season or the reason, no party is complete without dessert. The trick to making the most out of your celebrations is finding ways to trim your kitchen time so you can enjoy the festivities, without sacrificing quality or flavor in your favorite sweet treats.

Many dessert recipes require multiple time-consuming steps, but using canned fruit can help cut down on prep work and provide you and your guests with a refreshing, delicious treat.

Fresh fruits are popular ingredients for desserts, but it can be difficult to know whether you’re choosing a ripe, sweet fruit. For example, pineapples have several potential indicators of ripeness, such as a sweet smell coming from the bottom of the fruit, the rind yielding slightly to pressure or a yellow, golden color rising toward the crown. An alternative such as Dole Canned Pineapple lets you know you’re getting pineapple that is at its sweetest, because the canning process locks in flavor when the fruit is perfectly ripe.

In addition to baked recipes, canned fruit is also well-suited for other desserts, such as fruit salads, baked muffins and breads, or even as a dessert topping. Whether you’re creating a blue ribbon recipe for a local competition – such as one of the most famous award-winning desserts, Pineapple Upside Down Cake – or delivering a delicious dessert to the family table, Dole Canned Fruit is the perfect ingredient.

Find more tips for your next gathering from the expert chefs at Dole Packaged Foods’ test kitchen at dolesunshine.com.

Old-Fashioned Upside Down Cake

Prep time: 20 minutes
Total time: 35 minutes
Servings: 8

• 2/3 cup margarine, divided
• 2/3 cup packed brown sugar, divided
• 1 can (20 ounces) Dole Pineapple Slices
• 10 maraschino cherries
• 3/4 cup granulated sugar, divided
• 2 eggs, separated
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream

1. Heat oven to 350° F.
2. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
3. Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
4. Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
5. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
6. Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.

Chocolate Mandarin Orange Cake

Prep time: 10 minutes
Total time: 45 minutes
Servings: 12

• 2 cans (15 ounces) Dole Mandarin Oranges, divided
• 1 box (2 layer) devil’s food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 orange, peel grated (optional)
• 1 package (4-serving size) vanilla flavor instant pudding
• 2 cups frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate

1. Heat oven to 350° F. Spray two (9-inch) cake pans with cooking spray. Drain mandarin oranges, keeping fruit and syrup reserved separately.
2. In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.
3. Pour cake mix into prepared pans. Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.
4. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
5. Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved. Remove 12 orange slices from second can and dry with paper towel; set aside. Fold in whipped topping and remaining mandarin oranges. Spread mandarin frosting on top of first layer of cake and out to edges. Place second layer on top of first layer.
6. In small saucepan, heat cream until just beginning to steam, but do not boil. Remove from stove and stir in chocolate. Stir until well-blended. Pour chocolate mixture over cake and garnish with reserved mandarin oranges. Refrigerate half hour before serving.

Fabulous Carrot Cake

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

• 1 1/2 cups butter, softened, divided
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 eggs
• 1 can (20 ounces) Dole Crushed Pineapple, drained
• 4 cups shredded carrots
• 1 cup Dole Seedless Raisins
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice

1. Heat oven to 350° F. Grease and flour two (9-inch) round pans.
2. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
3. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
4. Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
5. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.

Note: Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350° F. Cool completely in pan on wire rack.

Source: Dole

Save

Save

Save

Save

Save

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
7. Do not allow children to tamper or play with the cylinder or grill.
8. Do not smoke while handling a propane cylinder.
9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

Spätzle Salad With Grilled Vegetables

Ingredients

• Canola oil for brushing grill
• 1/3 cup canola oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon German mustard
• 1 garlic clove, minced
• Sea salt and freshly ground pepper to taste
• 1 red pepper, cut in 1-inch pieces
• 1 green pepper, cut in 1-inch pieces
• 2 zucchini, cut in 1-inch pieces
• 1 eggplant, cut in 1-inch pieces
• 1 pound spätzle
• Fresh basil to garnish

Preparation

1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

Serves

Serves 6 to 8

Grilled Peaches and Lemon Loaf

Ingredients

• Canola oil for brushing grill
• 2 tablespoons canola oil
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cinnamon
• 4 fresh peaches, halved and pitted
• 1 lemon loaf cake sliced into 8 pieces*
• Dark German chocolate shavings
• Mint sprigs

Preparation

1. Heat grill on medium heat. Brush grill with canola oil.
2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.

Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients

• Canola oil for brushing grill
• 1 pound lean ground turkey
• 1 1/2 cups shredded German Emmentaler cheese, divided
• 1 cup German sauerkraut with wine, squeezed dry
• 1/4 cup plain breadcrumbs
• 1 egg white
• 2 tablespoons Bavarian mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 pretzel rolls or other sandwich rolls, split horizontally and toasted

Mustard Sauce

• 1/3 cup canola oil
• 1/4 cup German mustard
• 2 tablespoons sherry wine vinegar
• 2 tablespoons minced dried cranberries

Accompaniments

• German pickles, red onion rings, sliced tomatoes and lettuce leaves

Preparation

1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.

Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

Ingredients

• 2 cups all-purpose flour
• 3/4 cup Nestlé Toll House Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-ounce package) Nestlé Toll House Swirled Morsels, divided

Preparation

1. PREHEAT oven to 325°F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels. Drop by well-rounded teaspoons onto ungreased baking sheets. Top with remaining morsels.
3. BAKE 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Serves

Makes about 3 1/2 dozen cookies

Source

Nestlé Toll House Morsels

Ingredients

• 2 firm ripe bananas
• 2 tablespoons orange juice
• 1/2 cup red grapes (about 16)
• 1/2 cup green grapes (about 16)
• 8 10-inch wooden skewers
• 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped

Preparation

1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
2. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
3. Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
4. Using a spoon, drizzle melted chocolate onto fruit skewers.
5. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.

Description

These delightful frozen treats are healthy, too.

Serves

Makes 4 servings

Source

California Table Grape Commission

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup sour cream
• 6 tablespoons lemon juice, divided
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
• 1/4 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 3/4 cup chopped nuts
• 3 medium bananas, sliced and divided
• 1 (8-ounce) can sliced pineapple, drained and cut in half
• 10 to 12 maraschino cherries, drained and patted dry
• Additional chopped nuts for garnish
• 1 (1-ounce) square semi-sweet chocolate

Preparation

1. Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

Preparation Time

10 minutes

Serves

Makes one (12-inch) pizza

Notes, Tips & Suggestions

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.

Source

Eagle® Brand Sweetened Condensed Milk
National Sweet Cherry Foundation

Ingredients

• 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
• 1/2 cup pecan halves, toasted, finely chopped
• 1/4 cup sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 package (6 ounces) white baking chocolate, divided
• 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla, divided
• 4 eggs
• 1 can (21 ounces) cherry pie filling

Preparation

1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.

Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
• 1 egg yolk, beaten
• 1/3 cup flaked coconut, packed
• 2 (8-ounce) packages plain cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 2 eggs
• 1/2 cup lime juice

Preparation

1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.

Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients

• 2 (12-ounce) packages frozen raspberries, thawed
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons water

Preparation

1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.

Serves

Makes 3 cups

Quick Berry Sauce

Ingredients

• 1 cup raspberries
• 2 tablespoons lemon juice
• 2 tablespoons sugar or to taste
• 1 cup blueberries
• 1 cup diced strawberries

Preparation

1. In large bowl, combine raspberries, lemon juice and sugar.
2. Using large fork or potato masher, smash berries to make puree.
3. Fold in blueberries and strawberries. Store covered in refrigerator.

Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients

• 4 tablespoons butter or margarine, divided
• 1/2 cup flaked coconut
• 1/3 cup chopped pecans
• 1 1/4 cups white chocolate chips or white vanilla chips
• 1/4 cup lime juice

Preparation

1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients

• 1 mango, peeled, pitted and diced
• 1 cup chopped pineapple
• 1 cup diced strawberries
• 2 tablespoons lemon juice
• 1/4 cup sugar

Preparation

1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.

Serves

Makes 2 1/2 cups

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice
• 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
• 2 eggs, separated
• 1 (8- or 9-inch) graham cracker or baked pie crust
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

Preparation

1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.

Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 egg white, whipped
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 1 (14-ounce) package flaked coconut

Preparation

1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk