(Family Features) Mornings may look different from the norm for many families but staying on track with healthy choices remains a top priority. While you may not be stopping at your favorite coffeehouse on the way to work or school drop-off, a new way to enjoy coffee has grown in popularity, allowing you to get more out of your cup of joe from home.

The popular trend, known as "proffee," got its name from a protein and coffee combination that adds nutritional benefits to coffee drinks. By adding a protein-rich option like Premier Protein 30g High Protein Shakes to your coffee, latte or cappuccino - hot or iced - your cup can provide you with up to 30 grams of protein and 24 vitamins and minerals, including antioxidants vitamins C and E that help support a healthy immune system.

Available in nine indulgent flavors - including fan favorites like Chocolate, Vanilla, Caramel, Cinnamon Roll and Cookies and Cream - these shakes make it easy to stay on track with your health goals and allow for "proffee" personalization. Plus, they can be enjoyed straight from the container as part of a nutritious breakfast, afternoon snack, post-workout boost or as an ingredient in a protein-packed recipe.

For those looking to make their own proffee, a Chocolate Latte is as simple as it is nutritious. Basic in the best way, you can enjoy the benefits of coffee, but with protein, vitamins and the addition of delicious chocolate notes. Or, for another warm coffeehouse-style option, you can take advantage of the many health benefits of curcumin and turmeric in a Golden Turmeric Vanilla Protein Latte. A sprinkle of pepper may sound odd in your latte, but the pepper can actually improve your body's absorption of the turmeric.

To learn more, visit premierprotein.com.

Chocolate Latte

• 1/2 cup hot brewed coffee or 2 shots espresso
• 1 Premier Protein 30g High Protein Chocolate Shake
• 2 teaspoons cocoa nibs

1. In large 14-16-ounce mug, prepare espresso or coffee.
2. Pour chocolate shake on top to combine.
3. Top with cocoa nibs.

Nutritional information per serving: 203 calories; 6.4 g total fat; 2.4 g saturated fat; 0 g trans fat; 20 mg cholesterol; 189.6 mg sodium; 7.7 g total carbohydrates; 4 g dietary fiber; 1.1 g total sugars; 30.9 g protein; 6 mcg vitamin D; 23 mg vitamin C; 3.8 mg vitamin E; 650 mg calcium; 3.5 mg iron; 538 mg potassium.

Golden Turmeric Vanilla Protein Latte

• 1 Premier Protein 30g High Protein Vanilla Shake
• 2 shots espresso
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 dash black pepper

1. Froth vanilla shake using frother on warm setting. If you don't have a frother, simply shake in container 45 seconds, pour into mug and microwave 45 seconds.
2. Add espresso to 14-16-ounce mug then top with frothed shake, turmeric, cinnamon and black pepper; whisk to combine.

Nutritional information per serving: 171.3 calories; 3.3 g total fat; 0.5 g saturated fat; 0 g trans fat; 20 mg cholesterol; 238.6 mg sodium; 6.6 g total carbohydrates; 1.7 g dietary fiber; 1.1 g total sugars; 30.1 g protein; 6 mcg vitamin D; 23 mg vitamin C; 3.8 mg vitamin E; 650.2 mg calcium; 2.5 mg iron; 348 mg potassium.

Source: Premier Protein

(Family Features) Despite a holiday season that’s practically guaranteed to feel different than any other, one constant will remain for many: enjoying the tastes of favorite foods and beverages while cozied up at home. Enhance the holiday spirit and complement the meal at your table with adult beverages that call for seasonal flavors to add to the festive vibe.

Whether you prefer your drinks with a fruity twist and plenty of mix-ins or would rather opt for a simpler combination, the options are vast. Many traditional holiday drinks require a small handful of ingredients that blend, mix or shake together to create a wintry flavor that’s worth the wait.

Regardless of personal preferences, one ingredient you can rely on when creating an at-home concoction is a mixer like those from Zevia, which are naturally sweetened with stevia and include no artificial ingredients, colors or preservatives. These non-alcoholic, zero-sugar, zero-calorie mixers for cocktails (or mocktails) are available in three different flavors: Lemon Lime with Bitters, Tonic and Ginger Beer to provide a simple yet delicious complement to the ingredients of your choosing.

For a fruit-flavored solution, this Cranberry Smash Moscow Mule offers a sweet spin on the classic cocktail. Break out your favorite copper mug and let the cranberries and cinnamon sticks add festive flair to your fusion of vodka and ginger beer.

Alternately, if the sour notes of a margarita better fit your style, go for a holiday twist with this Winter White Margarita by blending in coconut milk and garnishing with cranberries and rosemary sprigs. By rimming your glasses with granulated stevia, you can add a sweet touch to each gulp.

To find more holiday cocktail ideas, visit Zevia.com/recipes/cocktails.

Cranberry Smash Moscow Mule

Servings: 1

• 1          cup cranberries, plus additional for garnish (optional), divided
• 3/4-1    cup water, divided
• 2          ounces vodka
• 1-2       ounces fresh squeezed lime juice
• 4          ounces Zevia Ginger Beer Mixer
• ice
• rosemary, for garnish (optional)
• lime slices, for garnish (optional)
• cinnamon sticks, for garnish (optional)

1. In saucepan, boil cranberries in 1/2 cup water until they burst.
2. Use fork to smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time.
3. Let mixture cool to room temperature.
4. In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice.
5. Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired.

Winter White Margarita

Servings: 6

• 12        ounces coconut milk
• 12        ounces silver tequila
• 1          tablespoon orange extract
• 2 1/2    cups ice
• 1 1/2    cans Zevia Lemon Lime with Bitters
• granulated stevia, for garnish (optional)
• cranberries, for garnish (optional)
• rosemary sprigs, for garnish (optional)

1. In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth.
2. Rim six glasses with granulated stevia.
3. Divide mixture among glasses and garnish each with cranberries and rosemary, if desired.

Photos courtesy of Getty Images

Source: Zevia

(Family Features) With so many traditions and ways to celebrate the holiday season, the options are nearly endless for families looking to spend special moments together. One of the tastiest and most enjoyable activities you can engage in with family and friends is to team up and create sweet eats in the kitchen.

Whether you’re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread, these tasty, dairy-inspired treats from Milk Means More provide heartwarming ways to tingle your taste buds while bringing everyone together.

Cranberry Orange Bread Pudding provides a sweet, fruity, hearty dessert while Peppermint Cheesecake Brownies combine chocolatey goodness with creamy cheesecake and peppermint. Or, for a classic holiday combination, you can turn to Gingerbread Cupcakes with Whipped Vanilla Buttercream.

Find more ways to celebrate the season with sweet eats at milkmeansmore.org.

Peppermint Cheesecake Brownies

Recipe courtesy of Sarah Bates of “The Chef Next Door” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 16

• Nonstick cooking spray

Cheesecake Batter:

• 8          ounces low-fat cream cheese, at room temperature
• 1/3       cup granulated sugar
• 1/2       teaspoon peppermint extract
• 2          eggs
• 1          tablespoon all-purpose flour

Brownie Batter:

• 1          cup all-purpose flour
• 1/2       cup cocoa powder
• 1/2       teaspoon salt
• 1          cup granulated sugar
• 1/4       cup vegetable oil
• 1/4       cup milk
• 2          eggs
• 1          teaspoon pure vanilla extract

Topping:

• 1/2       cup peppermint baking pieces

1. Preheat oven to 350 F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat on medium speed until smooth and creamy. Add sugar and peppermint extract; beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
3. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
4. Pour brownie batter evenly into prepared pan. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip. Bake 20 minutes.
5. Sprinkle top of brownies with peppermint baking pieces and bake 10 minutes until brownies are set. Cool brownies completely in pan on wire rack before cutting into 16 squares.

Cranberry Orange Bread Pudding

Recipe courtesy of Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 65 minutes
Servings: 12

Pudding:

• 1          loaf Texas toast or day-old bread
• 1-2       tablespoons softened butter
• 1 1/2    cups fresh cranberries
• 6          eggs
• 3/4       cup granulated sugar
• 3 1/2    cups 2% milk
• 1          teaspoon freshly grated orange zest
• 1/4       cup fresh orange juice
• 1/4       cup unsalted butter, melted and slightly cooled
• 1 1/2    teaspoons vanilla extract
• 1/8       teaspoon ground cinnamon
• 1 1/2    tablespoons coarse granulated sugar (optional)

Orange Custard Sauce:

• 3          egg yolks
• 1/4       cup granulated sugar
• 1          cup half-and-half
• 1/2       teaspoon freshly grated orange zest

1. To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out.
2. Preheat oven to 375 F.
3. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread.
4. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.
5. To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce.
6. Serve bread pudding with warm custard sauce over top.

Gingerbread Cupcakes with Whipped Vanilla Buttercream

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 20

Cupcakes:

• 1 1/2    cups all-purpose flour
• 1 1/2    tablespoons ground ginger
• 2          teaspoons ground cinnamon
• 1/4       teaspoon ground cloves
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon salt
• 1 1/2    cups unsalted butter, at room temperature
• 1 1/2    cups granulated sugar
• 3          tablespoons molasses
• 4          large eggs
• 2          teaspoons vanilla extract

Whipped Vanilla Buttercream:

• 1          cup (2 sticks) butter, softened
• 2          teaspoons vanilla extract
• 4          cups powdered sugar
• 2-4       tablespoons heavy whipping cream
• 1          pinch salt
• cinnamon, for topping

1. Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.
2. To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
3. In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
5. To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon.

Source: United Dairy Industry of Michigan

(Family Features) The holiday season and all its celebrating often means full days of visiting family and friends, opening gifts and enjoying moments with loved ones, even if much of that interaction may take place virtually this year. With all the laughter and happiness, you’re bound to get hungry, and feeding the family throughout the day means you’ll need recipe ideas ready for the occasion.

Starting the big day with a bountiful breakfast helps begin the festivities on a high note, while appetizers help hold everyone over for the main course, sides and, of course, dessert. Consider these tasty dishes to take your holiday gatherings to new heights from morning to night.

Visit Culinary.net to find more holiday meal ideas.

One Terrific Turkey

Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate:

1. Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is the buy 1 pound of turkey per person – so, for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.

2. Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly.

3. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8-12-pound bird, aim for 2.5-3.5 hours; 12-16 pounds for 3.5-4 hours; 16-20 pounds for 4-4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F.

4. Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20-30 minutes, which allows the juices to soak into the meat and moisten it up.

An Easy and Cheesy Holiday Appetizer

If you need a last-minute appetizer or want to impress your friends, but don’t have the time to spend hours making something, consider this easy-to-make, easy-to-eat cheesy treat.

This Cheeseball recipe calls for a handful of common household ingredients like cream cheese, cheddar cheese, vegetables and Worcestershire sauce rolled together and chilled for a tasty dip served with crackers. For added flavor, it’s made using Buddig Beef, which has been feeding traditions for more than 75 years with its time-tested appetizer.

Find more holiday recipe ideas at buddig.com/recipes.

Cheeseball

Total time: 30 minutes
Servings: 10

• 1          package (8 ounces) cream cheese, softened
• 2          cups (8 ounces) finely shredded cheddar cheese
• 1          can (2 1/4 ounces) sliced black olives, drained
• 2          tablespoons minced green onion
• 2          tablespoons minced red bell pepper
• 1          teaspoon Worcestershire sauce
• 1/8       teaspoon pepper
• 2          packages (4 ounces) Buddig Beef or Ham, chopped, divided
• 1          package assorted crackers

1. In large bowl of mixer on medium speed, beat cream cheese and cheddar cheese until creamy.
2. Mix in black olives, green onion, red bell pepper, Worcestershire sauce, pepper and 2 ounces chopped beef until well combined.
3. Form into ball. Wrap in plastic wrap.
4. Chill at least 2-3 hours to allow flavors to blend.
5. Just before serving, roll in remaining chopped beef until completely coated.
6. Serve with assorted crackers.

Call Together Loved Ones with Cookies

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of
Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

• 1/2       cup (1 stick) unsalted butter, softened
• 1/2       cup C&H® Dark Brown Sugar
• 1          large egg
• 1/4       cup molasses
• 1 3/4    cups all-purpose flour
• 1/2       teaspoon baking soda
• 1/8       teaspoon salt
• 1          teaspoon ground ginger
• 1/2       teaspoon ground cinnamon
• 1/4       teaspoon ground nutmeg
• 1/8       teaspoon ground cloves
• royal icing

1. In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
2. In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
3. Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
4. Preheat oven to 350 F and line baking sheets with parchment paper.
5. Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
6. Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
7. Decorate cookies with royal icing.

A Memorable Morning Breakfast

Holiday mornings are iconic for those moments spent together opening gifts, sharing stories and enjoying a meal. Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce.

With six servings, it’s perfect for a family breakfast to fill empty stomachs after a morning of gift-giving. Plus, kids can join in on the fun by helping make the hollandaise, which simply requires mixing a few ingredients before pouring over the completed dish.

Find more breakfast recipes at Culinary.net.

Orange Eggs Benedict

Serves: 6
Orange Hollandaise:

• 2          egg yolks
• 1          orange, juice only
• 1/2       teaspoon kosher salt
• 1/2       cup unsalted butter, melted

• water
• 1          tablespoon white vinegar
• 8          eggs
• 1/2       cup butter, softened
• 6          French baguette slices, 3/4-inch thick each
• 6          thick slices ham
• 1/2       cup orange marmalade
• orange zest, for garnish

1. To make Orange Hollandaise: In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside.
2. In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
3. Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.
4. To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.

Photo courtesy of Getty Images (Holiday table)

Buddig 
C&H

(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.

Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.

Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.

Find more sweet holiday recipes at walnuts.org.

Overnight Walnut French Toast with Cranberry Walnut Ginger Compote

Total time: 1 hour
Servings: 12

Cranberry Walnut Ginger Compote:

• 1/2       cup California Walnuts
• 2          cups cranberries
• 1/2       cup orange juice
• 1/2       cup maple syrup
• 1/4       teaspoon ground ginger
• 1          orange, zest only

Overnight Walnut French Toast:

• 8          slices Texas Toast or 1-inch thick slices French bread
• 1/4       cup butter, melted, plus additional for baking dish, divided
• 2 1/2    cups milk or walnut milk
• 1/2       cup sugar
• 2          teaspoons vanilla extract
• 1          teaspoon cinnamon
• 6          eggs

1. To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
2. In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
3. Transfer to container and refrigerate once cooled.
4. To make Overnight Walnut French Toast: Preheat oven to 350 F.
5. Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
6. In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
7. Cover and refrigerate a few hours or overnight.
8. Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.

Walnut Chocolate Peppermint Bundt Cake

Total time: 1 hour, 30 minutes
Servings: 16

Cake:

• 1          cup butter, plus additional for greasing pan, divided
• 1/2       cup unsweetened cocoa powder, plus additional for dusting pan, divided
• 1          cup water
• 2 1/4    cups sugar
• 1          teaspoon peppermint extract
• 3          eggs
• 2          cups flour
• 3/4       teaspoon baking powder
• 1/2       teaspoon salt
• 1/4       teaspoon baking soda
• 1/2       cup buttermilk
• 1          cup California Walnut halves and pieces

Chocolate Peppermint Truffle Glaze:

• 1/3       cup dark chocolate chips
• 3          tablespoons butter
• 2          tablespoons milk
• 1/2       teaspoon peppermint extract

Toppings:

• 1/2       cup coarsely chopped California Walnuts
• 1/2       cup crushed peppermint candy

1. To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
2. In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
3. Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
4. In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
6. To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.

Source: California Walnuts

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 3 tablespoons salted butter, softened

Cheesecake:

• 1 jar (15 ounces) Aunt Nellie's Sliced Beets
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 cup semi-sweet chocolate chips, melted

Topping:

• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons pure maple syrup
• 1/8 teaspoon ground cinnamon
• whipped cream (optional)

1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
2. To make crust: In medium bowl, combine flour and walnuts.
3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 3 tablespoons all-purpose flour
• 8 slices bacon, chopped
• 3 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 tablespoon dried parsley
• 2 cans (15 ounces each) READ German Potato Salad
• 1 cup heavy cream
• 1 cup whole milkchopped parsley or chives (optional)

1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

Apple orchards, apple picking and apple desserts all scream fall. Glowing with bright yellows and reds, apples are juicy and more than ready to be used in your favorite fall recipes. If you’re looking for something sweet and full of texture that can turn your taste buds upside down, look no further.

This scrumptious Spiced Apple Crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to pack up and deliver to your next gathering of loved ones. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-with-goodness dessert no one can forget.

It’s one of those recipes your friends will call you about after the gathering wondering “where did you get that recipe?” The best part: It’s perfect for crowds of any size. The bite-size chunks of apple and oats are appetizing for any sweet tooth.

The fall season leading up to the holidays is one of the times of year family and friends traditionally come together most. Nearly everyone loves a satisfying apple, especially when it is baked to perfection, covered with a crumble and topped with creamy, cool vanilla ice cream. Not to mention the splash of lemon added to this mixture brings out a unique tart twist.

Make your next fall festivity or holiday gathering just a little sweeter for all. Spice things up then cool things down. This dessert does it all in just one bite.

Find more recipes for the fall season and holiday fun at Culinary.net.

Watch video to see how to make this recipe!

Spiced Apple Crumble

Servings: 6-8

Filling:

• 6          medium Honeycrisp apples, peeled and cubed
• 1          tablespoon white flour
• 1/2       cup white sugar
• 1/2       teaspoon ground cinnamon
• 1/4       teaspoon ground cloves
• 2          lemons, juice only

Topping:

• 1          cup quick oats
• 1          cup white flour
• 1/2       cup light brown sugar
• 1/2       cup dark brown sugar
• 1/2       teaspoon baking powder
• 1          teaspoon cinnamon powder
• 1/2       cup unsalted butter, melted
• 1/8       teaspoon salt

• vanilla ice cream (optional)

1. Preheat oven to 350 F.
2. To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.
3. To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.
4. Bake 30-40 minutes, or until golden brown. Let stand 10 minutes before serving.
5. Serve warm with vanilla ice cream.

Cooler weather often brings about nostalgic cravings for seasonal dishes and desserts. From grandma’s classic pies, to the sweet taste of apple cider touching your tongue, Fall is full of flavor, spice, sweets and treats, just waiting to be devoured with family and loved ones alike.

Home chefs will know it’s time to tap into the flavor of fall once that first leaf drops to the ground. The pumpkins are set on porches and little ones all bundle up to go outside and play in the cool breeze. Nearly everyone can tell when the warm and cozy delight is here to stay for the season.

The kitchen is often known as the “heart of the home” and homes all over the country will smell and taste like fall festivities all season long with this recipe for Oatmeal Cream Cookie Sandwiches.

 The best part about this timeless recipe is that it’s known to evoke memories from childhood and can help introduce a new generation to a treat many generations before them have enjoyed.

Easy to make and pretty to look at, these cookies are great to make with little ones after a long day of pumpkin carving. Let the kids help with the preparation. They can use many ingredients you may already have in your pantry especially the ones they can reach with their little hands.

The result are a soft and slightly chewy, cinnamon-spiced oatmeal cookies sandwiched around a fluffy layer of vanilla bean cream filling that can keep each member of the family reaching for another.

Serve them to friends, neighbors, kids and adults and you will notice the delight spread across their faces with the very first bite. This recipe is something scrumptious that makes a statement for the upcoming season.

Find more seasonal dessert recipes and fall flavors for your family at Culinary.net.

Watch video to see how to make this recipe!

Oatmeal Cream Cookie Sandwiches

Servings: 10-12

Oatmeal Cookies:

• 1          cup unsalted butter, softened
• 1          cup dark brown sugar
• 1/2       cup light brown sugar
• 2          large eggs
• 2          teaspoons vanilla extract
• 1 1/2    cups flour
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          teaspoon cinnamon
• 1/4       teaspoon ground cloves
• 3          cups rolled old-fashioned oats

Vanilla Bean Cream Filling:

• 3/4       cup unsalted butter, softened
• 2 1/2    cups powdered sugar
• 1          teaspoon vanilla extract
• 1          tablespoon heavy cream

1. Heat oven to 350 F. Line baking sheet with parchment paper and set aside.
2. To make oatmeal cookies: with a mixer, cream butter, dark brown sugar and light brown sugar on medium-high speed until creamy. Add eggs and vanilla extract; mix until combined.
3. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. Gradually add oat mixture to wet ingredients, mixing until just combined.
4. Spoon dough into hands and roll into balls. Flatten balls and place onto prepared baking sheet, leaving about 2 inches between each cookie. Bake 10-12 minutes, or until lightly golden brown around edges. Move cookies to wire rack to cool completely.
5. To make vanilla bean cream filling: with a mixer, cream butter on medium-high speed until light and fluffy. Gradually add powdered sugar, vanilla extract and heavy cream; mix until combined.
6. Pipe or spoon a large dollop of filling on bottom sides of half the cookies; top each with second cookie.

(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.

Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.

Find more game day recipes worth cheering about at Culinary.net.

Build-Your-Own Brat Bar

A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:

• Ketchup
• Mustard
• Relish
• Onions
• Chili
• Nacho cheese
• Shredded cheese
• Jalapeno peppers
• Diced tomatoes
• Sauerkraut
• Cole slaw
• Pickle spears
• Barbecue sauce
• Sriracha

A Bacon-Wrapped Winner

Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.

Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.

Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8

• 1 1/2    pounds Boomer Gold Little Potatoes
• 6          ounces plain cream cheese, at room temperature
• 1/3       cup orange cheddar cheese, finely shredded
• 3          tablespoons fresh chives, finely chopped
• 1/8       teaspoon salt
• 1/8       teaspoon pepper
• jalapenos, to taste (optional)
• 1       pound bacon, thinly sliced, rashers cut in half

1. Preheat oven to 400 F.
2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
3. In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
4. Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
5.  
6. Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
7. Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

A Sweet Cinnamon Snack

Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.

Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Find more home-gating recipe ideas at chsugar.com .

Churros

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros

• 1 1/4    cups water
• 1/2       cup (1 stick) unsalted butter
• 2          teaspoons C&H Golden Brown Sugar
• 1/4       teaspoon salt
• 1          cup all-purpose flour
• 3          large eggs, lightly beaten
• 3          cups canola oil, for frying
• 1          cup C&H Granulated Sugar
• 2          tablespoons ground cinnamon

1. In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
2. Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
3. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
4. In heavy pot over medium-high heat, heat oil until it reaches 365 F.
5. On plate, mix granulated sugar and cinnamon; set aside.
6. Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
7. Roll churros in sugar-cinnamon mix.

A Tasty Take on a Tailgate Favorite

Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.

No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.

Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.

To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .

Bacon Chipotle Guacamole

• 3          Avocados From Mexico, halved, pitted and peeled
• 3          tablespoons shallot, minced
• 2          garlic cloves, minced
• 1/2       cup cilantro, finely chopped
• 1          lime, juice only
• 8          ounces applewood smoked bacon, cooked and crumbled
• 1/2       cup tomatoes, small diced
• 2          canned chipotle chiles, finely chopped
• ground cumin. to taste
• salt, to taste
• pepper, to taste

1. In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

Photo courtesy of Getty Images (hot dogs)

Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

A Sweet School Day Treat

A long day of learning and activities calls for a well-deserved snack, and cookies are just the solution for many families.

Soft, chewy oatmeal cookies sandwiched together with a fluffy vanilla bean buttercream create the perfect treat with these Homemade Oatmeal Creme Cookies. Because they take just an hour to create using flavor-boosting ingredients like Domino sugars, you’re left with plenty of time for helping with homework or simply enjoying moments together with loved ones.

Find more dessert inspiration at DominoSugar.com.

Homemade Oatmeal Creme Cookies

Recipe courtesy of Michael Johnson on behalf of Domino Sugar
Prep time: 45 minutes
Cook time: 15 minutes
Servings: 10-12

Oatmeal Cookies:

• 1          cup unsalted butter, room temperature
• 1          cup Domino Dark Brown Sugar
• 1/2       cup Domino Golden Sugar
• 2          large eggs
• 2          teaspoons vanilla extract
• 1 1/2    cups all-purpose flour
• 1          teaspoon baking soda
• 1/2       teaspoon coarse sea salt
• 3/4       teaspoon ground cinnamon
• 1/4       teaspoon ground cloves
• 3          cups rolled old-fashioned oats

Vanilla Bean Creme Filling:

• 3/4       cup unsalted butter, room temperature
• 2 1/2    cups Domino Confectioners’ Sugar
• 1          teaspoon vanilla bean paste or vanilla extract
• 1          tablespoon heavy cream

1. To make Oatmeal Cookies: Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
2. In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, cream butter, brown sugar and golden sugar on medium-high speed until light and creamy, about 2 minutes. Add eggs and vanilla; mix until combined, scraping down sides of bowl as needed. Set aside.
3. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. With mixer on low, slowly add oat mixture to wet ingredients, mixing until just combined.
4. Using large cookie scoop, scoop dough onto prepared baking sheet, leaving about 2 1/2 inches between each cookie. Bake 12-14 minutes, or until lightly golden brown around edges. Allow cookies to sit on pan about 3 minutes before removing to wire rack to cool completely.
5. To make Vanilla Bean Creme Filling: In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, beat butter on medium-high speed until light and fluffy, about 5 minutes.
6. Turn speed to low and gradually add confectioners’ sugar, mixing until completely incorporated. Add vanilla bean paste and heavy cream; mix until combined.
7. Turn mixer to medium-high speed and beat 3-5 minutes until buttercream is fluffy. If necessary, add cream 1 teaspoon at a time until desired consistency.
8. To fill and assemble, pipe or spread about 1 1/2 tablespoons Vanilla Bean Creme Filling on bottom halves of Oatmeal Cookies; top with remaining halves.

Source: Domino Sugar