(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

• Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
• Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
• To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

• 2 Zespri green kiwifruit, peeled, finely diced
• 1 tablespoon golden raisins
• 2 teaspoons sugar
• 1/8 teaspoon salt

1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

• 1 pound lean ground turkey
• 1/4 cup finely diced onion
• 2 tablespoons chopped cilantro
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 mini burger or small dinner rolls, split and toasted

1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

• 2 Zespri green kiwifruit, peeled, chopped
• 2 ounces vodka
• 2 ounces gin
• 2 ounces Lillet Blanc
• 1 cup ice

1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

• 1 cup vanilla soymilk, fortified (or regular milk)
• 1 cup orange juice, calcium fortified
• 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
• 1 banana, sliced
• 1/2 cup ice cubes
• 2 tablespoons soy protein powder
• 1 teaspoon honey

1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

• 2 Zespri green kiwifruit, peeled and cut into halves
• 2 tablespoons lemon juice
• 1/2 cup honey
• 1 teaspoon ginger, fresh, grated
• 1/2 teaspoon cinnamon, ground
• 8 Zespri green kiwifruit, peeled and cut in half widthwise
• 2 peaches, peeled, pitted and cut into 1-inch pieces
• 1/2 pineapple, peeled, cored and cut into 1-inch pieces
• 8 strawberries, hulled
• 2 bananas, peeled and cut into 1-inch pieces
• 8 wooden skewers

1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit

(Family Features) This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest.  Serve it warm with a side of ice cream or a light dusting of powdered sugar.

Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Cinnamon-Pecan Streusel Coffee Cake

Nonstick cooking spray

Topping:

• 3/4         cup old fashioned rolled oats
• 1/3         cup flour
• 1/3         cup light brown sugar, firmly packed
• 1/4         cup pecans, chopped
• 1/2         teaspoon ground cinnamon
• 1/4         teaspoon salt
• 5             tablespoons butter, softened

Cake:

• 1-1/2     cups flour
• 3/4         teaspoon baking powder
• 1/2         teaspoon salt
• 1/4         teaspoon baking soda
• 8             ounces cream cheese
• 3             tablespoons butter, softened
• 1/2         cup sugar
• 1             whole egg
• 1             egg yolk
• 5             tablespoons milk
• 2             teaspoons vanilla extract

1. Heat oven 350°F.
2. Spray 9-inch round baking pan with nonstick cooking spray.
3. To make topping: In medium bowl, combine oats, flour, brown sugar, pecans, cinnamon and salt.
4. Using pastry blender, cut butter into mixture until blended.
5. To make cake: In small bowl, combine flour, baking powder, salt and baking soda.
6. In large bowl, mix cream cheese, butter and sugar. Beat mixture until smooth.
7. Add egg and egg yolk, milk and vanilla extract. Beat mixture until smooth.
8. Combine flour mixture with cream cheese mixture. Spread mixture in pan. Sprinkle topping over batter.
9. Bake 35-40 minutes. Serve warm with ice cream or dust with powdered sugar.

Recipe adapted from Wilton.

Source: Culinary.net

Family Features) Brunch isn't just for mom. This Father's Day, make eggs, toast and bacon on the grill for a breakfast that's sure to spoil the man of the house.

Not sure how to make eggs on the grill? It's easy! Crack an egg into a cut-out hole in toast set on a cedar plank, then sprinkle with a little cheddar and an Applewood rub for smoky grilled flavor.

For more grilling recipes and tips visit www.grillmates.com.

Cedar Plank Grilled Egg in Toast

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 2 cedar planks (about 12x6 inches each)
• 4 slices bread, such as brioche or challah (3/4-inch thick slices)
• 7 eggs, divided
• 2 tablespoons milk
• 2 tablespoons plus 1/2 teaspoon McCormick Grill Mates Applewood Rub, divided
• 1/2 cup grated smoked Cheddar cheese

1. Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.
2. Remove centers of each slice of bread with 3-inch round cookie cutter. Beat 3 eggs with milk and 2 tablespoons of the Applewood Rub in medium bowl until well blended.
3. Lightly oil 1 side of each of planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill.
4. Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Rub, if desired. Grill, covered, 10 minutes longer.

Candied Grilled Bacon

Makes 6 servings
Prep Time: 5
Cook Time: 15

• 6 slices thick-cut applewood bacon
• 3 tablespoons honey
• 2 teaspoons McCormick Ground Cinnamon

1. Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 10 to 12 minutes or until bacon edges begin to curl. Remove pan from grill. Drain drippings.
2. Microwave honey and cinnamon in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Place bacon directly on grill over low heat. Grill 2 to 3 minutes per side or until crisp.

Source: McCormick

(Family Features) There's no better place than the kitchen to honor your special bond with a woman who has taught you all you know about cooking and baking. Whether she's your mom, or a woman who has been like a mom in your life, Mother's Day is the perfect time to create kitchen traditions you can cherish together year after year.

A decadent recipe you can prepare together and enjoy warm out of the oven is an ideal choice. As you wait for the dough to rise in these homemade cinnamon rolls, you'll have plenty of time to catch up and reminisce over shared memories of your childhood and beyond.

Remember, the best results in baking come from top quality ingredients. The secret to the melt-in-your-mouth flavor of these rolls is the vanilla. Wilton Pure Vanilla Extract, made with the world's finest vanilla from Madagascar, lends unmatched flavor and aroma to enhance cakes, puddings, pie fillings, custards, salad dressings and more.

For more tradition-worthy recipes to share with mom, visit www.wilton.com.

Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:

• 1 1/3 cups warm milk (105°F)
• 2 packages (1/4-ounce each) active dry yeast
• 1/4 cup granulated sugar, divided
• 1/2 cup (1 stick) butter, softened
• 2 egg yolks
• 1 teaspoon Wilton Pure Vanilla Extract
• 3/4 teaspoon salt
• 4 cups bread flour, plus more for dusting

Filling:

• 1/2 cup (1 stick) butter, softened
• 1/3 cup granulated sugar
• 2 tablespoons bread flour
• 2 tablespoons ground cinnamon

Glaze:

• 1/4 cup (1/2 stick) butter
• 1/2 cup lightly-packed light brown sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/4 teaspoon salt
• 1 cup confectioners' sugar (about 1/4 pound)

1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
4. Prepare 13-by-9-inch pan with vegetable pan spray.
5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
6. Place rolls into prepared pan; cover with plastic wrap and let rise 25-30 minutes or until doubled in size.
7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners' sugar until smooth. Pour glaze over warm rolls. Serve warm.

Source: Wilton

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

• Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
• Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
• Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
• Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
• Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

• 1 pint raspberry sherbet
• 1 pint lime sherbet
• 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
• Topping:
• 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
• 3 teaspoons sugar
• 1 teaspoon lemon juice

1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

• 1 cup wheat berries
• 4 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, diced
• 1/2 cup celery, diced
• 1/2 cup cucumber, diced
• 2 cans Albacore tuna packed in water, drained
• 2 eggs, hard boiled, chopped (optional)
• 2 tablespoons flat leaf parsley, coarsely chopped
• 1/2 cup Italian dressing
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper

1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
2. Drain well and allow to cool.
3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

• 4 (9-inch) whole wheat tortillas
• 6 tablespoons smooth peanut butter or reduced-fat cream cheese
• 1 cup fresh spinach or torn romaine leaves
• 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
• 1/2 cup carrots, shredded or matchstick
• 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)

1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

• 1 cup fat-free milk
• 1/2 cup applesauce
• 1 tablespoon fat-free vanilla yogurt
• 2 eggs
• 2 teaspoons grated orange peel
• 1 cup all-purpose flour
• 1 cup low-fat granola
• 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt

1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.

(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.

Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.

To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.

The Classic Kid-Favorite

When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.

Chicken Noodle Soup

Recipe courtesy of National Chicken Council

• 1 chicken (3 pounds), liver discarded
• 2 1/2 quarts cold water
• 4 carrots, peeled and cut into bite-size pieces
• 2 onions, peeled
• 2 celery stalks with leaves, cut into 4 pieces
• 6 cloves garlic, peeled
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

Soup:

• 1 cup small pasta, cooked
• 1 cup frozen peas, thawed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

1. To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
2. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
4. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Connect Kids with Food for Healthy Habits

More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.

For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.

Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

• 1 Cuties clementine
• 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
• 1/2 grape tomato
• 1 celery stick, cut to 3 inches
• 2 small leaves romaine lettuce
• 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

• 2 tablespoons plain Greek yogurt
• 1/2 teaspoon honey
• 1/4 teaspoon fresh lemon juice

1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
3. In small bowl, stir together yogurt, honey and lemon juice.
4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

A Memorable Morning Meal

Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.

Cinnamon-Sprinkled French Toast

Recipe courtesy of the USDA

• 2 large eggs
• 2 tablespoons fat-free milk
• 1/2 teaspoon ground cinnamon
• 2 slices whole-wheat bread
• 1 teaspoon soft margarine
• 4 teaspoons light pancake syrup

1. In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
2. Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
3. Drizzle with syrup. Serve when warm.

Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.

Photo courtesy of Getty Images (Chicken soup photo and French toast photo)

Source: Culinary.net

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

• 1          cup water
• 1/4       cup raisins
• 1          tablespoon butter
• 2          tablespoons brown sugar
• 1/2       teaspoon ground cinnamon
• 1/3       cup thoroughly chopped walnuts
• 1          large apple, peeled, cored and chopped

Batter:

• 1          cup buckwheat flour
• 1          cup unbleached all-purpose flour
• 2          tablespoons sugar
• 1          teaspoon ground cinnamon
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 2          eggs
• 2          cups 1 percent buttermilk
• 1/4       cup safflower oil
• 1/2       teaspoon vanilla extract
• nonstick cooking spray
• maple syrup

1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

• 1          package refrigerated Simply Potatoes Shredded Hash Browns
• 1          pound Bob Evans Farms Original Sausage Roll
• 4          large eggs
• 1/2       cup milk
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1          cup red pepper, diced
• 1/2       teaspoon black pepper
• 1          cup shredded cheddar cheese

1. Heat oven to 350° F.
2. Remove hash browns from refrigerator and let rest.
3. In skillet, cook sausage according to package directions.
4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

• 2          cups seedless watermelon, cubed
• 1          medium jalapeno pepper, stem removed, chopped
• 2          limes, juice only
• 6          ounces low-sodium tomato juice
• 1          teaspoon salt
• 1/2       teaspoon black pepper
• 1          teaspoon fish sauce
• 1          teaspoon horseradish
• hot sauce, to taste
• 1/3       cup vodka
• lime wedges
• chili lime salt
• ice
• 4          bamboo skewers (6 inches long)
• watermelon wedges (optional)
• prosciutto (optional)
• cucumber slices (optional)
• jalapeno slices (optional)
• green olives (optional)

1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

Source: American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar, divided
• 4 tablespoons cornstarch, divided
• 2 tablespoons water
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 5 to 6 cups sliced peeled apples (5 to 6 medium)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
   Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

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

• 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.
3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
4. 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.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

• 6 cups sliced peeled ripe apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 3/4 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 3 tablespoons sugar
• 1/4 cup cold butter or margarine
• 18 caramels, unwrapped
• 5 tablespoons milk
• 1/4 cup chopped pecans

1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
   Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

• 2          tablespoons Simply Nature 100% Pure Avocado Oil
• 3          large yellow onions, sliced
• 5          ounces Happy Farms Preferred Blue Cheese Crumbles
• 8          ounces Happy Farms Cream Cheese
• Stonemill Ground Black Pepper, to taste
• 1          cup Friendly Farms Heavy Whipping Cream
• 8          ounces Southern Grove Chopped Walnuts, divided
• 5          cucumbers, thinly sliced

1. In large pan, heat oil and saute onions until brown and caramelized.
2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

• 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
• 1 3/4    cups Specially Selected Premium Eggnog
• 1/2       teaspoon Stonemill Pumpkin Pie Spice
• 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
• 1 1/4    cups Friendly Farms Whipped Topping, divided
• 1          cup Berryhill Apple Butter, divided
• 2          teaspoons Stonemill Ground Cinnamon

1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
3. The third layer will end with whipped topping. Garnish with cinnamon.
4. Chill in refrigerator 2 hours.
5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

• 8          ounces Southern Grove Pitted Dates
• 4          ounces Specially Selected Brie Cheese Round
• 6          ounces Southern Grove Slivered Almonds
• 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
• 2          teaspoons Stonemill Ground Black Pepper

1. Heat oven to 375° F.
2. Cut dates in half, lengthwise.
3. Cut brie into bite-size pieces, about the size of peanuts.
4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

• 1 1/2    teaspoons Stonemill Iodized Salt, divided
• 16        ounces Specially Selected Black Tiger Shrimp, thawed
• 1          cup Southern Grove Dried Cranberries
• 1/2       red onion, roughly chopped
• 1/2       cup fresh parsley
• 1/2       jalapeno, roughly chopped
• 1/4       cup fresh lemon juice
• 1/4       cup fresh lime juice
• 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
• 1          teaspoon Stonemill Oregano
• 13        ounces Simply Nature Organic Tortilla Chips, for garnish
• 2          limes, cut into wedges, for garnish
• fresh cranberries, for garnish (optional)

1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.

From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.

To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.

For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.

Bacon French Toast Bake

• 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
• nonstick cooking spray
• 6 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Gruyere cheese
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 4 slices Smithfield Bacon, cooked and chopped
• 1/4 cup grated Swiss cheese
• 1/2 cup blackberries
• 1 teaspoon powdered sugar, for dusting

1. Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
2. Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
3. In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
4. Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
5. Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
6. Bake 45-50 minutes, or until golden brown and set.
7. Top with blackberries and dust with powdered sugar before serving.

Sausage and Ciabatta Stuffing

• 1 large loaf ciabatta bread, cut into 1-inch cubes
• 4 tablespoons unsalted butter, divided
• 1 pound Smithfield Fresh Sausage Roll
• 1 cup carrots, diced
• 1 1/2 cups onion, diced
• 2 cups celery, diced
• 2 cups chicken broth
• 1/3 cup olive oil
• 2 tablespoons chopped parsley, plus additional for garnish
• 2 tablespoons chopped rosemary
• salt, to taste
• freshly ground black pepper, to taste

1. Heat oven to 325 F.
2. Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
3. In skillet over medium-high heat, melt 1 tablespoon butter.
4. Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
5. Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
6. In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
7. Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
8. Garnish with additional parsley before serving.

Tip: Recipe can be made one day before and refrigerated overnight.

Source: Smithfield