(Family Features) Nutritious, well-rounded meals are essential for growth and proper brain development. A complete midday meal also helps boost mental and physical power so kids can keep on learning until the afternoon bell rings.

It’s not always easy to find new and appealing ideas to fuel kids’ bodies and minds as they head back to school, but programs for families and educators such as the Power Your Lunchbox Pledge can help.

“Families are looking for ways to start the year on the right foot and the Power Your Lunchbox Pledge offers everything they need in one spot,” said Trish James, vice president of Produce for Kids. “Families want to know their kids are receiving the right brain food to get them through the day. Our registered dietitian-approved meal inspiration, tips and ideas provide the foundation families need for success.”  

In addition to kid-tested, lunchbox-friendly recipe ideas, the program provides resources and lesson plans for educators who want to create activities to inspire healthy eating in the classroom. This year’s program also includes a partnership with The World of Eric Carle, allowing students to win copies of his popular collection of children’s books. Additionally, every online pledge results in a $1 donation to Feeding America programs that support families and children.

Look for recipes, tips and ideas on Instagram and Twitter using #PowerYourLunchbox, and learn more about the program at poweryourlunchbox.com.

Banana Sushi Rolls

Recipe courtesy of Produce for Kids

• 1          large (8-inch) whole-wheat tortilla
• 3          tablespoons peanut butter, divided
• 1          banana, peeled
• 1          strawberry, sliced
• 1/2       kiwi, sliced
• 1          tablespoon shredded coconut

1. Lay tortilla on flat surface. Spread with half of peanut butter. Place banana on one end of tortilla and roll up. Cut into even slices and place strawberries and kiwi slices on top.
2. Microwave remaining peanut butter on high 30 seconds, or until melted, and drizzle over banana sushi. Top with shredded coconut.

Brown Bear Bento Box

Recipe courtesy of Produce for Kids

• 1          tablespoon soy butter
• 3          graham cracker squares
• 3          banana slices
• 9          blueberries
• variety of colorful fruit, chopped

1. Spread soy butter on graham crackers. Arrange banana slices and blueberries to create eyes and noses to resemble bear faces. In another container, add colorful fruit, such as raspberries, cantaloupe, pineapple, honeydew, blueberries and blackberries, to create a rainbow fruit salad.

Suggested Side: 1 tablespoon ranch dressing and three mini sweet peppers, sliced into strips.

Source: Produce for Kids

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Coconut Shrimp on Garlic-Butter Rice

Servings: 4-6

• 1 can (13.6 ounces) unsweetened coconut milk
• 1 cup chicken broth
• 1-2 tablespoons red chili paste, to taste
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
• 1 pound shrimp, peeled and deveined

1. In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
2. Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

• 1/4 cup canned, unsweetened coconut milk
• 1/4 cup creamy peanut butter
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons red curry paste
• 1/8 teaspoon ground cayenne pepper
• 1-2 tablespoons hot water

Salad:

• 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
• 1 1/2 cups shredded rotisserie chicken
• 1 cup shredded carrots
• 1 cup sliced pea pods
• 1 cup sliced red pepper
• 1 avocado, pitted and sliced
• 4-6 red radishes, thinly sliced
• 2 tablespoons chopped peanuts
• 2 tablespoons chopped green onions

1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
2. Cook rice according to package instructions. Makes about 3 1/2 cups.
3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Source: Uncle Ben's

(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.

Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.

You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.

Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.

• Garlic salt
• Parmesan cheese
• Cumin
• Oregano
• Dry taco seasoning mix
• Dry ranch-style seasoning mix
• Lemon pepper
• Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
• French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
• Cinnamon
• Brown sugar
• Nutmeg

Find more popcorn recipes perfect for summer at popcorn.org.

Coconut Monkey Mix

Yield: 7 cups

• 1 cup flaked coconut (unsweetened or sweetened)
• 6 cups popped popcorn
• 1 tablespoon butter or margarine, melted
• 1 teaspoon sugar
• 1/8 teaspoon salt
• dash of nutmeg
• 1 cup dried banana chips

1. Heat oven to 325° F.
2. Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
3. Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
4. Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.

Popcorn Chipwiches

Yield: 12

• 2 1/2 quarts popped popcorn
• 1 1/2 cups light brown sugar
• 3/4 cup dark corn syrup
• 1/2 cup butter
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1 package (6 ounces) chocolate pieces
• 1/2 cup chopped walnuts
• 2 pints brick-style vanilla ice cream

1. Keep popcorn warm.
2. In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
3. Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
4. Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
5. In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.

Ballpark Popcorn Crunch

Yield: 3 quarts

• 1/2 cup butter
• 1/2 cup brown sugar
• 3 quarts unsalted popped popcorn
• 1 cup chopped walnuts

1. Heat oven to 350° F.
2. Cream together butter and brown sugar until light and fluffy.
3. In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
4. Spread on large baking sheet in single layer.
5. Bake 10 minutes, or until crisp.

Beach Party Popcorn

Yield: 2 1/2 quarts

• 1 teaspoon soy sauce
• 1-2 drops hot pepper sauce
• 1/3 cup melted butter
• 2 quarts popped popcorn
• 2 cups assorted seasoned snacks (crackers, pretzels, etc.)
• 1/2 package (0.56 ounces) bacon-onion dip mix

1. Heat oven to 350° F.
2. Add soy sauce and hot pepper sauce to melted butter.
3. Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
4. Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.

Source: The Popcorn Board

(Family Features) A bake sale is a sweet way to support any charitable cause, whether it’s raising money for new uniforms or donating to a local animal shelter. These tips and recipes from the celebration experts at Wilton will make bake sale treats that stand out among the rest — it’s a piece of cake.

• Baking delicious goodies is just the start to a successful bake sale. Add some dazzling details. The eye-catching finishes on Bake-Sale Ready Cupcakes — swirls of colorful icing topped with jumbo sprinkles and butterfly decorations, complete with vibrant wraps — will ensure they sell out fast.
• Serve sweets-on-a-stick like Kaleidoscope Cookie Pops and School Star Cereal Treat Pops. Favorite treats are more fun and easier to eat when customers can just grab them and enjoy.
• Offer size options. Sell some cupcakes and mini breads by the “eaches” and cookies by the pop. Have dozens available, too.
• Wrap goodies using treat bags and ribbon, or pack in colorful, easy-to-transport boxes — making them perfect gifts customers will want to keep for themselves.

Visit www.wilton.com for other bake sale ideas and recipes, and for all of your baking and decorating supplies.

Coconut Lime Mini Breads

Makes 9 petite loaves

Breads

• 1-1/2 cups all-purpose flour
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1-1/2 teaspoons coconut extract
• 1/3 cup unsweetened coconut milk

Topping (optional)

• 1/2 cup confectioners’ sugar
• 1 to 2 teaspoons fresh lime juice
• 3 tablespoons toasted sweetened flaked coconut

1. Preheat oven to 350°F. Line cavities of Petite Loaf Pan with Petite Loaf Baking Cups.
2. In medium bowl, combine flour, lime zest and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in coconut extract. Add flour mixture alternately with coconut milk to butter mixture; mix until well combined. Divide mixture evenly into baking cups.
3. Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool loaves in pan 10 minutes. Remove loaves from pan; cool completely.
4. To make icing, combine confectioners’ sugar and lime juice in small bowl to desired consistency. Drizzle icing over tops of loaves, allowing icing to run down sides. Sprinkle with toasted coconut.

Zucchini & Apple Bread

Makes about 12 servings

• 2-1/2 cups all-purpose flour
• 1-1/4 cups granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 medium zucchini, shredded (about 1-1/2 cups)
• 1 medium apple, peeled, cored and shredded (about 1 cup)
• 3/4 cup chopped pecans or walnuts

1. Preheat oven to 325°F. Spray 9 x 5-inch loaf pan with vegetable pan spray.
2. In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.

Kaleidoscope Cookie Pops

Makes about 2 dozen cookies

• 2-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1-1/2 cups granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• Round Comfort Grip Cutter
• Assorted Colors Cookie Icing
• Assorted Jumbo Sprinkles or other favorite Sugars and Sprinkles
• Cookie Treat Sticks
• Candy Melts candy (optional)

1. Preheat oven to 350°F.
2. In small bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Do not chill dough.
3. Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12-inch diameter x 1/8-inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 to 11 minutes or until cookies are lightly browned. Cool cookies completely.
4. Outline and fill-in cookie with Cookie Icing. Add zigzag border to some cookies. If desired, pipe alternating circles of colors onto cookie surface; immediately pull toothpick through icing from center of cookie to outer edge, pulling colors through. Or, arrange sprinkles and sugars on iced cookie surface. Let dry.
5. Attach sticks to back of cookies with icing or melted candy. Let dry.

Bake Sale-Ready Cupcakes

Each cupcake serves 1

• Assorted Primary, Gold or Silver Baking Cups
• Favorite cupcake recipe or mix
• Buttercream or Chocolate Buttercream Icing
• Golden Yellow or other desired Icing Color
• Jumbo Stars and Jumbo Nonpareil Sprinkles
• Butterfly or other favorite Icing Decorations

1. Preheat oven to 350°F. Line cavities of standard muffin pan with baking cups.
2. Bake your favorite cupcakes in prepared pan. Cool completely. Color buttercream icing with icing color. Pipe tip 1M buttercream or chocolate buttercream icing swirl on cupcake top; insert icing decoration.

School Star Cereal Treat Pops

Makes about 2 dozen pops

• 1/4 cup (1/2 stick) butter or margarine
• 4 cups mini marshmallows
• 6 cups crisp rice cereal
• Cookie Treat Sticks
• Cookie Icing
• Assorted Sprinkles

1. Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
2. In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50 percent power 30 to 60 seconds to soften.)
3. Outline treat with Cookie Icing; add Sprinkles. Let dry.

Candy Bark

• 2 packages (12 oz. ea.) White or Light Cocoa Candy Melts candy
• Rainbow Chip Crunch or other Sprinkles or Sugars

1. Line 10.5 x 15.5-inch cookie pan with parchment paper.
2. Melt Candy Melts candy following package instructions; spoon into prepared pan. Tap pan on counter to remove air bubbles; if needed, smooth top with large spatula. Sprinkle on Rainbow Chip Crunch. Chill until firm, about 15 minutes. Remove parchment from pan; break candy into smaller serving pieces.

Source: Wilton Enterprises

Makes about 12 servings

Crust:

• 1-1/4 cups (16 ounces) roasted salted pistachios
• 2 cups sweetened flaked coconut
• 1/4 cup granulated sugar
• 4 tablespoons (1/2 stick) butter, melted
• Leaf green icing color

Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 2/3 cup granulated sugar
• 1 teaspoon imitation clear vanilla
• 1 cup heavy whipping cream
• 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
• 1 envelope (1/4 ounce) unflavored gelatin
• No-taste red icing color
• 1/2 cup mini chocolate chips, divided

1. In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
2. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
3. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.

Source: Wilton

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The Mother’s Day Edition

(Family Features) Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, number one fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers, Elizabeth Nelson and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Beth Somers, Director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake DecoratingTM and taught Somers how to decorate. But Somers thinks of Raz as so much more — calling her a mentor, her second mother and her friend. Years after working together, the duo teamed up for Cupcake Wars on the Food Network, returning home as champions of season six with winning recipes like Tropical Getaway Cupcakes.

Elizabeth Nelson, Assistant Culinary Specialist, attributes her love of baking to her grandma Ann, learning the basics with her and picking up passed down recipes that she brought with her to college. She looks up to her mother, her grandmother and her great-grandmother, whom she’s told she also gets her competitive nature from. Nelson and her grandmother went through a lot of trial and error together to come up with what they believe is the perfect cinnamon roll recipe, very similar to this recipe for Cinnamon Rolls with Caramel Glaze.

For Emily Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an Assistant Culinary Specialist. She owes her inspiration to her mom, who taught her how to bake. Together they iced cakes, decorated sugar cookies and even made a gingerbread house from scratch. Keeping with tradition, celebrating the holidays without grandma Irene’s Kolachy recipe just wouldn’t be the same.

For more recipe ideas to honor your mother or special mentor, visit s.wilton.com/MentorKnowsBest.

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.

Grandma’s Kolachy Cookies

Servings: 6 1/2 dozen cookies

• 1 package (8 ounces) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 2 cups all-purpose flour
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon salt
• Poppy seed, apricot and strawberry pastry filling
• Confectioners’ sugar, for dusting

1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.
2. Heat oven to 375°F.
3. Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.
4. Bake 16–18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

Tropical Getaway Cupcakes

Servings: 2 dozen

Cupcakes:

• 2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)
• 1 cup cream of coconut
• 1/2 cup water
• 1 teaspoon coconut extract
• 1/2 teaspoon Wilton Pure Vanilla Extract
• 2 cups all-purpose flour
• 1-1/2 cups sweetened shredded coconut, coarsely chopped
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons

Filling:

• 2 egg yolks
• 3 tablespoons cornstarch
• 1 1/4 cups thick mango juice, divided
• 1 tablespoon granulated sugar
• Pinch salt

Icing:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2 1/2 cups confectioners’ sugar
• 1 tablespoon finely grated orange zest (about 1 orange)
• 1 teaspoon Wilton Pure Vanilla Extract

1. Heat oven to 350°F. Line muffin pans with baking cups.
2. In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.
3. In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.
4. Bake 18–22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
5. For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.
6. In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.
7. For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
   To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.

(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.

“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”

Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Apple Pie Smoothie Bowl

Recipe courtesy of Anna Luther of My Life and Kids

Smoothie

• 1/2 cup Greek yogurt
• 1 frozen banana
• 1/2 cup unsweetened applesauce
• 1/4 cup raw oats
• 1/2 cup milk (or unsweetened almond or coconut milk)
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• honey, to taste (optional)

Toppings

• Diced apples
• Shaved almonds
• Cinnamon
• goodnessknows apple almond & peanut dark chocolate snack squares

1. In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

• 2/3 cup rolled oats
• 1/2 cup full fat coconut milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• sea salt
• 1/2 cup almond milk, 2 percent milk or soy milk
• 1 small banana (or 1/2 cup unsweetened applesauce)
• goodnessknows snack squares (any flavor)
• grated coconut, to taste

1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Source: goodnessknows

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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

Ingredients

• 1 cup flaked coconut, divided
• 1 (9-inch) unbaked pastry shell
• 3 eggs
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 1/4 cups hot water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

Preparation Time

20 minutes

Bake Time

48 minutes (total)

Serves

Makes one 9-inch pie

Notes, Tips & Suggestions:

Custard Pie: Omit coconut. Proceed as above.

Source: Eagle® Brand Sweetened Condensed Milk