(Family Features) Regardless of the occasion, any excuse to celebrate moms and dads is a worthy one. From birthdays and holidays to regular weekends at home, one of the best gifts you can give them is time spent together.

The entire family – including little ones – can get involved when the celebration calls for easy yet delicious recipes. Start a day of celebrating on a high note with these Apple Cinnamon Waffles for a sweet breakfast in bed. As the day goes on, keep everyone energized with Apple, Peanut Butter and Honey Sandwiches or Apple Berry Salsa served with chips, apples or graham crackers. Finally, as the day winds to a close, finish off the festivities with Apple Blondie Cupcakes for one last reminder of how much Mom and Dad mean to you.

These recipes and more family-friendly breakfast, lunch, dinner, dessert and snack ideas are enhanced by the satisfying texture and taste of Envy Apples for a consistently balanced, refreshing sweetness coupled with crisp, elegant crunch. Easy to spot by their large, sharable size and crimson red skin that sometimes features a golden blush, they offer a fresh flavor perfect for snacking.

Try serving them as a tasty snack next time your loved ones gather for time together to watch an exciting family-friendly show like “Strawberry Shortcake.” Enjoy seasonal stories about her and her pals discovering hidden treasures while on vacation, encountering mysterious monsters and tangling with out-of-control spring flowers as she’s ready to “bake the world to a better place” all year round.

Visit EnvyApple.com to find more recipes the entire family can enjoy together.

Apple Berry Salsa

Prep time: 15 minutes
Servings: 4-6

• 2 Envy Apples, cored and chopped
• 1 pound strawberries, hulled and chopped
• 1 pint blueberries
• 1/2 teaspoon kosher salt
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• tortilla chips, pita chips, apple chips or graham crackers, for serving

1. In medium bowl, combine apples, strawberries, blueberries and salt.
2. In small bowl, whisk honey and lime juice. Pour honey and lime juice over fruit mixture. Stir together to combine.
3. Serve immediately with tortilla chips, pita chips, apple chips or graham crackers, or refrigerate until ready to serve.

Apple Blondie Cupcakes

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 12

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter (1 stick), melted and cooled
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 2 Envy Apples, peeled, cored and 1/4-inch diced

1. Preheat oven to 350 F. Line 12-count muffin pan with cupcake liners and set aside.
2. In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg.
3. In large bowl, whisk butter and brown sugar 2 minutes, or until well combined. Add vanilla and egg; whisk until incorporated.
4. Add flour mixture to large bowl of wet ingredients. Stir until just combined; be careful to not overmix.
5. Fold in diced apples.
6. Spoon batter evenly into cupcake liners.
7. Bake 18-22 minutes, or until toothpick inserted into center of cupcake comes out clean. Let cool and serve.

Apple, Peanut Butter and Honey Sandwiches

Prep time: 5 minutes
Servings: 2 (1 sandwich per serving)

• 1 Envy Apple
• 6 tablespoons peanut butter
• 4 slices of bread
• 2 tablespoons honey

1. Core apple and thinly slice.
2. Spread 3 tablespoons peanut butter on two slices of bread, reserving two slices of bread for sandwich tops.
3. Layer apple slices on top of peanut butter.
4. Drizzle 1 tablespoon honey over apple slices on each sandwich half.
5. Top each sandwich half with reserved slice of bread.

Apple Cinnamon Waffles

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4

• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 2 tablespoons brown sugar
• 2 eggs
• 1 cup milk
• 4 tablespoons unsalted butter (1/2 stick), melted
• 1 Envy Apple, peeled and cored
• nonstick cooking spray
• 4 tablespoons unsalted butter (1/2 stick), at room temperature
• maple syrup, to taste

1. In large bowl, whisk flour, salt, cinnamon, baking powder and brown sugar.
2. In smaller bowl, whisk eggs, milk and melted butter.
3. Make well in dry ingredients then mix in wet ingredient mixture until just combined.
4. Using cheese grater, grate apple. Fold grated apple into batter.
5. Prepare waffle iron with nonstick cooking spray.
6. Ladle 1/4 of batter mixture into waffle iron and cook according to manufacturer's instructions. Repeat with remaining batter.
7. Top each waffle with 1 tablespoon room temperature butter and maple syrup, to taste.

Source: Envy Apples

(Culinary.net) Pumpkin is the flavor of the season when fall comes around, especially when used in heartwarming desserts and sweet treats the whole family can enjoy.

This autumn, when your loved ones start searching the kitchen for sweets, you can turn to Spiced Pumpkin Carrot Cheesecake Cupcakes for a tasty handheld way to appease those festive cravings. Combining pumpkin quick bread with a handful of household ingredients, this easy recipe makes it simple to serve up traditional tastes in a matter of minutes.

Plus, with kid-friendly instructions that call for minimal complicated tasks, the whole family can enjoy creating these cupcake masterpieces together as a celebration of moments spent together.

Find more seasonal desserts at Culinary.net.

Watch video to see how to make this recipe!

Spiced Pumpkin Carrot Cheesecake Cupcakes

Serves: 12

• 1          box (14 ounces) pumpkin quick bread, divided
• 1          cup carrots, shredded
• 3          eggs, divided
• 3/4       cup milk
• 1/2       cup golden raisins
• 2          tablespoons canola oil
• 1          package (8 ounces) cream cheese, softened
• 2          tablespoons sugar
• 1          tablespoon lemon juice
• 1          cup pecans, chopped
• 3          tablespoons butter, softened

1. Heat oven to 350 F. Line muffin tin with cupcake liners.
2. In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended. Fill each cupcake liner 3/4 full.
3. In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth.  Spoon cream cheese mixture over cupcake batter.
4. In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.
5. Bake 25 minutes. Cool completely on wire rack.

(Family Features) Save time on family desserts with make-ahead recipes like these Kristoff Ice Box Cupcakes. By using kid-friendly treats that add nutrition to appealing flavor, you can solve busy evenings just by reaching into the fridge. This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.

For details, visit dole.com/Disney. #Dole #DoleRecipes

Watch video to see how to make this recipe!

Kristoff Ice Box Cupcakes

Prep time: 20 minutes, plus chill time
Serves: 12

• 3          ripe DOLE® Bananas
• 1          container (8 ounces) fat-free whipped topping, thawed
• 7          low-fat honey graham crackers, coarsely crushed
• 1          pound Dole Strawberries, hulled and quartered

1. Line 12-cup muffin tin with cupcake liners. In large bowl, mash bananas; fold in whipped topping.
2. Fill muffin cups halfway with graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
3. Refrigerate cupcakes 4 hours; serve in cupcake liners.

Approximate nutritional information per serving (1 cupcake): 78 calories; 3 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 25 mg sodium; 164 mg potassium; 18 g carbohydrates; 2 g fiber; 8 g sugar; 1 g protein; vitamin A 0%; vitamin C 25%; calcium 2%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 8%; phosphorus 2%; magnesium 4%; manganese 10%.

Source: Dole/Disney

(Culinary.net) Halloween calls for candies and treats of all kinds as trick-or-treaters roam neighborhoods, but don’t forget to stock your own snack supply with homemade goodies.

Skip the store-bought sweets this year and instead opt for ideas like these that can be whipped up in the comfort of your own kitchen.

Party Mix
As one of the easiest recipes you could imagine, a Halloween-themed party mix simply calls for your favorite snack-type foods tossed together in a group-sized bowl or individual containers. You can try just about anything from candy corns and miniature chocolates to pretzels, popcorn and more.

Spooky Cupcakes
Kid-friendly treats are the name of the game when it comes to Halloween, and there’s almost no better way to get children involved in the kitchen than with some personalized decorations. Bake your preferred cupcakes – chocolate or vanilla – then call on the kiddos to use icing and toppings for creepy custom creations.

Pumpkin Pie
There’s nothing wrong with going with a classic. While it may not scream All Hallows’ Eve, pumpkin is the flavor of the season, which makes pumpkin pie a traditional taste this time of year. Because most versions call for a fairly small number of ingredients, it’s a simple way to bake a desirable dessert. Plus, you can easily give pumpkin pie some Halloween flair using whipped cream to “draw” a spooky Jack-o-lantern-like face.

Creepy Cookies
Whether your family craves chocolate chip or prefers the sweetness of sugar cookies, you can lay out your favorite dough and use seasonal cookie cutters – think Frankenstein, witches, ghosts, spiders and more – for a frightful bite.

Caramel-Dipped Apples
Skip out on bobbing for apples and instead dip yours in caramel for a traditional Halloween treat. Just insert wooden skewers in the tops of your apples, dip the opposite end into melted caramel and enjoy. To add a bit of fun and flavor, sprinkle chopped nuts or crushed candies on the caramel end of each apple.

Find more snacks, desserts and treats at Culinary.net.

Photo courtesy of Getty Images

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

• 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
• 3 cups vanilla ice cream, slightly softened
• 4 cups raspberry sorbet, slightly softened
• 1 pint fresh raspberries, rinsed and picked over
• 3 tablespoons Chambord, or other raspberry-flavored liqueur

1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
   Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

• 1 cup sugar
• 1/3 cup honey
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup water
• 3 8-ounce packages cream cheese, room temperature
• 2/3 cup (packed) golden brown sugar
• 1 cup sour cream
• 2 teaspoons fresh lemon juice
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• Assorted fresh berries (for garnish)

1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
   Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
   Add enough hot water to pans to come halfway up sides of ramekins.
5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup sour cream

Topping

• 1 quart strawberries, hulled, thickly sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups cold heavy cream
• 3 tablespoons confectioners' sugar
• 1 tablespoon vanilla extract

1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

(Family Features) These, though, are happy showers filled with good wishes, gifts and a celebration of events to come, like weddings or babies.

Such special occasions deserve special food, says Nancy Siler, vice president of consumer affairs and public relations at Wilton. She suggests cupcakes for dessert, but not just any cupcake. These are unique - shower-ready, decorated theme-appropriately with umbrellas.

They can be prepared from a mix or from scratch and baked and served in color-coordinated silicone baking cups. Siler suggests incorporating a grouping of cupcakes as part of the shower décor. Use them as the table centerpiece, arranged on a tray, or a tiered cupcake stand. Or if it's a sit-down meal, place a cupcake at each setting.

Construct the umbrella decorations from ready-to-use fondant that is tinted in the colors selected for the occasion. Step-by-step instructions ensure foolproof results, plus they can be made several days in advance, so on party day there's no last-minute mad rush. Cupcakes can be baked, iced and sprinkled a day in advance. Place the umbrellas on the mini cakes the day of the party.

Umbrellas in place, let the showers begin!

For additional shower and party ideas, baking and decorating tips or to order supplies, visit www.wilton.com.

Ready for Showers

Each serves 1

• 1 package (24 ounces) White Ready-To-Use Rolled Fondant
  Rose, Royal Blue, Lemon Yellow Icing Color
  Round Fondant Cut-Outs
  Lollipop Sticks
  Fondant Adhesive*
• 1 package (about 18 ounces) cake mix, any flavor
  Water, vegetable oil and eggs to prepare cake mix
• 1 can (16 ounces) White Decorator Icing
  Heart Drops Sprinkles

1. Several days in advance, tint fondant rose, blue and yellow; roll out 1/8-inch thick. Cut circles using largest Round Cut-Out; cut across circle, slightly more than halfway. Using smallest Round Cut-Out, cut scalloped edge; with spatula, score umbrella rib lines. Let dry on waxed paper covered cake boards. Reserve remaining tinted fondant. Attach dried fondant pieces to lollipop sticks with Fondant Adhesive. Roll a 1/4-inch ball of matching fondant; attach to umbrella top with adhesive. Let dry.
2. Preheat oven to 350°F. Prepare cake mix following package instructions; place batter in Pastel Silicone Baking Cups supported by cookie sheet. Bake 18-20 minutes or until toothpick inserted in center comes out clean; cool completely. Ice cupcakes smooth with icing; sprinkle with Heart Drops. Insert fondant umbrella. If desired, tie ribbon around stick.

* To make Fondant Adhesive for attaching dried fondant decorations to lollipop sticks, knead 1/4 teaspoon water into 1 ounce (1-1/2-inch ball) rolled fondant until it becomes soft and sticky. Apply to fondant decoration with brush or place in decorating bag and pipe it onto decoration.

Source: Wilton Products

(Family Features) This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Cooking lamb can be easier than many might think, especially when using a pressure cooker. You can combine aromatic herbs with white wine for a juicy leg of lamb in under an hour. Or try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish. End the meal with festive cupcakes modeled after the Easter bunny, which can satisfy the sweet tooth of guests of all ages.

Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.

Watch video to see how to make these adorable cupcakes!

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

• 1          2-layer size white cake mix
• 1          tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided
• 1          tablespoon McCormick Pure Vanilla Extract
• 3/4       cup white chocolate chips
• 2          sticks butter, softened
• 16        ounces confectioners’ sugar
• 2          tablespoons milk
• 10        drops McCormick Green Food Color
• 1-2       drops McCormick Red Food Color
• 12        large marshmallows, halved crosswise
• 3          tablespoons white nonpareil sprinkles

1. Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
2. To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
3. To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.
4. Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.
5. To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
6. To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.
7. Place both bunny feet against base of marshmallow with toes facing down.

Lemon Dill Slow Cooker Carrots

Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6

• Nonstick cooking spray
• 2          pounds carrots, peeled and cut into 1/2-1-inch chunks
• 2          tablespoons water
• 1/2       teaspoon salt
• 2          tablespoons olive oil
• 2          teaspoons McCormick Dill Weed
• 2          teaspoons McCormick Pure Lemon Extract
• 2          teaspoons Dijon mustard
• teaspoon white wine vinegar

1. Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.
2. Cook on high 3-4 hours, or until tender.
3. In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6

• 2          tablespoons red quinoa
• 2          tablespoons white quinoa
• 1/2       cup water
• 1/4       cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided
• 2          racks of lamb, about 1 pound each
• 3          tablespoons olive oil, divided
• 1 1/8    teaspoons McCormick Gourmet Sicilian Sea Salt, divided
• 1/4       teaspoon McCormick Gourmet Organic Black Pepper
• 2          teaspoons lemon juice
• 2          tablespoons McCormick Gourmet Organic Mint
• 1/8       teaspoon McCormick Gourmet Organic Garlic Powder
• cup plain Greek yogurt

1. Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.
2. Heat oven to 450° F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.
3. Roast 20-25 minutes, or until desired doneness.
4. To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.
5. To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Electric Pressure Cooker Lamb

Prep time: 10 minutes
Cook time: 48 minutes
Servings: 12

• 1          tablespoon McCormick Garlic Powder
• 1          tablespoon McCormick crushed Rosemary Leaves
• 2          teaspoons McCormick Sea Salt
• 1          teaspoon McCormick Thyme Leaves
• 1/2       teaspoon ground McCormick Black Pepper
• 2          tablespoons vegetable oil
• 1          semi-boneless leg of lamb (about 4 pounds)
• 1          cup Kitchen Basics Original Chicken Stock
• 1/2       cup dry white wine
• 2          medium carrots, peeled and cut into 2-inch chunks
• 1          medium yellow onion, cut into wedges
• 1/4       cup water
• tablespoons cornstarch

1. In small bowl, mix garlic powder, rosemary, sea salt, thyme and black pepper. Set aside.
2. In electric pressure cooker, heat oil on saute setting until simmering. Sprinkle half the seasoning mixture evenly over lamb. Place lamb in pressure cooker. Cook 8-10 minutes, or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pressure cooker. Arrange carrots and onion around lamb. Close lid.
3. Cook 25 minutes on high pressure. Once complete, allow pressure to release naturally with vent closed 15 minutes. Vent to release remaining pressure; remove lid. Remove lamb and vegetables from pressure cooker; set aside and keep warm.
4. Set pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5-10 minutes. In small bowl, mix water and cornstarch. Stir into pressure cooker with wire whisk. Cook, stirring occasionally, 1-2 minutes, or until thickened. Serve lamb and vegetables with gravy.

Source: McCormick

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.

10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

• 1 1/2    cups graham cracker crumbs
• 5          tablespoons butter, melted
• 16        ounces cream cheese, at room temperature
• 1 1/2    cups powdered sugar, divided
• 3          tablespoons lemon juice
• 1          tablespoon lemon zest
• 1 1/4    cups heavy whipping cream, divided
• fresh berries

1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
4. Refrigerate cheesecake at least 4 hours, or until firm.
5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

• 1          frozen puff pastry sheet (17.3 ounces), thawed
• 1          large egg
• 1-2       teaspoons milk

Frosting:

• 1/4       cup unsalted butter, at room temperature
• 8          ounces cream cheese, chilled
• 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
• 1          teaspoon coconut extract
• 1/2       teaspoon pure vanilla extract
• 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

• assorted fresh fruit
• powdered sugar, for dusting (optional)

1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
5. Cool completely on wire rack.
6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
9. Spread or pipe coconut cream cheese frosting into middle.
10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)

Source: KitchenAid

Sweet ideas for a bright, seasonal spread

(Family Features) Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes.

“Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that’s no fun,” McCormick Executive Chef Kevan Vetter said. “With simple pantry staples – like food color – and a little planning the night before, you can enjoy a fun and tasty holiday brunch.”

These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast.

• Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles.
• Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring.
• Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg.

For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Baby Chick Cupcakes

Prep time: 30 minutes
Servings: 24

• 1 package (12 ounces) white confectionary coating wafers
• 1 cup (2 sticks) butter, softened
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 box (16 ounces) confectioners’ sugar
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
• 2 tablespoons milk, plus additional (optional)
• 48 unfrosted mini yellow cupcakes, baked in white paper liners
• sprinkles (optional)
• additional McCormick Color from Nature Food Colors (optional)

1. To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
2. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
3. To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
4. Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

Carrot-Shaped Waffles

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

• Nonstick cooking spray
• 2 cups all-purpose waffle and baking mix
• 1 1/3 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• 3 teaspoons McCormick Pure Vanilla Extract, divided
• 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
• 1 teaspoon Berry color from McCormick Color from Nature Food Colors
• 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar

1. Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
2. Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
3. In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
4. To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

Streusel Topping:

• 1/2 cup firmly packed light brown sugar
• 1/2 cup flour
• 2 teaspoons McCormick Cinnamon, Ground
• 1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

• 6 eggs
• 1 cup, plus 2 tablespoons, milk, divided
• 1/4 cup, plus 2 tablespoons, granulated sugar, divided
• 1 teaspoon McCormick Cinnamon, Ground
• 1 loaf French bread, cut into 1-inch cubes
• nonstick cooking spray
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon McCormick Pure Lemon Extract
• 2 cups blueberries, divided

1. To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
2. To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
3. In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
4. Heat oven to 350° F.
5. Remove casserole from refrigerator. Let stand 10-15 minutes.
6. Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

Source: McCormick

(Family Features) Brighten up your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don’t forget the decorations — it’s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.

“We’ve developed easy tips to dress up your table, from the ham to the centerpiece,” said Mary Beth Harrington of the McCormick Kitchens. “An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor.”

Use food color to create custom egg dyes you won’t find in a kit. Visit McCormick.com for seasonal color combinations inspired by the Pantone Spring “Fashion Color Report” as well as simple directions to create an egg-cellent floral centerpiece.

For more Easter dinner recipes and egg dyeing ideas, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Orange Glazed Ham

Prep time: 10 minutes
Cook time: 1 hour 45 minutes
Servings: 24

• 1 bone-in spiral-cut ham, about 10 pounds
• 1 cup orange marmalade
• 1 teaspoon McCormick Mustard, ground
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Black Pepper, Ground
• 1/4 teaspoon McCormick Cloves, Ground

1. Preheat oven to 325°F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available on McCormick.com.

Smoky Deviled Eggs

Prep time: 10 minutes
Servings: 6

• 6 hard-cooked eggs, peeled
• 1/4 cup mayonnaise
• 1/2 teaspoon McCormick Mustard, Ground
• 1/2 teaspoon McCormick Paprika, Smoked
• 1/4 teaspoon Lawry’s Seasoned Salt
• 2 slices bacon, crisply cooked and crumbled

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
3. Refrigerate 1 hour or until ready to serve.

Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.

Easy Lemon Daisy Cupcakes

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 18

• 1 package (2-layer size) white cake mix
• 1 tablespoon plus 2 teaspoons McCormick Pure Lemon Extract, divided
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 tablespoons sour cream
• 1 package (16 ounces) confectioners’ sugar
• 10 drops McCormick Yellow Food Color
• 18 large marshmallows
• Decorating sugar
• Jelly beans
• Green sprinkles

1. Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
2. For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.
3. To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.

Source: McCormick & Company, Inc.