(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

• 8          boneless, skinless chicken thighs
• 2          cups buttermilk
• 2          tablespoons kosher salt, divided
• 3/4       teaspoon ground black pepper, divided
• 1/4       teaspoon rosemary, chopped
• 2          tablespoons orange blossom honey
• 2          cups all-purpose flour
• 2          teaspoons cayenne pepper
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 2          teaspoons paprika
• 1/2       teaspoon ancho chile powder
• vegetable oil, as needed

Waffles:

• 1 1/2    cups all-purpose flour
• 2          teaspoons orange blossom honey
• 1          teaspoon orange zest
• 1          teaspoon kosher salt
• 1          teaspoon baking powder
• 1 1/4    cups whole milk
• 2          large eggs
• 1/4       cup fresh chives, chopped
• 3/4       cup sharp cheddar cheese, shredded

• honey

1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
6. Drain on paper towels.
7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
8. Use waffle maker to cook four waffles in batches.
9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

• 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
• water
• 1/2       small onion, coarsely chopped (about 1/2 cup)
• nonstick cooking spray
• 1/2       teaspoon salt, divided
• 1/4       teaspoon pepper
• 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
• 1          cup (4 ounces) shredded Swiss or cheddar cheese
• 4          eggs
• 1 1/2    cups skim milk
• 1          tablespoon mustard

1. Heat oven to 350° F.
2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

• Nonstick cooking spray
• 2          cups all-purpose flour, spooned and leveled
• 1          teaspoon baking powder
• 1/2       teaspoon baking soda
• 1          teaspoon kosher salt
• 10        tablespoons unsalted butter, at room temperature
• 1 3/4    cups packed C&H Golden Brown Sugar
• 1/4       cup C&H Granulated Sugar
• 2          large eggs, at room temperature
• 1 1/2    teaspoons vanilla
• 1          cup full-fat Greek yogurt
• C&H Confectioners’ Sugar, for dusting

1. Heat oven to 350° F.
2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
3. In medium bowl, whisk flour, baking powder, baking soda and salt.
4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
6. Pour batter into prepared bundt pan and use offset spatula to level batter.
7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
9. Cool completely before dusting with confectioners’ sugar.

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

(Culinary.net) Appetizer-sized portions and small bites of all sorts are ideal for breakfast spreads, and these Pastry Brunch Cups are perfect for a quick morning snack. Try baking a batch and separating into appropriate serving sizes for a simple way to meal prep heading into a new week.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Pastry Brunch Cups

Serves: 18

• 2          tablespoons butter
• 2          tablespoons flour
• 1 1/2    cups milk
• 1          cup shredded Swiss cheese
• 2          sheets puff pastry
• 18        eggs
• 2          cups diced ham
• chopped fresh green onions

1. Heat oven 375 F.
2. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
3. Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
4. Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

(Culinary.net) From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.

Find more celebratory recipes at Culinary.net.

Watch video to see how to make recipe!

Irish Potato Bread

• 2          medium or large russet potatoes
• 1          egg
• 1          egg white
• 1/3       cup canola oil
• 3/4       cup milk
• 2          tablespoons green onion, minced
• 1/2       teaspoon caraway seeds
• 3 1/4    cups all-purpose flour, plus additional for dusting and kneading
• 1 1/2    tablespoons baking powder
• 1          teaspoon salt

1. Heat oven to 375° F.
2. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
3. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
4. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
5. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.

For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.

These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.

Find more breakfast inspiration at fairlife.com

Asparagus and Goat Cheese Frittata

Prep time: 21 minutes
Servings: 4

• 4          large eggs
• 1/4       cup fairlife 2% Ultra-Filtered Milk
• 1/4       teaspoon kosher or sea salt, plus additional, to taste, divided
• freshly ground black pepper, to taste
• 1/3       cup thinly sliced basil leaves, plus additional for serving
• 2          teaspoons olive oil
• 10        medium asparagus spears, cut into 1 1/2-inch lengths
• 2          tablespoons finely chopped shallot or red onion
• 1 1/2    ounces soft goat cheese, crumbled (1/4 cup)

1. Heat oven to 400º with rack in middle.
2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
3. In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
4. Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.

Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.

Vanilla Almond Crunch Overnight Oats

Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)

• 1          carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
• 2          teaspoons pure honey
• 2          teaspoons flax seeds
• 2          pinches cinnamon
• 2          pinches kosher salt
• 4          tablespoons blanched, slivered or sliced almonds
• 1          cup rolled oats
• 1          cup fairlife Fat-Free Ultra-Filtered Milk
• Toppings (optional):
• cut berries or citrus
• additional yogurt
• additional flax seeds or almonds

1. Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
2. Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
3. When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.

Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.

Tropical Green Smoothie

Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)

• 1          cup fresh baby spinach or baby kale
• 3/4       cup fairlife 2% Ultra-Filtered Milk
• 1          ripe banana
• 2/3       cup fresh or frozen diced pineapple
• 1          lime, zest only
• 1          lime, cut into wedges
• 1          tablespoon virgin coconut oil
• 3/4       teaspoon pure vanilla extract
• 1          pinch ground cinnamon
• 3/4       cup ice (optional)

1. In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.

Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.

Fluffy Scrambled Eggs

Prep time: 10 minutes
Servings: 4

• 6          large eggs
• 1/3       cup fairlife Whole Ultra-Filtered Milk
• 1/8       teaspoon kosher salt, plus additional, to taste, divided
• pepper, to taste

1. In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
2. In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
3. Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
4. Serve with salt and pepper, to taste.

Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.

Source: fairlife

(Family Features) Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.

From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.  

Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.

For more recipes and information, visit ilovelindsay.com.

Taco-Stuffed Spaghetti Squash

Prep time: 30 minutes
Cook time: 50 minutes
Servings: 4

• 2          spaghetti squash (2 pounds each)
• 6          tablespoons extra-virgin olive oil, divided
• 1          teaspoon salt, plus additional to taste, divided
• pepper, to taste
• 1          pound ground chicken
• 1          cup diced red onion, divided
• 3          cloves garlic, minced
• 1          can (14 ounces) diced tomatoes
• 1          teaspoon cumin
• 2          teaspoons chili powder
• 1          can (2 1/4 ounces) Lindsay Black Ripe Sliced Olives
• 1          lime, juice only
• 1          cup Monterey Jack cheese
• 1          avocado, diced
• 1          large tomato, diced
• 1          jalapeno, minced
• 1/2       cup Lindsay Black Ripe Medium Olives
• 1          lime, wedged

1. Heat oven to 400° F.
2. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes.
3. Heat large saute pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.
4. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally.
5. Remove from heat. Stir in sliced olives and lime juice.
6. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half.
7. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges.

Baked Eggs Puttanesca

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

• 3          tablespoons olive oil
• 1/2       yellow onion, chopped
• 2          cloves garlic, chopped
• 3          anchovy filets, chopped
• 1/4       teaspoon crushed red pepper flakes
• 2          tablespoons tomato paste
• 1          can (35 ounces) chopped tomatoes
• 2          tablespoons Lindsay Capers, drained
• 1/3       cup Lindsay Pitted Kalamata Olives, drained and halved
• salt, to taste
• pepper, to taste
• 1 1/2    cups chopped kale
• 6          eggs

1. Heat oven to 400° F.
2. In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
3. Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
4. Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
5. Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
6. Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Source: Lindsay

Fill your house with the aroma of fall with warm slices of this Pumpkin Loaf dolloped with butter.

Find more seasonal dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Loaf

• Nonstick cooking spray
• 4          eggs
• 3 1/2    cups flour
• 2          teaspoons baking soda
• 2          teaspoons cinnamon
• 1          teaspoon nutmeg
• 1          teaspoon salt
• 2          sticks butter
• 2          cups sugar
• 1          can (15 ounces) pumpkin puree
• 1          cup chocolate chips
• 1          cup walnuts, chopped

1. Heat oven to 350° F.
2. Prepare loaf and muffin pans with nonstick cooking spray.
3. In bowl, whisk eggs. Set aside.
4. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.
5. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.
6. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.
7. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.
8. Cool 10 minutes before removing from pans.

(Family Features) Hay rides and pumpkin carving aren’t the only time-honored traditions of fall. This time of year also brings the opportunity to enjoy spooktacular and hair-raising seasonal treats.

Whether served alone in a glass or incorporated in tasty recipes, limited edition TruMoo Orange Scream can help you whip-up festive sips and snacks. Inspired by orange frozen pops with vanilla ice cream and made with no high fructose corn syrup, no artificial growth hormones and no artificial sweeteners, this creamy orange milk is so frightfully delicious and nutritious, it might make you scream with joy.  

And this fall, the colorful milk is getting a makeover. In celebration of DreamWorks’ Trolls, Poppy and Branch – the eternally optimistic troll and her overly cautious counterpart – will make an appearance on specially marked bottles of TruMoo Orange Scream and Chocolate milks.

Kick off this year’s fearsome festivities with recipes inspired by the movie and its beloved characters: Truly Colorful Crepes and Poppy’s Orange Scream Pudding Parfaits. It’ll be no surprise when the whole family asks for more.

For more exciting recipes, visit TruMoo.com, and find TruMoo Milk on Facebook, Twitter and Pinterest.

Truly Colorful Crepes

Serves: 6

Crepes

• 2          large eggs
• 1 1/4    cups TruMoo Orange Scream milk
• 1          cup all-purpose flour
• 1/3       cup confectioners’ sugar
• 3          tablespoons melted butter
• 1          teaspoon orange extract
• 1/4       teaspoon salt

Filling

• Frozen yogurt
• confectioners’ sugar
• 1          tablespoon grated orange peel
• blue sprinkles (optional)

1. In large bowl, combine eggs, milk, flour, sugar, melted butter, orange extract and salt. Beat with wire whisk to combine well. Cover and place mixture in refrigerator for 1 hour, or up to 2 days.
2. Stir mixture with spoon. Heat lightly greased 9-inch skillet over medium heat. Pour 1/4 cup batter into center of pan; quickly swirl or spread mixture to fill skillet. Cook each crepe 30 seconds; flip; cook another 10 seconds until lightly browned. Place crepe on large cookie sheet. Repeat with remaining batter. Do not stack crepes on top of each other.
3. To serve, place 2 small scoops of frozen yogurt in center of crepe; fold sides over to close. Sprinkle crepes with confectioners’ sugar, grated orange peel and sprinkles, if desired.

Poppy’s Orange Scream Pudding Parfaits

Serves: 4

• 1          package (16.5 ounces) refrigerated chocolate chip cookie dough
• 1          package (3.4 ounces) instant vanilla pudding and pie filling
• 2          cup TruMoo Orange Scream milk
• whipped topping
• blue and green sprinkles

1. Prepare cookies as package directs. Set aside.
2. Prepare instant pudding as package directs, using milk.
3. In a glass or parfait dish, crumble 1 cookie; top with large spoonful of pudding. Repeat layering. Dollop with spoonful of whipped topping; top with sprinkles. Repeat to make three more parfaits.

Source: TruMoo

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

• Butter
• 2/3       cup creamy peanut butter, divided
• 2          eggs
• 1/2       cup granulated sugar
• 2/3       cup milk
• 1 1/2    teaspoons pure vanilla extract
• 1/2       teaspoon salt
• 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
• 2/3       cup pure maple syrup
• 1/3       cup crushed peanuts
• powdered sugar, for garnish

1. Heat oven to 350° F. Butter four 4-ounce ramekins.
2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Source: Georgia Peanut Commission

Maya Gold Chocolate Mousse Cake

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10

•             Melted butter
• 1          tablespoon ground almonds, plus extra for dusting pan
• 2          bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
• 1          bar (3 1/2 ounces) Green & Black’s Maya Gold
• 1 1/2    cups sugar
• 1 1/4    sticks unsalted butter
• 1          pinch sea salt
• 5          large eggs
• confectioners’ sugar or edible gold dust

1. Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
2. In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
3. Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
4. Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

• 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
• 1/4       cup cornmeal
• 1          envelope Fleischmann’s RapidRise Yeast
• 3/4       teaspoon salt
• 1          cup hot water (120-130 F)
• 1          tablespoon olive oil

Sausage-Pepper Filling:

• 1          package Jimmy Dean Fresh Sausage
• 1 1/2    cups sliced bell pepper
• 1          medium onion, sliced
• 2          cloves garlic, minced
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin provolone cheese
• olive oil
• 1          teaspoon crushed red pepper (optional)

1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
6. Bake 20-25 minutes, or until done. Serve warm.

My Own Pizza

Yield: 16 individual pizzas

Dough:

• 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
• 2          envelopes Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 2          cups hot water (120-130 F)
• 1/4       cup olive oil
• 1 1/2    cups prepared pizza sauce
• 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
• sliced olives
• tomatoes
• peppers
• 1          cup shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin cheddar cheese

1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
4. Sprinkle with cheeses.
5. Bake 20-25 minutes or until golden. Serve warm.

Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided
• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1/2       cup shredded Wisconsin cheddar cheese
• 1/2       cup shredded Wisconsin parmesan cheese
• tomatoes (optional)
• peppers (optional)
• mushrooms (optional)
• 1 1/4    cups prepared pizza sauce

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided

• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1          cup frozen hash brown potatoes, thawed
• 1          small bell pepper, seeded and diced
• 1          cup shredded Wisconsin sharp cheddar cheese
• 2          eggs, beaten
• 1          tablespoon milk
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          tablespoons shredded Wisconsin parmesan cheese

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
7. Bake 25-30 minutes, or until eggs are set.
8. Sprinkle with cheese and serve.

Photos courtesy of Getty Images