(Family Features) Whether your family’s ideal summer day consists of swimming, hiking, biking or simply enjoying the sunshine, all that time in the heat calls for a sweet way to cool off. It’s hard to beat a homemade treat loaded with favorite summertime flavors that’s as cold and creamy as it is sweet and delicious.

For a lighter, better-for-you solution, this Watermelon Gelato has about half the fat and fewer calories than traditional ice cream but with equally mouthwatering flavor. In fact, the word “gelato” means “ice cream” in Italian, and while the two frozen desserts have much in common, gelato is typically lower in fat with more density.

If you’re looking for an added touch of tastiness, try adding a few chocolate chips to the mix in the last few minutes of churning in your ice cream maker, or simply add some on top before serving.

When a summer weekend offers opportunities for morning kitchen lessons with the kiddos, they can help measure ingredients for Watermelon Ice Cream Bars and watch the magic happen as you mix up a watermelon curd, homemade crust and whipped cream. Once your creation freezes completely throughout the day, turn out and cut into bars for a cold afternoon treat following all that fun in the sun.

While sweet and tasty, these desserts also provide a bite of hydration with the power of watermelon, which is 92% water for a delicious way to rehydrate. According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from foods, plain drinking water and other beverages, meaning you don’t have to rely only on what you drink to meet your fluid needs.

Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated for whatever summer days bring your way.

Find more sweet summer recipe ideas at Watermelon.org.

Watermelon Ice Cream Bars

Servings: 8

Watermelon Curd:

• 3/4 cup watermelon juice
• 2 tablespoons lime juice
• 1/2 cup honey
• 1 pinch salt
• 3 eggs, lightly beaten
• 1/2 cup butter (1 stick), cut into small cubes

Crust:

• 8 graham crackers, crushed
• 2 tablespoons honey
• 1 pinch salt
• 4 tablespoons butter, melted and cooled
• basil leaves, for garnish

Whipped Cream:

• 1 cup heavy whipping cream

1. To make watermelon curd: In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs.
2. Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator.
3. To make crust: Preheat oven to 350 F.
4. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand.
5. Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely.

Watermelon Gelato

Servings: 8

• 2 cups pureed watermelon
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 cup fat-free half-and-half
• 3 tablespoons lemon juice
• 1/2 cup whipping cream

1. In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth.
2. Using ice cream maker, process gelato according to manufacturer's instructions.
3. To make whipped cream: When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form.
4. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible.
5. Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight.
6. When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf.

Source: National Watermelon Promotion Board

(Family Features) If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.

The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.

Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.

Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.

Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.

Grapes and Your Skin

While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.

Crunchy Salad Pizza on Cauliflower Crust

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 1 frozen cauliflower pizza crust (11 ounces)
• 1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
• 2 medium carrots, peeled and trimmed
• 1 medium fennel bulb, quartered and trimmed
• 1 medium yellow bell pepper, halved and trimmed
• 1/2 medium red onion
• 16 black California grapes, halved
• 1 cup canned or cooked chickpeas, drained and rinsed, divided
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons pesto
• salt, to taste
• freshly ground black pepper, to taste
• 1 ounce fresh goat cheese, crumbled

1. Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
2. Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
3. Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve

Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.

Roasted Salmon and Grapes with Pistachios Over Fresh Greens

Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4

• 4 wild sockeye or coho salmon fillets (about 5 ounces each)
• 3 tablespoons extra-virgin olive oil, divided
• salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup dry white wine
• 1 cup green California grapes
• 1/4 cup shelled, unsalted pistachios, coarsely chopped
• 2 tablespoons finely chopped Italian parsley
• 5 ounces baby spinach
• 1/4 red onion, thinly sliced
• 1 tablespoon white wine vinegar

1. Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
2. Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
3. Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
4. In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
5. Place fish on top of greens. Spoon roasted grapes around fish.

Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/8 teaspoon ground allspice
• 1 cup Israeli pearl couscous
• 3/4 teaspoon ground turmeric
• 1 1/2 cups water
• 1 can (15 ounces) no-salt-added chickpeas, drained
• 1 cup red California grapes, halved
• 2 tablespoons chopped fresh cilantro or parsley
• freshly ground black pepper, to taste
• 4 cups lightly packed baby arugula
• lemon wedges

1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

(Family Features) Healthy eating doesn’t have to be difficult or require you to take favorite meals off your family’s menu. In fact, making smart choices when cooking at home can give you more control over the types of tasty, heart-healthy dishes you put on the table.

High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. These cooking tips can help you prepare heart-healthy meals that could help improve cholesterol levels by reducing excess saturated fat and trans fat.

Cook Fresh Vegetables the Heart-Healthy Way
Roasting, steaming, grilling or baking can help bring out the natural flavors of vegetables. Adding herbs and spices can also help make veggies tastier, including combinations like basil with tomatoes, oregano with zucchini, dill with green beans or rosemary with peas and cauliflower.

Reduce Saturated Fat in Meat and Poultry
The amount of saturated fat in meats can vary widely, depending on the cut and how it’s prepared. Opt for poultry and fish over red meat and look for lean cuts of meat with minimal visible fat, which should be trimmed away before cooking. Also limit processed meats such as sausage, bologna, salami and hot dogs, which are often high in calories, saturated fat and sodium.

Use Liquid Vegetable Oils in Place of Solid Fats
Some fats are better for you than others. Liquid vegetable oils such as canola, safflower, sunflower, soybean and olive oil can often be used instead of solid fats, such as butter, lard or shortening. If you must use margarine, try the soft or liquid kind.

Find more heart-healthy recipes and tips for lowering cholesterol at heart.org/cholesterol.

Grilled Tequila-Lime Chicken with Grilled Asparagus

Recipe courtesy of the American Heart Association
Servings: 4

• 1/4 cup tequila or white vinegar
• 2 teaspoons lime zest
• 1/2 cup fresh lime juice
• 2 medium garlic cloves, minced
• 1 tablespoon chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
• 1 1/2 pounds boneless, skinless chicken breasts, fat discarded
• nonstick cooking spray
• 3 bunches asparagus spears, trimmed
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper, divided
• 2 tablespoons canola oil or corn oil

1. In small bowl, stir tequila, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.
2. Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.
3. In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.
4. Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper.
5. Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.
6. Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.
7. Serve asparagus with chicken.

Frozen Yogurt Bark

Recipe courtesy of the American Heart Association
Servings: 8

• 1 1/2 cups 2% low-fat plain Greek yogurt
• 2 tablespoons honey
• 2 tablespoons chopped, unsalted almonds
• 1/2 cup chopped mango
• 1/4 cup blackberries or raspberries
• 1/2 cup blueberries

1. In medium bowl, mix yogurt and honey.
2. Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.
3. Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.
4. Cover with plastic wrap or foil and place in freezer overnight.
5. To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces.

Source: American Heart Association

(Family Features) Spending precious moments enjoying outdoor meals with family and friends is part of what makes warm weather get-togethers so special. Take those al fresco occasions to the next level with a favorite dessert: ice cream.

Homemade ice cream is a hallmark of many family events from birthday celebrations and pool parties to warm weather holidays spent basking in the sunshine. Completely customizable with an array of fruits or other tasty mix-ins plus toppings of your choice, it’s a perfect way to put a grin on loved ones’ faces.

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.

Visit MilkMeansMore.org for more delicious dessert ideas.

Watch video to see how to make this recipe!

Cheesecake Ice Cream with Fruit Swirls

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

• 12        ounces cream cheese, cut into cubes
• 3/4       cup sugar
• 1          cup sour cream
• 3/4       cup half-and-half
• 2          teaspoons vanilla
• 1 1/4    teaspoons lemon juice, divided
• 1          dash salt
• 1/3       cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

1. In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
2. Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
3. In small bowl, stir fruit spread and remaining lemon juice.
4. Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
5. To serve, scoop ice cream into dessert dishes.

Source: United Dairy Industry of Michigan

(Culinary.net) Mother’s Day is a time to celebrate and treat your mom to a delicious breakfast or brunch. Whether it’s a meal in bed or a beautiful spread on the dining room table, make the day special with simple recipes that are sure to impress.

Try this Brunch Fruit Tart with a tasty granola crust and colorful fruit topping to start Mother’s Day in style. It’s a sweet option to begin her day on the right note.

With a crunchy crust and smooth center, this tart is balanced, easy to make and a beautiful addition to the menu. It’s also easy to customize as the fruit topping options are nearly unlimited. Pick your mom’s favorites and decorate the top however you please. Or, let the little ones get creative and put their own spin on an essential Mother’s Day meal.

For more brunch recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Brunch Fruit Tart

Recipe adapted from homemadeinterest.com

Crust:

• 4          cups granola mixture
• 1/2       cup butter, softened
• 4 1/2    tablespoons honey
• nonstick cooking spray

Filling:

• 2 1/4    cups vanilla Greek yogurt
• 8          ounces cream cheese, softened
• 1/2       cup granulated sugar
• 1          teaspoon vanilla extract
• 1          package gelatin

Toppings:

• strawberries, sliced
• blueberries
• kiwis, sliced

1. To make crust: Preheat oven to 350 F.
2. In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.
3. Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.
4. To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.
5. Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.
6. Top with strawberries, blueberries and kiwis.

Source: Culinary.net

(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1 package (20 ounces) French bread, cubed, divided
• 1 can (20 ounces) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

• 4 Atkins Ranch grass-fed lamb loin chops
• 1 teaspoon cumin powder
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Hummus:

• 1 can (15 ounces) chickpeas
• 3 cloves garlic, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

For serving:

• 1 Persian cucumber, small diced
• 1 small tomato, diced
• 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
• parsley, chopped
• lemon wedges
• toasted flatbread or tortilla chips

1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
6. Transfer hummus to large platter and spread it out.
7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
• 1 cup packed C&H Light Brown Sugar
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• sweetened whipped cream, for topping (optional)
• fresh fruit, such as strawberries and blueberries, for topping (optional)

1. Preheat oven to 350 F.
2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand

To kids, birthday parties are a big deal and only happen once a year. From the decorations to their friends and all the sweet, delicious treats to devour, it can be an overwhelming amount of excitement and awe.

They receive gifts, get to have fun with their friends and family, and get to snack on treats they typically don’t have on a regular basis. This is part of what makes birthdays so fun.

It can be a lot of pressure for parents, though. You want everything to be perfect and fall in line with expectations, especially when it comes to the food and treats served to everyone that day.

At the next party you’re hosting, try this delightful Fruity Sprinkles Smoothie that fits the theme for nearly any colorful birthday bash.

It’s made with frozen blueberries, frozen strawberries and frozen mango for a healthier alternative to sugar-filled birthday cake. Topped with fluffy, fun whipped cream and mini sprinkles, it still provides a sweet, festive treat. Plus, this smoothie can be made in a matter of minutes using only one kitchen appliance for easy clean up.

To make it, blend frozen blueberries, frozen strawberries, frozen mango, milk and yogurt until well combined.

Pour the mixture into four smoothie glasses and garnish each with whipped cream and sprinkles to add some extra color. It’s that easy to make and even better to enjoy while watching your kid make wonderful memories with friends and family.

Find more fun celebration recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

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Watch video to see how to make this recipe!

Fruity Sprinkles Smoothie

Servings: 4

• 1          cup frozen blueberries
• 2          cups frozen strawberries
• 1          cup frozen mango
• 1 1/2    cups milk
• 1          carton (6 ounces) vanilla yogurt
• whipped cream
• sprinkles

1. In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.
2. Pour smoothie into four glasses. Garnish with whipped cream and sprinkles.

(Culinary.net) Do you know that moment when something sweet hits your taste buds and a smile instantly spreads across your face? It’s almost magic to some. To others it’s just simply bliss. This holiday season, try something that’s simple yet sophisticated for an easy way to ensure smiles all around.

Try an Easy Tiramisu Dip because whether you’re relaxing at home, having a small get-together with friends or joining your annual family gathering virtually, this dip is sure to spread culinary cheer.

The recipe starts with “easy,” and it holds true to its name. With a short list of ingredients and only a handful of instructions, this is something you can whip up (literally) in just a few moments. Also, using minimal tools in the kitchen is always a plus for at-home chefs. The only appliance needed to make this recipe is a mixer.

The outcome is fluffy, rich and sweet with a hint of espresso. It’s not overpowering, however, so little ones or non-coffee lovers can still enjoy this delicious dip.

This is also a unique dessert because it can be served cool or chilled. If you are planning to take a sweet treat to a party this holiday season, this is nearly perfect. No oven time needed and simple to serve to kids and adults alike.

Serve with ladyfingers or fruit to bring that sweetness to a whole new level, and it’s topped with a final sprinkle of cocoa powder to give it that extra appeal. You do eat with your eyes first after all.

Give this one a try and see the faces of your loved ones light up with joy this season. This creamy, tasty dip is sure to impress.

For more easy dessert recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Easy Tiramisu Dip

Servings: 4

• 1          cup heavy whipping cream
• 1          tablespoon espresso powder
• 4          ounces cream cheese, softened
• 8          ounces Mascarpone cheese
• 1/2       cup powdered sugar
• 1          teaspoon vanilla extract
• 2          teaspoons cocoa powder
• wafers or fruit, for dipping

1. In medium bowl, whisk heavy whipping cream and espresso powder until blended.
2. In large bowl, use hand mixer to beat cream cheese until smooth. Add Mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract; beat mixture. Add espresso mixture; beat until soft peaks form.
3. Keep refrigerated until ready to serve.
4. Spoon mixture into serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit.

(Family Features) Holiday gatherings, even in a time when smaller groups are encouraged, take on special meaning for many families. Part of the joy comes from the food that’s shared among loved ones from appetizers and sides to the main course.

This year, you can enjoy those meaningful moments with your closest family members and friends by putting together a menu that keeps smiles on faces from the first bite to the last. Start with your favorite among the nearly endless appetizer options that symbolize the season then enjoy a tender tri-tip alongside bacon-wrapped asparagus and a twist on classic, roasted potatoes.

Visit Culinary.net to find more holiday menu ideas.

Start Your Seasonal Celebration with Small Bites

While main courses, sides and desserts may be what holiday memories are made of, you can calm family members’ and guests’ appetites with an array of appetizers like these:

Meatballs
Stuffed mushrooms
Stuffed peppers
Sliced cheese
Sliced meats
Crackers
Spinach dip
Cheesy bread
Sliders
Little smokies
Fresh fruit and vegetables

A Simply Tasty Side

Many recipes commonly associated with the holidays are accompanied by lengthy ingredient lists or hours spent in the kitchen. However, all that time and effort doesn’t have to be used on this year’s side dish when you opt for a simple yet mouthwatering option.

You can feel good about what you’re feeding your family this holiday season while saving prep time by serving this Bacon-Wrapped Asparagus made with Coleman Natural bacon, which contains no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones. Whether it’s served as a side dish or an appetizer, it calls for just a handful of everyday ingredients for a dish you can be proud of.

Visit ColemanNatural.com/Recipes for more seasonal recipe inspiration.

Bacon-Wrapped Asparagus

Servings: 10

• 20        asparagus stalks
• 10        slices Coleman Natural Hickory Smoked Bacon
• 2          tablespoons olive oil
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
2. Wrap 2 asparagus stalks with 1 slice bacon. Repeat with remaining asparagus and bacon. Place bundles on baking sheet. Drizzle asparagus ends with olive oil and sprinkle with salt and pepper.
3. Bake until asparagus is cooked through and bacon is crisp, about 20 minutes.

A Tender Holiday Tri-Tip

Centering your holiday meal around a flavorful cut of meat can make the celebration truly memorable, especially when it’s cooked to perfection over the hot flame of a grill.

This year, take your family’s main course to the next level with a Garlic Herb Tri-Tip lightly seasoned with garlic, thyme, rosemary, salt and pepper to let the naturally flavorful New Zealand grass-fed beef speak for itself. Because the animals roam and graze freely over lush green hills and pastures year-round, New Zealand grass-fed beef is leaner, more finely textured and tastes just as nature intended.

Find more recipes and holiday meal ideas at beefandlambnz.com.

Garlic Herb Tri-Tip

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 1          New Zealand grass-fed beef tri-tip (2 1/2-3 pounds)
• 1/4       cup olive oil
• 2          tablespoons minced garlic
• 3          tablespoons fresh chopped thyme
• 3          tablespoons fresh chopped rosemary
• 1          teaspoon salt
• 1 1/2    teaspoons black pepper

1. Preheat grill to high heat.
2. Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
3. Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
4. Place tri-tip on hottest part of grill and sear 2-3 minutes.
5. Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135 F for medium-rare.
6. Transfer meat to platter, cover with foil and let rest 10 minutes.
7. Slice across the grain and serve.

An Easy but Impressive Side

Every holiday meal comes with plenty of traditional and family-favorite dishes, and one of the most common on tables is potatoes. Whether they’re roasted, mashed or anything in-between, they’re among the most versatile options for the holidays.

This year, you can save time on seasonal favorites with Creamer potatoes from The Little Potato Company. They are ready to use, with no washing or peeling required, and they’re small and consistent in size so they cook quickly.

Try them roasted, boiled, smashed or mashed whether you’re making a quick weeknight dinner or getting a festive meal on the table. This holiday season, try these Little Hasselback Potatoes for a twist on the classic roasted variety. For an easy cooking hack, slice the potatoes on a wooden spoon to prevent cutting all the way through.

Visit littlepotatoes.com for more holiday recipe inspiration.

Little Hasselback Potatoes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8-12

• 1          bag (3 pounds) The Little Potato Company Holiday Blend
• 10        sprigs thyme, removed from stem
• 6          sprigs parsley, chopped
• 4          cloves garlic, minced
• 6          tablespoons extra-virgin olive oil
• 1          teaspoon kosher salt
• 1/2       teaspoon pepper
• sour cream (optional)
• cooked bacon pieces (optional)
• green onion slices (optional)

1. Preheat oven to 400 F.
2. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
3. In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
4. Serve with sour cream, bacon and green onion, if desired.

Photo courtesy of Getty Images (Holiday small bites)

Source: Coleman Natural Foods
Beef + Lamb New Zealand
The Little Potato Company

(Family Features) During a period when many families are spending more time at home than normal, eating healthier is likely a popular goal. One of the many aspects to focusing on better nutrition starts with a better breakfast.

To help boost you and your family’s immunity, try focusing on protein- and fiber-packed morning meals that are low in sugar. That doesn’t have to mean hours of prep in the kitchen or stocking up on uncommon ingredients.

Instead, you can start with simple recipes that call for just a handful of inclusions. Additionally, when your menu is centered around less complicated dishes, it allows an opportunity to get kids involved in the kitchen with tasks like measuring yogurt for a parfait, pouring milk in a pudding recipe or simply pulling ingredients out of the pantry and refrigerator.

To help start your healthy breakfast plan on the right foot, consider these tips from Dr. Jonathan Clinthorne and the experts at SimplyProtein:

Factor in fiber. When it comes to supporting immunity with nutrition, one of the underappreciated nutrients is dietary fiber. Fiber feeds gut bacteria, which helps produce numerous compounds that accelerate the development of immune cells and boost their function. The immune system performs better when people replace highly refined, low-fiber carbohydrates with fiber-rich carbohydrates.

Pick ingredients packed with protein. It’s important to consume adequate protein when looking to boost immune function as protein energy malnutrition is linked to poor immune function and can impair the ability of the immune system to fight viruses and bacteria. Add foods to your diet like SimplyProtein’s line of non-GMO, gluten-free bars and bites. The snacks include 11 or more grams of protein and just 0-3 grams of sugar without artificial sweeteners, artificial flavors or artificial preservatives for nutritious treats to help make busy lives simpler.

Build a balanced breakfast. People burn more energy through a process known as “diet-induced thermogenesis” when they consume high-calorie breakfasts rather than high-calorie dinners. This can ultimately help with weight loss and suggests that eating more food early in the day is better for you than eating a large amount before bedtime. For example, these recipes for Yogurt Parfait, Chia Seed Pudding and Avocado Toast provide protein and energy with simple at-home prep.
Skip the sugar. Avoid the post-lunch sleepy feeling by ditching sugar. Instead, focus on low-glycemic snacks that won’t spike blood sugar, helping to control your appetite.

Feel fuller longer. Eating immune supportive foods like vegetables, berries, nuts, seeds and protein-rich snack bars can help keep you full and satisfied while avoiding less nutritious alternatives.

Easy Additions for a Balanced Breakfast

Whether your morning meal is a lavish spread for the whole family or a simple snack before logging on for a workday, these simple add-ons can add flavor without sacrificing nutrition:

• Dairy, such as milk or yogurt
• Fruit, such as bananas, strawberries, blueberries, blackberries and more
• Quick solutions, such as SimplyProtein Cookie Bars, Crispy Bars or Crunchy Bites
• Eggs (for a time-saving solution, try using a muffin tin to create egg cups for ready-to-go breakfasts throughout the week)
• Seeds or nuts

Find more protein-packed solutions at simplyprotein.com

Avocado Toast

• 2          slices whole-wheat bread
• 1          avocado, halved and sliced
• 2          poached eggs
• salt, to taste
• pepper, to taste
• 1/2       cup crushed SimplyProtein Barbecue Crunchy Bites

1. Toast bread slices.
2. Divide avocado slices among toast. Place one egg on each piece of toast then sprinkle with salt and pepper, to taste.
3. Top toast with crushed crunchy bites.

Yogurt Parfait

• 1          cup Greek vanilla yogurt
• 1/2       cup assorted fruit, such as strawberries, blueberries and kiwi
• 1          tablespoon shaved almonds
• 1          SimplyProtein Chocolate Chip Cookie Bar, crumbled
• shaved coconut (optional)

1. In bowl, layer yogurt, fruit and shaved almonds. Top with crumbled cookie bar and shaved coconut, if desired.

Chia Seed Pudding

• 3          teaspoons chia seeds
• 1          cup almond milk
• 1          SimplyProtein Lemon Crispy Bar

1. In glass jar or bowl, stir chia seeds and almond milk. Let rest 5 minutes then stir again.
2. Cover pudding in refrigerator; allow to set 1-2 hours or overnight.
3. Crumble lemon crispy bar and mix into pudding or cut into sticks for dipping.

Source:  SimplyProtein