Warm Up with a Comforting Casserole

(Culinary.net) When colder temperatures roll in, there are few things like a hearty meal shared with loved ones to help warm you up from the inside out.

Made using ingredients you may already have on hand, this Tuna Noodle Casserole is a classic comfort food featuring canned tuna, noodles, cheese, veggies and a creamy sauce, topped with breadcrumbs. Filling, affordable and easy to prepare, this heartwarming dish is perfect for busy weeknights and may even find its way into your family’s comfort food rotation alongside dishes like chicken and dumplings, chili, meatloaf and chicken pot pie.

Visit Culinary.net to find more easy family meal ideas.

Watch video to see how to make this recipe!

Tuna Noodle Casserole
Recipe adapted from “Spaceships and Laser Beams”

• 6          ounces egg noodles
• 1          cup peas (canned or frozen)
• 2          cans (5 ounces each) light chunk tuna in water, drained
• 1          can (10 1/2 ounces) cream of celery soup
• 1/2       cup milk
• 1 1/2    cups shredded cheddar cheese, divided
• 1/2       teaspoon celery salt
• 1/4       teaspoon black pepper
• 2          tablespoons fresh parsley, chopped, plus additional for garnish (optional)
• nonstick cooking spray
• 1/4       cup dry breadcrumbs
• 2          tablespoons butter, melted
• Parmesan cheese

1. Preheat oven to 350 F and cook egg noodles according to package instructions.
2. In large bowl, mix egg noodles, peas, tuna, soup, milk, 1 1/4 cups cheddar cheese, celery salt, pepper and 2 tablespoons parsley.
3. Spray 9-by-13-inch casserole dish with nonstick cooking spray and add tuna mixture. Cover with aluminum foil and bake 20 minutes until hot and bubbly.
4. While casserole is baking, mix breadcrumbs and melted butter. Remove casserole from oven and top with breadcrumb mixture and remaining cheddar cheese.
5. Bake, uncovered, 5-10 minutes, until breadcrumbs are golden brown and cheese on top is melted. Sprinkle with Parmesan cheese and additional parsley, if desired, before serving.

(Family Features) Cooler weather brings the joy of comfort food, and it’s hard to find a dish more comforting than fried chicken. This Fried Chicken Tenders recipe makes it easy to cook tasty strips to golden perfection – just pair with your favorite dipping sauce (or none at all) for a classic weeknight meal.

Find more fall meal ideas at Culinary.net.

Fried Chicken Tenders

Recipe courtesy of "Cookin' Savvy"
Servings: 4-6

• Oil of choice, for frying
• 1/2 stick butter
• 2 eggs
• 2 cups milk
• 3 pounds chicken breast, cut into strips
• 2 cups flour
• 1/4 cup barbecue seasoning of choice
• 1/4 cup mesquite seasoning
• salt, to taste
• pepper, to taste
• dipping sauce of choice (optional)

1. Fill Dutch oven or large frying pan halfway with oil and butter; heat over medium heat.
2. In large bowl, mix eggs and milk then place chicken strips in mixture.
3. In separate bowl, mix flour, barbecue seasoning and mesquite seasoning. Add salt and pepper, to taste.
4. Remove 4-6 chicken strips from milk mixture and cover completely in flour mixture.
5. Drop pinch of flour in hot oil; if it crackles, it's hot enough. Once hot, fry battered chicken 4 minutes then, using tongs or fork, turn over and fry 4 minutes. When done, chicken will be golden and almost float. Remove from frying pan and repeat with remaining chicken.
6. Serve with dipping sauce of choice, if desired.

 Source: Culinary.net

(Family Features) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.

Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.

“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”

Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.

Find more mealtime inspiration at sunsweet.com.

Cauliflower Tacos with Peanut Sauce

Cook time: 30 minutes
Servings: 4

• 1 medium head cauliflower, chopped into florets (about 6-7 cups)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 8 tortillas
• chopped green onions, for garnish
• California grown prunes from Sunsweet, for serving
• peanuts, for garnish
• lime wedges, for serving

Cabbage Slaw:

• 3 cups shredded red cabbage
• 1/2 cup shredded carrots
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons pure maple syrup
• 1/4 teaspoon fine sea salt

Peanut Sauce:

• 4 California grown prunes from Sunsweet
• 1/2 cup unsweetened non-dairy milk
• 1/3 cup natural salted peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 tablespoon maple syrup
• 1 teaspoon minced ginger
• 1 teaspoon sriracha
• 2 tablespoons water, plus additional for thinning (optional)

1. Preheat oven to 425 F.
2. On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
3. To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
4. To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
5. Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.

Veggie Stir Fry with Prune Teriyaki Sauce

Cook time: 15 minutes
Servings: 4

• 1 tablespoon toasted sesame oil
• 1/2 large onion, diced
• salt, to taste, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 cups shredded carrots
• 1 red bell pepper, sliced
• 1 medium zucchini, diced
• 8 ounces sugar snap peas
• pepper, to taste, divided
• 1/2 cup roasted salted cashews, plus additional for serving, divided
• 1 cup edamame
• 2-3 cups cooked jasmine rice, for serving
• 1/3 cup sliced green onions, for serving
• California grown prunes from Sunsweet, for serving

Prune Teriyaki Sauce:

• 1 cup canned pineapple, plus 1/4 cup pineapple juice
• 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
• 6 tablespoons reduced-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 1 garlic clove
• 1 teaspoon sriracha

1. In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
2. Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
3. To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
4. Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.

Photos courtesy of Alexis Joseph

Source: Sunsweet

(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.

Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.

Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.

Make Dinner Happen in 30 Minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

A Sweet Treat to Make School Days Special

Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.

These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.

Find more back-to-school desserts at chsugar.com.

No Bake Dragon Fruit Cheesecake Bars

Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons C&H Light Brown Sugar
• 1 pinch salt

Bars:

• 1 small fresh dragon fruit, peeled and cubed small
• 1/4 cup C&H Granulated Sugar
• 12 ounces cream cheese, at room temperature
• 1 1/2 cups C&H Powdered Sugar
• 2 teaspoons pure vanilla extract
• 1 cup plain Greek yogurt, full fat, at room temperature
• 1/2 cup heavy whipping cream, cold

1. To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
2. To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
3. In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
4. In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
5. Cut into 16 bars.

Spice Up Weeknights

Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Taco Mac and Cheese

• 1 box macaroni and cheese
• 1/4 cup milk
• 4 tablespoons butter
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 onion, diced
• 2 teaspoons taco seasoning

1. Prepare boxed mac and cheese with milk and butter according to package instructions.
2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
3. Stir turkey mixture with mac and cheese to combine.

 Source: C&H Sugar

(Family Features) If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour. Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

Source: Culinary.net

(Family Features) Put delicious desserts back on the menu all summer long with savory favorites that don’t call for wasting sunny days in the kitchen. Single-serve solutions are perfect for sharing with guests, whether you’re hosting a pool party or calling over loved ones for a backyard barbecue.

This Peanut Butter Cookie Banana Pudding can be prepped first thing in the morning and refrigerated until it’s time for a treat. Portioned in 1/4-pint canning jars (or small, kid-proof cups to avoid a mess) for individual servings, you can simply break them out when the dessert bell dings and top them with whipped topping and extra cookies.

At 7 grams per serving, a nutrient-rich powerhouse like peanuts can put a better-for-you spin on summer sweets. They deliver the most protein of any nut and contain six essential – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

Visit gapeanuts.com to find more protein-packed recipe ideas.

Watch video to see how to make this recipe!

Peanut Butter Cookie Banana Pudding

Recipe courtesy of Peanut Butter Lovers on behalf of the Georgia Peanut Commission

• 1          box (5.1 ounces) instant vanilla pudding mix
• 3          cups cold milk
• 1          package (16 ounces) peanut butter sandwich cookies, divided
• 12        canning jars (1/4 pint each)
• 2-3       bananas
• frozen whipped topping, thawed

1. In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes.
2. Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.
3. Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients.
4. Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.

Note: Twelve 1/4-pint canning jars fit into disposable foil lasagna pan with clear lid for easy refrigeration and transportation.

Source: Georgia Peanut Commission

(Family Features) The renowned Mediterranean Diet, celebrated for its myriad benefits, has been rated as a top diet in the world for years. 

Recognizing the benefits of the foods included in the Mediterranean Diet, it’s important to broaden the understanding beyond its ingredients to embrace the elements of the Mediterranean lifestyle, which also contribute to these benefits. Essentially, it’s not just about what you eat; it’s also about how you enjoy it and with whom you share the experience.

Nutrition, physical activity, sleep and togetherness comprise this balanced way of living, with preparing, eating and enjoying food together being key elements of the Mediterranean lifestyle. You can immerse yourself in the vibrant spirit of the Mediterranean lifestyle simply by inviting friends or family to gather around the table for a meal – like a family favorite pasta dish.

The benefits of gathering around the table are abundant, ranging from fostering stronger connections and communication among family members to enhancing overall well-being. In fact, first-of-its-kind research conducted by researchers at the University of Minnesota and supported by Barilla, the world’s leading pasta maker, demonstrates that people experience greater happiness when they share meals with others, highlighting the importance of togetherness.

Published in “Families, Systems, & Health,” the research shows a strong positive correlation between how often people gather around the table during mealtimes and enhanced connectedness, reduced depressive symptoms and an improvement in overall mood.

Semolina pasta is a staple for many people in the Mediterranean region, playing a significant role in culinary history and making it a favorite ingredient in dishes aligned with the Mediterranean lifestyle and gathering around the table. For example, these recipes for Cellentani Caprese Pasta Salad and Linguine with Zucchini Carbonara are perfect for sharing, whether you’re hosting friends and neighbors or enjoying a meal with someone special.

A high-quality, minimally processed carbohydrate, semolina pasta is naturally low in sodium, a good source of fiber and contains a variety of micronutrients.

“Eating together is a joyful and important practice of the Mediterranean lifestyle that truly contributes to overall well-being,” said Michele Lefebvre, registered dietitian nutritionist and manager of nutrition and well-being at Barilla America. “As a traditional yet versatile food, pasta brings a sense of nostalgia to meals as people gather together around the table and connect in an impactful way.”

Visit barilla.com/recipes to discover more dishes that can help you follow the Mediterranean lifestyle.

Cellentani Caprese Pasta Salad

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 7

• 1 box Barilla Protein+ Cellentanii pasta
• 4 tablespoons extra-virgin olive oil, divided
• 2 pints grape tomatoes, mixed color, halved
• 4 tablespoons lemon juice
• 8 basil leaves, julienned
• 2 cups small mozzarella cheese balls, halved
• salt, to taste
• black pepper, to taste

1. Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside.
2. In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil and cheese. Season with salt and pepper, to taste. Add pasta and stir.

Linguine with Zucchini Carbonara

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 8

• 5 egg yolks
• 1 cup Pecorino Romano cheese, grated, divided
• 1/2 cup milk
• salt, to taste
• 1 tablespoon extra-virgin olive oil
• 1 medium zucchini, julienned
• 1 box Barilla Linguine
• 1 tablespoon fresh mint, chopped
• black pepper, to taste

1. Bring large pot of water to boil.
2. In bowl, mix egg yolks, 1/3 cup Pecorino Romano cheese and milk. Season with salt, to taste. Set aside.
3. In large skillet, heat olive oil and cook zucchini.
4. Cook pasta according to package directions. Reserve 1/2 cup cooking water.
5. Mix pasta in pan with zucchini. Add egg yolk mixture and 2 tablespoons cooking water. Combine well.
6. Add remaining cheese and mint; mix. Season with salt and pepper, to taste.

Source: Barilla

(Culinary.net) Comfort food made easy, this Bacon Cheeseburger Casserole is loaded with ground turkey, bacon and vegetables in a creamy sauce topped with tater tots and cheese.

When weeknights get busy, this slow cooker recipe is sure to be a smash hit. It’s simple; just mix the ingredients together and let the slow cooker do the heavy lifting.

Visit Culinary.net to find more quick family meal ideas.

Watch video to see how to make this recipe!

Bacon Cheeseburger Casserole

Recipe adapted from “Julie’s Eats and Treats”
Servings: 5

• 1          pound lean ground turkey
• 5          bacon strips, diced
• 1/2       small onion, diced
• 2          cloves garlic, minced
• 3          tablespoons all-purpose flour
• 1 1/2    cups milk
• 1/2       tablespoon Worcestershire sauce
• 1          dash hot sauce
• 1 1/2    cups cheddar cheese, plus additional for topping (optional), divided
• 1          bag (6-8 ounces) frozen mixed vegetables
• 2          tablespoons sour cream
• nonstick cooking spray
• 1          bag (16 ounces) frozen tater tots
• salt, to taste
• pepper, to taste

1. In large skillet over medium heat, brown ground turkey, bacon, onion and garlic until turkey is no longer pink. Sprinkle flour over turkey and stir well to combine. Stir in milk, Worcestershire sauce and hot sauce. Cook 2-3 minutes, or until thickened. Remove from heat and stir in cheddar cheese, frozen vegetables and sour cream.
2. Spray slow cooker with nonstick spray. Place some tater tots in bottom of slow cooker. Pour meat gravy over tater tots. Arrange remaining tater tots on top.
3. Cover and cook on low 3-3 1/2 hours. During last 10 minutes of cooking, sprinkle with extra cheddar cheese, if desired. Cover and finish cooking.

Source: Culinary.net

(Family Features) As patriotic parties roll on throughout the day and fireworks light up the night, Fourth of July fun calls for favorite snacks that complement the excitement. Whether you’re a pyro or prefer to leave the fiery entertainment to the experts, one thing you can take charge of is the dessert table.

Summer is a perfect time to make fruit the star of the show, and Fourth of July is no exception. These special occasions can be uplifted with the aroma and flavor of Envy Apples, a leading apple variety that offers an invitation to guests to savor memorable moments together.

Their versatility makes them ideal for sweet treats like these Apple and Berry Cream Cheese Tarts for a patriotic touch with red, white and blue pops of color. These tasty bites are shareable, handheld and festive, making them a savvy solution that keeps entertaining simple.

Just combine cream cheese, powdered sugar, vanilla and milk, pipe onto baked tart shells and top with raspberries, blueberries and star-shaped apple cutouts. Better yet, you can even swap out raspberries for preferred red fruits like strawberries or cherries, if desired.

If all the planning and entertaining leaves you short on time, turn to these Patriotic Apple “Donuts” that swap out traditional dough for thick, round apple slices topped with cream cheese and sprinkles. With just a few ingredients, you can slice the apples then let little ones in on the fun by spreading the cream cheese and decorating with sprinkles.

The craveable texture and crunch of Envy Apples provides balanced sweetness for these favorite desserts and beyond, giving guests the ultimate apple experience for all your Fourth of July festivities. They’re an appealing backdrop for pops of red and white in patriotic recipes as their flesh remains whiter longer, even after cutting or slicing, so they look fresh and delicious throughout the holiday.

To find more Fourth of July salads, main courses, sides and desserts, visit EnvyApple.com.

Apple and Berry Cream Cheese Tarts

• 1 cup diced raspberries
• 4 tablespoons sugar, divided
• 1 cup halved blueberries
• 1 package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 12 frozen mini tart shells, approximately 2 inches in diameter
• 3 Envy Apples, cut into 12 large slices (around cores)

1. In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.
2. Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.
3. Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.
4. Using small star cookie cutter, cut shapes from apple slices.
5. Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.

Patriotic Apple “Donuts”

Servings: 6

• 2 Envy Apples
• 2/3 cup whipped cream cheese
• 6-10 tablespoons red, white and blue sprinkles

1. Cut apples horizontally to create thick, round slices. Use round cookie cutter to remove apple cores.
2. Spread cream cheese on "donuts." Top with sprinkles.

(Family Features) There’s perhaps no better occasion to show off your kitchen skills than Mother’s Day, a perfect opportunity to turn the tables on mom and let her relax while you handle cooking duties. A homemade breakfast – or better yet, letting her sleep in for brunch – is a sure way to win her over and show how much you care.

Show your delicate side by working up a batch of Apple Ricotta Crepes, which require a soft touch to cook the light, silky batter to golden perfection. This rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.

If a full Mother’s Day celebration is on the menu, something a bit heartier may be required. A frittata provides the best of both worlds, as it’s a filling meal that’s also easy to make – just let the oven do the work. This Apple, Tomato and Goat Cheese Frittata is no exception as it calls for a handful of everyday ingredients you can whisk together in a cinch. While it’s in the oven (about 30 minutes, give or take) you can put the finishing touches on your last-minute decorations and handwritten cards.

Special occasions with those you love can be uplifted with the aroma and flavor Envy Apples that offer an invitation to savor small moments around the table. Available at Whole Foods and other major grocery stores, the craveable texture and crunch of this leading apple variety provides balanced sweetness as the ultimate apple experience for Mother’s Day gatherings. Along with their delicious flavor, the flesh remains whiter longer, even after cutting, slicing, dicing or cubing, so that homemade meals look as good as they taste.

Visit EnvyApple.com to find more Mother’s Day brunch inspiration.

Apple Ricotta Crepes

Crepes:

• 1 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1cup whole milk
• 2 eggs
• 1 teaspoon vanilla
• butter, for cooking

Apple Topping:

• butter
• 2 tablespoons brown sugar
• Envy Apples, sliced or cubed
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• salt, to taste
• maple syrup

Ricotta Filling:

• 1 cup ricotta cheese
• 1 lemon, zest and juice only
• 2-3 tablespoons sugar, or to taste

1. To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.
2. To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden.
3. Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.
4. To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.
5. In nonstick pan over medium-low heat, melt small amount of butter.
6. Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.
7. Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.

Apple, Tomato and Goat Cheese Frittata

• 6 eggs
• 1 teaspoon hot pepper sauce
• 2 teaspoons kosher salt
• 20 turns fresh cracked pepper
• 1/4 cup whole milk
• 1 Envy Apple, small diced
• 1/2 cup sundried tomatoes, chopped
• 4 ounces goat cheese, crumbled
• 2 tablespoons thinly sliced chives

1. Preheat oven to 350 F.
2. In large mixing bowl, whisk eggs, hot pepper sauce, salt, pepper and milk until well combined.
3. Stir in apples, tomatoes, goat cheese and chives until well combined.
4. Using 1/3 measuring cup, spoon frittata mixture into oven-safe large skillet or 9-by-9-inch pan.
5. Bake 25-30 minutes, or until eggs are set.
6. Let cool slightly then serve.

Source: Envy Apples