(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

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

• Nonstick cooking spray
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 cup cooked quinoa
• 1 cup tomatoes, quartered
• 1/2 cup finely chopped broccoli florets
• 1/2 cup finely chopped cauliflower florets
• 2 tablespoons finely chopped fresh basil (optional)

1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

• 6 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/4 cup thinly sliced green onions
• 8 slices rustic wheat bread
• 4 lettuce leaves

1. Chop eggs.
2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
3. Refrigerate, covered, to blend flavors.
4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 medium banana (about 1/3 cup), peeled
• 1 large avocado (about 3/4 cup), peeled and pitted
• 3/4 cup unsweetened applesauce
• 1 large egg
• 1/4 cup milk
• 1 cup blueberries

1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup zucchini, diced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 12 large eggs
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
4. Bake 25-30 minutes until fully set. Allow to cool.
5. Cut into seven strips then down the middle to create 14 pieces.
6. Refrigerate leftovers in airtight container up to 4 days.
7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Having enough energy and fuel to make it through a long day can be challenging. No matter if you’re a stay-at-home parent, corporate worker or small business owner, having a high energy level that lasts throughout the day is important for both you and those around you.

Having enough energy helps you stay alert and attentive to what is going on around you, whether that’s cleaning up after your little ones or filing a report your boss asked for.

When it comes to snacking during the day, these delicious, mouth-watering Energy Bites can give you the boost you need. They are made with creamy peanut butter and honey to curb your sweet cravings but still provide plenty of texture with shredded coconut and raw oats.

They are a perfect snack time nosh, rolled into simple balls, that can help you finish the  task at hand.  

Not only can they be that 2 p.m. pick-me-up, they are also simple to make and simply delightful to eat. You can store them in the refrigerator in a container for anytime snacking. Plus, the recipe makes 20 servings, which means it’s easy to prep your snacks for the entire week ahead of time.  

Stop settling at snack time for stale crackers or high-calorie dips. Eating something that can make your body feel good and energize you for the rest of the day keeps you prepared for what’s to come.

Find more snack recipes at Culinary.net.

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

Watch video to see how to make this recipe!

Energy Bites

Servings: 20

• 1/2       cup creamy peanut butter
• 1/3       cup honey
• 1          teaspoon vanilla extract
• 1          cup raw oats
• 1/2       cup sweetened shredded coconut
• 1/2       cup flaxseed meal
• 6          tablespoons mini chocolate chips

1. In medium mixing bowl, stir peanut butter, honey and vanilla extract until combined.
2. Add oats, coconut, flaxseed meal and chocolate chips. Mix until combined.
3. Shape into 1-inch balls. Store in airtight container in refrigerator until ready to serve.

(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.

Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.

A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:

• Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
• Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
• Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
• Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
• Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.

Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.

Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.

Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.

Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.

Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.

Get in a school morning groove with more easy breakfast ideas at watermelon.org .

Watermelon Oat Flour Waffles

Yield: 8 waffles

Waffles:

• 1          cup old-fashioned or regular oats
• 3/4       cup all-purpose flour
• 1          tablespoon baking powder
• 1/2       teaspoon salt
• 1          cup watermelon juice
• 1/2       cup vegetable oil
• 4          egg whites
• nonstick cooking spray

Garnish:

• 2          cups plain Greek yogurt
• 3          cups watermelon, diced 1/2 inch
• fresh mint leaves
• powdered sugar (optional)
• honey (optional)

1. Preheat Belgian or regular waffle iron.
2. In blender, process oat flakes into flour.
3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
4. Whip egg whites into stiff peaks and fold into batter.
5. Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

• 2          slices seedless watermelon, 1 1/2 inches thick
• 2          tablespoons nonfat plain Greek yogurt
• 1          pinch sugar
• vanilla, to taste
• 9          slivered almonds

1. Cut out donut shapes from watermelon slices.
2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

• 1 package (10 ounces) frozen broccoli with cheese
• 12 slices bacon, chopped
• 1/2 cup green onions, sliced
• 1 cup mushrooms, sliced
• 4 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese, divided
• 2 frozen deep-dish pie shells (9 inches each)

1. Heat oven to 350 F.
2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
6. Bake 40 minutes.
7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

• 8-10 slices Coleman Natural bacon
• 1 pound ground beef
• salt
• pepper
• 4 slices cheese
• 1 cup canola oil
• 8 soft corn tortillas
• 1 medium red onion, sliced
• 1 avocado, skin removed and sliced
• 1 medium tomato, chopped
• 8-10 romaine lettuce leaves, torn

1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup Dark Brown Sugar
• 1/2 cup Organic Raw Cane Sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups quick oats

Creme Filling:

• 3/4 cup unsalted butter, at room temperature
• 2 cups Confectioners’ Sugar
• 1-2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 1 pinch salt

1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

(Family Features) From little ones learning the game to professional athletes pushing sports to new levels, nutrition impacts the ability to re-energize, stay hydrated and reach peak performance. Now, new data shows that one naturally nutrient-rich beverage provides more benefits than previously thought: dairy milk.

For years, real milk has been recognized as a powerhouse beverage that delivers nine essential nutrients, including calcium, protein and vitamin D. However, updated nutrient daily values for nutrition labeling and more robust government nutrition databases have provided data that shows real milk delivers 13 essential nutrients, making it a good or excellent source of four more vital nutrients: potassium, zinc, selenium and iodine. These nutrients help build strong bones, maintain a healthy immune system and maintain your central nervous system, all of which directly impact athletic performance.

“As a kid, you thought of dairy milk as the drink that helped you grow and have strong bones,” said Briana Butler, MCN, RDN, LD, a performance and sports dietitian who advises athletes. “As you get older and start paying more attention to drinks’ attributes, you realize that truth applies to adults and athletes as well. Real milk is a trustworthy and nutrient-rich way to repair, rehydrate and replenish muscles and bodies. It is truly an undeniable favorite of mine to fuel performance.”

As the “original sports drink,” real milk has fueled athletes for centuries and offers a natural nutrient combination not found in formulated sports drinks. It provides benefits for fitness enthusiasts of all ages including building lean muscle, maintaining strong bones and supporting a healthy immune system.

With 13 nutrients, real milk isn’t just the ultimate training fuel, it also makes your favorite recipes more tasty and nutritious. Dishes such as Zucchini Oatmeal Muffins are made in just 15 minutes and are a quick and nutritious snack that can be enjoyed on the go, crumbled over yogurt or paired with eggs for a morning power-up. You can also try Rattle Snake Pasta, a better-for-you version of a family favorite that combines rotisserie chicken, peppers and linguine.

Visit gonnaneedmilk.com for more information on real milk’s nutrition and for milk-inspired meals.

Rattle Snake Pasta

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 6

• 1/4       cup buttery spread
• 2          tablespoons all-purpose flour
• 3/4       cup dairy milk (2% recommended)
• 1/2       cup vegetable broth
• 1          tablespoon vegetable base
• 1/2       cup Parmesan cheese, shredded
• salt, to taste (optional)
• pepper, to taste (optional)
• 1/4       cup pickled jalapeno slices
• 3          tablespoons minced garlic
• 10        ounces cooked rotisserie chicken, shredded
• 1          green bell pepper, sliced
• 1          red bell pepper, sliced
• 1          handful fresh cilantro, minced
• 1          pound whole-wheat linguini, cooked

1. In medium pot, melt buttery spread then add flour; mix well. Slowly add dairy milk and vegetable broth, stirring well.
2. Add vegetable broth and Parmesan cheese; heat slowly until thickened. Add salt and pepper, to taste, if desired.
3. Add jalapenos, garlic, bell peppers and roasted chicken; heat thoroughly.
4. Serve over cooked linguini.

Zucchini Oatmeal Muffins

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 12

• 1          zucchini
• 1 1/2    cups dairy milk (2% recommended)
• 3          bananas
• 6          pieces pitted Deglet Noor dates
• 1          teaspoon vanilla extract
• 2          tablespoons safflower oil
• 2 1/2    cups old-fashioned oats
• 1 1/2    teaspoons baking powder
• 1 1/2    teaspoons salt
• 1          teaspoon ground cinnamon

1. Preheat oven to 350 F.
2. Grate zucchini. Using kitchen towel or cheesecloth, wring as much water as possible. Set aside.
3. In blender, blend dairy milk, banana, dates, vanilla and oil until smooth. Set aside.
4. In large bowl, combine oats, baking powder, salt and cinnamon.
5. Combine milk mixture, zucchini and oat mixture until well combined. Pour into coated 12-muffin pan.
6. Cook 30 minutes, or until golden brown.
7. Tips: Pair muffin (counts as one grain) with eggs and unsweetened nut butter for a balanced meal. Crumble over plain yogurt for parfait twist.

Photos courtesy of Getty Images

Source: MilkPEP

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup cucumber, sliced
• 1/2 cup white onion, sliced into thin strips
• 1/2 cup red bell pepper, sliced into thin strips
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

• 2 teaspoons oil
• 1/2 large white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 can whole tomatoes
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 1 can green jackfruit, drained and chopped
• 1/4 cup peanut butter
• cornbread (optional)
• tortilla chips (optional)
• cinnamon rolls (optional)

1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

• 1/2 cup honey
• 6 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups rolled oats (quick or regular)
• 1 cup bran flakes
• 1 cup sweetened coconut flakes
• 1 cup dried fruit (raisins, blueberries or cranberries)
• 1 cup roasted peanuts, chopped

1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

• 1/2 cup creamy natural peanut butter
• 3 tablespoons sweet red chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/8-1/4 cup hot water (optional)
• chopped unsalted roasted peanuts (optional)
   
• 2 tablespoons olive oil or avocado oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 3/4 cup peanut sauce
• cooked brown rice
• assorted bell peppers, sliced
• chopped unsalted roasted peanuts (optional)

1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

A Sweet School Day Treat

A long day of learning and activities calls for a well-deserved snack, and cookies are just the solution for many families.

Soft, chewy oatmeal cookies sandwiched together with a fluffy vanilla bean buttercream create the perfect treat with these Homemade Oatmeal Creme Cookies. Because they take just an hour to create using flavor-boosting ingredients like Domino sugars, you’re left with plenty of time for helping with homework or simply enjoying moments together with loved ones.

Find more dessert inspiration at DominoSugar.com.

Homemade Oatmeal Creme Cookies

Recipe courtesy of Michael Johnson on behalf of Domino Sugar
Prep time: 45 minutes
Cook time: 15 minutes
Servings: 10-12

Oatmeal Cookies:

• 1          cup unsalted butter, room temperature
• 1          cup Domino Dark Brown Sugar
• 1/2       cup Domino Golden Sugar
• 2          large eggs
• 2          teaspoons vanilla extract
• 1 1/2    cups all-purpose flour
• 1          teaspoon baking soda
• 1/2       teaspoon coarse sea salt
• 3/4       teaspoon ground cinnamon
• 1/4       teaspoon ground cloves
• 3          cups rolled old-fashioned oats

Vanilla Bean Creme Filling:

• 3/4       cup unsalted butter, room temperature
• 2 1/2    cups Domino Confectioners’ Sugar
• 1          teaspoon vanilla bean paste or vanilla extract
• 1          tablespoon heavy cream

1. To make Oatmeal Cookies: Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
2. In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, cream butter, brown sugar and golden sugar on medium-high speed until light and creamy, about 2 minutes. Add eggs and vanilla; mix until combined, scraping down sides of bowl as needed. Set aside.
3. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. With mixer on low, slowly add oat mixture to wet ingredients, mixing until just combined.
4. Using large cookie scoop, scoop dough onto prepared baking sheet, leaving about 2 1/2 inches between each cookie. Bake 12-14 minutes, or until lightly golden brown around edges. Allow cookies to sit on pan about 3 minutes before removing to wire rack to cool completely.
5. To make Vanilla Bean Creme Filling: In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, beat butter on medium-high speed until light and fluffy, about 5 minutes.
6. Turn speed to low and gradually add confectioners’ sugar, mixing until completely incorporated. Add vanilla bean paste and heavy cream; mix until combined.
7. Turn mixer to medium-high speed and beat 3-5 minutes until buttercream is fluffy. If necessary, add cream 1 teaspoon at a time until desired consistency.
8. To fill and assemble, pipe or spread about 1 1/2 tablespoons Vanilla Bean Creme Filling on bottom halves of Oatmeal Cookies; top with remaining halves.

Source: Domino Sugar

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/3       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

• 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
• 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice
• ice cream (optional)
• caramel sauce (optional)

1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
4. To make apple pear filling: Preheat oven to 350 F.
5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
7. Sprinkle walnut crisp topping mixture over fruit.
8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

• 6          cups vegetable stock
• 1/4       cup olive oil
• 1/2       large yellow onion, finely diced
• 1 1/2    cups Arborio rice
• 1          cup pumpkin puree
• 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

• 2          cloves fresh garlic
• 1          cup California walnuts
• 1/2       cup fresh sage leaves, plus additional for garnish, if desired
• 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
• 2          tablespoons olive oil
• kosher salt, to taste
• black pepper, to taste

1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.

Cheesecake Cupcakes with Oat and Walnut Crust

Recipe courtesy of Liz Weiss on behalf of the FMI Foundation

Crust:

• 1/2       cup old-fashioned or quick oats
• 1/2       cup walnut halves or pieces
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon butter, melted
• 1          tablespoon granulated sugar
• 1/2       teaspoon ground cinnamon
• 1          pinch salt

Filling:

• 1          package (8 ounces) light cream cheese, at room temperature
• 1/4       cup granulated sugar
• 1          large egg
• 1/2       tablespoon cornstarch
• 1/2       lemon, zest only
• 1/2       teaspoon vanilla extract

Toppings (optional):

• plain or vanilla Greek yogurt
• sliced strawberries
• sliced raspberries
• sliced blueberries
• fresh mint
• toasted coconut flakes
• agave
• sliced almonds
• lemon zest

1. Preheat oven to 350 F.
2. Line cupcake pan with eight paper baking cups and set aside.
3. To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
4. Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
5. To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
6. Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.

Source:  FMI Foundation

(Family Features) If you’re juggling a new set of responsibilities right now, you’re not alone. Those busy mornings may still pose challenges even if your commute no longer exists.

Making breakfast in advance can give you a few extra minutes to move your body, center your mind or simply hit the snooze button one more time and still put a delicious, nutritious breakfast on the table. Aim to use ingredients with a mix of protein, fiber and good fats to keep you full and energized for whatever the day has in store. 

Take morning meal prep off your plate for days at a time by making a batch of No-Bake Walnut, Cocoa and Cherry Bars or Savory Walnut Egg Cups, which can be made with mostly pantry staples or frozen ingredients to help limit trips to the grocery store.

Find more make-ahead recipes for any meal of the day at walnuts.org/meal-prep. 

Savory Walnut Egg Cups

Total time: 1 hour, 15 minutes
Servings: 12

• Nonstick cooking spray
• 1 1/2    cups old-fashioned oats
• 3/4       cup chopped walnuts
• 1/4       cup extra-virgin olive oil
• 1/4       teaspoon salt
• 2          tablespoons cold water
• 9          large eggs
• 1/2       teaspoon garlic powder
• 1          teaspoon dried oregano leaves
• 1          tablespoon stone ground Dijon mustard
• 1          cup baby spinach, coarsely chopped
• 1          small red bell pepper, diced
• 3/4       cup extra sharp shredded cheddar cheese

1. Heat oven to 350° F and generously spray 12-cup muffin pan with nonstick cooking spray.
2. In bowl of food processor, pulse oats until fine and flour-like. Add walnuts and pulse until blended with oat flour. Pulse in olive oil, salt and water until mixture comes together.
3. Spoon walnut-oat crust mixture evenly (about 1 1/4 tablespoons each) into each muffin cup and press into bottom and partially up sides. Bake 25 minutes until crust begins to brown. Cool on wire rack 10 minutes.
4. In large bowl, whisk eggs, garlic powder, oregano and mustard until well combined. Stir in spinach, bell pepper and cheese.
5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until eggs are set. Cool slightly on wire rack before removing egg cups by carefully inserting sharp knife between crust and muffin pan.

No-Bake Walnut, Cocoa and Cherry Bars

Total time:15 minutes
Servings: 9

• 1/2       cup old-fashioned oats
• 1          cup (about 12) pitted medjool dates
• 1/2       cup shelled walnuts
• 1/2       cup unsweetened dried cherries
• 2          tablespoons unsweetened cocoa powder
• 1/2       teaspoon salt

1. In large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process 1-2 minutes, or until mixture resembles crumbly dough.
2. Turn mixture onto wax paper and shape evenly into 1/2-inch thick rectangle.
3. Chill at least 1 hour and cut into nine bars.

Source:  California Walnuts