(Family Features) A beautifully designed charcuterie board may feel more like a grown-up treat, but with the right ingredients, delicious grazing boards can provide fun and nutrition for the whole family.

No matter what you call it, charcuterie boards, grazing boards and snack platters are all basically the same thing. The boards make a trendy addition to an entertaining menu, but a platter or kid-friendly board can be equally pleasing.

What you serve on a grazing board is entirely up to you. Most include a selection of meats and cheeses, and many incorporate nuts, crackers, dips and jams. Some also incorporate fresh fruits and vegetables. Creating your own board means there really are no rules; you can add just about anything you want.

To build a successful board, keep these tips in mind:

Choose ingredients and elements that don’t require temperature control. The idea of a grazing board is that it sits out for a while. Avoid anything that needs refrigeration, heat or will lose its shape or flavor if it rests for an extended amount of time.

Select a surface large enough to hold a variety of food. It can be a simple cutting board or a cute platter. There’s no specific size requirement but err on the side of bigger; spacing out your goodies can be more attractive and less messy.

Use high-quality ingredients to ensure every bite is delicious and nutritious. While shopping, remember to look for the Produce for Kids and Healthy Family Project logos next to favorite items in the produce department, as adding these flavorful fruits and veggies to your cart can help make a difference in your community.

Build your board around a theme to add an extra element of fun. Use mini cookie cutters to make fun, kid-friendly shapes out of cheese and meats. Be mindful of colors; a rainbow platter is vibrant and appealing, and colorful fruits and veggies offer a strong mix of nutrients.

Remember it doesn’t have to be elaborate. Classic favorites are all you need. Even kid favorites like sections of mandarin oranges, carrot sticks and chocolate chips are fair game for a family-friendly board.

Find more ideas for creating family-friendly treats at healthyfamilyproject.com.

Taco Tuesday Board

Recipe courtesy of Healthy Family Project’s “Come Graze With Us” e-cookbook

• Guacamole
• Salsa
• Queso
• Hard and soft taco shells
• Ground turkey, seasoned and browned
• Lettuce
• Diced tomatoes
• Shredded cheese
• Chopped onions
• Chopped peppers
• Sour cream
• Cilantro
• Lime wedges

1. On grazing board or platter, arrange guacamole, salsa, queso, taco shells, ground turkey, lettuce, tomatoes, shredded cheese, onions, peppers, sour cream, cilantro and lime wedges.

Weekend Breakfast Grazing Board

Recipe courtesy of Healthy Family Project’s “Come Graze With Us” e-cookbook

• Hard-boiled eggs
• Cooked sausage links
• Mini frozen waffles, toasted
• Mini frozen pancakes, toasted
• Mini muffins
• Yogurt
• Fresh fruit
• Syrup
• Jelly

1. On grazing board or platter, arrange eggs, sausage links, toasted waffles, toasted pancakes, muffins, yogurt, fruit, syrup and jelly.

Source: Healthy Family Project

(Family Features) Whether you’re encouraging loved ones to start a new wellness kick or looking to add new ideas to an already-nutritious menu, families at any stage of a journey toward better health can use newfound favorites to bring fresh flavors to the table.

These dishes from Milk Means More provide an all-day assortment of deliciousness from breakfast to lunch and dinner so you can bring everyone together for tasty, nutritious meals no matter the occasion. Dairy foods, like the low-fat or fat-free milk, yogurt and cheese found in these recipes, are fundamental to good nutrition.

Constructing a better-for-you menu calls for a balanced diet with a variety of foods to get essential nutrients. This balance is important for maintaining healthy gut and immune function while optimizing overall wellness.

Start by ramping up your family’s breakfast with these slightly sweet Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping for a protein-packed way to start the day with a healthy addition of fresh berries.

Fusion cooking is on the menu at lunchtime with the spicy-sweet combo of Cajun-seasoned chicken mingling with mango and pungent blue cheese in these Chicken, Mango and Blue Cheese Pitas. Finally, finish the day with Feta Roasted Salmon and Tomatoes – an easy-to-make family meal ready in 30 minutes.

Find additional better-for-you recipe inspiration at MilkMeansMore.org.

Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings:6

Topping:

• 1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
• 1/3 cup maple syrup
• 1/2 teaspoon ground cinnamon

Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 3/4 cup plain Greek yogurt (fat free, 2% or 5%)
• 1/2 cup milk (skim, 2% or whole)
• 3 tablespoons melted butter
• 1 teaspoon vanilla
• oil
• 1 cup fresh blueberries or chopped fresh strawberries

1. To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.
2. To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).
3. Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.
4. Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• Nonstick cooking spray
• 3 cups halved cherry tomatoes
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano or dried dill weed
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper, divided
• 1 1/2 pounds salmon or halibut fillets, cut into 4 serving-size pieces
• 1 cup (4 ounces) crumbled feta cheese

1. Preheat oven to 425 F. Line 18-by-13-by-1-inch (half sheet) baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
2. In medium bowl, toss tomatoes, olive oil, garlic, oregano, salt and 1/4 teaspoon pepper.
3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
4. Place salmon on serving plates. Spoon tomato mixture over top.

Chicken, Mango and Blue Cheese Pitas

Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings: 6

Sauce:

• 1 cup low-fat plain yogurt
• 1 tablespoon honey
• 1 tablespoon orange juice or lime juice

Filling:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 tablespoon Cajun or Creole seasoning
• 1 large fresh mango, seeded, peeled and chopped
• 3 large whole-wheat pita rounds (or 6 small), halved
• 1 1/2 cups spring greens
• 3/4 cup crumbled blue cheese (3 ounces)

1. To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
2. To make filling: In large nonstick skillet over medium-high heat, heat oil. Cook and stir chicken with seasoning in hot oil 4-6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
3. Fill pita pockets with greens, chicken mixture and blue cheese. Spoon yogurt sauce on top.

Source: United Dairy Industry of Michigan

(Family Features) Few things go together like the weekend and brunch. Whether that means gathering with family, friends or a combination of both, it’s the perfect time to slow down and bring your loved ones together for a lighthearted meal.

Catering to a variety of different palates requires a diverse menu of dishes ranging from fresh fruit and baked goods to proteins and more. A key ingredient to bring any spread together: Envy apples, which are a natural cross between Braeburn and Royal Gala apples.

With their beautifully balanced sweetness, uplifting fresh aroma, delightfully satisfying crunch and bright red skin that sometimes features a golden blush, they can be served fresh or paired with other brunch favorites in shareable dishes like the Brunch Board with a Twist. Plus, their naturally white flesh doesn’t brown as quickly as other apples, making them easy to savor while enjoying time with loved ones.

Find sweet brunch recipe inspiration at EnvyApple.com.

Watch video to see how to make this recipe!

Brunch Board with a Twist

• 2          Envy Apples, sliced
• boiled eggs, halved
• cooked bacon
• bananas, sliced
• berries
• miniature pancakes
• edible flowers, for garnish
• 2-3       Envy Apples, for garnish

1. On breakfast platter, artfully arrange sliced apple, halved boiled eggs, bacon, bananas, berries and pancakes
2. Garnish with edible flowers and whole apples.

Source: Envy Apples

(Family Features) Nutrition plays a key role in overall health and can positively affect everything from mood to energy levels. When thinking about ways to fuel busy days that will help you feel fuller, longer, look to clean, quality protein, which isn’t just good for muscle growth and repair but also plays an integral part in overall health.

In fact, protein helps keep bones strong, supports your immune system, fuels metabolism to sustain energy, curbs cravings, distributes nutrients throughout your body and more.

If you’re looking for ways to optimize your nutrition intake, it’s important to know the U.S. Department of Health and Human Services’ Dietary Guidelines for Americans recommends the average person consume 10-35% of their daily calories from protein. Some changes like replacing cereal with protein-rich foods like eggs, snacking on healthy fats like nuts or fibrous veggies and fruits, or starting meals by eating the protein first can help set you on the right path.

In honor of National Nutrition Month, consider these bite-sized tips from nutrition expert Steph Grasso, a registered dietitian nutritionist (RDN), social media influencer and member of the Orgain Nutrition Advisory Board, to help incorporate more quality nutrition into your diet in convenient, delicious ways and keep you feeling fuller, longer:

• Choose nutritious, filling snacks. As part of your preparation for the week ahead, meal prep refrigerated snack containers featuring nuts, sliced cheese, veggies and a fun dip, like hummus. Grab-and-go fuel is imperative to creating balanced eating habits when life gets crazy. Another convenient solution, a high-quality nutrition shake can serve as a delicious option on jam-packed days.

• Maximize nutrition when enjoying sweets. If you have a sweet tooth, adding a scoop of high-quality protein powder to baked goods can be a simple way to sneak more protein into your diet. For example, Grasso recommends adding unsweetened Orgain Plant-based protein powder to these High-Protein Pumpkin Pancakes. With 21 grams of vegan protein and an excellent source of iron with 6 milligrams per serving, organic protein powder is non-GMO and made without added sugar and artificial sweeteners.

• Have frozen veggies on hand. Frozen fruits and vegetables are just as nutritious and delicious as their fresh counterparts and often more affordable and convenient. They are typically picked and frozen at the peak of ripeness when they are most nutrient-dense. They are prepped and ready to go, making meal preparation fast and easy. An ideal accompaniment to your choice of protein and grain, this Frozen Veggie Side Dish includes Greek yogurt and cheese for an added protein punch.

Find more tips and protein-packed recipes at Orgain.com.

High-Protein Pumpkin Pancakes

Recipe courtesy of Steph Grasso on behalf of Orgain

• 2 cups oats
• 1/2 cup cottage cheese
• 1/3 cup pumpkin
• 2 scoops Orgain unsweetened plant-based protein powder
• 1 teaspoon vanilla extract
• 2 egg whites
• nonstick cooking spray
• berries, for topping (optional)
• bananas, for topping (optional)
• nut butter, for topping (optional)
• syrup, for topping (optional)

1. In bowl, use blender to blend oats, cottage cheese, pumpkin, protein powder, vanilla and egg whites.
2. Spray pan over medium heat with nonstick cooking spray.
3. Use 1/3 cup measuring cup to scoop batter into hot pan one scoop at a time.
4. Flip pancake once pan-side is lightly browned. Remove from pan once both sides are cooked. Repeat with remaining batter.
5. Stack pancakes and top with berries, bananas, nut butter and syrup, if desired.

Frozen Veggie Side Dish

Recipe courtesy of Steph Grasso on behalf of Orgain

• 1/2 bag (14 ounces) frozen white pearl onions
• 1 box (8 ounces) frozen quartered artichoke hearts
• 1 box (10 ounces) frozen chopped spinach
• salt, to taste
• pepper, to taste
• 1/2 cup frozen sweet peas
• 1/4 cup heavy whipping cream (optional)
• 1/4 cup 2% plain Greek yogurt
• 1/4 cup grated Parmesan cheese

1. Prepare frozen white pearl onions, artichoke hearts and spinach according to package instructions.
2. In pan over medium heat, saute onions and artichoke hearts until tender. Season with salt and pepper, to taste.
3. Add spinach, frozen sweet peas, heavy whipping cream, Greek yogurt and Parmesan cheese. Mix until cheese is melted, and peas are soft.
4. Serve with protein and grain of choice, if desired.

Finding something unique and special to do on Valentine’s Day for your significant other can be a challenge. Every year, the day to celebrate love rolls around and every year it may seem like you’re out of ideas. Many people feel the same way.

However, with just a couple bowls, a cookie cutter and a skillet, your Valentine’s Day could start off a lot sweeter.

Try these Red Velvet Heart Pancakes, which are one of a kind and a delicious way to spend your morning with your loved one. Celebrating the day of love has never been easier.

Start by combining flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl.

In another bowl, whisk an egg and add buttermilk, butter, vanilla extract and a few drops of red food coloring. Whisk everything together and pour it into the first bowl of dry ingredients.

Prepare a skillet and grab a heart-shaped cookie cutter. Pour a small amount of batter into the cookie cutter in the skillet, let it cook for 2 minutes then remove the cookie cutter and flip. Let it cook for 1 additional minute.

Add your favorite pancake toppings like butter, syrup, powdered sugar or raspberries. In the end, you will have yourself a scrumptious breakfast, made with love and as sweet as can be.

Kids also love the fun shape and color of this breakfast. It’s a neat way to have them help in the kitchen and make a meal for the whole family.

Valentine’s Day is a big reason to celebrate. You don’t have to stick to the same flowers and chocolates as last year. Mix it up with this delectable recipe meant to spread some love on a significant day.

Find more breakfast recipes and sweet treat ideas at Culinary.net.

Watch video to see how to make this recipe!

Red Velvet Heart Pancakes

Servings: 8-10

• 1          cup flour
• 1/4       cup sugar
• 3          tablespoons cocoa powder
• 1          teaspoon baking powder
• 1/2       teaspoon baking soda
• 1/2       teaspoon salt
• 1          egg
• 1          cup buttermilk
• 2          tablespoons unsalted butter, melted, plus additional for garnish
• 1 1/2    teaspoons vanilla extract
• 30-40   drops red food coloring
• nonstick cooking spray
• syrup, for garnish
• powdered sugar, for garnish
• raspberries, for garnish

1. In large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.
2. In medium bowl, whisk egg. Add buttermilk, 2 tablespoons butter, vanilla extract and food coloring; whisk until combined.
3. Add wet ingredients to dry ingredients and stir to combine.
4. Spray heart-shaped cookie cutter with nonstick cooking spray and place in skillet. Add enough batter to fill heart. Cook 2 minutes. Remove heart cutter. Flip pancake and cook 1 minute.
5. Serve with butter, syrup, powdered sugar and raspberries.

Note: If mixture is too thick, add water until desired consistency is reached.

(Family Features) When holiday gatherings turn into all-day events, having meals ready from morning to night becomes an important part of seasonal hosting. Starting with breakfast through the main course followed by a savory dessert, a full day of celebration calls for a variety of dishes.

To help keep your crowd fueled for a wide range of activities, consider these recipes for Hot Cocoa Pancakes to get your morning started, Browned Butter Smashed Potatoes with Butternut Squash to pair with a holiday ham and Black Forest Cake to end the festivities on a high note.

Find more holiday recipe inspiration at Culinary.net.

Begin the Holiday with a Family Breakfast

With so many activities scheduled and places to be during the holidays, starting the morning with a filling breakfast can help set your family on the path to enjoyable moments with loved ones.

These Hot Cocoa Pancakes require little time in the kitchen, leaving you more time to spend with the family before hitting the road or working on decorations for seasonal gatherings. Made with Aunt Jemima pancake mix, containing no artificial coloring or flavors, this recipe makes it simple to put breakfast on the table quickly while still achieving a meal full of flavor.

Visit auntjemima.com for more family-friendly recipes.

Hot Cocoa Pancakes

Prep time: 10 minutes
Cook time: 2 minutes per pancake
Yield: 12 pancakes (3 per serving)

• 2 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons sugar
• 1 cup 2% or non-fat milk
• 1 teaspoon vanilla extract
• 2 cups Aunt Jemima Original Complete or Buttermilk Complete Pancake & Waffle Mix
• 1/4 cup water
• marshmallow spread (optional)
• chocolate syrup (optional)
• Aunt Jemima Syrup (optional)

1. Heat skillet over medium-low heat or electric griddle to 375 F.
2. In microwave-safe bowl, mix cocoa powder, sugar, milk and vanilla until well combined. Heat in microwave 30 seconds, or until warm. Stir again to ensure mixture is combined.
3. Combine cocoa mixture, pancake mix and water. Stir until large lumps disappear (do not beat or overmix). If batter is too thick, add additional 1-2 tablespoons water.
4. Pour slightly less than 1/4 cup batter onto lightly greased skillet or griddle. Cook 90 seconds, or until bubbles appear on surface. Turn and cook additional 30 seconds. Repeat with remaining batter.
5. Top pancakes with marshmallow spread and drizzle chocolate syrup, or top with syrup.

Party-Perfect Potatoes

Almost every holiday meal calls for side dishes to complement the main course, and as one of the most versatile base ingredients available, potatoes often provide home chefs with a multitude of options.

Served mashed, fried, scalloped, sliced, diced, boiled, roasted or just about any style in-between, potatoes are ideal for matching with the centerpiece of your family meal. These Browned Butter Smashed Potatoes with Butternut Squash call for Wisconsin yellow-flesh potatoes to achieve a dense, creamy texture with their just-buttered appearance.

Find more dishes for your holiday gatherings at eatwisconsinpotatoes.com.

Browned Butter Smashed Potatoes with Butternut Squash

Prep time: 25 minutes
Cook time: 15 minutes

• 1 pound (3 medium) Wisconsin yellow-flesh potatoes, cut into 3/4-inch chunks
• 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
• water
• 1 teaspoon salt, plus additional, to taste, divided
• 3 tablespoons butter, divided
• 8-10 fresh (2-3-inch) sage leaves, stacked and cut into 1/4-inch strips
• 1/2 cup 1% milk
• freshly ground black pepper, to taste

1. In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt.
2. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.
3. In small saucepan over medium heat, mix 2 tablespoons butter and sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.
4. Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Using hand masher, roughly mash to create chunky mixture.
5. Over low heat, gently mix in remaining butter and milk.
6. Season with salt and pepper, to taste.
7. Spoon into serving bowl and drizzle with brown butter and sage.

Serve Up a Savory Sweet

No holiday gathering is complete without dessert, and you can take your sweets to the next level with this rich, creamy Black Forest Cake recipe.

Tart cherries and whipped cream are combined with Domino Golden Sugar - a less processed option which is made from pure cane sugar and works cup-for-cup just like white sugar, but with a golden color and distinct hint of molasses flavor - for a contrasting profile to put a spin on a seasonal classic.

Find more holiday dessert ideas at dominosugar.com.

Black Forest Cake

Servings: 8

Cherry Filling:

• 1/2 cup Domino Golden Sugar
• 1 tablespoon cornstarch
• 1/2 cup water or unsweetened cherry juice
• 2 cups fresh or frozen pitted tart (Montmorency) cherries
• 2 tablespoons cherry brandy (optional)

Cake:

• 1 2/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups Domino Golden Sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups buttermilk

Stabilized Whipped Cream:

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 2 cups (1 pint) heavy whipping cream
• 2 tablespoons Domino Golden Sugar

• chocolate curls or shavings, for garnish (optional)

1. To make cherry filling: In medium saucepot, whisk sugar and cornstarch with water or juice then bring to boil over medium heat. Stir in cherries and cherry brandy, if desired, and boil 2-3 minutes, stirring, until sauce is thick and translucent. Drain cherries from sauce and set both aside.
2. To make cake layers: Heat oven to 350 F.
3. Line bottoms of three 8-inch round cake pans with parchment paper. Grease and flour bottoms and sides.
4. In medium bowl, sift flour, cocoa powder, baking soda and salt.
5. In mixing bowl, cream butter and sugar 2 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Stir in flour mixture and buttermilk.
6. Pour batter evenly among cake pans and bake 20-22 minutes, or until toothpick inserted in center comes out clean.
7. Cool and remove layers from pans.
8. To make stabilized whipped cream: In small pan or microwaveable bowl, combine gelatin and cold water; allow gelatin to bloom. Heat until gelatin melts and dissolves; set aside.
9. In chilled bowl, whip cream with chilled beaters until soft peaks form. Add sugar and gelatin; beat until stiff.
10. Prick tops of two bottom layers with fork and brush cherry filling over layers. Sandwich bottom layers with a 1/4-inch-thick spread of stabilized whipped cream. Sandwich second and top layer with same whipped cream. Spread remaining whipped cream over top layer and sides.
11. Garnish with shaved chocolate, if desired, and decorate with any remaining whipped cream.

Source: Aunt Jemima
Wisconsin Potatoes
Domino Golden Sugar

(Family Features) The most important meal of the day deserves to be special, so enjoy a fresh take on some classic recipes and infuse delicious gourmet flavors into every bite.

Biscuits should be bursting with mouth-watering flavor, not boring or bland. Try this recipe for biscuits infused with Salted Caramel and Warm Cinnamon Graham flavors using the Wilton Treatology Flavor System.

Or, boost a breakfast staple with a tropical twist on the traditional pancake using warm, Toasted Coconut flavor concentrate to infuse bold new flavor into pancake batter. Then, hot off the griddle, slather generously with caramel-infused butter amped up with brown sugar for a salty-sweet combination worth waking up for.

Treatology makes it easy to infuse new flavor combinations into countless recipes for every meal from breakfast through dessert. Use the Wilton Treatology Flavor System to mix drops of flavor and create your own recipes. For more recipe ideas, visit www.wilton.com/treatology.

Cinnamon Raisin Biscuits with Caramel Glaze

Makes: 1 dozen biscuits

Biscuits:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into 1/2-inch cubes
• 2/3 cup milk
• 1/4 teaspoon Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
• 1 cup raisins

Glaze:

• 2/3 cup confectioners' sugar
• 1 tablespoon half and half
• 4 drops Wilton Treatology Salted Caramel Flavor Concentrate

1. Heat oven to 450°F. Prepare cookie sheet with parchment paper.
2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
3. In measuring cup, stir together milk and Warm Cinnamon Graham Flavor Concentrate. Stir milk mixture and raisins into flour mixture until a dough forms.
4. Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1-inch thickness and cut biscuits using a 2-inch round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan.
5. Bake 8-10 minutes or until edges are lightly golden. Cool on pan on cooling grid 5 minutes.
6. For glaze, whisk together confectioners' sugar, half and half and Salted Caramel Flavor Concentrate. Spoon glaze over biscuits and serve warm.

Coconut Caramel Pancakes

Makes: 12-15 pancakes

Pancakes:

• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 1/2 teaspoons Wilton Treatology Toasted Coconut Flavor Concentrate

Flavored Butter:

• 1/2 cup (1 stick) butter, softened
• 1/4 cup firmly-packed dark brown sugar
• 3/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
• 1/4 teaspoon salt

1. In large bowl, combine flour, granulated sugar, baking powder and salt.
2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor Concentrate. Create well in center of flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
3. Heat large skillet over medium-high heat. Lightly spray with vegetable spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry.
4. In small bowl stir together butter, brown sugar, Salted Caramel Flavor Concentrate and salt until combined.
5. Serve pancakes warm with flavored butter.

Source: Wilton Products

(Family Features) Mothers are incredible people. This year, make sure you properly thank her for all she has done for you by celebrating her with a day she'll cherish forever.

Here are a few ideas to make this Mother's Day her most memorable yet:

• Plant a Garden Together
  Before you shell out big bucks on chocolates and jewelry, consider a greener gift that mom can treasure from her window. Visit your local garden center or nursery and pick some vibrant beauties you know she'll swoon over. Supply the gloves, mom's favorite cocktails and snacks and make an event out of gardening with your favorite lady.
   
• Create Your Own Card
  No matter how old you are, nothing says it better than construction paper, glitter and a little creativity. If she's a grandmother, involve the kids and make it a family craft project. Take a trip to your local hobby store to make sure you have all the goods for this tried-and-true ticket to mom's heart.
   
• Plan a Beautiful Brunch
  Create a colorful, bountiful brunch for mom. Make a checklist of all the necessary ingredients, ensuring you serve all of her favorites! For a fresh twist on brunch, incorporate the sweet summertime goodness of watermelon and other fresh fruit. Impress her with Breakfast Six Layer Trifle, or make her smile with Watermelon Pancake Sandwiches. Design a homemade menu card, and throw in an arrangement of her favorite blooms for a finishing touch.

For additional recipes and brunch ideas, visit www.watermelon.org.

Watermelon's Many Benefits

Just like mom, watermelon is a sweet and wonderful thing. Mom always told you to finish your fruits and vegetables, but did you know that watermelon boasts immunity benefits? Here are some of the perks for eating this juicy treat:

Vitamin A - This vitamin is known to promote eye health, while boosting immunity through the enhancement of white blood cells.
Vitamin B6 - Boosts the immune system by maintaining normal nerve function and forming red blood cells.
Vitamin C - Protects immune system against infections, viruses and harmful free radicals that accelerate aging and other conditions.
Potassium - A two-cup serving of watermelon also contains potassium, an essential mineral that maintains water balance in every cell.

Mother's Day brunch wouldn't be complete without a fabulous serving of fresh fruit. These recipes include the summertime goodness of watermelon for a sweet addition sure to make mom smile.

Breakfast Six Layer Trifle

Serves: 8 to 12

• 3 cups organic fat free vanilla yogurt
• 2 cups low fat natural granola
• 4 cups watermelon, minced
• 3 cups organic fat free peach yogurt
• 2 cups organic crisp rice cereal
• 2 cups shredded coconut

1. Spread the vanilla yogurt over bottom of deep glass casserole or trifle dish. Layer remaining ingredients in order listed above in even layers over vanilla yogurt.

Chunky Watermelon Lemonade

Serves: 2 to 3

• 2 cups water
• 1/3 cup raw sugar (or to taste)
• 2 cups seedless watermelon puree
• 1 fresh lemon, sliced thinly
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 2 cups chopped seedless watermelon flesh

1. In half-gallon pitcher with lid, mix 1 cup of water with sugar until completely dissolved. Stir in rest of water, watermelon puree, sliced lemon, lemon juice and vanilla extract. Stir to mix well and chill thoroughly. Stir in 2 cups of chopped watermelon before serving.

Watermelon Pancake Sandwiches

Serves: 4

• 2 tablespoons maple syrup
• 8 silver dollar size (3 to 4-inch) natural blueberry pancakes homemade or prepared, warm
• 4 slices seedless watermelon, same size as pancakes

1. Spread syrup over one side of each pancake. Place slice of watermelon on the syrup brushed side of 4 of the pancakes. Top the watermelon with other 4 pancakes, syrup side down. Serve immediately.

Watermelon Waldorf Salad

Serves: 4 to 6

• 2 cups cubed watermelon (1/2-inch cubes)
• 1/2 cup celery, sliced
• 1/2 cup seedless red grape halves
• Dash of salt
• 1/4 cup Greek yogurt
• 2 tablespoons sliced almonds, toasted

1. Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into yogurt for dressing. (Add water to thin, if necessary.) Pour dressing over fruit; stir until coated. Sprinkle with almonds.

Source: National Watermelon Promotion Board

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

• Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
• Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
• Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
• Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
• Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

• 1 pint raspberry sherbet
• 1 pint lime sherbet
• 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
• Topping:
• 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
• 3 teaspoons sugar
• 1 teaspoon lemon juice

1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

• 1 cup wheat berries
• 4 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, diced
• 1/2 cup celery, diced
• 1/2 cup cucumber, diced
• 2 cans Albacore tuna packed in water, drained
• 2 eggs, hard boiled, chopped (optional)
• 2 tablespoons flat leaf parsley, coarsely chopped
• 1/2 cup Italian dressing
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper

1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
2. Drain well and allow to cool.
3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

• 4 (9-inch) whole wheat tortillas
• 6 tablespoons smooth peanut butter or reduced-fat cream cheese
• 1 cup fresh spinach or torn romaine leaves
• 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
• 1/2 cup carrots, shredded or matchstick
• 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)

1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

• 1 cup fat-free milk
• 1/2 cup applesauce
• 1 tablespoon fat-free vanilla yogurt
• 2 eggs
• 2 teaspoons grated orange peel
• 1 cup all-purpose flour
• 1 cup low-fat granola
• 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt

1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

• 1          cup water
• 1/4       cup raisins
• 1          tablespoon butter
• 2          tablespoons brown sugar
• 1/2       teaspoon ground cinnamon
• 1/3       cup thoroughly chopped walnuts
• 1          large apple, peeled, cored and chopped

Batter:

• 1          cup buckwheat flour
• 1          cup unbleached all-purpose flour
• 2          tablespoons sugar
• 1          teaspoon ground cinnamon
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 2          eggs
• 2          cups 1 percent buttermilk
• 1/4       cup safflower oil
• 1/2       teaspoon vanilla extract
• nonstick cooking spray
• maple syrup

1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

• 1          package refrigerated Simply Potatoes Shredded Hash Browns
• 1          pound Bob Evans Farms Original Sausage Roll
• 4          large eggs
• 1/2       cup milk
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1          cup red pepper, diced
• 1/2       teaspoon black pepper
• 1          cup shredded cheddar cheese

1. Heat oven to 350° F.
2. Remove hash browns from refrigerator and let rest.
3. In skillet, cook sausage according to package directions.
4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

• 2          cups seedless watermelon, cubed
• 1          medium jalapeno pepper, stem removed, chopped
• 2          limes, juice only
• 6          ounces low-sodium tomato juice
• 1          teaspoon salt
• 1/2       teaspoon black pepper
• 1          teaspoon fish sauce
• 1          teaspoon horseradish
• hot sauce, to taste
• 1/3       cup vodka
• lime wedges
• chili lime salt
• ice
• 4          bamboo skewers (6 inches long)
• watermelon wedges (optional)
• prosciutto (optional)
• cucumber slices (optional)
• jalapeno slices (optional)
• green olives (optional)

1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

Source: American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board