(Family Features) When Thanksgiving hosts and their guests ponder must-have desserts, one of the most common favorites is an oh-so-delicious pie. More specifically, with nearly endless possibilities and its familiar festive flavor, pecan pie is one of America’s most beloved holiday treats.

From nods to the Northeast’s love of maple to celebrating sweet tastes of the West Coast with a citrus twist, the American Pecan Promotion Board is celebrating regionally inspired recipes. While the classic pecan pie is a hit at the Thanksgiving table, you can make it a perfect palette for creativity this year by enjoying local flavors that take the festivities up a notch.

For example, putting a festive spin on the holiday favorite can be as easy as this sweet and savory Bourbon Bacon Pecan Pie that’s a mouthwatering take on tradition. Or, if you’re in need of a quick snack everyone can share while mingling, opt for this Chocolate Cherry Pecan Snack Mix that takes just 20 minutes to prepare. It includes chocolate-glazed pecans tossed with yogurt-covered raisins, pretzels and dried tart cherries – a staple of the North.

When it comes to pecans, great taste is just the beginning. They’re the ultimate supernut due to their flavor versatility and nutritional benefits. Next time you’re shopping for pie ingredients, remember you can pick up an extra bag to add to favorite appetizers, snacks, meals, desserts and more all holiday season long.

Find more regional recipe inspiration by visiting eatpecans.com.

Bourbon Bacon Pecan Pie

Recipe courtesy of Emily Caruso of "Jelly Toast" on behalf of the American Pecan Promotion Board
Prep time: 20 minutes
Cook time: 70 minutes
Servings: 10

• 1 pie dough (9 inches)
• 4 strips thick-cut bacon
• 1/2 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup light brown sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons bourbon
• 3 large eggs
• 1/2 teaspoon salt
• 2 1/2 cups raw pecan halves

1. Place baking sheet in oven. Preheat oven to 350 F.
2. Gently line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.
3. In skillet, fry bacon until crisp. Remove from pan and drain on paper towels then chop into small pieces and set aside. Reserve 1/4 cup bacon grease.
4. In large bowl, whisk dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, butter and bourbon. Add eggs and salt; whisk until mixture is even. Fold in pecan halves and chopped bacon.
5. Pour mixture into pie crust and spread evenly with spatula. Gently cover edges of pie crust with aluminum foil. Place pie on preheated baking sheet and bake 60-70 minutes, or until pie is set in center.
6. Remove pie from oven and cool completely before serving or chilling.

Notes: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

Chocolate Cherry Pecan Snack Mix

Recipe courtesy of Emily Caruso of "Jelly Toast" on behalf of the American Pecan Promotion Board
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 20

• 1 large egg white
• 1/4 cup light brown sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 1 tablespoon water
• 1 1/2 cups pecan halves
• 1 cup dried tart cherries
• 1 cup small pretzels
• 3/4 cup yogurt-covered raisins

1. Heat oven to 325 F.
2. In bowl, whisk egg white, brown sugar, cocoa powder, vanilla extract and salt until well blended. Add water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment-lined baking sheet.
3. Bake 15-20 minutes, or until mixture is well set. Stir mixture several times during baking. Allow pecans to cool completely and transfer to bowl. Mix in dried cherries, pretzels and raisins.

Source: American Pecan Promotion Board

(Family Features) Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge with decadent treats.

In seasonal sweets like Brulee Pumpkin Pie and No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.

Visit CountryCrock.com for more delectable holiday dessert ideas.

Brulee Pumpkin Pie

Prep time: 45 minutes
Cook time: 1 hour
Servings: 8

Pie Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 4 tablespoons ice water

Pumpkin Filling:

• 1/2 cup maple syrup
• 1 tablespoon vanilla
• 1 can (15 ounces) pumpkin puree
• 1/4 cup coconut cream
• 1 cup Country Crock Plant Cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons white granulated sugar

Whipped Topping:

• 2 cups Country Crock Plant Cream, chilled
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

1. To make pie crust: Preheat oven to 350 F.
2. In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
3. With food processor running, add ice water. Process until mixture clumps together.
4. On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
5. To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
6. In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
7. Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
8. Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
9. Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.
10. To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
11. Slice and serve with whipped topping.

No-Bake Chocolate Peanut Butter Cheesecake

Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8

• Country Crock Plant Butter, for greasing

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup Country Crock Plant Butter, melted

Filling:

• 2 packages (8 ounces each) dairy-free cream cheese, at room temperature
• 1 cup peanut butter
• 1 tablespoon vanilla extract
• 1/2 cup Country Crock Plant Cream
• 1 cup powdered sugar

Chocolate Ganache:

• 1 stick Country Crock Plant Butter, cubed
• 1 cup semi-sweet chocolate chips

1. Grease 9-inch pie dish with plant butter; set aside.
2. To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
3. Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
4. To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.
5. Add powdered sugar; beat until fully incorporated.
6. Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.
7. Pour filling into prepared crust and refrigerate 5-6 hours or overnight.
8. To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.
9. Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.

Source: Country Crock Plant Cream

(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

• 2 cups ricotta cheese
• 1 cup sour cream
• 1 package (10 ounces) frozen spinach, thawed and squeezed dry
• 1/4 pound ham, cubed
• 3/4 cup shredded Parmesan cheese
• 2 green onions, thinly sliced
• 1 round bread loaf (16 ounces), unsliced

1. Heat oven to 350 F.
2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
• 5 slices thick-cut bacon, sliced, cooked until crisp and drained
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• salt, to taste
• pepper, to taste
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons water
• 1 cup pecans, rough chopped

1. Preheat oven to 375 F.
2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
5. Bake 60 minutes.
6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• 1 prepared 9-inch double-crust pie pastry, divided
• 3/4 cup Domino Light Brown Sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 pounds apples, cored, quartered and sliced
• 1/4 teaspoon allspice

1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
4. Bake 35-40 minutes, or until crust is golden.
5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

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

Glaze:

• 1 cup fresh or thawed cranberries
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 2 teaspoons orange zest
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• cracked black pepper

Lamb Chops:

• 8-10 New Zealand grass-fed lamb rib chops
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• olive oil

1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
2. To make lamb chops: Pat lamb chops dry with paper towel.
3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
4. Sprinkle dry rub on lamb chops and press mixture into meat.
5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

(Family Features) Whether you're huddled around the fireplace, gathered at the table or strolling through a winter wonderland, the holidays are all about enjoying pure and memorable moments with family and friends. With all of the seasonal gatherings, you can certainly expect that almost any host or guest will attempt to provide a classic holiday treat for everyone to enjoy.

This year, you can give your traditional holiday bake a refreshing twist sure to spread all kinds of holiday cheer with this Enjoymint Peppermint Pie topped with Homemade Whipped Cream, which can be easily whipped up with less than 10 ingredients total.

From pumpkin pies to gingerbread cookies and everything in-between, an option like DairyPure Heavy Whipping Cream can be a must-have kitchen staple this season, one you can feel good about knowing it's sourced from trusted dairies.

For more recipes for the holidays and every day, visit DairyPure.com, and find DairyPure on Facebook, Instagram and Pinterest.

Enjoymint Peppermint Pie

Prep time: 15 minutes
Cook time: 20 minutes

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 1/2 cups DairyPure Heavy Whipping Cream, divided
• 8 ounces soft peppermint candy
• 1 chocolate cookie crust
• crushed peppermint candies, for garnish

1. Soften gelatin in water; set aside.
2. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts.
3. Add gelatin; mix well.
4. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish.
5. Pour into crust. Chill.
6. Before serving, top with reserved whipped cream and crushed peppermint candies.

Homemade Whipped Cream

• 2 tablespoons granulated or confectioners' sugar
• 2 cups DairyPure Heavy Whipping Cream
• 1 teaspoon vanilla extract or liqueur

1. In chilled glass bowl, add sugar to whipping cream. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form.
2. Fold in vanilla extract or liqueur. Serve immediately or refrigerate and remix 1-2 minutes before serving.

Source: DairyPure

Simply delicious desserts your family will love

(Family Features) Fabulous desserts can be easy to prepare if you have the right ingredients on hand.

Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits - or maybe peanut butter and chocolate - for both color and flavor. Fast and fabulous recipes like these assemble in minutes.

Then bake. Or chill. Or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.

For more easy desserts and to join the free recipe club, visit eaglebrand.com.

Raspberry Swirl Cheesecake Pie

Prep time: 15 minutes
Cook time: 55 minutes

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1          egg
• 3          tablespoons, plus 1 teaspoon, lemon juice from concentrate, divided
• 1          graham cracker crumb crust (9 inches)
• 1/2       cup raspberry preserves

1. Heat oven to 300° F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
3. Pour remaining batter on top. Using knife, swirl remaining preserves into decorative pattern on top.
4. Bake 55 minutes. Cool. Refrigerate leftovers.

Banana Mandarin Cream Cheese Pie

Prep time: 15 minutes
Chill time: 3 hours

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/3       cup lemon juice from concentrate, plus additional, for dipping banana slices
• 1          teaspoon vanilla extract
• 3          medium bananas, divided
• 1          graham cracker crumb crust (9 inches)
• 1          can (15 ounces) mandarin orange segments, well drained, divided

1. In large mixing bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in 1/3 cup lemon juice and vanilla.
4. Slice two bananas; dip in lemon juice and drain. Line crust with bananas and about two-thirds of the orange segments. Pour filling over fruit.
5. Chill 3 hours, or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Prep time: 10 minutes
Freeze time: 6 hours

• 2          squares (1 ounce each) semi-sweet baking chocolate
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/4       cup creamy peanut butter
• 1          tub (8 ounces) frozen nondairy whipped topping, thawed
• 1          graham cracker crumb crust (9 inches)

1. In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well.
2. Fold in whipped topping. Spoon into crust.
3. Freeze 6 hours. Garnish as desired. Freeze leftovers.

Frozen Mixed Berry Pie

Prep time: 15 minutes
Freeze time: 5 hours

• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/2       cup lemon juice from concentrate
• 1 1/2-2             cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)
• 4          cups frozen light whipped topping, thawed
• 1          baked pastry shell or chocolate graham cracker crumb crust (9 inches)

1. In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries.
2. Fold in whipped topping. Spoon into crust.
3. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

Cherry Dream Pie

Prep time: 15 minutes
Chill time: 3 hours

• 3          egg yolks
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/3       cup lemon juice from concentrate
• 1          graham cracker crumb crust (9 inches)
• 1          can (21 ounces) cherry pie filling, chilled
• whipped topping (optional)

1. Heat oven to 350° F.
2. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
3. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight.
4. Prior to serving, top with chilled pie filling. Garnish with whipped topping, if desired. Refrigerate leftovers.

Photos courtesy of Getty Images

Source: Culinary.net

(Family Features) This Cinco de Mayo, make sure you're prepared to celebrate the Mexican victory over the French at the Battle of Puebla on May 5, 1862. Gather your family on this festive day to enjoy music, dancing and, of course, great Mexican food.

As you're getting ready for this year's fiesta, keep Mama Ortega in mind. Maria Conception Jacinta Dominguez Ortega, otherwise known as Mama Ortega, raised a family of 13 children with homemade Mexican meals every night. One hundred fifty years later her traditions still live on with great Mexican foods from Ortega.

Make some of your own family traditions with great recipes such as Pasta and Grilled Vegetable Salad with Cilantro Dressing, Taco Casserole or, perhaps, a Frozen Margarita Pie. From tasty whole kernel corn taco shells and delicious salsas to authentic taco sauces and diced green chiles, Ortega offers a wide variety of Mexican food products to meet all of your family's needs.

To get some new ideas on Cinco de Mayo recipes and valuable coupons, visit www.ortega.com.

Taco Casserole

Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 8 servings

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 bottle (8 ounces) Ortega Taco Sauce
• 3/4 cup water
• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
• 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
• 1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided
• 2 cups (8 ounces) shredded cheddar cheese, divided
• Chopped tomatoes, chopped green bell pepper, sour cream

1. Preheat oven to 375°F. Grease 11 x 7-inch baking dish.
2. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.
3. Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.
4. Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese.
   Repeat layers with remaining ingredients.
5. Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.

Pasta and Grilled Vegetable Salad with Cilantro Dressing

Prep Time: 15 minutes
Start to Finish: 30 minutes
Makes: 6 to 8 servings

Dressing

• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1 tablespoon Regina red wine vinegar
• 1/2 teaspoon Polaner minced garlic
• Salt and black pepper, to taste

Salad

• 1 red bell pepper, cored, seeded, cut in half
• 1 green bell pepper, cored, seeded, cut in half
• 1 medium zucchini, cut lengthwise into thin slices
• 1 medium yellow squash, cut lengthwise into thin slices
• 1 large red onion, cut into 1/2-inch-thick wedges
• 1 pound pasta shells or penne, cooked
• 1 jar (16 ounces) salsa
• 1/4 cup firmly packed fresh basil, cut into thin strips
• Lettuce leaves (optional)

1. Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside.
2. Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.
3. Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.
4. Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.

Frozen Margarita Pie

Prep Time: 15 minutes
Start to Finish: 4 hours
Makes: 8 servings

Crust

• 10 Ortega Yellow Corn Taco Shells
• 1/2 cup (1 stick) butter
• 1/2 cup granulated sugar

Filling

• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup frozen limeade, thawed
• 2 tablespoons orange juice
• 1 drop green food coloring
• 1 cup whipping cream
• Lime curls (optional)

1. Place taco shells in food processor and pulse until evenly ground.
2. Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.
3. Place in freezer until firm.
4. Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.
5. Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.
6. Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.

Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they're evenly crushed.

Source: Ortega

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

• 1 cup orange juice
• 3/4 cup 100% pure honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons black and red pepper blend
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 teaspoon California-style coarse onion powder
• 30 jumbo shrimp
• 12 bamboo skewers, soaked in water for at least 30 minutes

1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

• 1 cup vegetable oil
• 2 tablespoons 100% pure honey
• 2 tablespoons Dijon-style mustard
• 2 cloves garlic, finely chopped
• 2 teaspoons salt
• 1/3 cup red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast halves
• 1/3 cup 100% pure honey

1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

• 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
• 3/4 cup 100% pure honey, divided
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup light sour cream
• Prepared 9-inch crumb crust

1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

• 3 6-inch corn tortillas
• 4 oranges
• 4 grapefruits
• 1/3 cup 100% pure honey
• 1/4 cup raspberry vinegar
• 2 tablespoons oil
• 1/4 teaspoon salt
• 1 avocado, sliced

1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
3. Pour over citrus sections and toss gently.
4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

• 2 cups freshly brewed tea
• 2 cups cranberry-raspberry juice
• 1/4 cup 100% pure honey

1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

(Family Features) It's time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand(r) Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.

Foolproof Ice Cream: Homemade ice cream is easy to make with Eagle Brand Sweetened Condensed Milk. It lends a rich, thick consistency, so no eggs are required - and you don't need an ice-cream maker, either. Try this luscious Butter Pecan Ice Cream recipe, or use your favorite fruit, candy pieces, nuts or coffee to create your own delicious and refreshing ice cream flavors.

Make It Mini: Mini desserts are perfect for summer parties - small, bite-sized treats are easy to handle and let guests enjoy something sweet without feeling like they're overindulging. Try different variations of Creamy Mini Tarts using chocolate, peanut butter or your favorite fruit to satisfy everyone's taste. Also try making mini-size Raspberry Mocha Mousse Parfaits by layering the ingredients in small juice glasses.

Fresh and Fun: Make the most of the season's freshest flavors with this Fresh Fruit Cream Cheese Pie. Mix and match your favorites for a show-stopping dessert.

Sweet Inspiration: If life hands you lemons, make easy, no-bake party desserts. When combined with acidic fruit juice from a lemon or lime, Eagle Brand Sweetened Condensed Milk thickens - without heating - to form velvety pie fillings, puddings and other desserts. Get inspired and whip up these Creamy Mini Tarts.

To get more easy dessert recipes, see how-to videos, and to down­load a free recipe book, visit www.eaglebrand.com.

Fresh Fruit Cream Cheese Pie

Prep Time: 10 Minutes
Chilling Time: 3+ hours
Yield: 8 servings

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk OR 1 14-ounce can Eagle Brand Low Fat Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 9-inch frozen deep-dish pie crust, baked
• Fresh fruit (blueberries, strawberries, bananas*)
• Seedless red raspberry jam

1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
2. REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Butter Pecan Ice Cream

Prep Time: 15 minutes
Freezer Time: 6+ hours
Yield: 1 3/4 quarts

• 2 cups heavy cream
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1 to 1 1/2 cups chopped pecans, toasted*
• 3 tablespoons butter, melted
• 1 teaspoon maple extract

1. WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl. Mix well. Fold in whipped cream.
2. POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Raspberry Mocha Mousse Parfaits

Prep Time: 40 Minutes
Chilling Time: 20 Minutes
Yield: 8 servings

• 4 1-ounce squares unsweetened chocolate
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon Folgers® Instant Coffee Crystals
• 1 teaspoon hot water
• 1 cup (1/2 pint) heavy cream
• 1 can refrigerated whipped cream
• 2 cups Nature's Peak® Frozen Raspberries OR 2 cups fresh raspberries

1. MELT chocolate in a microwave-safe dish on HIGH (100% power) in 20 second intervals until melted. Stir until smooth.
2. POUR sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth. Chill 15 min­utes. Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step.
3. BEAT cream in chilled bowl with chilled beaters until stiff. Fold into chilled choco­late mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup rasp­berries, 1/4 cup chocolate mousse. Refrigerate parfaits 20 minutes before serving. Just before serving, garnish each with refrig­erated whipped cream and a single raspberry.

Creamy Mini Tarts

Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 4 1.9-ounce boxes mini phyllo shells
• 2/3 cup Smucker's® Blueberry Preserves

1. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig­erate until ready to serve.

Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.

Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.

Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.

Source: Eagle Brand Sweetened Condensed Milk

Enjoy an organic twist on seasonal sweets

(Family Features) Holidays are typically a joyous time filled with gatherings of friends and family, including time spent baking and enjoying seasonal dishes, all while making fond memories. Pumpkin has become a popular holiday ingredient, making it easy to create pumpkin-centric desserts, perfect for entertaining.

This season, try utilizing organic ingredients in holiday dishes as a simple way to add a better-for-you twist to your family’s favorite dishes – including baked goods and other desserts. The
O Organics product line, exclusive to the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Randalls, Shaw’s, Star Market, Tom Thumb and Vons, includes 100 percent pure organic pumpkin, as well as more than 400 additional USDA-certified, non-GMO items for every occasion, from fresh fruits and vegetables to wholesome dairy, meats, baking ingredients, cereals, snacks and more.

When it comes to the dessert table, try a new twist on pumpkin with these seasonal sweets featuring high-quality, organic ingredients. Use the online store locator to find a store near you and discover more ways to add organic foods to your family’s meals.

Organic Pumpkin Pie

Prep time: 15 minutes
Total time: 1 hour, 25 minutes
Servings: 8

Crust:

• 1 1/2    cups O Organics all-purpose flour
• 8          tablespoons unsalted butter, slightly softened
• 1          teaspoon kosher salt
• 1          tablespoon O Organics granulated sugar
• cold water, as needed (about 4-6 tablespoons)

Filling:

• 1          can (15 ounces) O Organics 100 percent pure pumpkin
• 1/2       cup whole milk
• 1/2       cup pure maple syrup
• 2          large eggs
• 1          teaspoon O Organics ground cinnamon
• 1/4       teaspoon ground nutmeg
• 1/2       teaspoon O Organics ground ginger

1. To make crust: Place flour, butter, salt, sugar and water in large bowl. Using fingers, mix ingredients together until dough ball forms. Flatten into 1-inch thick disk and wrap in parchment paper. Let rest 1 hour in refrigerator before rolling out.
2. Heat oven to 375° F. Roll out dough and press into pie plate.
3. To make filling: In medium bowl, whisk together pumpkin, milk, syrup, eggs, cinnamon, nutmeg and ginger. Pour into pie plate.
4. Bake 40-55 minutes until filling is slightly jiggly but set. Let cool 4 hours. Serve.

Notes: Using measuring cup as scoop for flour actually overfills it. Instead, fill cup lightly with spoon and level off top with butter knife. Do not roll dough all the way to edge to keep dough from sticking to surface. Keep surface and rolling pin floured and continue turning dough. Pie dough can be made and frozen ahead of time for easy use – just thaw in refrigerator before using. It can keep up to 6 months in freezer.

Pumpkin Hand Pies

Prep time: 15 minutes
Total time: 50 minutes
Servings: 6-8

• 1/2       cup O Organics 100 percent pure pumpkin
• 2          ounces cream cheese, softened
• 1          tablespoon pure maple syrup
• 1/8       teaspoon O Organics ground cinnamon
• 1/4       teaspoon pumpkin pie spice
• 1/2       teaspoon vanilla
• 2          premade pie dough crusts, rolled into 10-inch circles

For brushing pastry:

• 1          tablespoon whipping cream
• 1          tablespoon pure maple syrup
• 1/8       teaspoon cinnamon

Icing:

• 4          ounces softened cream cheese
• 1/4       cup powdered sugar
• 1 1/2    teaspoons milk

1. Heat oven to 375° F. Using mixer, combine pumpkin, cream cheese, maple syrup, cinnamon, pumpkin pie spice and vanilla until well mixed. Set aside.
2. Spread pie dough. Using 5-inch round cutter, make circles. Whisk together whipping cream, maple syrup and cinnamon for brushing.
3. Taking round piece of dough, place about 3 tablespoons filling in center and fold dough over to create half-moon shape. Brush edges with whipping cream mixture. Using fork tines, seal edges of pastry. Repeat with each dough circle.
4. Place pies on parchment-lined baking sheet. Brush tops with whipping cream mixture. Bake 16-20 minutes until bottoms are golden brown. Let cool 30 minutes.
5. To make icing: Whisk to combine cream cheese, powdered sugar and milk. Drizzle over pies. Serve.

Notes: Use lid from small pan to cut dough circles for pies. For easier drizzling, load icing into small zip-top bag. Squeeze into corner and twist top to seal. Cut corner and drizzle over pies.

Pumpkin Slab Pie

Prep time: 20 minutes
Total time: 1 hour, 20 minutes
Servings: 36-40

Crust:

• 1          cup unsalted butter, cut into 1/2-inch cubes
• 8          ounces cream cheese, cut into 1/2-inch cubes
• 2          cups all-purpose flour
• 1          teaspoon kosher salt

Filling:

• 2          cans (15 ounces each) O Organics 100 percent pure pumpkin
• 4          eggs
• 2          cups whipping cream
• 1 1/4    cups granulated sugar
• 2          teaspoons pumpkin pie spice
• 1          teaspoon ground ginger
• 1/2       teaspoon kosher salt

1. To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.
2. On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.
3. Heat oven to 350° F.
4. To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.
5. Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.

Pumpkin Spice Latte Ice Cream

Prep time: 10 minutes
Total time: 10 minutes
Servings: 2

• 1/2       cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
• 2          frozen bananas, cut or broken into 1-inch chunks
• 1          teaspoon espresso instant coffee granules
• 1          tablespoon cashew butter
• 1 1/2    teaspoons pumpkin pie spice
• 1          teaspoon maple syrup

1. Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup.
2. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes.

Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag.

Source: Albertsons Companies

Calling all chocolate lovers!!!  Not only is the pie rich with chocolate, it is easy to make when you need a quick dessert.  Try this recipe and more dessert recipes at culinary.net.

Chocolate Silk Pie

• 1 (9 inch) unbaked pastry shell
• 1 (7 ounce) jar marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 cup heavy whipping cream, whipped

Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Chocolate shavings, optional

1. Preheat oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake 8-10 minutes. Remove foil. Cool on a wire rack.
2. Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter and unsweetened chocolate.
3. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream then pour mixture into crust.
4. Topping:  in a large bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling.
5. Refrigerate at least 3 hours before serving. Garnish with chocolate shavings if desired. 

Recipe adapted from Taste of Home

Watch video of how to make this delicious pie!