(Family Features) Family reunions, birthday celebrations and holiday gatherings all bring loved ones together for special occasions that call for delicious meals and snacks. To help elevate entertaining in your household, make hosting a cinch with quick, shareable recipes.

Pizza, for example, is a nearly universally beloved dish ideal for sharing. This version is simple, fresh and perfect for entertaining guests or just for a night in with fresh mozzarella, Prosciutto di Parma and fresh basil.

For savory seasonal flavor, look no further than Sweet Potato Rounds topped with fried sage leaves, goat cheese and prosciutto. When guests arrive, greet them with easy hors d’oeuvres that balance wellness with indulgence like this Crudites Platter or Fresh Snack Board.

To help ensure the freshest of ingredients in these tasty appetizers, look for the “Parma Crown” on packages of Prosciutto di Parma, which you can find pre-packaged or available for slicing at many gourmet deli counters and specialty food stores. Containing no additives, preservatives or hormones, Parma ham contains no additives, preservatives or hormones and is 100% natural. Aged twice as long as many other options, it creates a depth of flavor that’s delicate and sweet-savory with a buttery texture.

Find more easy appetizers perfect for entertaining at parmacrown.com.

Fresh Snack Board

• 1/3 pound Prosciutto di Parma
• 1 apple, sliced
• 1 handful pecans, walnuts or almonds
• 1/2 cup pomegranate seeds
• 1/2 cup fig jam
• 1/2 pound sharp cheddar cheese, sliced
  crackers

1. On charcuterie board or platter, arrange prosciutto, apple slices, nuts, pomegranate seeds, fig jam and cheddar cheese slices. Serve with crackers.

Prosciutto Pizza

Yield: 8 slices

• Olive oil
• flour
• 1 container (16 ounces) store-bought pizza dough
• 1/4 cup tomato sauce
• 4 ounces fresh mozzarella, cubed
• 5 slices Prosciutto di Parma
• 6 fresh basil leaves

1. Remove dough from refrigerator and let sit at room temperature at least 30 minutes. Preheat oven to 500 F. Grease baking sheet with olive oil.
2. Roll out pizza dough onto floured work surface to form oblong shape about 16 inches long and 12 inches wide. Remove to oiled baking sheet and stretch out edges to fill length of baking sheet.
3. Bake 4 minutes. Remove from oven and evenly spread tomato sauce over surface, leaving 1/2 inch from edges bare. Dot with mozzarella. Bake until edges are golden and mozzarella is bubbling, about 12 minutes.
4. Drape prosciutto over mozzarella. Garnish with fresh basil.

Sweet Potato Rounds

Yield: 16-20 rounds

• 2 medium sweet potatoes
• 2 teaspoons olive oil
• salt, to taste
• 2 tablespoons butter
• 1 bunch fresh sage, stems removed
• 4 ounces goat cheese
• 8 slices Prosciutto di Parma, halved

1. Preheat oven to 425 F. Line baking sheet with foil or parchment paper. Peel and slice sweet potatoes into 1/2-inch rounds. In medium bowl, toss sweet potatoes with oil and lightly season with salt, to taste. Arrange rounds in single layer on prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes, flipping halfway through.
2. In small skillet over medium heat, bring butter to simmer. Add half the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt, to taste. Repeat with remaining sage leaves. Reserve 2 teaspoons butter. In small food processor, combine goat cheese and reserved butter; whirl until smooth.
3. To make rounds, remove goat cheese to plastic zip-top bag. Cut off one corner and pipe small dollops of cheese onto each round. Top with half slice prosciutto and one crispy sage leaf.

Crudites Platter

Platter:

• 8 asparagus
• water
• 2 soft-boiled eggs
• 5 baby carrots, halved lengthwise
• 4 radishes with tops, halved lengthwise
• 1 head little gem lettuce, quartered
• 6-8 slices Prosciutto di Parma

Dip:

• 2 teaspoons white miso
• 1 tablespoon lemon juice
• 1 teaspoon water
• 1/2 cup full-fat Greek yogurt
• 2 tablespoons chopped herbs (dill, tarragon or parsley)
• 1/4 teaspoon salt
• fresh black pepper, to taste

1. To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool.
2. To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water.
3. Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others.
4. To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.

Source: Prosciutto di Parma

(Family Features) Your next snack or office lunch can get a boost of flavor from this Smashed Cucumber and Grape Salad, perfect for making ahead of time to pack along for whatever the day might bring your way.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals.

To find more good-for-you recipe inspiration, visit GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Smashed Cucumber and Grape Salad

Servings: 6

• 1 1/4    pounds English or Persian cucumbers, ends trimmed
• 1          teaspoon kosher salt
• 2          tablespoons rice vinegar
• 1          tablespoon reduced-sodium soy sauce
• 2          teaspoons granulated sugar
• 1-2       teaspoons chili oil
• 1          teaspoon toasted sesame oil
• 1          cup halved Grapes from California
• 2          scallions, thinly sliced
• 2          teaspoons toasted sesame seeds

1. Using rolling pin, lightly smash whole cucumbers to break open. Tear or cut cucumbers into 1 1/2-inch pieces and season with salt. Transfer to sieve and drain 10 minutes.
2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions.
3. When cucumbers are done draining, add to bowl with grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Nutritional analysis per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

Watch video to see how to make this recipe!

Chipotle Chicken Flatbread

Adapted from butteryourbiscuit.com

• 2          flatbreads
• 2          cups shredded mozzarella cheese
• 1          clove garlic, diced
• 4          chicken tenders, cooked and cubed
• 1          pint cherry tomatoes, quartered
• salt, to taste
• pepper, to taste
• 1/2       cup ranch dressing
• 1 1/2    teaspoons chipotle seasoning
• 2          tablespoons cilantro leaves, chopped

1. Preheat oven to 375 F.
2. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
3. In small bowl, mix ranch and chipotle seasoning.
4. Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

(Family Features) Back and forth action for four quarters keeps fans on their feet, but a mouthwatering menu is what homegating and tailgating are truly all about. Keep your crowd energized by loading your game day playbook with recipes that are just as exciting as the game itself.

Meld together traditional tailgate tastes with these Jalapeno Bacon and Salsa Biscuit Bites from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.” They’re perfect for serving during the pregame festivities to power up your fellow diehards or as a halftime snack to recharge for a second half surge.

Starring the vibrant flavor of Fresh Cravings Salsa and its homemade-tasting alternative to softer, duller blends of jarred salsa, this appetizer offers a savory solution you can enjoy all season long. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to a variety of recipes to take homegating to the next level.

Visit FreshCravings.com to find more homegate recipes worthy of the hall of fame.

Jalapeno Bacon and Salsa Biscuit Bites

Recipe courtesy of chef George Duran
Yield: 16 biscuit bites

• 1          tube biscuit dough (8 biscuits total)
• 7          ounces grated mozzarella cheese
• 1/4       cup jarred jalapenos, chopped
• 8          slices cooked bacon, chopped
• 1          cup Fresh Cravings Restaurant Style Salsa
• nonstick cooking spray

1. Preheat air fryer to 350-360 F.
2. Divide each biscuit in half by pulling apart in centers. Use hands to flatten each biscuit into circles. Set aside.
3. In bowl, mix mozzarella cheese with chopped jalapenos, bacon and salsa.
4. Add heaping spoonful into each flattened biscuit and pinch each together tightly to form balls. Top each with small amount of salsa mixture.
5. Spray nonstick cooking spray in air fryer and, working in batches, cook biscuit bites 6-9 minutes until golden brown.
6. Serve warm.

Note: If air fryer access is unavailable, biscuit bites can be baked 8-10 minutes at 400 F in oven, or until golden brown.

Source: Fresh Cravings

(Family Features) Gifts and cards are surely appreciated, but one of the best gifts for many parents is simply time spent together. No special occasion is necessary – just loving moments enjoyed as a family.

You can make those moments memorable with a tasty snack like Apple and Blood Orange Pinwheels made with the satisfying texture and taste of Envy Apples. With a consistently balanced, refreshing sweetness coupled with crisp elegant crunch, they’re easily spotted by their large, sharable size and crimson red skin perfect for snacks that bring loved ones together.

Pair these fruit-forward pinwheels with a relaxing day spent watching a family-friendly show like “Strawberry Shortcake” as she and her pals discover hidden treasures while on vacation, encounter mysterious monsters and tangle with out-of-control spring flowers while she “bakes the world to a better place” all year round.

Find more recipe ideas to celebrate moms and dads at EnvyApple.com.

Watch video to make this recipe!

Apple and Blood Orange Pinwheels

Prep time: 10 minutes
Servings: 4

• 1          flour tortilla (10 inches)
• 1/2       cup hazelnut spread
• 1          Envy Apple, sliced thin
• 2          blood oranges, peeled and sliced

1. Using spatula or spoon, coat one side of tortilla with hazelnut spread.
2. Evenly layer apple slices on hazelnut spread, applying light pressure with hands so they stick to tortilla
3. Layer blood orange slices over apple slices.
4. Roll up tortilla tightly.
5. Cut tortilla into 5-8 slices, each approximately 1 1/2-2 inches.
6. Secure pinwheels with toothpicks or arrange tightly on serving tray.

Source: Envy Apples

(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Watch video to see how to make this recipe!

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops

• 1/2       cup coconut cream
• 3/4       cup mashed and cooked sweetpotato
• 3/4       cup diced pineapple
• 2          tablespoons honey
• 1          tablespoon lime juice
• coconut flakes (optional)

1. In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.
2. Place in freezer 3-4 hours. Top with coconut flakes, if desired.

Source: North Carolina Sweetpotato Commission

(Family Features) Power up for summer adventures by shaking up your snacking routine with homemade recipes inspired by childhood favorites.

Tasty and versatile, California walnuts are easy to swap into your favorite snack recipes and work hard to keep you energized and full. Kick off summer with some irresistible plant-forward Walnut Chorizo Pizza Bites and Strawberry Walnut Hand Pies for delicious summer snacks loaded with the nutrition benefits of walnuts.

Visit walnuts.org/snacking for more snack recipes.

Strawberry Walnut Hand Pies

Dough:

• 1/4 cup California walnuts
• 1 1/4 cups all-purpose flour
• 1 teaspoon cane sugar
• 1/4 teaspoon salt
• 7 tablespoons cold unsalted butter, cubed
• 4-5 tablespoons ice cold water
• 1 egg, beaten

Strawberry Walnut Filling:

• 1 cup strawberries, tops removed, halved
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons cane sugar
• 1/3 cup finely chopped California walnuts

Frosting:

• 1/2 cup powdered sugar
• 2 tablespoons 2% milk
• 1/2 teaspoon beetroot powder
• 2 tablespoons finely chopped California walnuts

1. To make dough: In food processor, pulse walnuts until fine and evenly ground. Add flour, sugar and salt to ground walnuts; pulse to combine. Add cubed butter; pulse until butter is in small pieces. Add cold water 1 tablespoon at a time, pulsing while adding, until dough starts sticking together.
2. Transfer dough to clean surface; shape into two 4-inch discs. Wrap with plastic wrap and refrigerate 1 hour.
3. To make filling: In food processor, pulse strawberries and lemon juice until slightly chunky.
4. Transfer to saucepan and gradually whisk in cornstarch until dissolved. Stir in sugar.
5. Heat over low heat until sugar dissolves, about 3 minutes. Turn heat off and stir in chopped walnuts. Transfer mixture to small bowl; refrigerate.
6. To assemble hand pies: Remove one dough disc from refrigerator. Lightly flour work surface and rolling pin. Roll out dough into large rectangle. Slice dough into six 4-by-2-inch rectangles. Place on parchment paper-lined baking sheet.
7. In bowl, mix water and egg. Brush perimeter of dough rectangles with egg wash. Place 1 tablespoon filling on center of dough.
8. Roll out second dough disc, creating six rectangles of dough. Place on top of jam and crimp edges with fork to seal. Freeze hand pies 20 minutes.
9. Preheat oven to 375 F.
10. Trim uneven edges of dough with sharp knife and brush tops and sides with egg wash.
11. Bake 20-24 minutes until golden brown around edges. Cool at room temperature 5 minutes on baking sheet then transfer to wire cooling rack until completely cooled.
12. To make frosting: In bowl, whisk sugar, milk and beetroot powder until thick but smooth. Drizzle frosting over hand pies and top with chopped walnuts. Cool 15 minutes, or until frosting is set.

Walnut Chorizo Pizza Bites

Walnut Chorizo:

• 1 1/2 cups California walnuts
• 1 cup pinto beans, drained and rinsed
• 2 tablespoons lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Pizza Bites:

• 3 tablespoons olive oil
• 1 cup sliced sweet onion
• 5 mini bagels
• 1 large zucchini, sliced 1/2 inch (10 slices)
• 1 cup marinara sauce
• 1 cup walnut chorizo
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped basil

1. To make walnut chorizo: In food processor, pulse walnuts until finely crumbled. Transfer to mixing bowl.
2. In food processor, pulse pinto beans, lime juice, paprika, oregano, cumin, chipotle powder, salt and garlic powder until mixture resembles ground meat. Stir bean mixture with walnut pieces.
3. In medium skillet over medium heat, heat olive oil. Add walnut chorizo and cook 5-7 minutes until lightly browned, using spatula to break into crumbles.
4. To make pizza bites: In pan over medium heat, heat olive oil and add onion. Cook, stirring occasionally, 15-20 minutes until onion is soft and golden brown.
5. Preheat oven to 375 F. Line two baking sheets with parchment paper. Halve bagels and place on baking sheet. Place zucchini slices on second baking sheet.
6. Top each bagel and zucchini slice with 1 tablespoon marinara; spread with back of spoon. Add 1 tablespoon walnut chorizo crumbles to each bagel and zucchini slice. Sprinkle with caramelized onion and goat cheese.
7. Bake 10 minutes.
8. Cool 5 minutes on baking sheets. Top with basil.

Source: California Walnut Board

(Culinary.net) When celebrating with family, there is nearly nothing better than passing a light and sweet dessert around the table. These Simple Macaroons are crisp, dipped in decedent chocolate and a completely scrumptious option for celebrating Passover.

Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal.

They take little to no time to make, only baking 10-12 minutes for a tray full of tasty dessert bites ready to devour.

With sweet honey and vanilla, the flavors come together to create something sweet but not overpowering. It’s a small, crumbly bite that’s perfect for sharing during Passover.

Find more sweet treat recipes for any holiday at Culinary.net.

Watch video to see how to make this recipe!

Simple Macaroons

Recipe adapted from marthastewart.com
Yield: 15 macaroons

• 1          large egg
• 2 1/4    tablespoons honey
• 1/4       teaspoon vanilla extract
• grated lemon zest
• 1/4       teaspoon salt
• 1 1/4    cups shredded coconut
• 5          ounces dark chocolate, melted

1. Preheat oven to 375 F.
2. In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.
3. Using 1 1/2-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.
4. Bake macaroons 10-12 minutes, rotating halfway through, until coconut starts to brown on edges.
5. Transfer sheet to wire rack and let cool.
6. Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.

Source: Culinary.net

(Family Features) Add a healthy twist to happy hour at home with a nutritious snack that goes perfectly with your favorite beverages. When gathering family and friends for a weekend toast or just winding down after work, these Prune, Mozzarella and Basil Skewers make for a nutritious and delicious addition to the party.

Rich and smooth with an ability to enhance various flavors, California Prunes are a versatile ingredient that allows you to expand your menu. In this recipe, prunes help form a palate-pleasing snack that delightfully combines sweet, salty and savory flavors.

In addition to their versatility, prunes provide important nutrients for your bones, including vitamin K and copper. When they are served with mozzarella – a good source of calcium – you get a perfect power pairing that supports your bone health and satisfies your snack cravings.

Visit CaliforniaPrunes.org to find more recipe ideas from morning to night.

Watch video to see how to make this recipe!

Prune, Mozzarella and Basil Skewers

Prep time: 5 minutes
Servings: 5

• 5          pieces prosciutto, halved lengthwise (optional)
• 10        California Prunes
• 10        basil leaves
• 10        cherry-size mozzarella balls

1. If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.
2. Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

Source: California Prunes

(Family Features) Whether you’re hosting a big game party at home or hitting the road to join friends and family, scoring a touchdown with the crowd starts by supplying superstar snacks.

As one of the most popular foods at many watch parties, the options are endless when it comes to America’s favorite guac. From spicy versions with a cayenne pepper kick to bacon-loaded recipes worthy of a trophy, what’s your guac of choice? Check out these game worthy recipes, and surprising facts from Avocados From Mexico.

A Hall of Fame-Worthy Food

Did you know that guacamole from all of the avocados sold for big game parties could fill an entire stadium 12 feet high? You can join the millions of game watchers who plan to enjoy their guac with this Championship Guacamole recipe, a real craving crusher that can help make your crowd go wild. Smooth, crunchy, smoky and salty flavors all team up to sack hunger with a bacon blitz.

Spark Good Times

Light a fire under your crowd this year with Victory Guacamole, a perfect party recipe sure to spark good times. Take your tacos to the next level or dip a chip in this fiery recipe. Just one taste will win you over and victory is always good.

From the Farm to Your Table

If you’re eating guacamole during the big game, it’s likely to come from No. 1-selling Avocados From Mexico. During January and leading up to the big game, more than 95% of avocados in the U.S. come from Mexico, according to the Hass Avocado Board. Michoacan is the state in Mexico where avocados grow all year and can meet the U.S. demand due to its rich volcanic soil, natural irrigation and unique topography.

With a unique combination of good health (with naturally good fats and nearly 20 vitamins and minerals) and good taste, adding avocados to your big game party sparks good times.

To find more information about avocados, explore AFM’s digital kitchen and find even more guacamole recipes, visit avocadosfrommexico.com/big-game/kitchen.

Source: Avocados From Mexico