(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 2 medium green onions
• Juice of 1 lemon
• 3 tablespoons snipped fresh dill
• 2 tablespoons poppy seeds
• 1 tablespoon Dijon mustard
• 8 medium hard-cooked eggs, peeled and coarsely chopped
• 6 ounces cooked large shrimp or crabmeat

1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 1/2 cup prepared salsa
• 1 tablespoon lime juice
• 1 can (6 ounces) tuna, drained and flaked
• 1 large green onion, thinly sliced
• 12 large corn tortilla chips
• 3/4 cup shredded cheddar cheese (about 3 ounces)

1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann's or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

(Family Features) If you're looking for new ways to entice the family to the table for dinner, then I've got the perfect recipes for you.

Whether you call them bakes or casseroles, your family will simply call them delicious. And as a time-saving extra, you can make these creamy dishes ahead of time, then just pop them in the oven when you need them. Toss a fresh green salad and add some warm bread, and you have a meal they'll love to sit down to.

For more easy weeknight dinner recipes, visit www.verybestbaking.com/carnation.

Cheesy Oven Burrito Bake

Makes 12 servings, (1/2 burrito each)

• Nonstick cooking spray
• 2 large sliced red and/or green bell peppers, cut into thin strips
• 1 medium onion, sliced
• 1 teaspoon ground cumin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
• 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
• 1 can (4 ounces) diced green chilies, undrained
• 1 1/2 cups cooked long or medium grain brown rice, heated
• 1 can (16 ounces) fat-free refried black beans
• 6 8-inch multi-grain or whole-wheat tortillas
• Salsa and guacamole (optional)

1. PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
3. MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
4. COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
5. FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
6. BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.

TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.

Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron

Turkey & Hash Brown Bake

Makes 10 servings

• 1 bag (16 ounces) or 4 1/2 cups frozen, shredded hash brown potatoes
• 2 cups chopped frozen or fresh broccoli
• 8 ounces sliced turkey, cut into 1/2-inch pieces (about 2 cups)
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
• 1 can (10 ounces) condensed fat-free cream of chicken soup
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground black pepper

1. PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
2. COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.
3. BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

TIPS: When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium

Source: Nestlé

(Family Features) With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Dessert in a Snap

After spending hours preparing appetizers, drinks and the main course for holiday get-togethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org.

Gingersnaps

Reprinted with permission from the American Institute for Cancer Research
Yield: 24 cookies

• 3/4       cup unbleached all-purpose flour
• 1/2       cup whole-wheat pastry flour
• 1/2       teaspoon baking soda
• 1 1/4    teaspoons ground ginger
• 1/2       teaspoon ground cinnamon
• 1/8       teaspoon freshly ground black pepper
• 1/4       teaspoon salt
• 1/3       cup dairy-free butter shortening sticks
• 1/2       cup sugar, plus 2 tablespoons, divided
• 2          tablespoons unsulphured molasses
• 1          large egg white
• Glaze (optional):
• 1/3       cup confectioners’ sugar
• 2          teaspoons fresh lemon juice

1. Heat oven to 350° F.
2. In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
3. In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
4. Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
5. Bake cookies 10 minutes.
6. To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
7. When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.

Note: Can be stored in cookie tin up to 1 week.

Cranberry Cocktail Cravings

If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Kiev Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

Cranberry Kiev Mule

• 1          part Nemiroff Original Vodka
• 1          part cranberry juice cocktail
• 2          parts ginger beer
• 1          tablespoon lime juice
• ice
• orange wedges, for garnish (optional)
• fresh cranberries, for garnish (optional)
• rosemary sprigs, for garnish (optional)

1. Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine.
2. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound

• 1          gallon Milo’s Sweet Tea
• 1          cup kosher salt
• 3          large sweet onions, quartered
• 4          lemons, sliced
• 8          garlic cloves, peeled
• 5          sprigs rosemary
• 10        cups ice
• 1          turkey

1. In large stock pot over medium heat, combine tea and kosher salt. Stir frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature.
2. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice.
3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight.
4. Heat oven to 350° F.
5. Remove turkey from brine, draining excess, and pat dry. Discard excess brine.
6. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165° F on instant-read thermometer, reserving drippings for gravy.

Photo courtesy of Getty Images (Gingersnaps and Turkey Brine)

Source: Culinary.net

(Family Features) When school is in session, it's the perfect time to renew your family's healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn't have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids' brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2

• 2 red mini sweet peppers, sliced
• 1 mandarin, peeled and segmented
• 1 kiwi, sliced
• 1/2 cup sugar snap peas
• 1/4 cup blueberries
• 1/2 cup red seedless grapes
• 1 large spinach wrap
• 1 tablespoon hummus
• 2 slices provolone cheese
• 2 ounces low-sodium deli-sliced turkey
• 1/2 cup baby spinach, chopped

1. Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
2. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6

• 1/2 teaspoon olive oil
• 3 mini sweet peppers, finely chopped
• 1/4 cup finely chopped sweet onions
• 1/2 cup chopped tomatoes
• 1 cup no-salt-added black beans, drained and rinsed
• 1 tablespoon low-sodium taco seasoning
• 12 frozen empanada discs, thawed
• 3/4 cup shredded low-fat cheddar cheese
• 1 large egg white, beaten
• 6 guacamole minis
• 6 packages crispy fruit

1. In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
2. Heat oven to 375 F.
3. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
4. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
5. Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Source: Produce for Kids

(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.

When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.

Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.

Find more seasonal recipes at READSalads.com and AuntNellies.com.

Cranberry-Beet Bundt Cake with Orange-Walnut Glaze

Prep time: 50 minutes  
Cook time: 45 minutes
Servings: 16

• 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
• 2 1/4    cups granulated sugar, divided
• 1 1/4    cups dried sweetened cranberries
• 2 1/2    cups all-purpose flour
• 1 1/2    teaspoons baking powder
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          teaspoon ground cinnamon
• 1/2       teaspoon ground nutmeg
• 4          large eggs, room temperature
• 1 1/2    sticks (12 tablespoons) unsalted butter, softened
• 1/4       cup vegetable oil
• 1          orange, zest only, finely grated
• 2          teaspoons vanilla extract
• 1/2       cup buttermilk

Orange-Walnut Glaze:

• 2 1/2    cups confectioners’ sugar, sifted
• 1          orange, zest only, finely grated
• 1/4       cup orange juice, plus additional (optional)
• 1 1/2    tablespoons unsalted butter, melted
• 1          cup finely chopped walnuts

1. Heat oven to 350° F.  Butter and lightly flour fluted 10-inch Bundt pan.
2. In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
3. In small bowl, cover cranberries with hot water.
4. In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
5. In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
6. Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
7. Cool 15 minutes then invert cake onto rack.
8. To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
9. Spoon glaze over cake while still warm. Sprinkle with walnuts.

Potato, Turkey and Veggie Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

• 1          tablespoon, plus 1 teaspoon, olive oil
• 3/4       pound extra-lean ground turkey breast
• 1/2       teaspoon dried thyme leaves
• 1/2       teaspoon garlic powder
• 1/2       teaspoon ground black pepper
• 1/2       teaspoon salt (optional)
• 1          can (15 ounces) READ German Potato Salad
• 1/2       cup light sour cream
• 2          cups frozen, thawed or canned mixed vegetables, drained
• nonstick cooking spray
• 1/2       cup bread crumbs

1. Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
3. Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.

Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.

Source: Seneca Foods
AuntNellies

(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.

Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.

If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.

Find more information at souplantation.com or sweettomatoes.com.

Roasted Turkey and Cranberry Soup

Prep time: 15 minutes
Yield: 1 gallon

• 1 pound turkey breast meat
• 16 cups water, divided
• 8 ounces carrot, diced into 1/4-inch pieces, divided
• 8 ounces celery, diced into 1/4-inch pieces, divided
• 1/2 pound butter or margarine
• 2 tablespoons minced garlic
• 2 cups yellow onion, diced into 1/4-inch pieces
• 1 1/2 cups white flour
• 1/2 cup turkey base
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons ground black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 3/4 cups heavy cream
• 1/4 cup chopped Italian parsley
• 3/4 cup dried cranberries, diced

1. Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
2. Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
3. Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
4. Add remaining water and turkey base. Blend until smooth.
5. Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
6. Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.

Sweet Orange and Cranberry Muffins

Yield: Approximately two dozen muffins

• 11 ounces white flour
• 3 ounces wheat flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon table salt
• 7 ounces white sugar
• 1 1/4 cups buttermilk
• 2/3 cup canola oil
• 2 eggs
• 1/4 cup orange juice concentrate
• 2 tablespoons fresh orange zest
• 1/2 cup whole cranberries in sauce

Sugar topping:

• 1/2 cup brown sugar
• 1 tablespoon powdered sugar

1. Mix flours, baking powder and salt until thoroughly combined.
2. Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
3. Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
4. To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
5. Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
   Top each muffin with 1 teaspoon sugar topping.
6. Bake approximately 15 minutes.

Source: https://souplantation.com/
https://sweettomatoes.com/

(Family Features) Gearing up for a big crowd at your holiday festivities can provide moments of excitement, stress, fun and plenty of other emotions as the big dinner draws near. This year, avoid any nagging feelings of doubt with this step-by-step guide to prepare for large gatherings.

Plan in advance. Even if you're typically the last-minute type, the hectic holiday season is no time to wait until a few days ahead of the celebration to throw meals and more together. Instead, be sure to put together a guest list and send invites at least a few weeks out. Take inventory of supplies like silverware, plates, serving dishes and any accessories you'd like to feature at the table. Make an outline of the food each guest is bringing, or, if you'll supply all the food, ensure there will be plenty for everyone - don't forget to take into account special diets or allergies.

Make a list. Planning only takes you so far if you don't write everything down. Once the menu is determined, list out what you'll need to make the magic happen. Don't forget to jot down easily overlooked items that can be picked up the day of, such as ice.

Remember to thaw. One surefire way to make the big day a big disaster is to forget to thaw your main course. If you're planning to roast a turkey - perhaps the most common centerpiece - remember it takes around a day to thaw for every two pounds of meat. So, for example, it could take close to a week for a 14-pound turkey to fully thaw prior to cooking.

Prep the day before. There are many tasks (big and small) that can be taken care of the day before guests arrive, making the holiday less stressful for hosts. From whipping up simple appetizers like dips to giving the house a thorough cleaning, there's plenty of pressure that can be taken off your shoulders 24 hours in advance. If you really want to make the big day a breeze, consider cooking your main dish, slicing the meat and placing it in reheating pans one day prior.

Create a schedule. No matter how far in advance you plan or how much prep you complete prior to the festivities, there will always be day-of work to be done. With guests coming in and out, it can be helpful to lay out what's known as a "fire list," which details times chronologically for when things need done, such as starting the oven to warm the turkey or simply remembering to lay out dessert following the meal.

Find more holiday hosting tips and meal solutions at omahasteaks.com.

Butcher's Butter Filet Mignon Roast Garnish

• 1/4 cup salted butter
• 1/4 cup duck fat
• 1/2 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 clove garlic, minced
• 1/2 anchovy filet, minced
• 1/8 teaspoon black pepper
• 1 prepared Omaha Steaks Filet Mignon Roast

1. In small saucepan, combine butter, duck fat, rosemary, thyme, garlic, anchovy filet and black pepper. Heat on low 3-5 minutes until fragrant. Remove from heat and serve over Filet Mignon Roast.

Roasted Grape Gastrique

Roasted Grapes:

• 4 cups assorted grapes (picked, washed and dried)
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cinnamon stick
• nonstick cooking spray

Gastrique:

• 2 tablespoons water
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

1. To make Roasted Grapes: Heat oven to 350° F.
2. In bowl, combine grapes, olive oil, salt, pepper and cinnamon stick.
3. Lightly spray baking sheet with nonstick cooking spray. Pour grape mixture onto baking sheet. Bake 15 minutes. Remove from oven and pour into bowl.
4. To make Gastrique: In small saucepan, combine water and sugar. Bring to boil over medium-high heat, 5-7 minutes, until sugar starts to brown.
5. Remove from heat and slowly add vinegar. Return to heat and stir until combined. Add cornstarch and water mixture; bring to boil. Remove from heat.
6. Pour Gastrique mixture over Roasted Grapes.

Whole Basted Turkey

• 1 Omaha Steaks Whole Basted Turkey (10 pounds)

1. Thaw turkey completely in refrigerator 3-4 days or, keeping turkey in vacuum-sealed packaging, place in sink full of cold water 5-7 hours, changing water approximately every 30 minutes.
2. Heat oven to 350° F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided; secure bag with twist tie. Place bag in deep roasting pan. Using fork, puncture 6-8 holes in top of bag. For extra browning or crispness, slit top of bag for final 20-30 minutes of roasting.
3. Roast turkey 2 hours, 45 minutes- 3 hours. Turkey is done when internal temperature measured with kitchen thermometer reaches 165° F.

Source:  Omaha Steaks

(Family Features) Back-to-school season means plenty of evening hours spent completing homework, attending extracurricular activities and preparing to repeat the school-day routine the next day. For many families, having time to prepare and cook quality, nutritious meals can be next to impossible.

Instead of choosing between valuable family time and hours spent in the kitchen, RAGÚ blogger, fitness enthusiast and busy mom Jamie Krauss Hess recommends stocking up on go-to pantry staples you feel good about and including them in quick, nutritious recipes everyone can enjoy together.

Try recipes such as Mini Turkey Sloppy Joes, which swap out beef for ground turkey to provide a flavorful alternative while offering a special twist to a classic family favorite. Quinoa Penne with Savory Tomato-Basil Sauce can hit the spot with just a handful of ingredients. Or, if the little ones clamor for a more kid-friendly dish and the adults don’t mind a throwback to childhood, Grown-Up Tomato Mac and Cheese can provide the best of both worlds.

All three recipes take less than an hour to make and feature RAGÚ Simply pasta sauces, which are made with 100 percent olive oil and contain no added sugar. They’re available in four varieties including: Traditional, Chunky Marinara, Chunky Garden Vegetable and Flavored with Meat. By using simple ingredients like California vine-ripened tomatoes, carrots, bell peppers, zucchini, onions and spices, the result is a taste-tempting sauce with recipe versatility.

Find more family-pleasing and simple-to-prepare recipes ideal for busy school nights at ragu.com.

Grown-Up Tomato Mac and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8

• 1          box (16 ounces) gemelli pasta
• 4          cups water
• 2 1/2    cups sharp cheddar cheese, shredded, divided
• 1/2       cup (2 ounces) Pecorino Romano cheese, grated
• 1          tablespoon corn starch
• 1          can (5 ounces) evaporated milk
• 1          jar (24 ounces) RAGÚ Simply Traditional Pasta Sauce
• 2          teaspoons cracked black pepper

1. In large pot, combine pasta and water. Cook over medium-high heat 20-22 minutes, or until pasta is done, stirring occasionally.
2. In bowl, combine 2 cups cheddar cheese, Pecorino Romano cheese and corn starch. Reduce heat to medium; stir milk, cheese mixture and sauce together with cooked pasta. Cook 5-7 minutes, or until cheese is melted and mixture is thickened, stirring frequently.
3. Sprinkle with remaining cheddar cheese and pepper; serve immediately.

Tip: This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra-rich sauce. Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving.

Mini Turkey Sloppy Joes

Recipe courtesy of Honey and Birch
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• 1          teaspoon extra-virgin olive oil
• 1          cup onion, diced
• 3          cloves garlic, minced
• 1          pound ground turkey
• 1          cup carrots, finely diced
• 1          medium green pepper, diced
• 1          medium red pepper, diced
• 1          jar (24 ounces) RAGÚ Simply Chunky Marinara Sauce
• 1          tablespoon Worcestershire sauce
• 1          teaspoon ground mustard
• 1/2       teaspoon kosher salt
• 1/2       teaspoon black pepper
• 8          mini buns

1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
2. Add ground turkey to pan. Break up meat and stir frequently until meat is browned. Add carrots, green pepper and red pepper. Cook 5 minutes so vegetables can begin to soften.
3. Add marinara sauce, Worcestershire sauce, ground mustard, kosher salt and black pepper. Stir and bring to boil. Reduce heat so it simmers; partially cover pan. Cook 10 minutes.
4. Serve on mini buns.

Quinoa Penne with Savory Tomato-Basil Sauce

Prep time: 10 minutes
Cook time: 8-10 minutes
Servings: 6

• 12        ounces (about 5 cups) uncooked quinoa penne pasta
• 2          tablespoons olive oil
• 1          large shallot, chopped
• 4          cloves garlic, thinly sliced
• 1/4       cup oil-packed sundried tomatoes, drained and chopped
• 1/2       teaspoon smoked paprika
• 1          jar (24 ounces) RAGÚ Simply Chunky Garden Vegetable Pasta Sauce
• 1 1/4    cups tightly packed fresh basil leaves, chopped, divided

1. Cook pasta as directed on package.
2. In large skillet over medium heat, heat oil. Add shallots; cook 5-7 minutes, or until lightly browned, stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 minute. Stir in sauce and basil, reserving small amount of basil for garnish.
3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 minutes until heated through. Sprinkle with reserved basil before serving.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in pasta.

Source:  RAGÚ

When busy weeknights leave little opportunity for extravagant meals, bring the family together with a simpler recipe that provides just as much tasty flavor, such as these Turkey Potato Dinner Wraps. Requiring just 15 minutes of prep and 15 minutes of cook time, a half-hour is all you need to create an enjoyable meal for all. Find more quick dinner recipes at eatwisconsinpotatoes.com.

Turkey-Potato Dinner Wrap

• 3/4 pound Russet potatoes* cut into 1/2-inch pieces
• 1 tbsp water
• 1 tbsp canola oil
• 3/4 pound ground lean turkey
• 1 large carrot shredded
• 1/3 cup sliced green onions with tops
• 1 can Tomato sauce 8 ounce can
• 2/3 cup shredded Cheddar cheese
• 1 tsp dried Italian herb seasoning or basil
• Salt and pepper to taste
• 4 large whole wheat or high fiber tortillas
• 1 light sour cream

1. Place potatoes in microwave-safe bowl; sprinkle with water.  Cover, venting one corner.  Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.)
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs.
3. Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll up as for burritos.
4. Cut in halves and place on serving plates. Accompany with sour cream, if desired.

Source:  Wisconsin Potato and Vegetable Growers Association

Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

• 1/4       cup cornstarch
• 1/4       cup sugar
• 2          teaspoons McCormick Minced Onions
• 1 1/2    teaspoons McCormick Ground Mustard
• 1          teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Chipotle Chili Pepper
• 4          eggs
• 1/2       cup milk
• 1/4       cup (1/2 stick) butter, melted
• 2          cans (14 3/4 ounces each) creamed corn
• 1          can (15 1/4 ounces) whole- kernel corn, drained
• nonstick cooking spray

1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

• 1          bottle (750 milliliters) red wine
• 8          cups whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1          teaspoon McCormick Ground Nutmeg
• 4          McCormick Cinnamon Sticks

1. Place all ingredients in slow cooker. Cover.
2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
3. Reduce heat to low. Serve from slow cooker.

Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

• 1/2       cup firmly packed brown sugar
• 1/2       teaspoon McCormick Ground Cinnamon
• 1/4       teaspoon salt
• 1/8       teaspoon McCormick Ground Nutmeg
• 3          tablespoons butter, divided
• 1          cup pecans, chopped
• 1/2       cup light corn syrup
• 2          tablespoons water
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       teaspoon McCormick Rum Extract
• 1          wheel Brie cheese, warmed

1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
4. Spoon over warmed Brie.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• 1          package McCormick Original Taco Seasoning Mix, divided
• 2          tablespoons butter
• 1          cup finely chopped onion
• 2          cups shredded, cooked turkey
• 1          can (15 1/4 ounces) whole-kernel corn, drained
• 1          can (10 ounces) diced tomatoes and chilies, drained
• 1          garlic clove, minced
• 1          container (8 ounces) whipped cream cheese
• 2          cups shredded cheddar cheese, divided
• 2          packages (8 ounces each) refrigerated crescent dinner rolls

1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
4. Bake 15 minutes, or until golden brown.
5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Source: McCormick