(Family Features) Warmer spring weather makes the season a perfect time for families to enjoy brunch together. From classic combinations like bacon and eggs to more extravagant offerings, a brunch spread offers a blank canvas for creativity and opportunities to enjoy your loved ones’ favorite morning noshes.

For your next brunch celebration, whether it’s a special occasion or just an excuse to spend time together, consider adding what may become a new family favorite to the menu. This Bacon Banana Bread combines two morning meal classics in one easy-to-enjoy bite.

Plus, it’s made using Coleman Natural Bacon so you can feel confident you’re feeding your family all-natural pork sourced from American Humane Certified family farmers who raise their animals the way nature intended – 100% crate-free without antibiotics or added hormones. The preparation is simple (just 10 minutes in the kitchen) so you can put this dish together and catch up with loved ones while baking a sweet and savory snack.

For more brunch recipe ideas, visit ColemanNatural.com.

Watch video to see how to make this recipe!

Bacon Banana Bread

Prep time: 10 minutes
Cook time: 70-80 minutes
Servings: 6-8

•             Nonstick cooking spray
• 1 1/4    cups all-purpose flour, divided
• 1          teaspoon baking soda
• 1          teaspoon baking powder
• 1          cup sugar
• 3          medium bananas, mashed
• 1/2       cup canola oil
• 2          eggs
• 1          teaspoon vanilla extract
• 8          slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces

1. Preheat oven to 325 F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.
2. In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.
3. Add banana mixture to dry ingredients, stirring until just combined.
4. In small bowl, toss bacon and remaining flour until bacon is lightly coated.
5. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.
6. Bake 70-80 minutes, or until toothpick inserted near center comes out clean.
7. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely.
8. Cut and serve.

Source: Coleman Natural Foods

Some mornings can be such a drag and make you feel exhausted. On those days, it looks like everyone is moving slow (especially the kids), getting ready seems like a big chore and making a wholesome and hearty breakfast feels nearly impossible.

You look at the clock and minute by minute you’re running even more behind. There is no time for a big breakfast with syrups and jams. You’re in a pinch but you need something fast, nutritious and filling for you and your loved ones.

Freshen up your morning with this Frothy Banana Shake, which is a simple and perfect on-the-go breakfast option. It’s healthy with fresh bananas, sweet with a hint of vanilla and frothy with blended dairy products.

To make this shake, add three cups of milk, frozen bananas, vanilla and almond extract to a blender. Blend  the ingredients together until smooth.

Pour into your favorite glass or to-go cup, dust with cinnamon and garnish with a banana slice.

This recipe is so simple and can be made in a hurry. Even the little ones can help with pouring the ingredients and pushing a button to blend if you have a little extra time for a lesson in the kitchen.

This is something you can make while on your way out of the door. There is little clean up and it’s something kids enjoy at home or on their way to school.

Find more easy, on-the-go breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Frothy Banana Shake

Servings: 2-4

• 3          cups milk
• 2          frozen bananas
• 1          teaspoon vanilla extract
• 1/2       teaspoon almond extract
• cinnamon, for garnish
• banana slices, for garnish

1. In blender, blend milk, frozen bananas, vanilla extract and almond extract until smooth.
2. Pour into glasses, dust with cinnamon and garnish with banana slices.

(Family Features) Taking care of your heart health requires a commitment to the right routines and smart decisions, such as adopting a heart healthy diet. Foods you might already have in your kitchen can offer powerful vitamins, minerals and beneficial plant compounds that may help contribute to heart health.

Decades of research shows that each 8-ounce serving of 100% orange juice, such as Florida Orange Juice, is packed with key nutrients and valuable plant compounds, which may play a beneficial role in helping lower blood pressure and other risk factors for heart disease. Consider these additional heart health benefits of 100% orange juice:

• While many people associate vitamin C with its ability to help promote a healthy immune system, it’s also been shown to support cardiovascular health. Orange juice is an excellent source of vitamin C providing more than 100% of the recommended daily value in an 8-ounce glass.
• In several research studies, higher intakes of the flavonoids typically found in citrus were associated with reduced risk for cardiovascular disease and stroke.
• In one 8-ounce serving, 100% orange juice provides 10% of the daily value of potassium, which is an electrolyte that helps maintain fluid balance affecting blood pressure. Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
• Some studies found folate and vitamin B6, both water-soluble vitamins, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated. One 8-ounce glass of orange juice contains 15% of the daily value of folate and 8% of the daily value of vitamin B6.

“Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of vitamins, minerals, antioxidants and beneficial plant compounds,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “From helping to reduce hypertension to fighting inflammation, it is an excellent choice to include in a heart-healthy diet.”

You can add the heart health benefits of 100% orange juice to your diet with the powerfully nutritious punch of Orange Juice Shrimp Quinoa Bowls, the perfect mixture of textures with tangy, spicy and sweet flavors. Or start the day strong with a Florida Sunshine Grapefruit Smoothie for a breakfast beverage that requires just a few minutes of prep and blending.

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

• 2          cups water
• 1          cup quinoa
• 1          cup Florida Orange Juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 6          tablespoons vegetable oil, divided
• 2          tablespoons lime juice
• 1          tablespoon white miso
• 1 1/2    pounds shrimp, peeled and deveined
• 1/4       teaspoon kosher salt
• 1/8       teaspoon ground black pepper
• 1          bell pepper, diced
• 1          English cucumber, sliced into half moons
• 3          scallions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. In pot, bring water to boil.
2. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
3. In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 tablespoons vegetable oil, lime juice and miso. Remove half and set aside.
4. Add shrimp to remaining half and marinate 15 minutes.
5. Heat large skillet over medium-high heat and add remaining oil.
6. Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
7. Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.

Florida Sunshine Grapefruit Smoothie

Servings: 1

• 1          cup Florida Orange Juice
• 1/2       cup Florida Grapefruit Juice
• 1          ripe banana
• 1/2       cup low-fat vanilla yogurt
• 1/2       teaspoon vanilla extract

1. In blender, blend orange juice, grapefruit juice, banana, yogurt and vanilla extract until smooth. Serve immediately.

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

(Family Features) Making sure your family members get a nutritious start to the day is an important job, and by focusing on a few wholesome ingredients, such as real milk, simple and healthful dishes can quickly become family favorites.

Each day should begin with a balanced breakfast, so when mornings get hectic and meal prepping isn’t possible, you can still start strong with a convenient, iconic pairing – cereal and real milk. Enjoyable on their own, real milk and General Mills Big G Cereals, like Honey Nut Cheerios, are even better together, delivering essential nutrients to help fuel the morning with the taste kids – and adults – can call a daily favorite.

In fact, dairy milk is the top food source of calcium, vitamin D and potassium, and cereal is the top food source of fiber – which are four nutrients of public health concern identified by the Dietary Guidelines for Americans. This nutritious breakfast combination costs only around 50 cents per serving – so parents can give their children nutrients they need without breaking the bank.

Another delicious breakfast option is a Cheesy Bacon-Broccoli Quiche, which offers 11 grams of protein per serving while introducing picky eaters to veggies in an appetizing way. If a busy schedule calls for an on-the-go option, real milk provides essential nutrients and can be blended into a Banana Breakfast Shake for a tasty and portable way to start the day.

About 90% of the U.S. population does not meet dairy recommendations outlined in the Dietary Guidelines for Americans. Most individuals would benefit by increasing intake of nutrient-dense, calcium-rich dairy milk. One 8-ounce glass of dairy milk contains almost as much calcium as six cups of kale and the same amount of protein found in 1 1/2 medium eggs, making real milk an easy and delicious way for your little ones to get important nutrients they need.

Visit milklife.com for more health-focused, simple and delicious family meal inspiration.

Cheesy Bacon-Broccoli Quiche

Servings: 6

• 1          package (10 ounces) frozen broccoli with cheese sauce
• 3          slices turkey bacon, chopped
• 1/2       cup white mushrooms, sliced
• 1/2       cup green onions, chopped
• 1          frozen prepared pie shell (9 inches)
• 4          eggs
• 1          cup fat free or low fat dairy milk
• 1/2       cup cheddar cheese, shredded

1. Preheat oven to 350 F.
2. In microwave, prepare broccoli and cheese sauce according to package directions; set aside to cool slightly.
3. In nonstick skillet over medium heat, cook bacon, mushrooms and green onions until bacon is cooked through and mushrooms are tender. Scatter bacon mixture in bottom of pie shell; place pie shell on baking sheet.
4. In bowl, whisk eggs and dairy milk then stir in broccoli and cheese sauce along with cheddar cheese. Pour custard into pie shell and bake 35-45 minutes, or until center is just set and knife blade comes out clean when inserted into center of quiche.
5. Let cool at least 10 minutes before cutting into wedges and serving.

Nutritional information per serving: 280 calories; 16 g fat; 6 g saturated fat; 160 mg cholesterol; 11 g protein; 22 g carbohydrates; 2 g fiber; 510 mg sodium; 150 mg calcium. Nutrition figures based on using fat free milk.

Banana Breakfast Shake

Servings: 2 (6 ounces milk per serving)

• 1 1/2    cups fat free or low fat dairy milk
• 1          frozen medium banana, peeled and sliced
• 1/2       teaspoon vanilla extract (optional)
• 1/4       teaspoon almond extract (optional)
• cinnamon, for garnish (optional)

1. In blender container, combine dairy milk, banana, vanilla extract and almond extract. Blend until smooth, about 20 seconds.
2. Pour into two glasses and garnish with sprinkle of ground cinnamon, if desired.

Nutritional information per serving: 120 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 7 g protein; 23 g carbohydrates; 2 g fiber; 100 mg sodium; 190 mg calcium. Nutrition figures based on using fat free milk.

 Photos courtesy of Getty Images

Source: MilkPEP

Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.

This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.

This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny.

Start by combining whole eggs, egg whites, cream of coconut, crushed pineapple, coconut extract and vanilla extract.

In a food processor, pulse flour, sugar, baking powder and salt. Then add butter gradually, 6 tablespoons at a time, for a total of 12 tablespoons.

Add dry mixture to a mixing bowl then add egg mixture half at a time. Beat until cake batter is formed.

Fill muffin tins 2/3 full and bake 18-20 minutes. The remaining batter goes into an oven-safe bowl to bake for 1 hour, 40 minutes.

The buttercream frosting is made with powdered sugar, butter, milk, vanilla extract and coconut extract.

Assemble the cake using pretzel sticks to blend it together to make the bunny butt shape. Frost the cake and spread shredded coconut over it to create a textured appearance. Stick chocolate chips on the bunny’s feet to create toes. Place your favorite Easter or bunny candies around the cake for extra garnish.

This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.

Find more creative and scrumptious holiday recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Butt Cake

Servings: 10-12

•             Nonstick cooking spray
• 2          eggs, plus 4 egg whites, at room temperature
• 3/4       cup cream of coconut
• 1/2       cup crushed pineapple, drained
• 2          teaspoons coconut extract
• 1          teaspoon vanilla extract
• 2 1/4    cups flour
• 1          cup sugar
• 2          teaspoons baking powder
• 1/2       teaspoon salt
• 12        tablespoons unsalted butter, at room temperature

Buttercream Frosting:

• 3          cups powdered sugar
• 2          sticks unsalted butter, softened
• 3          tablespoons milk
• 1          teaspoon vanilla extract
• 1/2       teaspoon coconut extract

• 4          thin pretzel sticks
• 1          bag (10 ounces) sweetened shredded coconut
• 8          drops green food coloring
• 2          large round chocolate candy melts
• 6          chocolate chips
• mini candy-coated chocolate eggs, for garnish

1. Heat oven to 325 F.
2. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.
3. In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined.
4. In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.
5. In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.
6. Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.
7. Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.
8. To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.
9. Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.
10. Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakes
11. and anchor to bottom rim of bowl cake to create bunny feet. Frost feet.
12. Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.
13. Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.
14. Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.
15. Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs.

Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.

Take on 2021 with a sustainable, low-carb eating plan

(Family Features) A new year brings with it new opportunities to better yourself in all kinds of ways, including your health. Start by evaluating your at-home menu to make sure it aligns with your nutritional goals.

These recipes for Vegetarian Ramen Zoodle Bowls, Broccolini and Bacon Egg Bites and Flourless Salted Peanut Butter Chocolate Chip Cookies from Atkins offer better-for-you options that fit within a low-carb lifestyle that can help you eat right and make smarter choices in your kitchen. Each option offers a balanced approach to eating comprised of high-fiber carbohydrates, optimal protein and healthy fats. Plus, they’re easily personalized, allowing each recipe to help you meet your goals regardless of what eating plan you’re following and whether you’re looking to achieve weight loss, maintain your weight or achieve optimal health.

An Easy-to-Follow Food Guide

The latest science continues to support the many health benefits of a low-carb approach to eating beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many eating approaches can be vague in their approach, “The Atkins 100 Eating Solution’s” fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs (the total carbohydrate content of the food minus the fiber content and sugar alcohols) and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes, this book provides a variety of foods with plenty of room for personalization. This easy-to-use guide, written by Colette Heimowitz, the company’s vice president of nutrition and education, can also show you how the plan can be modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more regardless of food preferences, lifestyle or cooking abilities.

Visit atkins.com/atkins-100-eating-solution-book to purchase the book.

Vegetarian Ramen Zoodle Bowls

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 30 minutes
Servings: 4

• 4          large eggs
• ice water
• 2          cups fresh water
• 1          quart vegetable broth
• 5          ounces (3 cups) broccoli florets, cut into bite-size pieces
• 10        ounces (4 cups) spiralized zucchini
• 5          ounces (5 packed cups) baby spinach
• 1          tablespoon, plus 2 teaspoons, white miso paste
• 1/4       teaspoon kosher salt, plus additional, to taste, divided
• 1          tablespoon toasted sesame oil, plus additional for garnish, to taste
• 2          cups mung bean sprouts, for garnish
• chili garlic sauce, for garnish
• 1          cup shredded raw carrot, for garnish
• 4          tablespoons crushed peanuts, for garnish

1. In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
2. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
3. Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
4. Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts.

Nutritional information per serving: 10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Broccolini and Bacon Egg Bites

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 45 minutes
Servings: 4

• Nonstick cooking spray
• 5          slices (4 ounces) no-sugar- added bacon
• 5          large eggs
• 3          ounces cream cheese
• 2          tablespoons feta cheese
• 1          tablespoon hot sauce
• 1/2       teaspoon kosher salt, plus additional, to taste, divided
• 4 1/2    ounces broccolini (5-7 stalks), stalks and florets thinly sliced
• 1          tablespoon water
• 1 1/2    cups baby arugula
• 1          tablespoon lemon juice
• 1          tablespoon extra-virgin olive oil
• freshly ground black pepper, to taste
• 1 cup fresh blueberries

1. Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.
2. In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.
3. In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth.
4. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.
5. Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.
6. Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.
7. In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Flourless Salted Peanut Butter Chocolate Chip Cookies

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes
Yield: 24 cookies

• 1          cup sugar-free smooth or creamy peanut butter
• 2          teaspoons stevia extract powder
• 1/2       teaspoon baking soda
• 1/4       teaspoon kosher salt
• 1          large egg
• 1          teaspoon vanilla extract
• 1/2       cup sugar-free semisweet chocolate chips
• 1 teaspoon flaky sea salt

1. Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
2. In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
3. Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
4. Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
5. In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
6. Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Source: Atkins

(Family Features) During a holiday season that may not quite feel the same for many families, you can add a magic touch to at-home festivities with activities and treats that get everyone involved. Creating decorative holiday sweets allows little ones and grown-ups alike to take part in the fun, and the end result is delicious desserts for all to enjoy.

Start with a main ingredient like whole-grain, freshly popped popcorn. At 30 calories a cup, it’s naturally low in fat, non-GMO and gluten-free for a nutritious alternative to traditional holiday indulgences. It’s a clever way to create artsy representations of the season at hand that celebrate festive flavors like peppermint, coconut, chocolate and other sweet eats.

For example, Coconut Popcorn Snowballs add fun and flavor to wintertime with a coat of sweetened coconut “snow” and candy cane handle while easy-to-construct Holiday Popcorn Snowmen are sure to be a hit with your children. Add to the holiday spirit throughout your home with wintery Jingle Balls that call for colored sugars to create a magical sparkling effect then take the creativity to the next level by encouraging kids to make their own red-nosed, sleigh-pulling team of Chocolate Popcorn Reindeer.

Discover more decorative dessert recipes at popcorn.org.

Coconut Popcorn Snowballs

Yield: 8 balls (4 inches)

• 2          cups shredded or flaked sweetened coconut
• nonstick cooking spray
• 3          quarts popped popcorn
• 4          tablespoons (1/2 stick) butter or margarine
• 3          cups miniature marshmallows
• 1          teaspoon coconut or vanilla extract
• 8          candy canes or candy cane sticks (about 3-4 inches)

1. Place large sheet wax or parchment paper over work surface. Spread coconut on paper.
2. Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.
3. In medium saucepan, melt butter over low heat. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn and mix well until coated.
4. Spray hands with cooking spray and press mixture firmly to form into balls. Place balls on coconut; roll and press coconut to coat. While holding popcorn balls, gently press candy cane into each ball.
5. Serve immediately or wrap individually in plastic wrap for storage.

Jingle Balls

Yield: 12 cups

• Nonstick cooking spray
• 12        cups popped popcorn
• 6          tablespoons butter or margarine
• 3          cups mini marshmallows
• 1/2       teaspoon peppermint extract
• assorted colored sugars

1. Spray large mixing bowl lightly with nonstick cooking spray. Add popcorn.
2. Spread plastic wrap on cookie sheet; set aside.
3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.
4. Spray hands with nonstick cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Chocolate Popcorn Reindeer

Servings: 8

• 8          cups unsalted, unbuttered, popped popcorn
• 2 1/2    cups mini marshmallows
• 1/2       cup chopped dark chocolate or dark chocolate chips
• 2          tablespoons butter or light olive oil
• 1/4       teaspoon salt
• 16        pretzel sticks
• 16        eyeball candies
• 8          red candy-coated
• chocolate candies

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, heat marshmallows, chocolate, butter and salt, stirring often, until smooth. Toss marshmallow mixture with popcorn until well combined.
3. Scoop 3/4 cup popcorn mixture into ball. Repeat with remaining mixture to make eight balls. Place each ball in paper muffin cup liner.
4. Insert one pretzel stick on each side of ball to resemble antlers, attach two eyeball candies for “eyes” and one red chocolate candy for “nose.” Repeat with remaining balls. Let cool completely.

Holiday Popcorn Snowmen

Yield: 5 snowmen

• 1          package (1 pound) large marshmallows
• 1/4       cup (1/2 stick) butter or margarine, plus additional for greasing hands
• 1          teaspoon vanilla
• 10        cups popped popcorn
• sprinkles (optional)
• licorice (optional)
• gum drops (optional)
• cinnamon candies (optional)

1. In large saucepan, melt marshmallows and 1/4 cup butter. Remove from heat and stir in vanilla. Let stand 5 minutes.
2. Pour marshmallow mixture over popcorn and stir. Butter hands well and form into balls.
3. Decorate with sprinkles, licorice, gum drops and cinnamon candies, if desired.

Popcorn Board

(Family Features) The holidays are filled with delicious food - from indulgent breakfasts to decadent desserts - but snacks can get overlooked. Spice up this holiday season with festive snacks that are perfect for a quick on-the-go bite or a taste of your favorite holiday dessert.

Although beloved in pie, pecans are a versatile nut that can be used beyond the pie shell - add them to a snack mix, incorporate them into granola or munch on them straight from the bag. Delicious and nutritious, 1 ounce of pecans offers 3 grams of plant-based protein and 3 grams of fiber, plus 12 grams of "good" monounsaturated fats and only 2 grams of saturated fat - perfect to power you through long days of holiday shopping.

This holiday season, nosh on a handful of these spiced Gingerbread Pecans for a sweet and savory snack while decorating the house or wrapping presents late at night, or set out a bowl for the family to enjoy.

You can also make snack-sized versions of your favorite holiday desserts to have on-hand when you're craving a quick and tasty treat. Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No-Bake Pumpkin Pecan Pie Bites, while pecan halves provide a festive touch to these Reindeer Pecan Brownies.

Discover more nutritious, delicious and festive recipes at AmericanPecan.com.

Reindeer Pecan Brownies

Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 brownies

• Nonstick cooking spray
• 1 stick (1/2 cup) unsalted butter, melted
• 1 tablespoon pecan or canola oil
• 1 cup, plus 2 tablespoons, granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder (optional)
• 1/4 teaspoon kosher salt
• 20 raw pecan halves, cut in half
• 40 candy eyeballs
• 20 red chocolate candies
• 1/4 cup chocolate chip

1. Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray.
2. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute.
3. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick.
4. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs.
5. Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to "glue" on pecan antlers, candy eyeballs and red candy noses to brownies.
6. Allow chocolate to set before transferring brownies to airtight container.

Note: Brownies will stay fresh for up to three days.

Gingerbread Pecans

Prep time: 5 minutes
Cook time: 40 minutes
Yield: 2 cups (6 servings)

• 1 large egg white, beaten
• 2 cups raw pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons gingerbread spice blend
• 1 pinch salt

1. Preheat oven to 300 F. Line baking sheet with parchment paper; set aside.
2. In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet.
3. Bake pecans 40 minutes, stirring halfway through. Allow pecans to cool completely.

Note: Pecans can be stored in airtight container for up to four days.

No-Bake Pumpkin Pecan Pie Bites

Prep time: 15 minutes
Chill time: 1 hour
Yield: 12 bites (6 servings)

Crust:

• 1 1/2 cups raw pecan pieces
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
• 1 pinch pink salt

Filling:

• 1/3 cup pumpkin puree
• 1/3 cup full fat coconut milk
• 1 teaspoon pumpkin spice
• 1/4 cup maple syrup
• 1 pinch pink salt
• 1 scoop collagen peptides (optional)
• 12 raw pecan halves, for topping

1. To make crust: In food processor, process pecan pieces, drained dates and salt until combined and "dough" starts to form into ball.
2. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.
3. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer.
4. Evenly disperse pumpkin pie filling among openings until tins are about half full.
5. Top each with one pecan half and place in freezer at least one hour.

Source: American Pecan Council

(Family Features) With so many traditions and ways to celebrate the holiday season, the options are nearly endless for families looking to spend special moments together. One of the tastiest and most enjoyable activities you can engage in with family and friends is to team up and create sweet eats in the kitchen.

Whether you’re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread, these tasty, dairy-inspired treats from Milk Means More provide heartwarming ways to tingle your taste buds while bringing everyone together.

Cranberry Orange Bread Pudding provides a sweet, fruity, hearty dessert while Peppermint Cheesecake Brownies combine chocolatey goodness with creamy cheesecake and peppermint. Or, for a classic holiday combination, you can turn to Gingerbread Cupcakes with Whipped Vanilla Buttercream.

Find more ways to celebrate the season with sweet eats at milkmeansmore.org.

Peppermint Cheesecake Brownies

Recipe courtesy of Sarah Bates of “The Chef Next Door” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 16

• Nonstick cooking spray

Cheesecake Batter:

• 8          ounces low-fat cream cheese, at room temperature
• 1/3       cup granulated sugar
• 1/2       teaspoon peppermint extract
• 2          eggs
• 1          tablespoon all-purpose flour

Brownie Batter:

• 1          cup all-purpose flour
• 1/2       cup cocoa powder
• 1/2       teaspoon salt
• 1          cup granulated sugar
• 1/4       cup vegetable oil
• 1/4       cup milk
• 2          eggs
• 1          teaspoon pure vanilla extract

Topping:

• 1/2       cup peppermint baking pieces

1. Preheat oven to 350 F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat on medium speed until smooth and creamy. Add sugar and peppermint extract; beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
3. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
4. Pour brownie batter evenly into prepared pan. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip. Bake 20 minutes.
5. Sprinkle top of brownies with peppermint baking pieces and bake 10 minutes until brownies are set. Cool brownies completely in pan on wire rack before cutting into 16 squares.

Cranberry Orange Bread Pudding

Recipe courtesy of Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 65 minutes
Servings: 12

Pudding:

• 1          loaf Texas toast or day-old bread
• 1-2       tablespoons softened butter
• 1 1/2    cups fresh cranberries
• 6          eggs
• 3/4       cup granulated sugar
• 3 1/2    cups 2% milk
• 1          teaspoon freshly grated orange zest
• 1/4       cup fresh orange juice
• 1/4       cup unsalted butter, melted and slightly cooled
• 1 1/2    teaspoons vanilla extract
• 1/8       teaspoon ground cinnamon
• 1 1/2    tablespoons coarse granulated sugar (optional)

Orange Custard Sauce:

• 3          egg yolks
• 1/4       cup granulated sugar
• 1          cup half-and-half
• 1/2       teaspoon freshly grated orange zest

1. To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out.
2. Preheat oven to 375 F.
3. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread.
4. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.
5. To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce.
6. Serve bread pudding with warm custard sauce over top.

Gingerbread Cupcakes with Whipped Vanilla Buttercream

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 20

Cupcakes:

• 1 1/2    cups all-purpose flour
• 1 1/2    tablespoons ground ginger
• 2          teaspoons ground cinnamon
• 1/4       teaspoon ground cloves
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon salt
• 1 1/2    cups unsalted butter, at room temperature
• 1 1/2    cups granulated sugar
• 3          tablespoons molasses
• 4          large eggs
• 2          teaspoons vanilla extract

Whipped Vanilla Buttercream:

• 1          cup (2 sticks) butter, softened
• 2          teaspoons vanilla extract
• 4          cups powdered sugar
• 2-4       tablespoons heavy whipping cream
• 1          pinch salt
• cinnamon, for topping

1. Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.
2. To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
3. In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
5. To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon.

Source: United Dairy Industry of Michigan

(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.

Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.

Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.

Find more sweet holiday recipes at walnuts.org.

Overnight Walnut French Toast with Cranberry Walnut Ginger Compote

Total time: 1 hour
Servings: 12

Cranberry Walnut Ginger Compote:

• 1/2       cup California Walnuts
• 2          cups cranberries
• 1/2       cup orange juice
• 1/2       cup maple syrup
• 1/4       teaspoon ground ginger
• 1          orange, zest only

Overnight Walnut French Toast:

• 8          slices Texas Toast or 1-inch thick slices French bread
• 1/4       cup butter, melted, plus additional for baking dish, divided
• 2 1/2    cups milk or walnut milk
• 1/2       cup sugar
• 2          teaspoons vanilla extract
• 1          teaspoon cinnamon
• 6          eggs

1. To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
2. In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
3. Transfer to container and refrigerate once cooled.
4. To make Overnight Walnut French Toast: Preheat oven to 350 F.
5. Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
6. In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
7. Cover and refrigerate a few hours or overnight.
8. Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.

Walnut Chocolate Peppermint Bundt Cake

Total time: 1 hour, 30 minutes
Servings: 16

Cake:

• 1          cup butter, plus additional for greasing pan, divided
• 1/2       cup unsweetened cocoa powder, plus additional for dusting pan, divided
• 1          cup water
• 2 1/4    cups sugar
• 1          teaspoon peppermint extract
• 3          eggs
• 2          cups flour
• 3/4       teaspoon baking powder
• 1/2       teaspoon salt
• 1/4       teaspoon baking soda
• 1/2       cup buttermilk
• 1          cup California Walnut halves and pieces

Chocolate Peppermint Truffle Glaze:

• 1/3       cup dark chocolate chips
• 3          tablespoons butter
• 2          tablespoons milk
• 1/2       teaspoon peppermint extract

Toppings:

• 1/2       cup coarsely chopped California Walnuts
• 1/2       cup crushed peppermint candy

1. To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
2. In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
3. Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
4. In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
6. To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.

Source: California Walnuts