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    Easy-to-Make Red Velvet Cake

    By Culinary.net | Contributor On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two. It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you. Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt. Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended. Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked. Find more recipes and dessert ideas for every celebration at Culinary.net.[embedded content]Red Velvet Mug CakeServings: 16          tablespoons flour2          tablespoons sugar1          teaspoon cocoa powder1/4       teaspoon baking powder1/8       teaspoon salt1/3       cup milk2          tablespoons butter, melted2          teaspoons vanilla extract30        drops red food coloring3          tablespoons powdered sugar1          tablespoon cream cheese, softenedIn 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.In small bowl, mix powdered sugar and cream cheese until smooth.Drop cream cheese mixture into cake batter. Press into batter until covered.Microwave up to 3 minutes until cake is done. More

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    Cocoa-Kissed Red Velvet Pancakes

    By Family Features | ContributorIf the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.Cocoa-Kissed Red Velvet PancakesRecipe courtesy of NestléServings: 10 pancakes1          cup all-purpose flour1/4       cup granulated sugar3          tablespoons Nestlé Toll House Baking Cocoa1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1          large egg1          cup reduced-fat buttermilk or low-fat milk2          tablespoons unsalted butter, melted1 1/2    teaspoons vanilla extract1          teaspoon red food coloringheart-shaped pancake cutters or cookie cutters (optional)butter, for garnish (optional)powdered sugar, for garnish (optional)maple syrup, for garnish (optional)fresh berries, for garnish (optional)In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping. More

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    Healthy 7-Layer Taco DipBring Fans Together with a Big Game Dip

    By MilkMeansMore.org | Contributor Gathering for the big game is a source of annual excitement for fans across the country, but the moment is as much about connecting with family and friends as it is the action on the field. The superstar of the celebrations is often the food, from snacks and appetizers to full-blown meals and tasty sweets.For a better-for-you way to grub out at gametime, this Healthy 7-Layer Taco Dip from Milk Means More features essential nutrients provided by yogurt so you can enjoy a football favorite that nourishes both the body and soul.Find more game day recipes at MilkMeansMore.org.Healthy 7-Layer Taco DipRecipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means MorePrep time: 15 minutesServings: 121          can (15 ounces) fat-free, refried beans1          cup salsa2          cups plain Greek yogurt1          tablespoon cumin1          tablespoon smoked paprika1          teaspoon salt, divided1/4       teaspoon cayenne (optional)2          avocados1/2       cup cilantro, minced, divided1          teaspoon garlic powder1          lime, juice only1/2       cup scallions, minced2          Roma tomatoes, seeded and diced1/4       cup black olives, sliced            tortilla chipsIn small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter. In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips. More

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    Prioritize Heart Health with a Balanced Eating Plan

    By Family Features | ContributorNo matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.Greek-Style Flank Steak with Tangy Yogurt SauceRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 25 minutesCook time: 25 minutesServings: 4Marinade:1/4       cup lemon juice1          tablespoon olive oil2          teaspoons fresh oregano, rinsed, dried and chopped1          tablespoon garlic, minced (2-3 cloves)1          beef flank steak (12 ounces)Yogurt Sauce:1          cup cucumber, peeled, seeded and chopped1          cup nonfat plain yogurt2          tablespoons lemon juice1          tablespoon fresh dill, rinsed, dried and chopped1          tablespoon garlic, minced (2-3 cloves)1/2       teaspoon saltTo make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.Preheat broiler to high with rack 3 inches from heat source.Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.Slice thinly across grain into 12 slices.Serve three slices with 1/2 cup yogurt sauce.Tip:Serve in sandwich with pita bread, lettuce and tomato.Teriyaki-Glazed Salmon with Stir-Fried VegetablesRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 20 minutesCook time: 15 minutesServings: 4Salmon:2          tablespoons light teriyaki sauce1/4       cup mirin or sweet rice wine2          tablespoons rice vinegar2          tablespoons scallions, rinsed and minced1 1/2    tablespoons ginger, minced12        ounces salmon fillets, cut into four portions (3 ounces each)Vegetables:1          bag (12 ounces) frozen vegetables stir-fry1/2       tablespoon peanut oil or vegetable oil1/2       tablespoon garlic, minced (about 1 clove)1          tablespoon ginger, minced1          tablespoon scallions, rinsed and minced1          tablespoon light soy saucePreheat oven to 350 F.To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.Remove salmon from marinade.Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.Add vegetables and continue stir-frying 2–3 minutes, or until heated through. Add soy sauce.Serve one piece of salmon with 1 cup vegetables.Baked Pork Chops with Apple Cranberry SauceRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 10 minutesCook time: 30 minutesServings: 4Pork Chops:4          boneless pork chops (about 3 ounces each)1/4       teaspoon ground black pepper1          medium orange, rinsed and zested1/2       tablespoon olive oilSauce:1/4       cup low-sodium chicken broth1          medium apple, peeled and grated (about 1 cup)1/2       cinnamon stick1          bay leaf1/2       cup dried cranberries1/2       cup 100% orange juicePreheat oven to 350 F.To prepare pork chops: Season pork chops with pepper and orange zest.In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.Peel orange and cut into eight sections.Serve one pork chop with 1/4 cup sauce and two orange segments.Photos courtesy of Getty Images More

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    Kick Winter’s Chill with Hearty Chowder

    by Family Features | ContributorColder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweet potatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweet potatoes throughout the winter as an on-hand ingredient. Additionally, as a “diabetes superfood” according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.When your family needs a warm-up on those frosty days, put sweet potatoes at the center of mealtime (with an added kick) in this Jalapeno Sweet Potato Chowder. Loaded with the flavors of winter comfort, it’s a filling meal that makes enough for a crowd so no one goes hungry.Visit ncsweetpotatoes.com to find more comforting meal ideas.Jalapeno Sweet Potato ChowderRecipe courtesy of the North Carolina Sweet Potato CommissionServings: 62          large North Carolina sweet potatoes, baked1          small onion, 1/4-inch diced2          tablespoons olive oil1          quart chicken or vegetable stock2          cups cooked chicken, cubed1 1/2    cups whole corn kernels2          teaspoons minced jalapenos1/2       cup heavy cream1          teaspoon saltchopped scallions, for garnishPeel baked sweet potatoes; discard skin and puree.In soup pot, saute onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.To serve, ladle into bowls and garnish with chopped scallions. More

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    Holiday Fun with a Joyful Pop

    By Family FeaturesWith countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.DecorateStrings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.Give It as a GiftIf it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.Enjoy It as a SnackFreshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.Gingersnap Popcorn Snack MixYield: 2 quarts2          quarts popped popcornbutter-flavored nonstick cooking spray1/3       cup granulated sugar substitute2          teaspoons ground ginger1/2       teaspoon freshly ground nutmeg1/4       teaspoon cinnamon1/4       teaspoon ground cloves1/8       teaspoon freshly ground black or white pepperPreheat oven to 325 F.Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over popcorn.Spray again with nonstick cooking spray and toss to coat evenly.Bake 7 minutes and serve warm.Easy, Elegant Holiday PopcornYield: 8 cups8          cups popped popcorn1/2       cup milk chocolate chips1/2       cup white chocolate chipscandy sprinklesOn serving platter, spread popcorn in thin layer.Over double boiler or in microwave, melt milk chocolate chips. Drizzle over popcorn.Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm. White Chocolate Peppermint Popcorn BarkYield: 1 pound5          cups popped popcorn12        ounces white chocolate baking chips, chopped white chocolate or white candy coating1          cup crushed hard candy peppermintsCover baking pan with foil or wax paper; set aside.Place popcorn in large bowl; set aside.In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions.Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.When chocolate is cooled and set, break into chunks for serving.Store in airtight container at room temperature.Cranberry Popcorn BallsYield: 18 balls2          cups sugar1          cup whole berry cranberry sauce, slightly mashed1          tablespoon grated orange peel1/2       cup cranberry juice1/2       cup light corn syrup1          teaspoon vinegar1/2       teaspoon salt5          quarts unsalted popped popcornIn heavy saucepan, combine sugar, cranberry sauce, orange peel, cranberry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.Mixture will bubble in pan; watch to keep from boiling over.Pour slowly onto hot popcorn and mix until well-coated.Let stand 5 minutes, or until mixture can easily be formed into balls.Butter hands and form into 3-inch balls.Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas. More

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    Recipes for Hanukkah

    On Hanukkah is it customary to eat foods that are fried in oil.The fried foods custom recalls the miracle of Hanukkah, which centered around oil (one cruse lasting for eight days). Latkes (fried potato pancakes) are traditional, topped with applesauce or sour cream, but there are many creative variations to the pancakes and the toppings. Other fried foods for Hanukkah include sufganiyot (jelly doughnuts) and other kinds of fritters.When babka meets a donut, you know it’s doubly delicious.BY CHAYA RAPPOPORTBabka is nearly a weekly occurrence in my house, and I can think of few things better. But it’s not just me: Babka has really been getting the recognition it deserves all over the country, making appearances everywhere from artisanal bakeries to Jewish delis and even high-end restaurants.My babka recipe is rich, buttery and loaded with eggs, more closely related to brioche than to the old, which is what I wanted for these babka-donut hybrids. I increased the flour content and the eggs, making for a sturdier dough, and I reduced the amount of butter — just by a smidge so the dough would stand up better to frying. For a little crunch and to offset the sweetness of the filling and dough I added cacao  nibs, which impart a slightly bitter flavor and some nice crunch too. Cacao (or cocoa) nibs are dried, fermented pieces of coffee beans – a very pure, intense chocolaty flavor. You can find them at Whole Foods, specialty food stores (like a health food store), or on Amazon.With these donuts you get all the pillowy softness of babka, plus the moisture that deep-frying locks into the dough. The dark chocolate pastry cream would be lovely in a tart, cream puffs or on cake, but here, along with the cacao nib sugar, it serves to further complement the dough and turns the whole treat into something much more than just chocolate babka. Both donuts and babka are time-intensive kitchen projects — usually, it’d be either or — and that choice would be pretty hard to make. But with these donuts both are possible at once. And if that isn’t a Hanukkah miracle, then I don’t know what is.Please note: you want to make the dough the night before you will fry, so plan accordingly.IngredientsFor the donut dough:3⁄4 cup whole milk4 large eggs, lightly beaten1 tsp vanilla extract1 stick unsalted butter at room temperature, cubed3 1⁄2 cups all-purpose flour1⁄2 cup sugar1 Tbsp active dry yeast1 tsp kosher saltFor the chocolate pastry cream:4 large egg yolks1/4 cup sugar2 Tbsp cornstarch4 Tbsp unsweetened cocoa powder1/2 tsp fine sea salt1 1/2 cups milk4 oz. bittersweet chocolate, broken into pieces1/2 stick unsalted butter, cubedFor the cacao nib sugar + frying:6 cups vegetable oil, for frying2 cups sugar4 Tbsp cacao nibsDirectionsTo make the cacao nib sugar: In a food processor, grind the cacao nibs until fine. Combine the pulverized cacao nibs and sugar. Transfer to an airtight container until ready to use.The next step is to make the pastry cream, since it needs to set before you fill the doughnuts. Whisk together yolks, vanilla,sugar, cornstarch, cocoa powder and salt.In a heavy saucepan bring milk just to a boil over moderate heat and in a stream add 1/4 cup to egg mixture, whisking until smooth.Transfer the milk-and-egg mixture to the pan with the rest of the milk and bring to a boil, whisking (the mixture will look curdled but will become smooth as whisked).Boil the mixture, whisking vigorously, 1 minute and remove from heat. Stir in chocolate and butter, stirring until melted and combined well. Transfer to a heatproof bowl and chill, surface covered with plastic wrap, overnight, or until ready to fill doughnuts.To make the doughnut dough: Heat the milk until warm to the touch, around 110°F. Add the eggs to the warm milk mixture and whisk gently to combine.Butter a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Add the milk mixture and mix just until combined. Switch to the dough hook and knead the dough on low speed, about 3 minutes. The dough will be sticky — this is perfectly fine.Increase the speed to medium and add the butter, a piece or two at a time. In the mixer, let the dough mix until completely smooth and elastic. To test the dough’s readiness, try stretching a piece of it. It should stretch easily to a point where it becomes translucent but doesn’t rip.Put the dough in a buttered bowl, cover with plastic wrap and refrigerate for minimum of 12 hours, or overnight.The next day, when ready to make the donuts, line two baking sheets with parchment paper. Dust the paper well with flour. Tip the cold dough onto a lightly floured work surface and roll it into a 9 1/2 by 12 1 ⁄2-inch rectangle. It should be about 1/2  inch thick.Using a 3-inch round cookie cutter, cut out 12 dough rounds and set them on the prepared sheets. Lightly cover them with plastic wrap and set in a warm place to proof for about 1 1/2 hours. After proofing, the dough should look puffy and spring back slowly when pressed gently.When you’re ready to fry, line a rimmed baking sheet with paper towels. Prepare the cacao nib sugar in a bowl nearby. Spoon the pastry cream into a pastry bag fitted with a small round tip.Add the oil to a medium, heavy-bottomed pot or to a deep fryer. Heat the oil to between 350°F and 365°F.Carefully add 2 to 3 doughnuts to the oil and fry them until golden brown, 2 to 3 minutes per side. Using a slotted spoon, put the doughnuts on the paper towels. After about 1 minute, when the donuts are cool enough to handle, toss them in the cacao nib sugar. Repeat with the remaining dough.To fill the donuts, put the pastry cream in a pastry bag. Using a knife or a chopstick, poke a hole into one side of each donut. Be careful not to poke through the other side. Insert the tip of the pastry bag into the hole and gently squeeze to fill.Chaya Rappoport is a food stylist, baker and recipe developer with a deep love for challah, halva and salty everything. Currently NYC based, you can find her blogging seasonal recipes on retrolillies.com and postings snaps of her day to day cooking + baking on instagram, @retrolillies. Her work has been featured on The Feed Feed, Delish.com, Food and Wine and Conde Nast Traveler.Sweet Potato Latkes The ever-popular potato latke heads the list of traditional, oily Hanukkah treats. Here is an exciting update to your favorite potato pancakes.BY MY JEWISH LEARNINGIngredients2 lbs sweet potatoes or yams2 Tablespoons matzah meal or flour2 eggs1 teaspoon baking powder1-2 teaspoons cinnamon (to taste)1/4 teaspoon nutmegpeanut oil1/4 teaspoon clovesDirectionsPeel and grate sweet potatoes and remove any excess moisture (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well. Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.Note: For fluffier pancakes, separate eggs. Separate and add yolks where “add eggs.” Beat egg whites until stiff. Fold in egg whites after all other ingredients have been mixed in.Recipe reprinted from Jewish Family & LifeFind even more Hanukkah recipes here.Shop the Jewish Museum https://shop.thejewishmuseum.orgThe Jewish MuseumThe Jewish Museum is one of the world’s largest and most important institutions devoted to exploring the remarkable scope and diversity of Jewish culture. Through its groundbreaking exhibitions and unparalleled collection, which spans 4,000 years from ancient artifacts to contemporary art, the Museum is a source of education, inspiration, and shared values for people of all cultures. To visit The Jewish Museum online, click here. More

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    Thanksgiving Traditions and Memory-Making Meals

    By Family Features | Contributor  Starting with parades and ending with family meals, Thanksgiving provides all-day opportunities for celebrating life’s special moments with those nearest and dearest to your heart. Waking up to watch the Macy’s Thanksgiving Day Parade is a tradition that brings smiles and happiness for many families, and this year, an iconic brand will join the festivities. Since 1921, Wonder Bread has captured the “wonder” its founder Elmer Cline experienced when first watching a hot air balloon race. It’s often credited with the popularization of sliced bread in the United States and now, for the first time, its legacy will be on display Nov. 24 parading through the streets of New York City. To celebrate the special occasion and the joy that Thanksgiving brings, you can enjoy Turkey Cranberry Dinner Rolls as a delicious homemade meal that’s as easy to make as it is to share. If you’re searching for a tasty side that’ll leave your loved ones stuffed, look no further than this Thanksgiving Stuffing, a classic accompaniment to holiday meals and a favorite of home chefs across the country. To learn more about the Macy’s Thanksgiving Day Parade and find family-favorite recipes fit for Thanksgiving feasts, visit wonderbread.com/macys-parade.Turkey Cranberry Dinner RollsNonstick cooking spray1          package of Wonder Dinner Rolls2          cups diced turkey, cooked1          cup cranberry sauce or relish6          slices Swiss cheese6          tablespoons butter1          tablespoon yellow mustard1          tablespoon Worcestershire sauce1/2       tablespoon dried minced onionsalt, to taste pepper, to taste1          tablespoon parsley1          cup Parmesan cheesePreheat oven to 325 F. Cover 9-by-13-inch baking pan with foil and spray with nonstick cooking spray.Remove rolls from package in one piece, cutting entire slab in half lengthwise to create one half of “tops” and one half of “bottoms.”Place bottom half in foil-covered pan and layer with turkey, cranberry sauce and Swiss cheese. Add top half of rolls.In microwave, melt butter and whisk in mustard, Worcestershire sauce, onion and salt and pepper, to taste. Pour evenly over rolls.Cover with foil and let sit 5-10 minutes then bake, covered, 20 minutes. Uncover and bake 5 minutes.Sprinkle with parsley and Parmesan cheese. Slice into individual rolls.Thanksgiving Stuffing1/2       cup unsalted butter, divided3          cups chopped onion2 1/2    cups chopped celery1          clove garlic, finely chopped1 1/2    tablespoons chopped fresh sage1 1/2    tablespoons chopped fresh thyme2          teaspoons celery seeds1          pinch grated nutmeg1          pinch ground cloves1          teaspoon kosher salt1          loaf Wonder Classic White Bread, cubed1/2       teaspoon freshly ground black pepper1 1/2    cups low-salt chicken brothHeat oven to 325 F. In large skillet over medium heat, melt 1/4 cup butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt.Cover and cook until onions are soft, 5-7 minutes. Remove from heat.In large bowl, toss sauteed vegetables with bread cubes and season with pepper. Melt remaining butter and pour over stuffing along with broth then toss to coat.Bake, covered, until heated through, about 35 minutes. Uncover and bake additional 15 minutes.  More