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    Ghostly Graveyard Cake Recipe 

    By Family FeaturesFor a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.Find more deliciously devious desserts at Culinary.net.
    [embedded content]Ghostly Graveyard Cake1          box chocolate cake mix10        chocolate creme cookies1          cup black melting chips1          cup red melting chips1          cup heavy whipping cream3          cans buttercream icing1          purple food coloring1          black food coloring             skull sprinkles            tombstones and bones candiesPrepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.In separate small bowls, add black melting chips and red melting chips.In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake. More

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    Pork Chops in Creamy Mustard-Peppercorn Sauce

    By MilkMeansMore.Org | Contributor This simple yet flavorful recipe from Milk Means More call for limited instructions and ingredients lists fueled by dairy favorites that provide nutrients to recharge the entire family.Pork Chops in Creamy Mustard-Peppercorn Sauce feature the sharp yet balanced taste of mustard and cracked black peppercorns as an easy way to dress up pork chops. Pork Chops in Creamy Mustard-Peppercorn SauceRecipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means MoreTotal time: 20 minutesServings: 43/4       cup evaporated 2% milk3          tablespoons spicy brown mustard or Dijon mustard3/4       teaspoon coarsely cracked black peppercorns1/2       teaspoon all-purpose flour4          boneless pork loin chops (1 1/4 pounds), cut 3/4-inch thick 1/4       teaspoon salt1          tablespoon vegetable oil1          teaspoon minced garlic1/4       cup reduced-sodium chicken brothcooked noodles or rice (optional)chopped fresh parsley (optional)In bowl, whisk milk, mustard, peppercorns and flour. Set aside. Pat pork chops dry with paper towels. Sprinkle both sides of chops with salt.In large nonstick skillet, heat oil over medium-high heat. Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter. Loosely cover with foil to keep warm.Add garlic to drippings in skillet. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops. Serve with noodles or rice, if desired. Garnish with parsley, if desired.Turn your hectic weeknights into cause for celebration with more quick and easy recipe ideas at MilkMeansMore.org. More

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    Spooky Snacks that Make Halloween Pop

    By Family Features | ContributorFrom watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time. Before heading out to trick-or-treat, gather your minions in the kitchen for some family-friendly fun crafting these haunting yet tasty treats. Throughout October, you can honor National Popcorn Poppin’ Month with eerie, delicious eats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls and Popcorn Caramel Apples that add festive fun to the Halloween excitement. As a perfect ingredient in treats of all types, popcorn is beloved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free, sugar-free snack that’s naturally low in fat and calories. Add in its irresistible smell, taste and versatility, and it’s easy to see why it pairs so well with spooky celebrations. Spooky Popcorn Spider WebYield: 1 spider web1/4       cup butter8          cups mini marshmallows, divided1          tablespoon vanilla extract 9          cups popped popcorn, divided 1          cup semisweet chocolate chips, divided black string licorice candy eyesLine round pizza pan with parchment paper; set aside. In large saucepan over low heat, melt butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from heat. Stir in 8 cups popcorn until coated. Spread onto prepared pizza pan in irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate about 15 minutes, or until firm. In microwave, melt remaining marshmallows about 20 seconds, or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In large bowl of remaining popcorn, pour chocolate over popcorn, folding gently to coat. Spread mixture on waxed paper-lined baking sheet, separating into eight small clusters. Affix two candy eyes to each popcorn cluster. Refrigerate 10-15 minutes, or until set.Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Using small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs. Refrigerate 15 minutes, or until set. To serve, cut into smaller pieces.Witchy Popcorn BallsYield: 8 popcorn balls16        chocolate wafer cookies            nonstick cooking spray3          quarts popped popcorn4          tablespoons (1/2 stick) butter or margarine3          cups miniature marshmallows3          tablespoons (1/2 of 3-ounce box) lime gelatin dessert mixgreen food color (optional)3/4       cup chocolate chips licorice strings8          chocolate ice cream conesorange sugar sprinkles, placed in small dishjelly beanscandy cornsSpread sheet of waxed or parchment paper over work surface and place wafer cookies on it.Spray large mixing bowl with nonstick cooking spray and place popcorn inside.In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust color with 1-2 drops food color, if desired. Pour mixture over popcorn and mix until coated.Spray hands with nonstick cooking spray and press firmly to form into eight balls. Place balls on eight wafer cookies. Press candy decorations into popcorn balls to form “eyes,” “nose” and “mouth.”In small, microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to aid melting. Repeat as needed until chocolate is melted and smooth.Spoon about 1/2 teaspoon melted chocolate on top of each popcorn ball. Press licorice strings into chocolate to form “hair.”Dip cone edges into melted chocolate then orange sugar sprinkles. Place on remaining wafer cookies to form “witches’ hats.” Place hats on popcorn balls. Allow chocolate to set about 45 minutes before serving.Serve or seal individually in plastic wrap.Green Halloween ZombiesYield: about 7 pieces2 1/2    quarts popped popcorn6          tablespoons butter or margarine3          cups mini marshmallows4          tablespoons lime gelatin powderred gum ballscandy cornflat green candy strips or fruit leathergreen sugar sprinklesPlace popcorn in large bowl; set aside.In medium saucepan over medium heat, melt butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.  Pour melted mixture over popcorn and stir until evenly coated. With buttered hands, shape popcorn into seven ovals.Flatten one oval slightly and squeeze one end to form “skull” shape. Place on parchment-lined baking sheet. Repeat with remaining ovals.To decorate: Press two gumballs into each skull to form “eyes.”  Press candy corn into skull to form “teeth.” Use scissors to trim candy strips and press into top for “hair.” Sprinkle with sugar sprinkles.Allow “zombies” to set about 20 minutes before wrapping individually in plastic wrap or serve immediately.Popcorn Caramel ApplesYield: 4 apples1          quart freshly popped popcorn1          package (9 1/2 ounces, 35 total) caramels, unwrapped 1/4       cup light cream or half-and-half4          lollipop sticks or wooden candy apple sticks4          apples1/2       cup chocolate chipssugar sprinklesdecorative ribbon (optional)Place popcorn in large bowl; set aside. Place sheet of waxed paper on work surface.In small saucepan over medium-low heat, heat caramels and cream.  Stir frequently until caramels are melted and cream is blended into caramels.Push one stick into apple center and dip into caramel. Spoon caramel over apple to coat. Repeat with remaining applesPlace caramel-coated apple in bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples.In small, resealable plastic bag, microwave chocolate chips 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut small corner off bag and squeeze chocolate onto each apple, allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.Tie bow to each apple stick, if desired. To serve, cut apples into slices.Find more Halloween treats at popcorn.org.  More

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    Roasted Chicken and Zucchini Tostadas

    By Marcia Stanley, MS, RDN, Culinary Dietitian, MilkMeansMore.Org | Contributor This simple yet flavorful recipe from Milk Means More call for limited instructions and ingredients lists fueled by dairy favorites that provide nutrients to recharge the entire family.For a tasty twist on Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas by crisping corn tortillas under the broiler then topping with a tangy yogurt spread, cumin-seasoned chicken, veggies and shredded cheese.Total time: 25 minutesServings: 412        street taco-size corn tortillasnonstick cooking spray1/2       cup plain Greek yogurt (2% or 5%)3          teaspoons lime juice, divided1/4       teaspoon garlic powder1 1/2    cups shredded or chopped rotisserie-roasted chicken breast1/2       cup seeded and chopped tomato1/2       cup chopped zucchini2          teaspoons olive oil1/2       teaspoon ground cumin1/8       teaspoon ground cayenne pepper1          cup (4 ounces) shredded Monterey Jack cheese Heat oven to broil. Line large baking sheet or 18-by-13-by-1-inch baking pan with foil. Arrange tortillas in single layer on pan. Lightly spray tortillas with nonstick cooking spray. Broil about 5 inches from heat 4-6 minutes, or until beginning to brown on one side. Remove from broiler. Carefully turn tortillas over.In medium bowl, stir yogurt, 1 teaspoon lime juice and garlic powder. Set aside. In another bowl, toss chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper. More

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    Host a Hall of Fame Game Day Gathering

    By Family Features | ContributorFrom kickoff to the final whistle, taking your game day party to the next level starts with serving an all-star lineup of menu items. From starting-caliber appetizers to MVP-level main courses and a supporting cast of side dishes, dips like salsa and hummus can play the role of superstar when it comes to serving up game day grub.One of the benefits of cheering on your favorite teams from the couch and bringing the tailgate to your literal home field is the availability of appliances you may not otherwise have access to at the stadium like the oven or air fryer. However, that doesn’t mean missing out on the action and being sidelined in the kitchen all game or that these recipes won’t travel to a tailgate.With a flavor-packed, vibrant recipe, the lineup of Fresh Cravings Salsa offers a homemade-tasting alternative to softer, duller blends of jarred salsa. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to these recipes from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.”Kickoff your menu with an app like these Jalapeno Bacon and Salsa Biscuit Bites that meld together traditional tailgate tastes. Then put a Tex-Mex twist on a traditional favorite with this Enchilada Lasagna, perfect for feeding a crowd of hungry fans. To round out the playbook, this Layered Mediterranean Hummus Salad can make for an accompaniment to a variety of main courses. The cucumbers, olives, cherry tomatoes and other veggies are balanced by the savory taste of Fresh Cravings Hummus. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, it has a smooth, creamy mouthfeel.Layered Mediterranean Hummus SaladRecipe courtesy of chef George Duran Servings: 4-62          containers (10 ounces each) Fresh Cravings Hummus, any flavor1          cup sliced cucumbers1/2       cup Kalamata olives, seeded and roughly chopped1/2       cup canned garbanzo beans, drained1/4       cup crumbled feta cheese3/4       cup cherry tomatoes, quartered1/4       red onion, finely chopped2          tablespoons finely chopped fresh parsley 1/2       lemon, juice onlyextra-virgin olive oilzaatar, for sprinkling (optional)pita bread or tortilla chipsOn bottom of large, flat serving dish or platter, use spoon to evenly spread hummus. Layer cucumbers, olives, garbanzo beans, feta cheese, cherry tomatoes, red onion and parsley throughout hummus. Squeeze lemon juice over top. Drizzle with olive oil and sprinkle with Zaatar, if desired.  Serve immediately with pita bread or tortilla chips.Enchilada LasagnaRecipe courtesy of Chef George Duran Servings: 4-62          tablespoons olive oil1          large onion, chopped (1 cup)1          deli roasted chicken, skin and bones removed, shredded 2          tablespoons taco seasoning1          cup chicken stock or broth8          ounces cream cheese, at room temperature2          cups shredded Tex-Mex cheese blend16        ounces Fresh Cravings Chunky Salsa, plus additional for serving1          cup fresh cilantro, choppednonstick cooking spray6          flour tortillas (9 inches each)1          cup tortilla chips, crushed1          cup shredded cheddar cheesePreheat oven to 350 F.In large skillet over medium-high heat, add olive oil. Add onions and cook until soft and translucent, 4-5 minutes. Add shredded chicken and stir in taco seasoning. Add chicken broth and bring to simmer, about 5 minutes. Add cream cheese, Tex-Mex cheese, salsa and cilantro. Stir until cream cheese is melted and simmer 3-4 minutes until slightly thickened. Spray square baking dish with nonstick cooking spray. Place two tortillas in bottom of pan, folding over or trimming sides of tortillas to fit. Spoon half chicken mixture over tortillas. Repeat then place remaining tortillas over top. Mix crushed tortilla chips with cheddar cheese and sprinkle over top. Bake 30 minutes, or until lasagna is bubbling and lightly browned. Let stand 10 minutes then top with additional salsa before serving.Jalapeno Bacon and Salsa Biscuit BitesRecipe courtesy of chef George Duran Yield: 16 biscuit bites1          tube biscuit dough (8 biscuits total)7          ounces grated mozzarella cheese1/4       cup jarred jalapenos, chopped8          slices cooked bacon, chopped1          cup Fresh Cravings Restaurant Style Salsanonstick cooking sprayPreheat air fryer to 350-360 F.Divide each biscuit in half by pulling apart in centers. Use hands to flatten each biscuit into circles. Set aside. In bowl, mix mozzarella cheese with chopped jalapenos, bacon and salsa. Add heaping spoonful into each flattened biscuit and pinch each together tightly to form balls. Top each with small amount of salsa mixture. Spray nonstick cooking spray in air fryer and, working in batches, cook biscuit bites 6-9 minutes until golden brown. Serve warm. Note: If air fryer access is unavailable, biscuit bites can be baked 8-10 minutes at 400 F in oven, or until golden brown.Find more game-winning recipes made for homegating and tailgating at FreshCravings.com. More

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    Creamy Spinach, Mushroom and Lasagna Soup Recipe

    Stretch Your Grocery Budget with a Savory SolutionBy Family Features | ContributorIn today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way. Save MoneyStretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.Savor the FlavorThe savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in a recipe like Creamy Spinach, Mushroom and Lasagna Soup.One Carton, Multiple DishesThanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.Serve Up NutritionLow-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.Creamy Spinach, Mushroom and Lasagna SoupRecipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom CouncilPrep time: 10 minutesCook time: 30 minutesServings: 4 1          tablespoon extra-virgin olive oil2          cloves garlic, minced1          medium onion, small diced 8          ounces mushrooms, such as white button, crimini or portabella, sliced1          jar (24 ounces) marinara sauce1          can (15 ounces) diced tomatoes2          tablespoons tomato paste2          teaspoons balsamic vinegar1          teaspoon granulated sugar1          tablespoon dried basil1/2       teaspoon salt1          teaspoon oregano1/2       teaspoon black pepper1          bay leaf3          cups vegetable broth6          lasagna noodles, broken into pieces 1/2       cup heavy cream 5          ounces fresh baby spinach1          cup whole milk ricotta1/2       cup shredded mozzarella cheese, for toppingHeat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com. More

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    Broccoli Tater Tots

    Try out this immunity-boosting recipe!Recipe courtesy of Healthy Family ProjectPrep time: 10 minutesCook time: 25 minutesServings: 42          russet potatoes, peeled, cut into 1/2-inch cubes            cold water2          cups broccoli florets1          large egg1/2       cup panko breadcrumbs1/8       teaspoon salt1/8       teaspoon pepper1/8       teaspoon garlic powderPreheat oven to 400 F.In large stockpot, cover potatoes with cold water. Cover and bring to boil over high heat. Reduce to low and simmer 3 minutes. Add broccoli; don’t stir. Cover and cook 4-5 minutes, or until tender. Drain.In large bowl, mix egg, breadcrumbs, salt, pepper and garlic powder until just combined.In food processor, pulse potatoes and broccoli 8-10 times until finely grated. Add to breadcrumb mixture and stir to combine.Use tablespoon to scoop potato mixture into 40 mounds. Shape each into oval and place on parchment-lined baking sheet.Bake 10 minutes; flip and bake 10 minutes, or until golden brown.Find more immunity-boosting recipes at HealthyFamilyProject.com. More

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    Cinnamon: Delicious and Nutritious!

    By Lindsey Shay | ContributorCinnamon is one of my favorite spices and it is incredibly versatile for both sweet and savory recipes. From oatmeal to potatoes – cinnamon adds an extra warmth to most any food. Though, it wasn’t until I began studying nutrition that I realized the numerous health benefits that come from working cinnamon into your diet. Here are eight evidence-based health benefits of cinnamon*Cinnamon is high in a property known to have high medicinal properties.Cinnamaldehyde, the chemical compound that gives cinnamon its flavor and smell, is proven to be responsible for cinnamon’s positive effect on the health and metabolism of humans.It is loaded with antioxidants.Cinnamon has been proven high, even higher than declared superfoods, in antioxidant properties. Antioxidants can help defend your cells from damage caused by potentially harmful molecules known as free radicals. When free radicals accumulate, they may cause a state known as oxidative stress. This may damage your DNA and other important structures in your cells.It has anti-inflammatory properties. The antioxidants previously mentioned and specifically found in cinnamon have anti-inflammatory effects, which may help lower your risk of disease.Cinnamon can reduce the risk of heart disease.Cinnamon has been linked to reducing the risk of heart disease. It has been scientifically proven to reduce levels of overall cholesterol, lower “bad” LDL cholesterol and triglycerides, and even partially increase “good” HDL cholesterol levels. It has also been shown to reduce blood pressure. All factors that can drastically reduce the risk of heart disease. It lowers blood sugar levels and has proven to provide anti-diabetic effects.Cinnamon has intense blood-sugar-lowering properties. Not only does cinnamon have beneficial effects on insulin resistance, but it also lowers blood sugar through other mechanisms. Cinnamon has been shown to decrease the amount of glucose that enters your bloodstream after a meal by slowing the breakdown of carbohydrates in your digestive tract. It also contains a compound that can mimic insulin which greatly improves the glucose uptake in cells. Research has revealed that cinnamon is capable of lowering blood sugar levels by 10–29%. The most effective dose is typically 1–6 grams or around 0.5–2 teaspoons of cinnamon per day.Cinnamon may have beneficial effects on neurodegenerative diseases. Neurodegenerative diseases are the progressive loss of the structure or function of brain cells.Alzheimer’s and Parkinson’s disease are two of the most common types. Two compounds found in cinnamon appear to inhibit the buildup of a protein in the brain which is one of the hallmarks of neurodegenerative disease. It may help protect against cancer.Cinnamon has been widely researched for its potential use in cancer prevention and treatment. Research suggests that cinnamon extracts may protect against cancer by reducing the growth of cancer cells and the formation of blood vessels in tumors and appears to be toxic to cancer cells, causing cell death.Cinnamon has bacteria and infection fighting capabilities.Cinnamaldehyde, one of the main active compounds found in cinnamon, may help fight various kinds of infection. Cinnamon oil has been shown to effectively treat respiratory tract infections caused by fungi and can also inhibit the growth of certain bacteria, including Listeria and Salmonella. The antimicrobial effects of cinnamon may also help prevent tooth decay and reduce bad breath. There are different kinds of cinnamon: Ceylon and Cassia. For the greatest health benefits, Ceylon, also known as “True Cinnamon,” is the best option. *As with adding anything to your daily diet, be sure to talk to your physician first.Editor’s Note: This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment, and does not constitute medical or other professional advice.Here are a few of my self-curated and family-tested favorite recipes that include cinnamonCinnamon Roll Overnight OatsIngredients:2 1/2 cups old-fashioned rolled oats2 1/2 cups milk (I use oat milk!) 6 teaspoons Truvia brown sugar 1 ½ teaspoons vanilla extract 1 ¼ teaspoons ground Ceylon cinnamon  ½ teaspoon saltDirections:Stir oats, milk, brown sugar, vanilla, cinnamon and salt together in a large bowl. Divide among five 8-ounce jars. Screw on lids and refrigerate overnight or for up to 5 days.Cinnamon BreadIngredients:2 cups granulated sugar4 cups all-purpose flour2 tablespoons baking powder1 teaspoon salt2 eggs2 cups fat-free milk1 ½ tablespoon cinnamonDirections: Preheat oven to 350 F. Spray 2 1-lb loaf pans generously with baking spray. In a bowl, combine the sugar, flour, baking powder, and salt. Set aside.With a mixer, beat together eggs and milk.Gradually add the dry mixture to the wet until just combined. Pour mixture evenly into pans. Sprinkle cinnamon (or a cinnamon sugar mixture) on top before putting into oven. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cinnamon Paprika Sweet Potato (Baked) FriesIngredients:3 medium-large sweet potatoes½ tablespoon olive oil1 tablespoon smoked paprika1 1/2 teaspoon cinnamonSalt, to tasteDirections:Preheat oven to 350 F and line a baking sheet with parchment paper. Wash the sweet potatoes well and pat dry. Slice thinly into fries or cubes if you’d prefer.Place sliced sweet potato in a large bowl. Add in the oil, smoked paprika, cinnamon, and salt. Toss to combine until thoroughly coated in the spices.Spread the fries out on the baking tray. Bake for approximately 40 minutes or until crispy.*Sources: www.Health.ClevelandClinic.orgwww.Healthline.comwww.Health.Harvard.edu More