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    Cheese Tortellini and Cauliflower and Garlic Parmesan Chicken Tenders Recipes

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    Bring joy back to family dinnertime with these two delicious recipes from Albertson’s.Cheese Tortellini and Cauliflower with Creamy Spinach MarinaraRecipe courtesy of AlbertsonsTotal time: 20 minutesServings: 42          bags (10 ounces each) cauliflower florets18        ounces cheese tortellini, fresh or frozen1/2       tablespoon salt1          jar (24 ounces) marinara sauce8          fluid ounces heavy whipping cream1/2       teaspoon basil, dried1/4       teaspoon black pepper2          packages (5 ounces each) baby spinachFill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.Wash and dry spinach.When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.To serve, divide pasta between plates or bowls.Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard DipRecipe courtesy of AlbertsonsTotal time: 30 minutesServings: 42          tablespoons extra-virgin olive oil, divided1/4       cup mayonnaise1          teaspoon garlic powder1          teaspoon salt, divided2/3       cup Parmesan cheese, shredded1/2       cup panko breadcrumbs1/2       teaspoon paprika1 1/2    pounds boneless, skinless chicken breasts1 1/2    pounds green beans1/2       cup honey mustard dressingPreheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.Bake until tenders start to turn golden, about 10 minutes.On clean cutting board, wash, dry and trim green beans. Set aside.When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.Preheat large skillet over medium-high heat.Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.Divide chicken tenders and green beans between plates. Serve with dressing for dipping.Find more information and a seemingly endless collection of recipes at Albertsons.com. More

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      Hanukkah Recipes

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      On Hanukkah it’s traditional to eat oily foods (such as latkes and doughnuts) to commemorate the miracle of the oil in the Temple menorah lasting for eight days. Looking for recipes, tips, menus, and more for your Chanukah celebration? You’ve come to the right place! Happy Chanukah and bon appetit!Traditional Hanukkah Potato LatkesBy Miriam SzokovskiMeat/Dairy: PareveTime: 30-60 MinutesDifficulty: IntermediateHealth & Allergies: Vegetarian, Dairy-FreeIngredients:½ an onion2 tbsp. oil3 tsp. kosher salt, divided1.5 lbs. Yukon Gold potatoes2 eggs¼ cup flourOil for fryingDirections:Dice the onion and sauté it in 2 tbsp. oil and 1 tsp. salt until golden.Grate the potatoes (by hand or in a food processor). Immediately transfer the grated potato to a bowl of cold water.Place the eggs, flour, fried onion and 2 tsp. salt in a separate bowl. Drain the grated potato well, add it to the rest of the ingredients and mix immediately.Heat 2-4 tbsp. of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of the mixture into the pan. When the oil sizzles upon contact, it is ready.For uniform latkes, use a 1/4 or 1/8 cup measuring cup. Scoop the batter and gently drop it into the oil. Press down gently with the back of the measuring cup to flatten. Fry 2-3 minutes until golden, then flip the latkes and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)The Best Donut Hack That Will Save You Tons of Valuable TimeBy Miriam SzokovskiMeat/Dairy: PareveTime: > 60 MinutesDifficulty: IntermediateHealth & Allergies: Vegetarian, Dairy-Free, Nut-FreeIngredientsRhodes frozen dinner rolls (or similar)Oil for fryingJam for filling (or filling of your choice)Confectioners sugar for topping (or topping of your choice)DirectionsAllow dough to defrost and rise according to the instructions on the back of the bag.Heat oil (in a pot or deep fryer) to 350°F (180°C).Fry doughnuts for a minute or two on each side, until the outside is golden and the center is cooked through.Remove with a slotted spoon and set on a cooling rack or a plate lined with paper towels.Allow doughnuts to cool. Use a knife to poke a hole from the side into the center, fill with jam or filling of your choice. Click here for more detailed directions showing how to fill your doughnuts.Top with powdered sugar.Traditional Sufganiyot (Jelly Doughnuts)Meat/Dairy: DairyTime: > 60 MinutesDifficulty: ComplexHealth & Allergies: Nut-FreeIngredients3 cups white bread flour + more for dusting1 tsp salt1 envelope dry active yeast (2½ tsp)3/4 cup lukewarm milk2 tbsp sugar + 2-3 more cups for coating the donuts2 large eggs, lightly beaten2 tbsp unsalted butter, melted and cooled1 jar preserves/jelly of choicevegetable oil for fryingcinnamon (optional for coating doughnuts)Equipment: candy thermometer that you can clamp to the inside of your potDirectionsIn a small bowl, combine 2 tbsp of warm milk and 2 tbsp of sugar. Add the dry active yeast and let sit until foamy, about 5 minutes.In the bowl of a mixer, combine 3 cups flour and 1 tsp salt. Add yeast mix to the flour. Add the eggs and butter to the flour mixture. Mix the ingredients until they come together into a crumbly mix.Mix in the rest of the milk, 1 tbsp at a time until the dough sticks together in a ball.Turn the dough out onto a lightly floured surface and knead until the dough is smooth. (You can do this in a mixer fitted with a dough hook as well.) Form the dough into a ball and transfer it to a lightly oiled bowl, cover with a kitchen towel, and let rise until doubled in size, about 2 hours.Punch down the risen dough. Turn out onto a lightly floured surface. With a lightly floured rolling pin, gradually roll out the dough to about ½” thick. When rolling dough, let it rest periodically to relax the dough and make it easier to roll out.Cut out 3-4″ rounds with a lightly floured biscuit cutter or drinking glass. Re-roll the scraps to make more rounds.Place the doughnuts on lightly floured baking sheets that are lined with parchment paper, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 30 minutes.Heat a deep, heavy pot filled 3″ high with vegetable oil to 350º.Transfer the risen doughnuts to the pot and fry the doughnuts, a few at a time, until golden and puffed. About 1-2 minutes each side.Prepare a plate with 2-3 cups of mixed sugar and cinnamon.Lift the doughnuts from the oil using a slotted spoon and blot briefly on a paper towel-lined plate. While donuts are still hot, sprinkle with cinnamon-sugar (tongs are a good tool for holding the donuts). Set donuts aside.Fill a pastry bag (1/4” round tip), squeeze bottle or zip-top bag with the corner cut off with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1-2 tbsp of preserves into them and serve.Dreidel-Shaped Chanukah WontonsMeat/Dairy: PareveTime: > 60 MinutesDifficulty: IntermediateHealth & Allergies: Vegan, Dairy-Free, Egg-Free, Soy-FreeIngredients2 small onions, finely diced2-3 tbsp. oilsalt40 wonton wrappersoil for fryingDirectionsSauté the onions until golden.Use a dreidel cookie cutter to cut dreidels out of the wonton wrappers.Place a teaspoon of the onion mixture in the center of half the dreidel cut-outs.Dip your fingers in water and wet the edges, then carefully place a second dreidel cut out on top, and press down gently to seal.Heat oil in a shallow frying pan and fry briefly on each side until golden. Serve with the dipping condiment of your choice.Optional: take the remaining dough from the wonton wrappers (the outside of each dreidel). Add more oil to the frying pan, heat, and then toss in handfuls of the dough. Use tongs to turn the dough so it is evenly golden. Remove and immediately toss with a mixture of salt, garlic powder, and smoked paprika. Repeat until all excess dough has been used. Serve for people to snack on or dip into soup.For more recipes, tips and menus, visit chabadplano.org. More

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      Peanut Butter Ice Cream Sandwiches

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      By Georgia Peanut Commission | Contributor When the sun is shining and you need to beat the heat, cool down with a little shade and a nutty, frozen treat. This kid-favorite is a childhood classic you can customize with favorite toppings, too.Made with the protein power of peanuts, these Peanut Butter Ice Cream Sandwiches are easy to prepare on hot days that call for a cold dessert. Just bake chocolate chip cookies, spread them with peanut butter, add a scoop of ice cream and roll in chopped peanuts, chocolate chips or toasted coconut for a sweet bite of perfection.With approximately 4,000 active peanut farmers, it’s likely your peanuts – often referred to as “nutrition in a nutshell” – came from Georgia, which produces 52% of the country’s supply.Visit GAPeanuts.com for more delicious dessert ideas.[embedded content]Peanut Butter Ice Cream SandwichesRecipe courtesy of Peanut Butter Lovers and the Georgia Peanut CommissionYield: 1224        fresh baked chocolate chip cookies (about 3 inches in diameter), cooled 1 1/2    cups creamy or crunchy peanut butter1 1/2    quarts vanilla ice cream, slightly softened            chopped peanuts, for topping (optional)mini chocolate chips, for topping (optional)toasted coconut, for topping (optional)On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.Serve slightly frozen. More

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      Thanksgiving Traditions and Memory-Making Meals

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      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

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      Host a Hall of Fame Game Day Gathering

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      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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      Holiday Traditions and Special Recipes

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      by Sheryl Pidgeon

      Since my kids were little, we’ve taken to the kitchen each Chanukah to create marshmallow dreidels. Turns out the tradition has continued even now that my kids are young adults. Not only are they fun to make and delicious to eat, but they also make a great dessert display at our annual Chanukah party! 

      Marshmallow Driedels from The Pidgeon Family

      Marshmallows form the dreidels’ bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted white or milk chocolate provides a surface for colorful sprinkles.

      Ingredients:

      One bag of marshmallows

      One bag of thin pretzel sticks

      One bag of Hershey’s Kisses

      One package white chocolate chips

      One package milk, semi-sweet or dark chocolate chips

      Assorted Sprinkles

      Directions:

      Line a baking sheet with waxed or parchment paper.

      Using a separate microwave-safe bowl for each type, melt the chocolate chips over low heat, stirring frequently to prevent scorching. Remove from heat.

      Spear each marshmallow with a pretzel stick, making sure it goes about 3/4 of the way into the marshmallow. Using the pretzel stick as a handle, dip one of your treats into the chocolate so that it is completely coated.  Adhere a Hershey’s Kiss to the other end of the marshmallow.  Place on lined baking sheet and decorate with sprinkles.

      Put the marshmallow dreidels in the fridge for 10 minutes before serving.

      Enjoy! More

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      Cinnamon French Toast Casserole

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      This is the perfect breakfast casserole to prepare for an early brunch gathering because it rests overnight! Simply put it in the oven to bake the next morning and voila! You have a delicious casserole hot and ready to enjoy. Serve with maple syrup, berries, sprinkles of confectioner’s sugar, or all of the above! 

      Time: 55 minutes

      Yield: 10 servings

      Ingredients

      Casserole:• 1 pound loaf sourdough or french bread • 8 large eggs • 2 cups of 2% or whole milk • 1/2 cup heavy whipping cream • 1/2 cup granulated sugar • 1/4 cup packed light brown sugar • 2 tablespoons vanilla extract • 1 1/2 teaspoon ground cinnamon Topping: • 3/4 cup all-purpose flour • 3/4 cup packed light brown sugar • 2 teaspoon cinnamon • 1/4 teaspoon salt • 1/2 cup butter, cut into pieces 

      Directions

      Step 1

      Lightly grease your casserole dish or spray with non-stick cooking spray. 

      Step 2

      Slice your bread into 1-2 inch cubes and distribute along the bottom of the dish. 

      Step 3

      In a mixing bowl or the bowl of your stand mixer, combine eggs with milk, cream, sugars, vanilla, and cinnamon. Pour the egg mixture over the bread in the casserole dish. It is important that all of the bread is wet. 

      Step 4

      Cover the casserole dish and allow to rest in the fridge for at least 6 hours or, ideally, overnight. 

      Step 5

      You may make the topping right before baking, or it can be made ahead and stored overnight. To make the topping, combine all of the dry ingredients in a bowl. Cut in the butter until a crumble begins to form. This should resemble a streusel. 

      Step 6

      Once you are ready to bake your casserole, preheat your oven to 350 degrees F. 

      Step 7

      Evenly distribute streusel topping over the casserole. 

      Step 8

      If you desire a moist consistency, bake for 45 minutes. If you desire a firm casserole with less moisture, bake for 1 hour. Remove the casserole from the oven and serve warm. More

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      Why You Should Give Your Kids an Allowance

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      By Tanni Haas, Ph.D. | Contributor

      Experts agree that an allowance can teach kids important money management skills, like how to save for things they want, how to budget their money, and how to choose between competing spending goals. Personal finance expert Brad Munson says an allowance “is a great way to teach kids about the real value of money, how to be organized and responsible, and how to plan for the future.” Financial counselor Ray Martin, who’s the author of several books on money management, adds that an allowance is a great opportunity for kids to experiment with money and to learn from their mistakes. “It’s a way for them to learn big lessons with small amounts of money at an early age.”

      It’s important that you talk to your kids about the value of money, and it’s best to do so in the context of an actual allowance. Certified financial planner Marty Allenbaugh says that talking to your kids about money without giving them an allowance is like trying to teach them how to play the piano without ever letting them sit at the keys.

      Research shows that giving kids a regular allowance while discussing with them the importance of money makes them more financially responsible as adults. They become, as personal finance expert Evonne Lack succinctly puts it, “less likely to arrive on your doorstep years from now with a duffel bag full of dirty laundry and a mountain of credit card debt.”

      If an allowance is such a great tool for teaching kids money management, at what age should you start giving them one?

      Many parents start at age 8, but experts agree, as Mr. Martin puts it, that it’s the kid’s “aptitude not the age that really matters.” So how do you know if your kids are ready to receive and learn from an allowance? Research shows that they are ready to benefit from an allowance once they have reached certain developmental milestones, like 1) understanding that money can be exchanged for things they want, and 2) they can confidently add and subtract.

      And, here, kids differ widely. While some kids reach these milestones at age 4 or 5, others get there by age 8 or 9. “So if your child tends to shrug at money, losing it before it can find its way to his dusty piggy bank, hold off until you see signs that he enjoys saving it or thinking about how he might use it,” says Mrs. Lack.

      Finally, but not least importantly, what amount should you give your kids?

      Experts agree that, as a rule of thumb, you should give them $1 per year of age on a weekly basis: for example, a six-year-old would receive $6 a week and a ten-year-old $10 a week. The advantage of this approach is that kids get an automatic raise every birthday, eliminating the question of when their allowances will be increased. If you are really lucky, it may even reduce sibling arguments, because the younger kid will understand why the older siblings get more.

      Parents should feel free to deviate from this rule of thumb depending on whether they live in an expensive or inexpensive area, their particular financial situation, how many kids they have, and which regular expenses they or the kids are expected to pay for. As Susan Borowski, the author of “Money Crashers,” puts it, “If a straight $5 or $10 per week (or even per month) makes more sense to you than paying a dollar per year of age, then pay what works for you.”

      If your kids are very mature, you can discuss this issue with them and reach a mutual agreement on a reasonable amount. It’s useful to go through such a process with your kids, says Mr. Martin, because it “helps to develop budgeting skills, teaches responsibility, and prepares them for the realities of personal money management.”

      The allowance shouldn’t be too high. If you give kids too much, they won’t learn how to budget and allocate money because they never get a chance to prioritize among competing spending goals.

      However, the allowance shouldn’t be too high. If you give kids too much, they won’t learn how to budget and allocate money because they never get a chance to prioritize among competing spending goals. Ron Liebler, the author of “The Opposite of Spoiled: Raising Kids Who Are Grounded, Generous, and Smart About Money,” says to “give your kids just enough so that they can get some of what they want but not so much that they don’t have to make a lot of difficult trade-offs. Let them own those, so they know what it’s like to make financial decisions that resemble grown-up ones.”

      Whatever amount you ultimately decide on, make sure to follow a consistent schedule and stick with it – whether weekly or monthly. As child psychologist Dr. Mary Kelly Blakeslee says, “random payments will be frustrating and confusing, and will reduce the opportunity for learning.”

      Editor’s Note: Click Here for insights on how you can help your kids maximize their money management skills.

      ABOUT THE AUTHOR

      Tanni Haas, Ph.D. is a Professor in the Department of Communication Arts, Sciences & Disorders at the City University of New York – Brooklyn College. More

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      Honeydew Jalapeño Margarita

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      If you’re rounding up the sassiest – and most delicious – spins on the margarita for upcoming Cinco de Mayo festivities, check out this El Pepino from La Fonda on the Plaza in Santa Fe, New Mexico. Created by the historic hotel’s F & B Director John Cuviello and Beverage Manager Sara Davis, this refreshing cocktail has just the right balance of sweetness and spice. 

      La Fonda on the Plaza’s El Pepino

      Serving Size: 1 Drink

      Ingredients:

      3 jalapeño slices, muddled1.5 oz. blanco tequila.75 oz. orange liqueur1 oz honeydew jalapeño shrub1 oz. fresh-squeezed lime juiceTajin seasoning and lime wedge for rimAdditional lime wedge for garnish

      Directions:

      Run a lime wedge around the rim of a cocktail glass and dip it into Tajin seasoning. Fill glass with ice.Combine tequila, orange liqueur, honeydew jalapeño shrub, and fresh-squeezed lime juice in a cocktail shaker filled with ice.Shake and strain into prepared glass. Garnish with lime wedge and enjoy.

      Recipe courtesy of La Fonda on the Plaza in Santa Fe, New Mexico. Created by the historic hotel’s F & B Director John Cuviello and Beverage Manager Sara Davis.  More