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    Lemon Chicken Orzo Soup

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    Recipe courtesy of “Cookin’ Savvy”Servings: 4-62          carrots2          celery stalks3          tablespoons butter2          cups cooked, chopped chicken1/3       cup lemon juice2          teaspoons lemon pepper6          cups broth1          cup orzo1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon thyme1          tablespoon sugar1          cup heavy creamsalt, to tastepepper, to tastecucumber sandwiches, for servingChop carrots and celery. In pot, saute with butter.In bowl, mix chicken with lemon juice and lemon pepper then set aside.After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.Add salt and pepper, to taste. Serve with cucumber sandwiches.Editor’s Note: Find more soup inspiration at Culinary.net. More

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      Cheesy Meatball Bombs

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      By Family Features | ContributorRecipe courtesy of “Cookin’ Savvy”Servings: 41          puff pastry sheet12        thawed meatballs1          package (8 ounces) shredded mozzarella cheesemarinara sauce, for servingBuffalo sauce, for servingbarbecue sauce, for servingHeat oven to 425 F.Use rolling pin to thin out puff pastry then cut into 12 squares.Place one meatball in each square with cheese. Close pastries around cheese and meatballs. For visible meatballs, leave hole on top of pastries. Place each ball in hole of muffin tin.Bake 10-15 minutes. Pastry should be golden brown. Remove from pan and serve with marinara, Buffalo and barbecue dipping sauces.Tip: Recipe can be doubled or tripled, as needed.Discover more snack hacks at Culinary.net. More

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      Spinach Dip in Bunny-Shaped Crescent Rolls

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      by Family Features | ContributorTo make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.Add in Parmesan and mozzarella cheeses then stir until combined. Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.This dish is made for a crowd, served warm and full of cheesy goodness. [embedded content] More

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      Mini Easter Bundt Cakes

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      Recipe courtesy of “Cookin’ Savvy”Yield: 24 mini bundts1          box confetti cake mix1          stick butter, melted4          eggs1          cup milkChocolate Toppers:1          cup each color melting chips of desired colorssilicone Easter candy molds of desired shapes1          pouch ready-made green icingHeat oven to 350 F.Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.Find more ways to elevate Easter celebrations with food by visiting Culinary.net. More

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      Avocado, Brussels Sprouts, Kale and Date Salad

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      As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados can be part of a heart-healthy eating pattern when consumed in place of saturated fats.Servings: 8Dressing:1          tablespoon lemon juice2          tablespoons apple cider vinegar4          dates, pitted, softened2          teaspoons Dijon mustard1/4       cup olive oil2          Avocados From Mexico, sliced6          cups Brussels sprouts, shaved or shredded3          cups lacinto (dinosaur) kale, shredded1          cup red onion, sliced1/2       cup pistachios (or pumpkin seeds), shelledreduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.Serve with shaved Parmesan cheese, if desired.Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition. More

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      Mint Brownies

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      Recipe courtesy of Culinary.netThese Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.Servings: 9-12            Nonstick cooking spray1          box supreme brownie mix with chocolate syrup pouch3          tablespoons water1/3       cup vegetable oil1          eggFilling:3 1/2    cups powdered sugar1/4       cup butter, softened1/4       cup whipping cream5          ounces cream cheese, softened1/2       teaspoon peppermint extract5          drops green food colorTopping:1/2       cup whipping cream1          bag (12 ounces) chocolate chips1/2       cup butterHeat oven to 350 F.Spray 8-by-8-inch pan with nonstick cooking spray.In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.Before serving, let brownies set 10 minutes at room temperature.Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.Find more seasonal dessert recipes at Culinary.net. More

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      Irish Beef and Beer Pot Pie

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          cup stout beer3          tablespoons flour1          can (15 ounces) tomato puree1          tablespoon Worcestershire sauce1          tablespoon garlic powder1          cup beef broth1          bag (28 ounces) hashbrowns with peppers and onions1          can (14 ounces) carrots, drained1          can (14 ounces) peas, drainedsalt, to tastepepper, to taste1          sheet puff pastry, thawed1          eggHeat oven to 400 F.In large skillet or Dutch oven, brown ground beef; drain and set aside.Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.Discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net. More

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      Lucky Shamrock Cookies

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      Recipe courtesy of Culinary.netThese Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.Mint Chocolate Chip CookiesServings: 24-322 1/2    cups flour1          teaspoon baking soda1/2       teaspoon salt1          cup butter, softened1 1/4    cups sugar2          eggs30        drops green food coloring1          teaspoon peppermint extract1          package (12 ounces) chocolate chipsHeat oven to 375 F.In large bowl, mix flour, baking soda and salt until blended. Set aside.In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined.Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.Bake 11-14 minutes, or until edges are lightly browned.Cool on wire racks.Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net. More

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      Bananas Foster French Toast

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      Total time: 30 minutesServings: 4 French Toast:4          eggs2          cups half-and-half1          teaspoon cinnamon1/2       cup sugar1          tablespoon vanilla extract1/4       stick butter1          loaf Nature’s Own Butterbread*Bananas Foster Sauce:1/2       stick butter1 1/2    cups brown sugar1          teaspoon cinnamon3          bananas, sliced lengthwise and quartered To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended.On nonstick griddle or griddle pan on medium heat, melt butter.Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.To make bananas foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas.Continue spooning sauce over bananas in pan.Plate French toast and spoon bananas with sauce on top of each French toast stack.NOTE: *This Bananas Foster French Toast recipe is made with Butterbread from Nature’s Own, which partnered with Make-A-Wish on a $500,000 donation to highlight and support wish kids through 2026.Since 1980, the global nonprofit has granted more than 375,000 wishes in the U.S. to children with critical illnesses, helping them build the strength and hope needed to fight their illnesses. Granted wishes can be life-changing, bringing a sense of normalcy to families that can impact entire communities.To celebrate the partnership, the Slice of Hope Campaign was launched, introducing in-store displays as well as a digital “Well Wish Wall” where shoppers can submit their well wishes for kids to see.“We are truly honored to partner with Make-A-Wish on this meaningful two-year journey, committing to help grant life-changing wishes. Together, we hope to continue to inspire and spread goodness, one wish at a time.”Krystle Farlow, senior director of brand management, Nature’s OwnTo learn more about the campaign, visit naturesownbread.com/make-a-wish. More