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      Easy Easter Eats

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      One-pan dishes to make hosting simpleBy Family Features | ContributorEven if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration.Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake – a perfect complement to the savory roast and veggies.Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth.For more Easter recipe inspiration, visit Culinary.net.Easter RoastYield: 1 roastSaltpeppergarlic powder1 roast (3 pounds)1 bag (1 pound) baby carrots1 bag (1 1/2 pounds) trio potatoes orpotato of choice3 cups beef broth1 can (10 ounces) cream of mushroom soup1 tablespoon garlic pepper3 tablespoons brown sugar1 onion, roughly chopped1 bundle asparagusPreheat oven to 350 F. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan. Place carrots on one side of roasting pan and potatoes on other side. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes. Serve from pan or place on platter for more formal presentation.Refrigerator RollsYield: 18 rolls2 packages yeast1/2 cup sugar2 cups lukewarm water6-7 cups all-purpose flour, divided2 teaspoons salt2 eggs1 stick softened butteroil, dividedIn large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface. Wash and dry bowl then grease with drizzle of oil. Place dough in bowl and let rise 1 hour or store in refrigerator if making in advance. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour. Heat oven to 350 F. Bake rolls 30 minutes.Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.Blueberry CrumbleYield: 1 cake1 can blueberry pie filling1 box yellow cake mix1 bag (4 ounces) chopped pecans1 stick butter, melted1/4 cup oilwhipped cream, for serving (optional)vanilla ice cream, for serving (optional)Preheat oven to 350 F. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter. Bake 1 hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream, if desired. More

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      SPINACH DIP WITH A FESTIVE TWIST

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      To 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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      Orange Juice Biscuits

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      by Family Features | ContributorBy delivering a powerful combination of vitamins, minerals and phytonutrients that have associated health benefits,  Florida Orange Juice can support healthy immune systems and overall health.With no added sugar, 100% orange juice comes coupled with essential nutrients like vitamin C, potassium, folate and thiamin. Orange juice is one of nature’s nutrient-rich foods, and it can serve as a substitution for sugar-sweetened beverages in the diets of both children and adults while providing a convenient way to complement whole fruit intake to help reach one’s daily fruit intake recommendations.  “Families across the country are planning spring vacations and springtime brunches, so it’s an important time to think about wellness and immune health,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “As the ultimate drink for spring, 100% orange juice is a healthy option while on the go and it’s easy to add into almost any recipe. It’s rich in vitamin C and includes other nutrients like potassium, folate and thiamin, making it a great choice for overall wellness.”Orange Juice BiscuitsOrange Butter Sauce:1 1/2    cups Florida Orange Juice2 1/2    tablespoons unsalted butterOrange Biscuits:1 1/2    tablespoons granulated sugar2          teaspoons grated orange zest2          cups bleached all-purpose flour, plus additional for kneading1 2/3    tablespoons baking powder3/4       teaspoon salt1/2       cup shortening1/2       cup whole milk1/4       cup Florida Orange JuiceTo make orange butter sauce: Boil orange juice 5 minutes, or until reduced by half. Add butter and stir until melted. Remove from heat.To make orange biscuits: Preheat oven to 425 F.Use fingers to rub sugar and zest together until sugar is moistened and looks like wet sand.In large bowl, whisk orange sugar, 2 cups flour, baking powder and salt. Using two forks or pastry blender, cut in shortening to size of small peas.Combine milk and orange juice then stir into flour mixture to make sticky dough.Turn out dough onto well-floured work surface. Sprinkle top with flour and knead about six times while folding dough over in half and using more flour as needed.Pat dough out to 3/4-inch thickness. Cut out biscuits with round cutter by dipping cutter in flour then pressing into dough. Do not turn cutter while pressing.Place biscuits close together but not touching on baking sheet.Gather dough scraps and fold 2-3 times, pat out again and cut biscuits. Repeat until dough is used.Brush tops with orange butter sauce. Bake 15-20 minutes, or until lightly browned.Serve warm or at room temperature with remaining sauce.To find more recipes, visit FloridaJuice.com. More

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      Smoky Chorizo and Chicken Pozole Recipe

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      By Family Features | Contributor If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors.This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor.Smoky Chorizo and Chicken PozolePrep time: 5 minutesCook time: 30 minutesServings: 6-82          tablespoons olive oil1          large white or yellow onion, finely chopped1          teaspoon kosher salt, plus additional, to taste (optional)1          package (9 ounces) Cacique Pork Chorizo2          teaspoons smoked paprika1          teaspoon dried Mexican oregano1          container (16 ounces) Cacique Medium Homestyle Salsa1          quart chicken stock2          pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced1          can (25 ounces) white hominy, drained and rinsed1          lime, cut into wedges3/4       cup crumbled Cacique Ranchero Queso Fresco1/2       cup chopped cilantroIn large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.Find more comforting recipes at caciquefoods.com. More

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      Popovers with Cranberry Butter

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      By Family Features | ContributorWhen it’s time for a celebration, eggs are at the heart of many favorite recipes. They are an invaluable ingredient to hosts, delivering convenience and inspiration for hors d’oeuvres, baked treats, traditional dishes perfect for entertaining and more.Eggs keep baked favorites (and festivities) from falling flat. In only 10 minutes prep time and with a few simple ingredients, you can make crowd-pleasing recipes like these Popovers with Cranberry Butter from best-selling author and international social media chef Shereen Pavlides. Start by whisking the star of the show – eggs – with flour, salt and milk to a silky-smooth texture. Cover and refrigerate the thin batter for 6 hours, or overnight, then bake in a popover pan (or try a muffin pan) to warm, eggy, flaky perfection.Then combine softened butter and cranberry sauce with a pinch of salt before spreading on the melt-in-your-mouth popovers. For an extra special touch, consider whipping up homemade cranberry sauce rather than using a store-bought version.Whether it’s served as an appetizer or light dessert, this savory-with-a-touch-of-sweet recipe can become part of your family’s most cherished traditions.Popovers with Cranberry Butter Recipe courtesy of Shereen Pavlides (@CookingwithShereen) on behalf of the American Egg BoardPrep time: 10 minutes Cook time: 45-50 minutes Yield: 6 popovers   Popovers: 1 1/3    cups all-purpose flour1          teaspoon kosher salt 1 1/3    cups whole milk4          large eggs2          tablespoons avocado or vegetable oil             nonstick cooking sprayCranberry Butter:1/2       cup unsalted butter, softened 2          tablespoons cranberry sauce 1          pinch saltTo make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.Heat oven to 375 F.Place 6-cup popover pan in oven 10 minutes.Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.Bake until puffed high and cooked through, 45-50 minutes. To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.Remove popovers from oven and serve with cranberry butter.For more recipes: IncredibleEgg.org/invaluableegg More

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      Spiced Apple Crumble

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      Courtesy of Culinary.netThis scrumptious Spiced Apple Crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to pack up and deliver to your next gathering of loved ones. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-with-goodness dessert no one can forget. [embedded content]Spiced Apple CrumbleServings: 6-8Filling:6          medium Honeycrisp apples, peeled and cubed1          tablespoon white flour1/2       cup white sugar1/2       teaspoon ground cinnamon1/4       teaspoon ground cloves2          lemons, juice onlyTopping:1          cup quick oats1          cup white flour1/2       cup light brown sugar1/2       cup dark brown sugar 1/2       teaspoon baking powder1          teaspoon cinnamon powder1/2       cup unsalted butter, melted1/8       teaspoon saltvanilla ice cream (optional)Preheat oven to 350 F.To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.Bake 30-40 minutes, or until golden brown. Let stand 10 minutes before serving.Serve warm with vanilla ice cream.Find more recipes for the fall season and holiday fun at Culinary.net. More

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      Iced Gingerbread Caramel Coffee

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      Prep time: 3 minutesYield: 16 ouncesDrink:1          cup ice4          tablespoons Starbucks Gingerbread Naturally Flavored Ground Coffee for double strength6          ounces water1          ounce Starbucks Caramel Macchiato Flavored CreamerToppings:whipped cream             homemade or store-bought caramel sauce 1          pinch nutmegPlace ice in 16-ounce glass. Brew gingerbread coffee with water and pour into glass. Add caramel creamer. Stir. Top with whipped cream, drizzle of caramel sauce and nutmeg.Photo courtesy of Shutterstock (friends celebrating holidays)Find more inspiration and other holiday-worthy recipes at athome.starbucks.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