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      Chocolate Cherry Pecan Snack Mix

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      Recipe courtesy of Emily Caruso of “Jelly Toast” on behalf of the American Pecan Promotion BoardPrep time: 5 minutesCook time: 20 minutesServings: 201          large egg white1/4       cup light brown sugar1 1/2    tablespoons unsweetened cocoa powder1/2       teaspoon vanilla extract1          teaspoon salt1          tablespoon water1 1/2    cups pecan halves1          cup dried tart cherries1          cup small pretzels3/4       cup yogurt-covered raisinsHeat oven to 325 F. In bowl, whisk egg white, brown sugar, cocoa powder, vanilla extract and salt until well blended. Add water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment-lined baking sheet.Bake 15-20 minutes, or until mixture is well set. Stir mixture several times during baking. Allow pecans to cool completely and transfer to bowl. Mix in dried cherries, pretzels and raisins.Find more regional recipe inspiration by visiting eatpecans.com. More

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      Bourbon Bacon Pecan Pie

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      By Family Features | ContributorPut a festive spin on this seasonal favorite made with the ultimate supernut due to their flavor versatility and nutritional benefits. Recipe courtesy of Emily Caruso of “Jelly Toast” on behalf of the American Pecan Promotion BoardPrep time: 20 minutesCook time: 70 minutesServings: 101          pie dough (9 inches)4          strips thick-cut bacon1/2       cup dark corn syrup1/2       cup light corn syrup1          cup light brown sugar2          tablespoons unsalted butter, melted2          tablespoons bourbon3          large eggs1/2       teaspoon salt2 1/2    cups raw pecan halvesPlace baking sheet in oven. Preheat oven to 350 F.Gently line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.In skillet, fry bacon until crisp. Remove from pan and drain on paper towels then chop into small pieces and set aside. Reserve 1/4 cup bacon grease.In large bowl, whisk dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, butter and bourbon. Add eggs and salt; whisk until mixture is even. Fold in pecan halves and chopped bacon.Pour mixture into pie crust and spread evenly with spatula. Gently cover edges of pie crust with aluminum foil. Place pie on preheated baking sheet and bake 60-70 minutes, or until pie is set in center.Remove pie from oven and cool completely before serving or chilling. Notes: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.Find more regional recipe inspiration by visiting eatpecans.com. More

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      Ultimate Cheesy Herb Sourdough Stuffing Recipe

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      Recipe courtesy of Gaby Dalkin from “What’s Gaby Cooking” 1          loaf sourdough bread with crust, cut into 1-inch cubes (roughly 8 cups)10        tablespoons butter 2          shallots, finely sliced2          celery stalks, finely chopped2          bunches green onions, thinly sliced3/4       cup chopped fresh Italian parsley2          tablespoons chopped fresh oregano2          tablespoons chopped fresh sage2          tablespoons chopped fresh thyme3          large garlic cloves, minced2          teaspoons coarse kosher salt1          teaspoon freshly ground black pepper            3          large eggs2          cups chicken broth, divided6          ounces coarsely grated Parmesan cheesePreheat oven to 375 F. On large, rimmed baking sheet, spread ripped or cubed bread. Bake until bread is dry, about 15 minutes. Cool. Leave oven on.In heavy skillet over medium heat, melt butter. Add shallots and celery; saute 5-6 minutes. Add green onions, parsley, oregano, sage, thyme, garlic, salt and pepper; saute until celery is tender, 6-8 minutes.Generously grease large skillet or ceramic baking dish. Place bread cubes in large bowl. Add warm vegetable mixture; toss to combine.In medium bowl, whisk eggs and 3/4 cup broth. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.Add 1/2-3/4 cup broth to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to serving platter. More

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      3 Steps Toward a Healthier Heart

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      By Family Features | ContributorAll aspects of health are important, but heart health is a crucial component of overall well-being. Heart disease is the leading cause of death among Americans but it doesn’t need to be – lifestyle choices play a key role in heart health and it’s never too soon to adopt healthful habits.  From exercising and getting proper sleep to healthy eating – including heart-friendly snacks like grapes – consider these simple steps.Eat RightAdopting a balanced and nutritious diet rich in fruits, vegetables, whole grains, lean proteins and healthy fats can impact heart health. As an easy, convenient, heart-healthy food, grapes are a perfect ingredient for a heart-friendly eating plan that includes recipes like Grape, Broccoli and Avocado Salad with Toasty Oat Topping. Savory broccoli slaw pairs with the delicate sweetness of crisp, juicy Grapes from California while the toasted oat topping provides a crunchy finish. Grapes are low in sodium and a good source of vitamin K, which promotes heart health, and contain 7% of the daily recommended intake of potassium, a nutrient critical to heart health. Grapes are a natural source of beneficial antioxidants and other polyphenols and help maintain healthy circulation by promoting the relaxation of blood vessels.In fact, according to a study published in the “Journal of Nutrition,” men with metabolic syndrome who consumed 1 1/2 cups of grapes every day showed reduced blood pressure, improved blood vessel function and a decrease in a key marker of inflammation.Women who consumed 1 1/4 cups of grapes every day as part of a separate study published in the “Journal of Nutrition” benefited from reduced blood triglyceride levels, LDL cholesterol levels, inflammatory proteins and other markers of heart disease.Get Quality SleepSleep is also critical for a healthy heart.  Most experts recommend 7-9 hours of sleep per night for adults. To help achieve that goal, create a bedtime routine by waking up and going to sleep at consistent times. Also ensure a comfortable sleep space by turning off electronics and setting the thermostat to a cozy temperature. ExerciseA regular exercise routine can have a positive impact on many areas of health. It can be especially beneficial for heart health by lowering blood pressure, reducing inflammation and aiding in maintaining a healthy weight. At least 150 minutes per week of moderate-intensity aerobic activity or 75 minutes of vigorous aerobic activity is recommended by the American Heart Association.  Fuel your workout and recovery with heart-healthy and hydrating foods such as grapes. Find more heart-healthy recipes at GrapesFromCalifornia.com.Grape, Broccoli and Avocado Salad with Toasty Oat ToppingPrep time: 30 minutesCook time: 5 minutesServings: 6 Toasted Oat Topping:1/2       tablespoon butter1/3       cup sliced almonds, coarsely chopped3          tablespoons steel-cut oats1/8       teaspoon seasoned salt1/4       teaspoon Italian herb seasoningDressing:6          tablespoons extra-virgin olive oil1/3       cup quartered red or green Grapes from California 1/4       cup wine vinegar1          tablespoon honey1/4       teaspoon sea saltfreshly ground pepper, to tasteSalad:1          bag (12 ounces) broccoli slaw2          cups lightly packed torn curly kale1 1/2    cups halved Grapes from California1/2       cup minced red onion1/3       cup chopped dried figsfreshly ground pepper, to taste1          large, firm but ripe avocado, dicedTo make toasted oat topping: In medium skillet over medium-low heat, cook butter, almonds, oats, salt and Italian herb seasoning about 5 minutes, or until lightly toasted and fragrant, stirring frequently.To make dressing: In small blender, puree olive oil, grapes, wine vinegar, honey, sea salt and pepper, to taste, until smooth.To make salad: In large bowl, mix broccoli slaw, kale, grapes, red onion and figs; season with pepper, to taste, and drizzle with dressing; toss well to coat. Add avocado and toss lightly. Transfer to six serving plates or bowls and sprinkle with toasted oat topping.Nutritional information per serving: 320 calories; 5 g protein; 29 g carbohydrates; 22 g fat (62% calories from fat); 3.5 g saturated fat (10% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 7 g fiber.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. More

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      Honey Cake Recipe

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      By Ruth Webber | MyJewishLearning.comThis honey cake represents not only tradition and renewal in the New Year, but the endurance of survivors. Holocaust survivor Ruth Webber crafts this dessert with rich ingredients like brandy, almonds and brewed coffee. This decadent honey cake will be your new Rosh Hashanah standard. This honey cake is an enduring and delicious recipe that continues to be passed on. Total Time: 1 hour 40 minutes Yield: 2 loaves 1xIngredients½ cup vegetable oil, plus more for greasing the pans1 ½ cups honey1 cup strong brewed coffee½ cup dried cherries, cut into small pieces*3 Tbsp brandy½ cup sliced almonds3 ½ cups + 1-2 tsp all-purpose flour1 ¼ cups packed brown sugar4 eggs1 tsp baking powder1 tsp baking soda¼ tsp salt¼ tsp ground cloves½ tsp ground ginger¼ tsp ground nutmeg1 tsp ground cinnamon1 Tbsp orange zest*Note: If you don’t have dried cherries, you use something else and improvise. InstructionsPreheat the oven to 325°F. Grease two 5-by-9-inch loaf pans and line them with wax paper, then grease the paper.In a saucepan, bring the honey and coffee to a boil; set aside to cool.Soak the dried cherries in the brandy for about 30 minutes, then drain. In a small bowl, mix the almonds and cherries with 1-2 tsp flour to coat (this prevents them from sinking to the bottom of the cake).In the bowl of an electric mixer, blend ½ cup oil, sugar and eggs. In a separate bowl, combine the remaining 3½ cups flour, baking powder, baking soda, salt, cloves, ginger, nutmeg and cinnamon. Stir the dry ingredients into the mixer alternately with the coffee mixture until smooth. Fold in the almond-cherry mixture and orange zest.Pour the batter into the prepared loaf pans and bake for 1 hour 10 minutes, or until a rich golden brown. Do not remove. Turn off the oven and leave the cakes in the oven to gradually cool for at least 10 minutes, to prevent them from caving.Continue the cooling for another 15 minutes out of the oven. Run a knife around the inside of the pan, then put a plate over the pan and flip it over. Slice and serve.This recipe is from “Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors.” More

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      Game Day Appetizer Recipes

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      By Family Features | ContributorBefore the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.Visit Culinary.net to find more touchdown-worthy tailgate recipes.Add Savory Spice to Game Day CelebrationsPowering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.Game Day Buffalo Chicken DipServings: 3-42          cups shredded chicken8          ounces cream cheese 1/2       cup sour cream1 1/2    cups sharp cheddar cheese, plus additional for topping, divided1/2       teaspoon onion powder1/2       teaspoon garlic powder1          heavy pinch dried dill1/2       cup hot sauce2          green onions, choppedblue cheese crumbleschips vegetable sticksHeat oven to 400 F. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.Bake until cheese is melted, approximately 15 minutes.Top with blue cheese crumbles and chopped green onion.Serve warm with chips and vegetable sticks.Score a Touchdown with a Game Day DipOne of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives – and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.Game Day Taco DipPrep time: 25 minutesCook time: 5 minutesServings: 121          pound ground beef1          package (1 ounce) taco seasoning1/4       cup water2          tablespoons minced cilantro1          can (16 ounces) refried beans, zesty salsa flavor1          jar (16 ounces) thick and chunky salsa, medium or hot2          cups guacamole1/2       cup sour cream3          packages (5 ounces each) Fresh Express Butter Supreme1 1/2    cups shredded sharp cheddar cheese1          cup tomatoes, chopped1          can (2 1/4 ounces) sliced black olives, drained1          package (14 ounces) tortilla chipsIn skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.Just Wing ItSkip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill. Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game. Game Day Chicken WingsTotal time: 50 minutesServings: 41/2       cup butter, cubed1/3       cup flour2          teaspoons paprika1          teaspoon garlic powder1          teaspoon salt1          teaspoon black pepper10        chicken wingettes, thawed            dipping sauces (optional)            fresh parsley (optional)Preheat oven to 425 F.Line baking sheet with foil. Arrange butter cubes on foil.In medium bowl, combine flour, paprika, garlic powder, salt and pepper.Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet. Bake wings 30 minutes.Turn wings over and bake 15 minutes, or until crispy and fully cooked.Serve with dipping sauces and sprinkle with fresh parsley, if desired. More

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      Mixed Berry-Lime Smoothie Bowl with Banana and Granola

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      Recipe courtesy of Safeway and Albertsons Total time: 10 minutesYield: 3 cups1          banana1/2       package (6 ounces) O Organics blackberries1/2       lime2          cups O Organics frozen mixed berries1          cup plain O Organics Greek yogurt4          fluid ounces O Organics whole milk1/8       cup O Organics honey1/4       teaspoon ground cinnamon2/3       cup O Organics granola of choiceWash and dry banana and blackberries.Peel and thinly slice banana; set aside.Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes.To serve, divide smoothie between bowls and top with banana, blackberries and granola. More

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      Ribeye Steak, Grape Tomato and Mushroom Kebabs

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      Recipe courtesy of Safeway and AlbertsonsTotal time: 30 minutes2          cloves garlic1/2       small bunch Italian (flat-leaf) parsley1/4       cup O Organics extra-virgin olive oil1/8       cup red wine vinegar2          teaspoons O Organics Dijon mustard1/2       teaspoon salt1/2       teaspoon black pepper3/4       pound O Organics ribeye steak1/2       pint O Organics grape tomatoes1/4       pound O Organics white mushrooms            green pepper, sliced (optional) 1/2       medium red onion6          skewersPeel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.Cut steak into cubes; transfer to marinade bowl and toss to coat.Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.Heat grill pan, outdoor grill or skillet to medium-high heat.Thread steak and vegetables onto six skewers. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.To serve, plate kebabs and sprinkle with remaining minced parsley.  More