Spiced Pumpkin Bread

Just one slice of this kissed-with-spice quick bread gives you 25 percent of the vitamin A you need in a day.

Recipe Ingredients:

2 cups all-purpose flour
5 teaspoons ground allspice or pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY'S® 100% Pure Pumpkin
1 cup packed brown sugar
1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Sift flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.
3. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 200 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: .5 g Cholesterol: 25 mg Sodium: 190 mg Carbohydrates: 41 g Dietary Fiber: 2 g Sugars: 15 g Protein: 4 g.

Rustic Cranberry Loaf

There's just something deliciously comforting about a rustic loaf of bread, especially when it's loaded with sweet-tart dried cranberries and toasted pecans.

Recipe Ingredients:

Sponge:
1 3/4 cups bread flour
1 cup lukewarm water - 65°F (18.3°C) to 70°F (21.1°C)
Small pinch instant yeast

Dough:
2 1/2 cups bread flour
1/2 cup rye flour
1 1/3 cups lukewarm water - 65°F (18.3°C) to 70°F (21.1°C)
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 1/2 cups dried cranberries
1 cup pecans

Cooking Directions:

1. For Sponge: Dissolve yeast in water and stir in flour. Mix until incorporated. Allow to rise at room temperature for 12 hours, or overnight.
2. Toast pecans in a 350°F (175°C) oven for 8 to 10 minutes. Allow nuts to cool.
3. For Dough: Incorporate dry ingredients (flours, salt and yeast) in bowl of 5 quart stand mixer. Reserve 1/4 of the liquid and add the rest to the bowl. Also add the risen sponge mixture to the bowl. Mix ingredients with dough hook on slow speed until ingredients are incorporated. Dough should be fairly sticky. Increase speed of mixer to medium and mix until dough begins to smooth out and become less sticky and more resilient, 5 to 8 minutes. Slowly add the rest of the water to the dough, and continue mixing until the dough is resilient again and does not break easily when stretched, an additional 3 to 5 minutes. The dough will be very wet.
4. Pour it onto a floured surface and stretch it into a rectangle. Distribute the cranberries and pecans evenly over the dough. Roll up dough like a jelly roll to incorporate nuts and cranberries, then fold the dough in thirds.
5. Transfer dough to a clean bowl, cover and let rise at room temperature for 1 1/2 hours.
6. Remove the dough to a lightly floured table and gently stretch it into a rectangle. Fold the dough in half 3 to 4 times, until the dough is noticeably stronger and more resilient. Place the dough back in the bowl, cover and let rise for 1 hour.
7. Gently remove the dough to a lightly floured table. Divide the dough in half or in quarters, and place on a heavily floured board or cloth. Let rise covered for 45 minutes.
8. Preheat oven with a baking stone, if available, to 450°F (230°C). Steam the oven by spraying in water with a squirt bottle or throwing ice cubes into a pan placed in the bottom of the oven. A lot of steam in the oven is important for the bread to rise properly in the oven. Invert the loaves so that the floured side is on top; this is how the bread gets its decorative flour pattern. Place loaves directly on the baking stone, or on a sheet pan, and steam the oven again. Reduce the oven temperature to 400°F (205°C), and bake for 35 minutes to 1 hour, depending on the size of the loaves. The bread should sound hollow when tapped on the bottom, and register an internal temperature of 200°F (93.3°C). For a thicker, crisper crust, allow the bread to bake an additional few minutes.

Herb Onion Rolls

With just one rising required, you can add these flavorful dinner rolls to your list of quick and easy homemade yeast breads.

Recipe Ingredients:

4 teaspoons rapid rise or instant yeast
1 teaspoon salt
1 1/2 cups whole wheat flour
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried tarragon
2 tablespoons honey
1/4 cup canola oil
1 cup warm skim milk
1 cup warm water
1/2 cup chopped green onion
2 cups all-purpose flour

Cooking Directions:

1. thoroughly oil 18 muffin pan cups.
2. In large mixing bowl, combine yeast, salt whole wheat flour, basil, oregano and tarragon. Mix to combine ingredients.
3. In second bowl, whisk together honey, canola oil, milk and water. Add to dry ingredients along with chopped green onion and beat slowly to combine ingredients.
4. While beating, add all-purpose flour to make soft dough. If dough is sticky, add more all-purpose flour to get the right consistency. Continue to beat slowly or knead by hand for 5 to 6 minutes. Cover dough and allow to rest for 10 minutes.
5. Divide dough into 18 equal size pieces. Form into balls and place into prepared muffin cups. Cover with clean cloth and allow rolls to rise in warm place for 25 minutes or until rolls have doubled in size.
6. Bake at 375°F (190°C) for 18 to 20 minutes or until rolls sound hollow when lightly tapped. Remove rolls from pan and cool on wire rack.

Makes 18 rolls.

Nutritional Information Per Serving (1/18 of recipe; 1 roll): Calories 120; Total Fat 3.5g; Saturated Fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrates 20g; Fiber 2g; Protein 4g.

BBQ Pulled Pork Pizza

To reduce the prep time to about 10 minutes, use your favorite store-bought pizza dough—you’ll need about 3/4 pound. To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro.

Recipe Ingredients:

Pizza Dough:
2 tablespoons water, warm (115°F to 120°F)
1/2 teaspoon active dry yeast
1 2/3 cups all-purpose flour
1/2 cup water, cool (65°F to 70°F)
1 teaspoon salt
Olive oil for the bowl

Toppings for Assembling Pizza:
6 ounces cooked pulled pork
1/4 cup barbecue sauce, purchased or homemade
1/2 cup shredded smoked Gouda, smoked mozzarella, mozzarella, or Monterey Jack cheese
3 green onions, cut into 1-inch pieces

Cooking Directions:

1. For Pizza Dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes then mix on medium speed until the dough is smooth, elastic and slightly sticky, about 3 minutes.
2. Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes.
3. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
4. Transfer the dough to a countertop and return it to room temperature, 1 to 2 hour.
5. To Assemble Pizza: Preheat an oven, along with a pizza stone if you have one, to 500°F (260°C).
6. On a lightly floured surface, roll or stretch the dough out to a 12 to 14-inch round. Transfer the dough to a pizza pan or a flour-or-cornmeal dusted pizza paddle.
7. Top with the barbecue sauce, cheese, pork, and green onions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.
8. Cut into wedges and serve.

Cheese "Steak" Pizza

Almost as easy as having pizza delivered to your door—and no tipping the delivery person! A ready-made pizza crust, topped with familiar cheese steak sandwich fillings, makes a quick and easy main dish kids and adults alike will enjoy. Serve with a simple tossed green salad and a cool beverage for a complete meal.

Recipe Ingredients:

1 pound ground beef
1 small onion, sliced thin, separated into rings
1 small green or red bell pepper, cut into thin strips
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (16-ounce) package thick pre-baked pizza crust (12-inch)
2 cups shredded mozzarella cheese

Cooking Directions:

1. Preheat oven to 400°F (205°C). Brown ground beef in large nonstick skillet over medium heat 6 minutes. Add onion and bell pepper; cook until beef is not pink and vegetables are crisp-tender, breaking beef up into small crumbles. Pour off drippings; season with salt and pepper.
2. Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.

Pizza Di Napoli

This Neapolitan delight is simple, yet offers a perfect marriage of flavors with pesto, plum tomatoes, fresh mozzarella, ripe olives and fresh oregano leaves.

Recipe Ingredients:

3 tablespoons pesto sauce
1 (12-inch) pre-baked pizza crust
3 plum tomatoes, sliced
1 (4-ounce) ball Wisconsin Fresh Mozzarella Cheese, thinly sliced
1/3 cup pitted ripe olive slivers
1 tablespoon minced fresh oregano leaves

Cooking Directions:

1. Preheat the oven to 450°F (230°C). Place the pizza crust on a cookie sheet.
2. Spread pesto evenly over pizza crust. Top with tomato slices, mozzarella cheese and olives.
3. Bake for 8 minutes or until cheese is melted. Sprinkle with oregano.

Makes 4 servings.

Variations:

• Pizza Primavera: Omit the pesto, tomatoes, olives and oregano. Spread crust with 1/4 cup commercial Alfredo sauce; top with 1 cup yellow summer squash slices, 1/4 cup thawed frozen peas, 2 ounces thinly sliced prosciutto, julienne cut, and cheese. Bake as directed. Sprinkle with 2 tablespoons slivered fresh basil leaves.
• Tri-Pepper Pizza: Omit the pesto, tomatoes and olives. Top crust with 1/2 cup each: yellow, red, and orange or green bell pepper strips and 1/4 cup red onion slivers. Dot with 1/2 cup chopped marinated sun-dried tomatoes. Top with cubed or diced Mozzarella cheese and 1/4 cup grated Wisconsin Asiago cheese. Bake as directed; sprinkle with oregano.

Mushroom Wellington

Looking for a festive vegetarian dish for the holidays? Look no further than this delicious recipe courtesy of the Mushroom Council.

Recipe Ingredients:

6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
3.5 ounces baby spinach
4 sprigs thyme
1 sheet frozen puff pastry, partially thawed
1 large egg, beaten
1 tablespoon Dijon mustard
Salt and ground black pepper to taste

Cooking Directions:

1. Preheat the oven to 400°F (205°C).
2. Place a large frying pan over medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and ground black pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelized, remove the onions from the pan and set aside.
3. Return the pan to the heat and add the baby spinach and cook until wilted. Remove the baby spinach from the pan and set aside.
4. Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and ground black pepper, and cook for 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the Dijon mustard.
5. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelized onions over the middle third of the pastry, making sure to leave 1-inch at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
6. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
7. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
8. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Tofu Manicotti

Tofu, low-fat cheese, and fat-free milk help make this Italian favorite low in fat and low in calories. To fill manicotti shells, use a small spoon to fill each shell with about 1/4 cup of the filling. The spoon should be smaller in diameter than the shell so you can fill the shell without tearing the pasta.

Recipe Ingredients:

8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded low-fat cheddar cheese

Cooking Directions:

1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a preheated 350°F (175°C) oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 285, total fat: 7g, cholesterol: 13mg, sodium: 347mg, carbohydrate: 36g, protein: 19g.

Baked Polenta with Provolone, Roasted Peppers and Mushrooms

Versatile and delicious served as is, or topped with marinara sauce, or other complementary sauce, this makes a wonderful meatless entrée, appetizer or side dish.

Recipe Ingredients:

Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shiitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper

10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Makes 8 to 10 entrée servings; 24 appetizer servings.

Goat Curry

Ingredients

• 3 pounds lean goat meat, cut into 1 or 1 1/2-inch cubes, excess fat removed
• 1 tablespoon clarified butter (gheu)
• 1 1/2-inch piece fresh gingerroot, peeled and minced to fine paste
• 6 medium cloves garlic, peeled and minced and mashed to paste
• 6 red dried chili peppers, stemmed, seeded, soaked in 1/2 cup hot water
• until doubled in size, drained and minced to fine paste
• 1/2 cup unflavored plain yogurt, lightly beaten
• 1/2 teaspoon turmeric powder
• Salt to taste
• 4 tablespoons light oil (any variety)
• 1 pound yellow or white onion, peeled and chopped fine (to yield 4 cups)
• 3-4 medium size vine-ripped red tomato, finely chopped or mashed
• 1 tablespoon cumin, dry-roasted and ground
• 1 1/2 tablespoon coriander, dry-roasted and ground
• 1 teaspoon fennel seed, dry-roasted and ground
• 1/2 cup water or more if needed
• 2-teaspoon Nepali garam masala or masu ko masala
• 1 or 2 bunches of cilantro leaves, washed well, chopped
• 4 scallions, white and pale green parts only, sliced

Instructions

Yields: 4-6 servings. Wash meat pieces thoroughly with cold water.
Cut into 1 or a 1/2 inch pieces.
Trim away as much visible fat as possible.
Prepare the herb and spices as indicated in the ingredients.
In a mixing bowl, combine meat, clarified butter, ginger, garlic, chili, yogurt, turmeric and salt. Rub and message well into each piece vigorously by using hand. Cover and allow the meat to marinate up to four hours in room temperature or can be placed in the refrigerator overnight.
Bring it back to room temperature before cooking.
When ready to proceed, heat oil in a heavy-bottomed saucepan over medium-high heat.
When hot, add onion and cook until golden brown and until the oil starts separating from the side of the pan. Add tomato and cook until all the moisture has evaporated, stirring frequently. Mix ground cumin, coriander and fennel.
Add marinated meat pieces and mix to coat the spices well. Add 1/2 cup of water and continue cooking covered. When it is boiling, reduce the heat to simmer. Continue cooking until the meat is tender and the sauce is reduced and thickened. At this stage of cooking, the oil will start to separate and float on top of the gravy.
Add garam masala and stir well. Add more water (2 tablespoons at a time) if the meat is not cooked, continue cooking until the desired tenderness is obtained.
The secret to success this recipe is to keep adding small amount of water and let it evaporate before more is added. Remove from heat and adjust salt.
When ready to serve, transfer to serving dish, add cilantro and scallions. Serve hot. Serve with freshly boiled rice, lentil daal, and vegetable curry or with puffed bread (Poori) Nepali Garam Masala 1/2 cup cumin seeds 1/2 cup coriander seeds 1 tablespoon black peppercorn 1 tablespoon cardamom seeds 2 inch cinnamon stick 1 tablespoon whole cloves 1 teaspoon ground nutmeg Dry roast the spices except for the nutmeg separately in a pan over medium heat until fragrant. Grind to a fine powder in a spice grinder. Store in a airtight jar.

Purple Cow

Whirl together vanilla yogurt, a little milk and frozen grape juice concentrate, stir in some club soda and you've got a 'purple cow'! The kids will love it, fun name and all!

Recipe Ingredients:

1 cup (8 ounces) vanilla yogurt
1/4 cup milk
2 tablespoons frozen grape juice concentrate, slightly thawed
3/4 cup club soda or mineral water

Cooking Directions:

1. Combine yogurt, milk and juice concentrate in blender container. Cover and blend until smooth.
2. Fill 3 tall glasses with ice.
3. Add 1/2 cup grape mixture and 1/4 cup club soda to each glass. Stir and serve.

Watermelon Piña Colada

Recipe courtesy of the National Watermelon Promotion Board. Tip: For an adult version add rum!

Recipe Ingredients:

2 cups watermelon purée
1/2 cup chunked pineapple
1/2 cup vanilla yogurt
3 cups ice
2 tablespoons cream of coconut

Cooking Directions:

1. Mix all ingredients together in a blender. Blend until desired consistency and serve.

Goin' Bananas Smoothie

What could be easier? Cold milk and a frozen banana create a thick and creamy smoothie that's as simple to make as it is yummy -- plus it's good for you, too! (And kids love it!)
A Family-Favorites Recipe.

Recipe Ingredients:

1 1/2 cups 2% milk
1 medium frozen banana, broken into chunks
2 teaspoons granulated or brown sugar, honey or other sweetener, as desired
1/2 teaspoon vanilla extract

Cooking Directions:

1. In a blender, combine milk, frozen banana, sugar, and vanilla extract. Blend until smooth, about 20 seconds.
2. Pour into glasses and serve immediately.

Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): 171.3 calories; 20% calories from fat; 3.8g total fat; 14.6mg cholesterol; 75.8mg sodium; 519.6mg potassium; 28.4g carbohydrates; 1.8g fiber; 21.9g sugar; 26.7g net carbs; 6.8g protein.

Easy Fruit Frosty

Easy, fruity, frosty — and a very good punch that's perfect for parties, celebrations and special occasions.

Recipe Ingredients:

1 cup granulated sugar
1 envelope unsweetened fruit-flavored drink mix (any flavor)
2 cups milk
1 quart vanilla ice cream, softened
1 (28-ounce) bottle carbonated water, chilled

Cooking Directions:

1. In a large mixing bowl combine the sugar and soft drink mix. Add milk; stir to dissolve sugar. Add ice cream; stir gently to mix. Slowly pour in the chilled carbonated water; stir.
2. To serve, ladle into glasses.

Italian Cream Soda

Easily turn your kitchen into a specialty soda parlor when you serve this deliciously simple-to-make Italian cream soda!

Recipe Ingredients:

3 tablespoons (1 1/2 ounces) HERSHEY'S Strawberry Syrup
3 tablespoons (1 1/2 ounces) heavy cream or half-and-half
1 cup crushed ice
12 ounces club soda , chilled
3 tablespoons sweetened whipped cream or topping

Cooking Directions:

1. Stir together strawberry syrup and cream in 12 ounce glass.
2. Add ice.
3. Fill glass with club soda; stir. Garnish with whipped cream. Serve immediately.

Brazilian Lemonade

Brazilian lemons look and taste more like common (Persian) limes, so this lemonade recipe does not call for lemons. The touch of sweetened condensed milk gives this drink a rich, subtle creaminess while the blender creates a frothy finish. This refreshing cooler, ideal on a hot summer day, is best served immediately as it becomes bitter tasting when made ahead of time.

Recipe Ingredients:

4 fresh limes, washed thoroughly
6 cups water - divided use
1 cup granulated sugar - divided use
1/2 cup NESTLÉ® CARNATION® Sweetened Condensed Milk - divided use
14 ice cubes (1 tray) - divided use, plus more for serving

Cooking Directions:

1. Cut off ends of each lime and cut each into 8 wedges. Place 16 wedges, 3 cups water, 1/2 cup sugar, 1/4 cup sweetened condensed milk and 7 ice cubes in blender. Cover; blend for 20 seconds. (Blending longer will cause drink to become bitter.)
   
2. Strain through a fine mesh strainer into pitcher to remove rinds.
   
3. Repeat with remaining ingredients.
   
4. Best served immediately over ice cubes or crushed ice.

Makes 8 (1 cup) servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 170 Calories from Fat: 15 Total Fat: 1.5 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 30 mg Carbohydrates: 39 g Dietary Fiber: 1 g Sugars: 36 g Protein: 2 g

Frozen Yogurt Apricot Float

Pour chilled apricot nectar and sparkling water into a tall glass, stir and add a scoop of peach flavored frozen yogurt...and joila! A yummy float!

Recipe Ingredients:

3/4 cup chilled apricot nectar
1/2 cup chilled sparkling water
2 scoops melba frozen yogurt

Cooking Directions:

Put juice and sparkling water into large tall glass. Top with frozen yogurt.

Chocolate and Peanut Butter Liquid Art

Kids will love this cool looking beverage! The peanut butter and chocolate syrup makes the finished glass look like edible abstract art.

Recipe Ingredients:

2 tablespoons creamy peanut butter - divided use
1 tablespoon chocolate syrup
1 cup (8 ounces) low-fat chocolate milk

Cooking Directions:

1. With a knife, smear 1 tablespoon peanut butter randomly around the inside of a clear 16 ounce glass. Drizzle syrup around the inside of glass. Fill the glass 1/2 full with ice.
2. In a blender, process the milk and remaining 1 tablespoon peanut butter until creamy. Pour into prepared glass and serve immediately.

Makes 1 serving.
Nutritional Information Per Serving (1 recipe): Calories: 349; Calories from Fat: 168; Fat: 19g; Trans fats: 0; Cholesterol: 8mg; Carbohydrate: 33g; Protein: 16g; Fiber:3g; Sodium:297mg.

Sparkling Peaches and Cream

Luscious, thick, frothy and sparkling! Hand out the spoons when you serve this peachy, creamy liquid confection.

Recipe Ingredients:

1 (16-ounce) can peach slices, chilled
1/2 cup unsweetened pineapple juice, chilled
1 large fresh egg*
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
4 ice cubes
1/3 cup light cream
2/3 cup sparkling mineral water or carbonated water, chilled
Sliced almonds (optional)

Cooking Directions:

1. In a blender container, combine the undrained peach slices, pineapple juice, egg, sugar, lemon juice, vanilla, and ice cubes. Cover and blend until smooth.
2. Stir in cream; slowly pour sparkling water down the side of the container. Stir gently with an up-and-down motion to mix.
3. Pour into 4 chilled glasses. If desired, garnish each serving with sliced almonds.

Makes 4 servings.
*Please exercise caution when using raw eggs that are uncooked in prepared food. We suggest using a pasteurized egg product for this recipe.

Iced Mochaccino

Enjoy this guilt-free low-fat, low-sugar iced mochaccino anytime you need a pick-me-up.

Recipe Ingredients:

1/4 cup hot water
2 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1 packet no-calorie sweetener (or 2 teaspoons sugar)
Ice cubes
2/3 cup steamed 1% lowfat milk

Cooking Directions:

1. Combine water, coffee granules, cocoa and sweetener in small container; stir until coffee is dissolved.
   
2. Makes 1 serving.
3. Nutritional Information Per Serving (1 recipe): Calories: 90 Calories from Fat: 15 Total Fat: 2 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium: 85 mg Carbohydrates: 11 g Dietary Fiber: 0 g Sugars: 8 g Protein: 6 g.
4. Fill tall glass three-fourths full with ice cubes. Top with milk; gently pour coffee mixture down side of glass.

Iced Dulce de Leche Latté

A refreshing, iced coffee and caramel flavored milk beverage.

Recipe Ingredients:

2 tablespoons hot water
2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
1 1/4 cups milk
1/4 cup NESTLÉ LA LECHERA Dulce de Leche, warmed

Cooking Directions:

1. Combine hot water and coffee granules in pitcher; stir until coffee is dissolved. Add milk and dulce de leche; stir until dulce de leche is dissolved.
2. Serve over ice.

French Vanilla Mocha

Treat yourself to this easy, yet rich mocha delight!

Recipe Ingredients:

3/4 cup hot water
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
1/4 cup liquid or 3 tablespoons French Vanilla Flavor NESTLÉ COFFEE-MATE Powdered Coffee Creamer
1 tablespoon NESTLÉ NESQUIK Chocolate Flavor Syrup
Whipped cream (optional)

Cooking Directions:

1. Combine water and coffee granules in large mug; stir until coffee is dissolved. Stir in Coffee-mate and Nesquik.
2. Top with whipped cream.

Makes 1 serving.
Nutritional Information Per Serving (1 recipe): Calories: 227 Calories from Fat: 106 Total Fat: 11.8 g Saturated Fat: 9.4 g Cholesterol: 20 mg Sodium: 27 mg Carbohydrates: 25 g Dietary Fiber: .5 g Sugars: 8.5 g Protein: 1.1 g.

Café con Leche Granizado

The cinnamon fragrance and the coffee flavor in this beverage completely satisfies Latin tastes. Easy and quick to prepare, this icee provides a refreshing touch to any party.

Recipe Ingredients:

2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
3 tablespoons dark brown sugar
1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
2 to 3 cups ice cubes
1/2 teaspoon ground cinnamon

Cooking Directions:

1. Place evaporated milk, sugar and coffee granules in blender; cover. Blend until sugar and coffee granules are dissolved. Add ice and cinnamon; blend until smooth.

Café Mocha Shake

Coffee and chocolate fans, this is the milkshake for you!

Recipe Ingredients:

1 1/2 cups milk
1 tablespoon NESCAFÉ CLÁSICO Pure Instant Coffee Granules
2 cups chocolate ice cream
1/4 cup chocolate morsels

Cooking Directions:

1. Place milk, coffee granules, chocolate ice cream and chocolate morsels in blender; cover. Blend until smooth. Serve immediately.

Café Latté

You can make your own café latte at home. Try topping it with frothed milk for that coffee house feel.

Recipe Ingredients:

2/3 cup 2% milk, heated*
1/3 cup hot water
4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
Granulated sugar to sweeten

Cooking Directions:

1. Combine milk, water and coffee granules in coffee mug; stir until coffee granules are dissolved. Add sugar, if desired.

Makes 1 serving.
Tip: To make milk with foam, heat milk in microwave-safe container on HIGH (100%) power for 1 minute or until milk just starts to boil. Pour into blender; cover. Blend for 20 seconds or until frothy. Or, beat with handheld mixer or vigorously with a wire whisk until frothy. Top coffee with frothed milk.

Coffee with Chocolate and Honey

Enjoy a cup of this incredible milk chocolate-infused, honey-sweetened mocha with friends.

Recipe Ingredients:

4 cups milk
3/4 cup milk chocolate morsels
2 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
1 tablespoon honey
Sweetened whipped cream

Cooking Directions:

1. Heat milk, morsels, coffee granules and honey in medium saucepan over medium heat, stirring constantly, for 5 minutes or until morsels are melted and mixture reaches a gentle boil. Remove from heat.
2. Pour evenly into 5 mugs. Top with a dollop of whipped cream; serve immediately.

Amaretto Fudge Cappuccino

Easy to make cappuccino, and great tasting too!

Recipe Ingredients:

1 cup boiling water
1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee
2 tablespoons Amaretto NESTLÉ® CARNATION® Coffee-Mate Powdered Coffee Creamer
1 tablespoon Chocolate Flavor NESTLÉ NESQUIK® Syrup
Sweetened whipped Cream and chocolate shavings for garnish (optional)

Cooking Directions:

1. Combine water and Taster's Choice in large mug; stir until coffee is dissolved. Stir in powdered creamer and chocolate syrup.
   
2. Top with whipped cream and chocolate shavings, if desired.

Makes 1 serving.
Nutritional Information Per Serving (1 recipe): Calories: 130 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 50 mg Carbohydrates: 24 g Dietary Fiber: .5 g Sugars: 22 g Protein: 0 g.

Pick-Me-Up Pumpkin Latté

Enjoy this coffeehouse-style drink anytime. The pumpkin melts right into the coffee and adds body, natural flavor and nutrition, making a satisfying specialty beverage great for all year round.

Recipe Ingredients:

1 cup strong coffee
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Fat Free or Regular Milk
1/4 cup LIBBY'S® 100% Pure Pumpkin
1 to 2 teaspoons granulated sugar
1/8 teaspoon pumpkin pie spice or ground cinnamon

Cooking Directions:

1. Combine coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in 2-cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Carefully pour into mugs.

Makes 2 (8-ounce) servings.
Tip: To make a foamy top to your latte much like your favorite coffee house creation, prepare as above. Carefully transfer hot mixture into blender container; cover with lid and then hold down lid with folded towel or potholder. Blend for 1 minute.
Nutritional Information Per Serving (1/2 of recipe using fat-free evaporated milk): Calories: 80 Calories from Fat: 0 Total Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Carbohydrates: 14 g Dietary Fiber: 1 g Sugars: 12 g Protein: 5 g.

Watermelon Pomegranate Green Tea

Recipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

4 cups watermelon purée
2 cups pomegranate juice
4 cups green tea, strong, prepared and chilled
1 cup white grape juice
Ice, as needed

Cooking Directions:

1. Mix ingredients together in a large container (except ice) and chill well.
2. Stir before serving. Serve over ice.

La Tea

If you like your coffee topped with milk and foam, wait until you try this version with tea.

Recipe Ingredients:

1/3 cup water
2 tablespoons Unsweetened NESTEA Iced Tea Concentrate
1/2 cup whole milk
1/8 teaspoon ground cinnamon (optional)

Cooking Directions:

1. Combine water and Nestea concentrate in heatproof mug. Steam milk until hot. Pour milk into mug, holding back foam with spoon. Top milk mixture with foam and sprinkle of ground cinnamon.

Cranberry Ginseng Tea

Looking for a festive nonalcoholic concoction? Stop looking, you just found it! To garnish, simply float edible flowers on top or freeze them in an ice ring.

Recipe Ingredients:

2 cups water
2 green tea bags
2 ginseng tea bags
1 mint tea bag
2 cups cranberry juice cocktail, chilled
1 cup carbonated water, chilled

Cooking Directions:

1. Bring water to boiling in saucepan. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep for 10 minutes. Remove tea bags; discard.
2. Cool at room temperature, covered, 2 hours. Transfer to pitcher; add cranberry juice and carbonated water. Serve over ice cubes. If desired, garnish with edible flowers. Chill remaining tea up to 2 days.

Makes 5 (8-ounce) servings.
Nutritional Information Per Serving (1/5 of recipe): calories: 20, total fat: 0g, cholesterol: 0mg, sodium: 5mg, carbohydrate: 0g, fiber: 0g, protein: 0g, vitamin C: 19%.

Tea-Monade

This thirst-quenching blend of freshly squeezed lemon juice and tea makes a flavorful cool drink for hot summer days.

Recipe Ingredients:

1 1/2 cups cold water
1/4 cup granulated sugar
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
1 tablespoon NESTEA Unsweetened Instant 100% Tea
Ice cubes

Cooking Directions:

1. Combine water, sugar, lemon juice and Nestea in pitcher; stir until tea is dissolved. Serve over ice.

Makes 2 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

Peachy Keen Shake

A peachy-keen, yummy peach-melba-style smoothie.

Recipe Ingredients:

1 (8-ounce) carton raspberry low-fat yogurt 
1 cup frozen unsweetened peach slices 
1 1/2 cups fat free skim or 1% lowfat milk 
1 tablespoon honey or granulated sugar 
1/2 teaspoon vanilla extract

Cooking Directions:

1.     In a blender container combine yogurt, peaches and honey or sugar. Cover and blend until nearly smooth. Add fat free skim or 1% lowfat milk and vanilla. Cover and blend until smooth.

2.     Pour into glasses; serve immediately.

Makes 4 (7-ounce) servings.

Nutritional Information Per Serving (1/4 of recipe): 124 cal., 6 g pro., 24 g carb., 1 g fat, 4 mg chol., 1 g dietary fiber, and 80 mg sodium. Daily Value: 25% calcium. dietary fiber, 52 mg sodium. Daily Value: 14% calcium.

Perfect Brewed Iced Tea

Black, Green and Oolong teas come from the same plant - Camellia sinensis - which is grown in lush climates around the world. The difference? Black and Oolong teas undergo a natural fermentation step. Green tea does not. Tea is a great source of antioxidants which help neutralize "free radicals", molecules that can damage cells. So drink to your health!
A Family-Favorites Recipe.

Recipe Ingredients:

4 regular tea bags (orange pekoe or green tea or a combination)* 
2 cups fresh cold water 
Water 
Ice cubes 
Granulated sugar or other sweetener such as Simple Syrup 
Lemon slices (optional)

Cooking Directions:

1.     Unwrap (if necessary) and carefully pull off any paper tags and tiny metal staples attached to the strings of the tea bags; tie the strings together and place the bags in a heat-proof 2-quart pitcher.

2.     Bring 2 cups cold water (always start with fresh cold water) to a rapid boil. Remove from heat and immediately pour over the tea bags. Steep tea for 15 minutes.

3.     Remove tea bags and discard.

4.     Fill the pitcher with enough water to equal 2-quarts. Cover and refrigerate until well chilled before serving. (Or to serve iced tea immediately, add a dozen or so ice cubes to tea concentrate then fill with water to the 2-quart level.)

5.     To serve, pour tea over a generous amount of ice cubes in a tall glass, stirring in desired sweetening and a squeeze of lemon, as desired.

Makes 2 quarts or 8 (1 cup) servings.

*If using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a small heatproof container, and when ready separate the liquid from the tea leaves using a mesh strainer.

Variations:

• For Southern-Style Sweet Tea: Add 1/2 to 1 cup sugar...or the amount of sugar you prefer... to the steeped tea concentrate after the tea bags are removed and prior to filling with water, stirring to dissolve the sugar before adding the additional water. 
• Add 1 flavored tea bag such as Ginger Peach, Blackberry Sage, Vanilla Almond, etc., with the orange pekoe or green tea for a decidedly refreshing change in flavor.

Note: A common question about iced tea is, "Why does my iced tea become cloudy?". There are few speculations as to why iced tea can become cloudy once it is refrigerated. The one that I tend to agree with is that it's a chemical reaction to the particles in the tap water (filtered or not) with the tea. I've lived in areas where my iced tea became cloudy every time it was refrigerated....and I've lived in areas where my iced tea never became cloudy when refrigerated (thankfully, I live in such an area now). There is an "easy fix" to the problem...simply boil a little water and add it to the cloudy tea...it will clear up almost instantly.

Laziz Lamb Handi

Lamb cubes stirred in with assorted masalas, yogurt and cream. Served with naan or steamed rice.

Ingredients

1/2 kg lamb leg cubes, boneless

500 gm desi ghee

6 onions, chopped

2 Tbsp ginger, crushed

2 Tbsp garlic paste

3-5 bay leaf

3 green cardamom

2 cinnamon (whole)

1 Tbsp cumin seeds

1 Tbsp coriander seeds (whole)

1 tsp mace (javitri)

1 1/2 tsp dry ginger powder

1/2 Tbsp red chilli powder

Salt to taste

5 tomatoes

2 cups yogurt

1 serving spoon cream

Method

Wash lamb cubes well and strain excess water.

Now heat oil/(desi ghee) in a pan and saute onion till light brown.

Then add crushed ginger, garlic paste and saute.

Next, add all the other spices with tomatoes and cook for 10-15 minutes. Keep adding water as required.

Now add mutton. Cook for 10-15 minutes more.

Add 1 liter water and steam on low flame for 30 minutes, or till tender.

Turn up flame and add yogurt and cream mixed together. Keep stirring till it comes to a boil, to avoid splitting of yogurt.

Cook till gravy becomes thick and a little dry.

Serve with naan or steamed rice.

BEEF AND VEGETABLE CHILI

Approximate Cook Time: 90 minutes

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Votes: 18
Rating: 4.44

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Ingredients

2	tablespoon(s)	coconut oil
1	large	onion(s), yellow, diced
2	tablespoon(s)	chili powder
1	teaspoon(s)	chipotle, ground
2	teaspoon(s)	sea salt, (optional)
1	teaspoon(s)	cumin
1	teaspoon(s)	garlic salt
2	pound(s)	beef - stew meat, cut into 1inch x1inch cubes
2	can(s)	tomatoes, diced (28 oz)
2	can(s)	green chilis (4 oz), diced
1/2	can(s)	jalapenos (4 oz), diced (may add more if desired)
1/2	teaspoon(s)	oregano
1/2	teaspoon(s)	thyme, dried, dried
1	whole	bay leaf(s)
8	medium	mushrooms, white button, sliced
2	medium	carrot(s), sliced
2	medium	zucchini, diced
1	medium	zucchini, yellow, diced
1	large	bell pepper(s), red, diced
5	large	kale leaves, shredded
1	tablespoon(s)	cilantro, fresh, for garnish
1	medium	onion(s), green, (about 1 tablespoon) for garnish
1	can(s)	coconut milk, full fat (403 ml), (placed in the fridge for a few hours)

 Instruction

Heat large soup pot over medium-high heat.

When hot, add coconut oil and onion to pot and brown slightly.

Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.

When onions have browned slightly, add beef and brown on all sides.

Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.

Add zucchini and red pepper, and cook for another 20 minutes.

Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.

Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.