Impressive Fruit Pies and Tarts Made Easy

Fresh Berry Cream Tart
Lemon Raspberry Pie
Perfect Apple Pie

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie.

Make Crusts Extra Special
When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

For more delicious recipes, visit www.pillsbury.com/pie.

Fresh Berry Cream Tart

Ingredients

Crust

• 1 Pillsbury refrigerated pie crust
• (from 14.1-ounce box), softened
• as directed on box

Filling

• 1 8-ounce package cream cheese,
• softened
• 1/3 cup sugar
• 1 tablespoon orange-flavored liqueur
• or orange juice
• 4 cups assorted fresh whole berries
• (small strawberries, blueberries,
• raspberries, and/or blackberries)
• 1/3 cup red currant jelly, melted

Preparation

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Serves
8

Preparation Time:
15 minutes

Total Time:
2 hours, 55 minutes

Lemon Raspberry Pie

Ingredients

Crust

• 1 Pillsbury refrigerated pie
• crust (from 14.1-ounce
• box), softened as
• directed on box
• 1 teaspoon flour
• 2 tablespoons finely
• chopped pecans

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or
• butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping

• 2 3-ounce packages cream
• cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen
• whipped topping,
• thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or
• frozen raspberries
• without syrup, thawed,
• dried on paper towels
• Mint sprigs, if desired

Preparation

1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

Serves
8

Preparation Time:
45 minutes

Total Time:
3 hours, 45 minutes

Perfect Apple Pie

Ingredients

Crust

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Preparation

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Serves
8

Notes, Tips & Suggestions
Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Preparation Time:
30 minutes

Ready in Time:
3 hours

SOURCE:
Pillsbury

Simple Swaps for Flavorful Eating

Greek Tzatziki Salad

(Family Features) Now that flowers are blooming and temperatures are rising, many are looking to enjoy lighter, flavorful dishes and fresh seasonal produce.

One of the easiest ways to lighten up your recipes is to swap in lower calorie ingredients that will bring in big flavor. One such ingredient, Hidden Valley Greek Yogurt Dressing, is a great alternative to mayonnaise or sauces in your salads, sandwich spreads, dips and more, packing a perfectly tangy punch for spring and summertime meals.

Nutrition consultant, registered dietitian and certified athletic trainer Dana White has some healthful swaps to make enjoying your favorite snack recipes while cutting back on the calories.

Switch up your dips. Pass up traditional onion dip for a better-for-you snack like cottage cheese. Mix cottage cheese with a flavored Greek yogurt dressing, a pinch of fresh herbs and you’ll have yourself a tasty dip to accompany those freshly-cut veggies and whole-grain pita chips.

Homemade hummus. Hummus is a great go-to snack. Opt to make your own creamy, homemade dip from garbanzo beans and olive oil instead of reaching for sour cream-based dips.

Go Greek. Lose the mayo and freshen up those cold salads like egg, tuna and chicken salad. Try this Greek Tzatziki Salad recipe which substitutes 1/4 cup of mayonnaise for 2 tablespoons of zesty Hidden Valley Greek Yogurt Ranch Dressing. You can serve up a lighter tasting dish that doesn’t skimp on the flavor.

For more family recipes, visit HiddenValley.com.

Greek Tzatziki Salad

Ingredients

• 1/2 cup prepared garlic hummus
• 1/4 cup Hidden Valley Greek Yogurt Dressing, Cucumber Dill
• 1/2 teaspoon salt
• 1 tablespoon fresh dill or mint, finely chopped
• 1/4 cup sliced scallions
• 1/2 teaspoon dried oregano
• 1 English cucumber, peeled, seeded and diced into 1/4-inch pieces
• 1 pint cherry tomatoes, each cut in half
• 1 cup red bell pepper, diced into 1/4-inch pieces
• 1 cup green bell pepper, diced into 1/4-inch pieces
• 1/2 cup pitted Kalamata olives, halved

Preparation

1. Combine hummus with dressing. Add salt and chopped dill or mint. Refrigerate.
2. In large bowl, combine scallions, oregano, cucumber, tomatoes, peppers and olives.
3. Pour refrigerated dressing over vegetables and stir until well combined.
4. Serve immediately or refrigerate salad; refrigerate or discard leftovers within two hours of preparation. Top with additional chopped herbs before serving.

Serves
6

Preparation Time:
45 minutes

SOURCE:
Hidden Valley

Hydrate Your Way to a Healthy Summer

Watermelon Juice
Watermelon Lemonade

(Family Features) Staying well-hydrated is especially important during the summer months. In addition to normal body functions, higher temperatures draw more water through perspiration, so consciously replacing your fluid content becomes essential for overall health.

“Every system in your body – from reproduction and digestion to circulation, mood and memory – depends on water,” said Elizabeth Somer, M.A., R.D., and author of several nutrition and wellness books. 

However, the Center for Disease Control and Prevention reports that 44 percent of adults drink fewer than four cups of water per day (less than half of the recommended eight glasses per day), and in some cases, no water at all.

What many people don’t realize is that beverages aren’t the only way to hydrate your body. In fact, water-dense foods such as watermelon can also boost your hydration. Sweetly flavored, low-calorie watermelon is 92 percent water and offers several nutrients along with the cancer-fighting antioxidant lycopene.

Whether eaten out of hand, tossed into a salad or blended in a healthy beverage, there are dozens of delicious ways a healthy serving of watermelon can help hydrate.

Crave-worthy snacks. Thoroughly chill the watermelon then slice, ball or cube it for a quick, refreshing and juicy boost. For kids, cut one-inch slices of the watermelon then use cookie cutters to make fun shapes for snacking.

Frozen treats. Puree watermelon, add chunks of fruit and pour into freezer molds for a sweet way to beat the heat.

Healthy juices. Make a simple Watermelon Juice for a great post-workout snack, or try this flavorful Watermelon Lemonade to put a fresh spin on a summertime favorite. Another option: add watermelon to your favorite fruit shakes or smoothies for a new flavor twist.

Salads and sandwiches. Easily add extra hydration into your regular meals by tossing chunks of watermelon into a salad or layering strips of the fruit on a sandwich or wrap.

Find more mouthwatering ideas and recipes at watermelon.org.

Watermelon Juice

Ingredients

• 1 watermelon, washed and cut into chunks.

Preparation

1. Blend 2-3 cups watermelon at a time until smooth. Strain into serving pitcher, if desired.

Serves
Vary, depending on watermelon size.

Notes, Tips & Suggestions
If not strained, juice will need to be stirred until blended prior to serving.

Watermelon Lemonade

Ingredients

• 1/2 cup lemon juice
• 2 1/2 cups water
• 2/3 cup agave syrup
• 2 cups watermelon chunks

Preparation

1. Place all ingredients in blender and blend until smooth. Serve over ice.

Serves
5 cups

SOURCE:
National Watermelon Promotion Board

Throw Your Taste Buds a Curveball

Throw Your Taste Buds a Curveball

(Family Features) Peanuts, nachos, hot dogs - all foods you'd expect to eat at the ballpark. But if you plan to enjoy baseball season from the comfort of home, it's time to shake up your game-time menu line-up with a pork-filled twist.

Check out this video, which celebrates baseball season and pork with recipes that will help make those nine innings (and whole season) an experience like no other.

These recipes - which take a fresh, trend-inspired look at ballpark favorites of sports writers across the country - are just what you need to bring winning flavor home to your next baseball game gathering... and to really knock it out of the park.   

SOURCE:
National Pork Board

Celebrate a Sweet Cinco de Mayo

Charred Corn Tacos with Radish Zucchini Slaw
Fire Roasted Corn and Chorizo Dip
Mexican Style Corn

(Family Features) Cinco de Mayo is, officially, a holiday celebrating Mexico’s victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.

The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.

Luckily, Cinco de Mayo falls right in the middle of Florida’s Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.

Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more. For something on the lighter side, whip up a batch of refreshing and zesty Sweet Corn, Mango and Black Bean Salsa that is also delicious served over grilled fish and chicken.

Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.

Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.

Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.

Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.

Charred Corn Tacos with Radish Zucchini Slaw

Ingredients

• 4 ears Sunshine Sweet Corn
• Extra virgin olive oil, as needed
• Salt and freshly ground pepper, as needed
• 1/2 cup torn cilantro, parsley and mint leaves
• 1/2 small red onion, thinly sliced
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon maple syrup
• 1 cup radishes, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 1 jalapeno, seeded and thinly sliced
• 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
• 10 to 12 small (6-inch) soft corn tortillas

Preparation

1. Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
2. In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
3. Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
4. To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Serves
Serves 4

Fire Roasted Corn and Chorizo Dip

Ingredients

• 3 to 4 ears Sunshine Sweet Corn
• 1 small onion, peeled and sliced into rings
• 1 small red bell pepper
• 1 cup cooked chorizo
• 3 cloves garlic, minced
• 1(8-ounce) package cream cheese, softened
• 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
• 1/4 cup chopped green onions

Preparation

1. Preheat oven to 400°F and preheat grill to high heat. Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred. Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.

Serves
Serves 8 to 12

Notes, Tips & Suggestions
Six Global Spreads for Sweet Corn

1. North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
2. South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
3. Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
4. Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
5. Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
6. Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.

Mexican Style Corn

Ingredients

• 4 ears fresh Sunshine Sweet Corn, husked
• 1/4 cup mayonnaise
• 4 ounces Cotija or feta cheese
• 1 teaspoon chili powder
• 4 lime slices

Preparation

1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear. Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.

Serves
Serves 4

SOURCE:
Sunshine Sweet Corn

Celebrate Cinco de Mayo with a Festive Fiesta

Fiery Fiesta Empanadas

(Family Features) For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.

Cinco de Mayo Menu Planning
Here are a few authentic dips and dishes to liven any party spread:

• Green, Green Guacamole – This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.

• Mexican Caviar – Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.

• Spicy Taquitos – Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.

To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce – making these empanadas a sure-fire way to spice up your menu.

For more sizzling, south-of-the-border recipes, visit www.tabasco.com.

Fiery Fiesta Empanadas

Ingredients

Cornmeal Crust

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
• 6 tablespoons water

Filling

• 1 pound ground beef
• 1 clove garlic, crushed
• 3 scallions, chopped
• 1/4 cup taco sauce
• 1/4 cup pitted ripe olives, chopped
• 4 teaspoons Tabasco green jalapeño pepper sauce, divided
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Cheddar or Monterey Jack cheese
• 1 large egg, beaten

Preparation

1. Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
2. On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
3. Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
4. Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
5. Preheat oven to 375°F. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
6. Stir together egg and remaining teaspoon green jalapeño pepper sauce.
7. Brush border with egg mixture.
8. Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
9. Place on baking sheet. Bake 25 minutes or until golden.

Serves
4 empanadas

SOURCE:
Tabasco

Easy Apps for Pre-Dinner Snacking

Hummus Garlic Bread
Spicy Hummus Queso Dip

(Family Features) When you get home from work, reach for a healthy alternative to snacking on junk food that you can get on the table quickly to satisfy your hunger while you prepare the main meal.

Instead of serving sweets or other unhealthy options, gather around the kitchen counter and share stories about the day while enjoying better-for-you foods like Sabra Hummus with fresh sliced vegetables, which are easy to prepare and refrigerate ahead of time, or a tray of assorted crackers and flavorful cheese.

But if you’re looking for something a little more savory and ready fast, try this hummus queso dip with chips or a warm French loaf topped with a creamy, garlicky spread. The secret to these dishes is the simple freshness of smooth and creamy Sabra Hummus, which is available in more than a dozen flavors with unique ingredients from around the world for a wide range of pre-dinner treats.

Find more hearty-meets-healthy appetizer inspiration at Sabra.com.

Hummus Garlic Bread

Ingredients

• 1 loaf French bread, about 12-14 inches long
• 1 container Sabra Roasted Garlic Hummus
• 1 - 2 tablespoons chopped garlic
• 1/2 cup grated parmesan cheese

Preparation

1. Preheat broiler. Slice French bread in half length-wise. Set aside.
2. Mix Sabra Roasted Garlic Hummus and garlic together in small mixing bowl. Spread hummus mixture on French bread halves. Place bread on baking sheet. Sprinkle with parmesan cheese.
3. Broil bread on wire baking rack located in the middle of the oven, not too close to the broiler. Broil 2-5 minutes or until edges are crispy and cheese is browning. Watch bread closely as broilers vary greatly in their timing.
4. Cut each half of bread into quarters. Serve warm.

Serves
Servings: 4

Spicy Hummus Queso Dip

Ingredients

• 1/2 cup Sabra Supremely Spicy Hummus
• 1/2 cup milk
• 8 ounces shredded cheddar cheese
• 1 medium tomato, finely chopped (about 1/2 cup)
• cilantro
• chopped tomatoes
• chips or vegetables

Preparation

1. In small pot, whisk together hummus and milk. Bring to boil over high heat.
2. Remove from heat and stir in cheese a little at a time until fully melted and incorporated.
3. Stir in tomato and serve immediately with cilantro, chopped tomatoes and chips or vegetables.

SOURCE:
Sabra