Apple Fractions with Cabot Cheddar Cheese

Cut red and green apples into wedges, removing the cores, and toss them with a little lemon juice to prevent browning; fan them on a plate with alternating slices of Cabot Cheddar Cheese.

For another version, core the apples, cut them crosswise into rings, spread with peanut butter and sprinkle with grated cheddar.

Hard cheeses like cheddar are rich in protein and calcium, and kids need about 1300 milligrams of calcium every day to help build strong bones and teeth. Raw apples have lots of dietary fiber, important for fighting cholesterol, and crunching them helps to clean those teeth as well! Peanut butter, high in fiber and antioxidant vitamin E, has more protein than any other nut or legume.

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Strawberry Pink Lemonade

Ingredients:

• 1 can (6 oz.) frozen lemonade concentrate, partially thawed
• 2-2/3 cups cold water
• 1/3 cup Hershey’s Strawberry Syrup

Instructions:

In pitcher, stir together lemonade concentrate, water and syrup. Serve in tall glasses over crushed ice.

Makes: About 4 servings or 1 quart lemonade

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Kids Mini Burger Buffet

Ingredients (Basic Mini Burgers):

• 1½ pounds ground beef
• 1 large clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions:

• Combine Basic Mini Burger ingredients in medium bowl, adding desired flavor variation ingredients and mixing lightly but thoroughly. Lightly shape into twelve ½-inch thick mini patties.
• Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
• Serve mini burgers as directed in desired flavor variation.

Flavor Variations:

Smoky BBQ Cheddar: Add 1 cup shredded Cheddar cheese to Basic Mini Burger mixture. Halfway through grilling, baste patties with ¼ cup hickory barbecue sauce. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with 24 sweet or dill pickle slices and 3/4 cup prepared coleslaw. Close sandwiches. Serve with additional barbecue sauce, as desired.

Buffalo Style: Add ¼ teaspoon ground red pepper and ½ cup crumbled blue cheese to Basic Mini Burger mixture. While patties are grilling, combine 3 tablespoons melted butter and ¼ cup hot pepper sauce. Set aside. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with thinly sliced celery, shredded carrots, as desired, and some of the hot sauce mixture. Close sandwiches. Serve with blue cheese dressing, as desired, and remaining hot sauce mixture.

Taco: Add 1 package (1.25 ounces) taco seasoning mix to Basic Mini Burger mixture. While patties are grilling, combine ½ cup dairy sour cream and 2 teaspoons fresh lime juice. Set aside. Cut burgers in half and place both halves in each of 12 taco shells. Top evenly with shredded lettuce, chopped tomato, shredded Cheddar cheese or Mexican cheese blend, salsa and sour cream mixture, as desired.

Makes: 12 burgers

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Recipe and Photo Courtesy of The Beef Checkoff.

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Potato Nachos

Ingredients:

• 1½ pounds russet potatoes
• 1½ tablespoons vegetable oil
• ½ teaspoon garlic salt
• 1 teaspoon Mexican seasoning blend
• 1 cup Mexican blend shredded cheese
• ¼ cup rinsed and drained canned black beans
• ¼ cup diced tomatoes
• ¼ cup sliced black olives
• ¼ cup sliced green onions
• 3 tablespoons canned diced green chiles
• Salsa, guacamole and sour cream (optional)

Instructions:

1. Preheat oven to 425 degrees. Scrub potatoes and cut into ½-inch thick wedges.
2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.
4. Top with cheese, beans, tomatoes, olives, onions and chiles.
5. Bake for 5 minutes more to melt cheese.
6. Serve with salsa, guacamole and sour cream.

Makes: 4 servings.

Per serving: 308 calories, 13 g protein, 35 g carbohydrate, 16 g total fat, 32 mg cholesterol, 659 mg sodium, 5 g fiber, 37 mg Vitamin C, 913 mg potassium.

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Ice Cream Cake

Ingredients:

• ½ cup butter
• 1 pint Turkey Hill Chocolate Marshmallow Premium Ice Cream, softened
• 2 eggs
• 2¼ cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup heavy cream
• ¼ cup canola oil
• ½ cup chopped nuts
• ½ cup caramel ice cream topping
• ½ cup sour cream

Instructions:

1. Preheat oven to 350°. Grease bottom of 13x9x2-inch pan.
2. Heat butter until melted. Remove from heat. Add ice cream, eggs, flour, sugar, baking powder, salt, heavy cream and canola oil. Beat until smooth. Pour into prepared pan. Bake for 30-35 minutes.
3. Combine nuts, topping and sour cream. Pour over warm cake.

Makes: 12-16 servings

Click here to see a video on how to prepare this recipe.

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Watermelon Dippers

This fresh dip with a hint of sweetness makes a treat kids will love.

Ingredients:

• 8 ounces sour cream
• 4 tablespoons sugar
• 1 teaspoon vanilla extract
• Watermelon sticks or small wedges

Instructions:

Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon.

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Classic Deviled Eggs

Classic and tasty appetizer. Sometimes pure and simple is the very best.

Ingredients:

• 12 Eggland’s Best hard cooked eggs
• 2/3 cup lowfat mayonnaise
• 1 teaspoon mustard
• ½ teaspoon salt
• 2 tablespoons paprika, for garnish

Instructions:

1. Cut eggs in half lengthwise, and remove the yolks. Mash yolks with a fork and add mayonnaise, mustard and salt.
2. Put the yolk mixture into a plastic baggie and snip the end off one corner.
3. Pipe the mixture into the whites.
4. Sprinkle with paprika, if desired.
5. Cover and chill for at least one hour.

Makes: 24 servings

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Frank’s^® RedHot^® Buffalo Chicken Dip

This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.

Ingredients:

• 8 oz. package cream cheese, softened
• ½ cup blue cheese or ranch salad dressing
• ½ cup any flavor Frank’s^® RedHot^® Sauce
• ½ cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained

Instructions:

1. Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2. Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Prep time: 5 minutes

Cooking time: 20 minutes

Makes: 3½ cups dip

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on high 5 min. until hot, stirring halfway through cooking.

Tips: You may substitute 2 cups shredded cooked chicken.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on high setting for 1½ hours until hot and bubbly or on low setting for 2½ to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

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Crunchy Onion Chicken Tenders

Serve as a quick weekday dinner for the family or as a finger-fun appetizer for your guests at a picnic or tailgating party.

Ingredients:

• 2 cups (4 oz.) French’s® Original or Cheddar French Fried Onions
• 2 tablespoons flour
• 1 pound chicken tenders
• 1 large egg, beaten

Instructions:

1. Crush French Fried Onions with flour in plastic bag.
2. Dip chicken tenders into egg; coat in onion crumbs.
3. Bake 15 minutes at 400°F until chicken is cooked.

Makes: 4 servings

Prep time: 10 minutes

Cooking time: 15 minutes

Look for French’s® French Fried Onions in the canned vegetable aisle!

Tips: If chicken tenders are not available, substitute boneless chicken breasts, cut into 1-inch wide strips. Kids love to dip chicken tenders in honey mustard, ketchup, ranch or barbecue sauce.

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Ham & Cream Cheese Wrap

Ingredients:

• 2 jalapeno flour tortilla wraps
• 10 slices Dietz & Watson Ham
• 1 tablespoon cream cheese
• 1 tablespoon sour cream
• ½ yellow bell pepper (julienne, seeded)
• Mixed baby greens
• Salt and pepper

Instructions:

Mix cream cheese and sour cream together. Spread on tortilla. Place ham, pepper and greens on top. Add salt and pepper. Roll up and cut in half to serve.

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Ultimate Party Meatballs

Ingredients:

• 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
• 1 12-ounce bottle Heinz® Chili Sauce
• 1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Instructions:

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Slow cooker preparation:

Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on high.

Makes: 30 appetizer servings

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Touchdown Chili

With the help of McCormick® Chili Seasoning, this chili is so quick and easy to prepare that you won’t miss any of the big game.

Ingredients:

• 1 pound lean ground beef
• 1 cup chopped onion
• 1 package McCormick® Chili Seasoning Mix, Original, or 1 package McCormick® Chili Seasoning Mix 30% Less Sodium
• 1 can (15 ounces) kidney beans, drained
• 1 can (14 ½ ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce

Instructions:

1. Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
2. Stir in seasoning mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
3. Serve with shredded cheese, sour cream and chopped onion, if desired.

Prep time: 5 minutes
Cooking time: 20 minutes
Makes: 5 (1-cup) servings

Touchdown Chili Cups: Measure 2 ½ cups of the chili. Separate 1 can (12 ounces) refrigerated biscuits into 10 biscuits. Press each biscuit into bottom and up sides of greased muffin cup. Spoon about 2 tablespoons chili into each cup. Bake in preheated 400° F oven 10 to 15 minutes or until edges of biscuits are golden brown. Garnish with shredded cheese, sour cream or salsa.

Touchdown Chili Pizza: Place 1 prepared pizza crust (12-inch) on baking sheet. Spread with 2 ½ cups of the chili. Sprinkle with 1 cup shredded cheddar cheese. Bake in preheated 400° F oven 10 to 12 minutes or until cheese is melted. Garnish with sliced black olives and chopped green onions.

Nutrients per serving: 318 calories, 23 g protein, 25 g carbohydrate, 14 g total fat, 57 mg cholesterol, 989 mg sodium, 9 g fiber

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