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Elevate your tailgate with easy-to-make recipes

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(Family Features) Concoct a winning game plan, gather the parking lot games and call the biggest fans you know – it’s tailgating season. This year, before you root on your favorite team, make sure your pregame party matches the intensity of the fourth quarter with recipes that really fire up the crowd.

For a pregame meal that gives diehards the energy they’ll need to stay on their feet, turn to easy-to-prepare Kielbasa and Veggie Kebabs. This tailgate-friendly recipe relies on smoked pork sausage from Coleman Natural Foods that’s blended with flavorful spices, naturally cured with cultured celery powder and sea salt then slow-smoked for rich flavor.

If a morning kickoff at your alma mater calls for a breakfast-friendly beverage, these Chile Bacon Straws offer a perfect complement to a Bloody Mary. With a perfect touch of pizazz, they’re a simple yet impressive garnish that pairs well with other toppings like olives, pickles, peppers and more.

As a delicious way to add bursts of flavor to favorite dishes, pork from Coleman Natural Foods provides premium quality you can feel good about serving to your family and friends whether you’re tailgating in the parking lot or home-gating in your own backyard. It’s humanely raised by family farmers in the U.S. with no antibiotics, added hormones or artificial ingredients to give fans countless ways to elevate favorite game day dishes.

Visit ColemanNatural.com to find more easy-to-prepare tailgate recipes.

Kielbasa and Veggie Kebabs

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4

  • 4          wooden skewers
  • 1          red onion
  • 2          bell peppers
  • 2          ears of corn, cut crosswise into 2-inch rounds
  • 1          package Coleman Natural Polish Kielbasa, sliced thick
  • 12        whole mushrooms
  • 12        cherry tomatoes
  1. Soak skewers in water 30 minutes to prevent burning. Preheat grill to 300 F.
  2. Cut red onion, peppers and corn into bite-sized chunks.
  3. Alternate placing kielbasa slices, onion, peppers, corn, mushrooms and tomatoes on skewers.
  4. Grill, rotating every few minutes until veggies are tender, about 20 minutes.

Chile Bacon Straws

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 6          slices Coleman Natural Hickory Smoked Bacon
  • 6          wooden skewers
  • 1          teaspoon Mexican spice blend
  • prepared Bloody Marys
  1. Preheat oven to 400 F.
  2. Wrap one bacon slice diagonally around each skewer, making sure to overlap edges of bacon so there are no gaps. Don’t wrap too tightly or it will be difficult to remove skewers; try to ensure each end of bacon ends up on same side of skewer.
  3. Place each wrapped skewer on wire rack set over sheet pan with end seams down. Sprinkle spice blend over each skewer.
  4. Bake 25-30 minutes until bacon is brown, crispy and fully cooked to give straws their shape. Remove from oven and allow to cool.
  5. Gently slide skewers out of each straw using twisting motion.
  6. Insert straws into Bloody Marys.


SOURCE:
Coleman Natural Foods

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EDIBLES

Enjoy a fruit-infused Fourth of July

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(Family Features) As patriotic parties roll on throughout the day and fireworks light up the night, Fourth of July fun calls for favorite snacks that complement the excitement. Whether you’re a pyro or prefer to leave the fiery entertainment to the experts, one thing you can take charge of is the dessert table.

Summer is a perfect time to make fruit the star of the show, and Fourth of July is no exception. These special occasions can be uplifted with the aroma and flavor of Envy Apples, a leading apple variety that offers an invitation to guests to savor memorable moments together.

Their versatility makes them ideal for sweet treats like these Apple and Berry Cream Cheese Tarts for a patriotic touch with red, white and blue pops of color. These tasty bites are shareable, handheld and festive, making them a savvy solution that keeps entertaining simple.

Just combine cream cheese, powdered sugar, vanilla and milk, pipe onto baked tart shells and top with raspberries, blueberries and star-shaped apple cutouts. Better yet, you can even swap out raspberries for preferred red fruits like strawberries or cherries, if desired.

If all the planning and entertaining leaves you short on time, turn to these Patriotic Apple “Donuts” that swap out traditional dough for thick, round apple slices topped with cream cheese and sprinkles. With just a few ingredients, you can slice the apples then let little ones in on the fun by spreading the cream cheese and decorating with sprinkles.

The craveable texture and crunch of Envy Apples provides balanced sweetness for these favorite desserts and beyond, giving guests the ultimate apple experience for all your Fourth of July festivities. They’re an appealing backdrop for pops of red and white in patriotic recipes as their flesh remains whiter longer, even after cutting or slicing, so they look fresh and delicious throughout the holiday.

To find more Fourth of July salads, main courses, sides and desserts, visit EnvyApple.com.

Apple and Berry Cream Cheese Tarts

  • 1 cup diced raspberries
  • 4 tablespoons sugar, divided
  • 1 cup halved blueberries
  • 1 package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 12 frozen mini tart shells, approximately 2 inches in diameter
  • 3 Envy Apples, cut into 12 large slices (around cores)
  1. In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.
  2. Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.
  3. Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.
  4. Using small star cookie cutter, cut shapes from apple slices.
  5. Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.

Patriotic Apple “Donuts”

Servings: 6

  • 2 Envy Apples
  • 2/3 cup whipped cream cheese
  • 6-10 tablespoons red, white and blue sprinkles
  1. Cut apples horizontally to create thick, round slices. Use round cookie cutter to remove apple cores.
  2. Spread cream cheese on “donuts.” Top with sprinkles.


SOURCE:
Envy Apple

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EDIBLES

Fuel family fun with this easy recipe

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(Family Features) Between work, after-school activities and homework, planning memorable family time is nearly impossible. Changing that mindset can start by making mealtime simpler with recipes that serve up big smiles for the whole family and fuel fun, even on weeknights.

As a quick and easy mealtime solution that gives families time back to make lasting memories, Mrs. T’s Pierogies are pasta pockets filled with the stuff you love like creamy mashed potatoes, cheesy goodness and other big, bold flavors.

You can find a little inspiration in recipes like these Pierogy Burrito Bowls, loaded with pierogies, cherry tomatoes, corn, sliced avocado and homemade avocado mayo crema for a simple meal everyone in the family can enjoy.

No matter how parents switch up their weeknight routines, like a trip to the park or an at-home movie night, pierogies make weeknight recipes like this one possible because they’re simple and easy to prepare, leaving more time for parents to do the stuff they love with the ones they love.

Find more recipes fit for family fun by visiting MrsTsPierogies.com.

Pierogy Burrito Bowls

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

Burrito Bowls:

  • 1 tablespoon avocado oil
  • 1 bag (2 pounds) Mrs. T’s 4 Cheese Medley Pierogies
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh or frozen corn, lightly roasted
  • 1 ripe avocado, pitted and thinly sliced
  • 1 cup pickled red onions
  • 3/4 cup Cotija cheese
  • fresh chopped cilantro, for garnish

Avocado Mayo Crema:

  • 1/2 cup mayo
  • 1 ripe avocado, pitted and roughly chopped
  • 1/2 lime, juice only
  1. To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
  2. Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
  3. To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
  4. Drizzle avocado mayo crema over bowls, as desired.


SOURCE:
Mrs. T’s Pierogies

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EDIBLES

A savory summer dessert perfect for sharing

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(Family Features) Put delicious desserts back on the menu all summer long with savory favorites that don’t call for wasting sunny days in the kitchen. Single-serve solutions are perfect for sharing with guests, whether you’re hosting a pool party or calling over loved ones for a backyard barbecue.

This Peanut Butter Cookie Banana Pudding can be prepped first thing in the morning and refrigerated until it’s time for a treat. Portioned in 1/4-pint canning jars (or small, kid-proof cups to avoid a mess) for individual servings, you can simply break them out when the dessert bell dings and top them with whipped topping and extra cookies.

At 7 grams per serving, a nutrient-rich powerhouse like peanuts can put a better-for-you spin on summer sweets. They deliver the most protein of any nut and contain six essential – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

Visit gapeanuts.com to find more protein-packed recipe ideas.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=7jWr1MNh8Ns%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

Peanut Butter Cookie Banana Pudding
Recipe courtesy of Peanut Butter Lovers on behalf of the Georgia Peanut Commission

  • 1          box (5.1 ounces) instant vanilla pudding mix
  • 3          cups cold milk
  • 1          package (16 ounces) peanut butter sandwich cookies, divided
  • 12        canning jars (1/4 pint each)
  • 2-3       bananas
  • frozen whipped topping, thawed
  1. In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes.
  2. Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.
  3. Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients.
  4. Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.

Note: Twelve 1/4-pint canning jars fit into disposable foil lasagna pan with clear lid for easy refrigeration and transportation.


SOURCE:
Georgia Peanut Commission

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