EDIBLES
Give spicy snacks a sweet touch with grapes

(Family Features) When looking to guide your family toward healthier snacks, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.
Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make dishes that are satisfying and delicious like these Sweet and Spicy Nachos. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.
Find more better-for-you snack ideas at GrapesFromCalifornia.com.
Watch video to see how to make this recipe!
https://youtube.com/watch?v=cAD-YsUaHyE%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

Sweet and Spicy Nachos
Recipe courtesy of the California Table Grape Commission
Servings: 2
Chipotle Barbecue Sauce:
- 1 tablespoon canned chipotle pepper in adobo sauce
- 2 tablespoons barbecue sauce
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey
- 3 ounces baked tortilla chips (about 28 chips)
- 1/2 jalapeno, seeded, stemmed and finely minced (optional)
- 2 tablespoons finely diced red onion
- 4 ounces grilled chicken, diced (about 3/4 cup)
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup queso Cotija Mexican cheese, crumbled
- 1/2 avocado, halved, pitted, peeled and diced
- 1 cup halved California grapes
- 3 tablespoons chopped cilantro
- Heat oven to broil.
- In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
- Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
- Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
- Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.
SOURCE:
California Grapes
EDIBLES
Enjoy a lighter soup on cool spring days

(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.
Watch video to see how to make this recipe!

Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- cucumber sandwiches, for serving
- Chop carrots and celery. In pot, saute with butter.
- In bowl, mix chicken with lemon juice and lemon pepper then set aside.
- After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
- Add salt and pepper, to taste. Serve with cucumber sandwiches.
SOURCE:
EDIBLES
Green onions welcome the spring season

By Suzanne Storey
Do you have an abundance of green onions this time of year? If you’re fortunate enough to experience this, consider yourself lucky! First, let’s clarify a few terms.
Essentially, green onions and scallions refer to the same vegetable; however, the terminology often depends on cultural context. I often call them spring onions, and my parents referred to them the same way. On the other hand, fancy chefs and culinary experts typically use the term “scallions.”
I wasn’t even aware of what a scallion was until about 10 years ago, so don’t be too hard on yourself if you’re in the same boat.
Read the full story on spring onions, along with definitions of onions and the efforts to grow a community garden in Nocona in your Thursday Bowie News.
EDIBLES
Celebrate Easter with creative cakes

(Family Features) Sweet, delicious treats make Easter celebrations magical, putting the final touch on brunch, lunch or dinner gatherings. Whether your crowd enjoys the sweet-tart combination of fruit-infused cakes, mini bundts with personalized decorations or rich, creamy cheesecake, the dessert table is sure to be popular.
Blueberry Lemon Bundt Cake and Carrot Cheesecake from “Cookin’ Savvy” are perfect desserts for sharing with loved ones, made with little effort and a lot of love. You can even let little ones help in the kitchen with Fun Mini Easter Bundts by allowing their creativity to run wild – just hand over the icing and chocolate toppers then watch the artistry unfold.
To ensure your feast goes off without a hitch, create these tempting cakes the day before for a no-hassle Easter.
Find more ways to elevate Easter celebrations with food by visiting Culinary.net.

Blueberry Lemon Bundt Cake
Recipe courtesy of “Cookin’ Savvy”
Yield: 1 cake
- 1 pint fresh blueberries, rinsed
- 1 box lemon cake mix
- 1 stick butter, melted
- 4 eggs
- 1 cup milk
Glaze:
- 3 tablespoons melted butter
- 1 cup powdered sugar
- 3 tablespoons milk
- Heat oven to 350 F.
- Grease bundt pan and place rinsed blueberries in bottom. Mix cake mix, butter, eggs and milk; pour on top of blueberries. Bake 35 minutes. Let cool and remove from pan.
- To make glaze: Mix butter, sugar and milk then pour over cake.

Fun Mini Easter Bundts
Recipe courtesy of “Cookin’ Savvy”
Yield: 24 mini bundts
- 1 box confetti cake mix
- 1 stick butter, melted
- 4 eggs
- 1 cup milk
Chocolate Toppers:
- 1 cup each color melting chips of desired colors
- silicone Easter candy molds of desired shapes
- 1 pouch ready-made green icing
- Heat oven to 350 F.
- Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.
- To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.
Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.

Carrot Cheesecake
Recipe courtesy of “Cookin’ Savvy”
Yield: 1 cake
Cake:
- 1 box spice cake mix
- 1 cup grated carrot
- 1 cup coconut
- 4 eggs
- 1 stick butter, melted
- 2/3 cup vanilla Greek yogurt
Cheesecake:
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
Topping:
- 1/2 cup chopped walnuts
- 1/2 cup chopped white chocolate chips
- Heat oven to 350 F.
- To make cake: Mix cake mix with carrot and coconut. Using hand mixer, blend in eggs, butter and yogurt. Pour mixture into greased springform pan and bake 30 minutes. Let completely cool in pan.
- To make cheesecake: Using hand mixer, whip whipping cream and sugar to form whipped cream and set aside.
- Using hand mixer, whip cream cheese, vanilla and powdered sugar. Add in whipped cream and mix. Pour onto completely cooled carrot cake in springform pan. Let set in refrigerator at least 4 hours or overnight before unspringing pan.
- For topping: Sprinkle chopped nuts and chocolate chips on cake before serving.
Tip: For extra festive appearance, add desired Easter candy on top.
SOURCE:
Culinary.net
-
NEWS2 years ago
2 hurt, 1 jailed after shooting incident north of Nocona
-
NEWS1 year ago
Suspect indicted, jailed in Tia Hutson murder
-
NEWS2 years ago
SO investigating possible murder/suicide
-
NEWS2 years ago
Wreck takes the life of BHS teen, 16
-
NEWS2 years ago
Murder unsolved – 1 year later Tia Hutson’s family angry, frustrated with no arrest
-
NEWS2 years ago
Sheriff’s office called out to infant’s death
-
NEWS2 years ago
Bowie Police face three-hour standoff after possible domestic fight
-
NEWS2 years ago
Driver stopped by a man running into the street, robbed at knifepoint