Recipe | Try these make-ahead appetizers for you next holiday party

Family Features - With all the work ahead on magnificent main courses, stunning sides and decadent desserts, there’s one element of the holiday meal that should remain easy and effortless: the appetizer table.

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However, “easy” doesn’t have to mean “plain.” Start the celebration with delicious hors d’oeuvres like Bacon Jalapeno Popper Cheeseballs with just the right amount of spice to light up the crowd without overwhelming.

Of course, you can always turn to classic Deviled Eggs and Bacon for a no-brainer recipe that’s ready in advance. Just garnish with celery curls and mini radish sticks at the last moment for an appetizer that’s as visually appealing as it is delightfully simple and tasty.

With a legacy of quality, innovation and consistency in celery cultivation for almost 100 years, Duda Farm Fresh Foods has redefined what celery can be. Crispier, sweeter and less stringy for superior taste and bite, Dandy Celery is perfect for holiday snacking and incorporating into your family’s favorite dishes.

In addition, it’s packaged fresh and crisp with no preservatives. Celery is low in calories, high in fiber and packed with flavor, making it a smart choice for snacking and cooking during an otherwise indulgent season.

Here are two delicious recipes from culinary.net to wow guest this holiday season. Discover more ways to simplify holiday prep, visit DudaFresh.com.

Bacon Jalapeno Popper Cheeseballs

Yield: 8 cheeseballs

Photo provided

1 package (8 ounces) cream cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon cumin
1/4 teaspoon onion powder
1 tablespoon canned, diced jalapeno peppers, drained
2 tablespoons minced fresh jalapeno, divided
1/2 cup green onions, chopped, divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices (about 2/3 cup) cooked bacon, chopped, divided
1/4 cup chopped fresh parsley
Dandy Celery Sticks
Dandy Radish Coins

To make cheeseballs: Combine cream cheese, cheddar cheese, cumin, onion powder, canned jalapenos, 1 tablespoon fresh jalapenos, 1/4 cup green onions, salt, pepper and 1/3 cup chopped bacon. Using spoon or rubber spatula, mix thoroughly.

To make coating: In small bowl or plate, combine remaining green onion (green parts only), parsley, remaining fresh jalapenos and remaining bacon.

Using 2-ounce ice cream scoop, portion eight equal balls, placing in shallow bowl to roll and cover with coating.

Serve with celery sticks and radish coins.

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Deviled Eggs and Bacon

Servings: 8-12

Photo provided

12 cage-free eggs, hard-boiled and peeled
2 tablespoons mayonnaise
1 tablespoon prepared yellow mustard
2 tablespoons sour cream
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, roughly chopped
2 stalks Dandy Celery, julienned
1 package Dandy Radish Ministicks
4 slices bacon, cooked to crisp and cut into 24 pieces
ground Aleppo pepper or paprika
sea salt flakes

Slice eggs in half lengthwise. Remove yolks and place in food processor bowl. Add mayonnaise, mustard, sour cream, whipping cream, salt, pepper and green onions. Mix until smooth, scraping down sides between pulses. Remove from food processor and place mixture in piping bag fitted with star tip.

Pipe filling into each egg white half. Display filled eggs on platter before applying toppings.

To prepare celery, place in water to curl cut celery. Set aside leaves for garnish.

Place celery curls, radish sticks and crispy bacon on top of each egg. Sprinkle with Aleppo pepper and sea salt. Garnish with celery leaves, if desired.

Help feed Champaign County families through the SNAP-Ed holiday food drive

The Holiday Food Drive runs through Nov. 26, accepting non-perishable items at the Champaign office. Each donation supports pantries and households across the county. Even small contributions can make a big difference this season.

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CHAMPAIGN - There’s something about the sound of a can dropping into a donation box - a small, metallic note that carries a quiet kind of hope. Each clang, each thud of a box of pasta or bag of rice, echoes louder this time of year when neighbors start thinking less about what’s on their own tables and more about how to fill someone else’s. That’s the spirit behind the University of Illinois Extension SNAP-Ed Holiday Food Drive, which is now underway to help stock pantry shelves across Champaign County before the holidays arrive.

Photo: Jacob McGowin/Unsplash

From Monday, November 10, through Wednesday, November 26, community members are encouraged to bring non-perishable food items to the Extension office at 801 North Country Fair Drive in Champaign. Donations can be dropped off Monday through Friday between 8 a.m. and 4 p.m. All contributions - from a single can of soup to a full grocery sack - will go directly to local pantries and families who could use an extra helping hand this season.

“We know that the holidays can be a challenging time for many families,” said Tracy Bowden, University of Illinois SNAP-Ed educator. “Every food item donated helps ensure that our neighbors have nutritious meals to enjoy during the season.”

The most helpful items are shelf-stable staples: canned vegetables and fruit, pasta, rice, cereal, peanut butter, and other non-perishables. A few simple items from one household can easily turn into a warm meal for another.

For many in the community, the food drive isn’t just about generosity - it’s about connection. It’s about slowing down long enough to remember that even a small gesture can ripple outward. As grocery costs rise and pantry shelves grow thin, every donation becomes a message that says, you’re not forgotten.

If you’re able, take a moment this week to drop something off. It may not seem like much, but to the family unpacking that bag later this month, it will mean everything.

For more information about the Holiday Food Drive, contact Tracy Bowden at tbowden@illinois.edu.

A delectable dessert for sweetie on Valentine's Day

Photo provided

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Family Features - If you're going above and beyond a stuffed animal and boxed chocolates this Valentine's Day, try these Cheesecake Cookie Cups for a special homemade dessert. Made with love, it's a perfect combination of sweet and creamy. Visit Culinary.net for more sweet treats to share with loved ones.

Cheesecake Cookie Cups

Recipe courtesy of "Cookin' Savvy"

Yield: 12 cups What you will need:

2 packages (16 ounces each) chocolate chip cookie dough

Whipping Cream:
1 cup heavy cream
2 tablespoons sugar

Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup whipping cream
crumbled cookies, for topping (optional)
sprinkles, for topping (optional)

Heat oven to 350 F.

In muffin tin, press three pieces of cookie dough into each muffin hole. Bake 15 minutes. Let cool 5 minutes then use shot glass and press into each hole. Let cool another 5 minutes and place on rack to cool completely.

With hand mixer, mix heavy cream and sugar until it thickens then add cream cheese and powdered sugar; cream together. Spoon into cool cookie cups.

If desired, use piping bag and pipe pretty edge around cup. Top with crumbled cookies or sprinkles, if desired.

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This might also interest you:

• Luscious Red Velvet for your Valentine sweetheart
• For a quickie dessert this week, make a batch of Whoopie Pies
• Cowboy Caviar; impress everyone with this quick appetizer for your next family gathering
• Just in time for Easter! Wow guests and family with this easy Spring Surprise Cake
• Make your St. Patrick’s Day spread green with envy
• 5 sous vide recipes that are sure to impress guests

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Recipe |Cowboy Caviar; impress everyone with this quick appetizer for your next family gathering

Culinary.net - If you're looking for a new dip for your next get-together and tired of the same boring salsas and layered dips, this Cowboy Caviar may quickly become a family favorite.

Also known as Texas Caviar, this bean salad can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. It serves well with tortilla chips but can be enjoyed in a variety of ways. Plus, it's a breeze to make and can be even simpler when prepared the night before your big event.

Visit Culinary.net to find more quick and simple appetizer recipes. Here is how you lasso this together in just a few minutes.

Cowboy Caviar

What you will need:

• 1 can (15 ounces) sweet corn
• 1 can (15 ounces) black beans
• 1 bunch cilantro
• 3 Roma tomatoes
• 2 jalapenos
• 1/2 red onion
• bell peppers (mix of green, red, orange and yellow, as desired)
• tortilla chips, for serving

Dressing:

• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 tablespoon honey
• 1 tablespoon paprika
• 1 lime, juice only
• salt, to taste
• pepper, to taste

Step by step preparation:

Drain and rinse corn and black beans; dry well.

Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.

To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.

Mix vegetables with dressing. Serve with tortilla chips.

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Area Holiday Event Calendar

Here is our latest list of area holiday events for Champaign, Ogden, Philo, Savoy, Sidney, St. Joseph, Tolono, and Urbana. Bookmark this page if you are looking for fun activities to do or unique places to shop this holiday season. in The Sentinel area. This page will be updated regularly with new events. Is your event not listed below? Send your event information to editor@oursentinel.com.

.::. November 28, 2024

.::. November 30, 2024

.::. December 1, 2024

.::. December 7, 2024

.::. December 8, 2024

.::. December 14, 2024

.::. December 15, 2024

.::. December 19, 2024

Luscious Red Velvet for your Valentine sweetheart

Photo provided

Culinary.net - On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two.

It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake that is sure to put a warm smile on the faces of those you love dearly.

It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.

This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you.

Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt.

Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended. Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked.

Valentine’s Day means sharing with someone how much you care, and it’s difficult to find a better way than to share something sweet.

This dessert has Valentine’s Day written all over it, however, it can be enjoyed anytime throughout the year and is perfect for a late-night snack if you’re craving something sugary-sweet.

Find more recipes and dessert ideas for every celebration at Culinary.net.

Red Velvet Mug Cake

Servings: 1

6 tablespoons flour
2 tablespoons sugar
1 teaspoon cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
2 tablespoons butter, melted
2 teaspoons vanilla extract
30 drops red food coloring
3 tablespoons powdered sugar
1 tablespoon cream cheese, softened

In 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.

In small bowl, mix powdered sugar and cream cheese until smooth.

Drop cream cheese mixture into cake batter. Press into batter until covered.

Microwave up to 3 minutes until cake is done.

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Guest Commentary | The only way to lose weight is to get religious

by Glenn Mollette, Guest Commentator

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2024 is here and congratulations – you are here to celebrate!

This is the time of the year when people are making New Year’s resolutions. Typically, the most common is to lose a few pounds.

I suspect you want to lose a couple of pounds. Maybe you need to lose a lot of pounds. Many of us do. From September 1 through December, 27 I gained 15 pounds. I know, that’s really bad. I wasn’t bad for four months but I had a few good spells of being bad. On September 1st, I weighed 198 pounds. Then on December 27th, I weighed 213 pounds.

My trend started when I had my colonoscopy. My doctor didn’t want me to eat any salads and a number of other healthy foods in preparation for my procedure. I had some very happy meals and gained almost two pounds leading up to my test. A couple of family get togethers, a vacation, Thanksgiving and Christmas added up to 15 pounds. Let me tell you, I can tell the difference when I put my shoes on. Also, developing plantar fasciitis and a sore foot didn’t help matters either. Many Americans deal with this occasional foot issue. During flare ups it really hurts to walk.

The only way I’ll be able to shed the pounds is to get real religious on my eating. We gain weight by eating too much and we lose weight when we cut back the portions and eat much less. A lot of our eating is habit. We think we have to be eating all the time. Winter months are tough because on cold dreary days and nights we hibernate in front of the TV and think we have to have food going into our mouths.

Consider sane proportional eating. Eat three small meals a day. Women can typically lose weight if they keep the calories to 1200 a day. If you are active then maybe 1400. Aim for three four hundred calorie meals. Men typically can lose on about 1700 calories a day. This gives you three meals at just under 600 per meal. Keep in mind that often, food has more calories than we think.

Another option is to graze all day. A fitness trainer friend says he eats six times a day, but it’s only about 300 calories at a time. The upside to this plan is you are always looking forward to your next little meal. If you like to eat all the time this may be your best plan.

Any activity that you can employ will also help. Winter months are tough so you have to be creative. Walk in place. Clean your house. Do setups while watching television. Do some toe touches, pushups, squats and anything that will get your heart rate up. Gym memberships soar at this time of the year. If you have time to go to the gym it might help you get through the winter. Mentally, it might help you to get out of the house.

I’m with you on this. My hope is to lose one pound a week. Maybe by Easter I’ll be back to where I want to be. Drop me a note at GlennMollette.com or gmollette@aol.com and let me know how you are doing and I’ll post more later if I have been able to shed my extra pounds. Good luck!

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He is the author of 13 books including Uncommom Sense, the Spiritual Chocolate series, Grandpa's Store, Minister's Guidebook insights from a fellow minister. His column is published weekly in over 600 publications in all 50 states. The views expressed are those of the author and are not necessarily representative of any other group or organization. We welcome comments and views from our readers. Submit your letters to the editor or commentary on a current event 24/7 to editor@oursentinel.com.

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Recipe | Impress guests at your next wine party with this tasty tapas

Family Features - Pairing an easy, delicious appetizer with the perfect wine doesn’t have to be as difficult as it sounds. When you’re ready to elevate your home entertaining, turn to a simplistic recipe featuring fresh, bold flavors.

Photo provided

Developed by sommelier and founder of “The Lush Life,” Sarah Tracey, this Whipped Goat Cheese Salsa Dip is part of her “Dips and Sips” partnership with Fresh Cravings, makers of authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa, flavor-filled hummus, plant-based vegan dips and veggie-packed creamy dips.

“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”

Ready in just 15 minutes and paired with a rosé, this savory recipe provides an ideal way to satisfy guests without spending too much time in the kitchen. Plus, with goat cheese at the heart of the dip, it’s a delicious way to capitalize on trendy butter boards with an approachable main ingredient.

Watch how to make this recipe

Whipped Goat Cheese Salsa Dip
Recipe courtesy of Sarah Tracey
Total time: 15 minutes
Servings: 6

• 1          goat cheese log (8 ounces), softened at room temperature
• 1          pinch sea salt
• 1/2       cup heavy cream
• Fresh Cravings Chunky Salsa, Mild
• 1/2       cup toasted pine nuts (optional)
• 1          bunch fresh parsley, chopped (optional)
• crackers, chips or vegetables
• 19 Crimes Snoop Dogg Rosé

1. In food processor or blender, blend goat cheese with sea salt and 2 tablespoons heavy cream. If mixture is too firm, add cream little by little while pulsing blender until light, fluffy consistency is reached.
2. Spread whipped goat cheese into shallow serving dish or onto board.
3. Top with salsa.
4. Garnish with toasted pine nuts and fresh parsley, if desired.
5. Serve with crackers, chips or veggies. Pair with rosé.

Visit FreshCravings.com to discover more entertaining-worthy recipes and pairing ideas.

Recipe | Pomegranate Cheesecake

Dishing out a dessert that boasts the colors of the season is a perfect way to cap off a gathering of friends and family or a delicious holiday meal.

With pops of red and deliciously sweet flavor, Pomegranate Cheesecake is ideal for serving in individual tins so guests can delight in the creamy deliciousness together without the hassle of cutting and serving.

Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.

Pomegranate Cheesecake

Prep time: 5 hours, 30 minutes
Servings: 6 individual cheesecakes

Crust:

• 10 1/2 ounces vegan gingerbread biscuits
• 6          ounces plant-based butter
• 1/4       teaspoon salt

Cheesecake:

• 0.07     ounces agar-agar
• 3 1/2    ounces canned coconut milk
• 2          packages Violife Just Like Cream Cheese Original
• 2          tablespoons maple syrup
• 1          tablespoon lemon juice
• 1          teaspoon vanilla essence

Pomegranate Syrup:

• 10        fluid ounces pomegranate juice, divided
• 3          tablespoons cornstarch
• pomegranate seeds, for garnish

1. To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
2. Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
3. To make cheesecake: In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
4. In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla essence; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate 4 hours.
5. To make pomegranate syrup: In small bowl, combine 3 fluid ounces pomegranate juice with cornstarch. In small pot, boil remaining pomegranate juice 5 minutes. Pour in cornstarch and pomegranate mixture; whisk 5 minutes until syrup forms. Cool.
6. When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.

Visit ViolifeFoods.com to find more holiday-worthy recipes.

Food: Tempt guests with this Apple Oat Crumble treat

(Family Features) -- Entertaining guests during the holidays isn't just about a main course that calls all to the table. What often makes a festive gathering more fruitful is a spread of delicious appetizers, delightful drinks and divine desserts that keeps everyone coming back to the kitchen for more.

Photo provided

For appetizing dishes from the first guest at the house to the last out the door, you can heighten the flavor and appearance of favorite recipes with one simple ingredient: apples. Ranging from tart to sugary sweet, finding the right balance for your palate is key. Scent can also influence taste, especially when you have a balanced sweetness with an uplifting, fresh aroma.

Turn to an option like Envy Apples this holiday season for satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. They make for an easy snack when eaten fresh out of hand but are also perfect for holding over pre-dinner appetites in small plates like Bell-Issimo Brie Melt or Apple Stuffing Bites with Rosemary Gravy.

The versatile flavor of apples isn't just limited to foods, however. For the adults in the room, Pumpkin Spice Apple Cider with a splash of bourbon is a seasonally appropriate way to quench thirst and break the ice. Simply omit the bourbon for a kid-friendly version so the whole party can savor a sip.

Easy to spot with their crimson red skin over a golden background that practically glows, Envy Apples offer an easy, eye-catching way to try new tastes and celebrate joyful occasions together. The bright white flesh is naturally slow to brown when sliced for a fresher flavor in sweet treats like Apple Oat Crumble and Citrus Caramel Topping for a tasty way to elevate your holiday get-togethers.

Find more sweet holiday recipes at EnvyApple.com.

Apple Oat Crumble and Citrus Caramel Topping

3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 Envy Apples, diced into large cubes
1 tablespoon lemon juice
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup cold butter, diced small
1/2 cup caramel
1/4 teaspoon salt
1/2 orange, zest only
1 tablespoon orange juice
vanilla ice cream

Preheat oven to 350 F.

In bowl, stir together sugar and ground cinnamon.

Toss apples in lemon juice then in cinnamon sugar mixture. Spread in 9-inch pie dish.

In another bowl, stir together brown sugar, flour and oats. Using hands or fork, cut in butter until pea size crumbs form. Sprinkle evenly over apples.

Bake 40-45 minutes until mixture is bubbling and golden brown. Remove from oven and let cool 15 minutes.

In small pot, whisk caramel, salt, orange zest and orange juice until warm.

Spoon apple oat crumble over large scoop vanilla ice cream and top with salted citrus caramel.

A healthy snack option, try Apple Nachos this week

Family Features - No matter how busy your schedule gets, it’s important to take time to nurture your physical and mental health and well-being. With busy work, school and sports schedules underway, it is good to remember to take time to cook and eat together with loved ones.

In fact, research from the "Journal of Epidemiology & Community Health" shows regular family meals make it more likely kids and adults will eat more fruits and vegetables.

Photo provided

Making healthy choices, including eating fruits, like those in Apple Nachos, and vegetables have also been linked to greater happiness, according to research published in "Canadian Family Physician," and can help you through the transition back to school, the office, or wherever your routine takes you. Pairing a healthy diet with other science-backed tips and recipes from the American Heart Association’s Healthy for Good initiative, supported by Kroger Health, can help you and your family feel your best.

Apple Nachos are a delicious dessert any time of the year. With tart apples covered in caramel and nut seeds make a delicious snack or side dish on game day or movie night.

For more free recipes and more health tips, follow this link to heart.org/healthyforgood.

Apple Nachos

Recipe courtesy of the American Heart Association’s Healthy for Good initiative

1/3 cup dried unsweetened cranberries or raisins

1/4 cup sliced unsalted almonds

2 tablespoons unsalted shelled sunflower seeds

3 medium green or red apples, cored and thinly sliced into 12 wedges each, divided

1-2 teaspoons fresh lemon juice

2 tablespoons water

1/4 cup smooth low-sodium peanut butter

1 tablespoon honey

Servings: 6

In a small bowl, stir cranberries, almonds and sunflower seeds.

Layer 18 apple wedges on a large plate or platter. Sprinkle with lemon juice to keep apples from browning.

In a small microwaveable bowl, microwave water on high for two minutes, or until boiling. Add peanut butter and honey, stirring until the mixture is smooth.

Using a spoon, drizzle half of the peanut butter mixture over apple wedges. Sprinkle with half cranberry mixture. Layer remaining apples over cranberry mixture. Drizzle with the remaining peanut butter mixture. Then sprinkle the remaining cranberry mixture over top.

Nutritional information per serving: 167 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 2.5 g polyunsaturated fat; 3.5 g monounsaturated fat; 0 mg cholesterol; 66 mg sodium; 22 g carbohydrates; 4 g fiber; 15 g sugar; 4 g protein.

Grapes are a smart choice, three recipes to eat your way to better health

(Family Features) - The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

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No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

• 1/3       cup raw almonds
• 1/3       cup walnuts
• 1/2       cup pitted dates
• 1 1/2    teaspoons fresh orange juice or lemon juice
• 1          pinch sea salt
• 8          seedless California grapes
• 1/3       cup chia or hemp seeds

1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

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Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

• 1          cup red California grapes, chilled
• 2/3       cup unsweetened almond milk, chilled
• 1/2       cup ice cubes
• 1/2       small banana
• 1          tablespoon peanut butter
• 1          tablespoon ground flax seed
• 2          teaspoons cacao powder

1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

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Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

• 1          cup white quinoa
• 1          small head cauliflower, trimmed and cut into small florets
• 1 1/4    cups red California grapes, halved
• 3          scallions, trimmed and thinly sliced
• 2          ripe avocados, diced 1/3 inch

Dressing:

• 2          tablespoons white wine vinegar
• 1          tablespoon lime juice
• 1          tablespoon honey
• 1/2       teaspoon ground cumin
• 1/2       teaspoon dried oregano, crumbled
• 1/2       teaspoon fine sea salt
• 1/4       cup extra-virgin olive oil
• freshly ground black pepper, to taste

1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Oyster stuffing for Thanksgiving, it's not too popular around here

Stuffing, infused with turkey drippings and a healthy dose of butter, is one of my favorite Thanksgiving dishes.

My grams would make two batches for our family dinner, one batched baked inside the turkey and the other on one of the burners of her gas stove. Ripping up pieces of toasted bread and leaving out overnight, even as she aged, was her preferred method of preparation. If it was in a box, can or package, it wasn't good enough for my grandmother and especially so for the family's Thanksgiving meals.

Occasionally observing the holiday at the homes of others many years ago, a few families made their dressing/stuffing with oysters.

Curious as to how popular this variation was with our readers, I created a poll a little more than a week ago asking, "Do you put oysters in your stuffing?"

Six days and 171 votes later, we learned that 86% of those who responded said "no" to adding chunks of the shellfish when they make their version of the holiday dish.

The majority of the stuffing I've tried - my grandmother's included - were made with traditional ingredients such as onions, celery, spices, butter, broth, and bread. For the record, I'm not a fan of oyster stuffing/dressing or recipes that use mushrooms. However, the thought of using dried fruit and nuts, cranberries or bits of bacon does sound delicious.

Do you have a unique, delicious recipe you would like to share? We would love to hear it and share it with our readers. Email us at editor@oursentinel.com and we may feature it in The Sentinel next week.