The Sentinel: Recipes

Recipes |
Make breakfast more manageable

Family Features - Mornings for many families involve hurried breakfasts and mad dashes out the door. These Egg Tot Muffins can help take that grab-and-go breakfast to the next level. High in protein and flavor, they are a good way to get rid of early morning brain fog. Plus, you can make them ahead of time so all you have to do is pop them in the microwave and enjoy on the go. Find more morning meal inspiration at Culinary.net.

Egg Tot Muffins

Recipe courtesy of “Cookin’ Savvy”
Servings: 12

Butter
36 thawed tater tots
10 eggs
1/2 cup heavy whipping cream or half-and-half
1/2 cup shredded cheese
2 teaspoons garlic powder
2 teaspoons onion powder
1 package (2 1/2 ounces) real bacon pieces
salt, to taste
pepper, to taste

Heat oven to 350 F.
Grease muffin tin with butter. Place three tots in each muffin hole and smash down.
In bowl, whisk eggs, cream, cheese, garlic powder, onion powder and bacon pieces. Season with salt and pepper, to taste. Fill each muffin hole completely with mixture.
Place cookie sheet under muffin tin to contain messes and bake 20-25 minutes.

Watch video to see how to make this recipe!

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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.

Just in time for Easter! Wow guests and family with this easy Spring Surprise Cake

Photo providied

NewsUSA - Hosting an Easter brunch or other spring gathering? What better way to top off an event than with a showstopping dessert! The baking experts at Wesson created a new bundt cake with a twist on the popular surprise cake trend. It’s easy to make, and as delicious as it is impressive.

Wesson oil is the secret ingredient that makes this cake taste like it was made by a professional pastry chef. It creates a light, moist texture that lets the crunch and flavor of the pistachio honey fillings sing. A simple glaze gives it a sweet touch and the gold leaf takes this cake to the next level. Simply fill the open center with spring candies like mini chocolate eggs or jelly beans and you have a beautiful party finale to wow your guests!

WESSON EASY EASTER SURPRISE BUNDT CAKE

Ingredients ~

For the cake:

3 ¾ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon kosher salt
3 cups granulated sugar
¾ cup Wesson oil
1 ½ cups milk
6 eggs

For the filling:

1 ½ cups plus 2 tablespoons chopped, shelled, raw pistachios
¼ cup flour
2 tablespoons honey
2 tablespoons Wesson oil

For the glaze:

1 cup powdered sugar
2 tablespoons milk

Edible gold flake, for sprinkling on top

Easter candies to fill center of cake when displayed

Directions:

Making the cake:

Pre-heat oven to 350°F. Grease and flour a 10-inch (12-cup) Bundt pan.

In a large bowl, whisk together, flour, baking powder and salt until well combined.

In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson oil, eggs, and vanilla; mix well.

On medium speed, in four stages, add flour mixture alternating with milk, blending after each addition, ending with flour. Pour half of the batter into the pan and set aside. Next, make the filling.

Adding the filling:

In a medium bowl, mix 1 ½ cup pistachios, ¼ cup all-purpose flour, 2 tablespoons of honey, and 2 tablespoons of Wesson Canola Oil. Combine filling ingredients and mix well. Spoon the filling evenly over the surface of the batter in the pan. Top with remaining batter. Bake the cake in the center of oven for 1 hour and 15 minutes, or until a tester inserted in center comes out clean.

Remove cake from oven; cool in pan on a rack for 15 minutes. Carefully turn cake out onto serving platter and cool completely.

TIP: If cake does not turn out easily, gently run a knife around the outside edge of the cake.

Creating the glaze:

In medium bowl, combine 1 cup icing sugar (powdered sugar) and 2 tbsp of 3% milk. Stir until smooth. Spoon icing onto top of cooled Bundt cake and allow to glaze to dry for 15 minutes.

The finishing touch:

Decorate cake with flakes of gold leaf and chopped pistachios. Fill center of the Bundt with your favorite Easter candies. Cut the cake in front of your guests to wow them with an outpouring of sweet treats and serve. To view the recipe online, visit purewesson.com.

Recipe |
Make your St. Patrick’s Day spread green with envy

Culinary.net - Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.

Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.

Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.

The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.

For more festive recipes and ideas at Culinary.net.

St. Patrick’s Day Sandwiches
Yield: 8 sandwiches

8 ounces plain cream cheese spread, softened
1 cup finely shredded mozzarella cheese
salt
4 English muffins
24 slices cucumber
8 thin slices green pepper
fresh cilantro leaves
lemon juice
lemon slices, for garnish (optional)

In bowl, mix cream cheese spread, mozzarella cheese and salt well.

Split English muffins in half. Cut each muffin half into shamrock shape.

Spread cheese mixture over each muffin half.

Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.

Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.

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.

For a quickie dessert this week, make a batch of Whoopie Pies

Family Feature - If you’re looking for an easy dessert to make this week, this Whoopie Pie recipe below is the perfect way to cap off weeknight meals. These won't last long, so you will probably want to make a couple of batches at a time. Whoopie Pies are also an awesome midday snack with a cup of hot chocolate or afternoon cup of coffee.

Find more dessert recipes at Culinary.net.

Whoopie Pies

Ingredients

1 box spice cake mix

1 1/2 cups apple butter

1/2 cup canola oil

2 eggs

8 ounces cream cheese

4 tablespoons butter

3 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla

How to put them together

Heat oven to 350 F.

Line baking sheet with parchment paper.

In large bowl, whisk spice cake mix, apple butter, oil and eggs.

With ice cream scoop or large tablespoon, spoon batter into rounded heaps, about 2-3 inches in diameter, onto parchment paper. Space spooned batter 2 inches apart.

Bake 14 minutes. Let cool.

In large bowl, beat cream cheese, butter and powdered sugar until smooth. Add milk and vanilla; beat until blended.

Frost flat sides of pie halves and place halves together.

Refrigerate and store in sealed container.

A healthy snack option, try Apple Nachos this week

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 ...

Gimme S’mores Trail Mix

School days offer nearly endless opportunities for learning and exploration in the classroom, but education doesn’t have to end with the final bell. Parents can ensure their students feel ...

Recipe | Breakfast Brunch Board

Family Features - Few things go together like the weekend and brunch. Whether that means gathering with family, friends or a combination of both, it's the perfect time to slow down and bring your loved ones together for a lighthearted meal.

Catering to a variety of different palates requires a diverse menu of dishes ranging from fresh fruit and baked goods to proteins and more. A key ingredient to bring any spread together: Envy apples, which are a natural cross between Braeburn and Royal Gala apples.

With their beautifully balanced sweetness, uplifting fresh aroma, delightfully satisfying crunch and bright red skin that sometimes features a golden blush, they can be served fresh or paired with other brunch favorites in shareable dishes like the Brunch Board with a Twist. Plus, their naturally white flesh doesn't brown as quickly as other apples, making them easy to savor while enjoying time with loved ones.

Find sweet brunch recipe inspiration at EnvyApple.com.

Brunch Board with a Twist

2 Envy Apples, sliced

boiled eggs, halved

cooked bacon

bananas, sliced

berries

miniature pancakes

edible flowers, for garnish

2-3 Envy Apples, for garnish

On breakfast platter, artfully arrange sliced apple, halved boiled eggs, bacon, bananas, berries and pancakes. Garnish with edible flowers and whole apples.

In the Know | Recent articles you might have missed

Illinois tennis team suffers first conference loss, Illini fall 4-0 to #2 OSU

Illinois' Mathis Debru celebrates after he and doubles partner Oliver Okonkwo tie up their match at 4-all. The duo fell 6-4 to Ohio State's Robert Cash and Justin Boulais. Photo: PhotoNews Media/Clark Brooks

URBANA - One would have thought the steady 20mph breeze at Shahid & Ann Khan Outdoor Tennis Complex would have been ideal conditions for Illinois to upset #2 Ohio State (19-2) on Sunday afternoon. Unfortunately, the 70º day, blessed with plenty of sunshine, did not fair well for the Fighting Illini (13-8), who lost the home match 4-0 to Buckeyes in their second Big Ten match of the season.

The key to OSU's victory and Illinois' demise was the basic 'brains over brawn' approach.

Gimme S’mores Trail Mix

Prep time: 5 minutes
Servings: 6

1/2 cup Sun-Maid Vanilla Yogurt Covered Raisins
3 cups graham crackers, assorted flavors
1 1/2 cups colored mini marshmallows
2 cups slivered almonds
1 cup chocolate chips

In large bowl, mix raisins, graham crackers, marshmallows, almonds and chocolate chips.
Serve immediately, or store in airtight container up to 1 week.

Delicious apple nachos

Photo provided

Apple Nachos

Prep time: 10 minutes
Cook time: 1 minute
Servings: 4

5 sweet apples, such as Honeycrisp
lemon juice (optional)
2 tablespoons peanut butter
1/2 cup Sun-Maid California Sun-Dried Raisins

Wash and slice apples.
Arrange one layer of sliced apples on serving plate. To keep apples from browning quickly, squeeze lemon juice on top, if desired.
In microwave, melt peanut butter about 30 seconds until smooth.
Drizzle 1 tablespoon peanut butter over first layer of apples. Sprinkle with 1/4 cup raisins.
Repeat with remaining apples, peanut butter and raisins.

SOURCE:
Sun-Maid Raisins

Recipe | Pesto Pasta Salad

Family Features - From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn't be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat. Starting the new year with fresh intentions, whether you're trying to reset for 2023 or simply add more greens to your meals, begins with delicious, nutritious and easy recipes.

This recipe is another fresh twist on pasta salad can make lunches or your evening side dish an enjoyable way to stay on track.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, Fresh Express provides plenty of inspiration, information and incentives to help you achieve your goals. For example, this Pesto Pasta Salad features red lentil rotini and Twisted Pesto Caesar Chopped Salad Kits loaded with a fresh blend of crisp iceberg and green leaf lettuces, crunchy garlic brioche croutons, Parmesan cheese and creamy pesto dressing. Add fresh grape tomatoes and toasted walnuts for a simple side or easy lunch that can be made ahead of time.

Pesto Pasta Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Here's what you'll need:

1 quart cooked red lentil rotini

2 packages (9 1/2 ounces each) Fresh Express Twisted Pesto Caesar Chopped Salad Kits

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grape tomatoes, halved

1/2 cup walnuts, toasted

Prepare red lentil rotini according to package directions; cool 15 minutes.

In bowl, mix rotini and one dressing packet from salad kits. Sprinkle with salt and pepper; mix well. Refrigerate, covered, 30 minutes, or until rotini is cold.

In large bowl, mix lettuce from both salad kits with remaining salad dressing package. Add rotini and tomatoes; toss to combine. Sprinkle with garlic brioche croutons and shredded Parmesan cheese from salad kits and walnuts.

Substitution: Traditional rotini can be used for red lentil rotini.

Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net and FreshExpress.com for more inspirational meal ideas.

Recipe | A healthy choice: Orange Shrimp Quinoa Bowls

A fruit-forward breakfast is a nutritious way to start your morning, and a fresh twist on pasta salad can make lunches or your evening side an enjoyable way to stay on track. Bowls filled with grains, veggies and a favorite protein are all the rage, and this seafood-fueled version is no exception when you're craving a combination of your personal favorites.

Photo provided

No matter if you're searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.

The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it's a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.

Orange Shrimp Quinoa Bowls

Serves 2

What you'll need:

1 cup quinoa

1 cup orange juice

1 tablespoon hot sauce

1 tablespoon honey

1 tablespoon soy sauce

4 tablespoons vegetable oil

1 tablespoon lime juice

1 tablespoon white miso

1 1/2 pounds shrimp, peeled, deveined and tails removed

1/4 cup butter

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mushrooms, sliced

1 red bell pepper, diced

1 cucumber, sliced into half moons

5 green onions, sliced

1 avocado, sliced

1 teaspoon sesame seeds

2 tablespoons cilantro, chopped

How to put it altogether:

Cook quinoa according to package instructions. Set aside.

In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.

Add shrimp to remaining mixture and marinate 15 minutes.

Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.

Drizzle with reserved dressing.

* * * * *

Find more wholesome, health-forward recipes at Culinary.net.

Recipe | Jalapeno Sweetpotato Chowder

Photo provided

Family Features - Colder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.

Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweetpotatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.

Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweetpotatoes throughout the winter as an on-hand ingredient. Additionally, as a "diabetes superfood" according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.

When your family needs a warm-up on those frosty days, put sweetpotatoes at the center of mealtime (with an added kick) in this Jalapeno Sweetpotato Chowder. Loaded with the flavors of winter comfort, you can breakaway from the store-bought canned soups for a filling meal that makes enough for a crowd so no one goes hungry.

Jalapeno Sweetpotato Chowder

Recipe courtesy of the North Carolina SweetPotato Commission

Servings: 6

2 large North Carolina sweetpotatoes, baked
1 small onion, 1/4-inch diced
2 tablespoons olive oil
1 quart chicken or vegetable stock
2 cups cooked chicken, cubed
1 1/2 cups whole corn kernels
2 teaspoons minced jalapenos
1/2 cup heavy cream
1 teaspoon salt
chopped scallions, for garnish

How to make it

Peel baked sweetpotatoes; discard skin and puree.

In soup pot, saute onion in butter until softened. Add pureed sweetpotato and stock, as desired. Bring to boil, reducing liquid slightly.

Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.

To serve, ladle into bowls and garnish with chopped scallions.

Watch the video

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

To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
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.
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.
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.
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.

Recipe: Budget-friendly Crunchy Mushroom Wrap

Family Features -- If the prices of your favorite ingredients have you dreading the next trip to the grocery store, finding ways to stretch your budget can help you feel better at the checkout counter.

One such way: turning to versatile ingredients that help make every dollar count by using them in a variety of your family’s favorite meals. Flavorful options like mushrooms enhance recipes by extending portions when you use a process called “The Blend.” Blending finely chopped mushrooms with ground meat allows you to extend the volume of dishes like burgers, tacos, pasta, wraps and more.

Mushroom wrap

Photo provided

Simply chop your desired mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook your blend to complete the recipe. This Blended Crunchy Mushroom Wrap is a perfect example of an easy yet delicious way to take your grocery budget further.

Visit MushroomCouncil.com for more blended recipe ideas.

Blended Crunchy Mushroom Wraps

Recipe courtesy of the Mushroom Council

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6

2 tablespoons olive oil

1/2 cup finely chopped yellow onion

8 ounces mushrooms, such as white button, crimini or portabella, finely chopped

1/2 pound lean ground beef

1 tablespoon taco seasoning

6 burrito-size flour tortillas (about 10 inches each)

1/3 cup nacho cheese sauce

6 tostada shells

sour cream

6 mini soft taco-size flour tortillas (about 4 1/2 inches each)

shredded lettuce

diced tomatoes

shredded Mexican cheese blend

nonstick cooking spray

Put it together

In large skillet over medium-high heat, heat olive oil.

Next, cook onions 1-2 minutes until translucent.

Add mushrooms and ground beef. Cook about 5 minutes, or until beef is no longer pink.

Stir in taco seasoning. Cook 2-3 minutes and then set aside.

Lay one large flour tortilla on flat surface. Spread 2 tablespoons mushroom-meat mixture on center of tortilla.

Drizzle dollop of nacho cheese over mushroom-meat mixture. Top meat with one tostada shell then spread thin layer of sour cream over tostada shell.

Top with shredded lettuce, diced tomatoes and shredded Mexican cheese then one small tortilla. Make sure not to overstuff so wrap doesn’t break apart while cooking.

Fold edges of large tortilla toward center until completely covered. In hot skillet, generously spray with nonstick cooking spray. Carefully place wrap seam side down on skillet. Cook 2-3 minutes until golden brown.

Flip and cook other side until golden brown. Repeat with remaining mushroom-meat mixture, tortillas and toppings.

Cut wraps half and serve.

Recipe: Chipotle Chicken Flatbread fest

Family Features -- When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.

Photo provided

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

Chipotle Chicken Flatbread

Adapted from butteryourbiscuit.com

2 flatbreads
2 cups shredded mozzarella cheese
1 clove garlic, diced
4 chicken tenders, cooked and cubed
1 pint cherry tomatoes, quartered
salt, to taste
pepper, to taste
1/2 cup ranch dressing
1 1/2 teaspoons chipotle seasoning
2 tablespoons cilantro leaves, chopped

Here's how you put it together for your next meal:

Start by preheating your oven to 375 F.

Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.

In small bowl, mix ranch and chipotle seasoning.

Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

Recipe: Get you grillin' on with something awesome

Grilled Jalapeno Cheddar Meatballs for dinner tonight

Photo provided

Family Features -- Summer is gone. The fall weather is making its way into Illinois taking its place. There's still more time to get out and grill some delicious food to enjoy after a Friday night football game or to serve when all the fellas are over Sunday's NFL game.

For dudes that know their way around a flame, taking your cooking skills to the next level, all you need is a little inspiration to go along with those deft skills you already have around a grill. It is easy to turn family meals or get-togethers with guys into an extravagant culinary adventure, take your backyard barbecues to new heights and impress friends and neighbors with your pitmaster-worthy creations.

In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into season 3 of "BBQuest: Beyond the Pit," a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary.

The show follows four themes that capture the very essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by "Hardcore Carnivore" cookbook author Jess Pryles, including Smoked Chuck Beef Ribs and these mouth-watering Grilled Jalapeno Cheddar Meatballs.

"Since launching BBQuest four years ago, it's truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that's exactly what you see in season 3," said Rachel Chou, Texas Beef Council's director of consumer marketing. "There has been so much exciting innovation around cooking methods and international flavors while there's still a huge dedication to long-held recipes and smoking techniques."

Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com.

Grilled Jalapeno Cheddar Meatballs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans

Cook time: 1 hour, 15 minutes
Servings: 15

What you will need:

1/2 cup tortilla chips, crushed
3/4 cup milk
2 pounds ground beef
3 fresh jalapenos, seeded and finely diced
8 ounces cheddar cheese, finely diced
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt

How to make this tonight:

Place crushed tortilla chips in large bowl. Add milk and allow chips to soften about 10 minutes.

After milk is absorbed, add beef, jalapenos, cheese, paprika, garlic and salt. Mix well to combine then scoop approximately 1/3-1/2 cup of mixture to form meatball; repeat with remaining mixture.

Place meatballs on plate or tray and refrigerate 30 minutes to firm.

Heat grill to medium for two zone cooking.

Place meatballs on indirect heat side of grill away from coals or lit burner; close lid. Grill 25-35 minutes, or until meatballs reach 165 F internal temperature on meat thermometer.

Remove meatballs from grill and cool slightly before serving.

Recipe: Smoked chuck beef ribs

Delicious smoked beef ribs you can make at home

Photo provided

Family Features -- For home chefs looking to take their cooking skills to the next level, it all starts with a little inspiration and a few new skills. Turn family meals into extravagant adventures, take backyard barbecues to new heights and impress friends and neighbors with pitmaster-worthy recipes.

The show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by "Hardcore Carnivore" cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice.

Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com. Below is Pryles' signature Smoked Chuck Beef Ribs recipe.

Smoked Chuck Beef Ribs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans

Cook time: 10 hours, 30 minutes
Servings: 8

What you'll need:

1 slab beef chuck short ribs (about 4 pounds)
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1/4 cup cider vinegar
1 cup water

Here's how to put it together for your next meal:

Preheat smoker or pellet grill to 275 F.

Pat ribs dry with paper towel; remove moisture on surface.

Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously.

Place ribs in smoker and close lid. Cook 5-6 hours.

In spray bottle, combine cider vinegar and water. Lightly spritz ribs every 30 minutes for first 4 hours of cooking.

Ribs are ready when completely probe tender. If parts still feel tough, continue cooking.

Once completely tender, remove ribs from smoker then wrap tightly in butcher's paper and place in small cooler to rest 30 minutes.

To serve, slice ribs between bones.

Recipe: Lentil Bolognese Penne, the perfect pasta dish

FAMILY FEATURES -- Weeknight meals are all about putting tasty dishes on the table in a short amount of time so you can share precious moments together despite busy schedules. In a matter of minutes, you can prepare this Lentil Bolognese with Veggie-Based Penne for a quick yet flavorful recipe that can be enjoyed by little ones and adults alike.

Using Veggiecraft Farms Cauliflower Penne as its key ingredient, this family meal makes it easy to incorporate vegetables without sacrificing taste. Available in popular shapes like penne, spaghetti and elbow, and made with lentils, peas and cauliflower, zucchini or sweet potato, the veggie-based pastas are gluten-free, non-GMO, vegan, Kosher and good sources of protein and fiber.

Make an extra batch for healthy leftovers or to take to work for lunch the day after. Serve with fresh garlic bread and a simple lettuce salad for a complete meal.

Photo provided

Lentil Bolognese Penne

What you'll need:

1 cup dry French green lentils or brown lentils
1 jar (24 ounces) marinara sauce
1/2 cup vegetable broth
1 box Veggiecraft Farms Cauliflower Penne

Toppings:
fresh basil
Parmesan cheese
red pepper flakes
fresh crushed garlic

How to make it:

Cook lentils according to package directions. Drain then return to pot and add marinara and vegetable broth. Stir well and simmer over low heat about 10 minutes.

Cook penne according to package directions.

Top cooked pasta with lentil Bolognese, fresh basil, Parmesan cheese and red pepper flakes.

Visit veggiecraftfarms.com for more information and family-friendly recipes.

Recipe: A heaping serving of homework motivation

Family Features -- Heading back to school doesn't have to mean forgetting the fun of warm weather treats. Once the homework is done and you've enjoyed dinner with loved ones, turn your attention to a dessert that tastes like it was prepared by a professional baker.

This S'mores Skillet starts with a sweet brownie base made with Domino Light Brown Sugar and is then infused and topped with traditional s'mores ingredients. Just combine in a skillet then bake - or grill for that familiar outdoor feel - until warm and gooey.

The next time you invite friends over to celebrate after a home football or volleyball game victory, try this easy-to-make recipe that will light up any party with ear-to-ear grins.

Find more dessert ideas to sweeten up the back-to-school season and postgame celebrations at DominoSugar.com.

S'mores Skillet

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

8 tablespoons unsalted butter
3/4 cup semisweet chocolate chips, divided
2 ounces unsweetened chocolate
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup Domino Light Brown Sugar
1 teaspoon pure vanilla extract
1 cup mini marshmallows, divided
6 graham crackers, roughly crumbled, divided

Step-by-step

Preheat oven or grill to 350 F.

Place medium heat-proof bowl over medium saucepan simmering with water. Add butter, 1/4 cup chocolate chips and unsweetened chocolate; melt. Remove from heat and allow mixture to cool 15 minutes.

In small bowl, whisk flour, baking powder and salt.

In large bowl, mix eggs, sugar and vanilla. Add chocolate mixture and mix until well combined. Stir in flour mixture. Add 1/4 cup chocolate chips, 1/2 cup mini marshmallows and three graham crackers to batter.

Pour mixture into 8-inch skillet. Top with remaining mini marshmallows, chocolate chips and graham crackers. Grill or bake 10-12 minutes. Remove from grill. Cool 10 minutes and serve.

Recipe: Super charge your day with this delightful cheeseburger turnover

Family Features -- There's a lot to remember when sending your student off to school each morning, from backpacks and school supplies to last night's homework. Don't forget one of the key ingredients to a successful day: lunch.

A menu of filling, delicious recipes is just what your family needs to make each school day a successful educational adventure. Satisfying lunch and dinner ideas can give loved ones the fuel they need while delicious desserts provide motivation for growing minds to get homework finished before enjoying a treat.

easy to make cheeseburger turnover

Photo provided

When the coming weeks get hectic due to busy schedules, this recipe offers a simple solution to make cooking easier while helping you spend less time in the kitchen. Start with a lunch that's as easy to make as it is to pack in a lunchbox, recharge in the evening thanks to a veggie-forward main course and satisfy everyone's sweet tooth with a chocolatey favorite to round out the day.

These Cheeseburger Turnovers provide the energy little learners need to power through their afternoon lessons. One winning idea to make the week easier is to prep a full batch of these easily packable, kid-friendly handhelds Sunday night so you've got lunch ready for each day.

To find more inspirational school-day ideas, visit Culinary.net.

Cheeseburger Turnovers

1 pound ground beef
1/2 cup onion, chopped
2 tablespoons ketchup
1 tablespoon mustard
1 can flaky biscuits
1 cup shredded cheese
dill pickle slices, halved
1 egg, beaten

How to make it

Heat oven to 375 F.

In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.

Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam. Repeat with remaining dough, beef mixture, cheese and pickles.

Brush each turnover with egg wash.

Bake 18-22 minutes, or until deep golden brown.

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S'mores Skillet

Step-by-step

Recipe: Super charge your day with this delightful cheeseburger turnover

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