Lemon Raspberry Cream Roll Delicate Blossoms BBQ Empanadas Mesquite-Grilled  With Chipotle Salsa Grilling Onions Strawberry Lemonade Pie Coastal Popcorn Shrimp Wraps Hazelnut Kale Salad

Adding Fruit Flavor To Your Favorite Spring Desserts

(NAPSI)—Warmer weather may set your thoughts to delicious fruit desserts. Jump-start your spring with plenty of luscious Duncan Hines® Comstock® or Wilderness® Pie Fillings. These fillings deliver fresh delectable flavor to a variety of tasty desserts. For more delicious recipes, visit

Lemon Raspberry Cream Roll


  • 1 lemon sponge cake, prepared in a 10x15x1-inch jelly roll pan

  • Powdered sugar

  • 1 pkg. (8 oz.) cream cheese, room temperature

  • 1 can Duncan Hines Comstock or Wilderness Raspberry Fruit Filling, divided

  • 1 carton (8 oz.) frozen whipped topping, thawed


  1. While cake is still warm, loosen edges and turn cake out onto a towel generously sprinkled with powdered sugar.

  2. Roll up towel and cake starting from short end. Allow to cool on baking rack. Unroll cake and remove towel.

  3. In medium mixing bowl, blend cream cheese and half of the raspberry filling. Fold in whipped topping.

  4. Spread evenly onto cake to within half-inch of edges. Roll up cake. Cover in plastic wrap and chill 1 to 2 hours.

  5. Before serving, cut into slices and spoon remainder of fruit filling over each slice.

Cherry Vanilla Ribbon Pie


  • 1 (9- or 10-inch) baked pie crust

  • 1 (8-oz.) package cream cheese, softened

  • 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)

  • ¾ cup cold water

  • 1 (4-serving size) package instant vanilla-flavor pudding mix

  • 1 cup whipping cream, whipped

  • 1 (21-oz.) can Duncan Hines Comstock or Wilderness Cherry Pie Filling, chilled


  1. In large bowl, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. On low speed, beat in water and pudding mix until smooth.

  2. Chill 10 minutes. Fold in whipped cream.

  3. Spread half the pudding mixture in prepared crust; top with half the cherry pie filling. Repeat. Chill 2 hours or until set. Store leftovers covered in the refrigerator.

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Grow Floral Cupcakes—No Green Thumb Required

(NAPSI)—Bring the beauty of flowers indoors with Delicate Blossoms Cupcakes. The stunning rainbow color palette will have everything coming up roses.

Begin with a basic cupcake made with any favorite mix. Then watch as they bloom into a beautiful bouquet with the addition of vibrantly colored icing, cake sparkles and sugars. These little cakes will be a sensational seasonal dessert or party treat for kids and adults alike.

For more inspired decorating ideas, visit

Delicate Blossoms


  • 1 package (15.5−18.25 oz.) favorite cake mix

  • Eggs, water and oil to prepare mix

  • 2 cans (16 oz. ea.) White Decorator Icing

  • Lemon Yellow, Orange, Teal, Rose, Violet and Leaf Green Icing Color

  • Yellow, Blue, Pink and Purple Cake Sparkles or Colored Sugars


Preheat oven and prepare cake mix following package instructions. Fill standard muffin pan with white baking cups; fill cups with batter about ⅔ full. Bake following package instructions. Cool completely.

Tint portions of icing yellow, orange, teal, rose, violet and green; reserve some white. Using spatula, ice cupcakes smooth with colored icing.

To make two-tone effect on flower petals, fit bag with petal decorating tip 127; before filling bag, use round tip 12 to pipe a stripe of white icing on the inside of the decorating bag from the narrow end of tip and up the length of the bag; pipe two additional lines on top of the first line of icing. Fill bag with desired color. Pipe a 6-petal flower on each cupcake beginning with wide end of tip touching center of cupcake, narrow end pointing out slightly above cupcake. Move tip ½ inch out toward edge of cupcake. Turn tip slightly, forming remainder of petal, relaxing pressure when moving tip back to center. Repeat for 5 more petals. Pipe round tip 5 dot or open star tip 16 swirl icing flower center. Sprinkle flower petals and centers with matching Cake Sparkles or Colored Sugars.

Makes 24 cupcakes.

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Start The Season With Sizzling BBQ

(NAPSI)—When warm weather makes working in the kitchen or tending the grill seem more like a chore than a celebration, you can use delicious, ready-made BBQ to beat the heat.

Whether you use the grill, a slow cooker or an oven, preparing a festive feast for family and friends doesn’t have to be difficult. Avoid the hassle with products such as Byron’s Pulled Pork BBQ. This restaurant-quality pulled pork is found in the freezer section at Sam’s Club and is a great way to enjoy mouthwatering taste without the trouble.

The pork is hickory smoked for hours, then hand pulled and basted with a sweet and spicy sauce. For a Mexican fiesta, try using it to make BBQ Empanadas or BBQ Nachos served with fresh tomato salsa and a green salad. Lighten up your table and be the talk of the town with a Layered BBQ Salad.

For all of the flavor with none of the fuss, a crowd favorite can be found in a build-your-own-BBQ bar. Line up popular toppings such as tomato, slaw and cheese with soft buns and steamy barbecue for a quick and delicious personalized meal.

For more recipes, visit

BBQ Empanadas


  • 2 cups Byron’s BBQ, warmed according to package directions

  • 2 tablespoons red onion, finely minced

  • ¼ cup dill pickles, minced

  • ¼ cup sharp cheddar cheese, shredded

  • 2 packages prepared pie dough

  • 1 egg, lightly beaten

  • BBQ sauce for dipping


Preheat oven to 350 degrees F. Coat a baking pan with nonstick cooking spray; set aside. In a medium mixing bowl, combine BBQ, onion, minced pickles and cheese. Roll out pie dough and cut into circles using a 3-inch biscuit cutter. Brush egg wash around edges of each circle. Place a scant tablespoon of BBQ mixture in center of each circle. Carefully fold over the circle to form a semicircle. Crimp the edges with a fork; place on prepared baking pan. Brush tops of empanadas with egg wash and bake for 22 to 25 minutes or until golden brown. Serve with your favorite BBQ sauce for dipping. Serves 8.

Layered BBQ Salad


  • 3 cups Byron’s BBQ, warmed according to package directions

  • 1 can baked beans

  • 2 cups colorful coleslaw

  • 1 (10-ounce) bag frozen whole-kernel corn, thawed

  • 2 cups green bell pepper, diced

  • Pickled okra for garnish


Heat baked beans on the stove on medium heat until warm, about 5 minutes, stirring occasionally. In the bottom of a serving dish, layer heated baked beans. Place an even layer of corn kernels, followed by a layer of green bell peppers. Place an even layer of BBQ on top of the bell peppers, followed by coleslaw. Place pickled okra on top for garnish. Serves 8.

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New Cookbook Unlocks The Secrets Of Smoke Cooking

(NAPSI)—New York Times best-selling author Jamie Purviance wants to teach grillers that smoke cooking doesn’t have to be complicated or intimidating with his latest cookbook, “Weber’s Smoke—A Guide to Smoke Cooking for Everyone and Any Grill.”

“Smoke cooking can seem overwhelming to many people—even experienced grillers,” said Purviance. “Our goal is to take the mystery out of smoke cooking and walk people through every step—from setting up their grill to adding the best kind of smoke at the right times.”

A few of Purviance’s insider secrets include:

  • Go Low and Slow (Most of the Time). Real barbecue is cooked slowly over low, indirect heat, but don’t miss easy opportunities for adding sweet wood aromas to foods that are grilled over a hot fire for just minutes, like steaks, shrimp and vegetables.

  • White Smoke Is Good; Black Smoke Is Bad. Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldering wood. But if your fire lacks enough ventilation, or your food is directly over the fire and the juices are burning, blackish smoke can taint your food or lead to unpleasant surprises when you lift the lid.

  • Keep the Air Moving. Keep the vent on the top of your grill open at least halfway. The open vent will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly.

Try your hand at smoking with this recipe from “Weber’s Smoke.”

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa


  • 1½ pounds ground chuck (80% lean)

  • 2 teaspoons ground cumin

  • 1½ teaspoons ground black pepper

  • Kosher salt

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 small red onion, finely chopped

  • 1 garlic clove, minced

  • 4 plum tomatoes, each cut in half lengthwise

  • 2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes

  • 3 tablespoons finely chopped fresh cilantro leaves

  • 1 canned chipotle chile pepper in adobo sauce, minced

  • 1 tablespoon fresh lime juice

  • 4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce

  • 4 hamburger rolls


  1. In a large bowl, gently combine the ground chuck, cumin, pepper and 1½ teaspoons salt. Shape into 4 patties of equal size, each about ¾-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1-inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate until ready to cook.

  2. Prepare a two-zone fire for high heat (450° to 550° F).

  3. In a medium skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.

  4. Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over INDIRECT HIGH HEAT. Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes. Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile and lime juice to the onion mixture. Season with salt. Set aside.

  5. Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When the wood starts to smoke, cook the patties over DIRECT HIGH HEAT, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill and build each burger with the salsa. Serve warm.

For more information, visit


©2012 Weber-Stephen Products LLC. Recipe from “Weber’s Smoke”™ by Jamie Purviance. Used with permission.

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Ten Tasty Tips For Grilling Onions

(NAPSI)—Here’s mouthwatering news for backyard chefs and grill masters who want to add more flavor appeal to their next meal.

When char grilled until tender, onions are a great accompaniment to a burger, brat or other grilled meat—and are so versatile they can be added to sandwiches, pizza or salsa.

With the addition of your favorite sauce, seasoning or fresh chopped herbs, grilled onions also make an easy, satisfying side dish to complement any meal.

To help you get a head start on the season, here are 10 tips for perfectly grilled onions from the National Onion Association:

  • Not sure what color of onion to use? Yellows are all purpose, popular as a side dish or for topping steaks, burgers and brats. Reds make colorful kebabs and mixed vegetable sides. White onions are commonly used in Mexican-style BBQ and Southwest dishes.

  • For best results, cut onions into at least ½-inch-thick slices or 1-inch wedges. When cutting wedges, trim the root end, but leave intact to prevent the onion from falling apart.

  • A large onion will yield approximately four to six slices or wedges or ½ to ¾ cup grilled onions.

  • Lightly spray or brush grates with oil before heating up the grill to prevent sticking. Then, brush both sides of the onion slices/wedges with olive oil, sprinkle with salt and pepper, a favorite seasoning blend or fresh chopped herbs.

  • Grill onions, covered with a foil pan, over medium heat, 15−20 minutes or until tender. Use tongs and turn onions only one or two times. Covering the onions will help them cook more evenly.

  • Worried about onions falling apart or having trouble turning them? Try these ideas:

—Cover the grill grates with tinfoil and poke small holes in the foil to allow heat through.

—Run wooden or metal skewers through each slice or wedge. Be sure to soak wooden skewers (or toothpicks) in water first to prevent them from burning.

—Onions can also be placed in grill baskets or trays or tented in tinfoil.

  • Instead of butter or oil, coat onions with honey mustard, balsamic vinegar, BBQ sauce or another dressing to complement other grilled foods.

  • Cumin, smoked paprika and chili powder make great seasoning alternatives to salt and pepper.

  • Add grilled onions to salsas, relishes and baked beans for a smoky flavor.

  • Preparing for a large crowd or have a small grill? Grill onions first, cover and set aside. Reheat prior to serving. This also works great for camping and tailgating.

For more tips and recipes using grilled onions, such as Grilled Potato Salad with Chipotle Vinaigrette, visit

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Delicious Dessert To Start Outdoor Season

(NAPSI)—For barbecue lovers, the season can’t start too early. As daylight hours get longer, the action heats up and the season can last well into the frosty days of fall. But the standard fare of such traditionally warm-weather gatherings—grilled meat and veggies—deserves to be followed with a delicious chilled dessert.

One tasty way to kick off the outdoor season is with Strawberry Lemonade Pie, a light summer dessert with a nontraditional twist. Like many crowd-pleasing desserts, this recipe uses Karo Syrup to add just the right amount of sweetness.

Strawberry Lemonade Pie

Prep time: 25 minutes
Bake time: 30 minutes
Chill time: 2 hours
Yield: 8 servings

  • 1 (9-inch) unbaked pie crust

  • ¾ cup sugar

  • 3 tablespoons all-purpose flour

  • 4 eggs

  • ½ cup Karo Light Corn Syrup

  • ⅓ cup lemon juice

  • ¼ teaspoon vanilla extract

  • 2 tablespoons Karo Light Corn Syrup

  • 1 teaspoon lemon juice

  • 1 teaspoon freshly grated lemon peel

  • 3 cups thinly sliced strawberries


Sweetened whipped cream and thinly sliced lemon, optional

Fit pie crust into a 9-inch tart pan with removable bottom and trim the edge OR a 9-inch pie pan and flute the edge. Line the crust with a double sheet of foil. Bake in preheated 350ºF oven for 10 minutes. Remove foil and cool slightly.

Combine sugar and flour in a medium bowl. Add eggs, ½ cup corn syrup, ⅓ cup lemon juice and vanilla. Beat until smooth. Pour into partially baked shell. Bake about 30 minutes until filling is golden brown. Cool. Refrigerate at least 2 hours.

Combine remaining 2 tablespoons corn syrup, 1 teaspoon lemon juice and lemon peel. Cover and set aside. Just before serving, arrange sliced berries on top of baked filling and drizzle with lemon mixture. Top each serving with whipped cream and a lemon slice, if desired.

For more dessert recipes, visit

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Travel The Coast With Your Family...Virtually

(NAPSI)—Your family will have fun together, win prizes and enjoy the chance to win an all-new family car.

An online experience designed to take families on a tour of the coast, SeaPak Shrimp & Seafood Co.’s™ “Coast to Coast Adventure” spotlights all things coastal. In order to begin the coastal journey, simply to enter codes found inside the brand’s new Family Size cartons displaying a “Coast to Coast Adventure” emblem. Participants then earn rewards and travel to 12 of America’s favorite family-friendly coastal destinations—all without leaving home. Each code submitted will also count as one entry for the chance to win the “ultimate cruiser” for traveling in coastal style: a 2012 Ford Flex.

In honor of the flavor that coastal meals bring to the dinner table, try this recipe for your next seafood meal. It’s likely to bring waves of approval. For more information about Coast to Coast Adventure,

For more great recipes and seafood solutions, visit or find them on Facebook at

Coastal Popcorn Shrimp Wraps 

Prep time: 10 minutes 
Cook time: 12 minutes 
Makes: 4 servings

  • 20 oz. SeaPak Popcorn Shrimp OR SeaPak Jumbo Popcorn Shrimp

  • frozen corn, thawed

  • bunch green onions, thinly sliced

  • 1 cup mayonnaise (use more if desired)

  • chipotle pepper in adobo sauce, minced (about 1 tablespoon)

  • Flour tortillas

  • Shredded lettuce

  • Dash of red pepper


Prepare the shrimp according to package directions. Stir mayonnaise and chipotle pepper in adobo sauce in large bowl. Add the cooked corn, red pepper and green onions. Add cooked shrimp to tortilla with lettuce and 2−3 tablespoons of chipotle pepper in adobo sauce mixture. Serve warm.

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Drive “Street Eats” Into Your Recipe Collection

(NAPSI)—No other trend has parked itself at the forefront of the culinary world quite like food trucks. A new generation of chefs has been putting unique cuisines on four wheels and now you can enjoy some of these great tastes at home. CanolaInfo partnered with four food truck chefs/owners from around the U.S. to create the “Street Eats Recipe Collection.”

Each recipe is made with canola oil because of its versatility and healthy fat profile. At 468° F, canola oil has one of the highest smoke points of any oil, making it excellent for sautéing and baking. In addition, its light texture and neutral flavor complement sauces and salad dressings. Canola oil also has the least saturated fat and most omega-3 fat of all cooking oils. The U.S. Food and Drug Administration authorized a qualified health claim on its potential to reduce heart disease risk when used in place of saturated fat.

The recipe collection includes Cheddar-Parmesan Poutine with Gravy, BanhMi (Short Rib Sandwich) with Spicy Yuzu Mayo, Roasted Beet Salad with Citrus Vinaigrette, Crab Cake Sliders with Creamy Apple Coleslaw, Sinful Bliss Cupcakes with Sweetened Whipped Cream Frosting, Raspberry Cream Cupcakes with Cream Cheese Frosting and this one:

Hazelnut Kale Salad 
(Serves 4)


  • ⅓ cup balsamic vinegar

  • 1 Tbsp water

  • 2 tsp Dijon mustard

  • ½ tsp salt

  • 1 shallot, minced

  • 1 clove garlic, minced

  • 1 Tbsp chopped fresh thyme

  • ½ tsp black pepper

  • ¼ cup toasted hazelnuts, crushed

  • ½ cup canola oil

  • 4 cups raw kale, sliced very thin

  • 2 Tbsp chopped, toasted hazelnuts

  • 2 Tbsp dried cranberries

  • 2 Tbsp blue cheese crumbles

  • ¼ cup flat-leaf parsley, whole leaf


For vinaigrette, place first 9 ingredients in blender or food processor. While blending, slowly add canola oil in a steady stream, incorporating well. Adjust seasoning if needed; set aside. Combine remaining ingredients in large bowl. Toss with vinaigrette; serve immediately.

The complete “Street Eats Recipe Collection” is available

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