next time friends and family tell you your cooking tastes like a
million dollars, they may be right. Submit an original recipe to
the 46thPillsbury Bake-Off® Contest—bigger
and better than ever—for a chance to win $1 million. Just be
sure your recipe:
• Uses seven ingredients or fewer (not including table salt,
ground black pepper or water)
• Requires 30 minutes or less of active prep time, not including
baking or cooling
• Uses at least two different eligible ingredients
• Fits into the Simple Sweets and Starters or Quick Rise and
Shine Breakfasts categories
• Wows with its taste, appearance, creativity and consumer
Here’s a sweet example of one of last year’s winning recipes
from Sarah Meuser of New
Milford, Conn. that
may help get you started:
Salted Caramel Macaroons
Prep Time: 30 Minutes
Total Time: 1 Hour, 25 Minutes
Makes 60 cookies
1 can (14 oz) Eagle Brand® Sweetened
1 jar (12.25 oz) Smucker’s® Caramel
1 cup Pillsbury BEST® All
Purpose Unbleached Flour
1¼ teaspoons sea salt
2 bags (14 oz each) shredded coconut
1½ cups chopped pecans
1 cup semisweet chocolate baking chips
Heat oven to 325°F. Line 2 large cookie sheets with cooking
parchment paper; spray with Crisco® Original
No-Stick Cooking Spray. In large bowl, combine condensed milk,
caramel topping, flour and ¾ teaspoon of the sea salt; mix well.
Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie
sheets. Lightly sprinkle tops with remaining ½ teaspoon sea
salt. Bake 15 to 25 minutes or until golden brown. Immediately
remove from cookie sheets to cooling racks. Cool completely,
about 30 minutes. Store in airtight container.
Your family and friends can also choose which 100 recipes make
it to the finals. To get complete contest rules, enter a recipe
or vote for your favorite, visit www.bakeoff.com.
Categories include Simple Sweets and Starters with an entry
period from April 4 to May 9 and voting from June 13 to 27, and
Quick Rise and Shine Breakfasts recipes can be sent between July
4 and Aug. 8 and voted on from Sept. 12 to 26.
Bake-Off is a registered trademark of General Mills© 2013.
Eagle Brand, Smucker’s and Crisco are trademarks of The J.M.
Pillsbury and Pillsbury BEST are trademarks of The Pillsbury
Company, LLC, used under license.
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Find Fresh Food Fast
you’re looking for a quick meal or snack on the go, too often,
your options have been limited to the drive-through or grabbing
processed snacks. As consumers gravitate toward healthy choices,
some retailers are focusing on providing fresh, tasty options.
Here are a few tips to help you eat smarter on the run.
your day right—Breakfast really does set the tone for the whole
day. Instead of skip- ping breakfast when you’re in a hurry,
grab a yogurt and fruit.
for the munchies—When you pick up your morning coffee or lunch,
plan your afternoon snack. You can balance healthy options with
an occasional treat.
for some color—Enjoy a variety of green, red and yellow fruits
and vegetables every day so you don’t get bored with your
help, you can now find a whole new line of fresh options
designed with healthy eating in mind anytime of the day at one
national convenience store.
You Can Get
past year, 7-Eleven has tapped into consumer requests for
healthier, on-the-go options by launching its Fresh Foods
program. Some of the options include:
and yogurt parfaits with oats and honey granola
Bistro Snack Protein Packs with mini whole-wheat pitas, cheddar
cheese cubes, red grapes, celery, baby carrots and hummus. All
the offerings are made daily with fresh ingredients from nearby
kitchens and bakeries. The convenience chain is working on
expanding offerings for its customers.
further information, visit www.7Eleven.com.
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Healthy Flax Facts
a small seed to your diet may offer big benefits. That’s the
word from experts who say that flaxseeds are an excellent way to
improve your health.
starters, flax is an excellent source of fiber and antioxidant
vitamin E. It’s rich in monounsaturated fatty acids and is an
excellent source of omega-3 essential fatty acids.
has been found to help lower total and LDL cholesterol as well
as increase HDL cholesterol levels in the blood.
also a good source of many B-complex vitamins as well as
minerals such as potassium, iron, magnesium and zinc.
the full nutritional value, flaxseed must be ground. Grind the
seeds in a coffee or spice grinder right before using it and
freeze the whole seed for up to six months for maximum
freshness. Adding 1½ tablespoons of ground flax every day is
easy—just use your creativity. Stir it into your morning juice
or water and sprinkle it on everything from oatmeal to scrambled
eggs, soups and salads as well as main meals and side dishes. Or
try it in this fabulous smoothie:
Fabulous Flax Smoothie
cup ice cubes
cups frozen fruit (raspberries, strawberries, blackberries,
kale leaves, center ribs removed, optional
Tbsp. ground flax
cup almond milk or orange juice
blender container with ingredients, beginning with ice cubes and
pouring almond milk or orange juice in last. Blend until smooth
and creamy. Makes 2 large servings.
Visit www.ameriflax.com for
information and recipes.
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Tips For Grilling Award-Worthy Steaks
(NAPSI)—According to a recent study, 62 percent of Americans now
report grilling year-round. Take a tip from these backyard
grillers and pick up some steaks, break out the tools and
perfect your grilling techniques. These quick and easy tips will
help take your home-grilled steaks to the next level:
• Quality: Nothing says quality like USDA-certified meat, such
USDA Choice steaks. Only one in five steaks meets the
guidelines to be Walmart’s Choice Premium Beef so you can be
confident you’re grilling with the best.
• Temperature: Remove steaks from the refrigerator at least 30
minutes before grilling to allow the meat to rise to room
• Marinade: Add robust flavor with a marinade that uses
ingredients you may already have in your kitchen, like A.1. or
Try this recipe from some experienced grillers who can really
take the heat:
San Antonio Sweet
Makes four servings
3 or 4 Walmart Choice rib-eye steaks
1 cup pineapple juice
1 cup orange juice
1 cup soy sauce
3 Tbsp red wine or sherry vinegar
3 garlic cloves, minced
3 Tbsp Bolner’s Fiesta® Brand’s Uncle Chris’ Gourmet Steak
Place steaks in a large zip-top bag or shallow dish. Mix
pineapple and orange juices with the soy sauce, vinegar and
minced garlic. Marinate in the refrigerator for at least 1−2
hours, for a maximum of 12 hours. When steak is done marinating,
remove and pat dry, rubbing both sides with the steak seasoning.
Prepare a charcoal grill for direct high heat (450−500
degrees F) using Kingsford® charcoal. Grill with the lid closed,
turning once or twice, until cooked to your desired doneness, 6
to 8 minutes for medium rare. Let rest for 5 minutes.
For more information and recipes, visit www.Walmart.com/steak.
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To Mom With Love
your love for mom by looking after her health with the gift of
classic brunch recipes that have a heart-healthy twist, such as
those from CanolaInfo’s “Mother’s May the Healthy
Way” recipe collection from Ellie
Krieger, M.S., R.D., host of the Cooking Channel’s “Healthy
lighten up her recipes, Krieger uses low-fat dairy products,
whole grains and canola oil, which has the least saturated fat
and most omega-3 fat of all common culinary oils.
a healthier take on Eggs Benedict to warm mom’s heart:
Smoked Salmon Eggs Benedict with Creamy Dill Caper Sauce
Yield: 4 servings
Serving size: 1 piece
cup nonfat plain yogurt
Tbsp canola oil
tsp fresh lemon juice
Tbsp chopped fresh dill, plus sprigs for garnish
Tbsp capers, drained
tsp finely grated lemon zest
whole-grain English muffins
thinly sliced smoked salmon
Tbsp white wine vinegar
make sauce: In medium bowl, whisk yogurt and canola oil until
blended. Whisk in lemon juice, then stir in chopped dill, capers
and lemon zest. Toast English muffins. Place slice or two of
salmon on top of each English muffin half. To poach eggs: Fill
large, deep skillet about ¾ inch to top with water and bring to
boil over high heat. Add vinegar, then reduce heat to
medium-low. Crack egg into small bowl, then gently add it to
boiling water. Repeat with remaining eggs until all four eggs
are in skillet. Cook until whites of eggs are set but yolks are
still slightly runny, about 3 minutes. Use slotted spoon to
transfer eggs to paper towel to drain. (Alternatively, cook eggs
over easy in nonstick skillet.) Transfer each egg to
salmon-topped English muffin half. Pour 2 tablespoons of sauce
on top of each muffin and garnish each with sprig of dill.
Nutritional Analysis per Serving: Calories: 200, Total Fat: 10
g, Satu- rated Fat: 2 g, Cholesterol: 190 mg, Sodium: 470 mg,
Carbohydrates: 16 g, Fiber: 2 g, Protein: 14 g.
more recipes and culinary tips, go to www.CanolaInfo.org.
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3 Tips for a Sparkling Party
from Top Chef's
(NAPSI)—When the party is at your place, impress guests with a
winning dish and this expert cheat-sheet from author and "Top
Chef" judge, Gail Simmons.
Chill out before the party: Cook
more food than you think you need. That way, you'll be prepared
if more people show up—and you can always eat the leftovers.
Prepare a few chilled side dishes ahead of time so you can focus
on mingling instead of the oven.
Put your best food forward: The
easiest recipes pop with unexpected, gourmet presentations.
Drizzle bright sauces on sparkling white plates or layer
desserts in crystal-clean glassware. Check out my easy
Bumbleberry Pie Sundae recipe below. When served in individual
cocktail glasses, it looks and tastes great.
My secret weapon: If
you're too tired to tackle the dishes after the party, or do not
have a full, weeknight load, dirty dishes can wait until morning
if you use Cascade Platinum. Not only does it scrub away 24-hour
stuck-on food without pre-rinsing, but it also prevents
unappetizing residue on dishes and filming on machines.
Bumbleberry Pie Sundae
3¾ cups mixed berries, well washed and divided (any
combination of strawberries hulled and quartered, blueberries,
raspberries, blackberries halved)
4 tablespoons granulated sugar, divided
2 teaspoons fresh lemon juice
1 pinch coarse sea salt
1 cup heavy cream
1 pint vanilla ice cream
1 pint raspberry sorbet
6 graham crackers, crushed
2 tablespoons fresh lemon zest
In a medium saucepan, heat 2 cups of mixed berries, 2
tablespoons sugar and lemon juice over medium heat, until the
blueberries begin to burst and the other berries break down,
about 10 minutes. Remove from heat, and stir in the pinch of
salt. Puree half the berry mixture in a blender until smooth.
Return the puree to the saucepan, and stir well to combine with
remaining fruit. Allow to cool slightly. Meanwhile, in a medium
bowl, crush remaining 1¾ cups of mixed berries with remaining 2
tablespoons sugar using a fork, until slightly chunky and loose.
In a large bowl or stand mixer, using a balloon whisk or
hand-held mixer, beat the cream at medium speed until soft peaks
form. Gently fold the crushed berries into the whipped cream.
Refrigerate until ready to serve. To serve: spoon 2 tablespoons
of the sauce into each of 6 parfait or rocks glasses. Top with a
scoop of vanilla ice cream, a sprinkling of crushed graham
crackers, and a pinch of lemon zest. Add a scoop of the
raspberry sorbet, and another 2 tablespoons of the sauce. Top
with a dollop of whipped cream, and finish with another
sprinkling of the graham crackers and another pinch of zest.
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Grilling Season Do’s And Don’ts
From Cookbook Author Jamie Purviance
you’re like 25 percent of grill owners, you can expect to host
five or more barbecues in the next few months, according to the
new Weber Grill Watch Survey. So now may be the right time to
brush up on the do’s and don’ts of grilling.
help, New York Times best-selling author and James Beard Award
nominee Jamie Purviance reveals his Top 10 Grilling Do’s and
Don’ts from his latest cookbook, “Weber’s New Real Grilling”:
Do preheat the grill. If
cooking grates aren’t hot enough, food will stick and won’t have
a chance of searing properly or developing grill marks. Even if
a recipe calls for medium or low heat, you should preheat the
grill on high first to at least 500° F.
Don’t start with dirty grates. Leftover
“stuff” on the grates acts like glue, binding both your new food
to the old and all of it to the grates. After preheating the
grill for about 10 minutes, brush the grates off with a sturdy,
long-handled brush with stainless steel bristles. Clean grates
will provide a smooth surface to perfectly grill steaks,
burgers, chicken and more.
Do get your act together. Bring
everything you need near the grill before grilling. If you have
to run back into the kitchen while your food is cooking, you
might overcook or burn the food.
Do give yourself at least two heat zones. If
you set up your grill for one type of heat only, your options
are limited. Have at least two heat zones: one for direct heat
(where the fire is right under the food) and one for indirect
heat (where the fire is off to the side of the food). Many
foods, such as steaks, are seared quickly over direct heat and
then finished over indirect.
Don’t overcrowd the grill. Packing
too much food into a tight space restricts your flexibility.
Leave at least a quarter of the cooking grates clear, with
plenty of space between food for easy maneuverability.
Do use the lid. When
the lid is closed, the cooking grates are hotter, the grilling
times are faster, the smoky tastes are stronger and the
flare-ups are fewer. So put a lid on it. Just don’t forget to
open the charcoal grill’s lid vent at least halfway to allow
Don’t touch the food much. Most
people like food seared to a deep brown color with plenty of
beautifully charred bits. The trouble is, many move their food
so often it doesn’t get enough time in one place to reach that
color and flavor. In nearly all cases, turn food just once or
Do take charge of the fire. A
charcoal fire climbs to its hottest temperatures first and then
loses heat either quickly or slowly, depending on the type of
charcoal and how you tend the fire. Refuel before losing too
much heat, rearrange coals, sweep away the ashes that could clog
the bottom vents, and adjust the vents on the lid for ideal
Don’t serve rubbery chicken. If
you specialize in chicken breasts so overcooked they bounce,
it’s time to learn some doneness clues. A correctly grilled
chicken breast should gently yield when you press the surface
with your fingertip. Get an instant-read thermometer for an even
more reliable test of doneness.
Do use the grill for more than grilling. It
used to be that grilling meant one thing: meat charred over open
flames. Today, everything from appetizers through desserts can
be prepared on a grill.
Hickory Smoked Beer Can Chicken recipe, visit
newrealgrilling.weber.com. Purviance’s new cookbook can be
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Grüner Veltliner: Austria’s
Next Big Export
(NAPSI)—From “The Sound of Music” to the Vienna Boys Choir to a
movie star turned California governor, Austria has
many famed exports. Fortunately for the U.S.,
that now includes its premium quality wines as well.
Wine in Austria dates
back to Roman times and most of the wine production is focused
in the northeast of the country across the three main valleys of
Wachau, Kamptal and Kremstal. Traditionally the domain of small
farmers with production only for their homes, today, there are
more than 48,000 hectares of grapevines planted—70 percent to
The main grape is the indigenous variety of Grüner Veltliner (Gr-oon-err
Velt-lean-err), which accounts for one-third of total wine
production. Considered by many as a “chameleon” due to its
versatility, its aromas are often described as a harmonious
blend of the floral perfume of German Riesling with the zip
flavor of Sauvignon Blanc and the lusciousness of Pinot Grigio.
The Mosers: Wine Pioneers
A pioneer in the production of quality Grüner Veltliner is the
Moser family, which has been making wine in the Lower
Most famous of the 15 generations was “Grandpa Grüner”—Professor
Dr. Lorenz Moser III—who pioneered a system that allowed for
better-quality fruit and increased wine production. His
innovation fundamentally changed how grapes were grown, and Dr.
Moser’s technique is used in many of the prestige wine regions
of the world.
Today, “Grandpa’s” legacy is carried by LAURENZ V. It’s named
for the owner Laurenz “Lenz” Moser V, who produces a number of
Grüner Veltliners in a wide variety of styles to showcase this
A Tasty Trio
• Named after Lenz’s twin daughter Sophie, “Singing” is a modern
and fruity style of Grüner, perfect for sipping by the beach or
with a simple salad or fresh seafood.
• Due in the U.S. just
in time for summer, “Forbidden” is a sweeter style of Grüner
Veltliner. Filled with aromas and flavors of apricots, white
peach and pear, it can be enjoyed with spicy Thai curries, fresh
Vietnamese cold spring rolls, or a fresh seafood platter.
• “Charming” is the flagship wine available in the U.S. and
is the most prestigious Grüner produced by the family. Selected
from 35 individual vineyards across the Kamptal region, it works
well with richer-flavored dishes such as beef tartare, baked
chicken with braised mushrooms, or the classic Austrian staple
LAURENZ V. wines are available from fine wine stores nationally.
Learn more at www.laurenzv.com.
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