Salted Caramel Macaroons  Turkey Sandwich Fabulous Flax Smoothie Sweet Soy Rib-eyes Salmon Benedict Dill Caper Sauce Bumbleberry Pie Sundae Hickory Smoked Beer Chicken Wiener schnitzel

Award-Winning Recipes

(NAPSI)—The 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 appeal.

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 Condensed Milk

  • 1 jar (12.25 oz) Smucker’s®  Caramel Topping

  • 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 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. Smucker Company.

Pillsbury and Pillsbury BEST are trademarks of The Pillsbury Company, LLC, used under license.

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Find Fresh Food Fast

(NAPSI)—If 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.

• Start 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.

• Plan 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.

• Go for some color—Enjoy a variety of green, red and yellow fruits and vegetables every day so you don’t get bored with your options.

To 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.

What You Can Get

In the 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:

• Fresh sandwiches

• Fresh-cut fruit

• Fruit 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.

Learn More

For further information, visit

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Healthy Flax Facts

(NAPSI)—Adding 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.

For 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.

Flax has been found to help lower total and LDL cholesterol as well as increase HDL cholesterol levels in the blood.

It’s also a good source of many B-complex vitamins as well as minerals such as potassium, iron, magnesium and zinc.

To get 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


  • 1 cup ice cubes

  • 1 frozen banana

  • 2 cups frozen fruit (raspberries, strawberries, blackberries, peaches)

  • 4 kale leaves, center ribs removed, optional

  • 1 Tbsp. ground flax

  • 1 cup almond milk or orange juice


Fill 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 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 as Walmart’s 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 temperature.

• Marinade: Add robust flavor with a marinade that uses ingredients you may already have in your kitchen, like A.1. or Dr. Pepper.

Try this recipe from some experienced grillers who can really take the heat:

San Antonio Sweet Soy Rib-eyes
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 Seasoning


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

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To Mom With Love

(NAPSI)—Show your love for mom by looking after her health with the gift of heart-smart cooking.

Try 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 Appetite.”

To 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.

Here’s 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


  • ½ cup nonfat plain yogurt

  • 1 Tbsp canola oil

  • 1 tsp fresh lemon juice

  • 1 Tbsp chopped fresh dill, plus sprigs for garnish

  • 1 Tbsp capers, drained

  • ½ tsp finely grated lemon zest

  • 2 whole-grain English muffins

  • 3 oz thinly sliced smoked salmon

  • 4 medium eggs

  • 3 Tbsp white wine vinegar


To 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.

For more recipes and culinary tips, go to

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3 Tips for a Sparkling Party from Top Chef's
Gail Simmons

(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
Serves 6


  • 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. Serve immediately.

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Grilling Season Do’s And Don’ts From Cookbook Author Jamie Purviance

(NAPSI)—If 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.

To 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”:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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 proper airflow.

7. 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 twice.

8. 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 airflow.

9. 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.

10. 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.

For the Hickory Smoked Beer Can Chicken recipe, visit Purviance’s new cookbook can be purchased

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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 white grapes.

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 Austria region since 1124.

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 grape.

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 Wiener schnitzel.

LAURENZ V. wines are available from fine wine stores nationally. Learn more at

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