Simple Recipes To Make Every Occasion Special

(NAPSI)—Celebrating the little things in life can add enjoyment to your family and help build confidence in children…getting an “A,” scoring a goal, mastering a first musical piece…all worth celebrating—but what to make? No worries…if you have a few staples on hand, such as a variety of pie fillings, a special treat can be easily prepared in no time!

Visit www.piefilling.com for more great recipes, and be ready for any occasion, anytime of day.

Strawberry Dessert Bars

Ingredients:

• 1 pkg. (20 oz.) refrigerated sugar cookie dough

• 2 tsp. sugar

• 1 can (21 oz.) Comstock® or Wilderness® Strawberry Fruit Filling or Topping

Preheat oven 450°F. Measure and set aside ½ cup cookie dough; pat remainder into 9” x 13” pan. Spoon fruit filling over dough. Break off small pieces of dough that was set aside and scatter over filling; sprinkle with sugar. Bake 20 minutes until golden brown. Cool; cut into squares.

Cherry Ganache Brownies

Ingredients:

• 1 (19.9-oz.) Duncan Hines® Chewy Fudge Brownie Mix

• 1 (6-oz.) pkg. semisweet chocolate chips

• ⅔ cup heavy cream

• 1 (21-oz.) can Comstock® or Wilderness® More Fruit Cherry Pie Filling

Directions:

1. Prepare brownie mix as directed for cake-like brownies. Lightly grease 36 mini muffin cups. Fill each cup ¼ full. Bake for 15 minutes or until brownie tops are crackled and brownie is separating from cup.

2. With your finger, make an indentation in each brownie top. Cool 10 minutes. Run a thin spatula around edge of brownie. Remove from pans.

3. Place chocolate into bowl. In saucepan, heat cream over medium heat until it starts to boil. Immediately remove from heat; pour cream over chocolate. Stir until chocolate is melted and mixture is smooth.

4. Fill each indentation with ganache and spread to edges. Top with dollop of cherry filling.

Blueberries Pop With Fun All Summer Long!

(NAPSI)—Blueberries are nature’s little blue dynamos, ready to blast, burst and bounce their way into any dish you can imagine. However you use them, fresh blueberries pop with their own unique flavor, color and fun!

In desserts, blueberries are always a winner! Blueberry pie is a classic and now there’s a variation your family and friends will adore. “Blueberry-Apricot Pot Pies” are baked in individual servings. When they come out of the oven, guests break the crisp crust to uncover a filling of luscious, plump blueberries and bits of dried apricots underneath.

Looking for super quick summertime blueberry desserts? Here are a few ideas:

• Mix blueberries into prepared rice pudding. Delight the kids by serving the blueberry pudding in ice cream cones!

• Whirl blueberries with sorbet in a blender, scoop into bowls.

• Stir fresh blueberries into melted blueberry jam and serve over frozen yogurt.

Sure, blueberries taste great, but remember there are good, sound reasons to enjoy blueberries. A whole cup has just 80 calories and provides fiber, vitamin C, manganese and antioxidants.

Get more recipes for using blueberries at www.littlebluedynamos.com.

Blueberry-Apricot Pot Pies

Ingredients:

• 1 9-inch round refrigerated pie crust (from a 15-ounce package)

• ¼ cup sugar

• 4 teaspoons cornstarch

• 3 cups fresh blueberries

• ¼ cup dried apricots, cut into ¼-inch pieces

Directions:

Preheat oven to 375° F; lightly butter four ¾-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup ½-inch from the edge of the pastry; with a small sharp knife, cut out a circle ½-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the cups. With water, lightly moisten the rim of each cup; place a pastry round on each; fold under the edge and crimp. Repeat. Place cups on a baking sheet. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm.

YIELD: 4 portions

Per portion: 328 calories, 55g carbohydrate, 12g total fat, 5g saturated fat.

A Better-For-You BBQ

(NAPSI)—Fresh, seasonal vegetables don’t just taste great; they’re ripe for grilling.

Registered Dietitian Pamela Nisevich Bede says that it’s easy to prepare a BBQ your entire family will love, especially when it includes great-tasting chicken and seasonal vegetables that are full of flavor—not additional calories.

“Grilling vegetables is not only a smarter way to prepare them, it’s a simple way to add flavor and variety to your BBQ.” Bede adds, “Preparing delicious veggies is effortless, especially when you use I Can’t Believe It’s Not Butter! Spray.” With 0g fat, 0 calories and no partially hydrogenated oils, the spray adds delicious taste without additional calories per serving.*

You may care to try these seasonal favorites in an easy-to-prepareRosemary-Orange Grilled Chicken and Veggies recipe.

• Bell Peppers: Choose firm, brightly colored varieties with tight skin that are heavy for their size. Avoid dull, shriveled or pitted peppers.

• Summer Squash (yellow or zucchini): Look for squash with a slightly prickly but shiny skin. The skin should be firm and free of cuts and bruises.

• Eggplant: Choose eggplants that are heavy for their size, without cracks or discolorations.

Rosemary-Orange Grilled Chicken and Veggies

4 servings
Prep time: 20 minutes 
Cook time: 15 minutes

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cubed

• 1 small eggplant, cut into 1- inch cubes

• 2 medium red, green and/or yellow bell peppers, cut into 11?2-inch squares

• 1 medium yellow squash, cubed

• 30 sprays I Can’t Believe It’s Not Butter! Spray Original, divided

• 1 tsp. chopped fresh rosemary

• 1 tsp. grated orange peel

• 2 Tbsp. orange juice

Directions:

Spray chicken and vegetables with 15 sprays of I Can’t Believe It’s Not Butter! Spray Original, then toss with rosemary and orange peel. Alternately thread chicken and vegetables on skewers.+ Grill or broil chicken and vegetables, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are just tender.

Arrange chicken and vegetables on serving platter. Spray with remaining 15 Sprays, then drizzle with orange juice.

Nutrition Information per serving: Calories 170, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 2g, Cholesterol 65mg, Sodium 100mg, Total Carbohydrate 9g, Sugars 5g, Dietary Fiber 3g, Protein 28g, Vitamin A 40%, Vitamin C 150%, Calcium 2%, Iron 8%

If using wooden skewers, soak in water at least 30 minutes prior to use.

*I Can’t Believe It’s Not Butter! Spray contains 0g fat (0g saturated fat, 0g trans fat) and 0 calories per serving. 1 serving = 1 spray for topping and 5 sprays for cooking.

Little Sliders Satisfy In A Big Way

(NAPSI)—Sliders are a great way to feed a crowd. Here are three easy palate pleasers:

Jarlsberg Ham & Poppy Sliders

Ingredients:

• ¼ cup unsalted butter at room temperature

• 3 tablespoons Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1½ tablespoons poppy seeds

• 1 small grated onion

• 6 slider rolls, halved

• ½ pound ham (thinly sliced)

• ½ pound Jarlsberg cheese (sliced)

Directions:

Mix together first 5 ingredients and use to spread on inside of rolls. Arrange ham and Jarlsberg slices on bottom halves. Form sliders and cover with tin foil. Warm in a preheated 325°F oven 15−20 minutes, until cheese melts.

Brisket Brie Slider

Ingredients:

• 6 slider rolls, halved

• Pomegranate jam

• ¾ cup caramelized onions

• 6 thin slices cooked beef brisket (cut to fit size of slider rolls)

• 6.5-oz box of Woolwich Dairy Goat Brie, thinly sliced (with or without rind)

Directions:

Spread inside of rolls with pomegranate jam. Arrange onions, slice of brisket and goat brie on bottom halves. Form sliders and cover with foil. Warm in preheated 325° oven 15−20 minutes, until cheese melts. Tip: To remove rind, use a good cheese plane and carefully cut off rind while brie is cold.

Spicy Sausage Sliders

Ingredients:

• 6 slider rolls, halved

• Honey mustard

• Relish OR cornichons

• ½ pound thin-sliced, roasted spicy sausage: chorizo, Italian or kielbasa

• 1 large Fuji or Gala apple, cored and sliced thin

• ½ pound Jarlsberg cheese (sliced)

Directions:

Spread inside of rolls with mustard and relish. Arrange sausage, apple and Jarlsberg on bottom halves. Form sliders and cover with foil. Warm in preheated 325° oven 15−20 minutes, until cheese melts. Tip: To roast sausage, preheat oven to 425° F. Spray a roasting pan with olive oil and cook sausage until well browned, about 25 minutes.

More information and recipes are at www.jarlsbergusa.com.

The Inside Story On Outdoor Entertaining With Ease

(NAPSI)—Friends and family can have a great time and you can save time, trouble and money when you plan your warm-weather get-togethers in the great outdoors.

For something simple yet sensational, consider a delightful dip and glasses and serving pieces that create a festive atmosphere with a dash of style.

What To Serve

Black Bean and Artichoke Dip

Recipe by Tupperware
Serves 16

Ingredients:

• ½ cup bottled salsa

• 1 cup marinated artichoke hearts, drained and rinsed

• ½ cup mixed black and green olives, pitted and chopped

• 1 clove garlic

• 2 green onions, chopped, green part only

• 4 oz./155 g reduced-fat cream cheese, room temperature

• ½ Tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend

• ½ cup shredded reduced-fat cheddar cheese

• ½ cup black beans, drained and rinsed

Directions:

In base of a food processor fitted with blade attachment, combine salsa, artichoke hearts, olives, garlic and green onions. Cover and coarsely chop. Add cream cheese, seasoning blend and cheese. Cover and process until well combined. Using a spatula, stir in black beans and place in a serving bowl. Refrigerate until serving.

How To Serve It

For serving pieces as tasteful as the food, consider the beautiful items made for outdoor entertaining by Tupperware. Dramatic, elegant and contemporary, the premium-quality, chic dining serving collection has modern design with timeless appeal. This artful collection has contrasting textures and color tones inspired by nature to complement every dining setting or occasion. The set includes serving bowls in three different sizes, all with lids, plus a charming, four-compartment, one-piece appetizer tray that lets you carry and display up to four different appetizers, snacks and dips.

Sip In Style

You can also give your guests their drinks in a dramatic, elegant and contemporary premium-quality cocktail line. Sophisticated and practical, the glasses come with a lifetime guarantee. The Chic Dining set includes stemless glasses, champagne flutes, wineglasses and wine charms so your guests always know where their glasses are.

Both the bowls and the glasses come in an elegant shade of Margarita green. Together, they make for a great way to tastefully and safely serve beverages, appetizers, entrées and desserts at formal or casual outdoor events and social gatherings.

Learn More

You can get more information and order these or any of the company’s products at www.tupperware.com or call (888) TUPWARE.

Fight Hunger In America With Bake Sales

(NAPSI)—Holding a bake sale can be a sweet way to help end childhood hunger.

In support of the national Share Our Strength’s Great American Bake Sale campaign, sponsors Domino Sugar and C&H Sugar offer ways to save while baking fundraising treats. You can register to host a bake sale or simply redeem a coupon; you save money and Share Our Strength receives 10¢ for every coupon redeemed.

For more information, visit www.dominosugar.com/bakesale orwww.chsugar.com/bakesale.

Mini Black & White Cookies

Ingredients:

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter (1½ sticks), softened

• 1 cup Domino Granulated Sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• ⅔ cup buttermilk

Icing:

• 3¾ cups Domino Confectioners Sugar (1-lb box)

• 3 tablespoons light corn syrup

• 1 tablespoon lemon juice

• 2 teaspoons vanilla extract

• 4 to 6 tablespoons water

• ⅓ cup Dutch-processed cocoa powder

Instructions:

Cookies: Preheat oven to 350°F. Line 4 cookie sheets with parchment paper. In a medium-size bowl, combine flour, baking soda and salt; set aside. In a large mixing bowl, cream butter, sugar, eggs and vanilla until light and fluffy. Add flour mixture and buttermilk alternately to butter. Mix thoroughly; do not over mix.

Use a small cookie scooper or fill a pastry bag with batter. Drop 1-inch-round portions of batter, 2 inches apart, onto prepared cookie sheets. Bake 7 to 10 minutes or until edges are slightly golden and cookies spring back to the touch. Cool completely on wire rack before icing.

Icing: Mix sugar, corn syrup, lemon juice, vanilla and 4 tablespoons of water until smooth. Gradually add additional water, ½ teaspoon at a time, until icing is spreadable. Divide icing into 2 bowls. Keep one vanilla, add cocoa powder to the other to make chocolate icing; mix until smooth.

Decorating cookies: Using a small icing spatula, spread white icing onto one half of the flat side of the cookie, creating a straight edge down the middle. Set on parchment paper; allow icing to dry 10 minutes before icing the other side with chocolate icing.

Yields about 60 cookies.

Snacks That Satisfy In More Ways Than One

(NAPSI)—One treat often associated with warm-weather fun—such as beach trips and camping—is the delicious potato chip.

Thanks to a resealable lid that keeps them fresh, Pringles crisps are an ideal snack for car and plane trips but they are also a tasty ingredient in easy-to-prepare recipes.

Try this quick-fix chicken recipe using the crisps.

Chicken Pringlers

Ingredients:

• 2 6.38-ounce cans of Pringles (BBQ or Honey Mustard flavor)

• 2 pounds of boneless chicken breasts or chicken tenders, cut into 1½” nuggets

• 2 cups of skim milk or buttermilk

Directions:

1. Preheat oven to 400°F with a rack in the middle.

2. Place nuggets in milk.

3. Puree the Pringles in a food processor and pour into a large sealable plastic bag. Place 2 or 3 nuggets at a time in the bag and shake to coat.

4. Spray a cookie sheet with cooking spray and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes.

5. Remove and let stand, uncovered, 5 to 10 minutes to crisp.

Pringles are available in 11 flavors (Original, Sour Cream & Onion, Cheddar Cheese, BBQ, Jalapeño, Pizza, Ranch, Bacon Ranch, Loaded Baked Potato, Salt & Vinegar and Honey Mustard). Once you are done snacking or cooking, the empty containers can be used for the fun activities that follow.

• Beach Souvenirs: Use your can while collecting seashells and beach glass this summer at the beach. Not only does the can make a great carrying case for any beach souvenirs you come across, but it can also be used for storage when you bring your treasures back home.

• Coin Bank: Need a place to keep your spare change? Bring along an empty can for your car to store change for the toll booth or to store the spare change weighing down your wallet.

• BBQ Centerpiece: For a great arts and crafts project, decorate the outside of the can and turn it into a creative centerpiece holder for your next barbecue party. Or use the decorated, empty cans to display cutlery.

For more recipes and tips, visit www.pringles.com.