Blueberry Coffee Cake Olives Stuffed With Blue cheese Pear Salsa Salted Caramel Hot Cocoa On-The-Go Bars Hawaiian Sweet Buns Apple-Sage Rice Stuffing Cornucopia of Breads

Blueberry Coffee Cake Warms Those Chilly Mornings

(NAPSI)—When the temperature drops, a cinnamon-scented kitchen is especially warm and inviting. Savor the warmth every time you bake a Blueberry Coffee Cake. The classic recipe here, rich with sour cream and dense with luscious blueberries, is a blue-ribbon winner! And a bonus—because it’s made with reduced-fat products, the calories are relatively low for a treat that tastes so indulgent.

Blueberries—fresh and frozen—are abundantly available through the winter months, so you can enjoy Blueberry Coffee Cake and all the blueberry dishes you love anytime you like. Find a large collection of recipes, nutrition information and more at

Blueberry Coffee Cake


  • ⅓ cup rolled oats

  • ⅓ cup flour

  • ¼ cup sugar

  •   teaspoons cinnamon

  • ¼ teaspoon salt

  • 3 tablespoons butter, softened


  • 1⅔ cups flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 6 tablespoons butter, softened

  • 1 cup sugar

  • 2 large eggs

  • ½ cup reduced-fat sour cream

  • ¼ cup fat-free half-and-half

  • 1 teaspoon vanilla

  • 2 cups fresh or frozen (not thawed) blueberries


Preheat oven to 350° F. Spray a 9 x 9-inch baking pan with nonstick spray. Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt. Add butter and blend until crumbly. Set aside. Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute. Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute. Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula, about 30 seconds. Increase speed to medium and mix just until well blended, about 30 seconds. With a rubber spatula, gently fold in the blueberries. Turn batter into prepared pan. Sprinkle the topping mixture evenly on top; press lightly. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in pan 30 minutes before serving.

Yield: 16 portions

Per portion: 216 calories; 33 g carbohydrate; 8 g total fat; 5 g saturated fat; 1 g fiber

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Five Simple Ways To Champion The Cheese Course

by Cathy Strange

(NAPSI)—You’ll be happy to smile and say “cheese” the next time you’re entertaining if you can arrange a charming cheese plate—an easy and impressive way to kick off an evening. Five tips can help:

1. Ask for help: Ask your cheesemonger for advice on matching up different flavor profiles and textures.

2. Mix it up: Provide a variety of cheese types (consider blue, soft-ripened, fresh, hard and local cheeses).

3. Pick pairings: Add fresh, seasonal fruit, olives, nuts, honey, dried fruit or even jam to bring out the flavor of the cheese.

4. Don’t forget drinks: The right wine can be nice but some cheeses pair better with beer. The tannins in wine can contrast with the cheese, while the effervescence of beer can enhance the cheese’s flavor.

5. Treat it well: Picking the cheese is half the battle; the other half is serving it at its best. Set it out at least 45 minutes before serving so it will be at the optimal temperature for you to taste all the subtle flavors that cheese has to offer.

All-Star Cheese Platter

These cheeses combine different textures, flavors and milk types for an impressive eating experience.

• Le Gruyère, traditionally produced in Switzerland, is creamy, nutty and, in some cases, spicy.

• Robusto, a nutty, aged, Gouda-style cheese from Holland.

• Rogue Creamery Oregon Blue, sweet, buttery and hand selected for Whole Foods Market.

• Hervé Mons Camembert, a classic cheese with an earthy pungency and saltiness.

• Manchego, sheep’s milk cheese with a touch of sweetness, produced inSpain.

• Cypress Grove Humboldt Fog; a layer of ash makes this California, soft-ripened, aged goat’s cheese distinctive.

Blue Cheese Olives


  • 2 cups large pitted green olives (about 26), patted dry

  • 3 to 4 oz. blue cheese, crumbled

  • 3 Tbsp. extra-virgin olive oil

  • 1½ tsp. chopped rosemary leaves

  • Finely grated zest of 1 lemon


Fill the cavity of each olive with cheese strips or crumbles. Place olives in a small bowl and toss with oil, rosemary and zest. Let set at least 30 minutes to allow the flavors to blend, or refrigerate up to 3 days. Serve at room temperature.

For more on cheese varieties and pairing information, visit

 Ms. Strange is global cheese buyer for Whole Foods Market.

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Quick Lunchbox Ideas

(NAPSI)—Parents looking for a sweet choice for school lunches should consider pears.

Grown in Oregon and Washington, USA Pears are an excellent source of fiber and a good source of vitamin C. They also make a smart snack.

To ripen fresh pears, leave them at room temperature. When a pear gives to gentle pressure near the stem, it’s ripe, juicy and ready to enjoy.

For a quick midday or after-school treat, try these fresh ideas:

• Slide pear slices into a peanut butter and jelly sandwich or quesadilla

• Roll up pear slices, turkey, cheese and lettuce in a whole wheat tortilla

• Stir chopped pears into yogurt and top with granola

• Sprinkle diced fresh pears into a green or fruit salad

• Try this mixed fruit salsa with graham cracker “dippers”:

Student’s Pear Salsa

Combine 1 of each: finely chopped, cored USA Pear, apple, orange and 2 finely chopped kiwi fruit in medium bowl. Gently toss fruit with 2 tablespoons honey and 1 teaspoon lemon juice. Scoop up bites of salsa using cinnamon graham crackers. Or pack a serving of salsa in an airtight container and place graham crackers in a separate baggie for a delicious lunch addition. Makes 4 servings.

For more brown-bag ideas and recipes, visit

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A Tasteful Way To Show You Care

(NAPSI)—Here’s a sweet idea: Serve yourself and those you love a hint of a seaside vacation in a tasty drink that also offers the real warmth and cozy feelings of hot cocoa by the fire.

Salted Caramel Hot Cocoa
(Makes 1 serving)


  • ¾ cup low-fat milk, heated

  • Pinch of sea salt

  • Whipped cream, caramel syrup and cocoa (optional)

  • 1 envelope Rich Milk Chocolate Flavor Nestlé Hot Cocoa Mix

  • 1 to 2 tablespoons caramel syrup


Pour milk into large mug. Stir in hot cocoa mix, caramel syrup and salt. Top with whipped cream. Drizzle with additional caramel syrup. Sprinkle with cocoa.

What To Give

After you’ve enjoyed this yourself, you may care to share the delight with others. Pack the non-perishable ingredients in attractive jars, write out the recipe and wrap them up for a friend, hostess, letter carrier, teacher or anyone to whom you’d like to give a sweet treat.

What You Get

Because this is made with Nestlé Hot Cocoa, you get the kind of quality ingredients that come from over 100 years of creating chocolaty memories. You also get a rich, creamy, chocolaty mug of hot cocoa with every packet in the signature red box, less than 100 calories per serving, a variety of delicious, indulgent flavors, and added calcium and natural antioxidants to make any moment even better.

Learn More

You can find further facts, gift ideas, tips and recipes

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Three Simple Switches for Better On-the-Go Snacks

(NAPSI)—Even though today’s mom is on-the-go, she still seeks ready-to-grab snacks that are better nutrition choices for her family. “Snacks can be quick and good for your family with a few simple switches,” says Tara Gidus, MS, RD, CSSD, LD/N, the Diet Diva from the nationally syndicated, Daily Buzz and author of “Pregnancy Cooking & Nutrition for Dummies.” Tara suggests trying these three simple switches:

#1: Switch snack chips for homemade trail mix. “You don’t have to hike to enjoy a trail mix,” remarks Tara. “By mixing your own blend, you can give your family more nutrients than a snack chip would provide.” Tara says that many families enjoy dried fruit, unsalted nuts and even a few dark chocolate bits. Tara says that, “Moms can feel good about the nutrients from the dried fruit and healthier fats found in the nuts!”

#2: Switch from pre-packaged to prepared. “Preparing healthy snacks can be just as convenient as pre-packaged ones,” notes Tara. Tara suggests chopping veggies and leaving them in grab-and-go baggies in the fridge, keeping string cheese and low fat yogurts on-hand, and preparing peanut butter and whole grain crackers to take on the road.

#3: Switch from butter to Country Crock. “To save on saturated fat, I suggest that moms cook, bake, spread and top with a soft spread,” saysTara. Country Crock has 70 percent less saturated fat than butter, no partially hydrogenated oils—so 0 grams trans fat per serving—and no cholesterol.* Tara recommends trying this recipe for On-the-Go Bars

On-The-Go Bars

Makes: 24 bars

Prep Time: 10 minutes

Cook Time: 5 minutes

Stand Time: 30 minutes


  • ⅓ cup Country Crock Spread

  • 1 bag (10 oz.) marshmallows

  • ½ tsp. ground cinnamon

  • 6 cups toasted o-shaped whole grain oat cereal

  • 1 bag (7 oz.) dried mixed fruit bits


Line 13 X 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.

In 4-quart saucepan, melt Country Crock Spread over medium heat and marshmallows and cinnamon, stirring occasionally, 4 minutes or until marshmallows are completely melted. Quickly stir in cereal and fruit. With spatula sprayed with nonstick cooking spray, evenly spread cereal mixture into prepared pan; cool 30 minutes. To serve, cut into 24 bars.

Nutrition Information per bar:

Calories 100, Calories From Fat 20, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 2g, Cholesterol 0mg, Sodium 90mg, Total Carbohydrates 19g, Sugars 11g, Dietary Fiber 1g, Protein 1g, Vitamin A 8%, Vitamin C 4%, Calcium 4%, Iron 15%

* Country Crock Regular and Churn Style have 60 calories, 7g fat, 2g saturated fat and 0g of trans fat per serving. One serving (1Tbsp.) of butter contains 100 calories, 11g total fat, 7g saturated fat. (

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Winning Ideas For Your Tailgating Season

(NAPSI)—For many, football season means tailgating and that’s no accident. Fans have enjoyed the two of them together, literally since the beginning.

It’s believed the first documented tailgating event took place in 1869 during a football game between Princeton University and Rutgers University—the first collegiate football game on record.

Although tailgating has come a long way since then, the practice still centers on one key element—sharing food with friends before the “big event”—whether that’s a game, a concert or even another party.

Doing it Your Way

Everybody has his or her favorite tailgate traditions.

For some, tailgating is all about grilling. Others prefer the picnic approach, with appetizers, sandwiches and salads. Regardless of your preference, it’s easy to make your tailgates special this football season.

To help, here are some tips from a family-owned company best known for its line of bread products made from their Original Hawaiian Sweet recipe—KING’S HAWAIIAN.

The Fun Is in the Bun

For many, tailgating is all about the thrill of the grill. However, whether you are featuring hot dogs or hamburgers, it’s important to remember that a lot depends on having the right bun.

Whether you are someone who likes to dress your dog with just a spot of mustard or ketchup or you prefer to go all the way on your burger, topping it with tomato, avocado, onion and pickle, never underestimate the importance of the bun.

The key is to find a bun designed to keep all your favorite toppings and flavors together in every bite.

For example, Original Hawaiian Sweet Hamburger Buns are made to deliver a uniquely soft and fluffy texture with just the right touch of sweetness. These hamburger buns are ideally sized for your signature backyard burger, and perfect for the classic “savory and sweet” combination everyone loves.

For the hot dog−lovers at your tailgate, the Hot Dog Buns offer a signature “top-cut” design to keep all your favorite toppings and flavors together in every bite, and are perfect for either hot dogs or grilled sausages.

To make things even easier, there are recipes to please every tailgater on the KING’S HAWAIIAN website, including the Maui Burger: Maui onion, pineapple rings, and a red pepper spice between Original Hawaiian Sweet Sandwich Buns or Hamburger Buns.

Maui Burger

Serves: 1


  • 1 KING’S HAWAIIAN Original Hawaiian Sweet Sandwich Bun or Hamburger Bun

  • 1 (8-oz.) Angus hamburger

  • Spicy aioli (recipe below)

  • Your favorite teriyaki sauce

  • 1 slice American cheese

  • 2 oz. thinly sliced Maui or Vidalia onion

  • 2 slices tomato

  • 1 slice pineapple

  • 1 leaf lettuce

  • Pickles and olives to garnish


1. Place hamburger patty on grill to desired doneness.

2. Toast sandwich bun or hamburger bun on grill.

3. Toast pineapple slice on grill.

4. To assemble burger, spread spicy aioli on each slice of roll; between buns, place hamburger, which has been brushed with teriyaki sauce, then add cheese, tomato slices, lettuce, pineapple and onion.

5. Serve with pickles and olives.

Spicy Aioli

  • 2 Tbsp. mayonnaise

  • ¼ tsp. chili powder, cayenne pepper or shichimi togarashi (Japanese red pepper condiment, available in Asian grocery stores)

For more family-favorite recipes, visit the website or call (877) 695-4227.

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Go With The Grain For Your Good Health

(NAPSI)—Here’s food for thought: According to the USDA MyPlate healthy eating recommendations, it’s a good idea to “Make at Least Half Your Grains Whole,” and a great way to do so is with 100 percent whole-grain, U.S.-grown brown and wild rice.

Consider these facts:

• A half cup of brown or wild rice equals one of three recommended daily whole-grain servings.

• Wild rice provides many nutrients, protein and fiber, it’s fat free, low in sodium and has a delicious nutty flavor and chewy texture.

• Both brown and wild rice add texture, crunch and color to any dish.

Recent research suggests that eating rice helps improve diet and manage weight and other risk factors for disease. Rice eaters consume a lower percentage of calories from fat and saturated fat compared to those who do not eat rice.

One way to enjoy brown and wild rice is in a hearty, gluten-free stuffing.

Apple-Sage Rice Stuffing

Makes 6 cups total

Serves 12; ½ cup per serving


  • 4 ounces chopped pecans

  • 1 tablespoon and 1 teaspoon canola oil, divided use

  • 1½ cups diced celery

  • 1½ cups diced onions

  • 1 medium red apple, such as Jonathan or Gala, halved, cored and diced (about 1½ cups total)

  • 2 cups hot cooked brown rice

  • 1 cup hot cooked wild rice

  • ½ cup dried cranberries

  • 1 medium jalapeño pepper, seeded (if desired) and finely chopped OR ¼  tsp. dried pepper flakes

  • 1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage

  • ¾ teaspoon salt


Heat a Dutch oven over medium-high heat. Add the pecans and cook 2−3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate. Heat 1 teaspoon of the oil over medium heat. Cook the celery and onions 8 minutes or until beginning to lightly brown on edges, stirring occasionally. Add the apples and cook 4 minutes or until tender crisp. Stir in the pecans and the remaining ingredients and cook 3−4 minutes or until the rice mixture is heated, stirring occasionally.

For more rice recipes and information, visit the USA Rice Federation at and the California Wild Rice Advisory Board at

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Bring A Beautiful, Bountiful Cornucopia Of Bread To Your Table

(NAPSI)—When you want to impress your guests this holiday season, one thing that will make it a memorable meal is a spectacular centerpiece, such as a home-baked cornucopia. It is a symbol of bounty and will make your holiday meal extra special.

Preparing a cornucopia may look difficult but it’s actually easy to make. Plus, you can feel confident it will look stunning and taste superb when using Fleischmann’s Yeast, the most trusted brand of yeast for more than 140 years. You can showcase your favorite rolls, breads and talents in this magnificent cornucopia:

Cornucopia of Breads

Makes: 1 cornucopia
Prep time: 45 minutes
Rise time: 15 minutes
Bake time: 60 to 70 minutes


  • 2 cups whole wheat flour

  • 1 envelope Fleischmann’s RapidRise Yeast

  • 1¼ teaspoons salt

  • 1⅔ cups water

  • ⅓ cup honey

  • ⅓ cup butter OR margarine

  • 2½ to 3 cups all-purpose flour

  • Aluminum foil (disposable) 12-inch pizza pan

  • 2 tablespoons water

  • Favorite fresh baked rolls


Combine whole wheat flour, undissolved yeast and salt in a large mixer bowl. Heat water, honey and butter until very warm (120° to 130°F). Beat for 2 minutes on medium speed until very smooth. Stir in enough all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes while forming cornucopia mold. Gently fold pizza pan into a cornucopia shape, leaving a 5-inch opening and carefully crimping the narrow end in an upward curve. Generously spray with cooking spray and place on a large baking sheet that has been sprayed with cooking spray or lined with parchment paper. Divide dough in half. Roll each into 15 x 9-inch rectangle on lightly floured surface. Cut each rectangle into six (15 x 1½-inch) strips. Starting at the narrow end, wind a dough strip completely around the mold, overlapping strips by ¼ to ½-inch. Continue adding dough strips, gently pinching ends together. TIP: Insert one hand in mold and hold up upright while wrapping and tucking dough strips with second hand. Wrap the last strip around the foil opening. You may not need to use all the dough to cover the mold. The extra dough can be used to make rolls.

Place the cornucopia on prepared baking pan. Cover and let rest 15 minutes. Dough will rise very little. Preheat oven to 350°F. Generously brush water over cornucopia. Bake for 20 minutes. Brush with water again. (Or, for a shinier appearance brush cornucopia with 1 egg white beaten with 1 tablespoon of water.) Loosely cover with foil and bake an additional 40 to 50 minutes or until cornucopia seems very dry and is a deep golden brown. Cool 10 minutes on wire rack. Carefully remove foil mold, crushing it as necessary. Store at room temperature, lightly covered. Cornucopia can be made up to 5 days in advance. (Or make up to 1 month ahead and freeze.) To serve, fill with freshly baked rolls.

Learn More

For more seasonal recipes and baking tips, visit the or go to

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