RECIPES

By Family Features | ContributorRecipe courtesy of “Cookin’ Savvy”Servings: 41 puff pastry sheet12 thawed meatballs1 package (8 ounces) shredded mozzarella cheesemarinara sauce, for servingBuffalo sauce, for servingbarbecue sauce, for servingHeat oven to 425 F.Use rolling pin to thin out puff pastry then cut into 12 squares.Place one meatball in each square with cheese. Close pastries around cheese and meatballs. For visible meatballs, leave hole on top of pastries. Place each ball in hole of muffin tin.Bake 10-15 minutes. Pastry should be golden brown. Remove from pan and serve with marinara, Buffalo and barbecue dipping sauces.Tip: Recipe can be doubled or tripled, as needed.Discover more snack hacks at Culinary.net.

by Family Features | ContributorTo make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.Add in Parmesan and mozzarella cheeses then stir until combined. Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.This dish is made for a crowd, served warm and full of cheesy goodness.

Recipe courtesy of “Cookin’ Savvy”Yield: 24 mini bundts1 box confetti cake mix1 stick butter, melted4 eggs1 cup milkChocolate Toppers:1 cup each color melting chips of desired colorssilicone Easter candy molds of desired shapes1 pouch ready-made green icingHeat oven to 350 F.Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.Substitution: Save time on toppers by replacing with store-bought chocolate bunnies,...

As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados can be part of a heart-healthy eating pattern when consumed in place of saturated fats.Servings: 8Dressing:1 tablespoon lemon juice2 tablespoons apple cider vinegar4 dates, pitted, softened2 teaspoons Dijon mustard1/4 cup olive oil2 Avocados From Mexico, sliced6 cups Brussels sprouts, shaved or shredded3 cups lacinto (dinosaur) kale, shredded1 cup red onion, sliced1/2 cup pistachios (or pumpkin seeds), shelledreduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.To make salad: In large salad bowl, combine avocados, shaved Brussels s...

Recipe courtesy of “Cookin’ Savvy”Servings: 4-61pound ground beef1cup stout beer3tablespoons flour1can (15 ounces) tomato puree1tablespoon Worcestershire sauce1tablespoon garlic powder1cup beef broth1bag (28 ounces) hashbrowns with peppers and onions1can (14 ounces) carrots, drained1can (14 ounces) peas, drainedsalt, to tastepepper, to taste1sheet puff pastry, thawed1eggHeat oven to 400 F.In large skillet or Dutch oven, brown ground beef; drain and set aside.Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.Place puff pastry sheet on cookie sh...

Recipe courtesy of Culinary.netThese Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.With so much mixing and scooping ...

Total time: 30 minutesServings: 4French Toast:4eggs2cups half-and-half1teaspoon cinnamon1/2cup sugar1tablespoon vanilla extract1/4stick butter1loaf Nature’s Own Butterbread*Bananas Foster Sauce:1/2stick butter1 1/2cups brown sugar1teaspoon cinnamon3bananas, sliced lengthwise and quarteredTo make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended.On nonstick griddle or griddle pan on medium heat, melt butter.Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.To make bananas foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas.Continue spooning sauce over bananas in pan.Plate French toast and...

Recipe courtesy of “Cookin’ Savvy”Mushroom Sauce:1can (14 ounces) mushrooms1 1/2cups chicken broth3tablespoons butter3tablespoons flour1tablespoon garlic powdersalt, to tastepepper, to taste1/2cup heavy cream8ounces beef tenderloin steaks, cubed1package (17 ounces, 2 sheets) puff pastrywatergarlic and herb spreadable cheese1package (2 1/2 ounces) real bacon piecesmashed potatoes, for servingTo make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside.In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well.Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.Heat oven to 400 F....

Recipe courtesy of “Cookin’ Savvy”Yield: 12 cups2packages (16 ounces each) chocolate chip cookie doughWhipping Cream:1cup heavy cream2tablespoons sugarFilling:8ounces cream cheese, softened1/2cup powdered sugar1cup whipping creamcrumbled cookies, for topping (optional)sprinkles, for topping (optional)Heat oven to 350 F.In muffin tin, press three pieces of cookie dough into each muffin hole. Bake 15 minutes. Let cool 5 minutes then use shot glass and press into each hole. Let cool another 5 minutes and place on rack to cool completely.With hand mixer, mix heavy cream and sugar until it thickens then add cream cheese and powdered sugar; cream together. Spoon into cool cookie cups.If desired, use piping bag and pipe pretty edge around cup. Top with crumbled cookies or sprinkles, if desired.Vi...

Recipe courtesy of “Cookin’ Savvy”Servings: 12Butter36thawed tater tots10eggs1/2cup heavy whipping cream or half-and-half1/2cup shredded cheese2teaspoons garlic powder2teaspoons onion powder1package (2 1/2 ounces) real bacon piecessalt, to taste pepper, to tasteHeat oven to 350 F.Grease muffin tin with butter. Place three tots in each muffin hole and smash down.In bowl, whisk eggs, cream, cheese, garlic powder, onion powder and bacon pieces. Season with salt and pepper, to taste. Fill each muffin hole completely with mixture.Place cookie sheet under muffin tin to contain messes and bake 20-25 minutes.NOTE: You can make them ahead of time so all you have to do is pop them in the microwave and enjoy on the go.Find more morning meal inspiration atCulinary.net.