The Bread. Be sure to choose the right bread for your sandwich. Keep in mind that the more moisture in the fillings, the drier and denser the bread should be. Breads with thick crusts work perfectly, or swap your regular bread for flour tortillas, bagels, English muffins or pitas. Grill or toast the bread to add crunch and flavor. Keep wet ingredients from making your sandwiches soggy by adding a light layer of butter to the bread. Get creative with cookie cutters for fun sandwich shapes!

The Ingredients. To keep sandwiches crispy and delicious, the “Fresh Squad” freshness experts at Hillshire Farm suggest placing a single layer of lunchmeat on each slice of bread, then spreading the condiments on those. The meat creates a barrier between the bread and the rest of the ingredients. Cheese also works nicely as a barrier. One rule of thumb is to never place tomatoes directly on the cheese – the juice from the tomatoes will make the cheese soft and cause the bread to become soggy. Instead, place tomatoes in between lettuce slices. Cucumbers are also great alternatives for lettuce.

The Storage. Another good defense against sogginess is to pack the separates and let the kids make the sandwiches at school. Bread goes in one bag or container, meat and vegetables in another, and throw in little restaurant packets of mayo or mustard. The Fresh Squad suggests insulated lunch bags as the best choice for school lunches. Some insulated lunch bags are equipped with freezer packs. If not, try freezing juice boxes or reusable bottled waters instead of adding freezer packs. The boxes or bottles will thaw to provide a refreshing beverage and keep the sandwich fresh.

Split bagel, spread each cut half with 1 teaspoon cream cheese.

On each half of bagel, layer half of each of the ingredients in this order: Hillshire Farm Deli Select Ultra Thin Honey Ham, honey mustard, tomato, and cucumber slices.

Join the two halves together. Cut in half and wrap.

Sometimes the simplest ideas work best. To get more quick and easy recipes, product information or additional freshness tips from the Hillshire Farm Fresh Squad, visit www.gomeat.com.

“As the mother of picky eaters, I am always trying to find ways to sneak nutritious foods into my daughters’ meals, especially during the school year when schedules can get packed and I don’t have a lot of time to prepare dinner,” said “Sneaky Chef” cookbook author Missy Chase Lapine. “Uncle Ben’s Whole Grain White Rice is a great solution because I know I am providing a nutritious whole grain meal my girls will truly enjoy.”

Uncle Ben’s Whole Grain White Rice is the first and only whole grain rice that looks and tastes like white rice. Each serving contains nearly a full day’s worth of whole grains and has 4 to 5 grams of fiber per serving, meeting nearly 20 percent of the daily recommendation.

Lapine has created a number of kid-friendly, healthy and easy whole grain recipes that will help eliminate dinner table nutrition battles. This recipe for Chicken Parmesan Rice Casserole combines comforting flavors with whole grains in an easy one-dish recipe.

Chicken Parmesan Rice Casserole
Serves: 10
Serving Size: 1 cup
Prep Time: 45 minutes

2 boxes Uncle Ben’s Whole Grain White Rice Chicken
1 medium sweet potato
3 carrots
3 to 4 tablespoons water
2 1/2 cups cubed roasted or rotisserie chicken, ideally white meat
2 1/2 cups store-bought tomato sauce
3 1/2 cups shredded part-skim mozzarella cheese, divided
1/3 cup grated Parmesan cheese

Prepare rice as instructed on box.

Preheat oven to 375∞F and spray a 13 x 9-inch baking dish with oil.

For simple homemade Sneaky Chef Orange Puree, peel, chop and boil sweet potato and carrots for about 20 minutes until tender. Drain and add to food processor with 3 to 4 tablespoons water, and puree until smooth. (Makes about 2 cups of puree. Leftovers can be kept in refrigerator for up to three days, or frozen for up to three months.)
Place cooked rice and chicken in the prepared baking dish. Mix tomato sauce, and 1 cup Orange Puree (or baby food carrots) in a bowl.

Toss chicken and rice with sauce mixture and 1 1/2 cups mozzarella cheese. Top casserole with a combination of Parmesan and remaining 2 cups mozzarella cheese, sprinkling evenly over top.

Cover with foil and bake for 15 minutes. Uncover. Bake another 5 to 10 minutes or until top is lightly browned and bubbly.

Find more recipes and tips on incorporating healthy foods into your family’s meal repertoire at www.UncleBens.com.

Directions:
• Toss the shrimp with olive oil, garlic and Cajun seasoning.
• Grill on medium-high heat only two to three minutes or until shrimp are pink and firm, then coarsely chop into 1-inch chunks.
• Crumble in the bacon and lightly stir.
• Slowly toast the tortilla on a flat pan or flat grill on medium heat with the shredded cheese evenly spread on top to the edges.
• Spread the cream cheese down the center of the tortilla, and then spread the shrimp mixture evenly over the entire tortilla.
• When the tortilla is browning on the underside and the cheese is melted, pull it off the pan or grill.
• Sprinkle with salsa fresca. roll the tortilla, bringing the first edge to the middle of the quesadilla, and then folding all the way to the back edge.
• Cut into five pieces and serve with sour cream dill sauce.

Sour Cream Dill Sauce

Ingredients:
• 1/4 cup sour cream
• 1/4 cup ranch dressing
• 2 teaspoons dill

Directions:
• Mix the sour cream, ranch dressing and dill until smooth.

Recipe courtesy: Chef Kevin Lutz, Stoney Inn

Bite-sized and delicious, they’re sure to disappear from your serving tray in no time!

Hands-On Time: 5 minutes
Ready In: 5 minute
Yield: 8-12 servings

Ingredients

• 1 bag Tostitos® Scoops!®
• 1 can refried beans
• 1/2 lb cooked taco seasoned meat
• 1 cup shredded cheddar
• 1 cup salsa
• 1/2 cup sour cream

Directions

Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

Makes: 32 brownies

Ingredients:

Brownie Base
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

Filling

• 3 1/2 cups powdered sugar
• 1/4 cup butter or margarine, softened
• 1/4 cup whipping cream
• 1 package (3 ounces) cream cheese, softened
• 1/4 teaspoon mint extract
• 4 drops green food color

Topping

• 1/2 cup whipping cream
• 1 bag (12 ounces) semisweet chocolate chips (2 cups)
• 1/2 cup butter (do not use margarine)

1. Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.

Prep Time: 25 minutes
Start to Finish: 3 hours 25 minutes

For more delicious baking ideas, visit www.BettyCrocker.com.

• 1 2-cup bag Uncle Ben’s Boil-In-Bag Whole Grain Brown Rice
• 1/2 tablespoon olive oil
• 1 pound ground chicken
• 1 cup onion, diced
• 1/4 cup green pepper, diced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard
• 1 teaspoon white vinegar
• 1/4 cup water
• 6 whole wheat hamburger buns

Preparation:

1. Prepare rice as instructed on box.
2. While rice is cooking, begin making sloppy joes.
3. In large skillet, heat oil over medium heat and add chicken. Stir to separate meat and then add onions, green peppers, garlic, salt and pepper. Continue cooking until meat is cooked and onions are translucent, about 5 minutes.
4. In measuring cup or small bowl, combine ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/4 cup water.
5. Once rice is cooked, drain and add to skillet. Add liquid ingredients into meat and rice mixture and stir well to combine all ingredients. Continue to simmer for about 5 minutes to meld flavors.
6. Serve between whole wheat buns.

Nutrition Information (per serving):
Calories: 350; Saturated Fat: 2.5 grams; Carbohydrates: 49 grams; Fiber: 5 grams; Protein: 19 grams

For more great recipes visit unclebens.com

Makes 4 dozen candies

Ingredients:

Candies:

1 cup (2 sticks) butter, softened
11⁄4 cups almond butter*
3 tablespoons dark rum or 11⁄2 teaspoons rum extract
1 teaspoon almond extract
3 3⁄4 to 4 cups confectioners’ sugar, sifted

Coating:

12 ounces bittersweet chocolate, chopped

Directions:

Candies:

In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Refrigerate until firm, about 30 minutes.

Coating:

Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.

To dip balls, insert a toothpick about 1⁄2 inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.

*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Visit butterisbest.com for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons.

• 1 bag Success White Rice or Brown Rice
• ½ cup ranch salad dressing
• 2 cups shredded cabbage
• 3 tbsps. cilantro, minced
• 1 lb. ground chuck
• 2½ tbsps. hot and spicy taco seasoning mix
• 2 tbsps. vegetable oil
• 4 hamburger buns

Preparation :

Prepare rice according to package directions. Let cool for five minutes. To make cilantro slaw: In large bowl combine ranch salad dressing, cabbage and cilantro. Toss to combine; cover and refrigerate until serving.

In large bowl, combine rice, ground chuck and taco seasoning mix. Form into four patties sized slightly larger than hamburger buns.

Heat vegetable oil in large skillet over medium heat. Add patties and cook to medium well (10 to 12 minutes or until center is 165° F), turning once.

To serve, on each hamburger bottom bun, place a cooked patty, an equal amount of slaw and top bun. Serves four.