Cupid’s arrow hits the mark with moist and delicious Red Velvet with Love Cupcakes. The vibrant red goodies are fun for kids and adults alike to make, decorate and eat.

Creative cupcakes like these have endless possibilities with Valentine’s tips and techniques from Wilton. Themed baking cups coordinate with colorful sprinkles, icing decorations and party picks to make it easy to decorate a gift from the heart.

Dress up cupcakes using a pink, red and white palette. Create cute and quick love monsters by piping icing to make the nose, mouth and fur, and then attach candy eyeballs, and heart-shaped picks for ears. Other decorating options include wrapping cupcakes in foil cups for an elegant effect, or finishing with colored sugars and sprinkles. You can even write special messages on them.

After decorating, package cupcakes in a festive box adorned with ribbon and bows for a treat that’s sure to tie a heart in knots.

For more Valentine’s Day celebration ideas, visit www.wilton.com.

Red Velvet with Love Cupcakes

Valentine Standard or Mini Baking Cups, Heart Eyelet Baking Cups, Cupcake-N-Pix Combo or Heart Silicone Baking Cups

2-1/2 cups all-purpose flour
2 tablespoons cocoa powder
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups granulated sugar
2 eggs
1-1/2 teaspoons No-Taste Red Icing Color
1 teaspoon Imitation Clear Vanilla Extract
1 cup buttermilk
2 tablespoons water
1-1/2 teaspoons white vinegar
1 teaspoon baking soda
Buttercream Icing
Red, Rose and Black Icing Color
Red Foil Swirls Cupcake Wraps
Valentine Sprinkles, Jumbo Hearts Sprinkles, Heart Icing Decorations, Rose Icing Decorations, Candy Eyeballs

Preheat oven to 350˚F. Line muffin pan with baking cups or set silicone cups on cookie sheet and spray with vegetable pan spray.

In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, red icing color and vanilla extract; mix well until icing color is well incorporated. Alternately add flour mixture and buttermilk; add water and mix well. In a small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Distribute cupcake batter evenly in cups.

Bake 20-22 minutes for standard cupcakes, 10-12 minutes for mini cupcakes, or until toothpick inserted in center comes out clean. Cool cupcakes completely.

For Love Monster Cupcakes, use tip 18 and rose icing to pipe pull-out stars on cupcake tops.  Add candy eyeballs with dots of icing.  Add tip 10 red icing dot nose. Use tip 4 and black icing to pipe dot pupils and outline mouth.  Position heart picks.

For Other Cupcakes, spatula ice cupcake smooth or top with tip 22 mini cupcake icing swirl or tip 1M standard cupcake icing swirl.  If desired, place in cupcake wraps. Top with desired sprinkles or icing decorations or add tip 4 message.

Makes about 20 standard cupcakes; 4 dozen minis.

“Making and sharing cookies can really be a gift from the heart,” says Ima. “That’s what ‘The Treats Truck’ is all about – sharing a little of myself through my fresh-baked treats. It really is one of the greatest ways to connect with people.”

McCormick and Ima share some simple tips for making holiday cookies extra-special:

• Fantastic Flavor Combinations – Certain flavor match-ups are real winners around the holidays. Cinnamon and ginger are comforting holiday classics, while a splash of peppermint extract adds a surprising hint of refreshment.
• Dress it Up – Spruce up versatile, go-to recipes like Spiced Holiday Sugar Cookies with seasonal flavors and creative decorations. Add a hint of almond extract to deepen the flavor, or play with festive cookie cutters and colorful frosting.
• Gift It – In a mason jar, combine pre-measured spices, seasonings and other dry ingredients for a homemade “cookie mix.” With a strip of ribbon, attach a recipe card with baking and decorating tips.

To capture the magic of holiday cookie-baking virtually, McCormick is helping bakers share their own delicious gifts from the heart in “The Big Cookie Share” at www.Facebook.com/McCormickSpice. After choosing a signature cookie recipe and customizing it with their own flavor twists, McCormick fans will receive an e-cookie to share with Facebook friends – complete with a frosted holiday message – and the accompanying recipe to bake up a batch at home.

Spiced Holiday Sugar Cookies

Prep Time: 20 minutes
Cook Time: 8 to 10 minutes per batch
Refrigerate: 2 hours

2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Nutmeg
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons McCormick Pure Vanilla Extract

Colorful Cookie Icing:
1 cup confectioners’ sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick Pure Vanilla Extract
3 to 4 drops McCormick Assorted Food Colors and Egg Dye

1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.

1. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.

1. Bake in preheated 375°F oven 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

1. For the icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners’ sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food coloring into icing until desired shade is reached.

1. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off tiny piece of corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, colored sugar may be sprinkled onto freshly iced cookies.

Makes 6 dozen or 24 (3 cookie) servings.

Test Kitchen Tip: Mix 1/4 cup flour and 1/4 cup confectioners’ sugar to use for dusting surface.

Nutrition Information Per Serving: 184 Calories, Fat 8g, Carbohydrates 26g, Cholesterol 29mg, Sodium 137mg, Fiber 0g, Protein 2g

For more holiday tips and recipes, visit www.CampbellsKitchen.com.

Herb Roasted Turkey with Pan Gravy

Prep: 15 minutes
Roast: 3 hours
Cook: 10 minutes
Makes: 12 servings

1 turkey (12 to 14 pounds)
1 tablespoon olive oil
1 carton (26 ounces) Swanson
Chicken Stock (Regular or
Unsalted) (about 3 1/4 cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves,
crushed 1/8 teaspoon ground black pepper
1/4 cup all-purpose flour

1. Remove giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Tie ends of drumsticks together.

2. Place turkey, breast-side up, on rack in roasting pan. Brush turkey with oil. Insert meat thermometer into thickest part of meat, not touching bone.

3. Stir stock, lemon juice, basil, thyme and black pepper in large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour remaining stock mixture over turkey.

4. Roast at 325°F for 3 hours, or until thermometer reads 165°F, basting occasionally with pan drippings. Begin checking for doneness after 2 1/2 hours roasting time.

5. Remove turkey from pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.

6. Stir reserved stock mixture and flour in medium bowl until the mixture is smooth. Add flour mixture to the pan. Cook and stir over medium heat until mixture boils and thickens, scraping up browned bits from bottom of pan. Serve gravy with turkey.

Green Bean Casserole

Prep: 10 minutes
Bake: 30 minutes
Makes: 12 servings

2 cans (10 3/4 ounces each)
Campbell’s Condensed
Cream of Mushroom
Soup (Regular,98% Fat Free or Healthy Request)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s French Fried Onions

1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.

2. Bake at 350°F for 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.

3. Bake for 5 minutes or until onions are golden brown.

Ultra Creamy Mashed Potatoes

Prep: 15 minutes
Cook: 20 minutes
Makes: 6 servings

3 1/2 cups Swanson Chicken Broth
(Regular, Natural Goodness or Certified Organic)
5 large potatoes (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1 can (14.5 ounces) Campbell’s Turkey Gravy, heated according to package directions

1. Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain potatoes well in colander, reserving broth.

3. Mash potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with gravy.

Moist and Savory Stuffing

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes
Makes: 10 servings
2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped
(about 1 cup)
1 package (14 ounces) Pepperidge
Farm Herb Seasoned Stuffing

1. Heat broth, black pepper, celery and onion in 3-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender, stirring often. Remove saucepan from heat. Add stuffing and mix lightly.

2. Spoon stuffing mixture into a greased 3-quart shallow baking dish. Cover baking dish.

3. Bake at 350°F for 30 minutes or until stuffing mixture is hot. For crunchier stuffing, bake uncovered.

Don’t fret about what’s left!

Want to make leftovers seem a little less left over? Plan ahead by stocking your kitchen with the basics — eggs, milk, cheese, bread, canned soup and broth. This French Onion Turkey Casserole, made with Campbell’s Condensed French Onion Soup, is a welcome departure from the standard hot turkey sandwich, and uses ingredients many people already have on-hand.

French Onion Turkey Casserole

Prep: 20 minutes
Bake: 45 minutes
Makes: 8 servings

Vegetable cooking spray
6 eggs
1 can (10 1/2 ounces) Campbell’s
Condensed French Onion Soup
2 cups milk
1 cup shredded Swiss cheese (about 4 ounces)
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
9 slices Pepperidge Farm Farmhouse Hearty White Bread, cut into cubes
2 cups shredded or cubed cooked turkey

1. Heat oven to 350°F. Spray 2-quart shallow baking dish with cooking spray.

2. Beat eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in large bowl with fork or whisk. Add bread cubes and turkey. Stir and press bread cubes into milk mixture to coat.

3. Pour bread mixture into baking dish. Sprinkle with remaining cheese and thyme. Let stand for 15 minutes.

4. Bake for 45 minutes or until a knife inserted in center comes out clean.

Gather ghouls and boys for a Halloween spread of spooktacular goodies and graveyard fun:

* Make it a BOO-fet, setting the table for serve-yourself ease.

* Finger foods make it easy: deviled eggs, crackers and cheese, veggie dippers and favorite dips, Spiderweb Munch and Easy Halloween Cookie Cups.

* Blow up orange balloons, and offer felt-tip markers for guests to decorate as jack-o-lanterns.

Frighteningly good ideas for tricks, treats and eats are at your fingertips: www.VeryBestBaking.com.

Easy Halloween Cookie Cups
Makes 2 dozen cookie cups

1 package (16.5 ounces) NestlÈ Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 cup (6 ounces) NestlÈ Toll House Swirled Milk Chocolate & Peanut Butter
Morsels

PREHEAT oven to 350∞F. Grease 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down to make a deep well.

BAKE for 9 to 11 minutes or until edges are set. Remove from oven to wire rack(s). While still warm, fill cookie cups with morsels. Morsels will soften and retain their shape. Cool completely. With tip of knife, remove cookie cups from muffin pan(s).

* NOTE: 1 cup (6 ounces) of any flavor NestlÈ Toll House morsels can be substituted for the Swirled Milk Chocolate & Peanut Butter Morsels.

Nutrition Information per cookie cup: 120 calories; 50 calories from fat; 6 g total fat; 3 g saturated fat; 0g trans fat; 10 mg cholesterol; 85 mg sodium; 17 g carbohydrate; 0 g fiber; 12 g sugars; 1 g protein

Spiderweb Munch
Makes 12 servings

2 cups (12-ounce package) NestlÈ Toll House Semi-Sweet Chocolate Morsels
1 cup creamy peanut butter, divided
1/3 cup powdered sugar
3 cups toasted rice cereal

HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

FOR SPIDERWEB:

PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Nutrition Information per serving: 320 calories; 170 calories from fat; 19 g total fat; 7 g saturated fat; 0g trans fat; 0 mg cholesterol; 150 mg sodium; 32 g carbohydrate; 3 g fiber; 19 g sugars; 7 g protein; 4% vitamin A; 8% vitamin C; 0% calcium; 15% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the NestlÈ Test Kitchens and VeryBestBaking.com.

Photo courtesy of NestlÈ

Here are some easy ways to take big flavor from the grate to the plate:

Grill Up the Unexpected

A lot of fruits and veggies are easy to cook over the coals. Try:

—Zucchini
—Eggplant
—Portobello mushrooms
—Corn
—Romaine hearts
—Pineapple
—Onion (sliced thick)
—Stone fruits like peaches, plums and mangoes

Marinate Meats

When grilling lean meat, use a flavorful marinade with some acidic ingredients (like citrus juices) to help break down tough meat fibers. Make sure the marinade covers the meat entirely, and let it do its magic for several hours or overnight. Some bold ingredients to experiment with:

—Chili sauce
—Olive oil
—Lemon or lime juice
—Soy sauce
—Worcestershire sauce
—Molasses
—Garlic
—Red pepper flakes

Top It Off

In addition to the good old grilling standbys like ketchup or barbecue sauce, set out some tasty toppers that can work on just about anything:

—Roasted red peppers
—Caramelized onions
—Spicy Wholly Guacamole
—Pickled jalapeño peppers
—Chipotle or basil mayo
—Wholly Salsa
—Smoked cheese slices

When you’re ready to fire up some flavor, try these recipes from Wholly Guacamole. Made with all-natural ingredients, Wholly Guacamole can be found in the produce section of your grocery store. For more recipes, visit www.eatwholly.com.

Guacamania

Guacamole isn’t just packed with flavor, it’s packed with healthful ingredients. Avocados are full of the good kinds of fats — the same ones in olive oil and almonds. They’re loaded with magnesium, Vitamin E, folic acid and lutein, a natural antioxidant. Avocados have 60 percent more potassium than bananas. Add in the benefits associated with tomatoes and onions and you have a remarkably low-calorie, good-time food.

Beef Steak Soft Tacos
Serves: 6

Marinade:

2/3 cup prepared Italian
dressing
2 tablespoons chopped
fresh cilantro
1 tablespoon chili powder

Beef Tacos:

2 boneless beef chuck
shoulder steaks, cut
3/4 inch thick
(about 1-1/2 pounds)
12 small flour tortillas, warmed

Toppings:

Thinly sliced lettuce,
chopped tomato, dairy
sour cream, guacamole
(optional)

Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve into thin slices; season with salt. Serve in tortillas with toppings.

Wholly Lime Cheeseburgers
Serves: 6

2 pounds lean ground beef
1/2 lime, juiced
1 teaspoon garlic
1/2 cup diced onion
1/2 cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns
Your favorite flavor of Wholly Guacamole

In a large bowl mix together ground beef, lime juice, garlic, onion and tomatoes. Form meat into 6 patties.
Cook burgers to desired doneness on a preheated grill. Add a slice of cheese to each burger during the last minute of cooking.
Serve on toasted buns with a healthy dollop of guacamole.
This recipe also makes great sliders. For a leaner version, use ground turkey instead of ground beef.

Avocado Stuffed Salmon
Serves: 4

2 packages lemon butter
grilled salmon, defrosted
1 cup spicy Wholly
Guacamole
1 egg yolk
1/4 cup bread crumbs
1 teaspoon lemon zest
Sea salt and freshly cracked pepper to taste

Preheat your oven to 350°F. Using a sharp serrated knife, cut a pocket into the side of each piece of salmon.

In a bowl, combine guacamole, egg yolk, bread crumbs and lemon zest to make stuffing.
Stuff fish with avocado mixture; season each fillet with salt and pepper. Bake for 8 minutes and serve immediately.

Ingrid Hoffmann, host of the Cooking Channel’s “Simply Delicioso” and “Delicioso” on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don’t even need an ice cream maker — your freezer does the work.

To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:

—Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.

—For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center.

—Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.

Orange Cream Granita

Yield: 4 cups
Prep Time: 15 minutes

Ingredients

3 cups orange juice
1 (14 oz.) can Eagle Brand
Sweetened Condensed Milk
1 tablespoon fresh lemon juice
1 tablespoon grated orange peel
3/4 teaspoon rose water (optional)

Instructions

1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.

2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.

Creamy Latte Pops

Yield: 12 pops
Prep Time: 10 minutes

Ingredients

1 (14 oz.) can Eagle Brand
Sweetened Condensed Milk
2 cups milk
1 cup heavy cream
1 tablespoon plus 1 teaspoon
Folgers Classic Roast® Instant
Coffee Crystals
2 teaspoons vanilla extract

Instructions

1. BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.

2. ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.

3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.

TIP: To release from ice pop molds, dip quickly into warm water.

Pineapple and Chipotle Ice Pops

Yield: 8 to 10 servings
Prep Time: 15 minutes

Ingredients

1 (20 oz.) can crushed pineapple
in pineapple juice, undrained
1 (14 oz.) can Eagle Brand
Sweetened Condensed Milk
3/4 cup pineapple juice
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder

Instructions

1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.

Fresh Fruit Ice Cream

Yield: about 1 1/2 quarts / Prep Time: 10 minutes

Ingredients

1 (14 oz.) can Eagle
Brand Sweetened
Condensed Milk
1 tablespoon vanilla extract
1 cup pureed or mashed
fresh fruit, such as
peaches, strawberries,
bananas and raspberries
Food coloring
2 cups (1 pint) heavy cream

Instructions

1. COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Visit Eagle Brand (and in Spanish at www.marcaeagle.com) for more dessert recipes, as well as helpful baking and entertaining tips.

Celebrity Chef Cat Cora is an expert at overcoming the complexities of cooking with exotic ingredients, including ostrich, oysters and venison; but even working with everyday staples, like chicken, beef, eggs and fresh vegetables, can present cooking challenges. These foods can carry common bacteria, such as E. coli, Salmonella and Staph — all of which can thrive throughout the cleanest kitchen. To help spread awareness about better kitchen practices, Chef Cora partnered with Ultra Palmolive® Antibacterial Dish Liquid, offering tips and providing simple solutions to help prevent cross-contamination in your kitchen.

Research shows that bacteria can easily spread to kitchen surfaces while preparing even the most simple of meals. Studies have found that:

—Bacteria on a cutting board can double after ten minutes of use, whether cutting raw meat or vegetables.
—Ten percent of bacteria on a cutting board can transfer to lettuce during chopping.
—E. coli that remains on washed and dried dishes can survive up to three days.

“Like all moms, I want to provide the best for my family while creating memorable meals at home,” said Cora. “Cleaning throughout the cooking process gives me peace of mind that I’m doing all I can for my family.”

For a perfect barbecue, try Cat Cora’s new summer recipes, and follow her simple food preparation tips, by visiting Palmolive.

Grilled Vegetables and Ginger Citrus Mayonnaise
Serves 6 to 8

2 each crookneck or summer squash, baby zucchini, large whole carrots, large fennel or 3 medium fennel bulbs
5 to 6 shallots
Kosher salt and freshly cracked black pepper
Extra virgin olive oil

Ginger Citrus Mayonnaise

3 juicy oranges, grapefruits, Meyer lemons, mineolas, tangerines, Mandarins, blood oranges, etc., cut in half (6 halves total)
3 tablespoons (or more for desired consistency) store bought preferred mayonnaise
Kosher salt and freshly ground pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger

Preheat grill for vegetables.

To make the mayonnaise, squeeze all the juice out from 5 of the 6 citrus halves into a saucepan and bring to a boil over high heat. When juice begins to boil, lower heat to medium-high and reduce juice until thick and syrupy, being careful not to let it burn.

Remove from heat, pour into a bowl, and allow to cool slightly. (At this point you can grill the vegetables). Whisk in mayonnaise, ginger, and cayenne pepper until smooth. Squeeze in juice from last remaining citrus half, and season to taste with salt and pepper.

Cut all veggies in half lengthwise, rub all sides sparingly with olive oil, and sprinkle with salt and black pepper. Grill, cut side down first, for 4 to 6 minutes if small, 5 to 8 minutes if large pieces. Flip so skin side is down, and grill all an additional 1 to 2 minutes, until all veggies are firm but easily sliced with a knife.

Serve on platter alongside bowl of ginger citrus mayonnaise or drizzled on top of vegetables.

Start Mother’s Day off right with a beautiful breakfast in bed. A pretty tray set with some of the good dishes and real linens, a fresh flower, and some delicious food will put a smile on mom’s face that will last all day.

Golden Sunrise French Toast is made extra special with evaporated milk and a splash of vanilla extract. Make sure you use firm bread so the toast doesn’t end up soggy.

If she loves eggs, making Scrambled Eggs with a little evaporated milk gives them such a creamy texture that she’ll want to eat them this way all the time. Add one tablespoon of evaporated milk for each egg used.

Pour her a Mock Mimosa by mixing sparkling lime juice or ginger ale to orange juice. Garnish with a fresh strawberry on the rim of the glass.

For more delicious ways to surprise mom on her special day, visit The Cooking Milk.

Golden Sunrise French Toast

Prep: 10 minutes
Cooking: 10 minutes
Makes 4 to 5 servings

2 large eggs
1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/4 teaspoon salt
8 to 10 slices (3/4-inch-thick) firm, day-old French bread
Unsalted butter
Maple syrup
Fresh seasonal berries or sliced fruit

HEAT large skillet over medium heat for 3 to 4 minutes.

BEAT eggs in shallow pan or large pie plate; whisk in evaporated milk and vanilla extract. Whisk in sugar, flour and salt. Add several slices of bread; soak without over saturating.

SWIRL 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter to drip off; transfer prepared bread to skillet in single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with syrup and berries. Continue with remaining bread slices, adding 1 tablespoon butter to skillet for each new batch.

Nutrition Information per serving: 450 calories; 120 calories from fat; 14g total fat; 7g saturated fat;  0g trans fat; 140mg cholesterol; 680mg sodium; 67g carbohydrate; 3g fiber; 28g sugars; 15g protein; 15% DV vitamin A; 6% DV vitamin C; 30% DV calcium; 15% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and Very Best Baking.

Photo courtesy of Nestlé

Spend some time browsing online at inspiring food websites and blogs, flip through your favorite magazines and revisit trusted cookbooks to revitalize your recipe collection. Try unexpected tasty combinations, such as Strawberry-Marshmallow Crisp Ice Cream Sandwiches made with gluten free Chex^® cereal, a recipe created by cookbook author and DishTowel Diaries blogger Silvana Nardone.

“Introducing new recipes to fit everyone’s needs is fun and delicious,” said Nardone, author of “Cooking for Isaiah,” a cookbook catering to the millions of Americans with food sensitivities like her son, Isaiah. “Gluten free cooking is easier than ever with five varieties of gluten free Chex cereals, which I use as an ingredient in everything from Sweet ‘n’ Salty Coconut Chicken to Double Chocolate Pudding Pie, to a refreshing homemade ice cream sandwich.”

Nardone offers these tips to ease into a scrumptious spring:

• New twists for the table: Reach for delicious fruits and vegetables at your local farmers market or grocery store to make a beautiful—and nutritious—centerpiece.
• Creative uses for everyday staples: From an on-the-go gluten free snack mix, to a perfect piecrust, Chex cereals offer a fun crunch from breakfast to dessert. Nardone notes five Chex cereals—Honey Nut, Chocolate, Cinnamon, Rice and Corn—are gluten free; and Wheat and Multi-Bran varieties are not gluten free.
• Blending it up: A smoothie is a perfect snack for both kids and adults. Just toss together a variety of fruits, yogurt and ice, and blend until creamy.

Feeling inspired? Try Nardone’s tasty gluten free Strawberry-Marshmallow Crisp Ice Cream Sandwiches.

For additional creative recipes, visit www.Chex.com/GlutenFree. And remember, if you’re cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Strawberry-Marshmallow Crisp Ice Cream Sandwiches

Prep Time: 15 minutes
Start to Finish: 2 hours 25 minutes
6 servings

5 cups gluten-free miniature marshmallows
5 cups Rice Chex cereal, coarsely crushed
1/2 cup unsalted butter
1/2 teaspoon salt
3 cups gluten-free strawberry ice cream, softened

Line bottom of 13 x 9-inch pan with cooking parchment paper.

In a 3-quart saucepan, heat 4 cups marshmallows, butter and salt over low heat about 8 minutes, stirring constantly, until melted. Stir in cereal until almost coated; stir in remaining 1 cup marshmallows. Using greased rubber spatula, evenly scrape mixture into pan and spread evenly. Refrigerate about 30 minutes or until easy to handle.

Turn pan upside down to remove cereal layer; discard parchment paper. Cut into 12 rectangles, 4 x 3 inches each. Working quickly, spread 1/2 cup ice cream onto 1 rectangle; top with another rectangle. Repeat to use up rectangles and ice cream. Freeze on parchment paper-lined cookie sheet at least 1 1/2 hours until firm. Wrap sandwiches individually in plastic wrap and store in freezer.

To begin, a simple butter cookie dough flavored with vanilla and almond extracts is cut into egg shapes with a cookie cutter. Once they’re baked and cooled, tint white Candy Melts (or use colored) with favorite Easter colors – pastel, bold, or both – then “dye” the eggs by pouring the melted candy over the cookies.

Now the decorating fun begins. Pipe with melted candy to make spirals and stripes, then attach confetti sprinkles. Other decorating options include brushing with pearl dust for a luminous effect, or sprinkling with colored sugars. You could even write messages on them. After decorating, use a dab of melted candy to attach the “pops” stick to the backs of the cookies.

A decorated flower “pot” is an ideal way to present the pops. Place the pops in the convenient insert that comes with the Flower Pot Kit and add some green curling ribbon for grass. This bouquet of pops can do double-duty as a centerpiece for the table, or as an Easter gift for friends and family when wrapped in clear bags and tied with ribbon.

Visit Wilton for more Easter project ideas, to order supplies including the Pops Flower Pot Kit, or a copy of the new Wilton book, “Pops! Sweets On A Stick!”

Fresh Eggs Cookie Pops

Makes about 3 dozen cookies

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 1/2  cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• White Candy Melts, melted
• Primary, Garden Candy Color Sets
• Yellow, White Pearl Dust
• Imitation Clear Vanilla Extract
• Blue, Lavender Colored Sugar
• Jumbo Confetti Sprinkles
• Cookie Treat Sticks

Preheat oven to 400°F.

In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg; mix until blended. Add vanilla and almond extracts. Stir in flour mixture. Do not chill dough; divide into 2 balls. On floured surface, roll each ball into a circle approximately 12 in. in diameter and 1/8-inch thick. Dip egg shaped cookie cutter in flour and cut dough; place on ungreased cookie sheet.

Bake 6 – 7 minutes or until cookies are lightly browned. Cool 2 minutes on cookie sheet. Remove from sheet and cool completely on cooling grid.

Tint melted white candy desired colors. Pour over cooled cookies to cover. Tap to settle; chill until firm.

Use melted candy in cut parchment or disposable decorating bags to pipe spirals, stripes and attach Confetti Sprinkles. While still wet, sprinkle some shapes with Colored Sugars.  Brush set candy decorations with Pearl Dust/vanilla mixture. Attach sticks to back of cookies using melted candy. If desired, place in assembled Pops Flower Pot Kit.