Pick Tennessee Products offers this recipe for a traditional Southern summer favorite, fried green tomatoes:

1⁄4 cup White Lily all-purpose flour
2 egg whites, slightly beaten
2 teaspoons dry buttermilk ranch dressing
1⁄2 cup fine dry bread crumbs or all-purpose cornmeal
3 medium green tomatoes, cut into 1⁄4-inch slices
6 tablespoons Wesson oil
Freshly grated Parmesan cheese

Place flour in a shallow dish and set aside. Combine egg
whites and dry dressing mix in another shallow dish; set aside.
Place crumbs or cornmeal in another shallow dish. Coat each
tomato slice with flour, then dip in egg mixture, then coat with
crumbs or cornmeal.

In a large skillet, heat half of oil over medium-high heat.
Arrange a single layer of coated tomatoes in skillet. Cook for
2 minutes on each side or until slices are golden brown on
both sides.

Remove from skillet. Cook remaining slices, adding additional
oil to skillet as needed. Sprinkle fried tomatoes with
freshly grated Parmesan cheese. Makes 4-6 side dish servings.

“COOPIECAKE” For years, I’ve wondered why I’d never seen a recipe for a cookie, within a pie, within a cake.  This weekend, I decided to research the idea.  I mean, if there’s a recipe for a chicken within a duck within a turkey (turducken), surely someone had come up with something similar in a dessert.  Well, I found a pie inside a cake, but based on my research, I wasn’t able to find a recipe that added a cookie.

I’ve never been one to simply follow directions anyway, in the kitchen or anywhere else.  Here’s a prime example of why:   When I was a teenager, living with my dad, he’d bought me a set of paperback Betty Crocker cookbooks.  Of course, I was thrilled, and decided to try a recipe for hash browns, made from scratch.  He wasn’t there when I tried it, and I’m so glad he wasn’t.  The directions said to put three large potatoes in 1/4 cup of water and boil until tender.  Does something sound wrong with the proportions here?  Oh, well, cookbooks never have mistakes in them, do they?  I set the timer for 20 minutes and returned to find the water completely evaporated and the REALLY EXPENSIVE ceramic pot stuck to the electric eye of the stove!!  I could actually see the rings from the eye through the pot.  Holy Cow!  Dad is going to kill me!

What happened next remained a secret for more than 30 years.  I poured water into the pot to release it from the stove.  I dumped the potatoes, of course.  I then took the pot to the farthest point in the backyard, dug a hole and buried it!  Problem solved.  Whew!  He had lots of pots, and that was the medium-sized one of the set.  If he missed it, he never said anything.  About five years ago, he was digging in the backyard for a new fencepost, and I thought I’d better come clean, in case he found the pot.  I was too old to be grounded at that point, right?  He thought my story was funny.  I doubt it would have had the same result if I’d told him at the time it happened.  Moral of the story:  Don’t blindly follow along if something doesn’t seem right.  Trust your own judgment enough to ask questions.

So on to the recipe of the day.  My daughter and I were having the conversation about the “coopiecake,” and I asked her what combination she’d like to try.  Her favorite pie is pecan, and her favorite cake is carrot.  A sugar cookie seemed to fit nicely in the combination, and I was off to the grocery store.  What follows is my version, but I encourage you to try your own and think out of box.

 

SUGAR COOKIE PECAN PIE CARROT CAKE (COOPIECAKE)

 

INGREDIENTS:

FOR THE COOKIE:

1 (17 1/2 ounce) package Betty Crocker sugar cookie mix

1/2 cup butter or 1/2 cup margarine, melted (I used butter)

1 egg

 

FOR THE PECAN PIE FILLING:

1 cup packed brown sugar

2 tablespoons all-purpose flour

(or self-rising and omit baking powder and salt)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1 tablespoon light or dark Karo syrup (your preference)

2 eggs

1 1/2 cups chopped pecans

 

FOR THE CAKE AND FROSTING:

1 box Pillsbury carrot cake + ingredients on the box

1 container cream cheese frosting

1/2 cup chopped pecans

 

DIRECTIONS:

MAKE THE COOKIE AS FOLLOWS:

1.    Heat oven to 350°F, 325 for dark or nonstick pans.

2.    Spray bottom of 13x9-inch pan with cooking spray.

3.    In medium bowl, stir all cookie ingredients until soft dough forms.

4.    Press dough in bottom of pan, using floured fingers.

5.    Bake 20 minutes, or until brown around the edges.

 

NEXT COMES THE PIE FILLING:

6.    While the cookie is baking, in a medium bowl, stir all pecan filling ingredients until well blended.

7.    Once the cookie is done, remove from the oven and pour filling over the cookie, covering completely.

8.    Return to oven and bake 15 minutes or until center is set.

9.    Let cool approximately one hour and cut into bars.

 

 

 

Here’s a photo of the pecan pie cookie…

Yummy on their own!

But wait... there's more.

 

 

 

AND THEN THE CAKE:

10.   Heat oven to 350oF, 325 for dark or nonstick pans.

11.   Mix the cake according to the directions on the box.

12.   Spray the bottom and sides of a 13x9 pan with cooking spray.

13.   Pour 1/3 of the cake batter into the pan and spread out evenly.

14.   Take the pecan pie-cookie bars and place on top of the cake batter.  If you want, you can save some bars out, just in case there are people in your life who aren’t as adventurous as you are. Ha!

15.   Pour the remaining 2/3 batter on top of the pecan pie-cookie bars and bake as directed on the box.  Test for doneness by wiggling the pan a bit.  If it moves in the middle, add another three minutes and check again.  Remove from the oven when the center is set.

16.   Let cool for at least an hour.

17.   Frost with cream cheese frosting.

18.   Sprinkle the top with chopped pecans.

 

 

 

 

And here’s the resulting Coopiecake.

Look out, neighbors.  Here I come again!

 

 

 

 

If you’ve tried this recipe and have gotten to the point of reading this, Welcome to my world!  It’s a great, big world, which is only limited by our imagination.  Don’t be afraid to try something new in the kitchen.  The worst that could happen is that you’re not successful.  But if you never try, it’s guaranteed that you won’t be.

Try other combinations.  What about chocolate cake and pecan pie, with a chocolate chip cookie crust?  Hmm… that really sounds good to me!  As always, if you have questions, comments or suggestions for this, or any of my other articles, please feel free to post them.  Thanks for reading.  I hope you’ve enjoyed it!

(ARA) - Rain showers and blooming flowers aren't the only things that will be kind to your sense of smell this spring. It's also the time of year when you start to bake up homemade breads, cookies, and moist crumbly muffins.

This year, mix in some new recipes with some longtime family favorites. Here are some tips for making yummy treats that will have the entire neighborhood gathering outside your kitchen this spring:

* Bake quick breads in the center of the oven rack for best heat circulation.

* Use a spring-handled ice cream scoop (No. 20 or No. 24) to fill muffin cups or a melon-ball sized scoop for mini muffins.

* To tell if yeast bread is done baking in the oven, tap the crust. If the bread sounds hollow, it's finished.

* When making biscuits, make sure the baking powder or baking soda ingredients are fresh. Look for expiration dates on the bottom of the box or can.

* And if you're looking for an easy way to add some whole grain to your diet, whole wheat flour adds a special flavor and texture to your baked goods.  

* Bread dough made with whole wheat flour will be stickier because the bran and germ in the whole grain keep the dough sticky. Don't add more flour; this will make your bread dry and heavy. Instead, try lightly oiling your hands to work with the dough.

* Boost the nutrition level in your cookies by using whole wheat flour. This works really well for drop cookies. Find several favorite recipes to try at www.GoldMedalWholeWheat.com.

For more tips, go to www.GoldMedalFlour.com to sign up for the Scratch Bakers' Club, an online community with recipes, message boards, how-to videos and baking advice from baking expert and author of "The Cake Bible," Rose Levy Beranbaum. Register today, and enter the Gold Medal Flour Scratch Bakers' Club Baking Contest as well.

And, to get your spring baking season started off right, try this recipe.

Springtime Slice-and-Bake Confetti Cookies
Makes about four dozen cookies

Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup butter-flavored shortening
1 egg
2 tablespoons milk
2 teaspoons vanilla
3 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
10 drops red food coloring
16 drops yellow food coloring
9 drops green food coloring
3 tablespoons pastel-colored confetti candy sprinkles

Directions:
Heat oven to 375 F. Line bottom of a loaf pan, 9x5x3 inches, with plastic wrap. Beat sugar, butter and shortening in a large bowl with an electric mixer on medium speed or mix with a spoon. Stir in egg, milk and vanilla. Stir in flour, baking soda and salt. Divide dough into thirds. Knead one food coloring into each dough. Press one of the colored doughs in the bottom of the pan. Top with remaining colored doughs, pressing each layer firmly to seal. Turn the pan upside down and remove the plastic wrap from the dough. Cut dough lengthwise into thirds. Cut each third crosswise into 16 slices. Place about two inches apart on an ungreased cookie sheet. Sprinkle with candy sprinkles. Bake 9 to 11 minutes or until bottoms are a light golden brown. Cool for one minute, remove from cookie sheet and place on a wire rack.

Courtesy of ARAcontent

(ARA) - Family and friends gathered 'round the dinner table, with a sumptuous feast (prepared by you) set before them - does anything say "holidays" more than that? What guests often don't realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don't have to be one of those crazed hosts.

With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network's Iron Chef America.

"When it comes to holiday entertaining, planning ahead and having the right tools and equipment  help prevent poor performance and high stress levels," Cora says. Here are her tips for stress-free holiday entertaining:

* Start out with the best tools and equipment you can afford. If you've been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.

"A good refrigerator, with the right features, can make meal organization and prep much easier," Cora says. For example, refrigerators like LG's four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers - the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it's like having an extra hand in the kitchen.

* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.

* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d'oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.

* Clean as you go - it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn't await you when you're done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.

* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children's table complete with crayons, puzzles and games.

* You don't have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.

* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.

* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.

* "Never forget to be original," Cora says. "While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party."

Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as "America's Top Amateur Chef" at LG's "Taste of Something Better" cooking competition judged by Cora. Snyder will represent the United States in LG's 2009 Global "Life Tastes Good" championship in Bangkok, Thailand, in November.

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)

Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon 
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.

Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes.  Set aside.

Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor.  Reserve two tablespoons for shrimp and set remainder aside.
 
Preheat oven to 450 degrees.  Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.

Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened.  Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp.  Garnish with tomatoes.
 
Courtesy of ARAcontent

Includes recipe.

(ARA) - As fall harvest season begins, many gardeners find themselves with bushels of tomatoes, baskets of cucumbers and armfuls of lettuce. So when your garden is overflowing with produce, how do you make the most of your harvest?

Gardeners know that the best way to experience fruit and vegetables at their prime is to grow them in their own backyards or in community gardens. Some of the most popular veggies grown in the United States include tomatoes, peppers, cucumbers, onions, beans, lettuce, corn and carrots, while the most popular homegrown fruits include apples, blueberries, strawberries and raspberries.

The experts at ScottsMiracle-Gro offer some top tips to help you take advantage of your fresh produce:
 
* Harvest your food the same day you plan on using it. This ensures it will stay fresh and won't dry out or wilt.
* Do your picking in the morning when fruit and vegetables are most fresh.
* Once you've picked your produce, store in a cool place and don't wash until you're ready to use it.

How do you know when your produce is ready to be pulled from the ground or plucked from the plant or tree?

* Tomatoes are ready to pick when they're smooth, heavy, glossy and red or orange.
* When sweet peppers are between 3 and 4 inches wide and are firm, they're ready to pick. The longer you leave them on the vine; they'll turn red, yellow or orange and become sweeter.
* When your cucumbers are ready to come out of the garden, they'll be firm and the spikes will easily rub off.
* When lettuce leaves are young and tender they're ready for a tasty salad.
* Tasting apples is often the best way to know if they're ready to pick, but you can also grab one and lightly tug. If it easily comes off the branch, there's a good chance it would make a great snack.

One of the biggest challenges for gardeners this time of the year is having too much produce at the same time. In many cases, it's simply too much to eat on your own. So this harvest season, ScottsMiracle-Gro is asking Americans to donate their extra produce to a local Feeding America food bank for their neighbors in need. One in eight people is at risk for hunger and, with record numbers of people turning to food banks, it's more important than ever to contribute fresh, delicious and healthy produce.

To make sure your extra harvest doesn't go to waste, visit GroGood.com to find and donate to your local Feeding America food bank.

"I believe that everyone should have access to fresh produce and the GroGood campaign allows Americans to enjoy the fruits (and vegetables) of their gardens and share their extra harvest with others," says celebrity cookbook author Katie Lee Joel. Inspired by her mom's vegetable soup, Joel created this recipe for GroGood Garden Vegetable Soup to use produce fresh from the garden.

GroGood Garden Vegetable Soup

Makes eight servings.
Prep time: 10 minutes
Cook time: 1 hour 40 minutes

Ingredients:

2 tablespoons olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 bay leaf
3 medium carrots, chopped
2 parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 pint Brussels sprouts, trimmed and quartered
1 3/4 pounds fresh tomatoes, chopped (can substitute a 28-ounce can of whole tomatoes with juice, chopped)
2 quarts chicken broth or vegetable broth
1 cup baby lima beans
One 15-ounce can great Northern or cannellini beans, drained and rinsed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 
Instructions:

Heat the oil in a stock pot over medium heat. Add the onions, celery, and bay leaf and cook until the onions are tender, about 5 minutes. Add the carrots, parsnips, turnip, and Brussels sprouts and continue cooking until the vegetables are just tender, about 5 more minutes. Add the tomatoes and their juices and the stock. Bring the mixture to a boil, reduce the heat, cover, and simmer for 1 hour. Add the beans, salt, and pepper, and simmer for another 30 minutes.

Courtesy of ARAcontent

Includes recipe

(ARA) - Whether you call it stuffing or dressing, one thing's for sure - no holiday meal is complete without it. Sometimes savory, often sweet, but always delicious, stuffing is one of the most anticipated dishes on the holiday table.

Stuffing is an easy-to-prepare, versatile holiday dish that can include succulent meats, sweet fruits and savory herbs. Incorporating both dried and fresh fruit into stuffing is a California tradition, adding depth of flavor.

"Dried fruits, such as cherries or prunes, are a great addition to any holiday meal," says Chef Victoria Comfort, executive chef of Black Kite Cellars in California's Wine Country. "I enjoy adding them to stuffing because they add moisture, sweetness and texture to the dish and pair beautifully with a succulent roasted turkey."

One of Chef Comfort's surprise secret ingredients is prune juice. Made from plump, juicy California prunes, prune juice can help retain moistness in the stuffing and can also be a great base for sauces and glazes. This holiday season, Chef Comfort has shared her recipe for Country Sausage, Apple and Cherry Stuffing. This dish pairs Italian sausage with prune-juice plumped dried cherries, striking the perfect balance on the palate of sweet and savory.

"Cooking is about a balance of flavors. Sunsweet Prune Juice is one of those ingredients that contributes a complexity to many recipes," Chef Comfort says. "In the Country Sausage, Apple and Dried Cherry Stuffing, the prune juice is used to counter balance the tartness of the dried cherries. The subtle fruitiness and sweetness of prune juice makes it the perfect flavor enhancer."

Sunsweet Growers, the world's largest handler of dried tree fruits, offers several stuffing recipes using dried fruit on its Web site, www.sunsweet.com.

"Every holiday season we get a flurry of consumer requests for recipes from everything from stuffing to quick breads," says Stephanie Harralson of Sunsweet Growers. "While many people think of Sunsweet products as naturally powerful snacks, they can also be fantastic ingredients. We always get rave reviews for our stuffing recipes."

Chef Comfort's recipe for Country Sausage, Apple and Cherry Stuffing along with other delicious holiday recipes, can be found at www.sunsweet.com. Sausage, Apple and Cherry Stuffing

Country

Ingredients:
1 pound sweet Italian sausage, casings removed
1 1/2 yellow onions, diced
5 celery stalks, diced
3 garlic cloves, minced
1 cup Sunsweet cherries
3/4 cup Sunsweet prune juice
5 cups French bread, cubed and dried
1 apple, peeled, cored and diced
1/2 cup parsley, washed and chopped fine
2 eggs
1/2 cup chicken broth
Salt and pepper, to taste

Directions:
Preheat oven to 350 F. In a skillet, brown the sausage; remove excess fat and add the vegetables and garlic. Cook briefly, about two minutes, and set aside. Put the cherries in a saucepan with the prune juice, bring to a boil and set aside. Put the bread cubes, sausage, vegetables, apples and parsley in a large bowl and season with salt and pepper. Whisk eggs and chicken broth together, and pour over the bread mixture, mixing until everything is well distributed. Drain cherries and add to the stuffing mixture, tossing again. If the mixture is too dry, add more broth 1/4 cup at a time. Place in a lightly greased 13 by 9 inch pan and cover with foil. Bake for 30 minutes, remove foil and bake 10 minutes to crisp. Serve warm. Makes eight to 12 servings.

Courtesy of ARAcontent

Includes recipe.

(ARA) - Heart failure, high blood pressure and many other common health conditions all have one thing in common - reducing the amount of sodium in your diet. But the problem is that salt is everywhere in foods, even if you personally don't add it to anything served. This makes following a low-sodium diet a challenge.

Frozen dinners, canned soups, fast food restaurants and even fine dining establishments all can feature extra salt, working against anyone with high blood pressure or heart failure. Salt's main ingredient is sodium, which causes the biggest health problems.

If you've recently suffered a heart attack or been diagnosed with heart failure, your doctor likely wants you to reduce your sodium intake because heart failure causes the body to retain sodium. Extra sodium can cause fluid to build up in your body, and extra fluid makes your heart work harder - not a good thing for a muscle already under strain.

A low-sodium diet means restricting your daily sodium intake to just 2,000 to 3,000 milligrams (mg) - a little more than 1 teaspoon per day. You get sodium either from table salt or from other food items. But don't get sodium and salt confused. Sodium is a component of table salt and represents about 40 percent of the content of salt. Certain kinds of salt, like sea salt, have a bit less sodium, but a low-sodium salt does not exist. Beyond table salt, sodium is a mineral found in many foods. FDA-mandated food labels now prominently list the amount of sodium in foods.

So how can you cut back on sodium? The Heart Failure Society of America, an organization aimed at improving quality of life for people diagnosed with heart failure and helping prevent the condition in those at risk, offers a few helpful tips:

1. Lose the salt shaker.

If you stop adding salt while you cook or when you sit down at the table, you can cut your sodium intake as much as 30 percent. Instead of adding salt to make food taste better, substitute more healthful seasonings, like black, cayenne or lemon pepper; herbs like garlic, onion powder, dill, parsley and rosemary; lemon juice and flavored extracts like vanilla or almond.

2. Choose low-sodium versions of favorite foods.

Instead of preparing a country ham - which is very high in salt content - cook a fresh, lean pork roast. Substitute freshly cooked and sliced chicken, turkey, roast beef or pork for lunch meats that usually contain a lot of sodium. Instead of buying salty canned soups, chop up fresh veggies and cooked meats, toss them in the slow cooker and season with herbs and spices. If you must buy canned soups or vegetables, look for labels that say "sodium-free," "no salt," "low sodium," "reduced sodium" or "unsalted."

3. Pick foods naturally low in sodium.

Generally, you can eat as much fresh food as you want without counting the sodium content. Fresh fruits and vegetables, including freshly squeezed fruit and vegetable juices, have very little sodium. The same is true for fresh meat, poultry and fish. If you are not eating fresh foods, choose other low-sodium foods as much as possible, such as canned fruits, plain frozen vegetables and dried beans, peas, rice and lentils.

4. Learn to read food labels.

By reading food labels, you can learn which foods are high and low in sodium. As a rule, most processed foods, whether they are frozen, canned or boxed are high in sodium, but don't rule them out entirely. Some packaged foods are available in low- or no-salt versions.

It can be difficult to change your eating habits, but try introducing changes slowly instead of all at once. It may take weeks before you enjoy the taste of low-sodium foods, but your taste buds will adjust. Be patient. Eventually you won't even miss the salt.

To learn more about heart failure and how to manage your condition, log on to the Heart Failure Society of America's Web site: www.abouthf.org. of ARAcontent

Courtesy

(ARA) - All the gravy has been ladled. The cookies have crumbled. The red and green candies are on the clearance rack.

That can only mean one thing: people all over the country are resolving to eat better, if not less often. The start of the New Year - and with it, a new decade - means that consumers are focusing on their resolutions to live a healthier lifestyle for themselves, their loved ones, and, for that matter, the planet.

Indeed, there is no time like the present to follow up on your pledge to finally shed those nagging extra pounds, add healthier foods to your diet or slowly incorporate natural, organic and sustainable products into your shopping lists. January is the high point of the year for making such changes.

The hardest part about New Year's resolutions, of course, isn't making them, it's keeping them.

To that end, changing a diet or lifestyle should not be viewed from the outset as a hurdle or a chore. Making it easy, affordable - and fun - helps make a resolution stick.

The next best thing - or maybe just the best thing.

We've all seen illustrations along the lines of "eat this . . . not that," that show a bag of chips which should be replaced by, say, a raw handful of vegetables. But for those of us who like to crunch on some salty snacks as we unwind after a busy day or eat lunch in the middle of the day, such substitutions can seem more like a penalty than a reward. 

If you're feeling that way, look for foods that offer some attributes of traditionally craved snacks. Snyder's of Hanover, for instance, recently introduced new Pretzel Chips that offer the hearty flavor of fresh pretzels along with the slight, crisp texture of traditional potato chips with less than 1 gram of fat per serving. Pretzel Chips, in Original and Garden Veggie, also fit into any resolutions to go natural for 2010: the products are all natural, with no trans fats.

There are many other quick and rewarding substitutions that can be made when the craving for something crunchy and satisfying starts in earnest, from fruit and vegetable crisps to 100-calorie packs. Meantime, if it's something sweet you're craving, seek out portion-controlled 100-calorie ice cream novelties or grab a square or two of antioxidant-rich dark chocolate.

BYOT - Bring your own treats

Why be tempted when standing in front of a vending machine filled with chips, snack cakes and puffs or when scanning the menu at a quick-service restaurant? Controlling your diet means literally and figuratively controlling what you eat. By packing a lunch with proportioned servings, such as a sandwich made with lean protein, snacks like bagged pretzels, pretzel chips or veggie crisps and some fresh fruit, you can ensure a healthier meal and snack, and at the same time save on the extra expense of eating away from home. For variety - and fun - mix it up with a variety of foods.

Good for you and green

Feel good about yourself and what you're doing for the planet by doing more with less. Use a non-disposable container to pack smaller portions of healthy snacks to contain calories, costs and waste. You can also take advantage of packaged products designed to be at once better for you, flavorful and eco-friendly. Snyder's of Hanover, for its part, recently introduced the markets first 100 percent compostable outer bags for its 22 count variety sacks of 100 calorie pretzels and 1 ounce pretzel sandwiches.

Buddy system

Teamwork can really mean the difference between sliding back or moving forward. Engage a friend, family member or even a large group of friends to help you in your goals to improve your diet and lifestyle. Compare shopping lists and diet tricks - all the better over a brisk walk or during an exercise class.

Reward yourself

If you make it to Groundhog Day on the way to your goal of eating better and feeling more fit, reward yourself with something that's both healthy and indulgent - and something you don't have to feel guilty about afterwards. Dip a whole-grain pretzel rod into some melted dark chocolate for some sweet and salty satisfaction, not to mention a dose of antioxidants (from the chocolate) and whole grains (from the pretzel). Roll the chocolate-covered pretzel in some crushed pistachios, which are rich in vitamins and minerals like copper, potassium, phosphorus and B6. Or top one scoop of reduced-sugar vanilla ice cream with a half-cup of crushed pretzels and a drizzle (not a drench) of caramel syrup; or top one scoop of dark chocolate ice cream with fresh blueberries and raspberries.

Make the last day of every month a reward day, and that way, you'll be surprised that you're still focused on eating healthy when Memorial Day rolls around.

Courtesy of ARAcontent

(ARA) - Holiday tunes on the radio, mistletoe hanging in strategic locations and the scent of pine lingering in the air - it's the perfect time to get into the kitchen and discover some new cooking flavors that will keep your taste buds happy and give your house a warm, yummy smell.

Not only does cooking in the kitchen gather everyone together during the holidays, but it provides the opportunity for some creative thinking about new recipes and ways to put a different twist on traditional favorites.

Experimenting with recipes allows you to explore new cooking flavors, either by using unique and new spices, or by combining different ingredients for a different taste.

One flavor many cooks often forget to try is vanilla, which has a heady, aromatic taste combined with sweet, fruity and floral scents. Vanilla beans are grown in primarily four locations around the world - Madagascar, Indonesia, Mexico and Tahiti - and each variety of bean can be used to enhance both sweet and savory flavors.

Nielsen-Massey's Pure Vanillas are cold extracted to slowly draw out the delicate flavors of the beans. Gourmet food shops, bakers, chefs of fine restaurants and manufacturers of premium ice creams use these vanillas because of their quality and varying flavors.

To experiment with the flavors of vanilla in your kitchen, try starting with this drink recipe:

Vanilla Peppermint Pattitini
Serves two

Ingredients:
2 ounces vodka
2 ounces half and half or cream
1 heaping tablespoon hot cocoa mix
1/4 teaspoon Nielsen-Massey Pure Peppermint Extract
1/2 teaspoon pure chocolate extract
1/2 teaspoon pure Tahitian vanilla extract (Madagascar or Mexican if preferred)
Ice
Chocolate syrup
Mini candy cane

Directions:
Add all ingredients except the syrup and candy cane in a shaker and shake vigorously. Pour into chilled martini glasses. Garnish with a swirl of chocolate syrup and candy cane.

For a great holiday dinner, consider cooking duck instead of chicken or turkey. "A Century of Flavor" cookbook offers the following recipe:

Duck Breast with Tahitian Pomegranate Chutney
Serves four

Ingredients:
For the Tahitian Pomegranate Chutney:
1 cup 100 percent pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 Bosc pear, peeled and diced (about 1 cup)
1/2 cup coarsely chopped walnuts
1/2 cup raisins

For the Duck Breast
4 duck breasts
salt and freshly ground pepper

Directions:
For the chutney, combine the juice, sugar, vanilla extract and vinegar in a large saucepan. Cook over medium heat until sugar is dissolved, stirring frequently. Add the apple, pear, walnuts and raisins. Cook for five to eight minutes or until the fruit is tender, stirring frequently.

For the duck, preheat the oven to 400 F. Score the skin of each duck breast at a 45-degree angle approximately four times. Season with salt and pepper.

Preheat a large saute pan over medium-high heat. Coat with nonstick cooking spray. Place the duck breasts skin side down in the pan. Sear for four minutes. Turn and sear for an additional two minutes.

Place a wire rack in a 9 by 13-inch roasting pan and coat the rack with nonstick cooking spray. Place the duck on the rack. Roast for 10 to 15 minutes or to the desired degree of doneness. Plate with the Tahitian Pomegranate Chutney and wild rice.

And for dessert, try this cookie recipe:

Crisp Vanilla Butter Cookies
Makes two dozen cookies

Ingredients:
1 cup (2 sticks) butter, softened
1 cup sifted confectioners' sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 eggs, lightly beaten
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate pieces of choice

Directions:
Cream the butter, confectioners' sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch long log. Chill between 3 to 24 hours.

Preheat the oven to 350 F. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 1/4-inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on "high" for 15 seconds. Repeat at five-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Variation: Add 1/2 teaspoon of any pure flavor extract, such as chocolate, almond, lemon, orange or coffee, to the cookie dough to create a signature cookie.

Courtesy of ARAcontent

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(ARA) - When it comes to whipping up holiday treats, butter is definitely better. You're gearing up for the season and will be spending lots of quality time with the herd. Spend time with your own family in the kitchen this holiday season and bake up special memories.

Found in almost every pantry, butter's unique flavor, melting and cooking properties make it a great ingredient for cake and cookie recipes, frostings, candies and more.

Butter has been used for cooking for centuries - according to legend, it originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step. As you begin to break out the baking sheets and cookie cutters for the holiday season, here are some tips to ensure your goodies look and taste fabulous straight from the oven:

Baking with butter tips from California happy cows Janice and Diane:

* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.

* It's best to use unsalted butter when baking - you will have more control over the flavor since the amount of salt in salted butter varies among brands.

* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.

* Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.

* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:

1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups

* Some butter packaging is stamped with a "best used by" date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.

Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it's made exclusively with milk produced on California dairy farms.

Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.

Gingerbread Cupcakes
Yield: 12 cupcakes

Ingredients:
For cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted California butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder

For frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted California butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies

Directions:
Cupcakes:
Preheat oven to 350 F. Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting

Frosting:
With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.

For more recipes, visit www.realcaliforniamilk.com. of ARAcontent

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