Easy Upgrades for Holiday Entertaining

Holiday gatherings call for an extra touch to make the celebrating special. Since many holiday festivities are centered on food, focus some attention on the refreshments for a simple way to upgrade your next holiday party.

From the presentation to the pairings, it's easy to make an ordinary spread extraordinary this holiday season. Take this year's event to the next level with these easy tips that bring the wow-factor to your gathering:

Make it look as pretty as it tastes. Even simple platters of crackers and cheese can feel extra special when presented on a pretty plate. If you're serving food buffet style, use a colorful tablecloth and stack sturdy boxes of varying sizes underneath to serve as risers that create some visual interest for the spread. Incorporate seasonal decorations such as ornaments or sprigs of holly and poinsettia blooms. For a plated meal, a table-runner adds just the right pop of color and a tasteful centerpiece of candles or evergreen dressed with holiday trinkets elevates an everyday table.

Offer the perfect pairings. When planning your menu, consider the types of beverages you'll serve along with the appetizers and dishes. When paired properly, food and cocktails complement one another, making the flavors more vibrant and the overall experience more impressive. A good starting place is cheese. Pair alpine-style cheese such as Roth Grand Cru with Riesling; creamy blue with gin; smoky blue with merlot; Havarti with pinot noir; Spanish-style such as Roth GranQueso with scotch; and Gouda with prosecco.

Enhance traditional favorites. Putting a fresh, elegant spin on the basics instantly elevates your menu and the overall experience for your guests. Even a staple like cheese can get some special dressing for the occasion. This recipe combines three rich, flavorful cheeses for a fondue that's sure to delight guests.

Explore more ideas for exceptional holiday entertaining at rothcheese.com.

Culinary Education Center House FondueCook time: 45 minutes
Servings: 6

3/4       pound Grand Cru Original, shredded
3/4       pound Grand Cru Reserve, shredded
1/2       pound Roth Fontina, shredded
16        ounces Pinot Grigio or other light- to medium-bodied white wine
1          loaf crusty artisan bread
            fresh apples, grapes and pears
            black and white pepper (optional)
            nutmeg (optional)

Combine cheeses and wine in ceramic fondue pot and stir to combine. Allow mixture to soak 15-30 minutes.

Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.

Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.

From Easy Art to a Sweet Treat

Spooky, silly or symbolic, carved pumpkins are an essential ingredient to any Halloween celebration. This year, scare up some special fun for your party with a wicked watermelon carving, instead – but don't stop there.

After crafting your watermelon into an artful mummy, take advantage of the healthy, immune-system supporting qualities of the lycopene leader among fresh produce. At 92 percent water, as well as an excellent source of vitamins A and C, watermelon is a hydrating post-art snack.  

Carving a creative design into a watermelon is a simple way to kick off the festivities and requires only a handful of common tools. Add a twinkling candle to make a fantastically frightful centerpiece. Or fill it with a fresh fruit salad or salsas for a more functional, practical approach.

Even if you're planning on a hollowed-out carving, keep the sweet juicy fruit and make it a healthy addition to your Halloweenparty menu with a recipe that puts to use all your carving leftovers.

To take advantage of all a watermelon has to offer – outside of the fun carving – try Frosted, Frozen Watermelon Balls or Kids Watermelon Pizza Supreme. These fun, simple recipes make it easy to incorporate a healthy snack after all your hard work carving up a Halloween masterpiece.

Find more recipes, carving patterns and inspiration at watermelon.org.

Carving Tips

• Prior to carving, read through all of the directions.
• Cuts are easiest when the watermelon is at room temperature. Once your handiwork is complete, chill the carving and contents before serving.
• After drawing your design on the rind, insert toothpicks in key places to guide your cuts.
• A sharp knife with a pointed tip makes the easiest, cleanest cuts.
• Remove excess flesh in large pieces, when possible, to allow for easier melon ball or cube creation.
• Use round toothpicks or skewers to attach pieces to your design as flat toothpicks are not strong enough to bear the weight or stand up to the thickness of the rind.

Choosing a Watermelon
With a thick rind covering the fruit inside, you may wonder how to choose the best watermelon at the market. Here are some tips for picking the perfect one:

• Look it over. Look for a round, oval or oblong shaped watermelon that is free from bruises, cuts or dents.
• Lift it up. The watermelon should be heavy for its size. On average, a 5-pound watermelon yields 15 cups of edible fruit.
• Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Mummy
Supplies and Tools:
Oval or round seedless watermelon
Cutting board
Kitchen knife 
Small bowl
Dry erase marker
Paring knife 
Melon baller, fluted or regular
Scoop
Assorted peelers
Cheesecloth
Straight pin
Battery-operated candle or light
Candy eyeballs or blueberries

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-inch to 1/2-inch from bottom (end opposite stem), being careful not to cut too deep into white part of rind.

Cut 1/2-inch to 3/4-inch from stem end to create opening large enough to fit small bowl. Using dry erase marker, draw eyes, nose and mouth, along with wavy slits around carving to let more light flow through. Use paring knife to cut out design, being sure to cut through to red fruit.

Use fluted or regular melon baller to hollow out inside of watermelon. Use scoop to remove excess watermelon.

Peel green rind off outside of watermelon. (Tip: Different peelers work well for different parts of the watermelon, depending on how flat or round the melon is.)

Wrap thin strips of cheesecloth around mummy carving and secure with straight pin, if needed.

Put battery-operated candle or light into carving. Fit small bowl into top of carving and trim away excess rind to make bowl fit securely. Fill bowl with melon balls and attach candy or blueberries to make eyes.

Kids Watermelon Pizza Supreme
Servings: 6
            1          watermelon slice (8-10 inches around and 1-inch thick), drained 
            1          cup strawberry preserves
            1/2       cup white chocolate chips
            1/2       cup raisins
            1/2       cup chopped walnuts
            1          cup sweetened shredded coconuts

Place watermelon slice on serving platter and cut into 6 wedges, leaving in shape of pizza.

Spread preserves over watermelon and sprinkle chocolate chips, raisins, walnuts and coconut.

Frosted, Frozen Watermelon Balls 
Servings: 35-40
            1          small watermelon
            1          package (3 ounces) watermelon or other red flavor gelatin dessert

Using melon baller, scoop out 35-40 small watermelon balls. Place on paper towels and set aside.

Pour gelatin into shallow bowl. One-by-one, gently drop watermelon balls into bowl, roll around, take out and place on plate covered with paper towel. Repeat until all gelatin is used.

Place plate of frosted watermelon balls in freezer. Allow at least 2 hours to make sure they are completely frozen. Remove from freezer and let sit a few minutes before eating.

Note: To serve with toothpicks, place toothpicks in before freezing to aid in serving.

Create Spook-Tacular Treats And Spiced Sweets This Fall

Celebrate the colors and flavors of autumn with Monster Cupcakes, Spiced Cider and Candy Corn Fudge

Sweltering temperatures are on the way out, making way for beautiful changing leaves and the familiar scent of pumpkin pie spice. Just in time for family trips to the pumpkin patch and parties with spooky desserts and drinks, McCormick has created recipes to help you celebrate all the flavors of autumn and its warm hues.        

"The crisp air seems to inspire us all to start baking again," said McCormick Executive Chef Kevan Vetter. "Create an autumn frosting palate with our new Color from Nature Food Colors, which are made from ingredients such as beets and turmeric. You can combine the trio of starter colors – berry, sunflower and sky blue – to make everything from a maroon glaze for an Autumn Leaf Cookie to yellow-and-orange-tinted white chocolate to make Candy Corn Fudge."

Fall Sweets

• Pumpkin Patch Cupcakes: Ice cupcakes with green frosting then top with a marshmallow "pumpkin" dipped in orange frosting for a sweet addition to your fall gathering. Use a chocolate taffy roll for the pumpkin stem.
• Glazed Autumn Leaf Cookies: Decorate leaf-shaped maple cookies with glazes tinted the stunning colors of fall foliage, like maroon, forest and pumpkin.
• Spiced Caramel Apple Cider: Make this seasonal coffeehouse favorite at home with apple cider, caramel topping and apple pie spice. Add an extra touch of flavor with maple, rum or orange extract.
• Spiced Cupcakes with Autumn Colored Cream Cheese Frosting: Frost these spice cupcakes in different shades of yellow and orange, and organize in an ombre formation -- from dark to light - for a colorful addition to your dessert table.

Halloween Treats

• Halloween Monster Cupcakes: Topped with decorations like candy eyeballs and colorful fur-like frosting, these spooky cupcakes will impress adults and kids alike.
• Candy Corn Fudge: Inspired by Halloween's favorite candy, this delicious white chocolate fudge has yellow and orange layers. Cut into small triangles and wrap in cellophane for a fun addition to party goodie bags.
• Orange Hocus Pocus Fizz: Blend rum, coconut and pineapple juice into an enchanted drink that's sure to be a Halloweenhit. Leave out the sparkling wine and rum for a whimsical "mocktail" everyone can enjoy.
• Pumpkin Cupcakes with Candy Corn Colored Buttercream: Frost pumpkin cupcakes with layers of white, yellow and orange buttercream frosting.

'Chopped' Champion Angie Mar Fires up 32 Burger Recipes for NFL Homegating Season

Uniquely inspired by each NFL team, these recipes help fans show their team pride



With the NFL season underway, NFL Homegating is calling all grill masters to grab their aprons and turn up the heat. Angie Mar, Chopped "Grill Masters" Champion, NFL Homegating "Burger Maestro," and Chef and Owner of New York's celebrated Beatrice Inn, has tapped her culinary expertise, love for mouth-watering burgers and enthusiasm for NFL Homegating to create 32 diverse and delicious burger recipes, inspired by each NFL market, for fans across the country to cook and enjoy with their friends and family on game day.
An NFL Homegating party is an authentic celebration of food, drink, tradition and fun with friends and family that brings the celebration and tradition of a stadium tailgate to the comfort of home. The NFL Homegating product line includes team branded cookware, drinkware, serve ware and décor designed to transform any home into a game watching headquarters and help fans show their team spirit all year round.

Mar's creative and easy-to-follow recipes vary from sweet and savory to unusual and exotic. Each recipe incorporates an element of each team's hometown, with signature ingredients representative of the region.

Here's a snapshot of all 32 unique NFL Homegating burger recipes:

• Arizona: "Southwest Slam," featuring diced jalapeños, crumbled cotijia cheese and chopped tomatillos
• Atlanta: "The Dirty Bird," featuring Cajun seasoning, American cheese and bacon on breaded chicken breasts
• Baltimore: "Baltimore Harbor Master," featuring soft shell crabs and cheese
• Buffalo: "Buffalo Winger," featuring Bison burger patties, buffalo wing sauce, celery and bleu cheese
• Carolina: "Carolina Pork Primer," featuring boneless pork chops, pickled onions and barbeque sauce
• Chicago: "Chicago Classic," featuring beef patties, pickles, beefsteak tomatoes and cheese
• Cincinnati: "Cincinnati Chili Burger," featuring patties made of ground beef and chili, dark chocolate and cinnamon
• Cleveland: "Dawgpound," featuring kielbasa links, sauerkraut and barbeque sauce
• Dallas: "The All-American," featuring diced jalapeños, hot sauce, hickory smoked barbeque sauce and cole slaw
• Denver: "Colorado Crush," featuring queso fresco, chopped jalapeños and cilantro
• Detroit: "Motor City Mother Lode," featuring horseradish-aged cheddar and hickory-smoked bacon on an English muffin
• Green Bay: "Cheesehead's Delight," featuring a fresh cranberry glaze, arugula and Wisconsin aged cheddar
• Houston: "Bulls on Parade," featuring beef patties, nacho cheese and chunky red salsa on challah rolls
• Indianapolis: "Indy Insanity," featuring veal patties, horseradish mayonnaise and beer-braised onions
• Jacksonville: "Jacksonville Delight," featuring alligator meat, adobo mayonnaise, peaches and white cheddar
• Kansas City: "KC Cook-Out Burger," featuring brisket basted in spicy molasses topped with flavorful potato salad
• Los Angeles: "LA Pacific Perfection," featuring classic condiments, pickles, American cheese and sesame buns
• Miami: "Crispy Cuban," featuring pork, ham, Swiss cheese and pickles
• Minnesota: "Minnesota Muncher," featuring flavorful onions, Cambazola Black Label cheese and grilled potato buns
• New England: "The Colonial," featuring lobster, hot sauce and celery
• New Orleans: "Big Easy Burger," featuring crawfish, red beans, cayenne pepper and andouille sausage
• New York: "New York Melt," featuring dry-aged beef, pastrami and fresh thyme on thick-cut rye, and the "New York Colossal Crunch," featuring beefsteak tomato, crispy bacon and potato chips
• Oakland: "Blackhole Burger," featuring brie, grilled onions and a squid ink aioli
• Philadelphia: "The Philly Remix," featuring dry-aged ribeye, tellegio cheese and spicy calabrese peppers
• Pittsburgh: "Steel City Stacker," featuring fried eggs and D'affinois cheese on a brioche bun
• San Diego: "San Diego Seaside Burger," featuring beer-battered halibut, crushed tomatillo, corn and cilantro
• San Francisco: "Bay Area Burger," featuring crab cakes, chopped cornichon and pickled onions on a sourdough English muffin
• Seattle: "Seattle Sauerkraut Slam," featuring patties made of pork, veal and beef; Swiss cheese, sauerkraut and potato chips
• Tampa Bay: "The Tampa Bay Roll," featuring Swiss cheese, kimchi and a sourdough roll
• Tennessee: "The Tennessee Brisket Burger," featuring brisket, barbeque sauce, and bread and butter pickles on flaky biscuits
• Washington, D.C.: "Orchard Burger," featuring avocado, gruyere cheese, diced apples and cole slaw

Each of the 32 burger recipes are available on the NFL Homegating Pinterest board and include easy-to-follow directions for crafting the perfect burger to take your NFL Homegating party to the next level or for celebrating your team on any day of the year.

Fans can prepare ingredients on the Touchdown Cutting Board, then fire up the grill in the NFL Homegating Grilling Apron. Then, display the perfectly crafted burger on a team branded Ceramic Plate, and serve it up with your favorite beverage in a Glass Tankard.

Discover additional recipes, entertaining tricks and more ways to keep the party going in style on the NFL Homegating Pinterestboard. Show them off at your next NFL Homegating party with your favorite team products available atNFLShop.com/Homegating.

Bring Autumn Colors to Spiced Sweet

ooler temperatures, beautiful changing leaves and the familiar scent of pumpkin pie spice are all signs of fall. Whether you're hosting a pumpkin carving party or decorating sweet treats with family, celebrate the season with maple-flavored leaf-shaped cookies, pumpkin patch cupcakes and hot apple cider.

"The crisp air seems to inspire us all to start baking again," said McCormick Executive Chef Kevan Vetter. "Create an autumn frosting palate with our new Color from Nature Food Colors, which are made from ingredients such as beets and turmeric. You can combine the trio of starter colors – berry, sunflower and sky blue – to make everything from a maroon glaze for an Autumn Leaf Cookie to orange frosting for a Pumpkin Patch Cupcake."

The Color from Nature Food Colors can be used in icing, beverages and other no-bake recipes for best results. For more tips and recipes for the fall and Halloween season, visit McCormick.com or look for McCormick Spice on Pinterest and Facebook.

Glazed Autumn Leaf Cookies
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 36 cookies

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

Preheat oven to 325°F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, vanilla and maple extract; mix well. Gradually beat in flour mixture on low speed until well mixed.

Roll dough on generously floured surface to 1/4-inch thickness. Cut out leaves with 2- to 3-inch leaf-shaped cookie cutters. Place on ungreased baking sheets.

Bake 8 to 10 minutes or until edges start to brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Prepare desired colors of glazes. Decorate cooled cookies with glazes.

Glaze Variations: For the variations below, dissolve the designated amount of the Color from Nature Food Colors with water in small bowl. Stir in any remaining ingredients until smooth.

To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies 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.) Let stand until glaze is set.

Maroon Cookie Glaze: Use 1/2 teaspoon Berry color from McCormick Color from Nature - Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners' sugar and 1 teaspoon cocoa powder.

Forest Green Cookie Glaze: Use 1/2 teaspoon Sky Blue color and 1/4 teaspoon Sunflower color from McCormick Color from Nature - Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners' sugar and 1 teaspoon cocoa powder.

Pumpkin Cookie Glaze: Use 1 teaspoon Sunflower color and 1/4 teaspoon Berry color from McCormick Color from Nature - Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color) and 2 cups confectioners' sugar.

Test Kitchen Tips:

• Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
• Allow glaze to dry before storing cookies in airtight containers.

Pumpkin Patch Cupcakes
Prep time: 30 minutes
Servings: 24 cupcakes

            2          cups (4 sticks) butter, softened
            4          teaspoons McCormick Pure Vanilla Extract
            2          boxes (16 ounces each) confectioners' sugar, sifted
            3          tablespoons milk
            1 1/2    teaspoons Sunflower color from McCormick Color from Nature - Assorted Food Colors, divided
            1/2       teaspoon Berry color from McCormick Color from Nature - Assorted Food Colors, divided

            24        unfrosted cupcakes
            12        regular marshmallows, halved crosswise
            12        small chocolate flavored taffy roll (Tootsie Roll), halved crosswise

Beat butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy.

Remove 2 cups of the frosting into medium microwavable bowl. Tint frosting orange using 1 teaspoon of the Sunflower color and 1/4 teaspoon of the Berry color. Set aside.

Tint remaining frosting green using another 1/2 teaspoon of the Sunflower color and 1/4 teaspoon of the Berry color. Spread top of cupcakes with green frosting. Using a fork, gently touch frosting in different directions to resemble grass spikes.

To make the pumpkins, microwave the orange frosting on HIGH 10 to 20 seconds or until runny. Using a fork, dip marshmallow halves into frosting mixture, then place on top of frosted cupcakes. Let stand until pumpkin frosting has dried. Press a tootsie roll half in center of each pumpkin for the stem. Decorate leaves and vines with remaining green frosting, if desired.

Spiced Caramel Apple Cider
Prep time: 5 minutes
Servings: 4

            4          cups apple cider
            1/4       cup caramel topping
            1          teaspoon McCormick Apple Pie Spice
            2          teaspoons McCormick Pure Vanilla Extract

Bring apple cider, caramel topping and apple pie spice to simmer in medium saucepan. Stir in vanilla.

Pour into serving cups. Serve topped with whipped cream, additional caramel topping and apple pie spice, if desired.

Flavor Variations: For the variations below, use the following extract in place of the vanilla:

Spiced Caramel Orange Cider: Use 1/4 teaspoon McCormick Pure Orange Extract.

Spiced Caramel Maple Cider: Use 3/4 teaspoon McCormick Maple Extract.

Spiced Caramel Rum Cider: Use 3/4 teaspoon McCormick Rum Extract.

Put a Fresh Twist on Tailgating

Add some team spirit to your menu by stepping out of bounds this tailgating season. Score big points with your fellow fans by sharing new apps and snacks that put a special game day spin on traditional favorites.

Made with fresh chickpeas and tahini, hummus is the perfect smooth and creamy accompaniment for chips, crackers and veggies. But it's easy to take this delicious dip to a fan frenzy level by using it as an ingredient to reimagine your favorite tailgating treats with an option like Sabra Hummus, which is available in more than a dozen appetizing flavors.

Spinach and Artichoke Hummus Pull Apart BreadRecipe courtesy of PoetInThePantry.com

	Nonstick spray
2	tubes (8 ounces each) crescent rolls
1	container (10 ounces) Sabra Spinach and Artichoke Hummus
1	can (14 ounces) quartered artichoke hearts, drained
12	cups fresh baby spinach leaves
1	cup shredded cheese blend

Heat oven to 350 F. Spray 9-by-5 loaf pan with nonstick spray and set aside.

Lightly spray work surface and carefully unroll 1 tube crescent rolls, so it stays as close as possible to one piece. Pinch seams.

Spread half the hummus over entire surface. Sprinkle with half the artichoke hearts, spinach leaves and cheese blend.

Cut into 8 squares. Prop loaf pan up to vertical then stack 4 squares and place them in loaf pan. Stack remaining 4 squares and place them on top of squares already in pan.

Repeat with remaining ingredients.

Bake on center rack 55-60 minutes, or until browned on top and cooked through, rotating pan halfway through bake time.

Place plate over top of pan, invert, then carefully flip over to invert bread. Serve as-is to pull apart, or slice for easier eating.

Twice Baked Potato JacketsRecipe courtesy of Smithbites.com

8	small Yukon Gold potatoes
1	cup Sabra Classic Hummus
	salt, to taste
	pepper, to taste
	extra-virgin olive oil, for drizzling
2	tablespoons chopped rosemary

Heat oven to 425 F.

Scrub potatoes and poke with fork 2-3 times to allow steam to escape while baking. Place whole potatoes on rimmed sheet pan and bake approximately 25-30 minutes, or until potatoes are soft; cool 10 minutes.

Carefully slice potatoes in half lengthwise; scoop out insides into bowl, leaving 1/4-inch ring of potato around edges.

Lightly mash potato chunks; add hummus and stir until combined. Season mixture with salt and pepper; taste and adjust, if necessary.

Using spoon, divide potato-hummus filling evenly between potato jackets. Drizzle with olive oil and broil 5-7 minutes, or until tops are golden and crispy; watch closely as they will burn quickly.

Remove from broiler and sprinkle with rosemary and pinch of salt.

Serve immediately.

FDA CONSUMER HEALTH INFORMATION: What's in a Name? What Every Consumer Should Know About Foods and Flavors

Many foods or beverages are flavored—but how can you tell where those flavors come from?

For example, if you're digging into a bowl of cereal that has the word "maple" on the package, and even images of maple leaves, you may think you're eating a product that contains maple syrup. But not so fast—the taste may come from added flavors.


The same goes for the lemon drink you've made from a package picturing fresh lemons. You probably think it was made with lemons, but it may be flavored with natural or artificial lemon flavor.

Why?

Current regulations allow use of terms like "maple," "maple-flavored," or "artificially maple-flavored" on the food label without having any maple syrup in the product, as long as it contains maple flavoring. This flavoring could come from a number of sources, including sap or bark from the maple tree. Or it could come from the herb fenugreek, which can impart a maple-like flavor.

Likewise, a lemon-flavored food or drink doesn't necessarily have to contain lemons or lemon juice. However, this food has to be properly labeled if the source of the flavor is not from lemons. For example, if the flavor comes from an artificial source or a source other than lemon, the product's name must reflect artificial lemon flavor. And if a strawberry shortcake is made with artificial strawberry flavoring, it must be called artificial strawberry-flavored shortcake.

Not everyone cares if the food actually includes a certain ingredient, as long as the flavor tastes right to them. But, says Douglas Balentine, Ph.D., director of FDA's Office of Nutrition and Food Labeling, if you don't want a substitute source of the flavor you're seeking—if, say, you want real maple syrup in your food—the information you need will be in the ingredient list on the food package.

What to Look For on the Ingredient List

Look for a specific mention of the original flavor source on the ingredient list. Some tips:
If you want a maple food that is made with maple syrup, look for the words "maple syrup" in the ingredient list. In addition, the firm may voluntarily declare "made with 100% maple syrup" elsewhere on the label.
In some situations, you may see the term "natural flavor" in the ingredient list. If the maple flavor comes from a natural maple flavor, you may see "natural maple flavor" or "natural flavor" in the ingredient list.
If you want a product made or flavored with the actual fruit, look for the name of the fruit ("grapefruit") or the name of a juice made from the fruit ("grapefruit juice") in the ingredient list.

There are some exceptions. So, a product labeled as a butter product—for instance, "butter cookies"—has to be 100 percent butter to include the term. If the food contains both butter and shortening, an appropriate name would be "butter-flavored."

And if you want real chocolate, look for "chocolate" in the ingredient list.

According to Felicia Billingslea, director of the FDA's Food Labeling and Standards Staff, there is also a caveat involving the use of cocoa as an ingredient. "Consumers have long recognized that products like chocolate pudding, cake, and cookies may be made with cocoa," she says. As long as "cocoa" is listed in the ingredient list, the name of the food can include the term "chocolate in certain situations."

Finally, if the name of the food is accompanied by terms such as "artificial flavors," or "natural and artificial flavors," it is a signal that the original source of the flavor may not have been used in the food.

Where Does the FDA Come In?

The FDA monitors food products to ensure that what is written on the package is not misleading or inaccurate and it can, when necessary, take action against the food company. Domestically, warning letters can be followed by enforcement actions such as seizures. Imported foods can be detained until the importer can correct the label.

"Ultimately we want consumers to be able to make informed choices about their foods, and FDA's job is to make sure consumers know what they're getting," says Balentine.

Wonderful Weeknight Dining: Make any day taste like Sunday

With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn't one of them with these savvy solutions that can help make weekday meals a cinch.

One-dish wonders
Most busy families are well-versed in the benefits of slow cooker meals, but when you haven't planned that far ahead there are other options, such as your oven's broiler, that allow you to capture the convenience of single-dish meals. A cookie sheet filled with your favorite protein, veggies and a sprinkle of seasoning will broil in minutes. Just remember to cut your protein into small pieces that will cook through quickly and line your sheet with foil for easier cleanup. Another quick-fix idea: empty the odds and ends from the pantry and veggie drawer to make a stir-fry in minutes.

Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It's the one day of the week when you're most likely to go "all out" and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just 5 minutes. The smooth flavor of Idahoan Signature Russets – like original homemade mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.

Quick-prep proteins
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare. Eggs don't have to be restricted to the breakfast table, especially in preparations like a frittata or quiche. Or rely on seafood, which can be seared to perfection in minutes. A mild white fish is an ideal foundation for creating diverse, rich flavors, such as this Seared Halibut with Lemon Butter Sauce.

For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.

Seared Halibut with Lemon Butter Sauce
Serves: 4

Lemon Butter Sauce
            1/2       cup white wine
            1/4       cup fresh lemon juice 
            8          tablespoons whipping cream
            3/4       teaspoon fresh garlic, chopped 
                        turmeric, to taste
                        salt, to taste
                        white pepper, to taste
            8          tablespoons unsalted butter, diced
Halibut
            4          teaspoons olive oil
            4          halibut filets (6-8 ounces each)
                        salt 
                        pepper
                        lemon zest 
                        herbs
Vegetables
            2          tablespoons olive oil
            2          small zucchini, cut into 1/4-inch strips
            2          small yellow squash, cut into 1/4-inch strips
            2          small red peppers, washed, seeded and sliced into strips
Potatoes
            2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.

While lemon sauce is reducing, prepare fish and vegetables.

Once reduced, remove from heat and swirl in diced butter.

For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.

For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.

For potatoes, prepare mashed potatoes following package instructions.

To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.

Note: Haddock or striped bass can be substituted for halibut.

Hoisin Roasted Pork with Steamed Greens
Serves: 4

            2          tablespoons hoisin sauce
            2          tablespoons honey
            1          tablespoon soy sauce
            1          pork tenderloin filet (16 ounces)
            8          ounces fresh sugar snap peas 
            8          ounces green beans
            2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

Heat oven to 350 F.

In bowl, combine hoisin, honey and soy. In non-metallic bowl, pour marinade over pork and set aside for 15 minutes.

Heat medium nonstick frying pan over medium heat. Add marinated pork and cook each side 1-2 minutes.

Transfer pork to baking tray and cook 15 minutes, or until cooked to desired doneness.

Steam fresh sugar snap peas and green beans together. Set aside.

Prepare mashed potatoes following package instructions.

To serve, plate mashed potatoes, sliced pork and steamed vegetables. Spoon pan juices over pork and enjoy.

Roasted Chicken Provencal
Serves: 4

            8          chicken thighs (bone-in, skin-on)
            1/2       teaspoon salt
            1/4       teaspoon ground black pepper
            1          tablespoon olive oil
            1/2       cup dry white wine
            1/4       cup chicken broth
            2          thyme sprigs
            2          garlic cloves, crushed
            2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package) 
            1          cup sliced cremini mushrooms
            1/2       cup cherry tomatoes, halved
            1/4       cup pitted black olives, halved
                        sauteed green beans

Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.

Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.

Meanwhile, prepare mashed potatoes according to package directions.

In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.

Serve chicken thighs with mashed potatoes and sauteed green beans.

Turmeric: The Rising Star Of Your Spice Cabinet

Creamy Butternut Squash Soup and Pumpkin Apple Smoothies will make you 'Fall' in Love with the Golden Spice




From celebrities to co-workers and friends, everyone is talkin' turmeric. Why? Scientific evidence has been building around the potential health benefits, including anti-inflammatory properties, of curcumin, a compound in turmeric. The McCormick Kitchens have created easy tips and recipes to take turmeric beyond curries, and add it to everything from popular golden milk to smoothies and baked honey mustard chicken.

"Turmeric is really easy to sprinkle on, or stir into, almost any dish throughout the day," said McCormick Corporate Dietitian and cookbook author Dr. Wendy Bazilian, who developed these recipes with the McCormick Kitchens. "I like to balance its earthy flavor profile with other spices and herbs. Try pairing turmeric with honey and pumpkin pie spice in a warm golden milk or sprinkle it on roasted sweet potato wedges along with black pepper and a pinch of salt."


Wake-Up Call

• Smoothies: Take everything you love about autumn and put it in a blender. Try a Pumpkin Apple Smoothie using pumpkin pie spice, maple syrup and turmeric.
• Avocado toast: Add a squeeze of lemon and a few dashes of turmeric to mashed avocado, then sprinkle crushed red pepper on top for a tasty breakfast or snack.
• Warm muffins: Stir 1 to 2 teaspoons of turmeric into pumpkin, zucchini or banana muffin batter, either a homemade version or packaged mix.
• Eggs: Whisk turmeric into scrambled eggs or frittatas, or blend into the yolk mixture for deviled eggs at weekend brunch.
• Golden milk: Combine coconut milk, turmeric, vanilla and pumpkin pie spice to make the 'it' pick-me-up beverage: Golden Turmeric Milk. Also enjoy as a warm and comforting drink at the end of the day.

Mid-day Boost

• Salad dressing: Include turmeric in a simple homemade dressing for a kick of sweet, tangy flavor atop salads and grain bowls. Try this five minute Turmeric Vinaigrette made with apple cider vinegar, ginger and shallots.
• Veggie dip: Mix turmeric, sea salt, cinnamon and lemon juice with low-fat yogurt for a tasty Creamy Turmeric Dip that's ready in just five minutes. Pack with vegetables and pita chips and take to work for a midafternoon snack.
• Chicken and tuna salad: Add a pinch of turmeric and chopped apple or sliced grapes to classic chicken or tuna salad.

Golden Spiced Supper

• Chicken: Stir turmeric into your favorite chicken marinade for an easy weeknight meal. Or, try Honey Mustard Turmeric Chicken, which uses honey, Dijon mustard, turmeric and thyme.
• Grain bowls: Add about 1/4 teaspoon of turmeric per 2 cups cooked rice. Try it with whole grains like wild rice, quinoa, couscous and farro, then add texture with toasted sliced almonds, shredded carrots, peas and/or raisins.
• Soup: Stir turmeric into a tablespoon of low-fat plain or Greek-style yogurt and swirl into warm soups like lentil, tomato or split pea. Or, try this fall favorite, Creamy Coconut Butternut Squash Soup.
• Orange Sides: Turmeric pairs well with orange foods like sweet potatoes, butternut and acorn squash, pumpkin and carrots. Try dusting on sweet potato wedges with sea salt and black pepper before roasting.
• Sauces: Add a sprinkle or two of turmeric to your favorite jarred marinara or spaghetti sauce.