FROM THE COOKBOOK

Easy Brunch Quiche

• 1 package (10 ounces) frozen broccoli with cheese • 12 slices bacon, chopped • 1/2 cup green onions, sliced • 1 cup mushrooms, sliced • 4 eggs • 1 cup milk • 1 1/2 cups shredded cheese, divided • 2 frozen deep dish pie shells (9 inches each) Heat oven to 350˚F. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.

In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.

In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.

In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.

Bake 40 minutes. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Find more brunch recipes and cooking ideas at Culinary.net.

From the Cookbook | food

Stuffed Peppers

• 4 red bell peppers • 1/2 cup, plus 1 tablespoon, vegetable oil, divided • 1 cup white onion (about 1 medium), 1/4-inch diced • 4 cups cremini or brown mushrooms (about 1 pound), • 1/4-inch diced • 1 teaspoon garlic salt • 1 teaspoon black pepper • 1 cup Real California

Oaxaca cheese, shredded • Cooked white rice, for serving Preheat oven to 400˚F. Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.

In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.

Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

food | From the Cookbook

Gluten-Free Barbecue Skillet Pizza

• 1 tablespoon olive oil, divided • 1 Toufayan Gluten-Free Original Wrap • 3 tablespoons gluten-free barbecue sauce • 4 cooked sausage links, crumbled • 2 cups diced Mozzarella cheese • 2 tablespoons chopped green onion • Fresh Parmesan cheese, for garnish (optional) • Fresh fennel fronds, for garnish (optional) • Crushed red pepper, for garnish (optional) • Salt, to taste • Pepper, to taste Heat oven to broil. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.

Fry 2-3 minutes, or until bottom of wrap is golden and crispy.

Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.

Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.

Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Visit Toufayan.com to find more mealtime solutions.

Queso Fresco Fish Tacos

AVOCADO RADISH SALSA:

• 2 medium avocados, chopped • 1/3 cup finely chopped onion • 3/4 cup diced radish • 5 serrano chile peppers, seeded and finely chopped • 3 tablespoons cilantro, finely chopped • 1 clove garlic, finely chopped • 1 lime, juice only

TACOS:

• 1 1/2 pounds swordfish, or other whitefish, steaks or fillets • Vegetable oil • 1 tablespoon lime juice • 1/2 teaspoon ground cumin • 12 corn tortillas • 6 ounces Real California

Queso Fresco cheese, crumbled • 2 medium ripe tomatoes, diced • 1 cup shredded cabbage To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.

Heat grill to medium heat.

Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.

In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275˚F in oven.

Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.

Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

food | From the Cookbook

Horseradish Mashed Potatoes

• 2 quarts water • 1 1/4 teaspoons salt, divided • 3 pounds Yukon Gold potatoes, halved • 1 stick of unsalted butter, cut into 8 slices, divided • 16 ounces sour cream • 1/4 cup horseradish, prepared and squeezed of moisture • 1/2 teaspoon pepper • 1/4 cup chopped chives, plus additional for topping In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15-20 minutes. Reserve 1/2 cup liquid.

Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.

In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.

Transfer to serving bowl and top with remaining butter pieces and additional chives.

Find more side dish recipes at Culinary.net.

From the Cookbook | food

Tossed Bean Salad with Lemon Vinaigrette

• 1 can (15 ounces) READ 3 or 4 Bean Salad • 2 tablespoons lemon juice or white wine vinegar • 2 tablespoons olive oil • Coarsely ground black pepper, to taste • 1 package (about 10 ounces) mixed salad greens with carrots • 4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional) • Shaved Parmesan or Asiago cheese (optional) Drain bean salad well; in small bowl, reserve 1/2 cup liquid.

To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.

Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

food food | From the Cookbook| From the Cookbook

Very Berry & Creamy Coconut Ice Cream

BERRY ICE CREAM:

• 2 pounds frozen berries (such as raspberries, blueberries, strawberries and blackberries) • 1/2 cup sweetened condensed milk • 1 tablespoon honey • 1/2 teaspoon salt

COCONUT ICE CREAM:

• 2 cups heavy whipping cream • 1/2 cup sweetened condensed milk • 1/2 cup coconut milk • 1/2 teaspoon salt • Mint leaves, for garnish (optional) To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.

Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.

To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.

In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.

Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.

Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.

Find more sweet treats at Culinary.net.

Cookie Brownie Supreme

COOKIE DOUGH LAYER:

• 1 stick softened butter • 1/2 cup brown sugar • 1/4 cup sugar • 1 1/4 teaspoons vanilla extract • 1 egg • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 1/4 cups gluten-free flour • 1 cup semi-sweet chocolate chips

COOKIE LAYER:

• 25 Goodie Girl Chocolate Creme Sandwich Cookies

BROWNIE LAYER:

• 1 stick butter • 1 1/2 cups sugar • 1/2 teaspoon salt • 1 teaspoon vanilla extract • 3/4 cup cocoa powder • 3 eggs • 3/4 cup gluten-free flour • 1 teaspoon baking powder • 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed • 1/4 cup semi-sweet chocolate chips Preheat oven to 350˚F. Prepare 9-by-9-inch cake pan with parchment paper.

To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.

In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.

To make cookie layer: Layer cookies on top of cookie dough layer.

To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.

Pour brownie mixture over cookie layer. Spread evenly.

Top with crushed cookies and chocolate chips.

Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Find more varieties and dessert ideas at goodiegirl.com. Recipe courtesy of glutenfreewith3.com

Bacon Banana Bread

• Nonstick cooking spray • 1 1/4 cups all-purpose flour, divided • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 cup sugar • 3 medium bananas, mashed • 1/2 cup canola oil • 2 eggs • 1 teaspoon vanilla extract • 8 slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces Preheat oven to 325˚F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.

In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.

Add banana mixture to dry ingredients, stirring until just combined.

In small bowl, toss bacon and remaining flour until bacon is lightly coated. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.

Bake 70-80 minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely. Cut and serve.

For more brunch recipe ideas, visit ColemanNatural.com.

From the Cookbook | food

Baked Lemon Donuts

• 2 cups flour • 3/4 cup sugar • 2 teaspoons baking powder • 1 teaspoon salt • 3/4 cup buttermilk • 2 eggs • 2 tablespoons butter, melted • 2 teaspoons lemon juice • 1/2 teaspoon vanilla extract • 1 teaspoon lemon zest

LEMON SUGAR TOPPING:

• 1/2 cup sugar • 1 teaspoon lemon zest • 1/2 cup butter, melted Heat oven to 350˚F. In large bowl, whisk flour, sugar, baking powder and salt.

Add buttermilk, eggs, butter, lemon juice, vanilla extract and lemon zest. Stir until combined.

Pipe batter into donut pan.

Bake 9 minutes. Cool on wire rack.

To make topping: In bowl, combine sugar with lemon zest. In separate bowl, place melted butter.

Place donut face down in melted butter then face down in lemon sugar topping. Repeat with all donuts.

Find more unique recipes at Culinary.net.

Lemon Ricotta Doughnuts

DOUGHNUTS:

• Vegetable oil, for frying • 2 cups all-purpose flour • 1 3/4 cups Domino Golden Sugar, divided • 2 tablespoons baking powder • 1/4 teaspoon salt • 2 tablespoons lemon zest • 5 large eggs • 1 3/4 cups ricotta cheese • 1 tablespoon pure vanilla extract In large saucepan, preheat oil to 350˚F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.

In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.

Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350˚F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.While still hot, toss doughnuts with remaining sugar.

Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.

From the Cookbook | food

Dreamy Chocolate Mousse

• 8 ounces bittersweet chocolate, chopped, plus chocolate shavings (optional) • 40 large marshmallows • 2 1/4 cups heavy cream, divided In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour.

Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping.

In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined.

Spoon mousse into ramekins. Refrigerate at least 2 hours.

To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.

Find more sweet treat recipes at Culinary.net.