Back To School Recipes

Vegan Chocolate Chip Cookie Milkshake:

Ingredients:

o 1 cup of Coconut Bliss Chocolate Chip

o 1 cup of your favorite brand of coconut milk (Optional: non-dairy mini chocolate chips)

Directions:

1. Add 1 cup of Coconut Bliss Chocolate Chip in a blender, along with 1 cup of your favorite

brand of coconut milk. Garnish with non-dairy mini chocolate chips

Mocha Maca Ice Cream Sandwiches

Ingredients:

o 1 pint Coconut Bliss Mocha Maca Crunch

o Cookie Crust

1 cup dates, pitted

1 cup raw almonds,

¼ cup cacao nibs

½ teaspoon vanilla extract

¼ teaspoon salt

o Shell

3 tablespoons coconut oil, melted

3 tablespoons cocoa powder

2 tablespoons maple syrup

o Nuts

¼ cup raw cashews

3 tablespoons large coconut flakes

¼ teaspoon water

1/16 teaspoon salt

Directions:

1. Line a loaf pan (approx. 8 ½” x 4 ½” or 9” x 5”), with wax paper.Place dates, almonds, cacao nibs, vanilla extract

and salt into a food processor and pulse until the almond pieces are small and it has created a mixture that is tacky

and sticks together.Press half of the crust mixture into the bottom of the loaf pan, into an even layer. Take your

Mocha Maca Crunch and spoon it on top of the crust, then smooth it out as it softens slightly. Freeze for 30

minutes.Sprinkle the rest of the crust over the ice cream and press it down gently and evenly. Freeze for 15

minutes and prepare chocolate shell and nuts.

2. In a small mixing bowl, stir together melted coconut oil, cocoa and maple syrup until very smooth. Set aside.

3. In another small bowl, stir together cashews, coconut flakes, water and salt until combined, then toast in a pan

over medium heat until they have browned slightly. Remove from heat and chop the mixture up finely.

4. Once the sandwiches are completely frozen, gently lift them out of the pan, by grabbing the wax paper. Cut into 8

squares. Line one baking sheet with wax paper. Dunk ½ of each sandwich into the chocolate shell, or spoon it

over/around, letting the excess drip off. Sprinkle nuts onto chocolate shell and place on baking sheet. Repeat until

all sandwiches are prepped. Freeze sandwiches for 10 minutes, or until you’re ready to serve them! If they stay in

the freezer overnight (or for a couple of weeks), let them thaw for 3-5 minutes before eating. Enjoy!

Make It Yours™ Cookie Recipe

Ingredients:

o 1 cup Country Crock® Spreadable Sticks or Tub, cold from the refrigerator

o 3/4 cup granulated sugar

o 3/4 cup firmly packed light brown sugar

o 1 large egg

o 1 large egg yolk

o 2 tsp. vanilla extract

o 3 cups all-purpose flour

o 1 tsp. baking powder

o 3/4 tsp. salt

o 1/4 tsp. baking soda

o 1 to 2 cups of your choice of mix-ins

Directions:

1. Preheat oven to 375°. Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk and vanilla in

large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and

creamy.)

2. Add your favorite mix-ins in any combination, and mix until every spoonful of dough has some of the delicious mix-

ins.

3. Drop dough by rounded tablespoonful on ungreased baking sheets 3-inches apart.

4. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool

completely.

5. Add toppings and decorations if desired.

Easy Chicken Skillet One Dish Dinner

Ingredients:

o 1 lb. boneless, skinless chicken breasts, cut into chunks

o 1/4 tsp. salt

o 4 Tbsp. Country Crock® Spread, divided

o 3 cups bite-size chunks zucchini and/or yellow squash

o 1 cup thinly sliced red onion

o 1 cup halved grape tomatoes

o 1/4 cup chopped parsley or basil leaves, (optional)

Directions:

1. Season chicken with salt. Melt 1 tablespoon Country Crock® Spread in large nonstick skillet over medium-high heat

and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.

2. Melt 1 tablespoon Spread in same skillet; add squash and onion and cook, stirring frequently, until almost tender,

about 5 minutes.

3. Add tomatoes; cook, stirring frequently, until softened, about 3 minutes. Stir in chicken, remaining 2 tablespoons

Spread, and if, desired, parsley. Season, if desired, with ground black pepper.

4. Tip: To change it up, serve in flour tortillas!

Creamy Clam Chowder

Ingredients:

o 7 cups milk

o 2 cans (6.5 oz.) minced clams

o 1 Red Potato

o Cugino’s Perfect Potato Soup

Directions:

1. Whisk Cugino’s Perfect Potato Soup mix into 7 cups of milk, diced potato,

and 2 cans of minced clams (with juice).

2. Cook on medium heat until it comes to a slow boil.

3. Reduce heat to low and simmer uncovered, stirring occasionally for 20-25

4. minutes or until potatoes are tender.

5. Garnish with fresh parsley and enjoy!

Teriyaki Chicken Wraps

Ingredients:

o Loose leaf lettuce (Bibb, Romaine, or Iceberg)

o 2 Cups Leftover Cubed Chicken (could use canned or fresh as well)

o 2 small carrots shredded

o 3 Tbsp Chopped Green Onion

o 3 Tbsp chopped Peanuts

o 1/3 Cup Cugino’s Mandarin Teriyaki Marinade

o 1 Tsp Sesame (optional)

Directions:

1. Separate, wash and set lettuce aside.

2. Stir all other ingredients in a pan on medium heat.

3. Once mixture is heated (or cooked through if using fresh chicken), sprinkle with sesame seeds and place a large

spoonful on a piece of lettuce.

4. Enjoy!

Romana-Greek Style Pasta

Ingredients:

o 1 (25oz) jar of Dell’Amore Romana sauce

o 1/2 lb fusilli or gemelli (braids) pasta

o 10 oz fresh baby spinach

o 1 cup crumbled feta cheese

o Grated Romano or parmesan cheese

o Optional:

o 1/3 cup Kalamata or Greek olives (black)

meatballs or Italian sausage on side

Directions:

1. Fill a large pot with salted water and bring to boil. Stir in pasta and return to boil. Cook pasta, stirring occasionally,

for about 10 minutes.

2. While pasta is cooking, heat Romana sauce in small pan, bring to simmer and heat through.

3. When pasta has finished cooking, drain, but do not rinse. Place pasta into large bowl.

4. Add Romana sauce, spinach, feta, and olives if desired, and mix well.

a. Note: spinach will lightly cook by the heat from pasta and sauce.

5. Top with grated cheese

Prosciutto-Arugula Pizza

Ingredients:

o 1/2 cup lower-sodium marinara sauce (such as Dell'Amore)

o 1 (8-ounce) thin pizza crust (such as Mama Mary's Thin & Crispy)

o 4 ounces fresh mozzarella cheese, thinly sliced

o 2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips

o 1 1/2 teaspoons canola oil

o 1 teaspoon fresh lemon juice

o 1/8 teaspoon kosher salt

o 1/8 teaspoon freshly ground black pepper

o 1 1/3 cups baby arugula

Directions:

1. Preheat oven to 450°.

2. Spread sauce over crust, leaving a 1/2-inch border; top evenly with mozzarella.

3. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and

cheese melts.

4. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.

5. Combine oil, juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over

pizza. Cut pizza into 8 slices.

Mini Fruit Kabob

Ingredients:

o 6 De Wafelbakkers pancakes

o Pieces of fruit like banana, strawberries, pineapple, etc.

o Skewers

Directions:

1. Microwave pancakes according to package.

2. On a skewer, alternate fruit and pancakes for the perfect snack.

Blueberry Bagel Bites

Ingredients:

o 2 tsp. of your choice brand of cream cheese per pancake (1/2 tsp

if using minis)

o 1 pint of fresh blueberries

o 8 De Wafelbakkers pancakes (any variety)

Directions:

1. Soften cream cheese.

2. Microwave pancakes (according to packaging).

3. Spread pancakes with softened cream cheese.

4. Top with 5-10 blueberries per pancake (3-5 if using minis).

Thinster’s Cookies n Cream Mousse Parfait

Ingredients:

o 1 bag Mrs. Thinster’s brownie batter cookie thins, crushed

o 16 oz. heavy cream

o 2 tablespoons white chocolate instant pudding

o 2 cups crumbled pre made chocolate cake

o 1 cup fresh sliced strawberries

Directions:

1. In large bowl beat heavy cream and instant pudding until soft

peaks form.

2. Stir in cookie thin pieces evenly.

3. In bowl or mini shot glasses layer cake, strawberry, and mousse. Do this twice. Top with a strawberry piece for

garnish and cookie dust.

4. These can be made ahead of time and placed in refrigeration up until 5 hours for maximum freshness.

Mrs. Thinster’s Chocolate and Apple Cookie Nachos

Ingredients:

o 1 bag Mrs. Thinster’s cake batter cookie thins, whole

o 5 Mrs. Thinster’s brownie batter cookie thins, crushed

o 2 large gala apples, washed and chopped

o 2 tablespoons walnuts, chopped

o 1/4 cup semi-sweet chocolate chips, melted

Directions:

1. On tray scatter cake batter cookie thins in one even layer.

2. Next, add chopped apple pieces and walnuts on top of cookies.

3. Sprinkle with crushed brownie batter cookie thins.

4. In microwave safe bowl heat chocolate chips in 30 second increments until melted, stir as needed.

5. Drizzle desired amount of chocolate over cookie nachos.

Green Dream Smoothie

Ingredients:

o 1/4 cup Sue Bee® Honey

o 1 cup frozen peaches

o 1 frozen banana

o

o 1 cup spinach

o 2 cups plain Greek yogurt

Directions:

1. Place all ingredients in a blender and blend until smooth.

2. Pour into a glass and enjoy!

Honey Grilled Cheese

Ingredients:

o Sue Bee® Honey

o Bread

o Cheese

o Fresh basil

o Tomato slices

o Butter

Directions:

1. Apply a thin layer of Sue Bee Honey to a slice of bread.

2. Top the Sue Bee Honey with cheese, fresh basil,

tomato slices and another slice of cheese.

3. Drizzle the cheese with more Sue Bee Honey and place a second slice of bread on top.

4. Butter the outside of each slice of bread and grill in a pan over medium heat until bread is golden brown and

cheese is melted. *Note: We recommend using Havarti, Muenster, Provolone or Swiss cheese.

Mango-Melon Salsa

Ingredients:

o 1 cup melon cantaloupe, diced

o 1 cup mango, fresh, peeled and diced

o 1/2 serrano (or milder) chili, seeded and minced

o 1 Tbsp. mint, fresh, shredded

o Juice of 1 lime, fresh

o 1/2 cup pineapple, diced

o 1 tsp. ginger, ground

o 1 Tbsp. cilantro, fresh, chopped

o 10 drops SweetLeaf® Liquid Stevia Lemon Drop Sweet Drops™

o 1/2 tsp. salt

o 1/2 tsp. chili powder

Directions:

1. Combine all ingredients in bowl and mix thoroughly. Refrigerate before serving. Makes 2 cups.

Blueberry Smoothie

Ingredients:

o 6 ice cubes

o 1 cup yogurt, unsweetened

o 1/2 cup blueberries, frozen

o 1/2 cup cranberry juice

o 8 drops SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops™

Directions:

1. Place ice cubes in blender and crush on high.

2. Add unsweetened yogurt, frozen blueberries, cranberry juice, and

SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops™. Blend on

high until smooth.

Grape and Walnut Breakfast Bowl

Ingredients:

o 3 cups skim milk

o ½ tsp cinnamon

o ¼ tsp nutmeg

o 2 cups old fashioned rolled oats

o ⅓ cup Welch’s Reduced Sugar Concord Grape Jelly

o 2 tbsp. toasted walnut pieces

o ½ cup blueberries

o ¼ cup sliced strawberries

Directions:

1. Bring milk to a gentle boil in a medium saucepan over medium-high heat.

2. Add the oats, cinnamon, and nutmeg and reduce the heat to medium.

3. Cook covered for 5 minutes, or until most of liquid is absorbed, stir occasionally.

4. Remove oatmeal from the heat.

5. Divide between bowls. Add a dollop of Welch’s Reduced Sugar Concord Grape Jelly into each bowl and swirl with a

spoon. Top with toasted walnuts, blueberries and strawberries. Serve immediately.

Chicken Tacos with Tomato and Grape Juice Salsa

Ingredients:

o For the Tacos

8 6-inch corn tortillas, warmed

1 lb. cooked shredded chicken

2 cups dark mixed greens

1 ½ cups tomato and grape juice salsa

Cilantro, if desired

o For the Salsa

o ¾ cup low-sodium salsa

o ¾ cup Welch's 100% Grape Juice made with Concord grapes

o ½ tsp ground cumin

o Juice of 1 lime

Directions:

1. Place corn tortillas in a 200° F oven to warm. While tortillas are warming, in a small saucepan stir together salsa,

grape juice and cumin. Heat gently until warmed throughout. Remove from heat. Add lime juice and stir to

incorporate.

2. Remove corn tortillas from oven. Top each tortilla with mixed greens. Add chicken. Spoon salsa over the chicken.

Add cilantro, if desired. Serving suggestion: Serve tacos with 1/2 cup black beans and 1/2 cup brown rice for a

balanced meal.

California Confetti Pizza

Ingredients:

o 4 oz. Wholly Guacamole® dip

o 1 12-inch purchased, baked pizza bread shell

o 1 tbsp. Olive Oil (+ as needed)

o 1/2 cup of corn kernels, fresh or canned

o 1/2 cup salsa dip (mild, medium or hot)

o 1/2 cup thinly sliced green onions

o 1/4 cup chopped Anaheim chile

o 1/4 cup red bell pepper

o 1 cup Feta Cheese

o 1 tbsp. chopped, fresh oregano

Directions:

1. Brush Pizza bread shell with olive oil

2. Spread salsa over shell

3. Spread Wholly Guacamole® dip over salsa dip

4. Sprinkle corn, green onions, Anaheim chile, bell pepper, cheese and oregano.

5. Drizzle 1 tbsp. olive oil

6. Bake at 450℉ until cheese is lightly browned – or 10 minutes.

Turkey & Guacamole Flatbread Sandwich

Ingredients:

o Pita Bread

o 1 Tomato

o 4 slices good deli turkey

o Lettuce

o Wholly Guacamole Spicy Dip

Directions:

1. Warm the pita bread in a toaster oven until soft and golden brown.

2. Assemble sandwich with two turkey slices per pita half, tomato,

lettuce and as much guacamole as desired.

Spinach & Goat Cheese Salad with Popcorn Croutons

Ingredients:

o 8 cups baby spinach

o 1 ripe avocado, sliced

o 1/2 cup crumbled goat cheese

o 1/4 cup dried cranberries

o 2 tbsp. roasted pumpkin seeds

o Popcorn Croutons:

1 cup Wise® Original Butter Popcorn

1 tbsp. olive oil

1 tbsp. shredded Parmesan cheese

1/4 tsp each pepper and paprika

o Red Wine Vinaigrette:

2 tbsp. red wine vinegar

1 tsp Dijon mustard

1/2 tsp honey

1/4 tsp each salt and pepper

1/4 cup extra-virgin olive oil

Directions:

1. Popcorn Croutons: Toss popcorn with olive oil, Parmesan cheese, pepper and paprika; spread on baking sheet.

Bake in 300°F oven for 8 to 10 minutes or until crisp. Let cool.

2. Red Wine Vinaigrette: In large bowl, whisk together vinegar, mustard, honey, salt and pepper; slowly whisk in olive

oil. Toss spinach with vinaigrette; arrange avocado slices on top. Sprinkle with goat cheese, cranberries and

pumpkin seeds. Top with Popcorn Croutons.

Salted Caramel & White Cheddar Popcorn Bars

Ingredients:

o 1/2 bag (6 cups) Wise® White Cheddar Popcorn

o 1 cup granulated sugar

o 2 tbsp. light corn syrup

o 1/2 cup whipping cream

o 2 tbsp. salted butter, cubed

o 1/2 tsp vanilla

Directions:

1. Place popcorn in greased bowl; set aside. Grease 9-inch square baking dish.

2. In a heavy-bottom saucepan, combine sugar, corn syrup and 2 tbsp. water; bring to boil over medium heat,

stirring, until sugar is dissolved. Stop stirring; boil for 6 to 8 minutes or until sugar mixture is amber in color.

3. Wearing oven mitts, carefully stir in cream, butter and vanilla; return to boil. Boil for 6 to 7 minutes or until

mixture reaches 248°F on candy thermometer or firm ball stage, when 1 tsp hot syrup dropped into cold water

forms firm ball.

4. Immediately drizzle syrup over popcorn; toss gently to distribute caramel evenly. Immediately pour into greased

baking dish; using greased spatula, press gently to level. Let cool completely. Cut into 12 bars.