Pairing Lemon and Raspberry for a Summer Sweet

    (Family Features) A sweet-tart raspberry drizzle over a soft lemony cake is the type of summer dessert that keeps guests coming back for more. With rich flavor and fluffy texture, it’s a perfect treat to share with loved ones. VisitCulinary.net to find more dessert ideas.

Watch video to see how to make this recipe!

Ooey Gooey Lemon Cake Recipe courtesy of “Cookin’ Savvy”

• 1 stick butter, melted
• 1 box lemon cake mix
• 2 eggs

  Topping:

• 1 package (8 ounces) cream cheese, softened
• 2 eggs
• 3 1/2 cups powdered sugar

  Raspberry Drizzle:

• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup orange juice
• 1 cup fresh raspberries

 

1. Heat oven to 350 F.
2. To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.
3. To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
4. To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
5. Drizzle raspberry drizzle over each piece.

SOURCE: Culinary.net

(Family Features) Keep the heat out of your kitchen this summer with these grilled Chicken Skewers. Enjoy them on their own, pair with rice, serve as chicken tacos or toss in a salad for nearly endless, delicious possibilities. Visit Culinary.net to find more summer flavor inspiration.

Chicken Skewers

Recipe courtesy of “Cookin’ Savvy” Servings: 4-6

• 1 cup brown sugar
• 1 can (6 ounces) tomato paste
• 1/2 cup apple cider vinegar
• 1 tablespoon mustard
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons barbecue seasoning
• 1/2 cup honey
• 1/4 cup teriyaki sauce (optional)
• 2 pounds boneless chicken
• rice, for serving (optional)

1. In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
2. Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
3. Heat grill to medium heat.
4. Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.

Substitution: Use hot honey instead of regular honey to spice it up.   SOURCE: Culinary.net

(Family Features) A nutrition boost for your daily menus can go a long way for families focused on making healthy eating decisions. If you’re looking for an easy way to add nutrients to your meals, the ancient grain sorghum could be the solution you’ve been looking for. Sorghum is non-GMO, gluten-free and a source of 13 essential nutrients. Sorghum can be enjoyed as whole and pearled grain, flour or popped like popcorn, making it a versatile ingredient you can incorporate into meal-planning. It’s perfect for breakfast, lunch, dinner and snacks. Adding a new twist to mealtime can be a cinch. With sorghum, it’s easy to achieve flavorful meals that have protein, fiber and other nutrients. Simply use your stove, a slow cooker, rice cooker or oven to prepare sorghum and replace the grain in your favorite recipes. Or discover a new favorite like this Sorghum BLT Salad. For a quick and healthy snack, grab a handful of Popped Sorghum and feel good about eating between meals. You can purchase popped sorghum or prepare it yourself using one of many simple methods. A delicious alternative to popcorn, popped sorghum is quickly becoming a favorite snack option. To discover more recipe inspiration and find easy ways to add sorghum to your family’s favorite dishes, visit SorghumCheckoff.com.

Sorghum BLT Salad

Recipe courtesy of United Sorghum Checkoff Program Prep time: 20 minutes Cook time: 20 minutes Servings: 4-6 Dressing:

• 2/3 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly cracked pepper
• salt, to taste

Salad:

• 1 pound bacon
• 3 cups cooked whole-grain sorghum
• 1 head romaine lettuce, rinsed, dried and shredded
• 1-2 cups mixed greens, torn into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, coarsely chopped
• 4 green onions, thinly sliced
• salt, to taste
• pepper, to taste
• Parmesan or goat cheese (optional)

1. To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
2. To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
3. In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.

Popped Sorghum

Recipe courtesy of United Sorghum Checkoff Program Prep time: 1-2 minutes Cook time: 4-6 minutes Servings: 2

• 2 teaspoons oil of choice (optional)
• 1/2 cup whole-grain sorghum
• salt or seasoning of choice

1. Heat stainless steel pot with tight-fitting lid over medium heat.
2. Add oil, if desired. When hot, add whole-grain sorghum and cover with lid.
3. Shake pot often to prevent burning.
4. When there are more than 10 seconds between pops, remove from heat.
5. Sprinkle lightly with salt or seasonings of choice.

  SOURCE: United Sorghum Checkoff Program