Breakfast Gets Fit with Pecans

(ARA) – Breakfast is still the most important meal of the day. Studies show that eating a balanced breakfast increases energy levels and prevents unhealthy snacking when cravings take over. Georgia pecans fit right in as part of a healthy breakfast. Not only are pecans rich and crunchy, they’re packed with vitamins and minerals, making them the ultimate health nut.

A handful of Georgia pecans, chopped up on top of yogurt or even thrown in with muffin, pancake or waffle batter, is a nutritious and delicious breakfast addition. A 1-ounce serving of pecans contains only 196 calories and pecans have more antioxidants than any other nut, making them a healthy immunity-boosting ingredient. Pecans also contain oleic acid, which can help lower bad LDL cholesterol levels, keeping the heart fit.

Scott Peacock, executive chef of Watershed Restaurant in Decatur, Ga., promotes using the multi-beneficial pecan to complement a balanced daily breakfast. "I love the fresh, rich, wholesome flavor of pecans from Georgia," says Peacock. "It's familiar and comforting to incorporate the distinctive, crunchy texture of Georgia pecans into homemade meals -- especially breakfast."

Peacock, who was recognized with the James Beard Foundation award for "Best Chef in the Southeast," shares a favorite breakfast recipe, Georgia Pecan Muesli, which was adapted from a signature dish at Watershed restaurant. This cereal provides plenty of nutrients and energy, while enhancing the sweet, toasty, tender flavor of Georgia pecans.

Georgia Pecan Muesli
Serves 6

Ingredients:
2 cups old fashioned rolled oats
1 cup chopped pecans
1/2 cup oat bran
1/4 cup light brown sugar
1/4 cup golden raisins
1/4 cup diced dried figs
1/4 cup diced dates
1/4 tsp. salt
Yogurt or milk to serve
Fresh fruit and honey (optional)

Directions:
Combine all measured ingredients and mix well. Serve with yogurt or milk and fresh fruit, such as a banana, if desired.

For a softer, creamier texture, yogurt or milk may be stirred into the muesli and refrigerated overnight before serving. If desired, drizzle with a little honey before eating.

Nutrition information per serving of muesli without yogurt, milk, fresh fruit or honey. Calories: 360; protein: 9g; carbohydrates: 54g; saturated fat: 1g; monounsaturated fat: 9g; polyunsaturated fat: 4g; cholesterol: 0 mg; sodium: 93 mg; fiber: 7g.

To download the Georgia Pecan Commission’s breakfast brochure or for more recipes and additional information about Georgia pecans, visit www.GeorgiaPecansFit.org.

Courtesy of ARAcontent

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Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Ingredients:
Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Pizzas:
Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

Ingredients:
Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Pork:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:
Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:
Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

Ingredients:
Custard:
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
Custard:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

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Bars And Brownies Made With Macadamia Nuts Are Nutritious And Delicious

(NAPSI)-Here's mouthwatering news: You can give family and friends decadent desserts with good-for-you nuts in them.

Macadamia nuts are a concentrated source of monounsaturated fat, which, when eaten regularly, may help displace sources of cholesterol-raising saturated fats in the diet.

In addition to their great taste, the nuts are cholesterol free and contain important nutrients including protein and fiber. They're also a delicious way to get vitamins such as B6 and thiamine, and minerals including magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may have health benefits as well.

Here are two recipes you may care to try:

CHUNKY MACADAMIA BARS

¾ cup (1½ sticks) butter or margarine, softened

1 cup packed light brown sugar

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking soda

1¾ cups (10-oz. pkg.) Hershey's® Mini Kisses® Brand Milk Chocolates, divided

¾ cup coarsely chopped Mauna Loa® Macadamia Nuts

Vanilla glaze (recipe follows)

Heat oven to 375°F. Beat butter, brown sugar and granulated sugar in large bowl until fluffy. Add egg and vanilla; beat well. Add flour and baking soda; blend well. Stir in 1 cup baking pieces and nuts; press into ungreased 13x9x2-inch baking pan. Sprinkle with remaining ¾ cup chocolates. Bake 22 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle vanilla glaze over top; allow to set. Cut into bars. About 24 bars.

Vanilla glaze: Combine 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon vanilla extract in small bowl; stir until smooth. About 1/3 cup glaze.

SUPREME CHOCOLATE SAUCEPAN BROWNIES

1 cup (2 sticks) butter or margarine

2 cups sugar

½ cup Hershey's® Cocoa

4 eggs, beaten

⅔ cup all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

2 teaspoons vanilla extract

2 cups (12-oz. pkg.) Hershey's® Special Dark® Chocolate Chips or Hershey's® Semi-Sweet Chocolate Chips

½ cup Mauna Loa® Macadamia Baking Pieces

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not underbake. Cool completely in pan on wire rack. Cut into bars. About 24 brownies.

You can find more information and a variety of recipes online at www.hersheys.com.

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Baking Cookies-An Afternoon Activity That Kids Love

(NAPSI)-Baking cookies with your kids and their friends is not only fun, it's a nice way to spend quality time together. Remember to take your time. Cooking with kids is as much about the process as it is about the end result. And, the end result in this case is a batch of holiday cookies that are as good to look at as they are to eat.

SNOWMAN AND TREE CUTOUT COOKIES

(Submitted by J. Gottfried from Ohio)

Prep time: 45 minutes

Bake Time: 7 to 8 minutes per batch

Makes: 3 to 4 dozen cookies

Dough

1 ½ cups powdered sugar

1 cup butter OR margarine, softened

1 teaspoon vanilla extract

½ teaspoon almond extract

1 egg

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Frosting

2 ½ cups powdered sugar

¼ cup water

4 teaspoons meringue powder

¼ cup Karo® Light Corn Syrup

Green food coloring

Assorted decorations

¼ cup semisweet chocolate chips, melted

For dough, mix sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until dough is completely chilled.

Preheat oven to 375ºF. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into snowman and tree shapes using cookie cutters. Place on lightly greased baking sheet. Bake until edges are light brown, about 7 to 8 minutes. Remove from baking sheet and cool on wire rack.

For frosting, beat sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.

Tint half of frosting with green food coloring. Frost cookies with green and white icing. Use melted chocolate to form snowmen's hats. Decorate and let stand until frosting sets.

Corn Syrup Tips

A question often asked is whether corn syrup serves any function in recipes besides sweetening?

Corn syrup serves different functions in different types of products and in recipes. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore an ingredient in many Asian dishes.

When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. Corn syrup helps hold moisture and maintains freshness longer in baked goods. Karo can also be poured over waffles, hot cereal and pancakes. Enjoy most of your favorite Karo recipes with Karo Lite Syrup that has 33 percent fewer calories and no high fructose corn syrup. This new product makes it okay to indulge in that favorite holiday treat or find a new treat that you can make all year-round. For best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

For more recipes and tips, visit www.karosyrup.com.

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Barry Callebaut USA LLC Issues Allergen Alert on Undeclared Milk Protein in Kroger Value Semi Sweet Chocolate Chips

Barry Callebaut USA LLC is conducting a voluntary recall on its product sold by Kroger Stores under the brand "Kroger Value Semi Sweet Chocolate Chips", 12 oz., UPC Code is 11110–86603 and "sell by" date May 30, 2010, as the product may contain undeclared milk protein. The "sell by" date is found printed in black on the end of the bag. People with allergies or severe sensitivity to milk protein may be at risk of serious or life-threatening allergic reaction if they consume this product.

The Kroger Value Semi Sweet Chocolate Chips subject to this recall were sold in Kroger stores in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Texas, Virginia and West Virginia.

This recall was determined necessary after it was identified by 3 consumers that packages of Kroger Value Semi Sweet Chocolate Chips may also contain chocolate chips with undeclared milk protein. The package ingredient label does not identify that the product may contain milk protein.

Consumers who have purchased Kroger Value Semi Sweet Chocolate Chips with the above indicated code date may return the product to the place of purchase for a full refund. Consumers with any questions may contact Barry Callebaut at 1-866-678-5221.

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Holiday Appetizers 101

(ARA) - When holiday entertaining has you scrambling for new ideas to make your guests feel jolly, think appetizers. A traditional menu like baked ham or smoked turkey, served with classic favorites, can be made into a more festive experience by easily selecting a variety of mouthwatering appetizers to complement the meal.

When deciding what appetizers to serve, consider the flow and arrangement of the party. Where will guests be eating? If there’s limited seating, reconsider appetizers that require a knife and fork. Hand-held, bite-size appetizers are usually easier for guests if they’ll be standing and mingling.

Variety is also important. Select appetizer recipes that have different flavors, textures and temperatures. A combination of hot and cold food items will please any palate. Offering different styles like bread or cracker options, toothpick or skewer bites and hand-held finger foods is a simple way to add variety.

Traditional recipes, such as rumaki, meatballs and deviled eggs, are still party favorites too. However, it’s easy to give them a new flare. Try this new Pesto Deviled Eggs recipe when you’re entertaining this holiday season.

For even more appetizing additions visit www.incredibleegg.org.

Pesto Deviled Eggs

Serves: 12

Ingredients:

6 hard-cooked eggs
3 Tbsp. grated Parmesan cheese
2 Tbsp. plain low-fat yogurt
1 tsp. basil leaves, crushed
1/2 tsp. garlic powder

Directions:

Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about one tablespoon yolk mixture for each egg half. Chill to blend flavors.

Courtesy of ARAcontent

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The Super Snack Couple: Pretzels and Chocolate

(ARA) - Quick -- what packs antioxidants, nutrients like magnesium, calcium and copper, fiber and grains while satisfying sweet and salty cravings and serving as a convenient, portable treat? It’s a match made in snacking heaven: the pairing of pretzels and chocolate.

Even better, there are scores of potential partnerships that bring out the best of both foods, depending on the type of chocolate and pretzel and any embellishments. Pretzel and chocolate fans of all ages can satisfy their hankering by picking up a snack at their local supermarket. Pretzel Dips from Snyder’s of Hanover, for example, are available in milk chocolate, white chocolate, special dark chocolate and chocolate peanut butter and have quickly become a hot product line.

For those who want to try their hand at home, chocolate and pretzel snacks are also easy to make. Indeed, the biggest challenge is deciding what match-up to try first.

* Sticking with Tradition: Visit any candy store or bake sale and you’re likely to see perennially popular chocolate-dipped pretzel rods. They are simple to create. First, slowly melt the contents of one bag of chocolate chips or melting discs (milk, dark or white chocolate all work well) in a double boiler or in a microwave-safe bowl. Be careful when handing hot chocolate around youngsters. Next, using small tongs or holding on to the edge on the side, lower the bottom 2/3 of the pretzel rod into the melted chocolate and twist the rod until it’s coated with the chocolate. Finally, lay the rod on wax paper and let the chocolate set. Optional: After the chocolate sets slightly but does not harden, roll the rod in the topping of your choice, like sprinkles, miniature candies, colored sugar, mini-marshmallows cut in half or chopped peanuts.

* Decadent Double Dipping: For an even more indulgent treat, twirl pretzel rods in peanut butter first, then dip or roll in melted chocolate. Or dip pretzels in warm caramel, roll in chopped nuts and dip in melted chocolate. Finish with a drizzle of melted white chocolate.

* Bark Better Than Bite: Mix instead of dip. Put pretzels (minis and homestyle work well) in a zippered plastic bag. Break the pretzels using the palm of your hand or a wooden spoon and set aside. Melt chocolate chips (again, any variety/flavor) using a microwave or double boiler and stir until smooth. Add pretzel pieces to the pot or bowl and mix well. Pour the mixture into a jelly roll pan and spread with a metal spatula or the back of a spoon until even. Place in the refrigerator to harden for at least a half hour. When ready to eat or serve, remove the bark from the fridge and break the bark into pieces (irregular or jagged sizes are fine). Refrigerate again in an airtight container. Optional: Add chopped nuts or candies for extra variety.

* Seasons Eatings: For the holidays, Snyder’s of Hanover has developed a special pretzel wreath recipe that’s perfect for serving or bringing as a gift. Slowly melt chocolate chips over low heat in a small saucepan or in a microwave-safe bowl and stir until smooth. Line a cookie sheet with waxed paper and place five mini-pretzels in a circle shape, with the bottom of the pretzels -- the end that has one hole -- on the outside of the ring. Take one pretzel at a time from the circle and dip the side halfway into the melted chocolate. Then place it back into the circle. Form a second layer by dipping five additional pretzels, one by one, in the chocolate. Place them over the newly formed wreath, so that coated holes overlap two bottom pretzels. Decorate with desired toppings, while the coating is still soft. Refrigerate until coating is firm, about 15 minutes.

If you’re willing to part with them, chocolate-covered pretzels make ideal gifts for the holidays or special occasions. Once chocolate is set and hardened, wrap pretzels in cellophane or plastic wrap and secure with a festive bow. Or carefully fill a glass jar with pretzels, cover and decorate the top with ribbons, bows or fabric. Pretzels will keep at least a month when sealed or refrigerated, but it’s likely they won’t last that long.

For more delicious pretzel recipes visit snydersofhanover.com.

Courtesy of ARAcontent

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Homemade Baked Goods Even Better With Macadamia Nuts

(NAPSI)-Few things say "I'm thinking of you" at holiday time like homemade cookies and shortbread. Here are two recipes, each made with that nifty nut, the macadamia.

CHOCOLATE SNOWBALL COOKIES

Ingredients:

1 cup (2 sticks) butter or margarine, softened

¾ cup packed light-brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup Hershey's® Special Dark® Chocolate Cocoa or Hershey's® Cocoa

1 teaspoon baking powder

¼ teaspoon baking soda

3 tablespoons milk

¾ cup finely chopped Mauna Loa® macadamia nuts or almonds

¾ cup Heath Bits 'O Brickle Toffee Bits

Powdered sugar

Directions:

1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.

2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350° F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 4 dozen cookies.

KISSABLES® CHOCOLATE CANDIES MACADAMIA SHORTBREAD

Ingredients:

1 cup (2 sticks) butter, softened

⅓ cup packed light-brown sugar

2½ cups all-purpose flour

½ cup coarsely chopped Mauna Loa® Dry Roasted Macadamias

½ cup Hershey's® Kissables® chocolate candy in red, green and white colors

½ cup powdered sugar

2 teaspoons milk

Directions:

1. Heat oven to 350° F.

2. Beat butter and brown sugar in large bowl until creamy. Gradually mix in flour and macadamia nuts. Knead mixture until it holds together and can be pressed into a ball.

3. Divide dough into 4 portions. Shape dough on a lightly floured surface into four 10-inch long rolls. Place on ungreased cookie sheet. Make a ¼-inch deep grove down the center of each roll. Cut each roll diagonally into 1-inch slices, but do not separate slices. Press 3 to 4 chocolate candies into groove of each slice.

4. Bake 30 to 35 minutes or until surface and edges are lightly browned. Cool 10 minutes on cookie sheet on wire rack. Recut slices; cool completely.

5. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, ½ teaspoon at a time, until desired consistency. Drizzle over cookies; allow drizzle to set.

Makes about 3 dozen cookies.

For these and other recipes, visit www.hersheys.com.

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Creating A Colorful Conversation Cake

(NAPSI)-Often, the best conversations happen during dessert. Whether having an intelligent dialogue or just gossiping over the latest news, it's always a colorful conversation. Here's how to create a cake to get that colorful conversation going:

Ingredients:

Cake:

Cooking spray

1 cup LouAna vegetable oil

1½ cups granulated sugar

½ cup light brown sugar

2 teaspoons vanilla extract

4 large eggs

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground nutmeg

1 (8-ounce) carton sour cream

3 cups grated carrots

½ cup chopped toasted pecans

Frosting:

½ cup butter, softened

2 (8-ounce) packages cream cheese

3 cups powdered sugar

3 tablespoons chopped pecan halves, toasted

3 tablespoons chopped, pitted dates

3 tablespoons coarsely chopped raisins

Garnish:

2 kiwis, peeled and sliced lengthwise

Pecan halves

Maraschino cherries

Preparation and Cooking:

Preheat oven to 350°.

Line bottoms of 2 (8-inch) round cake pans with waxed paper; coat with cooking spray. Combine and stir oil, granulated sugar, brown sugar, vanilla extract and eggs in a large bowl. Stir flour, baking powder, cinnamon, baking soda, salt and nutmeg in separate bowl. Alternately add flour mixture and sour cream to sugar mixture, beginning and ending with flour mixture; stir just until combined. Stir in carrots and pecans. Divide batter between pans. Bake for 45 minutes. If you insert a toothpick in the center and it comes out clean, it's ready. Cool pans on wire racks for 10 minutes. Remove cakes; cool completely on racks.

For frosting, combine and beat butter and cream cheese. Gradually add powdered sugar, beating until smooth. Remove 1¼ cups frosting and add pecans, dates and raisins; set remaining frosting aside.

Place one cake layer on a plate; top with nut and fruit mixture. Place second cake layer on top. Spread very thin layer of frosting over top and sides of cake, which eases the main frosting process. Chill cake and remaining frosting 1 hour. Spread remaining frosting over entire cake.

Garnish with kiwis, pecans and cherries.

Serves 10 people.

Visit www.louana.com for more recipes.

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Create Turkey-Fried Steak For Your Family For Less Than $10

(NAPSI)-Most people have heard of and enjoy a moist, tender chicken-fried steak. Now you can use affordable turkey to make a truly delicious Turkey-Fried Steak for a family of four for less than $10. Small cuts of turkey become the "steak."

Turkey-Fried Steak

Ingredients:

1½ cups LouAna vegetable or canola oil

4 turkey breast cutlets

2 teaspoons salt, divided

½ teaspoon freshly ground black pepper, divided

2 cups all-purpose flour

1 cup milk

1 large egg

Gravy:

⅓ cup dry white wine

2 tablespoons all-purpose flour

1 cup whole milk

1 cup reduced-sodium chicken broth

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preparation and Cooking:

Use a meat tenderizer to pound the turkey cutlets before frying.

Heat oil in a large skillet over medium-high heat. Season turkey evenly with ¾ teaspoon salt and ¼ teaspoon pepper. Combine remaining 1¼ teaspoons salt, ¼ teaspoon pepper, and flour in a shallow dish, stirring well.

Combine milk and egg in a separate shallow dish, stirring well with a whisk. Dredge turkey in flour mixture. Dip in egg mixture; dredge in flour again.

Add breaded turkey to pan; cook 3 minutes on each side or until turkey is done. Move turkey to a paper towel-lined plate using a slotted spoon.

Remove and discard all but 1½ tablespoons of oil and drippings in pan; return pan to medium heat. Add wine; bring to a boil, stirring well. Cook until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Combine and add milk and broth. Bring mixture to a boil; cook 2 minutes or until desired consistency. Stir in the salt and pepper. Serve gravy with turkey.

Serves four people.

Visit www.louana.com for more recipes and cooking tips.

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