Enjoy These Easy Dairy and Frozen Foods Recipes! APPLE MUFFINS

Enjoy these easy dairy and frozen foods recipes! APPLE MUFFINS

BEBOLD SMOOTHIE CHORIZO & EGG BITES CAPPELLO’S EASY PALEO HALLOWEEN MONSTER CHICKEN NOODLE SOUP COOKIES

DEEP INDIAN KITCHEN DOLE BOOSTED BLENDS™ - DOLE BOOSTED BLENDS™ - FLUFFY VEGAN CINNAMON CHICKEN CURRY PUFFS PROTEIN ENERGIZE ROLLS WITH DAIRY-FREE ICING

RASPBERRY SWIRL TOMATO AND SPINACH HASH VEGAN SWEET POTATO HOT CHOCOLATE PANCAKES CHEESECAKE BARS BROWN PIE AND BLACK BEAN QUESADILLAS Apple Muffins YIELD: 8 muffins

INGREDIENTS DIRECTIONS • 2 cup almond flour 1. Preheat oven to 325°F. Line and/or grease muffin tins. • ½ tsp. baking soda 2. Combine dry ingredients. • ⅛ tsp. sea salt 3. Combine apple with lemon and wet ingredients. • 2 tsp. cinnamon 4. Stir wet ingredients into dry. • 1 large apple grated and 5. Fill muffin cups ¾ full. drained 6. Top raw muffin with BeBOLD bar pieces. • 1 Tbsp. lemon juice 7. Bake for 20 - 25 minutes, until golden brown and a toothpick comes out clean. • 3 eggs • ¼ cup honey • 2 Tbsp. avocado oil or coconut oil • 2 BeBOLD bars cut to ¼ tsp. size

INGREDIENTS DIRECTIONS • 1 BeBOLD bar (Almond or 1. Toss BeBOLD bar in blender Peanut) 2. Add Milk • 10 oz. milk of your choice 3. Add Nut butter • 2 Tbsp. of Almond Butter or 4. Blend and Pour Peanut Butter • 1.5 cups of Frozen Bananas

Put down the forks! Eat your DIRECTIONS eggs and chorizo sausage 1. Preheat oven to 400°F. atop freshly baked Brazilian 2. Make the Brazilian Cheese Bread based on package instructions. Cheese Bread. Savory, cheesy, and definitely zesty. 3. Chop onion and tomato, mince the garlic clove, and season eggs with salt and pepper then beat. INGREDIENTS 4. Remove the membrane from the chorizo and preheat pan on medium. Add ½ • 16 Brazi Bites Garlic tablespoon of oil and sauté onions for 1 minute. Add tomato and garlic and cook Asiago pieces (or any for an additional minute. Crumble chorizo into the pan and cook for 5 minutes or delicious Brazi Bites flavor) until the fat is cooked off. Pour in eggs, stir and mix until the eggs are cooked. • 3 oz. chorizo 5. Flatten the baked Brazilian Cheese Bread with your thumb. Top with chorizo and • ¼ onion egg mixture. Optional: garnish with chopped cilantro. Enjoy! • 1 tomato • 1 garlic clove • Salt & pepper to taste • Cilantro (optional)

INGREDIENTS DIRECTIONS • 1 (9-oz.) box Cappello’s 1. In a large pot over medium-high heat, bring chicken bone broth to a boil and add Fettuccine the chicken. Reduce heat; cover and simmer until chicken is cooked through, about 20 minutes. Remove chicken from the broth and transfer to a cutting board. • 12 cups Bonafide Provisions Cool chicken slightly and cut into bite-size pieces. Set aside. chicken bone broth 2. Return broth to a boil. Add fettuccine and boil 90 seconds. • 1 lb. organic chicken breast 3. Reduce heat to low, and add onions, carrots, celery, and ghee. Simmer 5 minutes. • ⅓ cup chopped onion 4. Add cooked chicken, and season with salt and pepper. • 3 large carrots, peeled and sliced 5. Serve warm, garnished with chopped fresh parsley. • 3 celery stalks, sliced • 1 Tbsp. ghee • Kosher salt and freshly ground black pepper, to taste • Fresh parsley (to garnish)

INGREDIENTS DIRECTIONS FOR THE COOKIES FOR THE COOKIES • 1 ½ cups unsalted 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large Challenge Butter, room bowl with an electric mixer, beat Challenge Butter and sugar on medium speed temperature until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until fully incorporated. In large bowl, whisk together flour, baking powder, and salt. • 2 cups granulated sugar Gradually add flour mixture to butter mixture and mix until combined. Shape • 4 large eggs dough into 2 disks. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour. • 2 tsp. pure vanilla extract 2. When you are ready to bake the cookies, preheat oven to 400°F. and line • 5 cups all-purpose flour baking sheets with parchment paper. Roll out 1 disk on a lightly floured (or use • 2 tsp. baking powder confectioners’ sugar) piece of parchment to a ¼ to ⅓-inch thickness. Cut out circular shapes. Place cut outs onto prepared baking sheets. Bake cookies • 1 tsp. salt for 8-10 minutes. Allow cookies to cool on baking sheets for 2 minutes before FOR THE BUTTERCREAM removing them to a wire rack to cool completely. • 4 sticks (2 cups) unsalted Challenge Butter, room FOR THE BUTTERCREAM temperature 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing • 6 ½ cups confectioners’ bowl with an electric mixer, cream Challenge Butter on medium-high speed for sugar, sifted about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended. • 2 tsp. clear vanilla extract (this helps maintain the 2. Add in vanilla, and 2 tablespoons of heavy cream or milk. Mix on low speed until bright white color) moistened. • 4-5 Tbsp. heavy cream or 3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the milk desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes. 4. If desired, use gel dye to color the frosting a variety of neon colors. Spread frosting onto cooled cookies and affix candy embellishments to create silly monster faces.

INGREDIENTS DIRECTIONS • 2 packs of Deep Indian 1. Preheat the oven to 400°F. Kitchen Chicken Curry 2. Remove the frozen Chicken Curry from the meal tray and place into a heat-safe • ¼ cup freshly chopped bowl. Microwave the Chicken Curry following the directions on the back of the cilantro box. • 2 puff pastry sheets, 3. Take the chicken pieces and dice into bite-sized chunks before transferring back thawed into the sauce. Mix in the chopped cilantro. Keep aside. • Flour for dusting 4. Dust your work surface with flour and then place the puff pastry sheet on top. Using a rolling pin to level the fold lines of your puff pastry. Using a sharp knife, • Melted butter for brushing divide the sheet into 9 squares. 5. Place a tablespoon of Chicken Curry on one half of the cut squares. Fold over the other side of the pastry to make a parcel. Using a fork, press and seal the sides of the parcel. Repeat the same for the rest of the pastry squares. 6. Place on a baking tray lined with parchment paper and brush liberally with melted butter. 7. Bake in the oven for 15-18 minutes until puffy and golden. Serve with your favorite chutney!

Boost your day with Dole DIRECTIONS Boosted Blends™! 1. Simply blend 1-1/2 cups of Dole Boosted Blends Protein Smoothie and 1-1/2 cups INGREDIENTS of your favorite beverage. • 1 ½ cups of Dole Boosted 2. Enjoy the perfect combination of frozen fruit and protein-rich cubes. Blends Protein Smoothie • 1 ½ cups of your favorite beverage

Boost your day with DIRECTIONS Dole Boosted Blends™! 1. Simply blend 1-1/2 cups of Dole Boosted Blends Energize Smoothie and 1-1/2 cups of your favorite beverage. INGREDIENTS 2. Enjoy the perfect combination of frozen fruit and matcha green tea boosted cubes. • 1 ½ cups of Dole Boosted Blends Energize Smoothie • 1 ½ cups of your favorite beverage

INGREDIENTS DIRECTIONS • 1 cup almond milk 1. In a microwave-safe bowl, heat the 1 cup of almond milk and 3 tablespoons Earth Balance until warm and melted. Allow to cool slightly, until it’s cool enough to • ½ cup Earth Balance® touch, and transfer to a large mixing bowl. Sprinkle with yeast and let sit for 10 Original Buttery Spread, minutes while yeast activates. divided 2. Stir in salt and 2 tablespoons of coconut sugar, mixing to combine. Add flour in • 1 package (¼ oz. each) ½ cup increments, stirring until well combined. When dough becomes too sticky active dry yeast to stir, remove to a lightly floured surface and knead for a couple minutes until a • ¼ tsp. salt loose ball forms. • 6 Tbsp. coconut sugar, 3. Cover with plastic wrap and set in a warm place to rise for 1 hour. The dough ball divided should double in size. • 3 cups all-purpose flour 4. Roll out the dough into a rectangle on a lightly floured surface. Brush with 3 tablespoons melted Earth Balance and sprinkle with ¼ cup coconut sugar and • 2 tsp. ground cinnamon cinnamon. ICING 5. Roll up the dough and place the seam side down. With a serrated knife or a string, • 1 cup confectioners’ sugar cut the dough into 2-inch pieces place in a greased 8-inch round pan. • 2 Tbsp. almond milk 6. Brush with remaining melted Earth Balance and cover with plastic wrap. Preheat the oven to 350°F and set dough on top to let rise again (do not place in oven, yet). 7. Bake rolls for 25 to 30 minutes or until slightly golden brown. Cool. Meanwhile, blend confectioner’s sugar and 2 tablespoons almond milk in medium bowl and drizzle over cooled rolls.

INGREDIENTS DIRECTIONS • PAM® Baking Spray 1. Preheat oven to 350°F. Line 13x9-inch baking dish with aluminum foil; spray foil with baking spray. Combine crumbs, 2 tablespoons sugar and Parkay in small • 11 whole chocolate-flavored bowl until blended. Press crumb mixture in dish. Bake 10 minutes. Cool slightly. graham crackers, crushed into fine crumbs 2. Meanwhile, place cream cheese and ½ cup sugar in large bowl. Beat with an electric mixer on medium speed 2 minutes or until smooth. Add Egg Beaters, • 2 Tbsp. granulated sugar vanilla and flour; mix on low speed until blended. Spread over crust. Drop jam by • ½ cup Parkay® Original spoonfuls over cream cheese mixture; swirl gently with knife. Spread-tub, melted 3. Bake 35 minutes or until center is almost set. Cool completely and refrigerate. Lift • 2 pkgs (8 oz each) ⅓ foil with cheesecake from dish and cut into 30 bars. less fat cream cheese (Neufchatel), softened • ½ cup granulated sugar • ½ cup Egg Beaters® 100% Liquid Egg Whites • ½ tsp. vanilla • 2 Tbsp. all-purpose flour • ½ cup seedless red raspberry jam

INGREDIENTS DIRECTIONS • PAM® Original No-Stick 1. Preheat oven to 375°F. Spray 9-inch glass pie plate and large skillet with cooking Cooking Spray spray. Heat skillet over medium-high heat. Add hashed browns; cook 4 minutes or until hot, stirring occasionally. Remove from skillet and spread in pie plate; set • 4 cups Alexia® Seasoned aside. Yukon Select Hashed Browns 2. Wipe out skillet with paper towel. Add drained tomatoes and spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove skillet from heat; set • 1 can (14.5 oz each) Hunt’s® aside. Pour Egg Beaters and milk evenly over potatoes; top with tomato mixture Diced Tomatoes with and sprinkle with cheese. Basil, Garlic and Oregano, drained 3. Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. • 2 cups chopped baby spinach leaves TIPS If Alexia® Seasoned Hashed Browns are not available, use plain shredded hashed • 1 cup Egg Beaters® browns and add ¼ teaspoon of each salt, pepper and garlic powder. Original • ¼ cup reduced fat (2%) milk For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe. • ¾ cup shredded Italian blend or mozzarella cheese

INGREDIENTS DIRECTIONS • 2 large sweet potatoes 1. Preheat oven to 400°F. • 1 ¼ tsp. fine sea salt, 2. Poke several holes in sweet potatoes with a paring knife and place directly divided on oven rack. Place a baking sheet on a rack below sweet potatoes to catch any drips. Bake until tender, 45-60 minutes. Peel and transfer to a bowl • 2 Tbsp. olive oil, divided along with ½ teaspoon salt. Mash with a potato masher or fork until smooth. • ½ medium onion, diced 3. In a medium skillet, warm 1 tablespoon oil over medium heat. Sauté onion • 2 garlic cloves, minced until soft, 6-8 minutes. Add garlic, chili powder, and ¼ teaspoon salt and cook 1 minute. Stir in beans and heat through. • 1 Tbsp. chili powder 4. In a food processor purée tofu with chipotle, adobo sauce, lime juice, and ½ • 1 can (14 ounces) black teaspoon salt. beans, rinsed and drained 5. Spread sweet potato on 2 of the tortillas, then top with black beans. Place • 1 package (12 ounces) remaining tortillas on top. In a large nonstick skillet warm 1 tablespoon oil silken tofu over medium heat. Add quesadillas 1 at a time and brown on both sides. • 2 canned chipotles in Serve with chipotle crema. adobo, plus 2 Tbsp. adobo sauce • 1 Tbsp. lime juice • 4 Food For Life® Sprouted Whole Grain Tortillas

INGREDIENTS DIRECTIONS • 1 ½ cups all-purpose flour 1. Whisk together flour, hot cocoa mix, baking powder and salt in a medium bowl. In another bowl, whisk in milk, eggs, melted Smart Balance and vanilla. Add dry • 3 envelopes (1.23 oz. each) ingredients to wet and stir just until combined. Swiss Miss® Non-Dairy Hot Cocoa Mix 2. Spray a 12-inch skillet or griddle with cooking spray and heat over medium heat until hot. Add 1 tablespoon butter to the pan and pour about ¼-cup of batter into • 1 Tbsp. baking powder the pan for each hot chocolate pancake. Cook 2 to 3 minutes until each pancake • ¾ tsp. salt bubbles at the side. Flip and cook until golden brown on both sides. Remove pancakes from pan and keep warm. • 1 ½ cups unsweetened almond milk 3. Repeat with remaining pancake batter, adding 1 tablespoon Smart Balance to the pan with each batch. Serve hot chocolate pancakes with chocolate syrup and • 2 eggs Reddi-wip®, top with chocolate sprinkles if desired. • 3 Tbsp. Smart Balance® Original Buttery Sticks, melted • ¼ tsp. vanilla extract • PAM® Original No-Stick Cooking Spray • 4 Tbsp. Smart Balance® Original Buttery Sticks • ½ cup chocolate syrup • Reddi-wip® Non-Dairy Whipped Topping made with Almond Milk • Chocolate sprinkles, optional