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Tips to Protect Your Skin This Winter

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Stay hydrated:

The key to protecting skin is to keep in check with everyday habits, such as getting good nutrition, enough sleep and plenty of water. Drinking at least 8 glasses of water every day is necessary not only for your skin, but also for your body's overall health. During the winter, try incorporating hot tea with lemon into your recommended daily serving of water to keep warm when you're outside, but still give your body the hydration it needs.

Check your laundry:

During the frigid months, be sure to cover up with hats, scarves, gloves and long-sleeves to avoid cracked, dry skin. Also, go for comfort by layering soft, lightweight fabrics that aren't aggravating to the skin, like cotton. Keep your favorite clothing clean and smelling fresh, without irritation to the skin, by using a hypoallergenic laundry detergent.

Apply sunscreen:

From tailgating to hiking to skiing, make sure you're still protecting your skin during outdoor cold-weather activities. According to the American Academy of Dermatology, one in five Americans will develop some form of skin cancer during their lifetime, so it's important to apply sunscreen year-round, even when it seems as though UV rays aren't as strong as they actually are. Aim to apply sunscreen liberally on all exposed skin before you step out the door and reapply an SPF 15 or higher lotion every two hours when outdoors for an extended period of time.

Irritated skin is no small matter and should be taken care of every day. Using the right products and taking necessary precautions to reduce the stinging, burning, itching and redness of sensitive skin will keep it feeling comfortable during all the colder weather months.

Photo courtesy of Getty Images
Complements Of:Arm & Hammer

Face Mask Recipe

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Sage and Cheddar Potato Gratin Recipe

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Ingredients
  • 2 teaspoons McCormick® Rubbed Sage
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon McCormick® Ground Black Pepper
  • 3 pounds potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 package (8 ounces) shredded cheddar cheese (2 cups)
  • 1 cup vegetable broth
  • 1 cup heavy cream
Preparation
  1. Preheat oven to 400°F. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13-by-9-inch baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese.
  2. Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
  3. Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.
Serves Makes 12 (1/2 cup) servings
Compliments Of: McCormick




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Spicy Caribbean Vegetable Stew Recipe

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Ingredients
  • 1 tablespoon peanut oil
  • 1 large onion, chopped
  • 1 red bell pepper, cut into 3/4-inch chunks
  • 4 cloves garlic, minced
  • 1 tablespoon Caribbean jerk seasonings
  • 3 cups vegetable broth, divided
  • 2 medium sweet potatoes, peeled, cut into 1-inch chunks (1 lb.)
  • 2 small zucchini or yellow squash (or 1 of each), sliced (1/2 lb.)
  • 1/4 cup 12% fat peanut flour
  • 1 (15 or 16 ounce) can red beans, rinsed, drained
  • 1/2 cup coarsely chopped roast peanuts
  • 1/2 cup chopped cilantro (optional)
  • 1/2 cup chopped cilantro (optional)
Preparation
  1. In a large saucepan, heat oil over medium heat. Add onion; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Sprinkle seasonings over vegetables; sauté 1 minute. Add 2-1/2 cups of the broth and sweet potatoes. Bring to a boil over high heat. Reduce heat; cover and simmer 12 minutes, stirring occasionally. Stir in squash; cover and simmer 5 to 6 minutes or until vegetables are tender, stirring once.
  2. Whisk together peanut flour and remaining 1/2 cup broth. Stir into stew; simmer uncovered 5 minutes or until stew has thickened. Stir in beans; heat through. Ladle into four shallow bowls. Top with peanuts and, if desired, cilantro. Serve with lime wedges.
Serves Serving Size: 17.7oz
Compliments Of: national peanut board




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Rice Pilaf with Parmigiano Reggiano Recipe

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Ingredients
  • 2 tablespoons butter
  • 1/4 cup slivered almonds
  • 4 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1 cup white rice
  • 2-1/4 cups vegetable broth
  • 1/2 cup grated Parmigiano Reggiano
  • 1 tablespoon chopped fresh dill

Preparation
  1. In a medium saucepan, over medium heat, melt butter. Add almonds, cook, and stir 3 to 4 minutes, until golden. Add scallions and garlic, cook 3 minutes or until softened. Stir in rice and 1-3/4 cups of the broth. Increase heat to high and bring to a boil. Reduce heat to medium low, cover and simmer 15 to 20 minutes, until rice is just tender and broth is absorbed. Stir in remaining broth, Parmigiano Reggiano and dill.

Yield: 4 to 6 portions; 3 cups
Compliments Of: Legends from Europe

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Citrus Salad with Honey Nut Dressing Recipe

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Ingredients
  • 1/4 cup grape seed oil (can substitute canola oil)
  • Juice from two juice oranges
  • Juice from one lemon
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon pepper
  • Salt to taste
  • 8 cups baby arugula (can substitute mixed greens)
  • 1 pink grapefruit, in segments
  • 1 orange, in segments
  • 1 cup cold green grapes
  • 1/2 cup dried, sweetened cranberries (such as Craisins)
  • 1 cup pecans, toasted and chopped
Preparation
  1. In a medium bowl whisk together the oil, orange juice, lemon juice, vinegar, honey, pepper and salt. Place the salad greens on a plate. Top the arugula with the grapefruit segments, orange segments, grapes, cranberries and pecans. Drizzle the dressing over the entire salad.

Serves Servings 4
Compliments Of: smithfield



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Fruit & Yogurt Elbow Salad Recipe

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Ingredients
  • 1 box Dreamfields Elbows
  • 1-1/2 cups low-fat vanilla yogurt (see notes below)
  • 1 tablespoon honey (optional)
  • 1 teaspoon ground cinnamon
  • 4 cups fruit (see notes below)
  • 1/4 cup chopped fresh mint (optional)
  • 1/3 cup sliced almonds, toasted
Preparation
  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl.
  2. Meanwhile, in medium bowl, stir together yogurt, honey and cinnamon. Toss with elbows.Add fruit and mint, if desired; toss gently to combine.Sprinkle with almonds. Refrigerate leftovers, covered, up to 1 day. (Let stand at room temperature 10 to 15 minutes before serving if refrigerated.

Notes:
  • Either Greek or traditional yogurt can be used.
  • Choose one or more favorite fruits cut into bite-sized pieces. Suggestions: apples, blueberries, cantaloupe, grapes, kiwi, nectarines, peaches, raspberries, strawberries, watermelon.
Serves Servings 8-10
Compliments Of: Dreamfields



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KALE PINEAPPLE GINGER SMOOTHIE RECIPE

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Ingredients
  • 1 cup pineapple chunks
  • 6 slices of fresh ginger or ½ teaspoon ground ginger (or to taste)
  • ½ cup sliced celery
  • 3 cups Nature’s Greens Kale
Preparation
  1. In a blender add pineapple, ginger, celery and kale. Turn blender on high and process for 2 minutes. You may have to stop blender once to press kale into blades. Continue blending until smooth.
Serves Servings Makes two 8 oz. portion.
Compliments Of:Nature's Greens



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Green Bean Roll Ups Recipe

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Ingredients
  • 1 container of prepared dinner roll dough
  • 2 cups lightly cooked Florida green beans cut into 3-inch pieces
  • 2 teaspoons dried basil
Preparation
  1. Preheat oven to 350 degrees.
  2. Roll out each dinner roll and sprinkle with equal amounts basil. Place 5 to 6 green beans on the dough and roll up.
  3. Place rolls on baking sheet and bake for 15 minutes or until rolls are browned. Let cool and serve.
Serves Servings 8
Compliments Of: Fresh From Florida



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Fruited Barley Salad with Georgia Pecans, Granola Croutons & Maple Yogurt Dressing Recipe

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For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.

Ingredients
  • 2 cups water
  • 1 cup quick-cooking barley
  • 1/2 teaspoon salt
  • 2 (1.23-oz.) granola bars
  • 2/3 cup Georgia pecan halves
  • 1/2 cup plain low fat yogurt
  • 1/4 cup maple syrup
  • 1-1/2 cups chopped mixed fresh fruits – Recommend kiwi, strawberries and blueberries
  • Ground cinnamon
  • *Add ground cinnamon to yogurt topping to taste (optional)
Preparation
  1. In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes. Remove from heat and let stand, uncovered, 5 minutes. Spread barley on baking sheet to cool completely.
  2. Meanwhile, cut granola bars into small crouton-like cubes; set aside. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside. Combine yogurt and maple syrup, mixing until blended; set aside.
  3. When barley has cooled, transfer to a large mixing bowl. Add the granola pieces, pecan halves, and fruit mixture, tossing gently. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.
Serves Servings 6
Compliments Of:Georgia Pecan Commission



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Grape Recipes

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Holiday Buffets Taste and Look More Festive with Grapes


Chocolate Toffee Grapes Recipe


Ingredients
  • 25 green or red seedless grapes
  • 1/2 cup semisweet chocolate chips or chopped semisweet chocolate
  • 1 teaspoon vegetable oil
  • 1/2 cup finely chopped toffee bits
Preparation
  1. Put toothpicks into grapes, set aside. Line baking sheet with wax paper or parchment.
  2. In small double boiler, melt chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in microwave on high power 30 seconds, stirring once). Dip grapes in chocolate and then in toffee. Place on baking sheet lined with wax paper or parchment. Repeat until all grapes are used. Chill until set.
Serves Servings 25

White Chocolate Almond Grapes Recipe


Ingredients
  • 25 green or red seedless grapes
  • 1/2 cup white chocolate chips or chopped white chocolate
  • 1 teaspoon vegetable oil
  • 1/2 cup finely chopped salted almonds
Preparation
  1. Put toothpicks into grapes, set aside. Line baking sheet with wax paper or parchment.
  2. In small double boiler, melt chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in microwave on high power 30 seconds, stirring once). Dip grapes in chocolate and then in almonds. Place on baking sheet lined with wax paper or parchment. Repeat until all grapes are used. Chill until set.
Serves Servings 25
Compliments Of:California Table Grapes

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Grape Roquefort Canapés Recipe

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Holiday Buffets Taste and Look More Festive with Grapes


Ingredients
  • 1/4 cup cream cheese, softened
  • 1/4 cup crumbled Roquefort or other blue cheese, at room temperature
  • 1/4 cup heavy cream
  • 1 tablespoon chopped tarragon
  • 20 red seedless grapes
  • 1/3 cup finely chopped toasted pistachios or toasted walnuts
Preparation
  1. Line small baking sheet with waxed or parchment paper. Set aside.
  2. In small food processor (or mix by hand), combine cream cheese, Roquefort, heavy cream and tarragon until well mixed. Transfer to medium bowl and stir in grapes. Put nuts in small bowl. With tablespoon, scoop up grape and gently coat in cheese mixture. Roll in nuts and place on prepared baking sheet. Refrigerate 2 to 3 hours and serve.
Serves Servings 20
Compliments Of:California Table Grapes

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Vegetarian Lasagna Skillet Recipe

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Fast-Fix Dinners


Ingredients
  • 8 ounces dry bowtie pasta, uncooked
  • 2 tablespoons Olive Oil
  • 2 cups quartered, sliced zucchini
  • 1 (15-ounce) can Great Northern beans, drained, rinsed
  • 1 (16-ounce) jar light Alfredo pasta sauce
  • 1/4 teaspoon garlic salt
  • 2 (14.5-ounce) cans Hunt's Fire Roasted Diced Tomatoes, drained well
  • 1 cup shredded part-skim mozzarella cheese
Preparation
  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
  3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts. Sprinkle with Grated Parmesan Cheese.
Serves Servings 6
Compliments Of:Hunt's



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Apple-Raisin Stuffing Recipe

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Holiday Classics with a Twist

Ingredients
  • 1/4 cup (1/2 stick) butter
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 small onion, chopped (about 1/4 cup)
  • 1 can (10 1/2 ounces)Vegetable Broth
  • 4 cups Herb Seasoned Stuffing
  • 1 medium apple, cored and chopped (about 1 cup)
  • 1 1/4 cup raisins
  • 1/4 teaspoon ground cinnamon
Preparation
  1. Heat butter in 10-inch skillet over medium heat. Add celery and onion and cook until tender, stirring occasionally. Add broth and heat to boil. Remove skillet from heat. Add stuffing, apples, raisins and cinnamon and mix lightly. Spoon stuffing mixture into 1 1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until stuffing is hot.
Serves Servings 4
Compliments Of: Pepperidge Farm



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Caramelized Onion with Pancetta and Rosemary Stuffing Recipe

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Holiday Classics with a Twist

Ingredients
  • 6 tablespoons butter
  • 2 large sweet onions, diced (about 3 cups)
  • 1 package (4 ounces) cubed pancetta (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 2 tablespoons chopped fresh rosemary leaves
  • 3 cups vegetable Broth
  • 1/4 cup sherry
  • 1 package (14 ounces) Herb Seasoned Stuffing
Preparation
  1. Heat the oven to 350°F.
  2. Heat butter in 3-quart saucepan over medium heat. Add onions and cook for 15 minutes or until well browned, stirring occasionally.
  3. Stir pancetta, garlic, celery and rosemary in saucepan and cook until pancetta is well browned, stirring occasionally. Stir in broth and sherry and heat to boil. Remove saucepan from heat. Add stuffing and mix lightly. Spoon stuffing mixture into greased 3-quart casserole. Cover casserole.
  4. Bake for 30 minutes or until stuffing mixture is hot.
Serves Servings 12
Compliments Of: Pepperidge Farm



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Grape Relish Recipe

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Holiday Buffets Taste and Look More Festive with Grapes

Ingredients
  • 2 cups finely chopped red and green seedless grapes
  • 2 tablespoons minced shallot
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon safflower or vegetable oil
  • 1/4 teaspoon each salt and freshly ground pepper
  • 1 baguette, sliced thinly
Preparation
  1. In medium bowl, combine chopped grapes, shallot, thyme, vinegar, sugar, oil, salt and pepper. Transfer to small serving bowl and set aside. Makes 2 cups.
  2. To make crostini, preheat oven to 350°F. Spread baguette slices on baking sheet and toast until crisp, about 10 minutes. Let cool.
Serves Servings 8
Compliments Of: California Table Grapes



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Green Bean Corn Casserole Recipe

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Holiday:Savory Side Dish


Ingredients
  • 1 bag frozen French-style green beans
  • 1 cup celery, chopped
  • 1/2 cup sour cream
  • 1 can cream of celery soup
  • 1 can corn, drained
  • 1 green pepper, chopped
  • 1/2 cup cheddar cheese, grated (or more)
  • 1 sleeve butter crackers, finely crushed
  • 3 tablespoons melted butter
Preparation
  1. Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.
Serves Servings 8
Compliments Of: Smithfield



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