4 Mistakes You're Making With Plastic Wrap, Says Reynolds

4 Mistakes You're Making With Plastic Wrap, Says Reynolds

M Hasan    11:00 AM   

Understanding the Proper Use of Plastic Wrap in the Kitchen

Plastic wrap is a common household item that offers convenience for food storage and cooking. However, improper use can lead to a variety of issues, including melted messes, food spoilage, and even safety risks. To ensure you're using plastic wrap effectively and safely, it's important to understand its limitations and best practices.

Key Limitations of Plastic Wrap

One of the most significant drawbacks of plastic wrap is its susceptibility to melting at high temperatures. Unlike the seal found on frozen meal packaging, which is designed for oven use, standard plastic wrap is made from polyethylene—a thin and flexible material that can easily melt when exposed to heat. This means that plastic wrap should never be used in ovens, grills, or other high-heat appliances. According to Charry Edwards Brown, senior manager at Reynolds Test Kitchen, plastic wrap should not be used at temperatures above 212°F (100°C).

Risks Associated with Certain Foods

Foods high in fat or sugar can also pose challenges when using plastic wrap. Fatty foods, especially those containing unsaturated fatty acids like vegetable oils, have a low melting point and can heat up quickly. This rapid heating can cause the plastic wrap to melt or even explode, leading to chemical leaching and splattering. Similarly, sugary foods, such as caramelized sugars, can reach high temperatures quickly and create bubbling effects that make them unsafe for use with plastic wrap.

Proper Venting and Spacing

When using plastic wrap in the microwave, it’s essential to vent the wrap properly. Failure to do so can result in steam buildup, which may cause the plastic to melt or even explode. To prevent this, turn back one corner of the wrap or make a small slit to allow steam to escape. Additionally, leaving about an inch of space between the food and the plastic wrap helps reduce the risk of the wrap melting onto the food. It’s also advisable to heat food in short intervals—around three minutes—to avoid overheating.

Creating an Airtight Seal

When storing food, creating an airtight seal with plastic wrap is crucial. This helps prevent air and moisture from entering, which can lead to drying, wilting, and oxidation. An airtight seal also helps keep odors from other foods from affecting the taste of your stored items. For freezing, using double layers of plastic wrap, freezer paper, or aluminum foil can help prevent freezer burn. A useful tip from Brown is to press plastic wrap over ice cream before sealing the container, as this helps keep air out and prevents ice crystal formation.

Alternatives to Plastic Wrap

There are several alternatives to plastic wrap that can be used depending on the cooking method. For oven, toaster oven, or air fryer use, aluminum foil and parchment paper are excellent choices due to their ability to withstand higher temperatures. Air fryer liners can also simplify cleanup. For slow cookers and pressure cookers, slow cooker liners are specifically designed for these appliances. When grilling or broiling, heavy-duty aluminum foil, such as Reynolds Grill Foil, is a durable and nonstick option.

Conclusion

Plastic wrap is a versatile tool in the kitchen, but it requires careful handling to avoid potential issues. By following expert advice, such as avoiding high-heat applications, being mindful of fatty and sugary foods, and using proper venting and spacing techniques, you can maximize the benefits of plastic wrap while minimizing risks. When necessary, alternatives like aluminum foil, parchment paper, and slow cooker liners offer safe and effective options for various cooking scenarios.

5 Diabetes Meds That Don't Mix Well

5 Diabetes Meds That Don't Mix Well

M Hasan    7:00 AM   

Understanding How Foods and Drinks Affect Diabetes Medications

When managing diabetes, it's crucial to pay attention not only to the medications you take but also to the foods and drinks that may interact with them. Certain everyday items can interfere with how your medication works, potentially reducing its effectiveness or causing unwanted side effects.

Experts in the field of diabetes care emphasize the importance of understanding these interactions. For instance, some foods and drinks can alter the absorption, metabolism, or effectiveness of diabetes medications. This means that even if you're following a healthy diet, certain choices might still impact your blood sugar control.

Key Interactions Between Foods and Medications

Several types of foods and beverages are known to affect diabetes medications:

1. High-Fat Foods

While some fats are beneficial, excessive intake of saturated fats can be problematic. Meals high in fat can slow down digestion, which may delay how quickly certain medications are absorbed. This can affect how well the medication works. Examples of high-fat foods include whole-fat dairy products, processed meats, fried foods, and baked goods. These foods may also exacerbate gastrointestinal side effects from medications like GLP-1 receptor agonists.

2. Foods High in Added Sugar

Foods with added sugars, such as candy, sodas, and desserts, can cause rapid spikes in blood sugar levels. While they don't necessarily stop medications like metformin from working, they make it harder to maintain stable blood sugar. It's important to focus on whole-food sources of carbohydrates that are rich in fiber, such as beans, legumes, whole grains, and fruits.

3. Highly Processed and Refined Carbohydrates

Processed carbs like white bread, sugary cereals, chips, and pastries can lead to quick increases in blood sugar. If you're taking fast-acting insulin or mealtime medications, this spike can make it difficult for the medication to manage your glucose levels effectively. Pairing these foods with protein or healthy fats can help slow digestion and prevent sharp spikes.

4. Caffeine

Caffeine can interact with certain diabetes medications, particularly SGLT2 inhibitors, by increasing their diuretic effect. While moderate caffeine intake is generally safe, those on these medications should be mindful of their consumption. The recommended limit is around 400 milligrams per day, which is roughly equivalent to three to four cups of coffee.

5. Alcohol

Alcohol can increase the risk of low blood sugar, especially when taken with insulin or sulfonylureas. It can also worsen side effects like nausea and digestive issues. The American Diabetes Association recommends limiting alcohol intake to two drinks per day for men and one for women. Monitoring blood sugar levels closely is essential after drinking.

Tips for Managing Your Diet with Diabetes Medications

To ensure your medications work as intended, consider the following strategies:

Consider Meal Timing

Different medications may have specific instructions about when to take them relative to meals. Some need to be taken with the first bite of a meal, while others are taken before or after. Following these guidelines can help maximize the effectiveness of your treatment.

Stay Hydrated

Proper hydration is vital, especially if you're on medications like SGLT2 inhibitors, which can increase fluid loss. Drinking water and other unsweetened beverages can help maintain balance and prevent dehydration.

Monitor Portion Sizes

Some medications, such as GLP-1 receptor agonists, may require careful attention to portion sizes. Large or high-sugar meals can worsen side effects like nausea or dumping syndrome.

Use a Continuous Glucose Monitor

A continuous glucose monitor (CGM) can provide valuable insights into how different foods and medications affect your blood sugar levels. Tracking trends can help you make informed decisions about your diet and medication timing.

Be Aware of Other Medications and Supplements

Other medications and supplements can also influence blood sugar levels or interact with diabetes drugs. Always consult with your pharmacist or healthcare provider to understand potential interactions.

Final Thoughts

Managing diabetes involves more than just taking medication; it requires a thoughtful approach to diet and lifestyle. By being aware of how certain foods and drinks interact with your medications, you can better manage your condition and improve your overall health. Always seek guidance from healthcare professionals to tailor your approach to your specific needs.

Eight Tompkins County restaurants pass health inspections; five face critical violations in July

Eight Tompkins County restaurants pass health inspections; five face critical violations in July

M Hasan    4:07 PM   

Overview of Health Inspections in Tompkins County

In the month of August 2025, the Tompkins County Health Department conducted a total of 18 health inspections across various food service establishments. According to the latest reports, five of these inspections found critical violations, eight had no violations at all, and another eight had unresolved issues from previous inspections that remained unfixed.

New York State is home to over 90,000 food service establishments, including schools, nursing homes, and other facilities with on-site kitchens. These inspections are crucial for ensuring public health and safety, as they help identify and address potential risks associated with food handling and preparation.

Due to the high volume of inspections, only a selection of the highest and lowest rated restaurants is highlighted here. For more detailed information, you can access current and past health inspection reports through online platforms like data.ithacajournal.com.

Restaurants with the Most Health Violations

Several eateries in Tompkins County were flagged for having multiple violations during their most recent inspections. Here are some examples:

• Dream Poke & Tea – Located at 130 East Seneca Street in Ithaca, this establishment had one non-critical violation during its inspection on August 12, 2025.
• Fusia Bento Bar – Situated at 405 College Avenue, Ithaca, it received two violations, including one critical and one non-critical, on the same date.
• Village Taqueria And Grill – Found at 151 North Street in Dryden, this restaurant had one non-critical violation on August 12, 2025.
• Pho Time & Spicy Canton Spot – Located at 208 A Dryden Road, Ithaca, this spot had one critical violation on August 13, 2025.
• Crossroads Bar & Grille – At 3120 North Triphammer Road in Lansing, it had two violations, one critical and one non-critical, also on August 13, 2025.
• Lev Kitchen – Found at 222 East State Street in Ithaca, this restaurant had four violations, including one critical and three non-critical, on August 14, 2025.
• 4-H Acres - CCE – Located at 418 Lower Creek Road in Ithaca, it had one critical violation on August 15, 2025.
• Ha Ka Cha – Situated at 311 Third Street in Ithaca, this place had three non-critical violations on August 15, 2025.

Each of these establishments must address their violations within the specified timeframes set by health inspectors.

Establishments with Flawless Health Inspections

On the flip side, several businesses in Tompkins County passed their inspections without any violations. These include:

• Tacos Cdmx – Located at 118 West Green Street in Ithaca, this restaurant had no violations on August 12, 2025.
• Dryden Elementary - Summer Feed – Found at 118 Freeville Road in Dryden, it also had no violations on the same date.
• Sopoong – Situated at 147 Dryden Road in Ithaca, this business had no violations on August 12, 2025.
• Dryden Recreation Camp Summer Feed At Cassavant – Located at 118 Freeville Road in Dryden, it passed its inspection without any issues.
• Dryden Middle School - Summer Feed – Also at 118 Freeville Road, this school had no violations on August 12, 2025.
• Cu - Becker House – Found at Stewart Avenue in Ithaca, it had no violations on August 14, 2025.
• Scoops – Located at 104 Auburn Road in Lansing, this establishment had no violations on August 14, 2025.
• Hawi Ethiopian Cuisine – Situated at 113 South Cayuga Street in Ithaca, it passed its inspection with no violations on August 15, 2025.

These businesses demonstrated excellent adherence to health codes and provided safe dining environments for customers.

Understanding Critical and Non-Critical Violations

Health inspectors classify violations into two categories: critical and non-critical. Critical violations involve factors that could lead to foodborne illness, such as improper food storage, incorrect cooking temperatures, or unsanitary practices by food workers. These must be addressed immediately during the inspection.

Non-critical violations, while not directly linked to food safety, can affect the overall operation of an establishment. They may relate to cleanliness, maintenance, or design issues. Although less urgent, these violations still require correction within a specified timeframe.

Frequency of Health Inspections

The frequency of inspections depends on the risk level of the establishment and its history of compliance. High-risk businesses, such as full-service restaurants and school kitchens, are inspected twice a year. Medium-risk places, like pizza shops or sandwich bars, are inspected once annually. Low-risk establishments, such as coffee shops, are inspected every other year.

All health inspectors in New York are trained by the state’s Department of Health to ensure consistency in evaluations across the state.

Reporting Violations

If you suspect a food establishment is violating health standards, you can report it to the Tompkins County Health Department. An inspector will then investigate the complaint. To file a report, visit the official website for health complaints in New York.

This article was written by Ozge Terzioglu and originally published on the Ithaca Journal.

Six Healthy Foods That Taste Better Frozen, Including Spinach

Six Healthy Foods That Taste Better Frozen, Including Spinach

M Hasan    4:00 PM   

The Benefits of Frozen Produce for a Healthier Diet

Fruit and vegetables have long been recognized as essential components of a healthy diet. Whether it's the well-known "five-a-day" guideline or the growing trend of eating 30 different plants each week, fresh produce is widely seen as a cornerstone of good nutrition. However, in recent years, factors such as climate extremes, supply chain disruptions, and global market trends have made fresh fruits and vegetables less accessible. This has led to situations where produce is either too expensive, already spoiled, or simply unavailable on supermarket shelves.

In particular, certain vegetables like broccoli and cauliflower are now facing shortages in the spring due to an unusually mild autumn and winter, which caused crops to mature earlier than expected. This situation poses a challenge for maintaining a balanced diet, especially considering that only one-third of adults in the UK met the five-a-day requirement according to a 2024 report by the Office for National Statistics.

The Solution: Frozen Fruits and Vegetables

Despite these challenges, there’s a simple and effective solution that can be found just a few aisles away from the fresh produce section — frozen fruits and vegetables. These options not only offer convenience but also provide significant health benefits. Once harvested, fresh produce begins to lose its nutrients during transport and storage. In the UK, where over 47% of vegetables and 84% of fruits are imported, this nutrient loss is difficult to avoid.

Registered dietitian Nichola Ludlam-Raine explains that frozen produce is often picked at peak ripeness and frozen immediately, preserving more of its vitamins and antioxidants. “Fresh produce can spend days in transit and on supermarket shelves, during which time nutrients like vitamin C and folate can degrade,” she says. A 2015 study found that while the overall vitamin content between fresh and frozen produce is usually similar, some nutrients, particularly vitamin C, were higher in frozen items.

Six Foods That Are Better When Frozen

Here are six foods that are actually better for you when frozen:

Berries

Berries like blueberries, raspberries, and strawberries are rich in nutrients and fiber. Studies have shown that they have high antioxidant activity, which helps fight free radicals and reduce DNA damage. However, their seasonality makes them expensive when fresh. Frozen berries retain more of their vitamin C and polyphenols because they are frozen shortly after being picked. While defrosted berries may soften, they are still great in porridge, yogurt, and baking. Strawberries, on the other hand, tend to collapse when thawed, making them better suited for smoothies, compotes, and baking.

Spinach

Spinach is an excellent source of non-haem iron, folate, and various vitamins. However, its high water content means it can wilt quickly and spoil. Freezing spinach not only prevents this issue but also increases its nutritional value. Frozen spinach preserves more folate and provides a concentrated source of nutrients like iron and vitamin K. It’s ideal for use in curries, stews, and other cooked dishes.

Peas

Peas are one of the best examples of the benefits of frozen produce. Fresh peas can lose their sweetness and nutrients rapidly, while frozen peas maintain their vitamin C and B vitamins. They also retain their texture well after freezing, making them a versatile option for meals.

Sweetcorn

Sweetcorn freezes exceptionally well, retaining both its nutrients and texture. Freezing helps lock in antioxidants like lutein and zeaxanthin, which are important for eye health. These carotenoids act as filters for harmful blue light and help protect against age-related eye diseases.

Broccoli

Broccoli is a rich source of vitamin C and riboflavin (vitamin B2), which supports the nervous system and aids in energy production. Frozen broccoli often retains more vitamin C than fresh broccoli stored for several days. Additionally, studies have shown that frozen broccoli contains more riboflavin than its fresh counterpart. It should be cooked directly from frozen for best results.

Mango or Avocado

Tropical fruits like mangoes and avocados are often subject to seasonal fluctuations and transport issues. Flash-frozen tropical fruits are typically more nutritious than imported fresh ones, which are often picked underripe and lose nutrients during ripening. Riper fruits are easier to digest, allowing for better absorption of nutrients. Both mangoes and avocados are rich in vitamins C, A, and E, which protect cells from damage. Avocados, in particular, are best used in guacamole, dressings, and smoothies after thawing. Tropical fruits like mango, pineapple, and papaya are softer after thawing, making them ideal for smoothies, compotes, and sauces.

Review: Dunkin's Cereal N' Milk Latte Tastes Like Unlucky Charms

Review: Dunkin's Cereal N' Milk Latte Tastes Like Unlucky Charms

M Hasan    7:28 AM   

The New Fall 2025 Drink from Dunkin' is a Cereal Milk Latte

As the days grow shorter and the air turns cooler, coffee chains are once again rolling out their seasonal offerings. Dunkin' has been known for its pumpkin spice flavors for years, and this year is no different. However, there's a new addition to the fall menu that's generating some buzz: the Cereal N' Milk Latte. This drink is a nod to the growing trend of cereal milk in coffee, and it's making its debut as part of Dunkin's 2025 fall lineup.

The Cereal N' Milk Latte was introduced in late August, which might feel early for some, but with the weather already starting to change, it’s clear that autumn is on its way. The latte is available both hot and iced, so I decided to try both versions to see if they live up to the hype.

A Sweet and Unusual Flavor

Dunkin' has a loyal following, and many of its customers are drawn to the sweet, creamy lattes that dominate the menu. The Cereal N' Milk Latte is no exception. It’s designed to taste like the milk left at the bottom of a bowl of marshmallow cereal. The key difference here is that Dunkin' isn’t using a syrup or concentrate to achieve the flavor. Instead, they’ve created a special "cereal milk" that’s made with actual cereal, giving it a unique texture and taste.

When I ordered my first cup, I noticed a light pink milk carton being pulled from the fridge — that’s the cereal milk. Unlike other lattes, you can't customize the milk for this one, which means the flavor is set in stone. The result is a drink that’s intensely sweet, with a strong marshmallow undertone that quickly becomes overwhelming.

Nostalgia Meets Reality

Dunkin' has positioned the Cereal N' Milk Latte as a nostalgic treat, with promotional materials featuring the tagline “Tastes like Saturday Mornings.” While the idea of reliving childhood memories is appealing, the reality of the drink doesn’t quite match that sentiment. The color of the latte is pale and milky, and the overall appearance is rather unexciting. The texture is also an issue — the chalky, marshmallow-like consistency of the cereal milk is not pleasant, especially when paired with the heavy sweetness.

Even the iced version of the latte didn’t offer much relief. The flavor remains one-note, with the cereal milk overpowering any hint of espresso. The aftertaste is cloyingly sweet and has an artificial sharpness that lingers. For a drink meant to evoke warm, happy memories, it falls short in almost every way.

Other Fall Releases from Dunkin'

The Cereal N' Milk Latte isn’t the only new item hitting Dunkin's fall menu. Alongside it, customers can expect to find the Pumpkin Spice Signature Latte, Pumpkin Cold Brew with Sweet Cold Foam, and a variety of pumpkin-themed pastries, including Pumpkin Cake Donuts and an Iced Pumpkin Loaf. There’s also an expanded selection of Sabrina Carpenter's Daydream Refresher, which was introduced earlier this summer.

While these items are more traditional fall flavors, the Cereal N' Milk Latte stands out as a unique, if not entirely successful, addition. It’s only available for a limited time, so if you're curious, it might be worth trying before it disappears.

Price and Nutrition Facts

In terms of pricing, Dunkin's lattes aren’t overly expensive, but there is a noticeable difference between hot and iced versions. A medium Cereal N' Milk Latte costs $4.59 for the hot version and $5.49 for the iced one. These prices may vary depending on the location.

Nutritionally, the drink is heavy on sugar and calories. A medium Cereal N' Milk Latte contains 43 grams of sugar, 27 grams of which are added sugars. It also includes 330 milligrams of sodium, 30 milligrams of cholesterol, and 47 grams of carbs. For those who are mindful of their intake, this could be a concern.

Final Thoughts

Overall, the Cereal N' Milk Latte is an interesting experiment, but it doesn’t quite hit the mark. The flavor is too sweet, the texture is off-putting, and the overall experience lacks the charm that Dunkin' usually brings to its seasonal offerings. If you’re a fan of bold, sweet lattes, you might still enjoy it, but for most, it’s probably best to stick with the tried-and-true pumpkin spice options.

60 Cream Cheese Recipes

60 Cream Cheese Recipes

M Hasan    6:16 AM   

A Collection of Cream Cheese-Based Recipes for Every Occasion

Cream cheese is a versatile ingredient that can be used in both sweet and savory dishes. Whether you're looking for a quick snack, a fancy appetizer, or a decadent dessert, there's a cream cheese recipe to suit your taste. Below are some popular recipes that highlight the creamy texture and rich flavor of cream cheese.

Baked Crab Dip

This elegant crab dip is perfect for any gathering. It looks fancy but is surprisingly easy to make. You can even prepare it ahead of time by filling a bread bowl early in the day and chilling it until serving. Just take it out of the refrigerator 30 minutes before baking. The recipe includes 28 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 tablespoons):
- 100 calories
- 6g fat (4g saturated fat)
- 24mg cholesterol
- 140mg sodium
- 7g carbohydrate (1g sugars, 0 fiber)
- 4g protein

If you're looking for more cheesy inspiration, check out these top cream cheese dip recipes.

Birthday Cheesecake

This cheesecake combines vanilla and almond extract for a traditional birthday cake flavor. Fold in sprinkles for a colorful confetti effect and top with whipped cream and extra sprinkles. The recipe has 2 reviews and is also approved by the Test Kitchen.

Nutrition Facts (per 16 pieces):
- 404 calories
- 27g fat (14g saturated fat)
- 102mg cholesterol
- 231mg sodium
- 36g carbohydrate (28g sugars, 0 fiber)
- 5g protein

Obatzda

Known as German beer cheese dip, this creamy and delicious dish is perfect for making the night before a get-together. The recipe has 2 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 tablespoons):
- 79 calories
- 7g fat (4g saturated fat)
- 20mg cholesterol
- 183mg sodium
- 1g carbohydrate (1g sugars, 0 fiber)
- 4g protein

Red Velvet Pound Cake

This red velvet pound cake is a perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch, sprinkle some roasted pecans on top. The recipe has 3 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 639 calories
- 30g fat (14g saturated fat)
- 123mg cholesterol
- 281mg sodium
- 87g carbohydrate (67g sugars, 1g fiber)
- 7g protein

Cheese Danishes

These flaky cheese danishes are just as decadent as any breakfast pastry you'd find in a bakery. The recipe has 1 review and is approved by the Test Kitchen.

Nutrition Facts (per 1 roll):
- 359 calories
- 21g fat (12g saturated fat)
- 111mg cholesterol
- 468mg sodium
- 37g carbohydrate (12g sugars, 1g fiber)
- 7g protein

Key Lime Blondie Bars

These blondie bars combine the taste of classic key lime pie with a blondie batter and cream cheese frosting. The recipe has 6 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 blondie):
- 422 calories
- 19g fat (11g saturated fat)
- 69mg cholesterol
- 283mg sodium
- 62g carbohydrate (51g sugars, 1g fiber)
- 3g protein

Strawberry Pretzel Pie

This cool no-bake strawberry pie is the perfect cure for your sweet tooth, especially in summer. Made with pantry staples, it is as easy as pie to make. The recipe has 13 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 350 calories
- 19g fat (12g saturated fat)
- 56mg cholesterol
- 284mg sodium
- 39g carbohydrate (30g sugars, 1g fiber)
- 4g protein

Apples ‘n’ Cream Pancake

This cozy recipe is perfect for breakfast or brunch. With its own orchard, the creator uses Delicious and Winesap apples for a true midwestern meal. The recipe has 9 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 265 calories
- 16g fat (8g saturated fat)
- 108mg cholesterol
- 204mg sodium
- 24g carbohydrate (14g sugars, 1g fiber)
- 7g protein

Apricot Salad

This colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. The recipe has 2 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 cup):
- 235 calories
- 11g fat (7g saturated fat)
- 25mg cholesterol
- 121mg sodium
- 31g carbohydrate (29g sugars, 0 fiber)
- 4g protein

Mini Cherry Cheesecakes

These little cheesecakes make a fun dessert that’s just right for cooks who don’t have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! The recipe has 15 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 mini cheesecake):
- 213 calories
- 12g fat (6g saturated fat)
- 44mg cholesterol
- 127mg sodium
- 26g carbohydrate (21g sugars, 1g fiber)
- 2g protein

Pumpkin Cream Cheese Bread

This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. The recipe has 49 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 189 calories
- 8g fat (2g saturated fat)
- 27mg cholesterol
- 132mg sodium
- 27g carbohydrate (17g sugars, 1g fiber)
- 3g protein

Spinach Turnovers

The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. The recipe has 3 reviews and is a contest winner.

Nutrition Facts (per 1 turnover):
- 103 calories
- 8g fat (4g saturated fat)
- 23mg cholesterol
- 129mg sodium
- 6g carbohydrate (1g sugars, 0 fiber)
- 2g protein

Pineapple Sheet Cake

This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. The recipe has 61 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 315 calories
- 12g fat (5g saturated fat)
- 38mg cholesterol
- 227mg sodium
- 49g carbohydrate (39g sugars, 1g fiber)
- 4g protein

Duo Tater Bake

This creamy and comforting potato dish is a winner with family and friends. The recipe has 22 reviews and is a contest winner.

Nutrition Facts (per 3/4 cup):
- 236 calories
- 12g fat (8g saturated fat)
- 38mg cholesterol
- 246mg sodium
- 25g carbohydrate (7g sugars, 2g fiber)
- 5g protein

Banana Cake

As a mother of three sons, the creator always has sweets in her kitchen. This banana cake is often requested for family picnics and dinners. The recipe has 45 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 416 calories
- 15g fat (6g saturated fat)
- 42mg cholesterol
- 269mg sodium
- 66g carbohydrate (47g sugars, 1g fiber)
- 4g protein

Red Velvet Thumbprint Cookies

These festive sugar-coated red velvet cookies are perfect for Christmas. They’re just as delicious as they are beautiful. The recipe has 9 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 cookie):
- 166 calories
- 10g fat (6g saturated fat)
- 33mg cholesterol
- 39mg sodium
- 19g carbohydrate (10g sugars, 0 fiber)
- 2g protein

Shrimp Spread

There's no secret to this creamy seafood appetizer—it's simply delicious! The recipe has 13 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 tablespoons):
- 136 calories
- 10g fat (5g saturated fat)
- 62mg cholesterol
- 372mg sodium
- 4g carbohydrate (3g sugars, 1g fiber)
- 8g protein

Pecan Pumpkin Dessert

This treat is made for Thanksgiving. A friend gave the recipe, and it has since been shared with many others. The recipe has 18 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 568 calories
- 33g fat (17g saturated fat)
- 94mg cholesterol
- 396mg sodium
- 60g carbohydrate (43g sugars, 3g fiber)
- 7g protein

Cucumber Canapes

These delicate finger sandwiches with a creamy herb spread are always a hit. The recipe has 4 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 canape):
- 120 calories
- 9g fat (2g saturated fat)
- 7mg cholesterol
- 134mg sodium
- 8g carbohydrate (1g sugars, 1g fiber)
- 2g protein

Easy Cheese-Stuffed Jalapenos

A few years ago, the creator saw a man buying a big bag of jalapeno peppers and learned this recipe from him. The recipe has 24 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 141 calories
- 12g fat (8g saturated fat)
- 39mg cholesterol
- 200mg sodium
- 3g carbohydrate (0 sugars, 1g fiber)
- 6g protein

Potato Chowder

This savory potato soup is made with cream cheese and bacon. The recipe has 58 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 cup, without bacon):
- 179 calories
- 9g fat (5g saturated fat)
- 25mg cholesterol
- 690mg sodium
- 21g carbohydrate (2g sugars, 2g fiber)
- 4g protein

Red Velvet Jar Cake

These red velvet jar cakes are perfect for friends, family, and teachers. The recipe has 1 review and is approved by the Test Kitchen.

Nutrition Facts (per 1 serving):
- 530 calories
- 28g fat (13g saturated fat)
- 64mg cholesterol
- 358mg sodium
- 70g carbohydrate (52g sugars, 2g fiber)
- 6g protein

Spinach-Beef Spaghetti Pie

With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit. The recipe has 12 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 377 calories
- 21g fat (11g saturated fat)
- 130mg cholesterol
- 544mg sodium
- 24g carbohydrate (5g sugars, 3g fiber)
- 22g protein

Fruit-Topped Blintzes

These blintzes are a fruity version of the original. The recipe has 3 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 blintzes):
- 340 calories
- 19g fat (10g saturated fat)
- 283mg cholesterol
- 237mg sodium
- 29g carbohydrate (13g sugars, 0 fiber)
- 14g protein

Chicken in Puff Pastry

This dish is made with just five ingredients and is easy to entertain friends with. The recipe has 17 reviews and is a contest winner.

Nutrition Facts (per 1 each):
- 496 calories
- 30g fat (12g saturated fat)
- 115mg cholesterol
- 571mg sodium
- 36g carbohydrate (1g sugars, 5g fiber)
- 19g protein

Reuben Dip

This slow-cooked spread tastes just like the popular Reuben sandwich. The recipe has 29 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 tablespoons):
- 58 calories
- 5g fat (3g saturated fat)
- 18mg cholesterol
- 126mg sodium
- 1g carbohydrate (1g sugars, 0 fiber)
- 2g protein

Cool Strawberry Cream

This fruity, luscious dessert makes a wonderful ending to a special dinner. The recipe has 4 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece with about 2 tablespoons sauce):
- 198 calories
- 10g fat (6g saturated fat)
- 27mg cholesterol
- 62mg sodium
- 26g carbohydrate (23g sugars, 2g fiber)
- 2g protein

Pineapple Ham Casserole

This casserole features pineapple, which is an important fruit crop in Hawaii. The recipe has 19 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 each):
- 527 calories
- 34g fat (19g saturated fat)
- 139mg cholesterol
- 1541mg sodium
- 34g carbohydrate (11g sugars, 1g fiber)
- 22g protein

Creamy Strawberry Crepes

Wrap summer-ripe strawberries and creamy filling into these delicate crepes for an elegant brunch entree. The recipe has 10 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 crepes):
- 415 calories
- 26g fat (16g saturated fat)
- 115mg cholesterol
- 163mg sodium
- 40g carbohydrate (28g sugars, 2g fiber)
- 7g protein

Italian Cream Cake

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. The recipe has 33 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 736 calories
- 41g fat (19g saturated fat)
- 117mg cholesterol
- 330mg sodium
- 90g carbohydrate (75g sugars, 2g fiber)
- 7g protein

Baked Chicken Burritos

This mouthwatering southwestern burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. The recipe has 16 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 burritos):
- 760 calories
- 44g fat (23g saturated fat)
- 177mg cholesterol
- 1608mg sodium
- 40g carbohydrate (2g sugars, 2g fiber)
- 51g protein

Berry-Cream Cookie Snaps

These cute cookies are crispy on the outside and light and fluffy inside. The recipe has 6 reviews and is a contest winner.

Nutrition Facts (per 1 cookie):
- 72 calories
- 4g fat (3g saturated fat)
- 12mg cholesterol
- 44mg sodium
- 8g carbohydrate (7g sugars, 0 fiber)
- 1g protein

Cheesecake

This recipe has been passed on to dozens of folks. The creator's daughter served it for her wedding instead of traditional cake. The recipe has 19 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 504 calories
- 36g fat (20g saturated fat)
- 131mg cholesterol
- 357mg sodium
- 40g carbohydrate (30g sugars, 1g fiber)
- 7g protein

Grape Salad

Everyone raves when this refreshing, creamy grape salad is brought to potlucks. The recipe has 170 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 3/4 cup):
- 131 calories
- 6g fat (3g saturated fat)
- 17mg cholesterol
- 35mg sodium
- 19g carbohydrate (18g sugars, 1g fiber)
- 2g protein

Peanut Butter Pudding Dessert

This layered dessert appeals to all ages. The recipe has 48 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 406 calories
- 25g fat (13g saturated fat)
- 33mg cholesterol
- 288mg sodium
- 40g carbohydrate (25g sugars, 1g fiber)
- 7g protein

Hash Brown Broccoli Bake

This dish is perfect for a potluck or holiday buffet. The recipe has 6 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 3/4 cup):
- 216 calories
- 15g fat (9g saturated fat)
- 42mg cholesterol
- 334mg sodium
- 13g carbohydrate (3g sugars, 2g fiber)
- 9g protein

Creamed Corn with Cream Cheese

Five ingredients are all you'll need for this popular creamed corn recipe. The recipe has 27 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 3/4 cup):
- 378 calories
- 26g fat (16g saturated fat)
- 74mg cholesterol
- 439mg sodium
- 34g carbohydrate (5g sugars, 4g fiber)
- 8g protein

Marshmallow-Almond Key Lime Pie

This pie has a smooth marshmallow layer on top, making it stand out as a crowd favorite. The recipe has 18 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 587 calories
- 35g fat (18g saturated fat)
- 115mg cholesterol
- 235mg sodium
- 60g carbohydrate (42g sugars, 2g fiber)
- 12g protein

Raspberry Cream Pie

This recipe is delicious with either fresh-picked or frozen raspberries. The recipe has 27 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 507 calories
- 28g fat (14g saturated fat)
- 70mg cholesterol
- 196mg sodium
- 61g carbohydrate (46g sugars, 4g fiber)
- 4g protein

Pina Colada Fruit Dip

This tropical dip can be served as an appetizer or a dessert. The recipe has 14 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1/4 cup):
- 186 calories
- 10g fat (6g saturated fat)
- 25mg cholesterol
- 96mg sodium
- 24g carbohydrate (19g sugars, 0 fiber)
- 2g protein

Vanilla Bean Cupcakes

These cupcakes are loved by the creator's son. The recipe has 10 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 cupcake):
- 266 calories
- 13g fat (8g saturated fat)
- 56mg cholesterol
- 143mg sodium
- 36g carbohydrate (24g sugars, 0 fiber)
- 3g protein

Crab & Artichoke Dip

This rich and creamy snack is a favorite among the creator's girlfriends. The recipe has 1 review and is approved by the Test Kitchen.

Nutrition Facts (per 1/4 cup, without crackers):
- 158 calories
- 12g fat (8g saturated fat)
- 50mg cholesterol
- 279mg sodium
- 3g carbohydrate (1g sugars, 0 fiber)
- 9g protein

Make-Ahead Mashed Potatoes

This mashed potato casserole is super rich and delicious. The recipe has 97 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 3/4 cup):
- 354 calories
- 20g fat (12g saturated fat)
- 56mg cholesterol
- 400mg sodium
- 40g carbohydrate (3g sugars, 5g fiber)
- 7g protein

Spinach Dip-Stuffed Mushrooms

These stuffed mushrooms are easy to make and perfect for traveling. The recipe has 8 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 stuffed mushroom):
- 44 calories
- 3g fat (2g saturated fat)
- 9mg cholesterol
- 100mg sodium
- 1g carbohydrate (1g sugars, 0 fiber)
- 2g protein

Lemon-Blueberry Pound Cake

This moist lemon-blueberry cake pairs perfectly with vanilla ice cream. The recipe has 58 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 434 calories
- 10g fat (6g saturated fat)
- 78mg cholesterol
- 281mg sodium
- 80g carbohydrate (54g sugars, 1g fiber)
- 7g protein

Artichoke Phyllo Cups

These adorable phyllo cups are a bite-sized version of rich, creamy artichoke dip. The recipe has 2 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 appetizer):
- 70 calories
- 4g fat (1g saturated fat)
- 4mg cholesterol
- 149mg sodium
- 6g carbohydrate (0 sugars, 0 fiber)
- 2g protein

Cream Cheese Spritz Cookies

These Christmastime classics are highlighted with orange and cinnamon. The recipe has 11 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 cookie):
- 56 calories
- 3g fat (1g saturated fat)
- 4mg cholesterol
- 20mg sodium
- 6g carbohydrate (3g sugars, 0 fiber)
- 1g protein

Garlic-Herb Bagel Spread

This creamy spread is loaded with oregano, basil, garlic and feta. The recipe has 1 review and is approved by the Test Kitchen.

Nutrition Facts (per 2 tablespoons):
- 68 calories
- 6g fat (4g saturated fat)
- 15mg cholesterol
- 71mg sodium
- 2g carbohydrate (1g sugars, 0 fiber)
- 2g protein

Pink Lemonade Stand Cake

This moist and creamy cake has a tangy, citrusy touch. The recipe has 9 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 732 calories
- 39g fat (24g saturated fat)
- 172mg cholesterol
- 291mg sodium
- 91g carbohydrate (68g sugars, 1g fiber)
- 7g protein

Carrot Cake with Pecan Frosting

This homey, old-fashioned version of carrot cake is requested by the creator's husband. The recipe has 12 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 slice):
- 557 calories
- 27g fat (10g saturated fat)
- 72mg cholesterol
- 358mg sodium
- 74g carbohydrate (57g sugars, 2g fiber)
- 6g protein

Mediterranean Pastry Pinwheels

These quick appetizers are irresistible with the flavors of sun-dried tomatoes and pesto. The recipe has 6 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 appetizer):
- 170 calories
- 13g fat (5g saturated fat)
- 18mg cholesterol
- 227mg sodium
- 11g carbohydrate (1g sugars, 2g fiber)
- 4g protein

Pineapple Upside-Down Cheesecake

This recipe looks like the classic pineapple upside-down cake but gets even tastier as a pineapple upside-down cheesecake. The recipe has 3 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 piece):
- 549 calories
- 24g fat (13g saturated fat)
- 117mg cholesterol
- 298mg sodium
- 79g carbohydrate (72g sugars, 1g fiber)
- 6g protein

Fontina Rolled Chicken

This chicken with fontina and cream cheese is like a blissful trip to Italy. The recipe has 9 reviews and is a contest winner.

Nutrition Facts (per 1 serving):
- 561 calories
- 32g fat (14g saturated fat)
- 213mg cholesterol
- 962mg sodium
- 15g carbohydrate (2g sugars, 2g fiber)
- 51g protein

Cranberry Cream Cheese French Toast

This French toast bake is a great brunch dish for Christmas morning. The recipe has 4 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 1 serving):
- 375 calories
- 19g fat (10g saturated fat)
- 231mg cholesterol
- 382mg sodium
- 38g carbohydrate (18g sugars, 1g fiber)
- 13g protein

Heirloom Tomato Pie

This tomato pie is made with produce from the creator's neighbors. The recipe has 4 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 322 calories
- 25g fat (14g saturated fat)
- 71mg cholesterol
- 590mg sodium
- 14g carbohydrate (3g sugars, 1g fiber)
- 10g protein

Creme de Menthe Squares

This layered bar hits all the sweet spots: it’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. The recipe has 6 reviews and is a contest winner.

Nutrition Facts (per 1 piece):
- 371 calories
- 21g fat (11g saturated fat)
- 58mg cholesterol
- 232mg sodium
- 43g carbohydrate (27g sugars, 1g fiber)
- 4g protein

Cool and Creamy Fruit Salad

This fruit salad has been enjoyed by the creator's family for 25 years. The recipe has 1 review and is approved by the Test Kitchen.

Bagel with a Veggie Schmear

This recipe was given by the creator's favorite bagel shop in New York City. The recipe has 2 reviews and is approved by the Test Kitchen.

Nutrition Facts (per 2 open-faced sandwiches):
- 341 calories
- 6g fat (3g saturated fat)
- 22mg cholesterol
- 756mg sodium
- 56g carbohydrate (15g sugars, 10g fiber)
- 20g protein

Dilly Cheese Ball

This herby cheese spread is devoured by the creator's whole family. The recipe has 4 reviews and is a contest winner.

Nutrition Facts (per 2 tablespoons):
- 100 calories
- 8g fat (4g saturated fat)
- 22mg cholesterol
- 244mg sodium
- 5g carbohydrate (1g sugars, 0 fiber)
- 3g protein

Pinwheels

These tortilla roll ups are always a hit. The recipe has 70 reviews and is a contest winner.

Nutrition Facts (per 1 pinwheel):
- 63 calories
- 4g fat (2g saturated fat)
- 8mg cholesterol
- 119mg sodium
- 5g carbohydrate (1g sugars, 0 fiber)
- 2g protein

Recipes Using Cream Cheese FAQ

What can I make with leftover cream cheese?
Leftover cream cheese can easily be turned into quick dips, sweet desserts or savory spreads for crusty bread using just a few extra ingredients. Whip heavy cream, sugar and cream cheese until thick to top berries and prepared pound cake for a no-bake treat. Melt a bit into scrambled eggs, mashed potatoes, mac and cheese or marinara sauce for a creamy upgrade. Add it gradually to recipes as it will thicken sauces, and too much cream cheese can make it taste sticky or tacky.

How do you soften cream cheese quickly?
To soften cream cheese quickly, cut the block into cubes and let it sit at room temperature for about 15 minutes. If you’re short on time, place an unwrapped block in a microwave-safe bowl and warm it for 5 seconds at a time until soft but not melted. If the cream cheese starts to liquify, refrigerate, stirring frequently, until it has thickened just enough to smoothly beat it into batters, like your favorite cheesecake recipe.

How do you prevent cream cheese from curdling when cooking?
Cream cheese is much less likely to curdle than sour cream or yogurt, but sudden temperature changes or extremely high heat can cause separation. To keep cream cheese from curdling when cooking, bring it to room temperature and stir it into warm, not boiling liquids. For creamy sauces or soups, add cream cheese at the end of cooking until fully melted and hot but not vigorously boiling.

Red States Push for Soda Ban Legislation

Red States Push for Soda Ban Legislation

M Hasan    7:04 AM   

The Rise of Soda and Candy Bans in SNAP Programs

Republican-led states are taking a bold step by pushing to ban soda and candy from their food stamp programs, aligning with the "Make America Healthy Again" (MAHA) movement. This initiative has shifted traditional political lines, as both parties have shown interest in restricting sugary drinks within the Supplemental Nutrition Assistance Program (SNAP). However, it is the Trump administration that has taken the lead in encouraging states to implement such changes.

Colorado stands out as the only blue state to receive approval for a soda ban waiver. It also proposed expanding SNAP benefits alongside limiting their scope. While previous attempts at regulating soda have largely focused on blue cities, such as New York City under Mayor Michael Bloomberg, the current push under MAHA has seen a shift in support toward Republican states.

Robert F. Kennedy Jr., the face of MAHA, has been working closely with Agriculture Secretary Brooke Rollins to promote these bans. Although he does not run SNAP, which is managed by the U.S. Department of Agriculture (USDA), his influence has been significant. In just six months, 12 state waivers have been approved by USDA to restrict SNAP recipients from purchasing certain items like soft drinks, sugary beverages, energy drinks, and candy.

Kennedy has emphasized the importance of free choice, stating that while individuals should be able to buy sugary drinks, the U.S. taxpayer should not bear the cost. The states that have claimed these waivers include Arkansas, Colorado, Florida, Idaho, Indiana, Iowa, Louisiana, Nebraska, Oklahoma, Texas, Utah, and West Virginia.

However, the idea of policing the shopping carts of low-income Americans has raised concerns among anti-hunger advocates. They argue that such restrictions are paternalistic and stigmatizing. Additionally, nutrition experts point out that there is limited evidence showing that these bans lead to better health outcomes. Joelle Johnson, deputy director for Healthy Food Access at the Center for Science in the Public Interest, noted that there is no solid evidence to support claims that these restrictions will reduce diet-related diseases.

The SNAP waivers are part of pilot programs, allowing states to conduct research on the impact of these restrictions. Barry Popkin, a professor of nutrition at the University of North Carolina, believes these waivers are more about showing support for MAHA than making meaningful changes. He argues that they do little more than allow states to claim they can’t buy junk food.

Historically, some Republicans have supported soda bans as a way to cut spending on SNAP. Advocates remain skeptical about the latest push, especially given the broader efforts to reduce SNAP funding. The Foundation for Government Accountability, a conservative think tank, has been actively promoting these waivers, aiming to reshape public assistance programs and cut spending.

Experts warn of a potential slippery slope, where restricting eligible items could lead to reduced benefits for SNAP participants. Priya Fielding-Singh, director of policy and programs at the George Washington University’s Global Food Institute, suggests that any moves to restrict purchases should be paired with efforts to improve access to healthy food. So far, none of the red state waivers have addressed this issue.

Governor Jared Polis of Colorado praised the waiver as a step toward improving health outcomes and reducing obesity rates. However, the Trump administration has not yet approved a separate waiver for hot foods like rotisserie chicken or soup. Democratic governors Laura Kelly of Kansas and Katie Hobbs of Arizona have vetoed bills that would have allowed their states to submit similar waivers.

Kennedy has expressed hope that more blue states will follow suit, citing commitments from Democratic governors. However, he acknowledges that some may not want to be associated with the MAHA branding due to its partisan connotations. Rollins emphasized that healthy eating should be bipartisan, stating that the USDA is working with every state to promote healthier choices.

As the debate continues, the focus remains on whether these bans are truly about promoting health or if they are part of a larger effort to shrink SNAP. The distinction between these goals is crucial, as the future of the program and its impact on low-income families hangs in the balance.

Drinks That Chill - Do They Deliver?

Drinks That Chill - Do They Deliver?

M Hasan    6:37 AM   

The Rise of Calm in a Can: Functional Beverages and the Quest for Relaxation

In today’s fast-paced world, many people are turning to functional beverages as a way to find a moment of calm. These drinks, marketed as stress-relievers, are gaining popularity among those juggling careers, family life, and personal wellness goals. Lucy and Serena, two friends with busy lives, have found these drinks helpful when they feel overwhelmed or anxious.

"These drinks aren't going to eliminate all my worries," says Serena, "but if they give me a little boost, I'll take it." Lucy agrees, noting that when she feels a low-level panic, a drink like Trip can help her regain her composure.

However, not everyone is convinced about the effectiveness of these products. A recent ad from one of the industry's top brands was banned for suggesting its drinks could help with stress and anxiety. This has sparked questions about whether these beverages truly deliver on their promises.

Experts in nutrition and psychology have expressed skepticism about the impact of the small amounts of supplements found in these drinks. According to dietitian Reema Patel, the quantities may not be enough to provide the emotional balance or stress relief advertised by the industry. She points out that while some research exists on ingredients like Lion’s Mane mushroom, there is still no conclusive evidence about their effectiveness.

The functional beverage market is growing rapidly. British supermarkets have seen sales jump by 24.5% in the last year, with nearly 30% of UK households now purchasing these drinks. Brands like Trip, Rheal, Grass&Co, and Goodrays are marketing their products with ingredients such as:

• Lion’s Mane extract – a type of mushroom associated with cognitive support
• L-theanine – an amino acid found in tea, known for promoting relaxation
• Ashwagandha – an herb used in traditional medicine to reduce stress
• Magnesium – a mineral essential for overall health

While these ingredients are commonly linked to mood enhancement, energy boosting, and stress reduction, the scientific evidence supporting these claims varies. Some studies suggest that higher doses of these supplements, such as 1800mg of Lion’s Mane, may have more significant effects than what is found in typical functional beverages.

Performance nutritionist Dr. Sinead Roberts notes that supplements can make a difference for specific groups, such as athletes or individuals with nutrient deficiencies. However, she cautions that for the general population, these drinks may not offer substantial benefits. “A trace of Lion’s Mane or Ashwagandha in a fizzy drink is unlikely to make a real difference,” she adds.

Some consumers, like 25-year-old Emily May, don’t care about the science behind the drinks. She enjoys the taste and finds them a good alternative to alcohol. “I’m ADHD, so I’d need a lot more than one of these drinks to calm down,” she says.

Psychologist Natasha Tiwari highlights the fine line between advertising a product for relaxation and claiming it can treat mental health issues. She warns that the wellness sector often conflates mental health with well-being, creating a “toxic mix.” While the experience of drinking these beverages can offer temporary relief, the effects may come more from the act of taking time for oneself rather than the ingredients themselves.

For Lucy and Serena, the appeal of these drinks lies in the brief moments of peace they provide. Whether the science supports it or not, a can of calming beverage offers a welcome respite from the chaos of daily life.

Brands like Grass&Co emphasize their commitment to natural blends and expert formulation, backed by approved health claims. As the functional beverage market continues to expand, consumers must weigh the potential benefits against the lack of robust scientific evidence and consider alternatives like therapy or massage for long-term well-being.

32 Delicious Buttermilk Recipes to Finish Your Carton

32 Delicious Buttermilk Recipes to Finish Your Carton

M Hasan    4:01 AM   

A Variety of Buttermilk-Based Recipes

Buttermilk is a versatile ingredient that can be used in a wide range of recipes, from breakfast to desserts. Here are some popular buttermilk-based recipes that have been tested and approved by the Taste of Home Test Kitchen.

Chocolate Chip Pancakes

These fluffy pancakes are perfect for a weekend breakfast. Studded with mini chips, they offer a delightful combination of sweetness and texture. The recipe serves 16 pancakes and takes 20 minutes to prepare.

Nutrition Facts (2 pancakes): - Calories: 291 - Fat: 13g (4g saturated) - Cholesterol: 49mg - Sodium: 487mg - Carbohydrate: 37g (12g sugars, 2g fiber) - Protein: 7g

Buttermilk Fried Chicken

This golden oldie recipe is a family favorite. The chicken is crispy on the outside and juicy on the inside, making it a perfect addition to any picnic or dinner. The recipe serves 6 servings and takes 1 hour 10 minutes to prepare.

Nutrition Facts (5 ounces cooked chicken): - Calories: 623 - Fat: 40g (7g saturated) - Cholesterol: 106mg - Sodium: 748mg - Carbohydrate: 26g (2g sugars, 1g fiber) - Protein: 38g

Buttermilk Mashed Potatoes

These smooth mashed potatoes are a healthier alternative to traditional versions. They are flavored with buttermilk and garlic, making them both delicious and nutritious. The recipe serves 6 servings and takes 25 minutes to prepare.

Nutrition Facts (2/3 cup): - Calories: 104 - Fat: 0g (0g saturated) - Cholesterol: 2mg - Sodium: 599mg - Carbohydrate: 23g (3g sugars, 2g fiber) - Protein: 3g

Old-Fashioned Buttermilk Doughnuts

These doughnuts offer a nostalgic touch with their nutmeg and cinnamon flavor, along with a subtle burst of lemon. The recipe serves 2-1/2 dozen and takes 25 minutes to prepare.

Nutrition Facts (1 doughnut with 1 doughnut hole): - Calories: 184 - Fat: 7g (2g saturated) - Cholesterol: 18mg - Sodium: 232mg - Carbohydrate: 27g (12g sugars, 1g fiber) - Protein: 3g

Banana Bread

This banana bread is a classic that never goes out of style. It's moist and flavorful, making it a great snack or dessert. The recipe serves 1 loaf (16 pieces) and takes 1 hour 30 minutes to prepare.

Nutrition Facts (1 piece): - Calories: 257 - Fat: 13g (1g saturated) - Cholesterol: 23mg - Sodium: 171mg - Carbohydrate: 34g (21g sugars, 1g fiber) - Protein: 4g

Ranch Dressing

This homemade ranch dressing is easy to make and tastes much better than bottled versions. It’s perfect for salads and can be made in 10 minutes. The recipe serves 1 cup.

Nutrition Facts (2 tablespoons): - Calories: 66 - Fat: 7g (2g saturated) - Cholesterol: 3mg - Sodium: 131mg - Carbohydrate: 1g (1g sugars, 0 fiber) - Protein: 1g

Buttermilk-Mushroom Pork Chops

This recipe is a delicious Sunday dinner idea. The pork chops are rich, tasty, and relatively healthy. The recipe serves 6 servings and takes 3 hours 55 minutes to prepare.

Nutrition Facts (1 chop with 3/4 cup sauce): - Calories: 376 - Fat: 19g (6g saturated) - Cholesterol: 91mg - Sodium: 836mg - Carbohydrate: 11g (2g sugars, 1g fiber) - Protein: 37g

The Best Buttermilk Waffle Recipe

These golden waffles are a hit with family and friends. They are fluffy and perfect for breakfast. The recipe serves 16 waffles (4 inch) and takes 25 minutes to prepare.

Nutrition Facts (2 waffles): - Calories: 223 - Fat: 11g (2g saturated) - Cholesterol: 56mg - Sodium: 435mg - Carbohydrate: 24g (4g sugars, 1g fiber) - Protein: 6g

Buttermilk Pound Cake

This southern recipe is a family favorite. It is moist and tender, making it a perfect dessert. The recipe serves 16 servings and takes 1 hour 20 minutes to prepare.

Nutrition Facts (1 piece): - Calories: 334 - Fat: 13g (8g saturated) - Cholesterol: 78mg - Sodium: 159mg - Carbohydrate: 50g (32g sugars, 1g fiber) - Protein: 5g

Angel Biscuits

These light and wonderful biscuits are a Saturday-morning treat. They are served with butter and honey and pair well with sausage gravy. The recipe serves 2-1/2 dozen and takes 30 minutes to prepare.

Nutrition Facts (1 biscuit): - Calories: 150 - Fat: 7g (2g saturated) - Cholesterol: 1mg - Sodium: 244mg - Carbohydrate: 19g (3g sugars, 1g fiber) - Protein: 3g

Blueberry Pancakes

These pancakes are hearty and delicious, thanks to the combination of oats, cornmeal, and buttermilk. The recipe serves 12 pancakes and takes 25 minutes to prepare.

Nutrition Facts (3 pancakes): - Calories: 332 - Fat: 10g (2g saturated) - Cholesterol: 50mg - Sodium: 746mg - Carbohydrate: 52g (18g sugars, 2g fiber) - Protein: 9g

Red Velvet Cheesecake

This festive cheesecake is a must-have for Christmas. It has a red velvet filling, cream cheese frosting, and a chocolate cookie crumb crust. The recipe serves 16 servings and takes 1 hour 30 minutes to prepare.

Nutrition Facts (1 piece): - Calories: 463 - Fat: 29g (17g saturated) - Cholesterol: 131mg - Sodium: 276mg - Carbohydrate: 46g (39g sugars, 1g fiber) - Protein: 7g

Coconut Chicken Tenders with Creamy Caribbean Salsa

This recipe offers a fun change of pace with its tropical flavor. The salsa adds a fresh and bright taste to the chicken tenders. The recipe serves 8 servings and takes 1 hour to prepare.

Nutrition Facts (1 serving): - Calories: 402 - Fat: 13g (7g saturated) - Cholesterol: 65mg - Sodium: 315mg - Carbohydrate: 41g (15g sugars, 6g fiber) - Protein: 31g

Orange Buttermilk Cupcakes

These cupcakes are a sweet treat with an orange flavor. They are perfect for any occasion. The recipe serves 9 servings and takes 40 minutes to prepare.

Nutrition Facts (1 cupcake): - Calories: 201 - Fat: 5g (3g saturated) - Cholesterol: 35mg - Sodium: 208mg - Carbohydrate: 37g (21g sugars, 0 fiber) - Protein: 3g

Old-Fashioned Whoopie Pies

These soft chocolate sandwich cookies filled with white frosting are a family favorite. They are a treat that never lasts long. The recipe serves 2 dozen and takes 45 minutes to prepare.

Nutrition Facts (1 whoopie pie): - Calories: 244 - Fat: 11g (3g saturated) - Cholesterol: 19mg - Sodium: 116mg - Carbohydrate: 33g (20g sugars, 1g fiber) - Protein: 3g

Buttermilk Cake with Caramel Icing

This cake and caramel icing are tender and melt in your mouth. It has been a family favorite since the 1970s. The recipe serves 16 servings and takes 1 hour 20 minutes to prepare.

Nutrition Facts (1 piece): - Calories: 419 - Fat: 17g (11g saturated) - Cholesterol: 79mg - Sodium: 230mg - Carbohydrate: 63g (44g sugars, 1g fiber) - Protein: 4g

Blueberry Zucchini Squares

These squares combine shredded zucchini and fresh blueberries for a nifty combo. They are a great addition to any meal. The recipe serves 2 dozen and takes 1 hour to prepare.

Nutrition Facts (1 piece): - Calories: 270 - Fat: 8g (5g saturated) - Cholesterol: 36mg - Sodium: 197mg - Carbohydrate: 47g (33g sugars, 1g fiber) - Protein: 3g

Nashville Hot Chicken

This recipe is a tribute to Tennessee's famous Nashville hot chicken. The air-fried version is almost better than the original. The recipe serves 6 servings and takes 40 minutes to prepare.

Nutrition Facts (5 ounces cooked chicken): - Calories: 419 - Fat: 21g (3g saturated) - Cholesterol: 96mg - Sodium: 367mg - Carbohydrate: 21g (5g sugars, 1g fiber) - Protein: 39g

Southern Dressing

This cornbread dressing is a family favorite. It’s a variation of the traditional recipe without the chicken. The recipe serves 12 servings and takes 1 hour 25 minutes to prepare.

Nutrition Facts (2/3 cup): - Calories: 236 - Fat: 12g (2g saturated) - Cholesterol: 83mg - Sodium: 969mg - Carbohydrate: 25g (2g sugars, 2g fiber) - Protein: 7g

Devil's Food Snack Cake

This cake is easy to transport and great for potlucks. It has no frosting, making it ideal for camping trips. The recipe serves 24 servings and takes 1 hour 5 minutes to prepare.

Nutrition Facts (1 piece): - Calories: 174 - Fat: 9g (3g saturated) - Cholesterol: 23mg - Sodium: 91mg - Carbohydrate: 22g (13g sugars, 2g fiber) - Protein: 3g

Utah Buttermilk Scones

These scones are light and airy, with a delightful taste. They are a family favorite that is often enjoyed with honey butter. The recipe serves 2 dozen and takes 35 minutes to prepare.

Nutrition Facts (1 scone): - Calories: 184 - Fat: 10g (3g saturated) - Cholesterol: 18mg - Sodium: 116mg - Carbohydrate: 21g (5g sugars, 1g fiber) - Protein: 3g

German Pancakes

These golden pancakes are a great addition to a skier's theme breakfast. They are served with homemade buttermilk syrup, making them a unique treat. The recipe serves 8 servings (2 cups syrup) and takes 30 minutes to prepare.

Nutrition Facts (1 piece with 1/4 cup syrup): - Calories: 428 - Fat: 19g (11g saturated) - Cholesterol: 203mg - Sodium: 543mg - Carbohydrate: 56g (42g sugars, 0 fiber) - Protein: 8g

Pink Cupcakes

These pink cupcakes are perfect for a birthday celebration. Even those not fond of pink will enjoy them. The recipe serves 2 dozen and takes 55 minutes to prepare.

Nutrition Facts (1 cupcake): - Calories: 266 - Fat: 15g (9g saturated) - Cholesterol: 57mg - Sodium: 154mg - Carbohydrate: 29g (20g sugars, 0 fiber) - Protein: 3g

Homemade Irish Soda Bread

This Irish bread is moist and delicious, with plenty of raisins. It is considered the best soda bread ever tried. The recipe serves 1 loaf (16 pieces) and takes 1 hour 20 minutes to prepare.

Nutrition Facts (1 piece): - Calories: 223 - Fat: 4g (2g saturated) - Cholesterol: 20mg - Sodium: 326mg - Carbohydrate: 43g (15g sugars, 2g fiber) - Protein: 5g

Mom’s Buttermilk Cookies

These comforting cookies are topped with thick frosting and chopped walnuts. They are a cherished recipe from the creator's mother. The recipe serves about 3 dozen and takes 30 minutes to prepare.

Nutrition Facts (1 cookie): - Calories: 135 - Fat: 4g (2g saturated) - Cholesterol: 15mg - Sodium: 88mg - Carbohydrate: 24g (17g sugars, 0 fiber) - Protein: 1g

Buckwheat Pancakes

These pancakes use buckwheat flour instead of wheat-based flour, offering a nutty flavor and hearty texture. The recipe serves 8 pancakes and takes 25 minutes to prepare.

Nutrition Facts (2 pancakes): - Calories: 195 - Fat: 6g (3g saturated) - Cholesterol: 63mg - Sodium: 667mg - Carbohydrate: 31g (11g sugars, 3g fiber) - Protein: 7g

Buttermilk Dressing

This easy buttermilk ranch dressing is perfect for serving salad to a crowd. It makes a full quart of creamy, delicious dressing. The recipe serves 32 servings (1 qt.) and takes 5 minutes to prepare.

Nutrition Facts (2 tablespoons): - Calories: 98 - Fat: 10g (2g saturated) - Cholesterol: 2mg - Sodium: 155mg - Carbohydrate: 1g (1g sugars, 0 fiber) - Protein: 1g

Spicy Fried Okra

This fried vegetable is a southern delicacy that adds excitement to any summer meal. The recipe serves 4 servings and takes 30 minutes to prepare.

Nutrition Facts (3/4 cup): - Calories: 237 - Fat: 16g (1g saturated) - Cholesterol: 1mg - Sodium: 326mg - Carbohydrate: 20g (4g sugars, 3g fiber) - Protein: 5g

Tangy Potato Salad with Radishes

This tangy side dish is great for summer and winter meals. It can be served hot with cubed ham. The recipe serves 13 servings (3/4 cup each) and takes 40 minutes to prepare.

Nutrition Facts (3/4 cup): - Calories: 227 - Fat: 11g (2g saturated) - Cholesterol: 134mg - Sodium: 185mg - Carbohydrate: 25g (3g sugars, 3g fiber) - Protein: 7g

Jalapeno Cornbread

This lightened-up version of traditional cornbread is a family favorite. It is perfect for any meal. The recipe serves 8 servings and takes 35 minutes to prepare.

Nutrition Facts (1 wedge): - Calories: 180 - Fat: 4g (1g saturated) - Cholesterol: 4mg - Sodium: 261mg - Carbohydrate: 32g (6g sugars, 2g fiber) - Protein: 6g

Avocado Dressing

This thick avocado salad dressing is made with buttermilk and plain yogurt. It gets its color from avocado and parsley. The recipe serves 2 cups and takes 5 minutes to prepare.

Nutrition Facts (2 tablespoons): - Calories: 25 - Fat: 1g (0 saturated) - Cholesterol: 1mg - Sodium: 109mg - Carbohydrate: 2g (1g sugars, 1g fiber) - Protein: 1g

Pumpkin Waffles

These waffles are a fall favorite, especially when made with frozen pumpkin puree. They are perfect for a cozy breakfast. The recipe serves 1 dozen and takes 25 minutes to prepare.

Nutrition Facts (2 waffles): - Calories: 194 - Fat: 6g (3g saturated) - Cholesterol: 83mg - Sodium: 325mg - Carbohydrate: 28g (8g sugars, 3g fiber) - Protein: 7g

Uses for Buttermilk FAQ

What can I do with leftover buttermilk?

Leftover buttermilk is great for baking recipes like buttery pound cake, birthday cakes, and tender biscuits. If you only have a small amount left, add it to creamy dips and salad dressings for added tang. Depending on the recipe, it can either thin a mayonnaise-based recipe to a pourable consistency or add body to a light vinaigrette. Buttermilk also makes an excellent marinade for chicken or fish, along with herbs and spices, to tenderize it and infuse it with flavor.

Can I make buttermilk at home?

Yes, you can easily make buttermilk at home by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit until slightly thickened, 5 to 10 minutes. The acid curdles the milk slightly, giving it the tang and texture of buttermilk. It’s not cultured, like store-bought versions, but will work well in most baking and cooking recipes. For best results, use whole or 2% milk so your homemade buttermilk isn’t too thin and watery, and measure your vinegar carefully so it’s not overly sharp. This substitute is best used just after it’s made, so it’s not ideal for recipes that rely on long resting times.

What can I substitute buttermilk with if I don’t have enough for my recipe?

If you are trying to use up your carton of buttermilk but don’t have quite enough, try plain yogurt or sour cream thinned with a bit of milk or water to make up the difference. The acidity will react with baking soda or baking powder in baked goods, so you don’t need to worry about your cakes rising differently. If you don’t have those ingredients, try other buttermilk substitutes, made with ingredients you likely have on hand.