A St. Patrick’s Day Sandwich

In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this Reuben Sandwich recipe.

Find more seasonal recipes at Culinary.net.

Watch video to see how to make this recipe!

Reuben Sandwich

Servings: 2

• 2          tablespoons butter, softened
• 4          slices rye and pumpernickel swirl bread
• 4          slices swiss cheese
• 6          ounces corned beef
• 2          tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
• 4          tablespoons sauerkraut

1. Heat nonstick skillet over medium heat.
2. Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
3. Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
4. Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
5. Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.

SOURCE:
Culinary.net

Baked Bread to Celebrate St. Patrick’s Day

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.

Find more celebratory recipes at Culinary.net.

Watch video to see how to make recipe!

Irish Potato Bread

• 2          medium or large russet potatoes
• 1          egg
• 1          egg white
• 1/3       cup canola oil
• 3/4       cup milk
• 2          tablespoons green onion, minced
• 1/2       teaspoon caraway seeds
• 3 1/4    cups all-purpose flour, plus additional for dusting and kneading
• 1 1/2    tablespoons baking powder
• 1          teaspoon salt

1. Heat oven to 375° F.
2. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
3. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
4. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
5. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

SOURCE:
Culinary.net

Lucky Shamrock Cookies

 It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.  

If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).

These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.

To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.

Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.

With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the  best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.

After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.

Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.

Watch video to see how to make this recipe!

Mint Chocolate Chip Cookies

Servings: 24-32

• 2 1/2    cups flour
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          cup butter, softened
• 1 1/4    cups sugar
• 2          eggs
• 30        drops green food coloring
• 1          teaspoon peppermint extract
• 1          package (12 ounces) chocolate chips

1. Heat oven to 375 F.
2. In large bowl, mix flour, baking soda and salt until blended. Set aside.
3. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined.
4. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.
5. Bake 11-14 minutes, or until edges are lightly browned.
6. Cool on wire racks.

SOURCE:
Culinary.net

Lucky Mint Brownie Perfection

How lucky you must be to come across this recipe just in time for St. Patrick’s Day. This one is a twisted combination of mint and sweet chocolate that’s sure to have almost anyone’s taste buds screaming “yum.” This dessert might just be the pot of gold at the end of your rainbow this year.

These Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.

All of these layers create a smooth, sweet, minty, bite-sized dessert perfect for any occasion but especially St. Patrick’s Day. The green mint color really pops off the plate, giving it some extra flare and an appetizing glow.

To start, create the soft, chocolate filled brownie. Combine brownie mix, vegetable oil, one egg, water and the chocolate syrup pouch. Bake and cool completely.

Then it’s time for some colorful, festive fun. Make the filling with powdered sugar, butter, whipping cream, softened cream cheese, a splash of peppermint extract and a few drops of green food coloring. Beat and pour over the cooled brownie pan.

The last layer is simple. In a saucepan, melt whipping cream, chocolate chips and butter until smooth. When it’s cooled to lukewarm, pour it over the filling for the final layer.

Refrigerate the Mint Brownies for two hours before serving. Cut them into bite-size pieces for small chunks that will melt in your mouth.

Find more seasonal dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Mint Brownies

Servings: 9-12

•             Nonstick cooking spray
• 1          box supreme brownie mix with chocolate syrup pouch
• 3          tablespoons water
• 1/3       cup vegetable oil
• 1          egg

Filling:

• 3 1/2    cups powdered sugar
• 1/4       cup butter, softened
• 1/4       cup whipping cream
• 5          ounces cream cheese, softened
• 1/2       teaspoon peppermint extract
• 5          drops green food color

Topping:

• 1/2       cup whipping cream
• 1          bag (12 ounces) chocolate chips
• 1/2       cup butter

Heat oven to 350 F.

1. Spray 8-by-8-inch pan with nonstick cooking spray.
2. In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.
3. To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.
4. To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.
5. Before serving, let brownies set 10 minutes at room temperature.

Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.

SOURCE:
Culinary.net

The post Try Your Luck With These Recipes for St. Patrick’s Day appeared first on SWFL Family.

The color in food comes from natural compounds called phytonutrients. These compounds help to protect the body from illness, reduce inflammation, and support vital systems such as the digestive, cardiovascular, and nervous systems. Additionally, a rainbow-rich diet supports energy levels, concentration, and physical activity – important factors for learning and play.

Eating the rainbow is especially important for growing children because their bodies and brains need a wide range of nutrients to develop properly. Eating a variety of colors also helps children develop healthy eating habits early in life. Colorful meals can encourage picky eaters to try new foods. Early exposure to a wide range of flavors and textures can increase food acceptance and reduce the risk of nutrient deficiencies.  A simple way to start is to add one new color to each meal – add berries to breakfast, eat leafy greens at lunch, and include roasted vegetables at dinner. By choosing a diverse range of colorful foods, you help to nourish your child’s body completely, support long-term health, and make meals more visually appealing and enjoyable. Eating the rainbow turns healthy eating into a habit that is both practical and delicious!

Easy color-by-color ideas kids will actually eat

If you’re not sure what counts, use this simple guide. Aim to rotate choices rather than relying on the same produce every time. Frozen fruits and vegetables count, too, and they’re often budget-friendly and easy to keep on hand.

Red

• Strawberries or watermelon cubes
• Cherry tomatoes (try them halved for easier chewing)
• Red bell pepper strips with hummus

Orange and Yellow

• Mandarin oranges or mango chunks
• Roasted sweet potato wedges
• Yellow bell pepper slices or corn added to a bowl meal

Green

• Spinach blended into a smoothie (with banana and berries)
• Cucumber coins, avocado, or green grapes
• Broccoli roasted until lightly crisp

Blue and Purple

• Blueberries (fresh or frozen) on yogurt or oatmeal
• Plums, blackberries, or purple grapes
• Red cabbage slaw in tacos or sandwiches

White and Tan

• Cauliflower “poppers” roasted with olive oil and mild seasoning
• Apples, pears, or bananas
• Mushrooms added to pasta sauce or scrambled eggs

For more information on how to keep your child healthy, visit Collier.FloridaHealth.gov.

The post Get Kids to Eat the Rainbow appeared first on SWFL Family.

St. Patrick’s Day Stew

Recipe adapted from Simply Recipes
Prep time: 30 minutes
Cook time: 1 hour, 40 minutes

Servings: 6

• 1 1/4    pounds marbled chuck beef stew meat, cut into 1 1/2-inch chunks
  
• 1          teaspoon salt, plus additional to taste, divided
  
• 1/4       cup extra-virgin olive oil
  
• 6          garlic cloves, minced
  
• 4          cups beef stock
  
• 2          cups water
  
• 1          cup extra stout beer
  
• 1          cup red wine
  
• 2          tablespoons tomato paste
  
• 1          tablespoon sugar
  
• 1          tablespoon dried thyme
  
• 1          tablespoon Worcestershire sauce
  
• 2          bay leaves
  
• 2          tablespoons butter
  
• 1          large onion, chopped
  
• 4          carrots, cut into 1/2-inch pieces
  
• 3          pounds russet potatoes, peeled and cut into 1/2-inch pieces
  
• freshly ground black pepper, to taste
  
• 2          tablespoons chopped fresh parsley

1. Sprinkle beef chunks with 1 teaspoon salt. In large pot over medium-high heat, heat olive oil.
2. Pat beef dry with paper towels and add to pot, working in batches to avoid crowding pot. Cook until browned on one side then flip and brown.
3. Add garlic cloves to pot with beef and saute 30 seconds, or until fragrant. Add beef stock, water, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir.
4. Bring mixture to simmer then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
5. In separate pot over medium heat, melt butter. Add onions and carrots; saute until golden, about 15 minutes.
6. After beef mixture simmers 1 hour, add onions, carrots and potatoes. Season with salt and pepper, to taste. Simmer uncovered until beef and vegetables are tender, about 40 minutes. Discard bay leaves and spoon excess fat.
7. Sprinkle with parsley and serve.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

To find more recipes that put tradition center stage, visit Culinary.net.

The post A Hearty Stew to Celebrate St. Patrick’s Day appeared first on SWFL Family.

Some of the best game day grub is hearty and savory but adding layers of flavor and texture can take recipes to the next level. For example, these Burger Bowls feature all the classic ingredients of a great burger, just without the bun. A tasty option for gluten-free guests or those who are cutting carbs, the bowls are made with Dandy Iceberg Lettuce from Duda Farm Fresh Foods, which boasts a legacy of quality, innovation and consistency in fresh produce cultivation since 1926.

Pulled pork, another tailgating treasure, gets an instant upgrade with the crunch of a fresh coleslaw topper and zesty pickled celery and jalapenos on the side. The winning play is to use crisp, fresh celery for the best flavors and a satisfying crunch with every bite. Since celery is 95% water and high in fiber, it leaves fans feeling comfortably full and ready to root for their favorite team.

This season, keep your snacks fresh and healthywhile winning prizes like product coupons and gift cards to stock up for the next game through the Dip It to Win It Sweepstakes. Visit dudafresh.com to learn more and find additional game day recipes.

Pulled Pork Sandwiches with Pickled Celery and Jalapenos

Recipe courtesy of The Adventure Bite

Prep time: 10 minutes
Cook time: 10 hours
Servings: 9-10

• 4 1/2 pounds pork shoulder or Boston butt
• 26 ounces sweet and spicy barbecue sauce
• 1/2 tablespoon garlic
• 1/2 tablespoon fresh cracked black pepper
• fresh sandwich buns
• Dandy Celery, cut and pickled
• jalapenos
• coleslaw (optional)
•  potato salad (optional)
•  baked beans (optional)

1. Place pork in slow cooker.
2. Mix barbecue sauce, garlic and pepper. Pour over pork shoulder.
3. Cook on low 8 1/2-10 hours or high 6-7 hours.
4. Shred meat and serve on buns with pickled celery and jalapenos. Top with coleslaw, if desired. Serve with potato salad or baked beans, if desired.

Burger Bowls

Recipe courtesy of Casa de Crews
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

Burger Bowls:

• 2 cups French fries, homemade or frozen
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1  pound ground beef or ground turkey
• 1  teaspoon Worcestershire sauce
• 1  teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Dandy Iceberg Lettuce, shredded
• 2-3 Roma tomatoes, diced
• pickle chips or spears, chopped
• cheddar cheese, shredded

Burger Sauce:

• 1/3 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard or yellow mustard
• 1 tablespoon pickle juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

1. To make burger bowls: Cook French fries according to package directions.
2. In medium skillet over medium-high heat, heat olive oil. Add onion and saute until translucent, 5-7 minutes. Add ground beef to skillet, breaking up meat with spatula. Add Worcestershire sauce, garlic powder, paprika, salt and pepper; brown until cooked through. Drain and discard excess liquid and grease.
3. To make burger sauce: In jar, mix mayonnaise, ketchup, mustard, pickle juice, Worcestershire sauce, onion powder, garlic powder and paprika well to combine.
4. Assemble bowls with layer of shredded lettuce, 3-4 ounces ground beef, diced tomatoes, pickles, cheddar cheese and 1/2 cup fries.
5. Drizzle with burger sauce and mix well.
6. Tip: Burger sauce can be made in advance and stored in refrigerator in jar with airtight lid.

SOURCE:
Duda Farm Fresh Foods

The post Easy Recipes for the Big Game appeared first on SWFL Family.

Free Christmas Dinners

St. Vincent de Paul

Families looking to get a free Christmas dinner can come to St. Vincent de Paul. 

svdpnaples.org

St. Matthew’s House 

3000 Orange Blossom Dr., Naples

Distributing Christmas dinners for those in need.

stmatthewshouse.org

Link to donate

Café of Life

26724 Nomad Dr., Bonita Springs

Serving hot meals to those who need them. 

cafeoflife.org

Englewood Methodist Church

700 E Dearborn St., Englewood

Thursday, December 25, 11:00 am-2:00 pm

This free Christmas Day dinner is open to the community. 

englewoodmethodist.com

More info

Cheap Christmas Dinners

Mel’s Diner

3650 Tamiami Trl. N., Naples

28601 Trails Edge Blvd, Bonita Springs

4820 S Cleveland Ave, Fort Myers

Explore their budget-friendly specials.

melsdiners.com

Applebee’s

5082 Airport-Pulling Rd N, Naples

Perfect for any occasion or any budget. 

applebees.com

The Fresh Market

Now – Monday, December 22

Order online and choose which holiday meal you’d like to share with your family. 

thefreshmarket.com

Seed to Table

Pick up: Wednesday, December 24, 8:00 am-3:00 pm

4835 Immokalee Rd, Naples

Check out their Christmas catering menu and order for a tasty meal to feed the whole family.

seedtotablemarket.com

Publix

Order by Wednesday, December 24

Holiday meals for as low as $10 per person. 

publix.com

Whole Foods

Now – Monday, December 22

Whatever your holiday gathering might be, Whole Foods has plenty of options for you.

wholefoodsmarket.com

iHOP

Order an iHOP family feast that’s perfect for Christmas for just $30. 

ihop.com

Ways to Help

Meals of Hope Holidays Without Hunger

Saturday, December 20, 8:15-11:00 am

Lee Civic Center, 11831 Bayshore Rd., North Fort Myers

Holiday Without Hunger events are an opportunity for friends, family, churches, teams, neighbors, businesses and other groups to give back this holiday season while having a fun time. 

Link to register

Harry Chapin Food Bank’s 2025 Holiday Matching Challenge

Help families in need get a free meal this holiday season by donating to Harry Chapin Food Bank’s Holiday Matching Challenge. 

Link to donate

Community Cooperative Holiday Outreach 

You can help the Community Cooperative feed families by donating this holiday season.

Link to donate

FK Your Diet Christmas Giving Tree

Help make a foster child or other children feel the magic of Christmas this year.

Link to donate

See local restaurants open for holiday dining

The post Where to Get Free or Budget Christmas Dinners and Ways to Help Those in Need in Southwest Florida appeared first on SWFL Family.

Why is holiday baking with kids worth the mess?

Local chefs agree that holiday baking with kids is one of the easiest ways to bond as a family and introduce children to the kitchen.

“It is a great bonding thing. It gets the kids introduced to the kitchen,” said Charlie Ragle, owner of the Kitchen Social in Naples. “It is kind of paint-by-numbers for cooking, where they learn it is not that difficult to make some really delicious food at home that is a lot healthier.”

Chef Uffe Mikkelsen of Sur La Table in Naples loves seeing kids cook with their parents. “Cooking is such a nice activity. It is not just watching a movie,” he said. “You get to be with the family. With cooking, you learn the foundation of where we come from.”

Beyond the warm memories, baking with kids teaches:

• Kitchen confidence – measuring, stirring, and following steps.
• Math skills – fractions, counting, and time.
• Healthy habits – seeing what goes into their favorite treats.
• Responsibility – cleaning up and working as a team.

Most important, your child gets to enjoy something they made with their own hands, which makes them proud and more willing to try new foods.

What easy holiday recipes can kids help make?

When you’re cooking with kids, start with foods they already love. That keeps them interested and makes success more likely.

Ragle recommends simple holiday appetizers. “Holiday appetizers are fun to make as they are very simple and can be very delicious,” he said. “A really popular appetizer for kids to make is Beef Wellington bites. It is an elegant food that is easy for kids to do.”

Kids at Kitchen Social also enjoy more unusual recipes, like bacon jam, because they feel special and “grown up” when they serve them.

In Cape Coral, young cooks at Chef’s in Progress have made everything from double-crust apple pie to hot chocolate bars with all the toppings. Some of their favorite traditions include:

• Cookie marathons – one family baked hundreds of cookies to share with neighbors and friends.
• Gingerbread projects – gingerbread men and even gingerbread Christmas trees.
• Helping with the main meal – teens pitching in to cook ham or sides for Christmas dinner.

To make holiday baking with kids easier, try:

• Prepping ingredients before you invite kids into the kitchen.
• Assigning age-appropriate jobs like stirring, sprinkling, rolling dough, or cutting simple shapes.
• Choosing one “star” recipe instead of trying to do everything in one day.
• Building in cleanup time so kids learn that part of cooking, too.

How can we make healthier holiday treats?

Holiday baking with kids doesn’t have to mean a sugar overload. Local chefs suggest balancing the sweets with lighter, more nutritious options.

Ashley Okerstrom, owner of Cooking Queens Creations, which provides in-home meal prep in Collier, Lee, and Charlotte counties, loves to make protein balls with kids. “They are one of the easiest holiday treats to make with kids,” she said. “They are healthy and totally customizable. You can use nuts, different butters; you can make them gluten-free. There are lots of different festive flavors to use like peppermint or chocolate chips. You can put whatever you want in them, and they are done in 10 minutes. Kids love to roll them out.”

Chef Shabo Emara of Shabo’s Bistro in Naples also encourages families to think about healthier options. “They can make cookies, but we have to do it in a healthy way,” he said. “With this new generation, they are not eating healthy foods, and we need to convince them to cook in healthy ways.”

He loves making cinnamon rolls and apple pie with his son. “The most important things are things that can bring the family together,” he added.

Simple ways to make your holiday baking with kids a little healthier include:

• Swapping some white flour for whole wheat or oat flour.
• Reducing sugar slightly in cookies and bars.
• Adding fruit or nuts for fiber and healthy fats.
• Offering a “healthy tray” with protein balls, cut fruit, and cheese alongside cookies.

During a season full of treats, having a few better-for-you options can help your child enjoy the holidays without overdoing it.

Where can families bake and cook together locally?

Families in Collier and Lee Counties have many options for cooking with kids, whether at home or around town.

In Naples, Kitchen Social and Sur La Table both offer hands-on classes where kids and parents can cook side by side, especially around the holidays. In Cape Coral, Chef’s in Progress runs year-round cooking classes for children, giving them a chance to practice skills they can bring back to their own kitchens.

If you’d rather stay home, you can still create a “class” feel in your own kitchen:

• Pick a theme night like “cookie lab,” “pie day,” or “appetizer party.”
• Set up stations for rolling, decorating, and packaging treats.
• Invite grandparents or neighbors to taste-test and share stories about their holiday recipes.

For more local inspiration, look for kid-friendly cooking events on the Southwest Florida family events calendar.

How does holiday cooking connect kids to culture and tradition?

Holiday baking with kids is also a powerful way to share your family’s culture and values.

Rabbi Ariel Boxman in Naples loves to make traditional Hanukkah treats with her two young sons. “It is one way for them to connect with Judaism,” she said.

“Jelly donuts are a big one,” she explained. “We like making the mini ones. You make a batter and drop it in the oil, and then we use a syringe to fill them with jelly. The reason we eat those is that Hanukkah is the Festival of Lights, and we remember the oil. So, we eat a lot of oily food.”

Her boys also enjoy shredding potatoes, adding egg, and frying latkes. Sometimes they make a healthier version with zucchini or sweet potato. “I find it to be very educational in a fun way,” Boxman said. “My boys learned fractions just by cooking with me. And I love that it is hands-on. I don’t care how messy they get. It is tactile. They get their hands in it, and then they are so proud of what they make. We make our traditional foods and share them with our neighbors.”

You can create similar traditions in your home by:

• Choosing one or two “must-make” recipes every year that belong to your family story.
• Telling the history of each dish while you cook together.
• Writing down recipes with your child so they can pass them on one day.
• Sharing extra treats with neighbors, teachers, or friends.

Whether you’re frying latkes, rolling protein balls, or decorating dozens of cookies, holiday baking with kids in SWFL can become one of your family’s favorite traditions—full of memories, skills, and delicious bites you’ll all look forward to year after year.

Holiday Recipes to Try From Local Chefs

Beef Wellington Bites

From Charlie Ragle, owner of The Kitchen Social in Naples

Ingredients

For the Bites

• 4 ounces white button mushrooms, stem ends trimmed, long stems separated from caps
• 1 clove garlic, roughly chopped
• ½ shallot, roughly chopped
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried
• 2 tablespoons unsalted butter
• 1 tablespoon sherry or white wine
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dusting
• 1 sheet frozen puff pastry, cut into 20 squares
• 1 large egg, beaten
• 4 thin slices prosciutto, cut into 5 pieces crosswise (20 pieces total)
• 1 tablespoon vegetable oil
• Beef tenderloin, cut into 20 (1-inch) cubes
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped fresh chives (for garnish)

Creamy Horseradish Sauce

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1–2 tablespoons prepared horseradish
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven.
   Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. Make the mushroom mixture.
   Add the mushrooms, garlic, shallot, and thyme to the bowl of a food processor. Pulse until finely chopped.
   In a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, about 7–8 minutes. Season with salt and pepper, then set aside to cool slightly.
3. Prepare the puff pastry.
   On a lightly floured surface, cut the puff pastry into 20 squares if not already cut. Place the squares on the prepared baking sheet.
   In a small bowl, beat the egg with 1 tablespoon water. Using a pastry brush, brush the top of each pastry square with the egg wash.
4. Assemble and bake the pastry bases.
   To each pastry square, add one piece of prosciutto. Gently press about 1 teaspoon of the mushroom mixture into the center of each square.
   Bake until the puff pastry is golden brown, about 15 minutes. Remove from the oven and set aside.
5. Cook the beef.
   Heat the vegetable oil in a medium skillet over high heat.
   Sprinkle the beef cubes with a generous pinch of salt and a few grinds of black pepper, then toss with the Dijon mustard to coat.
   Add the beef to the hot skillet and cook until browned on all sides, about 4–5 minutes. Remove from heat.
6. Make the Creamy Horseradish Sauce.
   In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, honey, and Dijon mustard. Taste and season with salt and pepper.
7. Assemble the Beef Wellington Bites.
   Transfer the baked pastries to a serving platter. Add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry.
   Drizzle each bite with the Creamy Horseradish Sauce and garnish with the chopped chives. Serve immediately.

Potato Latkes

Recipe by Rabbi Ariel Boxman

Ingredients

• 3 cups shredded potato
• ¼ cup grated onion
• 6 saltine crackers, or as needed, crushed
• 2 large eggs, beaten
• ½ teaspoon salt, or more to taste
• ¼ teaspoon ground black pepper
• ½ cup vegetable oil, or as needed

Instructions

1. Mix the latke batter.
   In a large bowl, combine the shredded potato, grated onion, crushed saltine crackers, beaten eggs, salt, and black pepper. Mix until well combined.
2. Heat the oil.
   In a heavy skillet over medium-high heat, pour in enough vegetable oil to reach about ¼ inch up the sides of the pan. Heat until shimmering.
3. Form the latkes.
   Working in batches, scoop spoonfuls of the potato mixture, first pressing the mixture against the side of the bowl to remove excess liquid. Carefully drop the mounds into the hot oil and slightly flatten each latke with the back of a spoon to create an even thickness.
4. Fry until golden and crisp.
   Cook the latkes in batches until browned and crisp, about 3 to 5 minutes per side. Adjust heat as needed to prevent burning.
5. Drain and serve.
   Transfer cooked latkes to a paper towel–lined plate to drain excess oil. Season with additional salt if desired and serve warm.

The post Holiday Baking With Kids: Simple Ways SWFL Families Can Make Memories in the Kitchen appeared first on SWFL Family.

What began decades ago as a simple gesture of support between local farmers and business leaders has grown into an opportunity for leaders from the county’s coastal and interior regions to feast on locally grown food, give thanks for a thriving community, and support the next generation of youth on the day before Thanksgiving. 

This wildly popular, fun event includes networking, live music by Back Country Boys Band, and a hearty steak lunch served with Immokalee-grown vegetables as well as beer and wine. As a true, heartfelt display of service and tradition, volunteer business leaders man the grills, and sides are served by Collier County elected officials who volunteer as celebrity servers. The event kicks off with the Collier County Sheriff’s Office Honor Guard Presentation of Colors and the official turkey pardon. This light-hearted American tradition spares a live turkey from being slaughtered for Thanksgiving.

Proceeds benefit the youth development programs of Collier County 4H, Collier County Junior Deputies, Key Clubs of Collier County, and Youth Leadership Collier. Youth beneficiaries will be on hand as volunteers to assist with a variety of fundraising opportunities. 

About Farm City BBQ

Rooted in a 68-year legacy, this cherished event began when Naples’ business leaders extended a hand to local farmers during a tough harvest year, ensuring no family would go without on Thanksgiving. The following year, the farmers returned the gesture, and a tradition of mutual support and community care was born. At its heart, Farm-City BBQ provides an opportunity to celebrate farmers, business owners, and neighbors and give thanks for the food on our tables, the hands that grow it, and the people who make this community thrive. Today, the Farm-City BBQ continues that legacy, serving up a delicious, locally sourced meal prepared by volunteers and served by Collier County elected officials. To date, the Farm-City BBQ has raised more than $630,000 for youth development programs in Collier County. To learn more, visit FarmCityBBQ.com.

The post 68th Annual Farm City BBQ Serves Up Food, Fellowship, and Purpose with its Pre-Thanksgiving Feast appeared first on SWFL Family.

Where to Get Free Thanksgiving Dinners in Collier and Lee Counties

St. Matthew’s House – Hope for the Holidays Distribution
3000 Orange Blossom Dr., Naples (Collier County)
Saturday, November 22, 7:30 am–2:30 pm
St. Matthew’s House distributes turkey dinners to Collier County families in need every Thanksgiving. Early arrival is recommended.
Visit stmatthewshouse.org

St. Vincent de Paul – Free Thanksgiving Meals
Naples location (Collier County)
This organization offers Thanksgiving meals to individuals and families in need.
Visit svdpnaples.org

Feeding the 5000: Thanksgiving Outreach
19691 Cypress View Dr., Fort Myers (Lee County)
November 15–19
Families can receive non-perishable Thanksgiving food through participating schools and churches in Lee County. Advance registration is required.

Café of Life – Holiday Meal Program
26724 Nomad Dr., Bonita Springs (Lee County)
Café of Life serves more than 550 hot Thanksgiving meals across several Lee County sites.
Visit cafeoflife.org

Where to Buy Cheap Thanksgiving Dinners in Collier and Lee Counties

Publix
Locations throughout Collier and Lee counties
Thanksgiving dinners start at less than $10 per person. Pre-order is recommended before November 24.
Order at publix.com

Bob Evans Farmhouse Kitchen
Multiple Florida locations
The Slow-Roasted Turkey Farmhouse Feast starts at $17 per person and is available for dine-in or carryout.
Visit bobevans.com

Mel’s Diner
3650 Tamiami Trail N., Naples (Collier County)
28601 Trails Edge Blvd, Bonita Springs (Lee County)
4820 S Cleveland Ave, Fort Myers (Lee County)
Thanksgiving meals start at $18 and include all the holiday favorites.
Visit melsdiners.com

iHOP
Locations in both counties
Order a Family Feast for just $30, perfect for a small family Thanksgiving.
Visit ihop.com

Volunteer and Donation Opportunities in Collier and Lee Counties

St. Matthew’s House – Thanksgiving Volunteers
Naples (Collier County)
Volunteer to help with meal distribution on November 22.
Volunteer here

Estero Church – Thanksgiving Food Build
8088 Lord’s Way, Estero (Lee County)
Setup: November 21, 3:00 pm–5:00 pm
Pack & Distribute: November 22, 8:00 am–11:00 am
Help prepare and distribute food kits for over 400 families.

Community Cooperative – Full Plates Project
Lee County
Now through November 26
Donate meal kits or help with Thanksgiving food delivery.
Donate or volunteer

Harry Chapin Food Bank – Turkey Collection
3760 Fowler St., Fort Myers (Lee County)
3940 Prospect Ave. #101, Naples (Collier County)
Now through November 20, weekdays 8:00 am–2:00 pm
Donate a frozen turkey or ham to feed families in both counties.
Visit harrychapinfoodbank.org

Capital Wealth Advisors’ Annual Turkey Drop
Partnering with St. Matthew’s House to serve Collier County residents.
Donate a meal

Naples Connect – Networking & Food Drive
1410 Pine Ridge Rd., Naples (Collier County)
Wednesday, November 19, 4:00 pm
Bring Thanksgiving donations and network with others supporting the local community.

Know of another free or low-cost Thanksgiving event or donation opportunity in Collier or Lee County?
We’d love to include it. Please email details to info@neafamily.com for consideration.

The post Where to Get Free or Cheap Thanksgiving Dinners or Donate Meals in Collier and Lee Counties appeared first on SWFL Family.

1. Watermark Grille: watermarkgrille.com​ Naples. Dine in, pick up, and delivery.
2. Seasons 52: seasons52.com Open Thanksgiving and Christmas Eve only.
3. Mel’s Diner: melsdiners.com Fort Myers, Bonita Springs, and Naples.
4. Bistro 821: bistro821.com Open Thanksgiving and Christmas Eve, and New Year’s Eve.
5. Fleming’s Prime Steakhouse & Wine Bar: flemingssteakhouse.com Open Thanksgiving only.
6. Thee’s City Grill, Naples: theecitysdiner.com
7. Ridgway Bar & Grill: ridgwaybarandgrill.com
8. Bayside Seafood Grill & Bar: baysideseafoodgrillandbar.com
9. Cooper’s Hawk Winery & Restaurant: chwinery.com Naples and Fort Myers.
10. Cracker Barrel: crackerbarrel.com Naples, Fort Myers, Port Charlotte, and Venice.
11. T-Michaels Steak & Lobster House: t-michaels.com
12. Ted’s Montana Grill: tedsmontanagrill.com Estero. Open Thanksgiving and Christmas Eve only.
13. Ruth’s Chris Steak House: ruthschris.com Estero. Open Thanksgiving and Christmas Eve only.
14. Giuseppe & the Lion Naples: giuseppeandlion.com Open Thanksgiving, Christmas Eve, and New Year’s Eve.
15. Molino’s Ristorante: molinosrestaurant.com
16. Ocean Prime: ocean-prime.com
17. The Capital Grille: thecapitalgrille.com
18. J. Alexander’s: jalexanders.com
19. Bahama Breeze: bahamabreeze.com Open Thanksgiving, Christmas Eve, and New Year’s Eve. (Naples location closed business).
20. Capri Fish House: caprifishhouse.com
21. The Real Macaw: therealmacawnaples.com 
22. Lighthouse Waterfront Restaurant: lighthousewaterfrontrestaurant.com Fort Myers.
23. M Waterfront Grille: mwaterfrontgrille.com Thanksgiving, Christmas Eve and Christmas Day.
24. Coast at Edgewater Beach Hotel: opalcollection.com Christmas Day Buffet.

For “to-go” and catering services:

1. Publix: publix.com
2. Whole Foods Market: wholefoodsmarket.com
3. Wynn’s Market: wynnsmarket.com
4. Chef Global / Creative Catering: chefglobal.com
5. Crave Culinaire: craveculinaire.com
6. Artichoke & Company: artichokeandcompany.com
7. Shabo’s Bistro & Bar: shabosbistro.com

The post Serving Up the Holiday Meal: Restaurants and Caterers in Southwest Florida with Thanksgiving and Christmas Dining appeared first on SWFL Family.

Spiced Pumpkin Bars

• 2  cups flour
• 2  tsp baking powder
• 2  tsp ground cinnamon
• 1  tsp baking soda
• 1/4  tsp salt
• 4  eggs
• 15 oz can of pumpkin
• 1 2/3  cups sugar
• 1  cup cooking oil
• 3/4  cup chopped pecans (optional)
• 8-ounce package cream cheese, softened
• 1/4  cup butter, softened
• 1  tsp vanilla
• 2  cups powdered sugar (sifted)
• Pecan halves (optional)

1. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl, beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
3. Spread batter into an ungreased 15x10x1-inch baking pan.
4. Bake in a 350°F oven for 25 to 30 minutes, or until the center comes out clean. Cool completely in the pan on a wire rack.
5. In a medium mixing bowl, beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

Pumpkin Pie

Prep time: 15 minutes
Cook time: 50-55 minutes
Servings: 8

• 1 pie crust (store-bought or homemade), at room temperature
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 can (15 ounces) Green Giant 100% Pure Pumpkin
• 3/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

1. Roll out dough to 2 inches larger than pie dish. Gently press dough into dish until it lines bottom and sides. Trim dough to within 1/2 inch of dish edge. Fold edges underneath themselves, creating thick 1/4-inch border. Crimp edges with fingers. Refrigerate. Preheat oven to 375 F.
2. In large bowl, whisk eggs and sugars until smooth. Add pumpkin, cream, vanilla, cinnamon, ginger, nutmeg and salt. Stir until well blended.
3. Slowly pour filling into pie shell. Cover edges with thin strips of aluminum foil. Bake 25 minutes. Remove foil. Bake 25-30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack.

Source: Green Giant Pumpkin.

Brown Butter Pumpkin Spice Cookies

Prep time: 30 minutes
Cook time: 70 minutes
Yield: 48-50 cookies

• 1 cup unsalted butter
• 5 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 2 cups brown sugar
• 1 can (15 ounces) Green Giant 100% Pure Pumpkin
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 egg yolks

For Rolling:

• 2 tablespoons cane sugar
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

1. In small saute pan over medium heat, melt butter. Stir regularly until butter turns deep golden brown, 8-10 minutes. Pour browned butter into heat-safe bowl or measuring cup and refrigerate until cooled, but not solid, about 15 minutes.
2. In large mixing bowl, whisk flour, baking soda, salt and pumpkin pie spice. Set aside.
3. In separate medium mixing bowl, stir browned butter and brown sugar. Whisk in pumpkin and vanilla extract followed by eggs and egg yolks.
4. Gradually mix wet ingredients into dry until evenly mixed. Refrigerate dough 30 minutes.
5. Form dough into four separate logs 2-3 inches in diameter and about 7 inches long. Wrap each cookie dough log with plastic wrap. Freeze dough 30 minutes, or until ready to bake.
6. For rolling: Preheat oven to 350 F and line large baking sheet with parchment paper. Stir sugars and cinnamon on large plate. Unwrap desired amount of dough (thaw slightly at room temperature if dough is completely frozen) and roll each log in sugar mixture.
7. Slice into 1/2-inch slices. Place on baking sheet 3 inches apart.
8. Bake 14-15 minutes. Repeat with remaining cookie dough.
9. Cool cookies at room temperature on baking sheet 10 minutes before transferring to cooling rack and cooling 10 minutes.

Source: Green Giant Pumpkin.

Pumpkin Sourdough Loaf

This delicious bread is very subtly sweet, and the pumpkin pie spices permeate the bread beautifully.

Ingredients

• 100 g ripe, bubbly, active sourdough starter
• 140 g pumpkin purée
• 250 g water
• 65 g brown sugar
• 12 g salt
• 500 g all-purpose flour (e.g., organic Costco AP)
• ~1 tsp pumpkin pie spice (plus more for laminating the dough)

Steps

1. Mix starter, pumpkin purée, water, brown sugar, salt, and flour in a stand mixer with a dough hook until homogenous.
2. Rest the dough 15–20 minutes (optional but helpful).
3. Perform Stretch & Fold Set 1.
4. Rest 30 minutes.
5. Perform Stretch & Fold Set 2.
6. Rest 30 minutes.
7. Perform Stretch & Fold Set 3.
8. Rest 30 minutes.
9. Perform Stretch & Fold Set 4 (total four sets over ~2 hours).
10. Cover and bulk rise 2–3 hours (about 2 hours at 77–78°F; cooler rooms may need 3+ hours).
11. Gently stretch dough into a large rectangle; sprinkle pumpkin pie spice, then fold like a letter, adding a little more spice between layers.
12. Shape into a round on a lightly floured surface, creating surface tension.
13. Place seam-side up in a lined banneton or bowl; cover and refrigerate 12–24 hours.
14. Preheat a lidded cast-iron Dutch oven at 450°F (232°C) for about 30 minutes.
15. Turn dough onto parchment, score the top, and lower into the hot Dutch oven.
16. Bake at 450°F for 30 minutes with the lid on.
17. Remove lid and bake 8–15 minutes more, until deeply browned.
18. Transfer to a rack and cool about 30 minutes.
19. Slice and enjoy—great with butter, maple cream, or pumpkin butter.

Recipe by Anna Snyder (Adapted from Amy Bakes Bread)

Zucchini Spice Bundt Cake

Recipe courtesy of “Cookin’ Savvy

• 1 box spice cake mix
• 2 cups grated zucchini
• 1/3 cup melted butter
• 3 eggs
• 1 cup chopped walnuts, divided
• 1 cup chopped white chocolate chips, divided
• 1 cup powdered sugar
• milk

1. Heat oven to 350 F.
2. In bowl, mix cake mix, zucchini, butter, eggs, 3/4 cup walnuts and 3/4 cup white chocolate chips. Pour into greased bundt pan and bake 40 minutes, or until toothpick inserted in center comes out clean.
3. Let cool about 10 minutes then remove from pan to finish cooling.
4. Mix powdered sugar and milk, about 1/4 cup, to reach desired consistency of frosting. Pour over cooled cake then sprinkle with remaining walnuts and remaining white chocolate chips. Cut and serve.

Source: Culinary.net

The post Easy Fall Pumpkin Recipes appeared first on SWFL Family.