The Dairy Good Cookbook and The Holidays!
This is a sponsored conversation written by me on behalf of National Dairy Council Fuel Up To Play 60 and Latina Bloggers Connect. The opinions and text are all mine.
The holidays are upon us and the season to eat and be merry is about to take over our lives. I love this time of year. From the changes in the weather to the changes in our meals, things are just better during the last few weeks of the year. We hold traditions close to our hearts during the holidays like celebrating Christmas on the 24th of December. Our conversations revolve around the massive amount of Mexican culinary delights that we have spread all over the home.
Food. It’s what makes Christmas, Christmas!
My mami’s cooking is the best. There’s no one who cooks like she does, during the holidays. The week before Thanksgiving, she always starts prepping her pots and the many kitchen utensils she will need for when she makes menudo. My husband has taken over the job in helping her, since he’s the one who absolutely enjoys her menudo. From pata and pansa to my personal favorite, the hominy, menudo is a staple for the holidays. Tamales are also a must! Although we don’t make the tamales ourselves, we make sure to have plenty from Christmas, all the way through New Years Day!
PUMPKIN PIE SQUARES WITH CINNAMON-SUGAR YOGURT TOPPING
• Softened butter, for the baking dish
• 1 cup graham cracker crumbs
• 1/2 cup old‑fashioned oats
• 1/4 cup light brown sugar
• 4 tablespoons butter, melted
• 2 tablespoons milk
• 1 (15‑ounce) can pumpkin purée
• 2 large eggs, beaten
• 3/4 cup granulated sugar
• 3/4 cup vanilla yogurt
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1 cup plain Greek yogurt
• 2 teaspoons granulated sugar
• 1 teaspoon ground cinnamon
1. For the crust, preheat the oven to 350°F. Butter a 9 by 13‑inch baking dish with the softened butter; set aside.
2. For the crust, combine the graham cracker crumbs, oats, brown sugar, melted butter, and milk in a medium bowl. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes or until lightly golden brown.
3. For the filling, combine the pumpkin, eggs, granulated sugar, yogurt, milk, cinnamon, pumpkin pie spice, and salt; mix until thoroughly blended. Pour the filling into the baked crust and spread evenly. Bake for 30 minutes or until the filling is almost set.
4. Sprinkle the pecans evenly over the filling and bake for 10 to 15 minutes more or until the center is set. Transfer the dish to a wire rack to cool completely.
5. For the topping, mix the yogurt, granulated sugar, and cinnamon in a small bowl; cover and chill until ready to serve.
6. To serve, cut into squares. Top each square with a dollop of yogurt topping.
Did your mouth water? Mine did! Can you imagine the aroma in your kitchen with the pumpkin and cinnamon?Yum! If you think this recipe is simply fabuloso, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Once you’re done jumping from one holiday party to the other, make time to go outside and PLAY!
We should be keeping up the same activity pace at home during fall and winter breaks! And now that there are resources en español, like the Fuel Up to Play 60 Playbook that can inspire parents with ways to bring healthy lifestyle into the home, even during the holidays!
I want to personally invite you to get involved. Check out the Fuel Up to Play 60 website and read more tips for outdoor play! If you’re on social media follow them on Facebook, Twitter and Instagram and join the fun by using #FuelGreatness when you post updates or pictures.
This is a sponsored conversation written by me on behalf of National Dairy Council and Latina Bloggers Connect. The opinions and text are all mine.
Liz is a Mexican-American blogger living in Southern California. Married 19 years, and a mami to 3 kids, her content is inspired from living in and raising a multicultural familia. Liz has been blogging for more than 7 years, establishing herself as a nationally recognized Latina blogger. She often blogs in Spanglish and may throw in some Tagalog when talking about her hubby. You can also find her chit chatting away at @Liz_Cerezo on Twitter!