Recipes for Online Papers

Master Summer Meals with an Apple and Mandarin Macaroni Salad

Skip boring dishes and instead dive into a sweet, satisfying macaroni salad that’s perfect for enjoying al fresco.

With fresh ingredients and appetizing flavor, this Apple and Mandarin Macaroni Salad is more than just a side – it’s a meal on its own. Grilled chicken breast is complemented by mandarin oranges and the sophisticated sweetness and crisp texture of Envy apples. Named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency, the apples are a delightful way to enhance your favorite dishes.

This recipe calls for firing up the grill to cook chicken to juicy perfection, mixing your own homemade macaroni salad and dicing up a beautiful apple, making it an ideal dinner option for summer evenings at home.

Visit to find apples at a grocer near you.

Apple and Mandarin Macaroni Salad

2 thinly sliced chicken breasts

1/2 package cream cheese, softened

1/4 cup Greek yogurt

1 tablespoon finely chopped shallot

1 lemon, zest only

1 tablespoon lemon juice

1 can (10.7 ounces) mandarin oranges, drained, juice reserved

2 tablespoons finely chopped parsley

1 teaspoon kosher salt, plus additional, to taste, divided

20 turns fresh cracked pepper, plus additional, to taste, divided water

1/2 pound macaroni

1 Envy apple, diced

Allow chicken breasts to sit at room temperature 20 minutes.

Mash softened cream cheese, Greek yogurt, chopped shallot, lemon zest, lemon juice, 3 tablespoons reserved mandarin juice, chopped parsley, salt and pepper. Set aside.

Preheat grill or saute pan to high heat. Season chicken breasts with drizzle of olive oil, salt and pepper, to taste.

Grill chicken breasts until internal temperature reaches 165 F. If using saute pan, cook 2 minutes on each side then finish in 400 F oven 5-10 minutes. Allow chicken to cool then dice into small chunks.

Bring medium or large pot of salted water to boil. Add macaroni and cook until tender. Drain and pour hot noodles into large mixing bowl.

Gently stir in cream cheese mixture until noodles are well coated. Let cool slightly.

Add diced chicken, apples and mandarin oranges; stir to combine. Serve warm or chill in refrigerator to serve cold. (Family Features)

A Simply Sweet Dessert Bar

Finding a unique dessert to impress others can be a tall task. Cakes, brownies and cookies are classics but can be boring and repetitive. When you want something easy, delicious and made to impress, think outside the sweet treat box.

    Next time you’re in a pinch for something sweet, try these Sopapilla Bars. They have a sugary, crunchy exterior, but on the inside, they are creamy and delicious.

Great for gatherings of all kinds, they’re cut into perfect portions and rare enough to give partygoers something to talk about.

The prep is simple and they can be made in advance then stored in the fridge overnight so there is no last-minute rushing around the kitchen.

To start, in a large bowl, beat cream cheese until soft. Add sugar and cornstarch then combine. Add vanilla extract and one egg then beat until combined.

Place one can of unrolled crescent rolls in the bottom of a lightly greased pan and pinch together the seams.

Add cream cheese mixture to the pan and spread out smooth. Then add remaining unrolled crescent rolls on top before spreading with melted butter.

Mix together sugar and cinnamon to sprinkle over the top of the bars.

Bake for 35-40 minutes. Cool to room temperature and chill in the fridge for at least 3 hours or overnight.

These bars are also the perfect sweet treat for kids. They will love the sugar-coated top and you will love they are expanding their palates by trying something new.

Whether it’s a birthday party, a barbecue or any celebration, this dessert is the way to go. It’s sweet, it’s got texture and it’s a home run when it comes to a simple sweet.

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Sopapilla Bars

Servings: 15

Nonstick cooking spray

2 packages (8 ounces each) crescent rolls

24 ounces cream cheese, softened

1 1/4 cups sugar, divided

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 large egg

1/4 cup unsalted butter, melted

2 teaspoons cinnamon

Heat oven to 350 F.

Lightly grease 9-by-13-inch glass baking pan with nonstick cooking spray. Place one package unrolled crescent rolls in bottom of dish. Pinch seams together.

In large bowl, beat cream cheese until soft. Add 1 cup sugar and cornstarch. Beat mixture until combined. Add vanilla extract and egg. Beat until combined.

Pour batter onto crescent roll dough. Smooth with spatula.

On floured surface, unroll second package crescent roll dough. Pinch seams and roll dough to 1/2 inch longer and wider.

Place rolled sheet on top of cheesecake layer. Spread melted butter over top.

In small bowl, whisk remaining sugar and cinnamon. Sprinkle over top of bars.

Bake 35-40 minutes, or until golden brown.

Cool to room temperature. Chill in refrigerator 3 hours or overnight.

Savory Solutions for Slider Sunday

(Family Features) Enjoying a meal as a family might seem farfetched with schedules full of work, activities and social commitments. However, you can make bringing everyone together a bit easier (and more delicious) with a weekly tradition like Slider Sunday that gets the whole crew excited about time around the kitchen table.

No matter what your loved ones crave, you can savor a different flavor and enjoy the soft, fluffy, melt-in-your-mouth goodness of King’s Hawaiian Rolls and Slider Buns, including Pretzel Slider Buns, each and every Sunday. Plus, toppings can be customized so everyone’s favorites are on the menu.

Put a spin on your next Slider Sunday with Chicken Parm-eroni Sliders or Lobster Knuckle Sliders with Spicy Mayo from Guy Fieri.

Discover more slider recipe inspiration by visiting

Chicken Parm-eroni Sliders

Recipe courtesy of Guy Fieri

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 6

1        cup unsalted butter

1/2     cup minced garlic

1        package King’s Hawaiian Pretzel Slider Buns

3        cups vegetable oil

2        cups pepperoni, julienned

1 1/4  cups marinara sauce

9        breaded chicken tenders, cooked crispy

5        slices fresh mozzarella

5        slices provolone cheese

9        teaspoons grated Parmesan cheese

2        tablespoons finely chopped Italian parsley

In small saucepot over medium heat, melt butter and add minced garlic. Cook 3-4 minutes until garlic softens but does not brown. Remove from heat and set aside.

Separate pretzel slider buns and brush inside halves with melted garlic butter. Toast rolls on griddle until golden brown; flip and slightly toast outside of rolls. Set aside.

In 4-quart saucepot with thermometer, heat oil to 350 F. Fry pepperoni until bubbles start to slow. Carefully remove from oil and place on plate with paper towel.

In small saucepot, heat marinara sauce. Place 1 tablespoon sauce on bottom halves of slider buns.

On lined sheet pan, place one chicken tender on each slider bun. Place 1 tablespoon marinara sauce on top of each tender followed by half slice mozzarella then half slice provolone. Top each slider with 1 teaspoon grated Parmesan. Place baking sheet in broiler and melt cheese.

Top cheese with 1 tablespoon crispy pepperoni on each slider.

Top sliders with other halves of toasted slider buns. Brush tops with garlic butter and sprinkle with chopped parsley. Use bamboo picks to secure.

Lobster Knuckle Sliders with Spicy Mayo

Recipe courtesy of Guy Fieri

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 6

1        package King’s Hawaiian Slider Buns

3        tablespoons unsalted butter, melted

1        tomato, finely diced

1        celery stalk, finely diced

1/2     cup Japanese mayonnaise

1        tablespoon sriracha kosher salt, to taste freshly ground black pepper, to taste

1        lemon, cut in half

1        package tempura flour mixture

1        teaspoon seafood seasoning

9        ounces cooked lobster knuckle meat

2 1/2  cups white cabbage, shredded fine

2        tablespoons extra-virgin olive oil

3        tablespoons chives, finely chopped

Separate slider buns and brush inside halves with melted butter. Toast rolls on griddle until golden brown; flip and slightly toast outsides of rolls.

    In mixing bowl, combine diced tomatoes, celery, mayonnaise and sriracha. Season with salt and pepper, to taste; add juice and zest from 1/2 lemon. Mix well to fully incorporate. Place in refrigerator to chill.

Mix tempura batter per package instructions and season with seafood seasoning.

Preheat deep fryer to 350 F.

Pat lobster dry with paper towels. Place lobster in tempura batter and allow to sit 30-60 seconds.

Remove lobster one piece at a time, allowing excess batter to drip off. Working in batches, fry until golden brown, about 3 minutes.

While lobster is frying, place cabbage in mixing bowl; add extra-virgin olive oil and juice from remaining 1/2 lemon. Season with salt and pepper, to taste. Mix well to incorporate evenly.

Place 2 tablespoons cabbage mixture on each bun,making bed on each bun to hold lobster in place.

Remove lobster from fryer and allow excess oil to drain completely. Toss lobster in mayonnaise mixture and sprinkle with chopped chives. Place lobster on cabbage mixture then add top buns and secure with bamboo skewers.

Mediterranean Orzo Salad

Servings: 4

2 cups cooked orzo

2 mini cucumbers, thinly sliced

3/4 cup cherry tomatoes, quartered

1/2 cup canned chickpeas, drained and rinsed

1/2 cup arugula

1/4 cup pitted Kalamata and green olives, cut in half

1/4 cup crumbled feta cheese

1/3 cup Newman’s Own Garlic Vinaigrette & Marinade, plus additional for serving (optional)

In large bowl, combine orzo, cucumbers, tomatoes, chickpeas, arugula, olives and feta cheese. Toss with vinaigrette.

Serve with additional vinaigrette, if desired.

Summer Shrimp and Squash Kebabs

Servings: 4 (2 skewers per serving)

8 wooden skewers (12 inches each)

1 cup Newman’s Own Garlic Vinaigrette & Marinade, plus additional for serving

16 large shrimp, peeled and deveined

16 cherry tomatoes

2 ears fresh corn, each cut into 1-inch pieces

1 large red onion, cut into 1-inch wedges

2 yellow squash, sliced 1/2-inch thick

2 zucchini, sliced 1/2-inch thick

Soak skewers in water at least 30 minutes.

In large bowl, combine vinaigrette, shrimp, cherry tomatoes, corn, red onion, yellow squash and zucchini; marinate 30 minutes-1 hour.

Preheat grill to medium heat. Skewer pieces of cherry tomato, shrimp, corn, zucchini, red onion and yellow squash on wooden skewer. Repeat with remaining ingredients and skewers. Grill kebabs about 8 minutes, turning frequently until shrimp and veggies are cooked. Serve with additional vinaigrette.