(Family Features) Soaking up some sun and sharing a meal with family and friends brings people together, especially when favorite recipes are on the table. Whether there’s a cause for celebration or a gathering of loved ones is simply overdue, serving up delicious dishes is a sure bet to get everyone involved.

These flavorful Mexinut Dip, Beef and Peanut Empanadas with Chimichurri, Asian Peanut Slaw and Peanut Butter Banana Pops recipes are ideal for the whole family. Starting with a spicy dip best paired with corn chips or crackers, hungry guests can work their way up to the main course of savory empanadas served alongside a tangy Asian slaw. Finally, kids and adults alike can cap off the celebration with a sweet, fruity dessert.

Leaning into a versatile ingredient like peanuts, which make all these dishes possible, can take your gatherings to the next level. They complement a wide range of recipes from appetizers and snacks to main courses and desserts.

Plus, they contain 26% protein and fulfill approximately 30% of a 4-6-year-old’s and 26% of a 7-10-year-old’s recommended daily allowance per serving, making them a kid-favorite source of energy. They contain six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

Often referred to as “nutrition in a nutshell,” there’s a good chance your peanut supply came from the United States’ leading grower: Georgia. With approximately 4,000 active peanut farmers, the state produces 52% of the country’s peanuts.

To find more family-friendly recipe ideas powered by peanuts, visit GAPeanuts.com.

Mexinut Dip

Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup

• 1 can (11 1/2 ounces) condensed bean with bacon soup
• 1 cup shredded cheddar cheese
• 1 can (10 ounces) tomatoes and green chiles
• 2 tablespoons finely chopped onion
• 1 tablespoon hot chili powder
• 1/2 cup peanut butter
• corn chips or crackers

1. In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
2. Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
3. Stir before serving with corn chips or crackers.

Beef and Peanut Empanadas with Chimichurri

Recipe courtesy of "Set the Table" on behalf of the Georgia Peanut Commission
Yield: 30-40 small empanadas

Spicy Beef and Peanut Empanadas:

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 teaspoon red pepper flakes
• 1 large garlic clove, minced
• 1/3 cup golden raisins
• 1/2 cup raw Georgia Peanuts
• 2 tablespoons pickled jalapenos, chopped
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon water, plus additional for sealing dough
• salt, to taste
• pepper, to taste
• 2 packages pie crust
• 1 egg white, in small bowl

Chimichurri:

• 1/3 cup flat leaf parsley
• 1 teaspoon dried oregano
• 3 garlic cloves, peeled and roughly chopped
• 1/4 cup red wine vinegar
• 1 tablespoon red pepper flakes
• 1/2 cup olive oil
• salt, to taste
• pepper, to taste

1. To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in Worcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.
2. Preheat oven to 375 F.
3. Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
4. Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
5. Holding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.
6. Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
7. Bake 20-25 minutes on upper rack.
8. To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.

Asian Peanut Slaw

Recipe courtesy of the Georgia Peanut Commission

• 1 can (11 ounces) mandarin oranges
• 1/4 cup Asian sesame dressing
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon crushed red pepper
• 1/2 cup coarsely chopped dry roasted peanuts
• 1 bag (16 ounces) three-colored deli slaw mix
• chow mein noodles

1. Drain juice from mandarin oranges into mixing bowl and reserve oranges.
2. In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
3. Garnish with chow mein noodles before serving.

Peanut Butter Banana Pops

Recipe courtesy of registered dietitian Annessa Chumbley on behalf of the Georgia Peanut Commission
Yield: 8 pops

• Craft sticks
• 4 firm, ripe bananas, peeled and halved crosswise
• 1 cup melted chocolate wafers
• 1/2 cup finely chopped peanuts

Toppings:

• unsweetened coconut flakes (optional)
• chopped dried pineapple (optional)
• chopped dried strawberries (optional)
• melted peanut butter chips (optional)

1. Insert one craft stick into each banana half. Place eight banana pops in single layer on small tray covered with parchment paper. Place tray in freezer at least 4 hours or overnight.
2. Pour melted chocolate into bowl. Dip each frozen banana into bowl, turning to coat. Lay chocolate-covered bananas back on parchment paper. Sprinkle with chopped peanuts. Sprinkle with coconut flakes, pineapple and strawberries, if desired. Drizzle with melted peanut butter chips, if desired.

Source: Georgia Peanut Commission

(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.

Cheesecake Cupcakes with Oat and Walnut Crust

Recipe courtesy of Liz Weiss on behalf of the FMI Foundation

Crust:

• 1/2       cup old-fashioned or quick oats
• 1/2       cup walnut halves or pieces
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon butter, melted
• 1          tablespoon granulated sugar
• 1/2       teaspoon ground cinnamon
• 1          pinch salt

Filling:

• 1          package (8 ounces) light cream cheese, at room temperature
• 1/4       cup granulated sugar
• 1          large egg
• 1/2       tablespoon cornstarch
• 1/2       lemon, zest only
• 1/2       teaspoon vanilla extract

Toppings (optional):

• plain or vanilla Greek yogurt
• sliced strawberries
• sliced raspberries
• sliced blueberries
• fresh mint
• toasted coconut flakes
• agave
• sliced almonds
• lemon zest

1. Preheat oven to 350 F.
2. Line cupcake pan with eight paper baking cups and set aside.
3. To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
4. Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
5. To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
6. Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.

Source:  FMI Foundation

(Family Features) A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer when looking for an at-home snack to share with loved ones. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds in a recipe like Coconut Crunch Chia Clusters.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Watch video to see how to make this recipe!

Coconut Crunch Chia Clusters

Yield: 8 cups

• 8          cups unsalted, unbuttered popped popcorn
• 2/3       cup granulated sugar
• 1/3       cup butter
• 3          tablespoons honey
• 1/2       teaspoon salt
• 1          cup coconut flakes
• 3          tablespoons chia seeds

1. Preheat oven to 325° F. Line large, rimmed baking sheet with parchment paper. Place popcorn in large mixing bowl.
2. In small saucepan over medium heat, combine sugar, butter, honey and salt; bring to light boil, stirring often, until melted.
3. Pour sugar mixture over popcorn. Add coconut flakes and chia seeds; toss gently to combine.
4. Spread mixture on prepared baking sheet. Bake about 30 minutes, or until popcorn is lightly toasted. Let cool completely; break into clusters for serving.

Source:  Popcorn Board

(Family Features) If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make these recipes!

Acai Bowl with Whole-Wheat Toast

• 1          frozen acai smoothie pack (100 milligrams)
• 1          cup low-fat milk
• 1          medium frozen banana, sliced
• 1          cup fresh or frozen mixed berries
• 2          slices whole-wheat bread
• fresh blueberries
• granola
• coconut flakes

1. Under warm water, thaw frozen acai smoothie pack about 5 seconds.
2. In blender, combine acai, milk, banana and mixed berries. Blend until smooth.
3. Toast bread slices to desired doneness.
4. Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

• 1/3       cup old-fashioned rolled oats
• 1/2       cup low-fat milk
• 1/4       teaspoon vanilla extract
• 2          tablespoons mixed dried fruit
• 1          tablespoon walnuts, chopped
• 1          tablespoon honey

1. In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.
2. Before serving, stir in dried fruit, walnuts and honey.

Recipes adapted from MilkPEP

Source: Culinary.net