recipes

Dessert 12 July 2018

Pop Up Sweet Treats

(Family Features) When the weather is warm and it’s time for a sweet treat, look for seasonal goodies that complement summertime fun. For example, reach for an option like whole-grain, fluffy and crisp popcorn which can be an easy, DIY snack.

Combine sweet and salty flavors to create something delicious to devour like Coconut Popcorn Crunch Pie or delightful Down Home Apple Pie Popcorn.

To better serve a crowd, try these Perfect Picnic Popcorn Squares, Popcorn S’mores or Key Lime Popcorn Clusters at your next family pool party or summertime barbecue with friends.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.
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Down Home Apple Pie Popcorn

Yield: 10 cups

  • 3          tablespoons melted butter
  • 1          teaspoon vanilla extract
  • 2          tablespoons brown sugar
  • 1          teaspoon ground cinnamon
  • 1/8       teaspoon ground allspice
  • 1/8       teaspoon ground nutmeg
  • 8          cups popped popcorn
  • 1          cup dried apple chips, broken into large pieces
  • 1/4       cup toffee bits
  1.  Heat oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.
  2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.
  3. Sprinkle apple chips and toffee bits over top. Bake 15 minutes, or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

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Key Lime Popcorn Clusters

Yield: about 32 clusters

  • 8          cups popped popcorn
  • 4          whole graham crackers, finely chopped, divided
  • 1          jar (7 1/2 ounces) marshmallow creme
  • 1/4       cup butter or margarine
  • 2          tablespoons grated lime peel
  • 1          tablespoon key lime juice
  1. Line 9-inch square pan with foil.
  2. In large bowl, combine popcorn and all but 2 tablespoons graham cracker pieces.
  3. In large glass bowl, microwave marshmallow creme and butter on high 1 minute. Stir until butter is melted. Stir in lime peel and lime juice.
  4. Pour marshmallow mixture over popcorn, mixing thoroughly.
  5. Using damp hand, firmly press mixture into prepared pan. Sprinkle with reserved graham cracker pieces. Refrigerate 2 hours until firm.
  6. Lift foil from pan. Break popcorn mixture into clusters.

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Coconut-Popcorn Crunch Pie

Yield: 12 servings

  • 2          quarts popped popcorn, unsalted
  • 1          can (4 ounces) flaked coconut, toasted
  • 1          cup sugar
  • 1          cup light corn syrup
  • 1/2       cup butter or margarine
  • 1/4       cup water
  • 2          teaspoons salt
  • 1          teaspoon vanilla
  • 1          quart vanilla, spumoni or butter pecan ice cream
  • fresh fruit, for topping (optional)
  • chocolate sauce, for topping (optional)
  1. In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
  2. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
  3. On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
  4. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.

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Perfect Picnic Popcorn Squares

Yield: 12 squares

  • 1          cup light corn syrup
  • 1/2       cup sugar
  • 1/2       cup brown sugar
  • 1          cup reduced-fat peanut butter
  • 3/4       cup raisins
  • 8          cups air-popped popcorn
  • nonstick cooking spray
  1. In large saucepan, combine corn syrup, sugar, brown sugar and peanut butter.
  2. Bring to boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
  3. In large bowl, combine raisins and popcorn; pour hot mixture over popcorn and toss carefully with wooden spoons until well-coated.
  4. Spray 9-by-13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
  5. Cut into squares and serve.

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Popcorn S’mores

Yield: 20 pieces

  • 1          cup firmly packed light brown sugar
  • 1/2       cup (1 stick) butter or margarine
  • 1/2       cup corn syrup
  • 1/2       teaspoon baking soda
  • 10        cups freshly popped popcorn
  • 1          package (10 1/2 ounces) miniature marshmallows
  • 2          cups mini graham cookies
  • 1          cup chocolate chips
  1. In medium saucepan, combine brown sugar, butter and corn syrup.
  2. Cook over high heat 5 minutes; remove from heat and stir in baking soda.
  3. In large bowl, combine popcorn and marshmallows.
  4. Pour sugar mixture over popcorn to coat.
  5. Gently stir in graham cookies and chocolate chips.
  6. Spread mixture evenly into greased 15-by-10-inch pan.
  7. Let cool completely. Break into pieces.

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Ballpark Popcorn Crunch (VIDEO)

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts
  1. Cream together butter and brown sugar till light and fluffy.
  2. In a separate bowl, toss popcorn and walnuts.
  3. Add creamed mixture to popcorn and nuts. Combine until coated.
  4. Spread on a large baking sheet in a single layer.
  5. Bake at 350-degree oven for 10 minutes or until crisp.

Source: Popcorn Board

Dessert 16 March 2018

Sweet Ways to Welcome Warmer Days

(Family Features) Warmer, longer days are made for quality time with friends and family. There’s no better way to cap off an afternoon in the sun than a good meal followed by a great dessert. Plan to end your next gathering on a sweet note with these fruity desserts to conclude a day spent with loved ones.

Fruity treats are hard to resist, especially when paired with tasty, complementary flavors and textures. If you’re looking for a treat that travels a bit off the beaten path, this pie may be just the answer. A crushed pretzel crust and creamy peanut butter filling provide a salty, savory background for plump, sweet strawberries. Or serve up a taste of the tropics with a cream pie that celebrates a medley of textures and flavors from lively blueberries to toasted coconut.

When you make fruit the star of the dessert, there’s no question you need top-quality ingredients. Each of these desserts features Lucky Leaf Fruit Fillings, which are made from fresh fruit, contain no high-fructose corn syrup and are GMO-free, for a delicious dessert every time. With a variety of flavors to choose from, including apple, blueberry, cherry, peach and strawberry, there are plenty of convenient, versatile dessert options for any occasion.

Find more tasty treats for entertaining and beyond at luckyleaf.com.

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Strawberry Peanut Butter Pie

  • 1 1/4    cups crushed pretzels
  • 1/4       cup granulated sugar
  • 1/2       cup butter, melted
  • 1          cup creamy peanut butter
  • 1          package (8 ounces) cream cheese
  • 1/2       cup powdered sugar
  • 1 1/2    cups frozen whipped dessert topping, thawed
  • 1          can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling and Topping
  1. Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill.
  2. With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.
  3. Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling. Cover and chill 2 hours before serving.

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Fluffy Blueberry Cream Pie with Toasted Coconut

  • 1          package (8 ounces) cream cheese, softened
  • 1/3       cup sugar
  • 1          tablespoon milk
  • 2          cups frozen whipped topping, thawed
  • 1          can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping
  • 1/2       cup toasted coconut flakes, plus additional for topping, if desired
  • 1          graham cracker crust (9 inches)
  1. In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.
  2. Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

Source: Lucky Leaf

Dessert 23 February 2018

Watergate Salad

It only takes 5 ingredients to make this creamy delight that is so simple to make and so delicious.  You’ll want to double or even triple the recipe because it will not last long.

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Watergate Salad

  • 1 package instant pistachio pudding mix
  • 1 (8oz) can crushed pineapple, with juice
  • 1 cup minature marshmallows
  • 1/2 cup chopped pecans
  • 1/2 (8oz) container frozen whipped topping, thawed
  1. In a large bowl mix all ingredients together.  Chill.

Recipe adapted from Allrecipes.com

Healthy 14 December 2017

Fresh Fruit Flavors

(Family Features) When it comes to fresh fruit, watermelon is a top pick in many households.

It’s available year-round and makes for a nutritious snack, but its great taste is the reason most people buy watermelon, according to research from the National Watermelon Promotion Board.

Not only is watermelon a tasty snack by itself, it’s a great complement to other flavors, making it easy to create flavorful pairings. This sweet take on pizza combines watermelon with a host of other good-for-you ingredients for a delicious treat. Healthy enough for breakfast and sweet enough for dessert, this pizza can make its way into your weekly meal rotation.

For another nutritious option, consider this Buddha bowl featuring watermelon, which contains higher levels of lycopene, an antioxidant, than any other fresh fruit or vegetable. Watermelon is also an excellent source of vitamin C, and it provides vitamin B6 and potassium. It’s the perfect sweet addition to balance the savory flavors of this traditional plant-based Buddha bowl.

Each of these recipes leaves plenty of room for personalization; experiment with your favorite flavors to make each dish your own. Also remember that watermelon travels well, so these recipes make for ideal take-along snacks when you’re on the go.

Find more fresh, fruity recipes to enjoy any time of year at watermelon.org.

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Watermelon Buddha Bowl

Citrusy Tahini Dressing:

  • 3          tablespoons tahini (ground sesame seed paste)
  • 1/3       cup fresh-squeezed orange juice
  • 1/4       cup rice vinegar
  • 1          teaspoon soy sauce
  • 1          teaspoon freshly grated ginger
  • 1/2       teaspoon salt

Buddha Bowls:

  • 2          cups seedless watermelon, cubed
  • 4          mini cucumbers, thinly sliced
  • 1          cup sweet cherries, pitted and halved
  • 2          avocados, sliced
  • 2          cups cooked black rice
  • 1          cup sliced, toasted almonds
  • Citrusy Tahini Dressing
  1. To make Citrusy Tahini Dressing: In bowl, whisk tahini, orange juice, rice vinegar, soy sauce, ginger and salt. If dressing seems thick, add more orange juice or water to reach desired consistency.
  2. To arrange Buddha Bowls: Separate watermelon, cucumbers, cherries, avocados and rice in four bowls. Sprinkle with toasted almonds and drizzle with dressing. Serve immediately.

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Sweet Watermelon Pizza

  • Greek yogurt
  • Watermelon, cut to 1-inch thick round slice
  • Shredded coconut
  • Mint
  • Berries, such as blueberries, strawberries or blackberries
  • Slivered almonds
  1. Spread yogurt to cover fleshy part of watermelon, leaving room to hold rind. Sprinkle with coconut, mint, berries and almonds, or other toppings, as desired.

Source: National Watermelon Promotion Board

Breakfast & Brunch 28 September 2017

Make it with Maple

(Family Features) Autumn is the perfect time to fall in love with maple syrup. The caramelized flavor of syrup pairs well with other fall flavors, like apples, cinnamon and pumpkin.

From spiced syrups to game-day dips, McCormick Executive Chef Kevan Vetter has tasty ideas for incorporating this fall flavor in dishes throughout the day:

  • Maple syrup is a perfect complement to sweet banana pancakes. Mix mashed bananas into the pancake batter. Once cooked, top with sliced bananas, chopped walnuts and maple syrup.
  • Add maple syrup to a melty grilled cheese sandwich. Layer cheddar cheese, bacon, sliced apples and maple syrup mixed with apple pie spice between two slices of buttered bread.
  • For a twist on a traditional game-day appetizer, drizzle maple syrup over a cheddar bacon dip.
  • For a sweet treat, mix vanilla extract and pumpkin pie spice into maple syrup then drizzle over a coconut pumpkin bread pudding.

Find more recipes featuring fall flavors at mccormick.com.
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Maple Banana Bread Pancakes

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 3

  • 2          large ripe bananas
  • 2          eggs
  • 2          tablespoons packed brown sugar
  • 2          tablespoons melted butter
  • 1          tablespoon McCormick Maple Extract
  • 2          teaspoons McCormick Pure Vanilla Extract
  • 1          teaspoon McCormick Ground Cinnamon
  • 3/4       cup flour
  • 2          teaspoons baking powder
  1. Heat lightly greased griddle or skillet to medium heat.
  2. In large bowl, use potato masher to mash bananas. Add eggs, brown sugar, butter, maple extract, vanilla and cinnamon; mix well. Add flour and baking powder; mix until well blended.
  3. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.

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Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 16

Bread Pudding:

  • 2          cans (13 2/3 ounces each) Thai Kitchen coconut milk
  • 4          eggs, lightly beaten
  • 1          cup sugar
  • 1          cup canned pumpkin
  • 1          tablespoon McCormick Pumpkin Pie Spice
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 8          cups cubed challah bread (or cubed French or Italian bread)
  • 1          cup flaked coconut
  • 1          cup chopped pecans

Spiced Maple Syrup:

  • 1          cup maple syrup
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/4       teaspoon McCormick Pumpkin Pie Spice
  1. Heat oven to 350° F.
  2. To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
  3. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
  4. To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.

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Maple Bacon Dip

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 16

  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup mayonnaise
  • 1/2       cup milk
  • 8          slices bacon, cooked and crumbled
  • 1          package McCormick Original Country Gravy Mix
  • 1 1/2    cups shredded sharp cheddar cheese, divided
  • 1/3       cup chopped red apple
  • 2          tablespoons maple syrup
  1. Heat oven to 350° F.
  2. In large bowl, mix cream cheese, mayonnaise, milk, bacon, gravy mix and 1 cup cheese until well blended.
  3. Spray 9-inch glass pie plate with nonstick cooking spray. Spread mixture in plate and top with apple and remaining cheese.
  4. Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup.

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Maple Apple Grilled Cheese

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4

  • 1/4       cup maple syrup
  • 1/4       teaspoon McCormick Apple Pie Spice
  • 3          tablespoons butter
  • 8          slices whole-wheat bread
  • 8          slices sharp cheddar cheese (1-ounce slices)
  • 1          medium Golden Delicious apple, cored and cut into 16 thin slices
  • 4          slices cooked bacon, coarsely chopped
  1. Mix maple syrup and apple pie spice. Set aside.
  2. Butter one side of each bread slice. Layer two slices of cheese and four slices of apple on each bread slice with buttered side down. Sprinkle with chopped bacon then drizzle with maple syrup mixture. Top with remaining bread slices with buttered side up.
  3. Place sandwiches in large skillet or griddle on medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted. Cook in batches, if necessary.

Source: McCormick

Snacks 07 August 2017

Back-to-School Power for Body and Mind

(Family Features) Nutritious, well-rounded meals are essential for growth and proper brain development. A complete midday meal also helps boost mental and physical power so kids can keep on learning until the afternoon bell rings.

It’s not always easy to find new and appealing ideas to fuel kids’ bodies and minds as they head back to school, but programs for families and educators such as the Power Your Lunchbox Pledge can help.

“Families are looking for ways to start the year on the right foot and the Power Your Lunchbox Pledge offers everything they need in one spot,” said Trish James, vice president of Produce for Kids. “Families want to know their kids are receiving the right brain food to get them through the day. Our registered dietitian-approved meal inspiration, tips and ideas provide the foundation families need for success.”  

In addition to kid-tested, lunchbox-friendly recipe ideas, the program provides resources and lesson plans for educators who want to create activities to inspire healthy eating in the classroom. This year’s program also includes a partnership with The World of Eric Carle, allowing students to win copies of his popular collection of children’s books. Additionally, every online pledge results in a $1 donation to Feeding America programs that support families and children.

Look for recipes, tips and ideas on Instagram and Twitter using #PowerYourLunchbox, and learn more about the program at poweryourlunchbox.com.

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Banana Sushi Rolls

Recipe courtesy of Produce for Kids

  • 1          large (8-inch) whole-wheat tortilla
  • 3          tablespoons peanut butter, divided
  • 1          banana, peeled
  • 1          strawberry, sliced
  • 1/2       kiwi, sliced
  • 1          tablespoon shredded coconut
  1. Lay tortilla on flat surface. Spread with half of peanut butter. Place banana on one end of tortilla and roll up. Cut into even slices and place strawberries and kiwi slices on top.
  2. Microwave remaining peanut butter on high 30 seconds, or until melted, and drizzle over banana sushi. Top with shredded coconut.

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Brown Bear Bento Box

Recipe courtesy of Produce for Kids

  • 1          tablespoon soy butter
  • 3          graham cracker squares
  • 3          banana slices
  • 9          blueberries
  • variety of colorful fruit, chopped
  1. Spread soy butter on graham crackers. Arrange banana slices and blueberries to create eyes and noses to resemble bear faces. In another container, add colorful fruit, such as raspberries, cantaloupe, pineapple, honeydew, blueberries and blackberries, to create a rainbow fruit salad.

Suggested Side: 1 tablespoon ranch dressing and three mini sweet peppers, sliced into strips.

Source: Produce for Kids

Meal Ideas 07 July 2017

Quick, Flavorful Meal Ideas

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

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Coconut Shrimp on Garlic-Butter Rice

Servings: 4-6

  • 1 can (13.6 ounces) unsweetened coconut milk
  • 1 cup chicken broth
  • 1-2 tablespoons red chili paste, to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
  • 1 pound shrimp, peeled and deveined
  1. In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
  2. Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

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Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

  • 1/4 cup canned, unsweetened coconut milk
  • 1/4 cup creamy peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons red curry paste
  • 1/8 teaspoon ground cayenne pepper
  • 1-2 tablespoons hot water

Salad:

  • 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
  • 1 1/2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup sliced pea pods
  • 1 cup sliced red pepper
  • 1 avocado, pitted and sliced
  • 4-6 red radishes, thinly sliced
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped green onions
  1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
  2. Cook rice according to package instructions. Makes about 3 1/2 cups.
  3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Source: Uncle Ben's

Snacks 19 June 2017

Pop-ular Summer Snacks

(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.

Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.

You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.

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Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.

  • Garlic salt
  • Parmesan cheese
  • Cumin
  • Oregano
  • Dry taco seasoning mix
  • Dry ranch-style seasoning mix
  • Lemon pepper
  • Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
  • French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
  • Cinnamon
  • Brown sugar
  • Nutmeg

Find more popcorn recipes perfect for summer at popcorn.org.

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Coconut Monkey Mix

Yield: 7 cups

  • 1 cup flaked coconut (unsweetened or sweetened)
  • 6 cups popped popcorn
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • dash of nutmeg
  • 1 cup dried banana chips
  1. Heat oven to 325° F.
  2. Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
  3. Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
  4. Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.

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Popcorn Chipwiches

Yield: 12

  • 2 1/2 quarts popped popcorn
  • 1 1/2 cups light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 cup butter
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1 package (6 ounces) chocolate pieces
  • 1/2 cup chopped walnuts
  • 2 pints brick-style vanilla ice cream
  1. Keep popcorn warm.
  2. In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
  3. Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
  4. Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
  5. In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.

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Ballpark Popcorn Crunch

Yield: 3 quarts

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts
  1. Heat oven to 350° F.
  2. Cream together butter and brown sugar until light and fluffy.
  3. In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
  4. Spread on large baking sheet in single layer.
  5. Bake 10 minutes, or until crisp.

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Beach Party Popcorn

Yield: 2 1/2 quarts

  • 1 teaspoon soy sauce
  • 1-2 drops hot pepper sauce
  • 1/3 cup melted butter
  • 2 quarts popped popcorn
  • 2 cups assorted seasoned snacks (crackers, pretzels, etc.)
  • 1/2 package (0.56 ounces) bacon-onion dip mix
  1. Heat oven to 350° F.
  2. Add soy sauce and hot pepper sauce to melted butter.
  3. Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
  4. Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.

Source: The Popcorn Board

Dessert 14 March 2017

Brighten Up Bake Sales

(Family Features) A bake sale is a sweet way to support any charitable cause, whether it’s raising money for new uniforms or donating to a local animal shelter. These tips and recipes from the celebration experts at Wilton will make bake sale treats that stand out among the rest — it’s a piece of cake.

  • Baking delicious goodies is just the start to a successful bake sale. Add some dazzling details. The eye-catching finishes on Bake-Sale Ready Cupcakes — swirls of colorful icing topped with jumbo sprinkles and butterfly decorations, complete with vibrant wraps — will ensure they sell out fast.
  • Serve sweets-on-a-stick like Kaleidoscope Cookie Pops and School Star Cereal Treat Pops. Favorite treats are more fun and easier to eat when customers can just grab them and enjoy.
  • Offer size options. Sell some cupcakes and mini breads by the “eaches” and cookies by the pop. Have dozens available, too.
  • Wrap goodies using treat bags and ribbon, or pack in colorful, easy-to-transport boxes — making them perfect gifts customers will want to keep for themselves.

Visit www.wilton.com for other bake sale ideas and recipes, and for all of your baking and decorating supplies.

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Coconut Lime Mini Breads

Makes 9 petite loaves

Breads

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon finely grated lime zest
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1-1/2 teaspoons coconut extract
  • 1/3 cup unsweetened coconut milk

Topping (optional)

  • 1/2 cup confectioners’ sugar
  • 1 to 2 teaspoons fresh lime juice
  • 3 tablespoons toasted sweetened flaked coconut
  1. Preheat oven to 350°F. Line cavities of Petite Loaf Pan with Petite Loaf Baking Cups.
  2. In medium bowl, combine flour, lime zest and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in coconut extract. Add flour mixture alternately with coconut milk to butter mixture; mix until well combined. Divide mixture evenly into baking cups.
  3. Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool loaves in pan 10 minutes. Remove loaves from pan; cool completely.
  4. To make icing, combine confectioners’ sugar and lime juice in small bowl to desired consistency. Drizzle icing over tops of loaves, allowing icing to run down sides. Sprinkle with toasted coconut.

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Zucchini & Apple Bread

Makes about 12 servings

  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 medium zucchini, shredded (about 1-1/2 cups)
  • 1 medium apple, peeled, cored and shredded (about 1 cup)
  • 3/4 cup chopped pecans or walnuts
  1. Preheat oven to 325°F. Spray 9 x 5-inch loaf pan with vegetable pan spray.
  2. In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.

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Kaleidoscope Cookie Pops

Makes about 2 dozen cookies

  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1-1/2 cups granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Round Comfort Grip Cutter
  • Assorted Colors Cookie Icing
  • Assorted Jumbo Sprinkles or other favorite Sugars and Sprinkles
  • Cookie Treat Sticks
  • Candy Melts candy (optional)
  1. Preheat oven to 350°F.
  2. In small bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Do not chill dough.
  3. Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12-inch diameter x 1/8-inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 to 11 minutes or until cookies are lightly browned. Cool cookies completely.
  4. Outline and fill-in cookie with Cookie Icing. Add zigzag border to some cookies. If desired, pipe alternating circles of colors onto cookie surface; immediately pull toothpick through icing from center of cookie to outer edge, pulling colors through. Or, arrange sprinkles and sugars on iced cookie surface. Let dry.
  5. Attach sticks to back of cookies with icing or melted candy. Let dry.

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Bake Sale-Ready Cupcakes

Each cupcake serves 1

  • Assorted Primary, Gold or Silver Baking Cups
  • Favorite cupcake recipe or mix
  • Buttercream or Chocolate Buttercream Icing
  • Golden Yellow or other desired Icing Color
  • Jumbo Stars and Jumbo Nonpareil Sprinkles
  • Butterfly or other favorite Icing Decorations
  1. Preheat oven to 350°F. Line cavities of standard muffin pan with baking cups.
  2. Bake your favorite cupcakes in prepared pan. Cool completely. Color buttercream icing with icing color. Pipe tip 1M buttercream or chocolate buttercream icing swirl on cupcake top; insert icing decoration.

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School Star Cereal Treat Pops

Makes about 2 dozen pops

  • 1/4 cup (1/2 stick) butter or margarine
  • 4 cups mini marshmallows
  • 6 cups crisp rice cereal
  • Cookie Treat Sticks
  • Cookie Icing
  • Assorted Sprinkles
  1. Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
  2. In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50 percent power 30 to 60 seconds to soften.)
  3. Outline treat with Cookie Icing; add Sprinkles. Let dry.

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Candy Bark

  • 2 packages (12 oz. ea.) White or Light Cocoa Candy Melts candy
  • Rainbow Chip Crunch or other Sprinkles or Sugars
  1. Line 10.5 x 15.5-inch cookie pan with parchment paper.
  2. Melt Candy Melts candy following package instructions; spoon into prepared pan. Tap pan on counter to remove air bubbles; if needed, smooth top with large spatula. Sprinkle on Rainbow Chip Crunch. Chill until firm, about 15 minutes. Remove parchment from pan; break candy into smaller serving pieces.

Source: Wilton Enterprises

Dessert 07 July 2016

Cool Watermelon Cheesecake

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Makes about 12 servings

Crust:

  • 1-1/4 cups (16 ounces) roasted salted pistachios
  • 2 cups sweetened flaked coconut
  • 1/4 cup granulated sugar
  • 4 tablespoons (1/2 stick) butter, melted
  • Leaf green icing color

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon imitation clear vanilla
  • 1 cup heavy whipping cream
  • 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
  • 1 envelope (1/4 ounce) unflavored gelatin
  • No-taste red icing color
  • 1/2 cup mini chocolate chips, divided
  1. In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
  2. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
  3. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.

Source: Wilton

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