recipes

Videos 10 September 2021

Peanut Butter Candy Saltines

(Family Features) Among the decorations, gifts and gatherings of loved ones, there’s perhaps nothing quite like family favorite foods that call to mind the joy of the holidays. Whether your loved ones relish building gingerbread houses or dining on an all-in feast, looking forward to annual traditions is part of what makes the season so special.

This year, you can add to the fun with a new annual activity by creating a delightful dessert with the help of little ones and adults alike. With an easy recipe like Peanut Butter Saltine Candy that calls for just a handful of ingredients, you can get the whole family involved in the kitchen.

Ask your little helpers to measure out ingredients while a grownup prepares the pan and uses the stove. Once the base is finished baking, call the kids back to sprinkle chocolate chips and peanut butter chips over the top.

After your candy creation is cooled, just break it into pieces meant to be shared with the entire family. An added benefit: all can enjoy the nutrient-rich flavor of peanuts, which rise to superfood status by delivering 19 vitamins and minerals and 7 grams of protein per serving.

Find more holiday recipes at gapeanuts.com .

Watch video to see how to make this recipe!

Peanut Butter Saltine Candy

Yield: 45 pieces

  •             Nonstick cooking spray (butter flavor)
  • 1          sleeve (4 ounces) regular saltine crackers
  • 1/2       cup butter
  • 3/4       cup creamy peanut butter
  • 1          cup granulated sugar
  • 2          cups milk chocolate chips
  • 1/2       cup peanut butter chips
  • 1/2       cup rough chopped, dry roasted peanuts
  1. Preheat oven to 400 F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with nonstick cooking spray then lay saltines flat in single layer on prepared pan. Set aside.
  2. In heavy duty, 1-quart saucepan over medium heat, combine butter, peanut butter and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes.
  3. Remove from oven and sprinkle chocolate chips over saltines. Let cool 3 minutes then spread melted chocolate completely over saltines.
  4. Sprinkle peanut butter chips evenly over chocolate. Return pan to oven 1 minute to soften chips. Pull pointed tines of fork through softened peanut butter chips to partially cover chocolate. Sprinkle chopped peanuts on top, gently pressing into candy.
  5. Let cool on rack about 15 minutes then place in freezer 3 minutes. Remove from freezer and break into pieces. Store in airtight container.

Source:  Georgia Peanut Commission

Meal Ideas 06 January 2021

Power Family Meals with Protein-Packed Peanuts

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

  • 4 tablespoons creamy peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 4 teaspoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sriracha
  • 2 French baguette rolls (6 inches each)
  • 1/2 cup cucumber, sliced
  • 1/2 cup white onion, sliced into thin strips
  • 1/2 cup red bell pepper, sliced into thin strips
  • 1/2 cup purple cabbage
  • 1/2 cup fresh cilantro
  1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
  2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

  • 2 teaspoons oil
  • 1/2 large white onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes
  • 1 can whole tomatoes
  • 2 cups water
  • 1 can red kidney beans, drained and rinsed
  • 1 can green jackfruit, drained and chopped
  • 1/4 cup peanut butter
  • cornbread (optional)
  • tortilla chips (optional)
  • cinnamon rolls (optional)
  1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
  2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

  • 1/2 cup honey
  • 6 tablespoons unsalted butter
  • 2 tablespoons creamy peanut butter
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups rolled oats (quick or regular)
  • 1 cup bran flakes
  • 1 cup sweetened coconut flakes
  • 1 cup dried fruit (raisins, blueberries or cranberries)
  • 1 cup roasted peanuts, chopped
  1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
  2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
  3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

  • 1/2 cup creamy natural peanut butter
  • 3 tablespoons sweet red chili sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/8-1/4 cup hot water (optional)
  • chopped unsalted roasted peanuts (optional)
     
  • 2 tablespoons olive oil or avocado oil
  • 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespoon soy sauce
  • 3/4 cup peanut sauce
  • cooked brown rice
  • assorted bell peppers, sliced
  • chopped unsalted roasted peanuts (optional)
  1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
  2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
  3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
  4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

Healthy 04 January 2021

New Year Nutrition

Take on 2021 with a sustainable, low-carb eating plan

(Family Features) A new year brings with it new opportunities to better yourself in all kinds of ways, including your health. Start by evaluating your at-home menu to make sure it aligns with your nutritional goals.

These recipes for Vegetarian Ramen Zoodle Bowls, Broccolini and Bacon Egg Bites and Flourless Salted Peanut Butter Chocolate Chip Cookies from Atkins offer better-for-you options that fit within a low-carb lifestyle that can help you eat right and make smarter choices in your kitchen. Each option offers a balanced approach to eating comprised of high-fiber carbohydrates, optimal protein and healthy fats. Plus, they’re easily personalized, allowing each recipe to help you meet your goals regardless of what eating plan you’re following and whether you’re looking to achieve weight loss, maintain your weight or achieve optimal health.

An Easy-to-Follow Food Guide

The latest science continues to support the many health benefits of a low-carb approach to eating beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many eating approaches can be vague in their approach, “The Atkins 100 Eating Solution’s” fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs (the total carbohydrate content of the food minus the fiber content and sugar alcohols) and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes, this book provides a variety of foods with plenty of room for personalization. This easy-to-use guide, written by Colette Heimowitz, the company’s vice president of nutrition and education, can also show you how the plan can be modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more regardless of food preferences, lifestyle or cooking abilities.

Visit atkins.com/atkins-100-eating-solution-book to purchase the book.

Vegetarian Ramen Zoodle Bowls

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 30 minutes
Servings: 4

  • 4          large eggs
  • ice water
  • 2          cups fresh water
  • 1          quart vegetable broth
  • 5          ounces (3 cups) broccoli florets, cut into bite-size pieces
  • 10        ounces (4 cups) spiralized zucchini
  • 5          ounces (5 packed cups) baby spinach
  • 1          tablespoon, plus 2 teaspoons, white miso paste
  • 1/4       teaspoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon toasted sesame oil, plus additional for garnish, to taste
  • 2          cups mung bean sprouts, for garnish
  • chili garlic sauce, for garnish
  • 1          cup shredded raw carrot, for garnish
  • 4          tablespoons crushed peanuts, for garnish
  1. In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
  2. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
  3. Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
  4. Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts.

Nutritional information per serving: 10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Broccolini and Bacon Egg Bites

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 45 minutes
Servings: 4

  • Nonstick cooking spray
  • 5          slices (4 ounces) no-sugar- added bacon
  • 5          large eggs
  • 3          ounces cream cheese
  • 2          tablespoons feta cheese
  • 1          tablespoon hot sauce
  • 1/2       teaspoon kosher salt, plus additional, to taste, divided
  • 4 1/2    ounces broccolini (5-7 stalks), stalks and florets thinly sliced
  • 1          tablespoon water
  • 1 1/2    cups baby arugula
  • 1          tablespoon lemon juice
  • 1          tablespoon extra-virgin olive oil
  • freshly ground black pepper, to taste
  • 1 cup fresh blueberries
  1. Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.
  2. In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.
  3. In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth.
  4. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.
  5. Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.
  6. Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.
  7. In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Flourless Salted Peanut Butter Chocolate Chip Cookies

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes
Yield: 24 cookies

  • 1          cup sugar-free smooth or creamy peanut butter
  • 2          teaspoons stevia extract powder
  • 1/2       teaspoon baking soda
  • 1/4       teaspoon kosher salt
  • 1          large egg
  • 1          teaspoon vanilla extract
  • 1/2       cup sugar-free semisweet chocolate chips
  • 1 teaspoon flaky sea salt
  1. Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
  2. In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
  3. Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
  4. Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
  5. In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
  6. Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Source: Atkins

Meal Ideas 31 October 2019

Frozen Family Fun

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.  For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

  • Nonstick cooking spray
  • 1          tablespoon olive oil
  • 1          medium DOLE® White Onion, chopped
  • 1          package (8 ounces) Dole Mushrooms, sliced
  • 2          garlic cloves, minced
  • 1 1/2    pounds 99% fat-free lean ground turkey
  • 5          cups Dole Baby Spinach
  • 1          teaspoon Italian seasoning
  • 1/4       teaspoon salt
  • 1          cup marinara sauce
  • 1          cup raw cashews
  • 2          cups fat-free cottage cheese, strained
  • 4          medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
  • 1       cup low-moisture part-skim mozzarella cheese
  1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  2. In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
  3. In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
  4. Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

  • 2/3       cup gluten-free dark chocolate chips
  • 2          teaspoons grapeseed oil
  • 3          DOLE® Strawberries, hulled and thinly sliced
  • 1          ripe Dole Banana, peeled and thinly sliced
  • 2 tablespoons chopped roasted unsalted peanuts
  1. Line 12-cup mini muffin tin with mini cupcake liners.
  2. In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
  3. Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
  4. Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

  • Nonstick cooking spray
  • 8          eggs
  • 1          tablespoon olive oil
  • 1          package (8 ounces) DOLE® Mushrooms, sliced
  • 1          Dole Red Onion, chopped
  • 1          medium red bell pepper, chopped
  • 4          cups Dole Baby Spinach
  • 1          cup fat-free milk
  • 1/4       teaspoon kosher salt
  • 1/2       teaspoon fresh ground black pepper
  • 8          100% whole-grain English muffins, split
  • 8          frozen chicken breakfast sausage patties
  1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  2. In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
  3. Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
  4. Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

Source: Dole/Disney

Videos 29 August 2019

Protein-Packed Peanut Butter Breakfast

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

  • Butter
  • 2/3       cup creamy peanut butter, divided
  • 2          eggs
  • 1/2       cup granulated sugar
  • 2/3       cup milk
  • 1 1/2    teaspoons pure vanilla extract
  • 1/2       teaspoon salt
  • 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
  • 2/3       cup pure maple syrup
  • 1/3       cup crushed peanuts
  • powdered sugar, for garnish
  1. Heat oven to 350° F. Butter four 4-ounce ramekins.
  2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
  3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Source: Georgia Peanut Commission

Videos 09 July 2019

Make Your Movie Night Pop

(Family Features) Invite your friends and neighbors over, spread out some comfy seating and dim the lights. Whether it’s a kids’ birthday party, an adult gathering or nearly anything in-between, hosting a movie night in the comfort of your own home – or on a projector in the yard – can be the perfect escape. Of course, tasty snacks only add to the fun.

Light and airy popcorn is a movie watching staple, and one you can feel good about eating. At only 30 calories per cup, whole-grain, freshly popped popcorn is naturally low in fat and calories, non-GMO, gluten-free, contains no artificial additives or preservatives and is sugar-free.

Enjoyed a handful at a time or as part of creative, flavorful snack recipes – like Popcorn Pepperoni Pizza Dippers, Sweet and Salty Popcorn Party Mix, Maple Bacon Popcorn Mix and Truffle Popcorn – popcorn offers plenty of versatility to fit nearly any theme.

Get more great popcorn recipes at popcorn.org

Watch video to see how to make this recipe!

Sweet and Salty Popcorn Party Mix

Yield: 14 cups

  • 10        cups popped popcorn
  • 2          cups miniature pretzel twists
  • 1          cup pecans
  • 1          cup peanuts
  • 2          cups rice, wheat or corn cereal squares
  • 1/2       cup butter (1 stick)
  • 1/2       cup packed brown sugar
  • 1/4       cup corn syrup
  • 1/2       teaspoon baking soda
  1. Heat oven to 300° F.
  2. In large bowl, combine popcorn, pretzels, pecans, peanuts and cereal squares; set aside.
  3. In medium saucepan over medium heat, heat butter, brown sugar and corn syrup. Stir mixture until it begins to boil. Boil 3 minutes without stirring. Remove from heat and stir in baking soda. Note: Mixture will foam.
  4. Pour syrup over popcorn mixture and stir until evenly coated. Pour mixture onto large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking. Stir mixture several times as it cools. Store in airtight container.

Popcorn Pepperoni Pizza Dippers

Yield: 16 squares

  •             Nonstick cooking spray
  • 2          eggs
  • 1/2       cup tomato and basil reduced-fat cooking cream
  • 1          tablespoon grated parmesan cheese
  • 1/8       teaspoon coarse ground black pepper
  • 10        cups popped popcorn
  • 1          cup shredded mozzarella cheese
  • 1/3       cup thinly sliced pepperoni, coarsely chopped
  • marinara sauce, for dipping
  1. Heat oven to 350° F. Spray 8-inch square baking pan with nonstick cooking spray.
  2. In large bowl, whisk eggs, cooking cream, parmesan cheese and black pepper. Stir in popcorn, mozzarella cheese and pepperoni.
  3. Spread mixture in prepared pan, patting down with spatula or spoon.
  4. Bake about 15 minutes until set and lightly browned. Let sit 5 minutes. Cut into 16 bars. Serve warm with marinara sauce.

Truffle Popcorn

Yield: 10 cups

  • 1 1/2    tablespoons olive oil
  • 1          tablespoon, plus 2 teaspoons, white truffle oil, divided
  • 1/2       cup popcorn kernels
  • 1          tablespoon butter
  • 3          tablespoons shredded parmesan cheese
  • 1/2       teaspoon sea salt
  • freshly ground black pepper
  1. In large, heavy-bottomed pot with lid, combine olive oil and 1 tablespoon truffle oil. Add about three popcorn kernels.
  2. Heat over medium-high heat until one kernel pops. Add remaining popcorn kernels; cover.
  3. Once corn begins to pop, shake pot constantly over heat.
  4. When popping slows, remove pot from heat and transfer popcorn to large serving bowl.
  5. Melt butter and mix in remaining truffle oil. Pour mixture over popcorn; toss.
  6. Sprinkle parmesan cheese, salt and pepper over popcorn; toss to distribute evenly.
  7. Serve immediately or store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

  • 6          slices thick-cut bacon
  • 1/4       cup pure maple syrup
  • 8          cups popped popcorn
  • 2/3       cup pecan halves, coarsely chopped
  • 2/3       cup dried cranberries
  • 2          tablespoons butter or margarine
  • 1/4       teaspoon coarse ground black pepper
  • 1/4       teaspoon maple extract
  1. Heat oven to 400° F. Line jellyroll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes until ends of bacon start to curl.
  2. Remove and reserve 2 table­spoons bacon drippings. Brush bacon with 2 tablespoons maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
  3. In large bowl, combine popcorn, pecans and cranberries.
  4. Combine butter, black pepper, maple extract, remain­ing maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
  5. Spread popcorn mixture in jellyroll or roasting pan.
  6. Bake 5 minutes. Toss in bacon pieces. Serve warm.

Source: Popcorn Board

Videos 24 June 2019

Rocky Road Cookie Pizza

(Family Features)  Pizza and dessert are two things nearly any crowd can agree on. Combining classic rocky road ingredients – chocolate, marshmallows and peanuts – on a giant cookie crust makes for a sweet treat that’s perfect for a crowd and can be sliced and eaten with your hands.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Rocky Road Cookie Pizza

Recipe adapted from Pillsbury

  •             Nonstick cooking spray
  • 1          roll (16 1/2 ounces) refrigerated sugar cookie dough
  • 1          cup miniature marshmallows
  • 1/2       cup salted peanuts
  • 1/2       cup semisweet chocolate chips
  • 1/3       cup caramel topping
  1. Heat oven to 350° F.
  2. Grease 12-inch pizza pan with nonstick cooking spray. In pan, break up cookie dough. In bottom of pan, evenly spread cookie dough to form crust. Bake 12-17 minutes, or until light golden brown.
  3. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Bake 8-10 minutes, or until toppings are melted. Drizzle with caramel topping. Cool completely, about 1 hour. Cut into wedges.

Source: Culinary.net

Dessert 27 March 2019

Sundaes 101

(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.

There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.

Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.

Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.

Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.

Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.

Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.

Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.

Caribbean Sundae

Makes 4 servings

  • 1/2 cup canned crushed pineapple in juice, drained
  • 1/2 cup chopped mango, thawed if frozen
  • 2 cups Blue Bunny Premium Vanilla Ice Cream
  • 8 teaspoons unsweetened shredded coconut, toasted
  • 1 teaspoon grated lime peel
  • 4 slices fresh lime
  1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
  2. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

Cinnamon Bun Hot Apple Sundae

Makes 8 servings

  • 1 4-inch frosted cinnamon roll
  • 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
  • 1/2 cup glazed walnuts
  • 1 can (21 ounces) apple pie filling
  • 1/2 cup butterscotch-caramel topping
  • Glazed walnuts, optional
  1. Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
  2. Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
  3. Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
  4. Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.

Turtle Sundae

Makes 4 servings

  • 4 3 1/2-inch waffle bowls
  • 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
  • 16 chocolate Turtle candies
  • Assorted candy, for facial features
  • 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
  1. Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
  2. Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.

Caramel Corn Sundae

Makes 4 servings

  • 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
  • 3 cups caramel corn
  • 1/4 cup caramel sauce
  • 1/4 cup toasted peanuts
  1. Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.

Source: Blue Bunny Ice Cream

Snacks 19 February 2019

Perfect Pops for Every Occasion

(Family Features) No matter what kind of events you have on your social calendar, you can pop up delicious treats that are sure to be a hit.

Whether hosting a get-together for the guys and tuning into the game or having a night in with the girls, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free, can help you please every palate.

Sweet, spicy, salty or served in more non-traditional ways, the possibilities are endless, and perfect for everything from date night to a family movie night or even a sleepover or kids’ party. And since it’s healthy and whole grain, popcorn is a satisfying snack suitable for every occasion that you can feel good about serving.

Find more versatile, nutritious recipes for your next event at popcorn.org.

Cookies ’N Cream Popcorn

  • 12 cups popped popcorn
  • 1 package (11 ounces) white chocolate chips
  • 2 teaspoons coconut oil
  • 15 Oreo cookies, coarsely chopped
  1. Place popcorn in large bowl; set aside.
  2. In medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended.
  3. Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos.
  4. Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve.

Serves

12 cups

Popcorn Party Pizza

  • 3 tablespoons butter
  • 1 bag (10.5 ounces) mini marshmallows
  • 2 quarts popped popcorn
  • 1 tube (.68 ounces) red piping gel
  • 1 package red raspberry fruit roll-ups
  • green jelly beans
  • coconut
  • candy-coated chocolate pieces
  1. Spray 12-inch pizza pan with cooking spray; set aside.
  2. In large saucepan over medium heat, heat butter.
  3. Stir in marshmallows until melted.
  4. Stir in popcorn until well coated.
  5. Spread mixture evenly onto prepared pizza pan.
  6. Drizzle red piping gel over “pizza” to make “sauce.”
  7. Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for “pepperoni” slices.
  8. Decorate as desired with jelly beans, coconut and candies. Allow to cool completely before cutting into wedges to serve.

Serves

8 slices

Popcorn and Peanut Truffles

  • 6 cups popped popcorn
  • 1 cup roasted and salted peanuts
  • 1 package (12 ounces) semisweet chocolate chips
  • 1/2 cup honey
  1. In large bowl, stir popcorn and peanuts together; set aside.
  2. In microwave-safe bowl, heat chocolate chips 10 seconds. Stir chips and repeat, stirring after each 10 seconds, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well blended.
  3. Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoop and release onto wax paper to form truffles. Refrigerate until firm.

Serves

30 pieces

Notes, Tips & Suggestions

Truffles can be stored in an airtight container up to 5 days.

Toasted Coconut and Chocolate Popcorn

  • 10 cups popped popcorn
  • 2 tablespoons butter or margarine
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup chocolate chips
  • 1 teaspoon vegetable oil
  • 1 bag (7 ounces) shredded coconut, toasted
  1. Place popcorn in large bowl; set aside.
  2. In small saucepan, combine butter, brown sugar and coconut extract; stir until melted and combined.
  3. Pour over popcorn, coating well. Spread popcorn onto large cookie sheet.
  4. In glass measuring cup, melt chocolate chips and vegetable oil in microwave on low heat until smooth. Drizzle over popcorn. Immediately sprinkle coconut over popcorn mixture; cool.
  5. Break into pieces and serve.

Serves

10 cups

Cheesy Pepperoni Popcorn

  • 1/4 cup nonfat Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried basil leaves
  • 1/8 teaspoon dried sage
  • black pepper, to taste
  • 12 cups popped popcorn
  • 3/4 cup turkey pepperoni, cut into bite-size bits
  • olive oil cooking spray
  1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
  2. Place cooked popcorn and turkey pepperoni in large bowl; spray lightly with cooking spray.
  3. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.

Serves

6-8 cups

Source: Popcorn Board

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