recipes

Kids 14 March 2019

Easy, No-Bake Goodies

(Family Features) Summer is a great time to get kids into the kitchen to make some snacks and desserts. Whether you need something to take to a picnic or just something to do on a rainy day, making easy, no-bake goodies like Rice Krispies Treats(r) can show kids just how fun cooking can be.

Even young children can be kitchen helpers, so the whole family can get involved. What can your child do to help prepare a recipe?

2 to 3-year-olds can
-Wash and scrub fruits and vegetables
-Name and count foods

3 to 4-year-olds can
-Shape foods
-Mix dry ingredients together
-Pour pre-measured liquids into batter

4 to 5-year-olds can
-Help measure ingredients
-Open packages
-Pour cereal
-Mash soft fruits and vegetables
-Press cookie cutters into dough or soft food

6 years old and up can
-Beat recipe ingredients with a whisk
-Help locate ingredients in a spice rack or pantry

Make some summer magic with these tasty no-bake recipes for Choco P'Nutty Bars, Itsy Bitsy Fruit Pies, and Ice Cream Sandwich Treats. For even more kid-friendly recipes you can make together, visit www.Ricekrispies.com.

Note: The following recipes should be made with adult supervision.

Itsy Bitsy Fruit Pies

Prep Time: 25 minutes
Total Time: 30 minutes
Servings: 24

  • 1/2 cup butter or margarine
  • 1 cup milk chocolate morsels
  • 1/4 teaspoon cinnamon
  • 4 cups Kellogg's® Rice Krispies® cereal
  • 2 cups assorted fresh chopped fruits
  • Frozen non-dairy whipped topping, thawed
  • Assorted sprinkles
  1. In medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon.
  2. Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.
  3. Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray. Using your finger or thumb, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.
  4. Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.
  5. Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.

Note: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room temperature for 15 minutes before serving.

Kid-friendly Kitchen Tips:
-Children of all ages should have an adult assistant with them at all times when cooking.
-Chefs 7 and older can measure the ingredients and help stir the melted chocolate into the cereal.
-Little ones, ages 3 to 6, will enjoy pressing the mixture into the muffin cups and decorating with the fruits and whipped cream.
-Make sure to have plenty of extra fruits for snacking while making these little pies.

Ice Cream Sandwich Treats

Prep Time: 15 minutes
Total Time: 3 hours
Servings: 10 to 12

  • 3 tablespoons butter or margarine
  • 1 10 ounce-package (about 40) marshmallows, or 4 cups miniature marshmallows
  • 2 teaspoons vanilla
  • 6 cups Kellogg's Rice Krispies cereal
  • 1/2 cup assorted sprinkles
  • 2 pints desired flavor ice cream, frozen yogurt, sorbet or gelato
  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.
  2. Add cereal. Stir until well coated.
  3. Using buttered spatula or wax paper, evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrigerate for 15 minutes.
  4. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undecorated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream.
  5. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving.

Choco P'Nutty Bars

Prep Time: 15 minutes
Total Time: 1 hour
Servings: 18

  • 1 12-ounce package (2 cups) semi-sweet chocolate morsels
  • 2/3 cup peanut butter
  • 6 cups Kellogg's Rice Krispies cereal
  • 3 cups miniature marshmallows
  • 18 wooden or plastic sticks
  1. In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows.
  2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.
  3. Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar.

Microwave Directions: In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients, stirring until well coated. Continue with recipe directions.

Source: Rice Krispies

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

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 15 November 2017

Popping Up a Winter Wonderland

Edible, handmade holiday decor perfect for gifting

(Family Features) ’Tis the season to pop up some holiday fun by creating a scenic winter wonderland that tastes as great as it looks.

Gather the kids and make a hands-on family holiday tradition out of crafting festive, edible decorations. Popcorn is the perfect choice to pop up and eat while trimming your popcorn tree and decking out your creations. At 30 calories a cup, whole-grain, freshly popped popcorn offers a nutritious alternative to traditional holiday party nibbles. Popcorn is naturally low in fat and calories, non-GMO, gluten-free, has no artificial additives or preservatives and is sugar-free.

These clever recipes can help you make edible decor or gifts to give to friends, family and co-workers. Find more creative holiday recipes at popcorn.org.

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Festive Popcorn Trees

Yield: 10 trees

  • 10        cups air-popped popcorn
  • 1          bag (10 ounces) miniature marshmallows
  • 2          tablespoons butter
  • 1          teaspoon vanilla extract
  • nonstick cooking spray
  • green decorating sugar
  • blue decorating sugar
  • 1          tube white frosting with decorating tip
  • small, colorful candies (such as sprinkles and miniature silver dragees)
  1. Place popcorn in large bowl.
  2. Place marshmallows and butter in medium saucepan over medium-low heat. Stir until marshmallows are melted and mixture is smooth. Remove from heat.
  3. Stir in vanilla extract.
  4. Pour mixture over popcorn in bowl. Toss well to coat popcorn evenly.
  5. Line baking sheet with foil.
  6. Spray hands with nonstick cooking spray then scoop up about 1 cup popcorn mixture.
  7. Shape mixture into cone, keeping base flat to form tree.
  8. Sprinkle tree with decorating sugars; place tree on baking sheet.
  9. Make nine additional trees.
  10. Pipe frosting on trees to make garland then decorate with sprinkles and silver dragees, as desired.

Serving suggestion: Place each tree on sugar cookie and decorate serving tray with shredded coconut to resemble snow.

Notes: For best flavor and color, start recipe with unflavored white popcorn. You can make your own colored sugar by adding food coloring to sugar then stirring in bowl or shaking vigorously in sealed container. Add additional food coloring for more intense tones.

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Holiday Popcorn Snowman

Yield: 5 snowmen

  • 1          package (1 pound) large marshmallows
  • 1/4       cup (1/2 stick) butter or margarine, plus additional
  • 1          teaspoon vanilla
  • 10        cups popped popcorn
  • sprinkles (optional)
  • licorice (optional)
  • gum drops (optional)
  • cinnamon candies (optional)
  1. In large saucepan, melt marshmallows and 1/4 cup butter.
  2. Remove from heat and stir in vanilla.
  3. Let stand 5 minutes.
  4. Pour over popcorn and stir mixture.
  5. Butter hands well and form into balls.
  6. Decorate with sprinkles, licorice, gum drops and cinnamon candies, as desired.

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Holiday Wreath Popcorn Treats

Yield: 8 wreaths

  • Nonstick cooking spray
  • 3          quarts popped popcorn
  • 4          tablespoons (1/2 stick) butter or margarine
  • 3          cups miniature marshmallows
  • 3          tablespoons lime gelatin dessert mix
  • small red candies
  • jellybeans
  • red fruit leather
  1. Lightly spray large mixing bowl with nonstick cooking spray and place popcorn inside.
  2. In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin dessert mix until marshmallows are melted and mixture is smooth. Pour over popcorn and mix until coated.
  3. Spray hands with cooking spray and press firmly to form into 9-inch logs then bend to form wreaths.
  4. Place wreaths on wax paper. Press candies and jellybeans into wreaths as decorations; cut fruit leather to make ribbon and add.
  5. Serve immediately or wrap individually in plastic wrap for storage. Add ribbon tie to plastic wrap as decorative closure.

Tip: Soak saucepan before cleaning.

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Chocolate Popcorn Reindeer

Yield: 8 reindeer

  • 8          cups unsalted, unbuttered popped popcorn
  • 2 1/2    cups mini marshmallows
  • 1/2       cup chopped dark chocolate or dark chocolate chips
  • 2          tablespoons butter or light olive oil
  • 1/4       teaspoon salt
  • 16        pretzel sticks
  • 16        eyeball candies
  • 8          red candy-coated chocolate candies
  1. Place popcorn in large mixing bowl.
  2. In saucepan set over medium heat, heat marshmallows, chocolate, butter and salt, stirring often until smooth. Toss marshmallow mixture with popcorn until well combined.
  3. Scoop 3/4 cup popcorn mixture into ball. Repeat with remaining mixture to make eight balls total. Place each ball in paper muffin cup liner.
  4. Insert pretzel stick on each side of ball to resemble antlers, attach two eyeball candies for eyes and red candy for nose. Let cool completely.

Tip: Eyeball candies can typically be found in baking aisles of supermarkets or bulk food stores.

Dessert 22 September 2017

Sweet Seasonal Treats for Fall

(Family Features) Crisp fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples.

These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best.

Find more fall tips and recipes perfect for sharing with your family at musselmans.com.
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Caramel Crumble Bars

  • 1          box (15 1/4 ounces) yellow cake mix, dry
  • 1/2       cup butter, softened, plus 2 tablespoons, divided
  • 3/4       cup Musselman’s Apple Butter, plus 3 tablespoons
  • 1          egg
  • 1          package (11 ounces) caramels, unwrapped
  • 2/3       cup walnuts, chopped
  • 2/3       cup flaked coconut, sweetened
  • 2          tablespoons butter, melted
  1. Heat oven to 350° F. Grease 13-by-9-inch baking pan.
  2. With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon 1 cup cake mix mixture into medium bowl; set aside.
  3. Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.
  4. Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.
  5. Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted.
  6. Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.
  7. Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.
  8. Break up topping and sprinkle evenly over caramel.
  9. Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.

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Easy Apple Pie Bars

Prep time: 20 minutes
Cook time: 1 hour
Servings: 20

  • Nonstick cooking spray
  • 7          cups Granny Smith apples, peeled, cored and diced
  • 1          cup Musselman’s Apple Butter
  • 1 1/2    teaspoons vanilla extract, divided
  • 1/2       cup brown sugar
  • 2          frozen pie crusts, defrosted
  • 1          egg white
  • 2          tablespoons sugar
  • 1/2       teaspoon ground cinnamon
  • 1          cup powdered sugar
  • 2          tablespoons milk
  1. Heat oven to 350° F. Grease 9-by-13-inch pan with nonstick cooking spray.
  2. Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.
  3. Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust.
  4. With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover.
  5. To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust.
  6. Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.
  7. To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

Source: Musselman’s Apple Butter

Holiday 19 January 2017

Ho Ho Holiday Treats

Make the Season Simple and Sweet

(Family Features) Nothing says home for the holidays like the smell of treats baking in the oven and a crowded kitchen filled with loved ones. Whether making decades-old family favorites or starting new holiday baking traditions, you can create homemade holiday goodies in a (ginger) snap.

“The holidays are a time when families are in the kitchen at record rates to bake cookies, build gingerbread houses and create a wide variety of sweet treats,” says Nancy Siler, vice president of consumer affairs at Wilton. “The good news is, even if you only have 30 minutes to spare during this hectic time, you can make amazing desserts for gatherings or gifting.”

Try these easy treat ideas from Wilton to spread holiday cheer:

  • Holiday Helpers: Invite family and friends for a cookie decorating day to help prepare gifts for upcoming events. You provide the Sparkling Sugars and Sprinkles, Peppermint Twisted Sticks and red and green icing ... everyone else provides the creativity.
  • Miracle on Your Street: Crunched for time with a party to attend? Pick up ready-to-eat cookies and artfully dip them in red and green Candy Melts candy for an elegant upgrade. No one has to know how simple it was to create a customized dessert.
  • Instant Snowman: Coat peanut butter sandwich cookies in white Candy Melts candy to create instant snowmen. Decorate with hats, scarves and, of course, carrot noses.
  • It’s a Wrap: Turn your homemade treats into gourmet gifts. Stock up on holiday-themed gift bags and boxes, colorful tissue paper, ribbons and tags to transform made-from-the-heart goodies into extra special gifts.

For more holiday ideas and inspiration, visit www.wilton.com

Festive Peppermint Twists

  • Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy
  • Peppermint Twisted Sticks Candy
  • Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars
  1. Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions.
  2. Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immediately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to 10 minutes.
Snacks 17 August 2016

Sensible Snacks that Really Pop

(Family Features) Next time you reach for a snack, go for a great-tasting option that delivers on both flavor and nutrition. Sensible snacks can be surprisingly delicious when you choose ingredients wisely.

One pop-ular choice: popcorn. Ideal for between-meal snacking since it satisfies but doesn’t spoil the appetite, popcorn is also the perfect addition to treats such as snack bars and trail mix. The key to smart snacking is finding good-for-you ingredients that make your body healthy and your taste buds happy.

With no artificial additives or preservatives, popcorn is naturally low in fat and calories. The whole grain provides energy-producing complex carbohydrates and contains fiber, providing roughage the body needs in the daily diet.

Find more healthy snack solutions at popcorn.org.

Perfect Popcorn

There’s nothing like the taste of freshly popped popcorn and nothing like the disappointment of burnt popcorn. Follow these simple steps and you’ll have perfect popcorn every time.

  • Whether on the stove or in the microwave, popcorn will begin popping in a few minutes.
  • When the popping begins to slow, listen until you can count two seconds between pops. Remove the pan from heat or bag from microwave.
  • Remember to lift the lid or open the bag away from your face to prevent steam burns.

13346 Oatmeal Raisin Cookie Corn

Oatmeal Raisin Cookie Corn

Yield: 10 cups

  • 8 cups popped popcorn
  • 3 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup crunchy granola
  • 1 cup raisins
  • 1 cup walnut halves
  1. In bowl, toss popcorn with melted butter.
  2. Combine sugar with cinnamon; sprinkle over popcorn. Toss with granola, raisins and walnuts until combined.

13346 Crispy Crunchy Apple Popcorn

Crispy Crunchy Apple Popcorn

Yield: 7 cups

  • 6 cups popped popcorn
  • 1 tablespoon butter, melted
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 2 cups dried apple chips
  1. Heat oven to 300° F.
  2. Line 9-by-13-inch baking pan with foil; butter foil. Spread popcorn in pan and drizzle with melted butter; toss popcorn. Sprinkle popcorn with sugar and cinnamon, and toss again.
  3. Bake 7 minutes.
  4. Sprinkle apple chips over popcorn and heat an additional 3 minutes.
  5. Serve warm, or cool to room temperature. Store in airtight container.

13346 Crunchy Popcorn Trail Mix

Crunchy Popcorn Trail Mix

Yield: 9 cups

  • 5 cups popped popcorn
  • 3 cups whole-grain oat cereal
  • 1/3 cup raisins
  • 1/3 cup peanuts (or other nuts)
  • 1/3 cup sunflower seeds
  • 1/4 cup (1/2 stick) butter or margarine
  • 6 tablespoons brown sugar
  • 2 tablespoons light corn syrup
  1. In large, microwavable bowl, stir together popcorn, cereal, raisins, nuts and seeds; set aside.
  2. In small saucepan, combine butter, brown sugar and corn syrup. Heat until boiling; cook 3 minutes, stirring occasionally.
  3. Pour over popcorn mixture, stirring to coat evenly. Microwave 3-4 minutes, stirring and scraping bowl after each minute.
  4. Spread onto greased cookie sheet; cool.
  5. Break into pieces and store in airtight container.

13346 Popcorn Granola Snack Bars

Popcorn Granola Snack Bars

Yield: 16 bars

  • Nonstick cooking spray
  • 1/2 cup honey
  • 2/3 cup peanut butter
  • 1 cup granola cereal
  • 1 cup roasted and salted peanuts
  • 3 cups popped popcorn
  1. Line 8- or 9-inch square baking pan with foil. Spray foil lightly with cooking spray; set aside.
  2. In large saucepan, heat honey until boiling. Stir in peanut butter until well blended.
  3. Remove pan from heat and stir in granola, peanuts and popcorn until coated. Press mixture evenly into prepared pan.
  4. Refrigerate until cool; cut into bars to serve.

13346 Yummy Yogurt Popcorn

Yummy Yogurt Popcorn

Yield: 2 1/2 quarts

  • 2 1/2 quarts popped popcorn
  • 1 cup plain yogurt
  • 1 cup brown sugar
  • 1/3 cup light corn syrup
  1. In large bowl, keep popped popcorn warm.
  2. In 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard ball stage (250° F on candy thermometer).
  3. Pour over popped popcorn, stirring to coat.

Source: The Popcorn Board

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