recipes

Dessert 26 October 2023

4 Savvy Steps Toward Grocery Store Savings

(Family Features) Whether you live alone or have multiple mouths to feed each day, grocery bills can add up. It’s an inevitable expense for everyone, but there are tried-and-true ways to limit your spending and put money back in your pocket.

It all starts by considering the number of meals you need to make each week and creating a flexible menu. Ask family members to help brainstorm recipe ideas for the week then take inventory of ingredients you already have on hand. When it’s time to head to the store, consider these financially savvy tips to avoid overspending.

Stick to Your List
It may sound obvious, but avoiding impulse purchases is one of the easiest ways to save at the store. Creating a menu and buying only what you need keeps the bill lower when you head to the checkout counter. As an added bonus, this helps limit food waste at home by avoiding buying more than what your family can actually eat.

Sign Up for Loyalty Programs
Many grocery stores and chains offer the opportunity to join free loyalty programs. Oftentimes, these programs include savings provided only to members without having to sift through coupons. Alternately, some provide cash back rewards or additional savings once you accrue a certain level of points, while others include partnerships with other retailers, like gas stations, that provide savings at the pump based on your grocery spending.

Shop for Seasonal Produce
While it’s easy to get caught up buying specific items for specific recipes, remember to keep seasonality in mind. Oftentimes, in-season produce is more readily available and, therefore, cheaper. Take fall for example, when Envy Apples – a cross between Braeburn and Royal Gala apples – can help your favorite autumnal recipes pop and allow you take full advantage of the best nature has to offer. Enjoy seasonal classics like apple pies, crumbles and tarts, and consider adding this Baked Apples with Coconut and Crumble Topping recipe to your dessert rotation.

Saving additional money this year can be as simple as scanning your Walmart receipt using the Fetch app, where you can accrue points with every purchase of Envy Apples. It’s as easy as snapping your receipt, earning points to shop available offers then redeeming those points for rewards like gift cards.

Stretch Your Meals at Home
While it may not show a direct impact on your receipt, taking recipes further at home can limit how often you head to the store. For example, leftovers from one evening’s rotisserie chicken dinner can be repurposed for the following day’s lunches. Or you can turn steak night scraps into a memorable weekend steak-and-egg brunch. When you cook a large meal for guests, don’t let all the extra food go to waste; freeze portions separately then enjoy them later as a family dinner.

Find more fall recipe inspiration that helps you stretch your grocery budget at EnvyApple.com.

Baked Apples with Coconut and Crumble Topping

Servings: 8

  • 6 Envy Apples
  • 3/4 cup dark chocolate
  • 1/2 cup chopped roasted hazelnuts
  • 1 cup instant or rolled oats
  • 1/2 cup dried coconut
  • 2 tablespoons flour
  • 1/3 cup butter
  • 2 tablespoons brown sugar
  • maple syrup or honey, for serving
  1. Core apples then score skin around apple a few times. Cut small slice from top and bottom to make apple more stable and give room for crumble topping.
  2. Finely chop chocolate and combine with hazelnuts.
  3. Arrange apple slices in lined baking dish.
  4. Fill center of each apple generously with chocolate and hazelnut mixture (reserve about 2 tablespoons for topping).
  5. Preheat oven to 350 F.
  6. Combine oats, coconut, flour, butter and brown sugar; mix well.
  7. Top each apple generously with crumble mixture, creating small mound on top of each apple; sprinkle with reserved chocolate and hazelnut mixture.
  8. Bake apples 20-25 minutes, or until crumble is golden and apples start to soften.
  9. Serve with drizzle of maple syrup or honey.

Source:

Envy Apples

Dessert 02 October 2023

Sweeten the Holiday Season with Deliciously Creamy Desserts

(Family Features) Once the table is cleared and gifts are put away, it’s often time for one of the favorite moments of holiday gatherings. The taste (and smell) of those divine desserts you may only make once a year is enough to keep guests hungry even after the main course.

Put a new staple on holiday menus for years to come with this Cran-Raspberry Quinoa Pudding Trifle that combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.

As a tasty treat that’s ideal for just about any occasion, this take on rice pudding is made using Success Boil-in-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-free and FDA-approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that’s perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert.

For a comforting dish full of familiar cold-weather flavors, serve Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.

This holiday-inspired dessert relies on the fluffiness of Success Boil-in-Bag White Rice as a high-quality, precooked solution. The boil-in-bag rice is quick and easy with no measuring and no mess, and it’s ready in 10 minutes to make seasonal recipes a cinch.

Find more sweet holiday recipe inspiration at SuccessRice.com.

Cran-Raspberry Quinoa Pudding Truffle

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 6

Quinoa Pudding:

  • 2 bags Success Tri-Color Quinoa
  • 4 cups almond milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Creamy Yogurt Layer:

  • 2 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Cran-Raspberry Layer:

  • 1/2 cup cranberry sauce
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 2 cups fresh raspberries
  • 1/2 cup sliced almonds, toasted
  • 2 cups gluten-free vanilla cookies, chopped
  • 1/2 cup fresh raspberries
  1. To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
  2. Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly. Refrigerate 45-60 minutes, or until well chilled.
  3. To make creamy yogurt layer: In large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
  4. To make cran-raspberry layer: In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.
  5. To assemble: In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.

Pumpkin Pecan Rice Pudding Bars

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4-6

  • 1 bag Success White Rice
  • 1 cup pecans
  • 4 cups coconut milk
  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons maple syrup
  1. Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.
  2. In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
  3. Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.
  4. Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.

Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Source:

Success Rice

Appetizers & Sides 27 July 2023

Fuel for Full Days of Learning

(Family Features) Between morning routines, days spent in the classroom, extracurriculars and homework, it may seem like there’s never enough time in the day during the school year. However, making time for tasty meals and snacks doesn’t have to be another burden on jam-packed schedules.

These quick recipes for a flavorful twist on a breakfast favorite, easy-to-make sliders featuring kid-friendly flavors and delightful treats to enjoy at the end of the day can help keep little learners (and older family members, too) fueled up and ready to tackle all the school year throws their way.

Find more recipes to get you through busy back-to-school season at Culinary.net.

Simple, Kid-Friendly Sliders

For those busy school nights when time is at a premium and you need to get a meal on the table quickly, these simple yet savory Pepperoni Pizza Sliders can be a perfect solution. A modified take on a kid favorite – pizza – they’re easy to make after work and extracurricular activities to steal a few moments of family time enjoying the cheesy pepperoni goodness before completing homework and beginning preparations for a new day.

Pepperoni Pizza Sliders

Recipe adapted from MilkMeansMore.org

  • 1 package slider rolls
  • 1/2 cup pizza sauce
  • 1/2 cup mini pepperoni
  • 1 1/2 cups shredded, low-moisture, part-skim mozzarella cheese
  • 1/4 cup butter, melted
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded Parmesan cheese
  • nonstick cooking spray
  1. Heat oven to 350 F.
  2. Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish.
  3. Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.
  4. Mix melted butter with parsley flakes, dried oregano, garlic powder and shredded Parmesan cheese. Spoon evenly over sliders.
  5. Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.
  6. Bake 20 minutes.
  7. Remove foil and bake additional 5-10 minutes, or until Parmesan is melted and golden brown.
    Cut sliders and serve immediately.

A Fresh-Baked After-School Sweet

After a long day of learning or a tough homework assignment, many kids love a warm, chocolatey homemade cookie. Once your kiddos pack away the calculators and put their pencils down, serve up an ooey-gooey delight as a reward for all that hard work.

These Brown Butter Chocolate Chip Cookies are ready in just 30 minutes and made with high-quality ingredients you can count on like C&H Dark Brown Sugar for that familiar homemade flavor.

Find more sweet after-school desserts at chsugar.com.

Brown Butter Chocolate Chip Cookies

Prep time: 15 minutes
Cook time: 15 minutes
Yield: 18 cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups C&H Dark Brown Sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 1/2 cups semisweet chocolate chips
  1. In medium saucepan over medium heat, melt butter and cook until foaming and golden brown. Remove from heat and transfer to heatproof bowl. Place in refrigerator until solidified, about 45 minutes.
  2. In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
  3. Once butter has solidified, remove from refrigerator. In bowl of electric stand mixer, using paddle attachment, beat butter and sugar at medium speed 2-3 minutes until light and fluffy. Add eggs, one at a time, and vanilla. Mix until combined. Scrape sides of bowl as needed. Reduce speed, add flour mixture and beat to combine. Add pecans and chocolate chips; mix at low speed until combined. Place dough in refrigerator and rest 30 minutes.
  4. Preheat oven to 350 F and line baking sheets with parchment paper.
  5. Using 2-ounce ice cream scoop, portion out dough on prepared baking sheets, spacing about 3 inches apart. Gently flatten dough balls using palm.
  6. Bake 13-15 minutes, or until golden brown. Allow cookies to cool on baking sheets 10 minutes then transfer to wire rack. Serve warm.

A Traditional Breakfast with a Twist

The same bowl of cereal can get boring after eating it for breakfast day in and day out. You may find yourself looking for something new and exciting to start school day mornings on the right foot.

Kids can be picky when it comes to breakfast foods, but this recipe for Sausage French Toast Roll-Ups is a quick and easy way to fill their bellies with a taste of several flavors they may already love. A sizzling sausage link wrapped with French toast, it combines a favorite breakfast protein and traditional deliciousness in one roll.

Sausage French Toast Roll-Ups

Servings: 12

  • 12 sausage links
  • 2 eggs
  • 2/3 cup milk
  • 3 teaspoons almond extract
  • 1/2 teaspoon ground cinnamon
  • 6 bread slices, crust removed, cut in half
  • 3 tablespoons butter
  • syrup
  1. In skillet, cook sausage links according to package directions. Set aside.
  2. In medium bowl, whisk eggs, milk, almond extract and cinnamon.
  3. Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.
  4. In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-sides down, and cook until all sides are browned, approximately 10 minutes.
  5. Drizzle with syrup.

Source: C&H Sugar

Videos 17 July 2023

Peanut Butter Ice Cream Sandwiches

(Family Features) When the sun is shining and you need to beat the heat, cool down with a little shade and a nutty, frozen treat. This kid-favorite is a childhood classic you can customize with favorite toppings, too.

Made with the protein power of peanuts, these Peanut Butter Ice Cream Sandwiches are easy to prepare on hot days that call for a cold dessert. Just bake chocolate chip cookies, spread them with peanut butter, add a scoop of ice cream and roll in chopped peanuts, chocolate chips or toasted coconut for a sweet bite of perfection.

With approximately 4,000 active peanut farmers, it’s likely your peanuts – often referred to as “nutrition in a nutshell” – came from Georgia, which produces 52% of the country’s supply.

Visit GAPeanuts.com for more delicious dessert ideas.

Watch video to see how to make this recipe!


Peanut Butter Ice Cream Sandwiches

Recipe courtesy of Peanut Butter Lovers and the Georgia Peanut Commission
Yield: 12

  • 24        fresh baked chocolate chip cookies (about 3 inches in diameter), cooled
  • 1 1/2    cups creamy or crunchy peanut butter
  • 1 1/2    quarts vanilla ice cream, slightly softened
  • chopped peanuts, for topping (optional)
  • mini chocolate chips, for topping (optional)
  • toasted coconut, for topping (optional)
  1. On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.
  2. Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.
  3. Serve slightly frozen.

Source: Georgia Peanut Commission

Main Dishes 13 July 2023

Flavorful Grape Recipes to Take Summer Gatherings to the Next Level

(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.

Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.

For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.

Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.

Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

Lime Vinaigrette:

  • 1/2 cup extra-virgin olive oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 3/4 teaspoon sea salt
  • freshly ground pepper, to taste

Salad:

  • 1 1/2 cups quinoa
  • 2 cups vegetable broth
  • 2 cups halved Grapes from California
  • 1/2 cup minced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons minced jalapeno pepper
  • 1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
  • 1/2 cup chopped peanuts (optional)
  1. To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
  2. To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
  3. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
  4. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.

Sweet and Tangy Pickled Grape Dogs

Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 cup wine vinegar
  • 1/4 cup packed brown sugar
  • 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
  • 1/4 cup thinly sliced red onion
  • 8 turkey or chicken hot dogs
  • 8 hot dog buns, lightly toasted
  1. Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
  2. In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
  3. Heat grill to medium heat.
  4. Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
  5. Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.

Creamy Vegan Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)

  • 1 pound stemmed black Grapes from California
  • 12 ounces vanilla oat coffee creamer, well chilled
  • 12 ounces unsweetened oat coffee creamer, well chilled
  1. In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
  2. Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until firm.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

Source: California Table Grape Commission

 

Meal Ideas 10 July 2023

Power Family Favorites with Peanut Protein

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

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

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

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

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

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

Mexinut Dip

Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup

  • 1 can (11 1/2 ounces) condensed bean with bacon soup
  • 1 cup shredded cheddar cheese
  • 1 can (10 ounces) tomatoes and green chiles
  • 2 tablespoons finely chopped onion
  • 1 tablespoon hot chili powder
  • 1/2 cup peanut butter
  • corn chips or crackers
  1. In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
  2. Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
  3. Stir before serving with corn chips or crackers.

Beef and Peanut Empanadas with Chimichurri

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

Spicy Beef and Peanut Empanadas:

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

Chimichurri:

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

Asian Peanut Slaw

Recipe courtesy of the Georgia Peanut Commission

  • 1 can (11 ounces) mandarin oranges
  • 1/4 cup Asian sesame dressing
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup coarsely chopped dry roasted peanuts
  • 1 bag (16 ounces) three-colored deli slaw mix
  • chow mein noodles
  1. Drain juice from mandarin oranges into mixing bowl and reserve oranges.
  2. In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
  3. Garnish with chow mein noodles before serving.

Peanut Butter Banana Pops

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

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

Toppings:

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

Source: Georgia Peanut Commission

 

Dessert 27 June 2023

Family Fun with a Pop: Kid-friendly snacks and treats perfect for sharing

(Family Features) When hunger strikes and family fun calls for a snack to keep the excitement going, take your kiddos to the kitchen to whip up a tasty treat for all to enjoy. Whether you’re celebrating a special occasion or watching favorite movies, turn to an ingredient like popcorn that encourages creativity. Plus, it’s a delicious way for adults to turn back the clock and recreate childhood memories while making new ones with the family.

Consider these popcorn-inspired snacks to serve during your next adventure:

  • Take yourself back in time to your own childhood with a classic pairing that never goes out of style: Peanut Butter and Jelly Popcorn. This version offers a fun way to jazz up popcorn for kids and adults alike with a sprinkling of strawberries and dried cranberries on top for added nutrition.
  • When it’s time for a little fun in the sun or a trip to the park, sweeten up the celebration with this Graham Cracker Picnic Mix that’s a flavorful, kid-favorite combination of popcorn, bear-shaped graham crackers, marshmallows, fudge-covered pretzels and miniature cookies.
  • Pizza is hard to beat as a snacking solution the whole family can enjoy, and this Grab and Go Pizza Popcorn is no exception. Ready in just minutes by mixing popcorn, Parmesan cheese and seasonings, little ones can help prepare a batch quickly before heading out the door.
  • Colorful and fun, these Minty Green Popcorn Clusters are simple to make and a perfect treat to share. Just melt together marshmallows, butter, salt, green food coloring and peppermint extract before tossing with popcorn and green candy-coated chocolates.

To find more family-friendly snack time favorites, visit Popcorn.org.

Peanut Butter and Jelly Popcorn

Servings: 4-6

  • 8 cups popcorn
  • 2 tablespoons raspberry jam
  • 1/2 cup white chocolate chips
  • 3 tablespoons smooth natural peanut butter
  • 1/4 cup freeze-dried strawberries
  • 1/4 cup dried cranberries
  1. In large bowl, stir popcorn and jam until evenly coated. Transfer to parchment paper-lined baking sheet.
  2. In small heatproof bowl over small saucepan of barely simmering water, add white chocolate chips and peanut butter. Cook, stirring occasionally, 3-5 minutes, or until smooth and melted.
  3. Drizzle peanut butter mixture over popcorn mixture. Sprinkle with strawberries and cranberries.
  4. Refrigerate 10 minutes, or until peanut butter mixture is set; break into pieces to serve. Store in airtight container in refrigerator up to 1 week.

Graham Cracker Picnic Mix

Yield: About 12 cups

  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 5-6 drops pink neon liquid food color or desired color
  • 1/2 cup unpopped popcorn kernels
  • 1 package mini pastel marshmallows
  • 1 cup bear-shaped graham crackers
  • 1 package white fudge-covered pretzels
  • 1 cup mini cookies
  1. In large pot over medium heat, stir oil, sugar and food coloring.
  2. Stir in popcorn kernels; cover. Cook until popcorn begins to pop. Shake pot over heat until popping slows.
  3. Remove pan from heat and pour popcorn into large bowl.
  4. Add marshmallows, graham crackers, pretzels and cookies then toss lightly.

Grab and Go Pizza Popcorn

Yield: 6 quarts

  • 6 quarts popped popcorn
  • olive oil cooking spray
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic salt
  • 2 teaspoons paprika
  • 1 tablespoon Italian seasoning
  1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
  2. Spray popcorn lightly with cooking spray.
  3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
  4. To serve, scoop popcorn into reusable plastic cups.

Minty Green Popcorn Clusters

Yield: 32 clusters

  • 12 cups unsalted, unbuttered, popped popcorn
  • 4 cups mini marshmallows
  • 2 tablespoons butter or light olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon green food coloring
  • 1/4 teaspoon peppermint extract
  • 1 cup green candy-coated chocolate candies
  1. Place popcorn in large mixing bowl.
  2. In saucepan over medium heat, melt marshmallows, butter and salt, stirring occasionally, until smooth. Remove from heat; stir in food coloring and peppermint extract.
  3. Toss marshmallow mixture with popcorn; cool 2-3 minutes, or until cool enough to handle. Toss with chocolate candies.
  4. Shape 3 tablespoons of popcorn mixture into small cluster; repeat with remaining popcorn mixture. Place on wax paper-lined baking sheet; cool completely.

Source:

Popcorn Board

Videos 01 March 2023

Vegan Brownies

(Family Features) The next time a healthy conscience keeps you from enjoying that sweet treat you’re craving, remember that making healthy swaps is all it takes to make those favorite desserts a little better for you.

These Vegan Brownies, for example, are perfect for chocolate lovers looking for a sweet they can enjoy without ditching healthy eating habits. By using versatile California Prunes as a natural sweetener, you can replace processed sugar, fats and eggs in all kinds of recipes. Plus, prunes also add nutrients important for bone and gut health to your everyday diet.

With copper that aids in bone structure along with boron and polyphenols that help with the regulation of bone building and bone breakdown, you can feel good enjoying your family’s favorites while staying on track with health goals. Prunes are also known as a “good gut food,” meaning a single serving (4-5 prunes) can help support a healthy microbiome. High in vitamin K, they can also help improve calcium balance and promote bone mineralization.

Visit californiaprunes.org to find more delicious, better-for-you desserts.

Watch video to see how to make this recipe!

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

  • 16        ounces pitted California prunes
  • 1/2       cup hot water

Brownies:

  • 2          teaspoons vanilla extract
  • 1/4       cup cocoa powder
  • 1          tablespoon baking powder
  • 1 1/2    cups all-purpose flour
  • 10        ounces California prune puree
  • 2          cups light brown sugar
  • 1/2       cup California extra-virgin olive oil
  • 6          ounces unsweetened chocolate
  • nonstick cooking spray
  • flaky sea salt, for garnish
  1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
  2. Store puree in airtight container in fridge up to 4 weeks.
  3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
  4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
  5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
  6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
  7. Cool in pan. Remove then cut brownies into 3-inch squares.

Source: California Prunes

Dessert 28 February 2023

Bring On Dessert with Better-for-You Sweets

(Family Features) If healthier eating holds a prominent spot on your list of goals, you may feel it’s necessary to eliminate some of your sweetest favorites. However, committing to a nutritionally friendly way of life doesn’t have to leave desserts by the wayside.

Instead, rethinking nighttime treats with better-for-you ingredients like California Prunes as a quick substitution can make healthier eating easy. As a versatile ingredient that can replace added sugar, fats and eggs in all kinds of recipes, prunes can also add nutrients important for bone and gut health.

Plus, the copper in prunes inhibits bone breakdown, while boron plays a role in calcium metabolism and polyphenols can help decrease bone breakdown through their antioxidant power. As a fruit that’s high in vitamin K, which helps improve calcium balance and promotes bone mineralization, prunes are also a “good gut food,” meaning a single serving (roughly 4-6 prunes) can help support a healthy microbiome.

They’re easy to use in recipes that can become favorites in your household such as these Chocolate Energy Balls. Enjoyed as an easy, on-the-go snack, they’re a perfect way to refuel for an adventure, recharge after a workout or to simply savor as a healthy snack.

Chocolate lovers rejoice: This rich, delicious, gluten-free, grain-free Chocolate Covered Prune Fudge Cake is naturally sweetened using prunes instead of added sugar. If brownies are more your style, prunes can also take the place of eggs in these Vegan Brownies for a family-friendly treat that won’t wreck your eating plan.

To find more better-for-you desserts, visit californiaprunes.org.

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

  • 16 ounces pitted California prunes
  • 1/2 cup hot water

Brownies:

  • nonstick cooking spray
  • 6 ounces unsweetened chocolate
  • 1/2 cup California extra-virgin olive oil
  • 2 cups light brown sugar
  • 10 ounces California prune puree
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • flaky sea salt, for garnish
  1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
  2. Store puree in airtight container in fridge up to 4 weeks.
  3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
  4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
  5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
  6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
  7. Cool in pan. Remove then cut brownies into 3-inch squares.

Chocolate Covered Prune Fudge Cake

Prep time: 15 minutes
Cook time: 55 minutes
Yield: 1 cake (8 inches)

Cake:

  • Coconut oil spray
  • 14 tablespoons butter, chopped
  • 2 teaspoons vanilla extract
  • 3/4 cup cocoa powder
  • 10 soft, pitted prunes, chopped small
  • 1/3 cup maple syrup
  • 6 eggs
  • 1/2 cup coconut sugar
  • 1 cup almond meal

Ganache:

  • 1 cup full-fat coconut milk
  • 1 1/3 cups dark chocolate morsels
  1. To make cake: Preheat oven to 300 F. Lightly spray bottom and sides of 8-inch springform pan with coconut oil spray. Place round piece of parchment paper in bottom of pan and lightly spray with coconut oil spray.
  2. In small saucepan over low heat, place butter and vanilla. Use sieve to sift cocoa into saucepan. Stir with spatula until completely smooth. Remove from heat and set aside.
  3. In bowl of food processor fitted with "S" blade, place prunes and syrup. Top with cooled butter mixture then process until smooth. Transfer to large mixing bowl, scraping all chocolate mixture from food processor with spatula.
  4. In bowl of stand mixer fitted with whisk attachment, whip eggs and coconut sugar on high speed 7 minutes, or until tripled in volume.
  5. Add one-third of egg mixture to bowl with chocolate mixture. Using spatula, gently fold together until completely combined. Add almond meal and remaining egg mixture to bowl and gently fold to combine.
  6. Pour batter into prepared pan and bake 55 minutes, or until set. Once cooked through, transfer cake to cooling rack and cool completely in pan.
  7. To make ganache: In top of double boiler, melt coconut milk and dark chocolate until completely smooth. Pour prepared ganache over cake. Serve immediately for molten fudge effect or allow to completely set.

Chocolate Energy Balls

Recipe courtesy of Meg van der Kruik on behalf of California Prunes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 24 pieces

Prune Puree:

  • 16 ounces pitted California prunes
  • 1/2 cup hot water

Energy Balls:

  • 1 cup old-fashioned or gluten-free oats
  • 2/3 cup toasted, unsweetened shredded coconut
  • 1/2 cup creamy natural nut butter (peanut or almond)
  • 1/2 cup pecan meal
  • 1/2 cup prune puree
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
  2. Store puree in airtight container in fridge up to 4 weeks.
  3. To make energy balls: In mixing bowl, stir oats, coconut, nut butter, pecan meal, prune puree, cocoa powder and vanilla until completely combined.
  4. Cover and chill in refrigerator 30 minutes. Once chilled, use small cookie scoop or measuring spoon to measure equal-sized amounts of mixture then form into balls by applying gentle pressure to dough using palms. Do not roll as balls will break apart.
  5. Store covered in airtight container in refrigerator up to 1 week.

Source:

California Prunes

 

Videos 11 October 2022

Ghostly Graveyard Cake

(Family Features) For a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.

This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.

Find more deliciously devious desserts at Culinary.net.

Watch video to see how to make this recipe!

Ghostly Graveyard Cake

  • 1          box chocolate cake mix
  • 10        chocolate creme cookies
  • 1          cup black melting chips
  • 1          cup red melting chips
  • 1          cup heavy whipping cream
  • 3          cans buttercream icing
  • 1          purple food coloring
  • 1          black food coloring
  • skull sprinkles
  • tombstones and bones candies

1. Prepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.
 
2. In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.

3. In separate small bowls, add black melting chips and red melting chips.
4. In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.

5. After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.
6. Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.
7. In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.

8. Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.


9. Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake.
 
 

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