recipes

Dessert 30 September 2022

Spooky Snacks that Make Halloween Pop

(Family Features) From watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time. Before heading out to trick-or-treat, gather your minions in the kitchen for some family-friendly fun crafting these haunting yet tasty treats.

Throughout October, you can honor National Popcorn Poppin’ Month with eerie, delicious eats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls and Popcorn Caramel Apples that add festive fun to the Halloween excitement.

As a perfect ingredient in treats of all types, popcorn is beloved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free, sugar-free snack that’s naturally low in fat and calories. Add in its irresistible smell, taste and versatility, and it’s easy to see why it pairs so well with spooky celebrations.

Find more Halloween treats at popcorn.org.

Spooky Popcorn Spider Web

Yield: 1 spider web

  • 1/4 cup butter
  • 8 cups mini marshmallows, divided
  • 1 tablespoon vanilla extract
  • 9 cups popped popcorn, divided
  • 1 cup semisweet chocolate chips, divided
  • black string licorice
  • candy eyes
  1. Line round pizza pan with parchment paper; set aside. In large saucepan over low heat, melt butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from heat. Stir in 8 cups popcorn until coated. Spread onto prepared pizza pan in irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate about 15 minutes, or until firm.
  2. In microwave, melt remaining marshmallows about 20 seconds, or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.
  3. In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In large bowl of remaining popcorn, pour chocolate over popcorn, folding gently to coat. Spread mixture on waxed paper-lined baking sheet, separating into eight small clusters. Affix two candy eyes to each popcorn cluster. Refrigerate 10-15 minutes, or until set.
  4. Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Using small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs.
  5. Refrigerate 15 minutes, or until set. To serve, cut into smaller pieces.

Witchy Popcorn Balls

Yield: 8 popcorn balls

  • 16 chocolate wafer cookies
  • nonstick cooking spray
  • 3 quarts popped popcorn
  • 4 tablespoons (1/2 stick) butter or margarine
  • 3 cups miniature marshmallows
  • 3 tablespoons (1/2 of 3-ounce box) lime gelatin dessert mix
  • green food color (optional)
  • 3/4 cup chocolate chips
  • licorice strings
  • 8 chocolate ice cream cones
  • orange sugar sprinkles, placed in small dish
  • jelly beans
  • candy corns
  1. Spread sheet of waxed or parchment paper over work surface and place wafer cookies on it.
  2. Spray large mixing bowl with nonstick cooking spray and place popcorn inside.
  3. In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust color with 1-2 drops food color, if desired. Pour mixture over popcorn and mix until coated.
  4. Spray hands with nonstick cooking spray and press firmly to form into eight balls. Place balls on eight wafer cookies. Press candy decorations into popcorn balls to form "eyes," "nose" and "mouth."
  5. In small, microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to aid melting. Repeat as needed until chocolate is melted and smooth.
  6. Spoon about 1/2 teaspoon melted chocolate on top of each popcorn ball. Press licorice strings into chocolate to form "hair."
  7. Dip cone edges into melted chocolate then orange sugar sprinkles. Place on remaining wafer cookies to form "witches' hats." Place hats on popcorn balls. Allow chocolate to set about 45 minutes before serving.
  8. Serve or seal individually in plastic wrap.

Green Halloween Zombies

Yield: about 7 pieces

  • 2 1/2 quarts popped popcorn
  • 6 tablespoons butter or margarine
  • 3 cups mini marshmallows
  • 4 tablespoons lime gelatin powder
  • red gum balls
  • candy corn
  • flat green candy strips or fruit leather
  • green sugar sprinkles
  1. Place popcorn in large bowl; set aside.
  2. In medium saucepan over medium heat, melt butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.
  3. Pour melted mixture over popcorn and stir until evenly coated. With buttered hands, shape popcorn into seven ovals.
  4. Flatten one oval slightly and squeeze one end to form "skull" shape. Place on parchment-lined baking sheet. Repeat with remaining ovals.
  5. To decorate: Press two gumballs into each skull to form "eyes." Press candy corn into skull to form "teeth." Use scissors to trim candy strips and press into top for "hair." Sprinkle with sugar sprinkles.
  6. Allow "zombies" to set about 20 minutes before wrapping individually in plastic wrap or serve immediately.

Popcorn Caramel Apples

Yield: 4 apples

  • 1 quart freshly popped popcorn
  • 1 package (9 1/2 ounces, 35 total) caramels, unwrapped
  • 1/4 cup light cream or half-and-half
  • 4 lollipop sticks or wooden candy apple sticks
  • 4 apples
  • 1/2 cup chocolate chips
  • sugar sprinkles
  • decorative ribbon (optional)
  1. Place popcorn in large bowl; set aside. Place sheet of waxed paper on work surface.
  2. In small saucepan over medium-low heat, heat caramels and cream. Stir frequently until caramels are melted and cream is blended into caramels.
  3. Push one stick into apple center and dip into caramel. Spoon caramel over apple to coat. Repeat with remaining apples
  4. Place caramel-coated apple in bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples.
  5. In small, resealable plastic bag, microwave chocolate chips 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut small corner off bag and squeeze chocolate onto each apple, allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
  6. Tie bow to each apple stick, if desired. To serve, cut apples into slices.

Source: Popcorn Board

Videos 31 August 2022

5-Minute Dark Chocolate Cereal Bars

(Culinary.net) Running short on time from a busy schedule shouldn’t mean skipping out on your favorite desserts. In fact, it should be all the more reason to enjoy a sweet treat as a reward for all that hard work.

When you’re due for a bite into dark chocolate goodness, all it takes is a few minutes out of your day to make 5-Minute Dark Chocolate Cereal Bars. This quick and simple dessert makes it easy to celebrate the day’s accomplishments without added stress.

As a fun way for little ones to help in the kitchen, you can cook together the butter, marshmallows, peanut butter and cereal then let the kiddos drizzle the key ingredient: melted chocolate. All that’s left to do is cut and serve or pack a few off to school and work for an afternoon treat.  

Find more seasonal dessert recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

5-Minute Dark Chocolate Cereal Bars

Recipe adapted from ScrummyLane.com

  • 4          tablespoons butter
  • 10        ounces marshmallows
  • 1/2       cup peanut butter
  • 6          cups cereal
  • 4          ounces milk chocolate, melted
  • 4          ounces dark chocolate, melted
  1. Heat saucepan over low heat. Add butter, marshmallows and peanut butter; stir to combine. Add cereal; mix until coated.
  2. Line 9-by-13-inch pan with parchment paper. Add cereal mixture to pan.
  3. In bowl, mix milk chocolate and dark chocolate. Drizzle chocolate over cereal mixture; spread evenly then allow to cool.
  4. Cut into bars and serve.

Source:

Culinary.net

Videos 15 July 2022

Popcorn Party Pizza

(Family Features) The next time your kids are begging for an indulgent snack after finishing chores or dessert following dinner, call them to the kitchen for a quick, delicious lesson. Teaching children to cook helps them get more comfortable with an important life skill while encouraging independence – all while having a little fun.

This Popcorn Party Pizza swaps out the classic pizza crust for popcorn – a whole grain that’s 100% unprocessed with no additional additives, hidden ingredients or GMOs – infused with gooey melted marshmallows and topped with childhood favorites.

After an adult melts the marshmallows and lines the pan with the marshmallow-popcorn mixture, kids can help create their own work of art with red piping gel as “pizza sauce;” rolled fruit snacks as “pepperoni” slices; and jellybeans, coconut and candy-coated chocolate pieces for the oh-so-sweet toppings.

Visit popcorn.org to find more kid-friendly recipes to help children learn their way around the kitchen.

Watch video to see how to make this recipe!

Popcorn Party Pizza

Yield: 8 slices

  •             Nonstick cooking spray
  • 3          tablespoons butter
  • 1          bag (10 1/2 ounces) mini marshmallows
  • 2          quarts popped popcorn
  • 1          tube (0.68 ounces) red piping gel
  • 1          package red raspberry rolled fruit snack
  • green jellybeans (optional)
  • coconut (optional)
  • candy-coated chocolate pieces (optional)
  1. Spray 12-inch pizza pan with nonstick cooking spray; set aside.
  2. In large saucepan over medium heat, heat butter. Stir in marshmallows until melted. Stir in popcorn until well coated.
  3. Spread mixture evenly onto prepared pizza pan.
  4. Drizzle red piping gel over “pizza” for “sauce.”
  5. Cut small circles (about 1 1/4-inch diameter) from rolled fruit snack and place on pizza for “pepperoni” slices.
  6. Decorate with jellybeans, coconut and candies, if desired. Cool completely before cutting into wedges.

Source: Popcorn Board

Snacks 16 December 2021

Pop Up Some Winter Fun

(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

  • 1 nori sheet, broken into pieces
  • 1 tablespoon toasted sesame seeds, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 6 cups popped popcorn
  • 2 tablespoons butter, melted
  1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
  2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
  3. Tips: Use store-bought furikake seasoning and season to taste.
  4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

  • 1/4 cup butter
  • 1 tablespoon minced, seeded scotch bonnet chili pepper
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon salt
  • 8 cups popped popcorn
  1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
  2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

  • 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 air-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. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
  3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

  • 1 bag (6 ounces) semi-sweet chocolate chips
  • 1 teaspoon vegetable oil
  • 4 cups popped popcorn
  • 1 1/2 cups miniature marshmallows
  • 3/4 cup chopped walnuts
  1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
  2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
  3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
  4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

Holiday 09 November 2020

Popping Up Festive Holiday Fun

(Family Features) During a holiday season that may not quite feel the same for many families, you can add a magic touch to at-home festivities with activities and treats that get everyone involved. Creating decorative holiday sweets allows little ones and grown-ups alike to take part in the fun, and the end result is delicious desserts for all to enjoy.

Start with a main ingredient like whole-grain, freshly popped popcorn. At 30 calories a cup, it’s naturally low in fat, non-GMO and gluten-free for a nutritious alternative to traditional holiday indulgences. It’s a clever way to create artsy representations of the season at hand that celebrate festive flavors like peppermint, coconut, chocolate and other sweet eats.

For example, Coconut Popcorn Snowballs add fun and flavor to wintertime with a coat of sweetened coconut “snow” and candy cane handle while easy-to-construct Holiday Popcorn Snowmen are sure to be a hit with your children. Add to the holiday spirit throughout your home with wintery Jingle Balls that call for colored sugars to create a magical sparkling effect then take the creativity to the next level by encouraging kids to make their own red-nosed, sleigh-pulling team of Chocolate Popcorn Reindeer.

Discover more decorative dessert recipes at popcorn.org.

Coconut Popcorn Snowballs

Yield: 8 balls (4 inches)

  • 2          cups shredded or flaked sweetened coconut
  • nonstick cooking spray
  • 3          quarts popped popcorn
  • 4          tablespoons (1/2 stick) butter or margarine
  • 3          cups miniature marshmallows
  • 1          teaspoon coconut or vanilla extract
  • 8          candy canes or candy cane sticks (about 3-4 inches)
  1. Place large sheet wax or parchment paper over work surface. Spread coconut on paper.
  2. Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.
  3. In medium saucepan, melt butter over low heat. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn and mix well until coated.
  4. Spray hands with cooking spray and press mixture firmly to form into balls. Place balls on coconut; roll and press coconut to coat. While holding popcorn balls, gently press candy cane into each ball.
  5. Serve immediately or wrap individually in plastic wrap for storage.

Jingle Balls

Yield: 12 cups

  • Nonstick cooking spray
  • 12        cups popped popcorn
  • 6          tablespoons butter or margarine
  • 3          cups mini marshmallows
  • 1/2       teaspoon peppermint extract
  • assorted colored sugars
  1. Spray large mixing bowl lightly with nonstick cooking spray. Add popcorn.
  2. Spread plastic wrap on cookie sheet; set aside.
  3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.
  4. Spray hands with nonstick cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Chocolate Popcorn Reindeer

Servings: 8

  • 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 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. Place each ball in paper muffin cup liner.
  4. Insert one pretzel stick on each side of ball to resemble antlers, attach two eyeball candies for “eyes” and one red chocolate candy for “nose.” Repeat with remaining balls. Let cool completely.

Holiday Popcorn Snowmen

Yield: 5 snowmen

  • 1          package (1 pound) large marshmallows
  • 1/4       cup (1/2 stick) butter or margarine, plus additional for greasing hands
  • 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. Remove from heat and stir in vanilla. Let stand 5 minutes.
  2. Pour marshmallow mixture over popcorn and stir. Butter hands well and form into balls.
  3. Decorate with sprinkles, licorice, gum drops and cinnamon candies, if desired.

Popcorn Board

Breakfast & Brunch 29 October 2020

Save Time with Simple Sweet Potato Recipes

(Family Features) When time is short and your family is hungry, you can turn to Honest Earth Mashed Sweet Potatoes from the potato experts at Idahoan. With no artificial colors, flavors or preservatives, they are made with simple ingredients, including sweet potatoes, brown sugar and real butter. They’re a good source of vitamin A and rich in fiber, antioxidants and minerals, including potassium and iron, making them a perfect addition to nutritious family meals.

As the first product of its kind, Honest Earth Mashed Sweet Potatoes save precious prep, cook and cleanup time because they come ready to heat in just 60 seconds right in their convenient, microwavable pouch. That means your family can say “good morning” to a creative breakfast like Sweet Potato Waffles with Whipped Cream and Berry Compote in just a matter of minutes.

As dinnertime draws near, turn to an American classic and the nostalgic taste of comfort food – Sweet Potato Casserole with Pecans and Toasted Marshmallows – to warm you and all your loved ones from the inside-out. Requiring just a few ingredients, it’s an ideal solution for busy weeknights when you need a shortcut that doesn’t sacrifice quality or taste.

For more information and time-saving recipe ideas, visit Idahoan.com/sweet.

Sweet Potato Waffles with Whipped Cream and Berry Compote

Yield: 4 large waffles

  • 1          cup all-purpose flour
  • 1          tablespoon baking powder
  • 1/4       teaspoon salt
  • 3          eggs, separated
  • 3/4       cup 2% milk
  • 1          pouch Honest Earth Mashed Sweet Potatoes
  • 2          tablespoons vegetable oil, plus additional for brushing on waffle iron, divided

Berry Compote:

  • 1          cup raspberries
  • 1          cup blackberries
  • 1          cup blueberries
  • 2-3       tablespoons granulated sugar
  • 1          dash lemon zest or juice
  1. Preheat waffle iron to medium heat.
  2. In medium bowl, whisk flour, baking powder and salt.
  3. In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth.
  4. Add flour mixture to egg and milk mixture; blend until no clumps remain.
  5. In separate bowl, whip reserved egg whites until stiff peaks form. Fold egg whites gently into batter.
  6. Using pastry brush, oil waffle iron then add batter and cook until waffle removes easily. Repeat with remaining batter.
  7. To make berry compote: Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer. Serve warm over waffles and top with whipped cream.

Sweet Potato Casserole with Pecans and Toasted Marshmallows

Servings: 2

  • 1/4       cup chopped pecans
  • 1          pouch Honest Earth Mashed Sweet Potatoes
  • nonstick cooking spray
  • 1 1/2    cups miniature marshmallows
  1. Position oven rack in upper one-third of oven. Preheat oven to 350 F.
  2. In blender, blend pecans into sweet potatoes.
  3. Divide between two 1-cup ramekins sprayed with nonstick cooking spray. Sprinkle with marshmallows and bake about 15 minutes, or until marshmallows are toasted and browned.

Source: Honest Earth

Meal Ideas 28 August 2019

Peanut-Powered Protein

Nutritious ideas for flavor-filled family meals

(Family Features) Sitting down for a homemade meal may feel harder to come by these days, but recipes that are both nutritious and flavorful can help bring your loved ones together at the family table.

From morning to night, these breakfast, dinner, side and dessert recipes from the Georgia Peanut Commission provide power-packed solutions loaded with protein to help your family take on a full schedule while coming together for memorable meals and moments.

Get more peanut recipes at http://www.gapeanuts.com/consumers.php

Peanut Power Bowl

Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 15 minutes
Servings: 2

Peanut Dressing:

  • 1          cup creamy peanut butter
  • 3/4       cup full-fat coconut milk, plus additional, if desired
  • lime juice

Bowl:

  • 1          cup cooked farro or quinoa
  • 1/2       cup chopped cabbage
  • 1          cup shredded carrots
  • 1          avocado, sliced
  • 1          cup spiralized zucchini or butternut squash
  • 1/2       cup pomegranate arils
  • 1          cup mandarin pieces
  • 1/2       cup roasted peanuts
  • chopped cilantro, for garnish
  • green onions, for garnish
  1. To make Peanut Dressing: In bowl, whisk peanut butter, coconut milk and lime juice until smooth. Add coconut milk, if necessary, to achieve desired consistency.
  2. To make bowl: Layer farro or quinoa then top with cabbage, carrots, avocado, zucchini or squash, pomegranate arils, mandarin pieces, peanuts and Peanut Dressing. Garnish with cilantro and green onions.

Thai Chicken Lettuce Wraps with Peanut Sauce

Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 30 minutes
Cook time: 15 minutes
Servings: 4

Peanut Sauce:

  • 1/2       cup creamy peanut butter
  • 2          tablespoons low-sodium soy sauce
  • 1          tablespoon rice vinegar
  • 2          tablespoons brown sugar
  • 3          teaspoons chili garlic sauce
  • 1/2       lime, juice only
  • 2-3       garlic cloves, pressed or grated
  • 2          tablespoons fresh ginger
  • 1          teaspoon fish sauce
  • 1/2       cup full-fat coconut milk
  • 4          tablespoons warm water, plus additional, if necessary

Lettuce Wraps:

  • 2          heads Boston or butter lettuce
  • 1          pound cooked chicken
  • 1          red bell pepper, thinly sliced
  • 4          green onion, sliced
  • 3          carrots, shredded and grated
  • 1/2       cucumber, sliced into matchsticks
  • 1          bunch fresh basil
  • 1          bunch fresh mint
  • 1/4       cup crushed peanuts
  • sliced limes, for garnish
  1. To make Peanut Sauce: In small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk and water. Add more water for thinner sauce, if desired.
  2. To make Lettuce Wraps: Fill lettuce leaves with chicken and Peanut Sauce; top with bell pepper, onion, carrots, cucumber, basil and mint. Sprinkle crushed peanuts on top and garnish with lime slices.

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

Peanut Butter Squares

Recipe courtesy of Southern Peanut Growers
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 24 squares

  • Nonstick cooking spray
  • 1          package (17 1/2 ounces) peanut butter cookie mix
  • 3          tablespoons vegetable oil
  • 1          tablespoon water
  • 1          egg
  • 3          cups miniature marshmallows
  • 2/3       cup light corn syrup
  • 2          tablespoons butter
  • 2          teaspoons vanilla
  • 1          bag (10 ounces) peanut butter chips
  • 2          cups crispy rice cereal
  • 2          cups salted roasted peanuts
  1. Heat oven to 350° F. Spray 13-by-9-inch pan with nonstick cooking spray.
  2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan.
  3. Bake 15-20 minutes, or until set.
  4. Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven.
  5. In 4-quart saucepan over low heat, heat corn syrup, butter, vanilla and peanut butter chips, stirring constantly until chips are melted and smooth. Remove from heat.
  6. Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer.
  7. Refrigerate 30 minutes, or until firm. Cut into bars and serve.

Source:  Georgia Peanut Commission

Dessert 31 July 2019

Teddy Wants S'Mores

FFES teddy smores image1

Teddy Wants S'Mores

Recipe courtesy of Honey Maid Grahams
Servings: 18

  • 9          squares Honey Maid Honey Grahams, cut in half
  • 8          ounces milk chocolate
  • 2          cups Teddy Grahams Graham Snacks, any flavor (optional)
  • 1 1/2    cups Jet-Puffed miniature marshmallows
  1. Arrange graham cracker pieces on bottom of lightly greased and waxed paper-lined 8-by-8-by-2-inch baking pan; set aside.
  2. Melt chocolate in small saucepan over low heat. Remove from heat; stir in stir in 1 1/2 cups graham snacks, if desired, and marshmallows.
  3. Spread mixture evenly over graham cracker-lined pan. Press remaining graham snacks on top of chocolate layer, if desired. Let stand until firm.
  4. Cut into bars using bottom graham halves as guide. Store in airtight container.

Photo courtesy of Getty Images

Videos 30 July 2019

Mississippi Mud Cake

(Family Features) Delight the chocolate lovers in your family with this easy recipe for a Southern classic like Mississippi Mud Cake. 

Find more sweet recipes at Culinary.net.

Watch video to see how to make this recipe!


Mississippi Mud Cake

  • 1          chocolate cake mix (15 1/4 ounces)
  • 1 1/4    cups water
  • 1/3       cup canola oil
  • 1/3       cup creamy peanut butter
  • 3          eggs
  • 1          cup semisweet chocolate pieces
  • 1          can (16 ounces) chocolate fudge frosting
  • 1          bag (16 ounces) miniature marshmallows
  • 1          cup chopped pecans
  1. Heat oven to 350° F.
  2. Grease 13-by-9-by-2-inch baking pan.
  3. In large bowl, using electric mixer on low speed, combine cake mix, water, oil, peanut butter and eggs. Stir in chocolate pieces. Pour into prepared pan.
  4. Bake 30-35 minutes, or until toothpick inserted in center of cake comes out clean.
  5. Pour marshmallows over top of cake. Return to oven and bake 2-3 minutes, or until marshmallows are somewhat melted.
  6. In microwave-safe bowl, melt fudge frosting in microwave.
  7. Drizzle frosting over melted marshmallows.
  8. Sprinkle pecan pieces over frosting.
  9. Allow cake to cool completely before serving.

Source: Culinary.net

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

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