(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

(Culinary.net) With spring in the air, it’s the perfect time to invite guests over for a hopping party. It’s also a great opportunity to tackle that dreadful spring cleaning and spruce up your living spaces with vibrant decor for visitors to enjoy alongside a delicious recipe.

With this sweet, colorful table arrangement, your whole family can get into the spring spirit. From festive utensils, a bright centerpiece and cute snacks, your spring setup can be fresh and fabulous.

It’s simple to put together and easy on the budget. Pair it with appetizers or even a main dish for a full spring party spread that’s sure to impress.

Find more springtime recipes at Culinary.net.

Watch video to see how to create this Spring Table Spread!

Chick Cheese Balls

Recipe adapted from Hallmark.com
Yield: 10 chicks

• 1          package cream cheese
• 1/4       tablespoon garlic powder
• 1          tablespoon Worcestershire sauce
• 1/2       lemon, juice only
• salt, to taste
• pepper, to taste
• 1          cup finely shredded cheddar cheese
• crackers
• carrots
• whole black peppercorns

1. Using mixer, combine cream cheese, garlic powder, Worcestershire sauce and lemon juice. Add salt and pepper, to taste. Refrigerate mixture 1 hour.
2. Using fingers, form about 1 tablespoon of cream cheese mixture at a time into balls. Refrigerate 30 minutes on small baking sheet.
3. Before serving, roll each ball into shredded cheddar cheese to cover. Place each ball on round cracker.
4. Cut small triangles from carrots for beaks and feet. Press carrots onto cheese balls. Add peppercorns for eyes.

Carrot Utensils

• Orange napkins
• green plastic silverware
• green ribbon

1. Lay napkins flat on table. Place one of each utensil in napkin facing top corner. Wrap napkin around utensils. Tie ribbon around middle of napkin. Place in bowl or basket on table.

Spring Table Centerpiece

Recipe adapted from Craftmorning.com

• Jelly beans
• chocolate coated candy eggs
• marshmallow chicks
• fresh or fake flowers
• plastic or dyed eggs (optional)

1. Place medium bowl inside large dish. Pour jelly beans and chocolate coated candy eggs around bowl.
2. Add marshmallow chicks around dish on top of candies. Arrange fresh or fake flowers in center. Set on table as centerpiece. Place eggs around dish, if desired.

(Family Features) School days offer nearly endless opportunities for learning and exploration in the classroom, but education doesn’t have to end with the final bell. Parents can ensure their students feel energetic, creative and confident by inspiring snack choices that are as smart as they are fun to make together.

Whether you’re whipping up a snack to send to school or your little learners need an energy boost before starting afternoon homework, creative snacking can help encourage inspiration. As a trusted ally with better-for-you and convenient whole-fruit lunchbox snacks kids can enjoy, Sun-Maid offers these easy tips and ways to embrace the fun side of snack time.

• Keep It Simple: Look for recipes with five ingredients or less so your children can show their artful nature without becoming overwhelmed. Plus, this often leads to a more budget-friendly at-home treat.
• Shop Together: Gathering ingredients and equipment is an important part of any recipe, and bringing your future chefs along helps them feel like it’s their creation from start to finish. Additionally, some important life lessons can be learned along the way, like how to navigate the store and compare costs.
• Provide Kid-Friendly Instructions: There are many ways kids can lend a hand in making their own snacks, like mixing ingredients, washing produce or arranging a plate or platter. However, some steps are best left to the adults – make sure to do any cutting, slicing or dicing before letting children take the reins, for example, then just enjoy the creative fun.

With childhood favorites like crackers, marshmallows and vanilla yogurt covered raisins, Gimme S’mores Trail Mix offers a perfect way to get young minds thinking in the kitchen. A little guidance is all it takes to teach them each step of the recipe to make a crafty, delicious treat. Plus, with only a few simple ingredients that just need to be mixed together, it’s a low-stress, low-mess way to cook up creativity.

For a healthier version of a snack time superstar, Apple Nachos combine sweet apples like Honeycrisp, peanut butter and versatile, whole-fruit Sun-Maid Raisins. Naturally made with nothing but grapes and California sunshine, these sweet raisins have been trusted as a better-for-you snack for kids and grown-up kids alike since 1912.

With zero grams of added sugars, they give parents the confidence they need to choose snacks that provide both great taste and nutrition for a happy and healthy family. As a household staple, they can be enjoyed as part of tasty recipes or as a standalone treat kids crave and parents approve.

Find more sweet ideas to inspire confidence and creativity at sunmaid.com.

Gimme S’mores Trail Mix

Prep time: 5 minutes
Servings: 6

• 1/2       cup Sun-Maid Vanilla Yogurt Covered Raisins
• 3          cups graham crackers, assorted flavors
• 1 1/2    cups colored mini marshmallows
• 2          cups slivered almonds
• 1          cup chocolate chips

1. In large bowl, mix raisins, graham crackers, marshmallows, almonds and chocolate chips.
2. Serve immediately, or store in airtight container up to 1 week.

Apple Nachos

Prep time: 10 minutes
Cook time: 1 minute
Servings: 4

• 5          sweet apples, such as Honeycrisp
• lemon juice (optional)
• 2          tablespoons peanut butter
• 1/2       cup Sun-Maid California Sun-Dried Raisins

1. Wash and slice apples.
2. Arrange one layer of sliced apples on serving plate. To keep apples from browning quickly, squeeze lemon juice on top, if desired.
3. In microwave, melt peanut butter about 30 seconds until smooth.
4. Drizzle 1 tablespoon peanut butter over first layer of apples. Sprinkle with 1/4 cup raisins.
5. Repeat with remaining apples, peanut butter and raisins.

Source: Sun-Maid Raisins

(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

(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

(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

(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

(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

(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

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