recipes

Kids 10 March 2017

After-School Fuel for Busy Families

(Family Features) After a long day at school, kids need a chance to unwind. Often that down time involves physical activity, and a nutritious snack is the perfect way to make sure kids are ready to take on their free time with gusto then recharge to keep going until bedtime.

A busy schedule may make the temptation for unhealthy convenience snacks strong, but it’s actually easier than you think to refuel with good-for-you foods on the go. One simple trick: use kids’ favorite ingredients in unexpected ways.

For example, these Chocolate Banana Muffins show that a glass isn’t the only way to enjoy chocolate milk. When you use a nutrient-rich option like TruMoo Chocolate Milk, you can feel great about serving up these muffins to your whole family. It’s a nutritious and delicious treat for adults and kids alike, whether you enjoy it on its own – served cold or hot – or as an addition to recipes.

It’s made with fresh white milk sourced from local dairies, pure cocoa and just enough natural sugar to make it taste great, it's a nutritious and delicious treat for adults and kids alike. What’s more, there’s no high fructose corn syrup, no artificial growth hormones and no GMO ingredients.

"The protein, vitamins, minerals and great taste in TruMoo Chocolate Milk can help kids meet their nutritional score in every pour," registered dietitian Leslie Bonci said. "The protein and carbohydrates included is the perfect ratio to help replace electrolytes lost after engaging in after-school sports."

Find more delicious after-school and after-sports snack ideas at TruMoo.com.

13660 detail image embed1

Chocolate Banana Muffins

Recipe courtesy of the Mommy Hates Cooking blog on behalf of TruMoo
Yield: 18 muffins

  • 1 cup all-purpose flour or gluten-free all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup baking cocoa
  • 1 1/2 cups TruMoo Chocolate Milk
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 medium bananas
  • old-fashioned rolled oats
  1. Heat oven to 350° F.
  2. Mix together flour, sugar, baking powder, baking soda, nutmeg and cocoa. Add in milk, butter, vanilla and eggs. Continue mixing until batter is formed.
  3. Mix in bananas. Add spoonful of batter to greased muffin tins; fill about halfway full then sprinkle batter with rolled oats.
  4. Bake 25 minutes, or until golden on top.

Source: TruMoo

Save

Dessert 30 January 2017

Love is in the Air – Every Day!

(Family Features) Chocolates? Roses? Been there, done that. Everyone wants to make sure the special someone in their lives knows how much they care. Here are some easy and fun ways to prove that he or she is number one in your book.

Make a Playlist of “Your Songs”
Whether it was playing when you first met or is the soundtrack to your favorite movie, every couple has songs that mean something special to them. In the car, leave a CD or MP3 player stocked with your most memorable tunes as a special surprise and a suddenly-better commute.

Do the house chores. Seriously.
Fix that item you’ve been saying you would fix forever. Empty the dishwasher and clean the bathroom. When they get home, have all the chores done, that way the only thing left to do is enjoy each other’s company.

Put Pen to Paper
Hide little notes with heartfelt sentiments on the refrigerator, on the nightstand, taped to the computer screen – any place they might stumble upon it throughout a typical day. Your note might be found after a long meeting or last-minute deadline, providing a moment of reprieve and happiness during a hectic day.

Raise a Glass and Indulge – Together
Toast each other with some tasty treats. Pop some bubbly, then enjoy mixing these recipes together.

For more romantic wines and recipes, visit www.barefootwines.com.

11464 detail image embed1

Sweetheart Dark Chocolate Brownies

Prep: 20 minutes
Cook: 25 minutes
Makes: 10+ servings

For the brownies:

  • 1/2 cup butter, cut into pieces
  • 4 ounces dark chocolate, chopped
  • 2 eggs, at room temperature
  • 3/4 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt

For the glaze:

  • 2 ounces semisweet chocolate
  • 1 tablespoon unsalted butter
  1. Preheat the oven to 350°F.
  2. In small pot over low heat, melt 1/2 cup of butter and 4 ounces of dark chocolate together until smooth.
  3. Add eggs one at a time, and whisk to combine after each addition.
  4. Add sugar and vanilla and stir to combine.
  5. Add flour, cocoa powder and salt and stir until smooth.
  6. Transfer batter into a 9 x 9 aluminum foil lined baking pan and place it into the oven for 25 minutes and bake until done.
  7. While brownies are baking, melt together semisweet chocolate and 1 tablespoon of unsalted butter for the glaze. Once melted, set aside.
  8. When brownies are done, let them cool.
  9. Once cooled, drizzle glaze over brownies, and spread it on top using an offset spatula.

11464 detail image embed2

Barefoot Bubbly Ruby Red Bliss

Makes: 2 servings

  • 3 ounces cranberry juice
  • 1/2 ounce lime juice
  • 6 ounces Barefoot Red Moscato Champagne
  • 2 skewer cranberries for garnish
  1. Place chilled juices in flutes. Top with Barefoot Bubbly Red Moscato. Garnish with cranberries.

Cheers!

Photo courtesy of Getty Images (brownie image)

Source: Barefoot Wines

Save

Save

Save

Save

Save

Appetizers & Sides 23 January 2017

The Goodness of Grapes

(Family Features) Grapes have been enjoyed for their taste and beauty for thousands of years. And today’s scientific research keeps on showing that grapes are more than just a pretty fruit — they’re also very, very good for us.

In fact, over a decade of research suggests that grapes help maintain a healthy heart and may also help defend against a variety of age-related and other illnesses. Studies are ongoing to uncover the links between grapes and heart health, eye health, brain health, joint health, cell health and preventing certain cancers.

Of course, grapes aren’t just healthy, they also taste great: crisp, juicy and sweet. Kids love them. And, they’re convenient, making them truly a Super Snack. Eat them by the bunch, or toss them into recipes like these.

To learn more about the health benefits of grapes from California, and to get more delicious ways to enjoy them every day, visit www.grapesfromcalifornia.com or www.facebook.com/GrapesFromCalifornia

Keeping Cells Healthy

Grapes of all colors — red, green and black — are natural sources of polyphenols, which appear to help protect the health and function of our cells. Grape polyphenols:

  • Have antioxidant properties, which can help protect against cell-damaging free radicals.
  • Can influence the communication between cells that support key biological processes.
My Heart Belongs to Grapes

Numerous studies suggest that consuming grapes and grape products may contribute to heart health in a number of ways. Eating a variety of grapes may help:

  • Improve blood flow
  • Lower blood pressure
  • Reduce oxidative
  • Decrease inflammation
  • Improve blood lipids
Seeing Is Believing

Research from Fordham University, funded by the California Table Grape Commission, suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD). In laboratory studies, grapes offered significantly more retinal protection than the much-touted lutein, and prevented blindness.

11182 bPO embed

Mediterranean Grilled Chicken and Grape Skewers

These quick-to-fix skewers can also serve as appetizers.
Makes 4 entrée servings

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, fresh minced
  • 1/2 teaspoon red chili flakes, crushed
  • 1 tablespoon oregano, fresh minced
  • 1 tablespoon rosemary, fresh minced
  • 1 teaspoon lemon zest
  • 1 pound chicken breast, boneless and skinless
  • 1 3/4 cups California green seedless grapes, picked from stem and rinsed
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice, fresh
  1. In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
    Cut chicken into 3/4-inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
  2. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4 to 24 hours.
  3. Remove skewers from marinade and let excess oil drip off. Season with salt.
  4. Grill until chicken is cooked through, about 3 to 5 minutes on each side.
  5. Arrange on serving platter and drizzle with additional olive oil and lemon juice.

11182 dPO embed

Breakfast-To-Go Grape Smoothie

Jump-start your day with this easy all-in-one drink.
Makes 2 1/3 cups

  • 1 1/2 cups frozen California grapes
  • 1 banana, sliced
  • 1/2 cup vanilla or honey lowfat Greek yogurt
  • 1/2 cup grape juice
  • 1/4 cup wheat flake cereal
  1. Combine all ingredients in a blender and blend for 1 minute. Serve immediately.

11182 aPO embed

Grape and Salmon Power Salad

Fresh grapes are just one of the “super” foods in this hearty and heart-healthy salad.
Makes 6 servings

  • 3/4 cup pearled barley
  • 3 cups firmly packed kale leaves, torn and sliced into ribbons
  • 1 cup halved, red or black seedless California grapes
  • 8 ounces cold, cooked salmon, skin and bones removed
  • 1/2 cup walnuts, lightly toasted, coarsely chopped
Dressing
  • 1/4 cup fresh squeezed lemon juice
  • 1 clove garlic, mashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper
  • 1/2 cup extra virgin olive oil
  1. Cook barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool.
  2. Tenderize kale by blanching it in boiling water for 2 to 3 seconds or cooking in the microwave for 1 minute. Rinse in cold water to stop cooking, and squeeze dry. Fluff and uncrimp dry kale pieces with your fingers.
  3. In a medium bowl, mix together barley, kale, grapes, salmon and walnuts.
  4. To prepare dressing: In small bowl, whisk together lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil.
  5. Pour onto salad and fold gently to combine. Serve immediately or refrigerate.

11182 cPO embed

Frozen Grape and Banana Skewers with Chocolate Drizzle

These delightful frozen treats are healthy, too.
Makes 4 servings

  • 2 firm ripe bananas
  • 2 tablespoons orange juice
  • 1/2 cup red grapes (about 16)
  • 1/2 cup green grapes (about 16)
  • 8 10-inch wooden skewers
  • 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped
  1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
  2. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
  3. Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
  4. Using a spoon, drizzle melted chocolate onto fruit skewers.
  5. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.
Holiday 20 January 2017

Festive Fun with Cookies and Cocoa

(Family Features) Treat your holiday guests to something special this Christmas. From mouth-watering spritz cookie recipes that will outshine the rest, to delicious hot cocoa boosted with salted caramel and an edible candy spoon on the side, you’ll be the host with the most in no time at all.

Spritz Cookies with a Little Glitz

You know gingerbread and sugar cookie, but do you recall the most impressive cookie of all? Spritz cookies are fast and fun. Use a Wilton Cookie Press to make dozens of delicious, perfectly-shaped uniform cookies quickly. Add a spritz of edible silver or gold Color Mist Food Color Spray to make them shiny and bright.

Santa’s Favorite Spritz Cookie

Indulge Santa’s sweet tooth with decadent chocolate spritz cookie sandwiches filled with a layer of peppermint icing. Take a shortcut by using decorator icing that is already flavored and ready to squeeze, perfect for the time-crunched holidays.

Ho-Ho-Hot Cocoa with a Twist

There’s nothing quite as comforting as a cup of hot cocoa on a cold winter day, but add a dash of salted caramel flavor and you’re in for a real treat. Made with velvety Dark Cocoa Candy Melts candy, steamed milk and a splash of Treatology Salted Caramel flavor, this cocoa offers just the right balance of salty and sweet.

Melt-in-Your-Mouth Sugar Cookie Spoons

The delicious taste of sweet, baked Christmas cookies is captured in the Limited Edition Sugar Cookie Flavor Candy Melts candy and made into edible candy spoons with a microwaveable Spoon-Shaped Silicone Candy Mold.

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

12879 bPO embed

Metallic Spritz Cookies

Makes: 10 dozen cookies

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups (3 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/2 teaspoon Wilton Imitation Almond Extract
  • Silver Color Mist Food Color Spray
  • Gold Color Mist Food Color Spray
  • Buttercream icing
  • Wilton Silver Sugar Pearls
  • Wilton Gold Sugar Pearls
  1. Heat oven to 350 F.
  2. In medium bowl, combine flour and baking powder.
  3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts; mix well. Gradually add flour to butter mixture, mixing to make smooth dough. Do not chill.
  4. Place dough into cookie press using an 8-petal flower disk and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid. You will need two cookies per treat.
  5. Use silver or gold Color Mist food color spray to spray cookies. Let dry, about 3-5 minutes. Turn cookies over and spray underside. Let dry, about 3-5 minutes.
  6. Prepare buttercream icing or use pre-made buttercream icing. Use tip 12, cut disposable decorating bag and icing to pipe elongated beads on bottom of one cookie, following cookie shape. Sandwich two cookies together.
  7. Use tip 4, cut disposable decorating bag and icing to pipe a dot in center of sandwich cookie. Top dot with either silver or gold sugar pearls.

12879 cPO embed

Chocolate Peppermint Spritz Sandwich Cookies

Makes: 4 dozen sandwiches

  • 2 1/2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly-packed brown sugar
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 2 eggs
  • Wilton Peppermint Decorating Icing
  1. Heat oven to 350 F.
  2. In medium bowl, combine flour, cocoa powder, baking soda and salt.
  3. In large bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Gradually add flour mixture to butter mixture, mixing to make a smooth dough.
  4. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid.
  5. Sandwich cookies together with Peppermint Decorating Icing.

12879 ePO embed

Salted Caramel Hot Chocolate

Makes: 4 cups

  • 4 cups milk
  • 1 cup Dark Cocoa Candy Melts Candy
  • 1/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
  1. In large saucepan, cook milk on medium heat until hot; remove from heat. Whisk in candy and flavor concentrate. Continue whisking until candy is melted and mixture is smooth. Serve immediately.

12879 dPO embed

Sugar Cookie Candy Spoons

Makes: 24 spoons

  • Wilton Sugar Cookie Candy Melts Candy (12-ounce bag)
  • Wilton Christmas Candy Spoon Mold
  • Wilton 12-inch Disposable Decorating Bags
  1. Break 12 candy wafers in half and place in cavities of mold. Place mold in microwave and microwave at half power or defrost setting for 1 minute. Gently jiggle and lightly tap mold to smooth melted candy. Continue to microwave and tap at 30-second intervals until smooth and completely melted.
  2. Alternate melting method: Melt candy in disposable decorating bag according to candy package directions. Snip a small tip off end of bag and gently squeeze bag to fill cavities with melted candy.
  3. Chill filled mold until candy spoons have hardened, about 10-15 minutes. Place mold on flat surface and gently push on bottom of cavities to release candy.
Holiday 19 January 2017

Classic Holiday Flavors Inspire Fun Snack Recipes

(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

11778 A embed

Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 3 cups Rice Chex® cereal
  • 3 cups Chocolate Chex® cereal
  • 1 bag (12 ounces) white vanilla baking chips (2 cups)
  • 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
  • 1/4 cup dark chocolate chips
  1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
  2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
  3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
  4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

11778 B embed

Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 2 cups Cinnamon Chex® cereal
  • 2 cups Wheat Chex® cereal
  • 2 cups Honey Nut Chex® cereal
  • 8 ounces pecans
  1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.
Dessert 19 January 2017

Warm Up This Winter with Easy Mug Desserts

(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.

This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.

For more mug dessert recipes – from candy bar blondies to hot chocolate – visit www.McCormick.com and check out McCormick Spice on Facebook and Pinterest.

Fudgy Raspberry Mug Brownie

Servings: 2

  • 3 tablespoons miniature chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons flour
  • 1 egg yolk
  • 1 teaspoon milk
  • 3/4 teaspoon McCormick Raspberry Extract
  1. Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.
  2. Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.

Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.

Caution: Mug may be hot. Use pot holders when removing from microwave.

Snacks 19 December 2016

Add Some Pop to Your Party

(Family Features) No matter the occasion, every celebration is better with snacks. Whether you’re hosting game day with the guys, catching up with girlfriends, gathering for family movie night or inviting your kids’ friends over for a grade school sleepover, you can’t go wrong with popcorn treats.

Popcorn is the perfect partner for a broad span of flavors, especially when they’re sweet or salty – or both. You can make each mouthwatering bite pop even more by adding texture with crunchy nuts or silky melted chocolate.

Even if you simply serve plain popcorn to your guests, you can feel good about serving healthy, whole grain, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free.

Find more ways to pop up more fun for your next party at popcorn.org.

13528 detail image embed1

Caramel-Nut Popcorn Crunch

Yield: 20 pieces

  • 10 cups freshly popped popcorn
  • 2 cups whole almonds
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking soda
  1. Heat oven to 225° F. Spray 15-by-10-inch baking sheet with nonstick spray.
  2. In large bowl, mix popcorn and almonds.
  3. In medium saucepan, combine brown sugar, butter and corn syrup. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
  4. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
  5. Bake 1 hour. Cool completely. Break into pieces and store in airtight container.

13528 detail image embed2

Maple Bacon Popcorn Mix

Yield: 2 quarts

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

13528 detail image embed3

Poppy Chow

Yield: 2 quarts

  • 2 quarts popped popcorn
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/2 cup creamy peanut butter
  • 1 cup milk or semi-sweet chocolate chips
  • 1 cup confectioners’ sugar
  1. Place popcorn in large bowl; set aside.
  2. In microwave safe bowl, combine butter, peanut butter and chocolate chips. Microwave 2 minutes; stir until smooth.
  3. Pour chocolate mixture over popcorn and stir until well coated. Sprinkle confectioners’ sugar over popcorn and stir until coated.
  4. Cool to room temperature before serving. Store in airtight container, refrigerated, up to 24 hours.

13528 detail image embed4

English Toffee Popcorn Bars

Yield: 20 bars

  • 2 1/2 quarts popped popcorn
  • 1 cup peanuts
  • 1 cup flaked coconut, toasted

Toffee:

  • 1 1/2 cups butter or margarine
  • 1 1/2 cups sugar
  • 3 tablespoons water
  • 4 1/2 teaspoons light corn syrup

Chocolate Topping:

  • 1 1/2 cups (9 ounces) chocolate pieces
  • 1 tablespoon shortening
  1. Heat oven to 200° F.
  2. In large bowl, combine popcorn, peanuts and toasted coconut. Cover bottom of buttered 15 1/2-by-10 1/2-by-1-inch jelly roll pan with half of the popcorn mixture. Keep filled pan and remaining popcorn mixture warm in oven.
  3. To make toffee: In heavy 2-quart saucepan, melt butter over low heat. Add sugar and blend well.
    Continue to cook over low heat, stirring constantly, until mixture reaches full boil. Add water and corn syrup; mix well.
  4. Wash down sides of pan with pastry brush dipped in water to remove any sugar granules.
  5. Cook and stir over low heat until mixture reaches soft-crack stage on candy thermometer (280° F). Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered. Quickly spread and press remaining popcorn mixture into hot toffee. Set aside to cool.
    For topping, melt chocolate and shortening over low heat. Spread over popcorn mixture, making certain any loose pieces are held in place.
  6. Cool. Cut into bars. If bars will not be served immediately, wrap in plastic wrap for storage.

Source: The Popcorn Board

Dessert 06 December 2016

Sweet Shortcuts

Easy ideas for award-winning desserts

(Family Features) No matter the season or the reason, no party is complete without dessert. The trick to making the most out of your celebrations is finding ways to trim your kitchen time so you can enjoy the festivities, without sacrificing quality or flavor in your favorite sweet treats.

Many dessert recipes require multiple time-consuming steps, but using canned fruit can help cut down on prep work and provide you and your guests with a refreshing, delicious treat.

Fresh fruits are popular ingredients for desserts, but it can be difficult to know whether you’re choosing a ripe, sweet fruit. For example, pineapples have several potential indicators of ripeness, such as a sweet smell coming from the bottom of the fruit, the rind yielding slightly to pressure or a yellow, golden color rising toward the crown. An alternative such as Dole Canned Pineapple lets you know you’re getting pineapple that is at its sweetest, because the canning process locks in flavor when the fruit is perfectly ripe.

In addition to baked recipes, canned fruit is also well-suited for other desserts, such as fruit salads, baked muffins and breads, or even as a dessert topping. Whether you’re creating a blue ribbon recipe for a local competition – such as one of the most famous award-winning desserts, Pineapple Upside Down Cake – or delivering a delicious dessert to the family table, Dole Canned Fruit is the perfect ingredient.

Find more tips for your next gathering from the expert chefs at Dole Packaged Foods’ test kitchen at dolesunshine.com.

13308 pineapple cake

Old-Fashioned Upside Down Cake

Prep time: 20 minutes
Total time: 35 minutes
Servings: 8

  • 2/3 cup margarine, divided
  • 2/3 cup packed brown sugar, divided
  • 1 can (20 ounces) Dole Pineapple Slices
  • 10 maraschino cherries
  • 3/4 cup granulated sugar, divided
  • 2 eggs, separated
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  1. Heat oven to 350° F.
  2. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
  3. Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
  4. Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
  5. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
  6. Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.

13308 chocolate cake

Chocolate Mandarin Orange Cake

Prep time: 10 minutes
Total time: 45 minutes
Servings: 12

  • 2 cans (15 ounces) Dole Mandarin Oranges, divided
  • 1 box (2 layer) devil’s food cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 orange, peel grated (optional)
  • 1 package (4-serving size) vanilla flavor instant pudding
  • 2 cups frozen whipped topping, thawed
  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate
  1. Heat oven to 350° F. Spray two (9-inch) cake pans with cooking spray. Drain mandarin oranges, keeping fruit and syrup reserved separately.
  2. In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.
  3. Pour cake mix into prepared pans. Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.
  4. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
  5. Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved. Remove 12 orange slices from second can and dry with paper towel; set aside. Fold in whipped topping and remaining mandarin oranges. Spread mandarin frosting on top of first layer of cake and out to edges. Place second layer on top of first layer.
  6. In small saucepan, heat cream until just beginning to steam, but do not boil. Remove from stove and stir in chocolate. Stir until well-blended. Pour chocolate mixture over cake and garnish with reserved mandarin oranges. Refrigerate half hour before serving.

13308 carrot cake

Fabulous Carrot Cake

Prep time: 15 minutes
Total time: 40 minutes
Servings: 16

  • 1 1/2 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 can (20 ounces) Dole Crushed Pineapple, drained
  • 4 cups shredded carrots
  • 1 cup Dole Seedless Raisins
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  1. Heat oven to 350° F. Grease and flour two (9-inch) round pans.
  2. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
  3. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
  4. Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
  5. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.

Note: Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350° F. Cool completely in pan on wire rack.

Source: Dole

Save

Save

Save

Save

Save

Ethnic 10 August 2015

Summer BBQ - German-Style

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

  1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
  5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
  6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
  7. Do not allow children to tamper or play with the cylinder or grill.
  8. Do not smoke while handling a propane cylinder.
  9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
  10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

6523 summer bbq german style 2 1684

Spätzle Salad With Grilled Vegetables

Ingredients
  • Canola oil for brushing grill
  • 1/3 cup canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon German mustard
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 2 zucchini, cut in 1-inch pieces
  • 1 eggplant, cut in 1-inch pieces
  • 1 pound spätzle
  • Fresh basil to garnish
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
  2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves

Serves 6 to 8

6523 summer bbq german style 3 1684

Grilled Peaches and Lemon Loaf

Ingredients
  • Canola oil for brushing grill
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches, halved and pitted
  • 1 lemon loaf cake sliced into 8 pieces*
  • Dark German chocolate shavings
  • Mint sprigs
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil.
  2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
  3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
  4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
  5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

6523 summer bbq german style 1684

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients
  • Canola oil for brushing grill
  • 1 pound lean ground turkey
  • 1 1/2 cups shredded German Emmentaler cheese, divided
  • 1 cup German sauerkraut with wine, squeezed dry
  • 1/4 cup plain breadcrumbs
  • 1 egg white
  • 2 tablespoons Bavarian mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
  • 1/3 cup canola oil
  • 1/4 cup German mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons minced dried cranberries
Accompaniments
  • German pickles, red onion rings, sliced tomatoes and lettuce leaves
Preparation
  1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
  2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
  3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
  4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.
Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

Dessert 10 August 2015

Chocolate-Studded Dream Cookies

Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup Nestlé Toll House Baking Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-ounce package) Nestlé Toll House Swirled Morsels, divided
Preparation
  1. PREHEAT oven to 325°F.
  2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels. Drop by well-rounded teaspoons onto ungreased baking sheets. Top with remaining morsels.
  3. BAKE 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Serves

Makes about 3 1/2 dozen cookies

Source

Nestlé Toll House Morsels

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.