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Chocolate-Laced Ideas for Sensational Sleepovers

February 22, 2011 By Leave a Comment

Whoever coined the phrase “sleepover” must still be laughing – because, as many of you know, very little sleeping actually goes on. I’m always looking for fun ideas and recipes to keep the night-owls happy – here are some that you might like to try, too.

Make a Sleepover Pillow: Buy and prewash some inexpensive white pillowcases. Then hand out fun fabric pens so guests can create a one-of-a-kind souvenir they can take home. (If you put a piece of cardboard inside the pillow case, it will keep ink from seeping through to the other side.)

Go on a Backyard Treasure Hunt: Hide all the goody bags in one place somewhere in your backyard. Then create some clues to lead guests in search of the treasure. Tape the first clue to the back door. When they reach the next spot, have another clue already there to lead them on, until they get to the prize. You can make the clues like riddles, or give the guests a compass and write directional clues to follow.

Mix Up Great Munchies: Part of the fun of a sleepover is munching on some yummy treats. Brownies are always a hit – and these Chocolate Caramel Brownies are sure to be party favorites. And they’re super simple, too! For a fun twist on party mixes, try some Toll House Party Mix – sweet and salty combine for a taste so good you might want to make an extra batch.

For more sleepover treats, go to www.VeryBestBaking.com.

Toll House Party Mix

Ingredients

  • 2 cups toasted cereal squares
  • 2 cups small pretzel twists
  • 1 cup dry-roasted peanuts
  • 1 cup (about 20) caramels, unwrapped and coarsely chopped
  • 1 2/3 to 2 cups (11- to 12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate, Milk Chocolate, Butterscotch Flavored or Premier White Morsels

Preparation

  1. COAT 13 x 9-inch baking pan with nonstick cooking spray.
  2. COMBINE cereal, pretzels, peanuts and caramels in large bowl.
  3. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Pour over cereal mixture; stir to coat evenly.
  4. SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces. Store in airtight container.

Serves
Yields 8 servings

Chocolate Caramel Brownies

Ingredients

  • 1 package (18.25 ounces) chocolate cake mix
  • 1 cup chopped nuts
  • 1 cup Nestlé Carnation Evaporated Milk, divided
  • 1/2 cup (1 stick) butter or margarine, melted
  • 35 (10-ounce package) caramels, unwrapped
  • 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels

Preparation

  1. PREHEAT oven to 350° F.
  2. COMBINE cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
  3. BAKE for 15 minutes.
  4. HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
  5. DROP remaining batter by heaping teaspoon over caramel mixture.
  6. BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.

Serves
Yields 24 brownies



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Build-A-Bear Honors Young Volunteers

February 15, 2011 By 1 Comment

Many youth today are involved in what 19-year old Jourdan Urbach describes as a “youthquake” of charity work among their generation. Jourdan is founder of Children Helping Children, which has raised $4.7 million for neurological disease research and care through Concerts for a Cure. He believes volunteer efforts by young people will be “this world’s saving grace.”

A recent survey suggests that, indeed, today’s youths are attuned to helping others. The survey, conducted by Build-A-Bear Workshop, reveals that:

  • 98 percent of kids think it is important to help others.
  • 95 percent think it is important for kids to help charities that help people.
  • 94 percent said it is also important to help charities that help other kids and charities that help animals.

While 82 percent of kids surveyed think it is fun to help charities, only 69 percent think it is easy for kids to get involved in doing so. It’s clear that kids want to give back, but they may not always know how.

“It’s as easy as looking around your neighborhood and asking yourself, “What can I do to make things better?” said Mimi Ausland.

Mimi created the website FreeKibble.com when she was just 11 years old. The site collects donations in order to buy food for animal shelters.

“Animal shelters need animal lovers to volunteer, find homes for pets or collect food,” she said. “They can always use a helping hand, no matter how small.”

Max Wallack, 14, was inspired to give while caring for his great grandmother Gertrude who suffered from Alzheimer’s disease. He founded Puzzles to Remember, a non-profit organization that collects, donates and delivers puzzles to Alzheimer’s patients, nursing homes and Veterans Affairs facilities.

For 11-year-old Ashlee Smith it started with a fire.  Ashlee’s toys were destroyed when her home burned down. She started Ashlee’s Toy Closet and has now donated nearly 165,000 toys and books to kids in the United States, Canada and Haiti.

These are just a few examples of how everyday kids found extraordinary ways to give back to their communities, but opportunities for service are endless.

  • The book “77 Creative Ways Kids Can Serve,” by 18-year-old Sondra Clark, is just one resource for kids who want to help but may not know how.
  • RandomKid (www.randomkid.org), founded by 15-year-old Talia Leman, provides staff and services to youth for the development, management and accomplishment of their goals to help others.
  • Websites like Zoom into Action (pbskids.org/zoom/activities/action/index.html) and Do Something (www.dosomething.org) also are great tools to find volunteer projects.

Jourdan, Mimi, Max, Ashlee, Sondra and Talia were all recognized by the Build-A-Bear Workshop Huggable Heroes program, which honors young leaders making a difference in their local communities and around the world and rewards them with scholarships, charitable contributions, networking opportunities and leadership training.

If you know a deserving kid in your community, you can nominate him or her to be a 2011 Huggable Hero. Nominations will be accepted through February 28. Visit www.lovehugssmiles.com/HuggableHeroes.aspx or a Build-A-Bear Workshop store for details.

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Gardening with Charlie – Pruning Fruit Trees

February 15, 2011 By 1 Comment

While it’s easy this time of year to just daydream about next year’s garden, there are some chores to be done. Late winter is the perfect time for one of my favorite garden tasks: pruning fruit trees.

Most gardeners are nervous about making cuts to their precious trees, and, consequently, they prune only a little, and poorly, or not at all. However, pruning isn’t rocket science. You just need to follow some basic principles and get out there and start cutting.

Pruning New and Old Trees
When pruning young trees, the goal is to create a strong branch structure and proper angles for future growth. Prune to create three to five branches that have a 45- to 60-degree angle from the main trunk. These branches should ideally be evenly arranged around the trunk and at least 2 to 3 feet off the ground. You can spread the branches when they’re young to grow at the right angle. Hang fishing weights with nylon wire on the branches for one growing season, or use wooden “spreaders” to push the branches apart to create the optimal angle.

For established trees, always remove dead, diseased, broken and competing branches back to the trunk or a main branch first. For a neglected tree, try not to prune more than 25 percent of the tree in any given year. Too much pruning can cause lots of sucker growth that year. The exception would be a very old tree that needs to be stimulated to put out new growth. The goal is to have large diameter limbs near the bottom of the tree and smaller ones at the top. Don’t prune limbs flush to the trunk or main branches. Leave the branch collar (raised area near the trunk or main branch) intact so the branch can quickly heal and protect the wound.

Basic Pruning Cuts
Keep these basic tips in mind:

  • Use sharp pruning shears for any cuts on branches smaller than 1/2 inch in diameter. Use loppers or a pruning saw for larger diameter wood.
  • Cut thin diameter branches 1/4 inch above a bud that is facing in a direction you want the new branch to grow. Make the cut on an angle to shed water and promote faster healing.
  • Horizontal branches produce more fruit than vertical ones. Prune vertical branches back to a main stem or trunk.
  • Prune moderately every year to keep the tree healthy and fruiting consistently. The tendency of some fruit trees to bear in alternate years can be caused by insufficient pruning.

For more tips and garden information visit www.garden.org.



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Crunch Your Way to a Healthy Heart

February 12, 2011 By 1 Comment

During the month of February, the heart stands as the shining beacon for love. People exchange heart-shaped greeting cards, heart-shaped boxes of chocolate and pastel colored heart candies that read “Be Mine” and “You Cutie.”

And while it is true that February is known for love, chocolate and St. Valentine, it’s also when many celebrate Heart Health Month and National Almond Day, February 16th.  Coincidence? Not really-the almond has depth and while it looks great dipped in dark chocolate; it’s also lauded for its nutritional benefits that help make for happy hearts.

To celebrate, registered dietitian and Food Network star Ellie Krieger has designed a limited edition tin to hold a single serving of almonds-about 23-a perfect portion for an ideal nutritious snack. The portable tin is small enough to slip into a purse, jacket pocket, gym bag or brief case and makes smart-snacking a snap. The new tin will be available spring 2011 and consumers can sign up now to be among the first to be notified when Ellie’s new tin is available at www.AlmondBoard.com/shop.

“I have long championed the power of almonds’ heart health benefits. My almond tin is a great way to keep a daily dose of an almond’s nutritional perks close at hand, especially when you’re on the go,” says Krieger, host of Cooking Channel‘s “Healthy Appetite” and award-winning author of “So Easy.” “February is a great month to celebrate almonds’ heart health love. They’re delicious, satisfying and good for you–that really gets my heart pumping!”

What hearts love most about almonds is how hard they work to be nutritional overachievers. Just a handful of almonds can provide an excellent source of alpha-tocopherol vitamin E with 7.4 grams or 35 percent of the daily allowance. Always cholesterol-free California Almonds are also an integral part of the “good’ fat gang, with one serving of almonds (28g) having 13 grams of unsaturated fat and only one gram of saturated fat. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

Almonds are the perfect Valentine for your heart. It’s love at first crunch.

Chocolate Almond Bark

Ingredients

  • 4 cups sliced California Almonds
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 pound fine-quality bittersweet chocolate
  • 1/2 pound fine-quality semi-sweet chocolate
  • 3 ounces of milk chocolate or white chocolate (optional)

Preparation

  1. Preheat oven to 400°F and oil a large baking sheet. Set aside. In a separate large baking pan, spread almonds and toast for 8 minutes or until lightly brown. Cool.
  2. In a large heavy saucepan, bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden color, about 12 minutes. Remove pan from heat and stir in 2 cups of the toasted almonds. Immediately pour onto reserved baking sheet and spread evenly. Refrigerate until set.
  3. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with a spatula. Sprinkle top with remaining almonds. If desired, drizzle with melted milk or white chocolate for contrast. Chill uncovered until firm, about 1 hour.
  4. Break toffee into pieces. Store layered between sheets of parchment paper in an airtight container at cool room temperature, or chilled, up to 1 week.

Serves
Yield 32 servings

Calories: 246g Total Fat: 17.50g
Cholesterol: 8.20mg Protein: 4.17g
Carbohydrates: 24.50g Sodium: 22.10mg



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Student Athletes’ Milk Mustaches Could Earn Scholarships

February 12, 2011 By 1 Comment

High school student athletes now have the chance to score some extra cash for college. The National Milk Mustache “got milk?” Campaign, in partnership with USA Today, is announcing the call for entries for the 14th annual Scholar Athlete Milk Mustache of the Year (Sammy) Award program. The Sammy Awards recognize 25 outstanding high school senior student athletes who represent excellence in academics, athletics, community service and leadership and include lowfat milk in their daily routines.

The Sammy scholarship rewards exceptional student athletes by helping to offset some of the costs associated with college tuition. The scholarship helps educate teens on the value of making smart choices – like drinking lowfat milk, eating right and staying active. Twenty-five talented teens will receive a $7,500 college scholarship, attend an awards ceremony with celebrity guests at Disney World, be pictured in a special Milk Mustache ad in USA Today, and have a chance to help their favorite charity in the process. To date, the National Milk Mustache “got milk?” Campaign has awarded 325 talented high school seniors with nearly $2.5 million in scholarships.

“It’s an honor for the national got milk? campaign to continue to reward such extraordinary student-athletes who not only excel in their respective sports and communities, but also serve as advocates for drinking milk,” said Vivien Godfrey, chief executive officer of the National Milk Mustache “got milk?” campaign. “Lowfat chocolate milk has the right combination of carbohydrates and protein, making it a great choice to help refuel and recover after a tough workout.”

High school seniors who excel in the classroom, on the sports field and in their communities are encouraged to submit an application. This year’s winners will be selected by a celebrity panel of Milk Mustache athletes, including Apolo Ohno, Chauncey Billups, Dara Torres, Andy Roddick and Lindsey Vonn.

“I am so excited to be championing the 2011 Sammy Awards and to connect with these exceptional student athletes,” said speed skating superstar Apolo Ohno “I recently joined the Milk Mustache campaign, and as a judge for Sammy, this is a great opportunity to pass on my tips for staying ahead of the game. My coaches and trainers agree – grabbing lowfat chocolate milk after a strenuous workout helps me get nutrients back into my body quickly to help me refuel for the next race.”

High school seniors who are interested in applying for the 2011 Sammy Awards program should visit www.bodybymilk.com. All applicants are required to describe in 250 words or less how they refuel with milk while excelling in academics, athletics, community service and leadership.

Entries must be submitted no later than 11:59 pm ET Friday, March 4, 2011. For complete contest rules, applications, tips and exclusive Milk Mustache celebrity videos, log onto www.bodybymilk.com/sammy.



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Sharing Some Valentine’s Day Cookie Love

February 10, 2011 By Leave a Comment

I love that we have a day designed to celebrate love! And I enjoy finding creative ways to show the people in my life how much I care about them. This year, I’m sharing some ideas from the kitchen and from the heart so that you can put some extra L-O-V-E into your Valentine’s Day.

L for a love letter you write to someone special. Whether it’s a spouse, a child, or a dear friend, take some time to write down the reasons they are so special to you. It will be a gift they treasure for a long time.

O for organizing the family photos in a new way. Create a slide show on a DVD, a photo book or calendar, or even a family website where you can share pictures and stories with out-of-town loved ones. You’ll preserve old photos and help create new memories.

V for Valentine cookies like these Chocolate Chip Cookie Hearts. They’re a simple way to share some love. Even the youngest bakers can help make them by pouring ingredients and using cookie cutters to make the heart shapes. Have fun decorating them with pink, red and white icing and Valentine sprinkles.

E for an elegant dessert like this Chocolate Raspberry Mousse Pie. It’s easy enough for anyone to make, yet pretty enough to show off at a Valentine’s Day party or a romantic dinner.

For more Valentine recipes you can share, visit www.verybestbaking.com.

Chocolate Chip Cookie Hearts

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Metal or heat-safe heart cookie cutter(s) of desired size(s), 1 inch in height
  • Various icings, sprinkles, Nestlé Toll House Semi-Sweet Chocolate Mini Morsels

Chocolate Raspberry Mousse Pie

Ingredients

  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 2 large egg yolks
  • 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1 container (6 ounces) or 1 1/3 cups fresh raspberries, divided
  • 1 prepared 9-inch (6 ounces) chocolate crumb crust

Preparation

  1. WHISK together evaporated milk and egg yolks in medium saucepan.
  2. HEAT over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into large bowl. Refrigerate for 30 minutes until cool. Gently stir in 2 cups whipped topping.
  3. REFRIGERATE for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries

Serves
8

Preparation Time:
15 min

Cook Time:
5 min

Refrigeration Time:
2.5 hours



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Gardening with Charlie – Growing Food Indoors

February 5, 2011 By 1 Comment

While it might be cold and blustery outside, there are a number of edible plants you can grow indoors. Some of my favorites are herbs. Growing herbs indoors successfully is all about selecting the right varieties and having the right conditions to grow them.

Here are some tips for growing herbs inside in winter.

Bringing Herbs Indoors
Window boxes filled with rosemary and parsley can be moved inside before freezing weather. Some of my favorites to grow this way are parsley, rosemary, and chives. There are a few things to keep in mind:

  • Don’t worry about a few dropped leaves. Light levels in a house, even in a sunny window, are much lower than outside. Older, larger leaves will drop off and smaller, low-light-efficient leaves should form in their place.
  • Cut back on watering and fertilizing mature plants. They don’t need as much moisture or nutrients inside as they do outdoors.

Indoor herbs can be decorative as well as functional. Why not train a rosemary plant on a topiary frame for a whimsical look?

Starting New Herbs
Although a sunny window looks bright in winter, the available light can be only 1/10th of what’s needed for plants to grow properly. That’s why it’s best to grow herbs under grow lights. Select full-spectrum lights and leave them on for 12 to 14 hours a day. Keep the tops of the herbs close to the bulbs and the plants should thrive.

Grow seedlings in 3- to 4-inch-diameter pots and use only sterilized potting soil mixes that are light and airy. Many culinary herbs require well-draining soils, so the lighter the soil the better.

Supplement the potting soil with a liquid fertilizer when watering. Use a half-strength formulation to encourage new growth. Water plants less often but more thoroughly, and only when the soil is actually dry to the touch. Add water until it drains from the bottom of the pot. Keep the air temperature on the cool side (60° to 65° F) for the best growth.

Varieties to Try
These herb varieties have compact growing habits and pack a flavorful punch.

English mint (Mentha spicata) - Perhaps the best-behaved spearmint variety.

Spicy Globe basil (Ocimum basilicum minimum) - Dense, compact form of basil, 8- to 10-inches tall. The leaves are smaller than regular basil, but taste and smell great.

Blue Boy rosemary (Rosmarinus officinalis) - More compact and diminutive than standard rosemary, reaching a height of just 24 inches. Flowers freely and has excellent flavor.

Dwarf Garden sage (Salvia officinalis ‘Compacta’) - Smaller leaves and more compact than regular sage, growing only 10 inches high.

For more tips and garden information visit www.garden.org.



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Go Big for the Big Game

February 5, 2011 By Leave a Comment

When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they’re included in these traditional sports-fan favorites. Visit www.Johnsonville.com for great recipes to flavor up any get-together.

Reuben Brat Hoagie

Ingredients

  • 1 package (19.76 ounces) Johnsonville Original Bratwurst
  • 1 large onion, sliced
  • 1 teaspoon butter
  • 1/3 cup Thousand Island salad dressing
  • 1/3 cup coarse ground mustard
  • 1 loaf (1 pound) French bread
  • 12 slices Swiss cheese, thinly sliced
  • 1 can (14 ounces) sauerkraut, drained

Preparation

  1. Grill brats according to directions.
  2. When cool, cut into 1/4-inch bias slices.
  3. In skillet, sauté onion in butter until tender; set aside.
  4. In small bowl, combine salad dressing and mustard.
  5. Slice French bread lengthwise and transfer to baking sheet.
  6. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
  7. Bake at 350°F for 10 minutes or until cheese is melted.
  8. Cut hoagie and serve hot.

Serves
6 @ $2.14 per serving

Notes, Tips & Suggestions
Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted

Preparation Time:
20

Grill Time:
35

Touchdown Italian Sausage Chili

Ingredients

  • 1 package (19.76 ounces) Johnsonville Italian Sausage Links
  • 1 cup onion, chopped
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 1 large yellow pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
  • 1 can (16 ounces) dark red kidney beans, rinsed and drained
  • 1 can (15 ounces) butter beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup black olives, sliced
  • 1/4 cup cream sherry (optional)
  • 1 tablespoon fresh basil, chopped
  • 1-1/2 teaspoons baking cocoa
  • 1/2 to 1 teaspoon pepper

Preparation

  1. Grill Italian sausage according to package directions; cut into half moon slices and set aside.
  2. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender.
  3. Add sausage and remaining ingredients; bring to boil.
  4. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serves
12 @ $1.38 per serving

Notes, Tips & Suggestions
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Preparation Time:
35 minutes

Cook Time:
20 minutes

PigTails & Fries

Ingredients

  • 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
  • 1 package (28 ounces) frozen curly french fries Oil for deep-fat frying

Preparation

  1. Cut sausage links in half lengthwise. Cut each half into three long strips.
  2. TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
  3. TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.

Serves
6 @ $1.69 per serving fried or $0.91 per serving baked

Preparation Time:
10

Cook Time:
20 to 25 minutes

Spicy Sausage Queso

Ingredients

  • 1 package. (16 ounces) Johnsonville All Natural Ground Italian Sausage
  • 2 pounds Velveeta cheese, cubed
  • 1 jar (16 ounces) chunky salsa
  • 1 tablespoon fennel seed, crushed
  • 2 teaspoons garlic powder
  • 1 teaspoon anise seed, crushed
  • 1/4 teaspoon dried basil
  • Garlic toast

Preparation

  1. In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl.
  2. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage.
  3. Microwave 2 minutes longer or until heated through. Serve with garlic toast.

Serves
24 @ $0.52 per serving

Notes, Tips & Suggestions
Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.

Preparation Time:
25 minutes

SOURCE:
Johnsonville



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Smart Game Day Snacks

February 4, 2011 By Leave a Comment

Even armchair quarterbacks can fuel themselves like the pros. Mitzi Dulan, co-author of “The All-Pro Diet” (with Atlanta Falcon’s Tony Gonzalez), recommends keeping a bowl of almonds close by to provide sports fans with power throughout the game – whether on the sidelines or the field. A good source of energy, almonds can help keep fans going from kick-off to the final countdown, and they’re a great way to snack guilt-free without sacrificing flavor.

“Almonds are ideal for snacking because just one ounce – roughly one handful – is a tasty treat that helps crush cravings and provides hours of sustained energy that athletes and fans need,” says Dulan.

Game day snacks don’t have to be loaded with grease and calories to be tasty and satisfying, Dulan says. Instead, whip up a batch of smart snacks before kickoff that cover the flavor bases: Dulan’s Chocolate Almond Popcorn and Spicy End Zone Party Mix provide a sweet snack in one hand and a spicy, savory crunch in the other. Together they tackle any craving that comes along.

For fans of something a little heartier, try a grown-up version of a kids’ favorite: Mahi Mahi fish sticks with a crunchy almond coating provides a more substantial snack for a more sophisticated crowd. They’re fun, easy to put together and will combat any craving straight through to the post-game wrap-up.

Or keep it simple. A bowl of roasted almonds will meet the crunch craving football fans have on game day. Keeping a few favorite snacks while subbing out others for something healthier will keep everyone sated without feeling deprived.

Having worked with numerous NFL players like Tony Gonzalez, Dulan is no stranger to coaching athletes to keep their hunger in check and energy up.

“I tell my professional football clients that smart snacking is the key to maintaining optimal energy levels,” she says. “It’s easy to keep a bag of almonds and dried cherries in your gym bag for a quick pick-me-up, or to make your own power energy bars by mixing together almonds, almond butter, dried fruit, flaxseed and honey.  They’re great to have on hand after a workout or anytime you need an energy boost.”

Visit AlmondBoard.com for Dulan’s fun, football-ready snack recipes for athletes of any kind, as well as the Pro Snacker page for snacking tips and more.

Cocoa-Almond Popcorn

Ingredients

  • 6 cups air-popped popcorn
  • 2 cups whole almonds
  • 1 tablespoon butter, melted
  • 1/2 cup honey
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

Preparation

  1. Combine the popcorn and almonds in a large bowl.
  2. In a medium saucepan, over high heat, combine butter, honey, cocoa, vanilla and sea salt. Boil 3 to 4 minutes; drizzle mixture over popcorn and almond mixture, stirring constantly until well-coated. Cool and serve.

Serves
Yield 12 servings

Calories: 210.70g Total Fat: 13.60g
Cholesterol: 2.54mg Protein: 5.97g
Carbohydrates: 20.30g Sodium:



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Kick Off Your Super Bowl Party Right

January 31, 2011 By Leave a Comment

Classic commercials, historic plays and close company are all quintessential elements to the perfect game-day get-together. The biggest obstacle for many Super Bowl shindigs is how to best tackle the menu. Ideal dishes need to be finger-friendly, universally appealing and well suited to feeding hungry groups. Here are six vital tips for sidelining game day stress, as well as a sumptuous all-American recipe guaranteed to be the MVP of your party planning playbook:

Game Plan Greatness: Plan ahead and prepare as much of the food as possible before the blitzing begins, so you don’t have to miss any of the pre-game fun shut-out in the kitchen.

Supe-up Team Spirit: Use colorful team jerseys, posters and pennants to create a festive field of decorations. Build a little friendly rivalry by decorating one side of the room for each team, or line table tops with green turf in place of coasters and table clothes.

Stock Your Roster With Reserves: Game day parties bring hungry crowds, so when planning for food quantities, think big to avoid a grocery store rush at fourth quarter. In addition to your starting line-up of dishes, you may also want to consider preparing items that you don’t bring out until half-time.

Avoid Penalties, Safety First: Make sure to offer a variety of “mocktails” (non-alcoholic beverages) for kids and designated drivers.

Be Replay Ready: Set up your digital video recorder (DVR) the night before the Big Game so you can be sure to capture close calls and commercials for a second look or laugh.

Simplify the Sideline Set-up: To save time and money, choose shareable favorites like pitchers and punches (rather than complicated cocktails) and bowl dips and finger foods like this hearty Cheeseburger Bowl Dip, provided courtesy of King’s Hawaiian Bakery:

For more bowl dip recipes, visit www.kingshawaiian.com/recipes.

Cheeseburger Bowl Dip

Ingredients

  • 2 16-ounce loaves King’s Hawaiian Original Hawaiian Sweet Bread
  • 1 pound ground beef, cooked and drained
  • 1/2 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • 24 ounces American processed cheese
  • 7 slices bacon, cooked crisp and crumbled
  • 1 cup peeled cooked tomatoes, diced
  • 1/4 cup red onion, chopped
  • 1/3 cup hamburger dill slices, chopped
  • Thousand Island salad dressing

Preparation

  1. Carve out center core of bread within two inches of bottom and sides, keeping bread intact.
  2. Cut reserved bread and other loaf into 1-inch cubes for dipping.
  3. Cook ground beef, season with seasoning salt and pepper to taste.
  4. Cut American cheese into chunks and add to cooked beef and stir until melted.
  5. Add crumbled bacon and diced tomatoes, stir to mix well.
  6. Spoon warm mixture into carved bread bowl.
  7. Top with red onion and pickles (to taste).
  8. Drizzle with Thousand Island dressing (if desired).

Serves
Makes 8-10 servings

Notes, Tips & Suggestions
Options:

  • Ground turkey can be substituted for ground beef.
  • Bowl dip mixture can be spooned onto King’s Hawaiian rolls for a group meal alternative.



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