Flax Seed Bridges Nutrition and Culinary Cravings

Flax seed is an all-around ingredient that can stimulate a nutritional boost in every meal, making it a healthful supplement for the whole family. Nutritionists, fitness buffs and Omega 3 enthusiasts alike have prepared several flax recipes that you can conveniently access online and easily prepare by grinding its ground kernels over your coffee grinder and integrating the milled kernels with prescribed ingredients as well. With the ground kernels being inexpensive to begin with, the grain is definitely a practical and versatile solution to the need for healthy and economical, but nevertheless great tasting meals.

A Healthy Way to Start the Day

With breakfast considered as a metabolic booster, flax seed then becomes the perfect choice for an energy perk up that would sustain you throughout the day. The husk of its kernel contains both insoluble and soluble fiber that inhibits hearty appetites by giving the stomach an instant full feeling during meals. Soluble fibers are purported to regulate bad cholesterol levels in the body which therefore lowers the risk of heart diseases. Insoluble fiber, on the other hand, supports the digestive system by preventing constipation and the onset of colon cancer. Fiber has zero calories and the nutrient is deemed excellent for people undertaking a weight loss program, since fibers are known to suppress appetites during the day, prevent unwanted weight gain while pumping the body with the much needed energy. Simply add ground or whole flax seed to your pancake mixes or fruit smoothies for that added nutty flavor plus a whole lot of digestive benefits.

Boosting Vitality throughout the Day

Milled flax seed blended in with the meals of the day nourishes the body with the essential fatty acids that promote several routine physiological functions. These essential fatty acids are converted into hormone-like substances called eicosanoids that support vital functions, including cell regeneration, cardiovascular balance and immune system health. It’s amazing how the much needed dose of omega-3s can be obtained from the simple mix or substitution of its kernels in typical muffin or tortilla recipes. Many dietary enthusiasts online have even come up with creative recipe ideas that make use of roasted flax to top salads and salad dressings or coat chicken and meat loaf.

Luscious Meals to Enjoy

Flax seed as condiment adds texture and delicious flavor to regular soups and pasta sauce. These can also be flanked with appetizers such as in cheeseballs and salsas, or desserts like topped fruit crisp with lemon cream. Dinner with a dose of antioxidants (plant lignans) that lowers the risks of diabetes, tumors and cancer is a sure good way to conclude the day.

Natural Supplement for your Family

Flax can indeed serve the nutritional needs of the entire family, including the more sensitive requirements of infants. In fact, its omega-3 enriched oil has been confirmed essential in the growth and development of infants. Flax seed, with its omega-3, lignans, and dietary fibers, surely promotes amazing health benefits while satisfying culinary cravings.

5 Grilling Ideas to Try This Spring

Grilling season is officially here. From juicy, perfectly cooked chicken to boss burgers, these five simple ideas will help deliver epic grilled flavors all season long.


Grilling Chicken

  1. Banish dry chicken from the grates – Use the reverse sear grilling method: start with low heat to evenly cook and create maximum juiciness, then turn up the flames for a quick, crispy char. 

Burger Toppings

  1. Go beyond basic burger toppings – Build a boss burger of epic proportions with unique toppers and condiments like tangy ranchero-infused mayo, mango slaw or grilled avocado. 

Brunch to the grill

  1. Bring brunch to the grill – Give eggs in toast some smoky flavor by grilling on a cedar plank and sprinkling with Grill Mates Applewood Rub seasoning. 

Salt and Pepper

  1. Shake up classic salt and pepper – Create simple grilling salts with citrus peel, smoked spices and even bacon to add big flavor and texture to your beverages and outdoor meals before or after grilling. 

Veggies and Dip

  1. Upgrade veggies and dip – Put a twist on the old standby starters of veggies and dip or cheese and crackers. Grill vegetables and bread to create DIY shareable toasts with toppings like artichoke hearts and hummus or spicy broccoli rabe and fennel.


Adventures in Grilling

The next time you fire up the grill, give your taste buds a thrill with recipes that are inspired by some of the best cuisines from around the world. These recipes from Omaha Steaks will take you on a culinary adventure right in your own backyard. Sweet and spicy Korean, zesty South American and bold Mediterranean flavors make perfectly grilled steak even better.


10 Tips for Perfect Grilling

To help you get the perfect steaks every time, follow these simple tips from the experts at Omaha Steaks:

  1. Clean and preheat grill on high.
  2. Lightly oil everything before putting it on the grill. This helps the searing process and prevents sticking.
  3. Season food before grilling.
  4. Sear the outside of steaks when grilling. This helps with the flavor and juiciness.
  5. Use tongs or a spatula to turn meat on the grill. Using a fork can damage the meat.
  6. Cover grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups.
  7. Keep a spray bottle with water handy to douse any unexpected flare-ups.
  8. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after turning over the food. This will make sure your food is evenly cooked.
  9. Place cooked food on a clean plate. Never place cooked food on the plate you used to transport the raw food to the grill without thoroughly washing it first.
  10. Allow foods to “rest” for 5 minutes between cooking and eating. This will help them retain moisture when you cut into them.

To get your grill time just right, download SteakTime, Omaha Steaks’ free app with an innovative grill timer,


Korean Barbecue Beef Tenderloin With Stir-Fried Bok Choy

  • 1 3-pound Omaha Steaks Tenderloin Roast
  • 2 cups Korean Barbecue Marinade (see recipe)
  • 1/4 cup Omaha Steaks Private Reserve American Steak Rub
  • 1 pound Stir-Fried Bok Choy (see recipe)
  • 1 14-ounce bottle Korean barbecue sauce
  • 6 to 8 cilantro sprigs
  • 1 teaspoon black sesame seeds
  • 1 teaspoon toasted sesame seeds
  1. Begin by completely thawing tenderloin. It will take 2 days in refrigerator or 1 hour in a sink full of cold water.
  2. Remove tenderloin from plastic, and place in a large resealable bag with Korean Barbecue Marinade. Marinate overnight in refrigerator.
  3. Remove tenderloin from marinade, and season with steak rub. Sear tenderloin on all sides on a pre-heated grill. Place in a 250°F oven for 1 hour and 15 minutes, or until the internal temperature is 125°F for medium rare.
  4. With 15 minutes remaining, prepare the bok choy and heat Korean barbecue sauce.
  5. Remove tenderloin from oven, let rest 15 minutes. Slice and serve. Garnish with cilantro and a mixture of sesame seeds.

Korean Barbecue Marinade

  • 1 tablespoon sesame oil
  • 2 tablespoons garlic, finely chopped
  • 2 tablespoons fresh ginger, minced
  • 1 cup canned pear juice
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon crushed red pepper
  1. Place sesame oil in a thick bottom pot and add garlic and ginger. Place pot on a medium burner and add the rest of ingredients and slowly bring to a boil. Bring heat down to a simmer and cook while stirring for approximately 5 minutes. Remove sauce from heat and refrigerate for up to one week.

Stir – Fried Bok Choy


  • 1 tablespoon canola oil
  • 1 pound bok choy, chopped
  • 1/3 cup Korean barbecue sauce
  • 1 tablespoon sesame oil
  • Sea salt and fresh ground black pepper to taste
  1. In a wok, briefly heat canola oil. Add bok choy and cook for 2 to 3 minutes. Add Korean barbecue sauce and sesame oil to wok and mix well. Serve while hot.

Mediterranean Sirloin Skewers

  • 2 pounds Omaha Steaks Sirloin Tips
  • 1 cup Mediterranean Steak Marinade
  • 4 to 6 skewers
  1. Thaw sirloin tips.
  2. Prepare Mediterranean Steak Marinade.
  3. Drain sirloin tips and place in a resealable bag with marinade. Marinate sirloin tips in refrigerator for at least 8 hours or overnight. Agitate bag periodically to ensure marinade is well combined with the sirloin tips.
  4. Preheat grill on high. Thread sirloin tips onto skewers. Grill for 4 to 5 minutes on each side.
  5. Serve over couscous, pasta, salad or rice.

Mediterranean Steak Marinade

  • 1/2 cup extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons fresh garlic cloves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/4 cup California chardonnay wine
  1. Combine all ingredients and mix well.

Grilled Ribery Steak With Chimichurri Salsa

  • 4 Omaha Steaks Ribeye Steaks
  • Sea salt and fresh ground black pepper to taste
  • 1 cup Chimichurri Salsa (see recipe)
  • 4 cilantro sprigs
  1. Begin by thawing steaks. Then season and grill to desired doneness.
  2. Top each steak generously with Chimichurri Salsa. Garnish each steak with one cilantro sprig.

Chimichurri Salsa

  • 1/2 cup green onions, minced
  • 2 teaspoon fresh oregano, minced
  • 1/4 cup red bell pepper, minced
  • 1/4 cup cilantro, minced
  • 1 tablespoon jalapeño, minced
  • 2 teaspoons fresh garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 lime, juiced
  1. Combine all ingredients and mix well.
Break These Rules for Better Summer Grilling

It seems like there are rules for just about everything, even grilling. According to the Hearth, Patio and Barbecue Association, 80 percent of Americans have an outdoor barbecue, grill or smoker – which means there are a lot of people following a lot of rules.

Summer is in full swing, so now is the perfect time to throw caution to the wind and break some long-standing grilling adages. Doing so will help you get the most out of your grilling – and more importantly, enjoy your food.

Russ Faulk, author of the cookbook “Cook: Out”and grill master for Kalamazoo Outdoor Gourmet, and Meathead Goldwyn, of Amazingribs.com, offer four grilling rules you can break with alternative methods.

Only flip once
While many avid grillers stick by the “only flip once” rule, Faulk advises grillers to flip as often as they want.

“Especially with steaks and chops – turning more frequently can lead to more even cooking. You’ll also create an all-over browning effect rather than a simple set of grill marks. You can build up a very flavorful crust,” he says.

Just don’t flip too early. Be sure to wait for the food to release itself from the grill grate.

Oil the grill grates
To prevent food from sticking, many opt for the rule of spreading oil right on the grill grates. However, this can be ineffective particularly with high-power grills that reach soaring temperatures. Instead, as Goldwyn recommends, brush oil on your food, not the grates. He explains that when the food is placed on the grill, the oil will penetrate the small crevasses in both the food and the grates, creating a smooth and slippery surface that will help to prevent sticking.

Load up the grill
It may be tempting and seemingly efficient to put as much food on the grill as possible at a big cookout with lots of people.

“Keep at least 25-30 percent of open space on the grill with no fire below it,” said Faulk. This space can be used to move food when the action heats up, which he calls the “safety zone.”

Grill the food above the fire
Break this rule all you want. By mixing direct and indirect grilling – you’ll get more flavorful food.

Try out your new rule-breaking skills with this recipe from Kalamazoo Outdoor Gourmet.


Blueberry Pork Chops

  • 4 pork loin chops, preferably bone-in, about 1 1/2 inches thick
  • Extra virgin olive oil
  • 1/2 teaspoon smoked salt, plus salt for the chops
  • 1 pint blueberries
  • 1/2 cup maple syrup
  • 6 ounces pancetta, cooked crisp and broken up
  1. Preheat grill for combination direct and indirect cooking. The indirect zone should be around 500°F. While grill is heating, lightly brush chops on all sides with olive oil and sprinkle with salt.
  2. Leave chops sitting at room temperature while grill is getting ready, up to 20 minutes. Wash blueberries and measure out other ingredients.
  3. Grill pork chops over direct heat about 2 minutes per side and transfer to indirect cooking zone. Close grill and cook chops about 20 minutes, turning once halfway through, until instant-read meat thermometer measures 155°F when inserted away from bone.
  4. Once chops are moved to indirect zone, combine maple syrup, blueberries and smoked salt in large saucepan (although ingredients would easily fit in smaller pan, broader bottom should help reduce sauce more quickly) and bring a strong simmer over medium heat.
  5. Stir sauce frequently and avoid a rapid boil. If bubbles begin to build on top of bubbles, lower heat to avoid burning sauce. When cooked to 155°F internal temperature, remove chops from grill and transfer to plates.
  6. Let chops rest 3 to 5 minutes. Stir cooked pancetta into blueberry sauce.
  7. Top chops with sauce and serve.


Manage Hunger with Wholesome Foods

Whether you’re following a weight loss plan or simply maintaining healthy habits, finding foods that are nutritious sources of protein and promote satiety can help curb your urge to snack throughout the day.

Wholesome soyfoods can replace other foods in your diet that might be adding too much fat, sugar and cholesterol. Soyfoods also provide high-quality, complete protein, shown to increase satiety, the feeling of fullness.

“Soy protein can play a major role in satiety,” said Russ Egbert, director of protein research at Archer Daniels Midland Co. “We know that diets that are high in protein are more satiating than diets that are high in carbohydrates or high in fat.”

Regardless of your lifestyle or age, protein is an essential nutrient your body needs, and compared to other common protein sources, the soybean is a giant. The soybean is upwards of 38 percent protein, says Karl Weingartner, director of the International Soybean Program at University of Illinois at Urbana-Champaign. Fish such as salmon contain about 18 percent protein, while a T-bone steak is about 22 percent.

In addition, a recent study published in Molecular Food & Nutrition Research found that soy fiber has “favorable effects on body weight, body mass index and fasting LDL-cholesterol levels in overweight and obese adults,” all factors that are helpful in weight loss and managing high blood pressure.

“The soybean by its nature is a complete food. It’s very high in protein, it contains valuable oils, essential fatty acids, fiber, even the sugars in it are considered to be prebiotics,” said Peter Golbitz, director of international business development for the SunOpta Grains and Foods Group.

Simple substitutions make it easy to incorporate soy into your favorite dishes:
* Combine an avocado, a cup of extra-firm tofu and salsa for a lighter guacamole
* Substitute soymilk into garlic mashed potatoes
* Energize your child’s morning breakfast with protein-rich soy yogurt
* Fix a quick, healthy dinner with soy-based burgers in place of traditional ground beef
* Toss fresh edamame on top of your favorite salad
* Select delicious whole soy nutrition bars as snacks

Or, you can experiment with new recipes such as this protein-rich, low-carb Soy and Spinach Artichoke Dip for guilt-free indulgence.

Soy And Spinach Artichoke Dip


  • 1 pound silken tofu, crumbled
  • 1 pound low fat cream cheese, cubed
  • 1 cup low fat mayonnaise
  • 1/2 teaspoon ground pepper
  • 1 pound frozen chopped spinach, thawed and drained
  • 1 pound marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup green onions, chopped
  • Parmesan cheese, grated for garnish
  1. Beat tofu until smooth. Mix in cream cheese, mayonnaise and pepper in mixer bowl. Fold in spinach, artichokes and green onions.
  2. Divide mixture equally into 12 (4-ounce) au gratin dishes. Sprinkle Parmesan cheese on top, if desired.
  3. Bake at 350°F for 15 to 20 minutes or until bubbly and browned on top. Serve with low-carb crackers or bread for an all-around low-carb snack or lunch!
Calories: 62g Total Fat: 1.4g
Cholesterol: Protein: 6.6g
Carbohydrates: 5.7g Sodium: 254mg


Spring-Inspired Dessert

Brighten up spring gatherings with a simple dessert inspired by the flavors of the season. Lemon, almond, vanilla and raspberry extracts give baked treats a fresh flair that matches the lively essence of spring.

“Friends and family will love these Easy Mini Cheesecakes,” said Mary Beth Harrington of the McCormick Kitchens. “Almond and vanilla give these individual treats a burst of rich flavor, while a fruit topping highlights the fresh ingredients of the season.”

To simplify preparation when making dessert for a gathering, take advantage of these ideas from the McCormick Kitchens:

  • Make Ahead and Batch Bake: Double-batch the dessert recipe and vary the extracts to make two unique treats in one effort. For even more variety, try a simple substitution like using chocolate sandwich cookies in place of the vanilla wafers for the “crust.” Make day-of prep a spring breeze by preparing the recipe in advance and refrigerating it overnight.
  • Bright Fruit Topping: Fresh fruits and berries make a simple, yet colorful topping for cake, ice cream and other desserts. Stir in 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar to 2 1/2 cups fruit for a sweet seasonal treat.

Easy mini Cheesecakes


Try this dessert recipe for Easy Mini Cheesecakes with cream cheese, sugar, egg, vanilla and almond extract and vanilla wafers at your next gathering.

These luscious cheesecakes flavored with vanilla and almond extract are sized just right. Garnish with fresh fruit, lemon curd or melted chocolate swirls.
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 12 vanilla wafers
  1. 1. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling 2/3 full.
  2. 2. Bake in preheated 325°F oven 22 to 24 minutes or until edges are lightly browned. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
  3. 3. Refrigerate 4 hours or overnight. Garnish with desired toppings.

Preparation Time
15 minutes

Cook Time
24 minutes

Refrigeration Time
4 hours

Calories: 210g Total Fat: 14g
Cholesterol: 79mg Protein: 4g
Carbohydrates: 17g Sodium: 166mg


Use 1 teaspoon pure lemon extract in place of almond extract. Use chocolate sandwich cookies in place of the vanilla wafers for the “crust.” If you don’t have fresh fruit, top cheesecakes with canned fruit such as cherry pie filling or mandarin orange segments.

Summer Party Essentials

With the sun shining, flowers blooming and warm weather here again, it’s the perfect time to gather your friends and family around the backyard for a summer grill-out. Preparation serves as the foundation for any successful event. To make sure your backyard bash will be one your guests will remember for years to come, consider the following summer party essentials.


A crunchy BBQ companion

For all of those backyard barbeques this summer, Cape Cod, known for ridiculously good kettle-cooked potato chips, offers a variety for everyone to enjoy. The Sea Salt Waffle Cut chips are sturdy enough for dipping into creamy dips, while keeping the Cape Cod crunch. Or serve the Original chips, which pair perfectly with any burger or hot dog, making Cape Cod “a grill’s best friend.”

Cool down with a frozen treat

Give your guests a reprieve from the heat with a flavorful frozen treat. Bomb Pops, a beloved ice cream truck classic, are delightful, outdoor-friendly and sure to please kids and adults alike. While the six-finned original red, white and blue treat is an all-American favorite, you can also add a blast of flavor to your gathering with the Sour Wower Bomb Pop. This refreshing treat has serious sourness, featuring flavors of grape, green apple and blue raspberry.

Goodness from the grill

Nothing is more American than a grilled, juicy hot dog, and just in time for summer, Ball Park Brand has launched a new premium hot dog – Park’s Finest Frankfurters. Packed with big, bold flavors and seasonings you can actually see, Park’s Finest are made with 100% beef, contain no artificial preservatives and have no nitrates or nitrites added, making it the perfect addition to any summer grilling menu.

A simple trash solution

Waste can pile up fast when you’re having fun. Trash-Ease is the convenient, portable, reusable and practical way to have a trash bag handy whether you’re indoors or outdoors. Hang a Trash-Ease on your picnic table, kitchen counter, craft table, work bench or anywhere you need to collect trash. Perfect for any tailgate get-together, this American-made product also comes in a canopy version which easily attaches to a canopy leg. Plus, it requires no tools.

Do more with hands-free dining

Whether you’re eating, greeting friends or giving out high-fives, summer gatherings offer many activities to keep hands busy. Keep the fun going with the Super Tailgate Plate, a patent-pending, recyclable and reusable dining accessory that allows individuals to hold their food and beverage in one hand, while leaving their other hand free. Manufactured by ProAm 1 Sports Products, a company with products that target the lifestyle markets of tailgating, homegating, grilling, camping and outdoor enthusiasts.

Add Some Extra Summer Fun

From colorful, easy-to-create decorations to entertainment for the kids, here are some ideas to make your summer get-together extra special for guests:

  • Have your kids make signs so guests can easily locate the party.
  • Fill an old, galvanized bucket with ice to keep drinks nice and cool.
  • Hollow out a watermelon and fill it with cut fruit for a fun snack.
  • Fill up water balloons for the kids to engage in a friendly toss game.
  • Place fresh-cut garden flowers in canning jars for a down-home centerpiece.
  • Let the kids play flying disc golf with a few discs and a laundry basket as the goal.
  • String lights through trees, shrubs or along fencing for ambiance.
  • Dress up serving tables with mismatched, floral bed sheets.
  • Have sidewalk chalk on hand for kids to play hopscotch.
  • Use terra cotta pots as caddies for forks, spoons and knives


This Holiday, Create Homemade Versions of Classic Candies

For the perfect homemade gift and a wonderful addition to any dessert table, fill your holidays with sweets that mimic popular, beloved candies.

Whether you need an easy-to-make confection for a cookie exchange or an upcoming family gathering, these delicious goodies replicate famous favorites with a homemade touch. Simple enough to make in your own kitchen, these copycat versions of beloved candies are already a big hit at bakeries and chocolatiers everywhere.

The season’s hottest culinary creations
If you need help sparking creativity for what to prepare for your holiday guests this year, check out Betty Crocker’s Red Hot Holiday Trends. This list includes everything to keep your season fresh and fun, from tart cocktails that feature cherry preserves to DIY cookie trees you can make with the kids.

Betty’s holiday helpers
Santa has elves, you have Betty. Whether you’re a rookie or a seasoned pro, we could all use a little help when it comes to creating holiday meals. The experts at Betty Crocker are on standby to answer your most urgent kitchen questions in real time. How to brine, when to baste – Betty knows it all! Submit your questions online, on Facebook or Twitter, and they’ll respond to your question within 30 minutes. They’re available for you from 9 a.m.-5 p.m. daily, Nov. 25-27 and Dec. 20-23.

To check out all of the Red Hot Holiday Trends and for more information on Betty’s Holiday Helpline, plus other great recipe ideas, visit www.BettyCrocker.com/redhot.

Copycat candy
Whip up a batch of these decadent Peanut Butter Cup Brownies, a dead-ringer for everyone’s favorite chocolate peanut butter cup. Also featured in Betty Crocker’s Red Hot Holiday Trends, these brownies feature gooey fudge and rich peanut butter, and are poised to be the hit of the holiday baking season.

Peanut Butter Cup Brownies

Brownie Mixture
  • 1 box Betty Crocker® fudge brownie mix
  • 3 tablespoons unsweetened baking cocoa
  • 2/3 cup butter, melted
  • 1/4 cup water
  • 1 egg
Cookie Filling
  • 1 pouch Betty Crocker® peanut butter cookie mix
  • 1/2 cup creamy peanut butter
  • 3 tablespoons vegetable oil
  • 1 1/2 cups milk chocolate chips, melted, cooled
  1. Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups. Place cup in each of 48 regular-size muffin cups.
  2. In large bowl, stir together brownie mixture ingredients until well blended. In another large bowl, stir together cookie filling ingredients until dough forms. Spoon and spread 1 measuring teaspoon brownie mixture evenly into bottom of each foil cup. Shape 1 measuring teaspoon cookie filling into a ball; flatten into 1-inch circle. Place on top of brownie mixture in each foil cup. Spoon and spread 1 measuring teaspoon brownie mixture over cookie filling in each cup.
  3. Bake 11 to 13 minutes or until toothpick inserted into edge comes out clean. Spoon generous teaspoon melted chocolate on top of each, spreading chocolate to edge of foil cup. Remove cups from pan. Refrigerate 30 minutes to set chocolate.

Preparation Time
1 Hour 30 Minutes

Start to Finish Time
2 Hours

Calories: 150g Total Fat: 8g
Cholesterol: 10mg Protein: 2g
Carbohydrates: 16g Sodium: 115mg

The Best Hometown Peanut Butter Recipes in America

our local food preferences may be unique, and our culinary traditions may be diverse, but we all share a common bond: a love for peanut butter.

“Affordable, nutritious and of course delicious, peanut butter is a staple found in most American homes,” said Leslie Wagner, executive director of Southern Peanut Growers. “While some parts of the country prefer their foods hot and spicy, others prefer savory or sweet. But no matter where you go, families love making peanuts or peanut butter a key ingredient in their favorite recipes.”

To celebrate the unique flavors from coast to coast, and to find the best hometown PB recipes, Southern Peanut Growers conducted its first “PB My Way” regional recipe contest.

Peanut butter lovers nationwide submitted their recipes, from spicy stuffed peppers inspired by the Southwest to decadent chocolate bars in the Northeast. These are the top regional PB-powered recipes in our “United States of Peanut Butter.”

Afther School Peanut Butter Aple Pie

  • Prepared pie crust
  • Chopped peanuts (optional)
  • 7 apples, peeled cored and sliced
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon lemon juice
  • 3/4 cup rolled oats
  • 1/4 cup butter
  • 1/4 cup peanut butter
  • 1/3 cup brown sugar
  • 1/2 cup flour
  1. Place crust in 9-inch pie pan and crimp edges. Use dried beans to weigh down bottom. Bake crust for 10-15 minutes, or until crust is lightly browned.
  2. Mix all filling ingredients together and put in crust. Using hands, mix crumble ingredients until in pea-sized pieces. Top apples with crumble. Don’t worry if sky high, apples will cook down and pie will be perfectly proportioned.
  3. Bake at 350°F for 40-50 minutes. Keep edges covered with foil until last 15 minutes. Garnish with chopped peanuts.
Easy PB & J Breakfast Tart

  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 cup whole wheat pastry flour
  • 6 tablespoons sugar
  • 1 teaspoon sea salt
  • 2/3 cup shortening
  • 6 tablespoons peanut butter plus 4 heaping teaspoons for filling (1/2 teaspoon per tart)
  • 1/2 cup cold water
  • 5 tablespoons jam (strawberry works well)
Drizzle option 1:
  • 1/2 cup powdered sugar
  • 1 tablespoon jam
  • 1 tablespoon milk
Drizzle option 2:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon strawberry extract, optional
  • 1 tablespoon milk
  1. Preheat oven to 350°F. In medium bowl mix together flours, sugar and sea salt.
  2. Using pastry cutter, cut-in shortening and peanut butter, until mixture resembles small peas. Drizzle mixture with cold water until mixture is moist and holds together. Roll out on floured surface to at least 1/16th of an inch thickness.
  3. Using 3-by-5-inch index (recipe) card for template, cut into sixteen 3-by-5-inch shapes. Re-rolling works fine. In middle of eight shapes, smear 1/2 heaping teaspoon peanut butter and heaping teaspoon of jam on top. Be careful not to go to edges. Using fingers, wet edges with water and place another piece of pastry on top. Press all sides well, and using fork press all edges to secure. Using fork, gently poke tops in four places so steam can escape.
  4. Place inch apart on parchment lined baking sheet. Bake for 13-14 minutes until starting to brown around edges. Cool on rack.
  5. Whisk together drizzle of choice in small bowl. Drizzle over cooled tarts.
  6. Note: This pastry is very user-friendly and delicate. Freeze tarts up to one month and defrost at room temperature before serving.

Carolina Dreaming Appetizer Meatballs

  • 1/2 cup peanut butter
  • 1/4 cup fig preserves
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced or grated fresh ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 1/4 pounds ground turkey
  • 4 green onions, finely chopped (including green tops)
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon salt
  • Diced green onion tops or chopped parsley (optional)
  1. Preheat oven to 425°F. Whisk together peanut butter, preserves, Worcestershire sauce and lemon juice until well blended. Add ginger, black and red pepper, mixing well. Reserve.
  2. Place approximately half peanut butter mixture into mixing bowl (reserve remainder for later). Add turkey, green onions, parsley, egg and salt to mixing bowl and mix lightly but thoroughly.
  3. Roll mixture into 1-inch balls and place 1 inch apart on lightly greased, rimmed baking sheet.
  4. Place into oven and bake for 15 minutes. Remove pan from oven and brush tops of meatballs with remaining peanut butter mixture.
  5. Return pan to oven and bake for about 5-8 minutes more, or until nicely browned.
  6. Remove from oven. Arrange on serving plate and sprinkle with diced green onion tops or parsley, if desired.
  7. Note: Use with decorative toothpicks placed in each meatball for easy consumption.

Nutty Jalapeno – Chicken Stuffed peppers

  • 12 large jalapeno peppers, split open (not all the way through) and seeded
  • 1/2 cup peanut butter
  • 1 cup shredded cooked chicken
  • 1 3-ounce package cooked bacon pieces
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1 cup crushed cornflakes
  1. Preheat oven to 350°F. Place peppers in medium bowl and cover with boiling water 2 minutes. Drain and pat dry.
  2. In medium bowl, mix together peanut butter, chicken, bacon and cheese. Fill each jalapeno with mixture. Smear each pepper with a little mayonnaise and roll in cornflakes in shallow dish to cover.
  3. Place jalapeno on non-stick baking sheet. Bake in preheated oven until golden, about 15-20 minutes.

Pennsylvania PB & C Bars

  • 1 cup melted butter
  • 2 cups peanut butter
  • 3/4 cup brown sugar
  • 2 1/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup chopped peanuts
  • 1 1/2 tubs chocolate frosting
  • 1 cup peanut butter, melted
  • 1 cup salted peanuts, chopped
  1. Preheat oven to 350°F. In large bowl, mix butter, peanut butter, sugars, salt, eggs and vanilla until well mixed. Add flour and baking powder and mix thoroughly. Spread on a 10-by-15-by- 2-inch ungreased cookie sheet.
  2. Bake 12-15 minutes or until golden brown. Let cool.
  3. Spread frosting over crust. Drizzle melted peanut butter over chocolate. Sprinkle chopped peanuts on top of peanut butter and chocolate. Let set until topping is firm.
  4. You can refrigerate cookie sheet to speed firming process, if desired. Cut into desired size bars.
Snack Ideas, Easy as 1-2-3

(Family Features) When you’re snacking, it can be tempting to skip the fuss and grab a bite on-the-go. Keeping healthy and convenient snacks at the ready helps you stay disciplined without sacrificing taste and enjoyment.

These three-step healthy snack ideas show how easy it can be to serve up a variety of tasty treats in just a few minutes while adding more fruit to your diet. Make the most of your snacking experience with this advice:

  • Stock the pantry with versatile options that let you prepare a range of snacks, from sweet to savory combinations. Choose options such as DOLE Jarred Fruit, which offers delicious, ready-to-eat fruit in five varieties that are fat-free, cholesterol-free and packed in 100 percent juice for maximum healthy snacking versatility.
  • Look for quick solutions that help trim prep time and skip the cutting, peeling and mess.
  • Avoid worrying about waste or spoilage with convenient, re-sealable lids that let you use what you need for a single serving and save the rest for later.

Orange-Chipotle Avocado Toast

  • 1 slice whole-wheat bread
  • 1/2 avocado, diced or smashed
  • Salt and ground black pepper, to taste
  • 1/3 cup DOLE Jarred Mandarin Oranges, drained
  • 1/2 teaspoon chipotle peppers in adobo sauce, finely chopped
  • 1 lime wedge
  1. Lightly toast bread and top with avocado. Season with salt and pepper, to taste.
  2. In medium bowl, toss oranges with chopped chipotle peppers.
  3. Spoon oranges over avocado toast and finish with a squeeze of lime


Peaches and Cream Waffle Bites

  • 1 whole-wheat frozen waffle
  • 2 tablespoons reduced-fat whipped cream cheese
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup DOLE Jarred Sliced Peaches, drained and diced
  • 2 teaspoons chopped walnuts, toasted
  1. Toast frozen whole-wheat waffle and cut into quarters.
  2. In small bowl, combine cream cheese and cinnamon. Spread over waffle bites.
  3. Top each bite with peaches and sprinkle with walnuts.

Pineapple and Shrimp Skewers with Thai Peanut Sauce

  • 1/2 cup DOLE Jarred Pineapple Chunks, drained
  • 6 medium cooked shrimp
  • 1 small lime, halved
  • 1 teaspoon chopped fresh cilantro
  • 2 tablespoons bottled Thai peanut sauce
  1. On two wooden skewers, alternate threading four pineapple chunks and three shrimp.
  2. Squeeze lime over prepared skewers and sprinkle with cilantro.
  3. Serve with bottled Thai peanut sauce for dipping.

Asian Chicken Lettuce Wraps

  • 1/2 cup refrigerated cooked chicken breast strips
  • 2 large Bibb or Boston lettuce leaves
  • 1/2 cup DOLE Jarred Mandarin Oranges, drained
  • 2 teaspoons slivered almonds
  • 1 tablespoon light Asian salad dressing
  1. Equally divide chicken between two lettuce leaves to make two wraps.
  2. Place 1/4 cup mandarin oranges and 1 teaspoon almonds into each wrap.
  3. Serve lettuce wraps with salad dressing for dipping.


Lemon-Blueberry Parfait-tini

  • 1 cup reduced-fat or fat-free cottage cheese
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup DOLE Jarred Mixed Fruit, drained and diced
  • 1/2 cup fresh blueberries
  • 2 teaspoons sliced almonds
  1. In small bowl, combine cottage cheese with lemon peel.
  2. In another small bowl, combine mixed fruit with blueberries.
  3. In martini glass, alternately layer lemon cottage cheese with blueberry and mixed fruit combination. Top with sliced almonds.

Banana Split On-A-Stick

  • 1/2 cup DOLE Jarred Pineapple Chunks, drained
  • 1 slice pound cake, cut into 6 cubes
  • 1/4 small banana, cut into 4 slices
  • 2 teaspoons bottled chocolate sauce
  • 2 tablespoons light whipped topping
  • 1 maraschino cherry
  1. On two wooden skewers, alternate threading four pineapple chunks, three cubes of pound cake and two banana slices.
  2. Drizzle each skewer with one teaspoon chocolate sauce.
  3. Serve skewers with whipped topping and a maraschino cherry.