Get-Stuffed French Toast

(ARA) – Get your kids cooking in the kitchen with a simple recipe. Start with safety. Then, add an interest in learning. Sprinkle a few simple kitchen skills. And finally, mix in great tasting ingredients, including Wisconsin cheese.

Learning to cook is not only a terrific way to express creativity, share ideas and spend time with family and friends, cooking is also an excellent way for children to explore important life-building skills such as how to prepare meals, use math to measure ingredients and discover healthy eating habits.

Even the youngest chef can help plan, create and serve delicious meals. Regardless of age or activity, children always need to work with an adult. From ages 3 to 12, youngsters can take part in numerous skill-building activities, for example:

* Three-year-olds can help wash fruits and vegetables, stir ingredients in a bowl, tear lettuce and pour liquids.

* Four-year-olds can grease pans, peel oranges and open packages.

* Five-year-olds can measure ingredients, cut soft foods with a blunt knife, set the table and make a plate of food look pretty.

* Seven- and 8-year-olds can help plan the meal, roll and shape cookies, beat ingredients with a whisk, find ingredients in a cabinet or spice rack and make a salad.

* Nine- to 12-year-olds can open cans, prepare simple recipes with a limited number of ingredients, use an oven (with supervision), use a knife (with supervision) and shred cheese and vegetables.

These tips, new recipes and educational information about cheese are all offered in a new brochure, Kitchen Kids, authored by the Wisconsin Milk Marketing Board. To download the brochure, visit EatWisconsinCheese.com/KitchenKids.

Get-Stuffed French Toast
Serves eight to 10

Ingredients:
1 16-ounce challah or French bread loaf, cubed
1 8-ounce package Wisconsin Havarti Cheese, cut into thin slices
6 large eggs
4 cups milk
1/2 cup sugar
1 1/2 teaspoons ground cinnamon, divided
2 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 cups fresh or frozen blueberries
1 12-ounce jar blueberry preserves

Directions:
Preheat oven to 350 F. Arrange half of bread cubes in lightly buttered 13 x 9 x 2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over the top. Cover baking pan with foil. Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand five minutes before serving. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast.

Cheddar Olive Pops
Makes 25 appetizers

Cheddar Olive Pops

Ingredients:
2 cups (8 ounces) Wisconsin Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives

Directions:
Preheat oven to 400 F. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.

Courtesy of ARAcontent

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Spicy Cheese Fondue offers a nice blend of authentic traditional ingredients to serve with tortilla chips or your favorite appetizers.

(ARA) – In Mexico, the heart of the family resides in the kitchen where friends and family share the comforts of great, flavorful meals. A number of influences from Mexican and Latin culture have affected Americans in how we celebrate, cook and eat. And more of us, no matter what heritage, are spending more time dining at home with our families. With the popularity of Mexican and Latin dishes on the rise, you can celebrate spending time with family while enjoying an authentic Mexican meal in your own kitchen.

“When I am not in one of my restaurant kitchens, I love creating a meal with my husband using authentic ingredients from our Latin heritage to create approachable and comforting meals to share with our family and friends,” says Michelle Bernstein-Martinez, James Beard award-winning chef and author of Cuisine A Latina. “As a chef, I like to use local ingredients, as well as ingredients from other cultures, or inspired by other cultures, to create a layer of flavors. Incorporating Latin cheese varieties is one way I layer in rich authentic ingredients.”

Bernstein-Martinez has a few tips and suggestions on how you can create your own Latin experience:

* Add your own twist.

To take a traditional meal and make it your own, incorporate traditional Latin ingredients such as chilies and Mexican cheeses, then add your favorite in-season go-to ingredients. For example, tortilla chips may be a great traditional accompaniment to a cheese dip, but consider adding fresh green onion sticks or sweet potato fries alongside a basket of chips to add variety to your typical chip and dip platter.

* Use authentic ingredients.

Luckily, many cultural influences have made an impact at local grocery chains. Now you can find unique blends of spices, produce and other fresh ingredients without making a special trip to a boutique market. For example, cheeses such as Manchego, Queso Quesadilla and Anejo Enchilado can be found in Sargento Artisan Blends Shredded Authentic Mexican Cheese. The combination of these cheeses offer great melt and flavor to deliver a comforting and delicious dish.

* Offer a mix of dishes.

To keep conversation lively and guests satisfied, offer an array of dishes and build on each one.

1. Offer a mix of spicy and mild dishes as well as a mix of cold and hot.
2. Keep one or two guest favorites on the table throughout the party.
3. A good table staple should not need reheating or should be kept in a hot-dish to avoid extra work to replenish.

This recipe for a Spicy Cheese Fondue by Bernstein-Martinez is the perfect dish to keep on the table throughout the evening and offers a nice blend of traditional authentic ingredients to serve with tortilla chips or your favorite appetizers.

Recipe:

Spicy Cheese Fondue
1 cup heavy cream
Salt to taste (optional)
1/2 teaspoon ancho chili powder
1/2 teaspoon cayenne pepper
1/2 cup Sargento Artisan Blends Shredded Authentic Mexican Cheese

Directions:
1. Heat heavy cream in saucepan on high. Add spices and season with salt, if desired. Add cheese and stir until melted. Remove from heat and serve warm.

Courtesy of ARAcontent

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As a vegetarian teetering on the edge of veganism, I eat a lot of nuts and seeds.

And as the summer turns to fall, I tend to throw almonds into my oatmeal, sunflower seeds into my soy yogurt, and, after carving pumpkins for Halloween (and roasting the seeds), pumpkins seeds straight into my mouth.

But I need to branch out, so I’ve been exploring other seeds, such as flax and sesame.

And it turns out I should have been embracing them all along, as both are helpful for what, specifically, ails me.

Flax seeds are among the best plant sources of alpha-linolenic acid (which is an omega 3), have been known to ease inflammation, help hot flashes and keep cholesterol levels healthy. (For the record, I would be hoping for help with hot flashes!) They are best used ground up and then mixed into yogurt, smoothies, soups and hot cereals.

Sesame seeds also offer heart healthy phytosterols, are good sources of calcium and may even halt certain types of cancer cells (all of which packs a three-fer punch for me!). I plan to sprinkle them liberally on vegetables and salads, at least to start.

So what’s your favorite seed, and how do you use it?

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If you enjoy tasty cooked pumpkin seeds there are a couple of basic procedures you can easily utilize. Let’s take a look at easy ways to roast them in the oven as well as cooking them in the microwave. When you are looking for a snack, cooked pumpkin seeds are a good choice.

In the Oven

After you have acquired your pumpkin seeds you need some cooking spray, some olive oil or you can use butter if you desire. Some people choose to add some salt, onion powder, garlic powder, seasoned salt as well as other types of seasonings for cooking pumpkin seeds. Before you cook the seeds rinse them thoroughly and take off the pulp with your fingers. Drain them good and then spread them on some quality paper towels and allow them to dry out overnight. It’s a good idea to place some foil on your baking sheet.

Toss the seeds with some olive oil or butter or spray them with a cooking spray. You can add some salt to the pumpkin seeds as well as other types of seasonings. Take your time while tossing the seeds in order to get a good coating on the seeds. For cooking pumpkin seeds it’s recommended to cook them in a 250 degrees Fahrenheit oven for approximately an hour and it’s a good idea to toss them about every 15 to 20 minutes. Typically they will have a golden brown color when they are done. After cooking pumpkin seeds, allow them to cool off before consuming them. Keep the seeds in an airtight container and enjoy them when you want a tasty snack.

Microwave

For two cups of pumpkin seeds use about two tablespoons of olive oil or butter and you might want to add some flavor to the pumpkin seeds by adding some salt, onion powder, garlic powder or other types of seasonings. As with any type of method for cooking pumpkin seeds, rinse them thoroughly and remove the pulp and let the pumpkin seeds dry on a paper towel overnight.

When you are ready for cooking pumpkin seeds, put the olive oil or the butter in a baking dish that is safe for microwaves. Heat the pan on high for about 30 seconds and then place the pumpkin seeds in the pan and toss them around to get a good coating on the seeds. While cooking pumpkin seeds in a microwave oven, cook them on high for seven to eight minutes and they should have a light golden appearance when they are done. After they have been cooked, add the salt or garlic powder or other seasonings. Cooking pumpkin seeds is easy to do and they make great snacks.

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Appetizers, also known as Hors d’oeuvres, are a specific type of food served prior to the meal or outside of the original meal. The purpose of serving appetizers is to keep the guests on hold before the actual meal is served. In most cases, when any party is arranged, appetizers are served so that the guests may enjoy their time with light foods.

Appetizers can be of both types – vegetarian or non-vegetarian. Depending on your food preference, you may select either of these two types. In this article, we will limit our discussion to two easy but exclusive vegetarian appetizer recipes, while discussing about non-vegetarian ones is beyond the scope of this article.

Radish Sandwiches

Preparing radish sandwiches is a very easy job; however, this is one of the most uncommon and exclusive vegetarian appetizer recipes. Let us start with 3 bunches of trimmed radishes, 2 tbsp unsalted butter, 10 diagonally sliced baguette and coarse kosher salt. Take a medium-sized bowl and pour chilled water into it. Now place the radishes into the bowl and keep them there for half an hour to two hours. Drain the water and cut them into small pieces. Spread the unsalted butter over the baguette in a good amount. Sprinkle salt over it according your own salt preference. Place the radishes atop the baguette and serve to enjoy one of the best vegetarian appetizer recipes.

Summer Pizzas

This is another and one of the most exclusive vegetarian appetizer recipes. One most interesting fact about this pizza is that it is a no-cook pizza. Surprising but true, you do not need to cook this pizza. Interesting? Let us explore. Take 5 crisp breads or flatbreads, 2 tbsp unsalted butter, 15 small pear tomatoes, 1½ tbsp finely diced celery, 15 pitted green halved olives and 1 tbsp finely chopped parsley. Spread the butter over the flatbreads in sufficient amount. Top up each of the breads with 6 halved tomato pieces. Now sprinkle the diced celery. Again top up with 6 halved olives and then sprinkle the parsley over it. Serve to enjoy one of the most exclusive no-cook vegetarian appetizer recipes.

The specialty of these two vegetarian appetizer recipes is that both of them are very easy to prepare. None of them are time consuming at all. The ingredients of both of the vegetarian appetizer recipes are very easy to collect. If you find them in your local store, you can easily find them out. And most importantly, both of these appetizers are delicious and mouth-watering. One important point to note: Not all the time having appetizers leads to meal. Sometimes people prefer to have only appetizers, especially with their wine or other beverages. Planning for a party now?
 

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Cooking Recipe #1: Chick Pea and Corn Salad

Ingredients:
1 can of ready to eat chick peas or garbanzo beans
1 small packet of frozen corn
½ a can of tamarind paste (available in the Indian or ethnic foods store or section of your grocery store)
Coarsely ground red chilies
Coarsely ground and roasted cumin seeds
Salt
Finely chopped tomatoes
Finely chopped onions
Finely chopped cilantro

Method:

Drain the water and empty the chick peas in to a pan. Add the corn and tamarind water (by mixing the tamarind paste in to hot water). If the brand of tamarind you choose has seeds in it, throw them away. Add the spices and cover the pan for around 10 minutes. Let it simmer. When the corn is cooked, garnish with the veggies and serve hot or cold.

Cooking Recipe #2: Spicy Hot Potatoes

4 large potatoes
Lemon juice
Curry leaves
Whole red chilies (long or round)
Mustard seeds
Cumin seeds
Salt
Finely chopped cilantro
Chunks of jalapeno (optional)
4 tbsp. canola oil

Method:

Boil the potatoes. Let them cool and then cut them on to medium sized chunks. In a pan, add some canola oil and fry the red chilies until they are dark. Add the other spices and curry leaves with a little water (be careful as it may splatter) and let it simmer for around 7 minutes. Now add the potato chunks and lemon juice and stir until the potatoes are well coated with all the spices. Garnish with the cilantro and jalapeño.

Cooking Recipe #3: Leftover Chicken Sandwiches

Ingredients:

Left over fried roasted or any kind of chicken
Cream cheese
Mustard powder or paste
Mayonnaise
Brown and white bread
Salt
Coarsely ground black pepper

Method:

De-bone and wash off any sauce or spices from the left over chicken. Cut or shred in to smaller pieces and put in a hand help blender with a little of the cream cheese, mayo, salt, pepper and mustard. Taste as to how tangy or sweet or spicy you would like it to be.
Grind to a paste and spread on white and brown bread cut the sandwiches in to fours and alternate them on the serving dish so that it resembles a checkerboard. a simple cooking recipe that costs very little when you use leftovers!
Cooking Recipe #4: Easy Pineapples and Cream

Ingredients:
1 tub of Cool Whip
1 can of pineapple chunks
1 packet of pineapple flavored jello
Colored sugar for decorating

Let Cool Whip thaw in the refrigerator for five hours. Open a can of pineapple and using its syrup plus water, make the pineapple jello as per the instructions on the pack. Let it cool but keep on stirring so that it doesn’t set. Blot the pineapple chunks on kitchen towels.

Then using a spoon or an electric beater, mix the jello into the cream. Add the pineapple chunks and let it chill over night. Decorate with remaining chunks and some colored sugar.

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(ARA) – Many holiday gatherings are planned ahead of time, but some pop up at the last minute and still require preparation. For these, every host needs to know a few tasty appetizers you can throw together in less than 20 minutes.

“Every now and then, party preparations go awry or you make last-minute cocktail invitations that allow you only a short time to put together hors d’oeuvres,” says John Macy, creator of John Wm. Macy’s CheeseSticks. “Our company developed the “Cocktails in a Crunch” kit so that you can quickly and tastefully get out of a pinch and enjoy your guests.”

Anyone can purchase a six-pack and chips. Throwing a stylish party at the last minute takes a bit more panache — especially if you want to have something for your guests to eat besides the drink garnish. Tasty appetizers complement the fun cocktails or wine that you serve, and can transform a routine gathering into a festive celebration.

Thanks to the magic of the purveyors at John Wm. Macy’s CheeseSticks, the flavors of “Cocktails in a Crunch” kits of gourmet appetizers and tasty treats blend perfectly with your favorite cocktails. For example, the spicy garlic and chili flavors of chili chicken and Cheddar & Asiago CheeseCrisps naturally blend with the sweet and tang of a Mojito. Or, the mello bubble of a Bellini is accented perfectly by the sweet and savory crunch of brie and peach preserve on top of a Sesame Gruyere CheeseCrisp.

Here are a few appetizer and cocktail pairing suggestions for your next last-minute soiree:

Sweet and Savory with a Crunch … pairs best with a Bellini

Box of Sesame Gruyere CheeseCrisps
1/2 pound of brie
Small jar of peach preserves
Fresh mint leaves

Top each CheeseCrisp with a small slice of brie. Spoon 1/2 teaspoon of peach preserves on top of brie; garnish with small leaf of mint. Place on a serving tray and let your guests rejoice!

CheeseCrisps Crostini with Olives and Feta … pairs best with a Martini

Box of Melting Romano CheeseCrisps
1/2 pound of crumbled feta cheese
1/2 pound of chopped pitted Kalamata or ripe olives
Jar of oil-packed dried tomatoes

Mix the feta, olives and finely chopped dried tomatoes. Place CheeseCrisps in oven for three minutes to fully heat. Top with the olive and feta spread. Take a bow.

Chili Chicken Appetizers … pairs best with a Mojito

Box of Cheddar & Asiago CheeseCrisps
1 pound chicken cut into small strips
Scallions finely chopped
Thai garlic chili sauce

Sauté and drain the chicken. Mix in the Thai chili sauce to taste. Heat the CheeseCrisps in the oven for a few minutes. Top the CheeseCrisps with a piece of scallion.

If you are hosting a wine tasting affair, the perfect accompaniment to your favorite varietal includes pairing Original Cheddar CheeseSticks with Merlot, Romano Garlic for Valpolicella and Dijon Swiss with Chardonnay. Pairings for CheeseCrisps include White Onion with Beaujolais, Sesame Gruyere with Pinot Grigio and Smoked Jalapeño with Shiraz.

John Wm. Macy’s CheeseSticks products are made from high-quality, all-natural ingredients, including fresh sourdough, and are baked daily. In addition to retail packages, John Wm. Macy’s CheeseSticks are available in bulk for caterers, specialty bakers and food service operators, including partially baked CheeseSticks that can be stored frozen and baked when needed.

John Wm. Macy’s CheeseSticks and CheeseCrisps are sold in fine gourmet and specialty food stores, such as Whole Foods Market many national & regional supermarket chains and a number of luxury hotels, including the Ritz Carlton, Four Seasons and Sofitel hotel chains. For more scrumptious appetizer recipes and to order online, visit www.cheesesticks.com.

Courtesy of ARAcontent

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Serves: Makes 40 meatballs.

Ingredients

3/4 cup fresh breadcrumbs

1/4 cup very finely chopped onion

1/3 cup Egg Creations OriginalTM, well shaken

1 tbsp Lea & Perrins Worcestershire Sauce

1 tsp salt

1/2 tsp pepper

1 lb each lean ground beef and pork

2 cups beef broth

2 tbsp cornstarch

Preparation

1. Preheat oven to 350°F (180°C). Stir the breadcrumbs with the onion, eggs, Worcestershire sauce, salt and pepper in a large bowl. Crumble in the beef and pork and mix gently using hands until combined.

2. Shape into 1-inch (2.5 cm) balls. Bake on a baking sheet for 15 minutes or until cooked through. (Meatballs can be prepared up to this point and frozen for up to 1 month.)

3. Transfer the meatballs to a slow cooker or chafing dish. Whisk the broth with the cornstarch and bring to a boil. Stir until thickened. Pour the hot broth mixture over meatballs and simmer gently to keep warm.

4. Serve with toothpicks to skewer and dip into sauces.

. Spicy Teriyaki-Sesame Sauce: Stir 1/4 cup (60 mL) each Diana MarinadeTM Teriyaki with sweet Thai chili sauce, and 1 tsp (5 mL) each sesame oil and finely grated lime rind.

. Maple-Fig Balsamic Sauce: Stir 1/2 cup (125 mL) Diana Sauce® Maple with 2 tbsp (30 mL) each melted fig spread and balsamic vinegar and 1/2 tsp (2 mL) finely grated orange rind.

Credit: www.newscanada.com

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(NC)-The sophisticated marriage of sweet, tart, a hint of bitter and the balance of blue cheese, combine in this delightful amuse bouche:

Belgian Endive Filled With Blue Cheese, California Grapes, Apples And Walnuts

1/2 cup (125 mL) blue cheese, divided

1/2 cup (125 mL) chèvre

1/2 Granny Smith apple peeled and diced [1/4 inch pieces], divided

1/4 cup (50 mL) apple cider

2 tbsp (30 mL) apple cider vinegar

1/2 cup (125 mL) canola oil

to taste salt, black pepper and sugar to taste

36 medium red Belgium endive leaves, trimmed

18 seedless California grapes, peeled and halved lengthwise

1/4 (50 mL) cup toasted California walnut halves, chopped

2 tbsp (30 mL) *fine herbs

36 fresh tarragon leaves

Reserve 1/4 cup [50 mL] of the blue cheese, crumble for garnish, set aside. Bring the remaining blue cheese and chèvre to room temperature and blend together to piping consistency. Fill a pastry bag or a plastic sandwich bag with the cheese mixture. If using a pastry bag, fit a star attachment on the tip. If using a plastic bag, cut the corner tip of the bag to make a hole large enough to pipe cheese through.

Reserve a small amount of the chopped apple for garnish. Blend the remaining apple, apple cider and apple cider vinegar in a blender, while slowly adding the oil to achieve a smooth creamy vinaigrette. Add salt, pepper and sugar to taste.

Lay out individual endive leaves, and pipe a circle of the creamed cheese mixture on each. Top with a grape half, walnuts, crumbled blue cheese, apple, herbs, tarragon, and a splash of vinaigrette.

*If you cannot find a fine herb mixture, combine 1 dried tsp [5 mL] of each of the following: thyme, basil, savory, marjoram, sage and add 1 tsp [5 mL] of finely grated lemon rind.

Makes 36 pieces.

Recommended wine pairing: 2005 Dancing Bull Sauvignon Blanc, California

Source: Recipes developed by The Culinary Institute of America as an industry service to the California Grown Marketing Campaign.

Credit: www.newscanada.com

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(ARA) – Food, fans and fun all go together during the big game. When you get together with your favorite sports enthusiasts, it’s likely you’ll be surrounded by traditional tailgating fare which is often unhealthy. Whether its hot dogs, nachos or fried appetizers, fan foods tend to be high in calories and fat content.

Tailgating and sports parties are great times to get together with friends and try some new recipes. Instead of surrounding yourself with junk food, try some alternatives that are equally delicious and better for your body. You might be surprised by how much everyone enjoys the variety of foods. Here are some tips to help the host and guests eat healthier during game time:

For the Host:
Sometimes during the big game the coach needs to change plays because it is the best line of attack. This is also true for the host of the party. With easy cooking strategies you can please the team without all the extra calories.

* Huddle Around the Barbeque: Skip the deep fried items and grill. Grilling foods is a heart healthy way to prepare meats and vegetables that tastes great. Create a barbecue using skinned turkey or chicken breasts and a bottle of low-fat barbecue sauce. Perhaps even offer veggie hot dogs and veggie burgers.

* Sacking the Chips: Instead of typical fried potato chips, make your own with Weight Watchers Whole Wheat pitas. Slice eight triangles and spread on a cookie sheet. Drizzle olive oil, salt and bake 15 minutes or until toasted. To get the crunch of chips without the calories, try using vegetables. Fresh bell pepper, celery and carrots satisfy the crunch sports fans desire. Make dips with low-fat Weight Watchers Vanilla Yogurt instead of sour cream and mayonnaise.

* One Hot Play: Make a healthier chili using the leanest ground beef or ground turkey available. Include a variety of beans, corn and chopped tomatoes. Not only will it add color and flavor to your chili, but nutrients as well.

* Sweet Attack: Look for low calorie sweets at your local grocery store. One example is the new portion-controlled Weight Watchers Caramel Snack Cakes that are just 90 calories, have 3 grams of dietary fiber and just 3 total grams of fat. They are a sensible food option and help satisfy the need for a “sweet treat” without sacrificing taste. Serve either wrapped in a basket or unwrapped on a tray.

* Skewer the Opponent: Try making Hawaiian-style kabobs with fresh fruit. Simply slice your favorite fruits such as pineapple, oranges and strawberries and skewer. Fruits are high in vitamins, minerals and fiber, but remember canned fruits lose nutrients. The whole team will enjoy this fun presentation.

For the Guest:
You’re a team player, but with all the traditional game foods, it’s hard to stick to your own personal health strategy. Here are some tips for guests so they can enjoy the food and fun without worry.

* Team Prep: Not sure what’s in those mushrooms? The ingredients can be the difference of hundreds of calories. A polite, “That looks great, what’s in it?” will get you the information you need to make wise food choices.

* A Good Defense: Take a step back from the food offerings and look at everything before digging in. If you can’t resist potato skins, have them, but don’t waste calories on foods that you don’t absolutely love. If you want many different foods, consider taking smaller portions of each and cutting items like burgers and brats in half.

* Game Time: At half time or before the game even starts, initiate a game of touch football or another backyard game. You’ll have fun and burn off some extra calories.

* Proper Hydration for the Win: Drinking too much can make you susceptible to overeating. So keep your intake to one or two drinks and keep it light by alternating alcoholic beverages with diet soda or water. When you do drink, choose something like a wine, a champagne spritzer or light beer.

* Be a Team Player: Offer to make some healthy snacks. That way you know you always have something good to eat and your host will appreciate your contribution.

Courtesy of ARAcontent

Hands-on Prep: 5 minutes
Cook: 10 minutes
Yields: 5 cups
Serves: 4

3 cups popped corn (plain air-popped corn or plain microwave popcorn)
2 cups Weight Watchers Vanilla Puffed Wheat
1 cup mini salted pretzels
1/4 cup raw pecans
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
salt and pepper to taste (optional)

1) Preheat oven to 300 F. Coat a baking pan with nonstick cooking spray.
2) Combine popcorn, Weight Watchers Vanilla Puffed Wheat, pretzels, and pecans in a large bowl. Mix well and spread mixture evenly across the baking pan. In a separate small bowl, combine chili powder, cumin, garlic powder and oregano. Mix well and sprinkle spices across popcorn mixture.
3) Generously spray nonstick cooking spray over seasoned snack mixture, making sure all pieces are covered. Using a wooden spoon or your fingers, carefully toss to coat. Make sure seasonings are evenly distributed. Bake for 10 minutes. Transfer snack mix back to large bowl. Toss and serve immediately.

Put an extra kick into this snack mix by adding a few pinches of cayenne pepper, paprika, or 1/8 teaspoon of dried crushed red pepper flakes.

Per serving: 150 Cal, 6 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 135 mg Sod, 22 g Carb, 4 g Fib, 4 g Prot, 19 mg Calc. POINTS value: 3.

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(ARA) – The graduation season is a time of year when families from all over the country celebrate both the academic success and beginning of a loved one’s long journey. On the islands of Hawaii, this time of year is extremely significant for native families, with several traditions that play a significant role.

In Hawaiian culture, giving a flower lei is a rich part of the graduation tradition as it represents love, friendship and celebration. With leis being made with as many as 500 flowers each, it is not uncommon to see a graduate with so many leis that their neck is barely visible.

In ancient Hawaii, leis were constructed of flowers, leaves, shells, feathers and even bone and teeth of various animals and represented wealth, royalty, and rank. Today, there are eight different types of Hawaiian leis, one symbolically for each major island. Although there are a myriad of methods to create them, there is one purpose intended…to spread the “Aloha Spirit.”

To help provide the perfect “island paradise” setting for your graduation gathering and allow you to stay as calm and cool as the island breeze, the following are some tips and recipes developed by King’s Hawaiian to create the aloha-style experience:

Invite early — With graduation season upon us, many will have competing parties at the same time before the ceremony. Be sure to send your invitations out 4 to 5 weeks in advance to allow those that need to travel long distances to be able to plan accordingly.

Add fruit — Hawaii is renowned for their pineapples. Sliced, diced or as a table decoration, this fruit is sure to add the island flair to your party.

Say aloha — As if they had just set foot on the island of Oahu, welcome each guest with a traditional Aloha greeting, a lei and kiss on the cheek or a big Hawaiian hug.

Take a dip — Bread bowl dip appetizers provide a hearty buffet recipe that requires minimal preparation and is a constant crowd pleaser. King’s Hawaiian offers two varieties of “round loaves” — Hawaiian Sweet Bread and Honey Wheat — which prove ideal for this offering.

Island music — Hawaii has a rich array of both traditional and popular music. Make sure to add a few “Hawaiian” style songs to your playlist for the perfect background music for your party.

Party under the stars — Utilizing various sized tiki torches on the tables and around the perimeter is an inexpensive lighting alternative for any occasion. Place appetizers and refreshments outside and let your guests enjoy the breeze of the “island” night.

Recipes

Tropical Bruschetta

6 King’s Hawaiian Sweet Rolls
Olive oil
1 mango, 1/2-inch dice (about 1 cup)*
1/2 cup sliced strawberries
1/2 cup finely chopped red onion
1/2 tablespoon minced jalapeno pepper
1 avocado, 1/2-inch dice (about 1 cup)*
1 lime

* select mango and avocado that are ripe but firm

Trim off dome of each roll then cut horizontally into 4 equal layers. Brush one side of each piece of with olive oil. Bake in a preheated 350 F oven for 7 to 8 minutes, or until golden brown. Cool.

Combine next 5 ingredients in bowl. Squeeze juice of 1 lime over ingredients. Toss to coat well. Chill about 1 hour.

Spoon about 1 tablespoon of salsa on each toasted bread square. Serve immediately.

Makes 24 servings.

Bread Bowl and Paddles

1 16-ounce loaf King’s Hawaiian Sweet Bread
Olive oil

Carve out center core of bread within 1-inch of bottom and sides keeping bread intact; set aside.

Cut reserved bread horizontally into 1/2-inch layers. Brush both sides lightly with olive oil. Cut each layer into “paddles” about 3 x 1-1/2 x 1/2-inches (about 18).

Brush inside of bowl lightly with olive oil. Place bowl and paddles on separate baking sheets. Bake both in a preheated 350 F oven: 11 to 13 minutes for bowl, 8 to 9 minutes for paddles, until golden brown.

*Spicy Cheese Fondue

1 – 16 ounce package Mexican-flavored American processed cheese, cut into 1/2-inch cubes
8 ounces Pepper Jack cheese, shredded
1/4 cup prepared salsa
Choose a selection of vegetables for dipping, optional

Melt processed cheese in saucepan over medium heat until melted. Stir in jack cheese, fold in salsa. Pour into bread bowl.

Arrange bread paddles and vegetables around base. Serve immediately. Make about 3 cups.

* Tropical Bread Pudding

2 – 1/2 cups King’s Hawaiian Sweet Bread crumbs (about 8 ounces)
1 – 8-ounce can crushed pineapple, packed in juice, drained
1/3 cup flaked coconut
1 – 12-ounce can evaporated skim milk
1/4 cup granulated sugar
1/2 teaspoon vanilla
3 egg whites

Preparation time: 20 minutes.

Preheat oven to 350 F.

Prepare bread crumbs by placing bread into food processor bowl fit with steel blade attachment (use “pulse” setting until desired crumb size is reached). Or, use a blender to crumb bread.

Lightly coat an 8-inch pan with non-stick spray. Spread crumbs on bottom of pan; do not press into place. Spoon crushed pineapple evenly over bread crumbs and sprinkle with coconut. Whisk together milk, sugar, vanilla and egg whites.

Pour mixture into pan. Bake for 40 to 45 minutes or until firm in center. Allow to cool. Serve with non-dairy whipped topping.

Makes 6 servings.

* Islander Artichoke and Spinach Dip

2 – 16-ounce loaves King’s Hawaiian Sweet Bread
1 cup mayonnaise
1 cup sour cream
1 package – 1-ounce Ranch-style dip mix
1 can – 13- to 15-ounce artichoke hearts, drained and chopped
1 package – 10-ounce frozen chopped spinach thawed and well drained
1 can – 8-ounce sliced water chestnuts, drained and chopped

Carefully hollow 1 loaf, leaving one inch on sides and bottom. Cube removed bread and additional loaf. Place bowl and cubes on baking sheet and bake in pre-heated 350 F oven for 10 minutes or until golden brown.

Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.

Transfer to bread bowl and serve with toasted bread cubes.

To serve hot: Stir in one cup grated parmesan cheese; microwave on high 4 to 5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with toasted bread cubes.

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Whether you’re looking for a great munchie option for family movie night or something to serve when folks come over to watch the next big game, you want something that is fun to eat and easy to make for a crowd.

Homemade Chex mix fills the bill - it’s quick to put together and always gets rave reviews. Original Chex Party Mix has been a part of celebrations for years. For a change of taste, try this sugar and spice variation, it is sure to be a welcome addition to any party.

Sugar ‘n Spice Snack

Prep time: 15 minutes
Start to finish: 2 hours, 5 minutes
Makes: 21 servings (1/2 cup each)

Ingredients:
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Apple Cinnamon Cheerios cereal
3 cups dry-roasted peanuts
2 egg whites
2 tablespoons orange juice or water
1 cup sugar
1 teaspoon ground cinnamon

Preparation directions:

1. Heat oven to 300 F. Spray with cooking spray or grease 15×10x1-inch pan.
2. In very large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon, using wire whisk or hand beater, until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.
3. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cook completely, about 1 hour. Store in airtight container.

Recipe tip: The baked-on egg white and sugar mixture creates a unique crispy coating on the cereals.

For great recipe ideas and party tips go to www.chex.com.

Courtesy of ARA Content

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