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Tag Archive | "recipes"

A Smokin’ Celebration


(Family Features) If the surge in barbecue and smoking competitions across the country is any indication, grilling has become an art form. This Father’s Day, grab dad and gather around the grill or try a new tech­nique that’s rising in popularity – smoking – to create a masterpiece meal – and plenty of memories – together.

From secret marinades to tricked out grills and smokers, competitive smokers know there is a near ritualistic approach to teasing the perfect flavor out of a pre­mium cut of meat. Follow in the foot­steps of those pit masters and smoke like a pro with these tips from Omaha Steaks Exec­utive Chef Karl Marsh.

Rinse brisket with vinegar, then water.

Rinse brisket with vinegar, then water.

Start with style

The first step is deciding how you’d like to prepare your meat. Consider stepping up your game by smoking your meat. Smoking is a popular choice because it infuses flavor through­out the meat, while extended cook times at low temperatures make it extra tender. Another advantage is the chance to create a wide range of unique flavors using wet and dry rubs, as well as seasoned wood chips and planks.

Dry meat and prepare rub.

Dry meat and prepare rub.

Choose your cut

Virtually any meat can be smoked, but the most popular cuts of meat to smoke are brisket, ribs, pork shoulder or turkey, all of which are typ­ically large in size. Guarantee a great experi­ence with Omaha Steaks Brisket for smoking or Whole Pork Butt, which were created with the competitive barbecue and smoking circuit in mind.

Coat meat generously with rub.

Coat meat generously with rub.

Ready your rub

Rubs are often used to add flavors and surface texture to a cut of meat. For best results, brush meat with cooking oil or another liquid ingre­dient (such as yellow mustard) before adding the rub. Spread the rub on a clean plate and place the meat on it. Coat both sides with the rub by gently pressing the meat on the plate.

Inject brisket with marinade.

Inject brisket with marinade.

Set up the smoker

Some pit masters consider their equipment as vital an ingredient as the meat or flavorings they choose. Preparation varies from one recipe to the next, but one constant is the importance of maintaining a steady temperature. As you prepare your charcoal, be conscious of where you’ll place any wood chips or other flavor enhancers for maximum impact.

Slow and steady

Sensational flavor takes time to build, so plan to dedicate several hours to your task. Often, smoked foods require foil wrapping for at least a por­tion of the cook to retain moisture. Plan to check in at regular intervals to restock wood chips, flip or rotate meat and apply a fresh coat of seasoning or spices.

Find more tips and recipes perfect for a smoking Father’s Day celebration at omahasteaks.com.

Ancho Chile Rubbed Smoked Beef Brisket

Prep time: 1 hour

Cook time: 11-13 hours

Rest time: 1-2 hours

Total time: 13-16 hours

1 Whole Omaha Steaks Brisket for smoking

2 cups white vinegar

2/3 cup yellow mustard

3/4 cup Omaha Steaks Ancho Chile Rub

4 cups Ancho Chile Smoking Spritzer, divided (recipe below)

8 cups apple or cherry wood chips, soaked in water

Remove brisket from bag and rinse with white vinegar then rinse with water.

Dry completely using paper towels.

Slather brisket generously with yellow mustard.

Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer.

Prepare smoker using 1 chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit. Make sure water pan is full and adjust vents until smoker maintains a temperature between 225 and 250 F.

Place brisket on smoker fat side up and brush smoking spritzer over top.

Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips.

After 3 hours, flip brisket fat side down and squirt with spritzer.

After 6 hours, flip brisket fat side up. Wrap heavy duty foil around the last 3-4 inches of brisket tip to prevent it from drying out. Restock water pan and add lump charcoal as needed. Adjust vents until temperature is between 225 and 250 F.

Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed.

Between 11-13 hours, when internal temperature is between 195 and 200 F, if fork slides easily into brisket, it is done.

Let brisket rest for 1-2 hours before slicing and serving.

Ancho Chile Rubbed Smoked Pork Butt

Prep time: 1 hour

Cook time: 8-10 hours

Rest time: 1 hour

Total time: 10-12 hours

1 Omaha Steaks Whole Pork Butt

2 cups white vinegar

1/2 cup yellow mustard

1/2 cup Omaha Steaks Ancho Chile Rub

4 cups Ancho Chile Smoking Spritzer, divided (recipe below)

8 cups apple or cherry wood chips, soaked in water

Score top fat so it will melt into pork while smoking and allow more rub to get into meat. Rub pork with white vinegar then rinse with water. Pat dry with clean paper towels.

Rub pork butt with yellow mustard. Rub pork butt with ancho chile rub. Inject pork with 10-12 ounces of Ancho Chile Smoking Spritzer.

Set up smoker with 1 chimney using unlit lump charcoal and 2 chimneys using lit lump charcoal.

Adjust vents in smoker until temperature settles between 225 and 250 F.

Place pork butt fat side up and add a lot of wood chips.

Every half hour, add more wood chips and spritz pork with smoking spritzer.

After 2 hours, insert remote thermometer probes. Be careful not to let thermometer touch bone to prevent false readings.

After 5 hours, place pork in foil pan and liberally coat with spritzer. Wrap pan tightly with foil.

Continue cooking without adding wood chips or opening smoker until thermometer hits 190 F (for sliced meat) or 200 F (for pulled meat), about 8-10 hours total.

Let rest 1 hour before serving.

Ancho Chile Smoking Spritzer

Makes: 4 cups

2 cups apple juice

1 cup cranberry juice

1 cup canola oil

2 tablespoons red hot pepper sauce

1/2 cup Omaha Steaks Ancho Chile Rub

Combine all ingredients and mix well.

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Delicious, No-fuss desserts

Easy trifle

Family Features

Are you hungry for a sweet treat but don’t have the time or energy to create something from scratch?

These no-fuss dessert recipes are sure to delight. Start with convenient ingredients, such as Sara Lee Pound Cake, and make a few easy enhancements. In no time, you can put together an Easy Trifle, Pound Cake S’Mores, or even a Classic Strawberry Shortcake. With a few extra minutes, you can create a delectable Banana Nut Pound Cake Pudding, or Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle — perfect for sharing any day of the week.

All of these easy recipes can be made with Sara Lee Pound Cake Slices, too. The pre-sliced and individually-wrapped slices are ideal for making perfectly-portioned desserts or snacks.

Get more delicious, no-fuss recipes at www.saraleedesserts.com. And to get recipes and tips delivered to your inbox, sign up for a free newsletter at www.saraleedesserts.com/enews-sign-up.

Easy Trifle

Prep Time: 10 minutes

Serves: 2

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

1/2 cup Greek peach yogurt

1 cup light whipped topping, divided

1/4 cup sliced fresh peaches

1/4 cup whole raspberries

1 tablespoon toasted almonds

Thaw 2 pound cake slices according to package directions. Cut thawed pound cake into 1-inch cubes.

Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later.

Put two parfait glasses on a work surface. Layer 1/4 of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole raspberries, and 1/4 yogurt mixture. Repeat layers, ending with yogurt.

Top with remaining light whipped topping and toasted almonds.

Tip: You can make this recipe for more people, by scaling up the ingredients and presenting in a pretty glass bowl.


Pound Cake S'Mores

Pound Cake S’Mores

Prep Time: 5 minutes

Serves: 2

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

1/4 cup mini chocolate chips

1/4 cup mini marshmallows

2 tablespoons chopped roasted peanuts (optional)

Preheat oven to 400°F. Spray an 8×8-inch baking pan with no-stick cooking spray.

Place each pound cake slice on the bottom of the baking pan.

Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows.

Bake for 5 minutes or until marshmallows are melted and lightly toasted.

Top with peanuts, if desired.

To cook in microwave:

Thaw 2 pound cake slices according to package directions and place each pound cake slice on a microwave-safe plate.

Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows.

Microwave on high for 15 to 20 seconds or until marshmallows and chocolate chips are slightly melted. Top with peanuts, if desired.


Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle

Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle

Prep Time: 10 minutes

Serves: 2

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1

package of Sara Lee Pound Cake

2 tablespoons unsalted butter, melted

2 1/2-inch pineapple rings

2 small scoops vanilla ice cream (about 1 cup)

1/4 cup chocolate sauce

Thaw 2 pound cake slices according to package directions.

Pre-heat a grill or grill pan to medium.

Brush each slice of pound cake with melted butter.

Grill pineapple slices 3 to 4 minutes per side, or until they are golden brown and caramelized on both sides.

While pineapple is grilling, place pound cake slices on the grill for 1 to 2 minutes per side, or until each side is lightly golden brown.

Top pound cake slices with grilled pineapple and a scoop of vanilla ice cream (or other desired flavor). Finish with a chocolate sauce drizzle.


Banana Nut Pound Cake Pudding

Banana Nut Pound Cake Pudding

Prep Time: 20 minutes

Cook Time: 60 minutes

Serves: 4

4 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

2 eggs

1 cup half and half

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

2 small ripe bananas, thinly sliced

1/2 cup candied pecans (optional)

Whipped topping (optional)

Preheat oven to 325°F.

Thaw 4 pound cake slices according to package directions. Cut pound cake slices into 1/2-inch squares and place on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

Whisk eggs, half and half, vanilla and brown sugar until well blended. Set aside.

Spray a 1-quart baking dish with cooking spray. If using, sprinkle 1/4 cup pecans onto prepared baking dish. Top with toasted pound cake and banana slices and pour egg mixture on top. Press down pound cake cubes with back of spoon to submerge completely; let stand 10 minutes. If using, sprinkle with remaining pecans.

Cover baking dish with foil. Bake 30 minutes. Remove cover and continue baking 15 minutes or until eggs are set.

Let cool for 10 minutes before serving. Garnish with whipped cream, if desired.



Posted in FeaturedComments Off on Delicious, No-fuss desserts

Mixing up Holiday Cheer with Iced Tea

Festivi-Tea Cosmopolitan

Family Features
Calling all holiday party planners: You can hear those sleigh bells ringing, can’t you? Like the most earnest of elves, you’re likely doing your spirited best to balance tradition with the unexpected. This holiday, invite a surprising guest to stir up your seasonal soiree — iced tea.
Alongside the wintertime warm-ups like hot chocolate and eggnog, more hosts are adding a non-traditional, yet oh-so-celebration-worthy sip to their gatherings.
“Until now, this beverage’s ability to liven up a festive fete has been a well-kept secret by iced tea-lovers,” says Stacy Taffet, Lipton brand. “But this beloved summertime cooler is fast becoming a popular pour at holiday get-togethers, thanks to a dash of cinnamon, nutmeg or apple cider.”
So, wow with what’s now, by serving up a new recipe featuring 100% Natural Lipton® Iced Tea mixed with traditional taste-making spices. They’re perfect for holiday partygoers of all ages.
Have a Berry Merry Cosmo
Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink — Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.

Festivi-Tea Cosmopolitan
3 servings
Prep time: 5 minutes
1 bottle 100% Natural Lipton Iced Tea  with Pomegranate Blueberry
3 tablespoons 100% cranberry juice
3 tablespoons orange juice
1 tablespoon lime juice
Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

Winter Berry Hot White Chocolate Tea

A Fruity Take on a Holiday Favorite
Move over, fruit cake! There’s a new take on festive fruity flavors. This savory and sweet recipe mixes together simple ingredients (which you most likely have on hand) with the delicious taste of pomegranate and blueberry.

Winter Berry Hot White Chocolate Tea
4 servings
Prep time: 5 minutes
Cook time: 8 minutes
1     cup white chocolate chips
1     cup light cream or half-and-half*
1     bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
1/8     teaspoon ground nutmeg
Place all ingredients in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil).
Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg.
Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream.
*Use fat-free half-and-half to make this dessert drink lower in saturated fat and calories.


Tea-Spiced Grog

Cinnamon, Spice and Iced Tea
This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider.

Tea-Spiced Grog
6 servings
Prep time: 5 minutes
Stand time: 20 minutes
2     bottles 100% Natural Lipton Iced Tea with Lemon
1     cup apple cider or apple juice
5     whole cloves
1     cinnamon stick
Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples.
Tip: For spiked grog, add 1/4 cup light rum or brandy.


Black Tea Sangria

A Sangria Recipe for All Seasons
This sangria recipe is a great go-to for get-togethers because you can mix it hours in advance, leaving you more time to mix with what matters — your guests.

Black Tea Sangria
6 servings
Prep time: 5 minutes
Chill time: 2 hours
2     bottles 100% Natural Lipton Iced Tea with Lemon
1     cup unsweetened grape juice
1/4     cup orange juice
1     small orange, sliced
1     Gala apple, cored and sliced
1     lime, sliced
Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve.
Tip: For an adult version of this sangria, use dry red wine instead of grape juice.

For more holiday recipe ideas, visit www.facebook.com/LiptonIcedTea.


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A Holiday Table

Maple and Mustard Pork Crown Roast

FULL OF FLAVOR with Pure Maple Syrup


Family Features
Whether you invite a few friends for cocktails and snacks, or you’re hosting the whole crowd for a holiday meal, add warmth and richness to special dishes with pure maple syrup from Canada.
Maple syrup adds more than flavor and sweetness. All-natural pure maple syrup has been shown to be healthier for you than most other sweeteners.
The recipes here show how maple syrup highlights the sweet or savory flavors of holiday appetizers, a pork roast and dessert. And that lets you say Happy Holidays to your friends and family in a most delicious way.
When shopping at the grocery store, be sure to look for “100% pure maple syrup” on bottle labels.
For more holiday recipes, visit www.purecanadamaple.com or follow on Twitter @PureCanadaMaple.

Maple and Mustard Pork Crown Roast

Yield: 18 portions
1     10-pound pork crown roast
6     cloves garlic, cut in half lengthwise
1     cup pure maple syrup from Canada
1/2     cup red wine
1     medium onion, chopped
1/4     cup mixed fresh herbs (rosemary, parsley,
thyme), divided
1/2     cup Dijon mustard
1/2     cup plus 2 tablespoons softened butter, divided
Salt and pepper, to taste
2/3     cup chicken stock
1/2     cup butter
Put roast in large roasting pan. With sharp knife, prick meat in 12 places; insert a garlic slice in each incision.
In bowl, mix maple syrup, wine, onion and 1 tablespoon herbs; pour over pork. Refrigerate 30 minutes, spooning marinade over pork every 10 minutes.
Preheat oven to 350°F.
Pour marinade from pan into bowl; reserve.
Pat roast dry with paper towels. In small bowl, mix mustard, 2 tablespoons butter, salt and pepper. Spread entire roast with mixture; sprinkle with remaining herbs. Bake 60 to 75 minutes, or until 160°F internal temperature.
Remove roast from pan to serving platter; loosely cover with foil. Place pan on stove; add reserved marinade and chicken stock. Over medium-high heat, stir constantly until reduced by half, about 8 minutes. Remove from heat, stir in 1/2 cup butter; pour sauce around the roast. If desired, garnish with fruit and herbs.

Maple and Portobello Strudel

Maple and Portobello Strudel

Yield: 8 portions
1/2     cup (1 stick) butter, divided
4     portobello mushrooms, chopped
1     medium onion, chopped
1     clove garlic, minced
1     medium apple, peeled, cored and grated
1     tablespoon chopped fresh thyme
Salt and freshly ground pepper, to taste
1/4     cup pure maple syrup from Canada
4     sheets phyllo dough
In skillet over medium heat, melt 1/4 cup butter; add mushrooms, onion, garlic, apple and thyme. Cook 10 minutes, stirring occasionally; season with salt and pepper and set aside.
Melt remaining 1/4 cup butter. In bowl, stir butter and maple syrup.
On a work surface, spread out one sheet of phyllo; brush with butter-maple syrup mixture. Stack the next 3 sheets, brushing each layer with butter-maple syrup.
Spread mushroom filling along a short edge of phyllo, then roll up tightly. Brush with remaining butter-maple syrup; wrap well in plastic wrap and freeze for up to 1 week.
About an hour before serving, preheat the oven to 350°F. Line a baking sheet with parchment or foil and place the frozen strudel on it; bake 45 minutes. Let cool 10 minutes; cut into 8 slices.

Maple and Dark Chocolate Cake

Maple and Dark Chocolate Cake

Yield: 8 portions
1 1/3     cups chocolate wafer crumbs
2/3     cup chopped walnuts
3    tablespoons unsalted butter, melted
2 1/4     cups heavy cream, divided
8     ounces semi-sweet chocolate, finely chopped
2     tablespoons strong coffee
2     packets (1/4 ounce each) plain gelatin
1     cup pure maple syrup from Canada
1     cup milk
Preheat oven to 375°F.
In mixing bowl, stir together cookie crumbs, walnuts and butter until well blended. Firmly press onto the bottom of an 8-inch springform pan; bake 10 minutes. Allow to cool.
Meanwhile, in small pan over low heat, heat 1 cup cream just until it steams. Remove from heat, add chocolate and coffee; whisk until smooth. Allow to cool 10 minutes; pour over the crust. Cover with plastic wrap and refrigerate until firm, about 1 hour.
In shallow bowl, add 1/2 cup cold water; evenly sprinkle gelatin over water and set aside to soften, about 1 minute.
In medium pan, over low heat, heat maple syrup, milk and 1 1/4 cups cream until steaming. Add softened gelatin; stir until dissolved. Cool to room temperature, stirring occasionally, about 1 hour; pour over the firm chocolate layer. Cover with plastic wrap and refrigerate until set, about 2 hours.
Run a knife along edge of cake; remove sides of pan and place cake on serving plate. If desired, decorate top with chocolate wafers and maple candy.

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Yield: 2 cups
1/4     cup butter
1     teaspoon ground cinnamon
1     teaspoon ground nutmeg
1     pinch or more cayenne pepper
3     tablespoons pure maple syrup from Canada
2     cups unsalted mixed nuts (walnuts, almonds, pecans, pistachios)
1     teaspoon salt
Preheat oven to 350°F. In pan over medium heat, melt butter. Remove from heat; stir in spices and maple syrup. Add nuts and stir to coat well. Spread nuts on a cookie sheet and bake with oven door partially open, until golden, about 15 minutes. Sprinkle with salt. Transfer nuts to a serving bowl; serve warm.

Posted in FeaturedComments Off on A Holiday Table

Time for apples

Maple Ginger Sweet Potatoes with Apples

Fall is here and that means Michigan’s largest and most valuable fruit crop—the apple—is ripe and ready to tantalize your taste buds.
Michigan is the nation’s third largest producer of apples, producing an average of 18 million bushels each year. About 37,000 acres are used for apple production, with the majority of farms covering less than 200 acres, and 950 apple growers living and working in regions near Lake Michigan and along the western part of the state.
Michigan also plays a vital role in processed apples. About 60 percent of Michigan’s apples are processed into another product such as pie filling, applesauce, jellies, butter, juice, cider and vinegar. We are also the leading producer of slices for commercially-prepared apple pie.

Longtime favorite varieties still dominate Michigan’s orchards. The most prevalent variety remains the Red Delicious, followed closely by the Golden Delicious. The Gala is rapidly gaining on tradition, however.  The Honeycrisp variety is continually growing in popularity. Look for it in September and October, and enjoy it while you can, as it will most likely be gone by mid-November! A growing number of Honeycrisp tree plantings still aren’t in pace with its popularity among consumers! Honeycrisp has a crisp, juicy bite and a sweet flavor. They are best for fresh eating and also a great addition to salads.
How to store

Apples bruise easily so handle them gently. Refrigerate in the crisper section; cool air helps maintain quality. Store apples in a ventilated bag away from foods with strong odors

Everyone knows Michigan Apples taste great, but they also keep you healthy and strong. Apples are a naturally fat-free, saturated fat-free, cholesterol-free and sodium-free food, and are an excellent source of fiber. Loaded with powerful flavonoids and antioxidants, they’re perfect for every diet and every part of your body.

The Michigan Apples website (www.michiganapples.com) gives tips on which apples work best in baking and cooking, and has some great recipes submitted by Michigan residents. Try the one on this page by Mary Gardner, of Cedar Springs, who was runner-up in the 2011 recipe contest.

If you have a favorite apple recipe, send it to us at news@cedarspringspost.com.

Posted in FeaturedComments Off on Time for apples

Fun Family Recipes for Summer

Yankee Doodle Dandy TreatsTM

(Family Features) Sometimes it’s the simple things in life that matter most. Spending time in the kitchen making something yummy together is one of the simple things families can do to make life a little sweeter and create lifelong memories.
These recipes are not only easy, but they are also lots of fun. They’re terrific for a “just-because” snack or as a sweet way to finish off a family picnic. And kids of all ages can help — from pouring and stirring to dipping and decorating, there’s something everyone can do. And somehow food tastes a little bit better to kids when they help make it themselves.
You can find more fun family recipes like these, as well as a gluten-free recipe made with new Kellogg’s® Rice Krispies® Gluten Free cereal, at  www.ricekrispies.com.

Yankee Doodle Dandy TreatsTM
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 18
3     tablespoons butter or margarine
1     package (10 ounces, about 40) regular marshmallows OR 4 cups miniature marshmallows
6     cups Kellogg’s® Rice Krispies® cereal OR 6 cups Kellogg’s® Cocoa Krispies® cereal
1 1/2     cups white chocolate morsels

1     tablespoon vegetable oil
3/4     cup powdered sugar
2     tablespoons water
Red-, white- and blue-colored sprinkles
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
4. Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
5. Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red, white and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4 x 1-inch strips. Best if served the same day.

Peanut Butter Bars
Preparation Time: 20 minutes
Total Time: 1 hour
Servings: 12
1     cup reduced fat creamy peanut butter
3     tablespoons butter or margarine, softened
1     cup powdered sugar
3     tablespoons fat free milk
3     cups Kellogg’s Rice Krispies cereal or 3 cups
Kellogg’s Cocoa Krispies cereal
1/4     cup semi-sweet chocolate morsels, melted
1. In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
2. Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

Dip ’n’ Roll Strawberry Treats
Preparation Time: 15 minutes
Total Time: 35 minutes
Servings: 12
24    large fresh strawberries
1    cup semi-sweet chocolate morsels
1    tablespoon vegetable shortening
1 1/2    cups Kellogg’s Rice Krispies cereal
1. Wash strawberries and pat dry with paper towels.
2. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave at high for 1 to 1 1/2 minutes or until melted, stirring every 30 seconds.
3. Place cereal in shallow dish. Push skewers into strawberries through stem end. Dip in chocolate, allowing excess chocolate to drip off. Roll in cereal. Place on wax paper. Let stand at room temperature for 30 minutes or until chocolate is firm.

Kid-friendly Kitchen Tips
—Children of all ages should have an adult assistant with them at all times when cooking.
—The youngest chefs, 3 to 6 years old, will be very good at inserting the ice cream skewers into the strawberries.
—Older chefs, ages 7 to 9, will enjoy “dipping” the strawberries into the melted chocolate, too.
—Kids older than 9 years may help prepare the melted chocolate and may also help read directions to the younger kids.

Yankee Doodle Dandy TreatsTM
Peanut Butter Bars
Dip ’n’ Roll Strawberry Treat

Posted in NewsComments Off on Fun Family Recipes for Summer

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