Brittany wrote this on 15 January 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartWithJifPowder #CollectiveBiasI know I have mentioned my
obsession love of peanut butter on previous accounts and I have no intention of changing that attitude. At all. My unofficial mantra is ‘All peanut butter, All the time.’ I really really love peanut butter. I always have and I assume I always will. When I got to college and was buying groceries for myself, I quickly discovered that JIF was quite possibly the best peanut butter ever. I have not strayed from them since. So when I found out that they were releasing a new product, Jif™ Peanut Powder, I was positively giddy.
The calories of a traditional peanut butter are really the only thing that gives me pause. I could eat it several times a day, and while I know that some is beneficial, the fat content has me stopping one step from just eating it straight out of the jar for breakfast. Ok, sometimes I still do that, but I have really cut back…
As I approach the end of my 30’s, I am aware that while it is still worth it to eat the things I really love, I could definitely be making adjustments. I have been trying to drink more water and I plan to run my first 5k this year. More veggies and less meat. All kinds of little things to improve my health and well-being. Jif™ Peanut Powder is part of that. It is a new year people! I am making some changes!
See that package in the picture above? That is the peanut powder. It is made from only one ingredient-peanuts. Thats it! All the protein but much less fat than traditional peanut butter. No added salt and no added sugar; two ingredients often hiding in foods. Not here. Just. Peanuts. I add a scoop to my smoothies and wow. Thick and creamy. I have even stir it into my oatmeal. Then I got really smart and created this peanut butter granola. Simply outstanding. A great breakfast or snack, now even better for me!
I easily located this new product at my local Walmart, snuggled in with all the other kinds of peanut butter, making it very convenient to grab some. And yes, as you can see above, they have a chocolate version as well. Either flavor is perfect to add to baked goods like muffins or scones and it fits nicely into your meals if you are dieting or just trying to eat a bit better. Like this recipe. We make granola on a regular basis in my house, but I like to switch things up so we don’t get bored. Different mix ins, different spices, that kind of thing. Not to be cliche, but a banana with a scoop of peanut butter is something I regularly enjoy so I figured I would just combine my loves to save time.
Booya! This granola is full of good things for your body, but warm and scrumptious at the same time. Toasty oats and ground flax are mixed with Jif™ Peanut Powder and an extra dose of cinnamon. So easy and so ridiculously crunchy, we can’t stop eating it. We love to eat it as is with dried bananas added and sprinkled over yogurt, or in a bowl with milk and a whole sliced banana. The flavors of the fruit with the peanuts and the cinnamon…..gaaaaah. Mouth watering.
Granola freezes wonderfully, so be sure to make an extra batch so that you have it on hand for a quick, protein packed option for breakfast or a quick snack. Then you can see what else you can make with Jif™ Peanut Powder. How would YOU use it in your kitchen? Post in the comments below! Because us peanut butter fanatics have to ‘stick’ together.
Peanut Butter Cinnamon Granola
2 c rolled oats (not quick cooking)
1/3 c Jif™ Peanut Powder
1/4 c ground flaxseed
1/4 c brown sugar
2 tsp cinnamon
1/4 c canola, grapeseed, or coconut oil
1/4 c pure maple syrup
dried bananas, fresh bananas, optional
Preheat the oven to 300 degrees. In a medium bowl, combine the first 5 ingredients. Add the oil and syrup and stir well, mixing completely and evenly coating the oat mixture. Spread the oats on a parchment lined baking sheet and bake for 10 minutes. Stir well, spreading out into a thin layer again, and bake for another 10 minutes. Stir well and bake for a final 5 minutes. Granola should be slightly darker and nice and crunchy. Let cool on sheet completely and it will crisp up even more! Stir in dried bananas or serve with fresh bananas, if desired. Store in an airtight container for up to 2 weeks or well sealed in the freezer for several months.
Brittany wrote this on 4 January 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBiasSometimes, you have no choice but to just throw all your favorite things into one recipe.
Meat? Check. Cream cheese? Check. Cranberries? Check check. Add in a bit of citrus and the kick of Sriracha and you have something that can only be called wonderful. Julie Andrews is singing in my head… “…these are a few of my favorite things….”
It is officially game season here and in the weeks leading up to various big games, I am upping my strategy a bit with this recipe. I don’t make a lot of pinwheels (although I have no idea why) but I really really love it when I see them at gatherings. So I said to myself, “Self? Why not make them more often?” I was experimenting with my favorite flavors over the holidays and eventually, it all morphed into this. I tested the recipe at a few holiday events with mucho success, and now, they are hitting the football party scene.The beauty of this recipe is in its simplicity. The cream cheese and turkey pair great together, but the Craisins® Dried Cranberries are the star. They add color, texture, and a bit of natural sweetness. Obviously, most of us use Craisins® in baked goods, snack mixes, and salad toppings, but if you have never used them in a savory appetizer, now is your chance. Bonus! 1/4 c of dried cranberries equals a 1/2 c serving of fruit, so when you are popping these bites in your mouth, you know you are putting good things in your body.I got my Craisins® at the local Walmart and they were very easy to find in the dried fruit section. I also discovered something new! These Craisins® Fruit Clusters come in two different flavors and my whole family loved both kinds. You can find them right next to the other Craisins® products. They are pretty great for snacking. I portion them out into smaller containers and tuck them in my kids lunch box, or toss the whole bag into my purse for those days when the family needs something easy to munch on when we are traipsing around the zoo, running errands in town, or spending a few extra hours at the park. However, the recipe today features the straight-up, no frills dried cranberries. I wanted the sweet and sour, classic flavor in this appetizer and it works perfectly. Other reasons this works so well? You can make it ahead of time and can easily be a gluten free, depending on the tortillas you use. The cream cheese mixture can be made a day or two in advance and you can assemble the rolls when you need them. Or make the pinwheels as directed and store them in the fridge, uncut, up to 8 hours before party time. Leftover cranberry mixture? It is out of this world smeared on a bagel.
So when you are sprinkling those Craisins® over your oatmeal in the morning, consider a savory appetizer like this one for your next get together. Who could resist when it is full of favorite things?
Follow Craisins® and Ocean Spray® on social media so you don’t miss a thing!
Pinterest: https://www.pinterest.com/OceanSpray/ Cran-Orange Pinwheels W/Smoked Turkey & Sriracha
Don’t worry about the heat from the Sriracha. It isn’t enough to do much more than give it just a bit of warmth in the back of your throat. Of course, I won’t tell anyone if you add more. Feel free to experiment with other flavors of Craisins®. All would taste just as good!
6 large tortillas-we like whole grain and gluten free versions
1 block cream cheese, low fat is fine
1/2 c Craisins® Dried Cranberries
1 tsp Sriracha (or to taste)
zest of 1 large orange
1/2 lb smoked turkey, sliced thin
In a medium bowl combine the cream cheese, Craisins®, Sriracha, and orange zest until well mixed. Set aside. Can be made up to two days ahead of time. Spread the mixture evenly on the tortillas, making sure to go all the way to the edges! Lay two pieces of turkey down the middle so that the meat reaches from end to end. Roll very tightly and set aside, doing the same with the other tortillas. Wrap tightly and store in the fridge for a few hours until ready to serve, or slice immediately. Cut into 1 inch slices, arrange on a platter or plate, and enjoy!
Brittany wrote this on 29 December 2015
It is funny sometimes how things stick with you.
Years ago, (why do so many of my posts start with that…?) I was watching Giada DeLaurentiis make a pasta dish on one of her very first cooking shows, Everyday Italian. They featured the finished product first and it was wonderfully creamy and rich looking. I drooled all over the couch.
Then I heard what it was: Vodka Sauce. I wrinkled my nose and nearly changed the channel, but got caught up in all the adjectives she was using to describe the food. Tangy. Velvety. Smooth. All things I did NOT associate with vodka. So I put off doing whatever it is I was supposed to be doing (probably laundry) and watched.
Ooooh baby. It looked absolutely glorious. I mean, the dish was finished off with heavy cream and cheese. How could that be wrong?! (The correct answer to that is, it can’t.) My favorite part? Four ingredients. Four stinkin’ ingredients and you end up with this lovely, easy to make sauce that tastes extra special. And I have been making it ever since.I have mentioned before that our family likes to have an extra special pasta dish for our New Years dinner. This seafood one is a major favorite, but today’s recipe would be excellent as well. It really is a great meal for company and in my experience, adults and kids alike love the flavor. Don’t worry; the alcohol gets cooked out and the bite of the vodka mellows. No one eating this is in danger of getting schnockered. Although, what you do with any leftover vodka is your own business.
Vodka Sauce W/Spicy Sausage
Recipe adapted from Giada DeLaurentiis
I never serve this without the sausage, but obviously, you can omit it. If you don’t have sausage, this is outstanding served alongside grilled chicken. If you want to make it for company but don’t have the time to let the sauce simmer, make it a day or two ahead of time, but stop after you cook down the sauce and the vodka. Let it cool and store it in the fridge. Before you serve it, warm it gently on the stove and then continue with the recipe, adding the rest of the ingredients.
1 quart homemade or purchased plain marinara sauce
1 c vodka
1/2 c cream
1/2 c freshly grated parmesan cheese
1 lb spicy italian sausage in the casing
1 lb pasta-penne, penne rigati, fettuccine, or linguini all work well
fresh basil for garnish, if desired
In a medium sauce pan, heat the marinara sauce and the vodka together over medium heat. Bring it to a slow simmer and let the liquid evaporate until its thick again. This will take about 30 minutes, depending on your sauce. Meanwhile, cook the pasta according to package directions and set aside. Brown the sausages in their casings until cooked through, then slice into coin shaped pieces. Set aside. When the sauce has thickened and the vodka has lost its bite, add the cream. Gently heat through-do not let it bubble- and then stir in the cheese. Heat until cheese is melted and the whole sauce is smooth and creamy. Stir in the sausage and gently toss the whole thing with the pasta until coated evenly. Garnish with basil and serve immediately.