National Granola Bar Day

Chocolate, Nuts & Seed Granola Bars

Ingredients:

2/3 cup creamy peanut butter (regular or natural both work)

1/3 cup honey

1/4 cup walnut oil (canola oil may be substituted)

1/4 teaspoon salt

1 1/2 cups old fashioned oats (not quick)

1/4 cup chopped walnuts

1/4 cup raw sunflower seeds, hulled

1/4 cup mini chocolate chip

2 tablespoons ground flax seeds

1 tablespoon chia seeds

1 tablespoon sesame seeds

Directions:

Heat oven to 350º F. Line a 8"x8" baking pan with foil. Lightly grease foil with cooking spray or oil.

In a medium bowl, combine the peanut butter, honey, oil and salt. Stir until smooth.

In a large bowl, combine the oats, walnuts, sunflower nuts, chocolate chips, ground flax seed, chia seeds, and sesame seeds.

Pour the peanut butter mixture into the oat mixture and stir until evenly combined. Press into prepared pan and bake 20 to 25 minutes, until lightly brown. Cool completely before cutting into bars.

National Buttercrunch Day

National Buttercrunch Day

Ingredients:

3/4 cup butter, softened

1/3 cup dark brown sugar

1/3 cup sugar

2 cups all-purpose flour

1 cup shelled walnuts, chopped

FILLING

16 ounces cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

2 eggs

Directions:

Heat oven to 350 degrees.

CRUST:.

In bowl, beat butter with mixer until smooth and creamy, 1 minute Add sugars, beat 3 minute until fluffy.

Beat in flour.

Beat in nuts until just incorporated. Reserve 1 cup mixture.

Press remainder over bottom of ungreased 13x9x2 inch baking pan.

Bake crust 10 minute Let cool.

FILLING:.

In bowl, beat together cream cheese and sugar with mixer until smooth.

Add vanilla and eggs, beat for 2 minute.

Fold in candy bars (see into description above).

Spoon over baked crust. Sprinkle reserved crust mixture over top.

Bake for 30 minute until cheesecake layer is set.

Let cool.

Cut into 16 bars.

Serve, or cover and refrigerate.

National Popcorn Day

Buffalo Popcorn

Ingredients:

10-12 cups popped popcorn

4 tbs butter

2 tsp Franks hot sauce (or other wing sauce of choice)

1 tbs honey

1/2 tsp salt

Instructions:

Melt butter, hot sauce, honey and salt together in a small saucepan.  

Place popped popcorn in a large bowl, drizzle hot sauce-butter mixture over the top and toss to coat.  

Season with a little more salt and some pepper.

Tex Mex Popcorn

Ingredients:

1 tablespoon canola oil

1/2 cup popcorn kernels

3/4 teaspoon salt

3 teaspoons paprika

3 teaspoons dried oregano

3 teaspoons ground cumin

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/3 cup EVOO

1 tablespoon chopped cilantro

Directions:

In a large saucepan, stir together the oil and popcorn kernels. Cover and cook overmedium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.

Preheat the oven to 275 degrees F. In a bowl, mix paprika, dried oregano and ground cumin, 3/4 tsp. salt, onion powder and cayenne pepper. Drizzle EVOO over popcorn. Sprinkle with spices; mix. Spread on a baking sheet; bake 15 minutes. Mix with chopped cilantro.

National Hot Buttered Rum Day

Hot Buttered Rum Sauce

Ingredients:

1/4 cup butter (1/2 stick)

1 cup dark brown sugar

1 pinch ground cardamom

1/2 teaspoon pure vanilla extract

1/4 cup dark rum or 1/4 cup spiced rum

1/2 lime, juice of

Directions:

Melt butter over medium heat in a small saucepan.

Add the brown sugar and stir until dissolved. Add in the cardamom, vanilla and the rum.

Continue to cook and stir until sauce begins to thicken, about 1 or 2 minutes.

Off the heat and stir in the fresh lime juice.

Serve immediately over waffles, pancakes, cakes, fruit, pudding, or ice cream.