Friday, October 30, 2015

Perfect Pecan Praline Muffins

These muffins are like having your own personal streusel cake all to yourself – but for breakfast! Just sweet enough to give you an extra boost in the morning – or a late night snack if that’s your desire.

Perfect Pecan Praline Muffins
by Louise Chiffonade Brescia
Makes 12 Muffins

Pecan Streusel Mixture:
6 Tablespoons flour
6 Tablespoons oats
Small pinch of salt
1/3 cup brown sugar
1 teaspoon cinnamon
1 cup roughly chopped Truly Good Foods Pecan Pralines 
1/3 cup cold unsalted butter cut into small dice
Muffin Batter:
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup brown sugar
3⁄4 cup milk
1 egg
1 teaspoon vanilla
1⁄4 cup butter, melted and slightly cooled

First, prepare the streusel. Combine all streusel ingredients in a small bowl and using fingers, press mixture together until crumbly. Store covered in the refrigerator while muffin batter is being prepared.

For muffin a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, granulated and brown sugar. In a glass measure, combine the milk, egg, and vanilla and beat gently with a fork. Add to the flour mixture. Using a rubber spatula, mix with a few swift strokes. Add the melted butter. Continue mixing, thoroughly but only enough to combine.

Prepare a muffin tin with parchment squares that extend out of each muffin cup. Two half-sheets of
parchment cut into 6 squares each works nicely. Apply vegetable spray to the muffin tin and press a parchment square into each muffin cup. Spray the parchment. (If the parchment resists staying in the cup, the weight of the batter will secure it.) Scoop 3 ounces of batter into each muffin cup. Remove streusel mixture from refrigerator and gently mix it with a fork to break up large lumps. Evenly distribute the streusel topping among the muffins, gently sprinkling the mixture on top of each muffin. Do not compact the streusel into the muffin batter.

Bake in a 350°F oven for 20-25 minutes, rotating pan halfway through baking time. Muffins may be drizzled with a thin powdered sugar icing, or sprinkled with powdered sugar, if desired.

Thursday, October 29, 2015

Anytime Dump Cookies

This is a go to recipe for me at any given occasion. Tender, crispy and you can add anything you want. I recommend keeping this recipe on a short leash if you like to make cookies.

Truly Good Foods has some of the best nuts, seeds, and mixtures I have ever had. They are really amazing and you should definitely look them up when you want a little something special to snack on. In the mean time...bake up a batch of these and be amazed.

Anytime Dump Cookies
by Traci
Adapted from The Taste of Home Cookbook - Busy Family Edition, recipe By Wendy Coalwell, Abbeville, Georgia

1 cup shortening
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups quick oats
1 cup ground Truly Good Foods Praline Pecans

In a mixing bowl, combine shortening and sugars. Add eggs, one at a time, making sure they are combined. Add vanilla. Combine flour, baking soda, salt and cinnamon. Add to wet ingrediants. Mix in oats and ground pecans. Using a small cookie scoop place 2 inches apart on an ungreased sheet. Bake at 325°F for 10 minutes or until brown. Place on a wire rack to cool. Please visit the Truly Good Foods website. They are amazing!!!

Wednesday, October 28, 2015

Buffalo Shrimp

It’s football season! That means Sunday get-togethers with great friends and family. A football party isn’t a party without plenty of appetizers. We like a large variety of appetizers and they must be “one-hand” friendly. One of my favorite appetizers to make on game day is Buffalo Shrimp. When 37 Cooks announced the Truly Good Foods Challenge, I was really excited to see the amazing selection of nuts they were sending! To my delight, they sent Buffalo Nuts! These nuts pack a spicy punch and I knew they would take my Buffalo Shrimp to a new level!

Buffalo Shrimp
by Susan R-H

8 ounces Truly Good Foods Buffalo Nuts
5 Tablespoons all-purpose flour
1/2 to 1 teaspoon cayenne pepper (if desired)
12 jumbo shrimp, peeled, deveined, with tails on
Peanut or canola oil for frying
2 ounces Truly Good Foods Buffalo Nuts, chopped for garnish

Place the nuts, flour and cayenne pepper (if using) in the bowl of a food processor fitted with the metal blade. Process until you have a breadcrumb-like texture. Transfer the nut mixture to a large plate and shake to even out the mixture. Moisten the shrimp very lightly with water. I used a spray bottle. Dredge each shrimp with the nut mixture and gently pat to make sure it adheres to the shrimp. Add enough oil to a large skillet to have 1/2 inch. Heat over medium until the oil reaches 330°F. I used an instant-read thermometer.

Cooking 4 shrimp at a time to maintain the oil temperature, add the shrimp to the hot oil. Cook for 1 to 1 1/2 minutes per side. The shrimp will form a “C” when fully cooked. Do not overcook! Remove the shrimp to a paper towel-lined plate. Lightly sprinkle with salt. Repeat with the remaining shrimp. These shrimp will have a flavorful crunchy exterior. Serve with your favorite blue cheese dressing and buffalo sauce. Garnish the finished shrimp with the chopped Buffalo Nuts. These shrimp were the hit of our most recent football party!

Tuesday, October 27, 2015

Thai Buffalo Peanut Sauce over Zoodle Salad

Man, these Buffalo Nuts by Truly Good Foods are AWESOME! My husband was in agony because I let him have a sample and then told him he couldn’t have anymore. LOL! I’m mean! I made this recipe for him today and I think he’s going to forgive me. So, if you can resist eating the Buffalo Nuts by the fistful, try this recipe!

Thai Buffalo Peanut Sauce over Zoodle Salad
by Woo

1 1/4 cup Truly Good Foods Buffalo Nuts, divided
13.5 ounce can of coconut milk
2 Tablespoon of fish sauce
1 Tablespoon of soy sauce
Zest of half a lime
Juice of half a lime
1 large garlic clove, smashed and minced
3 slices of peeled, fresh ginger (about the size of a quarter), smashed and minced
3 Tablespoons of agave nectar (or brown sugar)
1 teaspoon of sesame oil
Sambal olek to taste (optional)

1 small zucchini
1 yellow squash
Handful of red and gold cherry tomatoes
6 sugar snap peas
1 green onion, thinly sliced
Mix of fresh tender herbs: mint, cilantro, basil

Chop 1/4 cup of the Buffalo Nuts and set aside. Place the remaining cup of nuts into a blender with the rest of the ingredients up through the sesame oil. Blend on high until smooth. I used a Vitamix and it took about three to four minutes. Adjust seasoning with salt and pepper. I thought this had a pleasant amount of heat. If you like it spicier, add the sambal olek to taste.

I used a spiral cutter to shred the squash into “noodles” or “Zoodles”. Halve or quarter the cherry tomatoes, slice the sugar snap peas on the bias, slice the green onion, and toss everything into a big bowl. Add about 1/2 cup of Thai Buffalo Peanut Sauce and gently toss to coat. Garnish with the remaining chopped peanuts. Chiffonade a few leaves of each of the herbs and sprinkle over the salad.

Monday, October 26, 2015

Grilled Spicy Lamb Loin Chops with Blackened Pumpkin Seed Pesto and Roasted Vegetables

I love spice! The spicier the better. This flavorful dish packs a lot of flavor. The Pesto makes a great accompaniment to the spicy lamb. Pesto is so versatile and can be made with a variety of seeds, nuts and greens. The possibilities are endless. The Blackened Pumpkins Seeds from Truly Good Foods are subtly sweet and work to mellow out the peppery flavor of the arugula. These seeds are a fabulous snack, too. I had a hard time saving enough to complete the recipe! I have also been snacking on some of their other varieties. Be sure and check out their Praline Pecans, Buffalo Nuts and Butter Toffee Peanuts.

Grilled Spicy Lamb Loin Chops with Blackened Pumpkin Seed Pesto and Roasted Vegetables
by Tracy Hersh
Serves 4

8 lamb loin chops
1 Tablespoon olive oil
1 Tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper

Coat the lamb with olive oil on all sides. In a small bowl, mix together chili powder, paprika, cumin, garlic powder, onion powder, salt and pepper. Rub the spice mixture evenly all over the lamb chops. Heat grill to high heat. When grill is hot, sear seasoned lamb chops for 2 minutes on each side. Reduce the heat to medium and grill, turning occasionally, until desired temperature is reached. I used this chart and cooked them to medium. Remove from grill and loosely cover with foil. Allow the chops to rest for about 5 minutes. Serve with Blackened Pumpkin Seed Pesto and Roasted Vegetables (recipes below).

Blackened Pumpkin Seed Pesto:
2 cups baby arugula, packed
1 avocado, peeled and seed removed.
2 cloves garlic
3 Tablespoons olive oil
1/2 cup Truly Good Foods Blackened Pumpkin Seeds, plus additional for garnish
3 Tablespoons olive oil
Juice of 2 limes

Combine all ingredients in a food processor and pulse until combined, thick and smooth. If you like a thinner consistency, add a little more lime juice and adjust salt as needed. Makes about 1 cup. Serve garnished with additional Truly Good Foods Blackened Pumpkin Seeds.

Roasted Vegetables:
1/2 butternut squash, cut into bite-sized pieces
3 parsnips, sliced into rounds
6 small purple potatoes, quartered
6 yellow carrots, peeled and sliced in half lengthwise
2 Tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon salt

Preheat oven to 400°F.

Place the vegetables, olive oil, oregano, thyme, and salt in a sealable plastic bag. Seal the bag and shake it up, making sure the oil and seasonings coat them evenly. Spread the vegetables onto a large baking sheet and roast 20-25 minutes, or until potatoes are cooked through. Serve.

Praline Pecan Bundt Cake with Chocolate Rum Sauce

Praline Pecans. Sound like something you could eat by the handful? The Praline Pecans from the nice folks at Truly Good Foods are just that...something I could eat by the handful. They are SO good! But, "eat Praline Pecans by the handful" doesn't make for a very good recipe. While happily munching away on them and trying to restrain myself from eating every last one and not leaving any for a recipe, I had a brainstorm. They would be perfect to use in a cake. With chocolate sauce. With more Praline Pecans sprinkled on top. Oh, my! So, here's my creation. My husband loved it, my son and daughter-in-law loved it and I loved it. I hope you love it, too!

Praline Pecan Bundt Cake with Chocolate Rum Sauce
by Susan W.
Adapted from Carlsbad Cravings Toffee Pecan Caramel Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla
5 large eggs, room temperature
1 cup milk
2 cups toasted and chopped Truly Good Foods Praline Pecans, divided
Non-stick cooking spray
Chocolate glaze (recipe below)

Preheat oven to 325°F. On a parchment-lined baking sheet, toast 2 cups of Truly Good Foods Praline Pecans for just 5 minutes, stirring once halfway through. Remove from oven and set aside to cool. Spray bundt pan with non-stick cooking spray and then generously flour the inside. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer or in a large mixing bowl, beat the butter and sugars until light and fluffy. Add vanilla and start adding eggs, one at a time, beating just until each egg is incorporated.

Gradually add the flour mixture to the butter/sugar mixture alternately with milk, beating until each addition is just combined. Fold in 1 1/2 cups chopped praline pecans then spoon batter into prepared bundt pan.

Bake until a cake tester or toothpick inserted near the center of cake comes out clean, about 60 to 75 minutes. If cake is browning too much on top, but isn’t quite done yet, cover top with foil.

Let cake cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Make your Chocolate Rum Sauce.

Chocolate Rum Sauce
by Susan W.
Adapted from Easy Homemade Chocolate Sauce

6 Tablespoons sugar
2 1/4 teaspoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup plus 2 Tablespoons half and half, plus a little more for thinning (if needed)
1 Tablespoon butter
1 teaspoon vanilla extract
1 1/2 teaspoons rum
Tiny pinch of salt

In a small bowl, whisk together sugar, flour and cocoa powder, making sure to get rid of any lumps.

In a saucepan heat half and half, butter and vanilla over medium heat until butter is completely melted. Stir in rum.

Whisk sugar mixture into the half and half mixture, a little bit at a time. Increase heat to medium-high until mixture comes to a simmer. Stirring constantly, cook for 5 minutes. If needed, you can whisk in a little more half and half if the sauce is a little too thick (I added 1 teaspoon at a time. It took 2 extra teaspoons to reach the consistency I was happy with.) After sauce has cooked for 5 minutes, turn off heat and whisk in a pinch of salt.

Drizzle warm Chocolate Rum Sauce over top of bundt cake and sprinkle with extra chopped Praline Pecans. Serve and enjoy!

Friday, October 23, 2015

Truly Good Spicy Cheese Ball

When I think of cheese balls, my thoughts go way back to middle school and home economics, way back in the early 70's. We made a cream cheese and cheddar cheese ball for Christmas that had red and green bell peppers. I have been tweaking that recipe ever since. Several years ago, I ran across Lisa Fain’s "Homesick Texan, Bacon-Jalapeno Cheese Ball" recipe. The first time I made it was for a Super Bowl Party. Oh my goodness, it was so delicious! It has been a favorite in my household since.

When I learned that we would be getting a variety of nuts/seeds from The Truly Good Foods Company, I knew that a cheese ball had to be one of my recipes. After sampling the four varieties of nuts they provided us - Praline Pecans, Butter Toffee Peanuts, Blackened Pumpkin Seeds and Buffalo Nuts - I decided the Praline Pecans would be great in a cheese ball, especially if I gave Lisa’s Texan cheese ball a spicy Cajun spin.

Since my husband and I are now empty-nesters, I focus on smaller portions. This recipe is the perfect size for two people and will make any Sunday super!

Truly Good Spicy Cheese Ball
by Linda M.  
4 ounces cream cheese (room temperature)
1/4 cup grated cheddar cheese
1/4 cup grated American cheese
1 cube Dorot Crushed Garlic (or one clove of garlic, minced)
1 teaspoon Cajun seasoning, divided (I used Slap Ya Mama Hot)
1/2 teaspoon lime juice
1 teaspoon Worcestershire sauce
1 Tablespoon grated white onion
1 jalapeno, seeds and stem removed, finely chopped, divided
6 slices of crispy fried bacon, finely chopped, divided
1/2 cup Truly Good Praline Pecans, finely chopped

1. Mix cream cheese, cheddar cheese, American cheese, 1/2 teaspoon Cajun seasoning, lime juice, Worcestershire sauce, grated onion, half of the jalapeno and half of the bacon together in a large bowl.

2. Form into a ball, cover with saran wrap and refrigerate for at least one hour.

3. In the meantime, in a small bowl, mix Praline Pecans with 1/2 teaspoon Cajun seasoning to coat well.

4. Mix remaining jalapeno and bacon with the seasoned Praline Pecans.

5. When you are ready to serve, pour the mixture onto a plate. Remove cheese ball from refrigerator and using hands, gently roll the ball around in the mixture. The cheese ball should be completely covered with the seasoned Praline Pecans, jalapeno, and bacon mix.

6. Serve with your favorite crackers or veggies.

Thursday, October 22, 2015

Honey Pecan Shrimp

One of my favorite Chinese banquet dishes is Honey Walnut Shrimp. Delicately deep fried shrimp are tossed in a luscious sauce - sweet, creamy, slightly tangy, silky smooth, yet thick enough to make the candied nuts cling to the shrimp and leave you licking the plate. Here, expertly prepared Praline Pecans from Truly Good Foods are the perfect nutty component. The warm, tender shrimp counter the earthy, crunchy pecans…or is it the other way around? Maybe I’d better have another sample, if nothing else, to get a better taste of the addicting sauce that bathes the nuts, the shrimp, the whole sublime dish…

Honey Pecan Shrimp
by Gary Gee
My Cooking Blog
Serves 4

1 1/2 pounds large shrimp, peeled and deveined
Coarse salt
6 egg whites
1/2 cup cornstarch
Freshly ground white pepper
Aleppo pepper
2/3 cup mayonnaise
2 Tablespoons honey
1 Tablespoon milk
1 Tablespoon fresh lemon juice
Peanut oil, for frying
1/2 cup Truly Good Foods Praline Pecans
1-2 green onions, chopped, for garnish

Rinse and drain shrimp; pat dry. Sprinkle with salt, tossing to coat. Store in refrigerator until ready to cook.

In a medium bowl, make batter by whisking egg whites until frothy; whisk in cornstarch until smooth. Add pinch of salt, a few grinds of white pepper and pinch of Aleppo pepper. Whisk until well combined; set batter aside.

In a large bowl, make the sauce by whisking together mayonnaise, honey, milk, lemon juice, and a few grinds of white pepper until smooth. Set aside.

In a wok or large vessel, heat a half-inch of peanut oil over medium high heat. Test oil with a drizzle of batter; when it sizzles and fries quickly, oil is ready.

Coat shrimp individually in batter, letting excess drain (it may be easier to prepare several at a time and drain on a wire rack while oil is heating). Working in batches, shallow fry shrimp, about 2-3 minutes per side, turning to evenly cook to a light golden brown. Remove with a slotted spoon to a paper towel-lined platter and keep warm. Repeat until all shrimp are cooked.

Add Praline Pecans to mayonnaise mixture; stir to combine. Add shrimp, and toss gently but thoroughly to coat well. Turn out immediately on serving platter and garnish with chopped green onions. Serve at once.

Wednesday, October 21, 2015

Chopped Veggie & Pasta Salad with Blackened Pumpkin Seeds & Cilantro Lime Dressing

Chopped Veggie & Pasta Salad with Blackened Pumpkin Seeds & Cilantro Lime Dressing
by Sarah Kwan of The Garden of Earthly Delights

1 cup small shells or orzo pasta, uncooked
1/2 bunch cilantro, leaves only (approximately 1 cup packed)
8 basil leaves
1 small clove garlic, skin removed
1/4 cup olive oil
1 Tablespoon sugar
Juice of one lime (approximately 2 Tablespoons)
Zest of one lime
Dash cayenne pepper
2 ears of corn
1/2 red bell pepper, diced (approx 1 cup)
1 jalapeno pepper, minced
Blackened pumpkin seeds

Cook the pasta to al dente, as per the instructions on the package. Drain and rinse in cold water to cool down the pasta. Set aside.

In a blender, combine the cilantro, basil, garlic, olive oil, sugar, lime juice, zest and cayenne. Blitz until liquified.

Combine the dressing with the pasta. Set aside while you prepare the vegetables.

Husk the corn and steam in a pot for 10 minutes. Let cool, then cut away the kernels with a sharp knife.

In a large bowl, combine the corn, red pepper and jalapeno pepper.

Mix in the pasta.

Top with blackened pumpkin seeds and serve.

Tuesday, October 20, 2015

Curried Chicken Salad with Grapes and Seeds

This is one of my favorite recipes to use after I make a roast chicken (recipe here). The smoke of the pumpkin seeds and the spice of the curry is an excellent match. If you're not in the mood for an entree salad, the chicken salad, greens and sprouts are also tasty in wraps/tortillas.

Curried Chicken Salad with Grapes and Seeds
by Kate Jonuska

2 cups cooked chicken, chopped
1 cup plain Greek yogurt
1 Tablespoon mango chutney
1 Tablespoon curry powder
3 ribs celery, finely diced
1/2 white onion, finely diced
2 cups red, seedless grapes, halved
1/4 cup Truly Good Food's Blackened Pumpkin Seeds, plus more for garnish
Mixed greens of your choice

In a large bowl, stir together chicken, yogurt, chutney and curry powder until well combined. Then add the celery, onion, grapes and pumpkin seeds.

Divide greens between four bowls. Add a layer of sprouts. Place a scoop of chicken salad atop the greens. Garnish with additional pumpkin seeds.

Monday, October 19, 2015

Savory Bulgur Wheat Salad with Fennel, Bacon and Blacken Pumpkins Seeds

Savory Bulgur Wheat Salad with Fennel, Bacon and Blackened Pumpkins Seeds
by Lori Churchill

4 cups water
2 cups bulgur wheat
1 pound bacon - crispy, broken into 1-inch pieces
1 cup fennel - coarse chop
3/4 cups curly parsley - tightly packed, coarse chop
1 small bunch of scallions - minced
4 cloves garlic - crushed
1/3 cup crasins - chopped
1 bunch red kale - stems removed, fine chop - sautéed
1 2/3 cups Truly Good Foods Blackened Pumpkin Seeds
1/4 - 3/4 cup olive oil
1/2 - 3/4 lemon - juiced (I like a little more citrus flavor, so I used 3/4)
1 - 2 teaspoons lemon zest
2 Tablespoons Bragg liquid amino acid (used in place of salt)
2 Tablespoons fennel fronds - minced, for garnish
Parsley - a few sprigs for garnish

Add water and bulgur wheat to a sauce pan, bring to a boil, then cover with lid and remove from heat. Let stand for 20 minutes, then drain any excess water and gently stir. Set aside.

Cook bacon until lightly crisp and break into 1-inch pieces. Set aside.

Prepare fennel, parsley, scallions, garlic, crasins, and kale.

In a large frying pan, sauté kale, scallions and garlic using a few Tablespoons bacon drippings.

Add the cooked bulgur wheat, bacon, fennel, parsley, crasins and pumpkin seeds along with the olive oil, lemon juice, lemon zest and liquid amino acid. Heat through. Transfer to a serving bowl and garnish with fennel fronds and parsley sprigs.

We like to pair this with grilled zucchini or steamed broccoli and cauliflower for a simple dinner.

Serve it hot and enjoy!

Farfalle with Pumpkin Basil Cream and Grilled Shrimp

I love fall. One of my favorite things about it is pumpkin everything! I was so excited to do this recipe even though it's July and 90 degrees. Even though it has a lot of cream in it, it's not heavy. And I love how the Blackened Pumpkin Seeds by Truly Good Foods gives it a nice crunch and little edge.

Farfalle with Pumpkin Basil Cream and Grilled Shrimp
by Holly of Holly's Table

2 cups heavy cream
1 garlic clove
12 basil leaves, washed
Pinch of nutmeg
1 15-ounce can of pumpkin puree
1/2 teaspoon kosher salt
Pinch crushed red pepper flakes
Fresh ground black pepper
1 pound farfalle, reserve 1/2 cup cooking liquid
2 pounds shrimp 26/30 count, shelled and deveined, tails intact
1 Tablespoon olive oil
1 teaspoon Cajun seasoning
1 cup fresh basil leaves, finely cut
1/4 cup of Truly Good Foods Blackened Pumpkin Seeds
Fresh grated Asiago cheese

In a medium saucepan, combine the heavy cream, garlic, basil leaves and nutmeg. Heat over medium heat until just hot. Cover and remove from heat. Let steep 30 minutes.

In another large pot, add pumpkin puree, salt, red and black pepper. Strain the heavy cream mixture in the pan. Heat gently and whisk to combine.

Meanwhile, cook pasta according to box directions until al dente. Strain and reserve 1/2 cup of the cooking liquid. Add the liquid to the pumpkin sauce. Whisking constantly until smooth. Gently add the pasta and toss to combine. Keep on low heat.

Coat the prepared shrimp with the olive oil and Cajun seasoning. Grill in a cast iron skillet until no longer pink.

To serve, plate pasta and top with shrimp. Garnish with the fresh basil, Truly Good Foods Blackened Pumpkin Seeds, and grated cheese.

Friday, October 16, 2015

Wheat Bread with Cheddar and Truly Good Food Blackened Pumpkin Seeds

This is not a densely crusted peasant loaf, risen for days and full of yeasty air bubbles; but a softer bread with a tight crumb and interesting morsels of cheese and blackened pumpkin seeds. Great for bruschetta topped with sliced tomatoes, a drizzle of olive oil and chopped cilantro or enjoyed with thinly sliced Serrano ham piled on top – or toasted and buttered with your morning egg (be mindful of the cheese when toasting!) If ground green chile is not available, substitute a combination of your favorite chili blend and cumin. A round springform can be used, but for sandwich slices, the loaf must first be squared off.

Wheat Bread with Cheddar and Truly Good Food Blackened Pumpkin Seeds
by Louise Chiffonade Brescia

2 packages dry yeast
2 Tablespoons honey
2 cups lukewarm water
2 1/2 cups + 2 Tablespoons bread flour, divided
1 cup whole wheat flour
2 teaspoons kosher salt
1 1/2 teaspoons powdered New Mexico green chile
8 ounces extra sharp cheddar cheese cut into 1/4” dice
1 cup Truly Good Food Blackened Pumpkin Seeds

Place a foil or metal pie plate on oven floor. Have ready a squirt bottle filled with water. Prepare a square springform pan or round springform pan with vegetable spray.

To the bowl of a stand mixer, add the yeast, honey and lukewarm water. The yeast should turn bubbly and foamy after 5 minutes. If the yeast does not react, it is likely expired – discard mixture and start over with new yeast.

Add the flour to the yeast mixture and after a few swift beats of the dough hook, stop the mixer and allow the rough mix to rest for 10 minutes. Turn the mixer on again to low speed and work in the salt and green chile powder. Beat this mixture on medium speed for 5-7 minutes. Pour the dough out onto a floured board or counter and knead for five minutes with well-floured hands and a bench scraper to facilitate turning the dough and to prevent the addition of too much flour. Place the dough in an oiled bowl and cover with plastic wrap. Raise the dough for 1 hour or until doubled in bulk. The dough can be made in advance and at this point placed in the refrigerator for a long, slow, cold rise overnight.

Punch the dough down and add the cheese dice and Blackened Pumpkin Seeds by kneading these ingredients in for about 5 minutes on a floured board (using a bench scraper if necessary). Shape the loaf into a smooth round. If there are any cheese cubes at the surface of the loaf, push them back into the dough and seal by pinching. Sprinkle the top of the loaf with remaining 2 tablespoons flour, and place the loaf in the prepared springform pan. Allow to rise 1 hour or until doubled in bulk.

Preheat oven to 425°F for 15 minutes.

Just before baking, use a very sharp knife or lame to slit the loaf. Place the loaf in the oven and immediately turn down the heat to 375°F. Squirt the water into the pie plate and immediately close the oven door. After 3 minutes, squirt some more water into the pie plate, close the oven door and bake the loaf for 45 minutes; or until an instant read thermometer reads 200°F.

Allow the loaf to cool 5-8 minutes in the springform, then remove the loaf from the pan and allow it to cool completely on a rack before slicing.

Thursday, October 15, 2015

Blackened Pumpkin Seed Encrusted Stuffed Chicken Breasts

As the weather begins to cool off in early fall, I start to get excited about making some of our favorite cold weather dinners. Stuffed chicken breasts are very versatile and I look for new ways to change up the stuffing. When we received the very generous selection of nuts from Truly Good Foods, I knew right then I had to use the Blackened Pumpkin Seeds! “Blackened” makes me think Cajun and Cajun makes me think Andouille sausage. Next was to a select a cheese because every good stuffed chicken breast needs cheese! I needed a little input so I headed over to my favorite cheese expert at the local Whole Foods. After several tastes, I opted for a sheep’s milk cheese. It had a little more zing than the Manchego. I really wanted a cheese that would hold it’s own with the Andouille. I am sure that I made the right choice! The result was incredible and my fellow diners were thrilled with the flavor!!

Blackened Pumpkin Seed Encrusted Stuffed Chicken Breasts
by Susan R-H
Serves 6

1 1/2 cups Truly Good Foods Blackened Pumpkin Seeds
1 teaspoon kosher salt
1 pound fresh Andouille sausage, casings removed
2 cloves garlic finely chopped
5 ounces of organic baby spinach
6 boneless/skinless chicken breasts, pounded to 1/4-inch
2 cups grated Cordobes Mitica Spanish sheep’s milk cheese or Manchego
Kitchen twine to tie the chicken breasts, 3 pieces per breast
2 large eggs
2 Tablespoons unsalted butter, divided
2 Tablespoons canola oil, divided
Salt and Pepper as desired

Place the pumpkin seeds and salt in a food processor and pulse until coarse ground. Set aside. In a large skillet over medium heat, add the Andouille sausage. Sauté, breaking up with a spoon as the sausage browns. When the sausage has almost cooked through, add the garlic and spinach. Mix and remove from the heat. Allow the sausage mixture to cool completely. Divide the sausage mixture between each chicken breast. Then divide the cheese. Fold the breasts over and tie with the kitchen twine. I start with the middle and make sure the stuffing is secure on each side and then tie each end. Beat the eggs and place in a shallow bowl. Put the ground pumpkin seeds on a dinner-sized plate. Coat each breast with egg and roll them in the nut mixture. Pat gently to ensure the breasts are completely covered with the nuts.

Preheat the oven to 400°F. Place a rimmed baking sheet in the oven as it heats.

Wipe out the large skillet, but don’t feel the need to clean it. There will be a bit of flavor left behind! Over medium heat, add 1 Tablespoon of butter and 1 Tablespoon of oil. Add three of the stuffed chicken breasts to the pan and cook until lightly browned on each side. Remove and place on a plate. Add the remaining 1 Tablespoon of butter and 1 Tablespoon of oil. Repeat the process with the remaining three stuffed chicken breasts. Remove the preheated baking sheet and place all of the stuffed chicken beasts on the baking sheet. Return to the oven and bake until the chicken has reached an internal temperature of 165°F. Approximately 20-25 minutes. I use an instant-read thermometer.

Serve this delightful chicken with your favorite vegetables! I chose carrots and beets for this preparation, but anything goes with this dish! The nuts were the STAR!

Wednesday, October 14, 2015

Buffalo Biscuit Pinwheels with Chicken

Truly Good Foods has an amazing array of snack foods that everyone will love. We were lucky enough to be the recipients of their Buffalo Nuts and I will tell you....they are AMAZING! All of my guys loved them and didn't want to let go. I was stumped by these little gems until I realized that Chicken and Biscuits are a treat for us here in the South. Let's just kick it up a notch and see what happens. What happened was heavenly. I will do this again for a get together and will always support Truly Good Foods.

Buffalo Biscuit Pinwheels with Chicken
by Traci
Recipe given to me by Gladys Ferguson of Rossville, Georgia

1/4 cup shortening
2 cups self-rising flour
1 cup ground Truly Good Foods Buffalo Nuts
1 teaspoon salt
1 cup buttermilk
1 seasoned (salt and pepper) and cooked chicken breast, shredded
1 seasoned (salt and pepper) and cooked chicken skinless/boneless thigh, shredded

In a large mixing bowl, cut in the shortening with your flour. Add ground Buffalo Nuts and salt. When it is combined add your buttermilk. Pour out onto a floured surface and knead until smooth. You may need to add a bit more flour. Roll out into a 9 x 12-inch rectangle and spread out your chicken evenly. Roll up, jelly roll-style. Slice into 1/2-inch slices. Place onto a lightly greased baking sheet.

Bake at 375°F for about 25 minutes. These are great right out of the oven and even better as a take along for a pot luck!

Tuesday, October 13, 2015

Firecracker Crab Cakes

When I first made the Hong Kong Crab Cakes from Tyler Florence’s Real Kitchen, I was inspired by the Asian take on the traditional crab cake. Wanting to add my own twists, I needed some sort of crunchy element, but nothing that would detract from the flavors already at hand, nor anything too large, lest it interfere with the delicate texture and adhesion that is so important in a properly made crab cake. Truly Good Foods Blackened Pumpkin Seeds were the perfect addition to the mix. Nutty, thin and crunchy, these seeds added a warm, earthy essence to the rich, zesty crab mixture. Elements of heat from the fresh ginger and chili sauce naturally bridge the seasoned seeds, and bright notes from fresh lemon juice and herbaceous cilantro provide balance to these tasty cakes.

Firecracker Crab Cakes
by Gary Gee
My Cooking Blog
Serves/makes 4

Crab Cakes:
3 cloves garlic, finely minced
1 Tablespoon grated fresh ginger
1 Tablespoon peanut oil, plus more for pan frying
1/4 cup chopped red bell pepper
1/2 teaspoon fish sauce
1 1/2 cups fresh bread crumbs
2 eggs, beaten
2 Tablespoons mayonnaise
1 Tablespoon fresh lemon juice
1 teaspoon sambal oelek
1 Tablespoon cilantro, chopped
1 green onion, finely chopped
1/4 cup Truly Good Foods Blackened Pumpkin Seeds, lightly crushed
8 ounces lump crab meat, picked over for shells
8 ounces backfin crab meat, picked over for shells
Coarse salt
Freshly ground white pepper
Brown sugar

Firecracker Sauce:
2 Tablespoons light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1 teaspoon fresh lemon juice
1 teaspoon grated fresh ginger
1 green onion, finely chopped
1 pinch red pepper flakes
Freshly ground white pepper to taste

In a small saucepan, combine garlic, ginger, and peanut oil over low heat. Cook until slightly fragrant, but not browned, about 2-3 minutes. Add red bell pepper and cook gently for 1 minute more, until pepper is slightly wilted. Stir in fish sauce and remove from heat. Let cool slightly.

In a large bowl, combine bread crumbs, garlic/ginger mixture, and next seven ingredients until well mixed. Gently fold in crab meat and season with a pinch each of salt, white pepper and brown sugar. Form mixture into five or six cakes, pressing gently to flatten and hold together. Place in a shallow dish, cover, and chill for two hours or overnight.

To make sauce, whisk together all ingredients. Cover and chill until ready to serve.

To cook, heat a thin layer of peanut oil in a skillet over medium heat. Pan fry crab cakes, about 3-4 minutes per side, until browned and cooked through. Serve immediately with Firecracker Sauce.

Monday, October 12, 2015

Truly Good Orzo Pasta with Truly Good Foods Blackened Pumpkin Seeds

Years ago. I discovered Giada De Laurentiis’ recipe for Tri-Colore Orzo.

My family LOVED it, and I’ve been making a variation of her recipe ever since, using dried cranberries and toasted almonds. I thought Truly Good Foods' Blackened Pumpkin Seeds would be great in another variation of this orzo pasta. So, I got out my trusty recipe workbook and started throwing ideas for flavors around. This orzo pasta recipe offers sweet tomato flavor with salty feta, crunchy fresh grilled zucchini, and a little heat from the blackened pumpkin seeds. I hope you enjoy it as much as I do.

Truly Good Orzo Pasta with Truly Good Foods Blackened Pumpkin Seeds
by Maryjo
Adapted from Giada De Laurentiis’ recipe for Tri-Colore Orzo

1 pound orzo pasta
1/4 cup plus 1 Tablespoon extra virgin olive oil, divided
2 medium-sized zucchini (about 2 1/2 to 3 cups)
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1 cup cherry tomatoes, sliced in half
1 lemon, juiced (about 4 Tablespoons of lemon juice)
3 scallions, sliced thinly on the bias (about 1/3 cup)
2 Tablespoons fresh thyme, stems removed, lightly chopped (about 20 stems)
Salt and pepper to taste
3/4 cup feta cheese, crumbled
1/2 cup Truly Good Foods Blackened Pumpkin Seeds

Cook the orzo pasta according to the package directions (usually about 6 to 7 minutes in salted boiling water). I like to slightly under cook my pasta because it keeps cooking a bit while it’s cooling. Drain and spread out on a large baking sheet. Drizzle 1/4 cup extra virgin olive oil over the pasta and toss to coat. Spread out once again and allow to cool for 20 minutes, stirring half way through to help it cool faster.

Slice the zucchini lengthwise into 1/4- to 1/2-inch planks. You’ll get three to four planks out of each zucchini. Coat both sides of the zucchini planks with 1 Tablespoon olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon fresh cracked black pepper. Grill on low heat for 3 to 4 minutes (turning over half way through cooking). You just want to get some grill marks on them. They need to be firm so they can be cut into cubes later. When cooled, dice the zucchini into 1/2-inch cubes.

In a large bowl, gently mix the cooled orzo pasta, diced zucchini, cherry tomatoes, lemon juice, sliced scallions, and chopped thyme. If it looks dry, add one more Tablespoon of olive oil. Season with salt and black pepper to taste. If you are serving immediately, add the feta cheese and the Truly Good Foods Blackened Pumpkin Seeds (add more if you really like it crunchy). Serve at room temperature. If you are serving this dish later, wait to add the cheese and seeds. Chill the pasta and add the cheese and pumpkin seeds right before you serve.

This makes 10 to 11 cups of pasta salad.

Friday, October 9, 2015

Cheesy, Spicy, Sweet and Nutty Snack Mix

Bring this snack mix to a party and you will be a hero. Make it for a party at your house, and your guests will never want to leave. Or they won't leave until the mix is gone. It's sweet, salty, cheesy, nutty, and spicy. It's like regular snack mix turned up to 11 with the addition of cheese and sweetness. It's irresistible.

Oh, and if you need to boot those guests out of the house, pack up little to-go bags for them to take home after the party. This would be a welcome hostess gift, and a great dorm snack.

Cheese powder can be found online from spice shops, or from companies that sell popcorn supplies. There is also a cheese-flavored popcorn topping that you can find at grocery stores, but I don't recommend it - it can be way too salty, well before you taste enough cheese.

Even so, taste the cheese powder before you start. If it seems salty, you can skip the salt in the recipe and keep the saltiness in mind as you add the cheese powder.

The nuts I used were from Truly Good Foods that were supplied for this challenge.

Cheesy, Spicy, Sweet and Nutty Snack Mix
Donna Currie, Cookistry

3 Tablespoons unsalted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon onion powder
Pinch of garlic salt
5 cups Chex cereal (mixed or all one type)
1 cup Cheerios cereal
1/4 to 1/2 cup cheese powder
1 cup Buffalo Nuts
1 cup Butter Toffee Peanuts

Put the butter on a large sheet pan and place it in the oven while you heat it to 250°F. When the butter is melted, add the Worcestershire sauce. Sprinkle on the salt, onion powder, and garlic powder so it's fairly well evenly distributed.

Add the cereals and stir and toss to coat the cereal with the butter and seasonings.

Place the pan in the oven and cook for 45 minutes, stirring every 15 minutes.

After 45 minutes of baking, add 1/4 cup of cheese powder and stir. The cheese will stick to the cereal. Add more cheese powder, if desired. I added another 2 Tablespoons and I was happy with that, but more would not be terrible, either.

Add the nuts and stir to combine.

Cook an additional 15 minutes, then remove the pan from the oven and let the mix cool before storing.

Thursday, October 8, 2015

Sweet, Salty & Spicy Dessert Treats

Kir Jensen created an amazing dessert bar. Her "Seven Layers of Sin Bars" are a delicious blend of sweet and salty. I decided to tweak her recipe for this challenge to not only give you sweet and salty, but also a big POP of spice by using the Buffalo Nuts from Truly Good Foods. Kir’s recipe has sweetened shredded coconut, but I’m not a fan. So, my bars are six layers instead of seven. If you are a coconut fan, you may want to add a cup. Either way, these will be a huge hit!

Sweet, Salty & Spicy Dessert Treats
by Linda M. of Seasons to Seasonings
Inspired by Seven Layers of Sin Bars from The Sugar Cube by Kir Jensen

1 1/2 cups graham crackers, finely ground (about 12 double crackers)
3/4 cup unsalted butter, melted, plus additional unsalted butter for sides of pan
1 cup milk chocolate chips (I used Toll House)
1 cup butterscotch chips (I used Toll House)
1 cup Truly Good Buffalo Nuts
1 cup potato chips, crunched up but NOT pulverized
1 14-ounce can sweetened condensed milk

1) Preheat Oven to 350°F.

2) Line 9 x 13 baking sheet with parchment paper. Butter the sides of the pan.

3) Combine ground cracker crumbs and melted butter in large bowl, mix thoroughly.

4) Press crumbs in to the bottom of the prepared pan. It needs to be evenly spread across pan.

5) Sprinkle chocolate and butterscotch chips on top of the graham cracker crust.

6) Sprinkle the Truly Good Buffalo Nuts and potato chips over the chocolate and butterscotch chips.

7) Pour the sweetened condensed milk over the Buffalo Nuts and potato chips. Cover completely.

8) Bake for 15 minutes, rotating the pan half way through.

9) When cooled completely (about an hour), cut into squares. Will keep in an air-tight container for several days.

Wednesday, October 7, 2015

Blackened Pumpkin Seed Romesco with *Grilled Vegetables

Romesco is traditionally made with almonds, but with all the drought issues in California and knowing how much water the California almond industry uses, I’ve looked for alternative nuts and seeds in recipes. I decided to try Truly Good Foods Blackened Pumpkin Seeds in place of the almonds in a classic Romesco sauce. It’s a great substitute and I didn’t miss the almonds at all.

Romesco is a versatile sauce/condiment from Spain that is usually served at room temperature. It is great on grilled/sautéed fish, grilled chicken, grilled or steamed vegetables, and even on sandwiches! It is essentially ground almonds, roasted red bell peppers, olive oil, a bit of stale bread, some tomato, maybe a bit of chili pepper, a touch of garlic. I’ve seen it without tomato, but always with peppers, bread and almonds. Here’s my rebel version without the water-hogging almonds.

Blackened Pumpkin Seed Romesco with *Grilled Vegetables

by Woo

3 ripe tomatoes--roasted, peeled, seeded, save any liquid
1 head of garlic--roasted, pulp mashed
1 large red bell pepper (2 if small)--roasted/peeled/seeded
3/4 cup of Truly Good Foods Blackened Pumpkin Seeds
1 slice of stale bread--torn and toasted
1/8 teaspoon ground Ancho chile powder
1/4 cup of extra virgin olive oil
2 Tablespoons of sherry vinegar (or to taste)
2-4 dashes of Worcestershire (sooo not traditional)
Salt and pepper to taste

Combine first six ingredients in a food processor, pulse to combine, then process for 2 minutes. With the machine running, drizzle the olive oil and add the sherry vinegar one Tablespoon at a time. Turn off machine and taste. Adjust seasoning with a few dashes of Worcesterhsire, additional vinegar, salt and pepper. If the mixture is too thick, add a touch of water, one Tablespoon at a time.

Yields a little more than 2 cups.

*Grilled Vegetables--I used a mix of zucchini, yellow squash, asparagus, baby bellas, and shishito peppers. Brush with olive oil, season with salt and pepper. Grill over medium heat.

P.S. Don’t forget, it’s awesome on grilled fish!

Tuesday, October 6, 2015

Chipotle Cheesecake with Blackened Pumpkin Seed Crust

Several years ago, a friend brought a chipotle cheesecake to a potluck at work. I had never had a savory cheesecake before, but immediately fell in love. It was delicious! I decided to make mine with a blackened pumpkin seed crust, which goes perfectly with the smoky chipotle flavor. It is served like a cheese ball- cut out a wedge and spread it on crackers, slices of zucchini or cucumber. The cheesecake gets spicier after baking, so if you don’t want it too hot, add a little less adobo than you think you’ll need.

Chipotle Cheesecake with Blackened Pumpkin Seed Crust
by Jennifer Scantlin
Adapted from a recipe given to me by a friend

3/4 cup Truly Good Foods Blackened Pumpkin Seeds, finely ground in food processor
1/4 cup cracker crumbs (I used 8 melba crackers and ground them in the food processor)
2 Tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1 egg, room temperature
2 Tablespoons sour cream, room temperature
1 Tablespoon half and half (or milk)
1/4 teaspoon salt
2 chipotles in adobo, finely chopped
1-3 teaspoons adobo (depending on how spicy you want the cheesecake)

Preheat oven to 350°F.

For crust: combine ground pumpkin seeds, cracker crumbs, and melted butter in small bowl. Press into bottom and up sides of 7” tart pan. Bake for 10 minutes. Remove from oven and let cool while making filling. Decrease oven temperature to 325°F.

With an electric mixer, whip cream cheese until light and fluffy. Add egg, sour cream, half and half, and salt. Mix until thoroughly combined. Mix in chipotles and adobo on low speed until combined.

Pour cheese mixture into crust. Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate until ready to serve.

Truly Good Praline Pecan Ice Cream

One of my favorite memories of childhood, was heading off to Baskin Robbins on a hot summer night. My dad always got Daiquiri Ice sorbet, my mom Butter Pecan or Pralines and Cream, my brother, David, some sort of chocolate concoction and me, whatever was new (especially if it contained coconut).

I also remember when my dad came home with one of those hand crank ice cream machines. You know, the one that you put rock salt in and it seemed to take days to make some sort of ice cream soup. It was well worth it, though.

A few years back, I received my first electric ice cream machine (from my brother, of course) and I've been hooked ever since. I'm always trying to come up with an excuse to make some. When I read about the various nut and seeds we were going to receive. I immediately signed up for ice cream. I've already made 2 batches and can't seem to keep it around for more than a few days here. I'm assuming there's an ice cream fairy eating the stuff while I'm sleeping. So, keep that in mind when you make this recipe. It's decadent and guaranteed to put smiles on the faces of those who are lucky enough to get some.

Truly Good Praline Pecan Ice Cream
by Holly of Holly's Table
Adapted from Vanilla Ice Cream Recipe - David Lebovitz

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
Pinch of kosher salt
Pinch of nutmeg
1 vanilla bean, split lengthwise with a paring knife to expose seeds
5 large egg yolks
1 cup of Truly Good Foods Praline Pecans, roughly chopped

In a medium non-stick pan, over medium-low heat, warm the milk, sugar, 1 cup of the heavy cream, kosher salt, nutmeg and split vanilla bean. Stir often to avoid sticking and burning. When the mixture is hot, remove from heat, cover and let steep 1 hour.

Place the other cup of cream in a bowl.

Re-warm the vanilla milk over low heat. Do not let boil. In a small bowl, whisk the egg yolks until well blended. Remove vanilla bean. Ladle in half a cup of the warm milk to temper the eggs. Pour the egg mixture back into the remaining warmed milk and stir well. Heat over medium-low heat until it thickens and just coats the back of a spoon or spatula.

Strain the mixture into the cream. Scrape the seeds from the vanilla bean and mix into the custard. Place the bowl into an ice bath and continue to whisk until chilled. Cover bowl and chill in refrigerator overnight.

On the next day, pour the custard into your ice cream maker. Mix about 15-20 minutes (or according to your machines directions) until it forms a soft ice cream. Add the praline pecans and mix another 5 minutes or until thoroughly blended. Scoop ice cream into a freezer-safe container and freeze until firm.

Serve with additional pecans if desired.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Monday, October 5, 2015

Cherry and Arugula Salad with Goat Cheese and Praline Pecans, Lemon Basil Vinaigrette

I love the combination of tangy and sweet together. This salad fits that perfectly with the tangy Lemon Basil Vinaigrette and the sweet crunchy Truly Good Foods Praline Pecans. Fresh cherries are seasonal, so if you want to toss this up in the fall, just soak some dried cherries in orange juice for about 30 minutes then drain off the liquid.

Cherry and Arugula Salad with Goat Cheese and Praline Pecans, Lemon Basil Vinaigrette
by Tracy Hersh

Lemon Basil Vinaigrette:
1/4 cup lemon juice, freshly squeezed
6 Tablespoons olive oil
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 Tablespoons orange juice
1/2 teaspoon mustard powder
Salt to taste
Pepper to taste

2 cups fresh cherries, pitted and sliced in half
5-ounce package arugula
1/2 pound Truly Good Foods Praline Pecans
8 ounces goat cheese

Combine all vinaigrette ingredients in a bowl and whisk until emulsified. Toss cherries and arugula with 1/4 cup of Lemon Basil Vinaigrette. Divide tossed ingredients on to 4 salad plates, sprinkle with goat cheese and Truly Good Foods Praline Pecans. Serve.

Friday, October 2, 2015

Banana, Oatmeal and Pumpkin Seed Breakfast Cookies

Nuts, nuts and more nuts! Who doesn't like nuts? They are so versatile. Our sponsor, Truly Good Foods, supplied us with four different kinds of nuts. The hardest part of this challenge was figuring out which to choose to bake with. I certainly enjoyed trying them all so I could come to a recipe decision. This is a very simple recipe. Children would love to help make these. If these are for children, one may want to use semi-sweet chocolate chips instead of the dark chocolate chips. I decided to call these breakfast cookies so that I could have cookies for breakfast. After all, it’s like having oatmeal and banana for breakfast, right? These are great for an on-the-go breakfast, which is how I eat breakfast during the week.

Banana, Oatmeal and Pumpkin Seed Breakfast Cookies
by Sharyl
Adapted from Taste of Home's Banana Oatmeal Cookies

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar – lightly packed
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (buy 3 large to be sure)
1 3/4 cups quick-cooking oats
1 cup dark chocolate chips
1/2 cup chopped or whole Truly Good Foods Blackened Pumpkin Seeds

In a bowl, combine the first seven ingredients. Add butter and lightly mix. Add egg, vanilla extract, bananas, oats and mix well. Stir in chips and pumpkin seeds. Refrigerate for about one hour before baking. I actually kept the cookie dough refrigerated in a Tupperware for about a week and baked them as I wanted them.

Drop by tablespoonfuls, or use a scoop, onto greased baking sheets. I used my Zeroll Medium Scoop (the red one). Bake for 13-15 minutes at 375°F. Cool on wire racks. These cookies are actually moister after a day or two.

Thursday, October 1, 2015

Buffalo Wings with Honey Garlic Glaze's my favorite season. Cooler weather, changing leaves and football games. And what's Sunday football without yummy snacks? When I tasted the Buffalo Nuts from Truly Good Foods, right away I thought of Buffalo wings. Wings are a perfect snack while watching the big game. This version is a little different from what someone might normally expect from a Buffalo wing. These wings actually get their spice from the Buffalo nuts, plus they're baked and not fried. The combination of spicy from the nut coating and sweet from the honey glaze go really great together. This recipe could easily be doubled if you have a bigger crowd.

Buffalo Wings with Honey Garlic Glaze
by Susan W.

1 1/4 cups Truly Good Foods Buffalo Nuts
2 Tablespoons all-purpose flour
2 pounds chicken wings
4 Tablespoons butter

Preheat oven to 400°F.

Place Buffalo Nuts in food processor and process until finely ground. Add 2 Tablespoons of flour and pulse a couple more times. Pour the ground nuts into a shallow dish.

Rinse and dry wings thoroughly. Melt butter in a shallow microwave-safe dish (I used a glass pie plate). Toss wings around in melted butter, coating thoroughly.

Roll butter-coated wings in the ground nuts, coating thoroughly (I had just enough ground nuts for my wings). Place a flat baking rack on a foil-lined baking sheet and spray well with non-stick cooking spray. Carefully place wings on rack (don't let them touch one another). Bake wings for 35 minutes (after this point, you'll start glazing). While they're cooking during the 35 minutes, make your glaze.

Honey Garlic Glaze
by Susan W.

2 Tablespoons butter
2 cloves garlic, minced fine
1 1/4 cups honey
3 teaspoons soy sauce

Melt butter over medium heat. When sizzling a little, add minced garlic and cook for about 20 to 30 seconds (don't let the garlic brown). Remove from heat and quickly whisk in honey and soy sauce. Warm for 2 minutes over simmer. Remove from heat to cool while the wings finish baking

After the wings are done at the 35 minute mark, drizzle a quarter of the glaze over the wings and return to the oven for 5 minutes. Repeat one more time with another quarter of the glaze. The wings will have baked for a total of 45 minutes.

Pull the wings out of the oven and carefully move to a serving plate. At this point, you can either serve the remaining glaze on the side for dipping, or you can use my preferred way to eat them...just pour glaze all over the wings, get a few extra napkins and get your fingers messy! Enjoy!