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Sweeten up your homegate
Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.
Chocolate Brownies: 1/2 cup (1/4 pound) butter 2 ounces unsweetened chocolate, chopped 1 cup Domino Golden Sugar 1/2 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour
Peanut Butter Marble: 1/4 cup natural (no added sugar) peanut butter 4 tablespoons butter, softened 1/2 cup Domino Golden Sugar 1 egg 1/4 teaspoon vanilla extract 1/4 cup all-purpose flour 1/4 teaspoon baking powder powdered sugar, for topping (optional)
Directions: Heat oven to 350 F. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.
Pop up a celebratory snack
Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.
As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the bag, Americans consume 15 billion quarts of this whole grain each year.
Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and it’s budget-friendly.
Add in popcorn’s irresistible smell, taste and versatility, and it’s easy to understand its popularity. With so many different ways to eat it – plain, buttery or loaded with goodies like these Toffee Almond Chocolate Popcorn or Churro Popcorn versions – popcorn fits many moods and occasions.
Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes at popcorn.org.
Toffee Almond Chocolate Popcorn
Total time:15 minutes, plus 30 minutes chilling time Servings: 4
Directions: In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated. Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.
Substitution: Use dark chocolate for milk chocolate, if preferred.
Directions: In small bowl, mix granulated sugar, powdered sugar and cinnamon. In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar. In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.
Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.
Ingredients: 2 cups vegetable broth 2 cups water 1 cup whole-grain sorghum 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced fresh parsley 1 1/2 teaspoons lemon zest 1/2 teaspoon salt 1/2 teaspoon pepper 1 pork tenderloin (16 ounces), trimmed of fat 1 medium sweet potato, peeled and cut into 1/2-inch pieces 1 cup kidney beans, rinsed and drained 1/2 cup dried cranberries 1/2 cup pecan halves
Directions: Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender. In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside. Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes. Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through. Slice pork tenderloin and serve with warm sorghum salad.
Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).
Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Just wing it
Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.
Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.
Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.
Visit Culinary.net to find more touchdown-worthy tailgate recipes.
Game Day Chicken Wings
Total time: 50 minutes Servings:4 Ingredients: 1/2 cup butter, cubed 1/3 cup flour 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 10 chicken wingettes, thawed dipping sauces (optional) fresh parsley (optional)
Directions: Preheat oven to 425 F. Line baking sheet with foil. Arrange butter cubes on foil. In medium bowl, combine flour, paprika, garlic powder, salt and pepper. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet. Bake wings 30 minutes. Turn wings over and bake 15 minutes, or until crispy and fully cooked. Serve with dipping sauces and sprinkle with fresh parsley, if desired.
