recipes
Power Family Favorites with Peanut Protein
Last Updated on June 6, 2024 by Daily News Staff
(Family Features) Soaking up some sun and sharing a meal with family and friends brings people together, especially when favorite recipes are on the table. Whether there’s a cause for celebration or a gathering of loved ones is simply overdue, serving up delicious dishes is a sure bet to get everyone involved.
These flavorful Mexinut Dip, Beef and Peanut Empanadas with Chimichurri, Asian Peanut Slaw and Peanut Butter Banana Pops recipes are ideal for the whole family. Starting with a spicy dip best paired with corn chips or crackers, hungry guests can work their way up to the main course of savory empanadas served alongside a tangy Asian slaw. Finally, kids and adults alike can cap off the celebration with a sweet, fruity dessert.
Leaning into a versatile ingredient like peanuts, which make all these dishes possible, can take your gatherings to the next level. They complement a wide range of recipes from appetizers and snacks to main courses and desserts.
Plus, they contain 26% protein and fulfill approximately 30% of a 4-6-year-old’s and 26% of a 7-10-year-old’s recommended daily allowance per serving, making them a kid-favorite source of energy. They contain six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.
Often referred to as “nutrition in a nutshell,” there’s a good chance your peanut supply came from the United States’ leading grower: Georgia. With approximately 4,000 active peanut farmers, the state produces 52% of the country’s peanuts.
To find more family-friendly recipe ideas powered by peanuts, visit GAPeanuts.com.
Mexinut Dip
Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup
- 1 can (11 1/2 ounces) condensed bean with bacon soup
- 1 cup shredded cheddar cheese
- 1 can (10 ounces) tomatoes and green chiles
- 2 tablespoons finely chopped onion
- 1 tablespoon hot chili powder
- 1/2 cup peanut butter
- corn chips or crackers
- In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
- Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
- Stir before serving with corn chips or crackers.
Beef and Peanut Empanadas with Chimichurri
Recipe courtesy of “Set the Table” on behalf of the Georgia Peanut Commission
Yield: 30-40 small empanadas
Spicy Beef and Peanut Empanadas:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 teaspoon red pepper flakes
- 1 large garlic clove, minced
- 1/3 cup golden raisins
- 1/2 cup raw Georgia Peanuts
- 2 tablespoons pickled jalapenos, chopped
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water, plus additional for sealing dough
- salt, to taste
- pepper, to taste
- 2 packages pie crust
- 1 egg white, in small bowl
Chimichurri:
- 1/3 cup flat leaf parsley
- 1 teaspoon dried oregano
- 3 garlic cloves, peeled and roughly chopped
- 1/4 cup red wine vinegar
- 1 tablespoon red pepper flakes
- 1/2 cup olive oil
- salt, to taste
- pepper, to taste
- To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in Worcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.
- Preheat oven to 375 F.
- Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
- Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
- Holding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.
- Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
- Bake 20-25 minutes on upper rack.
- To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.
Asian Peanut Slaw
Recipe courtesy of the Georgia Peanut Commission
- 1 can (11 ounces) mandarin oranges
- 1/4 cup Asian sesame dressing
- 2 tablespoons creamy peanut butter
- 1/4 teaspoon crushed red pepper
- 1/2 cup coarsely chopped dry roasted peanuts
- 1 bag (16 ounces) three-colored deli slaw mix
- chow mein noodles
- Drain juice from mandarin oranges into mixing bowl and reserve oranges.
- In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
- Garnish with chow mein noodles before serving.
Peanut Butter Banana Pops
Recipe courtesy of registered dietitian Annessa Chumbley on behalf of the Georgia Peanut Commission
Yield: 8 pops
- Craft sticks
- 4 firm, ripe bananas, peeled and halved crosswise
- 1 cup melted chocolate wafers
- 1/2 cup finely chopped peanuts
Toppings:
- unsweetened coconut flakes (optional)
- chopped dried pineapple (optional)
- chopped dried strawberries (optional)
- melted peanut butter chips (optional)
- Insert one craft stick into each banana half. Place eight banana pops in single layer on small tray covered with parchment paper. Place tray in freezer at least 4 hours or overnight.
- Pour melted chocolate into bowl. Dip each frozen banana into bowl, turning to coat. Lay chocolate-covered bananas back on parchment paper. Sprinkle with chopped peanuts. Sprinkle with coconut flakes, pineapple and strawberries, if desired. Drizzle with melted peanut butter chips, if desired.
SOURCE:
Georgia Peanut Commission
https://stmdailynews.com/category/food-and-beverage
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Beverages
Grazing and Gifting: Sweet Solutions for the Holiday Rush
Grazing and Gifting: hMake holiday entertaining and gifting easy with Florida Citrus. Discover delightful recipes—like Scallops with Grapefruit Butter and Citrus Salad with Burrata—and send sweet, healthy citrus gift baskets to loved ones for a memorable, stress-free season.
Grazing and Gifting: Sweet Solutions for the Holiday Rush
(Family Features) If you feel yourself slipping into the last-minute rush of the holiday season, still searching for dazzling recipes and abundant gifts, rest assured – you’re not alone. Light, refreshing ingredients for spectacular meals are just a click away, and they can make for the perfect presents, too.
Abundantly sweet and simple, Florida Citrus Gifts are a simple way to share holiday cheer with family, friends and loved ones. From cheerful boxes to beautiful baskets and more, they offer options in all shapes and sizes, loaded with freshly picked tangerines, grapefruits, oranges and mandarins. They’re easy to send and even easier to enjoy, providing a one-of-a-kind (and healthy) way to share holiday cheer in memorable meals like Scallops with Florida Grapefruit Butter, sure to become a household favorite for years to come. Pair it with a light and refreshing Florida Citrus Salad with Burrata featuring fresh grapefruit and oranges mingling with peppery arugula and creamy burrata to bring a bit of balance to holiday dining. No festivity is complete without libations, and this Florida Grapefruit Brandy Sour can be a staple at your beverage station. Just mix freshly squeezed Florida Grapefruit juice with brandy, simple syrup, bitters and egg white (for froth) then finish with sparkling water. Find deliciously thoughtful ways to share the sweetness of the season with loved ones by visiting PickFLA.com, which features an interactive map to find a range of gift options that fit your holiday needs. 
Florida Grapefruit Brandy Sour
Recipe courtesy of the Florida Department of Citrus Prep time: 5 minutes Servings: 1- 1 3/4 ounces brandy
- 2 1/2 ounces freshly squeezed Florida Grapefruit Juice
- 1/3 ounce simple syrup, or to taste
- 2 dashes bitters
- 1 egg white
- ice cubes
- 1 ounce sparkling water
- Florida Grapefruit twist, for garnish
- In cocktail shaker, add brandy, Florida Grapefruit juice, simple syrup, bitters and egg white. Shake vigorously 15-20 seconds to create frothy texture.
- Add ice cubes to shaker and shake 15 seconds to chill drink.
- Strain into chilled coupe or rocks glass filled with fresh ice.
- Pour light splash of sparkling water over top to enhance effervescence.
- Garnish with grapefruit twist.
Scallops with Florida Grapefruit Butter
Recipe courtesy of the Florida Department of Citrus Prep time: 30 minutes Cook time: 3 minutes Servings: 4- 2 Florida Grapefruit
- 1 fennel bulb
- 3 tablespoons olive oil, plus additional for searing, divided
- 1 tablespoon sherry vinegar
- 1/8 teaspoon, plus 1 pinch, salt, divided, to taste
- 1/8 teaspoon, plus 1 pinch, pepper, divided, to taste
- 1 small bunch fresh cilantro
- 12 scallops with empty shells
- 1 tablespoon butter
- Peel and cut one Florida Grapefruit into segments. Squeeze remaining grapefruit and reserve juice.
- Wash and finely chop fennel. In bowl, mix fennel with olive oil, sherry vinegar and 1 pinch salt and pepper.
- Mix and add fresh cilantro. Keep a few leaves for garnish.
- In hot frying pan, drizzle with olive oil then sear scallops 1 minute on each side.
- Remove scallops from pan then deglaze with reserved Florida Grapefruit juice. Let it simmer slightly and add butter to make sauce. Add 1/8 teaspoon salt and pepper.
- Place 1 tablespoon fennel salad in washed shell, top with three scallops and coat with grapefruit butter.
- Finish with reserved cilantro leaves and fresh grapefruit segments.
Florida Citrus Salad with Burrata
Recipe courtesy of the Florida Department of Citrus Florida Citrus Vinaigrette:- 1/3 cup Florida Grapefruit Juice
- 1/3 cup Florida Orange Juice
- 2 teaspoons orange zest
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons shallots
- sea salt, to taste
- fresh pepper, to taste
- 1 red onion, thinly sliced
- 1/2 cup white vinegar or cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 Florida Grapefruit, peeled and cut into segments
- 3 oranges, peeled and cut into segments
- 1 bunch radishes, sliced thin and cut into sticks
- 1/3 cup pistachios, grilled and coarsely chopped
- 1 cup arugula
- 2 tablespoons dill, chopped
- sea salt, to taste
- pepper, to taste
- 8 ounces burrata
- To make vinaigrette: In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
- To make pickled onion: Place sliced onion in airtight canning jar.
- In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion. Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
- To make burrata salad: In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
- Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Last Updated on December 12, 2025 by Daily News Staff
Balance Fall Comfort Foods with a Lighter Bite
(Family Features) Before turning your attention to the comfort of filling soups and slow-cooked meals, give warmer weather one last hurrah. If you have any garden veggies leftover, this Cucumber and Tomato Salad offers a light, tasty dish that’s perfect for packing to the office. Discover more recipe ideas for any season at Culinary.net.
Cucumber and Tomato Salad
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 3 medium or large cucumbers
- 2-3 vine tomatoes
- 1/2 cup chopped red onion (optional)
- 1/3 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon fresh minced dill
- 1 tablespoon mayo
- salt, to taste
- pepper, to taste
- 1/4 cup shredded Parmesan cheese
- Peel and slice cucumbers. Deseed, if desired. Coarsely chop into bite-size pieces. Slice and chop tomatoes. Place cucumbers and tomatoes in large bowl with chopped onions, if desired.
- To make dressing: In separate bowl, mix apple cider vinegar, olive oil, sugar, onion powder, garlic powder, dill and mayo. Season with salt and pepper, to taste. Pour over cucumber mixture and mix well.
- Top with shredded Parmesan cheese and serve.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Food and Beverage
Gingerbread Honey Cupcakes: A Sweet Spin on Tradition
Bake up holiday joy with Gingerbread Honey Cupcakes! This easy recipe swaps molasses for raw honey and features a luscious honey cream cheese frosting—perfect for festive gatherings.
Gingerbread Honey Cupcakes: A Sweet Spin on Tradition
(Family Features) In a holiday season crowded with everything from mouthwatering cakes, cookies and pies to “fa-la-la-la” forgettable fruitcakes, the dessert table can bring you comfort and joy or sweet-tooth dismay. Here’s the secret to spicy, sweet cupcakes that “sleigh” at the dessert table: These gingerbread cupcakes with honey cream cheese frosting swap molasses for raw honey to deliver bold flavor and buzzworthy bragging rights. Just like most legendary desserts, every drop of Busy Bee Raw Honey comes with a story. Sourced entirely in the U.S. and tested for safety, quality and three times for purity, it comes with a peel-away back label and Real Honey Code so you can trace your honey’s journey from flower to hive to your holiday dessert table. To bring the journey to your home this holiday season, visit BusyBeeHoney.com to find more inspiration, information and availability.
Gingerbread Cupcakes with Honey Cream Cheese Frosting
Yield: 12 cupcakes- 1 3/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup Busy Bee Raw Honey
- 1 egg, lightly beaten
- 1/2 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup Busy Bee Raw Honey
- 1 teaspoon vanilla extract
- 4-6 cups powdered sugar
- Preheat oven to 350 F.
- Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, whisk flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt.
- In large bowl, using hand or stand mixer, beat softened butter and honey until smooth and slightly fluffy, 1-2 minutes. Beat in egg then mix in buttermilk and vanilla until combined.
- Add dry ingredients to wet mixture and stir gently until no streaks of flour remain; don’t overmix.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20-22 minutes, or until toothpick inserted in center of cupcake comes out clean.
- Let cupcakes cool in pan about 5 minutes then transfer to wire rack to cool completely.
- To make frosting: Beat cream cheese and butter until smooth and creamy. Add honey and vanilla then gradually beat in powdered sugar until fluffy, spreadable and reaching desired sweetness. Chill for firmer consistency before piping or spreading, if desired.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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