Recipes

<strong>4 Tasty Recipes to Celebrate National Peanut Butter Day</strong>

Peanut butter is a nationwide sensation, and for a good reason. Whether you prefer it crunchy or smooth plain or with chocolate or jelly, we unite on January 24^th and pick our spreading knives to celebrate National Peanut Butter Day.

According to the American Peanut Council, peanuts are America's 12^th most valuable cash crop, and the market is valued at $1 billion. Most of the peanuts produced in the U.S. are for edible consumption. The most popular products are peanuts, peanut butter, and peanut candy. However, peanut butter accounts for half of the peanuts' use as a nutritious and economical spread for adults and children. ¹

Peanut butter is an excellent source of protein, healthy fats, and essential vitamins and minerals such as Vitamins B6 and E, niacin, iron, and calcium. ²It is commonly used as a spread but also in making cookies and baked goods.¹

History of the National Peanut Butter Day

Initially, peanuts were considered animal feed until the late 1800s. It became widely used in the 20^th century owing to inventions in cultivating and processing peanuts.²

There is a theory that in the 1840s, Rose Davis started making peanut butter. Another theory claims that Gilmore Edison, a Canadian Chemist was the first person to file a patent for peanut candy in 1884.³Edson invented a process of making peanut paste from roasted peanuts using two heated plates.

Important dates

In 1895, Dr. John Kellogg, a health food specialist, patented a method of processing raw peanuts into peanut butter. ²
In 1901, Julia Davis wrote the first peanut butter and jelly sandwich recipe, which was published in the Boston Cooking School Magazine.³
In 1903, Dr. Ambrose Straub filed a patent for the first ever machine for making peanut butter. ²
1n 1904, peanut butter was introduced to the audience at the St Louis World’s Fair at the concession stand.³

The person who is known to create the peanut butter we use today is Joseph Rosefield. In 1922, Rosefield created a homogenization process that ensured peanut oil did not separate from peanut solids. He later sold his patent to a company that started making the Peter Pan Peanut Butter.

Rosefield started Rosefield Packing Company, where he sold Skippy Peanut butter and is known for supplying the military during World War 2 . The delicacy became part of the Armed Forces rations during the war, and it is believed that the military popularized the use of peanut butter in the U.S.¹

Interesting Facts about Peanut Butter

The three most famous brands of peanut butter are Jif, Skippy, and Peter Pan in that order and they control most of the sales.³
About 72% of people prefer smooth peanut butter over chunky one. However, men are more likely to pick chunky peanut butter than women.³
Women are more likely to pick the best performing brand. In contrast, men prefer to choose smaller ones.³

How to Observe National Peanut Butter Day

The best way to observe the day is to use peanut butter in all meals. Start with a smoothie or spread on toast in the morning, use it for salad dressing or a dip at lunchtime, and use it to make dessert for dinner. Don’t forget to share the meals with your friends and family, and also share your recipes on social media with the hashtag peanut butter and #NationalPeanutButterDay. Here are four tasty recipes you can try out.

1. Peanut Butter Fruit Toast

Can we drop the plain and boring breakfast toast for a minute and try something new with peanut butter? The fruits and whole grain bread are everything you want for a healthy, sumptuous morning meal.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients

2 slices whole grain bread
1 cup sliced freeze dried strawberries
2 kiwis, sliced
1 tablespoon honey
2 tablespoons peanut butter
¼ cup vanilla yogurt

Directions

Toast bread until light brown for about 2-3 minutes.
Smear the peanut butter on one side of the toast. Add ½ the yogurt to the peanut butter.
Layer the fruits and drizzle honey for a sweeter taste. Serve!

2. Healthy Peanut Butter Fruit Dip

This peanut butter fruit drip is healthy, low-calorie, and low-fat. It goes well with crisp carrots and apples.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients

5 ounces. vanilla Greek yogurt
2 tablespoons honey
2 tablespoons peanut butter
2 tablespoons chia seeds
⅛ teaspoon cinnamon, ground
½ cup freeze dried apples
½ cup dried carrots

Directions

Add peanut butter, yogurt, cinnamon, and honey to a bowl and whisk. Ensure to blend everything properly until smooth.
Fold the chia seeds in the dip. Serve with freeze dried strawberries, raspberries, apples, carrots, or bananas.

3. Peanut Butter Cake

Peanut butter cakes are ten times delicious. The wholesomeness of this oven-baked good will send you looking for a second serving.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients

½ cup freeze dried raspberries
½ cup freeze dried strawberries
6 oz. all-purpose flour
1 teaspoon baking powder
6 oz. almonds, ground
¼ cup 4 tablespoon peanut butter
2 whole eggs
½ teaspoon vanilla
½ teaspoon sea salt (flakes)
2 oz. brown sugar
2 oz. melted butter

Directions

Preheat your oven to 350°F. Grease a loaf pan and set aside.
Rehydrate the berries. Sprinkle a tablespoon of sugar and mix properly with all the berries. Set aside for 10 to 15 minutes.
Add almonds, baking powder, peanut butter, and flour to a bowl. Whisk well and set aside.
Mix the remaining sugar and melted butter in a large bowl until smooth without lumps. Beat and add one egg after another while whisking. Add vanilla and salt and whisk properly.
Mix the dry ingredients gently into the wet mixture in two batches. Ensure to mix it properly.
Add the berries into the batter while leaving 6-8 raspberries out. Fold them in gently.
Pour the batter into the pan and bake for 30 minutes. A skewer inserted in the cake should come out clean to show doneness.
Allow the cake to sit for 5 minutes while still in the pan. Invert it to cool over a wire rack. Cut into pieces and serve.

4. Banana, Blueberry and Peanut Butter Smoothie

Bananas, blueberry, and peanut butter give a tasty yet healthy drink without too much sugar. Take it anytime, with anything!

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients

1 ½ freeze dried bananas
½ cup peanut butter
2 cups milk
A cup of ice cubes
2 tablespoons honey
1 teaspoon cinnamon
1 cup freeze dried blueberries

Toppings:

Freeze dried blueberries
Freeze dried banana slices
Peanut butter drizzle
Granola

Directions

Add peanut butter, milk, bananas, blueberries, cinnamon, honey, and ice cubes into a blender. Blend for 3 minutes until smooth.
Add granola. Drizzle peanut butter and top with freeze dried banana and berries.

Whether you like it crunchy or smooth, peanut butter makes a nutritious addition to your meals. Did you make these recipes? Do share your feedback in the comment section below.

References

5 Lunch Recipes to Enjoy With the Fam on “Take Your Parents to Lunch” Day

Let's be honest: Οnce they reach a certain age, teenagers believe that spending time with their parents is boring and uncool. However, experts⁽¹⁾ agree that family group activities, such as shared meals, benefit kids and adults by strengthening their bond and developing a deeper connection.

And that's why National "Take Your Parents to Lunch" Day⁽²⁾ is becoming more popular each year. The annual holiday poses an excellent opportunity for parents and kids to bond over lunch, whether at the school cafeteria or a nearby park (picnic, anyone?).

So, to help you join the celebrations and create unique memories with your kid, we rounded up five easy lunch recipes that'll make this year's National “Take Your Parents to Lunch” Day all the more precious.

What is National "Take Your Parents to Lunch" Day?

Celebrated on October 14th, National "Take Your Parents to Lunch" Day is an annual event where parents share a meal with their kids, usually at the school's cafeteria. However, that doesn't mean you can't take the celebrations elsewhere as a park picnic would also be a great idea.

The purpose of this event is to give parents and children the chance to spend some quality time together - considering both tweens/teens these days often have little (or no) time to engage with their families.

Of course, spending time as a family is just one of the perks, as parents can also get a glimpse of their children's school lives and learn more about them. For example, they can learn about their favorite foods and those that never touch their plates.

5 Easy Lunch Recipes for National “Take Your Parents to Lunch” Day

1. BBQ Chicken Burrito

When it comes to making a meal that no kid (or grown-up) can resist, burritos are a no-brainer. This easy version calls for BBQ-flavored chicken and cheese, a combo guaranteed to wow everyone's palate. Don't be afraid to add cilantro to the mix. Picky eaters will hardly notice it in this medley of flavors.

Ingredients:

1 1/2 cups textured soy protein (TSP) chicken bits
3 cups Colby jack cheese, shredded
2 tbsp dried onions
3/4 cup BBQ sauce
6 flour tortillas
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
Salt & pepper, to taste

Directions:

1. Add the chicken, onion, and 2 cups of warm water to a bowl and soak for 15 minutes. Drain water and squeeze gently to remove excess water. Set aside.

2. Heat the olive oil in a saucepan over medium heat and sauté the chicken-onion mixture for 5 minutes. Transfer to a bowl, add the BBQ sauce, and season with salt and pepper. Toss to combine.

2. Microwave the tortillas to make them pliable and divide the mixture between them equally. Top with cheese and cilantro and roll them up burrito-style.

3. Wrap in foil and bake for 10 minutes in a preheated oven at 350^oF so that the cheese melts. Remove from the oven and pack for lunch.

2. Corn & Tomato Pasta Salad

If you don't have enough time to spend in the kitchen, then salad is the way to go. But, we're not talking about the bland, all-green piles of lettuce. This lunch recipe features corn, tomato, and pasta. The best part is that it also travels well. So, it's perfect for a picnic (if you plan on skipping the school's cafeteria).

Ingredients:

1 package of uncooked elbow macaroni
1 cup halved cherry tomatoes
1/2 cup dried corn
1 tsp dried jalapeno peppers (optional)
1/3 cup Feta cheese or queso fresco, crumbled
1/4 cup fresh parsley, chopped
1/4 cup lime juice
3 tbsp olive oil
Salt & pepper

Directions:

1. Add the corn and 1 cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain, and squeeze gently to remove excess liquid. Set aside.

2. Cook the pasta according to the package's instructions. Drain and rinse the pasta under cold water. Transfer to a large bowl.

3. Add the remaining ingredients and toss to combine. Cover with a tight lid or plastic wrap and pack for lunch.

3. Tortellini Tomato Soup

Soup may not be the perfect candidate for your kiddo's lunchbox. But if the weather is cold (which will be since it's October), soup is a great way to warm up from the inside out. The added pasta also makes the dish less watery. So, there's little chance of spilling it, anyway.

Ingredients:

One package of cheese tortellini
1 cup tomato basil soup mix
4 cups whole milk
1/2 cup parmesan cheese, grated
1 tsp smoked paprika
Salt & pepper, to taste

Directions:

1. Cook the pasta according to the package's instructions. Drain and rinse under cold water. Set aside.

2. Add the milk to a pot and bring it to a simmer. Stir in the tomato soup mix and cook for another 5 minutes, stirring frequently.

3. Stir in the pasta and parmesan cheese and season with paprika, salt, and pepper. Transfer to insulated bowls to keep the soup warm and pack for lunch.

4. Caramelized Sausage & Onion Baguette Sandwich

A step-up from the usual ham-and-cheese sandwich, this lunch recipe will appeal to the kid (and parent) with an adventurous palate. The sandwich is also smeared with mustard and stuffed with lettuce for a flavorful crunch.

Ingredients:

1 French baguette
1 cup textured soy protein (TSP) sausage bits
2 tsp wholegrain mustard
1/3 cup dried onions
3 tbsp balsamic vinegar
4 tsp olive oil
A handful of iceberg lettuce
Salt, to taste (optional)

Directions:

1. Add the sausage and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Set aside.

2. Heat the olive oil in a small saucepan over medium heat. Add the sausage, onion, and balsamic vinegar to the pan and reduce the heat to low. Cook for 10 minutes, frequently stirring, until most of the liquid has reduced to a thick sauce. Remove from the heat and set aside.

3. Slice the baguette down the middle and spread the mustard on one side. Spoon the sausage-onion mixture, top with the lettuce, and season with salt (if needed). Wrap in foil and pack for lunch.

5. Carrot Cake Blondies

No lunch is complete without dessert. So, why not round out your meal with this easy blondie recipe? Featuring almost a cupful of carrot, the treat is as healthy as it is delicious. For a wow-worthy presentation, serve it with a scoop of cream cheese frosting on top and a teaspoon of chopped nuts.

Ingredients:

3/4 cups unsalted butter, melted
1 1/4 cups brown sugar
1 egg
1 tsp vanilla extract
1/3 cup dried carrots
1 1/4 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp salt
2/3 cup chopped nuts of your choice

Directions:

1. Add the carrots and 1 cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain, and squeeze gently to remove excess liquid. Set aside.

2. Meanwhile, preheat the oven to 350^oF. Line an 8x8 baking sheet with parchment paper. Set aside.

3. Add the butter and sugar to a bowl and whisk until smooth. Stir in the carrots, egg, and vanilla extract. Whisk to combine.

4. Stir in the flour, salt, cinnamon, and nuts and mix well to combine.

5. Transfer the batter to the baking pan and bake for 20-23 minutes or until a toothpick inserted in the blondie comes out clean. Remove from the oven, let cool completely, top with cream cheese frosting, and pack for lunch.

Which lunch recipes would you like to try for "Take Your Parents to Lunch" Day? Let us know in the comments down below!

References:

3 Pizza Recipes for National Pepperoni Pizza Day

September 20 is National Pepperoni Pizza day. It’s that time of the year again when you can get super excited about cheesy, saucy, mouthwatering pepperoni pizza. You may wonder what could be so special about this seemingly ordinary Tuesday in September. Let me tell you. Nothing is more American than pepperoni pizza. The combination of cheese, tomato sauce, and pepperoni is genuinely remarkable.

Looking for something a little different than your typical pepperoni pizza? We’ve got you covered. Here are 3 hearty pizza recipes for you if you want to make your version of hot pepperoni pizza at home. But first, there’s a slight twist: the toppings.

How to Make Pepperoni Pizza with Fruit and Vegetable Toppings

Ditch the typical pizza toppings that contain processed foods and give a chance to healthy veggies and fruits to wow you with their colors and flavors. Wondering where to get fruits and veggies that may not be in season? Don’t Worry, because we offer the best quality freeze dried fruits and veggies and guarantee availability even if they are out of season. Rehydrate the fruits and vegetables, dry them thoroughly before layering on the pizza, chill them first, and add them to the pizza just before serving.

Vegetable pizza toppings

Onions
Kale
Bell peppers
Spinach
Zucchini
Mushrooms
Arugula
Eggplants

Fruits pizza toppings

Combo 1

Combo 2

Mandarin oranges
Coconut flakes
Pineapples
Mango
Bananas

Others

Blackberries
Apples

1. Homemade Pepperoni Pizza

Try this hearty pepperoni pizza recipe with your favorite toppings. It will be ready in less than 1 hour.

Ingredients

2 cups shredded mozzarella cheese
1 teaspoon active dry yeast
8 oz. ground beef
1 teaspoon sugar
1 cup warm water
¼ cup canola oil
Salt to taste
3 cups flour
½ cup dried onion
1 cup tomato sauce
3 teaspoons dried oregano
½ tablespoon dried basil
½ cup organic dried green pepper
1 cup shredded mozzarella cheese
6 ounces of your favorite pepperoni

Directions

Mix the sugar and yeast in water in a mixing bowl, then set aside for about 4 minutes. Pour in the oil and salt. Then stir in 1 cup of flour at a time. Combine to form a dough. Knead the dough on a floured surface for about 3 minutes until elastic.
Put the dough in a greased bowl and turn until greased on all surfaces. Cover and place in a warm for about 40 minutes to double in size.
Meanwhile, sautée the beef and onion over medium heat until the steak is cooked and forms into crumbles; drain.
Prepare a 12-inch pizza pan
Punch down the dough and split it in half. Place one-half of the dough in the pizza pan.
Spread the pepperoni and mozzarella over the crust. Add the toppings, then bake at 400°F for about half an hour or until the crust is gently browned.

2. Easy Fruit Pizza

This fruity pizza is bound to be a hit with the whole family. It’s the real meaning of having your cake and eating it: sweet but healthy.

Ingredients

Pizza Crust

5 cups all-purpose flour
1 cup brown sugar
1 cup softened butter
1 cup sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon baking powder
1 tablespoon salt

For frosting

16 oz. cream cheese
2 cups powdered sugar

Directions

Pizza Crust Instructions

Preheat the oven to 375°F.
Combine the sugar and butter. Beat in eggs and vanilla until well combined. Add all the dry ingredients and combine to form a dough. Put the dough into a large basin and wrap it in plastic wrap. Chill for 1 hour.
Use a rolling pin to make a large circle. Then, place on a pizza pan or prepared stone sprayed with non-stick cooking spray. Using your hands, press the dough evenly on the pizza pan.
Bake for 15 minutes or until the edges and top start to brown. Set aside to cool before adding the topping.

Frosting Instructions

Mix cream cheese and powdered sugar until smooth. If you want a sweeter frosting, you can add more powdered sugar.
Spread on a cooled sugar cookie crust.

For Fruit Toppings

Use freeze dried strawberries, raspberries, peaches d ices, blueberries, and kiwi Fruit. Add the fruits just before serving, and then sprinkle with coconut flakes. Decorate to your liking.

3. Veggie Pepperoni pizza

Try this mouthwatering veggie pizza at home. It combines the goodness of dried spinach, freeze dried bell pepper, cherry tomatoes, and onion.

Ingredients

1 batch of whole wheat pizza dough
1 cup pizza sauce
2 cups dried spinach
2 to 3 cups shredded mozzarella cheese
½ cup artichoke, cubed
½ cup freeze dried red bell peppers
½ cup red onion, chopped into thin wedges
½ cup cherry tomatoes, halved
½ cup pitted olives, halved
½ cup sliced almonds (optional)

To garnish: basil leaves, red bell pepper, grated parmesan cheese

Directions

Preheat the oven to 500°F. Place a rack in the upper second rack from the oven and baking steel or stone on the highest rack of the oven. Spread the pizza sauce on both crusts, leaving 1 inch of the borders uncovered.
Spread spinach over the sauce. Cover with cheese. Then top with the tomatoes, bell pepper, and other toppings over the pizza
Bake the pizza crust on the top tack for about 12 minutes until the crust is golden. Keep monitoring if you are using baking steel or stone.

September is the month of all things delicious and cheesy. Enjoy any of these pizza recipes with friends and family on National Pepperoni Pizza Day. Share your thoughts in the comments section below.

References

How to Celebrate Banana Split Day, the Tasty Way

Packed with nostalgia and a lot of ice cream, the now-classic banana split is synonymous with summer. And yes, there's plenty to love about this dessert in its classic form (whipped cream is just the beginning). But, there are also dozens of ways to enjoy the treat outside the longboat bowl. So, in honor of National Banana Split Day⁽¹⁾ (August 25th), we rounded up our five favorite banana split recipes that cover every taste and occasion, from the traditional to the unique. So, how about we push some banana split boundaries this year?

The Classic Banana Split Sundae

Before we experiment with new takes on the classic treat, let's talk about its OG ingredients. In its classic form, the dessert consists of a banana cut in half lengthwise, three scoops of ice cream (which are sandwiched between the banana halves), and is usually topped with whipped cream, sauces, maraschino cherries, and crushed nuts. The following recipe is a great starting point.

Ingredients:

1 banana, halved lengthwise
3 scoops of ice cream (vanilla, chocolate, strawberry)
3 tbsp whipped cream
3 maraschino cherries
2 tbsp syrup (chocolate or strawberry)
1/4 cup crushed nuts (peanuts or walnuts)
3 tbsp freeze dried strawberries (sliced)

Directions:

Add the strawberries and 1/4 cup warm water to a small bowl. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
Place the ice cream scoops in a row in an oblong dish. Sprinkle with the nuts and place the banana halves on each side of the plate. Top each scoop with one tablespoon of whipped cream and one maraschino cherry. Sprinkle with the strawberries and drizzle with the syrup.

1. Banana Split Ice Cream Cake

We'll be honest: This banana split recipe requires a little bit of legwork. But the result is well worth it! Just a slice of this no-bake cake, and you'll regret not making it sooner.

Ingredients:

20 chocolate cookies
4 tbsp unsalted butter, melted
1 cup freeze dried bananas
1 pint of chocolate ice cream
1 pint of strawberry ice cream
1 pint of vanilla ice cream
2 cups fudge sauce
1 cup whipped cream
1/4 cup maraschino cherries
1/4 cup chopped nuts

Directions:

Add the banana slices and 2 cups warm water to a bowl. Soak for 15 minutes. Squeeze away excess liquid and set aside.
Grease an 8x3-inch springform pan and line with parchment paper. Set aside.
Add the cookies and butter to a food processor and pulse until you form a dough. Transfer to the pan and press into an even layer at the bottom of the pan. Top with the banana slices and freeze for 15 minutes.
Remove the pan from the freezer. Using a spatula, spread the strawberry ice cream into an even layer on top of the crust. Top with one cup of fudge sauce, spreading it as evenly as possible. Freeze for 1 hour.
Remove the pan from the freeze and, using a spatula, spread the chocolate ice cream over the strawberry layer. Top with one cup of fudge sauce and freeze for another hour.
Remove the pan from the freezer and spread the vanilla ice cream on top of the chocolate layer. Cover with plastic wrap and freeze overnight.
Before serving, release the cake from the pan, pipe the whipped cream into mounds on the outer edge of the cake, and top each with a maraschino cherry. Sprinkle with the chopped nuts.

2. Banana Split Parfait

A dessert in disguise, this parfait is the closest thing to eating a banana split for breakfast. It calls for yogurt instead of whipped cream and trail mix instead of nuts - so it'll fill you with energy first thing in the morning.

Ingredients:

2 cups plain yogurt
1/2 cup freeze dried strawberries (sliced)
1/2 cup freeze dried bananas
1/4 cup freeze dried pineapples
1/4 cup chocolate sauce
2 tbsp chopped walnuts or trail mix

Directions:

Add 2 cups of warm water to a bowl and soak the bananas and strawberries for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
Then, add 3 tablespoons of yogurt at the bottom of 3 parfait glasses. Top with the strawberries and pineapple, diving them equally between the glasses. Drizzle with the chocolate sauce and, again, divide the banana slices equally between the 3 glasses.
Top with the remaining yogurt and sprinkle with the walnuts/trail mix. Refrigerate for 15 minutes and serve cold.

3. Banana Split S'mores

S'mores are perfect just the way they are. But in honor of National Banana Split Day, we decided to give the treat an upgrade by adding freeze dried bananas and strawberries to the mix. Now, if this recipe doesn't make you want to light up your backyard fire pit, we don't know what will.

Ingredients:

6 Graham crackers
12 oz dark chocolate
12 mini marshmallows
1/4 cup freeze dried bananas
1/4 cup freeze dried strawberries (sliced)
6 wooden skewers

Directions:

Preheat your grill on high-medium heat and break the crackers in half and lay them on a plate. Cut the chocolate into pieces and set aside.
Divide the banana slices and strawberries between half of the crackers. Then, top with 2 ounces of chocolate.
Skewer 2 marshmallows in each skewer and toast for about 20 seconds over the grill. Put them directly onto the chocolate, cover with the remaining crackers, and press down. Serve immediately.

4. Banana Split Kebabs

A kid-friendly spin on the classic banana split, this recipe is the perfect way to get your little one to eat some fruit. Plus, they're so easy to make that you can encourage them to help you during prep and get them excited about healthy cooking.

Ingredients:

1/2 cup freeze dried bananas
1/4 cup freeze dried whole strawberries
1/4 cup freeze dried pineapples
1/2 cup chocolate sauce
1/4 cup chopped walnuts or granola

Directions:

Add 3 cups of warm water to a bowl and soak the strawberries, pineapple, and banana slices for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
Thread two banana slices, two strawberries, and two pineapple bites onto a skewer and repeat the process until you're out of fruit.
Drizzle the chocolate sauce over the "kebabs" and top with the chopped walnuts/granola. Serve immediately.

5. Banana Split Cupcakes

This baked version of a banana split will allow you to enjoy the classic dessert during wintertime when cakey and cozy is the name of the game. The frosting will make the dessert even more irresistible.

Ingredients:

1 3/4 cups all-purpose flour
2/3 cups confectioner's sugar
1/2 cup unsalted butter, at room temperature
1 egg
3/4 cup whole milk
1 cup freeze dried bananas
1 tbsp buttermilk or kefir
1/2 cup chocolate sauce
1/2 tsp baking powder
A pinch of salt
1 cup whipped cream
1/4 cup chopped walnuts
10 maraschino cherries

Directions:

Add the banana slices and one cup of warm water to a bowl, and soak for 15 minutes. Once hydrated, squeeze away excess liquid and transfer them to a small bowl. Using a form, mash the bananas and set the mush aside.
Add the flour, powdered sugar, baking powder, and salt to a bowl and combine. Add the butter and mix until the dough has a sand-like texture.
Add the milk, buttermilk, and egg, and mix until you have a dough. Stir in the mashed banana and mix well until everything is combined.
Preheat your oven to 350^oF and line a muffin tin with liners. Fill each liner about 3/4 of the way with the batter and bake for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean.
Remove from the oven and set aside to cool completely. Top with whipped cream, drizzle with the chocolate sauce, sprinkle with the walnuts, and decorate with a maraschino cherry on top.

How will you celebrate National Banana Split Day? Let us know in the comment section down below!

References:

5 Burrito Recipes That'll Make You Love Wraps for Lunch

There's a lot to love about a good old burrito – from whipping it up within minutes to carrying it around wherever you want. But perhaps its most noteworthy quality is that you can fill it up with pretty much anything, from meat to veggies. So, if you've been looking for ways to make lunchtime a tad more exciting, burritos should be at the top of your list. And since National Burrito Day⁽¹⁾(April 7th) is right around the corner, we've rounded up five exciting burrito recipes to take lunchtime to a whole new level. So, are you ready to give soggy salads a rest?

1. Cheesy Bacon Burrito

Cheese and bacon are a classic (and often unexciting) combination. But this burrito recipe gives the tried-and-true combo a much-needed makeover as the ingredients share tortilla space with tomato salsa and fluffy eggs. The wrap is also super satisfying and will keep you full for hours.

Ingredients:

3 flour tortillas
¼ cup Textured Soy Protein (TSP) bacon bits
⅓ cup Gouda cheese, grated
2 eggs
2 tbsp whole milk
1 tbsp olive oil
⅓ cup tomato salsa
Salt and pepper, to taste

Directions:

In a small bowl, add the bacon along with ¼ cup of warm water and soak for 15 minutes. Once hydrated, drain the bacon bits in a colander and squeeze away excess liquid by slightly squeezing them with the back of a spoon. Then, add the olive oil to a skillet and heat over medium-low heat. Sautée the bacon for 3-4 minutes or until it's slightly charred. Remove from the skillet and set aside.
Crack the eggs, mix in the milk and pour the batter in the same skillet. Season with salt and pepper and cook until the batter is cooked through. Set aside.
Warm the tortillas in a microwave for 30 seconds and layer the eggs, tomato salsa, and bacon. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

2. Sweet Potato & Beef Burrito

While most wraps rely on meat to add richness to the mix, this burrito recipe uses the protein as a sidekick. Instead, it depends more on carbs (a.k.a. sweet potato) for flavor and calls for capers and sun-dried tomatoes for some good (zingy) measure.

Ingredients:

4 flour tortillas
1 cup dried sweet potatoes
1 ¼ cups Textured Soy Protein (TSP) beef bits
2 tbsp capers
3 sun-dried tomatoes (optional)
½ cup sour cream
½ tsp smoked paprika
¾ tsp cumin
2 tbsp olive oil
Salt and pepper, to taste

Directions:

Add the potatoes and beef to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
Add the olive oil to a skillet and heat over medium-low heat. Sautée the potatoes and beef for 10 minutes or until fork-tender. Season with cumin, paprika, salt, and pepper, and remove from heat. Mash the mixture with the back of a fork until the potatoes are coarsely pureed.
(Optional Step) Add the sun-dried tomatoes to a blender and blitz until you have a thick paste. Mix in the potato-beef mixture.
Warm the tortillas in a microwave for 30 seconds and layer the potato-beef mash, capers, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

3. Chicken & Broccoli Burrito

Textured Soy Protein (TSP) chicken and broccoli are the stars of this burrito. But the recipe also calls for other delicious ingredients (see sour cream and mozzarella), which make the dish far more indulgent. For a lighter take on the treat, you can sub sour cream for plain yogurt or low-fat cream cheese.

Ingredients:

4 flour tortillas
1½ cups Textured Soy Protein (TSP) chicken bits
1 cup freeze dried broccoli
1¼ cups mozzarella cheese, shredded
1/3 cup sour cream (or yogurt or cream cheese)
2 tbsp olive oil
Salt and pepper, to taste

Directions:

Add the broccoli and chicken bits to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
Heat the olive oil in a skillet over medium-low heat. Sautée the chicken bits and broccoli for 12 minutes or until fork-tender. Set aside.
Warm the tortillas in a microwave for 30 seconds and layer the chicken-broccoli mix, mozzarella cheese, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

4. Pizza Burrito

Wrapped in a flour tortilla and stuffed with tomato sauce, cheese, and sausage, this burrito recipe combines two beloved take-out treats in one delicious meal. When you feel like trying something new, you can easily swap sausage for bacon.

Ingredients:

4 flour tortillas
1 cup tomato sauce (store-bought or homemade)
1¾ cups Textured Soy Protein (TSP) sausage bits
1¼ cups Gouda cheese, grated
1 tsp dried oregano
1 tbsp olive oil
Salt and pepper, to taste

Directions:

Add the sausage bits to a bowl along with 2 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
In a skillet, add the olive oil and heat over medium-low heat. Cook the beef for 10 minutes or until lightly browned. Season with oregano, salt, and pepper and stir in the cheese. Cook for another 1-2 minutes until the cheese melts. Make sure to stir continuously so that the mixture doesn't stick to the bottom of the skillet.
Warm the tortillas in a microwave for 30 seconds and layer the tomato sauce and sausage-cheese mixture. Top with some extra cheese, if desired. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

5. Mushroom & Blue Cheese Burrito

In this rich vegetarian take, burritos swap meat for mushrooms, which pair great with a savory blend of blue cheese and garlic. The cheese also adds a salty/tangy flavor to the mix, making the wrap even more irresistible.

Ingredients:

4 flour tortillas
1 ¼ cups freeze dried mushrooms
1 ¼ cups dehy d rated black beans
½ tsp dried garlic (granulated)
½ cup Gouda cheese, grated
¾ cup blue cheese
½ cup whole milk
2 tbsp all-purpose flour
2 tbsp butter
Salt and pepper, to taste

Directions:

Add the mushrooms to a bowl along with 2 cups of warm water. Soak for 15 minutes. Squeeze away excess liquid and set aside.
Meanwhile, add the beans to a pot and fill it with water until covered. Cook on medium-low for 30 minutes or until fork-tender. Remove from the water and set aside.
Melt the butter in a pan over medium heat and pour in the milk. Stir in the flour and keep stirring for 3-4 minutes. Add the blue cheese and mushrooms and cook for 2 more minutes or until the sauce thickens. Season with salt, pepper, and garlic; remove from the heat; and set aside.
Warm the tortillas in a microwave for 30 seconds and fill them with the mushroom-blue cheese mixture. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately.

So, are you looking forward to National Burrito Day? Which burrito recipes will you make for the occasion? Let us know in the comment section down below!

References:

6 Delicious Must-Try Peanut Butter Recipes for the Peanut Butter Lovers' Day

Without a doubt, every household in the United States has a jar of peanut butter, and with good reason.

The nutty goodness is nutritious, tasty, and versatile. When mixed with bananas, apples, or crackers, it makes an irresistible healthy snack. You can enjoy a peanut butter smoothie for breakfast, a tasty peanut butter sandwich for lunch, peanut sauce for dinner, and peanut butter ice cream for dessert. It is also an excellent spread for bread.

Smooth and crunchy peanut butter are both available on the market. Choose the type that matches your preference.

History of the National Peanut Butter Lover's Day

According to one theory regarding the origin of peanut butter, Rose Davis, a US citizen, began creating peanut butter in the 1840s after her son saw Cuban women grind peanuts to produce a paste that they spread on toast.¹

In 1884, Marcellus Gilmore Edson was the first to patent a peanut butter paste. Beech-Nut, the first peanut brand, became the first big brand to manufacture and sell peanut butter in 1904. In 1922, Joseph Rosenfield devised a method for making smooth peanut butter with no need to stir that prevented the ingredients from separating.¹

How to Celebrate National Peanut Butter Lover's Day Activities

National Peanut Butter Lover's Day is on March 1. In honor of the peanut butter lovers in your life, here are six quick and easy peanut butter recipes that you can make.

Pineapple and Peanut Butter Smoothie²

Smoothies are ideal for breakfast, a quick snack, or a takeaway meal. This pineapple and peanut butter recipe is filling and delicious and takes about ten minutes to prepare.

Ingredients

2 cups freeze dried pineapples
½ cup Greek yogurt
½ cup smooth peanut butter
¾ teaspoon vanilla extract
3 ice cubes

Directions

Pour all ingredients into a blender.
Blend until you achieve your desired consistency.

Sweet potato, peanut butter, & chili quesadillas³

Sweet potatoes are a powerhouse of nutrients. When added to this peanut butter recipe, it boosts the nutrient profile and adds flavor. This vegan recipe is easy and fun to make.

Ingredients

3 cups freeze dried sweet potatoes
1 tablespoon smoked paprika
2 tablespoon olive oil
1 large ripe avocado
½ lime, zested and juiced, plus wedges to serve
2 tablespoon crunchy peanut butter
4 small flour tortillas
Chili sauce, to taste
½ small pack coriander, torn

Direction

Rehydrate the freeze dried sweet potatoes by mixing with two parts water. Add paprika and mash. Set it aside.
Combine avocado, lime juice, and zest in a mixing bowl. Mash with a fork until smooth. Season to your taste.
Combine the peanut butter and one tablespoon of olive oil in a separate mixing bowl.
Heat a frying pan over medium heat. Brush each tortilla with oil and place the oiled side on the pan.
Spread part of the peanut butter mix, the sweet potatoes mash, chili sauce, and coriander. Then, top with the other tortilla and oil it on the top side. Cook for about 2 minutes as you press it down until crisp. Repeat with the remaining tortilla
Once ready, cut the quesadilla into quarters. Serve with avocado and lime wedges.

Peanut Butter Zucchini Bread⁴

This peanut butter recipe helps you add more veggies to your diet. Even better, your kids will never guess that the bread contains zucchini. Plus, it just takes an hour to prepare.

Ingredients

1 cup dried zucchini
½ cup creamy peanut butter
1 ½ cups flour
1/8 cup canola oil
1 cup peanut butter baking chips
¾ cup sugar
1 teaspoon vanilla extract
2 eggs
Salt to taste
½ teaspoon baking soda
½ teaspoon baking powder

Topping:

¼ cup brown sugar
¼ cup flour
1 tablespoon soft butter

Direction

Mix the peanut butter, sugar, eggs, zucchini, oil, and peanut chips in a bowl.
Combine the flour, salt, baking powder, and soda in a separate mixing bowl.
Pour the peanut butter mixture into the flour mix and combine to make batter.
Mix the brown sugar, butter, and flour until crumbly to make the topping.
Prepare two bread baking pans. Evenly pour the batter into the two pans. Sprinkle the topping evenly into the two pans.
Bake at 325°F for an hour.

Peanut Butter Banana Smoothies⁵

Bananas are a great ingredient in healthy smoothies. They are rich in vitamins and minerals and improve your digestive health. Freeze dried bananas reduce the preparation time when making this smoothie. Add some ice cubes to make the texture frosty. This peanut butter recipe takes just 10 minutes.

Ingredients

2 cups freeze dried bananas
1 cup freeze dried pineapple chunks
¼ cup peanut butter
¼ cup vanilla yogurt
1 ½ cups vanilla soy milk
2 tablespoons honey
1 cup ice

Directions

Rehydrate the freeze dried bananas and pineapples.
Pour them into the blender and add ice cubes and soy milk. Blend for a few minutes to crush the ice cubes.
Add the remaining ingredients and blend until smooth
Garnish with chopped peanuts. Serve immediately

Banana Berry Peanut Butter Broccoli Smoothie⁶

Most green recipes use kale or spinach, but have you ever added broccoli to a smoothie? This broccoli and peanut butter recipe is a smart way to add healthy veggies to your diet. The smoothie is filling and delicious. The banana, strawberries, and peanut mask the taste of broccoli. You kid will keep asking for more and won't tell that you've added broccoli.

Ingredients

1 cup freeze dried broccoli
1 cup freeze dried bananas
½ tablespoon smooth peanut butter
½ cup freeze dried strawberries
6 ounces Greek yogurt
¼ cup cold water

Directions

Rehydrate the freeze dried broccoli, banana, and strawberries. Pour into a blender.
Add the remaining ingredients to the blender.
Blend until smooth.
Serve right away.

Peanut Butter Strawberry Pineapple Smoothie⁷

Smoothies are easy to add healthy fats from peanut butter and keep you full for hours. Satisfy your peanut butter craving with this peanut butter recipe.

Ingredients

2 cup freeze dried strawberries
1 cup organic crunchy pineapples
2 cups almond milk (or your choice of milk)
½ cup peanut butter

Directions

Rehydrate the strawberries and pineapple by adding to two parts water. Pour in the blender
Add the remaining ingredients and blend until smooth.
Pour into a tall glass, add a straw and enjoy!
You can add ice cubes if you wish.

There you have it, six easy-peasy recipes that's every peanut butter lover's dream come true. Check our website for freeze dried strawberries, bananas, sweet potatoes, zucchini, pineapples, and broccoli that are must have ingredients for these peanut butter recipes.