Happy National Peanut Butter Day!

It's National Peanut Butter Day! You know we're all about food holidays, so there's no way I could not pass this one up! I adore peanut butter! From peanut butter and jelly (or honey or bananas or fluffernutter) sandwiches to delicious Muddy Buddies, peanut butter is a staple ingredient in my kitchen. For those of you who want to get hardcore, you can make your own peanut butter! (You can also pretend like you're hardcore by visiting your local gourmet market, they usually have fresh peanut butter dispensers!) Here is one delicious and insanely simple way to bring a little peanut butter into your repertoire:

Mrs. Salter's Peanut Butter Pie
courtesy of Paula Deen

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 8 ounces cream cheese
• 1 cup crunchy peanut butter
• 1 cup confectioners' sugar
• 1 graham cracker crust, store-bought or premade

Directions

1. Whip cream with 1/4 cup sugar. 
2. Mix all other ingredients until smooth and fold in whipped cream until well blended. 
3. Pour mixture into a graham cracker crust and chill for several hours before serving.

How do you like your peanut butter? Crunchy, creamy or whatever you can eat off a spoon? What's your favorite way to use peanut butter?

Beyond Peanut Butter Cups: Muddy Buddies

Although George Washington Carver (scientist, botanist, educator, and inventor) did not invent peanut butter, it was patented by Marcellus Gilmore Edson of Canada, he did discover approximately 300 applications for peanut butter in the early 1900s. These applications range from cosmetics to gasoline. We thought we would share one of our favorite, simple, tasty applications for peanut butter: Muddy Buddies!

Muddy Buddies are a homemade classic that uses simple baking ingredients that you have around your home. This crunchy, crowd pleaser is sure to brighten up any movie night or sporting celebration. Hopefully, you'll use Muddy Buddies as an inspiration to make and share your favorite peanut butter recipes and come up with your own applications for peanut butter!

Muddy Buddies

(My variation on this General Mills recipe)

Ingredients

• 9 cups checkerboard cereal (Chex cereal)
• 1 cup milk chocolate chips (I use Guittard melting chocolate)
• 3/4 cup of peanut butter (creamy works best)
• 1/4 cup butter
• 2 teaspoons vanilla
• 1-1/2 cups powdered sugar

Directions

1. Measure cereal and set aside in a large bowl.

2. In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute; stir.

3. Microwave about 30 seconds longer or until mixture can be stirred smooth.

4. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food storage plastic bag.

5. Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool.

Check out more peanut butter delights here!

It's National Cheese Ball Day!

Nothing like a good cheese ball to cue a holiday party or cocktail party*, so great news...today is National Cheese Ball Day! Like you, I'm blindsided by this oh so important dairy heavy holiday.

Food network mini-cheese balls

Whether you buy a cheese ball or make it yourself, they an easy addition to any party plan or appetizer. So little work for such a big return. The best thing about cheese balls: The possibilities are endless...really. You can get cute with mini cheese balls. Who says it has to be savory, try out this peanut butter cheese ball that uses cream cheese! Here's a basic way to make a cheese ball:

1. Grab a cheese or cheeses. Let them come to room temperature or become soft enough to mix with other ingredients.
2. Grab something flavorful or with texture to roll on the outside of the ball. Could be anything from bacon, nuts, herbs, chocolate chips, cranberries, craisins, raisins...you get the picture.
3. Now take your room temperature cheese or cheeses and combine them. (may need a mixer)
4. Add in your seasoning. If you doing savory, look to Worcestershire, onion powder, garlic powder, paprika, ranch dressing mix...whatever strikes your fancy. If doing sweet,  try peanut butter, nutella, brown sugar, powdered sugars...keep tasting it til it meets your standards. 
5. Now form into a ball or roll...or if you're getting creative a football or grab a mold. Now add in your texture elements to roll it.
6. Wrap it in plastic wrap or cover tightly to chill.
7. Then serve! (with crackers, sliced meats, veggies, cookies...)

If the above, somewhat rambly "recipe" has taught you anything it's that cheese balls are Choose Your Own Adventure. It's one of the reasons I think they are so awesome.


*Disclaimer: there may be some out there who are hating on the cheese balls...you're sorely mistake my friends. Embrace this awesome treat for what it is. 

P.S. Just thought of an awesome way to pump up a savory cheese ball...roll it in Cheeze-Its. 

Recipe: Cake Cookies

My friend Liz just made me delicious treats when I was having a bad day and they really did make things a bit better.  Keeping these ingredients in the house to make cookies in a pinch is easy, especially around the holidays. Liz sent me over the base recipe for cake mix cookies and you can get creative and make them your own. So here is the what she sent me:

Ingredients

• 1 package of cake mix (any flavor, but chocolate works the very best. I used Betty Crocker Triple Chocolate Fudge for the ones last night.)
  
• 1 large egg
  
• 1/4 cup oil
  
• 1/4 cup water
  
• 1 cup chocolate chips, Andes chips, peanut butter cups, m&m's, nuts, raisins...Whatever you want!
  

Directions

• Preheat oven to 350 degrees. 
• Combine cake mix, oil, egg, and water. Beat until well blended. Stir in remaining ingredients.
  
• Drop by teaspoon about 1 inch apart onto greased cookie sheet (or one line with parchment paper).
  
• Bake for 13-15 minutes. Makes about 4 dozen cookies (Um, I only got 2 dozen out of this both times...maybe I make them too big?).
  

Food for Thought

This will by far be one of the worst holiday seasons for many Americans. Sure the stock market is basically a yo-yo, but more important than that is the number of people in your own community who will have to choose between keeping a roof over their heads and putting food on their tables. This year, the thing I am most thankful for is that I am in the position to help others. In almost every part of our country food banks think they will run out of food this year before than can possibly help everyone. It is no different here in Utah. According to the Utah Food Bank, one in eight children in Utah lives in poverty. That is unacceptable. I can help here and I urge you to help in your own communities. Here is what one farmer is doing to do their part.  If you're hosting a holiday party, add a charitable aspect to it: collecting food, money, or other needed items. I think a lot of times we think a little bit can't help, but more now than ever every little bit really does count. 

If you live in Utah, there are so many places you can help with money, food, or with your feet. Here are some places you can help:

• Utah Food Bank Services' most needed items:

• Peanut Butter
• Tuna Fish
• Canned Fruit (low sugar)
• Canned Vegetables
• Canned Stews/Chili
• Boxed Meals
• Macaroni and Cheese/Pasta
• Turkey/Ham (accepted at UFBS location only)

• Utah Food Bank volunteering
• Drop off food at locations near you
• Buy a turkey for a family this year...
  

Furthermore, because there are so many are cutting back on their budgets, Spam has made a comeback. I bet you didn't know that Spam has expanded to hot & spicy, lite sodium, oven roasted turkey, and even a spread. For that reason, I am including some ways to spice up Spam.



Here are a few that will get you going:

• Barbecued Spam Sandwiches
• Herb Crusted Rack of SPAM(r) with Spamcetta Rolls and Crispy Grits and Butternut Squash Puree
  
• ...and many, many more. 

Oktoberfest take a back seat, it's National Pizza Month!

You probably think I have made this up, because those who know me well, or even not so well, know I love pizza. I was shocked that I only learned of one of the greatest celebrations earlier today...It is officially National Pizza Month. I love pizza. It's so simple, yet can please so many different flavor palettes and constantly reinvents itself, whilst also remains frozen in classic form and styles. From Chicago deep-dish (which I argue only exists in Chicago) to wide flat New York style to the hip California fresh pies to your classic Neopolitan slices. I'll even please Bobby C and tip my hat to New Haven style pizza.

So here's how I'm going to celebrate this month. I'm going to include some of my favorite pizza spots below nationally, both that I've tried and recommended by others (that I want to try!) Second, I'm going to do a tour of the best pizza places on the Wasatch Front here in Utah. Short list includes: The Pie, Litza's Pizza, Este Pizzeria, Nicoitalia's Pizzeria, Pizzeria 712 (part deux), Settebello, Rusted Sun Pizza, and Salt Lake Pizza. If I have left one out, please include it in the comments and I'll try to get there. Third, I'll be putting up pizza and pizza-esque recipes for your enjoyment and hopefully you'll try it out!

My favorite pizzerias:

1) The one in Curious George and the Pizza. I can't get enough. It's juvenile, but classic. Go pick it up!  

2) Where to go:

Chicago: Giordano's

New York: Lombardi's or Ray's  (try to find the "original")

New Haven, CT: Sally's Apizza

California: Pizzeria Mozza

Other spots: 2 Amy's (DC), Matchbox (DC), Pizzeria Bianco (AZ)

3) Let the fun begin! SLC pizza scene digest...If you're in the area and want to try out one of the pizza joints on the short list, let me know comments, text, call me...whatever!

Before I go, here are some fun pizza facts:

• October is National Pizza Month, (US). It was first so designated in 1987 and continues to be the traditional time for celebration of one of America's most important and popular food industries.
• 
  
• Americans eat approximately 100 acres of pizza EACH DAY, or about 350 slices per second.
• 
  
• Pizza is a $30+ BILLION per year industry. There are approximately 69,000 pizzerias in the United States. Approximately 3 BILLION pizzas are sold in the U.S. each year. (Source: Blumenfeld and Associates.)
• 
  
• Pizzerias represent 17% of all restaurants. (Source: Food Industry News.)
• 
  
• Pizza accounts for more that 10% of all foodservice sales. (Source: Food Industry News.)
• 
  
• 93% of Americans eat AT LEAST one pizza per month. (Source: Bolla Wines.)
• 
  
• 66.66% of Americans order pizza for a casual evening with friends. (Source: Bolla Wines.)
• 
  
• Each man, woman and child in America eats and average of 46 slices, (23 pounds), of pizza per year. (Source: Packaged Facts, New York.)
• 
  
• Italian food ranks as the most popular ethnic food in America. (Source: National Restaurant Association.
• 
  
• According to a recent Gallop Poll, children between the ages of 3 and 11 prefer PIZZA over all other food groups for lunch and dinner.
• 
  
• A study done by a U.S. Department of Agriculture statistician and home economist found that in a three-day survey period, 42% of children between the ages of 6 and 11 had eaten pizza. (Source: Smithsonian Magazine.)
  
• 
  
• 94% of the population of the U.S. eats pizza. (Source: Parade Magazine.)
  
• 
  
• Favorite Pizza Toppings in the United States
• 
  
• Pepperoni is by far America's favorite topping, (36% of all pizza orders). Approximately 251,770,000 pounds of pepperoni are consumed on pizzas annually. Other popular pizza toppings are mushrooms, extra cheese, sausage, green pepper and onions.
• Gourmet toppings are gaining ground in some areas of the country such as chicken, oysters, crayfish, dandelions, sprouts, eggplant, Cajun shrimp, artichoke hearts and tuna. More recent trends include game meats such as venison, duck and Canadian bacon.
• 
  
• US pizza makers have turned breakfast into a pizza-eating opportunity by adapting peanut butter & jelly, and, bacon & egg toppings to their pizzas.
• 
  
• Mozzarella cheese represents 30% of total cheese output. Production of Italian cheeses such as mozzarella, provolone, ricotta, parmesan and Romano by U.S. cheese makers more than doubled between 1980 and 1992, from 688.6 MILLION pounds per year to nearly 2 BILLION pounds per year. (Source: Cheese Market News.)
• 
  
• Manufacturers' sales of pizza cheese should top $32 BILLION by 2004. U.S. per capita consumption of mozzarella cheese was 7.93 pounds in 1994 and is predicted to reach 12.51 pounds by 2004. (Source: Business Trend Analysts, BTA.)
• 
  
• 62% of Americans prefer meat toppings on their pizza, while 38% prefer vegetarian toppings. (Source: Bolla Wines.)
• 
  
• Women are twice as likely as men to order vegetarian toppings on their pizza. (Source: Bolla Wines.)
• 
  
• Barbeque pizza emerged as one of the more popular pizza variations in a 1994 study by the National Restaurant Association. Nearly 33% of menus offered some form of this dish. Other popular variations were Mexican pizza, white pizza, five-cheese combos, non-cheese pies and traditional Italian pizzas such as Margherita, Florentine and new potato pizzas. (Source: National Restaurant Association.)
  

taken from pizzaware.com

photo sources, from left to right:

1. New Haven style, Sally's

2. pesto white pizza

3. Chicago deep dish

4. California style

Our Kitchen: Pantry Necessities

by Laura

I was half way through making muddy buddies a few weeks ago and realized I was completely out of powdered sugar! I pride myself on being prepared and stocking my pantry, but fell short when it mattered! It got me thinking about what I consider pantry necessities and I'd love to know what you like to stock your pantry with too. Below is a list of pantry specific (no refrigeration needed for storage) items I can't live without; let me know what you think and what I'm missing! 

My Pantry Necessities

Basics:

• Flours (unbleached white, wheat, cake)
• Sugars (brown, cane, powdered, turbinado)
• Dry Pastas (a few different shapes and sizes; I love penne and capellini)
• Grains (couscous, rice, quinoa, rolled oats, cornmeal)
• Oils (olive oil, canola oil, vegetable oil, peanut oil, sesame oil)
• Potatoes (sweet, yukon gold, russet) 
• Onions (white, red and yellow)
• Garlic 
• Butters (Peanut, Apple, Pumpkin Pecan) 
• Spreads (jam, jelly, nutella)
• Natural Sweeteners (honey, maple syrup, molasses)
• Vinegars (balsamic, white, red wine, apple cider, rice wine)
• Specialty Sauces (hot sauce, Tabasco, oyster sauce, sriracha, mirin, rice wine, Bragg's Liquid Aminos, Soy Vay Veri Veri Teriyaki)
• Nuts (almonds, walnuts, pecans)
• Dried Fruit (raisins, cranberries)
• Lentils 
• Specialty Items (artichoke hearts, sun-dried tomatoes, olives)

Canned Food: 

• Black Beans (no salt added)
• Tomatoes (diced, crushed, whole and specialty) 
• White Beans (cannellini, garbanzo)
• Kidney Beans 
• Meats (tuna, chicken) 
• Chicken Broth 
• Cream of Mushroom Soup
• Cream of Chicken Soup
• Pumpkin (real) 
• Corn 
• Artichoke Hearts

Herbs and Spices:

• Oregano
• Basil
• Parsley
• Rosemary
• Dill
• Cumin
• Bay Leaves
• All Spice
• Ground Mustard
• Turmeric
• Spice Blends
• Beverages (cocoa and diet coke)
• Pepper (black, white, specialty)
• Salts (kosher, sea salt)
• Red pepper flakes
• Herbs de Provence
• Boullion Cubes (chicken and beef)

For Baking:

• Baking Powder
• Baking Soda
• Cornstarch
• Cream of Tartar
• Cocoa Powder
• Chocolate (white, dark, milk and mint) 
• Extracts (vanilla, almond, lemon, peppermint)
• Vegetable Shortening (butter flavored and plain)
• Pudding Mix (vanilla) 
• Cake Mix (yellow, angel food, white) 
• Marshmallows

I'm sure that I'm missing a few things,  but please share what's in your pantry! Next we'll tackle the fridge and freezer!