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    Peanut Butter Ice Cream Sandwiches

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    By Georgia Peanut Commission | Contributor When the sun is shining and you need to beat the heat, cool down with a little shade and a nutty, frozen treat. This kid-favorite is a childhood classic you can customize with favorite toppings, too.Made with the protein power of peanuts, these Peanut Butter Ice Cream Sandwiches are easy to prepare on hot days that call for a cold dessert. Just bake chocolate chip cookies, spread them with peanut butter, add a scoop of ice cream and roll in chopped peanuts, chocolate chips or toasted coconut for a sweet bite of perfection.With approximately 4,000 active peanut farmers, it’s likely your peanuts – often referred to as “nutrition in a nutshell” – came from Georgia, which produces 52% of the country’s supply.Visit GAPeanuts.com for more delicious dessert ideas.[embedded content]Peanut Butter Ice Cream SandwichesRecipe courtesy of Peanut Butter Lovers and the Georgia Peanut CommissionYield: 1224        fresh baked chocolate chip cookies (about 3 inches in diameter), cooled 1 1/2    cups creamy or crunchy peanut butter1 1/2    quarts vanilla ice cream, slightly softened            chopped peanuts, for topping (optional)mini chocolate chips, for topping (optional)toasted coconut, for topping (optional)On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.Serve slightly frozen. More

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      Fresh Summer Recipes Perfect for the Patio

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      By Family Features | ContributorGatherings in the summer sun are all about easy, convenient recipes combined with the joy warm weather brings. Spend those special occasions with those you love most and make this summer one to remember with flatbreads, sliders and sweet treats for all to share. Summery Flatbreads for Family and FriendsWhen dining outdoors with family, friends and neighbors, there are few things better than a tasty dish the whole family can enjoy like these Chipotle Chicken Flatbreads.Perfect for al fresco entertaining when served alongside a fresh salad, they’re simple to make and allow guests to personalize with preferred toppings before popping in the oven. As a colorful and fresh dish, it’s an ideal meal for get-togethers on the patio.For more summer recipe ideas, visit Culinary.net.Chipotle Chicken FlatbreadsRecipe adapted from butteryourbiscuit.com2          flatbreads2          cups shredded mozzarella cheese1          clove garlic, diced4          chicken tenders, cooked and cubed1          pint cherry tomatoes, quartered            salt, to taste            pepper, to taste1/2       cup ranch dressing1 1/2    teaspoons chipotle seasoning2          tablespoons cilantro leaves, choppedPreheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.In small bowl, mix ranch and chipotle seasoning. Drizzle ranch dressing on flatbreads and sprinkle with cilantro leaves. Shareable Sliders for a Nutritious Summer MealFresh, mouthwatering foods hot off the grill are a sure sign of summer fun. Hosting sunny get-togethers this year can be made easy when you show off your grilling skills with a simple, nutritious and flavorful recipe.These Chicken Shawarma Sliders are a delicious example of how to grill healthy summer meals without forgoing favorite flavors. They’re part of a curated 12-recipe collection of healthy, balanced dishes from the snacking experts at family-owned Fresh Cravings, known for its chilled salsas, hummus and other dips, which teamed up with eMeals, America’s leading provider of meal plans.“These sliders are a fantastic – and healthy – option for your next gathering,” said eMeals Senior Nutrition Writer and Editor Rachel West, RD. “The marinade uses a mix of pantry-friendly dried herbs and fresh garlic to give the lean grilled chicken breast some oomph. The lettuce and red onion add cool crispness and crunch to the sandwiches while Fresh Cravings’ creamy, flavor-packed hummus gets some nutritional bonus points by providing a dose of protein and fiber.”Find the entire recipe collection by visiting emeals.com/campaign/Fresh-Cravings-Healthy-Eats.Chicken Shawarma SlidersRecipe courtesy of eMeals Registered Dietitian Rachel WestPrep time: 25 minutesCook time: 10 minutes2          pounds boneless, skinless chicken breasts3          tablespoons olive oil4          cloves garlic, minced1/2       tablespoon smoked paprika1/2       tablespoon ground cumin1/2       tablespoon ground coriander1          teaspoon salt1/2       teaspoon cayenne pepper1          package (12) slider buns1          container (17 ounces) Fresh Cravings Honey Jalapeno Hummus1          package (8 ounces) shredded lettuce1/2       small red onion, slicedIn zip-top plastic bag, use meat mallet or heel of hand to pound chicken to even thickness. Cut into 2-inch pieces and place in large bowl. Add oil, garlic, paprika, cumin, coriander, salt and cayenne; toss.Cover chicken and chill 8 hours, or up to 2 days.Preheat grill or grill pan to medium-high heat. Grill chicken 4-5 minutes per side, or until done.Serve chicken on buns with hummus, lettuce and onion.Unforgettable Fruity FlavorSummertime often brings cravings for fresh fruits that add a hint of sweetness to warm-weather gatherings. Serving up a delicious dessert for family and guests starts with favorite produce in this Lemon Cheesecake with Fruit. The touch of tangy tartness is enough to bring loved ones to the dessert table even after a filling meal as fresh lemon juice in the cheesecake base is complemented perfectly when topped with orange slices and raspberries. Garnished with mint leaves, this brightly colored treat is even sweeter when shared with loved ones. Find more sweet summer desserts at Culinary.net. Lemon Cheesecake with FruitServings: 6-81 1/4    cups graham cracker crumbs1/4       cup sugar1/4       cup butter, melted2          packages (8 ounces each) cream cheese, softened1          can (14 ounces) sweetened condensed milk3          eggs1/4       cup fresh lemon juice1          teaspoon vanilla extract1          orange, peeled and separated8          raspberries3          mint leaves, for garnish Preheat oven to 350 F.In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves. Visit Culinary.net to find more simple summer recipes to share with loved ones.  More

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      Sweet Summer Treats that Beat the Heat

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      By Family Features | ContributorWhether your family’s ideal summer day consists of swimming, hiking, biking or simply enjoying the sunshine, all that time in the heat calls for a sweet way to cool off. It’s hard to beat a homemade treat loaded with favorite summertime flavors that’s as cold and creamy as it is sweet and delicious. For a lighter, better-for-you solution, this Watermelon Gelato has about half the fat and fewer calories than traditional ice cream but with equally mouthwatering flavor. In fact, the word “gelato” means “ice cream” in Italian, and while the two frozen desserts have much in common, gelato is typically lower in fat with more density. If you’re looking for an added touch of tastiness, try adding a few chocolate chips to the mix in the last few minutes of churning in your ice cream maker, or simply add some on top before serving. When a summer weekend offers opportunities for morning kitchen lessons with the kiddos, they can help measure ingredients for Watermelon Ice Cream Bars and watch the magic happen as you mix up a watermelon curd, homemade crust and whipped cream. Once your creation freezes completely throughout the day, turn out and cut into bars for a cold afternoon treat following all that fun in the sun. While sweet and tasty, these desserts also provide a bite of hydration with the power of watermelon, which is 92% water for a delicious way to rehydrate.According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from foods, plain drinking water and other beverages, meaning you don’t have to rely only on what you drink to meet your fluid needs. Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated for whatever summer days bring your way.Find more sweet summer recipe ideas at Watermelon.org. Watermelon Ice Cream BarsServings: 8Watermelon Curd:3/4       cup watermelon juice2          tablespoons lime juice1/2       cup honey1          pinch salt3          eggs, lightly beaten1/2       cup butter (1 stick), cut into small cubesCrust:8          graham crackers, crushed2          tablespoons honey1          pinch salt4          tablespoons butter, melted and cooledbasil leaves, for garnishWhipped Cream:1          cup heavy whipping creamTo make watermelon curd: In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs.Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator. To make crust: Preheat oven to 350 F. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand.Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely.Watermelon GelatoServings: 82          cups pureed watermelon1/2       cup sugar1 1/2    tablespoons cornstarch1          cup fat-free half-and-half3          tablespoons lemon juice1/2       cup whipping creamIn blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth. Using ice cream maker, process gelato according to manufacturer’s instructions.To make whipped cream: When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible.Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight.When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf.  More