Recipe Contest Winner!

I hope you all had a fabulous long weekend.  It started with a delicious Thanksgiving dinner and ended with friends for lunch on Sunday.  It was productive and low key at the same time, just what I needed!

So I am sharing all the wonderful nut recipes that I received – they are in no particular order.    If the recipes were submitted by food bloggers, I added their pictures to this post, but that in no way swayed the judging.  Hannah and Jacob reviewed all the recipes and at the end I’ll announce their winner!

Charlie:

1. Open container of nuts.
2. Pour nuts into bowl.
3. Remove nuts from bowl and place in mouth for 15 minutes.

Um pretty sure that’s not a recipe Charlie, so you are automatically disqualified.

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Jill:

Butter Pecan Pound Cake

1 Butter Pecan Cake mix
1 can Coconut Pecan Frosting
1 cup milk
1/2 cup chopped pecans
2/3 cup oil
4 whole eggs

Mix all ingredients together. Spray Bundt pan with PAM and pour mix into pan.
Bake @ 325 for 55 to 65 minutes (I test after 55 minutes).

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Jacky:  Holiday Spiced Nuts (link to recipe is here – these look amazeballs!)  Jacky and I both have a love of nuts though.

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Ruth:

I LOVE rice krispie treats with peanut butter – add several scoops of smooth or chunky peanut butter in while you melt your marshmallows.

honestly, that’s about it for my favorite recipe. hope it counts, because i would love some nuts to snack on!

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Ashley submitted two recipes:

Cocoa Coconut Nut Bites and

Homemade Almond Milk

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Randi sumbitted her Mom’s Pound Cake:

My mom’s sour cream coffee cake
1 stick butter
1 c. sugar
1.5 c. flour
1 tsp soda, mixed with 1 cup sour cream
1.5tsp baking powder
2 eggs
1tbls vanilla
cinnamon sugar and mini choc. chips and chopped nuts

oven at 350.

cream butter and sugar. Add in eggs and vanilla. Add in dry ingredients. Dont overmix. Add it sour cream. Pour into 9x 9 square pan or for a thinner cake, a 9 x 13. Sprinkle top with cinn/sugar , nuts and mini chips. Bake for 30 min, or until set in center. Check with a toothpick.

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Shauna made a browned butter and walnut tortellini:

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Abbe submitted Easy Chocolate, Peanut Layer Bars

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Kim submitted Pecan Pie Bread Pudding:

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 Carmell Made Sundae Cone Pot de Crème:

• 1 1/2 cups mini semi-sweet chocolate chips
• 4 large eggs
• 1 cup semi-soft vanilla ice cream
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup Whitley’s salted peanuts; chopped
• 12 ounces whipped topping, semi-frozen*
• 6 sugar cones

Directions

Place the chocolate chips into a blender. Crack in eggs and blend for a few seconds until incorporated.

In a small sauce pan, over medium-high heat, melt ice cream. Add salt and vanilla. While continuously stirring, bring mixture just to a boil. With blender on high, immediately pour the hot mixture in a thin stream through the top of blender lid. Blend until chips are completely melted and smooth, with no flecks remaining.

Divide mixture between six, 4 to 5 ounce cups or jars and refrigerate for at least 3-4 hours, or until chilled and set.

Meanwhile with a serrated knife cut the tip, 3 inches down, off of sugar cones; making mini cones for garnish. Crush remaining cone remnants into coarse crumbs and reserve. 

To serve, generously sprinkle tops with peanuts then place a scoop of frozen whipped topping and a mini sugar cone over each. Combine reserved crushed cone pieces with the remaining peanuts and serve alongside desserts with additional whipped topping. Enjoy!

*If desired replace the frozen whipped topping with lightly sweetened whipped cream; beaten until stiff peaks form.

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Danielle submitted Honey hazelnut corn bread:

• 1 cup of yellow cornmeal
• ½ cup of finely roasted hazelnuts
• 1 1/2 cup all-purpose flour
• 1 1/2 tablespoon baking powder
• 3/4 cup granulated sugar
• 1 1/2 teaspoon salt
• 1 1/2 cup whole milk
• 3 large eggs
• 3/4 stick butter, melted
• 1/3 cup honey

Preheat oven to 400 degrees F. Toast hazelnut for 3-5 minutes while the oven is preheating. Into a large bowl, mix the cornmeal, hazelnuts, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Bake for 35 to 40 minutes or until golden brown.  Serve with Vanilla Ice Cream or Whipped cream. Garnish with chopped hazelnut and caramel.

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Donna-Marie submitted Spicy Asian Peanut Cheddar Dippers ! 

This is a fun way to serve a pub cheese spread! Small dippers made with 4 inch pretzels! What makes these wonderful is the peanut flavor in both the ground peanuts and the Spicy Asian Peanut Sauce that  found both in the cheese spread and is the dipping sauce! Quick and easy to make and eat .

• 1 – 8 ounce block sharp cheddar cheese, chopped into small hunks
• 1 stick butter, softened
• 1 /2 cup freshly grated Parmesan cheese
• 2 /3 cup Spicy Asian Peanut Sauce, divided
• 1 – 8 ounce package 4 inch pretzel rods (not sticks)
• 1 cup coarsely ground peanuts

Place the cheddar cheese in the bowl of a food processor. Coarsely chop. Add the butter, Parmesan and 1 /3 cup of the Asian Spicy Peanut Sauce. Mix until well blended. Remove from bowl and place in small dish. (yield 1 1 /4 cups).  Take 1 1 /2- 2 teaspoons  cheese and form around the bottom half of each pretzel rod. Roll in peanuts. Place on wax paper. Continue until all are done. They may be covered and chilled until needed.

To serve place dippers around the 1/3 cup Spicy Asian Dipping sauce on a large platter or serve 2-3 dippers with a small spot of sauce on an individual plate. Serves 10-14 

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Carmell submitted Peanut Butter Poke Cake with bananas and candied bacon
Ingredients

• 1 white cake mix, prepared according to box directions for 9×13 dish
• 14 ounce can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1/4 cup +1-3 tablespoons half & half
• 3 large bananas
• 8 ounces frozen whipped topping, defrosted
• 1 cup bacon, cooked & crumbled
• 3 tablespoons maple syrup
• 1/4 cup Whitley’s Salted Peanuts, chopped

Directions

With a fork, generously poke holes all over baked, cooled cake. In a small mixing bowl add condensed milk, peanut butter, and 1/4 cup half & half; whisk until combined (if needed, thin mixture with additional tablespoons half & half). Pour mixture over cake, cover and chill 6-8 hours or over night. Slice 2 bananas into rounds and spread over cake. Spread with whipped topping.

In a small dish combine bacon with the maple syrup, place in a small saucepan over medium-high heat. cook and stir continuously until bacon is candied, syrup will sizzle and reduce until little bubbles are no longer visible. Spread bacon on a glass plate, once cooled, pull apart into pieces. Sprinkle peanuts and bacon over cake before serving. If desired, garnish each serving with a slice of the remaining banana.

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Carmell also submitted Peanut Butter Praline French Toast with strawberries and bananas

Topping
1/2 cup peanut butter
1/2 cup brown sugar

4 tablespoons butter

1/4 cup light corn syrup
2/3 cup half & half
3 bananas, sliced
French Toast
4 eggs
1 teaspoons vanilla
1/4 teaspoon salt
1/2 cup half & half

7 (1 in. thick) slices french bread

1/2 cup WHITNEY’S Salted Peanuts, chopped

1 pound strawberries sliced

sweetened whipped cream, for serving

Directions
1.  Spray 13×9-inch glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth, do not boil. Spread topping in baking dish.
2.  In shallow bowl, beat eggs with fork. Beat in half & half, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
3.  When ready to bake, heat oven to 375°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
4.  Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra topping onto toast. Garnish with peanuts, Whipped cream and strawberries. Serve immediately.
Variation: Instead of strawberries serve with 1/2 cup chopped crisp bacon, whipped cream and maple syrup.

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Shannon submitted:

NUT BAKLAVA

Ingredients for Backlava Recipe:
1 pkg phyllo dough; thawed according to package instructions
2 sticks melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, almond, pistachio and pecans finely chopped

1 tablespoon of vanilla extract
1 tsp ground cinnamon
1 cup granulated sugar

2 tablespoon of salt
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey or agave
Melted chocolate chips & chopped walnuts for garnish, optional

Instruction:

To make the sugar syrup, bring your honey, water, sugar, salt and lemon juice to boil. Boil it for about 5 minutes until it has slightly thicken but is still runny and set it aside.

Preheat the oven to 350 degree

Plus the nut in a food processor and stir with the cinnamon and vanilla extract

To layer the baklava, add 10 sheets of phyllo dough (buttering each layer), follow by 1/2 cup of nut mixture. Then add 5 sheets of phyllo dough follow by 1/2 cup of mixture. Keep on repeating with 5 phyllo dough and nut mixture. At the last layer, add 10 sheets of phyllo dough on top.  Butter the top of the baklava.  Cut the baklava into vertical strips and then by diagonals so you can cut it easier later.  Bake the baklava in the oven for 1 hour – 1hour and 10 minutes.  Once it is golden brown and done, pour the sugar syrup on top.  Let the sugary goodness sit , top it with powdered sugar if desired and chocolate, nuts and then serve!

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Jill submitted:

Inside Out German Chocolate Pound Cake

• 1 German Chocolate Cake mix
• 1 can Coconut Pecan Frosting
• 1 cup milk
• 1/2 cup chopped pecans
• 2/3 cup oil
• 4 whole eggs

Mix all ingredients together.  Spray Bundt pan with PAM and pour mix into pan.

Bake @ 325 for 55 to 65 minutes (I test after 55 minutes).

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Lisa submitted three recipes:

Spicy Peanut Chicken

Cherry Almond Tart

Bacon Cashew Salad

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Hidemi submitted two recipes:

Peanuts Macaroni Cheese

Ingredients:

• 1 cup Dry Macaroni Elbows
• 1 tablespoon Unsalted Butter
• 1 teaspoon All-purpose flour
• 3/4 cup Milk
• 1 and 1/4 cups Roasted Unsalted Peanuts, divided
• 2/3 cup Chicken Broth
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 3/4 cup Shredded Cheddar Cheese
• 3/4 cup Shredded Monterey Jack Cheese
• 1/4 cup Shredded Parmesan Cheese
• 1/4 teaspoon Cayenne Powder (adjust the spiciness if you prefer spicier or not spicier)
• Salt and Black Pepper to taste

Directions:

1. Cook macaroni elbows followed by the directions of the package and drain in a colander.

2. Put 3/4 cup of peanuts and chicken broth into a blender and puree until smooth.

3. Chop 1/2 cup peanuts coarsely.

4. In a saucepan, melt butter over medium heat. Add all-purpose flour and whisk to combine. Reduce heat to medium-low and whisk in 1/2 cup of milk little by little whisking constantly. Add peanuts mixture, the rest of milk, basil, oregano, cayenne, salt and black pepper to taste. Simmer for about 5 minutes.

5. Stir in macaroni elbows then all 3 kinds of cheese. When the cheese melts, add salt and black pepper to taste again.

6. Turn off the heat, stir in chopped peanuts to the saucepan.

and . . .

Peanuts Chicken Curry

Ingredients:

• 4 Boneless, Skinless Chicken Breasts
• 4 cloves Garlic
• 2 Medium Onions
• 2 teaspoons Grated Ginger
• 4 tablespoons Olive Oil
• 1/2 cup Water
• 2 Bay Leaves
• 2 tablespoons Tomato Pesto
• 2 tablespoons Soy Sauce
• 2 cups Canned Coconut Milk
• 2 tablespoons Lemon Juice
• 1/2 cup Roasted Peanuts
• 2/3 cup Chicken Broth
• 2 teaspoons Ground Coriander Seed
• 2 teaspoons Ground Cumin
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cardamom Powder
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Black Pepper
• Salt to season

Chopped Cilantro for Garnish

Directions:

1. Cut chicken breasts into bite size. Peel and mince onions and garlic cloves.

2. In a small bowl, mix together coriander, cumin, turmeric, nutmeg, cardamom, cinnamon and black pepper.

3. Put peanuts and chicken broth into a blender and puree until smooth.

4. In a large pot, put olive oil and bay leaves. Heat over medium heat. When it gets fragrant, remove the bay leaves (discard) and put garlic and ginger. Cook until fragrant. Add onion and cook until onions are lightly browned. Add chickens and cook until chickens are no longer pink.

5. Add spice mixture to the saucepan and stir to combine. Stir in water and tomato paste. Cook stirring to dissolve tomato paste. Then cover with a lid, reduce heat to medium-low heat and cook for about 5 minutes.

6. Open the lid and add peanuts mixture into the saucepan. Stir to combine, cover again and cook for about 10 minutes stirring once or twice halfway through.

7. After 10 minutes, open the lid, add soy sauce and coconut milk to the saucepan and simmer for another 10 minutes stirring once or twice halfway through. Lastly add lemon juice and salt to season.

8. Put the curry into each serving bowl or plate. Top with cilantro.

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So I hope I got all the recipes submitted! 

So without further aideu, the winner is  . . . . . . . .

Carmell Made Sundae Cone Pot de Crème!  What put it over the top was Hannah’s love of ice cream and Jacob’s love of chocolate.  Camille – email me at mybizzykitchen@gmail.com with your mailing address and I’ll give the info to my Aunt for you to receive your $50 Whitley’s Nuts prize pack.

I can’t believe I have to work five days in a row this week – gah!  I hope you all had a wonderful Thanksgiving.  I am off to get in a few steps in before work – it’s a balmy 37 degrees!  Make it a great day!