Need to whip up a quick snack for your kids after school that’s a little different? Look no further.
After School Peanut Butter and Popcorn Easies
Peanut Butter Popcorn
1. 1 microwave bag Popcorn. Spread on big cookie sheet or large bowl
2. In sauce pan combine ¼ cup peanut butter, ½ stick butter, 1 t salt. Stir until smooth
3. Drizzle peanut butter over popcorn. Sprinkle 1 cup favorite nuts (peanuts or cashews are good)
4. Grease hands with butter and stir. Let cool completely. Peanut butter is very hot.
1. Preheat oven to low setting, 275 degrees. Butter large cookie sheet or use non-stick silpat
2. Pop one bag of microwave popcorn
3. In sauce pan bring the following to a boil: Swirl pan to melt all sugar.
½ stick (2 oz.) butter
½ cup brown sugar (dark or light ok)
1 T water
4. Drizzle popcorn with sugar syrup and one cup favorite nuts (cashews or almonds good)
5. Working fast, blend popcorn so syrup touches as much popcorn as possible.
6. Bake until shiny, about 30-45 minutes.
7. Cool on baking sheet if using silpat. Transfer to non-stick wax or parchment paper if not. Let cool completely.
Peanut Butter Cereal Balls
½ cup honey
½ cup peanut butter
½ stick (2 oz.) butter. If butter is soft, about 4 T
2 cups favorite cereal (shredded what or rice crispies work well)
2 cups oats (toasted oats or oat cereal ok)
¼ cup raisins, dry cranberries or dry apricots, cut into strips
¼ walnuts or pecans
Cup-cake paper liners, in cupcake tin (mini size ok), spray with cooking spray
1. In bowl, combine cereal, oats, dry fruit and nuts
2. In small sauce pan, heat until smooth over low heat: butter, honey and peanut butter
3. Pour syrup over cereals in bowl in thin stream.
4. With buttered/oiled hands, toss mix
5. Re-oil hands and make walnut size ball of mix, not packing together too tightly, but enough to stick together. Drop ball of coated mix into cupcake liners.
6. Refrigerate until firm, about 20 minutes.
Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.