FROM THE COOKBOOK

food | From the Cookbook

Butter Pecan Waffles

BROWNED BUTTER:

• 2 tablespoons unsalted butter • 1/2 cup chopped pecans • 1 cup Pearl Milling Company

Original Pancake & Waffle Mix • 3/4 cup milk, plus additional if necessary, divided • 1 egg • Pearl Milling Company Syrup, for topping • Toasted pecans, for topping (optional) To make browned butter: In small skillet over low heat, place butter. Increase heat to medium-low, stirring butter with heat-proof spatula. Cook and stir until butter reaches desired brown color. Remove from heat and stir in pecans.

Place pancake mix in large bowl. Add 3/4 cup milk, egg and browned butter. Stir until large clumps of batter disappear. If batter seems too thick, add additional milk 1 tablespoon at a time to reach desired thickness. Let batter stand 4-5 minutes before cooking.

Pour batter into lightly greased waffle iron. Bake until steam stops or as directed by waffle iron instructions. Top with syrup and toasted pecans, if desired.

From the Cookbook | food

Banana Walnut Pancakes

• 2 cups Pearl Milling Company Original Pancake Mix • 1 1/2 cups milk • 2 eggs • 2 tablespoons oil • 2 bananas, mashed

HOMEMADE WHIPPED CREAM:

• 1 cup heavy cream • 2 tablespoons sugar

TOPPINGS:

• 1 banana, sliced, for topping • 2 jars (5 ounces each) walnuts in syrup • 24 ounces Pearl Milling Company Syrup Place skillet over medium heat.

In large bowl, stir pancake mix, milk, eggs, oil and mashed bananas.

Spread 1/4 cup pancake batter on skillet. When pancake begins to bubble, use spatula to flip. Cook until golden brown on each side. Repeat with remaining batter.

To make whipped cream: In small bowl, whip heavy cream and sugar until thickened.

Top pancakes with homemade whipped cream, banana slices, walnuts and syrup. For more breakfast ideas, visit pearlmillingcompany.com

food | From the Cookbook

Cheesy Chorizo Nachos

• 1 package Cacique Pork Chorizo • 1 package Cacique Queso Blanco Queso Dip • 1 can (15 ounces) refried beans • 2 tablespoons water, plus additional, if necessary • 1 bag (12 ounces) tortilla chips • 1 package Cacique Ranchero Queso Fresco • 1/2 cup Cacique Crema Mexicana • 1 large jalapeno, sliced thin • 2 radishes, sliced thin • Fresh cilantro leaves, for garnish • Guacamole, for serving • Cacique Mild Homestyle Salsa, for serving In large nonstick skillet or well-seasoned cast-iron pan over medium-low heat, cook pork chorizo, using spoon to break it up. Stir regularly until completely warmed through and deep brown, scraping crispy bits from bottom of pan.

Microwave queso dip 2-3 minutes until heated through.

In medium bowl, thin refried beans with water. Beans should be thick but nearly pourable; add additional water 1 tablespoon at a time, if necessary.

Heat oven to 350˚F.

To assemble nachos, add half the tortilla chips to 13-by9-inch rectangular baking dish. Use spoon to drizzle half the queso dip and half the refried beans evenly over chips, distributing as evenly as possible. Sprinkle with half the crumbled queso fresco. Repeat with remaining chips, queso dip, beans and crumbled queso fresco. Bake 5-8 minutes until crumbled queso fresco softens and queso dip is creamy.

Remove from oven then drizzle with crema Mexicana and scatter pork chorizo over top. Garnish with sliced jalapenos, radishes and fresh cilantro. Serve with guacamole and salsa.

To find more game day recipes, visit CaciqueInc.com.

From the Cookbook | food

Alaskan Salmon Burgers with Peppered Bacon

• 1/2 cup mayonnaise • 1 1/2 tablespoons lemon juice • 1/2 teaspoon lemon zest • Salt and pepper • 1 box (11.2 ounces)

Trident Seafoods Alaska Salmon Burgers • 4 cheddar cheese slices • 4 seeded burger buns, split and toasted • 4 cups arugula • 6 strips peppered bacon, cooked • 12 bread-and-butter pickles, drained In small bowl, combine mayonnaise, lemon juice and lemon zest. Season with salt and pepper. Set aside.

Cook salmon burgers according to package directions. When almost cooked through, top each with slice of cheese, cover and cook until melted.

Spread cut sides of buns with mayonnaise and top bottom buns with arugula. Cover with salmon burgers, bacon, pickles and top buns.

Find more healthy seafood recipes at tridentseafoods.com.

food | From the Cookbook

Tuna Pasta Casserole

• 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups) • Nonstick cooking spray • 16 ounces frozen mixed vegetables, thawed • 1 pouch (11 ounces) low-sodium chunk light tuna • 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup • 1/2 cup chopped roasted red bell peppers • 1/2 cup fat-free half-and-half • 1 teaspoon all-purpose, salt-free seasoning blend • 3/4 cup crushed low-sodium, whole-grain crackers • 1/4 cup shredded or grated Parmesan cheese Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.

Preheat oven to 350˚F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.

Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.

Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Recipe courtesy of the American Heart Association’s Healthy for Good initiative

From the Cookbook | food

Cast-Iron Smoked Queso Dip

• 2 cups cheddar cheese • 1 cup Monterey Jack cheese • 1 teaspoon almond flour • 1 cup heavy cream • 1 cup Fresh Cravings Restaurant Style Salsa • 1 teaspoon paprika • 1 teaspoon sea salt • 1/4 cup cooked chorizo • 1 teaspoon liquid smoke • Cilantro, for garnish • Diced bell pepper, for garnish In cast-iron pan, mix cheddar cheese, Monterey Jack cheese and almond flour. Pour in heavy cream and salsa; bring to gentle simmer. Whisk while simmering 5-7 minutes, or until queso dip begins to thicken. Add paprika, salt, chorizo and liquid smoke; adjust seasoning as necessary.

Garnish with cilantro and bell pepper.

To find more recipe inspiration, visit FreshCravings.com.

food | From the Cookbook

Toffee Almond Chocolate Popcorn

• 4 cups popped popcorn • 3/4 cup chopped toasted almonds, divided • 6 tablespoons toffee bits, divided • 6 ounces milk chocolate, melted • 1 ounce dark chocolate, melted

In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.

Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.

Substitution: Use dark chocolate for milk chocolate, if preferred.

Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes at popcorn.org.

From the Cookbook | food

Fluffy Peanut Butter Pie

• 20 chocolate cream-filled cookies • 1/4 cup butter, melted • 1 package (8 ounces) cream cheese, softened • 1 cup smooth peanut butter • 1 can (14 ounces) sweetened condensed milk • 3 tablespoons lemon juice • 1 teaspoon vanilla extract • 1 cup whipping cream • Chocolate syrup Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.

In medium bowl, combine finely crushed cookies with melted butter. Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.

In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.

In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined. Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving.

Find more dessert recipes at Culinary.net