7 Dishes Perfect for Game Day

Nothing says FALL like College football and tail-gating…….

(Culinary.net) Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.

Photo courtesy of Getty Images
  • Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
  • Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
  • Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
  • Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
  • Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
  • Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
  • Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.

Find more game day recipes and ideas at Culinary.net.


NB MS – Little Caesars® Pizza Kit Fundraiser!

NB Middle School Pizza Kit Sale!


North Baltimore Middle School


Our Little Caesars® Pizza Kit Fundraiser!

It’s Pizza!Pizza!® time! Time for you, your friends, and your family to get your Little Caesars® Pizza Kits!  Have them on hand for quick dinners, parties or entertaining! Buy several Kits and stock your freezers! We are asking everyone to sell 10 Kits to reach our goal. Thanks!

8th graders will be raising money for their class

7th graders will be raising money for a future trip to Washington DC 

October 1, 2019 is the deadline to place your order!

There are 2 ways to submit your order.

1. Turn in your completed order form and payment to your fundraising chairperson:
Collect payment at the time you take orders. Please make checks payable to North
Baltimore Schools. Fill out the top portion of your order form with your name and the
best contact phone number (cell phones preferred).
2. Pay for your order at PizzaKit.com. You will have the option to pay via credit card for
your entire brochure order, or just for your personal purchase.
Place your orders online and pay by credit card.
▪ Go to PizzaKit.com
▪ Click on ‘Products’, then click on ‘Shop’
▪ Select Ship My Order to the Group
▪ Enter Fundraiser ID # 371817
▪ Follow prompts to create your User ID
▪ Do not submit these orders on any Order Form you turn in to your chairperson.
▪ Online ordering questions? Call Little Caesars Customer Care Team
at (888) 452-5487 from 8:30am – 8:00pm EST
When: 10/01/2019 Order form and payment due.
Be sure your order form is correctly tallied!
Double check all rows and columns.
Late orders will NOT be accepted.
10/16/2019 3:30-5 Pick Up of Pizza Kits.
Where: Pickup will be at: NBHS Auditeria. Pick up your Pizza Kits as soon as possible.
We will not be responsible for any Kits remaining as we do not have storage! Remember, if
the products thaw they can be refrozen.
Questions: Please feel free to call Arica Matthes at 419-257-3464 extension #1203 or email
at amatthes@nbls.org with any questions.
Thank you for your support and participation!

18th Fostoria Rail Festival

Check it out, just 15 minutes east on SR 18!

Hosted by the Fostoria Rail Preservation Society, the 18th Fostoria Rail Festival offers much to see for train enthusiasts with many vendors to shop with!

Enjoy Model trains, a historic rail tour, photo contest, food contest, radio-controlled airplanes & drones, and much more, including an expanded women/childrens area as well.

Bring the whole family for a fun-filled annual event you’ll come back to year after year.

18th Fostoria Rail Festival
DateSeptember 28, 2019 10 am to 4 pm
Admission$4, children under 10 free
LocationFostoria Junior/Senior High School, 1001 Park Ave, Fostoria, OH
HighlightsVendors, Operating layouts, R/C airplanes, food service, soup contest, Rail Tours

Family Meals Matter

Family meals nourish the spirit…….

(Family Features) For busy families, finding time to eat together isn’t always easy, but coming together around the dinner table regularly isn’t just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health.

Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts.

In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake of fruits and vegetables.

If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators of the National Family Meals Movement, which aims to help families reap the benefits of enjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook “Family Table by Robert Irvine.”

Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you’re rushed for time.

Mix and match. Challenge yourself to see how many different ways you can use a grocery item until it’s gone.

Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes.

Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible.

Make nutritional balance easy. Plan your family’s plates by making sure you are getting all the food groups over the course of the day.

“By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted – like putting a good meal on the table – take on a deeper meaning,” Irvine writes in his book. “The meal ceases to be a time for physical nourishment and becomes something that feeds your family’s soul. It’s not possible to forge that kind of a connection if you’ve got one eye fixed on your smartphone at the dinner table.”

Look for more tips and meal planning resources at your favorite grocery store.


Recipe courtesy of “Family Table by Robert Irvine” on behalf of the Food Marketing Institute Foundation
Serves: 6

  • 1 Spanish white onion
  • 3 cloves garlic, minced
  • 3 cups diced bread (such as baguette)
  • water
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1/2cup Parmesan cheese
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons grapeseed oil
  • 3 cups basic tomato sauce
  1. In small saucepan over medium heat, sweat onion and garlic.
  2. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid.
  3. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.
  4. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape.
  5. In large saute pan over high heat, brown meatballs in grapeseed oil on all sides.
  6. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.

Barbecue St. Louis Ribs

Recipe courtesy of “Family Table by Robert Irvine” on behalf of the Food Marketing Institute Foundation
Serves: 12

Barbecue Sauce:

  • 2 cups ketchup
  • 2 cups apple cider vinegar
  • 1 cup Dijon mustard
  • 1 cup brown sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper

Spice Rub:

  • 1/2 cup kosher salt
  • 1/4 cup ground mustard
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 1/4 cup cayenne pepper
  • 1/4 cup ground white pepper
  • 1/4 cup seafood seasoning
  • 2 tablespoons ground cumin
  • 4 full racks St. Louis-style ribs
  1. To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick-bottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.
  2. To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.
  3. Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
  4. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.
  5. Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
  6. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.

Turkey Pot Pie

Recipe courtesy of “Family Table by Robert Irvine” on behalf of the Food Marketing Institute Foundation
Serves: 4

  • 2 tablespoons butter
  • 1 Spanish white onion, chopped
  • 2 celery ribs, medium diced
  • 3 carrots, small diced
  • 3 cups cooked, shredded turkey (dark meat preferred)
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons all-purpose flour
  • 4 cups turkey stock (or leftover gravy)
  • 2 potatoes, peeled and medium diced
  • 1 square prepared puff pastry
  • 1 egg, beaten
  1. Heat oven to 375 F.
  2. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.
  3. Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
  4. Pour filling into pie pan and top with pastry. Brush pastry with egg.
  5. Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of “Family Table by Robert Irvine”

Food Marketing Institute Foundation

Editors Note: This weekend we are preparing for another of our regularly scheduled “Family meals” with our adult children and grandchildren, which we always look forward to. During our last scheduled “Family Meal” we were planning to send our grandson Garrett off to college in Arizona , so we served up big helpings of love and hugs and memories and tales, and some of his favorite foods too. I’m sure many of you can relate to this experience. Family time is so precious. ~S.M.

Farm Science Review 2019: Delayed harvest bolsters attendance

Aaron Coontz, who raises corn and soybeans: “The passion outweighs the stress of farming,”

 (Photo: Ken Chamberlain, CFAES)

Farm Science Review 2019: Delayed harvest bolsters attendance

Published on September 20, 2019

LONDON, Ohio—Even during a challenging year for farmers, the 57th annual Farm Science Review topped recent years’ visitor totals with its first-ever career fair, more than a hundred educational talks, and new technology.

This year’s late harvest boosted attendance at the farm show, which attracted 114,590 people over three days. Typically at this time of the year, many farmers are driving combines. Instead, some were eyeing brand-new combines and tractors displayed at the show, taking pictures of their children and grandchildren behind the wheel.

Under sunny skies and welcoming mild temperatures, visitors learned about the economics of producing malting barley, legal issues associated with growing hemp, the most common mistakes made by family-run farms, and tactics to reduce the risks of producing corn and soybeans, among other topics.

“During a challenging year, Farm Science Review provides a lot of optimism for those in the agriculture field,” said Nick Zachrich, manager of FSR, which is sponsored by The Ohio State University’s College of Food, Agricultural, and Environmental Sciences (CFAES).

“Here, farmers can enjoy themselves and also learn how to improve their operations.”

Many of the educational talks at Farm Science Review addressed Ohio’s agricultural crisis in which persistent spring rain delayed or prevented planting on an unprecedented number of acres statewide.

Along with the tension that came with late or no planting this year and low commodity prices, unresolved trade talks between the United States and China, the nation’s top soybean buyer, are adding to the uncertainty.   

“We have no idea what the timeline will be for a trade deal,” said Ben Brown, assistant professor of agricultural risk management in CFAES. “The longer we stay in this, the more concerned I get.”

Meanwhile, China’s demand for U.S. soybeans has plunged by about 50%, Brown said. In Ohio, one out of every three rows of soybeans used to go to China. Now it’s one out of 10.

Government payments to farmers to compensate them for the decline in soybean demand have significantly helped prop up farmers’ financial statements, Brown said during a talk on trade policy.

“Those payments are helping to alleviate some of the pain,” he said.

Sometimes families add to the pressures of farming by how they run their businesses, noted Jolene Brown, a professional speaker and author who gave a talk on the most common errors family-run farms make. 

“We run as a family-first business and that means, ‘Don’t rock the boat and make Dad mad,’ ” Brown said. “If you want to be a family-first business, that’s OK as long as your business can be a hobby.”

The bigger issue for Aaron Coontz, who raises corn and soybeans with his friend, is finding additional work to supplement his income.

For the past three years, Coontz, who farms in London, has been looking for a job, ideally one in sales. So he was excited to see that FSR included a career fair this year. At the event, he had a chance to talk to employers and get some business cards of people he’ll follow up with. 

Already Coontz juggles some occasional work landscaping, selling seed, and appraising equipment, but he’s looking for a more permanent position.

“The passion outweighs the stress of farming,” he said. “If it wasn’t something I was 100% passionate about, I would probably have quit years ago. I love it too much to give it up.”

(Mark your calendars for next year’s Farm Science Review, which will be Sept. 22-24, 2020) 


Custom Cut Sept. 24

I’m hungry – you hungry?


Senior Citizens Tuesdays
10% OFF any purchase!

From the Farms to YOUR Freezers –
We’ll cut whatever YOU want!

Our Hand-Trimmed Ground Beef

Let us cut YOUR Steaks the way that YOU want them – thick or thin and FRESH to ORDER!

Ribeyes – $12.99
N. Y. Strip – $11.99
T – Bone – $10.99
Top Sirloin – $8.99
Flat Irons – $5.49

Grill Bundle
6 each – 8 oz. NY Strip steaks –  Brats – Pork Chops – Leg Quarters – Ground beef patties

BRAT Bundle 
– Any COMBO of 20 brats –
Regular – Cheddar – Pepper Jack

Asstd. Bone-In Pork Chops – $2.89
Boneless Pork Chops – $3.99
Pork Cutlets – $3.99

Beef Cube Steaks – $4.99

Fill YOUR Freezer with one of our BEEF or PORK or COMBO Bundles 


Locally Raised, Grain-Fed FREEZER Beef and Pork – CALL TODAY for pricing and details!

Natural Casing Hot Dogs

Our Hickory Smoked Bacon

Fresh Side Pork – $4.99

Deli Cheese
Swiss-Colby-Pepper Jack-Co – Jack

ONLY at N. B. C. C.
Tasty Tater Potato Chips
Regular – B. B. Q. – Dippers

We accept
Credit – Debit – EBT


“Food Insecurity in Wood County” Conference at BGSU

Exploring the issues of food insecurity in Wood County, along with organizations supporting those in need…..

Bowling Green State University, OH., October 3rd, 2019

On October 3 from 9 am – 3:30 pm at Bowling Green State University, the Bridging the Gap of Food Insecurity in Wood County will be held at the Bowen Thompson Student Union. This conference will explore the issues of food insecurity in Wood County, along with organizations supporting those in need. We are excited to have two subject matter expert keynote speakers including

Shannon Fisher – Social Services Supervisor Wood County of the Wood County Department of Jobs and Family Services


Chloe Plummer, MS, RD, LD a Clinical Dietitian with ProMedica Advocacy and Community Health

The conference will also include question and answer panels with area programs who work directly with those experiencing food insecurity. These groups include representatives from WIC, Salvation Army, The United Way, Children’s Hunger Alliance, Connecting with Kids, and many more.

Break-out sessions include cooking demonstrations, challenges with different populations, and the concept of food pharmacies.

Registration for the event is $10 per person with all proceeds going to the Mobile Food Pantry on BGSU’s campus. 

For more information and to register, go to www.bgsudining.com/foodinsecurityconference

The conference is sponsored by Bowling Green State University, BGSU Dining, BGSU Conference and Event Services, BGSU Parking Services, BGSU Center for Public Impact, and Chartwells Higher Education.

Caramel-Flavored Breakfast Fit for a Crowd

Watch video to see how to make this recipe!….

(Culinary.net) Cooking for a small crowd can be daunting. With this recipe for Caramel French Toast, you can prepare it the night before, bake in the morning and satisfy your guests without going overboard in the kitchen.

Find more breakfast and brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Caramel French Toast

  • 6          slices white bread, halved
  • 1/4       cup butter, cubed
  • 1/2       cup brown sugar
  • 1          tablespoon corn syrup
  • 3          eggs
  • 3/4       cup half-and-half
  • 1/2       teaspoon vanilla extract
  • 1/2       teaspoon cinnamon
  • 1/4       teaspoon salt
  • powdered sugar (optional)
  1. Cut bread slices in half.
  2. In saucepan, melt butter. Add brown sugar and corn syrup. Bring to boil, stirring frequently.
  3. Pour into 8-inch square baking dish. Arrange bread slices over caramel mixture.
  4. In small bowl, whisk eggs, half-and-half, vanilla extract, cinnamon and salt. Pour over bread slices. Cover with aluminum foil and refrigerate overnight.
  5. Heat oven to 350 F.
  6. Remove from refrigerator 30 minutes before baking and remove aluminum foil.
  7. Bake 25-35 minutes, or until toothpick inserted into center comes out clean.
  8. Sprinkle with powdered sugar, if desired; serve.


Custom Cuts Ad for Sept. 17-21

STOP ON OUT – TODAY!!! Quarry Rd. one of the smoothest in all Wood County!

Senior Citizens Tuesdays (55+)
10% Off Any Purchase

From the Farms to your Freezers We’ll Cut whatever you want!

Our Ground Beef is Hand Trimmed & Ground FRESH Daily! Just $4.79#

Cut FRESH & to YOUR order – 
Rib Eyes – $12.99#
N. Y. Strip – $11.99#
Top Sirloin – $8.99#

Ground Beef Patties
4 to 1 & 3 to 1

Beef Short Ribs – $7.49#
Beef Skirt Steak – $5.99#

Our Bun Length Brats
Regular – Pepper Jack – Bahama Mama
$1.50 each

Pork Spare Ribs – $2.79#
Pork Steak – $2.79#
Western Ribs – $3.39#

1# Packages of Whole Hog Sausage
– $3.29#

Plain – Mild – Southern – Salt & Pepper

Our Own Hickory Smoked Bacon – $5.99#
Sliced YOUR Way!

Extra Meaty Smoked Ham Hocks – $1.99#

Whole Chickens – $1.99#
Split Chickens – $2.09#
Chicken Breasts – $2.89#

Walnut Creek Natural Casing Hot Dogs – $5.99#

Walnut Creek Deli Cheese
Swiss – Pepper Jack – Colby – Co-Jack

ONLY at N. B. C. C.
Tasty Tater Potato Chips
Regular – B. B. Q. – Dippers

We accept
Credit – Debit – EBT

Chowline: Fall Vegetable Options

Seasonal fruits and vegetables are typically cheaper to purchase…..

 I love to eat seasonal produce such as strawberries in the spring and sweet corn in the summer, but besides apples, I’m not sure what’s in season now. Can you tell me which fruits and vegetables are seasonal in the fall?

Your question is very similar to another that was asked in a “Chow Line” column from September 2017, so it’s best answered by reissuing that column here.

Fall is a good time to start looking to buy pears, apples, and hard squash, among many other seasonal fruits and vegetables. In fact, those are some of the items that many grocery stores typically start to promote heavily at discounted prices in their grocery aisles, according to the National Retail Report, a weekly roundup of advertised retail pricing information compiled by the U.S. Department of Agriculture.

While improved technology and agricultural innovations mean that consumers can access fresh fruits and vegetables year-round, fruits and vegetables naturally grow in cycles and ripen during specific seasons. When ripe, produce is fresher and typically has its best taste. Seasonal fruits and vegetables are also typically cheaper to purchase because they are easier to produce than fruits and vegetables that are grown out of season.

So how do you know which fruits and vegetables are in season?

To find seasonal foods near you, try using the app and website developed by Grace Communications Foundation, a nonprofit organization that advocates for sustainable foods. The app compiles data from the USDA and the Natural Resources Defense Council on over 140 varieties of produce to show users which fruits, vegetables, herbs, and nuts are in season on a state-by-state basis.

Called the Seasonal Food Guide, the app and website allow users to check which produce is in season in half-month increments in each state. Other sources to check for what’s in season include the USDA Seasonal Produce Guide, Ohio Farm Bureau Federation, and Ohio Proud, among others.

While this is not an all-inclusive list, generally speaking, the following produce (among others) is in season in Ohio in the fall:

  • Apples
  • Beans
  • Beets
  • Blackberries
  • Blueberries
  • Broccoli
  • Cabbage
  • Cantaloupe
  • Carrots
  • Cauliflower
  • Collard Greens
  • Cucumbers
  • Eggplant
  • Grapes
  • Kale
  • Onions
  • Peaches
  • Peppers
  • Potatoes
  • Pumpkins
  • Radishes
  • Raspberries
  • Spinach
  • Summer Squash
  • Turnips
  • Winter Squash

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

5 Steps to Grill Vegetables

Before you plan your next backyard barbecue, incorporate tasty vegetables…..

(Culinary.net) Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Photo courtesy of Getty Images

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

  1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
  2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
  3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
  4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
  5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.


Protein-Packed Peanut Butter Breakfast

Watch video to see how to make this recipe!

(Family Features) Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with protein-packed dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

  • Butter
  • 2/3       cup creamy peanut butter, divided
  • 2          eggs
  • 1/2       cup granulated sugar
  • 2/3       cup milk
  • 1 1/2    teaspoons pure vanilla extract
  • 1/2       teaspoon salt
  • 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
  • 2/3       cup pure maple syrup
  • 1/3       cup crushed peanuts
  • powdered sugar, for garnish
  1. Heat oven to 350° F. Butter four 4-ounce ramekins.
  2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
  3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Georgia Peanut Commission