Deep-Fried Turkey

Blueberry Pumpkin Bread

Bananas Foster Bars

Almond Butter Buckeyes

Herb-Topped Pork Tenderloin Casserole

Oven-Baked Fried Chicken

Fall In Love With Fried Turkey

(NAPSI)-Home chefs everywhere are trying a new twist on an old favorite: deep-fried turkey. Mouthwateringly moist, deep-fried turkey will keep guests raving long after the last bite. Authentic turkey deep-frying starts with 100 percent peanut oil. With a high smoke point and a pleasing flavor, 100 percent peanut oil seals the juices inside the crispy, golden skin, which keeps the meat deliciously tender. In addition to great taste, research shows that peanut oil is as heart healthy as olive oil and can actually improve cholesterol levels. This method cuts cooking time in half, leaving your kitchen (and your evening) open for other things. Note that deep-frying should always be done outdoors, never indoors, under a covered patio or in the garage.

Try this recipe during the holidays, at a tailgate party or for your next family gathering:

Heavenly and Healthy Deep-Fried Turkey


  • 1 whole turkey
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 2 tablespoons of your favorite dry rub
  • 3-5 gallons 100 percent peanut oil (just to cover the turkey)


Wash bird inside and out and allow to drain. Rub turkey with the salt, pepper, garlic and dry rub. Allow to sit at room temperature for 1 hour or until completely thawed and dry. Preheat peanut oil outdoors in a turkey fryer or a very large stockpot to 350 degrees F. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in the fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165 degrees. Remove turkey from the oil. Let sit 20 minutes before serving.

Makes 4 servings.

For more-detailed information, go to or call (888) 8PEANUT.

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Blueberry Pumpkin Bread: A New Tradition

(NAPSI)-What do blueberries and pumpkins have in common? Both are native to the Americas. Blueberries, in fact, are one of only three fruits that originated in North America. (The others are Concord grapes and cranberries.)

European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.

Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.

For more nutrition information and great blueberry recipes, visit

Blueberry Pumpkin Bread


  • 1 cup canned solid-pack pumpkin
  • ¾ cup sugar
  • ¼ cup orange juice
  • 2 large eggs
  • ¼ cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup fresh or frozen blueberries, not thawed
  • White icing, optional


Preheat oven to 350° F. Butter an 8½ x 4½-inch loaf pan. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute. In small bowl, stir flour, baking powder, salt and pumpkin pie spice; add to pumpkin mixture; stir just until combined. Spoon ½ of batter into pan; spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on a rack for 10 minutes; turn out onto rack; cool completely. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month. If desired, drizzle with White Icing.

Yield: 1 loaf (8 servings)

White Icing: In bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½ to 2 tablespoons milk and ½ teaspoon vanilla; beat until smooth; drizzle over cake. Makes about ½ cup.

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Holiday Baking With A Regional Twist

(NAPSI)-Bakers everywhere are dusting off their rolling pins and gathering up their measuring cups. Every corner of the country has its own unique spin on holiday cookies and candies, with recipes that are often inspired by local ingredients or a reflection of traditions unique to the people who live there.

Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:

  • Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.
  • Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.

Bananas Foster Bars

  • ½ cup (1 stick) butter, softened
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 1 cup flour
  • ⅛ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup bananas, diced
  • ½ cup (2 ounces) pecans or walnuts, chopped


Makes 16 2-inch bars


  • 2 tablespoons unsalted butter at room temperature
  • 4 ounces cream cheese, softened
  • 4 tablespoons light brown sugar
  • 1 teaspoon rum or pure vanilla extract
  • 1 teaspoon cinnamon
  • 1-2 cups confectioners' sugar, sifted


Bars: Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*.

In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.

In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Remove pan to a wire rack to cool completely.

Frosting: In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.

Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.

*For a thicker bar, use an 8-inch-square pan.

Almond Butter Buckeyes

  • 1 cup (2 sticks) butter, softened
  • 1¼ cups almond butter*
  • 3 tablespoons dark rum or 1½ teaspoons rum extract
  • 1 teaspoon almond extract
  • 3¾ to 4 cups confectioners' sugar, sifted
  • 12 ounces bittersweet chocolate, chopped for coating

Makes 4 dozen candies


Candies:In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.

Refrigerate until firm, about 30 minutes.

Coating: Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.

To dip balls, insert a toothpick about ½ inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.

*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

Visit for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 27 through Dec. 24.

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Cooking Up Classic Comfort Foods With Fiber

(NAPSI)-Whether it's chocolate chip cookies, macaroni and cheese or mashed potatoes, many home chefs say favorite comfort foods are the cooking equivalent to a warm blanket or a heartfelt hug.

However, classic comfort foods often lack the fiber the body needs to work and feel its best, possibly leaving you at a nutritional loss.

"Getting the right amount of fiber promotes regularity, increases energy and impacts overall digestive health," explains registered dietitian and director of nutrition marketing at Kellogg Company, Cheryl Dolven.

Fortunately, there are simple ways to boost fiber content without sacrificing taste. For instance, you can find a number of simple and tasty comfort-food recipes made with Kellogg's All-Bran cereal to help you more easily fit fiber into every meal. The new recipes include:

  • Herb-Topped Pork Tenderloin Casserole
  • Tuscan Apricot-Berry Crostata
  • Sloppy Joes
  • Spinach and Cheese Stuffed Shells
  • Tomato-Artichoke Casserole
  • Gruyère and Ham Quiche.

Pair the great-tasting recipes with the All-Bran 10-Day Promise to get nearly half the daily fiber the body needs to work and feel better. Simply add one serving of any All-Bran product, which include four varieties of cereal, crackers and now, any of these new, simple recipes, into your daily diet. Try these recipes:

Herb-Topped Pork Tenderloin Casserole


  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 2 tablespoons butter or margarine, divided
  • 11/2 cups fat-free half-and-half or milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium white potatoes, very thinly sliced (about 11/2 lbs. total)
  • 2 cups Kellogg's All-Bran Complete Wheat Flakes cereal (crushed to 1 cup)
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 pound pork tenderloin, cut into 1/2-inch-thick slices
  • 1 tablespoon chopped fresh rosemary or chopped fresh sage
  • Fresh rosemary sprigs or whole sage leaves (optional)

Preparation Time: 20 minutes
Total Time:
2 hours
: 6


  1. In small nonstick saucepan, cook onions and garlic in 1 teaspoon of the butter for 1 to 2 minutes or until tender. In small bowl, whisk together half-and-half, flour, salt and pepper. Stir into onion mixture. Cook, stirring constantly, over medium heat until thickened and boiling. (Mixture will be very thick.) Remove from heat.
  2. In 8 x 8 x 2-inch baking dish or shallow 2-quart casserole coated with cooking spray, layer half of the potatoes. Spread half of the onion mixture over top. Repeat layers. Tightly cover with foil. Bake, covered at 350° F, for 1 hour.
  3. Meanwhile, melt remaining 5 teaspoons butter. In shallow dish, combine cereal and Parmesan cheese. Coat pork slices with butter. Roll in cereal mixture.
  4. Arrange pork on top of hot potatoes. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter. Bake uncovered at 350° F for 30 minutes more. Sprinkle with 1 tablespoon rosemary. Bake uncovered at 350° F about 10 minutes more or until potatoes are tender and pork is done. Garnish with rosemary sprigs (if desired).

Nutrition information per serving: Calories 260; Total Fat 7g; Saturated Fat 3.5g; Cholesterol 55mg; Sodium 410mg; Total Carbohydrates 32g; Dietary Fiber 4g; Sugars 6g; Protein 18g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 10%DV; Iron 8%

Tuscan Apricot-Berry Crostata

Preparation Time: 25 minutes
Total Time:
1 hour, 15 minutes
Servings: 10


  • 11/3 cups all-purpose flour
  • 1 cup Kellogg's All-Bran Original cereal (crushed to 2/3 cup)
  • 1/2 cup sugar, divided
  • 2 teaspoons baking powder
  • 3/4 cup butter or margarine
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries or red raspberries
  • 1 cup apricot all-fruit spread or apricot preserves


  1. In medium bowl, stir together flour, cereal, 1/3 cup of the sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.
  2. In small bowl, combine egg, milk and vanilla. Add to flour mixture, stirring just until moistened.
  3. On lightly floured surface, knead for 10 to 12 strokes or until dough just clings together. Remove one-third of the dough. Cover and refrigerate. Press remaining dough onto bottom and up sides of 10-inch tart pan with removable bottom. Arrange berries in bottom. Gently dollop apricot spread over berries. (Filling will look skimpy.)
  4. On lightly floured surface, roll chilled dough into 10-inch circle. Cut into 1-inch-wide strips. Arrange strips over fruit in lattice pattern. Sprinkle with remaining sugar. Bake at 375° F for 40 to 45 minutes or until golden brown. Let stand for 10 minutes. Remove from pan. Serve warm.

Nutrition information per serving: Calories 340; Total Fat 15g; Saturated Fat 9g; Cholesterol 60mg; Sodium 100mg; Total Carbohydrates 52g; Dietary Fiber 3g; Sugars 34g; Protein 4g; Vitamin A 10%DV; Vitamin C 6%DV; Calcium 8%DV; Iron 6%DV

For more information and recipes, visit

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Adding Nutrients To Everyday Dishes

(NAPSI)-Some have called it the new wonder food, but many home cooks hoping to easily add nutrients to meals have simply called it a wonderful relief.

It's flaxseed, a seed with a lightly nutty taste that-when purchased ground or ground in a coffee grinder or baby-food mill-can be sprinkled on just about anything, from cereal to salad to ice cream and smoothies.

In addition to being a great source of protein, fiber and nutrients including calcium, magnesium and folic acid, about two tablespoons of ground flax provide your daily dose of omega-3s, making the seed one of the best plant-based ways to add the all-important fatty acid to your diet. The seed is also rich in plant-derived compounds called "lignans" that have been shown to help in the fight against cancer, and that might also help with symptoms of menopause.

Getting More Flax

Try stirring ground flax into soups, mixing it in meatloaf, or sprinkling it in your morning juice or oatmeal. You can also use flax-seed to coat chicken. Jane Reinhardt-Martin, R.D., L.D., does just that in this recipe for healthful oven-baked fried chicken, taken from her cookbook "The Amazing Flax Cookbook."

Oven-Baked Fried Chicken

  • 1 egg, beaten
  • ¼ cup skim milk
  • ½ cup ground flaxseed
  • ½ cup plain breadcrumbs
  • 2 Tbsp whole flaxseed
  • 1 Tbsp grated Parmesan cheese
  • 1 Tbsp dried parsley flakes
  • ½ tsp black pepper
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • Salt to taste
  • 4 boneless, skinless chicken breasts (4 oz. each)

Yield: 4 servings


Heat oven to 375° F. Combine egg and milk in shallow bowl. Mix dry ingredients in another shallow bowl. Dip chicken in egg mixture; then completely coat in breading mixture. Place on ungreased baking sheet; bake uncovered for 25 minutes or until chicken is no longer pink.

For more recipes, tips and nutrition information, visit

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