(Family Features) When hunger strikes and family fun calls for a snack to keep the excitement going, take your kiddos to the kitchen to whip up a tasty treat for all to enjoy. Whether you’re celebrating a special occasion or watching favorite movies, turn to an ingredient like popcorn that encourages creativity. Plus, it’s a delicious way for adults to turn back the clock and recreate childhood memories while making new ones with the family.

Consider these popcorn-inspired snacks to serve during your next adventure:

• Take yourself back in time to your own childhood with a classic pairing that never goes out of style: Peanut Butter and Jelly Popcorn. This version offers a fun way to jazz up popcorn for kids and adults alike with a sprinkling of strawberries and dried cranberries on top for added nutrition.
• When it’s time for a little fun in the sun or a trip to the park, sweeten up the celebration with this Graham Cracker Picnic Mix that’s a flavorful, kid-favorite combination of popcorn, bear-shaped graham crackers, marshmallows, fudge-covered pretzels and miniature cookies.
• Pizza is hard to beat as a snacking solution the whole family can enjoy, and this Grab and Go Pizza Popcorn is no exception. Ready in just minutes by mixing popcorn, Parmesan cheese and seasonings, little ones can help prepare a batch quickly before heading out the door.
• Colorful and fun, these Minty Green Popcorn Clusters are simple to make and a perfect treat to share. Just melt together marshmallows, butter, salt, green food coloring and peppermint extract before tossing with popcorn and green candy-coated chocolates.

To find more family-friendly snack time favorites, visit Popcorn.org.

Peanut Butter and Jelly Popcorn

Servings: 4-6

• 8 cups popcorn
• 2 tablespoons raspberry jam
• 1/2 cup white chocolate chips
• 3 tablespoons smooth natural peanut butter
• 1/4 cup freeze-dried strawberries
• 1/4 cup dried cranberries

1. In large bowl, stir popcorn and jam until evenly coated. Transfer to parchment paper-lined baking sheet.
2. In small heatproof bowl over small saucepan of barely simmering water, add white chocolate chips and peanut butter. Cook, stirring occasionally, 3-5 minutes, or until smooth and melted.
3. Drizzle peanut butter mixture over popcorn mixture. Sprinkle with strawberries and cranberries.
4. Refrigerate 10 minutes, or until peanut butter mixture is set; break into pieces to serve. Store in airtight container in refrigerator up to 1 week.

Graham Cracker Picnic Mix

Yield: About 12 cups

• 1/4 cup vegetable oil
• 1/4 cup sugar
• 5-6 drops pink neon liquid food color or desired color
• 1/2 cup unpopped popcorn kernels
• 1 package mini pastel marshmallows
• 1 cup bear-shaped graham crackers
• 1 package white fudge-covered pretzels
• 1 cup mini cookies

1. In large pot over medium heat, stir oil, sugar and food coloring.
2. Stir in popcorn kernels; cover. Cook until popcorn begins to pop. Shake pot over heat until popping slows.
3. Remove pan from heat and pour popcorn into large bowl.
4. Add marshmallows, graham crackers, pretzels and cookies then toss lightly.

Grab and Go Pizza Popcorn

Yield: 6 quarts

• 6 quarts popped popcorn
• olive oil cooking spray
• 1 cup grated Parmesan cheese
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 1 tablespoon Italian seasoning

1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
2. Spray popcorn lightly with cooking spray.
3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
4. To serve, scoop popcorn into reusable plastic cups.

Minty Green Popcorn Clusters

Yield: 32 clusters

• 12 cups unsalted, unbuttered, popped popcorn
• 4 cups mini marshmallows
• 2 tablespoons butter or light olive oil
• 1/2 teaspoon salt
• 1 tablespoon green food coloring
• 1/4 teaspoon peppermint extract
• 1 cup green candy-coated chocolate candies

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, melt marshmallows, butter and salt, stirring occasionally, until smooth. Remove from heat; stir in food coloring and peppermint extract.
3. Toss marshmallow mixture with popcorn; cool 2-3 minutes, or until cool enough to handle. Toss with chocolate candies.
4. Shape 3 tablespoons of popcorn mixture into small cluster; repeat with remaining popcorn mixture. Place on wax paper-lined baking sheet; cool completely.

Source:

Popcorn Board

(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit www.hungryjack.com.

Spiced Mocha Fudge Cake

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

CAKE:

• Crisco Original No-Stick Cooking Spray
• 4 (1-ounce) squares unsweetened baking chocolate
• 3 tablespoons butter
• 1cup hot brewed Folgers Classic Roast® Coffee
• 2/3 cup Hungry Jack Instant Mashed Potato Flakes
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar

SPICED WHIPPED CREAM:

• 1/2 pint whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
2. COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
3. BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
4. COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.

Maple Glazed Pork Tenderloin

Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes

• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter
• 2 tablespoons Hungry Jack Original Regular Syrup

1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Spinach Salad with Warm Maple Dijon Vinaigrette

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute

• 1/4 cup Hungry Jack Original Syrup
• 3 tablespoons cider vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Crisco 100% Extra Virgin Olive Oil
• 1 (6-ounce) bag fresh baby spinach leaves
• 1 small unpeeled red apple, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tablespoons crumbled cooked bacon or real bacon bits

1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.

Bacon and Cheese Appetizer Bites

Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes

• Crisco® Original No-Stick Cooking Spray
• 1/2 cup sour cream
• 1 tablespoon water
• 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/4 cup bacon, cooked and crumbled
• 2 tablespoons butter, melted
• Paprika

1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

Source: Hungry Jack

(Family Features) Homemade candy is a year-round treat, but it’s especially delicious during the holidays. Stir up sweet family traditions in the kitchen this season with a few simple tools and the perfect candy ingredients. Gather a heavy saucepan and wooden spoon, along with plenty of real butter, pure sugar and high-quality chocolate.
These recipes are easy to make, from melt-in-your-mouth caramels to crunchy, nutty toffee. If your candy-making technique could use a refresher course, visit butterisbest.com for a short video demonstration of the Pistachio Toffee recipe, along with helpful hints for using a candy thermometer and testing candy temperatures.

Sweet Tips for Candy Success

• No substitutions — real butter, not margarine or spreads, gives candy the best flavor and texture.
• Don’t double up — make only a single batch of candy at a time. Extra ingredients may prevent the mixture from cooking properly.
• Temps on target — the bulb of the candy thermometer should be completely covered by liquid, but don’t rest the thermometer on the bottom of the pan.
• Be patient — candy takes a long time to cook — don’t rush it by turning up the heat.
• Measure up — measure all ingredients before beginning a recipe.
• Keep it fresh — store finished confections in an airtight container in a dry location. Use wax paper to separate layers of candy.

For more holiday recipes and tips for cooking and baking with butter visit butterisbest.com.

Chocolate Cherry Fudge

Makes 3 dozen pieces

• 1/2 cup (1 stick) butter
• 3/4 cup whipping cream
• 2 cups sugar
• 12 ounces semisweet chocolate, coarsely chopped
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped slivered almonds
• 1 cup chopped dried cherries
• 1 teaspoon almond extract

1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
2. Remove from heat; add chocolate and marshmallow creme; stir until smooth.
3. Add, almonds, cherries and almond extract; mix until well blended.
4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

Eggnog Fudge

Makes 3 dozen pieces

• 1/2 cup (1 stick) butter
• 3/4 cup eggnog
• 2 cups sugar
• 10 ounces white chocolate, coarsely chopped
• 1/2 teaspoon ground nutmeg
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped pecans,
• 1 teaspoon rum or rum extract

1. In heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.
2. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
3. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
4. Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

Sea-Salted Caramels

Makes 3 dozen pieces

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 1/4 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon sea salt

1. Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (firm ball stage).
2. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.
3. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.

Pistachio Toffee

Makes 3 dozen pieces

• 1 1/4 cups shelled pistachios, divided
• 1 cup (2 sticks) butter
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon corn syrup
• 6 ounces white chocolate, coarsely chopped

1. Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven, cool and coarsely chop; set aside.
2. In heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.
3. Stir in 3/4 cup pistachios; mix well and pour into jellyroll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.
4. In microwave-safe container, microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
5. Place pan in refrigerator for 5 minutes, or until chocolate has set. Break into pieces and store in airtight container.

Source: America's Dairy Farmers

Mucho Choco Tacos

Prep Time: 20 Minutes
Start to Finish: 40 Minutes
Makes: 8 tacos

• 8 Old El Paso Stand 'N Stuff taco shells (from 4.7-oz box)
• 1 (24-ounce) package chocolate-flavored candy coating (almond bark)
• 2 cups sliced fresh strawberries
• 2 cups sliced bananas
• 3/4 cup hot fudge ice cream topping
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 1 aerosol can whipped cream topping
• 8 mint leaves, if desired

1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package.
2. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on waxed paper; let stand until chocolate hardens, 10 to 15 minutes.
3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
4. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

Source: General Mills Inc.