“Go Banana Pops”
3 medium bananas, ripe but firm
3 T. finely chopped dry roasted peanuts
3 T. coarsely crushed mini pretzels
2 T. mini semisweet chocolate chips
1 pkg. (10 oz) sea salt caramel baking chips
1 tsp. vegetable oil
special equipment: 9 pop or craft sticks for handles
Line a baking sheet with wax paper. Cut ends off bananas and then cut crosswise into thirds. Insert a pop stick halfway into one cut end of each banana pieces. In a bowl, combine the peanuts, pretzels, and chocolate chips. In a heatproof bowl, toss together caramel chips and oil. Set bowl over a saucepan of simmering water (water not touching the bowl). Once chips soften, stir until melted and smooth. Dip banana pieces into melted caramel until coated, using a small spoon to help evenly coat them. Push bananas into peanut mixture and, using fingers, sprinkle mixture over bananas, turning each one to evenly coat. Place bananas on prepared baking sheet and freeze for 20 minutes, or until firm. Makes 9 servings.
2nd place prize, Old Farmers Almanac 2022 recipe contest
Cole Goerg, Neenah, Wisconsin
-how to make homemade pimento cheese
1, 8 oz. pkg cream cheese, softened
2 T. vinegar
2 T. sugar
pinch of salt
Mix all ingredients together. Store.
3/4 lb. Velveeta Cheese, mashed
1/4 c. sugar
1 rounded tsp. corn starch
3 T. vinegar
1/4 tsp. mustard
Beat ingredients together. Cook until thick, stirring occasionally. Let cool. Then, mix in a jar of pimentos, chopped.
both Pimento Cheese recipes that appear in 3rd KWIX Cookbook
“Nacho Cheese Dip”
1 lb. ground beef
1 lb. sausage
1 large onion, chopped
Brown these three ingredients together and drain. Then, melt 2 lbs. Velveeta on low heat. Add 1 can mushroom soup and 1 can chopped tomatoes. Add meat mixture and 1/2 tsp. garlic powder to melted cheese. Serve warm with nachos. This makes a lot but can be frozen and used several times or the recipe can be cut in half.