APPLE BUTTERFLIES
Your kids will fly right home for these delicious after-school nutritious snacks that look like beautiful butterflies. Add a few raisins on each "apple wing" and they transform into butterflies with spotted wings. Spice up the flavor by adding 1/2 teaspoon cinnamon to the peanut butter. From Pillsbury.com
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spoon 2 tablespoons peanut butter onto center of each of 4 individual plates. Shape peanut butter on each plate into a mound about 2 inches long and 1 inch wide. Place 1 carrot down center of each mound of peanut butter.
- Cut apple into quarters; remove core. Cut each quarter into 7 thin slices; cut 1 slice in half crosswise. Fan 3 apple slices on each side near top of each carrot to form upper wings. Place 1 half-slice on each side near bottom of each carrot to form lower wings.
- Place 2 strips of celery at top of each carrot to form antennae. Sprinkle apple slices with decorator sugar (optional).
- Decorate wings with raisins, craisins, peas, fruit loops or Cheerios.
Nutrition Facts : Calories 206.1, Fat 16.3, SaturatedFat 3.3, Sodium 156.1, Carbohydrate 10.6, Fiber 2.7, Sugar 6, Protein 8.2
BUTTERFLIED TURKEY WITH APPLE-CRANBERRY GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 10h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Prepare the turkey a day or two before roasting: Bring 3 quarts water, the salt, brown sugar, coriander seeds, star anise, peppercorns, ginger and garlic to a boil in a large saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups cold water; cool to room temperature. Place the turkey in a large container, pour the brine over it, cover and refrigerate at least 6 hours or overnight. Remove the turkey, dry it well and pat all over with the ground coriander. Let dry in the refrigerator at least 4 hours or overnight.
- Make the glaze: Bring the cider, ginger, cranberries, chiles, molasses and vinegar to a boil in a saucepan over medium-high heat. Reduce to a simmer and cook until thick, whisking occasionally, about 30 minutes. Strain the glaze and season with salt.
- Preheat the oven to 375º. Place the turkey breast-side up on a rack in a roasting pan and roast 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 155º to 160º. Continue roasting, brushing with the glaze every 10 minutes, until brown and crisp, about 30 more minutes. Transfer to a cutting board and let rest 15 minutes before carving. Alternatively, grill the turkey: Preheat a grill to medium on one side. Place the turkey breast-side up on the cooler side of the grill (position a drip pan under the grate), cover and cook until 165º, about 1 hour 20 minutes. Brush with the glaze and grill, uncovered, 10 more minutes.
- Heat the remaining glaze with any pan drippings in a saucepan over medium heat and whisk in the butter. Carve the turkey and serve with the extra glaze.
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- Spoon 2 tablespoons peanut butter onto center of each of 4 individual plates. Shape peanut butter on each plate into a mound about 2 inches long and 1 inch wide. Place 1 carrot down center of each mound of peanut butter.
- Cut apple into quarters; remove core. Cut each quarter into 7 thin slices; cut 1 slice in half crosswise. Fan 3 apple slices on each side near top of each carrot to form upper wings. Place 1 half-slice on each side near bottom of each carrot to form lower wings.
- Place 2 strips of celery at top of each carrot to form antennae. Sprinkle apple slices with decorator sugar.
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