Peach Melba Frozen Yogurt Cups

Frozen Yogurt Cups.jpg

Recipe created by Patty Mastracco

These desserts look impressive but take very little time to make. They’re a great make-ahead dessert for entertaining.

Prep time: 25 minutes
Chill time: Overnight
Servings: 4


INGREDIENTS

  • 1/2 cup Mariani Sliced Almonds, toasted

  • 1/2 cup crumbled graham cracker crust

  • 2/3 cup diced fresh or frozen thawed peaches

  • 1/2 cup fresh raspberries, coarsely chopped

  • 2 cups peach or vanilla frozen yogurt, slightly softened

  • Melted raspberry preserves and toasted Sliced Mariani Almonds (garnish)


INSTRUCTIONS

  1. Line 4 Texas muffin cups with extra-large paper muffin tin liners and sprinkle 1 tablespoon of almonds in the bottom of each. 

  2. Top with half the fruit and half the frozen yogurt and sprinkle remaining almonds over the top. 

  3. Top with the remaining fruit and frozen yogurt and press down lightly with the back of a spoon. Sprinkle the remaining graham cracker crust over the top and place in the freezer. Freeze overnight. 

  4. To serve, remove from muffin tin. Carefully remove paper liners and invert desserts onto 4 small plates. Drizzle with preserves and sprinkle with almonds, if desired. 


RECIPE TIPS 

  • You’ll need either a Texas muffin (oversized) tin or freezer-safe cups for this recipe. 

  • To soften frozen yogurt, place in the refrigerator for 30 minutes. 

  • Use either frozen yogurt, yogurt or ice cream if you’re feeling decadent. 

  • Feel free to change up the flavors of the yogurt and fruit for variety. 


Yield: 4 servingsPin it

Peach Melba Frozen Yogurt Cups

These desserts look impressive but take very little time to make. They’re a great make-ahead dessert for entertaining.

prep time: 25 minschill time: overnight total time: overnight

ingredients

  • 1/2 cup Mariani Sliced Almonds, toasted
  • 1/2 cup crumbled graham cracker crust
  • 2/3 cup diced fresh or frozen thawed peaches
  • 1/2 cup fresh raspberries, coarsely chopped
  • 2 cups peach or vanilla frozen yogurt, slightly softened
  • Melted raspberry preserves and toasted Mariani Sliced Almonds (garnish)

instructions

  1. Line 4 Texas muffin cups with extra-large paper muffin tin liners and sprinkle 1 tablespoon of almonds in the bottom of each.
  2. Top with half the fruit and half the frozen yogurt and sprinkle remaining almonds over the top.
  3. Top with the remaining fruit and frozen yogurt and press down lightly with the back of a spoon. Sprinkle the remaining graham cracker crust over the top and place in the freezer. Freeze overnight.
  4. To serve, remove from muffin tin. Carefully remove paper liners and invert desserts onto 4 small plates. Drizzle with preserves and sprinkle with almonds, if desired.

RECIPE TIPS

 
  • You’ll need either a Texas muffin (oversized) tin or freezer-safe cups for this recipe.
  • To soften frozen yogurt, place in the refrigerator for 30 minutes.
  • Use either frozen yogurt, yogurt or ice cream if you’re feeling decadent.
  • Feel free to change up the flavors of the yogurt and fruit for variety.
  • Calories

    300

    Fat

    14g

    Sat. Fat

    2.5g

    Carbs

    37g

    Protein

    9g

    Sugar

    25g

    Trans Fat

    0g

    MUFA

    8.65

    PUFA

    2.08

    Cholesterol

    <5mg

    Sodium

    135mg

    Potassium

    460mg

    Fiber

    4g

    Vitamin A

    2%

    Vitamin C

    6%

    Calcium

    15%

    Iron

    8%
    Created using The Recipes Generator

    Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

    Portabella.jpg

    Recipe created by Patty Mastracco

    Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.

    Prep time: 30 minutes
    Cook time: About 35 minutes
    Servings: 4


    INGREDIENTS

    Italian Almonds

    • 2 teaspoons extra virgin olive oil

    • 3/4 cup chopped Mariani Whole Almonds

    • 1/4 teaspoon Italian herb seasoning

    Stuffed Mushrooms

    • 4 large portobello mushrooms

    • 2 tablespoons extra virgin olive oil

    • 1 cup chopped onion

    • 1 cup diced zucchini

    • 1 cup chopped bell pepper (any color)

    • 1 cup precooked quinoa

    • 1/4 cup chopped sun-dried tomatoes (preferably smoked)

    • 1 teaspoon Italian herb seasoning

    • 1/4 teaspoon sea salt or to taste

    • 3/4 cup shredded smoked mozzarella cheese


    INSTRUCTIONS

    1. To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside. 

    2. To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet. 

    3. Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds. 

    4. Pile into portobello mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom. 

    5. Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly. 


    Stuffed Mushrooms v1.jpg

    CAMPING MAKE-AHEAD TIPS

    • Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler. 

    • Place mushrooms and shredded cheese in 2 more separate containers. 

    • Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.


    Yield: 4 mushroomsPin it

    Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

    Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.

    prep time: 30 minscook time: about 35 mins

    total time: about 1 hour 5 mins

    ingredients

    Italian Almonds
    • 2 teaspoons extra virgin olive oil
    • 3/4 cup chopped Mariani Whole Natural Almonds
    • 1/4 teaspoon Italian herb seasoning
    Stuffed Mushrooms
    • 4 large portobello mushrooms
    • 2 tablespoons extra virgin olive oil
    • 1 cup chopped onion
    • 1 cup diced zucchini
    • 1 cup chopped bell pepper (any color)
    • 1 cup precooked quinoa
    • 1/4 cup chopped sun-dried tomatoes (preferably smoked)
    • 1 teaspoon Italian herb seasoning
    • 1/4 teaspoon sea salt or to taste
    • 3/4 cup shredded smoked mozzarella cheese

    instructions

    1. To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside.
    2. To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet.
    3. Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds.
    4. Pile into portabella mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom.
    5. Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly.

    CAMPING MAKE-AHEAD TIPS

  • Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler.
  • Place mushrooms and shredded cheese in 2 more separate containers.
  • Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.
  • Calories

    470

    Fat

    33g

    Sat. Fat

    5g

    Carbs

    32g

    Protein

    17g

    Sugar

    10g

    Trans Fat

    0g

    MUFA

    20

    PUFA

    5

    Cholesterol

    10mg

    Sodium

    290mg

    Potassium

    1260mg

    Fiber

    9g

    Vitamin A

    12%

    Vitamin C

    63%

    Calcium

    20%

    Iron

    20%
    Created using The Recipes Generator

    Chicken Mole

    Mole Chicken.jpg

    Recipe created by Patty Mastracco

    This tasty mole has minimal ingredients but loads of flavor. This recipe makes a large batch of mole sauce. Use 1/3 of the sauce for one batch of chicken and freeze the remaining for future servings of chicken, enchiladas or quesadillas.

    Prep time: 20 minutes
    Cook time: About 40 minutes
    Servings: 6


    INGREDIENTS

    Mole Sauce

    • 2/3 cup Mariani Slivered Almonds

    • 10 dried pasilla chile peppers, stems and seeds removed and torn into strips

    • 3 cups chicken stock or reduced-sodium chicken broth

    • 1 cup chopped white or yellow onion

    • 1/2 cup raisins

    • 2 teaspoons unsweetened cocoa powder

    • 1 tablespoon Mexican seasoning blend

    • 1/4 teaspoon cinnamon

    • 1 (14.5-oz.) can fire-roasted or chipotle diced tomatoes

    Chicken

    • 1 tablespoon olive or vegetable oil

    • 6 small boneless, skinless chicken breasts

    • Sea salt and pepper to taste

    • Finely chopped toasted Mariani Almonds, sesame seeds and cilantro leaves (optional garnishes)


    INSTRUCTIONS

    1. Place slivered almonds and chiles in a large pot set over medium heat and toast for 1 to 2 minutes or until fragrant, stirring constantly. Stir in remaining mole ingredients. 

    2. Bring to a boil, then reduce heat and cook, covered, for 30 minutes. 

    3. To prepare chicken, heat oil in very large skillet over medium-high heat. Season chicken with salt and pepper and cook for 2 minutes on each side or until nicely browned on each side. Reduce heat and cook for a few minutes more or until chicken is cooked through.

    4. Transfer to a serving platter and spoon 2 cups of mole over the top, garnishing with almonds, sesame seeds and cilantro as desired. 

    5. Remaining sauce may be refrigerated for up to 1 week or frozen until ready to use.


    Yield: 6 servingsPin it

    Chicken Mole

    This tasty mole has minimal ingredients but loads of flavor. This recipe makes a large batch of mole sauce. Use 1/3 of the sauce for one batch of chicken and freeze the remaining for future servings of chicken, enchiladas or quesadillas.

    prep time: 20 minscook time: about 40 minstotal time: about 1 hour

    ingredients:

    Mole Sauce
    • 2/3 cup Mariani Slivered Almonds
    • 10 dried pasilla chile peppers, stems and seeds removed and torn into strips
    • 3 cups chicken stock or reduced-sodium chicken broth
    • 1 cup chopped white or yellow onion
    • 1/2 cup raisins
    • 2 teaspoons unsweetened cocoa powder
    • 1 tablespoon Mexican seasoning blend
    • 1/4 teaspoon cinnamon
    • 1 (14.5-oz.) can fire-roasted or chipotle diced tomatoes
    Chicken
    • 1 tablespoon olive or vegetable oil
    • 6 small boneless, skinless chicken breasts
    • Sea salt and pepper to taste
    • Finely chopped toasted Mariani Almonds, sesame seeds and cilantro leaves (optional garnishes)

    instructions

    1. Place slivered almonds and chiles in a large pot set over medium heat and toast for 1 to 2 minutes or until fragrant, stirring constantly. Stir in remaining mole ingredients.
    2. Bring to a boil, then reduce heat and cook, covered, for 30 minutes.
    3. To prepare chicken, heat oil in very large skillet over medium-high heat. Season chicken with salt and pepper and cook for 2 minutes on each side or until nicely browned on each side. Reduce heat and cook for a few minutes more or until chicken is cooked through.
    4. Transfer to a serving platter and spoon 2 cups of mole over the top, garnishing with almonds, sesame seeds and cilantro as desired.
    5. Remaining sauce may be refrigerated for up to 1 week or frozen until ready to use.

    Mole Sauce

    Calories

    80

    Fat

    3.5g

    Sat. Fat

    0g

    Carbs

    11g

    Protein

    3g

    Sugar

    <1g

    Trans Fat

    0g

    MUFA

    1.79

    PUFA

    .70

    Cholesterol

    0mg

    Sodium

    190mg

    Potassium

    280mg

    Fiber

    3g

    Vitamin A

    8%

    Vitamin C

    5%

    Calcium

    2%

    Iron

    6%

    Chicken with Mole Sauce

    Calories

    310

    Fat

    11.5g

    Sat. Fat

    2g

    Carbs

    21g

    Protein

    5g

    Sugar

    3g

    Trans Fat

    0g

    MUFA

    5.81

    PUFA

    2.14

    Cholesterol

    150mg

    Sodium

    640mg

    Potassium

    750mg

    Fiber

    3g

    Vitamin A

    10%

    Vitamin C

    5%

    Calcium

    2%

    Iron

    10%
    Created using The Recipes Generator

    Walnut Chili

    Chili Toppings without cheese.jpg

    Recipe created by Cara at Road 142

    Prep time: 15 minutes
    Cook time: 40 minutes
    Servings: 6 to 8


    INGREDIENTS

    • 2 tablespoons olive oil

    • 2 medium onions, diced

    • 2 carrots, peeled and diced

    • 2 jalapeños, seeded and diced (optional)

    • 4 cloves garlic, minced

    • 2 tablespoons chili powder

    • 2 tablespoons cumin

    • 1 tablespoon oregano

    • 1 1/2 teaspoons salt

    • 2 tablespoons tomato paste

    • 1 (28-ounce) can diced tomatoes

    • 1 quart stock — chicken or vegetable

    • 3 (15-ounce) cans of pinto or kidney beans, drained

    • 1 1/2 cups diced walnuts


    INSTRUCTIONS

    1. In a large, heavy-bottomed soup pot, heat oil on medium heat.

    2. Add onion, carrot and jalapeños and cook for 5 minutes until softened, stirring occasionally. Add garlic and cook for 45 seconds or until fragrant.

    3. Add chili powder, cumin, oregano, salt and tomato paste to the onions and garlic and cook for 45 seconds, taking care to not burn the spices.

    4. Add diced tomatoes, stock, beans and walnuts. Bring to a boil, then cover and simmer on low for 30 minutes.

    Garnish with shredded cheese, hot sauce, sour cream, sliced green onions, fresh cilantro and/or crushed tortilla chips.


    Nutritional Analysis Per Serving:

    Calories: 394, Fat: 16g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 3g, PUFA: 1g, Cholesterol: 0mg, Sodium: 647mg, Potassium: 703mg, Carbohydrates: 20g, Fiber: 6g, Sugar: 7g, Protein: 8g, Vitamin A: 34%, Vitamin C: 38%, Calcium: 8%, Iron: 8%


    Yield: 6-8Pin it

    Walnut Chili

    prep time: 15 minscook time: 40 minstotal time: 55 mins

    ingredients:

    • 2 tablespoons olive oil
    • 2 medium onions, diced
    • 2 carrots, peeled and diced
    • 2 jalapeños, seeded and diced (optional)
    • 4 cloves garlic, minced
    • 2 tablespoons chili powder
    • 2 tablespoons cumin
    • 1 tablespoon oregano
    • 1 1/2 teaspoons salt
    • 2 tablespoons tomato paste
    • 1 (28-ounce) can diced tomatoes
    • 1 quart stock – chicken or vegetable
    • 3 (15-ounce) cans of pinto or kidney beans, drained
    • 1 1/2 cups diced walnuts

    instructions

    1. In a large, heavy-bottomed soup pot, heat oil on medium heat.
    2. Add onion, carrot and jalapeños and cook for 5 minutes until softened, stirring occasionally. Add garlic and cook for 45 seconds or until fragrant.
    3. Add chili powder, cumin, oregano, salt and tomato paste to the onions and garlic and cook for 45 seconds, taking care to not burn the spices.
    4. Add diced tomatoes, stock, beans and walnuts. Bring to a boil, then cover and simmer on low for 30 minutes.
    5. Garnish with shredded cheese, hot sauce, sour cream, sliced green onions, fresh cilantro and/or crushed tortilla chips.

    Calories

    394

    Fat

    16g

    Sat. Fat

    1g

    Carbs

    20g

    Protein

    8g

    Sugar

    7g

    Trans Fat

    0g

    MUFA

    3g

    PUFA

    1g

    Cholesterol

    0mg

    Sodium

    647mg

    Potassium

    703mg

    Fiber

    6g

    Vitamin A

    34%

    Vitamin C

    38%

    Calcium

    8%

    Iron

    8%
    Created using The Recipes Generator

    Walnut Pesto

    Walnuts and Pesto Jar.jpg

    Recipe created by Cara at Road 142

    Prep time: 5 minutes
    Cook time: 5 minutes
    Servings: 6


    INGREDIENTS

    • 2 cups gently packed fresh basil leaves

    • 2 large garlic cloves, roughly chopped

    • 1/2 cup grated Parmigiano-Reggiano cheese

    • 1/3 cup walnuts

    • 1/2 teaspoon salt

    • 1/4 teaspoon ground black pepper

    • 2/3 cup extra virgin olive oil


    INSTRUCTIONS

    1. Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.

    2. Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process 1 minute more.

    3. Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil. (This seals out air and prevents the pesto from oxidizing and turning brown). 

    TIP:

    Walnut pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.


    Nutritional Analysis Per Serving:

    Calories: 294, Fat: 30g, Saturated Fat: 5g, Trans Fat: 0g, MUFA: 18g, PUFA: 4g, Cholesterol: 8mg, Sodium: 147mg, Potassium: 353mg, Carbohydrates: 4g, Fiber: 3g, Sugar: 0g, Protein: 5g, Vitamin A: 4%, Vitamin C: 2%, Calcium: 11%, Iron: 0%


    Yield: 6Pin it

    Walnut Pesto

    prep time: 5 minscook time: 5 minstotal time: 10 mins

    ingredients:

    • 2 cups gently packed fresh basil leaves
    • 2 large garlic cloves, roughly chopped
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1/3 cup walnuts
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2/3 cup extra virgin olive oil

    instructions:

    1. Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.
    2. Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more.
    3. Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil (This seals out air and prevents the pesto from oxidizing and turning it brown).

    Tip:

    Walnut Pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.

    Calories

    294

    Fat

    30g

    Sat. Fat

    5g

    Carbs

    4g

    Protein

    5g

    Sugar

    0g

    Trans Fat

    0g

    MUFA

    18g

    PUFA

    4g

    Cholesterol

    8mg

    Sodium

    147mg

    Potassium

    353mg

    Fiber

    3g

    Vitamin A

    4%

    Vitamin C

    2%

    Calcium

    11%

    Iron

    0%
    Created using The Recipes Generator

    Irish Almond Butter Cake

    Holiday-web.png

    INGREDIENTS

    • 1 1/2 cups sugar

    • 3/4 cup Irish butter, melted

    • 2 eggs

    • 1 1/2 teaspoons almond extract

    • 1 1/2 teaspoons vanilla extract

    • 1/2 teaspoon salt

    • 1 1/2 cups flour

    • 1/4 cup Mariani Sliced Almonds


    INSTRUCTIONS

    Holiday-9.jpg
    1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.

    2. Combine sugar and melted butter in a mixing bowl of a stand mixer fitted with a paddle attachment and beat on medium for one minute.

    3. Beat in eggs, one at a time.

    4. Add in almond extract and vanilla extract, mixing well to combine all ingredients.

    5. Sift flour and salt together in a separate bowl.

    6. With the mixer on low, add flour mixture a little at a time until all is mixed in and the batter is smooth.

    7. Pour batter into a greased 9-inch round cake pan, smoothing the top.

    8. Sprinkle Mariani Sliced Almonds on the top and bake in a 350 degree oven 30-35 minutes or until a toothpick inserted in the center comes out clean and the almonds are toasted. Serve warm or room temperature.


    Pin it

    Irish Almond Butter Cake

    ingredients:

    • 1 1/2 cup sugar
    • 3/4 cup Irish butter, melted
    • 2 eggs
    • 1 1/2 teaspoons almond extract
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 1 1/2 cup flour
    • 1/4 cups Mariani sliced almonds

    instructions

    1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
    2. Combine sugar and melted butter in a mixing bowl of a stand mixer fitted with a paddle attachment and beat on medium for 1 minute.
    3. Beat in eggs, one at a time.
    4. Add in almond extract and vanilla extract, mixing well to combine all ingredients.
    5. Sift flour and salt together in a separate bowl.
    6. With the mixer on low, add flour flour mixture a little at a time until all is mixed in and batter is smooth.
    7. Pour batter into a greased 9-inch round cake pan, smoothing the top.
    8. Sprinkle Mariani Sliced Almonds on the top and bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the almonds are toasted. Serve warm or room temperature.
    Created using The Recipes Generator

    Pumpkin-Spiced Walnut Honey Buns

    MarianiNut-CinRolls-Recipe-web.jpg

    Prep time: 15 minutes
    Rise time: 1 hour or overnight
    Cook time: 35 minutes total
    Servings: 12


    INGREDIENTS

    • 3/4 cup butter, divided

    • 1/3 cup honey

    • 1 1/2 cups chopped Mariani Walnuts

    • 1 1/4 cups brown sugar

    • 2 teaspoons pumpkin pie spice

    • 1 teaspoon cinnamon

    • 1 lb. loaf (1/3 of a 32-oz. pkg.) frozen bread dough, thawed


    INSTRUCTIONS

    1. Melt 6 tablespoons butter with honey and pour into a 13 X 9-inch baking dish, tipping dish to evenly coat the bottom.

    2. Sprinkle evenly with nuts and 1/2 cup brown sugar.

    3. Roll dough into a 12 X 24-inch rectangle on a lightly floured board and spread with remaining 6 tablespoons softened butter. Sprinkle remaining brown sugar over butter, then sprinkle with spices.

    4. Smooth the surface lightly with your fingertips to distribute evenly.

    5. Starting with the shorter end, roll up tightly to make a 12-inch log and pinch seams to seal. Cut into 1-inch slices with a serrated knife.

    6. Place in a prepared baking dish. Cover and let rise in a warm place until double in size, about 1 hour.

    7. Preheat oven to 350°F. Bake for 25 minutes, tenting surface with foil if top browns too quickly. Let stand for 5 minutes, then invert onto a serving platter.

    Cinnamon rolls may also be prepared the night before and stored tightly covered in the refrigerator. Let stand for 30 minutes at room temperature before baking.


    RECIPE TIP

    Line the bottom of the baking dish with parchment paper first to make the buns easier to remove.


    Nutritional analysis per serving:
    Calories: 420, Fat: 23g, Saturated Fat: 8g, Trans Fat: 0g, MUFA: 4.30, PUFA: 7.33, Cholesterol: 30mg, Sodium: 310mg, Potassium: 106mg, Carbohydrates: 51g, Fiber: 3g, Sugar: 31g, Protein: 6g, Vitamin A: 8%, Vitamin C: 0%, Calcium: 4%, Iron: 4%


    Yield: 12Pin it

    Pumpkin-Spiced Walnut Honey Buns

    prep time: 15 minsrise time: 1 hourcook time: 35 mins

    total time: 1 hour 50 mins

    ingredients:

    • 3/4 cup butter, divided  
    • 1/3 cup honey
    • 1 1/2 cups chopped Mariani Walnuts
    • 1 1/4 cups brown sugar
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon cinnamon
    • 1 lb. loaf  (1/3 of a 32-oz. pkg.) frozen bread dough, thawed

    instructions

    1. Melt 6 tablespoons butter with honey and pour into a 13 X 9-inch baking dish, tipping dish to evenly coat the bottom. 
    2. Sprinkle evenly with nuts and 1/2 cup brown sugar. 
    3. Roll dough into a 12 X 24-inch rectangle on a lightly floured board and spread with remaining 6 tablespoons softened butter. Sprinkle remaining brown sugar over butter, then sprinkle with spices.
    4. Smooth the surface lightly with your fingertips to distribute evenly. 
    5. Starting with the shorter end, roll up tightly to make a 12-inch log and pinch seams to seal. Cut into 1-inch slices with a serrated knife. 
    6. Place in a prepared baking dish. Cover and let rise in a warm place until double in size, about 1 hour. 
    7. Preheat oven to 350°F. Bake for 25 minutes, tenting surface with foil if top browns too quickly. Let stand for 5 minutes, then invert onto a serving platter. 

    recipe tip:

    Line the bottom of the baking dish with parchment paper first to make the buns easier to remove.

    Calories

    420

    Fat

    23g

    Sat. Fat

    8g

    Carbs

    51g

    Protein

    6g

    Sugar

    31g

    Trans Fat

    0g

    Cholesterol

    30mg

    Sodium

    310mg

    Potassium

    106mg

    Fiber

    3g

    Vitamin A

    8%

    Vitamin C

    0%

    Calcium

    4%

    Iron

    4%

    MUFA

    4.30

    PUFA

    7.33
    Created using The Recipes Generator

    Lemon Almond Crescents

    MarianiNut-LemonAlmondCrescents-Recipe-web.jpg

    GLUTEN FREE
    Prep time: 20 minutes
    Chill time: At least 2 hours
    Cook time: 20 minutes
    Servings: 40 small cookies


    INGREDIENTS

    • 1 (10-oz.) package Mariani Slivered Almonds

    • 2 egg whites

    • 1 cup sugar

    • 1/2 teaspoon almond extract

    • 1/4 teaspoon lemon extract

    • 1/8 teaspoon salt

    • 2/3 cup Mariani Sliced Almonds

    • Powdered sugar (optional)


    INSTRUCTIONS

    1. Place slivered almonds in a food processor and grind until they’re very fine and flour-like in consistency.

    2. Beat egg whites until foamy in a large bowl.

    3. Stir in ground almonds, sugar, extracts and salt. Cover and refrigerate for at least 2 hours to chill.

    4. Preheat oven to 300°F and line 2 baking sheets with parchment paper.

    5. Press sliced almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds and place on baking sheets.

    6. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired.


    Nutritional analysis per serving (1 cookie):
    Calories: 70, Fat: 4.5g, Saturated Fat: 0g, Trans Fat: 0g, MUFA: 2.72, PUFA: 1.06, Cholesterol: 0mg, Sodium: 10mg, Potassium: 66mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 2%


    Yield: 40 small cookiesPin it

    Lemon Almond Crescents

    GLUTEN FREE

    prep time: 20 minscook time: 20 minschill time: 2 hours

    total time: 2 hours 40 mins

    ingredients:

    • 1 (10-oz.) package Mariani Slivered Almonds
    • 2 egg whites
    • 1 cup sugar
    • 1/2 teaspoon almond extract
    • 1/4 teaspoon lemon extract
    • 1/8 teaspoon salt
    • 2/3 cup Mariani Sliced Almonds
    • Powdered sugar (optional)

    instructions

    1. Place slivered almonds in a food processor and grind until they’re very fine and flour-like in consistency. 
    2. Beat egg whites until foamy in a large bowl. 
    3. Stir in ground almonds, sugar, extracts and salt. Cover and refrigerate for at least 2 hours to chill.
    4. Preheat oven to 300°F and line 2 baking sheets with parchment paper. 
    5. Press sliced almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds and place on baking sheets.
    6. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired. 

    Calories

    70

    Fat

    4.5g

    Sat. Fat

    0g

    Carbs

    7g

    Protein

    2g

    Sugar

    5g

    Trans Fat

    0g

    Cholesterol

    0mg

    Sodium

    10mg

    Potassium

    66mg

    Fiber

    1g

    Vitamin A

    0%

    Vitamin C

    0%

    Calcium

    2%

    Iron

    2%

    MUFA

    2.72

    PUFA

    1.06
    Created using The Recipes Generator

    Green Bean Salad with Oranges, Cranberries & Almonds

    MarianiNut-GreenBeansfinal-Recipe-web.jpg

    VEGAN RECIPE
    Prep time: 20 minutes
    Cook time: 3 minutes
    Chill time: at least 1 hour


    INGREDIENTS

    Salad:

    • 2 lbs. fresh green beans, stem ends trimmed

    • 1/2 cup thinly sliced, quartered red onion

    • 1 large navel orange

    • 1/2 cup dried cranberries

    • 3/4 cup Mariani Slivered Almonds, toasted

    • Freshly ground pepper to taste

    Creamy Almond Citrus Vinaigrette:

    • 1/3 cup extra virgin olive oil

    • 1/3 cup orange juice

    • 2 tablespoons Mariani Slivered Almonds

    • 2 tablespoons lemon juice

    • 1 teaspoon garlic salt


    INSTRUCTIONS

    1. Bring a large pot or very large skillet of water to a boil.

    2. Add green beans and cook for 3 minutes. Drain and rinse with cold water, or remove with a slotted spoon to a bowl of ice water. Drain well and refrigerate for at least 1 hour or until well chilled.

    3. To prepare vinaigrette, puree all ingredients in a small blender until smooth and creamy. Remove peel from orange by cutting off both ends, then place cut side down on a board and carefully cut away the rest of the peel. Cut each orange in half and slice 1/2-inch thick.

    4. Toss green beans with dressing and place on a platter.

    5. Top with orange slices, dried cranberries and almonds.

    6. Season with pepper to taste.


    Nutritional analysis per serving:

    Calories: 140, Fat: 9g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 6.77, PUFA: 1.29, Cholesterol: 0mg, Sodium: 85mg, Potassium: 242mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 8g, Protein: 3g, Vitamin A: 10%, Vitamin C: 35%, Calcium: 6%, Iron: 6%


    Pin it

    Green Bean Salad with Oranges, Cranberries & Almonds

    VEGAN RECIPE

    prep time: 20 minscook time: 3 minschill time: 1 hour

    total time: 1 hour 23 mins

    ingredients:

    Salad:
    • 2 lbs. fresh green beans, stem ends trimmed
    • 1/2 cup thinly sliced, quartered red onion
    • 1 large navel orange
    • 1/2 cup dried cranberries
    • 3/4 cup Mariani Slivered Almonds, toasted
    • Freshly ground pepper to taste
    Creamy Almond Citrus Vinaigrette:
    • 1/3 cup extra virgin olive oil
    • 1/3 cup orange juice
    • 2 tablespoons Mariani Slivered Almonds
    • 2 tablespoons lemon juice
    • 1 teaspoon garlic salt

    instructions

    1. Bring a large pot or very large skillet of water to a boil. 
    2. Add green beans and cook for 3 minutes. Drain and rinse with cold water, or remove with a slotted spoon to a bowl of ice water. Drain well and refrigerate for at least 1 hour or until well chilled. 
    3. To prepare vinaigrette, puree all ingredients in a small blender until smooth and creamy. Remove peel from orange by cutting off both ends, then place cut side down on a board and carefully cut away the rest of the peel. Cut each orange in half and slice 1/2-inch thick. 
    4. Toss green beans with dressing and place on a platter. 
    5. Top with orange slices, dried cranberries and almonds. 
    6. Season with pepper to taste.

    Calories

    140

    Fat

    9g

    Sat. Fat

    1g

    Carbs

    13g

    Protein

    3g

    Sugar

    8g

    Trans Fat

    0g

    Cholesterol

    0mg

    Sodium

    85mg

    Potassium

    242mg

    Fiber

    3g

    Vitamin A

    10%

    Vitamin C

    35%

    Calcium

    6%

    Iron

    6%

    MUFA

    6.77

    PUFA

    1.29
    Created using The Recipes Generator

    Cinnamon Apple Walnut Butter

    MarianiAppleCinnamonWalnutButter-web.png

    INGREDIENTS

    • 2 cups Mariani Walnuts (raw, unsalted)

    • 1/2 cup dried apples packed, no sugar added

    • 2 teaspoon cinnamon

    • 1/4 teaspoon salt

    • 1/4 to 1/2 cup avocado oil


    INSTRUCTIONS

    Apple Cinnamon Walnut Butter-11-web.png
    1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and apples 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

    2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen the butter and process until smooth. Be patient during this process, it will take 10-12 minutes to become completely smooth. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on. Scrape down the sides of your food processor every couple of minutes during the process.

    3. Add the cinnamon and salt, and process for another 30 – 45 seconds.

    Use immediately or store in the refrigerator for up to two weeks.


    Pin it

    Cinnamon Apple Walnut Butter

    ingredients:

    • 2 cups Mariani Walnuts (raw, unsalted)
    • 1/2 cup dried apples packed, no sugar added
    • 2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1/4 to 1/2 cup avocado oil

    instructions

    1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and apples 5-6 times to chop, then process for 2-3 minutes until it looks like flour.
    2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen the butter and process until smooth. Be patient during this process, it will take 10-12 minutes to become completely smooth. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on. Scrape down the sides of your food processor every couple of minutes during the process.
    3. Add the cinnamon and salt, and process for another 30 – 45 seconds.

    Use immediately or store in the refrigerator for up to 2 weeks.

    Created using The Recipes Generator