Ingredients:
1/2 medium-size banana
1/4 cup chunky peanut butter
1 cup unsweetened Nature’s Hand Granola
1 Tbsp FruitFast Liquid Fruit Supplement

Mix and mash all four ingredients in a bowl.  Spoon onto a sheet of wax paper.  Roll it up into a hot dog/cigar shape.  Place in the freezer for about 90 minutes.

Remove from freezer and cut into small bites or eat whole as a tasty frozen snack. Or throw it in the microwave for 10 seconds.

Serves 2

Ingredients:
1 cup butter, softened at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1-3/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 cup rolled oats
1-1/2 cups Nature’s Hand Coconut Cashew Granola
1/4 cup candied orange peel or fresh orange peel
1 cup semi-sweet chocolate pieces (optional)

Directions:
Preheat oven to 375 degrees.  Blend together butter and sugars till light in color and creamy.  Add eggs, one at a time, beating well after each addition.  Blend in vanilla.
In another bowl, combine flour, baking powder, baking soda and salt then stir and add to the creamed butter.  Stir in Nature’s Hand Coconut Cashew Granola,  orange peel and chocolate pieces (if using this).

Drop dough by teaspoonful onto lightly greased baking sheet or parchment paper.  Bake cookies at 375 degrees for 10 to 12 minutes or until the edges are brown and the centers are soft.  Let cookies cool a few minutes on baking pan.  Remove cookies and cool completely.

Yield:  about 3 dozen

Ingredients:

2 1/4 cups heavy cream
1/3 cup FruitFast Cherry Juice Concentrate
6 egg yolks
8 Tbsp sugar
2 – 3 Tbsp sugar for crust

Directions:

Bring the cream and FruitFast Cherry Concentrate to a simmer.  Beat together the egg yolks and sugar for one minute.  Slowly pour the cream into the eggs while whisking.

Bring the mixture back to the stove on low heat until slightly thickened (about 3 minutes).  Pour the mixture into oven safe ramekins set in a baking pan. When the baking pan is in the oven, add enough water to come halfway up the sides of the ramekins.

Bake the brulées at 300 degrees F  for approximately 35 minutes.  Let the custard cool in the fridge for at least 2 hours.

To create the sugar crust, sprinkle with sugar over the brulée and burn with a blowtorch or under the broiler.

Apple-Cherry Granola Crisp

Ingredients:
6 cups sliced apples
1 tsp lemon juice
1 Tbsp FruitFast CherryFlex Liquid or 1 tsp FruitFast Tart Cherry Juice Concentrate
1/3 cup unsifted flour
½ cup firmly packed brown sugar
¼ cup butter or margarine
½ teaspoon cinnamon
1 cup Nature’s Hand granola

Directions:
In 8 or 9 inch square pan, combine apples,lemon juice and cherry juice.  In bowl, combine flour and brown sugar; cut in butter until crumbly.  Stir in cinnamon and granola.  Sprinkle over apples, spreading to cover, drizzle with cherry juice.  Bake at 350 degrees for 25 to 30 minutes or until apples are tender.  (5 or 6 servings).

Infuse your Super Bowl festivities – or your next party or gathering – with delicious, healthy cherries.  These recipes will kick-off your Super Bowl the right way!!  Quick, easy and flavorful—make cherry red your team choice for Super Bowl XLIV.

Twilight Cocktail

Edward and Jacob-lovers alike will enjoy this blood-red cocktail.  Courtesy of Charles Joly, The Drawing Room

Ingredients:
1/2     oz FruitFast Montmorency tart cherry juice concentrate
1.5      oz Maker’s Mark
3/4     oz Grand Marnier
1/2      oz Domain de Canton, ginger liqueur
3/4     oz fresh lemon juice
1/4      oz agave nectar (or simple syrup)

Directions:

Drizzle the blood-red cherry concentrate around the inside of a dry (or chilled) martini glass. Combine remaining ingredients in cocktail shaker.  Shake with ice and strain into the cherry concentrate-lined glass.  Use a vegetable peeler to cut a strip of orange zest- squeeze oil over top of cocktail and place garnish decoratively.

Stir the cherry concentrate in with the shaken cocktail before enjoying.

Yield:  1 serving

Ingredients:
2-1 /2 tsp super fine granulated sugar
3         Tbsp FruitFast Montmorency Tart Cherry Juice
12       mint leaves
Squeeze of fresh lime juice
1          oz white rum
1/2     cup soda or seltzer water
Ice

Directions:

Place 6 mint leaves in a tall glass.  Crush mint leaves with a muddler, or with the back of a spoon. Add sugar, tart cherry juice, lime juice, white rum and ice.  Mix well.  Finish drink with soda water and remaining mint leaves. Stir to combine and serve.

Yield:  1 serving

Ingredients:
1          cup Brownwood Acres Montmorency Dried Tart Cherries, chopped
1/2      cup crumbled blue cheese (about 2 ounces)
1/2      cup chopped walnuts
1          cup sour cream
1/4      cup mayonnaise

Directions:

Combine cherries, blue cheese, and walnuts, in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers, or crackers.

Yield:  2 cups

Ingredients:
1         cup Brownwood Acres Montmorency Dried Tart Cherries
1/2     cup water
3         fresh corn ears, shucked
1/2     cup chopped red onion
1         Tbsp finely chopped garlic
1/4     cup cilantro, chopped
1/2     cup lemon or lime juice
Salt, to taste

Directions:
Heat cherries and water in a small saucepan. Simmer about 5 minutes, or until cherries have plumped and water is slightly syrupy. Set aside to cool. Meanwhile, roast each ear of corn directly over gas flame on stovetop or over gas grill (just as you would for a roasted pepper), Turn until each ear is slightly charred all around. Set aside to cool. Cut corn kernels from cobs.
Combine corn, cherries with liquid, onion, garlic, cilantro, chilies and lemon juice. Season with salt, to taste.

Yield:   6 – 1/2 cup servings

Ingredients:
1-1/3 cups shredded Monterey Jack cheese
1          cup chopped cooked chicken or chicken luncheon meat
2/3     cup Brownwood Acres Montmorency Dried Tart Cherries
3          Tbsp purchased chipotle-flavored salsa
2          10-inch flour tortillas
Purchased chipotle-flavored salsa (optional)
Light sour cream (optional)
Thinly sliced green onions (optional)

Directions:
To assemble:  layer 1/3 cup cheese, 1/2 cup chicken, 1/3 cup cherries and
1-1/2 tablespoons salsa on half of each tortilla.  Sprinkle each with 1/3 cup of remaining cheese.  Fold tortillas in half; pressing gently.

Spray a nonstick 10- or 12-inch skillet and tops of each quesadilla with no-stick cooking spray.  Heat the skillet over medium-low heat.  Place quesadillas in skillet, bottom sides down.

Cook quesadillas, uncovered, for 9 to 12 minutes or until golden and cheese is melted, carefully turning over once.  Remove quesadillas from skillet.  Cut quesadillas into wedges.  If desired, serve with additional salsa, sour cream and green onions.

Yield:   2 servings

1          (8-ounce) package reduced fat cream cheese, softened
3          Tbsp FruitFast Montmorency Tart Cherry Juice Concentrate
2          Tbsp granulated sugar
2          Tbsp chopped toasted pecans
1           tsp chopped fresh thyme (or 1/4 teaspoon dried thyme)
Toasted bread or assorted crackers

Directions:
Combine cream cheese and tart cherry juice concentrate; mix until smooth. Stir in sugar, pecans and thyme. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Use as a spread on toasted breads or as a dip for assorted crackers.

Yield:  1 cup; 8 appetizer servings