Cashew Crusted Chicken

Difficulty: Easy • 4 Servings • Total Time: 25 Minutes

Ingredients:

• 6 Chicken Tenders, raw
• 2 cups Flour
• 5 medium Eggs

For Cashew Crust

• 3 c PLANTERS® Whole Cashews
• 2 tbsp Italian Seasoning
• 2 tsp Ground Clove
• 2 tsp Garlic Powder
• 2 tsp Salt
• 2 tsp Black Pepper

Directions:

1. Preheat your oven to 375ºF.
2. Roughly chop the whole Cashews. Mix together with the rest of the Cashew Crust ingredients.
3. Pat dry your Chicken Tenders. Using a fork, tear the tendon out of each tender carefully.
4. In a separate bowl, beat together the eggs.
5. Coat each Tender in the flour, then the eggs and then finally the Cashew Crust.
6. Bake for 15-20 minutes and enjoy with sauces of your choice!

Banana Cashew Loaf with Cashew Cream Cheese Frosting

Difficulty: Medium • 2 Servings • Total Time: 85 Minutes

Ingredients:

For the Banana Cashew Loaf

• 4 Bananas
• ½ c unsalted Butter, softened
• ½ c Light Brown Sugar
• 3 Eggs
• ¼ Whole Milk
• 2 ½ c All Purpose Flour
• 2 tsp Baking Powder
• 2 pinches of Salt
• ½ c PLANTERS® Whole Cashews, ground
• 1 c PLANTERS® Apple Cider Donut Cashews

For the Cashew Cream Cheese Frosting

• 2 c PLANTERS® Whole Cashews, soaked in cool water at least 2 hours
• 4 tbsp Honey
• 2 tbsp Lemon Juice
• ⅛ tsp Vanilla Extract
• ¼ c Warm Water

Directions:

Make the Cream Cheese Frosting:

1. In a food processor or blender, combine all ingredients and blend until smooth.

Make the Banana Loaf:

1. Grease and flour a rectangular loaf baking pan and preheat the oven to 350ºF.
2. Cream butter and brown sugar together in a bowl until light and fluffy, then beat in the eggs.
3. Sift together the flour, baking powder, salt and ground cashews.
4. In another bowl, mash your bananas.
5. A bit at a time, fold the flour mixture into the butter mixture.
6. Once smooth, fold in your bananas.
7. Pour into the pan and bake for 1 hour. Let it cool in the pan for 5 minutes before removing.
8. Cover the loaf with the Cashew Cream Frosting.
9. Chop your Apple Cider Donut Cashews roughly and coat the load and enjoy!

Buttery Cinnamon Sweet Potato Biscuits + Cinnamon Pecan Butter

Difficulty: Easy • 2 Servings • Total Time: 25 Minutes

Ingredients:

For the Sweet Potato Biscuits:

• 2 tbsp Granulated Sugar
• 1 ¼ c Flour
• 4 tsp Baking Powder
• ¼ c Cinnamon Pecan Butter (recipe below)
• ¾ c Sweet Potato, cooked and mashed
• ½ tsp Salt
• 2 tbsp Whole Milk (only used if batter is dry)

For Cinnamon Pecan Butter:

• ½ c PLANTERS® Butter Cinnamon Pecans
• ½ c Unsalted Butter, softened

Directions:

For the Cinnamon Pecan Butter:

1. In a bowl, cream the butter until very soft.
2. Roughly chop the PLANTERS® Butter Cinnamon Pecans and toss them into the butter.
3. Mix until they are finely blended. Scoop ¼ cup of it out.
4. Smear the remaining butter onto a sheet of cling wrap and roll it tightly up to make a cylinder.
5. Refrigerate for later, it will harden quick!

For the Sweet Potato Biscuits

1. Preheat the oven to 400ºF. Add the ¼ c Cinnamon Pecan Butter to your Mashed Sweet Potato, and mix together well.
2. Add the rest of the ingredients and fold together the batter until it starts to come together smoothly. You may need to add more flour depending on the moisture of the sweet potatoes. The dough should come together and be soft, but not too sticky.
3. Roll the dough until ½ inch thick and then using a round cookie cutter (or using an upside down glass) cut out your biscuits.
4. Bake for 12-15 minutes.
5. Serve hot with a slice of your Cinnamon Pecan Butter and enjoy!

Apple Cider Monkey Bread Muffins

Difficulty: Easy • 2 Servings • Total Time: 2 Hours

Ingredients: 

For the Dough

• ¼ c Light Brown Sugar
• ¼ c Warm Water
• 1 pkg Instant Yeast
• 2 ½ – 3 c Whole Wheat Flour
• ½ tsp Salt
• ¾ c warm Milk
• 3 tbsp Apple Cider Vinegar
• ½ c Butter, softened

For the Cinnamon Syrup

• 2 c Light Brown Sugar
• 2 tbsp Ground Cinnamon
• ¼ c Apple Sauce
• 2 tbsp Apple Cider Vinegar
• 2 c Water
• 1 tsp Salt

For Apple Glaze

• ¼ c Butter
• ¼ c Apple Sauce
• ½ c Light Brown Sugar
• ⅛ tsp Salt
• 1 c PLANTERS® Apple Cider Donut Cashews. chopped

Directions:

1. Make the Dough: Add the brown sugar and warm water to a medium bowl. Sprinkle the yeast over the top, and let it bloom for 5 to 10 minutes.
2. In a stand mixer with a dough hook attachment, combine 2½ cups of the flour and the salt. Mix on low speed, pouring in the warm milk, apple cider vinegar and bloomed yeast mixture. Add about ½ cup more of flour and knead until all the flour is mixed in, then add the butter and mix until the butter is completely worked in. Add extra flour gradually just until the dough comes off the sides of the bowl. You may not need all the flour. Take the dough out of the bowl and place it in a clean, oiled bowl. Cover with plastic wrap or a damp clean kitchen towel and allow to rise in a warm, dark place for 1 to 1½ hours, or until doubled in size.
3. Make the Cinnamon Syrup: Whisk together the brown sugar, cinnamon, applesauce, apple cider vinegar, salt and water in a saucepan on medium heat until everything is dissolved. Let it cool in the fridge.
4. Once the dough has risen, punch it down in the center to release the air. Pinch off about 1½-inch balls from the dough, roll it into a ball and submerge it in the coating. Place them on a lined baking sheet.
5. Preheat the oven to 350℉ and position a rack in the center of the oven.
6. Bake for 25 to 30 minutes, or until cooked through, and it passes the toothpick/skewer test. Remove the monkey bread from the oven. Drizzle it with the apple glaze, and serve warm.
7. Make the Glaze: Melt the butter, applesauce, brown sugar and salt together in a saucepan on the stove top or in a bowl in the microwave. Set aside.
8. Sprinkle your chopped PLANTERS® Apple Cider Donut Cashews on top, and enjoy!

Pecan Cinnamon Roll Waffles

Difficulty: EAsy • 2 Servings • Total Time: 35 Minutes

Ingredients:

For the Dough:

• ¾ c Whole Milk, waarm
• 1 pkg Instant Yeast
• ¼ c + 1 tsp Sugar
• ¾ tsp Salt
• ¼ c Unsalted Butter, melted and slightly cooled
• 1 large Egg
• 2 ¾ c Flour

For the Filling:

• 5 tbsp Unsatled Butter, softened
• 1 tbsp Cinnamon
• ⅓ c Sugar
• ¾ c PLANTERS® Butter Cinnamon Pecans, chopped

For the Icing:

• 1 ¼ c Powdered Sugar
• 2 tbsp Maple Syrup
• 2 tbsp Whole Milk

Directions:

1. Make the Dough: Pour the warm milk into the bowl of a stand mixer (or a bowl if using a handmixer) and sprinkle the yeast and 1 tsp of Sugar and whisk together. Cover with a towel and let it bloom for 5 minutes. 
2. Add the remaining sugar, butter, egg and 2 cups of flour and mix on a low speed with the dough hook attachment. Gradually add the remaining flour a little at a time until the dough starts to pull off the sides of the bowl. 
3. Transfer the dough to a floured surface and knead for 1 minute. Let the dough rest for 10 minutes. 
4. Roll out the dough to a rectangle.
5. Smear your filling evenly over it.
6. Sprinkle your Cinnamon Butter Pecans over the dough and roll to a log.
7. Using floss, neatly cut out your cinnamon rolls.
8. Place on your heated waffle iron and cook for 3-5 minutes.
9. To make the Glaze: Mix all ingredients together in a bowl.
10. Drizzle your waffles with the glaze and sprinkle with more roughly chopped PLANTERS® Cinnamon Butter Pecans and enjoy!