Tag Archives: Georgia Peanut Commission

Memorial Day Deals and Delish


I love an excuse to fire up the grill and entertain friends– and Memorial Day is the perfect holiday– it’s got an awesome theme (Thank you to the men and women who have sacrificed for our country!) and with a few simple recipes, you can really take your party to the next level!

Let’s start with the must-have accessories and then we’ll get to the delish….

I partnered with Lowe’s to showcase their Char-Broil Advantage 4 Burner Stainless Steel Gas Grill.  What I like about this grill is that it is reasonably priced at $269 (and the purchase earns you a $50 gift card, so SCORE!) But it’s also a great size– not so monstrous that it’s intimidating– and it fits on patios or decks easily without taking up too much room.  But there’s plenty of room to fit all of your favorite grilling items with those 4 burners, baby!  While you’re shopping, check out these gas grills ratings and recommendations to get helpful advice. 


Now that you have your grill ready to go, let’s talk patio accessories…. This is my new favorite patio set!  It’s the Garden Treasures 3 Piece Lunburg Balcony-Height Patio set, on sale TODAY, but not later this weekend, so hurry up and pick it up with the discount!


The set works beautifully on my patio (my pitbull Tom thinks so too!) but it is also the perfect size for balconies in high rise condos.  A lot of my friends have spectacular skyline views, and the raised height of this set is a must so you can take in the scenery!  Plus, Lowe’s has a huge selection of patio pillows to dress up the chairs.  I picked out these blue flower patio pillows that work perfectly with the burnt orange cushions.

Ready for Memorial Day eats?  Let’s kick it off with sausage, y’all!  I’m a huge fan of Johnsonville  and have worked with them on a number of yummy segments over the last year.  If you thought regular old burgers were good enough for your cook out, then hold the phone, y’all.  Can we talk about bacon and cheddar IN the sausage?  Um, yeah.  Johnsonville’s got these new Grillers in the flavors you would normally have to make as a side dish or topping on the sausages….like Swiss Cheese and Onion and Buffalo Bleu.  Hello, delicious!  In full disclosure, I was grilling these up for my Atlanta & Company segment and I had to keep adding to the grill pan because, uh, I was eating them.  More like CRUSHING them.  Alone.  In my kitchen at 2am.  Yeah, that’s how I roll.  So swap out the burgers for sausage– you won’t be sorry!  A fun thing to do when serving your sausages is to set up a “Brat Bar” and have all the toppings your guests will love with their bratwursts and grillers….But honestly, you really don’t need anything else to top them with because the flavor of these new sausages is so freaking good!


This adorable family watched my segment live and tried the sausages for the first time….their reactions are priceless!

 My go-to “grilling wine” is Wines of Sicilia DOC, which bring out the smoky, spicy flavors in the sausage.  Sicily’s signature grape, Nero d’Avola is the perfect match for grilling season — as soon as you feel that smokiness with a hint of spice, there’s a surprising fruitiness that hits your palate.  It’s divine and it transports me back to my travels through Italy when I was in college!


Now let’s get back to that cheesecake.  One of my most pinned recipes is the Guilt Free Lemon Cheesecake. I decided to take it up a notch and do a layer of peanut butter cheesecake and strawberry cheesecake and make it “no bake,” because let’s be honest.  Who has time for baking on a holiday weekend?  It’s basically the love child of a peanut butter and jelly sandwich and cheesecake!  Look at those layers….OMG.


Peanut Butter and Jelly No Bake Cheesecake
The love child of cheesecake and a peanut butter and jelly sandwich
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For the crust
  1. 1 stick salted butter
  2. 2 cups graham cracker crumbs
  3. 1 tsp cinnamon
For the peanut butter cheesecake layer
  1. 1 (8oz) package of full fat cream cheese
  2. 1 tub of Cool Whip
  3. 1/3 cup sour cream
  4. 1 cup creamy peanut butter
  5. 1 Tb vanilla
  6. 1 cup powdered sugar
For the strawberry cheesecake layer
  1. 1 (8oz) package of cream cheese
  2. 1 tub cool whip
  3. 2 cups frozen strawberries
  4. 1 1/2 cups powdered sugar
  5. 1 Tb vanilla
For the topping
  1. Whole strawberries (with the tops cut off)
  2. Blueberries
For the crust
  1. Melt 1 stick butter in pan.
  2. Add graham cracker crumbs and vanilla.
  3. Stir to combine.
  4. Cut out a circle of parchment paper and put it on the bottom of a springform pan.
  5. Spoon out the graham cracker crust on top of the parchment and press down (I use the bottom of a mug or measuring cup)
For the Peanut Butter Layer
  1. Mix ingredients in food processor with paddle attachment until smooth. Pour over graham cracker crust.
  2. Freeze for 30 minutes before adding strawberry layer.
For the strawberry layer
  1. Pulverize frozen strawberries in food processor until they are a puree consistency and set aside.
  2. Mix the rest of ingredients in food processor until smooth.
  3. Scoop out 1 1/2 cups of batter and put in fridge (this will be the top layer of the cheesecake.)
  4. Add frozen strawberry puree to batter and mix until smooth.
  5. Pour strawberry layer on top of peanut butter layer and wrap entire springform pan in tin foil.
  6. Put in freezer for at least 2 hours.
When ready to serve
  1. Take cheesecake out of freezer 30-45 minutes before you want to serve it. Spread the 1 1/2 cups of topping on top of strawberry layer and decorate with strawberries and blueberries.
  1. Freezing the peanut butter layer is not totally necessary, but it helps keep the layers separate.
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Now let’s talk about appetizers, because chips are not the answer!  This peanut curry dip is another recipe I worked with the Georgia Peanut Commission on and I am so excited about it.  Everyone on set who tried this was blown away!   Peanuts are a great way to power your day, keep your energy levels up (and your hunger levels down.) Peanut butter is easy and fun to incorporate into recipes because it’s “eat it out of the jar with a spoon) kinda good!


Peanut Curry Dip
A high protein, delicious dip for entertaining
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  1. 1 cup greek yogurt
  2. 1 cup smooth peanut butter
  3. 2 tsp fresh ginger (I love the tubes of fresh ginger from Gourmet Garden)
  4. 1 tsp fresh roasted garlic smashed
  5. 1 tsp kosher salt (plus more to taste)
  6. 2 tsp curry powder
  1. Combine ingredients until smooth.
  2. Serve with fresh veggies or pita chips.
  3. For the roasted garlic, preheat oven to 375.
  4. Slice off the top 1/3 of a head of garlic. Put cut side (face side down) in a small baking pan with about a cup of water. Cover with tin foil.
  5. Bake for an hour.
  6. Let cool and squeeze out garlic-- it will come out like a paste!
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 Happy Memorial Day, y’all!

Check out my Memorial Day Deals and Delish video with Christine Pullara on Atlanta & Company!


Peanut Butter Oreo “No Bake” Cheesecake


You know you want to dive into this, don’t you?  Which part of the description got you?  Peanut Butter Oreos?  Cheesecake?  Or “No Bake?”  How about a combination of all of them?!!

This is another one of the yummy recipes I created for National Peanut Month with the Georgia Peanut Commission.  I’m obsessed with No Bake cheesecakes….Like my pumpkin no bake cheesecake.  Or my Cranberry Grand Marnier no bake cheesecake.

I don’t always see Peanut Butter Oreos at the store– the ones I picked up were from Walmart and they were the minis.    You could of course, swap out any type of Oreos– I recently spotted the new Red Velvet flavor and I’m curious how that would taste!  If you want a thicker more “authentic” looking cheesecake, triple the recipe and put it in a springform pan.  You can get the Oreo crumbs and make the crust yourself.  In this version though, I used the ready-made Oreo crust and it was super easy.  And beyond yum!  Plus, it looks so purty when you put the Oreos around the edge of the cheesecake!


Peanut Butter Oreo No Bake Cheesecake
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  1. 1 (8oz) package of full fat cream cheese
  2. 1 tub of Cool Whip
  3. 1/2 cup sugar
  4. 2 cups smashed Peanut Butter Oreos
  5. Oreo Crust
  1. Mix together ingredients and fold into a ready-made Oreo Crust. Chill until ready to serve.
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Chipotle Lime Peanuts

chipotle lime peanuts

If you’re like me, when it hits 2pm, I’m dying for something crunchy, salty and satisfying.  I love taking something that basically can’t be improved upon and then you do just that.  With the addition of a few simple ingredients, salty roasted peanuts are taken to Flavor Town, y’all!  I’m a huge fan of spicy, so adding in the chipotle chili powder gives the peanuts a kick without blowing your sinuses out, LOL.

A new study shows that kids who snack on peanuts and peanut butter at least 4 times a week are less likely to be at risk for obesity.  So this is a game changer when you pack it in their lunches! 

Chipotle Lime Peanuts
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  1. 2 cups roasted, salted peanuts
  2. 2 Tb chipotle chili powder (if you don’t like it too spicy, just do 1 Tb)
  3. 2 Tb olive oil/canola blend or 1 Tb of each
  4. Juice from one lime
  1. Preheat oven to 350.
  2. Mix ingredients together until thoroughly combined.
  3. Bake on a rimmed baking sheet for 15 minutes.
  4. Let cool.
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Peanut Butter, Banana & Bacon Monte Cristo

montecristoLadies and gentlemen…Elvis has left the building.  With this Peanut Butter, Banana and Bacon Monte Cristo.

elvisLet’s talk peanut butter, banana and bacon, y’all.  It was Elvis’ favorite combination, and I assure you, once you taste this show stopper sandwich, it’ll be yours too!

I’ve been having so much fun coming up with peanut recipes during my month long tour with The Georgia Peanut Commission!  And, any excuse I have to combine bacon and peanut butter— I mean, hello!  Adding peanut butter to your morning routine is an awesome way to get your day started because it’s packed with protein and fiber, which means you’ll stay fuller longer and won’t be as inclined to hit the vending machine mid-morning!  If you want to reduce the calorie count, substitute turkey bacon and don’t sprinkle the powdered sugar.  A little drizzle of honey would be sublime.  Just sayin’.

Peanut Butter, Banana and Bacon Monte Cristo
The Elvis Special! A melty, yummy mix of peanut butter, banana, bacon and french toast.
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  1. Peanut butter (crunchy or
  2. 1 banana thinly sliced
  3. 4 slices of thick bread (Texas Toast or Country White)
  4. 8 slices cooked bacon
  5. Egg wash (3-4 eggs beat together with a ¼ cup cream and a dash of cinnamon)
  6. 2 Tb butter
  7. Powdered sugar for garnish
  1. Spread peanut butter on slices of bread
  2. Layer with sliced banana and bacon and make into a sandwich.
  3. Heat up the butter in a frying pan on medium heat.
  4. Whisk together the egg wash ingredients.
  5. Dip the sandwiches into the egg wash, making sure to soak the entire thing.
  6. Fry on medium heat until cooked through and browned on both sides.
  7. Garnish with powdered sugar.
What's on Parker's Plate? http://whatsonparkersplate.com/

Peanut Butter and Chocolate Truffle Pops


Did I have you at Peanut Butter Chocolate Truffle?  Thought so…  These are ridiculously easy and obscenely delicious.  Like, the kind of yum that has you sneaking down to the kitchen late at night for “one more bite.”  I’ve made this base recipe many times, but the addition of peanut butter just makes it, well, peanut butter perfection. I used creamy peanut butter, but if you want more crunch inside the truffle, you can substitute crunchy.  Personally, I prefer my crunch on the outside– and it looks so pretty!

I’ve partnered with The Georgia Peanut Commission this month to celebrate National Peanut Month, so I’m even more inspired to come up with new recipes that feature the most delish nut on the Planet!  Stay tuned for more decadent recipes in the coming weeks!

Peanut Butter Chocolate Truffles
Creamy peanut butter chocolate truffles that melt in your mouth!
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  1. 1 package of Double Stuff Oreos
  2. 1 (8oz) package of full fat cream cheese
  3. 3/4 cup creamy peanut butter
  4. Dark chocolate melting wafers
  5. crushed peanuts
  6. lollipop sticks (optional)
  1. Mix Oreos in food processor until smooth, then add cream cheese and peanut butter. Continue mixing until the batter is whipped together.
  2. Scoop out batter into a bowl and freeze for 2 hours.
  3. After 2 hours, take out of freezer and ball up batter into golf ball sized truffles.
  4. If so desired, put in lollipop sticks and then dip into melted chocolate wafers and place on wax paper.
  5. Sprinkle peanuts on truffles before chocolate dries.
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