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Celery Race Cars

Celery Race Cars

This delicious and fun snack is a cinch to make - perfect for cooking with kids!MORE+LESS-


ribs celery, cut in half


large carrots, sliced into 1/2 inch rounds

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  • 1

    Using a butter knife, spread peanut butter in the cavity of each of the celery rib halves.

  • 2

    Pierce each of the celery ribs with two toothpicks (one at each end), pushing all the way through. This forms the axle for the car's wheels.

  • 3

    Attach carrot rounds to the ends of the toothpicks (4 per car).

  • 4

    Place one chocolate chip on each car (this is the driver's head!).

No nutrition information available for this recipe

17 Pinewood Derby Food Ideas Your Cub Scouts Will Love

The Pinewood Derby is a great family event for Cub Scouts. Your pack can turn it into a party by serving cool Pinewood Derby food.

Serving food at your Derby gives those kiddos something to do when their car isn't on the track. And keeping little bellies full is always a good thing!

You can find so many fun race car-themed food ideas when you search on Pinterest. And, they're perfect for the Pinewood Derby.

Check out these 17 Pinewood Derby food ideas!

Pinewood Derby Snacks Made with Apples or Oranges and Grapes

Making race cars out of apples or oranges with grape wheels is super easy. All you have to do is cut the fruit and attach the wheels using toothpicks.

Start by gathering your ingredients and supplies. Here's what you'll need.

You'll probably want to wash your fruit before you begin cutting it.

My apples and oranges were big, so I cut them into 8 pieces each. If your fruit is small, you may decide to cut it into sixths rather than eighths.

I start by cutting the fruit in half. I then lay the flat side down onto the cutting board and cut it in half, making fourths.

Next, I cut the core out of each fourth. Finally, I cut each fourth in half making eighths.

After you've finished cutting your fruit, it's time to add the wheels.

Lay a piece of the fruit skin side down. Push two toothpicks through the apple or orange as shown in this picture. Then add a grape to each end of both toothpicks.

The toothpicks will most likely have some excess sticking out of the grapes. You'll probably want to cut the toothpicks so that there is no excess poking out of the grape.

I tried doing this two different ways, and I'm not sure which is best. Experiment with both ways, and decide which you like.

After I attached the first grape, I pushed the toothpick through the apple so that all of the excess would be on one side. Basically, I pushed it until the grape covered all of the toothpick.

I added a grape on the other side then used my kitchen shears to cut the excess off so that the end of the toothpick was flush with the grape.

That was a little awkward for me, so I tried another method.

I added the grape on one side and pushed the toothpick through just like the first time. But before I added the second grape, I cut the excess toothpick off first.

The second method was a little faster for me because I didn't have to make sure the scissors were as close to the grape as possible.

Your apples will start to turn brown, but there are two things you can do to slow down that process. You can toss them in a little lemon juice or you sprinkle Ball Fruit-Fresh on them. The Fruit-Fresh is probably the best option because the apples won't taste like lemon juice.

After I added the wheels to the cars, I added a black and white checkerboard toothpick flag. Make sure you angle them so that it looks like it's flying behind the car as it races down the road. ?

5 Disney Pixar Cars 3 Recipes

Even at nine, I’ll still find my son in his room, racing his diecast cars as he dreams up high-speed races and defies gravity with his tricks. He’s loved playing with cars since his dexterity made it possible for him to race them all over our home. This imaginative playtime activity, in part, inspired Disney Pixar’s Cars film series.

Set in a world populated by human-like cars, the films are filled with action and adventure, while immersing audiences in realistic worlds and drawing us in with compelling, relatable characters. Cars 3 will be released on June 16th, 2017 and follows the story of Lightning McQueen (Owen Wilson), who is blindsided by a new generation of fast racers. After losing his racing title to Jackson Storm and enduring a serious crash, will Lightning McQueen retire? To get back in the game, he begins to train with race technician Cruz Ramirez, who has her own plan to win. Proving that he is not done with racing yet will test the heart of a champion on Piston Cup Racing’s biggest stage.

In anticipation of the release of Cars 3 in theaters on June 16th, 2017, Lightning McQueen, Cruz Ramirez and Jackson Storm are taking a road trip across the country. Featuring life-size character look-alikes of the stars of Cars 3, fans will enjoy a sneak peek of the film in the Cinetransformer Mobile Movie Theater and photo opportunities with the life-sized character cars. Dole will also be offering samples of their exclusive Lightning Berry and Pineapple Pit Stop fruit and vegetables smoothies inspired by Cars 3 characters Lightning McQueen and Cruz Ramirez.

The Disney Pixar Cars 3 Road to the Races tour will stop in 27 cities including San Diego, Anaheim, Los Angeles, San Jose and Sonoma California. All activities are free and open to the public, however, you can reserve a limited number of “Race Lane” tickets to skip the lines for priority entry. For more information or to book your tickets, visit the official website.

Inspired by Disney Pixar Cars 3, Dole has crafted 5 summer recipes featuring their fruits and vegetables. Visit Fuel Up with Dole for recipes, tour information and their upcoming summer road trip contest.

Country Ham Sandwich Spread

Yields: about 4 cups of spread

Country ham is part of Kentucky heritage and perfect for Kentucky Derby. (Photo: The Courier-Journal)

  • 3 cups ground country ham
  • 3 stalks celery, minced
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ¾ cup Sweet Dillies zesty pickle relish

Combine ground country ham with remaining ingredients. Add additional mayonnaise to achieve desired moisture and consistency. Use as a sandwich spread, or as a dip or spread on crackers.

Mario Batali's Ultimate Race Day Recipes

Chef Mario Batali shares his NASCAR-inspired recipes.

Mario Batali's Winning Recipe

Aug. 1, 2007 — -- Legendary chef Mario Batali has combined his love for race cars and his love for food in his book, "Mario Tailgates NASCAR Style," published by Sporting News. He serves up a slew of dishes sure to earn cheers at the track, or in the backyard.

Click HERE to share your favorite NASCAR-inspired recipe.

"NASCAR in Primetime" airs Wednesdays at 10/9c.

Barbecued Wings Charlotte Style


2 cups apple cider vinegar

3 tablespoons packed brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon red pepper flakes

Put the chicken wings in a medium pot. Add the other ingredients and bring the liquid to a boil over medium-high heat. Immediately reduce the heat to medium-low and simmer the wings until just cooked through, about 25 minutes. Let the wings rest in the pot with the sauce overnight in the refridgerator or an ice-filled cooler. Grill the wings over medium-high heat until nicely browned, about 8 to 10 minutes. Turn the wings a few times during grilling and baste them liberally with the sauce from the pot. Serve immediately with lots of napkins.

Restrictor Plate Chili


6 slices bacon cut into 1-inch pieces

2 red bell peppers, steamed, seeded, and finely chopped 6 cloves garlic finely chopped

2 tablespoons ground cumin

two 4-ounce cans green chiles, drained

4-ounce can diced jalapeños chiles

28-ounce can crushed tomatoes

1 cup coarsely chopped pitted green olives

1 teaspoon ground cinnamon

2 tablespoons dried oregono

12-ounce can pinto beans, drained

Prepare enough coals for a medium-hot fire or set a gas grill to medium-high (or turn on the stove). Place a large pot over medium-high heat and add the bacon pieces. When the bacon is cooked through, about 6 minutes, pour out some of the fat, add the onion and red bell peppers, and cook until the vegetables soften, about 6 minutes more. Add the garlic and cook for 1 minute more. Add the ground sirloin and cook, breaking up the sirloin until all the pink is gone, about 5 minutes more. Add the tomato paste, chili powder, and ground cumin and cook for 1 minute, stirring often. Add the green chiles, jalapeños, water, tomatoes, olivesm cinnamon, and oregano and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer the chili for 1 hour, stirring every 20 minutes of so to keep the bottom from scorching. Add the pinto beans and corn and simmer for 10 minutes more, stirring often. Remove from heat and serve, or let cool and keep cold in refridgerator or ice-filled cooler for up to 3 days. Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until the chili is heated through.

Creamy Coleslaw


1 pound (about half a medium head) of cabbage

1 medium onion, peeled and grated

tablespoons red wine vinegar

freshly ground black pepper

Quarter the cabbage head, trim off the core and remove the outer, dark green leaves. Cut each quarter across into the thinnest strips you can. Transfer the cabbage to a large mixing bowl. Add the onion, carrot, and radishes and toss together. Add the mayonnaise, vinegar, celery seeds, salt, and pepper to taste and gently toss with your hands, making sure the dressing is evenly distributed. Serve immediately or keep cold in a refrigerator or ice-filled cooler until ready to use, up to 48 hours.

Double Chocolate Time-Trial Brownies


cooking grease for greasing pan

1/2 cup (1 stick) butter, cut into 4 equal parts

1/2 cup Dutch-process unsweetened coca powder

1 teaspoon real vanilla extract

3/4 cup unbleached all-purpose flour

Confectioners' sugar topping

Preheat oven to 325 degrees F. Grease an 8-by-8 inch baking pan. In a small saucepan over medium-low heat, melt the butter and cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the cocoa mixture to a large mixing bowl. Let the cocoa mixture cool for 2 minutes. Then add the sugar, chocolate chips, and vanilla and stir with a wooden spoon until combined. Add the eggs 1 at a time, stirring so that each is well combined. Add the flour and stir until just combined. Do not over-mix. Transfer the batter to the prepared pan and bake on the center rack for 22 minutes or until a toothpick inserted in the center comes out clean or with tiny crumbs. Dust with confectioners' sugar, cut into 9 squares, and serve. Or, store for up to 2 days in a tightly-sealed plastic container.

How to make Francesinha, the Portuguese sandwich blessed by Anthony Bourdain

On a recent trip to Portugal, Porto stole my heart. I spent my nights traversing its narrow alleys, tall bridges, and challenging staircases. It’s a beautiful city with approachable, down-to-earth culinary roots. Seemingly every restaurant in the city does a version of Francesinha, making it the city’s loosely official dish. You could best describe Francesinha as a Portuguese croque madame. It’s two pieces of thick bread filled with interchangeable meats, pushed on a panini press, completely draped with cheese, and then topped with a thin sauce made from beer and tomatoes.

Aside from those foundations, Francesinha is in a state of perpetual modification. As far as I can tell, that’s the essence of the dish. Of all the restaurants in Porto that serve it, you’ll hardly find it made the same way twice. There are thousands of different iterations: The meats are debatable, the sauce is constantly tweaked, the sides are different, etc. The place I first ate Francesinha was O Afonso, the restaurant Anthony Bourdain visited on Parts Unknown .

O Afonso pays tribute to Bourdain with a beautiful mural of him in the dining room. Several other smaller portraits of him surround it. There’s also a framed quote from his episode of Parts Unknown, in which he welcomes the Francesinha arriving at his table with: “Good Lord, look at that thing.” The whole vibe is very Catholic—Saint Anthony, the patron saint of good digestion.

The rest of the restaurant is decorated with Formula One race cars and empty packs of Marlboro cigarettes. While O Afonso will forever be an Anthony Bourdain joint, it also strikes me that it easily could have been blessed by Guy Fieri. The race car décor, the unpretentious staff, the heavy meals—Portugal, for all of its contributions of port wine, olive oil, seafood, and tapas, reminds me of an American city. If this place was located in West Virginia, Guy would have been on the case, and the Francesinha could just as well exist in Pittsburgh as it does Porto. O Afonso even serves lupini beans and an appetizer I swore was a pepperoni roll, things I ate growing up in Western Pennsylvania. I couldn’t shake this feeling that O Afonso felt like middle America. Maybe all bridge cities are the same. I’m sure Bourdain saw something overwhelmingly human in Porto.

The Francesinha is a simple, European, working-class sandwich. I hate superlatives, but this is one of the best things I’ve cooked this year. The recipe I’ve included is an adaptation of what I ate at O Afonso. A word to the wise: Don’t bother chasing authenticity. Authentic ingredients are often elusive. Plus, we’re thousands of miles away from Portugal. We don’t live in Porto. You and me? We live in whichever bridge city or suburb or town in America. Letting the dish reflect that is true to its spirit.

Cookshelf: “Race Day Grub: Recipes From the NASCAR Family”

It was bound to happen sooner or later. If Harley-Davidson aficionados can have a cookbook, why not the NASCAR scene?

Welcome to the wonderful world of “Race Day Grub,” by Angela Skinner, wife of driver Mike Skinner. Replete with race-related catchphrases – “Speedy Starters,” “Raceworthy Main Courses” and “Sweet Victories” – the 140-page cookbook gives entertaining insight into the lives of those who drive the circuit and how they eat on the road.

The anecdotal material is engaging, and the recipes ain’t half bad. Not all are off the beaten track (“What’s Left in the Cabinet?” grilled chicken, sauerkraut pizza, “Conch and Jimmy Chowder) or made with prepared/ canned/packaged ingredients, either.

Donna Labonte, whose husband drives the No. 43 Cheerios Dodge, makes a mushroom sauté with artichoke hearts, spinach and penne pasta. | Ellen Sweets

Crabmeat au Gratin

The late Davey Allison was a true NASCAR star who apparently had an appetite for seafood. This recipe was one of Davey’s favorites. His wife, Liz, claims he would have eaten this delicious meal every night if she’d fixed it for him. It’s a rich blend of crabmeat and cheese, and became a tradition for the Allison family after Davey won a race. Serves 4-6.

  • 1 cup finely chopped onion
  • 4 celery stalks, chopped
  • 1/4 pound (1 stick) butter
  • 1/4 cup flour
  • One 13-ounce can evaporated milk
  • 2 large egg yolks
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2-3/4 cup milk
  • 1 pound white crab meat
  • 1 cup cooked white rice
  • 1/2 pound Colby Cheese, shredded

In a large saucepan, cook the onion and celery in the butter until soft, about 5 minutes. Blend in the flour and gradually pour in the milk. Add the egg yolks, Worcestershire sauce and seasonings, and cook over medium heat until thick, about 5 minutes.

Add enough additional milk to create a sauce of medium consistency. Stir in crabmeat and rice. Pour the mixture into a greased 13 x 9 x 2-inch casserole dish.

Sprinkle the cheese on top and bake until hot and bubbly, or about 20 minutes.

Shrimp and Vegetable Risotto

This isn’t your typical tailgate fare, but sometimes you just need to serve something a little different. This is a truly unique recipe that David Skinner created for a friend of his who had dietary restrictions. Serves 4-6.

  • 6-8 cups water
  • 2-3 tablespoons Old Bay shrimp/crab boil seasoning
  • 3 tablespoons butter, divided use
  • 2 shallots, finely chopped
  • 5-6 cloves garlic, chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup yellow bell pepper, finely chopped
  • 1 stalk celery, chopped
  • 1 pound cooked shrimp, peeled, deveined and tail removed
  • 1 1/2 cups Arborio rice
  • 1/4 cup white wine
  • Salt
  • Pepper
  • 1/4 cup grated Parmesan cheese

Bring water to a boil and add Old Bay seasoning reduce the heat to medium-high. Melt 2 tablespoons of the butter in a deep skillet over medium-low heat. Add shallots to the melted butter and saute until softened, 2 to 3 minutes. Add garlic and cook for one minute. Gradually add the chopped red and yellow peppers and celery to the skillet. Simmer for another 3-4 minutes.

Add shrimp and rice, and saute briefly before gradually adding wine. Once sauce begins to thicken, start adding the shrimp-boil mixture, one ladleful at a time. Allow the sauce to thicken each time before adding the next ladleful. Stir continuously so the rice does not stick to the pan.

The starch will cause the rice to increase in size and become creamy – continue adding the shrimp-boil mixture for about 20 minutes. (If you run out of the shrimp-boil mixture, use water only). Cook until rice is al dente.

Salt and pepper to taste, then remove from heat and add the remaining butter and the Parmesan cheese.

Spicy Beer-Brined Pork Loin

After removing pork from the grill, let it rest for 10-15 minutes before slicing. Serves 4-6.

  • 3 pounds boneless pork loin
  • One 12-ounce can preferred beer
  • 1/2 cup dark corn syrup
  • 1/2 cup onion, finely chopped
  • 1/3 cup prepared mustard
  • 1/3 cup olive oil
  • 1-2 tablespoons chili powder
  • 2 garlic cloves, minced

Place pork in large resealable plastic bag. In a medium mixing bowl, stir together beer, corn syrup, onion, mustard, olive
oil, chili powder and garlic. Pour mixture over pork seal the bag and toss gently to coat pork. Refrigerate 4 to 24 hours.

Remove pork from the marinade and reserve for basting.

Grill pork over indirect medium heat, basting every 10 minutes with reserved marinade, for about 1 hour, or until the internal temperature reads 150-155 degrees.

Bananas are insanely healthy with a variety of benefits, so they more your kids eat, the better. You can stick your little birdies in the freezer for about 20 minutes after assembling to make the perfect summertime snack. You can try some healthy banana pancakes, too!

For the most part, kids seem to enjoy hard boiled eggs, so you can use these cute hens to entice them to eat the garden of spinach, lettuce or other leaves around the happy little hens.

Idea Credit and Instructions: Foodlets

Grape, Celery, and Couscous Salad

Just about every time I tell someone I watch NASCAR I hear 1 of 3 things.

1) “What are you a redneck. ” yep! I’m the first redneck ever born and raised from Greenwich, CT. Le sigh…

2) “NASCAR isn’t a sport. It’s not that hard to drive. I drive everyday.” Sure, just drive 180 mph or so with 42 other cars trying to get in front of you. These guys are hardcore athletes. Just check out Kasey Kahne and Carl Edwards working out and testing their reaction times with a system called Dynavision. Insane.

3) “Do they every turn right?” Yeah, yeah, yeah, there is lots of turning left but there are road courses where they turn both left AND right.

If you want to get in an argument, please, feel free to annoy me with that junk.

With special focus on the last point, this week’s race is at Sonoma Raceway, which is a road course. The first thing that came to mind when I thought of Sonoma was wine, wine, wine!! Oh, how I wish to get out to wine country. Hmmm, not this summer! Anyway, how do you get wine? With grapes!

When I saw this Grape, Celery, and Couscous Salad I knew it would be perfect for this week’s edition of Sprint Cup Snacks. It was so refreshing with the grapes, crunchy celery, and the bright dressing. I’ve actually made it a few times since it’s so good and simple so I’ve made some notes and changes along the way. For one thing, I once tried it with white pepper… don’t do that! Use fresh cracked black pepper. As well, be generous with the salt. Lastly, I’ve played around with the dressing a bit and I like to add a bit use more than the original recipe.

I swear this will be great to enjoy during this weekend’s race or throughout the summer. It is a great summery hit to enjoy with a glass of wine. I won’t be jealous or anything…

Watch the video: How a Legendary Chef Runs One of the Worlds Most Iconic Restaurants Mise En Place