Perfect snacks for watching the NFL Draft

CHARLOTTE, N.C. (QC Life) - It’s NFL Draft Day and while all eyes are on the Carolina Panthers and the first choice, we can’t go into a big decision like that without food as fuel.

So, we were joined in the QC Kitchen by Chef Jill Aker-Ray. She showed us how to make several delicious Draft Day snacks that you can easily make at home!

Chocolate Peanut Butter No-Bake Cookies

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1 stick butter (1/2 cup)
• 1/4 cup cocoa powder
• 3 cups quick oats
• 1 cup peanut butter
• 1 tablespoon vanilla

Instructions:

• Line two baking sheets with parchment paper and set aside
• In a medium saucepan, bring sugar, milk, butter, and cocoa powder to a boil, stirring occasionally. Once the mixture is boiling, let it boil for one full minute, then remove from heat
• Add the oatmeal, peanut butter, and vanilla and stir until well combined
• Using a medium cookie scoop, scoop out tablespoons of dough onto the prepared baking sheets. Let rest at room temperature until cool or place in refrigerator for quicker cooling

Truffled Popcorn

Ingredients:

• 1/2 cup popcorn kernels
• 3 TBSP oil (vegetable, coconut, olive, avocado, safflower or ghee)
• ½-1 tsp salt
• 2-3 TBSP melted butter (optional, but encouraged)
• Optional: truffle salt, nutritional yeast (vegan/gluten free), edible gold dust

Instructions:

• Using a whirly popper or large solid non-stick pan with lid, heat to medium and add oil
• Place 1 kernel of popping corn in pan until popped, then add remaining popcorn plus the 1/2 of the regular salt
• Whirl on medium heat or shake frequently in a regular pan until almost all popping stops or when only popping every 4 to 5 seconds. Remove from heat and transfer to a large bowl
• Add butter and stir gently with a butter knife or spatula until butter coats kernels evenly. Taste and adjust for salt
• Then sprinkle with truffle salt and gold dust for a festive and glamorous Oscar-worthy snack

Pimento Cheese Queso

Ingredients:

• 12 oz can evaporated milk
• 1/4 onion (kept in chunk) or the white tips of a bunch of scallions
• 1 TBSP cornstarch
• 12 oz (3/4 pound) pimento cheese, prepared
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt/pepper (optional - to taste)

Instructions:

• Heat evaporated milk over medium-high heat in a small saucepan with onions soaking in it
• Once small bubbles form, remove onion and add 1 tablespoon cornstarch and whisk to combine. Turn heat down to medium-low
• Immediately start stirring in pimento cheese in small amounts and whisk each until smooth. Then add spices and stir. Taste and add salt and pepper if needed

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