PORT ARTHUR — I’m teased by two groups of people for being into, or not enough into, the “Twilight” series. With “Eclipse: The Movie” out, fans are hungry for more on Bella, Edward and Jacob. “Love at First Bite: The Unofficial Twilight Cookbook” features hands holding and apple, with a heart-shaped bite taken out. It’s a takeoff on a Twilight book cover and fans will get the joke, along with references in recipe titles like these: Irritated Grizzly Bear Steaks, Bells’ Lasagna, Werewolf Chow and I Dare You to Eat Pizza.

While young adults will be able to make these simple, fun recipes, there’s also a section for the grownups who have succombed to the fanfare. Forks Cooler and Bad Vampire cocktails will surely put a little heat into the night when curling up with a good book. The following bites are perfect for Team Edward and Team Jacob slumber parties.



Vampire Bites

1/2 cup red peanut M&M’s candies

1 16-ounce package white chocolate chips

2 cups small pretzel twists

Directions: Line a cookie sheet with waxed paper. Heat white chocolate chips in microwave about one minute to melt. Pour melted chps onto waxed paper and spread with a spatula. Next, add red peanut M&M’s and pretzel twists. Once cooled, break into tiny pieces.



Love at First Sip Soda

1 box red Jell-O

2 liters red soda

Directions: Prepare the Jell-O according to the package directions. Chill overnight. Next, place the chilled red soda into a punch bowl and add cut up pieces of Jell-O.



Red, white and blue salad

Frieda’s Specialy Produce suggests readers combine red, white and purple potatoes to show a patriotic culinary side. The company offers a 2-pound bag of Star Spangled Spuds at H.E.B. stores.

Frieda's Red, White and Blue Potato Salad

1 2-pound bag Frieda’s Star Spangled Spuds

3/4 cup chopped green onions, divided

2/3 cup sour cream

1/3 cup mayonnaise

3 Tbsp. white wine vinegar

3 tsp. Dijon mustard

1 1/2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. ground pepper

2 to 3 ounces crumbled blue cheese

Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool.

While potatoes cool, prepare the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, sugar, salt and pepper. Cover and chill.

Slice the potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potato pieces. (Add additional blue cheese, if desired.) Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills. Makes about 6 to 8 cups.



Skinny on thins

Nature Valley is trying to make granola sexy, with promotional images of a hip, young couple holding hands on an urban stroll, a blonde mother and child active in the sun and a barefoot young woman with jeans and a good book. The taste alone will sell new Granola Thins, crispy squares of dark chocolate or peanut butter backed sweet granola. The tempting crackers come individually wrapped for the weak of snack. They taste so buttery and rich, like the scrapings of a potluck dessert that you go back for until you’re scraping the bottom of a pan.



Willed Chocolate

I was actually holding a bottle of Santa Cruz Organic’s chocolate syrup in my mom’s living room when she announced, from the kitchen, that she’d made bread pudding, but not a sauce.

We were happy to unite the raspberry chocolate blend with her pudding.  I have since dressed up frozen banana slices with chocolate mint syrup, served in a stemmed glass, and plan the straight-up chocolate for a breakfast smoothie. I plan on enjoying these one measured tablespoon at a time, all summer and beyond.

Makers note the absence of  high fructose corn syrup, artificial flavoring or ingredients you can’t pronounce, and suggest  you try it thusly:

•  Traditional sundae connoisseurs will delight in the chocolate syrup - drizzle over organic vanilla ice cream and top with chopped nuts, organic fruit and whipped cream.

• For a sophisticated take, top organic vanilla ice cream with the raspberry chocolate syrup and sprinkle on dark chocolate chips.

• Pair the mint chocolate syrup with organic vanilla ice cream and fresh mint leaves from your herb garden for a refreshing twist on a grasshopper sundae.

ddoiron@panews.com