KENTUCKY FRIED CHICKEN RESTAURANTS, www.fromhungertohope.com

World Hunger Relief Campaign, during the entire month of October (Global Hunger Awareness Month), all local KFC chains will collect donations to raise awareness and help stop world hunger.

WHOLE FOODS MARKET, 1400 Glades Road, Suite 110, Boca Raton. (561) 447-0000.

Perfect Match Weekend, the month of October. All local Whole Foods branches are offering the chance to win A Perfect Match Weekend giveaway to the 2009 Epcot International Food & Wine Festival. One Grand Prize winner will receive a two-night/three-day Getaway, two Walt Disney World Florida Resident Annual Passes, two tickets to the Party for the Senses, and VIP Seating for two for an Eat to Beat Concert. Visit www.wholefoodsmarket.com for more information.

Wines from Spain, 6:30-8 p.m. Friday, J.C. from Stacole Wines, will take you on an hour journey of wine and cheese tasting. $10

Guest Chef from Seasons 52, 1-2 p.m. Saturday. Seasons 52 is a casually sophisticated grill and wine bar that invites you to discover the sensational flavors of a seasonally changing menu. Free.

Eating, Exercise, Energy, & Metabolism: Key Components to Permanent Weight Loss, 6-7 p.m. Monday. Free.

PUBLIX APRON’S COOKING SCHOOL, Polo Club Shoppes, 5030 Champion Blvd., Suite D2, Boca Raton. (561) 994-4461 or (561) 994-4883.

The Basics of Culinary, 10 a.m. and 6 p.m. today. A six-part series. Prepare full menus with techniques used by pros. $300.

The Shoestring Gourmet, 6:30 p.m. Thursday. Learn to create some great, family-pleasing dishes that won’t break the bank. $35.

Crepes, 6 p.m. Friday. Learn how to make these French favorites. $40.

Big, Bad, Bold Italian Reds, 6:30 p.m. Saturday. Explore Italy’s red wine offerings. $45.

Intermediate Techniques, 10 a.m. and 6 p.m. Monday. For food enthusiasts with a significant comfort level in sautéing, slicing, and dicing. $200.

IN THE KITCHEN, in Gallery Square North, 389 Tequesta Drive, Tequesta. (561) 747-7117 or www.inthekitchennow.com

Classic Steakhouse Favorites, 6:30-8:30 p.m. today. $75.

American Harvest Wine Dinner, 6:30-8:30 p.m. Tuesday. $85.

Mangia Mama Italian Favorites, 6:30-8:30 p.m. Oct. 20. $75.

Tempting Tapas, 6:30-8:30 p.m. Oct. 29. $75.

CAKES ETC., 2800 N. Military Trail, West Palm Beach. (561) 615-4431.

Basic Cake Decorating Class, 6:30-8:30 p.m. today for four weeks. $40 plus supplies.

Cookie Blossom Class, 6:30-8:30 p.m. Thursday. $25, supplies included.

Intermediate Cake Decorating Class, 6:30-8:30 p.m. Tuesday. $40 plus supplies.

Rolled Fondant/Gumpaste, 6:30- 8:30 p.m. Oct. 15 for two weeks. $40 plus supplies.

A food processor can turn a peanut butter and jelly sandwich into truffles. (AP)

I’m no fan of deception when it comes to getting kids to eat healthy. But I’m not above novelty to keep things interesting.

Which is how I came up with this idea for candylike truffles made from that all-American childhood staple — peanut butter and jelly sandwiches. These are seriously delicious, even if the process of making them seems pretty strange.

All I did was make peanut butter and jelly sandwiches on whole-wheat bread, then run them through the food processor until they formed a thick dough.

I then rolled tablespoon-sized chunks of it into balls and coated some with crushed peanuts, others with powdered sugar.

Banish all thoughts of those dreaded soggy PB&J sandwiches from your lunchbox days. While reminiscent of a sandwich, the texture of these truffles is pleasantly chewy and thick, and the taste is decadent.

Other coatings could include crushed almonds or pistachios, mini chocolate chips (though that detracts from the healthy aspect of this kid-friendly snack), cocoa powder, or finely chopped dried fruit, such as dried cranberries or cherries.
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I have a confession. I tried a lollipop recently that tasted like bacon, and I liked it.

The flavor, from Das Foods, is part of a new line of all-natural suckers that come in novel flavors including salty caramel, maple bacon, orange pomegranate and lemon ginger.

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Nothing says summer quite like a Klondike bar.

This summer, six Klondike stickless bar varieties now have a thicker, chocolatey shell – with 25% more chocolate coating.

Varieties include Original®, Krunch™, Double Chocolate, Whitehouse Cherry, Dark Chocolate and Neapolitan.

To see the many ways that Klondike is celebrating these new treats – and to see just how far ice creams fans will go to get their hands on a Klondike bar – check out Klondike online.

The origins of the Klondike® bar can be traced back to Switzerland and the Isaly Family, a family known for fine dairy products. William Isaly founded the Isaly Dairy Company around the beginning of the 1900s. The original Klondike® bar was handmade by dipping square slices of ice cream in pans of rich, delicious Swiss milk chocolate.

The family produced the bars in Ohio just outside of Youngstown and in Pittsburgh. By the 1940s, the Isaly family had several dairy plants that supplied more than 300 Isaly Dairy stores. Klondike® bars were sold in all the stores.

Until the 1970s, the Klondike® bar was sold only in Pennsylvania and Ohio. In 1978, distribution expanded into Florida, followed by New York and New England. In 1982, a nationwide advertising and publicity campaign was launched with the tag, “What would you do for a Klondike bar?” Soon Klondike®bars were available in the majority of U.S. supermarkets.

Having dominated the breakfast market, Dunkin Donuts has sets its sights on lunch, introducing the new Oven-Toasted Chicken Parmesan Flatbread Sandwich, the newest addition to its Oven-Toasted all-day menu.

The Chicken Parmesan Flatbread Sandwich features lightly breaded, seasoned chicken topped with melted provolone cheese and a flavorful marinara sauce served in a convenient flatbread that is easy to eat and hold while on the go.

Dunkin’ Donuts’ unique cooking ovens, using patented technologies, deliver the “Oven-Toasted” result. The Chicken Parmesan Flatbread Sandwich is available at participating Dunkin’ Donuts shops nationwide, for the suggested retail price of $3.99.

Ham & Swiss, Turkey Cheddar & Bacon and Grilled Cheese. As part of its DDSMART menu of better-for-you foods and beverages, Dunkin’ Donuts also offers two varieties of Egg White Flatbread Sandwiches, Turkey Sausage and Veggie, both under 300 calories and served on wholesome toasted multi-grain flatbread.

What’s next, will the dominate dinner?

For kids, two of the most dreaded words you can utter are “healthy snack.” But this doesn’t have to be the case if you take advantage of the magic of dipping.

Kids love to dip and it’s easy to turn this playing with food into a fun way to get them eating more of what’s healthy, such as fruits, vegetables, nuts and low-fat dairy products.

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My nearly 5-year-old son already eats like a teenager. Which is to say if his mouth is open, he’s usually shoveling something into it.

Keeping him sated can feel like a full-time job, especially when I’m juggling the competing demands of keeping his munchies healthy, portable and appealing. Which is how I came up with this recipe for banana bread.

The first goal was versatility. I wanted a quick bread that could be served warmed with butter for breakfast, but also be just as good at snack time or packed in his lunch. To keep it healthy, it had to be low in saturated fat and sugar and jammed with whole grains.

Finally, it needed to be easy to make and he had to actually want to eat it.

The result is a whole-wheat and oats banana bread sweetened with a bit of sugar, bananas and a can of pumpkin or squash puree (which slips some high-fiber produce into my veggie-averse son). For extra fiber, I add flax meal (ground flax seeds).

For ease, the whole thing is made in the food processor and takes just 10 minutes to assemble.

I usually divide this batter between two standard loaf pans, which keeps the slices kid-sized. I keep one loaf on the counter and my son knows he can snack on it whenever he likes. The second can be refrigerated for more than a week, or sliced and frozen.

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When Joseph Angelucci is in the kitchen most nights at the Windsor Gardens Hotel’s Secrets Piano Bar & Grill (11360 U.S. 1; 561-844-8448; windsorgardenshotel.com), he’s serving up straightforward fare, from meatloaf to prime rib. It’s the kind of food that best suits the business-traveler crowd the Palm Beach Gardens hotel regularly welcomes.

But all bets are off when it comes to a wine-pairing night.

One evening a month, the hotel stages an elaborate five-course wine dinner that allows Angelucci, 41, a chance to create the meal of his dreams. Think bold flavor combinations (heavy on the Mediterranean and Asian influences) and splashy presentations (including fireworks — literally).
“It’s the time when I can have a dream about food and make it a reality,” says Angelucci.

And what a dream it is. I attended last month’s dinner and can say without question it was the best meal I’ve had to date this year. Whether you’re talking a tequila-cured salmon or short ribs done Korean-style (accompanied by a lychee mint watermelon salad, no less), Angelucci creates food that is vibrant without being pretentious. And he puts on a show, too. Last month’s final course was a flaming milkshake — that is, a milkshake (with an alcoholic kick) served with a lit sparkler.

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The cook: Dawn Rofrano of North Palm Beach

Her story: My husband, Tom, and I have a 4-year-old daughter, Adriana, and we own the Natural Medicine Center in Palm Beach Gardens.

I was born in Ramapo, N.Y., and moved to Palm Beach County when I was 3. I loved being part of a team, whether it’s swimming, softball, cheerleading, camping or climbing trees with the boys. As I got older, I assumed the role of a girlie girl, and loved dressing up, dancing and baking.

I graduated from Jupiter High School, attended Palm Beach Community College, and then graduated from the Academy of Healing Arts for Massage Therapy in 1996.

Since then, I’ve continued to further my study of healthy living with classes in nutrition, massage and healing techniques, and even spent two weeks studying natural healing in China.

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Fruit2day is like a snack of fruit and a fruit drink combined.

This doesn’t have just pulp, it has small chunks of real fruit in the 6.75-ounce bottle.

It has two servings of fruit in each bottle, and with just a little over 100 calories, the real fresh fruit bits mixed with 100 percent juice puree offer a tasty solution that comes in Cherry-Grape, Mango-Peach, Strawberry-Orange and Pineapple-Banana flavors.

I tried Mango-Peach and Strawberry-Orange, and I liked it, a lot.

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