Individualize this classic meal with these single-serve Chicken Pot Pies.
- 1 pkg. puff pastry
- 1 can chicken, drained
- 1 can mixed vegetables, drained
- 1 can cream of chicken soup
- Salt and pepper to taste
- Heat oven to 400 degrees and grease ramekins.
- Unroll puff pastries and cut into a circle the size of your ramekins.
- Mix all ingredients together in a large bowl.
- Divide mixture into ramekins and top with puff pastry circles.
- Bake for 15-20 minutes until golden brown.
Creamy buttercream sandwiched between soft oatmeal cookies–easy to make and full of pantry staple items.
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cup old fashioned oatmeal
- 3/4 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbps milk
Preheat oven to 350 degrees.
In a large bowl mix together butter and sugars and mix for about 2-3 minutes until fluffy. Add eggs and vanilla.
In a medium bowl, mix together flour, baking soda, cinnamon and salt. Add to wet ingredients in small increments. Add in oats.
Line cookie sheet with parchment paper. Drop dough by 1.5 tablespoons onto sheet. Bake for 10-12 minutes until golden brown.
Let cookies cool.
To make filling: beat together butter until fluffy and then slowly add powdered sugar. Add vanilla and milk. Add more milk if needed to reach desired consistency. Spread or pipe on cookies.
Grab some chips, make this dip, gather family & friends and you are set for a good time.
What you’ll need:
- 15 oz. Food Club corn, drained
- 15 oz. Food Club black beans, drain and rinse
- 15 oz. black eyed peas, drain and rinse
- 3 roma tomatoes, diced
- 2 ripe avocados, diced
- 1/3 cup red onion, diced
- 1/3 cup cilantro
- 1/3 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lime juice
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
In large bowl, mix together corn, onion, black beans and black eyed peas. Gently fold in tomatoes, avocados and cilantro. Set aside.
In a small bowl, mix together olive oil, vinegar, lime juice,sugar, salt, pepper and garlic powder with a whisk until combined. Pour dressing over corn, black bean mixture and toss to coat completely.
Serve immediately or refrigerate until ready to serve. Be sure to toss right before serving.
The perfect way to end the day…a classic family favorite.
What you’ll need:
- 1 1/2 cup uncooked macaroni
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 1 1/2 sharp cheddar cheese, shredded
- salt & pepper to taste
In large pot, boil water. Add macaroni and cook until tender. Drain. Set aside. Melt butter in small pan and add flour. Cook over low heat until thickened. Whisk in milk until smooth. Add in cheese and stir until melted. Add macaroni and stir until coated. Add salt and pepper to taste.
Testing the sticky feature for the new ARO sites
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Take advantage of our Labor Day BOGO Sale going on now through September 3. Buy one, get one free discounts on paint, deck stain, yard and garden tools and much more. Spend $25 and receive $5 Ace bucks to spend between September 4 – October 14. Come see us in Draper, Murray, Olympus Hills and Sandy. View our ads
Salt Lake City, UT (August 23, 2018) If you’re searching for the best bagger in Utah, look no farther than the Macey’s in Sandy. Julina Call, a bagger from Macey’s, was named Utah’s Best Bagger yesterday at the 2018 competition held at Davis Conference Center in Layton, Utah. The competition was part of Utah Food Industry Association conference. She will represent Utah at the National competition next February during the National Grocer’s Association annual conference in San Diego.
“It’s awesome to have another state champion from our Sandy store, and hopefully a third national champion” said John Harris, the district manager at Macey’s Sandy. “We’re always excited for the competition. We’re proud of Julina and all of our team members.”
Macey’s wasn’t the only Associated Retail Operations store to take top honors at the event. Rachell Beagley from Lin’s in Hurricane, Utah, took the second place spot. Third place went to Jaxon Astill from the Dan’s on Foothill in Salt Lake City.
During the competition baggers from multiple grocery stores across the state went head to head in sets of three. Each bagger was given the same items to bag using reusable bags. They were judged not only on speed, but the weight of each bag and how items were placed.
Julina has worked at Macey’s for three and a half years and enjoys helping guests as their last point of contact before they leave the store. She is currently a nursing student.
Photos from the event are available upon request.
In 1947, Walt Macey and Dale A. Jones started the “Save-A-Nickle-Market” in Rose Park, Utah. Macey’s grew from a small store into a multi-store chain by providing personalized old-fashioned service. Known for their famous doughnuts and Kong Kones®, Macey’s grocery stores offer an in-store bakery, delicatessen, full-service grocery, meat, produce and non-foods department and above all, friendly service. Macey’s currently operates 13 stores from Logan to Spanish Fork. For more information visit maceys.com.
Starburst Popcorn is a great way to sweeten up your favorite movie snack!
- 20 of any color Starburst
- 1 tbs butter
- 1/4 cup light corn syrup
- 2 cups kettle corn
- Unwrap Starburst candies and line a baking sheets with parchment paper.
- Add butter, corn syrup, and Starbursts to saucepan. Over low heat, stir mixture constantly until melted.
- Pour Starburst mixture over popcorn and carefully mix. Spread the Starburst popcorn evenly on the baking sheet. Let sit for 30 minutes until the mixture has hardened and set.