Monthly Archives: November 2019

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Rosemary Garlic Prime Rib

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein