Monthly Archives: December 2020

Melting Chocolate

Chocolate-covered strawberries, cookies, marshmallows or any other combination is the perfect way to bring in the New Year!

Prep time: 5 minutes (plus chilling time)

Cook time: 5 minutes

Total time: 10 minutes

Serves: 20

Ingredients

  • 1 1/2 cups heavy cream
  • 1 (11.5 ounce) bag Food Club Baking Chips
  • Assorted fruit and cookies for dipping

Instructions

  1. Pour baking chips into a large, heat-proof bowl. Heat heavy cream in a small saucepan over medium heat until simmering.
  2. Pour hot cream over baking chips and let stand for 1 minute. Stir gently with a rubber spatula until chips are completely melted.
  3. Dip assorted fruits, candies, and cookies into melted chocolate and let set on a parchment-lined baking sheet at room temperature or chill.

Pretzel Crusted Chicken Nuggets

Prep time: 20minutes

Cook time: 20minutes

Total time: 40minutes

Serves: 4

Ingredients

  • 3 cups Food Club Pretzels
  • 1 cup all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon garlic powder
  • 2 Food Club boneless skinless chicken breasts, cut into 1 1/2inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Food Club Honey Mustard Dressing, divided
  • Nonstick cooking spray

Method:

  1. Preheat air fryer to350°F. Crush pretzels into coarse crumbs in a food processor or blender. Transfer to a shallow dish or plate and set aside. In a separate dish whisk together flour, chopped thyme, and garlic powder. Add 1 1/2 cups dressing to a third dish.
  2. Season chicken with salt and pepper. Lightly coat chicken in flour, dusting off any excess. Dip flour-coated chicken in dressing, letting excess drain off. Dredge dressing coated chicken in pretzel crumbs, pressing to adhere.
  3. Working in batches place chicken in a single layer in the preheated air fryer. Spray with nonstick cooking spray and bake for 8-10 minutes or until golden brown and cooked through. Continue until all chicken is cooked.
  4. Serve chicken with remaining honey mustard dressing for dipping
Bringing Baking Back Food Club Clock Cookies

Food Club®Clock Cookies

Bringing Baking Back Food Club Clock Cookies

Ring in the New Year with these Food Club® clock cookies. 

 Ingredients

  • 1 Food Club® sugar cookie dough roll 
  • 1 cup assorted sprinkles 
  • 1 tub Food Club® buttercream frosting 
  • Blue food coloring 
  • Black food coloring 

Instructions

  1. Cut the sugar cookie dough roll into 12 equal disks. Cut a small circle into 1/3 of the cookies leaving 1/2-inch remaining. Bake according to package instructions. 
  2. Split the frosting into thirds. Mix 1/3 with blue food coloring and 1/3 with black food coloring. Load colored frosting into a piping bag with a small detail tip. 
  3. Once cool, frost 1/3 of the cookies with the plain buttercream frosting and pipe a clock face onto each cookie alternating colors.  
  4. Frost the perimeter of a plain, unfrosted cookie and top with a cut-out cookie. Fill the well with sprinkles, frost the perimeter of the cut-out cookie, and top with the clock-frosted cookie. Crack at midnight to reveal the sprinkle surprise inside.  

When a Holiday Meal is a Luxury

No turkey, no stuffing, no potatoes, and no pie.  

For Christmas, a traditional holiday meal was completely out of the picture for Brittany and her husband Clint because they just couldn’t afford it. Instead, they were planning to serve their two young boys grilled cheese sandwiches or spaghetti. 

“Holiday meals are expensive,” Brittany said. “And they’re not in our budget. I’ve never been able to buy a turkey.” 

Brittany and Clint both have jobs – he has a college degree and works at a local bank while she has a job at a movie theater near their home in Salt Lake City. But the family’s income is still at the poverty level. And, they still need help making ends meet, especially around the holidays. Sometimes, they even go without heat to help pay for food and other bills. 

But that won’t be the case this year. 

That’s because Brittany visited a mobile pantry provided by the Utah Food Bank, a member of the Feeding America network, which was distributing holiday meals – including a whole turkey. 

“For Christmas this year we got to eat meat, and it was such a luxury!” Brittany said. “We also got cranberries, potatoes, pumpkin pie…the entire meal. My son was so excited and kept saying, ‘I love turkey!’ There was something so magical about being able to sit at the dinner table with my family and enjoy that holiday meal.” 

Because of the pantry, Brittany, Clint and their two boys will be able to gather around the table this Christmas and share a meal together – and make memories as a family.  

“As a mom, I feel bad when I can’t provide my sons with things other families seem to take for granted – like holiday meals,” Brittany said. “It’s heartbreaking. But because of the mobile pantry, I could provide that for them this year. I’m grateful, it’s been such a huge blessing.”  

Inspired by Brittany and Clint’s story? Join us by making a gift this holiday season to ensure families like Brittany’s – our neighbors – can put a meal on the table for themselves and their loved ones.

Colleen Callahan contributed to this story.

December 12, 2018 – by Paul Morello

Excedrin Recall

SAFETY NOTICE Post Until April 23, 2021

GSK Consumer Healthcare Requests that Consumers Check Bottles for Holes in Five Excedrin Brands (Potential Failure to Meet Child Resistant Packaging Requirement)

HAZARD: If the bottle has a hole in the bottom that is large enough, children could access and swallow the contents, posing a potential safety risk.

PRODUCT: Certain lots of Excedrin Migraine Caplets, Excedrin Migraine Geltabs, Excedrin Extra Strength Caplets, Excedrin PM Headache Caplets, and Excedrin Tension Headache Caplets in large-sized bottles (50 count & above).

Please visit www.excedrin.com for a list of impacted lot #’s and additional information. Products currently available in stores are not impacted by this notice.

REMEDY: Consumers should examine their plastic bottles for holes, especially near the bottom. If such a condition is found, please contact GSK Consumer Healthcare:

1-800-468-7746

Monday – Friday, 8:00am – 6:00pm EST

This safety notice is being issued in cooperation with the US Consumer Product Safety Commission (CPSC).

Dutch Apple Pie


A simple dutch apple pie recipe with a homemade crumble topping. The soft baked apples drenched in cinnamon and sugar are delicious with the crunchy crumble topping.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus chilling and cooling   Bake: 1 hour 15 minutes   Serves: 8

INGREDIENTS

Crumb Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Pie Dough

  • 1 cup all-purpose flour plus additional for dusting
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
  • 2 tablespoons cold vegetable shortening, cut into ½-inch pieces
  • 3 tablespoons ice water

Apple Filling

  • 6 large Fuji, Granny Smith or Honeycrisp apples, peeled, cored and thinly sliced
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 tablespoon fresh lemon juice

DIRECTIONS

  1. Crumb Topping: In medium bowl, stir all ingredients; cover and refrigerate 1 hour.
  2. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
  3. Apple Filling: Preheat oven to 400°; place 9-inch pie plate on rimmed baking pan. In large bowl, toss apples, sugars, flour, apple pie spice and lemon juice.
  4. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute; add Apple Filling and top with Crumb Topping.
  5. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 1 hour or until filling is bubbling and top is golden brown; cool 30 minutes. Cut pie into 8 pieces.

Approximate nutritional values per serving (1 piece): 492 Calories, 21g Fat (12g Saturated), 46mg Cholesterol, 156mg Sodium, 74g Carbohydrates, 5g Fiber, 42g Sugars, 4g Protein

Dutch Apple Pie


A simple dutch apple pie recipe with a homemade crumble topping. The soft baked apples drenched in cinnamon and sugar are delicious with the crunchy crumble topping.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus chilling and cooling   Bake: 1 hour 15 minutes   Serves: 8

INGREDIENTS

Crumb Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Pie Dough

  • 1 cup all-purpose flour plus additional for dusting
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
  • 2 tablespoons cold vegetable shortening, cut into ½-inch pieces
  • 3 tablespoons ice water

Apple Filling

  • 6 large Fuji, Granny Smith or Honeycrisp apples, peeled, cored and thinly sliced
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 tablespoon fresh lemon juice

DIRECTIONS

  1. Crumb Topping: In medium bowl, stir all ingredients; cover and refrigerate 1 hour.
  2. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
  3. Apple Filling: Preheat oven to 400°; place 9-inch pie plate on rimmed baking pan. In large bowl, toss apples, sugars, flour, apple pie spice and lemon juice.
  4. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute; add Apple Filling and top with Crumb Topping.
  5. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 1 hour or until filling is bubbling and top is golden brown; cool 30 minutes. Cut pie into 8 pieces.

Approximate nutritional values per serving (1 piece): 492 Calories, 21g Fat (12g Saturated), 46mg Cholesterol, 156mg Sodium, 74g Carbohydrates, 5g Fiber, 42g Sugars, 4g Protein

Dutch Apple Pie


A simple dutch apple pie recipe with a homemade crumble topping. The soft baked apples drenched in cinnamon and sugar are delicious with the crunchy crumble topping.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus chilling and cooling   Bake: 1 hour 15 minutes   Serves: 8

INGREDIENTS

Crumb Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Pie Dough

  • 1 cup all-purpose flour plus additional for dusting
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
  • 2 tablespoons cold vegetable shortening, cut into ½-inch pieces
  • 3 tablespoons ice water

Apple Filling

  • 6 large Fuji, Granny Smith or Honeycrisp apples, peeled, cored and thinly sliced
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 tablespoon fresh lemon juice

DIRECTIONS

  1. Crumb Topping: In medium bowl, stir all ingredients; cover and refrigerate 1 hour.
  2. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
  3. Apple Filling: Preheat oven to 400°; place 9-inch pie plate on rimmed baking pan. In large bowl, toss apples, sugars, flour, apple pie spice and lemon juice.
  4. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute; add Apple Filling and top with Crumb Topping.
  5. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 1 hour or until filling is bubbling and top is golden brown; cool 30 minutes. Cut pie into 8 pieces.

Approximate nutritional values per serving (1 piece): 492 Calories, 21g Fat (12g Saturated), 46mg Cholesterol, 156mg Sodium, 74g Carbohydrates, 5g Fiber, 42g Sugars, 4g Protein

Dutch Apple Pie


A simple dutch apple pie recipe with a homemade crumble topping. The soft baked apples drenched in cinnamon and sugar are delicious with the crunchy crumble topping.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus chilling and cooling   Bake: 1 hour 15 minutes   Serves: 8

INGREDIENTS

Crumb Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Pie Dough

  • 1 cup all-purpose flour plus additional for dusting
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
  • 2 tablespoons cold vegetable shortening, cut into ½-inch pieces
  • 3 tablespoons ice water

Apple Filling

  • 6 large Fuji, Granny Smith or Honeycrisp apples, peeled, cored and thinly sliced
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 tablespoon fresh lemon juice

DIRECTIONS

  1. Crumb Topping: In medium bowl, stir all ingredients; cover and refrigerate 1 hour.
  2. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
  3. Apple Filling: Preheat oven to 400°; place 9-inch pie plate on rimmed baking pan. In large bowl, toss apples, sugars, flour, apple pie spice and lemon juice.
  4. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute; add Apple Filling and top with Crumb Topping.
  5. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 1 hour or until filling is bubbling and top is golden brown; cool 30 minutes. Cut pie into 8 pieces.

Approximate nutritional values per serving (1 piece): 492 Calories, 21g Fat (12g Saturated), 46mg Cholesterol, 156mg Sodium, 74g Carbohydrates, 5g Fiber, 42g Sugars, 4g Protein

Dutch Apple Pie


A simple dutch apple pie recipe with a homemade crumble topping. The soft baked apples drenched in cinnamon and sugar are delicious with the crunchy crumble topping.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus chilling and cooling   Bake: 1 hour 15 minutes   Serves: 8

INGREDIENTS

Crumb Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Pie Dough

  • 1 cup all-purpose flour plus additional for dusting
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
  • 2 tablespoons cold vegetable shortening, cut into ½-inch pieces
  • 3 tablespoons ice water

Apple Filling

  • 6 large Fuji, Granny Smith or Honeycrisp apples, peeled, cored and thinly sliced
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 tablespoon fresh lemon juice

DIRECTIONS

  1. Crumb Topping: In medium bowl, stir all ingredients; cover and refrigerate 1 hour.
  2. Pie Dough: In food processor, pulse flour and salt. Add butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
  3. Apple Filling: Preheat oven to 400°; place 9-inch pie plate on rimmed baking pan. In large bowl, toss apples, sugars, flour, apple pie spice and lemon juice.
  4. Unwrap dough; place on lightly floured work surface. Roll dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides of pie plate. With scissors, trim edges of dough and flute; add Apple Filling and top with Crumb Topping.
  5. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 1 hour or until filling is bubbling and top is golden brown; cool 30 minutes. Cut pie into 8 pieces.

Approximate nutritional values per serving (1 piece): 492 Calories, 21g Fat (12g Saturated), 46mg Cholesterol, 156mg Sodium, 74g Carbohydrates, 5g Fiber, 42g Sugars, 4g Protein