Monthly Archives: March 2021

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Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

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

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

Prep: 15 minutes   Bake: 20 minutes   Serves: 4

INGREDIENTS

  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese

DIRECTIONS

  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

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

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

Prep: 15 minutes   Bake: 20 minutes   Serves: 4

INGREDIENTS

  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese

DIRECTIONS

  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

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

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

Prep: 15 minutes   Bake: 20 minutes   Serves: 4

INGREDIENTS

  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese

DIRECTIONS

  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

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

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

Prep: 15 minutes   Bake: 20 minutes   Serves: 4

INGREDIENTS

  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese

DIRECTIONS

  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

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

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

Prep: 15 minutes   Bake: 20 minutes   Serves: 4

INGREDIENTS

  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese

DIRECTIONS

  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Ham, Asparagus & Egg Pizza

This Ham, Asparagus and Egg pizza is rich and delicious and will be the star of your spring breakfast, lunch or dinner menu.

Prep: 15 minutes   Bake: 20 minutes   Serves: 4

INGREDIENTS

  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 1 (16-ounce) frozen pizza dough ball, thawed if necessary
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 thin slices ham, chopped (about 5 ounces)
  • 1 cup chopped asparagus
  • 4 large eggs
  • 2 tablespoons crumbled goat cheese

DIRECTIONS

  1. Preheat oven to 400°; spray underside of rimmed baking pan with cooking spray. On lightly floured work surface, roll dough into 12-inch circle; carefully transfer dough to prepared pan. With fork, poke dough several times to vent; brush with oil, and sprinkle with ⅛ teaspoon each salt and pepper. Leaving ½-inch border, top with ham and asparagus; make 4 wells in toppings to hold the eggs and bake 4 minutes.
  2. Crack eggs into wells on pizza; sprinkle with remaining ⅛ teaspoon each salt and pepper. Bake pizza 16 minutes or until egg whites are set and bottom of crust is golden brown.
  3. Cut pizza into 4 slices; top with goat cheese.

Approximate nutritional values per serving (1 slice): 465 Calories, 17g Fat (4g Saturated), 211mg Cholesterol, 939mg Sodium, 53g Carbohydrates, 3g Fiber, 4g Sugars, 24g Protein

Homemade Peanut Butter Eggs

Celebrate Easter with this tasty homemade version of the holiday candy favorite. Six simple ingredients and thirty minutes will have this simple recipe ready to devour.

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

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

Prep: 25 minutes plus chilling and freezing   Cook: 2 minutes   Serves: 16

INGREDIENTS

  • 8 whole Food Club® Honey Graham Crackers, broken into large pieces
  • 1 cup Food Club® Pure Cane Confectioners Sugar
  • ½ cup Food Club® Creamy Peanut Butter
  • ½ cup Food Club® Sweet Cream Unsalted Butter, melted
  • 1½ cups Food Club® Real Semi-Sweet Chocolate Chips
  • 1 tablespoon Food Club® Vegetable Oil

DIRECTIONS

  1. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, sugar, peanut butter and butter until combined. Makes about 1½ cups.
  2. Using 2 small spoons, drop 1½ tablespoons graham cracker mixture into mounds 2 inches apart on prepared pan; refrigerate 30 minutes.
  3. With hands, form graham cracker mixture into egg shapes and place on same pan; freeze 30 minutes.
  4. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.
  5. With fork, dip eggs into chocolate to completely cover, allowing excess chocolate to drip off; place on same pan. Reheat melted chocolate as necessary if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens. Makes 16 eggs.

Approximate nutritional values per serving (1 egg): 235 Calories, 15g Fat (7g Saturated), 18mg Cholesterol, 78mg Sodium, 23g Carbohydrates, 1g Fiber, 17g Sugars, 3g Protein

Chef Tip

Let the kids have fun decorating the eggs once they have hardened. Drizzle with melted white chocolate, vanilla-flavored candy bark or pastel-colored candy melts; add pastel-colored jimmies/sprinkles.

Homemade Peanut Butter Eggs

Celebrate Easter with this tasty homemade version of the holiday candy favorite. Six simple ingredients and thirty minutes will have this simple recipe ready to devour.

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

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

Prep: 25 minutes plus chilling and freezing   Cook: 2 minutes   Serves: 16

INGREDIENTS

  • 8 whole Food Club® Honey Graham Crackers, broken into large pieces
  • 1 cup Food Club® Pure Cane Confectioners Sugar
  • ½ cup Food Club® Creamy Peanut Butter
  • ½ cup Food Club® Sweet Cream Unsalted Butter, melted
  • 1½ cups Food Club® Real Semi-Sweet Chocolate Chips
  • 1 tablespoon Food Club® Vegetable Oil

DIRECTIONS

  1. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, sugar, peanut butter and butter until combined. Makes about 1½ cups.
  2. Using 2 small spoons, drop 1½ tablespoons graham cracker mixture into mounds 2 inches apart on prepared pan; refrigerate 30 minutes.
  3. With hands, form graham cracker mixture into egg shapes and place on same pan; freeze 30 minutes.
  4. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.
  5. With fork, dip eggs into chocolate to completely cover, allowing excess chocolate to drip off; place on same pan. Reheat melted chocolate as necessary if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens. Makes 16 eggs.

Approximate nutritional values per serving (1 egg): 235 Calories, 15g Fat (7g Saturated), 18mg Cholesterol, 78mg Sodium, 23g Carbohydrates, 1g Fiber, 17g Sugars, 3g Protein

Chef Tip

Let the kids have fun decorating the eggs once they have hardened. Drizzle with melted white chocolate, vanilla-flavored candy bark or pastel-colored candy melts; add pastel-colored jimmies/sprinkles.

Homemade Peanut Butter Eggs

Celebrate Easter with this tasty homemade version of the holiday candy favorite. Six simple ingredients and thirty minutes will have this simple recipe ready to devour.

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

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

Prep: 25 minutes plus chilling and freezing   Cook: 2 minutes   Serves: 16

INGREDIENTS

  • 8 whole Food Club® Honey Graham Crackers, broken into large pieces
  • 1 cup Food Club® Pure Cane Confectioners Sugar
  • ½ cup Food Club® Creamy Peanut Butter
  • ½ cup Food Club® Sweet Cream Unsalted Butter, melted
  • 1½ cups Food Club® Real Semi-Sweet Chocolate Chips
  • 1 tablespoon Food Club® Vegetable Oil

DIRECTIONS

  1. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, sugar, peanut butter and butter until combined. Makes about 1½ cups.
  2. Using 2 small spoons, drop 1½ tablespoons graham cracker mixture into mounds 2 inches apart on prepared pan; refrigerate 30 minutes.
  3. With hands, form graham cracker mixture into egg shapes and place on same pan; freeze 30 minutes.
  4. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.
  5. With fork, dip eggs into chocolate to completely cover, allowing excess chocolate to drip off; place on same pan. Reheat melted chocolate as necessary if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens. Makes 16 eggs.

Approximate nutritional values per serving (1 egg): 235 Calories, 15g Fat (7g Saturated), 18mg Cholesterol, 78mg Sodium, 23g Carbohydrates, 1g Fiber, 17g Sugars, 3g Protein

Chef Tip

Let the kids have fun decorating the eggs once they have hardened. Drizzle with melted white chocolate, vanilla-flavored candy bark or pastel-colored candy melts; add pastel-colored jimmies/sprinkles.