All posts by Madisen Gilbert

St. Patrick’s Day Rainbow Fruit Kabobs

Looking for a healthy snack for St. Patrick’s Day? Try these delicious fruit rainbow kabobs!

What you’ll need:

Purple grapes
Wooden skewers

Cut kiwi and pineapple into ½ inch cubes.

Spear the fruit onto the skewer in this order: strawberry, pineapple, kiwi, blueberry, grape.

Take the rainbow skewers to a St. Patrick’s Day party or enjoy them yourself!

Spring Cleaning Your Pantry and Fridge

Though it may not feel like it, spring is just around the corner. That means it’s time to get ready to go through not only your closet, but your pantry and fridge as well. Here are our favorite methods to make your fridge and pantry sparkle.

1.Clean it out!
Cleaning out the fridge is something  you can do section by section or all in one go. Either way you prefer, start with taking everything out and sorting through what is still good to eat, and what is ready to be tossed or recycled. If you’re feeling a little bit extra, sort the remaining food into groups so that it is easier to restock.Similar to the fridge, it is important to take everything out of the pantry. While you are doing so, be sure to sort the food into a “keep” and “discard” pile. Some foods in the pantry tend to go unchecked for quite some time. Remember, the sell-by date is not the only rule to follow. Be sure to do the “smell test” on your spices and oils.

2.Clean it up!
Fun fact: you can use the same technique of mixing water and soap to clean your pantry and fridge. For tougher stains, use baking soda or a mixture of water and vinegar. These methods allow you to avoid using any kind of bleach and are food safe.

Restocking your fridge is the best time to organize it to perfection. Each section of your fridge has a purpose. Be sure to store produce in the humidity drawer, condiments and drinks in the door, leftovers and dairy on the top shelf, and meats and eggs on the bottom shelf for optimal freshness.When restocking your pantry, it is important to find the best storage for each product. It is best to store baking ingredients (i.e. flour and sugar), cereals, granola, and other grains in airtight containers. This will give you the longest shelf life for these items. All other products can be stored in their original containers.

Now that you are an expert on spring cleaning your pantry and fridge, get to it and enjoy it!

It’s Time to Earn Your Easter Bucks

The time has come to earn your Easter Bucks! For every $25.00 you spend you will earn .50 cents off the purchase of any meat such as turkeys, turkey breast, prime rib, and lamb. Watch the bottom of your receipt to see what you have earned. The offer is valid from now until March 27th, 2018. On March 28, 2018, your Easter Bucks value will be dropped into your perks account and you can spend it through April 3, 2018. Happy Easter!

Sweet & Spicy Baby Back Ribs

Dry Rub

  • 3/4 cup dark brown sugar
  • 1/4 cup coarse ground black pepper
  • 1/4 cup ground jalapeno powder
  • 3 tablespoons fine grind sea salt
  • 1 teaspoon celery salt


  • 1/2 cup distilled white vinegar
  • 1/2 cup dark brown sugar
  • 1/2 cup barbecue sauce
  • 1/4 cup clover honey
  • 1/4 cup apple jelly
  • 2 teaspoons seasoned salt
  • 2 teaspoons granulated garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne

Other ingredients

  • 2 rack Smithfield Prime Pork Back Ribs (membrane removed if desired)
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained(optional)
  1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Rub a light amount of oil on both sides of ribs and sprinkle a light coating of rub on both sides; let stand for 5-10 minutes at room temperature. Once the first layer of rub turns wet from the meat, generously coat both sides of ribs with additional rub. Set aside at room temperature for 30 minutes.
  2. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
  3. Heat charcoal grill using Kingsford Charcoal for indirect cooking at 250 F to 300 F. Add drained wood chips if using.
  4. Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to the charcoal grill every 45 minutes or so to maintain the heat.
  5. Continue cooking ribs for 1-2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  6. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
  7. Serve ribs with remaining sauce.

Makes 2-4 servings

Prep time: 10 minutes + 40 minutes stand time

Cook time: 3-4 hours