All posts by Maggie Lastayo

Augason Farms Logo

If You’re So Inclined…

Giving back. It’s on many of our minds during the holidays. It might be because a charitable gift or donation of some kind is on our To-Do list. Or we’re hearing a flood of TV commercials and ringing bells. Whatever the case, some of us will fulfill our good intentions this year while others will promise to make it happen next year when things are a little less hectic. But let’s be honest, will the holidays ever be less hectic? Probably not.

3 Easy Ways to Give…Any Time of the Year

  1. Keep a few cans of shelf-stable food in your car. Most of us have rolled up to stop lights and experienced that inner conflict over whether to help people on the corner asking for help. If we give money, will it be used in ways that are healthy and helpful? Or are they running a scam? We never really know for sure, but sometimes we get a sense that prompts us one way or another. Giving a large can of dehydrated soup or freeze dried fruit is a good way to help someone in need. Soup is easy to make and fruit can be eaten as a snack right out of the can. Both are hearty and nourishing and do not require refrigeration.
  2. Keep an ear out for friends or neighbors who might be struggling. The stress of single parenting, losing a job, or facing a financial rough patch can be extremely hard on families. Think about giving an emergency food pail that includes well-rounded breakfasts, lunches, and dinners. You will help feed a family several hearty meals that may just be the difference between hope and despair. For the holiday’s there’s even a Turkey Feast pail that includes all the fixins for a very tasty and easy-to-prepare Thanksgiving spread. What’s also nice is a sealed pail of shelf-stable food can be placed on a family’s front porch anonymously.
  3. Give hungry children a hearty breakfast. It’s shocking to hear that one in six children in America face hunger on a daily basis. Utah is no different. The good news is school programs provide free breakfasts during the school year. The bad news is school is not in session year-round. So, then what? Ask your church leader or your child’s school principal if he or she knows a family who struggles to feed their children a healthy breakfast when school is out. Consider asking that they pass along a large can of maple brown sugar oatmeal and a can of powdered milk to the family. Both are shelf-stable foods that will provide up to 40 servings of hot and nutritious cereal that will start their children’s day off right.

We hope you consider giving these easy and affordable ideas a try throughout the year. Meanwhile, Macey’s and Augason Farms wishes you and your family a happy and healthy holiday season.

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Macey’s has teamed with Augason Farms to offer emergency food supplies and long term food storage to our valued customers for good reason. Auguson Farms has been in the business since 1972 and guarantees their products for great taste and superior quality. Maintaining a supply of Augason Farms products in your home is ideal not only for your emergency food supply but for everyday use as well. With Macey’s and Augason Farms, preparedness is simple and affordable!

Stick Pretzels dipped in Chocolate and Candy Corn to make Thanksgiving Turkey Pretzels

Turkey Pretzels

Stick Pretzels dipped in Chocolate and Candy Corn to make Thanksgiving Turkey Pretzels

It’s Thanksgiving time, so gobble up! Make these creative turkey pretzels just in time to impress your friends and family for the holidays.

Ingredients

12 pretzel sticks

12 chocolate covered cookies of your choice

24 candy eyes

84 candy corns

12 orange candy pieces for the beak (we recommend peanut butter candies)

1/2 cup chocolate chips

1/8 cup melt-able red candy chips (or red frosting)

 

Directions

Place your choice of cookies on a tray with wax paper. Leave room for the placement of the pretzel sticks.

Drizzle chocolate onto your chocolate cookie as your candy corn glue.

Heat your chocolate chips in a microwavable glass, one that is tall enough to dip the pretzels in. Microwave for 30 seconds, then stir and repeat.  Once melted, leave 2-3 minutes of cooling time.

Dip your pretzel sticks about 2/3 of the way into the melted chocolate, coating it completely. Shake off excess if desired.

Lay your dipped pretzel sticks onto the cookies. Then, attach candy corn in the shape of a fan to create the feathers.

Cool in the refrigerator for 10 min to ensure the candy sets.

Place small amount of chocolate onto the pretzel to adhere the eyes and beak with your chosen candies.

To create the waddle under the beak, microwave your red candy for 45 seconds in a plastic sandwich bag. After, knead and make sure it is smoothed and melted.

Clip a corner of the bag, and pipe the waddle under each beak of your turkey pretzels (for frosting use, pipe the waddle in a similar fashion).

Place pretzels back in the refrigerator for another 10 min to solidify all your candy.

Gobble up, and enjoy!

Food Club®Pumpkin Spice Waffles

Bringing Baking Back Food Club Pumpkin Spice Waffles

Pumpkin spice season is here! Enjoy these warm spiced waffles perfectly paired with a crisp fall morning.

Ingredients

1/2 cup Food Club® vegetable oil

1/2 cup Food Club® sugar

1/2 cup Food Club® brown sugar, packed

15 oz. Food Club® Pure Pumpkin Puree

2 eggs, separated

1/2 cup milk

1 tsp Pumpkin Pie spice

1 tsp vanilla

1 1/2 cups Food Club® all purpose flour

1 Tbsp baking powder

1/2 tsp salt

Directions

Heat waffle iron to medium heat.

In a large bowl mix together oil, sugar, brown sugar, pumpkin, egg yolks and milk until smooth. Add pumpkin pie spice and vanilla. Set aside.

In a small bowl mix together flour, baking powder and salt. Slowly add the flour mixture to pumpkin mixture until combined. Set aside.

In another small bowl whisk together two egg whites until white, fluffy and soft peaks form. Gently fold egg whites into batter.

Place 3/4-1 cup batter on waffle iron. Cook for 3 minutes.

Enjoy with whipped cream, syrup and butter.

Black Cauldron with Dry Ice Fog Flowing Out

How To Use Dry Ice Safely

Black Cauldron with Dry Ice Fog Flowing Out

Dry ice helps bring the Halloween spirit alive and impress your guests with dazzling drinks and spooky features. But when handled incorrectly, it can cause danger and damage to those around it.

Pick up your dry ice easily, and safely this Halloween season by taking the following precautions:

How to Buy and Transport Dry Ice

When buying in-store, you may ask an employee to pick up the dry ice for you for further safety precautions.

  • Prepare and think ahead before purchasing your dry ice in order to ensure it lasts longer, and prevents unwanted accidents.
  • Plan to buy enough dry ice, for if it is not handled correctly, it will sublimate and lead to loss of the product.
  • To avoid this, bring a cooler or cardboard box to insulate the dry ice from being exposed to warmer temperatures. In addition, you can use a blanket or sleeping back to wrap around your choice of container to protect it from the changing temperatures.
  • Set the bag of dry ice inside your container and close the lid without sealing. This is very important avoid safety hazards. The dry ice will sublimate from solid to carbon dioxide vapor, and the gas could build up and cause an explosion without room for it to escape.
  • Make sure the new air circulates in your vehicle to prevent carbon dioxide poisoning when transporting it.

How to Store Dry Ice at Home

  • The best way to store your dry ice is in a cooler (make sure this is not sealed as well). You may add insulation by double bagging the dry ice in paper bags and then wrapping a blanket around the cooler.
  • Avoid putting in a fridge or freezer. The cold temperature could cause your thermostat to turn your appliance off, and force open the door.

How to Use Dry Ice Safely

  • In addition to ensuring you don’t store your dry ice in a sealed container, it is very important to avoid skin contact. Dry ice is so cold (-109.3 degrees Fahrenheit), meaning touching it can cause immediate frostbite. To avoid this:
    • Always use gloves, tongs, or another device to handle the dry ice.
    • Make sure there is good air circulation where you are using it.
    • If used in drinks, make sure to not ingest the dry ice fragments. This can cause tissue damage from frost bite.
    • Dry ice sinks in a bowl or glass, so the risk of ingestion can be low if used correctly.
    • Avoid using in alcoholic cocktails or while intoxicated.

Biggest Takeaways

  • Don’t store your dry ice in a sealed container
  • Avoid direct skin contact

More Safety Tips:

  • Never leave dry ice unattended around children or pets.
  • Be aware of the symptoms of carbon dioxide poisoning, and always make sure there is good ventilation.
  • If using dry ice to chill your food, the best results will come from storing it on top of the food as the ice will sink.
  • Avoid putting dry ice directly onto counter tops of empty glass containers, the cold temperatures could cause the material to crack.

Once you have followed the precautions above, bring your Halloween party to the next level with dry ice galore!

Bringing Baking Back Food Club Candy Corn Fudge

Food Club®Candy Corn Fudge

Bringing Baking Back Food Club Candy Corn Fudge

It’s not corny- enjoy this Food Club® Candy Corn Fudge recipe.

Ingredients 

Food Club® white chocolate chips 2 cups (12 oz.) 

Food Club® (16 ounces) vanilla frosting 

Food Club® Yellow and Orange food coloring  

Directions 

Use an 8×8 pan by lining it with wax paper. Place 2/3 cup of white chocolate chips in a microwave until melted. Stir every 15 seconds until chocolate is no longer bumpy.  

Add /3 of the frosting and a few drops of yellow food coloring. Stir to combine.  

Pour into pan and refrigerate until solid.  

Repeat these steps with white, (no food coloring) and then orange. Place in the refrigerator overnight once all 3 layers have been added  

To serve, cut the fudge into 1-inch triangles.  

Bringing Baking Back Food Club Zombie Cookies

Food Club®Zombie Cookies

Bringing Baking Back Food Club Zombie Cookies

Eat these Food Club® zombie cookies before they eat your brains. 

Ingredients

 1 Food Club® sugar cookie cookie dough roll 

1 tub of Food Club® vanilla frosting 

Red food coloring 

Black food coloring 

Gingerbread man cookie cutter  

Rolling pin 

1/2 cup flour  

Directions

Bring cookie dough to room temperature and sprinkle surface with flour. Roll the cookie dough to 1/4-inch thickness and cut using a gingerbread man shaped cookie cutter. Repeat the process until all of the dough has been used. Bake according to package instructions. 

While the cookies are baking, mix half of the frosting with red food coloring and the other half with black food coloring. Load frostings into piping bag with a detailing tip.   

Once the cookies have completely cooled, frost “x” shapes for eyes onto the head of the zombie cookie and a small red square wherever you would like. These cookies have risen from the dead and are ready to be served.

slow cooker applesauce

Slow Cooker Apple Sauce

slow cooker applesauce

Slow cook your way into this delicious homemade apple sauce for a warm and tasty afternoon snack!

Ingredients

9 medium-sized apples

1/3 tablespoon lemon juice

1/3 cup to ½ cups water (the less water used, the thicker)

2 tablespoons cinnamon (or other spices of your choice)

Directions

Peel apples (if desired) and chop them into large chunks.

Add your apples, water, lemon juice and spices to your slow cooker.

Cook for 3-4 hours on high, or until the apples have broken down.

After cooked, mash or stir the apples to get your perfect consistency.

Refrigerate and keep for up to 4-5, or freeze if desired.

apple cider

Apple Cider

apple cider

Homemade apple cider is the perfect fall drink, it is super easy to make, it tastes AMAZING, and, arguably one of the best parts, it will leave your home smelling incredible.

Ingredients

8 cups apple juice

½ cup brown sugar

1 apple, cut in half

1 orange, unpeeled and sliced circularly into ¼ inch slices

2 teaspoons whole cloves

2 cinnamon sticks

½ teaspoon nutmeg

½ teaspoon allspice

Directions

Place the wholes cloves into both halves of the apple on both the skin and flesh sides.

Pour apple juice into a large pot and heat over medium heat

Once the apple juice is heated stir in brown sugar until dissolved

Add in the rest of the ingredients and bring to a simmer

Let simmer for 20 minutes

Remove apple halves, orange slices, cinnamon sticks and clove pieces from mixture

Enjoy hot

One-Pot Pot Roast

One-Pot Pot Roast

One-Pot Pot Roast

This simple pot roast will have you begging for more… carrots, onions, potatoes galore. It’s a one-pot wonder!

Ingredients

4 lb. boneless chuck roast (marbled)

Kosher sea salt + ground black pepper

3 tbsp. vegetable oil, divided

4 large carrots, cut into 1-inch pieces

1½ lbs. small red or gold potatoes

1 yellow onion, chopped

3 cups beef broth

1 cup water

2 tbsp. aged balsamic vinegar

2 tbsp. Worcestershire sauce

6 cloves roasted garlic, minced

4 sprigs fresh thyme, stems removed

1 tbsp. chopped fresh parsley (optional)

Directions

Preheat your oven to 350 degrees.

Place a large Dutch-oven over medium to high heat and add 2 tablespoons of oil.

Salt and pepper both sides of the roast liberally.  Once the oil is hot, brown the roast for about 5 minutes on each side. Then move to a plate.

Add 1 tablespoon of oil to the pot. Add in onion, potatoes, and carrots.  Cook vegetables for 8-10 minutes, or until they begin to brown.

Add water, balsamic vinegar, beef broth, Worcestershire sauce, thyme, roasted garlic and a few dashes of salt and pepper.

Place roast back in the pot and place over heat. Once it starts to simmer, cover it with the lid and move to the oven.  Roast for up to 3.5 hours, or until tender.

Once cooked, move roast to a cutting board and then tent it with foil.

Let it rest for up to 10 minutes, then garnish with fresh parsley.

Serve and enjoy!