Category Archives: Broulim’s

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8


  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)


  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Mini Pumpkin Pot Pies

These Mini Pumpkin Pot Pies are the perfect individual side for your Thanksgiving festivities!

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Serves 8

  • Food Club Non-Stick Cooking Spray
  • 4 cups Food Club Shredded Hash Browns, thawed
  • 1 cup Food Club Shredded Sharp Cheddar Cheese
  • 1 large egg, lightly beaten
  • 3 tablespoons Food Club Sweet Cream Butter, Unsalted
  • 3 tablespoons Food Club All-Purpose Flour
  • 3 cups Food Club Whole Milk
  • 1 (15-ounce) can Food Club 100% Pure Pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (24-ounce) bag Food Club Frozen Mixed Vegetables
  • ● 1 (32-ounce) bag Food Club Frozen Tater Tots

1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.

2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook,
stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then
reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until
combined. Add mixed vegetables and simmer for 2 minutes.
3. Divide mixture evenly between ramekins and top with frozen tater tots.
4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.

Bringing Baking Back Food Club Turkey Pot Pies

Food Club®Turkey Pot Pies

Bringing Baking Back Food Club Turkey Pot Pies

Individualize this classic meal with these single-serve Turkey Pot Pies. This also makes a great way to use left over Thanksgiving turkey!  


Food Club® Pie crust 

2 cups turkey, pulled  

1 can Food Club® mixed vegetables, drained 

1 can Food Club® cream of chicken soup 

Food Club® Salt and pepper to taste 


Heat oven to 400 degrees and grease ramekins.

Unroll pie crust and cut into a circle the size of your ramekins. 

Mix all ingredients together in a large bowl. 

Divide mixture into ramekins and top with puff pastry circles. 

Bake for 15-20 minutes until golden brown. 

Slow Cooker Maple-Dijon Pulled Pork Melts

Crock Pot Pulled Pork will become an instant favorite. Made in a slow cooker, this easy recipe is delicious when served on a French baquette with onions and gouda.

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Prep: 25 minutes   Slow Cook: 4 hours   Serves: 8


  • ⅓ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 3 tablespoons dried cherries
  • 1 boneless pork butt roast (about 2 pounds)
  • 3 fresh thyme sprigs
  • 2 (10-ounce) French baguettes, halved lengthwise, then cut crosswise into quarters
  • ½ cup peach preserves
  • 4 green onions, thinly sliced
  • 8 slices smoked Gouda cheese


  1. In small bowl, whisk mustard, syrup, brown sugar, chili powder and garlic powder; stir in cherries. Makes about ¾ cup.
  2. In 5- to 6-quart slow cooker, add pork; top with thyme sprigs and pour mustard mixture over top. Cover and cook on high 4 hours or low 8 hours or until pork is very tender and falls apart; remove thyme sprigs.
  3. Preheat oven to 400°. Transfer pork to medium bowl; with 2 forks, shred pork. Pour any liquid remaining in slow cooker over pork; toss. Makes about 4 cups.
  4. Spread bottom halves of baguettes with preserves; top with pork mixture, onions, cheese and top halves of baguettes. Transfer sandwiches to rimmed baking pan; bake 7 minutes or until cheese melts. Makes 8 sandwiches.

Approximate nutritional values per serving (1 sandwich): 579 Calories, 22g Fat (10g Saturated), 93mg Cholesterol, 929mg Sodium, 62g Carbohydrates, 2g Fiber, 26g Sugars, 31g Protein

Cache Valley Cheese Digital Coupon

Cook up delicious goodness for the holidays

Download the Cache Valley Digital Coupon before your next shopping trip to save $1 on any 2 Cache Valley Cheese products!

You can use our website or app to clip your digital coupons before your next visit to the store.

Make sure to clip the coupon before you come shopping and use your phone number at checkout to redeem.

Simply follow the steps below to redeem this coupon in-store:

  1. Visit our website or download our APP.
  2. Log into or register for your Perks account.
  3. Select digital coupons.
  4. Load coupon into your Rewards account before you come shopping.
  5. Use your Rewards number when you checkout.

*Offer is valid 11/9-22 2020.

When you’re getting the friends and family together this season, add a little extra goodness to your cheer this season from Cache Valley® cheese. Our take on chicken enchiladas is a delicious dish that’s sure to please.

Roasted Tomatillo & Chicken Enchilada Casserole


  • 1 tbsp. vegetable oil
  • 1 medium poblano pepper
  • 12 tomatillos
  • 2 tbsp. butter
  • 1 cup green onions, thinly sliced
  • 3 tbsp. flour
  • 2 cups chicken broth
  • 8 oz. light sour cream
  • ¼ tsp. chipotle powder, optional
  • 18 corn tortillas
  • 4 cups shredded rotisserie chicken
  • 3 cups Cache Valley® Finely Shredded Four Cheese Mexican Shreds


  1. PLACE oven rack 6 inches from broiler and preheat broiler. Brush cookie sheet lightly with oil. Spray 13 x 9-inch baking pan with non-stick cooking spray.
  2. REMOVE and discard stems, seeds and pulp from pepper. Cut in half lengthwise.
  3. REMOVE paper husk from tomatillos and rinse. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet, brush lightly with oil.
  4. BROIL 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
  5. RESET oven to 350° F.
  6. MELT butter in a medium saucepan over medium-low heat. Sauté green onions until soft, about 2 minutes. Stir in flour until well blended. Gradually stir in chicken broth.
  7. BOIL on high heat then reduce heat to medium and simmer until sauce has thickened. Add in sour cream and chipotle powder. Remove from heat and set aside.
  8. BRUSH small skillet lightly with oil. Sauté each tortilla separately for about 10 – 20 seconds on each side until cooked through, but not crisp.
  9. SPREAD ½ cup sauce onto prepared pan. Layer 6 tortillas over sauce to form single layer. Spread tortillas with ⅓ of tomatillo and pepper mixture, top with⅓ of chicken and 1 cup cheese. Repeat for a total of 3 layers, ending with cheese on top.
  10. BAKE uncovered near top of oven for 35 to 40 minutes until bubbling and lightly browned.


Chicken Noodle Soup

A warm and comforting soup for the chilly months ahead.

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Prep: 20 minutes plus cooling   Cook: 1 hour 30 minutes    Serves: 10

Chicken Broth

  • 12 cups water (3 quarts)
  • 2 each bone-in chicken breasts, drumsticks and thighs (about 4 pounds)
  • 2 large onions, quartered
  • 4 celery ribs with leaves, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 garlic cloves, crushed
  • 4 bay leaves
  • 4 fresh thyme sprigs
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns or ground black pepper
  • 1 tablespoon tomato paste


  • 3 carrots, sliced ⅛-inch thick
  • 2 celery ribs, cut lengthwise in half, then chopped
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 3 cups fine egg noodles
  • ¼ cup chopped fresh Italian parsley
  1. Chicken Broth: In large saucepot, add all ingredients; heat to a boil over high heat. Reduce heat to medium-low; simmer 1 hour. With tongs, transfer chicken to large bowl. Strain broth through fine mesh strainer into large bowl, reserve; discard solids. When cool enough to handle, cut chicken into ½-inch pieces. Makes about 11 cups.
  2. Soup: In same saucepot, heat carrots, celery, salt, pepper, broth and chicken to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender, stirring occasionally.
  3. Add noodles and parsley; heat to a boil over high heat. Reduce heat to medium; simmer 4 minutes or until noodles are tender, stirring occasionally. Makes about 13 cups.

Approximate nutritional values per serving (1½ cups): 313 Calories, 16g Fat (5g Saturated), 92mg Cholesterol, 1518mg Sodium, 16g Carbohydrates, 2g Fiber, 4g Sugars, 23g Protein

Bite sized pumpkin pie.

Food Club®Mini Pumpkin Pies

Bite sized pumpkin pie.

All the flavors of Homemade Pumpkin Pie packed into perfect portable fall dessert – Easy Pumpkin Pie Bites.


Food Club® pie crusts (2)  

Food Club® 8 oz. brick softened cream cheese  

Food Club® 1 can pumpkin puree  

Food Club® sugar, 1 Cup  

Food Club® vanilla, 1 tsp  

Food Club® Pumpkin Pie spice, 1 tsp  

Food Club® whipped cream


Preheat oven to 350 degrees.

Spray mini cupcake pan.

Roll pie crust cut and place in the center of the cupcake pan. Mold dough to fit cupcake tin.  

Mix cream cheese and sugar. Then add pumpkin, vanilla and pumpkin pie spice.  

Place a dollop of mixture into the mini crusts.  

Bake until the edges are golden brown, about 15-20 minutes.  

Allow to cool. Top with whipped cream and serve.

Food Club® Mashed Potatoes

The perfect mashed potatoes are key to a successful Thanksgiving. Give these perfectly creamy and buttery mashers a spin this year.


  • 2 lbs. golden potatoes
  • 4 cups Food Club® chicken stock
  • 1 stick Food Club® butter, melted
  • 1/2 cup Food Club® whipping cream
  • 1/2 cup Food Club® sour cream


  1. Peel and cube potatoes and add them into a large stock pot. Pour chicken stock over the top of potatoes and bring to a boil. Boil for 12-15 minutes until potatoes are tender.
  2. Drain and put potatoes in a large bowl. Using a hand or stand mixer, mix the potatoes until slightly lumpy. Slowly add the butter and whipping cream and mix until mixture is smooth.
  3. Add sour cream and mix on high until fluffy and smooth.