Category Archives: Dans

Vegetable Chicken Crackers

Chicken crackers have always been a snack time favorite. Take it up a notch with vegetable cream cheese and some red pepper.

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INGREDIENTS

  • Crav’n Flavor Chicken Cracker
  • veggie cream cheese
  • red pepper
  • micro greens
  • 1 package Knorr vegetable mix
  • ¾ cup mayonnaise
  • 1 cup shredded cheese
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) can water chestnuts, sliced
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese

DIRECTIONS

  1. Assemble crackers with a spread of cream cheese, a slice of red pepper and a bit of micro greens.
  2. Enjoy!

Creamy Crunchy Spinach Dip Crackers

Cheese and spinach come together in this simple snack that is sure to have this a snacking favorite.

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INGREDIENTS

  • Crav’n Flavor Cheese Cracker
  • carrots, peeled
  • 10 ounces frozen chopped spinach
  • 8 ounces (1 package) cream cheese, softened
  • 1 package Knorr vegetable mix
  • ¾ cup mayonnaise
  • 1 cup shredded cheese
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) can water chestnuts, sliced
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. In a bowl, mix together all the ingredients except the Parmesan cheese. Place into a 2-quart baking dish, and sprinkle the top with Parmesan cheese.
  3. Bake the spinach dip at 350 degrees for 30 to 35 minutes, or until the dip is piping hot.
  4. Assemble crackers with a dollop of spinach dip and a carrot garnish. Enjoy!

Creamy Lemon Wheat Crackers

Enjoy a taste of summer with this simple afternoon snack. Lemon and cream cheese make for the perfect pair.

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INGREDIENTS

  • Crav’n Flavor Wheat Entertainment Crackers
  • Cream cheese
  • lemon slices
  • 1/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 2 tsp lemon zest, finely grated
  • 2 large eggs, room temperature
  • 1/4 cup butter, room temperature

DIRECTIONS

  1. Combine sugar, lemon juice, lemon zest, and eggs in small saucepan. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture. Check that the whisk marks hold. This takes about 6-8 minutes.
  2. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  3. Once cold, assemble by spreading cream cheese on cracker, place a dollop of lemon curd on top and add a lemon slice.

Raspberry Yogurt Pistachio Pops

These creamy raspberry yogurt pops are so easy to make. With just five simple ingredients you’ll have these whipped up in no time! Plus, they’re healthy and delicious!

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Prep: 10 minutes plus freezing • Serves: 6

INGREDIENTS

  • 1          cup raspberries
  • ¾         cup vanilla nonfat Greek yogurt
  • ½         cup heavy cream
  • ¼         cup roasted and lightly salted pistachios
  • 1/4       cup white chocolate chips
  • 6          wooden craft sticks

DIRECTIONS

1. In blender, purée raspberries, yogurt, cream, pistachios and chocolate chips on high until smooth. Makes about 2 cups.

2. Divide raspberry mixture into 6 (3-ounce) ice pop molds; insert sticks into molds and freeze at least 5 hours or up to overnight. Run molds under warm water for 10 seconds to release pops.

Approximate nutrition values per serving: 167 Calories, 12g Fat, 6g Saturated Fat, 25mg Cholesterol, 33mg Sodium, 12g Carbohydrates, 2g Fiber, 9g Sugars, 7g Added Sugars, 5g Protein

Bacon Cheeseburger Kabobs

Bring on warm weather and bust out the grill! Kick off grilling season with savory Bacon Cheeseburger Kabobs that are sure to have the whole family satisfied and coming back for more.

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Prep: 20 minutes plus soaking • Grill: 20 minutes • Serves: 4

INGREDIENTS

  • 8 (10-inch) wooden skewers
  • 1 pound 80% lean ground beef
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 8 slices bacon, halved crosswise
  • 1/2 medium red onion, cut into 1-inch pieces
  •  Nonstick cooking spray
  • 4 slices Cheddar cheese, quartered
  • 16 slices hamburger-style dill pickle chips
  • 8 cherry tomatoes, halved
  • 1/4  small head iceberg lettuce, cut into 1-inch pieces

DIRECTIONS

1. Prepare outdoor grill for direct grilling over low heat; soak skewers in water 30 minutes.

2. In large bowl, gently mix beef, salt and pepper; form into 16 (1 1/4-inch) meatballs. Wrap each meatball with 1 piece bacon; alternately thread onion and meatballs onto center of skewers. Spray skewers with cooking spray; place on hot grill rack, cover and cook 18 minutes, turning frequently. Top meatballs with cheese; cover and cook 2 minutes or until internal temperature of meatballs reaches 160º, bacon is crisp and cheese melts.

3. Alternately thread pickles, tomatoes and lettuce onto each end of skewers.

Approximate nutritional values per serving: 373 Calories, 27g Fat, 11g Saturated Fat, 105mg Cholesterol, 778mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 31g Protein

April Produce Guide

April Produce Guide

April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.

Strawberries

Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.

Avocado

The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.

Beets

Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.

Carrots

Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or

Carrot Cake Cheesecake

Two tasty springtime favorites come together for the perfect sweet treat. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert.

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Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 10

INGREDIENTS

  • Food Club® Non-Stick Vegetable Oil Cooking Spray
  • 1 package (15.25 ounces) carrot cake mix
  • 5 Food Club® Grade AA Large Eggs
  • ⅓ cup Food Club® Vegetable Oil
  • 2 packages (8 ounces each) Food Club® Cream Cheese, softened
  • 2/3 cup Food Club® Pure Cane Granulated Sugar
  • ⅓ cup Food Club® Sour Cream
  • 1 teaspoon Food Club® Pure Vanilla Extract
  • ¾ cup Food Club® Pecan Pieces
  • Caramel topping for drizzling (optional)

DIRECTIONS

  1. Adjust oven rack to middle position; preheat oven to 350°. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil; spray with cooking spray. In large bowl, whisk cake mix, 3 eggs, oil and ¾ cup water; pour ½ into prepared pan.
  2. In large bowl, with mixer on medium speed, beat cream cheese, sugar, sour cream, vanilla extract and remaining 2 eggs 3 minutes or until light and fluffy; spoon ½ over cake batter. Spoon remaining ½ of cake batter over cheesecake batter; spoon remaining ½ of cheesecake batter over cake batter. Place springform pan on 17 x 12-inch rimmed baking pan; place baking pan in oven and fill halfway with water. Bake cake 1 hour 20 minutes or until set, carefully rotating halfway through baking; remove foil from pan and cool completely on wire rack.
  3. In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  4. Run small, sharp knife around edge of cheesecake to loosen; remove outer ring of pan. Cut cheesecake into 10 slices; serve sprinkled with pecans and drizzled with caramel, if desired

Approximate nutritional values per serving (1 slice): 609 Calories, 41g Fat (14g Saturated), 190mg Cholesterol, 418mg Sodium, 51g Carbohydrates, 2g Fiber, 37g Sugars, 10g Protein

Chef Tip

If top of cheesecake starts to get too brown, spray a piece of aluminum foil with nonstick cooking spray and lay, sprayed side down, over top of cheesecake in the oven until fully baked and set.