Category Archives: Dicks

Heart Shaped Rolls

Show the ones you love just how much you love them with hot and fluffy heart shaped rolls. These simple rolls can be made on a Sunday afternoon or in a morning to enjoy all week long.

Ingredients:

2/3 cup heavy cream

1 cup milk

1 large egg

1/3 cup sugar

4 cups flour

1 tbsp active dry yeast

1 1/2 tbs salt

4 tbs butter, melted

Instructions:

In a sauce pan, combine the milk and cream and bring to 115 degrees. Once it hits the desired temperature, pour into mixer bowl and add egg, sugar, flour, yeast and salt in that order. Mix with a dough hook on low for 3 minutes and then speed up to medium-high for 10 more minutes until the dough is slapping against the sides of the bowl and less sticky.

Once you have mixed for 13-15 minutes, flour bowl and let rise for 1 hour or until doubled in size. Once it has doubled in size, place back in mixer with dough hook and mix for 5 more minutes. Flour a smooth surface and split your dough into 16 equal parts. Roll the dough into a snake shape and then form into a heart. Place shaped dough on a lightly greased baking dish, cover lightly with plastic wrap, and let rise for 1.5 hours.

Once the rolls have gone through their second rising, heat oven to 350 degrees and bake for 22 minutes until golden brown. Top with melted butter and enjoy.

Surf n’ Turf

Surf n’ Turf your way into the ultimate dinner spread. Learn how to pull off a chef-like meal at a fraction of the cost. Pick up your steak and lobster today and get cooking!

Use our Compound Butter recipes to bring your Steak & Lobster to new heights!

Baked Lobster

Ingredients:

3 lobster tails (8-10oz each)

1 cup water

Compound butter of your choice

1/8 tsp salt

Dash of pepper

2 tbsp lemon juice

Lemon Wedges and additional melted butter (optional)

Instructions:

Preheat your oven to 375 degrees.

Start by splitting the lobster tails in half, lengthwise. Place the cut side up and with scissors or a knife cut along the shell to loosen the tail meat and cartilage. Discard cartilage and move on.

Use a 13×9 inch baking disk and add your water and lobster tails in.

Take your compound butter and spread over lobster. Drizzle with lemon juice.

Leave uncovered, and bake for 20 to 25 minutes or until lobster is firm and color is opaque. Serve with additional lemon wedges and butter (optional).

Baked Steak

Ingredients:

2(10-12oz) top sirloin steaks

Compound butter of your choice

Salt

Peppercorns

Instructions:

Preheat oven to 275 degrees.

Line a baking sheet with foil, and add a baking rack over the baking sheet.

Rub the steaks with compound butter and season with salt and peppercorns. Then place the steaks onto the rack.

Grill in the oven for 20 to 30 minutes to your desired cook temperature.

While steak is baking, heat a cast iron skillet (or nonstick) over medium heat with butter or olive oil until hot.

Remove steaks from the oven and transfer to skillet. Cook steaks for 2 to 3 minutes per side, depending on thickness, until they are browned or crisp to your liking.

Transfer cooked steaks to a cutting board, and let them stand for about 10 minutes before cutting and serving.

Combine your lobster and steak on a plate and congratulate yourself on putting together such a divine spread. Enjoy!

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein

chicken wings in a bowl

Seasoned Wings with Sriracha-BBQ Sauce

chicken wings in a bowl

Game day wouldn’t be the same without some spicy barbecue wings to help you root on your team. This recipe will be a touchdown at your party and is sure to have the crowd cheering.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Bake/Broil: 26 minutes • Serves: 6

Ingredients

  • 3 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon ground oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 2 pounds chicken wings
  • ½ cup favorite barbecue sauce
  • ¼ cup brown sugar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 tablespoon plus 1 teaspoon sriracha chili sauce

Recipe

  1. Preheat oven to 400°. In small bowl, combine 1 teaspoon cumin, salt, basil, oregano, thyme, garlic powder and lemon pepper.
  2. Use a sharp knife to cut off wing tips and to split chicken wings at the joint into 2 pieces; discard wing tips. Coat wings with seasoning mixture.
  3. Heat grill pan over medium-high heat 1 minute; add wings and cook 2 minutes per side. Transfer wings to rimmed baking pan.
  4. Bake wings 24 minutes, shaking pan occasionally. Turn broiler on high; broil wings 2 minutes, shaking pan occasionally.
  5. In small bowl, whisk barbecue sauce, brown sugar, lemon juice, sriracha and remaining 2 teaspoons cumin until well combined. Serve wings with sauce.

Nutrition

Approximate nutritional values per serving: 272 Calories, 12g Fat (4g Saturated), 100mg Cholesterol, 1043mg Sodium, 22g Carbohydrates, 1g Fiber, 17g Protein

Buckley Farms® Ranch Meatballs

Take your big game menu into the end zone with these Buckley Farms® ranch dipper meatballs. With the help of Buckley Farms® homestyle meatballs, this appetizer only takes 20 minutes to prepare.

Ingredients:

  • 1 packaged Buckley Farms® homestyle meatballs
  • 1 package ranch mix
  • Buttermilk
  • Toothpicks

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. Line baking sheet with aluminum foil.
  3. Place meatballs on baking sheet and cook according to instructions.
  4. In a small bowl, mix ranch seasoning packet and buttermilk together according to package instructions.
  5. Once the meatballs have cooked, drizzle with homemade ranch, add a toothpick and enjoy.

Spinach & Artichoke Dip

Spinach and artichoke dip is always a good idea. Throw together this recipe favorite that never goes out of style!

Find your ingredients and save more with Case Lot! View the weekly ad here.

Ingredients:

8 oz. cream cheese

1/2 cup sour cream

2 cups Italian cheese blend, shredded (mozzarella/parmesan)

14 oz. can artichoke

1 cup frozen spinach, thawed

4 garlic cloves, minced

Salt and pepper

Instructions:

In a medium saucepan, mix together cream cheese, sour cream, mozzarella and parmesan until they are all melted together.

Remove spinach from package and drain by applying pressure.

Next, drain artichokes and chop to the size of your liking.

Add the spinach and artichoke to your cheese mixture and cook for several minutes until everything is combined and heated through. Add in minced garlic, and combine once more.

Remove from heat and serve with your choice of bread, crackers, etc.

Food Club® Blueberry Yogurt Bites

Have a protein packed super snack ready to eat at any time. These blueberry yogurt bites are perfect for a healthy snack on-the-go.

Ingredients:

32 oz. Food Club® vanilla yogurt

1 pkg. fresh blueberries

Instructions:

Line a baking sheet with wax paper and spread out blueberries evenly.

Dollop one spoonful of yogurt on top of each blueberry and freeze.

After one hour, remove from freezer and enjoy!

Blueberry Pancakes

Nothing will make Saturday morning memories faster than a great batch of blueberry pancakes. Whip these up and create memories that will last a lifetime!  These are golden brown, delicious, and bursting with blueberries!

3/4 cup buttermilk

1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1+ cup fresh blueberries

more butter for the pan

  1. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  2. Heat a nonstick pan over medium-low heat. Melt a pat of butter in the pan.
  3. Pour about 1/3 cup of batter into the hot skillet and flatten it out. Place some blueberries on top. Cook until bubbles form and pop and leave a hole, and flip for 1 minute.
  4. Enjoy with syrup and powdered sugar!

Game Day Goodness – Dick’s Smoked Meats

If you’re looking for a winning play that can feed your whole team, look no further than Macey’s slow smoked meats! Using our secret blend of spices, we carefully smoke ribs, brisket and more to perfection in our smokehouse. You choose, either our dry rubbed meats, or basted in our signature sticky sauce.

And Jan 29- Feb 4 while supplies last, our ribs are on sale!

Full Rack $12, Half Rack $7. (Sticky sauce just a $1.00 more)