Looking for a perfectly moist and savory ham? We have your cure! Try this extremely easy ham recipe to be the center of attention for your Easter feast.
Butt or Shank Ham
Heat oven to 350 degrees.
Wrap ham tightly in 2-3 layers of tin foil and put in baking dish or on baking sheet. Bake in oven for 30 minutes per pound. Let rest for 30 minutes before removing tin foil and carving. Serve warm or cold and enjoy!
Finding great prices on quality products can be a real challenge and with so many options it can be difficult to easily recognize what’s on sale. “Save More!” saves you time and money by making the best deals easy to spot. Simply watch for the bright red and yellow “Save More!” signs to take advantage of the thousands of items on sale each week at our store.
We work hard to bring you the best prices on the best items in the best shopping environment possible. To get a look at some of this week’s top specials, click here.
Everyone has their favorite cheesy potatoes recipe, but we’re bringing you the ultimate recipe. Give this easy and cheesy potato recipe a try for any upcoming get together.
1 bag frozen hash browns
3 cans cream of chicken soup
2 cups cheddar cheese
4 tbs. melted butter
Pinch of salt and pepper
Heat oven to 350 degrees. Grease 9×13 inch pan.
Mix hash browns, cream of chicken soup, cheddar cheese, butter and salt and pepper together. Add to 9×13 inch pan and bake for 45 minutes or until golden brown. Serve with ham and rolls for the perfect comfort meal.
Naturally dye Eater eggs for an eggcelent science experiment. We have compiled our favorite dying agents below and quick instructions to give you the best colors around. If you don’t see your favorite color, try out any type of produce and let us know the result.
To get all of the colors below, simply bring water, chopped veggie, and vinegar to a boil, strain into a container and add hard boiled eggs. Let sit in the refrigerator for 24 hours.
2 cups water 2 roughly chopped beets 2 tbs. white vinegar
2 cups water 2 onion skins 2 tbs. white vinegar
2 cups water 2 tbs. turmeric 2 tbs. white vinegar
2 cups water 2 cups spinach 2 tbs. white vinegar
2 cups water 2 cups purple cabbage 2 tbs. white vinegar
Place roasting rack in large roasting pan. Place ham, cut
side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with
aluminum foil; let stand 30 minutes. Preheat oven to 325°.
Bake ham 1 hour.
In small saucepan, heat preserves, brown sugar, mustard and
Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl,
stir breadcrumbs, chives, parsley, butter and zest.
Brush ham with some glaze; bake, uncovered, 20 minutes,
brushing with glaze after 10 minutes. Remove ham from oven; increase
temperature to 400°. Brush ham with glaze; sprinkle
with breadcrumb mixture. Bake 10 minutes longer or until internal temperature
reaches 135° and breadcrumbs are browned.
Transfer ham to serving platter; cover loosely with aluminum
foil. Let stand 15 minutes before serving (internal temperature will rise to
140° upon standing). Stir water into
remaining glaze; serve with ham.
We have a new Exclusive Brand coming to a freezer near you. Introducing Crav’n Flavor, the perfect answer to your frozen pizza needs! Big on flavor. Small on price.
Crav’n Flavor satisfies your latest craving for something hearty, savory and delicious. Sink your teeth into some of the most awesome dishes you’ll ever put on your table. Crush that craving with the comfort food you need.
We have delicious choices for both thin and rising crust lovers. Check out the amazing types and flavors you’ll have to choose from:
Thin Crust Pepperoni Pizza
Thin Crust Cheese Pizza
Thin Crust Supreme Pizza
Rising Crust Pepperoni Pizza
Rising Crust Supreme Pizza
Rising Crust Three Meat Pizza
Rising Crust Three Meat Pizza
Always fresh and delicious, and hot from your oven. So go ahead, it’s serious satisfaction.
Spice up your next meal with a great recipe from Cache Valley®
Cache Valley is a real place. A naturally beautiful valley in Utah. It’s that wholesome place that inspires Cache Valley® to create the rich, flavorful cheese that brings this recipe to life.
You may not know that tomatillos are more than just “little tomatoes.” They’re a separate variety of fruit with their own distinct flavor, and every facet of that bold and slightly sweet taste comes to life in this roasted chicken enchilada casserole.
Hearty shredded chicken, delicious Cache Valley® cheese, and just the right amount of spice from a poblano pepper come together to make your next meal unforgettable.
Serves 12 | 360 calories per serving | 21g protein per serving | Total cook time: 35 minutes
1 tbsp. vegetable oil
1 medium poblano pepper
2 tbsp. Cache Valley® 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
PLACE oven rack 6 inches from the broiler and preheat broiler. Brush a cookie sheet lightly with oil. Spray a 13 x 9-inch baking pan with non-stick cooking spray.
REMOVE and discard stems, seeds and pulp from pepper. Cut pepper in half lengthwise.
REMOVE paper husk from tomatillos and rinse them. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet and brush lightly with oil.
BROIL for 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
RESET oven to 350° F.
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.
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.
BRUSH a small skillet lightly with oil as needed to sauté the tortillas. Sauté each tortilla separately for about 10 to 20 seconds on each side until cooked through, but not crisp.
SPREAD ½ cup sauce onto the prepared pan. Layer 6 tortillas over the sauce to form a single layer. Spread tortillas with ⅓ of the tomatillo and pepper mixture, then top with⅓ of the chicken and 1 cup of the cheese. Repeat for a total of 3 layers, ending with cheese on top.
BAKE uncovered near the top of the oven for 35 to 40 minutes until bubbling and lightly browned.
It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?
Food Club® Pretzels
Food Club® White Chocolate Chips
Pink Food Coloring
Start by grabbing a baking sheet and lining it with wax/parchment paper. Lay out desired amounts of pretzels and place marshmallows on top.
Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
Separate a 1/4 of the white chocolate chips out. Put both portions into microwave safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.
Lay out a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.
Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
Plate your cotton tails and enjoy your adorable treat!