Category Archives: Maceys

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


  • 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


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.


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.


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- 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 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.

Watch the video recipe here and check out the deals in our weekly ad here!

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


  • 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)


  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.

Mixed Vegetable Gratin

Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes Serves: 10


  • 2 (16-ounce) bags Food Club California Blend Vegetables, thawed
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups Food Club Shredded Cheddar Cheese
  • 1/3 cup grated Parmesan cheese
  • 1 (6-ounce) box Food Club Cornbread Stuffing Mix
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
  2. In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
  3. Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
  4. In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.

Ham-Stuffed Mushrooms

Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Serves: 16


  • 16 large cremini mushrooms
  • 1 cup Food Club Panko Bread Crumbs
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Food Club Italian Seasoning
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1 cup cooked ham, chopped
  • 1/4 cup chopped parsley, plus more for garnish


  1. Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
  3. Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

Cotton Tails

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?


  • Food Club® Pretzels
  • Marshmallows
  • Food Club® White Chocolate Chips
  • Pink Food Coloring


  1. Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
  2. Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
  3. Separate 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.
  4. Layout 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.
  5. Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
  6. Plate your cottontails and enjoy your adorable treat!

Avocado Brownies

Sneak a little bit of healthy into a delicious chocolate treat! These avocado brownies are sure to be a hit dessert at any house.


  • 1 large avocado- peeled, pitted, and sliced
  • 2 Food Club eggs
  • 1/3 cup Food Club light brown sugar
  • 1/4 cup maple syrup
  • 3 tbs Food Club butter
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1 tsp. baking soda
  • salt to taste


  1. Preheat the oven to 350 degrees and grease an 8×8 pan.
  2. In a food processor, blend avocado, eggs, sugar, maple syrup, butter, and vanilla until completely smooth. Scrape down the sides and add flour, cocoa powder, baking soda, and salt. Again, blend until completely smooth.
  3. Transfer mixture into greased pan and bake for 30 minutes. Enjoy by themselves or with ice cream.