Category Archives: Maceys

Easter Basket

Build Your Own Easter Basket

Easter Basket

It’s time to give you a sneak peep of our favorite Easter goodies. We have put together our favorite Easter themed items to build the best Easter basket of the season for yourself or loved ones.

Begin by selecting the items you would like to build your basket with. Here we have selected

  • festive basket
  • classic green grass
  • assorted eggs
  • clip on bunny ears
  • egg dying kit

All of these items make for a great Eater basket base as well as excellent head ware for the the great egg hunt.

Next, sort through the great amount of options you have with Easter exclusive candy. Whether it be Cadbury mini eggs or Reese’s eggs, be sure to fill the basket full of Easter treats. We recommend purchasing three different types of treats:

  • Smaller filler treats that can be used to fill the bottom of the basket.
  • Box and feature items like large chocolate bunnies.
  • Tall items that give the basket height. Peeps on a stick or Pez packages make for great options.

Now that you know exactly what you need to build the best Easter basket for the hoppiest Easter.

chicken and lettuce with birchberry bistro rotisserie chicken logo

Birchberry Bistro Rotisserie Chicken Harvest Salad

lettuce, chicken, apples, bacon and walnuts tossed as a salad

Toss together this harvest salad with fresh of leftover chicken from Birchberry Bistro. Make a healthy choice easy and pick up your last-minute ingredients today!

With Birchberry Bistro you get an uncompromising dedication to quality and a commitment to great taste. Bringing you all-natural chicken that contains all of what you want, and nothing you don’t. Made with no artificial flavors, colors, or preservatives we guarantee you’ll bring home unrivaled flavor, freshness, and quality you deserve.

Watch for in-store and online tips and tricks on how to make the most of your rotisserie chicken. Experience freshness and flavor like never before!

a skillet with cubed potatoes, tomatoes, meat and four eggs cracked on top

Food Club® Skillet Egg Hash

a skillet with cubed potatoes, tomatoes, meat and four eggs cracked on top

This Food Club® skillet egg hash is the #bestbreakfast ever. Start your day the right way with this scrumptious recipe.


Food Club Eggs

Olive Oil


Salt and Pepper


Sausage (chorizo or regular)

Red & Green Bell peppers


Red pepper flakes


Start be heating a large cast iron skillet with olive oil over medium to high heat.

Chop your potatoes to small cubes, and add into the skillet. Add salt and pepper and cook until they are cooked halfway through, about 7-9 minutes.

Next, add in the onion and cook for another 3-5 minutes. Be sure to stir occasionally.

Then add in the remaining ingredients. Stir in sausage, bell peppers, garlic and red pepper flakes. Reduce to low heat and continue cooking until the potatoes are cooked all the way through.

Leave the skillet on low heat and crack eggs over the top. Let them sit over the heated ingredients until they are cooked to your liking. If you prefer a less runny yolk, you can fry the eggs and add them at the end.

Add salt and pepper until seasoned. Serve in the skillet on a heat safe counter or hot pad.

Ham and Cheese quiche

Food Club® Ham & Cheese Quiche

Ham and cheese quiche

Ham and cheese quiche is the quint essential fancy breakfast that is guaranteed to impress any crowd. This recipe is perfect for Sunday breakfast, so make it for your family and get all of the hugs and quiches.


1 Food Club® pie crust

4 Food Club® eggs

1 cup half-and-half

1 1/2 cup Food Club® shredded cheddar

1 cup diced ham

pinch of salt and pepper


Heat oven to 350 degrees.

Spread pie crust into lightly greased pie dish and bake for 7-10 minutes.

While the pie crust is baking, mix eggs, half-and-half, cheddar and seasoning together in a large bowl. Pour into pie crust and bake for 40 minutes until golden brown. Enjoy piping hot or chilled.

cloud eggs being cut into with fork

Food Club® Cloud Eggs

cloud eggs being cut into with fork

Get to Cloud Nine with ease with these amazing cloud eggs. Their fluffy exterior and runny yolk will complete any breakfast spread- not to mention, they’re just one ingredient.


Food Club® Eggs

Chives for garnish


Preheat the oven to 425 degrees. Grease baking sheet or line with parchment paper.

Separate the yolk from the whites, keeping both.

Whip the whites to a stiff peak and use a spoon to dollop onto the baking sheet. Bake for 3 minutes.

Remove from oven and add one yolk into the center of the partially bake whites. Bake for 3 more minutes, remove from oven, and sprinkle with chives. Serve with toast or alone.

Variety of eggs

How do you like your eggs?

With so many egg options, how are you supposed to know which ones you like best, how to make them, or (at the very least) what to order at your favorite breakfast joint? We have put together a guide to all things egg so that you can enjoy your protein packed, make-it-or-break-it breakfast essential at any time of the day.

Hard Boiled

A hard boiled egg isn’t just necessary for Easter Deviled Eggs (though delicious), you can enjoy them by themselves for breakfast, crushed in a salad, or in a sandwich. A hard boiled egg is cooked in a rolling boil in its shell to create a fully cooked (hard) yolk.


Scrambled eggs, though made in a variety of ways, are the most beloved of all the egg cooking varieties. To make the perfect scrambled eggs, heat a pan over medium-high heat, add 1 tbs. of butter per egg and continually mix the mixture until you have reached a soft scramble. Add a splash of milk and cheese or seasoning, mix and serve.

Sunny Side Up

Say good morning to the sun with a sunny side up egg. In our opinion, sunny side up eggs are best paired with cubed potatoes or over toast so that the yolk can run and combine all of the breakfast flavors.

Over Easy

Over easy eggs are essential a sunny side up turned upside down. These are great to enjoy on burgers or really anything that requires the buttery taste of the egg white and the runny goodness of the yolk. Note: do be sure to use a non-stick pan. The flip can be extremely tricky.


A poached egg is often served in the most eggtastic way with a Hollandaise sauce. To create egg-filled dish, start with the poached egg. bring 4-5 inches of water to a simmer, add a dash of vinegar, and swirl the water just before adding the egg. Cook the egg for 8-10 minutes until the white have solidified and the yolk is still runny. In the meantime, make the Hollandaise sauce by whisking the yolks, lemon juice and water over very low heat. Then add butter slowly until sauce has come together. Drizzle the Hollandaise sauce over your perfectly poached eggs for a breakfast of champions.

bacon lettuce and tomato sandwich

Bacon Weave BLT

Bacon lettuce and tomato sandwich

Time to celebrate national BLT month! Weave your way into deliciousness with this BLT sandwich… emphasis on the bacon! Be sure to shop our Weekly Ad to pick up the ingredients at a great price.

Click here for the recipe video.


12 slices smoked bacon, cut crosswise in half

3 tablespoons mayonnaise

1½ teaspoons chopped fresh basil leaves

1½ teaspoons sriracha chili sauce

8 slices favorite bread, toasted

8 thick slices tomatoes

¼ teaspoon salt

½  teaspoon fresh ground black pepper

8 slices pepper Jack cheese

4 large lettuce leaves


Preheat oven to 400°; line rimmed baking pan with parchment paper. Assemble bacon into 4 bacon weaves on prepared pan (see step-by-step assembly how-to); bake 20 minutes or until browned and crispy.

In small bowl, stir mayonnaise, basil and chili sauce.

Evenly spread 4 slices of toast with Sriracha-Basil Mayo; evenly top with tomatoes and sprinkle with salt and pepper. Evenly top with bacon weaves, cheese and lettuce; close sandwiches and cut in half.

How-to make a bacon weave:

You need 3 uncooked bacon slices cut crosswise in half for each bacon weave. Weave as shown in steps 1-4 below.

Bake in center of 400° preheated oven for 15 to 20 minutes.
Transfer to paper towel-lined plate to drain.

Chef Tip:

Try this sandwich with Lemon-Thyme Mayonnaise by stirring together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest and ½ teaspoon chopped fresh thyme leaves.

Approximate nutritional values per serving: 633 Calories, 37g Fat (12g Saturated), 142mg Cholesterol, 1234mg Sodium, 55g Carbohydrates, 1g Fiber, 19g Protein

Carrot cake with cream cheese frosting

Carrot Cake with Cream Cheese Frosting

Carrot cake may sound like you’re trying to hide vegetables in a cake; however, it is deliciously moist and sweet (not to mention, topped with the world’s best cream cheese frosting). Make this show-stopper cake for any occasion.



4 eggs

1/4 cup veggie oil

2 cups white sugar

2 tsp. vanilla extract

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

pinch of salt

3 cups carrots, grated

Cream Cheese Frosting-

1/2 cup butter, softened

8 oz. cream cheese

4 cups powdered sugar

1 tsp. vanilla extract


Preheat oven to 350 degrees and grease 2 9-inch cake pans.

In a large mixing bowl, mix eggs, veggie oil, sugar, and vanilla extract together. Once thoroughly mixed, add flour, baking soda, baking powder, salt, and cinnamon. Fold in grated carrots.

Evenly pour the batter into the 2 cake pans and bake for 50 minutes.

While the cakes are baking, cream butter and cream cheese together. Add powdered sugar and vanilla extract and mix until fluffy.

Once the cakes have cooled, frost the top of one layer, stack the next cake on top, and frost the top of the carrot cake. Enjoy!

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.


Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

½ small red onion, cut into ¼-inch-thick slices (about 1 cup)

½ teaspoon plus 1/8 teaspoon kosher salt

1 pinch ground black pepper

4 medium ripe avocados

1 small jalapeño pepper, stem end trimmed

3 tablespoons fresh lime juice

1 medium tomato, diced (about 1 cup)

1 tablespoon chopped fresh cilantro leaves


Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.

Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.

Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g 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