The perfect blend of sweet and tart has found you! Try this twist on a classic lemon bar by adding fresh grapefruit juice. As an added bonus, these bars are also the most beautiful pink color (we’d recommend making these for any occasion).
1/2 cup butter
1/4 cup sugar
1 cup flour
3/4 cup sugar
1/4 tsp baking powder
2 tbs flour
1/2 cup grapefruit juice
In a medium bowl, use a hand mixer to cream butter, sugar and flour. Line an 8×8 inch dish with parchment paper and spray with non-stick spray. Press the crust mixture in to the baking dish and bake at 350 degrees for 15 minutes.
While the crust is baking, mix the filling ingredients together with a hand mixer until smooth. Pour on top of the crust and bake for 20 minutes.
Once cool, cut into squares and dust with powdered sugar.
These cereal bars are the tastiest snack that everyone is absolutely sure to love. Made with just 6 simple ingredients and takes only 15 minutes to make!
Prep: 15 minutes plus chilling Serves: 16
Nonstick cooking spray
1¼ cups peanut butter
¼ cup honey
3 cups honey nut toasted oat cereal
1 cup puffed rice cereal
½ cup peanut butter baking chips
½ cup sliced almonds
Line 8-inch square baking dish with
aluminum foil so that foil extends about 2 inches over sides of dish; spray
with cooking spray.
In medium microwave-safe bowl, heat peanut
butter in microwave oven on high 30 seconds or until warm, stirring every 15 seconds;
whisk in honey. Fold in cereals, baking chips and almonds; firmly press into
prepared dish and refrigerate 2 hours.
Using overhanging sides of foil,
transfer bar to cutting board; remove foil and cut into 16 squares. Refrigerate
bars in an airtight container up to 1 week.
A simple dish of pasta shells with a tomato sauce, tuna and ricotta, all baked with a cheesy parmesan crust.
Prep: 25 minutes Bake: 40 minutes Serves: 4
20 large pasta shells
1 tablespoon olive oil
1 container (15 ounces) part-skim ricotta cheese
1 can (5 ounces) tuna in water, drained
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil plus additional for garnish (optional)
2 tablespoons fresh lemon juice
2 cans (14.5 ounces each) diced tomatoes with basil, garlic and oregano
Preheat oven to 375°. Prepare shells as label directs, cooking 2 minutes less
than directed; drain, cool and drizzle with oil.
In large bowl, stir ricotta cheese,
tuna, ½ cup Parmesan cheese, basil and lemon juice. Makes about 2¼ cups.
In 13 x 9-inch baking dish, add 1 can
tomatoes with their juice. Fill shells with ricotta cheese mixture; place, open
side up, in prepared dish. Pour remaining 1 can tomatoes with their juice over
shells; sprinkle with remaining ¼ cup Parmesan cheese. Cover dish with aluminum
foil; bake 25 minutes. Remove foil; bake 15 minutes or until heated through and
cheese is golden brown.
Ring in the New Year with these Food Club® clock cookies.
1 Food Club® sugar cookie dough roll
1 cup assorted sprinkles
1 tub Food Club® buttercream frosting
Blue food coloring
Black food coloring
Cut the sugar cookie dough roll into 12 equal disks. Cut a small circle into 1/3 of the cookies leaving 1/2-inch remaining. Bake according to package instructions.
Split the frosting into thirds. Mix 1/3 with blue food coloring and 1/3 with black food coloring. Load colored frosting into a piping bag with a small detail tip.
Once cool, frost 1/3 of the cookies with the plain buttercream frosting and pipe a clock face onto each cookie alternating colors.
Frost the perimeter of a plain, unfrosted cookie and top with a cut-out cookie. Fill the well with sprinkles, frost the perimeter of the cut-out cookie, and top with the clock-frosted cookie. Crack at midnight to reveal the sprinkle surprise inside.
Pecan Pie – a flaky pastry, delicious brown sugar filling with crunchy pecans on top – delicious all year round but a holiday favorite.
Prep: 25 minutes plus chilling and cooling Bake: 45 minutes Serves: 10
1 cup all-purpose flour plus additional for dusting
¼ teaspoon salt
¼ cup cold unsalted butter (½ stick), cut into ½-inch pieces
2 tablespoons cold vegetable shortening, cut into ½-inch pieces
3 tablespoons ice water
4 large eggs
1 cup corn syrup
½ cup brown sugar
⅓ cup granulated sugar
5 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
½ teaspoon salt
3 cups pecan halves, ½ coarsely chopped
In food processor, pulse flour and salt. Add butter and shortening; pulse until
small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each
addition until mixture holds together when pinched between fingers. Shape dough
into disk; wrap with plastic wrap and refrigerate 1 hour.
Preheat oven to 350°; place 9-inch pie plate
on rimmed baking pan. Unwrap dough; place on lightly floured work surface. Roll
dough into 12-inch circle (about ⅛-inch thick); press onto bottom and up sides
of pie plate. With scissors, trim edges of dough and flute.
Pecan Filling: In large bowl, whisk eggs,
corn syrup, sugars, butter, vanilla extract and salt; stir in pecans. Pour into
Bake pie 45 minutes or until set and center jiggles
when gently shaken; cool completely. Cut pie into 10 pieces.
4 sprigs fresh rosemary plus additional finely chopped for garnish (optional)
1 small shallot, thinly sliced
1 cup halved red grapes
½ cup balsamic vinegar
2 tablespoons unsalted butter, cut into small cubes
oven to 400°; sprinkle pork chops with salt and pepper. In large, cast-iron or
oven-safe skillet, heat oil and rosemary sprigs over medium heat; add shallot
and cook 1 minute or until slightly tender, stirring frequently. Push shallot
and rosemary to sides of skillet and increase heat to medium-high; add pork
chops and cook 6 minutes or until browned,
turning once. Add grapes; transfer skillet to oven and roast 5 minutes or until
internal temperature of pork chops reaches 145°. Transfer pork chops to cutting
board; tent loosely with aluminum foil and let stand 5 minutes.
In same skillet, add vinegar; boil over
medium heat 2 minutes or until slightly reduced, scraping browned bits from
bottom of skillet with wooden spoon. Add 1 tablespoon butter; cook 1 minute,
stirring constantly. Stir in remaining 1 tablespoon butter. Makes about 1 cup.
Serve pork chops topped with grape mixture garnished
with chopped rosemary, if desired.
nutritional values per serving (1 pork chop, ¼ cup grape mixture): 359 Calories,
21g Fat (7g Saturated), 115mg Cholesterol, 367mg Sodium, 14g Carbohydrates, 1g
Fiber, 12g Sugars, 33g Protein
The Holidays are here which means it’s time to bust out your festive cookie cutters! Spend quality time with your family and friends creating delicious and edible works of art with classic sugar cookie dough and buttercream frosting.
1 package sugar cookie dough
1 cup butter
4 cups powdered sugar
1 tsp. vanilla
1 tbs. milk
While the sugar cookie dough is still chilled, roll it out on a floured surface to 1/4 of an inch thickness and cut with into your favorite festive shapes. Bake according to the package instructions.
While the cookies are baking, cream softened butter with a stand mixer or with a hand mixer until light and fluffy. Slowly ad the powdered sugar. Once the powdered sugar has been fully incorporated, add the vanilla and milk and whip until fluffy. Section the completed frosting into additional bowls and color as wanted.
Once the cookies are cool, load up piping bags or plastic bags and start decorating! Happy Holidays!
Preheat oven to 425°; line 2 rimmed baking
pans with parchment paper. On 1 prepared pan, toss thyme, apples, potatoes,
onion, 2 tablespoons oil, and ½ teaspoon each salt and pepper.
Place pork on second prepared pan; sprinkle
with remaining ¾ teaspoon each salt and pepper. In small bowl, stir sugar, mustard and
remaining 2 tablespoons oil; brush pork with half the sugar mixture. Roast pork
and apple mixture 10 minutes; stir apple mixture and brush pork with remaining sugar
mixture, and roast 12 minutes or until internal temperature of pork reaches 135°
and potatoes are tender. Transfer pork to cutting board; tent with aluminum
foil and let stand 10 minutes. (Internal temperature will rise to 145° upon
standing.) Toss apple mixture with pork pan juices. Makes about 6 cups apple
Cut each tenderloin crosswise into
1½-inch-thick slices; serve with apple mixture.
Approximate nutritional values per serving (5 ounces pork, ¾ cup apple mixture): 353
Calories, 11g Fat (2g Saturated), 76mg Cholesterol, 493mg Sodium, 34g
Carbohydrates, 5g Fiber, 16g Sugars, 30g Protein
The perfect holiday spin on classic french toast. Brioche bread slices drenched in a simple pumpkin eggnog mixture then cooked on a griddle until deliciously golden brown and topped with a tasty pumpkin butter.
Prep: 10 minutes plus chilling Cook: 18 minutes Serves: 6
½ (29-ounce) can Food Club® 100% Pure Pumpkin
½ cup plus 2 tablespoons Food Club® Sweet Cream Unsalted Butter, 4 tablespoons softened
1⅓ cups eggnog
1 teaspoon Food Club® Ground Cinnamon
1 teaspoon Food Club® Pure Vanilla Extract
½ teaspoon Food Club® Iodized Salt
1 pinch Food Club® Nutmeg
12 (½-inch-thick) slices brioche bread
¼ cup plus 2 tablespoons Food Club® Original Syrup
In medium bowl, stir ¼ cup pumpkin and 4
tablespoons softened butter; refrigerate at least 30 minutes. Makes about ½
In wide, shallow dish, whisk eggs, eggnog,
cinnamon, vanilla extract, salt, nutmeg and remaining pumpkin. On griddle (or
in large skillet), in 3 batches, melt 2 tablespoons butter over medium-high
heat. Dip bread in egg mixture, turning to coat both sides and place on griddle;
cook 6 minutes or until golden brown, turning once.
Serve French toast topped with pumpkin-butter
mixture drizzled with syrup.
Don’t fear, we’ve got your Thanksgiving leftover solution right here! Use up all of your favorite Thanksgiving leftovers in one perfect pie. If you don’t have leftovers, but you still want to enjoy this pie, pick up Food Club® stuffing and cranberry sauce.
Leftover cranberry sauce
Leftover mashed potatoes
Preheat the oven to 350 degrees and grease a pie tin.
Layer Stuffing, turkey, cranberry sauce evenly in the pie tin.
Top with mashed potatoes (we prefer piping the potatoes in a swirl pattern).
Bake for 20-25 minutes until golden brown and warmed through.