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
Preheat the oven to 350 degrees and grease an 8×8 pan.
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.
Transfer mixture into greased pan and bake for 30 minutes. Enjoy by themselves or with ice cream.
During this rapidly changing time, our top priority is taking care of our guests and team members. We are prepared, and have made a commitment to serve our community of Battle Mountain. Together, we can work with each other to assure our community and team are as safe as possible. Below are a few things we’re doing to help. Thank you for your patience and continued support at this time.
Updated Item Limits To help as many guests as possible, we are limiting the purchase of most products in the store to a limit of 2 per household. For a full list of limited items, click here.
Senior Shopping Hour Starting Thursday, March 19 to better protect those who are most at risk, we are offering senior shopping hours. For seniors (guests 60+) 2 hours of designated shopping time from 6:00am – 8:00am on Mondays-Saturday.
Weekly Ad Due to the current situation, we are suspending all weekly ads. Our current focus is keeping our guests and teams safe, maintaining cleaning processes and keeping our stores stocked. We will resume our weekly ads as soon as possible.
Return Policy Effective immediately and because of growing health concerns, we will no longer be accepting returns of food, paper products, sanitary (cleaning supplies), baby items and medicines.
2½ pounds boneless chuck roast, cut into 1-inch pieces
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 medium yellow cooking onion, halved and thinly sliced
2 garlic cloves, minced
¼ cup all-purpose flour
2 bottles (11.2 ounces each) Irish draught stout
6 medium red potatoes, cut into 1-inch pieces (about 1 pound)
3 thyme sprigs
2 medium carrots, chopped
3 cups less-sodium beef broth
2 cups thinly sliced green cabbage
Chopped fresh parsley for garnish
In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.
In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
Transfer to a plate and heat with other tablespoon of oil in the same skillet. Add onion and cook for 2 minutes then add bell pepper allow to cook another 2 minutes or so. Add chicken back into the pan.
Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.