Category Archives: Midway Market

Peanut Butter & Jelly Breakfast Tarts

Start your day off with a tasty lunchtime classic turned into a breakfast pastry!

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Prep: 25 minutes   Bake: 25 minutes   Serves: 6


  • 1 package (14.1 ounces) refrigerated pie crusts
  • All-purpose flour for dusting
  • ½ cup creamy peanut butter
  • ¼ cup raspberry fruit spread
  • 1 large egg
  • ½ cup powdered sugar
  • 1 tablespoon whole milk
  • 1 tablespoon finely crushed honey graham crackers


  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Soften pie crusts as label directs.
  2. Lightly dust work surface with flour; unroll pie crusts. With knife, cut 4 (3½ x 3-inch) rectangles from each pie crust. Gather dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles. Place about 1 heaping tablespoon peanut butter and 2 teaspoons preserves in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan.
  3. In small bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top of each tart; bake 25 minutes or until golden brown. Makes 6 tarts.
  4. In small bowl, whisk sugar and milk; carefully spread over tarts and sprinkle with graham cracker crumbs.

Approximate nutritional values per serving (1 tart): 407 Calories, 23g Fat (7g Saturated), 26mg Cholesterol, 355mg Sodium, 48g Carbohydrates, 1g Fiber, 20g Sugars, 7g Protein

veggie and meat kabobs on a grill smoking

Build Your Own Kabob

veggie and meat kabobs on a grill smoking

Grilling calls for a variety of recipes, with kabobs coming in on top! Whether it’s a fajita style skewer or a veggie medley, these tips and tricks will make sure your kabobs are the talk of the BBQ.

Kabob Grilling 101

  • Preheat the grill until you reach a consistent temperature before placing any skewers on it. We recommend around 375 degrees.
  • Be sure to cut your meat and vegetables into similar sizes so they can cook evenly.
  • Assess the space on the grill, and cut your meat and vegetables larger than the space between the griddles so they have a larger surface area of heat.
  • Submerge your wooden skewers in water before cooking to avoid burning the wood.
  • In order to create the desired grill marks, be sure to let your kabob settle and cook long enough before rotating them.
  • Add some olive or vegetable oil onto your kabobs before placing them on the grill.
  • It is helpful to set a timer with each turn to ensure each side of the kabob gets even heat.
  • Grilling your kabob at a consistent medium heat than cranking the heat up too high. This will help you avoid a tough and burned kabob.

Average Cooking Times

  • Most meats cook for around 12-15 minutes.
  • Fish should take around 10 minutes.
  • Veggies should take around 8-10 minutes.

Build Your Own Kabob

Try some of our favorite kabob pairings!

  • Steak, Potato & Bell Peppers
    • Stack together seasoned steak, cubed potatoes, and bell peppers to make this delicious kabob.
  • Lemon & Garlic Shrimp
    • Add some citrus flavor to your shrimp skewer and top with garlic, basil and salt and pepper to taste.
  • Veggie Medley
    • Line up mushrooms, bell peppers, cherry tomatoes, red onion, zucchini and more for the ultimate veggie medley. Top with olive oil, lemon juice, and garlic to complete the palette.
  • Grilled Chicken
    • Cube chicken breasts into 1 inch pieces and pair with yellow bell pepper, zucchini, and red onion. Top with olive oil, soy sauce, honey and minced garlic medley. Top with salt and pepper.
  • Meat Only
    • Take your favorite meat and throw it on a skewer. Top with salt and pepper to taste and olive oil for browning. Pair with veggie kabobs as a side.

Chicken Noodle Casserole

Chicken Noodle Casserole

What’s better than your favorite soup in casserole form? Warm up and have a family meal with this Chicken Noodle Casserole.


1 bag Food Club® Egg Noodles

1 can Food Club® chicken

2 10 oz. cans Food Club® cream of chicken soup

2 cups Food Club® shredded mild cheddar cheese

1 bag frozen peas and carrots

Salt and pepper


Preheat the oven to 350 degrees and grease a 9×13 inch pan.

Cook egg noodles according to package.

In a large bowl, mix noodles, chicken, cream of chicken, 2 1/2 cups cheese, frozen veggies and seasoning. Pour into pan and top with remaining cheese.

Bake for 45 minutes and serve.

Grilled Cod, White Bean & Tomato Packets

Fire up the grill and enjoy this simple dinner full of fresh and savory ingredients.

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Prep: 20 minutes • Grill: 15 minutes • Serves: 4


  •                Nonstick cooking spray
  • 2            cans (15 ounces each) great Northern white beans, rinsed and drained
  • 1            package (1 pint) cherry or grape tomatoes, halved (about 2 cups)
  • 3            garlic cloves, crushed with press
  • 2            leeks, thinly sliced crosswise (about 2 cups)
  • 4            (6-ounce) cod fillets
  • 1            small lemon, quartered lengthwise
  • ¼           cup butter
  • 1            teaspoon fresh thyme leaves
  • ½           cup white wine or chicken broth
  • ½           teaspoon salt
  • ½           teaspoon freshly ground black pepper


1. Prepare outdoor grill for direct grilling over medium heat. Tear four 12 x 24-inch sheets heavy-duty aluminum foil. Arrange sheets horizontally; spray with cooking spray. On right, center of each sheet, evenly divide beans, tomatoes, garlic and leeks; top each with 1 cod fillet. Evenly divide lemon, butter and thyme over cod. Cupping foil slightly, evenly pour wine over butter; evenly sprinkle with salt and pepper. For each packet, fold left side of foil over filling; crimp edges of foil to seal tightly.

2. Place packets on hot grill rack; cover and cook 15 minutes or until internal temperature of cod reaches 145°. With scissors or knife, cut an ‘X’ in center of packet; carefully pull back foil to open.

Approximate nutritional values per serving: 413 Calories, 12g Fat (8g Saturated), 112mg Cholesterol, 844mg Sodium, 33g Carbohydrates, 7g Fiber, 37g Protein

Churro Cheesecake Bars

Food Club® Churro Cheesecake Bars

Churro Cheesecake Bars

We have taken the opportunity to combine two of our most favorite desserts- churros and cheesecake. Follow the recipe below for a rich, creamy and cinnamon sugar-filled dessert.


2 cans Food Club® Crescent Rolls

8 oz. Food Club® Cream Cheese

1 1/4 cups sugar

1/4 cup cinnamon


In a greased 9×13 inch pan, unfold 1 can of crescent rolls and lay them across the bottom of the pan.

With an electric mixer, mix cream cheese and 1 cup sugar until light and fluffy. Spread evenly on top of crescent rolls.

Top with additional can of Crescent Rolls.

Mix cinnamon and remaining sugar together and top entire pan with a thick layer.

Bake at 350 degrees for 30 minutes and enjoy!

Food Club Tuna Melt

Elevate your classic tuna Sandwich easily for a twist on a lunch favorite. Find our recommended additions below.


  • 2 slices of your favorite bread
  • 1 can Food Club Tuna
  • 1/4 cup Food Club Mayonnaise
  • 1 tbs. Lemon Juice
  • Salt & Pepper to taste
  • Handful of sprouts
  • Freshly cut tomato


Start toasting 2 slices of bread in the toaster or in a pan. In a medium bowl, mix tuna, mayo, lemon juice and salt and pepper. Once your toast has finished, layer tomato, tuna mixture and sprouts on top for the ultimate tuna sandwich.

Chili, Beer-Cheese Sauce & Jalapeño Topped Brats

The end of summer is here! Say farewell with a spicy and cheesy spin on a classic BBQ favorite.

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Prep: 20 minutes   Grill: 10 minutes   Serves: 4


  • 1 tablespoon unsalted butter
  • ½ yellow onion, finely chopped
  • 1 tablespoon all-purpose flour
  • ½ cup lager beer
  • 1 garlic clove, minced
  • ¼ cup plus 2 tablespoons heavy cream
  • ¾ cup shredded mild Cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 4 bratwurst sausages
  • 4 hot dog buns
  • 1¼ cups mild chili with no beans, warmed
  • 1 jalapeño pepper, thinly sliced crosswise


  1. Prepare outdoor grill for direct grilling over medium-high heat.
  2. In medium saucepan, melt butter over medium heat; add ¼ cup onion and cook 3 minutes or until softened, stirring occasionally. Whisk in flour; cook 1 minute, whisking constantly.  Reduce heat to low; cook 1 minute, whisking occasionally. Increase heat to medium; whisk in beer and cook 2 minutes or until reduced by ¼, whisking occasionally. Add garlic and cream; cook 3 minutes or until thickened, whisking frequently. Remove from heat; gradually whisk in cheese until smooth. Whisk in mustard and pepper until smooth; cover to keep warm. Makes about 1¼ cups.
  3. Place brats on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 160°, turning once.
  4. Serve brats in buns topped with chili, Beer-Cheese Sauce, jalapeño and remaining onion.

Approximate nutritional values per serving (1 brat): 743 Calories, 52g Fat (23g Saturated), 143mg Cholesterol, 1434mg Sodium, 33g Carbohydrates, 1g Fiber, 5g Sugars, 32g Protein

Bacon crust pizza

Bacon Crust Pizza

Bacon crust pizza

What’s better than regular pizza? Pizza with a bacon crust. Celebrate National Bacon Day with this bacon weave crust pizza.


  • 10 oz. thick cut Buckley Farms bacon
  • 1/4 cup Food Club® pizza sauce
  • 1/2 cup Food Club® shredded mozzarella cheese
  • 1/3 cup pepperoni


  1. Heat oven to 350 degrees and cover sheet pan in foil.
  2. Lay 6 pieces of bacon side by side and weave 5 slices through to make a rectangular base.
  3. Bake bacon for 15 minutes until crispy.
  4. Remove from oven and layer sauce, cheese, and pepperoni. Bake until the cheese has melted. Remove from oven, slice, and enjoy!

Loaded Pizza Chicken Breasts

A tasty twist on your traditional Friday pizza night! Try out this savory pizza chicken dinner packed with protein and flavor.

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Prep: 20 minutes   Roast: 15 minutes   Serves: 4


  • 4 slices applewood smoked bacon, chopped
  • ½ (8-ounce) package sliced white mushrooms
  • 1 green bell pepper, chopped
  • 1 teaspoon Italian seasoning
  • 4 boneless skinless chicken breast fillets, thawed if necessary
  • ½ cup marinara sauce
  • ¼ (16-ounce) package fresh mozzarella cheese, shredded


  1. Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
  2. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
  3. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.

Approximate nutritional values per serving (1 chicken breast): 370 Calories, 20g Fat (8g Saturated), 109mg Cholesterol, 516mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 39g Protein    

Street Corn Guacamole

What do you get when you combine street corn and guacamole? A to-die-for chip dip that will keep everyone dipping.

What you’ll need:

  • 4 avocados, peeled
  • 1 small red onion, diced
  • 2 garlic cloves, chopped
  • 1 roma tomato, diced
  • 1/4 cup cilantro
  • salt & pepper to taste
  • lime juice of 2 limes
  • 1 can corn
  • 1/2 cup sour cream
  • 1 Tbsp chili powder
  • 1/8 tsp cayenne
  • 3/4 cup cotija cheese

In a large bowl, combine avocados, onion, cloves, tomato, cilantro, salt & pepper and lime juice with a potato masher kitchen tool or something similar. Set aside.

In a medium bowl, mix together corn, sour cream, chili powder, cayenne and cotija cheese.

Mix half of corn mixture into avocado mixture. Place in serving bowl. Top with other half of corn mixture. Enjoy!