Category Archives: Midway Market

Grapefruit bars dusted with powdered sugar

Grapefruit Bars

Grapefruit bars dusted with powdered sugar

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).

Crust Ingredients:

1/2 cup butter

1/4 cup sugar

1 cup flour


Filling ingredients:

2 eggs

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.

No-Bake Honey Nut Cereal Bars

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


  1. Line 8-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of dish; spray with cooking spray.
  2. 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.
  3. 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.  

Approximate nutritional values per serving (1 bar): 223 Calories, 14g Fat (4g Saturated), 0mg Cholesterol, 140mg Sodium, 20g Carbohydrates, 2g Fiber, 12g Sugars, 7g Protein

Chef Tip –Try drizzling bars with melted chocolate for a little extra treat.

Tuna & Tomato Baked Shells

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


  1. Preheat oven to 375°. Prepare shells as label directs, cooking 2 minutes less than directed; drain, cool and drizzle with oil.
  2. In large bowl, stir ricotta cheese, tuna, ½ cup Parmesan cheese, basil and lemon juice. Makes about 2¼ cups.
  3. 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.

Approximate nutritional values per serving (5 shells): 489 Calories, 17g Fat (8g Saturated), 59mg Cholesterol, 973mg Sodium, 52g Carbohydrates, 5g Fiber, 7g Sugars, 30g Protein

Bringing Baking Back Food Club Clock Cookies

Food Club®Clock Cookies

Bringing Baking Back Food Club Clock Cookies

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 


  1. 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. 
  2. 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. 
  3. Once cool, frost 1/3 of the cookies with the plain buttercream frosting and pipe a clock face onto each cookie alternating colors.  
  4. 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

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


Pie Dough

  • 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

Pecan Filling

  • 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
  1. Pie Dough: 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.
  2. 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.
  3. Pecan Filling: In large bowl, whisk eggs, corn syrup, sugars, butter, vanilla extract and salt; stir in pecans. Pour into prepared crust.
  4. Bake pie 45 minutes or until set and center jiggles when gently shaken; cool completely. Cut pie into 10 pieces.

Approximate nutritional values per serving (1 piece): 566 Calories, 37g Fat (10g Saturated), 102mg Cholesterol, 226mg Sodium, 59g Carbohydrates, 3g Fiber, 46g Sugars, 7g Protein

Pan-Roasted Rosemary-Shallot Bone-In Pork Chops

Pan roasted pork chops are a quick and delicious way to serve a satisfying gourmet meal adorned with fresh red grapes. This will become your go-to pork chop recipe for any weeknight supper.

Prep: 10 minutes   Cook/Roast: 15 minutes   Serves: 4


  • 4 (1-inch-thick) bone-in pork chops (about 8 ounces each)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 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


  1. Preheat 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.
  2. 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.
  3. Serve pork chops topped with grape mixture garnished with chopped rosemary, if desired.

Approximate 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

Holiday frosted sugar cookies

Holiday Sugar Cookies

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
  • Food coloring


  1. 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.
  2. 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.
  3. Once the cookies are cool, load up piping bags or plastic bags and start decorating! Happy Holidays!

Spicy Brown Mustard-Glazed Pork Tenderloin

Pork tenderloin roasted to perfection in the oven, surrounded by fresh apples and potatoes, and topped with a delicious glaze.

Prep: 20 minutes plus standing   Roast: 22 minutes   Serves: 8


  • 5 fresh thyme sprigs
  • 2 Granny Smith apples, cored and cut into 1-inch pieces
  • 2 large sweet potatoes, peeled and cut into ½-inch pieces
  • ½ small red onion, thinly sliced
  • ¼ cup olive oil
  • 1¼ teaspoons salt
  • 1¼ teaspoons black pepper
  • 2 pork tenderloins, trimmed (about 1¼ pounds each)
  • 3 tablespoons packed brown sugar
  • 2 tablespoons spicy brown mustard


  1. 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.
  2. 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 mixture.
  3. 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

Pumpkin Eggnog French Toast

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.

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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
  • 2 eggs
  • 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


  1. In medium bowl, stir ¼ cup pumpkin and 4 tablespoons softened butter; refrigerate at least 30 minutes. Makes about ½ cup.
  2. 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.
  3. Serve French toast topped with pumpkin-butter mixture drizzled with syrup.

Approximate nutritional values per serving (2 pieces toast, 1⅓ tablespoons pumpkin-butter, 1 tablespoon syrup): 549 Calories, 30g Fat (16g Saturated), 151mg Cholesterol, 533mg Sodium, 61g Carbohydrates, 4g Fiber, 28g Sugars, 10g Protein

Chef Tip

Serve with your favorite fresh fruit and bacon to complete your breakfast.

Food Club® Thanksgiving Leftover Pie

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 stuffing

Leftover turkey

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.