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.
Dip into something delicious with our gluten-free churro waffle recipe from Full Circle Market. Dressed up in cinnamon and sugar, and served with melted chocolate for dipping, your day just got sweeter.
4 ingredients are all you need for this filling and delicious Twice-Baked Sweet Potato recipe. Try it out for a cheap and tasty meal that your family will love!
4 small sweet potatoes
2 tablespoons Full Circle Market™ Organic 100% Pure Maple Syrup
1 tablespoon Full Circle Market™ Organic Dijon Mustard
½ cup chopped raw, unsalted pecans
Chopped fresh parsley for garnish (optional)
Preheat oven to 425°. Spray potatoes with cooking spray; pierce all over with a fork. Bake potatoes on a rimmed baking pan lined with parchment paper 45 minutes or until tender; cool slightly and cut a slit in top of potatoes.
Scoop potato flesh into large bowl; stir in syrup, mustard, ⅓ cup pecans, and ½ teaspoon each salt and black pepper.
Fill potatoes with potato mixture; sprinkle with remaining pecans.
Bake potatoes 5 minutes or until heated through; garnish with parsley, if desired. Serves 4.
Cream butter and sugars together. Add vanilla and peanut butter. Mix all dry ingredients together. Spread on greased jelly roll pan. Bake at 325 degrees for 10 minutes (very lightly browned). Let cool for a few minutes, then spread with a thin layer of peanut butter (let the peanut butter melt before spreading). Frost with chocolate icing when cool.⠀
1/4 cup margarine (softened)
2 tsp vanilla
1/4 cup milk
1/2 tsp salt
3 cups powdered sugar
2-3 tbsp cocoa
Place all ingredients in a mixing bowl and beat with an electric mixer until smooth and creamy.
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.
2 medium sweet potatoes, peeled and sliced 1/8-inch thick
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 cups Full Circle Market Mexican Blend Shredded Cheese
1 cup Full Circle Market Black Beans, rinsed and drained
1 cup Full Circle Market Super Sweet Corn, drained
1/2 cup Full Circle Market Medium Salsa
1/2 cup low-fat Greek yogurt
1 large avocado, sliced
1 jalapeno, sliced
Preheat air fryer to 360°F. Place sweet potatoes in a large bowl. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat.
Working in batches, arrange sweet potatoes in a single layer in air fryer basket. Cook for15 to 20 minutes, or until golden-brown and crisp. Transfer finished chips to a wire rack.
Line air fryer basket with aluminum foil. Place a layer of chips on foil and cover with 1/2cup cheese. Add 1/2 cup black beans and 1/2 cup corn. Repeat layers with more chips, cheese, black beans, and corn, finishing with a top layer of cheese. Cook for 10 minutes at300°F, or until cheese is melted.
Transfer nachos to serving platter and top with salsa, yogurt, avocado, jalapeno, and cilantro. Serve with lime wedges
2 cups Full Circle Market™ Organic Finely Shredded Mild White Cheddar Cheese
1 (1-ounce) packet Full Circle Market™ Organic Guacamole Dip Mix
1 large avocado, peeled, pitted, and mashed
2 cups skinless rotisserie chicken meat
Sour cream, chopped lettuce, and/or chopped tomatoes for garnish (optional)
Preheat oven to 375°. Working in several batches, shape 2 tablespoons cheese into 4-inch circles on rimmed baking pans lined with parchment paper; bake 7 minutes or until cheese is melted and bubbly. Repeat with remaining cheese.
Stir guacamole dip mix, avocado, chicken, and ¼ teaspoon each salt and pepper in a bowl.
Spread 2 tablespoons chicken mixture down center of each circle; starting with 1 edge, roll cheese around filling, transfer to plate and let cool.
Serve with lettuce, tomatoes and/or sour cream, if desired. Makes 16 roll-ups.