Category Archives: Peterson’s

Food Club® Apple Crisp

We love this recipe to the core! Enjoy this crunchy and sweet apple crisp all Fall long.


  • 6-8 apple peeled and chopped (golden delicious is recommended)
  • 2 tbs. Food Club® sugar
  • 1 3/4 tbs. ground cinnamon
  • 1 1/2 tsp. lemon juice
  • 1 cup Food Club® brown sugar
  • 3/4 cup Food Club® old fashioned oats
  • 1/2 cup cold Food Club® butter, cubed


  1. Preheat oven to 450 degrees.
  2. Mix apples with sugar, cinnamon, and lemon juice. Pour mixture into a greased 8×8 inch dish.
  3. In a large bowl, mix brown sugar, oats and butter. Use your hands or a pastry cutter until mixture is the texture of corn meal and the butter is dispersed throughout. Place on top of apple mixture.
  4. Bake for 30-40 minutes until apples are softened and topping is browned. Serve with ice cream and a caramel drizzle.

See more Food Club® recipes at

Savory Bacon, Spinach & Artichoke Breakfast Tarts

Bacon, spinach and artichoke pair perfectly in this tasty breakfast tart that is the best way to start your morning.

Prep: 25 minutes   Bake: 25 minutes   Serves: 6


  • 5 slices hickory smoked bacon, chopped
  • ½ (8-ounce) package cream cheese, softened
  • ⅓ cup shredded Asiago cheese
  • ¼ cup chopped quartered artichoke hearts in water, drained
  • ¼ cup thawed and squeezed dry frozen chopped spinach
  • 1 package (14.1 ounces) refrigerated pie crusts
  • All-purpose flour for dusting
  • 1 large egg
  • 1 teaspoon chopped fresh thyme


  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
  2. In medium bowl, stir cream cheese, Asiago cheese, artichokes, spinach and bacon. Makes about 1¼ cups.
  3. Soften pie crusts as label directs. 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 3 tablespoons plus 1 teaspoon cream cheese mixture in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan.
  4. In small bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top of each tart; sprinkle with thyme and bake 25 minutes or until golden brown. Makes 6 tarts.

Approximate nutritional values per serving (1 tart): 316 Calories, 22g Fat (10g Saturated), 55mg Cholesterol, 488mg Sodium, 26g Carbohydrates, 0g Fiber, 1g Sugars, 7g Protein

Food Club Eyeball Cake Pops

Whip up these Halloween Cake Pops for an extra spooky Halloween treat.


  • 1 box Food Club yellow or white cake mix
  • 1 tub Food Club frosting (white)
  • 12 once Food Club candy chocolate melts – White Chocolate
  • 1 bag assorted eyeballs
  • Sticks (if you choose)


  1. Make two small cakes, following the box instructions, preferably in a 9X13 pan.
  2. In a large bowl, mash cake and 1/2 cup Food Club white frosting.
  3. Using a cookie scoop, make 12 round balls and place them baking parchment paper
  4. Freeze cake balls until firm.
  5. Using a heat proof bowl, melt Food Club chocolate melts
  6. Dip cake pop balls into the chocolate melt and allow to cool
  7. decorate with frosting and candy eyeballs

Check out more Food Club recipes here>>

Homemade Root Beer

This quick and easy homemade root beer is a fun, festive drink that is perfect for the spooky season.


  •  4 quarts cold water
  •  2-3 cups Food Club granulated sugar
  •  3 tablespoons root beer extract
  •  1-2 pounds food-grade dry ice, broken into pieces


  1. In large pitcher, stir water, sugar, and root beer extract until the sugar is mostly dissolved.
  2. Add more sugar or extract to preferred taste.
  3. Carefully add dry ice to pitcher using tongs and stir with a long-handled spoon so that the dry ice doesn’t stick to the bottom and sides of the container.
  4. Continue stirring until it is mostly melted, around 10-15 minutes.
  5. Ladle into cups and serve. Be sure to avoid any unmelted dry ice.

Satisfy Any Appetite!

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Offer valid 10/19-10/28/20. Limit $10 savings. Subject to availability. Card selection varies by store. See gift cards for details, terms, conditions, and (if applicable) fees. Gift cards shown are not sponsors or co-sponsors of this promotion. All trademarks are property of their respective owners. Excludes all other gift card products.

Food Club® Hot Dog Mummies

Hot Dogs… Mummified! Ok not actually mummified (that would be gross) but you can create these fun Mummy Hot Dogs with your family for a fun Halloween inspired meal!


  • 1 package hot dogs
  • 1 package Food Club® crescent rolls


  1. Preheat the oven to 350 degrees and line a cookie sheet with tin foil.
  2. Cut the crescent rolls into long strips and place them in a mummy pattern. Roll the hotdog up in the crescent roll strips and repeat until hot dogs are gone.
  3. Bake for 12-15 minutes until golden brown and serve with favorite dipping sauces.
  4. Enjoy!

Celebrate Halloween Safely

Safety is top priority for this year.  Follow these guidelines from to ensure a safe experience for everyone. 

1. Take the Safe House pledge and register as an official Halloween Safe House​. Get the pledge here >>

2. Don’t hand out candy if you are sick​.

3. Wear a face mask covering both your mouth and nose​.

4. Use duct tape to mark 6-foot lines in front of homes and leading to driveway / front door-step​.

5. Participate in one-way trick or treating​:

  • Position a distribution table between yourself and trick or treaters​
  • Distribute candy on a disinfected surface to eliminate direct contact​
  • If you are preparing goodie bags, wash your hands with soap and water for at least 20 seconds before and after preparing bags​
  • Individually wrapped candy or goodie bags should be lined up for families to grab and go while social distancing​

6. Wash hands often​.

Learn more about

  • Stay home if sick​
  • Trick or treat with people you live with​
  • Remain 6 feet apart from people not in your household​
  • Wear a face mask covering BOTH your mouth and nose​
  • Hand sanitize (60% alcohol) frequently while out​
  • Wash your hands as soon as you return home​


  • Stay home if sick​
  • Talk with your children about trick or treating safety​
  • Guide children to stay on the right side of the road and ensure social distance​
  • Carry a flashlight ​
  • Wear a face mask covering both mouth and nose​
  • Wash your hands as soon as you return home​
  • Inspect candy
  • Limit the amount of friends and family in attendance​
  • Use your garage, front/back yard or cul-de-sac (preferably open-air space) ​
  • Have socially distanced chairs/tables/blankets 

Check out to learn more.

Cinnamon Rolls

There is nothing like homemade cinnamon rolls packed with cinnamon flavor and drizzled with creamy icing. Try out this recipe and you are sure to hang on to it for life!

Check out the deals in our weekly ad here!

Prep: 30 minutes plus standing

Bake: 30 minutes • Makes: 12 rolls



  • 2          envelopes (¼ ounce each) active dry yeast
  • 1          cup vitamin D whole milk
  • ½         cup plus 1 teaspoon granulated sugar
  • ½         cup unsalted butter (1 stick)
  • 2          large eggs, room temperature
  • 1          teaspoon salt
  • 4¼       cups all-purpose flour plus additional for dusting
  •             Nonstick cooking spray


  • 1½       cups lightly packed light brown sugar
  • 3          tablespoons ground cinnamon
  • 4          tablespoons unsalted butter (½ stick), softened


  • 2          cups powdered sugar
  • 3          tablespoons water
  • ½         teaspoon vanilla extract


1. Prepare Dough: Empty yeast envelopes into large bowl. In small saucepot, heat milk over low heat until small bubbles form around edges; remove from heat. Let milk stand 5 minutes or until temperature reaches 110°. Pour milk over yeast; stir in 1 teaspoon sugar and mix well. Let stand 5 minutes. Yeast should form small bubbles.

2. Meanwhile, in small skillet, melt butter over low heat; remove from heat to cool. With wooden spoon, stir eggs, salt, remaining ½ cup sugar and butter into yeast mixture until just combined. Add flour and stir until stiff dough forms.

3. Transfer dough to lightly floured work surface. Knead dough 5 minutes or until smooth and slightly tacky. Lightly spray large bowl with cooking spray and transfer dough to bowl. Cover with towel and place in warm spot 1 to 1½ hours or until dough has almost doubled in size.

4. Meanwhile, prepare Filling: In medium bowl, stir together brown sugar and cinnamon.

5. Gently punch down dough and transfer to lightly floured work surface. Roll dough into 12 x 18-inch rectangle. Spread dough with butter; sprinkle with brown sugar mixture. Starting with long side, tightly roll up dough around filling, brushing off excess flour as you roll. Pinch seam to seal.

6. Spray 12-inch round baking pan with cooking spray. With serrated knife, cut dough crosswise in half, then cut each piece crosswise in half to make 4 equal pieces. Cut each piece into three 1½-inch-thick rolls. Place rolls, cut side down, into prepared baking dish. Cover with towel and let stand 30 minutes.

7. Preheat oven to 350°. Bake rolls on middle oven rack 30 minutes. Cool 5 minutes.

8. While rolls cool, prepare Icing: In large bowl, whisk together powdered sugar, water and vanilla extract. Drizzle icing over rolls.

Approximate nutritional values per serving (1 roll):
481 Calories, 14g Fat (8g Saturated), 64mg Cholesterol, 224mg Sodium, 83g Carbohydrates, 3g Fiber, 7g Protein

Chef Tip

You can also use instant yeast interchangeably in this recipe; the rising time may be quicker.

No bake pumpkin cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.


1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract


Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!