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.
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
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.
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.
Once cool, frost 1/3 of the cookies with the plain buttercream frosting and pipe a clock face onto each cookie alternating colors.
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.
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
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.
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.
Once the cookies are cool, load up piping bags or plastic bags and start decorating! Happy Holidays!
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 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.
3 tablespoons Food Club Sweet Cream Butter, Unsalted
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Whole Milk
1 (15-ounce) can Food Club 100% Pure Pumpkin puree
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (24-ounce) bag Food Club Frozen Mixed Vegetables
● 1 (32-ounce) bag Food Club Frozen Tater Tots
1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes. 3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.