Float your way into the perfect half-time treat. These orange floats are a slam dunk of flavorful, refreshing, fun!
1 liter of orange soda
1 carton of Red Button Vintage Creamery Vanilla Ice Cream
Add 2-4 scoops of ice cream to your cup. Then pour in orange soda until you reach the rim.
Add in your referee striped straws, sit back relax, and enjoy the game!
These might just be the cutest referees we have ever seen. Make your game-day spread complete with these deliciously easy peanut butter cookie referees!
20 peanut butter cookies
4 ounces white chocolate coating of your choice (melted chocolate chips, candy coating, etc.)
Frosting of your choice (black or dark brown for the stripes)
Edible candy eyes
Lay a piece of wax paper down for your soon-to-be referees.
Then, melt your choice of white chocolate until it reaches a dip-able consistency. Use a bowl or pan deep enough for half of your cookie to be coated.
Dip the lower half of each peanut butter cookie into your chocolate coating and rest on your wax paper until they set. Prep your dark chocolate or frosting into a frosting or plastic bag.
Draw the referee stripes in vertical lines on top of the set coating. Then adhere the candy eyes with frosting.
Add a mouth and hair with your leftover frosting.
Grab your whistle and let the game-time-snacking begin!
Don’t pass up on a great meal to catch your favorite team. Make these incredibly speedy and tasty Buckley Farms meatball sliders.
1 pkg. hawaiian rolls
1 pkg. Buckley Farms meatballs
1 jar marinara sauce
Preheat the oven to 350 degrees. Slice the Hawaiian rolls in half and drizzle with oil. Place on baking sheet and cook for 5 minutes until toasted.
While the rolls are toasting, make the meatballs according to the bag instructions.
Place 3 meatballs on each roll, slice, and serve with marinara dipping sauce on the side.
Keep it court themed and slam dunk your favorite chips into this basketball themed 7-layer dip.
2 cans Food Club® refried beans
1 cup Food Club® sour cream
1 cup guacamole
1 1/2 cups salsa
1 can Food Club® whole kernel corn
1 cup shredded cheddar cheese
2 cans diced olives
Layer all ingredients one-by-one and top with diced olives in a basketball shape. Enjoy!
Dip into this creamy and incredibly quick corn dip. This is perfect for any occasion and you are very likely to have all of these ingredients on hand and ready to go. To stock up on these great ingredients, visit our
2 cans Food Club® Whole Kernel Corn
1 jalapeno, diced
3 tbs. Food Club ® Mayonnaise
2 tbs. cotija cheese, crumbled
1/4 bunch cilantro, chopped
1/4 tsp. chili powder
1 lime, juiced
In a large bowl,, mix corn, jalapeno, mayonnaise, cilantro, and lime juice. Top with cotija and chili powder and enjoy!
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2 (6 oz) cans Food Club® Chicken (drained)
2 (14 oz) cans Food Club® chicken broth
1 garlic clove minced
1 medium onion diced
1 (15 oz) can white beans (drained)
1 (4 oz) can Food Club® green chiles (not drained)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
Combine all ingredients in slow cooker. Cook on low for about 8 hours, or high for 4.
Top with sour cream and cilantro. Serve with corn bread.
Need something sweet quick? This Food Club ® Peach Cobbler has you covered.
2 cans Food Club® peaches
1 cup Food Club® flour
1 cup Food Club® sugar
1 cup Food Club® milk
1/2 cup Food Club® butter
Heat oven to 365 degrees.
In a large cast iron pan, dump Food Club® peaches and spread evenly.
Mix flour, sugar, milk, and butter together and pour mixture evenly over peaches. Bake for 10 minutes until crust is brown and serve with vanilla ice cream.
Mix up your average tomato soup with the perfect blend of spices, a dash of basil, and a splash of cream. The best part? This entire soup is made with canned tomatoes.
2 tbs. olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 cups Food Club® chicken broth
2 cans Food Club® chunky tomatoes
1/3 cup fresh basil, chopped
Salt and pepper to taste
1/4 cup half and half
Heat oil in large stock pot over medium heat. Add onions and simmer for 3-5 minutes until translucent. Add garlic and cook for 1 minute.
Once garlic is fragrant, add tomatoes and chicken broth. Simmer for 15-20 minutes and add in basil and salt and pepper. Remove from heat and stir in half and half. Enjoy on its own or will grilled cheese.
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1 can Food Club® Cream of Mushroom
1 can Food Club® Cream of Chicken
1 cup sour cream
2 tablespoons butter
1 box chicken stuffing
2 cups broccoli
1 Food Club® canned chicken breast
1/2 onion chopped
2 teaspoons garlic powder
Salt and pepper to taste
1/2 c cheddar cheese shredded
Preheat the oven to 350 degrees.
Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
Let cool before serving, then enjoy fresh or save for leftovers!
Spinach and artichoke dip is always a good idea. Throw together this recipe favorite that never goes out of style!
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8 oz. cream cheese
1/2 cup sour cream
2 cups Italian cheese blend, shredded (mozzarella/parmesan)
14 oz. can artichoke
1 cup frozen spinach, thawed
4 garlic cloves, minced
Salt and pepper
In a medium saucepan, mix together cream cheese, sour cream, mozzarella and parmesan until they are all melted together.
Remove spinach from package and drain by applying pressure.
Next, drain artichokes and chop to the size of your liking.
Add the spinach and artichoke to your cheese mixture and cook for several minutes until everything is combined and heated through. Add in minced garlic, and combine once more.
Remove from heat and serve with your choice of bread, crackers, etc.