These simple and delicious jars of joy can make your morning just a little bit easier, and more delicious too!
Here’s what you will need:
1/2 cup (50 grams) rolled oats
1/2 cup (120 ml) unsweetened almond milk
3/4 tablespoon honey
or pure maple syrup
1/4 teaspoon pure vanilla extract
1/4 cup (25 grams) fresh or frozen blueberries
1/4 cup (25 grams) fresh blueberries
honey or maple syrup
In a 16-ounce mason jar, cup, or large bowl, combine the rolled oats, almond milk, honey, and vanilla extract. Combine well, then mix in the blueberries. Stir again, cover, and place the in the refrigerator overnight. In the morning, give a good mix, then top with fresh blueberries and drizzle of honey or maple syrup.
Warm up with a steaming bowl of homemade New England Clam Chowder.
2 cans minced clams
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, diced
1 cup carrots, diced
3/4 cup Food Club® butter
3/4 cup Food Club® flour
1 cup Food Club® half-and-half cream
salt and pepper
In a large saucepan, over medium-high heat, butter, onion, celery and carrot. Cook until vegetables have softened (5-7 minutes). Add flour and sir continuously for 3 minutes until mixture has thickened. Slowly add half-and-half, mix continuously. Add salt and pepper.
Add potatoes and clams. Bring mixture to a simmer, but do not let boil.
Serve and enjoy!
Dreaming of a buttery seafood dish? Try these simple baked scallops.
1 bag frozen bay scallops
1/2 cup butter
1 tbs. fresh parsley
1 lemon segment
salt and pepper
Preheat the oven to 400 degrees.
On a lined baking sheet, add melted butter and scallops and top with salt and pepper to taste. Bake for 10 minutes until firm.
Remove from oven and top with parsley and lemon juice.
This easy meal is shrimply the best. Have individualized shrimp packets done and on the table in 30 minutes or less.
1 lb. raw, peeled tail-on shrimp
8 mini corn on the cobs
3 lemons, segmented
4 tbs. parsley, chopped
2 cups butter
Preheat oven to 350 degrees.
Line a sheet pan with 4 individual squares of tin foil. Place even amounts of shrimp, corn parsley and butter in on each tin foil square. Wrap the foil to cover the contents fully and cook for 15-20 minutes until shrimp are done.
Add lemon segments and top with lemon juice.
Make this easy baked fish just for the halibut. Halibut is an excellent mild fish that takes on the flavors of dill, capers and lemon perfectly.
1 tbs. Food Club® Olive Oil
2 halibut steaks
1 tsp. garlic, pureed
1 tsp. dill, chopped
1 1 tbs. capers
1 lemon, segmented
Salt and pepper
Preheat the oven to 400 degrees.
On a large non-stick sheet pan, place the fish on top and top with salt and pepper.
Mix garlic, dill, capers and olive oil and place evenly on top of halibut.
Bake for 15-20 minutes until cooked all of the way through. Serve with lemon on the side and enjoy!
Skip breakfast and head straight to dinner with sweet potato waffles.
1 bag frozen sweet potato tots
2 tbs butter
1 tsp. fresh sage
Preheat waffle iron and coat with non-stick spray.
Lay sweet potato tots side-by-side to cover the entire waffle plate. Press the plate down and cook for 5-7 minutes until crispy and brown.
Top with butter and fresh sage.
Turn your favorite beverage into a dessert in a few simple steps!
3 pouches Food Club® graham crackers
6 tbs. Food Club® butter
1 package Food Club® vanilla instant pudding
1 1/3 cup eggnog
1 tsp. nutmeg
1 cup Food Club® whipped topping
Add graham crackers and melted butter to large plastic bag and smash or crumble until it starts to come together. Press graham mixture into pie dish until it evenly covers the bottom and sides.
In a large mixing bowl, mix pudding, eggnog, nutmeg together until smooth. Fold in whipped topping and pour into crust.
Let the pie refrigerate for 2 hours before serving.
If you are looking for a simple edible party favor or table decor, try these adorable maraschino mice.
1 jar Food Club® maraschino cherries with stems
1 bag Food Club® slivered almonds
1 bag Food Club® milk chocolate chips
1 bag triangular chocolates
Drain and dry the maraschino cherries.
Melt the bag of milk chocolate chips in the microwaves in increments of 30 seconds.
Dip the maraschino cherries in the milk chocolate and lay on parchment paper. Quickly add a triangle chocolate and slivered almonds to look like faces and ears.
Let dry and enjoy!
Let this simple cake brighten up your meal with bold tart flavors. Using Food Club® items, whip this cake up in less than 30 minutes.
1 box Food Club® yellow cake mix
3 Food Club® eggs
1/3 cup canola oil
1/4 cup lemon juice
1/3 cup Food Club® milk
2/3 cup Food Club® sour cream
1 small box Food Club® lemon instant pudding
2 cups Food Club® cold milk
16 oz. Food Club® whipped topping
Preheat the oven to 350 degrees and grease a 9 inch cake pan.
Mix cake mix, eggs, canola oil, lemon juice, milk, and sour cream in large mixing bowl. Pour into cake pan and bake according to box instructions.
While the cake is baking, mix pudding and cold milk until smooth. Let sit and slightly thicken.
Once cake has fully cooled, remove from pan and use the end of a spoon to poke 8-10 times. Pour pudding mixture over and let soak. Top with whipped topping and serve.
Try these festive and adorable holiday treats!
Have your little ones make these simple treats! All you need is the following:
Celery Peanut Butter Pretzels Candy Coated Chocolate Candy Candy eyes
These are healthy and tasty! Happy Holidays!