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Churro Cheesecake Bars

Food Club® Churro Cheesecake Bars

Churro Cheesecake Bars

We have taken the opportunity to combine two of our most favorite desserts- churros and cheesecake. Follow the recipe below for a rich, creamy and cinnamon sugar-filled dessert.


2 cans Food Club® Crescent Rolls

8 oz. Food Club® Cream Cheese

1 1/4 cups sugar

1/4 cup cinnamon


In a greased 9×13 inch pan, unfold 1 can of crescent rolls and lay them across the bottom of the pan.

With an electric mixer, mix cream cheese and 1 cup sugar until light and fluffy. Spread evenly on top of crescent rolls.

Top with additional can of Crescent Rolls.

Mix cinnamon and remaining sugar together and top entire pan with a thick layer.

Bake at 350 degrees for 30 minutes and enjoy!

Breakfast Casserole

  • 2 small russet potatoes, diced
  • 4 large eggs
  • 1/4 cup milk
  • 1 teaspoon hot sauce, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 Italian sausage links, casing removed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a bowl. Cover and place into microwave for 4-5 minutes, drain and set aside.
  3. In a another bowl, whisk together eggs, milk and hot sauce; salt and pepper to taste.
  4. Heat oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, 3 to 4 minutes.
  5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Enjoy!

Blueberry Mango Crisp

Crumble in cast iron pan with fresh mangoes and blueberry. Healthy food concept.
  • 3/4 cup lightly packed brown sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 cup rolled oats
  • 1/2 cup cold unsalted butter (1 stick), cut into small pieces
  • 1 large ripe mango, peeled and sliced
  • 16 ounces fresh blueberries (about 2-2/3 cups)

1.Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

2.In large bowl, whisk together 1/2 cup sugar, 1/2 cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

3.In medium bowl, toss mango, blueberries, and remaining 1/4 cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

4.Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

BBQ Chicken Pizza

It’s football season, and this BBQ Chicken Pizza Dip is the perfect snack to munch on while the game is going.

Check out the video recipe here!

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Barbeque Chicken Pizza Dip

Prep: 25 minutes

Bake/Broil: 30 minutes • Serves: 20

1            tablespoon canola oil

2            medium red onions, halved and sliced

2            medium jalapeño peppers, seeded and finely chopped

2            containers (7.5 ounces each) jalapeño cream cheese

3            cups shredded smoked Gouda cheese

1            whole roasted chicken, skin removed, meat shredded (about 3½ cups)

1½        cups barbeque sauce

¼           cup chopped fresh green onions

1. Preheat oven to 350°. In large skillet, heat oil over high heat 1 minute; add onions and cook 5 minutes or until tender and lightly charred, stirring occasionally. Remove from heat and reserve 1½ cups onions; stir in jalapeños, cream cheese and 1½ cups Gouda cheese. Transfer cheese mixture to 3-quart baking dish.

2. In large bowl, toss chicken and barbeque sauce; spread over cheese mixture, and top with reserved onions and remaining 1½ cups Gouda cheese. Cover with aluminum foil; bake 25 minutes or until edges are bubbly. Remove foil; broil 5 minutes or until golden brown. Sprinkle with green onions; serve with crostini. Makes about 10 cups.

Approximate nutritional values per serving: 223 Calories, 14g Fat (7g Saturated), 54mg Cholesterol, 559mg Sodium, 14g Carbohydrates, 0g Fiber, 11g Sugars, 8g Added Sugars, 12g Protein

Chef Tip

Serve dip with crostini, crackers and/or breadsticks.

Chicken Noodle Casserole

Chicken Noodle Casserole

What’s better than your favorite soup in casserole form? Warm up and have a family meal with this Chicken Noodle Casserole.


1 bag Food Club® Egg Noodles

1 can Food Club® chicken

2 10 oz. cans Food Club® cream of chicken soup

2 cups Food Club® shredded mild cheddar cheese

1 bag frozen peas and carrots

Salt and pepper


Preheat the oven to 350 degrees and grease a 9×13 inch pan.

Cook egg noodles according to package.

In a large bowl, mix noodles, chicken, cream of chicken, 2 1/2 cups cheese, frozen veggies and seasoning. Pour into pan and top with remaining cheese.

Bake for 45 minutes and serve.

Easy Pizza Crust


  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons instant yeast (1 standard packet)
  • 1 Tablespoon (13g) granulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 3 and 1/2 cups (440g) all-purpose flour, plus more for hands and surface
  • sprinkle of cornmeal for dusting the pan


  1. Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
  2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Place the dough on a counter top dusted with flower. With floured hands, knead the dough for 3-4 minutes. You can also use the mixer on low speed instead. After kneading, the dough should still feel a little soft. If you poke it and it bounces back, it should be ready to rise!
  3. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, and cover it with oil. Cover the bowl . Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  4. Preheat oven to 475°F . Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
  5.  When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a floured counter top, roll out with a rollingpin to a 12″ circle. Place on prepared pan and lift the edge of the dough up to create a lip around the edges. You can just pinch the edges to make a crust
  6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
  7. Top & bake the pizza: Brush the top lightly with olive oil. Top with your favorite toppings and bake for 12-15 minutes.
  8. Slice hot pizza and serve immediately. Bon Appetit!

Rosemary-Garlic Rubbed Pork Roast

Garlic & rosemary join forces to make your pork loin even more delicious. You will find yourself “hogging” this tasty dish.

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Check out the video recipe here

Rosemary-Garlic Rubbed Pork Roast

Prep: 15 minutes plus standing
Roast: 1 hour 15 minutes • Serves: 8

               Nonstick cooking spray

1            package (2/3 ounce) fresh rosemary, leaves removed and coarsely chopped (about 3 tablespoons)

5            medium garlic cloves, finely chopped

2            tablespoons Dijon mustard

1            tablespoon honey

1            tablespoon olive oil

1½        teaspoons kosher salt

1½        teaspoons fresh ground black pepper

1            (3-pound) tied boneless pork loin roast

1. Preheat oven to 450°. Line 13 x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. In small bowl, combine remaining ingredients except pork. Rub pork with garlic mixture and place in prepared pan.

2. Roast pork 15 minutes. Reduce oven temperature to 350° and roast 1 hour to 1 hour 10 minutes longer or until internal temperature reaches 140°. Transfer pork to cutting board and let stand 15 minutes before slicing (temperature will rise to 145°).

Approximate nutritional values per serving: 180 Calories, 8g Fat (2g Saturated), 58mg Cholesterol, 305mg Sodium, 4g Carbohydrates, 1g Fiber, 23g Protein

Chef Tip

A boneless pork loin roast is made from two pork loins that have been tied together with kitchen string.

Turkey Bacon

Fitting Bacon into Your Diet

Turkey bacon

From breakfast to burgers, maple doughnuts to bacon-wrapped just about anything…seems like there’s no shortage of opportunities to tantalize your taste buds with those savory, crispy, and greasy strips of BACON! But should you indulge? Will each bite of that chocolate-covered bacon effectively remove five years from your life expectancy? Is bacon a secret conspiracy to control the masses? Can bacon be enjoyed, like most any indulgence, in moderation (spoiler alert, it’s this one)?

Perhaps the biggest concern with bacon is the association between nitrite intake and cancer. Nitrites in cured meats like bacon, ham, pastrami, or hot dogs preserve flavor, give them an appealing pink color, and prevent bacterial growth. All good things. It gets complicated, however, when those nitrites are converted into nitrosamines, a potent carcinogen. Nitrosamines are formed when amines (part of protein) react with the nitrites used to cure the bacon. That reaction happens more readily at high heat (cue frying bacon sound). That’s why, of all the processed meats, bacon gets such a bad rap. Bacon is generally cooked at higher temperatures so often has higher levels of nitrosamines.

What about uncured bacons? You’ll see them on the shelves touting, “no nitrites added” or, “all natural.” Unfortunately they’re not the answer to our cured meat woes. Most of these products use celery powder. Celery is rich in nitrates (that’s nitrate with an A). To act as a preservative, however, the nitrates in the celery are converted to nitrites before being used to cure bacon. Nitrites from celery seem to form nitrosamines just as readily as sodium nitrite added to conventional bacons. There are truly nitrite-free bacons, however (read on for our recommendation). As for turkey bacon, we’ll be pitting the various bacon options in an epic cage match for breakfast domination on social media later this week.

What about USDA regulations? One glimmer of sunlight in the bleak nitrite storm engulfing bacon are the regulations imposed by the USDA, not only limiting the amount of nitrite that can be added to bacon but also requiring that certain curing methods more prone to nitrosamine formation also contain sodium ascorbate or sodium erythorbate (antioxidants shown to limit the formation of nitrosamines). Limit but not eliminate. And the effects may not apply to other carcinogenic byproducts of nitrites like notrosyl-haem. USDA regulations help, but they don’t completely eliminate the risk.

What’s to be done? Let’s put things in perspective. Eating two strips of bacon daily has been shown to increase the risk of gastrointestinal cancer by about eighteen percent. Cut that to two strips a week and your risk becomes much much smaller. Combine it with a diet rich in fresh fruits and vegetables and your risk virtually disappears (studies have found those with low fruit and vegetable intake have the highest risk). You can also reduce the formation of nitrosamines by cooking your bacon at low temperatures (under 300° is ideal) for longer (may take up to twenty minutes on the stovetop for those crispy strips). Microwaving is also a good option that produces few nitrosamines and can speed up the cooking time to about five minutes.

Still worried about nitrites? Truly nitrite-free bacon is available in your butcher block. Try Daily’s natural bacon with no added sodium nitrite or celery powder. The bacon has a slightly grey cast but don’t let that scare you, it’s one of the most delicious bacons you’ll ever eat. Plus, the grey color is how you know it’s truly nitrite-free. You can also swap bacon for sausage (which are typically nitrite free) at some meals (vegetarian breakfast “meats” are also a great option with the added benefit of less fat and sodium).

Maple Bacon Doughnuts

Food Club® Maple Bacon Doughnut

Maple bacon doughnut

Maple bacon doughnuts are the perfect blend of salty and sweet. Make your very own to finish off your National Bacon Day celebrations.


1 can Food Club® Biscuits

1 12 oz. package Buckley Farms thick sliced bacon

1 large sauce pan full of vegetable oil

2 tbs. maple syrup

1 tbs. milk

2 cups powdered sugar


Fry the bacon until crispy and crumble into small pieces and let cool.

Heat the oil to 350 degrees.

Separate the Food Club® biscuits and use a cookie cutter to remove the center. Fry each biscuit for 3 minutes on each side or until golden brown.

Remove from oil and let cool.

While the biscuits are cooling, mix the maple syrup, milk and powdered sugar together until it is a smooth glaze. Dip the top of each fried biscuit into the glaze and top with crumbled bacon.

Bacon crust pizza

Bacon Crust Pizza

Bacon crust pizza

What’s better than regular pizza? Pizza with a bacon crust. Celebrate National Bacon Day with this bacon weave crust pizza.


10 oz. thick cut Buckley Farms bacon

1/4 cup Food Club® pizza sauce

1/2 cup Food Club® shredded mozzarella cheese

1/3 cup pepperoni


Heat oven to 350 degrees and cover sheet pan in foil.

Lay 6 pieces of bacon side by side and weave 5 slices through to make a rectangular base.

Bake bacon for 15 minutes until crispy.

Remove from oven and layer sauce, cheese, and pepperoni. Bake until the cheese has melted. Remove from oven, slice, and enjoy!