Got a major fry craving? Substitute these baked zucchini fry for a healthier alternative. The crunchy flavor and bread crumb coating make for a perfect guilt-free snack!
2 cups Food Club® Panko Bread Crumbs
2-3 Large Zucchini
1 cup Food Club® Parmesan Cheese
1 1/2 tsp Italian Seasoning
1 tsp Garlic Salt
3 Large Food Club® Eggs
1/2 Cup Melted Food Club® Butter
Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil or coat liberally with butter/cooking spray.
Slice the ends off the zucchini, then cut them in half. Take each half and slice them into 1/2 inch thick wedges.
Combine panko bread crumbs, parmesan cheese, Italian seasoning, and garlic salt into a large plastic seal-able bag. Melt butter in a bowl, and combine with three large eggs. Dip zucchini pieces into the mixture and place three to four pieces into seasoning bag mixture.
Shake them in the bag until they are well coated. Then transfer them to the baking sheet and set aside. Repeat the steps until all your pieces are prepped for baking.
Bake for 18-20 minutes, until they are golden brown and crisp. Keep an eye to keep them from getting too mushy. Rotate pieces midway to ensure both sides evenly brown.
Add additional seasoning after they are finished cooking for more flavor. And pair with your favorite dipping sauce.
Preheat the oven to 450°F and line a large baking sheet with aluminum foil.
Don’t make crap, make crepes! Enjoy these light and delicate flat pancakes known as crepes for your next Sunday brunch.
2 cups Food Club® milk
4 Food Club® eggs
3 tbs. Food Club® butter, melted
1 tbs. Food Club® sugar
1 tsp. Food Club® vanilla
1 1/2 cups Food Club® flour
pinch of salt
In a large mixing bowl, combine all ingredients and mix until completely smooth.
Heat a medium size non-stick pan over medium-high heat and add 1/4 cup of the batter into the pan. Swirl around the mixture until it coats the base of the pan evenly and cook for 1-2 minutes. Gently lift the crepe and flip, cook for 1-2 more minutes.
Serve with your favorite toppings like chocolate-hazelnut spread, fresh fruit, and whipped cream. Enjoy!
Are you trying to decide whether you should get your mom flowers or a sweet treat? Give you mom the best of both worlds with this easy and delicious cupcake bouquet.
Foam ball that sits inside flower pot
1 box Food Club® cupcake mix
2 cups Food Club® butter, room temperature
6 cups Food Club® powdered sugar
2 tbs. Food Club® milk
1 tbs. vanilla
Purple, pink, blue, and green food coloring
Bake 24 cupcakes according to box instructions.
Cream butter in a stand mixer until light and fluffy. Slowly add the powdered sugar and mix well. Add milk and mix until buttercream is light and fluffy. Add vanilla and mix for a final time.
Split buttercream into 4 separate bowls and color each bowl with pink, purple, blue or green food coloring. Load the separate frosting colors into baggies or piping bags with piping tips of your choice.
To assemble the flower pot, place the foam ball so that it rests on the flower pot. Use hot glue around the base if additional stability is needed.
Once the cupcakes have cooled, attach them to the foam ball with toothpicks or skewers. Frost each cupcake in any pattern and color you prefer and fill in any empty space by frosting greenery.
Everyone has their favorite cheesy potatoes recipe, but we’re bringing you the ultimate recipe. Give this easy and cheesy potato recipe a try for any upcoming get together.
1 bag frozen hash browns
3 cans cream of chicken soup
2 cups cheddar cheese
4 tbs. melted butter
Pinch of salt and pepper
Heat oven to 350 degrees. Grease 9×13 inch pan.
Mix hash browns, cream of chicken soup, cheddar cheese, butter and salt and pepper together. Add to 9×13 inch pan and bake for 45 minutes or until golden brown. Serve with ham and rolls for the perfect comfort meal.
It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?
Food Club® Pretzels
Food Club® White Chocolate Chips
Pink Food Coloring
Start by grabbing a baking sheet and lining it with wax/parchment paper. Lay out desired amounts of pretzels and place marshmallows on top.
Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
Separate a 1/4 of the white chocolate chips out. Put both portions into microwave safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.
Lay out a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.
Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
Plate your cotton tails and enjoy your adorable treat!