Individualize this classic meal with these single-serve Turkey Pot Pies. This also makes a great way to use left over Thanksgiving turkey!
Food Club® Pie crust
2 cups turkey, pulled
1 can Food Club® mixed vegetables, drained
1 can Food Club® cream of chicken soup
Food Club® Salt and pepper to taste
Heat oven to 400 degrees and grease ramekins.
Unroll pie crust and cut into a circle the size of your ramekins.
Mix all ingredients together in a large bowl.
Divide mixture into ramekins and top with puff pastry circles.
Bake for 15-20 minutes until golden brown.
All the flavors of Homemade Pumpkin Pie packed into perfect portable fall dessert – Easy Pumpkin Pie Bites.
Food Club® pie crusts (2)
Food Club® 8 oz. brick softened cream cheese
Food Club® 1 can pumpkin puree
Food Club® sugar, 1 Cup
Food Club® vanilla, 1 tsp
Food Club® Pumpkin Pie spice, 1 tsp
Food Club® whipped cream
Preheat oven to 350 degrees.
Spray mini cupcake pan.
Roll pie crust cut and place in the center of the cupcake pan. Mold dough to fit cupcake tin.
Mix cream cheese and sugar. Then add pumpkin, vanilla and pumpkin pie spice.
Place a dollop of mixture into the mini crusts.
Bake until the edges are golden brown, about 15-20 minutes.
Allow to cool. Top with whipped cream and serve.
Cool off this summer with this patriotic red, white and blue slush. This slightly sweet treat is ready to complete any BBQ or poolside party.
1/2 cup blue sports drink
1/2 cup white sports drink
1/2 cup water with Food Club® tropical punch drink mix
Pour 1/2 cup of blue sports drink into cup with seal. Freeze for 30 minutes.
Pour 1/2 cup white sports drink on top of blue sports drink and freeze for 30 minutes.
Once blue sports drink is frozen, add 1/2 cup of tropical drink mix on top and freeze for 30 more minutes.
When ready to serve, pull out of freezer 20 minutes prior to let defrost enough to be a slushy consistency.
Words cannot express hummus you will love this trio! For the perfectly smooth and flavorful hummus, give these variations a blend.
1 can Food Club® chickpeas
1/3 cup lemon juice
1 garlic clove
2 tbs. extra virgin olive oil
salt to taste
2-3 tbs. water (dependent on desired consistency)
In a food processor, add all ingredients and blend for 45 seconds. Remove lid, scrape down sides, and process for 30 more seconds. Repeat once more for a fluffy texture.
Serve with your favorite chips, pretzels or naan.
Spice up your hummus just a little by blending green chilies with a hint of olive oil. Simply top your hummus for added flavor.
Roasted Red Pepper
Whole and roasted red bell pepper will take your hummus to the next level. Roast your red peppers over an open flame (gas stove tops work perfectly for this). Once they have cooled, peel the char and blend with a little olive oil. Top your hummus and enjoy!
Add a little creaminess to your average grape with this creamy grape salad recipe. Utilizing Food Club® brown sugar, cream cheese, sugar and sour cream, it’s is guaranteed that you will love making this recipe time and time again.
1 lb. green seedless grapes
1 lb. purple seedless grapes
1/2 package Food Club® cream cheese
1/2 cup Food Club® sour cream
2 tbs. Food Club® sugar
1 tbs. Food Club® brown sugar
2 tbs. chopped pecans (optional)
Wash and dry grapes. Separate the grapes from the stem and add to a large mixing bowl.
In another large mixing bowl, cream the cream cheese, sour cream and sugar until light and fluffy. Add to the grapes and mix well. Top with brown sugar and pecans and serve!
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!
Thanksgiving isn’t the only day you can have turkey. Incorporate it into this turkey noodle soup to enjoy it all season long.
2 tbs. Food Club® butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, minced
64 oz. Food Club® turkey or chicken broth
2 tsp. sage, chopped
1/2 tsp. oregano
1 tsp. pepper & pepper
12 oz. Food Club® egg noodles
3 cups turkey, shredded
In a medium to large pot, melt butter over medium-high heat. Add carrots, celery and onion and simmer for 8-10 minutes until softened. Add garlic and simmer for 2 more minutes.
Add broth, sage, oregano, salt and pepper and bring to a boil. Boil for 7-9 minutes and then add noodles.
Boil mixture with noodles for 10 minutes until noodles are al dente.
Reduce heat to low and add turkey. Simmer until warmed through and serve.
We are creeping it real this season with these monster inspired brownies. Serve these at your next Halloween party for a spooktacular dessert.
Food Club® chocolate brownie mix
2 Food Club® eggs
1/2 cup vegetable oil
1/4 cup water
1 package Food Club® cream cheese frosting
Purple and green food coloring
Mix brownie mix, eggs, vegetable oil and water together and bake according to package.
While the brownies are baking, split the frosting into thirds. Color one-third purple and one-third green.
Once the brownies have cooled, dollop each color around the brownies and swirl with toothpick.
Curb your sweet tooth immediately with these no-bake pumpkin cookies.
1/4 cup Food Club® pumpkin puree
1/3 cup Food Club® butter
2 tbsp. Food Club® milk
1/2 cup Food Club® sugar
2 cup Food Club® instant oats
1/3 tsp. pumpkin spice
Pinch of salt
1/4 tsp. vanilla extract
Line the counter or a baking sheet with parchment or tin foil.
In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.
Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!
To learn more about Food Club® and the Bringing Baking Back giveaway, click
Pump up your favorite biscuit recipe by adding pumpkin puree. These make an excellent addition to any of your favorite Fall meals.
1 cup Food Club® pumpkin puree
3/4 cup Food Club® milk
2 cups Food Club® flour
4 tsp. Food Club® baking powder
1 1/2 tsp. Food Club® baking soda
Pinch of salt
1/2 tsp. pumpkin spice
1/2 cup Food Club unsalted butter
Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
Mix pumpkin and milk together until smooth.
In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice.
Add cold butter cubes to dry ingredients and cut into mixture until it is the texture of cornmeal. Once it is the texture of cornmeal, add wet ingredients and mix with hands until it comes together.
Heavily flour a counter surface and turn dough out onto it. Roll into a long rectangle and fold over the sides. Turn and roll out again. Repeat this process 3-5 times.
Using biscuit cutters, cut out as many biscuits as possible. If you need to re-roll your dough, be sure to fold over 2-3 times before cutting.
Place the biscuits on the baking sheet and bake for 12-15 minutes.
Top with apricot jam and butter or honey.