Preheat oven to 350°F and line a 9×13 inch baking dish with parchment paper. Place peanut butter in a microwave-safe bowl and heat for 30 seconds or until peanut butter is warm and loose in texture. Repeat the same process with jam. Set aside.
In a large bowl whisk together flour, baking powder, salt, and sugar. In a separate bowl whisk together milk and eggs. Add wet ingredients to flour mixture and stir until just combined. Add melted butter and mix until incorporated.
Pour batter into prepared pan, spreading evenly. Dollop peanut butter and jam over the surface of the batter and use a dinner knife to swirl into the batter. Bake for 15-18 minutes or until set.
Slice into squares and top with Greek yogurt, chopped peanuts, and maple syrup
The perfect blend of sweet and tart has found you! Try this twist on a classic lemon bar by adding fresh grapefruit juice. As an added bonus, these bars are also the most beautiful pink color (we’d recommend making these for any occasion).
1/2 cup butter
1/4 cup sugar
1 cup flour
3/4 cup sugar
1/4 tsp baking powder
2 tbs flour
1/2 cup grapefruit juice
In a medium bowl, use a hand mixer to cream butter, sugar and flour. Line an 8×8 inch dish with parchment paper and spray with non-stick spray. Press the crust mixture in to the baking dish and bake at 350 degrees for 15 minutes.
While the crust is baking, mix the filling ingredients together with a hand mixer until smooth. Pour on top of the crust and bake for 20 minutes.
Once cool, cut into squares and dust with powdered sugar.
4 ingredients are all you need for this filling and delicious Twice-Baked Sweet Potato recipe. Try it out for a cheap and tasty meal that your family will love!
4 small sweet potatoes
2 tablespoons Full Circle Market™ Organic 100% Pure Maple Syrup
1 tablespoon Full Circle Market™ Organic Dijon Mustard
½ cup chopped raw, unsalted pecans
Chopped fresh parsley for garnish (optional)
Preheat oven to 425°. Spray potatoes with cooking spray; pierce all over with a fork. Bake potatoes on a rimmed baking pan lined with parchment paper 45 minutes or until tender; cool slightly and cut a slit in top of potatoes.
Scoop potato flesh into large bowl; stir in syrup, mustard, ⅓ cup pecans, and ½ teaspoon each salt and black pepper.
Fill potatoes with potato mixture; sprinkle with remaining pecans.
Bake potatoes 5 minutes or until heated through; garnish with parsley, if desired. Serves 4.
Cream butter and sugars together. Add vanilla and peanut butter. Mix all dry ingredients together. Spread on greased jelly roll pan. Bake at 325 degrees for 10 minutes (very lightly browned). Let cool for a few minutes, then spread with a thin layer of peanut butter (let the peanut butter melt before spreading). Frost with chocolate icing when cool.⠀
1/4 cup margarine (softened)
2 tsp vanilla
1/4 cup milk
1/2 tsp salt
3 cups powdered sugar
2-3 tbsp cocoa
Place all ingredients in a mixing bowl and beat with an electric mixer until smooth and creamy.
2 cups Full Circle Market™ Organic Finely Shredded Mild White Cheddar Cheese
1 (1-ounce) packet Full Circle Market™ Organic Guacamole Dip Mix
1 large avocado, peeled, pitted, and mashed
2 cups skinless rotisserie chicken meat
Sour cream, chopped lettuce, and/or chopped tomatoes for garnish (optional)
Preheat oven to 375°. Working in several batches, shape 2 tablespoons cheese into 4-inch circles on rimmed baking pans lined with parchment paper; bake 7 minutes or until cheese is melted and bubbly. Repeat with remaining cheese.
Stir guacamole dip mix, avocado, chicken, and ¼ teaspoon each salt and pepper in a bowl.
Spread 2 tablespoons chicken mixture down center of each circle; starting with 1 edge, roll cheese around filling, transfer to plate and let cool.
Serve with lettuce, tomatoes and/or sour cream, if desired. Makes 16 roll-ups.
2 Food Club boneless skinless chicken breasts, cut into 1 1/2inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups Food Club Honey Mustard Dressing, divided
Nonstick cooking spray
Preheat air fryer to350°F. Crush pretzels into coarse crumbs in a food processor or blender. Transfer to a shallow dish or plate and set aside. In a separate dish whisk together flour, chopped thyme, and garlic powder. Add 1 1/2 cups dressing to a third dish.
Season chicken with salt and pepper. Lightly coat chicken in flour, dusting off any excess. Dip flour-coated chicken in dressing, letting excess drain off. Dredge dressing coated chicken in pretzel crumbs, pressing to adhere.
Working in batches place chicken in a single layer in the preheated air fryer. Spray with nonstick cooking spray and bake for 8-10 minutes or until golden brown and cooked through. Continue until all chicken is cooked.
Serve chicken with remaining honey mustard dressing for dipping
Ring in the New Year with these Food Club® clock cookies.
1 Food Club® sugar cookie dough roll
1 cup assorted sprinkles
1 tub Food Club® buttercream frosting
Blue food coloring
Black food coloring
Cut the sugar cookie dough roll into 12 equal disks. Cut a small circle into 1/3 of the cookies leaving 1/2-inch remaining. Bake according to package instructions.
Split the frosting into thirds. Mix 1/3 with blue food coloring and 1/3 with black food coloring. Load colored frosting into a piping bag with a small detail tip.
Once cool, frost 1/3 of the cookies with the plain buttercream frosting and pipe a clock face onto each cookie alternating colors.
Frost the perimeter of a plain, unfrosted cookie and top with a cut-out cookie. Fill the well with sprinkles, frost the perimeter of the cut-out cookie, and top with the clock-frosted cookie. Crack at midnight to reveal the sprinkle surprise inside.
Need an easy and delicious dinner recipe? Try this Sweet Potato Baked Chicken to satisfy your cravings.
Sweet Potato Baked Chicken
2 Full Circle Market™ Organic Grade AA Large Brown Eggs
⅓ cup Full Circle Market™ Almond Flour
2 cups finely crushed sweet potato chips
4 (4- to 5-ounce) boneless, skinless chicken breasts
Fresh thyme sprigs for garnish (optional)
Preheat oven to 400°. Whisk eggs in a wide, shallow bowl; stir flour and salt and pepper to taste in a separate wide, shallow bowl.
Place chips in a third wide, shallow bowl. Dip chicken in flour to coat, then in eggs, and then in chips; bake on a parchment-lined baking pan for 20 minutes or until internal temperature reaches 165°.
Serve chicken garnished with thyme sprigs, if desired.
Pigs in a Blanket is the perfect holiday appetizer that is a crowd-pleaser and easy to make!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Food Club Non-Stick Cooking Spray
2 (8-ounce) tubes Food Club Crescent Roll Dough
32 mini smoked sausages
1 large egg, lightly beaten
1/2 cup Food Club Jellied Cranberry Sauce
1/4 cup Food Club Stone Ground Dijon Mustard
2 tablespoons Food Club Dark Brown Sugar
1/4 teaspoon kosher salt
Preheat oven to 400°F. Spray a 10” cake pan with nonstick cooking spray.
Cut each triangle of crescent roll dough in half to make 32 pieces of dough. Wrap each smoked sausage in a piece of crescent roll dough and place in a prepared pan to create a ring. Brush dough with beaten egg and bake for 15 minutes, or until golden brown.
Meanwhile, whisk together cranberry sauce, mustard, and brown sugar until sugar is fully dissolved.
Transfer wreath to a serving platter and place a bowl of cranberry mustard dipping sauce in the center. Serve immediately