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Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

Cotton Tails

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?

Ingredients

  • Food Club® Pretzels
  • Marshmallows
  • Food Club® White Chocolate Chips
  • Pink Food Coloring

Method

  1. Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
  2. Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
  3. Separate 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.
  4. Layout 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.
  5. Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
  6. Plate your cottontails and enjoy your adorable treat!
sugar cookies with chocolate candy eggs on top

Food Club® Bird’s Nest Sugar Cookies

sugar cookies with chocolate candy eggs on top

These bird’s nest sugar cookies are sure to be the hit of your Easter themed treats. They’re easy to make, and even easier to eat. Happy baking!

Ingredients:

Food Club® Sugar Cookie Chub

Candy Coated Chocolate Eggs

Instructions:

Follow the Food Club® sugar cookie instructions and preheat your oven to required degree.

Line a baking sheet with parchment paper. Slice and shape the cookie dough to create the nest.

Bake for 5-7 minutes until cooked about halfway through. Take them out of the oven and carefully press the chocolate eggs into each cookie.

Bake for remaining 3-5 minutes until golden brown. When finished, let them cool before eating.

Serve, and enjoy!

Spring ham

Savory Easter Ham

Looking for a perfectly moist and savory ham? We have your cure! Try this extremely easy ham recipe to be the center of attention for your Easter feast.

Ingredients

  • Butt or Shank Ham
  • Tin Foil

Instructions

  1. Heat oven to 350 degrees.
  2. Wrap ham tightly in 2-3 layers of tin foil and put in baking dish or on baking sheet. Bake in oven for 30 minutes per pound. Let rest for 30 minutes before removing tin foil and carving. Serve warm or cold and enjoy!
  3. Get our favorite cheesy potato recipe here.
pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes

Bake: 30 minutes • Serves: 4

            Nonstick cooking spray

½         cup all-purpose flour

1          tablespoon dried Italian seasoning

2          large eggs

¾         cup panko breadcrumbs

¼         cup grated Parmesan cheese

4          boneless, skinless chicken breasts (about 1½ pounds)

½         teaspoon salt

¼         teaspoon ground black pepper

28        slices pepperoni

1          cup shredded Italian cheese blend

1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish

1          jar (23 to 24 ounces) favorite pasta sauce

1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.

2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.

3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.

4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.

5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Chef Tip

Serve over cooked angel hair pasta.

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  • Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •            Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

CasseROLL your way into this broccoli chicken casserole. Satisfy your big cravings with big savings. Shop Case Lot today!

Visit our Weekly Ad here to shop this recipe.

Ingredients

  • 1 can Cream of Mushroom
  • 1 can Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded

Recipe

  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!

Spinach & Artichoke Dip

Spinach and artichoke dip is always a good idea. Throw together this recipe favorite that never goes out of style!

Find your ingredients and save more with Case Lot! View the weekly ad here.

Ingredients

  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 2 cups Italian cheese blend, shredded (mozzarella/parmesan)
  • 14 oz. can artichoke
  • 1 cup frozen spinach, thawed
  • 4 garlic cloves, minced
  • Salt and pepper

Recipe

  1. In a medium saucepan, mix together cream cheese, sour cream, mozzarella and parmesan until they are all melted together.
  2. Remove spinach from package and drain by applying pressure.
  3. Next, drain artichokes and chop to the size of your liking.
  4. Add the spinach and artichoke to your cheese mixture and cook for several minutes until everything is combined and heated through. Add in minced garlic, and combine once more.
  5. Remove from heat and serve with your choice of bread, crackers, etc.