Tag Archives: Recipes

Food Club® Pumpkin Dump Cake

Don’t settle for a basic cake- make a pumpkin dump cake! This technique gives a delicious crunch to the top layer of the cake while still maintaining a fluffy and traditional cake layer underneath.


1 15 oz. can Food Club® pumpkin

1 10 oz. can Food Club® Evaporated Milk

1 cup Food Club® light brown sugar

3 Food Club® eggs

2 tsp. pumpkin pie spice

1 box Food Club® yellow cake

1 cup Food Club® butter

1 cup crushed graham crackers


Preheat the oven to 350 degrees.

In a large mixing bowl, mix pumpkin, evaporated milk, brown sugar, eggs and spices.

Grease a 9×9 inch cake pan and pour liquid mixture inside.

In another large mixing bowl, mix cake mix and graham crackers. Sprinkle mixture over cake mix.

Melt 1 cup of butter and pour evenly over the cake.

Bake for 50 minutes (the edges should be brown and the cake should be mostly set).

Serve with ice cream and caramel for the perfect dessert.

Food Club® Turkey Noodle Soup

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.

Food Club® Pumpkin Bread

Don’t miss out on the classic dessert of the season. Make this easy pumpkin bread any day of the week and eat it on its own or make into a luxurious french toast.


1 (15 oz.) can Food Club® pumpkin puree

4 Food Club® eggs

1 cup Food Club® vegetable oil

2/3 cup water

3 cups Food Club® white sugar

3 1/2 cups Food Club® flour

2 tsp. Food Club® baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/4 tsp. ground ginger


Heat oven to 350 degrees and grease loaf pan well.

In a large mixing bowl, mix the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until all ingredients are incorporated. In a separate medium mixing bowl, add the flour, baking soda and all seasonings. Add the dry ingredients mix to the wet ingredients in 3 parts. Mix well and evenly distribute into 2 loaf pans.

Bake for 45-50 minutes and serve.

Brussel Sprout Bake

Though brussel sprouts are commonly thought to be the grossest vegetable, this simple recipe will convince you otherwise. Simply half the brussels, season them, bake them in the oven and voila! You have the perfect vegetable side-dish to any meal.


1/2 lb. Brussel Sprouts

1 tbs. Olive oil

Pinch of Salt and Pepper


Line a baking sheet with tin fol and set oven to 350 degrees.

Wash, remove bitter outside and cut each brussel sprout in half. Add olive oil and salt and pepper- mix thoroughly.

Bake for 15-20 minutes until crisp and tender.

Beet & Apple Salad

Freshen up your meal with these beet and apple salad. The peppery arugula paired with the earthy beets and sweet apples makes for the perfect side dish or lunch!


*all of the below is to your liking

Fresh arugula, washed

Food Club® canned beets

Sliced gala apples

Balsamic dressing

Optional: slivered almonds

Open-Faced Chicken Melt

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.

Open-Faced Chicken Melt

Check out the video recipe here!

Prep: 20 minutes • Bake: 10 minutes • Serves: 4

4            (¾-inch-thick) slices pumpernickel or other artisan bread

1/3       cup olive oil mayonnaise

¼           cup nonfat plain Greek yogurt

2½        teaspoons fresh lemon juice

¼           teaspoon salt

¼           teaspoon ground black pepper

2¼        cups chopped boneless, skinless rotisserie chicken meat

¼           cup chopped celery

¼           cup chopped red onion

¼           cup slivered almonds, toasted

½           medium Fuji, Gala or Granny Smith apple, thinly sliced

4            slices sharp Cheddar cheese

1. Preheat oven to 375°. Place boule slices on rimmed baking pan.

2. In large bowl, whisk mayonnaise, yogurt, lemon juice, salt and pepper; fold in chicken, celery, onion and almonds. Makes about 3½ cups.

3. Spread chicken mixture over bread slices; top with apple and cheese. Bake 10 minutes or until cheese melts and bread is toasted.

Approximate nutritional values per serving (1 chicken melt): 471 Calories, 20g Fat (6g Saturated), 92mg Cholesterol, 785mg Sodium, 37g Carbohydrates, 4g Fiber, 36g Protein

Chef Tip

To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

Food Club® Apple Crisp

We love this recipe to the core! Enjoy this crunchy and sweet apple crisp all Fall long.


6-8 apple peeled and chopped (golden delicious is recommended)

2 tbs. Food Club® sugar

1 3/4 tbs. ground cinnamon

1 1/2 tsp. lemon juice

1 cup Food Club® brown sugar

3/4 cup Food Club® old fashioned oats

1/2 cup cold Food Club® butter, cubed


Preheat oven to 450 degrees.

Mix apples with sugar, cinnamon, and lemon juice. Pour mixture into a greased 8×8 inch dish.

In a large bowl, mix brown sugar, oats and butter. Use your hands or a pastry cutter until mixture is the texture of corn meal and the butter is dispersed throughout. Place on top of apple mixture.

Bake for 30-40 minutes until apples are softened and topping is browned. Serve with ice cream and a caramel drizzle.

See more Food Club® recipes at www.foodclubsavings.com.

Butternut Squash Soup

You butter love this soup. With its use of the classic fall produce item, butternut squash, this creamy and dreamy soup will have you cozy and warm in a snap.


2 tbs. butter

1 yellow onion, diced

1 stock celery, diced

1 medium carrot, diced

2 medium potatoes, chopped

1 medium butternut squash, cubed

32 oz. chicken stock

Salt and pepper to taste


In a large pot over medium-high heat, melt butter and add celery, carrot, potato and squash and cook for 10 minutes. Add chicken stock and bring to a boil. Reduce heat and let boil for 40 minutes.

After 40 minutes, use immersion blender and blend until creamy.

No bake pumpkin cookies

Food Club® No-Bake Pumpkin Cookies

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!

Pumpkin biscuits

Food Club® Pumpkin Biscuits

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.