by Ellen Fruchtman, President Incredibly Moist Cornbread 1 ¾ cups all-purpose flour¾ cup yellow cornmeal1 ¼ cup granulated sugar1 ½ teaspoons salt1 tablespoon baking powder½ cup vegetable oil2 large eggs (beaten)1 cup milk (whole if possible) Add flour, cornmeal, salt, baking powder, and sugar together in a mixing bowl and blend.Combine milk, eggs, and oil in another bowl and...
by Ashley Bowen, Account Coordinator The leaves are changing and pumpkin spice items are filling the aisles of every grocery store. These delicious cookies are the perfect way to indulge in the pumpkin craze this time of year. Pumpkin Cookies Cookie Ingredients1 cup butter (softened)1 cup granulated sugar1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt1 teaspoon ground cinnamon1...
By Hayley Lardinais, Account Coordinator Stuffed Acorn Squash 3 acorn squash3 tablespoons olive oil1 pound mild Italian sausage1 small yellow onion (diced)1 apple (skin peeled, core removed, diced (1 1/2 cup))4 cloves garlic (minced)3 ribs celery (diced)1 tablespoon fresh sage (chopped)2 teaspoons fresh thyme leaves⅓ cup Italian panko bread crumbs⅓ cup freshly grated parmesankosher salt (to taste)freshly...
by Angie Ash, EVP Bourbon Apple Blondies ½ tbsp salted butter1 tbsp salted butter1 cup brown sugar2 tbsp brown sugar1 egg1 tsp bourbon vanilla extract1 cup all purpose flour⅛ tsp salt1 large apple (cut into ¼ inch chunks)½ cup butterscotch chips Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper. Set aside.Melt 1 tablespoon butter...
by Michael Fruchtman, CFO Italian Ice 3 cups ice2 cups fresh fruit (chopped)2-4 tablespoons granulated sugar or honey1 tablespoon fresh lemon juice Put fruit, juice, sugar and 2 cups of ice in food processor bowl or blender. Blend until chunky, then add remaining ice. Blend until smooth. Pour into a baking dish and place in freezer for 30 minutes....
by Kelsi Roth, Senior Graphic Designer & Social Media Coordinator Baked Ziti 16 ounces dry ziti pasta½ white or yellow onion (diced)2 cloves garlic (minced)4 links fresh spicy Italian sausage (casings removed)1 pound 85/15 ground beef24 ounces jarred arrabbiatta sauce (or any spicy pasta sauce you like)12 ounces jarred tomato basil saucesalt and pepper (to taste)2 cups shredded...
by Kristy Cartmell, Designer & Social Media Specialist If you’re like me, then nothing satisfies my taste buds going into fall like a good soup. This one will do the trick and cure all your cravings! Recipe courtesy of Midwest Foodie Blog Chickpea Noodle Soup 2 tbsp olive oil1 ½ cup carrots (sliced)1 ½ cup celery (sliced)1 yellow onion (diced)5...
by Ellen Fruchtman, President We’re nearing the end of corn season (spoken like a true Midwesterner), so this is the perfect time for this yummy soup from one of my favorite chefs, Jennifer Segal. It’s easy, low calorie, and utterly delicious. Summer Corn Soup 4 tbsp unsalted butter1 heaping cup chopped shallots6 cups low sodium chicken broth6 ...
by Ashley Bowen, Account Coordinator Fudge is a beloved staple at county fairs, carnivals, and amusement parks. Although we’ll have to wait to enjoy these summer attractions, you can still enjoy this delicious treat at home with this simple recipe. Chocolate Peanut Butter Swirl Fudge 2 cups peanut butter chips1 14 oz can Sweetened Condensed Milk2 tbsp butter or...
by Charles Pobee-Mensah, Director of Digital Marketing Chicken Soup from a Store-Bought Rotisserie Chicken 1 Store-bought, ready-to-eat, rotisserie chicken1 tablespoon dried parsley1 tablespoon dried basil1 teaspoon dried thyme1 Package Reames® Homestyle Egg Noodlessalt (to taste)olive oil (as needed)celery (chopped, to taste)carrots (chopped, to taste) Separate the meat of the rotisserie chicken from the bones in the skin, placing each...