By Dana Rathke, Social Media Specialist Ingredients: 36 soda crackers 1 cup butter 1 cup light brown sugar ¼ teaspoon baking soda 1 12-ounce package of chocolate chips 1 cup chopped nuts Directions: Line bottom and sides of a 12" x 15” pan with foil. Layer bottom of pan with soda crackers. Melt butter and add sugar. Remove from heat and add baking soda. Stir...
by Charles Pobee-Mensah, Director of Digital Marketing Put 1 1/2 tablespoons of butter in a coated cast iron pan. Heat butter until melted and add 2 small chopped onions. Cover and turn off. You want the onions to sauté, but not burn. This is the perfect time to add a few cloves of garlic too! Slice 5-7 stalks...
by Ashley Bowen, Account Manager Ingredients 10 cups of all-purpose apples, peeled cored and sliced (Granny Smith or your preferred apple variety for baking) 1 cup of white sugar 1 tablespoon of all-purpose flour 1 teaspoon of ground cinnamon ¼ cup of water 1 - 2 cups of quick-cooking oats 1 cup of all-purpose flour 1 cup of packed brown sugar ¼ teaspoon of baking powder ¼...
By Shannon Joyce, Account Coordinator Prep time: 15 minutes Total time: 45 minutes Preheat oven to 450 degrees Ingredients: Sprouts 1.5 pounds Brussels sprouts, trimmed and halved lengthwise 15 cloves garlic, peeled 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/4 cup Honey Balsamic Glaze (recipe follows) 1/2 cup chopped toasted walnuts 1/4 cup crumbled...
By Ellen Fruchtman, President This Fig and Ricotta masterpiece is right out of the brand-new Ina Garten cookbook, Cook Like A Pro, just hitting the stands. We’d love to share it with you as a sneak peek. Or as Ina always says, “How easy is that?”. Get the recipe here. Ingredients: 10 tablespoons (1¼ sticks) unsalted butter, at room...
by Angie Ash, Executive Vice President Don’t like butternut squash? You will after tasting this delicious recipe! Ingredients: 7 cups low-sodium chicken broth 1 tablespoon extra-virgin olive oil 1 small onion, chopped 2 tablespoons butter, divided 4 cups cubed butternut squash (from a 2 1/2-lb. squash) 3 cloves garlic, minced 2 cups Arborio rice 1/2 cup white wine 1 cup freshly grated Parmesan 2 tablespoons freshly chopped sage Directions: In a medium saucepan...
by Michael Fruchtman, CFO Ingredients: 1 pear, diced ½ cup walnuts 4-5 cups lettuce, chopped 2 tablespoons red wine vinegar 1 tablespoon garlic, crushed Pinch dried basil ½ tablespoon honey ½ teaspoon salt 1/8 teaspoon pepper 1/8 cup olive oil 3 ounces of crumbled blue or goat cheese Directions: Mix pear, pecans, and lettuce in salad bowl. In a separate bowl, stir together vinegar, garlic, basil, honey, salt, and pepper. ...
by Kelsi Roth, Graphic Designer This turkey chili is a lightened up version of the classic, perfect for cooler fall weather. This large batch makes 12 1-cup servings and heats up well for leftovers. Simple ingredients mean easy last-minute substitutions, too! Out of kidney beans? Substitute cannellini. No ground turkey? Try lean beef or shredded chicken. Ingredients: 1...
by Logan Taylor, Social Media Coordinator Perfect for dipping strawberries or cookies, this oreo dip is filled with deliciously sweet flavors. Plus, it’s super simple to make. Ingredients: 8 ounce block of cream cheese, softened 1/2 cup of powdered sugar 8-10 Oreos, crushed 1/2 teaspoon of vanilla extract Directions: Combine all ingredients in a small mixing bowl. Use a hand mixer to beat...
by Shannon Joyce, Account Coordinator This “jazzed up” version of classic queso dip is perfect for football games, tailgating, and potlucks! Ingredients: 1 14-ounce can of diced tomatoes with green Chile peppers, drained 1 16-ounce loaf of processed cheese 2 large, cooked skinless and boneless chicken breast halves, shredded 1/3 cup sour cream ¼ cup diced green onion 1 ½ tablespoons taco seasoning 2 tablespoons...