Looking for some interesting recipes to make this season? We’ve got you covered with 7 great recipes from 7 great brands. Read on for some delicious recipes to add to your collection, as well as offers from each brand to help you save!
- ½cup shortening
- 1cup sugar
- 1 ¾cups flour
- ½teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 1teaspoon cinnamon
- ½teaspoon cloves
- ½teaspoon nutmeg
- 1cup raisins
- 1cup rolled oats
- 1cup MUSSELMAN’S® Apple Sauce
Preheat oven to 375° F.
Cream shortening and sugar. Add egg and mix well. Stir together flour, baking powder, soda, salt and spices. Stir in raisins and rolled oats. Add dry ingredients alternately with apple sauce to creamed mixture.
Chill in refrigerator at least 1 hour before baking. Drop by teaspoonfuls onto greased baking sheet. Bake for 12 to 15 minutes. Makes 8 to 10 dozen 2-inch cookies.
Save $4.00 when you spend $15.00 on Musselman’s® Apple Sauce.
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 tablespoons potato flour or 1/4 cup instant potato flakes
- 3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 tablespoons soft butter
- 2/3 cup lukewarm water
- 1/2 cup lukewarm milk
- 2 tablespoons melted butter
1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2) Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
3) Gently deflate the dough, and transfer it to a lightly greased work surface.
4) Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
5) Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked.
6) Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
7) Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.
8) Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.
9) Serve warm. Store leftovers well-wrapped, at room temperature.
Yield: 16 buns.
Save 55¢ when you buy any ONE (1) 5lb bag of King Arthur Signature Flour.
Frozen meatballs (not Italian)
Sweet Baby Ray’s Honey BBQ Sauce
Put meatballs in the crockpot
Cover the meatballs with Sweet Baby Ray’s Honey BBQ Sauce (if it takes the whole bottle, that’s okay)
Stir in 1/2 cup of Honey
Cook until meatballs are heated through
- 1/3 cup hot water
- 5 envelopes (0.73 oz each) Swiss Miss® Hot Cocoa Mix (5 packets = 1 cup)
- 1 cup Peter Pan® Creamy Peanut Butter
- 1/4 cup corn syrup
- 1-1/2 cups sifted confectioners’ sugar, divided
- 2 cups crushed vanilla wafers
- Combine hot water and cocoa mix in large bowl until smooth. Stir in peanut butter and corn syrup until blended. Blend in 1 cup of the confectioners’ sugar and wafers until well combined.
- Drop heaping teaspoonfuls of chocolate mixture onto waxed paper; set aside. Place the remaining 1/2 cup confectioners’ sugar in shallow dish. Roll each chocolate drop into sugar and form into balls.
- Chill at least 1 hour before serving. Store refrigerated in airtight container.
- 1 cup oatmeal
- 4 cups apples, sliced
- 2 Tbsp lemon juice
- 1⁄2 cup all-purpose flour
- 1⁄4 cup butter, unsalted
- 1⁄2 tsp salt
- 1 tsp ground cinnamon
- 1⁄4 cup Truvía® Brown Sugar Blend
- non-stick cooking spray
- Heat oven to 375°F.
- Spray bottom and sides of an 8-inch square pan with non-stick cooking spray.
- In a medium mixing bowl, toss apple slices in lemon juice to coat, then evenly layer the apples into the pan.
- In a medium bowl, mix all remaining ingredients then sprinkle over apples.
- Bake for 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
- 1 medium onion, peeled and cut into 3/4-inch pieces
- 1 medium potato, scrubbed and cut into 3/4-inch pieces
- 1 medium sweet potato, peeled and cut into 3/4-inch pieces
- 2 parsnips, peeled and cut into 3/4-inch pieces
- 2 medium carrots, peeled and cut into 3/4-inch pieces
- 3 Tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
- 1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
- 1/2 cup low-sodium, low-fat chicken broth
- 1 teaspoon sweet paprika
- 3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)
- 1.Place baking rack in the upper third of oven and preheat to 400 degrees F.
- 2.In a large bowl or 1 gallon Ziploc® brand Storage Bag, combine the onion, potato, sweet potato, parsnips and carrots, 2 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 1/2 teaspoons rosemary and 1 1/2 teaspoons sage (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Mix well and place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables.
- 3.In a small bowl, mix together remaining 1 Tablespoon olive oil, 1 1/2 teaspoon rosemary, 1 1/2 teaspoon sage and paprika (if using dried herbs, use 3/4 teaspoon each rosemary and sage). Season chicken parts with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables.
- 4.Cover pan with aluminum foil and bake for 30 minutes. Remove the foil, baste chicken and vegetables with the pan juices and bake for an additional 30 minutes, or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F and breasts should read 170 degrees F. Let chicken and vegetables sit for 5 to 10 minutes before serving.
Save $5.00 when you spend $22.00 on any Ziploc® brand bags or containers.
Save $1.00 when you buy any TWO (2) Ziploc® brand containers.
Save $1.00 when you buy any TWO (2) Ziploc® brand bags.
1 box Barilla® Oven-Ready Lasagne
1 tablespoon extra virgin olive oil
1 pound ground beef
2 Jars Barilla® Traditional sauce
1 16-ounce bag mozzarella shredded divided
Salt and black pepper to taste
8 fresh basil leaves cut julienne
1. PRE-HEAT oven to 400 °F
2. MEANWHILE in a large skillet sauté ground beef in olive oil until browned and crumbled
3. ;ADD sauce and 2 cups of water, season with salt and pepper and simmer for 5 minutes
4. In a greased 13 x 9 inch baking dish POUR in 1 ½ cups of the meat sauce, top with 3 sheets of Oven-Ready Lasagne
5. The sheets will expand while baking to the ends of the dish
6. TOP the next layer with 1 ½ cups of meat sauce, 4-ounces of cheese and some basil
7. CONTINUE the same procedure for 3 more layers, but do not put cheese on the top layer
8. COVER the baking dish with foil and cook in pre-heated oven for 25-30 minutes, remove the foil and top with the remaining cheese, place back into the oven and let it melt
9. Once the Lasagne is out of the oven, TOP with basil then let it rest for 15-20 minutes before serving