Pumpkin Pie

Pumpkin Pie

Yield: 8

Ingredients

  • 2 Large Eggs
  • 16 Oz. Canned Pumpkin Puree
  • 14 Oz. Can Sweetened Condensed Milk
  • 1 tsp. Pumpkin Pie Spice
  • 9 Inch Unbaked Pie Crust (in Metal Baking Tin)

Instructions

  1. Preheat oven to 425ºF
  2. Combine eggs, pumpkin, condensed milk and spice in large bowl; mix well.
  3. Fill pie crust with pumpkin pie mixture.
  4. Place on baking sheet and bake for 15 minutes. Reduce heat to 350º and continue baking until filling sets, approx. 35-40 minutes.
http://celebratemore.com/home/pumpkin-pie/

Slow Cooker Apple Crisp With Caramel Drizzle

Slow Cooker Apple Crisp With Caramel Drizzle

Ingredients

  • 8 Apples, peeled and thinly sliced
  • 1 teaspoon Cinnamon
  • 1/4 Cup White Sugar
  • 3/4 Cup Flour
  • 3/4 Cup Oatmeal
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Butter

Instructions

  1. Spray medium slow cooker with non-stick spray and add sliced apples. Sprinkle cinnamon and sugar on top and stir to coat evenly.
  2. In a separate bowl mix the remaining ingredients, cutting in butter with a pastry blender until you get pea size pieces of butter. (Or cut butter into small pieces by hand and stir into dry mix.)
  3. Spread mixture on top of apples coating evenly. Cook on high for 2 hours checking occasionally and pulling edges in if needed to prevent burning. Turn slow cooker to low for 1 more hour or until cooked thoroughly.
  4. When turning apple crisp to low, take a separate, small slow cooker to warm up caramel for drizzle. Warming time will vary depending on style of crockpot and amount of caramel.
http://celebratemore.com/home/slow-cooker-apple-crisp-with-caramel-drizzle/

Hatch Chile Chocolate Chip Cookies

Hatch Chile Chocolate Chip Cookies

Yield: about 4 dozen

Ingredients

  • 8 Oz. (2 Sticks) Unsalted Butter, softened
  • 1 Cup Granulated Sugar
  • 1 Cup Packed Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Semisweet Chocolate Chips
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and finely chopped

Instructions

  1. Preheat oven to 350ºF.
  2. Use a handheld mixer or stand mixer to cream together butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
  3. Stir in flour, baking soda and salt, then mix in chocolate chips and chiles.
  4. Drop dough by large spoonfuls onto uncreased baking sheets, or sheets lined with parchment paper. Bake until cookies begin to brown, about 10 minutes.
  5. Cool on wire rack.
http://celebratemore.com/home/hatch-chile-chocolate-chip-cookies/

4th Of July

It’s so close to the 4th of July and I am so excited! This has got to be my most favorite holiday! I love having my family and friends get together at the lake to play games, go boating, swimming and enjoying all day in the hot sun!! The best part is at the end of the night getting on the pontoon and heading down to the bay for a show of the most beautiful fireworks under the stars. You couldn’t ask for a better summer. This year I am way ahead of the game and have my menu planned for the 4th of July and I just have to share it with you.

This year I want to make it easy for me since I am the head cook at our event! It’s going to be Four Brothers Burgers all the way. They have so many flavors including Bacon and Cheddar Burger, Bleu Cheese Burger, Buffalo Bleu, Mushroom and Swiss and Hot Pepper Burgers and they are all so yummy. Just pick up your favorite flavor at anyone of our Meat Departments.

Every good get together, especially if it’s a hot day, needs some refreshing fruit. This recipe is easy to prep ahead of time if needed! 

Mixed Berry Salad

 

While the burgers are on the grill and the salad is in the fridge, there’s no better way to relax and enjoy the sunshine than with a nice tropical drink. Here’s a new favorite of mine! It’s called Island Living, and trust me, once you have a taste of this, you’ll feel like you’re on an island! 

Island Living

Now you can’t forget dessert on the 4th of the July and I love to serve something that ties in with the holiday. We have a new Cream Cake flavor that has just arrived in our Bakery Departments and it’s so decedent and scrumptious you just have to check it out. It will be perfect for your holiday table. It has beautiful fresh blueberries sprinkled all over the top and drizzled with icing. On the inside it has those large tart cranberries that put this dessert over the top. 

This is a fun celebration and it’s time to enjoy these summer months so make sure you are serving something easy so you can have fun in the sun! Have a safe and Happy 4th of July!!!

Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 8-10

Ingredients

  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/3 Cup Whole Wheat White Flour
  • 1/3 Cup Brown Sugar
  • 2 Stevia Packets
  • 15 Oz. Can 100% Pumpkin Puree
  • 3/4 Cup + 2 Tbsp Skim Milk
  • 2 Tbsp Canola Oil
  • 1 Tbsp Ground Flaxseed
  • 2 1/2 tsp Pure Vanilla Extract

Instructions

  1. Preheat oven to 400ºF.
  2. Lightly spray 10 in. round pan with non-stick spray.
  3. In large bowl, combine spices, baking powder, flour and sugars. Stir well.
  4. In separate bowl, combine pumpkin, milk, oil, flaxseed and vanilla. Whisk together.
  5. Pour wet ingredients into dry ingredients and combine.
  6. Pour into greased pan and bake for 35 min.
  7. Remove from oven and let cool completely. Once cooled, let pie set in fridge for at least 6 hours prior to serving.
http://celebratemore.com/home/crustless-pumpkin-pie/

Grilled Peach Recipes

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

Hi Everybody!!
We are getting real close to canning season and preserving those wonderful peaches, jams and sauces and I wanted to introduce you to a wonderful peach that just hit our Coborn’s stores.   They are so awesome, fresh and juicy.  Don’t pass up an opportunity to try these because they are great!!!  Their season starts from the beginning of June towards the end of September and they are awesome when using them for pies, jams, jellies, baking and grilling.  Here are a couple recipes that I tried and I want to pass on to you because they were so great! Continue reading

5 Summer Cupcakes Ideas

 

www.cobornsblog.com The art of Cakes with Amanda

Amanda

I think we can relax, it would seem snowy days are behind us. Let’s celebrate flip flop weather with some fun summer cupcakes. Now, normally, you would just load up a bag with a big frosting tip and ice away. But I’d like to present something a little different. Let’s flip the cupcakes over! Continue reading