Welcome to Summer
There’s something about summer that makes every meal feel like an occasion, even the simple ones. It’s a season of last-minute grill nights, tables full of friends and easy moments that turn into lasting memories. Inside this issue of Gatherings™, you’ll find plenty of inspiration to enjoy it all, from laid-back weeknight meals to celebration-worthy spreads.
Savor steakhouse-quality cuts in fresh, flavorful ways, or keep things casual with crowd-pleasing finger foods perfect for game days, backyard hangs or anytime snacking. Planning something festive? Our red, white and blue recipes are made for sharing, helping you celebrate America’s 250th with flavor, color and a little extra pride.
You’ll also find activities and treats in our Kids Club section designed to bring everyone into the kitchen. It’s all about simple moments, shared laughs and food that feels just as good as it tastes.
Whether you spend your summer hosting, relaxing or somewhere in between, we hope these recipes inspire you to slow down, dig in and enjoy every bite.
Certified Steaks
Skip the reservation. Certified Angus Beef® brings bold steakhouse flavor right to your backyard with thick cuts, real marbling and unforgettable taste.
18 Fútbol Finger Foods
Cheesy, crunchy and saucy, these crowd-pleasing bites are made for game day or any day, and they never last long.
32 America’s 250 th
The biggest birthday bash in 250 years deserves a serious spread. From smoky grill favorites to dazzling red, white and blue desserts, let’s celebrate big.
44 Kids Club
Frozen Tropical Bark is the coolest summer project. Kids mix it, swirl it and eat it. Plus, a puzzle to keep little minds busy.
Certified SteakS
Turn any summer night into a steakhouse-worthy experience with the rich, reliable quality of Certified Angus Beef®. From the first sizzle on the grill to that perfectly juicy first bite, these recipes are all about bold flavor and simple, satisfying moments. Pair tender, expertly cooked steaks with fresh, vibrant sides and craveable sauces that bring everything together. Because there’s nothing better than a great steak and a summer night well spent.
Seared Sirloin Steak with Mushroom Cream Sauce
Prep: 10 minutes • Cook: 30 minutes
Serves: 4
4 (6-ounce) Certified Angus Beef® center cut top sirloin steaks
2 tsp. canola oil
2 tsp. salt, divided 1/2 tsp. pepper
3 Tbsp. butter, divided
8 ounces mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced (optional)
1/2 cup unsalted beef broth
3/4 cup heavy cream
1 tsp. fresh thyme, chopped
1. Preheat oven to 325°.
2. Brush top sirloin steaks evenly with oil and season with 11/2 teaspoons salt and pepper.
3. Sear steaks in medium-high skillet 2 to 3 minutes per side; reserve to a sheet pan with a wire rack. Place in oven 15 to 20 minutes, or until steaks reach 125° internal temperature for medium-rare.
4. While steaks finish cooking, add 2 tablespoons of butter to the skillet and sauté mushrooms over medium-high heat 2 to 3 minutes, add remaining 1 tablespoon butter, garlic and shallots; sauté 2 more minutes. Stir in beef broth, remaining 1/2 teaspoon salt and heavy cream, bring to a simmer. Lower heat to medium-low, simmer 12 minutes to thicken. Sauce should thicken enough to coat the back of a spoon. Add fresh thyme and keep warm.
5. Allow steaks to rest 5 minutes, serve with warm mushroom cream sauce.
Certified SteakS cont'd
Strip
Steak
with Grilled Caesar Salad
Prep: 15 minutes • Cook: 15 minutes • Serves: 4
4 (12-ounce) Certified Angus Beef ® strip steaks (11/4 inches thick)
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese, divided
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
1 tsp. anchovy paste (Optional, but a traditional ingredient. If not using, replace with 1/4 tsp. kosher salt)
1 tsp. fresh minced garlic
11/4 tsp. freshly cracked black pepper, divided
2 tsp. coarse kosher salt
2 romaine hearts, cut in half lengthwise
Spray oil (or extra olive oil for brushing on romaine)
1. In a mixing bowl, prepare Caesar dressing. Whisk together yogurt, mayonnaise, 1/4 cup Parmesan, lemon juice, olive oil, Worcestershire, anchovy paste (or 1/4 teaspoon salt if not using anchovy paste), garlic and 1/4 teaspoon pepper. Refrigerate.
2. Preheat grill to medium-high, season strip steaks with salt and remaining pepper and grill to desired doneness, 5 to 7 minutes per side for medium-rare. Allow steaks to rest 5 to 10 minutes, lightly cover with foil. While steaks are resting, turn grill to high or use remaining heat from charcoal.
3. Lightly spray romaine hearts with oil, using just enough to coat the flat core surface. Briefly grill lettuce to create a char on it without letting the lettuce get soggy; about 1 to 2 minutes.
4. Serve romaine whole or chopped, top with Caesar dressing. Thinly slice steak and place on top of salad; garnish with remaining Parmesan.
Steak Cooking Fundamentals
No matter the cut, the hallmarks of a well-cooked steak are a crusty exterior (where much of the flavor comes from) and the juicy, tender interior. Planning is key, factoring in the appropriate time needed to season properly and bring the steak to room temperature.
Season the meat with a liberal amount of salt and pepper a few hours before cooking. Experiment with different rubs and marinades to boost flavor. After seasoning, let thinner cuts stand at room temperature for at least 30 minutes and thicker cuts for at least one hour. Make sure the meat is dry by patting it with a paper towel or lightly dusting it with flour; too much moisture will prevent browning.
The cooking method will also determine the steak’s flavor. Grilling will give it a smoky, charred flavor, while stovetop cooking allows you to bathe the steak in butter as it finishes cooking. Either way, cooking at a very high temperature starts the Maillard reaction between the steak’s proteins and natural sugars, which gives seared food a distinctively delicious flavor.
When cooking on the stovetop, heat a cast-iron skillet until piping hot, then add the oil. Make sure it sizzles when the meat hits the pan. If the pan isn’t hot enough, food can stick and steam rather than brown. Add butter and herbs to the pan and baste the steak after it’s flipped. Or, start off on the stove and finish in the oven, a technique called pan roasting, which is especially important when cooking a thick steak. Pop it in a 400° oven on a roasting rack over a baking sheet.
Grilling over charcoal is all about heat management. When the grill is ready, check for hot and cold spots by placing your hands over the grill. With gas or charcoal grills, oil the grates with tongs and a paper towel. After placing steaks on the grill, resist the urge to move them. When the steaks naturally release from the grates after a few minutes, give them a quarter turn to get nice grill marks.
Whether grilling or pan-roasting, use a meat thermometer to ensure the meat is done to your liking. Cook steaks until the internal temperature reaches 130 to 145° for medium-rare to medium, then let the meat rest several minutes to redistribute the juices.
Certified SteakS cont'd
Grilled Ribeye with Arugula, Radicchio and Pear Salad
Prep: 10 minutes • Cook: 20 minutes
Serves: 4
4 (16-ounce) Certified Angus Beef® ribeye steaks
1/4 cup white wine vinegar
1 Tbsp. minced shallot
1 Tbsp. honey
1 Tbsp. Dijon mustard
1/3 cup blended olive oil
1 Tbsp. coarse kosher salt
1 tsp. freshly cracked pepper
1 pear, cored and quartered
1 small head radicchio, halved Spray oil (or additional oil for brushing)
5 ounces (approximately 6 cups loosely packed) baby arugula
4 ounces fresh goat cheese (chèvre)
1. In a mixing bowl, whisk together vinegar, shallot, honey, and mustard. Slowly whisk in the oil to create an emulsified vinaigrette; season with a pinch of salt and pepper to taste. Set aside.
2. Preheat grill to medium-high and season ribeye steaks with salt and pepper. Grill to desired doneness, about 5 to 7 minutes per side for medium-rare (125-130°). Transfer to clean platter and tent with foil to keep warm.
3. Spray pear quarters and radicchio with a light coating of oil (or brush with oil) and sear on grill. Allow to brown and develop a slight char. Slice pear and radicchio into 1/4-inch-wide strips; toss with arugula and vinaigrette.
4. Serve steaks along with salad topped with crumbled goat cheese.
Garlic and Five Spice Strip Steaks
Prep: 10 minutes • Cook: 20 minutes
Serves: 4
4 (12-ounce) Certified Angus Beef® strip steaks
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
3-4 cloves garlic, minced (1 Tbsp.)
2 tsp. sesame oil
1 Tbsp. Chinese five-spice powder
1 tsp. black pepper
1/2 tsp. red pepper flakes
1. Stir together soy sauce, brown sugar, garlic, sesame oil, five-spice powder, black pepper and red pepper flakes. Place strip steaks in a plastic zipper bag, add marinade and refrigerate 4 hours or overnight for deeper marinade flavor.
2. Preheat grill to medium-high (450°). Remove steaks from marinade, pat dry and grill to desired doneness; about 3 to 4 minutes per side for medium-rare (around 125-130° internal temperature). Remove steaks from grill and rest 5 minutes before serving.
Certified SteakS cont'd
Sirloin Steaks with Smokey Romesco Sauce
Prep: 15 minutes • Cook: 15 minutes • Serves: 4
4 (10-12 ounce) Certified Angus Beef® sirloin steaks
2 tsp. smoked paprika, divided
2 tsp. kosher salt, divided
1 tsp. pepper, divided
1/2 tsp. granulated garlic
1/4 cup plus 1 Tbsp. olive oil
1/2 cup roasted red peppers
1/2 cup fire roasted tomatoes
1/4 cup smoked almonds
4 cloves roasted garlic
1 Tbsp. sherry vinegar
1. In a small mixing bowl, combine 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, granulated garlic and 1 tablespoon olive oil. Place sirloin steaks in a zipperlocking plastic bag with marinade, removing excess air. Marinate at least 1 hour, refrigerated.
2. In a blender or food processor, combine roasted red peppers, tomatoes, almonds, garlic, vinegar, remaining paprika, salt, pepper and olive oil. Blend on high until a smooth purée is formed. Transfer to a bowl and set aside.
3. Remove steaks from bag and pat dry. Grill on medium-high heat for 4 to 5 minutes per side (to reach internal temperature of 125-130° for medium-rare).
4. Allow steaks to rest for 5 minutes and serve with romesco sauce.
’s in your nature to thrive.
†Compared to single strain probiotics.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. 140926-NB-JM
TRIPLE HONEY MUSTARD TURKEY BURGER SLIDERS
INGREDIENTS
INSTRUCTIONS
1) MIX 1/4 cup of the Mustard, garlic powder, black pepper and salt in a large bowl. Add ground turkey and mix gently until well blended. Shape mixture evenly into 12 patties.
2) GRILL over medium heat 6 to 8 minutes. Flip burgers and brush with 2 tablespoons of the remaining Mustard. Grill 6 to 8 minutes longer, or until cooked through (internal temp reaches 165°F). Flip burgers again and brush with an additional 2 tablespoons of the Mustard and add 1 piece of cheese to each burger. Remove from grill.
3) SPREAD remaining 1/2 cup Mustard on cut sides of rolls. Place turkey burgers on rolls. Top with bacon, red onion, lettuce, tomato, and pickles to serve.
DIP DOUSE DUNK DIP DOUSE DUNK
Gameday recipes done right with Pompeian, so you can Eat, Live and Feel Better.
Fútbol Finger Foods
Make your game day a whole lot tastier with bites that are worth making, even when there’s no game on. From kickoff to casual summer snacking, these fun, flavor-packed finger foods make it easy to keep everyone happy. Expect cheesy, crunchy, saucy goodness with just the right kick to keep things exciting. Perfect for piling high on plates and passing around, just be ready because they’ll disappear fast.
7-Layer Soccer Ball Dip
Prep: 25 minutes • Serves: 24
11/2 cans (9 ounces each) original flavor bean dip
11/2 cups prepared guacamole
1 1/2 cups mild or medium salsa
1 1/2 cups shredded pepper Jack cheese
1/2 cup sliced green onions
2 cups sour cream
11/2 cups drained black olives, halved lengthwise
1. Spread bean dip over 11-inch circle serving platter. Spread guacamole, then salsa over bean dip; top with cheese and onions. Spread sour cream over onions; arrange olives over sour cream to create a “soccer ball.” Makes about 6 cups.
Approximate nutritional values per serving (1/4 cup): 114 Calories, 9g Fat (3g Saturated), 16mg Cholesterol, 294mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 4g Protein
Chef Tip
Serve dip with corn tortilla chips.
Fútbol Finger Foods cont'd
Mini Soccer Cheese Balls
Prep: 30 minutes plus chilling • Serves: 12
1 package (8 ounces) cream cheese, softened
1/4 cup shredded white Cheddar cheese
3 Tbsp. sliced almonds, toasted and finely chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
24 drained sliced black olives, quartered
Chef Tips
Serve “soccer balls” with crackers. To toast almonds: Toast almonds in small skillet over medium-low heat 3 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
1. Line rimmed baking pan with parchment paper. In large bowl, stir cheeses, almonds, garlic powder and onion powder; form into 12 (11/2-inch) balls and place on prepared pan. Place olive pieces on outside of cheese balls to form “soccer balls”; refrigerate 30 minutes or until firm. Makes 12 “soccer balls.”
Approximate nutritional values per serving (1 “soccer ball”): 85 Calories, 8g Fat (4g Saturated), 21mg Cholesterol, 85mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 2g Protein
5 Finger Foods for Easy Summer Appetizers
Wrap & Roll-Ups
Easy to make, easy to pack and even easier to eat, wraps and roll-ups are a go-to for game day. Use tortillas, flatbreads or deli meats as your base, then layer with your favorite fillings like turkey and cheese, ham and cream cheese or grilled veggies with hummus. Slice into bite-sized pinwheels for a grab-and-go option that travels well and keeps everyone fueled from kickoff to the final whistle.
Drool-Worthy Dips
Dips are a game-day essential. Pair them with chips, crackers, fresh veggies or pretzels for easy, grab-and-go snacking. Stick with tried-and-true favorites like spinach and artichoke or buffalo chicken, or set out a few options so everyone can find their favorite.
Craveable Crostini
Crostini are quick to assemble and easy to personalize. Toast slices of baguette, then layer on your favorite toppings. Go savory with tomato, mozzarella, basil and balsamic glaze, or lean sweet with fresh summer peaches and a drizzle of honey.
Summer Skewers
Whether you’re cheering from the sidelines, hosting a watch party or packing snacks for a long day at the fields, finger foods are a summer win. They’re easy to prep, easy to share and require no utensils, perfect for game day or any relaxed afternoon at home. From backyard hangouts to youth soccer tournaments, these crowd-pleasing bites keep things simple and satisfying.
Everything’s more fun on a stick, especially for kids. Skewers are easy to prep ahead and perfect for serving on the go. Mix and match proteins, fruits and veggies, and pair with a simple dipping sauce or dressing for a no-mess, no-fuss option.
Stuffed Favorites
Stuffed bites are perfect for popping in your mouth between plays. Try hummus-filled cherry tomatoes, creamy jalapeño poppers or sweet-and-savory bacon-wrapped dates stuffed with goat cheese. They’re small, flavorful and always a hit with a crowd. 1: 2: 3: 4: 5:
BLT Nachos
Prep: 15 minutes • Cook: 7 minutes
Serves: 8
1 package (16 ounces) thick-cut bacon, chopped
1 jar (15 ounces) queso blanco dip
1 bag (8 to 9 ounces) corn tortilla chips
2 Roma tomatoes, chopped
2 cups thinly sliced iceberg lettuce
3 green onions, thinly sliced
1/2 cup refrigerated prepared guacamole
1/2 cup sour cream
1. In large skillet, cook bacon over mediumhigh heat 7 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
2. In small saucepan, heat dip over medium heat 5 minutes or until heated through, stirring occasionally.
3. On large serving platter or rimmed baking pan, spread chips in even layer; drizzle with dip, then sprinkle with tomatoes, lettuce, onions and bacon. Top nachos with guacamole and sour cream. Makes about 12 cups.
Approximate nutritional values per serving (11/2 cups): 461 Calories, 29g Fat (8g Saturated), 61mg Cholesterol, 1261mg Sodium, 29g Carbohydrates, 3g Fiber, 1g Sugars, 0g Added Sugars, 23g Protein
Spice-Rubbed Pulled Chicken Soft Tacos
Prep: 25 minutes plus brining and standing
Grill: 2 hours • Serves: 6
1/2 cup kosher salt
21/2 pounds bone-in split chicken breasts
4 cups favorite wood chips
2 tsp. ancho chile powder
2 tsp. ground coriander
2 tsp. garlic powder
1 tsp. fresh ground black pepper
2 orange, red, or yellow bell peppers, halved lengthwise and seeded
12 soft taco flour tortillas, warmed
3 cups shredded romaine lettuce
1 can (15 ounces) black beans or pinto beans, drained and rinsed
1 cup crumbled queso fresco
1 cup sour cream
1 avocado, peeled, pitted and thinly sliced
1/2 cup fresh cilantro sprigs
Lime wedges and/or hot sauce for garnish (optional)
1. In medium saucepan or large bowl, stir salt and 2 quarts cold water until salt is dissolved. With skewer, poke several holes in skin side of chicken. Add chicken to salt brine; cover and refrigerate at least 2 or up to 4 hours, turning chicken once halfway through brining. Remove chicken from brine and pat dry with paper towels; discard brine.
2. In bowl, cover wood chips with warm water; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat. In small bowl, stir chile powder, coriander, garlic powder and black pepper; sprinkle on both sides of chicken.
3. Drain wood chips; place 2 cups wood chips on each of 2 (12-inchsquare) sheets aluminum foil. Loosely wrap foil around wood chips; with skewer, poke holes in foil to vent. Place 1 foil packet under grill rack over lit burner. Place chicken, bone side down, on hot grill rack over unlit part of grill; cover and cook 1 hour. Replace used foil packet with second foil packet; rotate chicken and add peppers, cut side down, over unlit part of grill. Cover and cook 1 hour or until internal temperature of chicken reaches 165°. Transfer chicken and peppers to cutting board; loosely tent with aluminum foil and let stand 15 minutes.
4. With fingers, pull chicken off bones in long, bite-size shreds; thinly slice bell peppers.
5. Serve chicken in tortillas topped with lettuce, beans, queso fresco, sour cream, avocado, cilantro and bell peppers garnished with lime wedges and/or hot sauce, if desired. Makes 12 tacos.
Approximate nutritional values per serving (2 tacos): 742 Calories, 33g Fat (11g Saturated), 107mg Cholesterol, 2085mg Sodium, 70g Carbohydrates, 8g Fiber, 4g Sugars, 0g Added Sugars, 42g Protein
Hot Pepper Cheese-Stuffed Sliders
Prep: 20 minutes
Grill/Cook: 8 minutes • Serves: 6
11/2 pounds 80% lean ground beef
2 Tbsp. Worcestershire sauce
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 (8-ounce) block pepper Jack cheese, cut into 12 (1/2-inch) cubes Nonstick cooking spray
12 slider buns
1 Tbsp. olive oil
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
3/4 cup baby arugula
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently mix beef, sauce, salt and pepper; do not overmix. Divide beef mixture into 24 balls; flatten into 1/4-inch-thick patties. Place 1 cheese cube in center of 12 patties; top with remaining 12 patties. Pinch edges of patties together to seal; use hands to round edges. Make shallow indentation in center of each patty; spray with cooking spray.
2. Place patties on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 160°, turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cook 1 minute or until lightly toasted.
3. In large skillet, heat oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently.
4. Serve sliders in buns topped with arugula and onion mixture.
Approximate nutritional values per serving (2 sliders): 690 Calories, 26g Fat (9g Saturated), 87mg Cholesterol, 1259mg Sodium, 74g Carbohydrates, 2g Fiber, 7g Sugars, 6g Added Sugars, 37g Protein
OUR BEST FLAVOR. YOUR BEST BREAKFAST.
Make chicken your go-to protein this summer. Find delicious recipes at SandersonFarms.com/recipes or scan for the full Chicken Pesto Pasta recipe.
America's 250th
If you’re looking to celebrate America’s 250th in true red, white and blue style, we’ve got you covered. From backyard classics to festive sweets, these recipes are all about bringing people together and honoring the flavors we love most. Whether you’re hosting a big summer bash or keeping things simple with family, you’ll find plenty of inspiration to make your table feel full of color, flavor and a little extra pride.
Grilled Jalapeño Popper BaconWrapped Hot Dogs
Prep: 20 minutes plus soaking Grill: 12 minutes • Serves: 8
12 wooden toothpicks
1/2 (8-ounce) package cream cheese, softened
2 jalapeño peppers, 1 finely chopped and 1 thinly sliced crosswise
1/3 cup shredded sharp Cheddar cheese
1/2 tsp. garlic powder
8 beef hot dogs
8 slices bacon (not thick-cut)
Nonstick cooking spray
8 hot dog buns
1 Roma tomato, chopped
Thinly sliced green onions for garnish (optional)
1. Prepare outdoor grill for direct grilling over low heat; soak toothpicks in water 20 minutes. In medium bowl, stir cream cheese, chopped jalapeño, Cheddar cheese and garlic powder. Makes about 1 cup cream cheese mixture.
2. Wrap each hot dog with 1 slice bacon, securing ends with toothpicks; spray with cooking spray. Transfer cream cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors and pipe into buns.
3. Place hot dogs on hot grill rack; cover and cook 12 minutes or until bacon is crisp, turning 1/4 turn every 3 minutes. About 3 minutes before hot dogs are done, place buns, cut side up, on hot grill rack; cover and cook 3 minutes or until grill marks appear.
4. Remove toothpicks from hot dogs; serve in buns topped with tomato, remaining sliced jalapeño and onions, if desired. Makes 8 hot dogs.
Approximate nutritional values per serving (1 hot dog): 404 Calories, 25g Fat (10g Saturated), 55mg Cholesterol, 907mg Sodium, 28g Carbohydrates, 1g Fiber, 5g Sugars, 3g Added Sugars, 15g Protein
Summer Corn, Potato & Basil Salad
Prep: 15 minutes plus chilling
Cook: 10 minutes • Serves: 4
1 pound baby red potatoes, cut into bite-size pieces
2 Tbsp. olive oil mayonnaise
2 Tbsp. stone ground mustard
2 Tbsp. white wine vinegar
1 Tbsp. minced shallot
1/4 tsp. salt
1/8 tsp. ground black pepper
2 ears sweet corn, husks and silks removed, kernels cut from cobs or 1 cup thawed frozen sweet corn
2 slices bacon, cooked and finely chopped
1/3 cup chopped fresh basil
1. In large covered saucepot, heat potatoes and enough water to cover by 1 inch to a boil over high heat; reduce heat to medium and simmer, uncovered, 10 minutes or until fork-tender. Drain potatoes; cool slightly and transfer to large bowl.
2. In small bowl, stir mayonnaise, mustard, vinegar, shallot, salt and pepper. Makes about 1/2 cup mayonnaise mixture.
3. Fold corn, bacon, basil and mayonnaise mixture into potatoes; cover and refrigerate at least 1 hour. Makes about 4 cups potato salad.
Approximate nutritional values per serving (1 cup): 190 Calories, 6g Fat (1g Saturated), 10mg Cholesterol, 470mg Sodium, 27g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 6g Protein
Yankee-Style Baked Beans
Prep: 15 minutes
Bake: 1 hour • Serves: 8
3 slices smoked bacon, cut into 1/2-inch pieces
3 cans (15 ounces each) great Northern beans or navy beans, undrained
1/2 cup chopped yellow onion
1/3 cup maple syrup
1/3 cup packed brown sugar
1 Tbsp. spicy brown or Dijon mustard
1/2 tsp. ground black pepper
1. Preheat oven to 350°. In large skillet, cook bacon over medium-high heat 3 minutes or until partially cooked, stirring frequently; with slotted spoon, transfer to paper towel-lined plate to drain.
2. In medium bowl, stir remaining ingredients and bacon; transfer to 8-inch square or 2-quart baking dish and bake 1 hour or until top is browned and sauce is thickened. Makes about 5 cups.
Approximate nutritional values per serving (about 5/8 cup): 265 Calories, 1g Fat (0g Saturated), 2mg Cholesterol, 642mg Sodium, 52g Carbohydrates, 8g Fiber, 20g Sugars, 17g Added Sugars, 8g Protein
Mixed Berry Pretzel Tart
Prep: 20 minutes plus cooling and chilling • Bake: 10 minutes
Serves: 8
Crust
3 cups pretzel sticks
1/2 cup unsalted butter (1 stick)
1/3 cup packed light brown sugar
Filling
3/4 cup cold heavy cream
1 package (8 ounces) cream cheese, softened
1/3 cup granulated sugar
1 1/2 tsp. vanilla extract
Topping
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
1/4 cup fresh raspberries
1 Tbsp. granulated sugar
Crust
1. Preheat oven to 350°. In food processor, pulse pretzels 15 times or until a few large crumbs remain. In large microwave-safe bowl, heat butter in microwave oven on high 45 seconds or
until melted; stir in brown sugar and pretzels. Firmly and evenly press pretzel mixture into bottom and up sides of 9-inch pie plate (it should be tightly packed); bake 10 minutes or until lightly browned. Cool crust completely on wire rack.
Filling
2. In large bowl, with mixer on low speed, beat cream 1 minute; increase speed to medium-high and beat 2 minutes or until soft peaks form. Transfer to small bowl.
3. In same large bowl, with mixer on medium speed, beat cream cheese, granulated sugar and vanilla extract 2 minutes or until smooth; with rubber spatula, gently fold in whipped cream. Spread filling into crust; refrigerate 1 hour or until set.
Topping
4. In small bowl, stir blueberries, strawberries, raspberries and granulated sugar; let stand 30 minutes, stirring occasionally.
5. Top pie with berry mixture; cut into 8 slices.
Approximate nutritional values per serving (1 slice): 428 Calories, 29g Fat (18g Saturated), 84mg Cholesterol, 469mg Sodium, 38g Carbohydrates, 1g Fiber, 19g Sugars, 15g Added Sugars, 5g Protein
4 Simple Ways to Add a Patriotic Touch to Everyday Dishes
Celebrating America’s 250th anniversary this summer doesn’t have to mean planning a whole new menu. It’s easier than you think. The foods you already love are halfway there. With a few quick, colorful upgrades, you can turn everyday favorites into festive, red-white-and-blue dishes that feel thoughtful, celebratory and ready for the moment.
1. Start with Color
The fastest way to set the tone? Add berries. Strawberries, blueberries and raspberries instantly bring a patriotic pop. Toss them into a spinach salad with feta, layer them into yogurt parfaits, or pile them over whipped cream for a simple treat that feels intentional and festive.
2. Give Classic Sides a Fresh Twist
No need to swap recipes; just refresh what you’re already making. Mix red and purple cabbage into coleslaw, stir cherry tomatoes into grilled corn, or scatter a handful of berries onto a mozzarella and tomato platter. Small touches like these make familiar sides feel fresh and just a little more special.
3.
Sip & Celebrate
Drinks are one of the easiest ways to get festive. Freeze berries into ice cubes for a quick color boost, or add strawberries and mint to sparkling water for a light and refreshing drink. It takes just minutes but elevates the whole spread.
4. Finish with Something Sweet
Keep dessert simple. Add red, white and blue sprinkles to cookies or brownies, dip strawberries in white chocolate and sprinkle with blue sugar or top cupcakes with whipped cream and berries. Short on time? Even just arranging treats on a red, white, and blue platter delivers a festive finish.
Patriotic Ice Cream Sandwiches
Prep: 20 minutes plus freezing • Serves: 16
4 packages (5.3 ounces each) rectangular shortbread cookies (32 cookies)
1 1/2 cups vanilla bean ice cream, slightly softened
2 Tbsp. blue sugar sprinkles
2 Tbsp. red sugar sprinkles
1. Line rimmed baking pan with parchment paper; place in freezer. For each sandwich, spread underside of 1 cookie with ice cream; top with 1 cookie, underside down. Sprinkle half of the edges of ice cream with blue sprinkles; sprinkle remaining half with red sprinkles, gently shaking off excess, and place on prepared pan in freezer. Repeat with remaining cookies, ice cream and sprinkles to make 15 more sandwiches; freeze sandwiches at least 1 hour or up to overnight. Makes 16 sandwiches.
Approximate nutritional values per serving (1 sandwich): 233 Calories, 14g Fat (9g Saturated), 36mg Cholesterol, 128mg Sodium, 26g Carbohydrates, 0g Fiber, 10g Sugars, 108g Added Sugars, 2g Protein
Chef Tip
Cut pound cake and store in an airtight container at room temperature up to 1 day ahead. Toss berries with sugar and prepare pudding, and refrigerate up to 1 day ahead.
Red, White & Blue Trifle
Prep: 30 minutes plus chilling • Serves: 16
2 packages (16 ounces each) fresh strawberries, hulled and sliced
3 packages (4.4 ounces each) fresh blueberries
2 packages (6 ounces each) fresh raspberries
2 Tbsp. granulated sugar
1 package (3.4 ounces) cheesecake or coconut flavored instant pudding & pie filling
2 cups whole milk
2 cups heavy cream
1/4 cup powdered sugar
1 tsp. vanilla extract
2 (10 to 12-ounce) pound cakes, cut into 1-inch cubes
1. Reserve half the strawberries, and 1/4 cup each blueberries and raspberries. In large bowl, toss sugar and remaining strawberries, blueberries and raspberries; refrigerate.
2. Prepare pudding with milk as label directs; cover and refrigerate.
3. In large bowl, beat cream, powdered sugar and vanilla extract on low speed 2 minutes. Increase speed to medium-high; beat 5 minutes or until stiff peaks form. Gently fold whipped cream into pudding.
4. In bottom of 3- to 4-quart glass trifle dish, layer 1/2 each of the pound cake, berry mixture and pudding mixture; repeat layers once. Arrange reserved strawberries, blueberries and raspberries over top; cover and refrigerate at least 2 or up to 4 hours. Makes about 14 cups.
Approximate nutritional values per serving (7/8 cup): 351 Calories, 19g Fat (9g Saturated), 60mg Cholesterol, 262mg Sodium, 42g Carbohydrates, 3g Fiber, 28g Sugars, 20g Added Sugars, 5g Protein
America's 250th cont'd
Liberty Poke Cake
Prep: 20 minutes plus cooling and chilling
Bake: 25 minutes • Serves: 16
Nonstick cooking spray
1 package (15.25 ounces) white cake mix
3 large eggs
1/2 cup vegetable oil
1/2 cup fresh orange juice
1/2 cup granulated sugar
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1/2 cup unsalted butter (1 stick), softened
3 Tbsp. whole milk
1 tsp. vanilla extract
1/2 cup blueberries
1 1/2 cups thinly sliced strawberries
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Prepare cake with eggs, oil and 1 cup water as label directs in prepared dish.
2. In small saucepan, heat orange juice, granulated sugar and 2 tablespoons water to a simmer over medium-high heat; cook 2 minutes or until sugar is dissolved, stirring occasionally. With end of wooden spoon, poke evenly spaced holes in warm cake; pour juice mixture over cake, spreading with rubber spatula. Cool 15 minutes; cover and refrigerate
at least overnight or up to 1 day before serving.
3. In large bowl, with mixer on low speed, beat cream cheese, powdered sugar, butter, milk and vanilla extract 2 minutes; increase speed to medium-high and beat 5 minutes or until light and fluffy. With rubber spatula, spread frosting over cake.
4. Arrange blueberries in shape of a rectangle in top left corner of cake; arrange strawberries in rows across the rest of the cake in alternating stripes of strawberries and frosting to create “American flag.”
5. Cut cake into 16 pieces.
Approximate nutritional values per serving (1 piece): 355 Calories, 15g Fat (9g Saturated), 65mg Cholesterol, 266mg Sodium, 54g Carbohydrates, 0g Fiber, 42g Sugars, 40g Added Sugars, 3g Protein
America's 250th word find! Kids Club
Celebrate big, kid-style! This section is all about easy, hands-on fun everyone can enjoy together. Dive into a playful puzzle, then head to the kitchen to make Frozen Tropical Bark, a cool, colorful treat that’s perfect for summer. It’s all about simple moments, shared laughs and a little creativity along the way.
Frozen Tropical Bark
Prep: 10 minutes plus freezing • Serves: 24
2 1/2 cups low-fat vanilla yogurt
1/2 cup finely chopped frozen mango chunks
2 Tbsp. agave syrup
1/4 cup chopped banana chips
1/4 cup coconut chips
3 Tbsp. finely chopped dried pineapple
2 Tbsp. mini dark chocolate chips
1. Line 81/2 x 11-inch baking dish with aluminum foil extending 2 inches over opposite sides of dish.
2. In large bowl, stir yogurt, mango and syrup; spread in prepared dish. Sprinkle with banana chips, coconut chips, pineapple and chocolate chips; cover with plastic wrap and freeze at least 5 hours or until firm. Use foil to lift bark from dish; remove foil and cut bark into 24 squares.
Approximate nutritional values per serving (1 square): 48 Calories, 1g Fat (1g Saturated), 2mg Cholesterol, 14mg Sodium, 9g Carbohydrates, 0g Fiber, 6g Sugars, 4g Added Sugars, 1g Protein
Chef Tip
Tropical trail mix can be substituted for the dried fruit and chocolate chips.
GROW L E T THEM
no MONKEY business
artificial sweeteners no high-fructose cornsyrup no colorsorflavors from sourcesartificial no
Fiber NUTRIENTS FOR GROWING KIDS
Summer break should be all about fun-not food insecurity. When school’s out, many Kansas City kids lose access to the lunches they count on. Join us in filling the gap by participating in Price Chopper’s No School = No Lunch program.
This summer, visit your local Price Chopper and donate at checkout to help feed hungry kids.
