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GATHERINGS Spring 2020


BERRY page 6

Spring Celebrations page 22 Game Day Greats page 32 Tex-Mex Faves page 40

Happy Springtime, Kansas City! As everything is turning green and coming back to life, it feels a bit like we do as well. We have some great ideas in store for you as you gather together with friends and family to celebrate this bright new season!

We’re kicking things off with some Very Berry recipes – sweet treats that take advantage of the fresh crop of berries you’ll see in

stores throughout spring and summer. Almost any recipe included in this issue would work well for an Easter meal. Many families are opting for nontraditional menus to celebrate the holiday. For a classic touch, try our Easter Eggs recipes. These are great

any time of day, but would work beautifully for a nice family brunch. We also know those Spring Celebrations seem to pop up

all throughout the season, so we’ve included lots of recipes that work well for Easter, Mother’s Day, or a casual Sunday evening

visiting friends. We couldn’t be more excited for the delayed return of the Royals and Sporting KC, so we’ve included some Game Day Greats recipes – perfect for tailgating or cheering from the couch. You can’t go wrong with our Tex-Mex Faves. These are sure to please the whole family, and they’re so versatile you can easily put your own spin on them. Last but certainly not least, parents and kids can team up to make our Kids Club recipe – bright and colorful Cake Donuts with Glaze.


Very Berry

Brown Sugar Peach Parfait with Smashed Raspberries & Salted Graham Cracker Crumble

No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries

16 Easter Eggs

Berry Tiramisu


Ham & Egg Cups


Open-Faced Butternut Squash & Kale Omelet

Strawberry-Kiwi Margarita

Fresh Fruit Tarts

Apricot-Mustard & Herbed Panko Ham

Grilled Vegetable Pasta Salad

Sautéed Asparagus with Garlic

Blue Cheese Coleslaw


Easy Buffalo Chicken Wings

Popcorn Steak Bites with Buttermilk-BBQ Dip


Jalapeño-Chicken Slow Cooker Shrimp-Jalapeño Quesadillas Popper Dip

Zabaglione with Fresh Berries

Deviled Eggs

Hash Brown & Egg Bake

BB Collins

Garden to Glass

Chicken & Black Bean Burritos

TomatilloAvocado Dip

Spring Celebrations

Game Day Greats

Sliders Three Ways Super Guacamole

StrawberryRhubarb Pie

Pulled Chicken Tacos Three Ways

Buffalo-Ranch Snack Mix

Raspberry Mint Julep

Tex-Mex Faves

Sheet Tray Steak Fajitas

Tex-Mex Pork Meatballs

Kids Club

Cake Donuts with Glaze

We want to see what you create! Tag us on instagram using #mypricechopper and let us know which recipes you tried.

Two new ways to start your day

©2020 Chobani, LLC

Try Chobani™ Coffee Creamer, made from farm-fresh cream. Or Chobani™ Oat, made from wholesome oats.

More than 1/2 of the daily recommended

Whole Grain*


9 Vitamins and Minerals

Good Source of Fiber

5g of total fat per serving

No Artificial

flavors or colors from artificial sources





Create a Fiesta at Home!


BERRY Fresh berry season is upon us! Get the most out of this year with these tasty ideas.

BROWN SUGAR PEACH PARFAIT with Smashed Raspberries & Salted Graham Cracker Crumble INGREDIENTS • • • • • • • • •

4 sheets cinnamon graham crackers ¼ cup all-purpose flour ½ tsp salt 6 tbsp unsalted butter, melted 2 ripe peaches, halved, pitted and sliced 2 tbsp packed light brown sugar 1½ tbsp fresh lemon juice 1 cup fresh raspberries 1½ cups thawed frozen whipped topping


2. 3. 4.

Preheat oven to 325°. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, flour, and salt until fine crumbs form; transfer to medium bowl and stir in 4 tablespoons melted butter. Spread graham cracker mixture on prepared pan. Bake 13 minutes or until golden brown, rotating once; cool. In medium bowl, toss peaches, sugar, 1 tablespoon lemon juice and remaining 2 tablespoons butter. Heat large skillet over medium heat; add peach mixture and cook 5 minutes or until peaches are soft. Cool slightly. In small bowl, with fork, mash raspberries and remaining ½ tablespoon lemon juice. In 4 (5-ounce) glasses (or serving container of your choice), layer peaches, whipped topping, raspberry mixture and graham cracker crumble.

SPRING 2020 | very berry | 7

8 | very berry | SPRING 2020

NO-BAKE MINI CHOCOLATE CHEESECAKES with Chocolate Covered Strawberries INGREDIENTS • • • • • • • • • • • •

12 standard silicone baking cups or 12 paper baking cups ¾ cup graham cracker crumbs 2 tbsp granulated sugar 2 tbsp unsalted butter, melted 1 package (8 ounces) cream cheese, softened ½ cup powdered sugar 1/ 3 cup hazelnut spread ¼ cup heavy cream 1 tsp vanilla extract 1 cup dark chocolate chips 1 tbsp vegetable oil 12 strawberries


3. 4.

Line standard-size muffin pan with baking cups; if using paper cups, spray with nonstick cooking spray. In medium bowl, stir graham cracker crumbs, granulated sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes. In large bowl, beat cream cheese, powdered sugar and hazelnut spread with mixer on medium speed 2 minutes or until incorporated. Add cream and vanilla extract; beat on medium-high speed 2 minutes or until light and fluffy. Divide cheese mixture into baking cups; freeze at least 2 hours or up to overnight. Remove cheesecakes from baking cups. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Working with 1 strawberry at a time, hold strawberry by the top and dip in chocolate to coat; place on top of 1 cheesecake. Repeat with remaining strawberries and cheesecakes. Reheat melted chocolate as necessary if it begins to harden. Refrigerate cheesecakes 10 minutes or until chocolate hardens. Makes 12 cheesecakes.

SPRING 2020 | very berry | 9

BERRY TIRAMISU INGREDIENTS • • • • • • • • • • • •

2 pounds fresh strawberries, quartered ½ cup plus 1 tbsp granulated sugar 18 ounces raspberry jam ¼ cup fresh orange juice 1 tbsp orange zest 1½ cups heavy cream 16 ounces mascarpone cheese, softened 1 tbsp orange extract 2 cups refrigerated orange juice 1 package (17.6 ounces) ladyfingers 12 ounces fresh blueberries 12 ounces fresh raspberries

DIRECTIONS 1. 2. 3. 4.

5. 6.

In large bowl, toss strawberries with 1 tablespoon sugar; let stand at room temperature. Meanwhile, in small sauce pot, heat jam, fresh orange juice, and zest over medium heat 4 to 5 minutes or until jam melts, stirring occasionally; cool. In large bowl, with mixer, beat cream and remaining ½ cup sugar on medium-high speed 3 to 4 minutes or until soft peaks form. Add mascarpone and orange extract, and beat on low speed 1 minute or just until combined. In wide, shallow bowl, place 2 cups orange juice. Submerge each ladyfinger, 1 at a time, in juice, then transfer each ladyfinger to the bottom of 13 x 9-inch baking dish; pack ladyfingers close together and tear to fit as necessary to cover the bottom of dish. You should use about 21 ladyfingers. Add blueberries and raspberries to bowl with strawberry mixture; gently toss to combine. With back of large spoon, evenly spread half the jam mixture over ladyfingers layer; evenly spread half the mascarpone mixture over jam and sprinkle with half the berry mixture. Repeat layers with remaining ingredients. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.


Kosher salt Lime wedges Ice 6 ounces (3/4 cup) gold or silver tequila 2 ounces (1/4 cup) orange-flavored liqueur such as Cointreau, Grand Marnier, or triple sec 3 cups sliced fresh strawberries 1 cup chopped peeled kiwi plus additional for garnish ¼ cup fresh lime juice ¼ cup granulated sugar


Spread salt on plate. Run lime wedges around rims of 4 margarita glasses to dampen; dip rim of glasses into salt to coat. Add ice to glasses. Add tequila, orange-flavored liqueur, strawberries, kiwi, lime juice, and sugar to blender; purée on high speed until smooth. Pour margarita into prepared glasses; garnish each with kiwi, if desired.

10 | very berry | SPRING 2020




Shells •

12 sheets (9 x 14 inches each) phyllo dough, thawed Butter cooking spray

Filling • • • •

1 package (8 ounces) Neufchâtel cheese, softened ¼ cup powdered sugar 1 tbsp reduced fat sour cream ½ tsp pure vanilla extract

Topping • •

½ cup apple jelly 2 2/ 3 cups fresh fruit: raspberries, blueberries, sliced bananas, sliced kiwi, and/or Mandarin oranges, in light syrup, drained

Shells 2.

Preheat oven to 375°. Unwrap and unroll phyllo dough; cover phyllo dough with clean damp towel to prevent drying. Transfer 1 sheet to work surface and spray lightly with cooking spray, keeping remaining sheets covered with damp towel. Repeat 5 times, placing sheets on top of first layer, for a total of 6 layers; cut into 4 equal size rectangles. Form each into 4 muffin cups in muffin pan, pressing firmly against bottom and sides. Repeat with 6 more phyllo dough sheets and cooking spray. Bake 8 to 10 minutes or until lightly browned. Let cool.

Filling 3.

In small bowl, with rubber spatula, fold together all ingredients. With whisk, stir filling until well combined.

Topping 4. 5.

In small saucepan, melt jelly. Do not let boil. Transfer filling to large zip-top plastic bag with bottom corner snipped off (or use a spoon), and evenly divide filling into shells. Arrange fruit of choice over filling and brush fruit with jelly.

SPRING 2020 | very berry | 11


2½ cups all-purpose flour 1 tbsp granulated sugar 1 tsp kosher salt 1 cup cold unsalted butter, diced 2/ 3 cup ice water 4 cups hulled and halved strawberries 3 cups chopped fresh rhubarb

• • • • • • •

1 cup packed light brown sugar ¼ cup plus 2 tablespoons cornstarch 2 tsp lemon zest 1½ tsp ground cinnamon Nonstick baking spray 1 large egg 1 tbsp heavy cream


2. 3.

4. 5.

In food processor, pulse flour, sugar, and salt until combined; scatter butter over flour mixture and pulse until it resembles pea-sized crumbs. Add ice water, 1 tablespoon at a time, pulsing twice after each addition until mixture holds together when pinched between fingers. Shape dough into 2 equalsized disks; wrap with plastic wrap and chill at least 1 hour or up to 1 day. In medium bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon zest, and cinnamon until combined. Preheat oven to 375°. Spray 9-inch pie pan with baking spray. Roll out 1 disk of dough between parchment paper to 1/8-inch thick; transfer to prepared pie pan. Lightly press dough onto bottom and sides of pan; spread strawberry-rhubarb filling into prepared crust. Roll out remaining disk of dough to 1/8-inch thick and place over filling; with scissors, leaving ¾-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to form a seal. In bowl, whisk together egg and cream. Brush top of pie with egg mixture until covered. Cut four 2-inch vents in top crust. Bake pie 1 hour 20 minutes; cool slightly, then refrigerate overnight before cutting into 8 slices.

NOTE To make the top crust with flower cutouts: After adding strawberryrhubarb filling into prepared crust, flute edges of bottom crust in pan. Roll out remaining disk of dough between parchment paper to 1/8-inch thick; working quickly to maintain temperature of dough, cut out flowers from dough with a flower-shaped cutter. Place flower cutouts over strawberry-rhubarb filling in desired design.


• • • • • •

6 large egg yolks, at room temperature 1/ 3 cup granulated sugar Pinch of salt ½ cup Marsala wine 3 cups blackberries, blueberries, raspberries, and/or strawberries Mint leaves for garnish, optional



In medium sauce pot, heat 1-inch water to boiling over medium-high heat; reduce heat to low to maintain a simmer. In medium heat-safe bowl that fits just inside or slightly above sauce pot (bottom of bowl should not touch water), add yolks, sugar, and salt. With hand mixer on medium speed or whisk, beat egg mixture 2 to 3 minutes or until pale yellow and frothy. Place bowl in sauce pot over simmering water; holding bowl with kitchen towel, add wine and beat 8 minutes or until mixture becomes thick and holds a ribbon when beaters are lifted. Remove bowl from heat occasionally to prevent yolk mixture from curdling. Makes about 6 cups. Into 6 martini or parfait glasses, evenly divide berries. Spoon warm zabaglione into glasses over berries; garnish with mint leaves, if desired.

NOTE To serve chilled, after removing bowl from heat, beat zabaglione mixture 5 minutes longer or until cooled to room temperature; fold in ½ cup heavy cream that has been whipped to soft peaks and refrigerate up to 6 hours.



Did you ®




with 6g from milk and 5g from cereal



*After eating one bowl of Frosted Mini-Wheats with 2% milk at least half of adults had a lower desire to eat than before breakfast for 3 ½ hours



5g OF SUGAR or less

Enjoy delicious Simply Orange®

Honestly Simple® ©2018 Simply Orange Juice Company.

XX | section | SPRING 2020


easter G G


Your hunt for delicious egg recipes is over!

Fill your basket with everything you need to make these delicious recipes and enjoy the eggy goodness.

deviled eggs INGREDIENTS • • • • • •

12 large eggs ½ cup mayonnaise 2 tbsp chopped fresh chives ½ tsp ground mustard ½ tsp salt 1/ 8 tsp white pepper



Heat large covered sauce pot of water to boiling over high heat. Carefully lower eggs into water with large spoon; cook 10 minutes. Remove sauce pot from heat; let stand 4 minutes. Transfer eggs to bowl filled with ice and cold water; let stand 3 minutes or until cool enough to handle. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl. With fork, mash yolks until smooth; stir in mayonnaise, chives, mustard, salt, and pepper until well combined. Spoon yolk mixture into egg white halves.

add flavor

To create different varieties, divide yolk mixture into smaller bowls. Add desired flavor combo stir-ins to each bowl and evenly spoon yolk mixture into egg white halves; top with flavor combo toppings. ITALIANO

Pesto (stir-in) + Sundried Tomato + Pine Nuts + Parmesan Cheese + Parsley


Bacon (stir-in + topping) + Lettuce + Tomato


Ham (stir-in + topping) + Swiss Cheese (stir-in) + Pickle + Stone Ground Mustard + Banana Pepper

LUCKY IRISH Corned Beef (stir-in + topping) + Swiss Cheese (stir-in) + Russian Dressing + Scallions CURRIED Curry Powder (stir-in + topping) + Toasted Pecans + Chives CRABBY

Lump Crab Meat (stir-in + topping) + Cocktail Sauce + Fresh Jalapeño + Lemon Zest


Guacamole (stir-in) + Pickled Jalapeño + Taco Sauce + Cilantro + Lime Zest


Chili Garlic Sauce (stir-in) + Snap Peas + Sautéed Shiitakes + Sesame Seeds

SPRING 2020 | easter eggs | 17

hash brown & egg bake INGREDIENTS • • • • • • • • • • • • • • •

Nonstick cooking spray 4 slices hickory smoked bacon ½ medium red onion, chopped 6 white mushrooms, sliced ½ red bell pepper, sliced 1 can (14.5 ounces) diced tomatoes with garlic and onion, drained 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 11/4 tsp kosher salt 1 tsp ground black pepper ¾ tsp chopped fresh tarragon leaves 8 large eggs 12/ 3 cups whole milk 1 bag (20 ounces) refrigerated shredded hash browns 1 package (5 ounces) Boursin cheese, crumbled 2 green onions, sliced




Preheat oven to 325º. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. In large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp. Transfer to paper towels to drain and cool. Discard most bacon fat. Into same skillet, add onion and cook 5 minutes or until tender. Set aside ¼ cup onion. To remaining onion in skillet, add mushrooms and bell pepper, and cook 8 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat; stir in tomatoes, spinach, ¼ teaspoon salt, ¼ teaspoon pepper, and tarragon. In large bowl, mix eggs, milk, ½ teaspoon salt, and ½ teaspoon pepper. In medium bowl, mix hash browns, remaining ½ teaspoon salt, ¼ teaspoon pepper, and reserved onion. Press hash browns onto bottom and up sides of baking dish. Evenly spread pepper-onion mixture over hash browns. Crumble bacon over pepper-onion mixture and top with cheese. Pour egg mixture into baking dish. Bake 45 to 50 minutes or until center is set. Remove from oven; let stand 10 minutes. To serve, cut into squares and sprinkle with green onions.

NOTE To make ahead, cover assembled egg bake and refrigerate overnight. Bake, covered, at 350º for 30 minutes. Uncover and bake 35 to 40 minutes longer, or until center is set.

18 | easter eggs | SPRING 2020

ham & egg cups INGREDIENTS

• • • • • • • •

Nonstick cooking spray 8 slices (2/ 3-inch-thick) Deli ham ¾ cup crumbled feta cheese 1½ tbsp vegetable oil ½ cup pico de gallo plus additional for garnish (optional) 9 large eggs 1/ 8 tsp salt ¼ tsp ground black pepper


Preheat oven to 350°; spray muffin tin with nonstick cooking spray. Place 1 piece of ham in 8 muffin cups, pressing to form ham into a cup; evenly divide cheese into cups. In large skillet, heat oil over medium-high heat; add salsa and cook 1 minute, stirring occasionally. In medium bowl, whisk eggs, salt, and pepper; stir in pico de gallo. Evenly divide egg mixture into cups. Bake 22 minutes or until eggs are set and internal temperature reaches 145°, covering with aluminum foil if edges of ham cups are browning too quickly. Use a fork to remove cups from tin; serve warm topped with pico de gallo, if desired. Makes 8 cups.

SPRING 2020 | easter eggs | 19

open-faced butternut squash & kale omelet INGREDIENTS • • • • • • • • • •

4 slices smoked bacon, chopped ¾ cup diced butternut squash ½ cup chopped onion 1 tsp chopped fresh thyme leaves plus additional sprigs for garnish (optional) ¾ tsp salt ½ tsp ground black pepper 4 cups loosely packed kale 8 large eggs 1/ 3 cup half and half ¼ cup crumbled feta cheese


2. 3.

Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 8 minutes, stirring occasionally. Add squash, onion, thyme, ½ teaspoon salt, and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat. In medium bowl, whisk eggs, half and half, and remaining ¼ teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese. Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.

Breakfast is hot again and it wants you back.







Sargento® 100% real, natural cheese slices are the perfect touch for your favorite sandwich.

XX || spring 22 sectioncelebrations | SPRING 2020 | SPRING 2020


CELEBRATIONS These selections are perfect for your family’s Easter gathering or any warm Sunday afternoon gettogether with friends. We hope you enjoy the springtime flavors!

apricot-mustard & herbed panko


INGREDIENTS • • • • • • • • • • •

1 spiral sliced ham (7 to 8 pounds) 1½ cups apricot preserves 1 cup brown sugar ¼ cup Asian-style hot mustard 1 tbsp Worcestershire sauce ¾ cup panko breadcrumbs 2 tbsp chopped fresh chives 2 tbsp chopped fresh Italian parsley 2 tbsp unsalted butter, melted 2 tsp grated lemon zest ½ cup hot water





Place roasting rack in large roasting pan. Place ham cut side down on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour. In small saucepan, heat preserves, brown sugar, mustard, and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter, and zest. Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned. Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

NOTE Serve with coarse ground mustard, if desired.

24 | spring celebrations | SPRING 2020

grilled vegetable



• • • • •


• •

• • • • • •

16 ounces farfalle (bowtie) pasta 1 can (15 ounces) cannellini beans, drained and rinsed 2 garlic cloves, minced 2 tbsp olive oil ½ tsp salt 2 medium portobello mushrooms 2 yellow bell peppers, halved lengthwise and seeded 2 Roma tomatoes, halved lengthwise 1 bunch asparagus, ends trimmed 1 large onion, sliced ½-inch thick 2 tbsp balsamic vinegar 2 tbsp fresh thyme leaves ½ tsp ground black pepper


3. 4.

Prepare outdoor grill for direct grilling over medium-high heat. Heat large sauce pot of salted water to a boil over high heat. Add pasta and cook as label directs; drain and return to sauce pot. Add beans to sauce pot; cover to keep warm. In small bowl, whisk garlic, oil, and salt. In large bowl, gently toss mushrooms, bell peppers, tomatoes, asparagus, onion, and oil mixture. Place mushrooms, bell peppers, and onion on hot grill rack; cover and cook 5 minutes. Turn vegetables; place tomatoes and asparagus on hot grill rack. Cover and cook 5 minutes or until vegetables are just tender, turning tomatoes and asparagus once. Transfer vegetables to cutting board; coarsely chop. Add vegetables and any juices remaining on cutting board, vinegar, thyme, and black pepper to sauce pot with pasta mixture; toss gently to combine. Makes about 8 cups.

Made with nutritious ingredients Steady energy from tea

Make your meals

More Meaningful Grow your good this spring with our family of wholesome choices

your family will love.

2 servings of vegetables per 8 oz. glass

Made with vine-ripened tomatoes

Š 2020 Campbell Soup Company

26 | spring celebrations | SPRING 2020


INGREDIENTS • • • • • • • •

5 pounds asparagus (about 5 bunches), bottoms trimmed 6 tbsp olive oil 3 tsp butter 6 garlic cloves, finely chopped 1¼ tsp grated lemon zest ¾ tsp kosher salt ¾ tsp ground black pepper Lemon slices for garnish, optional




Heat large covered sauce pot of salted water to boiling over high heat. Add 1/ 3 of the asparagus to water and cook 1 minute. With tongs, immediately transfer asparagus to large bowl filled with ice water. Once cooled, drain asparagus. Repeat process 2 times, returning water to boiling before adding asparagus. In large skillet, heat 2 tablespoons oil and 1 teaspoon butter over medium-high heat. Add 1/ 3 of the garlic and cook 20 seconds, stirring constantly and being careful not to let garlic burn. Add 1/ 3 of the asparagus and cook 3 to 5 minutes or until asparagus is tender-crisp and heated through, stirring frequently. Transfer asparagus to large bowl; keep warm. Repeat process 2 times. Toss asparagus with lemon zest, salt, and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.


Blue Cheese Dressing • • • • • • • • • •

1 container (5 ounces) crumbled blue cheese 2 garlic cloves, crushed with press 1 cup mayonnaise ¼ cup apple cider vinegar ¼ cup sour cream 3 tbsp fresh lemon juice 1 tsp salt 1 tsp Tabasco sauce 1 tsp Worcestershire sauce ½ tsp ground black pepper

• • •

2 bags (14 ounces each) packaged pre-cut coleslaw mix 4 green onions, sliced 1 cup halved grape tomatoes



Blue Cheese Dressing 1.

In medium bowl, whisk together all ingredients until well combined.

Coleslaw 2. 3.

In large bowl, toss all ingredients. Add dressing and toss until well combined. Let stand at least 10 minutes before serving. Toss asparagus with lemon zest, salt, and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.

SPRING 2020 | spring celebrations | 27




recipes serve 1

Stir a 1:1 ratio of sugar to water in a small saucepan (i.e., 1 cup sugar to 1 cup water). Heat the sugar mixture just to boiling, then reduce the heat and let it simmer until the mixture is clear; do not stir.


BB COLLINS (blueberry & basil)





• • •

• • • • •

• • •

5 fresh raspberries plus additional for garnish 5 small mint leaves plus sprig for garnish 1½ teaspoons simple syrup 2 fluid ounces bourbon whiskey such as Woodford Reserve (¼ cup)


In cocktail shaker or glass, muddle raspberries, mint leaves, and simple syrup. Add bourbon; stir well and strain into a julep or cocktail glass filled with ice. Garnish with mint sprig and raspberries.

8 fresh blueberries plus additional for garnish 3 basil leaves plus sprig for garnish 1 tablespoon simple syrup 2 fluid ounces vodka (¼ cup) 1½ tablespoons fresh lemon juice 3 fluid ounces club soda (1/ 3 cup)


In cocktail shaker or glass, muddle blueberries, basil, and simple syrup. Add ice, vodka, and lemon juice; shake and strain into Collins or tall, narrow glass filled with ice. Top off with club soda; garnish with basil leaf and blueberries.

3 fresh strawberries plus additional for garnish 2 sprigs tarragon plus sprig for garnish 1 tablespoon simple syrup 2 fluid ounces gin such as Hendricks (¼ cup) 1½ tablespoons fresh lime juice


In cocktail shaker or glass, muddle strawberries, tarragon, and simple syrup. Add ice, gin, and lime juice; shake and strain into coupe or sparkling wine glass. Garnish with tarragon sprig and strawberries.

NOTE To muddle the drinks, use a muddler – a long stick similar to a pestle used to mash fruits, herbs, and spices in the bottom of a cocktail shaker or glass.


Grilled Harissa Chicken INGREDIENTS ½ cup plain yogurt ¼ cup olive oil 3 tbsp harissa paste 2 tbsp Better Than Bouillon® Roasted Chicken Base 1 tbsp honey 1 tbsp lemon juice 2 lbs boneless skinless chicken breasts or thighs INSTRUCTIONS Whisk together ingredients and pour mixture into a plastic bag. Add chicken and massage to coat evenly. Let stand at room temperature for 20 minutes or refrigerate up to 4 hours. Grease grill grates and preheat grill to medium heat. Remove chicken from marinade, shaking off excess. Discard used marinade. Place chicken on grill and reduce temperature to medium. Cook, turning once, for 15 to 20 minutes or until well marked and cooked through. Let stand for 5 minutes before serving. Serves 4

For this and other recipes, visit BetterThanBouillon.com

2020 Southeastern Mills, Inc.



Find recipes at www.kcmasterpiece.com/recipes

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32 | game day greats | SPRING 2020

Mexicali Style

Buffalo Style

Rancher Style

GAME DAY GREATS Whether you’re tailgating or watching the game from home, these crowd-pleasers are great for game day festivities.


• • • •

Nonstick cooking spray 2 pounds 90% lean ground beef 1/ 3 cup plain breadcrumbs 12 slider buns, dinner rolls or small sweet Hawaiian rolls, heated according to package directions


RANCHER STYLE • • • • • •


• • • •


1 package (2.1 ounces) fully cooked bacon, finely chopped 1 package (1 ounce) ranch salad dressing and seasoning mix ¼ cup chives, finely chopped ½ red bell pepper, finely chopped ½ cup sour cream 6 slices American cheese

3 green onions, thinly sliced ½ cup Buffalo wings sauce 1½ tsp celery salt 4 ounces blue cheese, crumbled




Shredded carrots Sliced green onions Additional Buffalo wings sauce

Thinly sliced Roma tomatoes Ranch dressing



• •


• • • • • • •

1 can (4 ounces) diced mild green chiles, drained 1 package (1.25 ounces) taco seasoning mix ½ small red onion, finely diced ½ cup drained canned, fresh or thawed frozen corn 1 cup shredded pepper Jack cheese


Thinly sliced avocado or Super Guacamole (see below) Salsa

Preheat oven to 425°. Spray 13 x 9-inch metal baking pan with nonstick cooking spray. In large bowl, gently mix beef, breadcrumbs and desired style ingredients (Rancher, Buffalo, or Mexicali), except buns, cheese, and toppings, until just combined; do not overmix. Evenly press beef mixture into prepared pan. Bake 25 to 30 minutes or until internal temperature of beef mixture reaches 160°. Re-move pan from oven; carefully drain liquid from pan. Evenly sprinkle beef mixture with cheese and bake 3 to 5 minutes longer or until cheese melts. Cut into 12 equal burgers and serve on buns with toppings of choice, if desired.


• • •

• •




2 small vine-ripened tomatoes, coarsely chopped ¾ cup chopped green onions (about 5) 1 tbsp chopped fresh cilantro plus ½ cup packed leaves 12 ounces frozen sweet peas, thawed 3 garlic cloves 2 medium ripe avocados, pitted and peeled 1 large jalapeño pepper, halved and seeded ¼ cup fresh lime juice 1 tsp lime zest ¾ tsp ground cumin ½ tsp chili powder ½ tsp kosher salt ¼ tsp ground red pepper



In small bowl, toss tomatoes, ¼ cup green onions, and 1 tablespoon chopped cilantro. In food processor with knife blade attached or blender, purée remaining ingredients, and remaining ½ cup green onions and ½ cup cilantro leaves until mixture is smooth, scraping sides of bowl occasionally. Transfer guacamole to serving bowl; top with tomato mixture to serve. Makes 2¾ cups guacamole and 1 cup tomato mixture.

34 | game day greats | SPRING 2020


9 pounds chicken wings Kosher salt, ground black pepper, and granulated garlic, to taste Nonstick cooking spray 12 ounces butter 4½ cups Frank’s® Red Hot® cayenne pepper sauce ½ cup plus 1 tablespoon honey 6 tbsp Tabasco sauce Fresh herbs, celery sticks, and blue cheese or Ranch dressing, optional


2. 3.

Remove wing tips then cut in half at joint; season with salt, pepper, and granulated garlic. Place chicken in single layer on sheet trays lined with foil and sprayed with cooking spray. Roast at 400° until golden brown and internal temperature reaches 165°, turning once halfway through cooking. In large sauce pot, melt butter over medium heat. Add remaining ingredients and heat to simmering; simmer until heated through. In large bowl, toss chicken with sauce until well coated. Serve garnished with fresh herbs along with celery sticks and blue cheese or Ranch dressing.

NOTE Sauce can also be prepared, cooled, covered and refrigerated up to 5 days. Chicken can be par-cooked to 125°, cooled, covered and refrigerated up to 3 days. For each order, roast chicken at 400° until golden brown and internal temperature reaches 165°; reheat sauce and toss with chicken.

SPRING 2020 | game day greats | 35



Buttermilk-BBQ Dip

• • • • • • •

1/ 3 cup mayonnaise ¼ cup buttermilk 3 tbsp favorite barbecue sauce 2 tbsp sour cream 1 tbsp cider vinegar 1/ 8 tsp salt 1/ 8 tsp ground black pepper

• • • • • •

Nonstick cooking spray 2 containers (6 ounces each) crispy fried onions ¼ cup all-purpose flour 1 tsp ground black pepper 2 large eggs 1 pound cubed steak, cut into 1 x 1½-inch pieces

Popcorn Steak Bites


Buttermilk-BBQ Dip 1.

In small bowl, stir all ingredients; cover and refrigerate until ready to serve. Makes about 1 cup.

Popcorn Steak Bites 2. 3.

Preheat broiler on low with oven rack about 10 inches from source of heat; spray rimmed baking pan with cooking spray. In food processor, pulse onions to fine crumbs; transfer to shallow dish. In second shallow dish, whisk flour and pepper; in third shallow dish, whisk eggs. Dip steak in flour mixture, then in egg, then in onion crumbs to coat; place on prepared pan. Broil steak 8 minutes or until internal temperature reaches 160°, turning pan halfway through cooking.


• • •

1 package Ramen noodles, any flavor, seasoning packet discarded 2 cups original flavor cone-shaped corn snacks 1½ cups cheese-flavored snack cracker squares 1½ cups snack size pretzels, any shape1 cup dry roasted peanuts4 tablespoons unsalted butter 1 tablespoon Frank’s® RedHot® cayenne pepper sauce 1½ teaspoons celery seed 1½ tablespoons ranch salad dressing and seasoning mix (from 1 envelope)



In large microwave-safe bowl, break noodles into bite-size pieces. Add corn snacks, cracker squares, pretzels, and peanuts, stirring to combine. In small microwave-safe bowl, heat butter in microwave oven on high 30 to 40 seconds or until melted; stir in hot sauce and celery seed. Pour butter mixture over noodle mixture; add dressing mix and toss to coat evenly. Heat in microwave oven on high 5 minutes, stirring every 60 seconds. Spread on paper towel-lined rimmed baking pan to cool. Store in airtight container up to 3 days.



©2020 Bush Brothers & Company

Discover how the delicious, contrasting flavors of savory hot dogs or hamburgers and the sweet taste of BUSH’S® Baked Beans bring out the best in each other.

Grand Slam Savings! Buy 4, Get Your 5th 48 oz. Turkey Hill Ice Cream Free. *Purchases do not have to be made in the same transaction.

Offer valid March 23 - August 2, 2020 when you use your Price Chopper REWARDS Card.

Visit mypricechopper.com for details


SPRING 2020 | tex-mex faves | 41




• • •

• • • • • • •

2 garlic cloves, minced 2½ tbsp olive oil 1½ tbsp no-salt-added Mexican seasoning 2 medium carrots, cut into ribbons with vegetable peeler 2 medium red and/or yellow bell peppers, halved and sliced 1 medium yellow onion, halved and sliced 1 jalapeño pepper, sliced crosswise 1¼ pounds top round steak, thinly sliced against the grain 8 (6-inch) flour tortillas 3 tbsp fresh lime juice Optional toppings: shredded lettuce, reduced fat shredded Cheddar cheese, salsa, guacamole and/or plain Greek yogurt




Preheat oven to 475°; position 2 oven racks to center and next lower positions. Place large rimmed sheet tray on center rack; preheat 10 minutes. In small bowl, whisk garlic, oil, and seasoning. In large bowl, toss carrots, bell peppers, onion, jalapeño, and 2/ 3 oil mixture until well combined. Spread vegetable mixture in single layer on hot tray; roast 8 minutes. In same large bowl, toss steak and remaining 1/ 3 oil mixture. Push vegetable mixture to 1 side of tray; place steak in single layer on opposite side of tray and return to center oven rack. Wrap tortillas in aluminum foil; place on lower oven rack. Roast steak, vegetables and tortillas 5 minutes. Remove from oven; drizzle steak and vegetables with lime juice. Serve in tortillas with toppings, if desired.

TEX-MEX PORK MEATBALLS INGREDIENTS • • • • • • • • • • • • •

2 cups bite-size corn tortilla chips 1 pound fresh ground pork 3 garlic cloves, crushed with press ¼ small onion, finely chopped 2 tbsp canola oil 2 tbsp chopped fresh cilantro leaves 1 tbsp concentrated tomato paste 1 tsp chili powder 1 tsp ground cumin 1 tsp oregano leaves ¾ tsp salt 1 tsp ground black pepper Nonstick cooking spray




Place tortilla chips in large zip-tight plastic bag; seal bag, pressing out excess air. With rolling pin or flat side of meat mallet, crush tortilla chips into coarse crumbs. You should have about ¾ cup crumbs. In large bowl, gently mix pork, garlic, onion, oil, cilantro, tomato paste, chili powder, cumin, oregano, salt, pepper, and tortilla chips until well combined. Cover with plastic wrap; refrigerate 30 minutes. Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Form pork mixture into 1½-inch meatballs; place 1-inch apart on prepared pan. Bake 15 to 17 minutes or until browned and internal temperature reaches 160°.

42 | tex-mex faves | SPRING 2020


2 garlic cloves 2 green onions, coarsely chopped 2 medium tomatillos, quartered 1 large avocado, halved, pitted and peeled, coarsely chopped 1/ 3 cup loosely packed fresh cilantro sprigs ¼ cup sour cream 2 tbsp fresh lime juice 2 tsp hot sauce ½ tsp salt Tortilla chips, for serving

INGREDIENTS • • • • • • • • • • • • •



In food processor, purée garlic, onions, tomatillos, avocado, cilantro, sour cream, lime juice, hot sauce, and salt until smooth. Serve with tortilla chips.

1 tsp olive oil 1 can (4 ounces) diced mild green chiles 1 medium red onion, chopped 1 red bell pepper, chopped 1 can (14 ounces) black beans, rinsed and drained 3½ cups shredded boneless, skinless rotisserie chicken meat ¼ cup fresh lime juice 1 tbsp ground cumin ¾ cup shredded Cheddar cheese ¼ cup chopped fresh cilantro leaves plus sprigs for garnish, optional Nonstick cooking spray 8 (8- to 10-inch) whole wheat flour tortillas ½ cup medium salsa


Preheat oven to 350°. In large sauce pot, heat oil over medium-high heat. Add chiles, onion, and bell pepper, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally. Reduce heat to medium. Stir in beans, chicken, lime juice, and cumin, and cook 8 to 10 minutes or until heated through, stirring occasionally. Remove sauce pot from heat; fold in cheese and cilantro. Spray rimmed baking pan with nonstick cooking spray. Evenly spoon about 1¼ cups chicken mixture down center of each tortilla; fold sides over filling. Place burritos seam side down in prepared pan. Bake 15 to 20 minutes or until tops of burritos are lightly browned. To serve, top each burrito with 1 tablespoon salsa and garnish with cilantro sprigs, if desired.

SPRING IS IN THE AIR Along with the smell of grilled chicken. For delicious chicken recipes to get you ready for grilling season, check out SandersonFarms.com/recipes.

N O RT H A L A B A M A B A R B EC U E C H IC K EN - 1 Sanderson Farms Whole Cut-Up Chicken - 1 1/2 teaspoons sa lt - 1 teaspoon ground bl ack pepper Barbecue sauce: - 1 cup mayonnaise - 1/4 cup fresh lemo n juice - 1/4 cup apple cider vinegar - 4 teaspoons sugar - 1 1/2 teaspoons sa lt - 1 1/2 teaspoons gr ound black pepper ÂŽ

44 | tex-mex faves | SPRING 2020


1 package (8 ounces) shredded sharp Cheddar cheese 3 medium jalapeño peppers, seeded and finely chopped 1 garlic clove, crushed ¼ cup plus 3 tbsp grated Parmesan cheese ½ cup sour cream 1 tbsp fresh lime juice 2 packages (8 ounces each) cream cheese, cut into chunks 2 tsp olive oil 1/ 3 cup panko breadcrumbs 1 package (4 ounces) cooked salad shrimp (about 1 cup), thawed and dried well Sliced green onions for garnish, optional




In 2-quart slow cooker, stir Cheddar cheese, jalapeños, garlic, ¼ cup Parmesan cheese, sour cream, and lime juice until well combined; add cream cheese. Cover and cook on high 1½ hours or on low 3 hours. In large skillet, heat oil over medium-high heat 30 seconds or until hot; add breadcrumbs and cook 3 minutes or until golden brown, stirring constantly. Remove skillet from heat; transfer breadcrumbs to bowl. Cool 5 minutes; stir in remaining 3 tablespoons Parmesan cheese. Open slow cooker and stir cheese mixture until well combined; fold in shrimp, cover and cook on high 15 minutes or on low 30 minutes. To serve, evenly sprinkle top with breadcrumb mixture and onions, if desired.


Nonstick cooking spray 1-2 medium jalapeño peppers, seeds and ribs removed, minced ½ medium red onion, chopped 2½ cups shredded boneless, skinless herb rotisserie chicken meat 1¾ cups mild or medium salsa 1½ tsp ground cumin 2 tbsp fresh lime juice 8 (8-inch) flour tortillas 3 cups finely shredded Mexican cheese blend Sour cream, optional



NOTE Serve with tortilla chips, crackers, vegetables and/ or bagel chips. 3.

Cover grill rack with foil. Prepare outdoor grill for direct grilling over medium heat. Spray large skillet with nonstick cooking spray. Cook jalapeño and onion over medium heat 4 minutes, stirring occasionally. Add chicken, salsa, and cumin, and cook 6 to 8 minutes longer or until heated through. Remove skillet from heat; stir in lime juice. Spray foil-lined grill rack with nonstick cooking spray. Place 4 tortillas in single layer on foil: sprinkle each tortilla with 6 tablespoons cheese. Evenly divide chicken mixture over cheese, then top each with 6 tablespoons remaining cheese and remaining 4 tortillas. Lightly spray tops with nonstick cooking spray. Cover and cook 8 to 10 minutes or until tops are lightly browned and cheese melts, turning once halfway through cooking. Cut quesadillas into wedges and serve with sour cream, if desired.

SPRING 2020 | tex-mex faves | 47


1½ pounds boneless, skinless chicken breasts 8 soft taco tortillas or hard taco shells


FIESTA • • • •

2 tsp less-sodium taco seasoning 16 ounces salsa 1 can (15 ounces) reduced sodium black beans, drained and rinsed 1/ 3 cup water



• •

• • • •

2 tsp chili powder 1 cup barbecue sauce 1½ cups thawed frozen sweet corn 1 cup water

• • • •

Sliced fresh jalapeño Sliced green onions Sliced radishes Sour cream or plain Greek yogurt


1½ tsp onion powder 1 can (20 ounces) crushed pineapple in juice, drained ¾ cup reduced sodium teriyaki sauce 1¼ cups water


TACO TOPPERS • • • • • •

Chopped fresh cilantro Crumbled queso fresco Diced avocado or guacamole Diced bell peppers Diced red onion Diced tomatoes

• • • • • •

Fresh mango Fresh pineapple Hot sauce Pinto beans Shredded cheese Shredded green/purple cabbage


Sprinkle chicken with Fiesta, Teriyaki-Pineapple or BBQ-Corn dry seasoning and place in 3- to 4-quart slow cooker; pour Fiesta, TeriyakiPineapple or BBQ-Corn ingredients over chicken, making sure chicken is covered. Cover and cook Fiesta or BBQ-Corn on high 3 to 4 hours (low 6 to 8 hours), or Teriyaki-Pineapple 2½ to 3 hours (low 5 to 6 hours) or until chicken is very tender. Transfer chicken to large bowl; shred with 2 forks. Return chicken to slow cooker; stir to combine. Serve chicken mixture in taco shells with your favorite toppers, if desired.

Fiesta BBQ-Corn


© 2018 Riviana Foods, Inc.


to make meals simple.

Creamy Cornucopia Casserole For this and other delicious recipes, visit minuterice.com. Ingredients 2 cups Minute® White, Brown or Premium Rice 1 can (14.5 oz.) vegetable broth 1 Tbsp butter 1 red bell pepper, chopped 1 green bell pepper, chopped 1 can (16 oz.) white hominy, rinsed and drained 1 can (16 oz.) cream style corn 1 can (10.75 oz.) condensed cream of onion soup

The taste you love with a new look!

Directions Preheat oven to 375°F. Prepare rice according to package directions, substituting broth for water. In a large skillet melt butter and sauté peppers until crisp-tender. Stir in rice, hominy, corn and soup. Spread mixture into a 2-quart round casserole dish. Bake 20 minutes. Adding more whole grains to your diet? Try this recipe using two bags of Minute® Rice and Quinoa, prepared as mentioned above. © 2018 Riviana Foods Inc.

Grab Goodness on the Go. KOSHER


52 | kids club: glazed donuts | SPRING 2020

CAKE DONUTS Step 1: for grown-ups

INGREDIENTS • • • • • • • • • • • • • •

4 cups cake flour 3 ½ cups all-purpose flour ½ cup nonfat dry milk 2 ½ tbsp baking powder 1 ¾ tsp ground cinnamon 1 ½ tsp salt ½ cup vegetable shortening ¾ cup plus 2 tbsp granulated sugar 2 large eggs 3 large egg yolks 1 tbsp plus 1 tsp vanilla extract 2 cups water Nonstick cooking spray Canola oil

GLAZE Step 2: for kids!





PUNCH THINGS UP 1 teaspoon raspberry extract + 1 drop red food coloring


In large bowl, whisk 4 cups cake flour, 3½ cups all-purpose flour, ½ cup nonfat dry milk, 2½ tablespoons baking powder, 1¾ teaspoons ground cinnamon, and 1½ teaspoons salt. In separate large bowl, beat ½ cup vegetable shortening, and ¾ cup plus 2 tablespoons granulated sugar with mixer on low speed 2½ minutes. Beat in 2 large eggs, 3 large egg yolks, and 1 tablespoon plus 1 teaspoon vanilla extract 1½ minutes; carefully beat in 2 cups water. Add flour mixture in 3 additions, mixing on low speed 1½ minutes after each addition. Transfer dough to floured work surface; let stand 15 minutes. Line cookie sheet with parchment paper; spray with nonstick cooking spray. Sprinkle dough with flour; roll out to about 3/ 8–inch thick. Cut out 12 donuts using a 3-inch donut cutter (or a 3-inch round cutter for outside and a 1-inch round cutter for inside); place on prepared cookie sheet and let stand 15 minutes. Attach deep fryer/candy thermometer to side of medium saucepan; fill saucepan with about 2 inches canola oil. Heat oil to 380°; gently add 2 to 3 donuts at a time to hot oil. Cook 3 minutes or until evenly browned, flipping several times to prevent overbrowning; transfer to paper towel-lined cookie sheet to drain. Transfer to wire rack; cool 20 minutes. Dunk 1 side of donuts into desired glaze; top as desired. Makes 1 dozen.


2 ½ cups powdered sugar 3-4 tbsp whole milk 2 tbsp light corn syrup 2 tbsp unsalted butter, melted Food coloring



In medium bowl, whisk together 2½ cups powdered sugar, 3 to 4 tablespoons whole milk, 2 tablespoons light corn syrup, and 2 tablespoons melted unsalted butter until smooth. Divide into small bowls; stir in food coloring to create different colors.



1 teaspoon pure vanilla extract + 1 drop each red food coloring and drop blue food coloring


1 tablespoon lime zest + 1 drop green food coloring


1 tablespoon lemon zest + 1 drop yellow food coloring

make it a s’mores saturday! #SmoresSaturday Summer’s the perfect time to start new family traditions… like turning every Saturday into a S’mores Saturday! The countdown to the weekend is on, so be prepared by stocking up on your 3 favorite S’mores ingredients today!

© The Hershey Company

© Mondelēz International group

© 2020 Kraft Foods

KC Pride Beef and the freshest produce around.

It’s going to be a flavorful spring.

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Gathering Spring 2020  

Happy Springtime, Kansas City! Let's celebrate this bright new season. Browse this issue to find recipes for Spring Celebrations, Game Day G...

Gathering Spring 2020  

Happy Springtime, Kansas City! Let's celebrate this bright new season. Browse this issue to find recipes for Spring Celebrations, Game Day G...