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Jayne

Easy and delicious recipes and ideas for your family

Jayne is not a chef, did not attend culinary school and does not wear a puffy hat. With a passion for entertaining, she has worked for Coborn’s for over 19 years and truly loves her job. She sees each challenge as a learning experience to take home with her each day.

Friends, Family & Food

Mango Cobb Salad

Mango Cobb Salad Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes! Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Shop Ingredients Coborn’s Cash Wise MarketPlace Foods [...] Read more...

Maple Sausage Bites

Maple Sausage Bites Whether you’re planning a weekend brunch or need an appetizer for your next get together, these Maple Sausage Bites are a winner! Find even more great recipes on our appetizers page. Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too! Shop Ingredients Coborn’s Cash Wise MarketPlace Foods [...] Read more...

Key Lime Colada

Key Lime Colada will take your taste buds to the tropics! Close your eyes and it’s almost as good as being there in real life. We have so many great drink recipe for summer – like Lynchburg Lemonade, Gin-vincible Punch, and Citrus Gin Smash to name a few! Please drink responsibly… and don’t forget your beach chair and sunscreen! Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too! Shop Ingredients Coborn’s Cash Wise MarketPlace Foods [...] Read more...

Watermelon Salad

Whip up the perfect side dish for any meal with this Watermelon Salad. It’s easy to adjust for any size group as well! Find tons of great salad recipes and more on our Soups, Salad, & Sandwiches recipe page. Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too! Shop Ingredients Coborn’s Cash Wise MarketPlace Foods [...] Read more...

Sweet Marinated Shrimp

Sweet Marinated Shrimp is a great way to prep a delicious dinner ahead of time and deliver some seriously tasty results! Want some spice in your life? This Grilled Halibut with Jalapeño-Peach Relish will spice things up! Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too! Shop Ingredients Coborn’s Cash Wise MarketPlace Foods [...] Read more...

Bacon Cheddar Dip

Italian Tortellini Soup

Bacon Cheese Dip

Italian Cream Cheese Dip

Easy Cheesy Sausage Dip

Sweet & Spicy Bacon-Wrapped Meatballs

Egg Nog Dip

Chicken Enchilada Bites

Easy Buffalo Top the Tater Chicken Dip

Kemps Egg Nog with Toffee Syrup Drizzle

Apple Cinnamon French Toast

Fresh Mozzarella Cucumber Bites

Gorgonzola Cheese Ball

Marinated Fresh Mozzarella Pearls

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More 4th of July Recipes!

Happy 4th of July Everybody! We are in the heart of summer in the Midwest and my very favorite holiday is almost here! I love spending time in the sun, especially near the water, and entertaining family and friends. You create the best memories when you are all together on a beautiful 4th of July afternoon watching boat parades on lake and playing back yard games. This year I decided I don’t want to be caught up in the kitchen on the 4th of July because I don’t want to miss all the fun that’s going on outside. So, I came up with some easy and tasty ideas that I want to share with you so that you can enjoy the fun happening in your own back yard! Let’s get started… I decided this year that I’m finding recipes that I can make in advance that are also quick and easy. First step is the entrée! I’m going to serve Country Style BBQ Rib Sandwiches. I wanted the ribs to be so tender they would just fall apart, and I succeed! You can go boneless in this recipe but with the bone-in you get so much more flavor. And with only 3 ingredients to make the ribs, it doesn’t get much easier than that! Grab some dollar buns from any of our Bakeries and coleslaw from our Deli bringing the ingredient list up to only 5. I call that a win! Next up, I wanted to prepare an appetizer to share. For all you Buffalo Wing lovers this recipe is going to blow you away! This Layered Top The Tater Buffalo Dip is perfect to make the day before and keep chilled until you’re ready to serve. Serve with some crackers and celery and you’re ready to go. You can even get the celery pre-cut in our produce departments! Now I always like to have some kind of special drink for my guests on the 4th of July and I wanted to really play up the 4th of July theme… so, I got a little creative this year! I decided to do a layered drink and tie in the Red, White and Blue colors. This drink is called the All American and it tastes as good as it looks! Plus, it’s also really fun to make! I wanted to use a taller glass when serving these drinks, so I doubled the recipe. You can use a shorter glass when preparing these drinks too! Now to garnish the drinks all I did was take a Kemps All American Popsicle and put it right in there! What better way to celebrate the 4th of July? They’re red white and blue, they make a great garnish for this fun drink, plus, they’re awesome for the kids and a cool treat on those hot summer months! Have a great and safe 4th of July family and friends celebration and we will see you soon! Jayne [...] Read more...

Memorial Day Entertaining

Hello Everybody! It’s Memorial Day Weekend and this is the kick off to summer! This is the weekend that the cabins are opened, camping starts and we are entertaining our family and friends. The weather isn’t always the greatest this weekend, so you kind of have to play it by ear. That’s why I try to come up with food that you can grill outside of the weather is great or you can also make inside if Mother Nature isn’t playing nice! I can hardly wait to make these recipes again. I hope you enjoy them as much as I do! Cuban Sliders This time I have a Cuban Slider Recipe that I went crazy for the first bite I had. It makes several servings making it great for bigger get togethers. Plus, it is super quick and easy to make, so you’re spending time with your guests instead of in your kitchen! I had a Cuban Sandwich about a year ago for the first time and thoroughly enjoyed it. When I saw this recipe for sliders I knew I just had to try it. I will be making this recipe several times throughout the summer because it is just that good. Fresh Summer Salsa Next, I make this Summer Salsa Recipe every time I’m at the cabin entertaining because my guests absolutely love it and request it every time they come over. I can promise you that there are no left overs and your guests will be happy! It goes great with basically anything and it is even better when the fresh vegetables come from your garden later in the season. Swap the Pineapple with Mango if you prefer, or toss a little of both in for an added twist! We also don’t have all the time in the world like we want, so when I’m short of time I stop into anyone of our Deli Departments. They have a wide variety of salads, smoked beans and fruit salads that go great with any meal! Have a Great Memorial Day weekend and enjoy the kickoff to summer! We waited a long time for warm weather so let’s enjoy it with family and friends! Jayne [...] Read more...

Happy Easter!

Happy Easter! Only one wish… let the snow be gone! It’s been a long winter and I’m really looking forward to those beautiful spring days, the smell of fresh grass in the air and those beautiful tulips. Easter is fast approaching and I’m trying some new recipes this year for my Easter meal. I want to share those with you and let you know how easy they are to prepare. Let’s start with the appetizer. We all know once Easter is here we have so many of those hard-boiled eggs and we are looking for ways to use them up and not waste them. One of my favorite appetizers is Deviled Eggs and I decided to spice things up and make them a little more exciting. You gotta try this recipe… you’ll never go back to regular, boring Deviled Eggs again! Now let’s move on to the main entrée, the ham!! If you haven’t already make sure to check out our Four Brothers Ham because the flavor is unbelievable. When I’m getting it ready I just can’t help but slice a piece off before I place it in the oven because I can’t resist sampling. Now what’s a ham without a sweet and savory glaze drizzled over it? Every year I try a different recipe and each year I say it’s my favorite. This year I found this Apricot Glazed Ham recipe and again I have to say it’s my favorite. When my family has ham it’s a must that we have some kind of potatoes so here is a recipe that’s so cheesy you can’t stop eating it. I have made this Cheesy Scalloped Potatoes recipe several times and I’ve used the cheese sauce over fresh broccoli or cauliflower too, so the sauce is very versatile! Don’t forget to use Crystal Farms Shredded Cheese in this recipe! And while you’re at it, they’re also giving away a $100 gift card so you can buy everything you need to make these Cheesy Scalloped Potatoes for Easter this year and more! For your chance to win, enter here! Last but not least I always need a vegetable because no only is it so healthy for you but it brings color into your meal. This year I found a new recipe for Candied Carrots and it really is like eating candy. It’s amazing!!! Now the best part, the goodies!!! Make sure to stop into any one of our Bakery Departments because I am so excited to introduce new items for your Easter Dessert. We have several flavors of cream cakes and I think the best are the Pistachio Bars. For the kid’s we now have Unicorn Cookies which they will just love. Don’t forget to check out our new Upside-Down Pineapple Cake and our Easter Cupcakes too! Have an AWESOME Easter and enjoy your holiday together with family and friends! Jayne [...] Read more...

Valentine’s Day

Happy Valentine’s Day! It’s the perfect day to show your loved ones how much you care by sending a card or flowers or just making a nice romantic meal at home. I usually try to make something easy because I don’t want to spend the entire night cooking. I’d much rather spend it enjoying each other’s company! So, I found a recipe that I thought would be perfect for the evening because I love seafood. Each year I usually have some kind of either seafood or steak and this year I wanted to try something different so I decided to make scallops instead of the usual lobster or crab legs. This Buttery Garlic Scallops recipe I found is perfect because not only is it very easy to make but it tastes so delicious! I always like to have a side salad with my pasta dishes, and I also wanted this to be a quick and easy recipe. I knew I hit the jackpot when I came across this Beet Salad recipe! It is so quick to put together and I just love beets! The honey and orange juice dressing adds the perfect touch of sweetness to it too. Now all you have to do is serve a great bottle of wine with the meal to top it off. There is a newer wine called “Federalist” and it is a Zinfandel and it goes great with this meal. This is one of my all time favorite wines! Last but not least you just have to stop into anyone of our Bakery Departments for your Valentine’s Day treats! They have so many Valentine’s Day themed goodies including sugar cookies, heart shaped cakes, giant cookies, dream bars, and more! And you can even get them personalized with custom messages or designs, just ask any of our bakery staff and they’ll help you out! What a perfect meal for a perfect evening! Happy Valentine’s Day and enjoy! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Football Time!

It’s time for some football and time to start planning your Big Game event! Weather it’s at your house or if it’s potluck at a friend’s house, appetizers are a must. Sometimes I think it’s more about the food than it is the football game but that’s ok, because who doesn’t love a great spread of food along with a great group of friends to have fun with? Don’t forget to grab plenty of chips, pretzels and crackers… You definitely don’t want to run low on those during the game! And maybe a few cupcakes or cookies as well for anyone with a sweet tooth. I’ve already started planning my menu and here are a few easy recipes that I plan on making for the game. Mexican Buffalo Chicken Dip | Broccoli Cheese Spread | Honey Glazed Meatballs Enjoy the game and here is hoping your favorite team wins the big one!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Jayne’s Holiday Appetizers

Hello Everyone!!! It’s the holiday season and it’s the biggest time of the year where we invite our family and friends over to celebrate with some holiday cheer. The lights are up and the smell of cinnamon and nutmeg swirl throughout the house making it so inviting. It’s also the time we really like to WOW our guests with delicious food and spirits. Throughout the holidays everyone is so busy, and we would all love to take the time to make the fanciest foods and impress our guests but let’s face it, we just don’t always have time. So, I put together some appetizer ideas that are easy and elegant so you get that WOW from your guests and the best part is, they will think you worked all day to put them together! It will be only you and I that will know that these recipes are easy peezy! Here is my first appetizer… I absolutely LOVE BelGioioso Fresh Mozzarella! It’s the prefect snack, because it’s so light and has a mild flavor and such a creamy texture! There are so many things you can do with it. I got a package of Crostini’s from our Bakery Department add a slice of BelGioioso Fresh Sliced Mozzarella then I top it off with a variety of items from sweet to salty and they all taste amazing! There’s something for everyone making it perfect for Holiday gatherings. Here’s a few of ideas that I tried with my fresh Mozzarella: Zucchini ribbons and roasted red pepper slices Diced assorted fruit (Strawberry, Kiwi and Pineapple) Hard Salami with Pickled Asparagus Prosciutto slice with Green Olive Bruschetta Salami and chopped olives (Green or Black) My next Appetizer is Antipasto Bites. So elegant looking but so easy to make. I found these fun skewers with a cute knot on the end that added an even more elegant look! I highly recommend the fresh basil on these as well, it really compliments the fresh mozzarella pearl very well! Again, there are so many items you can place on your skewers so get creative and add color. Don’t be afraid to mix and match items or try using different types of olives and meats to add more variety for your guests. Now I have exciting news for the holiday!!! BelGioiso Master Cheesemakers is proud to present their newest cheese “Artigiano” which means “Artisan” in Italy. They have 3 new flavors. Classico – It is pleasantly nutty and sweet and perfectly aged. Vino Rosso – Soaked in fine Red Wine with Sweet notes & Nutty Flavor Aged Balsamic & Cipolline Onion – Enrobed in Balsamic Vinegar with a hint of Cipolline Onions. Slightly Sweet & Savory Flavor. The best way to eat Artigiano is with the rind. This is where the aged Balsamic and onions soak into the cheese and create a distinctive flavor. The white dots on the rinds are calcium crystals and that is a sign of properly aged cheese. They add some pleasant crunchiness to the firm, crumbly body. I love this cheese because it’s easy to cut up into pieces and put on a fancy serving tray with some nuts or crackers for your guests to munch on. Now clearly at any party your guests get thirsty and I have the perfect item to serve at your next party. It is so refreshing, and the flavor profile goes with anything. Kristian Regal is a healthy, non-alcoholic, all-natural, sparkling juice with no preservatives or artificial flavors. It has big flavor but not a whole lot of calories. This year for your holiday needs they have just added two new flavors to their family. Strawberry Apple Lemon (my absolute favorite!!!!) Apple Mango Passion Fruit It’s great for the upcoming holidays, anniversaries, family reunions and the best part is, it’s great for any day of the week! I hope you have a very safe and happy holiday and I wish you all a very Happy New Year!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Thanksgiving Side Dishes

Wow! We are getting so close to Thanksgiving and I’m already starting to plan. This year I don’t have to cook the entire holiday meal because my daughter-in-law just called me and invited me over for Thanksgiving Dinner and I’m going to take her up on it. If you don’t know already I love to cook so I volunteered to bring a couple things and I just have to share what I am bringing because they are fabulous. The first recipe I decided to make something a littler lighter. It’s called Grapefruit & Pomegranate Salad. It has so many awesome flavors in it like avocado and feta cheese! It’s sure to be a favorite all year long as well as a great side dish for the Holidays! Then I’m going to bring something hot since it’s been so cold lately! So I have this awesome recipe for Cranberry Brussels Sprouts with Bacon. It’s a favorite for us because we are mad about Brussel sprouts in our family. Again, this is an extremely easy recipe and is ready in no time. The best part is the easy clean up and only needing one sheet pan to make it! These recipes will really delight your guests and make your Thanksgiving prep work so much easier. Enjoy and have a wonderful Thanksgiving meal!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

There’s No Place Like Halloween

There’s no place like Halloween! It’s our 4th annual Halloween video and I am so excited for this year because I have so many fun ideas and great recipes to share. As I’m sure you all know by now, I have so much fun planning for my Halloween party every year, and this year is no exception! First, I made a Cauliflower Brain to hold some chip dip. Simply remove all the leaves from a head of cauliflower and slice the end of it flat so it stands. Then cut out a bowl shape on top of cauliflower to hold the dip. Decorate the brain by weaving thin strands of red and blue fruit strips between the florets to make veins and arteries. Then it’s time to add the dip and I just had to use Crazy Fresh Guacamole because it’s the best! Every menu needs something hot to serve and these Eyeball Sandwiches using Simek’s meatballs are the perfect way to really make your Halloween theme come to life! Using a nice chunky sauce adds flavor and makes the eyes look bloody. A little melted cheese over the meatballs makes the whites of the eyes. Top them with a sliced black olive to complete the look. You can cut these into smaller sections to serve as an appetizer or keep them bigger and make this a fun meal too! Next, it’s witch’s brooms and these are so cute and easy! All I did was cut Crystal Farms Mozzarella Cheese sticks in half, then shred one end of the cheese and the other end I placed a pretzel stick in. Then take some chives to tie just above the broom bristles to really make it look awesome! Variety is always nice when throwing a party. One of my new favorite dips is that’s perfect for Halloween is Dead Man’s Dip and this recipe is fantastic and so quick and easy. Simply combine all the ingredients and bake it in the oven. The corn is an unexpected surprise that really makes this dip one people will remember! Now to make some fun and healthy items for the kiddies. I cam across some seriously adorable ideas that kids are sure to love. I made some little carved oranges and all you do is hollow out an orange and carve it like a pumpkin. Then add a variety of blueberries and raspberries. Another quick and easy kid friendly idea is monster munchies. For these I cut rambutan fruits in half and filled the spikey shells with pomegranate seeds. White fruit from the rambutan is perfect to toss in the punch recipe for some spooky eyeballs too! Next I made little Frankenstein heads that I thought were so cute. First, cut off the bottom of a kiwi so that it sits flat, then use a vegetable peeler to remove the fuzzy skin from the kiwi leaving some on the top for hair. To make neck bolts, take a pretzel stick and break it into three pieces. Push the ends of the broken pretzel on each side of the kiwi towards the bottom so they stick out just a little bit. For the mouth, take the center piece of your broken pretzel and gently push that piece sideways into your kiwi where the mouth should be. Lastly, use two mini chocolate chips and push them each into position above the mouth to make his eyes. These are a great way to get the kids to eat some fresh fruit by making it fun! Now, the kids need something fun to drink too so make sure to serve Kemps Chocolate Milk! October is usually pretty chilly in the Midwest, so what better way to have chocolate milk than to heat it up and turn it into hot chocolate! This is great for when the kids get back from trick or treating… and make sure to add Kemps new whipped topping before serving! Of course, kids aren’t the only ones that enjoy Halloween! I love using dry ice to set the mood and make some spooky fog flowing out of my punch bowl. This recipe for Eye Of Newt Punch is a tasty adult beverage and the greenish glow makes it look like a potion straight from the witch’s cauldron. Adding the rambutan fruit for eyes makes it even spookier! When decorating for a party, don’t forget there are fun ways to make your food be part of the decor! We have Here are some more fun and creative decorating tips to make your food the life of the party! Order fun halloween themed desserts from any of our bakeries. It will save you tons of time and you can custom order cakes, cupcakes, giant sugar cookies or our 12 inch chocolate chip cookies to fit your halloween theme! Turn whole carrots into witch fingers by placing a dab of cream cheese on the pointed end of the carrot. Then add a sliced almond for a nail. Then place them into your dip bowl for a dramatic look. Use whole carrots instead of candles in candelabras to add more color and texture. Serve dips in small, hollowed out pumpkins. They add color and variety, plus save on dishes! I put our new spinach and artichoke dip in a pumpkin and added the witch finger carrots to it as well to make it even more interesting! Adding small decor to your food like plastic spiders, skulls or fake cobwebs can really help set the theme and take a simple plate of chips and turn it into a spooky spider web! I hope you all have a safe and Happy Halloween!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Have Left Over Rotisserie Chicken?

I’m so excited because I found a new recipe that has avocado in it and I love avocado!!! Besides being a healthy item, this recipe can be served as a great appetizer, a light easy dinner or a great healthy snack for the kids. This is so quick to make and I served it for an appetizer at a party I was invited to and it was the hit of the party. I purchase rotisserie chicken on a regular basis and never know what to do with leftover chicken and now this is the perfect recipe to use up your leftovers. Get the recipe for these awesome Chicken Avocado Salad Roll Ups here! This is such a great treat….enjoy!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Hatch Chile Season Is Here!

It’s Hatch Chile Season and I wait for this every year!!! The season has such a short window and it is usually sometime in mid-august to mid-September. I love green Chiles and because I can only get Hatch Chiles this time of year I make sure to roast, steam and freeze lots of them so I have them all year long! Hatch Chiles are grown in Hatch Valley in New Mexico. Their climate is what makes the unique peppers! A dry summer makes for hotter peppers. You can get Hatch Chiles in mild, medium or hot peppers according to your preference in heat level. I use these in so many of my recipes like tacos, chili, enchiladas and even in my scrambled eggs for breakfast and they are out of this world delicious. They add such a great flavor to my recipes. Here is my step-by-step process to save them all year long. Wash and pat the peppers dry and then remove stems. Preheat the oven broiler to 425ºF If you are roasting them on a grill do not spray with oil but if you are roasting them in the oven spray the Hatch Chiles with cooking spray lightly and place on a foil lined baking tray in a single layer and lightly salt. Place the baking tray in the upper part of your oven, and roast for about 10 minutes, until the Hatch Chiles start to blister and blacken. Using tongs, turn the Chiles over to roast on the other side for another 10 minutes. When the Hatch Chile skins have blistered and blackened, remove them from the oven. Immediately place the Chiles in a sealable plastic bag and close them. This is the process that starts the steaming. If you are using the Chiles right away, peel them when they are cool enough to handle. Make sure to use gloves when peeling them and do that under slowly running water to remove the seeds. If storing, place cooled and peeled Chiles in a vacuum bags and seal. I usually store 3-4 Chiles in one bag and freeze them. It’s that easy and you will be able to enjoy Hatch Chiles all year round. Here’s one of my favorite Mid-Western recipes that I incorporated Hatch Chiles into to give it a fun and tasty twist! Get the full recipe for my Hatch Chile Tater Tot Hotdish and see what my secret ingredient is too! Don’t forget to stop into anyone of our stores during our Hatch Chile Festival and pick up yours before the Hatch Chiles are are gone! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

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 [...] Read more...

Memorial Day Weekend

Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! Creamy Pesto Pasta Salad 7 oz. Classico Traditional Basil Pesto Sauce ¼-cup Mayonnaise 2-1/2 cups Rotini Pasta, cooked ½-cup Ripe Olives, sliced 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained ½-teaspoon black pepper ¼-cup Shredded Parmesan Cheese, Optional Mix pesto and mayonnaise in large bowl. Add remaining ingredients. Mix lightly. Chill for 1 hour and serve. Optional: Sprinkle shredded Parmesan cheese on top. Serves 6 Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long! Have a great and safe holiday weekend!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Fishing Opener

It’s Fishing Opener!! One of my favorite Summer holidays!! I just love this weekend because it brings back so many family memories. When I was a kid my family and I never missed a fishing opener. It was rise and shine at 5:00 am. because you were on the boat by 6:00 am. to see the sunrise. I was never disappointed if I didn’t catch a fish it was just so much fun on the boat with family. Years later opening fishing is still a big event at our cabin because I always make a big breakfast for everyone. Then we pack the coolers with lunch because when the fish are biting, you just don’t have time to come back to the cabin to make lunch nor do you want to. You might miss catching the big one!! So, I thought I would put together a list of my menu to help you plan yours. Breakfast Fresh Eggs from our Dairy Department Fresh Four Brothers Bacon from our Meat Department Fresh Kemps Orange Juice Fresh Sunny Sunflower Bread from our Bakery Department Lunch Kretschmar Shaved Honey Ham from our Deli Department Kretschmar Sliced Cheddar Cheese from our Deli Department Potato Salad from our Deli Department Four Brothers Dollar Buns from our Bakery Department Our Signature Beef Sticks and Tangy Summer Sausage from our Meat Department Assorted Variety of Food Club Snacks you will find in our Snack Aisle Dinner The “Catch of the Day” Variety of Salads from our Deli Department Fresh Cut Fruit from the Produce Department Dessert of Course!! Kemps “Gone Fishin” for the Chocolate Lover from the Frozen Department. Fishing Bobber Cupcakes for the kiddy’s from the Bakery. Good Luck on your Fishing Opener and I hope you Catch the Big One!!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

New Bakery Items

Happy Spring Everyone! I am so excited for some actual Spring weather to come, but I’m even more excited that we have some amazing NEW items in our bakery that I want to introduce! Drum roll please… Cinnamon Buttercream Pull-A-Parts – Our famous cinnamon roll recipe, shaped into a pull-a-part sequence of 8 parts. They are lightly sprayed with apricot glaze to give it a shiny look, topped with our buttercream icing then delicately placed with pecan pieces. Cinnamon Cream Cheese Pull-A-Parts – Our famous cinnamon roll recipe, shaped into a pull-a-part sequence of 8 parts. They are lightly sprayed with apricot glaze to give it a shiny look, topped with our cream cheese icing then delicately placed with pecan pieces. Carmel Rolls – A rich caramel smear loaded with pecan pieces is a perfect way to top off our caramel rolls. They’ll be a new favorite at your Sunday brunch. Cran-Oatmeal Cookies – An alternative to the traditional oatmeal cookie, try our cran-oatmeal cookie. These cookies add a bit of color and have a slight tang from the cranberries. Banana with White Chocolate Cookies – Not only for banana lovers. This has a whole grain taste with the delicious flavor of banana and each bite is loaded with decadent white chocolate chunks. Sea Salt Caramel Cookies – A rich pecan shortbread cookie topped with the perfect blend of chocolate, buttery caramel and a hint of sea salt. This is a bake shoppe office favorite. Brownie Crisp Cookies – Chocolate lovers are sure to love these brownie crispy cookies. They’re a great addition to any dessert table when entertaining. Kitchen Sink Cookies – Perfectly thin kitchen sink crisp cookies have the perfect crunch for people who prefer a crispy cookie. These cookies have rolled oats, chocolate chips, raisins, butterscotch chips and much more. Yum!! Almond Crisp Cookies – These almond crispy cookies are for all the almond lovers out there! The perfect cookie to have with your morning coffee. Chocolate Cherry Bread – Made with dark cocoa powder, loaded with dark chocolate chunks and dark tart cherries. Add a layer of cream cheese & top with fresh cut strawberries for a sweet treat. Sunny Sunflower Bread – Made with sunflower flour and mixed with sunflowers. Then topped with sunflower seeds for a satisfying crunch. Tastes great for any kind of sandwich or lightly buttered and toasted in the morning. Whole Wheat Short French Bread – A healthier, whole wheat version of our fan favorite short french bread. Goes great with Italian dishes as well as your favorite dips. Semolina Fennel Raisin Bread – Created with 3 different flours including the semolina specific flour. This bread adds a unique flavor that will enhance any Panini. When you’re in our stores make sure to stop by the Bakery Department and sample some of these awesome new products. Enjoy!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Easter Side Dishes

Wow Spring is here and so is Easter! I know most of us are planning our Easter dinner already which most likely means the traditional ham as well as all the favorite side dishes that our family and friends love. Once in a while, it’s nice to mix things up and try some new recipes too! So, I have two recipes that I want to share with you that I plan on serving at my Easter meal this year. The first one is over the top and now has become one of my absolute favorites. It’s like eating candy, but it’s healthy for you! Garlic & Herb Roasted Carrots Ingredients 1-2 Lbs. Whole Carrots, with green tops 1 Tbsp Olive Oil or Sunflower Oil 3 Cloves Garlic, minced ½ Tbsp Italian Seasoning ½ tsp Salt ¼ tsp Fresh Ground Black Pepper Instructions Preheat oven to 375 degrees. Rinse and scrub carrots. Trim green tops off 1 inch from carrot. Trim off root tips. Lightly grease a baking sheet. Place carrots onto the baking sheet and add olive oil, garlic, Italian seasoning, salt and pepper. Toss to combine. Arrange the carrots in a single layer and place baking sheet into the oven. Bake until tender, about 35-40 minutes (or longer if you are using larger carrots). 3.4.3177 Creamy Asparagus Pasta Salad Ingredients 16 Oz. Uncooked Penne Pasta 1 Lb. Asparagus 1 Cup Grape or Cherry Tomatoes, cut in half ½ Large Red Onions, thinly sliced, optional Dressing 10 Oz. Greek Yogurt 4-5 Tbsp Lemon Juice, freshly squeezed 1-1/2 tsp Garlic, minced 1 Tbsp Olive Oil 1 Tbsp Honey ½ tsp Lemon Pepper Zest from 1 lemon ½ tsp Salt Instructions Place all dressing ingredients in a jar or bowl. Shake or stir vigorously until ingredients are combined; Set aside. Remove tough stems of asparagus then cut each spear into 2-inch pieces. Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes, then add asparagus and cook with pasta for another 2 minutes. Drain pasta and asparagus and rinse with cold water until cooled; drain well. Transfer pasta and asparagus to a large bowl, gently stir in tomatoes, and onions. Toss with dressing, cover and refrigerate a few hours or overnight. Serve cold and enjoy! 3.4.3177 And of course, the last ingredient that is most important… Have a Happy Easter! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

St. Patrick’s Day Appetizers

Happy St. Patrick’s Day! A few years ago, I tried Corned Beef and Cabbage for the first time and found a new comfort food. The combination of Cabbage, Carrots and Corned Beef was fantastic. This year I thought why not try some appetizers for those St. Patrick’s Day parties. So, if you are attending any or you are planning on having the party at your house here are some great appetizers to share with your guests. Ruben Bites Ingredients 20 red potatoes, small ½ cup Corned Beef, chopped ¼ cup Cheddar Cheese, shredded 1 Tbsp butter, melted 1/8 tsp salt Sour Cream (optional) Green Onions (optional) Instructions Fill a large pot with water and bring to a boil. Add potatoes and boil until they are fork tender. Preheat oven to 400 degrees. Once potatoes are cooked and have cooled cut each one in half and cut a small slice off the rounded end so potatoes sit flat. Scoop out the inside of each potato saving insides in a bowl. Add cheese, corned beef and butter to bowl with potato insides. Salt mixture to taste. Sprinkle salt over potato halves. Add mixture on top of potato halves and place them on a baking sheet. Bake 10-15 minutes. Remove from oven and serve with a dollop of sour cream. Notes Sprinkle some green chopped onions on top for flavor and color. 3.4.3177 Reuben Tortilla Pinwheels Ingredients 8 oz. cream cheese, softened ½ cup Russian Salad Dressing ½ cup sauerkraut (rinsed and well drained) 8 oz. Swiss Cheese, finely shredded 12 oz. corned beef deli meat (thinly sliced) 8 flour tortillas 9” diameter Instructions Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with cheese. Lay a few slices of corned beef on top of cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover each one individually with wrap and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve. 3.4.3177 The Luck of the Irish to You!!!! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Smude’s Microwave Popcorn

It’s March and you know what they say about March… in like a lamb, out like a lion. Well, I’m hoping this year that doesn’t come true. As much as I love winter, I sure love spring and can’t wait for those fresh flowers to pop up! In the meantime, there are evenings I just like to stay home cozy up to a roaring fire and grab my favorite blanket. I call those “movie nights” and I look forward to them. As you have seen in my videos I talk a lot about “Smude’s Sunflower Oil” and it’s an oil I believe in because of the healthy aspects that it has. I use it for baking, to sauté my fish and seafood and it really has become the only oil that I use in my kitchen. Now I’m so excited because Smude’s Sunflower Oil has a new addition to their family. Drum roll please… Smude’s Microwave Popcorn! Popcorn is my all-time favorite snack so when I got the chance to try it I couldn’t believe just how good it is! It tastes so much like the homemade popcorn that I grew up with. It’s a much healthier snack option, plus, it has very clean label. Only 3 ingredients: popcorn, sunflower oil and salt. It also has a non-fluoro bag, no additives, preservatives or chemicals. My favorite movie, The Wizard Of Oz, is what I’m planning on watching tonight. I’ll have the fire going and I’m going to wrap myself up in a soft warm blanket. Smude’s Mirowave Popcorn has become my go to for movie night and anytime I want a snack. I love it and I hope you check it out in our stores in the grocery aisle. Enjoy your popcorn, I’m definitely going too!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Valentine’s Day Salmon Recipe

Hi Everybody! I’m the type of person that would rather prepare a great meal for Valentine’s Day at home instead of going out. Call me crazy but I love to experiment with different types of meals and try to make them a little more elegant then I would on a weekday. If you follow my blog you know that one of my favorite seafood items is “Norwegian Salmon” and I just can’t wait to serve this recipe on Valentine’s night. I love this recipe because it’s a salad and entrée in one. This one is so easy to make and you just can’t forget to serve a good wine with it to celebrate. This time I chose “Decoy” Pinot Noir and it’s a California wine. It pairs perfectly with salmon. I hope you have a wonderful romantic evening whether you are going out or staying in! Celebrate the time together!! Strawberry Balsamic Glazed Baked Salmon Salad Serves: 2 Ingredients 16 oz. Norwegian Salmon with skin on Salt & Pepper to season Olive Oil Glaze 2/3 cup Balsamic Vinegar 8 teaspoons brown sugar 3 large strawberries, sliced ½ shallot, sliced Salad 1 bag mixed greens 4 large strawberries, sliced 4 Tbsp Feta cheese crumbles Instructions Preheat oven to 425 degrees. Cover a rimmed baking sheet with foil and spread with olive oil over the top. Rub salmon skin with same oil and place it skin side down on prepared baking sheet. Season with salt and pepper. In saucepan put in balsamic vinegar, add in brown sugar and stir together. Slice strawberries and shallots, and add them to balsamic vinegar. Simmer, stirring often until it’s cooked down to half the amount. Remove from heat. Brush salmon with balsamic glaze on top and sides. Bake salmon for 13-16 minutes, depending on the thickness of your salmon but make sure the internal temperature of salmon reaches at least at 145 degrees. Take salmon out and brush it generously with more balsamic glaze. Arrange spring mix, sliced strawberries, thinly sliced shallots and Feta cheese crumbles on a dish. Place salmon on top of salad and drizzle a little balsamic glaze on salad. 3.4.3177 Happy Valentine’s Day Everyone! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Big Game Appetizers

Are you ready for the big game? Some of you might be going to a big party and others might be hosting a big party for family and friends at home! So, you’ll need some fun and tasty appetizers to share that are quick and easy to put together. Well, this year I’m invited to a Big Game Party and just have to bring an appetizer to share. No matter what your plans are I have some simple ideas to share with you that are sure to make game day even more enjoyable! This first recipe is absolutely fantastic! It’s so easy to make and I’ll tell you what, it is so addicting! I bet you can’t have just one chip with this dip! Top The Tater Taco Dip Ingredients 1 can Refried Beans 2-12 oz. Top the Tater Taco Fiesta Dip 12 oz. package Shredded Cheddar Cheese 2 cups shredded lettuce 1 can Rotel Tomatoes 2.25 oz. can black olives, sliced ¼ cup green onions, chopped Instructions Spread refried beans on a platter. Spread two containers of Top the Tater Taco Fiesta Dip over beans. Layer with cheese, lettuce, tomatoes, black olives and green onions. Serve with tortilla chips. 3.4.3177 Another favorite for any game day is meatballs, and this recipe is simply the best! Simek’s meatballs are the perfect addition to any party. They also have a whole bunch of great recipes so don’t forget to check those out too! Tailgating BBQ Beer Meatballs Ingredients 22 oz. package of Simek’s Original Meatballs 8 oz. beer 8 oz. chili sauce 1 1/2 tablespoons Worcestershire Sauce ¾ cup brown sugar Instructions Mix beer, chili sauce, Worcestershire Sauce and brown sugar together in a bowl. Place meatballs in slow cooker and pour mixture on top of them. Heat on low for 1-1/2 to 2 hours. 3.4.3177 Sometimes you just don’t have time to make anything, so you need to grab something on the go! In our produce department we have Crazy Fresh Guacamole, Picomole, Pico De Galo and our Heat & Serve Spinach and Artichoke Dip. Grab some chips and they’re perfect for sharing! I also want to introduce you to 4 new salsas that are very exciting in your Grocery Department and they are the Culinary Tours line with Two Corn Salsa (which happens to be my favorite), Peach Salsa, Campfire Roasted and Jalapeno Verde. Another great idea to grab on the way with a bag of chips to share. Another great idea that’s always quick and easy is pulled pork sandwiches. We have a new Signature Hardwood Smoked Pulled Pork in our meat departments, and let me tell you what, it is simply fantastic! All I did was put that in a crock pot and add my favorite BBQ sauce. So easy! I love the Big Game! I love the party atmosphere along with all the appetizers and I especially enjoy all the fun that is had with family and friends. Enjoy the game and I hope your favorite team wins!! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Chicken Fajita Salad With Lime-Cilantro Vinaigrette

Happy New Year and best wishes in 2018!! I hope all of you enjoyed a wonderful holiday season together with family and friends! As the New Year starts so do the diets and getting back on track with eating healthy foods. I really like this time of year because I set goals on exercising on a daily basis and having more of the healthy items that I enjoy eating. It feels so good to eat right and exercise each day. It gives me so much more energy and I feel rejuvenated! As I go into the new year I really try to eat more types of fresh vegetables and salads and I want to share one of my favorites with you. Chicken Fajita Salad With Lime-Cilantro Vinaigrette Ingredients Two 8 Oz. Boneless Skinless Chicken Breasts Kosher Salt & Pepper 2 Colored Bell Peppers, quartered lengthwise 1 Jalapeno, halved lengthwise 1 Medium Onion, sliced thin 3 Tbsp plus 1 tsp Olive Oil 1 Avocado 2 Limes 1 tsp Honey 2 Packed Cups Cilantro (trimmed, including the stems) 2 Small Hearts Romaine, separated leaves, halved if large Instructions Heat grill to medium-high. Season chicken with salt and pepper. In a large bowl, toss peppers and onion with 1 Tbsp oil and season with salt and pepper as well. Cut avocado in half, remove pit and gently rub with 1 tsp oil. Grill chicken until cooked through, 7-8 minutes per side; transfer to a cutting board. Grill vegetables until just tender, 4-6 minutes per side. Transfer to cutting board as they get done. Grill avocado, cut side down, until charred, 1-2 minutes. Slice peppers, separate onions into rings and dice avocado. Let chicken rest until ready to serve, then slice. Finely grate zest of 1 lime into a blender. Squeeze 6 Tbsp lime juice. Add honey, cilantro and remaining 2 Tbsp of oil. Puree until smooth. Toss romaine with 1/4 Cup of dressing and top with sliced peppers, onions, avocado and chicken. Serve with remaining dressing. 3.4.3177 If you love the flavor of fresh cilantro you will really enjoy the dressing over this salad. This is such an easy recipe to make for lunch or a main entrée in the evening. Hope you enjoy! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

3 Ways to Enjoy Lantana Hummus

Hi Everyone! I’m always looking for new recipes, new ideas and new products and I just have to tell you there is a new hummus in town. It’s called Lantana and it is so scrumptious. It comes in a variety of flavors and I have some great ideas for you to create when using hummus. When I have overnight guests or just a simple breakfast for two, I want something different and so I suggest a breakfast board. You can use a tray or a cutting board and on it I placed a combination of things. Here is what I added; fresh cantaloupe and blueberries but you can have any combination of fruit. Then I added, deviled eggs, Blueberry White Cheddar Cheese, Prosciutto, a variety of veggies and in the middle of the tray I added a portion of Lantana Edamame hummus, the start to a perfect day. Now sometimes for lunch I like a good sandwich and hummus is a great spread to put on any sandwich. This time what I did was take a pretzel bun which of course you can get in anyone of our Coborn’s & Marketplace Bakery Departments. I sliced it down the middle, spread the Lantana Sriracha Carrot flavor on both sides of the bun and then added shaved Honey Roasted Turkey along with some chopped arugula, sweet red peppers and sliced carrots. It’s one of my favorite sandwiches. For dinner I make this recipe as a side dish and sometimes I just have it for my main entrée. Either way I just love it. I bake my sweet potatoes at 350° in an oven until fully cooked and heated through. Then cut the sweet potato in half lengthwise and scoop a little of the sweet potatoes out to form a little well. Then I add a scoop of Lantana Yellow Lentil hummus on top of the sweet potato along with some fresh avocado, a sprinkle of finely chopped red onions a paprika and its ready to go! Here are 3 awesome ways to enjoy this fantastic new hummus. Now don’t forget all these flavors that Lantana has also goes great with that favorite chip!!! It’s also great for a healthy option at any tailgating party. Enjoy!!!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Jayne’s Top 10 Holiday Appetizers

Happy Holidays! As you know, I absolutely LOVE this time of the year. There are so many wonderful traditions, tons of beautiful decorations and of course, great food to try! Here’s my Top 10 Holiday Appetizer Recipes for you to enjoy with your family and friends during this Holiday Season. You can find videos for all these recipes and more on our youtube channel. Don’t forget to subscribe so you can stay up to date on all my upcoming videos! Enjoy! Apple Pie Punch Ingredients 4 Cups Food Club Apple Cider 1 Cup Food Club White Grape Juice 3 Cups Super Chill Ginger Ale 1 Apple, diced Instructions Combine apple cider, white grape juice and ginger ale. Garnish with apples and enjoy! 3.4.3177 Holiday Tree Cheese Ball Ingredients (3) 8 Oz. Food Club Cream Cheese, softened (2) 8 Oz. Food Club Shredded Cheddar Cheese 2 Tbsp Basil Pesto 1 Tbsp Grated Onion ¼ tsp Plochman’s Yellow Mustard Red Pepper Sauce, to taste ¼ Cup Finely Chopped Parsley or Cilantro ¼ Cup Sliced Almonds 2 Tbsp Red Bell Pepper, chopped Assorted Crackers Instructions Stir together cream cheese and cheddar cheese; divide in half. Stir in pesto into one half of cheese mixture. Stir onion, mustard and 2 or 3 drops pepper sauce into second half. Cover each and refrigerate about 4 hours or until firm. Place cheese mixtures on cookie sheet. Shape each to look like a pine tree. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press sliced almonds onto trees to form garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers. 3.4.3177 Cranberry Cheese Spread Ingredients (2) 8 Oz. Packages Food Club Cream Cheese, softened 14 Oz. Can Food Club Whole-Berry Cranberry Sauce 4 Oz. Can Ortega Chopped Green Chilies, drained 1 Green Onion, sliced 1 Tbsp Lime Juice ½ tsp Garlic Salt ½ tsp Cayenne Pepper ½ tsp Chili Powder Essential Everyday Snack Crackers Instructions Place cream cheese on a serving platter. In a small bowl, combine remaining ingredients. Spoon over cream cheese. Serve with crackers. 3.4.3177 Triple Cheese Party Dip Ingredients 12 Oz. Food Club Shredded Sharp Cheddar Cheese 8 Oz. Food Club Shredded Mild Cheddar Cheese 4 Oz. Jar Sliced Pimientos, drained ½ Cup Chopped Yellow Onions 1 Tbsp Finely Chopped Garlic ½ Cup Mayonnaise ½ Cup Kemps Sour Cream 1 Tbsp Worcestershire Sauce Salt and Pepper 8 Oz. Package Crystal Farms Cream Cheese, cut into 1-inch cubes Chopped Fresh Parsley and Red Pepper Flakes for Topping Nabisco Wheat Thins Big Crackers for Serving Instructions In a large slow cooker, stir together first 9 ingredients. Top with cubed cream cheese. Cover; cook on low heat setting 1-1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through. Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers or fresh vegetables. 3.4.3177 Cucumber Party Sandwiches Ingredients 8 Oz. Package Food Club Cream Cheese, softened 2 Tbsp Hellmann’s Mayonnaise 2 tsp Italian Salad Dressing Mix Slices of Fresh English Cucumbers French Baguette Bread Sprinkles of Dill Weed Instructions Mix cream cheese, mayonnaise and dressing mix until blended; let stand for 30 minutes. Spread cream cheese mixture on bread slices. Top with cucumber and if desired garnish with dill weed. Refrigerate and cover until ready to serve. 3.4.3177 Basil Cream Cheese Bruschetta Ingredients 12 Slices Crusty Bread (1/2 inch thick) 4 Oz. Food Club Cream Cheese, softened 1 Tbsp Minced Fresh Basil ½ Cup Chopped Tomato 2 Tbsp Chopped Green Onion 1 Tbsp Food Club Ripe Olives, chopped Instructions Place bread on an ungreased baking sheet. Broil 6-8 inches from heat for 3-4 minutes or until golden brown. Combine cream cheese and basil; spread over untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. In small bowl, combine tomato, onion and olives. Add tomato mixture on top of cream cheese. Serve warm. 3.4.3177 Pepperoni Pizza Spread Ingredients 8 Oz. Crystal Farms Shredded Mozzarella Cheese 8 Oz. Crystal Farms Shredded Cheddar Cheese 1 Cup Hellmann’s Mayonnaise 1 Cup Chopped Pimento-Stuffed Olives 1 Cup Chopped Pepperoni 6 Oz. Can Early California Ripe Olives, drained and chopped 4 Oz. Can Geisha Mushrooms Stems and Pieces, drained and chopped ½ Cup Chopped Onion ½ Cup Chopped Green Pepper Nabisco Crackers Or Breadsticks for serving Instructions Preheat oven to 350 degrees. In large bowl, combine the first nine ingredients. Transfer to a 11×8 inch baking dish. Bake, uncovered, 25-30 minutes. Serve with crackers or Breadsticks. 3.4.3177 Simmer’s Sweet & Sour Meatballs Ingredients 22 Oz. Package of Simek’s Original Meatballs 20 Oz. Jar Sweet n’ Sour Sauce 20 Oz. Can Dole Pineapple Chunks, drained Instructions Lightly stir to mix ingredients. Place into a slow cooker and heat on low for 2-3 hours. 3.4.3177 Pineapple Smokies Ingredients 1 Cup Food Club Brown Sugar, packed 3 Tbsp Pillsbury Flour 2 tsp Ground Mustard 1 Cup Pineapple Juice ½ Cup White Vinegar 1½ tsp Food Club Soy Sauce (2) 16 Oz. Packages Signature Cocktail Smokies Instructions In a large saucepan, combine sugar, flour and mustard. Gradually stir in pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add sausages; stir to coat. Cook, uncovered, for 5 minutes longer. Serve warm. 3.4.3177 Apple Toffee Dip Ingredients 8 Oz. Package Crystal Farms Cream Cheese, softened ½ Cup Food Club Brown Sugar, packed ¼ Cup Sugar 1 tsp Vanilla Extract 10 Oz. Package English Toffee Bits 3 Tart Apples, cut into chunks Instructions In a bowl, beat cream cheese, sugars and vanilla. Fold in toffee bits. Serve with apples. 3.4.3177 I wish you all a Very Merry Christmas and a Wonderful New Year!!! Jayne, Coborn’s Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Local Milk from Kemps Cows

Hi Everyone!! I’m so excited I just have to share the experience that I had a couple weeks ago. I’m a city girl and never had the opportunity to visit a farm before so I was pretty excited to get a chance to visit a local farm. Since 1914, Kemps has been providing families throughout the upper Midwest with wholesome and delicious dairy products. Kemps is owned by 9,000 Dairy Farmers across the United States. They are headquartered in St. Paul, MN with facilities in Minnesota, Wisconsin and North Dakota. I visited the Krause Family Farm in Buffalo, MN and this is a family farm that has been operating since 1959. Coborn’s is all about fresh and providing the best products for our guests and supporting our local farmers. So, I met with Charles the owner of the farm and got the tour of a lifetime. Charles and his family provide the milk that goes into quality Kemps products that you can purchase at our Coborn’s stores and our Marketplace Foods stores in Wisconsin. So, come along and join me for the tour of his farm by watching my video. You’ll get a chance to meet “Ditto” the 2,400 lb. cow that was featured on a Kemps commercial and you will find out why it is so important to the Krause family that they provide the best quality products for you. Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Halloween Entertaining Done in a Snap!

Happy Halloween Everybody! I could hardly wait to show you my 3rd Annual Halloween Video! They get more fun to do every year! We try so hard to come up with a new theme every year to out due the one before. Here are the recipes that we enjoyed after the video was complete. They are tasty and so easy to make. I love easy recipes because when you are hosting the party you need quick and easy so you can enjoy the party too. Meatball Mummies Meatball Mummies Ingredients 1 Bag Simek’s Meatballs, thawed 2 Rolls of Refrigerated Pizza Dough 12 Bamboo Skewers 8 Oz. Sour Cream 1 Can Black Olives Butter (if desired) Four Brothers Pasta Sauce for Serving Instructions Preheat oven to 350 degrees. Thread 3 thawed meatballs onto bamboo skewer. Cut pizza dough into ¼” wide strips and begin wrapping dough around meatballs, stretching and crisscrossing until meatball is almost all the way covered leaving a space for eyes. You will use about 3 pieces of the cut pizza dough to cover each set of 3 meatballs. Gently remove bamboo skewers and place meatball mummy on a parchment paper lined baking sheet. Bake 18-22 minutes at 350 degrees or until pizza dough is golden brown in color. Remove from oven, lightly brush with melted butter. Once mummies have cooled slightly, place 2 little dabs of sour cream and then place a little piece of ripe olive on top of the sour cream for eyeballs for each mummy. Serve with your favorite Four Brothers Pasta Sauce and enjoy! 3.4.3177 Bewitching Brew Bewitching Brew Ingredients 2 Lemons 3 Oranges 6 Oz. Can Frozen Lemonade Concentrate 1 Liter Club Soda 2 (750 Ml) Bottles Sparkling Apple Cider 1 Tbsp White Sugar Instructions Thinly slice lemons and oranges, place in large punch bowl. Add thawed lemonade. Gently stir in club soda and sparkling apple cider. Add sugar to taste. Add ice. 3.4.3177 Monster Munch Monster Munch Ingredients 12 Cups Popped Popcorn 3 Cups Mini-Twist Pretzels 1 Cup Roasted, Salted Peanuts 1 Cup Candy Corn 1 Cup Reese’s Pieces ½ Cup Honey ½ Cup Sugar ½ tsp Salt 2/3 Cup Creamy Peanut Butter ¼ Cup Butter Instructions In a very large bowl, mix together popcorn, pretzels, peanuts, candy corn and Reese’s pieces. Set aside. In a medium saucepan, bring honey, sugar, salt, peanut butter and butter to a boil over medium-high heat, stirring constantly. Boil without stirring for five minutes. Remove from heat, and drizzle caramel over popcorn mixture. Stir to coat. Spread the popcorn mixture onto two baking sheets covered in parchment. Let cool completely, then break apart to serve. 3.4.3177 Spider Web Taco Dip Spider Web Taco Dip Ingredients 16 Oz. Can Refried Beans 2 Tbsp Taco Seasoning ¼ Cup Taco Sauce Crazy Fresh Guacamole Dip ½ Cup Sliced Ripe Black Olives 1 Cup Shredded Cheddar Cheese 1 Cup Chopped Ripe Tomatoes 1 Green Onion, thinly sliced ½ Cup Sour Cream 2-3 Tbsp Milk Instructions Stir together refried beans, taco seasoning and taco sauce; warm mixture slightly to help spreadability. Spread bean mixture on bottom of glass pie plate. Spread guacamole over bean mixture. Mix sour cream with enough milk to make it thin and easy to come of a squirt bottle. Draw spider web across guacamole with sour cream. Sprinkle olives, cheese, tomatoes and green onions around edges. Place spider in center for decoration. Serve taco dip with warm tortilla chips. 3.4.3177 Ghost Grub Ghost Grub Ingredients 2 Lbs. White American Cheese, cubed 2 (4.5 oz.) Cans of Diced Green Chilies 2 tsp Chili Powder 2 tsp Cumin 2 tsp Garlic Salt 1 Cup Milk Instructions In a large slow cooker, add White American Cheese. Add green chilies, milk and seasonings. Stir and cook on low until melted stirring occasionally. Serve with tortilla chips. 3.4.3177 Hope you have a Safe & Happy Halloween!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Four Brothers Fritter Bread

Hi Everyone! I am absolutely excited because I can’t wait to introduce you to a new product called “Four Brothers Fritter Bread” that is made locally right here at our Coborn’s Bake Shoppe in St. Cloud, Minnesota. Fritter bread is a sweet yeast bread with lots of flavor options, ranging from fruits to spices. It is not only great for breakfast, but is an awesome bread to use when making sandwiches. Just spread on some cream cheese and add your favorite toppings to make that delicious sandwich. My favorite is still using this Fritter bread to make French toast. All I did was whisk together an egg along with a little milk together. I added the Fritter Bread into my mixture so that it is completely covered and then added it to my skillet and cooked it on both sides. I can just smell the fresh bread along with the aroma of fresh fruit in this bread. Now the best part! I added Four Brother Maple Syrup to this and it just puts it over the top. I am such a strong supporter of local that I have to tell you that even the Four Brothers Syrup is local too, right out of Bowlus, Minnesota. Both items were named “Four Brothers” after the Four Brothers that got our Company started; Dan, Bill, Ron and Bob. Four Brothers stands for superior quality and you get that every time you experience one of their products. Make sure the next time you are planning breakfast try our new Four Brothers Fritter Bread for French toast and don’t forget to invite me over for breakfast. I’ll bring the Four Brothers Syrup!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Del Click Here for more blogs written by Jayne [...] Read more...

Keep Food Fresh With a Vacuum Sealer

Hi everyone!! It’s official… our summer is over and we are full steam ahead into fall and harvest time. If you are like me, we are right in the middle of trying to use up all our vegetables out of the garden so they don’t go to waste. Well, I just have to tell you about my new gadget that I just purchased because I am so excited and love it! It is the Hamilton Beach Vacuum Sealer and it is so extremely easy to use and I can’t wait to not only use it on my vegetables, but my big plan is to go through my freezer and eliminate by large containers of food and put them into the vacuum seal bags. They are easier to store for space and it lasts so much longer. One reason I love the vacuum sealer is because exposure to air causes food to spoil quicker, causes freezer burn and staleness. The Hamilton Beach Vacuum Sealer System removes the air and seals in the flavor and freshness and it also extends the life of foods by removing most of the air. By removing the air, it keeps the mold out because mold can’t grow in a low oxygen environment and by freezing your product it stops the growth of yeast. The best benefits to vacuum sealed packaging: Foods don’t get freezer burn. Foods last longer, so you throw less away. You save time and money. Enjoy your favorite foods all year long. (Corn-on-the-Cob in the middle of January) You can vacuum seal supplies to keep them clean and dry. For hunters, this is also a great gadget because if they do their own butchering this is an awesome machine to keep their products preserved throughout the year. Ever since I purchased this machine it is like a new toy in my kitchen and it I can’t stop using it. Enjoy and Happy Preserving your Harvest!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Fresh Salsa Recipes

Hi Everyone, Can you believe the summer is almost over? School is starting in the next couple of weeks and before you know it the weather is going to turn to those cool fall nights. I love fall season, so I’m looking forward to it. If you have a garden like I do it’s starting to wind down and the fruit of your labor is ready to eat. One of my favorite things to do is to make fresh salsa this time of year because there are so many items out of my garden that I can use and there is nothing like fresh salsa. Here are a few recipes that I want to share with you and they are great because so many of the items from your garden you can use in these recipes. Remember salsa is not just used for dipping chips, but you can also use on top of your favorite fish. Hope you enjoy these recipes and those last days of summer before the fall starts knocking on our doors. Fresh Tomato Salsa Makes 12 servings Suggested Wine pairing: Airfield Estates Syrah Ingredients 3 Tomatoes chopped about 1 lb. ¼ Cup red onions, finely chopped ¼ Fresh Cilantro, chopped 1 Jalapeno pepper, finely chopped ¼ Cup Italian dressing Instructions Combine all ingredients and serve with tortilla chips 3.4.3177 Fresh Mango Salsa Makes 4 cups Wine pairing: J. Lohr Falcons Perch Pinot Noir Ingredients 3medium tomatoes, chopped 1 medium mango, peeled and chopped 1 Medium ripe avocado, peeled and cubed (optional) 1 Cup canned corn, drained 1 Cup canned black beans, rinsed and drained (optional) 2 Garlic cloves, minced ½ Cup fresh cilantro, minced ¼ Cup red onion, chopped 1 Jalapeno pepper, seeded and chopped (optional) 3 T. lime juice 1 T. Olive Oil Instructions In a large bowl, combine all ingredients. Chill until serving. Serve with tortilla chips *This fresh tasting combination is also great with grilled salmon, chicken or pork chops 3.4.3177 Fresh Salsa Recipes Makes 2 Cups Wine pairing: Cupcake Sauvignon Blanc Ingredients 3.5 Oz. Crumbled Feta cheese ½ Cup Kalamata olives halved ½ Cups red onions, chopped ½ Cup cucumbers, chopped ½ Cup Roasted red peppers, chopped 2T. Fresh Mint, finely chopped ½ Cup Greek Vinaigrette dressing Instructions Mix all ingredients until well blended. Serve with pita thins toasted chips 3.4.3177 Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Grilled Peach Recipes

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! Grilled Peach Salsa Ingredients 4-California Peaches ½- sweet yellow onion, minced 1-Jalapeno pepper, seeded and minced Juice of 1 lime 1-large tomato, chopped 1-bunch cilantro, minced 1-teaspoon fresh garlic, minced Pinch of sea salt to taste Instructions Rub olive oil over the grates then preheat grill to medium high. Grill peaches 8-10 minutes. While peaches are, cooling add all the other ingredients into a bowl. Dice the peaches and add to bowl. Squeeze lime juice all over the salsa and add sea salt to taste. Serve with tortilla chips and don’t forget the Margarita!!! 3.4.3177 Now I also wanted to trying grilling peaches and serving them as a dessert and I found the perfect recipes. There is nothing like hot peaches off the grill along with cold ice cream. They pair perfectly together. Peaches with Rum Sauce Ingredients 4-tablespoons butter ¼-cup brown sugar ¼-cup rum flavoring ½-teaspoon ground cinnamon ¼-tsp. salt 4-ripe peaches Vanilla Ice Cream Instructions Preheat grill to high. Combine the first five ingredients in a small saucepan and bring to a boil. Slice the peaches into sixths and discard the pits. Place the peaches on the grill and get sear marks on each side, making sure not to flip or turn the peaches until they release from the grates. Once both sides have a nice char, remove from the grill and place over scoops of ice cream, and slater with the hot buttered rum sauce. 3.4.3177 Here is the perfect dessert for a hot summer because it is so refreshing. Enjoy!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Garden Pasta

Happy summer everyone!!! I love this part of summer because my garden Is really taking off and I’m already getting some nice red tomatoes and some fresh zucchini. Now it’s time to find a recipe to use these in. I’m so excited that I just have to tell you what one of my worst guilty pleasures are. I love gadgets and especially for the kitchen. The other day I was shopping at Coborn’s and I ran into the 3-in-1 Electric Spiralizer and this is the gadget I have wanted so badly. So how could I pass this opportunity up? Of course, I bought it and had to go home and try it. Well I’m in love because it is the best! I took zucchini and yellow squash and replaced pasta with a healthy vegetable. How could I go wrong? The 3-in-1 Electric Spiralizer comes with three blades and it has several recipes in the package along with the one that I am using today. So, check this out. Garden Pasta Serves 4-6 Ingredients 2-medium zucchini 2-medium yellow squash 2-tablespoons olive oil 1-clove garlic, minced 2-tablespoons fresh basil, chopped 1-tablespoon balsamic vinegar 1-teaspoon salt ½-teaspoon ground black pepper ¼-teaspoon crushed red pepper, optional Instructions Using the Spiral disc, add zucchini to the food chamber. Process until completely spiralized. Repeat with yellow squash. Fill a large saucepan two-thirds full of water. Over high heat, boil water. Add zucchini and yellow squash. Cook 15-20 seconds or until tender; drain and cover to keep warm. In a large skillet over medium-high, sauté garlic and olive oil until tender about 3 minutes. Add tomatoes, basil, vinegar, salt and peppers. Cook just until tomatoes are heated through. Serve over vegetable pasta. 3.4.3177 This recipe was fantastic and I will definitely be serving this recipe again. It tasted so good with the fresh tomatoes and zucchini but it was the garlic and fresh basil that put it over the top. This was one great tasting healthy recipe. There are so many options with this gadget that I can’t wait to experiment even more. I took carrots and squash and used the spiral blade and sauté them in olive oil and your favorite seasoning and it was unbelievable. Or try cooking chicken with fresh mushrooms and then adding your favorite alfredo sauce and serving that over fresh zucchini. I found a new way of cooking with fresh vegetables and a whole new way of eating healthy. Hope you get a chance to try these recipes and Enjoy!!! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Three Quick Meal Featuring Johnsonville Flame Grilled Chicken

I think I spend most of my time in a grocery store but I’m thinking that is a good thing surrounded by all the fresh meat, seafood, vegetables and other goodies. I was shopping the other day and when I was in the Meat Department I discovered a new item that I just have to share with you. It is called Johnsonville Flame Grilled Chicken Breasts. They are so extremely easy to prepare and they are the Best!!! They have 3 flavors; Garlic & Herb, Teriyaki, and Black Pepper & Sea Salt. I love that they are individually wrapped so that you can prepare exactly what you are going to eat and there is now waste. Here are 3 simple meals that you can prepare when you are in a hurry. Garlic and Herb Chicken Breasts 1-9 oz. Johnsonville Flame Grilled Garlic and Herb Chicken Breasts, heated per package direction, halved lengthwise and sliced into ¼” strips. Garlic and Herb Chicken Breasts Ingredients 1-cup grape tomatoes, halved 1-avocado, diced ½-cup cheddar cheese, shredded ½-cup Ranch dressing 4-8” flour tortillas Instructions In a bowl, combine the chicken, Romaine, tomatoes, avocado, cheese and ranch dressing. Toss to coat. Spoon into tortillas, and roll as you would a burrito. 3.4.3177 Teriyaki Glazed Chicken Breasts Teriyaki Glazed Chicken Breasts Ingredients 1-9 oz. Johnsonville flame Grilled Teriyaki Chicken Breasts 1-8 oz. package of ready to eat rice 1-tablespoon olive oil 2-cups fresh vegetables (carrots, baby corn, broccoli, pea pods and mushrooms) Instructions Heat chicken and rice according to package directions. In skillet sauté vegetables in olive oil until crisp-tender. Serve with rice and chicken. 3.4.3177 Black Pepper & Sea Salt Chicken Breast Just heat the chicken per package direction and serve with a side of asparagus or your choice of vegetable along with a great refreshing side of fresh fruit. These are premium chicken breasts seasoned with the highest quality ingredients and grilled to perfection!!! They make great sandwiches and wraps along with awesome entrees. I hope you enjoy them as much as I have and will continue to. Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Sweet Summertime

Happy June everybody!! Next week is July 4th and it is my very favorite holiday. I love the weather and all the fun that comes along with this time of year. Getting together with family and friends is got to be the best. I was in California a few weeks ago, and I discovered a new recipe that I promised myself I would do when I got back home because I just loved it. It was so good that I had to have seconds. Before we get to the that though, I want to start with a Tri-tip Roast. This cut of meat is just scrumptious and so easy to prepare. The Tri-tip roast is a cut of beef from the bottom sirloin and when grilled to perfection in my opinion is better than a ribeye. It is so tender and flavorful and it will soon become one of your favorites. It is extremely popular out on the West Coast and has finally made its way here to the Midwest. Here is how easy it is to do. I seasoned the roast with Four Brothers Prime Rib Seasoning. I use this seasoning for everything. I preheated the grill to 500-550 degrees because I wanted a very hot grill and then placed the roast on it. I seared the roast on each side by heating for 3 minutes and then turning it over for another 3 minutes. By searing your meat, it holds all the flavor in. Then I turned down the grill and made sure the roast was on indirect heat. I slowly cooked it to 140 degrees for Medium Rare. I took it off the grill and covered it loosely with aluminum foil for about 10 minutes so that the juices soaked back into the meat to give it that wonderful flavor. While the roast was cooking, I decided to have a cocktail to enjoy and found a recipe at a local restaurant that was so good I knew I needed to have this along with my meal. It’s called Lynchburg Lemonade and it’s sure to be a summertime favorite! Ok, back to when I was in California! This is what I’ve been waiting to share with you! I got the opportunity to try Mexican Street Corn and I have never been so excited about corn on the cob! I have always loved corn-on-the-cob but this took it to a whole new level. If you love corn you will love this experience. This recipe is unbelievable and I couldn’t stop eating it. You’ll be making this all summer long too! I think I just planned my July 4th meal and in fact I know I did! Enjoy the holiday with family and friends along with all the great foods of Summer. I wish you all a very happy 4th of July! Jayne, Coborn’s Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

NEW Four Brothers Cookies

Have you tried our NEW Four Brothers Cookies yet? They pair perfectly with Kemps milk, and speaking of milk — We are right in the middle of June and I want to acknowledge not only our local Dairy Farmers, but all Farmers in by celebrating National Dairy Month. June Dairy Month is a month-long celebration where we come together to celebrate the important role that the dairy industry plays in our state. Not only that but milk is near and dear to my heart because I’m married to the “milk man” as so many people call him. My husband works for Kemps and we always celebrate with fun activities throughout the month. Now you can’t have a glass of milk without a delicious cookie and boy do I have a treat for you. As most of you know Coborn’s has a Central Bakery where they produce homemade, quality baked goods and oh are they yummy! I’m so excited because we have just introduced our “new” Four Brothers cookies and they are going to “WOW’ you!! They have the best qualities…. They are richer in flavor They have distinct buttery flavor They look just like the cookies grandma made Variety of flavors And they have a cleaner and shorter list of ingredients that so many of you asked for. The days are getting warmer and there is nothing better than an ice-cold glass of milk with a delicious cookie. Celebrate Dairy Days with me and visit anyone of our Coborn’s Bakery Departments to pick up a box of cookies along with some milk to take home!! Enjoy!!! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli Click Here for more blogs written by Jayne [...] Read more...

Chicken Pho

Spring has arrived and every time I step outside, I can smell that fresh scent of spring and I love it. It’s time for me to get out in the garden and start planting those summer flowers. The days are getting warmer but the evenings are still a little chilly. Even though we are not in the fall season we still have those cooler nights in May and on those evenings, there is nothing better than a hot bowl of soup. I am so excited to share with you a soup that I was just introduced to by a very close friend of mine. We met for dinner and under very high recommendation, I was told “that this soup was to die for”. Well that intrigued me enough where I just had to have some. I was completely blown away and I loved it!!! The soup I am talking about is Chicken Pho. There is something so comforting about the rich, flavorful broth combined with fresh veggies. If you have never had it before, Pho is a Vietnamese soup consisting of broth, rice noodles, herbs and some type of meat. Here is this easy recipe and as soon as you have a bowl of Pho you are going to fall in love with it as much as I have. Chicken Pho Ingredients 2- 32 oz. cartons of Chicken Cooking Stock 1- tablespoon vegetable oil 2- tablespoon minced garlic 1-tablespoon minced ginger root 2- tablespoon hoisin sauce 2- teaspoon sriracha sauce ½-onion, sliced paper thin 8 oz. thin rice noodles Meat from 1 rotisserie chicken, pulled from the bone 3- cups bean sprouts 1- bunch cilantro 1- package fresh basil 1- jalapeño, thinly sliced 2-limes, cut into wedges Instructions Soak the noodles in the hottest tap water for 20 minutes, or by following package directions. Meanwhile, in a saucepan or Dutch oven, heat oil over medium heat. Sauté garlic and ginger until fragrant and lightly browned. Add 1 cup of stock to deglaze the pan (lift off all the brown bits). Add the remainder of the stock, hoisin, sriracha and onions. Simmer for 10-15 minutes while you prepare the toppings on a platter or dish for serving (bean sprouts, cilantro, basil, jalapeño, limes). Once the noodles are cooked, drain them well and add them to the stock. Serve the soup in bowls, each topped with ½-cup chicken and desired toppings. Add more sriracha and hoisin for flavor if desired. 3.4.3177 This is just so easy to do, how can you not want to make this for your next meal. Enjoy!!! I did!! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli Click Here for more blogs written by Jayne [...] Read more...

Mother’s Day Drink Recipes

Mother’s Day is a few weeks away and I don’t know about you but my favorite way of celebrating Mother’s Day is at the lake especially if it is a beautiful Minnesota spring day! By the time Mother’s Day is here I have the spring-cleaning done at the cabin, the patio furniture is out at the lake and the outside fireplace is working. The dock is in along with the boat and I’m ready anytime for summer weather. The other night when I was planning my next video blog I was thinking of what I would like on Mother’s Day and I thought it would be fun to share some quick and easy drinks that I enjoy all summer long. These are great drinks to serve mom before you make her that delicious brunch or dinner. Just make sure you are making and serving them to her while she enjoys the day. Happy Mother’s Day to all!!! Pineapple Breeze Ingredients 16 oz. glass with ice 1-1/2 oz. Malibu Rum ½-can lemon lime cola ¼-cup pineapple juice ¼-cup orange juice Instructions Place ice in a glass Add all ingredients Stir and enjoy this refreshing drink! 3.4.3177 Strawberry Lime Moscato Punch Serves 6 Ingredients 1.5 liter of Moscato Wine 1-can frozen limeade concentrate, defrosted 1-cup strawberries, diced plus 1-cup strawberries sliced 1-lime sliced 2-liter lemon lime soda Instructions Place 1 cup of diced strawberries and ¼-cup of limeade in a blender and puree. Pour into pitcher and then add remaining limeade and Moscato then stir. Chill in refrigerator and garnish with strawberry and lime slices. When ready to serve top each glass with lemon lime cola. 3.4.3177 Blue Waters Serves 6 Ingredients 8-cups of ice 1-cup pineapple juice ½-cup blue curaçao ½-cup vodka or light rum ½-cup cream of coconut Instructions In a blender, blend ice, pineapple juice, blue curaçao, vodka and cream of coconut until desired consistency is reached. Pour in glasses and serve immediately. 3.4.3177 Happy Mother’s Day and enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli Click Here for more blogs written by Jayne [...] Read more...

3 Simple Easter Salads

Wow! Can you believe its Easter?? Where did the winter go? I’m so glad it’s over, as much as I like it, it’s time to say goodbye and move on to those April showers and May flowers. I started planning my Easter meal and one thing I found out about my family is they are not the traditional bunch in fact we are like the Brady Bunch! We are a blended family and along with that comes all different ideas of what they think an Easter meal should be. I found out quickly from the crew that not only do we not have to have the traditional ham dinner we can have whatever we want and this year it’s’ going to be Crusted Parmesan Chicken over Rice. Well along with that you should serve some sides and I wanted to serve a nice refreshing spring salad that adds color to the table and screams spring at the same time. So, wouldn’t you know I found three of them and yes I can’t make up my mind which one I want for Easter. Well this crazy family decided why only have one, so now I’m down to picking two. So I decided to do this video so that I could get a preview and sample and then decide. You won’t believe just how easy these are to make! Here are the recipes for all three salads. Give them a try for yourself this Easter! Cherry Salad Delight Pistachio Salad Orange Fluff Enjoy and have a safe and Happy Easter! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Chicken with Creamy Cilantro Lime Sauce

Welcome back! I’ve said it time and time again, I’m a busy woman. When I get home from work I don’t always have time to spend hours in the kitchen, and I have a feeling there are those of you out there who feel the same. So, I came across this quick 30 minute meal that I just had to share. It’s not only quick, but it is delicious and a nice healthy meal I can feed my family in under a half an hour. Try it and comment to my blog, I would love to hear what you think! Chicken with Creamy Cilantro Lime Sauce Author: Jayne Cook time: 30 mins Total time: 30 mins Ingredients 4 boneless skinless chicken breasts 1/4 tsp. Salt 1/4 tsp. Black Pepper 1 T. Olive Oil 1/2 tsp. Red Pepper Flakes 1 T. Cilantro, chopped 2 T. Unsalted Butter 3 T. Heavy Cream 1 Cup Chicken Broth 1 T. Onions, chopped 1 T. Lime Juice Instructions Preheat oven to 350°F. Using a mallet, tenderize the chicken breasts to the same thickness. Sprinkle each chicken breast with salt and pepper. Place the chicken breasts on a medium- high heat frying pan. Let them cook for 5 minutes (not fully cooked) Transfer the chicken breasts to a clean and dry glass pan. Add chicken broth, lime juice, onions, red pepper and cilantro to the frying pan then mix. Cook for 5 to 10 minutes until onions are translucent. Add butter and heavy cream liquid. Stir until butter has melted. Pour the sauce on top of the chicken breasts in the glass pan. Bake uncovered for 10 to 15 minutes to 165°F. Serve with asparagus or vegetables of your choice. 3.4.3177 Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne Save Save [...] Read more...

Sun-dried Tomato Pesto Chicken with Asparagus

One of my favorite things when looking through recipes or cookbooks are entrees that take less than 30 minutes to make and serve. When I found one I’m all over it. Well I found one the other day that peaked my interest and when I made it the recipe was not only a WOW but is now on my list for top favorites especially if you love sundried tomatoes and basil pesto which I personally love to devour. So here is a great 30-minute meal that you and your family can enjoy and it’s great for those weeknight meals when you don’t have a lot of time. Pesto Chicken with Veggies Just to add more excitement to this dish I added some flavored rice along with it and it pushed it over the edge! I know not only will I be saving myself some time with it being such an easy quick recipe but I am going to enjoy it several times because I love it!! See you in a couple weeks, Enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & DeliSave [...] Read more...

Baked Salmon with Cilantro

We are right in the middle of Lent and aren’t we always looking for some great fish or seafood recipe that we can serve our family or guests for dinner on a Friday evening? I started digging through my books and books of recipes that I have collected over the years and I found one that my mom used to make for us when we had family dinners. This is a recipe you could use even for cod, but I chose salmon just because of it being my favorite and my family’s also. This is probably one of the easiest recipes to use for baking fish and if you like cilantro and I do, you will go crazy over it. The first time I had the cilantro and lemon was just so refreshing to taste. I couldn’t get enough of it. It is also a great summer seafood entrée to grill and serve with some of your favorite white wine. I hope you get a chance to try this recipe because you will be pleasantly surprised at how wonderful it is. Baked Salmon with Cilantro Cook time: 18 mins Total time: 18 mins Serves: Serves 4 Ingredients ¼-cup butter or margarine, slightly softened 1-tablespoon fresh cilantro, chopped ½-teaspoon lemon peel, grated 4 – 4 oz. salmon fillets ¼-teaspoon salt ¼-tsp. ground cumin 1-tablespoon lemon juice Instructions Preheat oven to 425 degrees. Mix butter, cilantro and lemon peel in a small bowl. Cover and refrigerate butter while preparing the fish. Spray glass baking dish with cooking spray and place salmon skin side down in dish then drizzle with lemon juice and sprinkle with cumin and salt. Bake salmon for 12-18 minutes until internal temperature of fish reaches 145 degrees. Lift fish from skin with spatula onto serving platter. Top each serving with a dollop of cilantro flavored butter mixture so it melts over the fish. 3.4.3177 Enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne. [...] Read more...

Local French Toast with Homemade Blueberry Syrup and Whipped Cream

Hi Everybody! February is half over and I can just feel spring in the air since we have had such a mild Minnesota weather. Speaking of Minnesota, I just have to talk to you all about “local”. I just love local and I love talking about local. So I thought I would show you some great recipes using some of our great local products right here in the Midwest. Today I thought I would talk about French Toast with homemade blueberry syrup and homemade whipped cream. This is ‘yummy” no matter which way you look at it. Homemade Blueberry Syrup The first thing I’m going to start with is my homemade blueberry syrup. Now you are probably going to say “you can’t get local blueberries in the middle of the winter” and you’re absolutely right! That is why in the winter months Coborn’s gets many of our blueberries from Chile. They have the optimum climate for growing blueberries in November through April and let me tell you Chile grows product that is the finest and safest for export to us way up north. Of course they are healthy, they score a 100 on the NuVal Scoring System and in just one cup you can receive almost 4 grams of fiber and 25% of your daily requirement of Vitamin C. They are so delicious and nutritious and I just have to use these Chilean blueberries for my homemade sauce. Homemade Blueberry Syrup Ingredients 1/2 Cup Sugar 1 T. Cornstarch 1/3 Cup Water 2 Cups Fresh Blueberries Instructions In the bottom of a saucepan, stir together sugar and cornstarch. Whisk in water. Stir in blueberries and bring to a boil. Once boiling, cook for 1-minute stirring constantly. Remove from heat and allow to cool (it will thicken more as it cools). Serve warm over pancakes or ice cream. Store cooled leftover syrup in the refrigerator. Homemade Whipped Cream The next step is creating the luscious whipped cream and that is to die for. For the whipped cream I always use Kemps Heavy Whipping Cream not only because of the great quality but here is another local company and what I love best about Kemps is how giving a company they are to our communities. What more can I say? Kemps it’s the Cows! Now after adding the whipping cream you need to also add the sugar and again both local companies. Crystal Sugar is from the Red River Valley area and has factories in Minnesota and North Dakota. The vanilla is a favorite of mine and that is J. R. Watkins and they are right out of Winona, Minnesota! Homemade Whipped Cream Ingredients 1 Pint Heavy Whipping Cream 1/2 Cup Powdered Sugar 1 tsp. Vanilla Extract Instructions Place the cream, powdered sugar and vanilla in a stand mixer. Turn the mixer on low at first, until all the ingredients are fully mixed. Then turn the mixer on medium speed. Whip the cream until almost stiff peaks form. Notes The most important step before you begin is to make sure everything is really cold. Place the beater and the bowl of the mixer in the freezer for about 15 minutes. Also place the heavy whipping cream in the freezer at the same time. As the beaters whip the cream the coldness of the bowl helps the cream maintain its structure. 3.4.3177 French Toast Now the final step the French toast. I am using Country Heart Bread and it is made right here in St. Cloud, Minnesota. If you are ever in the St. Cloud area you just have to drive by their Bakery, because the smells are to die for. The smell of fresh bread that you will experience, there is nothing like it! Country Hearth bread is also in the Coborn’s Penny Pinchers a lot too so stock up and freeze it, I would recommend using that bread with in one month of freezing. Now when you are heating up the French toast make sure to check out Smude Sunflower Oil that has a phenomenal buttery flavor and is also produced right here in Pierz, Minnesota. French Toast Ingredients 1 Egg 3/4 Cup Milk 1 T. Cinnamon 1 tsp. Vanilla Extract 1 Pinch Salt Bread Instructions Beat together eggs, milk, cinnamon, vanilla and salt. Heat a lightly oiled skillet or griddle over medium heat. Soak bread slices in egg mixture for 10 seconds on each side. Cook bread until both sides are lightly browned and crisp. Serve hot. Local Now I love supporting local and I bet you do to. You can pick up these local products at your favorite local Coborn’s store. You know what I really love about my job at Coborn’s? I love working for a local company. When my son was in baseball as a child, the team was sponsored by Coborn’s and they still are today. So I hope when you think of local you think of Coborn’s because our support center is right here in St. Cloud, Minnesota and we employ almost 8,000 great employees throughout the Upper Midwest, it’s a great company and thank you for supporting us for nearly 96 years. Enjoy your local French Toast and we’ll see you in two weeks! Enjoy!!! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli [...] Read more...

Make the BEST for your Valentine

Valentine’s Day is only a couple weeks away and it is coming up quickly. I want to be prepared for it so I’m starting to plan now. It’s time to show the people in our lives how much we love them. Change of scenery I really do love to cook and I find the holiday helps to inspire me to be even more creative in the kitchen. Dinning at home doesn’t have to feel like work. Need a change of scenery? Relocate to a different location in your home. How about a picnic on floor by the fireplace? A folding table elegantly set with your finest table linens? What about the dining table that only gets used for special occasions? Mine never gets used so that is the perfect place for that romantic meal. When you eat in spots of your home that are seldom visited it can feel a lot like dining out, but at a fraction of the price tag. Just don’t forget the candles and a little light music to set the mood. Try something new Don’t cook the same old dinner, make it a delicious experience that you both will enjoy. I think having great ingredients with new recipes makes cooking feel like fun instead of the same old dinner routine each week. Try pairing store-bought items like fresh fruit, bakery treats and easy appetizers. If you have kids push dinner back and have it after the kids go to bed so you feel like you get a night away without the expense of a sitter. Involve the kids Try starting a new tradition for the kids. Anything that can be cut into a heart is an instant celebration from lunchbox sandwiches to pancakes and even heart-shaped pizzas. Make sure to let them get creative with cards and get the paper, glue and crayons out. When they are involved it becomes a family event with lots of laughter. Something as simple as a Pancake Bear holding a heart is enough to send them off to school with a full heart this Valentine’s Day. Everything is available at Coborn’s So here is what I have come up with for Valentine’s Day that you can find at any one of our Coborn’s stores. Coborn’s Meat Department Flame Seared Fully Cooked Pork Ribs Surf & Turf which includes an 8 oz. NY Strip & 4 oz. Cold Water Lobster Fully Cooked Prime Rib Boneless Rib Eye Steak Fresh Norwegian Salmon Coborn’s Produce Department Fresh Asparagus Spears Chocolate Dipped Strawberries Coborn’s Bakery “I Love You” Cakes Coborn’s Floral Flowers Stuffed Animals Candies Gifts Now for my biggest challenge for Valentine’s Day…making up my mind which items I am going to choose for that very special menu. Yikes! I want them all! Happy Valentine’s Day and enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery and Deli [...] Read more...

Simply Delicious Citrus Glazed Salmon

It’s the first of the year where we set our new resolutions and start those dreaded diets. I actually look forward to starting a diet because I know the results always make me feel so much better and I have so much more energy. I’m always looking for some new healthy recipes and the first place I look is for a great easy recipe using fish. So many people tell me they avoid making fish because they feel it’s too difficult to make because they never know how long to cook it and end up over cooking it. Well I’m here to tell you that fish is one of the easiest entrée’s to prepare. Since we are talking fish and you know how absolutely crazy I am over salmon especially Norwegian Salmon I couldn’t help myself and just had to share this recipe with you. It is so yummy and it has such a sweet citrus flavor that pairs so well with salmon. I made this last night for dinner and it was actually very hard to walk away but as you all know it’s all about portion control so I saved the rest for the next day. Citrus Glazed Salmon Prep time: 5 mins Cook time: 18 mins Total time: 23 mins Serves: 4 Ingredients ¼ Cup Orange Marmalade 1 T. Lemon Juice ½ tsp. Dried Basil Leaves 4 – 6 oz. Salmon Fillets ½ tsp. Garlic-Pepper Spice Blend ¼ tsp. Salt Instructions Preheat oven to 425°F. In a small bowl, combine marmalade, lemon juice and basil; mix well. Spray glass baking dish with cooking spray and place salmon skin side down in dish then sprinkle with garlic-pepper blend and salt. Bake salmon for 4-10 minutes. Remove from oven and brush salmon with marmalade mixture. Return to oven and continue to cook 8 additional minutes, until the internal temperature of the salmon reaches at least 145°F. 3.4.3177 Enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne. [...] Read more...

See Jayne on KARE 11 This Weekend!

Our resident foodie, blogger and home chef extraordinaire Jayne will be cooking up some new deliciously healthy holiday recipes again with Pat Evans on Kare 11, Saturday, December 24th on the morning show. Be sure to tune in for these great recipes and cheer Jayne’s on! UPDATE: You can view the segment here: http://www.kare11.com/news/health/amped-up/amped-up-healthy-holiday-meal/377489055 Baked Blackberry Glazed Salmon Baked Blackberry Glazed Salmon Ingredients ½ cup seedless blackberry jam 3 T. red wine vinegar 1 lb. fresh Norwegian Salmon, cut into 4 pieces 1 T. Lemon-Pepper Seasoning Salt 1 cup fresh Blackberries Instructions Heat oven to 450 degrees. Spray both sides of salmon pieces lightly with cooking spray and rub on lemon-pepper seasoning salt. Place fish, skin side down, in pan. Bake uncovered for 12-15 minutes and until internal temperature reaches at least 145 degrees. While the fish is baking, in a 1 quart saucepan cook blackberry jam and vinegar over medium heat 2-3 minutes until jam is melted. Remove from heat and set aside. Carefully lift fish from skin with spatula. Serve salmon topped with blackberry glaze and berries. 3.4.3177 Pomegranate & Almond Salad Pomegranate & Almond Salad Ingredients 1/3 cup sunflower oil 2 T lime juice ½ tsp. sugar 1/8 tsp. salt 1/8 tsp. of ground pepper 1 clove garlic, finely chopped 10 oz. of sweet baby lettuce 1 pomegrante, seeded (3/4 cup seeds) 1/3 cup Almonds, sliced Instructions In a small bowl whisk together the oil, lime juice, sugar, salt, pepper and garlic until smooth. In large serving bowl, mix lettuce and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently and enjoy! 3.4.3177 Jicama Spinach Salad Jicama Spinach Salad Ingredients 1 small jicama 1-1/2 cups sliced fresh strawberries 10 oz. bag baby spinach leaves 2 T. lime juice 2 T. honey 1 T. sunflower oil Instructions In a small bowl, whisk together the dressing ingredients until blended. Cover; refrigerate 1 hour to mix the flavors. Peel jicama; cut into ¼-inch thick slices. In large bowl, gently toss jicama, strawberries and spinach. Just before serving, pour dressing over salad; toss gently to mix. 3.4.3177 Click here for more great recipes from Jayne! [...] Read more...

Jayne’s Top 10 Holiday Appetizers

December is one of my favorite months of the year because it’s so festive everywhere you look. From pine trees and snow to tinsel and gold, it’s the kickoff to all the holiday parties with family and friends. As we go into the holidays I want to share my Top 10 Holiday Appetizers to help you along the way and to make your parties a great success. So, here are 10 recipes that are quick and easy, allowing you even more time with your loved ones. Cranberry Chili Meatballs Cranberry Chili Meatballs Serves: 6 Ingredients 14 Oz. Can Jellied Cranberry Sauce 10 Oz. Chili Sauce ¾ Cup Brown Sugar ½ tsp. Ground Cumin ½ tsp. Chili Powder 30 Oz. Package Frozen Meatballs, thawed ¼ Cup Parsley, freshly chopped (optional) Instructions Combine the cranberry sauce, chili sauce, brown sugar, cumin, chili powder in a large pot. Set to a medium heat and cook until the sugar has dissolved and the mix begins to bubble. Add the meatballs to the pot and simmer for 25 minutes. Garnish with chopped parsley and serve 3.4.3177 Ranch Snowman Cheeseball Ranch Snowman Cheeseball Ingredients 8 Oz. Cream Cheese, softened 1 Oz. Packet of Dry Ranch Seasoning Mix 2 Cups Finely Shredded Mozzarella Cheese, divided 1 Small Carrot 10 Whole Black Peppercorns Instructions Mix cream cheese, 1 cup mozzarella, and ranch seasoning mix until smooth. Lay out two pieces of plastic wrap. Place 1½ cups of the cream cheese mixture in the first piece of plastic wrap (this will be your bottom piece). Place the remaining amount ½ cup in the other piece of plastic wrap. Roll into balls with greased hands. Refrigerate for hours or until set. Then roll each cheeseball into the remaining 1 cup of shredded cheese until well coated. Place the smaller cheeseball on top of the larger one. Place peppercorns to resemble eyes, nose, mouth and buttons. Add a small bit sized piece of carrot for his nose. Serve with pretzel crisps. 3.4.3177 Layered Black Bean Dip Layered Black Bean Dip Serves: 32 Ingredients 8 Oz. Cream Cheese 1 Cup Canned Black Beans, drained and rinsed 10 Oz. Diced Tomatoes & Green Chilies, drained 1 Cup Mexican Style Shredded Cheese Instructions Spread cream cheese onto bottom of shallow dish. Layer with beans and tomatoes; top with cheese. Serve with tortilla chips. 3.4.3177 Crock Pot Mushrooms Crock Pot Mushrooms Serves: 6 Ingredients 1 Lb. Whole fresh Mushrooms ½ Cup Butter 1 Envelope Ranch Salad Dressing Mix Instructions Put mushrooms in a crock pot. Place butter and dry ranch mix over mushrooms. Cook on low 3 to 4 hours. 3.4.3177 Smoked Sweet Kielbasa Bites Smoked Sweet Kielbasa Bites Serves: 4 Ingredients 14 Oz. Jennie-O Turkey Kielbasa Sausage, sliced ¾ Cup Ginger Ale ½ Cup Brown Sugar ½ Cup Barbecue Sauce Instructions Place sliced sausage in a bottom of a square baking dish. In separate bowl, whisk together remaining ingredients. Pour over sausage in dish. Bake at 300 degrees for approximately 1 hour. Allow to cool slightly before serving. 3.4.3177 Stuffed Shrimp Stuffed Shrimp Serves: 24 Ingredients 4 Oz. Cream Cheese, softened 4½ tsp. Prepared Horseradish 1 T. Grated Parmesan Cheese 1 Lb. Cooked Large Shrimp, peeled and deveined Minced Fresh Parsley Seafood Cocktail Sauce Instructions In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 tsp. cream cheese mixture into each shrimp. Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers. 3.4.3177 Luscious Lime Shrimp Bites Luscious Lime Shrimp Bites Serves: 24 Ingredients ¼ Cup Mayonnaise ¼ Cup Sour Cream 1 T. Lime Juice ½ Lb. Cape Covelle Shrimp, cooked, peeled and deveined, tails removed & coarsely chopped ¼ Cup Tomatoes, chopped 2 T. Fresh Cilantro, chopped Instructions Mix first three ingredients in medium bowl. Stir in shrimp. Spoon onto crackers; top with tomatoes and cilantro. 3.4.3177 White Chicken Enchilada Dip White Chicken Enchilada Dip Serves: 10 Ingredients 2 Cups Rotisserie Shredded Cooked Chicken 10 Oz. Mild Green Chile Old El Paso Enchilada Sauce 4.5 Oz. Old El Paso Chopped Green Chilies 8 Oz. Cream Cheese, softened 1 Cup Mexican Style Shredded Cheese Cilantro Leaves and sliced Green Onions, if desired Instructions Heat oven to 375 degrees. Lightly grease square baking dish. In large bowl, mix chicken, enchilada sauce, chilies, cream cheese and ¾ cup of the cheese until well blended. Spread in baking dish. Sprinkle with remaining ¼ cup cheese. Bake about 20 minutes or until golden. Garnish with cilantro and green onions. Serve with tortilla chips. 3.4.3177 Cranberry Ginger Holiday Punch Cranberry Ginger Holiday Punch Serves: 12 Ingredients 6 oz. Frozen Pink Lemonade Concentrate, thawed 32 oz. Cranberry Juice Cocktail, chilled 12 oz. Ginger Ale, chilled Instructions Make lemonade as directed on can in large pitcher. Stir in cranberry juice cocktail and ginger ale. 3.4.3177 Creamy Egg Nog Punch Creamy Egg Nog Punch Serves: 30 Ingredients 2 Qts. Kemps Golden Egg Nog 2-8 Oz. Whipped Topping 1 tsp. Ground cinnamon 2 tsp. Rum Extract Ground Nutmeg, optional Instructions Mix eggnog, 1-tub of the whipped topping and cinnamon in large bowl with wire whisk until well blended. Add rum extract and mix well. Serve immediately or refrigerate until ready to serve. Top with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg. 3.4.3177 I wish you all a Very Merry Christmas and a Wonderful New Year!!! Jayne, Coborn’s Inc. Merchandising Specialist Team Manager – Bakery & Deli [...] Read more...

Easy Thanksgiving Side Salads

Hey have I got a little guy that is just so cute I just have to talk about. He is the new and up and coming vegetable for those Thanksgiving Dinners. It is the fresh Brussels Sprout! He is the talk around town and you just have to check him out. If you love any type of cabbage he is your man. The flavor is so good, you can enjoy them hot or cold. I have always loved Brussels Sprouts so they will definitely be on my Thanksgiving menu. Here are a couple quick and easy recipes that I want to share with you, featuring… the Brussels Sprout! Brussels Sprout Salad Brussels Sprout Salad Serves: 6-8 Ingredients 12 Oz. Brussels Sprouts, outer leaves removed 1 Pear, chopped 1/3 Cup dried cranberries 1/3 Cup Bleu Cheese, crumbled ¼ Cup Pecans, roughly chopped Dressing ¼ Cup Extra Virgin Olive Oil 2 T. Balsamic Vinegar 1 T. Maple Syrup 2 tsp. Dijon Mustard To Taste Salt and Pepper Instructions Holding Brussels sprouts by the stalk, use a sharp knife to cut Brussels sprouts into strips. Place Brussels sprouts in a large bowl, mix together cranberries, cheese and pecans. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard and season generously with salt and pepper. Pour dressing over the salad and toss together until everything is evenly coated. Serve and enjoy. 3.4.3177 Apple Brussels Sprout Salad Apple Brussels Sprout Salad Serves: 6-8 Ingredients 1/2 Cup Poppy Seed Dressing 2 T. Mayonnaise 2 T. Apple Cider Vinegar 1 lb. Brussels Sprouts, thinly sliced 1 Honeycrisp Apple, chopped 1 Granny Smith Apple, chopped 1 Carrot, peeled and shredded 1/4 Cup Sunflower Seeds Instructions Mix dressing, mayonnaise and vinegar together. Combine remaining ingredients in a large bowl. Add dressing mixture, mix lightly. 3.4.3177 These are two awesome salads and very easy to prepare for Thanksgiving and we all know that we need all the extra time we can get so that we can spend more time with family and friends instead of being in the kitchen. Enjoy and have a very wonderful Thanksgiving to you and your families. Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne. [...] Read more...

Quick and Easy Fall Salads

Fall has arrived and with fall comes all my favorite food. One of my favorites is fresh salads and I have got a couple that I want to share with you. When I think of fresh salads for the fall I think of cranberries and any kind of dried fruit along with a variety of nuts. I love trying in new recipes along with all of falls bountiful harvests. Kale Salad with Warm Cranberry Vinaigrette Kale Salad with Warm Cranberry Vinaigrette Ingredients 3 T. Olive Oil, divided 1 Shallot, peeled and thinly sliced 3 Cloves Garlic, chopped 1 Cup Dried Cranberries 2 T. Red Wine Vinegar 2 tsp. Honey Juice and zest of a ½ a lemon 1/8 tsp. Salt 1/8 tsp. Pepper 1 Bunch Kale, very thinly sliced ¼ Cup Sliced Almonds ¼ Cup Blue Cheese or Goat Cheese Instructions Heat 2 tablespoons oil in large sauté pan over medium high heat. Add shallots and sauté for at least 5 minutes or until tender. Add garlic and sauté for one minute. Then add cranberries, red wine vinegar, honey, lemon juice and zest, and stir to combine. Season with salt and pepper. In a large bowl, toss the kale with olive oil and extra pinch of salt. Add the cranberry shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese. 3.4.3177 Autumn Apple Salad Autumn Apple Salad Ingredients 2 Cups Baby Spinach ¼ Cup Dried Cranberries ¼ Chopped pecans 2 T. Feta Cheese ½ Granny Smith Apple, sliced ½ Fuji Apple, sliced 2 Slices Bacon, cooked and chopped Maple Dijon Vinaigrette 2 T. Extra Virgin Olive Oil 1 T. Apple Cider Vinegar 1 T. Maple Syrup 1-1/2 tsp. Dijon Mustard To Taste Salt and Pepper Instructions Add spinach to medium bowl Top with dried cranberries, chopped pecans, feta cheese, sliced apples and cooked bacon Add all ingredients for the maple Dijon vinaigrette to a small mason jar. Shake to mix. Pour over salad and serve. 3.4.3177 These are two very easy recipes when you want a quick side salad or entrée for dinner. Enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli Click Here for more blogs written by Jayne [...] Read more...

Jayne’s Debut on Kare 11

We’re excited to announce that our own Jayne will be on a cooking segment with Pat Evans on Kare 11, Saturday, November 5th on the morning show. Be sure to tune in for these great recipes and Jayne’s network television debut! UPDATE: The show has aired. You can watch Jayne’s debut below: Maple Chicken and Carrots Maple Chicken and Carrots Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients 4 Boneless Skinless Chicken Breasts 2 T. Extra-Virgin Olive Oil ¼ Cup Apple Cider Vinegar 3 Cloves Garlic, minced ¼ Cup Maple Syrup 2 T. Ground Mustard ½ tsp. Thyme Leaves Juice of ½ Lemon 3 Large Carrots, peeled and sliced into 1/4-“thick rounds Instructions Preheat oven to 425°F. Season chicken breasts with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken breasts and sear 2 minutes on each side. Remove chicken and transfer to a plate. Save pan drippings. Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over the chicken, right in the skillet. In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken reaches an internal temperature of 165°F and carrots are tender. 3.4.3177 Quinoa Almond Salad Quinoa Almond Salad Serves: 6 Ingredients 1 Cup Quinoa, uncooked and rinsed 2 Cups Water ½ tsp. Salt ¼ Cup Sliced Almonds ¼ Cup Dried Cranberries or Cherries • Balsamic Vinaigrette 2 T. Fresh Parsley, chopped 2 T. Sunflower Oil 2 T. Balsamic Vinegar Salt & Pepper Instructions Heat quinoa, water and salt to boiling in 2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender. Remove saucepan from heat; let stand for 5 minutes. Fluff quinoa with fork; cool 15 minutes. In small bowl, beat all vinaigrette ingredients with whisk. Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate until chilled. 3.4.3177 Pear and Bleu Cheese Salad Pear and Bleu Cheese Salad Serves: 4 Ingredients 10 oz. Torn Mixed Salad Greens 2 Fresh Pears, sliced 1 Medium Red Onion, thinly sliced ½ Cup Sliced Walnuts, toasted ½ Cup Bleu Cheese Crumbles ½ Cup Raspberry Vinaigrette Dressing Instructions Toss greens with pears, onions, pine nuts and cheese in a large bowl. Drizzle dressing over salad and mix together lightly. Serve immediately 3.4.3177 Click here for more great recipes from Jayne! [...] Read more...

Next-Generation Coborn’s Store – Part 2

Hi there! I hope you were able to check out my Next-Generation Store Tour – Part 1 video and blog from September. I am now here to take you on part 2, simply because we have so many great, new offerings in our Coborn’s Marketplace stores, I couldn’t fit it all into one blog, or video for that matter. In this video I stop and talk to the Coborn’s Store Director in Isanti, Mary, we visit the Bake Shoppe, Pharmacy and Supermarket Registered Dietitian, come on let’s go! Meet Mary Mary, as I mentioned, is the Store Director in Isanti, Minnesota. Mary is an absolute delight. She has worked for Coborn’s for many years and is passionate about her new store. Take a look at the video as she shows me the fun new “Hop Scotch” in the cereal aisle! Bake Shoppe Now if you have a sweet tooth the Bakery Shoppe is going to do it for you. This is not just a typical Bakery this is a destination. The pastries here are unbelievable and Matt the Bake Shoppe Manager and his staff have taken it over the top when it comes to the goodies! But it’s not all about the sweets, they have savory treats too, like the variety of Artisan Breads that are to just die for and wait until you try the Gourmet Olive bread. I can’t top eating it! Pharmacy I love that Coborn’s offers Pharmacies, and of course we have a great Pharmacy in Isanti as well. One thing I absolutely love about our Pharmacies is that they are always trying to make life easier for our guests, from walk-in vaccines, to prescription delivery to on-site consultations; it is a full-service Pharmacy. Supermarket Registered Dietitians At Coborn’s we strive to promote health and wellness and that is why many of our stores now offer a Supermarket Registered Dietitian. In my tour I visited with Amy, our Supermarket R.D. for Coborn’s Marketplace in Isanti and Coborn’s Superstore in Ramsey. If any of our guests have questions about food, diets, weight-management, diabetes, etc. they can get their questions answered with a quick stop to see Amy. What is even better, is that her services are complimentary. Order Online Does anyone else’s life get busy? I know mine does! That is why Coborn’s Marketplace in Isanti offers online shopping and same-day in-store pick-up. Simply visit coborns.com, order your groceries and pick-up. You can even use your store coupons and are offered all of the same deals that you would be offered. The best part? You don’t even have to get out of the car, I know that our guests will enjoy that when it is 30 below! We’ll that’s it! The new Coborn’s Marketplace in Isanti, MN. Find some of these great offerings in our newly remodeled Coborn’s Marketplace in Sartell, MN on Pine Cone Road as well. You are sure to enjoy the experience. Enjoy! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager for Bakery and Deli Click here for more blogs by Jayne! [...] Read more...

Halloween Party Ideas

Halloween is right around the corner and it’s time to start planning your Halloween menu for those great Halloween parties. With the help of the very best Social Media and Video crew we put together our 2nd Annual Coborn’s Halloween Video. It was completed with a lot of laughs and a lot of makeup. We hope you enjoy watching it as much as we enjoyed creating it! The first stop was at the Witch’s Castle and my old friend Skully joined me for the fun. It has been tradition at my house to always make Chili and Grilled Cheese Sandwiches on the night of Halloween for my guests that stop in to visit. So here is the recipe that I use. Spine Chilling Chili Serves: 6 Ingredients 1 Lb. Ground Beef ¼ Cup Onion, chopped 28 Oz. Crushed Tomatoes 6 Oz. Tomato Paste 10.75 Oz. Tomato Soup 4 Oz. Chopped Green Chilies 1 Tbsp Chili Powder 15 Oz. Chili Beans Instructions Cook beef and onions in saucepan until browned. Add all other ingredients except the chili beans. Cook for 20 minutes and then add the chili beans and cook another 10 minutes. Notes Serving suggestion: Cut tops off of whole orange peppers and scrape out insides. Pour chili inside peppers. Top with shredded cheese and sour cream, if desired. 3.4.3177 I always serve an appetizer and this is probably one of the easiest and quickest to put together. Halloween Cheeseball Ingredients 2-8 Oz. Cream Cheese 1 1/2 Cups Shredded Cheddar Cheese 4 Tbsp Onion, minced 3 Tbsp Salsa 3 Tbsp Ground Cumin 2 Tbsp Jalapeño, minced 1 Bag Nacho Cheese Doritos Stem of 1 Jalapeño Pepper Instructions Combine softened cream cheese, cheddar cheese, onion, cumin, jalapeño and salsa in a small bowl; combine with hand mixer. Roll into ball on a piece of plastic wrap and place in the refrigerator for at least 2 hours. In a bag, smash about 2 cups of Doritos into small pieces. Once cheeseball has hardened, roll into Dorito crumbs until well covered. Press jalapeno pepper stem into top of ball. Serve in the center of a plate surrounded by crackers. 3.4.3177 A party isn’t a party without a sweet treat, and I have a great one for you that’s healthy too! Halloween Party Ideas Ingredients 2-11 Oz. Cans Mandarin Oranges 3 Cups Fresh Cubed Piineapple Whipped Cream Instructions Place a layer of cubed pineapple in a parfait glass. Add a layer of mandarin oranges. Top off with whipped cream. Add candy corn on the top as a garnish. 3.4.3177 And, of course, I just have to serve some Witch’s Brew for my guests. Which tastes even better fresh from a witch’s cauldron! Witch’s Brew Ingredients ½ Gallon Lime Sherbet 1-2 Liter Bottle Sprite Neon Green Food Coloring (A Few Drops) Instructions Place Lime Sherbet in you punch bowl Slowly poor 2 liters of Sprite into the bowl Add a few drops of the food coloring until the green really glows Use dry ice and water for spooky smoke 3.4.3177 I always make sure I have something for my little friends, too. Luckily, Kemps has a new flavored milk called “Orange Cream Dream”. It’s so yummy! All you have to do is add some vanilla ice cream and it makes the best milk shakes ever. It’s high in calcium and great for your bones. One of Skully’s favorites! Halloween is a day for Trick or Treating, so here’s my treat… make sure to Like and Share this video for your chance to win a $250 Coborn’s gift certificate, compliments of Kemps! Have a Safe & Happy Halloween! Jayne, Coborn’s, Inc. Merchandising Specialist Team Manager – Deli and Bakery [...] Read more...

Next-Generation Coborn’s Store – Part 1

I’m so excited to introduce you to our “new” Next-Generation of Coborn’s stores in Isanti, MN. So many people have asked me what makes it so different and I thought why we don’t just go shopping. So I took a trip to the new Coborn’s Marketplace store so that I could walk you through it and introduce you to some of the employees that work there. The Kitchen First stop is the Brick-Fired Pizzas! Simply place an order when you stop in and you can pick it up hot and fresh when you leave the store. In the kitchen you will also find specialty sandwiches made on fresh artisan breads that are baked fresh in the Bake Shoppe every morning. You will also find a beautiful, fresh, self-serve hot case with a wide variety of entrees that makes lunch or dinner a breeze! Specialty Cheese If you are in Isanti, you have to stop by Coborn’s and visit our Cheese Monger, David, he has such a contagious spirit, you’ll be sure to walk away with a smile. Don’t know anything about cheese? That’s what David is there for, talk to him, get some free samples, pick up some cheese and make a new recipe. David is a “foodie” who loves to share recipes and stories! He’ll get you hooked! Farmers’ Market One of the most beautiful departments is the Farmers’ Market, under the direction of Bridget, they all have a great time providing our guests with the best quality produce and local, whenever possible. Chop Shoppe One of the things you will find in our new Coborn’s Marketplace stores is called the “Chop Shoppe”, no they will not disassemble your car, they will chop as you shop! For example, if you want fresh pineapple chunks but don’t want to deal with the prep work on your own, drop it off in the Chop Shoppe and they will cut it any way you want. Plus, you only pay for the part of the food you will eat. On that pineapple they will remove the core, rind and top, when it’s all done you pay a per pound fee for the meat of the pineapple, that’s all! The Chop Shoppe also produces fresh juices. They are made fresh with nothing added, it’s just fruit and veggies and that’s it, ask for a sample, they would be happy to introduce you to this delicious line of fresh juice! Kids! At Coborn’s we want to make sure the kids are happy and enjoy their experience at Coborn’s. Like our other Coborn’s stores we have a mechanical pony for the kids to ride, find the pony in the Dairy department in Isanti. A new feature to the Coborn’s Marketplace in Isanti is the COW! Simply look for the “red button” to press and the cow really talks to you! In the middle of the store you will also find a hopscotch game to get that exercise we all need. Don’t forget kids…this game isn’t for just you, be sure to get Mom and Dad involved too! Don’t forget a free cookie in the Bake Shoppe and free sucker at checkout, it’s good all around for the kiddos! Isanti Meat Market and Fisherman’s Wharf Now I just had to swing by the Isanti County Meat Market and Fisherman’s Wharf. There I met Luke, our Pit Master. A new addition to our Coborn’s Marketplace stores is an in-house smoker! Luke smokes meats all day long and provides them fresh for our guests. Just walking by you will enjoy the amazing smells! I went home with a fresh smoked chicken and as I would say… “to die for!” The Meat Market and Fisherman’s Wharf also features a 65’ fresh case of meat and seafood! Yes, you read that right, SIXTY-FIVE feet! It is a beautiful sight! From beef to seafood, it’s all fresh and all good! Well… that’s a lot for our first trip, I’ll continue with the tour of our new Coborn’s Marketplace in Isanti in two weeks on my next blog and video! If you can’t wait two weeks, I don’t blame you, stop by Coborn’s Marketplace in Isanti today, tell ‘em Jayne sent you! Jayne Coborn’s, Inc. Merchandising Specialist Team Manager – Deli and Bakery [...] Read more...

3 Butternut Squash Recipes for Fall

Every year I always go through a little withdrawal and sadness when I realize summer is over and those hot summer nights by the lake are coming to an end. However it quickly passes, because fall is definitely one of my favorite seasons! I love the beautiful crisp and cool nights almost as much as the wonderful smell in the air when the leaves are drying out and falling. I will miss my summer, but I know that winter is right around the corner and with that comes comfort food! One of my favorite foods this time of year is squash and namely Butternut Squash. In fact as I’m writing the blog I start to crave it. Squash is never a fun thing to peel and slice, but it is well worth the sweat and tears of getting it prepared for a beautiful meal. I wanted to pass on a couple of my go-to recipes on squash that I usually serve with the holiday meals that will be coming up shortly, but until then we can enjoy them as a way to celebrate the arrival of fall! Several years ago I stepped out of my comfort zone and made Butternut Squash wondering if this was something I was going to like… Would you believe it? I LOVED it! It was also very easy to make. I hope you get a chance to try these recipes and have a wonderful fall season. Enjoy the beautiful weather outdoors because the white stuff is right around the corner and the holidays will be here before we know it. Now I’m headed to my kitchen and making a pot of that delicious squash soup! Parmesan Butternut Squash Serves: 6 Ingredients 1 Butternut Squash ¼ Cup Butter 2 Large Garlic Cloves, finely chopped ¼ Cup Panko Bread Crumbs 1/3 Cup Grated Parmesan Cheese ¼ tsp. Salt 1/8 tsp. Pepper ¼ Cup Parsley, chopped (optional) Instructions Heat oven to 375 degrees. Spray 13×9 inch glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into ½-inch slices. Arrange with slices overlapping slightly in bottom of baking dish. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is mixed together. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter garlic mixture. Brush squash slices with remaining butter garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 degrees and bake 5 to 10 minutes longer. Before serving, sprinkle parsley over top. 3.4.3177 Butternut Squash with Orange Glaze Serves: 8 Ingredients 1 Large Butternut Squash, cut into 8 pieces ½ tsp. Salt ¼ Cup Butter, melted ¼ Cup Orange Marmalade ¼ tsp. Ground Cinnamon ¼ tsp. Ground Nutmeg Instructions Heat oven to 375 degrees. Spray 13×9 inch glass baking dish with cooking spray. Place squash, cut sides up, in baking dish. Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer until glazed and tender. 3.4.3177 Butternut Squash Soup Serves: 8 Ingredients 8 Cups Butternut Squash, cubed seeded peeled 1 Large Apple, peeled and chopped 1 Large Onion, cut into small chunks 2 T. Brown Sugar ¾ tsp. Salt ¾ tsp. Cinnamon 1/8 tsp. Pepper 3 Cups Chicken Broth ¾ Cup Milk 6 Oz. Greek Plain Yogurt 2 T. Chives, chopped (optional) Instructions In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes. In blender or food processor, place one third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Before serving sprinkle with chives. 3.4.3177 Now get outside and enjoy fall! Jayne, Deli & Bakery Merchandising Specialist Team Manager Click Here for more articles written by Jayne [...] Read more...

3 Garden Fresh Tomato Salad Recipes

It’s August and the tomatoes are growing like weeds in my garden. This year I think I went overboard and planted way too many tomatoes, so here are some new and unique salad recipes that I wanted to share with you that might help you out if the tomatoes seem to be coming out of your ears and you don’t want to waste them. The first is a Balsamic Vinegar Tomato Salad. This recipe is simple and you’re bound to have the ingredients on hand already, which will make this recipe a sure fire win! If you really want to spruce this one up, try adding a few black olives and small cubes of feta cheese. This one looks very fancy on a plate and it tastes like you put way more effort into it than you actually did – that’s my favorite type of recipe! Balsamic Vinegar Tomato Salad Serves: 4 Ingredients 5 Tomatoes 1 Large Onion, thinly sliced 3 T. Olive Oil 1-2 T. Balsamic Vinegar Pepper, to taste Garlic Powder, to taste Fresh Basil Leaves Instructions Slice up washed tomatoes. Arrange along with sliced onion overlapping on a platter. Sprinkle with vinegar and oil. Sprinkle with basil, pepper and garlic powder. Enjoy! 3.4.3177 This next salad recipe that I have for you utilizes one of my other favorite types of produce… Avocado! This avocado/tomato clash is absolutely outstanding. Be sure to try this spiced up salad and share with all your tomato lover friends out there, because with two different types of tomatoes you are not going to want to miss this one. Try this recipe on a slice of toast for a breakfast “salad” or add shrimp to make it a complete meal for dinner! Avocado, Onion and Tomato Salad Serves: 1 Ingredients 1 Large Tomato, sliced in thick slices ½ Avocado, sliced 2 Slices Red Onion, sliced thin 6 Cherry Tomatoes, halved 1 Sprig of Fresh Tarragon 1 T. Fruity Olive Oil 1/2 tsp. Champagne Vinegar Instructions Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with olive oil and vinegar. Add kosher salt or sea salt and some pepper to taste. 3.4.3177 This final recipe is perfect for everyone that has another garden-fresh favorite that seems to be growing out of their ears… Cucumbers! Make this refreshing Cucumber Tomato Salad on a warm day when you just can’t stand the idea of turning on your oven. It is light and has the perfect amount of sweetness that will definitely make you take a second helping! Cucumber Tomato Salad Serves: 4 Ingredients 1 Lb. Roma Tomatoes 1 Cucumber ½ Red Onion, sliced 2 Avocados, diced 2 T. Sunflower Oil Juice of 1 Medium Lemon ¼ Cup Cilantro, chopped 1 tsp. Sea Salt 1/8 tsp. Black Pepper Instructions Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado and chopped cilantro into a large bowl. Drizzle with two T. of sunflower oil and two T. of lemon juice. Toss gently to combine. Just before serving, toss with one tsp. sea salt and 1/8 tsp. pepper. 3.4.3177 In all three recipes I was able to use the English Cucumbers, Roma Tomatoes and even fresh Basil that I grew in my garden this year. All three recipes are so yummy and so easy to make. I just love the taste of all the fresh vegetables out of my garden. Get outside and enjoy the rest of your summer because fall is right around the corner! Jayne, Deli & Bakery Merchandising Specialist Team Manager Click Here for more articles written by Jayne [...] Read more...

DIY Backyard Dinner Party

Well the evening has finally arrived for my son’s Groom’s Dinner and I wanted to invite you along to take a sneak peak into this evening’s event! You were there with us through the Bridal Shower video in May, so I wanted to share the ideas with you that I came up with for the Grooms Dinner. I really took the time to plan this out because I wanted to make this event extremely special for my son and his future bride – My soon to be daughter-in-law!! First things first I started, as usual, with the decorations. I wanted to make it simple, elegant and beautiful, tying it in with her theme of a barn wedding. I have always felt that sometimes less is more and this DIY Backyard Grooms Dinner is no different. So keeping simplicity and elegance in mind, I decided to place poles around the perimeter of my yard and to make it look like an outside garden party. My flower garden was in full bloom and that’s what truly set the stage for this evening’s event. I purchased eight wooden poles and stained them the color of cedar and attached a hook on top of each one of those poles. I then placed each pole inside cement blocks to hold them up. The next step was to purchase see through round light bulbs to drape from each pole. It gave that beautiful and romantic ambiance as the evening went on and the sun began to set. To display the menu I hung an old barn window with the food options for the evening written on it. It looked simply stunning hanging from the tree. Next, I put the seating together to create a “harvest table” with the hopes that it would be a way for the guests to gather around the tables and chitchat. I hoped this would create a “friendly gathering of friends” atmosphere and it worked out great! The guests loved it and then happy couple did as well. I rented tablecloths and chairs for the event and set them up inside and outside of the perimeter of lighting. Then when it came to centerpieces I thought why not search around my house for antiques because that would be great for staying together with the theme of the party. To create this antique and rustic look I placed lanterns, antique books, and pictures of the happy couple around the tables along with lots of candles that put a light glow on all of the other decorations. It looked so elegant and beautiful and again, added a certain ambiance that I loved. Next, it was time for the food and I just knew that I could not pull this off myself especially when around 50 people were going to be attending in my backyard. I have worked for Coborn’s now for over 22 years and have made long and lasting friendships that I wouldn’t trade for the world. With an event this size, it was great to have have so many wonderful friends close to me because they all stepped up to the plate and volunteered their help and talents for the event, and believe me I took them up on their offers! When I sent the invites out, I scheduled cocktails and appetizers for 6:00 pm and dinner at 7:00 pm. I had just purchased a new pizza oven that runs off of propane and thought making flat bread pizzas for that evening would be a hit and you better believe that it was! The Category Manager of Deli and Bakery came over and prepped all the pizza with me ahead of time and by the time my guests arrived the pizzas were ready to go. We made so many flavors I lost track of them all, but I can tell you my favorite was the Margarita Pizza with fresh Basil from my garden. Simply delicious! Next, I decided to come up with a Signature Drink for Makenzie and Derek for the event. It was probably the hottest night of the year so far, so I really wanted a cool and refreshing drink that the guests would love but that was super easy to make. Not only are these great tasting drinks, but also they are all a favorite of both Makenzie and Derek and I could purchase all of the ingredients from my local Coborn’s liquor store. The liquor I used for the drinks was an extra-dry rum called “Brugal”. The mint that was used for the drinks were fresh from my garden and they are called Mojito Mint”. This year I also found another mint that I decided to try growing and it is awesome with mojitos as well. It is a Pineapple Mint. That’s right you heard it here first – Pineapple Mint! It is a perfectly blended combination of mint and pineapple and it tastes truly great! Kelly is my next friend from Coborn’s that decided to help me out by being the bartender for the evening. There couldn’t have been a better person to do the job with that wild and crazy personality that he has. To make the mojitos, Kelly used the muddler to crush the mint and then added the ice, then the rum and then ½ tsp. of sugar and topped it off with Sprite. It was beautiful and so refreshing on a warm summer’s evening. Now it’s time for dinner. I thought a lot about this before deciding because I wanted to come up with something very easy, yet elegant and light. I decided to do one of my favorites and that was the recipe on Sun-Dried Tomato/Mushroom Bow Tie Pasta. I did a blog on this recipe in February and you can find it here. On the original blog I used shrimp for the recipe, but this time I used our Rotisserie Chicken that you can purchase out of our Delis instead. Next I wanted to do a fresh salad but again something special, so below is the recipe that I used for the evening. This salad is light, refreshing and has the perfect crunch. It was awesome for a summer get-together! Strawberry Salad is a favorite of mine and I knew my guests would love it too! Strawberry Salad Serves: 4 Ingredients 2 Cups Fresh Romaine Lettuce, torn 2 Cups Fresh Spinach, torn 2 Cups Strawberries, sliced ¼ Cup Red Onion, thinly sliced ½ Cup Crumbled Bleu Cheese or Feta Cheese ½ Cup Chopped Pecans ½ Cup Poppy Seed Dressing Instructions Toss lettuce and spinach together and then add strawberries and onion in a large bowl. Sprinkle with crumbled cheese and almonds. Add poppy seed dressing, mix lightly. Serve immediately. 3.4.3177 Who doesn’t like fresh cut fruit in the summer? I know it is always a favorite of mine, so to complete the meal I pulled together a wide variety of fruits and they looked great on a warm summer’s evening all mixed together. Finally, it’s time for dessert! Just like the rest of the meal I wanted to think outside the box and come up with something simple and refreshing for summer that was different than simply bars or a cake. I found the perfect recipe. I tried a batch of it the night before and it was so easy to make and more importantly so delicious and I knew this was the perfect addition for the party. I found small containers that were so cute at a party store and they made the perfect dishes for the dessert. I have always enjoyed Key Lime Pie and here was a “no-bake” recipe and perfect because I did not want to heat up the oven on a 95-degree day. Check out the recipe here for these No Bake Key Lime Cheesecakes: No Bake Key Lime Cheesecakes Serves: 12 Ingredients 1 Sleeve Graham Crackers 2 T. Brown Sugar 3 T. Butter, melted 18 Oz. Cream Cheese, softened 14 Oz. Sweetened Condensed Milk 1/3 Cup Lime Juice, freshly squeezed 2 T. Lime Zest Reddi Whip, for topping 3 Limes, cut in half Instructions Crush graham crackers with rolling pin or food processor. Add brown sugar and butter and mix together. Place a spoonful in the bottom of a small container or glass jar. Cream together cream cheese, juice, condensed milk and zest until well blended. Divide mixture evenly between all the containers. Chill 1 hour before serving. Garnish with dollop of whipped cream and lime slice. 3.4.3177 These little gems were so good I had a tough time staying away from them at the party, so I snuck a couple for myself for after the party was long gone! Can we just marvel at how beautiful this set up looked? It was simple. Elegant. Beautiful – and oh so perfect for the soon-to-be newlyweds! The Backyard Dinner Party was a success, the company was grand, the evening was beautiful and the food was even better. Do you have an end of summer party that you are planning? Like and Share this Blog for your chance to Win a $25 Coborn’s Gift Card to get you started on your own awesome party! Hope you enjoy some of these great summer ideas for entertaining. See you in a couple weeks! Jayne Coborn’s Inc. Meat and Seafood Merchandiser Click Here for more articles written by Jayne [...] Read more...

National Blueberry Month

We are past the 4th of July and that tells me that summer is already half over. Yikes! If you have to find a positive in that news however, here’s the best part… We are going right into the middle of all our garden growing and now is the time that we can start to enjoy the “fruits of our labor”. Or in this case, the blueberries of our labor! Is that yummy or what? I get so excited about this time of year because there is nothing quite like fresh fruit or vegetables from the garden. July is National Blueberry month and blueberries are one of my favorites. I remember as a little girl my mom making homemade blueberry pies and I just couldn’t wait for a holiday because I always knew there would be a pie waiting for me. So let’s celebrate the beautiful mid-summer weather, garden fruits and veggies and National Blueberry Month!!! I have a few recipes to share with you that are AWESOME and again so easy to throw together. The first one is the best. Have you ever tried making Fresh Blueberry Salsa? Well it’s time to not only make it but to sit back on your deck with your feet up and enjoy it. Here is the recipe and it’s so easy that all you’ll have to do is mix together the salsa ingredients and serve with a bowl of chips. Fresh Blueberry Salsa Ingredients 2 Cups Fresh Blueberries, chopped 1 Cup Fresh Blueberries, whole 1 T. Jalapeño Pepper, finely chopped 1/3 Cup Red Onion, chopped ¼ Cup Red Bell Pepper, chopped 1 Fresh Lime Juice Salt, to taste Instructions In a bowl, combine chopped and whole blueberries, jalapeno pepper, onion, red pepper, lime juice and salt. Serve with chips. 3.4.3177 Next is a recipe that is great on a hot summer evening. If you have never grilled fruit you just have to try it. It will amaze you of the flavor that bursts from this little berry. Don’t forget that you just can’t sample this recipe unless you have a cold refreshing bowl of Kemps Vanilla Ice Cream with it. Wow! You will love this treat!! Grilled Blueberry Cobbler Serves: 8 Ingredients ¼ Cup Butter or Margarine, melted 1 1/4 Cups Original Bisquick Mix ¾ Cup Sugar ½ Cup Milk 1 Medium Nectarine or Peach, sliced 1 Cup Fresh Blueberries ½ tsp. Ground Cinnamon Instructions Heat gas or charcoal grill. Meanwhile, in medium bowl, mix Bisquick mix, ½-cup of the sugar and the milk; beat 30 seconds. In 9-inch round foil cake pan, melt butter on grill over medium heat. Pour batter over butter in pan. Top with nectarine or peach and blueberries. Sprinkle with remaining ¼-cup sugar and the cinnamon. Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean. 3.4.3177 My third recipe is a great one to share with your guests or just bring to work for a treat to share with your co-workers. They will never forget you – I can promise you that much! These are easy and taste great and look at how beautiful they are! Blueberry Cheesecake Bars Serves: 28 Ingredients 15 Oz. Oatmeal Cookie Mix ½ Cup Butter or Margarine, softened 1 Egg 3-8 Oz. Packages of Cream Cheese, softened ¾ Cup Sugar ½ Cup Whipping Cream 3 Eggs 1-10 Oz. Jar Blueberry Spreadable Fruit 1-1/2 Cups Fresh or Frozen, thawed and drained whole blueberries Instructions Heat oven to 350 degrees. Spray bottom and sides of 13×9 inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator. 3.4.3177 Hope you enjoy these fresh blueberry recipes and have a safe and enjoyable second half of your summer!! Jayne Deli & Bakery Merchandising Specialist Team Manager Click Here for more articles written by Jayne [...] Read more...

5 Ways to Use Coborn’s Mock-Crab Salad

If you are like me then you enjoy spending warm summer evenings outside – at least until the mosquitos come out! When I was deciding what to do for my next video I thought why not share some easy appetizers to enjoy sitting by the lake or on your deck on beautiful summer nights? One of my favorite salads is our Mock-Crab Salad that we sell in our Deli Departments at Coborn’s, and I have a few ideas that you can do using this scrumptious salad to add a new flavor and a bit of creativity to your next appetizer. The first one is so easy all you have to do is use some fresh mushrooms and pull the stems out of the caps and then just stuff them with the Mock-Crab Salad that is made fresh in the Coborn’s Deli. To make these delicious morsels, simply place mushrooms that are filled with crab salad in a glass dish (make sure to spray the bottom with cooking spray) and then sprinkle over the top a little of your favorite cheese. This time I used Colby Jack, but I’m sure a mozzarella, cheddar or pepperjack would be delicious as well. To bake place in the oven at 350 degrees F until the cheese melts and you have your first awesomely cheesy crab appetizer! The second is a no brainer! It is so easy – just add one 8 oz. block of cream cheese that has been slightly soften for several seconds in the microwave and then mix with 1 Cup of the Mock-Crab Salad. What it does is make your salad a little firmer so that you can form something out of it. I decided to form a star since it is so close to July 4th, place it on a platter and surround it with some crackers. Don’t forget to sprinkle some dried parsley on the crab salad before serving just to add a little color to this appetizer! The third appetizer is equally as simple as the star cracker dip recipe. To make these delicious wraps all you need to do is add the Mock-Crab Salad to a tortilla with a few leaves of lettuce. Next, all you do is roll the wraps tight and cut them in half when you are ready to serve them. You can even make these as a bite-sized appetizer by rolling the tortilla extremely tight and cutting the rolled up shell into bite-sized appetizers. This makes them perfect to bring along for a pot luck over the July 4th weekend and they are an incredibly fun way to make your Coborn’s Mock-Crab Salad an even more interesting dish! The next couple of appetizers are just so cute and so very easy – definitely a Jayne original! All I did was slice some fresh English Cucumbers about a ½ inch thick in width and then I cut out the middle of the cucumber. Once all the slicing and dicing is done, simply stuff the Mock Crab Salad into the little divots that you have made in the cucumber chunks. You can also do the same thing with fresh pea pods. Simply cut open the pod and either pull out the peas or leave them inside the pod if you prefer – I did because I love fresh peas, especially when they are from the garden! Then just stuff the pods with Mock Crab Salad and you have the most adorable appetizers that are definitely a summertime favorite of mine because of the fresh and light summery tastes. To add some color, you can also sprinkle some paprika on either the cucumbers or stuffed pea pods. Before you know it these Mock-Crab poppers will be the hit of your summertime get-togethers! The last appetizer became one of my favorites when I had my first bite!! They were phenomenal and of course I need to share this recipe with you because I know you won’t be disappointed if you love our Mock-Crab deli salad half as much as I do! These crescent puffs are very simple, and they are a great way to try something new with this deli favorite! Mock-Crab Crescent Puffs Ingredients 8 Oz. Can Crescent Roll Dough 3 Oz. Cream Cheese, softened 1 Cup Mock-Crab Salad 1 Green Onion, chopped 1/8 tsp. Cayenne pepper Shredded Cheese of your choice Instructions Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll dough on work surface. Separate the seam so they become individual triangles. In small bowl mix Mock Crab Salad, cream cheese, green onions and cayenne pepper together. Drop a spoonful on each triangle. Then wrap one corner over the other and do the same thing with each corner so they are closed. Place on cookie sheet and then sprinkle with your favorite shredded cheese. Bake 10-15 minutes and then serve warm. 3.4.3177 These are absolutely wonderful! Now since I am sitting on my deck writing this blog I just have to share one last thing with you. I have a recipe for a new summer drink that is so refreshing and goes great with just about anything! Caribbean Sunset Ingredients ¾ Oz. Malibu Rum ¾ Oz. Melon Liqueur 2 Oz. Cranberry Juice Orange Juice Instructions Combine Melon Liqueur and the Malibu Rum together in a glass. Slowly pour cranberry juice on top until it fills half the remaining space. Float orange juice on top and serve. 3.4.3177 Now that I have made these recipes and made this scrumptious Caribbean Sunset drink I’m just going to have to sit back on my deck and enjoy the rest of the evening indulging in these great appetizers. Hope you enjoy and we will see you in a couple weeks. Enjoy! Jayne Deli & Bakery Merchandising Specialist Team Manager Click Here for more articles written by Jayne [...] Read more...

Summer Meals… Coborn’s Makes It Easy

With my crazy lifestyle it always seems like I’m in a hurry and sometimes I just don’t have a clue what to make for dinner, well today was one of those days. On my way home from work I decided to stop in at my local Coborn’s because I was headed to the cabin and wanted to pick up something delicious and convenient for dinner. What’s great is that Coborn’s takes the guesswork out of making dinner and they have a ton of quick meal ideas, which is great for anyone with a busy lifestyle. The first stop I made was when I walked into the store and there right before me was the biggest display of fresh strawberries and let me tell you, they were huge. These strawberries were the perfect item to get my dinner started. Then as I continued through the store I stopped by the Floral Department. I couldn’t pass up a Gerber Daisy because it always looks so great to have some fresh flowers out on display to decorate my table, especially in the summer months. The next stop was on my way to the Bakery Department. The summertime cakes were on display and they featured Lemon, Key Lime and Piña Colada and these seasonal flavored cakes are made fresh. Well I couldn’t make up my mind on what to pick out so I said, “Why not take home two?” Today my choices were Lemon and Key Lime and next time it will definitely be Piña Colada. As I continue my walk through the aisles my next stop is straight to the Fresh Meat Department. Coborn’s has a brand new item in their Full Service Case that is one of the hottest trends right now for summer and it is called “Flat Chicken”. The backbone of the chicken has been removed so it lies flat and you can lay it right on the grilled. It is already pre-seasoned with either BBQ or Rotisserie rub and it is so much easier to cook on the grill instead of a whole chicken because it cooks more evenly. Now that I have my main entrée, all I have to do is pick up a salad from the Deli Department and I will pretty much be ready to check out. I’m excited to announce that we have several new summer salads, and as usual I can’t make up my mind. So what do I do? I not only get one or two of our summer salads, but I end up choosing three salads. The first one is my absolute favorite and it’s called “Mediterranean Bow Tie Pasta”, it is a non-mayo based salad and has a hint of dill for flavor – I love it! Next, I just had to try our “Lite Vegetable Salad” and the “Broccoli Kale Cranberry Crunch”, all of which contain no mayo in them, making them even healthier. Don’t forget when you are shopping in any one of our Deli Departments if you want to try a salad just ask for a sample from one of our deli employees and they will be more than happy to get it for you. I am a huge water drinker and Coborn’s now has brand new item in the Produce Department called “Aqua Fusion H20”. It’s made fresh daily with spring water and all-natural ingredients. I’m crazy about the water because it has huge pieces of fresh fruit or vegetables in them to give such an awesome flavor. It will definitely keep you hydrated while you are at the lake and in the hot sun all day! Now it took me less than 20 minutes to pick up my dinner and will take about 45 minutes to prepare. How much easier can that get? Now it’s time to check out and head to the cabin to relax for the weekend. Enjoy! Jayne Deli & Bakery Merchandising Specialist Team Manager Click Here for more articles written by Jayne [...] Read more...

Bridal Shower Brunch To Impress Any Guest

I have a wedding coming up in my family and I am so excited. My son is getting married in July so I decided to give my future daughter-in-law a bridal shower at my home. As a young girl, Makenzie always had a dream to have a barn wedding, and in July her dream is going to come true. So when I was planning out the Bridal Shower I wanted to come up with the same kind of theme to go along with all the festivities ahead of us. First I started with the menu. I thought we would have it on a Saturday morning and I could do a quick and easy breakfast brunch. I decided to do my easy Salsa Egg Bake and instead of putting it into a 9×13 glass pan, I would place the egg bake into muffin pans to make it more like finger food. It turned out great and they were a delicious way to serve a traditional breakfast meal in an adorable hand-held snack size – perfect for the occasion. Salsa Egg Bake Muffins Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 24 Muffins Ingredients 16 Oz. Breakfast Pork Sausage 1 Onion, chopped 1 Red Pepper, chopped 1 Green Pepper, chopped 1/2 Cup Salsa 3/4 Lb. Velveeta, cut into 1/4″ cubes, divided 1 Dozen Eggs 1/3 Cup Sour Cream Instructions Heat oven to 350 degrees F. Cook sausage, onions and peppers in a large skillet on medium heat 6-8 minutes or until sausage is done, stirring occasionally. Drain; return to skillet. Stir in salsa and half of Velveeta. Spread mixture into muffin tins sprayed with cooking spray. Whisk eggs and sour cream until well blended. Pour egg mixture over sausage mixture. Top with remaining Velveeta. Bake 40 minutes or until center is set. Notes Suggested Wine Pairing: Riondo Prosecco 3.4.3177 Next I wanted to serve some cut fruit but wanted to do something different instead of just placing it into a bowl. So I made fruit kabobs and once they were done I cut a watermelon in half and stuck the kabobs straight up to give some height variation at the buffet table. Then, as always, I just had to serve Four Brothers Fruit Dip to make them even more luscious to eat. I can promise it was a fan favorite this weekend. I am a scone lover, and couldn’t make up my mind what flavor I wanted. It was between raspberry and blueberry so I said, “Why not both?” Fresh raspberries and blueberries were picked up right out of our Produce Department, and boy were they delicious. The recipe is so easy and they were the hit of the party because they were so moist and had such great fruit flavor. Here is the recipe for Raspberry or Blueberry Almond Scones along with the recipe that I use for my famous Almond Glaze recipe. Both are delicious and surprisingly simple to make! Raspberry or Blueberry Scones Cook time: 15 mins Total time: 15 mins Ingredients 2 Cups Flour 1 T. Baking Powder 3 T. Sugar 1/2 tsp. Salt 6 T. Cold, Unsalted Butter, cut into 1/4-inch cubes 1 Cup Heavy Cream, plus 1 T, divided 1/4 tsp. Almond Extract 1/3 Cup Sliced Almonds 1 Cup Raspberries or Blueberries Almond Glaze 1 Cup Powdered Sugar 4-5 T. Heavy Cream 1/2 tsp. Almond Extract 1/4 Cup Sliced Almonds, for garnish Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Be sure you don’t over mix the dough. Gently fold in sliced almonds and raspberries or blueberries. (The raspberries will get a little smashed from this step, but that is ok – they still taste wonderful!) Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Enjoy!!! 3.4.3177 Next came the center of the plate with a meat and cheese tray. I did it a little different this time because I felt like making my own version of meat and cheese tray that would go along with the party theme. I placed a variety of Kretschmar shaved meat such as Honey Ham, Honey Turkey, Chipotle Chicken and Hard Salami throughout the tray. I also tied in green and black olives along with a variety of red and green grapes that paired so well with the cheese. Now you also can’t forget to serve some Artisan breads with the meat and cheese and Coborn’s has a variety of flavors to choose from. Last but not least, I needed a dessert to serve and wanted to go outside that box with an idea. Well the other day I was in one of our Coborn’s stores and in the Bakery Department was a perfect display of cupcakes. They were actually on display in a little flower plot and the minute I saw it I knew this was what I needed. It brought such beautiful color to my table and they were the perfect sweet treat at the end of the brunch meal. Now I needed to serve some beverages so I thought of the perfect item for brunch and it was Mimosas. I had poured a variety of juices (orange juice, cranberry juice and pink lemonade). Then I just added some Risata Moscato d’ Asti. To garnish the table and add some natural sweetness to the drinks, I placed some fresh fruit in dishes so my guests could help themselves. I served fresh blackberries, strawberries or raspberries for the guests to add to their drinks. Once I figured out the entire menu, I just had to tie in the barn theme. I did so successfully by using a wooden dish holder, twine and ribbon. I started with my grandmothers lace tablecloth, wrapped some lace and twine around blue canning jars and I put a candle in. I placed picture of the engaged couple around the Mimosa Bar and buffet table, added some favors to give out to each guest that said “Love is Brewing” and placed some bags of tea in each one. I couldn’t forget to add some fresh flowers to the table and Coborn’s has them in the Cash & Carry section of the Floral Department. It was also a great gift to pass on to the Bride to Be! The fresh spring colors were beautiful and they smelled great as well – which is always a plus. I enjoyed the large pink flowers as they gave the barn theme a modern day look with splashes of fun colors. My front door went along with the barn theme as well as I featured a beautiful ring of white flowers in a circular wreath shape with a simple veil decorating the base of the wreath. I put it right outside by my welcome sign so the guests could stop and admire Makenzie’s theme before they even entered the house. A last minute pointer to remember as you are setting up your buffet table is to always have some height at the back of the table and throughout your display. To do so, I used martini glasses to serve out of and displayed them on a section of the table. To add to this, I even laid one down on the tray to have the olives flow from it. Finally, in order to keep the barn look theme going, I used wood pieces to display many of the foods and beverage options. If you like the printouts that you see in the video or throughout the blog images above you can also print them off to use at your next Bridal Shower. Whether the bride you are hosting for has a rustic barn theme wedding or not, these fun printables are a great way to add a touch of creativity to the average bridal shower party. From games, mimosa bar signs, food labels and party gift ideas we’ve thought about everything for this blog! The Free Printables I’m offering that were featured throughout today’s blog are: The Guess Who Bride or Groom Game: Click Here to download. The How Well Does She Know Her Groom Game: Click Here to download. The Tea Bag Label for the Party Guest Gifts: Click Here to download. The Mimosa Bar Sign: Click Here to download. The Mimosa Bar Fruit Labels (Includes Strawberries, Raspberries, Peaches, Blackberries & Blank Labels to Write Your Own): Click Here to download. The Mimosa Bar Juice, Wine or Champagne Labels (Includes Pink Lemonade, Orange Juice, Cranberry Juice & Blank Labels to Write Your Own Varieties of Beverage Options): Click Here to download. As you can see by Makenzie and the rest of the guests’ expressions, this Bridal Shower party was a huge success and we had an absolute blast. I hope some of these quick and easy tips help you plan your next Bridal Shower! Jayne Coborn’s Inc. Meat and Seafood Merchandiser Click Here for more articles written by Jayne [...] Read more...

3 Ways To Cook Your Fresh-Caught Walleye

I’m so excited because this weekend is the Fishing Opener in Minnesota and that really means the kick-off to summer, opening those cabins, camping and getting together with family and friends and just having fun. So I thought I would show you a few easy recipes on how to prepare Walleye because I just know you’re going to have a great catch this weekend. So let’s get started. The first I wanted to show you is a baked walleye with roasted vegetables. Walleye and Roasted Vegetables Serves: 4 Ingredients ½ Lb. Fresh Asparagus Spears, cut in half 2 Small Zucchini, halved lengthwise, cut into ½ inch pieces 1 Red Bell Pepper, cut into ½ inch strips 1 Medium Onion, cut into ½ inch wedges 2 T. Sunflower Oil 2 tsp. Montreal Steak Seasoning 4 Walleye Fillets (1-1/2 lbs.) 1 T. Butter or Margarine, melted Instructions Heat oven to 450 degrees. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning and toss to coat. Spread vegetables in ungreased glass dish. Place in oven for 5 minutes. Meanwhile, spray 9×9 glass dish with cooking spray. Brush walleye with melted butter; sprinkle with remaining 1 teaspoon steak seasoning and place in baking dish. Place baking dish in oven. Bake fish and vegetables 17 to 18 minutes longer and until fish reaches an internal temperature of 145 degrees. 3.4.3177 When using oil give Smude Sunflower Oil a try. It’s the only oil that I use and it is awesome with fish. It’s also very healthy for you and the rich buttery flavor makes the fish and vegetable tastes even better. Next I thought I would show you a great fish sandwich you can try at home or at the cabin. My family loves this recipe and the pretzel buns are a great touch to this flavorful meal! Lemon Pepper Fish Sandwich Serves: 4 Ingredients 2 T. Yellow Cornmeal 2 T. Flour 1 tsp. Seasoned Salt ½ tsp. Lemon Pepper Seasoning 1 T. Sunflower Oil 2-6 oz. Each Walleye Fillets 4 Pretzel Hamburger Rolls Tartar Sauce, optional Shredded Lettuce, optional Tomatoes, optional Instructions In shallow bowl mix cornmeal, flour, seasoned salt and lemon pepper seasoning. In non-stick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish reaches and internal temperature of 145 degrees. For added flavor add tartar or mayonnaise on the cut sides of the buns. Layer sandwich with lettuce and tomatoes. 3.4.3177 It’s optional but you can spread either tartar sauce or mayonnaise on cut sides of buns. Now you can use regular hamburger buns but if you want to push the limit try Coborn’s Pretzel Hamburger Rolls and they will give you a whole new twist to a fish sandwich. Layer lettuce and tomatoes and a fish fillet in buns and you are ready to eat. Now if you don’t have time and you really want something that tastes fantastic and takes very little time just add some “Fryin’ Magic” to a Ziploc bag. Place some walleye fillets in the bag and shake until they are completely coated. In a non-stick skillet add your sunflower oil and add your fish. Sauté until the fish reaches an internal temperature of a least a 145 degrees. Now these are awesome and they are my favorite when it comes to frying fish. Good luck on the 2016 Fishing Opener and enjoy those fish fries! Jayne Coborn’s Inc. Meat and Seafood Merchandiser Click Here for more articles written by Jayne [...] Read more...

Graduation Parties Made Easy

It’s that time of year where we have to start planning Graduation parties and I’m here to help. Our Deli and Bakery Departments have a wide variety of items you can order that will make any party a huge success. The first item I want to introduce you to is the Party Trays. They come in different sizes and with help from our friendly Deli staff your favorite meat and cheeses and the correct amounts that you will need for your guests – no matter the size of the party. We also have a variety of Fruit Trays and Vegetable Trays that you can order as well and they make for quick and easy appetizers for your guests. Next, we can offer you a variety of meats that can be used in sandwiches or if you want to get creative with your guests you can serve a taco bar with all the fixings. The meat comes in a one gallon containers and the varieties we can offer are Sloppy Joe Meat, Taco Meat and Pulled Pork. Plus, don’t forget to serve them with our Four Brothers Dollar Buns – truly delicious! Now if you’re in the mood for chicken, my unbiased belief is that we have one of the best fried chicken meals around. You can order any amount you would like for your party and you can choose from, fried or grilled. Next we have one of my favorites and that is the Monster Subs with a variety of meat and cheese. Slice them up in 2 inch servings and you have a great finger food for a light meal or small get together. Also, don’t forget to serve some toppings with these bad boys. I usually serve your standard mayonnaise, ground mustard and my absolute favorite is the Four Brothers Positively Parmesan Dressing. Wow! This dressing is awesome on just about everything and it will be a great addition to your Monster Subs. Now along with the sandwiches, everyone knows a graduation party wouldn’t be a party without potato salad. One of my favorites is our homestyle potato salad because its tastes so much like a homemade salad. You’ll think mom made it! We also have a variety of other salads to choose from like Southwest Quiona Salad, Mediterrian Pasta Salad and lots of others to try. Last but not least, let’s talk cake. Our bakery offers a wide selection of flavors along with different types of frosting. What’s new in our bakery is the flavored filled cakes and oh are they ever yummy. Again they come in several flavors that you can choose from and they will be the hit of your party. We also have our scrumptious cupcakes along with a cupcake tree to display them on. This year our Bakery has also added the Gluten Free options for any of your cake needs to accommodate for your guests or your graduate! I want to congratulate all the 2016 graduates from High School to College and as the mom in me that always says “Have fun, Celebrate, Stay safe”!! Now head over to our Coborn’s Facebook page, Like and Share the video on our wall and be entered to win a $25 Coborn’s Gift Card! Whether it’s a graduation party or any summertime party you’re hosting, we want to to get you started on your planning with a little help from Coborn’s! Jayne Coborn’s Inc. Meat and Seafood Merchandiser Click Here for more articles written by Jayne [...] Read more...

Cauliflower Pizza Crust

When cauliflower pizza crust first started making its way around Pinterest and magazines I blew off the idea because I thought they were nuts. How could you take a plain ordinary vegetable as a substitution for that wonderful yummy crust that we all love and crave? But I keep hearing and seeing reviews on how it is such a big hit when making homemade pizzas that I became intrigued with it and could no longer ignore it. Obviously this isn’t going to taste like bread but if you want to eat healthier and lighter, can’t have wheat or you want to cut back on your carbs this is the pizza for you. It definitely has a different texture and flavor but I was actually very shocked at how much I really did like it. First you want to start off with pulverizing the cauliflower and I used my blender to chop it up. If you don’t have a blender you can always use a standard cheese grater and it works just as well. Cook out your cauliflower in a glass dish for about 4 minutes and then press out the liquid. It is really important that you squeeze out as much as you possibly can. So I put the cauliflower in a fine mesh strainer and pressed the heck out of it with a spatula and smashed it with a few layers of paper towels. Once you have drained the cauliflower, add an egg, cheese and seasonings. Once you have your mixture you’ll want to press it into a flat pizza shape. Then you will bake them in the oven until golden brown. After that remove from oven and top it any way you like. I used mini pepperoni pieces and mozzarella cheese but one of my favorite pizza toppings that I make on a regular basis is sliced Roma tomatoes, with mozzarella and fresh basil. Cauliflower Pizza Crust Ingredients 2 1/2 Cups Cauliflower, grated or ground ½ tsp. Dried Basil ½ tsp. Dried Oregano ½ tsp. Garlic Powder ¼ Cup Parmesan Cheese, shredded ¼ Cup Mozzarella Cheese, shredded Salt, to taste 1 Egg, lightly beaten Instructions Preheat oven to 425 degrees. Place cauliflower in a heat-save bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes and remove plastic and stir to cool it off a little. Place cauliflower in fine mesh strainer and use a rubber spatula to press cauliflower against strainer and pushing out any liquid. Use several paper towels to absorb more liquid. Place cauliflower in a bowl and fluff with fork. Add basil, oregano, garlic, Parmesan and Mozzarella, mix well. Add salt to taste. Add egg and stir to blend. Press mixture out onto a baking sheet that is lined with parchment paper that has been sprayed with cooking spray. Press out to about ¼-inch. Keep mixture tight together and in an even layer. Place pan in oven and bake until golden brown which is approximately 15-20 minutes. Remove from oven and top with desired toppings and return to oven to melt cheese. Let rest for a couple minutes and then slice and serve. 3.4.3177 This recipe was really easy to do and I loved the flavor of Cauliflower. It really did turn out as a great pizza and had such a wonderful flavor. It was also great knowing that I was eating something very healthy. Enjoy….I did! Jayne Coborn’s Inc. Meat and Seafood Merchandiser Click Here for more articles written by Jayne [...] Read more...

Quick & Delicious Shrimp Pasta

It’s the middle of March and no snow. At this point don’t bother anymore, just bring on the sunshine, warm weather and my beautiful flowers. Even though I’m still wishing for spring to come soon, there is still the want of some winter comfort food that I crave. I just have to share this recipe with you because it is fantastic and I know if you serve it at your next dinner party you will be the hit!! The best part is it is so very easy and quick but your friends will think you worked all day in the kitchen and what the heck let them think it!!! To begin, cook bow tie pasta as prepared on back of package. In saucepan melt cream cheese and then add the heavy whipping cream along with freshly grated parmesan cheese and stir until smooth and creamy on low heat. In separate saucepan over medium heat add three cloves chopped garlic, one jar of sundried tomatoes including two tablespoons of the oil and the sliced mushrooms. Sauté until garlic and mushrooms are cooked through. Then add shrimp to the saucepan and cook until internal temperature of shrimp reaches 145 degrees. Approximately 3 to 4 minutes. Then add the pasta to the mushroom and tomato mixture and mix together. Then last but not least add the cream cheese mixture and stir altogether and heat through. Sprinkle a little parsley over the top for that added flavor and color. Then sit back and enjoy….I do every time!!! If you want another option for this recipe you can add 2-cups of Rotisserie Chicken instead of the shrimp and that gives you another wonderful option. A full printable recipe is featured below for your use! Sun-Dried Tomatoes & Shrimp Pasta Ingredients 16 oz. Package Bow Tie Pasta, fully cooked 2 T. Olive Oil 3 Cloves Garlic, chopped 1 Jar Sun-Dried Tomatoes, with oil 8 Oz. Package Fresh Mushrooms, sliced 16 Oz. Package of 31/40 ct. Wholey Shrimp, raw, peeled and deveined, tails removed 8 Oz. Package Cream Cheese Cup Heavy Whipping Cream ½ Cup Fresh Grated Parmesan Cheese Instructions Cook Bow Tie Pasta as prepared on package. In saucepan, melt cream cheese and add the heavy whipping cream along with freshly grated parmesan cheese and stir until smooth and creamy on low heat. In separate saucepan over medium heat add three cloves chopped garlic, one jar of sundried tomatoes including two tablespoons of the oil and the sliced mushrooms. Sauté until garlic and mushrooms are cooked through. Then add shrimp to the saucepan and cook until internal temperature of shrimp reaches 145 degrees or for approximately 3 to 4 minutes. Then add the pasta to the mushroom and tomato mixture and mix together. Then add the cream cheese mixture and stir altogether and heat through. Sprinkle a little parsley over the top for added flavor and color. 3.4.3177 When your finished cooking, treat yourself to a glass of my new favorite wine that perfectly pairs with this Sun-Dried Tomato & Shrimp Pasta dish called Dark Horse Sauvignon Blanc! The flavors compliment the meal perfectly and make for a completely delicious taste sensation. I hope this meal helps you keep your spring fever at bay! Enjoy- I know I did! Jayne Coborn’s Inc. Meat and Seafood Merchandiser Click Here for more articles written by Jayne [...] Read more...

Hot Dishin’ Freezer Meals

Finally the end of February is here and I can’t wait until spring. Even though I love winter (I know I’m crazy) I do look forward to the start of spring and those fresh tulips that start to pop up in March. I’ve been a Minnesota girl for 56 years and I am very aware of the famous saying, “In like a lamb out like a lion.” Believe me, I know what could come up in March but I’m keeping my fingers crossed for a shorter winter and beautiful spring. There is still some winter left, which to me means comfort food. With that being said, today we are going to be hot dishin’ it. I have three meals I am putting together for this blog that are great to freeze and make for quick and easy dinners any night of the week. All three of them fit into a 9×13 pan but what I like to do is put them in aluminum foil pans and split them in smaller pans so that I can get 6 meals out of them instead of only 3. They are also great to have around for a nice gift to your neighbor, someone that is laid up and can’t get around or the best is when I don’t have a clue what to make for dinner and I can just pop one of these in the oven and have my meal in less than an hour. Here is my first comfort meal. Taco Spaghetti Serves: 8 Ingredients 12 Oz. Un-Cooked Spaghetti 1 Lb. Ground Beef ¾ Cup Water 1 Package Taco Seasoning 15 Oz. Can Black Beans, rinsed and drained 10 Oz. Can Diced Tomatoes and Green Chilies, undrained 2 Cups Shredded Mexican Cheese 2/3 Cup Salsa Instructions Preheat oven to 350 degrees. Break spaghetti into thirds; cook according to package directions. In a Dutch oven, cook beef over medium heat 6 to 8 minutes until it reaches an internal temperature of 160 degrees. Stir in taco seasoning and water; bring to boil. Reduce heat; simmer, uncovered 5 minutes, stirring occasionally. Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to the beef mixture and toss to combine. Transfer mixture to a greased 13×9 inch-baking dish. Bake for 20 minutes. Sprinkle with the remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. 3.2.2265 Chicken Penne Hot Dish Serves: 8 Ingredients 1 Lb. Boneless Skinless Chicken Thighs, cut into 1-inch pieces ½ Cup Onion, chopped ½ Cup Green or Red Pepper, chopped 1 tsp. Dried Basil 1 tsp. Oregano 1 tsp. Parsley Flakes ½ tsp. Crushed Red Pepper Flakes 1 T. Vegetable Oil 3 Garlic Cloves, minced 1 1/2 Cups Penne Pasta, uncooked 14 Oz. Can Diced Tomatoes, undrained 3 T. Tomato Paste ¾ Cup Chicken Broth 2 Cups Mozzarella Cheese, shredded ½ Cup Grated Romano Cheese Instructions In a large saucepan, sauté the chicken, onion, peppers and seasonings in oil until the chicken is no longer pink. Add the garlic cook 1 minute longer. Cook pasta according to package directions. Then add tomatoes and tomato paste to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased baking dish. Sprinkle with half of the cheeses. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Then uncover and bake for 15-20 minutes longer or until internal temperature of chicken reaches 165 degrees. 3.2.2265 Tomato Olive Penne Serves: 8 Ingredients 1 Medium Onion, chopped 6 T. Olive Oil 3 Garlic Cloves, minced 2 Cups Crushed Tomatoes 1 Cup Chicken Broth 1 T. Dried Basil 1 tsp. Crushed Red Pepper Flakes ¼ tsp. Pepper 16 Oz. Package Uncooked Penne Pasta 24 Oz. Havarti Cheese, cut into ½ inch cubes 1 Cup Pitted Ripe Olives, serve whole or sliced 1/3 Cup Grated Parmesan Cheese Instructions In a Dutch oven, sauté onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes and pepper. Bring to boil. Reduce heat; cover and simmer for 25-30 minutes until sauce thickens. Cook penne according to package directions; drain. Preheat oven to 375 degrees. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13×9 baking dish; sprinkle with Parmesan cheese. Cover and bake 20 minutes. Uncover and bake 5 minutes longer or until cheese is melted. 3.2.2265 I hope you enjoy these Minnesota Hot Dishes and keep hoping that winter is finally over. Enjoy! I know I will. [...] Read more...

Coborn’s Valentine’s Day Dinner

Valentine’s Day is fast approaching and if you are like me and don’t venture out to a local restaurant to celebrate I’m here to help you plan out your romantic meal at home step-by-step and it’s easy to do. Don’t worry I’ve got your back! If you want to wow your significant other let’s start in the Meat Department at any one of your local Coborn’s stores. The days leading up to Valentine’s Day just stop in and ask for the pre-cooked Prime Rib in the heart shaped containers. Don’t forget to ask them about Johnnie’s French Onion Aujus also. This pre-cooked Prime Rib is fully cooked so all you have to do is place it in a glass dish, pour a little of Johnnie’s French Onion Aujus over the top of the steaks and then place them in your oven at 350 degrees for 15 to 20 minutes and you have the most succulent and tender steak imaginable. If you want something different in the steak family we also have Ribeye’s or Surf n Turf which is a New York Strip and Lobster. Don’t forget to melt a little butter to drench your lobster in or a wedge of lemon to serve on the side, but you better hurry in because the heart shaped containers are only available while supplies last. To add to that wonderful meal don’t forget a little dessert and we now have a new item that I am so excited about. Stop in the Produce Department and ask for the strawberries dipped in chocolate placed in a heart shape container. I also can’t forget that the strawberries are drizzled with white chocolate, which is my favorite flavor and it truly puts the whole dessert over the top. Now Valentine’s Day is not Valentine’s without a little wine to serve with your meal and I have a perfect wine that pairs so well with steak or seafood. It’s called “Wente Southern Hills Cabernet Sauvignon”. It is a full body red wine and has black cherry and plum flavors along with an undertone of coffee and spice. Now last but not least don’t forget to stop into our Floral Department for those beautiful roses to impress your friend. You put this all together and I know you will have a magical evening. Since it is Valentine’s Day, I want to show my appreciation for all of you! I am going to make it even easier for you to impress that special someone in your life with a little giveaway! I’m going to give one lucky winner a head start with planning that special meal. Just “Like” & “Share” my video and you will be entered into a drawing to win a FREE Prime Rib Dinner along with one dozen roses!!! Enjoy and Happy Valentine’s Day to all!! Jayne Coborn’s Inc. Meat and Seafood Merchandiser [...] Read more...

Jayne’s Easy Game Day Recipes

There is the winter season, holiday season, hunting season and fishing season but let’s not forget about football season! It’s time to start planning for the championship football game party and I’m here to help. I have some quick and easy recipes that I would love to share with you, just in time for kickoff! Now if you know me I like to change things up and not always do the same old, same old when it comes to party food. So I found this recipe for cocktail smokies that doesn’t call for BBQ sauce and instead uses pineapple juice, soy sauce, brown sugar and mustard. This gives those smokies a sweet and sour flavor and they are truly awesome. Pineapple Smokies Ingredients 1 Cup Brown Sugar, packed 3 T. Flour 2 tsp. Ground Mustard 1 Cup Pineapple Juice ½ Cup White Vinegar 1-1/2 tsp. Soy Sauce 2 Packages Cocktail Smokies Instructions In a large saucepan, combine the sugar, flour and mustard. Gradually stir in the pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Add sausages; stir to coat. Cook, uncovered until heated through. 3.2.2265 Next I didn’t want to just do cocktail shrimp with cocktail sauce. I wanted to change up the flavor and wow did I find some great flavor in these luscious little guys. The secret is adding horseradish to cream cheese and parmesan cheese and stuffing them in the shrimp. They are so good and they make a beautiful presentation at any kind of party you may have. Stuffed Shrimp and Cocktail Sauce Ingredients 4 Oz. Cream Cheese, softened 4-1/2 tsp. Prepared Horseradish 1 T. Grated Parmesan cheese 1 Lb. Cooked Large Shrimp, peeled and deveined Dried Parsley Seafood Cocktail Sauce Instructions In a small bowl, combine the cream cheese, horseradish and parmesan cheese until blended. Cut a small hole in the corner of a re-sealable plastic bag; add cream cheese mixture to bag. Butterfly the shrimp along the outside curves as shown in the video. Pipe about 1 teaspoon cream cheese mixture into each shrimp. Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. 3.2.2265 My third recipe is really good if you are a pizza fan, and truthfully, who doesn’t like pizza? Just melt cream cheese and add pizza sauce, mozzarella cheese and pepperoni and you have the best pizza dip in town! Now just cut up some French bread in cubes and serve them as a dipper for this pizza dip. Yummy!!! Cheesy Pizza Dip Ingredients 8 Oz. Cream Cheese, softened 8Ooz. Mozzarella Cheese, shredded 1 Can Pizza Sauce ½ Cup Ripe Olives, choppped 1 Cup Sliced Pepperoni, chopped Instructions In a large pot, melt the cream cheese and mozzarella together. Next add the pizza sauce, ripe olives and chopped pepperoni then mix all together. To keep warm place in slow cooker. Serve with cubed French bread or crackers. 3.2.2265 I don’t think I could ever have a party without Guacamole Dip, it’s just not in me. I absolutely love the stuff and I am so excited to tell everyone that we now have a “new” Guacamole Dip called “Crazy Fresh” and that is exactly what it is, so FRESH! It’s just like homemade. This is probably the best Guacamole Dip I have ever had and the best part is I don’t have to make it. It’s ready to serve. Now if you are like me you don’t always have time to fit homemade baking into your busy schedule. So just stop by any Coborn’s Bakery and pick up some party snack mix. The mix comes in a football size tray that will look great on your party table. Pick up a package of football cupcakes from the Coborn’s Bakery and be assured that all of your guests with a sweet tooth will be taken care of throughout the entire game. Good luck to your team and enjoy these delicious appetizers!! [...] Read more...

Easy and delicious recipes and ideas for your family

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