National Homemade Cookie Day

Break out the baking sheets, today is National Homemade Cookie Day! With the beginning of fall and the weather cooling down, warm, fluffy homemade cookies definitely will have you feeling cozy. Whether you’re baking pre-made dough right in the oven, or working from scratch, we have the recipes for you to celebrate appropriately!

These Pumpkin Cookies with Orange Glaze are a great place to start. Perfect for turning the calendar to October. These guys are full of refreshing orangey flavor and all the pumpkin you need to satisfy your craving for fall flavors.

Feeling festive? Try our these cute and creative Halloween Sugar Cookies. Decorate your sugar cookies with candy corn, gels, edible confetti and more to create your monster lineup of yummy treats.

It’s never too early for these Hot Chocolate Cookies! Great for cooler weather and a must at the holidays, these cookies elevate hot chocolate to a new level.

We love these Chocolate Chip, Oatmeal, & Dried Cherry Cookies. Cherry and chocolate flavor combined with the warmth of oatmeal. Delightful!

These PICS Potato Chip Chocolate Chip Cookies combine two classic snacks into one. Potato chips and chocolate chip cookies. The chocolate of the cookies blends with the saltiness of the potato chips for an awesome flavor adventure.

Celebrate cookies right with one of these excellent recipes. No matter which you chooser, we have all of the neccessary ingredients available at your local Price Chopper & Market 32. Your one stop shop for all things cookies!

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Get More Out of S'mores

Happy National S’mores Day! These tasty treats are the star of summer campfires and backyard cookouts. Everyone loves the classic s’more, a harmonious sandwich of marshmallow and chocolate, stuffed between graham crackers. However, today we are suggesting more for your s’mores! Check out some of our favorite creative, next level s’more recipes to try at your next kick back.

Rice Krispie Treat S’mores: Is there anything better than marshmallows and chocolate? Well yes, marshmallows and chocolate AND rice krispie treats. Rice kispie treats will elevate your s’mores to an elite level of crispiness.

Candied Bacon S’mores: Candied bacon brings a wonderful sweet and savory mix. This is at the top of our list.

Roasted Berry S’mores: Berries pair wonderfully with chocolate, why not add them to your s’mores for a refreshing twist? We love roasted berries for a campfire aesthetic in the summer.

Salted Caramel S’mores: Decadent, gooey, and delicious Salted Caramel S’mores can become very addicting.

Tropical S’mores: These tropical s’mores will have you in vacation mode in your own backyard. Add some grilled pineapple, maraschino cherries, and toasted coconut to your s’mores and replace the graham crackers with white chocolate macadamia nut cookies. Paradise.

Chocolate Chip Cookie S’mores: This idea is simple, but oh-so delicious. Pack your s’more between your favorite chocolate chip cookies for more chocolaty goodness.

Elvis S’more: We all love a good Elvis sandwich, but how about an Elvis s’more? Peanut butter, banana, and bacon added to your s’more. Yum!

Grasshopper S’mores: This minty fresh recipe features dark chocolate mint, like an Andes, rather than your regular s’mores chocolate. A fun, tasty twist.

PB&J S’mores: Did you think we were done remixing sandwiches? Nope. Peanut butter and jelly s’mores are the best thing since sliced bread.

Caramel Apple S’mores: Last but not least, caramel apple s’mores. We recommend using a granny smith apple topped with a warm caramel drizzle.

On this National S’mores Day be sure to celebrate the right way. This year, we will be busy eating a bunch of these different recipes and highly recommend you do the same. The best part? All of your s’mores needs are conveniently located at your local Price Chopper & Market 32 or on our website.

Happy National S’mores Day!

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Cinnamon Apples and Dip

by Jodie Fitz

1 Golden Delicious Apple
1 Gala Apple
¾ teaspoon PICS cinnamon
3 oz. PICS Greek vanilla yogurt
2 oz. PICS Vanilla low-fat yogurt
1 tablespoon caramel dip
1 tablespoon peanut butter or WOWButter®

Fold the yogurts together with the caramel dip, peanut butter (or WOWButter®) and ½ teaspoon of cinnamon.

Wash, core & slice the apples. Place the apples in a large snap & seal storage bag. Add in a few shakes of the cinnamon approximately a ¼ teaspoon, seal the bag & shake until the apples are coated with the cinnamon.

Serve the apples with the dip!

Thanksgiving YUM FUN:

For a Thanksgiving twist place the dip into a small bowl. Use either chocolate chips or raisins to serve as eyes on the dip & cut a small piece of apple to serve as a turkey beak. Place the cinnamon covered apples around the dip bowl, on a larger plate to serve as turkey feathers alternating the colors of the apples.

WOWButter® is a peanut free, tree nut free, gluten free peanut butter alternative that can be located in the allergy friendly aisle in your Price Chopper and Market 32 Supermarkets.

Snack, snack, snacking?   This recipe is great to pack in the lunchbox or to serve as an afterschool snack.  The cinnamon apples help to avoid the brown apple blah.

Storage?  You can keep cinnamon apples in a snap and seal storage bag in the refrigerator for several days.  And, the dip can be stored in an airtight container in the refrigerator for up to 5 days – 7 days.

Kiddos in the Kitchen:  Every recipe has lessons to share with our children.  This recipe, even as simple as it is, teaches some of the following concepts:

Cutting and Knife safety
Measuring Ingredients
Folding
Avoiding browned apples
Food storage
Crafting with food

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Pumpkin Hummus

by Jodie Fitz

1 can of PICS chickpeas

½ cup PICS pumpkin puree, 100%

1 large clove of garlic

3 tablespoons PICS olive oil

2 tablespoons tahini paste

1 tablespoon lemon juice

½ teaspoon sea salt

¼ teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon coriander

 

Optional:  Pepitas and Chia Seeds

 

Drain the chickpeas and place them in mini chopper or food processor.  Add in the pumpkin puree, olive oil, garlic, tahini paste, lemon juice, sea salt, onion powder, garlic powder, cinnamon and coriander.

 

Blend the mixture together until the ingredients are mixed well.  You most likely will have to pause and scrape the ingredients down one or two times during the mixing process.

 

Pour the hummus into a bowl. 

 

Optional:  Sprinkle around the edge with pepitas and/or chia seeds.

 

DIPPING?  Dip with fresh veggies or pita chips.

How to Make Pitta Chips? 

 

Preheat the oven to 375 degrees. Cut your pita(s) with a pizza cutter into triangle pieces and tear them apart for a single layer.   Spray a nonstick baking sheet with a nonstick cooking spray.  Place the pita pieces on the tray.  Baste them with canola oil.  Stir together 1 teaspoon of salt, ½ teaspoon onion powder and a ¼ teaspoon garlic powder.  Sprinkle it on top and bake for 5 to 7 minutes.

 

Storing?  Keep your extra hummus in the refrigerator in an airtight container for up to 3 – 5 days.  You can store excess pita chips in a snap and seal style bag in the pantry for several days.

 

Lessons for Kids:  Every recipe has lessons to share with our children.  This recipe, even as simple as it is, teaches some of the following concepts:

 

·      Measuring ingredients

·      Can opening

·      Draining

·      Safety in using a food processor or mini chopper

·      Cutting and blade safety

·      Basting

·      Sprinkling

·      Prepping cookware

·      Baking and oven safety

·      Dipping

·      Food storage

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Honey Apple Crisp

by Jodie Fitz

5 apples, large

3 tablespoons water

3 tablespoons PICS honey

1 teaspoon PICS cinnamon

¾ cup PICS brown sugar, light or dark

1/3 cup PICS butter, room temperature

½ cup PICS flour, all purpose

½ cup PICS rolled oats, old fashioned

Pre-heat the oven to 375 degrees.

Wash, peel, core and dice the apples.  Place them into a bowl.

Mix the water, honey & cinnamon together and stir it into the diced apples gently until the apples are fully coated.

Fill six 8 oz. glass mason jars three-quarters full with the mixture, packing it down.

In a separate bowl, mix the brown sugar, oats & flour together in a bowl with a fork. Using a pastry cutter (or a fork & knife) cut the butter into the mixture.  It will be done when it’s all mixed well and the butter has broken into small cut, coated pieces.

Evenly distribute the topping to the individual jars heaping it over the top just a little.

Bake the jars on a baking sheet for approximately 25 to 30 minutes; until the topping is golden brown & the fruit mixture is bubbling.

Serve warm with Honey Cream.

Prep Ahead:  This recipe can be made ahead.  You can add the covers and keep them in the refrigerator for several days in advance.  Remove the covers and bake the day you plan to serve.  Let the jars set out of the refrigerator for 30 minutes before placing them in the hot oven. 

Extras?  Simply put the covers on the mason jars and keep the extra crisps in the refrigerator for up to five days.

Little Chefs!  You can peel and slice the apples, let little chefs dice the apples with a plastic knife.

Kids in the Kitchen:  Every recipe has lessons to share with our children.  This recipe, even as simple as it is, teaches some of the following concepts:

  • Peeling & coring apples
  • Slicing and dicing
  • Knife safety
  • Measuring Ingredients
  • Stirring
  • Baking and oven safety
  • Food storage
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