You would never believe something so fancy looking was so easy to make! I can’t wait to serve these little appetizers at a holiday party. They are truly so yummy!
The flavor of this Crostini is uniquely delicious. I was a little nervous about the Fig Spread being too contrasting of flavors with the Prosciutto and Brie, but they ended up being a perfect combination together. This is one of the easiest recipes ever. All you need to do is slice your Artisan Style Bread, grill the bread slightly and add your toppings.
Brie Cheese is a super soft dessert cheese, and it is actually nicknamed, “The Queen of Cheeses.” With a nickname like that it’s fitting that it tops this bite-sized appetizer! If you have never used Prosciutto before, it’s a perfect topping and it’s very easy to use because it is thinly sliced and doesn’t need to be cooked. Together, Brie and Prosciutto are like the peanut butter and jelly of appetizers- you can’t have one without the other!
Enjoy this Easy Eats morsel! Hopefully you have the perfect holiday opportunity to show off your appetizer preparation skills!
- Create 12 Slices of bread.
- Butter both sides of bread and grill.
- Spread layer of dried fig on bread.
- Add slice or two of brie cheese and top with chopped prosciutto ham.
Happy fall everyone! The leaves have turned their final colors and are now dropping off the tress at a faster rate, the days are more crisp and cool and there is a very evident chill in the air. I hate to say it, but ol’ man winter is right around the corner, there is nothing we can do to prevent it unless you plan to move to Hawaii tomorrow, so the only option left is to prepare and embrace it! You may ask, what I am doing to prepare myself? Well folks, besides turning on my fireplace and drinking hot tea every chance I get, I’m am spending more time in my toasty warm kitchen making soups! Hot and healthy soups are a great way to warm the soul and allow you to step out into the bitter cold with a bit more confidence that you won’t just turn into an icicle.
Here are some tips to keep in mind while preparing soups:
Use low sodium broths, not necessarily lowER sodium, lower than what? LowER sodium could still be very high, in order for something to be labeled as “low sodium” its 140mg or less of sodium per serving. But remember when there is no salt, you need to replace it with other flavors so…
Use sodium free seasoning such as Chef Paul and Mrs. Dash as well as herbs; fresh, dry, or freeze dried, and garlic powder, onion powder should be a staple.
If you need to thicken your soup use pureed potatoes or cauliflower or any other vegetable to thicken and use fat free Greek yogurt in place of cream. I always try to think seasonal this time of year so I would thicken my soup with pumpkin or squash, or both and then add a dollop of fat free plain Greek yogurt on top for extra creaminess! You could also try a slurry of cornstarch and cold water instead of cream or roux, but obviously there is more nutrition if you use veggies J
Speaking of veggies…soups are a very easy way to get a lot of vegetables. Add, add, add away! Maybe adding vegetables sounds like a lot of work… it surely doesn’t have to be! Why can’t you use canned or frozen vegetables instead of fresh. That way they have already been washed and cut. All you have to do is open the can or bag and just keep adding! Make sure they are not in cream sauce or loaded with extra sodium though. Try to buy the no salt added versions or just remember to drain and rinse for 2-4 minutes to remove that excess sodium. Canned and Frozen are just as nutritious as their fresh counterparts.
Try using tofu or beans and lentils as your protein base. Remember canned beans are just as nutritious as dried beans and a huge timesaver, just remember to drain and rinse them for 2-4 minutes to reduce the sodium by up to 41%. By the way beans are so nourishing, did you know that they offer a good source of protein, iron, and fiber, plus they are low-fat, not to mention very cheap compared to other protein foods. Cannellini beans work great for Italian style soups with black or pinto beans are nice in Southwestern-types.
Don’t forget the whole grains! Get creative, use wheat berries, barley, quinoa, brown rice, or wild rice to name a few. You can either add them to the soup, or pour the soup on a bed of whole grains for something different. This will add fiber and keep you feeling fuller for longer. There is a laundry list of benefits of adding fiber to your diet, from weight loss to lowering your cholesterol and maintaining blood sugar levels, just don’t forget the fiber!
Think smart when it comes to toppings: Crackers may be the go-to soup topping, but there are other options that will add crunch or flavor to you soup with some nutritional benefits to boot. If you are looking for a crunchy topping, try toasted whole wheat bread sliced into cubes or whole grain tortillas sliced into strips, misted with oil and placed under the broiler until crispy, or whole wheat bread crumbs are a great option as well and very easy! For creamy toppings, try nonfat plain Greek yogurt instead of sour cream or reduced-fat finely shredded cheese (the more finely it’s shredded, the less you’ll use) Avocados work great to add creaminess as well, plus they are a fruit… BONUS! Also, fresh herbs like basil or cilantro are always great to add as a final, flavorful touch to your favorite soup. Adding any veggies as toppings, not only do they add eye appeal, but also nutrition of course!
Below is my favorite soup recipe for this season!! Enjoy! Happy Soup Making! The weather outside may add a chill but this is sure to take that away, now honestly speaking, would soup taste so good if it was warm out? Nope, that’s for sure, so be thankful for the cold weather… I guess, okay maybe not thankful, that’s a bit far, rather make the best of it!
- 2 Lb. Winter Squash, such as Butternut
- 2 Medium Bulbs Fennel
- 4 T. Olive Oil
- 2 tsp. Fennel Seeds
- 4 tsp. Butter
- 2 Cups Onions, sliced
- 1 T. Fresh Thyme Leaves
- 2 Dried Red Chiles, or a fat pinch of Crushed Red Pepper Flakes
- 1 Bay Leaf
- ¾ Cup Sherry
- 8 Cups Water
- ¼ Cup Plain Greek Yogurt
- For the Pumpkin Seeds:
- ½ Cup Raw Pumpkin Seeds
- ¼ tsp. Ground Cumin
- 1 T. Butter
- 1 T. Sugar
- Generous pinch each of Cinnamon, Paprika, and Cayenne
- Salt to taste
- 1 tsp. Honey
- Heat the oven to 400°F. Peel and cut the squash up into 1-inch wedges, discarding the peel and seeds.
- Peel and core the fennel and chop it up into equally-sized wedges.
- Roast, drizzled with the olive oil and a pinch of salt and pepper, until soft and caramelized, about 35 minutes.
- In the meantime, toast the fennel seeds in a dry skillet until fragrant, then grind.
- Heat the butter over medium-high heat in a heavy, large pot (like a Dutch oven) until it foams, then add the seeds, onion, thyme, chiles, bay leaf, and a pinch of salt and pepper.
- Cook until the onions are soft and translucent, about 10 minutes.
- While the squash and fennel finish roasting, prepare the pumpkin seeds: melt the butter in a small skillet over medium heat, then add the seeds, sugar, spices, and a pinch of salt.
- Toss well to coat the seeds and cook until they begin to pop and color slightly, moving them around the pan often.
- Remove from the heat, wait 30 seconds, then add the honey and toss quickly to coat.
- Spread on a plate to cool.
- Combine the contents of the roasting pan with the onion in the heavy pot, and pour in the sherry. Allow to reduce for a few minutes, then add the water and bring to a boil. Simmer for 20 minutes. Transfer about a third of the solids to a blender (purée it in batches to ensure the perfect consistency) and add ½ cup or so of the liquid.
- Turn on at low speed until the solid are completely puréed, then add another ½ cup broth and turn the speed to high, adding liquid little by little until the soup has the consistency of heavy cream. Blend for at least a full minute on high speed.
- Follow this process for the rest of the soup.
- Serve the soup with some crème fraîche or Greek yogurt spooned in, scattered with the pumpkin seeds.
Hunger and homelessness is a pressing concern throughout the entire world. Often people turn a blind eye towards these issues, however these concerns are demanding and are located much closer to home than many people may realize. Throughout Minnesota there are thousands of people living on the streets on a daily basis. It is shocking to many people to realize that over half of the homeless people in Minnesota are teens, fewer than 17, or young children.
In the Twin Cities Area, there are two organizations that CobornsDelivers partners with that are making a continual difference in the lives of many of these people who are poverty stricken. These organizations are called Minneapolis Recreation Development, Inc. (MRD) and The Sandwich Project Minnesota. These two companies are built on generous and often anonymous donations of talents and time. This CobornsDelivers Blog wants to share their powerful message of how humility and a small donation of time can truly make a difference to those in need.
History Of Program:
To discuss the history of these programs as well as to build a better understanding surrounding the connection to CobornsDelivers, Joe Rasmusson who is an employee at CobornsDelivers, has offered up some wonderful insight into the great organizations of Minneapolis Recreation Development, Inc. and The Sandwich Program.
Joe couldn’t begin speaking on behalf of the program without mentioning Allan Law, who is the original founder of Minneapolis Recreation Development, Inc. in 1967. Prior to the founding of MDR, Law was a teacher in the Inner City Minneapolis Public School System for over 30 years. His mission with the company has always been to, “Love One Another,” and that one can, “Judge our society by how we care for our children and the disadvantaged.” From 9:00 PM until 10:00 AM, Allan spends every night driving through inner city streets in the Twin Cities in search of people he can help.
Joe explained that Allan works overnight because that is when shelters are closed and homeless people living on the street are at their most vulnerable. Additionally, Allan responds to several calls a day from people in crisis. The requests range from finding jobs, bus passes or temporary housing, to basic needs such as food and care. Allan makes as many as 50 stops per night, stopping to help hundreds of people in the Twin Cities Area. Of these people, over 2,200 are children under age 17. MDR’s mission is to feed and provide emergency assistance to as many people as possible every single day.
Around late 2012, the company split into a second separate organization called The Sandwich Project Minnesota. This company has the same mission statement and ultimate goal of doing good for the community every single day of the year. There are now two teams that CobornsDelivers pairs up with and their goals of feeding 1,000 of people per week at various shelters and food shelves on a mission to make a difference in our communities.
Where Do the Sandwich Go?
Once the sandwich products are delivered by CobornsDelivers, volunteers and different groups and teams help to assemble them. Then the sandwiches are sent to soup kitchens, homeless shelters and Salvation Army centers. The goods that will not be distributed that evening are put in large freezers until they will be delivered and then distributed to those who are in need of them.
CobornsDelivers & The Sandwich Project
Back in 2010, MRD was having trouble finding respectable and reliable resources to get bread, meat, cheese and sandwich bag products from. The company contacted Joe Rasmusson, they worked out a deal with CobornsDelivers and it’s been history ever since! Whenever organizations or families want to do a volunteer event, they simply go online or contact Joe. Joe works with coordinating buyers and bread vendors in order to purchase supplies that are needed for the donation. He says the donations can range anywhere from 150 to several thousand sandwiches. His most recent large group that volunteered was C.H. Robinson. C.H. Robinson made over 26,000 sandwiches by teaming up with Kare 11 for an event. CobornsDelivers as well as Coborn’s Grocery Stores in incredibly involved in large events such as this one, because an event of this size uses over 3,000 loaves of bread and tons of participation.
On average, these sandwiches, which average about $0.50 per sandwich to make, create about 10,000-15,000 meals per month for hungry and homeless people in the Twin Cities area. Additionally, CobornsDelivers gives back a 5% discount to the organization or family that purchases the products. For a huge order like the one C.H. Robinson had, that would equal a savings of $1,200! At the end of the month, CobornsDelivers gives a 5% additional rebate back to MRD and The Sandwich Project, which is just one more additionally way they are giving back to the community.
Who Else Is Getting Involved?
In addition to the steadfast partnership with CobornsDelivers, MDR and The Sandwich Project have also teamed up with some other great partners. They have had active participation from General Mills, Cargill, Rotary and Lions Clubs, Boys and Girl Scouts for service projects and countless school volunteer groups throughout Minnesota.
Joe says some of the most memorable involvement teams are times when church groups or families visit as a way to give back to their community around the holiday season. Joe says it is also great when young people want to get involved. There have been several groups over the years complied of children ages 5-10 who opted to make sandwiches to give back to their community in exchange for hosting a birthday party. It’s selfless volunteerism like this that makes MRD and The Sandwich Program so successful in the Twin Cities Area.
Volunteering & Donating Questions
There are really no limitations or qualifications to get involved and become a volunteer- you just need to have a giving heart and set up the date of your donation. Although it is generally groups in the Twin Cities Area who donate their time, it is always possible to set up a donation date if you will be in the area for a certain event already. Joe says that often when companies will be in the region for conferences they set up a date and time to participate as a department or company-bonding event. Remember, you can always send a monetary donation to the programs if you are unable to volunteer your time and that donation link can be found on both of the company websites.
Are you interested in participating in The Sandwich Project or Minneapolis Recreation Development, Inc. and giving back to your community? You can check out TheSandwichProject.org or the website of its original company, 363Days.org. On both of these websites you can either set up a donation date or find Joe’s contact information to have him answer any questions you may have.
As we head into the holiday season and begin our hectic family get together planning, CobornsDelivers encourages us to step back and reflect on those in our communities who have little and who may not be fortunate enough to celebrate a holiday in the ways we are accustomed to. Whether it be with The Sandwich Project or an organization in your own town, donating our time and giving our attention to those in need is the most selfless gift we can give this holiday season.
There’s nothing better than a homemade Apple Pie- especially when it’s doused in delicious Caramel flavors. I promise you, your taste buds will be smiling with this heavenly dessert.
I have a secret for you, I had never made a homemade Pie; usually I pick one up last minute and bring it to whatever get-together I am attending. But Easy Eaters, I promise you this Recipe was so simple even I could master it!
Prepare your Caramels and Apples and Pecans. Place all those goodies plus the Sugar, Flour, Cinnamon and Salt in a Pie Dish and then add even more Caramels to the top of the crust. Create your topping ingredients and add that to the top of your almost-completed pie. Place the pie dish in the oven, but make sure you line a baking sheet with foil so it can catch the excess overflow of your pie. This step is important because it will save you time on the clean up later!
Top this sweet dessert with ice cream or pair it with a warm cup of coffee and satisfy your sweet tooth. There will be no more store bought Pies for me! From now on I’m keeping this Recipe in my filing cabinet.
Enjoy this Caramel Apple Pie Recipe this fall season and all year long. I hope you think it’s mouthwatering too!
- 1 Pre-Made Pie Crust Pastry
- 20 Caramels, cut in half and divided
- For Apple Filling:
- 8 Cups Pie Apples, peeled and sliced (about 8 medium apples)
- ¾ CupSugar
- 4 T. Flour
- 1½ tsp. Cinnamon
- ¼ tsp. Salt
- ½ Cup Pecans, coarsely chopped
- For Crumble Topping:
- 1 Cup Brown Sugar
- ¼ Cup Oats
- ½ Cup Flour
- ½ Cup Butter
- ¼ Cup Pecans, coarsely chopped
- Prepare the Following
- Preheat oven to 350 Degrees F.
- Line a large baking sheet with foil.
- Cut each caramel half to create small chunks. Divide chunks into two portions.
- Coarsely chop ¾ Cup of Pecans. Divide into ½ Cup and ¼ Cup portions.
- Peel apples and cut into small slices.
- Place one pie crust in a pie dish.
- Place one half of the caramel chunks on the top of the crust.
- Combine Apple slices with ¾ Cup sugar, 4 T. Flour, 1 tsp. Cinnamon, 1 tsp. Salt and ½ Cup Pecans.
- Pour into pie dish. The apples will mound out of the dish - that's okay!
- Place remainder of Caramel chunks on top of Apple Filling.
- Combine all topping ingredients except pecans and cut in butter until mixture resembles coarse crumbs.
- Add chopped pecans to mixture and stir.
- Carefully spoon topping onto the top of the apples and caramel. You will need to press the topping mixture gently onto the filling so it covers entire pie.
- Put pie dish into oven.
- Place the foil-lined baking dish beneath the pie to catch any overflow.
- Bake for 60 minutes.
- To prevent excess browning of crust, you may cover edges of pie with foil.
- Serve with Izzy's Ice Cream and Peace Coffee.
Here we are, summer is officially over and we are in the beautiful fall season. Everyone is trying to make the most of this unseasonably warm weather before it’s time for the snow to fly once again! A big part of fall is tailgating for football games, and with that comes backyard grilling with your family and friends. More and more people are starting to think about where their meat is coming from and the impact it can have on their health. That is one of the many reasons we are so proud to offer our customers 100% Grass Fed Beef from Thousand Hills Cattle Company.
CobornsDelivers has a passion for supporting local companies in the area. It is all about the relationships. It is about what our important food dollars support and where that dollar ends up. One of the Thousand Hills farmers, Matt Maier, raises his cattle outside of Clearwater. Now that’s what I call local! Have a question on how the cattle are raised? CobornsDelivers can get the answers from Matt! Now that can’t be said for just any food product.
I know you all want more of a reason to buy this meat than just the local appeal, don’t you? Check out the Thousand Hills website for all the research into the health benefits of 100% Grass Fed Beef (insert link). This isn’t just my opinion; there’s a lot of science behind increasing your consumption of Omega-3, which you will find in this beef, as well as in yogurt and milk, all of which you can find in our stores.
When you add in all the benefits to the cows, you have to be sold. I am certain that when cows get to live freely on grass pastures, and not in feedlots, they are happier and less stressed. They are ruminants and were meant to eat grass, not corn.
Of course, it has to taste good, too. And Thousand Hills beef tastes amazing. You will find it popping up in more and more top-notch restaurants around the state because of the high quality of the product. You can have that restaurant quality right in your own kitchen, with no tipping included!
“The one thing you should be willing to pay more for is what your put in your body.” We really believe that. We all have budgetary considerations, but what can be more important than what we eat and feed our families? It is important to CobornsDelivers to know how it is raised and processed and how it impacts the environment and our health.
Oh, yeah….and it’s local! Did we mention how important that is to CobornsDelivers?
This was a perfect Easy Eats Recipe for the Pita Pocket Lovers out there! The flavor was slightly sweet from the Sun-Dried Tomatoes, (which are my favorite!) but was balanced out perfectly with the Mushrooms and Mozzarella Cheese.
Broiling the Mushroom Caps and Garlic fills the kitchen with the most delicious aroma. The preparation part takes the longest, but cooking the Pita once it’s stuffed is actually a very quick process. I tried coating both sides of the first Pita with Butter and cooking it in a George Foreman Grill. The results were okay, but overall it compressed the Pita too tightly and I liked the more fluffy look as you can see in the photo. Next, I tried grilling the Pita on each side for a few minutes in the pan on the stove. This worked perfectly and gave me the look I wanted! Before you know it the Pita is grilled and the inside is gooey and delicious. You can never go wrong with Mozzarella, Tomatoes and Mushrooms!
In the future, I would try adding pieces of Chicken to the Pita for a whole new flavor. I think it would really compliment the Sun-Dried Tomato taste and it would also be a little more filling, which would make it a perfect meal.
I hope you enjoy this lovely Roasted Garlic Cheese Pita Recipe as much as I did! Happy cooking Easy Eaters!
- Preheat broiler.
- Wash and destem Mushrooms. Brush each cap with olive oil.
- Place Mushroom caps, rounded side up on a rack in a broiler pan.
- Broil 4 inches from heat until Mushrooms are hot for 2 to 3 minutes; turn Mushroom caps.
- Cook until Mushrooms are tender, 4 to 5 minutes longer.
- Remove Mushrooms from broiler; let cool and then chop.
- To roast Garlic, cut off the top half inch or so and trim the root end only if it needs cleaning. But do not detach the cloves.
- Put the head in a small ovenproof dish or pan.
- Drizzle a teaspoon of Olive Oil over the Garlic.
- Add ¼ Cup of Water to the pan.
- Place the pan in the center of a 500°F oven and roast for 25 to 30 minutes.
- Squeeze Garlic Cloves out of their skins and mash.
- Drain Sun-Dried Tomatoes and chop them.
- Combine Cheese, Mushrooms and Sun-Dried Tomatoes; set aside.
- Spread one side of Pita with Roasted Garlic.
- Top Pitas evenly with Mozzarella mixture; press gently to form an even thickness.
- Fold Pita in half and secure with a Toothpick.
- Brush outside with Butter and grill in skillet over medium-low heat until bread is golden and filling is hot, about 4 minutes on each side.
The smell of fall is in the air, the smell of Pumpkin Spice that is. It seems like everywhere you turn in the fall Pumpkin Spice is there in drinks, in muffins and in this case, cupcakes.
The best part about these cupcakes is the fact that they are topped with cream cheese frosting. The best kind, if you ask me. I simply loaded my tub of frosting into a Ziplock bag, cut off a corner and squeezed out the frosting into a nice swirl shape on the top of each cupcake. I then took the Pumpkin Spice and sprinkled a little on top to add a little something extra. I also had some small artificial leaves around so I poked those in the top to add to the fall feel.
That’s it, simple, delicious and festive. I hope you enjoy this recipe this fall and all year long!
- Heat oven to 350 degrees F. (325 degrees for dark or nonstick pan)
- Place baking cups in each of the 24 regular-size muffin cups.
- In large bowl, beat Cake Mix, Pumpkin, Water, Oil, Eggs and Pumpkin Pie Spice with electric mixer on low speed 30 seconds. Then medium speed 2 more minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups (about two-thirds full).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean.
- Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting, decorate if desired. Store loosely covered.
Halloween is almost here, and it’s the best time of the year! Whether your hosting or attending a Halloween party, we want you to be prepared with some spooky sweet treats.
This Halloween Heath Bark recipe is delicious, colorful and a crowd pleaser! To start, melt some Almond Bark in the microwave and pour a layer out onto a cookie sheet that is covered in wax paper. Next, decorate your dessert with some delicious homemade frosting. I make mine with Heavy Whipping Cream and Powdered Sugar and some food coloring. You simply mix the Whipping Cream and Powdered Sugar to your desired consistency and add in your food coloring to create spooky Halloween hues.
Finally, I fill a plastic bag up with the frosting, Ziploc it shut and snip a small hole in the corner of the bag. Layer your frosting in whatever design you like and add Heath bits, Pretzels or any other treat you think would make a good topping!
Place the Almond Bark creation to the fridge until it hardens and the frosting is firm. Cut the Bark into servable sections and prepare to share it with your guests!
Happy Halloween Bloggers! Wishing you many treats and few tricks from all of us at CobornsDelivers!