Recipe: Game Day Nachos

The great thing about nachos is that you can throw everything together, head to your game-day party, and toss them in the oven for final perfection. They’re the classic finger food with a mix of all the best ingredients.

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

6-8 large handfuls of Aubela’s Auténtico tortilla chips
1 ½ cups of shredded cheddar cheese
1 ½ cups of shredded pepper jack cheese
1 (15 oz) can of chili
½ cup sliced black olives
½ cup sliced pickled jalapeños
½ cup diced tomatoes
¾ cups sour cream
2 diced green onions
Salsa to taste


  1. Preheat the oven to 400 degrees F
  2. Spread half the bag of tortilla chips over an oven-safe baking sheet/pan. Cover the chips with half the can of chili, ½ the cheddar cheese, and ½ the pepper jack cheese. Repeat layering until all the ingredients have been used. Chips, chili, cheese.
  3. Bake for 5-10 minutes or until the cheese is melted and gooey.
  4. Quickly top with the black olives, jalapeños, diced tomatoes, sour cream, and green onions. Serve hot with a side of salsa.

Celebrate National Banana Bread Day!

Do you have some ripe bananas you’re not sure what to do with? Why not make banana bread in honor of National Banana Bread Day! Banana bread might be one of the most versatile baked goods. It can be breakfast, a snack, or dessert. It’s also pretty easy to make.

Banana bread wasn’t always a classic in the United States, though. Bananas were introduced to the U.S. in 1870 and it took several more years before people started using them in baking. The Vienna Model Bakery in St. Louis became the first to produce banana bread in the United States in 1893. The recipe was much simpler than what you’ll find today, but it started the taste bud obsession with the sweet, yet slightly healthy, treat. Banana bread was also extremely popular during WWI when families in Hawaii made it to avoiding wasting the bananas that couldn’t be shipped out before they became overripe.

If we’ve got you craving a slice of banana bread, grab some fresh bananas from our produce department and try this simple recipe from allrecipes.com.


Recipe: Chipotle Chili

Servings: 8
Prep Time: 5 minutes
Cook Time: 10 minutes

1 lb. ground beef
2 cans of petite diced tomatoes with chipotle chilies
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
Chili powder to taste


  1. In a large pot, cook ground beef until browned, drain fat.
  2. Add tomatoes and beans and season to taste with chili powder.
  3. Simmer over low heat for 10 minutes.
  4. Serve with your favorite chili toppings.

Soft Sugar Cookies Recipe

Servings: 3
Prep Time: 2 Hours
Cook Time: 10 Minutes

1 cup butter, softened
1 ½ cups confectioners’ sugar
½ teaspoon almond extract
1 egg
1 teaspoon vanilla extract
2 ½ cups of all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda


  1. Cream together butter and confectioners’ sugar.
  2. Add in egg, vanilla, and almond extract.
  3. In another bowl, combine the flour, baking soda, and cream of tartar. Add to creamed mixture.
  4. Cover and put in fridge overnight or chill for 2 hours
  5. Preheat oven to 375 degrees. Lightly flour surface and roll dough out to even thickness. Use cookie cutter and place on ungreased cookie sheet.
  6. Bake for 8-10 minutes or until lightly browned.
  7. Let cool and decorate.

Mini Caramel Apple Pies

Thanksgiving is just over a week away. Take the worry out of dessert with these delicious bite-sized treats.

2- 9 inch pie crusts
2 cups diced granny smith apples
2 Tbsp flour
1 tsp cinnamon
¼ cup sugar
10-15 wrapped caramels
½ lemon, juiced
1 egg
1 Tbsp water

1. Preheat oven to 425°.
2. In small bowl, mix apples, cinnamon, sugar, flour, and lemon juice. Set aside.
3. Unroll pie dough and cut 3 inch circles with cookie cutter or glass cup. Roll out scraps with a rolling pin and continue cutting circles.
4. Place 1 tablespoon of apple mixture in center of circle. Top with a few pieces of caramel.
5. Brush mixture of egg and water around the edge of circle. Top with another circle and seal edges shut with fork. Brush top with egg wash and cut two vents.
6. Repeat process with other circles.
7. Refrigerate for 30 minutes.
8. Bake for 15 minutes until golden brown.

Mango Tango Salad

Spice up your last summer BBQs with a Mango Tango Salad.

Servings: 6
Prep Time: 10 minutes

3 ripe mangos, pitted and cubed
Juice of one lime
1 tablespoon red onion, minced
¼ cup fresh cilantro leaves
½ jalapeno pepper, seeded and minced


  1. Pit mango. Place it stem side up with the narrow side facing you. Make a vertical slice starting at ¼:” to the right of the stem. Repeat on the other side. Lightly score the flesh of the mango into diamonds. Buckle the skin, pushing the flesh outward so that it resembles a porcupine. Slice off the cubes.
  2. Combine all ingredients. Let stand for 10 minutes. Toss before serving.
  3. Serve with grilled fish, chicken, or pork.

Grilled BBQ Chicken

Grilled BBQ Chicken 

Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes

3 cups of your favorite BBQ sauce
½ cup apricot preserves
1 clove garlic
12 whole bone-in chicken thighs


  1. In a small pan, saute garlic until cooked. Add BBQ sauce and apricot or peach preserves. Stir until combined.
  2. Split sauce in half and marinate chicken in half the sauce for up to 8 hours (at least 1 hour).
  3. Place chicken on grill at medium heat. Cook 6-8 minutes each side (or until no longer pink), brushing reserved marinade on chicken occasionally while cooking.
  4. Serve with a green salad or other fresh side.

Fresh Berry Breakfast Pizza

Fresh Berry Breakfast Pizza

Start your morning off right with this delicious breakfast pizza.

Cook Time: 20 minutes


1 can Western Family Jumbo Butter Biscuits
2 cups sliced fresh berries (blueberries, raspberries, strawberries or blackberries)
3 tbsp. sugar


  1. Heat oven to 375 degrees.
  2. Open can of Western Family biscuits and separate 8 biscuits.
  3. Flatten biscuits into a 5-inch round circle.
  4. Place berries on top of the biscuits, leaving ½ inch crust.
  5. Dust sugar on top of the pizza and bake until golden brown and the berry’s natural juice bubbles.
  6. Cool and serve warm.

Full Circle Penne Rigate with Zucchini Pasta

Make a delicious, quick, healthy organic meal made with fresh zucchini and Full Circle products.

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 Minutes

1 12 oz. package Full Circle Penne Rigate
2 tbsp Full Circle Extra Virgin Olive Oil
1 cup diced onion
2 cups sliced zucchini
1 26 oz. jar Full Circle Roasted Garlic Pasta Sauce


  1. Prepare pasta according to the package directions. Keep warm.
  2. In a large non-stick skillet, heat olive oil over medium-high heat.
  3. Cook onion until translucent, 3-4 minutes.
  4. Add zucchini and cook until tender, 3-4 minutes more, stirring frequently.
  5. Add pasta sauce and heat until warm, toss with warm pasta and serve.

Quick Taco Soup

Quick Taco Soup
Servings: 6

2 lbs ground beef
2 cups onion, chopped
2 cups tomato puree
2 cans (8 oz) Mexican tomato sauce
1 can (15 oz) pinto beans, drained and rinsed
1 can (15.25 oz.) Whole Kernel Corn, drained
1 pkg (1.25 oz.) Taco Seasoning Mix

1. In a large saucepan, brown meat and onions. Drain if necessary.
2. Add remaining ingredients and simmer for 5 minutes.
3. Garnish with grated cheese, sour cream and corn chips.