September 26th, National Pancake Day!!!!!!

     Did you know that there was a National Pancake Day?  A whole day to honor the sweet, light, and fluffy breakfast delight, YUM!  I decided to take part in this celebration, and went to Crest Foods to stock up on ingredients.  Now if you want to get fancy there are hundreds of recipes available to make "made from scratch" pancakes, but if you are like me and have limited time then you can opt for one of the many brands of pancake mix that Crest Foods has to offer.  There are now even healthy options for pancake mixes.  You may choose from whole wheat, whole grain, and mixes with milled flax seed and soy.  I chose the Hungry Jack Original mix, and garnished with strawberries, blueberries, and whipped cream.  
     When making pancakes, you can stick to the general round disk format, or you may want to experiment with a fun character shape, or with mini silver dollars.  The great thing about trying out these fun shapes is that if you mess up, they still taste delicious.  I will be serving my family their pancakes with  syrup, fruit, low-fat turkey bacon, and a glass of milk.  I am looking forward to seeing the smiles on their faces.
     So what better way is there to start your Monday morning, than to begin with a Celebration!  I hope everyone has a great week, and a Happy Pancake Day!!!!

September 19th is National Butterscotch Pudding Day, Celebrate With A Delicious Monkey Bread Recipe

I was trying to think of what my favorite use for butterscotch pudding was, and Monkey Bread immediately came to mind.  I remember waking up as a child to the sweet delicious smell of these sinfully sticky breakfast treats.  So what better way to honor the national butterscotch pudding day than with Monkey Bread!  This is a very simple recipe, but plan ahead because the rolls need to rise for 8 hours (or overnight).  All the ingredients are available at your local Crest Foods grocery store.  Let us know if you try it and like it.  Enjoy!

Monkey Bread


18  frozen white rolls (I use Rhodes Rolls)
1/2 cup melted butter
1/2 cup brown sugar
1  small box (3.4 ounces) of NON-INSTANT Jello Butterscotch pudding mix
2/3 cup pecans if desired 

1.   Arrange frozen rolls in bunt pan

2.  Drizzle melted butter over frozen rolls

3.  Sprinkle with dry pudding mix and brown sugar (do no stir)

4.  Cover with a damp towel and let rise in a warm place for 8 hours (or overnight)

5.  Bake at 350 degrees for 30 minutes

6.  When finished baking IMMEDIATELY turn them out onto a large plate.  Try running a 

      knife around the edges first.

  

*Note:  If bread is browning too much on the top, and there is still baking time left, then cover the top loosely with aluminum foil and continue baking.

Rock Bottom Prices!!!

Just a friendly reminder to all of our loyal customers, Crest Foods Truckload Sale is going on now through October 10th at all 7 locations.  Also, the Primal Meat Sale is going on now through Saturday, September 17th at the N. Rockwell & Hefner location.  Be sure to stop by and save on all of the Rock Bottom Prices!!!!!

Recipes To Highlight Your Hatch Chiles

There are only 2 more days until the Hatch Chile roast at Crest Foods 23rd & Meridian location.  So we thought we would suggest a few delicious, and easy to prepare recipes to highlight Hatch Chiles.  Also, do not hesitate if you choose not to use your roasted Hatch Chiles immediately, because they freeze beautifully in zip lock freezer bags for up to 1 year.  Mark your calendars, and set your reminders for the big event this Saturday, September 10th, from 10am to 2pm.

Green Chile Dip

1   8-ounce package cream cheese

4   tablespoon roasted green chiles

¼   teaspoon garlic salt

1   tablespoon mayonnaise

Combine all ingredients in a blender, and serve with tortilla chips

Artichoke Chile Dip

1   14-ounce can artichoke hearts, drained and chopped

1   cup Parmesan cheese, grated

1   cup mayonnaise

2   tablespoon onion, minced

4   tablespoon roasted, seeded, chopped green chiles

1   tablespoon lemon juice

 Salt, pepper, and garlic salt to taste

Combine ingredients and pour into a baking dish.  Bake the dip in a 350-degree oven for 20 minutes. Serve warm with crackers, tortilla chips, or breadsticks.  Serves 8 to 10.

* Note:   Chopped celery, sliced water chestnuts, grated mozzarella cheese, or breadcrumbs may be added.

Green Chile Corn Muffins

1   box Jiffy Corn Muffin mix

1   egg

1/3   cup milk

1/2   cup chopped, seeded, roasted green chiles

Preheat oven to 400 degrees.  Grease muffin pan, or use baking cups.  Blend all ingredients until well mixed (there will be some lumps).  Allow batter to rest for 3 minutes before pouring batter.  Fill each muffing cup ½ full with batter.  Bake for 15 to 20 minutes, or until golden brown.  Yields 8 to 10 muffins.

Green Chile Cheese Casserole

2   cups chopped, seeded, roasted green chiles

1   cup onion, chopped

1   clove garlic, minced

Salt and pepper to taste

2   cups Monterey jack cheese

2   cups sharp cheddar cheese

3   eggs

2   tablespoon flour

1   can evaporated milk

Preheat oven to 350 degrees

1.  In casserole dish, drizzle extra virgin olive oil to coat bottom of pan

2.  In bottom of the pan, layer green chilies, onion, garlic, cheeses, and salt and     pepper

3.  In a separate bowl, combine 3 eggs, 1 can of evaporated milk, 2 tablespoons of flour, and mix well

4.  Pour mixture over layered ingredients in casserole dish

5.  Bake 25 to 30 minutes, or until gold and bubbly

6.  Garnish with salsa, fresh pico, and/or sour cream

7.  Serve with a side salad and fresh avocados

* Note:   1 pound browned hamburger meat, 2 cups of shredded chicken, or ½ of  a pound of crisp crumbled bacon may be added.