Catalog 2 NEWSLETTER!

Catalog 2 2010 December)

PLACE YOUR ORDER TODAY! CLICK HERE

WOW. I am really behind. I totally forgot to post the winners of Catalog 1 Contests! Most of you have already received your newsletter, so this is old news, but for anyone that missed it, here's the winners:

Earlybird: Ruth Garvin
100 Club: Pam Jensen
Email Order: Karen Patton

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Catalog 12 CONTEST WINNERS!

The winners for Catalog 12 have been chosen!  Here's our lucky winners:

Early Bird Contest:  Gayle Hughes (you win a rubber spoonula)
100 Club Contest:  Carolyn Larsen (you win $10 off your catalog 1 order)
Email Your Order Contest:  Melissa Nordstrom (you win a box of Chippery Chocolate Chunk Cookie Dough)

CONGRATS WINNERS!  Your Prizes will arrive with your order!

PLACE YOUR ORDER TODAY! CLICK HERE

Catalog 12 EARLY BIRD WINNER!

The Early Bird winner for Catalog 12 is (drumroll please . . . ) Gayle Hughes!  Congrats Gayle!  You win a rubber spoonula!

Don't worry--you all still have a chance to win!  Those who email in their order, refer a friend, or order over $100 worth of products this month all have a chance to win still!  Good Luck!

PLACE YOUR ORDER TODAY! CLICK HERE

CATALOG 12 NEWSLETTER!

Catalog 12 (October)

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CATALOG 11 CONTEST WINNERS!

The winners of our Catalog 11 Contests are:

EARLY BIRD:  Faye Moore (you win 2.5 lbs of battered Apple Sticks)
100 CLUB:  Valerie McLeod (you win $10 off your catalog 12 order)
EMAIL YOUR ORDER:  Carolyn Owen  (You win a Holiday Chicken Soup)
REFER THE MOST FRIENDS:  Patricia Sethaler (You receive a Chocolate Creme Cake/Muffin Mix AN $10 off your Catalog 12 order!)

CONGRATS EVERYONE!

PLACE YOUR ORDER TODAY! CLICK HERE

AND THE EARLYBIRD WINNER IS . . .

The Catalog 11 Early Bird Winner is order #13 (FAYE MOORE)! Congrats Faye!!!!

Didn't win?  You still have a chance to win one of our other contests this month.  Stay Tuned!

The last day to place orders for catalog 11 is September 28th.

PLACE YOUR ORDER TODAY! CLICK HERE

Catalog 11 HOT DEALS

We've got some more hot deals for you in Catalog 11!  Check them out!  (And don't forget--early bird orders are due today!)

#5920
New York Style Cheesecake
7”/34 oz (8 slices) Each
$5.99 Each

Creamy Cheesecake with a Graham Cracker Crust and
Sour Cream Topping.
_____________________________________________________

#6023
Otis – Chocolate Chip Dough
2.7 lb Box
$4.99 Each

Everybody loves fresh baked cookies!
_____________________________________________________

#6084
Loaf Pan Liners (Parchment Paper)
500 ct Sleeve - 2-3/4" Width, 6-3/8 "Length, and a 2" Side wall
$37.99 Each
No limit

Great for a no mess clean up!

PLACE YOUR ORDER TODAY! CLICK HERE

Catalog 11 Newsletter!

Catalog 11 September)

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CONTESTS FOR CATALOG 11!!!!!

It's time for another CATALOG! Catalog 11 should be arriving within a week or so. Here's a preview to the contests going on this month. Order today and get entered to WIN! Refer a friend and win BIG!

EARLY BIRD:  Place your order BY SEPTEMBER 21st and you will be entered into the "Early Bird" Drawing for 2.5 lbs of Battered Apple Sticks! 

         

100 CLUB:  Every order that exceeds $100 will be placed into a monthly drawing for a discount off their next order.

EMAIL YOUR ORDER CONTEST:  Just email your order in and be entered to win a HOliday Chicken Soup! 
         

 REFER A FRIEND CONTEST:  There are 2 WAYS TO WIN with this contest!  1.   For every friend that you refer that places an order this month, you will receive $5 off your order for next month's catalog.  The SKY IS THE LIMIT!
2.  Refer the MOST friends this month and win a Chocolate Creme Cake and Muffin Mix!  

I have extra catalogs this month, so if you would like an extra one to give to a friend, email me and I would be happy to get one to you!


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Time to UPDATE YOUR INFO!

Did you know that your catalog costs $.60 to mail each month?  When you multiply that out . . . that's a lot of $, right?  Please help me make sure those stamps are being put to good use!  If you did not receive a catalog last month, CLICK HERE to update your contact information!

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Contest Winners Catalog 10!

We have winners for our Catalog 10 contests!

Early Bird Contest:  Lindsay Syme
100 Club Contest:  Ramona Oros
Facebook Fan Contest:  Amy Petersen
Blog Follower Contest:  No Winner (no one is following)

Congrats to all the winners!  Your prizes will arrive with your order (and Ramona, you will receive $10 off your catalog 11 order!)

PLACE YOUR ORDER TODAY! CLICK HERE

It's National Preparedness Month!

Did you know that September is National Preparedness month? Did you know that Alison's Pantry offers a wide variety of "Preparedness/Storage" items? Take a look at a few of the items we offer: (these aren't available every month--CONTACT ME for availability.

090610 Preparedness Month Tip

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EARLY BIRD WINNER for CATALOG 10!!!

The Early Bird Winner for Catalog 10 is . . .


Drumroll Please . . .

LINDSAY SYME!!!!

Congrats Lindsay!  Your Yogurt Coated Pretzels will arrive with your order!

PLACE YOUR ORDER TODAY! CLICK HERE

Catalog 10 Newsletter!

For those of you who lost your newsletters (and almost cried yourself to sleep because of your loss. Grin), here's Catalog 10's newsletter!

Catalog 10 (August)


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CONTESTS for Catalog 10!!!

You should all be receiving your #10 catalogs sometime this week,  so it's time to announce THIS MONTH's CONTESTS!  Here you go:

EARLY BIRD CONTEST:  All orders placed by AUGUST 24th will be entered into an Early Bird Drawing!  This month's prize will be a bag of Yogurt Coated Pretzels!

100 CLUB CONTEST:  Anyone who orders $100 or more of products from catalog 10 will be entered in the 100 Club drawing.  The winner will receive $10 off next month's order!

FACEBOOK FAN CONTEST:  Become a Fan on Facebook!  I will randomly choose a facebook fan customer on September 7th.  The winner will receive a 16-count box of Apple Delights!

BLOG FOLLOWER CONTEST:  Become a Follower of our BLOG!  I will randomly choose a follower (who is a current customer of mine) on September 7th.  The winner will receive a box of Pecan Spins! 

GOOD LUCK and let the contests BEGIN!

ORDERS ARE DUE AUGUST 31!  (Early Bird Orders are Due August 24th)

PLACE YOUR ORDER TODAY! CLICK HERE

SPECIAL OFFERS and HOT BUYS Catalog 10!

Special Offers

Hot Deals

* With each purchase of our new Twin Pack Scratch Recipe Soups, you qualify to purchase a Kuhn Rikon Quick Slice Mandoline (assorted colors) valued at $20.00 for just $5.99!!!  Use code #5973 *  Purchase 2 of the following items and get a bag of Wahoo! Battered Colossal ¾” Onion Rings FREE!!!  Qualifying items:  Battered Green Bean Fries (#5425), Battered Mac & Cheese Bites (#5427), Breaded Italian Provolone Cheese Sticks (#5423), or Breaded Italian Mozzerella Cheese Sticks (#3459).  Use code #5859.  (Value:  $8.99) *  Buy 1 Case of Apple or Strawberry Delights (#5555 or #5554) and receive a 24 ct. box of Pecan Spins Free!  (Value:  $6.19)  Use code #5961

*  #5931:  Orchard Berry Danish Pastries, individually wrapped.  12/4.5 oz. for $5.99 (that’s only .50 each!) *  #5976:  Beef Meatball Bakes.  20/8 oz. sandwiches.  10 lb. case for $14.99 (Save 62% over Chef America Meatball Sandwiches!) *  #5921:  New!  Gourmet Pumpkin Cheesecake $6.99  (Regularly $14.99—save 53%!) *  #5920:  New!  New York Style Plain Cheesecake $5.99 (Regularly $12.99—save over 50%!) *  #5918:  Candy Bar Covered Individual Gourmet Cheesecakes 6/4.5 oz. box  $5.99 (Regularly $2.29 each—it’s like getting 6 FREE!) *  #5919:  New!  Red Velvet Cupcakes with Cream Cheese Icing.  $19.99—only .63 each! *  #4909:  Pennant French Bread Dough.  24/19 oz. loaves.  $19.99 *  #5835:  Breakfast Burritos 24/3.1 oz  $13.99 (That’s only .58 each!)

 


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LIGHNING HOT DEAL CATALOG 9 (or until they are gone!)

SOLD OUT!!
(I told you it was a Lightning Deal--quick as a flash and it's gone!)

LIGHTNING HOT DEAL: We only have 20 of these to sell so get them reserved fast!

Regular price $124.99
Our Price: $92.99


Manttra 8QT Electric Pressure / Multi Cooker
Chef-Express 8QT Programmable Electric Multi Cooker is more than just a Pressure Cooker. This multi function unit can also be used as a Pasta Cooker, Stock Pot and Steamer.
Features:
Cover And Body Are Made Of 18/10 Stainless Steel
Fully Programmable Timer
Auto Warm Mode For 4 Hours
8 Safety Features
Pot, Lids & Insert Are Dishwasher Safe
Includes Over 50 Exciting Recipes
8 Safety Features:
Mechanical Locking Devise - A special cam locks the lid and the body of the pressure cooker. It does not allow build up of pressure in the open position.
Zero Pressure Device (ZPC) - Ensures that the cooker remains locked until the pressure inside drops to zero.
Visual Pressure Indicator (VPI) - Raises to indicate that the cooker is under pressure.
Electrical Locking Device - Unless the pot is located correctly on the base, electrical connection will not be made.
Two Pressure Settings - 8 psi and 12 psi for your cooking convenience. Directional Pressure Regulator ensures safe release of steam away from you.
Gasket Release System - Releases the excess pressure safely. It is activated in the event of any blockage in the vent tube.
Multifunctional Safety Plug - ZPD also houses the special heat sensitive alloy which melts when the pressure / temperature goes beyond the safe level. Also during rapid cooling allows air inside preventing build up of vacuum.
Auto Shut Off - In case of inadequate water, an over temperature thermal cutout shuts off the power.
Dimensions: 16 x 13.5 x 13

Warranty: 1 Year
UPC: 725321390011
Model: 39001
Shipping Weight: 18.4 lbs
Case quantity: 2
Case weight: 36 lbs
Country of origin: India
Manufactured by: Manttra


PLACE YOUR ORDER TODAY! CLICK HERE

Winner of the 100 Club Contest for Catalog 9!

CONGRATS TO KAREN HARRIS!! Winner of the 100 Club Contest for Catalog 9!!!!

Karen will receive $10 off her next order!

PLACE YOUR ORDER TODAY! CLICK HERE

CONTESTS! CONTESTS! CONTESTS!

Have you been checking every day to see who the 2nd winner to the earlybird drawing was?  Well, because I didn't receive any new orders between the original deadline and the new deadline, I decided not to do a 2nd drawing!  (I am still working out the kinks in this whole operation!)

BUT, the 100 Club Contest Drawing is almost upon us!  The drawing will be Wednesday morning and the winner will be posted on this blog, so CHECK BACK!  (To enter, you simply need to place an order that totals $100 or more by the Order Due Date, which is TOMORROW (August 3rd))  The 100 Club is an "elite" club, (meaning there aren't a whole lot of people that enter) so your chances of winning are pretty good!  Good Luck!

PLACE YOUR ORDER TODAY! CLICK HERE

CATALOG 9 CONTEST UPDATE

I need to apologize . . . when I set up the contests and their deadlines, I did not know that Ben Spaeth had not sent out the catalogs yet.  It's hardly fair to expect "early bird" orders when you don't have your catalogs, right?  So sorry!

To make it up to you, I will draw another winner on WEDNESDAY, JULY 28th (so you must have your order submitted by TUESDAY, JULY 27th to be entered in the drawing).

Hopefully this will be the worst part of the transition period (having 2 winners for one contest isn't so bad, right?)

PLACE YOUR ORDER TODAY! CLICK HERE

EARLY BIRD WINNER for CATALOG 9!!!!

Drumroll please . . . .

The winner of the Early Bird Contest for Catalog 9 is: LYNN HAYES!!! CONGRATS LYNN! Your muffin mix will come in with your catalog 9 order!

PLACE YOUR ORDER TODAY! CLICK HERE

More HOT BUYS Catalog 9!!!!

5930 Pumpkin Pies - 6/40 oz Case
*Covered w/dome
$15.99 per case
These are great quality and perfect for the upcoming holidays!



Kuhn Rikon Corn Zippers 5922

Regular Retail Price is $12.99

Hot Deal  Price is $7.99

Great savings!
 

PLACE YOUR ORDER TODAY! CLICK HERE

PRODUCT SPOTLIGHTS Catalog 9

Why Do People Love Bosco Pizzas?

*100% REAL MOZZARELLA CHEESE PREMIUM PIZZA SAUCE
*PIZZERIA QUALITY FROZEN PIZZA WITH PAR-BAKED CRUST FOR EASY BAKING ADD      YOUR FAVORITE TOPPINGS AND BAKE!
*THESE ARE GREAT FOR FAMILY PIZZA NIGHTS OR KIDS’
BIRTHDAY PARTIES. EVERYONE CAN CUSTOMIZE THEIR OWN.

#5666 12 / 7” pizzas $22.99

PUMPKIN COBBLER MIX (#5892) IS HAVING ITS DEBUT!  IT HAS ALL OF THE COMFORTING FLAVOR OF PUMPKIN PIE WITHOUT ALL THE WORK. YOU WILL LOVE THE SIMPLICITY OF THIS DELICIOUS MIX!

 

 BEAUTIFUL STONEWARE DISHES ARE DISHWASHER, MICROWAVE, AND OVEN-SAFE.

PLACE YOUR ORDER TODAY! CLICK HERE

Current Contests (and Winners)

This month we have 2 contests running. Enter to win today by placing your order! Check back on July 24th and August 4th to see if you have won! Winners will be announced on our contests page!

Early Bird Contest: All orders placed by July 23rd will be placed in a drawing for a FREE Blueberry Muffin Mix! (Valued at $7.99) Winner will be drawn on July 24th and will be announced on our blog!
100 Club: All orders over $100 will be placed in a drawing for $10 off their next order. Winner will be drawn on August 3rd and announced on our blog!

PLACE YOUR ORDER TODAY! CLICK HERE

SPECIAL OFFERS FOR CATALOG 9 (Orders Due August 3rd)

Here is a list of some Special Offers and HOT BUYS available through catalog #9 if you are interested!

SPECIAL OFFERS:

1.For EACH  $50 worth of products from Catalog #9 that you order, you can get a box of Otis Spunkmeyer "Chippery Chocolate Chunk Cookie Dough 48 count box of cookie dough for just $1.99--there's no limit to how many times you can redeem this offer. (Value $8.99) #5855  So, if you order $500 worth of products, you can get 10 boxes of cookie dough at that price! 

2. NEW! DaVinci Gormet Fruit Syrups: You will receive a FREE Pump with each flavor of syrup ordered from Catalog #9. (a $2.99 value!) Order today! (#5881 Strawberry, #5882 Raspberry, #5883 Mango, #5884 Peach, #5885 Pomegranate)

3. Purchase one 17 oz can of new Wesson Crystal Baking Spray and get one free! (Value $6.99) #5911

3. Purchase 2 of the following items and get a bag of Wahoo! Battered Colossal 3/4" Onion Rings FREE! Qualifying items: Battered Green Bean Fries (#5425), Battered Mac & Cheese Bites (#5427), Breaded Italian Provolone Cheese Stick (#5423) and Breaded Mozzarella Cheese Sticks (#3459)

NEW:

1. Italian Breaded Breast Fillets $24.99 40/4oz (10 lb case) #5856
2. Gold'n Spice Breaded Breast Fillets $24.99 35/5oz. (10lb case) #5857
3. Supreme Indulgence Belgium Chocolate Chunk Cookies $24.99 274/.7oz (12 lb. case) #5781

HOT BUYS:

1. Raspberry Crumbles IQF $28.99 10 lb case, plastic lined #5717
2. Chicken Pot Pies $15.99 8 pies/10 oz. #2393
3. IQF Shredded Hash Browns $11.99 6/2.5lb bags/15lb. case #5024


There are also a lot of items on sale this month--check out the catalog!

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Crispy Fried Chicken

 Description:
5 lb. (full bag) Krusteaz® Tempura Batter Mix (#4636)
11 1/4 cups cold water
1/3 cup ground Mustard (#1428)
24 lb. Tools® Boneless, Skinless Breast Fillets (#4487), uncooked
25 cups crushed Corn Flakes

Place water, Tempura Batter Mix and Ground Mustard in mixing bowl. Mix on low until blended. Coat chicken pieces in batter. Drain off excess batter. Coat battered chicken with crushed Corn Flakes. Fry at 365º for 4–4 1/2 minutes or until golden brown. Yield: 76, 5 oz. servings.

PLACE YOUR ORDER TODAY! CLICK HERE

Creamy Vegetable Chowder

 Description:
1-10oz can Cream of Chicken Soup, diluted with 1 can of milk
1-15 oz can Creamed Corn
2 cups cubed cooked Potatoes
3 Tbsp. fl our
1 Tbsp. Garlic Supreme (#2392)
2 tsp. Italian ‘n’ Pizza Seasoning (#1432)
30 frozen Italian Meatballs
2 cups frozen Mixed Vegetables of your choice

Place all ingredients in regular crock pot and heat thoroughly. Enjoy with hot biscuits on a cold night!! 3-4 servings.

PLACE YOUR ORDER TODAY! CLICK HERE

Cranberry-Pumpkin Waffles

 Description:
1/2 cup Cranberries, Dried & Sweetened (#3981)
1 cup hot water
2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. Saigon Cinnamon (#3892)
1 tsp. Ground Ginger (#1420)
1-1/2 cup milk
1/4 cup butter
1/4 cup shortening
2 eggs
1 cup canned pumpkin

Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add milk mixture to flour mixture; stir with a wooden spoon until well combined. Stir in berries. Ladle batter by 1/2 cupfuls onto a lightly greased, preheated waffle iron and cook. Makes 4 servings.

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Cranberry Spice Muffins

 Description:
1 batch AP Classic Creme Cake & Muffin Mix
1/2 tsp. Saigon Cinnamon (#3626)
1/4 tsp. Ground Cloves (#1006)
1 1/2 - 2 cups Wyman's Frozen Sliced Cranberries (#1220)
Chopped nuts if desired
Prepare mix according to directions on package. Add cinnamon, cloves, cranberries and nuts. Bake muffins according to directions on package.

PLACE YOUR ORDER TODAY! CLICK HERE

Cranberry Scones

 Description:
1-3/4 cup flour
1 Tbsp. Baking Powder
1 cup Quick Cooking Oats (#1067)
1/2 cup butter
1/2 cup chopped Pecans (#3972)
1/2 cup Dried Cranberries (#3981)
1/2 tsp. Orange Zest Granules (#1669)
1/3 cup Honey (#1307)
1/4 cup milk
1 egg, lightly beaten

Preheat oven to 375º. In medium bowl, mix together flour, baking powder, salt, and oats. Cut butter into dry ingredients. Mix in pecans, cranberries and orange zest. In small bowl, whisk together honey, milk and egg. Pour wet ingredients over dry and stir with fork just until dough begins to hold together. Turn dough out onto floured surface and gently knead 8–10 times. Pat dough into circle. Place on greased cookie sheet. Cut dough into wedges and separate them slightly. Bake for 10–12 minutes, or until light golden brown.

PLACE YOUR ORDER TODAY! CLICK HERE

Cranberry Pecan Sweet Potato Muffins

 Description:
3 cups AP Sweet Potato Pancake & Waffle Mix (#1967)
1/2 cup sour cream
2 eggs
1 cup milk
1 tsp. Zesty Lemon Zest (#1433)
1 tsp. Luscious Lemon Powder (#3636)
3/4 cup Dried Cranberries (#3981)
3/4 cup Pecans (#3972), chopped

Mix all ingredients together. Place in lined muffin pans. Bake at 400º for approx 25 min. Glaze with lemon and powdered sugar glaze for breakfast or holiday brunch. Yield: 18 large muffins.

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Cranberry Orange Bran Muffins

 Description:
Yield: 5 1/4 dozen, 2 oz. muffins.

This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of muffins you wish to bake. Thank you.

5 lb. (full box) Krusteaz® Honey Bran Muffin Mix
5 3/4 cups orange juice
2 cups Sweetened Dried Cranberries (#3981)
3 Tbsp. Orange Zest Granules (#1669)

Place orange juice, Muffin Mix, and remaining ingredients in mixer bowl. Mix on low speed 30 seconds. Scrape bowl. Continue to mix on low 30 seconds. Fill prepared muffin tins. Bake at 400º 16 –18 minutes.

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Cookie Sundaes

 Description:
1 tub AP Chocolate Chip Cookie Dough (#3367)
12 mini pie tins

Preheat oven to specified temperature on tub. Spray mini pie tins with Vegalene®. Press 1/3 cup cookie dough into each tin, making sure to cover the bottom of pan. Bake until lightly golden Top hot cookies with vanilla ice cream and Chocolate Sauce.

Chocolate Sauce

1 1/2 cups Ghirardelli® Real Milk  Chocolate Chips (#1187)
1/2 cup butter

Combine chocolate chips and butter in microwaveable bowl. Heat on high in 30-second increments until chocolate is melted and smooth. Serve immediately.

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Confetti Brownies

 Description:
1/2 recipe Richly Delicious Fudge Brownie Mix (#1824)
1/2 cup chopped Walnuts (#3973)
3/4 cup chopped gumdrops
1/2 cup dried Cranberries (#3981) or raisins (#1137)

Prepare Brownie Mix according to directions on package, adding remaining ingredients. Bake in sprayed 9" x 9" pan at 350º for approximately 20 minutes. Frost if desired and sprinkle “gumdrop” confetti for a Happy New Year Treat!

PLACE YOUR ORDER TODAY! CLICK HERE

Coconut Brownies

 Description:

Bake full brownie recipe with our AP richly Delicious Fudge Brownie Mix (#1824).  Cool.

Smear prepared Macaroon Mix (#1965) over top.  Bake until lightly brown.  Cool.

 Frost with Chocolate Frosting

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Classic Crème Caramel Apple Cake

 Description:
1/2 cup caramel ice cream topping
2 cups sliced peeled apple
1/2 cup each chopped nuts/raisins (#1137), if desired
3 cups AP Classic Crème Cake and Muffin Mix (#1823)
2 eggs
2/3 cup water
1/2 cup applesauce (used in place of oil)
1/4 cup wheat germ (optional)
1/2 tsp. Saigon Cinnamon (#3626)
1/2 tsp. Nutmeg (#1010)

In a sprayed 8"x8" pan place the caramel topping. Sprinkle with nuts/raisins. Arrange the sliced apples as desired over the caramel mixture. Prepare the cake batter with the remaining ingredients and carefully spoon over the apples. Bake at 375º for about 35 minutes until toothpick comes out clean. Invert onto a plate and serve warm with ice cream or whipped cream. Yield: 8–10 servings. "A beautiful, and very tasty dessert."

PLACE YOUR ORDER TODAY! CLICK HERE

Citrus Blueberry Cream Coffee Cake

 Description:
1 recipe AP Supreme Sweet Roll Mix (#1833)
1 tsp. Luscious Lemon Powder (#3636)
1 1/2 cups Dawn® Blueberry Filling (#1641)

Blend:
1 8 oz cream cheese, softened
1/3 cup powdered sugar
1 egg yolk
2 tsp. orange juice
1 tsp. AP Orange Zest Granules (#1669)

Prepare Sweet Roll according to directions on package. Add Lemon Powder to mix. Roll dough into 9" x 13" rectangle and divide in two. Spread cream cheese mixture evenly on each rectangle. Top with blueberry filling and roll up like jelly rolls. Place seam down on lined cookie sheet. Cut slits in the top, and let rise until double. Bake at 350º for 30 – 35 minutes. Glaze and serve while still warm.

Glaze:
1 cup confectioners’ sugar
2 Tbsp. melted butter
1 Tbsp. orange juice
1 Tbsp. lime juice

PLACE YOUR ORDER TODAY! CLICK HERE

Cinnamon-Glazed Sweet Potato and Apple Bake

 Description:

2 lbs. sweet potatoes, peeled and cubed
1 1/2 lbs. butternut squash, peeled and cubed
2/3 cup packed light brown sugar, melted, divided
3 eggs beaten
6 Tbsp. butter, melted, divided
3 tsp. Sweet Vanilla Powder (#1535)
2 tsp. Saigon Ground Cinnamon (#3626), divided
1/2 tsp. Nutmeg, Ground (#1010)
3/4 tsp. salt
1 cup chopped pecans
2 Golden Delicious apples, peeled, cored and thinly sliced
Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender. Drain.
Preheat oven to 350 F. Mix 1/3 cup brown sugar, eggs, 2 Tbsp. butter, Vanilla Powder, 1 1/2 tsp. cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13" x 9" baking dish or 3 qt. casserole dish. Top with pecans.
Puree squash with reserved 1/4 cup egg micxture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer.
Mix 1/3 cup brown sugar and 1/2 tsp. cinnamon. Sprinkle over apples. Drizzle 5 Tbsp. melted butter over top.
Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Yield: 12 (2/3 cup) servings

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Cinnamon Sugared Almonds

Description:
If you've never tried to make homemade candied nuts, this simple stir and bake method is sure to taste great and please everyone!
2 cups Sliced, Raw Almonds (#1883)
3/4 cup Cinnamon Vanilla French Toast Sugar (#1536)
Preheat oven to 325. In a bowl, combine ingredients with 1/4 cup water. Spread mixture on parchment-lined baking pan; bake 10 minutes. Stir with a metal spatula (mixture will be thick), then spread again and bake until sugar is browned, approx. 10 minutes more. Cool on baking sheet, then crumble.
Makes: 4 1/2 cups, store in airtight container at room temperature up to 2 days.

PLACE YOUR ORDER TODAY! CLICK HERE

Cinnamon Sugar Cookie Pop

Description:
When it comes to treats, an Otis® Oatmeal Raisin Cookie Pop is a perfect one. Use as a special treat for the kids, gifts for loved ones or serve with a nice caramel dipping sauce for a delightful dessert.

1: Allow frozen Otis Spunkmeyer® Oatmeal Raisin (#3015) cookie dough to thaw slightly. Roll in Cinnamon Vanilla French Toast Sugar (#3894) and insert a sucker stick in each cookie. Bake according to directions. Cool completely.

 2:With white icing, make a crosshatch pattern on each cookie. Wrap each cookie in cellophane and tie up with a brown satin bow.

PLACE YOUR ORDER TODAY! CLICK HERE

Cinnamon Spread Flavored Butter

Description: 1/2 cup butter 1/2 cup brown sugar 2 tsp. Saigon Cinnamon (#3626) 1/2 tsp. Ground Nutmeg (#1010) Whip until smooth.

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Apple Crisp

Description: 24 lb. peeled, sliced fresh apples 5 lb. (large pouch) Kruszeaz® Cinnamon Streusel Coffee Cake Mix (#4629) 2 lb. (small pouch) streusel topping (enclosed) 3 3/4 cups chopped Pecans (#3972) 3/4 cup water Divide apples into 2 prepared 20" x 12" x 2 1/2" steam table pans. Place Cake Mix, streusel topping, pecans and water in mixing bowl. Mix on low for 30 seconds or until crumbly. Sprinkle half of topping over apples in each pan. Bake at 350º for 50–60 minutes. Serve with whipped topping and pecans, if desired. Yield: 80-3" x 2" servings.

PLACE YOUR ORDER TODAY! CLICK HERE

Apple Cinnamon Twists

Description: 3 1/2 cups AP Supreme Sweet Roll Mix (#1853) 4 Tbsp. melted butter 1 1/4 tsp. AP Apple Pie Spice (#1001) 1/2 cup brown sugar 1/2 cup finely chopped nuts Prepare Sweet Roll Mix according to directions on package. Let raise double. Mix apple pie spice, brown sugar and nuts together. Roll Sweet Roll dough to rectangle shape 1/2 inch thick. Spread with melted butter. Genrously sprinkle with sugar and seasoning mixture. Cut rectangle into 2 inch strips. Twist lengths and place on lined baking sheet. Bake at 350 for 10 - 12 mintues. Cool slightly and glaze. Yield: 15 twists Glaze 2 cups powdered sugar 1 tsp. Old Fashioned Almond Powdered Natural Flavoring (#1829) 1 tsp. Luscious Lemon Natural & Artificial Flavoring Powder (#3636) 2 Tbsp. melted butter 3 tsp. milk or ceram (approx.) Mix ingredients and beat until lumps are gone.

PLACE YOUR ORDER TODAY! CLICK HERE

AP Superb Sugar Cookie Mix—Easy and Fun for Kids to Help With!

Description: 1 batch AP Superb Sugar Cookie dough (#2571), prepared according to directions on package 1 tsp. Sweet Vanilla Powder (#1534), Old Fashioned Almond Powder (#1829) or Luscious Lemon Powder (#3636) Assorted sprinkles, candies or decorations according to taste Add flavoring powder to cookie dough mix. Prepare and roll into 2 inch balls, or roll out and cut into shapes. Bake according to directions on package. Remove from oven and let kids decorate with colored chocolate candies, sprinkles or Ghirardelli Chocolate Wafers (#3385). Have fun!

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AP Classic Crème Bundt Cake

Description: 3 cups AP Classic Crème Cake and Muffin Mix (#1823) 2 large eggs 1/2 cup oil 5 Tbsp. orange juice 5 Tbsp. water 2 Tbsp. AP Orange Zest (#1669) Mix according to directions on package. Add: 1 1/2 cup dried cranberries (#3981) 1 cup chopped walnuts (#3973) 1 cup white chocolate chips (#1188) Pour batter in bundt pan sprayed with Vegalene® (#1212) cooking spray. Bake at 350º for approx. 1 hour or until toothpick comes out clean. Glaze with orange juice/powdered sugar glaze. Rich, gooey and yummy—nice for a brunch!

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AP Chocolate Crème Roll w/Strawberry Filling

Description: 1 Batch AP Chocolate Crème Cake and Muffin Mix (#1834), made according to directions Spray a 15" x 10" jelly roll pan that has been line with wax paper. Bake at 375º until set—approx. 20 minutes. Turn onto a dish cloth generously sprinkled with powdered sugar and roll loosely in the cloth. Cool. Carefully unroll and spread with Strawberry Filling. Strawberry Filling: 1 small whipped topping 2–6 oz. strawberry yogurt 2 tsp. Sassy Strawberry Powder (#3635) Roll carefully, sprinkle with powdered sugar, and chill. Can also use strawberry ice cream! Elegant and cool spring dessert.

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Angel Hair Pasta with Shellfish

Description: 12 oz. angel hair pasta 3 Tbsp. olive oil 3–4 garlic cloves, minced 4–5 roma tomatoes, diced 1 cup Louis Kemp® Imitation Crab Meat (#2814), shredded 2 cups small pre-cooked shrimp 2 Tbsp. Basil (#1443) 2 oz. Grated Fresh Parmesan Cheese (#2567) Salt & Pepper Cook pasta according to package direction. Heat oil in a non-stick skillet. Add garlic and cook until fragrant. Add tomatoes and cook 3 minutes. Add Crab and shrimp and heat through. Add basil and toss with pasta. Salt and pepper to taste. Srpinkle servings with cheese.

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Angel Food Cake with Sassy Strawberry Topping

Description: 1 AP Heavenly Angel Food Cake (#1965), prepared according to directions on package Topping: 1 cup Wyman's Whole Strawberries (#1222), thawed 1 tsp. Luscious Lemon Powder (#3636) 1 tsp. Sassy Strawberry Powder (#3635) 1-4 oz. Lemon Yogurt Blend all ingredients together until smooth. Serve over Heavenly Angel Food Cake, shortcake, ice cream or fresh fruit. Delicious and smooth!

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Almond-Cherry Mold

Description: Prep Time: 20 minutes Total Time: 5 hr 50 min Makes: 10 servings 1 can (16 oz.) pitted dark sweet cherries in syrup, undrained Cold water 2 cups boiling water 1  3/4 cup JELL-O Brand Cherry Flavor Gelatin (#1922) 1 tsp. Old Fashioned Almond Powder (#1829) 2 Tbsp. thawed COOL WHIP Whipped Topping 1 Tbsp.  Sliced Almonds (#3966), toasted DRAIN cherries, measuring syrup. Add enough cold water to the syrup to measure 1-1/2 cups; set aside. Cut cherries in half. STIR boiling water into dry gelatin and Almond Powder in large bowl at least 2 min. until completely dissolved. Stir in cherry liquid. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in cherries. Pour into 5-cup mold sprayed with cooking spray. REFRIGERATE 4 hours or until firm. Unmold. Top with whipped topping and almonds just before serving. Store leftover gelatin in refrigerator.

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Almond Poppy Seed Muffins

Description: 3 cups flour 1 1/2 tsp. Baking powder (#1205) 1 1/2 tsp. Sweet Vanilla Powder (#1534) 1 1/2 tsp. Old Fashioned Almond Powder (#1829) 3 eggs 1 1/2 cups milk 1 1/8 cups canola oil 2 1/4 cups sugar 2 Tbsp. Poppy Seeds (#1011) Mix together well. Line muffin tins with baking cups (#1646), bake at 350º for about 15 minutes. Delicious!

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Almond Poppy Seed Cake

Description: 3 cups Classic Creme Cake & Muffin Mix (#1823) 1/2 cup oil 2 eggs 2/3 cup water 1 tsp. Old Fashioned Almond Powder (#1829) 1 Tbsp. Alison's Pantry Poppy Seeds (#1852) Preheat oven to 350. Prepare Classic Creme Cake & Muffin Mix per instructions on package. Add Almond Powder and poppy seeds to batter. Pour into 8" ring pan. Bake 40-50 minutes. Cool slightly and top with glaze and slivered almonds. Glaze: 3/4 cup powdered sugar 1/2 tsp. melted butter 1/2 tsp. Sweet Vanilla Powder (#1534) 1/2 tsp. Old Fashioned Almond Powder (#1829) 1 tsp. milk (estimate) While cake is baking, combine glaze ingredients. Beat until all lumps are gone. Brush glaze onto cake while it is still hot.

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Almond Belgian Waffles

Description: Yield: 25 7-inch waffles. This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of waffles you wish to make. Thank you. 5 lb. Krusteaz® Belgian Waffle Mix (#4625) 10 cups water 2 1/2 cups Sliced Almonds (#3966) 1 1/2 Tbsp. Old Fashioned Almond Powder (#1829) Place Waffle Mix and all other ingredients in a mixing bowl. Mix on low speed 1 minute, or until blended. Pour 7/8 cup batter on to preheated, lightly greased 7-inch round Belgian waffle iron. Close lid. Wait 10 seconds and turn over. Cook waffle approximately 3 1/2 minutes. Serve warm with raspberries, slivered almonds and whipped topping if desired.

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Ali’s Nutty Nutritious Granola

Description: Ali’s Nutty Nutritious Granola • 6 cups Old Fashioned Oats (#1068) • 3⁄4 cup coarsely chopped Walnuts or Pecans • 3⁄4 cup Whole Almonds (#1885) • 1⁄4 cup light brown sugar, packed • 1 cup AP Sesame Seeds (#1034) (optional) • 1 cup Raw Sunfl ower Seeds (#2688) • 2 tsp. AP Sweet Vanilla Powder (#1534) • 1⁄2 cup Vegetable Oil • 1⁄2 cup Honey (#1307) • 1 tsp. AP Ground Cinnamon (#1005) Preheat oven to 350°. In a large bowl, combine oats, walnuts, almonds, brown sugar, sesame seeds, sunfl ower seeds and Vanilla. In a small bowl, whisk together the oil, honey and cinnamon. Drizzle the honey mixture over the cereal and combine well. Transfer the granola to two Wearever® Cookie Sheets (#1152) coated with Vegalene®. Bake for 10 minutes, stir and bake an additional 10 minutes. Remove from oven and stir again. Cool completely, break up if necessary and store in airtight Gallon Container (#1229). Note: Nuts and seeds turn rancid if stored at room temperature any length of time, so please freeze any extra granola if not eaten within 2 weeks. Enjoy!

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5 Minute Double Layer Pie

Description: 1 1/4 cups cold milk 1 cup + 2 Tbsp. Jell-O Chocolate Flavor Instant Pudding & Pie Filling (#1913) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 Milani® Complete No-Bake Graham Cracker Crust (#1291) 2 Tbsp. Dawn® Spring Mix Sprinkles (#4072) Prepare Graham Cracker Crust according to directions on package. Pour milk into medium bowl. Add dry pudding mix and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread into crust; cover with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

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Cinnamon Knots

 
Description:
1 recipe AP Supreme Sweet Roll Mix (#1833) made according to directions
3/4 cup melted butter
1 1/2 – 2 cups Cinnamon Vanilla French Toast Sugar (#3894)

Let raise double. Roll out ¼ inch thick. Cut into 1" x 4" strips and dip first into melted butter and second into Cinnamon Vanilla French Toast Sugar. Stretch a little and tie into a knot. Place on parchment-lined cookie sheet. Let raise until double. Bake at 400º for approx 10 minutes. They will burn easily! Good for breakfast with warm butter!!! Yield: 40 knots.


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Cinnamon Honey Wings

 
Description:
Yield: 4 servings

2 1/2 lbs. Pierce Chicken® Boneless Wing Dings® (#4206)
1/4 cup honey (#1307)
4 cloves garlic, chopped
1 1/2 tsp. ground cinnamon (#3892)
1/4 cup olive oil
1 tsp. thyme (#1444)
2 Tbsp. Kikkoman Soy Sauce (#1495)
1/2 tsp. ground ginger (#1420)
1/4 cup vinegar
1/2 tsp. dry mustard (#1427)

Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and turn and baste with marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.


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Cinnamon Almonds

 
Description:
This cinnamon almond recipe is terrific. It is a delicious and nutritious snack that the family will love!

1 egg white
1 tsp. cold water
4 cups Almonds (#3958)
1/2 cup sugar
1/2 tsp. Saigon Cinnamon (#3892)
1/4 tsp salt

Preheat oven to 250º F. Lightly grease one 15 x 10 x 1 inch jellyroll pan. Lightly beat the egg white. Add water and beat until frothy but not stiff. Add the almonds and stir until well coated. Sift together the sugar, salt, and cinnamon. Sprinkle over the almonds and toss to mix. Spread on the pan and bake for 1 hour, stirring occasionally. Yield: 24 servings.


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Christmas Wreath

 
Description:
1 recipe Supreme Sweet Roll Mix (#1833)
1 tsp. Sweet Vanilla Powder (#1534)
1/2 tsp. Luscious Lemon Powder (#3636)

Prepare Sweet Roll Mix according to directions, adding Vanilla and Lemon Powders. Let raise double and punch down. Roll on floured surface to 8" x 14" rectangle. Spread with melted butter, brown sugar and AP Cinnamon Vanilla French Toast Sugar (#1536). Add raisins, dates, nuts, etc and roll in a tube. Shape tube into a circle for wreath. Place on lined pan and let raise double. Bake at 350º till golden brown—approx. 25–30 min. Cool slightly. Frost with powdered sugar glaze and decorate with candied pineapple, cherries and walnut halves. Serve slightly warmed. Beautiful for any holiday

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Chocolate Macaroon Pie

Description:
1 batch AP Marvelous 'n Chewy Macaroon Mix (#1965)

Prepare one recipe of macaroon cookies as per package directions. Hold back 8 – 10 cookies worth of dough. Work with the dough as soon as it is mixed—don't wait as the directions say. Spray a 9" pie pan with Vegalene® (#1212) cooking spray and press dough evenly into pie pan with back of spoon being careful not to leave too much dough in the bottom or sides. Remember the cookie dough will not change shape as it is baked, so how thick you leave it is what it will be like after baking—leave sides and bottom about 1/2" thick. Bake according to package directions or until dough feels set. Let cool completely before filling.

Filling
1 cup plus 3 Tbsp. Jell-O® Chocolate Instant Pudding (#1913)
2 3/4 cups milk

Make pudding using 2 3/4 cups milk instead of 3 cups. Let pudding chill well and pour into cooled cookie pie crust. Top with whipping cream and enjoy!


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Chocolate Peanut Butter Squares

 
Description:
Crust:
5 lb. (full box) Krusteaz® Basic Cookie Mix (#4631)
1 cup water
2 tsp. Home Brand® Light Corn Syrup (#1862)

Topping:
4 cups Jif® Peanut Butter (#2913)
1 1/2 cups sugar
4 eggs
3 cups Ghirardelli® Real Milk Chocolate Chips (#1187)

Place water, Basic Cookie Mix and Corn Syrup in mixing bowl. Mix on low speed for 1 minute. Press into 24" x 16" x 1" pan. Place peanut butter, sugar and eggs in mixing bowl. Mix on low speed for 2 – 3 minutes or until crumbly. Crumble peanut butter mixture over crust. Sprinkle chocolate chips over peanut butter mixture. Bake at 350º for 18–20 minutes. Yield: 96-2 inch bars.

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Chocolate Macadamia Nut Cookies

   
Description:
ö 1 1/4 cups AP Chocolate Crème Cake & Muffi n Mix (#1834)
ö 1 cup butter, softened
ö 1 cup Ghirardelli® Real Milk Chocolate Chips (#1187)
ö 3/4 cup Macadamia Nuts, (#4198), chopped

Place Chocolate Crème Cake & Muffi n Mix and butter in mixing bowl. Mix on low for 1 minute. Add chocolate chips and macadamia nuts. Continue mixing for an additional 30 seconds. Drop dough onto parchment lined baking sheets and bake at 375º for 14–16 minutes. Yield: approx. 1 1/2 dozen cookies.


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