INGREDIENTS: 24 vanilla wafers; 12 oz. Food Lion cream cheese, softened; 1/2 cup vanilla pudding;1 tablespoon sour cream; 1 can (14 oz.) sweetened condensed milk; 2 large eggs; 1 teaspoon vanilla flavoring; 2 small granny smith apples, cored and chopped very fine DRIZZLE: 2/3 cup packed golden brown sugar; 3 tablespoons granulated sugar; 1/4 cup margarine, cubed; 1/3 cup heavy whipping cream; 1/3 cup caramel syrup; 1/2 teaspoon coarse sea salt; 2/3 cup chopped toasted walnuts; 1/2 cup white chocolate chips
DIRECTIONS: Preheat oven to 325°. Take paper-lined 24 muffin cup and place 1 vanilla wafer cookie in the bottom of each cup. In a large bowl, beat cream cheese and sour cream until smooth and creamy. Gradually add vanilla pudding, sweetened condensed milk, eggs, vanilla and mix until combined. Fold in apples. Spoon about 3 tablespoons apple cream cheese mixture over each vanilla wafer in cup. Bake 16-25 minutes or until set. Cool completely on wire rack. Refrigerate for one hour. Meanwhile to make salted white caramel sauce, in a small saucepan, combine golden brown sugar, granulated sugar, margarine. Cook over medium heat until margarine is melted. Gradually add heavy whipping cream, caramel syrup and coarse sea salt. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Drizzle salted caramel syrup over each cookie cup and top with toasted chopped walnuts and white chocolate chips. Serves: 24, prep time: 25 minutes, baking time: 20 minutes
INGREDIENTS: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1/3 cup vegetable shortening; 1 egg; 1 1/4 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon lime zest; 2 teaspoons fresh lime juice; 1 cup chopped pistachios; 1 cup dried cranberries
DIRECTIONS: Heat oven to 375°. In a large bowl, combine all ingredients except pistachios and cranberries and mix well. Stir in pistachios and cranberries. Shape dough into a 2-inch diameter log. Wrap in plastic wrap and chill for 2-3 hours or up to one week. Slice into 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake 9-11 minutes or until edges are lightly brown. Cool on sheet for one minute and then move to wire rack to cool. Makes 3 dozen cookies.
INGREDIENTS: 1 box red velvet cake mix; 1/2 cup butter, melted; 2 eggs; 1 package instant white chocolate pudding (3.3 oz.); 6 tablespoons vegetable oil; 1 package Food Lion Cream-O's; 8 oz. package cream cheese; 1 1/2 cups chocolate chips; 1 teaspoon peppermint extract; 1 cup mini chocolate chips
DIRECTIONS: Preheat oven to 325°. For the first layer, combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until combined. Note - batter will be thick. Spray 9x13-inch pan with non-stick cooking spray. Spread red velvet mix into 9x13-inch pan. Bake 22 minutes. Cool completely. For second layer, crush entire package of Cream-O's with food processor (or use plastic bag and rolling pin). Melt cream cheese in microwave for 30 seconds, until soft. Stir together the crushed Cream-O's and cream cheese until completed blended and smooth. Add the Cream-O's/cream cheese mix to the top of the cooled red velvet brownie. For third layer, melt chocolate chips and add peppermint extract, stirring until completely melted and smooth. Pour melted minty chocolate chips on top of the Cream O's. Sprinkle top with miniature chocolate chips. Cool completely in refrigerator approximately 20 minutes before cutting into small brownie slices.
INGREDIENTS: 2 cups sugar; 1/4 cup brown sugar; 1/4 cup flour; 1 1/2 teaspoons salt; 2 1/2 cups peanut butter; 2 large eggs or 3 small egss; 36 chocolate candy kisses; 1/2 additional cup of sugar (optional)
DIRECTIONS: Preheat oven to 350°F. Combine sugars, peanut butter and eggs in a medium/large bowl. Shape your batter into 1-inch balls (for that holiday flare, you can roll the 1-inch balls around in the bowl of sugar). Place on cookie sheets. While cookies are baking, unwrap the kisses. Bake at 350°F for 10–12 minutes (all ovens vary). Remove from oven, and place unwrapped kisses in the center of warm cookies, pressing lightly. Makes 36 cookies.
INGREDIENTS: 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups flour; 2 teaspoons cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1 teaspoon baking powder; 1/2 teaspoon salt GLAZE: 4 oz. chopped white chocolate; 2 tablespoons light corn syrup CINNAMON SUGAR: 1/2 cup granulated sugar; 2 tablespoons cinnamon
DIRECTIONS: Preheat oven to 350°. In a standard mixer, cream together butter and 1 cup of sugar. Add the egg and vanilla and mix until combined. In a separate bowl combine flour, 2 teaspoons cinnamon, ginger, nutmeg, baking powder and salt. Add these dry ingredients to the butter/sugar mixture and mix until the soft dough is combined. In a small bowl combine remaining sugar and cinnamon together. Shape dough into individual balls about 3/4 inch to an inch thick. Roll each ball in the cinnamon sugar until completely coated. Spread the cookie dough balls 2 inches apart onto a greased cookie sheet. Bake 10-12 minutes. Or until you see the edges slightly browned. Place baked cookies on wire rack or parchment paper to cool. While the cookies are cooling, prepare your white chocolate glaze. Melt chocolate in the microwave stopping to stir in 30-second intervals. Once completely melted add corn syrup. Once cookies are cooled completely drizzle with the glaze!
DIRECTIONS: Preheat oven to 400°. Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired. On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets. Bake for 6-8 minutes, or until delicately brown.
INGREDIENTS: BASE: 1 package peanut butter cookie mix; 3 tablespoons vegetable oil; 1 tablespoon water; 1 egg TOPPING: 1 container My Essentials cream cheese frosting; 1 tablespoon milk; 1/4 cup creamy peanut butter; 1/4 cup apple butter
DIRECTIONS: Preheat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough into bottom of pan with floured fingers. Bake 15-18 minutes or until edges are light golden brown. Cool completely, about 30 minutes. In small bowl, stir frosting, peanut butter and milk until well blended. Spread over cookie base. Stir apple butter and drop by teaspoonfuls over the frosting. Swirl apple butter for a marbled design with a toothpick. Refrigerate 20 minutes or until set. Cut into bars, 6 rows by 4 rows.
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