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homemade-hot-chocolate-feed-meyers-sons

Homemade Hot Chocolate

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Hot Chocolate Ingredients

  • 1/2 cup of sugar
  • 1/4 cup of cocoa powder
  • 4 cups of milk
  • 1 teaspoon of vanilla extract

Directions

Add 1/2 cup of sugar, 1/4 cup of cocoa powder, and 4 cups of milk to a pot.

Turn the burner onto medium heat. Stir frequently while the milk is heating up. Do not boil it.

Once it has reached the temperature you prefer, remove it from the heat and add 1 teaspoon of vanilla extract.

Then, serve and enjoy!

Hot chocolate is delicious in and of itself, but you can make it a little extra special by adding:
  • Mini marshmellows
  • A dash of nutmeg or cinnamon
  • A candycane
  • Whipped cream
  • Chocolate shavings
caramel apples-fred-meyer-sons-maryland

How to Make Caramel Apples

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Best tips for perfect Caramel Apples

Choose small to medium apples. Large apples can become a bit too cumbersome to handle, especially if you decorate them.

Refrigerate the apples. Once the apples are prepped, pop them into the fridge. Cold apples make it easier for the caramel to cling.

Gather the tools for making homemade caramel before you start working on it. Once you put the caramel ingredients on the heat, you shouldn’t step away from your stove until it is ready. So, make sure you have a wooden spoon, candy thermometer, pastry brush, and a small bowl of water ready and nearby.

Use a wooden spoon to stir the caramel. Wooden spoons don’t conduct heat well, so it won’t affect the temperature of the caramel or burn your hands while you stir.

Use a heavy-bottomed pot. Pots that are too thin can cause the caramel to burn on the bottom and become bitter.

Invest in a candy thermometer. This inexpensive tool is vital for a perfectly cooked caramel. It removes all the guesswork and makes the whole process a lot less stressful.

Pop bubbles in the caramel coating. While bubbles in the caramel won’t affect the flavor of your caramel apple, they will affect the look. So pop them! It’s really easy to do by lightly blowing hot air over the coating with a hairdryer or heat gun right after dipping.

Don’t waste leftover caramel! Pour it onto parchment paper and shape the caramel into a fairly uniform log. Once the caramel has cooled completely, cut it into smaller pieces and enjoy delicious buttery caramel candies. Or, wrap each one in some parchment paper to eat later.

Gift caramel apples. Homemade gifts are a sweet and thoughtful way to show appreciation for the special people in your life. After the caramel has set, wrap the apple in cellophane and tie it securely with a cute ribbon. Voila! You have a handmade gift ready to deliver!

homemade-ice-cream-fred-meyers-and-sons-baltimore

Making Homemade Ice Cream

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I scream, you scream, we all scream for HOMEMADE vanilla ice cream! This homemade vanilla ice cream is easy to make and might just be the easiest ice cream you’ll ever make.

INGREDIENTS: VANILLA ICE CREAM
  • Heavy cream – Yes, heavy cream. This will create the rich ice cream base. Ice cream is not low in fat. Fat provides flavor and why ice cream tastes as delicious as it does!
  • Whole milk – Yes, whole milk. Not the time to use reduced fat or skim (and I haven’t made a vegan version yet). The higher fat content in whole milk ensures that the homemade ice cream comes out creamy and not icy.
  • Granulated sugar – As mentioned above, the amount used is WAY less than other recipes online. Trust me it still tastes sweet enough.
  • Vanilla Bean – Scrape the vanilla bean for not only the vanilla bean flavor but also the specks of vanilla throughout. If you don’t have a vanilla bean you can always just use the vanilla extract.
  • Salt – It’s just a smidge, but it IS necessary to help all the flavors come together.
  • Q: What about eggs? I created this recipe so you wouldn’t have to make an egg custard base. Eggs and/or egg yolks make a thicker and richer ice cream. However, I was aiming for simple and easy.

HOW TO MAKE VANILLA ICE CREAM

With just five simple ingredients (and an ice cream maker), you have a simple and easy recipe for homemade vanilla ice cream in hours.

  1. First things first – FREEZE the bowl of your ice cream maker. During the summer I always have it in the freezer ready to go for whenever I might need it. Because if I’m being honest this is a step I’ve forgotten to do many times and then end up not making ice cream. The bowl has to be fully chilled in order for the ice cream to firm up.
  2. Make the ice cream base – I recommend doing this step anywhere from 2 to 24 hours in advance. If you do it less than 2 hours ahead, the ice cream won’t have time to thicken quite as nice when you churn it. The name of the game in this recipe requires a little bit of planning/logistics, but other than that, it’s beyond simple!
  3. Combine – the cream, milk, sugar, vanilla beans, and salt in a medium saucepan over medium-low heat. Warm for 5 minutes, whisking often, until the sugar is fully dissolved and the mixture is warmed through. You do not want to heat it too warm or else it can form a film on top and you don’t want that.
  4. Chill – the ice cream base. Transfer the ice cream base to a heatproof bowl, cover, and chill for 2 hours or up to overnight.
  5. Churn – when you’re ready to make the ice cream, churn the ice cream mixture in your ice cream maker according to the manufacturer’s instructions, ~20-25 minutes.
  6. Note: The ice cream will have a soft texture immediately after churning, similar to soft serve. While it is delicious that way, I prefer it (and think it’s better!) after 2 hours in the freezer. That way it will be perfect to scoop, great in a cone, or on its own with toppings.
  7. Transfer: Use a spatula to transfer your ice cream from the ice cream maker into a quart-size airtight container.
  8. Freeze for at least 2 hours and up to a month (if it lasts that long!) The ice cream will be easy to serve on the first day, but you will need to let it sit at room temperature for several minutes before you scoop it as it does get firmer the longer it is in the freezer.
fried pork chops on a skillet, top view

Apple Cider Pork Chops

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These apple cider pork chops are a must for fall family dinners.

Ingredients

  • 2 tablespoons olive oil
  • 6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon apple pie spice
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons water
  • Minced fresh parsley

Directions

  1. In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
  2. Meanwhile, in a small bowl, combine next 7 ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
  3. In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
easy-chili-fred-meyer-sons-blog

Easy Chili Recipe

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Save time with our Easy Chili Recipe. Our Easy Chili Recipe will have you enjoying hearty, spicy bowls of delicious chili in 25 minutes.

Ingredients

  • 1-1/2 lb. lean ground beef
  • 1 large onion, finely chopped
  • 2 jalapeño peppers, cut into thin slices
  • 3 Tbsp. chili powder
  • 1 can (14.5 oz.) fat-free reduced-sodium beef broth
  • 2 cans (15 oz. each) kidney beans, rinsed

  • 1 can (28 oz.) tomato puree

  •  2 Tbsp. LEA & PERRINS Worcestershire Sauce

  • 2 Tbsp. soy sauce

  • 1/2 tsp. ground black pepper

  • 1/4 cup finely chopped fresh cilantro

  • 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

Directions

  1. Brown meat in Dutch oven or large deep skillet on medium heat; drain. Add onions and jalapeño peppers; cook 5 to 7 min. or until crisp-tender, stirring frequently.
  2. Add all remaining ingredients except cilantro and cheese; stir. Cover; simmer on low heat 1 hour, stirring occasionally.
  3. Serve topped with cilantro and cheese.
 
Cheeseburger-Dip-fred-meyer-and-sons

Cheeseburger Dip

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Ingredients

  • 1 pound 90% Lean Ground Beef
  • 3/4 cup onion, diced
  • 2 Tablespoon ketchup
  • 8 ounces cream cheese
  • 1-1/2 cups Cheddar cheese
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup dill pickle, chopped, divided
  • 2 Tablespoon fresh parsley, chopped
  • 1/4 cup Roma tomatoes, diced

Directions

  1. Heat nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add in onion and continue to cook for 3 to 4 minutes. Remove from heat and allow to cool.
  2. In a standing mixer combine cream cheese, cheddar cheese, ketchup, worcestershire sauce, garlic, pepper, and 1/2 cup of diced pickles until well incorporated. Add cooled beef mixture and mix until well incorporated. Remove bowl from mixer and refrigerate for at least 30 minutes or until ready to bake. 
  3. Spread the dip into a 8″ cast iron or oven-proof skillet. Bake in a 375°F oven for 25 minutes or until golden brown and edges are bubbling. Remove from oven and top with remaining pickles, parsley, and diced tomatoes. Serve warm with potato chips or crackers.
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
 
 
baked-eggplant-fred-meyer-sons

Crispy Baked Eggplant

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Ingredients

  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping

Directions

Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
 
In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
 
Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
 
Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
 
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
 
 
Mozzarella-Tomato-Salad-fred-meyers-blog-recipe

Mozzarella and Tomato Salad

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Ingredients

  • ½ lb. fresh mozzarella cheese
  • 2 large home-grown tomatoes
  • ½ tsp. salt
  • 4 Tbsps. extra virgin olive oil
  • Coarse grind black pepper, to taste
  • 1/2 cup shredded fresh basil
  • 1/2 cup crumbled feta cheese

Directions

Cut mozzarella into 12 slices. Slice tomatoes and sprinkle with salt. Alternate tomato and cheese slices on a lettuce-lined platter; drizzle with olive oil. Cover and chill 3 hours. To serve, sprinkle with coarsely-ground pepper, strips of fresh basil and feta cheese. Crispy whole-grain Melba rounds go well with this salad.

Yield: 6 servings

 
 
cold-crab-spaghetti-fred-meyers-recipes

Cold Crab Spaghetti

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Sweet-tart segments of juicy tangerine and just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlight the natural sweetness of fresh crab.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon grated lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 cups cooked spaghetti (from 3 ounces uncooked spaghetti), chilled
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 small fresh Thai chile (seeded, if desired), minced
  • 8 ounces fresh jumbo lump crabmeat, drained and picked over
  • 1/2 cup tangerine segments
  • 1/4 cup trout roe (optional)

Directions

  1. Whisk together oil, sherry vinegar, lemon zest and juice, Dijon, and salt in a large bowl until creamy.

  2. Add spaghetti, parsley, basil, mint, and Thai chile to vinaigrette. Gently stir until spaghetti is evenly coated. Add crabmeat and tangerine segments, and gently stir until well combined. Cover and chill 10 minutes. Toss once before serving. If desired, garnish with trout roe.

     
 
Beer-Steamed-Clams-fred-meyer-recipe-maryland

Beer-Steamed Clams

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Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

Ingredients

  • 1 12-oz. bottle pale lager

  • 5 pounds hard-shell clams (such as littlenecks), scrubbed

  • Lemon halves (for serving)

Directions

Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves for squeezing over.

 

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