Chocolate Covered Strawberries
1 pound fresh strawberries
1 bag (12 oz) Kroger semi-sweet chocolate chips

Wash and pat dry strawberries, leaving green leaves on berries. Melt chocolate chips in microwave for 2 minutes or until melted, stirring every 30 seconds. Lightly hold green leaves and dip completely dry berries in melted chocolate; twirl to coat. Dry on wax paper at room temperature or in refrigerator. Store berries in refrigerator. Makes about 12 – 16 berries.


Zesty Chunky Guacamole
4 medium ripe avocados
2 garlic cloves, finely chopped
1 large jalapeno pepper, finely chopped
2/3 to 1 cup chopped onion
1 large vine-ripened tomatoes, finely chopped
1/3 cup finely chopped cilantro
2 ½ tablespoons fresh lime juice
½ to 1 teaspoon Kroger salt

Cut the avocados in half and remove the seed. Scoop out the pulp and place in bowl. Mash slightly with fork, leaving some chunks. Add garlic, jalapeno pepper, onion, tomatoes, cilantro and lime juice and mix well. Stir in salt to taste. Serve immediately or refrigerate in covered container.

Enjoy with multigrain tortilla chips, baked tortilla chips, pita wedges or fresh cut up veggies such as bell pepper strips (red, yellow, orange and green), carrots, cucumber, sugar snap peas, broccoli, cauliflower and celery.



Perfect Pumpkin Pie
1 can (15 oz.) Kroger pumpkin
1 can (14 oz.) Kroger fat free sweetened condensed milk
2 eggs, slightly beaten
1 teaspoons Kroger ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
1 unbaked Kroger pie crust (9”) frozen deep dish, refrigerated or frozen (or homemade)
Preheat oven to 425 degrees. In a large bowl, combine filling ingredients, mixing well. Pour into pie crust. Bake 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and continue baking 35 to 45 minutes or until knife inserted in center comes out clean. Cool pie before cutting. Refrigerate any leftovers. Makes one 9-inch pie (8 slices).

Packed with antioxidants from Vitamin A and only 290 calories and 9 grams fat (compared to 320 calories and 15 grams fat in a traditional pumpkin pie!)

Savory Stuffing
One package (16 oz.) herb seasoned stuffing mix
3 ½ to 3 ¾ cups Kroger chicken broth
1 cup diced celery
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon light butter or light margarine
Preheat oven to 350 degrees. Pour dry stuffing mix in large bowl. Sauté celery, onion and garlic with light butter or margarine in skillet over medium heat until barely crisp. Add vegetables to stuffing mix along with broth. Toss lightly until all ingredients are moist. Add a little extra chicken broth if moister stuffing is desired). Place stuffing mix in 9x13-inch baking pan. Bake until heated thoroughly, about 30 minutes. Make 8 to 10 one-cup servings.

Fall Favorites

It really is True: An Apple Away Keeps the Doctor Away…but it also keeps the Dietitian Away! That’s because An Apple A Day keeps DISEASE away and apples are a great way to eat more fruit servings! Apples contain fiber and natural phytochemicals that help reduce risk of cancer and heart disease.

Caramel Apple Crisp for a
decadent dessert using apples and apple cider.
3 cups Kroger old-fashioned oats
1 cup all-purpose flour
1 cup Kroger 100% whole wheat flour
1 ½ cups firmly packed brown sugar
1 tablespoon ground cinnamon
1 cup cold butter
8 ½ cups thinly sliced peeled tart baking apples*
1 package (14 oz.) caramels, unwrapped and each caramel cut in half
1 ½ cups apple cider, divided
In a large bowl, combine the oats, two flours, brown sugar and cinnamon; cut in butter until crumbly. Press half of this mixture into a greased 13x9 inch baking pan or dish. Layer with half of the apples, half the caramels, half of the remaining oat mixture and ½ cup apple cider. Repeat layers and top with ½ cup apple cider.
Bake uncovered at 350 degrees for 30 minutes. Drizzle with remaining ½ cup apple cider. Bake 15 to 30 minutes longer or until apples are tender, checking frequently.
Makes 15 servings.
*Apples best suited for baking include Granny Smith, Jonagold, Honeycrisp, Rome and McIntosh

Fall is also the time for Football & Tailgate Parties.
A big pot of Hearty & Healthy Chili is a great solution! Try our Hearty Three Bean Chili recipe - it contains leanest ground beef (ground round) and ground turkey to make it a lower fat, but protein, fiber and nutrient-packed dish. Kroger canned beans and diced tomatoes boost the flavor AND the nutrients in any favorite chili recipe!

Hearty Three Bean Chili
1 tablespoon vegetable oil
2 ½ cups ready-to-use Kroger frozen diced onions
2 tablespoons ready-to-use minced garlic
1 pound ground beef round, ground beef sirloin or ground turkey
1 can (15 oz.) Kroger light kidney beans
1 can (15 oz.) Kroger pinto beans
1 can (15 oz.) Kroger red beans
2 cans (14.5 to 15 oz.) Kroger diced tomatoes
2 cans (15 oz.) Kroger tomato sauce
1 can (8 oz.) Kroger tomato sauce
¼ cup brown sugar
½ teaspoon salt
1 ½ teaspoons black pepper
1 tablespoon ground cumin
2 tablespoons chili powder
½ to 1 teaspoon crushed red pepper
6 to 12 drops hot red pepper sauce
Heat oil in large pot over medium-high heat. Add onions, garlic, and ground beef or turkey. Cook until beef or turkey is crumbled and cooked thoroughly. Carefully drain grease. Drain the three cans of beans and lightly rinse (to remove sodium). Add beans to onion-meat mixture along with all other ingredients. Stir well. Bring to a boil and then reduce heat to low. Cover and simmer 30 to 45 minutes.
Makes about 16 cups (8 servings of 2-cups each)

Berries
Blueberries, raspberries, blackberries, strawberries….. All are filled with valuable Vitamin C and powerful antioxidants. Enjoy fresh, frozen or dried.

Cabbage & Broccoli…….and Spinach
Cruciferous vegetables like broccoli, Brussels sprouts, red and green cabbage, are packed with powerful cancer and heart disease fighting nutrients. Enjoy fresh or frozen. Spinach is packed with Vitamin A, C and powerful antioxidants. Enjoy fresh, frozen or canned; just rinse canned spinach to cut sodium.

Nuts (Walnuts, Peanuts, Almonds, Brazil Nuts, Pecans)
All nuts are packed with heart healthy fat and essential vitamins and minerals. But the ONLY nut that has a significant source of non-fish Omega-3 fatty acids is the WALNUT. Enjoy all nuts.

Orange Juice
Excellent source of antioxidants, Vitamin C and potassium. Choose orange juice concentrate or refrigerated orange juice. Try Light Orange Juice for all the nutrition but half the calories.

Pork Tenderloin
Pork Tenderloin is just as lean as skinless chicken breast! Enjoy Moist & Tender Pork Tenderloin from the fresh meat case. Look for other lean cuts of pork like center loin or top loin chops and sirloin roast.

Salmon
Salmon is the richest source of heart-healthy Omega-3 fatty acids and it’s protein-packed. Enjoy canned, fresh, frozen or the new pouch packs of smoked or flaked salmon.

Watermelon
Watermelon contains more cancer-fighting lycopene than tomatoes! Rich in Vitamins A & C, too.

Whole Wheat Breads & Pasta
Enjoy 100% whole wheat bread, hamburger and hot dog buns and bagels and English muffins; 100% whole wheat pasta, too. Whole grains contain more vitamins and minerals.

Yogurt & Kefir
Cultured dairy foods like yogurt and kefir contain live active cultures (probiotics), which are good for heart health and better digestive health. Find Kefir, which is like a drinkable, flavored yogurt, in the refrigerated case of Nature’s Market area at Kroger.

Developed by Kim Galeaz, RD CD, Nutritionist and Dietitian Consultant to Kroger Food Stores.

Super Spinach Dip
2 packages (10 oz.) Kroger frozen chopped spinach, thawed and squeezed dry
1 ½ cups Reduced Fat Sour Cream
1 ½ cups Kroger Light Mayonnaise
1 cup lowfat plain yogurt
1 cup chopped green onion
1 can (8 oz.) Kroger sliced water chestnuts, drained and chopped
1 package (1.4 oz.) Knorr ® Vegetable recipe mix
Combine all ingredients in large bowl and chill at least 2 hours. Serve with bread cubes, reduced fat crackers or vegetables. Makes approximately 6 cups dip.

Fantastic Fruit Pizza
1 ½ packages (18 oz. each) refrigerated Kroger sugar cookie dough, sliced*
12 oz. Kroger cream cheese, softened
¼ cup sugar
1 teaspoon Kroger real vanilla extract
Assorted fresh fruit such as strawberries, blueberries, blackberries, raspberries, sliced kiwi, sliced peaches, pineapple or plums
1/3 cup Kroger apple jelly or peach preserves
1 tablespoon water

Preheat oven to 375 degrees. Coat a 12-inch round pizza pan with Kroger cooking spray. Arrange slices of cookie dough in single layer on pizza pan and press together to form crust. Bake 12 to 15 minutes. Cool.

Beat cream cheese, sugar and vanilla in bowl with electric mixer on medium speed until well blended. Spread over baked crust.

Arrange fruit over cream cheese layer. Mix jelly and water; microwave slightly to thin if necessary. Brush over fruit for glaze.

Refrigerate 2 hours before serving. Cut into wedges to serve. Store leftover dessert in refrigerator.
Makes 12 servings.

*Try this delectable variation for chocolate lovers!

Chocolate Strawberry Pizza
Follow directions for Fantastic Fruit Pizza with these exceptions:
Use 1 ½ packages (18 oz. each) refrigerated chocolate chip cookie dough, sliced, instead of sugar cookie dough.
Top cheese mixture with only sliced strawberries.
Omit jelly glaze and drizzle melted Kroger semisweet chocolate chips over strawberries.
Makes 12 servings.

Create the perfect Thanksgiving Holiday Meal – from turkey or ham to stuffing and sweet potatoes, broccoli and pumpkin. No time to cook? Call 1-800-Krogers and order a Completely Cooked Turkey Dinner – just heat and serve!

Green Bean Mushroom Casserole

2 teaspoons vegetable oil
1 package (12 oz.) fresh mushrooms cut into thick slices
6 ounces shallots, sliced
3 garlic cloves, finely minced
4 cans Kroger cut green beans, drained
1 can Kroger 98% less fat condensed cream of mushroom soup
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 1/3 cups Kroger Crispy Fried Onions

Preheat oven to 350° F. Heat oil in large skillet. Add garlic and shallots and cook over medium high heat until they begin to soften. Add mushrooms and cook until mushrooms are soft, but not mushy. While vegetables cook, mix soup, green beans and spices in large bowl. Stir in cooked vegetables. Spread in a 2-quart dish. Bake for 30 minutes or until bubbly and hot. Top with crispy onions and bake another 5 minutes. Serve warm

Apple Crisp with Whole Grain Streusel Topping

Crisp
5 pounds apples (suggest Granny Smith and Honeycrisp)
Zest of 1 orange
Zest of 1 lemon
2 tablespoons fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
3/4 cup Kroger Apriva no calorie sweetener
2 ½ teaspoons ground cinnamon
1 teaspoon Kroger apple pie spice

Streusel Topping
1 ½ cups Kroger whole wheat flour
¾ cup firmly packed brown sugar
¾ cup Kroger Apriva no calorie sweetener
1 cup dry old-fashioned oats + 1 tablespoon
2 sticks (1 cup) cold, unsalted butter, cut into slices

Preheat oven to 350° F. Butter a 9x13-inch baking pan. Peel, core and cut apples into chunks, about 1-inch size. Combine chopped apples with zests, juices, sweetener and spices. Place in baking pan.

Prepare streusel in food processor by combing flours, sugar and sweetener. Add oats and butter and pulse until butter is in small pieces. Sprinkle streusel over apples.

Bake for 50 to 70 minutes or until the top is brown and the apples are bubbly.

Cherry Chili
1 cup chopped dried tart cherries
2 cups fat free low sodium chicken broth, divided
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound lean ground turkey
1 cup roasted red bell pepper (from purchased jar)
1 tablespoon + 1 teaspoon chili powder
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard powder
½ teaspoon dried oregano
4 cups canned, diced fire-roasted tomatoes (about 2 ½ cans)
1 can (15 oz.) black beans, drained and rinsed
2 to 3 tablespoons chopped cilantro

Heat one cup of broth in microwave until hot. Place cherries in small bowl and add hot broth; set aside. Heat olive oil in a 5 quart saucepan or Dutch oven over medium heat. Add chopped onion and sauté for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.

Add roasted pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, for about two minutes. Add tomatoes and remaining cup of broth. Bring to boil, reduce heat and simmer uncovered for about five minutes.

Stir in beans, cherries with broth and cilantro. Continue cooking for an additional two minutes or until mixture is just heated through. Season with additional salt if desired. If you like a hotter chili, add extra chili powder, cumin and some crushed red pepper and hot sauce.
Makes 8 cups.

(Recipe adapted from www.choosecherries.com and the Cherry Marketing Institute)

Hearty Three Bean Chili
1 tablespoon vegetable oil
2 ½ cups ready-to-use Kroger frozen diced onions
2 tablespoons ready-to-use minced garlic
1 pound ground beef round, ground beef sirloin or ground turkey
1 can (15 oz.) Kroger light kidney beans
1 can (15 oz.) Kroger pinto beans
1 can (15 oz.) Kroger red bean
2 cans (14.5 to 15 oz.) Kroger diced tomatoes
2 cans (15 oz.) Kroger tomato sauce
1 can (8 oz.) Kroger tomato sauce
¼ cup brown sugar
½ teaspoon salt
1 ½ teaspoons black pepper
1 tablespoon ground cumin
2 tablespoons chili powder
½ to 1 teaspoon crushed red pepper
6 to 12 drops hot red pepper sauce

Heat oil in large pot over medium-high heat. Add onions, garlic, and ground beef or turkey. Cook until beef or turkey is crumbled and cooked thoroughly. Carefully drain grease. Drain the three cans of beans and lightly rinse (to remove sodium). Add beans to onion-meat mixture along with all other ingredients. Stir well. Bring to a boil and then reduce heat to low. Cover and simmer 30 to 45 minutes.

Makes about 16 cups (8 servings of 2-cups each)

Apple Cherry Pecan Salad
4 large Fuji, Gala or Honeycrisp apples, cored and cut into ½-inch cubes
2 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 ¼ cups dried tart cherries
1 cup thinly sliced celery
½ cup finely chopped red onion
½ cup Kroger light mayonnaise
1 cup coarsely chopped pecans

Mix chopped apples with lemon juice and lemon zest in large bowl. Add cherries, celery and red onion; toss. Mix in light mayonnaise. Refrigerate until ready to serve. Add chopped pecans right before serving; stir well.

Makes about 12 cups. (12 1-cup servings)

Whole Grain Oatmeal Cherry & Date Bars
2 sticks (1 cup) + 2 tablespoons butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup all purpose flour
¾ cup Kroger whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
3 cups old fashioned oats, uncooked
1 cup dried tart cherries
1 cup chopped dates

Heat oven to 350 degrees. In a large bowl, beat butter and sugars until creamy. Add eggs, vanilla and almond extracts and beat well. Add flours, baking soda, cinnamon, allspice and salt and mix thoroughly. Add oats, cherries and dates and mix until blended.

Spread/pat batter in 10 x 15-inch jelly-roll baking pan coated with vegetable cooking spray. Bake 22 to 26 minutes or until light golden brown. (Bars may appear slightly sticky in center with toothpick.) Do not overcook, as bars harden slightly as they cool. Cool on wire rack. Cut into bars after cool and store in tightly covered container.

Bars freeze very well, too. Wrap individual bars in plastic wrap and place all in zippered freezer bag.

Makes about 30 bars.

Blondies with Double Chips & Walnuts
1 cup + 1 tablespoon unsalted butter, melted
1 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 large eggs
2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup Kroger whole wheat flour
¼ teaspoon baking soda
1 teaspoon salt
1 cup butterscotch chips, divided
1 cup semi-sweet chocolate chips, divided
1 ½ cups chopped walnuts, divided

Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with vegetable cooking spray. In a large bowl, whisk melted butter and sugars until smooth. Whisk in eggs and vanilla extract. With a wooden spoon, stir in flours, baking soda and salt. Mix just until moistened; do not over mix. Lightly stir in ½ cup butterscotch chips, ½ cup semi-sweet chocolate chips and 1 cup chopped walnuts. Spread mixture in prepared pan and smooth top. Sprinkle remaining ½ cup each butterscotch chips, chocolate chips and walnuts. Bake until top and sides are golden brown, about 35 to 40 minutes, or until toothpick inserted in center comes out clean. Set pan on wire rack to cool. Cut into 24 squares. Store in tightly covered container.

Roasted Sweet Potato Salad with Honey Dijon Dressing
4 pounds sweet potatoes, peeled and cut into ¾-inch pieces (about 6 large potatoes)
2 tablespoons extra virgin olive oil
½ teaspoon salt
1 teaspoon black pepper

1 ½ tablespoon olive oil
2 ¾ cups chopped sweet onion (such as Vidalia)
3 large garlic cloves, minced or chopped

Dressing:
1/3 cup stone ground Dijon mustard
3 tablespoons honey
2 tablespoons red wine vinegar
¼ cup Kroger light mayonnaise

1/3 cup chopped fresh Italian flat leaf parsley

Preheat oven to 400°F. Toss sweet potato pieces with 2 tablespoons olive oil, salt and pepper in large bowl. Spread in a single layer in 10 x 15-inch baking pan. Roast for 40 to 55 minutes, or until potatoes are tender, stirring twice during cooking. Transfer potatoes to a large bowl to cool. While potatoes cool, heat 1 ½ tablespoons olive oil in large skillet. Add chopped onions and cook until onions are golden brown. Add garlic and bacon pieces and heat 1 minute, stirring frequently; set aside. Add mixture to cooled potatoes and toss gently to combine. Prepare dressing by whisking mustard, mayonnaise, honey and red wine vinegar in a small bowl. Pour over potatoes, add chopped parsley and toss very gently. Enjoy immediately or store covered in refrigerator. For tailgate party, pack salad in cold cooler with icepacks.

Makes 8 cups potato salad (8 servings of 1-cup each).
****

Enjoy cooking and baking with these new Private Selection Organic foods – from butter for these Corn on the Cob Toppings, to pasta and pasta sauce, peanut butter and bread, cereal and waffles and even vegetable cooking spray for making these delectable brownies!

Corn on the Cob Toppings
Basil Butter
2 sticks (1 cup) Private Selection Organic Butter, slightly softened
2/3 cup tightly-packed fresh basil leaves (two ¾-oz. packages)
1 teaspoon coarse kosher salt
¼ teaspoon ground black pepper

Combine all ingredients in food processor and blend until smooth. Store covered in refrigerator. Can be prepared in advance; bring to room temperature before serving with Corn on the Cob.
Makes 1 cup.

Red Chili Butter
2 sticks (1 cup) Private Selection Organic Butter, slightly softened
1 ½ tablespoons ground chipotle chili powder
½ teaspoon Kroger Hot Mexican Style Chili Powder
2 teaspoons Spanish smoked paprika
1 tablespoon honey
1 teaspoon coarse kosher salt
¼ teaspoon ground black pepper

Combine all ingredients in food processor and blend until smooth. Store covered in refrigerator. Can be prepared in advance; bring to room temperature before serving with Corn on the Cob.
Makes about 1 cup.

Lime & Chili Cream
1 cup sour cream or crema Mexicana
1 tablespoon + 1 teaspoon lime juice
½ to ¾ teaspoon ground chipotle chili powder
1/8 teaspoon coarse kosher salt

Mix all ingredients in small bowl. Refrigerate covered until serving time. Serve with Corn on the Cob.
Makes about 1 cup.

Chipotle Mayonnaise with Cheese & Lime
1 ½ cups Kroger Lite Mayo
2 cloves garlic, chopped
2 chipotle chiles in adobo sauce (add 3 if you like it spicier!)
1 tablespoon lime juice
1 ½ tablespoons honey
½ teaspoon coarse kosher salt
2 cups grated Cotija cheese (or Romano or Parmesan)
Lime Wedges

Combine mayo, garlic, chipotle chiles, lime juice, honey and salt in food processor until smooth. Store covered in refrigerator until ready to serve.

Spread cheese on plate. Brush corn on the cob with mayonnaise mixture, roll in cheese and squeeze with lime wedge.

Makes about 1 ½ cups.

Chocolate Chili Brownies
1 package Kroger Deluxe Fudge Brownie Mix (19.8 oz.)
2 large Private Selection Organic eggs
¼ cup water
½ cup vegetable oil
1 teaspoon Kroger Hot Mexican Style Chili Powder
½ teaspoon ground chipotle chili powder
½ teaspoon Saigon cinnamon
1 teaspoon pure vanilla extract
1 cup Kroger semi-sweet mini chocolate chips

Preheat oven to 350°F. Prepare brownies with oil, water and eggs according to package directions, stirring in chili powders, cinnamon and vanilla. Gently stir in chocolate chips. Spread batter into a greased 9-inch square baking pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool. Cut into 12 or 16 pieces.

Latin-Rubbed Pork Tenderloin
The spice rub can be made ahead and stored in a covered jar on the pantry shelf. For a healthy, quick weeknight meal, the pork can be rubbed and set aside for as little as 20 minutes….just do it while the grill heats!

2 pork tenderloins, about 2 pounds total

Latin Spice Rub
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne

Mix Latin spices together in small bowl. Rub mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling.

Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Brush or spread vegetable oil on grilling grates. Grill pork, covered, turning as each side sears, for total of 12 to 14 minutes. Using instant-read thermometer, check internal temperature of pork; the pork is done when it registers 150 to 155 degrees. When done, transfer pork to cutting board. Let pork rest for 10 minutes before slicing. Serves 8.

From Backyard BBQ
Rhubarb Crisp with Cinnamon Streusel
2 ¼ pounds fresh rhubarb, sliced crosswise ¾-inch thick
1 ½ cups sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon

Streusel:
¾ cup whole wheat flour
¾ cup all-purpose flour
1 ¾ sticks unsalted butter (14 TB)
1 ½ cups brown sugar
1 cup quick-cooking oats
½ teaspoon ground cinnamon

Preheat oven to 400°. In a 9 x 13-inch pan, combine the rhubarb, sugar, 1/3 cup flour and cinnamon. Set aside.

Prepare streusel in a food processor bowl by combining both flours and butter. Pulse until butter is the size of coarse oats. Add brown sugar, oats and cinnamon and pulse to combine. Sprinkle streusel topping over rhubarb. Bake until rhubarb is tender and topping is golden, about 35 to 45 minutes. Enjoy warm or at room temperature with light vanilla ice cream.

Makes about 12 servings.

Celebrate with an All-American Barbecue. Head to Kroger for brats, hamburger patties and steaks for the grill… Plus, if you want to have a little leaner option, Kroger offers ground buffalo for those burgers and even frozen salmon patties filled with healthy Omega-3’s! Don’t forget the Baked Beans and Watermelon!

Root Beer Baked Beans
1 can (16 oz.) Baked Beans (recommend Kroger or VanCamp’s Original)
2 cans (28 oz.) Baked Beans (recommend Kroger or VanCamp’s Original)
1 can (15 oz.) Kroger Great Northern Beans, drained well
1 package (2.5 oz.) fully cooked bacon pieces (approx. ¾ cup)
1 bag (12 oz.) Kroger Frozen Chopped Onion (roughly 2 ½ cups)*
1 cup root beer (not diet)
1 bottle (18 oz.) Kroger KC style hickory-smoked barbecue sauce (approx. 1 ½ cups)
1 to 3 teaspoons root beer extract or concentrate**
1/3 cup firmly packed brown sugar
2 teaspoons dry mustard
½ to 1 teaspoon Tabasco hot sauce

Preheat oven to 400°F. Mix all ingredients together in a very large bowl (4 quart size at least). Coat a very large 4-quart rectangle baking dish or deep disposable foil pan with vegetable cooking spray. Add bean mixture.

Bake uncovered for 60 to 75 minutes. (Sauce will appear slightly thicker). Place beans on wire rack to cool and so that the sauce can thicken even more.

Makes about 14 cups
(28 servings of ½-cup each or 14 servings of 1-cup each)

*Substitute 2 ½ cups fresh finely chopped onion and fresh crumbled bacon if you have more time.

**Find Zatarain’s Root Beer Extract or McCormick’s Root Beer Concentrate in the baking aisle at Kroger. Depending on the brands and flavoring of baked beans used, you may want to add a little more extract. Add in ¼-teaspoon increments, as this concentrate or extract is very strong.


Triple Citrus Punch
(Just 30 calories and 25% of your Daily Vitamin C in 8-ounces!)

2 cups Simply Orange Juice, chilled
2 cups Minute Maid Light Lemonade, chilled
2 cups Minute Maid Light Limeade, chilled
3 cups Sprite Zero, chilled
Lemon, lime and orange slices for garnish

Mix all beverages together in a large bowl or pitcher. Refrigerate until serving time. Garnish with fruit slices immediately before serving.

Makes 9 cups punch.
Per 1-cup serving:

30 calories, 0 fat, 7 g carbohydrate, 5 g sugar, 40 mg sodium, 170 mg potassium, 15 mg Vitamin C.