Guacamole Omelette
Guacamole Omelette with Salsa Folded Omelettes can be a little tricky to make, but as long as you do not over-stuff them and are careful when folding, the work will be worth it; specially when you add delicious guacamole to this breakfast classic and top it with some deliciously fresh salsa. Ingredients: (makes 1 omelette) 2 eggs 1 pinch chili powder (Bulk #1682) Salt (Bulk #1713) and pepper (Bulk #1677) to taste 1/4 cup Tillamook® cheddar cheese (grated) 1/4 cup guacamole 1/4 cup salsa Directions: 1. Mix chili powder, salt and pepper with the eggs in a mixing bowl. 2. Heat pan, pour egg mixture in and allow to cook until mixture starts ...
Hearty MultiGrain Snack
Hearty MultiGrain Snack Featuring MultiGrain Cheerios® Prep time: 15 Min Total time: 60 Min Makes: 8 servings (1/2 cup each) Ingredients : 1 egg white 1/4 teaspoon salt 1/3 cup packed brown sugar 1 teaspoon ground cinnamon 3 cups MultiGrain Cheerios® cereal 1/2 cup coarsely chopped pecans Directions: Heat oven to 300°F. Lightly grease cookie sheet. In large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet. Bake 12 to 15 minutes or until ...
10 Grain Pancakes and Waffles
For Pancakes: 1 cup mix, 1 egg, 1 tablespoon oil. Add water to make desired thickness batter, approximately 1 cup. For extra fluffy pancakes add part or all milk instead of water. For Waffles: 1 cup mix, 2 eggs, 2 tablespoons oil. Add water as above. For delightfully light waffles add equal parts (1 cup) mix and water, 2 egg yolks, 2 tablespoons oil. Beat egg whites until stiff. Beat together all ingredients and fold in egg whites. Bake on hot waffle iron. Featured Ingredient: 10 Grain Pancake & Waffle Mix Bin# 1747
Spinach Vegetable dip
Made by You:Recipes by our friends and customers... Today's recipe courtesy of A Thrifty Mom! "Dips of any kind happen to be one of my favorite treats to make for a party or social event. They feed a large group, and are budget friendly especially when you use great resources like WinCo’s bulk Bins." For this dip you will need 3 tablespoons of WinCo’s Dry Vegetable Soup base (bin #2172) sold in their bulk bins. I was able to get enough for 3 batches of dip for only *$1.03 ( or .34 a batch). *Prices may vary by location and are subject to change without notice.
Guacamole Dip
Mash avocado with fork; blend in remaining ingredients, except mayonnaise. Spread mayonnaise over top of dip to keep it from darkening. When ready to serve, blend in mayonnaise. Serve with tortilla chips. INGREDIENTS: 1 large ripe avocado • ½ green pepper, seeded & chopped • ½ tsp. chili powder • ¼ tsp. black pepper • 1 tsp. lime juice • ½ ripe tomato, peeled & chopped • 1 tsp. onion salt • ½ tsp. salt • ½ tsp. olive oil • 1/2 cup mayonnaise Featured Ingredient: No Salt Tortilla Chips Bin# 1958
Cheesecake Bars
Heat oven to 350°F. Combine crumb mixture. Beat at low speed until well mixed. Reserve 1/2 cup. Press remaining mixture into 8-inch square pan. Bake 10 to 12 minutes. Beat filling ingredients, except pineapple, until smooth. Stir in candied pineapple. Spread filling over crust. Sprinkle reserved crumb mixture on top and continue baking 18 to 20 minutes. Cut into bars. Cover and refrigerate. Crumb Mixture: 1 stick butter • ½ cup firmly packed brown sugar • 1 heaping cup flour. Filling: 8 oz. cream cheese • ¼ cup sugar • 1 egg • 1 tablespoon lemon juice • ½ cup candied pineapple Featured Ingredient: Pineapple Wedges Bin# 2157
Fruity Granola Bars
In a large saucepan or electric frying pan, combine sugar, butter, honey, water and salt. Bring to a simmer and cook for 5 minutes. Stir in oats, almonds, wheat germ and sesame seeds. Cook, stirring frequently, for 15 minutes. Remove from heat and add fruits. Pour into a jelly roll pan lines with wax paper or parchment. Score deeply into bars of desired size. Allow to cool for 30 minutes. Break along score lines. Store in an airtight container. INGREDIENTS: ¾ cup packed brown sugar • ½ cup honey • ¼ cup water • 1 tsp. salt • ½ cup butter 3 cups rolled oats • 1 cup toasted ...
Best Ever Popcorn Balls
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls. INGREDIENTS: 5 quarts popped popcorn • 3/4 cup light corn syrup • 1/4 cup margarine • 2 teaspoons cold water • 2 5/8 cups confectioners’ sugar • 1 cup marshmallows Featured Ingredient: White Popcorn Bin# 1663
Fructose Popovers
Preheat oven to 450°. Put all ingredients in blender container, and blend at medium for 15 seconds. Do not over mix. Pour batter into 5 - 31/2 inch custard cups, well sprayed with non stick coating. Bake 20 minutes. Reduce heat to 350° and bake for 20 minutes more. Makes 5 giant popovers. INGREDIENTS: 4 egg whites, room temperature • 1 cup liquid, nonfat milk • 1 cup flour • 1/4 tsp. salt • 1/4 tsp. fructose • 2 tbsp. melted corn oil margarine Featured Ingredient: Fructose Bin# 1725
Polenta
Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes. There are many options for polenta once it is cooked; you can mix in fresh herbs and cheese, bake it or fry it! Experiment and choose your favorite technique. Makes 3 servings. INGREDIENTS: 3 cups water • 1 cup polenta Featured Ingredient: Corn Grits/ Polenta Bin# 1724
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