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Contents 3 5 6 9 10 16
Get Your Day Rolling
These French toast roll-ups will start your morning right.
SEPTEMBER 2018
Featured Mizzou SUper fans
Easy Cheesy Lunch
Take your mac to the next level.
All You Need is Loaf Three takes on a classic.
Monkey Around
We're bananas for this delicious, pull-apart apple dessert.
All-Day Tailgate
Food and football make the perfect combo.
Whiskey Business
Warming cocktails for the first chilly nights of fall.
ADVERTISING SALES robin.atkins@mittera.com CREATIVE DIRECTOR Erin Calvin ART DIRECTOR Deb Berger ASSISTANT ART DIRECTOR Matt Zack PHOTO DIRECTORS Meghan Moorlach, Todd Hanson RECIPE DEVELOPMENT AND FOOD STYLING Skyler Myers, Caroline Tremmel PHOTOGRAPHERS Terry Doran, Eric Hinders CONTRIBUTING WRITER Susie Fagan EDITORIAL SUPPORT Nick Kassebaum, Zach Collins, Kelly Kraemer, Kendra Brodzinski, Stephanie Tolle-Crespo DESIGNED AND PRINTED BY
COLUMBIA TEAM MEMBERS (LEFT TO RIGHT) JON KRUSE, DERICK MCLEOD, DENNIS FITZMAURICE • Roles: Front End, Center Store, Center Store Lead. • These Schnucks teammates have been with the company for decades combined and University of Missouri super fans for even longer. Jon has been with Schnucks for 23 years and a Mizzou fan since 1987. Derick has been with Schnucks for 25 years and a Mizzou fan since he was a baby in 1977. Dennis has been with Schnucks for 12 years and a Mizzou fan since 1985, when he went there for school. • While Derick will eat pretty much anything, all three agree that brats and hot dogs are some of the best foods for tailgating. • When asked about his favorite part of game day, Dennis explains that ”when you live in a college town, every game is like the Super Bowl. There’s a vibe in town and at the store; everyone is wearing team gear and talking about the game.“ SIMPLY
| SEPTEMBER 2018
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KICK OFF F
GAME DAY WITH FRESH FLAVORS
e ipotl ed Ch hite p p o W Ch ddar & Che Nachos Bean
For recipe inspiration, visit Dole.com ©2018 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.
GET YOUR DAY
ROLLING These tasty French toast roll-ups are the perfect start to the day!
Try these other combinations! Peanut butter and jelly Apple pie filling and walnuts Schnucks hazelnut spread and banana Cheddar, scrambled egg and crisp bacon Strawberries and Schnucks cream cheese
START WITH
CLASSIC FRENCH TOAST TOTAL: 30 MIN - 8 SERVINGS 4 large Schnucks eggs 1/4 cup Schnucks milk 2 tbsp. maple syrup plus more to serve 2 tbsp. light brown sugar 1 tsp. vanilla extract 1/2 tsp. cinnamon 1/4 tsp. salt 4 tbsp. unsalted butter 8 slices Schnucks white bread . In a large bowl, whisk together eggs, milk, maple 1 syrup, brown sugar, vanilla, cinnamon and salt. 2. In a large skillet, melt 1 tablespoon butter over medium heat. While butter is melting, dip bread, one slice at a time, into egg mixture and allow to soak for 20 seconds. Place finished bread on a large platter. 3. Once butter is melted, add 2 slices of bread to pan and cook until golden brown, about 3 minutes per side. Place French toast onto a cooling rack. Repeat, using 1 tablespoon butter and two slices of bread, until all French toast is prepared. PER SERVING: CAL 177, FAT 9G (5G SAT. FAT), CHOL 109MG, SODIUM 297MG, CARB 20G (0G FIBER, 6G SUGARS), PRO 6G
Scrambled Egg and Pre-cooked Sausage links
Blueberry and Cream Cheese Pumpkin PIE Filling
ROLL IT UP!
1
Allow French toast to cool. Flatten French toast with a rolling pin and add toppings. Roll toast around toppings.
2
Place on a parchment-lined baking sheet, seam side down, or freeze for later in a resealable freezer bag.
3 SIMPLY
Thaw, if frozen. Bake at 400 degrees until golden brown, about 5-7 minutes. Serve with warm maple syrup.
| SEPTEMBER 2018
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EXTRA CREAMY MAC: Use recommended amounts of milk and butter and combine in a medium saucepan. Cook over medium heat until butter is melted. Add powdered cheese, 1/2 cup shredded sharp Cheddar cheese and 2 tablespoons sour cream. Stir until smooth, then add to pasta.
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Spice up boxed mac and cheese with these delicious f lavor combinations.
Try using Schnucks all-natural rotisserie chicken!
SIMPLY
| SEPTEMBER 2018
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S I D E E N U O Y L L A
F A LO
SE RY, THE A R O P M CONTE HT ON A SSIC TO POTLIG S A L E C H T M FRO ES PUT FOOD. F RECIP A O L MFORT T A O C ME E T I FAVOR
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SEOUL FOOD PREP: 15 MIN TOTAL: 1 HR 30 MIN SERVES: 8 1 11/2 3/4 1 1 1 1/2 3 3 1 1/4 1∕³ 1 2
tsp. sesame seeds lbs. Schnucks ground beef cup panko breadcrumbs egg, lightly beaten bunch green onions, sliced carrot, grated green apple, grated garlic cloves, minced tbsp. soy sauce tbsp. sweet chili sauce tsp. ground ginger cup barbecue sauce tbsp. honey tsp. rice wine vinegar
1. Preheat oven to 350 degrees. Add sesame seeds to a dry skillet and toast over medium heat for 3-5 minutes, stirring occasionally. 2. In a large bowl, mix together sesame seeds, ground beef, breadcrumbs, egg, green onion, carrot, apple, garlic, soy sauce, sweet chili sauce and ginger and add to a loaf pan. 3. In a small bowl, whisk together barbecue sauce, honey and rice wine vinegar. Pour half of sauce over meatloaf. 4. Bake meatloaf for 1 hour. Pour the remaining sauce over meatloaf and bake until internal temperature reaches 165 degrees, about 15 minutes. Let stand 5 minutes before serving. PER SERVING: CAL 210, FAT 10G (4G SAT. FAT), CHOL 76MG, SODIUM 527MG, CARB 13G (1G FIBER, 8G SUGARS), PRO 18G
HE'S A REAL FUNGI
PREP: 20 MIN - TOTAL: 1 HR 30 MIN - SERVES: 8 FOR THE MEATLOAF 11/2 lbs. Schnucks ground turkey 6 oz. Greek yogurt 1 cup breadcrumbs 1/4 cup Schnucks ketchup 1 tbsp. Worcestershire sauce 1 small onion, diced 3 garlic cloves, minced 1 tbsp. chopped parsley 11/2 tsp. salt 1/2 tsp. black pepper 1 egg plus 1 egg yolk, beaten FOR THE SAUCE 3 tbsp. unsalted butter 8 oz. mushrooms, sliced 1/2 onion, diced 2 cloves garlic, minced 2 tbsp. Schnucks all-purpose flour 11/2 cup milk 1 tbsp. chopped parsley 11/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dried oregano 1/4 tsp. dried thyme
EASY DOES IT!
When preparing meatloaf, remember to gently toss the mixture just until all the ingredients are dispersed evenly. This will ensure that the meatloaf remains juicy and tender.
1. Preheat oven to 375 degrees. In a large bowl, mix together meatloaf ingredients and put into an ungreased loaf pan. 2. Bake until internal temperature reaches 165 degrees, about 1 hour and 15 minutes. 3. While meatloaf cooks, prepare sauce. Melt butter in a medium saucepan over medium-high heat. Sauté mushrooms for 5 minutes. Add onion and garlic and cook until soft and fragrant, about 3 additional minutes. Stir in flour and cook 1 more minute. Add the rest of the sauce ingredients to pan, bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 5 minutes. Cover and remove from heat. 4. Remove meatloaf from oven and allow to cool for about 5 minutes. Remove loaf from pan and place on a serving platter. Top with sauce and serve immediately. PER SERVING: CAL 294, FAT 14G (5G SAT. FAT), CHOL 106MG, SODIUM 1,209MG, CARB 20G (2G FIBER, 7G SUGARS), PRO 25G
KEEP IT CLASSIC
PREP: 10 MIN - TOTAL: 1 HR 30 MIN - SERVES: 8 11/2 1 3/4 3/4 1 1 1 1 1/2 1∕³ 1 1
lbs. Schnucks ground beef large egg, lightly beaten cup instant oatmeal cup Schnucks milk onion, finely diced garlic clove, minced tbsp. Worcestershire sauce tsp. salt tsp. black pepper cup Schnucks ketchup tbsp. yellow mustard tbsp. brown sugar
1. Preheat oven to 350 degrees. In a large bowl, mix together ground beef, egg, oatmeal, milk, onion, garlic, Worcestershire sauce, salt and pepper and add to an ungreased loaf pan. 2. In a small bowl, mix remaining ingredients and spread over meatloaf. 3. Bake until internal temperature reaches 165 degrees, about 1 hour and 15 minutes. Cool for 5 minutes and serve immediately. PER SERVING: CAL 212, FAT 10G (4G SAT. FAT), CHOL 78MG, SODIUM 503MG, CARB 12G (1G FIBER, 6G SUGARS), PRO 18G
SIMPLY
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Bring home the flavors of Food Network.™
Find us in the boxed dinners aisle.
MONKEY
AROUND
Fall in love with this ooey gooey pull-apart dessert bread.
APPLE PIE MONKEY BREAD MUFFINS TOTAL: 40 MIN - 18 SERVINGS 1 can Schnucks apple pie filling 2 tbsp. melted unsalted butter ½ tsp. salt ¼ cup brown sugar ¼ cup Schnucks sugar ¼ tsp. cinnamon ¼ tsp. nutmeg 3 16.3-oz. cans Pillsbury Grands Flaky Layers Biscuits FOR GLAZE: 1 cup powdered sugar 6 tbsp. Schnucks milk 1/4 tsp. vanilla extract
2. Open biscuits and cut each into quarters. Toss biscuit dough with apple mixture. Prepare 18 muffin cups with cooking spray and add 4 biscuit pieces to each cup. 3. Bake muffins for 15-20 minutes until cooked through. Meanwhile, in a small bowl, stir glaze ingredients until combined. 4. Remove tin from oven and drizzle muffins with glaze (or try topping with caramel or whipped cream). PER SERVING: CAL 292, FAT 4G (1G SAT. FAT), CHOL 4MG, SODIUM 860MG, CARB 60G (2G FIBER, 21G SUGARS), PRO 6G
1. Preheat oven to 350 degrees. In a large bowl, mix together pie filling, butter, salt, brown sugar, sugar, cinnamon and nutmeg.
MONKEY BREAD Use a Bundt pan instead of a muffin tin and bake for 45-50 minutes.
SIMPLY
| SEPTEMBER 2018 9
NOTHING SAYS AUTUMN QUITE LIKE GOOD FOOD, GOOD FRIENDS AND FOOTBALL.
Forward Pass Fruit Pizza
TOTAL: 20 MIN - SERVES: 8 1 Pillsbury pie crust 2/3 cup cream cheese 2 tbsp. Schnucks powdered sugar 1 tsp. vanilla 11/2 cups fruit, sliced 1. Preheat oven to 450 degrees. Roll pie crust into a 10-inch circle and cook on a parchmentlined baking sheet until golden brown, about 8-10 minutes. Allow pie crust to cool. 2. Stir cream cheese, powdered sugar and vanilla together in a medium bowl. 3. Spread cream cheese mixture evenly over pie crust. Top with fruit (we used sliced kiwi, blueberries, grapes, sliced pineapple and raspberries) and chill 1 hour. PER SERVING: CAL 168, FAT 12G (5G SAT. FAT), CHOL 21MG, SODIUM 160MG, CARB 13G (1G FIBER, 4G SUGARS), PRO 2G
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End Zone Egg Sliders TOTAL: 30 MIN - SERVES: 12
6 large Schnucks eggs, scrambled 1 tbsp. fresh dill, chopped salt and pepper, to taste 12 slider buns 12 sausage patties 12 tomato slices (3 whole tomatoes) 1 cup shredded Cheddar cheese 3 tbsp. Schnucks butter, melted 1 tbsp. sesame seeds 1 tsp. fresh chives, chopped 1. Preheat oven to 375 degrees. Season eggs with dill, salt and pepper. 2. Place bottom buns into a 9-by-13-inch baking dish. Layer sausage, tomato, eggs and cheese on each bun. Place top buns on each, brush with butter and sprinkle with sesame seeds and chives. 3. Cover with foil and bake for 15 minutes. Remove foil and bake 3-5 more minutes to toast buns. Serve immediately or cover with foil to serve later. PER SERVING: CAL 200, FAT 15G (6G SAT. FAT), CHOL 128MG, SODIUM 439MG, CARB 7G (1G FIBER, 2G SUGARS), PRO 10G
BREAKFAST BLITZ
Wide Receiver Waffle Bites
TOTAL: 15 MIN - SERVES: 12 6 frozen waffles 2 cups melting chocolate sprinkles and shredded coconut, for garnish 1. Toast waffles and cut into fourths. 2. Melt chocolate according to directions on package. 3. Dip waffle sections partially into chocolate, place on wax paper and garnish with sprinkles or coconut. Repeat steps for all waffles. Allow chocolate to harden before serving. PER SERVING: CAL 252, FAT 14G (7G SAT. FAT), CHOL 9MG, SODIUM 198MG, CARB 34G (3G FIBER, 19G SUGARS), PRO 5G
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SIMPLY
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SIDELINE SALSA DIP
Snappy Corn Salsa TOTAL: 10 MIN - SERVES: 10 2 1 1 1/4 1/4
ears corn, husked large tomato, diced jalapeño, diced small red onion, diced cup fresh cilantro, chopped juice of 1 lime
1. Using a kitchen knife, carefully cut kernels from ears of corn. 2. Add all ingredients to a large bowl and stir to combine. 3. Store in an air-tight container and refrigerate until ready to serve. PER SERVING: CAL 32, FAT 0G (0G SAT. FAT), CHOL 0MG, SODIUM 6MG, CARB 7G (1G FIBER, 2G SUGARS), PRO 1G
Sideline Salsa Dip TOTAL: 10 MIN - SERVES: 10 16 8 1/2 1 1 3/4 1/2 1/4
oz. plain Greek yogurt oz. fresh salsa cup Cheddar cheese, shredded tbsp. fresh cilantro, chopped tsp. fresh oregano, chopped tsp. Schnucks salt tsp. Schnucks hot sauce tsp. garlic powder
1. Add all ingredients to a large bowl and stir to combine. 2. Store in an air-tight container and refrigerate until ready to serve. PER SERVING: CAL 94, FAT 7G (4G SAT. FAT), CHOL 23MG, SODIUM 236MG, CARB 3G (0G FIBER, 2G SUGARS), PRO 6G
Defensive Dill Dip TOTAL: 10 MIN - SERVES: 10 16 2 1 3/4 3/4 1/4 1/4
oz. plain Greek yogurt tsp. fresh dill, chopped tsp. fresh parsley, chopped tsp. Schnucks salt tsp. seasoned pepper tsp. garlic powder tsp. onion powder
1. Add all ingredients to a large bowl and stir to combine. 2. Store in an air-tight container and refrigerate until ready to serve. PER SERVING: CAL 65, FAT 5G (3G SAT. FAT), CHOL 17MG, SODIUM 191MG, CARB 2G (0G FIBER, 2G SUGARS), PRO 4G
Safety Spinach Dip TOTAL: 10 MIN - SERVES: 10 8 16 1/2 1 1 1/2 1/2
oz. frozen spinach, thawed oz. plain Greek yogurt small red onion, diced tsp. fresh oregano, chopped tsp. fresh mint, chopped tsp. lemon pepper tsp. garlic salt
1. Squeeze as much moisture out of spinach as possible using paper towels or clean dish towel. 2. Add all ingredients to a large bowl and stir to combine. 3. Store in an air-tight container and refrigerate until ready to serve. PER SERVING: CAL 72, FAT 5G (3G SAT. FAT), CHOL 17MG, SODIUM 34MG, CARB 3G (1G FIBER, 2G SUGARS), PRO 5G
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TOUCHDOWN TERIYAKI GRILLED PINEAPPLE TERIYAKI SAUCE SLICED GREEN ONION
DEFENSIVE DILL DIP HALFTIME JALAPEÑO CORN SNAPPY CORN SALSA JALAPEÑO CREAM CHEESE
FIELD GOAL FIRE BUFFALO SAUCE BLUE CHEESE CRUMBLES SLICED CELERY
SAFETY SPINACH DIP
SIMPLY
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WINNER
DINNER Lime of Scrimmage Dressing&Marinade
Goal Line Grilled Chicken
1 1/2 1/2 5 5 11/2 1 1 1/2
11/2 cups Lime of Scrimmage Dressing and Marinade 1/2 cup whiskey 2 lbs. chicken legs and thighs
TOTAL: 10 MIN - SERVES: 20
cup olive oil cup fresh cilantro, chopped cup honey limes, juiced cloves garlic, minced tsp. Schnucks salt tsp. black pepper tsp. Schnucks hot sauce tsp. cumin
1. Add all ingredients to blender. Blend until smooth. 2. Store in two air-tight containers and refrigerate until ready to serve. PER SERVING: CAL 117, FAT 10G (1G SAT. FAT), CHOL 0MG, SODIUM 181MG, CARB 8G (0G FIBER, 7G SUGARS), PRO 0G
Cornerback Elote
TOTAL: 15 MIN - SERVES: 4 4 2 1/2 1
ears corn, husked tbsp. Schnucks butter cup queso fresco tsp. ancho chili powder salt, to taste lime wedges, for serving
1. Over medium-high heat, grill corn 8-10 minutes until golden and slightly charred. 2. Cover each ear of corn with butter, then top evenly with cheese, chili powder and salt. Serve immediately with a lime wedge. PER SERVING: CAL 264, FAT 14G (8G SAT. FAT), CHOL 38MG, SODIUM 545MG, CARB 30G (5G FIBER, 5G SUGARS), PRO 11G
TOTAL: 25 MIN - SERVES: 8
1. Combine dressing and whiskey in a large resealable plastic bag. Add chicken to bag and refrigerate at least two hours. 2. Remove chicken from bag and grill over medium-high heat, flipping halfway through, until internal temperature reaches 165 degrees, about 18-20 minutes. 3. Allow chicken to rest 5 minutes before serving. PER SERVING: CAL 212, FAT 15G (2G SAT. FAT), CHOL 12MG, SODIUM 237MG, CARB 10G (0G FIBER, 9G SUGARS), PRO 4G
Backfield Black Bean Quinoa Salad TOTAL: 10 MIN - SERVES: 18
11/2 cups Lime of Scrimmage Dressing and Marinade 3 cups cooked quinoa (1 cup dry) 2 15 oz. cans black beans 1 red bell pepper, diced 1 bunch green onions, sliced 1/4 small red onion, diced cilantro, for garnish 1. Add all ingredients to a large bowl and stir to combine. 2. Store in an air-tight container and refrigerate until ready to serve. PER SERVING: CAL 335, FAT 8G (1G SAT. FAT), CHOL 0MG, SODIUM 106MG, CARB 53G (10G FIBER, 6G SUGARS), PRO 1G
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SIMPLY
| SEPTEMBER 2018 15
Y E K S I H W INESS BUS
PUMPKIN PIE IRISH CREAM
APPLE CIDER SCOTCH SOUR
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PUMPKIN OLD FASHIONED
2 1/2 1 1
PUMPKIN OLD FASHIONED
APPLE CIDER SCOTCH SOUR
TOTAL: 5 MIN - 1 SERVING oz. bourbon whiskey oz. orange liqueur tbsp. pumpkin puree oz. maple syrup orange peel and rosemary, for garnish
TOTAL: 15 MIN* - 4 SERVINGS *does not include refrigeration time
3 1∕3 1∕4 2 1
1. Add ingredients to ice-filled cocktail shaker. Shake thoroughly, until chilled and combined. 2. Pour into an ice-filled rocks glass. Garnish with orange peel and sprig of rosemary.
cups apple cider cup packed light brown sugar cup fresh lemon juice tbsp. chopped fresh ginger cup Scotch whisky lemon peel and apple slice, for garnish
1. In a medium saucepan, combine cider, brown sugar, lemon juice and ginger. Bring to a simmer over low heat, stirring until sugar dissolves. Strain, cover and refrigerate for at least 2 hours or up to 3 days. 2. To serve, stir in whisky and pour into four ice-filled glasses. Garnish with lemon peel and apple slice.
PER SERVING: CAL 240, FAT 0G (0G SAT. FAT), CHOL 0MG, SODIUM 4MG, CARB 21G (1G FIBER, 17G SUGARS), PRO 0G
PER SERVING: CAL 299, FAT 0G (0G SAT. FAT), CHOL 0MG, SODIUM 15MG, CARB 43G (1G FIBER, 39G SUGARS), PRO 0G
WHISKEY or WHISKY?
It all depends on where the spirit is made. America and Ireland spell it with an "E," but other countries omit the letter.
PUMPKIN PIE IRISH CREAM TOTAL: 10 MIN - 12 SERVINGS 2 cups half and half 11/2 cups Irish whiskey 1 14 oz. can sweetened condensed milk 1∕3 cup pumpkin puree 1 tbsp. instant coffee 1 tbsp. milk chocolate drink mix 1 tsp. pumpkin pie spice 1 tsp. vanilla extract 1/4 cup sugar, for garnish 2 tbsp. cinnamon, for garnish 1. Add all ingredients (except garnish) to blender. Blend until smooth. Cover and refrigerate up to two weeks. 2. Add 1/2 cup pumpkin mixture to ice-filled cocktail shaker and shake until combined. 3. On a small plate, mix together sugar and cinnamon. Wet rim of glasses with water and twist rim in cinnamon-sugar mixture to garnish. Strain Irish cream into ice-filled, garnished glasses. Serve straight or mix with iced coffee. PER SERVING: CAL 259, FAT 8G (5G SAT. FAT), CHOL 26MG, SODIUM 65MG, CARB 28G (1G FIBER, 24G SUGARS), PRO 4G
A GUIDE TO WHISKEY
While they are all considered "whiskey," this spirit comes in many forms with drastically different flavors. Use this chart to determine your next bottle.
BOURBON WHISKEY & TENNESSEE WHISKEY
RYE WHISKEY
light
smoky
light
smoky
spicy
sweet
spicy
sweet
fruity
woody
fruity
woody
SCOTCH WHISKY
IRISH WHISKEY
light
smoky
light
smoky
spicy
sweet
spicy
sweet
fruity
woody
fruity
woody
SIMPLY
| SEPTEMBER 2018 17
Not available in all markets.