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simply OCTOBER 2017

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WARM UP WITH OUR WHITE AND RED CHILI RECIPES PG. 5

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Sweet Potato, Garden Vegetable and Present a cornucopia of ﬂavor with unique Field Greens Salad with Maple Vinaigrette side dishes using DOLE® Salad Blends and Kits. Visit www.dole.com for this recipe and more! ©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc.

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©2017 Schnucks contents OCTOBER 2017 DIY Gourmet Cupcakes 2 Make Pinterest-worthy cupcakes right at home. Featured Sit Down Be Cider 3 Sip in style with these crisp apple cider cocktails. GROCERY The One-Two Chili 4 Challenge expert When red and white chili are on the table, everybody wins!

Tricks for Treats 6 Get your family Halloween-ready with fun treats kids can help make.

Go for the Golden 11 The color and flavor of roasted veggies make them a star at seasonal feasts.

Shop the Chop 14 This versatile cut is perfect grilled, pan-fried or oven-baked.

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CREATIVE DIRECTOR Erin Calvin JACKIE “JAX” LEE, SCHNUCKS CENTER STORE MANAGER • Location: Lake Saint Louis ART DIRECTOR Deb Berger • She has worked for Schnucks for a combined total of 17 years in stores all over Missouri: Zumbehl, Harvester, Lake Saint Louis, Overland, Grandview, ASSISTANT ART DIRECTOR Melissa Bartz Kirkwood, Des Peres and Brentwood, before returning to Lake Saint Louis. • “My favorite part of the job is merchandising and finding creative ways to RECIPE DEVELOPMENT AND create an inviting shopping experience for our customers.” FOOD STYLING Annie Whyte, Skyler Myers

PHOTOGRAPHERS Terry Doran, Dennis Ryan

CONTRIBUTING WRITERS Lisa Holderness Brown, David Rowley

EDITORIAL SUPPORT Nick Kassebaum, Hayley Kleven, Kelly Kraemer, Frightfully Fun Ideas Kendra Rinehart, Stephanie Tolle REGISTERED DIETITIAN Forget tricks. These Halloween treats Elizabeth Burt are so easy to make, it’s scary. SEE PAGE 6 DESIGNED AND PRINTED BY

SIMPLY | OCTOBER 2017 1 SIT DOWN BE

Bring out the bourbon, the bubbly or the tequila to mingle with this autumnal all-star: apple cider. It shakes over ice and simmers for slow sipping, offering a mix of slightly sweet and fruity cocktails CIDER from happy hour to after-dinner relaxation by the fire.

CIDER BOURBON SMASH TOTAL: 15 MIN - 2 DRINKS

2 oz. apple cider, chilled 2 oz. bourbon 2 oz. ginger ale, chilled apple slices for garnish

1. Combine the cider and bourbon in a cocktail shaker filled with ice and shake until very cold. (If adjusting recipe to serve a crowd, combine cider and bourbon in a pitcher and refrigerate for at least an hour.) 2. Strain mixture into an ice-filled glass and top with the chilled ginger ale. Stir gently. 3. Garnish with an apple slice and serve.

CIDER MARGARITA TOTAL: 15 MIN - 1 DRINK

FOR RIMMING THE GLASS: 1 tsp. ground cinnamon 3 tsp. granulated sugar orange wedge FOR THE MARGARITAS: 1 part gold tequila CIDER MIMOSAS 4 parts apple cider TOTAL: 15 MIN - 4 DRINKS ½ part triple sec splash of lime juice gold and silver sprinkles for rim orange wedge, apple slice and star of glass (optional) anise for garnish (optional) apple cider sparkling wine 1. Blend together cinnamon and sugar apple slices for garnish (optional) on a small plate. Rub orange wedge around rim of glass and dip in cinnamon and sugar 1. Dip the top of each flute in water mixture to coat rim. and then dip in the sprinkles to coat 2. Pour tequila, apple cider, triple sec and the rim. lime juice in a shaker with ice. Shake well 2. Pour each flute half to 3/4 full with and pour into glass. apple cider. 3. Garnish with orange wedge, apple slice 3. Top with sparkling wine. and star anise, if desired.

2 SCHNUCKS.COM gourmet Cupcakes are a tasty treat, but it’s the eye candy that attracts fans who wait in crazy-long lines. Lesson learned. Start simple with a dressed-up cake mix, then get crafty with diy cupcakes irresistible frosting and wow-factor sprinkles. CHAI LATTE PUMPKIN SPICE CHOCOLATE CHUNK CUPCAKES FROSTED CUPCAKES FROSTED CUPCAKES TOTAL: 18 MIN - 24 CUPCAKES TOTAL: 18 MIN - 24 CUPCAKES TOTAL: 18 MIN - 24 CUPCAKES 1 box Schnucks vanilla or 1 box Schnucks vanilla or 1 box Schnucks vanilla or chocolate cake mix chocolate cake mix chocolate cake mix 1 16 oz. can vanilla frosting 1 16 oz. can vanilla frosting 1 16 oz. can vanilla or chocolate frosting 1 tsp. cinnamon 2 tsp. pumpkin spice 1 gourmet chocolate bar, coarsely 1 tsp. ground ginger 1 tsp. nutmeg chopped 1 tsp. ground cardamom ½ tsp. turmeric garnish with chopped pecans ½ tsp. ground clove 3 tbsp. pumpkin puree garnish with nutmeg and rock sugar 1 cup powdered sugar, divided 1. Prepare cupcakes according to directions garnished with cinnamon or on package. Cool. 1. Prepare cupcakes according to directions candy pumpkins 2. Meanwhile, make frosting. Add on package. Cool. chopped chocolate bar to frosting and mix 2. Meanwhile, make frosting. Combine 1. Prepare cupcakes according to directions until blended. vanilla frosting with cinnamon, ground on package. Cool. 3. Frost cupcakes and garnish with more ginger, ground cardamom and clove. 2. Meanwhile, make frosting. Combine chocolate chunks or nuts of your choosing. Mix until blended. vanilla frosting with pumpkin spice, PER SERVING: 249 CAL; 11g FAT (3g SAT); 3. Frost cupcakes and sprinkle with nutmeg nutmeg, turmeric and pumpkin puree. Mix 2g PRO; 35g CARB; 0g FIBER; 201g SODIUM; 25mg CHOL and rock sugar. until smooth. If frosting is too thin, mix in

PER SERVING: 213 CAL; 9g FAT (2g SAT); powdered sugar ¼ cup at a time until desired 2g PRO; 31g CARB; 0g FIBER; 196g SODIUM; consistency. 23mg CHOL 3. Frost cupcakes and sprinkle with cinnamon DECORATING TIP! NO PASTRY BAG? NO PROBLEM! or candy. To get the glam “ice cream swirl” frosting, Cut a small hole in the corner of a resealable start on the outside of the cupcake and plastic bag, insert cake decorating tip, seal PER SERVING: 234 CAL; 9g FAT (2g SAT); pipe a cone shape, gradually moving the end of the bag so you don’t cover 2g PRO; 37g CARB; 0g FIBER; 200g SODIUM; toward the center. Practice a few times yourself in icing and pipe away. 23mg CHOL first on waxed paper.

SIMPLY | OCTOBER 2017 3 L RK CHOCO ATE ES DA PRE BEEF AND BEAN CHILI EY SSO ON B TOTAL: 20 MIN - 4 SERVINGS H AL SA M 1 tbsp. vegetable oil EET IC SW V 1 cup chopped onion IN Take sides if you must, or give in and E 1 lb. ground beef G A 3 tbsp. chili powder enjoy bowls of both the classic red R EXTRA KICK! and wilder-side white chili recipes. “My Dad taught me ½ cup chopped green bell pepper R how to make his chili 2 cups chicken broth To up the heat, the sweet, the O at a young age — it’s 1 (15 oz.) can kidney beans, rinsed and drained A S simple but Jackie_Lee_Center_Mgr_Sept7075delicious.2 1 (15 oz.) can black beans, rinsed and drained crunch or the creativity, mix T E We throw in some hot 1 (28 oz.) can crushed tomatoes in or pile on the seaonings D sauce and seasoned 1 (8 oz.) can tomato sauce and toppings according P Rotel tomatoes to add O garnish with Schnucks sour cream, cheddar to taste. B a little kick,” said Jackie L cheese and cilantro A “Jax” Lee, Center Store N Manager at Schnucks O Lake Saint Louis. 1. In large stock pot add oil, onion, ground beef and chili powder over medium-high heat. Cook until meat is P E browned and onion is tender. P 2. Stir in bell pepper and cook another 2-3 minutes. P E 3. Add broth, beans, tomatoes and tomato sauce. R 4. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionaly.

S 5. Divide chili among bowls and garnish with R desired toppings.

R S PER SERVING: 242 CAL; 9g FAT (3g SAT); A P

I C 28g PRO; 25g CARB; 8g FIBER; 71g SODIUM; 37mg CHOL

H Y A WHITE BEAN CHICKEN CHILI THE TOTAL: 20 MIN - 4 SERVINGS

1 tsp. vegetable oil 1 lb. chicken breast, cut into ½-inch cubes 2 onions, chopped 4 cloves garlic, chopped 1 tbsp. ground cumin 2 tsp. oregano 4 cups low-sodium chicken broth 2 (15 oz.) cans white beans, rinsed and drained LENGE 2 (4 oz.) cans roasted green chilies, drained AL freshly chopped cilantro H salt and black pepper to taste C Schnucks sour cream for topping ILI H 1. In large Dutch oven or stockpot add oil and brown C cubed chicken breast over medium-high heat, about 5 minutes. 2. Add onion, garlic, cumin and oregano. Cook until fragrant, about 3 to 4 minutes. 3. Slowly add chicken broth, beans and green chilies. 4. Bring to boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. 5. Before serving, stir in freshly chopped cilantro and season with salt and pepper. 6. Divide chili among bowls and top with dollop of sour cream and more cilantro if desired. PER SERVING: 232 CAL; 7g FAT (3g SAT); 22g PRO; 21g CARB; 4g FIBER; 409g SODIUM; 43mg CHOL

4 SCHNUCKS.COM SIMPLY | OCTOBER 2017 5 Visit your local DIP DRY DO-OVER Schnucks for For best results, allow a variety of each layer of chocolate to dry before applying Halloween party the next one. decorations!

Chocolate-Dipped Apple Pops TOTAL: 25 MIN - 8 SERVINGS 1. Slice apples crosswise into discs 1/4- to 1/2-inch thick, 4 apples about 4 slices per apple. 6 1 lollipop sticks 2. Insert lollipop sticks at least orange, white and milk 1 inch into apple slice. chocolate melting chips 3. Meanwhile, melt chocolate chopped nuts or according to package directions. various sprinkles Cover work surface with waxed paper. 4. Dip each apple slice into melted chocolate and let cool on waxed paper. 5. Decorate with assorted nuts and other candy toppings. PER SERVING: 147 CAL; 9g FAT (4g SAT); 2g PRO; 19g CARB; 2g FIBER; 3g SODIUM; 0mg CHOL

Use a little wizardry for wicked good, sweet-and-savory Halloween snacks that are just as fun to fashion as they are to eat. Think edible ghosts and goblins and bubbly potions—all perfect for parties and after-school playdates.

6 SCHNUCKS.COM SIMPLY | OCTOBER 2017 7 SAVE TIME WITH STORE-BOUGHT CEREAL BARS

JUST NUKE EM! Chocolate-Dipped Pretzels are an easy treat that can be made in the microwave. Make yours extra spooky with freaky food coloring and kooky candy eyes!

GOT A HANDLE ON IT Insert a straw into FR IGHTF U L LY your cereal bars, then Halloween dip in melted colored chocolate. Rest on waxed Sweet Treat EASY SUGAR paper and decorate with COOKIES candies and sprinkles! Cereal Mix TOTAL: 50 MIN - 8 SERVINGS TOTAL: 50 MIN - 8 SERVINGS

1 tube of Schnucks sugar 1 (7 oz.) bag Bugles cookie dough 4 cups Honey Nut Cheerios GO MACGYVER 1. Preheat oven to 350 degrees, with FOR THE FROSTING: 4 cups pretzels Use tools you have on Mini Candy Corn racks in upper and lower thirds. Line two 1 cup butter, melted ¼ cup meringue powder hand for decorating: 24-cup mini muffin pans with paper liners. ¼ tsp. salt toothpicks, pastry Peanut Butter 2. In a medium bowl, whisk together flour, 1 cup brown sugar 3-4 cups confectioners’ sugar brushes or plastic baking powder and salt. 2 tbsp. vanilla extract baggies. ¾ cup cool water Cups 3. In a large bowl, using an electric mixer, 2 cups candy corn PREP: 10 MIN | BAKE: 30 MIN desired food coloring beat together peanut butter, butter and 1 cup Reese’s Pieces 48 MINI PEANUT BUTTER CUPS brown sugar on high until pale and fluffy, 1. To make cookies, slice dough into circles about 3 minutes. 1. Preheat oven to 275 degrees. 1 cup Schnucks all-purpose flour and bake according to directions on 4. Beat in egg and egg yolk, scraping Line two sheet pans with parchment. ½ tsp. baking powder the packaging. down bowl as needed. With mixer on low, 2. Combine Bugles, Cheerios and ¼ tsp. fine salt 2. Combine meringue powder and salt in a beat in flour mixture, half and half, and pretzels in very large bowl. ½ cup natural peanut butter large mixing bowl. Add the cool water and 1. Core and quarter apple. Cut each 4 drops food coloring until combined. 3. Combine melted butter, brown sugar 6 tbsp. unsalted butter, room stir to combine. Vampire quarter in half. 5. Place 2 teaspoons batter into each and vanilla. Stir until sugar dissolves and temperature 3. Let mixture rest for a few minutes, 2. Evenly spread one tablespoon muffin cup, then press a peanut-butter mixture is well combined. ½ cup packed light brown sugar then check to ensure powder and salt Apple Teeth of peanut butter between two candy into each center until batter aligns 4. Pour over cereal mixture and stir gently 1 large egg, plus 1 large egg yolk have dissolved. TOTAL: 10 MIN - 4 SERVINGS apple slices. with top edge of candy. until evenly coated. Spread evenly on ¼ cup half and half 4. Start electric mixer on low speed and add 3. Add marshmallows and candy corn 6. Bake until puffed and set, about prepared sheet pans. 1 green or red apple 4 drops orange food coloring, sugar, increasing speed gradually over 5 to 4 apple slices (closer to the skin 10 minutes, rotating pans halfway 5. Bake for 30 to 40 minutes, stirring twice. ¼ cup Schnucks peanut butter, divided or 2 drops red and 2 drops yellow minutes. Mix until icing is fluffy. For stiffer icing, of the apple) to create teeth and top through. Immediately place a piece of Remove from oven and allow to cool. 6 1 mini marshmallows food coloring add more sugar. with another apple slice to create candy corn on top of each cupcake; let 6. Transfer cereal mix to large bowl and 8 pieces candy corn 8 4 miniature chocolate peanut-butter 5. Decorate the cooled cookies, allowing the mouth. cool completely in pans on wire racks. stir in candy corn and Reese’s Pieces. to dry between each color application. cups, such as Reese’s PER SERVING: 179 CAL; 7g FAT (4g SAT); PER SERVING: 133 CAL; 9g FAT (2g SAT); PER SERVING: 91 CAL; 5g FAT (2g SAT); 8 4 pieces candy corn, for decorating 2g PRO; 27g CARB; 1g FIBER; 141g SODIUM; PER SERVING: 126 CAL; 4g FAT (1g SAT); 1g PRO; 4g PRO; 12g CARB; 2g FIBER; 60g SODIUM; 2g PRO; 10g CARB; 0g FIBER; 55g SODIUM; 12mg CHOL 23g CARB; 0g FIBER; 69Mg SODIUM; 3 mg CHOL 0mg CHOL 12mg CHOL 8 SCHNUCKS.COM SIMPLY | OCTOBER 2017 9 Orange Slime Candy Corn Ghoulish Green Slushy Jello Cups Hot Chocolate TOTAL: 10 MIN - 6 SERVINGS PREP: 10 MIN TOTAL: 15 MIN - 1 SERVING TOTAL: 35 MIN 1 cantaloupe 6 SERVINGS White hot cocoa mix 1 (12 oz.) can of limeade or 1 bag green candy melts lemonade concentrate 1 (6 oz.) box lemon gelatin Water or milk ice 1 (6 oz.) box orange gelatin Whipped topping or orange food coloring, if desired whipped topping marshmallows candy corn Sprinkles, if desired 1. Slice and cube ½ of a cantaloupe. Puree in blender. 1. To make yellow layer, prepare gelatin 1. Make white cocoa mix according to 2. Measure 1 cup of cantaloupe puree; according to directions on package and directions on package. save remaining puree for second batch or pour into bottom third of preferred glass. 2. Prepare green candy melts according another use. Refrigerate until set. to directions on package. Stir two to 3. Add 1 cup cantaloupe puree and 1 2. Repeat for orange gelatin and pour three tablespoons melted candy into can of frozen limeade concentrate to to fill second third of glass. Refrigerate warm cocoa until it turns green. blender. Fill to the top with ice. until set. 3. Top with whipped topping or 4. Add food coloring if desired. Blend on 3. Before serving, add whipped topping marshmallows and sprinkles if desired. high until slushy. Serve immediately. and candy corn. PER SERVING: 91 CAL; 5g FAT (2g SAT); 2g PRO; 10g CARB; 0g FIBER; 55g SODIUM; 5. Store any remaining slush in blender PER SERVING: 138 CAL; 1g FAT (1g SAT); 12mg CHOL in the freezer until ready to use. 1g PRO; 31g CARB; 0g FIBER; 78g SODIUM; Re-blend if necessary. 0mg CHOL PER SERVING: 118 CAL; 1g FAT (0g SAT); 1g PRO; 29g CARB; 1g FIBER; 27g SPIRITED SODIUM; 0mg CHOL ADDITION Slushy + Coconut Rum Jello + Vodka MAKE YOUR JELLO Hot Chocolate + THE NIGHT BEFORE Mint Schnapps THE BIG PARTY!

10 SCHNUCKS.COM Rosemary and Parmesan Crusted PORK CHOPS PREP: 10 MIN COOK: 30 MINUTES 4 SERVINGS

½ cup panko 1 cup shredded Parmesan cheese 1 tbsp. freshly chopped rosemary 1 tsp. salt 1 tsp. pepper 2 eggs, lightly beaten 1 tbsp. milk 4 pork loin rib chops

1. Preheat oven to 375 degrees. 2. Prepare baking sheet with foil and roasting rack. 3. Combine panko, Parmesan, rosemary, salt and pepper in pie pan. Combine beaten egg and milk in another pie pan. 4. Dip each chop into the egg mixture, letting excess drip off. Then dip each chop into panko mixture, pressing to Red Curry Grilled adhere if necessary. PORK PAIRS PERFECTLY 5. Place pork chops on prepared baking PORK CHOPS sheet. Bake for 30 minutes or until WITH PILES OF internal temperature reaches 145 ROASTED VEGGIES PREP: MARINATE 1-24 HOURS degrees and breading is golden brown. GRILL TIME: 24 MIN - 4 SERVINGS PER SERVING: 302 CAL; 15g FAT (5g SAT); SHOP 30g PRO; 11g CARB; 1g FIBER; 4 pork loin rib chops 836g SODIUM; 172mg CHOL FOR MARINADE 3 tbsp. red curry paste 1. Preheat oven to 400 degrees. 2 tbsp. honey Apple Whisk together apple butter, honey, 3 cloves garlic, minced THE CHOP mustard, and 1 tablespoon oil; set aside. 2 tbsp. minced ginger 2. Season each pork chop lightly with salt juice of 1 lime FOR ANY Butter Glazed and pepper. Heat cast iron or ovenproof 2 tbsp. vegetable oil skillet over medium-high heat and add remaining 2 tablesoons of oil. NIGHT DINNERS PORK CHOPS 1. Whisk together marinade 3. Brush both sides of pork evenly with ingredients and pour into 1 gallon PREP: 5 MINUTES apple butter glaze. Add pork chops to resealable plastic bag. COOK: 15 MIN - 2 SERVINGS skillet and sear one side for 3 minutes. 2. Add pork chops to bag, coating 4. Flip chops, spread another layer of them in marinade. Pick up pork loin rib chops from ¼ cup apple butter apple butter glaze on top and transfer 3. Refrigerate chops in marinade for Schnucks Meat Department and 1 tbsp. honey to the oven. at least 1 hour and up to 24 hours. 1 tbsp. coarse ground or 5. Continue cooking for 6-10 minutes, you’re well on your way to a 4. Remove chops from marinade and Dijon mustard until internal temperature reaches family-friendly meal. Prepare them grill over medium-high heat, turning 3 tbsp. olive oil, divided 145 degrees. your favorite way: grilled, pan-fried once, until internal temperature is 2 pork loin rib chops 6. If desired, add smashed garlic cloves or oven-baked. We’ll show you how 145 degrees (about 12 minutes, salt and pepper to taste or fresh herbs to skillet before with three lovable recipes for this depending on thickness). garlic cloves, fresh thyme transferring to the oven for added flavor. versatile pork cut. or sage, optional PER SERVING: 303 CAL; 17g FAT (4g SAT); PER SERVING: 461 CAL; 30g FAT (6g SAT); 23g 24g PRO; 14g CARB; 2g FIBER; 53g SODIUM; PRO; 24g CARB; 1g FIBER; 346g SODIUM; 75mg CHOL 75mg CHOL 14 SCHNUCKS.COM SIMPLY | OCTOBER 2017 15

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