We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!  
 

This month, Kuhn’s Market is featuring One-Pan Wonder Meals for Thanksgiving!  From a One Pot Thanksgiving Dinner to Pumpkin Shortbread Dessert, they’re all perfect to share at your holiday table.  Kuhn’s. Pittsburgh’s Hometown Market.  

 

One Pot Thanksgiving Dinner

 

 

INGREDIENTS:

• 1 package (6 ounces) stuffing mix
• 2-1/2 cups cubed cooked turkey
• 2 cups frozen cut green beans, thawed
• 1 jar (12 ounces) turkey gravy
• Pepper to taste

 

DIRECTIONS:

1. Preheat oven to 350°. Prepare stuffing mix according to package directions. Transfer to a greased 11x7-in. baking dish. Top with turkey, beans, gravy and pepper. Cover and bake until heated through, 30-35 minutes.

 

Duo Tater Bake

 

 

INGREDIENTS:

• 4 pounds russet or Yukon Gold potatoes, peeled and cubed
• 3 pounds sweet potatoes, peeled and cubed
• 2 cartons (8 ounces each) spreadable chive and onion cream cheese, divided
• 1 cup sour cream, divided
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup 2% milk
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• TOPPING:
• 1 cup shredded Colby-Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese

 

DIRECTIONS:

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with 1 carton cream cheese, 1/2 cup sour cream and 1/4 cup Colby-Monterey Jack cheese.
3. Drain russet potatoes; mash with the remaining carton cream cheese and 1/2 cup sour cream. Stir in the milk, Parmesan cheese, salt and pepper.
4. Spread 1-1/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer each with 2 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
5. Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.

 

Cranberry Apple Stuffing

 

 

INGREDIENTS:

• 3/4 pound bulk Italian sausage
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 6 garlic cloves, minced
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup butter, cubed
• 1 package (12 ounces) seasoned stuffing cubes
• 1-1/2 cups chopped apples
• 1 cup dried cranberries
• 1/2 cup slivered almonds
• 1-1/2 teaspoons dried sage leaves
• 1-1/2 teaspoons dried thyme
• 1/8 teaspoon pepper
• Dash salt
• 1 to 1-1/2 cups apple cider or juice

 

DIRECTIONS:

1. Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.
2. Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish.
3. Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

 

Tastes Like Thanksgiving Casserole

 

 

INGREDIENTS:

• 6 medium potatoes, peeled and cut into chunks
• 1-1/4 cups chopped celery
• 3/4 cup chopped onion
• 1/2 cup butter, cubed
• 6 cups unseasoned stuffing cubes
• 1 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage
• 1 cup chicken broth
• 4 cups cubed cooked turkey
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 teaspoon garlic powder
• 3/4 cup sour cream, divided
• 4 ounces cream cheese, softened
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/2 cups shredded cheddar cheese

 

DIRECTIONS:

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, in a large skillet, saute celery and onion in butter until tender, about 5 minutes. Remove from the heat. Preheat oven to 350°.
3. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13 x 9-in. baking dish.
4. In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
5. Bake, uncovered, until heated through, 30-35 minutes.

 

Butternut and Portobello Lasagna

 

 

INGREDIENTS:

• 1 package (10 ounces) frozen cubed butternut squash, thawed
• 2 teaspoons olive oil
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• MUSHROOMS:
• 4 large portobello mushrooms, coarsely chopped
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• SAUCE:
• 2 cans (28 ounces each) whole tomatoes, undrained
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• LASAGNA:
• 9 no-cook lasagna noodles
• 4 ounces fresh baby spinach (about 5 cups)
• 3 cups part-skim ricotta cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

 

DIRECTIONS:

1. Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
2. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
4. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

 

 

Pumpkin Shortbread Dessert

 

 

INGREDIENTS:

• 1-3/4 cups sugar, divided
• 1-1/2 cups all-purpose flour
• 1/2 cup cold butter
• 4 large eggs, lightly beaten
• 1 can (29 ounces) solid-pack pumpkin
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 cans (12 ounces each) evaporated milk
• Whipped cream and additional ground cinnamon, optional

 

DIRECTIONS:

1. In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan.
2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
4. Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Cranberry Orange Bars

 

 

INGREDIENTS:

• 3 cups fresh or frozen cranberries
• 2 large unpeeled oranges, cut into quarters and seeded
• 2-1/2 cups sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1/2 cup chopped nuts, optional
• CRUST:
• 3-1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 cup butter, cubed
• 3 large egg yolks
• 3/4 teaspoon vanilla extract
• 1 to 2 tablespoons water

 

DIRECTIONS:

1. Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool.
2. Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball.
3. Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.

 

 

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!
 

Fall is here and Kuhn’s Market has some scrumptious One-Pan Wonder recipes that feature everyone’s favorite fall fruit - APPLES! From Pork Chops with Apples & Stuffing to an amazing Caramel Apple Strata, you’ll FALL in love with these recipes!  
Kuhn’s. Pittsburgh’s Hometown Market.

 

 

Apple-Walnut Bread Pudding

 

 

INGREDIENTS:

• 5 tablespoons butter, divided
• 2 medium Granny Smith apples, peeled and chopped
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 cup brandy or unsweetened apple juice
• 3 cups refrigerated unsweetened vanilla almond milk
• 4 large eggs, beaten
• 1/2 teaspoon vanilla extract
• 8 cups cubed day-old bread
• 1/2 cup chopped walnuts

 

DIRECTIONS:

1. Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat.
2. In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts.
3. Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted.
4. Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden and a knife inserted in center comes out clean, 50-55 minutes. Serve warm.

 

 

Granny’s Apple Scalloped Potatoes?

 

 

INGREDIENTS:

• 1 medium Granny Smith apple, peeled and thinly sliced
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 2 tablespoons butter
• 1/2 cup sliced sweet onion
• 4 medium red potatoes (about 1 pound), thinly sliced
• 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
• 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 bacon strips, cooked and crumbled
• Chopped fresh parsley, optional

 

DIRECTIONS:

1. Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
2. Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese with cream, thyme, salt and pepper; pour over top.
3. Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

 

 

Sausage and Pancake Casserole

 

 

INGREDIENTS:

• 1 pound bulk pork sausage
• 2 cups biscuit/baking mix
• 1-1/3 cups 2% milk
• 2 large eggs
• 1/4 cup canola oil
• 2 medium apples, peeled and thinly sliced
• 2 tablespoons cinnamon sugar
• Maple syrup

 

DIRECTIONS:

1. Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake 30-45 minutes or until set. Serve with syrup.
2. To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

 

 

Pork Chops with Apples and Stuffing

 

 

INGREDIENTS:

• 6 boneless pork loin chops (6 ounces each)
• 1 tablespoon canola oil
• 1 package (6 ounces) crushed stuffing mix
• 1 can (21 ounces) apple pie filling with cinnamon
• Minced fresh parsley, optional

 

DIRECTIONS:

1. In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops.
2. Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

 

 

Cranberry Apple Crisp

 

 

INGREDIENTS:

• 3 cups chopped peeled tart apples
• 2 cups fresh or frozen cranberries
• 1 cup sugar
• 3 tablespoons all-purpose flour
  TOPPING:
• 1-1/2 cups quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/4 cup chopped pecans

 

DIRECTIONS:

1. Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

 

 

Upside-Down Apple Pie

 

 

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons shortening
• 2 tablespoons cold butter
• 5 to 7 tablespoons orange juice
  FILLING:
• 6 tablespoons butter, melted, divided
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
• 1 cup sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
  GLAZE:
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons orange juice

 

DIRECTIONS:

1. In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes.
2. Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
3. In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
4. On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
5. Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
6. Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
7. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

 

 

Caramel Apple Strata

 

 

INGREDIENTS:

• 2 cups packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup corn syrup
• 3 large apples, peeled and chopped
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon apple pie spice
• 1 loaf (1 pound) day-old cinnamon bread
• 1/2 cup chopped pecans
• 10 large eggs
• 1 cup 2% milk
• 1 teaspoon salt
• 1 teaspoon vanilla extract

 

DIRECTIONS:

1. In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside.
2. In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13x9-in. baking dish. Top with apples; drizzle with half the caramel sauce. Sprinkle with pecans; top with remaining bread.
3. In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
4. Remove strata from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
5. In a microwave, heat the reserved sauce. Drizzle warm sauce over strata.

 

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!
 

September is National Potato Month, so we’re celebrating this delicious vegetable all month long! Whether they’re baked, fried or mashed Kuhn’s Market has got you covered! From a Baked Potato Pizza to Cinnamon Potato Rolls, they’ll all become family favorites at your house!  Kuhn’s. Pittsburgh’s Hometown Market.

 

 

Hash Brown Egg Bake

 

Source: https://bit.ly/44gecJa

 

INGREDIENTS:

• 1 package (30 ounces) frozen cubed hash brown potatoes, thawed.
• 1 pound bacon strips cooked and crumbled.
• 1 cup shredded cheddar cheese, divided.
• 1/4 to 1/2 teaspoon salt
• 8 large eggs
• 2 cups 2% milk
• Paprika

-

DIRECTIONS:

1. In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13×9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.
2. Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

 

 

Sweet Potato Dumplings with Caramel Sauce

Source: https://bit.ly/3qAm76r

 

INGREDIENTS:

• 2 tubes (12 ounces each) refrigerated buttermilk biscuits.
• 1-1/2 cups mashed sweet potatoes.
• 1-1/2 teaspoons ground cinnamon, divided.
• 1 cup sugar
• 1 cup packed brown sugar.
• 1 cup water
• 1/2 cup butter, cubed

 

DIRECTIONS:

1. Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on 1 side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13×9-in. baking pan, overlapping slightly.
2. In a small heavy saucepan, combine sugars, water, butter and remaining 3/4 teaspoon cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes.
3. Pour over dumplings. Bake, uncovered, until golden brown, 30-35 minutes.

 

 

Dill Potato Wedges

Source: https://bit.ly/47CUBWv

 

INGREDIENTS:

• 1 tablespoon olive oil
• 1 package (20 ounces) refrigerated red potato wedges.
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon snipped fresh dill, or 1/4 teaspoon dill weed

 

DIRECTIONS:

1. In a large skillet, heat oil over medium heat. Add potato wedges, sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat, sprinkle with cheese and dill.

 

 

Corn Chowder with Potatoes

Source: https://bit.ly/3P2jhk3

 

INGREDIENTS:

• 1 small onion, chopped.
• 1 garlic clove, minced.
• 1-1/2 cups cubed peeled potatoes.
• 1/4 cup shredded carrot
• 2 cups water
• 2 teaspoons dried parsley flakes
• 2 teaspoons reduced-sodium chicken bouillon granules.
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14-3/4 ounces) cream-style corn
• 1-1/2 cups fat-free milk, divided.
• 3 bacon strips cooked and crumbled.
• 3 tablespoons all-purpose flour
• 1/2 cup cubed reduced fat Velveeta.
• 1/2 cup beer or nonalcoholic beer
• 1/2 teaspoon liquid smoke, optional

 

DIRECTIONS:

1. Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes.
2. Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke, heat through.

 

 

Baked Potato Pizza

 Source: https://bit.ly/3P4l0pf

 

INGREDIENTS:

• 1 package (6 ounces) pizza crust mix
• 3 medium unpeeled potatoes baked and cooled.
• 1 tablespoon butter, melted.
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning or dried oregano
• 1 cup sour cream
• 6 bacon strips cooked and crumbled.
• 3 to 5 green onions, chopped.
• 1-1/2 cups shredded mozzarella cheese.
• 1/2 cup shredded cheddar cheese

 

DIRECTIONS:

1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until the crust is firm and begins to brown.
2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheese. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

 

 

Jalapeno & Cotija Cheese Potato Stack Pie

Source: https://bit.ly/3OZbraS

 

INGREDIENTS:

• 2-1/2 pounds red potatoes peeled and thinly sliced.
• 1/4 cup butter, melted.
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 jalapeno peppers seeded and minced.
• 1-1/4 cups crumbled Cotija or feta cheese.
• Optional: Salsa and sour cream

 

DIRECTIONS:

1. Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment.
2. Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos.
3. Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand for 5 minutes before removing ring. If desired, serve with salsa and sour cream.

 

 

Granny’s Apple Scalloped Potatoes

Source: https://bit.ly/44eUT32

 

INGREDIENTS:

• 1 medium Granny Smith apple peeled and thinly sliced.
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 2 tablespoons butter
• 1/2 cup sliced sweet onion.
• 4 medium red potatoes (about 1 pound) thinly sliced.
• 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided.
• 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme.
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 bacon strips cooked and crumbled.
• Chopped fresh parsley, optional

 

DIRECTIONS:

1. Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set it aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
2. Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese with cream, thyme, salt and pepper; pour over top.
3. Bake, uncovered, 50 minutes. Top with bacon and the remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender, and top is lightly browned, 5-10 minutes longer. Let stand for 10 minutes before serving. If desired, sprinkle with parsley.

 

 

Cinnamon Potato Rolls

Source: https://bit.ly/3YIakQ0

 

INGREDIENTS:

• 3/4 cup sugar
• 3/4 cup hot mashed potatoes
• 1-1/2 cups warm water (110° to 115°)
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup butter, softened.
• 2 large eggs
• 2 teaspoons salt
• 6-1/2 cups all-purpose flour

 

FILLING:

• 1-1/3 cups packed brown sugar.
• 1/2 teaspoon ground cinnamon
• 3 tablespoons heavy whipping cream
• 3 tablespoons butter, softened.
• Vanilla icing, optional

 

DIRECTIONS

1. Preheat a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour.
2. Meanwhile, combine the filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Divide the dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
4. Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.

 

 

Sweet Potato Cheesecake Bars

Source: https://bit.ly/47G4H9s

 

INGREDIENTS:

• 1 package white cake mix (regular size)
• 1 cup chopped pecans, toasted.
• 1/2 cup cold butter, cubed.
• 1 package (8 ounces) cream cheese, softened.
• 1/2 cup sugar
• 3 large eggs, room temperature
• 1 can (14 ounces) sweetened condensed milk, divided.
• 3 cups cooked and mashed sweet potatoes (about 3 medium)
• 2 teaspoons pumpkin pie spice

 

DIRECTIONS:

1. Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13×9-in. baking dish.
2. Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture.
3. Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!
 

The month of August is hot AND hectic!  Don’t worry!  Kuhn’s Market has some COOL quick and easy One Pan Wonder Recipes to save you time!  From Tuscan Ravioli to a Cheesy Chicken Onion Skillet, they’re so delicious! Go to w s h h dot com for recipes.  Kuhn’s.  Pittsburgh’s Hometown Market.

 

Amish Potato Pancakes

Source: https://bit.ly/44HZrQe

INGREDIENTS:

• 2 large potatoes, peeled and cubed (about 2 cups), divided.
• 1 medium onion, cubed.
• 2 large eggs
• 3 tablespoons all-purpose flour
• 2 tablespoons minced fresh parsley.
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon ground nutmeg

DIRECTIONS:

1. In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth.

 

2. Add remaining potatoes and pulse until chopped (two to three times). Pour 1/4 cupsful onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.

 

Microwave Egg Sandwich

Source: https://bit.ly/3NXodoE

INGREDIENTS:

• 1-piece Canadian bacon
• 1/4 cup egg substitute
• 1 tablespoon salsa
• 1 tablespoon shredded reduced-fat cheddar cheese
• 1 whole wheat English muffin, split, toasted.
• 3 spinach leaves.

DIRECTIONS:

1. Place Canadian bacon on bottom of a 6-oz. ramekin or custard cup coated with cooking spray. Pour egg substitute over top. Microwave, uncovered, on high for 30 seconds; stir. Microwave 15-30 seconds or until egg is almost set. Top with salsa; sprinkle with cheese. Microwave just until cheese is melted, about 10 seconds.

 

2. Line bottom of English muffin with spinach. Place egg and Canadian bacon over spinach; replace English muffin top.

 

Beef Brisket on a Bun

Source: https://bit.ly/3Q3eRKT

INGREDIENTS:

• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mustard
• 1 fresh beef brisket (4 to 5 pounds)
• 2 cups water
• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons Liquid Smoke, optional
• 1 teaspoon chili powder
• 16 to 20 sandwich buns, split, optional

DIRECTIONS:

1. Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours.

 

2. Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13×9-in. baking dish.

 

3. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.

 

 

Cheesy Onion Chicken Skillet

Source: https://bit.ly/43vwXYR

INGREDIENTS:

• 1-pound boneless skinless chicken breasts, cubed
• 2 teaspoons Mrs. Dash Garlic & Herb seasoning blend
• 2 tablespoons olive oil, divided.
• 1 medium green pepper, cut into strips.
• 1/2 medium onion, sliced.
• 1 cup shredded Colby-Monterey Jack cheese

DIRECTIONS:

1. Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper, and onion; cook and stir 3-4 minutes or until crisp-tender.

 

2. Stir in chicken, sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.

 

Crispy Dill Tilapia

Source: https://bit.ly/46V42As

INGREDIENTS:

• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons snipped fresh dill.
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 tilapia fillets (6 ounces each)
• 1 tablespoon lemon juice
• Lemon wedges

DIRECTIONS:

1. Preheat oven to 400°. Toss together the first 5 ingredients.
2. Place tilapia in a 15x10x1-in. baking pan coated with cooking spray, brush with lemon juice. Top with crumb mixture, patting to help adhere.
3. Bake, uncovered, on an upper oven rack until fish just begins to flake easily with a fork, 12-15 minutes. Serve with lemon wedges.

 

Foil-Baked Salmon

Source: https://bit.ly/3OkeJFu

INGREDIENTS:

• 1 salmon fillet (about 2 pounds)
• 2 tablespoons butter, melted.
• 2 garlic cloves, minced.
• 2 teaspoons grated lemon zest
• 1 tablespoon minced fresh parsley.
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 lemon slices

DIRECTIONS:

1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Combine butter, garlic and lemon zest; drizzle over salmon. Sprinkle with parsley, salt and pepper. Top with lemon. Fold foil around salmon; seal tightly.

 

2. Bake for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat until the fish flakes easily with a fork, 3-5 minutes.

 

 

Tuscan Ravioli

Source: https://bit.ly/3NW1Fpm

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cups cubed eggplant (1/2 inch)
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth.
• 1 medium zucchini halved lengthwise and cut into 1/2-inch slices.
• 1 package (9 ounces) refrigerated cheese ravioli.
• 1 can (15 ounces) cannellini beans rinsed and drained.
• Shredded Parmesan cheese
• Thinly sliced fresh basil

DIRECTIONS:

1. In a large skillet, heat oil over medium heat; sauté eggplant until lightly browned, 2-3 minutes.

 

2. Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli is tender, 7-9 minutes, stirring occasionally.

 

3. Stir in beans, heat through. Sprinkle with cheese and basil.

 

Quick Cherry Turnovers

Source: http://bit.ly/40p6ACN

INGREDIENTS:

• 2 tablespoons canola oil
• 3 cups shredded cabbage.
• 1 medium onion, halved and sliced
• 2 teaspoons sugar
• 1 can (15 ounces) black beans rinsed and drained.
• 1 cup salsa
• 1 can (4 ounces) chopped green chiles
• 1 teaspoon minced garlic
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• 8 taco shells warmed.
• ½ cup shredded cheddar cheese.

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat; sauté cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
2. Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
3. Serve in taco shells. Top with cheese and avocado.

Dutch Oven Pasta Bake

Source: https://bit.ly/44B2wSs

INGREDIENTS:

• 6 tablespoons 2% milk
• 2 tablespoons canola oil
• 6 tablespoons all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons quick-cooking oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons semisweet chocolate chips
• 1 tablespoon creamy peanut butter

DIRECTIONS:

1. Spray a 12-ounce coffee mug with cooking spray. Combine milk and oil in mug. Add flour, sugar, oats, baking powder and salt; stir to combine. Add chocolate chips, dollop center with peanut butter.

 

2. Microwave on high until the toothpick inserted in center comes out clean, 2-1/2 minutes. Serve immediately.

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!
 

July is all about picnics and backyard barbecues with friends and family.  Kuhn’s Market has come up with some fresh and new summer One-Pan Wonders that will be the hit of any get together!  From Saucy Barbecue Shrimp to a delicious Patchwork Quilt Cake, summer never tasted so good!
 

Fourth of July Baked Beans

Source: https://bit.ly/3CS4m4Y

 

INGREDIENTS:

• 1/2 pound ground beef
• 1 large onion, finely chopped
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1/2 cup barbecue sauce
• 2 tablespoons yellow mustard
• 2 tablespoons molasses
• 1/2 teaspoon chili powder
• 2 cans (13.7 ounces each) beans with tomato sauce
• 1/2 pound bacon strips, cooked and crumbled

 

DIRECTIONS:

• Preheat oven to 350°.
• In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
• Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add beans and bacon.
• Transfer to a greased 13×9-in. baking dish.
• Bake, covered, 45 minutes.
• Bake, uncovered, 10-15 minutes longer or until heated through.

 

Barbecued Picnic Chicken

Source: https://bit.ly/3NqyZUe

 

INGREDIENTS:

• 2 garlic cloves, minced
• 2 teaspoons butter
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 1/4 cup chili sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon celery seed
• 1 tablespoon prepared mustard
• 1/2 teaspoon salt
• 2 dashes hot pepper sauce
• 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

 

DIRECTIONS:

• In a large saucepan, saute garlic in butter until tender.
• Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
• On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally.
• Baste with sauce.
• Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.

 

Barley Corn Salad

Source: https://bit.ly/46kooTj

INGREDIENTS:

• 2 cups cooked medium pearl barley
• 2 cups frozen corn, thawed
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 3 green onions, chopped
• 1 tablespoon minced fresh cilantro
• 2 tablespoons lemon juice
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper

 

DIRECTIONS:

• In a large bowl or pan, combine the first 6 ingredients.
• In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well.
• Drizzle over salad and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

 

Saucy Barbecue Shrimp

Source: https://bit.ly/3NNgFWH

 

INGREDIENTS:

• 1/2 cup butter, cubed
• 1 medium onion, chopped
• 1 bottle (18 ounces) barbecue sauce
• 1 bottle (12 ounces) pale ale beer or nonalcoholic beer
• 2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
• French bread baguette, sliced

 

DIRECTIONS:

• Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes.
• Stir in barbecue sauce and beer.
• Place shrimp in a 13×9-in. baking dish.
• Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking.
• Serve with grilled baguette slices.

 

 

Tex-Mex Summer Squash Casserole

Source: https://bit.ly/42ZIJuf

 

INGREDIENTS:

• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chiles
• 1 can (4 ounces) diced jalapeno peppers, drained
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup salsa
• 4 green onions, sliced
• 1/4 cup chopped red onion

 

DIRECTIONS:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
• Transfer to a greased 13×9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
• Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

 

 

Patchwork Quilt Cake

Source: https://bit.ly/3Xt8GBa

 

INGREDIENTS:

• 2/3 cup butter, softened
• 1-3/4 cups sugar
• 1 tablespoon vanilla extract
• 2 large eggs, room temperature
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/4 cups 2% milk

 

• Frosting:
• 1 cup butter, softened
• 3 cups confectioners’ sugar
• 4 teaspoons vanilla extract
• 3 to 4 tablespoons heavy whipping cream
• Assorted fresh berries
• 1-1/2 pounds ground turkey

 

DIRECTIONS:

• Preheat oven to 350°. Grease a 13×9-in. baking dish.
• Cream butter and sugar until light and fluffy, 5-7 minutes.
• Add vanilla and eggs, 1 at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk.
• Transfer to prepared dish.
• Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely.
• For frosting, beat butter until creamy; gradually beat in confectioners’ sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.
• Before serving, top with berries in a patchwork quilt pattern.

 

 

Buffalo Chicken Dip

Source: https://bit.ly/3XsG6Qx

 

INGREDIENTS:

• 1 package (8 ounces) cream cheese, softened
• 1 cup chopped cooked chicken breast

 

• 1/2 cup Buffalo wing sauce
• 1/2 cup ranch or blue cheese salad dressing
• 2 cups shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs or tortilla chips

 

DIRECTIONS:

• Preheat oven to 350°.
• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing.
• Sprinkle with cheese.
• Bake, uncovered, until cheese is melted, 20-25 minutes.
• Serve with grilled baguette slices.

 

Grilled Angel Food Cake with Strawberries

Source: https://bit.ly/42TFMeG

 

INGREDIENTS:

• 2 cups sliced fresh strawberries
• 2 teaspoons sugar
• 3 tablespoons butter, melted
• 2 tablespoons balsamic vinegar
• 8 slices angel food cake (about 1 ounce each)
• Optional: Reduced-fat vanilla ice cream and blueberry syrup

 

DIRECTIONS:

• In a small bowl, toss strawberries with sugar.
• In another bowl, mix butter and vinegar; brush over cut sides of cake.
• On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side.
• Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!
 

Don’t get upsetti, eat some spaghetti! June’s One-Pan Wonder Meal Recipes from Kuhn’s Market features some of the best pasta dishes! From Spanish Noodles and Ground Beef to Creamy Spinach and Rotini Bake. These One-Pan Wonder Meals will help you save every ‘penne.’

 

Shrimp ‘n’ Noodles Bowls

Source: https://bit.ly/3IcgTUg

INGREDIENTS:

• 8 ounces uncooked angel hair pasta
• 1-pound cooked small shrimp
• 2 cups broccoli coleslaw mix
• 6 green onions thinly sliced.
• 1/2 cup minced fresh cilantro.
• 2/3 cup reduced-fat sesame ginger salad dressing

DIRECTIONS:

1. Cook pasta according to package directions; drain and rinse in cold water.
2. Transfer to a large bowl.

 

3. Add the shrimp, coleslaw mix, green onions and cilantro. Drizzle with dressing; toss to coat.

 

4. Cover and refrigerate until serving.

 

 

Pizza Macaroni & Cheese

Source: https://bit.ly/3n9LoCP

INGREDIENTS:

• 2 packages (14 ounces each) deluxe macaroni and cheese dinner mix
• 1/2 cup sour cream
• 1 can (14-1/2 ounces) petite diced tomatoes, drained
• 1 can (15 ounces) pizza sauce
• 1 small green pepper, chopped.
• 1 small sweet red pepper, chopped.
• 2 cups shredded Italian cheese blend.
• 2 ounces sliced pepperoni ounces day-old French bread, unsliced.
• 4 large eggs
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon maple extract
• 1/4 teaspoon kosher salt
• 2 cups 2% milk
• 1/2 cup heavy whipping cream

Topping:

• 1/4 cup all-purpose flour
• 3 tablespoons brown sugar
• 3 tablespoons unsalted butter, cut into 1/4-inch cubes.
• 1 teaspoon ground cinnamon
• Freshly grated nutmeg, optional
• Fresh blueberries or raspberries
• Confectioners’ sugar

DIRECTIONS:

1. Preheat oven to 350°.
2. Cook macaroni according to package directions for al dente. Drain; return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 13×9-in. baking dish.
3. In a small bowl, combine tomatoes and pizza sauce; drop by spoonsful over macaroni.
4. Top with peppers, cheese and pepperoni.
5. Bake, uncovered, until bubbly, 25-30 minutes.

 

 

Turkey Linguine with Tomato Sauce

Source: https://bit.ly/42DO4aT

INGREDIENTS:

• 1/2 pound thick-sliced bacon strips, chopped.
• 1 pound ground turkey
• 1 medium onion, chopped.
• 2 garlic cloves, minced.
• 1 carton (32 ounces) unsalted chicken stock
• 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained.
• 1/4 teaspoon salt
• 12 ounces uncooked linguine
• 4 ounces cream cheese, cubed.
• 1/2 cup chopped fresh parsley.

DIRECTIONS:

1. In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
2. In same pan, cook and crumble turkey with onion and garlic over medium-high heat until turkey is no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes.
3. Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle

 

One-Pot Vegan Pasta

Source: https://bit.ly/3LMpUEn

INGREDIENTS:

• 1/3 cup unsalted cashews soaked overnight.
• 1 can (14-1/2 ounces) diced tomatoes, undrained.
• 2 tablespoons tomato paste
• 1-1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional.
• 1/4 cup olive oil
• 1 medium red onion thinly sliced.
• 2 garlic cloves, minced.
• 1/2-pound fresh asparagus, trimmed and cut into 2-inch pieces.
• 1/2-pound Broccolini or broccoli spears, cut into 3-inch pieces.
• 1 cup sliced fresh carrots.
• 2-1/2 to 3 cups water
• 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
• 8 ounces uncooked gluten-free spiral DIRECTIONS:

1. In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium.
2. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

One-Pot Enchilada Pasta

Source: https://bit.ly/3HJ8APA

INGREDIENTS:

• 4 cups uncooked mini penne or other small pasta
• 4 cups vegetable broth or water
• 1 can (15 ounces) black beans rinsed and drained.
• 1 can (14-1/2 ounces) diced tomatoes, undrained.
• 1 medium sweet yellow pepper, chopped.
• 1 medium sweet red pepper, chopped.
• 1 cup fresh or frozen corn, thawed.
• 1 can (10 ounces) enchilada sauce
• 2 tablespoons taco seasoning
• 1/2 cup shredded cheddar cheese
• Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

DIRECTIONS:

1. In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

One-Pot Chicken Pesto Pasta

Source: https://bit.ly/41BU4jC

INGREDIENTS:

• 1-pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt-free seasoning blend
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 cup uncooked gemelli or spiral pasta
• 2 cups fresh broccoli florets
• 1 cup frozen peas
• 1/3 cup prepared pesto

DIRECTIONS:

1. Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
2. In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil.
3. Reduce heat; simmer, covered, 10 minutes.
4. Add broccoli; cook, covered, 5 minutes.
5. Return chicken to pan; cook, covered, until pasta is tender, and chicken is no longer pink, 2-3 minutes longer, stirring occasionally.
6. Add peas, heat through.
7. Stir in pesto!

Creamy Spinach and Rotini Bake

Source: https://bit.ly/3IDem5N

INGREDIENTS:

• 1 package (16 ounces) rigatoni
• 8 ounces sliced pancetta, chopped.
• 3/4 cup butter, cubed.
• 1/2 cup chopped onion.
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 5-1/4 cups 2% milk
• 4 cups shredded Italian cheese blend.
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped.
• 1 package (10 ounces) frozen chopped spinach thawed and squeezed dry.

DIRECTIONS:

1. Preheat oven to 375°. Cook rigatoni according to package directions.
2. Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
3. Discard drippings; wipe skillet clean.
4. In the same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted.
5. Stir in artichokes, spinach and pancetta. Drain the rigatoni; add to cheese sauce. Transfer to a greased 13×9-in. baking dish; sprinkle with Parmesan cheese.
6. Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Spanish Noodles and Ground Beef

Source: https://bit.ly/3W1xJuM

INGREDIENTS:

• 1/2-pound lean ground beef (90% lean)
• 1/4 cup chopped green pepper.
• 2 tablespoons chopped onion.
• 1-1/2 cups uncooked medium egg noodles
• 3/4 cup canned diced tomatoes.
• 1/2 cup water
• 2 tablespoons chili sauce
• 1/4 teaspoon salt
• Dash pepper
• 2 bacon strips cooked and crumbled be (11 ounces) refrigerated thin pizza crust.
• ¼ cup prepared pesto
• 2 cups shredded Monterey Jack cheese.
• 3 ounces thinly sliced prosciutto, cut into bit-sized pieces.
• ½ cup frozen shelled edamame, thawed
• ½ cup sliced almonds

DIRECTIONS

1. In a large skillet, cook and crumble beef with green pepper and onion over medium-high heat until no longer pink, 4-6 minutes. Stir in all remaining ingredients except bacon; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring occasionally. Top with bacon.

 

Gnocchi with White Beans

Source: https://bit.ly/42VDwUG

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium onion, chopped.
• 2 garlic cloves, minced.
• 1 package (16 ounces) potato gnocchi
• 1 can (15 ounces) cannellini beans rinsed and drained.
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 package (6 ounces) fresh baby spinach
• 1/4 teaspoon pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender.

 

2. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper, heat through.

 

3. Sprinkle with cheese; cover and remove from heat.

 

4. Let stand for 3-4 minutes or until cheese is melted.

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!
 

May is all about Mother’s Day (of course, we know that EVERY DAY is Mother’s Day!) and what better way to celebrate than with some delicious One-Pan Wonder Meal Recipes from Kuhn’s Market. This month we’re featuring dishes your mom will love. From Baked Blueberry Pancakes to Prosciutto Pesto Pizza, these One-Pan Wonder Meals will have you hoping there are leftovers.

 

Baked Blueberry Pancakes

Source: https://bit.ly/3Lsr214

 

INGREDIENTS:

• 2 cups pancake mix
• 1-1/2 cups fat-free milk
• 1 large egg
• 1 tablespoon canola oil
• 1 teaspoon ground cinnamon
• 1 cup fresh or frozen blueberries
• Butter and maple syrup

 

DIRECTIONS:

1. In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
2. Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

 

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

 

Baked French Toast

Source: https://bit.ly/3n9LoCP

 

INGREDIENTS:

• 8 ounces day-old French bread, unsliced
• 4 large eggs
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon maple extract
• 1/4 teaspoon kosher salt
• 2 cups 2% milk
• 1/2 cup heavy whipping cream
• topping:
• 1/4 cup all-purpose flour
• 3 tablespoons brown sugar
• 3 tablespoons unsalted butter, cut into 1/4-inch cubes.
• 1 teaspoon ground cinnamon
• Freshly grated nutmeg, optional
• Fresh blueberries or raspberries
• Confectioners’ sugar

 

DIRECTIONS:

1. Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13×9-in. baking dish. Lightly beat the next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, cover, overnight.
2. Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread.
3. Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand for 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners’ sugar.

 

 

Zucchini Egg Skillet

 

Source: https://bit.ly/3V5GeV5

 

INGREDIENTS:

• 2 tablespoons olive oil
• 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes.
• 1 medium onion, chopped.
• 2 small zucchinis, shredded (about 3 cups)
• 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices.
• 1/2 cup chopped roasted sweet red peppers.
• 6 cherry tomatoes, quartered.
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 4 large eggs.

 

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir for 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.
2. Gently stir in red peppers, tomatoes, salt and pepper, sprinkle with cheese. With the back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

 

 

 Potato Omelet

Source: https://bit.ly/3oAQ9FO

 

INGREDIENTS:

• 2 medium potatoes peeled and diced.
• 2 tablespoons olive oil
• 1/2 cup sliced green onions.
• 1/4 cup minced fresh parsley.
• 1 garlic clove, minced.
• 6 large eggs
• 1/4 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Optional: Sour cream and crumbled cooked bacon

DIRECTIONS:

1. In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium.
2. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

 

Rosemary Salmon and Veggies

 Source: https://bit.ly/3n0DpIn

 

INGREDIENTS:

• 1-1/2 pounds salmon fillets, cut into 4 portions.
• 2 tablespoons melted coconut oil or olive oil.
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed.
• 1 garlic clove, minced.
• 1/2 teaspoon salt
• 1-pound fresh asparagus, trimmed
• 1 medium sweet red pepper, cut into 1-inch pieces.
• 1/4 teaspoon pepper
• Lemon wedges

 

DIRECTIONS:

1. Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange the salmon around in pan, sprinkle with pepper.
2. Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

 

Tortellini with Asparagus and Lemon

Source: https://bit.ly/3n31NsE

 

INGREDIENTS:

• 2 packages (9 ounces each) refrigerated cheese tortellini.
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cups cut fresh asparagus (2-inch pieces)
• 3 garlic cloves, minced.
• 1/8 teaspoon pepper
• 2 teaspoons chopped chives.
• 1 teaspoon minced fresh parsley.
• 1/2 teaspoon chopped fresh dill.
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 2/3 cup crumbled feta cheese
• 1/3 cup grated Parmesan cheese.

 

DIRECTIONS:

1. Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir for 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer.
2. Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini, transfer to a large bowl. Stir in cheese and asparagus mixture.

 

Sheet-Pan Chicken Parmesan

Source: https://bit.ly/3n8P7kc

 

INGREDIENTS:

• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese.
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (6 ounces each)
• Olive oil-flavored cooking spray
• 4 cups fresh or frozen broccoli florets (about 10 ounces)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup minced fresh basil, optional.

 

DIRECTIONS:

1. Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray.
2. In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in the center third of baking pan. Spritz with cooking spray.
3. Bake for 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven.
4. Preheat broiler. Spread marinara sauce over chicken, top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown, and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

 

 

Prosciutto Pesto Pizza

 

Source: https://bit.ly/3oMaYyo

 

INGREDIENTS:

• 1 tube (11 ounces) refrigerated thin pizza crust.
• ¼ cup prepared pesto
• 2 cups shredded Monterey Jack cheese.
• 3 ounces thinly sliced prosciutto, cut into bit-sized pieces.
• ½ cup frozen shelled edamame, thawed
• ½ cup sliced almonds
• DIRECTIONS:

 

1. Preheat oven to 400 degrees. Unroll and press dough onto bottom of greased 15x10x1 in. baking pan. Spread pesto over pizza dough, sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted, and crust is golden brown, 15-18 minutes.

 

Grandma’s Tandy Kake

Source: https://bit.ly/3ndN7Hb

 

INGREDIENTS:

• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup 2% milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1-3/4 cups creamy peanut butter
• 5 milk chocolate candy bars (1.55 ounces each), chopped.
• 2 tablespoons butter

 

DIRECTIONS:

1. Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well.
2. Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely.
3. In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781