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Janet Rose

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F & L Market has a special right now where if you buy $100 worth of F & L Gift Cards you get a $10 . This easy cranberry trifle features soft cake layered with sweet tart cranberries and homemade custard. This beautiful dessert is perfect for any time of year!
 
CRANBERRY LAYER
  • 24 oz fresh cranberries 2 packages
  • 1-1/2 cups water
  • 1 cup sugar
  • 1 cinnamon stick
CUSTARD LAYER
  • 1 1/3 cups sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 1/2 cups 2% milk
  • 9 egg yolks
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter
CAKE
  • 1 9×13 white cake baked, cooled and cubed
  • Whipped cream for decorating
  • Sugared Cranberries for decorating
Instructions
CRANBERRY LAYER
  1. Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
CUSTARD
  1. Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
  2. Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
  3. Remove from heat and stir in butter and vanilla.
  4. Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
ASSEMBLY
  1. Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
  2. Top with whipped cream and candied cranberries if desired
Sign up to be a F & L Market VIP customer by texting flmarket to 83361. If you have leftover turkey from thanksgiving, give this recipe a try. I think this is my most favorite way to use leftover Turkey. Super easy and so very yummy!
WHAT YOU NEED
  • 1 cups Turkey Shredded, Cooked
  • 3/4 cups Stuffing prepared
  • 3/4 cups Colby Jack Cheese Shredded
  • 10 oz Enchilada Sauce
  • 4 Tortillas (I prefer corn)
  1. Preheat oven to 350 degrees F and lightly grease an 8 x 8-inch pan with cooking spray.
  2. Pour 1/3 cup of enchilada sauce in the pan and spread to coat the bottom of the pan.
  3. Combine shredded turkey, stuffing, and 1/2 cup cheese in a medium bowl and stir.
  4. Spread a scoop of the filling down the center of each tortilla and roll up.
  5. Place the enchiladas in the pan and cover with enchilada sauce. Sprinkle remaining cheese over the top and bake for 20 minutes.
I’m not a fan of oysters as a rule, but this recipe rocks the casbah! F & L has fresh Chesapeake Oysters $14.98 a pint. My daddy LOVES this dressing on Thanksgiving Day!
INGREDIENTS
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 tablespoons chopped garlic
  • 3 cups cubed day-old bread
  • 2 cups oysters with their liquor
  • 1 cup chicken broth
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon hot pepper sauce
  • Salt and freshly-ground black pepper

DIRECTIONS

  • Preheat oven to 350º F. Generously oil a medium baking dish.
  • In a large skillet heat oil over medium-heat and add onion, green pepper and celery and saute, stirring frequently, 2 minutes. Add garlic and cook 2 minutes longer. Lower the heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Creole seasoning, and hot pepper sauce.Season to taste with salt and pepper.
  • Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes longer, until golden brown and crispy on top.
Get everything you need for your Thanksgiving table at F & L Market. And try this yummy recipe to dress up your Thanksgiving table!
Ingredients
  • Graham/Oats Crust:
  • 1/4 cup brown sugar
  • 1 cup graham cracker crumbs
  • 3/4 cup rolled oats
  • 1/2 cup melted butter, plus more for greasing the plate
  • Cheesecake Layer :
  • 2 8oz package softened cream cheese
  • 2 tbsp corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp ginger
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Apple Crisp Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil
  • 2 medium to large apple, peeled and thinly sliced
  • Caramel Topping
Instructions
  1. Preheat your oven to 350F.
  2. Prepare one 9×13-inch glass pan by greasing thoroughly with butter or baking spray,
  3. or light-colored metal baking pan with foil,
  4. (be sure to cover the sides, you are going to use this to lift the bars).
  5. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  6. Press inside the bottom of a 9×13-inch baking pan.
  7. Bake for 5 minutes. Remove from oven to cool.
  8. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  9. Once well combined, pour on top of your graham cracker/oat crust.
  10. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
  11. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
  12. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.
  13. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.
F & L Market has Whole Turkey’s .99 a pound. Here is another great side dish to serve up beside your majestic bird!
Ingredients
2 packs Mexican cornbread mix made according to package directions (Martha White makes a good one)
2 packs ranch dressing mix
2 c buttermilk
2 c mayonnaise
1 lettuce head, finely chopped
2 cans seasoned black beans, rinsed and drained
1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
1 can mexicorn drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jar green olives
1 can sliced black olives
2 tomatoes
1 bunch green onions, sliced
8oz shredded cheddar cheese
Directions:
1. Prepare cornbread mix according to package directions. Cool.
2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
3. Crumble 1/2 cornbread into large trifle bowl, or 5 quart ice cream bucket (perfect for traveling!) Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, shredded cheese, and top with bacon bits.
4. Cover and refrigerate at least 2 hours and up to 24 hours before serving.
F & L Market has everything you need for the perfect Thanksgiving meal. From thier Sugar Tree Spiral Sliced ham for $1.39 to great prices on your big bird. Serve them up with this fantastic side that will disappear fast!
  • 3 Tbsp unsalted butter
  • 1 large yellow onion finely diced
  • 1 clove garlic minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 tsp kosher salt
  • 1/8 tsp nutmeg
  • 5, 10 oz boxes spinach chopped, defrosted
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp pepper
  • 1/2 cup Monterey Jack cheese, or Gruyere cheese, shredded
Nutrition Facts
let’s do it
  1. Preheat oven to 400 degrees, lightly coat a 2-qt casserole dish with cooking spray and set aside. Place a large skillet over medium heat then melt butter. Add onions and cook 3–4 minutes until translucent. Add garlic then cook 1 additional minute.
  2. Add flour then cook, stirring constantly for 1 additional minute. Add milk, salt and nutmeg then stir until combined. Bring liquid to a bubble then reduce heat to low and simmer for 10 minutes, stirring frequently to prevent scorching.
  3. Squeeze as much liquid as possible from the spinach—the successful outcome of the dish depends on removing as much water as possible! Add spinach and Parmesan cheese to sauce and stir until completely combined. Taste and season with additional salt and pepper if necessary.
  4. Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Bake for 28–30 minutes or until cheese becomes golden and dish is hot and bubbly.
F & L Market is getting you ready for Thanksgiving with Whole Turkeys .79 a pound and amazing Sugar Tree Spiral Ham (The ham we served at our 25th Anniversary Party) is only $1.39 a pound. Serve it up with this amazing slaw recipe that will make your gathering extra special.
 
2 11 oz bagged slaw
1 large honey crisp
1 cup dried cranberries
1 cup of chopped pecan
4 green onions
 
Mix together the slaw, honey crisp apple, cranberries and onions. Toss with the following dressing.
 
3/4 cup of Dukes Mayo
3/4 cup sour cream
1/4 cup of apple cider vinegar
2 T Honey
1/2 salt
 
Top with pecan right before serving
Text FLMarket to 83361 so that you can become a VIP customer with F & L Market. Then pick up everything you need for this fantastic snack cake. Brimming with holiday flavors and a guilt free breakfast bread option!
1 ½ cups instant oats
1 ¼ cups whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
2 tbsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
¼ tsp salt
1 tbsp coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
¾ cup plain nonfat Greek yogurt
¼ cup molasses
2 tbsp pure maple syrup
½ cup nonfat milk
Pre heat oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
  1. In a medium bowl, whisk together the oats, flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the molasses and maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.)
  2. Spread the batter into the prepared pan. Bake at 350°F for 22-26 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.
F & L Market has a number number to text FL Market to 83361 and become an F&L VIP customer. Pick up everything you need for this delicious fall dip!
1 large container of Cool Whip
2 small cans of packed pumpkin
1 small instant vanilla pudding
1 tsp pumpkin pie spice
Mix together pudding, pumpkin and pie spice, after that it fully incorporated fold in the cool whip, Serve with ginger snaps and fresh cut apples.
F & L Market has everything you need to make this delicious game day dip! Text FL market to their new number 83361 and become a F&L VIP!
INGREDIENTS
  • 16 ounces cream cheese (2 packages)
  • 1/2 cup hot sauce or buffalo wing sauce (more to taste, less if you don’t like spicy)
  • 2/3 cup ranch dressing (could also substitute bleu cheese dressing)
  • 1.5 cups shredded mozzarella cheese
  • 1.5-2 cups shredded chicken (can use rotisserie or canned)
  • green onions for topping (optional)

FOR SERVING: TORTILLA CHIPS, CELERY, RED PEPPER AND CARROT STICKS

INSTRUCTIONS

  • Place all ingredients in slow cooker and stir together.
  • Cook on low for 1 hour or until bubbly. Before serving, you can add more cheese to the top and broil for a couple minutes, if desired.
  • Slice green onions and top if desired. Serve with tortilla chips and/ or vegetables.
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