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Janet’s Five and Dine

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F & L Market has boneless turkey for $1.89 a pound.  All the meat without the mess!  This recipe is a wonderful way to prepare it!


  • 3-pound boneless turkey breast roast (or whole bone-in breast, adjusting cooking time as needed)
  • 8 tablespoons unsalted butter (1 stick)
  • 1 tablespoon coarse salt
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder (roasted garlic powder recommended)
  • 1 teaspoon onion powder
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup maple syrup, divided
  • 1 cup chicken broth (optional)
  • Gravy packet


  1. Preheat the oven to 350F, Remove the defrosted turkey from the packaging.
  2. Soften a stick of butter in the microwave for around 20 seconds. Mix the softened butter with the garlic powder, onion powder, dried parsley, coarse salt, and freshly ground pepper. Rub the butter mixture all over the turkey breast roast, top, bottom, and sides.
  3. Bake the turkey for 1 hour at 350, uncovered.
  4. After one hour, baste with the melted butter, followed by 1/2 cup maple syrup. Increase the heat to 400, bake for 15 minutes. Baste with remaining maple syrup and bake for 15 minutes more, or until it reaches 165 degrees in the middle.
  5. Remove the turkey to a cutting board and cover with aluminum foil. Let it rest for about 10 minutes.
  6. If desired, use a strainer to pour the drippings and maple syrup into a medium pot. Add the gravy packet and 1 cup chicken broth. Heat over medium heat, stirring often, until it comes to a boil. Serve as a dipping sauce.

F& L market has 10 lb bags of potatoes $3.99 use them to create this make-ahead casserole to enjoy all weekend! The perfect way to use leftover ham!



  • 1 lb leftover diced ham
  • 1 yellow onion diced
  • 1 red bell pepper seeds removed and diced
  • 3 cloves garlic minced
  • 12 large eggs
  • 1 cup milk
  • 3 cups diced potatoes
  • 2 cups shredded cheddar cheese divided
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 green onions chopped



  1. Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, cook ham over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove ham with a slotted spoon and place on a paper towel-lined plate. Roughly chop the ham and set aside.
  3. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
  4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of ham aside and stir in the rest. Season with salt and pepper.
  5. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining ham to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
  6. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

F & L Market has Jiffy Corn Muffin Mix 2 for $1.  Use it to make an updated version of a southern classic.  I love this recipe because you can easily make it ahead of time and it stays moist and delicious, never crumbly!



  • 17ounces cornbread mix (2 – 8.5 oz boxes)
  • 4large eggs
  • 1cup sour cream
  • 3/4cup melted butter
  • 1teaspoon garlic powder
  • 1teaspoon paprika
  • 1/2teaspoon salt
  • 12ounces frozen broccoli, thawed
  • 3/4cup diced onion
  • 2cups shredded cheddar cheese, divided


  1. Preheat the oven to 375 degrees F. Grease a 9 X 13-inch baking dish, or spray with nonstick cooking spray.
  2. In a large mixing bowl, combine the cornbread mix, eggs, sour cream, melted butter, garlic powder, paprika, and salt. Whisk until smooth.
  3. Cut the largest broccoli florets in half. Add the broccoli, diced onion, and 1 1/4 cups shredded cheese to the cornbread mixture. Stir until well combined.
  4. Pour the batter into the prepared pan. Sprinkle the remaining 3/4 cup shredded cheese over the top.
  5. Bake for approximately 40 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Cool for 10 minutes before cutting to serve.

F & L Market has Ducan Hines Cake Mix .99 each.  Keep these on hand and make any flavor into cookies for Santa!  Super easy and adds variety to any cookie tray.  My favorite is Lemon!



1 box lemon cake mix

1 tub of Cool Whip (8 ounce)

1 egg

½ – 1 cup powdered sugar



Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.

Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.

Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.

Store at room temperature in airtight container. These are best eaten within a day or two of baking.
lemon cool whip cookies – square

That is it! I told you this was a very easy recipe.

F & L market has Stove Top Stuffing on Sale for 1.29 a box.  This recipe takes a lowly box of stuffing and turns it into something special for your Christmas Buffett!


And now for the stuffing balls.


Sausage & Stuffing Balls



1 lb sausage meat

1 stalk celery, finely diced

1/2 medium onion, finely diced

1/4 cup dried cranberries, finely chopped

1/2 cup aged cheddar cheese, shredded

1 box Stove Top Stuffing mix

1 cup chicken broth

2 eggs



Preheat oven to 375. Line a cookie tray with parchment paper or Silpat baking mat set aside.

In a medium frying pan, cook sausage meat until no longer pink. Add in the celery and onion and cook, stirring often, until vegetables have softened – about 4 – 5 minutes. Remove from heat and let cool a bit.

In a large bowl, combine cranberries, cheese, and Stove Top Stuffing. Stir in the cooked sausage mixture.

Add in the chicken broth and 2 eggs. Stir well to combine. (You may want to use your hands to make sure everything is really mixed!)

Using a cookie scoop (or pinch off a golf ball-sized amount of the mixture), press mixture into a ball and set on a prepared cookie sheet.




Bake at 375 for about 15 minutes or so, until balls are cooked through and tops are browned. (**Note – you can also prep these in the morning and simply cover on the cookie sheet and refrigerate until ready to cook the rest of the meal.)

F & L Has a great Stocking stuffer idea – give a gift, get a gift back!
That’s right – for every $100.00 in F&L gift cards you purchase, you receive a $10 gift card for FREE!


  • 3-1/4 cups biscuit/baking mix
  • 1/2 cup Kerrygold shredded cheddar cheese
  • 1 tablespoon minced chives
  • 1 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • 12 whole chives


  • In a large bowl, combine the biscuit mix, cheese, minced chives and pepper flakes. Stir in cream just until moistened.
  • Turn onto a lightly floured surface; knead 8-10 times. Pat to 1/2-in. thickness. Cut with a floured 3-in. bell-shaped cookie cutter. Using a 1/2-in. round cookie cutter, cut a hole near top of each biscuit.
  • Place 2 in. apart on ungreased baking sheets. Bake at 450° until golden brown, 8-10 minutes. Remove to wire racks. Thread one whole chive through each biscuit hole; tie a knot. Serve warm.

F & L Has a great Stocking stuffer idea – give a gift, get a gift back!
That’s right – for every $100.00 in F&L gift cards you purchase, you receive a $10 gift card for FREE!


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/2 cup chopped fresh broccoli
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped water chestnuts
  • 1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
  • 2 tablespoons chopped onion


  • Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
  • Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).
  • Bake at 375° for 20-25 minutes or until golden brown.
    Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.


F & L Has a great Stocking stuffer idea – give a gift, get a gift back!
That’s right – for every $100.00 in F&L gift cards you purchase, you receive a $10 gift card for FREE!

Time: 15 minutes hands on + 10-12 minutes baking

Yield: One 9×9 pan full, cut as small or as large as you like

Recipe from the lovely and talented Jen Willaha

***Note: If you would like to double this recipe, use a large jelly roll pan (I used a 11 1/2 by 16 inch pan while experimenting) and bake at 350 for 20-25 minutes. Allow the bars to cool, then frost and refrigerate for at least 30 minutes before cutting.

Gingerbread Bars:

3/4 C butter, melted

1 C sugar

1/4 C molasses

1 egg

2 C flour

2 t baking soda

1 t cinnamon

1/2 t salt

1/2 t ginger

1/2 t cloves

Cream Cheese Frosting:

4 ounces cream cheese (half a brick), softened

2 T butter, softened

2 C powdered sugar

1 T milk

1/2 t vanilla

dash salt

1. Pour the melted butter sugar…and molasses into your stand mixer, or large mixing bowl. Beat until well combined.

2. Add the egg and beat until smooth.

3. In a separate bowl toss together all of the dry ingredients.

4. Pour the dry ingredients into the mixer and beat, just until combined.

5. Spray a 9×9 pan with cooking spray and press the dough into it.

6. Bake at 350 for 15-20 minutes, do not over bake. Stick a knife into the center of the bars. If it comes out clean…remove the pan from the oven and let it cool completely. The bars will continue to cook a bit as they cool. Once frosted the bars will be put in the fridge for an hour…this will also help the bars to set up and not be too doughy.

F&L Market FLASH SALE! Oyster sale – 1/2 Gallon for $60.00 Pre-order by 18th Dec w/ $10 deposit. Pick up by 23rd Dec. Limited time so order now!
In my opinion this is the only way to serve oysters.  They look elegant and beautiful and if you bake them on a bed of salt and even serve them that way, it is so pretty, especially if you use coarse Himalayan salt!

Use a baking sheet such as a jelly roll sized one for this recipe.
This is a 10 X 15″ sheet with a 1″ rim or side on it. You will need two of these baking sheets for this recipe.

  • Kosher Salt is a popular option as is Rock Salt– enough to make a salt bed in the bottom of your pan. This will probably be 1 1/2 to 2 pounds of salt.
  • Oysters– 30-36. Washed, shucked and in half. Hold on to the shells for baking the oysters in.
  • Butter- 1 stick (1/2 cup). Cut the butter into cubes.
  • Garlic- 1 clove minced.
  • Onion- 1/4 cup chopped.
  • Spinach- 1 cup. Fresh is best however, defrosted cut spinach can work too. Your spinach should be chopped or cut up.
  • Romano Cheese- 1 cup grated. Can use Parmesan or a blend of the two.
  • Bread Crumbs– 1/3 cup dry.
  • Lemons- 1-2 cut into wedges.
  • Optional: Seasonings to taste. This can include topping with additional chopped spinach or green onions.


  • Prepare your baking sheet with kosher or rock salt. Simply spread the salt on a sheet that has not been greased. The salt should cover the sheet to about 1/2-1/2″. Also, preheat your oven to 450.
  • Next, press each oyster shell into the salt bed that you have created. Then, place an oyster into each of the shells.
  • Now, in a medium to large skillet on medium heat, saute the garlic and onion in your butter for about two minutes for them to start to change in color. Then stir in the spinach.
  • Meanwhile, in a mixing bowl, combine together the grated cheese and bread crumbs. Add any desired seasonings to the bowl as well.
  • When the spinach appears cooked or somewhat wilted you can remove the skillet from the heat. Stir in the contents from the mixing bowl to the skillet.
  • Add 2 – 2 1/2 tablespoons of the mixture to the top of each oyster that has been placed in a shell for baking. You can top this with any additional optional ingredients such as chopped green onion.
  • Bake your Oysters Rockefeller for 7-9 minutes. They should appear plump and begin to brown when done. Add the sliced lemons to the serving plate upon presentation.


1/2 cup butter, melted
1/3 cup sugar
2 eggs
3/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg


1. In a large glass bowl, melt butter with sugar.
2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.
3. Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into a greased 9×12 casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole.
4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes or until brown (I stuck a toothpick inside to determine if the casserole was ready. I like mine a little on the moist side, baked for about 35 minutes.)
5. Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake.
*I have prepared it the night ahead without the pecan, cover and refrigerate. I put the pecans on right before I bake it. I usually stick to around 35 mins so as not to dry it out.
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