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Janet’s Five and Dine

F & L Market is giving away a $10 gift card for every $100 of gift cards sold

Spinach dip is always a favorite at Holiday gatherings, this recipe take it up a notch and elevates the sometime messy dip into an elegant appetizer.  

Ingredients

  • 2 cups frozen spinach chopped and thawed
  • 6 oz artichoke hearts drained and chopped
  • 1/2 tsp garlic minced
  • 2 tbsp parmesan cheese grated
  • 4 oz cream cheese softened
  • 3/4 cup mozzarella cheese shredded and divided
  • 1/2 tsp garlic salt
  • pepper to taste
  • 1 can seamless crescent dough

Instructions

  1. Preheat oven to 375.
  2. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
  3. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total.
  4. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don’t need to mold to the cup.)
  5. Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
  6. Bake at 375 for 15 – 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray.

F & L Market is giving away a $10 gift card for every $100 of gift cards sold

This recipe looks beautiful and appears to have been much more work that it actually is!  They are also delicious at room temperature! 

Ingredients

  • 2sheetsfrozen puff pastry— thawed overnight in the refrigerator
  • 3tablespoonsDijon mustard— divided
  • 12slicesthinly-sliced, good-quality deli ham— about 10 ounces
  • 2cupsfreshly grated gruyere— Swiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounces)
  • Chopped fresh parsley— thyme, or chives (optional, for serving)

Instructions

  1. Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10×12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
  2. Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  3. Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each one). Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired. Let cool slightly. Serve warm or at room temperature.

F & L Market is giving away a $10 gift card for every $100 of gift cards sold

This is my go to Christmas punch, no too sweet and a perfect vehicle should you decide to go for a more “adult” version!  

INGREDIENTS

  • 6 cups pomegranate-cranberry juice such as Ocean Spray
  • 1 can frozen limeade concentrate
  • 6 cups lime flavored sparkling water
  • 2 cups fresh cranberries
  • 2 limes sliced
  • 4 sprigs mint
  • Optional addition: rum, or vodka in quantity of your choice.

INSTRUCTIONS

  1. Place the pomegranate-cranberry juice and limeade concentrate in a pitcher. Stir until combined.
  1. Add the sparkling water and stir until well combined.
  2. Garnish with cranberries, limes and mint, then serve.

F & L Market is giving away a $10 gift card for every $100 of gift cards sold

INGREDIENTS

  • 34.5 ounces honey roasted dry roasted peanuts (I used planters)
  • 32 ounces almond bark (vanilla flavored)
  • 12 ounces semisweet chocolate chips
  • 4 ounces German chocolate bar (by Baker’s)
  • optional garnish: sprinkles or crushed candy canes

INSTRUCTIONS

  1. Layer ingredients into crockpot (I used a 5 quart), cover.
  2. Cook for 1 hour on low temperature. Do not stir.
  3. After 1-hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).
  4. Meanwhile, line countertop or table with a long piece of parchment paper.
  5. Turn off crockpot. Use a 1 tablespoon scooper to scoop out candy from crockpot and onto parchment paper. Make sure candy is not touching. Top with favorite garnish.
  6. Allow to cool completely.

F & L Market is giving away a $10 gift card for every $100 of gift cards sold.  That’s more than enough to pick up the ingredients for my delicious holiday appetizer dip that will spice up any event you attend this season!

Ingredients

  • 12 oz fresh, uncooked cranberries
  • 1/4 cup green onion
  • 1-2 fresh jalapeño peppers
  • 2 Tbsp. cilantro (optional)
  • 3/4 to 1 Cup sugar (according to taste)
  • 1 Tbsp. lemon juce
  • 1/8 tsp. salt
  • 16 oz. cream cheese (whipped)

Instructions 

  1. Use hand food chopper to chop cranberries. (This process is a bit time consuming, but it is best to not use a food processor to chop these as the cranberries liquify too much.)
  2. Chop green onion, jalapeño peppers and cilantro.
  3. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
  4. Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
  5. Cover with plastic wrap and place in refrigerator overnight.
  6. Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.
  7. Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9×9 dish.
  8. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
  9. Use a spoon to spread over Ritz crackers and enjoy!
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.