“Transformer” Soup Recipes

Chef Ben demonstrates how to easily transform Buehler’s Deli homemade soups into incredible entrées! You know how delicious our deli soups are! Imagine how awesome these dishes – that each start with a different soup – will be.

Starting with our chipotle soup – Ben adds simple ingredients to create Chicken Tortilla Soup!

His Slow Cooked Pork Chops with Creamy Mushrooms and Onions has just three ingredients – onions, pork chops & our gourmet mushroom bisque soup.

Baked Cheese Ravioli never tasted better – nor was easier to make – that when it begins with our awesome tomato basil soup!

Which recipe will you try?


Chicken Tortilla Soup


  • 1 bag chipotle soup
  • 2 chicken breasts, cooked and diced
  • ¼ cup of fried tortilla strips or a handful of your favorite tortilla chips
  • ¼ cup of shredded cheddar cheese
  • 1 dollop of sour cream
  • 1 Tbsp of Chopped Cilantro


  1. Heat soup up to a minimum temperature of 165 degrees.
  2. Add cooked diced chicken breasts.
  3. Top with tortilla strips/chips, cheddar cheese, sour cream and cilantro.


Slow Cooked Pork Chops with Creamy Mushrooms and Onions


  • 1 bag gourmet mushroom bisque
  • 2-3 Pork Chops
  • Salt and Pepper
  • 1 yellow or white onion, sliced


  1. Season pork chops with salt and pepper.
  2. Place into crock pot on low, and cover with mushroom bisque and sliced onions.
  3. Slow cook until tender, which is around 6-7 hours depending on the thickness of your pork.

*** Alternatively, you can roast these as well in a baking pan. Place in a 225 degree oven for around 3 hours or until tender.


Baked Cheese Ravioli


  • 1 24 oz bag of ricotta filled ravioli
  • 1 bag of tomato basil soup
  • 3-4 fresh basil leaves, chiffonade
  • ¼ cup of shaved parmesan
  • 1 cup of shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. lace ravioli into baking dish.
  3. Cover with tomato basil soup.
  4. Top ravioli with fresh basil and shredded mozzarella cheese.
  5. Bake for around 20 minutes covered, then uncover and bake for an additional 10 minutes to achieve a crust on top.
  6. Garnish with shaved parmesan.

Join Drew as she demonstrates how to make this Pumpkin Roll!



Pumpkin Roll



  • Two 8-ounce packages cream cheese, room temperature
  • 1 stick butter (1/2 cup), room temperature
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup confectioners’ sugar, plus more for sprinkling



  1. Preheat the oven to 350 degrees F. Spray and place parchment paper on a 17 1/2- by 12 1/2-inch pan.
  2. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
  3. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the parchment lined pan. Bake until a cake tester or toothpick inserted in the center comes out clean, around 10 minutes. Let the cake cool in the pan.
  4. With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Spread the mixture on top of the cake. Gently roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.

Our Fresh Bar and Soup Bar are Filled with Favorites!

Many customers have been asking about when our “Salad Bar” will be returning. It’s BACK! With all you favorite choices! You can now build your own salad at our Restaurants, or stop by the Fresh Bar when you’re shopping and load up on your favorites to take home.


And just in time for Ohio’s cool weather – our Soup Bars are open too!

Here are some details:

  • Fresh Bars & Hot Soup Bars are open from 10 am – 2 pm daily – at New Philadelphia, Dover, Coshocton, Ashland, Orrville, Medina River Styx, Wadsworth and Canton
  • Fresh Bar & Hot Soup Bar are open from 10 am – 7 pm at Medina Forest Meadows
  • Hot Bars & Fresh Bars at our two Wooster locations are open from 10 am – 7 pm. They are filled with entrees and sides perfect to take home or to the office for lunch or dinner.
  • Hot Soup Bar at Portage Lake open 10 am – 2 pm.
  • Cost $7.99/lb for Salad Bar & Hot Bar items to go. See Restaurant menu for Fresh Bar pricing.
  • Soup Bar prices: $3.49 (8oz) | $4.29 (pt) | $7.99 (qt)

Help Yourself Safely!

Buehler’s is working hard to keep our customers and staff safe. We are following established guidelines carefully. Here are some of the steps we’re taking:

  • Facial coverings required
  • Maintain social distancing
  • Gloves & sanitizer provided for your safety
  • Ask an employee if you need assistance


We look forward to seeing you soon at the “Bar”.


*not available at our Massillon store



Gather your ingredients and cook along with Ben.

Here’s Ben’s recipe:

Baked Sirloin Tips

Approximate Prep Time: 25 Minutes


  • 1 ½ -2 lb Sirloin Tip Roast
  • ½ tsp garlic powder
  • 2 onions sliced
  • 1 cup beef broth
  • 1 cup strong black coffee
  • 1 tsp Salt
  • ¼ tsp Oregano
  • ¼ tsp Rosemary
  • ¼ tsp Pepper
  • 2 tbsp Flour
  • 2 tbsp Butter
  • Pinch chopped parsley (optional)



  1. Preheat oven to 350 degrees.
  2. Cut Roast into 1” pieces.
  3. Slice onion.
  4. Mix Roast pieces, onions, spices, seasonings, broth and coffee in a mixing bowl.
  5. Place mixed ingredients into baking pan.
  6. Bake for approximately 1 hour, or until meat is tender.
  7. Pull from oven and drain liquid from pan to make your sauce.
  8. Make a roux with the flour and butter in a saute pan over medium heat, whisking to combine.
  9. Add reserved liquid to saute pan and whisk to combine until thickened.
  10. Pour sauce over the sirloin roast.
  11. Garnish with parsley.

Excedrin Cap Extra Strong 100 ct. & Excedrin Migrain Cap 100 ct.

  • Date of recall: 10/7/2020
  • UPC codes:
    Extra Strong UPC code – 3-00672-00091-0
    Migrain Cap UPC code – 3-00672-03991-0
  • Lot codees: all lot codes
  • Manufacturer of item: GlaxoSmithKline
  • Toll free number of manufacturer for information & questions: 1-800-245-1040
  • Reason for recall: GlaxoSmithKline Consumer Healthcare has made a preliminary report to the U.S. Consumer Product Safety Commission due to the possibility of having holes in the bottle supplied by the bottle manufacturer
  • PLEASE return products to any Buehler’s location for a refund or replacement

Menu plans for fall celebrations

These menu plans and recipes are delicious and filled with an abundance of Healthy Living ingredients. Best of all, being allergen free, they can be served safely at your fall gathering.

Backyard Tailgating Party

There won’t be many football games to attend this fall but don’t let that stop you from celebrating your favorite teams. Gather a few friends for a backyard tailgate party, wear your team jerseys and enjoy some wholesome food and a game of football trivia.


White Chicken Chili (recipe below) and Vegetarian Chili

Individual Bags of Blue Whole Grain Tortilla Chips

Assorted Beverages

Fresh Local Apples

Prepackaged Nuts and Trail Mix



No crowded celebrations this year but you can host a festive fete with your favorite friends. Visit Buehler’s bakery for pretzel buns to build your sandwiches and individually wrap them for guests. Don’t forget some vegetarian choices as well. Simply swap out the turkey for veggies like avocado, cucumber, tomato and lettuce with cheese or veggie cheese.


Smoked Turkey on Pretzel Buns with cheese, lettuce, tomato, red onion & Dijon mustard

Green salad with fresh pear slices, candied walnuts & light balsamic vinaigrette
(serve in individual bowls)

Easy Apple Strudel (opt for a light apple pie filling)

Variety of cider, beer and nonalcoholic beverages

Pumpkin Chili – 2 Ways

Corn Muffins (Kodiak Cakes for a protein forward muffin, Cup4Cup for a GF mix)

Individual Cups of Veggies & Pumpkin Hummus

Apple Cider (pre-poured into cups)


White Chicken Chili

This super-fast recipe creates a thick and delicious chili. Serve with blue whole grain tortilla chips and fresh diced avocado if desired.

Makes approx. 8 servings


  • 1-1/2 tablespoons olive oil
  • 3 cups shredded rotisserie chicken
  • 48 oz. jar organic great northern beans
  • 16 oz. jar Full Circle organic salsa (any variety)
  • 2 cups shredded low fat Monterey Jack or Colby Jack cheese
  • 1-2 tablespoons ground cumin


  1. Heat olive oil in a large pot. Add chicken and cumin, stir to combine and heat for 2 to 3 minutes.
  2. Add beans and salsa and heat until bubbly.
  3. Turn off heat and stir in cheese until thoroughly melted.
  4. Can place chili in a slow cooker on warm to serve.

Nutrition information per serving: 405 calories; 13 g fat; 40 g carbohydrate; 33 g protein; 9 g fiber; 1197 mg sodium

Decorating Details: Buehler’s stocks a large variety of fall décor items that are perfect for any of your party themes. From colorful mums to pumpkins, gourds and cornstalks, shop our selection to add the perfect fall finishing touch to your celebration.

Pumpkin Chili – 2 Ways

The original version of this tasty pumpkin chili includes lean ground turkey. To make a vegetarian and vegan version, simply eliminate the turkey. Makes approx. 10 (1 cup) servings.

Gather your ingredients and start cooking!


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • (clean onion & pepper with a soft vegetable brush under running water before chopping)
  • 1 clove garlic, finely chopped
  • 1 pound ground turkey (leave out to make this vegan)
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) organic kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup frozen, or no salt added canned whole-kernel corn
  • 1 tablespoon chili powder       
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper


  1. Wash hands with soap and water. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Nutrition information per serving: 150 calories; 6 g fat; 16 g carbohydrate; 6.5 g protein; 5 g fiber; 224 mg sodium

Photo and recipe courtesy of VeryBestbaking.com

Safe & Healthy Fall Celebrations Begin with Buehler’s 

It’s time to say farewell to summer and hello to fall. After months of isolating, Zoom meetings and quarantining, many of us are ready to socialize with friends and family to enjoy all that autumn brings. This year’s celebrations, however, will look a bit different as we forego the crowded tailgate parties and busy fall festivals in lieu of smaller events with new safety rules. But it is still possible to celebrate together in a pandemic, says Registered Dietitian Annette Maggi, “if we follow some safety guidelines, we can lower the risk of outdoor get togethers to share food and celebrate the season.”

At Buehler’s, we understand the need for social interaction along with your desire to stay healthy and safe. Working together with our team of dedicated employees and health professionals we have assembled some delicious, healthy recipes, easy menu plans, beautiful fall décor and simple tips to help you celebrate safely (add link to menu planner). So, whether you throw a small backyard tailgate party, enjoy a neighborhood pumpkin carving contest, or create a family Octoberfest celebration, we have you covered.

Tips for celebrating safely:

  • Stay outside if possible as the continuous introduction of fresh air will dissipate viruses that may be present. Encourage social distancing by placing tables and chairs a safe six feet apart.
  • Communicate clear ground rules for guests regarding face masks, seating, distancing and food service.
  • Set up a hand washing/sanitizing station outside for everyone to use before and after eating. In the restroom place disposable towels along with lots of soap and hand sanitizer.
  • Place some touchless garbage cans around and wear gloves when handling any trash.
  • Help guests stay well by choosing a menu with a variety of healthful ingredients like whole grains, fruits and veggies, and organic or plant-forward options. Use the Healthy Living tags at Buehler’s to help you easily identify products.
  • If you are serving food buffet-style, place protective barriers over any exposed food and have hand sanitizer readily available for guests in line and have one person serving shareable items.
  • Give guests the option to bring their own dishes and utensils and offer individual side dishes. For example, plastic cups with fresh veggies and the dip at the bottom or individual trail mix.
  • Keep all food safe by following the core four practices from the Partnership for Food Safety Education: clean, separate, cook, chill. Be diligent about cleaning hands and surfaces and watchful about cross-contamination. Cook foods to appropriate temperatures, and refrigerate them promptly.
  • Before the celebration ends, the CDC recommends writing down the name of all your guests in case you need it for contract tracing in the future.
  • Stay outside if possible as the continuous introduction of fresh air will dissipate viruses that may be present. Encourage social distancing by placing tables and chairs a safe six feet apart.

Gather your ingredients and cook along!

Here’s Ben’s recipe:

Slow Cooker English Roast

Prep time 30 minutes

Cook time approximately 8 hours


  • 1 (3-pound) Open Acres English roast
  • 1 tablespoon kosher salt
  • 2 teaspoons ground pepper
  • 1/3 cup flour
  • 3 tablespoons canola oil
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 2 cups red wine blend
  • 2 cups beef stock
  • 5 bay leaves
  • 1/2 lb baby carrots
  • 1 apple, quartered, and chopped


  1. Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
  2. Add remaining flour, onion, garlic, and dried herbs to pan and sauté over medium heat for approximately 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low for 5 hours.
  3. Skim excess fat from surface and add carrots and apple to slow cooker. Cover and cook an additional 2-3 hours on low until pot roast is fork tender and vegetables are soft.

Hand Mashed Red and Gold Potatoes

Prep time 10 Minutes


  • Cook time approximately 40 Minutes
  • 6 lbs potatoes (mix of red and gold)
  • 2 sticks (1/2 lb) of butter
  • 2 cups of milk
  • Salt and pepper to taste
  • Optional: 2-3 scallions/ 2 Tbsp chives and/or 2 Tbsp fresh chopped garlic


  1. Clean potatoes and place into stock pot. Cover with cold water to completely submerge potatoes.
  2. Bring potatoes to a boil and reduce to a gentle simmer. Simmer potatoes until they can be pierced easily with a fork and are tender.
  3. Drain potatoes into a colander, and place back into stock pot.
  4. Gently heat milk and butter until melted. Add the liquid mixture into the potatoes, and hand mash with a potato masher to combine until fully incorporated.
  5. Season with salt and pepper to taste.

* You can add the chopped garlic if choosing to incorporate when you are gently heating your milk/butter mixture. If choosing to add scallions or chives do so when you are adding your salt and pepper at the end.

Teal is the New Orange:

Help Us Create an Allergen-Friendly Halloween


Halloween brings out the kid in all of us as a fun day of dressing up in costumes, telling spine-tingling stories, and going door-to-door collecting tricks or treats. Buehler’s wants all children, and the entire community, to have a safe and happy Halloween, including those managing allergies. A 1 out of every 13 children has a food allergy*, we’re supporting the Teal Pumpkin Project, encouraging our shoppers to offer allergen-free options to trick or treaters.

Steps to Participate

  1. Plan to put a teal pumpkin on your doorstep on Halloween. Buehler’s has a variety of options available as well as stencils and pumpkins for you to paint on your own.
  2. Register your house on the Teal Pumpkin Project Pledge and receive an official Teal Pumpkin Project Pledge certificate to display on your window or door for the entire neighborhood to see.
  3. Offer allergen free options to trick-or-treaters on Halloween night.
  4. Spread the word to your family and friends, making Halloween a fun, safe, and positive experience for all!

Allergen Free Treats and Toys

Stock up on the following allergen free options – many of which are on display at Buehler’s stores – for Halloween school events, parties and trick-or-treating.

  • Finger puppets
  • Bookmarks
  • Bubbles or bubble wands
  • Spider Rings
  • Halloween Pencils
  • Stamps
  • Erasers
  • Stickers
  • Halloween stencils
  • Temporary monster tattoos
  • Glow-in-the-dark stickers
  • Glow sticks
  • Bouncy balls
  • Slime
  • Game books (mazes, seek and find, etc)
  • Mini boxes of raisins
  • Crunchy Rice Rollers
  • Free2b Sun Cups
  • Enjoy Life Candy Bars
  • Wax  lips

Allergen-Free Halloween Snacks

Click here to find recipes for some special Halloween Snack recipes!


Allergen-Free Halloween Ideas

Here are some tips for participating in the Teal Pumpkin project. Our teal pumpkins are available at our 7 Healthy Living stores: Wooster (2), Medina (2), Ashland, Massillon and Orrville.

Blog authors

Annette Maggi, MS, RDN, LD, FAND (left) and Shari Steinbach, MS, RDN are registered dietitians helping Buehler’s Fresh Foods bring Healthy Living to life for our shoppers.


*Reference: Gupta RS, Warren CM, Smith BM, Blumenstock JA, Jiang J, Davis MM, Nadeau KC. The public health impact of parent-reported childhood food allergies in the United States. Pediartrics. 2018; 142(6):e20181235