Chewy Granola Snack Bars


2 cups rolled oats
1 cup whole wheat flour
3/4 cup brown sugar
1/2 cup wheat germ
3/4 cup dried cranberries, blueberries or cherries
1/2 cup slivered almonds, pecans or walnuts
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup honey
1 egg, lightly beaten
1/2 cup canola oil
2 teaspoons pure vanilla extract



1. Preheat oven to 350° F. Spray a 9×13-inch pan with cooking spray. Combine the
    oats, flour, sugar, wheat germ, dried fruit, almonds, cinnamon and salt in a large
    mixing bowl; mix well with a spoon. Make a hole in the center of the ingredients.
2. Pour the honey, egg, oil and vanilla into the hole. Use your hands to mix it well.
3. Pat the granola in the baking pan. Use an oven mitt to place it in the oven. Bake
    for 25–27 minutes or just until the mixture is golden brown around the edges.
    Remove the pan from the oven with the oven mitt and place on a wire rack. Cool
    for 5 minutes. Use a table knife to cut into bars while still warm; the mixture will
    become too hard to cut if it becomes cool.

Source: Recipe Adapted from Junior Leagues In the Kitchen with Kids

Banana Chocolate Chip Power Muffins


2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix

1 cup unsweetened vanilla almond milk (any milk will work)

1 egg lightly beaten

1/4 cup honey, maple syrup or brown sugar

2 ripe bananas mashed

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup mini chocolate chips



1. Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffin cups with muffin liners and set aside.

2. Combine all ingredients in mixing bowl and blend until smooth.

3. Fill muffin cups evenly.  They will be close to full.

4. Bake at 350 degrees F. for about 20 minutes or until golden brown  and inserted toothpick comes out slightly moist.


Per Muffin: 101 calories, 2g fat, 17g carbohydrates, 6g protein; 4g fiber.

Recipe Source:

Pierre’s Peppermint Ice Cream Sandwich Cake

Treat yourself to a new holiday dessert tradition with an ice cream sandwich layer cake made using Pierre’s Peppermint Ice Cream Sandwiches!


2 – 10-pack boxes of Pierre’s Peppermint Ice Cream Sandwiches
1 jar of hot fudge topping, slightly warm
1 package of small peppermint candy canes and/or one package of pre-crushed candy canes
1 container/can of whipped cream



  1. Pre-crush some of the candy canes, enough for about ½ cup, and set aside.
  2. Slightly warm the hot fudge until it is spreadable, but not so hot that it will melt the ice cream.
  3. Unwrap your Pierre’s Peppermint Ice Cream Sandwiches and arrange to create a bottom layer inside a standard baking pan, approximately 9” x 13”.
  4. Spoon and evenly spread about half the jar of hot fudge over the first layer of ice cream sandwiches and then sprinkle with about half of the crushed candy canes.
  5. Arrange a second layer of ice cream sandwiches atop the fudge and crushed candy cane layer.
  6. Spoon and spread the remaining hot fudge to cover the second layer of sandwiches.
  7. Cover and freeze until ready to serve.
  8. When ready to serve, top with whipped cream and sprinkle with the remaining crushed candy canes.

For fun, serve with a whole mini candy cane on the side.

Join Chef Ben as he demonstrates how to make Sweet Potato Casserole.

Sweet Potato Casserole


  • 4.5 # Sweet Potatoes
  • ¼ cup Oil
  • 1 cup Sugar
  • ½ cup butter
  • 2 eggs
  • 1 Tsp of vanilla extract
  • ¼ Tsp Salt
  • 1 cup of cornflakes, crushed
  • 1 cup chopped pecans
  • 1 Tbsp of Brown sugar
  • ¼ cup melted Butter
  • 1-10 oz Bag of Marshmallows


  1. Pierce sweet potatoes, coat with oil, and roast on 350 degrees for around 1 hour or until tender through.
  2. Let cool for 20-30 minutes, and then peel off skin while potato is till warm.
  3. Mix peeled potatoes with the sugar, butter, eggs, vanilla extract and salt. Whisk until all ingredients are combined. Place into a baking pan.
  4. Mix together the cornflakes, pecans, brown sugar, and melted butter. Place mixture on top of sweet potato mixture, and bake at 350 degrees for 15-20 minutes.
  5. Pull out, top with marshmallows and bake for another 5-7 minutes or until hey have turned golden brown.

Join Chef Ben as he demonstrates how to make these delicious Maple Balsamic Brussels Sprouts!


  • 3- 3.5 lbs. Brussels sprouts
  • ¼ Cup Oil
  • 1 Tsp Salt
  • 2 Tbsp of Maple Syrup
  • ½ Cup of Balsamic Vinegar
  • 2 Tbsp butter
  • 1 Cup of Chopped Bacon
  • ¼ Cup of Shaved Parmesan


  1. Cut root ends off of Brussels sprouts and slice in half from top to bottom.
  2. Toss sprouts in a mixing bowl with oil and salt to coat evenly.
  3. Place on a baking sheet and bake at 350 degrees for 13-17 minutes depending on size. They should have some crispy golden brown color.
  4. Place roasted sprouts into a sauté pan, and add maple syrup, balsamic vinegar, and butter. Cook sprouts over medium heat until a glaze forms and the butter is melted.
  5. Top with chopped bacon and shaved parmesan.

Grab your ingredients and let’s start cooking!











Charred Jalapeno, Bacon, and Smoked Gouda Mac N Cheese



  • 4 Tbsp Butter
  • 4 Tbsp All Purpose Flour
  • 2 Cups Heavy Cream
  • 2 Cups Milk
  • 8 oz Smoked Gouda Cheese, grated
  • 8 oz Sharp White Cheddar Cheese, grated
  • 4 oz Greyere Cheese, grated
  • 1 Jalapeno, deseeded, charred or roasted, and diced
  • ¼ Cup Chopped Bacon
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Lb Box of Pasta, cooked (Rigatoni was used for this video)



  1. Cook Pasta to Al Dente, drain and set off to the side.
  2. Heat a saute pan over medium heat and add butter to pan.
  3. Melt butter and add flour to make a roux. Cook, stirring often until golden brown, 1-2 minutes.
  4. Add cream, milk, salt and pepper to saute pan.
  5. Whisk until combined and cream mixture starts to thicken.
  6. Turn off heat and fold in cheese, bacon, and jalapenos. Mix until all of the cheese has melted.
  7. Stir in reserved pasta.

“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.

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.

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.