Aug 30

Ultimate Baked Beans Featuring: Four Brothers Bacon

It’s almost football season, which means back to school, cooler weather, shorter days, and of course tailgating get-togethers. Be the host (or guest) with the most this fall with this wonderful baked beans recipe. This side dish takes a fun spin on a traditional in-the-can baked beans recipe, but it is almost just as simple!

To begin, I purchased one 12 oz. pack of Four Brothers smoked bacon along with my other I cooked and prepared the bacon to my liking and prepped all of my other ingredients by measuring out the correct amounts. Once my sauces were measured and my onions were chopped I emptied the 2 cans of Bush’s Baked Beans into the slow cooker and then added in the ketchup, mustard, barbecue sauce and brown sugar.

Next I chopped up the bacon into pieces. Instead of chopping the bacon pieces up with a knife, I opted to use a heavy-duty kitchen scissors. I found this to be easier because the grease from the bacon can make cutting bacon a little tricky and it was also a quicker option. Once the bacon is added, simply stir the ingredients thoroughly together in the slow cooker and heat on high for about 30 minutes or until cooked throughout. You can then reduce the heat to low or warm.

This dish is great and is made so simple because it can be prepared in a slow cooker with very little maintenance. I personally love anything that has been prepared in a slow cooker, and it’s even easier way to haul this side dish to a tailgating party and to keep it warm prior to it being served. However, this dish can also be prepared by cooking it in the oven in a large oven safe dish. Simply bake it in a 400°F oven for 30 minutes, or until warmed throughout.

Kids and adults alike will love this recipe- who could resist barbecue sauce and bacon? And now you have a fun and tasty alternative to an age-old side dish.

I hope you were fond of this fun recipe and that your transition from summer to fall is a smooth one! Enjoy!

Ultimate Baked Beans Featuring: Four Brothers Bacon
  • 12 Oz. Package Four Brothers Bacon, cooked and chopped
  • ½ Cup Ketchup
  • ½ Cup Mustard
  • 2 – 28 Oz. Cans Baked Beans
  • 1 Small Sweet Onion, chopped
  • 1 Cup Barbeque Sauce
  • ½ Cup Brown Sugar
  1. Combine all ingredients in slow cooker and stir.
  2. Cook in slow cooker on high for about 30 minutes or until cooked throughout.
  3. Reduce heat to low or warm, while serving.
Alternate cooking method:
Preheat oven to 400°F.
Combine all ingredients in a large oven safe dish and stir.
Bake in 400°F oven for 30 minutes or until cooked throughout.


Aug 30

Weekly Ad Recipe – Garlic Shrimp And Pasta

Weekly Ad Recipe - Garlic Shrimp And Pasta

I tried this recipe the other night when having last minute company stopping over. It was a hit! The recipe was so easy to make and took less than 30 minutes. So, if you are in a hurry but still want to impress your guests, this is the recipe for you! Enjoy….we did!

Coborn’s Inc. Meat and Seafood Merchandiser

Garlic Shrimp And Pasta
Serves: 4
  • 9 Oz. Linguine
  • 1 Lb. Shrimp Peeled, tails removed and deveined
  • ¼ Cup Chicken Broth
  • ⅓ Cup Garlic and Herb Cream Cheese
  • ½ Cup Milk
  • 3 Cloves Garlic, chopped
  • ½ tsp. Salt
  • 1 tsp. Dried Oregano
  1. In 5 quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp.
  2. Cook 3 to 4 minutes or until linguine is tender and shrimp is pink.
  3. Drain and return to Dutch oven; cover and keep warm.
  4. In large skillet, heat chicken broth, cheese, milk, garlic and salt to boiling over medium-high heat.
  5. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
  6. Add linguine and shrimp to sauce in skillet; toss to coat.
  7. Stir in oregano just before serving.
Suggested Wine Pairing Estancia Chardonnay


Aug 27

DIY: Bee & Lady Bug Bird Feeder

DIY: Bee & Lady Bug Hanging Bird Feeder


I have been a nature lover for as long as I can remember. Every morning while I enjoy my cup of tea I watch the birds from my window.Audoban Wild Bird Food Over the years it has become one of my favorite daily pastimes. In addition to appreciating nature, I also enjoy making new DIY crafts that I can share with my friends and family members. This past weekend I took advantage of the weather and made this great DIY Bird Feeder craft, and it has made my morning bird watching an even more enjoyable routine. My birds already love my yard because I use Audubon Wild Bird Food- I swear the birds love this feed the best, and this creative craft compliments Audubon’s 100% Natural Wild Bird Food perfectly.

The best part of this craft is that it is constructed using upcycled coffee cans. Re-purposing the coffee cans that would otherwise be thrown away is a great way to personalize my recycling routine and use my creative abilities!

Throughout the directions and materials list keep in mind what kind of insect you will be making. If you have an idea for a different bug or creature feel free to get creative, purchase different colors of spray paint, and construct that idea too! This craft is especially great for kids to craft with you because they will love to help you refill the feeders with bird seed and then watch the birds alongside you. Great bonding time with the kids or grandkids!

I hope you enjoy creating DIY craft as much as I have enjoyed writing about it. Now pick up your materials, some Audubon Wild Bird Food and have a happy time bird watching!


  •     ScissorsLady Bug Feeder
  •    Wire cutter
  •     Painter’s tape
  •     Drill
  •     Pliers
  •     Utility Knife


  •     1 3/8” Oak Dowel
  •     1 Fiberglass Screen
  •     1 16-Gauge Soft Wire
  •      Old Wire
  •      2 Coffee Cans
  •     1 Black Spray Paint
  •     1 Yellow Spray Paint
  •     1 Red Spray Paint
  •     1 E6000 Glue
  •     Sandpaper


  1. Remove the lids from the coffee can containers and take the paper off the cans.
  2. Drill one small hole in the bottom of each can towards the edge of the rim. Eventually, you will insert the hanging wire needed to hang the feeders into these holes. Drill 2 holes in the side of each can for the wings.
  3. Spray-paint the coffee cans & dowel black. Then set aside to dry.
  4. Cut four pieces of wire and twist them to form circles — these will serve as the wings of your insect. Next, cut four pieces of screen to the same size as the wire circles. Run the wire thru the screen towards the edges similar to the picture, twist the wire end, leave a tail or portion of the wire at the end.
  5. For the bee can, apply painter’s tape where you would like to see black stripes. Likewise, apply circles of tape to the ladybug can where you would Bee Feederlike to place the black spots. Then, apply yellow spray paint to the bee can and red spray paint to the ladybug can. When the paint has dried, remove the painter’s tape. Use sandpaper to rough up the cans for the older/rustic look.
  6. Run old wire through the can and bottom hole you made earlier and back around, twist the wire. Then use this wire to hang up in tree. Next, put wings in holes & twist together. Add a small amount of glue on the outside by the holes to seal.
  7. Cut the plastic lids in half. Cut a small hole on bottom of lid to run the dowel through. Glue dowel in can then glue lid to can.
  8. Fill bee & ladybug full of Audborn wild bird seed and enjoy watching the birds eat!

Coborn’s, Inc. Graphic Designer

Click Here for more articles by Lynell - Crafty Creations by Lynell


Aug 25

Deep Fried Candy Bars

Deep Fried Candy Bars -

Ashley Maurer

Ashley Maurer

With State Fair season right around the corner, now is the perfect time to gear up for it. There are so many different goodies to try when you visit the Fair, but who’s to say you can’t make your very own Fair food at home or work?

A couple of co-workers and I decided to give it a whirl this year and made some deep fried mini candy bars. This recipe was super easy to do and, believe it or not, it was my first time deep-frying. The batter easily covered 2 whole bags of fun size candy bars. We used 1 bag of Snickers and 1 bag of Milky Ways. Needless to say, these didn’t last long at all.

As we were finishing up, one of my coworkers thought it would be fun to take some of the left over batter and deep fry it by itself. The result? Funnel cake! Sprinkle some powdered sugar or add some chocolate syrup on top for an even sweeter treat.

These would be a great treat to put out at any get together since they are quick to make and the fact they are on a stick makes them easy to eat as well.

Here’s how we made them:

Deep Fried Mini Candy Bars Steps www.cobornsblog.comIngredients:
1 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 tablespoon sugar
1 tablespoon brown sugar
1/8 teaspoon salt
1 egg
1/2 cup water
1/2 cup 2% milk
Fun size snickers or milky way candy bars
Oil for deep frying
Wooden skewers
Powdered Sugar

Heat oil in deep fryer to 375°F.
Mix first five ingredients in small bowl. In a larger bowl, mix egg, water and milk.
Add dry ingredients into larger bowl and whisk until moistened.
Dip candy bars into batter and coat evenly.
Carefully drop batter coated candy bars into oil a few at a time.
Fry until golden brown, flipping as needed to cook evenly.
Using tongs, carefully remove bars and drain on paper towels.
Insert wooden skewers into bars.
Dust with powdered sugar if desired.

Have fun and happy frying!

Coborn’s Inc. Graphic Designer


Homemade Made Easy





Aug 23

Weekly Ad Recipe – Italian Style Blue Marlin Steaks

Weekly Ad Recipe - Italian Style Blue Marlin Steaks

I absolutely loved this recipe because it was so quick and easy. The pairing of the onions, garlic, tomatoes and fresh basil put it over the top. I served it over rice with a side of fresh zucchini and summer squash. Enjoy… I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Italian Style Blue Marlin Steaks
Serves: 4
  • 4-6 Oz. Blue Marlin Steaks
  • 4 T. Olive Oil
  • 1 Cup Onion, chopped
  • 4 Garlic Cloves, minced
  • 28 Oz. Can Diced Tomatoes
  • 6 T. Fresh Basil, chopped
  • 2 T. Capers
  • 4 T. Italian Parsley, chopped
  • 1 Cup White Wine
  1. Heat the olive oil in a pan over medium heat and sauté the onions and garlic until the onions soften.
  2. Stir in the tomatoes, basil, capers, parsley and wine and simmer for about 5 minutes.
  3. Place the fish in a baking dish sprayed with cooking spray and pour the tomato mixture over the fish and bake in a 400 degree oven for 12-18 minutes and until internal temperature of fish reaches at least 145 degrees.
Suggested Wine Pairing Chateau Ste Michelle Chardonnay


Aug 20

Layered Taco Dip

Layered Taco Dip

As I am adding the details to this blog, it is a dreary Wednesday. It’s already been a long week of work and I am ready to relax, but of course my day doesn’t end at the 5:00pm hour- we have a potluck to go to tonight. You know I love a good potluck, but I’m burnt out, have a case of the mid-week blues and need an easy recipe. For tonight, I decided to make a taco dip to share. It’s easy, quick, you don’t need a lot of ingredients and it’s always sure to be a hit.

In my recipe I simply top my sour cream, cream cheese, taco seasoning mixture with shredded lettuce, green onions, chopped tomatoes and shredded cheese. That is only because I have a picky family, you could add many more ingredients to this for some extra flavor. For example I’ve tried things like sliced black olives, black beans, chopped jalapeños, sliced avocado, salsa, taco sauce, diced chilies, etc. You get the idea. So be creative, add what you like and serve with your favorite tortilla chips. I hope you enjoy this yummy dish and that you keep calm and carry on through the rest of your work week. Stay strong- the weekend is in sight!

Layered Taco Dip
  • 2 – 1 Oz. Packages Taco Seasoning Mix
  • Shredded Lettuce
  • 16 Oz. Cream Cheese
  • 16 Oz. Sour Cream
  • Shredded Cheddar Cheese
  • 1 Cup Tomatoes, chopped
  • 6 Green Onions, chopped
  1. In a large bowl mix together cream cheese and sour cream. Use electric mixer to obtain a less lumpy texture, or stir by hand to create a cottage cheese texture.
  2. Add both packages of taco seasoning mix.
  3. Spread evenly onto a serving platter.
  4. Evenly layer shredded lettuce, onions, cheese and tomatoes on top of cheese mixture.
Add more layers by using black olives, black beans, chopped jalapenos, sliced avocado, salsa, taco sauce, diced chilies, etc.
You can also season the top of the dip with a Mexican seasoning mix.



Aug 18

DIY Microwavable Heating Pad

DIY Microwavable Heating Pad - Fun with Family with Rebecca


Our family mantra is that some of the best memories are made outside. We’re an active family, enjoying fresh air as much as possible – all year long. Believe it or not, we do don’t even keep our television plugged in. Along with all of our outdoor adventures comes many owies to tend to, from scratches and bruises to deep muscle aches. Years ago, my mom tipped me off on the kid-safe heating pad/ice pack idea of using reusable rice bags; I’ve adapted her recipe into an anti-inflammatory bag of wonder.

DIY Microwavable Heating Pad www.cobornsblog.comThese rice bags are not difficult or expensive to make, but they do take a little time. I have made a simple square one for each of my children, and have given many more shoulder-size rectangles to friends and family. You can use your rice bag as a heating pad by nuking it in the microwave for a couple minutes and you also can keep one in the freezer as an “ice pack.”

Supplies for Shoulder-Size Rice Bag

¼ yard of heavy 100% cotton flannel
¼ yard of heavy 100% cotton flannel in a coordinating color
All-purpose thread to match fabric
Rotary cutter and mat, or sharp scissors
Straight pins
4 cups jasmine rice
1/3 cup whole allspice
1/3 cup cinnamon sticks – busted up into little chunks
1/3 cup black peppercorns
1/3 cup whole cloves


Combine the rice and spices in a bowl and set aside. Then, cut one 9″ x 23″ rectangle from each piece of flannel.

At Your Sewing Machine

1. Pin the fabric rectangles right sides together.
2. Sew all the way around the two long sides and one short side, leaving one short end open for adding rice. Remember to pivot at the corners and to lock your seam at the beginning and end of these seams.
3. Trim the three sides and cut the corners at an angle.
4. Flip the bag right side out again.
5. Fold the bag into thirds and mark with pins.
6. Open the bag and pour a third of the rice mix to fill the first pocket. Note, you want to be able to conform the pad to your neck, so don’t overfill it.
7. Hold the pad up vertically so the rice falls to the bottom of the first pocket you marked earlier with pins. I find it helpful to hold the rice pocket with one hand and guide the fabric as it is sewn using the other hand. This way, little pieces of the rice mixture don’t sneak over and get in the way of your needle. If you need to, you can pin along the line.
8. Sew a vertical line of stitching at the first line to make the bottom pocket.
9. Repeat for the next pocket.
10. Fill the last pocket, then fold the open edges inward and sew the edge shut.

Using Your Rice Bag as a Heating Pad

To use your rice bag as a heating pad, microwave the bag for 1-2 minutes. Test the bag to make sure it’s not too hot, as microwaves vary with how quickly they heat.

Using Your Rice Bag as an Ice Pack

To use your rice bag as an ice pack, simply toss the bag into the freezer for an hour. We keep one in the freezer at all times.

Words to the Wise

You can make any size rice bag you want – simply cut the fabric with a 1” margin. I have made 2”x2” rice bags to use as reusable hand warmers in mittens and boots during the cold snaps of winter.

Be sure to keep the rice bag dry. If it gets wet, your rice will begin to swell and cook and need to be thrown away.

My favorite materials are heavy 100% cotton flannel remnants from our local quilt store, jasmine rice, and a blend of anti-inflammatory herbs from the Bulk Foods section. Alone, whole peppercorn isn’t all that interesting. But when you pair it with allspice, cloves and cinnamon, the combination is incredibly good. It has soothed more achy muscles than I care to remember.
If I could find a way to share how incredibly wonderful this all smells, I would love to send you a whiff through your screen. Once you make your first rice bag, don’t be surprised when you soon find yourself shopping for flannel. These little anti-inflammatory bags of wonder truly are terrific!


Coborn’s, Inc. Communications Manager

Click Here for more articles written by Rebecca. - Fun with Family with Rebecca

Aug 16

Weekly Ad Recipe – Grilled Seasoned Pork Roast

Weekly Ad Recipe - Grilled Seasoned Pork Roast

You couldn’t get a recipe any easier. The spices together set this roast apart from all the rest! Serve with a side of fresh grilled asparagus and you have a very elegant meal to serve. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Grilled Seasoned Pork Roast
Serves: 8
  • 2 tsp. Garlic Powder
  • 1-1/2 tsp. Onion Powder
  • 1 tsp. Salt
  • 2 tsp. Poultry Seasoning
  • 1 tsp. Chili Powder
  • 3 Lb. Boneless Pork Loin Roast
  1. Heat gas or charcoal grill for indirect-heat.
  2. In small bowl, mix all ingredients except roast.
  3. Rub mixture onto all sides of roast.
  4. Place roast, fat side up, on grill for indirect cooking.
  5. Cover grill; cook approximately 1 hour and 30 minutes until internal temperature of pork reaches at least 145 degrees.
  6. Let stand 10 to 15 minutes before slicing.
Suggested Wine Pairing Columbia Crest Grand Estates Chardonnay


Aug 13

Introducing Gluten Free Bakery at Coborn’s!

Introducing Gluten Free Bakery at Coborn's!

There is something new coming to your local Coborn’s and we can’t contain the news any longer! We are excited to announce the opening of our Gluten Free Baking Facility! Located in the heart of Minnesota (St. Cloud), this facility is in a completely separate building from our conventional bakery to ensure there is no cross contact with gluten containing ingredients.

Gluten Free Cookes & Cupcakes - www.cobornsblog.comWith the growing demand for gluten free products and the majority of the current products available sold frozen, it seemed right to us to start a Gluten Free Bakery focused on offering primarily fresh baked goods. Our expert bakers work diligently to create products that are not only gluten free, but taste delicious! The selection of items is sure to please from morning until night. To start the day, there are sugared cake donuts and decadent muffins…with the Double Chocolate Chip being one of my personal favorites! Other muffin flavors include Chocolate Chip, Banana, Blueberry and Cranberry Orange – all melt in your mouth delicious! Lunch/Dinner time brings choices such as hotdog and hamburger buns, or a great slice of bread for a sandwich. Finish off with a tasty cupcake, bar, or cookie. Cupcakes come in both White and Devil’s Food, while the bars include Fudge Brownie and Chocolate Chip flavors. There is also a delightful selection of cookies – Sugar, Raspberry, Chocolate Chip, and Double Chocolate Chip – in two sizes!! Last, but certainly not least, are the frosted cakes available in delectable White and Devil’s Food. The flavors of these items will entice everyone – even those that do not need to eat gluten free.

Gluten Free Breads & Buns - www.cobornsblog.comEnsuring the products taste good is one aspect, but we also want to ensure the safety of our guests. Knowing that even the slightest amount of gluten can be detrimental for some, we are taking additional safeguards to ensure our gluten free claim holds true. Only gluten free ingredients are used along with testing all incoming ingredients as well as our finished products to confirm the absence of gluten.

Come give them a try!  You’ll be glad you did! They will be in our stores starting August 16, 2015.

Aug 11

Fresh Garden Veggie Recipes - Family, Friends & Food with Jayne


Well it’s the second week of August and realization usually kicks in for me that the summer is almost over. Where did it go? And why can’t winter fly by that quickly?

I love to have a garden every year but towards the middle of August, I start to wonder what in the world am I going to do with all the fresh vegetables. I wait for fresh cucumber salad every year and I have them at every meal. Now each time I see a cucumber I scream!! Please no more! I’ve given away cucumbers and tomatoes at work and to all my friends and neighbors and the worst part is they are bringing me their cucumbers and tomatoes now and I don’t have the heart to hurt their feeling by saying no.

I know that if anyone of you has a garden you are in the same situation, looking for a home for those sweet cucumbers and tomatoes.  So I started digging through my recipes and thought I would share a couple of them with you.

Refrigerator Pickles

Refrigerator Pickles
Serves: 24
  • 6-cups thinly sliced cucumbers
  • ½-cup shredded carrots
  • 2-small onions, sliced
  • 1-cup sugar
  • 1-cup white or cider vinegar
  • 2-T. salt
  • 1-T. chopped fresh or 1-tsp dried dill weed
  1. In a mixing bowl layer the cucumbers, onions and carrots. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
  2. Cover and refrigerate at least 24 hours but no longer than 2 weeks.


Balsamic Bruschetta
Serves: 8
  • 8-Roma tomatoes, diced
  • ⅓-cup fresh basil, chopped
  • 2-cloves garlic, minced
  • 1-T. balsamic Vinegar
  • 1-tsp. olive oil
  • ¼-tsp kosher salt
  • ¼-tsp. black pepper
  • ¼-cup shredded Parmesan cheese
  1. In a bowl, toss together the tomatoes, basil and garlic. Mix in the balsamic vinegar, olive oil, kosher salt and pepper. Serve on toasted bread. Sprinkle with shredded Parmesan cheese.

These two recipes are extremely easy and give the cucumbers and tomatoes a variety of different tastes that I so needed.  Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne - Family, Friends and Food with Jayne