Tallassee Super Foods

12/29/2024

Our management team led by Hollis Mann and Craig Webster are always ready to serve you, our customers! THANK YOU for being a Super Foods customer in 2024 and we will continue to serve you with great customer service and prices in 2025!!

12/28/2024

The holidays may be ending, but your need for canned vegetables goes on! Come see us at Tallassee Super Foods for ALL of your needs at amazing prices!!

12/28/2024

Creamy Baked Mac and Cheese
The Ultimate Comfort Food: Creamy Baked Mac and Cheese
Ingredients:
16 oz Cellentani Noodles or Macaroni Noodles
1 stick Salted Butter, softened and cubed
1 cup Sour Cream
2 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Paprika
8 oz Sharp Cheddar Cheese, shredded
4 oz Monterey Jack Cheese, shredded
12 oz Evaporated Milk
8 oz Velveeta Cheese, cubed
Directions:
Preheat your oven to 350 degrees F.
Boil water in a large saucepan and cook your noodles until soft.
While the noodles are cooking, shred your sharp cheddar and Monterey Jack cheese, then cube 8 ounces of Velveeta cheese. Set these aside.
Next, pour the evaporated milk into a small saucepan and heat over medium heat. Add in the cubed Velveeta and slowly melt the two together.
Drain your pasta noodles and pour them into a greased 9x13 inch oven-safe dish.
Continually stir the Milk/Velveeta sauce until the cheese is melted and combined then remove from heat.
Add the sour cream, butter, salt, onion powder, garlic powder, and paprika to the warm noodles and stir until completely combined.
Next, add half of the shredded Monterey Jack and sharp cheeses to the noodle mixture and slowly pour in the milk Velveeta sauce, stirring all the ingredients in the pan until fully mixed.
Sprinkle on the remaining shredded cheeses to the top of the mac and cheese mixture then bake at 350 degrees F for 20-25 minutes or until golden and bubbly.
Remove the baked mac and cheese from the oven and let stand for 5 minutes before serving.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Servings: 8 servings

12/28/2024

White Chocolate Macadamia Nut Cookies 🍪😋

Ingredients:

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup macadamia nuts, chopped

Directions:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients:

Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract until combined.

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.

Gently fold in the white chocolate chips and chopped macadamia nuts.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies

Tips:
Lightly toast the macadamia nuts before adding them for enhanced flavor.
Chill the dough for 30 minutes for thicker, chewier cookies.

12/28/2024

Tallassee City Schools has had some great employees over the years! Tasha Jeffcoat took this picture of Isaac Williams and Bosie Paulk, two of the best, while they were all shopping in Super Foods Friday night!

12/27/2024

Carrot Bars with Maple Frosting
**Ingredients:**
For the bars:
- 1 cup finely grated carrots
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the maple frosting:
- 1/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of ground cinnamon for garnish
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**Instructions:**
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment paper.
In a large mixing bowl, combine grated carrots, melted butter, brown sugar, egg, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the bars are baking, prepare the frosting. In a medium bowl, beat softened butter and cream cheese until creamy. Add powdered sugar, maple syrup, and vanilla extract, and beat until smooth.
Once the bars are fully cooled, spread the frosting over the top. Garnish with a pinch of ground cinnamon and some carrot shavings if desired.
Cut into squares and serve.
---
**Prep Time:** 15 minutes | **Cooking Time:** 30 minutes | **Total Time:** 45 minutes
**Calories:** 290 kcal per serving | **Servings:** 9 bars

12/27/2024

Crispy Funnel Cake Sticks 😋

Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1 teaspoon vanilla extract
Vegetable oil for frying
Powdered sugar for dusting

Directions:

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, whisk milk, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Heat about 2 inches of vegetable oil in a deep skillet or pot to 375°F (190°C).

Pour the batter into a squeeze bottle or piping bag with a narrow tip. Pipe the batter into the hot oil in 3–4-inch sticks, working in batches.

Fry for 1–2 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.

Dust with powdered sugar before serving. Enjoy warm!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 190 kcal | Servings: 6 servings

Tips:
Use a squeeze bottle for more control when piping the batter into the oil.
Test oil temperature with a drop of batter—it should sizzle and float immediately.

12/27/2024

Cheesy Taco Breadsticks Recipe

Ingredients

1 small onion, finely chopped
1 tbsp minced garlic
1 lb ground beef
2 tbsp taco seasoning
1 lb pizza dough, rolled thin into a rectangle
1 cup shredded Mexican cheese blend
1 tbsp olive oil
Salsa and guacamole, for dipping
Directions

Heat a skillet over medium heat, cook onion and garlic until fragrant and softened.
Add beef and taco seasoning, cooking until no longer pink. Cool slightly.
Preheat oven to 425°F (220°C).
Roll out pizza dough and divide into 5 even strips.
Place beef mixture along the center of each strip and sprinkle with cheese.
Fold and pinch edges to seal.
Brush tops with olive oil and arrange on a baking tray.
Bake 10 minutes, top with extra cheese, and bake 5 more minutes until golden brown.
Serve with salsa and guacamole for dipping.
Servings: 5

12/27/2024

This Christmas Tree Cake Cheesecake will be the highlight of any holiday party! To get the recipe, visit our website by following the link below.

https://brnw.ch/21wPxql

12/27/2024

Vanilla Pudding Cinnamon Rolls
Ingredients:
Rolls:
½ cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
3.5 ounce package instant vanilla pudding (see note)
½ cup (113 g) butter, melted
2 large eggs
1 teaspoon salt
6 to 7 cups (852 to 994 g) all-purpose flour
Filling:
1 cup (227 g) butter, softened to room temperature
2 cups (424 g) brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces (227 g) cream cheese
½ cup (113 g) butter, softened to room temperature
1 teaspoon vanilla
3 cups (342 g) confectioner’s sugar
2-3 tablespoons milk
Instructions:
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In a large bowl (or in the bowl of a stand mixer fitted with the dough hook), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl.
Cover the dough and let rise until doubled (if using boxed pudding, it may take quite a while to double because of the cold milk – see note below).
Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.
For the filling: in a small bowl, mix together brown sugar and cinnamon. Sprinkle over the top of the buttered dough. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
Place on lightly greased cookie sheet about an inch apart. Cover and let rise until double again.
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

12/27/2024

Garlic Butter Chicken Bites with Creamy Parmesan Pasta
Full recipe 👇 💬

12/27/2024

12/27/2024

No-Bake Caramel Pretzel Crack Bars 🍫🥨

Ingredients:

2 cups crushed pretzels
1 cup caramel sauce
1/2 cup peanut butter
1/4 cup brown sugar
1/2 cup unsalted butter
2 cups semi-sweet chocolate chips
1/4 cup heavy cream
1 teaspoon sea salt

Directions:

Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring until smooth.
Add the peanut butter and caramel sauce to the pan, mixing until fully combined.
Remove from heat and stir in the crushed pretzels until evenly coated.
Pour the mixture into the prepared pan, spreading it into an even layer.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth.
Pour the chocolate mixture over the pretzel layer and spread evenly.
Sprinkle the top with sea salt. Chill in the refrigerator for 2-3 hours or until fully set.
Once firm, lift the bars out of the pan using the parchment overhang and cut into squares.

Prep Time: 10 minutes | Chill Time: 2-3 hours | Total Time: ~3 hours
Kcal: 320 kcal | Servings: 12 bars

Tips:
Use mini pretzels for easier crushing and consistent texture.
Add chopped nuts or coconut for extra crunch and flavor.

12/27/2024

🍫 Reese's Peanut Butter Cup Roll Cake 🥜✨
Indulge in the perfect combination of chocolate and peanut butter with this soft, rolled cake filled with creamy peanut butter frosting and topped with mini chocolate chips. A dessert dream for peanut butter lovers!
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup granulated sugar
1… See more

12/27/2024

Peanut Butter Balls - with RICE KRISPIES
Ingredients:
1 cup creamy peanut butter
¼ cup butter softened
1 cup powdered sugar
2 cups Rice Krispies cereal slightly crushed
2 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening
Instructions:
Line a baking sheet with parchment paper or waxed paper.
In a large mixing bowl, cream together the peanut butter, butter, and powdered sugar. Stir in the Rice Krispies until well combined.
Shape the mixture into small bite-sized balls, place on the prepared cookie sheet, and chill in the refrigerator for at least 30 minutes.
Pour the chocolate chips and shortening into In a medium microwave-safe bowl. Heat for 1 minute and stir, then continue heating in 20 second intervals, stirring well after each interval until chocolate is melted. Stir until completely smooth.
Dip the chilled peanut butter balls into the melted chocolate and place back on the cookie sheet. Chill until the chocolate is firm.

12/27/2024

Goodbyes are never easy. Thank you all from the bottom of our hearts ❤️

12/27/2024