Why spend hours simmering chili before the Big Game when you can let Ukrop’s do the work for you? We’ve cooked our chili to perfection so you can spend time taking care of your other party priorities. Take our chili up a notch when you serve it at your Big Game party by creating a buffet of toppings so every guest can make it their own. Some of our favorite chili accompaniments and toppers include:

Ukrop’s Cornbread
Frito’s
Shredded Cheddar Cheese
Shredded Pepper Jack Cheese
A selection of hot sauces
Scallions
Sour Cream
Bacon Bits
Jalapeno Peppers
Saltines

Get a selection of your favorites for a super meal none of your party guests will forget! Click here to order chili from Ukrop’s Catering.

This quick, easy, light dish is a great way to heat up on a cold night. Plus, you’ll receive one entry to win a $2,500 Frozen Food Shopping Spree when you purchase the frozen chopped spinach!

Creamy Chicken & Tortellini Soup
Serves: 6 | Prep Time: 5 minutes | Cook Time: 20 minutes

1 9-ounce package refrigerated whole-wheat cheese tortellini
1 can reduced sodium chicken broth
2 cans 99% fat free cream of chicken soup
1 10-ounce package frozen, chopped spinach, thawed (you can also substitute 1 6-ounce bag fresh, pre-washed baby spinach, chopped)
3 Ukrop’s Kitchen pre-cooked chicken breasts, cut into bite-size pieces or pulled with two forks
2 cups skim milk
½ tsp. dried thyme
Freshly ground black pepper to taste

Boil tortellini in a saucepan, following instructions on the package, but replacing part of the water with chicken broth. Add remaining ingredients to pan and stir to combine. Bring to a boil, cover, then reduce heat and simmer for 10 minutes or until heated through.

We’ve taken a traditional picnic dish, added a few unique toppings and created an indulgent appetizer that’s perfect for serving at your New Year’s Eve party. Just visit our Catering page, order some deviled eggs and pick up the extra toppings when you stop in the store to get your order. This dish is quick, easy and irresistible.

Dressed Up Deviled Eggs
Prep Time: 10 minutes
Yield: 24 egg halves

24 Deviled Eggs from Ukrop’s Kitchen
1 tub Ukrop’s Pimento Cheese
4 cornichons
4 thin slices country ham
Fresh chives, finely chopped, for garnish (optional)

Finely chop cornichons and stir them into pimento cheese. Julienne country ham. Top each deviled egg with a small spoonful pimento cheese and a few slices of country ham. Garnish with fresh chives, if desired. Place on a platter and serve immediately.

Don’t spend your time slaving over a hot oven. Visit Ukrop’s Bakery and let us make all your Christmas treats. You’ll find all sorts of seasonal delights in store including:

Our Famous Rainbow Cookies
This time of year we make them in red and green for a festive twist on a customer favorite.

Butterstar Cookies
Again, we make them in red and green for the holiday season. Pick up a tub to snack on during your holiday celebration.

Christmas Tree Coffee Cakes
Our traditional gooey, delicious coffee cake shaped like a Christmas tree and finished with red and green icing. Serve it after opening gifts on Christmas morning.

Freshly Baked Pies
We’re still using our original Dot’s Pastry Shop recipes! You’ll find Chocolate Fudge, Pecan, Coconut, Lemon Fudge and more.

Elegant Cakes
Check out the bakery case for European-style cakes that will add style to any celebration. Try our Dobosh cake (pictured above) with layers of fudgy frosting, our extra festive Yule Log Cake, or any of the other creations our bakers have cooked up.

Add style to our indulgent dips at your holiday feast by serving them in bread boules. It’s an easy and elegant preparation. You can use any combination of dips and boules you’d like, but we placed our creamy-with-a-hint-spice Buffalo Chicken Dip inside a Ukrop’s Bakery Sourdough Bread Boule, and we put our one-bite-isn’t-enough Spinach and Artichoke Dip with Pepper Jack Cheese inside a Ukrop’s Bakery Asiago Boule.

When you’re ready to make your dish, heat your choice of dip according to the package instructions. Buy 2 containers of dip per boule (you may have some dip leftover, but you can reheat it and refill the boule throughout the night). While dip is heating, carve a circular piece off the top of the bread boule as if you were carving a boule. Set it aside. Then, carefully scrape all the insides from the crust of the boule (If desired you can toast the innards in the oven to make croutons for a later use). Once the dip is hot, scoop it into the boule. Remove excess bread from the top of the boule you cut off earlier and place it on top of the boule, slightly to the side of the opening. Place the boule on a platter and surround it with crackers, pita chips, crudités or your choice of accompaniment. As the dip gets eaten, encourage guests to break off parts of the bread boule and to eat as well.