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Pumpkin Pie PuddingI love all things fall!

Changing colors (such as they are in the Deep South), crisp air, football games, camping, bonfires, s’mores and all things pumpkin.

It seems the pumpkin phenomenon is growing year by year. Pumpkin spice coffee, pumpkin pies, pumpkin crepes, creme brulee, soups, muffins, cakes, breads and so on. If you can name it, you can probably make it with pumpkin, but I’d never seen a pumpkin pudding until now! I made this one Friday night to finish off a date night in!

Pumpkin Pie Pudding 

1/2 cup sugar, divided
2 Tbsp cornstarch
1 3/4 cups 1% low fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground nutmeg
cooking spray
1/4 cup chopped walnuts
dash of sea salt
1/4 cup heavy whipping cream

Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly: bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. 

Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly. (Do not boil.) Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet; cool completely. Coarsely chop nuts.

Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Nutritional Information: Calories Per Serving: 265, Calories from Fat: 89, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 62 mg, Sodium: 182 mg, Carbohydrates: 38 g, Fiber: 2 g, Sugar: 32 g, Protein: 8 g.

View this recipe to print or add items to My Shopping List.

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Posted in: Cooking, Dine In


BabyA friend of mine had a baby about six weeks ago, and her Facebook posts for the first two weeks were pure bliss: sweet baby sounds, sleepy baby pictures, snuggling baby pictures and sheer happiness.

Then, the crying started, and it didn’t stop.

She took the sweet little thing to the doctor because she was getting just as distressed as the baby was. Her pediatrician diagnosed her little one with colic. Colic is often defined as crying more than three hours a day, three days a week for more than three weeks in an otherwise well-fed, healthy baby. Between 5 and 25 percent of babies are diagnosed with colic.

It’s excruciating. I should know. My younger son was what doctors called “colicky.” From about 4 to 7 p.m. each night, he screamed. I could only hold him positioned with his belly over my left (never the right) collarbone to ease the screaming. Let me just tell you, this was not an easy position to maintain with a 10-pound baby and a 17-month-old who needed to be fed, bathed and snuggled during this particular time period.

The good thing about colic is that it goes away. The bad thing is that there’s not a lot you can do about it. My doctor prescribed gas drops for my son. They sort of helped…and sort of didn’t. I changed my diet because I was nursing. That didn’t really help either. We just had to wait it out.

The good news is that we survived.

You will, too.

Tip 0-6 months: Don’t ever think your baby is too young to be read to. Read him a book every day and cuddle while you do. He loves the sound of your voice and the proximity to your body.


Food Club Parchment PaperNever ever underestimate the importance of parchment paper.

Have you ever made candy without it and ended up scraping a sticky, hardened mess off your supposedly non-stick baking sheet? I have many times.

Food Club Parchment Paper to the rescue! It’s papery on one side and a little waxy on the other (but not nearly enough to affect your food). Lining your pan with parchment paper makes cleanup a snap and removing food a breeze!

Try it with this delicious sweet and salty treat today.

Salted Caramel Pretzel Bark

2 sticks butter
1 cup light brown sugar
1 bag pretzels (You’ll use about 3/4 of the bag)
12 oz chocolate chips
sea salt for sprinkling

Preheat the oven to 400° F.

Line a large bar pan with parchment paper and cover with pretzels.

In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stirring occasionally, let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil; you will have sticky goo that is no good. When you have a nice, brown caramel, pour it over the pretzels slowly and evenly. You can then use a spatula to spread it out; you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Let stand for two minutes.

Use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

View this recipe to print or add items to My Shopping List.

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Posted in: Product Talk


BabySeven to 12 months is the perfect time to introduce a sippy cup.

First things first: buy ones with lids that fit tightly.

Second thing: buy ones with lids that fit tightly.

Now that we’re clear on that, sterilize all parts of the sippy cup before you give it to baby for the first time. After subsequent uses, don’t forget to take the sippy cup all the way apart, removing the rubber stoppers and washing them separately each time. I may or may not be able to speak from experience that if you leave the rubber stopper in too many times between washings, it gets a little funky.

Start baby out with a little water, and let him just go to town with the cup. He may not be able to hold it still at first, and he may hit everything but his mouth. He may also not understand how to tip the cup back to drink from it. It’s OK if he needs a little help.

At the same time I introduced the sippy cup, I introduced the “sports bottle” type cup with a thick straw. Now, developmentally, babies aren’t supposed to be able to use a straw that early, but I never understood that. They can suck, right? My boys learned to use a sippy cup and a straw cup simultaneously with no problems.

As they grow, they’ll become more coordinated. By the time they turn one, they should have the sippy cup mastered!

Tip 7-12 months: It’s getting colder, so keep socks on baby’s feet. At this age, they may be learning to stand or walk, so buy socks with the great rubber grips on the bottom to help traction.

Shop the Sale: Slow Cooker Chicken Parmesan

Chicken ParmesanGrowing up, one of my favorite foods was chicken parmesan. I’d get to help my mom as she pounded the boneless, skinless chicken breasts to a thin filet, then dredge them in buttermilk, bread crumbs, more buttermilk, more bread crumbs and fry them quickly, adding cheese and sauce after the chicken cooked thoroughly.

It was delicious but a bit painstaking, if I’m being honest. In addition, the house smelled like fried food for days after, and again being honest, I can’t stand that smell.

This version is much less labor-intensive and just as yummy, with the added bonus of your house smelling heavenly when you come home from work! The icing on the cake is that Brookshire’s boneless, skinless chicken breasts or tenders (you can use either) are on sale this week!

Slow Cooker Chicken Parmesan

2-4 boneless, skinless chicken breast halves
1/2 cup Italian seasoned bread crumbs
1/4 cup parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 Tbsp olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 tablespoon of olive oil into the bottom of your slow cooker.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish.
Dip the chicken into the egg then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces into the bottom of the slow cooker.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low heat for 5-6 hours or on high heat for 3 hours.
Serve with your favorite pasta.

Nutritional Information: Calories Per Serving: 310, Calories from Fat: 117, Fat: 13 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 638 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 3 g, Protein: 42 g

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Posted in: Shop the Sale

Product Talk: Pumpkins

PumpkinsWhen you walk up to your local Brookshire’s these days, you’ll be seeing orange. Pumpkins, that is, vast expanses of these beautiful harbingers of Halloween.

Whether you buy your pumpkin now or next week, there’s an easy way to help it last longer once you carve it out for your harvest party or trick-or-treating.

After you cut into your pumpkin and scoop out the insides (don’t forget to toast the seeds tossed with a little olive oil and sea salt), dip your pumpkin into a large container of water and bleach at the ratio of 1 teaspoon of bleach per one gallon of water.

The bleach will help kill bacteria and help your pumpkin last longer.

Dry your pumpkin upside down.

After it’s dry, add two tablespoons of vinegar and one teaspoon of lemon juice to a quart of water. Brush inside your pumpkin to keep it fresh for a much longer time.

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Posted in: Product Talk


Slow Cooker Hot ChocolateWe don’t have a fancy back porch, but we do have a large covered area, a nice table and chairs, and a chiminea that has housed many fall and winter fires.

One of our favorite things to do is have people over for the aforementioned porch parties. We grill, or bring snacks, light a fire and stay up way too late talking and laughing loudly.

I saw this recipe for slow cooker hot chocolate and know it’ll be a welcome addition to cold nights on the back porch.

Slow Cooker Hot Chocolate
Serves 6

5 cups milk
1/2 cup Hershey’s Cocoa
1/2 cup white sugar
1 cup hot water

Combine cocoa, sugar and hot water in a large pan. Stir and bring to a gentle boil. Transfer mixture to slow cooker and add milk. Stir, then cook on high for 2 hours (or low for 4 hours), or until hot. Pour into mugs then top with whipped cream and sprinkles.

Nutritional Information: Calories Per Serving: 183, Calories from Fat: 46, Fat: 5 g (3 g Saturated Fat), Cholesterol: 17 mg, Sodium: 99 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 26 g, Protein: 8 g.

View this recipe to print or add items to My Shopping List.

Family Matters: Happy Birthday to Me

Birthday CakeLast Thursday was my birthday.

Never being one for trying to hide my age, I’ll just go ahead and tell you that I turned 41.

Age is just a number, after all.

Truth be told, I love being 41 more than I loved being 21. I was too tired to remember 31; I had two kids under age 2 then.

Finally at 41, as opposed to 21, I love myself. It doesn’t matter that my thighs are a little heavier, the grays in my hair are a little more numerous or that my laugh lines are really wrinkles. I like me. It took a long time to get to that place. It hasn’t been an easy journey. I’m my own biggest critic. I feel guilty about pretty much everything, and I spend way too much time obsessing about how to control each nuance of my life. Now, at 41, I can look in the mirror and see a friend. I see someone who works really hard. I see a good mom (oh yeah, I make parenting mistakes all the time, but I have to give my children fodder for their future therapy, after all). I see a great friend and the decent person I try to be (yeah, I have also made mistakes there, but I can also say I’ve learned from them). I see someone who doesn’t try to stifle their intelligence but doesn’t lord it over anyone either. I see a person who has thrown all of herself into her children. I see a tireless (or is that tired??) volunteer. I see someone who can finally take a compliment (most of the time). I also see someone who values her own worth. I didn’t see any of that at 21. I saw fat, flab, insecurities and a person who did not love herself as much as she wanted others to love her.

I like being 41; it’s going to be a happy year.

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Posted in: Family Matters

Healthy Living: Airborne


Cold and flu season is upon us and “ain’t nobody got time” for getting sick.

I’d much rather prevent a cold than try to tackle it once the sniffles, sneezes, aches and pains have set in.

Airborne is a great product that helps boost your immune system as it fights attacks from colds and viruses. Airborne products contain key vitamins and minerals plus natural herbs that support immune health, including vitamin C, vitamin E, vitamin A, zinc, selenium, manganese and magnesium. All of this, coupled with a good diet and regular exercise, help keep you healthy at ANY time of year.

Airborne comes in various forms: dissolvable, chewable, gummy and more. It tastes great and is easy to use.

So, what do you choose: staying healthy or struggling to get healthy?

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Posted in: Healthy Living

Shop the Sale: Boneless Chuck Roast with Bourbon and Coke

ChuckRoastSunday roast is a classic, but have you ever made one on the grill? With a twist on a popular Southern drink?

Don’t worry. The alcohol burns off when you cook it, but the flavors imparted by the sweet of the Coke and the sour of the bourbon meld together to make a beautifully caramelized crust on this boneless chuck roast, which is on sale this week at Brookshire’s.

Boneless Chuck Roast with Bourbon and Coke

2 1/2 lbs boneless chuck roast
1 (12 oz) can Coke (not diet)
3 oz bourbon
1 Tbsp vegetable oil
6 cloves garlic, minced or pressed
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp mustard seeds
1 tsp caraway seeds
1/2 tsp allspice berries
kosher salt and freshly ground black pepper, to taste

Place chuck roast in a 1-gallon zippered-top plastic bag.

Combine remaining ingredients in medium-sized bowl, pour into bag, seal and let marinate in refrigerator 2 to 3 hours, turning bag once or twice.

Preheat grill with all burners on high heat for 10 minutes with lid down.

With all burners still on high heat, place chuck on grill, close lid and sear 5 minutes per side.

After searing, turn all burners to medium heat. Close lid and cook roast another 6 to 8 minutes for medium-rare, turning once midway through.

Remove steak to platter, loosely tent with aluminum foil and let rest 10 minutes before slicing.

Nutritional Information: Calories Per Serving: 1491, Calories from Fat: 431, Fat: 48 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 187 mg, Sodium: 342 mg, Carbohydrates: 219 g, Fiber: 1 g, Sugar: 1 g, Protein: 53 g

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Posted in: Shop the Sale

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The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

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