share. The Brookshire's Blog

Dine-In: Rosemary Crescent Rolls

Rosemary Crescent Rolls
Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 16

1/2 Tbs olive oil
2 garlic cloves
1/2 Tbs rosemary
1/2 cup chopped tomatoes
1/2 (8 oz) pkg Food Club fat-free cream cheese, softened
2 (8 oz) can refrigerate crescent rolls

Preheat oven to 375°F. Spray a cookie sheet with cooking spray. In a skillet, sauté garlic cloves. Add rosemary and chopped tomatoes. In a medium bowl, combine tomato mixture with cream cheese; mix well. Roll crescent roll out a cutting board. Spread cream cheese mixture over crescent rolls and roll dough up. Place rolls in oven for 12 minutes or until golden. Let rolls cool before serving.

Nutritional Information: Calories per Serving: 103, Fat: 3 g (1 g Saturated Fat), Cholesterol: 4 mg, Sodium: 160 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 3 g

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Posted in: Cooking, Dine In

Family Matters: Bringing a New Friend Home

Over the past few months, I have really wanted a new cat. It does not matter if it is a kitten or an adult; I just want a fluffy cat. I am always looking for the perfect cat for me. I have gone to pet stores and have looked on-line but I know that getting a pet can not be an overnight decision; it has to be something that you have planned for.

Before you would bring a new baby into a house you would prepare the house for the baby’s arrival, well you would do the same for your new pet. Make sure you have the proper supplies for the new pet like a food bowl, water bowl, collar, brush and a litter box, if you are getting a cat. The second thing you should do is pet-proof your house. Do a little research, make sure you do not have a plant that could harm your pet and learn about the different foods that could cause harm to your new pet. Also, if you’re getting a puppy or a kitten make sure they can not get a hold of any electrical cords, because they could chew the cord in half. Before getting your family a new pet think about what all you will need for the pet to make the experience less stressful not only on yourself but for the pet too.

Festive Nibbles

Forget sugarplums dancing in your head. One taste of our Bacon Cheese Log, Olive Puffs, Spiced Nuts, Baklava and Pumpkin Spice Cookies, and you’ll see the holidays have never tasted better. Your friends and family will love them, and each recipe is perfect for holiday parties both at home and the office.

For a fun twist to this year’s holiday party, ask your guests to bring their favorite nibbler to the party along with copies of the recipe to hand out. You won’t have to do all the cooking, everyone gets to try delicious new dishes and your guests all leave with a gift. Perfect!

Guest-pleasing & fuss-free nibblers

Bacon Cheese Log

Prep Time: 15 minutes, plus freezing time
Serves: 12

8 – 10 slices bacon
2 (8 oz) pkgs Food Club Reduced-Fat Cream Cheese
1/2 cup blue cheese crumbles or 1 cup cheddar cheese
4 Tbs green onions, chopped
2 cloves garlic, minced

In a skillet, cook bacon until it is crisp. Once bacon has cooled, crumble. In a medium bowl, combine cream cheese, blue cheese, green onions and garlic. Place cream cheese mixture onto wax paper. Roll cream cheese to make a log and then roll log in bacon crumbles. Place wax paper and log into the freezer. Keep log in freezer for one hour or until firm.

Nutritional Information: Calories Per Serving: 173, Fat: 16 g (15 g Saturated Fat), Cholesterol: 52 mg, Sodium: 277 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 5 g

Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 14

1 (1 lb) box frozen phyllo sheets
1/2 cup butter, melted
2 cups walnuts or blanched almonds, finely chopped
1/2 cup powdered sugar
1/2 tsp Food Club Ground Cinnamon
3/4 cup Food Club Sugar
3/4 cup Food Club Honey
1 cup water
1 Tbs lemon juice

Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean, damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1 baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, powdered sugar and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 350° F until brown and crisp, about 30 to 35 minutes.

In a saucepan, combine sugar, honey, water and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until thick. Cool and pour over baklava.

Nutritional Information: Calories Per Serving: 488, Fat: 19 g (5 g Saturated Fat), Cholesterol: 17 mg, Sodium: 311 mg, Carbohydrates: 74 g, Fiber: 2 g, Protein: 9 g

Pumpkin Spice Cookies
Prep Time: 40 minutes
Cook Time: 15 minutes
Serves: 30

2 1/2 cups Food Club Flour
1 tsp Food Club Baking Powder
1 tsp Food Club Baking Soda
2 tsp Food Club Cinnamon
1 tsp Food Club Pumpkin Pie Spice
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1/2 cup Food Club Brown Sugar
1 cup mashed pumpkin
1 egg
1 tsp vanilla extract


4 oz Food Club Fat-Free Cream Cheese (1/2 of 8 oz pkg), softened
2 Tbs 2% milk
2 tsp vanilla extract
2 cups powdered sugar

Preheat oven to 350° F. Spray a cookie sheet with cooking spray. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. In a medium bowl, cream together butter and sugars. Add pumpkin, egg and vanilla. Combine dry ingredients with pumpkin mixture. Place cookie dough onto cookie sheet. Bake for 15 to 20 minutes. In a medium bowl, beat together cream cheese, milk and vanilla extract. Slowly add in powdered sugar. Once mixed well, ice cookies with cream cheese frosting.

Nutritional Information: Calories Per Serving: 151, Fat: 5 g (3 g Saturated Fat), Cholesterol: 19 mg, Sodium: 116 mg, Carbohydrates: 26 g, Fiber: 0 g, Protein: 2 g

Olive Puffs
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 24

1 sheet puff pastry, thawed
1/2 cup shredded 2% cheddar cheese
1/2 tsp cayenne pepper
24 pimento-stuffed olives

Preheat oven to 400° F. Spray a baking sheet with non-stick spray. Roll out puff pastry with a floured rolling pan until thin. Sprinkle cayenne pepper onto dough and press cheddar cheese into dough. Slice dough into 1/2-inch wide slices. Place olive on dough and roll dough to cover olive. Cut dough and pinch at the edge of dough and olive. Place olive puff on baking sheet and bake for 20 minutes.

Nutritional Information: Calories Per Serving: 72, Fat: 5 g (1 g Saturated Fat), Cholesterol: 2 mg, Sodium: 79 mg, Carbohydrates: 5 g, Fiber: 20 g, Protein: 1 g

Spice pecans
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 16

1/4 cup butter
1 lb pecan halves
1/2 cup Food Club Brown Sugar
1 1/2 tsp kosher salt
1 tsp Food Club Cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper

Preheat oven to 275° F. In a saucepan over medium heat, add butter and stir until butter is melted. Stir pecans into melted butter. Pour pecans onto baking sheet and sprinkle with brown sugar, salt, cinnamon, nutmeg and cayenne pepper. Bake in the oven for 20 to 25 minutes.

Nutritional Information: Calories Per Serving: 239, Fat: 23 g (4 g Saturated Fat), Cholesterol: 8 mg, Sodium: 239 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 3 g

The Perfect Pear

Color does not necessarily indicate ripeness. Instead, check the “neck” of the pear, near the stem; if it gives way slightly as you push it gently, the pear is ripe and juicy.

Store unripened pears at room temperature, but place ripe pears in the refrigerator. Cool temperatures will slow ripening and extend the fruit’s shelf life another 3 to 5 days.  

Cranberry Pear Salad
Prep Time: 40 minutes
Serves 4

1 pear, quartered, cored and finely sliced
1 cucumber, peeled, seeded, halved lengthwise and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1/4 cup red onion, julienned
1/2 cup dried cranberries
1 head romaine lettuce, cut into 1/2 pieces (about 3 cups)
1 cup blue cheese, crumbled
1/2 cup pistachios
3 Tbs extra virgin olive oil
3 Tbs red wine vinegar
2 Tbs orange juice
Salt and pepper, to taste

In a large bowl, combine pear, cucumber, bell pepper, onion and cranberries; toss and let stand at room temperature to blend flavors, 5 minutes. Add romaine, blue cheese and pistachios; toss to combine. In a bowl, whisk together olive oil, red wine vinegar and orange juice; pour over salad mixture. Season with salt and pepper and serve.

Nutritional Information: Calories Per Serving: 348, Fat: 26 g (8 g Saturated Fat), Cholesterol: 21 mg, Sodium: 447 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 11 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

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Posted in: Nutrition, Produce

Shop the Sale: Chex Cereal

Chestnuts roasting on an open fire sure sound nice, but who has time for that? Sometimes it’s nice to spend less time in the kitchen so you can enjoy the party. Chex Cereal has always been one of my favorite go-to recipes. You can add just about anything to Chex Cereal and you are ready to go!

After the party, the leftovers make for a nice surprise in the kids’ lunchboxes. Pick up the November issue of Celebrate Cooking Magazine for a free offer from General Mills. Enjoy FREE Chex Cereal (Selected Varieties 12.8 oz To 14.25 oz Box) when you buy TWO General Mills Chex Cereal (Selected Varieties 12.8 oz TO 14.25 oz Box).

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Posted in: Kids, Shop the Sale

Healthy Living: Eating Your Vegetables

We all know that eating fruits and vegetables will lead to a healthy lifestyle. If someone asked you, “Do you eat your recommended amount of fruits and vegetables?” You would probably say, “Well of course I eat my fruits and vegetables…well at least all my fruit.” Fruits are easy to eat because they are sweet and that is what we like as humans, sweet foods, but vegetables on the other hand can be harder to eat. 

When picking a vegetable, pick one that is easy to prepare. For example, baby carrots and celery can be eaten as a snack but if you have to do a lot of work to a vegetable, chances are you end up not eating it. Just remember, keep it simple. 

When coming home from the grocery store, do not hide your vegetables in drawers put them at eye level. If you want to keep your vegetables fresh, you can place them in a glass jar; that way you will be able to see them.  

Product Talk: Brookshire’s Best Honey Crisp Apple Pie!

We are very excited about the launch of our new Brookshire’s Best Honey Crisp Apple Pie!  This is a brand new pie for us this year and is ever so good!  The Honey Crisp apple harkens from an apple breeding program at the University of Minnesota according to the web site:  The site notes that the “Honeycrisp was produced from a 1960 cross of Macoun and Honeygold,” which resulted in a “hardy cultivar with high fruit quality.”  This particular apple has a limited harvest season, which runs from about mid-September to mid-October in the “east central Minnesota area.”  What make these apples so enjoyable are their basic tenants, that being exceptionally crisp and juicy.

For the holiday season, we will be offering this newly developed pie just in time for Thanksgiving.  It has a high percent of apples and just a little bit of slurry that combines for an absolutely sensational pie.  Please let us know what you think of our ‘best’ pie at

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Posted in: Product Talk

Cheesy Mashed Potato Casserole

Cheesy Mashed Potato Casserole

Heat the oven to 325° F. Butter a 1 1/2 quart casserole dish. Place 6 medium potatoes, peeled and quartered in a 3-quart saucepan; cover with cold water. Add 1 TBS of Salt.  Bring to a boil.

Cover, reduce heat and cook for 20 minutes or until fork tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until potatoes are dry. Mash the potatoes with potato masher or mixer.

Add the 1/4 cup melted butter, 1 cup Daisy brand sour cream, 1 cup shredded sharp Cheddar cheese, 2 Tbs fresh chopped chives and 1/2 TSP salt. Mash or stir until mixed well.

Spoon the mixture into a casserole dish. Bake the potatoes for 20 to 25 minutes or until hot. Remove from oven and Sprinkle 1/2 Cup French fried onions and 2 TBS bacon pieces on top.

Return the dish to the oven and bake for an additional 5 minutes.

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Posted in: Cooking

Dine-In: Asparagus and Fettuccine

Asparagus and Fettuccine
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 8

1 (16 oz) pkg Food Club fettuccine noodles
2 Tbs Food Club olive oil
4 chicken breast, boneless, skinless, sliced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup fresh parmesan cheese
1 (12 oz) bag Food Club Steamn’ Easy Asparagus spears

In a pot of boiling water, add fettuccine; cook until al dente. Microwave asparagus according to package instructions. In a skillet, add olive oil and sliced chicken; cook until chicken is no longer pink. Add garlic and tomatoes to skillet. Place noodles on each plate and top with chicken, tomatoes, asparagus, and parmesan cheese.

Nutritional Information:Calories per Serving: 375, Fat: 10 g (3 g Saturated Fat), Cholesterol: 120 mg, Sodium: 176 mg, Carbohydrates: 34 g, Fiber: 1 g, Protein: 37 g

Shop the Sale: New York Strip Steak

New York Strip Steak is featured on the front page of Brookshire’s ad this week.  I’ve already suggested to Karen that she pick up a couple of extra packages from the meat department when she goes shopping tomorrow.

This particular cut of meat is great for grilling, pan frying and broiling.  Karen is always eager to let me do the outdoor grilling, and so far I’ve never ruined a piece of strip steak from Brookshire’s. Strip steak seems to come off my grill flavorful and perfectly tender every time.

Copyright © 2010-2014, Brookshire’s. All rights reserved.
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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