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Shop the Sale: Pizza Chicken


If left to their own devices, my boys would eat pizza for every meal, every day.  I can only imagine when they grow up and go off to college or get a job, or whatever they do that puts them out on their own, they’ll eat pizza every opportunity they can.  I, however, cannot and will not eat pizza that often, but I do try to incorporate the flavors into other dishes.

Thus “Pizza Chicken” was born. I make this in the slow cooker so it’s ready when we get home from school/work/karate on Tuesday nights. You could serve it over pasta if you wanted; I usually let it stand on its own with a side salad.

Chicken is on sale this week at Brookshire’s – making it easy and affordable to get this meal on the table in no time!

My Boys’ Pizza Chicken

Ingredients:
4 boneless, skinless chicken breasts
4 oz turkey pepperoni, chopped
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic, minced
2 oz shredded mozzarella cheese

Directions:
Combine all ingredients except cheese in slow cooker. Cook on low for 8 hours, or high for 5 to 6 hours. Right before serving, sprinkle with cheese. Let melt. Serve immediately.

Nutritional Information: Calories: 613 Calories from Fat: 175 Total Fat: 19 g Cholesterol: 175 mg Sodium: 1729 mg,Total Carbohydrates: 52 g, Dietary Fiber: 14 g, Protein: 66 g



Healthy Living: Roasted Brussel Sprouts


Although it’s only early December, we probably all have a few more big meals under our belts than we’d want to.

I am also guessing that most of us are already thinking about New Year’s resolutions, and getting healthier, blah, blah, blah. Pass the shortbread.  But in all seriousness, there are so many delicious foods that are good for you, too.  And healthy.

Brussel sprouts are one of them.

NO! COME BACK! DO NOT NAVIGATE AWAY FROM THIS PAGE.

I’m being serious.

Brussel sprouts get a bad rep.

I’m not really sure how, to be honest, although they can be a little chewy if cooked improperly. Never fear, it’s time to make peace with this miniature member of the cabbage family.

Brussel sprouts, as with broccoli, contain sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying do not result in significant loss.

Brussel sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

They are loaded in vitamin K.

So eat some.

Now.

Roasted Brussel Sprouts
Serves 4

Ingredients:
3 Tbs balsamic vinegar
Dash salt and pepper, to taste
3 Tbs olive oil
2-3 cups brussels sprouts, sliced in half 

Directions:
Pre-heat oven to 375° F.

Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussel sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.

Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

Nutritional Information: Calories Per Serving: 44, Calories from Fat: 32,Total Fat: 4 g, Cholesterol: l0 mg,Sodium: 6 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g



Product Talk: Hominy


I never had hominy until I made a cooking mistake. In a hurry at the grocery store one night, I grabbed hominy off the shelf instead of the ingredient I needed for a soup. When I got home and realized my mistake, it was too late to run back to the store and get the correct ingredient.

I opened the can of  hominy, drained it, fished out a piece and popped it in my mouth.“This will do,” I thought, and emptied the can into my soup. It was a hit.

Hominy is essentially kernels of corn which are soaked in an alkali solution of either lime or lye.

The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. It’s safe to eat, don’t worry!

Hominy can be made with either white or yellow corn, specifically maize, which is the type of corn used in making cornmeal and other grain products. Hominy can be ground into grits or used in soups, stews, casseroles, baking and breakfast dishes.

I love the taste and texture. Softer than corn, but chewier than a potato or pasta, hominy adds a texture to soups and stews that I find very appealing.

Hominy generally comes in a can. This is even better because this is the last week to participate in the Brookshire’s 2012 Spirit of Christmas Food Drive. Customers can help by donating non-perishable food items in the designated bin or by purchasing a scan coupon at checkstands in our stores. All contributions will go to the food drive. Brookshire’s partners with service organizations and volunteers to provide a box of food for local households screened by local agencies. In addition, our company matches each box with a free baking hen. 

So when you’re in Brookshire’s this week, grab a can of hominy for you, and one for the food drive.

Pork and Hominy Chili
Serves 4

Ingredients:
2 tsp canola oil
8 oz boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 tsp bottled minced garlic
1 Tbs chili powder
2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5 oz) can golden hominy, rinsed and drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 (14 oz) can fat-free, less-sodium chicken broth
1/4 cup light sour cream

Directions:
Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.

Nutritional Information: Calories Per Serving: 238, Fat: 8 g, Protein: 18 g, Carbohydrate: 25 g, Fiber: 5 g, Cholesterol: 33 mg, Iron: 2 mg, Sodium: 650 mg, Calcium: 61 mg

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Posted in: Product Talk


Dine-In: Chicken Soup and Mexican Corn Bread


I’m one of those people who could eat soup every day, even when it’s hot as blazes outside in the summer. And yes, I do like chilled soups, such as gazpacho, but I’m really talking about hot soups. There’s just something comforting about a bowl of soup and a hunk of corn bread that very few other foods can do for me. I may be wearing a tank top and flip flops, but I still like my soups no matter what the weather!

But as a mother of two big teenage sons, soup just isn’t on our radar as much as I like, unless of course it is an appetizer or filled with hearty, filling ingredients. It’s kind of a running joke now in our home that the boys are used to me answering the “what’s for dinner” question with “You’re gonna love it! Soup!”

So far I don’t think they’ve been disappointed yet, as I do my best to remember quantity is a key ingredient when you are a growing teenage boy. And they usually offer me a big smile when they see the soup bowls coming with a hunk of Mexican corn bread and honey butter.

Enjoy! 

Southwestern Chicken Soup
Serves 4

Ingredients: 
1 (12 oz) jar salsa verde
3 cups cooked diced chicken
1 (15 oz) can white beans or black beans, drained
3 cups chicken broth
1 tsp ground cumin
2 green onions, chopped
1/2 cup sour cream
2 cups tortilla chips, crushed

Directions:
Empty salsa into a large saucepan. Cook for 2 minutes over medium-high heat. Add chicken, beans, broth and cumin. Bring to a boil, then immediately lower heat to a simmer. Cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of green onions, a spoonful of sour cream, and crushed tortilla chips.  

Nutritional Information: Calories Per Serving: 630, Fat: 11 g, Sodium: 1183 mg, Carbohydrates: 72 g, Protein: 61 g 

Mexican Corn Bread

 Ingredients:
1 cup cornmeal
1 cup buttermilk
1 cup flour
3 Tbs sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup grated cheddar cheese
2 eggs
4 Tbs shortening
1 chopped onion
1 (15.25 oz) can whole kernel corn, drained
1 cup chopped green and red chiles

Directions:
Preheat oven to 350º F. Spray an 8×8-inch pan with nonstick spray. Combine cornmeal and buttermilk and let stand 5 minutes. In a separate bowl, combine dry ingredients. Stir in cheese, eggs, shortening, onion, corn and chiles. Stir buttermilk mixture into batter. Bake for 20 to 25 minutes. Serves 16.

Nutritional Information: Calories: 154, Total Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 31 mg, Sodium: 258 mg, Total Carbohydrate: 20 g, Dietary Fiber: 1 g, Protein: 3 g

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Posted in: Dine In


ASK LEIGH


Question: I bought a bag of frozen shrimp the other day at Brookshire’s. Do you have any suggestions besides boiling the shrimp and eating with cocktail sauce?

Answer: This is perfect timing because I just spent the day in Mabank at the new Brookshire’s store grilling shrimp all day for the Grand Opening! The customers LOVED this recipe and it’s super easy to prepare. If you don’t have a grill, don’t worry…it works just wonderfully in a hot skillet too!

The grapefruit juice gives the shrimp and sauce a wonderful citrusy flavor, but it’s not too strong at all. This recipe is was in our November Celebrate Cooking magazine, and it’s one I will make again for sure!

Grilled Shrimp with Grapefruit Barbecue Sauce

Ingredients:
3/4 cup grapefruit juice
1/4 cup ketchup
1 Tbs Dijon mustard
1 Tbs Food Club Light Brown Sugar
1 tsp chili powder
1 tsp ground cumin
1 Tbs Food Club Olive Oil
1 tsp liquid smoke
3 lbs jumbo shrimp, peeled and deveined
2 cups cooked rice
Skewers

Directions:
Heat grill or stovetop grill over medium-high heat. In a shallow dish whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on skewers. Brush grill or grill pan with oil. Place shrimp on grill and cook 2 minute per side, or until bright pink and cooked through. Brush constantly with barbeque sauce while cooking. Serve with rice if desired.

Nutritional Information:  Calories Per Serving: 654, Fat: 5 g (1 g Saturated Fat), Cholesterol: 699 mg, Sodium: 4173 mg, Carbohydrates: 84 g, Fiber: 2 g, Protein: 68 g

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Posted in: Seafood


Family Matters: Baby Wearing


When I had my first son, I knew everything about parenting.

Cough.

Choke.

Snort.

Sputter.

OK, I didn’t. I didn’t know a thing.

Phew. There, I admitted it.

But when I had my second son, 17 months later, I knew all there was to know about parenting.

**crickets**

Busted.

I’m not going to pretend I knew everything then, either, but I did do things a bit differently with son number 2 than I had with son number 1.

One of the biggest things I did differently was embrace babywearing.

What’s that, you ask?

Babywearing simply means holding or carrying a baby or young child using a cloth baby carrier.

My friends wanted to buy me a ticket to Woodstock and make sure I had some recycled sandals.

It’s not like that at all, people!

And truth be told, it was as much as having my hands free for my 17-month old as it was having my newborn up close next to my body. We called my sling, the cloth wrap I wore Luke in, the “papoose.” Luke was often not happy at all if he wasn’t in the blue denim sling I wore him in for hours and hours every day.

(Before you argue with me, he’s 9 and has no attachment issues, thank you very much)

Experts say some of the benefits of baby wearing include:

• Happy Babies. It’s true carried babies cry less! In a study published in the journal Pediatrics, researchers found that babywearing for three hours a day reduced infant crying by 43 percent overall and 54 percent during evening hours.

• Healthy Babies. Premature babies and babies with special needs often enter the world with fragile nervous systems. When a baby rides in a sling attached to his mother, he is in tune with the rhythm of her breathing, the sound of her heartbeat, and the movements his mother makes—walking, bending, and reaching. This stimulation helps him to regulate his own physical responses. Research has even shown that premature babies who are touched and held gain weight faster and are healthier than babies who are not.

• Confident Parents. A large part of feeling confident as a parent is the ability to read our babies’ cues successfully. Holding our babies close in a sling allows us to become finely attuned to their movements, gestures, and facial expressions. Every time a baby is able to let us know that she is hungry, bored, or wet without having to cry, her trust in us is increased, her learning is enhanced, and our own confidence is reinforced. This cycle of positive interaction deepens the mutual attachment between parent and child, and is especially beneficial for mothers who are at risk for or suffering from postpartum depression.

• Loving Caregivers. Baby carriers are a great bonding tool for fathers, grandparents, adoptive parents, babysitters, and other caregivers. Imagine a new father going for a walk with his baby in a sling. The baby is becoming used to his voice, heartbeat, movements, and facial expressions, and the two are forging a strong attachment of their own. Baby carriers are beneficial for every adult in a baby’s life. Cuddling up close in the sling is a wonderful way to get to know the baby in your life, and for the baby to get to know you.

•Comfort and Convenience. With the help of a good carrier, you can take care of older children or do chores without frequent interruptions from an anxious or distressed infant—which helps reduce sibling rivalry. Baby carriers are also wonderful to use with older babies and toddlers; you can save those arms and go where strollers can’t. Climbing stairs, hiking, and navigating crowded airports all can be done with ease when you use a well-designed baby carrier.

But of course, never put safety second.

Some tips:

Make sure your baby can breathe. Baby carriers allow parents to be hands-free to do other things, but you must always remain active in caring for your child. No baby carrier can ensure that your baby always has an open airway; that’s your job.

1. Never allow a baby to be carried, held, or placed in such a way that his chin is curled against his chest. This rule applies to babies being held in arms, in baby carriers, in infant car seats, or in any other kind of seat or situation. This position can restrict the baby’s ability to breathe. Newborns lack the muscle control to open their airways. They need good back support in carriers so that they don’t slump into the chin-to-chest position.

2. Never allow a baby’s head and face to be covered with fabric. Covering a baby’s head and face can cause her to “rebreathe” the same air, which is a dangerous situation. Also, covering her head and face keeps you from being able to check on her. Always make sure your baby has plenty of airflow. Check on her frequently.

3. Never jog, run, jump on a trampoline, or do any other activity that subjects your baby to similar shaking or bouncing motion. “This motion can do damage to the baby’s neck, spine and/or brain,” explains the American Chiropractic Association.

4. Never use a baby carrier when riding in a car. Soft baby carriers provide none of the protection that car seats provide.

5. Use only carriers that are appropriate for your baby’s age and weight. For example, frame backpacks can be useful for hiking with older babies and toddlers but aren’t appropriate for babies who can’t sit unassisted for extended periods. Front packs usually have a weight range of eight to 20 pounds; smaller babies may slip out of the carrier, and larger babies will almost certainly cause back discomfort for the person using the carrier.

Baby wearing was such a great experience for us that I highly recommend you try it. Bottom line, you have to do what works for you.



Shop the Sale: Roast Pork Loin With Garlic and Rosemary


I can remember the precise moment I fell in love with rosemary. 

It was in Germany, in the fall of 1994, just after I moved to the country for what would be a three-and-a-half year adventure.  My birthday fell three weeks after I moved overseas, far away from family and friends. I didn’t speak the language and, truth be told, I felt pretty alone at first. 

All government employees – and soldiers – were required to take a two-week German language immersion course upon arrival in Germany. Our teacher was Greta, and she looked like she just dropped out of an ad for the German National Tourism Board. She was robust and no-nonsense, but very kind, patient and funny. 

When she discovered it was my birthday, the second to last day of the class, she invited us all to bring treats for lunch and she would provide the main course. 

When she walked into that classroom that morning, bearing a large platter covered with a soft towel, I was hooked. 

The smell of rosemary wafted from under the towel and permeated the classroom throughout the morning’s lesson. Mine wasn’t the only stomach growling in eager anticipation of the mid-day meal.

When our clumsy lessons finally wrapped up for the day and we reconvened at the work table – transformed into the lunch table – and Greta uncovered that platter, I knew I was in love.

She’d prepared a roast pork loin with rosemary and garlic. Although I’d had rosemary in other dishes, Greta had used entire fresh sprigs of what is now my favorite herb and skewered them into the pork like wands. The effect was stronger than what it would have been if she’d just chopped the leaves and the woodsy flavor carried through the entire roast.

Pork tenderloin is on sale this week at Brookshire’s, and I know one girl who will be recreating this magical dish in her own (American) kitchen.

Roast Pork Loin with Garlic and Rosemary

Serves 8

Ingredients:
4 large garlic cloves, pressed
4 tsp chopped fresh rosemary or 2 tsp dried
1 1/2 tsp coarse salt
1/2 tsp ground black pepper
1 (2 1/2 lb) boneless pork loin roast, well-trimmed
Fresh rosemary sprigs (optional)

Directions:
Preheat oven to 400° F. Line 13×9-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155° F, about 25 minutes longer. Remove from oven; let stand 10 minutes. 

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Nutritional Information: Calories Per Serving: 200, Total Fat: 7 g, Cholesterol: 100 mg, Protein: 27 g, Sodium: 246 mg, Fiber: 0 g.



Healthy Living: Holiday Calorie Savers


Many people around the holiday season start to notice their clothing getting a little snug. With all the Christmas parties full of rich foods and sweet treats those extra pounds tend to just sneak right up on us. Not to mention we just celebrated a holiday that is centered around a feast, Thanksgiving. With simple substitutions and an eye for smart choices you can survive the holiday season by leaving those extra few pounds behind.  

Who doesn’t love homemade cake around Christmas time? When baking your family’s favorite cake, cut the calories by reducing the oil. If your cake recipe calls for 1 cup of oil you can get away with just using 2/3 cup. If you’re feeling brave substitute the oil with unsweetened applesauce. Not only will this cut the calories, but it will also cut down on the fat. 

Sometimes those sweet treats are a little too sweet. Reduce the amount of sugar in your recipe by 1/4 to 1/2 cup. A simple tip when using sweetener is for every cup of flour you should have 1/4 cup sweetener. If you’re worried about the flavor, add a little more cinnamon or vanilla to your recipe. If you want to replace the sugar in your recipe with a sweetener, like agave nectar, replace every cup of sugar with 2/3 cup agave nectar. 

Get sneaky by adding more nutrients to your sweet treats. Make black bean brownies or brownies with pureed pumpkin, applesauce or mashed banana. Add berries to a slice of angel food cake or go for the dark chocolate dipped strawberries. Try making cookies with almond flour. Almond flour is gluten-free, low in carbohydrates and high in protein.  

Do you want to experiment with whole-wheat flour in one of your favorite recipes? Instead of going all the way whole-wheat do 50% whole-wheat flour and 50% all-purpose flour. 

Not many of us look at a cookie and think of sodium. Try not to use more than 1/2 teaspoon of salt per a batch of cookies. If you can, only use 1/4 teaspoon. 

Other simple substitutes include using fat-free or 2% milk in the place of whole milk. If a recipe calls for heavy cream use fat-free evaporated milk. For every egg in a recipe use 2 egg whites or 1/4 cup egg substitute. Instead of using chocolate chunks in your favorite chocolate chip cookie recipe use the mini chocolate chips or use dark chocolate instead. If your recipe calls for shortening don’t fret use a trans fat free and saturated fat free margarine.



Product Talk: Candy Cane Christmas


Candy canes and Christmas go hand in hand. The red and white striped delights are everywhere during the holiday season — in chocolate bark, marshmallows, milkshakes, coffee and most anywhere else you can imagine a sprinkling of crushed Christmas candy canes! 

One of my favorite Christmas cookies has a peppermint flavor, both in the cookie and the delicious icing. I first had this cookie decades ago at a neighborhood Christmas cookie exchange, and it was like no other cookie I had eaten before. I was delighted to get the recipe and to be able to share it with you! 

The addition of oats might sound a bit heavy with peppermint, but it gives the cookie a bit of depth and texture you don’t find in a regular sugar cookie. And the “drizzle” icing is foolproof for people who, like me, always have trouble making decorated Christmas cookies look like you see in all the food magazines. A drizzle works every time! 

Enjoy and Merry Christmas! 

Peppermint Rounds
Makes 36 

Ingredients:

COOKIE:
1 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup regular oats
1/3 cup hard peppermint candy, crushed 

ICING:
4 cups sifted powdered sugar
Dash of salt
1/4-1/2 cup half-and-half
1 tsp peppermint extract
Red food coloring 

Directions:
Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt; add to butter mixture. Stir in oats and candy. Cover and chill 1 hour. Divide dough in half. Roll each portion to 1/8-inch thick on surface dusted with powdered sugar. Cut with 2-inch cookie cutter; place on greased, foil-lined baking sheet. Bake at 350° F for 8 minutes; remove to wire racks to cool. 

For the icing combine powdered sugar and salt. Add half-and-half to desired consistency. Add extract. Remove 1/4 cup icing and stir in 1 to 2 drops of food coloring for pink color. 

Spread cookies with white icing. Before icing sets, drizzle lines of pink icing across the top of each cookie.   

Nutritional Information:  Calories Per Serving: 165, Total Fat: 6 g, Sodium: 81 mg, Carbohydrates: 27 g, Protein: 2 g



Dine-In: Do You Have an Elf on the Shelf?


Do you have an Elf on the shelf?

We do.

Ok, not the “official,” trademarked Elf on the Shelf, but his cousin, Saxon.

Saxon comes to visit sometime soon after Thanksgiving and stays for the holiday season. He gets into a lot of mischief.

Last year, he took the flour out of the baking cupboard and tried to make a cake, but he only succeeded in spreading flour all over my black, granite countertops.

Not only that, but Saxon tried to bring a feeling of the North Pole to our Southern home by making snowflakes one night. Guess who had to clean up all the little paper clippings in the hallway?

Saxon was known to log on to our family laptop and change the screen saver message. One night he wrote, “Cookies for breakfast!” Guess what we had for breakfast the next morning?

I remember one morning when I woke up and staggered to the boys’ rooms to get them out of bed. Saxon had hung twinkle lights all over their bedrooms!

Silly elf!

Since Saxon usually finds his way to our house right after Thanksgiving, but just before we decorate the Christmas tree, usually the first weekend in December, there’s usually a little anticipatory celebration (although we never know for sure when Saxon will show up, he’s a very silly elf).

Of course, it never hurts to leave a little treat to entice a silly elf to come to your house.

This is my favorite shortbread recipe. Freezing the dough and grating it makes it melt in your mouth and lighter than air.

Austrian Shortbread
Makes 24 bars

Ingredients:
1 lb (4 sticks) unsalted butter, slightly softened
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
Optional additions: 1 tsp vanilla extract or 1 tsp lemon zest
1 cup raspberry jam, at room temperature
1/4 cup confectioners’ sugar

Directions:
Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.

Mix the granulated sugar, flour, baking powder and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).

Heat the oven to 350° F.

Remove 1 ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9×13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.

With a piping bag with a wide tip or a zip-lock bag with the corner cut off, squeeze the jam over the surface as evenly as possible, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.

Bake until lightly golden brown and the center no longer wiggles, 50 to 60 minutes. As soon as the shortbread comes out of the oven, dust with confectioners’ sugar.

Cool on a wire rack, then cut in the pan with a serrated knife. I find that chilling the pan in the fridge makes it a lot easier to get clean crust.

Nutritional Information: Calories Per Serving: 285 Calories from Fat: 147 Total Fat: 16 g Saturated Fat: 10 g Cholesterol: 76 mg Sodium: 134 mg Total Carbohydrates: 33 g Dietary Fiber: 1 g Sugars: 17 g Protein: 3 g



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.

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

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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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