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Snack Happy

Nothing kicks up the flavor and fun of  Cheese Steak Quesadillas like McCormick’s incredible Taco Seasoning.

Just sprinkle McCormick’s Taco Seasoning in with the cheese and steak before you grill and  watch the flavor of your quesadillas come to life like never before! 


Cheese Steak Quesadillas 

Prep Time: 20 minutes
Cook Time: 5 minutes

Serves 6 

1 lb boneless beef sirloin steak, cut into 1/2-inch cubes
1 medium onion, thinly sliced
1 1/2 tsp seasoned salt
1 tsp McCormick Taco Seasoning
3 jalapeño peppers, diced
1/4 cup chopped cilantro
1 cup 2% cheddar cheese, cubed
6 (8-inch) flour tortillas 

Preheat oven to 350° F. In a large skillet over medium heat, add beef; stir until browned. Drain fat: if needed. Add onions, seasoned salt and taco seasoning; cook for 5 minutes stirring occasionally. Add jalapeño peppers, cilantro and cheese; stirring until cheese is melted. 

Fill tortillas half way full and fold. Place tortilla on an ungreased baking sheet. Bake for 5 minutes or until tortilla starts to brown. Cut quesadillas into sections. 

Nutritional Information:  Calories per Serving: 289, Fat: 12 g (6 g Saturated Fat), Cholesterol: 87 mg, Sodium: 838 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 23 g

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

Get Ready to Play!

Planning a party for the big game this January?

Kick it up a notch by heading “South of the Border” with hot n’ spicy recipes guaranteed to delight! Fans of all ages will love our yummy Touchdown Taco Empanadas. Plus, you’ll score some serious points with our tasty Tequila Wings, hearty White Chili and Grilled Pepper Poppers. 

And just for a little crunch, add nachos or fresh veggies for the perfect dippers! No matter which team you’re rooting for, you’ll make this year’s bash a hit with our super selection of snacks! 

Tequila Wings

Prep Time: 15 minutes + marinating
Cook Time: 50 minutes

Serves: 8 

1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1/2 tsp ground cayenne
1/2 cup fresh lime juice
1/2 cup tequila
2 garlic cloves, minced
1 Tbs chipotle sauce or Louisiana hot sauce
2 lbs chicken wings or drumsticks 

In a medium bowl, combine all ingredients except wings. Place wings in baking dish. Pour tequila sauce over wings and marinate for 15 minutes. Flip and marinate another 15 minutes. After marinating pour tequila sauce into a saucepan. Preheat oven to 350° F. Place wings on a baking sheet and place into oven. Bake wings for 50 minutes. Heat tequila sauce until it begins to thicken. Increase the temperature on the oven to broil. Brush thickened tequila sauce onto wings and place in oven. Broil wings for 5 to 9 minutes or until crispy brown. 

Nutritional Information: Calories Per Serving: 259, Fat: 9 g (2 g Saturated Fat), Cholesterol: 101 mg, Sodium: 397 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 33 g 

Grilled Pepper Poppers

Prep Time: 20 minutes
Cook Time: 20 minutes

Serves: 16 

2/3 cup shredded Mexican blend cheese
1/2 cup shredded 2% mozzarella cheese
4 oz. Food Club Fat-Free Cream Cheese, softened
2 Tbs green onions, chopped
1 red bell pepper, chopped
1 tsp ground cumin
2 garlic cloves, minced
1/2 tsp kosher salt
8 jalapeño peppers, halved lengthwise and seeds removed 

Preheat oven to 300° F. Spray baking sheet with cooking spray. In a large bowl, mix together cheese, green onions, red bell pepper, cumin, garlic and salt. Place 2 teaspoons of cheese mixture into each halve of pepper. Place stuffed peppers on baking sheet. Bake for 25 to 30 minutes. 

Nutritional Information:  Calories Per Serving: 63, Fat: 5 g (3 g Saturated Fat), Cholesterol: 15 mg, Sodium: 360 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 3 g 

White Chili

Prep Time: 3 hours + 30 minutes
Cook Time: 30 minutes

Serves: 10 

1 lb white beans, soaked over night in water, drained or 3 (15.8 oz) cans white beans, drained
5 cups low-sodium chicken broth
1 Tbs Food Club Extra Virgin Olive Oil
1 onion, chopped
1 lb boneless, skinless chicken breast, cubed
3 garlic cloves, minced
2 jalapeño peppers, chopped
2 (4 oz) cans chopped green chilies
1 Tbs ground cumin
1/2 Tbs oregano leaves
1/4 tsp cayenne pepper
1 1/2 cups Monterey Jack cheese, shredded
Salt and pepper, to taste 

Rinse beans. In a large pot, combine white beans and chicken broth; bring to a boil. Reduce heat and let beans simmer for 3 hours, In a skillet, add olive oil and chopped onion; cook until onion is tender. Add chicken; cook until chicken is no longer pink. In a large pot, add cooked chicken, chopped onions, chopped jalapeño, minced garlic, green chilies, spices and beans; stir to blend. Let chili simmer for 1/2 hour. Before serving sprinkle Monterey Jack cheese over chili. 

Nutritional Information:  Calories Per Serving: 392, Fat: 10 g (4 g Saturated Fat), Cholesterol: 54 mg, Sodium: 189 mg, Carbohydrates: 46 g, Fiber: 14 g, Protein: 33 g

Touchdown Taco Empanandas

Prep Time: 30 minutes
Cook Time: 16 – 18 minutes

Serves: 12 

1 Tbs Food Club Extra Virgin Olive Oil
1 lb ground turkey
1 Tbs ground cumin
1 tsp salt
1 (15 oz) can Food Club Black Beans, rinsed
1 cup Food Club Shredded 2% Cheddar Cheese
1/2 cup chopped onions
1 (10 oz) can diced tomatoes and
green chilies
2 cloves garlic, minced
1/4 cup cilantro sprigs, chopped
3 (16.5 oz) pkgs refrigerated pizza dough
1 egg
1 Tbs water 

In a skillet, add olive oil and turkey. Sprinkle cumin over turkey. Cook until ground turkey is no longer pink. Preheat oven 375° F. Pour black beans in a colander and rinse with water. In a large bowl, combine black beans, cheese, onion, tomatoes, garlic and cilantro.  Roll pizza dough out on a well floured surface. Using a circle cookie cutter, or a large cup, cut circles into pizza dough. Fill each circle with a spoonful of taco mixture and fold dough over the make a half circle. Press edges of dough with fork to seal. In a small bowl, combine egg and water. Brush egg wash over empanadas. Place empanadas on a cookie sheet and bake for 16 to 18 minutes or until golden brown. 

Nutritional Information:Calories Per Serving: 352, Fat: 11 g (4 g Saturated Fat), Cholesterol: 64 mg,  Sodium: 537 mg, Carbohydrates: 40 g, Fiber: 6 g, Protein: 24 g

Peppermint Candy Cookies

Prep Time: 15 minutes
Total Time: 1 hour 10 minutes

Makes 2 1/2 dozen cookies 

1 (17.5 oz) pkg Betty Crocker Sugar Cookie Mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal All Purpose Flour
1 (12 oz) Ctn Betty Crocker Whipped Fluffy White Frosting
1 tsp peppermint extract
Red sugar 

1. Heat oven to 375° F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Roll dough into 1 1/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass. 

2. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes. 

3. In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies. 

recipe provided by Betty Crocker 

How should you store baked cookies?

First, cool them completely. Then put them in an airtight bag or container and keep at either room temp or in the freezer. Cookies will keep in the freezer for up to 3 months. If the cookies are frosted, make sure the frosting is dry before you store them. If you stack the cookies, put a layer of waxed paper between them so they don’t stick together.

Shop the Sale: Philadelphia Cream Cheese

One of my favorite snacks my nana makes around the holidays is her jalapeño pepper jelly with cream cheese and a cracker. She makes her jalapeno jelly, pours it over soften cream cheese and then places a slice of cream cheese with jelly on a cracker. You can do it with your favorite jelly and use fat-free cream cheese for a little lighter snack. You can pick up some Philadelphia Cream Cheese on sale at your local Brookshire’s this week! 

Dine-In: Snowman Macaroni and Cheese

Snowman Macaroni and Cheese

Serves: 10

Prep Time: 30 minutes      

Cook Time: 20 minutes 




1 lb elbow macaroni

1 Tbs butter

2 Tbs Food Club All-Purpose Flour

1-1/2 cup Full-Circle 2% Milk

1 cup shredded Monterery Jack cheese

1 cup shredded 2% mozzarella cheese

1/4 cup shredded Parmesan cheese

1/4 tsp salt

1/4 tsp ground black pepper

5 cherry tomato, halved

1 baby carrot 


Preheat oven to 350° F. In a large pot, bring lightly salted water to a boil and add noodles. Cook noodles for 9 minute; drain. Set aside. 

Meanwhile, in a medium sauce pan, melt butter over medium heat and add flour; stir constantly. Slowly add milk and whisk until thickened. 

In a large bowl, add drained noodles, milk sauce, 1/2 cup Monterery Jack 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese; mix well. Pour noodles into round casserole dish. Sprinkle remaining cheese on top of noodles. Place casserole dish in oven and bake for 20-25 minutes. 

Once macaroni and cheese is cooled, place 2 cherry tomato halved onto macaroni and cheese as eyes. Then place the remaining cherry tomato halves as the smile. Use the baby carrot as a nose. 

Nutritional Information: Calories per Serving: 293, Fat: 9 g (5 g Saturated Fat), Cholesterol: 25 mg, Sodium: 249 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 14 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: Cooking, Dairy, Dine In, Kids

Candy Cane Cheesecake

Prep Time: 40 minutes
Cook Time: 55 minutes

Serves 12 

1 1/2 cups crushed chocolate graham crackers
1/4 cup butter, melted
3/4 cup + 2 Tbs Food Club Sugar, divided 


3 (8 oz) pkgs Food Club Fat-free Cream Cheese, softened
1 cup Greek yogurt
1 cup whipping cream
3 Tbs all-purpose flour
1 Tbs vanilla
3 eggs 

1/3 cup whipping cream
3/4 cup semi-sweet chocolate chips
1 cup peppermint, crushed 

Pre-heat oven to 325° F. In a medium bowl, combine crushed graham cracker, butter and 2 tablespoons sugar. Spray a 9-inch spring form pan with cooking spray. Press crumb mixture into pan and bake for 14 minutes. In a large bowl, with electric mixer cream the cream cheese and 3/4 cup sugar. Add eggs one at a time and then vanilla, Greek yogurt and 1 cup whipping cream; mix well. Pour into cooled crust and bake 50 to 55 minutes. 

In a sauce pan over medium heat, bring 1/3 cup whipping cream to a boil. Remove from heat and add chocolate stirring constantly. Pour ganache over cheesecake and smooth over with a spatula. Sprinkle crushed peppermint on top of ganache. Refrigerate for at least 4 hours or overnight before removing from pan. 

Nutritional Information: Calories per Serving: 471, Fat: 34 g (21 g Saturated Fat), Cholesterol: 137 mg, Sodium: 264 mg, Carbohydrates: 33 g, Fiber: 1 g, Protein: 10 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.

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

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.

Brookshire’s Best Pumpkin Spice Coffee

Pumpkin Spice makes everything nice!  

Savor the traditional flavors of your favorite holiday treat. Brookshire’s Best Pumpkin Spice Coffee blends perfectly roasted coffee beans with rich spice notes for a warm holiday cup. Top it off with a dollop of whipped cream. 

Enjoy this limited edition cup with a slice of Brookshire’s Best Pumpkin Spice Cheesecake – swirls of creamy spiced pumpkin in our signature New York cheesecake, crowned with whipped topping and a dusting of spiced walnuts and nutmeg. It’s not just good, it’s Seriously Good.

Flavors of Squash!

Chili Baked Squash

Prep Time: 20 minutes · Cook Time: 1 hour 15 minutes
Serves: 4 

2 medium acorn squash
1 Tbs olive oil
1/2 cup bell pepper, chopped
2 cloves garlic
1/2 cup onion, chopped
1/2 cup 2% cheddar cheese, shredded
1 (15 oz) can turkey chili
2 slices turkey bacon, cooked, crumbled
2 Tbs green onions
1 cup fat-free sour cream
Salt and pepper, to taste 

Preheat oven to 350° F. Poke squash with a fork and place in the microwave for 5 minutes or until tender enough to cut. Halve squashes lengthwise and remove seeds. In a large baking dish, pour water into dish until 1/4 full and place squash cut side down; bake for 50 minutes. While squash is cooking and almost done, sauté bell pepper, garlic and onion in olive oil until vegetables are tender. Once squash is tender remove from oven and scoop out inside. In a large bowl, combine squash, vegetables and cheese. Pour water out of baking dish, place squash right side up in dish and return to oven for 10 minutes, or until cheese is melted. While squash is in the oven, heat chili as instructed on can. Take squash out of the oven and top with chili, bacon, green onions and sour cream. Salt and pepper, to taste. 

Nutritional Information:  Calories Per Serving: 302, Fat: 15 g (7 g Saturated Fat), Cholesterol: 44 mg, Sodium: 770 mg, Carbohydrates: 29 g, Fiber: 6 g, Protein: 16 g

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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.

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