share. The Brookshire's Blog

Caribbean Punch

Caribbean Punch
Prep Time: 10 minutes
Serves: 12

2 lemons, juiced
2 cups light rum
2 liters Food Club Diet Ginger Ale
4 cups Valu Time Fruit Punch
4 cups Food Club Orange Juice
2 cups Food Club Ice

Combine all ingredients in a large pitcher.

Nutritional Information: Calories Per Serving: 152, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 54 mg, Carbohydrates: 16 g, Fiber: 0 g, Protein: 1 g

Tropical Salad

Tropical Salad
Prep Time: 20 minutes
Serves: 5

Salad Ingredients:
5 cups romaine lettuce
1 cup chopped fresh pineapple
1/4 cup Food Club Natural Sliced Almonds
2 kiwi, peeled and sliced
1/4 cup chopped red onion
2 oranges

Vinaigrette Ingredients:
1/4 cup Food Club Pineapple Juice
1/4 cup Food Club Extra Virgin Olive Oil
2 Tbs cider vinegar
1/4 tsp salt
1/4 tsp pepper

In a large bowl combine lettuce, pineapple, almonds, kiwi, and red onion; toss well. Remove peel from orange and with a knife, remove each section of the orange. Toss orange into salad. In a jar, combine vinaigrette ingredients; shake well. Pour vinaigrette over salad.

Nutritional Information: Calories Per Serving: 209, Fat: 14 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 124 mg, Carbohydrates: 22 g, Fiber: 5 g, Protein: 3 g

Fresh picked citrus in season!

Grapefruit and Orange Salad
Prep Time: 30 minutes
Serves: 4

Dressing Ingredients:
2 Tbs red wine vinegar
1/3 cup Food Club Extra Virgin Olive Oil
1/4 tsp salt
1/4 tsp pepper
1/4 cup shredded parmesan cheese

Salad Ingredients:
1 large orange
1 Texas Rio Star Grapefruit
4 cups spinach leaves, rinsed
1/2 small red onion, thinly sliced
2 Tbs fresh parsley leaves, rough chopped

Whisk together vinegar, oil, salt, pepper and cheese.

Cut the top and bottom off of the orange. Then cut the sides of the orange off to remove the peel. Make sure that all skin is removed. With a knife cut into the sections of the orange. Loosen and remove each section from the orange. Repeat with grapefruit.

In a medium bowl, add spinach leaves. Add grapefruit, onion, orange, parsley and dressing; toss to coat. Divide among four salad plates.

Nutritional Information: Calories Per Serving: 231, Fat: 20 g (4 g Saturated Fat), Cholesterol: 6 mg, Sodium: 269 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 4 g

Grapefruit Sorbet
Prep Time: 45 minutes, plus chilling
Serves: 4

2 tsp grapefruit zest
2 large pink grapefruits, juiced
1 cup sugar
1/2 cup water, cold
1 Tbs vodka or Campari

Combine grapefruit zest, juice, sugar and water;
mix well.

Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.) Add vodka to mixture and pour into container of an ice cream machine and churn until frozen.

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.) Place sorbet in grapefruit peel.

Nutritional Information: Calories Per Serving: 255, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 62 g, Fiber: 2 g, Protein: 1 g

Grapefruit  Chicken
Prep Time: 10 minutes, plus marinating
Cook Time: 25 – 30 minutes
Serves: 4

2 cups grapefruit juice
2 cloves garlic, minced
2 Tbs sugar
1/2 tsp cornstarch
1 tsp salt
1 tsp black pepper
4 (3 oz) chicken breasts, boneless and skinless
2 grapefruits, peeled, segmented
1/4 cup chopped green onions

In a saucepan, combine grapefruit juice, garlic cloves, sugar and cornstarch; bring to a boil and reduce heat. Spray a skillet with cooking spray. Place chicken breasts into skillet and brush grapefruit juice mixture over chicken. Cook chicken 6 to 8 minutes on each side or until chicken is no longer pink. Garnish chicken with grapefruit segments and green onions.

Nutritional Information: Calories Per Serving: 229, Fat: 3 g (1 g Saturated Fat), Cholesterol: 72 mg, Sodium: 646 mg, Carbohydrates: 22 g, Fiber: 2 g, Protein: 28 g

Pistachio Lace Cookies

In November, the Tyler Morning Telegraph held their first annual Holiday Cookie Contest. Hundreds of entries flooded in featuring old family favorites and quick and easy cookies from local East Texas bakers.

Each of the top three winners received a Brookshire’s gift card with the winning recipe featured in Tyler Morning Telegraph and CBS 19’s Local Flavor cooking segment with Bryan Houston.

The grand prize winner, Elaine McGowan of Bullard, TX, discovered the winning recipe years ago and has continued to make it for friends and family. She received rave reviews last year when she brought them to a cookie exchange and decided to enter these delicious, delicate cookies in the Holiday Cookie Contest. They are perfect by themselves, with gelato or crumbled over your favorite Goldenbrook Farms Ice Cream. One bite and you will be addicted.

Pistachio Lace Cookies
Makes 2 dozen

10 Tbs unsalted butter, softened
1 cup powdered sugar
2 Tbs light corn syrup
2/3 cup coarsely chopped pistachios
1/2 cup bread flour

In a bowl, beat together the butter and powdered sugar until smooth and fluffy. Mix in corn syrup, then add nuts and flour; mix to combine. Wrap dough in a sheet of plastic wrap, forming it into a log 1 1/2 inches in diameter. Freeze until firm, 30 minutes. Heat oven to 350° F and line baking sheets with parchment. Unwrap log and cut into quarter-inch thick slices. Place rounds about 3 inches apart on baking sheets. Bake until golden and lacy, 9 to 10 minutes. Slide cookies, still on parchment paper, onto countertop to cool. Repeat with remaining dough. Store in airtight container up to a week.

This recipe also makes a wonderful delicate garnish with Goldenbrook Farms Ice Cream. Just top onto your favorite flavor and serve!

Mexican Roast

Mexican Roast
Prep Time: 15 minutes
Cook Time: 1 hour
Makes 12 servings

1 pkg McCormick Bag ‘N Season Pot Roast
3 lbs boneless chuck roast, trimmed
2 tsp ground cumin
2 garlic cloves, minced
1 (15 oz) can Food Club Black Beans, drained and rinsed
1 (11 oz) can Food Club Whole Kernel Corn with Peppers
1 (15 oz) can Food Club Crushed Tomatoes
2 medium jalapeño peppers, chopped
1/2 red bell pepper, chopped
1/4 cup chopped onion

Preheat oven to 350° F. Poke small holes into bag. In a small bowl, combine seasonings and minced garlic; pour over roast. Place roast into bag. Add remaining ingredients to bag and close bag. Cook roast for 1 hour to 1 hour and 15 minutes. Cool roast before slicing. Serve over hot rice.

Allow 8 inches for bag to expand while cooking. Cooking bag should not touch oven walls or racks.

Nutritional Information: Calories Per Serving: 409, Fat: 21 g (8 g Saturated Fat), Cholesterol: 84 mg, Sodium: 307 mg, Carbohydrates: 24 g, Fiber: 6 g, Protein: 31 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.

Love It, Love It Not, Love It!

You’ve heard it before—dairy does a body good! At Brookshire’s, we know how essential dairy is when it comes to your family’s health, and we’ve got the award-winning milk and ice cream to prove it!

Pick up a carton of cold, refreshing Food Club Milk or scrumptious Goldenbrook Farms Ice Cream today and give your body our very best!

Macaroon Ice Cream Sandwich
Prep Time: 45 minutes
Cook Time: 18 – 20 minutes
Serves: 8

3/4 cup slivered almonds, blanched
1 1/2 cups powdered sugar
1 Tbs unsweetened cocoa powder
3 egg whites
1/4 cup sugar
1 tsp vanilla extract
1 cup Goldenbrook Farms Light Vanilla Ice Cream

In a food processor, process almonds until fine. Add powdered sugar and cocoa powder to almonds and process until well combined. In a glass bowl, add egg whites and whisk with an electric mixer until foamy and bubbles begin to form. Slowly add sugar to egg whites and whisk until stiff peaks are formed. Fold-in vanilla extract and almond mixture. Fold 35 – 40 times or until well combined. Spoon macaroons batter into circles onto parchment paper and allow to set for 30 minutes. Preheat oven to 300° F. Place parchment paper with macaroons on a baking sheet and bake for 18 – 20 minutes. Allow macaroons to cool and allow ice cream to soften. Spread ice cream over bottom of a macaroon and top with another macaroon. Freeze ice cream sandwich until ready to serve.

Nutritional Information: Calories Per Serving: 202, Fat: 5 g (1 g Saturated Fat), Cholesterol: 3 mg, Sodium: 34 mg, Carbohydrates: 36 g, Fiber: 1 g, Protein: 4 g

Creamy AlfredoSsauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

1 Tbs all-purpose flour
1/4 cup Food Club Butter
1 cup Food Club Fat-Free Milk
1/4 cup Food Club Heavy Cream
1/2 cup parmesan cheese
1/4 cup Food Club 2% Mozzarella Cheese
2 garlic cloves, minced
salt and pepper, to taste
1/4 cup fresh chopped parsley

In a saucepan, make a roux with flour and butter. Add milk and heavy cream. Bring sauce to a boil and let simmer for 5 minutes. Stir in cheese and garlic. Cook until cheese is melted. Season sauce with salt and pepper and garnish with parsley.

Nutritional Information: Calories Per Serving: 234, Fat: 19 g (12 g Saturated Fat), Cholesterol: 57 mg, Sodium: 341 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 9 g

Homemade Hot Chocolate
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4

3 cups Food Club Chocolate Milk
2 oz semi-sweet chocolate, chopped
1 tsp vanilla extract

In a saucepan over low-medium heat, add milk and chocolate; stir until melted. Add vanilla. Pour hot chocolate into 4 mugs. To make a marshmallow heart, take a small heart cookie cutter and cut a heart out of a jumbo marshmallow.

Nutritional Information: Calories Per Serving: 234, Fat: 11 g (7 g Saturated Fat), Cholesterol: 26 mg, Sodium: 124 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 7 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.

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Posted in: Entertaining, Kids

For the love of chocolate

If you love chocolate, you’ve probably already discovered that it goes well with just about anything: Coffee. Red wine. Milk. Even – yes, seriously – beer.

But, just like fine wines deserve the perfect main course; great chocolates should be served with a beverage that complements their unique flavor and texture.

Celebrate National Chocolate Month – and Valentine’s Day – with some of these classic, and not-so-classic, pairings.

Events will be held at all stores sharing our love for chocolate. So don’t miss demonstrations on preparing chocolate, samples, special deals and more in the month of February at your local Brookshire’s.

Molten chocolate cake
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 8

1/2 cup butter
8 oz semi-sweet baking chocolate, chopped
3/4 cup sugar
2 eggs
2 egg yolks
1 tsp vanilla
1/3 cup flour
1/4 cup shredded sweetened coconut (optional)

Preheat oven to 425° F. In a microwave safe bowl, microwave butter and chocolate for 30 seconds; repeat in intervals of 15 seconds until chocolate is melted. Add sugar, eggs, egg yolks and flour; mix well. Chop shredded coconut and add to chocolate batter. Spray 4 ramekins with cooking spray and pour batter into each ramekin. Place ramekins onto baking sheet. Bake for 15 to 16 minutes or until sides are firm but middle is still gooey. Allow cakes to cool for 10 minutes. Run a knife around the edge of cakes and flip over onto plate.

Nutritional Information: Calories Per Serving (half of cake): 385, Fat: 23 g (15 g Saturated Fat), Cholesterol: 136 mg, Sodium: 122 mg, Carbohydrates: 40 g, Fiber: 1 g, Protein: 5 g

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

Chocolate-Pecan Covered Strawberries
Prep Time: 20 minutes
Serves: 10

1 lb strawberries
6 oz dark chocolate
1/2 tsp vanilla extract
1/4 cup chopped pecans

Wash and dry strawberries. In a microwave safe bowl, add chocolate and microwave for 30 seconds and stir; repeat in intervals of 15 seconds until chocolate is melted. Stir vanilla extract into chocolate. Dip strawberries into chocolate and then chopped pecans; place on wax paper to harden.

Nutritional Information: Calories Per Serving: 125, Fat: 7 g (4 g Saturated Fat), Cholesterol: 4 mg, Sodium: 14 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 2 g

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

Cookie Crumble Balls
Prep Time: 2 hours
Serves: 24

1 (12 oz) pkg Food Club Cookies or cookies from Brookshire’s Bakery
3/4 cup frosting (Cream Cheese, Chocolate or Butter Cream)
12 oz chocolate (white chocolate, semi-sweet chocolate or dark chocolate)
optional toppings: sprinkles, chopped nuts or mini chocolate chips

Line a baking sheet with parchment paper. Break cookies in half and place in a food processor; process until coarse cookie crumbles. Add frosting into food processor; process until cookies are well combined. Roll cookies crumbles into balls and place on parchment paper and refrigerate for 1 hour. Chop chocolate and place in a microwave safe bowl, microwave chocolate for 30 seconds and stir; repeat in 15 second intervals, stirring in between. Once chocolate is melted, place a toothpick or skewer into cookie ball. Dip cookie ball into chocolate, shake off excess chocolate, dip in topping and place onto parchment paper. Refrigerate cookie crumble balls for 30 minutes.

Nutritional Information: Calories Per Serving: 238, Fat: 12 g (5 g Saturated Fat), Cholesterol: 17 mg, Sodium: 118 mg, Carbohydrates: 31 g, Fiber: 0 g, Protein: 3 g

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

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

Bittersweet, Dark and Premium Chocolates: The fastest-growing category of chocolate. Darker varieties owe their new popularity partly to their perceived health benefits and partly to the explosion of “gourmet” and  European-style chocolates on the market. A premium dark chocolate may be as much as 80 percent chocolate liquor or cacao, giving it a super-intense, full-bodied taste. Bittersweet chocolate is often used in baking, but many of the newer gourmet darks are meant to be nibbled as a stand-alone treat.

Serve it with: A full-bodied red wine, such as a Zinfandel or a Cabernet Sauvignon, or a dessert wine like a sherry or a tawny port.

Milk Chocolate : The first chocolate most of us know and love, milk chocolate gets its smooth, mild sweetness from added milk fat. It has less cocoa liquor than darker chocolates, so the chocolate flavor is less intense. Because of their high fat content, milk chocolates scorch easily and aren’t usually a good choice for baking.

Serve it with: Espresso or French-roast coffee. The creamy sweetness of milk chocolate contrasts perfectly with the rich, dark, almost bitter notes of a well-brewed coffee.

Semisweet Chocolate :  Think of a chocolate chip cookie – the chips in the classic childhood favorite are almost always semi-sweet. Semi-sweet is sweeter and lighter than bittersweet (baking) chocolate or the newer gourmet dark varieties, but not as milky or sweet as milk chocolate. Chocolate-dipped pretzels make a perfect accompaniment.

Serve it with: Beer – especially raspberry ale or other fruit lambic; a stout or porter with chocolate undertones; or a brown ale with a nutty flavor.

White Chocolate : Not really a chocolate at all, white chocolate is a combination of sugar, cocoa butter and milk, but none of the cocoa paste, liquor, or powder that gives chocolate its dark color and characteristic flavor. Good-quality white chocolate is rich, sweet, almost nutty, and so creamy it melts in your mouth.

Serve it with: A light sparkling wine or demi-sec Champagne. Also good:
a café latte or cappuccino.

Recipes for Love!

The intimacy in Paris is palpable with bistros nestled closely together and tables dotting the sidewalks. Couples young and old, sipping wine and savoring scrumptious meals by candlelight after strolling the streets of Montmartre. This classic bistro fare will transport your senses to a romantic rendezvous in Paris with your loved one.

Putting the Saint back in Valentine’s Day. In the 3rd century, St. Valentine, a Christian priest was arrested and martyred when he defied Claudius, then emperor of Rome, by refusing to cease performing marriage ceremonies for young soldiers in love. While in prison, he befriended the jailers daughter and on the eve of his execution, she wrote him a letter addressed to “My Valentine.” This is the origin of our modern St. Valentine’s Day.

Peppercorn Steak (steak au poivre)
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 2

2 Tbs black peppercorn or peppercorn mix
2 (6 oz) sirloin steaks or tenderloin, trimmed of any fat
Kosher salt, to taste
1 Tbs butter
1 Tbs canola oil
2 Tbs cooking sherry or brandy
1/2 cup heavy cream

Place peppercorn into a quart size freezer bag and crush with a rolling pin. Sprinkle and press peppercorns into both sides of the meat and lightly sprinkle with kosher salt.

In a large frying pan over medium high heat, add butter and oil; cook until light brown. Add meat and cook until desired doneness turning meat once during the cooking process. Remove meat and cover to keep warm.

Pour brandy or sherry into the pan to deglaze. Bring to a boil while scraping the bottom of the pan. Add cream and bring to boil. Reduce heat and cook until cream is reduced by half. Serve sauce over or under steaks.

If you are not a beef eater, you may replace the beef sirloin with ahi tuna steak.

Nutritional Information: Calories Per Serving: 561, Fat: 35 g (15 g Saturated Fat), Cholesterol: 208 mg, Sodium: 246 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 53 g

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

Parisian Potatoes (pomme de terre Parisienne)
Prep Time: 30 minutes
Cook Time: 5 minutes
Serves: 2

1 large russet potato, peeled
3 Tbs unsalted butter
1 Tbs fresh parsley, chopped

Scoop out balls of potato with the large end of a melon baller and place into cold water. (The remaining potato may be used in the soup.) In a medium sauté pan over medium high heat, add butter and oil. Drain and dry potato balls. Add potatoes to pan and cook in the oil and butter mixture until golden brown on the outside stirring often until tender in the center; about 5 minutes. Remove potatoes with a slotted spoon as to remove any excess butter and garnish potatoes with chopped parsley before serving.

Nutritional Information: Calories Per Serving: 295, Fat: 18 g (11 g Saturated Fat), Cholesterol: 46 mg, Sodium: 135 mg, Carbohydrates: 32 g, Fiber: 4 g, Protein: 4 g

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

Potato and Leek Soup (potage parmentier)
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 4

1 1/2 lbs potatoes, peeled and quartered
1 (8 oz) leek, cleaned and chopped into 1/8” pieces
2 cups chicken stock or broth
1 tsp nutmeg
2 garlic cloves, peeled
1/4 tsp dried thyme leaves
1/2 cup heavy cream, whipped and chilled
2 Tbs fresh parsley, chopped

In a large saucepan over high heat, add potatoes, leek, chicken stock, nutmeg, garlic and thyme. Season with salt and pepper, to taste. Bring to a boil, reduce heat and let simmer for 30 minutes. Allow soup to cool for 5 minutes. Puree soup in a blender or food processor and return the blended soup to the pan. Stir in cream. Add broth until desired consistency. Top with fresh chopped parsley.

Nutritional Information: Calories Per Serving: 114, Fat: 3 g (2 g Saturated Fat), Cholesterol: 10 mg, Sodium: 205 mg, Carbohydrates: 20 g, Fiber: 3 g, Protein: 3 g

Vegetables With Dill (bouquetiere de legumes a l’Aneth)
Prep Time: 25 minutes
Cook Time: 10 minutes
Serves: 2

12 fresh asparagus spears, cut into 5” length pieces measuring from the tip of the asparagus
5 fresh radishes, halved from stem to tip
4 oz young carrots, peeled
1 Tbs unsalted butter
1 garlic clove, minced
1 Tbs fresh lemon juice
1 tsp dried dill or 1 Tbs fresh dill chopped
Salt and pepper, to taste

Blanch asparagus in boiling water for 4 minutes. Remove asparagus and chill under running water. Set aside. In a large saucepan, add 1 quart of salted water over high heat. Add carrots and radishes; boil for 4 minutes or until tender. Drain water. In a large sauté pan over medium heat, add butter, garlic, lemon juice and dill. Add asparagus, carrots and radishes and heat through.

Nutritional Information: Calories Per Serving: 110, Fat: 6 g (4 g Saturated Fat), Cholesterol: 15 mg, Sodium: 89 mg, Carbohydrates: 13 g, Fiber: 5 g, Protein: 4 g

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

Chocolate mousse (la mousse au chocolat)
Prep Time: 40 minutes
Serves: 6

8 oz semi sweet chocolate
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 egg yolks
1 Tbs vanilla extract
3/4 stick unsalted butter, softened
2 cups heavy cream, whipped

Melt chocolate in a double boiler. Do not let the bowl touch the water. Place the sugar and water in a saucepan and boil for 3 minutes. Beat the four egg yolks slowly with an electric beater or mixer. Add hot sugar syrup beating all the while for another 5 minutes until thick. Add butter and melted chocolate. Beat 2 egg whites with electric beater until a soft peak stage but not overly stiff. Reserve 2 Tbs whipped cream for garnish. Fold the chocolate mixture into the whipped cream. Pour into two champagne glasses (not flutes), two wine or margarita glasses. Garnish with dollop of whipped cream and chocolate shavings before serving.

Tip: Place melted chocolate into a zip-top bag and cut the corner. Pipe chocolate into heart shapes onto parchment paper. Place hearts in freezer for 30 minutes or until hard.

Nutritional Information: Calories Per Serving: 413, Fat: 30 g (19 g Saturated Fat), Cholesterol: 169 mg, Sodium: 113 mg, Carbohydrates: 31 g, Fiber: 1 g, Protein: 5 g

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

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

Shop the Sale: The Big Game Plan

It’s about time for the big game that football fans have been waiting for all season. Your favorite team may not be in the game but it is always fun to get together with friends and enjoy a night of football. Planning a party to watch the game can be pretty stressful with the decorations, the menu, and the dreaded clean-up but Brookshire’s has items this week on-sale to help you with your menu and clean-up. Next to the actual game, the food is the most important part of the event.  Hillshire Smoked Sausage, John Soules Beef or Chicken Fajita Meat, Nabisco Snack Crackers, DiGiorno Pizza, and Julio’s Salsa are all on-sale at Brookshire’s. I know I will be eating some Julio’s Mild Salsa while I watch the game. For all the host and hostess that are going to be grilling for their party, Kingsford Charcoal and Reynolds Wrap Aluminum Foil are on sale.  The worst part of big game, if your team does not lose, is the clean up. Instead of using dishes that will have to be cleaned, pick up some Hefty Plates, Trays, Bowls, and Cups. This way instead of having a sink full of dishes your guest can throw their plates or bowls away when they are done eating. You can also pick up some Hefty Trashbags on sale because if your hosting a party there will be a lot of trash. So you are not tempted to snack on the leftover food the next week pick up some Hefty OneZip Storage Bags and send leftover food home with your guest. This year you don’t really have to worry too much about decorations because if you make everything yellow with accents of green and black you have both teams covered. I hope you enjoy the big game this year! 

Make your party super easy!

You’ll have plenty of tasty snacks—and time—on hand for the big game when you order one of Brookshire’s delicious and convenient fresh, custom-made party trays.

Because they come ready-to-serve, all you’ll have to worry about is having enough dip to satisfy your hungry bunch!

Don’t forget to order these ahead of time so that they’re ready to be picked up just before kick-off!

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Posted in: Entertaining

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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.

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