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Product Talk: Strawberry Cheesecake Ice Cream


Today is Labor Day, the last official holiday of the summer.

What better way to celebrate than with a batch of homemade ice cream you don’t even need any special equipment to make? Just remember to start this recipe a day ahead to give it time to freeze.

This ice cream is made with Food Club Sweetened Condensed Milk.

Sweetened condensed milk is cow’s milk from which the water has been removed, with sugar added. Sweetened condensed milk is a very thick, sweet product which, when canned, can last for years without refrigeration if unopened.

Use Food Club Sweetened Condensed Milk to make this tasty holiday treat today.

Strawberry Cheesecake Ice Cream
Serves 8

Ingredients:
8 oz Food Club cream cheese, softened
1 can (14 oz) Food Club Sweetened Condensed Milk
1/3 cup Food Club heavy whipping cream
2 tsp lemon zest
1 1/2 cups fresh strawberries
3 Food Club honey graham crackers, coarsely chopped 

Directions:
Mix first four ingredients with mixer until blended. Freeze 4 hours or until almost solid.

Beat the cream cheese mixture until smooth and creamy. Blend strawberries in a blender until s mooth. Add to cream cheese mixture with chopped graham crackers. Mix well. Freeze 8 hours until firm.

Remove dessert from freezer 15 minutes before serving.

Nutritional Information: Calories 382; Calories from Fat 153; Total Fat 17g; Cholesterol 63mg; Sodium 220mg; Total Carbohydrates 51g; Dietary Fiber 1g; Sugars 47g; Protein 9g



Shop the Sale: Watermelon Sherbet Slices


With the temperature creeping upwards, we need to find easy ways to cool off and have fun indoors when it’s too hot to be outside. 

In our home, nothing welcomes summer better than the arrival of Goldenbrook Watermelon Sherbet in our local Brookshire’s stores! Not only is the sherbet delicious all by itself, I also enjoy making Watermelon Sherbet Freezes by blending the sherbet with club soda or lemon-lime soda and processing until smooth. It’s an easy summer frozen drink for all ages!

Another fun way to get your kids involved in the kitchen during their summer vacation is to make these adorable Watermelon Sherbet Slices. Each slice looks like a wedge of watermelon, and they are so easy to make. In no time at all, your kids will see success from their hard work, which makes this worth the time and effort – not to mention it’s just old-fashioned summer fun.

Goldenbrook Watermelon Sherbet is on sale this week at your local Brookshire’s, so it’s a great time to stock up for the hot days ahead. Enjoy!

Watermelon Sherbet Slices

Ingredients:
1 half gallon Goldenbrook lime sherbet
1 half gallon Goldenbrook Homemade Vanilla ice cream
1 half gallon Goldenbrook Watermelon Sherbet

Directions:
Prepare a round springform pan by covering the bottom with wax paper. Allow lime sherbet to soften and spread a 2-inch ring around the outer edge of the pan to form the “rind,” leaving the middle of the pan empty. The ring of lime sherbet should be about two inches in height as well. Return to freezer to harden.

Allow vanilla ice cream to soften and spread a 1/2-inch ring around the pan, just inside of the lime sherbet “rind” layer. Return to freezer to harden.

Allow watermelon sherbet to soften and fill the center of the pan to form the “meat” of the watermelon. Using an offset spatula or butter knife, smooth the top of the sherbet across the entire surface. Return to freezer to harden.

When ready to serve, run a knife around the edges before removing springform pan. Serve in slices, using a sharp knife to cut through. The slices will look like watermelon wedges!

NOTE: Goldenbrook Watermelon Sherbet has candy “seeds” already in the sherbet. Sometimes I add additional miniature chocolate chips if I want the look of additional seeds. 



Shop the Sale: Goldenbrook Ice Cream


One of my favorite things to do is to spend time in the kitchen with younger people who want to learn to cook – or who at least want to get their hands messy and play around for a while! 

Kids are not afraid to explore, imagine, risk and even fail. And on the flipside, cooking can give children a quick boost of confidence when their creations come out of the oven and into their mouths as planned. 

Not too long ago, a mom I know asked me to come hang out with her college-age daughter and a few of her friends. These young women were moving from dorm life to apartment life, and this mother wanted me to help the girls make the transition from cafeteria dining to apartment cooking as smoothly as possible. 

Of course, I think I ended up learning the most and having the most fun, which is usually the case when you’re the teacher, isn’t it? We had a wonderful afternoon together, and it was such a delight to be a part of their beautiful lives. 

Half-jokingly, I told the girls that the way to a man’s heart is often straight through his tummy, and it might be a good idea to have a dessert ready to go on those late nights they found themselves “studying” with the cute boy from the business school. 

This recipe for Toffee Ice Cream Squares is one I put to good use while a student at Baylor University, and I still do today. It makes a ton and can stay in the freezer for several days, cutting off only the amount of squares you need at any one time.  

The recipe is also quite versatile. Feel free to use graham cracker crumbs instead of chocolate; use chocolate chips or nuts instead of toffee; and definitely experiment with lots of different ice cream flavors. And now is the perfect time to do that, as Goldenbrook Ice Cream is on sale this week at all Brookshire’s. 

Enjoy! 

Toffee Ice Cream Squares 

Ingredients:
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted melted butter
9 ounces chocolate toffee candy bars, crushed
1/2 gallon Goldenbrook Homemade Vanilla or other favorite flavor ice cream, softened
Hot fudge sauce (see recipe below) 

Directions:
Mix chocolate wafer crumbs and melted butter. Press into the bottom of a 9- by 13-inch pan. Freeze 15 minutes to set crust. Meanwhile, mix the crushed candy bars in with the softened ice cream. Scoop back into crust, making even with the back of a spoon. Put back into the freezer to harden. To serve, cut into squares and drizzle with warmed hot fudge sauce. Serves 8-12. 

Hot Fudge Sauce 

Ingredients:
3/4 cup sugar
1/2 cup unsweetened cocoa
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter, unsalted
1 teaspoon vanilla 

Directions:
Combine sugar, cocoa, evaporated milk and corn syrup together in saucepan and cook over medium heat, stirring constantly until mixture begins to boil. Boil for 5 minutes to thicken. Make sure you time it from a good roiling boil and not the first few bubbles that will persist for several minutes beforehand. Remove from heat and stir in butter and vanilla. OPTION: If you want really thick hot fudge sauce, you can boil for a few minutes more. 



Dine-In: Warm Cookie Sundaes


It didn’t dawn on me until too late that graduating college would mean no more Spring Break. This loss might have been enough incentive for me to stay in school and go for a Ph.D., but then again, the fact that it didn’t occur to me that school holidays don’t follow you throughout life probably shows I am not a strong doctoral candidate. 

Fast forward 22 years and I’ve managed to still sneak in a few great Spring Break trips here and there, but this year between my work and the boys’ school baseball games, my family just can’t find the time to get away. 

So…I am trying to convince them that we will enjoy what the world now calls a “staycation.”

My teenage sons are all for the sleeping late part of the plan, but after that, I’m having to use my imagination to help them believe Tyler, Texas, is as fun as oh, say, Breckenridge, Colorado. 

Without snow, snowboards and snow bunnies, I am not having much luck. However, I do know one thing teenage boys love, no matter where we are. Food. 

To try and make the week more fun, I thought I would cook some of the boys’ favorite foods  from vacations we’ve taken over the years. We discovered an affinity for fried grouper sandwiches one time down in Florida. Shrimp and grits in South Carolina. Steak and cheese sandwiches in Philly. You get the idea. 

Tonight, I’m making Warm Cookie Sundaes we enjoyed on a trip to Colorado one March. I like to make homemade cookies and hot fudge, but the world won’t come to an end if you decide to buy refrigerated cookie dough and hot fudge sauce in a jar. Either way, these sundaes are warm, gooey, delicious and full of happy memories. 

It’s the perfect way to end a family…staycation. 

Warm Cookie Sundaes 

Ingredients:
6 Chocolate chip cookies (recipe below makes about 18, so you’ll have leftovers )
1 (half-gallon) Goldenbrook Homemade Vanilla Ice Cream (you’ll have leftovers)
1 cup Hot Fudge Sauce (see recipe below)
1 cup purchased Food Club frozen whipped topping, thawed 

Directions:
Place individual warm cookies in bowls. Top with scoops of ice cream, warmed hot fudge sauce and whipped cream. So easy! 

For the cookies:
Ingredients:
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cup dark or semi-sweet chocolate chips (chunks are even better!) 

Directions:
Combine flour, baking soda and salt together in a medium bowl, and set aside. In the bowl of an electric mixer, mix butter, sugars and cinnamon until thoroughly blended. Beat in egg, yolk and vanilla. Using the lowest speed possible, add dry ingredients just until combined. Stir in chocolate chips with a wooden spoon. Refrigerate dough until ready to use.  

When ready to bake, preheat oven to 325°F. Shape cookies into 1/3-cup size balls. Place on a parchment paper-lined cookie sheet, at least 2 1/2-inches apart. Bake 12 minutes for gooey cookies, 15 minutes for more well done. Remove from oven and let sit on cookie sheet 2 minutes before removing to a wire rack to cool or to your sundae bowls. 

For the hot fudge sauce:

Ingredients:
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed light or dark brown sugar
1/4 teaspoon salt
1 cup dark or semisweet chocolate chips
3 tablespoons unsalted butter
1 teaspoon vanilla extract 

Directions:
In a saucepan over medium heat, bring cream, corn syrup, sugar, salt and chips to a low boil, stirring constantly. Simmer until mixture thickens, about 5 minutes, stirring often. Remove from heat and stir in butter and vanilla. Serve warm. Store leftovers in refrigerator up to two weeks.



Scoop it up!


Ice cream scoops can come in rounded half ball form, straight shovel-like form, and they even have scoops with a leaver to easily push out the ice cream. For easy scooping, just run the scoop under warm water to help loosen the frozen ice cream.



Shop the Sale: Buy One Get One For A Penny Sale!


It’s time to make your pennies count with our Buy One Get One For A Penny Sale! Take advantage of this sale with Buy One Get One For A Penny products such as: Boneless Pork Chops, Bagged Russet Potatoes, Grape Tomatoes, Doritos, Cheez-It Snack Crackers, Lean Cuisine Entrees, Mrs. Baird’s Bread and Scott Tissue. So start counting your pennies and save!



Product Talk: Ice cream, Frozen Yogurt and Sorbet, Oh My!


Ice creams and cold treats become a staple item in most southern freezers in the hot summer. When kids are running in from splashing around in the pool and shooting hoops outside they want a cold treat to cool them down.

 There are many frozen treats on the market today; you can choose from a variety of ice creams, frozen yogurts, sorbet and other frozen items. With such a vast variety, choosing a nutritious treat can become difficult.

The NuVal scores for these treats can be as low as 1, all the way to a perfect score of 100. Even though you can find high scoring products, most frozen treats never exceed a score of a 40. The nutrients that have the greatest influence on scores in this category are calories, saturated fat, trans fat, cholesterol and added sugars.  

Next time you’re looking for a frozen treat try to find a product that is higher than the average score of a 17.



Southern Comfort Cornbread


Prep Time: 30 minutes
Cook Time: 25 minutes 

Serves: 8 

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 tsp Food Club Baking Powder
1/4 tsp Food Club Baking Soda
3/4 tsp Food Club Salt
1/4 cup Food Club Packed Light Brown Sugar
3/4 cup frozen corn, thawed
1 cup Food Club Buttermilk
2 large eggs
1 stick unsalted butter, melted and cooled slightly

Directions:
Preheat oven to 400° F. Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl until combined; set aside. 

In a food processor add brown sugar, thawed corn kernels and buttermilk; pulse until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. 

Using rubber spatula make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet ingredients, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. 

Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. 

Nutritional Information: Calories Per Serving: 303, Fat: 14 g (8 g Saturated Fat), Cholesterol: 84 mg, Sodium: 397 mg, Carbohydrates: 39 g, Fiber: 2 g, Protein: 7 g



Shop the Sale: Easter Dinner


Are you looking to prepare the perfect Easter dinner this year? Look no further. We have the recipes and ingredients you need to impress your guests. On sale this week for Easter, Hormel Spiral Sliced Ham Half, or you may choose to get the grill going with Split Chicken Breast or Boneless Rib Eye Steaks. 

Complete your table with a Single Layer Coconut Cake from our Bakery or try our new Brookshire’s Best Honeycrisp Apple Pie. Your guest will never know this pie is not homemade! For recipes and menu ideas pick up our April Celebrate Cooking magazine or you can find it online. 

We hope you have a wonderful Easter dinner!



Goldenbrook Farms Frozen Yogurt


One taste of our frozen yogurt and you’ll have found your new favorite dessert.

This delectable treat combines the smooth, creamy decadence of pure ice cream with the good-for-you indulgence of our premium yogurt. 

Enjoy one or all of our superb frozen yogurts blended with your choice of fresh fruit or delicious ingredients. 

Vanilla, Strawberry, and Peach Premium Frozen Yogurt!



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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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