share. The Brookshire's Blog

Family Matters: Sunday Morning Pancake Bites


Pancake BitesIt’s 7:30 on Sunday morning, time to get up and wake the kids for church. As I’m walking to my daughter’s room, I can hear her and her sleepover buddies already up and giggling about something they think is so funny. That’s what 14-year-old girls do: giggle! I told them to start getting ready for church, and then I walked into the kitchen to make them something for breakfast.

I hadn’t bought groceries this week, and we didn’t have time for a sit-down breakfast. I needed something quick and easy so they could eat on-the-go. (You know, 14-year-old girls will take as much time in the bathroom getting ready as you will allow them!) Luckily, I had a Brookshire’s Blueberry Pancake Mix, 2 eggs (and 2 eggs is all I had in the refrigerator) milk and maple syrup. So, blueberry muffins from a pancake mix is what’s for breakfast this Sunday morning.

One-by-one, the girls grab a blueberry pancake muffin and head out the door to church with a Bible in one hand and a muffin in the other. It’s so nice when Sunday mornings can come together like this!

This recipe is super easy, and you are in and out of the kitchen in less than 30 minutes.

Pancake Bites

Ingredients:
2 cups Brookshire’s Complete Blueberry Pancake Mix
2/3 cup Brookshire’s Milk
1/2 cup maple syrup

Directions:
Preheat oven to 350° F, and spray your mini-muffin tin or paper baking cups lightly with Brookshire’s Cooking Spray. Mix all ingredients until just combined. Fill the cups of the tin 1/2 full with the batter. Bake until lightly golden-brown, about 15 minutes.

Makes 12

You can also use regular Brookshire’s Pancake Mix, and add your own choice of toppings like fruit, nuts, chocolate chips, cinnamon and sugar or any other yummy delights you can think of! If you have time to sit down for breakfast, serve with maple syrup, honey or butter then enjoy!

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



Family Matters: Cookies with Kids


Cookies with KidsOne of my favorite Christmas memories growing up was making cookies with my mom and siblings. She’d make pan after pan of rolled sugar cookies, and we’d decorate them, some more intently than others. I was the type of kid who was good with sprinkling some colored sugar all over the cookie and calling it a day. My brother, on the other hand, would painstakingly position individual jimmies to create cookie art. Rumor has it, he still does that to this day.

My boys take after me. They’ll get a little creative with their cookies, but they won’t spend a lot of time on them. For them, the more sugar, the better. Who cares what it looks like!

They love eating sugar cookies, but they mostly like baking other types of cookies. I think they do this for the cookie dough. (I can neither confirm nor deny that I let them eat a hunk of the raw dough…but let me point out that no children were harmed in the creation of this blog.)

We have so much fun baking together. Over the holidays, we made Jumbo Candy Cookies, a recipe from my boyfriend’s childhood that I was not familiar with. Oh my gosh, they were delicious! They’re my boys’ new favorite cookie, and they’re so easy to make.

When we were making these, I was trying to show the boys how to level off the top of a measuring cup with a knife, and oatmeal ended up in every nook and cranny in my kitchen! My older son was a little over-zealous with his leveling technique and the oatmeal flew! I think he has the hang of it now, just in time to make another batch of Jumbo Candy Cookies!

The best part about these is that you’re supposed to make them HUGE! (monster-sized!)

Jumbo Candy Cookies

Ingredients:
3 eggs
1 1/4 cups light brown sugar, packed
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
12 oz creamy peanut butter
1 stick butter, softened
1/2 cup M&M’s candy
1/2 cup chocolate chips
1/4 cup raisins (optional)
2 tsp baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions:
Preheat oven to 350° F.

Spray baking sheets with nonstick cooking spray or line with parchment paper.

In a large bowl, combine the eggs and sugars until well-mixed. Add salt, vanilla and peanut butter; mix well. Add in M&M’s, chocolate chips, raisins, baking soda and oatmeal. Stir until well-combined.

Drop in large balls on baking sheet, at least 2 inches apart because they will spread. Bake 8 to 10 minutes or until golden. Cool on a wire rack.

Makes 3 dozen

Nutritional Information: Calories Per Serving: 202, Fat: 10 g (4 g Saturated Fat), Cholesterol: 21 mg, Sodium: 173 mg, Carbohydrates: 26 g, Fiber: 2 g, Protein: 5 g.

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



Family Matters: Birthday Hot Chocolate Bar


Classic Hot ChocolateNothing says “comfort” during the cold months more than a steaming mug of hot chocolate, and that’s just what we enjoyed for my daughter’s birthday.

This year, we hosted Grace’s 14th birthday party at our home and let her invite a few friends over for a Tacky Christmas Sweater Birthday Party. We prepared a hot chocolate bar along with a batch of Christmas sugar cookies and a Christmas birthday cake. I prepared the hot chocolate on the stove and then transferred it to a slow cooker to keep it warm so the girls could dip it out for themselves.

The best part of the hot chocolate bar was all the delicious and fun toppings. Our bar consisted of marshmallows, peppermint bars, chocolate chips, chocolate dipping spoons and candies, of course!

The girls had a fun time making their custom hot chocolate, and then they all went outside to enjoy the colder weather with hot chocolate in hand. It was a perfect birthday party, and the hot chocolate bar must have been a success because they didn’t leave a drop for Mom! Merry Christmas and Happy Birthday to our Lord and Savior.

Classic Hot Chocolate
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 4

1 quart Brookshire’s Whole Milk
8 oz bittersweet or semisweet chocolate, finely chopped
4 oz milk chocolate, finely chopped
1/4 tsp salt
Reddi-wip®, mini marshmallows and cocoa powder, for garnish

Warm about 1/3 of the milk with chopped chocolate and salt, stirring until chocolate is melted. Whisk in remaining milk, heating until mixture is warmed through. Use whisk to mix hot chocolate until completely smooth. Serve very warm, garnished with Reddi-wip®, mini marshmallows and sprinkled cocoa powder.

Calories Per Serving: 570, Fat: 33 g (21 g Saturated Fat), Cholesterol: 31 mg, Sodium: 274 mg, Carbohydrates: 64 g, Fiber: 4 g, Protein: 12 g.

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



Family Matters: A Whole New World


A Whole New WorldNO!

If that’s your toddler’s favorite word, you aren’t alone.

No, she doesn’t want to put on her shoes.

No, she doesn’t want to go to the store, and no, she doesn’t want to leave.

No, she doesn’t want to take a bath, and no, she REALLY doesn’t want to go to bed.

As frustrating as it is, it’s normal. Blessedly typical development for your little one.

Your two (or three) year old is caught up in exploring her world, a world where she is fully mobile, can walk from room to room unescorted and can discover the wonders around her. She’s also learning about limits, how it’s not safe to wander out the back door without a parent and how pulling the cat’s tail might not be the best of ideas. All of that is important stuff.

You can help by setting limits. Yes, kids like limits. They like to know it’s OK to go play in their bedroom alone, but not in the backyard. They need to know that when mom says “Don’t touch,” it’s for a reason (it’s hot, it’s sharp, it’s dangerous).

You can be on their side. “I know you’re having fun and don’t want to leave the playground, but you’ll see Camden in two days, so let’s go home and you can help me make dinner.” Distraction works, too.

You can reinforce and praise good behavior. “Thank you so much for not throwing a fit when I told you to pick up your toys!”

Give them choices. “You can pick up your toys now and we can watch a movie, or you can choose not to pick up your toys, which means I’ll have to take the toys away for tomorrow and you can’t play with them.”

Whatever routes you choose, be consistent. Be consistent. Be consistent.



Family Matters: Treats not Tricks


Treats not TricksFall is my favorite time of year. The cooler weather, the crunchy leaves, soccer Saturdays, porch parties, fires in the chiminea, cooking out, camping, hiking and Halloween.

My boys LOVE Halloween. Confession: they decorated for Halloween on Sept. 13 of this year. They hung orange lights all over the walls in the living room. There are creepy spider webs on all the brick pillars inside our house and all over the trees outside. The holographic skeleton placemats are on the table, and the bat and spider banners are hung over windows and door frames. There are pumpkins galore on the mantle, sharing the space with the carved black cats. It gives them so much joy to decorate; I don’t even mind them using 97,000 push pins in the wall to hang the lights.

They also get a lot of joy from picking out a costume. They love to dress up for a night, pretending to be something they’re not. When they were little, I LOVED picking out their costumes and helping them execute it. For his first Halloween, Curt was a plush, cuddly frog (but it was so hot that night he could only keep the costume on for pictures). Luke was a pea-in-a-pod for his first Halloween because he was only 7 weeks old, and I’d called him “Sweet Pea” in utero. As toddlers, they were, among other things, a pink pig (Curt was obsessed with pigs that year), Woody and Buzz from Toy Story (one of my favorites; I spent a ridiculous amount on Disney costumes to make this happen), a green sparkly ghost (Luke’s idea), a spider (we made the costume with a black sweatshirt and 8 black, stuffed, knee-high socks) and Eddie from The Little People. They’ve always loved having a hand in creating their own costumes. Even as they’ve gotten older and a trip to the Halloween store is as much a part of the tradition as a costume itself, they still like to make part of their costumes. This year, Luke picked out a scary mask and wants to make a “straightjacket” of sorts, so we’re working on that. Curt opted for a black fedora and mask combo, but we’re going to spray a T-shirt with fake blood for effect.

Next weekend, we’ll paint and carve pumpkins. Maybe we’ll go to a pumpkin patch as a family and pick out the ones we’re going to decorate, another throwback to when they were little and we’d spend hours trying to get the perfect pumpkin patch pictures. I doubt they’ll sit on pumpkins for hours, but it will be fun to try.

For us, Halloween has always been about family. Not about devils, spirits or anything else evil or wicked. It’s just about enjoying the time together, being creative and having fun.



Dine In: Mac and Cheese Bites


Mac and Cheese BitesI’ve burned out on Friday night dinners lately.

For years and years, my boys wanted pizza on Friday nights while we watched a movie, and there was heck to pay if I deviated from the routine.

Now that they’re older, they’re a little more flexible in our Friday night fare. They still love their pizza, but they are more open to other ideas, especially if it’s something involving finger foods.

I think tonight we’ll do “Appetizers for Dinner” night at our house.

I’m going to bake some mild chicken wings, slice celery and carrots to serve with hummus, and make these Mac and Cheese Bites I’ve been dying to try. Is it wrong of me that I’m making these, fully aware that only two of us will likely eat them? I love mac and cheese, and I can’t wait to try this!

Mac and Cheese Bites

Ingredients:
1/2 lb dry elbow macaroni
2 Tbs butter
2 Tbs all purpose flour
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded
2 oz cream cheese
1 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp pepper
1 egg, lightly beaten

Directions:
Preheat oven to 400° F.

Spray a mini-muffin tin with nonstick cooking spray or line each cup with a paper liner.

Cook macaroni until al dente and set aside.

Meanwhile, in a heavy saucepan, melt butter over medium heat. Whisk in flour, and stir until the mixture is smooth and bubbly. Add the milk gradually while stirring, and bring to a simmer. Add 1 1/2 cups cheese, cream cheese, mustard, cayenne, salt and pepper. Stir until smooth. Remove from the heat; stir into pasta, adding a lightly-beaten egg at the end. Spoon a heaping mound of the macaroni and cheese into the muffin tins, and top each with a pinch of more shredded cheese. Bake for about 15 minutes or until golden-brown on top. Cool for 5 minutes before serving.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 101, Fat: 11 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 46 mg, Sodium: 262 mg, Potassium: 93 mg, Carbohydrates: 17 g, Fiber: 1 g, Sugar: 2 g, Protein: 9 g.

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

| Permalink | Print
Posted in: Cooking, Dine In, Kids


Family Matters: Ooey Gooey S’mores


S’mores MilkshakeNothing says fall fun like making s’mores outside around a campfire. Even as the kids are getting older, these gooey delights have always been a favorite around our house. My daughter likes to roast her marshmallows until they are a perfect golden brown and warm in the middle. My son just likes to throw his marshmallows in the campfire and watch them burn up! That must be a guy thing! Either way, s’mores around our house celebrates family time together.

Recently, my daughter introduced us to this twist on classic s’mores. It’s like having a campfire dessert in a glass.

S’mores Milkshake

Prep Time: 20 minutes
Cook Time: 5 minutes
Serves: 4

Ingredients:
8 jumbo marshmallows
1/4 cup hot fudge, warmed
1/2 cup graham crackers, crushed
4 cups Brookshire’s Chocolate Milk
4 cups Goldenbrook Farms Chocolate Ice Cream
1 Tbs Brookshire’s Sour Cream

Directions:
Heat oven to broil. Line a baking sheet with parchment paper. Spread marshmallows on prepared baking sheet in a single layer. Place sheet pan under broiler; cook until lightly charred. Remove from oven and set aside to cool.

Place warm hot fudge in a small, shallow bowl; place graham cracker crumbs on a rimmed plate. Take each glass and dip rim in hot fudge, and then gently roll in crumbs to create a crumb edge. In a blender, combine chocolate milk, ice cream and sour cream until smooth.

Pour milkshake mixture into glasses, and garnish each with reserved toasted marshmallows.

Nutritional Information: Calories Per Serving: 650, Fat: 26 g (16 g Saturated Fat), Cholesterol: 95 mg, Sodium: 352 mg, Carbohydrates: 92 g, Fiber: 4 g, Protein: 14 g.

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



Product Talk: Pumpkin Snickerdoodles


Pumpkin SnickerdoodlesIt’s inevitable.

It’s the time of year we’re going to talk about pumpkin. Have you seen the hashtag #pumpkinspicelife? It’s because everything this month is pumpkin. That’s fine by me!

Pumpkin is super-healthy. It’s also super-great to cook with.

Libby’s Pure Pumpkin comes in a can, packed with nutrients, low in calories and fat and virtually sodium-free.

Pure pumpkin is not just for pumpkin pie (although that’s a mighty delicious way to use it). You can mix it into oatmeal for a vitamin boost. You can mix it with a prepared cake mix to make a low-calorie muffin. And you can use it to make cookies; snickerdoodles to be exact.

I wasn’t sure how these would go over at my house. I mean, I LOVE pumpkin, but I wasn’t sure how the people who would (hopefully) be eating the vast majority of the cookies would react.

I needn’t have worried: two dozen of this spin on the classic cookies were gone in the first day. (Disclaimer: They did NOT eat only cookies all weekend.) Chilling the dough overnight is a must; they were tender on the inside and crisp with cinnamon sugar on the outside.

Pumpkin Snickerdoodles
Makes 4 dozen

Ingredients:
1 1/2 cups granulated sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2 large eggs
3/4 cup pumpkin puree
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar for topping
2 tsp ground cinnamon for topping

Directions:
Cream together sugar, butter and shortening in the bowl of a stand mixer until pale yellow and fluffy. Add eggs and blend thoroughly.

In another bowl, sift together flour, cream of tartar, baking soda and salt. Add in small batches into the wet ingredients. Do not over-mix. Add the pumpkin puree at low speed.

When well-mixed, place dough in the freezer for 90 minutes (or in the fridge overnight).

Pre-heat oven to 350º F. Mix extra sugar and cinnamon together well in a bowl. Roll a small mound of dough (about 2 Tbs) into a ball in your hand, and then roll in cinnamon sugar. Place on baking sheet 12 to a sheet (they will spread a little).

Bake for about 18 to 20 minutes. When just the edges of the cookies start to brown, you will know they are done. The middle part of each cookie is going to appear undercooked. Cool on a wire rack and you will see them look like they are cooked through.

Store in an airtight container.

Nutritional Information: Calories Per Serving: 94, Calories from Fat: 39, Fat: 4 g (2 g Saturated Fat), Cholesterol: 13 mg, Sodium: 56 mg, Potassium: 40 mg, Carbohydrates: 13 g, Sugar: 8 g, Protein: 1 g.

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



Family Matters: Cooking = Responsibility


 Cooking = ResponsibilityAs my girls have gotten older, I found how helpful they can be, if given the opportunity to do something on their own. They get home from school before we get home from work, so they know if they wait for us to cook supper that it will be late when we eat. Therefore, they have taken on the responsibility of cooking a few nights a week. My rule is that I don’t care what you cook because I will eat it! It’s just nice getting home and not having to go straight to the kitchen.

When I buy groceries, they tell me what items they need for what they are planning on cooking that week. They check the weekly grocery ad and let me know what is on sale (budget shoppers!). They have learned that Pinterest has lots of recipes, or they look through our cookbooks (I know, who uses those anymore!). The twins are 16 now, and they cook just about anything you can imagine. I always tell them how great the food was and how much I appreciate them.

We make cookies for a boys’ home as part of a church ministry, and I came home the other night to them having made 8 dozen cookies. They were not all perfectly round nor did they look like the cookies I would have made, but they tasted great. What a blessing to me (who was exhausted) and to the boys receiving them! Letting your kids grow in responsibility reaches outside your home…what a great lesson!

What a blessing it is that my children do not feel the need for someone to wait on them hand and foot, but they step up and act responsible in helping. If we all pitch in on things that need to be done, then there’s more time we can spend as a family doing things together. Most children are willing (definitely able) to cook, clean and even do laundry if parents would let them. Don’t worry that it may not be the best meal you ever ate or chores may not be done exactly like you would have done it. Let your children learn responsibility; it is good for them and it helps them grow!

What a comfort I have in knowing my girls can cook, clean, plan ahead and work through matters on their own. They will be responsible adults which is a great virtue to have in college, at work, in church ministry and in your family. I count my blessings daily, and I give thanks for my girls and the responsible young ladies they have become!



Shop the Sale: Beef and Broccoli


Beef and BroccoliConsidering my son’s current affinity for white rice, I try to work it into as many dishes as humanly possible. While Luke is a sweet boy, he’s a picky eater. He likes rice, approximately two vegetables (broccoli and cauliflower) and meat.

That doesn’t always make cooking easy.

This dish satisfies all his requirements AND is made in the slow cooker (which makes me happy). In addition, chuck roast is on sale at Brookshire’s this week, so really, it doesn’t get any better than this.

Beef and Broccoli

Ingredients:
1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef stock or beef broth
1/2 cup soy sauce
1/3 cup dark brown sugar
1 Tbs sesame oil
3 garlic cloves, minced
2 Tbs cornstarch
1 (12 oz) bag frozen broccoli florets
white or brown rice, cooked

Directions:
Whisk together the beef stock, soy sauce, dark brown sugar, sesame oil and garlic in the crockery of a slow cooker. Place beef strips in the sauce, tossing to coat. Cook on low setting for approximately 6 hours.

When your beef is almost finished, remove about 4 tablespoons of the sauce from the slow cooker, and whisk it with cornstarch. Stir it back into the slow cooker and add broccoli. Turn heat to high; let cook for about 30 more minutes, or until sauce is thickened and broccoli is cooked through. Serve over rice.

Nutritional Information: Calories Per Serving: 563, Calories from Fat: 316, Fat: 35 g (13 g Saturated Fat), Cholesterol: 117 mg, Sodium: 2090 mg, Potassium: 402 mg, Carbohydrates: 24 g, Fiber: 2 g, Sugar: 14 g, Protein: 34 g.

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



Page 2 of 2012345678910...Last »
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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS