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Shop the Sale: Smoked Pork Roast

Smoked Pork RoastAs I’ve mentioned recently, Paul’s shiny red smoker has come to live on my back porch. He brought it over on Thanksgiving, and I’m hesitant to return it. He says it can stay, since we mostly cook at my house, and I’m probably going to hold him to that.

There is seriously nothing better than the smell of meat slow-cooking all day on the smoker. Why don’t they make a cologne and bottle that scent? Until then, I’ll just make Paul stand downwind of the smoker when we’re cooking!

Pork roast is definitely one of my favorite things to smoke, and it stands up so well to slow-cooking. Now, you might want to brine a boneless roast before you smoke it to keep it moist. This step probably isn’t so critical with a pork shoulder or something fattier, but I’d definitely take the extra time to do it with a boneless roast. Plus, it imparts some good flavor. You can get creative with the brine, too. Instead of apple juice, you can use plain water, beer or orange juice. Stick to something with a bit of acid in it, in my opinion. You can also add in whatever spices you want, as long as you keep the salt (that’s what makes the brine a brine).

Enjoy this recipe while boneless pork roast is on sale at Brookshire’s this week.

Smoked Pork Roast

7 lb boneless pork roast

2 quarts apple juice
1/3 cup kosher salt
1/4 cup sugar
1 tsp thyme
5 whole cloves
1 tsp black pepper

4 Tbs Worcestershire powder
1 Tbs salt
1 Tbs pepper
1 Tbs ground cumin
1 Tbs brown sugar

Combine brine ingredients in a large roasting pan on the stove. Bring to a boil. Cool and submerge roast in brine. Refrigerate overnight.

Remove roast from brine. Rinse and pat very dry.

Combine rub ingredients in a small bowl. Rub over pork roast, pressing into meat for more flavor.

Prepare smoker to 200° F to 225° F. Add wood chip flavoring. Smoke for about 8 hours or until internal temperature of pork roast reaches 150° F. Remove from heat. Let rest until pork reaches 155° F.

Serves 8

Nutritional Information: Calories Per Serving: 577, Calories from Fat: 127, Fat: 14 g, Trans Fat: 4 g, (5 g Saturated Fat), Cholesterol: 290 mg, Sodium: 1100 mg, Potassium: 1696 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 104 g.

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Shop the Sale: Sweet and Savory Bacon-Wrapped Chicken Bites

Sweet and Savory Bacon-Wrapped Chicken BitesPhew!

What a week!

Did you all have a great Christmas? I did! My parents were in town visiting from out of state. I got to go to sleep and wake up Christmas morning with my kids and my love, and life is pretty much great.

I’m sad to see Christmas go, but I’m also ready to celebrate 2016. The past year brought so much joy and so many beautiful changes. I can’t wait to see what will happen in 2016. I’m looking forward to great things.

We’re going to ring in the new year quietly, as usual, but surrounded by family and close friends and, of course, good food.

This dish could be an appetizer or a main meal. It’s great because it’s easily doubled or tripled, which is great timing considering that boneless, skinless chicken breast tenders are on sale this week at Brookshire’s.

I think it’s always a good idea to serve a hearty protein at a party, and this dish is perfect for New Year’s Eve!

Sweet and Savory Bacon-Wrapped Chicken Bites

2 Tbs chili powder
1 tsp garlic powder
1/8 tsp pepper
4 (4 oz) skinless chicken breast tenders
8 slices thin-cut bacon, cut into halves
2/3 cup brown sugar

Combine chili powder, garlic powder and pepper in a small bowl. Dredge chicken in the spice mixture to coat well. Press the spices into the chicken if necessary to help it adhere.

Wrap each strip of chicken in two slices of bacon, and secure with a toothpick. Roll the bacon-wrapped chicken in brown sugar until well-covered.

Place chicken on a baking sheet lined with foil or parchment paper (for easier clean-up) and sprayed with nonstick cooking spray. Bake at 350° F for about 20 to 25 minutes, or until the bacon is crisp and the chicken is cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 378, Calories from Fat: 117, Fat: 13 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 77 mg, Sodium: 924 mg, Potassium: 284 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 28 g, Protein: 33 g.

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Shop the Sale: Butter-Basted Ribeye Steak

Butter-Basted Ribeye SteakThis year, I’m not going to have a big crowd for Christmas dinner. In addition, none of the guests I will have really care if the meal is “traditional” or not, so we’re going with “not.” However, you can’t go wrong with any meal at any time with ribeye steak, on sale this week at Brookshire’s.

Beautifully marbled and full of flavor, ribeyes are my favorite cut of steak. My sweet boyfriend, Paul, usually grills them outside, but you never know just what the weather will be doing on Christmas. This year, we plan to cook them inside in the cast iron skillet. I can almost smell it now! I grow rosemary from my back porch so that will be fresh too, and the smell of browning butter combined with the sound of sizzling meat can’t be beat.

When I first read this recipe, I thought you’d actually spoon melted butter over the steaks to baste it, and while you don’t really do that, you COULD. That would also be delicious, so I changed the recipe to reflect that. Don’t add the herbs until the second stage, as they’ll get burned and bitter.

Enjoy these steaks for your Christmas dinner, or any other meal, because you really can’t go wrong with ribeye!

Butter-Basted Ribeye Steaks

4 boneless ribeye steaks, about 1 lb each
sea salt and freshly ground pepper, to taste
3 Tbs extra virgin olive oil
4 Tbs butter
4 thyme sprigs
3 garlic cloves
2 rosemary sprigs

Bring the ribeyes to room temperature. Drizzle with olive oil, and rub with salt and pepper to taste.

Heat 2 tablespoons of olive oil in a cast iron skillet until the oil shimmers and gives off a nutty smell.

Add the steaks and cook over high heat until the steaks are crusty on the bottom, about 5 minutes.

Flip the steaks and add butter, thyme, garlic and rosemary.

Continue to cook over high heat, spooning the butter, garlic and herbs until steaks are cooked to desired doneness.

Remove steaks from the pan, and let them rest for about 10 minutes before slicing into them.

Serves 4

Nutritional Information: Calories Per Serving: 1279, Calories from Fat: 957, Fat: 106 g, Trans Fat: 4 g, (40 g Saturated Fat), Cholesterol: 271 mg, Sodium: 904 mg, Potassium: 13 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 81 g.

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Shop the Sale: Maple Pomegranate-Glazed Turkey

Maple Pomegranate-Glazed TurkeyMy friend – let’s call her “Erma” – is looking for something different to make for Christmas dinner this year.

I can’t use her real name because she doesn’t want her mother-in-law to know she’s looking for a new recipe. You see, every year since she’s been married (all 23 of them) her mother-in-law bakes the turkey for Christmas dinner. And every year (all 23 of them) Erma’s holiday dinner is dry and flavorless.

“She doesn’t put anything on it,” Erma laments. “She just plops it in the pan and sticks it in the oven! Plus, she cooks it too long.”

But this year, Erma is hosting Christmas dinner for the first time. Her mother-in-law is relinquishing the kitchen, her only request being that they still have turkey for Christmas dinner, as is family tradition.

Erma is more than happy to oblige, but is looking for a way to liven up the Yuletide bird.

She found this recipe on the Honeysuckle Turkey website when she searched “Christmas turkey recipes.” Coincidentally, Honeysuckle turkeys are on sale this week at Brookshire’s, so it’s the perfect time to buy one for your Christmas dinner.

Using the juice and the sweet syrup should make this bird juicy and flavorful! Maybe it’ll even start a new tradition.

Maple Pomegranate-Glazed Turkey

1 12-lb Honeysuckle White® Fresh All Natural Whole Turkey
1/4 cup unsalted butter, melted
salt and pepper, to taste
1 1/2 cups chicken broth
1 cup pomegranate juice
1/4 cup maple syrup

Preheat oven to 325° F. Unwrap the turkey in the sink and pat dry with paper towels. Remove the neck, giblets and any excess fat from the turkey; discard.

Coat the outside of the turkey with butter, sprinkle with salt and pepper and place on a rack in a large roasting pan. Roast for 1 hour.

Combine the chicken broth, pomegranate juice and maple syrup in a non-stick skillet and bring to a simmer over low heat. Cook, stirring occasionally, until reduced to about 1/3 cup, about 30 minutes.

After 1 hour of roasting, begin basting with the glaze. If the bird gets too dark, cover loosely with foil. Continue roasting until a thermometer inserted into the breast reaches 165° F.

Transfer the turkey to a platter, tent with foil and let rest 30 minutes before slicing.

Recipe from

Serves 12

Nutritional Information: Calories Per Serving: 927, Calories from Fat: 240, Fat: 27 g, Trans Fat: 0 g, (10 g Saturated Fat), Cholesterol: 354 mg, Sodium: 447 mg, Potassium: 1792 mg, Carbohydrates: 29 g, Fiber: 0 g, Sugar: 25 g, Protein: 134 g.

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Shop the Sale: Smoked, Glazed Spiral Christmas Ham

Smoked, Glazed Spiral Christmas HamAre you making ham for Christmas this year?

I wasn’t going to until I found this recipe that explains how to smoke a spiral-sliced ham to glazed, grilled goodness.

Hormel and Brookshire’s spiral-sliced hams are precooked, but that lends them to being perfectly smoked before serving them on Christmas Day!

This year, I have guests coming for Christmas, so it won’t be just the four of us, which is a great excuse to get a big ham. I never really need an excuse to grill or use the smoker, but Christmas and company are an added benefit. Plus, Paul’s smoker recently came to visit my back porch, and it hasn’t left yet. So, I’m going to take as much advantage of it as I can before he decides he wants it back at his house. If you needed further convincing, using the grill or smoker for your ham frees up your oven for things like cherry pies, bouche de noel or Christmas cookies!

Smoked, Glazed Spiral Christmas Ham

1/2 cup apricot jam (or grape jelly)
1/2 cup raw honey
1/2 cup white wine
2 Tbs brown sugar
1 Tbs Dijon mustard
2 tsp Worcestershire sauce
2 tsp balsamic vinegar
1 tsp soy sauce
1/2 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp ancho chile powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp sage
1/16 tsp ground cloves
1 (8 lb) spiral-sliced ham

Mix all the ingredients in a large bowl, except the ham.

Place the ham in a heavy-duty aluminum pan, and slightly separate the slices. Brush between each slice with the glaze, and coat the outside of the ham generously.

Cover the pan with heavy-duty aluminum foil.

Preheat the smoker or grill with a side for indirect grilling.

Place the pan over indirect heat. Cooking time is about 12 to 13 minutes per pound to an internal temperature of 140° F to 150° F.

Baste ham with the glaze about every 20 minutes during the cooking process.

Remove the ham from the smoker when it reaches 140° F; let stand, covered, until it reaches 150° F.

Serves 12 to 14

Nutritional Information: Calories Per Serving: 676, Calories from Fat: 326, Fat: 36 g, Trans Fat: 0 g, (13 g Saturated Fat), Cholesterol: 148 mg, Sodium: 3336 mg, Potassium: 35 mg, Carbohydrates: 34 g, Fiber: 0 g, Sugar: 31 g, Protein: 53 g.

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Shop the Sale: Chili and Cocoa-Rubbed Pork Chops

Chili and Cocoa-Rubbed Pork Chops“Let’s have pork chops for dinner” was the battle cry from my son during a recent meal-planning weekend.

“But we just had pork chops Wednesday night,” I replied.

“That’s okay; you can never have too many pork chops,” he said.

Ok, well then, we’ll have pork chops.

He’s right in a way, as pork is such a versatile meat. We’d had them smothered the previous week, so I was looking to do something a little different that time. I grill them frequently, but I was still searching for something different.

This rub, a mix of savory chili powder and cocoa, is usually found in sweet dishes and lends the perfect balance between sweet and spicy. The addition of some brown sugar doesn’t make it overly sweet, but instead it caramelizes on the chop during the cooking process.

The boys loved these, and I thought they’d be delicious with a pinch of cayenne added, too.

Chili and Cocoa-Rubbed Pork Chops

2 boneless pork chops
2 tsp unsweetened cocoa powder
2 tsp chili powder
2 tsp dark brown sugar
1 Tbs olive oil
pinch of sea salt
pinch of freshly ground black pepper

Combine chili powder, cocoa and brown sugar until well-blended. Divide mixture into two; rub half on each side of both pork chops. Sprinkle with salt and pepper.

Heat a cast iron skillet over medium heat and add olive oil. When oil is hot, add pork chops and cook for 5 minutes on the first side, covered. Flip chops and cook a few more minutes until cooked through and caramelized.

Serves 2

Nutritional Information: Calories Per Serving: 246, Calories from Fat: 105, Fat: 12 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 83 mg, Sodium: 92 mg, Potassium: 559 mg, Carbohydrates: 5 g, Fiber: 2 g, Sugar: 0 g, Protein: 30 g.

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Shop the Sale: Turkey in a Paper Sack

Turkey in a Paper SackThis will be our second Thanksgiving together, and this year, Paul is cooking the turkey his way. I mean, mine was good and all that, but Paul never steers me wrong, especially when it comes to cooking meat.

Late celebrity chef David Wade from Dallas was not only a great chef, but he was a personal friend of Paul’s, so Paul makes his Thanksgiving turkey the way David Wade prepared his: in a brown paper grocery bag.


Yep, a brown Brookshire’s bag works just fine.

Is it okay if it has ink on it? Yep, that’s perfectly fine, too.

What you must NOT do is deviate from this recipe. The turkey has to be 12 pounds or larger, or it won’t cook right. Don’t use more than a cup of peanut oil, or you’ll have a fire on your hands. It must be peanut oil, which has a high heating point. Other than that, it’s a simple and delicious recipe, and I look forward to not basting the bird or wrangling with the hot oven.

Buckley Farms turkeys are on sale now, so grab one (or two), ask for paper bags at the checkout and enjoy a fuss-free Thanksgiving.

Turkey in a Paper Sack

1 (12 lb) Buckley Farms turkey, room temperature
3 Tbs paprika
1 cup peanut oil (no substitutions)
2 Tbs salt
2 tsp pepper
2 Tbs Worcestershire powder
1 heavy, brown paper Brookshire’s grocery bag

Preheat oven to 325° F.

Inspect brown paper bag thoroughly for any holes. Bag cannot have any holes or tears.

Wash turkey and pat dry with paper towels.

Mix paprika, salt, pepper and Worcestershire powder together in a small bowl.

Rub turkey with about 1/2 cup of peanut oil, inside and out. Then, massage seasonings into bird. Pour remaining oil into the brown paper bag, completely coating the surface. Place turkey inside the bag, breast-side up, and place the bag into a large roasting pan.

Seal the end of the bag tightly using twine. Make sure the top of the bag does NOT touch the top or sides of the oven.

Bake 10 minutes per pound without opening the bag.

When time is up, remove from the oven. Carefully slit the top of the bag, allowing steam to escape. Allow to vent, and then remove the bag.

Serves 12

Nutritional Information: Calories Per Serving: 937, Calories from Fat: 368, Fat: 41 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 343 mg, Sodium: 1488 mg, Potassium: 1397 mg, Carbohydrates: 1 g, Fiber: 1 g, Sugar: 0 g, Protein: 133 g.

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Dine In: Braised Short Ribs

Braised Short RibsLast Friday night was the perfect night to stay home and cook something fabulous.

It was raining, chilly and the eve of a certain spooky holiday that’s perfect for watching scary movies and snuggling.

So, stay home and cook, we did. I’m oh-so-glad we did, too. It’s five days later, and my house STILL smells like the delicious braised short ribs we made. Yep, they were that good that the scent is still lingering.

This recipe is adapted from a Pioneer Woman recipe. If you’re going to make a slow-cooked, savory dish that features bone-in meat in a rich sauce, the Pioneer Woman is a pretty good example to follow! She serves hers on creamy polenta. I opted for mashed potatoes. Anything to sop up the delicious gravy that’s produced during the braising process would be a good accompaniment for this dish.

Braised Short Ribs

8 whole beef short ribs (bone-in)
kosher salt and pepper, to taste
1/4 cup all purpose flour
6 slices bacon, diced
2 Tbs extra virgin olive oil
1 white onion, diced
2 cups baby carrots
4 oz tomato paste
2 Tbs apple cider vinegar
2 cups beef stock
4 Tbs garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary

Coat ribs liberally in salt and pepper, and then dredge in flour, pressing flour to adhere to meat. Set aside.

In a large Dutch oven or heavy-duty skillet, brown bacon over medium heat until crispy and fat is rendered. Remove bacon with a slotted spoon; set on paper towels to drain.

Add olive oil to the bacon grease in the pan, and raise the heat to high. Working in two batches, brown ribs on all sides, about 45 seconds per side. Remove ribs and let rest. Reduce heat to medium.

Add onions, carrots and garlic to the pan; cook for 2 minutes. Add broth and scrape the browned bits from the bottom of the pan. Add tomato paste and vinegar. Bring to a boil and cook 2 minutes.

If you’re continuing to cook in your Dutch oven, proceed. If you need to transfer vegetable broth mixture to an oven-proof baking dish with a lid, do that now.

Add broth, 1 teaspoon kosher salt and black pepper to the liquid in the large ovenproof pot. Add ribs to the liquid; they should be almost completely submerged.

Add whole sprigs of fresh rosemary and thyme.

Place a lid on the pot and put in the oven. Cook at 350° F for 2 hours, and then reduce heat to 325° F, cooking an additional 45 minutes at that temperature. Remove from oven and let stand, covered, for 20 minutes. Meat should be fork-tender and falling off the bone. Serve on top of creamy polenta, mashed potatoes, rice or egg noodles.

Serves 4

Nutritional Information: Calories Per Serving: 377, Calories from Fat: 228, Fat: 25 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 47 mg, Sodium: 1408 mg, Potassium: 694 mg, Carbohydrates: 18 g, Fiber: 2 g, Sugar: 5 g, Protein: 20 g.

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Shop the Sale: Chicken and Rice Bake

Chicken and Rice BakeWhen I graduated from college and moved away, I didn’t just go across town or a few hours away, I moved from Virginia all the way to Germany.

It was an amazing adventure, but I was pretty homesick, especially at first. One of the things my mom gave me before I left was a recipe box filled with index cards on which she’d painstakingly copied some of my favorite recipes, so I could recreate them on my own. I was a pretty spoiled kid; I’d never had to cook because my mom always did it. The cooking learning-curve was pretty steep, and there were no cooking shows on Armed Forces Network in the early ‘90s.

One of the first recipes I tried was a chicken dish featuring leg quarters, rice, cream of something soup and broccoli. The rice didn’t cook, and it was hard and crunchy. I bought chicken thighs instead of legs (the thigh is part of the leg, right?), and it was pretty much a total disaster.

Years later, I pretty much know what I did wrong, but there are also products like instant rice available to help out.

I also figured out chicken leg quarters, which are a delightful cut featuring tender, juicy parts of the bird. They’re also on sale this week at Brookshire’s, so I figured it would be a good time to reprise this old favorite.

Chicken and Rice Bake

4 chicken leg quarters
1 (4.5 oz) pkg instant long-grain and wild rice
2 cups water
1 (10.75 oz) can condensed cream of chicken soup
1 (8 oz) ctn sour cream
2 cloves garlic, crushed
1 Tbs garlic, minced
1 cup broccoli florets
salt and black pepper, to taste
1 cup cheddar cheese, grated

Preheat oven to 350° F.

Spray a large 9 x 13 baking dish with nonstick cooking spray. Place chicken leg quarters in pan, covering with foil. Bake for 45 minutes.

Combine rice and seasoning packages, salt and pepper, water, soup, sour cream, garlic and broccoli; stir to thoroughly combine.

Remove chicken from oven, and remove chicken to platter. Drain oil and juices from baking pan. Spread the rice mixture in the bottom of the pan; top with cheese then chicken. Bake uncovered for an additional 30 to 45 minutes, or until liquid is absorbed and rice is cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 801, Calories from Fat: 445, Fat: 50 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 1766 mg, Carbohydrates: 37 g, Fiber: 1 g, Sugar: 3 g, Protein: 54 g.

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Shop the Sale: Oven-Baked, Crunchy Honey-Garlic Chicken

Oven-Baked, Crunchy Honey-Garlic ChickenI’m forever in the market for delicious, interesting, not-your-average chicken recipes.

This one fits the bill to a T.

At first, honey and garlic sounded like a strange combination to me, but the pungent garlic offsets the sweetness of the honey and the added spices complement it all beautifully.

The true majesty of this recipe comes in the double-dredge and oven-baked crispiness. The secret to crispy, oven-baked chicken is keeping the temperature of the oven hot, hot, hot. First, you heat the pan. Then, you keep the oven door closed tightly against drafts and against soggy chicken. The double-dredging helps, too. When you flip the chicken, take it all the way out of the oven and close the door while you’re turning the chicken to help the heat stay in, too.

Boneless, skinless chicken breasts are on sale this week at Brookshire’s. You might want to buy extra because your family is sure to love this recipe.

Oven-Baked, Crunchy Honey-Garlic Chicken
Serves 4

4 large boneless, skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 Tbs ground ginger
1 Tbs freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 Tbs paprika
1 tsp cayenne pepper
4 eggs
8 Tbs water
canola oil, for greasing pan
2 Tbs olive oil
3 to 4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
1 tsp ground black pepper

Pound chicken breasts between 2 sheets of wax paper to an even 1/2-inch thickness.

Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper.

Whisk together eggs and water to create an egg wash.

Season the chicken with salt and pepper, and then dredge in flour mixture. Dip into egg wash and then again into the flour mixture, pressing crust to chicken to help it stick.

Heat a baking sheet in a 425° F oven. Preheating the pan helps make the crust crispy. Cover the bottom of the pan with a thin drizzle of canola oil using only enough to coat the bottom of the pan. Working quickly, place all the chicken pieces on the pan and return to the oven.

While the chicken is cooking, make the sauce by heating a heavy saucepan to medium heat. Add olive oil and minced garlic; cook until soft but not browned. Add the honey, soy sauce and black pepper. Simmer for 5 to 10 minutes; remove from heat and allow to cool slightly.

Bake the chicken for 15 minutes without opening the door. At the 15-minute mark, flip the chicken over and continue cooking for 10 to 15 more minutes until golden-brown. Do not open the oven door while cooking or the crust won’t be crisp.

Remove chicken from oven; dip in sauce and serve immediately.

Nutritional Information: Calories Per Serving: 882, Calories from Fat: 198, Fat: 22 g, Trans Fat: 0 g (5.4 g Saturated Fat), Cholesterol: 265 mg, Sodium: 3394 mg, Potassium: 698 mg, Carbohydrates: 129 g, Fiber: 5 g, Sugar: 71 g, Protein: 47 g.

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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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