share. The Brookshire's Blog

Product Talk – Top Care Ibuprofen


Top Care IbuprofenI recently began exercising again, and let me just tell you, starting an exercise program in your 40s is vastly different from going out on a Saturday morning and running a 5k effortlessly in your 20s.

Needless to stay, I’ve been SORE.

Top Care Ibuprofen to the rescue! It soothes my sore muscles with the same active ingredients that are in the name brands for a fraction of the cost, so I feel even better about that.

Ibuprofen is a non-steroidal anti-inflammatory drug, so it relives inflammation in the body to help with headaches, sore muscles and other ailments. It doesn’t interact with other drugs and is pretty safe for almost everyone to take, but always consult your doctor. It also doesn’t have any significant side effects.

Top Care makes an entire line of medications that you can feel good about using, and you can definitely feel good about the price.

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Product Talk: Ocean Spray Cranberry Sauce


Ocean Spray Cranberry SauceWe have three kinds of cranberry sauce at my house for Thanksgiving – homemade, canned jellied cranberry sauce and canned whole berry cranberry sauce. It’s too good not to have a variety.

Homemade is good because you get whole berries and you can add your own seasonings. I prefer to put orange, lemon, lime, cinnamon, ginger and cardamom in mine.

But I love canned Ocean Spray Cranberry Sauce. I like the whole berry variety, and my boys love the “smooth” jellied kind.

The jellied variety slices so beautifully for a serving tray and also (let’s be honest) to use on sandwiches later.

Ocean Spray Cranberry Sauce is made with the freshest ingredients and is available year round, but you’ll find it especially prominent throughout the holiday season. Serve chilled or at room temperature.

If you really want to switch things up this holiday season, try the Ocean Spray Cran-Raspberry Cranberry Sauce. I might have to add a fourth kind of cranberry sauce to my table this Thanksgiving.

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Product Talk: Louisburg Honeycrisp Apple Cider


Louisburg Honeycrisp Apple CiderLouisburg Honeycrisp Apple Cider reminds me of picking apples on Carter’s Mountain and being able to taste the cider pressed right after the apples came out of the field.

Louisburg Cider Mill aims for exactly that flavor. It captures the freshness and bright sweetness of a honeycrisp apple, and bottles it for Brookshire’s customers.

The Mill in Louisburg, Kansas processes apples at the peak of freshness, so your cider tastes like it was just poured from the tree itself.

“Our cider-making method dates back 2,000 years, and it still produces the best quality cider,” the Louisburg Mill website says. “We continue our old-fashioned methods in the manufacture of our many other products as well.”

Look for Louisburg Honeycrisp Apple Cider near the honeycrisp apples in your Brookshire’s produce department. This cider is delicious at room temperature, chilled or even served warm, with a cinnamon stick for stirring.



Product Talk: Maple-Pecan Baked Brie


Maple-Pecan Baked BrieI love lolling around the Brookshire’s cheese case. There are so many beautiful cheeses, and I’m making it my personal mission to try them all.

You might wonder what to do with a soft, fragrant wheel of brie. Brie is a soft cow’s milk cheese with a soft rind that can either be eaten or discarded. I eat it, personally as it is completely edible and gives a nice dimension to the cheese.

You can spread brie on a cracker, just as it is, or you can bake it, which makes a wonderful, nutty, melted spread with a rich taste and a decadent feel.

Maple and pecans are the perfect fall pairing with a wheel of brie, and they give a sweetness to the slight bitterness of the rind. This is great for a party or an appetizer for your holiday meal.

Maple-Pecan Baked Brie

Ingredients:
8 oz wheel of brie
2 Tbs real maple syrup
2 Tbs brown sugar
1/2 tsp cinnamon
1/2 cup pecans, chopped
sliced baguette, crackers or apple slices, for serving

Directions:
Preheat oven to 350° F.

Line a baking sheet with parchment paper. Place wheel of brie on the paper. Bake for 15 minutes or until softened. Remove from the oven, and set brie on a serving plate to cool slightly.

While the cheese cools, heat maple syrup, brown sugar and cinnamon over low heat in a small saucepan. Stir until the sugar dissolves, about 2 minutes; stir in pecans. Pour the syrup mixture over the brie, and serve immediately. This is delicious with Granny Smith apples.

Serves 12

Nutritional Information: Calories Per Serving: 144, Calories from Fat: 108, Fat: 12 g (4 g Saturated Fat), Cholesterol: 19 mg, Sodium: 120 mg, Carbohydrates: 77 g, Fiber: 1 g, Sugar: 4 g, Protein: 5 g.

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Product Talk: Halloween General Merchandise


Halloween General MerchandiseToday is Halloween, and it’s not too late to grab your last-minute celebration supplies at Brookshire’s. There’s no need to be having a party to turn your house into a happy haunt.

I love the skull cups! In orange or a dusky gray, these plastic (so you can’t break them easily) mugs of mayhem come in a handled cup or a wine glass variety. They’re perfect for a splash of soda, a mug of milk or a sip of wine.

I also love the Dia de los Muertos collection. These brightly colored napkins, paper plates and paper cups are fun for Halloween but also for celebrating the Day of the Dead. Day of the Dead, or Dia de los Muertos, is Spanish in origin but widely celebrated in Mexico as well as Central and South American countries. The day after the American Halloween, Dia de los Muertos aligns on the calendar with the Catholic celebration of All Saints Day and All Souls Day. The day, Nov. 1 (in some countries it’s a two-day celebration on Nov. 1 and Nov. 2), focuses on family gatherings to pray for loved ones who have passed and to help support their spiritual journey. Dia de los Muertos is celebrated by creating sugar skulls to honor those who have died, as well as offering them their favorite foods and decorating with marigolds. I love these products because they are fun and festive, but they also celebrate the multicultural aspect of our cities!

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Product Talk: Brookshire’s French Fried Onions


Brookshire’s French Fried OnionsI can neither confirm nor deny that one year I had to make a Thanksgiving Day run to the local convenience store for more French Fried Onions. You see, I may, or may not, have eaten most of the can before they went atop the green bean casserole.

Luckily, Brookshire’s stocks extra French Fried Onions early in the season (although you can also find them on the shelves all year long), so now I’ve learned to make more than just the Thanksgiving green bean casserole with French Fried Onions.

French Fried Onions are exactly that – crunchy little bits of fried onion. Like an onion ring, but crunchier. They’re great for topping a casserole, a salad, as a coating for chicken or pork, or eating straight out of the can, or so I heard.

I’d buy more than one can, if I were you.



Product Talk: Chobani Pumpkin Spice Yogurt


Chobani Pumpkin Spice YogurtIn my eternal quest to taste everything that’s pumpkin spice-flavored, a container in the diary case caught my eye the last time I was at Brookshire’s.

Chobani Yogurt makes a Pumpkin Spice Greek Blended Yogurt.

Of course, I bought it.

Made with real pumpkin puree, cinnamon and nutmeg, this smooth and creamy concoction smacks of fall. With only two grams of fat and 12 grams of protein, this slightly sweet treat makes the perfect breakfast or snack.

Chobani uses only natural, non-GMO ingredients for their yogurts, and this contains 40 percent less sugar than regular yogurt.

I can feel good about that, especially with how good it tastes!

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Product Talk: Grandma’s Molasses


Grandma’s Molasses Marble CakeFall and holiday baking season are upon us, and there’s nothing like the rich flavor of molasses to use in your cool weather treats.

Grandma’s Molasses is an unsulfured, sugarcane molasses that is a great alternative to sugar and a perfect ingredient for baking or seeping into slow-cooked dishes like baked beans.

Molasses is one of the earliest ingredients used in baking. Originally sourced from the West Indies, having molasses to sweeten your cakes and breads was considered a status symbol at one time.

Grandma’s Molasses comes in Original or Robust varieties. Both are kosher and gluten-free. Robust molasses is more concentrated and less sweet than original. It’s made of a blend of “first molasses,” which is what remains once the sugarcane juice has crystallized, according to the company website.

Whether you’re making barbecue sauce or baking cookies, molasses is a deep, rich, aromatic ingredient that will enhance the flavor of anything you make.

Marble Cake

Ingredients:
2 cups cake flour, sifted
1 tsp salt
3 tsp cream of tartar
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 eggs
2/3 cup milk
1/4 cup Grandma’s® Original Molasses
1 tsp cinnamon
1/4 tsp cloves

Directions:
Sift together flour, salt and cream of tartar. Cream together shortening, sugar and vanilla. Beat in eggs. Add milk alternately with flour mixture. Beat for 30 seconds. Place 1/3 of batter in a small bowl; stir in molasses and spices. Pour light and dark batters alternately into a well-greased, lightly floured, 8-inch tube cake pan or into a 9 x 9 pan. Bake tube cake for 1 hour in 325° F oven, or bake the 9 x 9 cake for 45 minutes in 350° F oven. Frost as desired.

Serves 12

Nutritional Information: Calories Per Serving: 254, Fat: 10 g (3 g Saturated Fat), Cholesterol: 28 mg, Sodium: 214 mg, Carbohydrates: 39 g, Fiber: 1 g, Sugar: 21 g, Protein: 4 g.

(From grandmasmolasses.com)

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



Product Talk: Campbell’s French Onion Soup Beef Bourguignon


Campbell’s French Onion Soup Beef Bourguignon I spent quite a bit of time in France, visiting the nearby country during the years I lived in Germany.

Suffice it to say that I ate quite a bit of one of the country’s signature dishes, Beef Bourguignon or Beef Burgundy. It was one of my favorites. Not only does the rich flavor develop after hours of cooking, but the smell is so comforting and always reminds me of fall in France.

A few years after I returned, I went to a friend’s house for dinner, and she had made Beef Bourguignon. While I was helping her prepare a side salad, I noticed empty cans of Campbell’s French Onion Soup in her trash can.

Surely, she hadn’t used canned soup (gasp!) in the beef bourguignon.

She had.

It was delicious, just as good as anything you’d eat in France.

I have to say that I use it myself now.

Campbell’s French Onion Soup has a rich flavor that any French chef would approve of.

Campbell’s French Onion Soup Beef Bourguignon

Ingredients:
2 lbs beef stew meat
1 large onion, sliced
4 cloves garlic, minced
1 lb mushrooms, sliced
1/2 lb bacon, diced
2 cans Campbell’s French Onion Soup
1 bottle burgundy (or dry red) wine (if you really don’t want to use wine – the alcohol does burn off – substitute 1 can beef consommé and 1 can tomato paste)
salt and freshly ground black pepper, to taste

Directions:
Season the meat with salt and pepper. Set aside. In a heavy skillet, sauté bacon until crisp. Remove the bacon from the pan with a slotted spoon and set aside. In the bacon grease, sauté onions until translucent. Add garlic and mushrooms; stir for 1 minute. Add in the beef, and sear on all sides. Remove from heat. Transfer the meat mixture to an oven-safe baking dish with a lid. Stir in soups and burgundy. Braise at 375° F for 2 hours.

Serve over rice or egg noodles.

Serves 6

Nutritional Information: Calories Per Serving: 710, Calories from Fat: 239, Fat: 27 g (9 g Saturated Fat), Cholesterol: 177 mg, Sodium: 1819 mg, Carbohydrates: 22 g, Fiber: 2 g, Sugar: 8 g, Protein: 63 g.

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Product Talk: JELL-O No-Bake Pumpkin-Style Pie Dessert


JELL-O No-Bake Pumpkin-Style Pie DessertIt’s the time of year for all things pumpkin spice, so when I walked by an end cap in Brookshire’s this weekend, I was immediately drawn to the boxes of JELL-O brand desserts.

This easy way to bring fall flavor into your home is delicious as well as simple.

You just add sugar, butter and milk to the provided mix for filling and crust, and then pop it into your refrigerator to set!

If you’re like me and never quite mastered your grandma’s pie crust, this is a simple way to get started.

I love the consistency of the filling in this dessert. It’s so smooth, rich and creamy, and you can taste notes of cinnamon and ginger, just like Grandma used to make but a whole lot easier!

You can make one dessert in a pie plate or use ramekins for individual servings. It’s a quick and easy dessert in one box, minus the whipped cream, of course.

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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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