share. The Brookshire's Blog

Product Talk: Miniature Candy Bars


You can’t walk past an end cap in your local Brookshire’s right now without pumping into a boo-tiful display of Halloween candy. Sweet Tarts, lollipops, gummy bears. You name it; you can buy it in bulk right now.

Personally, I go straight for the chocolate and I love the miniature-sized candy bars are the best. Luckily for me, I have one son who loves chocolate, and one who doesn’t, so I have carte blanche to raid his Halloween pumpkin and pillage all the bite-sized Butterfingers and Snickers.

This recipe is a fun way to use leftover Halloween candy. It’s also great for a holiday party or just a wonderful way to use those bulk bags of mini candy bars.

Snickers Puffs (or Milky Way Puffs)

Ingredients:
1 (8 oz) can Pillsbury crescent dinner rolls
2 Tbs butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars

Glaze:
1/2 cup confectioners’ sugar
2 tsp cocoa
2 or 3 tsp milk
Colored sprinkles

Directions:
Preheat oven to 375°F.

Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.

In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.

Nutritional Information:  Calories 208; Calories from Fat 78; Total Fat 9 g; Saturated Fat 5 g; Cholesterol 11mg; Sodium 212 mg; Total Carbohydrates 30 g; Dietary Fiber 1 g; Sugars 14 g; Protein 4 g;



Product Talk: Autumn’s Perfect Apple Salad


My family has certain must-have foods during the fall season. From pumpkin bread to butternut squash soup, we each have our favorites that rise to the top of the menu when cool weather finally hits our part of the country.

One of our relatively new favorites to enjoy each fall is the Honeycrisp apple. Although they are perfectly delicious eaten by themselves, I like to add them to my green salads for a bit of crunchy sweetness. This recipe is a great combination of spicy pecans, apples and just a tangy mustard vinaigrette.

Enjoy while Honeycrisps are in season!

Green Salad with Honeycrisp Apples and Spicy Pecans 
Serves 6-8

Ingredients:
3 Tbs unsalted butter
1 tsp salt
1 tsp cinnamon
1/4 tsp cayenne pepper
1 2/3 cups pecan pieces
1 large Honeycrisp apple
2 tsp lemon juice
1 head Boston lettuce, chilled, torn into bite-sized pieces
1 head red leaf lettuce, chilled, torn into bite-sized pieces
8 oz feta cheese, crumbled
2 Tbs red wine vinegar
1 Tbs Dijon mustard
1/2 cup extra-virgin olive oil
Salt and black pepper to taste 

Directions:
Preheat oven to 350° F. Place butter on baking sheet with sides. Heat in oven until melted. Stir in pecans. Toss together the salt, cinnamon and cayenne, and sprinkle evenly over pecans. Stir to coat pecans. Bake for 15 minutes or until pecans are aromatic and golden brown. Cool in baking sheet on wire rack. To make the dressing, whisk together the vinegar and Dijon mustard. Whisk in olive oil, salt and pepper, until slightly thickened. When ready to serve, cut apple into thin slices and sprinkle with lemon juice. Combine lettuces, apples and feta cheese in large bowl. Drizzle dressing over salad. Top with spiced pecans.

Nutritional Information: Calories Per Serving: 400, Total Fat: 39 g, Saturated Fat: 10 g, Sodium 664 mg, Carbohydrates: 10 g, Protein: 7 g.



Product Talk: Butter Toffee Popcorn


I was so excited to find out that Brookshire’s now carries a line of Microwave Popcorn. 

Popcorn is a food group, after all. 

Gracing the shelves of a store near you are now boxes of Original Butter, Extra Butter, 98% Fat Free and Kettle Corn. Popcorn is a great snack at any time and sometimes a meal when the kids aren’t home. Did I say that out loud? Yes, yes I did. 

Fall is one of my favorite times to make toffee popcorn, like caramel corn but with more of a candy coating and buttery flavor. Over the years, I’ve found that microwave popcorn works best for this recipe, as popping your kernels in oil sometimes doesn’t produce a good popcorn for the coating to adhere to. Plus using microwave popcorn makes the whole process faster. 

You can be sure I’ll be stocking up. 

Butter Toffee Popcorn
Serves 8-10 

Ingredients:
2 bags Brookshire’s Original Butter Microwave Popcorn
2 sticks butter
2 1/4 cups light brown sugar
3/4 cup dark corn syrup
1/2 tsp salt
2 tsp pure vanilla extract
1 tsp baking soda

Directions:
Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn according to package directions. Vent bag and let cool.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly until the popcorn is evenly coated.

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks. 

Nutritional Information: Calories 386; Calories from Fat 181; Total Fat 20 g;  Cholesterol 49 mg; Sodium 444 mg; Total Carbohydrates 53 g; Dietary Fiber 1 g; Sugars 39 g; Protein 1 g



Product Talk: Spicy Pumpkin Seeds


When picking your pumpkin for Halloween, you might want to select one that is just as delicious to eat as it is scary on your porch! Not surprising, the “Jack-O-Lantern” pumpkin is the perfect one for carving, and if you save the seeds, you can make these delicious Spicy Pumpkin Seeds!

Now I admit, it’s a lot of work to clean and shell those seeds, so you can just as easily pick them up at Brookshire’s – already ready to go!

Another helpful hint for cooking with pumpkins: Look for the “Sugar Pie” pumpkin to make the most delicious bread and pies this holiday season!

Click here to print recipe or add ingredients to My Shopping List 

Spicy Pumpkin Seeds

Ingredients:
1 tsp Food Club salt
1 tsp cayenne pepper
1 Tbs Food Club olive oil
2 cups unsalted shelled raw pumpkin seeds
1 Tbs Food Club sugar

Directions:

In a small bowl, mix together salt and cayenne pepper; set aside. In a large skillet, over medium heat, heat oil. Add pumpkin seeds and cook for 5 minutes, or until evenly toasted. Seeds should pop. Sprinkle seeds evenly with sugar, salt mix and pepper; mix well. Transfer pumpkin seeds to baking sheet to cool. Serves 4.

Nutritional Information: Calories per serving:  417, Fat: 35 g, Cholesterol, 0 g, Sodium 594 mg, Carbohydrates 16 g, Fiber 3 g, Protein 17 g.



Product Talk: Deli and Produce Platters


What do you get when 12 of your closest friends decide to move the football party to your house because the previous hostess had a plumbing leak?

Panic. That’s what you get. Sheer panic.

I know because this happened to me not too long ago.  Luckily, I had about 48 hours advance notice. Unluckily, about 46.5 of those hours were already committed to things other than party preparation.  That’s where Brookshire’s comes in. Let’s be honest: that’s where Brookshire’s saved my sanity.

A quick call to the closest store and I was not only in business, but would be proclaimed the hostess with the mostess after my friends saw the spread.  My secret? Deli and produce platters from your nearest Brookshire’s store.

I ordered the Fruit and Cheese explosion, a beautifully decorated platter chock full of baby Swiss, cheddar, Jackby and Muenster cheeses, green and red grapes, cantaloupe, pineapple and strawberries. It has a little something for everyone.

I also got the Drum Drums, where spicy chicken wing drumettes and crispy celery sticks are lined up and ready to be dipped in creamy ranch dressing.

To round off the meal, I ordered the Rounders, a tray piled high with slightly-sweet Hawaiian rolls filled with turkey breast, cooked ham, roast beef and yellow American cheese.

I could have also chosen from platters of fried chicken, rotisserie chicken, finger sandwiches, sandwiches on buttery croissants, snack wraps, salads, just meats and more. The options are endless and your deli staff can even work with you to create a custom offering.

“How did you pull this off?” my friends wondered.

Easy. Brookshire’s. 



Product Talk: Food Club Black Beans


I love beans. Black beans in particular.  Stop with the jokes. NOW.

Beans are great for protein and lend themselves well to ‘Meatless Monday’ dishes.

Plus they’re just delicious.

This dish combines the hearty flavors of black beans with a southwestern style casserole the whole family is sure to love.

Food Club Black Beans are savory and a great addition to any meal.  In most recipes,  you’re instructed to drain and rinse your black beans. Definitely drain them, but I’d challenge you not to rinse the beans. The residue makes for a thicker sauce.

Click here to print  this recipe or add items to My Shopping List.

Southwestern Black Bean Casserole
Serves 6

Ingredients:
2 (15 oz) cans Food Club black beans, drained
2 tsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup fat-free, low-sodium vegetable broth
1 tsp cumin
1/4 tsp black pepper
2 Tbs chopped fresh cilantro
4 low-sodium, whole wheat tortillas OR 6 corn tortillas
12 oz salsa
1 cup shredded 2% cheese
Salt to taste

Directions:
Preheat oven to 375 degrees.

Drain beans and set aside. In the meantime, in a medium skillet, add oil, heat over medium-low heat. Add garlic and sauté until tender, about 4 minutes. Add black beans and broth and continue cooking approximately 3 minutes. Add cumin, black pepper, salt and cilantro. Stir to combine.

Spray the bottom of an 8×8 inch casserole dish with non-stick spray. Add a tortilla, ¼ cup black bean mixture, ¼ cup salsa and ¼ cheese; continue layering until all ingredients have been used. Top casserole with remaining  ¼ cup cheese.

Cover casserole dish with foil and bake approximately 20 minutes or until cheese is hot and bubbly. Remove foil and continue cooking 8-10 minutes. Remove from oven and garnish with sour cream, if desired.

Nutritional Information: Calories 259; Total Fat 5 g; Saturated Fat 2 g; Cholesterol 4 mg; Sodium 436 mg; Carbohydrates 40 g; Dietary Fiber 9 g; Sugars 4 g; Protein 12 g



Product Talk: Barbecue Seasoning


Last night I got home from work late, as it is more often than not these days. I didn’t want to cook anything, but I’d already eaten my way through all the leftovers I had from earlier in the week. 

I stopped by Brookshire’s on my way home because I knew that I’d find something delicious in their prepared foods department. But I found myself wandering over to the butcher and meat counter to see what they had. 

As always, they had a bounty of delicious looking, ready-to-cook meats. I saw one I didn’t know anything about, so I asked the very helpful gentleman behind the counter. 

“Can you tell me about that one,” I said, pointing to a scrumptious looking roll of chicken and bacon. 

“That,” he said, “Is the Chicken Tickler.” 

I laughed. (Good name) 

“It’s a butterflied boneless, skinless chicken breast, wrapped around a whole jalapeno pepper stuffed with cheese, and rolled up, covered in barbecue seasoning and then wrapped in bacon on the outside.” 

I was sold.  But I’d never heard of barbecue seasoning. Sauce? Yes. Seasoning, not really. 

McCormick’s Grill Mates indeed has a spice they call “Barbecue Seasoning.” The helpful gentleman behind the meat counter took me to correct aisle and showed me. 

It’s a blend of  brown sugar, salt, tomato, garlic, onion, red bell peppers, parsley, paprika and hickory smoke. 

Let me just tell you, it was delicious on the baked Chicken Tickler and I bought some to use to flavor all my meats when I grill them. It’s a brilliant way to season your meat before adding barbecue sauce at the end of the grilling process (if you add sauce too early, it will just burn). Found on the spice aisle, and on delicious ready-to-cook products on the meat counter, McCormick’s Grill Mates Barbecue Seasoning is sure to become one of my new favorites.



Product Talk: Back-to-School Healthier Pancakes


You don’t automatically think of pancakes as one of our healthier breakfast choices, but think again! These fruity, nutty pancakes are packed with flavor – and nutrition. We played around in the kitchen until we came up with the perfect combination of oats and whole-wheat flour to give your morning a delicious start, not to mention extra fiber and heart health! 

So why the whole-wheat flour? Changing from white to whole-wheat adds extra wholesomeness and whole grains to your daily diet, something we all need to do for better digestive and heart health. 

And the good news, these are kid-friendly. Adding bananas and berries to the batter make each bite sweet and tangy. If your kids don’t like the texture of the oats, simply process them in your blender or food processor for about 30 seconds before mixing with the flour. 

Back-to-School Healthier Pancakes 

Ingredients:
1 cup whole-wheat flour
1/2 cup rolled oats
1/4 cup chopped almonds or walnuts
2 tsp baking powder
1/2 tsp cinnamon
2 medium ripe bananas, peeled and mashed
1 cup fat-free milk
1 egg or egg substitute
1 tsp vanilla extract
1 cup frozen blueberries 

Directions:
Heat a nonstick griddle or skillet to medium heat. In a bowl, combine whole-wheat flour, oats, almonds, baking powder and cinnamon. In another bowl, mix mashed bananas with milk, egg (or substitute) and vanilla extract. Combine with dry ingredients, and stir until smooth. Gently fold in berries. Spray heated griddle with nonstick cooking spray. Pour batter into skillet, about ¼ cup at a time. Cook 2 to 3 minutes per side, flipping when bubbles start to form.

Nutritional Information: Per Serving (2 pancakes): Calories: 330; Fat: 8 g; Carbohydrates: 57 g; Fiber: 8 g; Protein: 11 g



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



Product Talk: Turkey Roll Ups


Turkey lunchmeat always reminds me of school lunches. 

My mom would make the best turkey sandwiches for my Holly Hobbie metal lunchbox. I don’t really know if putting lunchmeat on white bread with mustard constitutes making a great sandwich, but I do know it was always one of my favorites. 

Turkey sandwiches remain my favorite to this day. I’ve discovered the quality of the turkey lunchmeat you buy definitely does make for a better sandwich. I love Brookshire’s Hickory Smoked turkey breast. The flavor of the tender lunch meat is enhanced by the hickory smoke. 

I don’t always take a turkey sandwich with me to work (and I don’t carry a Holly Hobbie lunch kit any more either) but I love to use turkey in these delicious roll-ups for dinners. Leftovers ARE great for lunches! 

Click here to print recipe or add items to My Shopping List. 

Turkey Roll Ups 

Serves 4

Ingredients:
4 burrito-sized flour tortillas
1 lb Brookshire’s Hickory Smoked turkey breast
8 Tbs Food Club cream cheese, flavored with onions and chive
8 strips bacon, cooked crisp
1 large onion, sliced thin
1 Tbs olive oil

Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion. Cook over medium heat until onion begins carmelizes, about 20 minutes. Remove from heat. 

Spread each tortilla with 2 tablespoons of cream cheese, top with one-fourth of the turkey breast, two strips of bacon and one-fourth of the carmelized onions. 

Roll up and enjoy! 

Nutritional Information: Calories 614; Calories from Fat 299; Total Fat 33g; Cholesterol 100mg; Sodium 2493mg; Total Carbohydrates ; 39g; Dietary Fiber 2g; Sugars 3g; Protein 35g



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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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