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Turtle Pumpkin Pie


Prep Time: 15 minutes, plus refrigerating
Serves: 10

Ingredients:
1/4 cup plus 2 Tbs caramel topping, divided
1 Honey Maid Pie Crust
1/2 cup plus 2 Tbs Planters Pecan Pieces, divided
1 cup cold milk
2 (3.4 oz) pkgs Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 (8 oz) tub Cool Whip Whipped Topping, thawed, divided

Directions:
Pour 1/4 cup caramel topping into crust; sprinkle  with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate 1 hour.  Top with remaining Cool Whip, caramel topping and pecans just before serving.

Recipe and image provided by Kraft Foods.



Skippy Holiday Peanut Butter Cut-Outs


Prep Time: 20 minutes
Cook Time: 7 minutes
Makes 5 dozen cookies

Ingredients:
1/2 cup Skippy® Creamy Peanut Butter
1/2 cup I Can’t Believe It’s Not Butter!®
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions:
Beat Skippy® Creamy Peanut Butter, spread, sugars, egg and vanilla in large bowl with electric mixer at medium speed until smooth. Beat in remaining ingredients at low speed just until blended. Divide dough in half.

Roll each dough half about 1/8 inch thick on well-floured board with well-floured rolling pin. Preheat oven to 375° F. Cut dough into shapes with cookie cutters. Arrange on ungreased cookie sheets.

Bake 7 – 9 minutes or until lightly golden. Cool completely on wire racks. Re-roll dough trimmings to cut additional cookies. Decorate, if desired, with icing, decorative sprinkles and candies.

Nutritional Information: 
Calories Per Cookie: 34, Fat: 1 g (Saturated Fat: 0 g), Cholesterol: 3 mg, Sodium: 43 mg, Carbohydrates: 5 g, Fiber: 0 g, Protein: 1g

©2009 Unilever WEST08 16094



Fancy Fruit Turkey Centerpiece


Make this adorable Thanksgiving turkey from your kitchen!

The body is a spaghetti squash and the head is a pear.

Make the face with a piece of squash for a beak, raisins for eyes and bell pepper for the waddle.

Cut red bell pepper feet. Use cheese cubes and seedless grapes to make tail feathers, and fill in the gaps with pepper slices. Gobble, gobble!

Items needed:

1 Bosc pear (for the head)

1 spaghetti squash (body and beak)

Cheese cubes (tail feathers)

Red bell pepper (waddle, feet and feathers)

Green and yellow bell pepper (feathers)

Raisins (eyes)

Seedless grapes (tail feathers)

Bamboo Skewers

Toothpicks

Prep time: 30 minutes

Directions:

Cut a thin slice from the bottom of the squash so that it doesn’t roll. Using a section of bamboo skewer, attach a pear head to the squash body, as shown. Attach a squash triangle beak, raisin eyes and red bell pepper waddle to the head, with sections of toothpicks. Cut red pepper feet and set them in place. Make feathers by skewering cheese cubes and seedless grapes. Insert the skewers near the back of the turkey’s body. Cut side feathers from bell peppers and pin into place with toothpicks.

 

 

 

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Basting


Nobody has proven that basting keeps a turkey moist, but most people do baste.

If you baste, use butter or fatty pan drippings. They contain proteins that help the skin brown. Don’t baste with water or broth. They create steam, which softens the skin. Don’t baste in the last 30 minutes of cooking.

 

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Orange Eggnog Punch


Prep Time: 5 minutes

 

Serves: 8

Mix 2 parts Food Club Eggnog, 1 part Food Club Orange Juice and 1 part lemon-lime soda in a punch bowl for a tangy holiday punch! Float orange peels in the punch for a festive touch.

Nutritional Information: Calories per Serving: 177, Fat: 4 g (2 g Saturated Fat), Cholesterol: 97 mg, Sodium: 82 mg, Carbohydrates: 28 g, Fiber: 0 g, Protein: 7 g

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

 

 

 

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Healthy Living: Eat Well!


If you’re new to diabetes, you may feel like your life is suddenly full of CAN’Ts: I can’t have this, I can’t do that….and it’s frustrating. Actually, though, your diabetes diagnosis can be a moment of empowerment. By changing your diet, you’ll be declaring your intent to become healthy—and what’s more awesome than that?

In many regards, a diabetic diet is really just a HEALTHY diet. You’ll be eating pure, natural, wholesome great foods—and that’s something everyone would be smart to consider! Instead of a chicken-fried steak smothered in cream gravy, enjoy a pan-grilled chicken breast, steamed broccoli and a salad—and know that you’re being a positive role model to EVERYONE, not just diabetics. This is a healthy diet that benefits everyone!

Diabetics need to take care to balance carbohydrates throughout the day—that’s crucial. But diabetics don’t need to eat special, exotic foods. If it’s wholesome and healthy, it’s probably okay for a diabetic diet. Bread and desserts are part of that diet as well! Talk with your doctor and your dietician and you’ll find that what you CAN eat is actually what we all SHOULD be eating every day.



Party List and Tips


Suggested Serving Quantities

Most of our entertainment trays provide estimates as to how many people they will serve.

However, taking your guests’ appetites into consideration, this guide will help you calculate how much food to serve:

 

Per Person:

Appetizers 4 to 5 per hour
Fruit and vegetables 1/2 to 2/3 cup
Meat, poultry and fish 4 to 8 ounces
Side dishes 1/2 cup per dish
Sauces, dips and dressings 2 to 3 tablespoons


Brookshire’s Party Shopping Check List

__ Plastic utensils

__ Paper/plastic plates and glasses

__ Paper napkins, disposable tablecloths

__ Paper towels

__ Disposable baking and roasting pans

__ Nuts, chips, pretzels, dips

__ Candy, mints

__ Cookies, cakes, pies

__ Deli items: cheese, meat

__ Bakery items: breads, rolls, muffins, decorated cakes, specialty items

__ Service meats: special order meat, seafood or other entrees

__ Floral items: arrangements, corsages, bouquets, centerpieces

__ Beverages: soda, coffee, tea, bottled water, mixers, beer, wine

__ Candles, matches

A Few More Things to Remember

  • If you provide background music, be sure it’s soft and inviting.
  • A manageable sit-down dinner party size is 6 to 12 guests. Consider how many can sit at your table without bumping elbows.
  • To remove red wine stains, blot up as much as possible with an absorbent cloth. Saturate the stain with club soda or plain water. Later, apply a paste of three parts baking soda to one part water. Let dry, then vacuum.
  • Do your shopping three to four days in advance, except for vegetables, fresh fish and flowers.
  • If you’re having a buffet-style gathering, be sure to have plenty of coasters, napkins and paper towels available. People will need to put down their glasses, and may even spill a few!
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Setting the Scene


Most gatherings are informal, and place settings reflect a more casual attitude. Try your best not to crowd table settings, because that’s when spills and accidents happen. And keep floral arrangements low, so that conversation isn’t blocked. Some other guidelines include:

Allow two feet from the center of one dinner plate to the center of the next plate. If a buffet service means there are no plates on the table, a napkin can be put in the center of each setting. View a simple napkin fold.

  • Silver goes in “outside in” order. Guest reach for first-used tools on the outside edge of place setting and work their way inside the arrangement. The salad fork goes to the left of the dinner fork, or example.
  • Put two knives to the plate’s right. The outside knife is used first.
  • Soup spoons, if needed, are set on the table to the right of the knives.
  • Only provide butter knives if you’re putting out butter or bread plates in the 11:00 position.
  • Salad plate goes on top of the dinner plate, in the center of each setting.
  • Desert spoon and fork are laid on the table at dinner plate’s top.
  • Put the water glass at 2:00 position to dinner plate and any wine glasses to its right. The outside glass will be your champagne flute if champagne is served.

 

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Copyright © 2010-2017, 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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