Monday, February 28, 2011
Sunday, February 27, 2011
Saturday, February 26, 2011
SunRype asssorted 4 pack juice 4 for $5.00
Fresh whole frying chicken $3.49 lb
Chicken Drumsticks $1.99 lb
Chicken Thighs $2.39lb
Whole chipotle flavoured chicken $8.99 each
Family Pack Bread 3pack $2.99
Cash lot Sale for your canned good.
Olive oil buy 1 get 1 free $8.99 each
Campbells soup $4.99 a case of 12
Chick Peas buy 1 get 1 free
Red Seedless grapes $1.69 lb
Boneless Chicken Breast $2.99 lb
Tomatoes on a vine $1.99 lb
Heinz Alphagetti and beans 5 for $4.00
Pork Spareribs $2.49 lb
Heinz Baby Food 30% off
Tex Mex shredded cheese $6.99
Vim products 2 for $5.00
Apples $.99 lb
Artisan Sour dough bread $1.89
Just a reminder about Safeway how they have 10% off of your grocery bills the 1st Tuesday of the month so that would be this Tuesday
Seedless Oranges $.57 lb
Post cereals $2.00
Chef Boyardee Pasta $1.00
Purex double roll bathroo tissue $10.00 pack
Cucmbers a pack of three $1.47
Cantelope $1.97 each
Brocolli $1.27 each
Cherry Tomatoes $1.47 for 12oz bag
Fresh cored Pineapple $3.97 each
Sweet Potatoes Spears $3.00 bag
Bolthouse Farms dressing. $3.00 bottle (I like these)
Boltouse juices $3.
Paper Towels $4.98
Heinz Ketchup 1.5 litre $4.00
This will be your last Saturday Shopping for a couple of weeks as we will not be in town so you are on your own.. I have all the faith in the world that you can do this on your own... On your shopping day just grab a flyer on your way into the store... By now you should all have a pretty good idea of what is a deal ....When you shop at Walmart they will have all the flyers for each of the stores for you to compare..
I know how much you like Pumpkin Andrea so this is why I posted this recipe for you...
1 cup butter
2 cups sugar
2 cups pumpkin puree (I LOVE E.D. Smith's)
1 tbs vanilla
3 cups flour
1/2 tsp salt
2 tsp baking soda
2 tbsp pumpkin pie spice
Preheat oven to 350 degrees Fahrenheit
Cream butter and sugar until fluffy.
Add eggs and beat.
Add 2 cups pumpkin and beat until well mixed.
Add vanilla and beat.
In a separate bowl whisk remaining dry ingredients.
Add to wet ingredients and mix until well combined (But do not over beat)
Pour into greased loaf pans.
Bake for 50-60 minutes checking after 50 minutes.
Yields: Two regular loaves or eight mini loaves
How about topping them with pumpkin seeds. If you choose to be sure to add them before baking.
You can substitute three large very ripe bananas for the pumpkin to make banana bread.
Wrapped in plastic wrap it stays moist longer than wax paper
Not sure what we are up to today but as long as the sun keeps shining I will be happy. No hotrod drive today to much salt on the roads
Friday, February 25, 2011
BLACK BEAN AND
8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process drained black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
Thursday, February 24, 2011
WITH CREAM SAUCE
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon Olive oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Wednesday, February 23, 2011
6-ounce can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1-3 teaspoons curry powder
2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
6 boneless, skinless chicken breasts
Salt and pepper to taste
3 Granny Smith apples, cored and thickly sliced
1/3 cup chicken broth
1 tablespoon cornstarch
In small bowl, combine thawed apple juice concentrate, nutmeg, and curry powder.
In small microwave-safe dish, combine butter, onions, and garlic. Microwave on high for 1-2 minutes until onion is softened. Place mixture in bottom of 3-4 quart slow cooker.
Dip each chicken breast into the juice mixture to coat and place in crockpot over onions. Pour any remaining juice mixture over the chicken. Add salt and pepper to taste.
Cover and cook on low for 5-6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.
Mix together broth and cornstarch in a small bowl and stir into the liquid in crockpot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Serve with some hot cooked brown rice. Makes 6 servings
If the sauce doesn't get thick enough, just add more cornstarch mixed with chicken broth or apple juice.
Tuesday, February 22, 2011
6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat or low-fat plain yogurt
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts.
As soon as you are finished cooking unplug the grill. Then take a couple sheets of paper towels and moisten them, placing the paper towels onto the grill. Then close the lid to let the moistened paper towels do their magic. After enjoying your meal about thirty minutes go back to the grill and the grill plates are now cool enough that you can clean them. Wiping the grill plates with the paper towels that soaked up some of the cooking residue, and then taking a clean paper towel and wipe off the grills once more.
After the grill has had a chance to cool off it's time to do the actual cleaning of the grill. It is always best to do the cleaning as soon as possible. The longer the grill has to cool off the harder it is to remove all the grease and residue. Make sure that the grease collected in the grease tray is thrown away . (Grease going down the drain is not a good idea; it can clog the drain.)
Now that the grill is completely cool use the plastic spatula that came with the grill and scrape any remaining residue that remains. If you do not have that spatula any plastice utensil will work. There are special sponges that are made exclusively for the grill and they can be found at good kitchen stores. Still, any sponge can be used with just a little bit of dish soap and water. Using the same sponge I wipe the outside of the grill clean, including under the lip of the grill. After wiping down the grill with the sponge I dry the grill using paper towels.
Monday, February 21, 2011
1 medium clove garlic
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1 15-ounce can cannellini or other white beans, rinsed and drained
2 1/2 cups diced cooked chicken breast
2 cups diced zucchini and/or summer squash (about 2 small)
1 1/2 cups diced celery
1/4 cup finely diced ricotta salata, or feta cheese
1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 cups torn escarole or romaine lettuce
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves
Sunday, February 20, 2011
Daytona 500 here we come.. For those of us who love racing this is one of the greatest races that there is.. The whole week of festivies is so much fun.... My girlfriend and her husband are there with a couple of their kids and families they have been going there for over 30 years...Well today we are off for coffee in the hotrod , yepee!!! , and then get a few groceries... Two weeks from now we will be basking in the sun , sitting by our pool and having a few Bevees... Let the holiday begin..so here is your grocery list for week.
Saturday, February 19, 2011
1 (18.25 ounce) package lemon cake mix
1 1/4 cups water, or as needed
1/3 cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
1/2 cup white sugar
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes.
When the cake is completely cool, run a paring knife between the cake and the edge of the pan.
To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls.
Friday, February 18, 2011
Thursday, February 17, 2011
1 thinly sliced onion
Blend in liquid, stirring vigorously until smooth. Stir in remaining onion soup mix and mushrooms and onions.; cook 5 minutes. Return meat to skillet; cook slowly five minutes. Serve with rice or buns. Serves 4-6.
Wednesday, February 16, 2011
3/4 c. ketchup
1/2 c. white vinegar
3/4 c. brown sugar
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
salt and pepper, to taste
dash red pepper flakes or ground cayenne pepper
1 1/2 c. chicken broth
6 boneless chicken breast halves, or cut in cubes
Wash chicken; pat dry. Place chicken in slow cooker. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, hot pepper, chicken broth; pour over chicken. Cover and cook on LOW for 5 to 7 hours, until chicken is tender but still moist. Add pineapple and cook for 20 minutes longer. Serves 6
Tuesday, February 15, 2011
12 ounce(s) whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounce(s) hot Italian turkey sausage ( Can be mild)
1 pint(s) grape tomatoes, each cut in half (those are the little tomatoes)
1/2 cup(s) (loosely packed) fresh basil leaves, chopped
1/4 cup(s) freshly grated Romano cheese (or Parmasen)
Heat large saucepot of salted water to boiling on high. Add pasta and cook for 8 minutes, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.
Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.
Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.
For attractive lips, speak words of kindness.
Remember, if you ever need a helping hand, you’ll find one at the end of your arm.
The beauty of a woman is not in the clothes she wears, the figure that she carries, or the way she combs her hair.
Monday, February 14, 2011
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
1 teaspoons salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin-on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Sunday, February 13, 2011
Sorry that there was not post yesterday , just got so busy getting stuff ready for our company for the evening and doing some shopping with Grumpy... so today you get :
Green grapes 5 lbs for $5.00
Pork Back Ribs fresh $5.00 lb
Pork Tenderloin $5.00 lb
Kraft dressings 3 for $5.00
Fresh Chicken Breast $5.00 lb
Garden Select Pasta Sauce 2 for $5.00
Uncle Bens Bistro Express 2 for $5.00
Green Giant Canned Vegetables 5 for $5.00
Aluminun foil buy 1 get 1 free
Motts Fruit Sensation buy 1 get 1 free
Roma Tomatoes 5 lb for $5.00
Blueberries 2 for $5.00
Fruit Loops, Frosted Flakes 485 g for $2.98
Fresh Pineapple $1.96 each
Catellini Pastas 300 -375gr 3 for $5.00
Avocado 5 for $2.48
Honey dew melons $2.95 each
Kiwi 4 for $1.00
Red Peppers 4 per bag $1.98
Aspargus $1.99 lb
Green peppers $.99 lb
Sweet bell peppers $1.99 lb
Yellow onions $.49 lb
Lunch Mates $2.69
Turkey Breast Deli Meat $2.59 100 gr
Canned Delmonte fruit $.99
Kraft Peanut butter 700gr- 1 kg $3.99
Snack Pack Puddings 700g-1kg $3.00
Ragu 700ml Pasta Sauce $1.99
1kg Bisquick $2.69
English Muffins 2 for $5.00
Minute Maid Juice 1 litre 3 for $5.00
Thrifty Tortilla Wraps 2 for $5.00
Danore Yourgourt 2 for $9.00
2 pack fresh whole chickens $12.00
Strawberries 1 lb $2.47
Beef Sirloin Bonelss Seasoned Roast $12.00
Gala Apples 3 lb bag $1.97
5 lb of Russet Potatoes $1.47
Knorr Sauce Mixes $1.00 (great for slow cooker ones)
Heinz beans , alphagettis etc, $.77
Crispy Minis , and rice cakes $1.25 (my girls, dads favorites with cheese )
Heinz infant cereals 227 gr $2.46 (for Easton)
Heinz organic baby food 128ml $.83( lunch and dinner for Easton)
Well the shopping is done now it is time for dessert.. Lets see what should I post ,how about something for Valentines day..I got it
Lots of Lovin``
Dough Ingredients:(or use a loaf of frozen bread dough, let is rise, and join us at assembly directions)
4-5 cups unsifted unbleached floured
¼ c sugar
1 Tbs salt
2 packages of active dry yeast
In sauce pan heat up (until just warm, not boiling):
2 ¼ c. milk
¼ c. cooking oil
Mix dry ingredients together in a large mixing bowl. Add 1 egg to flour mixture along with warmed liquid from sauce pan.Beat it for 30 sec. on low speed, followed by 3 minutes on medium speed.
By hand, gradually stir in 4-5 cups of flour to make a soft dough.
Kneed it on a floured surface until smooth and elastic, about 1 minute.After kneeding let it rise covered in a warm place until doubled (45-60 minutes).
Assembly Directions:Punch down dough. Separate dough into two equal portions. Roll out to form two large squares (about 9 x 11 inches). Spread ¼ c. melted butter on top of dough. Sprinkle cinnamon and sugar to heart’s desire (be generous with cinnamon and sugar). I like to mix the two together and then sprinkle on the dough.
Starting at each long end, roll the dough tightly in a roll toward the center and then stop at the center.. roll the opposite end toward the center and then pinch them together.
Slice rolls with dental floss about 1 ½ inches thick(that belongs in Tipsy Tuesday). Pinch bottom to form heart shape and indent the top for the heart. Place on greased cookie sheets. Cover and let rise for another 45-60 minutes.
Bake for 13-18 minutes at 350 degrees. Frost with your favorite icing tinted with just a drop of red food coloring. You can use buttercream icing, (click on to get recipe) but cream cheese is good too...
3C`S Craft... Feelings
Now your craft for today: It is a little different. I have been making my sock monkeys for my Pay it Forward and I do not use any buttons for faces just incase the people I give them too want them for kids so what I have been doing is embroidering their faces and I came across this image and I thought this is great to keep on hand. I know that some of you do do painting for crafts so I thought I would forward it on to you as well..
Friday, February 11, 2011
1 can (235 g) Pillsbury* Crescents
1/3 cup (75 mL) finely chopped pepperoni
STEP 1 - Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations.(Courtenay you can do this to help mommy make this pizza)
Step 2 - Sprinkle Parmesan cheese, pepperoni, pepper and Italian cheese blend over each rectangle. Roll up each rectangle (starting from the short end); cut into 6 slices and place on a lightly greased baking sheet.
STEP 3 - Bake about 15 minutes or until edges are golden brown and cheese is melted. Serve with warmed pizza sauce for dipping.
Thursday, February 10, 2011
1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
I call this "Morning Mix" it is another name for corn flakes, o's of oats, cinnamon flavored squares, and a few granola clusters all dumped into a large glass jar when the boxes are close to empty. Of course, you can use whatever dry cereals you have. Just keep a jar going all the time, in the same cupboard where you keep you boxed cereal and then add to it whenever you get close to finishing the box or bag of cereal. When the jar starts to get full, you can eat this custom mix instead of opening a new package. Also good to put on top of you yogart.